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Moro Primero Extra Virgin Olive Oil,1 Onion, finely diced,2 Cloves garlic, crushed,250g Pearl or gourmet couscous,2cups Hot chicken or vegetable stock,6 Chicken breast fillets, skin on,Smoked paprika, for sprinkling,Sea salt and freshly ground black pepper, to taste,Juice of 1 lemon,2 Cloves garlic, crushed,2 Zucchini, cut into ribbons with a vegetable peeler,200g Snow peas, blanched,1 Punnet cherry tomatoes,1/2cup Coriander leaves
Heat 2 tablespoons Moro Primero Extra Virgin Olive Oil in a large pot and sauté onion and garlic until softened. Add pearl couscous and sauté until lightly toasted. Add hot stock and simmer covered for 10 minutes, stirring occasionally, until couscous is plump and has absorbed most of the liquid. Meanwhile, sprinkle chicken fillets with smoked paprika, salt and pepper. Heat ¼ cup olive oil in a fry pan and brown chicken for 5 minutes on both sides.
Add lemon juice, cover and simmer for 10 minutes until cooked through. In a separate pan, heat ¼ cup olive oil and sauté garlic, zucchini, snow peas and cherry tomatoes until zucchini softens. Season to taste and stir in half the coriander. Serve chicken on a bed of couscous sprinkled with remaining coriander and serve sautéed vegetables on the side.
500g Pappardelle or tagliatelle pasta,Moro Primero Extra Virgin Olive Oil,4 spring onions, chopped,2 cups frozen peas,425g can tuna, drained,1 bunch basil leaves,150g feta cheese,freshly ground black pepper
Cook pasta in a large pot of salted boiling water until al dente. Drain, reserving 1 cup of the pasta water. Heat 2 tablespoons Moro Primero Extra Virgin Olive Oil in the pot, and sauté spring onions and peas for 1 minute. Add pasta, reserved pasta water, tuna and basil and toss until heated through. Portion onto serving plates, top with crumbled feta cheese, drizzle with extra olive oil and sprinkle with pepper.
2 tablespoons Fresh coriander,2 teaspoons Grated ginger,300g Green prawn meat, chopped,2 teaspoons Chinese cooking wine or sherry,1 teaspoon Soy sauce,250g pkt (30) Fresh wonton wrappers,Moro Delicado Light Taste Olive Oil, for deep frying,¼ cup Sweet chilli sauce,1 tablespoon Water,1 tablespoon Lime juice
Combine coriander and ginger in a food processor and blend until finely chopped. Add prawn meat, wine and soy sauce and blend until chopped. Place teaspoons of mixture into each wonton, moistening edges with water and folding over diagonally to enclose into a triangular shape and twist each corner slightly. Combine sweet chilli sauce, water and lime juice together for dipping sauce. Heat Moro Delicado Light Taste Olive Oil in a wok or saucepan and deep fry wontons until golden. Drain on paper towel and serve immediately with Lime Chilli Sauce.
4 large potatoes, unpeeled,2 tablespoons Moro Frutal Extra Virgin Olive Oil,Sea salt and freshly ground black pepper, to taste,1/3 cup Moro Frutal Extra Virgin Olive Oil, extra,¼ Cup lime juice,3 Teaspoons baby capers,1 Bunch fresh dill,2 Whole fresh trout,1 Fresh lime, thinly sliced
Cut potatoes into 1 cm slices and arrange on the base of a roasting pan. Drizzle with Moro Frutal Extra Virgin Olive Oil, season with salt and pepper and roast at 200°C for 20 minutes until tender and lightly golden. Meanwhile, shake extra olive oil, lime juice, capers and ¼ cup chopped dill together in a screw-top jar and season to taste. Cut three slashes into each side of each trout and place on top of potatoes in roasting pan. Drizzle each cavity with 1 tablespoon Caper Oil and fill with remaining dill and lime slices. Drizzle top of fish with another tablespoon of Caper Oil and season. Roast at 200°C for 15-20 minutes until fish flakes easily with a fork. Serve fish on a platter at the table on a bed of sliced potatoes.
1 lebanese cucumber,1 punnet cherry tomatoes, halved,2 spring onions, chopped,400g can cannellini or butter beans, drained,185g can tuna in olive oil, undrained,¼ cup pitted black kalamata olives,2 tablespoons Moro White Wine Vinegar,2 tablespoons Moro Extra Virgin Olive Oil,sea salt and freshly ground black pepper, to taste,1 french stick,extra Moro Extra Virgin Olive Oil, for brushing,1 clove garlic, peeled
Cut cucumber in half length ways and spoon out seeds using a teaspoon and slice. Combine with tomatoes, spring onions, beans, tuna with oil, olives and parsley. Mix in Moro White Wine Vinegar and Moro Extra Virgin Olive Oil and season to taste. Cut french-stick diagonally into slices and brush on both sides with extra oil. Toast or grill until golden and immediately rub the surface of each bruschetta with the garlic clove. Serve with tuna salad.
