Roast Chicken with Almond and EVOO Sauce

Roast Chicken with Almond and EVOO Sauce

Recipe Michael Weldon

Ingredients

• 200g almond meal

• 150g water

• 100g Squeaky Gate extra virgin olive oil

• 20g cherry vinegar

• 1 whole chicken, butterflied

• 5 thyme sprigs

• Squeaky Gate extra virgin olive oil

• salt

• ¼ bunch parsley picked

• ¼ bunch chives, picked

• ¼ bunch dill, picked

• 1 lemon

Method

• Lay the chicken flat in a roasting tray with the skin side facing up. Season the chicken with salt, sprinkle over thyme leaves and drizzle with extra virgin olive oil.

• Place in a 200deg c oven and cook until the skin is golden and the meat is just cooked through.

• Bring the water to the boil in a saucepan then add the almond meal. Cook for a couple of minutes until the almond meal is hydrated and softened.

• Pour the almond meal mixture into a jug or blender and once blending slowly pour in the extra virgin olive oil to the almond mixture. Blend until all the oil is combined into the sauce. Season with salt and vinegar. Keep warm for serving.

• Once the chicken has cooked leave to rest for 10-15 minutes. Then carve.

• To serve spread the almond sauce on the base of the extra virgin olive oil sauce. Top with the chicken then pick the herbs over the top of the chicken. Pour over the pan juices and serve with some lemon wedges on the side.

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Sherry Poached Dried Fruits with Honey Yoghurt

Sherry Poached Dried Fruits with Honey Yoghurt

Recipe Michael Weldon

Ingredients

• 250mls sherry

• 2 star anise

• 1 cinnamon quill

• 1 vanilla pod

• 100g dried apricots

• 100g dried figs

• 100g dried peaches

• 150g medjoul dates

• 100g dried cranberries

• 1/2cup butter

• 1/2cup almond meal

• 1/4cup roasted almonds

• 1/4cup pistachios

• 2cups Jalna farm to pot honey yoghurt

• Raco saucepan

• Raco frypan

Method

• In a saucepan over a medium heat combine the sherry, star anise, cinnamon, vanilla and dried fruit. Poach gently until all the stone fruit is hydrated and plump. Remove from the heat and chill.

• In a frypan over a medium high heat melt the butter then add the almond meal and nuts. Toss through the oil until toasted and lightly browned. Remove from heat and drain on kitchen paper.

• To serve add a couple of spoons of yoghurt on the base then top with the fruit and finish with the toasted crumble.

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Gardeners Pie

Gardeners Pie

Recipe Michael Weldon

Ingredients

• 800g potatoes, peeled and chopped

• 1/2cup almond milk

• 2tbs Squeaky Gate extra virgin olive oil

• sea salt

• 1 brown onion, diced

• 2 garlic cloves

• 1 carrot, diced

• 2 celery sticks, diced

• 400g mushrooms, diced

• 1 zucchini, diced

• 2tbs tomato paste

• 1 tin of tomatoes

• 1cup veg stock

• 150g peas

• 50g green olives, chopped

• ½ bunch of parsley, chopped

• black pepper

• sea salt

• Squeaky Gate extra virgin olive oil

• large Raco saucepan

Method

• Boil the potatoes on salted boiling water until falling apart. Then drain and mash, add the almond milk, olive and salt, mix together until smooth. Allow to cool.

• In a large saucepan add a drizzle of extra virgin olive oil, the onion and a pinch of salt, cook until the onion begins to soften. Add the garlic, carrot, celery, mushrooms and zucchini, fry until they begin to soften. Add the tomato paste and fry off for a minute. Add the tin of tomato and veg stock, cook until the vegetables have softened. Add the peas, olive, parsley and a pinch of black pepper, taste for seasoning and add salt if needed. Turn off the heat and allow to cool slightly.

