Grilled Cos & Tonnato Sauce

Grilled Cos & Tonnato Sauce

Recipe by Brent Draper

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

Ingredients

½ cup Coles mayonnaise
1 tbsp Coles baby capers, drained
3 anchovy fillets
1 can tuna in olive oil, drained
1 garlic clove, minced
Juice of 1 lemon
½ tsp Coles sea salt
½ tsp Coles black pepper
½ tsp chilli flakes
½ small red onion, finely sliced
2 tbsp Squeaky Gate olive oil
2 heads Coles cos lettuce, halved

Method

In a blender, add the tuna, baby capers, garlic, mayonnaise, lemon juice, salt, and pepper. Blitz until smooth and creamy. Taste—it should be salty and creamy.

Cut the lettuce in half. Drizzle with olive oil and season with salt.

Place onto a hot grill, cut-side down, and cook until slightly charred. Drizzle with a little more olive oil.

Grab a serving plate. Remove the grilled cos from the BBQ and place it on the plate, fanning it out slightly.

Drizzle with fresh lemon juice. Spoon over the tonnato sauce, then sprinkle with chilli flakes and finely sliced red onion.

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Mozzarella & Pesto Meatball Buns

Mozzarella & Pesto Meatball Buns

Recipe by Courtney Roulston

Serves: 8
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

500g Coles Graze Beef mince
1 egg
Sea salt and black pepper, to taste
1 tsp dried oregano
40g Parmesan cheese, finely grated
1 tbs extra virgin olive oil
1 jar Coles Mum’s Sauce Tomato & Basil
1 x 220g tub bocconcini cheese, drained
4 tbs basil pesto
8 mini Coles La Fournee brioche slider buns

Method

Place the beef mince in a large mixing bowl with the egg, salt, pepper, oregano, and Parmesan. Mix well, then roll into 8 even-sized meatballs.

Heat the olive oil in a large frying pan over medium heat. Add the meatballs and cook for 2 minutes on each side, or until browned all over. Pour in the tomato sauce, reduce the heat to low, and let the meatballs gently simmer for 10 minutes, or until fully cooked.

Tear the bocconcini and scatter over the meatballs, allowing it to melt before turning off the heat.

Slice the brioche buns in half horizontally and spread pesto onto both sides.

Place a meatball with some sauce into each bun, then serve immediately.

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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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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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Spicy Apple Tomato Salsa

Spicy Apple Tomato Salsa

Recipe by Brent Draper

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

Ingredients

2 large ripe tomatoes
1 large apple, cored, peeled, and sliced
1 white onion, peeled and sliced
2–3 jalapeños
2 garlic cloves
2 tbs apple cider vinegar
¼ cup chopped coriander stems
Drizzle of extra virgin olive oil
Coles sea salt, to taste
Corn chips, to serve

Method

Preheat the BBQ plate to medium heat. Drizzle with extra virgin olive oil and place the tomatoes, onion, apple slices, and jalapeños onto the plate. Cook until slightly charred and softened.

Transfer the grilled ingredients, along with the garlic, apple cider vinegar, coriander stems, and a pinch of salt, into a food processor. Pulse until roughly chopped and combined.

Spoon the salsa into a small serving bowl and serve with corn chips on the side.

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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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Red Pesto & Yoghurt Pan Fried Potato Salad

Red Pesto & Yoghurt Pan Fried Potato Salad

Recipe by Michael Weldon

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

Ingredients
1kg red royal potatoes, boiled until tender, then drained and allowed to steam and cool
Extra virgin olive oil
Coles sea salt
¼ cup blanched almonds, roasted
1 red capsicum, charred and peeled
2 garlic cloves
1 red chilli, seeds removed
¼ cup parmesan cheese, grated
¼ cup olive oil
1 cup Jalna Organic Biodynamic Dairy Yoghurt
Fried rosemary leaves
¼ bunch parsley, chopped

Method

Heat a layer of olive oil in a large frypan. Add the potatoes, season with sea salt, and cook until golden and crispy all over.

In a mortar and pestle, crush the almonds with a pinch of salt into a loose paste. Add the garlic, red capsicum and chilli, then pound into a pesto texture. Mix in the parmesan and olive oil until combined.

