Butterflied Lamb Leg With Green Goddess

Butterflied Lamb Leg With Green Goddess

Ingredients

1 boned leg of lamb, butterflied

Marinade

10 garlic cloves
1 bunch rosemary, leaves removed
1 bunch thyme, leaves removed
2 lemons, zest finely grated and flesh juiced
3 large red chillies, seeds removed
½ tbs Coles Smoked Paprika
100ml Red Island Extra Virgin Olive Oil
1 tbs Coles Sea Salt Flakes
½ tbs Coles Cracked Black Pepper

Green Goddess Sauce

1 garlic clove
3 anchovy fillets
100g Coles Mayonnaise
100g natural yoghurt
½ cup parsley leaves
3 tbs chopped chives
2 tbs chopped tarragon
3 tbs red wine vinegar
3 tbs Red Island Extra Virgin Olive Oil
Coles Sea Salt Flakes and Coles Cracked Black Pepper, to season
Charred lemon cheeks, to serve

Method

Place all of the ingredients for the marinade into a food processor and blend for 15 seconds.

Pour the marinade over the lamb and let in marinate overnight. If you don’t have time, go for it, but the longer you leave the lamb, the better it’ll taste.

You can cook the lamb 2 ways - I prefer to cook it on a BBQ with a lid. Although if you don’t have BBQ, you can grill it on a griddle pan and finish it in the oven.

For the BBQ method, preheat your BBQ to a medium high heat. Place the lamb leg on the BBQ and cook on each side for 3 minutes until you get some good colour on each side.

From there, reduce the heat to low, and close the hood. These days, I prefer using a meat thermometer to ensure the perfect cooking of the lamb. Once the thickest piece of the lamb reached 45 degrees, take the lamb off the BBQ and let it rest of 10 minutes.

Slice the lamb as thinly as possible.

While the lamb is on the BBQ, make the Green Goddess. Place everything into a food processor and blitz until smooth.

Scatter the green goddess over the lamb and serve with a couple of charred lemon cheeks.

Recipe by Andy Allen

More like this

Banging Baba Ghanoush

Banging Baba Ghanoush

Ingredients

2kg eggplant
1 tbs Red Island Extra Virgin Olive Oil
500g brown onion, peeled and roughly diced
6 garlic cloves, peeled
1 bunch parsley, roughly chopped
75g tahini
100ml Red Island Extra Virgin Olive Oil
75ml lemon juice
Coles Sea Salt Flakes and Coles Cracked Black Pepper, to season

Garnish

1/2 bunch of mint - leaves picked and roughly chopped
2 tbs toasted slivered almonds
1 tbs pomegranate seeds
2 tsp sumac
1 tbs Red Island Extra Virgin Olive Oil
Toasted Turkish bread, to serve

Method

Place a cake rack over your gas stove. Alternatively, you can do this over the grill part of your BBQ.

Place the eggplant directly over the flame until you have blackened all sides. You will know when it’s done as little pockets of steam will start to appear.

Place all of the eggplants into a large mixing bowl and cover with cling film to steam through the eggplants.

Once cool enough to handle, cut the eggplants in half lengthways and spoon out the flesh making sure you don't include any of the burnt skin.

Place a large pot over a medium to high heat. Throw in the olive oil, brown onion and garlic cloves and cook down for 7 minutes or until the onion has some good caramelisation.

Add in the eggplant and parsley and reduce the heat to medium.

Cook the eggplant out, occasionally stirring for 15 minutes or until the colour has changed on the eggplant from a pale white colour to a darker grey colour. Take off the heat and leave to cool.

Once cooled transfer to a large mixing bowl and stir in the tahini, lemon juice, olive oil and salt and pepper.

To serve, spoon some of the baba onto a large plate. Scatter over the garnish and serve with toasted Turkish bread

Recipe by Andy Allen

More like this

Perfect Steak with Chimichurri

Perfect Steak with Chimichurri

Ingredients

Steak of your choice (I like a rib eye on the bone)

Chimichurri

1/2 bunch coriander, leaves picked
1/2 bunch parsley, leaves picked
1 green chilli, seeds removed
1/2 garlic clove, minced
Juice and zest of 1 lemon
1 tsp Coles Dijon Mustard
2 tbs Red Island Extra Virgin Olive Oil
Coles Sea Salt Flakes and Coles Cracked Black Pepper, to serve

Method

Cook the steak however you bloody want to. I prefer cooking over coals and medium rare is best for me.

