Salmon Steak with BBQ Potato Salad

Salmon Steak with BBQ Potato Salad

Recipe by Michael Weldon

Serves: 2
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

2 Huon Premium Tasmanian Salmon Steak Skin On 200g
2 tbs Squeaky Gate extra virgin olive oil
1 tsp Coles sea salt, plus extra for seasoning
½ tsp black pepper
½ tsp paprika
1 lemon, juiced
1 tbs fresh dill, roughly chopped
1 tbs fresh parsley, roughly chopped
4 medium potatoes, cut into wedges
2 sprigs fresh thyme

Method

Heat a griddle pan over medium heat and add 1 tbs of olive oil. Cook the potato wedges until golden brown. When the potatoes are halfway cooked, add the thyme to the pan and season with sea salt and black pepper.

Meanwhile, roughly chop the parsley and dill and place them in a mixing bowl. Once the potatoes are cooked through, add them to the bowl with the herbs. Stir gently, squeeze over the juice of one lemon, and drizzle with an additional 1 tbs of olive oil.

To prepare the salmon, dust the flesh side of each fillet with paprika and a pinch of sea salt. Heat a pan over medium-high heat and add a drizzle of olive oil. Place the salmon in the pan, skin side down, and cook for about four minutes until the skin is crisp. Turn the salmon and cook for an additional minute on the flesh side.

To serve, arrange the potato salad on a plate and place the salmon fillet on top. Enjoy.

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Lamb Larb

Lamb Larb

Recipe by Michael Weldon

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

Ingredients

½ cup jasmine rice
500g lamb mince
2 garlic cloves, grated
2 shallots, thinly sliced
2 birdseye chillies, sliced
1 bunch Thai basil, leaves picked
1 lime
2 tbsp Ayam fish sauce
2 tsp sugar
½ bunch coriander, leaves picked
Sunflower oil
Coles sea salt

To serve

2 baby cos lettuces, separated into cups
or Steamed jasmine rice

Method

In a hot, dry wok, toast the jasmine rice until it turns a light golden colour. Transfer the toasted rice to a mortar and pestle and crush it into a coarse powder.

In the same wok, add a drizzle of sunflower oil and heat until smoking. Add the lamb mince and cook until caramelised and browned. Stir in the garlic, shallots, and chillies, tossing until well combined. Add the Thai basil and coriander leaves, cooking until just wilted. Stir in the sugar and fish sauce, then remove from the heat. Finish with a squeeze of lime juice.

Serve the larb topped with the roasted rice powder, alongside baby cos lettuce cups or steamed jasmine rice.

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Chicken, Ginger & Shallot Rice Salad

Chicken, Ginger & Shallot Rice Salad

Recipe by Louis Tikaram

Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients

1 tbs ginger, finely grated
2 garlic cloves, minced
2 tbs sesame oil
1 tbs honey
Juice of 1 lime
2 tbs light soy sauce
2 tbs Squeaky Gate extra virgin olive oil
2 cups cooked jasmine rice, cooled
2 cups cooked chicken, shredded
2 cups mixed greens (baby spinach, rocket, or similar)
1/2 cup fresh coriander leaves, roughly chopped
1 red onion, thinly sliced
1 cucumber, thinly sliced
2 tbs sesame seeds, toasted
1/4 cup roasted peanuts, roughly chopped

Method

Start by preparing the dressing. In a bowl, whisk together the ginger, garlic, sesame oil, honey, and lime juice until well combined. Add the soy sauce and Squeaky Gate extra virgin olive oil, whisking again to emulsify the dressing.

In a large mixing bowl, combine the cooled rice, shredded chicken, mixed greens, coriander, onion, and cucumber. Sprinkle over the toasted sesame seeds and toss everything together gently.

Pour the prepared dressing over the salad and toss again to coat all the ingredients evenly.

To serve, plate the salad onto a large serving dish or individual bowls. Scatter the chopped peanuts over the top for added crunch.

