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½ Butternut pumpkin, peeled and cut into chunks,1 Red capsicum, cut into chunks,1 Red onion, peeled cut into wedges,Moro Primero Extra Virgin Olive Oil,Sea salt and freshly ground black pepper, to taste,500g Chicken breast tenderloins,100g Rocket,400g Can chickpeas, drained and rinsed,Moro Gourmet Italian Glaze
Toss pumpkin, capsicum and red onion on a baking tray with 2 tablespoons Moro Primero Extra Virgin Olive Oil and season. Roast at 200°C for 20-25 minutes until tender and grill for a few minutes to colour slightly. Coat chicken with a little olive oil and season. Char-grill for 5 minutes on each side until cooked through. Toss rocket and chick peas with 2 tablespoons olive oil, season and arrange on a platter. Top with roasted vegetables and chicken, drizzling all generously with Moro Gourmet Italian Glaze.
1kg Baby beetroot, scrubbed and trimmed,Moro Primero Extra Virgin Olive Oil,Sea salt and freshly ground black pepper, to taste,300g Green beans, trimmed,Moro Gourmet Italian Glaze, for drizzling,750g Beef steaks (porterhouse, scotch, rump or fillet),150g Spinach leaves,1 Red onion, finely sliced,1bunch Mint leaves,150g Feta cheese
Toss beetroots with 2 tablespoons Moro Primero Extra Virgin Olive Oil in a roasting dish, season and roast at 200°C for 45 minutes until tender. Cook beans in boiling water for 5 minutes until just tender. Drain and refresh under cold water. Halve roasted beetroot and toss with 2 tablespoons Moro Gourmet Italian Glaze and season to taste. Season beef steaks and char-grill for 3-4 minutes on each side for medium rare or until done to your liking.
Toss beans, spinach, onion and half the mint together with ¼ cup olive oil, season and arrange on a serving platter. Slice beef and arrange over salad. Drizzle generously with Moro Gourmet Italian Glaze. Finish with crumbled feta and garnish with mint leaves.
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 Avocado, diced,1 teaspoon Moro White Wine Vinegar,2 tablespoons Snipped chives,500g Cooked peeled cocktail prawns,2 teaspoons Moro Primero Extra Virgin Olive Oil,Sea salt and freshly ground black pepper, to taste,2 cups Shredded iceberg lettuce,1 cup Aioli
Combine avocado, Moro White Wine Vinegar and 1 tablespoon chives together. Gently mix in prawns and Moro Primero Extra Virgin Olive Oil. Season to taste. Divide the lettuce evenly between 6 serving cups. Top with half the prawn mixture and dollop with aioli. Top with remaining prawns, dollop with aioli and sprinkle with remaining chives and pepper.
Moro Primero Extra Virgin Olive Oil,2 Cloves garlic, crushed,2 x 30cm Pizza bases,2 cups Grated mozzarella or pizza cheese,100g Rocket,Sea salt and freshly ground black pepper, to taste,Moro Gourmet Italian Glaze, for drizzling,12 Thin slices prosciutto,250g Buffalo mozzarella or bocconcini,2 tablespoons Toasted pine nuts
Combine 1/3 cup Moro Primero Extra Virgin Olive Oil with garlic and brush over pizza bases. Sprinkle with mozzarella and bake at 220°C for 10-15 minutes or until cooked and golden. Toss rocket with 2 tablespoons olive oil and season. Drizzle hot pizzas with Moro Gourmet Italian Glaze, top with prosciutto, torn buffalo mozzarella and rocket. Drizzle with extra Moro Gourmet Italian Glaze and sprinkle with pine nuts and pepper.
Tip: To toast pine nuts, heat 1 tablespoon Moro Olive Oil in a fry pan and fry pine nuts until
golden. Drain on absorbent paper
1 kg Pink skinned baby potatoes,½ cup Moro Frutal Extra Virgin Olive Oil,2 tablespoons Seeded mustard,100g Mixed lettuce leaves,2 Spring onions, chopped,200g Smoked salmon,1 tablespoon Capers,2 tablespoons Fresh dill sprigs,Freshly ground black pepper, to taste
Cook potatoes in a large saucepan of boiling salted water for 15 minutes until tender. Combine Moro Frutal Extra Virgin Olive Oil and mustard together to make a dressing. Cut warm potatoes in half, toss with half the dressing. Arrange the lettuce, potatoes, spring onions and smoked salmon on a platter. Drizzle with remaining dressing, sprinkle with capers, dill and black pepper.
¼ cup Moro Frutal Extra Virgin Olive Oil,¼ cup Freshly squeezed orange juice,1 Small red onion, cut into rings,Sea salt and freshly ground black pepper, to taste,2 Large oranges,120g Rocket leaves,1 tablespoon toasted pine nuts
Mix Moro Frutal Extra Virgin Olive Oil and orange juice together with onion. Season to taste and allow to stand for 5 minutes. Using a sharp knife, carefully remove peel and pith from oranges and cut into thin slices. Arrange rocket and orange slices onto a serving plate and top with onion and dressing and sprinkle with pine nuts.
1 large red capsicum,Moro Primero Extra Virgin Olive Oil, for drizzling,sea salt and freshly ground black pepper, to taste,2 large potatoes, peeled and quartered,4 cloves garlic, peeled,2 tablespoons Moro Primero Extra Virgin Olive Oil,12 slices baguette,6 slices prosciutto, cut in half,12 pimento stuffed green olives
Roast capsicum on a foil lined baking tray at 200°C for 20 minutes, turning occasionally, until blackened and soft. Remove from oven, wrap in foil and allow to cool. Remove skin and seeds and cut into strips. Dress with Moro Primero Extra Virgin Olive Oil until well coated and season. Meanwhile, boil potatoes and garlic in a saucepan of water for 15-20 minutes until very soft. Drain, mash and mix with Moro Primero Extra Virgin Olive Oil and season with salt to taste. Spread each baguette slice with warm garlic potato, top with roast capsicum, a ‘roll’ of prosciutto and a green olive, securing everything together with a skewer. Drizzle with a little extra olive oil and sprinkle with pepper. Serve as a pre-dinner or late night snack with drinks.
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.
1 large red capsicum,Moro Frutal Extra Virgin Olive Oil, for dressing,2 Tablespoons brown sugar,Moro Balsamic Vinegar of Modena,sea salt and freshly ground black pepper, to taste,1 Bunch young asparagus, trimmed,1 Cup water,1 Tablespoon continental parsley leaves
Roast capsicum on a foil lined baking tray at 200°C for 30 minutes, turning occasionally, until blackened and soft. Remove from oven, wrap in foil and allow to cool. Remove skin and seeds and cut into strips. Dress with Moro Extra Virgin Olive Oil until well coated and season.
Cook asparagus in water in a fry pan for 3-5 minutes until tender but still bright green. Drain and refresh in cold water. Dress asparagus with Moro Primero Extra Virgin Olive Oil and season.
Arrange asparagus on a serving platter and drizzle with Balsamic Glaze. Top with roasted capsicum, drizzle with Moro Frutal Extra Virgin Olive Oil and sprinkle with parsley.