While the steak is doing its thing, get onto the chimichurri and for this, you want the sharpest knife in the house.

First, you want to chop your herbs. But don’t go at it like a mad man, because all you’ll do is turn your herbs into something that tastes like grass clippings. Next, you want to finely dice the green chilli.

Now that all the knife work has been taken care of, it’s time to throw everything else into a mixing bowl and gently stir it together.

Season the chimichurri with salt and pepper and give it a taste. You’re looking for a balance between the herbs, a background heat from the chilli and garlic, acidity and salt. The olive oil will bring everything together.

Recipe by Andy Allen

More like this

One Tray Chicken and Ratatouille Bake with Pistou

One Tray Chicken and Ratatouille Bake with Pistou

Ingredients

4 Coles Chicken Thigh Cutlets, skin on
4 tomatoes, large dice
2 zucchini, large dice
1 Red Capsicum, large dice
1 Yellow capsicum, large dice
1 Green Capsicum, large dice
1 Eggplant, large dice
4 sprigs thyme
400g can Coles Diced Tomatoes
½ cup Coles Chicken Stock
Coles Sea Salt Flakes, to season
2 bunches basil
4 garlic cloves
½ cup Red Island Extra Virgin Olive Oil, plus extra to serve
Gruyere
Cheese

Method

Pre heat an oven to 180deg C.

In a large roasting tray combine the tomatoes, Zucchini, Capsicum, Eggplant, Thyme, tin tomato and stock, season with salt and drizzle with olive oil. Top with the chicken thighs skin side up. Drizzle skin with extra olive oil. Put in the oven and cook for 20-25 minutes until the chicken is cooked through and the vegetables are soft.

In a jug combine the basil, garlic olive oil and a pinch of salt. Process until smooth using a stick blender.

Serve in the roasting tray with the pistou drizzled over the top of the chicken and ratatouille.

Recipe by Michael Weldon

More like this

Salt and Pepper Mushrooms with Spiced Salt

Salt and Pepper Mushrooms with Spiced Salt

Ingredients

500g shimeji mushrooms, tough ends trimmed
600ml Red Island Extra Virgin Olive Oil
2 Coles Free Range egg whites
2 cups potato starch (or can be rice flour)
Coles Sea Salt Flakes, to season
1 long red chilli, thinly sliced to garnish
Lemon cheeks to serve
½ bunch coriander leaves to serve

Spiced Salt

1 teaspoon Coles Sea Salt Flakes
½ teaspoon Sichuan peppercorns
½ teaspoon Coles Ground White Pepper
½ teaspoon Coles Ground Ginger
1 teaspoon Coles Caster Sugar
¼ teaspoon Coles Chinese Five Spice

Method

To make the salt and pepper seasoning, combine all the ingredients in a mortar and pestle, grind until a fine powder, set aside.

Check the mushrooms are cleaned and dry.

Fill a large wok or pan 1/3 full with oil and heat to 170-180 degrees C.

Place egg whites in a large bowl and whisk to soft peaks, then add the mushrooms to the egg. Using clean hands, work the whites into all the mushrooms.

Gradually add in the potato starch, until the mushrooms look dry, shake off any excess flour and carefully place in the hot oil. Using a slotted spoon, remove any small pieces of batter that rise to the surface. Cook the mushrooms in batches for 2 minutes, or until golden and crisp. Remove with a slotted spoon and place on paper towel-lined tray/plate to drain.

Place the mushrooms onto a serving platter and sprinkling over a little of the spiced salt seasoning. Garnish with coriander sprigs, chilli and lemon cheeks.

Tip – You can use any mushroom variety that you like; just adjust the frying time to suit. Oyster mushrooms work well.

