Tomato & Basil Risotto

Tomato & Basil Risotto

Recipe by Courtney Roulston

Dietaries – gluten free
Serves – 4
Prep Time – 5 minutes
Cooking Time- 25 minutes

Ingredients

• 1 tablespoon extra virgin olive oil, plus extra to serve

  40g butter

  1 small brown onion, finely diced

  3 cloves garlic, finely chopped

  1.5 cups Arborio rice

  1 tablespoons tomato paste

  1/3 cup (80ml) white wine *Optional

  2 punnets Perino red tomatoes

  1 litre Coles low salt chicken stock

  60g Parmesan cheese grated from a block

  1/3 cup fresh basil, leaves picked

Method

• Heat the oil and half the butter in a large frying pan over a medium heat. Add the onion and cook for 1-2 minutes, or until soft. Add the garlic and stir through for 1 minute before adding in the rice. Cook the rice for 1-2 minutes to toast slightly and to coat the rice in the oil mixture.

  Spoon in the tomato paste and cook out for 1 minute then pour in the wine and bring up to a simmer to cook out the alcohol.

  Stir through the tomatoes then pour in ½ cup of the stock. Bring the mixture up to a simmer then add in ½ cup of stock in intervals, stirring in between each addition until the rice is creamy and the tomatoes are starting to break down- This will take around 15-20 minutes.

  Take the risotto off the heat then stir through half the basil leaves, remaining butter and Parmesan cheese until well combined. Spoon onto a serving plate then grate over some extra Parmesan cheese, scatter with basil and a drizzle of extra virgin olive oil before serving.

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Bang Bang Chicken

Bang Bang Chicken

Recipe by Louis Tikaram

Ingredients

• 2 Chicken breasts

  1 knob of ginger, sliced

  2 green onions (shallots)

  1 large Lebanese cucumber

  Sauce

  2 tbsp Coles light soy sauce

  1 tbsp black vinegar

  2 tbsp Lao Gan Ma crispy chili oil

  ½ tsp sesame oil

  ¼ tsp ground Sichuan pepper

  ¼ tsp sugar

  ⅛ tsp sea salt

  1 tbsp toasted white sesame seeds

Method

• Place the chicken breasts, sliced ginger, and the bottom part of the green onions into a saucepan. Add enough water to just cover the meat.

  Bring the water to a boil, then reduce the heat to a simmer. Cover with a lid and let it cook for 10 minutes. Turn off the heat and let it sit covered for an additional 3 minutes.

  Remove the chicken from the saucepan (keep the cooking liquid) and transfer it to a plate to cool down.

  Slice the Lebanese cucumber into matchsticks and finely chop the green tops of the green onions. Set them aside.

  Using your fingers, shred the chicken into strips.

  In a bowl, mix all the sauce ingredients together with 2 tablespoons of the chicken cooking liquid.

  Place the julienned cucumber on a serving plate. Top it with the shredded chicken. Pour the sauce mixture over it. Garnish with the finely chopped green onion tops and toasted sesame seeds.

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Baked Butternut with Feta & Mint

Baked Butternut with Feta & Mint

Recipe by Anjali Pathak

Dietaries – None specified
Serves – 4
Prep Time – 10 mins
Cook Time – 60 mins

Ingredients

• 2 butternut pumpkin, cut in half lengthways and seeds removed

  4 tbsp Patak’s Butter Chicken Paste

  50 g spinach, roughly chopped

  50 g feta cheese

  2 tbsp fresh mint leaves, finely chopped

  6 sundried tomatoes, roughly chopped

  2 tbsp Patak’s Mango Chutney

  zest of 1 lemon

  salad, to serve

Method

• Preheat the oven to 200 degrees (C).

  Rub Patak’s butter chicken paste all over the pumpkin, especially on the flesh side and bake in the oven for 45 minutes, or until you can put a knife through it easily.

  In the meantime make the filling by mixing together the spinach, feta, mint and sundried tomatoes.

