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300g Pine mushrooms (sub with any large seasonal mushrooms available),500g Pork Italian style sausages, casing removed,1/3 Cup (80ml) Moro Primero Extra Virgin Olive Oil , plus 1/3 cup (80ml) extra,3 French eschallots, thinly sliced,2 Garlic cloves, thinly sliced,2tbs Finely chopped parsley, plus extra leaves to serve,1/3 Cup (80ml) dry white wine,300ml Chicken or vegetable stock,4 Thick slices good quality sourdough
To prepare the pine mushrooms, wash gently under cold water and dry with paper towel. Cut the larger mushrooms into halves. Heat 2 tablespoons of Moro Primero Extra Virgin Olive Oil over high heat and add the sausage and cook, stirring and breaking up slightly, for 5-6 minutes or until sausage is golden. Reduce heat to medium and add the pine mushrooms. Cook, stirring gently, for 4 minutes or until mushrooms are softened slightly. Season with salt and pepper.
Add onion and cook for 2-3 minutes to soften slightly. Add the garlic and stir until aromatic add the white wine and cook for 6 minutes or until wine has been absorbed. Add the chicken stock and half the parsley and increase heat to high. Bring to the boil and cook for 6 minutes to reduce slightly. Add the remaining parsley and olive oil to finish. Season to taste.
Meanwhile, heat extra 1/3 cup olive oil in a large fry pan over high heat. Add bread slices and cook, turning halfway, for 4 minutes or until golden. Serve ragu with fried bread and scatter with extra parsley leaves.
8 Thin slices prosciutto, 200g Fresh rocket leaves ,6 Figs, scored into quarters (so they are open) ,1 Buffalo mozzarella (250gm), sliced ,¼ Cup fresh basil leaves ,Moro Italian Glaze,Moro Frutal Extra Virgin Olive Oil for drizzling ,Salt & pepper for seasoning
Arrange prosciutto, figs and mozzarella on a serving plate. Season with salt and pepper. Add the mozzarella and prosciutto come to room temperature. Scatter with basil leaves, then drizzle with Moro Italian Glaze and Moro Frutal Extra Virgin Olive Oil to taste.
500g Beef cheek,1cup Plain flour,1 Brown opion, quartered,2 Celery sticks, cut into 15cm lengths,2 Garlic cloves, finely chopped,1 Sprig of rosemary,Salt and pepper to taste,Moro Primero Extra Virgin Olive Oil,1 1/2tsp Smoked paprika,100ml Pedro Ximenez Sherry,500ml Chicken stock,100g Large dried raisins (or pitted prunes),500g Potatoes,Butter, to taste
Lightly dust the beef cheeks with flour and place in a heavy pan with a generous splash of Moro Primero Extra Virgin Olive Oil. Brown on high heat for several minutes then add onion, celery, garlic, rosemary and paprika. Reduce heat and stir to mix well. Add the Pedro Ximenez sherry and chicken stock.
Allow to simmer covered on low for 2 hours or until beef cheeks are tender enough to gently pull apart by hand, do not allow the mixture to boil dry, if needed add additional chicken stock. Alternatively. transfer the ingredients to a small oven dish and cook covered at 160 degrees for 2 hours. The beef cheeks should be submerged in the cooking liquid, if not add additional chicken stock.
Once cooked remove the beef cheeks and gently divide it into 3-4 pieces and set aside
Strain the remaining stock and place in a saucepan.
Return the beef to the sauce and add the raisins and simmer on low heat until ready to serve.
1 Large chorizo sausage,Moro Frutal Extra Virgin Olive Oil,200g Water chestnuts, finely diced,1 Carrot, finely diced,1 Bunch of chives, finely chopped,8 Fresh wonton wrappers ,1 Coral trout fillet, skin on, cut into 4 x 5cm strips,600ml Chicken consumé,Small tub Natural yogurt,1tsp Lemon juice
Remove the chorizo filling from the sausage and place into a bowl. Add 2tbs each of the carrots, water chestnuts and chives. Mix well.
To assemble the dumplings lay out the wonton skins and place a small amount of the chorizo mixture onto the center. Wet the edges and place a second wonton skin on top and gently push down around the edges to seal the dumpling whilst making sure to remove any trapped air pockets.
Place the Coral Trout in a steamer skin side up. In a separate steamer place your dumplings.
Over a wok of boiling water place the steamers with the dumplings first then the fish steamer on top. Cover with a lid and steam for 4 to 5 minutes
In a soup bowl place a small ladle of hot chicken consumé and place the dumpling in the center of the bowl. Gently rest the Corel Trout on the dumpling and top with a small amount of lemon yoghurt
Drizzle 30ml Moro Frutal Extra Virgin Olive Oil around the dumpling . This will impart a rich olive oil flavour to the dish and will balance the rich chorizo dumpling
Lamb rack, allow 200-250 gram per person,200ml Moro Intenso Extra Virgin Olive Oil,4 Garlic gloves, finely sliced,15g Smocked paprika,2g Salt,1g Ground black pepper,1 Stem of thyme,1 Stem of rosemary,50ml White Wine,1 Brown onion, finely sliced,15ml Moro Sherry Vinegar,500g Eggplant, skin removed,100ml Moro Intenso Extra Virgin Olive Oil,Salt & Pepper to taste
Combine into bowl and mix: 200ml Moro Intenso Extra Virgin Olive Oil, garlic, paprika, 2g salt, 1g black pepper, thyme, rosemary, white wine, brown onion and Moro Sherry Vinegar. Rub mixture into lamb rack. Sit to marinate for 3 hours. Remove from marinade.
Preheat large skillet on medium heat, coat pan with a dash of Moro Intenso Extra Virgin Olive Oil. Add lamb, cook for approximately 3 minutes each side (medium rate)
Place onto bed of eggplant purée to serve
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 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.
2 Bunches baby asparagus, trimmed,Moro Primero Extra Virgin Olive Oil,4 Beef steaks (porterhouse, scotch, rump or fillet),Sea salt and freshly ground black pepper, to taste,2 Cloves garlic, peeled and cut into thin slices,½ Cup Moro Aged Balsamic Vinegar,100g Salted butter, cubed,2 tablespoons Fresh thyme sprigs
Coat asparagus in 1 tablespoon Moro Primero Extra Virgin Olive Oil and char-grill until tender. Heat 1 tablespoon olive oil in a pan, season steaks and pan fry in hot pan for 3-4 minutes on each side, or until done to your liking. Remove and allow to rest. Add 1 tablespoon olive oil to pan and sauté garlic until softened. Deglaze pan with Moro Aged Balsamic Vinegar and remove from heat. Swirl in butter until just melted to make a jus. Add thyme and season to taste. Serve steaks with asparagus and drizzle both with Thyme Balsamic Jus.
