Cauliflower and Leek Gratin with Roasted Rump Lamb

Cauliflower and Leek Gratin with Roasted Rump Lamb

Recipe by Michael Weldon

Dietaries – None specified
Serves – 4
Prep Time – 15 mins
Cook Time – 35-40 mins

Ingredients

• Coles Finest mini rump lamb roast

  1 cauliflower, shaved

  3 leeks, sliced thinly

  600 ml Coles thickened cream

  2 garlic cloves, grated

  75 g parmesan cheese

  1/2 tsp Coles nutmeg

  1 tsp Coles white pepper

  Pinch of Coles sea salt

  4 thyme sprigs, leaves stripped

Method

• In a bowl, mix together the cream, grated garlic, parmesan cheese, nutmeg, white pepper, salt, and stripped thyme leaves. Whisk until well combined.

  Add in the shaved cauliflower and sliced leeks to the cream mixture, and mix through to coat them evenly.

  Layer the cauliflower and leek mixture into an oven-safe dish.

  Bake in a 180°C oven until the top turns golden and the vegetables are cooked through.

  Once cooked, serve the Cauliflower and Leek Gratin while still hot.

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Cumin-Spiced Chinese Lamb Skewers

Cumin-Spiced Chinese Lamb Skewers

Recipe by Louis Tikaram

Ingredients

• 700g lamb

  1 onion, sliced

  1 teaspoon salt

  1 tablespoon chili powder

  1 tablespoon ground cumin

Method

• Cut the lamb into 1cm cubes and place them into a mixing bowl.

  Add the sliced onion and salt to the lamb. Mix well and leave to marinate for at least 1 hour.

  Preheat your grill or BBQ.

  Skewer the lamb cubes onto bamboo or metal skewers, evenly distributing the lean pieces and fatty pieces to ensure even cooking.

  Once the grill is hot, place the skewers on it and flip them frequently to sear the meat evenly.

  When the meat turns pale, sprinkle chili powder and ground cumin all over the skewers. Continue cooking until the meat is evenly browned. The inside should still be slightly pink for medium-rare doneness.

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Indian Style Fish Fry with Mango Chutney

Indian Style Fish Fry with Mango Chutney

Recipe by Louis Tikaram

Ingredients

• 2 x 250g Barramundi fillets

  2 tbsp Squeaky Gate extra virgin olive oil

  1 lemon, juiced

  1 tbsp salt

  2 tbsp Patak’s Madras paste

  1 ½ tbsp rice flour

  1 ½ tbsp chickpea flour

  1 cup canola oil, for frying

  1 lime, cut into wedges

  Garnish

  Patak’s Mango chutney

Method

• In a bowl, mix together the olive oil, lemon juice, salt, and Patak’s Madras paste. Coat the Barramundi fillets with the mixture and marinate for 15 minutes.

  In a separate bowl, combine the rice flour and chickpea flour. Coat the marinated fish fillets with the flour mixture, shaking off any excess.

  Heat the canola oil in a frying pan over medium heat. Fry the fish fillets until they are golden brown and crispy, about 3-4 minutes per side. Remove the fish from the pan and drain on paper towels to remove any excess oil.

  Serve the Indian-style fish fry with lime wedges and garnish with Patak’s Mango chutney.

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Brazilian Style Marinated Beef

Brazilian style Marinated beef

Ingredients

• 250gr beef scotch fillet

  1/4 cup extra virgin olive oil

  1/4 cup fresh orange juice

  1 garlic clove crushed.

  1 tsp ground cumin

  1/2 tsp paprika

  1/4 tsp cayenne pepper

  1 lime

Method

• Combine oil, orange juice, garlic, cumin, paprika and cayenne pepper in a large mixing bowl.

  Add beef and toss to coat then cover and marinate for 2-4 hours.

  Heat BBQ and grill on medium-high for 3 to 4 minutes on each side allow to rest.

  Cut the lime in half and char on the hot BBQ then slice the beef.

  Serve with your favourite salad and wraps.

