Cherry Gingerbread Galette

Cherry Gingerbread Galette

Recipe By Courtney Roulston

Ingredients

Pastry

• 200 g Coles plain flour, plus extra for dusting 

• ½ tsp baking powder 

• 100 g cold butter, cut into cubes (plus 25 g extra melted for brushing)

• 125 g cream cheese, cut into cubes 

• sea salt to taste 

Gingerbread Filling

• ¾ cup almond meal 

• 1/3 cup Coles golden syrup 

• 1 tsp ground ginger 

• 1 tsp mixed spice 

• 1 tbs orange zest 

• 30 g butter, softened at room temperature

• 1 small free range egg 

Top Filling

• 700 g large fresh Coles cherries, pitted 

• 1 tbs demerara sugar (or raw sugar)

• Coles vanilla ice cream, yoghurt or custard, to serve 

Method

• To make the pastry, place the flour, baking powder, butter and a pinch of salt into a food processor and blitz for 30 seconds or until the mixture looks like breadcrumbs. Add in the cream cheese and pulse again until the mixture comes together in a ball in the base of a food processor, adding a little iced water if required. 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 1 hour to rest.

• Pre-heat the oven to 200 degrees (C). Mix together the gingerbread filling ingredients in a bowl until well combined and a thick paste-like consistency. 

• Remove the pastry from the fridge and roll out onto a lightly floured work surface and roll into a circle 5-6mm in thickness. Carefully transfer the pastry to a lined oven tray and spread with the gingerbread mixture, leaving a 7cm boarder around the outside. Arrange the cherries on top of the galette and carefully draw the pastry boarder up and over the filling, leaving a large area uncovered in the middle.

• Brush the melted butter around the outside of the pastry and sprinkle with sugar. Bake for 40 minutes, or until the pastry is golden. 

• Remove from the oven and set aside to cool slightly before slicing into wedges and serve with ice cream, yoghurt or custard.

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Hot Smoked Rainbow Trout with Dill and Lemon Yoghurt

Hot Smoked Rainbow Trout with Dill and Lemon Yoghurt

Recipe By Michael Weldon

Ingredients

• 800 g – 1 kg rainbow trout, gutted

• 1 tsp salt

• 1 tsp Coles brown sugar

• 1 tsp black pepper

Dill and Lemon Yoghurt

• 1 cup Jalna Greek yoghurt

• 1 bunch of dill, chopped

• ½ lemon, juice

• 1 tbs preserved lemon, diced

• 2 tbs olive oil

• 1 tsp sea salt

Garnish

• grilled sour dough

• dill pickles

Method

• Heat your smoker 150 degrees (C) with an even and consistent level of smoke. 

• Season the cavity of the fish with sugar, salt and pepper.

• Place the fish into the smoker and smoke for 45 minutes or until the fish is just cooked through.

• In a bowl mix together the ingredients for the dill and lemon yoghurt.

• Once the fish is cooked allow to cool slightly. 

• Serve the smoked fish on a platter with dill and lemon yoghurt on the side. Serve with grilled sour dough and dill pickles to make open sandwiches.

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Fig & Ricotta Hotcakes with Thyme Infused Honey

Fig & Ricotta Hotcakes with Thyme Infused Honey

Recipe By Courtney Roulston

Ingredients

• 150 ml honey 

• 1 small lemon 

• ½ bunch thyme, plus a few extra sprigs to serve  

• 1 vanilla bean, split and seeds scraped

• 2 free range eggs

• 450 g ricotta cheese (fresh one from the Coles deli) 

• ½ cup Coles full fat milk

• 1 cup self-raising flour 

• sea salt to taste 

• 4 fresh figs

• Squeaky Gate extra virgin olive oil, for frying 

Method

• Cut the lemon in half and place cut side down in a frying pan over a medium-high heat. Grill the lemon for 3 minutes, or until slightly charred.

• Place 120 ml of the honey in a small pot over a low heat along with the thyme, vanilla bean and charred lemons. Leave on a very low heat for 15 minutes to infuse.

• Whisk together the eggs, remaining honey, 280 g of ricotta, milk and a pinch of salt in a bowl. Sift in the flour and roughly chop 2 figs and add to the bowl. Gently fold through the flour and figs until you have a smooth batter.

• Heat a little oil in a non-stick frying pan on a medium heat. Place heaped tablespoon sized amounts of the batter in the pan and cook for 2-3 minutes each side, or until golden, puffed and cooked through. Repeat this process with all the remaining batter.

