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2 Tablespoons butter,2 Cloves garlic, crushed,1 Tablespoon freshly chopped parsley,6 Large Portobello Mushrooms (Remove stems and dry thoroughly) ,Moro Italian Glaze,6 Fresh mozzarella cheese balls,1 Cup cherry tomatoes,Fresh basil to garnish
Preheat oven to grill settings to a high heat. Line a baking tray with baking paper.
Combine butter, garlic and parsley together in a microwave safe bowl, and melt until butter is fully melted.
Brush the bottoms of each mushroom and place them on the lined baking tray, buttered side down.
Brush the insides of each mushroom with the melted butter.
Fill each mushroom with the mozzarella slices and tomato slices, and grill until cheese has melted and golden in colour (about 8 minutes). Place baking tray on the middle rack.
To serve, top with the fresh basil, drizzle with Moro Italian Glaze and sprinkle with salt and pepper to taste.
1kg Baramundi filled, 170g per serve,130g Roma tomato, roughly diced,2g Chopped tarragon,152g Chopped parsley,2g Chopped lemon thyme,2g Chopped basil,Zest of 1 lemon,15ml Moro Apple Cider Vinegar,7ml Lemon juice,1.5 Garlic cloved, chopped,35g Chopped shallot,125 Moro Primero Extra Virgin Olive Oil,150g Spinach Leaves,1/2 Lemon rind,200g Yellow Beans,200g Broad Beans
Vierge Sauce:
In a large bowl mix: 130g finely diced Roma Tomatos, 2g Tarragon, 2g Parsley, 2g lemon thyme, 2g Basil, Zest of 1 lemon, 15ml Moro Apple Cider Vinegar, 7g Lemon juice, 1.5 cloves of garlic, 35g chopped shallot and 125ml Moro Primero Extra Virgin Olive Oil. Toss until combined and coated.
Parsley Puree:
Place into food processor: 150g Parsley, 150g Spinach, 100ml water, half lemon rind, pinch of sumac and salt to taste. Blend until a smooth paste is formed.
Beans:
Wash and peel Board Beans.
Barramundi:
Over a medium heat in a skillet, pan sear the Barramundi skin side-down. Cook until lightly golden in color, 3 to 4 minutes per side, allow to rest.
Yellow Beans:
Boil Yellow Beans for 1 to 2 minutes, drain and add Moro Primero EVOO. Season with salt and freshly ground pepper.
Lay based of Yellow Beans and puree. Assemble on plate as desired.
2kg Whole Octopus,1/2 Brown onion,3 Bay leaves,Salt, to taste,550g Roasted red capsicum,0.5g Cayenne pepper,1 1/2 Garlic clove, center removed,42ml Moro Sherry Vinegar,3 Cummin seeds,45ml Moro Frutal Extra Virgin Olive Oil,1 Bunch parsley, leaf only,1/2 Red chilli, seeds removed, finely chopped,1 Lemon zest
To prepare the Octopus: Blanch the Octopus legs by dipping into boiling water three times. Cook in boiling water on medium heat, with half onion and three leaf of bay leaf for 45 minutes. Remove from heat, let the octopus down in the water. Remove and portion.
To prepare the Gremolata: Finely chop and combine parsley leaf, red chilli, lemon zest and 1 garlic clove in bowl. Pan sear the octopus leg in a pan with Moro Frutal Extra Virgin Olive Oil until golden brown, remove from pan. Lay a base of red mojo sauce onto serving plate. Add the Octopus leg well seasoned and topped with the gremolata.
2 tsp Smoked paprika ,2 tsp Brown sugar,1/3 cup (80ml) Moro Primero Extra Virgin Olive Oil,6 Chicken marylands, halved ,250g Cherry tomatoes on the vine ,1 Cured chorizo, casing removed, finely chopped,100ml Moro Tradicional Olive Oil,1/2 cup Fresh breadcrumbs,1/2 cup Hazelnuts, toasted until dark golden,2 Garlic cloves, crushed,1/2 cup Flat-leaf parsley leaves, roughly chopped,2 tbs Moro Sherry Vinegar
Preheat oven to 200°C. Combine paprika, sugar and Moro Primero Extra Virgin Olive Oil in a bowl with 2 tsp salt flakes. Add the chicken and tomatoes, rub the spice mix all over. Scatter the chorizo on a lined baking tray, place chicken and tomatoes on top. Roast, basting every 10 minutes with cooking juices, for 30 minutes or until crisp. Rest for 10 minutes. Drain pan juices and chorizo through a sieve into a bowl, reserving 2 tbs juice and chorizo. Heat 2 tbs Moro Tradicional Olive Oil in a pan and add breadcrumbs. Cook, stirring regularly, for 2-3 minutes or until golden. Chop the nuts and place in a bowl with the breadcrumbs. Add chorizo, garlic, parsley, vinegar and remaining 3 tbs oil. Season with salt. Scatter picada over chicken and drizzle over reserved juices to serve.
