Furikake Seasoning

Furikake Seasoning

Ingredient

1 packet nori sheets
3tbs toasted sesame seeds
3tbs wild rice
200ml frying oil
3tbs puffed quinoa
2 tsp salt flakes

Method

In a medium sized pot, heat the frying oil up to 220 degrees. Drop 1 grain of wild rice into the oil to see if it is hot enough to puff. If it puffs, gently place in the rest of the wild rice.

Leave it to puff in the oil for 5 seconds before draining it and leaving to cool on paper towel.

Over an open flame, wave the nori sheets through the flame to toast them using a set of tongs to hold them. The nori should be a little bit charred in places and turn crispy and brittle.

Once you’ve toasted all of the nori, scrunch the sheets together in your hands to break it up into fine pieces.

Mix together the rest of the ingredients in a bowl and season with the salt flakes.

Store in an air tight container.

Recipe by Andy Allen

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Three Herb and Prawn Cold Rolls with Double Dipping Sauces

Three Herb and Prawn Cold Rolls with Double Dipping Sauces

Ingredient

12 cooked Prawns, sliced in half
1 bunch coriander, picked
1 bunch mint, picked
1 bunch basil, picked
1 onion, sliced thinly
1 carrot, sliced thinly
1 cucumber, sliced thinly
¼ Chinese cabbage, sliced thinly
50g bean shoots
1 lime, juice
1tbs fish sauce
1tbs sesame oil
2tbs peanut butter
1/4 cup Hoisin Sauce
1tbs Sesame oil
1 garlic clove
2tbs soy sauce
2 tbs rice wine vinegar
1 chilli, diced
1tbs sweet chilli sauce
1tbs diced coriander stem
12 Rice paper sheets

Method

In a small sauce pan combine the peanut butter, hoisin, sesame oil and a grated garlic clove. Bring to the simmer and cook for 5 minutes. Remove from heat and allow to cool

In a bowl combine the soy sauce, rice vinegar, chilli, sweet chilli and diced coriander, mix together.

In a bowl combine the onion, carrot, cucumber, cabbage, bean shoots lime juice and fish sauce. Mix together.

Quickly slide a cold roll wrapper through a bowl of cold water. Place on a board and top with a small amount of the salad filling. Top with 2 slices of prawn. Top that with a coriander sprig, 1 or 2 mint leaves depending on size and 1-2 basil leaves depending on size. Fold in the sides and roll up to form the cold roll. Repeat the process until all rolls are rolled. Serve with the 2 dipping sauces on the side.

Recipe by Michael Weldon

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Crunchy Beef Salad

Crunchy Beef Salad

Ingredient

300g Rump Steak
2 tbsp mango chutney
1/4 red cabbage, finely shaved
2 orange carrots, cut into thin ribbons
1 medium cucumber, cut into thin ribbons
2 long red chilli, finely sliced
1/4 cup coriander
1/4 cup Vietnamese mint
1/4 cup sliced spring onion
2 tbsp Red Island Extra Virgin Olive Oil
Juice of 2 limes
1 tbsp. fish sauce
1 tbsp. honey
1/4 cup roasted peanuts

Method

Preheat a frying pan over high heat and allow to come to temperature for 3-4 minutes before beginning.

Season the steak with a good drizzle of extra virgin olive oil and sea salt before placing into the hot pan. Cook to your liking - for medium-rare cook for 2-3 minutes each side before resting for a further 3-4 minutes.

Meanwhile, make the crunchy salad. In a large serving bowl add the Red Island Extra Virgin Olive Oil, lime juice, honey and fish sauce and mix thoroughly using a for until thoroughly combined. Check the seasoning and adjust if needed.

To the serving bowl add the cabbage, carrot, cucumber, chilli and herbs. Do not mix at this point, wait until you are ready to serve before tossing the salad together.

