Chilli Crunch Oil Two Ways

Chilli Crunch Oil Two Ways

Recipe By Courtney Roulston

Ingredients

• 500 ml Squeaky Gate extra virgin olive oil

• 4 bay leaves

• ½ tsp whole fennel seeds

• 2 star anise

• 1 cinnamon stick

• 1 tsp Sichuan peppercorns (or black peppercorns)

• 4 cardamom pods, cracked

• 4 whole cloves

• 4 large cloves garlic, finely chopped

• 1 cup dried chilli flakes

• 1 tsp sea salt flakes

• 2 tbs soy sauce

• 1 tbs Asian fried shallots

• 1 tbs white sesame seeds, toasted

• 1/3 cup roasted peanuts, roughly chopped

Method

• Pour the extra virgin olive oil into saucepan over a low-medium heat and add in the bay leaves, fennel, star anise, cinnamon, peppercorns, cardamom and cloves. Leave the spices on a gentle heat for 20-25 minutes (don’t let the oil get too hot otherwise the spices can burn and become bitter).

• Divide the chilli flakes amongst 2 heat-proof bowls. Add the fried shallots, sesame seeds and peanuts into one of the bowls.

• Strain the whole spices from the oil then place the pot back onto a low heat. Add in the garlic and let it gently infuse for 3-4 minutes, or until the garlic is just starting to turn brown. Carefully pour half the oil and garlic mixture over each bowl of chilli flakes. Season the bowl of just chilli flakes with sea salt and add the soy sauce into the bowl with the peanuts.

• Allow the oil to cool before transferring into 2 separate sterilised jars.

• Put this on anything…eggs, noodles, rice, dumplings, soups, salads, dips, everything!

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Smoked Salmon Tart

Smoked Salmon Tart

Recipe By Courtney Roulston

Ingredients

• 2 sheets store-bought puff pastry

• 1 free-range egg, beaten

• 200 g Coles spreadable cream cheese

• 150 g cold smoked salmon slices

• 1 Lebanese cucumber, peeled into ribbons (in iced water)

• 1 tbs Squeaky Gate extra virgin olive oil 

• 1/3 cup fresh dill sprigs

• 1 lemon to serve 

Pickled Onions

• ½ red onion, sliced into thin wedges

• ½ cup red wine vinegar

• 1 tbs sugar 

Seed Mix

• 1 tbs each white & black sesame seeds, toasted

• 1 tbs poppy seeds

• ½ teaspoon dried onion

• ½ teaspoon each sea salt & pepper 

Method

• Pre heat the oven to 200 degrees (°C).

• For the pickled onion, place the vinegar, sugar and a pinch of salt in a small pot over a medium heat. Bring up to the boil then remove from the heat and add in the onions. Set aside at room temperature for 15 minutes to pickle.

• Mix all the seed mix ingredients together in a bowl. Place the 2 sheets of pastry on top of each other on a lined oven tray and gently roll out into a rectangle with a rolling pin. Using a fork spike holes all over the middle of the pastry, leaving a 3 cm border. Brush the pastry all over with egg wash and sprinkle the seed mix all onto the border.

• Bake the pastry for 20-25 minutes, or until golden and puffy. Remove from the oven and allow to cool slightly-Press down the middle if it has puffed up.

• Spread the cream cheese over the tart. Layer the smoked salmon and cucumber ribbons over the top of the cream cheese. Drain the pickled onions and scatter over the tart along with the dill, lemon zest and a drizzle of extra virgin olive oil. Cut into squares before serving.

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Smoked Lamb Shoulder with Coriander Sauce

Smoked Lamb Shoulder with Coriander Sauce

Recipe By Michael Weldon

Ingredients

• 1 boneless lamb shoulder (around 2 kg)

• 2 tbs smoked paprika

• 1 tbs brown sugar

• 1 tbs cumin

• 1 tbs coriander powder

• 1 tbs cinnamon

• 1 tsp black pepper

• sea salt

Coriander Sauce

• 1 bunch coriander

• ½ bunch basil

• 2 garlic cloves

• ¼ cup olive oil

• 1 lemon, juice

• sea salt

Chopped Herb and Tomato Salad

• 1 bunch coriander, chopped

• ½ bunch mint, chopped

• ½ bunch basil, chopped

• 1 small red onion, chopped

• ½ punnet yellow cherry tomatoes, chopped

• 1 tbs olive oil

• 1 tbs white wine vinegar

• sea salt

Garnish

• pita

• extra fresh herbs

Method

• Heat your smoker to 140 degrees (°C) with an even and consistent level of smoke. 

