Pistachio and Salted Caramel Sundae

Pistachio and Salted Caramel Sundae

Recipe by Diana Chan

Serves: 8
Prep Time: 30 minutes
Cook Time: 1 hour + overnight freezing

Ingredients

Salted Caramel Sauce
½ cup Coles sugar
40 ml water
½ cup Norco thickened crea
2 tablespoons Norco salted butter
¼ teaspoon Coles sea salt
½ teaspoon Coles vanilla bean extract 

Pistachio Ice Cream
1 cup Coles crushed pistachios
Norco Cape Byron Ultimate Vanilla Ice Cream 

Garnish
½ cup Coles crushed pistachios
Strawberries
Raspberries

Method

To make the salted caramel, in a small pot set over medium heat, add sugar and water. Stir to dissolve. Cook the water and sugar mixture, without stirring, for 5 to 8 minutes, until the mixture is bubbling and golden in colour. Turn off the heat, and slowly pour in the heavy cream. Vigorously whisk the mixture until combined. Add the butter, salt, and vanilla bean paste, and continue to whisk until cohesive. Pour the caramel sauce into a container with a lid, and refrigerate until the ice cream is ready and set.

Add the Norco Cape Byron Ultimate Vanilla Ice Cream, then add in the salted caramel and pistachios, and combine. Transfer into another bowl and place into the freezer to set.

To serve, scoop out the ice cream and drizzle salted caramel sauce over the top. Garnish with pistachios, raspberries, and strawberries.

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Bow Tie Pasta Salad with Wood Roasted Salmon

Bow Tie Pasta Salad with Wood Roasted Salmon

Recipe by Louis Tikaram

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

Ingredients

1 pack San Remo Bowtie Pasta, cooked and cooled
Huon Tasmania Wood Roasted Salmon with Blackened Spice
2 tbs Jalna Farm to Pot Greek Yoghurt
Juice of ½ a lemon
2 tsp dill
Coles sea salt, to taste
Coles black pepper, to taste

Method

Combine the yoghurt, lemon juice, and dill, then season with salt.

Add the yoghurt mixture to the cooked pasta and thoroughly coat.

Remove the skin from the Huon Tasmania Wood Roasted Salmon Blackened Spice and flake it into the pasta bowl, then combine.

Add to a serving plate and garnish with extra salmon on top, lemon zest, and salt and pepper.

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Panfried Chicken Breast with Basil Cream

Panfried Chicken Breast with Basil Cream

Recipe by Brent Draper

Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

4 Coles chicken breasts
Coles sea salt, to taste
Coles black pepper, to taste
2 tbs extra virgin olive oil
1 cup fresh basil leaves
2 tbs pine nuts
1/2 cup Parmigiano Reggiano, grated
2 cloves garlic
Juice of 1 lemon
1 cup Norco Full Cream Milk

Method

Butterfly the chicken breasts by cutting them open horizontally, then season with sea salt and black pepper. Heat a large skillet over medium-high heat, add 1 tbs of extra virgin olive oil, and cook the chicken for 4–5 minutes per side until golden brown and cooked through. Remove from the pan and let rest.

Meanwhile, place the basil leaves, pine nuts, Parmigiano Reggiano, garlic, and half the lemon juice into a jug. Add a pinch of sea salt and black pepper, along with 1 tbs of extra virgin olive oil. Blitz until a smooth sauce forms.

In a small pot, warm the milk over low heat. Gradually stir the milk into the basil mixture and blitz again until combined. Return the creamy basil sauce to the pot and gently warm over low heat. Adjust seasoning with more sea salt, black pepper, and a squeeze of lemon juice if desired.

To serve, slice the rested chicken and place a generous spoonful of the basil cream sauce on the bottom of each plate. Lay the chicken slices over the sauce, drizzle with extra virgin olive oil, and finish with a crack of black pepper and a sprinkle of sea salt.

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Pork Loin Chops with Charred Pineapple Salsa

Pork Loin Chops with Charred Pineapple Salsa

Recipe by Brent Draper

Serves: 3
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

3 pork loin chops
1 tsp Chinese five spice
1 pineapple
2 long red chillies
1 spring onion
1 corn cob
1 Lebanese cucumber
1 bunch coriander
Squeaky Gate extra virgin olive oil

Method

Preheat the BBQ to high heat. Drizzle the pork loin chops with extra virgin olive oil and sprinkle with Chinese five spice. Cook the chops on the BBQ for 8–10 minutes on each side until cooked through. Once cooked, let the chops rest.

