Savoury Oats with Seeds, Yoghurt & Greens

Savoury Oats with Seeds, Yoghurt & Greens

Recipe By Courtney Roulston

Ingredients

• 1 cup Red Tractor rolled oats 

• 2 cups Coles vegetable stock 

• 2 tbs extra virgin olive oil

• 2 cloves garlic, finely chopped 

• 1 long red chilli, chopped –optional 

• 2 big cups Coles tuscan kale, stems removed, roughly chopped 

• ½ small lemon, juice and zest

• 1 cup greek yoghurt to serve

Seed Topping

• ¼ cup Red Tractor oats 

• ¼ cup pepita seeds 

• ¼ cup sunflower seeds 

• 1 tbs white sesame seeds

• 1 tbs soy sauce 

Method

• Place the oats and stock into a saucepan over a medium heat. Bring up to a simmer and cook, stirring occasionally for 15 - 20 minutes, or until creamy and thick. Add a little water as the oats are cooking if the mixture needs loosening. 

• Meanwhile, place all the seed topping ingredients and 1 tbs of oil into a small frying pan over a medium heat. Cook for 3 minutes, or until fragrant then add in the soy sauce then continue to cook, stirring for a further 2-3 minutes, or until crunchy. Remove from the pan and set aside to cool.

• Place the same frying pan back onto a medium heat and add in the remaining oil, garlic and chilli. Cook for 1 minute before adding in the kale and a pinch of salt. Cook the kale for 3 minutes, or until softened and bright green. Squeeze in some lemon juice then remove from the heat.

• To serve, place the oats and yoghurt into serving bowls and top with the kale and scatter with a handful of the seed mixture. 

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Coconut & Raspberry Ripple Cake

Coconut & Raspberry Ripple Cake

Recipe By Courtney Roulston

Ingredients

• 1 ½ cups Coles self-raising flour 

• 1 tsp baking powder 

• 2/3 cup coconut sugar 

• sea salt 

• 2/3 cup Coles desiccated coconut 

• 3 free range eggs

• 2/3 cup Squeaky Gate extra virgin olive oil

• ½ cup coconut milk 

• 2 punnets raspberries (or 250 g) 

• 2 tbs shaved toasted coconut to serve

Raspberry Extra Virgin Olive Oil Icing

• 1 cup Coles pure icing sugar, sifted 

• ¼ cup raspberries, crushed

• 2 tbs Squeaky Gate extra virgin olive oil

Method

• Heat the oven to 180 degrees (C). Grease a loaf pan and line the base and sides with baking paper, allowing the sides to overhang. Sift the flour and baking powder into a large bowl and stir in the sugar, coconut and a pinch of salt. 

• Whisk the eggs in a bowl along with the extra virgin olive oil and coconut milk. Fold the wet mixture into the flour mixture until just combined.

• Pour half of the cake mixture into the loaf pan. Using the back of a fork gently crush the raspberries in a bowl and pour over the cake batter in the tin. Pour over the remaining cake batter and smooth the top. Bake for 50 minutes, or until a skewer comes out clean when inserted into the centre. Cool in the tin for 10 minutes before transferring to a wire wrack and allowing cool completely.

• Place the icing sugar in a bowl. Place the crushed raspberries into a fine sieve and push out the liquid over the icing sugar using the back of a spoon. Add in the extra virgin olive oil and whisk until the mixture is smooth and pale pink. Spread the icing onto the cake and sprinkle with toasted coconut before slicing and serving. 

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Oat Congee with Fried Egg & Chilli

Oat Congee with Fried Egg & Chilli

Recipe By Courtney Roulston

Ingredients

•  2 cup Red Tractor wheat free oats

• 2 tsp fresh ginger, grated 

• 4 cups Coles low-salt chicken stock 

• 1 tsp fish sauce 

• 1 tsp maple syrup 

• 1 tsp Coles Asia sesame oil 

• 2 tbs extra virgin olive oil

• 4 free range eggs

• ½ cup green spring onion, sliced

• 2 tbs chilli oil

• 2 tbs roasted peanuts, roughly chopped 

Method

• Combine the rolled oats, ginger, stock, fish sauce, maple syrup and sesame oil in a large pot. Bring up to a simmer and cook, stirring occasionally for 15 minutes, or until the mixture is silky and the oats are soft, adding a little extra water if the mixture needs loosening. 

• Heat the oil in a large frying pan and cook the eggs for 3-4 minutes, or until crispy on the edges and cooked through.