  When the pumpkin is soft, take it out of the oven and scoop out nearly all the flesh. Toss with the spinach mix.

  Rub the hollowed pumpkin with Patak’s mango chutney and put the filling back into the skins.

  Sprinkle over the lemon zest and roast in the oven for another 10 minutes.

  Serve with a delicious crisp salad.

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Kofta Curry

Kofta Curry

Recipe by Anjali Pathak

Serves – 4
Prep Time – 10 mins
Cook Time – 25 mins

Ingredients

• Kofta Curry

  500 g lamb mince

  ½ jar Patak’s Korma Paste

  3 tbsp fresh coriander, roughly chopped

  3 tbsp vegetable oil

  1 small onion, finely chopped

  400 ml can coconut milk

  50 ml cream or coconut cream

  salt, to taste

  steamed rice, to serve

  Coconutty Pappadums

  2 tbsp cashews

  2 tbsp toasted coconut chips

  ½ cup Patak’s Mini Pappadums, roughly crushed

Method

• In a bowl mix together lamb mince, 2 tbsp Patak’s Korma Paste and half the coriander until well combined.

  Using clean hands roll the mixture into small golf ball sizes.

  Gently heat half the oil and fry the meatballs until golden on all sides.

  In the meanwhile heat a large frying pan with the remaining oil.

  Fry the onions for 5 minutes. Stir in the remaining Patak’s Korma Paste and 50ml of water. Allow the spices to cook for 2 minutes.

  Pour in the coconut milk and cream and stir well.

  Season with salt and simmer for 10 minutes.

  Add the meatballs to the sauce and cook for a further 5 minutes.

  Meanwhile make the Coconutty Pappadums. Using a pestle & mortar, roughly crush the cashews and coconut chips. Add Patak’s Mini Pappadums and give it a final crush.

  Serve the Kofta Curry on top of steamed rice sprinkled with Coconutty Pappadums and the remaining fresh coriander.

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Potato Leek and Chorizo Stew

Potato Leek and Chorizo Stew

Recipe by Michael Weldon

Serves - 4
Prep Time - 5 minutes
Cook Time - 40 minutes

Ingredients

• 2 tbsp Squeaky Gate extra virgin olive oil, pus extra to garnish

  2 fresh chorizo sausages, chopped (or any good quality sausages)

  2 cloves garlic, peeled, chopped

  2 leeks, white part only, washed, roughly sliced

  6 Coles Carisma potatoes, roughly chopped into chunks

  1 litre Coles chicken stock

  Coles sea salt

  Coles pepper to taste

  3 bay leaves

  ¼ cup flat leaf parsley to garnish

  Zest of ½ lemon

  Coles Laurent Sourdough bread & butter to serve

Method

• Heat the oil in a heavy based saucepan over a medium heat. Add the chorizo and cook for 3-4 minutes or until it starts to render some of its fat.

  Add in the leeks and a pinch of salt and pepper. Continue to cook for 2-3 minutes, or until the leeks are starting to wilt, stirring occasionally.

  Add in the potatoes, chicken stock and bay leaves. Top up with a little water if the mixture is not covered in liquid and leave to simmer for 25 minutes, or until everything is softened.

  Ladle into serving bowls then top with parsley, lemon zest, extra virgin olive oil and serve with crusty buttered bread on the side.

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Artichoke Carbonara

Artichoke Carbonara

Recipe by Courtney Roulston

Serves - 2
Prep Time - 5 minutes
Cook Time - 20 minutes

Ingredients

• 200 g San Remo Spaghetti

  2 small fresh artichokes, trimmed & stored in lemon water

  2 tbsp Squeaky Gate extra virgin olive oil

  120g thick-cut pancetta, sliced into chunky batons

  3 large free-range egg yolks

  ¼ cup pecorino cheese, freshly grated, plus a little extra to serve

Method

• Place the artichokes into a pot of salted water and bring it to a boil. Add the spaghetti into the same pot and simmer for 10-12 minutes, or until the artichokes are tender and the pasta is al dente. Remove the artichokes and set them aside to cool, then slice them. Drain the pasta, reserving 2 cups of the cooking water.

