BBQ Tandoori Prawns

BBQ Tandoori Prawns

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins
Cook Time – 15 mins

Ingredients

24 raw peeled prawn tails
½ cup Patak’s Tandoori paste
¼ cup Jalna Farm To Pot Greek yoghurt
1 tsp Squeaky Gate extra virgin olive oil

Mango Salsa
1 mango, diced
1 small red onion, diced
1 cucumber, diced
1 red chilli, diced
½ bunch coriander, chopped
1 lime, juice
Coles sea salt
2 tbs Squeaky Gate extra virgin olive oil

Method

In a bowl, mix together the yoghurt and tandoori paste. Add the prawns and coat them well. Skewer the prawns onto soaked wooden skewers. 

In another bowl, mix together the salsa ingredients. Taste and season with salt to your liking. 

Heat a BBQ or griddle pan until smoking. Cook the prawns until charred and just cooked through on both sides - a couple of minutes each side. 

Serve the prawns topped with the salsa and a simple side salad. 

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Surf and Turf

Surf and Turf

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 10 mins

Ingredients

• 2 Scotch Fillet steaks

  Sea salt

  Olive oil

  Griddle pan garlic prawns

  1tbs butter

  2 garlic cloves, sliced

  10 prawn tails, peeled

  ½ bunch parsley, chopped

  ½ cup beef stock

  ½ cup cream

  ½ tsp black pepper

  1 lemon, juice

Method

• Season the steak generously. Cook on a BBQ or in a pan that is smoking hot. Cook only turning once until the meat is cooked to your liking. Rest the meat for at least half the time you cook it for.

  While the steak rests add the butter to the griddle pan, once melted add the garlic in and fry off until fragrant and golden. Add in the prawns and toss through the pan until they change colour. Add in the stock and reduce slightly. Add in the cream and reduce. Remove from the heat, add the lemon, parsley, pepper and salt to your liking.

  Slice the steak and then spoon over the garlic prawn sauce.

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Steak with Mushrooms Sauce

Steak with Mushrooms Sauce

Recipe by TKTK

Serves – 4
Prep Time – 10 mins
Cook Time – 15 mins

Ingredients

• 2 tbs butter

  2 shallots minced

  2 garlic cloves, grated

  400g mushrooms, sliced thinly

  ¼ cup white wine

  2 thyme sprigs

  1 lemon, zest

  1 cup beef stock

  1 cup cream

  Black pepper

  Salt

  2 Scotch fillet steaks

  Sea salt

  Olive oil

Method

• In a large pan fry off the shallot and garlic in butter until soft. Add in the mushrooms and cook until soft. Add in white wine and cook until the liquid cooks into a syrup. Add the thyme, lemon zest and beef stock and reduce until the sauce thickens. Add in the cream and reduce again. Taste and adjust the seasoning to your liking.

  Season the steak generously. Cook on a BBQ or in a pan that is smoking hot. Cook only turning once until the meat is cooked to your liking. Rest the meat for at least half the time you cook it for.

  Pour the resting juices from the steak into the mushroom sauce.

  Carve the steak and serve it topped with the mushroom sauce. Serve with your favourite side salad, there are some great ones on the Farm to Fork website.

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Tamarind & Chilli Glazed BBQ Chicken

Tamarind & Chilli Glazed BBQ Chicken

Recipe by Michael Weldon

Serves - 4
Prep Time - 10-15 mins
Cook Time - 35-40 mins

Ingredients

• 1 Chicken, butterflied

  Sea salt

  Tamarind and Chilli Glaze

  1 tbsp ginger

  1 tbsp garlic, grated

  2 large chilies, roughly chopped

  2 birdseye chilies, roughly chopped

  2 tbsp tamarind puree

  1 tbsp ketchup manis

  1 tbsp fish sauce

  2 kaffir lime leaves

  ¼ cup brown sugar

  ¼ cup rice wine vinegar

Method

• In a saucepan, combine the ingredients for the tamarind and chilli glaze. Mix well and place the saucepan over medium heat. Cook until the glaze thickens and becomes saucy. Remove from heat and allow to cool.

