Chicken Schnitzel

Chicken Schnitzel

Recipe by Olivia Said and Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

Neutral oil
One bunch parsley, finely chopped
One cup flour
Two eggs, beaten
Four Coles chicken breasts, pounded to even thickness
Nutri V Pumpkin, Cauliflower, Mixed Veg or Broccoli Sachet
Coles sea salt and black pepper, to taste

Method

Finely chop the parsley and set aside. In a bowl, combine breadcrumbs with Nutri V powder of your choice. Prepare a crumbing station with flour in one bowl, beaten eggs in another, and the breadcrumb mixture in a third.

Heat oil in a large frying pan over medium heat. Once the oil is ready, coat each chicken breast in flour, dip into the egg wash, then press firmly into the breadcrumb mixture.

Carefully place the schnitzels into the hot oil, cooking for two to three mins on each side until golden and crispy. Remove and drain on paper towels.

Season with salt and serve with fresh coleslaw for added crunch.

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One Pot Hainanese Chicken Rice

One Pot Hainanese Chicken Rice

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients

One whole chicken, portioned
Three cloves garlic, finely chopped
Two shallots, finely chopped
Two cups jasmine rice, rinsed
One litre Coles chicken stock
1 tbsp soy sauce
1 cup spring onions, finely sliced
One Lebanese cucumber, thinly sliced

Spring Onion Oil
¼ cup extra virgin olive oil
½ cup spring onions, green parts only, finely chopped
1 clove garlic, crushed and finely chopped
1 tbsp ginger, finely diced

To Serve
Chilli sauce
Spring onion oil

Method

Heat a large pot over medium heat. Add the chicken pieces, skin-side down, and cook for about five mins until golden and the fat has rendered. Remove the chicken and set aside.

In the same pot, add garlic and shallots, cooking until fragrant. Remove any large chicken bones, leaving the rendered fat in the pan. Pour in the chicken stock, add soy sauce and spring onions, then stir through the rice. Nestle the chicken pieces back into the pot, ensuring they are half submerged in the liquid.

Bring to a gentle boil, then reduce to a simmer. Cook uncovered until most of the liquid is absorbed, then cover and reduce to low heat. Cook for a further 15 mins or until the chicken is cooked through and the rice is tender.

Meanwhile, make the spring onion oil. Heat the olive oil in a small saucepan until just shimmering. Place the spring onions, garlic, and ginger in a heatproof bowl, then carefully pour the hot oil over the top. Stir well and set aside.

To serve, place sliced cucumber on a plate. Scoop the rice into a small bowl, then invert onto the plate to form a dome. Arrange the chicken alongside and drizzle with spring onion oil. Serve with chilli sauce and extra spring onion oil on the side.

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Scotch Fillet with Leek and Pepper Skirlie

Scotch Fillet with Leek and Pepper Skirlie

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 1 hour

Ingredients

½ cup butter
1 leek, finely sliced
1 clove garlic, minced
Coles scotch fillet steak
1 cup Red Tractor Steel Cut Oats
⅓ cup parsley, chopped
Coles sea salt, to taste
Coles black pepper, to taste
Squeaky Gate extra virgin olive oil

Method

Melt the butter in a pan over medium-high heat. Add the leek and garlic, then season with salt and pepper. Cook until the leeks are soft and fragrant.

Stir in the Red Tractor Steak Cut Oats and cook until warmed through and slightly toasted.

Drizzle the steak with olive oil, season generously with salt and pepper, and place onto a hot griddle pan. Cook to your preferred doneness, then rest before serving.

Once the skirlie is cooked through, remove from the heat and stir through the chopped parsley. Adjust seasoning to taste.

Serve the scotch fillet alongside the leek and pepper skirlie. Enjoy!

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Lime & Chipotle Grilled Corn

Lime & Chipotle Grilled Corn

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

Corn in the husk
Squeaky Gate extra virgin olive oil
Coles Mayo
La Costeña Chipotle in Adobo, finely chopped with some sauce
Coles paprika
Lime, halved
Coles sea salt
Parmesan, finely grated
Fresh coriander, chopped

Method

Preheat a grill or barbecue to high heat. Place the corn, still in its husk, onto the grill and cook, turning regularly, until the husk is well charred and the corn inside is tender.