• Gently squeeze a little of the charred lemon juice into the infused honey. Whisk 1 tbs of the honey through the remaining ricotta cheese in a bowl.

• To serve, place the hotcakes onto serving plates and spoon on some of the ricotta mixture. Slice the remaining figs, place a few wedges onto the hotcakes and drizzle some of the infused honey all over the top. Scatter over some fresh thyme leaves and serve. 

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Potato Cavolo Nero and Anchovy

Potato Cavolo Nero and Anchovy

Recipe By Andy Allen

Ingredients

• 750 g washed Coles sebago potatoes

• ½ bunch cavolo nero

• 2 rosemary sprigs, leaves removed

• 6 anchovy fillets

• juice and zest of 1 lemon

• 3 tbs extra virgin olive oil

• salt and pepper

• 8 eggs

• 200 ml Coles full cream milk

Herb Salad

• ½ bunch parsley leaves

• ½ bunch dill leaves

• 1 eschallot, peeled and finely sliced

• ½ cup cornichons

• ¼ cup Persian feta

Method

• Pre heat your oven to 180 degrees (°C).

• Place a medium sized frying pan over a medium heat.

• Roughly chop your spuds into 2-3cm chucks. Add in a good wrack of extra virgin olive oil and the potatoes into the pan and cook for about 10 minutes, stirring occasionally.

• While the potatoes are cooking, crack the eggs into a bowl and lightly whisk the eggs together with the milk and good amount of salt and pepper.

• Remove the leaves from the stems of the cavolo nero and roughly chop the leaves and finely slice the stems. After the potatoes are caramelised and cooked through, add the stems of the cavolo nero and the rosemary leaves to the pan and cook down for another 3 minutes. Next add the leaves of the cavolo nero and sweat down for another 3 minutes. Then roughly chop the anchovy fillets and add them to the pan along with the lemon zest, lemon juice and salt and pepper. Ensure everything is well combined and then pour over the egg mix, making sure you disperse it evenly around the pan so there are no gaps without egg.

• Let the egg mix heat up on the stove for about 3 minutes and then transfer the frittata to the oven and cook for around 12-14 minutes depending on your oven.

• To check if the frittata is cooked, just press on the egg mix. If it is firm and the same texture from the outside to the middle of the pan, it’s done. If some of the egg mix is still a little soft, it needs more time in the oven.

• While the frittata is in the oven, place the cornichons, sliced eschalot and parsley and dill leaves into a bowl. Mix together and season with salt, pepper and a touch of olive oil.

• Once the frittata comes out of the oven, let it cool for half an hour and remove from the pan onto a board. Lastly, scatter over the Persian feta and herb salad. 

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Soy Pickled Eggs

Soy Pickled Eggs

Recipe By Courtney Roulston

Ingredients

• 6 large free range eggs, room temperature

• 3 cloves garlic, peeled, sliced

• 1 long red chilli, sliced

• 2/3 cup gluten free soy sauce

• 2 tbs rice wine vinegar

• 2 tbs mirin

• 1 tbs honey or sugar

• 2 tsp sesame oil

• 1 tsp toasted white sesame seeds, to serve

• 1 tbs chives, to serve

Method

• Carefully lower the eggs into a saucepan of gently boiling water. When the water comes back up to a boil, cook the eggs for 6 minutes. Use a slotted spoon to remove the eggs and place into a bowl of iced water to stop them cooking. Leave for 5 minutes to cool, then peel and set aside.

• Meanwhile place the garlic, chilli, soy sauce, vinegar, honey, sesame oil and 1 cup of water in a small pot over a medium heat. Bring up to the boil, then reduce heat and simmer for 5 minutes.

• Remove soy mixture from the heat and add in the eggs. Leave to sit at room temperature for a minimum of 2 hours to marinate. Once the mixture has cooled you can place in a sealed container in the fridge for 2-3 days to get maximum flavour.

• To serve, drain and slice the eggs in half. Sprinkle with sesame seeds and chives before serving.

• Best served on steamed rice, congee, noodles or salads.