• Add the vegetable mixture to an oven save dish. Top with the mashed potatoes and a drizzle of olive oil. Bake in a 180deg c oven for 25-30 minutes until the top is golden brown.

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Paneer Saag

Paneer Saag

Recipe Sarah Todd

Ingredients

• 2 tbsp Squeaky Gate extra virgin olive oil

• 2 cardamom pods

• 1 bay leaf

• 1 tsp cumin seeds

• 1 onion, finely diced

• 1 tsp ginger paste

• 1 tsp garlic paste

• 1 whole dry red chili

• 1 tsp garam masala

• 1 tsp kasuri methi

• 280g baby spinach

• 1 cup milk

• 1 cup paneer cubes, sauteed in pan

• large Raco frypan

to serve

• rice

• red onion sliced

• lime

• roti

Method

• In a large fry pan or wok add 1tbsp extra virgin olive oil on medium to high heat and fry whole spices for 30 seconds. Add onion, garlic, ginger and red chili until translucent (7-8 minutes). Add ground spices and spinach and adding a little water as needed. Cook until wilted but do not overcook. Finish with kasoori methi and blend with milk.

• In a different fry pan add 1 tbsp extra virgin olive oil and sear the paneer until slightly golden and season. Add in the blended spinach and heat through. Serve with rice, roti and red onion.

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Australian Farmers Breakfast

Australian Farmers Breakfast

Recipe Sarah Todd

Ingredients

• 400 g potatoes, halved and sliced 1/2 cm and boiled

• 1/3 head broccoli, fine florets, blanched

• 1/2 cup thick cut ham, 1cm baton

• Squeaky Gate extra virgin olive oil

• 6 eggs, whisked

• 1/4 cup whole milk

• salt & freshly ground black pepper to taste

• 100 g cheddar, grated

to serve

• sriracha

• rocket

• parmesan grated

Method

• In a small fry pan add some extra virgin olive oil and fry ham until crispy (3-4 minutes). Add in potatoes and broccoli and saute for 1 minute. Add milk, seasoning and cheddar to eggs and whisk. Add to pan and you want to shape this into an omelette that takes up half of the pan. Slowly working the omelette into a semi circle.

• Once cooked, serve with rocket salad and chilli sauce.

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Warm Potato Salad with Extra Virgin Olive Oil Dressing

Warm Potato Salad with Extra Virgin Olive Oil Dressing

Recipe Michael Weldon

Ingredients

• 1kg baby red royal potatoes, quartered

• ½ cup Squeaky Gate extra virgin olive oil

• 2 chorizo, diced

• 1 red onion, sliced

• 1 garlic clove sliced

• 1tbs smoked paprika

• 2 roasted red peppers, sliced thinly, plus extra for garnish

• ¼ kalamata olives chopped, plus extra for garnish

• ½ bunch of parsley. plus extra for garnish

• 3 rosemary sprigs, leaves picked

• 1tbs red wine vinegar

• sea salt

• large Raco pot

• large Raco frypan

Method

• Add the potatoes to a large pot and top with enough water to cover by 5 cm. season the water with salt. Place over a high heat and boil. Cook until the potatoes are soft enough for a knife to go through with no resistance. Strain in a colander.

• While the potatoes boil, heat the oil in a frypan over a medium heat. Add the chorizo and fry gently to render out the fat. Add the onion, garlic and paprika gently fry till the onions soften. At this stage turn the heat off, add in the peppers, olive, parsley, rosemary and vinegar, mix together. Keep warm.

• When the potato has been drained add into a large mixing bowl. Dress the warm potatoes in the warm dressing. Toss together until the potatoes are coated in the dressing.

• Serve topped with extra herbs, olives and peppers.