Remove the corn from the grill and carefully peel back the husk. Brush with a little olive oil and return to the grill, turning occasionally, until lightly golden.

In a small bowl, mix Coles Mayo with the chipotle and some adobo sauce. Stir in the paprika until combined.

Remove the corn from the grill and roll each cob in the chipotle mayo mixture, ensuring all layers are coated. Place the corn onto a plate and sprinkle with Coles Sea Salt.

Grate over fresh Parmesan, scatter with chopped coriander, and squeeze over the juice of half a lime.

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Corn & Bacon Chowder

Corn & Bacon Chowder

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

Squeaky Gate extra virgin olive oil
4 rashers streaky bacon, diced
1 large potato, peeled and diced
2 celery stalks, finely chopped
2 garlic cloves, minced
1 onion, finely diced
4 fresh corn cobs
1 litre Coles Real Vegetable Stock
Coles black pepper, to taste
Coles sea salt, to taste
300ml Norco Full Cream
2 spring onions, finely sliced
Handful of fresh parsley, chopped
1 lemon, zested

Method

Heat a drizzle of olive oil in a large pot over medium heat. Add the bacon and cook until crispy and golden, allowing the fat to render.

Stir in the potato, celery, garlic, and onion, coating them in the bacon fat. Cook until softened and fragrant.

Using a sharp knife, cut the base off the corn cobs and slice off the kernels. Reserve the cores for compost or feed them to the chickens.

Add the corn to the pot, followed by the vegetable stock. Season with salt and pepper, then simmer for 15 minutes, stirring occasionally.

Reduce the heat to low and stir in the cream, allowing it to warm through gently without boiling.

Ladle the chowder into bowls and garnish with spring onions, fresh parsley, and lemon zest. Finish with a crack of black pepper.

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Seafood Chowder

Seafood Chowder

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

50g butter
Drizzle of extra virgin olive oil
100g smoked streaky bacon, diced
1 onion, diced
2 handfuls leek, sliced
Pinch of Coles sea salt
2 celery stalks, diced
3 medium potatoes, diced
250ml white wine
1L Coles chicken stock
300ml cream
300g white fish fillets, diced
250g mussels, scrubbed and de-bearded
200g scallops
Coles black pepper, to season
2 tbsp chives, chopped
2 tbsp dill, chopped
2 tbsp parsley, chopped
4 slices sourdough bread
Extra virgin olive oil, for drizzling

Method

Melt the butter in a large pot over medium heat, then add a drizzle of extra virgin olive oil. Add the diced smoked streaky bacon and cook until the fat has browned. Stir in the onion and leek, allowing them to sweat down before adding a pinch of salt. Add the celery and cook until softened.

Stir in the diced potatoes, pour in the white wine, and bring to a boil. Add the chicken stock and cream, then bring to the boil again before reducing to a simmer. Cook until the potatoes are tender.

Meanwhile, heat a griddle pan over medium heat. Drizzle the sourdough slices with extra virgin olive oil and toast them on the pan until golden and crisp.

Add the diced white fish to the chowder, followed by the mussels. Once the mussels open, they’re ready. Stir gently until the fish turns from pinkish-opaque to white and fully cooked.

Season with black pepper, add the scallops, and stir for 30 seconds until just cooked. Remove from heat and stir through the chopped chives, dill, and parsley.

Ladle the chowder into bowls and serve with toasted sourdough on the side.

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Lamb & Potato Curry

Lamb & Potato Curry

Recipe by Courtney Roulsten

Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

1 tbs oil
1 onion, finely diced
1 tbs fresh ginger, grated
2 cloves garlic, minced
1 chilli, finely chopped
½ tsp black pepper
500g Coles Graze lamb mince
1 tsp Coles ground goriander
1 tsp Coles cumin
1 tsp Coles turmeric
1 tsp Coles garam masala
1 tbs Coles tomato paste
1 cup leftover roast potatoes, chopped
½ cup vegetables of choice
1 can Ayam Coconut Cream

Method

Heat a pan over medium heat and add oil. Sauté the onion until soft, then add fresh ginger, chilli, and black pepper. Cook until fragrant.

Add the lamb mince and cook until browned, breaking it up as it cooks.

Sprinkle in the ground coriander, cumin, turmeric, and garam masala. Fry off the spices in the centre of the pan to release their flavour.

Stir in the tomato paste, mixing well to coat the lamb and spices.

