Chicken & Green Onion Stir Fried Noodles

Chicken & Green Onion Stir Fried Noodles

Recipe by Louis Tikaram

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

Ingredients

2 tbs extra virgin olive oil
1 pack (200 g) thin egg noodles or Shanghai noodles
1 cup bean sprouts
4 thick green onions, cut into 3 cm lengths
1 tbs Ayam Organic Soy Sauce

To marinate the chicken
2–3 chicken thighs, cut into cubes
2 tbs Ayam Fish Sauce
2 tbs Ayam Oyster Sauce
1 pinch Coles black pepper

Method

Marinate the chicken with fish sauce, oyster sauce, and black pepper. This can be done a few hours in advance for more flavour, or just a few minutes if you're short on time.

Cook the noodles in a pot of boiling water until just cooked, then rinse in cold water and set aside.

In a hot wok or large frypan, heat some of the olive oil and sauté the marinated chicken for 5–6 minutes until golden brown and cooked through. Remove and set aside.

In the same pan, add the remaining olive oil and the white parts of the green onions. Cook for 1 minute until softened.

Add the cooked noodles, bean sprouts, the rest of the green onions, and the sautéed chicken. Toss well and season with the soy sauce.

Continue tossing over high heat for another 2–3 minutes until everything is well combined. Serve immediately.

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Thai Style Spiced Salmon with Asian Greens

Thai Style Spiced Salmon with Asian Greens

Recipe by Louis Tikaram

Serves – 2
Prep Time – 10 mins
Cook Time – 10 mins

Ingredients

1 bunch coriander
½ bunch mint leaves
1 small knob ginger, peeled
3 cloves garlic, crushed
1 tsp Coles sea salt
1 large red chilli, deseeded and roughly chopped
2 limes
1 tbsp Ayam fish sauce
2 Huon Premium Tasmanian Salmon Steak Skin On
4 bok choy, halved lengthways

To serve
1 chilli, finely sliced
A few sprigs of coriander
1 lime, cut into wedges

Method

In a food processor, blitz the coriander leaves and stalks, mint, ginger, garlic, salt, chilli, fish sauce, and juice of 2 limes until smooth.

Pour half the sauce over the salmon steaks and marinate in a bowl for 20 minutes.

Set up a bamboo steamer on a wok of boiling water and steam the salmon for 4 minutes. Add the bok choy and steam for another 4 minutes, or until the fish is just cooked and the bok choy is tender.

Remove the salmon and bok choy from the steamer and arrange on a serving plate. Pour the remaining sauce over the salmon and serve immediately with coriander sprigs, sliced chilli, and lime wedges.

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Artichoke, Fetta & Tomato Fettucine

Artichoke, Fetta & Tomato Fettucine

Recipe by Louis Tikaram

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

Ingredients

1 pack San Remo Fettuccine
½ cup extra virgin olive oil
4 garlic cloves, crushed
1 cup chopped fresh parsley
2 cups grape tomatoes, halved
3 green onions, finely sliced
1 tsp Coles black pepper
1 small jar marinated artichoke hearts, drained
¼ cup pitted Kalamata olives, halved
¼ cup crumbled feta cheese
½ cup basil leaves
Zest of 1 lemon
Coles chilli flakes, to taste
Coles sea salt, to season

Method

Cook the San Remo Fettuccine to al dente in a large pot of salted water, about 6 minutes.

When the pasta is almost ready, heat the extra virgin olive oil in a large frying pan over medium heat. Lower the heat and add the garlic, stirring regularly until golden brown.

Add the grape tomatoes and green onions, followed by the chopped parsley. Cook over low heat until just warmed through, about 30 seconds.

Drain the cooked pasta and return it to the pot. Pour the warm olive oil mixture over the pasta and toss to coat thoroughly. Season with salt and pepper, then toss again.

Stir in the marinated artichokes, olives, crumbled feta, basil, lemon zest, and crushed chilli flakes. Toss everything together until evenly mixed.

Serve immediately in pasta bowls, topping with more fresh basil leaves and extra feta if desired.

