Savoury and Sweet Tea Poached Peaches

Savoury and Sweet Tea Poached Peaches

Recipe by Sarah Todd

Ingredients

to poach

• 4 peaches

• 3 tsp early grey tea (3 tea bags opened)

• 100ml honey

savoury

• 300g Bulla cottage cheese

• 4 rashers bacon

• 2 slices of sourdough, sliced

• butter for toast

• sea salt

• pepper

• 60ml Squeaky Gate extra virgin olive oil

sweet

• 150ml Bulla thickened cream

• scraped seeds of one vanilla pod

• crushed toasted walnuts

Method

• Bring 500ml water to the boil in a pot and add the scored peaches for 30 seconds until skin begins to peel back and immediately refresh in ice cold water. Remove skins.

• Place tea bag in water and bring back to the boil for 5 minutes. Remove the infuser and add honey and submerge peaches for 1 hour or overnight if possible and keep in the fridge to absorb the flavour.

• Savoury option

• Fry bacon in pan to your liking and smother the toasted sourdough with cottage cheese and add sliced peaches and bacon and serve.

• Sweet option

• Add the vanilla seeds to the thickened cream and whip.

• Serve peaches atop the whipped cream and crumble over the crushed toasted walnuts.

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Baked Scallops In The Half Shell Three Ways

Baked Scallops In The Half Shell Three Ways

Recipe by Michael Weldon

Ingredients

• 18 scallops on the half shell, cut away from the base of the shell with a bread knife

• Raco baking tray

Garlic & Herb Butter

• 75g room temp butter

• 50g panko bread crumbs

• 2 garlic cloves, chopped

• ½ bunch parsley, chopped

• 1 lemon, zest

Ginger and Spring Onion

• 50g room temp butter

• 1 thumb sized piece of ginger, grated

• 2 spring onions, sliced thinly

• 1tsp sesame oil

• 1tsp soy sauce

Bacon and Chipotle

• 2 streaky bacon rashers, sliced thinly and cooked till crispy

• 50g room temp butter

• 1tsp smoked chipotle tabasco sauce

• 1tbs chopped parsley

Method

• Mix each of the butter mixtures in separate small bowls. Place the bowls into the fridge for 10 mins.

• Preheat an oven to 190 fan grill. Arrange the scallops in-shell on a non-stick Raco oven tray so they lay flat. You can help the scallops lie flat with a few pieces of foil. Top the scallops with the butters, six scallops per flavour.

• Place the oven tray on the bottom rack of the oven so the grill doesn’t burn the scallops. Cook for 5-6 minutes until the scallops are golden on top and the butter is bubbling.

• Serve straight out of the oven with a few lemon wedges on the side.

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Wattaka Kalu Pol

Wattaka Kalu Pol

Recipe by Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 1 medium pumpkin, skin on, cut into

• 2 cm chunks

• 2 tbsp curry powder

• ¼ tsp chilli powder

• 1 tsp turmeric

• 1 tsp salt

• 2 tbsp sunflower oil

• 2 red onions, finely sliced

• 2 long green chillies, finely sliced

• 4 garlic cloves, finely sliced

• 1 tsp black mustard seeds

• 20 curry leaves

• ½ tsp fenugreek seeds

• 1 cinnamon stick

• 3 cardamom pods

• 400 ml coconut milk

• ½ cup water

for dry-roasting

• 2 tbsp short grain rice, uncooked

• ½ cup desiccated coconut

Method

• To make the curry:

• Combine the pumpkin, curry powder, chilli powder, turmeric and salt in the large bowl, and mix to coat the pumpkin.

• Heat the oil in a large heavy-based saucepan on medium-high heat.

• Fry the onions in the oil until translucent, stirring often.

• Put the green chillies, garlic, mustard seeds, curry leaves, fenugreek seeds, cinnamon stick and cardamom pods into the saucepan. Fry until fragrant.

• Add the spiced pumpkin to the saucepan and mix through.

