Warm Baby Potato Salad With Handmade Pesto

Warm Baby Potato Salad With Handmade Pesto

Ingredient

2kg Baby Potatoes, halved

200g Green beans, tailed and halved

2 spring onions

100g Peas

1 bunch Basil

50g pinenuts toasted

1 garlic clove

50g Parmesan cheese

1tsp black pepper

¼ cup Red Island Olive Oil

1 lemon, juice

Sea Salt

50g roasted Cashew nuts

½ bunch of Mint, picked

Method

In a large pot add the potatoes, a pinch of salt and cover in cold water. Bring the water to the boil and cook until the potatoes are cooked through.

In a mortar and pestle combine the basil, a pinch of salt, pine nuts and pine nuts. Pound until the ingredients combine and everything is broken down, this will take a while but the flavour is worth it. Add the parmesan cheese, black pepper and olive oil. Stir in until the mixture is combine.

In a large pot of boiling water blanch the beans for 30 seconds. Remove and allow to cool. Repeat the process with the peas.

In a large bowl add the potatoes, beans, peas, spring onions and pesto. Mix together until all the ingredients are evenly coated.

Garnish with cashew nuts and mint leaves.

Recipe by Michael Weldon

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Brussel Sprout and Butterbean Salad With Anchovy Vinaigrette

Brussel Sprout and Butterbean Salad With Anchovy Vinaigrette

Ingredients

1tbs Red Island extra virgin olive oil

1kg Brussel sprouts - halved

400g butterbeans - drained and washed

1 bunch parsley - washed and leaves picked

1 bunch mint - washed and leaves picked

3 shallots - peeled and finely sliced

1/2 cup toasted pepitas

1 green chilli - finely sliced

Anchovy Vinaigrette
10 anchovy fillets

2tsp dijon mustard

1 clove garlic - minced

50ml red wine vinegar

75ml Red Island extra virgin olive oil

Method

Pre heat your grill to high.

Place a large pan over a medium to high heat.

Add in the olive oil and then arrange the brussels sprouts halved side down around the pan. Season well with salt and pepper. Caramelise the brussels sprouts for around 3 minutes until hey get some good colour on the underside. Transfer the pan to under the grill. Colour the top side of the brussels sprouts until it’s nearly blockaded - Trust me.

While hot, transfer the sprouts into a large mixing bowl along with the rest of the ingredients with the salad. Dress the salad generously with the anchovy vinaigrette and season well with salt and pepper. Toss the salad making sure that everything is coated with the dressing.

Recipe by Andy Allen

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Teriyaki Glazed Salmon With Asian Salad

Teriyaki Glazed Salmon With Asian Salad

Ingredients

2kg salmon side, skin on

Teriyaki Glaze
1L soy
1L mirin
250g brown sugar
1 carrot - halved
1 brown onion - halved
3 garlic cloves
1 celery stick
1 thumb sized pice of ginger

Asian Salad
1 Lebanese cucumber, halved lengthways and roughly chopped
4 radishes, quartered
1/4 bunch mint, washed and leaves picked
1/4 bunch coriander, washed and roughly chopped
1/2 long Thai chilli, finely sliced
1/2 tbs toasted sesame seeds

Soy and Mirin Dressing
3 cloves garlic, peeled and roughly chopped
1 thumb size piece of ginger, peeled and roughly chopped
Stems and roots from 1 bunch coriander
30ml lime juice
60ml lemon juice
150ml soy sauce
300ml mirin
35g caster sugar

Method

Teriyaki Glaze:
For the Teriyaki Glaze, start by blackening the carrot, brown onion, garlic cloves, celery and ginger either over a bbq or in a griddle pan.

Place the vegetables in a medium-sized pot and pour over the soy, mirin and brown sugar. Bring the mixture to the boil and cookout for about half an hour or until the liquid has reduced to a glaze.

If you go too far, just add some water to bring it back to the right consistency. Strain off the veggies and store in an airtight container in the fridge for up to a month.