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Anjali's Ultimate Butter Chicken

Anjali's Ultimate Butter Chicken

Recipe by Anjali Pathak

Serves – 4
Prep Time – 5 mins
Cook Time – 35 mins

Ingredients

2 tbs Jalna Organic Biodynamic Dairy Yoghurt
½ jar Patak's Butter Chicken Curry Paste
4 skinless, boneless chicken thighs, cut into large bite-sized pieces
2 tbs butter
1 tsp oil
1 large onion, finely chopped
1 tsp sweet smoked paprika powder
¼ cup tomato puree
¼ cup passata
⅔ cup cream
Fresh coriander, roughly chopped, for garnish

Method

In a bowl, mix together the Greek yoghurt and 2 tbsp of the Butter Chicken Paste. Add the chicken pieces and coat well. Cover and refrigerate overnight.

The next day, heat a BBQ or griddle pan until smoking hot. Cook the marinated chicken until charred on all sides, then remove from the heat and brush with a little butter.

Meanwhile, prepare the Butter Chicken sauce by gently heating the oil with the remaining butter in a saucepan. Add the chopped onion and fry for 5 minutes until softened. Stir in the remaining Butter Chicken Paste, sweet smoked paprika, and 100ml of water. Cook for an additional 5 minutes.

Next, stir in the tomato puree, passata, cream, and 150ml of water. Allow the sauce to simmer for 15 minutes.

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Porterhourse Steak with Cowboy Butter Sauce

Porterhourse Steak with Cowboy Butter Sauce

Recipe by Brent Draper

Serves – 2
Prep Time – 10 mins
Cook Time – 15 mins

Ingredients

2 Coles porterhouse steaks
2 tablespoons parsley, finely chopped
2 tablespoons chives, finely chopped
2 garlic cloves, minced
1 lemon, zest and juice
½ teaspoon Coles worcestershire sauce
1 teaspoon Coles dijon mustard
100g unsalted butter, softened
1 teaspoon Coles smoked paprika
Squeaky Gate extra virgin olive oil
Coles sea salt, to season
Coles black pepper, to season

Method

Season the porterhouse steaks with olive oil, salt, and pepper. Heat a cast iron pan to high heat and sear the steaks until they reach an internal temperature of 56°C for medium-rare. Set the steaks aside to rest.

To make the cowboy butter sauce, soften the butter and mix in the chopped parsley, chives, grated garlic, lemon zest, worcestershire sauce, dijon mustard, smoked paprika, sea salt, and black pepper. Stir until well combined.

Thinly slice the rested steaks and serve with the cowboy butter sauce spooned over the top.

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Darwin Style Laksa

Darwin Style Laksa

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins
Cook Time – 20 mins

Ingredients

Piece of Ginger
Pandan leaves
Galangal
2 cloves Garlic
Lemongrass
3 Shallots
Turmeric
½ cup Cashew
2 tsp Coles cumin
2 tsp Coles smoked paprika powder
400 ml Ayam coconut milk
400 ml Ayam coconut cream
Pineapple
3 tbs Belacan powder
Protein of choice (e.g., chicken, tofu puffs, prawns, fish balls)
Splash of Ayam fish sauce
Lime

Method

Add garlic, lemongrass, turmeric, galangal, shallots, cashews, and smoked paprika to a blender and blitz together until smooth. Add chillies and blitz again, then incorporate the coconut cream and coconut milk until well combined.

Pour the mixture into a hot wok with a splash of water. Stir in the paste and tie up the pandan leaves and lime leaves to add to the wok. Add the belacan sambal and pineapple, bringing everything to a boil.

Once boiling, add your protein and season with fish sauce and lime juice. Allow the broth to simmer for a few minutes, letting the flavours meld together.

To serve, place noodles into bowls and ladle the laksa broth over the top. Garnish with fresh chilli and coriander, and enjoy!

