Smashed Cucumber Salad 3 Ways

Smashed Cucumber Salad 3 Ways

Recipe By Michael Weldon

Ingredients

Sichuan Crushed Cucumbers

• 1 pack Coles qukes baby cucumbers

• 1 tbs Sichuan pepper, toasted

• ½ tsp chilli flakes

• 1 tbs toasted sesame seeds

• 1 tbs Coles Asia sesame oil

• 1 tbs soy sauce

Crushed Cucumbers with Garlic and Dill Dressing

• 1 pack Coles qukes baby cucumbers

• 1 garlic clove grated

• ½ bunch of dill chopped

• ¼ cup Jalna Greek yoghurt

• 2 tbs Squeaky Gate extra virgin olive oil

• ½ tsp sea salt

Crushed Cucumber Salsa

• 1 pack Coles qukes baby cucumbers

• 2 tbs, pickled jalapenos, chopped

• ¼ bunch of coriander, chopped

• ½ tsp cumin powder

• 1 tbs toasted shaved coconut

• ½ lime, juice

• 1 tbs Squeaky Gate extra virgin olive oil

• ½ tsp sea salt

Method

• Sichuan Crushed Cucumbers 

  In a large bowl with a rolling pin crush the cucumber. add the other ingredients and crush together. Mix until the cucumbers are coated in the other ingredients. Serve straight away.

• Crushed Cucumbers with Garlic and Dill Dressing

  In a large bowl with a rolling pin crush the cucumber. add the other ingredients and crush together. Mix until the cucumbers are coated in the other ingredients. Leave for 10 mins to allow the juices of the cucumber to come out. 

• Crushed Cucumber salsa

  In a large bowl with a rolling pin crush the cucumber. Add the other ingredients and crush together. Mix until the cucumbers are coated in the other ingredients and allow to sit for 15 minutes. Serve straight away.

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Shell Pasta with Fresh Pea Pesto

Shell Pasta with Fresh Pea Pesto

Recipe By Michael Weldon

Ingredients

• 500 g San Remo large pasta shells no 29

• 250 g fresh peas, removed from pod

• ½ bunch Coles mint, leaves picked

• ½ bunch basil, leaves picked

• 2 garlic cloves

• ¼ cup pine nuts, roasted

• 2 tbs grated parmesan cheese

• 1 tsp black pepper

• ¼ cup extra virgin olive oil

• sea salt

Garnish

• ½ cup Coles ricotta cheese

• extra peas

• extra parmesan

• extra herb leaves

Method

• In a large pot of boiling water, cook the pasta following the instruction on the packet.

• In a mortar and pestle, combine the peas and a pinch of salt, pound until the peas break up into a chunky paste. Add the garlic and pine nuts, pound into broken up until a loose paste. Add the herbs, parmesan and black pepper, pound until the herbs are crushed. Add the olive oil, mix together and season with salt to your liking.

• Once the pasta is cooked, drain then return to the pot with a couple of spoons of the pasta cooking water. Add in the pesto and the ricotta, mix together to coat the pasta in the pesto. 

• Serve the pasta topped with extra peas, herbs and parmesan.

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Crispy Salmon With Smoked Tomato Jaew

Crispy Salmon With Smoked Tomato Jaew

Recipe By Courtney Roulston

Ingredients

• 2 x 175 g salmon fillets, skin on

• sea salt to taste

• 2 tbs Squeaky Gate extra virgin olive oil

• 2 tbs coconut cream to serve

• ¼ cup coriander, stems for the jaew and the sprigs to garnish

Smoked Tomato Jaew

• 3 large vine tomatoes

• 2 large cloves garlic

• 1 large French/Golden shallot, peeled, chopped

• 2 long red chillies

• 1 tbs fish sauce

• 1 tbs fresh lime juice

• 1 tbs palm sugar (can use honey or brown sugar as an alternative) 

Method

• To make the jaew, place the tomatoes onto a wire rack that is set over gas burner. Cook the tomatoes until the skins are blistering, blackened and splitting. Set aside to cool then peel off most of the black skin.

• Blitz the coriander stems, garlic, shallot and chillies in a food processor until a it makes a chunky yet watery paste.