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Roast Shandong Chicken

Roast Shandong Chicken

Recipe Courtney Roulston

Ingredients

• 1.8kg whole free range Coles chicken, butterflied

• 1 tsp sea salt flakes

• 2 tbsp soy sauce

• 2 tbsp shaoxing wine

• 1 tbsp ginger, grated

• 1 tsp honey

• 2 tsp sesame oil

• 1 lebanese cucumber, sliced to serve

shandong sauce

• ¼ cup chinese black vinegar

• 1 tbsp soy sauce

• 1 tbsp honey

• 1 tbsp coriander stalk (leaves reserved for garnish)

• 1 long red chili

• 2 cloves garlic, grated

Method

• Place the chicken onto a clean work surface and rub the sea salt all over the skin (this will clean any dead skin from the chicken as an abrasive and make the marinade stick to the skin better.) Wipe the excess salt from the chicken with paper towel and pat dry.

• Place the soy sauce, Shaoxing wine, ginger, honey and sesame oil in a large bowl. Add the chicken to the marinade and allow to rest for anywhere from 1 hour to overnight if time permits.

• Pre heat the oven to 190 degrees C.

• Place the chicken onto a lined oven tray and roast for 40-45 minutes, or until the chicken is cooked and slightly crispy. You can baste the chicken a couple of times as it cooks.

• Place the Shandong sauce ingredients into a small saucepan and simmer for a few minutes to reduce slightly.

• Once the chicken is cooked and rested, cut into pieces and arrange on a serving platter. Spoon over the Shandong dressing and garnish with reserved coriander leaves and sliced cucumber.

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Teriyaki Beef with Pickled Cucumbers

Teriyaki Beef with Pickled Cucumbers

Recipe Sarah Todd

Ingredients

• 100ml soy sauce

• 75ml mirin

• 5 tsp packed brown sugar

• 1 tsp ginger, julienne

• 1 tsp garlic, finely chopped

• 4 scotch fillet 200g each

• 1 cucumber, sliced into wedges

• 1 tbsp salt

• 350ml rice vinegar

• 6 tbsp sugar

• ¼ tsp wasabi paste (optional)

• 2 tsp (10 g) sesame seeds, toasted

to serve

• chopped chives

Method

• Combine soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan and cook for 30 seconds to dissolve the sugar and allow to cool to room temperature and marinate steak overnight or minimum 1 hour.

• Make pickling liquid by slightly heating all ingredients except cucumber. Pour over cucumbers and allow to sit for an hour before serving.

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BBQ Pumpkin with Pumpkin Seed Pesto

BBQ Pumpkin with Pumpkin Seed Pesto

Recipe Michael Weldon

Ingredients

• 1 butternut pumpkin, cut into half circles

• 1tbs cumin

• 1tbs smoke paprika

• 1tbs coriander

• 1/2tsp cayenne pepper

• salt

• Squeaky Gate extra virgin olive oil

• Raco griddle pan

pesto

• 100g pumpkin seeds toasted, plus extra to garnish

• 1 garlic clove

  ½ bunch parsley, plus extra to garnish

• ½ bunch coriander, plus extra to garnish

• 1 jalapeno, chopped

• 1 lemon

• 1/2cup Squeaky Gate extra virgin olive oil

• salt

Method

• In a bowl combine the pumpkin, spices, a drizzle of extra virgin olive oil and a pinch of salt. Toss until the pumpkin is coated.

• Heat a BBQ or griddle pan until it smokes. Add the pumpkin pieces and grill into charred and just cooked through.

• In a mortar and pestle add the pumpkin seeds with a pinch of salt. Pouch until the seeds are broken up. Add the garlic, herbs and jalapeno, pound into a paste. Add the olive, lemon juice and salt, mix together.

• Serve on a large platter with the pumpkin on the bottom topped with the pesto then garnished with herbs and extra pumpkin seeds.