½ Baguette, cut into thin slices,Moro Garlic Infusion, for drizzling,Sea salt and freshly ground black pepper, to taste,100g Goat’s cheese,200g Rocket leaves,8 Slices prosciutto,2 Peaches, cut into wedges,2 tablespoons Toasted pine nuts
Place baguette slices on an oven tray and drizzle with Moro Garlic Infusion and sprinkle with sea salt on both sides. Grill on both sides until toasted. Allow to cool and spread with goat’s cheese. Place rocket on a large platter or individual plates and arrange prosciutto and peach wedges on top. Drizzle with Moro Garlic Infusion and Moro Gourmet Italian Glaze and top with goat’s cheese croutes. Sprinkle with pine nuts and pepper.
2 Slices prosciutto,12 Oysters,1½ tablespoons Moro Balsamic Vinegar with Extra Virgin Olive Oil,½ Avocado, finely diced,Fresh sliced chives, for garnish
Place prosciutto on a baking paper lined oven tray and bake at 200°C for 5-8 minutes until crisp. Allow to cool and crumble into flakes. Arrange oysters on a platter and drizzle each with ½ teaspoon shaken Moro Balsamic Vinegar with Extra Virgin Olive Oil. Top oysters with avocado, sprinkle with prosciutto flakes and sliced chives.
12 Baby cos lettuce leaves,1 Avocado, sliced,12 Peeled cooked King prawns, tails intact,1 Lime, halved,1 Red Chilli sliced, seeded or without seeds ,Moro Primero Extra Virgin Olive Oil, for drizzling,Coriander leaves, for garnish
Arrange cos leaves on a platter. Nestle sliced avocado and one prawn in each leaf. Drizzle with the juice of ½ lime and Moro Primero Extra Virgin Olive Oil to taste. Sprinkle with fried shallots, fresh chilli slices and served garnished with coriander leaves and the remaining lime cut into wedges.
1 Baby fennel, cut into quarters,1 Bunch Dutch carrots, scrubbed and trimmed,1 Red capsicum, deseeded and cut into thick strips,1 Bunch baby beetroot, scrubbed, trimmed and halved,1/3 cup Moro Pure Spray Garlic Extra Virgin Olive Oil or Moro Pure Spray Primero Extra Virgin Olive Oil,sea salt and freshly ground black pepper, to taste,100g feta cheese, crumbled,fresh dill, parsley or basil, for garnish
Arrange vegetables on an oven tray. Spray Moro Pure Spray Garlic Extra Virgin Olive Oil, tossing the vegetables to coat well. Season to taste. Roast at 200°C for 45 minutes until golden. If the vegetables need extra browning grill them for the last 5 minutes of cooking time. Transfer to a serving platter, top with feta cheese, drizzle with a little Moro Primero Extra Virgin Olive Oil and sprinkle with fresh dill.
2 Zucchini, cut lengthwise into thin slices,1 Punnet cherry tomatoes,4 Cloves garlic, smashed,½ cup Moro Balsamic Vinegar with Extra Virgin Olive Oil,Sea salt and freshly ground black pepper, to taste,4 x 4 Chop lamb racks, cut into double chops,2 cups Frozen peas, thawed,2 x 125g Balls buffalo mozzarella,½ Bunch basil leaves
Char-grill zucchini on both sides until charred. Place tomatoes and garlic in a roasting dish. Drizzle with 2 tablespoons shaken Moro Balsamic Vinegar with Extra Virgin Olive Oil and season. Roast at 200°C for 15 minutes. Meanwhile, season lamb and char-grill until done to your liking. Allow meat to rest 5 minutes. Toss peas and zucchini with tomatoes and roast for 5 minutes until heated through. Arrange vegetables on a large platter or individual plates, top with char-grilled lamb and torn pieces of mozzarella. Drizzle with remaining shaken Moro Balsamic Vinegar with Extra Virgin Olive Oil and finish with basil leaves and a grinding of black pepper.
200g Fresh lasagna sheets,Sea salt and freshly ground black pepper, to taste,½ cup Moro Intenso Extra Virgin Olive Oil,4 Spring onions, finely chopped,200g Baby spinach,200g Smoked salmon,Basil leaves and lemon wedges, for serving
Tear lasagna sheets into irregular pieces and cook in a large pot of salted boiling water until just al dente. Drain, reserving 1 cup of the pasta water. Heat 2 tablespoons of Moro Intenso Extra Virgin Olive Oil in the pot and sauté the spring onions until softened. Return the pasta to the pot together with the pasta water, spinach and remaining Moro Pesto Infusion. Toss until heated through and the spinach has just wilted and season to taste. Portion half the pasta onto serving plates. Tear half the smoked salmon into pieces and arrange on top. Top with remaining pasta and salmon. Drizzle with extra Moro Intenso Extra Virgin Olive Oil, sprinkle with pepper and basil leaves and serve with lemon wedges.