  In a bowl, marinate the chicken with 1/3 of the glaze and let it marinate for at least 6 hours.

  Heat a BBQ over medium-high heat. Brush the grills with oil and place the chicken, skin side down, on the grill. Cook for 4-5 minutes until the glaze caramelizes and the chicken skin starts to crisp. Then, turn the chicken and brush on more of the glaze. Repeat this process, turning and basting the chicken until it is cooked through. Once cooked, give the chicken a final glaze and let it rest.

  Portion the chicken and serve it with a slaw or light salad.

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Balsamic Glazed Pork Skewer with BBQ Montague Tree Plums

Balsamic Glazed Pork Skewer with BBQ Montague Tree Plums

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins
Cook Time – 15 mins

Ingredients

• Balsamic glaze

  ½ cup balsamic vinegar

  ½ cup sugar

  1tbs whole grain mustard

  Pinch of salt

  Pinch of black pepper

  4 pork scotch fillet, diced

  1 red onion, cut into chunks

  4 Montague Tree Plums cut on half and stone removed

  Olive oil

  Salt

Method

• In a saucepan heat up the glaze ingredients with a ½ cup of water. Cook until the glaze thickens to a syrup.

  Thread pork onto the skewer and then a piece of onion alternating so you have 5 pieces of pork and 3 pieces on onion on the skewers.

  Season the skewers and brush with oil. Cook on a smoking hot grill or in a pan. Turn once the caramelized and brush glaze over the pork every time you turn it.

  Whilst the pork is cooking place the plums onto the grill cook until charred then flip and brush with the glaze.

  Once the skewers and plums are cooked serve with a crisp green salad.

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Cumin-Spiced Chinese Lamb Skewers

Cumin-Spiced Chinese Lamb Skewers

Recipe by Louis Tikaram

Ingredients

• 700g lamb

  1 onion, sliced

  1 teaspoon salt

  1 tablespoon chili powder

  1 tablespoon ground cumin

Method

• Cut the lamb into 1cm cubes and place them into a mixing bowl.

  Add the sliced onion and salt to the lamb. Mix well and leave to marinate for at least 1 hour.

  Preheat your grill or BBQ.

  Skewer the lamb cubes onto bamboo or metal skewers, evenly distributing the lean pieces and fatty pieces to ensure even cooking.

  Once the grill is hot, place the skewers on it and flip them frequently to sear the meat evenly.

  When the meat turns pale, sprinkle chili powder and ground cumin all over the skewers. Continue cooking until the meat is evenly browned. The inside should still be slightly pink for medium-rare doneness.

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Brazilian Style Marinated Beef

Brazilian style Marinated beef

Ingredients

• 250gr beef scotch fillet

  1/4 cup extra virgin olive oil

  1/4 cup fresh orange juice

  1 garlic clove crushed.

  1 tsp ground cumin

  1/2 tsp paprika

  1/4 tsp cayenne pepper

  1 lime

Method

• Combine oil, orange juice, garlic, cumin, paprika and cayenne pepper in a large mixing bowl.

  Add beef and toss to coat then cover and marinate for 2-4 hours.

  Heat BBQ and grill on medium-high for 3 to 4 minutes on each side allow to rest.

  Cut the lime in half and char on the hot BBQ then slice the beef.

  Serve with your favourite salad and wraps.

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Wagyu Bites

Wagyu Bites

Ingredients

• 500gr sirloin Wagyu steak

  1 pinch Sea Salt

  1 pinch cracked black pepper

  Splash of Olive Oil

  1 tbsp chopped Chives

  Fresh baguette

  Horseradish Mayo

  4 tbsp grated Horseradish

  3 tbsp Japanese Mayo

  Squeeze of Lemon Juice

  1 pinch Sea Salt

  Splash of Worcestershire

  Caramelised Shallot

  5-6 Shallots Thinly Sliced

  1 tbsp Butter

  Splash Olive Oil

Method

• Allow the steak to come to temperature for about half an hour.

  Season the steak generously with olive oil, salt and pepper.

  Cook steak on the grill for another 3-4 minutes each side to get a nice crust, remove from the heat and allow to rest for 10-15 minutes on a cutting board.

