Salmon Gravlax

Salmon Gravlax

Recipe by Michael Weldon

Ingredients

• 600g salmon skin on

• 80g Salt

• 80g Coles sugar

• 80mls gin

• 1tsp fennel seeds, toasted

• 5 juniper berries bashed in a mortar pestle

• 1tsp coriander seeds, toasted

• 1 lime, zest

• 1 bunch of dill chopped

to serve

• rye bread toast

• ¼ cup mayonnaise

• ¼ cup Bulla creme fraiche

• 1tbs capers, chopped

• 1tbs pickles, chopped

• 1tbs shallots chopped

• 1 bunch chives, chopped

Method

• In a bowl mix together the salt, sugar, gin, fennel, juniper, coriander and lime zest.

• Place the salmon skin side down on a baking paper lined tray. Spread the curing mixture over the salmon, making sure to cover all the flesh. Wrap in cling wrap and place into the fridge. Leave for 12-24 hours depending on how dry and cured you like your salmon. The longer you leave it the more it will cure.

• Unwrap the salmon and rinse under cold water. Pat dry with paper towel. Brush the flesh sides of the salmon with a little extra gin and then top with the diced dill. Wrap the fish in cling wrap and place in the fridge for 1 hour.

• In a bowl mix together the mayo, crème fraiche, capers, pickles, shallot and chives.

• Remove the salmon from the fridge and slice thin strips of cured salmon. Cutting off the skin. Serve salmon on toast spread with the caper and pickle crème fraiche. Top with extra dill sprigs.

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Seeded Pretzels

Seeded Pretzels

Recipe by Courtney Roulston

Ingredients

• 2 cups warmed milk

• 1/3 cup firmly packed brown sugar

• 1 tbsp dried yeast

• 2 tbsp sea salt flakes

• 4 ½ cups plain flour

• 75g butter, softened at room temperature

• 1/3 cup bi-carb soda

• Raco non-stick tray

toppings

• 2 tbsp white sesame seeds

• 1 tbsp black sesame seeds

• 1 tbsp fennel seeds, roughly crushed

• 1 tbsp sea salt flakes

• 1 tsp garlic powder

Method

• Place the milk and sugar in a large bowl and stir to dissolve. Sprinkle over the yeast and stir to combine. Leave for 5 minutes for the yeast to start to activate.

• Add in the butter, flour and salt and mix until you have a sticky soft dough. Turn the dough onto a lightly floured surface and knead for around 5 minutes, or until smooth and elastic. Place the dough into a large bowl that has been lined with oil, cover and stand in a warm place to prove until doubles in size, around 1 hour.

• Pre-heat the oven to 220 degrees C. Turn the dough onto a lightly floured surface. Divide into 12 even portions. Roll each portion into a rope around 70cm in length. Form each rope into a U shape, then cross the ends in the middle to form a loop. Twist the middle and fold the ends of the rope up over the pretzel.

• Place the bi-carb into a deep-sided frying pan of gently simmering water. Carefully dip the pretzels in the water and turn over. Place the pretzels onto 3 separate Raco non-stick oven trays. Mix the toppings together in a bowl and sprinkle over the pretzels.

• Bake the pretzels for 15 minutes, or until golden and cooked through. Serve warm with your favourite dip, butter or extra virgin olive oil.

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Sesame and Honey Drumsticks with Grilled Greens

Sesame and Honey Drumsticks with Grilled Greens

Recipe by Michael Weldon

Ingredients

• 8 chicken drumsticks

marinade

• 2tbs sesame oil

• 2tbs honey

• 2tbs soy

• 2 garlic cloves, grated

• 1 lemon, juice

• Squeaky Gate extra virgin olive oil

• salt

• 1 bunch baby broccoli

• 1 bunch bok choy

• 1 bunch spring onions

• 2tbs toasted sesame seeds

Method

• Combine all the drumstick marinade ingredients in a bowl and mix together. Divide the marinade in half. Marinate the drumstick with half.

• Heat a griddle or bbq until it smokes. Add the drumsticks and cook basting along the way until golden and lightly charred. Add the greens and cook until charred.

