Sweet & Salty Pork Belly With Snap Peas & Asparagus

Sweet & Salty Pork Belly With Snap Peas & Asparagus

Recipe By Louis Tikaram

Ingredients

• 500 g Coles pork belly, thinly sliced

• ⅓ cup Coles Asia soy sauce

• ¼ cup rice wine vinegar

• 2 tsp granulated sugar

• 1 tsp Coles Asia sesame oil

• 1 tsp mirin

• ½ tsp Coles Chinese five spice

• pinch salt & ground pepper

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 bunch asparagus, chopped into 2 cm batons

• 1 cup snap peas, top and tailed (can be fresh or frozen)

• 2 tbsp chopped green shallot

• 1 tsp red chilli flakes

• ½ cup picked coriander

Method

• Thinly slice your pork belly into bite - sized pieces.

• Whisk together your soy sauce, vinegar, sugar, sesame oil, mirin, Chinese 5-spice, salt and pepper. Pour the sauce over the pork belly and marinate for 3 hours or overnight.

• Heat a wok on medium heat with 2 tablespoons of oil.

• Pour the pork and the marinade into the pan, and stir-fry for 8 - 10 minutes over medium - high heat, stirring and tossing until the pork is cooked through and the sauce is turning glossy. Add the asparagus and snap peas and toss for an extra 2 minutes till they are just cooked and still have some crunch. Dish up and garnish with some picked coriander, chopped green shallot and chili flakes.

More like this

Charred Broccoli With Miso & Lemon

Charred Broccoli With Miso & Lemon

Recipe By Courtney Roulston

Ingredients

• 2 medium - large broccoli heads

• 2 lemons

• ⅓ cup (80 ml) Squeaky Gate extra virgin olive oil

• sea salt and pepper to taste

• 2 tsp shiro / white miso paste

• 1 small clove garlic, minced

• 2 tsp Coles Finest pure Canadian maple syrup

• 20 g parmesan cheese, freshly grated from a block, plus extra to serve

• 1 tbsp whole roast almonds, finely chopped

Method

• Trim the outer tough parts from the broccoli stalks then cut each broccoli into 6 cutlets. Place the broccoli wedges in boiling water for 1 minute.

• Place the broccoli on the grill with 30 mls of oil and season with sea salt.

• Cut one of the lemons into 2 mm rounds and place on the grill for 3 - 4 minutes or until the lemon is caramelised and the broccoli has some nice char marks on the outside.

• Meanwhile, whisk the miso paste, garlic, maple syrup, lemon juice, remaining olive oil and parmesan cheese in a large mixing bowl.

• Once the broccoli and lemon are cooked, toss them through the dressing while they are still hot to help the dressing soak in.

• Transfer the broccoli to a serving plate and top with the roasted almonds and a little extra parmesan cheese.

More like this

Burnt Butter Ris-Oat-O With Blistered Tomatoes & Greens

Burnt Butter Ris-Oat-O With Blistered Tomatoes & Greens

Recipe By Courtney Roulston

Ingredients

• 3 tbsp extra virgin olive oil

• 1 small brown onion, diced

• 2 cloves garlic, crushed

• 2 cups Red Tractor organic Australian creamy style oats

• 4 cups chicken stock

• 250 g pack vine ripened cherry tomatoes

• sea salt, to taste

• pepper, to taste

• ¼ cup slivered almonds, toasted

• 60 g butter

• 1 bunch English spinach, washed, roughly chopped

• 30 g parmesan cheese, grated fresh from a block

Method

• Heat 2 tablespoons of oil on a large non-stick frying pan over a medium heat. Cook the onion and garlic for 2 minutes or until softened. Add in the oats and chicken stock and leave to simmer for 15 - 20 minutes or until silky and smooth, stirring every few minutes to make sure it doesn’t stick to the bottom of the pan. Stir through the parmesan cheese and set aside.

• Meanwhile, over a medium heat and cook the spinach for 2 minutes or until wilted. Remove the spinach and set aside. Cook the vine tomatoes in the same pan along with a dash of oil and a generous pinch of salt. Grill for 3 - 4 minutes, or until the tomatoes are starting to blister. Remove the tomatoes from the pan and set aside in a warm area to rest, whilst keeping the juices in the pan.

