Oat & Quinoa Pork Schnitzel with Apple & Red Cabbage Slaw

Oat & Quinoa Pork Schnitzel with Apple & Red Cabbage Slaw

Recipe By Courtney Roulston

Ingredients

• 2 Coles free range pork cutlets

• 2 free range eggs

• 1 cup Coles plain flour for dusting

• Squeaky Gate extra virgin olive oil for dressing and frying 

• 1 large lemon (zest for crumb mixture and juice for slaw) 

Slaw

• 1 green apple, sliced

• ½ small red onion, sliced

• 2 cups red cabbage, shredded

• 1 tsp Coles dijon mustard

• 1 tsp maple syrup

• ½ cup flat leaf parsley 

Crumb Mixture

• ¾ cup Red Tractor oats 

• 1/3 cup Red Tractor tri-colour quinoa

• ¾ cup panko breadcrumbs 

• 1/3 cup parmesan cheese, grated

• ¼ cup chopped fresh sage and thyme 

Method

• Pour enough oil to coat the base of a frying pan about 8mm high and heat to a medium-high heat. Mix the oats, quinoa, breadcrumbs, parmesan, herbs and lemon zest in a bowl. Place the flour and a pinch of salt into a bowl and whisk the eggs in a separate third bowl. 

• Place the pork chops onto a clean board and using a mallet (or small pot) bash the pork cutlets until they are around 1-1.5cm thick. Dust the pork in flour, then dip into the egg and then coat well in the oat mixture. Fry the pork in the oil for 3-4 minutes each side, or until cooked through. Drain on paper towel and season with salt.

• Cut 2 small cheeks from the lemon and reserve them for serving. Juice the middle part of the lemon into a bowl. Whisk in the mustard, maple, a pinch of salt and 2 tablespoons of oil until emulsified. Toss the apple, onion, cabbage and parsley through the dressing and place onto serving plates.

• Add the pork schnitzels onto serving plates with lemon cheeks and serve immediately. 

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Calamari Fritti With Chilli & Fennel Salt

Calamari Fritti With Chilli & Fennel Salt

Recipe By Courtney Roulston

Ingredients

•  450 g fresh Coles squid, cut into rings (around 3 small/medium whole squid)

• 2-3 cups Squeaky Gate extra virgin olive oil (for frying)

• 2/3 cups Coles plain flour

• 3 free range eggs

• 4 tbs semolina flour

• 1 lemon to serve 

Salt Sprinkle

• ½ tsp whole fennel seeds

• ½ tsp cracked black pepper 

• ½ tsp dried chilli flakes

• 1 tsp sea salt flakes 

Method

• Clean the squid tubes, cut into rings and place onto a plate. Pat any excess liquid from the squid with paper towel. 

• Heat the oil in a high side pan or wok to 180 degrees C. Place the plain flour and semolina into two separate medium sized bowls. Whisk the eggs in a large mixing bowl and season with a pinch of salt. Dredge the calamari into the plain flour and shake off any excess. Dip the floured rings into the egg and then into the semolina flour. Place the prepared calamari onto a flat tray.

• Place the fennel seeds into a mortar and pestle and crush then mix in the pepper, chilli and salt. Place the salt sprinkle into a small serving dish. Set aside. 

• Fry the calamari in batches, being sure not to overcrowd the pan, for 1-2 minutes, or until golden and crisp. Use a slotted spoon to transfer to a paper towel lined plate. Place onto a serving plate and season with the salt sprinkle. Add on a few lemon cheeks and serve immediately.

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Strawberry Cornbread

Strawberry Cornbread

Recipe By Michael Weldon

Ingredients

• 2 cups Coles corn meal

• 2 tbs brown sugar

• 1 tsp sea salt

• ½ tsp baking powder

• ½ tsp baking soda

• 1 ½ cup milk

• 1 free range egg

• ½ cup strawberry, diced

• ¼ cup butter, melted plus 2 tbs for cooking 

• 2 tbs Squeaky Gate extra virgin olive oil 

Garnish

• extra strawberries

• Coles finest pure Canadian maple syrup

Method

• Heat a cast iron skillet in a 180 degrees (°C) oven.

• In a large bowl mix all the dry ingredients together. In a separate bowl, mix together the wet ingredients together. Pour the wet ingredients into the dry and mix together until batter is smooth.

