Milk Braised Pork

Milk Braised Pork

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 2.5 minutes

Ingredients

Method

1 boneless pork shoulder, cut into large chunks
1 head of garlic, halved
4 dried whole red chillies
1 tbs Coles fennel seeds
3 punnets sage
1 lemon, sliced into rounds
4 cups Norco Full Cream Milk
Coles sea salt
Squeaky Gate olive oil
2 bunches baby broccoli
½ bunch parsley, chopped
½ bunch chives, chopped

Method

In a large oven-safe saucepan, heat olive oil and brown the pork with a pinch of sea salt. Add the garlic and cook until golden. Stir in the chillies, fennel seeds, sage, and lemon slices, frying for 1 minute. Pour in the milk and bring to a boil. Cover and place in a 150°C oven, cooking for 2 hours or until the pork is tender.

In a hot frying pan, sauté the baby broccoli until just softened. Season with sea salt and a squeeze of lemon juice.

Garnish the pork with chopped parsley and chives.

Serve the pork with the broccoli on the side.

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Mexican Fish Bowl

Mexican Fish Bowl

Recipe by Brent Draper

Serves: 3
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

Method

3 skinless white fish fillets (snapper or barramundi)
1 tsp paprika
1 tsp cumin
½ tsp coriander
Coles sea salt and pepper
1 Lebanese cucumber, chopped into large chunks
1 cup cherry tomatoes, halved
1 avocado, thinly sliced
½ red onion, thinly sliced
Fresh coriander, for garnish
½ cup sour cream
1 chipotle pepper, finely chopped
1 cup corn chips
2 limes
1 cup cooked white rice
2 cups thinly sliced green cabbage
Squeaky Gate extra virgin olive oil

Method

Cut the white fish into large pieces and marinate with paprika, cumin, coriander, salt, pepper, and a drizzle of extra virgin olive oil.

Heat a medium pan and cook the fish until fully cooked through.

In a small bowl, mix the sour cream with the chopped chipotle pepper and a squeeze of lime juice. Stir well to combine.

To assemble the bowl, start with a layer of rice, followed by the cooked fish. Add Lebanese cucumber, cherry tomatoes, avocado, red onion, corn chips, and cabbage. Drizzle the chipotle sour cream on top and garnish with fresh coriander and lime wedges.

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Penne with Chilli, Tomato & Butter Sauce

Recipe by Michael Weldon

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

Ingredients

1 pack San Remo Penne
3 tbs butter
1 onion, finely diced
2 garlic cloves, sliced
1 tsp dried chilli flakes
2 tbs tomato paste
1 tin crushed tomatoes
½ tsp dried oregano
¼ cup cream
¼ bunch basil, plus extra for garnish
Coles sea salt
Coles black pepper
Parmesan cheese

Method

Bring a large pot of salted water to a boil and cook the pasta according to the packet instructions.

In a large frying pan, heat 2 tbs of butter with a splash of olive oil. Add the onion and cook until very soft. Stir in the garlic and fry until fragrant. Add the chilli flakes and tomato paste, cooking briefly to enhance the flavours. Stir in the crushed tomatoes and dried oregano, cooking over medium heat until the sauce thickens. Add the cream and basil, then season with salt and pepper to taste.

Transfer the cooked pasta directly into the frying pan with the sauce. Toss to combine, adding a splash of pasta water if needed. Stir in the remaining butter and toss until the pasta is well coated.

Serve topped with extra basil and parmesan cheese.

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Southern Indian Barramundi Korma Curry

Southern Indian Barramundi Korma Curry

Recipe by Louis Tikaram

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

Ingredients

3 tbs vegetable oil
½ red onion, thinly sliced
3 tbs Patak's Korma Curry Paste
1 tbs tomato paste
⅔ cup canned tomatoes
⅔ cup water
400 ml coconut milk
1 ¼ tsp Coles sea salt
1 tomato, cut into chunks
600 g barramundi, cut into large dice
¼ cup coriander leaves

Method

In a large pot over medium heat, heat the vegetable oil and cook the red onion for 3 minutes or until translucent.

Add Patak's Korma Curry Paste and cook for 1 minute to release its aroma. Increase the heat to medium-high, then stir in the tomato paste and canned tomatoes. Cook for 2 minutes.

Add water, coconut milk, and salt, stirring to combine. Bring to a simmer, then reduce the heat to low so the sauce bubbles gently. Add the fresh tomato and simmer for another 3 minutes, stirring occasionally. The sauce should thicken but will loosen again when the fish is added.

Add the barramundi to the pot, stir gently, and cook for 3–4 minutes or until the fish flakes easily.

Remove from heat and transfer to a serving bowl. Garnish with fresh coriander leaves.

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Huli Huli Chicken

Huli Huli Chicken

Recipe by Brent Draper

Serves: 4
Prep Time: 40 minutes
Cook Time: 15 minutes

Ingredients

500 g Coles Free Range Chicken Thighs
¼ cup soy sauce
½ cup pineapple juice
1 tbs ketchup
1 tbs brown sugar
1 tbs red wine vinegar
½ tbs chilli flakes
Small knob ginger, grated
2 garlic cloves, grated
Canned pineapple slices
Fresh coriander
1 jalapeno, roughly chopped
Peanuts, roughly chopped
Lime, for squeezing

Method

In a large bowl, combine soy sauce, pineapple juice, ketchup, brown sugar, vinegar, chilli flakes, grated ginger, and grated garlic. Add Free Range Chicken Thighs and marinate for 30 minutes.

Preheat a BBQ to medium-high heat. Grill the chicken thighs, turning occasionally and basting with the marinade, for 10–12 minutes or until charred and cooked through.

Grill the pineapple slices until slightly softened and charred.