Recipe by Courtney Roulston

More like this

Broccoli Stalk, Chilli and Garlic Stir Fry

Broccoli Stalk, Chilli and Garlic Stir Fry

Ingredients

2 broccoli stalks (whole work too), cut into batons
1 thumb size piece of ginger, cut into matchsticks
1 red onion, cut into petals
3 garlic cloves, thinly sliced
1 tsp chilli garlic sauce
150g silken tofu, large dice
2 spring onions, thinly sliced
2 tbs fried shallots
1 tbs Red Island Extra Virgin Olive Oil

Method

Heat over a high heat on a wok burner. When smoking, add the oil, broccoli, ginger, red onion and garlic, stir fry for 1 minute.

Add the garlic chilli paste into the wok and cook for 30 seconds, turning the vegetables to coat.

Add the tofu and cook until heated through.

Remove from the heat and serve in a bowl topped with spring onion and fried shallots.

Recipe by Michael Weldon

More like this

Orecchiette With Peas, Salsa Verde, Creme Fraiche And Pangrattato

Orecchiette With Peas, Salsa Verde, Creme Fraiche And Pangrattato

Ingredients

Orecchiette, 1 packet
100g Coles Frozen Peas

Pea Salsa Verde

200g Coles Frozen Peas
50g mint leaves
50g parsley leaves
50g basil leaves
35g Coles Baby Capers in Brine, rinsed
1 lemon, zest
2 tsp Coles white wine vinegar
2 tbs Red Island Extra Virgin Olive Oil
75g crème fraiche
1 brown onion, diced
3 cloves garlic, finely sliced

Gluten Free Pangrattato

1 loaf of gluten free bread
¼ cup Red Island Extra Virgin Olive Oil
1 tsp garlic powder
1/2 cup Coles pepitas, toasted then roughly chopped

Method

Pre heat your oven to 170 degrees.

Roughly chop the gluten free bread before you place it into a food processor. Pulse the bread until it resembles chunky breadcrumbs. Be careful not to blitz it too much as you want it quite textural when it comes out of the oven.

Place the breadcrumbs onto a large baking tray, coat with the extra virgin olive oil and season with salt and pepper.

Roast the breadcrumb in the oven for 20 minutes, taking the tray out and stirring the breadcrumbs every 5 minutes. This will unsure the cook evenly. The mix is done, when the breadcrumbs are a golden brown colour.

Once the mixture comes out of the oven, stir in the garlic powder and toasted pepitas.

Leave to cool before storing in an air tight container.

For the pea salsa verde, place 200g of peas into a blender along with the mint, basil, parsley, capers, lemon zest, white wine vinegar and extra virgin olive oil.

Blend the mixture on high until it just starts to come together. This should take about 5 - 10 seconds. Remove the mixture from the blender and set aside.

Place the orecchiette in boiling salted water and cook for 7 minutes.

While this is happening, get onto the base of your sauce by cooking off the diced onion and garlic in a pan over a medium heat. Once the pasta is cooked, strain off the pasta reserving about 50ml of the pasta water.

Place the orecchiette in the pan with the onion and garlic. Toss through the pea salsa verde, peas, crème fraiche and pasta water. Season the pasta with salt and pepper and then transfer into bowls.

Top with the pangrattato and a drizzle of extra virgin olive oil.

Recipe by Andy Allen

More like this

Thai Red Curry Mussels

Thai Red Curry Mussels

Ingredients

Thai Red Curry Paste

2 shallots, chopped roughly
6 large red chilli
3 birds eye chilli
1 bunch of coriander stalk/roots cleaned
2 lemongrass stalks, chopped
6 garlic cloves
2 thumb size pieces of ginger, peeled and chopped
1 tbs Coles ground cumin
1 tbs Coles ground coriander
1 tsp Coles chilli powder
2 tbs fish sauce
½ tbs shrimp paste
400g can Coles coconut cream, use 2 tbs and reserve the remainder for the curry

Thai Red Curry Mussels
1 kg mussels, cleaned and beards removed
3tbs Thai red curry paste
Reserved coconut cream
400g can Coles diced tomatoes
5 kaffir lime leaves
2 limes
1 bunch of coriander, chopped
1 long red chilli
1 loaf Coles sourdough

Method

Thai Red Curry Paste
Combine all the ingredients in blender and process until a smooth-ish texture.