• Heat the butter in the same pan onto a medium - high heat and add in the almonds. Cook for 3 - 4 minutes, or until the butter has turned nut brown and smells toasted.

• Divide the oat risotto amongst serving bowls and top with extra parmesan cheese, blistered tomatoes, and wilted greens. Drizzle with the brown butter and almonds before serving.

More like this

Pork Rice Paper Spring Rolls

Pork Rice Paper Spring Rolls

Recipe By Michael Weldon

Ingredients

Filling

• 500 g Coles pork mince

• 50 g rice vermicelli, soaked and chopped

• 2 spring onions, sliced thinly

• 1 carrot, grated

• ¼ cabbage, shaved as thinly a possible

• 4 shiitake mushrooms, sliced thinly

• 1 garlic clove grated

• 1 thumb sized piece of ginger, grates

• 1 chilli, chopped finely

• 1 tbsp fish sauce

• 1 tbsp caster sugar

• 1 tsp white pepper

• 1 tsp salt

• 2 ltr oil for frying

Nouc Cham

• 2 tbsp fish sauce

• 1 tbsp rice wine vinegar

• 1 lime, juice

• 1 tbsp sugar

• 1 garlic clove, grates

• 1 chilli, chopped finely

• 20 rice paper wrappers

Method

• Add all the filling ingredients to a large bowl and mix until evenly combined.

• Dip 4 rice paper wrappers in a bowl of water. Place on a bench and top with 4 even scoops of the spring roll filling. Shape into a log and move to the bottom middle of the wrapper. Roll the wrapper over the filling then fold in the sides and roll up into a spring roll. Repeat this process until all the filling is used up.

• Heat a pot or wok of oil to 180 degrees (C).

• Fry the spring rolls in batches until crispy on the outside and the filling is cooked through.

• In a small bowl mix together the nuoc cham ingredients. Taste and adjust seasoning to your liking.

• Serve spring rolls with dipping sauce and fresh herbs.

More like this

Cacio E Pepe Frittata

Cacio E Pepe Frittata

Recipe By Michael Weldon

Ingredients

• 2 tbsp butter

• 400 g cooked spaghetti

• 6 free range eggs

• 150 g pecorino cheese, grated

• 1 tbsp black pepper

Method

• Preheat an oven to 200 degrees (C).

• In a large bowl whisk the eggs. Add the cheese and pepper into the mix and whisk to combine. Add the spaghetti and mix through to coat in the eggs and cheese. Season with a pinch of sea salt.

• Heat a non-stick frypan over a medium high heat. Melt the butter and add a drizzle of olive oil, once hot add the spaghetti mix into the pan. Press the pasta into the pan and cook for 5 minutes until the base of the frittata gets crispy.

• Transfer into the oven and cook for a further 5 minutes. Remove from the oven and slide into a plate then flip back into the pan to cook the other side. Return to the oven and cook for a final 5 minutes.

• Slide out of the pan and cut into wedges. Enjoy hot or cold.

More like this

Greek Fish Kebabs With Cucumber, Dill & Yoghurt

Greek Fish Kebabs With Cucumber, Dill & Yoghurt

Recipe By Courtney Roulston

Ingredients

• 1 cup Jalna Greek yoghurt

• 1 clove garlic, minced

• sea salt and pepper to taste

• 1 lemon

• 1 tsp ground cumin

• 1 tsp ground turmeric

• 3 tbsp extra virgin olive oil

• 600 g firm white fish such as Cod or ling, cut into 1 inch chunks

• 1 red onion, peeled, sliced into thin circles

• 1 large Lebanese cucumber, seeded, sliced into thin half moons

• 2 tsp honey

• ¼ bunch dill, sprigs picked

Method

• In a large mixing bowl, combine ½ cup yoghurt, garlic, salt, pepper, lemon zest, cumin and turmeric. Stir well to combine then place the fish in the bowl and gently toss to coat the fish in the marinade. Set aside to marinade for 30 minutes.

