Teriyaki Eye Fillet With Bok Choy

Teriyaki Eye Fillet With Bok Choy

Recipe By Michael Weldon

Ingredients

• 300 g Coles steak

• 4 pieces bok choi

Teriyaki Glaze

• ½ cup soy sauce

• ¼ cup brown sugar

• 1 ½ tsp fresh ginger, minced

• 1 tsp fresh garlic, minced

• 1 tbsp honey 

• 3 tbsp mirin 

Method

• For the teriyaki glaze, combine all ingredients in a small saucepan, bring to a boil, reduce heat and simmer for about 4 minutes. Remove from heat and let cool.

• Set up a steaming pot ready for your bok choy.

• Heat a heavy-bottomed frying pan over high heat. Add the steaks and sear one side until browned (around 3 minutes). Flip the steaks over and sear the other side.

• If you have oil pooling in your pan, drain the excess oil. Pour the teriyaki glaze into the pan with the beef, and let it boil.

• Flip the steaks over repeatedly until the teriyaki sauce is very viscous and coats each steak in a thick shiny glaze. Transfer the steak to a cutting board and let them rest for a few minutes.

• Steam the bok choy for a few minutes till tender. Slice your beef teriyaki with a sharp knife, Drizzle the remaining teriyaki sauce onto the sliced steaks and bok choy. Serve with steamed jasmine rice.

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Roasted Brussel Sprouts With Sweet & Sour Balsamic Sauce

Roasted Brussel Sprouts With Sweet & Sour Balsamic Sauce

Recipe By Michael Weldon

Ingredients

• 1 kg brussels sprouts, halved lengthways

• Squeaky Gate extra virgin olive oil

• sea salt

Balsamic Dressing

• 1 shallot, sliced thinly

• 2 garlic cloves, sliced thinly

• 1 chilli, sliced thinly

• ½ cup Squeaky Gate classic balsamic vinegar

• 2 tbsp brown sugar

• ½ jar baby capers

• Squeaky Gate extra virgin olive oil

Method

• Preheat an oven to 200 degrees (C).

• In a large roasting tray, dress the brussels sprouts in olive oil and sea salt. Roast until golden brown and tender.

• In a saucepan, fry the shallot, garlic and chilli in oil until softened. Add in the balsamic vinegar, sugar and a splash of water. Bring to the boil then reduce to a simmer until the dressing thickens into a syrup. Turn off the heat and add the baby capers.

• Once the sprouts are cooked spread over a sharing platter then dress in the dressing.

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White Balsamic Vinaigrette with Simple Green Salad

White Balsamic Vinaigrette with Simple Green Salad

Recipe By Courtney Roulston

Ingredients

• 3 baby gem lettuce,

• ½ large avocado, sliced

• 3 red radish, sliced

• ¼ cup parmesan cheese, grated fresh from a block

• 2 tbsp chives, finely chopped

Dressing

• ⅓ cup Squeaky Gate white balsamic dressing

• ½ cup Squeaky Gate extra virgin olive oil

• 2 tsp dijon mustard

• 2 tsp maple syrup

• sea salt and cracked black pepper, to taste

Method

• To make the dressing, place the white balsamic, dijon, maple, extra virgin olive oil and sea salt into a bowl and whisk until well combined.

• Break the outer leaves from the lettuce and slice the small cores in half. Place all the lettuce into a bowl and drizzle with 2 tablespoons of the dressing. Gently toss to coat.

• Place the dressed lettuce onto a serving plate. Slice the avocado into chunks and place onto the salad. Add the radish. Grate the parmesan cheese over the top and finish with cracked black pepper and chives before serving.

