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1 Mango, finely diced,¼ Red capsicum, finely diced,2 tablespoons Shredded fresh mint leaves,Moro Classic Vincotto, for drizzling,1 tablespoon Moro White Wine Vinegar,1 Chilli, with or without seeds ,1 tablespoon Caster sugar,3 teaspoons Fish sauce,6 Duck breasts,Sea salt, for sprinkling,3 Lebanese cucumbers, shaved into ribbons with a peeler,Rice noodles or rice, for serving
Combine mango, capsicum, chilli and shredded mint together and drizzle to taste with Moro Classic Vincotto. Combine Moro White Wine Vinegar, sugar and fish sauce for dressing. Cut a few slits into the skin of the duck breasts, rub each with a few drops of Moro Classic Vincotto and season with salt. Place skin side down in a cold fry pan and turn up heat to medium. Cook for 10-15 minutes until skin is crisp then turn and cook a further 5-10 minutes until done to your liking. Rest for 5 minutes. Toss cucumber ribbons into vinegar mixture for 5 minutes and drain. Arrange cucumber ribbons on a platter or individual serving plates. Top with duck breasts, Chilli Mango Salsa, a drizzle of Moro Classic Vincotto and serve with rice noodles.
2 cups Rinsed quinoa,4 cups Water,Pinch salt,1 cup Raw almonds, roughly chopped,1 Large grated beetroot (raw),1 Large grated carrot,½ cup Goji berries,1 bunch Rocket,1 Fresh pomegranate,3 Tblsp Moro Primero Extra Virgin Olive Oil,1 Tblsp Moro Aged Balsamic Vinegar,Juice and zest of 1 lemon,Salt and pepper to taste,A few fresh mint sprigs
Combine your quinoa and water in a pot and add a pinch of salt, then let your quinoa mixture simmer for a further 10-15 minutes on a low heat. When it’s ready the quinoa will grow double in size and it will look like it has sprouted little tails. Take it off the heat and add the beetroot and carrot. Mix it through the quinoa, the heat from the quinoa will start to heat the beetroot and carrot, then add the rocket, almonds and goji berries and mix well.
Cut your pomegranate in half and with the back of a fork tap the seeds out into the mix and stir through the colourful creation, squeeze any pomegranate juice over the top of the salad too. In a little bowl, whisk the olive oil, balsamic vinegar, lemon juice and zest, season the dressing with salt and pepper and pour over the salad.
Top the salad with a few fresh springs of mint.
1 Punnet cherry tomatoes, quartered,¼cup Torn basil leaves,2 tablespoons Moro Primero Extra Virgin Olive Oil, extra,Sea salt and freshly ground black pepper, to taste,12 Slices ciabatta or sourdough bread,½ cup Moro Primero Extra Virgin Olive Oil,6 Slices prosciutto, cut in half lengthways,125g Buffalo mozzarella or bocconcini, torn,Moro Gourmet Italian Glaze, for drizzling
Combine tomatoes, basil leaves and oil together and season to taste. Brush bread on both sides with Moro Primero Extra Virgin Olive Oil and grill until toasted on both sides to make bruschetta. Top bruschetta with prosciutto, tomatoes and torn mozzarella and drizzle generously with Moro Gourmet Italian Glaze.
150g Ripe Brie,150g Blue cheese,2 Nectarines or peaches,Moro Pure Spray Primero Extra Light Olive Oil,Moro Moscato Glaze,Freshly ground black pepper, to taste,French bread or sourdough, for serving
Remove cheese from fridge one hour before serving to come to room temperature. Cut nectarines into fat wedges. Spray with a little Moro Primero Extra Light Olive Oil and char-grill or BBQ on cut surfaces until char lines appear. Arrange cheese on a board with a pile of nectarines drizzled generously with Moro Moscato Glaze and sprinkled with pepper. Serve with bread.
1 cup Moro Primero Extra Virgin Olive Oil,1 Leek or large onion, sliced,3 Stalks celery, diced,2-3 tablespoons Moroccan seasoning,1 kg Skinless chicken thighs,375g French-style green lentils, rinsed,2L Water,Sea salt, to taste,125g Baby spinach leaves,2 Tomatoes, finely diced
Heat ½ cup Moro Primero Extra Virgin Olive Oil in a large pot and sauté leek and celery over medium heat for 5 minutes until softened. Stir in Moroccan seasoning and sauté until aromatic. Add chicken, lentils and water and bring to the boil. Season to taste. Simmer covered for 45 minutes until chicken is tender. Remove chicken from soup and shred, discarding the bones. Return shredded chicken and spinach leaves to soup and simmer until spinach has wilted. Season to taste. Serve in bowls, sprinkled with chopped tomatoes and drizzled with some of the remaining olive oil.
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.
