Extra Virgin Olive Oil Confit Tuna

Extra Virgin Olive Oil Confit Tuna

Recipe By Michael Weldon

Ingredients

• 2 cups Squeaky Gate extra virgin olive oil

• 2 bay leaves

• 3 garlic cloves

• 2 rosemary sprigs

• 2 dried whole chillies

• 500 g fresh yellow fin tuna, cut into chunks

• 3 sterilized mason jars

Method

• Pre heat an oven to 160 degrees (C), alternatively a BBQ.

• Fill the sterilized jars with tuna chunks.

• Place the bay leaves, garlic, rosemary, chillies into the jars, then fill with extra virgin olive oil.

• Place the jars in the oven (alternatively a BBQ) and cook for 15 minutes then remove from heat and cool to room temperature.

• Seal the jar and store in the fridge for up to two weeks.

• Use on salads or sandwich or for your favourite cooked tuna dishes.

More like this

Steamed Eggplant with Peanut & Ginger Dressing

Steamed Eggplant with Peanut & Ginger Dressing

Recipe By Courtney Roulston

Ingredients

• 2 medium eggplants (both the same size) 

• 1 long red chilli

• sea salt and ground white pepper to taste 

• 1/3 cup Squeaky Gate extra virgin olive oil 

• 1 tbs ginger, julienne 

• 1 tbs crunchy peanut butter 

• 2 tbs Coles asia soy sauce 

• 1 tbs rice wine vinegar 

• 2 tsp maple syrup 

• 1 tsp Coles sesame oil 

• 1 tbs chives and coriander leaves, as garnish 

Method

• Cut each eggplant into 6 wedges lengthways and place them in a single layer along with the whole chilli on top of a piece of baking paper with holes cut into it inside a steamer basket. 

• Steam the eggplant and chilli for 40 minutes, or until the flesh is soft like custard, but still holding together. 

• Heat the oil in a small pot over a medium heat. Once the oil is around 180 degrees (C), pour it over the sliced ginger in a heat-proof bowl. Remove the chilli from the steamer and chop into a fine paste. Whisk the peanut butter, soy sauce, rice wine vinegar, maple, sesame oil and a pinch of white pepper into the ginger mixture.

• Carefully remove the eggplants from the steamer. Place them onto a serving plate and drizzle over the dressing while they are still warm. Slice the warm chilli and garnish along with chives and coriander and serve.

• Optional to serve with steamed rice greens or noodles.

More like this

BBQ Leeks with Grated Egg Dressing

BBQ Leeks with Grated Egg Dressing

Recipe By Courtney Roulston

Ingredients

• 4 whole large leeks

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

• sea salt and pepper to taste 

• 2 free range eggs, hard boiled and chilled

• 1 tsp Coles dijon mustard 

• ½ lemon, zest and juice

• 1 tbs capers, rinsed, chopped 

• ¼ cup Coles deli green olives, pitted, chopped 

• 3 cornichons, finely chopped 

• 2 tbs flat leaf parsley, chopped 

• 2 tbs chives, finely sliced, leave some aside for garnish

Method

• Heat a BBQ plate to a medium heat. Trim the green tops from the leeks and slice in half lengthways (leaving the root on as this will help the leeks hold together while they grill). Drizzle with 30ml of extra virgin olive oil and season with a little salt. Grill the leeks for 4-5 minutes, each side, or until tender on the inside and charred on the outside. Remove from the grill and place onto a tray. Cover the tray with aluminium foil to steam the leeks through for 2 minutes. 

• Meanwhile, boil the eggs in a pot of salted water for 10 minutes to hard boil. Place into a bowl of iced water. Once cool enough to handle, peel and set aside.

• For the dressing, whisk the mustard, lemon zest, lemon juice, capers, olives, cornichons, parsley and half the chives with the remaining extra virgin olive oil. Season with pepper and taste to see if the mixture needs any extra salt.

• Remove the leeks from the tray and place them onto a serving platter cut side up so they hold the dressing. Pour any juices from the leek tray into the dressing and mix in. Spoon the dressing over the leeks then using the large side of a box grater, grate the eggs all over the top. Garnish with extra chives and a little more lemon zest before serving. 