• Spoon the oat congee into serving bowls.

• Top the oats with fried eggs, spring onion, chilli oil and peanuts before serving. 

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Strawberry and Roasted Red Capsicum Dip

Strawberry and Roasted Red Capsicum Dip

Recipe By Michael Weldon

Ingredients

•  1 red capsicum, charred

• extra virgin olive oil

• sea salt

• 1 punnet strawberries, finely chopped

• ½ bunch basil leaves, diced

• ¼ cup Coles toasted cashew nuts, chopped

• ¼ cup Coles ricotta cheese

• 2 tbs Coles honey

• 1 tbs extra virgin olive oil

• ½ tsp black pepper

• sliced baguettes, charred, to serve

Method

• Char the capsicum on a BBQ until the skin is burnt and blistered all over. Remove from BBQ, place into a bowl, cover and steam for 10 minutes until the skin slightly detaches.

• Once cooled to room temperature, scrape the charred skin off the capsicum. Remove the core and seeds. Dice the red peppers finely and add to a bowl.

• To that bowl add the strawberries, basil, cashew nuts, ricotta cheese, honey, olive oil and black pepper. Gently mix together until combined in a chunky paste.

• Serve with grilled slices of bread.

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Passionfruit Yoghurt Cake

Passionfruit Yoghurt Cake

Recipe By Courtney Roulston

Ingredients

•  1 cup Jalna Greek yoghurt, plus 3 cups strained overnight (1 kg in total)

• 2 large free range eggs 

• ¾ cup extra virgin olive oil 

• 2/3 cup fresh passionfruit pulp, divided into 2 portions 

• 1 cup Coles caster sugar 

• 2 cups Coles self-raising flour 

• 1 tsp Coles honey 

Method

• Place 3 cups of yoghurt into a sieve lined with a clean chux cloth suspended over a bowl. Leave to strain in the refrigerator overnight.

• Pre-heat the oven to 180 degrees (C). Grease and line a 20 cm ring shaped tin or spring form tin.

• In a medium-sized bowl whisk 1 cup of yoghurt, eggs, extra virgin olive oil, half the passionfruit pulp until well combined. Combine the flour and sugar in a large bowl and gently fold through the wet mixture until the batter is smooth.

• Pour the batter into the prepared tin and bake in the oven for 40-45 minutes, or until a skewer inserted into the thickest part of the cake comes out clean. Leave the cake to rest for 10 minutes in the tin before transferring to a wire rack to cool completely.

• Place the strained yoghurt into a bowl and whisk through the honey. Spread the thick yoghurt over the top of the cooled cake then spoon over reserved passionfruit pulp before serving. 

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Egg Tartine

Egg Tartine

Recipe By Courtney Roulston

Ingredients

•  4 large free range eggs 

• 1 tbs golden shallot, finely diced 

• 1/4 cup celery, finely diced – reserve the pale inner leaves for garnish 

• 2 tbs baby cornichons, diced, plus 6 whole to serve 

• 2 tbs Coles whole egg mayonnaise 

• 2 tbs Jalna Greek yoghurt 

• juice & zest of ½ small lemon, plus extra zest to serve 

• 1 tbs dill, chopped, plus extra to garnish 

• sea salt and pepper for seasoning 

• 4 large slices rye or sourdough bread 

• 1 tbs Squeaky Gate extra virgin olive oil 

Method

• Bring a pot of salted water up to the boil and cook the eggs for 8 minutes. Place the eggs into a bowl of iced water and peel once cool enough to touch. Chop the eggs into a rough dice and place into a large bowl. 

• Add in the shallot, celery, cornichons, mayonnaise, yoghurt, lemon juice, zest, dill, sea salt, cracked black pepper and mix well to combine.

• Drizzle the bread with the oil and grill in a hot dry non-stick frying pan for 1-2 minutes each side, or until slightly charred. 

• To serve, spoon the egg mixture onto bread and garnish with extra lemon zest, dill sprigs, sliced cornichons and a drizzle of olive oil. 

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Kimchi Tofu Scramble

Kimchi Tofu Scramble

Recipe By Michael Weldon

Ingredients

• 200 g vegan kimchi

• 1 onion, sliced thinly

• 1 tbs grated ginger

• 2 spring onions, sliced

• 400 g Coles silken tofu

• 2 tbs soy sauce

• 1 tbs sesame oil

To Serve

• 2 slices of sour dough, grilled

• 1 tbs toasted sesame seeds

• 1 spring onion, sliced thinly

Method

• Heat a wok over a high heat. Add a drizzle of the olive, the kimchi, onion and ginger, stir fry to soften the onion and cook the ginger. Remove the wok from the heat and add the tofu, spring onion, soy and sesame oil. Toss through the ingredients to break up and warm the tofu.

