Pea Pesto Pasta

Pea Pesto Pasta

Recipe by Michael Weldon

Dietaries – Vegetarian
Serves – 4
Prep Time – 10-15 mins
Cook Time – 15 mins

Ingredients

• 1 Pack San Remo Gluten Free Pasta

Pea Pesto

• 1 cup frozen peas, soaked in hot water to defrost

• 2 garlic cloves

• 1 bunch basil

• ½ bunch parsley

• ¼ cup pine nuts

• ¼ cup parmesan cheese, grated

• ¼ cup Squeaky Gate extra virgin olive oil

• Pinch of Coles sea salt

• Pinch of Coles black pepper

Toasted seeds

• ¼ cup toasted pumpkin seeds

• ¼ cup toasted sunflower seeds

• ¼ cup toasted pine nuts

• Extra parmesan to serve

Method

• In a mortar and pestle, pound the garlic into a paste, then add the pine nuts and do the same.

• Add in the parsley and basil, pound into a green paste.

• Add in the peas and pound into a chunky pesto.

• Add the grated parmesan cheese, olive oil, salt, and pepper, and pound to combine everything.

• Cook the pasta following the instructions on the packet.

• Once cooked, drain and reserve a little pasta water. Add the pasta back into the pot it was cooked in and add in the pesto.

• Mix to coat the pasta in the pesto, adding a little pasta water to help the texture.

• Serve the pasta topped with the toasted seeds and more parmesan.

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Curry Butter King Prawns

Curry Butter King Prawns

Ingredients
Cafe de Bombay

• 500g unsalted butter

• 20g curry powder

• 10g garlic paste

• 10g ginger paste

• 100ml lime juice - fresh squeeze

• Salt

King Prawns

• 3 x U6 king prawns

Garnish

• Curry leaf

• Chives

• Micro coriander

• Lime

Method

• Sauté of in a little oil , ginger garlic and curry powder until aromatic. Add butter and melt. Cook out for 5-10 minutes.

• Transfer to a bowl with ice underneath and whip until it starts to thicken.

• Add lime juice and salt to taste. Finely chop chives and add to the butter once melted, before serving.

• Using scissors , split the prawn from the tail up the belly to the top of the head. , be careful not to burst any of the head juices.

• Then use a sharp knife to cut through the tail meat and split apart making sure no to split the shell on the back.

• Use your thumbs to release the muscle from the shell and carefully flatten out the prawn.

• Heat oil to 180°c and fry curry leaf , make sure not to discolour. Drain and leave on a paper towel. Cut lime and coriander, then serve.

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Smashed Broccoli & Lemon Picnic Tart

Smashed Broccoli & Lemon Picnic Tart

Recipe by Courtney Roulston

Dietaries – Meat-free
Serves – 4
Prep Time – 10 minutes
Cooking Time - 40 minutes

Ingredients

• 2 sheets Coles frozen puff pastry

• 1 egg, beaten

• 3 cups broccoli florets

• 1 cup Coles frozen peas

• 1 clove garlic, peeled

• ½ cup whole roast almonds

• Juice and zest of ½ lemon

• ¼ cup Squeaky Gate olive oil, plus extra to serve

• ¼ cup Parmesan cheese, plus extra to serve

• 4 Coles balls bocconcini mozzarella, roughly torn

• 1/3 cup pitted kalamata black olives, lightly crushed

• ¼ cup dill, sprigs picked

• Salt

Method

• Preheat the oven to 200 degrees C.

• Place the 2 sheets of pastry on top of each other and roll out into a rectangle.

• Place the pastry onto a lined tray and mark a border 1.5cm from the edge with a sharp knife. Spike the inside section of pastry with a fork. Brush a thin coating of egg over the pastry and bake for 25 minutes, or until golden. Set aside and allow to cool slightly.

• Blanch the broccoli for 3 minutes, then add in the peas and cook for a further 3 minutes or until tender. Run under cold water to cool then drain well. Place the broccoli and peas into a food processor with garlic, 1/3 cup of the almonds, lemon juice, oil, Parmesan, and a pinch of salt and pepper. Blitz until the mixture is a chunky pesto consistency. Roughly chop the remaining almonds.

• Spread the broccoli mixture onto the pastry. Scatter over the torn mozzarella, olives, dill, lemon zest, almonds, and a little extra olive oil and cracked pepper before serving.

