Son Moragues

At Son Moragues we like to use our oil, our jams, our olives and our home grown fruit and veg to prepare traditional recipes with a creative twist. That is why our expert chefs work hard to present you with their favourite Mediterranean dishes, adapting them to modern day tastes and techniques. During the summer of 2016 we will be showcasing some of these deliciously easy creations in a number of cool venues, in Mallorca and beyond. With each event we will incorporate new recipes to this section of our website, so remember to stay tuned and don’t miss out.

Method

For the Gazpacho

Peel and chop the tomatoes. Remove watermelon seeds and chop. Place all ingredients in a food processor, blend and strain.

For the Jelly

Hydrate the gelatine sheets in cold water. Place the 50ml of water and sugar in a saucepan and heat to 85ºC. Remove from heat. Scrape the vanilla pod and add it to the water. Add gelatine and stir well. Gently add olive oil and continue stirring. Pour the mixture into a mould, cover and let it cool for at least 2 hours. unmould and cut into squares.

Serve the Gazpacho very cold and decorate with a skewer of tomato, melon and jelly.

Ingredients

• 500gr sea bass
• Juice of 1 lemon and 1 lime
• 2 chillies deseeded and chopped
• 3 pink grapefruits
• 2 fennel bulbs
• Fennel fronds to decorate
• Olive Oil

Method

Fillet the sea bass. Peel and chop the fruit and the fennel. Mix lemon juice, salt, chillies and garlic. in a large bowl, add the sea bass, the fruit and the fennel, pour the mixture in and toss gently. Leave it to rest. After 2 minutes it will be ready to serve. Decorate with fennel fronds.

Ingredients

For the Ganache

• 250gr whole cream
• 200gr dark chocolate
• 100gr Olive Oil

For the crumble

• 300gr green olives
• 150gr flour
• 150gr brown sugar
• 100gr butter

Method

For the Ganache

Bring cream to boil and remove from heat. Add chocolate and stir in until liquid. Gently add the olive oil. Pour into a mould and place in the fridge for at least an hour.

For the Crumble

Drain olives and dry well. bake in the oven at 100º until they are totally dehydrated. Crush dried olives. Dice cold butter and, using the tips of your fingers, mix with the olives, sugar and the flour. the dough should look like wet sand. Spread on a baking sheet and cook in the oven at 190ºC till golden brown.

To serve, place 1 tbspn of crumble in a glass and top with Ganache. Drizzle with olive oil and sprinkle with flakes of sea salt.

Ingredients

Green Olive, Almond & Basil Olivada

• 2 cups of green olives, pitted
• 1 & 1/3 cup whole raw almonds
• 1 clove of garlic, peeled and minced
• 1 & 1/2 tbspn lemon juice
• 1 tbspn capers
• 1/2 cup basil leaves chopped
• 1/2 cup of Olive Oil
• Sea Salt

Sun dried tomato spread

• 1/4 cup sun dried tomatoes
• 1/2 shallot
• 1 anchovy fillet
• 1tbsp fresh parsley
• 1tbsp brined capers
• 3tbsp Olive Oil

Black Olive and Fig Olivada

• 90gr rehydrated dried black figs
• 180ml water
• 150gr Black Olives
• 1 & 1/2tbsp lemon juice
• 2tsp mustard
• 1 garlic clove, peeled
• 1/2 tbsp capers
• 150ml Olive Oil
• Black pepper & salt

Method

Mince all ingredients by hand or blend in a food processor. Pour in the olive oil until the texture is thick and smooth. Season to taste, decorate and serve on toast or with crudités.