When the steak is cooked to your liking, turn off the heat and add the mango chutney and turn the steak through the chutney to completely cover before removing from the pan and placing on the board to rest. Pour any pan juices over the salad.

Thinly slice the steak, give one last season with salt and freshly cracked pepper before placing on top of your salad.

To serve, toss the ingredients together ensuring everything is evenly coated with the dressing and enjoy.

Recipe by Lynton Tapp

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Duck and Dumpling Noodle Soup

Duck and Dumpling Noodle Soup

Ingredient

1 Luv-a-Duck whole duck, broken down into breasts, thighs and carcass
100g pork mince
1tbs diced ginger
1 Spring onion, diced
1tbs sesame oil
1tbs Soy Sauce
12 Wonton wrappers
6 chicken wings
1 onion, diced roughly
4 garlic cloves
1 thumb size piece of ginger sliced
2 Cinnamon quills
4 star anise
1tbs soy sauce
1tbs hoisin sauce
2 Bok Choy, quarters
400g Thin Egg Noodles
½ bunch Coriander

Method

In a 180c oven roast the duck carcass and chicken wings until golden brown, remove and drain off any fat.

In a large pot over a medium heat cook off the onion, garlic, ginger, cinnamon and star anise. Add the duck and chicken wings, cover with water and bring to the boil. Turn down to a simmer and cook for 2 hours until the broth is dark and rich. Strain off and season with the soy and hoisin sauce.

Cut the duck leg meat and skin from the bone and dice. Combine in a food processor with the pork mince, diced spring onion, diced ginger, sesame oil and soy sauce. Process until the duck meat is chopped into the other filling ingredients. Fill the wonton wrappers and fold into dumplings.

Score the duck breast into the fat. Place skin side down in a cold pan. Place over a medium heat and cook until the skin is crispy and fat is rendered out. Cook on the skin side for 3/4s of the time then turn to finish on the flesh side. Once cooked rest for 3-4 minutes then cut into 1/2cm slices.

To serve, bring the soup to the boil and cook the dumplings for 2 minutes. Divide the noodles, bok choy, duck breast evenly between 4 bowls. Add the cooked dumplings and top with the boiling soup. Allow to sit for a couple for minutes to heat the other ingredients through. Enjoy.

Recipe by Michael Weldon

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Oven Baked Buffalo Wings with Blue Cheese Sauce

Oven Baked Buffalo Wings with Blue Cheese Sauce

Ingredient

1kg Free Range Chicken wings, cut into single pieces and patted dry with paper towel
1tbs sea salt
1tbs black pepper
1tbs smoked paprika
1tbs Garlic powder
1tbs Onion powder
½ cup butter
½ cup Franks Hot Sauce
1tbs Honey
½ cup yoghurt
½ cup Blue Cheese
1tsp Celery salt
1tsp black pepper
Pickled Celery to garnish

Method

Preheat an oven to 210deg C

Combine the salt, pepper, paprika, garlic powder and onion powder in a large bowl, mix together. Add the wings and toss until evenly coated in the spices.

Place unto a wire cake rack over a baking tray. Making sure to space the wings so they don’t touch. Place in the oven and cook until crispy and golden.

In a saucepan combine the hot sauce, butter and honey. Place on a medium heat, cook stirring gently until the butter and honey are melted into the sauce.

Add the yoghurt, blue cheese, celery salt and black pepper to a bowl, mix together until combined into a sauce.

Once the wings are cooked add to a large bowl and pour over the hot sauce, toss until the wings are coated. Serve straight away with the blue cheese sauce on the side and come pickles. I like pickled celery.

Recipe by Michael Weldon

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Roast Beef and Potatoes

Roast Beef and Potatoes

Ingredient

1 ribeye roast
100g unsalted butter
4 garlic cloves
½ bunch thyme
Sea salt flakes to season
Red Island Extra virgin olive oil

Roast Potatoes:
1kg potatoes, peeled and halved
Sea salt flakes to season
Red Island extra virgin olive oil

Method

Preheat an oven to 170 deg C.