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Yoghurt Tortilla with Cheese and Zucchini

Yoghurt Tortilla with Cheese and Zucchini

Recipe by Michael Weldon

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

Ingredients

• 1 cup plain flour

  ½ cup Greek yoghurt

  Pinch of salt

  Zucchini & Squash filling

  1 red onion, sliced thinly

  1 zucchini, sliced thinly

  2 yelloe squash, sliced thinly

  1 jalapeno, sliced thinly

  1tsp cumin powder

  1tsp coriander powder

  1tsp smoked paprika

  Lime and mint salsa

  2 limes, juice

  ½ bunch mint

  ½ bunch coriander

  1 garlic clove

  ¼ cup oil

  Pinch of sea salt

  Garnish

  ¼ bunch mint

  ¼ cup toasted sunflower seeds

Method

• Combine the flour and yoghurt and mix into a ball of dough. Cover and rest in the fridge for 30 minutes.

  In a frypan cook the onion in oil and salt until soft. Add in the zucchini, squash, jalapeno and spices, fry off until the zucchini is soft but still has a little bite. Season with salt and keep warm.

  In a jug combine the lime and mint salsa ingredients. Blend with a stick blender until smooth.

  Remove from the fridge and divide into 6 pieces. Roll into balls, then flatten into tortillas with a rolling pin.

  Cook in hot dry pan until puffed and lightly golden and flip to cook the other side. As soon as you flip the tortilla sprinkle over the mozzarella cheese and leave to melt.

  Add in the zucchini filling, spoon over the mint salsa and finish with toasted sunflower seeds and fresh mint.

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envy™ Apple and Cheddar Stuffed Chicken Breast

envy™ Apple and Cheddar Stuffed Chicken Breast

Recipe by Michael Weldon

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

Ingredients

• 1 Envy™ apple, grated

  150g smoked cheddar

  1 onion, diced and fried until soft

  4 thyme sprigs, picked

  ¼ cup bread crumbs

  Salt

  Pepper

  2 Chicken breasts, pocket cut into breast to be stuffed with apple and cheese

  1cup flour

  1tsp salt

  1tsp pepper

  6 eggs

  2 cup panko bread crumbs

  ¼ bunch parsley. chopped

  Oil for frying

Method

• In a bowl mix together the stuffing ingredients.

  Place the stuffing into the pocket cut ontp the chicken.

  In a bowl combine the breadcrumbs and parsley. Season the flour with salt and pepper. Whisk the eggs.

  Crumb the chicken breast starting with flour, then egg then bread crumbs.

  Fry the stuffed chicken breasts in hot oil until golden brown and cooked through.

  Serve with a side salad and a wedge of lemon.

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Kung Pao Prawns

Kung Pao Prawns

Recipe by Brent Draper

Serves – 2

Ingredients

• 10-12 large green prawns

  1/2 brown onion

  Bunch spring onions

  Red/green capsicum

  1 knob ginger

  4-5 garlic cloves

  Coles Dried mild long red chillies

  1/2 tsp sichuan peppercorns

  1/2 cup unsalted peanuts

  2 tbs Coles soy sauce

  1 tsp dark soy sauce

  Chinese black rice vinegar

  1 tbs sugar

  1 tsp corn starch

  1 tsp Coles sesame oil

  Bunch coriander

  Lime

  Dried shallots

  Coles black pepper

  Coles sea salt

Method

• Prep vegetables by slicing the onion thin and roughly chopping spring onions and capsicums.

  Finely dice ginger and garlic and roughly chop dried mild red chilli.

  De-shell and devein prawns, leaving the heads on.

  Season prawns with salt and pepper.

  In a wok or large frying pan on medium heat, quickly dry roast unsalted peanuts and set to the side.

  Add some oil to the pan and add prawns, cooking for 1-2 minutes and not cooking the prawns the entire way through. Set to the side.

  Add dark soy, Chinese black rice vinegar, sugar, corn starch, sesame oil into a small container and mix well. Leave to the side.

  Crush up Sichuan peppercorns by using a rolling pin and leave to the side.

  In the same wok, drizzle in some oil and fry off onion and dried chilli’s.

  Once onion softens, add in capsicum, ginger, garlic and Sichuan peppercorns and stir through.

