Mixed Yakitori

Mixed Yakitori

Ingredient

2 chicken thighs, cut into strips
1 Spring Onions
200g chicken mince
1 egg yolk
1tbs grated ginger
1tbs diced spring onion
1tbs sesame oil
2 bunch asparagus
½ cup Japanese Soy
¼ cup Mirin
¼ cup sugar
1tsp potato flour
16 skewers, soaked in water

Method

Heat a yakitori grill, bbq or griddle pan until hot.

In a small saucepan combine the soy, mirin, sugar and potato flour. Bring to the boil and remove from the heat and allow to cool.

In a bowl combine the chicken mince, egg yolk, grated ginger, diced spring onion and a pinch of salt, mix together. Divide into 4 equal-sized pieces and mould onto skewers.

On 4 more skewers thread a piece of chicken, a piece of spring onion. Another piece of chicken, a piece of spring onion and finish with a piece of chicken. Repeat until all skewers are made

Threat the 3 pieces of asparagus onto 2 skewers. Repeat this process until all the asparagus is skewered.

Cook the skewers over the grill and glaze with the soy sauce mixture as the skewers cook. Glaze a few times until the skewers are cooked.

Recipe by Michael Weldon

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Charred Green Beans With Spicy Tonnato Sauce

Charred Green Beans With Spicy Tonnato Sauce

Ingredient

600g green beans, trimmed
1 Tablespoon Red Island olive oil, plus extra to serve
½ teaspoon sea salt
1/3 cup Pistachio nuts, chopped
½ bunch dill sprigs to serve
Cracked black pepper to serve

Spicy Tonnato Sauce:
90g good quality tuna in olive oil (Sirena)
1 hard-boiled egg, peeled, roughly chopped
¼ cup whole egg mayonnaise
2 anchovy fillets in oil, drained 2 teaspoons baby capers
2 teaspoons lemon zest
2 Tablespoons lemon juice
1 long green chili, diced, plus extra to serve
60ml Red Island olive oil

Method

To make the tonnato sauce, place the tuna and its oil, plus all the other sauce ingredients into a small food processor. Season with a small pinch of sea salt and blend until smooth, adding a little extra olive oil if the mixture is too thick. Set aside.

Heat a non-stick frying pan or BBQ grill to high. Toss the beans in the oil and a pinch of sea salt and grill, turning for 5 minutes, or until charred and tender.

To serve, spread half the tonnato sauce onto the base of a serving platter. Top with the beans and drizzle over some extra sauce. Scatter with pistachio nuts, dill, cracked black pepper and an extra drizzle of olive oil.

Recipe by Courtney Roulston

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Ducks Poke Bowl

Ducks Poke Bowl

Ingredient

300g sashimi
2 sheets toasted nori
1 tbs toasted sesame seeds
6 eggs, soft boiled

Poke Salad Base:
3 cups cooked brown rice
30g wakame, rehydrated then squeezed of any water
2 Lebanese cucumbers, halved lengthways and roughly chopped
1 bunch radishes, quartered
1 large green chilli, thinly sliced

Soy Mirin Dressing:
3 cloves garlic, peeled and roughly chopped
1 thumb size piece of ginger, peeled and roughly chopped
Stems and roots from 1 bunch coriander
30ml lime juice
60ml lemon juice
150ml soy sauce
300ml mirin
35g caster sugar

Method

To soft boil the eggs, place 6 eggs that have come to room temperature into boiling water for 6 minutes. Refresh in ice-cold water and once cool enough to touch peel the eggs.

Soy Mirin Dressing
For the dressing place everything into a blender and blend until smooth.

Poke Salad Base
To make the salad, simply place all of the ingredients into a large mixing bowl, dress well with the soy + mirin dressing and season with a touch of salt. Give the mixture a good stir and divide it into 6 bowls. Place some of the sashimi next to the poke salad. Next, crush the toasted nori sheets over the top of the poke salad and sprinkle over the toasted sesame seeds. Lastly, top with a soft boiled egg that has been cut in half.