Add the chopped roast potatoes and vegetables, stirring to combine. Pour in the coconut cream and let the curry simmer until thick and aromatic.

Serve warm with rice or flatbread.

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Michael's Chicken Pho

Michael's Chicken Pho

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients

1 tbs extra virgin olive oil
2 brown onions, halved
4 garlic cloves, crushed
5 cm piece of ginger, sliced
2 cinnamon quills
3 star anise
1 dried red chilli
1 tsp fennel seeds
1 tsp coriander seeds
1L Coles chicken stock
1 whole chicken, portioned
2 tbs fish sauce
1 tbs sugar
400g rice noodles
3 spring onions, finely sliced

To serve
Hoisin sauce
Sriracha
Fresh coriander
Thai basil
Sliced red chilli
Lemon wedges

Method

Heat a stockpot over medium heat and drizzle in the extra virgin olive oil. Add the halved brown onions, crushed garlic, and sliced ginger. Cook until dark and caramelised, a few minutes. Add the cinnamon quills, star anise, and dried chilli, then toast the fennel and coriander seeds until fragrant.

Pour in the chicken stock and bring to a boil.

On a separate board, portion the chicken, then add it to the stockpot. Reduce to a simmer and poach the chicken for 30 minutes. Remove from heat and allow to cool to room temperature. Strain the broth, discarding the solids.

Stir in the fish sauce and sugar.

Pick the meat off the chicken, discarding the bones.

Blanch the rice noodles by soaking them in boiling water for 2–3 minutes, then drain.

Divide the blanched noodles into bowls. Top with sliced spring onions and shredded chicken, then ladle over the hot pho broth.

Serve with hoisin, sriracha, fresh coriander, Thai basil, sliced red chilli, and lemon wedges on the side. Add to the broth as desired.

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Beef Fajitas

Beef Fajitas

Recipe by Courtney Roulsten

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

Ingredients

400g Coles rump steak (or beef of your choice)
Coles sea salt and pepper to taste
3 tbsp extra virgin olive oil
1 large red onion, sliced into thin wedges
2 large capsicums, (a mix of red & yellow or green), sliced into strips
2 cloves garlic, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 lime
8 Coles street tortillas, warmed
2/3 cup sour cream to serve
Coriander sprigs to serve 

Method

Heat a heavy-based frying pan over medium-high heat. Season the steak with sea salt, then rub with 1 tbs of oil. Cook for 2–3 minutes on each side, or until caramelised and fragrant. Remove from the pan and set aside in a warm place to rest.

Return the pan to the heat and add the remaining oil, onion, and capsicum. Cook for 3–4 minutes, or until softened. Add a pinch of salt, garlic, cumin, and ground coriander, then cook for a further 2–3 minutes, adding a dash of water to help deglaze the pan.

Remove from the heat and squeeze in the juice of ½ a lime. Slice the rested steak into strips and stir any juices into the capsicum mixture.

Return the steak to the pan with the capsicum to keep warm. Serve with warm tortillas, lime wedges, sour cream, and coriander sprigs.

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Pan Fried Barramundi with Apple Salad & Nahm Jim

Pan Fried Barramundi with Apple Salad & Nahm Jim

Recipe by Brent Draper

Serves: 2
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

2 Coles barramundi fillets
2 cups finely chopped wombok
2 apples, finely chopped
½ cup bean sprouts
1 spring onion, roughly chopped
⅓ cup mint leaves
⅓ cup coriander leaves (stems reserved for nahm jim)
¼ cup peanuts

Nahm Jim Sauce
Juice of 2–3 limes
3 tbs fish sauce
1 tbs finely diced reserved coriander roots
4 bird’s eye chillies, finely diced
4 tbs white sugar
3 garlic cloves
Splash of water

Method

Heat a drizzle of extra virgin olive oil in a cast iron pan over medium heat. Season the barramundi portions and cook for 2–3 minutes on one side. Flip and cook for an additional 2 minutes. Turn off the heat and let the fish rest.

In a large bowl, combine the wombok, apple, bean sprouts, spring onion, mint, coriander leaves, and peanuts to make the salad.

Prepare the nahm jim dressing by crushing the garlic and chillies in a mortar and pestle. Add the lime juice, fish sauce, sugar, and finely chopped coriander roots. Stir well, adding a splash of water to adjust consistency if needed.

