Italian Sausage, Spinach & Lemon Pasta

Italian Sausage, Spinach & Lemon Pasta

Recipe By Courtney Roulston

Ingredients

• 400 g San Remo pasta elbows no. 35

• 2 tsp Squeaky Gate extra virgin olive oil 

• ½ small bulb fennel, sliced 

• ½ onion, diced 

• 1 pack Coles finest Italian style pork sausages 

• 1 cup Coles thickened cooking cream 

• 4 cups baby spinach 

• ½ lemon, juice & zest

• ½ cup parmesan cheese, grated fresh from a block 

• ½ cup each flat leaf parsley & basil to serve 

Method

• Bring a pot of salted water up to the boil. Cook the pasta for 8 - 10 minutes, or until al dente. Drain and reserve 1 cup of the pasta water. 

• Meanwhile heat the oil in a large frying pan and cook the fennel an onion for 2 minutes, or until soft. Remove the meat from the sausage casings in small bite-size chunks and add into the pan. Cook the sausage meat, breaking up with the back of a spoon occasionally for 5 - 6 minutes. Add in the cooking cream and bring up to a simmer.

• Add in the spinach and pasta along with ½ cup of the cooking liquid. Cook the pasta in the sauce for 2 - 3 minutes, or until the sauce is silky and thickened. Stir through half the parmesan cheese, lemon zest, lemon juice then place onto a large serving platter.

• Scatter over parsley, basil and grate over plenty of parmesan cheese. 

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BBQ Whole Barramundi with a Pea and Parsley Butter Sauce

BBQ Whole Barramundi with a Pea and Parsley Butter Sauce

Recipe By Michael Weldon

Ingredients

• 1 whole Coles deli barramundi, scaled

• Squeaky Gate extra virgin olive oil

• salt 

• ½ block of Coles butter

• 1 garlic clove grated

• 1 shallot, diced

• 125 g podded peas, or frozen if you can get fresh

• ½ bunch of parsley, chopped roughly

• ¼ bunch tarragon, chopped roughly

• 1 tbs baby capers

• 1 lemon, juice

• ½ tsp pepper

Method

• Heat a BBQ until it begins to smoke. Brush the barramundi with extra virgin olive oil and sprinkle with sea salt. Place onto the BBQ on its side and turn the head down to medium. Once the fish is cooked halfway delicately work your fish slice under the fish and turn onto the other side, finish cooking on that side. 

• In a skillet over a medium heat melt the butter, add the garlic and shallots. Cook to warm through and slightly soften. Then add the capers, lemon, pepper and a pinch of salt. Remove from heat and allow the butter to reduce in heat for a couple of mins, then add the peas and herbs to keep them bright and green. Taste and adjust the seasoning to your liking. 

• Once the fish is cooked place on a large serving platter and spoon over the butter sauce. Serve with a clean crisp green salad. 

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Grilled Fig Salad with Blue Cheese

Grilled Fig Salad with Blue Cheese

Recipe By Michael Weldon

Ingredients

• 10 Coles figs, halved

• 5 slices prosciutto

• 1 red onion, cut into rings

• 2 rosemary sprigs

• drizzle Squeaky Gate extra virgin olive oil

• sea salt

Blue Cheese Dressing

• 200 g Coles finest blue cheese, crumbled

• 1 cup butter milk

• 2 tbs Squeaky Gate extra virgin olive oil

• 1 tbs Coles honey

• 1 tsp Coles finest apple cider vinegar

• ½ tsp black pepper

Garnish

• crushed roasted walnuts

• ½ bunch chives, sliced

Method

• Heat a BBQ until it begins to smoke. 

• Drizzle the figs and red onion with extra virgin olive oil then place onto the grill. Cook until charred and softened. Lay the prosciutto onto to the grill and cook for 3o seconds on each side. 

• Add the blue cheese dressing ingredients to a bowl and mix together until evenly combined. 

• To serve, spread the blue cheese dressing on the base of a serving dish. Top with the grilled onion, pieces of prosciutto and grilled figs. Sprinkle over the walnuts and chives.