  Pour in sauce, and add prawns back into the fry pan along with the peanuts.

  Leave to cook until sauce starts to thicken.

  Once cooked, place prawns in a bowl and add on coriander, lime and dried shallots to serve.

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Grilled Zucchinis with Mozzarella & Warm Balsamic Oil

Grilled Zucchinis with Mozzarella & Warm Balsamic Oil

Recipe by Courtney Roulston

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

Ingredients

• ¾ cup Squeaky Gate extra virgin olive oil

  1 clove of garlic, peeled and grated

  2 tbs Squeaky Gate balsamic vinegar

  1 tsp Coles honey

  4 large green zucchini

  1 long red chili

  Sea salt

  Black pepper

  1 x 250 g tub fresh buffalo mozzarella ball

  2 tbs roasted cashews, gently crushed

  ¼ cup basil leaves, picked

Method

• Place ½ cup of the oil, garlic, balsamic vinegar, and honey into a small pot and place it on low heat on the griddle pan to gently warm through.

  Heat a BBQ or grill pan over medium heat. Cut the zucchinis into irregular chunks in a rolling chop then drizzle them with the remaining oil and season with sea salt. Grill the zucchinis and chili for 6-8 minutes, or until charred and tender.

  Slice the chili into rings, then arrange the zucchinis onto a serving platter and break over the mozzarella cheese. Scatter the chili over the top, then spoon over the balsamic oil. Garnish with cashews and basil before serving.

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envy™ Apple Tuna Tartar, Dill & Chive Oil with Macadamia Cream

envy™ Apple Tuna Tartar, Dill & Chive Oil with Macadamia Cream

Serves – 4

Ingredients

• 400g sashimi grade tuna, blood line removed and wrapped tightly in clingfilm

  ½ cup extra virgin olive oil, plus extra for garnishing

  ¼ bunch dill (30g), chopped plus extra dill fronds for garnishing

  1/4 bunch chive (20g)

  2 envy™ apples, chilled

  4 radishes, washed and chilled

  2 tablespoons (30g) salted Lilliput capers, rinsed, drained and dried

  Macadamia cream

  1 cup (130g) macadamias, soaked in one cup of boiling water from the kettle for 30 mins.

  1 tablespoon apple cider vinegar

  ¼ cup grape seed oil

  ½ teaspoon salt flakes

Method

• Place the wrapped tuna in the freezer for 30 minutes to help firm it up.

  Make the macadamia cream by draining away the water and adding the softened nuts to a blender along with the vinegar, olive oil, salt flakes and half a cup of water (preferably filtered). Blitz until super smooth, adding extra salt and some pepper to taste. Scrape out into a bowl and set aside to chill in the fridge.

  Wash and dry the blender and add the chopped dill, chives, and olive oil and blitz until super smooth and bright green. Strain through muslin.

  Finely slice the cheeks of the envy™ apples and radishes on the mandolin or with a very sharp knife.

  Remove the fish from the freezer, unwrap, and cut into .5cm slice with said sharp knife.

  Place a swodge of chilled macadamia cream on each plate and build up the tuna, envy™ apple and radish.

  Dress with some drips of dill oil and dill fronds and some salt flakes and freshly ground pepper.

  Add a tablespoon of oil to a small pan and fry the capers for a minute or two until crisp, then sprinkle over the top and drizzle over some olive oil, salt flakes and freshly ground pepper.

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Quick Japanese Chicken Curry

Quick Japanese Chicken Curry

Recipe by Louis Tikaram

Ingredients

• ¼ cup Squeaky Gate extra virgin olive oil

  4 diced chicken thigh fillets

  1 small onion diced

  1 large carrot diced

  1 large potato diced

  1 tbsp butter

  1½ tbsp plain flour

  2 tbsp hot curry powder

  2 cups Coles chicken stock

  2 tbsp Coles soy sauce

  1 tbsp Coles honey

  1 cup coriander leaves

Method

• In a medium-sized saucepan, heat the olive oil and cook the chicken on high heat. Add the onion, carrot, and potato and cook until they are just cooked, for about 10 to 12 minutes.