• Transfer the skillet from the over to a burner of medium heat. Add the extra butter and olive oil into the skillet. Once hot, add the batter and fry for a couple of minutes then transfer into the oven. 

• Cook for 15-20 minutes until the cornbread is done.

• Allow to cook then remove from the pan. Serve with a drizzle of maple syrup and fresh strawberries on top. 

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Cauliflower Nachos

Cauliflower Nachos

Recipe By Courtney Roulston

Ingredients

• 1 large Coles cauliflower, cut into florets

• 3 tbs Squeaky Gate extra virgin olive oil

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp paprika 

• ½ tsp garlic powder

• ½ tsp onion powder

• 400g can black beans, drained

• sea salt and pepper to taste 

Toppings

• 250 g punnet Coles gold & red Perino tomatoes, sliced

• 1 avocado, sliced into wedges

• 1 French red shallot, sliced into thin rings 

• 1 fresh jalapeno chilli, sliced 

• ½ cup coriander sprigs 

• 1 fresh lime, cut into wedges 

Cashew Cheese

• ¾ cup raw cashews, soaked in boiling water for 1 hour, drained

• 2 tbs nutritional yeast 

• 1 tbs Coles apple cider vinegar 

Method

• Pre heat the oven to 180 degrees (°C). Toss the cauliflower florets and stems in a large bowl with 2 tablespoons of the oil, cumin, coriander, paprika, garlic powder, onion powder, sea salt and pepper. Spread out onto a lined oven tray and roast for 20 minutes or until golden. 

• Remove from the oven, scatter over the black beans and roast for a further 10 minutes, or until the cauliflower is tender and the beans have split slightly, then remove from oven and set aside.

• Meanwhile place the drained cashews into a high-speed blender along with the nutritional yeast, vinegar, ½ cup water and a pinch of salt. Blitz until smooth and creamy, adding a little extra water if the mixture needs loosening.

• To serve, scatter over the tomatoes, avocado, cashew cheese, shallot, coriander and lime wedges.

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Sweet Patatas Bravas

Sweet Patatas Bravas

Recipe By Courtney Roulston

Ingredients

• 3 medium size Coles sweet potatoes (around 1kg) 

• 1/3 cup (80ml) Squeaky Gate extra virgin olive oil

• sea salt to taste 

• 2 tbs cornflour

• ¼ cup flat leaf parsley, chopped 

Tomato sauce

• ½ small red onion, diced

• 2 cloves garlic, sliced

• 2 tsp tomato paste

• ½ can (200g) Coles diced tomatoes 

• ½ tsp paprika 

• ½ tsp dried chilli flakes 

• 1 tbs red wine vinegar

• ½ tsp Coles finest pure Canadian maple syrup 

Almond Aioli  

• ¾ cup blanched almonds, soaked in 2 cups boiling water for 1 hour (or overnight)

• 1 small clove garlic

• 1 tbs Coles red wine vinegar

• ½ tsp Coles finest pure Canadian maple syrup 

• 1 tbs Squeaky Gate extra virgin olive oil

• salt to taste

Method

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

• Cut the sweet potatoes in half, then cut each half into 2cm thick wedges lengthways then place in a colander and rinse under cold water. Dry off the wedges and divide onto 2 lined baking trays. Place 1 tablespoon of cornflour onto each tray and toss to coat. Drizzle over 30ml of oil and season with salt. Spread out in a single layer and roast for 40 minutes, or until the potatoes are crispy on the outside and cooked through in the centre.

• Meanwhile to make the tomato sauce, heat 20ml of the oil in a small pan with the onion and cook for 2 minutes. Add in the garlic and cook for 1 minute before adding in the tomato paste, diced tomatoes, paprika, and dried chilli flakes. Stir to mix everything and leave on a gentle simmer for 3-4 minutes to thicken the sauce. Season and stir through half of the vinegar and maple syrup. Taste for balance then blitz with a stick blender until smooth. Set aside.

• To make the almond aioli, place the drained almonds into the jug of a stick blender with 1/2 cup hot water, a pinch of salt, garlic, 1tbs vinegar, ½ tbs maple syrup and the extra virgin olive oil. Blitz until smooth and creamy, adding a little more warm water if the mixture needs loosening. 