• Pour the coconut milk and water into the saucepan to cover the pumpkin. Stir to distribute the flavours.

• Bring to the boil, lower the heat, and simmer, covered, for 20–25 minutes or until the pumpkin is tender. Stir occasionally.

• To dry-roast the rice and coconut:

• Toast the rice in the small frying pan, stirring continuously on a medium-high heat until lightly golden.

• Add the desiccated coconut and continue stirring until the coconut becomes golden brown and fragrant.

• Put the dry-roasted rice and coconut into the mortar and pestle and grind into a fine powder.

• To serve:

• Tip the ground rice and coconut carefully into the hot, cooked pumpkin curry, and stir until the curry thickens slightly.

• Serve the curry in a bowl.

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Perfect Polenta with Braised Greens

Perfect Polenta with Braised Greens

Recipe by Michael Weldon

Ingredients

• Squeaky Gate extra virgin olive oil

• 1 onion, sliced thinly

• 2 garlic cloves, sliced thinly

• 1/4 tsp chilli flakes

• 1 bunch rainbow chard, sliced

• 1 bunch cavolo nero, sliced

• 1 cup vegetable stock

• 1 bag baby spinach

• 100g peas

• sea salt

• black pepper

• 750g milk

• 2 garlic cloves

• 250g instant polenta

• 200mls Bulla thickened cream

• 50g butter

• 150g parmesan cheese

• parmesan to garnish

• toasted pinenuts

• Raco frypan

• Raco saucepan

Method

• In a large frypan add a drizzle of extra virgin olive oil and the onion and fry off until softened. Add the garlic and chilli flakes, cook for a further minute. Add the greens and cook until they begin to wilt. Add the stock and cook until all the greens are softened. Add the spinach and peas, remove from the heat. Season with salt and pepper. Keep warm for serving.

• In a large pot over a medium heat add the milk and garlic, warm until it just bubbles. Once warm scatter in the polenta and whisk until thickened, stir gently to cook the polenta. Once the polenta is cooked add the thickened cream, butter and cheese, mix until everything is combined. Season with salt and pepper.

• Serve the polenta topped with the braised green. Grate over some parmesan and top with pine nuts

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Harissa Lamb Koftas with Tahini & Raw Carrot Slaw

Harissa Lamb Koftas with Tahini & Raw Carrot Slaw

Recipe by Courtney Roulston

Ingredients

• 1/4 cup Squeaky Gate extra virgin olive oil

• 500g Coles lamb mince

• 1/4 cup pine nuts

• 1 tsp ground cumin

• 1/4 cup (60ml) apple cider vinegar

• 2 tbsp maple syrup

• 1 tsp ground sumac

• sea salt to taste

• 1 red onion

• 1 long red chili, sliced

• 3 large carrots, washed & finely grated

• 1 bunch coriander, leaves roughly chopped and stems finely sliced

• 1/4 cup sesame seeds, toasted, Plus extra to serve

• 1/3 cup tahini paste

• 1 tbsp harissa paste

• 8 pita flatbreads to serve, warmed\

• Raco frypan

Method

• To make the kofta, mix the pine nuts, cumin, finely diced remaining half of the onion, coriander stems and a pinch of salt into the lamb mince.

• Heat a non-stick frying pan over a medium heat. Using clean hands form the lamb mince into golf ball sized koftas and place into the pan. Cook for 2-3 minutes each side, turning occasionally. Add the harissa paste and remaining oil into the pan once the koftas are almost cooked through and toss to coat .

• For the carrot salad, whisk together half of the oil, half the apple cider vinegar, ground sumac, half of the maple syrup and a pinch of sea salt in a mixing bowl. Add in the sliced chili, half of the onion thinly sliced, carrot, coriander leaves and sesame seeds. Toss well through the dressing and place into a serving bowl.

• For the tahini dressing whisk together the tahini, remaining apple cider vinegar, remaining maple syrup, a pinch of salt and a ¼ cup of water.