Soy and Mirin Dressing:
For the Soy and Mirin Dressing, place everything into a blender and blend until smooth.

Preheat the oven to 220 degrees. Place the salmon in a large roasting tray skin side down. Using a pastry brush, glaze the fish and place in the oven. Cook for 10-15 minutes, glazing 5 times throughout the cooking process.

Asian Salad:
Meanwhile, for the Asian Salad, place all of the salad ingredients in a large bowl and dress with the Soy and Mirin Dressing and a touch of salt. Top the fish with the Asian salad and sprinkle over some toasted sesame seeds.

Recipe by Michael Weldon

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Crispy Roast Duck with Braised Fennel and Orange

Crispy Roast Duck with Braised Fennel and Orange

Ingredients

1 Whole Duck, removed from plastic and left to dry in the fridge for 24hrs
1 Orange, cut in half
1 head of fennel, cut into 8th
1 bottle of cider
100mls Chicken Stock
¼ cup dried apricots
4 sprigs of Thyme
2tbs brown sugar
Sea Salt
Red Island Olive oil

Method

Pre-heat an oven to 200c.

Place the duck onto an oven tray skin side down. Place the orange into the duck cavity with some sea salt. Place into the oven and cook for 30 minutes. After 30 minutes turn to skin side up and cook for a further hour.

In a high sided roasting dish place the fennel, cider, chicken, stock, apricot and thyme. Place into the oven and braise for 45 minutes.

Once braised remove the fennel, keep warm, and transfer the liquid into a saucepan. Add the sugar and bring to the boil, turn to a simmer. Reduce to a thickened sauce and leave aside to serve.

To serve, carve the breast and legs from the duck. Slice the breasts and arrange onto a platter next to the braised fennel. Season with salt and dress with the sauce.

Recipe by Michael Weldon

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Cauliflower Steak

Cauliflower Steak

Ingredients

2 Cauliflower, cut into steaks
200g butter
1 head of garlic
1 bunch thyme
1 bunch rosemary
Sea Salt
Sunflower oil
1 Lemon
1 Shallot, diced finely
1 tbs seeded mustard
1/2cup Red Island olive oil
½ bunch parsley, chopped finely
Black pepper

Method

Heat a frypan or skillet over a medium heat until hot. Add a drizzle of oil and a spoon of butter. Once melted add the cauliflower steaks. Cook until golden and caramelized.

Add 3 spoons of butter, the garlic, thyme and rosemary with a pinch of salt. Turn the steaks over and then baste with the butter, garlic and herbs. Repeat this process for around 5 minutes until golden and cooked through.

In a saucepan warm the olive oil, shallot, mustard and lemon. Once warm remove from the heat and season with salt and pepper.

Serve the steaks topped with the lemon and mustard oil.

Recipe by Michael Weldon

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Charred broccolini with horseradish vinaigrette and toasted hemp seeds

Charred broccolini with horseradish vinaigrette and toasted hemp seeds

Ingredients

2 bunches of broccolini
2 cups of baby spinach
2 tbs hemp seeds
Horseradish vinaigrette
100g horseradish
100ml red wine vinegar
2tsp dijon mustard
1tbs honey
50g Red Island Extra virgin olive oil

Method

Start by making the horseradish vinaigrette. It’s pretty easy, place all of the ingredients into a blender and blitz on high for 30 seconds until everything is emulsified together. Set aside

Place the hemp seeds into a small pan over a medium heat with a lug of extra virgin olive oil and a pinch of salt. Toast until they’re lightly browned and nutty.

Next, place a griddle pan on a high heat. While the pan is heating up, toss the broccolini with extra virgin olive oil and salt and pepper.

Transfer the broccolini to the griddle pan and char on both sides until it’s slightly blackened.

Throw the broccolini and spinach leaves into a large mixing bowl and while hot, generously dress with the horseradish vinaigrette. Place the broccolini mix onto your serving plate and top with the toasted hemp seeds.

