Mexican Spiced Savoury Oats With Fried Egg

Mexican Spiced Savoury Oats With Fried Egg

Recipe By Michael Weldon

Ingredients

• 2 chorizo, diced

• ½ red onion, diced

• 1 red capsicum, diced

• 1 yellow capsicum, diced

• 1 jalapeno diced

• 1 tbsp Coles smoked paprika

• 1 tsp Coles cumin

• 1 cup Red Tractor rolled oats

• 2 cups Coles real chicken stock

• sea salt

• Squeaky Gate extra virgin olive oil

• 4 free range eggs, soft boiled

Garnish

• coriander

• corn chips

Method

• In a frypan fry off the chorizo until the fat starts to come out. Add the red onion, capsicums and a drizzle of olive oil and fry until they begin to soften.

• Add the jalapeno, paprika and cumin, then toast for a minute. Add in the oats and stock. Cook for 3 - 5 minutes until the oats thicken and cook into a porridge texture. Taste and adjust seasoning to your liking.

• Serve in a bowl garnished with a soft boiled egg, coriander leaves, some crushed corn chips and a sprinkle of paprika.

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Easy Strawberry Mousse

Easy Strawberry Mousse

Recipe By Courtney Roulston

Ingredients

• 300 g fresh strawberries, plus a few extra to garnish

• 1/3 cup caster sugar

• 300 g cold thickened cream

• 1 tsp vanilla bean paste

• 2 tbsp flaked almonds, toasted

Method

• Remove the hull from the strawberries and slice them in half. Place them into the jug of a stick blender with the caster sugar and blitz until they are a puree.

• Place the cold cream and vanilla bean into a bowl and whip until stiff peaks form.

• Place a few tablespoons of the puree into the base of serving glasses.

• Fold ½ cup of the strawberry puree through the cream until smooth.

• Divide the cream mixture into the serving glasses and top with a few extra sliced fresh strawberries and toasted almonds before serving. 

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Braised Silverbeet, Chorizo & White Bean

Braised Silverbeet, Chorizo & White Bean

Recipe By Michael Weldon

Ingredients

• 2 chorizos, diced

• 1 onion, diced

• 2 garlic cloves, diced

• 1 tsp chilli flakes

• 1 bunch of sliver beet, shredded

• 1 cup chicken stock

• 1 tin white beans

• 1 tbsp butter

• ½ bunch parsley, to garnish

• Squeaky Gate extra virgin olive oil

• sea salt

• serve with toasted sourdough

Method

• In a large sauce pan over a medium heat fry the chorizo and cook until the oil is rendered out of the sausage. Add in the onion and fry off until softened. Add in the garlic and chilli, fry for 30 seconds.

• Add in the silverbeet and fry off for a minute or so until it begins to wilt. Add in the stock to braise and soften the silverbeet. When the mixture is ready, add in the white beans and cook until heated through. Add the butter and melt into the sauce.

• Remove from the heat, taste and adjust seasoning if needed.

• Serve with grilled sourdough, and garnish with parsley.

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Oat Brittle With Yoghurt & Rhubarb Fool

Oat Brittle With Yoghurt & Rhubarb Fool

Recipe By Michael Weldon

Ingredients

Oat Brittle

• 2 cups Red Tractor Australian organic creamy style rolled oats

• 50 g butter, melted

• 2 tbsp Coles Australian honey

• ½ cup brown sugar

• ¼ tsp baking powder

• pinch sea salt

Rhubarb Compote

• 1 bunch rhubarb

• 1 orange, juice and zest

• 1 tsp vanilla bean paste

• ½ cup sugar

To Serve

• 1 cup Jalna sweet & creamy Greek yoghurt

Method

• Preheat an oven to 180 degrees (C).

• In a mixing bowl combine the oat brittle ingredients and mix until the oats are coated in the other ingredients. Spread onto a baking tray lined with baking paper. Place into the oven and cook for 20 minutes until the oats are golden brown and crispy.