• Serve the greens on a plate topped with a couple of drumsticks. Pour over the saved half of the marinade and sprinkle over the sesame seeds.

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Sushi Bowl with Miso Roasted Eggplant

Sushi Bowl with Miso Roasted Eggplant

Recipe by Sarah Todd

Ingredients

• 4 japanese eggplants

• 100 g red miso

• 2 tbsp sake

• 2 tbsp mirin

• 2 tbsp sugar

dressing

• 50 g kewpie

• 1 tbsp mustard

• lemon juice

• Squeaky Gate extra virgin olive oil

to serve

• sushi rice

• edamame

• shredded cabbage

• toasted sesame seeds

• pickled ginger

• katsuboshi

• fried onions

• spring onion

Method

• Trim the tops from the eggplants and slice them in half lengthways. If you like, you can soak the eggplant in cold water for about 10 minutes, to remove some of the bitterness. 

• Lightly score the cut surfaces of the eggplant in a cross pattern, then brush with a little oil. Skewer the eggplant with long metal skewers and barbecue or grill over hot coals for about 10 minutes or until the eggplant is browned, softened and cooked through. (If you prefer, you can roast the eggplant in a 200°C oven for 15 minutes.)

• Make the marinade using the red miso, sake, mirin and sugar, and brush the roasted eggplant with a thick layer of the marinade and return to the barbecue for 2–3 minutes or until the miso is toasted and fragrant. Remove the skewers. Scatter the eggplant with sesame seeds.

• Make dressing and build your sushi bowl, drizzle with dressing.

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Black Bean Potatoes

Black Bean Potatoes

Recipe by Sarah Todd

Ingredients

• Squeaky Gate extra virgin olive oil

• bag of baby potatoes, boiled whole

• 2 tbsp finely minced garlic

• 2 tbsp finely minced ginger

• 2 green onions finely chopped

• 2 tbsp rice wine

• 1 tbsp black bean sauce

• 1/2 cup vegetable or chicken broth

to serve

• spring onion

• coriander

Method

• Place potatoes on grill plate to get those char marks. Meanwhile in a frypan, saute the garlic, ginger, onion and add rice wine and black bean sauce and simmer for 5 minutes. Add potatoes and stock and thicken.

• Serve with shredded spring onion and coriander.

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Blistered Corn, Almond & Lime Couscous

Blistered Corn, Almond & Lime Couscous

Recipe by Courtney Roulston

Ingredients

• 4 whole cobs corn, husks removed

• 2 cups San Remo couscous

• 2 teaspoons whole cumin seeds

• 1 tablespoon extra virgin olive oil

• 2 cups boiling water

• 1 long green chilli, chopped

• 2 cups baby spinach, roughly chopped

• ½ cup whole roasted almonds (skin on), roughly chopped

• 1 cup flat leaf parsley, roughly chopped

• 1 cup coriander, roughly chopped, plus a few sprigs to garnish

• ½ cup fresh pomegranate seeds, plus extra to garnish

dressing

• juice and zest 2 limes

• 1 tbsp maple syrup

• 2 tbsp extra virgin olive oil

• sea salt and cracked black pepper to taste

Method

• Heat a non-stick frying pan over a medium/high heat. Place the corn into the pan and cook for 10 minutes, turning occasionally until blistered and charred on the outside. Allow the corn to cool slightly before slicing the kernels from the cob.

• Dry roast the cumin seeds in a small frypan for 1 minute then crush in a mortar and pestle. Place the couscous, ground cumin and oil into a large flat bowl or tray. Using clean hands, rub the oil into the couscous to coat the outside of the grains. Mix through the boiling water until absorbed, then cover and set aside to steam for 8-10 minutes. Fluff the couscous with a fork once ready.

• Whisk all the dressing ingredients together in a small bowl.

• Mix the corn kernels, chilli, spinach, almonds, parsley, coriander and pomegranate seeds into the couscous. Place the salad into a serving bowl and garnish with coriander sprigs, pomegranate and extra almonds.