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Red Curry of Beef & Bamboo

Red Curry of Beef & Bamboo

Recipe by Louis Tikaram

Serves – 4
Prep Time – 10 mins
Cook Time – 30 mins

Ingredients

1 tbsp oil
500g diced beef
3 tbsp Ayam red curry paste
3 sticks lemongrass
2 tbsp Ayam fish sauce
2 tbsp Ayam oyster sauce
1 small can bamboo slices
1 L chicken stock (or cups of water)
1 can Ayam coconut milk
1 tbsp palm sugar
1 cup Thai basil leaves

Method

Add oil to a medium saucepan over low heat. Start with the Ayam red curry paste and roast the paste for a couple of minutes to enhance its flavor.

Bruise the lemongrass by gently tapping it with the back of a knife, then add it to the pot. Stir the mixture well, allowing the flavors to combine.

Next, add in the palm sugar. Shave the palm sugar as needed to make it easier to dissolve, then add it to the pot.

In the same pot, add the fish sauce and oyster sauce, stirring to combine.

Grab the diced beef and add it into the pot, stirring everything together until the beef is well coated with the sauce.

As you stir in the pot, you’ll notice the Ayam pastes cooking, and the beef will begin to brown.

Once the beef is browned, add in the coconut milk and the chicken stock. Let the mixture simmer gently, allowing all the flavors to meld together.

After it has simmered for about 20 minutes, add in the bamboo shoots and stir to combine.

Continue stirring the pot, then add in the Thai basil leaves, reserving a few for garnish.

Scoop the curry into bowls and top with the reserved Thai basil leaves. Enjoy!

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Creamy Sundried Tomato Chicken

Creamy Sundried Tomato Chicken

Recipe by Brent Draper

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

Ingredients

2 Coles chicken breast fillets, halved horizontally
1 small brown onion, sliced
2 cloves garlic, minced
½ teaspoon oregano
1 teaspoon paprika
½ cup sundried tomatoes
½ tablespoon tomato paste
½ cup Coles Real Chicken stock
1 small packet baby spinach
200ml thickened cream
Fresh herbs – dill and parsley, roughly chopped
1 lemon, juiced
1 teaspoon cayenne pepper
Squeaky Gate extra virgin olive oil
Coles sea salt
Coles black pepper

Method

Season the halved chicken breasts with salt and pepper. Heat a large pan over medium heat, drizzle with olive oil, and cook the chicken until golden and cooked through. Set aside.

In the same pan, add the sliced onions and garlic, cooking for about 3 minutes until softened. Stir in the oregano, paprika, cayenne pepper, and tomato paste, mixing well.

Pour in the chicken stock and add the sundried tomatoes. Let the mixture cook for 3-4 minutes until it slightly reduces.

Stir in the thickened cream and spinach, cooking until the spinach wilts. Return the cooked chicken to the pan, simmering in the sauce for about 1 minute.

To serve, plate the chicken and spoon the creamy sundried tomato sauce over the top. Garnish with freshly chopped dill, parsley, a drizzle of olive oil, and a squeeze of lemon.

Season with salt and pepper to taste.

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BBQ Tandoori Prawns

BBQ Tandoori Prawns

Recipe by Michael Weldon

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

Ingredients

24 raw peeled prawn tails
½ cup Patak’s Tandoori paste
¼ cup Jalna Farm To Pot Greek yoghurt
1 tsp Squeaky Gate extra virgin olive oil

Mango Salsa
1 mango, diced
1 small red onion, diced
1 cucumber, diced
1 red chilli, diced
½ bunch coriander, chopped
1 lime, juice
Coles sea salt
2 tbs Squeaky Gate extra virgin olive oil

Method

In a bowl, mix together the yoghurt and tandoori paste. Add the prawns and coat them well. Skewer the prawns onto soaked wooden skewers. 

In another bowl, mix together the salsa ingredients. Taste and season with salt to your liking. 

Heat a BBQ or griddle pan until smoking. Cook the prawns until charred and just cooked through on both sides - a couple of minutes each side. 

Serve the prawns topped with the salsa and a simple side salad. 

