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Moro Pure Spray Primero Extra Virgin Olive Oil or Moro Pure Spray Garlic Extra Virgin Olive Oil ,12 lamb cutlets, trimmed,smoked paprika, for sprinkling,lemon pepper, for sprinkling,sea salt and freshly ground black pepper, to taste,150g baby spinach, washed,1 clove garlic, crushed,potato wedges, for serving
Lightly spray a char-grill pan or BBQ with Moro Pure Spray Extra Virgin Olive Oil and heat. Spray lamb cutlets on both sides with Moro Extra Virgin Olive Oil spray and sprinkle with smoked paprika and lemon pepper. Char-grill or BBQ for 3-5 minutes on each side until done to your liking. Spray a fry pan with Moro Extra Virgin Olive Oil, heat and sauté garlic until softened. Add spinach, sauté until softened and season to taste. Serve lamb cutlets with garlic spinach and potato wedges.
1.5 kg pork neck (or trimmed loin of pork),sea salt and freshly ground black pepper, to taste,¼ cup Moro Tradicional Olive Oil,1 Onion, finely chopped,3 Cloves garlic, crushed,1 Large stalk celery and leaves, chopped,1 Cup dry white wine,400g Can peeled tomatoes,400g Can cannellini beans, drained and rinsed,2 tablespoons fresh sage leaves,100g Baby spinach leaves,2 tablespoons Moro Primero Extra Virgin Olive Oil,Crusty bread, for serving
Season pork with pepper. Heat oil in a heavy based casserole dish and brown pork on all sides. Arrange onion, garlic and celery around the meat and sauté for 2 minutes. Add wine, tomatoes and beans, cover and bring to the simmer. Bake covered at 150°C for 2 hours until pork is soft. Remove pork and rest covered in foil. Meanwhile, add sage leaves to pan juices and boil down until reduced by half, season to taste and mix in spinach leaves, stirring until wilted. Stir in Moro Primero Extra Virgin Olive Oil. Carve pork into slices and serve with sauce. Serve with crusty bread.
1/3 cup Moro Primero Extra Virgin Olive Oil,1 tablespoon finely chopped continental parsley,1 tablespoon finely chopped chives,1 tablespoon finely chopped dill,1 tablespoon lime or lemon juice,500g sushi-grade salmon fillets, skinned, bones removed,sea salt flakes and freshly cracked black pepper, to taste,1 ½ tablespoons baby capers,80g baby rocket leaves,Crostini, for serving
Mix Moro Primero Extra Virgin Olive Oil, herbs and lemon juice together in a screw-top jar and shake to combine. Finely slice salmon across the grain and arrange on serving plates in an overlapping pattern.
Just before serving, dress rocket with a little Herbed Olive Oil and season to taste. Season salmon with salt and pepper, drizzle with remaining Herbed Olive Oil and garnish with capers and rocket.
Serve with Crostini.
1.8 - 2kg easy-carve leg of lamb roast, at room temperature,4 cloves garlic, cut into slivers,½ cup Moro Tradicional Olive Oil,2 tablespoons seeded mustard,½ bunch fresh rosemary sprigs,sea salt and freshly ground black pepper, to taste,2 cups dry white wine
Using a small sharp knife, make incisions all over the lamb and insert slivers of garlic. Combine half the Moro Tradicional Olive Oil and mustard together to make a paste and use to coat lamb. Break rosemary into small sprigs and insert in the incisions so they poke out. Place in a roasting pan, sprinkle with pepper and pour 1 cup wine into the base of the pan. Roast at 200ºC for 1¼ hours, basting occasionally and adding more wine if needed. Remove lamb and rest on a board covered with foil for 15 minutes before carving. Meanwhile, deglaze pan with remaining wine and stir in remaining oil and any juices from carved lamb. Season and serve over lamb slices.
2 teaspoons Moro Tradicional Olive Oil, 8 thin slices pancetta, cut into strips,¼ cup Moro Tradicional Olive Oil, extra,1 leek, cut in half lengthwise and sliced,1 small red capsicum, finely diced,2 cloves garlic, crushed,1 small red chilli, sliced,2 cups pinot noir, merlot or grenache red wine,2 kg fresh mussels, de-bearded,½ cup continental parsley leaves,100g unsalted butter, cubed,6 slices crusty bread
Heat Moro Tradicional Olive Oil and sauté pancetta until crispy. Drain on absorbent paper. Heat extra olive oil in a large pot and cook leeks over low heat, stirring occasionally, for 15 minutes until softened. Add capsicum, garlic and chilli and sauté until softened. Add wine and mussels and simmer covered for 5-10 minutes, stirring occasionally, until mussels have opened. Turn off heat and stir in parsley and butter until butter has melted. For each serve, place a slice of bread in the bottom of a bowl, top with mussels and red wine sauce and serve sprinkled with crisp pancetta.