• To serve, place the potato wedges onto a serving tray and dollop over the tomato sauce, almond aioli and sprinkle with parsley. Serve warm.

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Korean BBQ Spatchcock

Korean BBQ Spatchcock

Recipe By Michael Weldon

Ingredients

• 4 Coles spatchcock, back bone removed and butterflied

• Squeaky Gate extra virgin olive oil

• sea salt

Marinade

• 2 tbs Gochujang

• 1 tbs soy sauce

• 1 tbs Coles Asia sesame oil

• 1 tbs brown sugar

• 1 tbs rice wine vinegar

• 1 garlic clove grated

Cooked on The Ziggy available at Barbeques Galore

Method

• In a bowl mix together the marinade ingredients until smooth.

• Coat the spatchcock in the gochujang mixture, marinate for up to 2 hours. 

• Heat a BBQ until smoking. Brush the grill with olive oil. Place the spatchcock onto the grill skin side down. Turn and baste the underside. Cook until the skin is charred and slightly crispy and the chicken is cooked through.

• Once cooked, allow the spatchcock to rest.

• Season with a sprinkle of salt and serve straight away.

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Poached Prawn & Chive Rolls

Poached Prawn & Chive Rolls

Recipe By Courtney Roulston

Ingredients

• 12 extra large Coles deli Australian raw green king prawns, shell on

• ½ bunch thyme 

• 1 lemon, keep the zest of half the lemon

• sea salt and pepper to taste 

• 1 pack Coles brioche slicer buns

• 4 tbs chives, finely sliced 

• 5 tbs kewpie mayonnaise

• Tabasco sauce to taste

• ½ cup celery, diced 

• 1 tbs baby capers, rinsed, chopped 

• 2 Coles baby gem lettuce, shaved

Method

• Bring a pot of salted water up to the simmer. Add in the thyme, half of the lemon and the prawns. Leave to gently poach for 8 minutes, or until the prawns have changed colour to a rose pink and are cooked through. Remove the prawns from the pot and place into a bowl of iced water to stop them cooking. Peel the prawns and roughly chop the flesh. Set aside.

• Mix 4 tablespoons of the mayonnaise in a bowl with the zest and juice of the remaining half a lemon and its zest, 3 tablespoons of chives, tobacco, celery, capers an a pinch of salt and pepper. Mix the prawns through the mayonnaise mixture and set aside.

• Heat a non-stick frypan over a medium heat. Cut 2 sides off the brioche buns so you have a rectangle shape and make a pocket down the centre with a knife. Lightly brush the outer cut sides of the bread with reserved mayonnaise and grill for 40 seconds, or until light brown and toasted. 

• Place a little sliced lettuce into the pocket of each roll. Top with a generous spoonful of the prawn mixture. Arrange the rolls on a serving platter and sprinkle extra chives over the top. 

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Strapatsada - Greek Scrambled Eggs

Strapatsada - Greek Scrambled Eggs

Recipe By Courtney Roulston

Ingredients

• ¼ cup (60ml) Squeaky Gate extra virgin olive oil

• 2 large cloves garlic, sliced 

• 250 g Coles vine-ripened cherry tomatoes, cut in half

• ½ tsp dried oregano 

• sea salt & pepper to taste 

• 8 large free range eggs

• 100 g soft feta cheese (any stored in oil are best)

• chilli flakes to serve *optional 

• 1 tbs flat leaf parsley, chopped 

• 1 lemon to serve 

  toasted pita or sourdough bread to serve 

Method

• Heat half the oil in a large non-stick frying pan over a medium heat. Add the garlic and cook for 1 minute. Add in the tomatoes, oregano and season with a little salt and pepper. Saute the tomatoes for 2-3 minutes, being careful not to break them up too much. 

• Make a well in the centre of the pan and pour in the remaining oil. Break in the eggs and cook, stirring with a spatula for 2-3 minutes, or until the eggs are just set. Incorporate the tomatoes into the egg mixture and take off the heat.

• Serve the eggs on toasted pita or Sourdough bread. Crumble over chunks of the feta cheese, a little dried chilli, parsley, pepper, lemon zest and a squeeze of lemon juice. 