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Oat, Pea & Pancetta 'Ris-oat-o'

Oat, Pea & Pancetta 'Ris-oat-o'

Recipe By Courtney Roulston

Ingredients

• 2 tbs extra virgin olive oil 

• 50 g pancetta (or middle bacon rashes) 

• 1 brown onion, peeled, diced 

• 2 cloves garlic, finely chopped 

• 1 cup Red Tractor Australian oats 

• 1 ltr Coles low-salt chicken stock, plus 1 cup water, warmed in a saucepan

• 1 cup frozen peas, thawed

• 2 green spring onions, finely sliced 

• 30 g butter 

• sea salt and black pepper, to taste 

• ½ cup parmesan or pecorino cheese, grated fresh from a block 

Method

• Heat the oil in a large frying pan over a medium heat. Add the pancetta (or bacon) and cook for 2 - 3 minutes to render out some the fat. Add in the onion and garlic and cook for a further 2 minutes to soften so it becomes fragrant. 

• Add in the oats and cook for 2 minutes to coat in the extra virgin olive oil. Add in 1 cup of the warm stock and stir frequently until the liquid is nearly absorbed. Keep adding the stock 1 cup at a time and stir in between additions until nearly all the stock has been absorbed and the oats look creamy but have a chewy-tender texture.

• Stir in the peas, spring onion, butter and half the parmesan then allow peas to warm through for 2 minutes. Taste for seasoning and add salt and pepper as required. Use any leftover stock to loosen the mixture as the oats will keep soaking up the liquid as it sits.

• Place into serving bowls and top with remaining parmesan, black pepper and a drizzle of extra virgin olive oil before serving.

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Crushed Potatoes & Green Bean Salad with Olive Oil Dressing

Crushed Potatoes & Green Bean Salad with Olive Oil Dressing

Recipe By Courtney Roulston

Ingredients

• 1 kg Coles baby white potatoes 

• 500 g green beans, trimmed 

• sea salt & black pepper to taste 

• 2/3 cup whole roast almonds, chopped 

• 1 golden/French shallot, peeled, sliced into rings 

• ½ cup round mint, leaves picked 

• ½ cup coriander, leaves picked 

• ¼ cup dill, picked 

EVOO Dressing

• 2 tsp Coles dijon mustard

• 1 lemon, juice and strips of the zest

• 2 tsp maple syrup 

• 100 ml Squeaky Gate extra virgin olive oil 

Method

• Place the potatoes into a pot of salted cold water over a medium heat. Bring up to a gentle simmer and cook for 12 minutes, or until the potatoes are tender, but still slightly firm in the middle. Place the green beans in the same pot with the potatoes and cook for 4 minutes, or until tender but still bright green. Remove the beans from the pot and set aside. Drain the potatoes and leave them for 2 - 3 minutes to remove any excess moisture. Gently break up the potatoes into rough shapes with a knife then add the green beans back into the pot.

• Meanwhile whisk all the dressing ingredients together along with a pinch of salt and pepper.

• Pour the dressing over the potatoes and green beans and toss to coat. Gently fold through the almonds, lemon zest strips, shallot, mint, coriander and dill until well coated.

• Place the salad into a serving bowl and garnish with a little drizzle of extra virgin olive oil, extra almonds and dill.

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Roast Beetroot Salad with Sesame Yoghurt

Roast Beetroot Salad with Sesame Yoghurt

Recipe By Courtney Roulston

Ingredients

• 5 medium beetroot, or a whole bunch 

• 2 medium-large red onions, skins left on 

• sea salt, to taste 

• ½ cup (125ml) extra virgin olive oil 

• 1 tsp za`atar

• 1 large clove garlic, peeled 

• 2 cups Jalna Greek yoghurt 

• 2 tsp tahini paste 

• 2 tsp lemon juice

• 1 tbs Coles honey 

• ½ cup flat leaf parsley or round mint, picked 

• 1 punnet micro red sorrel or cress

Method

• Pre-heat the oven to 200 degrees (C). Cut the beetroot in half then place them into a small high-sided roasting tray. Drizzle with extra virgin olive oil, a pinch of salt and pour over 1 ½ cups of water. Cut each onion into 6 wedges, leaving the skin attached. Place the onions on a separate roasting tray, season with salt and drizzle with a drizzle of extra virgin olive oil. Cover the beetroot tray tightly with foil and roast with the onions for 35 - 40 minutes, or until the beetroots are tender and the onions are slightly charred on top.

• Meanwhile, pour the extra virgin olive oil and garlic into a small pot over a low heat. Stir in the za`atar and a pinch of salt and leave to gently infuse for 5 minutes, or until the oil is fragrant.