  Meanwhile, add the oil and pancetta to a cool frying pan and place it over medium heat. Stir for 5-6 minutes or until the pancetta releases some of its natural fat and becomes slightly crispy. Add in the artichokes and gently warm them through.

  Whisk the egg yolks in a bowl with the pecorino cheese and some black pepper. Stir in 1 cup of the reserved pasta water until well combined.

  Transfer the spaghetti to the pan with the artichokes and pancetta. Pour in the egg mixture and toss until the sauce thickens and becomes velvety, adding a little extra pasta water if needed. Divide the pasta among serving bowls and top with a little extra olive oil and cheese before serving.

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Greens & Macadamia Pesto Pasta

Greens & Macadamia Pesto Pasta

Recipe by Diana Desensi

Ingredients

• 5 cups loosely packed basil

  ½ bunch cavolo nero

  ½ bunch parsley, picked

  300 ml Squeaky Gate extra virgin olive oil

  150 g macadamia nuts

  120 g Parmesan

  1 clove garlic

  ½ lemon

  Sea salt

Method

• Cook the pasta in a large saucepan with salted water. Drain the pasta, reserving pasta water.

  Meanwhile, for the pesto, process blanched cavolo nero, roasted macadamia nuts, and garlic clove until smooth.

  Add parsley, Parmesan, and drizzle olive oil to the mixture.

  Season to taste with lemon juice and salt.

  Add the pesto to the pasta and mix well, adding a little reserved pasta water to combine.

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Baked Chicken Korma with Jewelled Pilau Rice

Baked Chicken Korma with Jewelled Pilau Rice

Recipe by Anjali Pathak

Serves - 4
Prep Time - 5 minutes
Cook Time - 60 minutes

Baked Chicken Korma

• 8 skinless chicken thighs

  1 cup (280g) Greek yoghurt

  ½ jar Patak’s Korma Paste

Jewelled Pilau Rice

• 1 cup (200g) basmati rice, washed and soaked in water for 30 minutes

  Good pinch of salt

  2 tbsp vegetable oil

  1 small onion, finely sliced

  2 tbsp nuts, I like cashews and peanuts

  2 tbsp raisins

  2 tbsp pomegranate seeds

  Small handful fresh coriander leaves, roughly chopped

Method

• Preheat the oven to 200 degrees (C).

  Marinate the chicken in yoghurt and Patak’s Korma Paste in a large baking dish. This can even be done a few hours before or even overnight.

  Cover the dish with foil and bake in the oven for 1 hour.

  Fill a pan with boiling water and add a good pinch of salt. Drain the soaked rice and add to the pan.

  Allow to cook for 5-7 minutes, until the rice grains are soft.

  Drain the rice through a colander, cover and allow to steam for a few minutes.

  Place the pan back on the stove, heat the vegetable oil and fry the onions for 10 minutes until they are golden brown.

  Stir in the nuts and raisins and pour in the rice.

  Toss together with the pomegranate seeds and most of the fresh coriander

  Serve the Baked Chicken Korma with Jewelled Pilau Rice sprinkled with the remaining fresh coriander.

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Barramundi in Banana Leaf

Barramundi in Banana Leaf

Recipe by Michael Weldon

Serves - 4
Prep Time - 10-15 minutes
Cook Time - 12 minutes

Ingredients

• 4 barramundi fillets, skin removed

Marinade

• 1 tbsp toasted mustard seeds

• 1 tsp toasted cumin seeds

• 1 tbsp fennel seeds

• 4 garlic cloves, grated

• 1 thumb-sized piece of ginger, grated

• ¼ cup desiccated coconut

• 2 green chillies

• 2 sprigs of curry leaves

• 2 tbsp coconut oil

• Squeaky Gate extra virgin olive oil

Garnish

• ½ bunch of coriander

• 1 red chilli

• 1 green chilli

• Serve with rice

• 4 large banana leaves, softened by moving over a hot flame

Method

• In a mortar and pestle, grind the mustard seeds, cumin seeds, and fennel seeds into a fine powder.