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Kimchi Pancake

Kimchi Pancake

Recipe Courtney Roulston

Ingredients

• 70g plain flour

• 1 tbsp corn flour

• ½ tsp baking powder

• sea salt to taste

• 1 large free range egg

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

• 150g kimchi, chopped, plus 3 tablespoon juice from the jar

• ½ cups carrot, finely shredded

• 1 green spring onion (scallions) green & white parts separated

• 2 tsp toasted sesame seeds to garnish

• medium Raco frypan

avocado mayonnaise

• 1 ripe hass avocado

• 3 tbsp apple cider vinegar

• 1 tbsp maple syrup

• 1 tsp dijon mustard

• 2 tbsp Squeaky Gate extra virgin olive oil

Method

• Place the flour, corn flour, baking powder and sea salt into a bowl and mix well. Gently stir in the egg, oil and kimchi juice until you have a smooth batter.

• Add in the kimchi, carrot, white parts of the spring onion and mix to combine.

• Heat a medium sized Raco frypan over a medium heat and add 1 tablespoon of oil to cover the bottom of the pan. Add in the batter, about 1cm thick. Cook on one side for 3-4 minutes, or until golden. Flip the pancake onto a plate and then carefully slide it back into the pan and cook for a further 3-4 minutes on the second side, then flip back over and cook for a further 3 minutes again to ensure the pancake is cooked through.

• For the mayonnaise, place all the ingredients into a high speed blender and season with sea salt. Blend until smooth and the consistency of mayonnaise. Add a dash of water if the mixture needs thinning. Place into a zip lock bag for piping.

• To serve, place the pancake onto a board and cut into pieces. Drizzle over a generous amount of avocado mayonnaise and sprinkle with sesame seeds and green parts of the spring onion.

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GF Fish and Chips with Yoghurt Tartare

GF Fish and Chips with Yoghurt Tartare

Recipe Michael Weldon

Ingredients

battered fish

• 4 pieces of pink ling, cut in half lengthways

• 1 cup rice flour + extra for dusting

• 1 cup corn flour + extra for dusting

• sea salt

• 1 cup soda water, ice cold

• ¼ cup GF beer or extra, ice cold

• 2tbs vodka

• 1tbs honey

• 1tbs vinegar

chips

• 1kg large red royal potatoes, cut into large chips

• sea salt

yoghurt tartare

• 1 cup hung Jalna greek yoghurt

• ½ cup mayo

• 2tbs capers

• 2tbs dill pickles, diced

• 2tbs shallots, diced

• ½ bunch parsley

• ½ bunch tarragon, chopped

• ½ bunch dill, chopped

• ½ bunch chives, sliced

• 1tsp hot sauce

garnish

• lemon

• malt vinegar

Method

• Add the chips to a heavily salted pot of water. Bring to the boil and cook until the chips are just cooked through. Then strain and lay on paper towel. Allow the chips to cool in the fridge.

• In a bowl combine all the tartare ingredients and mix. Keep chilled for serving.

• In a deep fryer or a pot with oil heated to 130deg c add half the potatoes, cook for 5 minutes until the potatoes soften but take on no colour. Drain on paper towel and repeat the process with the remaining potatoes. Turn the oil up to 180deg c. And place another pot of oil on and heat to 180deg C for the fish.

• In a bowl mix both flours and salt then add in the soda water, beer, vodka, honey and vinegar. Whisk until just combined. Place in the fridge for 15 minutes while the oil heats up.

• Dust the fish in the flour. Dip the fish in the batter then place into the hot oil. Cook until the fish is golden brown and crispy. Drop the chips into the oil and cook until golden brown and crispy. Season the fish and chips with salt as soon as they come out of the oil.

• Serve Fish and chips with a side of tartare sauce. lemon and malt vinegar.

