Ambrosia Apple & Honey Salsa with Grilled Haloumi

Ambrosia Apple & Honey Salsa with Grilled Haloumi

Serves – 4

Ingredients

• Zest and juice of ½ a lemon

  1 tablespoon runny honey

  2 tablespoons extra virgin olive oil, plus extra for drizzling

  1 tablespoon finely chopped oregano, plus extra for garnish

  1 Ambrosia apple

  ½ cup radish sprouts or other leaves (optional but excellent)

  200g Haloumi block (see tips)

  1 tablespoon extra virgin olive oil

Method

• Make the salsa dressing by combining the lemon zest, juice, honey, olive oil, chopped oregano and a few cracks of freshly ground black pepper, in a small bowl, whisk and set aside.

  Cut the apple into 3mm x 3mm cubes (I find slicing this type of apple into rings, then stacking and slicing again into batons, and then dicing works best). Toss apple cubes through the dressing to coat, and pop in the fridge to chill for at least 15 minutes to let the ingredients get friendly.

  Heat a heavy-bottomed pan on medium heat. Oil the haloumi liberally, then pop a square of baking paper in the bottom of the pan, and the haloumi block on top. Cook until the cheese is quite browned, then flip and cook on the other side – around 3 minutes a side should do it. Drain on kitchen towel, and cut on the diagonal into thick slices.

  Arrange your chosen leaves with a flourish at the base of your serving plate, and perch the haloumi slices on top. Pop plenty of apple salsa across the haloumi, and finish with the reserved oregano, another crack of pepper and a drizzle of olive oil. Serve immediately.

  Tip
  You can use other grill-friendly cheeses like Saganaki, also the name of the Greek double-handled frying pan used to fry Greek-style cheese such as Graviera, Kefalograviera and Kefalotyri. You can also look out for “Saganaki”, sold in most supermarkets and delis. 

  The apple salsa will keep, and even build in flavour over time – you could make it up to a day in advance of serving if need be, as the lemon will keep the apple from browning, too. 

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Chengdu Spiced Lamb Ribs

Chengdu Spiced Lamb Ribs

Recipe by Louis Tikaram

Ingredients

• 1 kg lamb ribs

  3 tsp crushed Sichuan peppercorns

  1 tsp crushed coriander seeds

  ½ cup small dried chili

  1 tsp crushed fennel seeds

  ¼ cup Squeaky Gate extra virgin olive oil

  1 tbsp Chinkiang vinegar

  1 tbsp light soy sauce

  1 tsp brown sugar

  1 tsp sea salt flakes

  Garnish

  2 green onions, julienned

  ¼ cup picked coriander leaves

  1 lime

Method

• Cut the lamb ribs so that they fit in a large pot of seasoned water. Simmer until tender for around 40 minutes. Cool slightly, then cut into individual ribs.

  When ready to serve, pound the spices and salt with a mortar and pestle, then set aside.

  Heat the oil in a wok until smoking, then add the ribs and cook until golden (2-3 minutes). Drain off the excess oil. Add the spices and chili, and toss to combine until fragrant. Then add the vinegar, soy sauce, and sugar, and toss to coat the ribs well.

  Garnish with spring onion, picked coriander leaves, and lime wedges.

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Braised Pork Spareribs with Black Bean

Braised Pork Spareribs with Black Bean

Recipe by Louis Tikaram

Ingredients

• Black Bean Sauce

  ½ cup fermented black beans

  ½ cup Squeaky Gate extra virgin olive oil

  1 green onion, cut into 5 cm lengths

  1 knob of ginger, sliced

  ½ tsp Sichuan peppercorns

  1 long red chili, finely chopped

  2 tbsp minced garlic

  1 tsp Coles light soy sauce

  1 tsp Shaoxing cooking wine

  ½ tsp Coles sesame oil

  1 pinch of sugar

  1 pinch of salt

  Ribs

  700 g Coles pork spareribs

  1 tbsp Squeaky Gate extra virgin olive oil

  1 onion, sliced

  2 tsp julienned ginger

  3 tbsp black bean sauce

  1 tbsp Coles light soy sauce

  1 green onion, finely chopped

Method

• Rinse the fermented black beans under running water, then chop them into small pieces.