• Heat 1 tablespoon of oil in a frying pan and cook the paste for 3-4 minutes.

• Blitz the tomatoes in the food processor then add into to the pan. Season the tomato sauce with fish sauce, lime juice and sugar. Taste for balance and set aside.

• Season the skin of the salmon with extra virgin olive oil and salt and cook in a non-stick frying pan for 3 minutes on the skin side, or until crisp. Turn the fish over a and cook for a further minute on the second side then remove from the heat and allow to cook in the residual heat for 2 minutes.

• Place the tomato jaew into the base of a shallow serving dish. Place the fish on top skin side up, Drizzle over coconut cream and coriander sprigs before serving.

• Best served with steamed rice.

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Flat Iron Steak with Homemade Mustard

Flat Iron Steak with Homemade Mustard

Recipe By Michael Weldon

Ingredients

• ¼ cup brown mustard seeds

• ½ cup yellow mustard powder

• ½ cup water

• 3 tbs apple cider vinegar

• 1 tbs pickle liquid

• 1 tbs honey

• 1 tsp seal salt

• 2 Coles Flatiron steaks

• sea salt

• extra virgin olive oil

Method

• Mix all the mustard ingredients together and place in a jar or plastic tub. Leave for 2-3 days to thicken and hydrate.

• Blend the mustard into a thick paste. Add extra water and seasoning if needed. Store in fridge.

• Heat a BBQ until it starts to smoke. Season the steak with salt and brush with oil. Place onto the grill and cook for a couple of minutes each side until cooked to your liking.

• Remove from the heat a rest the steak. Once rested slice the steaks. 

• Serve the steak with the mustard on the side and a crisp green salad.

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Mushroom & Thyme Flatbread Pizza

Mushroom & Thyme Flatbread Pizza

Recipe By Courtney Roulston

Ingredients

• 1 ½ cup self raising flour

• ½ teaspoon baking powder

• 200 g Jalna Greek yoghurt

• sea salt and pepper to taste 

• ¼ cup (60 ml) extra virgin olive oil

• 1 large red onion, peeled, sliced into rounds

• 2 large cloves garlic, crushed

• 4 cups brown cup mushrooms, sliced

• 200 g fresh ricotta cheese

• 200 g tub fresh mozzarella or bocconcini cheese, drained, torn

• 40 g parmesan cheese, grated

• 6 thyme, sprigs picked

• 1 lemon to serve 

Method

• Pre heat the oven to 220 degrees (°C).

• Place flour and baking powder into a mixing bowl and make a well in the middle. Add in the yoghurt and a pinch of salt and using a spoon, work the yoghurt into the flour until it forms a smooth dough - be careful not to overwork it.

• Divide the dough into 4 portions and roll each piece of dough out into a ½ cm thick circle shape on a lightly floured board.

• Heat a non-stick frying pan over a medium/high heat and cook the flat bread for 2-3 minutes each side, or until golden and puffy. Repeat with all flatbread then place them onto a lined oven tray.

• Pace the same pan back onto a medium heat and add in 20ml of oil and cook the onion for 3-4 minutes, or until softened. Add in the garlic and a pinch of salt and pepper and cook for a further 2 minutes, or until fragrant. Remove the onions from the pan and set aside.

• Place the pan back onto the heat with 20ml of oil and add in the mushrooms. Cook the mushrooms for 3-4 minutes, or until soft. Season and remove from the heat.

• To assemble, spread the ricotta onto the base of the flatbreads. Top with the onion mixture and half of the mozzarella cheese. Scatter over the mushrooms, remaining mozzarella, parmesan cheese and half of the thyme sprigs.

• Bake in the oven for 8 minutes, or until the cheese has melted and become golden in patches. Remove from the oven and scatter with the remaining thyme, black pepper, lemon zest and drizzle with remaining oil. Slice into wedges before serving. 