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Chicken, Chorizo and Manchego Meatballs with Green Romesco Sauce

Chicken, Chorizo and Manchego Meatballs with Green Romesco Sauce

Recipe by Michael Weldon

Ingredients

meatballs

• 500g chicken mince

• 1 chorizo, diced and cooked off

• 100g manchego cheese, diced + extra for garnishing

• ½ bunch parsley, chopped

• 1tsp smoked paprika

• 1 eggs

• ¼ cup breadcrumbs

green romesco sauce

• 3 green capsicums, roasted

• 1 jalapeno, seeds removed

• 60g spinach

• ½ bunch parsley

• 1tbs sherry vinegar

• ¼ cup roasted almonds

• ½ cup olive oil

• sea salt

Method

• Combine the chicken mince, chorizo, manchego, ½ bunch parsley, egg, breadcrumbs and a pinch of salt in a bowl, mix together until combined. Roll out golf ball size meatballs then place them onto an oven tray. Place into a 180deg oven and cook until just cooked through it should take around 12-15 minutes.

• In a blender combine the green capsicum, jalapeno, spinach, ½ bunch parsley, sherry vinegar, almonds olive oil and a pinch of salt in a blender. Blend until smooth.

• Serve the meatballs straight out of the oven topped with green romesco sauce and garnish with grated manchego.

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Spanakopita

Spanakopita

Recipe by Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 2 tbsp Squeaky Gate extra virgin olive oil

• 6 spring onions, finely chopped

• 2 cloves garlic, crushed

• ¼ tsp nutmeg, freshly grated

• ¼ tsp black pepper, freshly ground

• 1 very large bunch of winter greens, stems removed, leaves washed, dried and finely chopped

• 3 tbsp fresh chives, chopped

• a handful of parsley, chopped

• 4 eggs

• 220 g feta cheese, crumbled

• 220 g ricotta

• 80 g parmesan freshly grated

• ¼ cup Squeaky Gate extra virgin olive oil, for brushing

• 16 sheets filo pastry

• Raco baking dish

Method

• Preheat the oven to 180°C.

• Prepare all the ingredients based on the instructions in the ingredients list.

• To make the filling:

• Heat oil in the frying pan over a medium heat and sauté the spring onions until soft.

• Add the garlic, nutmeg, pepper, winter greens, chives and parsley.

• Fry, constantly stirring, until the greens are soft and most of the liquid has evaporated.

• Transfer to a colander to drain and cool.

• Whisk eggs in a large bowl. Gently fold in the cheeses and the cooled winter greens mixture to combine.

• To assemble and cook the spanakopita:

• Brush the baking dish with oil. To stop your filo from drying out as you work, cover sheets with foil, then cover this with a damp tea towel.

• Layer half the quantity of sheets in the bottom of the baking dish, brushing each sheet of filo with oil before laying it in the dish.

• Spread the greens and cheese filling over the pastry sheets.

• Lay the remaining filo over the filling, one sheet of pastry at time, brushing each sheet with oil.

• Coat the top sheet lightly with oil and tuck any overlap into the sides and corners of the baking dish.

• Score the top layer of filo into squares or diamonds.

• Bake for 30–40 minutes until golden brown.

• Follow the score lines to cut up the pie, and serve.

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Crispy Skin Salmon with Olive Tapenade

Crispy Skin Salmon with Olive Tapenade

Recipe by Michael Weldon

Ingredients

• 2 skin on salmon pieces

• ½ cup kalamata olives

• ½ cup green olives

• 1 shallot

• 2 confit garlic cloves

• ½ cup Squeaky Gate extra virgin olive oil

• 1tbs red wine vinegar

• ½ bunch parsley

• ½ tsp black pepper

• sea salt

• 1 lemon

• Raco frypan

Method

• Place a frypan over a medium heat. Add drizzle of extra virgin olive oil then place the salmon skin side down on the pan. Place a plate over the top if the fish to press it flat cook like this for 2 minutes then remove the plate and continue cooking. You want to cook the salmon 90% of the time on the skin to get beautiful crispy skin.

• In a mortar and pestle combine olives, shallot, garlic, parsley and a pinch of salt. Pound into a paste. Add the extra virgin olive oil and red wine vinegar, mix into a sauce.