  For the Horseradish Mayo, mix all ingredients together in a small mixing bowl and set aside.

  To make the caramelized shallots pour olive oil and butter into a pan over medium heat. Add shallots. Cook down until brown and fragrant.

  Slice the fresh baguette, season with olive oil, salt and pepper the toast the on the grill.

  Add horseradish mayo to the toasted baguette. Then layer caramelized shallots, sliced wagyu, and garnish with chopped chives.

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Kingfish Tostada with Burnt Orange

Kingfish Tostada with Burnt Orange

Recipe by Courtney Roulston

Dietaries – Gluten-free
Serves – makes 8

Ingredients

• ½ orange

  180 g sashimi-grade kingfish

  1 eschalot, peeled, finely diced

  1 long red chili, half sliced, half seeded and diced

  Sea salt

  2 limes

  1 ripe avocado

  1 heaped tbs sour cream

  8 small Coles corn tortillas

  Squeaky Gate extra virgin olive oil to fry

  ½ green apple

  1/3 cup coriander, sprigs picked

Method

• Heat a BBQ or grill pan over medium-high heat. Place the orange flesh side down onto the grill and cook for 4-5 minutes, or until charred and fragrant. Set aside to cool.

  Cut the fish into a 5mm x 5mm dice and place it into a non-reactive bowl with the eschalot, finely diced chili, a pinch of salt, and 1 tablespoon of extra virgin olive oil. Toss to combine, then set aside in the refrigerator.

  Heat 1cm of oil in a frying pan to 180 degrees Celsius. Cook the tortillas for 2 minutes, or until golden and crisp. Set aside on a plate lined with kitchen paper to drain.

  Place the avocado flesh in the jug of a stick blender with the sour cream, a pinch of sea salt, and the juice of ½ lime. Blitz until smooth and creamy. Squeeze the juice of ½ lime and burnt orange into the kingfish and toss to dress. Cut the apple into fine matchsticks and drizzle them with a little lime to prevent browning.

  To serve, spread the avocado mixture onto the base of the tortillas. Top with a tablespoon-sized amount of the kingfish. Add the apple on top, then scatter with sliced chili and coriander sprigs. Serve with extra lime wedges on the side.

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Camel By Campfire

Camel By Campfire

Recipe by Joachim Borenius

Ingredients

Yogurt Damper

• 1 cup Jalna Greek yogurt

• 1 tsp onion powder

• 1 tsp garlic powder

• 2 tsp oregano

• 1 tsp sea salt

• 2 cups self raising flour

• 2 tbp Squeaky Gate extra virgin olive oil

Lamb Shish

• 500 g Coarse & Fatty Lamb Mince

• 50 g brown onion

• 10 g garlic

• 5g baharat

• 30 ml mineral water

• 1 tsp bicarbonate of soda

• 2 tsp sea salt

• 1 tsp black pepper

Green Goddess

• ½ bunch coriander

• ½ bunch mint

• 100 g tahini

• 50 ml lime juice

• 20 g honey

• 10 g garlic

• 75 g ice cubes

• 75 g Squeaky Gate extra virgin olive oil

• Sea salt

• Black pepper

Tabbouleh

• 1 tomato

• 1/6 head red cabbage

• 1 small pomegranate

• ½ bunch Parsley

• 2 spring onions

• Squeaky Gate extra virgin olive oil

• Lemon juice

Method

• Mix the yogurt with the other ingredients in a bowl, but keep the flour aside. Add the flour little by little while working together to form a soft dough. Reserve some flour to roll out the dough. Let the dough rest for 15 minutes while preparing the shish. Portion the dough into small balls and roll them out nice and thin. Cook in a small pan over the fire.

  Mix all the ingredients for the lamb shish in a bowl until well combined. Shape the mixture into 70-gram balls and evenly place them onto shish skewers. Grill the skewers when ready and let them rest for a few minutes.

  Pick the herbs and blend them all in a blender until smooth. Emulsify the olive oil at the end. Season to taste with salt and pepper.