• Place the koftas onto a warm serving plate and drizzle over tahini dressing and garnish with sesame seeds and coriander sprigs. Serve dressed koftas immediately with carrot salad and warm flatbreads.

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Grilled Pineapple with Chilli Coconut Caramel

Grilled Pineapple with Chilli Coconut Caramel

Recipe by Michael Weldon

Ingredients

• 1 pineapple, skin and core removed, cut into 8ths

• 1 lime, zest

• ¼ cup brown sugar

• ¼ tsp chilli flakes

chilli lime caramel

• 1 cup sugar

• ½ cup coconut cream

• 1 lime, juice and zest

• ¼ chilli flakes

Method

• Combine zest from 1 lime, ¼ cup sugar and chilli flakes and sprinkle over the pineapple then place onto a grill, bbq or pan.

• Cook until the pineapple slightly chars.

• In a saucepan combine the sugar and cook until it melts and caramelizes.

• Add the coconut cream. Cook out until the caramel is smooth.

• Add the lime and chilli flakes and allow to cool to room temperature.

• Serve the grilled pineapple drizzled with the caramel.

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Extra Virgin Olive Oil Mayo with Pork Scotch Egg

Extra Virgin Olive Oil Mayo with Pork Scotch Egg

Recipe by Courtney Roulston

Ingredients

• 4 Coles free range eggs, boiled for 4 ½ minutes, peeled

• 500g regular Coles pork mince

• sea salt an pepper to taste

• 1 large clove garlic, minced

• 1 long red chilli, finely chopped

• 1 tbsp fresh thyme, finely chopped

• 1 tbsp worcestershire sauce

• 700ml oil for frying

• baby parsley sprigs to serve

• 1 cup pickled cucumbers to serve

• Raco saucepan

coating

• 1 cup Seasoned plain flour for dusting

• 3 eggs, beaten

• 3 cups panko breadcrumbs

lemon mayonnaise

• 2 egg yolks

• 2 tbsp apple cider vinegar

• 1 tbsp dijon mustard

• 180ml Squeaky Gate extra virgin olive oil

• zest and juice of 1 lemon

Method

• For the mayonnaise, place egg yolks, vinegar, mustard, half the oil and a pinch of sea salt into the jug of a stick blender. Blitz until the mixture has emulsified and slowly pour in the remaining oil and lemon zest and juice. Taste for balance and set aside.

• Mix all the aromatics and Worcestershire sauce into the pork until well combined.

• Divide the pork mixture into 4 even portions and flatten into a round oval disk. Place the boiled egg into the center of the pork and work the mince around the egg to coat evenly.

• Dust the outside of the eggs in flour, then roll into the beaten egg, then roll in breadcrumbs. Give a second coating of egg and breadcrumbs to the outside of the eggs to ensure they are well protected. Repeat with the remaining 3 eggs.

• Heat the oil in a deep sided pan to 160 degrees C. Lower the eggs, 2 at a time into the oil to fry for 2-3 minutes each side, or until golden and cooked through.

• To serve, place a spoonful of the lemon mayonnaise onto a serving plate. Cut the scotch egg in half and place onto the mayonnaise. Season the egg yolk with salt and place on the pickled cucumber. Garnish with baby parsley and serve warm.

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Italian Rice With Asparagus, Pancetta & Lemon

Italian Rice With Asparagus, Pancetta & Lemon

Recipe by Courtney Roulston

Ingredients

• 2 tbsp Squeaky Gate extra virgin olive oil

• 40g butter

• 1 brown onion, diced

• 2 cloves garlic, finely chopped

• 100g panchetta, cut into batons

• 200g Coles arborio rice

• 100ml dry white wine

• 1 litre Coles low salt chicken stock, heated

• 2 bunches asparagus, cut into ½ cm rounds

• Raco saucepan

to serve

• 40g parmesan cheese, grated from a block

• juice and zest of 1 small lemon

• ½ cup basil, leaves picked

• cracked black

Method

• Heat extra virgin olive oil in a large saucepan over a medium-high heat, add the panchetta and sauté for 2 minutes to render some of the fat out. Add in the butter, onion and garlic and cook for 2-3 minutes to soften.