In a large bowl, mix the pesto with yoghurt. Add the pan-fried potatoes and toss to coat.

Serve on a platter, topped with fried rosemary and chopped parsley.

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Grilled Cos & Tonnato Sauce

Grilled Cos & Tonnato Sauce

Recipe by Brent Draper

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

Ingredients
½ cup Coles mayonnaise
1 tbs Coles baby capers, drained
3 anchovy fillets
1 can tuna in olive oil, drained
1 garlic clove, minced
Juice of 1 lemon
½ tsp Coles sea salt
½ tsp Coles black pepper
½ tsp chilli flakes
½ small red onion, finely sliced
2 tbs Squeaky Gate olive oil
2 heads Coles cos lettuce, halved

Method

In a blender, combine tuna, baby capers, garlic, mayonnaise, lemon juice, salt and pepper. Blitz until smooth and creamy. Taste—it should be salty and rich.

Drizzle the cut sides of the cos lettuce with olive oil and season with salt.

Place onto a hot grill, cut-side down, and cook until slightly charred. Drizzle with a little more olive oil.

Transfer to a serving plate, fanning the leaves slightly. Drizzle with fresh lemon juice, spoon over the tonnato sauce, and finish with chilli flakes and finely sliced red onion.

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Shaved Broccoli and Cauliflower Salad with Sweet and Sour Dressing

Shaved Broccoli and Cauliflower Salad with Sweet and Sour Dressing

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 5 minutes

Ingredients

1 head broccoli
1 small cauliflower
2 shallots, finely sliced
2 tbs apple cider vinegar
1 tbs brown sugar
1 red chilli, finely chopped
1 tsp fennel seeds
2 tbs Squeaky Gate extra olive oil
Coles sea and black pepper to taste

Method

Heat olive oil in a pan over medium heat. Add shallots and sauté until soft. Stir in apple cider vinegar, brown sugar, and fennel seeds, cooking for another minute until fragrant.

Cut the broccoli stem, slice it thinly, and separate the florets. Use a mandoline to finely shave the broccoli florets into thin slices. Halve the cauliflower, trim the base, and thinly slice the florets.

Combine the shaved broccoli, cauliflower, chilli, and the prepared dressing in a large bowl. Season with salt and pepper. Toss well to coat the vegetables evenly.

Serve in a bowl and enjoy!

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Perfect Breakfast Sandwich

Perfect Breakfast Sandwich

Recipe by Michael Weldon

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

Ingredients

4 eggs
25g butter
Tasty cheese, grated
6-8 rashers of bacon
1 Turkish bread roll
Extra virgin olive oil
3 tbs mayonnaise
Handful of baby spinach leaves
Coles sea salt and black pepper, to taste
A few dashes of Tabasco

Method

Preheat the oven to 200°C. Line a baking tray with baking paper and place the bacon on top. Bake for 15 minutes or until crispy.

Meanwhile, whisk the eggs in a bowl. Heat a non-stick pan over medium heat and melt the butter. Pour in the eggs and gently stir with a spatula, moving it through the eggs as they cook. Continue stirring until the eggs are nearly set but still slightly soft. Add the cheese and let it melt. Remove the bacon from the oven after 15 minutes, then place the eggs in the oven for 5 minutes.

While the eggs are finishing, slice the Turkish bread in half. Drizzle with extra virgin olive oil and place cut-side down on a hot griddle pan or BBQ. Press down lightly to ensure even toasting.

Remove the eggs from the oven and cut in half.

To assemble, spread mayonnaise on the base of the toasted bread. Layer with baby spinach leaves, season with salt and pepper, then add the eggs and bacon. Spread mayonnaise on the top slice of bread, add a few dashes of Tabasco, and place on top.

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Harissa Lamb Chops with Garlic Yoghurt & Lime

Harissa Lamb Chops with Garlic Yoghurt & Lime

Recipe by Courtney Roulston

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

Ingredients

8 Coles lamb loin chops
Sea salt and black pepper, to taste
1 tsp ground cumin
1 tbsp harissa paste
1 tbsp extra virgin olive oil
1 tbsp honey
1 cup thick Greek yoghurt
1 clove garlic
1 large lime
6 whole pickled chillies from a jar

Method

Heat a large, heavy-based frying pan over medium-high heat. Rub the lamb chops with cumin, harissa paste, olive oil, and a pinch of salt and pepper.

