Crispy Skin Salmon with Fish Sauce Caramel

Crispy Skin Salmon with Fish Sauce Caramel

Recipe by Diana Chan

Serves – 1
Prep Time – 15 mins
Cook Time – 15 mins

Ingredients

Huon Premium Tasmanian Salmon Steak Skin On
Extra virgin olive oil, for pan frying

Salad
Green beans, blanched and refreshed in cold water
Cucumbers, julienned
Mixed Asian herbs (coriander, mint, Thai basil)
Lime leaves
Shallots
Coles sea salt

Salad Dressing
Garlic
Lime juice
¼ cup fish sauce or oyster sauce
2 tbsp sugar

Fish Sauce Caramel
¼ cup fish sauce or oyster sauce
3 tbsp sugar

To serve
½ bunch mint
½ bunch coriander
1 head cos lettuce

Method

Drizzle extra virgin olive oil over the Huon Premium Tasmanian Salmon Steak and season with salt. Place the steak, skin side down, in a pan over medium-high heat. Press down on the fillet for about 30 seconds to ensure the skin crisps.

Meanwhile, prepare the dressing by combining lime juice, sugar, and fish sauce in a mixing bowl. Whisk until well blended, then add minced garlic and bird's eye chilli. Mix thoroughly and set aside.

For the salad, in a separate bowl, combine mixed Asian herbs, lime leaves, cucumber, and green beans. Add finely sliced shallots and chilli, then toss with the dressing until evenly coated.

Once the salmon is cooked and the skin is crisp, remove it from the pan and set it aside.

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Miso Chicken Sushi Bowl

Miso Chicken Sushi Bowl

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 30 mins

Ingredients

Miso Marinade
3 tablespoons miso paste
2 tablespoons Coles rice wine vinegar
2 tablespoons extra virgin olive oil
2 teaspoons sugar
2 teaspoons Ayam soy sauce
1 thumb-sized piece of ginger, grated

For the Bowl
4 Coles chicken thigh fillets
Olive oil for cooking
1 cup steamed rice
1 cucumber, sliced
2 radishes, thinly sliced
2 sheets Coles Sushi Nori roasted seaweed
2 tablespoons toasted sesame seeds
1 spring onion, thinly sliced

Method

In a bowl, whisk together the miso marinade ingredients until well combined. In a separate bowl, pour half of the marinade over the chicken thighs. Marinate for at least 30 minutes.

Heat a griddle pan or barbecue. Cook the chicken thighs until charred, caramelised, and cooked through. Allow to rest and slice thinly.

In a bowl, place a mound of steamed rice. Top with cucumber, radish, and a spoonful of the remaining marinade. Add the chicken and finish with toasted sesame seeds, nori, and spring onion.

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Crumbed Lamb Cutlets w Spiced Mint Yoghurt

Crumbed Lamb Cutlets w Spiced Mint Yoghurt

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 20 mins

Ingredients

9 Coles lamb cutlets, pounded flat with a meat mallet
1/2 cup Coles plain flour
1 tsp gara masala
4 eggs
1 sprig of curry leaves, picked and chopped
Coles sea salt
Squeaky Gate extra virgin olive oil

Spiced Mint Yoghurt

1 cup Jalna Greek yoghurt
½ bunch mint leaves, finely chopped
1 green chilli, chopped
Juice of 2 limes
Coles sea salt

Method

Pound the Coles lamb cutlets with a meat mallet and set aside.

Prepare three separate bowls: In the first bowl, mix the flour and garam masala with a pinch of salt. In the second bowl, whisk the eggs until combined. In the third bowl, mix the panko crumbs, chopped curry leaves, and a pinch of salt.

Dust the cutlets in the flour mixture, then coat them in the egg, and finally crumb them in the panko mixture.

In a frying pan, add about 1 cm of oil over medium-high heat. Cook the cutlets until golden brown on both sides and still pink in the centre. Once cooked, rest them on a plate and season with sea salt.

In a bowl, combine the ingredients for the spiced mint yoghurt and whisk until smooth. Taste and adjust the seasoning to your liking.

Serve the cutlets with the spiced mint yoghurt on the side for dipping.

