BBQ Prawns with Chunky Romesco Sauce

BBQ Prawns with Chunky Romesco Sauce

Recipe By Courtney Roulston

Ingredients

• 12 xl raw/green Australian king tiger prawns, whole

• sea salt and pepper to taste

• ⅓ cup (80ml) Squeaky Gate extra virgin olive oil

• 1 lemon, sliced in half

Special Equipment

• 4 wooden or metal skewers 

Romesco Sauce

• 200 g perino red cherry tomatoes

• 1 long red chilli

• 285 g jar piquillo peppers, drained

• 1 clove garlic, peeled

• ½ tsp smoked paprika

• 2 tbsp sherry or red wine vinegar

• 120 g whole roast almonds

Method

• Heat a BBQ grill over a high heat. Add the cherry tomatoes and chilli straight onto the grill and cook for 4 - 5 minutes, or until blistered and starting to split.

• Thread 3 prawns onto each skewer. Drizzle with remaining oil and season with salt and pepper.

• Place the cut lemon and prawns skewers on the grill and cook for 2 minutes each side, or until the prawns have changed colour and are cooked through and the lemon has charred.

• Place the tomatoes and chilli into the jug of a food processor along with the piquillo peppers, garlic, paprika, vinegar and a pinch of salt and pepper. Blitz until the mixture is combined. Pour in 50 ml of the oil and add the almonds then pulse until the mixture is a chunky sauce consistency. Place the romesco into a sterilise jar and set aside.  

• Place the skewers onto a serving platter along with the charred lemon. Place some romesco sauce into a small bowl and serve warm.

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Demitri's Eggplant Balls

Demitri's Eggplant Balls

Recipe By Dimitri’s Feast

Ingredients

• 1 large eggplant

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 ½ cup panko breadcrumbs

• 3 cloves garlic,

• ½ cup fresh flat-leaf parsley chopped

• 1 tsp oregano

• 1 chia mix (egg substitute) (1 tbsp chia seeds mixed with 2.5 tbsp water)

• ½ tsp salt

• cracked black pepper to taste

• 4 cups napoli sauce

• 2 tbsp vegan yoghurt to drizzle over top (optional: non-vegan yoghurt)

Method

• Preheat the oven to 200 degrees (C). Line a baking sheet with greaseproof paper and set aside. 

• Chop the eggplant into 1-inch pieces. Heat the olive oil over medium heat and add eggplant along with ¼ cup water. Sauté for 10 minutes until eggplant is slightly brown and tender.

• Transfer the cooked eggplant into a food processor along with all the other ingredients. Process to just bring mixture together and check seasoning.

• Roll the mixture into golf ball size and place on baking sheet. Bake for 20-25 minutes, until balls are browned and crispy on the outside. When the eggplant balls are cooked through, add them to napoli sauce and heat all the way through. 

• Serve with yoghurt drizzled over the top.

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Oat & Lentil Curry

Oat & Lentil Curry

Recipe By Michael Weldon

Ingredients

• 1 cup red split lentils, soaked in cold water for 30 mins

• 1 red onion, sliced thinly

• 2 garlic cloves, sliced thinly

• 1 small piece of ginger sliced thinly

• 1 tbsp cumin seeds

• 1 tsp mustard seeds

• 1 tsp garam masala

• 1 tsp turmeric

• 1 tsp chilli flakes

• 2 sprigs curry leaves

• 1 tin (400 g) Coles diced tomatoes

• 1 cup Red Tractor Australian organic creamy style rolled oats

• 1 1/2 ltr Coles vegetable stock

• 2 fresh tomatoes, diced

• ½ bunch coriander, chopped

• 1 sprigs curry leaf, fried

Method

• In a large saucepan over a medium heat fry off the onion, garlic and ginger. Fry for a couple of minutes then add the cumin, mustard seeds, garam masala, turmeric, chilli flakes, curry leaves and fry for a minute. Add in tomatoes and stir through the pot.

• Add in the drained lentil and the oats. Cover with the stock and stir together. Bring the mixture up to the boil then reduce to a simmer and cook until everything softens and the stock is absorbed. This should take 20 – 25 minutes. The mixture should be thick and silky like a creamy dahl.