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Lemon Cake

Lemon Cake

Recipe Kirsten Tibballs

Ingredients

cake

• 3 lemons, zested

• 210g caster sugar

• 180g whole eggs

• 105mL Bulla thickened cream, warmed

• 165g plain flour

• 4g baking powder

• 50g unsalted butter, melted

• 15mL fresh lemon juice

glaze

• 20mL fresh lemon juice

  60g icing sugar

lemon cream

• 100mL Bulla thickened cream

• ½ tsp vanilla bean paste

• pinch sea salt

• 70g caster sugar

• 20g corn starch

• 120g egg yolks

• 120mL fresh lemon juice

• 140g unsalted butter, room temperature, cubed

to serve

• 100mL Bulla dollop cream

• mint leaves

Method

• Pre-heat the oven to 160°C (140°C fan-forced).

• Grease and line an 18-20cm cake ring or tin with baking paper.

• Wash the lemons and pat dry with paper towel. Grate the zest from each lemon.

• Whisk together the eggs, sugar and lemon zest in a stand mixer until the mixture starts to become pale and thickens. Drizzle in the warmed Bulla Thickened Cream while still on the mixer.

• Sift in the flour and baking powder and fold through by hand.

• Add a little of the cake batter to the melted butter and mix together before adding it back into the batter. Repeat the same process with the lemon juice.

• Pour the batter into the prepared tin and bake for 35- 40 minutes or until a light golden brown and when pierced with a skewer the skewer comes out clean. Sit at room temperature for 10 minutes before turning out onto a cooling rack.

• For the glaze, combine the lemon juice and icing sugar and brush it on the surface of the warm cake.

• Once the cake has cooled, make the lemon cream. Place the Bulla Thickened Cream, vanilla and salt in a saucepan and bring to the boil.

• Place the sugar and corn starch in a bowl and whisk together. Slowly add the egg yolks and combine.

• Pour the boiled cream over the egg mixture and then pour it back into the saucepan. Place saucepan on the stove on a medium heat, add in the lemon juice and whisk vigorously until the mixture boils. Once it boils, lower the heat and continuing whisking for a minute.

• Remove from the heat and pass through a sieve into a glass bowl. Gradually incorporate the cubed butter a piece at a time while mixing with a stick blender.

• Allow to cool to room temperature and place lemon cream into the centre of the cake once the cake has cooled.

• To serve, place the Bulla Dollop Cream in the centre and garnish with mint leaves.

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Lentil & Cauliflower Soup

Lentil & Cauliflower Soup

Recipe Michael Weldon

Ingredients

• 1 brown onion, diced

• 2 garlic cloves

• 1/2 cauliflower, cut into small pieces

• 1tsp cumin seeds

• 1L vegetable stock

• 2 tins lentils

• ¼ bunch parsley, chopped

• Jalna greek yoghurt

• sea salt

• black pepper

• Squeaky Gate extra virgin olive oil

Method

• In a large sauce pan over a medium heat add a drizzle of oil and the onion, cook for a couple of minutes to soften. Add the garlic, chilli, cumin and the cauliflower with some salt and pepper, fry for 1 minute.

• Add the stock and bring to a boil then reduce to a simmer and cook for 5-10 minutes until the cauliflower is just tender.

• Add the lentils and cook for one minute to warm through. Remove from the heat and add the parsley and lemon. Taste and adjust the seasoning to your liking.

• Serve the soup with a spoon of yoghurt

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Tomato, Onion and Basil Tart

Tomato, Onion and Basil Tart

Recipe Stephanie Alexander Kitchen Garden Foundation

Ingredients

for the pastry

• 240 g plain flour, plus extra for dusting

• pinch of salt

• 180 g butter, chopped into small pieces

• ¼ cup cold water

• extra virgin olive oil to grease the flan tin

for the filling

• ¼ cup olive oil, plus extra to grease the baking tray

• 1 onion, peeled and thinly sliced

• 10 ripe tomatoes, halved or cut into thick slices if the tomatoes are large

• 2 eggs

• salt and pepper, to taste

• ½ cup reduced-fat cream

• 50 g gruyère or similar cheese, grated

• 1 small handful of basil leaves, washed

Method

• Preheat the oven to 180°C.

• Sift the flour, along with a pinch of salt, into the bowl of the food processor.