Recipe by Andy Allen

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Freeform Tomato Picnic Tart

Freeform Tomato Picnic Tart

Ingredients

Pastry:
200g plain flour, plus extra for dusting
¼ teaspoon baking powder
125g salted butter, cold, cut into cubes
100g Cream cheese, cold, cut into cubes
2 tablespoons thickened cream, cold

Base Filling:
2 tablespoons Red Island extra virgin olive oil
2 red onions, sliced
2 cloves garlic, sliced
Sea salt and black pepper to taste
1 cup breadcrumbs (blitzed from stale bread)
2 cups fresh ricotta (from the deli)
6 large Vine ripened tomatoes (same as in-store pick up)
5 sprigs thyme

Glaze:
1 egg, beaten
Baby basil leaves to garnish

Method

To make the pastry, place the flour, baking powder and butter into a food processor and blitz for 30 seconds or until the mixture looks like breadcrumbs.

Add in the cream cheese and pulse again to form crumbs, then add in the cream and pulse until the mixture comes together into a dough.

Tip out onto a lightly floured work surface and press into a disc. Wrap the dough in cling film and set aside in the fridge for 2 hours to rest.

Preheat the oven to 200 degrees.

Heat a frying pan over a medium heat. Add in the onion, garlic and a pinch of sea salt and cook for 4-5 minutes, or until the onions have softened.

Remove the pastry from the fridge and roll out onto a lightly floured surface in a rough round shape 5-6mm thick.

Carefully transfer the pastry to a large lined oven tray. Scatter the breadcrumbs onto the base of the pastry and top with the onions, ricotta and sliced tomatoes.

Fold up the outside of the pastry to make a 5cm border on the tart. Season the tomatoes with salt, scatter with thyme leaves and drizzle over a little olive oil. Brush the edges of the pastry with egg and bake for 45-50 minutes, or until the pastry is golden and the base is cooked through.

Allow to cool before slicing into wedges and serve.

Recipe by Courtney Roulston

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Curried Eggs On Toasted Sourdough With Blistered Tomatoes

Curried Eggs On Toasted Sourdough With Blistered Tomatoes

Ingredients

Curried Egg
450g hard poached eggs, roughly chopped
55g red onion, finely diced
10g parsley, finely chopped
10g mint, finely chopped
10g curry powder
180g mayonnaise
20ml lemon juice
2 lemon’s zest
20g Red Island olive oil 

Blistered Tomatoes
1 punnet truss cherry tomatoes
1tbs balsamic vinegar
1/2 red onion - roughly sliced
1tbs Red Island Extra virgin olive oil

Method

Curried Egg:
Mix all of the curried egg ingredients together in a bowl and season well with salt and pepper.

Blistered Tomatoes:
Place a medium-sized pan over a high heat. Add the olive oil to the pan. Once the oil is hot, add the cherry tomatoes and red onion. Cook the tomatoes down, trying not to move them around too much until they blister and start to collapse.

Add the balsamic vinegar, reduce for 30 seconds and take off the heat.

Spoon a good amount of the curried egg mix onto a piece of toasted sourdough. Top with the cherry tomatoes and a few leaves of parsley and mint.

Recipe by Andy Allen

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Egg and Vegetable Fried Rice

Egg and Vegetable Fried Rice

Ingredients

2 tbs extra virgin olive oil
1 egg
2 lime wedges
500g cooked white or brown jasmine rice
10 snow peas, trimmed
12 green beans
8 baby corn spears
1 handful bean sprouts
1 Lebanese cucumber
1 tsp fish sauce
1 tsp soy sauce
1 tsp oyster sauce
1 tsp sweet soy sauce

Method

Finely chop the snow peas, snake beans, baby corn and set aside ready to cook.

Heat up the canola oil in a wok or frypan over high heat, when the wok is smoking hot crack the egg into it and stir till to ensure it does not stick and breaks up cooking evenly, once the egg is caramelized add the chopped vegetables followed by the rice.

Stir, toss and squish the rice with your spoon to help the rice separate for the perfect fried rice, adjust the heat while you are working the rice so it doesn’t burn, season with the sauces and continue to toss and stir till the rice is completely separated and the aroma of toasted rice is filling the room.