Recipe by Andy Allen

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Golden Dahl With Quick Naan Breads

Golden Dahl With Quick Naan Breads

Ingredient

1 cup (250g) red split lentils, washed 
1 tsp ground turmeric
2 carrots, grated box grater
3 cups cauliflower, grated 
200ml coconut cream
½ cup Red Island olive oil 
12 fresh curry leaves
1 brown onion, finely diced 
1 tsp whole cumin seeds 
1 tsp yellow mustard seeds 
2 long green chillies, finely chopped 
1 bunch coriander, stems chopped, tops reserved to garnish  
Sea salt to taste
2 tbs lemon juice

Naan Breads:

300g self raising flour
2 tbs sesame seeds
170g Jalna Greek yoghurt

Method

Place the lentils and turmeric into a pot with lid and cover with 3 cups cold water. Bring up to the boil, then reduce the heat and simmer, covered for 15 minutes. Scoop off any impurities floating on the top of the water with a spoon, then add in the carrot and cauliflower. Cook for a further 15 minutes, or until the vegetables are tender. Add in the coconut cream and turn the heat down to very low.

Heat half of the oil in a frying pan over a medium heat, add the curry leaves and cook for 20 seconds, or until crisp. Tongs Remove the leaves from the oil and set aside on paper towel lined tray/plate. Place the pan back onto the heat and add in the onion and cook for 2-3 minutes until translucent wooden spoon. Add in the cumin, mustard seeds, chilli, coriander stalks and cook, stirring for 2-3 minutes, or until fragrant. 

Add the onion mixture into the lentils and mix well wooden spoon. Stir through sea salt, lemon juice and check for balance and turn the heat off.

Meanwhile for the flatbreads, place the flour, sesame seeds and a good pinch of sea salt into a large bowl. Make a well in the center and add yoghurt and 75ml of cold water. Mix to form a dough.

Tip the dough onto a lightly floured work surface and knead for 30 seconds. Divide into 6 balls and flatten each ball using the palm of your hand, then roll with a rolling pin into a 5mm thick circle. Heat a tablespoon of oil in a large frying pan over a medium heat. Cook the breads for 2-3 minutes each side, or until puffed and golden. Tongs Keep warm in a low oven while cooking the remaining breads.

Place the dahl into a serving bowl and garnish with reserved coriander, crispy curry leaves and serve with warm flat breads on board/plate on the side.

Recipe by Courtney Roulston

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Prawn Tacos with Pickled Onion

Prawn Tacos with Pickled Onion

Ingredient

500g peeled prawns
1 tsp ground cumin
1 tsp smoked paprika
1 tbs Red Island extra virgin olive oil
1 medium red onion, thinly sliced
100ml white vinegar
50g caster sugar
50ml water
1 tsp salt
150g sour cream
1 lime, juiced
2 tbs chopped chipotle in adobo sauce
8 corn tortilla
1/2 iceberg lettuce, finely shredded
½ bunch coriander, leaves picked
Mexican hot sauce, like Cholula

Method

Combine the prawns, cumin, paprika, extra virgin olive oil and a pinch of salt in a bowl, mix until the prawns are evenly coated in the spices.

Add the vinegar, sugar, water and salt to a small saucepan. Bring to the boil then pour over the sliced onions. Leave to pickle for 10-15mins.

In a bowl combine the sour cream, lime and chipotle, mix until smooth.

Heat a frypan or griddle over a high heat until smoking. Toast the tortillas for 10-15 seconds each so they slightly toast and become pliable. Once heated place in a tea towel and gently wrap so they steam. Repeat until all are toasted, stacked and wrapped.

In the same pan add the prawns and cook until just cooked through, you will need to turn the prawns once. You’ll know to turn them when they change colour half way through the prawn.

Assemble the Tacos; start with lettuce on the tortilla followed by the sour cream mixture, then the prawns and pickled onion. Top with the coriander and dot with hot sauce if you like it hot!