• Serve in a bowl and top with diced tomatoes, chopped coriander and fried curry leaves.

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Seafood & White Bean Cassoulet

Seafood & White Bean Cassoulet

Recipe By Courtney Roulston

Ingredients

• 180 g firm Coles deli white fish (optional: snapper, flathead or barramundi)

• 6 raw/green Coles deli Australian king/tiger prawns, shells on

• 500 g Coles deli mussels (optional: pipis or clams)

• ⅓ cup (80 ml) Squeaky Gate extra virgin olive oil

• sea salt and pepper to taste

• ½ brown onion, diced

• 2 cloves garlic

• ¼ cup white wine

• ½ leek, white part only, sliced

• ½ carrot, finely diced

• ¼ small fennel bulb, finely diced, fronds reserved

• ½ can Coles white beans, drained

• 1 slice sourdough bread, crusts removed

• 2 tbsp flat leaf parsley

• baguette bread to serve

Method

• Cut the fish into 4 large chunks and set aside. Peel the heads from the prawns and set aside in a bowl.

• Place the sourdough bread into a small food processor and blitz with the parsley, 1 clove garlic, 1 tablespoon of oil and a pinch of salt until combined. Heat a frying pan over a medium heat and add in the breadcrumb mixture. Toast for 2 - 3 minutes, or until the mixture is crispy. Set aside to use later on.

• Place the same pan back onto the heat with 2 tablespoons of oil over a medium heat. Add in the prawns and cook for 30 seconds each side, or until the shells are just starting to turn pink and remove from the pan. Leave the pan on the heat and add in the prawn heads, diced onion and remaining garlic clove. Cook for 2 minutes to soften then add in the mussels and the wine. Cook until the clams start to open then set the clams aside with the prawns. Strain the stock and reserve in a bowl.

• Heat remaining oil in the same pan over a medium heat and cook the leek, carrot and fennel with a pinch of salt for 3 - 4 minutes. Add in the reserved stock, white beans and ½ cup of water. Bring up to a gentle simmer then add in the fish and poach for 2 minutes. Add in the reserved prawns and mussels then cover with a lid and leave for 2 minutes to finish cooking the fish and warming the prawns through. Scatter the breadcrumb mixture over the top along with the fennel fronds. Serve with crusty baguette on the side.

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Summer Carrot Curry

Summer Carrot Curry

Recipe By Michael Weldon

Ingredients

• 8 carrots, peeled and cut into chunks

• 1 brown onion, cut into wedges

• 4 tbsp Patak’s Madras curry paste

• 1 tin of Coles diced tomatoes

• 1 cup Jalna greek yoghurt

• sea salt

Coriander Sauce

• 2 tbsp Patak’s lime pickle

• 1 bunch coriander, reserve some sprigs to garnish dish

• splash of water

• sea salt

• rice, to serve

Method

• In a large frypan over a medium-high heat, cook the onion in a drizzle of oil until translucent.

• Add the curry paste, fry off until aromatic and toasted.

• Add in the carrots, stir to ensure they are coated in the curry paste and fry off for 1 minute.

• Add the tomatoes, a tin of water and the yoghurt. Cook at a simmer for 30 minutes, gently stirring the curry gravy, and cooking until the carrots are tender. Taste and adjust seasoning if needed. 

• In a jug, combine the coriander sauce ingredients, blend until smooth with a stick blender.

• Serve the carrot curry topped with the coriander sauce and a side of rice.

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Braised Cabbage With Tomato, Yoghurt & Dill

Braised Cabbage With Tomato, Yoghurt & Dill

Recipe By Courtney Roulston

Ingredients

• 1 whole medium sized savoy cabbage

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

• sea salt and pepper to taste

• 2 tsp whole cumin seeds

• 4 cloves garlic, finely chopped

• 1 tbsp harissa paste

• 2 tbsp tomato paste

• 1 cup tomato passata + ½ cup water

• 2 tsp honey

• ½ cup pitted kalamata olives

• ½ cup Jalna greek yoghurt

• ¼ cup dill, sprigs picked

Method

• Preheat the oven to 180 degrees (C). Cut the cabbage into 6 wedges, leaving the core in so they hold together. Drizzle the cabbage with 30ml of the oil and season with sea salt. Grill the cabbage in a hot frying pan for 2 minutes each side, or until charred on the outside. Place onto a tray and set aside.

