Stir Fried Vegetable Noodles

Recipe by Louis Tikaram

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

Ingredients

1 tbs oil
1 red chilli, deseeded and cut into diamonds
3 cups sliced cabbage
8 shiitake mushrooms, sliced
1 small carrot, peeled and sliced
1 pack cooked Shanghai noodles (400g)
2 tbs chilli crunch, such as LaoGanMa

Sauce Mixture
2 tbs Ayam soy sauce
2 tbs Ayam dark soy sauce
1.5 tbs Ayam vegetarian oyster sauce
½ cup vegetable stock
1 tsp pepper

Method

Heat your wok on high heat and add the oil.
Stir-fry the cabbage first, then add the red chilli, carrots, shiitake mushrooms, and finally the noodles. Toss and mix the noodles well with the vegetables.

Pour in the sauce mixture and continue to toss and stir over high heat for 4 minutes, until the liquid is absorbed into the noodles.

Serve immediately with a generous topping of chilli crunch. Enjoy!

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Crispy Spicy Salmon Onigiri

Crispy Spicy Salmon Onigiri

Recipe by Diana Chan

Serves: 4
Prep Time: 20 minutes (plus 15 minutes to cool and set)
Cook Time: 10 minutes

Ingredients

2 cups cooked sushi rice (rice, water, pinch of salt, and 1 tbsp mirin)
100g Huon Tasmanian Smoked Salmon Wood Roasted
½ cup kimchi, chopped
1 tbsp gochujang paste
1 cup shredded mozzarella cheese
Cooking oil, for deep frying

To serve
Kewpie mayonnaise
Coles Roasted seaweed
Furikake, to garnish

Method

Cook the sushi rice in a pot or rice cooker with enough water to cover, a pinch of salt, and a tbsp of mirin.

In a bowl, mix the chopped kimchi, gochujang paste, and shredded mozzarella. Break the Huon wood roasted salmon into smaller pieces and add it to the mixture.

Once the rice is cooked, place a large piece of plastic wrap on a surface. Scoop a large portion of rice onto the base, top with the kimchi mixture, then add another spoonful of rice. Wrap it into a ball using the plastic wrap, shaping it into a triangle.
Set the onigiri aside to cool and set for 10-15 minutes.

Heat enough oil to cover and deep fry the onigiri at 170°C. Gently place the onigiri into the oil and fry each side for 2-3 minutes or until golden brown. Remove and drain on a wire rack.

To assemble, place a piece of nori (10 x 5 cm) on a plate, add some mayonnaise, and place the onigiri on top. Close to secure and sprinkle over furikake.

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Prawn & Zucchini Linguine

Prawn & Zucchini Linguine

Recipe by Michael Weldon

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

Ingredients

1 pack San Remo Linguini
½ cup olive oil
1 onion, thinly sliced
2 garlic cloves, sliced
½ tsp chilli flakes
1 zucchini, thinly sliced into rounds
½ cup white wine
10 prawn tails, cut into bite-sized pieces
1 lemon, juice and zest
2 tbs butter
½ bunch chives, finely chopped
½ bunch dill, finely chopped
Coles sea salt
Coles black pepper

Method

Cook the linguini in a large saucepan of boiling salted water according to the packet instructions.

In a large frying pan, heat olive oil over medium heat and cook the onion until soft. Add the garlic and chilli flakes, cooking until fragrant. Stir in the zucchini and cook until softened.

Pour in the white wine and reduce until it forms a syrupy consistency. Add the prawn pieces and cook until they turn pink and are just cooked through.

Transfer the cooked pasta directly into the frying pan with the sauce. Toss to combine. Add the lemon juice, lemon zest, butter, and fresh herbs. Continue tossing until the sauce coats the pasta evenly. Taste and adjust the seasoning with sea salt and black pepper as needed.

Serve in bowls, garnished with extra herbs and lemon zest.