• *Optional: serve with roast chicken on grilled fish.

More like this

Lobster Cold Noodle

Lobster Cold Noodle

Recipe By Michael Weldon

Ingredients

• 500 g Coles lobster, meat picked from shell

• 1 cucumber, cut into half moons

• 1 punnet Coles cherry tomatoes, halved

• 3 spring onions, sliced thinly

• ½ bunch coriander

• 1 pack rice vermicelli noodles 

Dressing

• 2 tbs tahini

• 2 tbs fish sauce

• 1 garlic clove, grated

• 2 limes, juiced

• 1 birds eye chilli

• 1 tbs Coles brown sugar

• ¼ cup water

Garnish

• ¼ cup chopped roasted peanuts

Method

• Soak vermicelli noodles in hot water for 5 minutes until hydrated and soft. Strain and refresh in cold water. With scissor cut the noodles into more manageable length lengths.

• Add all the dressing ingredients into a jug or jar. Blend until smooth with a stick blender. Taste and adjust the seasoning to your liking. 

• In a large bowl combine the noodles, lobster, cucumber, tomato, spring onion, coriander and ¾ of the dressing. Mix until everything is coated in the dressing.

• Serve in a bowl topped with extra dressing, chopped peanuts, extra coriander and if you like it hot, some chilli.

More like this

Seared Scotch Fillet with Olive Oil, Anchovy and Herb Sauce

Seared Scotch Fillet with Olive Oil, Anchovy and Herb Sauce

Recipe By Michael Weldon

Ingredients

• 2 garlic cloves

• 3 tbs capers

• 1 pickled jalapeno, seeds removed

• ¼ bunch fresh tarragon

• ½ bunch fresh chives

• ½ bunch fresh parsley

• ½ cup Squeaky Gate extra virgin olive oil

• 2 tbs Coles mustard

• ½ lemon, juice

• ½ tsp sea salt

• 2 anchovies

• 2 Coles scotch fillet steaks

• sea salt

• Squeaky Gate extra virgin olive oil

Method

• Add the garlic, capers and jalapenos to a mortar and pestle, pound into a paste. Add the herbs and salt, pound until the herbs are broken up. Add the extra virgin olive oil, mustard and lemon juice, mix until combined. 

• Heat a BBQ until it smokes. Season the steaks with sea salt and drizzle with olive oil. Place onto the grill and cook for 1-1.5 minutes then turn the steak 90 degrees and cook for a further 1-1.5 minutes to get bar marks, turn and repeat the process on the other side. Once the steak is cooked, remove from the heat and rest for a couple of minutes.

• Carve the steak into 1.5 cm slices and serve on a platter to share. Spoon over the dressing to coat the steak.

• Optional: Pair this dish with your favourite side salad and some French fries.

More like this

Miso-Apple Glazed Ham

Miso-Apple Glazed Ham

Recipe By Courtney Roulston

Ingredients

• 1 whole Coles ham (around 6 kg)

• 2 tbs white miso paste 

• 2 tsp fresh ginger, grated 

• ¾ cup cloudy apple juice 

• 1/3 cup Coles maple syrup 

• 2 tbs Coles apple cider vinegar 

• 2 large apples, sliced into 3 mm rings on a mandolin across the core 

• ¼ cup whole cloves 

Method

• Pre heat the oven to 180 degrees (C). 

• Remove the skin from the ham, leaving a layer of fat intact. Place the skin facing down on the bottom of a large baking tray.

• Whisk the miso, ginger, apple juice, maple syrup and apple cider vinegar together in a bowl until smooth. 

• Cover the outside of the ham with sliced apple, holding them in place with a clove spiked through the middle.

• Using a pastry brush, cover the apple in around 1/3 of the glaze.

• Place the ham into a baking tray then bake for 1.5-2 hours, basting with the reserve glaze every 20 minutes, until all the glaze has been used and the ham has a golden sticky coating all over it.