Meanwhile, place large chunks of pineapple, chillies, spring onion, and the corn cob on the BBQ. Cook until slightly charred, then remove from heat.

Roughly chop the charred pineapple, chillies, and spring onion. Slice the corn kernels off the cob and mix everything in a bowl with diced Lebanese cucumber and chopped coriander to create the salsa.

Arrange the pork chops on a plate and top with the charred pineapple salsa. Serve immediately.

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Balinese Coconut Chicken Curry

Balinese Coconut Chicken Curry

Recipe by Louis Tikaram

Serves: 4–6
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

1 tablespoon olive oil
500g chicken, diced
3 tablespoons Ayam Balinese curry paste
4 tablespoons Ayam light soy sauce
1 can Ayam coconut milk
1 cup chicken stock
2 tablespoons Coles tomato paste
1.5 tablespoons minced garlic
1 large onion, diced
2 lemongrass sticks, bruised
500g diced potatoes

Method

Add the olive oil to a pan and turn the heat up to medium-high. Add in the minced garlic and sauté until fragrant.

Add in the bruised lemongrass sticks and cook for a minute to release their flavour.

Grab the diced chicken and add it to the pan, stirring until the chicken is cooked through.

Add in the Balinese curry paste, followed by the tomato paste and diced potatoes. Mix together thoroughly.

Pour in the coconut milk, soy sauce, and chicken stock, ensuring the chicken and potatoes are fully coated in the sauce.

Allow the mixture to simmer, tasting along the way to enjoy the rich flavours of the curry paste.

Once the chicken is tender and the potatoes are cooked, serve the curry in bowls, garnished with lemongrass sticks for a fresh touch. Enjoy!

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Yoghurt Marinated Lamb Chops with Herb Sauce

Yoghurt Marinated

Lamb Chops with Herb Sauce

Recipe by Michael Weldon

Serves: 4
Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients

2 cups Jalna Organic Biodynamic Dairy Yoghurt
4 garlic cloves
1 thumb-sized piece of ginger
1 tsp cumin seeds
1 tsp coriander seeds
1 bunch fresh thyme
1 bunch fresh coriander
Juice of 1 lemon
Coles sea salt, to taste
8 lamb chops
2 tbs extra virgin olive oil

Method

Peel and roughly chop the garlic and ginger. Place them into a mortar and pound until they form a paste.

Add the cumin and coriander seeds to the mortar and crush them together with the paste until fragrant.

Add the fresh thyme and coriander to the mortar, pounding gently to release their flavors. Sprinkle in sea salt and mix well.

Squeeze the lemon juice into the mixture and stir to combine. Add the Jalna yoghurt to the mortar and mix until the marinade is smooth and aromatic.

Rub the marinade generously over each lamb chop, ensuring they are well-coated. Take care not to double-dip the spoon into the marinade to avoid contamination.

Drizzle the lamb chops with olive oil and place them into a hot pan. Cook until nicely browned and cooked to your preferred doneness.

To serve, spread a dollop of yoghurt onto a plate as the base. Arrange the lamb chops on top and add a wedge of lemon on the side.

Enjoy this vibrant, herbaceous dish that brings out the natural flavors of lamb with a beautifully spiced yoghurt marinade.

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Turmeric & Wild Ginger Mussels with Thai Basil

Turmeric & Wild Ginger Mussels with Thai Basil

Recipe by Louis Tikaram

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

Ingredients

For the mussels
2 tbs vegetable oil
2 tbs Ayam fish sauce
1 cup vegetable stock
1/2 cup Ayam coconut cream
500 g mussels, cleaned
1 tbs thick tamarind water
1 bunch Thai sweet basil, torn

For the paste
5 long red chillies, deseeded and roughly chopped
4 garlic cloves
1 tbs coriander roots, chopped
10 g fresh red turmeric, peeled and roughly chopped (or 1 tsp dried turmeric)
10 g krachai (wild ginger)
1/2 tsp Coles sea salt

To serve
1 lime, cut into wedges
Coriander or Thai basil flowers

Method

Using a food processor, blitz the chillies, garlic, coriander roots, turmeric, and wild ginger into a smooth paste. Alternatively, this can be done with a mortar and pestle.

Heat the vegetable oil in a hot wok, then add the paste, scraping and stirring until it turns golden brown.

Deglaze the wok with fish sauce, vegetable stock, and half the coconut cream. Stir well to combine, then add the mussels, tossing to coat them in the sauce. Cover and steam for 2 minutes. Remove the lid and gently shake the wok to ensure the mussels cook evenly. Discard any mussels that remain closed.