• In a small saucepan, combine the rhubarb compote ingredients. Place over a medium heat. Cook gently until the rhubarb breaks up and is stringy. Once cooked, leave to cool.

• Add the yoghurt to a fresh bowl. Add in the compote, making a folding and swirling motion into the yoghurt to ensure they are not fully incorporated. You want the compote swirled through.

• To serve, place a large scoop of the yoghurt into a fresh serving bowl and top with a generous amount of the brittle. Add a spoon of the compote on top for colour.

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Yoghurt & Strawberry Granitas

Yoghurt & Strawberry Granitas

Recipe By Courtney Roulston

Ingredients

Yoghurt Granita

• 2 cups Jalna creamy vanilla yoghurt

• 1 cup milk

• ¼ cup Australian honey

• pinch of salt 

Strawberry Granita

• 3 punnets strawberries, blended and strained

• ½ cup water

• 2 tbsp sugar

• pinch of salt

Burnt Butter Crumble

• 50 g butter

• ½ loaf stale sourdough, torn into tiny breadcrumbs

• 1 tbsp icing sugar

To Serve

• Jalna creamy vanilla yoghurt

• 1 punnet of strawberries quartered and seasoned with 1 tbsp caster sugar

Method

• In a bowl mix together the yoghurt granita ingredients until smooth. Pour into the chilled oven tray and freeze for 6 hours or overnight until solid.

• In a bowl mix together the strawberry granita ingredients until smooth. Pour into the chilled oven tray and freeze for 6 hours or overnight until solid.

• In a frypan, cook the butter until it browns. Add in the breadcrumbs and fry to golden, add the icing sugar then cool to room temp.

• To serve, place a spoon of yoghurt on the base of a bowl. Top with the strawberry pieces. Cover with the breadcrumbs. Using a fork, scrap and flake the frozen mixes into fluffy granita. Spoon oven the yoghurt granita to cover half the dish. Spoon over the strawberry granita to cover the other half of the dish so you can just see the 2 granitas. Enjoy!

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Chicken & Brown Butter Porridge

Chicken & Brown Butter Porridge

Recipe By Michael Weldon

• 1 cup Red Tractor Australian organic creamy style rolled oats

• 400 g cooked chicken breast, diced

• 3 cups Coles real chicken stock

• 100 g butter

• 1 onion diced

• 2 garlic cloves, sliced

• 1 small piece of ginger, diced

• 1 tsp cumin

• ¼ tsp chilli flakes

• 2 tbsp light soy sauce

• 1 tbsp sesame oil

• 2 spring onions, sliced thinly

Method

• In a large saucepan sweat the onion in olive oil. Add the garlic, ginger, cumin and chilli flakes, sweat for another minute.

• Add in the chicken and stock, bring up to a simmer. Once simmering add in the oats and stir into the stock. Cook until the oats hydrate and thicken.

• Season with soy sauce and sesame oil. Remove from heat.

• In a small saucepan, cook the butter until browned.

• Serve a bowl of the oats topped with a spoon of burnt butter and a few spring onions.

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Peanut & Date Oat Clusters

Peanut & Date Oat Clusters

Recipe By Michael Weldon

Ingredients

• ½ cup honey

• 1 tsp vanilla essence

• ¼ cup coconut oil

  Dry Mix

• 1 cup Red Tractor rolled oats

• ¼ cup salted peanuts

• ¼ cup shaved coconut

• ¼ cup brown sugar

• pinch of salt

• 1/2 cup dates, chopped

• ¼ cup dark chocolate, melted

Method

• Melt together the honey, vanilla and coconut oil in a small pan.

• In a mixing bowl, combine the dry ingredients and mix together.

• Pour the wet ingredients into the dry and mix until the dried ingredients are coated.

• Press into a baking paper lined oven tray until it’s a flat 1 cm piece.

• Bake in a 180 degrees (C) oven. Bake until golden and crispy.