• Serve the tofu on top of the bread. Garnish with sesame seeds and spring onion.

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Zucchini & Lemon Olive Oil Cake

Zucchini & Lemon Olive Oil Cake

Recipe By Courtney Roulston

Ingredients

• 1 cup pecans, finely chopped 

• 1 cup Colesplain flour 

• 1 cup Coleswholemeal plain flour 

• 1 tsp baking powder 

• 1 tsp bi carb soda 

• sea salt to taste 

• 1 tsp mixed spice 

• 1 cup Coles brown sugar 

• 3 large free range eggs 

• 1 cup Squeaky Gate extra virgin olive oil 

• 1 tbs lemon zest

• 3 tbs lemon juice 

• 2 tsp vanilla bean paste or extract 

• 2 ½ cup finely grated zucchini, drained of excess moisture 

Glaze

• 1 cup Coles icing sugar, sifted 

• 2 tbs Squeaky Gate extra virgin olive oil

• 3 tbs lemon juice 

Method

• Pre heat the oven to 180 degrees (C). Prepare a 25 cm cake pan or 10 cup bundt tin by rubbing with a little oil and lightly dusting with flour. Grate the zucchini and place into a sieve over a large bowl. Gently press out any excess moisture and set aside.

• Mix both the flours, baking powder, bi carb, salt and mixed spice in a bowl. Gently stir through the dry ingredients, pecans and the zucchini until mixed through evenly.

• In another bowl, whisk together the sugar, eggs, extra virgin olive oil, lemon zest, lemon juice and vanilla for 4-5 minutes, or until light and fluffy. Add this mixture to the dry ingredients bowl and gently fold through into a chunky batter.

• Pour the batter into the cake tin and bake for 50 minutes, or until a skewer comes out clean from the thickest part of the cake. Remove from the oven and allow to cool in the pan for 10 minutes before placing on a wire rack to cool completely. 

• Whisk the icing sugar, extra virgin olive oil and lemon juice together until you have a runny glaze, adding a little extra lemon juice if it needs loosening. Drizzle the glaze over the top of the cake and serve.

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Cheese & Vegemite Breakfast Oats

Cheese & Vegemite Breakfast Oats

Recipe By Michael Weldon

Ingredients

Porridge

• 2 tbs butter

• 1 brown onion, diced

• 1 cup Red Tractor oats

• 1 cup Coles full cream milk

• 1 cup water

• ½ cup Coles tasty cheese, shredded

• 2 tbs vegemite

Poached Eggs

• 4 free range eggs

• vinegar, a dash to poach the eggs

Garnish 

• 2 spring onions

• butter

Method

• In a large saucepan fry the onion off in butter until soft and slightly golden. Add the oats, milk and water, cook gently until the oat begin to thicken. Add the cheese and vegemite, continue cooking until the oats have reached a loose porridge consistency. 

• In a pot of gently boiling salted water drop the eggs and poach for 4 minutes, until the white is set but the yolk is gooey. 

• Serve the oats in a bowl with an extra dollop of butter, the fired egg and some spring onion on top.

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Caesar Devilled Eggs

Caesar Devilled Eggs

Recipe By Michael Weldon

Ingredients

• 12 free range eggs

• ½ cup Coles mayonnaise

• 5 anchovies, chopped finely

• ¼ cup parmesan

• ½ lemon juice

• 5 drops of tabasco

• ½ bunch chives, sliced thinly, to garnish

• extra finely shaved parmesan, to garnish

Method

• Bring a large pot of water to a rolling boil. Gently shake each egg for 5-10 seconds then lower into the boiling water and boil for 10 minutes. Then remove the eggs and place straight into ice water to stop the cooking. 

• Peel the eggs and cut in half with a sharp knife. Clean the knife between each cut. 

• Carefully scoop the egg yolks from the whites into a bowl.

• To the egg yolks add the mayonnaise, anchovies, parmesan, lemon juice and tabasco. Mix together until all combined into a thick creamy mixture that can be pipped. Add mixture to a piping bag.

• Pipe the dressed yolk filling into the egg whites and arrange on a serving platter. Garnish with some chives and grate over some fresh parmesan.

