Carrot Salad with Passionfruit Dressing

Carrot Salad with Passionfruit Dressing

Recipe By Michael Weldon

Ingredients

• 1 bunch of slim carrots, split lengthways and tops removed, carrot top leaves reserved and rinsed

• 1 tsp cumin seeds

• 2 tbs Squeaky Gate extra virgin olive oil

Carrot Top Sauce

• ½ cup Squeaky Gate extra virgin olive oil

• ½ bunch parsley

• 1 tbs apple cider vinegar

• 1 pinch of salt

• 1 pinch of pepper

Passionfruit dressing

• 3 passionfruits, juice

• ¼ cup Squeaky Gate extra virgin olive oil

• 1 tsp seeded mustard

• 1 pinch of salt

Garnish

• ¼ cup chopped smoked almonds

Method

• Pre heat an oven to 200 degrees (C).

• Spread the carrots over an oven tray, drizzle with extra virgin olive oil, sprinkle with cumin seeds and a pinch of salt. Place in the oven and roast till the carrots soften slightly. Remove from the oven and allow to cool.

• In a jug or jar combine the carrot tops, parsley, extra virgin olive oil, apple cider vinegar and salt and pepper to taste. Stick blend until smooth. 

• In a bowl combine the juice from the passionfruits, extra virgin olive oil, seeded mustard, salt to taste and whisk together.

• To serve, spread the carrot top sauce on the base of the plate. Top with the carrots then spoon over the dressing. Garnish with the almonds.

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Fragrant Prawn & Zucchini Soup

Fragrant Prawn & Zucchini Soup

Recipe By Courtney Roulston

Ingredients

• 8 xl Coles deli raw green king prawns with shells on (shells reserved for stock)

• 2 heaped cups Coles zucchini noodles

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

• 1 tbs chilli oil to serve 

• 1 lemon to serve 

Fragrant Stock

• 1 ltr good quality chicken stock 

• 1 tbs fresh ginger, finely sliced into rounds 

• 1 clove garlic, sliced 

• ½ star anise

• ½ cinnamon stick

• 1 tbs fish sauce 

• 2 tsp white sugar

• 2 tsp sesame oil 

• 1 white onion, thinly sliced, reserving ¼ for serving (in rings)

Method

• Place all the stock ingredients, plus the prawn shells in a large saucepan over a medium/high heat. Bring up to a simmer, cover and cook for 20 minutes for the aromatics to infuse the stock. Remove any impurities from the top of the stock with a spoon as it cooks. 

• Strain the aromatics from the stock and place back onto a medium heat and bring up to a simmer. 

• Place the peeled prawns into the stock and remove from the heat. Allow the prawns to gently poach for 4 minutes, or until cooked through. 

• Place the zucchini noodles into the bottom of serving bowls and place over the cooked prawns. Ladle over the hot stock and scatter with coriander leaves and chilli oil. Serve with lemon wedges on the side. 

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Grilled Zucchini with Charred Herb Salsa

Grilled Zucchini with Charred Herb Salsa

Recipe By Courtney Roulston

Ingredients

• 5 medium green zucchini, or yellow or a mix, sliced lengthways into 2-3 mm strips

• ½ cup (125 ml) extra virgin olive oil 

• sea salt to taste 

• 1 Coleslong red chilli 

• 150 g Colessoft goat’s cheese 

• 2 tbs pepitas, toasted

Charred Herb Salsa

• 1 bunch each coriander, parsley, mint & chives

• 1 long green chilli 

• 1 small clove garlic 

• juice and zest of 1 lemon 

• 1 tsp Coles honey 

• 2 good quality anchovy fillets *optional 

Method

• Pre heat a BBQ grill plate to a medium heat. Toss the sliced zucchini and long red chilli in 35 ml of the oil and season with a pinch of sea salt. Grill the zucchini and chilli on the BBQ for 2 minutes each side, or until some char marks are on the outside, but the zucchini is still holding together. Remove from the BBQ and set aside on a tray to rest. Chop the charred red chilli and set aside.