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Oat, Cranberry & Dark Chocolate Bars

Oat, Cranberry & Dark Chocolate Bars

Recipe By Courtney Roulston

Ingredients

• 1 ¼ cups plain flour

• 1 ¼ cups Red Tractor rolled oats

• ½ cup brown sugar

• ¾ cup shredded coconut

• 1/3 cup dried cranberries

• ½ cup pepita & sunflower seed mix

• 150 g butter, chopped

• 3 tbs honey

• ½ teaspoon bi-carb soda

• 2 tbs boiling water

• 100 g dark chocolate melts 

Method

• Pre heat oven to 180 degrees (°C).

• Grease and line a 20cm x 20cm cake pan with baking paper, allowing some overhang at the ends to make it easy to lift out the slice.

• Melt the butter and honey in a small saucepan over a medium heat. Take off the heat and set aside.

• Combine the flour, oats, sugar, coconut, cranberries, pepitas and sunflower seeds in a large bowl. Mix well and make a well in the centre.

• Combine the bi-carb soda and water together then stir through the hot butter mixture off the heat until it starts to foam. Pour the foamy melted butter mixture into the dry ingredients bowl and stir to combine.

• Transfer the mixture to the prepared slice tin. Press the mixture evenly into the tin and bake for 20 minutes, or until golden. Allow to cool in the pan before removing via the baking paper overhang.

• Melt the chocolate until smooth in a zip lock bag and drizzle over the top of the slice. Allow chocolate to set before slicing into squares and serving. 

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Braised Chorizo and White Beans on Toast

Braised Chorizo and White Beans on Toast

Recipe By Michael Weldon

Ingredients

• 2 tbs Squeaky Gate extra virgin olive oil

• 2 chorizo, roughly diced

• 1 brown onion

• 2 garlic cloves, smashed

• 1 tbs fennel seeds

• 1 yellow capsicum, cut into strips

• 1 can of white beans (keep the liquid)

• 2 tomatoes, roughly chopped

• extra Squeaky Gate extra virgin olive oil

• 4 slices of bread, cut thick and grilled

• ¼ cup Coles goats curd

• ¼ bunch of parsley, chopped

Method

• In a large saucepan or cast-iron skillet over medium high heat add the oil and chorizo. Fry off until the chorizo crisps up. Add the onion and capsicums until it begins to soften. Add the garlic and fennel seeds. Add the tomatoes until they soften. Add the whole can of beans including the liquid and cook until warmed through. Allow to cook for 10 mins and add the fresh parsley.

• With a good drizzle of oil on another skillet pan, grill the bread slices.

• Serve the beans on top of the bread with a few pieces of goats curd on the top of the bean. Finish with chopped parsley. 

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Hot & Sour Pineapple Chicken Wings

Hot & Sour Pineapple Chicken Wings

Recipe By Courtney Roulston

Ingredients

• 12 Coles free range chicken wings

• sea salt and pepper to taste

• 1 tsp chilli powder

• 250 g Coles sweet baby peppers

• 1 sweet pineapple, peeled, sliced 

Hot & Sour Glaze

• 1/3 cup honey

• 2 tbs soy sauce

• 1 tbs tamarind paste

• 2 tbs chilli oil 

Garnish

• 1 lime, sliced into wedges

• ¼ cup roasted cashews, crushed

• 1 long fresh red chilli, sliced

• ¼ cup coriander stems

Cooked on The Ziggy available at Barbeques Galore

Method

• Pre heat a BBQ grill to a medium heat and rub the bars with a little oil. Mix the chilli powder with salt and black pepper and season the wings all over. Place the wings on the grill and cook, turning occasionally for 5-6 minutes each side, or until cooked ¾ of the way through then turn.

• Place the sliced pineapple onto the grill and cook for 5-6 minutes each side, or until char marks appear on the outside. Place the sweet peppers on to the BBQ for 5 minutes or until charred.

• Meanwhile whisk the hot and sour glaze ingredients together in a bowl. 

• Brush the wings with the glaze for the last 5 minutes of them grilling, turning occasionally until they are coated in the sticky glaze all over and have some charred marks on them.

• Place the pineapple, peppers and wings onto a serving tray. Add on the lime wedges, crushed cashews, fresh chilli and coriander sprigs then serve.