• Remove from the oven and allow to rest before serving and slicing. 

More like this

Warm Lemongrass Beef & Rice Noodle Salad

Warm Lemongrass Beef & Rice Noodle Salad

Recipe By Courtney Roulston

Ingredients

• 250 g Coles beef fillet, thinly sliced

• 2 tbs extra virgin olive oil 

• ½ fresh lemongrass stalk, finely grated or chopped 

• 1 tbs fish sauce

• 2 cloves garlic, minced 

• 120 g dried rice vermicelli noodles

• 1 large Lebanese cucumber, julienne 

• 3 cups Coles iceberg, shredded 

• ¼ bunch coriander, roughly chopped  

• ¼ bunch Coles mint, leaves picked 

• 1 small red onion, thinly sliced 

• 50 g Coles roasted peanuts, roughly chopped  

Dressing

• 1 tbs Coles Australian honey 

• 2 tbs fresh lime juice 

• 1 tbs fish sauce 

• 1 tsp sesame oil

• 1 long red chili, finely sliced 

Method

• Place the sliced beef in a bowl and mix with sesame oil, lemongrass, fish sauce and garlic.

• Heat a non-stick frying pan over a high heat and cook the beef, in batches for 1-2 minutes, or until cooked just cooked. Set aside. 

• Meanwhile, place the noodles in a heat-proof bowl, cover with boiling water and leave to soak for 5 minutes. Cut the noodles a few times with scissors, drain and place onto a serving platter. Top the noodles with the cucumber, lettuce, half the coriander and half the mint. 

• Mix all the dressing ingredients together in a bowl. Top the noodles and salad with the warm beef. Drizzle over the dressing and sprinkle with sliced onion, remaining herbs and crushed peanuts.

More like this

Hot Smoked Rainbow Trout with Dill and Lemon Yoghurt

Hot Smoked Rainbow Trout with Dill and Lemon Yoghurt

Recipe By Michael Weldon

Ingredients

• 800 g – 1 kg rainbow trout, gutted

• 1 tsp salt

• 1 tsp Coles brown sugar

• 1 tsp black pepper

Dill and Lemon Yoghurt

• 1 cup Jalna Greek yoghurt

• 1 bunch of dill, chopped

• ½ lemon, juice

• 1 tbs preserved lemon, diced

• 2 tbs olive oil

• 1 tsp sea salt

Garnish

• grilled sour dough

• dill pickles

Method

• Heat your smoker 150 degrees (C) with an even and consistent level of smoke. 

• Season the cavity of the fish with sugar, salt and pepper.

• Place the fish into the smoker and smoke for 45 minutes or until the fish is just cooked through.

• In a bowl mix together the ingredients for the dill and lemon yoghurt.

• Once the fish is cooked allow to cool slightly. 

• Serve the smoked fish on a platter with dill and lemon yoghurt on the side. Serve with grilled sour dough and dill pickles to make open sandwiches.

More like this

Fig & Ricotta Hotcakes with Thyme Infused Honey

Fig & Ricotta Hotcakes with Thyme Infused Honey

Recipe By Courtney Roulston

Ingredients

• 150 ml honey 

• 1 small lemon 

• ½ bunch thyme, plus a few extra sprigs to serve  

• 1 vanilla bean, split and seeds scraped

• 2 free range eggs

• 450 g ricotta cheese (fresh one from the Coles deli) 

• ½ cup Coles full fat milk

• 1 cup self-raising flour 

• sea salt to taste 

• 4 fresh figs

• Squeaky Gate extra virgin olive oil, for frying 

Method

• Cut the lemon in half and place cut side down in a frying pan over a medium-high heat. Grill the lemon for 3 minutes, or until slightly charred.

• Place 120 ml of the honey in a small pot over a low heat along with the thyme, vanilla bean and charred lemons. Leave on a very low heat for 15 minutes to infuse.

• Whisk together the eggs, remaining honey, 280 g of ricotta, milk and a pinch of salt in a bowl. Sift in the flour and roughly chop 2 figs and add to the bowl. Gently fold through the flour and figs until you have a smooth batter.

