Mama Weldon's Mango Chutney Chicken Burgers

Mama Weldon's Mango Chutney Chicken Burgers

Recipe By Michael Weldon

Ingredients

• 500 g Coles chicken mince

• 2 tbs Patak’s mango chutney

• 2 tbs Patak’s korma paste

• 1 cup breadcrumbs

• ½ bunch coriander, chopped

• 2 spring onions chopped

Yoghurt Sauce

• 1 cup Greek yoghurt

• 1 garlic clove grated

• ½ lemon juice

• 1 pickles onion, diced

• 1 tsp smoked paprika

• 4 soft white bread buns

• 1 oak leaf lettuce

• 2 red onion, sliced thinly

• 1/4 bunch coriander

Method

• Add the burger ingredients into a large bowl, mix until all ingredients are evenly combined. Form into 4 burger patties. 

• In a separate bowl, mix together the yoghurt sauce ingredients.

• Heat a griddle pan or BBQ. Cook the burger until charred and cooked through. Toast the buns on the cut side only.

• To build the burgers, spread the buns with yoghurt sauce, add lettuce, red onion and coriander. Top with the burger patty and enjoy.

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Pork Cutlets with Sage & Apple Cider Sauce

Pork Cutlets with Sage & Apple Cider Sauce

Recipe By Courtney Roulston

Ingredients

• 4 Coles bone-in thick cut pork cutlets 

• sea salt and black pepper, to taste 

• 2 tbs extra virgin olive oil

• 2 small apples, cut into thick wedges 

• 30 g Coles butter 

• 1 small French shallot, diced 

• 2 cloves garlic, crushed 

• 20 sage leaves, half chopped, half whole 

• 2 tsp Coles whole grain mustard

• 2 tsp Coles dijon mustard 

• 1 tbs Coles honey 

• 1/2 cup apple cider 

• 2 tbs apple cider vinegar 

• ½ cup cream  

Cooked using The Ziggy available at Barbeques Galore

Method

• Heat the oil in a large non-stick frying pan. Fry the whole sage leaves for 20 seconds, or until crisp. Remove from the pan, drain and set aside on kitchen paper.

• Heat the same pan with the oil on a medium heat. Season the pork with sea salt and black pepper. Cook the pork and apple wedges for 4 - 5 minutes each side, or until browned and just cooked through. Remove pork and apples from the pan and set aside on a tray to rest.

• Place the pan back onto the heat. Add in the butter and using a wooden spoon scrape any brown bits from the bottom of the pan. Add in the shallot, garlic and chopped sage. Cook, stirring for 2 - 3 minutes before adding in both of the mustard types, honey, apple cider, cider vinegar and a pinch of salt and pepper. Simmer the sauce for 5 minutes, then add in the cream. Reduce the sauce for a further 5 minutes, or until glossy and thickened. 

• Place the pork back into the sauce to warm through. Place onto the serving place, add grilled apples and scatter with crispy sage leaves. 

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Charred Cabbage with Peanut & Chilli Relish

Charred Cabbage with Peanut & Chilli Relish

Recipe By Courtney Roulston

Ingredients

• 1 whole medium sized drumhead or savoy white cabbage 

• 3 cups boiling water from the kettle 

• 2 tbs extra virgin olive oil 

• 12 coriander sprigs to serve, stored in iced water 

Peanut & Chilli Relish

• 2 green spring onions, finely sliced 

• 2 tsp fresh ginger, finely chopped 

• pinch white pepper 

• 1 clove garlic, grated 

• 1 tbs dried chilli flakes 

• ½ cup Squeaky Gate extra virgin olive oil 

• 2 tbs gluten free soy sauce 

• 2 tbs rice wine vinegar 

• 1 tsp Coles Asia sesame oil 

• 1 tbs maple syrup 

• ¼ cup Coles roasted peanuts, chopped, plus extra to serve 

Cooked using The Ziggy available at Barbeques Galore

Method

• Cut the cabbage into 6 or 8 wedges, leaving the core intact to hold the wedges together. Place the cabbage wedges into a tray, cover with boiling water then a sheet of aluminium foil and set aside for 5 minutes to slightly steam through. Drain well.