• Stir in the rice and toast for 2 minutes to coat the rice.

• Add in the wine and simmer until evaporated. Add in the hot stock 1 ladle at a time, continually stirring for 15-20 minutes and until all the stock has been absorbed and the rice is cooked.

• Stir through the asparagus and remaining butter for the last couple of minutes of cooking. Add a little extra water if the rice is getting too thick.

• Remove from the heat and stir through half of the parmesan and basil with the lemon zest and juice. Place into serving bowls and grate over extra parmesan, cracked black pepper and basil leaves before serving.

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Pork and Pineapple Tacos

Pork and Pineapple Tacos

Recipe by Michael Weldon

Ingredients

• 4 pork scotch Fillets

• 1tbs smoked paprika

• 1tbs cumin powder

• ½ tsp chilli powder

• ½ pineapple, cut in two

corn salsa

• 2 corn cobs

• 1 small red onion, diced

• ½ bunch of coriander, stem sliced leaves for garnish

• spring onion sauce

• 6 spring onions, charred

• 1 jalapeno, charred

• ½ bunch coriander

• ¼ cup cashews

• ¼ cup Squeaky Gate extra virgin olive oil

• 1 tbs apple cider vinegar

• ¼ white cabbage, shaved

to serve

• 8 corn tortillas, warmed in a dry pan or on bbq

Method

• In a bowl, combine the pork, paprika, cumin, chilli powder, pineapple, a pinch of salt and a drizzle of extra virgin olive oil. Mix together and set aside to marinate.

• Heat a grill, BBQ or griddle pan until smoking. Grill the vegetables for the corn salsa and spring onion sauce.

• Grill the pork and pineapple until charred. Then rest and slice both into bite-size pieces.

• In a bowl, combine the salsa ingredients, season with salt and a drizzle of extra virgin olive oil. Mix together.

• In a jug, combine the ingredients for the spring onion sauce. Blend with a stick blender until smooth.

• Serve family-style with all the ingredients on a platter along with the tortillas.

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Strawberry Almond Galette with Sour Cream Pastry

Strawberry Almond Galette with Sour Cream Pastry

Recipe by Courtney Roulston

Ingredients

galette pastry

• 200g plain flour, plus extra for dusting

• ½ tsp baking powder

• 120g salted butter, cold, cut into cubes

• 100g Bulla sour cream, chilled

almond base filling

• 80g almond meal

• 50g caster sugar

• 1 tbsp plain flour

• 1 tsp cinnamon

topping

• 600g strawberries, hulled and sliced

• 80g caster sugar

• 1 tsp vanilla bean paste

• 1 tbsp corn flour

glaze

• 1 egg

• ¼ cup sliced almonds

• 1 tbsp cane flavoured sugar

to serve

• Bulla double cream to serve

Method

• For the pastry, place flour, baking powder and butter into a food processor and blitz for 20 seconds or until the mixture looks like breadcrumbs. Add in the sour cream and pulse until the mixture comes together in a ball. Tip out onto a lightly floured work surface and press into a disc. Wrap the dough in cling film and set aside in the fridge for 2 hours to rest.

• Preheat the oven to 200 degrees. Mix together the almond base ingredients in a small bowl and toss to combine.

• Remove the pastry from the fridge and roll out onto a lightly floured work surface and roll into a 40cm circle around 4mm thick. Carefully transfer the pastry to a lined oven tray and sprinkle with the almond mixture leaving a 5cm border on the outside.

• Toss the strawberries with the sugar, vanilla and cornflour.

• Place the strawberries onto the almond mixture and carefully draw the pastry border up and over the filling, leaving an area uncovered in the middle. Brush the egg mixture all around the outside of the border and sprinkle with sliced almonds and demerara sugar.

• Bake for 35-40 minutes, or until the pastry is golden and crisp on the bottom.

• Remove from the oven and allow to cool slightly before serving with double cream.