• Prepare ½ bunch of each of the herbs and drizzle with a little oil. Place the herbs and green chilli over the hottest part of the grill and cook for 2 minutes, or until slightly smoking. Roughly chop the charred herbs and chilli and place into the jug of a stick blender. Add in the garlic, lemon zest, lemon juice, honey, anchovies, remaining fresh herbs, remaining oil and a pinch of salt. Blitz until the mixture is smooth and green. 

• Arrange the grilled zucchini onto a large serving platter. Dollop over the herb salsa, goat`s cheese, pepitas, reserved chopped red chilli and a few fresh mint leaves. 

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Fideua - Pasta Paella

Fideua - Pasta Paella

Recipe By Michael Weldon

Ingredients

Stock

• 1.5 ltr stock (vegetable optional)

• 10 mussels

• 12 Coles deli prawn heads and shells

• 1 tin of Coles tomatoes

• fennel scraps

• onion scraps

Seafood

• 2 pieces of Coles deli barramundi, diced

• 12 prawns heat and shell removed

• 10 mussels

• 1 squid tube cut into rings

• 1 onion, diced

• 1 fennel head diced

• 3 garlic cloves

• 1 jar of piquillo peppers, drained and chopped

• 1 tsp smoked paprika

• 500 g San Remo Spaghetti no. 5, broken into 4

• ½ bunch parsley

• 1 lemon, cut into wedges

Method

• In a large pot boil the stock ingredients together to extract as much flavour as possible. Then strain and keep the stock warm.

• In a paella pan or large flat frypan, fry off the onion and fennel in extra virgin olive oil with pinch of salt. Once soft add the garlic and cook for another minute. Add the capsicum, cook for a couple of minutes until the capsicum starts to breakdown.

• Add the smoked paprika and pasta into the pan, fry off. Add the stock and simmer until the stock hydrates the pasta. Add in the seafood and some parsley, cook until the seafood is ready.

• Serve with extra parsley and lemon wedges. 

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Kimchi Tofu Scramble

Kimchi Tofu Scramble

Recipe By Michael Weldon

Ingredients

• 200 g vegan kimchi

• 1 onion, sliced thinly

• 1 tbs grated ginger

• 2 spring onions, sliced

• 400 g Coles silken tofu

• 2 tbs soy sauce

• 1 tbs sesame oil

To Serve

• 2 slices of sour dough, grilled

• 1 tbs toasted sesame seeds

• 1 spring onion, sliced thinly

Method

• Heat a wok over a high heat. Add a drizzle of the olive, the kimchi, onion and ginger, stir fry to soften the onion and cook the ginger. Remove the wok from the heat and add the tofu, spring onion, soy and sesame oil. Toss through the ingredients to break up and warm the tofu.

• Serve the tofu on top of the bread. Garnish with sesame seeds and spring onion.

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Caesar Devilled Eggs

Caesar Devilled Eggs

Recipe By Michael Weldon

Ingredients

• 12 free range eggs

• ½ cup Coles mayonnaise

• 5 anchovies, chopped finely

• ¼ cup parmesan

• ½ lemon juice

• 5 drops of tabasco

• ½ bunch chives, sliced thinly, to garnish

• extra finely shaved parmesan, to garnish

Method

• Bring a large pot of water to a rolling boil. Gently shake each egg for 5-10 seconds then lower into the boiling water and boil for 10 minutes. Then remove the eggs and place straight into ice water to stop the cooking. 

• Peel the eggs and cut in half with a sharp knife. Clean the knife between each cut. 

• Carefully scoop the egg yolks from the whites into a bowl.

• To the egg yolks add the mayonnaise, anchovies, parmesan, lemon juice and tabasco. Mix together until all combined into a thick creamy mixture that can be pipped. Add mixture to a piping bag.

• Pipe the dressed yolk filling into the egg whites and arrange on a serving platter. Garnish with some chives and grate over some fresh parmesan.

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Cabbage Steak Meuniere

Cabbage Steak Meuniere

Recipe By Courtney Roulston

Ingredients

• 1 medium-large Coles white cabbage (drumhead, savoy or sugarloaf)

• sea salt and black pepper to taste 

• 2 tbs Squeaky Gate extra virgin olive oil

Meuniere Sauce

• 75 g butter 

• 1 tbs baby capers, rinsed, dried 

• ¼ cup flaked almonds 

• 2 tbs parsley, chopped, plus extra to serve

• 1 lemon

Cooked using The Ziggy available at Barbeques Galore

Method

• Cut two 1-inch thick steaks from the middle of the cabbage so the core holds them together-reserving the outer parts for another recipe.

