Chicken Schnitzel with Creamy Leek Mushroom Sauce

Chicken Schnitzel with Creamy Leek Mushroom Sauce

Recipe by Brent Draper

Serves: 2
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

2 Coles chicken breasts
1 cup plain flour
2 cups panko breadcrumbs
5–6 brown mushrooms, sliced
1 leek (white part only), sliced
½ brown onion, finely diced
½ cup white wine
½ cup thickened cream
½ cup chicken stock
2 eggs, whisked
2 tbs chives, chopped
Vegetable oil, for frying
1 lemon, cut into wedges
Coles salt and pepper

Method

Slice each chicken breast horizontally, stopping halfway through. Open the chicken breast like a book and flatten it gently with a rolling pin. Prepare a breading station with separate bowls for flour, whisked eggs, and panko breadcrumbs. Coat the chicken in flour, then eggs, and finally breadcrumbs. Set aside on a plate. Heat 2 cm of vegetable oil in a frying pan to 170°C. Fry the chicken schnitzels until golden brown and cooked through. Drain on paper towels.

Meanwhile, heat a medium pan over medium heat. Add a drizzle of extra virgin olive oil, followed by the mushrooms, onion, and leek. Sauté for 5–7 minutes until softened. Deglaze the pan with white wine and reduce by a quarter. Stir in chicken stock and reduce by another quarter. Add thickened cream, season with salt and pepper, and let the sauce thicken.

Place the schnitzels on plates and spoon the creamy leek and mushroom sauce generously over the top. Garnish with chopped chives and serve with lemon wedges on the side.

Enjoy your crispy schnitzels with the rich and creamy sauce!

More like this

Kitchen Garden Salad with Horseradish Dressing

Kitchen Garden Salad with Horseradish Dressing

Recipe by Michael Weldon and Macario Onwibiko

Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

4 nectarines, sliced
4 plums sliced
2 spring onions, sliced and refreshed in ice water
4 baby carrots, sliced thinly
2 beetroots, shaved
6 cherry tomatoes
Assorted herbs and flowers

Dressing 
1cup Yoghurt
2tbs olive oil
1 lemon, juice
1/4cup water
1tbs horseradish, grated
1 garlic clove, grated
Coles sea salt

Method

In a large mixing bowl, gently toss together the salad ingredients to ensure they are evenly distributed.

In a separate bowl, whisk together the yoghurt, olive oil, lemon juice, water, horseradish, and garlic until well combined. Season with sea salt to taste, adjusting as needed.

Drizzle the dressing over the salad ingredients, tossing gently to coat evenly.

Transfer the salad to a serving bowl and garnish with extra fresh herbs and edible flowers for a vibrant, garden-fresh finish.

More like this

Green Chicken Curry Kebabs with Roti

Green Chicken Curry Kebabs with Roti

Recipe by Michael Weldon

Serves: 2
Prep Time: 10 minutes (plus marinating time)
Cook Time: 25 minutes

Ingredients

Chicken Marinade
1 jar Ayam green curry paste
600g chicken thighs
½ cup Ayam coconut cream
1 tsp Ayam fish sauce

Coriander Sauce
1 bunch coriander
2 garlic cloves
Juice of 2 limes
3 Birdseye chillies
1 tsp brown sugar
Ayam Fish sauce, to taste
Squeaky Gate extra virgin olive oil
¼ cup cold water
2 tbsp Ayam coconut cream

Salad
1 baby gem lettuce, sliced thinly
1 shallot, sliced thinly
½ bunch coriander, leaves picked
Extra virgin olive oil
Coles Sea salt
Thinly sliced red chilli

To Serve
4 frozen roti wraps, cooked in a frypan until golden and crispy, and kept warm

Method

In a bowl, combine 2 tablespoons of the green curry paste with the chicken thighs. Marinate for up to 12 hours for maximum flavour infusion.

In a frypan, heat a drizzle of oil over medium heat and cook the marinated chicken until caramelised. Add in the coconut cream, fish sauce, and a splash of water. Cook gently until the chicken is tender.

In a blender, combine the sauce ingredients and blend using a stick blender until smooth and well combined.

