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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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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Crispy Lamb Pitas

Crispy Lamb Pitas

Recipe by Courtney Roulston

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

Ingredients

500g Coles Lamb mince 
2 cloves garlic, finely minced 
1 heaped teaspoon ground cumin 
1 heaped teaspoon dried oregano 
2 teaspoons Dijon mustard 
4 pita breads (around 18cm in size) 
2 tablespoons extra virgin olive oil 
1 pack baby cucumbers/ qukes, sliced into quarters lengthways 
1 small red onion, sliced into thin wedges 
¼ bunch mint, leaves picked 
1 cup Greek yoghurt to serve

Method

Place the mince in a large mixing bowl with garlic, cumin, dried oregano, mustard, salt, and pepper, and mix until all the flavors meld together. Divide the mixture evenly into four portions, and generously spread one portion onto each pita bread, making sure to cover every edge. In a large frying pan or on a BBQ plate, heat half of the oil over medium heat. Place the pitas meat-side down and cook until the meat is crispy and cooked through—about 3–4 minutes—before flipping and cooking the other side for another 2 minutes. Once done, cut each pita into quarters and arrange them on a serving platter. Finally, top the dish with a scattering of fresh cucumbers, onions, a drizzle of yoghurt, and mint leaves for a burst of refreshing flavor. Enjoy!

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Cos Lettuce & Radish Salad with Yoghurt Dressing

Cos Lettuce & Radish Salad with Yoghurt Dressing

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes

Ingredients

1 head cos lettuce, chopped
4 radishes, thinly sliced
100g snow peas, thinly sliced
2 shallots, finely sliced
2 tbs fried shallots
½ cup Jalna Greek Yoghurt
1 tsp Worcestershire Sauce
1 tsp Coles Dijon Mustard
1 tbs vinegar
2 anchovies, finely chopped
1 tbs Squeaky Gate Extra Virgin Olive Oil
Coles Sea Salt, to taste
Coles Black Pepper, to taste
Fresh dill, for garnish

Method

In a bowl, combine the yoghurt and Worcestershire sauce, stirring well. Add the Dijon mustard, vinegar, anchovies, sea salt, and black pepper. Mix until smooth and well combined.

Add the cos lettuce to the bowl and toss with tongs to coat in the dressing. Add the sliced radishes and mix again.

Slice another cos lettuce and add it to the bowl. Toss gently to combine.

To plate, arrange the dressed lettuce and radishes on a serving dish. Sprinkle over the sliced shallots and fried shallots. Garnish with fresh dill.

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Bun Cha Cos Lettuce Cups

Bun Cha Cos Lettuce Cups

Recipe by Michael Weldon

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

Ingredients

500g pork mince
2 spring onions, finely chopped
1 red chilli, finely chopped
2 garlic cloves, minced
1 tbs sugar
1 kaffir lime leaf, finely chopped
2 tbs coriander stems, finely chopped
2 tbs Ayam Fish Sauce
1 tsp Coles Sea Salt
1 tbs Squeaky Gate Olive Oil
1 cos lettuce, leaves separated

Method

In a large bowl, combine pork mince, spring onions, chilli, garlic, sugar, lime leaf, coriander stems, fish sauce, and sea salt.

Mix well using your hands until all ingredients are evenly incorporated.

Heat Squeaky Gate Olive Oil in a pan over medium-high heat. Shape the mixture into small patties and place them in the pan.

Cook for 3-4 minutes on each side, flipping when caramelised.

To serve, place patties into cos lettuce leaves and enjoy!

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Garlic and Thyme Porterhouse

Garlic and Thyme Porterhouse

Recipe by Courtney Roulston

Serves: 2
Prep Time: 5 minutes
Cook Time: 10 minutes (plus resting time)

Ingredients

Coles Graze Beef New York/Porterhouse Steak
Sea salt flakes, to taste
1 tablespoon extra virgin olive oil
60g butter
3 large cloves garlic, lightly smashed
6 sprigs thyme
1 lemon, cut into wedges

Method

Remove the steak from its packaging, pat it dry with a paper towel, and let it come to room temperature for about 40 minutes.

Heat a heavy-based frying pan over medium-high heat, rub the steak with olive oil, and season generously with sea salt before cooking for 4-5 minutes until a rich caramelisation forms.