• Remove from the oven and allow to cool fully on the bench.

• Break the baked oats into small pieces.

• Drizzle over the melted chocolate and allow to cool.

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Banana & Passionfruit Bread With Cream Cheese Icing

Banana & Passionfruit Bread With Cream Cheese Icing

Recipe By Nicole Horvath

Ingredients

Banana Ingredients

• 2 cups plain flour

• 1 tsp baking powder

• ½ tsp bicarbonate soda

• 125 g unsalted butter, soft at room temperature

• ⅓ cup caster sugar

• ⅓ cup brown sugar

• 2 free range eggs

• 3 ripe bananas, mashed

• pulp from 3 passionfruit

Cream Cheese Icing Ingredients

• 125 g cream cheese, soft at room temperature

• 50 g unsalted butter, soft at room temperature

• ½ cup icing sugar mixture

• 1 tsp vanilla extract

• pulp from 2 - 3 passion fruits, optional

Method

• Preheat an oven to 160 degrees (C), on the fan forced setting.

• Spray a loaf pan with oil and line with baking paper.

• In a bowl, sift together the flour, baking powder and bicarb soda. Using a stand mixer with the paddle attachment or an electric handheld mixer, beat together the butter, caster sugar and brown sugar for 3 - 4 minutes until light and fluffy.

• Add in the eggs one at a time, beating well after each addition.

• Add the mashed banana and passionfruit pulp and mix until combined.

• Fold in the flour mixture until just combined.

• Pour mixture into the prepared loaf pan and bake for 60 minutes, or until a skewer inserted comes out clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely

• To make the icing, beat together the cream cheese and butter until smooth and combined. Add the icing sugar mixture and vanilla and beat for 2 minutes. Spread over the cooled loaf. Top with extra passionfruit pulp if desired.

• Enjoy!

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Ricotta and Cherry Crostini

Ricotta and Cherry Crostini

Recipe By Courtney Roulston

Ingredients

• 2 cups fresh Coles cherries, halved, pitted

• 4 slices Coles sourdough bread

• 3 tbsp Squeaky Gate extra virgin olive oil

• sea salt and black pepper to taste

• 180 g fresh ricotta cheese, from the Coles deli

• 1 tbsp thickened cream

• 1 orange

• 2 tbsp whole roast almonds, chopped

• 1 tbsp Coles Australian honey

• ¼ cup flat leaf parsley, roughly chopped

Method

• Heat a BBQ or grill pan over a medium/high heat. Drizzle the bread with half the oil and cook for 2 minutes each side, or until slightly charred. Set aside.

• Mix together the ricotta cheese and cream and a pinch of salt and pepper in a bowl until well combined.

• Peel 3 strips of orange zest and slice into thin julienne. Mix the orange peel with chopped almonds, parsley, 1 tablespoon of orange juice and the remaining oil.

• Spread the ricotta mixture onto the toasted bread and top with the cherries. Scatter with the orange and almond mixture and finish with a drizzle of extra virgin olive oil before serving. 

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Jazz Apple & Beetroot Fritters

Jazz Apple & Beetroot Fritters

Recipe By Stephanie Alexander Kitchen Garden Foundation with Courtney Roulston

Ingredients

• 2 jazz apples, washed

• 1 large beetroot, washed

• 2 medium sized brown onions, sliced

• 2 tsp whole cumin seeds

• 1 tbsp curry powder

• 2 tsp black sesame seeds

• 1 tsp dried chilli flakes (optional)

• sea salt and cracked black pepper, to taste

• 100 g chickpea flour

• 2 cups oil for frying

• 1 lemon to serve

Method

• Grate the apples on the large side of a box grater into a clean bowl lined with a muslin cloth. Wrap up the sides of the muslin cloth and squeeze to remove any excess juice from the apples and set the juice aside. Place the apple pulp into a large mixing bowl then grate in the beetroot and add in the sliced onions.