• When the meat up the side of the fish has changed colour gently flip over the fish, turn the heat up, and cook until cooked through.

• Serve the sauce on the base of plate and place the salmon on the top. Serve with some boiled baby potatoes and a crisp green salad.

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Ramen Noodles

Ramen Noodles

Recipe by Sarah Todd

Ingredients

• 1 tbsp sesame oil

• 2 tsp garlic, finely diced

• 1 tsp ginger, julienne

• 1 shallot, finely sliced

• 1 tbsp toasted white sesame seeds

• 150 g pork mince

• 1 tsp chili bean paste

• 2 tbsp miso

• 1 tbsp sugar

• 1 tbsp mirin

• 4 cups chicken stock

• 2 servings ramen noodles

• Raco pot

to serve

• bean sprouts

• soft boiled eggs

• corn kernels

• nori

• spring onion

• chili oil

• pickled red ginger

• wombok steamed

• lime

Method

• In a heavy based pot on medium to high heat add oil and saute shallots, garlic and ginger. Let this cook for 4 minutes. Add pork and cook until browned, around 6 minutes.

• Add the rest of the ingredients except for the noodles and simmer for 5-10 minutes and serve in bowl over the noodles and top with garnishes.

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Green Minestrone

Green Minestrone

Recipe by Michael Weldon

Ingredients

• 1ltr Coles vegetable stock

• 1 sheets of kombu

• 6 dried shiitake mushrooms

• parmesan rind if you have some

• 4 spring onions, cut into 1cm pieces

• 2 zucchini, diced

• 2 leeks, cut into rounds

• 2 garlic cloves

• 1 head of fennel, diced

• ½ cup white wine

• 150g sugar snaps, cut into 2cm pieces

• 150g peas

• 1 tin white beans

• 1 bag baby spinach

• 1 lemon

• ½ bunch parsley

• ½ bunch dill

• sea salt

• black pepper

• Squeaky Gate extra virgin olive oil

• large Raco saucepan

• large Raco pot

to serve

• parmesan cheese

• crusty bread

Method

• In a saucepan combine the stock, kombu, shitake and parmesan rinds, place over a medium heat and gently bring up to a simmer.

• In a large stockpot over a medium high heat add a drizzle of extra virgin olive oil, the spring onion, zucchini, leek, garlic and fennel, sweat off for a couple of minutes.

• Add the white wine and reduce to a syrup. Strain the stock through a sieve into the vegetables. Bring to the boil then reduce to the simmer.

• Add the sugar snaps, peas, white beans and baby spinach, cook till heated through.

• Remove from the heat and add the lemon juice, parsley, dill and a good crack of black pepper.

• Serve with a piece of crusty bread, a drizzle of extra olive oil and a grating of parmesan cheese.

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Loaded Dill and Lemon Tzatziki

Loaded Dill and Lemon Tzatziki

Recipe by Courtney Roulston

Ingredients

• 1kg Jalna greek yoghurt

• 1 large lebanese cucumber

• sea salt flakes & black pepper to season

• 1 small clove garlic, finely grated

• 1 tbsp lemon juice, plus zest to garnish

• 1 tbsp honey

• ¼ bunch dill, chopped, plus extra sprigs to serve

• 6 slices grilled sourdough bread to serve

toppings

• 4 baby cucumbers, sliced

• 5 red radish, quartered

• 10 cherry tomatoes, sliced

• 15 large black pitted kalamata olives, torn

• 1 tbsp extra virgin olive oil

Method

• Place a clean muslin cloth inside a sieve and place over a large bowl. Pour the yoghurt into the cloth and set aside in the fridge for 4 hours to strain the liquid from the yoghurt. Discard the whey and place the thick yoghurt into a mixing bowl.

• Grate the Lebanese cucumber into a separate bowl and season with salt. Squeeze the liquid from the grated cucumber and place the pulp in with the yoghurt (discard the water). Add in the garlic, lemon juice, honey and dill into the yoghurt and mix well.

• Place the tzatziki into a large serving bowl and scatter over sliced baby cucumbers, radish, tomatoes, olives, lemon zest, dill, cracked black pepper and drizzle with extra virgin olive oil.