  In a wok, add the green onion, ginger, and Sichuan peppercorns. Pour in the olive oil and heat over medium heat. Once the green onion and ginger become lightly browned, remove them along with the Sichuan peppercorns and discard.

  Add the fermented black beans and all the remaining ingredients for the sauce into the oil. Stir-fry for 2-3 minutes, then turn off the heat. Scoop out the sauce and set it aside. This can be done in advance.

  Braising the Pork Ribs

  Place the ribs in a pot filled with cold water and bring it to a boil. Cook on high heat for 5 minutes.

  Use a spoon to skim off the bubbles on the surface, then drain the ribs.

  Heat the olive oil in a clean pot over medium-high heat. Fry the onion and ginger until they become soft.

  Stir in the drained ribs. Add the black bean sauce and soy sauce. Pour in enough hot water to just cover the ribs. Cover the pot with a tight lid and simmer for 30 to 40 minutes, or until the meat becomes tender.

  Turn the heat to high and cook uncovered until the broth reduces by half and thickens. Stir in the green onions, then transfer to a serving bowl.

  These ribs can be enjoyed as part of a shared meal or as a delicious snack.

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Yoghurt, Cauliflower & Potato Soup

Yoghurt, Cauliflower & Potato Soup

Recipe by Louis Tikaram

Ingredients

• 30 g butter

  1 onion, diced

  1 garlic clove, finely chopped

  1 tbsp finely chopped thyme

  1 tbsp Coles sea salt

  1 tsp Coles black pepper

  1 small cauliflower, cut into small pieces

  250 g potatoes, cut into small dice

  500ml Coles milk

  500 ml Coles chicken stock

  500 ml water

  200 g Jalna organic bio dynamic hole milk yoghurt (plus more for serving)

  1 tbsp finely chopped parsley

  1 tsp Coles cayenne pepper

Method

• Melt the butter in a large saucepan over medium-high heat. Add the onion, garlic, and thyme. Season with salt and pepper, and stir until golden brown.

  Add the cauliflower, potatoes, milk, chicken stock, and 500ml of water to the saucepan. Cover with a lid, bring to a boil, then uncover and simmer, stirring occasionally, until the cauliflower and potatoes are tender, about 25 minutes.

  Add the Greek yoghurt to the soup and blend with a hand-held blender until smooth. Season to taste.

  Serve the soup in bowls and sprinkle with chopped parsley, ground cayenne pepper, and an additional dollop of whole meal yoghurt.

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Steak with Mushrooms Sauce

Steak with Mushrooms Sauce

Recipe by TKTK

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

Ingredients

• 2 tbs butter

  2 shallots minced

  2 garlic cloves, grated

  400g mushrooms, sliced thinly

  ¼ cup white wine

  2 thyme sprigs

  1 lemon, zest

  1 cup beef stock

  1 cup cream

  Black pepper

  Salt

  2 Scotch fillet steaks

  Sea salt

  Olive oil

Method

• In a large pan fry off the shallot and garlic in butter until soft. Add in the mushrooms and cook until soft. Add in white wine and cook until the liquid cooks into a syrup. Add the thyme, lemon zest and beef stock and reduce until the sauce thickens. Add in the cream and reduce again. Taste and adjust the seasoning to your liking.

  Season the steak generously. Cook on a BBQ or in a pan that is smoking hot. Cook only turning once until the meat is cooked to your liking. Rest the meat for at least half the time you cook it for.

  Pour the resting juices from the steak into the mushroom sauce.

  Carve the steak and serve it topped with the mushroom sauce. Serve with your favourite side salad, there are some great ones on the Farm to Fork website.