• Heat a frying pan over a medium heat and toast the cumin seeds for 1 minute, or until fragrant. Grind the seeds in a mortar and pestle and add them into the apple mixture along with the curry powder, sesame seeds, chilli, salt, black pepper and chickpea flour.

• Use a spoon to mix well, adding a few spoons of the apple juice into the mixture to form a sticky batter.

• Heat the oil in a frying pan over a medium heat. Place tablespoon sized amounts of the batter in the pan and cook for 2 minutes each side, or until the fritters are crispy and cooked through. Cook them in batches of 3 or 4 so the pan is not overcrowded and make sure the oil does not get too hot, otherwise the fritters and spices will burn. Drain the fritters on paper-towel then serve warm with a light seasoning of sea salt and lemon wedges on the side.

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Peach Vanilla Olive Oil Slice

Peach Vanilla Olive Oil Slice

Recipe By Courtney Roulston

Ingredients

• 4 free range eggs, at room temperature

• ¾ cup caster sugar

• 2 tsp vanilla bean paste

• ¾ cup Squeaky Gate extra virgin olive oil, plus extra to grease tray

• ¾ cup peach nectar

• 2 ½ cups self raising flour

• 1 cup almond meal

• 2 large yellow peaches, stones remove, sliced into wedges

• 2 tbsp pistachio nuts, toasted, crushed

Icing

• 80 ml Squeaky Gate extra virgin olive oil

• 80 g icing sugar, sifted

• 2 tbsp pistachio nuts, toasted, crushed

Method

• Preheat an oven to 180 degrees (C). Grease and line the base and sides of a 30 cm x 20 cm rectangle baking tray with high sides (around 4 cm high), making sure the baking paper overhangs a little to make it easy to lift out the slice later.

• Place the eggs, sugar and half the vanilla in the bowl of an electric mixing bowl and whisk until pale and fluffy.

• Gently mix through the olive oil and peach nectar until combined. Sift in the flour and fold through the almond meal, making sure not to knock out too much air from the eggs. Pour the batter into the prepared tin so it is in an even layer. 

• Arrange the sliced peaches on top, gently pressing down into the batter. Bake for 45 minutes, or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and allow the slice to cool.  

• Whisk the olive oil, icing sugar and remaining vanilla together until pouring consistency, adding a dash of water if the mixture needs loosening.

• Once the cake has cooled, drizzle with olive oil icing and pistachio nuts before slicing into squares and serving.

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Spiced Porridge Bread

Spiced Porridge Bread

Recipe By Courtney Roulston

Ingredients

• 4 cups Red Tractor wheat free oats

• 2 tsp mixed spice

• 2 tsp bi carb soda

• ½ cup sunflower seeds

• ½ cup walnuts, roughly chopped

• ½ cup dried apricots, roughly chopped

• ½ cup medjool dates, roughly chopped

• 500 g Jalna Greek yoghurt

• 2 free range eggs, beaten

• 1 tsp sea salt flakes

• ⅓ cup honey, plus extra to serve 

• ½ cup milk

• butter, to serve

Method

• Preheat the oven to 180 degrees (C). 

• In a large bowl mix together the oats, mixed spice, bi-carb, sunflower seeds, walnuts, dried apricots, medjool dates, yoghurt, eggs, salt flakes, honey and milk. Mix well so that everything is evenly combined. 

• Grease and line a loaf tin with baking paper, leaving a little overhanging to make it easy to lift out the bread once cooked. Fill the tins with the oat mixture and smooth out so there are no air bubbles.

• Bake the bread for 45 minutes, or until golden and cooked through. Allow to cool in the tin for 10 minutes before placing onto a cake rack to cool completely.

• Slice and serve with butter and honey.