• Mix together the paprika, cumin, coriander powder, cinnamon, brown sugar, salt and black pepper. Sprinkle then press the rub mixture over the lamb shoulder in an even layer and pat down. Place onto the smoker and smoker for 4 – 6 hours until tender.

• Combine the coriander sauce ingredients and blend until smooth. Taste and season with sea salt if needed.

• Combine all the chopped salad ingredients, mix until dressed. Taste and season with sea salt if needed. 

• Once the lamb is cooked allow to rest slightly. Slice or flake with forks.

• Serve the lamb and salad on a plate topped with the sauce or serve in a pita.

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Whipped Hummus with Spring Greens, Lemon & Almonds

Whipped Hummus with Spring Greens, Lemon & Almonds

Recipe By Courtney Roulston

Ingredients

• 1 bunch asparagus, trimmed

• 4 Coles baby cucumbers, sliced into rings

• ½ cup peas, blanched, cooled

• 4 red radish, sliced into thin rounds

• 1 French/golden shallot, sliced into rings

• 1/3 cup roasted whole almonds, chopped

• 1/3 cup coriander, sprigs picked (in iced water)

• ½ tsp sumac

• 2 large or 4 small Lebanese flatbreads, toasted to serve

Whipped Hummus

• 2 cans Coles chick peas, drained, with the ½ cup liquid reserved

• 1 clove garlic, peeled

• 2 tbs tahini paste

• 1 tsp ground cumin

• juice of 1 large lemon (1/3 cup), zest reserved for garnish

• ¼ cup Squeaky Gate extra virgin olive oil, plus extra to serve

• sea salt to taste

Method

• Brush the asparagus in a little oil and grill for 2-3 minutes, or until charred and tender. Slice into 10cm lengths and set aside to cool.

• Brush the flatbread in a little oil and grill or bake until crispy. Set aside.

• Place all the hummus ingredients into the base of a large food processor bowl, reserving the chickpea liquid. Season with a pinch of salt and start to blitz to break up into a rough paste. Slowly pour in the chickpea liquid while the blades are running and whip until the hummus is fluffy and smooth, adding a little iced water if the mixture still needs loosening.

• Spread the hummus onto the base of a large serving plate. Top the hummus with asparagus, cucumbers, peas, radish, shallot, almonds, coriander, a sprinkle of sumac, reserved lemon zest and a drizzle of extra virgin olive oil.

• Break the flatbreads into rough pieces and serve with the hummus.

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Chicken Mole

Chicken Mole

Recipe By Michael Weldon

Ingredients

Dry Spice

• 2 tbs cumin seeds

• 2 tbs coriander seeds

• 4 cloves

• 2 cinnamon quills

• ¼ cup sesame seeds

• 2 star anise

• 2 tbs smoked paprika

Mole

• 8 chicken thighs, bone in

• 2 onions, diced

• 4 garlic cloves, sliced

• 2 Ancho chillies, soaked in boiling water for 15 mins

• ¼ cup raisins soaked with chillies

• ¼ cup roasted almonds

• 2 tbs chipotle in adobo sauce

• 1 tin tomatoes

• 2 cups chicken stock

• 25 g dark chocolate

• Squeaky Gate extra virgin olive oil

• sea salt

Garnish

• ½ bunch coriander leaves

• 4 warm tortillas

• steamed rice

• ¼ cup pickled jalapenos

Method

• In a dry fry pan toast off the cumin, coriander, cloves, cinnamon, sesame seeds and star anise till fragrant and roasted. Add to a blender with the smoked paprika and blend into a powder.

• In a large pot over a medium heat add a drizzle of extra virgin olive oil and the chicken thighs, cook until browned all over. Remove from the pot and set aside.

• Add the onions into the same pot with a pinch of salt and cook down slowly till browned and softened. Add the dried spice mixture and sesame seeds and gently cook down.

• To the onions, combine the garlic, ancho chillies, raisins, roasted almonds, chipotle and 1 cup of the liquid from soaking the chilli. Blend until a smooth paste.

• Pour the paste into the pot with the tomatoes, chicken stock and the chocolate. Bring to the boil then reduce to a simmer. Add the chicken back into the pot, cover with a lid and simmer for an hour.

