Tandoori Potatoes with Yoghurt & Mango Chutney

Tandoori Potatoes with Yoghurt & Mango Chutney

Recipe By Michael Weldon

Ingredients

• 8 medium potatoes, skin on, washed (Coles red royal, desiree or sebago)

• 2 tbs Patak`s tandoori paste 

• 4 tbs extra virgin olive oil 

• sea salt to taste 

• 2/3 cup Greek yoghurt to serve 

• 2-3 tbs Patak`s mango chutney, to serve 

• 1 shallot, peeled slice into rings to serve 

• 1 cup coriander sprigs to serve 

• 1 lime, cut in wedges for garnish

Method

• Pre heat the oven to 190 degrees (C). Cut the potatoes into wedges or chunks and dry them off with a clean tea towel so they are dry. Place the potatoes into a mixing bowl and toss with the tandoori paste, extra virgin olive oil and a pinch of salt. 

• Spread the potatoes onto a lined oven tray in a single layer and roast for 40 minutes, or until crispy on the outside and fluffy on the inside. Remove from the oven and place the potatoes onto a serving platter.

• Dollop the yoghurt and mango chutney over the top of the potatoes. Scatter with shallot rings, coriander and lime wedges before serving. 

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BBQ Scallops with Ginger-Miso Dressing

BBQ Scallops with Ginger-Miso Dressing

Recipe By Courtney Roulston

Ingredients

• 12 xl Coles scallops in the shell 

• 1 tbs white miso paste 

• 1 tbs mirin 

• 1 tsp Coles Asia sesame oil 

• 40 g butter, softened 

• 1 tsp Coles finest pure Canadian maple syrup 

• 2 tbs ginger, finely sliced into julienne 

• 1 tbs chives, finely sliced to serve 

• 1 lemon to serve, cheek cut off

Cooked on The Ziggy available at Barbeques Galore

Method

• Heat a BBQ grill plate to a medium-high heat. Whisk together the miso, mirin, sesame oil, butter and maple in a bowl until combined. 

• Scatter the ginger over the scallops then spoon the miso mixture over the top of each scallop. 

• Place the scallops onto the grill and cook for 4-5 minutes, or until the scallops are just cooked and the miso mixture is bubbling. 

• Place the scallops onto a serving plate and squeeze over a cheek of lemon. Garnish with chopped chives and serve immediately. 

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BBQ Leeks with Grated Egg Dressing

BBQ Leeks with Grated Egg Dressing

Recipe By Courtney Roulston

Ingredients

• 4 whole large leeks

• 80 ml (1/3 cup) Squeaky Gate extra virgin olive oil 

• sea salt and pepper to taste 

• 2 free range eggs, hard boiled and chilled

• 1 tsp Coles dijon mustard 

• ½ lemon, zest and juice

• 1 tbs capers, rinsed, chopped 

• ¼ cup Coles deli green olives, pitted, chopped 

• 3 cornichons, finely chopped 

• 2 tbs flat leaf parsley, chopped 

• 2 tbs chives, finely sliced, leave some aside for garnish

Method

• Heat a BBQ plate to a medium heat. Trim the green tops from the leeks and slice in half lengthways (leaving the root on as this will help the leeks hold together while they grill). Drizzle with 30ml of extra virgin olive oil and season with a little salt. Grill the leeks for 4-5 minutes, each side, or until tender on the inside and charred on the outside. Remove from the grill and place onto a tray. Cover the tray with aluminium foil to steam the leeks through for 2 minutes. 

• Meanwhile, boil the eggs in a pot of salted water for 10 minutes to hard boil. Place into a bowl of iced water. Once cool enough to handle, peel and set aside.

• For the dressing, whisk the mustard, lemon zest, lemon juice, capers, olives, cornichons, parsley and half the chives with the remaining extra virgin olive oil. Season with pepper and taste to see if the mixture needs any extra salt.

• Remove the leeks from the tray and place them onto a serving platter cut side up so they hold the dressing. Pour any juices from the leek tray into the dressing and mix in. Spoon the dressing over the leeks then using the large side of a box grater, grate the eggs all over the top. Garnish with extra chives and a little more lemon zest before serving. 

• *Optional: serve with roast chicken on grilled fish.

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Seared Scotch Fillet with Olive Oil, Anchovy and Herb Sauce

Seared Scotch Fillet with Olive Oil, Anchovy and Herb Sauce

Recipe By Michael Weldon

Ingredients

• 2 garlic cloves

• 3 tbs capers

• 1 pickled jalapeno, seeds removed

• ¼ bunch fresh tarragon

• ½ bunch fresh chives

• ½ bunch fresh parsley

• ½ cup Squeaky Gate extra virgin olive oil

• 2 tbs Coles mustard

• ½ lemon, juice

• ½ tsp sea salt

• 2 anchovies

• 2 Coles scotch fillet steaks

• sea salt

• Squeaky Gate extra virgin olive oil

Method

• Add the garlic, capers and jalapenos to a mortar and pestle, pound into a paste. Add the herbs and salt, pound until the herbs are broken up. Add the extra virgin olive oil, mustard and lemon juice, mix until combined. 