Cook the chops for 2–3 minutes per side until fragrant and the fat begins to render. Remove from heat, drizzle with honey, and set aside to rest for a couple of minutes.

Place the yoghurt in a mixing bowl and grate in the garlic using a microplane. Squeeze in the juice from a quarter of the lime and stir through a pinch of salt.

Spread the yoghurt onto a large serving plate. Arrange the chops over the yoghurt and spoon over any pan juices. Scatter with pickled chillies and serve with lime wedges.

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Pan Roast Carrots with Cumin, Honey and Almonds

Pan Roast Carrots with Cumin, Honey and Almonds

Recipe by Michael Weldon

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

Ingredients

1 bunch carrots
Coles sea salt
2 tbs butter
1 tsp toasted cumin seeds
2 tbs honey
2 sprigs thyme
Juice of 1 lemon
¼ cup smoked almonds, chopped
½ bunch tarragon, leaves picked and finely chopped
1 cup Jalna Lactose Free Natural Yoghurt

Method

In a large pot of water, add the carrots and a generous pinch of sea salt. Bring to the boil and cook until just tender. Strain and let dry slightly.

In a frying pan, melt the butter. Once melted, add the carrots and cook until the butter browns slightly and the carrots caramelise, about 10 minutes. Stir in the honey, cumin seeds, and a squeeze of lemon. Add the thyme leaves and season with sea salt. Remove from heat, then add the chopped smoked almonds and toss everything together.

Spread the yoghurt on a serving dish, place the carrots on top, and spoon over the honey lemon sauce. Garnish with tarragon.

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Korean Corn Ribs

Korean Corn Ribs

Recipe by Brent Draper

Serves: 4
Prep Time: 10 minutes
Cook Time: 12 minutes

Ingredients

3 Coles corn cobs
1 tbsp gochujang
1 tsp soy sauce
1 tsp tomato ketchup
1 tsp rice wine vinegar
½ tsp honey
1 tbsp butter, melted
Spring onions, chopped
White sesame seeds

Method

Cut the corn cobs horizontally into quarters. In a small bowl, mix gochujang, soy sauce, ketchup, vinegar, honey, and melted butter until well combined. Brush the mixture generously over the corn ribs.

Heat a BBQ or grill to high. Place the corn on the grill with the kernels facing down and cook for about 8 minutes. Turn the corn over and cook for a further 3 minutes on the cut side until lightly charred.

Transfer to a serving bowl, drizzle with extra virgin olive oil, and top with chopped spring onions and sesame seeds. Serve immediately.

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Chilli & Bacon Cauliflower with Parmesan

Chilli & Bacon Cauliflower with Parmesan

Recipe by Michael Weldon

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

Ingredients

1 medium cauliflower cut into florets
200g Coles bacon sliced into matchsticks
1 onion finely diced
1 red chilli finely chopped
2 cloves garlic minced
50g Norco butter
1 cup water
½ cup breadcrumbs
Coles sea salt to taste
Coles black pepper to taste
2 tbs Squeaky Gate extra virgin olive oil
Fresh parsley chopped for garnish

Method

Heat a large frying pan over medium heat and add the Squeaky Gate extra virgin olive oil. Once hot, fry the bacon until crispy, then remove and set aside.

Using the same pan, add the onion and cook until softened. Stir in the chilli and garlic, cooking until fragrant.

Add the cauliflower florets, stirring to coat in the oil and aromatics. Pour in the water, cover, and let the cauliflower steam until tender. Remove the lid and allow any remaining water to evaporate.

Stir in the Norco butter and crispy bacon, mixing until the cauliflower is well coated. Season with Coles sea salt and black pepper to taste.

Turn off the heat, sprinkle over the fresh parsley, and toss gently to combine. Transfer to a serving dish and top with breadcrumbs for a crunchy finish.

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