• Whisk the yoghurt, tahini, lemon juice, honey and a pinch of salt in a bowl until smooth. Spread the yoghurt onto the base of a serving platter.

• Remove the beetroot from the oven and once cool enough to handle, slip the skins off and cut beetroot into wedges. Remove the skins from the outside of the onions.

• Arrange the beetroot, onions and parsley on top of the yoghurt. Spoon over the za`atar oil and garnish with micro herbs. 

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Pad See Ew

Pad See Ew

Recipe By Michael Weldon

Ingredients

• 1 pack pad Thai noodles, cooked following back of pack instructions

• 400 g Coles deli chicken thigh, sliced into thin strips

• 1 large bunch of Chinese broccoli, stem sliced in batons, and leaves cut larger

• 4 garlic cloves, chopped

• 2 eggs

Sauce

• 1 tbs soy sauce

• 2 tbs katchap manis

• 2 tbs oyster sauce

• 1 tbs Coles white vinegar

• 1 tsp Coles caster sugar

Chillies in vinegar

• 2 Coles birdseye chillies

• 1 Coles green chilli

• 2 tbs vinegar

• 1 pinch of salt

Method

• In a bowl mix together the sauce ingredient until evenly combined. 

• In a small bowl combine the chillies, vinegar and a pinch of salt. Leave to steep. 

• Heat a large wok until it begins to smoke. Add in a splash of oil with the garlic and chicken. Stir fry until the chicken and garlic have browned. Add in the broccoli stalks and stir fry, then add the broccoli leaves. Push the ingredients to one side and add in the egg scramble and cook into a rough omelette, then stir through the other ingredients. Pour the ingredients into a bowl. Dust out the wok and place over the heat again. 

• Once smoking add another drizzle of oil and the noodles, stir fry for a minute or so then add in the sauce. Cook to coat the noodles for a couple of minutes so the noodles take on the flavour. Add the chicken mixture back in and toss together to coat in the remaining sauce.

• Serve with the chillies from the vinegar.

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Vietnamese Mint and Beef Mince Lettuce Cups

Vietnamese Mint and Beef Mince Lettuce Cups

Recipe By Michael Weldon

Ingredients

• 500 g Coles beef mince

• 2 tbs fish sauce

• 1 tbs Coles brown sugar

• 1 birdseye chilli, sliced thinly

• 2 garlic cloves, diced

• 1 red onion, sliced thinly

Dressing

• 2 tbs fish sacue

• 2 tbs sugar

• 1 garlic clove, diced

• 2 coriander sprigs, sliced thinly

• 1 chilli, diced

• 1 lime, juice

To Serve

• 1 iceberg lettuce

• 1 bunch coriander, leaves picked

• 1 bunch Coles Vietnamese mint, leaves picked

• ¼ chopped Coles peanuts

• 1 large red chilli, sliced thinly

Method

• Marinate the beef mince in the fish sauce, brown sugar, chilli and garlic.

• Mix the dressing ingredients in a bowl until evenly combined. 

• Heat a wok until it begins to smoke. Add a splash of oil and once hot add in the beef mince. Stir fry until the beef is browned and cooked through. Add the red onions and toss through the wok for 1 minute to soften.

• Serve the beef in a bowl on a larger platter with the sauce, lettuce cups, peanuts and chillies. Let your diners build their lettuce cups at the table.

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Fritto Misto

Fritto Misto

Recipe By Michael Weldon

Ingredients

Batter

• 1 cup Coles plain flour, plus ½ a cup plain flour for dusting 

• ½ cup cornflour 

• 1 ½ cup Coles soda water

• 1 tbs vodka

• 1 tbs white vinegar

• pinch of sea salt

Seafood

• 8 green prawn tails

• 1 Coles deli squid tube, sliced thinly

• 8 oysters

• 2 Coles deli barramundi fillets

• 1 /2 red onion, cut into petals  

• 2 long red chillies, halved lengthways

• ½ bunch parsley

• 10 sage leaves

• ½ lemon, sliced into thin rings

Garlic Aioli

• ½ cup mayonnaise

• 2 garlic cloves, grated

• ½ lemon

Method

• In a bowl mix together the flours and salt, add the soda water and mix into a batter. Add the vodka and vinegar. Leave for up to 10 minutes for the batter to thicken.