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Pork and Ham Hock Ramen

Pork and Ham Hock Ramen

Recipe By Michael Weldon

Ingredients

Ramen Broth

• 2 ltr Coles chicken stock

• 2 tbs miso paste

• 1 ham hock

• 2 tbs soy sauce

• 2 tbs mirin

• 2 tbs Squeaky Gate extra virgin olive oil

• 500 g Coles pork mince

• 1 tbs grated ginger

• 1 tbs sesame oil

• sea salt 

Garnish 

• 1 pack ramen noodles

• 4 spring onions, sliced thinly

• 1 tbs sesame seeds, toasted

• 2 free range eggs

• 4 nori sheets

Method

• Combine the ramen broth ingredients in a large soup pot. Bring to the boil then reduce to the simmer. Simmer for 30 minutes or up to 2 hours. Remove the pork hock and strain the broth. Taste and adjust seasoning to your liking. Soy for salt and mirin for subtle sweetness.

• Heat a small saucepan of water until its boiling. Shake the eggs gently to centre the yolk, cook for 6 minutes then remove and place straight into iced water. Allow to cool then peel.

• In a large frypan heat the oil over a high heat. Add the ginger and fry for 30 seconds, add the pork mince and cook until browned all over. Add the sesame oil and soy. Toss through the mince then remove from heat.

• Cook the noodles following the instruction on the packet.

• To serve place the noodles into soup bowls and place the pork mince and ham hock onto the top of the noodles. Ladle over the hot ramen broth. Top with spring onions, half an egg, a nori sheet, sesame oil and sesame seeds.

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Potato and Olive Oil Skordalia

Potato and Olive Oil Skordalia

Recipe By Michael Weldon

Ingredients

• 600g potatoes, peeled

• 6 garlic cloves

• ¼ cup blanched almonds, toasted

• 1 cup Squeaky Gate extra virgin olive oil

• ½ lemon juice

• sea salt

Serve With

• grilled sour dough or vegetable crudities 

Method

• Add the potatoes to a large pot of salted water. Place over a high heat and boil. Cook until the potatoes are tender.

• In a mortar and pestle, combine the garlic, almonds and a pinch of salt, and pound into a paste.

• Once the potatoes are cooked, mash with a potato masher or whisk. Once smooth, add the garlic almond paste and mix into the potatoes. Add the extra virgin olive oil and stir with a whisk until combines. Add the lemon juice and mix until smooth. Taste and adjust the seasoning to your liking. 

• Serve the dip drizzled with additional extra virgin olive oil over the top. 

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Saltbush and Pepperberry Crocodile

Saltbush and Pepperberry Crocodile

Recipe By Nornie Bero

Ingredients

• 150 g Coles flour

• 1 tsp Mabu Mabu ground pepperberry (or ground peppercorns)

• 1 tsp Mabu Mabu dried saltbush 

• 1 tbs paprika 

• 1 tablespoon onion powder 

• 400 g crocodile tail meat, thinly sliced (or white fish)

• 1 ltr oil, for frying 

Marinade

• 500 ml Coles buttermilk

• ½ teaspoon paprika

• ½ teaspoon dried saltbush (or oregano)

Method

• Place the flour and spices in a bowl and mix well.

• Combine the marinade ingredients in a large bowl and marinate the crocodile meat in the mixture for 20 minutes.

• Drain off any excess marinade, then coat the crocodile meat with the spiced flour.

• Heat the oil to 180 degrees (°C) and fry the crocodile for 5 minutes until crispy on the outside.

• Serve with chilli mayo.

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Palak Paneer

Palak Paneer

Recipe By Michael Weldon

Ingredients

• 125 g spinach leaves

• 3 birds eye chilli

• 2 garlic cloves

• ¼ cup cashews

• 120 g Coles baby spinach

• 2 tbs butter

• 2 cloves

• 3 cardamom pods

• 1 cinnamon quill

• 1 tsp cumin seeds

• 1 onion, grated

• 2 tbs garlic, minced

• 2 tbs ginger, minced

• 1 tomato, grated

• 1 tbs garam masala

• 1 tbs fenugreek seeds

• 300 g paneer 

• 2 tbs Squeaky Gate extra virgin olive oil

• sea salt to taste

• Coles cream, to garnish

• steamed rice, as a serving side

Method

• In a large pot over a medium heat, add the cinnamon, cloves, cardamom, fenugreek and cumin and toast off the spices until they become fragrant. 

