Prawn Rice Paper Rolls with Peanut Dressing

Prawn Rice Paper Rolls with Peanut Dressing

Recipe by Courtney Roulston

Ingredients

• 16 large round rice paper roll wrappers

• 16 fresh-cooked australian prawns, peeled, sliced in half lengthways

• 40g dried vermicelli noodles, soaked in water and drained

• 1.5 cups red cabbage, finely shredded

• 1 cup coriander leaves, roughly chopped

• 8 butter lettuce leaves, core removed, washed, trimmed, dried

• 24 long mint leaves

peanut dipping sauce

• 1 heaped tbsp smooth peanut butter

• 2 tbsp hoisin sauce

• 1/3 cup almond milk

• 1 small clove garlic, minced

• 1 tsp siracha chilli sauce

• 1 tbsp fresh lime juice, plus extra wedges to serve

• 1 tsp crushed peanuts to garnish

• Raco saucapan

Method

• Combine the peanut dipping sauce ingredients in a small Raco pot and bring up to a gentle simmer. Stir until smooth then take off the heat. Taste for balance and add a little extra lime if needed. Set aside to cool and place in a bowl with peanuts on top.

• Get a large bowl of warm water and set up a clean workspace. Dip the rice paper into the water for 10 seconds and place smooth side down onto the bench. Bundle of a small amount of the noodles, red cabbage and coriander and roll up in an even cigar shape with the lettuce leaf.

• Line the bottom half of the rice roll with 4 slices of prawn and place a mint leaf in between each prawn. Place the lettuce roll on top of the prawns and roll up, tucking in the sides. If you find the rice wrapper is too thin and not stable, you can use 2 rice sheets per roll. Repeat with the remaining rice rolls and serve immediately with the peanut dipping sauce on the side.

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Tandoori Chicken Skewers

Tandoori Chicken Skewers

Recipe by Sarah Todd

Ingredients

• 500g chicken thigh, 4 cm chunks

• 1 small 170g tub of Jalna greek yogurt

• 1 tbsp ginger paste

• 1 tbsp garlic paste

• 1 tsp green chilli paste (fresh green chili blended or pounded in a mortar and pestle)

• ½ tsp turmeric powder

• 1 tsp red chilli powder

• 1 tsp paprika

• ½ tsp garam masala powder

• 2 teaspoon mustard oil

• ½ teaspoon salt

pickled onions

• 100 ml red wine vinegar

• 100 g sugar

• 1 red onion, ½ cm sliced rounds

coriander chutney

• 1 bunch fresh coriander, stems

• 1 small 170g tub of Jalna greek yogurt

• squeeze lemon juice

• pinch salt

equipment

• griddle pan

• small pot for pickle

• blender for chutney

Method

• For tandoori marinade, place all ingredients except chicken into a bowl and stir until combined. Add chicken and coat. Cover and marinate for a minimum of two hours. The longer the better, feel free to make the day before and leave to marinate overnight.

• For pickled onions, place sugar and vinegar in a saucepan and bring to a simmer and allow sugar to dissolve. Take off heat and pour over sliced onions. Allow to sit until ready to serve.

• For chutney, blend coriander, yoghurt and lemon until smooth.

• Pop into the oven at 180 degrees for around 20 minutes or until cooked through. Top with fresh coriander leaves and serve.

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Santa Slaw

Santa Slaw

Recipe by Michael Weldon

Ingredients

• ½ white cabbage, cut through the centre into wedges

• ½ red cabbage, cut through the centre into wedges

• 2 red onions, cut into rounds

• 2 carrots julienne,

• ½ cup apple cider vinegar 2tbs sugar

• 1tsp sea salt

• Squeaky Gate extra virgin olive oil

• Raco saucepan

dressing

• ½ cup mayo

• ½ cup Jalna yoghurt

• 1tbs hot sauce

• 1 lemon

• sea salt

• black pepper

garnish

• ½ bunch coriander

• 2tbs toasted sesame seeds

• 2tbs roasted almonds

Method

• In a small saucepan add the apple cider vinegar, sugar, salt and ¼ cup of water. Bring to the boil and then pour over the julienne carrots in a bowl, allow for pickle for 10 minutes

• Drizzle the sliced cabbage with extra virgin olive oil then place on a smoking hot bbq and grill until charred and cooked through. Season with sea salt.

