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1/3 cup Moro Primero Extra Virgin Olive Oil,1 tablespoon finely chopped continental parsley,1 tablespoon finely chopped chives,1 tablespoon finely chopped dill,1 tablespoon lime or lemon juice,500g sushi-grade salmon fillets, skinned, bones removed,sea salt flakes and freshly cracked black pepper, to taste,1 ½ tablespoons baby capers,80g baby rocket leaves,Crostini, for serving
Mix Moro Primero Extra Virgin Olive Oil, herbs and lemon juice together in a screw-top jar and shake to combine. Finely slice salmon across the grain and arrange on serving plates in an overlapping pattern.
Just before serving, dress rocket with a little Herbed Olive Oil and season to taste. Season salmon with salt and pepper, drizzle with remaining Herbed Olive Oil and garnish with capers and rocket.
Serve with Crostini.
1.8 - 2kg easy-carve leg of lamb roast, at room temperature,4 cloves garlic, cut into slivers,½ cup Moro Tradicional Olive Oil,2 tablespoons seeded mustard,½ bunch fresh rosemary sprigs,sea salt and freshly ground black pepper, to taste,2 cups dry white wine
Using a small sharp knife, make incisions all over the lamb and insert slivers of garlic. Combine half the Moro Tradicional Olive Oil and mustard together to make a paste and use to coat lamb. Break rosemary into small sprigs and insert in the incisions so they poke out. Place in a roasting pan, sprinkle with pepper and pour 1 cup wine into the base of the pan. Roast at 200ºC for 1¼ hours, basting occasionally and adding more wine if needed. Remove lamb and rest on a board covered with foil for 15 minutes before carving. Meanwhile, deglaze pan with remaining wine and stir in remaining oil and any juices from carved lamb. Season and serve over lamb slices.
2 tablespoons Moro Tradicional Olive Oil,1 small onion, chopped,1 clove garlic, chopped,1 rasher bacon, chopped,200g chicken mince,¼ cup shelled pistachio nuts,1 bunch fresh thyme,1 turkey fillet (approximately 1kg), butterflied*,12 thin slices prosciutto,freshly ground black pepper, to taste,1/3 cup Moro Tradicional Olive Oil, extra ,grated rind of 1 orange,1 cup freshly squeezed orange juice,2 cloves garlic, crushed,2 teaspoons French mustard
Heat Moro Tradicional Olive Oil in a fry pan and sauté the onion, garlic and bacon until softened and bacon is golden. Allow to cool and combine with chicken mince, pistachio nuts and 1 tablespoon chopped thyme leaves. Cover butterflied turkey fillet with a sheet of plastic wrap and lightly batten out to 2 cm thickness. Lay mince mixture along the center and roll up to enclose, securing with skewers. Wrap in prosciutto, season with pepper and place in a baking dish with half the remaining thyme sprigs. Combine extra olive oil with orange rind, juice, garlic and mustard and pour over turkey. Bake at 200°C for 35-40 minutes, basting regularly until golden brown and cooked through. Cover with foil and allow to rest for 10 minutes before removing skewers and carving. Arrange on a platter and serve on a bed of Pear and Parsnip Puree drizzled with pan juices and garnished with remaining thyme.
2 teaspoons Moro Tradicional Olive Oil, 8 thin slices pancetta, cut into strips,¼ cup Moro Tradicional Olive Oil, extra,1 leek, cut in half lengthwise and sliced,1 small red capsicum, finely diced,2 cloves garlic, crushed,1 small red chilli, sliced,2 cups pinot noir, merlot or grenache red wine,2 kg fresh mussels, de-bearded,½ cup continental parsley leaves,100g unsalted butter, cubed,6 slices crusty bread
Heat Moro Tradicional Olive Oil and sauté pancetta until crispy. Drain on absorbent paper. Heat extra olive oil in a large pot and cook leeks over low heat, stirring occasionally, for 15 minutes until softened. Add capsicum, garlic and chilli and sauté until softened. Add wine and mussels and simmer covered for 5-10 minutes, stirring occasionally, until mussels have opened. Turn off heat and stir in parsley and butter until butter has melted. For each serve, place a slice of bread in the bottom of a bowl, top with mussels and red wine sauce and serve sprinkled with crisp pancetta.
2 ½ cups fresh or panko breadcrumbs,Grated rind of 1 lemon,2 cloves garlic, crushed,2 tablespoons chopped fresh basil or parsley,1 teaspoon salt,Freshly ground black pepper, to taste, 4 large chicken fillets, skinned,½ cup plain flour,2 eggs, lightly beaten,Moro Delicado Light Taste Olive Oil, for shallow frying,1 ½ cups tomato passata,200g Mozzarella cheese, sliced or grated
Combine breadcrumbs, lemon rind, garlic, basil, salt and pepper together. Cut chicken fillets in half length ways to make 8. Coat in flour, shaking off excess, dip in egg and coat in breadcrumb mixture, pressing chicken firmly with the heel of your hand to flatten. Heat Moro Delicado Light Taste Olive Oil in a large fry pan and shallow fry chicken for 3-4 minutes on each side until golden brown and cooked through. Drain on absorbent paper. Place on an oven tray and top with tomato passata and mozzarella cheese and grill or bake at 200°C for 10 minutes until cheese has melted.