• Heat a BBQ plate or large non-stick frying pan over a medium heat. Drizzle the oil over the cabbage and season with sea salt. Cook on one side for 8-10 minutes, or until the cabbage has some nice charred colour. Turn the cabbage over and splash over 1-2 tsp of water or additional extra virgin olive oil on each steak to help them steam through. Cook for a further 6 minutes on the second side, or until the outside is charred and the center core is tender. 

• Place a fry pan onto a medium heat and add in the butter. Once the butter starts to foam, add in the capers and almonds and allow them to cook for 2-3 minutes, or until the almonds have browned. Add in a few strips of lemon zest and 2 tbs of lemon juice to stop the butter cooking. Stir in parsley and remove from the heat. 

• Place the cabbage onto serving plates and spoon over the sauce and garnish with extra parsley and a lemon wedge on the side.

• Serve with crusty bread and a fresh green salad. 

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Acqua Pazza Poached Fish

Acqua Pazza Poached Fish

Recipe By Michael Weldon

Ingredients

• 4 pieces of Coles deli snapper or barramundi

• 1 onion, sliced

• 2 garlic cloves, sliced

• 400 g tin Coles diced tomatoes

• 1 chilli, sliced

• 1 yellow capsicum, diced

• 2 tbs capers

• ½ bunch of parsley, chopped including stem

• 2 tbs Squeaky Gate extra virgin olive oil

• sea salt

• lemon wedges, to garnish

Method

• In a large frypan with a lid, heat up a drizzle of extra virgin olive oil. Add the onion and a pinch of salt, cook until the onion begins to soften. Add the garlic, chilli and capsicum, cook for 30 seconds or until it begins to soften. Add the diced tomatoes and stir through. Add the parsley with stems, capers and a cup of water. Bring to a simmer.

• Add the fish on the top of the sauce and place the lid on the pan. Steam for 6-8 minutes or until the fish is cooked. To serve, ladle the sauce at the bottom of a deep dish, place the fish gentle on top and garnish with a little more sauce and lemon wedge. 

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Charred Chicken with Hot & Sour Dressing

Charred Chicken with Hot & Sour Dressing

Recipe By Courtney Roulston

Ingredients

• 1.6 kg Coles free range whole chicken, butterflied

• 1 tsp Chinese 5 spice powder 

• 1 tsp ground white pepper 

• 1 tsp sea salt flakes 

• 1 chicken stock cube 

• 2 tsp Coles brown sugar 

• 1/3 cup (80ml) Squeaky Gate extra virgin olive oil, additional to coat chicken and to brush on grill plate

Dressing

• 3 whole spring onions

• 2 whole long red chillies 

• 2 cloves garlic, peeled, sliced 

• 1 tsp ginger, julienne 

• 2 tsp Coles rice wine vinegar 

• 2 tsp Coles asia soy sauce 

• 1 tsp Coles asia sesame oil 

• 1 tsp brown sugar 

Cooked using The Ziggy available at Barbeques Galore

Method

• To butterfly the chicken, place the chicken breast side down on a board and cut down either side of the backbone. Remove the backbone and store in your freezer to make stock at a later time. Gently press down on the centre of the breast to flatten the chicken. Rub the spice mix all over the chicken and leave to sit at room temperature for 15 minutes. 

• Heat a grill plate on medium heat and brush the grill with a little extra virgin olive oil to ensure the chicken does not stick. Mix together the 5 spice powder, pepper, sea salt, stock cube and 2 tsp of the brown sugar in a bowl.

• Grill the chicken skin side up for 15-20 minutes, ensuring it is not on the direct heat or flaring up too much. Turn the chicken over and grill for a further 15 minutes, or until cooked through-you can test this with a meat thermometer or cut into the thickest part of the thigh to see if the juices run clear. Rest for 5 minutes. 