  Add the grated garlic and ginger to the mortar and pestle and pound into a paste. Add the chillies and curry leaves and continue to pound until a smooth paste forms. Stir in the desiccated coconut and coconut oil.

  Coat the barramundi fillets with the marinade mixture.

  Prepare the banana leaves by softening them over a hot flame. Cut the leaves into double the size of the fish fillets, ensuring they can be wrapped completely.

  Place each fish fillet in the center of a banana leaf and fold the sides and other ends to form a parcel, sealing everything inside. Place the folded side down to keep it sealed.

  Heat a grill or BBQ to medium-high heat. Brush the banana leaf parcels with olive oil and cook them for about 6 minutes on each side or until the fish is cooked through.

  Garnish with chopped coriander, sliced red chilli, and sliced green chilli. Serve with rice.

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Coconut Curry White Fish

Coconut Curry White Fish

Recipe by Nornie Bero

Ingredients

• 1-1.5kg white fish (baby snapper whole)

  1 Banana leaf

  2 shallots onions

  2 spring onions

  2 garlic cloves minced

  2 tbs ginger minced.

  1 lemongrass

  1 tbs lemon myrtle

  1 tps pepperberries

  1 tsp curry powder

  1 bay leaf

  1 tbs sea salt

  ½ cup samphire

  1 whole lemon

  500 g coconut cream

  ½ cup fish stock

Method

• Cut slices into the flesh on an angle on one side of the snapper; season with sea salt and pepperberries, and drizzle with olive oil.

  Stuff fish cavity with 1 shallot, bay leaf, ½ lemongrass, ½ ginger, and 1 spring onion.

  Wrap in a banana leaf and bake for 30 minutes.

  In a medium pot, fry off shallots, ginger, garlic, lemongrass, pepperberries, lemon myrtle, and curry powder for 5 minutes. Add coconut cream, fish stock, bay leaves, and samphire, and cook for 20 minutes; season with sea salt.

  When the fish is cooked, open banana leaves, pour over curry sauce onto the fish, and bake for a further 10 minutes. Serve with a bowl of rice.

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Thai Beef Tartare

Thai Beef Tartare

Recipe by Michael Weldon

Serves - 4
Prep Time - 15 minutes
Cook Time - 5 minutes

Ingredients

• 500g Coles Finest scotch fillet, diced

  2 shallots, diced

  ½ cup diced daikon

  1 bunch of coriander, stems sliced thinly, leaves saved

  ¼ cup roasted peanuts, chopped

  ¼ cup toasted rice

  1 egg yolk

  Prawn crackers

  Squeaky Gate extra virgin olive oil

Dressing

• ¼ cup fish sauce

• 3 limes, juiced

• 1 tbsp fish sauce

• 1 bird's eye chili, chopped finely

• 2 tbsp caster sugar

• 1 lemongrass stalk, chopped finely

Method

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

  In a larger bowl, mix the diced meat, shallots, daikon, and sliced coriander stems with the dressing. Toss everything together quickly.

  Serve immediately and garnish with an egg yolk, shaved Thai basil, coriander leaves, and kaffir lime. Sprinkle the toasted rice over the tartare. Serve with prawn crackers and lettuce cups for easy eating.

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Glazed Honey & Five Spice Pork Chops

Glazed Honey & Five Spice Pork Chops

Recipe by Louis Tikaram

Ingredients

• 4 Coles free-range loin pork chops, bone-in or boneless

  Salt and pepper, to season

  1 tsp five spice powder

  2 tsp Squeaky Gate extra virgin olive oil

  1 tbsp unsalted butter

  6 cloves garlic, minced

  1/4 cup Coles honey

  1/4 cup chicken broth

  2 tbsp black Chinese vinegar

Method

• Season the pork chops with salt, pepper, and five spice powder just before cooking.