• Meanwhile, squeeze the juice of the lemon into a bowl and whisk into it the honey and a pinch of sea salt. Add the onion and cucumber to the lemon mixture and gently massage the dressing into it to soften. Set aside to lightly pickle.

• Preheat a BBQ or grill pan over a medium heat. Using clean hands, thread the fish onto soaked bamboo skewers. Rub a little oil over the grill plates and cook the kebabs for 5 - 6 minutes, or until cooked through. Remove from the grill and set aside to rest for 2 minutes.

• Spoon the remaining yoghurt onto the base of a serving platter and top with the fish kebabs. Toss 1 tablespoon of oil and the dill through the onion and cucumber mixture then top the kebabs with the salad. Drizzle with a little extra olive oil and cracked pepper before serving.

More like this

Ribollita

Ribollita

Recipe By Michael Weldon

Ingredients

• 1 onion diced

• 2 garlic cloves, sliced

• 1 celery stick, diced

• 2 carrots, diced

• 1 tin (400 g) Coles canned tomatoes

• 1 ltr chicken stock

• piece of parmesan rind (if you have)

• 1 tin (400 g) Coles cannellini beans

• 1 bunch cavolo nero (Tuscan kale)

• ½ loaf of stale bread, torn into chunks

• Squeaky Gate extra virgin olive oil

• sea salt

• parmesan, to garnish

Method

• In a large saucepan, fry off the onion in olive oil with a pinch of salt. Once softened add in the garlic, celery and carrots. Cook for 4 - 5 minutes until they begin to soften.

• Add in the tomatoes, stock and parmesan rind. Bring to the boil then simmer. Once the vegetables are tender add in the beans and cavolo nero, cook for a couple of minutes.

• Taste for seasoning and adjust if needed. Add in the bread and cook until it soaks up the bread.

• Serve the soup with extra parmesan on top.

More like this

Aguachile Snapper Ceviche With Green Chilli & Coriander

Aguachile Snapper Ceviche With Green Chilli & Coriander

Recipe By Louis Tikaram

Ingredients

• 1 small bowl of salada crackers

• 200 g diced kingfish

• 160 g diced cucumber

• 80 g diced red onion

Dressing Ingredients

• 110 g deseeded and chopped green chilies

• 15 g garlic cloves

• 32 g whole coriander

• 50 g oil

• 120 g lime juice

• 40 g fish sauce

• 400 g water

• ½ tsp fine ground black pepper

• 1 ½ salt

Method

• In a blender, combine all of the dressing ingredients and blend till a smooth consistent texture. Set aside till ready for curing the kingfish.

• When ready to serve, combine the kingfish, onions and cucumbers with the green chili dressing and stir well, the fish will start to slightly cure the kingfish and the flavours will mature and intensify.

• Serve with a side of crackers for scooping and giving the dish a great crunch.

More like this

Pickled Fennel and Brown Rice Tabouleh

Pickled Fennel and Brown Rice Tabouleh

Recipe By Courtney Roulston

Ingredients

• 1 ½ cups medium grain brown rice, washed 

• 2 bulbs fennel, fronds reserved for garnish 

• sea salt and pepper to taste 

• juice and zest of 1 lemon 

• 2 tbs Coles finest apple cider vinegar 

• 2 tbs maple syrup 

• 250 g punet Coles round red cherry tomatoes, sliced in half 

• 2 Lebanese cucumbers, chopped 

• 1 red onion, finely diced 

• ½ cup pepita seeds, toasted 

• 1/3 cup sunflower seeds, toasted 

• ¼ cup white sesame seeds, toasted 

• 1 long green chilli, finely chopped 

• ½ bunch flat leaf parsley 

• 1 tsp sumac 

• ¼ cup Squeaky Gate extra virgin olive oil 

Method

• Place the rice into a pot with 3 cups of water. Bring up to the boil then turn down to a simmer and leave until the water has been absorbed. Cover with a lid and turn the heat down to very low. Allow to steam for 20 minutes, or until tender. Spread the rice out on a flat tray to cool completely. 