Place in a jar and keep in the fridge with a drizzle of olive oil over the top, this will help it last longer.

If you want to keep it for a long time freeze in ice trays to make portioning simple.

Thai Red Curry Mussels
Heat 2tbs oil in a high sided saucepan that has a lid. Once hot add curry paste and stir. Cook until the paste has toasted off, intensified in colour and begun to split.

Add the tomato, coconut cream and Kaffir lime leave and bring to the boil.

Add the mussels into the pan and stir through place the lid back. gently shake the mussels to help once begin to open, once they begin to open he remove as soon as they too have

Once the mussels have opening remove and place into a bowl. Once all are in the bowl add some chopped coriander and extra chilli if you like. Pour the gravy over the mussels. Serve with crusty bread and rice.

Recipe by Michael Weldon

More like this

Crispy Roasted Brussel Sprouts With Chilli Caramel And Peanuts

Crispy Roasted Brussel Sprouts With Chilli Caramel And Peanuts

Ingredients

800g large Brussels sprouts, cut in half
¼ cup Red Island Extra Virgin Olive Oil
Coles Sea Salt Flakes, to season
1/3 cup roasted peanuts, roughly chopped
¼ bunch coriander sprigs to garnish

Chili-Caramel Sauce:

½ cup palm or brown sugar
1-2 tbs water
¼ cup Coles white wine vinegar
2 cloves garlic, crushed
2 long red chilli, seeded, finely chopped
1 tbs fish sauce
Juice of 1 lime

Method

Pre heat the oven to 190 degrees.

Toss the Brussels sprouts in oil and a pinch of sea salt and spread onto a lined oven tray. Roast for 30 minutes, or until dark in colour and crispy on the outside.

Meanwhile place the sugar and water into a pot over a medium heat. Bring up to the boil to dissolve the sugar. Turn down to a simmer and add in the vinegar, garlic, chilli and fish sauce. Continue to simmer for 5-6 minutes, or until slightly syrupy and glossy. Add in the lime juice and taste for a balance of sweet, sour and salty. Spoon

To serve toss the Brussels sprouts in the chilli caramel and place onto a serving platter. Scatter with peanuts and coriander to garnish.

Recipe by Courtney Roulston

More like this

Sri Lankan Fish Curry

Sri Lankan Fish Curry

Ingredients

500g white fish, cut into 2cm cubes
Steamed brown rice, to serve

Curry paste

1tbs sesame oil
10 long Thai chillies, deseeded
Stems and roots from 1 bunch of coriander, washed
5 garlic cloves, roughly chopped
1 thumb size piece of ginger, peeled and roughly sliced
50g palm sugar
2 tbs sweet soy sauce
1 stick of lemongrass, white part only roughly chopped
2 kaffir lime leaves
400g can Coles diced tomatoes
1 tbs tomato paste

Curry sauce

1 tbs Red Island Extra Virgin Olive Oil
1 large red onion, finely sliced
Fish curry paste
1.2L coconut milk
Fish sauce, to season
Lime juice, to season

Method

Curry Paste

Place a large pot over a medium to high heat.

Add in the sesame oil, garlic, ginger, lemongrass, coriander roots and stems, chillies and kaffir lime leaves and sweat down for 3 minutes stirring occasionally.

Add in the palm sugar, sweet soy, crushed tomatoes and tomatoes paste to the pan. Reduce the heat to a simmer and cook out for 1 hour, stirring occasionally to make sure it isn’t sticking.

Transfer the mixture to a blender and blend on high until smooth.

Curry Sauce

Heat up the rice bran oil to a medium-high in a large pot.

Add the onions and sweat down for 5 minutes until they become translucent. Add in the curry paste and coconut milk. Stir the sauce together, bring to the simmer and cook out for 20 minutes.

Season the curry sauce with 1/2tbs of fish sauce and the juice of 3 limes.