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Pani Puri

Pani Puri

Recipe by Sarah Todd

Ingredients

potato filling

• 2 medium sized potatoes, boiled and peeled

• ½ red onion, finely chopped

• 1 green chilli, finely chopped

• 1 tbsp cumin, toasted and ground

• 1 tsp salt

• 1 handful coriander, finely chopped

• 1 tsp chaat masala

• 1 tsp fried noodles

tamarind water

• 4 cups of water

• 1 cup tamarind paste

• half cup lemon juice

• 1 tsp salt

• 1 tsp chilli powder

• 1 tsp ginger powder

• 1 tsp cumin powder

green water

• 4 cups water

  half bunch fresh mint

• half bunch fresh coriander

• 1 green chilli

• half cup lemon juice

• 1 tsp salt

• ½ tsp ground black pepper

• ½ tsp ground ginger

• pinch salt

• ½ tsp ground fennel

to serve

• 1 bag pani puri shells

• packet of sunflower seeds to serve

Method

• Mash together all ingredients for potato filling

• To make the tamarind water, combine all ingredients and bring to a simmer on stove. Then cool in fridge.

• To make the green water, blend and keep in fridge.

• To serve, press thumb into Pani Puri shells to create a hole in one end. Place 1 tsp potato filling in puri, add a drop of tamarind andtop with green water.

• Eat immediately in one mouthfull.

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Spiced BBQ King Prawns with Mango Salsa

Spiced BBQ King Prawns with Mango Salsa

Recipe by Courtney Roulston

Ingredients

• 1kg extra large Coles green king prawns, shell on (around 12 XL King Prawns)

• ¼ cup Squeaky Gate extra virgin olive oil

• 1 tbsp ginger, grated

• 1 tsp ground cumin

• 1 tsp garam masala

• 1 tsp ground turmeric

• 1 tsp ground sweet paprika

Mango Salsa

• 1 Coles mango, chopped into 1.5cm cubes

• 1 lebanese cucumber, diced

• 1 small red onion, finely diced

• 1 long green chilli, finely chopped

• zest and juice of 1 lime, plus extra wedges to serve

• ¼ cup mint leaves, chopped

• ¼ cup coriander sprigs, plus extra to serve

Method

• Mix together the extra virgin olive oil, ginger and all the spices and a pinch of salt and pepper in a large bowl. Toss the prawns through the marinade and set aside.

• Place all the mango salsa ingredients into a bowl and gently toss to combine.

• Heat a BBQ Plate to high and grill the prawns for 2 minutes each side, or until fragrant, cooked through and slightly charred.

• Place the prawns onto a serving platter and scatter over some of the mango salsa. Serve the prawns warm with extra lime wedges and coriander sprigs.

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Baked Fish with Chilli Jam and Spring Onion

Baked Fish with Chilli Jam and Spring Onion

Recipe by Sarah Todd

Ingredients

• 1/3 cup Squeaky Gate extra virgin olive oil

• 8 dried chilis (optional)

• 8 fresh large red chilis

• 2cm ginger, finely diced

• 3 garlic cloves, finely diced

• 1 bunch of lemongrass, tough ends removed

• salt

• 2 tbsp tamarind puree

• 1/3 cup Coles brown sugar

• 1 cup water

• 1 tbsp fish sauce

• 600g firm white fish fillets

• lemon slices

to serve

• lime

• spring onion

• fresh coriander

Method

• Blend the chilis in small batches until you get a chunky texture.

• Cut and remove the end of the Lemongrass where it starts to change colour and you can feel the tougher texture, you don’t want this in your chilli jam. Chop the remaining lemongrass finely and pop into the chilli then finely dice the ginger and garlic into small pieces.

• Blend this into a rustic looking paste.

• Add some extra virgin olive oil in the pan on medium heat. Add in the paste and cook out for 10 minutes then add in the tamarind, fish sauce, and sugar with the cup of water.

• Cook out and reduce to a jam-like consistency

• Grab your fish then using a pastry brush coat the fish and lay on a slice of lemon and wrap it up en papillote.