  Heat the olive oil in a frying pan over medium-high heat until hot. Sear the pork chops on both sides until golden and cooked through, about 10 minutes. Transfer the chops to a plate.

  Reduce the heat to medium. Melt the butter in the same pan, scraping up any browned bits from the bottom. Sauté the minced garlic until fragrant, then add the honey, chicken broth, and black Chinese vinegar. Increase the heat to medium-high and continue to cook until the sauce reduces and thickens into a glaze.

  Return the pork chops to the pan and continue to turn and flip them until they are fully coated with the glaze. Turn off the heat and allow the chops to rest in the pan for a few minutes.

  Remove the pork chops from the pan, slice them, and spoon the glaze over them.

  Serve the glazed pork chops with steamed Asian vegetables, rice, or noodles.

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Summer Vegetable Pasta Salad

Summer Vegetable Pasta Salad

Recipe by Michael Weldon

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

Ingredients

• 1 pack San Remo Pulse pasta

  2 red onions, cut into petals

  1 red capsicum, diced

  1 yellow capsicum, diced

  1 zucchini, sliced

  1 large eggplant, diced

  1 punnet cherry tomatoes, halved

  1 tub pitted green olives

  1 bunch parsley, chopped roughly

  Squeaky Gate extra virgin olive oil

  Coles sea salt

Dressing

• ½ cup Squeaky Gate extra virgin olive oil

• ¼ cup red wine vinegar

• 2 garlic cloves, grated

• 2 tbsp Coles wholegrain mustard

• Sea salt

Method

• In a large bowl, combine all the vegetables and dress them with olive oil and sea salt. On a frying pan or BBQ grill, grill all the vegetables until lightly charred.

  Cook the pasta following the instructions on the packet.

  In a mixing bowl, mix together all the dressing ingredients until evenly combined.

  Once cooked, drain the pasta and add it to a large bowl with the grilled vegetables, olives, and parsley. Mix together and while still hot, dress the pasta salad and toss together.

  Serve warm or cold at any picnic.

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Stanley’s Wonton Soup

Stanley’s Wonton Soup

Recipe by Louis Tikaram

Ingredients

Wontons

• 250 g pork mince

  250 g chopped prawn meat

  2 tbsp Coles soy sauce

  2 tbsp garlic chives, thinly sliced

  1 tsp Coles rice wine vinegar

  1 tsp corn starch

  1 small knob of grated ginger

  1 garlic clove

  1 tsp Coles sesame oil

  1 pack square wonton wrappers

Soup

• 1 L chicken broth

  1 large knob of peeled ginger, sliced

  ¼ cup Coles soy sauce

  2 garlic cloves, smashed

  1 tbsp Coles sesame oil

Garnish

• ½ bunch of sliced green shallot

Method

• In a large bowl, mix pork, prawn, soy sauce, chives, vinegar, corn starch, ginger, garlic, and sesame oil until fully incorporated.

  Using your finger, wet the edges of the wonton wrapper with water. Place half a tablespoon of pork filling in the center of the wonton wrapper. Fold the wonton in half diagonally to create a triangle and seal the edges. Fold the two identical corners in on each other and press again to seal. Repeat until all wonton wrappers are filled.

  Bring all soup ingredients to a boil. Simmer on low for 10 minutes. Lower the wontons into the soup and cook for an additional 10 minutes. Test the seasoning, then serve into bowls and garnish with green onions.