• After an hour the sauce should have thickened, and the chicken should be falling off the bone. If this is not the case gently reduce down the sauce with the lid removed. Taste for seasoning and adjust to your liking.

• Serve the Mole topped with coriander and pickled jalapeno with rice and tortillas on the side.

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Blistered Tomato Turkish Bread with Mozzarella & Garlic Oil

Blistered Tomato Turkish Bread with Mozzarella & Garlic Oil

Recipe By Courtney Roulston

Ingredients

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

• 4 cloves garlic, sliced

• 1 long red chilli, sliced into rings

• 12 pitted kalamata olives, torn

• 300g Coles vine ripened cherry tomatoes

• 4 large Coles truss tomatoes

• sea salt to taste

• 1 loaf Turkish bread

• 2 x 200g tubs fresh mozzarella, drained

• 2 tbs Coles finest balsamic vinegar, to serve

• ½ cup basil leaves to serve

Method

• Pre heat a BBQ grill to a medium high heat. Warm the oil in a pot over a medium heat and add in the garlic, chilli and crushed olives. Leave on a gentle heat for 6-8 minutes, or until the garlic is fragrant and starting to colour. Set aside.

• Brush the tomatoes with a little of the oil and grill for 6-8 minutes, or until starting to burn and blister on the outside. Place the tomatoes on a tray and set aside to cool slightly.

• Brush a little of the oil onto the Turkish bread and warm on the BBQ 1-2 minutes each side.

• Tear the mozzarella cheese into rough strips and place onto the bread. Slice the large blistered tomatoes into thick slices and arrange onto the bread. Add on the vine tomatoes onto the bread, squeezing a little tomato juice out of a couple of them. Spoon over the garlic, chilli and olives to dress the tomatoes. Season with a pinch of sea salt and drizzle with a little aged balsamic. Slice into wedges and garnish with fresh basil leaves before serving.

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Lemon Curd

Lemon Curd

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• zest and juice of 3 large lemons

• 100 g vanilla caster sugar

• 5 egg yolks

• 150 g salted butter

Method

• Half fill the saucepan with water and put it on to boil.

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

• Place lemon zest and juice, sugar and egg yolks into the stainless steel bowl.

• Place the bowl over the saucepan of boiling water, making sure the water doesn’t touch the bowl. Whisk constantly until the mixture thickens like custard and is frothy.

• Chop the butter into 1 cm cubes.

• Remove the bowl from the heat and whisk in the butter until the mixture is smooth.

• Place into sterilised jars with lids.

• Refrigerate until required.

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Australian Corned Beef Sandwich

Australian Corned Beef Sandwich

Recipe By Sarah Todd

Ingredients

dressing

• 4 tbsp Jalna greek yoghurt

• 1 tbsp tomato sauce

• 1 tbsp dill pickle relish

• 1 tbsp lemon juice

• 1 tsp horseradish from a jar

• salt and freshly ground black pepper

sauerkraut

• 1 cup carrots, cut matchsticks

• 1 tbsp sea salt

• 1 tbsp dried oregano

• 1⁄2 tsp red chili flakes

• 2 medium red onions, very thinly sliced lengthwise

• 1 large head green cabbage, cored and shredded

sandwiches

• 500g sliced corned beef

• 200g spicy sauerkraut

• 8 slices jewish rye bread

• 50 g unsalted butter, softened

• 8 slices swiss cheese

Method

• For the sauerkraut, in a large bowl, combine all ingredients, and massage ingredients with your hands until the cabbage begins to release its liquid. Transfer cabbage mixture to a sterilized jar or container. Place a plate small enough to fit inside the container over the cabbage and place a heavy can or weight on top to keep the cabbage mixture submerged in liquid. Drape a large kitchen towel and let sit at room temperature for 3 days. Uncover and transfer cabbage mixture to a sterilized glass jar, cover with lid, and refrigerate for 1 day before serving. The sauerkraut will keep for 2 weeks stored in the refrigerator.

• To make the dressing, in a medium bowl, stir together all ingredients and season with salt and pepper and set aside.