• Heat a BBQ grill to a medium/high heat. Drizzle the cabbage with a little extra virgin olive oil and a pinch of sea salt. Cook on the grill for 5 - 6 minutes each side, or until charred on the outside and tender in the middle. 

• To make the relish, heat the oil in a small pot until nearly smoking. Place the spring onion, ginger, pepper, garlic and dried chilli into a heat-proof bowl. Carefully pour over the oil to scald the ingredients. Once it has stopped bubbling stir in the soy, vinegar, sesame oil, maple syrup and peanuts. 

• Place the cabbage onto a serving platter and spoon over the dressing. Garnish with extra peanuts and coriander sprigs. 

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Cumberland Sausage, Tomato Relish & Herb Salad

Cumberland Sausage, Tomato Relish & Herb Salad

Recipe By Courtney Roulston

Ingredients

• 1 pack Coles finest Italian pork sausage

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

• 1 large brown onion, sliced 

• 2 cloves garlic, sliced 

• 1 tsp tomato paste 

• 4 Coles large vine tomatoes, roughly chopped 

• 4 thyme sprigs, leaves picked 

• sea salt to taste

• black pepper to taste 

• 1 ½ tbs Coles finest red wine vinegar 

• 1 tsp honey 

• sourdough to serve (rye or wholemeal)

Herb Salad 

• 2 cups flat leaf parsley

• 1 tbs lemon peel, cut into thin strips 

• 1 golden/French shallot, sliced into thin rings 

Cooked using The Ziggy available at Barbeques Galore

Method

• Heat a BBQ grill to a medium heat. Remove the sausages from the pack and on a clean work surface, un-twist the sausage links so you have one long sausage. Carefully roll the sausage into a large spiral and use 2 metal skewers spiked through the middle to hold it in shape.

• Brush the sausages with a little extra virgin olive oil and place onto the grill. Cook for 7-10 minutes, or until nicely browned. Turn over and cook for a further 7 minutes, or until cooked through. Rest in a warm area of the BBQ.

• Meanwhile heat 50 ml of the oil in a medium frying pan. Add in the onion and cook for 3 minutes to soften. Spoon in the tomato paste and stir. Toss in the thyme sprigs, garlic and salt to taste. Add in the chopped tomatoes and leave to braise for 5 minutes, or until the tomatoes are starting to soften. Add in 1 tbs of vinegar and the honey. Add pepper to taste. Taste the relish for balance and turn off the heat.

• Toss the parsley leaves, lemon peel and shallot in a small bowl with the remaining vinegar, extra virgin olive oil and a pinch of salt.

• To serve, spoon the tomato relish onto the base of a serving plate. Place the sausage spiral on top and mound the salad on top. Serve warm with crusty bread for dipping into the sauce. 

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Whole Snapper with Jalapeno Sauce

Whole Snapper with Jalapeno Sauce

Recipe By Michael Weldon

Ingredients

•  1.5-2 kg Coles deli whole snapper, gutted and scaled 

Jalapeno Sauce 

• ½ cup extra virgin olive oil

• 2 tbs pickled jalapenos

• 1 tbs pickled jalapeno liquid

• 1 fresh Coles jalapeno

• 1 tbs Coles dijon mustard

• ½ tsp sea salt 

• ½ bunch coriander

• ½ bunch basil

• sea salt

Garnish 

• fresh basil leaves

• fresh coriander leaves

Cooked using The Ziggy available at Barbeques Galore

Method

• Pre-heat BBQ on medium-high setting.

• Score the whole fish diagonally ½ cm into the flesh. Sprinkle salt and rub it into the skin on both sides.

• Place the fish on the grill skin side down with the lid down for 7 minutes so that it cooks it through like an oven. Once the skin is crispy and golden carefully flip the fish and continue to cook the fish further, 2 spatulas will make this job easier. 

• In a mason jar add the extra virgin olive oil, jalapenos, jalapeno juice, dijon mustard and sea salt. Using a stick blender, blend until the sauce is combined and emulsified. Once emulsified add the herbs and blend into a paste.

