Breakfast Haloumi, Broccolini and Sourdough

Breakfast Haloumi, Broccolini and Sourdough

Recipe by Sarah Todd

Ingredients

• 60ml Squeaky Gate extra virgin olive oil

• 1 lemon, juiced

• 2 bunches broccolini, trimmed and sliced in half lengthways

• 200g packet soft haloumi sliced into rectangles

• 400g can chickpeas, drained and rinsed

• 220g hummus

• 1 loaf of sourdough, sliced

• 1½ tbs Togarashi

Method

• Heat a barbecue or grill plate. Combine oil and lemon juice in a large bowl and season. Split the mixture in 2.

• Add broccolini and haloumi to one bowl and gently toss to coat. Use a pastry brush to brush both sides of the sourdough slices.

• Add chickpeas to the remaining mixture, season and toss to combine.

• Grill broccolini and haloumi for 2 minutes each side or until golden. Grill sourdough for 1 minute each side.

• When you’re ready to serve, smear hummus on the sourdough and divide broccolini and haloumi among plates, scatter with chickpea and togarashi.

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Gado Gado with Crispy Fried Potatoes

Gado Gado with Crispy Fried Potatoes

Recipe by Courtney Roulston

Ingredients

• 4 x medium potatoes, skin on, diced into 1.5cm squares

• 500ml oil for frying

• 200g green beans, trimmed

• 4 x Coles free range eggs

• 2 cups white cabbage, finely sliced

• 2 x large vine-ripened tomatoes, cut into wedges

• 2 lebanese cucumber, sliced

• 150g bean sprouts

• ¼ bunch coriander, leaves picked

• 2 tbsp asian fried shallots to serve

• Deep sided Raco pan

spicy peanut sauce

• 1 large red chili, sliced, plus extra to serve

• 1 cup salted roasted peanuts

• 2 tbsp brown sugar

• 2 tbsp fish sauce

• 1 tbsp fresh lime juice

• 1 tbsp tamarind puree

• 1/3 cup hot water

• small Raco pot

Method

• For the spicy peanut sauce, process the chili, peanuts and sugar to a coarse paste in a small food processor or blender. Add in the fish sauce, lime juice and tamarind. Blend, adding in the water in small amounts until you have a smooth sauce the same consistency as mayonnaise. Add a little extra warm water If the sauce is too thick, or place into a pot over a medium heat and cook, stirring for 3-4 minutes if you have added too much water and it is too thin. Set aside.

• Blanch the green beans in a pot of salted boiling water for 2 minutes. Remove the beans with tongs and set aside. In the same pot of boiling water, cook the eggs for 7 minutes, or until cooked to your liking. Remove the eggs and place into a bowl of chilled water. Peel once cool enough to handle and slice.

• Heat the oil in a deep-sided frying pan over a medium heat. When the oil reaches 170 degrees, carefully slide in the potatoes and cook for 6-8 minutes, or until potatoes are cooked through and golden. Remove from the oil and drain on kitchen paper.

• To serve, place the cabbage, tomatoes, cucumber, bean sprouts, green beans, eggs and fried potatoes onto a large serving platter. Pour over the peanut dressing and garnish with coriander, Asian fried shallots and extra sliced red chili.

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Berry Granita

Berry Granita

Recipe by Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 20 berries, washed

• 2 cups frozen fruit of your choice

• 1 tbsp honey

• 3 cups ice

• 1 small handful of mint

Method

• Put all the ingredients except the mint into the blender and whiz for 30 seconds to 1 minute, or until you are happy with the consistency.

• Pour into cups, decorate with mint leaves, serve and enjoy!

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Indian Doughnuts

Indian Doughnuts

Recipe by Sarah Todd

Ingredients

doughnuts

• ½ cup milk powder

• ¼ cup all-purpose flour

• 1 tbsp semolina

• ¼ tsp baking soda

• 1 tsp lemon juice

• 1 tsp ghee or butter

• ¼ cup milk

• warm oil for frying

• sugar syrup

• 1 cup sugar

• 1 cup water

• 1 tsp cardamom powder

• 1 tbsp lemon juice

to serve

• coconut ice-cream

• slivered pistachios

Method

• Add dry ingredients for doughnuts into a bowl, add in lemon juice and ghee and crumble with fingers, slowly add milk until you form a smooth soft dough. Grease your hands with a little ghee and divide into 8 small balls making sure they have no cracks and place on a baking paper lined tray – very important as they will crack when frying.

