Pork Chops with Two Mustard Sauce

Pork Chops with Two Mustard Sauce

Recipe by Brent Draper

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

Ingredients

4 lamb chops
2 tbs extra virgin olive oil
1 tsp Coles sea salt
1/2 tsp Coles black pepper
3 shallots, finely sliced
2 garlic cloves, minced
1/3 cup white wine
1 tbs wholegrain mustard
1 tbs Dijon mustard
1 tsp Worcestershire sauce
1/2 cup Norco cream
1 tbs fresh chives, finely chopped
Zest of 1 lemon

Method

Season the lamb chops generously with sea salt and black pepper. Heat extra virgin olive oil in a large pan over medium-high heat. Add the chops and sear until browned on both sides, then remove and set aside.

Add more olive oil to the pan and toss in the sliced shallots, stirring to pick up the pan's flavours. Cook until softened. Stir in the minced garlic until fragrant, then deglaze the pan with white wine, scraping the bottom to release all the flavour.

Stir in wholegrain mustard and Dijon mustard until well combined. Add Worcestershire sauce, then pour in cream, stirring to create a smooth sauce. Return the chops to the pan and spoon the mustard sauce over them. Let them simmer gently to allow the flavours to meld and the chops to cook through.

Remove from heat and stir in the chives. Plate the chops, pouring the creamy mustard sauce over them. Garnish with additional chives and a sprinkle of lemon zest.

Serve with fresh bread or a side of steamed vegetables. Enjoy!

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Sri Lankan Pan Fried Rolls

Sri Lankan Pan Fried Rolls

Recipe by Diana Chan

Serves: Makes 20
Prep Time: 40 minutes
Cook Time: 10 minutes

Ingredients

1 packet of large spring roll wrappers
Neutral cooking oil, for deep frying

For the filling
3 tbsp Squeaky Gate extra virgin olive oil
1 brown onion, finely diced
Handful of curry leaves
½ tsp Coles ground cumin
½ tsp Coles ground turmeric
1 tsp Coles chilli flakes
1 boiled potato, mashed
2 small green chillies, finely chopped
1 tomato, chopped
Fillet of Huon Premium Wood Roasted Salmon Blackened Spice
Juice of ½ a lemon

To coat
3 eggs
2 cups Coles breadcrumbs

Method

Make the filling in advance to allow it to cool. Place a frypan over medium heat and add in the oil. Next, add in the curry leaves and fry for 10 seconds before adding the onions. Fry until translucent.

Add in the spices, potato, chillies, and tomato, and mix to incorporate for a few minutes. Break the Huon Premium Wood Roasted Salmon Blackened Spice fillet up using the back of a fork and add it to the pan. Mix to combine and cook for 5 minutes. Turn the heat off and add in the lemon juice.

Set the filling aside until it cools and is ready to wrap.

Once the filling has cooled, start wrapping. Place a spring roll wrapper onto a flat, clean surface. Place 2 tablespoons of filling near the bottom of the wrapper closest to you and roll away, tucking in the sides as you go to enclose the parcel. Wet the edges with water using your fingertips to seal. Repeat until all the filling is used.

Heat enough oil in a wok or pot to deep fry the pan rolls to 170°C.

Prepare your dredging station by cracking and beating the eggs in one bowl and placing the breadcrumbs in another. Dip each pan roll into the egg, then into the breadcrumbs.

To cook, carefully place each pan roll into the hot oil and fry for 3-5 minutes on each side until golden brown. Drain on paper towel and allow to cool slightly before serving.

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Wagon Wheel Mushroom & Leek Pasta

Wagon Wheel Mushroom & Leek Pasta

Recipe by Louis Tikaram

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

Ingredients

3 tbsp extra virgin olive oil
500g button mushrooms, sliced
2 tbsp unsalted butter
2 medium leeks, thinly sliced
4 garlic cloves, crushed
2 ½ tsp Coles sea salt
1 pack San Remo Wagon Wheel Pasta
3 cups water
1 ⅓ cups chicken broth
⅔ cup dry white wine (optional)
½ cup thickened cream
½ cup grated Pecorino or Parmigiano Reggiano cheese
2 tbsp chopped fresh dill
2 tbsp chopped fresh flat-leaf parsley
Zest of 1 lemon
Coles black pepper

Method

Heat the olive oil in a large saucepan over medium-high heat. Add the mushrooms and cook until all the liquid has evaporated, about 8 minutes.