• Meanwhile brush the spring onions and chillies with a little oil and grill for 5-6 minutes, or until charred and tender. Remove from the grill and slice into rings. 

• Heat the remaining oil in a small pot until nearly smoking. Place the garlic and ginger in a heat proof bowl and pour over the hot oil to scald. Mix through the spring onions, chillies, vinegar, soy, sesame oil and remaining sugar. Stir and taste for balance of hot, sour, sweet and salty.

• Cut the chicken into portions and place onto a serving tray along with any juices. Spoon over the spring onions dressing and serve warm. 

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Tri Colour Cauliflower & Blue Cheese Penne

Tri Colour Cauliflower & Blue Cheese Penne

Recipe By Michael Weldon

Ingredients

• 500 g San Remo penne, no. 18

• 1 onion, diced

• 2 garlic cloves, diced

• 1 tsp chilli flakes

• 2 sprigs of rosemary, leaves picked and diced

• ½ Coles yellow cauliflower, diced

• ½ Coles green cauliflower, diced

• ½ Coles purple cauliflower, diced

• 150 g Coles blue cheese

• sea salt

• olive oil

Method

• Bring a large pot of water to the boil. Add a good pinch of salt and the diced cauliflower, blanch for 1 minutes. Remove from the boiling water.

• Add the pasta to the pot and cook following back of pack instructions. 

• In a large frypan over a medium heat warm a drizzle of olive oil, add the onion with a pinch of salt. Fry until the onion softens then add in the garlic and chilli flakes, fry off for a minute or so. Add in the cauliflower and fry off until caramelized. 

• Add in the rosemary and a ladle of the pasta water. When the pasta is cooked add into the frypan with the blue cheese. Add the and another ladle of water and cook until the blue cheese melts.

• Serve straight away with a bit of extra blue cheese sprinkled over the top. 

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Beetroot Carpaccio with Anchovy Mayonnaise

Beetroot Carpaccio with Anchovy Mayonnaise

Recipe By Courtney Roulston

Ingredients

Base

• 4 medium sized beetroot, trimmed 

• 2 tbs Squeaky Gate extra virgin olive oil 

• 2 sprigs thyme, use the leaves only

• sea salt, to taste  

• 1 tbs chives, finely chopped

Anchovy Mayonnaise

• 1 free range egg yolk

• 1 tsp Coles dijon mustard 

• zest and juice of a small lemon  

• ¾ cup Squeaky Gate extra virgin olive oil

• 6 Coles finest cantabrian anchovies, leave a little oil on them

• 1 heaped tsp capers, rinsed

• pinch sea salt

Garnish

• micro parsley

Method

• Pre heat the oven to 180 degrees (C). Place the beetroot into individual pieces of foil and drizzle with a little olive oil, sea salt and thyme. Wrap up tightly, place on a tray in the oven and roast for 45 minutes, or until cooked through. Set aside an allow to cool in the foil. 

• Carefully place the egg yolk into the jug of a stick blender. Add in the mustard, lemon zest, lemon juice, olive oil, anchovies, capers and a pinch of salt. Place the top of a stick blender over the egg yolk and blitz until the mixture comes together in a smooth creamy mayonnaise. Taste for seasoning and adjust of required. Set aside. 

• Remove the beetroots from the foil and slip the skins off. Using a mandolin, slice the beetroot into 2-3mm rounds. Arrange the sliced beetroot onto a large serving plate. Drizzle over some of the anchovy mayonnaise, a little extra oil and garnish with micro parsley. 

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Watermelon Salad

Watermelon Salad

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 4 handfuls of mixed salad greens, torn

• ó medium watermelon, cut into 3 cm cubes

• 1 small red onion, peeled and finely sliced

• 100 g Coles feta cheese, crumbled

• 1 tbsp extra-virgin olive oil

• ó tsp cracked black pepper

Method

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

• Gently mix all the ingredients, except the oil and pepper, in the large bowl.

• Just before serving, toss the oil through the salad mixture.

• Divide among serving platters and grind pepper over the top to serve.