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Spiced Rosti with Raita

Spiced Rosti with Raita

Recipe by Brent Draper

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

Ingredients

500 g Carisma potatoes, grated
½ tsp salt
60 g ghee
1 ½ tsp Indian curry powder
½ tsp chilli powder
1 ½ cups Jalna Farm to Pot Greek Yoghurt
½ cup diced Lebanese cucumber
½ cup coriander, chopped
Salt and pepper

Method

In a large bowl, squeeze the grated potatoes firmly to remove all excess moisture. Discard the liquid.

Add salt, a drizzle of ghee, Indian curry powder, and chilli powder to the grated potatoes. Mix well until evenly coated.

Heat a medium frying pan over medium heat and add a portion of the remaining ghee. Take small handfuls of the potato mixture, shape them lightly, and place them into the pan. Cook until golden on one side, then flip and cook until golden on the other. Repeat until all the potato mixture is used, adding more ghee as needed.

To make the raita, combine Jalna Farm to Pot Greek Yoghurt, diced cucumber, chopped coriander, and a pinch of salt and pepper in a bowl. Mix well to combine.

Arrange the rostis on a serving plate and serve with the raita in a ramekin on the side.

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Tuna & Caper Panzanella Salad

Tuna & Caper Panzanella Salad

Recipe by Michael Weldon

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

Ingredients

1 loaf Coles Finest By Laurent White Sourdough Vienna, cut into 3 cm cubes
Olive oil
1 large tin tuna in oil
1 cucumber, seeds removed and sliced
1 bunch radishes, thinly sliced
½ head fennel, shaved thinly
¼ cup baby capers
1 bunch dill, finely chopped
1 bunch chives, finely chopped
Juice of 2 lemons
Coles sea salt
Coles black pepper

Method

Heat a large frying pan over medium heat and add a generous drizzle of olive oil. Fry the sourdough cubes until golden and crispy on all sides, working in batches if necessary. Add more olive oil as needed. Set the croutons aside.

In a large bowl, mix the lemon juice, dill, chives, a pinch of sea salt, and a sprinkle of black pepper. Add the cucumber, radishes, fennel, capers, and tuna. Gently toss, keeping the tuna in large chunks.

Add the crispy sourdough cubes to the bowl, drizzle with extra olive oil, and season with a final pinch of sea salt and black pepper. Toss gently to combine, ensuring the bread soaks up the dressing.

Serve in a large sharing bowl or divide into individual bowls for a fresh and flavourful meal.

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Grilled Corn and Quinoa Succotash

Grilled Corn and Quinoa Succotash

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

4 corn cobs
Squeaky Gate extra virgin olive oil
Coles sea salt
2 tbsp Norco unsalted butter, plus extra for finishing
1 red onion, diced
2 garlic cloves, sliced
1 red capsicum, diced
1 green capsicum, diced
1 jalapeño, diced
1 pack Coles Tri Colour Quinoa
½ cup Coles Real Vegetable stock
1 bunch tarragon, chopped
¼ cup Coles sunflower seeds,
toasted
Juice of ½ lemon
Coles sea salt
Coles black pepper

Method

Grill the corn on a BBQ or griddle until charred on all sides. Carefully cut the kernels off the cobs.

In a saucepan, melt the butter and add a drizzle of Squeaky Gate extra virgin olive oil over medium-high heat. Sauté the onion, then add the garlic with a pinch of salt and cook until softened.

Add the corn, red and green capsicum, and jalapeño, and cook until softened. Stir in the quinoa, another tablespoon of butter, and the stock. Toss everything together until the corn and quinoa are fully cooked.

Finish with a squeeze of lemon, a dollop of Norco butter, and garnish with tarragon and toasted sunflower seeds.