• Serve the fish on a large platter with the jalapeno sauce brushed over the top and garnish with herb leaves.

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Yoghurt Marinated Lamb Cutlets with Chopped Salad

Yoghurt Marinated Lamb Cutlets with Chopped Salad

Recipe By Michael Weldon

Ingredients

•  16 Coles lamb cutlets

Marinade 

• 1 cup Greek yoghurt

• 2 garlic cloves

• 1 bunch coriander

• 1 tbs garam masala

• 1 tsp sea salt

• 2 tbs olive oil

Chop Salad

• 2 Coles baby gem lettuce, chopped

• 2 tomatoes, chopped

• 1 cucumber, chopped

• 1 red onion, chopped

• ½ lemon, juice

• 2 tbs extra virgin olive oil

• sea salt to taste

• lemon wedges, to serve

Cooked using The Ziggy available at Barbeques Galore

Method

• Combine the marinade ingredients together in a bowl and stir until the mixture is smooth.

• Place lamb chops within marinade and allow them to marinate for at least an hour or up to 12 hours.

• Heat the BBQ to a medium-high heat. Brush the grill with olive oil. Place the chops on the grill and cook, turning every minute until done to your liking. Once cooked rest the chops for a few minutes.

• In a bowl mix together all the salad ingredients until coated evenly in the dressing. 

• Serve the lamb chops with the salad on the side and a wedge of lemon. 

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BBQ Salmon Cutlets with Spicy Slaw

BBQ Salmon Cutlets with Spicy Slaw

Recipe By Michael Weldon

Ingredients

•  4 Coles deli salmon cutlets

Marinade

• 1 lemongrass stick, sliced thin

• 1 thumb sizes piece of ginger

• 2 red chillies, roughly chopped

• 2 garlic cloves, roughly chopped

• 2 kaffir lime leaves, chopped

• 1 tbs fish sauce

• 1 tsp Coles brown sugar

• small bunch coriander leaves and stems

• 1 tbs extra virgin olive oil

Spicy Slaw

• ½ green cabbage, shredded

• 2 carrots grated

• 3 spring onions, sliced thinly & diagonally

• ¼ cup Coles mayonnaise

• ½ lime, juice 1 lime

• 1 tbs chilli sauce

• ½ bunch coriander, chopped

• sea salt pinch to taste

• 1 tbs extra virgin olive oil 

Garnish

• ½ bunch coriander

• ½ bunch Coles Vietnamese mint

• 1 large red chilli, sliced

Cooked using The Ziggy available at Barbeques Galore

Method

• Light your BBQ and get it smoking hot.

• In a mortar and pestle (or blender) combine all the marinade ingredients, apart from the fish sauce. Smash in mortar and pestle until combined into a chunky paste. Add in the fish cause and extra virgin olive oil and stir in.

• Spoon the marinade over the salmon cutlets and place in the fridge for at least 30 minutes up to 2 hrs to marinate.

• In a bowl combine all the slaw ingredients and mix until the salad is coated in the mayonnaise and chilli sauce.

• Brush your BBQ grill with a tea towel to make sure it’s clean then brush with some olive oil. Place the salmon cutlets on the BBQ, one side for 7 minutes then 2 minutes on the other side or cooked until your liking.

• Serve the salmon cutlets on top of the slaw garnished with fresh herb leaves and chilli.

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Burnt Cabbage with Anchovy Butter

Burnt Cabbage with Anchovy Butter

Recipe By Michael Weldon

Ingredients

•  ½ Coles savoy cabbage, cut in half

• ½ Coles red cabbage, cut in half

• 150 g butter, room temp

• 1 small jar of anchovies

• 1 lemon, zest

• 4 thyme sprigs, leaves picked

• extra virgin olive oil

• butter

• sea salt

Method

• Heat a BBQ with a flat plate until it begins to smoke. Drizzle the cabbage with olive oil, place on the BBQ with the cut side facing down and press down. Wait till the cabbage is burnt before turning. Cooking it slowly, this will take a while and it is how we get a soft and gooey texture in the centre of the cabbage. Shut the lid of the BBQ whilst the cabbage cooks for about 20 minutes or until it feels tender and soft.

