Michael's Green Papaya Salad

Michael's Green Papaya Salad

Recipe By Michael Weldon

Ingredients

• 3 garlic cloves

• 3 tbs Coles roasted peanuts

• ¼ lime cut into wedges

• 2 tbs dried shrimp, soaked in boiling water to hydrate

• 12 Coles cherry tomatoes, yellow and red look great colour wise

• 2 snake beans broken into 4 cm pieces

• 2-4 Coles birdseye chillies, depending on how hot you like it

• 2 cups shredded green papaya 

• 2 tbs Coles brown sugar

• 3 tbs fish sauce

• 2 tbs lime juice

• 1 tbs tamarind puree

• extra roasted peanuts to garnish

Method

• In a large mortar and pestle pound the garlic with a pinch of salt, you can also do this in a mixing bowl with a rolling pin. Pound he garlic to break it up into small pieces, add the peanuts in and break up with the mortar and pestle. 

• Add the lime wedges and pound until broken into small pieces then add the dried shrimp, pound till broken. Add in the tomatoes and pop with the pestle and then add the snake beans and break into smaller pieces.

• Add in the chilli and break up into smaller pieces, the smaller you pound the more evenly the heat will spread through the salad. Add the papaya and bruise with pestle then stir with a large spoon. You need to do this a few times to season the papaya with the other ingredients. 

• Add the sugar, fish sauce, lime juice and tamarind according to your taste then pound and stir to finish dressing the salad.

• Serve the salad topped with a few extra roasted peanuts.

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Prawn Coconut Korma

Prawn Coconut Korma

Recipe By Michael Weldon

Ingredients

• 2 tbs butter

• 1 red onion, sliced

• 3 tbs Patak’s korma paste

• 1 tin Coles diced tomato

• 1 tin Coles coconut cream

• 16 raw Coles prawns, head and tail left on shell peeled

• 2 Coles birds eye chillies, optional

• sea salt

Garnish

• coriander sprigs

• green chilli, sliced

• juice from a lemon cheek

• side of rice

Method

• Melt the butter in a hot pan, add the onion, cook until the softened a slightly caramelised. Add the korma paste, fry off until fragrant. Add the tomato and coconut cream, turn the heat down to a simmer and gently reduce. 

• Add the prawns into the reduced gravy, gently simmer until the prawns are cooked through. 

• Serve the prawn curry on the top of steamed rice and garnish with green chilli, coriander sprigs and lemon juice. 

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Carne Asasda Tacos

Carne Asasda Tacos

Recipe By Michael Weldon

Ingredients

• 2 flat iron steaks

Marinade

• ¼ cup extra virgin olive oil

• 2 lime, juice

• 3 garlic cloves, diced

• ¼ bunch of corinader, chopped

• 1 tsp smoked paprika

• 1 tsp cumin powder

• 1 tsp sea salt

• 2 Coles jalapenos

• 1 tbs Coles sugar

• 1 tsp sea salt

• 2 tbs vinegar

• 1 avocado

• 1 lime, juice

• sea salt

• 1 brown onion diced

• ½ bunch coriander, chopped

• ¼ cup salt reduced feta, crumbled 

• 8 flour tortillas, warmed in a pan

Method

• Mix together the marinade ingredients then add in the steak and marinate for at least 30 minutes or up to 2 hours.  

• Combine the sugar, salt and vinegar in a pan on medium heat. Stir until the salt melts into the liquid. Pour over the jalapenos and allow to pickle. 

• Heat a bbq until it begins to smoke. Add the steaks to the grill and cook until your get a good sear on both sides of the steak and until done to your liking. Leave to rest for 3 - 5 minutes.

• To make you tacos, start with a spoon of avocado, top with steak then garnish with onion, pickled jalapenos, coriander and feta.

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Thai Prawn Omelette

Thai Prawn Omelette

Recipe By Michael Weldon

Ingredients

Omelette

• 2 tbs rice flour

• 2 tbs potato starch

• 1 tbs fish sauce

• ½ tsp white pepper

• 2 kaffir lime leaves, finely sliced

• 2 coriander sprigs, sliced thinly

• 1 Coles birdseye chilli, sliced thinly 

• 4 eggs

• 100 g prawn tails, diced 

• 1 cup extra virgin olive oil

Garnish

• ½ bunch coriander, leaves picked

• ½ bunch Coles Thai basil, leaves picked

• ½ bunch Coles Vietnamese mint, leaves picked

• 1 red chilli, sliced

• 1 green chilli, sliced

• 1 kaffir lime leaf, sliced thinly

Method

• In a mixing bowl mix the flour and starch with ½ - ¾ cup of water, mix until smooth, at this stage it the batter should be thin like a crepe batter. Add the fish sauce and eggs. Add in chilli, kaffir lime, prawns, coriander and a dash of white pepper. Mix the egg batter until evenly combined.

• In a wok over a medium heat warm the oil until hot, pour in the omelette mixture and fry. Fry for 4 - 5 minutes until the omelette is crispy on the base and sides, pour off any excess oil. Carefully with a spatula flip the omelette and cook the other side for a couple of minutes until just set.

• Once cooked, slide the omelette onto a plate. Top with the herbs and chilli, serve straight away whilst hot and crispy. 

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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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