In a bowl, dress the salad ingredients with olive oil and a pinch of salt, tossing gently to mix.

To assemble the wraps, layer the salad in each roti wrap, top with the tender chicken, and drizzle with a couple of spoonfuls of the extra coconut cream. Finish by drizzling the coriander sauce on top.

More like this

Egg Lettuce Salad with Sourdough

Egg Lettuce Salad on Sourdough

Recipe by Michael Weldon

Serves: 2
Prep Time: 10 minutes
Cook Time: 7 1/2 minutes

Ingredients

3 large eggs
2–3 leaves of Coles green oak lettuce, roughly chopped
2 anchovy fillets, minced
1 1/2 tbs whole grain mustard
1/2 tbs fresh lemon juice
1/4 cup chopped fresh dill
1 small red onion, thinly sliced and soaked in 1 tbs red wine vinegar for 10 minutes
1/4 cup Squeaky Gate extra virgin olive oil
Salt and freshly ground black pepper, to taste
2 slices sourdough bread, toasted

Method

Place the eggs in a small saucepan and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 7 1/2 minutes. Drain and transfer the eggs to an ice bath to cool completely.

Peel the eggs and roughly chop them.

In a medium bowl, whisk together the anchovy, mustard, lemon juice, olive oil, dill, and a pinch of salt and pepper.

Add the chopped eggs and lettuce to the dressing and toss gently to combine.

Toast the sourdough bread.

Divide the egg salad evenly between the two slices of toasted sourdough bread. Top with the pickled red onion slices.

More like this

Yoghurt Marinated Chicken with Honey & Parsley

Yoghurt Marinated Chicken with Honey & Parsley

Recipe by Louis Tikaram

Serves: 6
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

1 cup Jalna Greek Yoghurt
1 tsp Coles black pepper
1 tsp ground turmeric
1 tbs Coles sea salt
2 kg skin-on chicken thighs
Vegetable oil
1 lemon
2 tbs honey
2 tbs extra virgin olive oil
1 cup picked parsley

Method

Mix the Jalna Greek Yoghurt, pepper, turmeric, and salt in a large bowl. Add the chicken thighs and massage the mixture in thoroughly. Allow the chicken to marinate overnight for the yoghurt to tenderize the meat.

On a hot grill or grill pan, add a little vegetable oil, then place the chicken, skin side down, over direct heat. Grill, turning every minute until lightly browned.

Just before the chicken is done, brush it with honey, then transfer to a serving platter.

Place the parsley in a small bowl, season with salt, lemon juice, and extra virgin olive oil, and toss to coat.

Scatter the dressed herbs over the chicken and serve.

More like this

Sticky Lamb Chops with Fennel & Cabbage Slaw

Sticky Lamb Chops with Fennel & Cabbage Slaw

Recipe by Anjali Pathak

Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

12 lamb chops
3 tablespoons Patak’s Madras Curry Paste
2 tablespoons Greek yoghurt
2 tablespoons fresh coriander, roughly chopped
2 tablespoons butter
2 tablespoons Patak’s Brinjal Pickle

Fennel & Cabbage Slaw
½ bulb fennel, finely sliced
¼ red cabbage, finely shredded
1 red apple, peeled and grated
2 tablespoons Greek yoghurt
Good pinch of salt
Zest and juice of ½ lemon

Method

In a bowl, mix together the Patak’s Madras Curry Paste, Greek yoghurt, and half the coriander. Rub this mixture all over the lamb chops. Marinate for a few hours or even overnight if you have time.

Make the fennel and cabbage slaw by mixing all the ingredients together. Taste and adjust the seasoning with salt and lemon.

Heat a BBQ or griddle pan until smoking. Cook the lamb chops until charred on all sides.
Gently heat the butter with the Patak’s Brinjal Pickle. When the chops are almost ready, brush them generously with the spiced butter and grill for 30 seconds on each side. Lay on a serving plate and baste again. Serve sprinkled with the remaining coriander, with the slaw on the side.