Poach the fish in the curry sauce for 3-5 minutes.

Serve the curry with brown rice and fresh coriander

Recipe by Andy Allen

More like this

Crispy Beef Loaded Hummus with Pickled Onions and Pinenuts

Crispy Beef Loaded Hummus with Pickled Onions and Pinenuts

Ingredients

Hummus:

2 x 400g cans Coles Chickpeas, rinsed
2 cloves garlic, peeled
1 heaped tablespoon tahini paste
1/3 cup lemon juice
2 teaspoons Coles Honey
¼ cup (60ml) Red Island Extra Virgin Olive Oil

Crispy Beef:

500g Coles Graze Grass fed beef mince
1 tablespoon Red Island Extra Virgin Olive Oil
1 tablespoon fresh ginger, finely chopped
1 teaspoon whole cumin seeds
1 teaspoon Coles ground coriander
½ teaspoon Coles ground cinnamon
1 tablespoon Coles Honey

Topping:

1/3 cup Coles Pinenuts, toasted
1 cup Greek yoghurt
½ teaspoon ground sumac
1 small shallot peeled, finely sliced into rings
1 cup flat leaf parsley, leaves picked
4 slices Lebanese or Pita breads

Method

To make the hummus, place all the ingredients into a blender along with a pinch of sea salt and blitz until smooth, adding a little extra warm water or olive oil if the mixture needs loosening.

Heat a large non-stick frying pan over a medium/high heat. Add in the beef, oil, ginger and a pinch of sea salt flakes and cook, for 5-6 minutes breaking up with the back of a spoon, or until beef is browned. Add in the cumin seeds, coriander, cinnamon and cook for 2-3 minutes to toast the spices. Add in the honey and cook until the beef is crispy and dark in colour.

Meanwhile toss the Lebanese bread in a little oil and char in a hot grill pan for 2 minutes each side to warm through.

To serve, spread the smooth hummus onto the base of a large platter. Top with the crispy beef mince, pine nuts, yoghurt, sumac, onion and parsley. Serve warm with toasted flatbreads on the side for dipping.

Recipe by Courtney Roulston

More like this

Corn And Chipotle Frittata

Corn And Chipotle Frittata

Ingredients

60ml Red Island Extra Virgin Olive Oil
5 corn cobs
1 large brown onion, roughly diced
1 bunch coriander stems and roots, finely diced
3 tbs Coles canned Chipotle in Adobo
6 Coles Free Range eggs
200ml milk
2 tomatoes, sliced
150g Coles grated tasty cheese
2 avocados peeled and quartered
1/4 red onion, finely sliced
2 tbs pickled jalepenos
1 bunch coriander
Toasted sourdough and hot sauce, to serve

Method

Pre heat the oven to 180 degrees

With a sharp knife, remove the corn from the cob.

Place a medium sized saucepan over a high heat and add the olive oil. Once the oil is hot, add the diced onion, corn and coriander stems and roots. Sweat the mixture down for 5 minutes.

Stir in the chipotle puree and season with salt and pepper.

Crack the eggs into a large bowl and whisk together with the milk. Make sure the season the eggs with salt and pepper also.

Pour the egg mix into the pan and gently mix it through the onion and corn base. Scatter over the grated cheddar and then place a layer of the slice tomatoes over the top of the cheese.

Bake in the oven for 10 minutes or until the egg mix has just set.

Once the frittata has come out of the oven, top with a mound of the quartered avocado, and scatter over the pickled jalapeños and roughly chopped coriander.

Serve with toasted sourdough and your favourite hot sauce hot sauce.