• Heat oil for frying in a deep saucepan or wok, bringing the oil to 180 degrees (C).

• Dust the seafood, veggies and herb leaves in the excess plain flour. In batches coat the dusted ingredients in batter and drop into the fryer. Fry until golden. Then drain on paper towel and season with salt. Continue cooking until the remaining ingredients are fried and golden. 

• In a bowl mix together the mayo, lemon and garlic.

• Serve the fried ingredients with the garlic mayo on the side. 

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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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Chicken Risoni with Lemon & Spinach

Chicken Risoni with Lemon & Spinach

Recipe By Courtney Roulston

Ingredients

• 1 cup San Remo risoni no. 47

• 2 tbs extra virgin olive oil

• 1 brown onion, sliced into thin wedges

• 3 cloves garlic, crushed

• 4 sprigs thyme

• 3 cups Coles reduced salt chicken stock

• 450 g free range chicken tenderloin strips

• 1 cup sugar snap or snow peas

• ½ lemon, zest and juice

• 2 cups baby spinach leaves to serve

• ¼ cup parmesan, grated from a block

• sea salt and black pepper to taste

Method

• Heat the oil over a medium heat in a large frying pan.

• Cook the onion for 2 minutes to soften then add in the garlic and cook for 1 minute. Add in the thyme, risoni and stock and bring up to a simmer. Nestle the chicken filets into the middle of the pan so they are covered halfway up with liquid. Cover with a lid and leave on a very gentle simmer for 6 - 8 minutes, or until the chicken is cooked through.

• Remove the chicken from the pan and roughly shred it using two forks.

• Continue to cook the risoni until it is al dente then stir through the peas and leave on the heat for 1 minute to soften them.

• Remove the pan from heat and stir through the spinach, lemon zest and lemon juice.

• Top with the shredded chicken, parmesan cheese, cracked black pepper and an extra drizzle of extra virgin olive oil.

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Macadamia & Spinach Pesto Spaghetti

Macadamia & Spinach Pesto Spaghetti

Recipe By Courtney Roulston

Ingredients

• 400 g San Remo spaghetti no. 5

• ½ cup unsalted macadamia nuts, plus extra to serve 

• 4 cloves garlic, peeled 

• 280 g bag Coles spinach 

• 3 tbs nutritional yeast 

• sea salt and pepper to taste 

• ½ lemon, juice and zest

• 1 cup basil leaves 

• ¼ cup (80ml) extra virgin olive oil 

Method

• Bring a pot of salted water up to the boil. Add in the spaghetti and cook according to the instructions of the packet, tossing occasionally with tongs to ensure the spaghetti does not stick together. 

• Place the garlic cloves into the pasta water and place a sieve over the top of the pot so it is semi submerged in water. Cook the spinach in batches in the sieve until it is wilted. 

• Place the wilted spinach into a high-speed upright blender along with 1/3 cup pasta water, macadamia nuts, nutritional yeast, lemon zest and juice, basil, extra virgin oil and a pinch of salt and pepper. Remove the garlic from the pasta pot, add into the blender and blitz until smooth and bright green. 

• Drain the pasta and toss with the pesto so it is well coated. Place the spaghetti onto a large platter and grate over some extra macadamia nuts with a microplane before serving. 

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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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Creamy Tarragon Mussels

Creamy Tarragon Mussels

Recipe By Michael Weldon

Ingredients

• 1 kg fresh mussels

• 1 small onion, diced

• ½ head fennel, diced

• 2 garlic cloves, diced

• 1 cup white wine

• 1 cup Coles cream

• 2 tbs Coles butter

• 1 bunch of tarragon, leaves picked

• sea salt 

• Squeaky Gate extra virgin olive oil

• black pepper

• toasted sourdough, to serve

• lemon wedges, to serve

Method

• Heat a large saucepan to a medium-high heat. Add a drizzle of olive oil, the onion, fennel and garlic, fry off until the vegetables soften. Add in the mussels and stir through the vegetables.  

• Add in the white wine and place the lid on top of the pot. Cook occasional gently shaking the pot to help the mussels open. Once the mussels are open remove from the pot and place into a serving bowl. Continue this process until all the mussels have opened. Any that don’t open can be discarded. 