• Meanwhile, thinly slice the bulb of the fennel and place into a large bowl. Add in the lemon juice, lemon zest a pinch of salt, vinegar and maple syrup. Toss to coat and set the fennel aside to pickle for 20 minutes. 

• Place the cooled rice into a large mixing bowl with the tomatoes, cucumber, onion, pepita seeds, sunflower seeds, sesame seeds, chilli and parsley. 

• Strain the liquid from the fennel into a medium sized bowl. Whisk in the sumac and extra virgin olive oil. Add the fennel to the salad and pour over the dressing. Gently toss then place into a serving bowl. Garnish with fennel fronds before serving. 

More like this

Smokey Char Siu Pork

Smokey Char Siu Pork

Recipe By Michael Weldon

Ingredients

• 1 pork scotch roast

Marinade

• 1 tbs Coles brown sugar

• ¼ cup honey

• ¼ cup hoisin 

• 1 tbs Coles Asia soy sauce

• 1 tbs ketchup manis 

• 1 tbs gochujang

• 1 tbs Chinese 5 spice

• 1 tbs shaoxing wine 

Steamed Chinese Broccoli with Oyster Sauce and Garlic

• 1 bunch Chinese broccoli

• 1 tsp corn flour

• 3 tbs water

• 2 tbs oyster sauce

• 1 tbs Chinese cooking wine

• 2 garlic cloves, diced

• 1 tsp ginger diced

• 1 tsp caster sugar

• 1 tbs sesame oil

Method

• In a bowl mix together the marinade ingredients. 

• Cut the pork roast into 2 pieces so that the pieces are long and flat. Place the pork in the marinade and marinate for 12 hours. 

• Heat a smoker or bbq to 180 – 200 degrees (C). This is a hot and fast cook rather than a low and slow cook.

• Place the pork onto the smoker and cook for 1.5 – 2 hours basting and turning the pork every 15 minutes until its caramelised on the outside and the meat is tender.

• Place a bamboo steamer onto a wok of boiling water. Add the Chinese broccoli to the steamer and place the lid on top. 

• In a small saucepan combine the corn flour and water, mix until smooth. Add the remaining oyster sauce and garlic ingredients to the saucepan and place on a medium heat burner. Cook until the sauce thickens and the garlic softens. Once the Chinese broccoli is steamed place onto a serving plate and pour the oyster and garlic sauce over the top.

• Allow the char siu to rest then slice into thin strips. 

• Serve the pork with the broccoli and some steamed rice on the side.

More like this

Korma Lamb Shoulder with Mint Sauce

Korma Lamb Shoulder with Mint Sauce

Recipe By Courtney Roulston

Ingredients

• 2 kg lamb shoulder, bone in and trimmed 

• ¾ jar Patak`s korma paste 

• 250 ml Coles canned coconut cream, plus extra to serve 

• 400 g can Coles lentils, drained 

• 100 g baby spinach 

 Mint Chutney

• 1 cup each fresh mint & coriander, plus a few extra sprigs to garnish

• 1 green chilli, roughly chopped 

• ½ cup Greek yoghurt 

• 3 tbs lemon juice 

• 1 tsp honey or maple syrup 

Method

• Pre-heat the oven to 170 degrees (C). Trim the lamb shoulder of any large pieces of fat then place into a roasting tray. Make some cuts into the lamb so that the sauce has some slits to sit in. Rub the lamb shoulder all over with the korma paste and season with salt. Pour 2 cups of water into the tray, then cover with baking paper and seal with foil. Roast for 4 - 5 hours, basting with juices every hour until the lamb meat is falling from the bone. 

• Meanwhile, place all the chutney ingredients and a pinch of salt into a high-speed blender and blitz until smooth and bright green. 

• Remove the lamb from the oven and place the tray onto a gas burner over a low heat. Remove the lamb shoulder and set aside to rest for 5 minutes. Spoon off any excess fat that is on top of the liquid then stir in coconut cream, lentils and spinach. Cook for 2 minutes, or until the lentils are warmed and spinach has wilted. 

• Place the lentil korma mixture into a large serving dish. Place the lamb on top and spoon coconut cream, mint chutney and coriander sprigs. 