• In a mortar and pestle, combine the anchovies, lemon, parsley and a small pinch of salt. Add the butter and mix until the butter is combined. Keep at room temperature.

• Once the cabbage is cooked cut the quarters into half and arrange on a platter. With a pastry brush or the back of a spoon, brush the cabbage pieces with butter then let it melt into the cabbage. Repeat this process again once more before serving. Serve warm with your favourite roast meat.

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Grilled Zucchini with Charred Herb Salsa

Grilled Zucchini with Charred Herb Salsa

Recipe By Courtney Roulston

Ingredients

• 5 medium green zucchini, or yellow or a mix, sliced lengthways into 2-3 mm strips

• ½ cup (125 ml) extra virgin olive oil 

• sea salt to taste 

• 1 Coleslong red chilli 

• 150 g Colessoft goat’s cheese 

• 2 tbs pepitas, toasted

Charred Herb Salsa

• 1 bunch each coriander, parsley, mint & chives

• 1 long green chilli 

• 1 small clove garlic 

• juice and zest of 1 lemon 

• 1 tsp Coles honey 

• 2 good quality anchovy fillets *optional 

Method

• Pre heat a BBQ grill plate to a medium heat. Toss the sliced zucchini and long red chilli in 35 ml of the oil and season with a pinch of sea salt. Grill the zucchini and chilli on the BBQ for 2 minutes each side, or until some char marks are on the outside, but the zucchini is still holding together. Remove from the BBQ and set aside on a tray to rest. Chop the charred red chilli and set aside.

• Prepare ½ bunch of each of the herbs and drizzle with a little oil. Place the herbs and green chilli over the hottest part of the grill and cook for 2 minutes, or until slightly smoking. Roughly chop the charred herbs and chilli and place into the jug of a stick blender. Add in the garlic, lemon zest, lemon juice, honey, anchovies, remaining fresh herbs, remaining oil and a pinch of salt. Blitz until the mixture is smooth and green. 

• Arrange the grilled zucchini onto a large serving platter. Dollop over the herb salsa, goat`s cheese, pepitas, reserved chopped red chilli and a few fresh mint leaves. 

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Cabbage Steak Meuniere

Cabbage Steak Meuniere

Recipe By Courtney Roulston

Ingredients

• 1 medium-large Coles white cabbage (drumhead, savoy or sugarloaf)

• sea salt and black pepper to taste 

• 2 tbs Squeaky Gate extra virgin olive oil

Meuniere Sauce

• 75 g butter 

• 1 tbs baby capers, rinsed, dried 

• ¼ cup flaked almonds 

• 2 tbs parsley, chopped, plus extra to serve

• 1 lemon

Cooked using The Ziggy available at Barbeques Galore

Method

• Cut two 1-inch thick steaks from the middle of the cabbage so the core holds them together-reserving the outer parts for another recipe.

• Heat a BBQ plate or large non-stick frying pan over a medium heat. Drizzle the oil over the cabbage and season with sea salt. Cook on one side for 8-10 minutes, or until the cabbage has some nice charred colour. Turn the cabbage over and splash over 1-2 tsp of water or additional extra virgin olive oil on each steak to help them steam through. Cook for a further 6 minutes on the second side, or until the outside is charred and the center core is tender. 

• Place a fry pan onto a medium heat and add in the butter. Once the butter starts to foam, add in the capers and almonds and allow them to cook for 2-3 minutes, or until the almonds have browned. Add in a few strips of lemon zest and 2 tbs of lemon juice to stop the butter cooking. Stir in parsley and remove from the heat. 

• Place the cabbage onto serving plates and spoon over the sauce and garnish with extra parsley and a lemon wedge on the side.

• Serve with crusty bread and a fresh green salad. 