• Heat a little oil in a non-stick frying pan on a medium heat. Place heaped tablespoon sized amounts of the batter in the pan and cook for 2-3 minutes each side, or until golden, puffed and cooked through. Repeat this process with all the remaining batter.

• Gently squeeze a little of the charred lemon juice into the infused honey. Whisk 1 tbs of the honey through the remaining ricotta cheese in a bowl.

• To serve, place the hotcakes onto serving plates and spoon on some of the ricotta mixture. Slice the remaining figs, place a few wedges onto the hotcakes and drizzle some of the infused honey all over the top. Scatter over some fresh thyme leaves and serve. 

More like this

Pineapple and Fish Sauce Glazed Ham

Pineapple and Fish Sauce Glazed Ham

Recipe By Michael Weldon

Ingredients

• 1 Coles double smoked leg ham, skin removed and fat scored

• ½ pineapple, diced

• 1 brown onion, diced

• 1 birds eye chilli

• 2 kaffir lime leaves

• ½ cup Coles sugar

• ¼ cup fish sauce

• ¼ cup apple cider vinegar

• large red and green chilli, to garnish

Method

• In a large saucepan fry off the onion until softened and slightly golden. Add the pineapple, sugar, chilli, kaffir lime, fish sauce and vinegar, cook down until the pineapple is soft. Turn off the heat, remove the lime leaves and blend into a smooth glaze. Allow to cool.

• Pre-heat an oven to 160 degrees (°C).

• Lay the ham leg on a tray. Spread half the glaze over the scored fat. Place in the oven and cook for 45 minutes until the glaze thickens and sticks to the ham. 

• Add another quarter of the glaze to the ham and return to the oven for 30 minutes. Add the remaining glaze to the ham and top with the sliced chilli. Place in the over for 20-30 minutes to cook out the glaze and soften the chillies.

• Remove from the oven and rest for 30 minutes then carve and enjoy. 

More like this

Oat Crusted Lamb Rack

Oat Crusted Lamb Rack

Recipe By Michael Weldon

Ingredients

• 2 lamb racks

Crust

• ¾ cup Red Tractor Australian rolled oats

• ½ cup butter

• ½ bunch parsley

• 1 garlic clove

• 1 lemon, zest

• 1 tbs Coles dijon mustard

• sea salt

• drizzle extra virgin olive oil

Method

• Add the oats into a food processor, process to break up the oats slightly. Add the remaining ingredients until they form a paste. Spread the paste over the lamb racks.

• Lay the lamb onto an oven tray crust facing up. Cook for 15-20 minutes until cooked through, allow the meat to rest then carve and enjoy with your favourite green salad.

More like this

Potato Cavolo Nero and Anchovy

Potato Cavolo Nero and Anchovy

Recipe By Andy Allen

Ingredients

• 750 g washed Coles sebago potatoes

• ½ bunch cavolo nero

• 2 rosemary sprigs, leaves removed

• 6 anchovy fillets

• juice and zest of 1 lemon

• 3 tbs extra virgin olive oil

• salt and pepper

• 8 eggs

• 200 ml Coles full cream milk

Herb Salad

• ½ bunch parsley leaves

• ½ bunch dill leaves

• 1 eschallot, peeled and finely sliced

• ½ cup cornichons

• ¼ cup Persian feta

Method

• Pre heat your oven to 180 degrees (°C).

• Place a medium sized frying pan over a medium heat.

• Roughly chop your spuds into 2-3cm chucks. Add in a good wrack of extra virgin olive oil and the potatoes into the pan and cook for about 10 minutes, stirring occasionally.

• While the potatoes are cooking, crack the eggs into a bowl and lightly whisk the eggs together with the milk and good amount of salt and pepper.