More like this

Sticky Soy Salmon Skewers

Sticky Soy Salmon Skewers

Recipe By Courtney Roulston

Ingredients

• 4 x 180 g skin-on Coles atlantic salmon portions (nice middle pieces all the same size) 

• 1 tbs fresh ginger, grated 

• 1/3 cup gluten free soy sauce 

• 1 tbs mirin 

• 2 tbs Coles honey or maple syrup 

• 2 tsp sesame oil 

• 2 tbs chives, finely chopped 

• 1 lime to serve 

Cooked using The Ziggy available at Barbeques Galore

Method

• Slice the skin off the salmon and cut each salmon fillet into 3 even portions lengthways. Carefully thread the bamboo skewers along each salmon fillet to form a lollipop. Place the salmon pops onto a flat tray. 

• Mix together the ginger, soy, mirin, honey, and sesame oil and pour over the salmon on a flat tray to marinate, turning the salmon so each piece is coated evenly. 

• Heat a BBQ grill to medium-high and grill the salmon for 1 - 2 minutes each side, or until the marinade has some nice char marks and the salmon is just cooked through. It will continue to cook after taken off the heat, so slightly undercook them.

• Place onto a serving platter and garnish with chives and serve with lime wedges. 

More like this

Barramundi, Bacon and Lemon Skewers with Cashew Pesto

Barramundi, Bacon and Lemon Skewers with Cashew Pesto

Recipe By Michael Weldon

Ingredients

• 4 Coles barramundi fillets, cut into 2 – 3 cm chunks

• 4 rashers of Coles streaky bacon, cut into squares

• 2 lemons, sliced as thinly as you can into rounds

• drizzle Squeaky Gate extra virgin olive oil

• sea salt

• 16 bamboo skewers

Coriander & Cashew Salsa

• ½ cup Coles cashews chopped

• 1 garlic clove grated

• 2 spring onions, chopped thinly

• 1 bunch of coriander chopped

• 1 green chilli chopped

• 1 lemon, juice 

• ½ cup Squeaky Gate extra virgin olive oil

• pinch sea salt

Cooked using The Ziggy available at Barbeques Galore

Method

• Using 2 skewers, skewer a piece of barramundi followed by a lemon round and a square of bacon. Repeat this process until you have approximately 3 pieces of each ingredient on the skewer, placing the bacon on the end to hold everything in place. Repeat this process until you have 8 skewers.

• Heat a BBQ until it begins to smoke.

• Brush the skewers with some extra virgin olive oil and season with a pinch of salt. Place on the grill and cook until charred all over and the meat is ready.

• Add the salsa ingredients to a bowl, mix until evenly combined. Taste for seasoning and adjust to your liking. When cooked, serve the skewers with the coriander and cashew salsa on the side. 

More like this

BBQ Pork Chops with Apple & Potato

BBQ Pork Chops with Apple & Potato

Recipe By Michael Weldon

Ingredients

• 2 Coles pork chops

• sea salt

• extra virgin olive oil

Potato Salad

• 1 kg Coles baby red royal potatoes

• 2 Montague apples, peeled (skin on optional) and diced

• ½ cup mayo

• 2 tbs grain mustard, and extra grain mustard to serve

• ½ bunch chives (chopped into 1 cm pieces)

• 1 lemon, juice

• sea salt

• black pepper

Cooked using The Ziggy available at Barbeques Galore

Method

• In a large pot of cold water add the potatoes with a pinch of salt. Cook over a medium high heat until the potatoes are cooked through and soft. Strain and allow to steam for 5 minutes.

• Heat a bbq until smoking. Start cooking the pork chop in the skin by holding it with your tongs. Cook until the skin starts to crisp up and the fat renders. Place the chops back onto a plate and season the meat with sea salt and a drizzle of oil. Place on the grill and cook for 2 ½ minutes on each side or to your liking. Once cooked rest for 5 minutes.

• In a bowl combine the potatoes, apple, mayo, mustard, lemon juice, chopped chives, a pinch of salt and pepper. Mix together until combined.

• To serve, place a pile of potato salad onto a plate. Serve the pork chop next to the potatoes with a spoon of your favourite mustard.