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Charred Chicken with Hot & Sour Dressing

Charred Chicken with Hot & Sour Dressing

Recipe By Courtney Roulston

Ingredients

• 1.6 kg Coles free range whole chicken, butterflied

• 1 tsp Chinese 5 spice powder 

• 1 tsp ground white pepper 

• 1 tsp sea salt flakes 

• 1 chicken stock cube 

• 2 tsp Coles brown sugar 

• 1/3 cup (80ml) Squeaky Gate extra virgin olive oil, additional to coat chicken and to brush on grill plate

Dressing

• 3 whole spring onions

• 2 whole long red chillies 

• 2 cloves garlic, peeled, sliced 

• 1 tsp ginger, julienne 

• 2 tsp Coles rice wine vinegar 

• 2 tsp Coles asia soy sauce 

• 1 tsp Coles asia sesame oil 

• 1 tsp brown sugar 

Cooked using The Ziggy available at Barbeques Galore

Method

• To butterfly the chicken, place the chicken breast side down on a board and cut down either side of the backbone. Remove the backbone and store in your freezer to make stock at a later time. Gently press down on the centre of the breast to flatten the chicken. Rub the spice mix all over the chicken and leave to sit at room temperature for 15 minutes. 

• Heat a grill plate on medium heat and brush the grill with a little extra virgin olive oil to ensure the chicken does not stick. Mix together the 5 spice powder, pepper, sea salt, stock cube and 2 tsp of the brown sugar in a bowl.

• Grill the chicken skin side up for 15-20 minutes, ensuring it is not on the direct heat or flaring up too much. Turn the chicken over and grill for a further 15 minutes, or until cooked through-you can test this with a meat thermometer or cut into the thickest part of the thigh to see if the juices run clear. Rest for 5 minutes. 

• Meanwhile brush the spring onions and chillies with a little oil and grill for 5-6 minutes, or until charred and tender. Remove from the grill and slice into rings. 

• Heat the remaining oil in a small pot until nearly smoking. Place the garlic and ginger in a heat proof bowl and pour over the hot oil to scald. Mix through the spring onions, chillies, vinegar, soy, sesame oil and remaining sugar. Stir and taste for balance of hot, sour, sweet and salty.

• Cut the chicken into portions and place onto a serving tray along with any juices. Spoon over the spring onions dressing and serve warm. 

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Lamb & Walnut Kebab with Tomato, Chickpeas & Yoghurt

Lamb & Walnut Kebab with Tomato, Chickpeas & Yoghurt

Recipe By Courtney Roulston

Ingredients

Kebab

• 500 g Coles lamb mince, keep the packaging

• 1 brown onion, ½ finely diced, ½ cut into thin wedges 

• ½ red capsicum, finely chopped 

• ½ cup walnuts, finely chopped 

• ¼ bunch flat leaf parsley, chopped 

• ¼ bunch mint leaves, half chopped, half whole leaves 

• 2 tsp ground cumin 

• ½ tsp ground cinnamon 

• sea salt and pepper to taste 

• 400g can Coles chickpeas, drained 

• 1/3 cup Jalna Greek yoghurt

• 4 warm flatbreads to serve 

Tomato Dressing

• 2 large ripe vine tomatoes

• 1 small clove garlic, finely minced 

• 1 tsp ground sumac, split into 2 

• 2 tsp harissa paste 

• 2 tbs Squeaky Gate extra virgin olive oil 

Method

• In a bowl, mix together the onion wedges with ½ tsp sumac, whole mint leaves, ripped parsley leaves, 1 tbs of olive oil and a pinch of salt and pepper. Set aside to use as a garnish. 

• Mix the lamb mince with the diced onion, capsicum, walnuts, parsley, chopped mint, cumin, cinnamon, and a pinch of salt in the plastic tray the mince came in. Using your fingers, push the mixture into the tray and then refrigerate to firm up. 

• Heat a BBQ plate to a medium heat.

• Turn the tray of kebab mixture out onto a chopping board and cut the mince into 4 large kebabs. Cook the kebabs for 3-4 minutes each side, or until cooked through. 

• Grate the tomatoes on the biggest side of a box grater onto a large serving plate. Stir through the garlic, sumac, harissa, extra virgin olive oil, chickpeas and a pinch of salt.