Add the tamarind water, Thai sweet basil, and the remaining coconut cream. Gently stir all the ingredients together until well combined.

Serve the mussels with lime wedges and garnish with coriander or Thai basil flowers for a fragrant and fresh finish.

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Thai Shredded Chicken Lettuce Cups

Thai Shredded Chicken Lettuce Cups

Recipe by Brent Draper

For the lettuce cups
2 cups Coles shredded chicken breast
1 carrot, grated
1 Lebanese cucumber, julienned
1/4 cup Coles mint leaves
1/2 cup Coles coriander leaves
1 cup bean sprouts
Crushed peanuts, for garnish
1 Coles cos lettuce

For the Thai peanut sauce
1/3 cup peanut butter
Small knob of ginger, grated
2 tbs soy sauce
1 tbs honey
1 tsp rice wine vinegar
2 tbs hot water
1 lime, juiced
2 bird’s eye chillies, finely chopped
Sesame seeds, for garnish

Method

Break apart the cos lettuce, reserving the larger leaves to serve as cups, and slice any smaller leaves.

In a large bowl, combine the shredded chicken, grated carrot, julienned cucumber, mint leaves, coriander leaves, bean sprouts, and sliced lettuce. Mix well to combine.

To make the peanut sauce, blitz the peanut butter, grated ginger, soy sauce, honey, rice wine vinegar, hot water, bird’s eye chillies, and lime juice in a food processor until smooth. Adjust the consistency with more water if needed.

Pour the prepared peanut sauce over the chicken mixture and toss thoroughly to coat.

Spoon the chicken salad into the reserved cos lettuce cups. Garnish with crushed peanuts and sesame seeds.

Serve immediately with lime wedges for extra zing.

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Cucumber salad with Olive Oil & Orange Vinaigrette

Cucumber salad with Olive Oil & Orange Vinaigrette

Recipe by Louis Tikaram

Serves: 4
Prep Time: 15 minutes (plus 30 minutes resting time)

Ingredients

1 red onion, sliced into very thin rounds
1 orange
3 tbs red wine vinegar
2 Lebanese cucumbers
½ bunch dill, finely chopped
3 tbs Squeaky Gate extra virgin olive oil
1 tsp wholegrain mustard
120 g feta
Coles sea salt
Coles black pepper

Method

Place the onion rings in a bowl and gently separate them with your fingers. Add a pinch of sea salt.

Cut the skin off the orange and segment it, setting the segments aside. Add the red wine vinegar to the bowl with the onion, along with any remaining juice from the segmented orange. Mix to coat and set aside for 30 minutes, turning occasionally.

Slice the cucumbers into thin rounds. Place them in a colander, sprinkle with a generous pinch of sea salt, and stir to combine. Leave to drain in the sink for 30 minutes.

After 30 minutes, stir the chopped dill through the cucumber slices.

Lift the onion rings out of the vinegar mixture and arrange them on a large plate with the cucumber rounds.

Using the remaining onion and orange juices, add a drizzle of extra virgin olive oil and the mustard, then whisk to combine. Season to taste with sea salt and black pepper. Add more olive oil if needed.

Drizzle the dressing over the salad and crumble the feta on top before serving.

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Karaage Chicken & Kimchi Slaw Burgers

Karaage Chicken & Kimchi Slaw Burgers

Recipe by Brent Draper

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

Ingredients

For the chicken marinade
3 tbs rice wine vinegar
3 tbs soy sauce
2 tbs sesame oil
2 tsp grated ginger
2 garlic cloves, minced
500 g Coles chicken thigh fillets, cut into bite-sized pieces

For the slaw
1 cup kimchi
1 cucumber, julienned
1 carrot, julienned
1/4 cup coriander leaves, roughly chopped
2 spring onions, finely sliced

For the sauce
4 tbs kewpie mayonnaise
1 lime, cut into wedges

For frying and assembly
1 cup Coles plain flour
1/2 cup cornflour
Vegetable oil, for frying
4 bao buns or brioche buns

Method

Combine rice wine vinegar, soy sauce, sesame oil, ginger, and garlic in a bowl. Add the chicken, toss to coat, and marinate for at least 15 minutes.

Prepare the slaw by combining kimchi, cucumber, carrot, coriander, and spring onions in a bowl. Mix well and set aside.

In a large bowl, mix plain flour and cornflour. Remove chicken from the marinade, letting excess drip off, and coat in the flour mixture.