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Strawberry & Yoghurt Shortbread Pots

Strawberry & Yoghurt Shortbread Pots

Recipe By Michael Weldon

Ingredients

• 10 shortbread biscuits

Basil Oil

• 1 cup olive oil

• 1 bunch basil, blanched for 10 seconds

• 1 tsp Coles caster sugar

Strawberry Gel

• 200 g strawberries, blended and sieved to remove seeds

• 100 g Coles caster sugar

• 2 g agar agar

• ½ lemon, juice

Balsamic Strawberries

• 2 punnets strawberries, diced

• 2 tbs Coles finest balsamic vinegar

• 2 tbs Coles caster sugar

• pinch of black pepper

• 2 cups Jalna sweet and creamy yoghurt, spooned into a piping bag

• basil leaves, to garnish

Method

• To make the basil oil. Blend the basil, olive oil and sugar for 1 minute until the basil is broken up. Leave to steep for 20 minutes then strain through a cheese cloth.

• In a small pot combine the strawberry puree, sugar and agar agar. Bring to a simmer and cook for 2 minutes. Pour into a baking tray and allow to set and cool. Add the set strawberry gel into a jug and blend with a stick blender into smooth. 

• In a bowl combine the diced strawberries, balsamic, sugar and pepper. Allow to marinate for 10 minutes.

• To assemble, start with a layer of short bread crumb in the base then top with a drizzle of basil oil. Top with yoghurt and then a layer of the strawberry gel. Top that with another layer of yoghurt and then balsamic strawberries. To finish sprinkle over some more short bread, a grizzle of basil oil and some fresh basil leaves.

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Silverbeet & Brussels Sprout Avocado Caesar

Silverbeet & Brussels Sprout Avocado Caesar

Recipe By Courtney Roulston

Ingredients

• 1 bunch silverbeet leaves, roughly chopped

• 3 cups Coles brussels sprouts, finely shaved 

• 1/3 cup whole roast almonds, sliced  

• 6 red radish, sliced into thin rings on a mandolin 

• 1 large avocado, peeled, cut into 6 wedges 

• 30 g parmesan cheese, peeled with a vegetable peeler 

Avocado Caesar Dressing

• 1 ripe avocado, peeled, seeded

• 2 good quality anchovy fillets 

• 1 tbs Squeaky Gate extra virgin olive oil 

• juice and zest of 1 lemon 

• 1 clove garlic, peeled

• 1 heaped tsp Coles dijon mustard 

• 1 tbs worcestershire sauce 

• 1 tsp Coles finest pure Canadian maple syrup (or honey) 

• sea salt and cracked black pepper to taste 

Method

• Place all the avocado caesar dressing ingredients into the base of a high-speed blender. Blitz until smooth and creamy, adding a dash of water if the mixture needs loosening. Set aside.

• Remove the stems from the silverbeet, roughly slice the green leaves and place into a large mixing bowl. Slice the brussels sprouts and add in with the silverbeet along with half the almonds, half the radishes and half the parmesan.

• Pour in a couple of tbs of the avocado dressing into the salad and gently toss to coat everything.

• Place the salad onto a serving platter and top with avocado wedges, remaining radishes, almonds, parmesan shavings, a drizzle of extra virgin olive oil and cracked pepper. 

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Strawberry, Black Pepper and Balsamic Jam

Strawberry, Black Pepper and Balsamic Jam

Recipe By Michael Weldon

Ingredients

• 800 g strawberries, quartered

• 400 g Coles sugar

• 1 lemon, juice

• 2 tbs Coles finest balsamic vinegar

• 1 tbs black pepper

Method

• Place the strawberries, sugar, lemon juice, vinegar and black pepper in a large saucepan. Place over a medium heat and gently cook until the sugar is dissolved.

• Turn the heat up slightly to bring the jam mixture to a gently bubble, cook until the jam thickens. You can test the thickness by dropping a spoon of the jam onto a chilled plate and hold the plate vertical - if the jam sets then your jam is ready to go. 

• Pour your jam into a sterilized jar and seal the lid tight. Leave the jam to cool, then store the jam in the fridge until you want to use it. 

  *For those with less of a sweet tooth, use half the sugar listed above.