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Spiced Chicken Schnitzel with Laksa Gravy

Spiced Chicken Schnitzel with Laksa Gravy

Recipe by Michael Weldon

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

Ingredients

2 chicken breast butterflied and pounded flat with a meat mallet
1 cup plain flour
3 eggs
1 tbs Ayam Laska paste
1 cup panko breadcrumbs
1 tsp chilli flakes
Coles sea salt
2ltr Oil 

Laksa Gravy

3tbs Ayam Laksa paste
1 pouch of Coles chicken stock
1 tin of coconut cream
1 green chilli, diced 
1 lime leaf, sliced thinly
1 lime

Method

In a bowl, whisk together the eggs and laksa paste until smooth. Season the flour with a pinch of sea salt.

Prepare a crumbing station by placing the seasoned flour, egg mixture, and breadcrumbs in separate bowls. Coat each piece of chicken in the flour, dip it into the egg mixture, and then coat it evenly in breadcrumbs.

In a saucepan, fry the laksa paste over medium heat until fragrant and the oil begins to separate from the paste. Stir in the chicken stock and coconut cream, bringing the mixture to a boil. Reduce the heat and let it simmer for 15 minutes, or until the sauce thickens.

Heat oil in a saucepan to 180°C. Fry the schnitzels one at a time until golden brown and cooked through.

Finish the gravy by adding chilli, lime leaves, and a squeeze of fresh lime juice. Serve the schnitzels topped with the laksa gravy and a crispy green salad on the side.

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5 Native Spice Celeriac Steak

5 Native Spice Celeriac Steak

Recipe by Nornie Bero

Serves: 4
Prep Time: 20 minutes
Cook Time: 50 minutes

Ingredients

Celeriac Steak
800g celeriac
Dash of olive oil
Pinch of Coles sea salt
Pinch of Coles black pepper

Native 5 Spice Jus
60g sliced shallots
1 carrot, diced
1 garlic clove, minced
150ml red wine
500ml vegetable stock
100ml port
Native 5 spice (cinnamon myrtle, anise myrtle, ground pepperberry, fennel seeds)
Cornflour (slurry)
Pinch of Coles sea salt
Pinch of Coles black pepper
Dash of olive oil

Warrigal Greens Cream
2 cups Warrigal greens
1 bunch English spinach
2 boiled potatoes
150ml cream
2 nobs of butter
Good pinch of Coles sea salt
1 garlic clove, crushed
Pinch of white pepper

Method

Heat a medium pot over medium heat with a dash of olive oil. Braise the garlic, carrots, shallots, and native 5 spice until partially cooked. Add the port, red wine, and vegetable stock, and reduce the mixture by half. Adjust seasoning with salt and pepper, then thicken with a cornflour slurry if needed.

Preheat the oven to 200°C. Peel the celeriac, wash and dry it thoroughly, then slice into steak-like pieces and score the surface to create a lattice pattern.

Heat a cast-iron pan over high heat with a drizzle of olive oil. Fry each side of the celeriac steaks for about 3 minutes, until golden. Sprinkle with native 5 spice, flip, and coat the other side. Season with salt and pepper. Transfer the pan to the oven and bake for around 10 minutes, or until tender.

For the jus, heat a pan over medium-high heat with olive oil. Add shallots, carrots, and garlic, cooking until softened. Deglaze the pan with port, then add red wine and reduce. Stir in a pinch of the native 5 spice blend and vegetable stock, allowing the mixture to reduce further. Finish by thickening with a cornflour slurry and whisking until smooth.

To prepare the Warrigal greens cream, add the boiled potatoes to a pot with half a cup of their cooking liquid. Cook down slightly before adding cream, butter, Warrigal greens, and spinach. Continue cooking until the greens are soft. Remove from heat and blend the mixture until smooth using a stick blender. Adjust seasoning with salt and white pepper.