• Bake in the oven at 180 degrees for 10 minutes.

• Serve on a large platter topped with shredded spring onion, fresh coriander and lime.

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Penne with Spicy Bacon Rose Sauce & Burrata

Penne with Spicy Bacon Rose Sauce & Burrata

Recipe by Michael Weldon

Ingredients

• 500g San Remo penne

• 200g streaky bacon, diced finely

• 1 brown onion, finely diced

• 2 garlic cloves, diced

• ½ tsp dried chilli flakes

• 500g passata

• 250g Bulla cream

• 1tbs butter

• 1 piece of burrata cheese

• ½ bunch basil leaves picked

• sea salt

• black pepper

• Squeaky Gate extra virgin olive oil

• Raco frypan

Method

• In a large pot of rapidly boiling water cook the penne following the back of packet instructions.

• In a frypan over a medium heat fry off the bacon. Add a drizzle of extra virgin olive oil and the onion, fry until softened. Add the garlic and chilli, fry off for a minute. Add the passata and bring to the boil then simmer until the sauce thickens. Add the cream and swirl into the tomato. Cook for a further minute then carefully blend till smooth with a stick blender. Add the butter and season with salt and pepper to taste.

• Once the pasta is cooked drain quickly then add into the pan with the rose sauce. Toss the pasta through the sauce to fully coat the pasta in the sauce.

• Serve the pasta in the bowls twisted into nests. Top the pasta with torn burrata and extra basil leaves.

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3 Cheese Broccoli Flatbread Pizza

3 Cheese Broccoli Flatbread Pizza

Recipe by Courtney Roulston

Ingredients

base

• 2 cups self-raising flour

• 1 tsp sea salt

• 1 & 2/3 cups Jalna greek yoghurt

• large Raco frypan

• Raco non-stick tray

topping

• 1 tbsp Squeaky Gate extra virgin olive oil, plus extra for brushing

• 2 green spring onions, finely sliced

• 2 cloves garlic

• 4 cups broccoli florets, finely chopped

• sea salt and cracked black pepper to taste

• ¼ cup Bulla thickened cream

• ½ cup fresh basil, chopped

• 1 cup cheddar cheese, grated

• ½ cup parmesan cheese, grated

• ½ cup feta cheese, crumbled

• 1 teaspoon dried chilli flakes

Method

• Mix the flour, salt and greek yoghurt together in a large bowl until it forms a smooth dough. Divide the mixture onto 2 or 4 equal portions and roll into round balls. Flour a clean work surface and roll each ball of dough into a rough rectangle, around ¾ cm thick with a rolling pin.

• Heat the frying pan on a medium/high heat and place one of the circles of dough into the dry pan. Cook for 2-3 minutes, or until the dough starts to bubble and becomes golden brown. Flip over and cook for a further 2 minutes on the second side, or until cooked through.

• Repeat with the other circles of dough.

• Pre-heat the oven to 220 degrees C.

• Place the cooked flatbread onto oven trays and brush with oil.

• Heat the extra virgin olive oil in a frying pan over a medium heat. Add the spring onion, garlic and a pinch of salt and pepper and cook for 1-2 minutes. Add in the broccoli and cook for 1 minute before adding in the cream and basil leaves. Cook for 1-2 minutes to slightly reduce the cream. Spread half the cheddar cheese onto the base of the flatbreads. Top with the broccoli mixture and scatter with the remaining cheddar, Parmesan and feta cheese.

• Bake the pizzas in the oven for 10-15 minutes, or until the cheese has melted and the pizzas are fragrant.

• Remove from the oven and scatter over the dried chili flakes and slice into wedges before serving.

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Fig Salad

Fig Salad

Recipe by Stephanie Alexander Kitchen Garden Foundation

Ingredients

from the garden

• 4 figs

• 100g rocket

from the pantry

• 60g walnut halved

• 60g goat’s cheese

for the dressing

• 1 tbsp Squeaky Gate extra virgin olive oil

• 1 tsp walnut oil

• ½ teaspoon red-wine vinegar

• sea salt and ground black pepper

  to taste

Method

• Heat the frying pan to medium heat, toast the walnut halves for about 5

  minutes and allow to cool.