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Tom Yum of King Prawns

Tom Yum of King Prawns

Recipe By Louis Tikaram

Ingredients

• 4 cups Coles real vegetable stock

• 4 tbsp tom yum paste

• 2 stalks Coles lemongrass, lightly pounded and sliced diagonally

• 3 lime leaves

• 1 knob of galangal, peeled and sliced

• 3 tbsp fish sauce

• 10 medium peeled Coles deli king prawn, tail on

• 3 tbsp lime juice

• ½ cup Coles enoki mushrooms

• ½ cup picked coriander

Method

• Bring stock to a boil and add tom yum paste, stirring constantly until dissolved.

• While stock is still boiling, add lemongrass, galangal, fresh chilli and lime leaves. Turn to a simmer and season with fish sauce.

• Add prawns and continue to simmer for 2 or 3 minutes until just cooked, then add the lime juice and mushrooms, serve immediately and garnished with coriander.

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Montague Tree Plum & Ricotta Salad

Montague Tree Plum & Ricotta Salad

Recipe By Michael Weldon

Ingredients

Salad

• 4 plums, sliced into rounds

• 1 head of fennel, shaved

• 1/4 cup lightly toasted pine nuts

• 1 cup rocket

Dressing

• 1/2 cup extra virgin olive oil

• 1/4 cup red wine vinegar

• 1 tbsp Dijon mustard

• salt

• black pepper

Garnish

• 1 cup ricotta

• 50 g parmesan, crumbled

Method

• Cut plums into rounds.

• In a jar combine the dressing ingredients. Shake to combine.

• In a large bowl mix the salad ingredients. Then pour over the dressing to coat the ingredients.

• Spread the ricotta on the base of a serving dish. Top with the salad and garnish with the parmesan.

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Ginger & Prawn Dumplings With Bun Cha

Ginger & Prawn Dumplings With Bun Cha

Recipe By Michael Weldon

Ingredients

• 1 pack Mr Chen’s prawn and ginger dumplings

Nhoc Cham 

• 3 tbsp fish sauce

• 3 tbsp caster sugar

• 2 tbsp white vinegar

• 2 tbsp lime juice

• 1 birdseye chilli, diced fine

• 2 garlic cloves, grated

• splash of water

Salad

• 200 g vermicelli noodles, hydrated and chilled in ice water

• 1 carrot, julienned 

• 1 baby cos lettuce, sliced thinly

• 1 bunch coriander

• 50 g bean shoots

Method

• Add a dash of oil into the pan and cook the dumplings according to the instruction on the packet or until they are nice and golden. Set aside.

• In a bowl mix together the nhoc cham ingredients into a smooth sauce.

• To build the bun cha bowls, start with a pile of vermicelli on the bottom. Top with a pile of carrot, lettuce, coriander, and bean shoots. Add the dumplings on top. Dress with the nhoc cham and serve a little extra on the side.

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Poor Man's Potatoes

Poor Man's Potatoes

Recipe By Michael Weldon

Ingredients

• 6 potatoes, peeled and sliced into rounds

• sea salt

• ¼ cup garlic-infused Squeaky Gate extra virgin olive oil

• 1 red onion, sliced

• 1 red pepper, sliced

• 1 green pepper, sliced

• 1 yellow pepper, sliced

• 1 tbsp Squeaky Gate apple cider vinegar

• ½ jar Coles baby capers

• sprinkle Coles smoked paprika, to garnish (optional)

• ¼ bunch parsley, leaves picked, to garnish

Method

• Cook the potatoes in salted water until just cooked. Drain and set aside.

• In a large frypan on medium - high heat, add the garlic-infused olive oil. Add the potatoes and cook to a light golden colour. Add in the onion and capsicum, fry off until they begin to soften. Turn off the heat, add in the capers, apple cider vinegar and half the parsley, turn through the potatoes.

• Serve in a large platter garnished with extra parsley and a dusting of smoked paprika.

