1/2 Butternut pumpkin (with seeds), 8 Chinese eggplants, cut in half , A handful of flowering Rosemary , Moro Frutal Extra virgin Olive Oil , Moro Fig Vincotto , Salt & Pepper to taste
Place chopped veggies and rosemary into baking tray and cover generously with Moro Frutal Extra Virgin Olive Oil and Moro Fig Vincotto.
Season with salt and pepper and cook at 150 degrees for 2 hours, turning veggies half way through.
The trick here is to cook the vegetables slow and low, allowing them to gently marinate and caramelise in the gorgeous Fig Vincotto.
Thanks to Lucy Giardina @littlebirdie.bleu for this great recipe. For more inspiration visit: Instagram @littlebirdie.bleu
8 Baby beetroot , ½ Cup uncooked quinoa, Moro Classic Vincotto , 1/3 Cup Moro Primero Extra Virgin Olive Oil, 150g Pepita seeds, 1/2 Cup goats cheese, 150g Spinach leaves, 150g Rocket leaves
Preheat the oven to 220C. Cook quinoa as per packet instructions. Drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
Place the beetroots into cold water with a pinch of salt. Bring the water to the boil and simmer for 20 minutes. Remove from the heat and strain off the beetroots, letting them cool and remove the skins. Combine the Moro Classic Vincotto, Moro Primero Extra Virgin Olive Oil, salt and pepper in a bowl. Toss the beetroots in the dressing and place on a roasting tray. Roast for half an hour or until cooked through. Once cooked remove the skins of the beetroots.
Place rocket into a serving bowl, add the roasted beetroots and any liquid left over from the roasting. Top with goats cheese and pepita seeds. Drizzle with Moro Vincotto and Moro Primero Extra Virgin Olive Oil, then serve.
300g Carnaroli or Arborio rice, 500ml Vegetable stock, Mushroom ragu, 50g unsalted butter, 100g Moro Primero extra virgin olive oil , 150g white wine , 50g Parmigiano Reggiano, ½ brown onion, 2 garlic cloves , 1 celery stick , 1 carrot, Mushroom Ragu:, 250g dried porcini soaked overnight , 250g sliced button mushrooms, 250g sliced portobello mushroom, 250g shitake mushroom, 2tbl tomato paste, 1 bottle dry white wine, reduced to half its original volume., 1 Onion, 1 Clove of garlic, 125g Moro Primero extra virgin olive oil , A pinch of sugar
Warm the oil in and then add the onion and garlic. Cut mushrooms into thin slices, then pan fry and add to risotto, once browned. Add tomato paste, white wine reduction and a pinch of sugar. Cook for additional 30 mins, season to taste.
Heat the stock. Peel and finely chop the onion and garlic, trim and finely chop the celery. Finely grate the Parmesan.
In a separate pan, heat the oil and 1 small knob of butter over a low heat, add the onions, garlic and celery, and fry gently for about 15 minutes, or until softened but not coloured.
Add the rice and turn up the heat – the rice will now begin to lightly fry, so keep stirring it. After 1 minute it will look slightly translucent. Add the wine and keep stirring
Once wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside.
Add the mushroom ragu.
Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
Remove the pan from the heat, add 1 knob of butter and the Parmesan, then stir well.
Place a lid on the pan and allow to sit for 2 minutes – this is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture
3 Tomatoes, diced, 1 Red capsicum, diced, Handful of capers, 1 Garlic clover, chopped, Parsley, Moro Primero Extra Virgin Olive Oil, Sfilatino or other Italian crusty bread, 1/2 cup Buffalo mozzarella, Moro Balsamic Vinegar, to taste (optional)
Slice and toast Sfilatino. In a small pot, slightly fry off garlic, capers and red capsicum. Set aside and let infuse for 15 minutes. Combine ingredients together in a bowl with parsley and season to taste. Top the toasted bread and add mozzarella.
600g Brushed potatoes pealed and sliced roughly into 5-7 mm thick, 200ml Moro Primero Extra Virgin Olive Oil , 1 Medium onion halved and thinly sliced, 12 Free range eggs
Heat the oil in a 25-30 cm non-stick fry pan and add the potatoes, they should all fit in one batch. Cook on a gentle heat until soft not brown. Remove from pan and then add the onions to the hot oil and cook until they are soft and sweet then remove from oil. Drain the hot oil leaving behind around 30ml. In a large bowl beat the 12 eggs, 1 teaspoon salt, then add the warm potato and onion mix well. Return the mixture to the pan. The pan must be hot when the mixture is returned otherwise is may stick to the sides making it difficult to flip. Reduce the heat to medium and cook for 5-8 min. Place a plate on the top of the pan and gently flip the tortilla onto the plate. Slide the tortilla back into the pan and cook for a further 5 minutes. Serve hot as is or with garlic aioli.
1cup Milk, 1 tablespoon Moro Unfiltered & Organic Apple Cider Vinegar, 1 cup Plain flour, sifted, 1 tablespoon Baking powder, 1 teaspoon Ground cinnamon, 1 teaspoon Ground nutmeg, ½ teaspoon Salt, 1 teaspoon Vanilla essence, 1 Egg, 2 tablespoons Unsalted butter, melted, Caramelised Apple Sauce, 40g Butter, 2 Red apples cored, cut into wedges, 1/4 cup, Firmly packed brown sugar, 1/3 cup Thickened cream, Serve with extra maple syrup if desired
In a small bowl, combine the milk and vinegar, allow to sit for 10 minutes to sour to make buttermilk. Sift together the flour, baking powder, cinnamon, nutmeg and salt in a large mixing bowl. Whisk together the vanilla, buttermilk and egg in a separate bowl. Stir wet ingredients into dry ingredients until batter is just combined (some lumps are fine). Fold in the melted butter and let the batter stand at room temperature. Heat a large frying pan over medium heat and coat with cooking spray. Pour a small amount of batter in the pan and let cook until bubbles form on the centre on the pancake. Flip the pancake and cook until cooked through and it’s golden brown. Continue this process for all the pancakes until all the batter is used up. To make the caramelised apple: melt the butter in a frying pan over medium heat. Add apple and cook until golden. Add sugar and cream and cook, stirring, for 1-2 minutes or until sauce thickens and apple is tender. Place apples on top of pancakes and serve immediately.