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Parmesan Mash Potato

Parmesan Mash Potato

Recipe by Louis Tikaram

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

Ingredients

1kg Dutch cream potatoes, peeled and quartered
6 tbs butter, at room temperature
1 cup Norco Full Cream Milk
1 tsp Coles sea salt
Coles black pepper
1 cup grated parmesan cheese

Method

Place the potatoes into a large pot filled three-quarters full of cold water. Bring to the boil, then reduce to a simmer and cook until fork-tender, about 10–15 minutes.

Strain the boiled potatoes and return them to the pot. Add the butter and Norco Full Cream Milk.

Using a potato masher, mash the potatoes until smooth with no lumps. Add a little more milk if the potatoes seem too dry. Season with salt and cracked black pepper to taste.

Stir in half the parmesan cheese, mixing well to combine. Add the remaining parmesan, stirring quickly to bring the potatoes together, and serve immediately with extra parmesan grated on top. 

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Perfect Roast Chicken

Perfect Roast Chicken

Recipe by Louis Tikaram

Serves – 6
Prep Time – 10 mins
Cook Time – 1 hour 30 minutes

Ingredients

1 whole chicken
Extra virgin olive oil
Coles sea salt
Coles black pepper
1 lemon, rolled and sliced
Fresh herbs of your choice (thyme, rosemary, oregano)

Preheat the oven to 220°C.

Drizzle a generous amount of extra virgin olive oil over the chicken. Season generously with Coles sea salt and Coles black pepper. Prepare the lemon by rolling it to release the juices, then slice it and place the slices inside the cavity of the chicken. Stuff the chicken with fresh herbs of your choice, such as thyme, rosemary, or oregano. Drizzle a little more olive oil over the top.

Roast the chicken for 30 minutes at 220°C, then reduce the temperature to 180°C and cook for a further hour.

Allow the chicken to rest before carving and enjoy!

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Steak Don Buri

Steak Don Buri

Recipe by Brent Draper

Serves – 2
Prep Time – 10 mins
Cook Time – 15 mins

Ingredients

500g Coles Grass-Fed Graze Australian Beef Scotch Fillet
1 cup cooked short-grain rice
2 egg yolks
1 bunch spring onions, finely sliced
Wasabi, to taste
4 tbs soy sauce
1½ tbs white sugar
2 tbs sake
3 tbs mirin
¼ brown onion, finely sliced
Small packet bonito flakes
1 bunch chives, chopped
Extra virgin olive oil
Coles sea salt
Coles black pepper

Method

Season the steak generously with salt and pepper. Heat a cast iron pan to high heat. Sear the steak until the internal temperature reaches 56°C, then remove it from the pan and allow it to rest.

In the same pan, add the sliced onions and sear for a few minutes. Add the soy sauce, sugar, sake, mirin, and bonito flakes, cooking for a couple of minutes to let the flavours combine.

While the sauce is cooking, thinly slice the rested steak. Divide the cooked rice evenly between two bowls. Pour the onion mixture over the rice, then fan the steak slices on top in a circular pattern.

Place an egg yolk in the centre of each bowl. Drizzle more sauce over the top and garnish with a pinch of wasabi and chopped spring onions.

Serve immediately.

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Macadamia Dip with Pickled Radishes

Macadamia Dip with Pickled Radishes

Recipe by Nornie Beer

Serves – 6
Prep Time – 20 mins
Cook Time – 15 mins

Ingredients

500g macadamia nuts
Water, for boiling
1 tablespoon white miso paste
Sea salt, for seasoning
Zest and juice of 1 lemon
½ bunch parsley
1 garlic clove
½ cup fresh saltbush
½ bunch chives, thinly chopped
½ tablespoon white pepper
1 daikon
1 bunch radishes
1 bunch Dutch carrots
2 cups Coles apple cider vinegar
4 tablespoons sugar
2 tablespoons Coles sea salt flakes

Method

Start with the pickling mix. In a pot, simmer water, apple cider vinegar, salt, and sugar. Prepare 2–3 sterilised jars by placing coriander seeds, pepperberry, saltbush, mustard seeds, garlic, and vegetables equally into each jar.