To serve, spread the Warrigal greens cream on the base of a plate, place the celeriac steak on top, and finish with a generous drizzle of the native 5 spice jus. Enjoy!

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Glazed Salmon Skewers

Glazed Salmon Skewers

Recipe by Louis Tikaram

Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

500g Huon Premium Salmon, skin removed, diced into cubes
3 tbs Ayam light soy sauce
2 tbs brown sugar
2 tbs mirin
2 tbs sake
1 thumb-sized piece of ginger, finely grated
2 spring onions, finely chopped (plus extra julienned for garnish)
Extra virgin olive oil
Sesame seeds, for garnish

Method

In a pot over medium heat, add soy sauce and brown sugar. Stir until the sugar dissolves.

Add the mirin, sake, ginger, and spring onion. Bring the mixture to a gentle boil, ensuring not to scrape the bottom of the pot.

Strain the glaze into a bowl to remove solids and set aside.

Prepare the salmon by removing it from the packaging, halving the fillet, and dicing it into cubes. Skewer the salmon cubes onto wooden skewers.

Brush the glaze generously over the salmon skewers.

Heat a pan with a drizzle of extra virgin olive oil. Place the skewers into the pan and glaze again as they cook, turning and brushing more glaze for a caramelized finish.

Once cooked through and sticky, transfer the skewers to a plate.

Garnish with sesame seeds and julienned spring onion.

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BBQ Pork Chop with Pineapple, Chilli & Lime Sauce

BBQ Pork Chop with Pineapple, Chilli & Lime Sauce

Recipe by Michael Weldon

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

Ingredients

4 Coles pork chops
Extra virgin olive oil
1 Coles pineapple, diced
1 red onion, finely chopped
2 garlic cloves, minced
1 thumb-sized piece of ginger, minced
2 red chillies, finely sliced
2 lime leaves, finely sliced
2 tbs brown sugar
2 tbs Ayam fish sauce
Juice of 2 limes
Salt, to taste
Fresh coriander leaves, finely sliced, for garnish

Method

Score the fat on the pork chops and drizzle with extra virgin olive oil. Sprinkle with salt.

Heat a barbecue or grill pan to medium-high heat. Cook the pork chops until golden and cooked through, turning halfway. Remove from the heat and set aside to rest.

In a separate pan, heat oil and sauté the red onion until softened.

Add the diced pineapple to the pan and stir. Add the garlic, ginger, and red chilli, stirring to combine.

Continue cooking until the pineapple softens and begins to caramelize.

Stir in the lime leaves, brown sugar, and fish sauce. Cook the mixture down until the sauce thickens and becomes glossy.

Turn off the heat and add the lime juice, stirring to combine.

To serve, place the pork chop on a plate and sprinkle with salt. Spoon the pineapple and fish sauce dressing over the top and garnish with freshly sliced coriander leaves.

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Spiced Lamb and Dill Yoghurt Pasta

Spiced Lamb and Dill Yoghurt Pasta

Recipe by Louis Tikaram

Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

San Remo Bow Tie Pasta, 400g
2 cups Jalna Organic Biodynamic Dairy Yoghurt
2 eggs
3 garlic cloves, minced
1 bunch fresh dill, finely chopped
500g lamb mince
1/2 cup pine nuts
1/3 cup currants
1 tsp cumin seeds
Coles sea salt, to taste
Coles black pepper, to taste
2 tbs butter
1 lemon, zest and juice

Method

In a blender, combine eggs, garlic, dill, and Jalna yoghurt. Blend until smooth. This creates a light, tangy sauce, a healthier alternative to traditional mayonnaise. Set aside.

Cook the San Remo Bow Tie Pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.

In a large frying pan, melt butter over medium heat. Add pine nuts and currants, stirring frequently until lightly toasted and fragrant. Transfer to a bowl and set aside.

In the same pan, add lamb mince and break it up as it cooks. Once browned, stir in cumin seeds, sea salt, pepper, and garlic. Continue cooking until lamb is cooked through.