  Remove the cooked ingredients from the pot without cleaning it. Add butter to the same pot and cook for a few minutes until it darkens to a golden colour. Add flour and stir for 2 minutes. Then, add curry powder and mix well.

  Gradually add the stock, stirring constantly. Return the cooked ingredients back to the pot.

  Bring the mixture to a simmer over medium heat and season with salt, soy sauce, and honey.

  Garnish with coriander and serve with rice.

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Chicken & Mushroom Ragu Spaghetti

Chicken & Mushroom Ragu Spaghetti

Serves - 4

Ingredients

• 1pkt San Remo Spaghetti

  200g chicken mince

  250g button mushrooms, sliced finely

  1 small white onion, diced finely

  2 garlic cloves, sliced thinly

  4 sprigs of lemon thyme, chopped finely

  1 x jar of tomato passata

  2tbs porcini mushroom powder

  1 cup vegetable stock

  ½ bunch of basil

  ½ cup olive oil

  ½ cup grated parmesan

  Salt & pepper

Method

• Cook pasta as per packet directions.

  In a large pan, heat olive oil on medium heat. Add onion, garlic, lemon thyme, chicken and cook for 3 to 5mins.

  Next, place mushrooms into pan and sauté for 2 to 3mins.

  Add porcini, tomatoes, stock and reduce heat to a simmer. Cook for 8mins or until sauce has thickened.

  Season the sauce with salt and pepper.

  Tear basil leaves and add to pan. Finally strain pasta and toss through the sauce.

  Serve with grated parmesan.

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Barramundi in Thai Style Buerre Blanc

Barramundi in Thai Style Buerre Blanc

Recipe by Michael Weldon

Serves - 2
Prep Time - 5 mins
Cook Time - 10 mins

Ingredients

• Kaffir lime

  Sliced Chilli

  2 x fillets of Barramundi

  White wine

  Chicken stock

  Fish Sauce

  Block of Butter

  Lime

  Coriander

  Salt & Pepper

Method

• Heat a grill pan over a high heat. Drizzle the pan with oil and add fish skin side down. Press fish down on pan for the first 30 seconds to maintain good coverage to pan. Cook skin side down for 70% of cooking time.

  Look for fish to change colour to see if it is cooked half through.

  Flip fish once cooked half through and cook on second side for 1-minute.

  Remove fish and rest.

  Beurre Blanc Sauce

  In a pan reduce white wine, chicken stock , white wine , vinegar to a third.

  Heat up base and add cube of butter at a time and whisk until thick.

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Spicy Tandoori Grilled Chicken

Spicy Tandoori Grilled Chicken

Recipe by Louis Tikaram

Ingredients

• 1.2 kg whole chicken

  1 jar of Patak’s spicy tandoori paste marinade

  1 tsp salt

  1 tbsp canola oil

  Coriander sprigs, to serve

  2 lime halves, to serve

Method

• Place the chicken, breast-side down, on a clean work surface. Use kitchen scissors to cut along each side of the backbone to remove it. Place the chicken breast-side up and press down on the breastbone to flatten it.

  In a large mixing bowl, add the chicken and smother it with Patak’s spicy tandoori paste marinade. Turn the chicken to coat it completely and season with salt. Place it in the fridge for 1 hour to develop the flavours.

  Heat a covered barbecue on medium heat. Brush the chicken with oil and season it. Cook it on the barbecue grill for 10 minutes on each side or until golden brown. Halve the limes and cook them on the grill at the same time until they are charred and fragrant. Set them aside for later. Once the chicken is grilled on both sides, continue to cook it in the covered barbecue using indirect heat for 45 minutes to 1 hour, or until the chicken is cooked through. Set it aside, covered, for 10 minutes to rest.

  Serve the grilled chicken with charred limes and coriander sprigs.