• Serve with warm Sourdough bread.

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Kheema Lettuce Cups

Kheema Lettuce Cups

Recipe by Sarah Todd

Ingredients

• 1 tbsp Squeaky Gate extra virgin olive oil

• 2 cardamom pods, lightly crushed

• 2 black peppercorns, lightly crushed

• 1 tsp cumin

• 1 onion, finely diced

• 500g lamb mince

• 2 garlic cloves, crushed

• 2 cm ginger, finely chopped

• 1 green chili, finely diced

• 1 tsp coriander powder

• ½ tsp turmeric powder

• 1 tsp of red chilli powder, if you like it hot, make it a tablespoon

• 2 tomatoes, pureed

• 2 tsp garam masala

• ½ cup peas

• ½ bunch of coriander

• large Raco frypan

to serve

• cos lettuce

• raita

• red onion finely sliced

• lime

• fresh coriander

• mint

Method

• Add oil to a large frypan on medium heat. Add cardamom, peppercorns and cumin seeds and cook for 30 seconds, until they are fragrant and begin to crackle. Add minced lamb and colour slightly (3-4 minutes).

• Keep on high heat, you want to hear a sizzle.

• Blend onion, chili and garlic to a paste and add to pan. Cook for a further 6-7 minutes.

• Turn the heat to medium/low and add the salt, turmeric, chili, tomatoes and ¼ cup of water, stir through. Simmer for 20 minutes.

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Warm Olive Oil and Anchovy Dip with Crudités

Warm Olive Oil and Anchovy Dip with Crudités

Recipe by Michael Weldon

Ingredients

confit garlic

• 1 cup Squeaky Gate extra olive oil

• 1 head of garlic, broken into cloves

dip

• 1 cup Squeaky Gate extra virgin olive oil

• ½ cup butter

• 12 anchovy fillets

• 6 confit garlic cloves

• ½ tsp pepper

crudities

• 10 baby carrots, cut into crudités

• 10 baby cucumbers, cut into crudités

• 1 bunch radishes, cut into crudités

• 1 red capsicum, cut into crudités

• 1 loaf of sour dough, cut into fingers and grilled

Method

• To make the confit garlic combine the garlic and extra virgin olive oil in a small oven save dish. Place in a 180deg oven for 30mins until the garlic is soft. Allow garlic to cool to room temperature in the oil. Store in a jar.

• In a medium saucepan combine the extra virgin olive oil, butter, anchovies, confit garlic and black pepper. Place onto a medium heat and cook for 10-15 minutes until the anchovies are breaking up. Blitz with a stick blender until combined.

• Serve the dip warm in a dish with the crudités and toast spread around.

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Summer Seafood Boil

Summer Seafood Boil

Recipe by Courtney Roulston

Ingredients

• 12 Coles red royal Potatoes

• 1 packet Coles `Finest` spicy Calabrese sausage

• sea salt to taste

• 4 whole cobs corn, husk removed

• 8 large green king prawns, shells on

• 3 fresh blue swimmer crabs

• 2 lemon to serve

• large Raco pot

crab boil seasoning

• 2 tsp each:

• mustard

• coriander

• fennel seeds

• bay leaf

• all spice

• celery

• cayenne

• 1 head garlic, sliced in half

• 1 brown onion, sliced in half

spicy oil for serving

• 180ml Squeaky Gate extra virgin olive oil

• 1 long red chilli, finely chopped

• ½ teaspoon cracked black pepper

• ¼ cup flat leaf parsley, chopped, plus extra to serve

Method

• Heat a large boiling pot over a medum/high heat. Add in the sausages and seal on all sides for 5 minutes. Remove from the pot and allow to cool before slicing.

• Place the potatoes into the bottom of the same pot and add in the crab boil mix, garlic, onion and pour in 2.5litres of cold water. Place back onto the heat and bring up to a simmer. Cook for 2 minutes before adding in the corn, prawns and crab. Bring up to a simmer and cook for 8-10 minutes, or until the prawns have cooked through and the crabs have changed colour. Remove the prawns and crab from the pot when they are ready and prepare the crabs.