Break the cooked barramundi into small chunks and add to the salad. Transfer to a serving bowl and drizzle with the nahm jim dressing. Top with additional peanuts and fresh herbs before serving.

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Soy, Sesame & Black Vinegar Chicken

Soy, Sesame & Black Vinegar Chicken

Recipe by Louis Tikaram

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

Ingredients

1 tbs Squeaky Gate extra virgin olive oil
1 onion, sliced
2 cloves garlic, minced
4 chicken thighs, skin-on
1 tbs sesame seeds, plus extra for garnish
2 tbs dark soy sauce
1 tsp Coles Black Pepper, cracked
1 tbs brown sugar
1 tbs black vinegar
2 tbs Ayam Light Soy Sauce
1 tbs Ayam Sesame Oil
½ cup chicken stock
2 green onions, sliced

Method

Heat a pan over medium-high heat. Add extra virgin olive oil, then sauté the onion until softened. Add the garlic and cook until fragrant.

Place the chicken thighs in the pan, ensuring all pieces touch the surface. Cook for 2 minutes without moving.

Sprinkle in the sesame seeds, then add the dark soy sauce, cracked black pepper, brown sugar, black vinegar, light soy sauce, and sesame oil. Toss to coat the chicken.

Pour in the chicken stock and flip the chicken to brown the other side. Cover with a lid and let it cook until the chicken is tender and the sauce has reduced.

Remove the lid and toss the chicken through the sauce.

To serve, plate the chicken and pour over the sauce. Garnish with extra sesame seeds and sliced green onions.

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Green Beans Greek Salad

Green Beans Greek Salad

Recipe by Michael Weldon

Serves: 4
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients

200g Coles green beans, trimmed and cut
1 tbs Squeaky Gate extra virgin olive oil
1 clove garlic, minced
1 tsp Coles oregano
Juice of 1 lemon
Coles sea salt, to taste
Coles black pepper, to taste
½ cucumber, diced
½ cup Coles kalamata olives
¼ cup cherry tomatoes, halved
2 spring onions, thinly sliced
100g Coles feta, crumbled
Fresh dill, for garnish

Method

Bring a pot of salted water to a boil. Add the green beans and cook for 2–3 minutes until just tender. Drain and set aside.

In a bowl, whisk together the extra virgin olive oil, garlic, oregano, lemon juice, sea salt, and black pepper. Toss the beans through the dressing.

Add the spring onion, cherry tomatoes, cucumber, and olives. Toss again to combine.

To serve, spread the beans onto a serving plate. Crumble over the feta cheese, sprinkle with extra oregano, and garnish with fresh dill.

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Chilli Garlic Fried Green Beans

Chilli Garlic Fried Green Beans

Recipe by Michael Weldon

Serves: 4
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients

200g Coles Green Beans, topped and tailed
1 tbs Squeaky Gate extra virgin olive oil
1 small onion, finely sliced
2 cloves garlic, minced
1 tsp grated ginger
1 tsp Coles Chilli Flakes
1 tbs Ayam Fish Sauce
1 tsp sesame oil
1 tsp Coles Sea Salt
1 tbs rice wine vinegar
1 tbs sesame seeds

Method

Heat a pan over high heat. Add extra virgin olive oil and the green beans. Let them blister, stirring occasionally until lightly charred.

Remove the beans from the pan and drain excess oil. Add fresh oil and sauté the onion until softened.

Add the garlic, ginger, and chilli flakes, toasting until fragrant. Stir in the sesame oil, fish sauce, and sea salt, tossing well.

Pour in the rice wine vinegar and mix everything together. Return the beans to the pan, tossing to coat in the dressing.

Transfer to a serving plate, layering the dressing over the beans. Sprinkle with sesame seeds and serve immediately.

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Sweet & Sticky Pork Meatballs

Sweet & Sticky Pork Meatballs

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

500g Coles pork mince
1–2 teaspoons grated ginger
1–2 grated garlic cloves
1 teaspoon sugar
½ teaspoon chilli flakes
¼ teaspoon white pepper
2–3 tablespoons breadcrumbs
2 finely sliced spring onions, and
2 tablespoons soy sauce

Glaze
1 tablespoon hot sauce
1 minced garlic clove
1 tablespoon rice wine vinegar
1 teaspoon fish sauce
1 tablespoon honey
1 tablespoon soy sauce

Slaw
Shredded cabbage
Carrot
Sliced cucumber
Sliced chilli
Spring onion
Coles sea salt
Sugar
Fish sauce
Juice of 1 lime

Method

Begin by mixing the pork mince with grated ginger, garlic, sugar, chilli flakes, white pepper, breadcrumbs, spring onions, and soy sauce until the flavors meld together.