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Tomato Rice

Tomato Rice

Recipe By Michael Weldon

Ingredients

• 1 large onion, diced

• 2 garlic cloves, sliced

• 1 red pepper, diced

• 1 yellow pepper, diced

• 2 tbs tomato paste

• 1 tsp smoked paprika

• 2 cups arborio rice

• 2 tins tomato, crushed

• 1 litre vegetable stock

• 1 punnet Coles red cherry tomatoes, diced

• 1 punnet Coles yellow cherries tomatoes, diced

• ½ bunch parsley, chopped

• Squeaky Gate extra virgin olive oil

• sea salt

Garnish

• ¼ cup parmesan cheese, shaved

Method

• In a paella pan or large fry pan add a drizzle of olive oil. When hot add the onion, garlic and capsicum, cook until all begins to soften. Add the tomato paste and smoked paprika, fry off for 1 minute.

• In a jug or large bowl combine the tin tomatoes and stock, mix together. 

• Add the rice and stock to the pan and bring up to the boil then reduce the heat. Cook gently for 25 mins or until the liquid has evaporated and the rice is hydrated.

• In a bowl combine the cherry tomatoes, parsley, a drizzle of olive oil and a pinch of salt, mix together.

• Spoon the parsley and tomato mix over the rice and gently fold through. Keep cooking to warm the tomatoes through and crisp up the rice on the bottom.

• Once the rice is cooked remove from the heat and serve topped with shave parmesan.

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Brussels Sprout Okonomiyaki

Brussels Sprout Okonomiyaki

Recipe By Michael Weldon

Ingredients

• 2 cups Brussels sprouts, sliced thinly

• 1 cup carrots, julienne

• 2 spring onions, sliced thinly

• 2 tbs pickled ginger, sliced thinly

• 1 cup plain flour

• 1 tsp baking powder

• 1 tsp salt

• 4 free range eggs

Okonomiyaki Sauce

• 2 tbs oyster sauce

• ¼ cup ketchup

• 2 tbs caster sugar

• 2 tbs worcestershire sauce 

Garnish

• kewpie mayonnaise

• 2 nori sheets, toasted and crushed

• 2 tbs toasted sesame seeds 

Method

• In a large bowl combine the flour, baking powder, salt, eggs and a splash of water, then whisk into a batter. Add the sprouts, spring onion and ginger, mix together.

• In a seperate bowl, combine the okonomiyaki sauce ingredients.

• Heat a frypan over a medium heat with a drizzle of olive oil in it. Spoon a quarter of the thick mixture into the pan. Cook until golden brown and crispy, flip and repeat the process. Cook all the batter.

• To serve, drizzle the sauce over the okonomiyaki. Drizzle the kewpie over the top in lines. Sprinkle with the nori and sesame seeds.

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Tomato, Feta & Pickled Onion Salad

Tomato, Feta & Pickled Onion Salad

Recipe By Courtney Roulston

Ingredients

• 600g mixed Coles tomatoes (cherry, vine-ripened, baby, multi-coloured) roughly chopped

• 1 medium red onion, peeled, sliced into thin wedges

• ½ cup pomegranate

• 2 Lebanese cucumbers, diced chunky

• 2 yellow or red bull peppers, diced (or regular capsicums)

• ¼ bunch mint, chopped

• ¼ bunch flat leaf parsley, chopped

• 3 dill stems, sprigs picked

• 125 g feta cheese

Dressing

• 3 tbs apple cider vinegar

• ½ clove garlic, finely minced

• 3 tbs Squeaky Gate extra virgin olive oil

• 2 tsp ground sumac

• 1 tbs maple syrup 

• sea salt & pepper to taste 

Method

• Whisk all the dressing ingredients together in a large bowl.

• Add the onion to the dressing and set aside for 10 minutes for the onion to lightly pickle.

• Cut the tomatoes in random slices and wedges and place them onto a shallow bowl. Gently fold in the cucumbers, peppers, pomegranate, mint, parsley and dill to the tomatoes. Pour over the dressing, reserving the onions, and carefully toss to coat.

• Place the tomato mixture onto a serving platter and top with the pickled onion, feta cheese and an extra drizzle of olive oil. 