For the Roast Potatoes, place the potatoes in a saucepan of salted cold water. Bring the potatoes to the boil and cook until they begin to break around the edges. Strain in a colander and shake gently to fluff the outside of the potatoes.

Place potatoes onto an oven tray, drizzle with a generous amount of extra virgin olive oil and toss through until evenly coated. Place tray into the oven and cook for 30-40 minutes or until golden and crispy. Season immediately with salt.

For the Ribeye, heat an ovenproof frying pan over high heat until it smokes. Season the beef with salt and a drizzle of extra virgin olive oil. Sear the beef in the pan.

Halfway through the searing process add the butter, garlic and thyme. Once the butter melts, baste whilst turning and cooking the beef. When the beef is evenly browned all over, place the frying pan and beef into the oven.

Cook to your favourite level of cooking. Remove ribeye from the oven and rest for 15 minutes.

Carve the ribeye and serve with roast potatoes and your favourite condiment.

Recipe by Michael Weldon

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Bread and Butter Pudding

Bread and Butter Pudding

Ingredient

Softened butter, for spreading 1 table spoon for cooking
3 large apples
4 cardamom pods
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
8 thick slices bread (or any bread you have available)
2 cups (500ml) milk 
1 cup (250ml) single (pouring) cream 
3 large free range eggs
3/4 cup caster sugar 
1 vanilla bean, split and seeds scraped 
2 tablespoons Demerara sugar or raw sugar if not available
ice-cream or double cream, to serve

Method

Preheat oven to 170c. Butter the bread slices.

Place the milk, cream, eggs, caster sugar and vanilla bean and seeds in a bowl and whisk to combine.

Dice apples (2cm cubes leaving skin on).

Add butter to a non stick pan and slowly cook apples with all spices until apples are tender, then combine ¼ cup of sugar and set aside.

Place the milk, cream, eggs, remaining caster sugar (1/2 Cup) and vanilla bean and seeds in a bowl and whisk to combine.

Butter the bread slices and add cooked apple in between layers in baking dish then on top layer add remaining buttered bread with peaks facing up.

Pour custard mixture over the bread. Allow to soak for 1–2 minutes. Sprinkle over the Demerara sugar and place in a large deep baking dish. Add enough boiling water to come halfway up the side of the dish Butter the bread slices Butter the bread slices Butter the bread slices. Bake for 1 hour or until just set. Serve with Double Cream or Ice Cream. Serves 6.

Recipe by Phil Vakos

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Chicken Schnitzel

Chicken Schnitzel

Ingredient

2 Chicken Breasts, cut in half and bashed thin
150g Plain flour
3 eggs
200g Panko bread crumbs
5 thyme sprigs, leaves picked
75g Parmesan, finely grated
1tsp ground Black Pepper
1 tsp sea salt, plus extra for seasoning
Sunflower oil for frying
Lemon for garnish
Parsley for garnish

Method

Fill a sauce pan of oil over a medium high heat. Bring it to 180 deg C.

Combine the bread crumbs, thyme, and parmesan in a bowl and mix together. Repeat the process in another bowl with the flour, pepper and salt. Crack the eggs into the third bowl then line the bowls up starting with the flour followed by the eggs and finishing with the crumbs.

Coat the chicken in flour first, then through the eggs and finish in the crumbs ensuring that there is an even thick layer of crumb on the chicken.

Once the oil is hot carefully place the schnitzel into the pot and cook unitl golden, depending on oil depth you may need to flip the schnitzel half way through cooking.

Once golden remove and place straight onto paper towel to remove any excess oil. Season with some extra salt at this stage to season the schnitzel.

Serve with a wedge of lemon and some lightly dressed parsley leaves.