Using your hands, gently shape the mixture into small meatballs. Heat a drizzle of olive oil in a pan over medium-high heat and cook the meatballs until they become caramelised and golden on all sides. While they cook, whisk together the glaze ingredients in a small bowl. Once the meatballs are nicely browned, lower the heat and pour the glaze over them

To serve, arrange the glazed meatballs on a bed of salad made with cabbage, carrot, cucumber, chilli, and spring onion, then drizzle with the tangy dressing. Enjoy your Coles Pork Mince Meatballs!

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Prawn Chawanmushi

Prawn Chawanmushi

Recipe by Michael Weldon

Serves: 2
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

Kombu (dried kelp), 1 sheet
Warm water, 500ml
Large prawns, 6, peeled, heads and tails reserved
Dried shiitake mushroom, 1
Mirin, 1 tbsp
Soy sauce, 1 tbsp, plus a splash extra
Eggs, 4
Sake, 1 tsp
Caster sugar, ½ tsp
Shelled edamame, ¼ cup
Fresh salmon roe, to serve

Method

To make dashi, add kombu to warm water and let it infuse over low heat for 5 minutes. Remove kombu. Add prawn heads and tails, mirin, dried shiitake mushroom, and soy sauce. Bring to a simmer, ensuring it does not boil, and let cook for 30 minutes. Remove from heat and allow to cool to room temperature.

Crack eggs into a bowl. The ratio is two eggs per cup of dashi. Add sake, caster sugar, and a splash of soy sauce, then whisk to combine. Pour two cups of dashi into the egg mixture, straining as you add it to ensure a smooth custard.

Place a few ramekins into a bamboo or metal steamer. Add peeled prawns to the bottom, followed by edamame and shiitake mushrooms. Ladle in the custard mixture to cover the base ingredients. Top with a butterflied prawn and a few edamame. Cover the ramekins with lids or foil and steam for 12 to 15 minutes until just set. Serve warm, topped with fresh salmon roe.

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Envy Apple Fennel Salad with Pan Seared Pork Chop

Envy Apple Fennel Salad with Pan Seared Pork Chop

Recipe by Brent Draper

Serves: 2
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

1 fennel bulb, thinly sliced
1 Envy apple, thinly sliced
2 celery stalks, thinly sliced
⅓ cup parsley, roughly chopped
¼ cup pomegranate seeds
⅓ cup walnuts, roughly chopped
1 lemon, halved
¼ cup extra virgin olive oil
2 bone-in Coles pork loin chops
Shaved Parmigiano Reggiano
Coles salt and black pepper

Method

Preheat the BBQ to medium heat. Season the pork chops with salt and black pepper, drizzle with extra virgin olive oil, and grill for 4–5 minutes on one side. Flip and cook for another few minutes until cooked through. Set aside to rest.

Place the lemon halves, flesh side down, onto the BBQ and cook until caramelised. Squeeze the juice into a small jar, add the extra virgin olive oil, and season with salt and black pepper. Shake well to create a vinaigrette and set aside.

In a large bowl, combine the fennel, apple, celery, parsley, pomegranate seeds, and walnuts. Drizzle with the vinaigrette and toss to coat.

Slice the pork off the bone and cut into thin slices. Arrange the salad on a serving plate, top with the sliced pork, and finish with shaved Parmigiano Reggiano.

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Cucumber & Goats Cheese Salad

Cucumber & Goats Cheese Salad

Recipe by Louis Tikaram

Serves: 4
Prep Time: 10 minutes

Ingredients

1 cucumber
2 tbsp Squeaky Gate white balsamic vinegar
1 tbsp Coles wholegrain mustard
1 tbsp pomegranate molasses
2 tbsp olive brine
3 tbsp Squeaky Gate extra virgin olive oil
Sea salt, to taste
Black pepper, to taste
1 cup Coles kalamata olives, pitted and sliced
Fresh parsley, chopped
200g Coles goats cheese, crumbled
Roasted pepitas, for garnish

Method

To make the dressing; in a bowl, combine the balsamic vinegar, whole seed mustard, pomegranate molasses, olive brine, and extra virgin olive oil. Mix well, then add a splash more balsamic vinegar to taste. Season with sea salt and black pepper.