• Heat corned beef and sauerkraut. Brush 1 side of each slice of bread with butter. Heat a large griddle over medium heat. Add bread, butter side down, and toast until golden brown, about 2 minutes. Transfer to a clean baking sheet, untoasted side up. Spread dressing generously all over the untoasted side of each bread slice. Mound corned beef, making sure to let any excess moisture drip off first, on half of bread slices. Mound sauerkraut on top of corned beef, making sure to let any excess moisture drip off of it first. Lay half of the cheese slices over sauerkraut and the other half on the remaining dressed bread slices.

• Transfer into the oven and cook until the cheese is fully melted, about 3 minutes. Close sandwiches and serve right away.

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Roasted Pork Belly Porchetta with Fennel and Apple Sauce

Roasted Pork Belly Porchetta with Fennel and Apple Sauce

Recipe By Michael Weldon

Ingredients

• 1 free range pork belly, dried for 24 hours unwrapped in the fridge

• ½ bunch sage, chopped

• ½ bunch parsley, chopped

• ½ bunch rosemary, chopped

• 10 garlic cloves, grated

• 1tsp fennel seeds

• 1/4 tsp chilli flakes

• 1 lemon, juice and zest

• Squeaky Gate extra virgin olive oil

• sea salt

• 4 granny smith apples, peeled, cored and chopped

• 1 head of fennel, diced

• ½ cup white wine

• 1 cup chicken stock

• 50g butter

• sea salt

Method

• Score the flesh side of the pork into 3cm cubes cutting half way into the meat.

• In a bowl combine the herbs, garlic, lemon zest, fennel seeds, chilli flakes, a pinch of salt and a drizzle of olive oil in a mortar and pestle. Pound until the herbs are bruised and the ingredients are mixed together. Rub the marinade mixture over the scored flash side of the pork. Make sure to rub it into all the scores.

• Roll the belly up into a roast ensuring the skin is on the outside of the roll. Leave in the fridge overnight to marinate and to help the skin dry out further.

• Heat an oven to 220deg c. place the pork onto a rack in a roasting tray. Season with salt and place into the oven to cook for 30 mins. After 30 mins reduce the heat to 160 deg c and continue cooking until the meat is to your liking. Allow to rest for 10-15 minutes.

• In a saucepan combine the apple, fennel, stock and wine with a pinch of salt. Bring to the boil then simmer until very tender. Blend the apple and fennel mixture until smooth, season to your liking.

• Carve the pork 1-2cm thick, serve the sauce on the side.

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Grilled Beans & Yoghurt Dressing

Grilled Beans & Yoghurt Dressing

Recipe By Courtney Roulston

Ingredients

• 450g green beans, trimmed

• 3 tbsp Squeaky Gate extra virgin olive oil

• sea salt and cracked black pepper to taste

• 400g can of Coles chickpeas, drained

• 1 large red onion, finely diced

• 2 granny smith apples, chopped into large matchsticks

• ½ cup roasted whole almonds, chopped, plus extra to serve

• 1 bunch flat leaf parsley, chopped

• 1 bunch dill, chopped, plus a few extra sprigs to serve

yoghurt dressing

• 2/3 cup Jalna greek yoghurt

• juice & zest of ½ lemon

• 1 tbsp maple syrup

Method

• Toss the beans with 1 tablespoon of the extra virgin olive oil and season with sea salt.

• Grill the beans on a hot BBQ grill plate or non-stick pan over a high heat for 3 minutes, or until slightly charred, but still a slight crunch on the inside. Remove from the grill and set aside to cool slightly.

• Place the chickpeas, onion, apple, almonds parsley, dill and cooled beans into a large bowl.

• Whisk the dressing ingredients with 2 tablespoons of the extra virgin olive oil. Pour the dressing over the salad and toss well to coat. Place the salad onto a serving platter and garnish with extra almonds, dill and cracked pepper.

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Poached Jazz Apples with Miso Butterscotch

Poached Jazz Apples with Miso Butterscotch

Recipe By Sarah Todd

Ingredients

• 6 Montague Jazz apples, peeled, cored, cut into eighths

• 160g sugar + extra 3 tbsp

• 50g butter + extra 2 tbsp

• ¼ cup cream + extra 6 tbsp

• 60g miso

• 200 ml Bulla dollop cream

• icing sugar for dusting

• 6 digestives, processed to a fine crumble

to serve

• dehydrated apple chips

• grated almond

• small edible herbs

Method

• Melt butter over medium-high heat. Once the butter has almost melted, add the brown sugar, followed by the apples. Cook and toss the apples a few times until they are nicely caramelised on all sides.