• Remove the leaves from the stems of the cavolo nero and roughly chop the leaves and finely slice the stems. After the potatoes are caramelised and cooked through, add the stems of the cavolo nero and the rosemary leaves to the pan and cook down for another 3 minutes. Next add the leaves of the cavolo nero and sweat down for another 3 minutes. Then roughly chop the anchovy fillets and add them to the pan along with the lemon zest, lemon juice and salt and pepper. Ensure everything is well combined and then pour over the egg mix, making sure you disperse it evenly around the pan so there are no gaps without egg.

• Let the egg mix heat up on the stove for about 3 minutes and then transfer the frittata to the oven and cook for around 12-14 minutes depending on your oven.

• To check if the frittata is cooked, just press on the egg mix. If it is firm and the same texture from the outside to the middle of the pan, it’s done. If some of the egg mix is still a little soft, it needs more time in the oven.

• While the frittata is in the oven, place the cornichons, sliced eschalot and parsley and dill leaves into a bowl. Mix together and season with salt, pepper and a touch of olive oil.

• Once the frittata comes out of the oven, let it cool for half an hour and remove from the pan onto a board. Lastly, scatter over the Persian feta and herb salad. 

More like this

Tomato & Chilli Jam

Tomato & Chilli Jam

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 2 red onions, finely chopped

• 800 g ripe Coles tomatoes, roughly chopped

• 3 long red chillies, de-seeded and finely chopped

• 5 cm piece of fresh ginger, peeled and grated

• 1 star anise

• 1 cup Coles finest white wine vinegar

• 300 g brown sugar

• 2 tsp fish sauce

Method

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

• Cook the red onion and chopped tomato in the large, heavy-based saucepan over a low heat.

• Add the chilli, ginger, star anise, vinegar and sugar. Bring to the boil, then simmer for about 30 minutes or until very thick. You should be able draw a wooden spoon across the base of the pan and leave a ‘channel’ behind that doesn’t immediately fill with liquid.

• Add the fish sauce and cook for a further 2–3 minutes.

• *Spoon into warm sterilised jars while still hot. Screw the lids on tightly, then label and decorate.

More like this

Creamy Mushroom & Ricotta Lasagne

Creamy Mushroom & Ricotta Lasagne

Recipe By Michael Weldon

Ingredients

• 375 g San Remo large instant lasagne sheets

• sea salt

• 2 tbs butter

• 2 tbs extra virgin olive oil

• 500 g button mushrooms, sliced

• 250 g Swiss brown mushrooms, sliced

• 2 garlic cloves, diced

• 1 cup Coles cream 

Herb Ricotta Filling

• 500 g Coles smooth ricotta

• 1 cup Coles cream

• ¼ cup parmesan cheese

• 1 bunch of basil, chopped

• 1 bunch of parsley, chopped

• 1 lemon, zest

• 1 pinch of salt

• 1 pinch of pepper

Method

• Pre heat an oven to 180 degrees (°C).

• Heat a frypan over a medium high heat. Add the butter and extra virgin olive oil into the pan when melted add the mushrooms, garlic and a pinch of salt, and cook for 10 minutes or until the mushrooms are soft. Add the cream and cook down for another 5 minutes until the mixture thickens.

• In a bowl mix together all the ingredients for the ricotta filling. 

• Build the lasagne in a baking dish starting with a layer of the ricotta filling. Top with pasta sheets and then a layer of the mushroom filling, repeat this process until there are 4 layers of each ingredient. Top the lasagne with the last but of the ricotta mixture and grate over extra parmesan.

• Cook the lasagne in the oven for 45 minutes until the top is golden and the pasta is cooked. 

• Serve the lasagne with a side of dressed leaves.

More like this

Cheats Ricotta Doughnuts with Lemon Curd Cream

Cheats Ricotta Doughnuts with Lemon Curd Cream

Recipe By Courtney Roulston

Ingredients

• 100 g Coles self-raising flour

• ½ tsp baking power

• 200 g Coles smooth ricotta

• pinch sea salt 

• 1 tsp vanilla bean paste

• 1 tbs caster sugar, plus ½ cup extra for dusting

• 2 free-range eggs

• 3 cups Squeaky Gate extra virgin olive oil for frying

• 200 g Coles premium lemon curd

• 150 ml thickened cream

Method

• Sift the flour and baking powder into a mixing bowl. Whisk in the ricotta, salt, vanilla, caster sugar and eggs until you have a smooth batter. Set aside in the fridge to rest for 30 minutes.