Recipe by Michael Weldon

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Buttermilk Fried Chicken Wings With Hot Sauce

Buttermilk Fried Chicken Wings With Hot Sauce

Ingredient

2kg chicken wings
2L frying oil

Marinade

1L buttermilk
1tbs ginger powder
1tbs garlic powder
1/2 tbs chilli powder
2tsp cooking salt

Chicken flour

500g rice flour
500g plain flour
30g garlic powder
30g ginger powder
30g chilli powder
30g cooking salt

Smoked paprika salt

50g salt flakes
1tbs smoked paprika

Method

Place all of the ingredients for the marinade into a container. Whisk all of the ingredients together so that they’re well incorporated.

Submerge the chicken wings in the marinade. Place the chicken container in the fridge and leave the wings to marinate overnight.

Heat the oil in a deep fryer to 180 degrees.

Drain the chicken wings from the marinade. Roll them through the chicken flour so that they’re well coated. Shake off any excess flour from the chicken wings and submerge them in the hot oil.

Cook the wings for 7 minutes until they’re cooked through.

Drain onto paper towel and season well with the smoked paprika salt.


Serve with your favourite hot sauce.

Recipe by Andy Allen

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Roasted Tomato Sugo

Roasted Tomato Sugo

Ingredient

1kg roma tomatoes
1/2 bunch thyme, leaves removed
1/2 bunch rosemary, leaves removed
6 garlic cloves, finely sliced
2 brown onions, roughly diced
1.5 tbs salt
2 tsp pepper
150ml Red Island extra virgin olive oil
2 lemons, juiced
1 bunch parsley leaves, roughly chopped

Method

Pre heat your oven to 160 degrees.

Remove the core from the tomatoes and cut them into quarters. drizzle with olive oil and season with salt and pepper. Roast the tomatoes for 45 minutes.

While the tomatoes are roasting place a large saucepan over a medium to low heat. Add 50ml of the olive oil and the diced onions, garlic, rosemary and thyme leaves. Cook the mixture out for 15 minutes, making sure you don’t get any colour on the onions.

Once the tomatoes have come out of the oven roughly chop them on a board. Add the chopped tomatoes and parsley to the saucepan and cook out for a further 10 minutes.

Finally, season the sugo with the lemon juice, salt and pepper and the rest of the olive oil.

Recipe by Andy Allen

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Soba Noodle Salad with Broccoli and Miso Dressing

Soba Noodle Salad with Broccoli and Miso Dressing

Ingredient

80ml rice bran oil
1 large head of broccoli, cut into florets
1 medium eggplant, cut into 3cm cubes
1/2 packet soba noodles
1 bunch coriander, washed and roughly chopped
75ml miso dressing
Furikake seasoning to garnish

Miso dressing
125g white miso
200g grape seed oil
50ml white wine vinegar
100ml warm water

Method

Pre heat your oven to 240 degrees.

Place the broccoli florets and eggplant onto two separate roasting trays. Give both trays a good drizzle of rice bran oil and season well with salt and pepper.

Roast the eggplant and broccoli at 240 degrees for 15 - 20 minutes. Remove from the oven and leave to cool.

While the vegetables are cooking, cook the soba noodles in a pot full of boiling salted water for 7 minutes. Once they're cooked, strain them off and refresh them in ice water.

Once they're cooled, strain from the water and then toss with 15ml of rice bran oil.

For the miso dressing, pour in the miso and white wine vinegar into a blender. Blend on high for 10 seconds or until the miso and vinegar are combined.

Reduce the speed of the blender to medium and slowly start to add the grape seed oil. Continue to slowly add the oil until it’s all been emulsified. Add the warm water slowly at the end to thin the dressing out.

Place the broccoli, eggplant, wakame, coriander and soba noodles into a large mixing bowl. Add the miso dressing and a touch of salt. Give the salad a good mix so that everything is coated in the dressing.

Taste the salad before you plate to make sure that it has enough dressing and is seasoned correctly. You should taste a slight hint of miso.

Pour the salad out onto your serving bowl and generously top with the furikake seasoning.