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Curry Leaf Prawns

Curry Leaf Prawns

Recipe by Louis Tikaram

Serves – 2
Prep Time – 10 mins
Cook Time – 10 mins

Ingredients

500g Coles king prawns, shell-on & head-on
½ teaspoon salt
4 tablespoons Squeaky Gate extra virgin olive oil
2 sprigs curry leaves (use only the leaves)
5 bird's eye chilies, chopped
5 eschalots, finely chopped
1 clove garlic, finely chopped
1 teaspoon Coles turmeric powder
1 teaspoon Ayam fish sauce
1 tablespoon tamarind concentrate
½ teaspoon caster sugar

Method

Heat 3 tablespoons of oil in a wok and fry the curry leaves. Then add the prawns for 1 minute or until they turn slightly crispy and their color changes. Remove the prawns and curry leaves, season with salt, and set aside.

Heat the remaining 1 tablespoon of cooking oil in the wok. Add the bird's eye chilies, shallots, and garlic, and stir-fry for 1 minute or until fragrant.

Add the prawns and curry leaves back into the wok along with the turmeric powder, tamarind concentrate, sugar, and fish sauce. Stir-fry continuously for 3 minutes or until all the ingredients are well combined.

Dish out and serve immediately with steamed rice.

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Chicken Cutlet with Golden Tomatoes, Fennel & Coriander Sauce

Chicken Cutlet with Golden Tomatoes, Fennel & Coriander Sauce

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 20 mins

Ingredients

2 Coles chicken breasts, butterflied and pounded thinly
3 eggs
1 cup plain flour
1 teaspoon sea salt
1 teaspoon black pepper
Olive oil

Sauce
1 onion, diced
½ head of fennel, diced
2 garlic cloves, sliced
1 teaspoon Coles fennel seeds
½ teaspoon Coles chilli flakes
½ cup white wine
1 punnet Perino golden cherry tomatoes
½ bunch coriander, leaves picked
Coles sea salt, to taste
Squeaky Gate extra virgin olive oil

Method

Heat a frypan with olive oil over medium-high heat.

Prepare the chicken by butterflying it and pounding it with a meat mallet until you achieve a thin and even cutlet. Be sure to do this on a separate board that is only used for chicken.

Add the eggs to one bowl and the flour, salt, and pepper to another. Coat the chicken breast in egg, then in flour. Add to the frypan and cook until golden on both sides and fully cooked in the center.

In another frypan, add a good drizzle of olive oil, then the onion and fennel. Cook until both soften. Add in the garlic, fennel seeds, and chilli flakes, frying until fragrant. Add the tomatoes and cook until they pop and become saucy. Pour in the white wine and reduce to a syrupy texture. Taste for seasoning and adjust to your preference, pressing the tomatoes down with the back of your spoon to break them down. Remove from heat and stir in the coriander.

Serve the chicken cutlets topped with the sauce, an extra drizzle of olive oil, and garnish with coriander leaves.

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Grandpas Steak & Green Bean Stir Fry

Grandpas Steak & Green Bean Stir Fry

Recipe by Louis Tikaram

Serves – 4
Prep Time – 10 mins (plus marinating time)
Cook Time – 10 mins

Ingredients

1 x 500 g Coles Graze scotch fillet steak
500 g green beans, cut into 2 cm pieces
4 cloves garlic, crushed

Beef Marinade
1½ tbsp Ayam light soy sauce
1 tbsp Ayam oyster sauce
2 tbsp corn starch
1 tbsp extra virgin olive oil

Stir Fry Sauce
1 tsp black pepper
1 tbsp Ayam light soy sauce
1 tbsp sugar

Method

Start by cutting the steak into even bite-sized pieces. In a small bowl, mix together the marinade ingredients: Ayam light soy sauce, Ayam oyster sauce, corn starch, and extra virgin olive oil. Add the beef to the marinade and let it sit for at least 10 minutes or up to a few hours for more flavour.

While the beef is marinating, prepare the stir fry sauce by combining the remaining soy sauce, black pepper, and sugar in a separate bowl.

Heat a wok or frypan over medium-high heat and add a drizzle of extra virgin olive oil. Once hot, add the marinated steak cubes and let them sit for 30 seconds before tossing, allowing for a nice sear and colour. Cook for 2-3 minutes, or until browned on all sides, then add the crushed garlic and cook for an additional 30 seconds, or until golden brown.