Grab the cucumber again and slice it into rounds. In a large mixing bowl, add the sliced cucumber, olives, and a pinch of salt. Toss in some freshly chopped parsley for added flavour.

To serve, place the cucumber and olive mixture on a serving plate. Drizzle the dressing over the top, ensuring everything is coated nicely.

Crumble the goat cheese over the salad, then add a bit more dressing if desired. Finish by sprinkling with roasted pepitas and additional parsley for garnish. Season with more sea salt and black pepper to taste. Enjoy!

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Bacon & Cider Braised Cabbage

Bacon & Cider Braised Cabbage

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients

1 small green cabbage, cut into wedges
200g bacon, diced
1 onion, finely sliced
2 cloves garlic, minced
1 tbs Squeaky Gate extra virgin olive oil
1 tbs Norco Unsalted Butter, plus extra for finishing
½ cup cider
½ cup Coles vegetable Stock
1 tsp Coles sea salt, plus more to taste
1 tbs Coles baby capers
2 sprigs thyme, leaves picked
1 bunch chives, finely chopped
½ bunch parsley, finely chopped

Method

Heat a large pan over medium heat. Add the bacon and cook until golden and crisp.

Add the onion and garlic to the pan and cook until softened. Pour in the olive oil, add a pinch of salt, and stir to combine.

Cut the cabbage into wedges and place them into the pan. Allow to caramelise, then add the butter. Let it cook for a few minutes until golden brown.

Pour in the cider and vegetable stock. Reduce the heat and let it simmer until the cabbage is tender and deeply caramelised.

Scoop the cabbage onto a serving plate. Sprinkle over the capers, parsley, and chives. Season with sea salt and finish with an extra knob of butter.

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Crispy Cabbage Salad with Honey Citrus Dressing

Crispy Cabbage Salad with Honey Citrus Dressing

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients

Squeaky Gate extra virgin olive oil 2 tbs
Sesame oil 2 tbs
Coles honey 1 tbs
Coles hot english Mustard 2 tsp
Juice of 1 orange
Coles sea salt to taste
½ head cabbage, finely shredded
4 radishes, thinly sliced
3 spring onions, sliced
¼ cup almonds, toasted and roughly chopped
½ cup crispy noodles

Method

In a small bowl, whisk together extra virgin olive oil, sesame oil, honey, hot english mustard, orange juice, and sea salt until well combined.

Place shredded cabbage in a large bowl. Pour over the dressing and toss to coat.

Add sliced radish and spring onions, then gently stir through.

To serve, arrange the dressed cabbage on a plate. Top with extra radish slices, toasted almonds, and crispy noodles.

Drizzle with a little extra extra virgin olive oil before serving. Enjoy!

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Tomato & Artichoke Spaghetti

Tomato & Artichoke Spaghetti

Recipe by Brent Draper

Serves: 4
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients

1 packet of San Remo spaghetti
Fresh parsley, to garnish
1 packet Perino tomatoes, halved
1 jar artichoke hearts (280g), drained
½ cup Parmigiano Reggiano, grated
1 lemon, zest and juice
3 garlic cloves
Coles salt and pepper
Extra virgin olive oil

Method

Bring a pot of water to the boil and cook the spaghetti according to packet instructions.

Meanwhile, place the artichoke hearts, Parmigiano Reggiano, lemon zest, garlic, lemon juice, extra virgin olive oil, salt and pepper into a food processor. Blitz until creamy.

In a medium pan, lightly cook the halved Perino tomatoes until warmed through, then set aside. In the same pan, add the artichoke paste and stir over low heat.

Once the spaghetti is cooked, drain and add it to the pan with the artichoke paste. Toss together, adding reserved pasta water as needed to achieve the desired consistency. Add the tomatoes back into the pan and mix well.

Season with salt and pepper, drizzle with extra virgin olive oil, and finish with an extra grating of Parmigiano Reggiano. Garnish with fresh parsley and serve.

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