To serve, place the chicken on a serving plate and top with charred pineapple slices, fresh coriander, jalapenos, and peanuts. Finish with a squeeze of lime.

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Crisp Iceberg Lettuce Salad With Hot English Mustard

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes

Ingredients

1 iceberg lettuce, shaved
1 bunch of radishes, shaved
2 shallots, shaved
½ head of fennel, shaved
1 bunch of dill, picked
1 bunch of chives, sliced thinly
¼ cup pumpkin seeds, roasted

Hot English Mustard Dressing

1 tbsp Coles hot English mustard
Juice of 1 lemon
1 tbsp honey
¼ cup Squeaky Gate extra virgin olive oil

Method

This salad is best made as close to serving time as possible. Keep all the salad ingredients chilled and slice them as last minute as you can; it makes a huge difference.

In a bowl, combine the lemon juice, extra virgin olive oil, hot English mustard, and honey using a whisk. Then add the dill to the mixture.

Using a mandolin, thinly slice the radishes, fennel, and shallots, and toss them together. Thinly slice the iceberg lettuce. Add all the salad ingredients to the dressing and mix until everything is coated.

Garnish with toasted pumpkin seeds and chives. Serve straight away. This salad pairs well with steaks, roasts, and even fish.

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Broccoli & Prawn Pepper Noodles

Broccoli & Prawn Pepper Noodles

Recipe by Brent Draper

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

Ingredients

1 broccoli, florets cut
1 packet Coles prawns
1 packet fresh udon noodles
2 garlic cloves, finely sliced
1 knob ginger, finely sliced
3 tbs Ayam dark soy sauce
2 tbs Ayam oyster sauce
1 ½ tsp brown sugar
1 tbs rice wine vinegar
Black pepper
Sichuan pepper

Method

Heat a wok over high heat and add oil. Cook the prawns until done, then set them aside.

Add ginger and garlic to the wok, followed by the broccoli, dark soy sauce, oyster sauce, rice wine vinegar, and brown sugar. Cook through, stirring well.

Add the udon noodles to the wok and cook until they separate.

Return the cooked prawns to the wok, season with black pepper and Sichuan pepper, and cook for 2-3 minutes, tossing to combine.

Serve in a large bowl and enjoy.

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BBQ Lamb Loin Chops with Anchovy & Rocket Sauce

BBQ Lamb Loin Chops with Anchovy & Rocket Sauce

Recipe by Michael Weldon

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

Ingredients

9 Coles lamb loin chops
Coles sea salt

Anchovy and Rocket Sauce

10 anchovy fillets, with oil
2 garlic cloves
2 tbsp capers, plus juice
1 cup baby rocket leaves
½ bunch parsley
Juice of 1 lemon
Coles sea salt
Coles black pepper
¼ cup Squeaky Gate extra virgin olive oil

Method

Heat a BBQ or griddle pan until smoking hot. Season the lamb loin chops generously with salt. Place them on the grill, fat side down first, to render some of the fat. Cook on both sides until nicely charred and just cooked through. Allow the chops to rest for at least 5 minutes.

In a jug, combine all the sauce ingredients and blend with a stick blender until smooth. Taste and adjust the seasoning as desired.

Serve the lamb chops with the anchovy and rocket sauce in a dipping bowl on the side.

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Homemade Fresh Cheese

Homemade Fresh Cheese

Recipe by Michael Weldon

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

Ingredients

3 cups Norco Full Cream Milk
1 cup Norco cream
2 tbs vinegar 
Pinch of salt

Method

In a large saucepan, combine the cream, milk, and salt. Place over medium-low heat, stirring gently, until the mixture reaches 93°C. Be careful not to let the milk come to a rapid boil.

Once the liquid reaches 93°C, add the vinegar and stir once. Turn off the heat and let the mixture sit undisturbed for 15 minutes.

Line a sieve with cheesecloth. After 15 minutes, use a slotted spoon to scoop out the cheese curds and transfer them into the lined sieve. Continue until all the curds have been collected.

Your cheese is now ready to use in the same way as ricotta. It will keep in the fridge for a few days, but it’s also delicious eaten straight away.

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Crumbed Lamb Cutlets, Turmeric Yoghurt & Hot Honey

Crumbed Lamb Cutlets, Turmeric Yoghurt & Hot Honey

Recipe by Brent Draper

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

Ingredients

8 lamb cutlets frenched
1 cup plain flour
3 cups panko bread crumbs
2 eggs
1 small tub greek yoghurt
2 knobs fresh turmeric
1 lime
¼ cup honey
1 birdseye chill
1 bunch curry leaves
Vegetable oil for frying
Coles sea salt & pepper

Method

Start by setting up a breading station with three bowls: one for flour, one for whisked eggs, and one for panko breadcrumbs. Using one hand for wet ingredients and the other for dry, coat the lamb cutlets by dipping them first into the flour, then into the egg, and finally into the breadcrumbs. Set the breaded cutlets aside on a plate.

Fill a small pot halfway with vegetable oil and heat it to 180°C. Once the oil reaches temperature, fry the curry leaves for 10 seconds, then transfer them to a paper towel to drain.

To make the turmeric yoghurt, grate fresh turmeric into the Greek yoghurt. Mix in half of the fried curry leaves, finely diced spring onions, and season with salt and pepper.

For the hot honey, warm honey in a small pan over low heat. Add finely diced birdseye chillies, and once the honey becomes runny, remove it from the heat and set aside.

Fry the lamb cutlets in the hot oil for 4–5 minutes, or until golden brown. Transfer them to a paper towel to drain excess oil.

To serve, arrange the lamb cutlets on a serving plate. Pour the turmeric yoghurt into a small bowl, sprinkle with the remaining curry leaves, and drizzle the hot honey over the cutlets. Enjoy!

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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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