• In a bowl combine the mayo, yoghurt, hot sauce, lemon, a pinch of salt and pepper, mix until smooth.

• To serve place the grilled cabbage wedges and red onion on a platter. Drizzle over the dressing to spread through the cabbage layers. Then top with the coriander, pickled onions, sesame seeds and toasted almonds.

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Gluten-Free Blueberry Crumble Bars

Gluten-Free Blueberry Crumble Bars

Recipe by Sarah Todd

Ingredients

• 30g coconut oil

• 1 cup of golden syrup

• 2 tbsp unsweetened almond milk

• 150g almond meal

• 150g rice flour

• 300g gluten free oatmeal

• pinch salt

• Raco baking tin

for the blueberries

• 450g fresh blueberries

• 1/3 cup golden syrup

• 2 tbs cornflour

Method

• Preheat oven to 180 degrees

• Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave. Add the maple syrup, milk, ground almonds, brown rice flour and salt and mix well – add an extra splash of almond milk if it’s looking too dry to combine and divide the dough in half.

• Transfer one half of the dough into a square or rectangular baking tin all the way to the edges and press with a spatula to make sure the surface is even. Bake for 10 minutes.

• Meanwhile, place the blueberries and maple syrup in a saucepan with a lid and cook on, stirring occasionally until softened (approximately 15 minutes). Stir cornflour with a dash of water and add to the blueberries and allow to thicken (approximately 30 seconds). Remove from heat.

• Remove tin from oven and top with blueberry mixture. Then place the rest of the dough mixture on top and bake in the oven for a final 20 minutes until golden. Allow to cool and cut into squares. Best when fresh but will last in the fridge for 5 days.

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Lemon & Chia Extra Virgin Olive Oil Cake

Lemon & Chia Extra Virgin Olive Oil Cake

Recipe by Courtney Roulston

Ingredients

• 2 ½ cups almond meal

• 1 cup plain flour

• 1 tsp bi carb soda

• 1 tbsp black chia seeds

• 1 tbsp finely grated lemon zest

• sea salt to taste

• 2/3 cup Coles finest maple syrup, plus extra to serve

• 2/3 cup Squeaky Gate extra virgin olive oil

• 3 eggs

  1 tsp vanilla bean paste

• 1/4 cup lemon juice

• Raco cake tin

olive oil icing

• 80ml Squeaky Gate extra virgin olive oil

• 80g icing sugar

Method

• Preheat oven to 160 degrees C.

• Place the almond meal, flour, bi carb soda, chia, lemon rind and a pinch of sea salt in a large bowl and stir to combine.

• In a jug whisk the maple syrup, extra virgin olive oil, eggs, vanilla and lemon juice and whisk to combine. Pour the wet mixture into the flour mixture and stir just until it is smooth, but try not to over mix too much.

• Line a 20cm round cake tin and pour in the cake batter. Bake in the oven for 40-45 minutes, or until a skewer inserted into the cake comes out clean.

• Whisk the oil and the icing sugar together in a bowl until light and slightly fluffy.

• Allow the cake to cool before spreading with the icing. You can garnish the icing with extra chia seeds and lemon zest before slicing into wedges.

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DIY Sushi Rolls

DIY Sushi Rolls

Recipe by Michael Weldon

Ingredients

• 3 cups Coles sushi rice

• 1/2 cup rice wine vinegar

• 2tbs Coles caster suga

• 2tsp sea salt

• 8 nori sheets

spicy tuna filling

• 185g tuna in oil

• 2tbs kewpie mayo

• 1tbs srichara

• 1tsp togorashi

• 1 cucumber, cut into sticks

salmon and avo filling

• 200g sashimi grade salmon, sliced into logs

• 1 avocado, sliced into strips

• wasabi, as much as you like

• pickled ginger, optional

garnish

• wasabi

• japanese soy

• pickled ginger

Method

• Cook Sushi rice in 3 ½ cups of water. When the rice is cooked, allow it to cool slightly.