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Tomato and Ginger Braised Firm Tofu

Tomato and Ginger Braised Firm Tofu

Recipe by Michael Weldon

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

Ingredients

• 2 blocks Nature's Kitchen firm tofu

  2 shallots, sliced

  1 thumb-sized piece of ginger, julienned

  2 garlic cloves

  1 lemongrass stick, sliced thinly

  2 Birdseye chilies, sliced

  700 g bottle Coles Italian passata sauce

  1 cup Coles Liquid Real Stock Vegetable

  2 tbsp Coles soy sauce

  1 bunch Chinese broccoli, cut into 1cm pieces

  Squeaky Gate extra virgin olive oil

Garnish

• Spoon of spicy chilli crisp

• ½ bunch of coriander

Method

• In a large wok, fry off the shallots, ginger, garlic, lemongrass, and chili in oil for a couple of minutes. Once aromatic, add in the passata and rinse out the bottle with the stock. Bring to a simmer, then add the soy sauce and tofu. Cook for 10 minutes until the tofu is cooked through and soft.

  Add in the Chinese broccoli and cook until heated through.

  Serve topped with Spicy Chilli Crisp and coriander, with a bowl of rice on the side.

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Quick Street Beef Tacos

Quick Street Beef Tacos

Ingredients

• 1 small red onion finely diced.

  Juice 2 limes

  Pinch salt

  2 cobs sweetcorn

  1 flank steak

  1 tbsp olive oil

  1 ripe avocado, diced

  4-5 radishes, finely sliced

  Small bunch coriander, leaves chopped.

  1 pack small tortillas

  1 bottle of your Favorite hot sauce

Method

• Toss the onion with the lime juice, season with a little salt and set aside.

  Peel and grill the corn over the BBQ until charred then cut off the kernels and tip into a bowl and set aside to cool.

  Brush the steak with a little oil and season well. Cook for 3 minutes on one side, then flip and cook for another 3 minutes for medium-rare. Transfer to a plate and set aside to rest.

  Toss the cooled corn with the quick-pickled onion/lime juice, then add the avocado, radishes and coriander leaves to make a salsa.

  Slice the rested steak against the grain and serve with the salsa & some hot sauce.

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Beef Stroganoff with Yogurt

Beef Stroganoff with Yogurt

Recipe by Michael Weldon

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

Ingredients

• 1 Coles Finest scotch fillet, sliced thinly

  1 onion, sliced thinly

  250 g button mushrooms, sliced thinly

  2 tbsp Coles flour

  1 cup Jalna Greek yogurt

  500ml Coles beef stock

  1 tsp Worcestershire sauce

  2 tbsp Coles Dijon mustard

  Coles black pepper

  Sea salt

Garnish

• Parsley

• Chives

Serve with pasta

Method

• In a large saucepan over medium-high heat, brown the beef slices quickly. Add the onion, brown it, and let it soften. Add the mushrooms and cook until they soften slightly. Mix in the flour and coat the stroganoff mixture.

  Add the yogurt and beef stock to the saucepan and stir them through. Reduce the heat slightly to allow the sauce to thicken.

  Add the mustard, Worcestershire sauce, salt, and black pepper. Continue cooking the sauce until it coats the beef in a rich, thick gravy. Remove from heat and add the chopped parsley and chives.

  Serve the beef stroganoff over pasta for a healthier and tastier version of a classic, thanks to the addition of yogurt.

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Fried Garlic and Ginger Noodles

Fried Garlic and Ginger Noodles

Recipe by Michael Weldon

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

Ingredients

• Squeaky Gate olive oil

  1 pack Coles Asia thin egg noodles

  5 garlic cloves, chopped

  1 large thumb-sized piece of ginger, finely diced

  2 spring onions, some tops saved for garnish

  Coles sesame seed oil

  2 tbsp Coles soy sauce

  1 tbsp crispy chili oil

Method

• Heat a wok until it is smoking. Add the olive oil, then the chopped garlic and diced ginger. Cook until they begin to take on some colour. Add in the spring onions and noodles, tossing them through the oil and starting to fry the noodles.

  Add the soy sauce and crispy chili oil to the wok, and toss to coat the noodles.