Heat vegetable oil in a deep pan or wok to 180°C. Fry the chicken in batches until golden and cooked through. Drain on paper towels.

Heat a dry pan over medium heat. Lightly toast the buns on both sides until warm and slightly crispy. Remove from heat.

To assemble, place the bottom halves of the buns on a plate. Spread a layer of kewpie mayonnaise, add fried chicken, and top with kimchi slaw.

Place the top halves of the buns, arrange on a serving board, and serve with lime wedges for squeezing over.

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Smashed Bombay Potato Chaat

Smashed Bombay Potato Chaat

Recipe by Anjali Pathak

Serves: 4
Prep Time: 5 minutes
Cook Time: 55 minutes

Ingredients

600g baby new potatoes, scrubbed
50ml oil
3 heaped tbsp Patak’s Tikka Masala Paste
150g thick Greek yoghurt
2 tbsp Patak’s Brinjal Pickle
1 tbsp fresh mint leaves, roughly chopped
2 tbsp fresh coriander leaves, roughly chopped
25g salted peanuts, roughly crushed

Speedy Pickled Onions
½ red onion, finely sliced
1 slice beetroot
100ml red wine vinegar
1 tsp salt
1 tsp sugar

Method

Preheat the oven to 200°C. Boil the potatoes in a large pan of salted water for 10 minutes.

In the meantime, mix the oil with Tikka Masala Paste in a roasting tin. Drain the potatoes and toss in the marinade. Using the back of a spoon, smash the potatoes until flat. Stir and transfer to the oven to roast for 45 minutes.

Make the Speedy Pickled Onions by mixing everything together. Set aside to pickle.

Place the yogurt in a large bowl and stir through Brinjal Pickle. Mix in the crispy Bombay Potatoes, fresh mint, and fresh coriander.

Sprinkle with peanuts and serve with some drained pickled onions.

Tip: use papadams instead of peanuts for extra crunch.

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Philly Cheese Steak Sub

Philly Cheese Steak Sub

Recipe by Brent Draper

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

Ingredients

2 Coles Bakery Super Sub Rolls
2 x 170 g quick-cook scotch fillets, thinly sliced
1 green capsicum, thinly sliced
1 red onion, thinly sliced
2 tbs butter
Mayonnaise
250 g provolone or fresh mozzarella cheese
Splash of Worcestershire sauce
Salt and pepper, to taste

Method

In a deep pan or wok, heat oil over high heat and cook the capsicum and red onion until softened. Remove from the pan and set aside.

Add the thinly sliced scotch fillet to the pan and cook until three-quarters done. Return the capsicum and onion to the pan, then add butter and a splash of Worcestershire sauce. Stir to combine.

Place 4–5 slices of cheese into the pan and cover with a lid to let the cheese melt.

Slice the Coles Super Sub Rolls open and spread mayonnaise generously on both sides.

Fill the rolls with the steak mixture, packing them as full as possible. Serve immediately.

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Indonesian Coconut Chicken Curry

Indonesian Coconut Chicken Curry

Recipe by Tasia Seger

Serves: 4-6
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

1 kg Coles chicken thigh cutlets (skin on)
4 makrut lime leaves
2 bay leaves
1 lemongrass stalk, bruised
4 cm galangal, bruised (or substitute with ginger)
1 lime
¼ tsp turmeric powder
500 ml chicken stock
500 ml coconut cream
200 g green beans
2 carrots, sliced
Vegetable oil
Sugar, salt, and white pepper, to taste
Fried shallots, for garnish
Jasmine rice, to serve

Spice Paste
4 shallots
3 garlic cloves
2 cm ginger
1 tsp ground coriander seeds
4 macadamia nuts, toasted

Method

Coat the chicken with lime juice and season with salt. Set aside.

Blend the spice paste ingredients in a food processor until smooth. Heat oil in a large pot and fry the spice paste until fragrant. Add the lemongrass, bay leaves, and makrut lime leaves, stirring for a few minutes.

Add the chicken to the pot and cook, turning regularly, until lightly browned. Add the carrots and enough chicken stock to cover the chicken. Cover and simmer until the chicken is cooked through and the carrots are tender.

Stir in the coconut cream and green beans. Simmer for an additional 10 minutes until the green beans are tender. Season with salt, sugar, and white pepper.

Serve over jasmine rice and garnish with crispy fried shallots.

Tips:

• For a vegetarian version, substitute chicken with tofu or potatoes.