Recipe by Michael Weldon

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Texas Potato Salad

Texas Potato Salad

Ingredient

1kg Baby Poatoes, halved
4 Eggs, soft boiled and diced
3 pickles, sliced
1 celery stalk, diced
200g mayo
50g mustard
50mls pickle liquid
1tsp black pepper
sea Salt
Celery leaves
½ Dill sprigs, picked

Method

Boil the baby potatoes until cooked. Strain and allow to cool for 5 minutes.

Add the mayo, mustard, pickle liquid, black pepper and salt to a large bowl, mix together till combined.

Whilst the potatoes are still warm add the dressing and toss through to combine.

Add the eggs, pickles, celery, half of the dill and half of the celery leaves.

Serve in a sharing bowl and top with extra dill sprigs and celery leaves.

Recipe by Michael Weldon

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Split Iceberg Lettuce Salad with Yoghurt and Fried Onions

Split Iceberg Lettuce Salad with Yoghurt and Fried Onions

Ingredient

1 iceberg lettuce (large iceberg with a few crisp outer leaves on for continuity)
2 large Lebanese cucumbers, cut into 1.5cm dice
200g cherry tomatoes, halved
1 cup large pitted Kalamata olives, roughly crushed
6 small red radish, thinly sliced
1 cup flat leaf parsley, chopped
½ cup dill, roughly chopped
1 cup Jalna Natural yoghurt
3 Golden/French shallots, sliced into rings
Red Island olive oil for frying

Dressing:
3 tablespoons Red Island extra virgin olive oil
2 tablespoon red wine vinegar
1 tablespoon maple syrup
sea salt & pepper to taste
1 teaspoon sumac, plus extra to serve

Method

Trim any outer leaves from the lettuce and wash away any dirt.

Cut the lettuce in half horizontally so you have two even halves and place onto a clean work surface cut side up.

Place the cucumbers, tomatoes, olives, radish, parsley & dill in a large bowl.

Whisk the dressing in a bowl, pour over the cucumber salad and set aside.

Heat 1 cup of oil in a small pot over a medium heat. Fry the onions for 2-3 minutes, or until golden and crisp and drain on kitchen paper.

Whisk the yoghurt until smooth and drizzle over the cut lettuce.

Place the cucumber salad over the top of the dressed lettuce. Drizzle with any excess dressing and garnish with extra dill and fried onions.

Recipe by Courtney Roulston

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Peri Peri Chicken

Peri Peri Chicken

Ingredient

1 free range chicken
200ml fermented chilli sauce

Fermented chilli sauce
20 fermented red chillies
330ml apple cider vinegar
4 garlic cloves
120ml vegetable oil
30g ginger
80g brown sugar
20g cooking salt

Method

To ferment the chillies, place the chillies in a jar and submerge them in a 5% salt brine (ie. 1L water to 50g salt).

Place a lid on the jar and place in a warm place for 7-10 days.

Place all of the ingredients into a blender and blend for 2 minutes on high until the sauce is smooth.

Preheat your oven to 220 degrees.

Butterfly the chicken by removing the backbone and wishbone. Press flat so that the chicken is a roasting pan skin side up.

Give the chicken skin a good drizzle of oil and season well with salt and pepper.

Place the chicken in the oven for 7 minutes.

Remove and brush generously with the fermented peri peri sauce. Place back in the oven for another 5 minutes.

Remove and glaze again with the peri peri. Repeat this process until the chicken has been in the oven for a total of 25 minutes or until the internal temperature at the breast bone reaches 58 degrees. The chicken should be bright red, charred and yummy.