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Eggplant Agrodolce

Eggplant Agrodolce

Recipe By Michael Weldon

Ingredients

• 2 large eggplants, cut in half lengthways and flesh scored

• Squeaky Gate extra virgin olive oil

• sea salt

Agrodolce

• 1 large red onion, diced

• 2 garlic cloves, sliced thinly

• ½ tsp Coles chilli flakes

• 1 cup red wine vinegar

• ½ cup brown sugar

• 1 cup raisins

• 1 cup toasted pine nuts

• ½ bunch parsley, chopped

• Squeaky Gate extra virgin olive oil

• sea salt

Method

• Preheat an oven to 180 degrees (C).

• Dress the cut side of the eggplants with olive oil and sea salt.

• Place flesh side down in a frypan or a griddle pan over medium-high heat and cook until the eggplant is charred on the outside and soft in the middle.

• In a frypan over a medium - high heat, warm a good glug of olive oil. Add in the onion with a pinch of salt and cook until soft without getting any colour on them. Add the garlic and cook for a further minute. Add the chilli flakes and quickly toast.

• Add the vinegar, sugar and raisins, cook until the vinegar is reduced and the raisins pump. Turn the heat down to low and add in the pine nuts. Cook gently until the sauce thickens.

• To serve, add the parsley into the agrodolce and mix through. Lay the eggplant onto a platter and dress in the sauce.

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Crispy Prawn Cocktail Bao Buns

Crispy Prawn Cocktail Bao Buns

Recipe By Courtney Roulston

Ingredients

• 12 large Coles deli Australian raw/green king prawns, peeled, cleaned

• ½ cup plain flour

• 2 eggs, beaten

• 1 cup panko breadcrumbs

• oil for frying

• sea salt

• pepper to taste

• 1 cup iceberg lettuce, shredded

• 3 red radish, sliced into thin rounds

• ½ large avocado, sliced into 4 wedges

• 4 Mr Chen’s bao buns

• ½ cup kewpie mayonnaise

• 1 tbsp tomato sauce

• 2 tsp lemon juice

• hot sauce, sauce to taste

• ¼ cup chives, to garnish

Method

• Place a lined steamer basket over a wok of simmering water to warm up. Heat 2 cm oil in a small frying pan over a medium heat.

• Place the flour, eggs and panko crumbs into 3 separate bowls and season with salt. Dust the prawns in flour then place into the egg and into the panko crumbs to get a good coating on them. Repeat with all the prawns and place onto a tray.

• Place the bao buns into the steamer as per instructions on the packet or until light and fluffy.

• Fry the prawns in the oil for 2 minutes, or until golden and crispy. Remove from the oil and drain on kitchen paper. Season the prawns with a pinch of salt while hot.

• Mix the mayonnaise, tomato sauce, lemon juice and hot sauce in a small bowl.

• Place the steamed buns onto a serving platter and add in a handful of the lettuce, avocado and a few rounds of radish. Place the crispy prawns on top then drizzle with the mayonnaise dressing and garnish with cracked pepper and chives before serving.

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Korma Fish Skewers

Korma Fish Skewers

Recipe By Courtney Roulston

Ingredients

• 2 tbsp Patak’s korma paste

• 1 cup greek yoghurt

• sea salt to taste

• 400 g firm white fish (ling, barramundi or snapper) cut into 2.5 cm chunks

• 2 tbsp extra virgin olive oil

• 2 Patak’s naan bread, warmed

• 1 tbsp Patak’s mango chutney

• 1 small red onion, finely sliced

• ¼ cup coriander sprigs

• lemon wedges to serve

*metal or wooden skewers required for this recipe.

Method

• Mix the korma paste, 1/3 cup of yoghurt and a pinch of salt in a bowl until well combined.

• Place the fish into the mixture and gently toss to coat. Thread the fish onto the 4 skewers so they are an even thickness. Set aside. 

• Heat a BBQ or grill pan over a medium heat.

• Brush the naan bread with half the oil and cook for 1 minute each side to warm through. Set aside and keep warm.