• Cashews can be used in place of macadamia nuts.

• Add a little extra oil to the food processor for smoother blending.

• For a thicker curry, reduce the sauce further by simmering longer.

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Tandoori Lamb Skewers

Indonesian Coconut Chicken Curry

Recipe by Brent Draper

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

Ingredients

6–8 lamb loin chops, diced into large chunks (approximately 600g)
1 tablespoon Patak’s Tandoori Paste Marinade
4 tablespoons Jalna Organic Biodynamic Dairy Yoghurt
1 Lebanese cucumber, chopped into large chunks
1 bunch of coriander
1 bunch of mint
1 large chilli, sliced
1 red onion, sliced
Juice of 1 lime
Pre-soaked skewers

Method

Place the Patak’s Tandoori Paste Marinade, 1 tablespoon of yoghurt, and the diced lamb loin chop chunks into a bowl and marinate. Thread the marinated lamb onto the pre-soaked skewers and set aside.

Place the skewers onto a preheated BBQ and cook for 8–10 minutes until slightly charred.

Make the salad by combining the cucumber, coriander, mint, sliced chilli, red onion, and lime juice.

Serve the skewers on a plate with the salad on the side and a cheek of lime.

Tip: Pre-soak the skewers for approximately 2 hours prior to using to avoid charring on the BBQ.

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Chocolate Brownie Mochi

Chocolate Brownie Mochi

Recipe by Diana Chan

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

Ingredients

1 cup mochiko flour
½ cup Coles unsweetened cocoa powder
1 cup Coles granulated white sugar
1½ tsp baking powder
5 tbs Norco unsalted butter, melted
2 large eggs
350 ml Norco Our Finest full cream milk
1 tsp Coles vanilla extract
3 tbs Coles Finest dark chocolate, chopped

Method

Preheat the oven to 180°C. Line a 20 x 20 cm baking pan with baking paper.

In a medium bowl, whisk together the glutinous rice flour, cocoa powder, sugar, and baking powder until evenly mixed.

In a large bowl, whisk together the melted butter, eggs, milk, and vanilla extract until fully combined. Add in the dry ingredients and mix until evenly blended.

Pour the batter into the prepared baking pan. Sprinkle the surface with chopped dark chocolate.

Bake for 20 minutes, or until the mochi is set. Allow it to cool completely before slicing and serving.

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Zucchini Mapo Tofu

Zucchini Mapo Tofu

Recipe by Louis Tikaram

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

Ingredients

40g vegetable oil
40g minced garlic
40g minced ginger
55g Toban Djan (chilli bean sauce)
40g Ayam soy sauce
40g Ayam oyster sauce
1L Coles vegetable stock
20g corn starch
200g silken tofu
200g diced zucchini

Method

Add the vegetable oil to a medium saucepan.

In the pot, add the minced garlic and ginger, sautéing over low heat for 3 minutes until fragrant.

In a bowl, mix in the Toban Djan (chilli bean sauce) and cook until very aromatic.

Pour the vegetable stock into the pot and bring it to a boil. Add the soy sauce.

In a separate bowl, whisk the corn starch with a little water until smooth, then add it to the pot, stirring until the sauce thickens.

Gently fold in the silken tofu and diced zucchini, cooking until the zucchini is just tender, about 2 minutes.

Serve up with steamed rice as part of a shared meal or enjoy as a warming winter bowl by itself.

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Chicken Schnitzel with Creamy Leek Mushroom Sauce

Chicken Schnitzel with Creamy Leek Mushroom Sauce

Recipe by Brent Draper

Serves: 2
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

2 Coles chicken breasts
1 cup plain flour
2 cups panko breadcrumbs
5–6 brown mushrooms, sliced
1 leek (white part only), sliced
½ brown onion, finely diced
½ cup white wine
½ cup thickened cream
½ cup chicken stock
2 eggs, whisked
2 tbs chives, chopped
Vegetable oil, for frying
1 lemon, cut into wedges
Coles salt and pepper

Method

Slice each chicken breast horizontally, stopping halfway through. Open the chicken breast like a book and flatten it gently with a rolling pin. Prepare a breading station with separate bowls for flour, whisked eggs, and panko breadcrumbs. Coat the chicken in flour, then eggs, and finally breadcrumbs. Set aside on a plate. Heat 2 cm of vegetable oil in a frying pan to 170°C. Fry the chicken schnitzels until golden brown and cooked through. Drain on paper towels.