Return the toasted pine nuts and currants to the pan with the lamb. Stir to combine, then remove from heat.

In the pasta pot, combine the drained pasta with the yoghurt sauce. Mix well, adding reserved pasta water as needed to achieve a creamy consistency. Stir in the zest and juice of the lemon, and adjust seasoning with salt and pepper.

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Yellow Curry Mussels

Yellow Curry Mussels

Recipe by Diana Chan

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

Ingredients

2 kgs mussels, cleaned and bearded
3 tablespoons neutral flavoured cooking oil
1 shallot, finely sliced
2 lemongrass stalks, chopped into 5cm lengths and bruised
½ bunch of coriander root, chopped 5cm from root
6 kaffir lime leaves
2 tablespoons Ayam Brand yellow curry paste
400ml Ayam Brand coconut cream
1 cup of water
2 teaspoons of white sugar
Juice of 2 limes
Coles sea salt to taste
1 long red chilli, finely sliced
1 bunch of thai basil, leaves picked

Method

Place a large pot with a lid over medium heat and add in the oil. Saute the shallots, lemongrass and coriander roots for 2-3 minutes. Add curry paste and saute for a further minute, then add in the lime leaves. Next, add in the coconut milk and water and sugar and bring to a gentle simmer. Then add in mussels and cover with a lid string halfway to ensure the mussels are cooked through evenly for 3-5 minutes.

Remove the lid and taste. Season to taste adding more lime juice towards the end and salt if required. Turn the heat off.

To serve, place the mussels in your serving bowl and top with the broth. Garnish with some fresh chillies and herbs.

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Cauliflower Steak with Red Capsicum Sauce

Cauliflower Steak with Red Capsicum Sauce

Recipe by Michael Weldon

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

Ingredients

1 Coles cauliflower
2 shallots, finely chopped
2 red peppers, thinly sliced
2 tbs capers
1 tsp Worcestershire sauce
1 tbs red wine vinegar
Coles sea salt and black pepper, to taste
Squeaky Gate extra virgin olive oil
Fresh basil leaves, for garnish
Grated cheese, for serving

Method

Slice the cauliflower into thick steaks.

Season the cauliflower with extra virgin olive oil and sea salt. Grill in a hot pan until golden and cooked through.

In a separate pan, heat oil and cook the shallots with a pinch of salt until softened. Add the sliced red peppers and cook until tender.

Add water to the pan with the peppers, followed by the capers, Worcestershire sauce, red wine vinegar, and black pepper. Simmer until the sauce reduces.

Add fresh basil to the sauce and stir through.

To serve, spread the capsicum sauce on a plate, place the grilled cauliflower on top, and garnish with additional black pepper, fresh basil, and grated cheese.

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Charred Broccoli Salad

Charred Broccoli Salad

Recipe by Brent Draper

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

Ingredients

1 large head of broccoli, cut into florets
1 bunch of kale, stems removed, leaves roughly torn
1 red onion, sliced into wedges
2 avocados, sliced
3 tbs extra virgin olive oil
3 tbs pine nuts, toasted
3 tbs pepitas, toasted
Coles Green Goddess dressing (store-bought or homemade, as desired)

Method

Coat the broccoli and kale with extra virgin olive oil.

Place the broccoli, kale, and red onion onto a hot barbecue grill. Grill until charred and tender, turning occasionally.

Remove all the grilled vegetables from the barbecue and place them in a large bowl. Add avocado slices, pine nuts, pepitas, and a generous amount of Green Goddess dressing.

Mix gently to combine, adding more Green Goddess dressing as needed to coat everything well.

Serve in a large serving bowl, topping with additional pine nuts and pepitas for garnish.

Enjoy this vibrant and flavourful dish!