Flip the steak and cook for an additional 2-3 minutes. Add the butter, garlic, and thyme to the pan and allow the butter to foam up; then tilt the pan and continuously spoon the melted butter over the steak for about 2 minutes.

Remove the steak from the pan and let it rest in a warm area for 5 minutes. Slice into strips, drizzle with the remaining butter mixture, and serve with a lemon wedge.

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Spiced Salmon Bagel

Spiced Salmon Bagel

Recipe by Louis Tikaram

Serves: 2
Prep Time: 10 minutes

Ingredients

100g cream cheese
1 tbs lemon juice
Sea salt, to taste
Black pepper, to taste
1 bagel, halved and toasted
100g Huon blackened salmon, sliced
¼ cucumber, thinly sliced
¼ red onion, thinly sliced
1 tbs capers
1 tbs dill, chopped

Method

In a small bowl, mix cream cheese with lemon juice, sea salt, and black pepper until smooth. Spread the cream cheese mixture evenly over both halves of the toasted bagel. Layer with blackened salmon, then season with black pepper. Top with cucumber, red onion, capers, and fresh dill.

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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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Creamy Coconut & Berry Oats

Creamy Coconut & Berry Oats

Recipe by Michael Weldon

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

Ingredients

1 cup Coconut cream 1 cup coconut water 2tbs strawberry jam ½ cup frozen raspberries 1 cup Red Tractor Creamy Style Instant Oats ¼ cup brown sugar ¼ cup shaved coconut, toasted 4tbs coconut cream ¼ cup fresh raspberry ¼ cup diced strawberries ¼ cup, blanched hazelnuts roasted

Method

In a large saucepan combine the coconut, water, jam, raspberry and brown sugar, bring to a simmer. Add in the oats and cook until the porridge is thick but creamy. Adjust the texture of the oats by adding a splash extra coconut cream or water. Spoon into a bowl then top with the shaved coconut, coconut cream, berries and hazelnuts.

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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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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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Harissa, Chorizo, Tomato & Chickpeas with Yogurt & Pitta

Harissa, Chorizo, Tomato & Chickpeas with Yogurt & Pitta

Recipe by Louis Tikaram

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

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 yoghurt, oregano, and black pepper, and drizzle with extra virgin olive oil. Serve with toasted pita.

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Oat Pan Muffins

Oat Pan Muffins

Recipe by Michael Weldon

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

Ingredients

1 cup Red Tractor Organic Rolled Oats
2 tbs flaxseeds
1 cup Norco Full Cream Milk
½ cup Jalna Lactose Free Natural Yoghurt
1 egg
2 tbs honey
1 tsp vanilla extract
1 apple, diced
¼ cup currants
¼ cup blueberries
2 tbs butter

Method

Place the oats and flaxseeds in a large bowl. Add the milk and yoghurt, then mix well. Crack the egg into the mixture, stirring until combined. Add the honey, vanilla extract, diced apple, currants, and blueberries, folding gently to combine. Let the mixture sit for 10 minutes to allow the oats to soften and the ingredients to bind.

Heat a pan over medium heat and add butter. Once melted, spoon dollops of the batter into the pan. Cook until bubbles form on the surface, then flip and cook the other side until golden brown and cooked through.

Serve the pan muffins with a scoop of yoghurt on the side and a drizzle of honey. Enjoy!

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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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Grilled Honey Plums with Whipped Ricotta

Grilled Honey Plums with Whipped Ricotta

Recipe by Brent Draper

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

Ingredients

4–5 ripe plums, quartered
2 tbs honey
½ tsp vanilla extract
200 g full-fat ricotta
Juice and zest of 1 lemon
1 sprig thyme
Pinch of Coles sea salt
Crushed pistachios

Method

Preheat the BBQ. Drizzle the plums with extra virgin olive oil and place them on the hot plates. Cook for a few minutes, turning occasionally until lightly charred.

Transfer the cooked plums to a large bowl, drizzle with honey, and gently stir to combine.

In a food processor, combine the ricotta, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Blitz until smooth and whipped.

Spread the whipped ricotta on a serving plate. Top with the honeyed plums and scatter with thyme leaves. Sprinkle with crushed pistachios before serving.

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