Serve with a couple of fresh lemon cheeks

Recipe by Andy Allen

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Chorizo, Apple, Parsley and Lentil Salad with Chermoula

Chorizo, Apple, Parsley and Lentil Salad with Chermoula

Ingredient

1/2 tbs Red Island extra virgin olive oil
2 chorizo, halved lengthways and sliced on the diagonal
1 green apple - julienned
1 head radicchio - core removed and roughly chopped
1.5 cups cooked lentils
1 bunch parsley - washed and leaves picked

Dressing:
15ml lemon juice
30ml verjuice
50ml Red Island extra virgin olive oil
1tsp dijon mustard
1 tsp smoked paprika
1 clove garlic, peeled and minced
Salt and pepper to taste

Chermoula:
1 bunch parsley, leaves picked
1 bunch coriander, washed
1 garlic clove, peeled and finely chopped
zest and juice of 1 lemon
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp smoked paprika
2tbs Red Island extra virgin olive oil
Salt and pepper to taste

Method

For the dressing, place all of the ingredients into a jar and shake well until they come together.

For the chermoula, place all of the ingredients into a small blender and pulse until they come together.

Place a large frying pan over a high heat. Add in the olive oil and chorizo and colour the chorizo for two minutes or until it’s golden.

Place all of the ingredients for the salad in a large mixing bowl, dress generously with the dressing, season with salt and pepper and gently toss together.

Transfer the salad onto your serving plate and spoon over a few dots of the chermoula.

Recipe by Andy Allen

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Yoghurt Panna Cotta, Coconut Short Bread and Summer Fruits

Yoghurt Panna Cotta, Coconut Short Bread and Summer Fruits

Ingredient

500g Jalna Yoghurt
300ml Cream
150g Caster sugar
4 Leaves Gelatine leaves
1 cup Plain flour
250g Butter, diced
¼ cup desiccated Coconut
½ cup caster sugar.
2 Lime, zest and juice
2 Mango, diced
2 kiwifruit, diced
Brown sugar
Shaved coconut

Method

In a saucepan heat the yoghurt, milk, cream and sugar. Cook until the sugar is melt and the mixture doesn’t melt.

In a bowl of ice water bloom the gelatine. Once bloomed squeeze dry. Add the gelatine to the warm liquid and stir in until melted. Pour into moulds to and place into the fridge to set.

In a mixing bowl combine butter, flour, rice flour and desiccated coconut. Rub the butter between your fingers until you get a crumble texture. Spread on a tray and bake at 160deg c for 20-25 minutes until lightly golden and set. Once cooked cook completely.

In a small saucepan add 1 mango, the lime zest and brown sugar. Cook over a medium heat very gently until the sugar melts. Remove and blend it until smooth. Allow to cool.

To build turn out a panna cotta, add a layer of the shortbread crumbled, top with the fruit and mango sauce. Garnish with shaved coconut.

Recipe by Michael Weldon

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Roast Cabbage with Zhoog

Roast Cabbage with Zhoog

Ingredient

1 large whole regular white cabbage
2 tablespoons Red Island olive oil for roasting
sea salt for seasoning
2 x 400g can lentils, drained, rinsed
1 cup Jalna natural Greek yoghurt
zest and juice of 1 lemon
1 tablespoon honey
½ cup roast almonds, roughly chopped

Green Chili Salsa:
1 small white onion, peeled, roughly chopped
1 teaspoon ground cumin
1 bunch basil, leaves picked
1 bunch mint, leaves picked
1 bunch coriander, chopped, plus extra to garnish
2 long green chili, roughly chopped
1/3 cup lemon juice
½ cup Red Island olive oil

Method

Pre heat the oven to 200 degrees C.

Using a large knife, slice the cabbage into wedges (about 6-8) and place onto a lined oven tray. Drizzle with oil and salt an bake for 35-40 minutes, or until soft and the edges browned & charred.

Set aside at room temperature.

Meanwhile place all the salsa ingredients into the jug of a stick blender and blitz until smooth and bright green.

Whisk together the yoghurt, honey, lemon zest and juice.

To serve, place the warm roasted cabbage onto the base of a serving platter. Scatter over the lentils and drizzle with yoghurt and green salsa. Garnish with almonds and coriander sprigs.