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Japanese Wagyu Beef Skewers

Japanese Wagyu Beef Skewers

Recipe by Louis Tikaram

Ingredients

• 500gr Wagyu beef flank

• 1/2 cup sugar

• 2/3 cup soy sauce

• 2 tablespoons sake

• 1 small piece ginger, grated

• 1 to 2 cloves garlic, crushed

• 2 tablespoons sesame seeds, plus more to taste

• 2 tablespoons olive oil

• 2 green onions, chopped

• 6 bamboo skewers

Method

• Combine sugar, soy sauce, sake, ginger, garlic, sesame seeds, oil, and green onions in a small mixing bowl and whisk until combined.

• Slice beef flank steak into thin pieces.

• Marinate sliced beef with prepared marinade for best results, marinate beef at least two hours though any longer will make it too salty.

• Skewer several pieces of beef onto bamboo sticks. Discard marinade after meat has been skewered.

• Grill beef on a BBQ over medium to high heat for about three minutes on each side

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Snow Pea, Snap Pea & Feta Salad

Snow Pea, Snap Pea & Feta Salad

Recipe by Kitchen Garden Foundation

Serves - 6

Ingredients

• 1 large handful (about 1 cup) of sugar snap peas, topped and tailed and strings removed

• 1 large handful (about 1 cup) of snow peas, topped and tailed and strings removed

• 1 L water

• 1 handful of mint, finely chopped

• salt and pepper, to taste

• 100 g feta

Ingredients

• 1 garlic clove, peeled

• 1 tsp salt

• 2 tbsp lemon juice

• 1 tsp honey

• ¼ cup extra-virgin olive oil

Method

• Bring water to boil in the saucepan.

• Blanch the peas for 30 seconds. Drain and leave in the colander to cool.

• To make the dressing, mash the garlic and salt with the mortar and pestle, add lemon juice and honey and whisk in olive oil.

• Place cooled pea pods and mint in the mixing bowl and mix through carefully.

• Add three-quarters of the dressing to the salad and toss.

• Season to taste.

• Place salad on the serving platter, crumble feta over the top and drizzle over the

• remaining dressing.

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Pork Chop with Marmalade Mustard Sauce

Pork Chop with Marmalade Mustard Sauce

Recipe by Michael Weldon

Serves - 4
Prep Time - 10 mins
Cook Time - 10-15 mins

Ingredients

• 4 Coles pork chops

• ½ red cabbage, cut into 4 wedges

• Squeaky Gate extra virgin olive oil

• Sea salt

• Black pepper

Ingredients

• 1 onion, diced

• 2 garlic cloves, diced

• 3 tbsp Coles marmalade

• 1 tbsp Coles grain mustard

• 2 sprigs of rosemary, leaves stripped

• 1 tbsp Coles soy sauce

• ½ cup Coles chicken stock

• 2 tbsp Coles apple cider vinegar

Method

• In a saucepan, cook the onion in oil until it becomes soft. Add in the garlic and cook gently. Add the marmalade, mustard, rosemary, soy sauce, chicken stock, and vinegar. Cook and reduce until the sauce thickens up. Taste and season the sauce accordingly.

• Heat a BBQ or grill until smoking. Season the pork chops. Place them on the grill and cook to your liking, aiming for a good char and slight blackening.

• Dress the cabbage with olive oil and season with sea salt. Add it to the BBQ and grill until charred and tender.

• To serve, place the pork chops on a bed of the grilled red cabbage. Spoon the marmalade mustard sauce over the pork chops.

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Mapo Dumplings

Mapo Dumplings

Recipe by Michael Weldon

Serves - 4
Prep Time - 10 mins
Cook Time - 20 mins

Ingredients

• 1 Pack of Mr Chens Truffle mushroom dumpling

Mapo Sauce

• ¼ cup oil

• 3 dried chillies, broken into small pieces

• 2 birdseye chillies, sliced

• 2tbs Sichuan pepper corns, toasted and crushed in a mortar and pestle

• 2tbs garlic, diced

• 2tbs ginger diced

• 3oog diced button mushrooms

• 2tbs Chilli bean paste

• 1tbs fermented black beans

• 2 cup vegetable stock or water

• 1tsp corn flour, mixed into a slurry with 1tbs water

• 1tbs sesame oil

• 1tbs caster sugar

Garnish

• 3 spring onions, sliced thinly

Method

• In a wok heat the oil until smoking, add in the chillies, garlic and ginger, fry off until lightly golden. Add in the Sichuan pepper and mushrooms, fry off.