• In a wide saucepan, add butter, sugar and ¼ cup cream, stirring until smooth. Then stop stirring and allow to simmer for three minutes. Add miso and stir to combine then remove from heat and stir in the remaining 6 tablespoons of cream.

• Serve with dollop cream, digestive crumble, grated almond and dehydrated almond chips

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Pork Fillet Salad with Ginger, Chilli & Garlic Olive Oil Dressing

Pork Fillet Salad with Ginger, Chilli & Garlic Olive Oil Dressing

Recipe By Michael Weldon

Ingredients

• 2cups Squeaky Gate extra virgin olive oil

• 1 thumb sized piece of ginger, sliced thinly

• 4 garlic cloves crushed

• 1tsp chilli flakes

• pork fillet, trimmed

• 1 red onion, cut into rounds

• 3 baby gem lettuce, cut into 8ths

• 2 plums, sliced thinly

• ¼ bunch coriander

• 4 pickled chillies, sliced thinly

• sea salt

Method

• In a small saucepan combine the extra virgin olive oil, ginger, garlic and chilli, place over a low heat and let the ingredients flavour. Leave the oil to sit and take on flavour.

• Heat a griddle pan until smoking. Drizzle the pork fillet in the flavoured oil and add the griddle. Cook until charred and just cooked through. Remove and rest.

• Drizzle the onions and lettuce with the flavoured oil and add to the grill. Cook until the rolls are charred and just softened.

• In a small bowl mix together ¼ cup flavoured oil, 2tbs whole grain mustard, 1tbs lemon juice and a pinch of salt.

• Combine the lettuce, onion and plum in a mixing bowl. Dress with the dressing and toss together. Lay the salad onto a platter, slice the pork and place on top of the salad. Garnish with coriander and pickled chillies.

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Salt and Vinegar Potatoes with Herb Yoghurt

Salt and Vinegar Potatoes with Herb Yoghurt

Recipe By Courtney Roulston

Ingredients

• 1.5kg Coles baby red royale potatoes

• 1 cup vinegar (apple cider or white wine vinegar)

• sea salt & cracked black pepper to taste

• 2 cloves garlic, mince

• 1/3 cup Squeaky Gate extra virgin olive oil

• 25g parmesan cheese, grated from a block on a microplane

• 1/4 cup dill, sprigs picked

• 1/4 cup basil, leaves picked

• 1/4 cup chives, finely chopped

• 2 cups Jalna greek yogurt

Method

• Preheat the oven to 200 degrees C.

• Place the potatoes in a pot with the vinegar and cover with cold water and a generous pinch of salt.

• Bring up to a gentle boil, and leave to simmer for around 15 minutes, or until tender.

• Drain and allow potatoes to cool slightly before placing them onto a large baking tray lined with paper.

• Using a flat bottomed cup measure, mug or a large metal spoon, smash the potatoes so they form some jagged edges an are flattened to around 1.5cm thick.

• Toss the potatoes with olive oil, garlic, sea salt, cracked pepper and spread out in a single layer.

• Roast the potatoes for 25-30 minutes, or until golden brown. Remove from the oven and grate over the Parmesan cheese. Give the potatoes a shake around and place them back in the oven for a further 10-15 minutes.

• Gently whisk the yoghurt in a bowl to make it a smooth texture. Spoon the yoghurt onto the base of a large serving platter. Place the potatoes onto the top of the yoghurt and scatter with dill, basil, chives and a little extra sea salt.

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Honey Chilli Chicken

Honey Chilli Chicken

Recipe By Michael Weldon

Ingredients

• 800g chicken thighs, diced into 3cm cubes

• 2 tbs soy

• 2 tbs chinese cooking wine

• 1 tsp corn starch + ½ cup for dusting

• 1 cup plain flour

• 1 tsp baking powder

• 1 cup ice cold soder water

• ½ cup honey

• 2 jalapenos

• 2 habaneros

• 1 tbs soy

• 1 tbs sesame oil

• 1 pack thin rice noodles, fried

Method

• In a bowl combine the chicken, Chinese cooking wine, soy and corn starch, mix together, leave to marinate for a few minutes.

• In another bowl combine the plain flour, baking powder and soda water, whisk together until the mixture mixes into a batter.