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Strawberry and Lime Agua Fresca

Strawberry and Lime Agua Fresca

Recipe By Courtney Roulston

Ingredients

• 2 punnets (500g) strawberries, hulled, sliced

• 1/3 cup Coles Australian honey

• 8 basil leaves, plus extra sprigs to serve 

• ¼ cup fresh lime juice 

• 3 cups water 

• 2 cups ice to serve 

Method

• Place the strawberries, honey, basil leaves, lime and water into the jug of a stick blender or an upright blender. Blitz until the mixture is well combined and bright pink. 

• Add ice to serving glasses and pour over the strawberry liquid. You can strain the drink if your strawberries have large seeds, or leave them in. 

• Garnish with extra basil leaves and serve straight away.

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Cherry Oat Crumble Pies

Cherry Oat Crumble Pies

Recipe By Michael Weldon

Ingredients

• 4 sheets Coles butter buff pastry, defrosted in the fridge

Cherry Filling

• 500 g cherries, pits removed and quartered

• 50 g dried cherries or cranberries

• ½ cup Coles caster sugar

• 1 lemon juice

Oat Crumble

• 1 cup Red Tractor Australian organic oats

• 1 cup Coles plain flour

• 1 cup Coles brown sugar

• 175 g butter, diced

• sea salt

Method

• In a bowl combine the cherry filling ingredients, gently mix. All to sit and marinate for 10 minutes.

• In a large bowl add the oat crumble ingredients, using your hands rub the flour into the dry ingredients until your mixture is a crumb like consistency.

• Butter a 12-muffin tray. Cut the puff pastry into rounds with a cookie cutter that will fit onto the muffin tray. Press the pastry into the muffin tin then spoon in the cherry filling, leaving any excess liquid in the bowl. Top the cherry filling with the crumble and place into the oven. Bake for 30mins or until the pastry is golden, the crumble is crunchy, and the cherry is warmed through.

• Serve warm or cold.

• With any left-over crumble, bake until golden and use on your next yoghurt or layered desserts.

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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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Thyme & Honey Roast Peaches with Almond Crumble

Thyme & Honey Roast Peaches with Almond Crumble

Recipe By Courtney Roulston

Ingredients

• 4 medium Coles peaches 

• 40 g butter 

• 8 sprigs thyme, plus extra to serve 

• 1 vanilla bean, halved lengthways 

• 2 tbs Coles honey

• 1 tbs lemon juice 

• 1 cup Jalna Greek yoghurt, to serve

Crumble

• ¾ cup almond meal

• ½ cup Coles self-raising flour 

• 2 tbs coconut sugar 

• 50 g butter, chilled, cubed 

• 1/3 cup whole almonds, chopped 

• ½ tsp ground cinnamon 

Method

• Place the almond meal, flour, coconut sugar and a pinch of salt into a mixing bowl. Add in the butter and using clean fingertips, rub the butter into the flour mixture until it has some large clumps forming. Stir through the almonds and cinnamon.  

• Heat a large frying pan over a medium heat. Add the crumble mixture and cook, stirring occasionally for 8-10 minutes, or until golden and crunchy. Remove from the heat and allow to cool slightly. 

• Pre-heat a hot plate to a medium heat. Cut the peaches in half and remove the stone. Place the peaches flesh side down onto the hotplate and cook for 2 minutes, or until some charred marks are on them. Place the butter into the tray with the thyme and vanilla then place the peaches in the tray and drizzle with honey. Cook until tender and fragrant, adding a little extra water if required. 

• Once the peaches are cooked, add a squeeze of lemon juice into the tray and remove from the heat. Place the peaches into serving bowls with a spoonful of yoghurt, some of the crumble mixture and garnish with another thyme sprig before serving.

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Cherry Almond Tart

Cherry Almond Tart

Recipe By Gareth Whitton

Ingredients

Short Crust Pastry

• 250 g Coles plain flour

• 125 g butter

• 50 ml water 

• 3.5 g salt         

Cherry & Almond Batter

• 140 g almond meal

• 210 g butter

• 186 g sugar                             

• 4 large free range egg (or 186 g eggs)

• 2 g salt

• 2 g baking powder

• 47 g Coles plain flour

Poached Cherries

• tinned sour cherries                           

• white sugar

Garnish

• icing sugar

Method

Short Crust Pastry

• Preheat the oven to 180 degrees (C).

• Cut butter into 2.5cm cubes and place in the bowl of a stand mixer with paddle attachment fixed. Add flour and salt and mix on the slow speed until it starts to resemble the consistency of almond meal and no lumps of butter remain.

• Slowly pour the water into the flour mixture. Work together until all ingredients are combined, ensuring not to over work the dough.