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Smoked Salmon Tart

Smoked Salmon Tart

Recipe By Courtney Roulston

Ingredients

• 2 sheets store-bought puff pastry

• 1 free-range egg, beaten

• 200 g Coles spreadable cream cheese

• 150 g cold smoked salmon slices

• 1 Lebanese cucumber, peeled into ribbons (in iced water)

• 1 tbs Squeaky Gate extra virgin olive oil 

• 1/3 cup fresh dill sprigs

• 1 lemon to serve 

Pickled Onions

• ½ red onion, sliced into thin wedges

• ½ cup red wine vinegar

• 1 tbs sugar 

Seed Mix

• 1 tbs each white & black sesame seeds, toasted

• 1 tbs poppy seeds

• ½ teaspoon dried onion

• ½ teaspoon each sea salt & pepper 

Method

• Pre heat the oven to 200 degrees (°C).

• For the pickled onion, place the vinegar, sugar and a pinch of salt in a small pot over a medium heat. Bring up to the boil then remove from the heat and add in the onions. Set aside at room temperature for 15 minutes to pickle.

• Mix all the seed mix ingredients together in a bowl. Place the 2 sheets of pastry on top of each other on a lined oven tray and gently roll out into a rectangle with a rolling pin. Using a fork spike holes all over the middle of the pastry, leaving a 3 cm border. Brush the pastry all over with egg wash and sprinkle the seed mix all onto the border.

• Bake the pastry for 20-25 minutes, or until golden and puffy. Remove from the oven and allow to cool slightly-Press down the middle if it has puffed up.

• Spread the cream cheese over the tart. Layer the smoked salmon and cucumber ribbons over the top of the cream cheese. Drain the pickled onions and scatter over the tart along with the dill, lemon zest and a drizzle of extra virgin olive oil. Cut into squares before serving.

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Baked Green Shakshuka

Baked Green Shakshuka

Recipe by Sarah Todd

Ingredients

• 1/2 of a large head of broccoli, cut into fine florets

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 300g baby spinach

• 1/2 tsp ground coriander

• 1/2 tsp ground cumin

• 1/2 tsp paprika

• pinch of chilli flakes

• 100g feta, crumbled

• salt and pepper

• 4 eggs

• spring onion finely sliced for garnish

for serving

• flatbread

• Jalna greek yoghurt

Method

• Preheat oven to 180 degrees. Blanch broccoli by using a bowl, add broccoli and pour over boiling water and cover with a lid or plate and allow to sit for 4 minutes and strain.

• Place a heavy based frypan or cast iron pan (must be oven friendly) on medium heat and add extra virgin olive oil and sauté the onion until softened and translucent - about 7 minutes.

• Add in the garlic, cumin, coriander, and chilli, and sauté another minute.

• Add broccoli and spinach and cover and saute for 3 minutes.

• Lower the heat to medium. Flatten out the veg as best you can, then create little wells in the mixture in which the eggs can sit. Don't worry too much about making this perfect - some egg white may escape.

• Crack in the eggs, then place the pan in the oven. How long this takes will depend on the size of your eggs, check them for the first time after about 6 minutes, then check every few minutes to make sure that you don't overcook your yolks (unless that's your liking of course). As soon as the whites are opaque, you're ready to serve.

• Serve up with some flatbread, a big scoop of greek yoghurt and enjoy!

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Spiced Chia Pudding

Spiced Chia Pudding

Ingredient

2/3 cup Coles black chia seeds
2 cups unsweetened Almond milk
1 x 400ml can coconut milk
1Tb maple syrup
1 teaspoon vanilla bean paste
1/3 cup pecans, chopped to serve
2 tablespoons almond butter to serve

Spiced Apples:
1 tablespoon Red Island extra virgin olive oil
4 apples, peeled and cut into chunks
1 teaspoon ground cinnamon
small pinch sea salt
2 tablespoons maple syrup
2-3 tablespoons warm water

Method

For the chia pudding, place the chia seeds, almond milk, coconut milk, maple syrup and vanilla into a large bowl. Stir well to combine, cover and refrigerate for 4 hours, or overnight.

Place a frying pan over a medium heat and add the oil and apples. Cook the apples for 5-6 minutes, or until slightly softened. Add in the cinnamon, salt, maple and water. Cover and braise the apples for a further 5 minutes, or until the apples are tender, but still holding their shape.

To serve, divide the chia pudding amongst serving glasses or bowls. Top with the spiced apples, almond butter and garnish with chopped pecans.