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Chicken Katsu Curry

Chicken Katsu Curry

Recipe by Louis Tikaram

Ingredients

• 6 Coles chicken thigh fillets

  1 cup plain flour

  2 whisked eggs

  4 cups panko crumbs

  1 L Squeaky Gate extra virgin olive oil

  1 bunch coriander

  1 long red chili

  Katsu Curry sauce

  2 tbsp Squeaky Gate extra virgin olive oil

  1 sliced onion

  1 tbsp finely grated ginger

  2 crushed and chopped garlic cloves

  1 tbsp curry powder

  2 tbsp plain flour

  600 ml chicken broth

  ¼ cup Coles light soy sauce

  2 tsp Coles Finest honey

  2 tsp rice vinegar

Method

• Heat oil in a saucepan over medium-high heat. Add onion, ginger, and garlic and sauté until tender, around 5 minutes.

  Add curry powder, stir until fragrant, then stir in flour and cook until well combined and starts to turn dry.

  Gradually whisk in stock, making sure there are no lumps. Once the sauce is smooth, add soy sauce and honey. Simmer, whisking occasionally, for about 10 minutes. Stir in rice vinegar and keep warm.

  For the fried chicken, dip the chicken thighs in flour, then egg, then panko crumbs, shaking off excess in between. Heat oil in a large frying pan and fry the chicken, turning occasionally, until golden brown and fully cooked over low-medium heat to prevent burning.

  Serve the fried chicken with steamed rice, and top with katsu sauce, coriander leaves, and sliced chili.

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Spicy Sour Thai Chicken Soup

Spicy Sour Thai Chicken Soup

Recipe by Louis Tikaram

Ingredients

• 750 g thinly sliced chicken breast

  1 knob of galangal, peeled and thinly sliced

  10 kaffir lime leaves, torn

  5 red shallots, peeled and cut into wedges

  5 garlic cloves, crushed

  4 lemongrass stalks, coarsely chopped

  4 small red Thai chillies, or to taste

  50 ml fish sauce

  100 ml lime juice

  1 tsp Coles chilli flakes

  ¼ cup coriander leaves

Method

• In a pan, add galangal, lime leaves, shallots, garlic, and lemongrass. Simmer for 10 minutes to infuse the stock.

  Turn the heat to high, bring to a boil, then add the chicken. Stir until it returns to a boil.

  Add green chilies and fish sauce. Cook for 5 minutes until the chicken is cooked.

  Add lime juice to taste.

  Serve hot, seasoned with chili flakes and garnish with coriander leaves.

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Tomato and Chilli Prawns Stir-fry

Tomato and Chilli Prawns Stir-fry

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 8-10 mins

Ingredients

• 5 garlic cloves, diced

  2 red chillies

  2 green chillies

  4 spring onions, sliced

  1 tsp caster sugar

  2 tsp Coles soy sauce

  1 tablespoon black vinegar

  1 Punnet Coles Perino tomatoes, sliced

  ½ tsp Coles white pepper

  16 Large king prawns, tail-on, with the shell piece left on

  Squeaky Gate extra virgin olive oil

Method

• In a wok over high heat, fry the diced garlic, chillies, and spring onions until slightly golden and very aromatic.

  Add the prawns to the wok and stir them through the garlic and chilli. Add the soy sauce, black vinegar, and sugar. Toss the prawns to coat them in the sauce.

  Add the sliced tomatoes to the wok and stir them through. Finish the stir-fry with spring onions and sliced chillies.

  Serve the Tomato and Chilli Prawns Stir-fry straight away.

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Mixed Mushroom Fettuccine Pasta

Mixed Mushroom Fettuccine Pasta

Recipe by Louis Tikaram

Ingredients

• 400 g San Remo Fettuccine pasta

  250 g Swiss brown mushrooms

  250 g Portobello mushrooms

  250 g oyster mushrooms

  2 tbsp butter

  1 tbsp Squeaky Gate extra virgin olive oil

  4 garlic cloves, crushed and chopped

  1 sprig rosemary, finely chopped

  1 pinch salt & pepper

  ¼ cup white wine

  1½ cups veg stock

  ¼ cup chopped parsley

  ¼ cup Squeaky Gate extra virgin olive oil

  ¼ cup grated parmesan

Method

• Tear mushrooms into even sized pieces, Heat butter and olive oil in a large fry pan over high heat.

  Cook mushrooms, garlic and rosemary, stir occasionally until golden then season with salt and pepper.