• Tip the dough onto the bench and combine the mixture by hand, then work into a disc shape. Place the pastry between two sheets of paper and using a rolling pin, roll the pastry into a circular shape approximately 3-4mm thick and roughly 35cm in diameter.

• Wrap the pastry over the rolling pin and place over the top of a 25cm tart shell. Work the pastry into the corners of the tin and press into the sides. Using a knife, trim the edges of the pastry. Place the shell into the fridge to rest for a few minutes.

• Cut a piece of baking paper or aluminium foil to fit inside the tin. Push the paper or foil the corners of the shell and fill with rice or blind baking beads. Place in the oven for 25 minutes or until an even golden colour.

• Allow to cool at room temperature, then reduce the oven temperature to 165 degrees (C).

Cherry & Almond Batter

• Melt butter in a pan and cook until nutty and brown then remove off the heat.

• Scale almond meal, flour, salt and baking powder together in a bowl.

• Using the whisk in the stand mixer, combine sugar and eggs until incorporated on the slow setting, ensuring not to introduce any air.

• In a steady stream, pour in melted butter to emulsify with the egg mixture. Once the mixture is combined, add the dry ingredients and mix to combine. Pour into the pastry shell immediately. 

Poached Cherries

• Drain all the liquid from the tin of cherries and set the fruit aside. For every 1000g of cherry liquid, measure 400g of sugar.

• Place in a pan and bring to a boil. Continue to cook until the syrup is thick and viscous.

• Pour over the reserved cherries and allow to cool at room temperature.

• Let cherries macerate for at least 2 hours before using.

• Place cherries on top of the almond batter approximately 1cm apart, covering the entire tart.

• Bake the tart at 165 degrees (C) for 25-30 minutes or until the top has a medium golden colour.

• Allow to cool at room temperature, then dust generously with icing sugar.

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Extra Virgin Olive Oil Confit Tuna

Extra Virgin Olive Oil Confit Tuna

Recipe By Michael Weldon

Ingredients

• 2 cups Squeaky Gate extra virgin olive oil

• 2 bay leaves

• 3 garlic cloves

• 2 rosemary sprigs

• 2 dried whole chillies

• 500 g fresh yellow fin tuna, cut into chunks

• 3 sterilized mason jars

Method

• Pre heat an oven to 160 degrees (C), alternatively a BBQ.

• Fill the sterilized jars with tuna chunks.

• Place the bay leaves, garlic, rosemary, chillies into the jars, then fill with extra virgin olive oil.

• Place the jars in the oven (alternatively a BBQ) and cook for 15 minutes then remove from heat and cool to room temperature.

• Seal the jar and store in the fridge for up to two weeks.

• Use on salads or sandwich or for your favourite cooked tuna dishes.

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Three Fish Roast

Three Fish Roast

Recipe By Michael Weldon

Ingredients

• 1 Coles salmon tail piece

• 1 Coles barramundi tail piece (same size as salmon piece)

• 100 g Coles prawn tail meat

• ½ bunch parsley

• ½ bunch tarragon

• ½ cup spinach 

• 50 g butter

• ¼ cup panko breadcrumbs 

• 1 lemon, zest 

• Squeaky Gate extra virgin olive oil

• sea salt

Garnish 

• ½ bunch parsley

• ½ bunch tarragon

• 1 tbs capers

• 1 shallot, sliced thin

Method

• Add the prawns, parsley, tarragon, spinach and a pinch of salt to a blender, process until the prawns are minced and the herbs are chopped. Add the butter, breadcrumbs and lemon zest, blend until combined into a green butter. If needed, add a drizzle of extra virgin olive oil to loosen the mixture. On a baking paper lined tray, form the stuffing to a shape that will fit between the pieces of fish. Place into the freeze to set.

• Lay the salmon flat on a board skin side down. Once the stuffing has set, place the stuffing on top of the salmon. Top with the piece of barramundi skin side up. Using kitchen string tie into a roast. You will most likely need 3 or 4 ties to hold the fish together. This can be done a day or even two days ahead of cooking.

• Pre heat an oven to 200 degrees (C). Place the roast onto a line baking tray, salmon side down. Drizzle with oil and season with salt. Place into the oven and roast until just cooked. Remove from the oven and rest. 

• After resting the roast for a couple of minutes, remove the string then carve the roast by cutting down the indentations left by the strings. Season the cut side of the roast and serve with a herb salad. 

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