Add the butter, stirring until melted, then add the leeks, garlic, and 1 teaspoon of salt. Cook until the leeks are tender, about 4 to 5 minutes.

Stir in the San Remo Wagon Wheel Pasta, water, chicken broth, wine (if using), and the remaining 1 ½ teaspoons of salt. Increase the heat to high and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the pasta is almost cooked.

Stir in the thickened cream and continue to simmer until the sauce evenly coats the pasta and the pasta is al dente.

Remove from heat. Stir in the cheese, dill, parsley, lemon zest, and cracked pepper. Spoon into serving bowls and top with extra cheese, if desired.

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Apricot, Rosemary and Almond Stuffed Leg of Lamb

Apricot, Rosemary and Almond Stuffed Leg of Lamb

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins
Cook Time – 45 min - 1 hour

Ingredients

1 Coles Bone-in Lamb Leg Roast, butterflied
1 brown onion, caramelised (fried in a pan until golden and soft)
1 cup dried apricots, finely chopped
1 cup roasted almonds, roughly chopped
5 sprigs rosemary, leaves stripped and chopped
½ cup breadcrumbs
4 tbs butter, softened
Salt and pepper, to taste
Olive oil, for drizzling

Extra equipment: Butcher’s string

Method

In a bowl, combine the caramelised onion, dried apricots, roasted almonds, rosemary, breadcrumbs, softened butter, salt, and pepper. Mix everything thoroughly until it forms a cohesive stuffing mixture.

Lay the butterflied lamb leg flat on a clean surface or chopping board. Spread the stuffing mixture evenly across the centre of the meat, pressing gently to help it stay in place.

Carefully roll the lamb leg back into its original shape, encasing the stuffing. Use butcher's string to tie the roast at regular intervals, securing the stuffing in the centre and holding the shape firmly.

Season the surface of the lamb generously with salt and drizzle with olive oil. Place the stuffed lamb into a roasting tray, ensuring the seam side is down.

Preheat the oven to 160°C (fan-forced). Roast the lamb for 45 minutes to 1 hour, or until the internal temperature reaches 60°C for medium. If you prefer the lamb more well-done, roast it until the temperature is higher, according to your preference.

Once cooked, remove the lamb from the oven and cover it loosely with foil. Let the lamb rest for at least 10-15 minutes to allow the juices to redistribute throughout the meat.

After resting, carefully remove the butcher’s string. Carve the lamb into thick slices, ensuring each slice contains some of the delicious stuffing.

Serve warm with your favourite sides and a sauce, such as mint sauce or a light jus.

Enjoy this festive centrepiece with family and friends.

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Massaman Chicken Rice

Massaman Chicken Rice

Recipe by Louis Tikaram

Serves: 6
Prep Time: 10 minutes (plus marinating time)
Cook Time: 30-35 minutes

Ingredients

Marinade
6 pieces of chicken thigh (bone-in, skin on)
3 tbsp Thai Ayam massaman curry paste
2 tbsp Ayam fish sauce
3 tbsp Ayam oyster sauce
1 tbsp Coles garlic powder
3 tbsp Squeaky Gate extra virgin olive oil

Rice
1 large onion, chopped
1 tbsp Ayam fish sauce
1 tbsp garlic, minced
2 cinnamon quills
5 pieces star anise
1½ cups uncooked jasmine rice
2½ cups chicken stock or water

Method

In a large mixing bowl, combine all the marinade ingredients and massage them into the chicken thighs. Set aside for 10 minutes to allow the flavours to infuse.

Heat a large pan over medium-high heat and add a drizzle of olive oil. Place the chicken in the pan, skin side down, and pan-fry for 3 minutes on each side or until the skin is crispy. Once cooked, remove the chicken from the pan and set aside.

In the same pan, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent. Add the uncooked jasmine rice to the pan and mix well, scraping up any delicious, caramelised bits from the bottom.