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Grilled Yoghurt Marinated Lamb Leg

Recipe by Diana Chan

Serves: 8
Prep Time: 20 minutes (plus overnight marination)
Cook Time: 40 minutes

Ingredients

Lamb and Marinade
2 kg Coles butterflied leg of lamb
1 cup Jalna Farm to Pot Greek Yoghurt
5 garlic cloves, minced
¼ cup Squeaky Gate extra virgin olive oil
2 tbs fresh lemon juice
4 lemons, halved
Coles Sea salt and pepper, to season

Spice Blend
1 tsp Coles ground cumin
1 tsp Coles ground coriander
1 tsp Coles caraway seeds
1 tsp red pepper flakes

Yoghurt Sauce
1 cup Jalna Farm to Pot Greek Yoghurt
1 tsp spice blend

Method

To marinate the lamb, whisk 1 cup yoghurt with 1 tsp spice blend, 4 minced garlic cloves, 1 tsp salt, 1 tsp pepper, olive oil, and lemon juice in a large bowl. Add the lamb and turn to coat. Cover and refrigerate overnight, turning occasionally.

To prepare the yoghurt sauce, combine 1 cup yoghurt with 1 tsp spice blend. Mix well and set aside.

Preheat the grill to medium-high heat. Season the marinated lamb with salt and pepper. Grill for 10–15 minutes per side for medium-rare or until cooked to your preference. Let the lamb rest for 10 minutes before slicing.

Place the halved lemons cut side down on the grill and cook until charred, about 5 minutes.

Thinly slice the lamb against the grain and arrange on a platter. Garnish with grilled lemons and parsley, and serve with the reserved yoghurt sauce.

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Spicy Baked Salmon & Lime

Spicy Baked Salmon & Lime

Recipe by Michael Weldon

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

Ingredients

2 x Huon Premium Tasmanian Salmon Steak Skin On
3 cloves garlic, minced
1 ½ tbs Toban Djan (chilli bean sauce)
2 limes, zest and juice
1 ½ tbs honey
1 tbs soy sauce
¼ cup coriander, chopped (stalks and leaves)
Extra coriander and chopped chilli, for garnish

Method

Preheat the oven to 180°C.

In a small bowl, mix the garlic, chilli bean sauce, lime zest and juice, honey, and soy sauce.

Lay out two large sheets of aluminium foil, then place a sheet of baking paper of the same size on top. Ensure the sheets are large enough to wrap and seal the salmon.

Place the salmon on the baking paper. Spoon the chilli-lime mixture over the salmon, ensuring it is evenly coated. Sprinkle the chopped coriander on top. Wrap the foil securely around the salmon, sealing it completely.

Bake in the oven for 15 minutes, or until the salmon is just cooked through.

Garnish with chopped chilli, fresh coriander, and lime wedges before serving.

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Chicken and Prawn Crispy Wontons

Chicken and Prawn Crispy Wontons

Recipe by Louis Tikaram

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

Ingredients

250 g Coles chicken mince
150 g banana prawns, chopped into small pieces
1 green onion, cut into rings
½ tsp corn starch
¼ tsp salt
1 tsp Ayam fish sauce
½ tsp Ayam sesame oil
½ tsp ground white pepper
12 wonton wrappers
Oil, for deep frying

Dipping Sauce
Ayam Soy sauce
Julienned ginger

Method

In a bowl, mix the chicken mince, chopped prawns, green onion, and corn starch until well combined. Add the salt, fish sauce, sesame oil, and white pepper, stirring to mix well. Set aside.

To wrap the wontons, place a wonton wrapper on your palm. Add ½ tablespoon of filling to the centre of the wrapper. Dip your index finger into water and trace it along the edges of the wrapper. Fold and pinch the edges tightly to seal, ensuring no openings. Squeeze with your thumb and index finger to create a bulb at the bottom. Repeat until all wontons are wrapped.

Heat cooking oil in a wok or frying pan to 180°C. Deep-fry the wontons until golden brown.

Serve hot with soy sauce and julienned ginger.

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Lamb Koftas with Mint Chilli Relish

Lamb Koftas with Mint Chilli Relish

Recipe by Brent Draper

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

Ingredients

500 g Coles lamb mince
1 ½ tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp sumac
½ cup mint leaves
2–3 green chillies, deseeded
1 tsp sugar
¼ cup coriander or parsley leaves
Small knob of ginger
1 tbs lemon juice
Small tub Jalna Lactose Free Natural Yoghurt

Method

In a large bowl, combine lamb mince with turmeric, cumin, coriander powder, and salt and pepper. Shape the mixture into long sausage shapes around skewers.