Meanwhile, heat a medium pan over medium heat. Add a drizzle of extra virgin olive oil, followed by the mushrooms, onion, and leek. Sauté for 5–7 minutes until softened. Deglaze the pan with white wine and reduce by a quarter. Stir in chicken stock and reduce by another quarter. Add thickened cream, season with salt and pepper, and let the sauce thicken.

Place the schnitzels on plates and spoon the creamy leek and mushroom sauce generously over the top. Garnish with chopped chives and serve with lemon wedges on the side.

Enjoy your crispy schnitzels with the rich and creamy sauce!

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Kitchen Garden Salad with Horseradish Dressing

Kitchen Garden Salad with Horseradish Dressing

Recipe by Michael Weldon and Macario Onwibiko

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

Ingredients

4 nectarines, sliced
4 plums sliced
2 spring onions, sliced and refreshed in ice water
4 baby carrots, sliced thinly
2 beetroots, shaved
6 cherry tomatoes
Assorted herbs and flowers

Dressing 
1cup Yoghurt
2tbs olive oil
1 lemon, juice
1/4cup water
1tbs horseradish, grated
1 garlic clove, grated
Coles sea salt

Method

In a large mixing bowl, gently toss together the salad ingredients to ensure they are evenly distributed.

In a separate bowl, whisk together the yoghurt, olive oil, lemon juice, water, horseradish, and garlic until well combined. Season with sea salt to taste, adjusting as needed.

Drizzle the dressing over the salad ingredients, tossing gently to coat evenly.

Transfer the salad to a serving bowl and garnish with extra fresh herbs and edible flowers for a vibrant, garden-fresh finish.

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Green Chicken Curry Kebabs with Roti

Green Chicken Curry Kebabs with Roti

Recipe by Michael Weldon

Serves: 2
Prep Time: 10 minutes (plus marinating time)
Cook Time: 25 minutes

Ingredients

Chicken Marinade
1 jar Ayam green curry paste
600g chicken thighs
½ cup Ayam coconut cream
1 tsp Ayam fish sauce

Coriander Sauce
1 bunch coriander
2 garlic cloves
Juice of 2 limes
3 Birdseye chillies
1 tsp brown sugar
Ayam Fish sauce, to taste
Squeaky Gate extra virgin olive oil
¼ cup cold water
2 tbsp Ayam coconut cream

Salad
1 baby gem lettuce, sliced thinly
1 shallot, sliced thinly
½ bunch coriander, leaves picked
Extra virgin olive oil
Coles Sea salt
Thinly sliced red chilli

To Serve
4 frozen roti wraps, cooked in a frypan until golden and crispy, and kept warm

Method

In a bowl, combine 2 tablespoons of the green curry paste with the chicken thighs. Marinate for up to 12 hours for maximum flavour infusion.

In a frypan, heat a drizzle of oil over medium heat and cook the marinated chicken until caramelised. Add in the coconut cream, fish sauce, and a splash of water. Cook gently until the chicken is tender.

In a blender, combine the sauce ingredients and blend using a stick blender until smooth and well combined.

In a bowl, dress the salad ingredients with olive oil and a pinch of salt, tossing gently to mix.

To assemble the wraps, layer the salad in each roti wrap, top with the tender chicken, and drizzle with a couple of spoonfuls of the extra coconut cream. Finish by drizzling the coriander sauce on top.

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Egg Lettuce Salad with Sourdough

Egg Lettuce Salad on Sourdough

Recipe by Michael Weldon

Serves: 2
Prep Time: 10 minutes
Cook Time: 7 1/2 minutes

Ingredients

3 large eggs
2–3 leaves of Coles green oak lettuce, roughly chopped
2 anchovy fillets, minced
1 1/2 tbs whole grain mustard
1/2 tbs fresh lemon juice
1/4 cup chopped fresh dill
1 small red onion, thinly sliced and soaked in 1 tbs red wine vinegar for 10 minutes
1/4 cup Squeaky Gate extra virgin olive oil
Salt and freshly ground black pepper, to taste
2 slices sourdough bread, toasted

Method

Place the eggs in a small saucepan and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 7 1/2 minutes. Drain and transfer the eggs to an ice bath to cool completely.

Peel the eggs and roughly chop them.

In a medium bowl, whisk together the anchovy, mustard, lemon juice, olive oil, dill, and a pinch of salt and pepper.

Add the chopped eggs and lettuce to the dressing and toss gently to combine.

Toast the sourdough bread.

Divide the egg salad evenly between the two slices of toasted sourdough bread. Top with the pickled red onion slices.

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