Poached Chicken Breast with Spicy Wok Tossed Broccoli in Oyster Sauce

Poached Chicken Breast with Spicy Wok Tossed Broccoli in Oyster Sauce

Recipe Michael Weldon

Ingredients

• 2 chicken breasts

• 1 cup water

• 1/2 cup chinese cooking wine

• 1/4 cup soy

• 1 thumb size piece of ginger, sliced

• 2 garlic cloves crushed

• 1 head of broccoli, sliced thinly

• 1 brown onion, sliced thinly

• 2 garlic cloves

• 1 thumb sized piece of ginger, chopped finely

• 2 birdseye chillies, sliced

• 1/2 cup oyster sauce

• 2tbs chinese cooking wine

• 1tbs soy sauce

• 1tbs sesame oil

• 1tbs rice wine vinegar

• Squeaky Gate extra virgin olive oil

• fried shallots to garnish

Method

• Combine the water, 1/2cup cooking wine, 1/4cup soy, sliced ginger and crushed garlic in a small saucepan. Bring to the boil then add the chicken breasts, place the lid on and reduce to a simmer. Simmer for 5 minutes then turn off the heat and poach for 5 minutes.

• Heat a wok until it begins to smoke. Add a drizzle of oil and the broccoli, cook until the broccoli softens. Add the onion, garlic, ginger and chilli, fry for a minute until they lightly brown.

• In a bowl combine the oyster sauce, cooking wine, soy, sesame oil and rice wine vinegar, mix together.

• Add the oyster sauce mixture into the wok and toss through until all the broccoli is coated.

• Slice the chicken and serve in a bowl with a little of the poaching stock spooned over the top. Serve the broccoli on the side.

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Crispy Salmon with Coconut Creamed Spinach

Crispy Salmon with Coconut Creamed Spinach

Recipe Courtney Roulston

Ingredients

• 1 cup Coles brown basmati rice

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 small brown onion, diced

• 2 cloves garlic, chopped

• 2 tsp ginger, julienne

• ½ tsp Pattu ground cumin

• ¼ tsp Pattu ground turmeric

• ½ tsp Pattu garam masala

• 150g baby spinach leaves

• 150ml coconut cream

• 2 x 180g Salmon, Skin on

• sea salt to taste

• ¼ cup coriander sprigs to serve

• 1 long red chilli, chopped

• 2 lemon wedges to serve

• 2 x medium Raco frypan

Method

• Place the rice along with 1 cup boiling water into a small pot. Bring up to a simmer, and once the water has been absorbed, turn the heat down to very low, cover with a lid and leave to steam for 15 minutes, or until fluffy and cooked through.

• Heat a non-stick frying pan over a medium heat and add in 1 tablespoon of the extra virgin olive oil. Add in the onion and cook for 1-2 minutes before adding in the garlic and ginger and stir-fry for 1 minute, or until fragrant. Add in the spices and toast off before mixing through the spinach and the coconut cream. Gently simmer for 3-4 minutes to wilt the spinach and thicken the sauce.

• Meanwhile, heat a non-stick frying pan over a medium heat. Rub the remaining oil over the salmon and season the skin side with sea salt. Cook the salmon, skin side down for 5 minutes, or until golden and crisp. Turn over and cook for 1-2 minutes on the second side, then turn off the heat and allow the salmon to rest in the pan for a couple of minutes to gently finish cooking the fish through.

• To serve, place the rice into serving bowls and spoon in the spinach and coconut sauce. Top with the salmon and scatter over chopped chilli, coriander and lemon weges.

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Broccoli Slaw

Broccoli Slaw

Recipe by Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 2 large heads of broccoli, separated into finger-sized

• florets, stems and leaves finely sliced

• ½ red onion, finely chopped

• 1 red apple, chopped into small pieces

• 1 cup raisins

• 1 cup sunflower seeds,

• 2 tbsp Squeaky Gate extra virgin olive oil

• 2 tbsp lemon juice

• ½ tsp sea salt

• pepper, to taste

• 1 cup Jalna greek yoghurt

• broccoli flowers (optional)

Method

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

• Place the small frying pan on a medium heat and add the sunflower seeds. Toast, stirring occasionally, until lightly browned.