• Spread the tomato sauce & chickpeas all over the base of the serving plate. Top with the kebabs and drizzle over the yoghurt. Scatter with the onion and mint salad and serve with warm flatbreads.

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Charred Eggplant with Romesco and Tahini Yoghurt

Charred Eggplant with Romesco and Tahini Yoghurt

Recipe By Courtney Roulston

Ingredients

• 2 large eggplants

• extra virgin olive oil

• sea salt

Romesco Sauce

• 2 red capsicums

• 2 garlic cloves

• ¼ roasted almonds

• 2 thyme sprigs

• ¼ cup extra virgin olive oil

• 1 tbs sherry vinegar

• 1 tsp sea salt

Tahini Yoghurt

• 1 cup Jalna natural Greek yoghurt

• 2 tbs tahini

• 1 garlic clove, grated 

• 1 tsp cumin 

• 1 tsp smoked paprika

• 1 tsp sea salt

Garnish

• ½ bunch Coriander, leaves picked

• ¼ cup roasted almonds, chopped

Method

• Heat a BBQ until it begins to smoke. Rub the eggplants and capsicums with a little olive oil. Cook eggplant until the skin is blistered and the flesh is cooked through. Cook the capsicum until the skin is charred all over. Keep the eggplant warm.

• Once cooked, put the capsicum into a bowl and cover in plastic wrap to steam for 10 minutes. Peel the skin off the capsicum.

• In a large mortar and pestle add the garlic, almonds and a pinch of salt, pound into a paste. Add the peeled capsicum and pound until smooth. Add the thyme, olive oil and vinegar, mix together until combined. Taste and adjust seasoning to your liking.

• In a small bowl mix the tahini yoghurt ingredients together. 

• To serve, place the charred eggplants onto a large serving platter. Carefully cut into the top layer of the charred skin then fold the skin back to open the eggplant flesh. Lightly season the flesh with a sprinkle of sea salt then drizzle over the romesco sauce. Top with dollops of the tahini yoghurt. Finish with the coriander and almonds. 

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Grilled Chicken Thighs with Fish Sauce Marinade and Thai Slaw

Grilled Chicken Thighs with Fish Sauce Marinade and Thai Slaw

Recipe By Michael Weldon

Ingredients

• 1 kg Coles chicken thigh fillets

Fish Sauce and Lemongrass Marinade 

• 3 tbs fish sauce

• 2 lemongrass stalks, thinly sliced

• 2 tbs Coles brown sugar

• 2 lime leaves crushed

• 1 chilli, sliced thinly

Thai Slaw

• ¼ Chinese cabbage, shredded

• 1 carrot, match sticks

• 5 green beans, sliced thinly

• 2 spring onions, sliced diagonally thinly

• ½ bunch coriander, leaves picked

• 2 tbs mayo

• 1 tbs fish sauce

• 1 tsp chilli sauce

• 1 lime, juice

• 2 tbs roasted peanuts, chopped

Garnish

• 1 lime, quartered

• 2 tbs roasted peanuts, chopped

Cooked using The Ziggy available at Barbeques Galore

Method

• Combine the marinade ingredients in a mortar and pestle and pound until crushed together. Pour over the chicken thighs and marinate for at least an hour or up to 12 for more flavour. 

• Heat a BBQ until it begins to smoke. Brush the grill with some oil then add the chicken and cook until caramelised and cooked through.

• In a large bowl combine the slaw ingredients, using your hands gently scrunch the ingredients together to slightly break them down. Mix until all the vegetables are coated in the dressing.

• Serve the slaw in a bowl topped with sliced chicken thighs garnished with extra peanuts and lime.

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Tomahawk Steak with Garlic and Anchovy Butter

Tomahawk Steak with Garlic and Anchovy Butter

Recipe By Michael Weldon

Ingredients

• 1 x 700 g Coles tomahawk steak, sitting in room temperature for 1 hour

• 1 tbs Squeaky Gate extra virgin olive oil

• sea salt and black pepper to taste 

• 80 g Coles butter

• 5 cloves garlic, skin left on 

• 5 good quality anchovies 

• 6 sprigs thyme 

• 1 tbs flat leaf parsley, finely chopped 

• 1 lemon cheek to serve

Cooked using The Ziggy available at Barbeques Galore

Method

• Remove the steak from the refrigerator 1 hour prior to cooking to bring it down nearly to room temperature.