• Heat a BBQ until it smokes. Season the steaks with sea salt and drizzle with olive oil. Place onto the grill and cook for 1-1.5 minutes then turn the steak 90 degrees and cook for a further 1-1.5 minutes to get bar marks, turn and repeat the process on the other side. Once the steak is cooked, remove from the heat and rest for a couple of minutes.

• Carve the steak into 1.5 cm slices and serve on a platter to share. Spoon over the dressing to coat the steak.

• Optional: Pair this dish with your favourite side salad and some French fries.

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Korean BBQ Spatchcock

Korean BBQ Spatchcock

Recipe By Michael Weldon

Ingredients

• 4 Coles spatchcock, back bone removed and butterflied

• Squeaky Gate extra virgin olive oil

• sea salt

Marinade

• 2 tbs Gochujang

• 1 tbs soy sauce

• 1 tbs Coles Asia sesame oil

• 1 tbs brown sugar

• 1 tbs rice wine vinegar

• 1 garlic clove grated

Cooked on The Ziggy available at Barbeques Galore

Method

• In a bowl mix together the marinade ingredients until smooth.

• Coat the spatchcock in the gochujang mixture, marinate for up to 2 hours. 

• Heat a BBQ until smoking. Brush the grill with olive oil. Place the spatchcock onto the grill skin side down. Turn and baste the underside. Cook until the skin is charred and slightly crispy and the chicken is cooked through.

• Once cooked, allow the spatchcock to rest.

• Season with a sprinkle of salt and serve straight away.

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Hot & Sour Pineapple Chicken Wings

Hot & Sour Pineapple Chicken Wings

Recipe By Courtney Roulston

Ingredients

• 12 Coles free range chicken wings

• sea salt and pepper to taste

• 1 tsp chilli powder

• 250 g Coles sweet baby peppers

• 1 sweet pineapple, peeled, sliced 

Hot & Sour Glaze

• 1/3 cup honey

• 2 tbs soy sauce

• 1 tbs tamarind paste

• 2 tbs chilli oil 

Garnish

• 1 lime, sliced into wedges

• ¼ cup roasted cashews, crushed

• 1 long fresh red chilli, sliced

• ¼ cup coriander stems

Cooked on The Ziggy available at Barbeques Galore

Method

• Pre heat a BBQ grill to a medium heat and rub the bars with a little oil. Mix the chilli powder with salt and black pepper and season the wings all over. Place the wings on the grill and cook, turning occasionally for 5-6 minutes each side, or until cooked ¾ of the way through then turn.

• Place the sliced pineapple onto the grill and cook for 5-6 minutes each side, or until char marks appear on the outside. Place the sweet peppers on to the BBQ for 5 minutes or until charred.

• Meanwhile whisk the hot and sour glaze ingredients together in a bowl. 

• Brush the wings with the glaze for the last 5 minutes of them grilling, turning occasionally until they are coated in the sticky glaze all over and have some charred marks on them.

• Place the pineapple, peppers and wings onto a serving tray. Add on the lime wedges, crushed cashews, fresh chilli and coriander sprigs then serve.

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BBQ Lamb Chops With Burst Tomato & Bean Salsa

BBQ Lamb Chops With Burst Tomato & Bean Salsa

Recipe By Courtney Roulston

Ingredients

• 8 medium-sized Coles lamb loin chops, leave the fat on

• sea salt and cracked pepper to taste

• 1/3 cup Squeaky Gate extra virgin olive oil

• 1 small red onion, sliced into thin wedges

• 2 cloves garlic, sliced

• 2 good quality anchovy fillets *optional

• 4 thyme sprigs, leaves picked

• 250 g Coles red perino cherry tomatoes

• 400 g can white cannellini beans, drained

• 1 tbs white or red wine vinegar

• 10 basil leaves, torn

• 3 cups rocket leaves to serve

• 1 lemon to serve 

Cooked on The Ziggy available at Barbeques Galore

Method

• Pre-heat a BBQ grill to a medium heat.

• Warm the extra virgin olive oil in a frying pan over a medium heat. Add in the onion and cook for 2 minutes to soften. Add in the garlic and anchovy fillets and cook for 2 minutes, or until the garlic is fragrant and the anchovies have melted. Stir through the thyme and tomatoes and leave on a gentle heat for 5 minutes to blister the tomatoes.