• Set out the chopping board and knife. Dampen the tea towel and place it

  under the chopping board to prevent it from slipping.

• Quarter the figs. Add the figs and rocket to your serving bowl, and crumble

  over the goat’s cheese.

• Mix all the dressing ingredients together in the small bowl and taste for

  seasoning. Drizzle over your salad just before serving.

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BBQ’d Pulled Mushroom Buns

BBQ’d Pulled Mushroom Buns

Recipe by Michael Weldon

Ingredients

• 4 swiss brown mushrooms

• 4 large flat mushrooms

• 4 shiitake mushrooms

• 1 bunch enoki mushrooms

• Squeaky Gate extra virgin olive oil

rub

• 1tbsp brown sugar

• 1tbsp smoked paprika

• 1 tbsp cumin

• 1 tsp garlic powder

• 1tsp onion powder

• 1tsp sea salt

• 1 brown onion

• 2 tsp spice rub

• ½ cup apple juice

• ½ cup ketchup

• ½ cup brown sugar

• 1tsp soy sauce

• 1 tbs apple cider vinegar

• 1 tsp black pepper

to serve

• 4 brioche buns

• ¼ cabbage, shaved

• 1 carrot, grated1 red onion, sliced thinly

• ⅓ bunch coriander, leaves

• 2 tbsp apple cider vinegar

• Coles vegan chipotle aioli

Method

• Light a BBQ. This can also be done in an oven. Drizzle the mushrooms in extra virgin olive oil and coat in the spice rub. Place onto the cooker of your choice. (If using the oven cook at 160 for 25 – 30 minutes). Cook until the mushrooms are cooked through.

• In a saucepan over a medium heat cook off the onion until sift. Add the dried spices and fry off then add the juice, ketchup, sugar, soy, vinegar and pepper. Boil until the mixture thickens. Blend the mixture with a stick blender.

• In a bowl combine the cabbage, red onion, carrot, coriander, vinegar and a drizzle of olive oil. Mix to dress the slaw.

• With a knife roughly chop the cooked mushroom then using a fork break them up further. Dress with the bbq sauce. to serve build pulled mushroom sandwiches with the Slaw and vegan aioli.

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Moroccan Chicken Leg Tagine With Cauliflower Pilaf

Moroccan Chicken Leg Tagine With Cauliflower Pilaf

Recipe by Courtney Roulston

Ingredients

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 brown onion, sliced

• 2 cloves garlic, sliced

• 1 tbsp fresh ginger, julienne

• 1 long red chilli, sliced

• ¼ bunch coriander, stems finely sliced and leaves picked

• 2 tsp ground cumin

• 2 tsp ground coriander

• 2 tsp ground turmeric

• ½ tsp whole fennel seeds

• ½ tsp ground cardamom

• 2 small cinnamon quills

• 600ml Coles low salt chicken stock

• 1 tbsp honey

• 12 Coles free range chicken drumsticks

• 400g can Coles chickpeas, drained

• ¼ cup slivered almonds, toasted to garnish

• Raco frypan

cauliflower rice salad

• 4 cups grated raw cauliflower

• 2 small zucchini, grated

• ½ cup flat leaf parsley, chopped

• zest and juice of ½ lemon

Method

• Pre-heat oven to 180 degrees.

• Heat the extra virgin olive oil in a frying pan over a medium heat. Cook the onion with a pinch of sea salt for 1-2 minutes. Add in the garlic, ginger, coriander stems and chilli and cook for a further 2 minutes. Add in the ground spices, fennel seeds and cinnamon and cook for 2 minutes, or until the spices are fragrant. Pour in the stock and add honey then season with black pepper.

• Arrange the chicken drumsticks and chickpeas into a deep-sided oven tray and pour over the sauce.