More like this

Cucumber & Goats Cheese Salad

Cucumber & Goats Cheese Salad

Recipe by Louis Tikaram

Serves: 4
Prep Time: 10 mins

Ingredients

1 cucumber
2 tbsp Squeaky Gate white balsamic vinegar
1 tbsp Coles wholegrain mustard
1 tbsp pomegranate molasses
2 tbsp olive brine
3 tbsp Squeaky Gate extra virgin olive oil
Sea salt, to taste
Black pepper, to taste
1 cup Coles kalamata olives, pitted and sliced
Fresh parsley, chopped
200g Coles goats cheese, crumbled
Roasted pepitas, for garnish

Method

To make the dressing; in a bowl, combine the balsamic vinegar, whole seed mustard, pomegranate molasses, olive brine, and extra virgin olive oil. Mix well, then add a splash more balsamic vinegar to taste. Season with sea salt and black pepper.

Grab the cucumber again and slice it into rounds. In a large mixing bowl, add the sliced cucumber, olives, and a pinch of salt. Toss in some freshly chopped parsley for added flavour.

To serve, place the cucumber and olive mixture on a serving plate. Drizzle the dressing over the top, ensuring everything is coated nicely.

Crumble the goat cheese over the salad, then add a bit more dressing if desired. Finish by sprinkling with roasted pepitas and additional parsley for garnish. Season with more sea salt and black pepper to taste. Enjoy!

More like this

Eggplant Rogan Josh

Eggplant Rogan Josh

Recipe by Diana Chan

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

Ingredients

2 tablespoons extra virgin olive oil
1 teaspoon cumin seeds
2 bay leaves
6 cardamom pods
1 cinnamon quill
½ brown onion, sliced
1 teaspoon ginger, grated
1 teaspoon garlic, grated
1 teaspoon garam masala
1 jar Patak's Rogan Josh Curry Paste
1 red capsicum, de-seeded and sliced into 1 cm thick strips
2 tomatoes, chopped
1 eggplant, chopped and salted
Salt, to taste

To garnish
1 green chili, finely sliced
A handful of chopped coriander
1 tablespoon Jalna Organic Biodynamic Dairy Yoghurt

Method

Heat the extra virgin olive oil in a large pot over medium heat. Add the cumin seeds, bay leaves, cardamom pods, and cinnamon quill, cooking until fragrant.

Add the sliced brown onion, grated ginger, and grated garlic to the pot. Sauté until the onion becomes translucent. Stir in the garam masala and Patak's Rogan Josh Curry Paste, mixing well to combine.

Add the red capsicum and chopped tomatoes, cooking for a few minutes until they start to soften. Incorporate the salted eggplant, stirring to coat everything in the spices. Season with salt to taste.

Allow the mixture to simmer until the eggplant is tender and the flavours meld together.

Serve the Rogan Josh hot, garnished with finely sliced green chili, chopped coriander, and a dollop of Jalna Organic Biodynamic Dairy Yoghurt. Enjoy

More like this

Chorizo Beer Mussels

Chorizo Beer Mussels

Recipe by Michael Weldon

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

Ingredients

1 chorizo, diced
1 onion, diced
2 garlic cloves
1 chilli, diced
1 tsp smoked paprika
1 bottle of beer
1 kg mussels
2 tbs butter
½ bunch parsley
1 lemon
Coles sea salt
Extra virgin olive oil
Grilled sourdough.

Method

In a large saucepan with a lid, fry off the chorizo until the oil cooks out. Add the onion, garlic, and chilli, and fry until fragrant and slightly softened.

Add the mussels to the saucepan and stir quickly, then pour in the beer. Place the lid on the pot and gently shake it to agitate the mussels and help them open.

Once the mussels have opened, remove them from the saucepan and place them into the serving dish.

Reduce the cooking liquid and stir in the butter to enrich the sauce. Remove from heat, then add the parsley and a squeeze of lemon juice.

Serve with the grilled bread and enjoy.