2 kg potatoes, peeled and cut into quarters,2 tablespoons Moro Tradicional Olive Oil,1 red onion, cut into slivers,2 cloves garlic, crushed,2 tablespoons Moro White Wine Vinegar,700g bottle Val Verde Tomato Passata,sea salt, to taste,Tabasco sauce, to taste,Moro Delicado Light Taste Olive Oil, for deep frying,aioli or mayonnaise, for drizzling,2 tablespoons continental parsley leaves, for garnish
Bring potatoes to the boil in a large pot of salted water and boil for 10 minutes until tender. Drain. Heat Moro Tradicional Olive Oil in a saucepan and sauté onion and garlic until softened. Add Moro White Wine Vinegar and Val Verde Tomato Passata and simmer until reduced by half. Season with salt and Tabasco to taste. Just before serving, deep fry potatoes in Moro Delicado Light Taste Olive Oil until golden brown and drain on absorbent paper. Drizzle with tomato sauce and aioli, and sprinkle with parsley. Serve with wooden skewers as a pass around or bar snack.
2 cups plain flour,¼ teaspoon salt,3 eggs,1 tablespoon cold water,1 tablespoon Moro Primero Extra Virgin Olive Oil
Combine flour and salt in a large mixing bowl. Make a well in the center and add the eggs, water and oil. Combine with a fork to make a rough ball. To shape the pasta, divide the dough into four and keep covered with a damp cloth to prevent drying out. Lightly knead each piece on a floured surface until smooth.
Hand Rolling
If hand rolling, knead the pasta for 10 minutes on a lightly floured surface until smooth, shiny and elastic. Using a piece of dowel rod (or a rolling pin), roll out the pasta into a rectangle 1-2mm thick. Place on a floured tea towel and allow to dry for 10 minutes.
To cut into lasagna sheets, cut the pasta into 12cm x 16cm lengths. Sprinkle with flour and allow to dry for 10 minutes before use. To cut into fettuccine, ensure the pasta is well floured before gently rolling up as for a Swiss roll and cutting into 5mm wide strips. Unravel the fettuccine, sprinkle lightly with flour and allow to dry for 5-10 minutes. Use as required.
Pasta Machine
Set the rollers on the pasta machine to the widest setting and feed the pasta dough through 6-8 times, ensuring it is well floured and folded into three after each rolling. These steps replace hand kneading. Continue rolling but reduce the thickness setting on the machine after each rolling until it is at the second smallest setting. Do not fold between rollings. To cut into lasagna sheets, cut the pasta into 12cm x 16cm lengths. Sprinkle with flour and allow to dry for 10 minutes before use. To cut into fettuccine, place pasta sheets onto a floured tea towel and allow to dry for a few minutes before feeding through the cutting rollers to make fettuccine. Unravel the fettuccine, sprinkle lightly with flour and allow to dry for 5-10 minutes. Use as required.
¼ cup Moro Primero Extra Virgin Olive Oil ,grated rind and juice of 1 lemon,1 tablespoon baby capers,1 tablespoon finely chopped parsley,sea salt and freshly ground black pepper, to taste,¼ cup Moro Tradicional Olive Oil,4 salmon fillets,250g steamed green beans,Moro Extra Virgin Olive Oil, for dressing,Garlic Mash, for serving
Combine Moro Primero Extra Virgin Olive Oil together with lemon rind, juice, capers and season to taste. Season salmon fillets and panfry in hot Moro Tradicional Olive Oil for 2 minutes on each side until golden on the outside but still slightly pink in the centre. Dress beans with Moro Extra Virgin Olive Oil and season. Serve Salmon on Garlic Mash drizzled with Caper and Lemon Oil and accompanied with beans.
750g ripe roma tomatoes, peeled, seeded and diced,1 red capsicum, chopped,1 small red onion, chopped,1 clove garlic, crushed,1 slice white bread, crusts removed,1 ½ cups tomato juice,1-2 teaspoons Moro Sherry Vinegar,1 cup Moro Primero Extra Virgin Olive Oil,chilled water, as needed,sea salt and freshly ground black pepper, to taste,4 slices stale white bread, crusts removed,2 cloves garlic, crushed, extra,1 baby cucumber, seeded and diced,1 spring onion, finely sliced,1 tablespoon sliced black olives
Blend tomatoes, capsicum, onion, garlic and bread together in a food processor until smooth. Blend in tomato juice, Moro Sherry Vinegar and ½ cup Moro Primero Extra Virgin Olive Oil and season to taste. Add enough water to adjust to a soup consistency. Refrigerate for 2 hours until well chilled.
Cut bread into cubes and toss together with garlic and ¼ cup Moro Primero Extra Virgin Olive Oil. Bake in the oven at 200°C for 5 minutes until golden. Combine cucumber, spring onions and olives together.
Portion soup into serving bowls, drizzle with olive oil and serve sprinkled with diced vegetables and garlic croutons.
1 large eggplant,Moro Pure Spray Extra Virgin Olive Oil ,120g fresh goat’s cheese,2 tomatoes, finely chopped,2 tablespoons finely chopped basil,sea salt and freshly ground black pepper, to taste,Moro Gourmet Italian Glaze, for serving
Cut eggplant length ways into thin slices. Spray on both sides with Moro Pure Spray Extra Virgin Olive Oily. Lightly spray a char-grill pan with Moro Extra Virgin Olive Oil spray and heat. Char-grill eggplant on both sides until charred. Combine tomatoes and basil together. Spray with Moro Pure Spray Extra Virgin Olive Oil until coated and season to taste. Divide goat’s cheese evenly between eggplant slices, placing a piece on the end of each slice. Top with a teaspoon of tomato mixture and roll up to enclose. Drizzle Moro Gourmet Italian Glaze decoratively onto serving plates before placing eggplant rolls on top. Top with remaining tomato salsa, a grinding of black pepper and a light finishing spray of oil.