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Wheat Free Oat Flatbread

Wheat Free Oat Flatbread

Recipe By Courtney Roulston

Ingredients

• 175 g Red Tractor wheat free oats

• sea salt flakes to taste

• ½ tsp bi carb soda

• 2 tsp apple cider vinegar

• 250 ml water

• 150 ml oat or almond milk

• 2 tbsp extra virgin olive oil, for frying

Topping

• 100 g hummus (store bought is ok)

• 1 lebanese cucumber, seeded, diced

• 1 vine tomato, seeded, diced

• ½ small red onion, finely sliced into thin wedges

• 2 tsp sesame seeds, toasted

• ½ tsp ground cumin

• ¼ cup mint leaves, sliced

Method

• Add the oats, sea salt, bi carb, vinegar, water and milk in a bowl and stir to combine.

• Place the oat mixture into a high-speed blender and blitz until you have a creamy batter.

• Heat a non-stick frying pan over a medium heat and brush the pan with a little oil. Ladle in roughly ½ a cup of batter and tilt the pan to distribute the batter into a circle. Allow to cook for 2 minutes, or until the edge of the oatcake looks cooked and the middle has formed some bubbles. Carefully flip over and cook for a further 2 minutes to cook through. Repeat with remaining batter.

•  To serve, spread the hummus onto the oatcakes and top with cucumber, tomato and onion. Sprinkle with sesame seeds, cumin and mint leaves. Carefully roll up before serving. 

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Roast Beetroot, Goats Curd & Pecan Salad

Roast Beetroot, Goats Curd & Pecan Salad

Recipe By Louis Tikaram

Ingredients

• 2 medium beetroots

• 100 g baby spinach

• 150 g goats curd, crumbled

• ¼ cup pecans, lightly toasted

• 5 tbsp Squeaky Gate extra virgin olive oil

• ½ tsp dijon mustard

• 2 tbsp Squeaky Gate balsamic vinegar

• ½ tsp sea salt

Method

• Preheat the oven to 180 degrees (C).

• Rinse the beetroot in cold water then wrap in foil. Place on a baking tray and roast for 1 hour or until you can poke a knife into it and the beetroot is tender. Once cooked, take out of the oven and cool for 15 minutes.

• Wearing gloves, peel and discard skin from beetroot then cut beetroot into 2 cm pieces.

• Combine spinach, pecans and beetroot in a bowl, and toss well until combined.

• Place balsamic vinegar, oil and mustard in a mixing bowl and whisk till emulsified then season with sea salt.

• Add this to the beetroot mixture along with the goat's curd and gently toss until just combined (be careful not to mash the curd too much).

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Za'atar Eggs with Yoghurt & Chilli Butter

Za'atar Eggs with Yoghurt & Chilli Butter

Recipe By Courtney Roulston

Ingredients

• 3 large free range eggs

• 1 cup Jalna Greek yogurt

• sea salt and pepper to taste

• 2 tbsp extra virgin olive oil

• 40 g butter

• 1 clove garlic, minced

• 1 tsp dried chilli flakes

• ½ tsp sweet paprika

• 1 tbsp fresh flat leaf parsley, roughly chopped

• 1 tbsp fresh dill, picked

• 6 slices Turkish bread, toasted to serve

Za`atar

• 1 tbsp white sesame seeds

• 2 tsp whole cumin seeds

• 2 tsp ground sumac

• 1 tsp dried thyme

Method

• To make the za`atar, toast the sesame seeds in a small frying pan over a medium heat until golden. Place them into a bowl then toast the cumin seeds for 45 seconds in the same pan, or until fragrant.

• Crush the cumin seeds in a mortar and pestle then mix into the sesame seeds along with the sumac, thyme, salt and pepper. Set aside.

• Bring a pot of salted water up to a simmer and cook the eggs for 6.5 minutes, then plunge into a bowl of iced water to stop them cooking. Peel and set aside.

• Heat oil and butter in a pan over a low-medium heat. Add in the garlic, chilli flakes and paprika and cook until the butter is infused and bright orange in colour.