  Deglaze with white wine, reduce then add stock and cook until reduced by half. Stir through parsley saving some for garnish and keep warm.

  Cook the fettuccine in a large pot of seasoned water until al dente. Drain then combine with the mushroom mix, serve immediately drizzled with extra-virgin olive oil and scattered with extra parsley and parmesan.

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Tamarind & Chilli Glazed BBQ Chicken

Tamarind & Chilli Glazed BBQ Chicken

Recipe by Michael Weldon

Serves - 4
Prep Time - 10-15 mins
Cook Time - 35-40 mins

Ingredients

• 1 Chicken, butterflied

  Sea salt

  Tamarind and Chilli Glaze

  1 tbsp ginger

  1 tbsp garlic, grated

  2 large chilies, roughly chopped

  2 birdseye chilies, roughly chopped

  2 tbsp tamarind puree

  1 tbsp ketchup manis

  1 tbsp fish sauce

  2 kaffir lime leaves

  ¼ cup brown sugar

  ¼ cup rice wine vinegar

Method

• In a saucepan, combine the ingredients for the tamarind and chilli glaze. Mix well and place the saucepan over medium heat. Cook until the glaze thickens and becomes saucy. Remove from heat and allow to cool.

  In a bowl, marinate the chicken with 1/3 of the glaze and let it marinate for at least 6 hours.

  Heat a BBQ over medium-high heat. Brush the grills with oil and place the chicken, skin side down, on the grill. Cook for 4-5 minutes until the glaze caramelizes and the chicken skin starts to crisp. Then, turn the chicken and brush on more of the glaze. Repeat this process, turning and basting the chicken until it is cooked through. Once cooked, give the chicken a final glaze and let it rest.

  Portion the chicken and serve it with a slaw or light salad.

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Black Pepper Pork Stir-fry

Black Pepper Pork Stir-fry

Recipe by Louis Tikaram

Ingredients

• 500g Coles pork belly

  1 knob of ginger, sliced

  2 tsp oil

  1 tbsp chili bean paste

  1 tbsp fermented black beans

  3 cloves of garlic, crushed

  1 leek, sliced into 2cm diamonds

  2 red chilies, sliced into 2cm diamonds

  1 tsp Coles light soy sauce

  1 tsp Shaoxing cooking wine

  1 pinch of sugar

Method

• Place the pork belly and ginger into a medium saucepan. Cover with water and bring to a boil. Reduce the heat and simmer for 30 minutes.

  Drain the pork and transfer it to a bowl of cold water. Once it's cool enough to touch, slice it thinly.

  Heat a wok over high heat, then add the oil. Add the sliced pork belly and stir constantly to sear the meat until it lightly browns. Transfer the pork to a plate, but leave the oil in the wok.

  Reduce the heat to low. Add the Sichuan chili bean paste, fermented black beans, and garlic to the oil. Sizzle for about 30 seconds.

  Increase the heat to high. Return the pork slices to the wok. Add the leek, fresh chili, Shaoxing rice wine, soy sauce, and sugar. Stir-fry until the leek and chili start to wilt but still have some crunch.

  Remove from heat and serve with rice.

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Mr Chen’s Pork Bao Buns

Mr Chen’s Pork Bao Buns

Recipe by Louis Tikaram

Dietaries – Vegetarian, dairy-free
Serves – 2
Prep Time – 15 mins

Ingredients

• 6 Mr Chen’s bao buns

  1 bunch coriander

  200 g kimchi

  Roasted peanuts, coarsely crushed

  Fresh chili, finely chopped

  For the pork

  500 g pork belly

  1 tbsp Squeaky Gate extra virgin olive oil

  1 knob of ginger

  2 star anise

  2 small pieces of cinnamon

  1 tsp Sichuan peppercorns

  1 tsp fennel seeds

  6 small dried chilies

  1 tsp sugar

  1 tbsp Mr. Chen’s light soy sauce

  1 tbsp Mr. Chen’s dark soy sauce

Method

• Cut the pork belly into 8 rectangular pieces, roughly the size of the bao buns.