• In a pot, heat oil for frying to 180 degrees. Fry 4 at a time until golden brown and drop immediately into hot sugar syrup. Repeat with final 4. Set aside and rest for 2 hours, the balls will double in size.

• Make sugar syrup, add sugar, water and cardamom into a large pot that has a good surface area and cook until sugar has dissolved (2 minutes) add lemon juice and set aside.

• To serve, place 2 doughnuts per plate, a dollop of coconut ice-cream, topped with slivered pistachios.

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Prawn & Bacon Skewers with Mango & Chilli

Prawn & Bacon Skewers with Mango & Chilli

Recipe by Michael Weldon

Ingredients

• 16 green prawns, peeled with tale piece left on.

• 8 bacon rashes, cut in half

• 4 spring onions, cut into 4cm pieces

• 1/2 mango, flesh diced

• ¼ bunch of coriander stem

• 2 garlic cloves

• 1tbs brown sugar

• 1 birdseye chilli

• 1 lime

• sea salt

  Squeaky Gate extra virgin olive oil

• 4 long skewers soaked for 30 mins

Method

• Wrap the prawn in bacon then thread one onto a skewer then add a piece of spring onion then another prawn. Repeat the process until each skewer has 4 prawns and 3 spring onion pieces on it.

• In a mortar and pestle combine the coriander stem, garlic, brown sugar, chilli and a pinch of salt with the mango and crush into a paste. Add the lime juice, mix into a glaze.

• Heat a BBQ or griddle pan until smoking. Brush the skewers with olive oil and add to the grill. Cook basting in the mango chilli glaze until caramelised and sticky.

• Serve skewers with the extra glaze as a dipping sauce.

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Black Forest Trifle Cake

Black Forest Trifle Cake

Recipe by Sarah Todd

Ingredients

• 1 kg sweet black cherries

• 100 g sugar

• 1 vanilla pod

• 1 cup water

• 1 cinnamon stick, broken in 2 pieces

• ½ cup kirsch

• 4 whole cloves

whipped cream chantilly

• 1 tsp vanilla bean paste

• 50g of white chocolate, melted

• 50 ml Bulla cream

• 200 ml Bulla whipping cream, whipped

• 2 tsp kirsch

toppings

• 250 g chocolate sponge, pre made

• 75 g chocolate

• 300 g chocolate custard

• 150 g cherry compote

Method

• Using a sharp knife or a cherry pitter, pit the cherries. Discard stalks and pits. Sprinkle sugar over the prepared cherries; gently stir and cover and leave overnight in a cool place. Next day, strain cherries and set aside keeping the juices. Add juices into a saucepan and add spices and bring to boil.

• Spoon the cherries into the sterilized preserving jar. Take the saucepan off the heat and leave for a few minutes before straining the juices into a jug through a fine mesh sieve. Discard the spices.

• Add 1 cup water and ½ cup of kirsch to the juices, stir well and pour over the cherries. Ensure cherries are totally covered by adding more kirsch, if required. Store in a cool, dark place.

• Arrange the trife by layering sponge on the bottom and then pouring over some of the cherry liquid. Layer the rest of the ingredients. Make all components the day before and a few hours before the guests arrive assemble the trifle.

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Grilled Stone Fruit with Almond & Maple Yoghurt

Grilled Stone Fruit with Almond & Maple Yoghurt

Recipe by Michael Weldon

Ingredients

• 2 cups Jalna sweet and creamy greek yoghurt, hung to thicken

• ½ cup chopped almonds, plus extra to garnish

• 2tbs maple syrup

• 1tbs dried cranberries, chopped

• 2 yellow peaches, halved stone removed

• 2 white peaches, halved stone removed

• 3 nectarines, halved stone removed

• 2tbs caster sugar

• Squeaky Gate extra virgin olive oil

Method

• Place the yoghurt into a sieve over a bowl lined with cheese cloth. Leave in the fridge to hang for a minimum of 3 hours. This will thicken the yoghurt.

• Drizzle the fruit with extra virgin olive oil and sprinkle with sugar, mix together. Place the fruit onto the grill and cook until charred and softened. Once cooked allow to cool slightly then cut into chunks.

• Combine the yoghurt, almonds, maple and cranberries on a bowl, mix together.

• Serve the grilled fruit in a bowl then top with the almond and maple yoghurt. Sprinkle over extra almonds to finish.