Recipe by Andy Allen

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Pork and Prawn Dumplings

Pork and Prawn Dumplings

Ingredient

Dumpling filling
200g pork mince
20 raw green prawns, peeled and de-veined
1 tablespoon ginger, finely grated
2 cloves garlic, crushed/grated
1 tablespoon coriander stems, finely sliced, tops reserved for garnish
2 green spring onions/scallions, finely sliced
1 teaspoon sesame oil
1 tablespoon light soy sauce
1 packet won ton wrappers (20)
1 egg, beaten for brushing

Chili Oil:
2 tablespoons dried chili flakes
½ teaspoon Chinese 5 spice powder
1 tablespoon roasted white sesame seeds
1 bay leaf
2/3 cup sunflower oil

Method

To make the chili oil, place the chili flakes, 5 spice powder, sesame seeds and bay leaf into a heatproof bowl. Heat the oil until nearly smoking, then carefully pour over the chili mixture. Mix with a metal spoon while the oil is hot so everything cooks evenly. Once cool, remove the bay leaf and place into a jar. The longer the oil sits, the more fragrant it will get.

Place all the dumpling filling ingredients in a bowl, and mix well.

Place the won ton wrappers on a clean tea towel. Place 1 heaped teaspoon of the mixture in the centre of the wrapper. Brush the outside of the wrapper with a little egg. Fold the dumpling over to form a triangle shape, ensuring that no air is inside. Place a little egg on one corner of the dumpling, and bring it around to meet the other side, (this will form a collar on the dumpling and allow the sauce to sit in the pocket). Repeat with all the dumplings and keep under a clean damp cloth.

Bring a large, wide-based frying pan of salted water up to a gentle simmer. Slide the dumplings into the pan and gently poach for 5-6 minutes, occasionally moving around to ensure they do not stick.

Remove with a slotted spoon and place into a shallow serving bowl. Drizzle with chili oil and reserved coriander sprigs.

Recipe by Courtney Roulston

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Corn, Chickpea and Avocado Salad With Spicy Lime Dressing

Corn, Chickpea and Avocado Salad With Spicy Lime Dressing

Ingredient

5 cobs fresh corn
2 tablespoons Red Island extra virgin olive oil
sea salt for seasoning
2 x 400g tins chickpeas, rinsed, drained
2 Lebanese cucumbers, sliced into 1cm cubes
1 large avocado, peeled sliced into 2cm cubes
3 green shallots/scallions, finely sliced
½ bunch coriander, leaves picked into stems

Dressing:
2/3 cup kewpie/whole egg mayonnaise
1 tablespoon Sriracha chili sauce
1/3 fresh lime juice, plus extra wedges to serve
1 tablespoon pure maple syrup
sea salt to taste

Method

Heat a non-stick frying pan over a medium/high heat. Slice the kernels from the corn cobs and place into the pan along with the oil and a pinch of salt. Cook for 5 minutes, or until slightly charred.

Allow corn to cool slightly before placing in a bowl along with the chickpeas, cucumbers, avocado and scallions. Gently toss the salad and place into serving bowls.

Whisk all the dressing ingredients together and drizzle over the corn salad. Garnish with coriander sprigs & extra lime wedges on the side.

Recipe by Courtney Roulston

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Shawarma Roast Cauliflower With Tahini and Pomegranate

Shawarma Roast Cauliflower With Tahini and Pomegranate

Ingredient

1 large whole cauliflower, outer leaves on
3 tablespoons Red Island olive oil
1 teaspoon ground cumin
1 teaspoon ground sumac
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
1 long green chillie, sliced
1/3 cup pomegranate seeds
2 tablespoons round mint leaves, finely sliced
2 tablespoons pinenuts, toasted

Tahini Sauce:
2 tablespoons tahini
1 small clove garlic, minced
2 tablespoon lemon juice
1 tablespoon maple syrup
1/3 cup warm water

Method

Preheat the oven to 180 degrees C and place the rack in the middle position.

Trim off some of the larger outer leaves from the cauliflower, but leave some intact to protect the cauliflower as it cooks.

Cutaway the base of the stalk so the cauliflower can sit flat, then cut a cross down into the base.

Bring a large pot of salted water up to a simmer and place the cauliflower upside down in the water and cook for 5 minutes to begin the cooking process.