6 Small chicken drumsticks,Smoked paprika,Sea salt and freshly ground black pepper, to taste,½ cup Moro Frutal Extra Virgin Olive Oil,4 Rashers bacon, chopped,1 Red onion, diced,2 Cloves garlic, crushed,1 Red capsicum, cut into strips,2 Tomatoes, chopped,2 cups paella rice or long grain rice,2 cups chicken stock,1 ½ cups white wine,1 tablespoon tomato paste,¼ teaspoon saffron threads,2 Chorizo or pepperoni sausages, sliced,1 cup frozen peas,12 Green prawns, shelled and de-veined, with head and tails left intact,12 Mussels, scrubbed, beards removed,Continental parsley and lemon wedges, for serving
Coat the chicken in 1 tablespoon paprika and season with salt and pepper. Heat ¼ cup Moro Frutal Extra Virgin Olive Oil in a paella pan, wok or large pan. Brown chicken on all sides and remove. Wipe out the pan. Heat the remaining oil and sauté bacon, onion and garlic until golden. Add capsicum and tomatoes and sauté a further 2 minutes. Add rice and cook, stirring regularly, for 2 minutes. Combine stock, wine, tomato paste, 2 teaspoons paprika and saffron together and add to rice. Return chicken to the pan with chorizo, bring to the boil, reduce heat and simmer for 10 minutes. Stir in peas and arrange prawns and mussels decoratively over rice. Simmer covered without stirring for 20-25 minutes, adding a little extra water if needed, until rice is cooked. Garnish with parsley, sprinkle with paprika, drizzle Moro Frutal Extra Virgin Olive Oil and serve with lemon wedges.
For best results use a Paella rice, such as Spanish Calasparra rice, otherwise, long grain rice may be substituted.
1kg frozen octopus tentacles, thawed,2 onions, sliced,½ bunch thyme leaves,2 cloves garlic, crushed,juice of 1 lemon,2 teaspoons smoked paprika,1/3 cup Moro Primero Extra Virgin Olive Oil,800g potatoes, peeled,4 cloves garlic, extra, peeled,1/3 cup Moro Primero Extra Virgin Olive Oil, extra,sea salt and freshly ground black pepper, to taste,extra thyme leaves, for garnish
Place octopus, onions and thyme in a large pot and cover with water. Bring to the boil and simmer covered for 1 hour until the octopus is tender. Remove octopus from liquid and refrigerate until cold. Combine crushed garlic, lemon juice, smoked paprika and Moro Primero Extra Virgin Olive Oil together to make a dressing and season to taste.
Cut potatoes into chunks and bring to the boil in a large saucepan of salted water. Add garlic cloves and boil for 20-30 minutes until very tender. Drain and mash potatoes and garlic together until very smooth. Slowly mix in extra Moro Primero Extra Virgin Olive Oil and season to taste.
To serve, cut octopus into pieces, spoon potato mash onto individual plates, top with octopus, drizzle with dressing and garnish with thyme leaves.
Moro Pure Spray Primero Extra Virgin Olive Oil or Moro Pure Spray Garlic Extra Virgin Olive Oil ,12 lamb cutlets, trimmed,smoked paprika, for sprinkling,lemon pepper, for sprinkling,sea salt and freshly ground black pepper, to taste,150g baby spinach, washed,1 clove garlic, crushed,potato wedges, for serving
Lightly spray a char-grill pan or BBQ with Moro Pure Spray Extra Virgin Olive Oil and heat. Spray lamb cutlets on both sides with Moro Extra Virgin Olive Oil spray and sprinkle with smoked paprika and lemon pepper. Char-grill or BBQ for 3-5 minutes on each side until done to your liking. Spray a fry pan with Moro Extra Virgin Olive Oil, heat and sauté garlic until softened. Add spinach, sauté until softened and season to taste. Serve lamb cutlets with garlic spinach and potato wedges.
2 large oranges,1 small red onion, cut into slivers,sea salt and freshly ground black pepper, to taste,1 smoked chicken fillet, finely sliced,120g rocket leaves,1 bunch coriander leaves,Moro Pure Spray Primero Extra Virgin Olive Oil or Moro Pure Spray Garlic Extra Virgin Olive Oil ,1 tablespoon chopped pistachio nuts or smoked almonds
Using a sharp knife, carefully remove peel and pith from oranges. Segment the orange by cutting between each membrane, removing each segment of orange as you go. Combine orange segments and any juice from the leftover membrane together with the onion. Season to taste and allow to stand for 5 minutes. Mix in smoked chicken. Combine rocket and coriander together and spray with Moro Pure Spray Primero Extra Virgin Olive Oil until well coated. Combine with chicken mixture, toss lightly and serve sprinkled with pistachio nuts.
1.5 kg pork neck (or trimmed loin of pork),sea salt and freshly ground black pepper, to taste,¼ cup Moro Tradicional Olive Oil,1 Onion, finely chopped,3 Cloves garlic, crushed,1 Large stalk celery and leaves, chopped,1 Cup dry white wine,400g Can peeled tomatoes,400g Can cannellini beans, drained and rinsed,2 tablespoons fresh sage leaves,100g Baby spinach leaves,2 tablespoons Moro Primero Extra Virgin Olive Oil,Crusty bread, for serving
Season pork with pepper. Heat oil in a heavy based casserole dish and brown pork on all sides. Arrange onion, garlic and celery around the meat and sauté for 2 minutes. Add wine, tomatoes and beans, cover and bring to the simmer. Bake covered at 150°C for 2 hours until pork is soft. Remove pork and rest covered in foil. Meanwhile, add sage leaves to pan juices and boil down until reduced by half, season to taste and mix in spinach leaves, stirring until wilted. Stir in Moro Primero Extra Virgin Olive Oil. Carve pork into slices and serve with sauce. Serve with crusty bread.