• Add in the chilli bean paste and fermented black beans, toss through the mixture. Add in the vegetable stock and cook until the stock makes a sauce. Add in the cornflour to thicken the sauce. Add in the sesame oil and sugar, mix through the sauce.

• Cook the dumplings in a steamer following the instructions on the packet.

• Add the dumplings into the Mapo sauce and gently toss through the sauce. Finish with the spring onion and serve.

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Garlic Bread Stuffed Chicken

Garlic Bread Stuffed Chicken

Recipe by Michael Weldon

Serves – 4
Prep Time – 20 mins
Cook Time – 45-60mins

Ingredients

• 1 head of Coles garlic, peeled and chopped

• 1 bunch of parsley, chopped

• Zest of 1 lemon

• 1 block of butter, softened

• 4 cups of sourdough breadcrumbs

• Pinch of Coles sea salt

• Squeaky Gate extra virgin olive oil

• 1 whole chicken, skin separated from the breast meat carefully, and wishbone removed

Method

• In a food processor, combine the stuffing ingredients garlic, parsley, lemon zest, softened butter, sourdough breadcrumbs, and sea salt and blend into a paste.

• With a piping bag, pipe the garlic bread stuffing into the gap between the chicken skin and meat, making sure to spread the stuffing evenly.

• Optional: At this stage, you can dry the chicken skin in the fridge for 24 hrs to get extra crispy skin.

• Preheat the oven to 200°C.

• Brush the chicken skin with olive oil and season with salt.

• Place the chicken on a rack in the oven and cook for 45 mins to 1 hour until the chicken is cooked through. Check for an internal temperature of 60°C in the center of the breast. Allow the chicken to rest for 10 – 15 minutes, then carve and serve.

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Tikka Lamb Chops with Pistachio Crumbs

Tikka Lamb Chops with Pistachio Crumbs

Recipe by Anjali Pathak

Serves – 4
Prep Time – 5 mins
Cook Time – 10 mins

Ingredients

Tikka Lamb Chops

• 12 lamb cutlets

• 3 tbsp Patak’s Tikka Masala Paste

• 2 tbsp Greek yoghurt

Pistachio Crumbs

• 100g shelled pistachios

• Zest of 1 lemon

• 1 heaped tsp brown sugar

• Good pinch of salt

Serve with

• 1 tbsp Patak’s Lime Pickle

• 4 tbsp Greek yogurt

• Few sprigs fresh coriander leaves

• Rocket Salad

• Patak’s Mini Pappadums

Method

• Heat a grill pan or BBQ over medium heat.

• In a bowl mix together Patak’s Tikka Masala paste and yoghurt. Rub all over the lamb cutlets. Marinate for a few hours or even overnight if you have time.

• Gill the cutlets for a couple of minutes each side or cooked to your liking remove and allow to rest

• In the meantime make the pistachio crumbs. Using a small food processor, whizz the pistachios with the lemon zest, sugar, a good pinch of salt until coarse.

• Set aside and make a speedy lime yoghurt.

• Whizz the Patak’s lime pickle with the yoghurt and fresh coriander.

• Dress a serving platter with Lime Yoghurt. Place the Tikka Lamb Chops on top and add the Pistachio Crumbs plied high on the side.

• Serve with a dressed rocket salad and Patak’s Mini Pappadums for dipping.

• The bulb with soften and turn golden brown and utterly delicious.

• Squeeze out the soft garlic cloves, crush with the back of a fork and stir in the yoghurt, fresh coriander and season with salt.

• Serve the Roast Tandoori Salmon with salad, Patak’s Mini Pappadums and Garlic Coriander Raita.

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Pork Patty Noodle Salad

Pork Patty Noodle Salad

Recipe by Courtney Roulston

Serves - 4
Prep Time - 10 mins
Cook Time - 15-20 mins

Ingredients

• 1 x 500 g pack Coles pork mince

• 1 long red chilli, half sliced, half finely chopped

• 1/4 bunch coriander, stems finely chopped & leaves separated

• 2 cloves garlic, grated

• 1 tbsp ginger, grated

• 2 tbsp fish sauce

• 2 green spring onions, thinly sliced

• 1 tbsp rice wine vinegar

• 1 lime

• 1 tbsp brown sugar

• 3 large carrots, peeled, grated

• 2 cups savoy cabbage, shaved

• 1 cup mint leaves, picked

• 2 baby gem lettuce, leaves separated

• Vermicelli rice noodles

Method

• Place the pork mince into a large bowl and mix through the finely chopped coriander stems, grated garlic, grated ginger, 1 tablespoon of fish sauce, and thinly sliced spring onions.