Remove from the water and drain before placing onto a lined oven tray.

In a bowl mix the olive oil, spices and sea salt, then rub all over the cauliflower.

Roast for 40-45 minutes, or until the cauliflower is tender when a small knife is inserted.

Allow the cauliflower to rest for 5 minutes before placing onto a serving plate.

Drizzle with tahini sauce and scatter over green chillie, pomegranate, mint and pinenuts before serving.

Recipe by Courtney Roulston

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Midweek Pasta With Blistered Cherry Tomatoes, Anchovy, Garlic And Chilli

Midweek Pasta With Blistered Cherry Tomatoes, Anchovy, Garlic And Chilli

Ingredient

500g of your favourite pasta
1.5 punnets of cherry tomatoes, halved
Anchovy fillets, roughly chopped
1 large red onion, finely diced
2 cloves garlic, peeled and finely diced
1 tsp chilli flakes
1 lemon, juice and zest
1/4 cup Red Island extra virgin olive oil
1 tbs capers
1/2 bunch basil, roughly chopped
100g parmigiano reggiano

Method

Start by placing your pasta in a large saucepan full of boiling salted water.

In a large frying pan, place half olive oil into the pan over a medium heat.

Throw in the onion, garlic, anchovy, chilli and capers and sweat down until the onions become translucent. This should take about 3 minutes.

Add the halved cherry tomatoes and turn the heat up to high. We’re looking for the tomatoes to just start to collapse, which should take about 2-3 minutes. Season the mix well with salt and pepper at this point.

From there, add the rest of your olive oil, the lemon juice and zest and the basil. Lastly we want to drag all of the pasta from the boiling water to the frying pan, making sure you pull in some of the pasta water.

Once all of the pasta is in the pan, toss around to coat the pasta in the sauce.

Split the pasta between a couple of bowls, grate over some parmesan cheese and get stuck in!

Recipe by Andy Allen

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Roast Pumpkin With Spiced Yoghurt Glaze and Chickpea Crumble

Roast Pumpkin With Spiced Yoghurt Glaze and Chickpea Crumble

Ingredient

½ large sized Jap pumpkin, skin on (around 6 thick wedges)
4 tablespoons Red Island extra virgin olive oil
Sea salt to taste
1 tablespoon pomegranate molasses to serve
¼ bunch coriander leaves to serve
1 French shallot, sliced into thin rounds
Cracked black pepper to serve

Spiced Yoghurt:
2 cups Natural Jalna Yoghurt
1 teaspoon whole cumin seeds
¼ teaspoon ground cinnamon

Chickpea Crumble:
1 x 400g can Coles chickpeas, drained, roughly chopped
2 tablespoons sesame seeds
2 tablespoons sunflower seeds
2 tablespoons pepita seeds

Method

Preheat the oven to 180 degrees C. Place the pumpkin wedges onto a lined oven tray and drizzle with 2 tablespoons of the oil and a pinch of sea salt flakes.

Roast the pumpkin for 40 minutes, or until tender, but still holding shape. Allow the pumpkin to cool at room temperature.

Meanwhile, place the chopped chickpeas onto a separate lined tray and drizzle with remaining oil and season with sea salt. Roast the chickpeas for 30 minutes, stirring occasionally, or until crunchy. Place the sesame seeds, sunflower seeds & pepita seeds into the oven with the chickpeas for 5 minutes, or until toasted.

Dry roast the cumin seeds and crush in a mortar and pestle. Whisk the cumin and cinnamon through the yoghurt in a bowl.

To serve, once pumpkin wedges have cooled on the tray, glaze with the spiced yoghurt. Scatter the cooled crumble over the yoghurt, drizzle with pomegranate molasses, coriander sprigs, shallot rounds and black pepper.

Recipe by Courtney Roulston

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Sweet Potato, Red Onion and Blue Cheese Omelette

Sweet Potato, Red Onion and Blue Cheese Omelette

Ingredient

1 large sweet potato - peeled and diced into 1cm cubes
1 large red onion - peeled and cut into 1cm slices
2 tsp dried oregano
1tbs Red Island extra virgin olive oil
1/2 bunch fresh parsley - picked and roughly chopped
75g stilton blue cheese cheese

Garnish
1/2 bunch parsley - washed and leaves picked
1 shallot - peeled and finely slice
Juice of half and lemon.
8 eggs - 2 per person

Method

Preheat your oven to 200 degrees.