• Combine the broccoli, onion, apple, raisins and toasted sunflower seeds in the large bowl.

• Drizzle the slaw with oil and lemon juice. Sprinkle over the salt and pepper, and toss lightly.

• Add the yoghurt and mix until the florets are well coated.

• Transfer to a serving bowl, garnish with broccoli flowers, if using, and serve.

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Leftover Chicken Sandwich

Leftover Chicken Sandwich

Recipe by Michael Weldon

Ingredients

• 400g poached chicken from the nana’s chicken soup recipes or meat from a Coles bbq chicken

• ¼ cup mayo, plus extra for the toasted bread

• ¼ cup yoghurt

• 1tbs tahini

• ½ lemon, juice

• ¼tsp pepper

• ½ bunch parsley

• ½ bunch chives

• ½ bunch tarragon

• ¼ cup smoked almonds, chopped

• 1 red onion, cut into discs

• 1 baby cos lettuce

• 1 avocado, sliced

• 4 rolls

• Squeaky Gate extra virgin olive oil

• sea salt

• pepper

Method

• In a large bowl combine the mayo, yoghurt, tahini, lemon juice and black pepper, mix together. Then add the chicken, herbs and almonds, mix until the chicken is coated in the dressing and herbs.

• To build the sandwich spread mayo on the bottom pieces of bread and avocado on the top pieces. Place the lettuce on the bottom and top with the dressed chicken mixture. Place the rings of grilled onion over the top and press the sandwich all together.

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Braised and Slow Roast Lamb Shoulder with Pitas and Peppers

Braised and Slow Roast Lamb Shoulder with Pitas and Peppers

Recipe by Michael Weldon

Ingredients

• 1 boneless lamb shoulder

rub

• 1tbs smoked paprika

• 1tbs cumin

• 1tbs coriander

• ½tsp cayenne pepper

• ½tsp chipotle powder

• 1tsp garlic powder

• 1tsp onion powder

• 1tsp oregano

• 2 onions sliced

• 4 garlic cloves

• 1 cup chicken stock

sour yoghurt sauce

• 1cup Jalna greek yoghurt

• 2tbs apple cider vinegar

• 1 tbs tahini

• 2tbs Squeaky Gate extra virgin olive oil

• sea salt

• 1 red capsicum, cut in strips

• 1 yellow capsicum, cut in strips

• 1 green pepper, cut in strips

to serve

• 4 pita, steamed or grilled

• ½ bunch parsley

• pickled red onion

Method

• Pre Heat an oven to 150deg c. Coat the lamb in the spice rub, making sure all the lamb is coated. Scatter the onion in the base of a high sided oven tray, place the lamb on top. Add the stock into the pan then cover the tray with foil. Place in the oven and cook for 3-4 hours until the lamb is falling apart.

• Once the lamb is falling apart remove the oil and turn up the heat to 180deg C. Cook until the lamb goes crispy on the edges.

• In a bowl mix together the ingredients for the sour yoghurt sauce. Taste and season with sea salt.

• In a hot frypan add a drizzle of EVOO and fry the pepper until they soften and blister slightly.

• Once the lamb has cool slightly pull the meat apart with forks until it is all in bite-size pieces.

• Serve the lamb family style and allow people to make their own wraps.

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Massaman Curry

Massaman Curry

Recipe by Sarah Todd

Ingredients

• ¼ cup peanuts, roasted

• ½ cup shredded coconut, toasted

• 2 bay leaves, dried and pounded to a powder

• ½ tsp cardamom ground

• 5 dried long red chillies, trimmed, deseeded and soaked in water for 1 hour

• good pinch sea salt

• Raco frypan

for the curry

• 800ml coconut cream

• 2 sticks cassia bark

• seeds of 3 cardamom pods

• 1 stalk lemongrass, trimmed, bruised and cut into half

• 2 kaffir lime leaves

• 1kg rump steak

• 1 tsp ginger paste

• ¼ cup peanuts, roasted

• 3 kipfler potatoes, peeled and cut into 1cm cubes

• 2 tbsp palm sugar

• 2 tbsp fish sauce

• 50ml tamarind water

• Raco saucepan

to serve

• crispy shallots

• steamed rice

• limes

• coriander leaves

Method

• Blend peanuts, coconut, ground spices, chilli, water and salt together to form a coarse paste similar to chunky peanut butter. Add a little extra water if it becomes too thick or hard to process.