• Divide the mince into 12 balls and shape them into round patties.

• Heat a non-stick frying pan or BBQ over medium heat and cook the patties for 3 minutes each side, or until golden on the outside and cooked through. Place them onto a tray and set aside in a warm area to rest.

• Meanwhile, whisk together the rice wine vinegar, half of the lime juice, brown sugar, remaining fish sauce, and chopped chilli in a bowl.

• Prepare the vermicelli rice noodles according to package instructions. Drain and set aside.

• To assemble the salad, place the rice noodles onto serving plates and top them with the lettuce leaves, grated carrot, shaved cabbage, mint leaves, and coriander leaves. Top with the warm pork patties and drizzle with the dressing. Serve with remaining lime wedges.

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Grilled Fennel & Orange Mozzarella Salad

Grilled Fennel & Orange Mozzarella Salad

Recipe by Courtney Roulston

Dietaries – Meat-free, gluten-free
Serves – 4 as a side
Prep Time – 10 mins
Cooking Time – 15 mins

Ingredients

• 2 baby fennel

• 2 oranges

• 2 x 250g tubs fresh mozzarella cheese

• 10 fresh round mint leaves, picked

• 10 fresh basil leaves, picked

• 3 tbsp Coles pistachio nuts, toasted, gently crushed

• sea salt

• Coles black pepper

• 3 tbsp Squeaky Gate extra virgin olive oil

Method

• Heat a griddle pan over medium heat. Cut the fennel into wedges. Grill the fennel for 1-2 minutes, or until charred and slightly fragrant. Remove from the heat and roughly chop some of the fennel into smaller pieces. Allow the fennel to cool slightly.

• Remove the skin from the oranges and cut into slices. Place orange slices around the fennel.

• Tear the mozzarella cheese into rough strips onto the fennel and oranges.

• Scatter over the mint, basil, pistachio nuts, and season with sea salt and cracked black pepper. Drizzle with the extra virgin olive oil generously before serving.

• Best served with toasted sourdough, grilled pork chops, or baked Christmas ham.

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Burnt Eggplant Curly Fettuccine

Burnt Eggplant Curly Fettuccine

Recipe by Michael Weldon

Serves - 4
Prep Time - 20 mins
Cook Time - 30 mins

Ingredients

• 3 large eggplants

• 1 onion, diced

• 2 celery sticks, diced

• 2 carrots, diced

• Coles chili flakes

• 2 garlic cloves, diced

• 2 rosemary sprigs

• 2 tbsp Coles tomato paste

• 1 bottle Coles tomato passata

• 1 tbsp Coles soy sauce

• Sea salt

• Squeaky Gate extra virgin olive oil

• 1 pack San Remo curly fettuccine

• Toasted breadcrumbs

Method

• In a large saucepan, fry off the onion, celery, and carrot. Once softened, add in the garlic and continue frying.

• Add in the rosemary, bay leaves, and tomato paste. Fry off until the tomato paste darkens in colour.

• Peel the blistered skin from the eggplants and roughly chop them into chunks. Add them to the saucepan and stir through. Add in the passata and soy sauce. Cook gently until the sauce thickens.

• Cook the pasta according to the instructions on the packet.

• Once the pasta is cooked, mix it through the eggplant sauce and serve.

• Top with chopped parsley and toasted breadcrumbs.

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BBQ Broccoli Caesar Salad

BBQ Broccoli Caesar Salad

Recipe by Michael Weldon

Serves - 4
Prep Time - 10 mins
Cook Time - 15-20 mins

Ingredients

• 2 heads of broccoli, cut into 8 pieces

• Squeaky Gate extra virgin olive oil

• Sea salt

  Caesar dressing

• 1 cup Kewpie mayo

• ¼ cup grated Parmesan cheese

• 4 anchovy fillets

• 1 garlic clove

• 1 tbsp Coles Dijon mustard

• 1 lemon, juiced

• 1 cup panko breadcrumbs, toasted with butter until golden

• 4 hard-boiled eggs

Method

• Heat a BBQ or griddle until smoking. Drizzle the broccoli with oil and salt. Place it on the grill and cook until the broccoli has great char marks and is tender.

• In a bowl, mix together the Caesar dressing ingredients. Taste and adjust the seasoning to your liking.

• Lay the broccoli on a platter and drizzle the Caesar dressing over it. Then, chop the eggs and scatter them over the salad. Finish with the breadcrumbs.