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Kheema Pav

Kheema Pav

Recipe by Anjali Pathak

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

Ingredients

2 tbsp oil
1 onion, finely chopped
1cm root ginger
3 tbsp Patak’s Madras Paste
650g minced lamb
1 tomato, finely chopped
50g peas
1 tbsp fresh coriander, finely chopped
½ red onion, sliced into rings
Lemon wedges, to serve

Pav

2 tbsp butter
8 small soft bread buns, cut in half

Method

Gently heat the oil and fry the onions for 5 minutes until softened and turning light golden brown. Finely chop half the ginger and stir through. Cook for 1 minute before stirring in the Madras Paste with a splash of water. Stir well and cook for 2 minutes.

Add the minced lamb and mix well. Cook for 5 minutes, stirring often. Pour in 100ml water and add the tomatoes. Allow to cook for 10 minutes until most of the water has been absorbed.

Toss in the peas and cook for a further 5 minutes.

In the meantime, prepare the toasted Pav. Heat the butter in a large frying pan and place the bread in the pan, pressing down a little to soak up the butter.

Julienne the remaining ginger.

Serve the Kheema sprinkled with julienned ginger & coriander, toasted Pav, red onion rings and lemon wedges.

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Peach & Marmalade Glazed Pork Belly Strips

Peach & Marmalade Glazed Pork Belly Strips

Recipe by Michael Weldon

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

Ingredients

500 g pork belly, sliced into strips
2 tbs marmalade
2 spring onions, sliced
2 garlic cloves, halved
1 bird’s eye chilli, sliced
2 peaches, diced
1 lime, juiced
1 lemon, juiced
Coles sea salt, to taste
Extra virgin olive oil

Method

In a jar or small bowl, prepare the marinade by combining marmalade, spring onions, garlic, bird’s eye chilli, lime juice, a pinch of sea salt, and a drizzle of extra virgin olive oil. Blend with a stick blender until smooth.

Pour the marinade over the pork belly strips, ensuring they are evenly coated. Turn the pork through the marinade to fully coat.

Heat a griddle pan or barbecue over medium-high heat. Add the marinated pork belly strips and cook, turning occasionally, until golden and caramelised. Baste the pork with extra marinade while cooking to enhance the flavour.

While the pork is cooking, prepare the salsa. In a bowl, combine diced peaches, sliced spring onions, sliced chilli, a pinch of sea salt, a drizzle of extra virgin olive oil, and lemon juice. Mix well to combine.

Once the pork belly strips are cooked through, transfer them to a sharing platter. Spoon the peach and chilli salsa over the top.

Serve immediately and enjoy this vibrant and flavourful dish.

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Lemon Pepper Chicken & Rice

Lemon Pepper Chicken & Rice

Recipe by Louis Tikaram

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

Ingredients

4 Coles chicken thighs or breasts, boneless
2 tbs oyster sauce
2 tbs soy sauce
1 tbs honey
2 garlic cloves, minced
Juice of 1 lemon
Coles sea salt, to season
2 tbs butter
1 onion, sliced
Steamed rice, to serve
Green onions, chopped, for garnish
Sesame seeds, for garnish

Method

In a small bowl, mix oyster sauce, soy sauce, honey, garlic, and lemon juice. Stir until combined.

Season the chicken with salt. Heat a large pan over medium heat, add a drizzle of oil, and place the chicken in the pan. Cook until golden on both sides. Remove and set aside.

In the same pan, add butter and let it melt. Sauté the onion until softened, then pour in the prepared sauce. Cook for 2–3 minutes until the sauce thickens slightly.

Return the chicken to the pan, coating it in the sauce. Simmer for a few minutes until the chicken is fully cooked and glazed.

Serve the chicken over steamed rice. Slice the chicken into strips, then garnish with chopped green onions and sesame seeds. Serve immediately.