700g Baby potatoes, halved, 3 tablespoons Moro Primero Extra Virgin Olive Oil, 1 teaspoon Fresh thyme, 200g Green peas, cooked, 250g Baby spinach or mixed leaves, 4 Red radishes, sliced, 2 Spring onions, chopped, 1 Small handful of dill, Salad Dressing, 2 – 3 tablespoons of Moro Sherry Vinegar, 6 tablespoons of Moro Extra Virgin Olive Oil, 1 teaspoon Dijon mustard, 1 tablespoon Lemon juice, 1 tablespoon Honey
Preheat oven to 180C. Place potatoes on a baking tray and drizzle with olive oil until slightly coated. Top with thyme and season with salt and pepper. Roast potatoes for 25 – 30 minutes until slightly golden and crisp. Allow to cool. Combine salad greens, peas, spring onions and potatoes in a large bowl. Sprinkle with dill. To make the salad dressing, combine Moro Sherry Vinegar , Moro Extra Virgin Olive Oil, honey, mustard and lemon juice and whisk gently. Pour over the salad and toss gently. Salt and pepper to season
1 Baby fennel, cut into quarters, 1 Bunch Dutch carrots, scrubbed and trimmed, 1 Red capsicum, deseeded and cut into thick strips, 1 Bunch baby beetroot, scrubbed, trimmed and halved, 1/3 cup Moro Pure Spray Garlic Extra Virgin Olive Oil or Moro Pure Spray Primero Extra Virgin Olive Oil, sea salt and freshly ground black pepper, to taste, 100g feta cheese, crumbled, fresh dill, parsley or basil, for garnish
Arrange vegetables on an oven tray. Spray Moro Pure Spray Garlic Extra Virgin Olive Oil, tossing the vegetables to coat well. Season to taste. Roast at 200°C for 45 minutes until golden. If the vegetables need extra browning grill them for the last 5 minutes of cooking time. Transfer to a serving platter, top with feta cheese, drizzle with a little Moro Primero Extra Virgin Olive Oil and sprinkle with fresh dill.
1 Medium size eggplant, diced, 1 Punnet cherry tomato, cut in half, 1cup Green pitted olives, sliced, ½ Red onion, diced, 2 tablespoons Fresh basil, Salt & pepper, to season, Moro Primero Extra Virgin Olive Oil, 250g Haloumi, sliced, 1 Loaf sourdough bread, cut into 1cm pieces
1. In a hot frying pan, add a drizzle of Moro extra virgin olive oil and cook the eggplant
for 5-8 minutes or until the eggplant is soft. Allow the eggplant to cool down.
2. In a small bowl, add the cherry tomatoes, green olives and red onion, season with
salt and pepper and 1 tablespoon of Moro Primero Extra Virgin Olive Oil.
3. In a separate frying pan on high heat, add the haloumi slices and fry on each side till
4. Toast the sourdough slices.
5. To serve add the haloumi onto the sourdough with 2 tablespoons of eggplant. Then
top with the tomato mix. Add some fresh basil leaves.
6. To finish drizzle with Moro extra virgin olive oil.
If you’re having friends over for dinner, this is the perfect entrée. Enjoy with a glass of Pinot
4 Extra large tomatoes, 1 tbsp Moro Delicado Light Taste Olive Oil, 1 Chilli, deseeded, chopped, 2 Garlic cloves, finely chopped, 1 Chorizo sausage diced, 300ml Tomato juice, Pinch of salt and pepper, 4 Large eggs free range, 2 Slices jamon Serrano, torn, 2 tbsp Grated manchego cheese, Sourdough bread, to serve, Tomato Salad, 1 Punnet yellow teardrop tomatoes, halved, 1 Punnet cherry tomatoes, halved, 1 Black Russian tomato, quartered, ¼ Bunch mint, leaves picked, ¼ Bunch basil leaves picked, 1 tbsp Moro Primero Extra Virgin Olive Oil, Lemon Vinaigrette, 100ml Freshly squeezed lemon juice, 3tsp Freshly squeezed lime juice, Pinch of sugar, Salt and pepper, to taste, 200ml Moro Tradicional Olive Oil
Preheat oven to 180 degrees C (350 degrees F). Cut the tops and bottoms off the tomatoes to stop them from tipping over, and put the tops to one side. Scoop out and discard the pulp and seeds. Place tomato shells on an oven tray lined with baking paper.
Heat Moro Delicado Light Taste Olive Oil in a medium saucepan. Cook chilli, garlic and chorizo until golden. Stir in the tomato juice and cook for about 5 minutes or until thickened. Season with salt and pepper, and place in a jug for easy pouring. Spoon the hot mixture into the tomato shells, leaving room for the eggs. Crack an egg into each one and replace the tomato tops.
Cook in the oven for about 15 minutes or until tomato is tender and egg is set. Remove tops and sprinkle with jamon and cheese.
Meanwhile, to make tomato salad, combine all ingredients in a large bowl, and season with salt and pepper. To dress the salad, use lemon vinaigrette – put all ingredients, except salt and pepper, into a mixing bowl and whisk until emulsified. Taste and adjust seasoning to your own preference.
Arrange the dressed salad over serving plates and top it with baked tomato. Serve with sourdough for dipping!