More like this

BBQ Halloumi & Melon Salad

BBQ Halloumi & Melon Salad

Recipe By Michael Weldon

Ingredients

• ¼ watermelon, diced into 3cm cubes

• 1 shallot, sliced thin

• 1 cucumber, cut in chunks

• ¼ cantaloupe, cut in wedges

• ¼ honeydew melon, cut in wedges

• ¼ bunch Coles mint, leaves picked

• ½ tsp chilli flakes

• extra virgin olive oil

• sea salt

• 250 g halloumi, cut into large pieces

• 2 tbs Coles honey

• ½ lemon, juice

Garnish

• extra mint leaves

Cooked using The Ziggy available at Barbeques Galore

Method

• Heat a bbq plate until smoking hot.

• In a large mixing bowl combine the watermelon, shallots, mint and chilli flakes. Dress with olive oil and a pinch of salt, mix together. 

• Place the cantaloupe and honeydew melon wedges down onto the hot plate and lightly grill on both sides until char lines appear. Take off heat and set aside then cut the skin off the melon and dispose. Cut the melon wedges into the same size as the watermelon chunks and add to the salad and mix through.

• Heat a frypan over a medium heat add a drizzle of olive oil and the haloumi cheese. Fry till golden on all sides, add the honey and glaze then add the lemon juice. Toss together until the glaze coats the halloumi.

• To serve spread the melon mix on a platter then add the warm halloumi and glaze. Eat straight away.

More like this

Smoked Sausage with Brusselkraut

Smoked Sausage with Brusselkraut

Recipe By Michael Weldon

Ingredients

• 1 kg Coles brussels sprouts, sliced thinly

• 30 g table salt 

• 1 tbs caraway seeds, toasted

• 2 packs of Coles finest lamb and beef sausages

Serve 

• your favourite mustard

Special Equipment

• 1 ltr sterilized fermenting jar

Method

• In a large bowl mix the sprouts, salt and caraway seeds. With clean hands gently scrunch the sprouts to spread the salt and start breaking them down. Cover and leave to one side for 30 minutes them repeat the process. Do this 4 times then pour the sprouts and liquid from the bowl into your pickling jar. Shut the lid and leave in a cool dry place for 3 days.

• After 3 days pop open the lid and burp (that is the technical term) the brusselkraut. Seal the jar again and leave for another 2 days. 

• Taste the kraut and if you are happy seal the jar and a put in the fridge. If you want a little more funk and fermentation, seal the jar again and leave for 2 more days. 

• Once you are happy with the flavour that kraut is ready to use. Store in the fridge when not using and it should last a month or so but we think you’ll eat it a lot quicker than that

• Heat a smoker to 150 - 160 degrees (C).

• Lay the sausages in the smoker. Smoke until the sausages are cooked through. The skin will slightly wrinkle and have a firm texture to it. 

• Serve the smoked sausages with the brusselkraut and your favourite mustard. 

More like this

Creamy Polenta with Sauteed Kale

Creamy Polenta with Sauteed Kale

Recipe By Michael Weldon

Ingredients

• 1 onion, diced

• 3 garlic cloves, sliced

• 1 bunch Coles kale, sliced

• 1/2 tsp chilli flakes

• ½ cup vegetable stock

• 1 tbs butter

• extra virgin olive oil

• sea salt

• 500 g polenta

• 5 cups Coles milk

• 2 garlic cloves

• 4 bay leaves

• ½ tsp nut meg

• 2 tbs butter

• 2 tbs parmesan cheese

• sea salt

Garnish

• toasted pine nuts

Method

• In a frypan over a medium heat add a drizzle of olive oil and the onion, fry off until it begins to soften. Add in the garlic, chilli flakes and a pinch of salt, cook until softened and toasted. Add in the kale and fry off until it starts to colour. Add in the chicken stock and cook down until the kale is tender, add the butter and cook out for a couple more minutes. Remove from heat and keep warm. 

• In a large saucepan combine the milk, garlic, bay, nut mag and a pinch of salt. Bring the liquid up to the simmer, pour the polenta into the pot of milk and stir. Cook gently until the polenta is hydrated and soft. Add in the butter and cheese, stir into the polenta until combined. 