Stir in the fish sauce, cinnamon quills, and star anise. Pour in the chicken stock or water and mix thoroughly, ensuring no rice is stuck to the bottom. Return the chicken to the pan, skin side facing up.

Once the mixture reaches a simmer, reduce the heat to medium-low, cover the pan, and cook for 20-25 minutes or until all the liquid is absorbed and the rice is tender.

After cooking, turn off the heat and let the dish rest with the lid on for 5 minutes before serving.

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Potato, Celery & Egg Salad with Yoghurt Dressing

Potato, Celery & Egg Salad with Yoghurt Dressing

Recipe by Louis Tikaram

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

Ingredients

1 kg chat potatoes, halved
1 teaspoon salt
¼ cup Jalna Greek Yoghurt
Juice of ½ a lemon
1 teaspoon wholegrain mustard
1 ½ cups dill sprigs
3 celery stalks, finely diced
½ cup torn fresh mint leaves
Coles sea salt and Coles black pepper to taste

Method

Place the potatoes in a medium saucepan and cover with cold water. Bring to the boil over high heat. Once boiling, reduce the heat to medium and cook for 15 minutes, or until the potatoes are tender. Drain and refresh under cold running water.

When ready to make the salad, cut the potatoes into quarters.

For the dressing, place the Jalna Greek Yoghurt, lemon juice, and mustard in a small bowl. Season with salt and pepper, and stir until smooth.

In a large bowl, combine the potatoes, dill, celery, and mint. Drizzle with the dressing, toss to combine, and serve. Enjoy!

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Creamy Cajun Barramundi

Creamy Cajun Barramundi

Recipe by Brent Draper

Serves – 2
Prep Time – 20 mins
Cook Time – 15 mins

Ingredients

2 Coles barramundi fillets
1 red capsicum
1 green capsicum
½ red onion
3 garlic cloves
½ cup cherry tomatoes
⅓ cup Norco thickened cream
¼ cup Coles real chicken stock
Bunch parsley
Squeaky Gate extra virgin olive oil
Coles sea salt
Coles pepper
2 tbsp cajun mixed spice
1 lemon

Method

Start by dicing the red capsicum, green capsicum, red onion, and garlic cloves.

Chop the cherry tomatoes in half.

Sprinkle a little bit of the cajun spice onto the barramundi fillets before cooking.

Bring a large pan to medium-high heat, add a drizzle of extra virgin olive oil, and place the barramundi skin side down. Place a weight on top and cook until three-quarters of the way cooked through. Turn the fish over and cook the rest of the way through, then set aside.

In the same pan, add the capsicum, red onion, garlic cloves, and cherry tomatoes.

Add in the remaining cajun spice mix, chicken stock, and thickened cream. Cook until the color starts to change, then add the zest of a lemon, juice, salt, and pepper.

Place the fish back into the pan and add chopped parsley on top.

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Roast Chicken with Oatmeal Stuffing

Roast Chicken with Oatmeal Stuffing

Recipe by Diana Chan

Serves – 2
Prep Time – 20 mins
Cook Time – 1.5 - 2 hours

Ingredients

1.5–2 kg whole chicken
Salt and pepper, to season
1 tbsp Italian dried herb mix
100 g butter, melted
A few sprigs of thyme
Olive oil, for drizzling

For the Oatmeal Stuffing:
375 g Red Tractor Organic Rolled Oats
115 g ghee or clarified butter
1 brown onion, peeled and finely diced
¼ cup dried apricots, chopped
¼ cup pistachios, chopped
½ tsp ground ginger
Coles himalayan sea salt and black pepper, to taste
½ cup water

Method

Preheat the oven to 220°C. Bring the chicken to room temperature. Clean the cavity of the chicken and remove all the innards. Pat the chicken dry with paper towels.

In a medium pot over medium heat, add the melted butter and sauté the onions until translucent. Stir in the Red Tractor Organic Rolled Oats, ground ginger, and ½ cup of water. Mix all the ingredients together and cover. Steam for 1½ hours, or until the oats have softened, stirring occasionally. Once done, turn off the heat and fold in the pistachios and dried apricots. Season to taste with salt and pepper.