• In a saucepan, add coconut cream and cook until splits, 5 minutes. Add the curry paste, ginger and peanuts and cook over a medium to low heat for 10 minutes, stirring occasionally. Add the potatoes, palm sugar, fish sauce and tamarind water and cook for a further 20 minutes or until the potatoes are cooked through.

• Taste and adjust seasoning; the curry should be quite dry, but add a little extra coconut cream or water if required to form a wetter gravy.

• Place a frypan on medium heat and marinate beef with olive oil and seasoning and pan sear until almost cooked through. Allow to rest and slice. Serve immediately in a large bowl with crispy shallots, steamed rice, and with a squeeze of lime and coriander to taste.

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Peach and Whipped Ricotta Crostini

Peach and Whipped Ricotta Crostini

Recipe by Courtney Roulston

Ingredients

• 8 x slices rye sourdough bread (around 1.5cm thick)

• 2 tablespoons Squeaky Gate extra virgin olive oil, plus extra for drizzling

• sea salt and cracked black pepper to taste

• 2 cups full fat fresh ricotta cheese (from the deli)

• 4 fresh peaches or nectarines, sliced

• ½ cup balsamic vinegar

• ¼ cup honey

• ¼ cup basil leaves, sliced

• small Raco pot

Method

• Heat a BBQ plate to medium. Drizzle the bread with oil and season with a pinch of sea salt and grill for 2 minutes each side, or until toasted and charred. Set aside.

• Place the ricotta into the bowl of a small food processor and blitz for around 2 minutes, or until light and airy.

• Place the balsamic and honey into a small pot and bring up to a simmer. Leave to cool for 5 minutes to reduce and has become a slightly thickened.

• Spread the whipped ricotta onto the base of the charred bread. Top with a few slices of peach and a few grinds of black pepper. Drizzle with the balsamic sauce, a little extra virgin olive oil and scatter with the basil leaves.

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Falafels with Garlic Tahini Sauce

Falafels with Garlic Tahini Sauce

Recipe by Michael Weldon

Ingredients

• 250g dried chickpeas, soaked overnight

• 1 shallot, diced

• 1 garlic clove, sliced

• 1 jalapeno

• ½ bunch parsley chopped

• ½ bunch coriander, chopped

• 3tbs chickpea flour

• 1tsp cumin

• ½ tsp garam masala

• 1tsp baking powder

• 3tbs sesame seeds

garlic tahini sauce

• ½ cup Jalna yoghurt

• 2 garlic cloves, grated

• 1tbs tahini

• ½ lemon, juice

• salt

• Squeaky Gate extra virgin olive oil

• oil for frying

Method

• Combine the chickpeas, shallots, garlic, chilli, parsley, coriander, chickpea flour, cumin, garam masala, baking powder and a pinch of salt in a food processor. Blitz until the mixture comes together but the chickpeas are slightly chunky. Add the sesame seeds and stir through.

• In a bowl combine all the ingredients for the garlic tahini sauce. Whisk together until combined. Taste and adjust seasoning if needed.

• Heat oil in a large saucepan to 180deg c. Ball the falafel mixture into even bite sized pieces. Add to the oil and fry until dark golden brown. Drain on paper towel and season with salt straight out the fryer.

• Serve with the sauce on the side.