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Saltbush Roasted Lamb Leg and Cauliflower

Saltbush Roasted Lamb Leg and Cauliflower

Ingredients

• 1.5-2kg Coles lamb leg

  1tbs saltbush

  6 Coles garlic cloves

  2tbs bush tomato grounded

  2tbs Coles ground onion powder

  1tps pepperberry

  1tsp rosemary

  1tsp Coles thyme

  1tsp Coles sweet paprika

  8 shallots

  1 cauliflower

  150g butter

  100ml Squeaky Gate olive oil

  Sea salt

Method

• Pre heat oven to 200 degrees

  In a small bowl mix Saltbush, onion powder, pepperberry, rosemary, thyme, sweet paprika

  Slice 4 cuts into fresh of the lamb leg place whole garlic cloves into each slice.

  Drizzle with olive oil and coat lamb leg with saltbush mix. Roast for 1-1-20mins

  Blanch cauliflower for 7mins in bowling water then roast in a pan for 10mins with butter, shallots, onion powder, paprika, saltbush, pepperberry and garlic continually coating the cauliflower until tender.

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Singapore Hawker Centre Chicken Rice

Singapore Hawker Centre Chicken Rice

Recipe by Louis Tikaram

Ingredients

• 1 Lebanese cucumber, cut into oval slices

• 1 small bunch of coriander sprigs

For the Chicken

• 4 chicken thighs, skin on, boneless

• 1 tsp sea salt

• 1 tsp cracked pepper

For the Rice

• 1 1/2 cups jasmine rice

• 2 tbsp Squeaky Gate olive oil

• 4 green shallots, finely chopped

• 1 tbsp Coles minced ginger

• 1 tbsp Coles minced garlic

• 1/4 tsp Coles sea salt

For the Sauce

• 2 tbsp light Coles soy sauce

• 1 tbsp fresh lime juice

• 1 tsp Coles sesame oil

• 1 long red chili, finely chopped

Method

• Place the chicken thighs in a bowl and sprinkle them with salt and white pepper. Rub the seasoning evenly, including under the skin. Leave to marinate for 10 minutes.

• While the chicken is marinating, rinse the jasmine rice with cold water and drain well.

• Heat olive oil in a pot over medium heat on the stove. Add the chopped green shallots, minced ginger, and minced garlic. Fry until fragrant, then reduce the heat and transfer half of the mixture to a small bowl and set aside.

• Return the heat to medium-high and add the rice to the pot. Fry for a minute, then add 2 cups of water and 1/4 teaspoon of salt. Use a wooden spoon to scrape the bottom of the pot to loosen any rice stuck to it. Place the marinated chicken thighs on top of the rice.

• Cook the rice uncovered until the water starts boiling, then cover the pot tightly with a lid and reduce the heat to the lowest flame. Cook for 20 minutes.

• After 20 minutes, turn off the heat and let the rice sit for another 10 minutes with the lid on.

• While the chicken rice is resting, add light soy sauce, lime juice, sesame oil, and fresh chili to the fried green shallot mixture. Mix well to make the sauce.

• Using tongs, remove the chicken thighs from the pot and slice them.

• Serve the chicken rice by placing a portion of rice on a plate and arranging sliced chicken, cucumber slices, coriander sprigs, and the green sauce on top.

• Enjoy the Singapore Hawker Centre Chicken Rice!

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Pea Guacamole

Pea Guacamole

Recipe By Michael Weldon

Serves - 4
Prep Time - 15 mins

Ingredients

• 1 garlic clove, grated

• 2 cups frozen peas

• 2 avocados

• 1 lemon, juiced

• 150g Coles feta

• 1 bunch mint

• 4 slices Coles sourdough bread

Method

• Cover the frozen peas with boiling water and allow them to warm up. Then strain them.

• In a large bowl, add the peas and crush them with a potato masher. Once mostly crushed, add in the avocado and mash it together with the peas. Add the grated garlic and lemon juice. Taste and adjust the seasoning. Mix everything together.

• Serve the pea guacamole on toast, garnished with crumbled feta cheese, mint leaves, and freshly cracked black pepper.