• Add the garam masala and butter until melted and stir. Add in the onion until softened and browned. Add the garlic, ginger, chilli and fry off for 1 minute.

• To the pot, add the cashews and cook for 1 minute. Then add the tomato, spinach with some of the water and cook until the spinach is wilted. 

• In the pot, blend with a stick blender and process until smooth. Add the remaining water and butter and stir through.

• Add the paneer and warm through. Taste for seasoning and adjust if needed.

• Finish the paneer with a drizzle of the cream. Serve the with steamed rice.

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Spring Pasta Primavera

Spring Pasta Primavera

Recipe By Courtney Roulston

Ingredients

• 500g San Remo fettuccine no 12 pasta

• 1/3 (80ml) extra virgin olive oil

• 1 brown onion, sliced

• 4 large cloves garlic, chopped

• 2 bunches Coles baby broccoli, trimmed

• 1 bunch Coles asparagus, cut into 6cm lengths

• ¾ cup frozen peas

• sea salt and pepper to taste

• ½ cup Coles vegetable stock

• 1 zucchini, sliced into thin rings

• 2/3 cup cooking cream

• 1 cup baby spinach

• ½ cup basil leaves to serve

• 1/3 cup Parmesan cheese, freshly grated, plus extra to serve

• 1 lemon to serve

• 1/3 cup whole roast almonds, chopped

Method

• Bring a large pot of salted water to the boil. Cook the fettuccine as per the packet instructions, or until al dente.

• While the pasta cooks, heat the oil in an extra large frying pan over a medium heat. Cook the onion for 2 minutes then add in the garlic and cook for a further minute. Add in the baby broccoli, asparagus and peas. Stir to coat everything in the oil. Season with sea salt and add in the stock, zucchini and cream.

• Bring up to a simmer for 3 minutes, or until the vegetables are just tender.

• Drain the pasta, reserving ½ cup of cooking water and add fettuccine to the vegetables. Stir through the spinach leaves, half the basil and parmesan cheese. Toss until the sauce is coating the pasta, adding a little pasta water if required.

• Transfer to a large serving plate and top with remaining basil leaves, lemon zest, a squeeze of lemon juice, extra parmesan and almonds before serving.

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Chicken Larb

Chicken Larb

Recipe By Michael Weldon

Ingredients

• ½ cup rice

• 2 tbs Squeaky Gate extra virgin olive oil

• 500 g Coles chicken mince

• 1 tbs brown sugar

• 3 tbs fish sauce

• 2 shallots, sliced thinly

• 1 cucumber, sliced thinly

• 2 birds eye chillies, sliced thinly

• 2 Coles baby gem lettuce, sliced thinly

• 1 lime, juice

• ½ bunch coriander

• ½ Coles Vietnamese mint

Method

• In a dry wok over a low heat add the rice and toast until golden. Pound the rice in a mortar and pestle till there is a course powder. You will use this as a garnish.

• In a smoking hot wok, add the oil and chicken mince, and work through with a wooden spoon. Cook until the chicken is browned, broken up and cooked through. Remove from the heat and add the fish sauce and sugar, mix until the sugar melts. Add the shallots, cucumber, chilli, lettuce and lime juice, toss to coat everything in the mince. Add the fresh herbs and gently toss together.

• Serve the larb topped with a generous sprinkle of the toasted rice.

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Avocado Hummus with Crispy Chick Peas

Avocado Hummus with Crispy Chick Peas

Recipe By Courtney Roulston

Ingredients

• 3 large ripe avocados

• 1/3 cup lemon juice

• 2 tbs tahini paste

• 1 tsp ground cumin

• 1 clove garlic

• sea salt to taste

• 1 tsp each roasted white and black sesame seeds

• 1 tbs chilli oil

• ¼ cup coriander, sprigs picked (in iced water)

• wholemeal sourdough or baby cucumbers to serve

Crispy Chickpeas

• 400 g can Coles chick peas, drained

• 2 tbs Coles plain flour

• ½ tsp curry powder

• 1 cup extra virgin olive oil for frying, plus a little extra to serve

Method

• Place the avocado into the base of a food processor.

• Add in half the chick peas, lemon juice tahini paste, cumin, garlic and a pinch of sea salt. Blitz until smooth and creamy and taste for seasoning.

