Tomato Pasta With Miso & Togarashi

Tomato Pasta With Miso & Togarashi

Recipe by Courtney Roulston

Dietaries – meat free
Serves – 4
Prep Time – 5 minutes
Cooking Time- 20 minutes

Ingredients

• 400g San Remo pasta curls

  Sea salt to taste

  1 tablespoon extra virgin olive oil, plus extra to serve

  30g butter

  ½ brown onion, sliced

  3 cloves garlic, sliced

  2 punnets Perino tomatoes

  1 tablespoon white shiro miso paste

  1 tablespoons fish sauce

  1 x 200g tub fresh mozzarella cheese or large bocconcini

  1/3 cup fresh basil, leaves picked

  2 teaspoons togarashi

Method

• Bring a large pot of salted water up to the boil and cook the pasta for 10 minutes, or until al dente. Drain the pasta and reserve 1 cup of the cooking liquid.

  Meanwhile heat the oil and butter in a large frying pan over a medium heat. Cook the onion for 1-2 minutes then add in the garlic and cook for a further minute, or until fragrant. Add in the tomatoes, miso paste and fish sauce and cook until the tomatoes are starting to split.

  Cover the pan and leave to simmer for 4-5 minutes or until the mixture is starting to turn jammy. Remove the lid and use the back of a spoon to crush the tomatoes completely. Add the pasta into the tomato sauce along with a dash of the pasta water to loosen the mixture. Cook, stirring for 1-2 minutes to finish cooking the pasta then add in half the basil leaves.

  Place the pasta into serving bowls then break over the fresh mozzarella cheese. Sprinkle over the togarashi, basil leaves and a drizzle of extra virgin olive oil before serving.

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Wagyu Bites

Wagyu Bites

Ingredients

• 500gr sirloin Wagyu steak

  1 pinch Sea Salt

  1 pinch cracked black pepper

  Splash of Olive Oil

  1 tbsp chopped Chives

  Fresh baguette

  Horseradish Mayo

  4 tbsp grated Horseradish

  3 tbsp Japanese Mayo

  Squeeze of Lemon Juice

  1 pinch Sea Salt

  Splash of Worcestershire

  Caramelised Shallot

  5-6 Shallots Thinly Sliced

  1 tbsp Butter

  Splash Olive Oil

Method

• Allow the steak to come to temperature for about half an hour.

  Season the steak generously with olive oil, salt and pepper.

  Cook steak on the grill for another 3-4 minutes each side to get a nice crust, remove from the heat and allow to rest for 10-15 minutes on a cutting board.

  For the Horseradish Mayo, mix all ingredients together in a small mixing bowl and set aside.

  To make the caramelized shallots pour olive oil and butter into a pan over medium heat. Add shallots. Cook down until brown and fragrant.

  Slice the fresh baguette, season with olive oil, salt and pepper the toast the on the grill.

  Add horseradish mayo to the toasted baguette. Then layer caramelized shallots, sliced wagyu, and garnish with chopped chives.

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Pork Schnitzel with Potato & Egg Salad

Pork Schnitzel with Potato & Egg Salad

Recipe by Brent Draper

Serves – 2
Prep Time – 0 mins
Cook Time – 0 mins

Ingredients

• 2 pork chops

  1/4 cup flour

  1 egg for crumbing + 2 eggs for salad

  1 cup panko bread crumbs

  2 medium potatoes

  4 asparagus stalks

  2 spring onion stalks

  1/4 red onion

  1 tsp lemon zest

  2 tbs mayonnaise

  1 tsp curry powder

  1/2 tsp English mustard

  1/4 cup capers

  Reserved capers brine

  Dill

  Bunch of Parsley

  Oil for frying

Method

• Preheat oven to 200 degrees

  Cut potatoes into 1cm x 1cm pieces - oil, season them with salt and place in the oven for 20 mins.

  Place pork chops in between two pieces of baking paper and hit with something heavy like a rolling pin or mallet/weight to flatten.

  Place pork chops in a bowl and pour over a small amount of capers brine and leave to side.

  Prep asparagus stalks by trimming ends.

  Place asparagus, spring onions and red onion into a bowl, lightly oil and season

  On a grill pan on high heat place asparagus, spring onions and red onion. You’re looking for some char marks, don’t overcook.

  Dice asparagus, spring onions and red onion once cooked into 1cm pieces. Leave to the side.

  In a pot, boil water and place in 2 eggs for 6-8 minutes.

  Once potatoes are cooked, pull them out and leave to side to cool.

  Pull eggs out of water, take off the shell and dice into 1cm cubes and leave to the side.

  In three different bowls, organise breading station - cracked egg, 1 cup panko bread crumbs, 2 tbs flour. Season panko bread crumbs with salt and pepper.