More like this

Indonesian Beef Skewers with Spicy Acar

Indonesian Beef Skewers with Spicy Acar

Recipe by Gracia Segar

Serves: 4
Prep Time: 15 mins (plus marinating time)
Cook Time: 30 mins

Ingredients

500g beef oyster blade
Bamboo skewers, soaked in water for at least 1 hour
Fried shallots, for garnish

Beef Marinade
2 tbs coriander seeds, toasted and crushed
1 lemongrass stalk, finely sliced
2 garlic cloves
3 French shallots
1 cup ABC sweet soy sauce (kecap manis)
3 makrut lime leaves, finely sliced
½ lime, juiced
Salt and white pepper, to taste

Glaze
¼ cup salted butter, melted
3 tbs ABC sweet soy sauce (kecap manis)
1 lime, juiced

Spice Acar
2 shallots, finely sliced
1 Lebanese cucumber, cut into chunks (centre removed)
1 carrot, julienned
2 bird’s eye chillies, finely sliced
1 cup white vinegar
½ cup caster sugar
¼ cup warm water
Salt, to season

Method

Cut the beef oyster blade into 0.5cm strips.

To make the marinade, place coriander seeds, lemongrass, garlic, and French shallots in a food processor and blend to a smooth paste. Combine the spice paste with sweet soy sauce, lime juice, and finely sliced makrut lime leaves. Season with salt and white pepper. Add the beef strips and mix well. Refrigerate and marinate for 20 minutes or overnight. Once marinated, skewer the beef and leave it at room temperature before cooking.

To make the glaze, mix melted butter, kecap manis, and lime juice in a bowl. Set aside.

For the spicy acar, combine white vinegar, caster sugar, warm water, and chillies. Mix until the sugar dissolves. Add carrot, cucumber, and French shallots. Stir well and set aside to cool.

Heat a griddle pan over high heat. Grill the beef skewers, turning to sear all sides, while brushing with the glaze. Cook until the glaze is caramelised and the beef is cooked to your liking.

To serve, place the skewers on a platter and let rest for a few minutes. Garnish with fried shallots and serve with spicy acar on the side.

More like this

Tumeric & Dill Fish

Tumeric & Dill Fish

Recipe by Brent Draper

Serves: 2
Prep Time: 10 mins
Cook Time: 10 mins

Ingredients

2 fillets Coles Barramundi
1 tsp ground turmeric
1 knob ginger, grated
2 cloves garlic, grated
1 tbs good-quality fish sauce
¼ cup coconut milk
1 tsp white sugar
100 g vermicelli rice noodles
2 large red chillies
1 bunch coriander
1 bunch dill
2 spring onion stalks
¼ cup roasted peanuts
½ cup fried shallots
1 lime
Splash of vegetable oil

Method

In a bowl, mix the turmeric, ginger, garlic, sugar, and fish sauce, then add the barramundi and let it marinate.

Meanwhile, soak the noodles in boiling water for 10 minutes, then strain.

To make the herb salad, in a small bowl, mix the herbs, peanuts, fried shallots, spring onions, and lime juice. Set aside.

Heat a large frying pan over medium-high heat, add a splash of vegetable oil, and cook the barramundi for 3 minutes. Flip the fish, pour in the coconut milk, and cook for a further 3 minutes.

To serve, place the vermicelli noodles on a plate, add the fish on top, drizzle the coconut sauce over the fish, and finish with the herb salad. Garnish with extra crispy shallots and roasted peanuts.

More like this

BBQ Greens with Burnt Lemon Dressing

BBQ Greens with Burnt Lemon Dressing

Recipe by Michael Weldon

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

Ingredients

150g green beans, tails trimmed
1 bunch baby broccoli
1 bunch asparagus, trimmed
1 bunch spring onions, cleaned and trimmed
2 tbs olive oil
Coles sea salt, to taste

Dressing
2 lemons, halved and grilled cut-side down until charred and juicy
¼ cup olive oil
1 tbs Dijon mustard
½ bunch chives, finely sliced
1 tsp freshly ground Coles black pepper

Garnish
2 tbs chopped smoked almonds
100g goat’s cheese, crumbled
½ bunch chives, cut into 1cm pieces

Method

Toss the green beans, baby broccoli, asparagus, and spring onions in olive oil and season with sea salt. Place them on a smoking hot BBQ or griddle and char, ensuring they remain crisp-tender and vibrant.

To prepare the dressing, whisk together the charred lemon juice, olive oil, Dijon mustard, chives, and black pepper in a bowl until combined.