• Add the cream into the mussel liquor, bring to the boil then reduce to the simmer, cook for a minute or so to thicken the sauce slightly. Add butter and a pinch of pepper into the sauce. Taste and adjust the seasoning if needed. Remove the sauce from the heat and add in the tarragon, stir through the sauce. Pour the sauce over the opened mussels.

• Serve the mussels with charred sourdough and a wedge of lemon on the side.

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Cavolo Nero and Spinach Rigatoni

Cavolo Nero and Spinach Rigatoni

Recipe By Michael Weldon

Ingredients

• 500 g San Remo rigatoni no. 22

• 1 onion, diced

• 2 garlic cloves, sliced

• 1 green chilli

• 1 bunch cavolo nero

• 65 g bag Coles baby spinach

• 1 cup Coles cream

• 1 cup Coles soft ricotta

• ½ cup parmesan

• extra virgin olive oil

• sea salt

• parmesan cheese, grated

Method

• Boil a large pot of salted water. Cook the pasta based on the instructions on the packet.

• In a separate pan add onion, garlic and. Add in green chilli and fry for 30 seconds. Add the cavolo nero and a spoon of the boiling pasta water to help it steam through. Add in the spinach and again the pasta water.

• Once the pan mixture and kale and spinach are wilted to a quarter of their size, add them into a stick blender friendly jug. Add is the cream and ricotta and stick blend until a smooth paste.

• Pour the blended sauce back into the pan and add the drained pasta to the pan. Add in parmesan cheese and the juice and zest of a lemon. Fold the pasta and sauce together until the pasta is coated. Serve in a bowl.

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Smoked Chicken with White Sauce

Smoked Chicken with White Sauce

Recipe By Courtney Roulston

Ingredients

• 1 whole chicken

Seasoning Rub

• 1 tbs pepper

• 1 tbs salt

• 1 tbs Coles brown sugar

• 1 tbs smoked paprika

White Sauce

• ½ cup Greek yoghurt

• ½ cup Coles mayonnaise

• 2 tbs Coles apple cider vinegar

• 10 drops hot sauce

• ½ tsp celery salt

• ½ tsp chilli flakes

• ½ tsp black pepper

• ½ tsp salt

Salad

• 1 bunch coriander

• 1 bunch parsley 

• 1 bunch mint

• 1 bunch basil

• 1 red shallot, finely sliced

Method

• Heat your offset smoker with your favourite cooking wood until you have a clean blue smoke coming out of the smoker and the temperature is around 150 degrees (C).

• Combine the seasoning rub ingredients in a bowl. Season the chicken skin with the rub, as well as sprinkling a little extra into the cavity. 

• Place the chicken onto the smoker with the head end facing the smoke box end. Cook for 1.5 – 2 hours until the chicken has developed a deep golden-brown bark and the internal temperature reaches at least 70 degrees (C). Remove from the heat and allow to rest slightly.

• In a bowl combine the white sauce ingredients and mix together.

• To serve, cut the chicken into portions and serve with the white sauce on the side. 

• This recipe pairs perfectly with the Texas Potato Salad. 

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Spicy Tomato Green Beans with Walnuts & Yoghurt

Spicy Tomato Green Beans with Walnuts & Yoghurt

Recipe By Courtney Roulston

Ingredients

• 1/3 cup Squeaky Gate extra virgin olive oil 

• 1 brown onion, peeled, sliced 

• 4 cloves garlic, peeled, sliced 

• 600 g green beans, trimmed 

• 1 tsp whole cumin seeds 

• 1 tsp dried chilli flakes 

• 1 tbs tomato paste 

• 400 g Coles vine-ripened cherry tomatoes, halved 

• sea salt to taste 

• 1/3 cup walnuts

• 1 tsp lemon zest

• 1/3 cup Jalna plain yoghurt 

• ¼ cup flat leaf parsley, chopped  

Method

• Heat the oil over a medium heat in a large high-sided frying pan. Cook the onion and garlic for 2 minutes before adding in the cumin and chilli. Cook, stirring for a further minute or until fragrant. Mix in the tomato paste and add in 300 g of the tomatoes. Season with salt and cook for 5 - 6 minutes, or until the tomatoes are starting to break down. Add in the beans and ½ cup of water. Cover with a lid and leave to braise for 20 minutes, or until the beans are wilted and tender. 

• Meanwhile finely chop the walnuts and mix them in a small bowl with the lemon zest and cracked black pepper.