  Place pork chop into the flour and coat both sides, shake off excess.

  Place pork chop into the egg mixture and coat both sides, shake off excess

  Place pork chop into bread crumb mixture and coat both sides, set to the side.

  In a pan, heat oil to 180 degrees and cook schnitzels cooking on both sides until golden brown. 2-3 minutes per side.

  In a large bowl, place in potatoes, asparagus, spring onion, red onion, 1 tsp lemon zest, 1/4 cup capers, 2 tbs mayonnaise, 1 tsp curry powder, 1 tsp English mustard, 1 tbs finely chopped dill - mix through well and leave to the side.

  Once pork chop is cooked, place onto a paper towel and allow excess oil to drip off.

  Plate up by placing schnitzel down first, then topping with potato salad, serving with a wedge of lemon on the side.

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Stir-Fried Beef Fillet Bulgogi

Stir-Fried Beef Fillet Bulgogi

Recipe by Keith Murray

Serves - 2
Prep - 30 min

Ingredients

• 350 g beef fillet (or sirloin)

  ½ sliced onion

  200g firm vegetable of your choice ( broccolini, mushroom, carrot)

  Chilli *optional

• Marinade

  4 tbsp soy

  2 tbsp sugar or to taste

  2 tbsp mirin

  ½ pear grated (or kiwi fruit)

  2cloves garlic grated

  1 tbsp sesame oil

  ½ onion grated

  Dash ground black pepper & salt to taste

• Pickled Onions

  ½ cup sugar ½ cup pure white vinegar

  ½ cup water

  Mix together and marinade for 10 mins

Method

• Marinade

  Blend all ingredients till smooth

• Beef Bulgogi

  Slice the beef thin as possible ( slice the onions and mix with the sliced beef add the marinade and leave in the fridge for 30 minutes (overnight for best results)

  Add the vegetables of your choice and mix through the beef

  Heat up a wok or heavy frying pan add a little oil and when smoking hot add the beef mix

  This can be done in batches to avoid stewing the beef

  Bulgogi means fire beef so the beef should be nice and caramelized with some flames licking of the pan to get a taste of fire in the dish

  Serve with steamed Korean sticky rice

• Pickled onions

  1 brown onion sliced fine

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Yoghurt Flatbread Manoushe

Yoghurt Flatbread Manoushe

Recipe by Michael Weldon

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

Ingredients

• 150g Jalna Greek yoghurt

  150g Self raising Flour

  1 tbsp Squeaky Gate extra virgin olive oil

  Pinch of salt

  Meat Topping

  200g Lamb mince

  1 onion

  2 garlic cloves

  4 cherry tomatoes

  ¼ bunch parsley

  1 tsp Coles smoked paprika

  1 tsp garlic powder

  1 tsp Coles cumin

  Coles Sea Salt

  Garnish

  ¼ bunch parsley, sliced thinly

  Lemon wedges on the side

Method

• In a bowl, mix together the yoghurt, flour, olive oil, and a pinch of salt. Mix and knead into a ball of dough. Allow it to rest.

  In a food processor, pulse all the topping ingredients until a sticky paste is formed.

  Roll the dough out into 4 round discs about ½ cm thick. Spread the meat mixture over the rolled-out dough.

  Heat an oven-safe frypan over medium-high heat. Add a drizzle of olive oil and cook the dough. Transfer the pan to the oven and cook for 8 minutes until the mince is cooked.

  Cut into quarters and top with parsley.

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Stanley Special Fried Rice

Stanley Special Fried Rice

Recipe by Louis Tikaram

Ingredients

• 4 prawns, peeled and cut into 1/2 cm pieces

  1 tsp Coles sesame oil

  1 tsp salt

  1 tsp sugar

  4 tbsp Squeaky Gate extra virgin olive oil

  3 cups cold cooked white rice

  2 Coles eggs

  1 green shallot, finely chopped

  1 tsp Coles light soy sauce

  1 pinch ground white pepper

Method

• In a small mixing bowl, marinate the prawns in sesame oil, salt, and sugar. Set aside.

  Heat 2 tablespoons of olive oil in a wok over medium heat. Add the prawns and cook for 1 minute, then set them aside. Wipe out the wok.

  Loosen the rice grains with your fingertips to break up any clumps.

  Heat the remaining 2 tablespoons of olive oil in the wok and swirl it around to coat the sides.

  Crack the eggs into the wok and stir with a wooden spoon to break them up while cooking. Once the eggs are fully cooked, add the rice to the wok. Stir and toss continuously until the rice starts to make a crackling sound.

  Add the green shallots and cooked prawns to the wok. Continue frying and tossing until everything is heated thoroughly.

  Season with light soy sauce, salt, and white pepper. Stir well to combine.

  Dish out the Stanley special fried rice and serve immediately.

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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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