  Heat the olive oil in a frying pan over high heat. Fry the pork belly until both sides turn golden.

  Add ginger, spices, sugar, dark soy sauce, and light soy sauce. Pour in enough boiling water to cover the meat.

  Turn the heat down to low. Simmer for about 1 hour until the meat becomes very tender.

  Remove the pork from the warm liquid just before serving.

  Steam the buns

  Place a bamboo steaming basket onto a pot or wok filled with hot water and turn the heat to high.

  Once the water is boiling, add the bao buns and steam for 5 minutes.

  Assemble the dish

  Take the buns out of the steamer and open them carefully.

  Place coriander in each bun, followed by a piece of pork belly.

  Top with kimchi, crushed peanuts, and fresh chili.

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Yoghurt Shortcrust Pastry Curry Chicken Pies

Yoghurt Shortcrust Pastry Curry Chicken Pies

Recipe by Michael Weldon

Serves – 4
Prep Time – 40 mins
Cook Time – 30-40 mins

Ingredients

• Yogurt Shortcrust Pastry

  2 cups plain flour

  Pinch of salt

  200g butter, diced

  150g Jalna Greek yoghurt

  Chicken Filling

  1kg chicken thighs, diced

  1 onion, diced

  2 large potatoes, 1cm dice

  2 tbsp Patak’s butter chicken paste

  1 cup Jalna Greek yoghurt

  2 cups chicken stock

  1 tbsp potato starch, made into a slurry with water

Method

• Preheat the oven to 180 degrees Celsius.

  In a large saucepan, brown the chicken thighs and onion in some olive oil. Add in the curry paste and fry off, then add in the potato, yogurt, and stock. Cook at a simmer until the chicken is falling apart. Add in the potato starch slurry and thicken, then cool the mixture.

  In a bowl, combine the flour and salt, mix together. Add in the butter and rub through the flour with fingertips until the flour looks like sand. Add in the yogurt and bring it together into a rough dough ball. Place it on a bench, dust with flour, and gently fold it together until a dough is formed. Wrap it in plastic wrap and chill it in the fridge for 30 minutes.

  Roll the dough out into a 3mm sheet. Cut out the dough and line individual pie dishes. Fill the dough-lined tins with the chicken mixture. Cut out top sheets of pastry and top the pies with the pastry, then crimp the edges. Cut a couple of holes in the pastry to allow steam to escape.

  Bake in a 180 degrees Celsius oven until golden and flaky.

  Allow to cool slightly and then serve.

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Chana Masala with Yoghurt

Chana Masala with Yoghurt

Recipe by Louis Tikaram

Ingredients

• 800 g Coles canned chickpeas

  2 pinches of salt

  3 onions, quartered

  3 garlic cloves

  1 knob of ginger

  3 green chillies, roughly chopped

  1½ tbsp ghee

  ½ tsp Coles ground coriander

  ½ tsp Coles ground cumin

  ½ tsp Coles chilli flakes

  1 tsp turmeric powder

  1 tsp garam masala

  400g Coles canned chopped tomatoes

  1 cup Jalna Greek yoghurt

  ½ cup coriander leaves

Method

• Drain the chickpeas and add them to a medium saucepan with 2 cups of water. Season with a pinch of salt. Bring to a boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water.

  In a blender or food processor, blitz the onions, garlic, ginger, and green chillies until they form a paste.

  Melt the ghee in another medium saucepan, then add the onion paste with a pinch of salt. Cook for 10 minutes, until softened and aromatic, and the onions are completely cooked.

  Stir in the ground coriander, ground cumin, chilli flakes, turmeric powder, and garam masala. Cook for an additional 3 minutes, until the spices become fragrant. If the spices start to burn or stick, add a splash of the chickpea water.

  Add the chopped tomatoes and cook for 5 minutes, squishing the tomatoes with a spoon as they soften.

  Add the chickpeas, along with their cooking water. Cook for 10 minutes. Stir in the Greek yoghurt and mix well. Taste and season with more salt if necessary.

  Scatter the coriander leaves over the dish before serving. Remove from heat and serve with rice.