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Spaghetti with Chicken & Turkey Ragu

Spaghetti with Chicken & Turkey Ragu

Recipe By Michael Weldon

Ingredients

• 500 g San Remo spaghetti no. 5

• 1 onion, diced finely

• 2 carrots grated

• 1 celery sticks, diced

• 2 garlic cloves, sliced

• 300 g Coles chicken mince

• 300 g turkey mince

• 2 sprigs of thyme

• 2 bay leaves

• 2 tbs tomato paste

• 2 tins of tomatoes

• ½ cup Coles full cream milk

• 1 tsp black pepper

Garnish

• ¼ bunch parsley, chopped finely 

• parmesan cheese

Method

• Heat a large saucepan over a medium heat. Add a drizzle of extra virgin olive oil, the onion and a pinch of salt to the pan, cook until the onion softens. Add the carrots, celery and garlic, cook till it begins to soften. Add the mince and brown off. 

• Add the tomato paste and fry off. Add the thyme and bay leaves. Add the diced tomato and milk. Bring up to the boil then reduce to a low simmer. This is where you can choose how long your cook the ragu for, the longer and slower you cook it for the more flavour the sauce will have and the more tender it will be. Cook for at least 1 hour or up to 4 hours for more flavour. 

• Cook the pasta in a large pot of boiling water following the pack instructions.

• Taste the sauce and adjust to your liking. Once the pasta is cooked add to the sauce along with the cheese and parsley. Add a spoon of the pasta water, stir the mixture with a spoon to make the sauce coat the pasta.

• Serve topped with extra chopped parsley and parmesan cheese.

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Roman Artichoke Salad with Parmesan & Pepper

Roman Artichoke Salad with Parmesan & Pepper

Recipe By Courtney Roulston

Ingredients

• 6 medium sized fresh artichokes 

• 2 lemons 

• 2 tbs flat leaf parsley 

• 1 tbs mint, leaves picked 

• 2 cloves garlic

• sea salt to taste 

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

• 25 g parmesan cheese, peeled from a block with a veg peeler 

• ½ tsp freshly ground black pepper 

• 1 cup Coles vegetable stock

Method

• To prepare the artichokes, fill a large bowl with water and squeeze in one of the sliced lemons. Remove the tough outer leaves from the artichokes and peel the outer layer from the stems. Cut off the top of the artichoke and remove the silky hairy middle with a spoon. Place into the lemon water immediately to stop them going brown and repeat with all artichokes then set aside.

• Place 1 tsp lemon zest, parsley, mint and garlic onto a chopping board. Chop into a fine paste and add into a bowl. Mix through a pinch of sea salt, 25ml of extra virgin olive oil and set aside.

• Stuff the tops of the artichokes with the parsley mixture, pushing down in between the leaves. Place the stuffed artichokes and the stems into a medium pot upside down-Placing them close together stops them opening up too much. Add in the stock and 80ml of extra virgin olive oil. Cover with a lid and cook for 25 minutes, or until tender. 

• Place the cooked artichokes onto a serving platter along with some of the cooking juices. Shave over the parmesan cheese and top with a drizzle of extra virgin olive oil and cracked black pepper.

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Silverbeet & Brussels Sprout Avocado Caesar

Silverbeet & Brussels Sprout Avocado Caesar

Recipe By Courtney Roulston

Ingredients

• 1 bunch silverbeet leaves, roughly chopped

• 3 cups Coles brussels sprouts, finely shaved 

• 1/3 cup whole roast almonds, sliced  

• 6 red radish, sliced into thin rings on a mandolin 

• 1 large avocado, peeled, cut into 6 wedges 

• 30 g parmesan cheese, peeled with a vegetable peeler 

Avocado Caesar Dressing

• 1 ripe avocado, peeled, seeded

• 2 good quality anchovy fillets 

• 1 tbs Squeaky Gate extra virgin olive oil 

• juice and zest of 1 lemon 

• 1 clove garlic, peeled

• 1 heaped tsp Coles dijon mustard 

• 1 tbs worcestershire sauce 

• 1 tsp Coles finest pure Canadian maple syrup (or honey) 

• sea salt and cracked black pepper to taste 

Method

• Place all the avocado caesar dressing ingredients into the base of a high-speed blender. Blitz until smooth and creamy, adding a dash of water if the mixture needs loosening. Set aside.