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Black Pepper Chicken Stir Fry

Black Pepper Chicken Stir Fry

Recipe by Courtney Roulston

Ingredients

• 800g Coles chicken thighs, cut into 2cm cubes

• 2 tbsp Squeaky Gate extra virgin olive oil

• 2 tsp whole black peppercorns, crushed in mortar & pestle

• 3 cloves garlic, finely sliced

• 20 fresh curry leaves

• ¼ bunch coriander, stems chopped, leaves picked into sprigs

• 1 long green chili, finely chopped

• 1 tbsp soy sauce

• 2 tbsp oyster sauce

• 2 tsp sesame oil

• 1-2 teaspoons maple syrup

• 30g butter, sliced into cubes

• ½ cup water

• 2 tsp corn flour

• 2 green shallots/ scallions, finely sliced

• 1 lime or lemon to serve

• Raco wok

to serve

• steamed rice

• wok tossed greens

• or noodles

Method

• Heat a wok over a high heat. Pour in half the oil and cook the chicken in batches and stir-fry until cooked through. Place the chicken into a bowl and set aside.

• Place the wok back onto a high heat with the remaining oil. Add in the ground pepper, garlic, coriander stems and chili to the wok and cook for 1 minute, or until fragrant. Add in the soy, oyster sauce, sesame oil, honey and butter and cook for 1 minute before adding in the reserved chicken. Cook for 3-4 minutes to warm the chicken back through and for the sauce to become fragrant.

• Mix together the corn flour and water into smooth slurry and pour into the wok. Cook, stirring for about 2-3 minutes, or until the sauce thickens and becomes glossy. Stir the white parts of the spring onions into the sauce and reserve the green parts.

• Place the chicken stir fry onto a serving platter and scatter over the green shallots and serve immediately with lime or lemon wedges.

• Can be served with steamed greens and steamed rice.

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Chocolate and Coffee Panna Cotta with Blueberries

Chocolate and Coffee Panna Cotta with Blueberries

Recipe by Sarah Todd

Ingredients

• 200ml milk

• 200ml cooking Bulla cream

• 200g dark chocolate

• 3 tbsp sugar

• 1 cup of espresso

• 2 sheets of gelatin

to serve

• blueberry jam

• chocolate shards

• crushed hazelnuts

Method

• Steep gelatin. In a pot, add milk, cream and sugar and bring to a simmer and pour over chocolate, and add coffee and gelatin. Strain and pour into panna cotta moulds.

• Allow to set in the fridge for a minimum of 3 hours.

• De-mould by dipping mould into warm water for 15 seconds and serve with blueberry jam, chocolate shards and hazelnuts.

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Creamy Pumpkin Pasta

Creamy Pumpkin Pasta

Recipe by Michael Weldon

Ingredients

• 1kg butternut pumpkin, grated

• 1 brown onion, sliced

• 2 garlic cloves, sliced

• ¼ tsp nutmeg

• 500mls Bulla cooking cream

• 500g San Remo Spaghetti

• ¼ cup pumpkin seeds

• ¼ cup pine nuts

• ¼ bunch parsley

• 1 lemon, zest

• 75g parmesan cheese

• Squeaky Gate extra virgin olive oil

• large Raco frypan

Method

• Cook the spaghetti following the cook instructions on the packet.

• In a large frypan over a medium heat add a drizzle of extra virgin olive oil, the onion and a pinch of salt, fry for a couple of minutes. Add the pumpkin, garlic and chilli flakes, fry off for another minute. Add the cream and nutmeg and cook until soft.

• Blend the pumpkin sauce until smooth then return to the pan. Taste and season if needed. In a bowl combine the seeds, nuts, parsley and lemon zest

• Once the pasta is cooked add to the sauce, mix through the pasta until coated. Serve the pasta topped with the seeds and herb mixture. Finish with a grating of parmesan.

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Meatballs with Zucchetti

Meatballs with Zucchetti

Recipe by Courtney Roulston

Ingredients

• 500g good quality Coles beef mince

• 500gm Coles pork mince

• 1 x free-range egg, lightly beaten

• 2 slices white bread, crusts removed

• 1/3 cup (80ml) milk

• 60gm parmesan cheese, grated from a black, plus extra to serve

• 1tbsp thyme leaves, chopped

• 1tbsp rosemary, finely chopped

• 1tbsp tomato paste

• Raco frypan

tomato sugo

• 2tbsp olive oil

• 1 brown onion, diced

• 2 cloves garlic, crushed

• ½ teaspoon whole fennel seeds, crushed

• 3 tbsp

• tomato paste

• 2 x 400g can crushed tomatoes

• 1tbsp sugar

• ½ bunch fresh basil, leaves picked

zucchetti

• 4 medium zucchini, sliced into noodles with a toothed peeler

Method

• Soak the bread in the milk and egg in a large bowl for 5 minutes to soften. Mix until the bread is broken up, then add all the remaining meatball ingredients into the bowl and mix until well combined. Roll into 12 large meatballs, place onto a tray and set aside in the refrigerator.