• Meanwhile whip the cream to soft peaks and stir through the lemon curd. Place the mixture into a piping bag and set aside in the fridge. 

• Heat the oil to 170 degrees (°C) in a medium sized pot. Gently lower tablespoon-sized balls of the dough into the oil an fry in batches for 3-4 minutes, or until puffed and golden. Drain on kitchen paper and repeat with all the dough. Roll the outside in caster sugar while they are still warm and place into a tray lined with paper for serving and allow to cool slightly. 

• Pipe some of the lemon cream into the middle of the doughnuts and serve. 

More like this

Chilli Chocolate Brownies

Chilli Chocolate Brownies

Recipe By Michael Weldon

Ingredients

• 200 g Coles dark chocolate 

• 200 g Coles unsalted butter 

• 3 free-range eggs

• ¼ cup cocoa powder

• 1 ¼ cup caster sugar 

• ¾ cup plain flour 

• ½ tsp chilli flakes

• *serve with Jalna farm to pot organic honey yoghurt

Method

• Pre heat an oven to 160 degrees (°C). 

• Melt the chocolate and butter, mix until smooth, remove from the heat. Add the sugar and mix until combined. Add the eggs in one at a time so that the mixture evenly combines. Then add the cocoa, flour and chilli flakes, mix until smooth and combined.

• Pour into a lined brownie tin. Place into the oven and bake for 30 – 35 minutes until moist crumbs stick to a cake tester when poked into the centre of the brownie. If the tester comes out with batter, then it needs more oven time.

• Once cooked allow to cool then serve with a spoon of yoghurt. It can also be served warm.

More like this

Smashed Zucchini, Yoghurt & Walnut Dip

Smashed Zucchini, Yoghurt & Walnut Dip

Recipe By Courtney Roulston

Ingredients

• 5 medium green zucchini

• 3 large cloves garlic, skin left on

• ½ cup walnuts, chopped - plus extra to serve 

• ¼ cup flat leaf parsley, chopped *plus extra sprigs to serve 

• sea salt to taste 

• 2 tsp tahini paste 

• juice and zest of ½ lemon

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

• 1 cup Jalna Greek yoghurt 

• 1 tsp Coles honey 

• 1 tsp toasted sesame seeds 

• ½ tsp ground cumin 

• cracked black pepper to serve

• *serve with crispy toasted flatbread

Method

• Pre-heat a BBQ grill to medium-high heat. Slice the zucchini in half lengthways, reserving ½ a whole round zucchini to use as a raw garnish. 

• Place the garlic into a foil pouch with a drizzle of oil and place onto the BBQ along with the zucchinis. Grill for 15 minutes, or until the flesh is soft and the outside has some nice char marks.

• Whisk the yoghurt and honey together in a bowl until smooth and set aside.

• In a large bowl, mix in the walnuts, cumin, parsley, tahini and a pinch of salt. *Reserve some walnuts, cumin and parsley for garnish.

• In a separate small bowl, to prepare the garnish mix in some walnuts, sesame seeds, cumin and a sprinkle of salt. On a separate plate, slice the reserved raw zucchini on a mandolin into thin rounds.

• Remove zucchinis from the grill and place onto a chopping board and slip the garlic out of its skin. Chop the zucchini and garlic with a large knife until they are smashed up. Place the zucchinis into the large bowl mix. Add lemon zest, lemon juice, extra virgin olive oil and stir through.

• Spoon the yoghurt onto a shallow serving plate. Spoon the smashed zucchini mixture onto the plate. 

• Mix the reserve chopped walnuts with sesame seeds, cumin and pepper. Scatter the raw zucchini over the top and sprinkle with the walnut mixture, parsley sprigs and a drizzle of extra virgin olive oil. 