Heat extra virgin olive oil in a medium pan, then add the koftas. Cook for 8–10 minutes, turning occasionally.

Meanwhile, blitz the mint leaves, green chillies, sugar, ginger, coriander or parsley, and lemon juice to make the relish.

To serve, spread yoghurt onto a serving plate. Sprinkle over sumac, place the koftas on top, and drizzle with the mint relish.

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Milk Braised Pork

Milk Braised Pork

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 2.5 minutes

Ingredients

Method

1 boneless pork shoulder, cut into large chunks
1 head of garlic, halved
4 dried whole red chillies
1 tbs Coles fennel seeds
3 punnets sage
1 lemon, sliced into rounds
4 cups Norco Full Cream Milk
Coles sea salt
Squeaky Gate olive oil
2 bunches baby broccoli
½ bunch parsley, chopped
½ bunch chives, chopped

Method

In a large oven-safe saucepan, heat olive oil and brown the pork with a pinch of sea salt. Add the garlic and cook until golden. Stir in the chillies, fennel seeds, sage, and lemon slices, frying for 1 minute. Pour in the milk and bring to a boil. Cover and place in a 150°C oven, cooking for 2 hours or until the pork is tender.

In a hot frying pan, sauté the baby broccoli until just softened. Season with sea salt and a squeeze of lemon juice.

Garnish the pork with chopped parsley and chives.

Serve the pork with the broccoli on the side.

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Mexican Fish Bowl

Mexican Fish Bowl

Recipe by Brent Draper

Serves: 3
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

Method

3 skinless white fish fillets (snapper or barramundi)
1 tsp paprika
1 tsp cumin
½ tsp coriander
Coles sea salt and pepper
1 Lebanese cucumber, chopped into large chunks
1 cup cherry tomatoes, halved
1 avocado, thinly sliced
½ red onion, thinly sliced
Fresh coriander, for garnish
½ cup sour cream
1 chipotle pepper, finely chopped
1 cup corn chips
2 limes
1 cup cooked white rice
2 cups thinly sliced green cabbage
Squeaky Gate extra virgin olive oil

Method

Cut the white fish into large pieces and marinate with paprika, cumin, coriander, salt, pepper, and a drizzle of extra virgin olive oil.

Heat a medium pan and cook the fish until fully cooked through.

In a small bowl, mix the sour cream with the chopped chipotle pepper and a squeeze of lime juice. Stir well to combine.

To assemble the bowl, start with a layer of rice, followed by the cooked fish. Add Lebanese cucumber, cherry tomatoes, avocado, red onion, corn chips, and cabbage. Drizzle the chipotle sour cream on top and garnish with fresh coriander and lime wedges.

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Penne with Chilli, Tomato & Butter Sauce

Recipe by Michael Weldon

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

Ingredients

1 pack San Remo Penne
3 tbs butter
1 onion, finely diced
2 garlic cloves, sliced
1 tsp dried chilli flakes
2 tbs tomato paste
1 tin crushed tomatoes
½ tsp dried oregano
¼ cup cream
¼ bunch basil, plus extra for garnish
Coles sea salt
Coles black pepper
Parmesan cheese

Method

Bring a large pot of salted water to a boil and cook the pasta according to the packet instructions.

In a large frying pan, heat 2 tbs of butter with a splash of olive oil. Add the onion and cook until very soft. Stir in the garlic and fry until fragrant. Add the chilli flakes and tomato paste, cooking briefly to enhance the flavours. Stir in the crushed tomatoes and dried oregano, cooking over medium heat until the sauce thickens. Add the cream and basil, then season with salt and pepper to taste.

Transfer the cooked pasta directly into the frying pan with the sauce. Toss to combine, adding a splash of pasta water if needed. Stir in the remaining butter and toss until the pasta is well coated.

Serve topped with extra basil and parmesan cheese.