Brush the chicken with melted butter and season with the Italian herbs, salt, pepper, and thyme. Carefully stuff the cavity of the chicken with the oatmeal stuffing and truss the legs together.

Place the chicken on a baking tray and drizzle with extra virgin olive oil. Roast the chicken for 70 to 90 minutes, or until the juices run clear. Check the doneness with an instant-read thermometer; it should read 74°C when inserted into the thickest part of the thigh.

Let the chicken rest for 15 minutes on a cutting board before slicing and serving. Season with additional salt, pepper, dried herbs, and thyme as desired.

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Crunchy Chicken Tenders with Curry Leaf Mayo

Crunchy Chicken Tenders with Curry Leaf Mayo

Recipe by Brent Draper

Serves – 2
Prep Time – 30 mins, (3-4 hours for marinating)
Cook Time – 15 mins

Ingredients

2 Coles chicken breasts
1 cup plain flour
¼ cup cornflour
250 ml buttermilk
2 small bunches curry leaves
1 tablespoon yellow mustard seeds
1 cup Coles whole egg mayonnaise
½ teaspoon Coles ground turmeric
1 tablespoon curry powder
Vegetable oil for frying
Coles sea salt

Method

Place the chicken tenders in the buttermilk and set aside for approximately 3-4 hours in the fridge.

On a plate, combine the plain flour, Indian curry powder, and cornflour, mixing well.

To make the curry leaf mayo, fry the mustard seeds and 1 bunch of curry leaves in a little vegetable oil in a frying pan. Once cooked, roughly chop the curry leaves and add them to the mayonnaise. Stir in the turmeric and set aside.

Bring the frying oil to 180 degrees Celsius, and add a bunch of curry leaves for approximately 10 seconds. Be careful, as this will splatter! Place the fried curry leaves in a bowl on top of a piece of paper towel to drain.

Before coating the chicken, add a few tablespoons of buttermilk to the flour mixture and stir through. This will help create crunchy bits of batter on the chicken.

Once the chicken pieces are well coated, place them in the hot oil and cook for 6-8 minutes or until golden and the meat is cooked through. Drain the oil by placing the chicken on a plate lined with paper towel.

Serve in a bowl with the curry leaf mayo in the center, topping it off with crispy curry leaves and a sprinkle of salt!

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Mexican Burrito Bowl

Mexican Burrito Bowl

Recipe by Olivia Said

Serves – 1
Prep Time – 15 mins
Cook Time – 15 mins

Ingredients

14g Nutri V Broccoli or Mixed Veg powder
1 medium onion, diced
2 tbsp olive oil
1 tsp cumin
1 tsp smoked paprika
1 tsp oregano
1 tsp garlic salt
½ tsp chilli flakes (optional)
500g lean beef mince
140g tin tomato paste
100ml water
200g crushed tomato
25g butter (optional)
Coles sea salt and
Coles black pepper, to taste

Method

Combine cumin, smoked paprika, oregano, garlic salt, and chilli flakes in a small bowl.

Heat a medium frying pan over medium-high heat. Add the olive oil, followed by the onion. Sauté for 2 minutes, or until golden.

Add the spice mix to the onion and cook for another 2 minutes.

Add the beef mince, breaking it up as it cooks. Cook for about 5 minutes, or until browned.

While the beef is cooking, mix Nutri V powder, water, tomato paste, and crushed tomatoes in a small bowl until smooth. Pour this mixture into the pan and cook for another 5 minutes.

If using butter, stir it in at the end and allow it to melt.

Taste and adjust seasoning with salt and pepper.

Enjoy!

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Crispy Skin Salmon with Fish Sauce Caramel

Crispy Skin Salmon with Fish Sauce Caramel

Recipe by Diana Chan

Serves – 1
Prep Time – 15 mins
Cook Time – 15 mins

Ingredients

Huon Premium Tasmanian Salmon Steak Skin On
Extra virgin olive oil, for pan frying

Salad
Green beans, blanched and refreshed in cold water
Cucumbers, julienned
Mixed Asian herbs (coriander, mint, Thai basil)
Lime leaves
Shallots
Coles sea salt

Salad Dressing
Garlic
Lime juice
¼ cup fish sauce or oyster sauce
2 tbsp sugar

Fish Sauce Caramel
¼ cup fish sauce or oyster sauce
3 tbsp sugar

To serve
½ bunch mint
½ bunch coriander
1 head cos lettuce

Method

Drizzle extra virgin olive oil over the Huon Premium Tasmanian Salmon Steak and season with salt. Place the steak, skin side down, in a pan over medium-high heat. Press down on the fillet for about 30 seconds to ensure the skin crisps.