Combine the grilled vegetables and dressing in a large bowl, tossing until evenly coated.

Transfer the dressed vegetables to a serving dish and garnish with smoked almonds, crumbled goat’s cheese, and chive pieces.

Serve immediately and enjoy this fresh and flavour-packed side dish!

More like this

Polenta Grits with Prawns

Polenta Grits with Prawns

Recipe by Louis Tikaram

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

Ingredients

2 cups chicken broth
1 cup Norco Full Cream Milk
½ teaspoon Coles sea salt
1 cup polenta
¾ cup shredded cheddar cheese
¼ cup grated parmesan cheese
½ teaspoon Tabasco hot sauce
¼ teaspoon cracked pepper
¼ cup Norco unsalted butter + 1 tablespoon for cooking
6 king prawns, peeled and deveined (tail on)
1 teaspoon Old Bay seasoning

Method

Bring the chicken broth, Norco full cream milk, salt, and 1⅓ cups water to a boil in a medium saucepan over medium-high heat. Gradually whisk in the polenta.
Reduce heat to low and simmer, stirring occasionally, for 10 minutes or until thickened.

Meanwhile, heat a non-stick pan with 1 tablespoon of Norco unsalted butter. Cook the prawns until just done, about 3 minutes, then remove from heat and season with a little Old Bay seasoning. Set aside.

Once the polenta is thick, stir in the cheddar cheese, parmesan cheese, hot sauce, pepper, and the remaining ¼ cup of butter until melted and smooth.

Spoon the polenta into a serving bowl, top with the prawns, and sprinkle with a little extra Old Bay seasoning.

More like this

Lamb Cutlets & Basil Pesto

Lamb Cutlets & Basil Pesto

Recipe by Brent Draper

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

Ingredients

6 lamb cutlets
1 tbs thyme leaves
1 tbs extra virgin olive oil
Coles salt and pepper, to taste
200g Perino tomatoes, sliced

For the basil pesto:
1 cup fresh basil leaves
1 garlic clove, peeled
50g walnuts, plus extra for garnish
50g Coles Parmigiano Reggiano, grated
1 tbs Squeaky Gate extra virgin olive oil

Method

In a large pan, heat 1 tbs extra virgin olive oil over medium heat. Season the lamb cutlets with thyme leaves, salt, and pepper. Sear the cutlets for 2–3 minutes on each side or until cooked to your liking. Set aside to rest.

To make the pesto, combine basil leaves, garlic, walnuts, Parmigiano Reggiano, and 1 tbs extra virgin olive oil in a food processor. Blitz until smooth. Set aside.

In the same pan, add the sliced Perino tomatoes and a pinch of salt and pepper. Let the tomatoes heat through and soften slightly, about 2 minutes.

To serve, plate the lamb cutlets and spoon the warm Perino tomatoes on top. Drizzle generously with the basil pesto, scatter extra chopped walnuts over the dish, and finish with a final crack of black pepper.

Enjoy this fresh and flavourful dish with quality ingredients like walnuts for a wholesome touch!

More like this

Soy, Sesame & Black Vinegar Chicken

Soy, Sesame & Black Vinegar Chicken

Recipe by Louis Tikaram

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

Ingredients

2 tbs extra virgin olive oil
1 onion, finely sliced
3 garlic cloves, minced
4 chicken thighs, skin-on and bone-in
1 tsp sesame seeds, plus extra for garnish
2 tbs Ayam dark soy sauce
1 tsp freshly cracked black pepper
1 tbs brown sugar
1 tbs Ayam black vinegar
2 tbs Ayam light soy sauce
1 tsp sesame oil
½ cup Coles chicken stock
2 spring onions, finely sliced

Method

Add extra virgin olive oil to a hot pan. Once heated, add the onions and sauté until softened. Add the garlic and stir until fragrant.

Place the chicken thighs into the pan, ensuring all pieces are touching the surface. Allow them to cook, letting the skin begin to crisp and turn golden.

Sprinkle sesame seeds over the chicken, then add dark soy sauce, cracked black pepper, brown sugar, black vinegar, light soy sauce, and sesame oil. Toss through the chicken to coat evenly.