• Drizzle the remaining oil over the fish skewers and cook for 2 - 3 minutes each side, or until cooked through and slightly charred on the outside.

• Place the naan breads onto serving plates and top with the remaining yoghurt. Spoon over the mango chutney and swirl it through the yoghurt. Add on the fish skewers and garnish with sliced onion, coriander and lemon wedges.

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Saltbush Butter Braised Purple Cauliflower

Saltbush Butter Braised Purple Cauliflower

Recipe By Nornie Bero

Ingredients

Saltbush Butter Braised Purple Cauliflower

• 1 purple cauliflower

• 1 red onion

• 1/2 tsp dried saltbush

• 2 tbs saltanas

• 1 tbs lime zest

• 1/2 tsp pepperberry

• 1/2 cup white vinegar

• extra virgin olive oil

Salt Bush Butter Glaze

• 1 tsp dried saltbush

• 125 g butter unsalted soft

• 1/2 tsp ground pepperberry

• 1/2 tsp paprika

• 1/4 tsp grated garlic

• 1/2 tsp soy sauce

• 1 tsp hot sauce

Method

• Preheat oven to 180 degrees (C).

• Using a mixer blend butter, saltbush, paprika, pepperberry, soy sauce, hot sauce and garlic. Set aside.

• Thinly slice red onion in a bowl and cover with vinegar let sit for 10 minutes.

• Slice cauliflower in 4 pieces. Blanch in boiling water for 4 minutes then roast in a dash of olive oil and saltbush in the oven for 7 minutes. Set aside.

• Place butter mix, saltanas, lime zest in a frying pan and simmer.

• Place roasted cauliflower on a platter and pour butter over cauliflower and finish with pickled onion.

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Mandarin & Grapefruit Salad with Mustard Dressing

Mandarin & Grapefruit Salad with Mustard Dressing

Recipe By Michael Weldon

Ingredients

• 4 mandarins, segmented

• 2 grapefruits, peeled and cut into rounds

• 1 red onion, sliced

• 2 cucumbers, sliced

• 1 cup sour dough bread torn into crotons

• ½ cup danish feta

• 1 bunch of dill

Dressing

• ½ cup extra virgin olive oil

• ¼ cup apple cider vinegar

• 2 tbs dijon mustard

• pinch of salt

• pinch of pepper

Method

• Cook the croutons in a fry pan until golden and crunchy. Allow to cool.

• In a bowl, combine the dressing ingredients and whisk together.

• Arrange the mandarin, grapefruit, red onion and cucumber onto a board. Sprinkle over the feta and croutons. Dress with the mustard dressing and garnish with dill.

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Steamed Gai Lan With Oyster Sauce & Crispy Garlic

Steamed Gai Lan With Oyster Sauce & Crispy Garlic

Recipe By Louis Tikaram

Ingredients

• 1 bunch gai lan (Chinese broccoli)

• 2 tbsp oyster sauce

• crispy garlic oil (refer to method)

• 20 medium garlic cloves, peeled

• 1/3 cup oil

Method

• Smash the garlic cloves and finely chop.

• Transfer the chopped garlic into a small fry pan. Add the oil.

• Stir - fry the garlic over medium heat until it is lightly golden, then turn off the heat.

• Stir the garlic in the hot oil for another minute or two allowing it to turn completely golden.

• Transfer into a small sieve separating the garlic from the oil. Allow to cool completely.

• Once cooled add the garlic back to the oil and give it a good stir.

• Add the fried garlic to your favourite dishes and (can use the garlic-infused oil in stir - frys, sauces or dressings). *Store the garlic oil at room temperature for up to one month.

• In a steamer set up, lightly steam the gai lan in a bunch for 2 minutes, be careful not to over cook as it’s best with a bit of crunch.

• Transfer to a chopping board and slice the gai lan into thirds. Stack on a serving plate and in between layers evenly distribute the oyster sauce, saving some for the top.