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Crispy Potato Scallops with Smoked Oyster Tartare

Crispy Potato Scallops with Smoked Oyster Tartare

Recipe by Courtney Roulston

Dietaries – Meat free
Serves – 4
Prep Time – 10 mins
Cooking Time – 25 mins, plus cooling time

Ingredients

• 3 large potatoes (Red royal, Desiree, or Carisma)

  ½ cup white vinegar

  1 cup Coles self raising flour for dusting

  Sea salt

  Black pepper

  Squeaky Gate extra virgin olive oil

  Batter

  1 cup Coles self raising flour

  1/3 cup cornflour

  1 ¾ cups cold soda water

  Tartare

  2/3 cup Coles whole egg mayonnaise

  1 tin smoked oysters, drained, chopped

  Zest and juice of ½ lemon

  1 tbs cornichons, chopped

  2 tsp baby capers, chopped

  1 tbs dill, chopped

  1 tsp Coles Dijon mustard

Method

• Slice the potatoes into 1cm thick rounds then boil in salted water with half of the vinegar for 4-5 minutes. Drain and set aside to cool and dry completely.

  In a large mixing bowl, combine the flour, cornflour, salt, remaining vinegar, then whisk in the soda water until you have a smooth batter.

  Combine all the tartare ingredients in a mixing bowl and season with salt and pepper. Set aside.

  Heat a couple of cups of oil in a heavy-based pot to 180 degrees Celsius. Dust the potatoes in flour then dip them into the batter. Carefully lower the potatoes into the oil and fry for 5 minutes, or until golden and crispy. Drain on kitchen paper and season with sea salt. Arrange them onto a serving platter with the tartare sauce and extra lemon wedges.

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Miso Dumpling Soup

Miso Dumpling Soup

Recipe by Courtney Roulston

Serves – 2
Prep Time – 10 minutes
Cooking Time - 20 minutes

Ingredients

• 8 Mr Chen’s vegetable dumplings

  1 tbsp Squeaky Gate extra virgin olive oil

  1 tbsp ginger, julienned

  2 cloves garlic, minced

  2 tsp white shiro miso paste

  2 spring onions, white and green parts separated

  750 ml vegetable stock

  1 cup fresh shiitake mushrooms, sliced

  ½ bunch choy sum or any Asian greens

  2 bundles of thin dried egg noodles, blanched, drained

  2 tsp sesame oil

  Coles black pepper

Method

• Heat the oil in a heavy-based pot over medium heat. Add in the ginger and garlic and stir for 1 minute. Add in the miso paste, white parts of the spring onion, and 1 cup of the stock. Use a whisk to remove any lumps from the miso paste.

  Pour in the remaining stock then bring up to a simmer. Carefully add the dumplings and mushrooms to the broth then bring back up to a simmer. Cook for 3-4 minutes, or until the dumplings are cooked through.

  Add in the greens and allow them to wilt for 1 minute then remove from the heat.

  Place the noodles into the base of serving bowls. Ladle over the dumplings, greens, and broth. Spoon over the sesame oil and garnish with green spring onion tops before serving.

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Lamb Schnitzel with Coriander Sauce

Lamb Schnitzel with Coriander Sauce

Recipe by Michael Weldon

Dietaries – Vegetarian, dairy-free
Serves – 2
Prep Time – 15 mins

Ingredients

• 2 x Coles lamb leg steaks, pounded flat with a meat mallet

  1 cup flour

  2 eggs

  1 cup panko breadcrumbs

  4 sprigs of thyme, leaves picked

  1 tsp cumin powder

  Sea salt

  Squeaky Gate extra virgin olive oil

  Coriander Sauce

  1 bunch coriander

  1 garlic clove

  1 green chili

  ½ cup Squeaky Gate extra virgin olive oil

  1 lemon, juiced

  1 tsp caster sugar

Method

• Set up a crumbing station with seasoned flour, whisked eggs, and a mixture of breadcrumbs, thyme, cumin powder, and sea salt.

  Dust the lamb leg steaks in flour, coat them in whisked eggs, and then press them into the breadcrumb mixture to ensure a good coating.