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Crispy Roast Potatoes with a Mustard and Herb Yoghurt Dressing

Crispy Roast Potatoes with a Mustard and Herb Yoghurt Dressing

Recipe by Michael Weldon

Serves: 4
Prep Time: 30 minutes
Cook Time: 35 minutes

Ingredients

1kg Red Royal Potatoes, cut into medium
Coles sea salt
Squeaky Gate olive oil
Mustard and Caper Yoghurt dressing 
½ cup Jalna Greek yoghurt 
1tbs Coles wholegrain mustard 
1tbs English mustard 
2tbs olive oil 
2tbs Coles baby capers
½ bunch parsley, chopped
½ bunch dill. Chopped
2 spring onion, green parts sliced

Method

In a large pot of cold water add the potatoes and a large pinch of salt. Place on the heat and boil until the potatoes are soft. Drain and allow to steam in the sink until at room temperature. Shake the potatoes in the strainer to fluff the sides. 

Pre heat an oven to 200 deg c. 

Add the potatoes to an oven tray. Coat in olive oil and season in sea salt. Place into the oven and cook until golden brown all over. 

In a mixing bowl mix the dressing ingredients together. 

Once the potatoes are roasted combine with the dressing and mix. 

To serve, spread some  mixture at the button of a platter, top with roast potato.Top with extra herbs and capers. 

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Lemongrass Chicken Skewers with Nuoc Cham

Lemongrass Chicken Skewers with Nuoc Cham

Recipe by Brent Draper

Serves: 4
Prep Time: 20 minutes
Cook Time: 12 minutes (plus marinating time)

Ingredients

500g chicken thighs, chopped into large chunks
1 stalk lemongrass, finely diced
1 tbs Ayam fish sauce
1 tbs Ayam soy sauce
1 tbs sugar
1 knob ginger, grated
3 cloves garlic, grated
Soaked skewers

Nuoc Cham
1 small garlic clove, grated
1 birdseye chilli, diced
1 tbs sugar
1/4 cup water
2 tbs lime juice
1 1/2 tbs Ayam fish sauce

Method

In a large bowl, combine the chicken thighs, lemongrass, fish sauce, soy sauce, sugar, ginger, and garlic. Mix well to coat the chicken, then cover and let marinate for at least 30 minutes or up to overnight.

Thread the marinated chicken pieces onto the soaked skewers and set aside.

Preheat a BBQ to medium-high heat. Grill the chicken skewers for 10–12 minutes, turning occasionally, until cooked through and slightly charred.

To make the nuoc cham, combine the garlic, chilli, sugar, water, lime juice, and fish sauce in a jar. Shake well until the sugar dissolves and the ingredients are thoroughly combined.

Arrange the cooked chicken skewers on a serving plate. Serve with nuoc cham in a ramekin on the side and a wedge of lime for squeezing over the top.

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Oat & Lamb Daleem Curry

Oat & Lamb Daleem Curry

Recipe by Louis Tikaram

Serves: 6
Prep Time: 20 minutes
Cook Time: 1 hour and 20 minutes

Ingredients

200g Red Tractor Organic Rolled Oats
200ml extra virgin olive oil
2 cinnamon sticks
3 bay leaves
1 tbs cumin seeds
2 large onions, finely chopped
2 tbs salt
10 cloves garlic, chopped
1 large knob ginger, grated
2 tbs garam masala
1 tsp ground turmeric
2 tbs ground coriander
1.5L chicken stock
1kg boneless lamb, diced into 1cm pieces
1 cup coriander leaves
Julienned chilli

Method

In a large pot over high heat, toast the oats, stirring until golden. Remove from heat, transfer the oats to a bowl, and set aside.

Return the pot to medium heat and add the olive oil. Once hot, add the cinnamon sticks, bay leaves, and cumin seeds. When the spices start to sizzle, stir in the onions and salt, cooking until the onions are golden brown.

Add the garlic, ginger, garam masala, turmeric, ground coriander, and lamb, stirring well to combine. Pour in 1 litre of chicken stock, followed by the toasted oats. Mix thoroughly, cover with a lid, and reduce the heat to low. Simmer for 1 hour or until the lamb is tender and falling apart.