• In a saucepan heat the rice wine vinegar, sugar and salt until dissolved. Dress the warm rice with the rice wine vinegar mixture. Gently fold the rice to make sure each grain of rice is coated in dressing.

• To make the sushi rolls, place a piece of Nori on the sushi mat. Top the nori with sushi rice using damp hands. Slowly press out the rice so there is a thin layer all that covers the nori.

• Add your sushi filling in the centre of your rice covered nori running horizontally across, 1/3 of the way up the sheet.

• To roll, use your mat to fold the rice sheet over the vegetables to cover, then with a light but firm press, push the sushi into shape. Roll the next layer of the nori sheet up and press again.

• Finish by rolling the remaining piece up to finish your roll. Slice and serve it with soy, wasabi and ginger.

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Ham & Cheese Croissant Bake

Ham & Cheese Croissant Bake

Recipe by Courtney Roulston

Ingredients

• 8 croissants, split in half (day old or stale are fine)

• 4 teaspoons dijon mustard

• 12 slices good quality ham

• 1 red onion, thinly slice into rings

• 125g gruyer cheese, grated

• 125g tasty cheese, grated

• 4 free range eggs

• sea salt and pepper to taste

• 400ml whole milk

• 300ml Bulla cooking cream

• 1 tbsp extra virgin olive oil for the dish

• ¼ cup chives, finely sliced

Method

• Pre-heat oven to 180 degrees C. Spread a thin layer of mustard onto the cut side of the croissants. Place the ham, onion and cheese into the croissants and set aside.

• Whisk together the eggs, milk, cream and a pinch of salt and pepper.

• Rub the extra virgin olive oil onto the edges of the baking dish and arrange the croissants into the dish. Pour over the egg mixture to cover all of the croissants. Leave for 10- 15 minutes for the croissants to soak up the liquid.

• Bake for 20-25 minutes, or until the egg mixture is just set. Remove from the oven and scatter with chives before serving.

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Peppered Tuna with Corn & Black Bean Salad

Peppered Tuna with Corn & Black Bean Salad

Recipe by Michael Weldon

Ingredients

• 4 Coles tuna steaks

• 1 tbs black pepper

• 1 tbs cumin powder

• 1 tbs coriander powder

• 1 tbs sea salt

• Squeaky Gate extra virgin olive oil

salad

• 4 corn on the cob, grilled

• 1 red onion, grilled then diced

• 1 green chilli, grilled then diced

• 1 tin of black beans, drained

• sea salt

• Squeaky Gate extra virgin olive oil

to serve

• ½ bunch coriander

• pickled jalapenos

• 2 limes

Method

• Combine the pepper, cumin, coriander powder and salt in a bowl, mix together. Season the tuna with the spice mix then brush with some extra virgin olive oil.

• Place the tuna on a smoking hot BBQ or Griddle pan. Cook for a couple of minutes each side making sure the middle is left slightly pink.

• In a mixing bowl combine the corn, red onion, green chilli, black beans. A pinch of salt and a drizzle of extra virgin olive oil. Toss together until all the ingredients are coated in the extra virgin olive oil.

• Serve the tuna on top of the corn salad. Then garnish with coriander, pickled jalapeños and a half of lime.

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Slow Cooked Spiced Lamb Shoulder

Slow Cooked Spiced Lamb Shoulder

Recipe by Sarah Todd

Ingredients

• 1-1.5 kg lamb shoulder, room temp and scored

• 1 cup white wine

• 1 cups Coles chicken stock

• 1 tsp smoked paprika

• 1 tsp coriander powder

• 1 tsp fennel seeds

• 6 carrots, roughly chopped

• 1 onion, rough chop

• 1 tsp cumin seeds

• 1 red onion, finely sliced

• ½ cup red wine vinegar

• Squeaky Gate extra virgin olive oil

• bunch fresh mint

• Raco roasting tray

Method

• Preheat the oven to 160 degrees. In a small bowl make spice rub, combine ¼ cup extra virgin olive oil, smoked paprika, coriander powder, fennel seeds and combine. Rub all over lamb and season well with 1 tbsp salt rubbing into the score marks.