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Crispy Fried Eggplant with Black Vinegar Caramel

Crispy Fried Eggplant with Black Vinegar Caramel

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins
Cook Time – 25-30 mins

Ingredients

• 4 eggplants, cut into thick batons

  1 cup Coles plain flour, plus extra for dusting

  1 tsp baking powder

  1 tsp sea salt

  1 bottle of ice-cold soda water

  Squeaky Gate extra virgin olive oil

  Black Vinegar Caramel

  1 onion, finely diced

  2 garlic cloves, grated

  1 small piece of ginger, grated

  1 tsp Coles chili flakes

  ½ cup black vinegar

  ¼ cup brown sugar

  1 tbs Coles soy sauce

  Garnish

  Thinly sliced spring onion

Method

• In a bowl, mix the flour, baking powder, and a pinch of salt. Slowly pour in the ice-cold soda water while gently whisking to create a light batter texture. Place the batter in the fridge for 15 minutes to rest.

  In a saucepan, fry the diced onion until softened. Add the grated garlic, ginger, and chili flakes, and cook for another minute. Then, add the black vinegar, brown sugar, and soy sauce. Bring the mixture to a boil and then reduce to a simmer. Cook until the sauce thickens and becomes syrupy. Remove from heat and keep warm.

  Heat Squeaky Gate extra virgin olive oil in a deep fryer or large pot to 180 degrees Celsius.

  Dust the eggplant batons with flour, shaking off any excess. Dip the eggplant into the batter, ensuring it is evenly coated, and carefully place it into the hot oil. Fry the eggplant until it becomes crispy and lightly golden. Repeat this process until all the eggplant is cooked.

  Season the fried eggplant with sea salt immediately after removing it from the oil.

  Arrange the crispy fried eggplant on a platter and drizzle the black vinegar caramel sauce over it. Garnish with thinly sliced spring onions.

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Oat, Onion & Bacon Stuffed Roast Chicken

Oat, Onion & Bacon Stuffed Roast Chicken

Recipe by Michael Weldon

Serves: 4
Prep Time: 20 mins
Cook Time: 50-60 mins

Ingredients

• 1 cup Red Tractor creamy oats

  2 cups chicken stock

  200g streaky bacon, cut into thin slices

  1 brown onion, diced

  2 garlic cloves, sliced

  ½ bunch parsley, chopped

  ½ bunch sage, sliced

  1 sprig rosemary, leaves stripped and chopped

  1 lemon, zest and juice

  50g butter

  Coles Sea salt

  Coles Black pepper

  1 whole chicken, approximately 1.5kg

  1 head of fennel, cut into eighths

  1 leek, cut into 2cm rounds

Method

• In a saucepan over medium-high heat, fry the bacon until crispy. Add in the onion and fry until softened, adding a splash of olive oil if needed. Once softened, add in the garlic and cook for a minute or so. Remove from the saucepan and reserve on a plate.

  In the same saucepan, heat the stock until simmering, add in the oats and cook until thickened and hydrated. Add the bacon and onion into the mixture and remove from the heat.

  Once cooled slightly, add in the herbs, lemon, butter, a pinch of pepper, and salt to balance. Fully cool.

  Preheat an oven to 190°C. Season the cavity of the chicken, then spoon in the stuffing. Tie the legs together to hold in the stuffing. Season the skin of the chicken with sea salt and drizzle with olive oil.

  Spread the fennel and leek on the base of a roasting dish. Season with salt and drizzle with olive oil. Place the chicken on top and roast until cooked through, then rest.

  Carve and serve with the stuffing spooned out of the cavity and the roasted veggies on the side.

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Spaghetti Mussels Bianco

Spaghetti Mussels Bianco

Recipe by Courtney Roulston

Serves – 4
Prep Time – 10 minutes
Cooking Time – 15 minutes

Ingredients

• 400 g San Remo tubular spaghetti

  ¼ cup (60ml) Squeaky Gate extra virgin olive oil

  Sea salt

  black pepper

  1 small brown onion, sliced into thin wedges

  3 cloves garlic, finely chopped

  1 long red chili, finely chopped (optional)

  ½ bunch flat-leaf parsley, stalks finely sliced, leaves chopped

  ¾ cup dry white wine

  1 kg fresh black mussels, cleaned

  2 fresh truss tomatoes, deseeded, diced

  1 lemon, to serve

Method

• Bring a large pot of salted water to a boil and cook the spaghetti for 10-12 minutes, or until al dente. Drain and reserve ½ cup of the cooking liquid.