Recipe by Courtney Roulston

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Confit Chilli Garlic

Confit Chilli Garlic

Ingredient

15 long thai chillies, halved and deseeded
40 garlic cloves, peeled
Vegetable oil to cover

Method

Place the chillies and the garlic in two separate small pans.

Pour over vegetable oil until it just covers the top of the chilli and garlic

Place over the lowest heat you can. The chillies and garlic will start to bubble. Let them tick away for 1 hour.

Place the chillies into a blender and blend on high until it becomes a smooth paste. Repeat the process with the garlic. I like to keep them separated.

To store keep in a container and drizzle over the small amount of the chilli oil and garlic oil over each to seal the top. Keep in the fridge, it will stay good for about a month.

Recipe by Andy Allen

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Apple Chutney and Cheese Toastie

Apple Chutney and Cheese Toastie

Ingredient

4 large slices Coles Laurent sourdough
40g unsalted butter, room temperature
80g good quality cheddar cheese, coarsely grated
80g red leicester, gruyere or manchego cheese, coarsely grated
1 tbs fresh thyme leaves
sea salt

Apple Chutney:

4 apples, peeled, cored and diced
½ tsp whole cumin seeds
2 tsp fresh ginger, minced
¼ cup brown sugar
¼ cup cider vinegar
Sea salt flakes to season

Method

To make the apple chutney, place all the ingredients into a pot and bring up to a simmer. Cover, and cook, stirring occasionally for 40 minutes, or until the apples have softened and are starting to break down. Remove from the heat and allow to cool.

Heat a frying pan or BBQ plate over a medium heat. Spread the butter on the outside of the sliced bread. Fill the middle with the 2 types of grated cheese and a spoon of the chutney.

Grate some extra cheese onto the flat plate on the BBQ. Top the cheese with the buttered side of the sandwich. Grill, with a weight on the sandwich for 3-4 minutes each side, or until the bread is golden and the cheese has melted. Sprinkle a little thyme leaves onto the top and flip the sandwich over and grill for a further 2-3 minutes. Remove from the grill once cooked on both sides and serve with extra apple chutney and a sprinkle of sea salt.

Recipe by Courtney Roulston –Apple orchard

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Vegan Mushroom Risotto with Smoked Eggplant and Salsa Verde

Vegan Mushroom Risotto with Smoked Eggplant and Salsa Verde

Ingredient

Risotto Base:
2 tbs Red Island extra virgin olive oil
1 large brown onion
6 garlic cloves
1 cup white wine
75g dried Porcini mushrooms
2L water
1 cup Arborio rice
Salt and pepper
1 large eggplant
3 portobello mushrooms, washed and cut into 3mm slices

Salsa Verde:
1/2 bunch flat leaf parsley, washed and leaves picked
1/2 bunch basil, washed and leaves picked
1/2tbs baby capers
Zest of 1 lemon
1 tsp dijon mustard
1 small garlic clove
2 tbs Red Island extra virgin olive oil
1 tbs white wine vinegar
Salt and pepper

Method

For the risotto base, start by making the mushroom stock. Simply pour the 2L of boiling water over the porcini mushroom and let steep for 30 minutes.

Strain off the tea and blend up the porcini mushrooms.

In a large saucepan, sweat down the onion and garlic in the olive oil, over a medium heat for 5 minutes until the onion begins to soften and become translucent.

Add in the arborio rice and stir though the onions and garlic for a further 2 minutes.

Deglaze the pan with the white wine.

Once the rice has sucked up all of the wine, add a ladle of stock to the rice. Continue to stir the rice and once the rice has sucked up all the stock, add another ladle. Repeat this process until thrice is cooked, which should take around 25 - 30 minutes.

For the eggplant, place it straight over an open flame to char the outside of the skin. Rotate the eggplant and cook on all side for about 10 minutes in total, or until the flesh feels soft to touch.

Transfer the eggplant to a bowl and cover with cling film and leave to cool.