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.
¼ cup Moro Primero Extra Virgin Olive Oil ,grated rind and juice of 1 lemon,1 tablespoon baby capers,1 tablespoon finely chopped parsley,sea salt and freshly ground black pepper, to taste,¼ cup Moro Tradicional Olive Oil,4 salmon fillets,250g steamed green beans,Moro Extra Virgin Olive Oil, for dressing,Garlic Mash, for serving
Combine Moro Primero Extra Virgin Olive Oil together with lemon rind, juice, capers and season to taste. Season salmon fillets and panfry in hot Moro Tradicional Olive Oil for 2 minutes on each side until golden on the outside but still slightly pink in the centre. Dress beans with Moro Extra Virgin Olive Oil and season. Serve Salmon on Garlic Mash drizzled with Caper and Lemon Oil and accompanied with beans.
750g ripe roma tomatoes, peeled, seeded and diced,1 red capsicum, chopped,1 small red onion, chopped,1 clove garlic, crushed,1 slice white bread, crusts removed,1 ½ cups tomato juice,1-2 teaspoons Moro Sherry Vinegar,1 cup Moro Primero Extra Virgin Olive Oil,chilled water, as needed,sea salt and freshly ground black pepper, to taste,4 slices stale white bread, crusts removed,2 cloves garlic, crushed, extra,1 baby cucumber, seeded and diced,1 spring onion, finely sliced,1 tablespoon sliced black olives
Blend tomatoes, capsicum, onion, garlic and bread together in a food processor until smooth. Blend in tomato juice, Moro Sherry Vinegar and ½ cup Moro Primero Extra Virgin Olive Oil and season to taste. Add enough water to adjust to a soup consistency. Refrigerate for 2 hours until well chilled.
Cut bread into cubes and toss together with garlic and ¼ cup Moro Primero Extra Virgin Olive Oil. Bake in the oven at 200°C for 5 minutes until golden. Combine cucumber, spring onions and olives together.
Portion soup into serving bowls, drizzle with olive oil and serve sprinkled with diced vegetables and garlic croutons.
1 large eggplant,Moro Pure Spray Extra Virgin Olive Oil ,120g fresh goat’s cheese,2 tomatoes, finely chopped,2 tablespoons finely chopped basil,sea salt and freshly ground black pepper, to taste,Moro Gourmet Italian Glaze, for serving
Cut eggplant length ways into thin slices. Spray on both sides with Moro Pure Spray Extra Virgin Olive Oily. Lightly spray a char-grill pan with Moro Extra Virgin Olive Oil spray and heat. Char-grill eggplant on both sides until charred. Combine tomatoes and basil together. Spray with Moro Pure Spray Extra Virgin Olive Oil until coated and season to taste. Divide goat’s cheese evenly between eggplant slices, placing a piece on the end of each slice. Top with a teaspoon of tomato mixture and roll up to enclose. Drizzle Moro Gourmet Italian Glaze decoratively onto serving plates before placing eggplant rolls on top. Top with remaining tomato salsa, a grinding of black pepper and a light finishing spray of oil.
2 tablespoons Moro Tradicional Olive Oil,250g pearl couscous*,2 cups boiling water,1 teaspoon salt,80g baby spinach leaves,1 roasted capsicum, chopped,1 cup Chermoula or pesto,6 salmon, blue eye or snapper fish fillets, skinned
Heat Moro Tradicional Olive Oil in a heavy based saucepan and sauté couscous for 2 minutes, until lightly toasted. Add boiling water and salt, cover and simmer 10-12 minutes until water is mostly absorbed and couscous is tender. Stir in spinach and capsicum and stand covered for 5 minutes, until spinach has wilted. Allow to cool.
Cut 6 pieces of baking paper into 30cm squares. To make each parcel, line a shallow bowl with a square of baking paper and fill with 1/6 of the couscous mixture. Top with a fish fillet and 2 tablespoons chermoula. Bring corners of paper together and twist tightly to enclose the fish.
Remove the parcel from the bowl and place in a baking dish.
Repeat to make 6 parcels. Bake at 200°C for 15 minutes and serve each parcel on individual plates.