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Bang Bang Chicken Salad

Bang Bang Chicken Salad

Recipe By Michael Weldon

Ingredients

• 2 large chicken breasts

• 1 thumb-sized ginger sliced

• 2 garlic cloves

• 3 spring onions

• 1 ltr chicken stock

Chilli Sauce

• 2 tbs chilli oil

• 1 tsp toasted Sichuan pepper 

• 1 tsp toasted dried chilli

• 4 tbs black vinegar

• 1 tbs caster sugar

• 2 tbs soy sauce

• 1 tbs sesame oil

• 3 tbs toasted sesame seeds

• ½ cup cooled chicken cooking liquid

• 1 large cucumber, julienne

• 3 celery sticks, julienne

• ¼ Chinese cabbage, shredded

• 3 spring onions, sliced thinly

 Garnish

• ½ coriander, picked

• toasted sesame seeds

Method

• In a large pot combine the ginger, garlic, 3 whole spring onions and chicken stock. Bring to the boil. Add the chicken breasts and return to the boil once boiling turn the heat down to low and cover in the lid, simmer for 5 minutes until cooked through.

• Turn off the heat and allow to cool to room temperature.

• Combine the chilli sauce ingredients in a large bowl and mix together. Taste and adjust the salt or vinegar to your liking.

• Once the chicken has cooled place onto a chopping board. With a rolling pin or pestle from your mortar and pestle, and pound bash the chicken until it begins to break up into bite sized threads.

• Add the chicken to the vegetables. Pour over the dressing and mix together until evenly coated.

• Serve in a bowl at room temperature topped with extra sesame seeds and coriander.

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Soy Pickled Eggs

Soy Pickled Eggs

Recipe By Courtney Roulston

Ingredients

• 6 large free range eggs, room temperature

• 3 cloves garlic, peeled, sliced

• 1 long red chilli, sliced

• 2/3 cup gluten free soy sauce

• 2 tbs rice wine vinegar

• 2 tbs mirin

• 1 tbs honey or sugar

• 2 tsp sesame oil

• 1 tsp toasted white sesame seeds, to serve

• 1 tbs chives, to serve

Method

• Carefully lower the eggs into a saucepan of gently boiling water. When the water comes back up to a boil, cook the eggs for 6 minutes. Use a slotted spoon to remove the eggs and place into a bowl of iced water to stop them cooking. Leave for 5 minutes to cool, then peel and set aside.

• Meanwhile place the garlic, chilli, soy sauce, vinegar, honey, sesame oil and 1 cup of water in a small pot over a medium heat. Bring up to the boil, then reduce heat and simmer for 5 minutes.

• Remove soy mixture from the heat and add in the eggs. Leave to sit at room temperature for a minimum of 2 hours to marinate. Once the mixture has cooled you can place in a sealed container in the fridge for 2-3 days to get maximum flavour.

• To serve, drain and slice the eggs in half. Sprinkle with sesame seeds and chives before serving.

• Best served on steamed rice, congee, noodles or salads.

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Extra Virgin Olive Oil, Mandarin and Rosemary Marinated Olives

Extra Virgin Olive Oil, Mandarin and Rosemary Marinated Olives

Recipe By Michael Weldon

Ingredients

• 1 cup Squeaky Gate extra virgin olive oil

• 2 garlic cloves

• 2 large pieces of mandarin peel

• 4 rosemary sprigs

• 2 long red chillies, split

• 2 bay leaves

• 1 tsp sea salt

• 500 g assorted olives in brine, different colours and sizes 

Method

• In a sauce pan over a medium heat warm the extra virgin olive oil. Once warm, add the garlic, mandarin, rosemary, chilli, bay leaves and salt, gently cook for 5 minutes.

• Add the olives and cook on low for a further 5 minutes. Serve warm.

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BBQ Lamb Chops With Burst Tomato & Bean Salsa

BBQ Lamb Chops With Burst Tomato & Bean Salsa

Recipe By Courtney Roulston

Ingredients

• 8 medium-sized Coles lamb loin chops, leave the fat on

• sea salt and cracked pepper to taste

• 1/3 cup Squeaky Gate extra virgin olive oil

• 1 small red onion, sliced into thin wedges

• 2 cloves garlic, sliced

• 2 good quality anchovy fillets *optional

• 4 thyme sprigs, leaves picked

• 250 g Coles red perino cherry tomatoes

• 400 g can white cannellini beans, drained

• 1 tbs white or red wine vinegar

• 10 basil leaves, torn

• 3 cups rocket leaves to serve

• 1 lemon to serve 

Cooked on The Ziggy available at Barbeques Galore

Method

• Pre-heat a BBQ grill to a medium heat.