Add the green beans to the wok and toss for 2 minutes, ensuring they maintain a nice crunch. Finally, add the cooked steak and stir fry sauce to the wok. Turn the heat to high for a few final tosses before serving.

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Spicy Prawn Rolls

Spicy Prawn Rolls

Recipe by Brent Draper

Serves – 2
Prep Time – 10 mins
Cook Time – 10 mins

Ingredients

400g Coles raw prawns peeled
4 Coles brioche classic rolls
90g Norco unsalted butter
1 lemon
3 cloves garlic, minced
1 small bunch parsley, chopped
½ long red chilli, sliced
½ teaspoon Coles cumin
½ teaspoon Coles turmeric powder
Salt and pepper, to taste

Method

In a saucepan on high heat, add the butter, and allow it to melt. Then, add the garlic, chilli, cumin, turmeric, and some pepper, cooking for about 30–40 seconds.

Add in the prawns and cook until they are just cooked through. Squeeze in the juice of 1 lemon, add the parsley, and season with salt to taste.

Prepare the brioche classic rolls by slicing them through the middle; you can cut a V-shaped chunk out to allow for more filling.

Roughly chop some parsley and add it to the pan with the prawns. Load up the rolls with the juicy, buttery prawn mixture and consume immediately! Garnish with extra parsley, lemon zest, and season with salt and pepper.

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Spicy Pork & Oat Meatballs

Spicy Pork & Oat Meatballs

Recipe by Michael Weldon

Serves – 2
Prep Time – 10 mins
Cook Time – 1 hour

Ingredients

1 cup Red Tractor Organic Rolled Oats
1 cup Coles chicken stock
1 onion, diced and caramelised
1 garlic clove, grated
1 red chilli, diced
1 green chilli, diced
1 tsp fennel seeds
¼ bunch of parsley, chopped
1 tbsp Squeaky Gate extra virgin olive oil

To Serve
Parmesan cheese, grated
Additional fresh chillies, sliced
Extra parsley, chopped

Method

Warm the chicken stock over medium heat and add the Red Tractor Organic Rolled Oats, then remove from heat and set aside.

In a mixing bowl, combine the pork mince, caramelised onion, diced chillies, chopped parsley, toasted fennel seeds, and the soaked oats. Season with salt and pepper and mix well.

Heat a pan over medium-high heat, wet your fingers, and begin to roll out the meatballs. Add the meatballs to the hot pan and cook for a few minutes on all sides until they are golden brown and cooked through.
Once cooked, transfer the meatballs to a plate and garnish with sliced fresh chillies, chopped parsley, and a generous sprinkle of grated Parmesan cheese on top for an added touch of flavour.

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Creamy Lemon Risoni

Creamy Lemon Risoni

Recipe by Diana Chan

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

Ingredients

2 tbs Norco salted butter
2 tbs extra virgin olive oil
250g San Remo risoni pasta
2 garlic cloves, minced
2½ cups Coles vegetable stock
½ cup pouring cream
½ cup grated Coles Parmesan
2 tbs fresh parsley, chopped
2 tbs Coles toasted pine nuts
Juice and zest of 1 lemon
Coles sea salt and black pepper, to taste

Method

Melt the butter in a large pan over medium heat. Add the extra virgin olive oil and garlic. Sauté for 30 seconds, then add the risoni and vegetable stock.

Bring to the boil, then reduce to a gentle simmer, stirring often. Cover and cook for about 10 minutes, or until most of the liquid is absorbed and the pasta is cooked to your liking.

Stir in the cream, grated Parmesan, and parsley. Add the lemon juice and zest, and season with salt and pepper to taste.

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Pea & Bean Salad with Passionfruit Vinaigarette

Pea & Bean Salad with Passionfruit Vinaigarette

Recipe by Michael Weldon

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

Ingredients

150g snow peas, trimmed
150g green beans, tails removed
150g Coles canned butter beans, drained
2 bunches asparagus, trimmed
1 cup frozen peas
2 tablespoons Coles roasted blanched hazelnuts
¼ cup Coles goat cheese, crumbled

Dressing
4 passion fruits
1 shallot, diced finely
1 tablespoon Coles dijon mustard
1 tablespoon Coles white wine vinegar
¼ cup Squeaky Gate olive oil
Coles sea salt, to season

Method

Start by making the dressing: combine the passionfruit, olive oil, white wine vinegar, shallots, and dijon mustard with a whisk. Season to taste.