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Southern Indian Barramundi Korma Curry

Southern Indian Barramundi Korma Curry

Recipe by Louis Tikaram

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

Ingredients

3 tbs vegetable oil
½ red onion, thinly sliced
3 tbs Patak's Korma Curry Paste
1 tbs tomato paste
⅔ cup canned tomatoes
⅔ cup water
400 ml coconut milk
1 ¼ tsp Coles sea salt
1 tomato, cut into chunks
600 g barramundi, cut into large dice
¼ cup coriander leaves

Method

In a large pot over medium heat, heat the vegetable oil and cook the red onion for 3 minutes or until translucent.

Add Patak's Korma Curry Paste and cook for 1 minute to release its aroma. Increase the heat to medium-high, then stir in the tomato paste and canned tomatoes. Cook for 2 minutes.

Add water, coconut milk, and salt, stirring to combine. Bring to a simmer, then reduce the heat to low so the sauce bubbles gently. Add the fresh tomato and simmer for another 3 minutes, stirring occasionally. The sauce should thicken but will loosen again when the fish is added.

Add the barramundi to the pot, stir gently, and cook for 3–4 minutes or until the fish flakes easily.

Remove from heat and transfer to a serving bowl. Garnish with fresh coriander leaves.

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Huli Huli Chicken

Huli Huli Chicken

Recipe by Brent Draper

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

Ingredients

500 g Coles Free Range Chicken Thighs
¼ cup soy sauce
½ cup pineapple juice
1 tbs ketchup
1 tbs brown sugar
1 tbs red wine vinegar
½ tbs chilli flakes
Small knob ginger, grated
2 garlic cloves, grated
Canned pineapple slices
Fresh coriander
1 jalapeno, roughly chopped
Peanuts, roughly chopped
Lime, for squeezing

Method

In a large bowl, combine soy sauce, pineapple juice, ketchup, brown sugar, vinegar, chilli flakes, grated ginger, and grated garlic. Add Free Range Chicken Thighs and marinate for 30 minutes.

Preheat a BBQ to medium-high heat. Grill the chicken thighs, turning occasionally and basting with the marinade, for 10–12 minutes or until charred and cooked through.

Grill the pineapple slices until slightly softened and charred.

To serve, place the chicken on a serving plate and top with charred pineapple slices, fresh coriander, jalapenos, and peanuts. Finish with a squeeze of lime.

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Crisp Iceberg Lettuce Salad With Hot English Mustard

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes

Ingredients

1 iceberg lettuce, shaved
1 bunch of radishes, shaved
2 shallots, shaved
½ head of fennel, shaved
1 bunch of dill, picked
1 bunch of chives, sliced thinly
¼ cup pumpkin seeds, roasted

Hot English Mustard Dressing

1 tbsp Coles hot English mustard
Juice of 1 lemon
1 tbsp honey
¼ cup Squeaky Gate extra virgin olive oil

Method

This salad is best made as close to serving time as possible. Keep all the salad ingredients chilled and slice them as last minute as you can; it makes a huge difference.

In a bowl, combine the lemon juice, extra virgin olive oil, hot English mustard, and honey using a whisk. Then add the dill to the mixture.

Using a mandolin, thinly slice the radishes, fennel, and shallots, and toss them together. Thinly slice the iceberg lettuce. Add all the salad ingredients to the dressing and mix until everything is coated.

Garnish with toasted pumpkin seeds and chives. Serve straight away. This salad pairs well with steaks, roasts, and even fish.

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Broccoli & Prawn Pepper Noodles

Broccoli & Prawn Pepper Noodles

Recipe by Brent Draper

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

Ingredients

1 broccoli, florets cut
1 packet Coles prawns
1 packet fresh udon noodles
2 garlic cloves, finely sliced
1 knob ginger, finely sliced
3 tbs Ayam dark soy sauce
2 tbs Ayam oyster sauce
1 ½ tsp brown sugar
1 tbs rice wine vinegar
Black pepper
Sichuan pepper

Method

Heat a wok over high heat and add oil. Cook the prawns until done, then set them aside.