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Tomato Tadka with Burrata

Tomato Tadka with Burrata

Recipe by Sarah Todd

Ingredients

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1⁄4 tsp brown mustard seeds

• 1 sprig fresh curry leaves

• 1 large onion, finely chopped

• 1 fresh long green chilli, roughly chopped

• 1 tsp ginger paste

• 1 tsp garlic paste

• 400g can chopped tomatoes

• 1⁄2 tsp garam masala

• 1⁄4 tsp ground cumin

• 1⁄4 tsp red chilli powder

• 1⁄8 tsp ground turmeric

• 2 burrata, at room temperature

• 125 g baby heirloom tomatoes of various colours, halved

• 2 oxheart tomatoes of various colours, coarsely chopped

• 2 golden shallots, thinly sliced

• 125 ml (½ cup) Squeaky Gate extra virgin olive oil

• 3 tsp red wine vinegar

• Raco saucepan

to serve

• basil cress

• crostini - ½ baguette, thinly sliced diagonally rub with garlic and brush with extra virgin olive oil and char-grilled

Method

• Heat oil in a saucepan over high heat; add mustard seeds; cook until they splutter (30 seconds); add curry leaves cook (30 seconds).

• Reduce heat to medium, add onion and green chilli, cook until onions are soft and browned (5 minutes).

• Add ginger and garlic paste; stir until fragrant (1 minute).

• Add tomato; bring to the boil, reduce heat to low, simmer, stirring occasionally, until mixture thickens (approximately 15 minutes).

• If mixture is too thick add a little water, to achieve desired consistency. Stir in spices, cook until fragrant (1 minute).

• Place tadka on base of plates and top with burrata.

• Combine tomatoes and shallots in a bowl and toss with oil, vinegar and seasoning. Scatter around burrata and basil cress and serve with crostini.

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Spiced Chocolate, Hazelnut and Pear Torte

Spiced Chocolate, Hazelnut and Pear Torte

Recipe by Courtney Roulston

Ingredients

• 3/4 cup bittersweet dark chocolate chip melts

• 2/3 cup Squeaky Gate extra virgin olive oil, plus extra for greasing

• 3/4 cup brown sugar, firmly packed

• 3/4 cup hazelnut meal (ground hazelnuts)

• 1/2 cup almond meal

• 3 eggs, yolks and whites separated

• 1 tsp vanilla bean paste

• 1/2 tsp sea salt flakes

• 1/2 tsp ground cinnamon

• ¼ tsp ground cardamom

• 2 firm beurre bosc pears, core removed and thinly sliced

• icing sugar for dusting

• 1 cup roasted crushed hazelnuts to garnish

• Bulla double cream to serve

• Raco tarte pan

Method

• Pre heat oven to 180 degrees C.

• Line the bottom of a 9-Inch springfrom flan/tart pan with baking paper. Grease the pan lightly with olive oil.

• Melt the chocolate in a double boiler over simmering water.

• Meanwhile, in a large bowl combine the olive oil, brown sugar, hazelnut meal, almond meal, egg yolks, vanilla, sea salt, cinnamon and cardamom. Stir well until well mixed.

• Once the chocolate is melted, add into the hazelnut mixture and mix through.

• Place the egg whites in a clean bowl and whisk until stiff peaks form. Gently fold the egg whites through the chocolate mixture until incorporated and smooth.

• Transfer the batter to the lined pan, using a spatula to smooth out the top.

• Arrange the sliced pears onto the batter, place into the oven and bake for 40-45 minutes, or until a skewer inserted into the middle comes out clean.

• Allow to cool for 15 minutes before slicing into wedges. Dust with icing sugar and scatter with hazelnuts just before serving with a dollop of double cream.

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Chorizo and Broccoli Hash with Sunny Side Eggs and Chipotle Sour Cream

Chorizo and Broccoli Hash with Sunny Side Eggs and Chipotle Sour Cream

Recipe by Michael Weldon

Ingredients

• 2 chorizo, diced

• 1 head of broccoli, diced including the stem

• 1 red onion, sliced

• 1 tsp smoked paprika

• 1 large potato, steamed or baked and crushed

• 1 ear of corn, grilled and kernels cut off co

• Squeaky Gate extra virgin olive oil

• sea salt

• 1 tbs sour cream

• 2tbs chipotle in adobo sauce, chopped and mashed

• ½ lime juice

• ½ tsp sea salt

• 4 eggs

• ½ bunch coriander

• pickled jalapenos

• Raco frypan

Method

• Heat a large frypan over a medium heat. Once hot add the chorizo and fry off until the far tis rendered out. Add the broccoli, onion and smoked paprika with a drizzle of olive oil, fry until the onion and broccoli begin to soften.