Pour in the chicken stock and flip the chicken thighs to brown the other side. Cover with a lid and allow the chicken to cook, infusing the flavours.

Remove the lid, toss the chicken through the sauce, and let it thicken slightly. Plate up the chicken, pour the sauce over, and garnish with extra sesame seeds and spring onions.

More like this

Fennel & Leek Spaghetti with Pangrattato & Chilli Oil

Fennel & Leek Spaghetti with Pangrattato & Chilli Oil

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 mins
Cook Time: 5 mins

Ingredients

1 bulb fennel, finely sliced
1 leek, finely sliced (white part only)
¼ cup sun-dried tomatoes, finely chopped
400g San Remo Thin Spaghetti
¼ cup Norco Thickened Cream
1 tbsp butter
¼ cup grated Parmigiano Reggiano, plus extra for serving
Chilli oil
Coles sea salt
Coles black pepper
⅓ cup panko breadcrumbs
¼ cup Squeaky Gate extra virgin olive oil
1 lemon

Method

In a large pan over medium-high heat, drizzle the extra virgin olive oil and add the fennel and leek. Cook until softened. Once cooked through, add the sun-dried tomatoes and butter, allowing it to simmer for about 5 minutes. Then, stir in the thickened cream and continue to cook gently.

Meanwhile, bring a large pot of salted water to boil. Add the San Remo Thin Spaghetti and cook until al dente.

For the pangrattato, heat the remaining ¼ cup extra virgin olive oil in a medium pan, and toast the panko breadcrumbs until golden and crispy.

Once the spaghetti is cooked, transfer it directly into the pan with the fennel and leek sauce. Add a splash of reserved pasta water to loosen the sauce if needed. Stir in some extra grated parmigiano reggiano and squeeze fresh lemon juice over the pasta.

Serve in bowls, topped with the crispy pangrattato, extra grated cheese, and a drizzle of chilli oil. Garnish with fennel fronds and season with salt and pepper.

Tip: Finish with an extra drizzle of chilli oil for a kick of heat.

More like this

Grilled Tuna with Radish and Edamame Salad

Grilled Tuna with Radish and Edamame Salad

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 mins
Cook Time: 5 mins

Ingredients

2 tuna steaks
2 tbs white sesame seeds
2 tbs black sesame seeds
Coles sea salt
Extra virgin olive oil

Salad

1 baby cos, shredded
1 bunch radishes, julienned
1 cup edamame, quickly blanched
1 spring onion, sliced thinly
½ bunch coriander
1 tbs pickled ginger, sliced thinly

Dressing

2 tbs sesame seeds, toasted
2 tbs rice wine vinegar
2 tbs soy sauce
1 tbs brown sugar
1 tsp sesame oil

Method

Mix the sesame seeds together on a plate with a pinch of sea salt. Press the seeds into each side of the tuna steaks.

Heat a pan over medium-high heat, add a drizzle of oil, and lay the tuna in the pan. Cook for 1 minute on each side, then remove and rest.

In a small bowl, whisk together the dressing.

In a larger bowl, mix the salad ingredients, then dress with the sesame dressing.

Slice the tuna steaks into 2 cm slices and serve with the salad on the side.

More like this

Butter Chicken Skewers with Mango Chutney

Recipe by Louis Tikaram

Serves: 4
Prep Time: 10 mins
Cook Time: 6 mins

Ingredients

1 tablespoon olive oil
500 g chicken breast, diced
3 tablespoons Patak’s Butter Chicken Paste
Fresh coriander, for garnish
2 limes, cut into wedges
1 jar of Patak’s Mango Chutney
10 bamboo skewers

Method

Place the diced chicken in a bowl and add the Patak’s Butter Chicken Paste. Toss until the chicken is well coated.

Thread the marinated chicken onto the bamboo skewers. For best results, allow to marinate in the fridge overnight, though this step is not essential.

Heat a chargrill pan over medium heat. Brush the skewers lightly with olive oil, then add them to the pan. Cook for 3 minutes on each side, or until golden brown and cooked through.