• Heat a BBQ grill to a medium heat and rub the oil and salt over the steak. Cook the steak for 8-10 minutes each side, or until the centre reaches between 50-55 degrees (C) if you have a meat thermometer, alternatively press with clean fingers to check the firmness to your liking. Remove from the BBQ and rest in a warm spot on a tray for 8 minutes. 

• Heat the butter and garlic in a medium sized frying pan over a medium heat. Cook for 6 minutes, or until the garlic is fragrant. Add in the anchovies and thyme sprigs and cook for a further 3-4 minutes, or until the anchovies have melted. Remove from the heat and add in a few grins of black pepper, parsley and a squeeze of lemon.

• Cut the steak away from the bone and slice into thin strips. Arrange the beef onto a serving plate and spoon over the garlic butter mixture. Serve with a lemon cheek on the side.

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Brick Chicken with Grilled Broccolini

Brick Chicken with Grilled Broccolini

Recipe By Michael Weldon

Ingredients

• 1 whole chicken, back bone cut out and split into 2 pieces through the breast.

• 2 lemons, cut in half

• 2 bunches broccolini

• 1 cup Greek yoghurt

• 3 garlic cloves, finely grated 2 small cloves

• 2 tbs extra virgin olive oil

• sea salt

Cooked using The Ziggy available at Barbeques Galore

Method

• Start the bbq on a medium-high heat. Add a drizzle of olive oil to the chicken, then place the chicken skin side down on the bbq. Place something heavy on top of the chicken, traditionally it is a brick wrapped in foil. Cook the chicken on the skin side for 20 minutes on a low heat. 

• In a bowl combine the yoghurt, garlic and olive oil, mix together until smooth.

• While the chicken is cooking, drizzle extra virgin olive oil over the broccolini and add to the bbq. Add the lemons on to the bbq cut side down and cook until caramelised. 

• After around 20 minutes, turn the chicken. It should only take under 5 minutes on the other side. Once cooked through to your liking, remove from the heat and allow to rest.

• Carve the chicken into 8 pieces. Serve the chicken on the broccolini with the lemon piece and yoghurt on the side. Salt to finish.

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BBQ Kale with Parmesan Mascarpone and Chilli

BBQ Kale with Parmesan Mascarpone and Chilli

Recipe By Michael Weldon

Ingredients

• 1 bunch Coles green kale, stalks removed

• 1 bunch purple kale, stalks removed

• Squeaky Gate extra virgin olive oil

• sea salt

Chilli

• 3 large red chillies

• 1 bird’s eye, if you like it hot

• 1 garlic clove

• 1 tsp sea salt

• 2 tbs Squeaky Gate extra virgin olive oil 

Parmesan Mascarpone

• 2 tbs parmesan

• 1 tub Coles mascarpone 

• ½ lemon, zest and juice

• 2 tbs Squeaky Gate extra virgin olive oil 

Garnish 

• extra parmesan

Cooked using The Ziggy available at Barbeques Galore

Method

• Heat a BBQ until it is smoking hot. Dress the kale with extra virgin olive oil and salt. Place onto the BBQ and cook with the lid closed until slightly charred and crispy around the edges, this should take about 5 minutes. 

• In a mortar and pestle combine the chillies, garlic and sea salt. Pound into a paste then add the extra virgin olive oil and stir together. 

• In a bowl mix together the ingredients for the parmesan mascarpone.

• To serve spread the parmesan mascarpone on the base of a platter. Lay the grilled kale leaves over the top then grate over extra parmesan and spoon over the chilli.

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Caprese Salad with Roasted Tomatoes

Caprese Salad with Roasted Tomatoes

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 1 kg Coles cherry tomatoes, sliced in half lengthways

• 4 sprigs of thyme

• 1/4 tsp salt

• 4 tbsp extra virgin olive oil

• 2 tbs Coles finest balsamic vinegar

• 300 g fresh mozzarella, torn into a size similar

• to the basil leaves

• 3 large handfuls of basil leaves

Method

• Preheat the oven to 180°C.