• To serve, spread the yoghurt onto the base of a serving plate. Add the eggs onto the yoghurt and carefully cut in half horizontally (do this over the yoghurt so any runny yolks add to the sauce). Spoon the chilli butter mixture over the yoghurt and then scatter with za`atar, parsley and dill. Serve with toasted Turkish bread.

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Savoury Oats with Poached Egg & Spring Onion Dressing

Savoury Oats with Poached Egg & Spring Onion Dressing

Recipe By Courtney Roulston

Ingredients

• 2 cups Red Tractor rolled oats

• 4 cups chicken stock

• 4 large free range eggs

• 1 tbsp white vinegar

• 2 green spring onions, finely sliced

• 1 tbsp ginger, finely sliced julienne

• ½ long red chilli, seeded, finely sliced

• pinch ground white pepper

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

• 1 tbsp light soy sauce

• 1 tsp caster sugar

• ½ small lemon, juice and zest

• 2 tbsp fried shallots to serve

Method

• Place the rolled oats and chicken stock into a pot over a medium heat. Bring up to a simmer then turn down the heat to low and cook for 10 - 15 minutes, or until the oats are tender and the liquid has been absorbed.

• Meanwhile, bring a pot of salted water up to a gentle simmer. Add in a pinch of salt and the vinegar. Crack the eggs one at a time into a small bowl and lower them into the water. Gently poach for 5 minutes, or until the whites are set and the middles are still slightly runny. Remove eggs from the water with a slotted spoon and set aside on a plate to rest.

• Place the spring onions, ginger and chilli into a small heat - proof bowl. Heat the oil in a small pot over a medium - high heat. Once the oil is hot, carefully pour over the spring onion mixture. Once the oil has stopped bubbling stir in the white pepper, soy sauce, sugar and lemon juice and zest.

• Divide the oats into serving bowls and top with the poached eggs. Drizzle with the spring onion dressing and scatter over fried shallots before serving.

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Za'atar Tomatoes, Whipped White Beans & Fried Bread

Za'atar Tomatoes, Whipped White Beans & Fried Bread

Recipe By Courtney Roulston

Ingredients

• 450 g Coles vine ripened tomatoes

• sea salt to taste

• 1 tbsp za`atar

• 100 ml Squeaky Gate extra virgin olive oil, plus extra for frying

• ¼ cup roasted whole almonds, chopped

• 1/3 cup basil leaves

Whipped White Beans

• 2 x 400 g butter beans, rinsed, drained

• 1 clove garlic, peeled

• 2 tbsp tahini paste

• juice of 1 lemon

• 2 tsp Coles Finest pure Canadian maple syrup

Fried Bread

• 1 cup plain flour

• 1/3 cup room temperature water

Method

• Place all the whipped white bean ingredients, 40ml of oil and a pinch of salt into a high-speed blender. Blitz until smooth and creamy, adding a dash of cold water if the mixture needs loosening. Set aside.

• For the fried bread, place flour, a pinch of salt and 20ml of oil into a bowl. Using clean hands, rub the flour and oil together before adding in the water. Mix together to form a dough, adding a little more water if required. Knead for 2-3 minutes, or until it feels elastic. Rest the dough for 15 minutes, before cutting it into 8 portions. Heat 1 cup of oil to 170 degrees in a medium frying pan. Roll the portions of dough on a lightly floured bench until they are about 2-3 mm thick. Place into the oil and cook for 1-2 minutes each side, or until puffed and golden. Drain on kitchen towel and repeat with remaining dough. Season with sea salt while they are still hot.

• Slice the tomatoes and mix the za`atar and remaining oil in a small bowl.

• To serve, spread the whipped white beans onto the base of a serving plate. Top with the tomatoes and season with a pinch of salt. Scatter over almonds, za`atar oil and basil leaves. Serve with the crispy fried bread on the side for dipping.