• Add the potato and slightly mash into the pan to crush. Cook until the broccoli is tender and the potato has gone slightly crispy.

• Add the corn, heat through and season with sea salt.

• In a bowl combine the sour cream, chipotle, lime juice and salt, mix together.

• In a frypan over a medium heat add a drizzle of olive oil. Add the eggs and cook until the whites are cooked but the yolks are still runny.

• To serve, start with the sour cream spread on the bottom. Top with the hash and then a fried egg. Top the egg with coriander and pickled jalapenos.

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Vada Pav - Vegetarian Burger

Vada Pav - Vegetarian Burger

Recipe by Sarah Todd

Ingredients

• 1 tbsp oil

• 1 tsp mustard seeds

• 10 curry leaves

• 1 tsp garlic paste

• 2 green chilies, paste

• 600g potatoes, peeled and boiled

• 1/4 tsp turmeric

• 3/4 tsp salt

• 2 tbsp coriander, finely chopped

for the batter

• 1 cup chickpea flour

• 1/4 tsp turmeric

• 1/2 tsp salt

• pinch baking soda

• 1/2 cup water

• 1-2 tbsp extra, as needed

to serve

• coriander chutney

• mint chutney

• regular buns

• green chilli fried

Method

• Heat oil and fry mustard seeds, curry leaves and garlic.

• Add to a bowl with the rest of the patty ingredients.

• Make patty then dunk in the batter and shallow fry.

• Serve in coles buns with the chutneys and fried chilli.

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Asparagus Skewers with Macadamia Cream

Asparagus Skewers with Macadamia Cream

Recipe by Courtney Roulston

Ingredients

• 2 bunches asparagus (can we please buy thick stalks for this recipe)

• 2 tbsp Squeaky Gate extra virgin olive oil

• sea salt to taste

• ¾ cup macadamia nuts, plus a couple extra to serve

• 2 tbsp apple cider vinegar

• 1 tbsp maple syrup

Method

• Place the macadamia nuts into a small pot with 1 cup water and place onto a medium heat. Bring up to a simmer, cover and cook for 25-30 minutes to soften. Add the nuts and water into the jug of a high-speed blender and pour in the vinegar, maple syrup, sea salt and half the extra virgin olive oil. Blend until you have a smooth creamy sauce.

• Cut the asparagus spears into 10cm lengths. Thread 5 or 6 pieces horizontally onto small wooden skewers.

• Drizzle the remaining extra virgin olive oil over the asparagus and season with salt. Cook the asparagus in a grill pan for 2 minutes each side, or until slightly charred.

• Spoon some macadamia cream onto the base of a serving platter. Top with the skewers and grate some fresh macadamia nuts over the top with a microplane.

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Steak with Cafe De Paris Butter & Frites

Steak with Cafe De Paris Butter & Frites

Recipe by Michael Weldon

Ingredients

• 150g salted butter, room temp

• ½ bunch chives

• ½ bunch tarragon

• ½ bunch parsley

• 1 small shallot, diced

• 1tbs baby capers, chopped

• 4 anchovy fillets, chopped

• 1tsp worcestershire sauce

• 1tsp curry powder

• 1tsp sea salt

• 1tsp pepper

• Raco griddle pan

Method

• In a mixing bowl combine the café de Paris butter ingredients. Mix together until evenly combined. Lay a sheet of plastic wrap on the bench, add the butter to the plastic wrap and then roll into a log. Place the log into the freezer to set, then move to the fridge.