• Put the onions, carrots and cumin seeds into a large roasting tin, drizzle with extra virgin olive oil and shake around to coat. Set the lamb on top and pour in wine and stock.

• Cover with foil and place into the preheated oven. Roast for 3 hours covered then remove foil and increase the heat to caramelise for 30 minutes. Remove from the oven and cover and rest for 30 minutes.

• Take the carrot and onion and place in a bowl and slightly smash, add a dollop of butter and serve.

• In a bowl add red onion, red wine vinegar, fresh mint and a drizzle of EVOO and a pinch of salt and stir and serve atop the lamb.

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Karaage Chicken Bao

Karaage Chicken Bao

Recipe by Sarah Todd

Ingredients

• 8 chicken tenders

marindade

• 1 tbsp soy

• 1 tbsp sake

• 1 tbsp ginger, julienne

• ½ tsp sesame oil

• ¾ cup potato starch

• oil for deep frying

to serve

• bao buns

• cucumber

• coriander

• red onion

• black and white sesame

• japanese mayo

• lemon wedge

• shichimi togarashi

Method

• Place the chicken in soy marinade for at least 1 hour.

• Coat tenders generously with potato starch – ensuring they are fully covered.

• Shallow fry until golden.

  Steam buns and serve with toppings.

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Soured Grilled Leeks with Scotch Fillets

Soured Grilled Leeks with Scotch Fillets

Recipe by Michael Weldon

Ingredients

• 8 medium size leeks, washed and root left on

• ¼ cup apple cider vinegar

• ¼ cup extra virgin olive oil

• 2 tbs sugar

• 1tbs sea salt

• 2 scotch fillet steaks, brought up to room temperature for cooking

• sea salt

• extra virgin olive oil

• hot english mustard, for serving

Method

• Heat a BBQ or Griddle until smoking. Add the leeks and cook, charring the skin until they are blackened all over. Remove from heat and allow to sit for a minute. Then peel the burnt layer of leek away and discard. Place the leek onto a tray.

• In a small saucepan heat the vinegar, sugar and salt. Once hot, remove from the heat and add the extra virgin olive oil. Mix together then pour over the leeks and leave to soak up the dressing.

• Season the steak with salt then drizzle with extra virgin olive oil. Place on the smoking hot BBQ or Griddle. Cook the steak to your liking then remove and rest for half the time it cooked for.

• Carve the steak and season with a little extra salt. Serve half a steak per person with a couple of leeks on the side and a spoon of mustard.

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Banana Fritters

Banana Fritters

Recipe by Courtney Roulston

Ingredients

• 4 very over-ripe bananas, mashed with a fork

• 2 tbsp maple syrup

• 1 tsp vanilla bean paste

• 2 cups plain flour, sifted

• 2 tsp baking powder

• sea salt to taste

• ½ cup milk *(use coconut milk for dairy free option)

• 2 free range eggs

• ¼ cup icing sugar for dusting

• 1 tsp ground cinnamon for dusting

• oil for frying

Method

• Mix the mashed banana, maple syrup and vanilla together in a large bowl.

• Add the flour, baking powder, salt, milk, and eggs into the banana mixture and mix well to combine a smooth batter.

• Heat enough oil to deep fry the fritters in a deep-sided pot to 160-170 degrees C.

• Place tablespoon sized balls of the batter into the oil and let them cook for 2-3 minutes. Use a slotted spoon to carefully turn the fritters over onto the other side to evenly cook and become golden. Repeat with the remaining batter.