Add ginger and garlic to the wok, followed by the broccoli, dark soy sauce, oyster sauce, rice wine vinegar, and brown sugar. Cook through, stirring well.

Add the udon noodles to the wok and cook until they separate.

Return the cooked prawns to the wok, season with black pepper and Sichuan pepper, and cook for 2-3 minutes, tossing to combine.

Serve in a large bowl and enjoy.

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BBQ Lamb Loin Chops with Anchovy & Rocket Sauce

BBQ Lamb Loin Chops with Anchovy & Rocket Sauce

Recipe by Michael Weldon

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

Ingredients

9 Coles lamb loin chops
Coles sea salt

Anchovy and Rocket Sauce

10 anchovy fillets, with oil
2 garlic cloves
2 tbsp capers, plus juice
1 cup baby rocket leaves
½ bunch parsley
Juice of 1 lemon
Coles sea salt
Coles black pepper
¼ cup Squeaky Gate extra virgin olive oil

Method

Heat a BBQ or griddle pan until smoking hot. Season the lamb loin chops generously with salt. Place them on the grill, fat side down first, to render some of the fat. Cook on both sides until nicely charred and just cooked through. Allow the chops to rest for at least 5 minutes.

In a jug, combine all the sauce ingredients and blend with a stick blender until smooth. Taste and adjust the seasoning as desired.

Serve the lamb chops with the anchovy and rocket sauce in a dipping bowl on the side.

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Homemade Fresh Cheese

Homemade Fresh Cheese

Recipe by Michael Weldon

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

Ingredients

3 cups Norco Full Cream Milk
1 cup Norco cream
2 tbs vinegar 
Pinch of salt

Method

In a large saucepan, combine the cream, milk, and salt. Place over medium-low heat, stirring gently, until the mixture reaches 93°C. Be careful not to let the milk come to a rapid boil.

Once the liquid reaches 93°C, add the vinegar and stir once. Turn off the heat and let the mixture sit undisturbed for 15 minutes.

Line a sieve with cheesecloth. After 15 minutes, use a slotted spoon to scoop out the cheese curds and transfer them into the lined sieve. Continue until all the curds have been collected.

Your cheese is now ready to use in the same way as ricotta. It will keep in the fridge for a few days, but it’s also delicious eaten straight away.

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Crumbed Lamb Cutlets, Turmeric Yoghurt & Hot Honey

Crumbed Lamb Cutlets, Turmeric Yoghurt & Hot Honey

Recipe by Brent Draper

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

Ingredients

8 lamb cutlets frenched
1 cup plain flour
3 cups panko bread crumbs
2 eggs
1 small tub greek yoghurt
2 knobs fresh turmeric
1 lime
¼ cup honey
1 birdseye chill
1 bunch curry leaves
Vegetable oil for frying
Coles sea salt & pepper

Method

Start by setting up a breading station with three bowls: one for flour, one for whisked eggs, and one for panko breadcrumbs. Using one hand for wet ingredients and the other for dry, coat the lamb cutlets by dipping them first into the flour, then into the egg, and finally into the breadcrumbs. Set the breaded cutlets aside on a plate.

Fill a small pot halfway with vegetable oil and heat it to 180°C. Once the oil reaches temperature, fry the curry leaves for 10 seconds, then transfer them to a paper towel to drain.

To make the turmeric yoghurt, grate fresh turmeric into the Greek yoghurt. Mix in half of the fried curry leaves, finely diced spring onions, and season with salt and pepper.

For the hot honey, warm honey in a small pan over low heat. Add finely diced birdseye chillies, and once the honey becomes runny, remove it from the heat and set aside.

Fry the lamb cutlets in the hot oil for 4–5 minutes, or until golden brown. Transfer them to a paper towel to drain excess oil.

To serve, arrange the lamb cutlets on a serving plate. Pour the turmeric yoghurt into a small bowl, sprinkle with the remaining curry leaves, and drizzle the hot honey over the cutlets. Enjoy!

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