• Remove the stems from the silverbeet, roughly slice the green leaves and place into a large mixing bowl. Slice the brussels sprouts and add in with the silverbeet along with half the almonds, half the radishes and half the parmesan.

• Pour in a couple of tbs of the avocado dressing into the salad and gently toss to coat everything.

• Place the salad onto a serving platter and top with avocado wedges, remaining radishes, almonds, parmesan shavings, a drizzle of extra virgin olive oil and cracked pepper. 

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Lamb Burger with Homemade Pita

Lamb Burger with Homemade Pita

Recipe By Michael Weldon

Ingredients

Pita

• 1 cup warm water

• 1 sachet instant yeast

• 1 tbextra virgin olive oil

• 1 pinch of salt

• 1 ½ cup Coles plain flour

• ½ cup Coles wholemeal flour

Lamb Burgers

• 500 g Coles lamb mince

• 1 onion, diced finely

• 2 garlic cloves grated

• ¼ bunch parsley, chopped

• 2 tbs feta cheese

• 1 tbs raisins

• 1 tbs pine nuts

Yoghurt Dressing

• ½ cup Jalna Greek yoghurt

• 1 garlic clove grated

• 1 dill pickle diced

• ¼ bunch of dill chopped

• ¼ bunch parsley chopped

Garnish

• ¼ bunch parsley, picked

• 1 tomato, sliced

• 1 red onion sliced

• pickled green peppers

• pickled turnips 

Method

• In a bowl combine the water, yeast and olive oil, mix together and leave for a minute for the yeast to start hydrating. Add the flour into the bowl and mix into a dough. Once formed into a dough. Cover with cling wrap and leave to prove and double in size. Once proved divide the dough into 4 piece and roll into balls. Place into a high sided tray, cover in foil and leave to prove for another 30 minutes. 

• Pre-heat an oven to 200 degrees (C). Add in a heave pan or cast-iron skillet. Once the dough has proved again roll out into 15cm disc of dough. To cook the pita, place on the pre-heated skillet and cook until the pita is puffed and brown on both sides. Repeat this process to cook all the pitas.

• Add the burger ingredients into a large bowl, mix with your hands until all the ingredients are combined. Divide into 4 pieces and form 4 flat patties. 

• In a bowl mix the dressing ingredients together until combined. 

• Heat a griddle pan until it begins to smoke. Drizzle the burgers with a little extra virgin olive oil and place onto the griddle. Cook until charred on both sides and the meat is done to your liking. 

• Reheat the pitas quickly in the oven prior to serving. Cut the pitas open and fill with sauce, salad ingredients then slide in the patty and enjoy.

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Lime Pickle Ceviche with Mini Pappadums

Lime Pickle Ceviche with Mini Pappadums

Recipe By Michael Weldon

Ingredients

• 2 tbs Patak’s lime pickle

• 1 lime, juiced

• ½ cup coconut water

• ¼ bunch coriander, stem chopped and leaves picked

• 1 tsp black pepper

• 300 g fresh kingfish (sashimi grade)

• 1 red onion, sliced thinly

• 1 avocado, diced

• 2 Coles jalapenos, diced

• 2 sprigs curry leaf fried

• 1 pack Patak’s mini pappadums

Method

• In a mixing bowl combine the lime pickle, lime juice, coconut water, coriander stem and pepper, whisk together.

• In a large bowl combine the kingfish, onion, jalapeno and a pinch of salt into a bowl. Add the dressing and mix to coat the fish evenly in the dressing. Leave in the fridge for 10 minutes to lightly cure.

• Add the avocado and coriander leaf into the bowl mix together. 

• Serve topped with fried curry leaves and pappadums on the side to scoop the ceviche into when eating. 

