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6-8 duck legs,1/3 cup sea salt flakes,1 small onion, grated,2 garlic cloves, finely chopped,1 tablespoon fresh thyme leaves,1 litre Moro Tradicional Olive Oil,Pinot Cherries, for serving,Sweet Potato Mash, for serving
Arrange duck legs in a single layer in a large non-metal dish. Combine salt, onion, garlic and thyme together and rub all over duck legs. Cover and refrigerate for 2 hours. Rinse salt from duck, pat dry with absorbent paper and arrange in a single layer in a large baking dish. Pour Moro Tradicional Olive Oil over duck legs and bake for 3 hours at 100°C until very tender. Allow to cool to room temperature then refrigerate until required.
To cook, remove duck legs from oil and cook in a hot non-stick pan on both sides until skin is crisp and meat is heated through. Serve with Sweet Potato Mash, Pinot Cherries and syrup.
Note: To keep duck confit for longer periods (several weeks) ensure the duck is kept in a non-metal dish and is totally submerged in oil.
½ cup salted roasted peanuts,1 bunch fresh coriander,1 teaspoon dried chilli flakes,4 chicken fillets,Moro Pure Olive Oil spray,mango chutney, for serving
Finely chop peanuts and ¾ coriander together and mix in chilli flakes. Cut chicken fillets into long strips – 2cm wide – and thread onto wooden skewers. Lightly spray a chargrill pan or bbq with Moro Pure Olive Oil spray and heat. Spray chicken skewers liberally with Moro Pure Olive Oil spray. Chargrill or bbq for 2-3 minutes on each side until cooked through. Sprinkle cooked skewers on all sides with chilli peanut mixture. Serve immediately with mango chutney and garnish with remaining coriander.
2 tablespoons Moro Tradicional Olive Oil,250g pearl couscous*,2 cups boiling water,1 teaspoon salt,80g baby spinach leaves,1 roasted capsicum, chopped,1 cup Chermoula or pesto,6 salmon, blue eye or snapper fish fillets, skinned
Heat Moro Tradicional Olive Oil in a heavy based saucepan and sauté couscous for 2 minutes, until lightly toasted. Add boiling water and salt, cover and simmer 10-12 minutes until water is mostly absorbed and couscous is tender. Stir in spinach and capsicum and stand covered for 5 minutes, until spinach has wilted. Allow to cool.
Cut 6 pieces of baking paper into 30cm squares. To make each parcel, line a shallow bowl with a square of baking paper and fill with 1/6 of the couscous mixture. Top with a fish fillet and 2 tablespoons chermoula. Bring corners of paper together and twist tightly to enclose the fish.
Remove the parcel from the bowl and place in a baking dish.
Repeat to make 6 parcels. Bake at 200°C for 15 minutes and serve each parcel on individual plates.
1 small eggplant (250g),1 zucchini,1 small red capsicum,Moro Pure Extra Virgin Olive Oil Spray, as needed,1 cup fresh basil leaves,½ cup Moro Primero Extra Virgin Olive Oil,1 teaspoon salt,4 x 20cm pre-cooked pizza bases,1 cup Italian-style tomato cooking sauce,250g grated mozzarella cheese,100g feta cheese, crumbled
Cut eggplant and zucchini lengthwise into thin slices. Cut off sides of capsicum, discarding seeds and core. Spray vegetables lightly on all sides with Moro Extra Virgin Olive Oil Spray. Oil a chargrill pan with spray and cook vegetables over high heat for 2-3 minutes on each side until charred. Cut diagonally into strips. Blend basil, Moro Primero Extra Virgin Olive Oil and salt in a blender until basil is finely chopped. Spread pizza bases with tomato sauce, top with cheese, chargrilled vegetables and feta. Bake at 230°C for 10-15 minutes until golden and crisp. Drizzle with Basil Oil just prior to serving.
Chargrilled vegetables and Basil Oil can be made up to 2 days in advance.
4 beef steaks (porterhouse, rump or scotch fillet),Moro Pure Extra Virgin or Extra Light Olive Oil Spray,sea salt and freshly ground black pepper, to taste,¼ cup Moro Balsamic Vinegar,2 tablespoons Moro Extra Virgin Olive Oil
Lightly spray beef steaks with Moro Pure Olive Oil Spray. Season and cook immediately on a hot chargrill pan on both sides until done to your liking. Remove meat and rest covered for 5 minutes. For a simple sauce, deglaze pan juices with Moro Balsamic Vinegar, stir in Moro Primero Extra Virgin Olive Oil and season to taste. Serve steaks with pan juices, Fat Chips and Basil Pesto.
Tip: To preserve freshness, pour a thin layer of Moro Extra Virgin Olive Oil over the surface of the pesto before sealing the jar.
Tip: Use a good quality commercial pesto, like Saclà Pesto, if you don’t have time to make your own
4 cloves garlic, chopped,2 tablespoons finely chopped fresh oregano,sea salt and freshly ground black pepper, to taste,Moro Primero Extra Virgin Olive Oil, for drizzling,Moro Delicado Light Taste Olive Oil, for brushing,300g open cap mushrooms,6 scotch fillet steaks,Moro Balsamic Vinegar, for drizzling,extra oregano leaves, for garnish
Combine garlic, oregano and ½ teaspoon sea salt together and season with pepper. Sprinkle into the center of each mushroom cap and drizzle liberally with Moro Primero Extra Virgin Olive Oil. Brush pre-heated BBQ with Delicado Light Taste Olive Oil and BBQ mushrooms on plate for 5 minutes until softened, drizzling with extra oil, if needed.
Meanwhile, brush steaks with oil, season with salt and pepper and BBQ on grill plate until cooked to your liking. Serve steaks topped with mushrooms, drizzle with a little Moro Balsamic Vinegar and garnish with extra oregano leaves.
1 cup small pasta (risone, elbows or macaroni),1 head broccoli,¼ cup Moro Delicado Light Taste Olive Oil,1 red onion, finely chopped,2 cloves garlic, crushed,6 rashers bacon, diced,3 carrots, peeled and diced,2 potatoes, peeled and diced,400g can diced tomatoes,2 litres chicken stock,400g can cannellini beans, undrained,salt and freshly ground black pepper, to taste,Moro Primero Extra Virgin Olive Oil, for drizzling,chopped parsley and shaved Parmesan, for sprinkling,crusty bread, for serving
Cook pasta in a pot of salted boiling water until just ‘al dente’. Drain and reserve. Cut broccoli into small florets and chop the stalks. Heat Moro Delicado Light Taste Olive Oil in a large heavy-based pot and sauté onion, garlic and bacon until softened. Add carrots, potatoes and chopped broccoli stalks (reserve the florets) and sauté for 2 minutes. Add tomatoes, stock and beans and bring to the boil. Simmer uncovered for 20-30 minutes until vegetables are tender and soup has thickened slightly. Add broccoli florets and pasta to soup and simmer a further 5 minutes or until broccoli is just tender. Season to taste. Spoon into bowls, drizzle with Moro Primero Extra Virgin Olive Oil, sprinkle with parsley and Parmesan, and serve with crusty bread.