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Grilled Steak with Hand-Chopped Salsa

Grilled Steak with Hand-Chopped Salsa

Recipe By Louis Tikaram

Ingredients

• 500g Coles Finest scotch fillet steak

• 2 tsp sea salt

• 1 tsp Squeaky Gate extra virgin olive oil

  Hand-Chopped Salsa

• 1 clove garlic

• 1 long green chilli

• 4 green shallots

• 2 green tomatoes

• 1 bunch of fresh coriander

• 1 bunch of fresh mint leaves

• 2 limes

• 1 tsp fish sauce

• 2 tbsp Squeaky Gate extra virgin olive oil

Method

• Remove the steak from the fridge and allow it to come up to room temperature. Drizzle with olive oil and season with sea salt.

• To make the salsa, peel the garlic, deseed the chilli, trim the spring onions, and chop them together with the tomatoes, coriander, and mint leaves on a large chopping board. Transfer the mixture to a mixing bowl.

• Season the salsa with fish sauce, squeeze in the lime juice, and drizzle lightly with extra virgin olive oil. Mix well to combine.

• Preheat the BBQ or grill pan to a high heat. Cook the steak for 6 to 7 minutes on each side, or until cooked to your liking. Remove from the heat and let it rest.

• Cut the steak against the grain into slices. Arrange the steak on a serving platter and spoon the hand-chopped salsa over it.

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Chilli Brussels Sprouts with Cashew Nuts

Chilli Brussels Sprouts with Cashew Nuts

Recipe By Louis Tikaram

Ingredients

• 4 tablespoons Squeaky Gate extra virgin olive oil

• 2 cloves crushed garlic

• ½ onion, sliced

• 500gr brussels sprouts, halved

• 2 teaspoons fish sauce

• 2 teaspoons Coles oyster sauce

• ¼ cup roasted Coles cashew nuts

• 1 tablespoon chilli paste with soy bean oil

• 1 cup Thai basil leaves

Method

• Heat a large fry pan over high for a few minutes.

• Add the oil to coat the bottom of the pan, then add garlic and onion and stir until fragrant, about 15 seconds. Add brussels sprouts and stir to coat with oil. Spread in an even layer, carefully add oyster & fish sauce along with a splash of water, give it a good toss and cover with a lid. 

• Cook without stirring until the water has almost completely evaporated, 2 to 4 minutes. 

• Uncover, sprinkle with cashew nuts and Thai basil, and stir for 1 minute. 

• Serve up with some steamed rice or by itself as a snack. 

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Grandma's Five Spice Chinese Chicken

Grandma's Five Spice Chinese Chicken

Recipe By Louis Tikaram

Ingredients

• 8 bone-in, skin-on free-range chicken thighs

• 4 tbsp Coles Asia soy sauce

• 1 tbsp salt

• 1 tsp sugar

• 1 tsp Coles Chinese five spice powder

• 10 pieces star anise

• 1 piece cassia bark (or use cinnamon)

• 10 cloves

• 2 cloves garlic (minced)

• 2 tsp oil

• 1 tsp sesame oil

• 2 tbsp dry cooking sherry

Method

• Combine everything together in a large mixing bowl and with gloves, massage the chicken making sure the marinade is completely coating the chicken evenly under the skin. Marinate overnight for the tastiest result or for at least 1 hour.

• Preheat the oven to 180 degrees (C) and line a roasting tray with baking paper. Place the marinated chicken on the tray and roast for 35 - 40 minutes or until the chicken is golden brown.

• Serve with steamed rice and a vegetable along with the tasty roasting sauce.

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Grilled Fish Tacos with Jazz Apple Slaw

Grilled Fish Tacos with Jazz Apple Slaw

Recipe By Michael Weldon

Ingredients

• 4 pieces flathead (or similar white fish)

• 1 tsp cumin

• 1 tsp coriander powder

• 1 tsp smoked paprika

• pinch of salt

• 2 apples, sliced thinly

• ¼ Chinese cabbage, sliced thinly

• 2 spring onions, sliced thinly

• 2 tbsp mayo

• 1 tsp hot sauce

• 8 small tortillas

• 1 lemon, cut into wedges

• extra mayo

• extra hot sauce

Method

• Heat a bbq until smoking.

• Mix together the cumin, coriander, smoked paprika and salt. Sprinkle over the fish to coat.

• Pour some oil onto the bbq and add the fish. Cook until the rub is slightly blackened, and the fish is cooked through.

• In a bowl mix together the apple, cabbage, spring onion, mayo and hot sauce with a pinch of salt. Mix until combined and the ingredients are dressed.

• Warm the tortillas by toasting on the bbq until lightly charred.

• Serve the tortillas topped with slaw. Flake over the fish and then add extra mayo and hot sauce. Finish with a wedge of lime on the side.

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