• Cook in the oven at 180 for 45 minutes.

• Combine salad and serve on a share platter along side tagine.

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Vegetarian Okonomiyaki

Vegetarian Okonomiyaki

Recipe by Sarah Todd

Ingredients

• 1 cup Coles all-purpose plain flour

• ¼ tsp sea salt

• ¼ tsp sugar

• ¼ tsp baking powder

• ½ cabbage, shredded on mandolin

• ½ tsp dark soy sauce

• ½ tsp toasted sesame oil

• 200g button mushroom, thinly sliced

• 2 large spring onions, thinly sliced (green for garnish, white for filling

• 4 large eggs

• tempura scraps (optional)

• Raco pan

quick okonomiyaki sauce

• 1 ½ tbsp sugar

• 2 tbsp oyster sauce

• 4 tbsp tomato sauce

• 3 ½ tbsp worcestershire sauce

to serve

• kewpie mayonnaise

• dried green seaweed

• pickled red ginger

Method

• In a large bowl, combine all-purpose flour, salt, sugar, baking powder and mix all together. Add soy, sesame oil, eggs and stir together. Remove the core of the cabbage and mince or finely chop and add along with pickled red ginger to the bowl. Mix well until well-combined. This consistency should be rather thick, add water as needed to create a wet batter. Approximately ½ cup or as needed.

• To make okonomiyaki sauce, combine all ingredients and mix together.

• In a large pan, heat vegetable oil on medium heat. When the frying pan is hot, spread the batter in a circle on the pan. Thickness is 2 cm. If you’re new to making okonomiyaki, make a smaller and thinner size so it’s easier to flip. When the bottom side is nicely browned, flip over. Gently press the okonomiyaki to fix the shape and keep it together. Cover and cook for another 5 minutes.

• Flip over one last time and cook uncovered for 2 minutes. Continue with the rest of the batter.

• To serve; apply okonomiyaki sauce with brush, add Kewpie mayonnaise in zigzagging lines, and sprinkle dried green seaweed, chopped spring onions, and pickled red ginger on top for garnish.

• Tip: Okonomiyaki freezes well. Once it cools down (no sauce or toppings), wrap each okonomiyaki in aluminium foil and put it in a freezer bag. When you want to eat it, defrost first and put it in a toaster or oven to heat it up. It's a great quick meal!

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Lemongrass Pork Belly with Peach Nuoc Cham

Lemongrass Pork Belly with Peach Nuoc Cham

Recipe by Courtney Roulston

Ingredients

• 1.2kg Coles free range sliced pork belly strips

• 1 bunch fresh coriander to serve

• 1 bunch fresh mint to serve

• 1 butter lettuce, washed, leaves picked to serve

marinade

• 1 large stalk lemongrass, outer layers trimmed

• 2 tablespoons Squeaky Gate extra virgin olive oil

• 2 cloves garlic

• ½ small brown onion

• 2 tablespoons fish sauce

• 2 tablespoons soy sauce

• 1 tablespoon honey

• 1 teaspoon black pepper

peach nuoc cham

• 2 peaches, washed

• 2 tablespoons water

• 2 tablespoons fish sauce

• juice of 1 lime, plus extra wedges to serve

• 1 tablespoon honey

• 1 clove garlic, peeled, finely grated

• 1 long red chilli, finely chopped

Method

• Place all the marinade ingredients into a small food processor and blitz until combined. Toss the pork through the marinade and set aside at room temperature.

• Cut the peaches into slices and remove the stone.

• Combine all the Nuoc Cham ingredients in a medium bowl and add in the sliced peaches and set aside.

• Heat a BBQ grill plate to medium/high. Grill the pork for 8 minutes each side, turning occasionally to ensure the marinade does not burn. Once the pork is dark in colour and cooked through, rest in a warm area for 5 minutes.

• Place the pork onto a serving platter. Drizzle with some of the peach dressing and serve with fresh herbs, lime wedges and lettuce on the side.

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