• Meanwhile, season the lamb loin chops and place onto the grill. Cook for 3 minutes each side, or until golden and caramelised on the outside. Remove from the grill and allow to rest in a warm spot on a tray.

• Stir the white beans, vinegar, basil, a pinch of salt and pepper into the tomatoes. Leave to warm through for 2-3 minutes while the lamb is resting.

• Pour any juices that have come from the lamb into the tomato salsa. Place the rocket onto the side of a serving platter. Spoon half the salsa mixture onto the plate and top with the lamb chops. Spoon over the remaining salsa mixture and crack over a little extra black pepper, sea salt and lemon wedges. Serve warm. 

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BBQ Pork Chop with Fennel and Apricot Slaw

BBQ Pork Chop with Fennel and Apricot Slaw

Recipe By Michael Weldon

Ingredients

• 2 Coles free range pork loin chops

• sea salt

• extra virgin olive oil

• 1 head of fennel, shaved

• ¼ cup dried apricots sliced

• ½ bunch watercress, picked

• 2 tbs extra virgin olive oil

• ½ lemon juice

• 1 tsp grain mustard

Garnish

• extra lemon

• extra mustard

Method

• Heat a BBQ until it is smoking. Season the pork with sea salt and brush with a touch of olive oil. Place on the BBQ and cook turning only once until the meat is cooked to your liking. Once cooked allow the meat to rest for a couple of minutes.

• In a large mixing bowl combine all dressing ingredients together along with the slaw ingredients and a pinch of salt.

• Carve the pork chops off the bone and serve sliced back with the bone, then top with salad.

• Finish with lemon and extra mustard.

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Smoked Lamb Shoulder with Coriander Sauce

Smoked Lamb Shoulder with Coriander Sauce

Recipe By Michael Weldon

Ingredients

• 1 boneless lamb shoulder (around 2 kg)

• 2 tbs smoked paprika

• 1 tbs brown sugar

• 1 tbs cumin

• 1 tbs coriander powder

• 1 tbs cinnamon

• 1 tsp black pepper

• sea salt

Coriander Sauce

• 1 bunch coriander

• ½ bunch basil

• 2 garlic cloves

• ¼ cup olive oil

• 1 lemon, juice

• sea salt

Chopped Herb and Tomato Salad

• 1 bunch coriander, chopped

• ½ bunch mint, chopped

• ½ bunch basil, chopped

• 1 small red onion, chopped

• ½ punnet yellow cherry tomatoes, chopped

• 1 tbs olive oil

• 1 tbs white wine vinegar

• sea salt

Garnish

• pita

• extra fresh herbs

Method

• Heat your smoker to 140 degrees (°C) with an even and consistent level of smoke. 

• Mix together the paprika, cumin, coriander powder, cinnamon, brown sugar, salt and black pepper. Sprinkle then press the rub mixture over the lamb shoulder in an even layer and pat down. Place onto the smoker and smoker for 4 – 6 hours until tender.

• Combine the coriander sauce ingredients and blend until smooth. Taste and season with sea salt if needed.

• Combine all the chopped salad ingredients, mix until dressed. Taste and season with sea salt if needed. 

• Once the lamb is cooked allow to rest slightly. Slice or flake with forks.

• Serve the lamb and salad on a plate topped with the sauce or serve in a pita.

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Mango Habanero Hot Sauce with BBQ Wings

Mango Habanero Hot Sauce with BBQ Wings

Recipe by Courtney Roulston

Ingredients

• 1.2kg whole chicken wings

• sea salt to taste

• 2 fresh Coles mangoes

• 2 tablespoons Squeaky Gate extra virgin olive oil

• 1 small brown onion, diced

• 2 cloves garlic, chopped

• 2 habanero chilli pepper, chopped (orange or red)

• 3 long red chillies, chopped

• 3 large vine ripened tomatoes (or you can use a tin crushed tomatoes)

• 1/4 cup maple syrup

• 1/3 cup apple cider vinegar

• Raco medium size pan

Method

• Heat a BBQ plate to medium. Season the wings with sea salt and place onto the grill. Cook, turning occasionally for 30 minutes, or until the skin is golden, slightly charred and the meat is cooked through.

• Peel the mangoes and chop the flesh into a rough dice.

• Heat the frying pan over a medium heat. Add in the oil and onion and cook for 2-3 minutes to soften. Add in the garlic, habanero and long red chillies. Cook for 2 minutes for the chillies to soften. Add in the mango flesh and tomatoes and cook for a further 5 minutes, or until the mixture is softened and slightly reduced. Pour in the maple syrup and vinegar, then remove from the heat.

• Place the hot sauce ingredients into the jug of a stick blender and blitz until smooth. Taste for balance and check for seasoning before pouring into a sterilised jar.

• Serve the BBQ wings with the hot sauce on the side for dipping.

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