• Add the butter to the food processor.

• Using the pulse action on the food processor, briefly combine the butter and flour until the mixture looks like breadcrumbs.

• With the motor running, add the cold water.

• Stop the machine as soon as the mixture forms a rough ball.

• Sprinkle flour onto your workbench.

• Tip the dough onto the bench and knead it briefly.

• Divide the dough in half and flatten each piece into a disc.

• Wrap in plastic and chill for 20 minutes.

• After 20 minutes, place the pastry onto a lightly floured bench and use the rolling pin to roll it out to the desired size.

• Lightly grease the flan tin. Carefully place the pastry onto the greased tin (you can roll and drape it over the rolling pin to help you lift it).

• Place the flan tin onto a baking tray and bake until the pastry becomes white(about ten minutes). Leave the pastry to cool.

• To make the filling:

• Heat the olive oil in the frying pan over medium heat. Tip in the onion, turn the heat to low and slowly fry them until they are caramelised (about 15 minutes).

• Brush the baking tray with olive oil.

• Place the tomatoes on the baking tray and bake until they are rich in colour and have collapsed a little. Allow to cool.

• Whisk the eggs, salt, pepper and cream together in the medium bowl.

• Spoon the egg mixture into the flan pastry case, using a large spoon or spatula.

• Sprinkle the cheese and basil leaves over the top of the egg mixture.

• Top with the caramelised onions and the cooked tomatoes.

• Bake for about 25 minutes or until golden brown.

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Smokey Eggplant Parma

Smokey Eggplant Parma

Recipe Michael Weldon

Ingredients

• 4 medium eggplants

napoli sauce

• 1/2 brown onion, diced

• 2 garlic cloves, diced

• 1tsp dried oregano

• 1/4tsp dried chilli

• 1tbs balsamic vinegar

• 1 tin diced tomatoes

• 1/2 bunch basil

• 1cup plain flour

• 1/2tsp black pepper

• 4 eggs, whisked

• 250g panko breadcrumbs

• 4 thyme sprigs, leaves picked

• 25g parmesan cheese, grated on a microplane

• sea salt

• oil for frying

• large Raco saucepan

to finish

• 100g mozzarella

• 50g grated parmesan

• sea salt

Method

• Place a cake rack over the largest flame you have on your stove top. Place the eggplants on the cake rack and char the skin on the outside. You want to be careful not to overcook the eggplant. Once the skin is charred and the eggplant softened remove from the flame. Cool the eggplants fully then peel off all the charred skin and delicately flatten the eggplant flesh into an even thickness.

• In a large saucepan over a medium high heat cook the onion with some olive oil and a pinch of salt until it softens. Add the garlic and cook for a minute. Add the oregano, chilli and balsamic, reduce the vinegar by half. Add the tomatoes with half a tin of water. Bring to the boil then reduce to a simmer, cook for 8 minutes. Check the sauce for seasoning then remove from the heat. Add the basil leaves on the stalks and allow to cool to room temp.

• To crumb the eggplant, set up a dish with flour and a dish with egg. In the last dish add the breadcrumbs, thyme, parmesan, lemon zest and salt, mix together. dust the eggplant in flour making sure not to coat the stem part, this needs to be kept clean. Then coat in the egg mixture and then coat in the bread crumbs.

• Heat a frypan with enough oil for deep frying to 180 deg c. Add the eggplants into the oil and fry until golden and crispy. Drain on kitchen paper and season with a pinch of salt.

• Place the eggplant onto a baking tray and top with Napoli sauce. Top with slices of mozzarella and a grate of parmesan. Place under a grill to cook until the cheese is melted and slightly golden.