Place the onion and sweet potato into a large roasting pan. Drizzle over the olive oil and season with salt, pepper and oregano. Mix everything together so that the veggies are coated in the olive oil. Roast at 200 degrees for 10-12 minutes or until the sweet potato is just cooked.

Place two eggs, in three different bowls and whisk them together until they’ve just broken up.

Place a medium-sized non-stick frying pan over and medium heat.

Once the pan is hot, drizzle in a couple of teaspoons of extra virgin olive oil and add in one bowl of eggs. Pick the pan up and slowly start to swirl the eggs around the edge of the pan. You'll notice the eggs starting to cook around the outside. Place the pan back on the heat and season with salt and pepper. Now start to arrange the sweet potato, red onion, parsley and blue cheese around one half of the egg mix. You’ll need to work fast here so that they don’t overcook the eggs.

Next, using a spatula, you wont to fold back the empty side of the eggs over the top of the filling. Transfer onto your serving plate and top with the parsley leaves, sliced shallot, dressed with a squeeze of lemon.

Recipe by Andy Allen

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Chicken and Tarragon Pie

Chicken and Tarragon Pie

Ingredient

600g Chicken thighs, cut into chunks
2tbs plain flour
2 Leeks, sliced
1 Carrot, diced
50mls White wine
400mls reduced salt Chicken Stock
100mls cream
½ bunch of tarragon, leaves picked
Sea salt
Black Pepper
2 sheets of puff pastry, thawed
Red Island Extra virgin olive oil
1 egg

Method

In a medium frypan, heat a drizzle of oil over a medium heat. Add the chicken and cook until browned all over.

Add the leek and carrot, sweat for a couple of minutes.

Add the wine and cook out until mostly reduced. Top with stock and bring to the boil then reduce to a simmer. Cook for 25-30 minutes until the chicken is cooked through. Add the cream, tarragon and lemon zest, warm through.

Transfer pie mixture to a bowl and cool in the fridge.

Back in the same frypan or in an oven safe dish, add pie mixture then top with the pastry. Crimp the edges and glaze the top with egg yolks. Make 2 cuts into the pastry to allow steam to release.

Cook in a 180deg C oven until for 25-30 minutes until the pastry is golden and flaky.

Serve straight way from the oven.

Recipe by Michael Weldon

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Crisp Skin Duck Breast with Peach, Tarragon and Honey

Crisp Skin Duck Breast with Peach, Tarragon and Honey

Ingredient

2 Luv-a-Duck Duck breasts
4 Peaches, quartered
1 Onion, cut into rings
2tbs honey
1tbs butter
1 lemon, juice
1 bunch tarragon, leaves picked
1 bag Butter Leaf Mix
¼ cup roast almonds, diced
Red Island Olive oil
Sea Salt

Method

Place the duck breasts skin side down in a cold pan. Place the heat over a medium heat and cook on the skin side for ¾ of the cooking time. Once the fat is rendered and the skin is golden turn and cook until the other side is set. Once cooked remove from the pan and leave to rest.

In the same pan, the duck was cooked in add the honey and butter, cook until the honey and butter melts. Add the lemon juice and pinch of salt, stir through and remove from the heat.

In a griddle pan grill the peaches and onions until they get bar marks and soften slightly.

Slice the duck into thin pieces.

To serve, lay the leaves on a platter, top with peaches, onion and duck. Then drizzle over the dressing, making sure to dress every piece of duck. Finish with the tarragon leave and almonds.