Meanwhile, prepare the dressing by combining lime juice, sugar, and fish sauce in a mixing bowl. Whisk until well blended, then add minced garlic and bird's eye chilli. Mix thoroughly and set aside.

For the salad, in a separate bowl, combine mixed Asian herbs, lime leaves, cucumber, and green beans. Add finely sliced shallots and chilli, then toss with the dressing until evenly coated.

Once the salmon is cooked and the skin is crisp, remove it from the pan and set it aside.

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Miso Chicken Sushi Bowl

Miso Chicken Sushi Bowl

Recipe by Michael Weldon

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

Ingredients

Miso Marinade
3 tablespoons miso paste
2 tablespoons Coles rice wine vinegar
2 tablespoons extra virgin olive oil
2 teaspoons sugar
2 teaspoons Ayam soy sauce
1 thumb-sized piece of ginger, grated

For the Bowl
4 Coles chicken thigh fillets
Olive oil for cooking
1 cup steamed rice
1 cucumber, sliced
2 radishes, thinly sliced
2 sheets Coles Sushi Nori roasted seaweed
2 tablespoons toasted sesame seeds
1 spring onion, thinly sliced

Method

In a bowl, whisk together the miso marinade ingredients until well combined. In a separate bowl, pour half of the marinade over the chicken thighs. Marinate for at least 30 minutes.

Heat a griddle pan or barbecue. Cook the chicken thighs until charred, caramelised, and cooked through. Allow to rest and slice thinly.

In a bowl, place a mound of steamed rice. Top with cucumber, radish, and a spoonful of the remaining marinade. Add the chicken and finish with toasted sesame seeds, nori, and spring onion.

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Crumbed Lamb Cutlets w Spiced Mint Yoghurt

Crumbed Lamb Cutlets w Spiced Mint Yoghurt

Recipe by Michael Weldon

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

Ingredients

9 Coles lamb cutlets, pounded flat with a meat mallet
1/2 cup Coles plain flour
1 tsp gara masala
4 eggs
1 sprig of curry leaves, picked and chopped
Coles sea salt
Squeaky Gate extra virgin olive oil

Spiced Mint Yoghurt

1 cup Jalna Greek yoghurt
½ bunch mint leaves, finely chopped
1 green chilli, chopped
Juice of 2 limes
Coles sea salt

Method

Pound the Coles lamb cutlets with a meat mallet and set aside.

Prepare three separate bowls: In the first bowl, mix the flour and garam masala with a pinch of salt. In the second bowl, whisk the eggs until combined. In the third bowl, mix the panko crumbs, chopped curry leaves, and a pinch of salt.

Dust the cutlets in the flour mixture, then coat them in the egg, and finally crumb them in the panko mixture.

In a frying pan, add about 1 cm of oil over medium-high heat. Cook the cutlets until golden brown on both sides and still pink in the centre. Once cooked, rest them on a plate and season with sea salt.

In a bowl, combine the ingredients for the spiced mint yoghurt and whisk until smooth. Taste and adjust the seasoning to your liking.

Serve the cutlets with the spiced mint yoghurt on the side for dipping.

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Curry Leaf Prawns

Curry Leaf Prawns

Recipe by Louis Tikaram

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

Ingredients

500g Coles king prawns, shell-on & head-on
½ teaspoon salt
4 tablespoons Squeaky Gate extra virgin olive oil
2 sprigs curry leaves (use only the leaves)
5 bird's eye chilies, chopped
5 eschalots, finely chopped
1 clove garlic, finely chopped
1 teaspoon Coles turmeric powder
1 teaspoon Ayam fish sauce
1 tablespoon tamarind concentrate
½ teaspoon caster sugar

Method

Heat 3 tablespoons of oil in a wok and fry the curry leaves. Then add the prawns for 1 minute or until they turn slightly crispy and their color changes. Remove the prawns and curry leaves, season with salt, and set aside.