To serve, ladle the daleem curry into bowls and garnish with fresh coriander leaves and julienned chilli. Serve immediately.

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Thai Style Pork Stir Fry

Thai Style Pork Stir Fry

Recipe by Louis Tikaram & Michael Weldon

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

Ingredients

1 1/2 tbs Ayam Oyster Sauce
1 1/2 tbs Ayam Fish Sauce
500g Coles Pork Mince
1 tbs grated ginger
1 tbs minced garlic
1 tbs finely chopped lemongrass
2 lime leaves, finely shredded
1 red chilli, finely sliced
1/4 cup Thai basil leaves
1/2 cup thinly sliced red onion
Cabbage, quartered

Method

Heat oil in a hot wok, add the pork mince, and stir-fry until all the moisture has evaporated. Add garlic and ginger and cook for a couple of minutes until fragrant. Stir in the lemongrass and lime leaves, followed by the chilli.

Pour in the oyster sauce and fish sauce, mixing well to combine. Add the red onion and stir through briefly before turning off the heat. Finish by folding in the Thai basil and coriander.

To serve, arrange cabbage quarters, fresh mint, coriander, and lime quarters in your serving bowls. Spoon the pork stir fry over the top and serve immediately.

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Dumpling Noodle Soup with Green Curry Broth

Dumpling Noodle Soup with Green Curry Broth

Recipe by Michael Weldon

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

Ingredients

1 jar Ayam Green Chicken Curry Paste
2 tins Ayam Coconut Cream
1 litre Coles coconut water
2 lime leaves
2 lemongrass stalks, bashed
4 chillies, halved, plus extra for garnish
1 tbs Ayam fish sauce
1 lemon or lime

24 frozen dumplings
2 packs thin egg noodles, prepared as per packet instructions
1 cup bean sprouts
1 bunch coriander, picked
1 lime, quartered

Method

In a large saucepan or wok, combine the coconut cream and coconut water. Bring to a boil, then add the remaining aromatic ingredients and simmer for 15 minutes.

Strain out the aromatic ingredients from the broth and return it to the heat. Add the dumplings and cook until heated through. Taste the broth and adjust the seasoning with fish sauce to your liking.

Divide the prepared noodles between four bowls. Ladle over the hot broth and add the dumplings. Finish with bean sprouts, coriander, lemon or lime, and chilli.

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Beef Schnitzel Reuben Sandwich

Beef Schnitzel Reuben Sandwich

Recipe by Michael Weldon

Serves: 1 loaf
Prep Time: 20 minutes plus resting
Cook Time: 25 minutes

Ingredients

4 chicken schnitzels
1 cup plain flour
2 cups panko breadcrumbs
1 tsp paprika
Coles Salt and pepper
1 egg
2 tbs mayonnaise
1 tbs Coles tomato sauce
1 tsp Coles Worcestershire sauce
1 tsp Tabasco sauce
1 tsp horseradish
1 lemon, juiced
4 slices Swiss cheese
4 sandwich rolls or crusty bread, halved
1 cup sauerkraut

Method

Season the flour and panko breadcrumbs with paprika, salt, and pepper. Dip the schnitzels into the flour, then into the egg, and finally coat them in the seasoned breadcrumbs. Repeat for all schnitzels.

Heat oil in a large frying pan over medium heat. Cook the schnitzels, flipping halfway through, until golden and crispy. Drizzle with lemon juice and set aside on paper towels to drain.

In a bowl, mix mayonnaise, tomato sauce, Worcestershire sauce, Tabasco, horseradish, and a pinch of pepper. Stir until smooth and well combined.

To assemble the sandwich, spread the spicy mayo on the bottom half of each roll. Add a layer of sauerkraut, followed by a schnitzel. Place a slice of Swiss cheese on top, then cover with the top half of the roll.

Serve immediately with a wedge of lemon for extra zing.

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