• Prepare all the ingredients based on the instructions in the ingredients list.

• Line the baking trays with baking paper.

• Place the sliced tomatoes and thyme in a single layer on the baking trays.

• Sprinkle with salt, and drizzle with olive oil and balsamic vinegar.

• Bake for 30–40 minutes, or until the skin on the tomatoes start to blister and brown a little. Remove the tomatoes from the oven and allow to cool.

• Arrange the roasted tomatoes, cheese and basil in a slightly overlapping pattern on a serving platter, starting from the outside rim and working towards the centre.

• Drizzle with any remaining liquid from the roasted tomatoes.

• Serve with crusty bread or focaccia.

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Seafood Mixed Grill with Burnt Tomato and Caper Sauce

Seafood Mixed Grill with Burnt Tomato and Caper Sauce

Recipe By Michael Weldon

Ingredients

• 2 Coles barramundi fillets, cut in half lengthways

• 2 Coles salmon cutlets

• Squeaky Gate extra virgin olive oil

• sea salt

• 4 whole tomatoes, grilled on the bbq until charred all over

• 1 garlic clove

• 1 long red chilli, grilled on the bbq until charred all over

• ½ bunch parsley, chopped

• ¼ cup capers

• ¼ cup Squeaky Gate extra virgin olive oil

• 1 tbs Coles finest red wine vinegar

• 2 squid tubes, cut in halves and scored

• 1 garlic clove

• ½ tsp chilli flakes

• 1 lemon

• 4 large whole green prawns

• 8 mussels 

Garnish

• grilled lemons

• grilled sourdough 

• extra parsley

Cooked using The Ziggy available at Barbeques Galore

Method

• In large jar add the tomato, garlic, olive oil, charred chilli and a pinch of salt. Blend until semi smooth with a stick blender. Add the parsley, capers and vinegar, stir through. Taste and adjust seasoning to your liking.

• Heat a bbq until it is smoking. Make sure the grills are clean. Brush the barramundi and salmon cutlets with extra virgin olive oil and salt. Place the barramundi skin side down onto the grill and the salmon cut side. Cook for the majority of the time on the first side then turn and finish the cooking on the other side. 

• Coat the squid, garlic, chilli, lemon, a pinch of salt and a drizzle of olive oil. 

• Drizzle the prawn with olive oil and salt. Place onto the grill, cook until half the prawn changes colour then repeat the process on the other side until cooked. 

• Place the squid onto the grill and cook until charred on both sides, Slice into more manageable pieces.

• Place the mussels onto the BBQ and close the lid. Cook until the mussels pop open, then remove from the heat. 

• Once all the seafood is cooked, begin plating up. Start with spreading a couple of spoons of the sauce on the bottom of the plate then top with a piece of each seafood and a couple of mussels. Dress the seafood with a generous amount of the burnt tomato sauce. Place the grilled sourdough to the side. Top with parsley and some fresh lemon.

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Smoked BBQ Beef Brisket with Zucchini Pickles

Smoked BBQ Beef Brisket with Zucchini Pickles

Recipe By Courtney Roulston

Ingredients

• 1.5 kg Coles beef brisket

Spice Rub

• 1 tsp garlic powder 

• 1 tsp cumin powder

• sea salt and pepper to taste 

BBQ Sauce

• ½ cup apple cider vinegar 

• 1 cup tomato ketchup 

• 1/3 cup Coles honey 

• 2 tsp onion powder

• 1 tbs American mustard 

• 1 tbs worcestershire sauce 

To Serve

• 1 cup zucchini pickles

Method

• Pre-heat the smoker to 150 degrees (C).

• Mix all the spice rub ingredients together and coat the outer of the brisket then place the beef into the smoker and let cook low and slow for 6 hours or until the meat is tender.

• Whisk all the bbq sauce ingredients together and pour into a serving bowl.

• To serve, slice the beef brisket on a tray and serve with zucchini pickles and bbq sauce on the side.

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