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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.
¼ cup Moro Primero Extra Virgin Olive Oil,2 tablespoons lemon juice,2 tablespoons snipped fresh chives,Sea salt and freshly ground black pepper, to taste,16 peeled cooked King prawns, deveined, tails intact,24 shucked oysters ,8 cooked moreton bag bugs, halved and deveined,Roasted garlic aioli, for serving
Shake Moro Primero Extra Virgin Olive Oil, lemon juice and chives together in a screw top jar to make a dressing and season to taste. Arrange seafood on a large platter. Just before serving, drizzle with Chive Dressing and serve with Roasted Garlic Aioli.
500g fettuccine, linguine or pappardelle pasta,¼ cup Moro Frutal Extra Virgin Olive Oil,1 cup fresh or panko breadcrumbs,3 cloves garlic, crushed,grated rind of 1 lemon,1 tablespoon finely chopped parsley,sea salt and freshly ground black pepper, to taste,1/2 cup Moro Frutal Extra Virgin Olive Oil, extra,6 slices pancetta, cut into strips,500g scallops, cleaned,½ cup frozen peas,½ cup white wine,lemon wedges, for serving
Boil pasta in a large pot of salted boiling water until al dente. Meanwhile, to make Pangrattato, heat Moro Frutal Extra Virgin Olive Oil and sauté breadcrumbs with 1 clove crushed garlic until golden and toasted. Combine with lemon rind, parsley and season to taste. Drain pasta, retaining 1 cup of pasta water, and keep warm. Heat 1 tablespoon extra of Moro Frutal Extra Virgin Olive Oil in the pot, add scallops and sear quickly until golden on one side, remove. Sauté pancetta in oil until crisp, then add peas and wine and simmer for 5 minutes. Toss in pasta, scallops and remaining oil until heated through, adding a little pasta water if needed. Season to taste and portion into pasta bowls. Sprinkle with Pangrattato and serve with lemon wedges.