Recipe by Andy Allen

More like this

Beef, Feta And Silverbeet Gozleme

Beef, Feta And Silverbeet Gozleme

Ingredients

4 large wrap breads
4 tbs Red Island Extra Virgin Olive Oil
250g Coles GRAZE beef mince
2 cloves garlic, crushed
1 tsp Coles ground cumin
½ tsp Coles ground cinnamon
1 tbs tomato paste
2 tsp Coles Honey
Coles Sea Salt Flakes and Coles Cracked Black Pepper, to season
2 cups silverbeet leaves, finely chopped
2 green spring onions, finely chopped
½ cup flat leaf parsley, chopped
150g Coles Danish Feta Cheese, crumbled
1 lemon to serve
½ cup Greek yoghurt, to serve

Method

Heat 1 tablespoon of the oil on a flat BBQ plate, or non-stick frying pan. Cook the beef, breaking up with the back of a wooden spoon for 4-5 minutes, or until browned. Add the garlic, cumin, cinnamon and season with sea salt and pepper. Continue to cook for 2-3 minutes before adding the tomato paste and honey.

Add the mince mixture into a large bowl with the silverbeet and mix until the silver beet has slightly wilted. Allow to cool slightly then sprinkle in the green onions, parsley and feta cheese.

Place the wrap breads onto a clean work surface and fill one side of them with the beef mince. Fold the wraps over in half to cover the filling and drizzle the outside with the remaining oil. Cook the gozleme on a flat BBQ plate for 2-3 minutes each side, or until crisp on the outside. Slice into wedges and serve with the Greek yoghurt and lemon wedges.

Recipe by Courtney Roulston

More like this

Chargrilled Gem Lettuce with Anchovies and Salsa Verde

Chargrilled Gem Lettuce with Anchovies and Salsa Verde

Ingredients

2 Baby Gem lettuce, quartered lengthways
1 bunch parsley, finely chopped
1 bunch coriander, finely chopped
1 jar Coles Baby Capers in Brine, rinsed and chopped
1 lemon, juice
1 tbs Coles Dijon Mustard
1 cup Red Island Extra Virgin Olive Oil, plus extra for cooking
8-10 anchovies, half finely chopped and half sliced lengthways
75g Coles pumpkin seeds, toasted

Method

Heat a BBQ or Griddle pan until it begins to smoke.

Drizzle the cut sides of baby Gem Lettuce with oil and season with sea salt. Place on the grill, cooking both cut sides of lettuce for 1 minute each side or until slightly softened and charred. Once cooked, remove and place on a platter cut sides up.

In a bowl, combine the herbs, capers, mustard, lemon juice and olive oil, mix until evenly combined.

To serve, drizzle the dressing over the lettuce and then top with anchovies and a sprinkle of the pumpkin seeds.

Recipe by Michael Weldon

More like this

Lemongrass Chicken Skewers With Gnarly Peanut Sauce

Lemongrass Chicken Skewers With Gnarly Peanut Sauce

Ingredients

1kg chicken tights - bone out, 2-3cm dice
10 metal skewers

Marinade

3 tbs fish sauce
1 ½ tbs caster sugar
2 sticks of lemongrass, white
part finely chopped
1 long thai chilli, diced
2 garlic cloves, minced
1 x 2cm piece of ginger, grated
Zest of 2 limes

Peanut sauce - this makes a lot as you’ll be addicted to this stuff
2tbs Red Island Extra Virgin Olive Oil
200g dice brown onion, roughly chopped
100g garlic, peeled and roughly chopped
100g fresh ginger, peeled and roughly chopped
100g chilli, deseeded and roughly chopped
20g ground turmeric
2 kaffir lime leaves, shredded
1 stick of lemongrass, white part finely chopped
Stems and roots from 1 bunch of coriander
400g coconut milk
100ml water
100g oyster sauce
50ml lime juice
500g peeled and unsalted peanuts, roasted

Garnish

Coriander leaves
Chopped fresh chilli
Lime

Method

Pre heat your oven to 160 degrees

For the peanut sauce, place the brown onion, garlic, ginger, chilli, kaffir lime leaf, lemongrass and coriander into a blender. Blend on high with a touch of water until it resembles a paste.

Place a medium sized pot over a medium heat and add the rice bran oil and paste to the pan. Cook out eh paste for 10 minutes, stirring occasionally so that it doesn’t burn.

While the paste is cooking out, dry roast your peanuts in the oven at 160 degree for 7 minutes. Transfer them to the blender and pulse until the broken up but not a powder.