• For the tomato sugo, heat the oil over a medium heat in wide sided frying pan. Cook the onion for 2 minutes, or until softened. Add in the garlic and fennel seeds and cook for 1 minute before adding in the tomato paste, crushed tomatoes and sugar. Bring the sauce up to a gentle simmer and cook, stirring occasionally for 3-4 minutes.

• Remove the meatballs from the fridge and place into the tomato sauce. Cook the meatballs on a low simmer, turning occasionally for 15-20 minutes, or until cooked through. Stir through half of the basil leaves before taking off the heat.

• Place the zucchetti into serving bowls and top with the meatballs and sugo. Grate over extra Parmesan cheese and scatter with reserved basil leaves.

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Silverbeet Slaw with Pickled Currants and Parmesan

Silverbeet Slaw with Pickled Currants and Parmesan

Recipe by Courtney Roulston

Ingredients

• 1 bunch silverbeet, washed

• 5 cups white savvoy cabbage, finely shaved

• ¾ cup slivered almonds, toasted

• ½ cup mint, leaves picked, chopped

• 3 tbsp Squeaky Gate extra virgin olive oil

• 30g parmesan cheese, shaved from a block with a peeler

• pickled currants

• ¾ cup dried currants

• 1.5 cups cup white wine vinegar

• 3 tbspmaple syrup

• 1 tsp sea salt and black pepper to taste to taste

silverbeet stems

• 2 long red chillies, sliced in half lengthways

• 2 tsp cumin seeds

• 2 cloves garlic, sliced

Method

• Heat the vinegar, maple syrup, salt and ¾ cup water in a saucepan. Place the currants into a small bowl then pour over enough vinegar mixture to cover them and set aside for 15 minutes for them to plump up.

• Remove the steams from the silverbeet leaves and cut them to size so they fit in a large sterilised jar. Arrange the stems with the red chilli, garlic and cumin seeds in the jar. Pour over the remaining pickling liquid and refrigerate the stems for 3 days to pickle and use in another recipe, eat them as a snack or with cheese boards.

• Finely slice the green silverbeet leaves and add into a large bowl with the cabbage, half the almonds, mint and half the Parmesan cheese.

• Drain the currants and add half of them into the salad. Whisk the oil into the soaking liquid and pour over the salad to dress. Toss well to coat then place the salad onto a serving platter. Scatter with remaining pickled currants, almonds and shave over extra Parmesan cheese.

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Spiced Steak Souvlaki

Spiced Steak Souvlaki

Recipe by Michael Weldon

Ingredients

• 1 Graze Scotch Fillet

• 1tsp black pepper

• 1tsp smoked paprika

• 1tsp garlic powder

• 1tsp onion powder

• ½tsp dried rosemary

• 1tsp sea salt

• ½cup yoghurt

• 1tbs tahini

• 1tbs wholegrain mustard

• 1tbs honey

• 1 garlic clove

• 1 tomato, diced

• ½ red onion diced

• ¼ bunch of parlsey chopped

• 4 pickled chillies

• 1 baby cost

• 2 greek style pita breads

• Squeaky Gate extra virgin olive oil

• Raco griddle

Method

• In a bowl combine the pepper, smoked paprika, garlic powder, onion powder, rosemary and a pinch of salt, mix together. Sprinkle the steak with the seasoning mixture.

• Heat a griddle or bbq till smoking. Place the steak on the grill and cook to your liking. Once cooked rest for half the time you cook it for.

• In a bowl combine the yoghurt, tahini, mustard, honey, garlic, a drizzle of olive oil and a pinch of salt. Mix together.

• In a bowl combine the tomato, onion, parsley with a pinch of salt. Mix together.

• Make the wraps starting with a couple of cos leaves and top with the tomato mixture. Slice the steak, season with salt and lay on top of the tomato. Top with the sauce some pickled chillies and wrap it all up.