  Dice the tomato flesh, shred the cabbage, deseed the pomegranate, finely chop the parsley and its stems, and finely cut the spring onions. Mix all the ingredients together and dress lightly with lemon juice and olive oil.

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Sharing Steak Sanga

Sharing Steak Sanga

Recipe by Michael Weldon

Serves - 4
Prep Time - 10 minutes
Cook Time - 20 minutes

Ingredients

• Squeaky Gate extra virgin olive oil

  3 onions, thinly sliced

  1 x 4-pack Coles thin-cut scotch fillets

  1 x Turkish bread loaf, cut in half and grilled on the cut side only

  2 tbsp Coles Dijon mustard

  2 tbsp Coles mayo

  2 cups baby lettuce

  3 tomatoes, sliced

  Grated Gruyere cheese

  Sea salt

  Coles black pepper

Method

• In a small frypan, slowly cook the onions until caramelized. Season with salt and keep warm.

  Heat a BBQ until smoking. Season the steak with salt and brush a bit of oil. Place it on the grill and cook for 1-1.5 minutes on each side. Then, remove it from the grill and let it rest for 1 minute.

  Cut the steak into bite-sized pieces.

  Spread the Turkish bread with mayo on the top cut side and mustard on the bottom. Lay the lettuce on the base, then add the tomato slices. Season with salt and pepper. Add the steak and top with grated Gruyere cheese. Finally, add the warm caramelized onions to melt the cheese. Place the top layer of bread.

  From here, you can cut the steak sandwich into whatever size pieces you like, whether it's finger sandwiches or halves if you're really hungry.

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Japanese Wagyu Beef Skewers

Japanese Wagyu Beef Skewers

Recipe by Louis Tikaram

Ingredients

• 500gr Wagyu beef flank

• 1/2 cup sugar

• 2/3 cup soy sauce

• 2 tablespoons sake

• 1 small piece ginger, grated

• 1 to 2 cloves garlic, crushed

• 2 tablespoons sesame seeds, plus more to taste

• 2 tablespoons olive oil

• 2 green onions, chopped

• 6 bamboo skewers

Method

• Combine sugar, soy sauce, sake, ginger, garlic, sesame seeds, oil, and green onions in a small mixing bowl and whisk until combined.

• Slice beef flank steak into thin pieces.

• Marinate sliced beef with prepared marinade for best results, marinate beef at least two hours though any longer will make it too salty.

• Skewer several pieces of beef onto bamboo sticks. Discard marinade after meat has been skewered.

• Grill beef on a BBQ over medium to high heat for about three minutes on each side

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Pork Chop with Marmalade Mustard Sauce

Pork Chop with Marmalade Mustard Sauce

Recipe by Michael Weldon

Serves - 4
Prep Time - 10 mins
Cook Time - 10-15 mins

Ingredients

• 4 Coles pork chops

• ½ red cabbage, cut into 4 wedges

• Squeaky Gate extra virgin olive oil

• Sea salt

• Black pepper

Ingredients

• 1 onion, diced

• 2 garlic cloves, diced

• 3 tbsp Coles marmalade

• 1 tbsp Coles grain mustard

• 2 sprigs of rosemary, leaves stripped

• 1 tbsp Coles soy sauce

• ½ cup Coles chicken stock

• 2 tbsp Coles apple cider vinegar

Method

• In a saucepan, cook the onion in oil until it becomes soft. Add in the garlic and cook gently. Add the marmalade, mustard, rosemary, soy sauce, chicken stock, and vinegar. Cook and reduce until the sauce thickens up. Taste and season the sauce accordingly.

• Heat a BBQ or grill until smoking. Season the pork chops. Place them on the grill and cook to your liking, aiming for a good char and slight blackening.

• Dress the cabbage with olive oil and season with sea salt. Add it to the BBQ and grill until charred and tender.

• To serve, place the pork chops on a bed of the grilled red cabbage. Spoon the marmalade mustard sauce over the pork chops.