• Warm the extra virgin olive oil in a frying pan over a medium heat. Add in the onion and cook for 2 minutes to soften. Add in the garlic and anchovy fillets and cook for 2 minutes, or until the garlic is fragrant and the anchovies have melted. Stir through the thyme and tomatoes and leave on a gentle heat for 5 minutes to blister the tomatoes.

• Meanwhile, season the lamb loin chops and place onto the grill. Cook for 3 minutes each side, or until golden and caramelised on the outside. Remove from the grill and allow to rest in a warm spot on a tray.

• Stir the white beans, vinegar, basil, a pinch of salt and pepper into the tomatoes. Leave to warm through for 2-3 minutes while the lamb is resting.

• Pour any juices that have come from the lamb into the tomato salsa. Place the rocket onto the side of a serving platter. Spoon half the salsa mixture onto the plate and top with the lamb chops. Spoon over the remaining salsa mixture and crack over a little extra black pepper, sea salt and lemon wedges. Serve warm. 

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Strawberry and Burrata Panzanella Salad

Strawberry & Burrata Panzanella Salad

Recipe By Michael Weldon

Ingredients

• 2 cups stale sour dough, torn into bite sized pieces

• 1/3 cup Squeaky Gate extra virgin olive oil

• sea salt

• 1 punnet of Coles strawberries, tops removed

• 1 small red onion, sliced thinly

• 1 parsley, leaves picked

• ½ tsp black pepper

• sea salt

• Squeaky Gate extra virgin olive oil

To Serve

• 1 burrata

Method

• Heat fry pan over a medium high heat. Pour in enough oil to cover the bottom of the pan. Once hot, add in the bread and fry until golden all over. Remove and chilli slightly.

• In a large bowl, mix the strawberries, red onion and a pinch of salt to allow the juices to draw out of the strawberries and onion. Add the croutons into bowl and toss to coat. Add the parsley, pepper and a drizzle of olive oil. Lightly massage and toss the ingredients together. 

• To serve, place the burrata in the centre of the bowl and garnish with extra herbs and a drizzle of olive oil. 

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Roast Pumpkin, Tamari Seeds & Sesame-Ginger Dressing

Roast Pumpkin, Tamari Seeds & Sesame-Ginger Dressing

Recipe By Courtney Roulston

Ingredients

• 1 medium sized butternut pumpkin

• 2 tbs Squeaky Gate extra virgin olive oil

• sea salt to taste

• ¼ cup flat leaf parsley, leaves picked 

Tamari Seeds

• 1 tbs sunflower seeds

• 2 tbs whole almonds, chopped

• 1 tbs white sesame seeds

• 2 tsp tamari soy sauce 

Sesame-Ginger Dressing

• 1 tbs tahini paste

• 1 heaped tsp ginger, finely grated

• 2 tbs apple cider vinegar

• 1 tbs maple syrup

• 2-3 tbs water 

Method

• Pre heat the oven and a lined roasting tray to 190 degrees (°C). Split the pumpkin in half lengthways and drizzle with 1 ½ tablespoons of the oil and a pinch of salt. Place the pumpkin cut side down onto the hot tray and roast for 50 minutes, or until the pumpkin is tender to the touch. Remove from the oven and scoop out the seeds if desired-they are edible if you want to leave them in.

• Heat a small frying pan over a medium heat and add in the seeds. Cook for 2-3 minutes, or until toasted. Add in the remaining oil and tamari. Continue to cook, stirring for 2-3 minutes or until the seeds are crisp and golden. Set aside.

• Whisk all the dressing ingredients together until smooth and creamy, adding a little more water if the mixture is too thick. 

• Place the pumpkin halves onto serving plates and drizzle with the dressing. Scatter over tamari seeds and garnish with parsley. 