Blanch the asparagus in boiling water, then add it to the dressing bowl. Repeat the process with the snow peas, green beans, and frozen peas.

Add the butter beans to the dressing bowl and combine, ensuring all the beans are coated with the dressing.

Serve the salad on a plate and top with crumbled goat cheese.

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Chicken & Green Onion Stir Fried Noodles

Chicken & Green Onion Stir Fried Noodles

Recipe by Louis Tikaram

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

Ingredients

2 tbs extra virgin olive oil
1 pack (200 g) thin egg noodles or Shanghai noodles
1 cup bean sprouts
4 thick green onions, cut into 3 cm lengths
1 tbs Ayam Organic Soy Sauce

To marinate the chicken
2–3 chicken thighs, cut into cubes
2 tbs Ayam Fish Sauce
2 tbs Ayam Oyster Sauce
1 pinch Coles black pepper

Method

Marinate the chicken with fish sauce, oyster sauce, and black pepper. This can be done a few hours in advance for more flavour, or just a few minutes if you're short on time.

Cook the noodles in a pot of boiling water until just cooked, then rinse in cold water and set aside.

In a hot wok or large frypan, heat some of the olive oil and sauté the marinated chicken for 5–6 minutes until golden brown and cooked through. Remove and set aside.

In the same pan, add the remaining olive oil and the white parts of the green onions. Cook for 1 minute until softened.

Add the cooked noodles, bean sprouts, the rest of the green onions, and the sautéed chicken. Toss well and season with the soy sauce.

Continue tossing over high heat for another 2–3 minutes until everything is well combined. Serve immediately.

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Thai Style Spiced Salmon with Asian Greens

Thai Style Spiced Salmon with Asian Greens

Recipe by Louis Tikaram

Serves – 2
Prep Time – 10 mins
Cook Time – 10 mins

Ingredients

1 bunch coriander
½ bunch mint leaves
1 small knob ginger, peeled
3 cloves garlic, crushed
1 tsp Coles sea salt
1 large red chilli, deseeded and roughly chopped
2 limes
1 tbsp Ayam fish sauce
2 Huon Premium Tasmanian Salmon Steak Skin On
4 bok choy, halved lengthways

To serve
1 chilli, finely sliced
A few sprigs of coriander
1 lime, cut into wedges

Method

In a food processor, blitz the coriander leaves and stalks, mint, ginger, garlic, salt, chilli, fish sauce, and juice of 2 limes until smooth.

Pour half the sauce over the salmon steaks and marinate in a bowl for 20 minutes.

Set up a bamboo steamer on a wok of boiling water and steam the salmon for 4 minutes. Add the bok choy and steam for another 4 minutes, or until the fish is just cooked and the bok choy is tender.

Remove the salmon and bok choy from the steamer and arrange on a serving plate. Pour the remaining sauce over the salmon and serve immediately with coriander sprigs, sliced chilli, and lime wedges.

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Artichoke, Fetta & Tomato Fettucine

Artichoke, Fetta & Tomato Fettucine

Recipe by Louis Tikaram

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

Ingredients

1 pack San Remo Fettuccine
½ cup extra virgin olive oil
4 garlic cloves, crushed
1 cup chopped fresh parsley
2 cups grape tomatoes, halved
3 green onions, finely sliced
1 tsp Coles black pepper
1 small jar marinated artichoke hearts, drained
¼ cup pitted Kalamata olives, halved
¼ cup crumbled feta cheese
½ cup basil leaves
Zest of 1 lemon
Coles chilli flakes, to taste
Coles sea salt, to season

Method

Cook the San Remo Fettuccine to al dente in a large pot of salted water, about 6 minutes.

When the pasta is almost ready, heat the extra virgin olive oil in a large frying pan over medium heat. Lower the heat and add the garlic, stirring regularly until golden brown.

Add the grape tomatoes and green onions, followed by the chopped parsley. Cook over low heat until just warmed through, about 30 seconds.