• Stir your crispy garlic oil and add a generous spoon of garlic to finish.

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Ribeye with Horseradish Cream

Ribeye with Horseradish Cream

Recipe By Michael Weldon

Ingredients

• 1 ribeye steak, out of the fridge for at least an hour before cooking

• sea salt

• Squeaky Gate extra virgin oil

Horseradish Cream

• 300 ml cream, whipped

• 2 tbsp prepared horseradish

• 1 tbsp hot English mustard

• ½ lemon, zest

• pinch of sea salt

Method

• Heat a BBQ or griddle pan until it smokes.

• Season the steak with salt and a drizzle of olive oil.

• Place onto the BBQ or pan. Cook turning every few minutes until the meat is cooked to your liking.

• In a bowl mix together the whipped cream, horseradish, mustard, lemon zest and a pinch of salt.

• Once the steak is cooked, rest for 5 minutes.

• Carve the steak and serve with the horseradish cream. Finish with a sprinkle of salt.

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Steamed Hervey Bay Scallops With XO & Vermicelli Noodles

Steamed Hervey Bay Scallops With XO & Vermicelli Noodles

Recipe By Louis Tikaram

Ingredients

• 12 half shell Hervey Bay scallops

• 1 cup fresh coriander leaves

• 200 g dried vermicelli noodle 

• 10 g oyster sauce

XO Sauce

• 250 g Coles large red chilies halved & deseeded

• 40 g peeled ginger

• 60 g peeled garlic

• 100 g dried scallop (conpoy)

• 50 g dried shrimp

• 250 ml Shaoxing cooking wine

• 300 ml oil

• 15 g black beans

• 50 g diced smoked speck

Method

• Soak the conpoy and dried shrimp separately in shaoxing for 24 hours.

• Steam the scallops in a small bowl for 15 minutes.

• Let the scallops cool before shredding them into fine strands and set aside.  Pound the shrimp in a mortar and pestle till they are broken down slightly.

• De-seed the red chilies and rough chop along with the garlic & ginger.

• Dice the smoked speck to a similar size of the vegetables.

• Gently heat the oil in a heavy based pot over a low heat then add all ingredients together.

• Cook for 1 hour on a low simmer stirring occasionally, the XO should be a beautiful deep red color and very aromatic.     

To Serve:

• Soak the dried vermicelli noodles for 30 minutes in cold water.

• Drain well and add 400 g of your finished XO sauce along with the oyster sauce and mix well.

• Lay the scallops out on a small tray and top with the XO noodle mix.

• Steam for 4 - 5 minutes till the noodles are soft and the scallop is just cooked and serve immediately onto a serving plate.

• Scatter with coriander leaves.

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Beetroot & Chickpea Salad With Aquafaba Dressing

Beetroot & Chickpea Salad With Aquafaba Dressing

Recipe By Courtney Roulston

Ingredients

• 1 whole bunch sized beetroot, with leaves attached (approx 4 large beetroot)

• sea salt, to taste

• ½ cup (125 ml) Squeaky Gate extra virgin olive oil

• 1 clove garlic, peeled, crushed

• 400 g Coles can chickpeas, drained, aquafaba (chickpea liquid) reserved aside

• 1 tsp ground cumin

• 1 tsp dijon mustard

• 2 tbsp Squeaky Gate white balsamic vinegar

• 1 tbsp Coles Finest maple syrup

• 2 tbsp pepita seeds, toasted & crushed

• ¼ cup mint, leaves picked

• 1 tbsp dill sprigs

Method

• Preheat the oven to 180 degrees (C).

• Cut the beetroot from the stems and wash the bulbs, leaves and stems in a bowl of cold water. Drain and place the beetroot bulbs into 4 pieces of foil around 25 cm x 25 cm (length x width).

• Drizzle each beetroot with a little oil and season with sea salt. Wrap them up in the foil and place onto a lined tray and bake for 45 minutes, or until tender.