• Heat the remaining oil in a non-stick frying pan over a medium heat. Fry off the cumin seeds and garlic for 1 minute before adding in the harissa and tomato paste. Cook the pastes for 1 - 2 minutes, or until they have changed to an orange colour. Add in the tomato passata, honey and a pinch of salt and pepper. Bring up to a simmer for 2 - 3 minutes for all the flavours to combine.

• Nestle the cabbage wedges into the tomato sauce and place into the oven for 25 - 30 minutes, or until the cabbage is tender and fragrant.

• Remove from the oven. Gently crush the olives and stir into the sauce to warm through. Drizzle with yoghurt, dill sprigs, cracked pepper and a final drizzle of extra virgin olive oil before serving.

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BBQ Yoghurt Marinated Trout with Cucumber Salad

BBQ Yoghurt Marinated Trout with Cucumber Salad

Recipe By Michael Weldon

Ingredients

• 1 whole Coles baby rainbow trout

Marinade

• ½ cup Jalna greek yoghurt

• 1 garlic clove, grated

• 1 tsp Coles ground cumin seed

• 1 tsp Coles ground turmeric

• 1 tsp Coles tomato paste

• ½ bunch coriander, chopped fine

Salad

• 1 pack Coles baby cucumbers

• 1 punnet Coles golden cherry tomatoes

• ½ bunch coriander, chopped

• 1 tsp Coles ground cumin seed

• 1 tbsp Squeaky Gate white balsamic vinegar

• 1 tbsp Squeaky Gate extra virgin olive oil

• pinch of salt

Method

• Mix the marinade ingredients together in a bowl.

• Score the trout with a cross hatch pattern. Rub the marinade all over the trout including in the gut cavity. Marinate for up to 15 mins.

• Brush a smoking hot grill with some oil. Lay the trout onto the grill and cook for a couple of minutes until the flesh starts to change colour. 

• In a bowl mix together the salad ingredients until evenly combined. Serve in a sharing bowl.

• Turn the fish and cook the other side. Once cooked, remove from the BBQ.

• Serve the trout with the salad on the side.

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Risoni Risotto With Prawns

Risoni Risotto With Prawns

Recipe By Michael Weldon

Ingredients

• 16 prawns, peeled and cut in half lengthways (save the prawn heads and shells for the stock)

• 50 g butter

• 1 onion, diced

• 2 celery sticks, diced

• ½ head of fennel, diced

• 2 garlic cloves, sliced

• 1 tsp chilli flakes

• 2 tbsp tomato paste

• 1 pack risoni

• 1 cups white wine

• 1 cup cream

• 1 jalapeno diced

• Squeaky Gate extra virgin olive oil

• sea salt

• chilli, diced, to serve

Prawn Stock

• prawn heads and shells (from the 16 raw prawns)

• 1 onion, diced

• ½ fennel, diced

• 3 garlic cloves, crushed

• 2 ltr water

Method

• In a large stock pot, sweat the prawn heads & shells, onion, fennel and garlic in olive oil. Once the prawns change colour and the vegetables have softened, add in the water and cook for 30 minutes, carefully skim any impurities off the top of the stock. Strain and keep stock warm.

• In a large fry pan, fry the onion, celery and fennel in olive oil, season with a pinch of sea salt. Once softened add in the garlic and chilli flakes, fry for 30 seconds.

• Add in the tomato paste and fry off for a minute then add in the risoni and white wine, stir through the pan and reduce the wine until all dissolved. Add in a few ladles of the prawn stock and cook until the risoni absorbs all the stock, then repeat the process. Keep doing this until the risoni is hydrated but still has a little texture.

• At this stage turn the heat down to low and add in the prawn tail meat and cream. Mix through and stir until the prawns are cooked. Taste for seasoning and adjust to your liking.

• Serve topped with diced chilli and a drizzle of olive oil.