• Take the steak out of the fridge 1hr before you want to cook it. Heat a griddle pan or bbq until it begins to smoke. Season the steak generously with salt on both sides then drizzle with some oil. Place on the grill and cook for 2-3 minutes until the steak is seared nicely, then turn over and repeat the process on the other side. Cook to your level of doneness then take off the heat and rest.

• Cut butter into coins. Slice the steak, season with salt and top with a couple of coins of butter. Serve with fries.

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Fish Burger with Pineapple

Fish Burger with Pineapple

Recipe by Sarah Todd

Ingredients

• 4 snapper fillets, skinless

• 4 pineapple slices

• 4 large brioche burger buns

• 4 slices swiss cheese

• pickled cucumber slices

• iceberg lettuce

• tartare sauce

• Raco griddle

Method

• Heat grill pan over medium-high heat. Coat the fillets generously in oil and seasoning. Place fish directly on the grill pan at high heat for 1-2 minutes to get the grill marks on each side.

• Turn down the heat, add the lid and cook through for 4 minutes. Get the pan nice and hot, and place in the pan to cook 1-2 minutes per side.

• In a separate pan sear the pineapple in EVOO until caramelised, cook for about 3-4 mins, flip and cook another 3-4 minutes. During the last minute of cooking add the swiss cheese and the cucumber to the pineapple to slightly melt. (optional can all be cooked on the bbq)

• To assemble, place a piece of lettuce on the bottom of a bun, then the burger, pineapple, fish and tartare sauce on the lid.

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Green Cacio e Pepe

Green Cacio e Pepe

Recipe by Michael Weldon

Ingredients

• 500g San Remo fettuccine

• 1/4cup butter

• 1 head of broccoli, florette tips shaved off, reserve the stem for another dish

• 1tbs black pepper

• 100g parmesan cheese

• 1/2 bunch basil

• 1/2 bunch mint

• 1/3 bunch parsley

• sea salt

• lemon zest

Method

• Cook the pasta following the back of packet instructions in rapidly boiling salted water.

• In a large frypan add the butter. Once melted add the pepper and broccoli tips. Fry off until the pepper is toasted, and the broccoli tips are slightly crispy.

• Transfer the pasta from the water straight into the frypan bringing some water over with it. Toss the pasta through the butter, pepper and broccoli. Add the parmesan and turn the heat off from under the pan. Toss together to melt the cheese. Add the herbs and gently mix through.

• Serve the pasta topped with extra cheese, cracked black pepper, lemon zest and herb leaves.

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Tahini Burnt Basque Cheesecake

Tahini Burnt Basque Cheesecake

Recipe by Courtney Roulston

Ingredients

• 600g full fat cream cheese, room temperature

• 50g tahini paste

• 4 large eggs

• 1 cup caster sugar

• 2 tbsp honey

• 300ml Bulla thickened cream

• 2 tbsp plain flour

• 1 tbsp lemon zest

• 2 tbsp lemon juice

• 4 passionfruit to serve

• 2 small oranges to serve

• Raco tin

Method

• Pre heat the oven to 200 degrees C.

• Grease and line the base and sides of a 23cm spring-form tin, ensuring the baking paper comes 2cm above the rim of the tin.

• Place the cream cheese and tahini into a food processor and blitz until smooth. Add in the eggs, sugar, honey, cream, flour, lemon zest and juice. Blitz until you have a smooth batter. Pour the cheesecake batter into the prepared tin and gently tap on the bench to remove any air bubbles.

• Bake for 45-50 minutes, or until the cake is dark brown and just set in the center, you want a slight wobble when it comes out of the oven as it will firm up as it rests.

• Remove the cheesecake from the oven and leave to cool completely in the tin before slicing into wedges.

• Peel and slice the oranges into small segments and mix with the passionfruit pulp.

• Serve the cheesecake with a spoon of the passionfruit mixture over the top.