• Serve the polenta in a bowl topped with the kale and s sprinkle of toasted pine nuts.

More like this

Mussel Vindaloo

Mussel Vindaloo

Recipe By Michael Weldon

Ingredients

• 2 tbs butter

• 1 brown onion, diced

• 3 tbs Patak’s vindaloo paste

• 500 ml Coles beef stock

• 1 kg mussels

• 3 sprigs curry leaf

• ¼ cup Coles roasted cashews

Serve With 

• steamed rice

• naan

Method

• In a saucepan with a lid, melt the butter then add the onion and fry until softened and lightly golden. Add the vindaloo paste and fry off until fragrant and it begins to split. Add the beef stock and reduce until the gravy thickens.

• Add the mussels and cover with a lid shake and agitate the saucepan until the mussels begin to open. Once a mussel is open remove and place onto a serving dish. Keep cooking and removing the mussels until all are cooked. 

• Add curry leaf and cashews to the grave cool down for 1 minute to thicken then pour the gravy over the mussels, serve with steamed rice and some naan to soak up the extra gravy. 

More like this

BBQ Lamb Backstrap Salad with Harissa Yoghurt

BBQ Lamb Backstrap Salad with Harissa Yoghurt

Recipe By Michael Weldon

Ingredients

• 2 Coles lamb back straps

• 1 tbs cumin powder

• 1 tbs paprika powder

• sea salt

• olive oil

Harissa yoghurt

• 1 cup Jalna Greek yoghurt

• 2 tbs harissa paste

• 1 tsp smoked paprika

• 1 lemon, juice

• 1 tin of Coles chickpeas, drained

• 1 red onion, sliced thinly

• 1 cucumber, seed removed and cut into half circles

• 1 bunch Coles mint, leaves picked

• 1 bunch dill leaves picked

• ½ bunch of parsley, leaves picked

Cooked using The Ziggy available at Barbeques Galore

Method

• Heat a bbq until it begins to smoke. 

• Dust the lamb backstraps with cumin and paprika powder and season with sea salt. Drizzle with olive oil and then place onto the grill. Turn the lamb 90 degrees before turn over to get cross hatch grill marks. Cook until the lamb is done to your liking. Then rest for a few minutes.

• In a bowl mix together the harissa yoghurt ingredients and season with sea salt. 

• In a bowl combine red onion, cucumber and herbs. Dress with olive oil and lemon juice, season with salt. 

• To plate up spread the yoghurt on the bottom of a sharing platter and top with the salad. Slice the lamb into 1cm thick pieces and place on top of the salad, garnish with chickpeas and extra herbs. 

More like this

Roasted Pumpkin with Sage Burnt Butter & Goats Curd

Roasted Pumpkin with Sage Burnt Butter & Goats Curd

Recipe By Daniel Matheson

Ingredients

• 1 whole Coles kent pumpkin, skin on, sliced in 3cm thick wedges

• ¼ bunch Coles sage, leaves sliced thinly

• 1 bunch watercress, torn roughly

• 120 g Coles goats curd

• 150 g salted butter, cubed

• 1 tbs milk

• 2 tbs Squeaky Gate extra virgin olive oil

• salt flakes to taste

Method

• Preheat an oven to 200 degrees (C).

• Slice the pumpkin in 10-12 wedges and place the wedges facing up on a lined baking tray. Drizzle a generous amount of extra virgin olive oil and sprinkle with salt flakes. Roast in the oven for 20 - 25 minutes or until the tops of the pumpkin have started to brown. Once roasted, take out of the oven and rest aside to cool down to warm.

• Melt the butter in a pan on medium heat and stir with a whisk until the colour begins to change and some foam rises to the top. Take off the heat, add in the sage and rest aside.

• In a separate bowl, whisk the goats curd until it softens, and fluffs then rest aside.

• On a large serving platter place the pumpkin wedges on the base, spoon over the goats curd so that there is at least some on each pumpkin piece and pour over the butter. Garnish with freshly ripped watercress. 

More like this