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Lamb Rack with Harissa Rhubarb

Lamb Rack with Harissa Rhubarb

Recipe Sarah Todd

Ingredients

• 1 onion, finely diced

• 1 tbsp garlic paste

• 1 tbsp ginger paste

• ½ tsp ground cinnamon

• ½ tsp ground cloves

• 2 tbsp harissa

• 4 cups 2cm cubes fresh rhubarb

• 1 rack of lamb, frenched

• 2 tsp cumin ground

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 tbsp butter

• rosemary sprig

• salt and pepper to taste

to serve

• parsley

• saffron rice

Method

• In a large saucepan heat to medium heat add 1 tablespoon extra virgin olive oil. Saute onion, garlic and ginger until translucent (6-7 minutes). Add spices and harissa and cook for a further few minutes, add a little water and finish with the rhubarb. This only takes a few minutes,

• Preheat oven to 180 degrees. Sprinkle lamb with cumin and season with salt and pepper. Heat 1 tablespoon of extra virgin olive oil in a large cast-iron skillet over medium heat. When the oil is hot, place the lamb rack in the skillet and sear until golden-brown, 2 minutes on each side. Finish with a little butter and rosemary and place in the oven.

• Roast for 10-12 minutes, or until a meat thermometer inserted into the chops without touching the bone registers 60-65 degrees for medium rare. Serve with chutney.

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Pimped Pumpkin Soup With Jalapeno Coriander Salsa

Pimped Pumpkin Soup With Jalapeno Coriander Salsa

Recipe Courtney Roulston

Ingredients

• 1.5kg jap Pumpkin, peeled, cut into 2cm cubes

• 4 Tbsp Squeaky Gate extra virgin olive oil, plus extra to serve

• 1 large brown onion, sliced

• 5 cloves garlic, peeled, 4 chopped, 1 left whole

• 2 tsp ground cumin, divided in half

• 1 litre Coles chicken stock, plus 500ml water

to garnish

• 1 large ripe hass avocado, sliced into quarters

• ½ cup Bulla sour cream

• 2 cups white corn chips, roughly crushed (mission brand)

• sea salt and cracked black pepper to taste

jalapeno-coriander salsa

• 2 cups coriander leaves , washed, plus a few extra sprigs to serve

• 2 jalapeno chillies, roughly chopped

• zest and juice of 1 lime

• pinch sea salt flakes

Method

• Pre heat the oven to 180 degrees C. Toss the pumpkin with 1 tablespoon of extra virgin olive oil and a pinch of salt. Spread onto a tray and bake for 30 minutes, or until tender.

• Heat 1 tablespoon of oil in a large soup pot over a medium heat. Add in the onion and cook for 3-4 minutes to soften and become slightly brown. Add in the chopped garlic and cook for a further minute before adding in half the cumin, stock, water and the roast pumpkin. Bring the mixture up to the boil, then turn down the heat to a gentle simmer and leave for 10-15 minutes for everything to infuse.

• For the jalapeno salsa, place all the ingredients plus the extra garlic clove, remaining cumin, remaining 2 tablespoons of oil and a pinch of salt into a high speed blender. Blitz until bright green and smooth, adding extra oil if it needs loosening.

• Season the pumpkin soup and blitz with a stick blender until smooth.

• Ladle the soup into serving bowls and add in the avocado quarter, a dollop of sour cream, a drizzle of the jalapeno salsa, corn chips, some cracked pepper, a drizzle of oil and a few coriander sprigs. Serve warm.

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Lamb Biriyani

Lamb Biriyani

Recipe Sarah Todd

Ingredients

• 500g boneless lamb neck forequarter, cut into 3cm cubes

• 1/2 cup Jalna greek yoghurt

• 1 tbsp garlic paste

• 1 tbsp ginger paste

• ½ tsp cardamom powder

• ½ tsp garam masala

• 1 tsp coriander, ground

• ½ tsp turmeric

• 1 cup mint and coriander leaves

• Squeaky Gate extra virgin olive oil

• 1 tsp whole cumin, ground

• juice from 1 lemon

• 4 onions, thinly sliced, fried in 100 ml EVOO for 20 minutes

• 1 tsp saffron threads, soaked in 2 tbsp water

• 3 cups basmati rice, 75% cooked with cinnamon stick and 2 cloves

• 1 cup potatoes, quartered and fried

• 1 tbsp ghee

• 2 cups fried onions

• 3 habanero chillies

• Raco frypan

to serve

• fresh coriander chopped

Method

• Combine the lamb, yoghurt, ginger, garlic paste, cardamom, garam masala, coriander, turmeric mint and coriander leaves in a non-reactive container, season to taste and mix well. If time permits, cover and refrigerate to marinate (overnight).