Recipe by Courtney Roulston

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Shakshuka

Shakshuka

Ingredients

4 eggs
400g can diced tomato
1 brown onion, diced
2 garlic cloves, sliced
1 tbs ground cumin
1 tbs smoked paprika
½ tsp chilli flakes
1 yellow capsicum, diced
1 tbs Red Island extra virgin olive oil
Sea salt flakes
Parsley leaves to serve
Tahini to serve
Pickled radish to serve
Toasted pita bread to serve

Method

Place a frypan with lid over medium heat and warm the extra virgin olive oil. Add the onions, season with salt and cook uncovered for 3-4 minutes or until starting to soften.

Add the garlic and cook for 1 minute. Add the spices and toast for 1 minute. Add the capsicums and cook for a further minute whilst stirring.

Add the tomato, stir through and bring to the boil over high heat. Reduce the frypan to medium heat. Simmer for 5-8 minutes until the sauce thickens.

Use large spoon to create four indents in the sauce then crack the eggs in. Cover frypan with a lid and simmer for 6-8 minutes or until the eggs are set.

Top shakshuka with chopped parsley, tahini, pickled radishes and toasted pita bread.

Recipe by Michael Weldon

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10 Second Scrambled Eggs

10 Second Scrambled Eggs

Ingredients

2 Coles Free Range Eggs per person
Red Island Extra Virgin Olive Oil
Coles Sea Salt Flakes and Coles Cracked Black Pepper

Method

Place a medium sized nonstick pan over high heat. Add in 1tbs rice bran oil to the pan.

While the pan is heating, whisk the eggs together in a mixing bowl. Season the eggs with a good pinch of salt.

Once the oil is hot and is just below smoking point, pour in the eggs. From there you want to move the eggs from around the edge of the pan back into the middle with a large sweeping motion. Once the eggs start to firm up, which should take about 5 seconds, you want to start to shape them into a small mound of scrambled eggs.

Remove the eggs from the pan and season with cracked pepper.

Recipe by Andy Allen

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Perfect Poached Eggs

Perfect Poached Eggs

Ingredients

Free range eggs
White vinegar
Water
Salt and pepper

Method

There’s really not much to poaching the perfect egg, but there are a couple of tips that'll help you achieve that perfect tear drop poachie.

Firstly - you want to choose the deepest pot you own and if you’re someone who poaches eggs all the time, go out and buy yourself a super deep pot. This will allow the egg to free fall when you crack it in the pot, which will allow it to come together into that perfect tear drop.

Next, fill your pot up to the top with hot water and put it over the stove on a high heat. As the water is coming to the boil you want to start to pour in your white vinegar. How much vinegar? It’ll depend on the size of your pot, so you want to keep adding vinegar, until you can JUST start to taste it in the water.

Once the water has come up to the boil, you want to reduce the heat so that it’s at a rolling boil. Which is higher than a simmer and lower than a rapid boil.

Next it’s time to crack your eggs in. If you’ve found a good size pot, you should be able to crack in roughly 6 at a time. Poach the eggs for about three minutes, but again, I do this all by feel. You want the white to be set on the outside and yolk to be nice and runny on the inside.

Drain the eggs onto paper towel and season them with salt and pepper as soon as they come out.

Recipe by Andy Allen

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Corn And Chipotle Frittata

Corn And Chipotle Frittata

Ingredients

60ml Red Island Extra Virgin Olive Oil
5 corn cobs
1 large brown onion, roughly diced
1 bunch coriander stems and roots, finely diced
3 tbs Coles canned Chipotle in Adobo
6 Coles Free Range eggs
200ml milk
2 tomatoes, sliced
150g Coles grated tasty cheese
2 avocados peeled and quartered
1/4 red onion, finely sliced
2 tbs pickled jalepenos
1 bunch coriander
Toasted sourdough and hot sauce, to serve

Method

Pre heat the oven to 180 degrees

With a sharp knife, remove the corn from the cob.

Place a medium sized saucepan over a high heat and add the olive oil. Once the oil is hot, add the diced onion, corn and coriander stems and roots. Sweat the mixture down for 5 minutes.

Stir in the chipotle puree and season with salt and pepper.

Crack the eggs into a large bowl and whisk together with the milk. Make sure the season the eggs with salt and pepper also.

Pour the egg mix into the pan and gently mix it through the onion and corn base. Scatter over the grated cheddar and then place a layer of the slice tomatoes over the top of the cheese.

Bake in the oven for 10 minutes or until the egg mix has just set.

Once the frittata has come out of the oven, top with a mound of the quartered avocado, and scatter over the pickled jalapeños and roughly chopped coriander.

Serve with toasted sourdough and your favourite hot sauce hot sauce.

Recipe by Andy Allen

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