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Berry & White Chocolate Oat Square

Berry & White Chocolate Oat Square

Recipe By Courtney Roulston

Ingredients

• 2 cups Red Tractor Australian organic creamy style rolled oats

• ⅓ cup pepita seeds

• pinch sea salt flakes

• 2 large ripe bananas, peeled, mashed 

• 250 ml Coles canned coconut milk

• 1 tsp ground cinnamon

• 1 tsp Coles vanilla bean paste

• 2 tbsp Coles Australian pure honey

• ½ cup Coles blueberries

• ½ cup Coles raspberries

• 70 g white chocolate, melted

Method

• Preheat the oven to 180 degrees (C).

• Grease and line a 20 cm x 20 cm slice pan with baking paper, with the edges overhanging to make it easy to remove.

• In a large mixing bowl combine the rolled oats, pepita seeds, salt, mashed bananas, coconut milk, cinnamon, vanilla and honey. Stir well until everything is combined. Fold through half of the berries, being careful not to break them up too much.

• Pour the mixture into the prepared pan and use the back of a spoon to even out the mixture. Pour over the remaining berries and gently press into the surface.

• Bake for 30 minutes, or until golden and firm to the touch.

• Allow to cool in the pan for 1 hour then remove and cut into 9 squares.

• Melt the white chocolate in a zip lock bag and snip off one corner to make a piping bag. Drizzle the chocolate over the bars and allow to set for 10 minutes before serving.

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Zucchini Bread

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 3 eggs, beaten until frothy

• 1 1/2 cups brown sugar

• 1/2 cup sunflower oil

• 1 tsp vanilla essence

• 2 medium zucchini, grated to produce 2 cups

• 2 cups plain flour

• 1 tbsp cinnamon

• 2 tsp bicarbonate of soda

• 1/2 tsp salt

• 1/4 tsp baking powder

• butter (optional, for greasing muffin trays)

Special Equipment

3 x 12-basin muffin trays

Method

• Preheat the oven to 180°C.

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

• Mix the eggs, sugar, oil and vanilla essence in a large bowl, then add the zucchini.

• In another large bowl, mix all the dry ingredients together with a fork.

• Add the zucchini mix to the dry mix and gently combine.

• Line the muffin trays with baking paper, or grease with a light coating of butter.

• Pour the mixture into the muffin trays, three-quarters full for each basin.

• Bake for 20 minutes.

• Remove onto a wire cooling rack. Allow to cool then serve on platters.

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Ultimate Chicken Salad Sandwich with Yoghurt Dressing

Ultimate Chicken Salad Sandwich with Yoghurt Dressing

Recipe By Michael Weldon

Ingredients

• 1 roast chicken, meat picked from the bones

• 1 butter lettuce, washed

• 1 avocado, sliced

• 50 g butter

• 1 whole turkish bread (or your other favourite bread)

Pickled Fennel

• ½ head of fennel, sliced as thin as possible

• ½ cup Squeaky Gate white balsamic vinegar

• ¼ cup sugar

• pinch of salt

Yoghurt Dressing

• 1 cup Jalna greek yoghurt

• 1 tbsp dijon mustard

• 1 tbsp Squeaky Gate extra virgin olive oil

• ½ lemon juice

• ¼ cup chopped smoked almonds

• ¼ cup capers

• ¼ bunch chives

• ¼ bunch tarragon

• pinch sea salt

Method

• In a small saucepan combine the vinegar, sugar, salt and ¼ cup water. Bring to a boil then pour over the fennel and allow to pickle for 20 minutes.

• In a mixing bowl whisk together the yoghurt, Dijon, olive oil, lemon juice and a pinch of salt. When combined add the remaining ingredients and mix. Add the chicken into the mix and fold until the chicken is evenly dressed.

• To build the sandwich, toast the bread if you like the crunch. Then spread the bottom layer of the sandwich with butter, on top add a layer of lettuce and a layer of sliced avocado. Top with a generous amount of chicken salad mix. Top that with the pickled fennel and top with the buttered top piece of bread. Lunch Done!

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