Turn off the heat and serve on a plate or bowl and garnish with the beansprouts, sliced cucumber and lime wedges.

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Indian Chicken Traybake With Apple Chutney and Yoghurt

Indian Chicken Traybake With Apple Chutney and Yoghurt

Ingredients

400g Jalna Greek yoghurt
2 large cloves garlic, finely grated
2 teaspoons sweet paprika
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
Sea salt to season
12 large Coles boneless, chicken thighs
2 Lebanese cucumber, sliced into thin ribbons with a veg peeler
1 small red onion

Apple Chutney:
2 green apples, peeled, cored, sliced
1 tablespoon olive oil
1 tablespoon fresh ginger, finely chopped
2 cloves
2 tablespoons white wine vinegar
1 tablespoon sugar
½ teaspoon turmeric powder
1 long red chili

Method

Preheat the oven to 190 degrees C. Place 200g of the yoghurt into a bowl and whisk in the garlic, paprika, garam masala, cumin, turmeric, coriander and sea salt until well combined.

Coat the chicken in the spiced yoghurt mixture and place in a single layer on a lined shallow oven tray. Bake the chicken for 35-40 minutes, or until golden and cooked through.

Apple Chutney:
Meanwhile to make the chutney, heat the oil in a pot and sauté the ginger and cloves for 1 minute.

Add in the apple, vinegar sugar, turmeric, chilli and cook for a further 2-3 minutes to soften the apple. Pour in ¾ cup water and leave to simmer for 10 minutes, or until soft/jammy and cooked through.

Remove chicken from the oven and dollop over the remaining yoghurt, apple chutney, cucumber ribbons and sliced onion.

Recipe by Courtney Roulston

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Broccoli and Goats Cheese Frittata

Broccoli and Goats Cheese Frittata

Ingredients

1 head of broccoli, cut into bite sized pieces
1 medium brown onion diced
2 garlic cloves, sliced
1/2tsp chilli flakes
8 Eggs, whisked
100g Coles Finest Tasmanian Goats Cheese
½ bunch parsley, picked
½ bunch dill, picked
1 shallot, thinly sliced
Sea salt

Method

Heat a 20cm cast-iron skillet or non-stick frypan over a medium heat.

Add a drizzle of oil from the goat’s cheese and the onion with a pinch of salt to the hot pan and cook for 1-2 minutes until the onion softens. Add the broccoli and garlic, cook for another 1-2 minutes. Add the chilli flakes and stir through.

Add a little more oil and turn through the pan. Add the eggs and gently spread around the pan to ensure the egg is evenly through the pan. Cook for 3-4 minutes until the base of the frittata sets. Add the goat’s cheese to the top of the frittata. When cooked, removed pan from the stove and allow to sit for 5 minutes.

Combine the parsley, dill, shallot, salt and 2 teaspoons of oil from the goat’s cheese in a small bowl and toss.

Serve the frittata in the pan topped with herb salad.

Notes: The frittata can also be chilled in the fridge to serve cold. It makes a great breakfast, lunch or dinner.

Recipe by Michael Weldon

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Super Simple Perfect Pan Sauce

Super Simple Perfect Pan Sauce

Ingredients

200ml beef stock
1tbs plain flour
1 jar green peppercorns
1 tbs cracked black pepper
100g cream
30g unsalted butter

Method

In a pan or roasting tray over a medium heat add the flour and toast it off.

Add the stock and peppers, redeuce by half.

Add the cream and butter. Reduce by ¼.

Taste for seasoning.

Serve over steak of roast beef.