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Paella

Paella

Recipe by Sarah Todd

Ingredients

• 3 tbsp butter

• 500 ml Squeaky Gate extra virgin olive oil

• 2 onions, finely diced

• 1 leek, sliced

• ½ head garlic, finely chopped

• 1 capsicum, finely diced

• 1 small stick chorizo (optional)

• 2 tbsp sweet paprika

• 2 tsp smoked paprika

• 5-6 overripe tomatoes, finely diced

• 1 bag of bomba rice

• pinch saffron

• 1 bottle dry white wine

• 2 L mild fish stock

seafood

• 10 king prawns

• 500 g vongole mussels

• 3 blue swimmer crab quartered and claws cracked

• 500 g mussels

• 4 lemons, sliced into rounds

• 1 ½ cup broad beans, popped out of skin

• 1 jar artichokes, quartered

• parsley and lemon wedges to serve

Method

• Heat butter in your paella pan and cook until it becomes nutty and the milk solids begin to golden, add extra virgin olive oil, onions and leeks and cook until translucent. This is the base of your sofrito.

• After 6-7 minutes, add garlic and capsicum and cook for a further 2 minutes until starting to darken. (If using chorizo, add now and allow to cook for 2 minutes).

• Add both sweet and smokey paprika and cook for 30 seconds. Add tomatoes and allow to cook down for 15 minutes until a thick sauce. Sofrito is now complete.

• Add your rice and stir to combine. Add a bottle of white wine and pinch of saffron.

• Add lemon all around the edge, this will cook and get slightly crispy.

• Once rice is close to cooked add crab and prawn first, then mussels and vongole. Cover with a lid to cook for 10 minutes.

• Take off lid and sprinkle with broad beans, artichokes, parsley and cover with a tea towel to rest for 10 minutes then eat.

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Fish Tacos

Fish Tacos

Recipe by Sarah Todd

Ingredients

• 8 mini corn tortillas

• 2 avocados, peeled, pitted

• 1 green chilli, sliced

• 1 small white onion, finely diced

• juice of 1 lime

• 5 mint leaves

• 5 basil leaves

• 5 tarragon leaves

• ¼ red cabbage, finely shredded

• 600g white fish

• semolina flour to coat

• Squeaky Gate extra virgin olive oil

to serve

• hot sauce

• kewpie mayo

• lime wedges

Method

• To make guacamole, slightly mash the avocado and stir through the rest of the herbs and ingredients except cabbage.

• Season semolina and coat the fish well and shallow fry in extra virgin olive oil. Slightly warm your tacos and serve layered with red cabbage, a squeeze of lime and drizzle of mayo and hot sauce.

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Crispy Noodle & Celery Salad with Grilled Prawns

Crispy Noodle & Celery Salad with Grilled Prawns

Recipe by Michael Weldon

Ingredients

• ½ head of celery, cut into thin half circles

• 1 red onion, sliced thinly

• 1 cucumber, seeds removed and cut into half circles

• 1 pack of fried noodles

• 1 green chilli, sliced thinly

• ½ bunch coriander, leaves picked

dressing

• 2tbs sesame oil

• 2tbs Squeaky Gate extra virgin olive oil

• 2 tbs rice wine vinegar

• 1 tbs honey

• 1 tsp caster sugar

prawns

• 8 whole large raw prawns

• ¼ tsp chilli flakes

  1 garlic clove, grated

• Squeaky Gare extra virgin olive oil

• sea salt

• 2 tbs toasted sesame seeds

• 1 lemon, cut into wedges or garnish

Method

• Heat a grill until smoking hot. In a bowl combine the prawns, chilli flakes, garlic, a pinch of salt and a drizzle of extra virgin olive oil, mix until coated. Place the prawns on the grill and cook until they change colour and are just cooked through.

• In a large bowl combine the dressing ingredients and mix together. Then add the celery, red onion, cucumber, fried noodles, green chilli and coriander leaves, mix until the salad ingredients are coated in the dressing.

  Serve the salad on the bottom then top with the prawns. Sprinkle with sesame seeds and the lemon on the side.

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Cauliflower Ribs with Herb Cashew Cream

Cauliflower Ribs with Herb Cashew Cream

Recipe by Courtney Roulston

Ingredients

• 12 large outer cauliflower stems & leaves

• 1 cup chickpea flour

• sea salt to taste

• ½ tsp ground turmeric

• 1 tsp ground cumin

• ¾ cup ice-cold soda water

• 1 lemon to serve

• Raco wok

• Raco pot

herb cashew cream

• ¾ cup raw cashews, soaked in ¾ cup boiling water for 15 minutes

• 2 tbsp apple cider vinegar

• 1 cup mint leaves

• 1 cup coriander leaves

• 1 long green chilli

• 1 tbsp maple syrup

Method

• Place the cauliflower stems into a steamer basket over a Raco pot of boiling water and steam for 5 minutes, or until just tender. Remove and place on a clean tea towel to cool and dry.