For the dip, place the macadamia nuts in a small pot and cover with water. Boil for 10 minutes. Strain and set aside, reserving the liquid.
In a blender, combine the boiled macadamias, reserved macadamia liquid, miso, sea salt, lemon juice, garlic, white pepper, and parsley. Blend until smooth. Your macadamia dip is now complete.

Tip: To turn this dip into a macadamia "cheese," place a sieve lined with muslin or a clean cloth over a bowl. Pour in the blended mixture, tie it up, and place in the fridge overnight to firm up.

For the pickles, pack the vegetables into the sterilised jars and pour the pickling juice over the top. Cover the jars tightly. The pickled vegetables can be stored for a few months.

To serve, spread the macadamia dip onto a serving platter and top with the pickled vegetables. Garnish with crispy saltbush for an extra crunch.

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Blistered Cherry Tomato, Olive Oil Fried Bread and Burrata Salad

Blistered Cherry Tomato, Olive Oil Fried Bread and Burrata Salad

Recipe by Michael Weldon

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

Ingredients

250ml Squeaky Gate extra virgin oil
2 punnets cherry tomatoes
1 loaf Coles Finest by Laurent sourdough Vienna, diced into chunks
1 red onion, thinly sliced
1 cucumber, peeled and diced
2 tablespoons baby capers
1 Coles burrata cheese, mashed into a creamy curd
Coles sea salt
Coles black pepper
Squeaky Gate red wine vinegar

Method

PIn a bowl, toss the cherry tomatoes with a drizzle of extra virgin olive oil and a pinch of sea salt.

Add the tomatoes to a smoking hot frying pan or griddle and cook until blistered and slightly softened. Remove from the pan and transfer to a bowl with the sliced red onion, diced cucumber, and capers.

Soak the diced sourdough bread in extra virgin olive oill in a large bowl. Drizzle some extra olive oil into the frying pan, add the soaked bread, and fry until golden brown.

Add the fried bread to the bowl with the tomatoes, cucumber, red onion, and capers. Season with sea salt, black pepper, and red wine vinegar, then combine gently.

In a separate bowl, break up the burrata cheese.

Serve the tomato mixture on a platter, topped with dollops of burrata, a drizzle of extra virgin olive oil, and a sprinkle of black pepper.

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Spring Minestrone

Spring Minestrone

Recipe by Louis Tikaram

Serves – 4
Prep Time – 20 mins
Cook Time – 25 mins

Ingredients

¼ cup extra virgin olive oil
2 large shallots or 1 small onion, thinly sliced
2 celery stalks, thinly sliced
Coles black pepper
Coles sea salt
2 tbsp minced fresh ginger
2 tbsp minced garlic
4 cups vegetable stock
1 cup asparagus, trimmed and sliced into small pieces
1 cup thinly sliced zucchini
1 cup fresh or frozen peas
3 cups spinach
1 cup San Remo Elbow Pasta
Grated parmesan, to garnish

Method

Heat the olive oil over medium heat in a heavy soup pot. Add the shallots and celery, then season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes.

Add the ginger (if using) and garlic, stirring until very fragrant, about 2 minutes. Pour in the vegetable stock and bring to a simmer.

Stir in the San Remo Elbow Pasta and cook according to the package instructions until al dente. Add the asparagus and zucchini, cooking for a couple of minutes, then add the peas 

and cook for about 3 minutes more. Stir in the spinach and adjust the seasoning with salt and pepper.

Divide the soup among bowls and garnish with freshly grated parmesan and a crack of black pepper.

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Charred Carrot Salad with Tahini Yoghurt

Charred Carrot Salad with Tahini Yoghurt

Recipe by Brent Draper

Serves – 2
Prep Time – 10 mins
Cook Time – 20 mins

Ingredients

3–4 carrots
1 can chickpeas
1 bunch mint
1 bunch coriander
1 red onion
1 jar dukkah
1 small tub Jalna Natural Greek Yoghurt
1 tablespoon tahini
Juice of 1 lemon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sumac
Pomegranate molasses, to drizzle
Extra virgin olive oil, for cooking
Coles sea salt
Coles black pepper

Method

Preheat the BBQ or oven to 150°C. Slice the carrots into 1–2 cm chunks. Heat a pan over medium heat with a drizzle of extra virgin olive oil and cook the carrots until they begin to char. Transfer the carrots to the oven or BBQ and continue cooking until tender.