  Heat 2-3 cm of oil in a saucepan or wok until it reaches the appropriate frying temperature. Add the schnitzels to the pan and fry them until golden on one side, then flip them and continue cooking until fully cooked.

  In a blender or food processor, blend together the coriander sauce ingredients coriander, garlic clove, green chili, olive oil, lemon juice, and caster sugar until smooth. Season the sauce to taste.

  Serve the lamb schnitzels with a side salad and drizzle the coriander sauce over them.

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Vodka Pasta Rigatoni

Vodka Pasta Rigatoni

Recipe by Michael Weldon

Serves – 4
Prep Time – 2 mins
Cook Time – 2 mins

Ingredients

• 1 pack San Remo rigatoni

  2 shallots diced finely

  2 garlic cloves, grated

  3tbs tomato paste

  ½ tsp chilli flakes

  ¼ cup vodka

  2 cups cream

  Sea salt

  Garnish

  Parmesan cheese

Method

• Cook the rigatoni following the recipe on the back of packet.

  In a large frypan heat a drizzle of olive oil, fry off the shallot and garlic until super soft but with no colour added. Turn up the heat and add in the tomato paste and chilli flakes, fry off.

  Add in the vodka, optional, and reduce to a syrup. Than add the cream and a ladle of pasta water. Cook until it thickens.

  When cooled drain the pasta and add to the sauce with a bit of cooking water. Mix together to coat the rigatoni in the sauce. Add some grated cheese and serve.

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Cauliflower & Pumpkin Korma

Cauliflower & Pumpkin Korma

Recipe by Courtney Roulston

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

Ingredients

• 3 tbsp Squeaky Gate extra virgin olive oil

  1 medium cauliflower, cut into 3cm wedges

  ¼ medium kent pumpkin, cut into 2cm wedges

  1 red onion, sliced into thin wedges and divided into 2 portions

  1 tbsp lime juice

  ½ jar Patak’s korma paste

  2 cups vegetable stock

  250 ml coconut cream, plus a little extra to serve

  1 cup mint leaves to garnish

  Patak’s Pappadums

Method

• Preheat the oven to 190 degrees C. Arrange the cauliflower and pumpkin in a tray then drizzle with 2 tablespoons of oil and a pinch of salt. Bake for 20 minutes, or until just tender and golden.

  Meanwhile, place half the onion into a small bowl with lime juice and salt and set aside. Heat the remaining oil in a large frying pan over medium heat. Add in the remaining onion and fry off for 1 minute. Add in the korma paste and cook, stirring for 2 minutes, or until fragrant. Pour in the stock and coconut cream then bring up to a simmer.

  Arrange the cauliflower and pumpkin into the korma sauce and leave to simmer for 6-8 minutes, or until the vegetables are cooked through.

  Drain the onions then scatter over the top of the curry along with the mint leaves. Serve with steamed basmati rice or fluffy naan bread.

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Olive Oil Confit Chicken Maryland’s

Olive Oil Confit Chicken Maryland’s

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins, 24 hrs salting
Cook Time – 3 hrs + 30 mins

Ingredients

• 6 chicken Maryland’s

  2 tbsp Coles sea salt

  1 head of garlic, broken into cloves

  4 Coles thyme sprigs

  4 Coles rosemary sprigs

  1 lemon, zest

  4-6 cups Squeaky Gate extra virgin olive oil

Method

• In a large bowl, season the chicken Maryland’s with sea salt. Pack the Maryland’s onto a tray. Cover with cling film and place into the fridge for 24 hrs.

  Remove the chicken from the oven dish and pat dry with a piece of paper towel. Rinse and place the chicken back into a deep-sided roasting pan. Pour in the olive oil so all the chicken is covered. Place over a medium heat and cook until the oil gently bubbles. Place the lid on the pot and place the pot into a 120°C oven, cook for 2.5 – 3 hours until the chicken is super tender. Remove from the oven and allow the chicken to fully cool.

  To cook, preheat an oven to 180°C. Lay the chicken into a tray, season with sea salt, and roast until golden and warmed through.

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