Recipe by Michael Weldon

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Indian Spiced Potatoes With Yoghurt, Crispy Chickpeas & Coriander Salsa

Indian Spiced Potatoes With Yoghurt, Crispy Chickpeas & Coriander Salsa

Ingredients

1kg Washed/roasting potatoes (same as we shopped for in Coles intros)
½ cup (125ml) tablespoons Red Island olive oil
sea salt and cracked black pepper to taste
1 teaspoon ground turmeric
1 teaspoon ground cumin seeds
1 teaspoon ground coriander
1 x 400g can chickpeas, drained, rinsed
1.5 cups Jalna Greek/Natural yoghurt
2 tablespoons lemon juice
1 tablespoon honey
½ teaspoon ground sumac

Coriander Salsa (Zhoug)
1 bunch coriander, washed, chopped
1 clove garlic, peeled
1 long green chili, plus extra to serve
½ teaspoon ground cardamom

Method

Preheat the oven to 180 degrees.

Slice the potatoes into 1cm scallops and place into a large bowl.

Season the potatoes with sea salt, pepper, ground turmeric, cumin, coriander and ¼ cup of the olive oil. Toss well to coat potatoes in spices and spread onto a lined oven tray. Place the chickpeas onto a separate tray and season with salt and a little oil. Place the potatoes and chickpeas into the oven and roast for 40-45 minutes, or until potatoes and chickpeas are crisp and fragrant.

Coriander Salsa (Zhoug)
Meanwhile place the remaining oil, all the Zhoug ingredients and a pinch of salt into the jug of a stick blender. Blitz until bright green and smooth.

Whisk the yoghurt, lemon juice and honey together in a bowl until smooth.

Spread the yoghurt on the base of a large flat platter. Top with half of the Zhoug and crispy potatoes. Drizzle the dish with remaining Zhoug and roast chickpeas.

Garnish with extra sliced chili and sprinkle with ground sumac.

Recipe by Courtney Roulston

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Yellow Cauliflower Curry, Coconut Yogurt And Crispy Curry Leaves

Yellow Cauliflower Curry, Coconut Yogurt And Crispy Curry Leaves

Ingredients

Curry Paste
6 long Thai chillies, halved and deseeded
50g garlic, peeled
150g fresh ginger, peeled
50g turmeric
1 bunch coriander stalks and roots, washed
1 tbs cumin seeds, toasted
1 cinnamon stick

Yellow Curry
1 tbs yellow mustard seeds
1 handful curry leaves
1 large red onion, diced
4 cans coconut cream
1 large cauliflower
2 tbs dried currants
1 punnet cherry tomatoes, halved
75ml lime juice
30ml soy sauce
170g tub Jalna biodynamic organic yoghurt
1 bunch coriander
1 bunch mint
Salt flakes to taste
Fried curry leaves to serve

Brown rice to serve

Method

Curry Paste
Place all the curry paste ingredients into a food processor and blitz until smooth.

Preheat your oven to 240 degrees.

Heat a couple of tablespoons of rice bran oil in a large saucepan over a medium to high heat.

Add the brown mustard seeds. Once the mustard seeds start to pop, throw in the curry leaves. Be careful as once the curry leaves hit the oil they will spit. Stir in the curry leaves for 10 seconds. Once they’re fragrant, add the curry paste and red onion to the pan. At this point you want to reduce your heat to medium as you’re trying to cook the water out of the curry paste which will take time. You will need to stir the pot for about 10 minutes or until you see the oil start to split from the curry paste.

Once this has happened, pour in the coconut cream, bring the mixture to a simmer and reduce by half.

While this is happening you want to prep your cauliflower. Cut the cauliflower into golf ball size florets. Place them on an oven tray lined with baking paper and give them a coating of oil and salt and pepper.

Place the cauliflower in a super-hot oven for 15 minutes or until you have good colour on the cauliflower and the stems are just tender.

Once the curry mix has reduced by half, add the tomatoes and the dried currants and simmer for a further 5 minutes as the cherry tomatoes will start to soften.

Turn the heat off and season with the soy, lime juice and salt flakes. Please taste it as it how much you have reduced the sauce will depend on how much salt and acid you will need to add.

To serve, pour the hot curry mix over the top of the warm cauliflower in a shallow bowl. Top with some coconut yogurt, coriander and mint leaves and crispy curry leaves.

Serve with brown rice and naan bread.