• Stir the remaining tomatoes into the beans and remove from the heat once they have slightly softened. Allow the beans to cool slightly at room temperature. 

• Place the beans onto a serving platter and drizzle with yoghurt and scatter over the walnut mixture and parsley. 

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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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Shiitake Mushroom & Miso Risotto

Shiitake Mushroom & Miso Risotto

Recipe By Michael Weldon

Ingredients

Mushroom Stock

• 2 ltr water

• 500 g shitake mushrooms

• 2 tbs miso paste

• 1 piece of kombu

• 2 tbs mirin

• 1 tbs rice wine vinegar

• 1 tbs white soy 

Risotto

• 1 brown onion, diced

• 400 g shiitake mushrooms, sliced

• 2 garlic cloves

• 2 cups Coles arborio rice

• 1 cup white wine

• 2 tbs Coles butter

• sea salt

• extra virgin olive oil

• black pepper

Garnish

• 8 small shiitake mushrooms

• 1 garlic clove, sliced thinly

• 1 tbs Coles butter

• sea salt

• 2 spring onions, sliced thinly

• 2 nori sheets toasted

Method

• Bring the stock ingredients to a boil then simmer for 45 minutes until all the flavours have combined. 

• Heat a large saucepan over a medium-high heat. Add a drizzle of olive oil and the onion, season with sea salt. Fry until soft, then add the garlic and mushrooms, fry until softened. Add in the rice and toast off in the oil.

• Add the white wine and cook down until reduce to a syrup. Add in a couple of ladles of stock and stir into the rice, cook out until the rice soaks in the stock then add another couple of ladles of stock and repeat the stirring process. Keep doing this until the rice is hydrated and the risotto is rich and creamy. 

• Add in the butter to the risotto and stir through. Taste for seasoning and adjust to your liking.

• Heat a small fry pan over a high heat, add in a drizzle of olive oil and add the mushrooms, fry until the mushrooms begin to caramelize. Add in the garlic and the butter, fry off until the garlic is cooked and the butter browns slightly. Remove from the heat and add in the spring onions, toss through the butter to slightly soften. 

• Serve the risotto topped with the extra mushrooms and spring onions. Crumble over some toasted nori to finish the dish off.

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Miso Mushroom & Cauliflower Roast

Miso Mushroom & Cauliflower Roast

Recipe By Courtney Roulston

Ingredients

Miso Cauliflower

• ½ Coles cauliflower, cut into florets and stems chopped 

• 6 cups oyster mushrooms 

• 2 tbs Squeaky Gate extra virgin olive oil 

• 2 tbs white miso paste 

• 2 tbs mirin 

• 2 ½ tbs maple syrup, divided 

• 2 tsp Coles Asia sesame oil 

• 1 tbs tahini paste 

• 1 tbs white & black sesame seeds to garnish 

• 1/3 cup coriander sprigs (in iced water) 

Spicy Pickled Carrots

• 2 large carrots, sliced into noodles with a toothed peeler 

• 1 long red chilli, sliced  

• 1 tbs ginger, julienne 

• ½ cup, plus 1 tbs rice wine vinegar 

• 1 tbs gochujang paste

Method

• Pre-heat the oven to 200 degrees (C). Spread the cauliflower onto a large flat tray. Drizzle with the oil, a pinch of salt and roast the cauliflower for 10 minutes. Meanwhile whisk the miso, mirin, 1 tbs of maple and sesame oil in a bowl.  Take the tray out of the oven and add the mushrooms and drizzle with the miso mixture. Roast for a further 20 minutes, or until the mushrooms and cauliflower are cooked through and catching in places. Set aside at room temperature. 

• Place the carrot noodles, chilli and ginger into a bowl and sprinkle with a little sea salt. Heat ½ cup of vinegar, 1 tbs of maple syrup, gochujang and 1/3 cup water in a small pot over a medium heat. Bring up to a simmer then pour over the carrots. Toss well to coat then set aside for 15 minutes to quickly pickle. 

• Whisk the tahini, 1 tbs vinegar, ½ tbs maple syrup and a dash of water in a bowl until smooth and creamy.

• To serve, place the cauliflower and mushrooms onto a serving plate. Scatter over some of the spicy carrots and drizzle with a little tahini. Sprinkle with sesame seeds and coriander stems. Serve with extra spicy carrots on the side.

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