Next, add the turmeric to the paste and cook out for another 2 minutes. Then, add the peanuts to the pan and stir all the ingredients together. Then add the coconut milk and the water, bring to the boil and simmer for 10 minutes. Season with the oyster sauce and lime juice. I like my sauce fairly chunky so if you want it smoother, simply blend the final product.

Place all of the ingredients for the marinade into a mixing bowl and stir until the sugar is dissolved.

Add the chicken to the bowl and mix well. Let the chicken marinate for half and hour.

Skewer the chicken onto the skewers and cook over a bbq for around 7-10 minutes or until the chicken is just cooked.

Transfer the chicken skewers to your serving plate and generously spoon over the peanut sauce and garnish with the coriander, fresh chilli and lime.

Recipe by Andy Allen

More like this

Hectic Herb Bread

Hectic Herb Bread

Ingredients

6 slices of Coles Sourdough
1 bunch rosemary - leaves removed and roughly chopped
1 bunch parsley - leaves removed
1 large brown onion - diced
1 head of garlic - peeled and roughly chopped
1/2 punnet cherry tomatoes - halved
150ml Red Island Extra Virgin Olive Oil
Coles Sea Salt Flakes and Cracked Black Pepper, to season

Method

Place a large frying pan over a medium to high heat. Add a couple of tablespoons of the olive oil and add in the onion and garlic. Sweat down for 5 minutes making sure you don’t burn the onion or garlic. Add the chopped rosemary and continue to cook down for another 2 minutes or so.

Next, add the tomatoes. cook down the tomatoes until the start to soften and collapse. This should take about 5 minutes. Take the pan off the heat and leave to cool.

Add the mix to a blender, as well as the parsley leave and olive oil and salt and pepper. Pulse the mixture until it just starts to come together.

Toast the sourdough pieces and as soon as they come out of the toaster, spread with the garlic and rosemary mix. Optional: top with parmesan cheese for extra flavour.

Recipe by Andy Allen

More like this

Lamb Kofta Burgers With Grilled Eggplant And Spiced Yoghurt

Lamb Kofta Burgers With Grilled Eggplant And Spiced Yoghurt

Ingredients

10 small burger buns
2 large eggplants
2 baby cos

Kofta mix
1kg lamb mince
60g breadcrumbs
200g currants
150g slivered almonds, crushed
4 eggs
50g parsley, roughly chopped
250g onion, finely diced
15g garlic, minced
75g kecap manis
1 tbs chilli flakes
2 tbs smoked paprika
1/2 tbs white pepper
1 & 1/2 tbs salt flakes

Spiced Yoghurt
4 tbs natural or greek yoghurt
3 tsp garam masala
1 tsp salt

Method

Kofta Mix
Combine all of the ingredients together in a large bowl. Mix together with your hands, but be sure not to overwork the mix as it will become tough.

Shape the mixture into 8cm patties and cook off over a BBQ or grill until the burgers are medium-rare. Leave the burgers to rest before assembling the burger.

Spiced Yoghurt
Mix all ingredients together in a bowl.

To plate
Slice the eggplants into 1cm thick rounds. Coat with olive oil, season with salt and pepper, and grill over a BBQ or grill.

To assemble the burger, grill your buns until they’re lightly toasted. Spoon over some of the spiced yogurt on the top and bottom of the bun.

Place a burger on the bottom, followed by a couple of baby cos leaves and a few slices of the grilled eggplant.

Recipe by Andy Allen

More like this

Bun Cha with Spring Rolls

Bun Cha with Spring Rolls

Ingredients

Spring Rolls
12 spring roll wrappers
¼ Chinese cabbage, shredded
3 spring onions, sliced thinly
2 carrots julienne
12-15 dried sliced shiitake mushrooms, hydrated
1 tbs Coles Soy Sauce
1 tbs sesame oil
2 tbs Coles Cornflour
2 tbs water

Dipping Sauce
1 cup fish sauce
3/4 cup Coles Rice Wine Vinegar
¼ cup water
2 large red chillies, finely diced
2 garlic cloves, minced
3 tbs Coles Caster Sugar

Salad
150g vermicelli noodles
1 bunch coriander
1 bunch mint
1 bunch thai basil
250g bean shoots
½ iceberg lettuce, shredded
2 carrots, julienned and pickled

Method

To make the spring rolls combine the cabbage, spring onion, carrots, mushrooms, soy and sesame oil in a large bowl and mix together.