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Pea Guacamole

Pea Guacamole

Recipe By Michael Weldon

Serves - 4
Prep Time - 15 mins

Ingredients

• 1 garlic clove, grated

• 2 cups frozen peas

• 2 avocados

• 1 lemon, juiced

• 150g Coles feta

• 1 bunch mint

• 4 slices Coles sourdough bread

Method

• Cover the frozen peas with boiling water and allow them to warm up. Then strain them.

• In a large bowl, add the peas and crush them with a potato masher. Once mostly crushed, add in the avocado and mash it together with the peas. Add the grated garlic and lemon juice. Taste and adjust the seasoning. Mix everything together.

• Serve the pea guacamole on toast, garnished with crumbled feta cheese, mint leaves, and freshly cracked black pepper.

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Grilled Steak with Hand-Chopped Salsa

Grilled Steak with Hand-Chopped Salsa

Recipe By Louis Tikaram

Ingredients

• 500g Coles Finest scotch fillet steak

• 2 tsp sea salt

• 1 tsp Squeaky Gate extra virgin olive oil

  Hand-Chopped Salsa

• 1 clove garlic

• 1 long green chilli

• 4 green shallots

• 2 green tomatoes

• 1 bunch of fresh coriander

• 1 bunch of fresh mint leaves

• 2 limes

• 1 tsp fish sauce

• 2 tbsp Squeaky Gate extra virgin olive oil

Method

• Remove the steak from the fridge and allow it to come up to room temperature. Drizzle with olive oil and season with sea salt.

• To make the salsa, peel the garlic, deseed the chilli, trim the spring onions, and chop them together with the tomatoes, coriander, and mint leaves on a large chopping board. Transfer the mixture to a mixing bowl.

• Season the salsa with fish sauce, squeeze in the lime juice, and drizzle lightly with extra virgin olive oil. Mix well to combine.

• Preheat the BBQ or grill pan to a high heat. Cook the steak for 6 to 7 minutes on each side, or until cooked to your liking. Remove from the heat and let it rest.

• Cut the steak against the grain into slices. Arrange the steak on a serving platter and spoon the hand-chopped salsa over it.

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Grilled Fish Tacos with Jazz Apple Slaw

Grilled Fish Tacos with Jazz Apple Slaw

Recipe By Michael Weldon

Ingredients

• 4 pieces flathead (or similar white fish)

• 1 tsp cumin

• 1 tsp coriander powder

• 1 tsp smoked paprika

• pinch of salt

• 2 apples, sliced thinly

• ¼ Chinese cabbage, sliced thinly

• 2 spring onions, sliced thinly

• 2 tbsp mayo

• 1 tsp hot sauce

• 8 small tortillas

• 1 lemon, cut into wedges

• extra mayo

• extra hot sauce

Method

• Heat a bbq until smoking.

• Mix together the cumin, coriander, smoked paprika and salt. Sprinkle over the fish to coat.

• Pour some oil onto the bbq and add the fish. Cook until the rub is slightly blackened, and the fish is cooked through.

• In a bowl mix together the apple, cabbage, spring onion, mayo and hot sauce with a pinch of salt. Mix until combined and the ingredients are dressed.

• Warm the tortillas by toasting on the bbq until lightly charred.

• Serve the tortillas topped with slaw. Flake over the fish and then add extra mayo and hot sauce. Finish with a wedge of lime on the side.

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Lemon Mustard Lamb Cutlets with Cucumber Salad

Lemon Mustard Lamb Cutlets with Cucumber Salad

Recipe By Courtney Roulston

Ingredients

• 8 Coles lamb cutlets

• 2 tbsp Squeaky Gate extra virgin olive oil

• sea salt and black pepper to taste

• 1 tbsp Dijon mustard

• 4 thyme sprigs, leaves picked

• 1 lemon

• 1 tsp honey

• 3 tbsp thick Greek yoghurt to serve

Cucumber Salad

• 250 g punnet Coles Qukes baby cucumbers  

• 4 red radish, sliced

• 12 pitted green Sicilian olives

• ¼ cup fresh mint, leaves picked

• ¼ cup dill, sprigs picked

Method

• Place the mustard, thyme, zest of ½ the lemon, honey, salt and pepper into a bowl and mix well. Toss the lamb cutlets through the mustard mixture to coat and set aside.