• Heat extra virgin olive oil in a frypan over medium-high heat, add lamb and turn occasionally until browned all over (5 minutes), want it caramelised and slightly thickened. Add half of the fried onion, juice of half a lemon and ½ cup water. Cook now, lid on for 20 minutes.

• Take half of the rice and stir through saffron. In a shallow casserole dish with a lid, spread the white rice on the bottom, spread the meat evenly over the top and sprinkle ¼ fried onions, mixture of mint and coriander and 3 whole habanero chillis and finish with the saffron rice and fried potatoes and rest of fried onions and scatter coriander and mint and drizzle with ghee.

• Cover with foil and lid on low heat and cook through for 20 mins then serve.

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Seedy Cheesy Irish Soda Bread

Seedy Cheesy Irish Soda Bread

Recipe Courtney Roulston

Ingredients

• 300g wholemeal flour

• 250g plain flour

• 1 tsp sea salt flakes

• ½ teaspoon black pepper

• 1 tsp bi-carb soda

• 350ml full fat milk

• 250ml Jalna greek yoghurt

• 125g cheddar cheese, grated

seed toppings

• 1 tbsp pepita seeds

• 1 tbsp sesame seeds

• 1 tbsp sunflower seeds

Method

• Preheat the oven to 200 degrees C.

• Place the wholemeal flour into a large mixing bowl and sift in the plain flour, salt, and bi-carb soda. Stir in the pepper, grated cheese and make a well in the center of the bowl.

• In a separate bowl whisk the milk and Greek yoghurt together, and slowly pour into the well of the dry ingredients. Use a fork to mix the wet ingredients into the flour mixture, making sure there are no dry patches.

• Tip the dough onto a lined oven tray, dust your hands with flour and shape the dough into a large round. Flour a large knife and cut 6 or 8 large wedges into the dough, making sure to only cut halfway down into the dough. Brush the whole top of the loaf with a mixture of milk and yoghurt. Sprinkle the seeds onto different pieces of the wedges to create a pattern of seeds.

• Bake in the oven for 20 minutes, then reduce the heat to 160 degrees C and bake for a further 20 minutes, or until the dough sounds hollow when you tap on it.

• Allow to cool slightly on a wire rack before serving.

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Dal Makhani

Dal Makhani

Recipe Sarah Todd

Ingredients

• 1 tsp Pattu cumin seeds

• Squeaky Gate extra virgin olive oil

• 1 onion grated

• 2 tsp garlic paste

• 1 tsp ginger paste

• 2 tomatoes blended or 1 can tomato puree

• 2 cans black lentils

• 1 tsp Kashmiri chili

• 1 tsp coriander powder

• 1 tsp cumin powder

• ½ tsp salt

• 1 tsp sugar

• 50 g butter

• 100ml Bulla cooking cream

• large Raco saucepan

to serve

• roti

• coriander

Method

• In a large saucepan add extra virgin olive oil and cumin seeds and cook for 30 seconds until fragrant, add onion, garlic and ginger and sauté for 8 minutes until translucent.

• Add tomato and ground spices and cook for 30 seconds until aromatic.

• Add dhal and cover and cook for 15 minutes until thickened.

• Add dried fenugreek. Add butter, cooking cream, sugar and pinch of salt and stir through for 1 minute and serve with coriander and a side of roti.

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