• Dust the chicken with corn starch then drop into the batter to coat. In batches, carefully place the batter coated chicken pieces into 180deg oil. Cook until lightly golden and crispy. Repeat the process until all the chicken is cooked.

• In a bowl combine the honey, chillies, soy and sesame oil, mix together until combined.

• When the chicken is fried but still hot pour the honey over and mix together until the chicken is coated in the honey mixture.

• Serve chicken straight away on a bed of fried vermicelli noodles.

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Jazz Apple, Thyme and Pork Sausage Rolls

Jazz Apple, Thyme and Pork Sausage Rolls

Recipe By Sarah Todd

Ingredients

• 1 tbsp Squeaky Gate extra virgin olive oil

• 1 Montague Jazz apple, peeled, cut into 1cm dice

• 1 onion, finely chopped

• 2 garlic cloves, finely chopped

• 1 small carrot, grated

• 3 tbsp thyme, finely chopped

• 1 tbsp flat-leaf parsley, finely chopped

• 500g coarsely minced pork

• 2 sheets (375g) butter puff pastry

• 1 egg yolk, lightly beaten

• 1 tsp black sesame seeds

• to serve apple BBQ Sauce

Method

• Preheat oven to 200C.

• Heat the extra virgin olive oil in a frying pan over medium heat. Add onion and garlic apple and carrot and stir occasionally until tender (6 minutes) stir through herbs, season to taste.

• Combine pork and apple mixture in a bowl and season to taste.

• Slice puff pastry in half and place ¼ of the pork mixture along one long edge, leaving a 1cm border, brush with egg wash and roll to just enclose pork. Cut into 4 and place on an oven tray lined with baking paper and repeat with remaining pastry and pork. Brush with egg wash, scatter with sesame seeds and bake until golden and cooked through (15-17 minutes).

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Cherry Sorbet Ice Cream Sandwich

Cherry Sorbet Ice Cream Sandwich

Recipe By Michael Weldon

Ingredients

• 500g cherries, pits removed and frozen for at least 12 hours

• ½ cup caster sugar

• 1 lemon, juice and zest

• 1 pack choc ripple biscuits

• ½ cup desiccated coconut, toasted

Method

• Add the cherries, sugar and lemon to a blender. Blend until smooth. Remove from blender and set ice cream in the fridge for 2 hours.

• Scoop the sorbet onto the choc ripple biscuit and sandwich together. Press together so the sorbet is pushed to the side. Roll the sorbet in the coconut. Eat straight away and return to the freezer for 2-3 days to soften.

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Charred Zucchini

Charred Zucchini

Recipe By Courtney Roulston

Ingredients

• 4 medium/large zucchinis

• sea salt and black pepper to taste

• 1/3 cup mint leaves, picked

tomato dressing

• 2 medium vine ripened tomatoes

• 2 tsp sriracha chilli sauce

• 1 small clove garlic

• 1 tsp ground sumac

• 2 tbsp Squeaky Gate extra virgin olive oil

cashew sauce

• 1 cup raw cashews, soaked in 1 cup of boiling water for 15 minutes

• 1 tbsp tahini paste

• 2 tbsp apple cider vinegar

• 1 tbsp maple syrup

Method

• Heat a BBQ plate over a medium/high heat. Cut the zucchini in half lengthways and score a few cut into the flesh side in a cross pattern. Drizzle the onions and zucchini with a little extra virgin olive oil and sea salt and grill for 3-4 minutes each side, or until charred and tender.

• Using a box grater, grate the tomatoes into a bowl and discard the skin. Finely grate in the garlic and stir through the chilli sauce, sumac, oil and a pinch of salt and pepper into the tomato juice. Set aside.

• Place the cashews along with the soaking liquid into the jug of a food processor. Add in the tahini, vinegar, maple and a pinch of sea salt and blitz until the sauce is thick and creamy.

• Spread the cashew sauce onto the base of a serving platter. Top with the charred zucchinis and drizzle over the tomato dressing and chopped mint leaves.

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Cumin & Sumac Yoghurt Marinated Chicken

Cumin & Sumac Yoghurt Marinated Chicken

Recipe By Michael Weldon

Ingredients

• 1 whole chicken, butterflied

• 2tbs cumin powder

• 1tbs sumac

• 1/2cup Jalna greek yoghurt

• 2tbs extra virgin olive oil

• black pepper

• sea salt

• 800g brussels sprouts, sliced thinly

• 1 carrot, grated

• 1 spring onions, sliced thinly

• 1/4 cup dried apricots, sliced thinly

• 1/4 cup Jalna greek yoghurt

• 2tbs apple cider vinegar

• sea salt

• black pepper

Method

• In a mixing bowl combine the chicken, cumin, sumac, Greek yoghurt, extra virgin olive oil, a pinch of salt and pepper. Mix together until the thighs ate coated. Marinate for up to 12 hours.