• Heat a grill pan over a medium-high heat. Drizzle the lamb cutlets with 1 tablespoon of oil and grill for 2 minutes each side, or until caramelised on the outside and cooked through. Remove from the pan and allow to rest for 2-3 minutes.

• Cut the cucumbers and radish and place them into a bowl. Lightly crush the olives and add them into the salad with the mint and dill. Squeeze over the juice of ½ lemon, remaining oil and a pinch of salt and pepper into the salad.

• Spoon the yoghurt onto a serving platter. Top with the salad and arrange the cutlets over the top before serving

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Korma Lamb Koftas With Mint & Cucumber Salad

Korma Lamb Koftas With Mint & Cucumber Salad

Recipe By Courtney Roulston

Ingredients

• 500 g Coles lamb mince

• 3 tbsp Patak’s korma paste

• 2 tbsp Squeaky Gate extra virgin olive oil, plus extra to serve

• 2 cups red cabbage, finely sliced

• 2 Lebanese cucumbers, sliced on the angle

• ½ bunch mint, chopped

• 1 lemon

• ½ cup Jalna Greek yoghurt

• 1 pack Patak’s plain naan bread, to serve

• 8 whole pickled chillies, from a jar

Method

• Preheat a bbq or frying pan over a medium heat. Mix the korma paste into the lamb mince and season with a pinch of sea salt. Roll the mixture into 4 large koftas, or 8 smaller ones and set aside.

• Place the red cabbage, sliced cucumbers, half the mint, 1 tablespoon of oil, juice and zest of ½ the lemon and a pinch of salt into a bowl. Toss well to coat and set aside to lightly pickle while you cook the lamb.

• Mix the remaining mint into the yoghurt with a pinch of salt and set aside.

• Drizzle the remaining oil over the koftas and cook, turning for 4 - 5 minutes or until fragrant and cooked through. Remove from the heat and rest for 2 minutes.

• Warm the naan breads on the grill for 1 - 2 minutes then tear half and place onto a serving platter.

• Top the naan breads with the mint yoghurt, cucumber salad, lamb koftas and pickled chillies. Drizzle with a little extra oil and serve with lemon wedges on the side.

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Slow Roasted Capsicum Marinated in Olive Oil and Feta

Slow Roasted Capsicum Marinated in Olive Oil and Feta

Recipe By Michael Weldon

Ingredients

• 3 red capsicums

• 3 yellow capsicums

• 1 block Coles Greek Style feta cheese

Olive Oil Marinade

• 1 cup Squeaky Gate extra virgin olive oil

• 2 sprigs thyme

• 4 garlic cloves, in skin and crushed

• ½ tsp chilli flakes

• sea salt

Method

• In a BBQ or over a flame on a gas hob, char the skin of the capsicums. Once blackened all over place in a bowl and cover in plastic wrap to steam. 

• In a small saucepan combine the oil, thyme, garlic, chilli flakes and a pinch of salt. Bring up to a gentle simmer then remove from the heat.  

• Once the capsicums have steamed for 10 - 15 minutes, peel the charred skin. Then cut open and remove the seeds, stem and ribs. Place into a large bowl. Crumble in some large pieces of feta and then pour over the warm oil mix. Make sure it's not hot otherwise it will melt the feta.

• Leave to marinate for a couple of hours or up to a week in the fridge.

• Serve as a side to roast meats or on toast as a great snack.

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Tandoori Chinese Broccoli

Tandoori Chinese Broccoli

Recipe By Michael Weldon

Ingredients

• 2 bunches Chinese broccoli

• 1 cup Jalna Greek yoghurt

• 2 tbsp Patak’s butter chicken paste

• 1 tsp smoked paprika

• 1 tbsp garlic, diced

• ¼ cup ghee, melted

• sea salt

• lemon juice

Method

• In a bowl mix the yoghurt, butter chicken paste, smoked paprika and garlic.

• Coat the Chinese broccoli in the paste and then place on the grill side of the bbq. As the broccoli cooks, baste with melted ghee as you turn. Cook until the broccoli has softened.

• Serve with a squeeze of lemon juice.

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