In a small bowl, combine the cornflour and water and mix until smooth.

One at a time, lay a small amount of filling onto a spring roll wrapper fold the sides in and roll tightly into a log shape. Seal the ends with the cornflour mix. Repeat until all the spring rolls are made.

Add the dipping sauce ingredients in a bowl and mix together until combined.

In a saucepan or wok with oil heated to 180deg c. Cook the spring rolls until golden and crunchy and drain on a paper towel-lined plate.

To serve plate up a bowl of noodles, lettuce, carrot and bean shoots. Topped with herbs and the fried spring rolls. Have the sauce on the side to pour over just before eating.

Recipe by Michael Weldon

More like this

Pad Thai With Prawns

Pad Thai With Prawns

Ingredients

300g Coles Green Prawns, tails removed
2tbs tamarind paste
3tbs fish sauce
2tbs palm sugar
2tbs water
½ tsp Coles chilli powder
2 shallots, sliced thinly
2 garlic cloves, sliced
3 Coles Free Range eggs, whisked
2 garlic cloves, sliced
150g Coles Firm Tofu, diced
2 spring onions, cut into 2cm pieces
100g bean shoots
125g rice noodles, hydrated in cold water
1 birds eye chilli, sliced
1 bunch of Coriander
40g Coles Crushed Peanuts
2 Limes

Method

Combine the tamarind, fish sauce, palm sugar, water and chilli powder, mix together to make pad thai sauce.

In a hot wok add a drizzle of oil, add the shallots and fry off for a minute. add the garlic fry for another minute. Add the eggs and fry until they resemble an omelette. Add the tofu and prawns, stir fry for a couple of minutes. Add the spring onions bean shoots and noodles fry for 1 minute.

Add the pad thai sauce and stir through the wok. Cook until everything is coated in the sauce and it has thickened.

Serve topped with crushed peanuts, coriander, chilli and limes wedges.

Recipe by Michael Weldon

More like this

BBQ Beef Banh Mi

BBQ Beef Banh Mi

Ingredients

2 x long Coles baguettes, split down the middle

Beef:
2 x 300g Coles Graze beef (rump or fillet), trimmed, thinly sliced 
1 Tablespoon fish sauce
1 Tablespoon Coles honey 
1/2 lemongrass stalk, finely chopped 
1 clove garlic, crushed 
2 teaspoons sesame oil 

Pickled Carrot:
2 large carrots, peeled & shredded or into noodles  
2 teaspoons Coles Sea Salt Flakes 
1/2 cup white vinegar 
1/3 cup Coles white sugar 

Fillings:
100g liver pate
1/2 cup Kewpie mayo
2 teaspoons Siracha chilli sauce* optional. 
2 large lebanese cucumbers, sliced 
2 spring onions, sliced 
1/2 bunch coriander, leaves picked 
1 long red chilli, thinly sliced 
1/3 cup Coles Crushed Peanuts, to serve

Method

For the pickled carrots, rub the salt into the carrots in a bowl and set aside for 10 minutes. Squeeze any excess liquid that the salt has drawn from the carrots and discard. Mix the vinegar and sugar into the carrot and set aside.

Mix all beef and marinade ingredients together & set aside for 10 minutes.

Heat BBQ or non-stick frying pan to medium/high heat and cook the beef for 3-4 minutes, or until cooked through and fragrant.

Drain the carrot from the pickling liquid.

Slice baguette & spread with pate, mayonnaise and sriracha sauce, if using. Add in the cucumber, pickled carrot, shallots, beef, coriander, chilli and fried Peanuts.

Slice into 15cm long Bahn Mi and serve.

Tip - Beef can be replaced with pork, chicken, lamb, beef, prawns, tofu or mushrooms.

Recipe by Courtney Roulston

More like this