• Drain the fritters onto kitchen paper to remove any excess oil. Place onto a serving platter and dust with icing sugar and cinnamon before serving.

  *You can serve fritters on their own, or top with icing or chocolate sauce.

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Roasted Spiced Cauliflower Salad

Roasted Spiced Cauliflower Salad

Recipe by Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 2 tsp coriander seeds

• 2 tsp cumin seeds

• ½ cup pepitas

• ½ cup sunflower seeds

• 2 tbsp extra virgin olive oil

• 1 long red chilli, de-seeded and finely sliced

• 2 garlic cloves, peeled and finely sliced

• pinch of ground turmeric

• 1 cauliflower, cut into florets

• salt, to taste

• pepper, to taste

• 180 g baby spinach leaves

• 1 small handful of coriander

• 2 lemons, cut into wedges, to serve

• Raco tray

yoghurt & sesame sauce

• 1 tsp cumin seeds

• ½ cup sesame seeds

• 1 tsp salt

• 2 cups plain yoghurt

• 1 small handful of mint, finely chopped

Method

• Preheat the oven to 200°C.

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

• Dry roast the coriander seeds in the small frying pan, then tip them into the mortar and pestle. Do the same for the cumin seeds.

• Dry roast the pepitas and sunflower seeds, and set them aside for later.

• Grind the roasted coriander and cumin in the mortar and pestle.

• Combine the oil, coriander, cumin, chilli, garlic and turmeric in the large bowl. Add the chopped cauliflower. Toss to coat the cauliflower in the spiced oil. Spoon the cauliflower onto the baking tray then season with salt and pepper. Roast for 30 minutes or until browned and tender, checking that the cauliflower is cooking evenly. Allow to cool.

• Toss the cauliflower with the pepitas and sunflower seeds, and gently combine them with the spinach leaves.

• To make the yoghurt & sesame sauce, start by dry roasting the cumin seeds in the small frying pan until aromatic. Add the seeds to the mortar and pestle, and grind until fine. Dry roast the sesame seeds in the same pan until golden, then add them to the mortar and pestle with the cumin. Add the salt and pound the sesame seeds until they are broken and the oils have been released. Allow the seed mixture to cool, then add to the yoghurt and mint leaves in the medium bowl.

• Serve the cauliflower salad with coriander, lemon wedges and Yoghurt & Sesame Sauce

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Grilled Barramundi with Green Nam Jim

Grilled Barramundi with Green Nam Jim

Recipe by Michael Weldon

Ingredients

• 2 ocean farmed barramundi pieces

• sea salt

• Squeaky Gate extra virgin olive oil

• Raco griddle pan

green nam jim

• 3 green chillies

• 2 garlic cloves

• ½ bunch coriander, stem, save leaves for garnish

• 1tsp brown sugar

• 2tbs fish sauce

• 2tbs water

• 1 lime

• 2 spring onion sliced thinly

• ½ cup bean shoots

• 1 carrot, julienned

• 1 red chilli sliced thinly

Method

• Heat a BBQ or griddle pan until smoking, brush the barramundi with olive oil. Place skin side down on the grill and cook until the skin is crispy, and the fish is cooked halfway through. Turn over and cook the other side.

• In a mortar and pestle combine the green chilli, garlic, coriander stem and salt. Crush into a paste then add the sugar, fish sauce, water and lime juice. Mix together.

• Combine the coriander leaves, spring onion, bean shoots, carrot and chilli, and lime then mix together.

• Serve the Barramundi topped with the salad then drizzle with the green Nam Jim.

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Mulligatawny

Mulligatawny

Recipe by Sarah Todd

Ingredients

• 2 tbsp butter

• ½ onion, finely diced

• 1 carrot, peeled and finely diced

• 1 stick celery, finely diced

• 1 chili, seeded and finely diced

• 2 tsp ginger paste and garlic paste

• 1 apple, peeled, cored and finely diced

• 1 can diced tomatoes

• 1 tbsp Pattu garam masala

• 1 tsp Pattu ground cumin

• ½ tsp Pattu turmeric

• ½ tsp cinnamon

• 1/2 cup Pattu red lentils (uncooked)

• black pepper

• 3 cups vegetable stock

• 2/3 cup coconut milk

to serve

• roasted cashews

• sliced spring onion

• steamed rice

Method

• Melt the butter in a large pot over medium-high heat. Add the onion, carrot and celery and saute until soft (5 minutes). Add ginger, garlic, chili and apple and sauté for 1 minute.