• Heat the oil in a small pot to 180 degrees (°C). Place the remaining chickpeas in a sieve and dust with the flour and curry powder, shaking off any excess. Fry the chickpeas for 3-4 minutes, or until crispy and golden. Remove with a slotted spoon, drain on kitchen paper and season with salt. 

• Place the avocado humus onto a large lipped plate and spread out with a spoon. Scatter over the chick peas, olive oil, sesame seeds, chilli oil and coriander.

• Serve with sliced baby cucumbers or wholemeal sourdough bread for dipping. 

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BBQ Pork Loin with Pickled Strawberry

BBQ Pork Loin with Pickled Strawberry

Recipe By Michael Weldon

Ingredients

• 1 punnet Coles strawberries, tops removed and quartered

• 3 tbs apple cider vinegar

• 1 tbs sugar

• 1 tsp salt

• 1 tsp crushed black pepper

• 2 Coles pork fillets

• extra virgin olive oil

• sea salt

• 1 small red onion cut into rings

• 1 bag of rocket

• ½ bunch parsley

• ½ lemon, juice

Method

• In a bowl combine strawberries, sugar, pepper, vinegar and a pinch of salt. Stir together to slightly bruise the strawberries and start to draw their juices into the dressing. Leave on bench to pickle for 10 mins.

• Heat a BBQ until it smokes. Drizzle the onion slices with olive oil and season with salt. Cook on the grill until the onions are softened and charred. 

• Drizzle the pork with extra virgin olive oil and sea salt. Place on the BBQ and cook until done to your liking. Rest the pork for half the time it was cooked for.

• In a bowl dress the rocket and parsley with extra virgin olive oil and salt.

• To serve, slice the fillet into 2-3 cm medallions and place on a sharing platter with grilled onions and the pickled strawberries scattered on top.

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Spring Veg with Pea Pesto & Garlic Pangrattato

Spring Veg with Pea Pesto & Garlic Pangrattato

Recipe By Courtney Roulston

Ingredients

• 2 bunches asparagus, trimmed 

• 250 g green beans, trimmed 

• 2 cups sugar snap or snow peas, trimmed 

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

• sea salt and black pepper to taste 

• 1 thick piece day old sourdough, torn 

• 2 cloves garlic, peeled 

 Pea Pesto

• 2 cups frozen peas, cooked, drained, cooled

• 1/3 cup blanched almonds

• 1 cup basil leaves

• 15 g parmesan, grated

• 2 tbs lemon juice, plus zest to serve

• ¼ cup (60ml) Squeaky Gate extra virgin olive oil 

Method

• Place the bread, 1 clove of garlic, 2 tablespoons of the extra virgin olive oil and a pinch of salt in the bowl of a food processor. Blitz until the bread is rough breadcrumbs and the garlic is combined. Cook the breadcrumbs in a non-stick frying pan over a medium heat for 4-5 minutes, or until golden and crisp. Season and set aside. 

• For the pesto, place 1 ½ cups of the peas into the base of a food processor along with the remaining garlic, almonds, basil, Parmesan, lemon juice and oil. Blitz until you have a thick bright green pesto. Taste for balance and season as required. 

• Heat a BBQ orgGrill pan over a medium/high heat. Toss the asparagus, beans and snow peas in the remaining oil and grill for 3-4 minutes, tossing occasionally until the outside has a few char marks.

• Spread the Pea pesto onto the base of a serving platter. Top with the grilled vegetables, remaining peas and scatter over crispy pangrattato. 

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Rosemary Lavosh

Rosemary Lavosh

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 300 g bread flour, plus extra for dusting

• 14 g dried yeast

• 4 tbs olive oil, plus at least 2 tbs extra for oiling and brushing

• 2/3 cup warm water

• salt, for sprinkling

• 1 tbs fennel seeds

• 2 tbs white sesame seeds

• 1 tbs black sesame seeds

• 3 sprigs rosemary, leaves picked and finely chopped

Method

To make and rest the dough:

• Combine the flour and the yeast in the large bowl.

• Make a well in the centre of the flour and carefully pour the 4 tablespoons of oil into the centre of the well.

• Stir with your hands to mix the flour and oil, and slowly add the warm water.

• Knead for about 7 minutes or until the dough is silky smooth.