• Allow the beetroots to sit at room temperature in the foil for 10 minutes before carefully slipping off the skins and chop them into rough large chunks. Set aside.

• Place the chickpeas onto a small tray and drizzle with 1 tablespoon of oil, a pinch of salt and the ground cumin. Mix well so the chickpeas are coated then place into the oven and bake for 15 minutes, or until the chickpeas are fragrant and crisp.

• Place the chickpea liquid into the jug of a stick blender. Add in the dijon mustard, vinegar, maple syrup and sea salt. Blitz until the mixture emulsifies, then slowly drizzle in ⅓ cup (80 ml) of the oil until the mixture becomes thick and pale.

• Cut the beetroot stems into 3 cm lengths and the leaves in half. Heat 1 tablespoon of oil in a frying pan over a medium heat. Add the garlic, beetroot stems and leaves and cook for 2 minutes, or until fragrant and tender. Place the cooked leaves onto the base of a serving plate.

• Arrange the chopped beetroot and roasted chickpeas onto the plate. Drizzle with some of the chickpea dressing and scatter with pepita seeds, mint and dill before serving.

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Sriracha Roasted Carrots with Carrot Top & Cashew Pesto

Sriracha Roasted Carrots with Carrot Top & Cashew Pesto

Recipe By Courtney Roulston

Ingredients

• 2 bunches Dutch carrots with tops on (can be orange or a mixture of coloured ones)

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

• 2 tbsp siracha chilli sauce

• 1 tbsp Australian honey

• sea salt to taste

• 2 cups Jalna Greek yoghurt

• ¼ bunch coriander, plus a few extra sprigs to garnish

• ¼ bunch basil

• 1 small clove garlic, peeled

• juice and zest of 1 small lemon

• 1/3 cup raw cashews, toasted, plus 2 tbsp toasted - to garnish

• 25 g parmesan cheese, cut into cubes

Method

• Pre heat the oven to 180 degrees (C). Wash the carrots thoroughly in a bowl of cold water. Drain and trim the green tops off and set aside. Place the carrots onto a lined oven tray and toss with 30 mls of the oil, siracha sauce and a pinch of sea salt. Roast the carrots for 35 - 40 minutes, or until tender and slightly wrinkled. Remove from the oven and drizzle with honey while they are still warm. Set aside. 

• Meanwhile, drain the carrot tops and place 2 big cups of them into the jug of a stick blender. Add in the coriander, basil, garlic, lemon zest, lemon juice, cashews, parmesan cheese, remaining oil and a pinch of sea salt. Blitz until bright green and smooth, adding a little extra oil if the mixture needs loosening.

• Spread the yoghurt onto the base of a serving platter.

• Top the yoghurt with roasted carrots and dollop over a few tablespoons of the carrot top salsa. Scatter over some extra toasted cashews, carrots top sprigs and coriander before serving.

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Grilled Tuna With Papaya Salad

Recipe By Louis Tikaram

Ingredients

• 250 g Coles deli tuna loin steak

• 1 yellow papaya (unripe)

• ½ cup coriander leaves

• 1 stalk lemongrass

• 4 Coles lime leaves

• 1 red chilli

Dressing

• 3 long dried red chilies

• 3 tbsp castor sugar

• 3 tbsp fish sauce

• 2 whole unpeeled red shallots, roasted and peeled

• ½ cup lime juice

Method

To Make the Dressing

• Over the fire, roast the unpeeled shallots over a very low heat until soft and smokey, then remove from heat. Add the dried chilli peppers on to the grill for a few minutes until they are crisp and bright red, then take off the grill and allow to cool.

• Pound the chilli peppers with the sugar in a mortar and pestle until almost a powder. Add the peeled cooked shallots and pound until combined into a uniform paste. Add the lime juice and fish sauce, mix well with a spoon.