Drain the cooked pasta and return it to the pot. Pour the warm olive oil mixture over the pasta and toss to coat thoroughly. Season with salt and pepper, then toss again.

Stir in the marinated artichokes, olives, crumbled feta, basil, lemon zest, and crushed chilli flakes. Toss everything together until evenly mixed.

Serve immediately in pasta bowls, topping with more fresh basil leaves and extra feta if desired.

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Mexican Chorizo Eggs

Mexican Chorizo Eggs

Recipe by Brent Draper

Serves – 4
Prep Time – 10 mins
Cook Time – 20 mins

Ingredients

3 tomatoes
Sourdough, to serve
1 small brown onion, chopped
4 chorizo sausages, mince mixture only
1 jalapeno, chopped
1 tsp Coles ground coriander
1 tsp Coles ground cumin
1 can red kidney beans, drained and rinsed
1 can chopped tomatoes
1 cup Coles Real Chicken stock
1 lime, cut into wedges
4 eggs
Coriander, to garnish
Norco sour cream
Coles sea salt, to season
Coles black pepper, to season
Squeaky Gate extra virgin olive oil

Method

In a large pan over medium heat, place the tomatoes, chopped onion, and jalapeno to slightly char. Transfer to a food processor and blitz until smooth.

In the same pan, drizzle a bit of olive oil and add the chorizo mince. Stir constantly, then add the red kidney beans.

Pour in the tomato mixture, canned tomatoes, and the crumbled chicken stock cube. Reduce the mixture by half.

Crack the eggs into the mixture, cover the pan with a lid, and cook until the eggs are set.

Serve the chorizo and eggs in bowls with sourdough, sour cream, coriander, and a squeeze of lime.

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Harissa, Chorizo, Tomato & Chickpeas with Yogurt & Pitta

Harissa, Chorizo, Tomato & Chickpeas with Yogurt & Pitta

Recipe by Louis Tikaram

Serves – 4
Prep Time – 10 mins
Cook Time – 30 mins

Ingredients

3 tbs Squeaky Gate extra virgin olive oil, plus more for drizzling
1 medium onion, chopped
1 Spanish chorizo, casing removed, chopped
1 tsp Coles sea salt
1 can chickpeas, drained
¼ cup Al'Fez harissa
1 can whole peeled tomatoes
½ cup Jalna Organic Biodynamic Dairy Yoghurt
2 tbs Coles dried oregano
Coles black pepper
Toasted pita

Method

Heat the extra virgin olive oil in a fry pan over medium heat. Cook the onion until translucent. Add the chopped chorizo and cook until the fat starts to render, around 5–8 minutes, until you can smell the aroma. Add the chickpeas and combine, tossing often until browned in spots.

Stir in the Al'Fez harissa and cook, stirring constantly, until the cooking liquid has evaporated. Add the can of tomatoes, stirring and breaking them down while scraping up any browned bits from the pan. Bring to a simmer and cook, stirring often, until the mixture thickens. Taste and season with more sea salt if needed.

Top with Jalna Organic Biodynamic Dairy Yoghurt, oregano, and black pepper, and drizzle with extra virgin olive oil. Serve with toasted pita.

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Darwin Style Laksa

Darwin Style Laksa

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins
Cook Time – 20 mins

Ingredients

Piece of Ginger
Pandan leaves
Galangal
2 cloves Garlic
Lemongrass
3 Shallots
Turmeric
½ cup Cashew
2 tsp Coles cumin
2 tsp Coles smoked paprika powder
400 ml Ayam coconut milk
400 ml Ayam coconut cream
Pineapple
3 tbs Belacan powder
Protein of choice (e.g., chicken, tofu puffs, prawns, fish balls)
Splash of Ayam fish sauce
Lime

Method

Add garlic, lemongrass, turmeric, galangal, shallots, cashews, and smoked paprika to a blender and blitz together until smooth. Add chillies and blitz again, then incorporate the coconut cream and coconut milk until well combined.

Pour the mixture into a hot wok with a splash of water. Stir in the paste and tie up the pandan leaves and lime leaves to add to the wok. Add the belacan sambal and pineapple, bringing everything to a boil.

Once boiling, add your protein and season with fish sauce and lime juice. Allow the broth to simmer for a few minutes, letting the flavours meld together.