• Transfer the dough to an oiled medium-sized bowl, cover the bowl tightly with plastic wrap and allow the dough to rest for at least 15 minutes or until it has nearly doubled in size (this is called proving).

To roll and bake the dough:

• Preheat the oven to 250°C.

• Fix the pasta machine firmly to a suitable bench, with plenty of room to roll out your dough.

• Unwrap the dough and punch in the middle once to knock out some air.

• Tip the dough onto a floured bench or surface, then knead gently by hand until the dough is smooth and does not stick to your fingers.

• Roll the dough into a sausage shape about 30 cm long and cut into three equal pieces. Keep one piece out and fold the others back in the plastic wrap to keep moist.

• Flatten and shape the dough with your hands into a rectangle about 2mm thick.

• Pass the dough through the widest setting of the pasta machine, twice. If the dough starts to stick, sprinkle a pinch of flour onto your hands and smooth it onto the strips of dough. Be very sparing with the flour.

• Set the rollers to the next narrowest setting and pass the dough through. Depending on your machine, you may need to repeat this process until the dough is approximately half a millimetre thick.

• Place the rolled-out piece of dough on a chopping board and cut into even-sized squares or triangles.

• Place the dough onto baking trays lined with baking paper and prick all over with a fork. This will help create a crisp finish.

• Brush the lavosh with the reserved oil and sprinkle with the salt, fennel seeds, white and black sesame seeds and rosemary.

• Repeat this process with the two remaining pieces of dough.

• Bake in the oven for about 10 minutes or until your lavosh is golden and crisp.

• Cool on a wire rack before serving or store for up to three days in an airtight container.

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Cauliflower with Harissa Oil & Yoghurt

Cauliflower with Harissa Oil & Yoghurt

Recipe By Courtney Roulston

Ingredients

• 2 Coles cauliflowers, cut into 3 cm thick wedges

• ½ cup (125ml) extra virgin olive oil

• 6 cloves garlic, peeled, sliced 

• 1 tbs harissa paste

• ½ long red chilli, sliced

• sea salt and black pepper to taste

• juice and zest of ½ lemon

• 1 tsp Coles honey 

• 1 cup Jalna Greek yoghurt 

• ¼ cup flaked almonds, toasted

• ½ cup coriander, sprigs picked 

Method

• Heat a BBQ plate to a medium heat. Place the cauliflower wedges onto the hot plate and season with a drizzle of extra virgin olive oil and a pinch of salt. Grill for 2-3 minutes each side, or until there are some char marks all over the outside. Set aside on a tray to cool slightly.

• Meanwhile place ½ cup extra virgin olive oil into a small pot over a low heat. Add in the garlic, harissa and salt, then leave to gently infuse for 5-6 minutes, or until the garlic is fragrant. Remove from the heat and stir in the lemon zest, lemon juice, honey and a pinch of salt and pepper. 

• Whisk a small pinch of salt into the yoghurt and spread it onto the base of a serving plate. 

• Top the yoghurt with cauliflower and drizzle over the harissa oil to dress. Garnish with almonds and coriander sprigs before serving. 

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Butter Chicken Pie

Butter Chicken Pie

Recipe By Michael Weldon

Ingredients

Marinade

• 500 g Coles chicken thighs, diced

• ½ cup yoghurt

• 5 tbs Patak’s butter chicken paste

• 2 tbs butter

• 1 onion, diced

• 2 garlic cloves

• 1 thumb-sized piece of ginger

• 1 cup Coles cream

• 1 pack curry leaf

• 2 sheets Coles filo pastry

Method

• Marinate the chicken in the yoghurt and 2 tbs of butter chicken paste for 12 hours or overnight.

• In a large saucepan melt the butter, fry off 3 tbs of the butter chicken paste with the onion, garlic and ginger. Add in the cream and a splash of water. Bring up to a boil then reduce to a simmer.

• After marinating the chicken, char on a BBQ or griddle pan. Once charred place straight into the butter chicken gravy. Add the curry leaves and a dollop of extra butter.

• Cook until the chicken is falling apart and the gravy is thick. Then allow to cool to room temp.

• Scoop the butter chicken filling into a pie dish. Top with a couple of sheets of puff pastry. Brush with egg glaze and place into the oven to cook until the pastry is golden and puffed.

• Serve straight out the oven.

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