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Chargrilled Middle Eastern Lamb Burgers

Chargrilled Middle Eastern Lamb Burgers

Recipe by Stephanie Alexander Kitchen Garden Foundation

Ingredients

for the burgers

• 3 tbsp coriander seeds

• 3 tbsp cumin seeds

• 1.5 kg minced (ground) lamb

• 2 onions, finely chopped

• juice and zest of 3 lemons

• 1 handful of parsley, finely chopped

• 10 sprigs of thyme, finely chopped

• 3 tsp salt

• freshly ground black pepper

• ¼ cup Squeaky Gate extra virgin olive oil

• 30 small pita pocket breads

• 1½ cups yoghurt

for the salad

• 6 large carrots, grated

• 1 small handful of coriander, finely chopped

• 1 small handful of mint, finely chopped

• juice of 1 lemon

• ½ tsp salt

• 1 tbsp Squeaky Gate extra virgin olive oil

Method

• Preheat the oven to 150°C and place one of the baking trays inside to keep warm.

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

• Dry-fry the coriander and cumin seeds in the frying pan over a medium heat until they become fragrant.

• Grind the coriander and cumin seeds into a coarse powder with the mortar and pestle.

• Put the spices, lamb, onion, lemon zest and juice, herbs and salt, along with a good grind of black pepper, into a large bowl. Mix everything together very well with your hands.

• Divide up the mixture and roll it into 30 equal balls. Push down on each ball with the back of a fork. Place them on the cold baking tray. Brush the lamb burgers with oil using the pastry brush.

• Heat the chargrill pan over a medium-to-high heat.

• Place the burgers carefully on the hot grill, using tongs. Leave them to cook on one side without moving them. After 8–10 minutes, turn them and cook the other side (2–3 minutes).

• Drain the burgers on kitchen paper.

• While the burgers are grilling, brush the pita pocket breads with oil, then place them on the baking tray in the oven to warm through (about 5–8minutes).

• To make the salad, mix all the ingredients together in the other large bowl and transfer it to the serving bowl.

• Serve the burgers and warm breads on platters at the table. Place the burger patty in the pocket, top with a spoonful of yoghurt, and carrot & coriander salad.

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Sichuan Chilli Prawns

Sichuan Chilli Prawns

Recipe by Sarah Todd

Ingredients

• ½ cup Squeaky Gate extra virgin olive oil

• 2cm piece ginger, finely chopped

• 2 garlic cloves, coarsely chopped

• 1 spring onion , finely chopped

• 1 tbsp tomato purée

• 3 tsp chilli bean paste

• 2 tsp rice vinegar

• 2 tsp caster sugar

• 1 tsp sichuan peppercorns, ground

• 450g raw prawns , shelled and de-veined

• to serve

• handful coriander leaves

• sliced spring onion

Method

• Heat a wok over a high heat. Add the extra virgin olive oil and, when it is very hot and slightly smoking, add the ginger, garlic and spring onions. Stir-fry for about 1 min, then add all the sauce ingredients and ½ tsp ground black pepper. Continue to stir-fry for another 3 mins over a high heat.

• Turn off the wok and allow it to cool slightly then add the prawn, they will confit in the sauce in 2-3 minutes. Serve, scattered with the coriander and spring onion.

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Mushroom Miso Soup

Mushroom Miso Soup

Recipe by Michael Weldon

Ingredients

dashi

• 4 sheets Kombu

• 100g dried shiitake Mushrooms

• 1.25 ltr water

miso

• ¼ cup miso

• 1 pack Silken Tofu, diced

• 6 fresh shiitake mushrooms, sliced thinly

• 1 bunch enoki mushrooms, trimmed

• 3 spring onions, sliced thinly

• ½ cup dried wakame

• 1tsp soy sauce

Method

• In a large pot combine the kombu, dried shiitake and water. Place onto a low heat and bring up to a gentle simmer.

• Simmer for 20-25 minutes until the water is seasoned with the seaweed and mushrooms. strain the inclusions from the dashi base then return to the heat.

• Add the miso to the dashi and whisk until combined. Add the tofu, fresh shitake, enoki, wakame and soy sauce. Simmer until the ingredients are heated through. Taste for seasoning and adjust if needed. Add the spring onion then serve.

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