Once the eggplant is cool enough to handle, cut it in half lengthways and with a spoon scoop out the fresh. Transfer the flesh back to a clean bowl and pour over 1/2 tbs of extra virgin olive oil and season with salt and pepper.

For the portobello mushroom, simply heat up a pan over a high heat. Add a good lug of olive oil and toss in the mushrooms. let the mushrooms colour before tossing them to the other side.

Once they’re cooked through, season well with salt and pepper.

For the salsa verde, simply put everything into blender or stick blender and blitz until the sauce just starts to come together.

To plate, divide the risotto into 4 plate, top with some of the smokey eggplant, sautéed mushrooms and salsa verde.

Recipe by Andy Allen

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Corn With Nori Miso And Pico De Gallo

Corn With Nori Miso And Pico De Gallo

Ingredient

4 corn cobs, peeled

Nori Miso Butter:
175g unsalted butter
40g white miso
2 nori sheets, toasted
1tbs toasted sesame seeds
1cm piece of fresh ginger, microplaned

Pico di Gallo:
2 ripe Roma tomatoes, deseeded and diced
1/4 red onion, finely diced
1 garlic clove, minced
1/2 bunch fresh coriander - roughly chopped
10 rounds or pickled jalapeños
50ml lime juice
1 tbs Red Island extra virgin olive oil
Salt and pepper

Method

Place a cake rack over your gas hob. Place the corn cob straight over the open flame on top of the cake rack. Char them on all sides.

For the miso butter crush the nori sheets into fine pieces. Then simply add all of the ingredients together in a small pan and warm through, stirring the miso through the butter. Keep warm until you’re ready to serve.

For the pico di gallo, simply mix all of the ingredients together in a bowl and season well with salt and pepper.

Warm the corn up in the oven when you’re ready to serve.

Top with the miso butter, pico di gallo salsa and some fresh coriander.

Recipe by Andy Allen

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Mushroom Bolognese with Zucchini Noodles

Mushroom Bolognese with Zucchini Noodles

Ingredient

200g Button mushrooms, diced
200g Assorted mushrooms, oysters, enoki, shitake etc chopped roughly
10g dried shitake, hydrating liquid reserved
1 Onion, diced
2 Garlic cloves, diced
1 Carrot, grated
½ cup vegetable stock
1 tin tomato
1tsp nutritional yeast flakes
1/2tsp dried oregano
1/2tsp black pepper
6 Zucchini
Basil for garnish
Parmesan cheese for garnish
Red Island Olive oil
Sea Salt

Method

In a large frypan over a medium high heat add a drizzle of oil. Once hot add the mushrooms, onion and a pinch of salt, cook down until all soften. Add the garlic and carrot and cook for a further minute. Add the vegetable stock, tomato, yeast flakes, dried oregano, black pepper and reserved mushroom liquor. Bring to the boil then reduce to a simmer and cook slowly until the sauce has thickened to a bolognaise consistency.

While the mushrooms cook, cut the zucchini into noodles. You can use a cutting tool or chop to your liking.

In a pot of boil water blanch the zucchini noodles then add straight into the mushroom bolognaise. Grate in parmesan and fold through the sauce.

Serve topped with more parmesan and a few basil leaves.

Recipe by Michael Weldon

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Portuguese Mussels

Portuguese Mussels

Ingredient

1kg mussels
5 garlic cloves
1 cup Red Island extra virgin olive oil
2 birds eye chillies - split in half
1 bunch coriander, plus extra to serve
Crusty sourdough to serve

Method

Place a large pan over a medium to low heat. Add in the extra virgin olive oil and garlic cloves, skin and all, as well as the chillies, to the pan. Slowly heat the oil to infuse it with the flavour of the garlic.

Toss in the mussels and coriander and stir through the extra virgin olive oil.

Place the lid on and wait for mussels to open up. Once they're open, transfer to your serving bowl, garnish with some more coriander and serve with some crusty sourdough.

Recipe by Andy Allen

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