  Meanwhile, heat 2 tablespoons of the oil in a large high-sided frying pan over medium heat. Cook the onion and garlic for 1-2 minutes to soften slightly. Add the parsley stalks and white wine, then bring to a simmer.

  Turn up the heat to high and add the mussels. Cover with a lid and cook for 3-4 minutes, shaking the pan occasionally, until all the mussels have opened.

  Stir in the tomatoes and add the drained pasta to the pan. Cook for 1-2 minutes, adding a little reserved pasta water if needed. Stir in the parsley leaves and finish with lemon zest, a squeeze of lemon juice, and season with salt and cracked black pepper before serving.

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Jackfruit Tacos

Jackfruit Tacos

Recipe by Courtney Roulston

Dietaries – Vegetarian, Vegan
Serves – 4
Prep Time – 10 minutes
Cooking Time – 15 minutes

Ingredients

• 1 can Coles Nature's kitchen jackfruit, drained

  2 tbsp Squeaky Gate extra virgin olive oil

  1 white onion, half sliced, half diced

  2 cloves garlic, minced

  ½ cup vegetable stock

  1 tsp Coles ground cumin

  1 tsp Coles smoked paprika

  1 tsp Coles dried oregano

  2 tsp Coles Finest maple syrup

  1 ripe avocado, peeled

  2 limes

  1 cup coriander sprigs

  Pinch of Coles Sea salt

  Coles Black pepper

  12 small tortillas, warmed

Method

• Chop the jackfruit chunks into thin slices from the core to the outside edge to make sure the tougher core section is chopped up as much as possible.

  Heat the oil in a large non-stick frying pan and cook the onion and garlic for 2 minutes to soften. Add in the chopped jackfruit along with the cumin, paprika, and oregano. Let the spices cook off then pour in the stock, half the maple syrup, salt, and pepper. Continue to cook for 5 minutes, or until the jackfruit has softened and the stock has been absorbed.

  Meanwhile, place the avocado flesh into a blender with the juice of 1 lime, remaining maple syrup, half the coriander, a pinch of salt. Blitz until smooth and creamy.

  To serve, spoon some of the jackfruit mixture onto the base of the tacos. Drizzle with the avocado cream and scatter with diced onion, coriander sprigs, and lime wedges on the side.

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Pork and Chive Dan Dan Dumplings

Pork and Chive Dan Dan Dumplings

Ingredients

• 10 Mr Chen’s Pork and chive dumplings

  4 green onions/Shallots finely sliced.

  1 tablespoon crushed peanuts

  ¼ cup picked coriander

• Dan Dan dressing

  10gr ground Sichuan pepper

  75ml water

  150gr brown sugar

  375ml Mr Chen’s soy sauce

  300ml black vinegar

  300gr Lao Gan ma crispy chili paste

  100gr minced garlic

  50ml sesame oil

Method

• Place all Dan Dan dressing ingredients into a large mixing bowl and whisk till the brown sugar is completely dissolved, set aside ready for serving.

  Bring a large pot of water to the boil and cook the Mr Chen’s pork and chive dumplings straight from the freezer for 8 minutes on the rolling boil.

  Strain the dumplings and divide into serving bowls.

  Give the Dan Dan dressing another whisk and add very generous amount over the dumplings.

  Top with sliced green onions, coriander and crushed peanuts.

  Store the remaining Dan Dan dressing in a jar for next time or enjoy with other dishes as a dipping sauce or condiment.

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Yoghurt Marinated Chicken Salad With Yoghurt Dressing

Yoghurt Marinated Chicken Salad With Yoghurt Dressing

Recipe by Courtney Roulston

Dietaries –gluten free
Serves – 4
Prep Time – 10 minutes
Cooking Time- 15 minutes

Ingredients

• 4 large boneless chicken thighs, trimmed

  1 cup Jalna Biodynamic yoghurt

  1 large lemon

  ½ bunch dill, chopped

  2 cloves garlic, minced

  Sea salt and pepper to taste

  1 tablespoons extra virgin olive oil

  2 baby gem lettuce, washed, sliced into quarters

  1 punet baby cucumbers, sliced on an angle

  ½ red onion, sliced into thin wedges

  6 red radish, washed, sliced

  12 pitted green olives, lightly crushed (Sicilian)

  1 teaspoon Dijon mustard

  2 teaspoons honey

Method

• Place the chicken into a bowl along with ½ the yoghurt, the zest and juice of ½ lemon, ½ the dill, minced garlic, salt and pepper. Mix well to coat the chicken all over the outside.