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Som Tum (Thai Green Papaya Salad)

Som Tum (Thai Green Papaya Salad)

Recipe By Louis Tikaram

Ingredients

• 1 medium size green papaya

• 1 clove garlic, peeled

• 1 handful cherry tomatoes, cut in halves

• 4 long beans, cut into 2 cm batons

• ¼ cup dried shrimp

• ¼ cup unsalted roasted peanuts

• 1 fresh chilli (add more if you like it really hot)

• 1 ½ tbsp fish sauce

• 1 ½ tbsp lime juice

• 1 tsp caster sugar

Method

• Peel and thinly slice the green papaya using a papaya shredder (which you can find in your local Asian grocery store). If you cannot find one, slice the flesh of the papaya into long thin spaghetti like strips. Discard the seeds and set aside in a large mixing bowl.

• In a large mortar and pestle, pound the garlic and chilli to a uniformed paste. Add the peanuts and shrimp and mix together. Add the long beans and tomatoes and pound lightly until bruised.

• Add the pounded ingredients together with the shredded papaya and season with the fish sauce, lime juice and sugar while mixing thoroughly to slightly bruise and tenderise the papaya. You may have to add more sugar, lime or fish sauce to balance the salad. It should taste salty, sour and spicy.

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Five Spice Pork Dumpling Salad

Five Spice Pork Dumpling Salad

Recipe By Courtney Roulston

Ingredients

• 12 Mr Chen’s five spice pork dumplings

• 100 g rice noodles, soaked in boiling water for 5 minutes, then drained

• 2 large cup white cabbage, finely shaved

• 2 lebanese cucumbers, sliced into julienne

• 1 small red onion, finely sliced

• 1 cup each coriander sprigs and mint leaves

• ¼ cup roasted peanuts, roughly chopped

Dressing

• 4 tbsp Squeaky Gate extra virgin olive oil

• 1 tbsp ginger, grated

• 1 clove garlic, grated

• 1 heaped tsp Coles hot chilli flakes

• 2 tbsp Mr Chen’s soy sauce

• 2 tsp sugar

• 1 tbsp Mr Chen’s rice wine vinegar

Method

• Heat a wok or saucepan on medium to high heat. Add the dumplings and a splash of oil, and allow to golden slightly, pour in a splash of water and cover with a lid for 7 - 8 minutes.

• Place the rice noodles, cabbage, cucumber, red onion and half of the herbs onto a large serving platter. Gently toss to combine.

• For the dressing, heat the oil in a small pot over a medium heat. Place the ginger, garlic and chilli flakes into a heat-proof bowl then carefully pour over the hot oil. Once the oil has stopped bubbling and sizzling over the garlic and chilli flakes, add in the soy sauce, sugar and vinegar. Stir and allow to slightly cool to room temperature.

• Place the warm dumplings onto the salad and drizzle over the dressing. Scatter over the remaining herbs and crushed peanuts before serving.

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Turmeric & Lemongrass Chicken Satay

Turmeric & Lemongrass Chicken Satay

Recipe By Louis Tikaram

Ingredients

• 1 kg Coles free range chicken breast, sliced into strips

• 2 tbsp coriander root, washed

• 1 tsp salt

• 2 tbsp lemongrass, chopped

• 8 tbsp red shallots, chopped

• 6 Coles lime leaf, torn

• 2 tbsp Coles turmeric

• 6 tbsp peanuts

• 2 tbsp coriander seed

• 2 tbsp cumin seed

• 1 ½ cup Coles coconut cream

• 4 tbsp palm sugar

• 1 tbsp caster sugar

• 1 tbsp chilli powder

• 4 tbsp fish sauce

• ½ lime, to serve

Method

• Put the cumin and coriander seeds in a bowl and wash quickly, this will help release the flavour when roasting. Dry roast in the oven for 10 minutes at 160 degrees (C) until fragrant then set aside.

• Add the coriander root, salt, lemongrass, shallots, lime leaf, turmeric, peanuts into a blend and mix. Grind the spices and add to the paste mix and blend again into a fine paste. Then add the coconut cream, palm sugar, caster sugar, chilli powder, fish sauce and mix until combined.

• Add the chicken to the mix and allow to marinate for 1 to 2 hours.

• Skewer the marinated chicken in a zig zag motion until ⅔ of the skewer is filled up. Grill the skewers on medium heat until golden brown, whilst brushing on more marinade while they grill.