• Add tomatoes, spices, lentils and stock and stir until combined and bring to a simmer uncovered for 30 minutes.

• Puree about 75% of the ingredients using either an immersion blender or by transferring a portion of the contents to the bowl of a standard blender. Leave some of the chunks whole, as it adds a nice texture and consistency to the soup. Return the soup to the pot if needed, then stir in the coconut milk. Taste, and adjust salt and black pepper as needed.

• Serve topped with cashew and spring onion along with rice.

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BBQ Corn

BBQ Corn

Recipe by Sarah Todd

Ingredients

• 4 whole corn on the cob, remove silk but keep husks attached

• 2 limes

• 1 tsp Pattu red chili powder

• 1 tps Pattu ground cumin

• 1 tsp Pattu chaat masala

• 1 tablespoon butter

Method

• Street style Butta or corn on the cob in India really is an absolute delight. Sweet, spicy and the little hit of heat.

• Make a spiced butter by mixing together all of the spices and butter and rub all over the corn. Keeping husk covering majority of the corn, char corn on a grill pan, bbq or roast in the oven until charred and cooked through.

• Serve with a squeeze of lime juice.

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Rhubarb & Polenta Traybake

Rhubarb & Polenta Traybake

Recipe by Courtney Roulston

Ingredients

• 250g rhubarb, trimmed, thinly sliced

• 2/3 cup caster sugar

• 4 eggs, separated

• 1 tsp vanilla bean paste

• 1 cup Coles almond meal

• 1/3 cup fine polenta (must be the finely ground polenta)

• 1 tsp gluten free baking powder

• 1 tbsp fresh thyme leaves

• 1-2 tbsp honey

• 1 cup Jalna greek yoghurt to serve

• 2 tablespoons Coles pumpkin seeds, crushed

• Raco slice tin

Method

• Preheat the oven to 160 degrees C.

• Place the rhubarb and half the sugar in a medium bowl and toss to coat. Set aside. Place the egg yolks, vanilla and remaining sugar in the bowl of an electric mixer and whisk for 5 minutes, or until thick and pale. Fold through the almond meal, polenta and baking powder.

• In a small clean bowl, whisk the egg whites to soft peaks. Add one third of the egg whites to the polenta mixture and gently fold. Repeat with the remaining egg whites until just combined.

• Spoon the mixture into a lined 20cm x 25/30cm square slice tin. Scatter over the rhubarb and thyme leaves. Cook for 40 minutes, or until cooked when tested with a skewer. Set aside to cool slightly before drizzling over the honey and crushed pumpkin seeds.

• Serve warm with a dollop of yoghurt.

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Crispy Pork Belly Salad with Fish Sauce Caramel

Crispy Pork Belly Salad with Fish Sauce Caramel

Recipe by Michael Weldon

Ingredients

• 800g pork belly, left in fridge for 24hrs to dry out

• sea salt

• Raco non-stick tray

fish sauce caramel

• ½ brown sugar

• 2 garlic cloves, crushed

• 1 lemongrass stalk, sliced

• 1 thumb sized piece of ginger, sliced

• 2 kaffir lime leaves

• 2 chillies, halved

• ¼ cup fish sauce

• 2 limes, juiced

• 1tbs sesame oil

• small Raco saucepan

salad

• 2 cos lettuce, cut into strips

• 1 cucumber, cut into half circles

• 1 red onion, sliced thinly

• 1 bunch of radishes, sliced thinly

• 1 bunch coriander, leaves picked

• 1 bunch mint, leaves picked

• 1 red chilli, sliced thinly

Method

• Pre heat an over to 220 degrees c fan force. Place the pork on an oven tray and sprinkle generously with salt. Put pork into the oven and cook for 30 minutes. After 30 minutes reduce the heat to 160 degrees, cook until pork belly is tender. Remove from oven and rest.