Recipe by Michael Weldon

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Turkish Apple Ezme Salad with Smoke Eggplant Yoghurt

Turkish Apple Ezme Salad with Smoke Eggplant Yoghurt

Ingredient

4 medium purple eggplants
1 cup Jalna natural yoghurt
2 tablespoons pomegranate molasses to serve

Apple Ezme Salad:
2 apples, finely diced
2 long green bullhorn peppers, seeded, finely diced
1 small red onion, finely diced
2 vine tomatoes, diced
¼ bunch flat leaf parsley, chopped
½ cup pomegranate seeds

Dressing:
1 clove garlic, grated on a microplane
sea salt to taste
¼ cup Red Island extra virgin olive oil
2 tablespoons lemon juice
1 tablespoons maple syrup
sea salt to taste
1 teaspoon ground sumac

Method

Place the BBQ onto a high heat. Place the whole eggplants directly over the flames on a grill plate of a cake rack. Cook the eggplants for 15-20 minutes, turning occasionally, or until burnt and the eggplant flesh has softened.

Place into a deep tray and cover with plastic wrap to allow the eggplants to steam.

Meanwhile, chop all the apple ezme salad ingredients and place into a bowl. Whisk all the dressing ingredients and pour over the ezme salad.

Gently peel the burnt skin from the eggplants and place onto a serving platter.

Top the eggplant flesh with the ezme salad and dollop with yoghurt. Drizzle over the pomegranate molasses before serving.

Recipe by Courtney Roulston

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Fried Cauliflower with Turmeric, Coriander and Lime Mayonnaise

Fried Cauliflower with Turmeric, Coriander and Lime Mayonnaise

Ingredient

Red Island Extra virgin olive oil for frying
1 large cauliflower, cut into florets

Batter
1/2 cup chickpea flour, sifted
1/4 cup rice flour
1tsp ground turmeric
Salt and pepper
Cold sparkling water

Turmeric, Coriander and Lime Mayonnaise
2 large free range egg yolks
½ tbs dijon mustard
2-3 tsp white wine vinegar
500ml Red Island extra virgin olive oil
1 bunch coriander, leaves finely chopped
½ tsp ground turmeric
1 lime, zest finely grated
4 sprigs of curry leaves
Salt flakes

Method

Get onto your fried cauliflower. Preheat your oil to 180 degrees. Start with the batter, it’s super easy. Simply mix the chickpea flour, rice flour, ground turmeric and salt and pepper together. Next, slowly add in some sparkling water until the batter resembles thin paint.

Dredge the cauliflower through the batter and transfer into the hot oil. Fry off until the cauliflower is golden and crispy.

Meanwhile, to make the Mayo, whisk together the egg yolks, mustard and white wine vinegar in a bowl. Slowly start to add a steady trickle of the extra virgin olive oil and continue to whisk. Once all of the oil is emulsified, season with salt flakes. Add the coriander, turmeric and lime zest and whisk through.

Use a slotted spoon to transfer fried cauliflower from hot oil to a paper towel-lined plate to drain. Season with salt as soon as it comes out of the hot oil.

Add the curry leaves to the hot oil and fry for 10 seconds or until translucent and crispy. Drain curry leaves on paper towel.

Serve cauliflower topped with some of the crispy curry leaves, alongside the mayonnaise.

Recipe by Andy Allen

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Thai Red Curry Mussels

Thai Red Curry Mussels

Ingredient

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

For the 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.

For the 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

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Avocado, Coconut & Cacao Mousse

Avocado, Coconut & Cacao Mousse

Ingredient

4 ripe Avocados, peeled & seeded
8 large medjool dates, seeded
100ml Coconut Cream, refrigerated overnight
½ cup raw cup cacao powder
1 teaspoon vanilla bean paste
½ teaspoon sea salt flakes
½ cup pure maple Syrup

Garnish:
½ cup Shredded coconut, toasted
4 figs, sliced
1 cup fresh raspberries

Method

Place the avocado flesh, dates, coconut cream, cacao powder, vanilla, salt and maple syrup into a blender. Blitz until smooth, scraping down the sides of the blender occasionally to ensure there are no lumps.

Place the mousse into the refrigerator for 2 hours to firm.

To serve, garnish the mousse with, coconut, raspberries and figs just before serving.

You can serve any of your favourite dried or fresh fruits, nuts or seeds on top of the mousse.

Recipe by Courtney Roulston

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