• Serve the skewers on a plate stacked on one another, with a wedge of lime on the side.

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Barramundi Black Bean & Ginger

Barramundi Black Bean & Ginger

Recipe By Louis Tikaram

Ingredients

• 2 x 200 g fillets of barramundi

Salad

• 3 shallots (green spring onions), shredded

• 1 small red chilli, seeds removed and finely sliced

• 1 bunch coriander, leaves picked

Dressing

• 1 tbsp salted black beans (rinsed)

• 2 cm knob fresh ginger, finely chopped

• 2 tbsp black vinegar

• 2 tbsp Coles asia white rice vinegar

• 3 tbsp oyster sauce

• 1 tbsp white sugar

• 1 tbsp fish sauce

• 125 ml Squeaky Gate extra virgin olive oil

Method

• Fill a wok with 2 litres of water, fit the steamer in place and cover with a lid; bring water to the boil so that the steamer is activated.

• Once the water is boiling, place the fish inside the steamer; cover again with a lid and cook for approximately 8 minutes, or until the fish is just cooked.

• Place all dressing ingredients in a bowl and whisk to combine. Spoon over 2 tablespoons of the dressing and toss to mix well. The dressing should taste salty, sweet, with slight heat.

• To serve, place a piece of fish into a deep serving bowl or plate and drizzle evenly with remaining dressing. Garnish with the mixed salad and serve immediately.

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Beef & Black Pepper Skewers

Beef & Black Pepper Skewers

Recipe By Michael Weldon

Ingredients

• 2 porterhouse steaks, diced in 3 cm cubs

• 2 red onions, cut into chunks

Marinade

• 1 tbsp cracked black pepper, toasted

• ½ tsp Sichuan pepper, toasted

• 3 tbsp light soy sauce

• 2 tbsp oyster sauce

• 2 tbsp Shaoxing wine

• 2 tsp caster sugar

• 1 thumb size piece of ginger, grated

• 1 tbsp sesame oil

• 12 bamboo skewers, soaked in water

Method

• Combine the marinade ingredients in a large bowl. Remove half the marinade to use as a glaze. Add the beef to the remaining marinade and mix to coat. Leave to marinade for 4 - 6 hours or overnight.  

• To make the skewers, place a piece of beef onto the skewer followed by a piece of onion followed by another piece of meat.

• Heat a BBQ until smoking hot. Add the skewers to the BBQ and cook, glazing every time you turn until the meat is caramelized and cooked too medium. Brush with one last layer of glaze and serve.

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Hot Smoked Salmon, Potato & Pickles Salad

Hot Smoked Salmon, Potato & Pickles Salad

Recipe By Michael Weldon

Ingredients

• 1 kg Coles baby red royal potatoes, halved

• 6 free range eggs, hard boiled, quartered

• 1 red onion, sliced thinly

Dressing

• 1 cup Coles whole egg mayonnaise

• ½ cup Coles whole dill pickles, chopped

• 2 tbsp whole grain mustard

• 1 garlic clove, grated

• 2 tbsp apple cider vinegar

• pinch of salt

• pinch of black pepper

• 1 bunch of chives, chopped

• 1 bunch of parsley, chopped

• 1 bunch of dill, chopped

• 1 pack Coles hot smoked salmon

Method

• Add the potatoes to a pot with a pinch of salt. Cover in water. Place over a medium heat and boil until tender. Drain and leave to steam.

• In a large mix bowl mix together the dressing ingredients. Fold the herbs through. Add in the hot potatoes, eggs, red onion and smoked salmon (reserving a few chunks for the top). Fold together to coat everything in the dressing. Taste and adjust seasoning to your liking.

• Serve the potato salad on large platter or picnic platter topped with the extra salmon.