  Heat a grill pan over a medium heat. Drizzle the chicken with oil and cook for 3 minutes each side, or until charred on the outside and cooked through. Set the chicken aside to rest while you prepare the salad.

  On a serving platter arrange the lettuce, cucumber, onion, radish and olives.

  Mix together the remaining yoghurt with mustard, remaining dill, zest and juice of ½ lemon, honey, salt and pepper.

  Slice the chicken and place onto the salad. Drizzle over the yoghurt dressing and garnish with extra dill and cracked black pepper.

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Twice Cooked Coconut Beef Short Rib, Hot and Sour Salad & Roasted Rice

Twice Cooked Coconut Beef Short Rib, Hot and Sour Salad & Roasted Rice

Recipe by Louis Tikaram

Ingredients

• 1 plate of Coles beef short ribs

  1 L Kara coconut cream

  3 L Coles light chicken broth or water

  250 ml Coles oyster sauce

  300 ml Mega Chef fish sauce

  4 sticks of lemongrass

  1 handful of lime leaves

  4 long red chilies

  1 knob of galangal

  2 large eschalots

  1 bunch of mint

  1 bunch of coriander

  1 cup fresh lime juice

  2 birds eye chilies

  1 tsp dry chili powder

  2 cups white glutinous rice

  Hot and Sour Dressing

  Juice of 1 cup fresh lime juice

  50 ml fish sauce

  Finely sliced birds eye chilies

  1 tsp dry chili powder

  Roasted Rice

  2 cups white glutinous rice

  Braise the Beef Ribs

  1 L Kara coconut cream

  3 L Coles light chicken broth or water

  250 ml Coles oyster sauce

  300 ml Mega Chef fish sauce

  2 sticks of lemongrass

  Lime leaves (reserve 4 for the salad)

  Sliced galangal

  Finish and Serve

  Cooked beef short rib

  Reduced coconut braising liquid

  Herb salad (mint, coriander, sliced eschalots, chilies, lemongrass, and lime leaves)

  Hot and sour dressing

  Roasted rice

Method

• Prepare the Hot and Sour Dressing

  In a bowl, combine the fresh lime juice, fish sauce, sliced birds eye chilies, and dry chili powder. Stir well and adjust the seasoning if needed. Set aside.

  Prepare the Roasted Rice

  Soak the glutinous rice in cold water for 5 minutes, then strain. In a medium pot with a heavy base, dry cook the rice over medium-low heat until it becomes golden and smells nutty and toasted. This will take around one hour. Let it cool, then blend until it reaches a sand-like consistency.

  Braise the Beef Ribs

  In a large saucepan, add coconut cream, chicken broth, oyster sauce, fish sauce, lemongrass, lime leaves, and sliced galangal. Bring to a boil. Add the beef short ribs, cover with a lid or foil, and braise in the oven at 140 degrees for 3 to 3.5 hours. The ribs should be tender and soft. Let them cool completely, then refrigerate. This step can be done a day in advance.

  Strain and Reduce the Braising Liquid

  Strain the coconut braising liquid and return it to a small clean pot. Reduce the liquid until it thickens, becomes flavoursome, and darkens in colour. Keep it warm for serving.

  Finish and Serve

  Heat the cold beef short rib on a woodfire grill, BBQ, or fry pan until it develops a beautiful golden, crackling crust. Reheat slowly to ensure the rib is heated through. Place the rib on a large serving platter and generously drizzle with some of the reduced braising liquid. In a large mixing bowl, combine the picked mint and coriander leaves, sliced eschalots, chilies, lemongrass, and lime leaves. Dress the herb salad with the hot and sour dressing. Serve the beef rib with the dressed salad on top, and sprinkle roasted rice as a garnish.

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