• While the seafood is cooking, heat the oil on a gentle heat and add in the chilli and pepper. Leave on a low heat to infuse, then turn off and add parsley.

• To serve, drain the potatoes and corn from the pot an place onto a large serving tray lined with baking paper. Place on the prawns, crab and lemon wedges onto the tray. Pour the oil in a serving dish and scatter the tray with extra parsley and lemon wedges.

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Ma’s Meatloaf

Ma’s Meatloaf

Recipe by Michael Weldon

Ingredients

• Squeaky Gate extra virgin olive oil

• 4 bacon rashers, diced

• 2 chorizo, diced

• 1 onion, diced

• 1 celery stick, diced

• 1tsp fennel seeds

• 1tsp smoked paprika

• 1/4tsp chilli flakes

• 3 garlic cloves, diced

• 1kg beef mince

• 500g 3 star pork mince

• 1 carrot, grated

• ½ bunch parsley, chopped

• ½ cup breadcrumbs

• 3 eggs

• ¼ cup ketchup

• 1tbs worcestershire sauce

• 150g tasty cheese, diced

• 75g parmesan cheese

• Raco saucepan

• Raco oven tin

Method

• In a small saucepan over a medium heat add a drizzle of oil, bacon, chorizo, onion and celery, cook until the vegetables soften. Add the garlic, fennel, smoked paprika and chilli flakes, cook for a further minute then remove from heat and cool to room temperature.

• In a large bowl mix the cooked meat and onion then mix with the beef, pork, carrot, parsley, breadcrumbs, eggs, ketchup, Worcestershire, tasty cheese and parmesan. Mix together until everything is evenly combined. Take a small piece of the mixture and fry off in a pan then taste and adjust seasoning to your liking.

• Add the meatloaf mixture to a loaf tin gently pressing the mixture into all the corners of the tin.

• Place into a 180 deg C oven and cook for 35-40 minutes until the meat is cooked through and the top has browned. Remove from the oven and allow to rest for 10 minutes.

• Serve sliced of meatloaf with a side salad, garlic bread and your favourite sauce or ketchup on the side.

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Mushroom Agedashi Tofu

Mushroom Agedashi Tofu

Recipe by Sarah Todd

Ingredients

• 1 block medium-firm tofu (soft tofu once you are more advanced)

• 4 tbsp potato starch

• 1 sheet dried seaweed

• 3 cups oil for frying

sauce

• 1 cup Coles vegetable stock

• ½ cup dried mushrooms

• 2 tbsp soy sauce

• 2 tbsp mirin

to serve

• 1 green spring onion

• Sarah’s homemade shichimi togarashi (optional)

Method

• Wrap the tofu with 2-3 layers of paper towels and place another plate on top. Drain the water out of tofu for 15 minutes. Remove the tofu from paper towels and cut it into 8 pieces.

• Put stock, mushroom, soy sauce, and mirin in a small saucepan and bring to boil. Turn off the heat and set aside.

• Heat the oil to 180C in a deep fryer or medium saucepan. In a food processor, blitz seaweed and starch to a fine powder and coat the tofu, leaving excess flour, and immediately deep fry until they turn light brown and crispy. Remove the tofu and drain excess oil on a plate lined with paper towels or wire rack.

• To serve, place the tofu in a serving bowl and gently pour the sauce without wetting the tofu. Garnish with spring onion and shichimi togarashi.

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Superfood Chicken Schnitzel

Superfood Chicken Schnitzel

Recipe by Courtney Roulston

Ingredients

• 4 x boneless, skinless Coles chicken thighs, flattened to 1cm thick

• 1 cup almond meal

• ¾ cup desiccated coconut

• ½ cup chia seeds

• ¼ cup sesame seeds

• 2 eggs, lightly beaten

• ½ tsp ground turmeric

• sea salt to taste

• 500ml oil for frying

• Raco wok

apple slaw

• 3 cups savoy or cabbage, finely sliced

• 1 apple, thinly sliced

• 6 red radish, finely sliced

• 1 cup broccoli stems, trimmed, julienne

• 1 cup mint, leaves picked

dressing

• juice and zest of 1 lime

• 1 tbsp Jalna greek yoghurt

• 1 tbsp whole egg mayonnaise

• 2 tsp maple syrup

Method

• Heat the oil in a large deep-sided frying pan to 160 degrees.