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Grilled Cauliflower With Date & Pistachio Gremolata

Grilled Cauliflower With Date & Pistachio Gremolata

Recipe By Courtney Roulston

Ingredients

• 1 whole head cauliflower

• ⅓ cup (80 ml) Squeaky Gate extra virgin olive oil

• sea salt and pepper to taste

• 1 tsp ground cumin

Gremolata

4 large medjool dates, pitted, chopped

⅓ cup pistachio nuts, chopped

½ cup flat leaf parsley, chopped

½ cup mint leaves, chopped

1 lemon, juice and peel, julienne

½ clove garlic, minced

Method

• Preheat a griddle pan to a medium heat. Chop the cauliflower into 2 cm wedges or florets, leaving the outside leaves intact. Drizzle the cauliflower with 30 ml of the oil and sprinkle with cumin and sea salt.

• Grill the cauliflower for 4 minutes each side, or until it is slightly charred and tender. Remove from the grill and place onto a serving plate.

• Place the dates, pistachio nuts, parsley and mint into a bowl. Peel 4 strips from the outside of the lemon and finely cut the strips into a fine julienne. Add the lemon strips, lemon juice, garlic, remaining oil and a pinch of salt and black pepper into the bowl. Toss to combine.

• Scatter the gremolata all over the cauliflower before serving.

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Chicken Tikka-Ram

Chicken Tikka-Ram

Recipe By Louis Tikaram

Ingredients

• 1 kg Coles deli chicken thighs

• 1 cup Jalna Greek yogurt

• 4 cloves garlic, finely chopped

• 1 knob of fresh ginger, peeled and finely chopped

• 3 tsp Coles chili powder

• 2 tsp Coles garam masala

• ½ tsp Coles ground cumin

• ¼ cup Squeaky Gate extra virgin olive oil

• 1 lemon, use half for juice and half as wedges

• 4 sprigs fresh coriander, leave some to garnish when serving

• salt to taste

• black pepper to taste

• Yoghurt Dip

• ½ cup  Jalna Greek yogurt

• lemon, squeeze of juice

• 2 tbsp fresh coriander, chopped

• ½ tsp Coles ground cumin

• sea salt, to taste

Method

• For the Yoghurt Marinade:

• In a large bowl, combine the yogurt, garlic, ginger, chili powder, garam masala, cumin, olive oil, lemon juice, salt, and pepper. Stir well, until the marinade is uniform.

• Add the chicken to the bowl, mix well to coat. Cover, and refrigerate for at least 2 hours or overnight.

• Preheat the grill, brush grates with oil, and cook the chicken, basting with the yoghurt marinade, over medium-high heat until well coloured and cooked all the way through, at least 25 minutes.

• Serve on a sharing plate with some lemon wedges on the side.

• For the Yoghurt Dip:

• Combine all the yoghurt marinade ingredients in a bowl, then serve in a small dipping bowl alongside your chicken dish.

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Fragrant Korma Fish Curry

Fragrant Korma Fish Curry

Recipe By Courtney Roulston

Ingredients

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

• 2 tbsp Patak’s korma paste

• 20 fresh curry leaves

• 600 g firm white fish fillets (flathead, barramundi, cod, snapper, whiting)

• 400 ml can Coles coconut milk

• 1 tbsp fish sauce

• 2 tbsp honey

• juice of 1 lime

• ¼ bunch coriander

Method

• In a large frying pan, fry off the curry leaves with oil on high heat. Carefully fry the curry leaves and remove half of them and set aside on a plate lined with kitchen paper.

• Add the korma paste into the pan with the remaining curry leaves and fry for 4 - 5 minutes or until the spices have all cooked out and the mixture is fragrant.

• Add in the coconut milk and water into the pan. Bring the mixture to a simmer and leave to slightly reduce for 5 minutes. Add in the fish and leave on a gentle heat for 5 minutes, or until the fish is just cooked.

• Remove from the heat and season the curry with fish sauce, honey and lime juice. Taste for balance of hot, sour, salty and hot. Garnish the curry with reserved curry leaves and coriander tops.

• *Serving suggestion with Steamed basmati rice.