• Combine the sugar, garlic, lemongrass, ginger, lime leaf, chilli, fish sauce and ½ cup water in a small saucepan. Place over a medium heat, simmer for 20-25 minutes until the sauce thickens. Remove from heat and strain sauce through a sieve, add the lime and sesame oil. Let the sauce cool to room temperature.

• Mix the salad ingredients together in a large bowl. Dress with the fish sauce caramel.

• To serve, carve the pork into bite sized chunks. Spread the salad onto a sharing platter. Top with the roast pork then drizzle with the extra fish sauce caramel and top with extra herbs.

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Kathi Rolls

Kathi Rolls

Recipe by Sarah Todd

Ingredients

• 1 onion, blend to a paste

• 1 tbsp ginger paste

• 1 tbsp garlic paste

• 1 tomato, pureed

• 1 tsp sugar

• leftover lamb, shredded

• 100ml white wine vinegar

• ½ tsp Pattu chili powder

• 1 tsp Pattu paprika

• 2 tsp Pattu ground coriander

• 1 tsp Pattu ground cumin

• 1 egg, whisked

to serve

• fresh roti

• shredded red onion

• shredded iceberg

• coriander yoghurt chutney

• lime

• coriander fresh

Method

• In a fry pan on medium heat, add extra virgin olive oil and saute onions, garlic, ginger, tomato and sugar until fragrant, around 4 minutes. Add lamb and warm through for 2 to 3 minutes. Add the rest of the ingredients except for the egg and cook for 20 minutes with a lid. Season. Remove lid to thicken (5-10 minutes)

• In a separate pan, heat the roti and when you flip, add a little of the whisked egg to coat the inner side of the roti. Serve with all sides and make little wraps.

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Roast Chilli Oil with Dim Sum Cabbage Rolls

Roast Chilli Oil with Dim Sum Cabbage Rolls

Recipe by Courtney Roulston

Ingredients

• 400g regular pork mince (not low fat)

• 1 tbsp fresh ginger, grated

• ½ cup coriander, finely chopped, plus a few extra sprigs to serve

• 1 small free range egg,

• 2 green spring onions, finely sliced

• 2 tbsp soy sauce

• 2 tsp sesame oil

• pinch ground white pepper

• 12 large outer wombok leaves (chinese cabbage), blanched and dried

fragrant chilli oil

• 200ml Squeaky Gate extra virgin olive oil

• ½ teaspoons whole fennel seeds

• 1 start anise 1 bay leaf

• 2 cloves garlic, grated

• 1/3 cup dried chilli flakes

Method

• To make the chilli oil, place the extra virgin olive oil, fennel seeds, bay leaf and star anise in a small pot over a medium/low heat. Leave to infuse for 6-8 minutes, making sure not to burn the aromatics. Remove the fennel, star anise & bay leaf from the oil and add in the garlic and chilli flakes. Leave on a very low heat for 1-2 minutes, then take off the heat and leave to infuse for 15 minutes.

• Place the pork mince, ginger, coriander, egg, spring onion, soy, sesame oil and white pepper in a large bowl. Mix well with a wooden spoon until it forms a ball.

• Place the cabbage leaves onto a clean work surface with the tip of the cabbage leaf pointing away from you. Slice the middle tough stem out of the leaf so you have a large floppy leaf. Divide the pork mince amongst the cabbage leaves near the base, and roll them up, tucking in the sides to form a fat cigar shape.

• Fill a steamer basket with the cabbage rolls and place over a pot or wok of boiling water and cover with a tight fitting lid. Steam for 20 minutes, or until the pork mince is just cooked in the middle. Remove the cabbage rolls from the steamer and serve with some coriander sprigs and the chilli oil.

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