More like this

Eggplant and Cashew Curry

Eggplant and Cashew Curry

Recipe By Michael Weldon

Ingredients

• 2 tbs extra virgin olive oil

• 1 cup cashew nuts

• 2 tbs Patak’s korma paste

• 2 tbs Patak’s eggplant pickle

• 1 onion, diced

• 1 tbs garlic, minced

• 1 tbs ginger, minced

• salt

• 1 eggplant, cut into 3 cm cubes

• 1 tbs garam masala

• 1 tbs extra virgin olive oil 

Garnish

• fried curry leaves

• serve with rice

Method

• Pre heat an oven to 200 degrees (°C). Add the eggplant to the oven tray. Drizzle with extra virgin olive oil, sprinkle with salt and garam masala. Place in the oven and cook until golden.

• In a large saucepan over a medium heat add drizzle of extra virgin olive oil. Add the Pataks Korma Paste and fry off until it begins to separate. Add the onion, garlic and ginger, cook till softened. Add in the cashews and 2 cups of water and bring to the boil then reduce to a simmer. Cook for 10 minutes until the cashews are soft.

• Add in the Pataks Eggplant Pickle. With a stick blend the cashew curry mixture until smooth. Return to the pot and bring to the simmer. Add the eggplant into the sauce and simmer. Taste the sauce and adjust the seasoning to your liking. 

• Serve the curry topped with fried curry leaves and rice on the side. 

More like this

Roast Chicken with Miso Braised Corn

Roast Chicken with Miso Braised Corn

Recipe By Courtney Roulston

Ingredients

• 1 whole Coles free range chicken

• 1 cup water 

• 4 tbs Squeaky Gate extra virgin olive oil

• 1 tsp ground cumin 

• 3 cobs corn, husks removed 

• 2 medium brown onions, sliced in half lengthways 

• ½ bunch thyme 

• 2 tsp white miso paste 

• 40g Coles butter 

Method

• Pre heat the oven to 200 degrees C. Place the corn cobs, onions cut side down, thyme and water into the base of a roasting tray to make a trivet to keep the chicken off the bottom of the tin. 

• Cut the backbone out of the chicken to butterfly it down flat. Reserve the backbone to make stock in another recipe. Massage the chicken with 2 tablespoons of extra virgin olive oil, ground cumin and sea salt then place on top of the corn. Roast the chicken for 1 hour or until golden and cooked through. Remove from the oven and set the chicken and onions aside to rest. 

• Remove the thyme sprigs from the tray. Cut the corn kernels off the cobs into the tray and place the tray over a gas burner on a medium heat. Whisk in the miso and butter to the corn and allow to simmer for a few minutes to thicken, adding a dash more water if the pan juices have evaporated. 

• Place the miso braised onto the base of a serving plate. Top with the chicken and serve. 

More like this

Tomato, Coriander and Olive Oil Salsa with BBQ Green Vegetables

Tomato, Coriander and Olive Oil Salsa with BBQ Green Vegetables

Recipe By Michael Weldon

Ingredients

• 250 g green beans

• 250 g snow peas

• 250 g asparagus

• 250 g Coles Brussels sprouts

• Squeaky Gate extra virgin olive oil

• sea salt

Salsa

• 2 large tomatoes, diced finely

• 1 shallot, diced finely

• ½ bunch coriander, chopped finely

• 1 small garlic clove, grated finely

• ½ cup Squeaky Gate extra virgin olive oil

• 1 tbs Coles finest white wine vinegar

• ½ tsp sea salt

• ½ tsp pepper

Garnish

• ¼ cup roasted cashews chopper

• coriander leaves

Method

• Heat a bbq until it begins to smoke.

• Add the vegetables to a bowl and dress with olive oil and a pinch of salt, toss to coat evenly. Add the vegetables to the grill, until charred and just cooked through. Each vegetable with take slightly different lengths of time.

• In bowl combine all the ingredients for the salsa and mix together. 

• Once the vegetables are cooked arrange on a large serving platter. Spoon the dressing over the vegetable evenly, so each is coated in a little dressing. Garnish with cashew nuts and coriander.

More like this