  Serve the fried garlic and ginger noodles immediately, garnished with extra spring onion tops.

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Chilled Gazpacho With Avocado & Fried Tortillas

Chilled Gazpacho With Avocado & Fried Tortillas

Recipe by Courtney Roulston

Dietaries – Vegetarian
Serves – 2
Prep Time – 15 minutes
Cooking Time – 5 minutes

Ingredients

• 3 vine-ripened tomatoes, roughly chopped

  2 small Lebanese cucumbers, roughly chopped

  1 red capsicum, seeded, chopped

  ½ red onion, peeled, chopped

  1 small clove garlic or 1 tbsp Squeaky Gate garlic-infused extra virgin olive oil

  ¼ cup blanched almonds, toasted

  1/3 cup red wine vinegar

  1 tbsp Coles honey

  1/3 cup Squeaky Gate extra virgin olive oil, plus extra to cook tortillas

  Coles Sea salt

  Coles Black pepper

  1/3 cup basil leaves, plus extra to serve

  ½ ripe avocado to serve

  2 small flour tortillas, cut into rough strips

Method

• Place the tomatoes, cucumber, capsicum, onion, garlic, almonds, vinegar, honey, and olive oil into the jug of a high-speed blender then Season with sea salt flakes and pepper.

  Blend on a low-medium speed to start breaking everything up, then turn up the speed to high and blitz for 1 minute, or until the mixture is smooth and well combined. Taste for seasoning and adjust if required. You can strain the gazpacho for a silky smooth texture, or leave as is. Place into the fridge to chill while you prepare the tortillas.

  Heat 1cm of oil in the base of a small frying pan to 170 degrees C. Fry the tortilla strips for 1 minute, or until crispy and brown. Drain on kitchen paper.

  Pour the chilled soup into serving bowls. Cut the avocado into chunks and place into the soup. Garnish with fried tortillas, basil leaves, cracked pepper, and a drizzle of extra virgin olive oil.

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Camel By Campfire

Camel By Campfire

Recipe by Joachim Borenius

Ingredients

Yogurt Damper

• 1 cup Jalna Greek yogurt

• 1 tsp onion powder

• 1 tsp garlic powder

• 2 tsp oregano

• 1 tsp sea salt

• 2 cups self raising flour

• 2 tbp Squeaky Gate extra virgin olive oil

Lamb Shish

• 500 g Coarse & Fatty Lamb Mince

• 50 g brown onion

• 10 g garlic

• 5g baharat

• 30 ml mineral water

• 1 tsp bicarbonate of soda

• 2 tsp sea salt

• 1 tsp black pepper

Green Goddess

• ½ bunch coriander

• ½ bunch mint

• 100 g tahini

• 50 ml lime juice

• 20 g honey

• 10 g garlic

• 75 g ice cubes

• 75 g Squeaky Gate extra virgin olive oil

• Sea salt

• Black pepper

Tabbouleh

• 1 tomato

• 1/6 head red cabbage

• 1 small pomegranate

• ½ bunch Parsley

• 2 spring onions

• Squeaky Gate extra virgin olive oil

• Lemon juice

Method

• Mix the yogurt with the other ingredients in a bowl, but keep the flour aside. Add the flour little by little while working together to form a soft dough. Reserve some flour to roll out the dough. Let the dough rest for 15 minutes while preparing the shish. Portion the dough into small balls and roll them out nice and thin. Cook in a small pan over the fire.

  Mix all the ingredients for the lamb shish in a bowl until well combined. Shape the mixture into 70-gram balls and evenly place them onto shish skewers. Grill the skewers when ready and let them rest for a few minutes.

  Pick the herbs and blend them all in a blender until smooth. Emulsify the olive oil at the end. Season to taste with salt and pepper.

  Dice the tomato flesh, shred the cabbage, deseed the pomegranate, finely chop the parsley and its stems, and finely cut the spring onions. Mix all the ingredients together and dress lightly with lemon juice and olive oil.

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