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BBQ Pork Chop with Fennel and Apricot Slaw

BBQ Pork Chop with Fennel and Apricot Slaw

Recipe By Michael Weldon

Ingredients

• 2 Coles free range pork loin chops

• sea salt

• extra virgin olive oil

• 1 head of fennel, shaved

• ¼ cup dried apricots sliced

• ½ bunch watercress, picked

• 2 tbs extra virgin olive oil

• ½ lemon juice

• 1 tsp grain mustard

Garnish

• extra lemon

• extra mustard

Method

• Heat a BBQ until it is smoking. Season the pork with sea salt and brush with a touch of olive oil. Place on the BBQ and cook turning only once until the meat is cooked to your liking. Once cooked allow the meat to rest for a couple of minutes.

• In a large mixing bowl combine all dressing ingredients together along with the slaw ingredients and a pinch of salt.

• Carve the pork chops off the bone and serve sliced back with the bone, then top with salad.

• Finish with lemon and extra mustard.

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Celery & Avocado Tabouleh

Celery & Avocado Tabouleh

Recipe By Courtney Roulston

Ingredients

• 1 cup tri-coloured quinoa, rinsed

• 5 stalks of celery, finely diced, plus the pale inner leaves reserved to garnish

• ½ cup walnuts, chopped

• ½ cup roast almonds, chopped, plus extra to serve

• 1 long green chilli, finely diced

• 1/3 cup white sesame seeds, toasted

• 3 green spring onions, finely sliced

• 1 large avocado, diced

• ¼ bunch fresh dill

• ½ bunch coriander or flat leaf parsley, chopped 

Dressing

• 1 tbs tahini paste

• 4 tbs white wine vinegar

• ½ clove garlic, finely grated

• 1 tsp sumac

• 2 tbs maple syrup

• sea salt and pepper to taste

• 2-3 tbs Squeaky Gate extra virgin olive oil

Method

• Place the rinsed quinoa into a small pot with 1.5 cups water over a medium heat. Bring up to a simmer for 8-10 minutes, or until the water has been absorbed. Turn the heat down to very low, cover with a lid and leave to steam for 10 minutes, or until the quinoa is light and fluffy. Spread out onto a flat tray to cool completely.

• Place all of the tabouleh ingredients into a large mixing bowl along with the cooled quinoa.

• Whisk all of the dressing ingredients until smooth. Taste for balance of creamy, sour and sweet.

• Toss the dressing through the celery mixture and place into a serving bowl. Garnish with a few extra almonds before serving.

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Sweet and Spicy Crispy Beef

Sweet and Spicy Crispy Beef

Recipe By Michael Weldon

Ingredients

• 500 g Coles beef stir fry strips

• ½ cup potato starch

• ½ cup corn flour

• 5 ltr oil, for frying

Marinade

• 1 tbs soy sauce

• 1 tbs sesame oil

• 1 tbs garlic, grated

• 1 tbs fresh ginger, grated 

Sweet and Spicy Glaze

• ½ cup honey

• 2 tbs soy sauce

• 2 tbs black vinegar

• 2 tbs hoisin sauce

• 1 tbs sesame oil

• ½ tsp chilli flakes

Garnish 

• 3 spring onions, sliced thinly

• ¼ cup toasted sesame seeds

Method

• In a bowl, combine the beef and marinade ingredients. Mix together and allow to marinate for up to 1 hour.

• In a small saucepan combine the sweet and spicy glaze ingredients and mix together. Place over a medium-high heat and reduce the mixture down to a thick glaze. Remove from heat and allow to cool slightly.

• Heat the oil in a large saucepan to 180 degrees (°C).

• In seperate bowl, combine the potato starch and corn flour.

• Remove the beef from the marinade and add to the flour mixture. Toss through the mixture until the beef strips are evenly coated.

• Add the beef strips to the large saucepan in batches and fry until the beef is crispy and cooked through. It should take 5-6 minutes.

• Once the beef is cooked, add to a bowl and pour in the glaze and some of the sesame seeds. Toss together until all the beef is coated in the glaze.

• Serve topped with extra sesame seeds and some spring onion tops.

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