Heat the remaining 1 tablespoon of cooking oil in the wok. Add the bird's eye chilies, shallots, and garlic, and stir-fry for 1 minute or until fragrant.

Add the prawns and curry leaves back into the wok along with the turmeric powder, tamarind concentrate, sugar, and fish sauce. Stir-fry continuously for 3 minutes or until all the ingredients are well combined.

Dish out and serve immediately with steamed rice.

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Chicken Cutlet with Golden Tomatoes, Fennel & Coriander Sauce

Chicken Cutlet with Golden Tomatoes, Fennel & Coriander Sauce

Recipe by Michael Weldon

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

Ingredients

2 Coles chicken breasts, butterflied and pounded thinly
3 eggs
1 cup plain flour
1 teaspoon sea salt
1 teaspoon black pepper
Olive oil

Sauce
1 onion, diced
½ head of fennel, diced
2 garlic cloves, sliced
1 teaspoon Coles fennel seeds
½ teaspoon Coles chilli flakes
½ cup white wine
1 punnet Perino golden cherry tomatoes
½ bunch coriander, leaves picked
Coles sea salt, to taste
Squeaky Gate extra virgin olive oil

Method

Heat a frypan with olive oil over medium-high heat.

Prepare the chicken by butterflying it and pounding it with a meat mallet until you achieve a thin and even cutlet. Be sure to do this on a separate board that is only used for chicken.

Add the eggs to one bowl and the flour, salt, and pepper to another. Coat the chicken breast in egg, then in flour. Add to the frypan and cook until golden on both sides and fully cooked in the center.

In another frypan, add a good drizzle of olive oil, then the onion and fennel. Cook until both soften. Add in the garlic, fennel seeds, and chilli flakes, frying until fragrant. Add the tomatoes and cook until they pop and become saucy. Pour in the white wine and reduce to a syrupy texture. Taste for seasoning and adjust to your preference, pressing the tomatoes down with the back of your spoon to break them down. Remove from heat and stir in the coriander.

Serve the chicken cutlets topped with the sauce, an extra drizzle of olive oil, and garnish with coriander leaves.

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Grandpas Steak & Green Bean Stir Fry

Grandpas Steak & Green Bean Stir Fry

Recipe by Louis Tikaram

Serves – 4
Prep Time – 10 mins (plus marinating time)
Cook Time – 10 mins

Ingredients

1 x 500 g Coles Graze scotch fillet steak
500 g green beans, cut into 2 cm pieces
4 cloves garlic, crushed

Beef Marinade
1½ tbsp Ayam light soy sauce
1 tbsp Ayam oyster sauce
2 tbsp corn starch
1 tbsp extra virgin olive oil

Stir Fry Sauce
1 tsp black pepper
1 tbsp Ayam light soy sauce
1 tbsp sugar

Method

Start by cutting the steak into even bite-sized pieces. In a small bowl, mix together the marinade ingredients: Ayam light soy sauce, Ayam oyster sauce, corn starch, and extra virgin olive oil. Add the beef to the marinade and let it sit for at least 10 minutes or up to a few hours for more flavour.

While the beef is marinating, prepare the stir fry sauce by combining the remaining soy sauce, black pepper, and sugar in a separate bowl.

Heat a wok or frypan over medium-high heat and add a drizzle of extra virgin olive oil. Once hot, add the marinated steak cubes and let them sit for 30 seconds before tossing, allowing for a nice sear and colour. Cook for 2-3 minutes, or until browned on all sides, then add the crushed garlic and cook for an additional 30 seconds, or until golden brown.

Add the green beans to the wok and toss for 2 minutes, ensuring they maintain a nice crunch. Finally, add the cooked steak and stir fry sauce to the wok. Turn the heat to high for a few final tosses before serving.