To serve, place noodles into bowls and ladle the laksa broth over the top. Garnish with fresh chilli and coriander, and enjoy!

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Red Curry of Beef & Bamboo

Red Curry of Beef & Bamboo

Recipe by Louis Tikaram

Serves – 4
Prep Time – 10 mins
Cook Time – 30 mins

Ingredients

1 tbsp oil
500g diced beef
3 tbsp Ayam red curry paste
3 sticks lemongrass
2 tbsp Ayam fish sauce
2 tbsp Ayam oyster sauce
1 small can bamboo slices
1 L chicken stock (or cups of water)
1 can Ayam coconut milk
1 tbsp palm sugar
1 cup Thai basil leaves

Method

Add oil to a medium saucepan over low heat. Start with the Ayam red curry paste and roast the paste for a couple of minutes to enhance its flavor.

Bruise the lemongrass by gently tapping it with the back of a knife, then add it to the pot. Stir the mixture well, allowing the flavors to combine.

Next, add in the palm sugar. Shave the palm sugar as needed to make it easier to dissolve, then add it to the pot.

In the same pot, add the fish sauce and oyster sauce, stirring to combine.

Grab the diced beef and add it into the pot, stirring everything together until the beef is well coated with the sauce.

As you stir in the pot, you’ll notice the Ayam pastes cooking, and the beef will begin to brown.

Once the beef is browned, add in the coconut milk and the chicken stock. Let the mixture simmer gently, allowing all the flavors to meld together.

After it has simmered for about 20 minutes, add in the bamboo shoots and stir to combine.

Continue stirring the pot, then add in the Thai basil leaves, reserving a few for garnish.

Scoop the curry into bowls and top with the reserved Thai basil leaves. Enjoy!

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Creamy Sundried Tomato Chicken

Creamy Sundried Tomato Chicken

Recipe by Brent Draper

Serves – 4
Prep Time – 10 mins
Cook Time – 20 mins

Ingredients

2 Coles chicken breast fillets, halved horizontally
1 small brown onion, sliced
2 cloves garlic, minced
½ teaspoon oregano
1 teaspoon paprika
½ cup sundried tomatoes
½ tablespoon tomato paste
½ cup Coles Real Chicken stock
1 small packet baby spinach
200ml thickened cream
Fresh herbs – dill and parsley, roughly chopped
1 lemon, juiced
1 teaspoon cayenne pepper
Squeaky Gate extra virgin olive oil
Coles sea salt
Coles black pepper

Method

Season the halved chicken breasts with salt and pepper. Heat a large pan over medium heat, drizzle with olive oil, and cook the chicken until golden and cooked through. Set aside.

In the same pan, add the sliced onions and garlic, cooking for about 3 minutes until softened. Stir in the oregano, paprika, cayenne pepper, and tomato paste, mixing well.

Pour in the chicken stock and add the sundried tomatoes. Let the mixture cook for 3-4 minutes until it slightly reduces.

Stir in the thickened cream and spinach, cooking until the spinach wilts. Return the cooked chicken to the pan, simmering in the sauce for about 1 minute.

To serve, plate the chicken and spoon the creamy sundried tomato sauce over the top. Garnish with freshly chopped dill, parsley, a drizzle of olive oil, and a squeeze of lemon.

Season with salt and pepper to taste.

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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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Parmesan Mash Potato

Parmesan Mash Potato

Recipe by Louis Tikaram

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

Ingredients

1kg Dutch cream potatoes, peeled and quartered
6 tbs butter, at room temperature
1 cup Norco Full Cream Milk
1 tsp Coles sea salt
Coles black pepper
1 cup grated parmesan cheese

Method

Place the potatoes into a large pot filled three-quarters full of cold water. Bring to the boil, then reduce to a simmer and cook until fork-tender, about 10–15 minutes.

Strain the boiled potatoes and return them to the pot. Add the butter and Norco Full Cream Milk.

Using a potato masher, mash the potatoes until smooth with no lumps. Add a little more milk if the potatoes seem too dry. Season with salt and cracked black pepper to taste.

Stir in half the parmesan cheese, mixing well to combine. Add the remaining parmesan, stirring quickly to bring the potatoes together, and serve immediately with extra parmesan grated on top. 

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