While the carrots cook, combine the Jalna Natural Greek Yoghurt, tahini, lemon juice, cumin, and ground coriander in a bowl. Season with salt and pepper, then set the mixture aside.

Thinly slice the red onion and add it to a large bowl with the cooked carrots, chickpeas, mint, and coriander. Toss well to combine.

To serve, spread the yoghurt mixture onto a plate, top with the carrot salad, and finish with dukkah, sumac, and a drizzle of pomegranate molasses. Enjoy!

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Mongolian Beef

Mongolian Beef

Recipe by Louis Tikaram

Serves – 4
Prep Time – 30 mins
Cook Time – 10 mins

Ingredients

500g beef tenderloin, thinly sliced
2 tbsp cooking oil
2 cloves garlic, chopped
1 knob ginger, peeled and julienned
2 stalks green onion, cut into 3cm lengths

Marinade
1 tsp corn starch
1 tbsp water
1 tsp Shaoxing wine

Mongolian Beef Sauce
2 tsp Ayam oyster sauce
1 tbsp Ayam soy sauce
½ tsp Ayam dark soy sauce
3 dashes ground white pepper
¼ tsp Ayam sesame oil
1 tbsp sugar, or to taste
1 tsp Coles salt

Method

Marinate the beef in water, corn starch and Shaoxing wine. Set aside to marinate for 30 minutes.

Prepare the Mongolian Beef Sauce by mixing the oyster sauce, soy sauce, dark soy sauce, white pepper, sesame oil, sugar, and salt in a bowl. Set aside.

Light the wok and add 1 tablespoon of cooking oil. Add the marinated beef and lay it out in the wok. Stir-fry until it is half-cooked, then take the beef out and set aside.

Add the remaining tablespoon of oil to the wok. Stir-fry the garlic, ginger, and green onions until fragrant.

Return the beef to the wok, then add the sauce. Stir to combine and continue cooking until the beef is cooked through.

Serve immediately with steamed rice. Enjoy!

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Lobster Cocktail Salad

Lobster Cocktail Salad

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins

Ingredients

1 lobster, meat picked from shell and diced
1 pack baby lettuce leaves
2 Coles baby cos, shredded
1 avocado, diced
1 red onion
½ bunch dill, picked
½ bunch chives, cut into 1 cm pieces

Cocktail Dressing

1 cup mayo
½ cup ketchup
1 tsp hot sauce
1 orange, juice
2 tbs brandy

Method

In a bowl, mix together the cocktail dressing.

Scatter the lettuce leaves over a large sharing platter. Top with the avocado and pickled onion.

Dress the lobster in the cocktail sauce. Scatter over the salad and garnish with the herbs. Enjoy!

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Surf and Turf

Surf and Turf

Recipe by Michael Weldon

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

Ingredients

• 2 Scotch Fillet steaks

  Sea salt

  Olive oil

  Griddle pan garlic prawns

  1tbs butter

  2 garlic cloves, sliced

  10 prawn tails, peeled

  ½ bunch parsley, chopped

  ½ cup beef stock

  ½ cup cream

  ½ tsp black pepper

  1 lemon, juice

Method

• 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.

  While the steak rests add the butter to the griddle pan, once melted add the garlic in and fry off until fragrant and golden. Add in the prawns and toss through the pan until they change colour. Add in the stock and reduce slightly. Add in the cream and reduce. Remove from the heat, add the lemon, parsley, pepper and salt to your liking.

  Slice the steak and then spoon over the garlic prawn sauce.

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Lamb Schnitzel with Coriander Sauce

Lamb Schnitzel with Coriander Sauce

Recipe by Michael Weldon

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