• Heat a BBQ or griddle to a medium high heat. Place the chicken on skin side down and turn down the heat. Cook the chicken for 20-25 minutes, turning halfway. Allow the chicken to rest for at least 5 minutes.

• In a large mixing bowl combine the sprouts, carrot, spring onion, dried apricots, Greek yoghurt, apple cider vinegar, a pinch of salt and pepper.

• Cut the chicken into 8 pieces. Serve on a large platter with the slaw on the bottom and the chicken sitting on top.

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Spicy Prawn Oil & Tomato Pasta

Spicy Prawn Oil & Tomato Pasta

Recipe By Courtney Roulston

Ingredients

• 16 green (raw) king prawns, shells on

• 400g San Remo spaghetti

• sea salt and black pepper to taste

• 2 cloves garlic, chopped

• 1 x 250g punet cherry tomatoes, halved

• ¼ cup basil leaves, picked

• 30g parmesan cheese to serve, grated fresh from a block

spicy prawn oil

• ¾ cup Squeaky Gate extra virgin olive oil

• 1 tsp whole fennel seeds

• 1 onion, diced and separated into two portions

• ½ cup carrot, grated

• 1 tbsp dried chilli flakes

Method

• To make the Spicy prawn oil, heat a non-stick frying pan over a medium heat. Add in the oil and prawn shells and fry for 8-10 minutes, or until the oil is fragrant and the shells have changed colour. Add in half the onion, fennel seeds, carrot, salt and chilli. Cook an a gentle heat for a further 8-10 minutes to infuse the oil. Allow to cool and drain the oil into a sterilised jar.

• Bring a large pot of salted water up the boil. Cook the spaghetti for 10 minutes, or until al dente. Drain and reserve ½ cup of the cooking water.

• Heat a large frying pan over a medium/high heat. Add in 2-3 tablespoons of the spicy prawn oil and the remaining onion and garlic. Cook for 2 minutes before adding in the tomatoes and toss through to soften slightly. Add in the prawns and cook them for 1 minute.

• Add the spaghetti and basil to the prawn and tomato mixture and toss through with a little of the pasta cooking water to coat the pasta.

• Divide the pasta into serving bowls and top with a little extra spicy prawn oil, grated parmesan and cracked black pepper.

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Shaking Beef

Shaking Beef

Recipe By Khanh Ong

Ingredients

shaking beef

• 600g eye fillet / scotch fillet diced to 1 inch cubes

• 4 cloves of garlic

• 3 tbsp oyster sauce

• 2 tbsp dark soy sauce

• 4 tbsp vegetable oil

• 1 tbsp caster sugar

• pinch of salt

• 1 tsp black pepper

• 1 red capsicum diced same size as the beef

vinegar red onions

• 1 red onion thinly sliced

• 2 tbsp sugar

• 4 tbsp white vinegar

dipping sauce

• 2 tsp salt

• 2 tsp black pepper

• 1 juice of 1 large lemon

Method

• Combine vinegar red onion ingredients and set aside.

• Place beef into a large mixing bowl with 2 cloves of garlic minced. Add oyster sauce, soy sauce, 1 tablespoon of vegetable oil, sugar, salt and pepper into the bowl and combine all ingredients well. Leave to marinate for 30 minutes.

• Place a wok on high heat then add remaining tablespoon of vegetable oil until just before smoking point. Mince the remaining clove of garlic into the hot wok and leave to slightly brown for 5 seconds. Add ½ the marinated beef into the wok and leave to brown while gently shaking in intervals for 2 -3 minutes, add half the diced capsicum in the last 15 seconds.

• Remove the cooked beef and repeat with remaining beef and capsicum. Set aside for plating.

• Combine all the dipping sauce ingredients and place in a small serving dish.

• Place watercress on a large serving platter, Scatter over tomatoes. Place the cooked beef over the tomatoes and watercress, drain the red onions and scatter over the beef. Finish with some fresh cracked pepper.

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