• Mix the almond meal, coconut, chia seeds and sesame seeds into a large bowl. Beat the egg and turmeric together in a bowl. Dip the chicken thighs into the egg, then into the chia mixture to get a good coating on the chicken.

• Fry the chicken schnitzels in the oil for 3 minutes each side, or until golden and crispy. Remove from the oil and place onto kitchen paper towel to drain.

• Meanwhile, place all the slaw ingredients into a large bowl. Whisk all the dressing ingredients together with a pinch of sea salt, pour over the slaw and toss well to coat.

• Place the chicken schnitzels onto serving plates with the apple slaw and extra lime wedges.

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Polenta Chips with Tomato and Cheese Sauce

Polenta Chips with Tomato and Cheese Sauce

Recipe by Michael Weldon

Ingredients

• 750mls milk

• 1 garlic clove, grated

• 200g instant polenta, plus an extra ¼ cup

• 150g parmesan cheese

• large Raco pot

tomato and cheese sauce

• 1 brown onion, diced

• 1/2tsp Coles chilli flakes

• 1 tin Coles diced tomato

• 1tbs chopped parsley

• 100g diced mozzarella

• Squeaky Gate extra virgin olive oil

• sea salt

• pepper

• Raco saucepan

Method

• In a large pot over a medium high heat bring the milk and garlic to a simmer. Once simmering add the polenta in by sprinkling whilst gently stirring the mixture with a whisk. Keep whisking until the polenta hydrates and thickens up. Add the parmesan, a pinch of salt and pepper. Once mixed through turn off the heat and pour the polenta into a tray lined with baking paper or cling wrap. Place the tray into the fridge to set.

• In a saucepan over a medium heat fry the onion in a drizzle of olive and a pinch of salt. Cook until the onion softens then add the chilli flakes and tomato. Cook until the sauce thickens slightly. Blend with a stick blender until combined.

• Cut the set polenta into large chips. Brush with oil and then roll in extra polenta. Place on a lined oven tray and put into the oven. Cook for 20-25 minutes until golden brown on the outside. Season with a pinch of salt.

• Warm the tomato sauce, add the parsley and mozzarella. Gently stir through and let the mozzarella begin to melt.

• Serve the chips with the dip on the side.

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Chinese Egg Tomato Stir Fry

Chinese Egg Tomato Stir Fry

Recipe by Courtney Roulston

Ingredients

• 5 large ripe tomatoes, chopped

• 3 tbsp Squeaky Gate extra virgin olive oil

• 1 tbsp ginger, julienne

• 1 tsp chicken stock powder

• 1 tbsp honey

• 2 green spring onions, white and green parts chopped/ separated

• 1 tsp Coles corn flour mixed with ½ cup water

• 12 Coles free range eggs, beaten

• sea salt and white pepper to taste

• 2 tsp sesame oil

• 4 cups cauliflower rice, warmed to serve

• 1 long red chili, sliced

• Raco wok

Method

• Place a wok over a high heat. Add a third of the extra virgin olive oil, ginger and tomatoes and stir-fry for 2-3 minutes, or until the tomatoes start to soften.

• Add the stock powder, honey and the white parts of the spring onions. Continue to cook for a further 3-4 minutes, or until the tomatoes are starting to form a sauce.

• Mix the corn flour and water together to form a slurry and add into the tomatoes. Cook until the sauce thickens and becomes glossy. Remove the tomato mixture from the wok and set aside.

• Place the wok back onto the heat and wipe clean with paper towel. Add in the remaining oil. Pour in the eggs and stir-fry every now and then, until they form a loose omelette. Season the eggs with sea salt, white pepper and sesame oil.

• Mix the tomato sauce back into the eggs and stir just until the eggs are starting to break up and the sauce has warmed back through.

• Serve in bowls with warm cauliflower rice and garnish with the green parts of the spring onion and chili.

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