Recipe by Andy Allen

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Pickled Ginger

Pickled Ginger

Ingredients

500g ginger, peeled and sliced thinly on a mandolin
1 cup rice wine vinegar
½ cup caster sugar
2 tbs sea salt flakes
2 tbs water

Method

Combine the vinegar, sugar, sea salt and water in a medium saucepan over medium heat, stirring until the sugar melts. Bring the pickling liquid to a boil.

Place the ginger into a sterilized airtight jar.

Once the pickling liquid has come to a boil pour over the ginger into the jar.

Allow to cool, then store in the fridge until fully pickled.

Recipe by Michael Weldon

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White Bean And Anchovy DIP With Charred Peppers And Yoghurt Flatbread

White Bean And Anchovy Dip With Charred Peppers And Yoghurt Flatbread

Ingredients

White Bean and Anchovy Dip
400g can white beans or cannellini beans, drained and washed under cold water
50g anchovies
1 large garlic clove, peeled
75g extra virgin olive oil
75g lemon juice
Salt to taste

Charred Peppers
1 large red capsicum
1 yellow capsicum
2 tsp dried oregano
Zest of 1 lemon
1 tbs extra virgin olive oil
Salt and pepper

Yoghurt Flatbread
400g plain flour, plus extra for dusting
100g Jalna natural yogurt
200g warm water
7g instant yeast
10g caster sugar
pinch of salt

Method

Yoghurt Flatbread
For the Yoghurt Flatbread, combine the natural yogurt, warm water, yeast and sugar into a bowl. Leave the mixture until bubbles start to form on the surface. This means the yeast is activated. Next, it’s time to mix the wet ingredients with the flour and the salt.

Once the dough has come together, empty the bowl out onto the bench and need for 10 minutes, until you have a silky smooth dough.

Place the dough back into a bowl, loosely cover with a tea towel and place in a warm place to rise and double in size.

White Bean and Anchovy Dip
For the White Bean Dip, place all of the ingredients into a blender and blitz until smooth.

Once cool enough to handle, with a sharp knife, slice the side off the capsicum. Scrape away the blackened skin.

Finely slice the flesh of the capsicum and place it into a bowl. Stir in the dried oregano, lemon zest, olive oil and salt and pepper with the capsicums.

For the Yoghurt Flatbreads, portion the dough into small balls of dough, a bit larger than a golf ball. Roll the dough out to about a 25mm. place the dough over a hot bbq for about 2-3 minutes on each side. Brush with garlic oil and season with salt and pepper.

To serve, make a circle of the white bean dip in the middle of a plate. Scatter over some of the charred peppers. Serve with Yoghurt Flatbread.

Recipe by Andy Allen

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Tahini, Dark Chocolate & Cranberry Cookies

Tahini, Dark Chocolate & Cranberry Cookies

Ingredients

125g butter, room temperature/ softened
½ cup caster sugar
½ cup brown sugar
1 free range egg
1 ½ cup self raising flour
1 tablespoon tahini paste
¾ cup good quality dark chocolate
½ cup dried cranberries
sea salt to taste

Method

Preheat oven to 180 degrees. Grease and line 2 large oven trays with baking paper. Place the butter and sugars in the bowl of an electric stand mixer fitted with a whisk attachment and beat until pale.

Add in the egg, tahini and flour and beat until well combined. Stir through the chocolate and cranberries and gently mix until evenly distributed.

Roll the dough into golf ball-sized rounds and divide amongst trays, leaving a 6cm gap in between each ball. Slightly flatten the top, the bake for 15 minutes, or until golden and crisp. Cool slightly before serving.