Serve the skewers with lime wedges, a generous scoop of Patak’s Mango Chutney, and garnish with fresh coriander. Enjoy!

More like this

Lamb Loin Chops with Baba Ganoush

Lamb Loin Chops with Baba Ganoush

Recipe by Brent Draper

Serves: 4
Prep Time: 15 mins
Cook Time: 30 mins

Ingredients

4 lamb loin chops
1 tsp ground coriander
1 tsp ground turmeric
1 tsp ground cumin
2 tbs extra virgin olive oil
2 eggplants, roasted and peeled
2 tbs tahini
1 tsp ground cumin
Juice of 1 lemon
1 tsp Coles sea salt
1 cucumber, diced
1 red onion, finely sliced
1/4 cup fresh parsley, chopped
2 tbs extra virgin olive oil
Zest of 1 lemon
Juice of 1/2 lemon
1/2 tsp Coles black pepper

Method

Peel the roasted eggplants and set aside. In a large bowl, combine ground coriander, turmeric, and cumin. Add the lamb loin chops, drizzle with extra virgin olive oil, and rub the spices evenly over the chops. Let them marinate for 15 minutes.

Place the roasted eggplant in a blender or food processor. Add tahini, extra virgin olive oil, cumin, lemon juice, and sea salt. Blend until smooth to create a rich baba ganoush.

In a separate bowl, combine diced cucumber, red onion, and chopped parsley. Drizzle with extra virgin olive oil, add lemon zest and juice, and season with black pepper. Toss gently to make a fresh herb salad.

Grill or pan-sear the marinated lamb loin chops until cooked to your preferred doneness, then set aside to rest.

To plate, spread a generous layer of baba ganoush on the base of each plate. Place the lamb chops on top, followed by a heap of the fresh salad. Drizzle with extra virgin olive oil and finish with a sprinkle of lemon zest.

Serve immediately and enjoy!

More like this

Calamari Fritti & Karkalla Chilli Tartar

Calamari Fritti & Karkalla Chilli Tartar

Recipe by Nornie Bero

Serves: 6
Prep Time: 30 mins
Cook Time: 10 mins

Ingredients

1.5kg whole squid
1½ cups flour
3 tbs semolina
2 tbs saltbush
2 tbs sea salt
1 tbs pepperberry
3 tbs oregano
1 tbs ground aniseed myrtle
Sunflower oil, for frying

Karkalla Chilli Tartar
250g mayonnaise
140g labneh
½ cup karkalla, diced
Juice of 1 lemon
2 garlic cloves, crushed
2 tbs capers, chopped
1 tbs Dijon mustard
Dash of olive oil

Chilli Sauce
3 tbs chilli flakes
¼ cup macadamia nuts, roughly chopped
1 tbs ginger powder
1 tbs garlic powder
2 litres sunflower oil

Method

Slice the squid down one side to open it. Use a butter knife to score the inside of the squid in a lattice pattern. This helps tenderise the squid and ensures the coating sticks well.

In a bowl, combine the flour, semolina, pepperberry, oregano, ground aniseed myrtle, saltbush, and sea salt. Mix thoroughly.

Coat all the squid pieces evenly with the flour mixture and let them sit for 5 minutes to absorb the seasoning. Shake off any excess flour before frying.

Heat the sunflower oil in a large pot to 180°C. Fry the squid in small batches to avoid overcrowding, cooking each batch for 40 to 50 seconds until golden and crisp. Remove the fried squid and place it on paper towels to drain any excess oil. Slice the fried squid into 3cm pieces for serving.

For the karkalla chilli tartar, mix the mayonnaise, labneh, diced karkalla, lemon juice, crushed garlic, capers, Dijon mustard, and a dash of olive oil in a bowl until well combined. Set aside.

To make the chilli sauce, place the chilli flakes, macadamia nuts, ginger powder, garlic powder, and sunflower oil in a small pot. Heat the mixture gently for 7 minutes, then set it aside to cool completely.

Just before serving, drizzle the cooled chilli sauce over the karkalla tartar.

Serve the crispy calamari on a platter alongside the karkalla chilli tartar and enjoy this fresh, flavourful dish perfect for any occasion.

More like this