• Place all the herb cashew cream ingredients into the jug of a stick blender, season and blitz until smooth and creamy, adding a little water if needed.

• Heat a Raco wok of oil to 170 degrees. Place the chickpea flour into a large bowl and mix in a pinch of salt, turmeric and cumin. Make a well in the centre and slowly pour in the soda water, whisking constantly until you have a smooth batter the consistency of thickened cream.

• Dip the cauliflower stems into the chickpea batter and gently lower into the oil. Fry for 2-3 minutes, or until golden and crisp. Drain on kitchen paper to remove any excess oil and season with sea salt flakes. Place the green cashew cream into a serving bowl and place onto a serving platter with the fried cauliflower stems and lemon wedges.

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Pavlova with Coconut, Macadamia and Figs

Pavlova with Coconut, Macadamia and Figs

Recipe by Sarah Todd

Ingredients

• 6 eggs, separated

• 360g caster sugar

• 1 tbsp cornflour, sieved

• 2 tsp white vinegar

• 1 tsp vanilla essence

• pinch cinnamon

• pinch salt

• Raco oven tray

topping

• 300ml Bulla thickened cream

• 6 fresh figs, quartered

• 4 tbsp macadamia, crushed

• 2 tbsp coconut shards / flakes

• 2 tbsp crushed chocolate

Method

• Preheat oven to 150 degrees. Line an oven tray with baking paper, brush with melted butter and dust with cornflour – shake off excess.

• Place egg whites in a large bowl with salt, whip until soft peaks form. Gradually add sugar, 1 tablespoon at a time continuing to whip until sugar is dissolved between additions. The meringue should be glossy and sugar dissolved completely, you can do a test by rubbing between fingers.

• Reduce the whisk speed to low and add vanilla and vinegar. Now with a spatula add sieved cornflour and cinnamon and mix.

• Spoon Meringue on baking tray using a spatula to create little peaks around the sides of the pavlova. Place in oven and immediately drop the temperature to 120c and Bake for 45mins. Allow to cool inside oven with door open to stop moisture from entering.

• To serve, spoon whipped cream and top with crushed nuts, chocolate, coconut and figs.

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Tomato & Herb Quinoa Salad

Tomato & Herb Quinoa Salad

Recipe by Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 1 cup raw quinoa

• 1½ cups water

• 4 tomatoes, diced

• 1 small red onion, peeled and finely diced

• 1 long red chilli, halved, de-seeded, finely chopped

• 1 garlic clove, peeled and finely chopped

• 2 large handfuls of coriander, washed and chopped

• 1 handful of parsley, washed and chopped

• 60 ml extra virgin olive oil

• 1 lemon, juiced for 3 tbsp juice

Method

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

• Cook the quinoa using the absorption method: bring 1 cup of quinoa and1½ cups water to boil in the medium saucepan. Simmer until all the liquid hasbeen absorbed, about 10 minutes.

• Pour the cooked quinoa onto a baking tray and allow it to cool slightly.

• Combine the tomatoes, red onion, chilli, garlic, coriander, parsley, olive oil andlemon juice in a large bowl and stir to combine.

• Stir the quinoa through the tomato and herb mixture.

• Transfer to serving platters.

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Beef Burger

Beef Burger

Recipe by Sarah Todd

Ingredients

• 500g ground sirloin

• 1 onion, minced

• 1 tbsp tomato sauce

• 1 tbsp garlic paste

• ½ tsp worcestershire

• ½ tsp tabasco

• ½ tsp mustard

• ½ egg whisked

to serve

• iceberg

• mayonnaise

• red onion

• brioche buns

• cheese slices

Method

• Make pattie combining all ingredients and allow to set in the fridge so they don’t fall apart when grilling.

• Grill should be piping hot, season the patties and add a touch of extra virgin olive oil. Don't forget to roll the seasoning around the edges of the patties. Place on the hottest spot on the grill. The secret is to move it as little as possible.

• While the burgers are cooking, start preparing the burger buns. Season them lightly with salt and pepper, and toast them on both sides on the grill. Lightly season the onions with salt and pepper, add a touch of extra virgin olive oil, and place them on the grill. Baste the patties with butter. Season the patties once more from a distance. Thirty seconds before the patties come off the grill, put the cheese on the patties and let melt. Layer all salad ingredients and serve hot.

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