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Lamb & Walnut Kebab with Tomato, Chickpeas & Yoghurt

Lamb & Walnut Kebab with Tomato, Chickpeas & Yoghurt

Recipe By Courtney Roulston

Ingredients

Kebab

• 500 g Coles lamb mince, keep the packaging

• 1 brown onion, ½ finely diced, ½ cut into thin wedges 

• ½ red capsicum, finely chopped 

• ½ cup walnuts, finely chopped 

• ¼ bunch flat leaf parsley, chopped 

• ¼ bunch mint leaves, half chopped, half whole leaves 

• 2 tsp ground cumin 

• ½ tsp ground cinnamon 

• sea salt and pepper to taste 

• 400g can Coles chickpeas, drained 

• 1/3 cup Jalna Greek yoghurt

• 4 warm flatbreads to serve 

Tomato Dressing

• 2 large ripe vine tomatoes

• 1 small clove garlic, finely minced 

• 1 tsp ground sumac, split into 2 

• 2 tsp harissa paste 

• 2 tbs Squeaky Gate extra virgin olive oil 

Method

• In a bowl, mix together the onion wedges with ½ tsp sumac, whole mint leaves, ripped parsley leaves, 1 tbs of olive oil and a pinch of salt and pepper. Set aside to use as a garnish. 

• Mix the lamb mince with the diced onion, capsicum, walnuts, parsley, chopped mint, cumin, cinnamon, and a pinch of salt in the plastic tray the mince came in. Using your fingers, push the mixture into the tray and then refrigerate to firm up. 

• Heat a BBQ plate to a medium heat.

• Turn the tray of kebab mixture out onto a chopping board and cut the mince into 4 large kebabs. Cook the kebabs for 3-4 minutes each side, or until cooked through. 

• Grate the tomatoes on the biggest side of a box grater onto a large serving plate. Stir through the garlic, sumac, harissa, extra virgin olive oil, chickpeas and a pinch of salt.

• Spread the tomato sauce & chickpeas all over the base of the serving plate. Top with the kebabs and drizzle over the yoghurt. Scatter with the onion and mint salad and serve with warm flatbreads.

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Tom Yum Soup

Tom Yum Soup

Recipe By Michael Weldon

Ingredients

Stock Base

• 16 whole green prawns, peeled, heads and shells saved

• 2 lemongrass stalks, bashed and cut in half

• 5 Coles birds eye chillies, split down the centre

• 4 kaffir limes leaves

• ¼ pineapple, chopped into chunks

• 4 garlic cloves, crushed

• 3 coriander stems

• 2 tbs Squeaky Gate extra virgin olive oil

Soup

• 1 brown onion, sliced thinly

• 2 tomatoes, sliced into strips

• 1 cup oyster mushrooms

• 16 prawn tails

• 1 tbs fish sauce

Garnish

• coriander leaves

• lime

• sliced chilli

Method

• In large saucepan over a medium heat fry off the prawn heads and shells in a drizzle of extra virgin olive oil. Once they change colour, add the stock base ingredients and 2 ltrs of water. Bring up to a gentle simmer and simmer for 20 minutes.

• Strain off the stock base and return to the heat.

• Once brought up to a gentle boil, add the onions, tomatoes, mushrooms and prawn tails. Cook until the tails are cooked through. Add the fish sauce to season. 

• Serve the soup straight away with a generous amount of the garnishes on top.

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Roger's Beer Battered Flathead

Roger's Beer Battered Flathead

Recipe By Courtney Roulston

Ingredients

• 500 g Coles flathead tails

• 1 1/3 cup Coles self-raising flour

• 375 ml can XXXX gold beer

• Squeaky Gate extra virgin olive oil

• pinch sea salt to taste

• dill to garnish

Pickled Salad

• 1 pack Coles brand vine-ripened cherry tomatoes, sliced in half

• 1 pack Coles tiny qukes baby cucumbers, sliced in half longways

• 1 small red onion, sliced in thin rings

• ½ cup malt vinegar

• 2 tbsp Coles finest pure Canadian maple syrup

• pinch salt and pepper to taste

Method

• Place all the salad ingredients together in a large shallow bowl, mix gently and rest aside to absorb the juices.

• Bring the extra virgin olive oil to a medium-high heat in a large saucepan. Place self-raising flour into a bowl and pour the beer whilst whisking slowly until the batter is a thick paste. Dip each piece of flathead tails into the batter and let residue batter drip off before placing it into the oil. Allow to fry in the oil for 2-3 minutes each side.

• Serve the fish stacked on a serving platter with the salad to the side.

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