• *Check the seasoning: it should taste smoky, sweet, hot and sour with a good caramel flavor, this dressing can last in the fridge for 1 week though best used when fresh.

To Make the Salad:

• Peel and julienne the papaya, discard the outer green leaves of the lemongrass and finely slice along with the lime leaves and chilies. This can all be prepared in advance, however it is necessary to cover with a wet paper towel along with the picked herbs to avoid them drying out.

• Remove any skin, bloodline or bones from the tuna steak then oil it slightly and season with sea salt. Grill the tuna for 2 minute on both sides to medium rear over fire.

• While the tuna is resting combine all the prepared salad ingredients in a large mixing bowl and generously dress.

• Slice the tuna into desired thickness and arrange on a serving plate. Top with the well-tossed salad and drizzle some extra dressing if required. East straight away.

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Hoisin & Ginger Pulled Pork Bao Buns

Hoisin & Ginger Pulled Pork Bao Buns

Recipe By Courtney Roulston

Ingredients

• 2.5 kg boneless pork shoulder

• 1 big tbsp fresh ginger, grated

• 1 tsp Chinese 5 spice powder

• 4 cloves garlic, peeled

• 2/3 cup Mr Chen’s hoisin sauce

• 1 cup ginger beer

• 8 Mr Chen’s bao buns

• 1 cup white savvoy cabbage, finely shaved

• 1 cup carrot, peeled, sliced into thin strips with a toothed vegetable peeler

• 1 small Lebanese cucumber, thinly sliced

• ½ cup coriander, sprigs picked

• 1 tbsp rice wine vinegar

• 1 tsp maple syrup

• 1 tbsp kewpie mayonnaise

• sriracha chilli sauce, to serve (optional)

Method

• Pre-heat the oven to 160 degrees (C).

• Place the pork into a small high-sided lined roasting tray so it fits in snug. Rub the pork with ginger, 5 spice powder and a pinch of salt and black pepper. Add in the garlic cloves, hoisin sauce and ginger beer.

• Cover the tray with baking paper and foil so it is sealed well. Place into the oven and cook for 3.5 hours, or until the pork is falling apart when pressed with tongs. Turn the oven up to 190 degrees (C) and cook the pork for 20 minutes uncovered to brown the outside.

• Allow the pork to rest before shredding the meat with two forks.

• Place the bao buns into a steamer and cook for 10 minutes, or until light, fluffy and warmed through.

• Meanwhile, place the cabbage, carrot and cucumber into a bowl and toss with the vinegar, maple, mayonnaise and a pinch of salt and pepper.

• Arrange the bao buns onto a serving platter and add in a handful of the slaw mixture and some of the pulled pork. Squeeze in a little siracha sauce and top with coriander springs before serving. 

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North Indian Chicken Curry

North Indian Chicken Curry

Recipe By Louis Tikaram

Ingredients

• 1 kg Coles skinless free-range chicken thighs, diced

• 1 tsp turmeric, ground

• 3 tsp garam masala, ground

• 1 tsp chili powder

• 1 tsp sea salt

• 1 onion, medium diced

• 3 garlic cloves, crushed

• 1 tsp ginger finely chopped

• 4 tbsp extra virgin olive oil

• 1 cup Jalna Greek yogurt

• 2 tomatoes chopped

• 1 cup fresh coriander

Method

• Marinate the chicken in turmeric, garam masala, chili powder and salt. This can even be done a few hours before or overnight.

• Pound the onion, ginger and crushed garlic in a mortar and pestle till it becomes a paste.

• Heat oil in a large pan and fry the pounded mixture on low heat for 2 - 3 minutes.

• Turn up the heat to high and add the chicken, turning to coat and toasting the spices at the same time for 5 minutes.

• Turn the heat down and stir in yoghurt and tomato; simmer for 5 minutes while stirring.

• Add the lid and continue to cook on low for 15 minutes, stirring occasionally.

• To serve, stir in the coriander leaves and plate up.

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