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Spicy Prawn Rolls

Spicy Prawn Rolls

Recipe by Brent Draper

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

Ingredients

400g Coles raw prawns peeled
4 Coles brioche classic rolls
90g Norco unsalted butter
1 lemon
3 cloves garlic, minced
1 small bunch parsley, chopped
½ long red chilli, sliced
½ teaspoon Coles cumin
½ teaspoon Coles turmeric powder
Salt and pepper, to taste

Method

In a saucepan on high heat, add the butter, and allow it to melt. Then, add the garlic, chilli, cumin, turmeric, and some pepper, cooking for about 30–40 seconds.

Add in the prawns and cook until they are just cooked through. Squeeze in the juice of 1 lemon, add the parsley, and season with salt to taste.

Prepare the brioche classic rolls by slicing them through the middle; you can cut a V-shaped chunk out to allow for more filling.

Roughly chop some parsley and add it to the pan with the prawns. Load up the rolls with the juicy, buttery prawn mixture and consume immediately! Garnish with extra parsley, lemon zest, and season with salt and pepper.

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Spicy Pork & Oat Meatballs

Spicy Pork & Oat Meatballs

Recipe by Michael Weldon

Serves – 2
Prep Time – 10 mins
Cook Time – 1 hour

Ingredients

1 cup Red Tractor Organic Rolled Oats
1 cup Coles chicken stock
1 onion, diced and caramelised
1 garlic clove, grated
1 red chilli, diced
1 green chilli, diced
1 tsp fennel seeds
¼ bunch of parsley, chopped
1 tbsp Squeaky Gate extra virgin olive oil

To Serve
Parmesan cheese, grated
Additional fresh chillies, sliced
Extra parsley, chopped

Method

Warm the chicken stock over medium heat and add the Red Tractor Organic Rolled Oats, then remove from heat and set aside.

In a mixing bowl, combine the pork mince, caramelised onion, diced chillies, chopped parsley, toasted fennel seeds, and the soaked oats. Season with salt and pepper and mix well.

Heat a pan over medium-high heat, wet your fingers, and begin to roll out the meatballs. Add the meatballs to the hot pan and cook for a few minutes on all sides until they are golden brown and cooked through.
Once cooked, transfer the meatballs to a plate and garnish with sliced fresh chillies, chopped parsley, and a generous sprinkle of grated Parmesan cheese on top for an added touch of flavour.

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Creamy Lemon Risoni

Creamy Lemon Risoni

Recipe by Diana Chan

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

Ingredients

2 tbs Norco salted butter
2 tbs extra virgin olive oil
250g San Remo risoni pasta
2 garlic cloves, minced
2½ cups Coles vegetable stock
½ cup pouring cream
½ cup grated Coles Parmesan
2 tbs fresh parsley, chopped
2 tbs Coles toasted pine nuts
Juice and zest of 1 lemon
Coles sea salt and black pepper, to taste

Method

Melt the butter in a large pan over medium heat. Add the extra virgin olive oil and garlic. Sauté for 30 seconds, then add the risoni and vegetable stock.

Bring to the boil, then reduce to a gentle simmer, stirring often. Cover and cook for about 10 minutes, or until most of the liquid is absorbed and the pasta is cooked to your liking.

Stir in the cream, grated Parmesan, and parsley. Add the lemon juice and zest, and season with salt and pepper to taste.

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Pea & Bean Salad with Passionfruit Vinaigarette

Pea & Bean Salad with Passionfruit Vinaigarette

Recipe by Michael Weldon

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

Ingredients

150g snow peas, trimmed
150g green beans, tails removed
150g Coles canned butter beans, drained
2 bunches asparagus, trimmed
1 cup frozen peas
2 tablespoons Coles roasted blanched hazelnuts
¼ cup Coles goat cheese, crumbled

Dressing
4 passion fruits
1 shallot, diced finely
1 tablespoon Coles dijon mustard
1 tablespoon Coles white wine vinegar
¼ cup Squeaky Gate olive oil
Coles sea salt, to season

Method

Start by making the dressing: combine the passionfruit, olive oil, white wine vinegar, shallots, and dijon mustard with a whisk. Season to taste.

Blanch the asparagus in boiling water, then add it to the dressing bowl. Repeat the process with the snow peas, green beans, and frozen peas.

Add the butter beans to the dressing bowl and combine, ensuring all the beans are coated with the dressing.

Serve the salad on a plate and top with crumbled goat cheese.

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