Recipe by Courtney Roulston

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Pickled Veggies With Ricotta And Carrot Top Pesto

Pickled Veggies With Ricotta And Carrot Top Pesto

Ingredients

Fresh ricotta, to serve (see ‘Fresh Ricotta’ recipe)

Pickled Veggies
6 Dutch carrots, stems trimmed
1 bunch radishes, quartered
3 baby purple beetroots, peeled and thinly sliced into rounds
3 baby yellow beetroots, peeled and thinly sliced into rounds
1 red onion, peeled and sliced into 5mm slices

Pickle Liquor
2 bay leaves
2 tsp fennel seeds
2 garlic cloves
5 garlic cloves
500ml apple cider vinegar
500ml caster sugar
500ml water

Carrot Top Pesto
1 cup carrot tops - washed
1/2 cup basil leaves - washed and leaves picked
1 garlic clove - peeled and roughly chopped
2 tbs pepitas, toasted
4 tbs extra virgin olive oil
Zest and juice of 1 lemon
Salt and pepper to taste

Method

Place all of the veggies into a heatproof container bar the beetroots. You will need to do both the yellow beets and the purple beets separately, otherwise, the colour from them will stain the other veggies.

Heat up all of the ingredients for the pickle liquor and bring them to the boil Pour the liquid over the veggies and leave to cool.

Carrot Top Pesto
For the Carrot Top Pesto, place all of the ingredients into a mortar and pestle and pound until it becomes a smooth paste. Season with salt and pepper.

Serve pickled veggies, pesto and ricotta with toasted sourdough.

Recipe by Andy Allen

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Tandoori Cauliflower and Chickpea Salad with Burnt Butter Curry Leaf Dressing

Tandoori Cauliflower and Chickpea Salad with Burnt Butter Curry Leaf Dressing

Ingredients

1 cauliflower, cut into chunks
500g Jalna Greek yoghurt
200g packet Coles Tandoori Marinade
1 red onion, diced finely
½ bunch coriander, chopped finely
400g can chickpeas, rinsed and drained
150g unsalted butter
3 sprigs of curry leaves
1 tsp yellow mustard seeds
1 lemon, juiced
½ bunch coriander, leaves picked
Sea salt flakes

Method

Heat a grill or BBQ until smoking.

Add 250g yoghurt and the tandoori marinade to a bowl, mix until evenly combined. Add the cauliflower and coat in the mixture, making all the cauliflower is well coated.

Once the grill is hot, add the cauliflower and cook until the cauliflower soft and the marinade has caramelized.

In a bowl combine the remaining yoghurt with diced red onion, chopped coriander and a pinch of salt.

In a pot melt the butter until it bubbles. Add the mustard seeds and curry leaf. Cook until the leaves are crispy. Remove from the heat and scoop out the leaves. Squeeze in the lemon juice and season with salt.

To serve spread the yoghurt on the bottom of the plate. Spread the tandoori cauliflower around the plate. Top with the mustard butter. Garnish with crispy curry leaves and coriander.

Recipe by Michael Weldon

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Barbecued Caulini Salad with Grilled Grapes and Pistachios

Barbecued Caulini Salad with Grilled Grapes and Pistachios

Ingredients

400g caulini
1 bunch red grapes
100g pistachios
1 eschalot, peeled and thinly sliced
1 bunch of fresh mint, leaves picked
Zaatar, to garnish

Dressing
200ml vegetable oil
100ml red wine vinegar
2 tbs honey
2 tbs dijon mustard
Salt and pepper

Method

Preheat a BBQ grill plate.

Meanwhile, separate the caulini into large florets. Give it a good drizzle with olive oil and a hefty sprinkle of sea salt and place it on the grill plate for 6 minutes, turning to char all sides evenly.

Add the bunch of grapes on the stalk onto the grill plate and cook for 8-10 minutes, turning until charred on most sides. Remove the grapes from the BBQ and when cool enough to handle, cut the grapes in half.

Dressing
To make the dressing, whisk together the red wine vinegar, honey, mustard and salt and pepper. Slowly drizzle in the vegetable oil and continue to whisk away until everything is emulsified together.

Okay, assembling the salad. Throw your caulini, sliced eschalots, mint leaves, half a handful of pistachios and halved grapes into a large mixing bowl. Splash in a couple of tablespoons of the dressing and season the mix with salt and pepper. Gently mix the salad, place it into a bowl and give it a light dusting with zaatar to finish.

Recipe by Andy Allen

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