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Green Pork Mole

Green Pork Mole

Recipe By Michael Weldon

Ingredients

• 800 g diced pork shoulder

• 1 cup Coles real chicken stock

• 1 cup pineapple juice

Seeds Base

• 2 tbsp coriander seeds, toasted

• 2 tbsp cumin seeds, toasted

• ½ cup sesame seeds, toasted

• ½ cup pumpkin seeds toasted

• ½ cup pistachios, toasted

• ½ cup Coles real chicken stock (or water)

Green Mole Base

• 3 spring onions

• 3 jalapenos

• 1 can tomatillos or fresh golden green tomatoes

• 1 green capsicum, seeds removed

• 1 bunch of coriander, rinsed

• 1 tsp dried oregano

• 1 lime, juice

• sea salt

Garnish

• coriander

• lime

• jalapeno, sliced

• corn tortillas

Method

• In an oven safe dish, combine the pork, stock, juice and a pinch of salt. Cover the dish in foil and place into an oven to braise for 1.5 hours until tender.

  In a blender, combine the seed base and blend until a smooth paste. Place into a large saucepan over a medium heat and cook out for a few minutes.

  In the same blender, combine the green mole base ingredients, blend until smooth. Pour the green puree into the seed mix and cook for 10-15 minutes until the sauce is cooked out.

  Remove the pork from the oven and add into the mole with a ladle of the braising liquid. Taste the mole and adjust the seasoning to your liking with salt and extra lime.

  Serve the mole with herbs, chilli and extra lime, with warmed tortillas on the side.

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Carbon Neutral Beef With Anchovy & Tarragon Butter

Carbon Neutral Beef With Anchovy & Tarragon Butter

Recipe By Michael Weldon

Ingredients

• 2 Coles finest carbon neutral scotch fillets (removed from the fridge for at least an hour before cooking)

• sea salt

Reduction

• 1 cup white wine

• ½ cup white wine vinegar

• 1 shallot, diced

• ¼ bunch tarragon

• ¼ tsp white peppercorns

• pinch of salt

• ¾ bunch tarragon, leaves picked

• ¼ bunch parsley

• 5 anchovy fillets

• 200 g diced chilled butter

• sea salt

Method

• Combine the wine, vinegar, shallot, ¼ tarragon, white peppercorns and a pinch of salt in a saucepan and place over a medium heat. Bring to the boil then reduce to a simmer. Simmer until the liquid is cooked down by ⅔. Strain the liquid and place back into a saucepan over a medium heat.

• Season the steaks generously. Cook on a BBQ or in a pan that is smoking hot. Cook only turning once until the meat is cooked to your liking. Rest the meat for at least half the time you cook it for.

• Whilst the steak is resting, finish the sauce. With a stick blender, blend the herbs and anchovy into the reduction until combined. Then turn the heat on the saucepan to low and begin whisking in the butter a cube at a time. Keep mixing until all the butter is combined in the sauce. Taste and season with salt and lemon juice. Keep warm.

• Carve the steak and season with salt then top with the warm sauce. Serve with a crisp lettuce salad.

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Baby Gem Salad With Greek Yoghurt Dressing Crispy Prosciutto

Baby Gem Salad With Greek Yoghurt Dressing Crispy Prosciutto

Recipe By Courtney Roulston

Ingredients

• 4 baby gem lettuce, washed, quartered

• 2 tbsp Squeaky Gate extra virgin olive oil, plus extra to serve

• sea salt and pepper to taste

• 6 slices prosciutto

Green Yoghurt

• ½ cup basil leaves

• 1 bunch chives, 1 tbsp reserved to garnish

• 1/2 clove garlic

• 1 anchovy fillet

• juice and zest of ½ lemon

• 2 tsp honey

• ¾ cup Jalna Greek yoghurt

• 25 g parmesan cheese, add into the mix after you have finished with the blender, plus extra shavings to serve

Method

• For the dressing, place the basil, chives, garlic, anchovy fillet, lemon zest, lemon juice, honey, parmesan, 1 tablespoon of olive oil and a pinch of salt into the jug of a stick blender. Blitz until smooth and bright green. Place the yoghurt into a bowl and whisk through the herb mixture until smooth. Set aside.

  Heat the remaining 1 tablespoon of oil in a non-stick frying pan over a medium heat. Cook the prosciutto for 2-3 minutes, or until crispy. Remove and allow to cool before breaking into rough shards.

  Arrange the lettuce wedges onto a serving platter and drizzle with the green yoghurt dressing.

  Scatter the crispy prosciutto over the top and garnish with chives and a drizzle of extra virgin olive oil.

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