Grilled Octopus CousCous Salad

Grilled Octopus CousCous Salad

Recipe By Louis Tikaram

Ingredients

• 2 cups CousCous 

• 500 g octopus tentacles 

• 2 each bay leaves 

• 1 onion (peeled and quartered)

• 1 carrot (peeled and chopped)

• 1 celery stick (chopped)

• 1 tbsp black peppercorns 

• 250 ml Squeaky Gate extra virgin olive oil 

• 1 tbsp sea salt flakes

• 125 ml Squeaky Gate white balsamic vinegar 

• 1 clove garlic (crushed)

• 1 tbsp dried oregano, plus a pinch more

• ½ cup chopped continental parsley 

• 1 lemon 

Method

• Place the octopus into a medium saucepan with the bay leaves, onion, carrot, celery and peppercorns.

• Pour over cold water, until the octopus is covered. Bring to a boil, and simmer gently with the lid on for 1 – 1½ hours turning and stirring constantly so it cooks evenly. Check if the octopus is cooked by cutting with some kitchen scissors it should easily snip without much resistance. Remove from the heat and allow to cool slightly in the liquid.

• With a pair of tongs remove the octopus from the liquid and discard the liquid.

• Heat a grill to high and sear the octopus for 2 - 3 minutes until heated through, and starting to crisp and char. Once done, remove from the grill and cut the octopus into 1 cm pieces. 

• Whisk the olive oil, salt, vinegar, garlic, and oregano in a bowl and add the octopus pieces, leave to marinate while you cook the pearl couscous. 

• Bring a large saucepan of salted water to a boil. Add CousCous and cook until tender for 8-10 minutes. 

• Drain and pour CousCous into a large mixing bowl, then add your marinated and grilled octopus with a little scoop of the marinade. Squeeze over the lemon, add a pinch more oregano, chopped parsley and a little sea salt to serve.

• If you would like a little more punch add some more of the marinade.

• Serve and enjoy with family and friends!

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Chilli Charred Brussels Sprout Macadamia Cream

Chilli Charred Brussels Sprout Macadamia Cream

Recipe By Nornie Bero

Ingredients

• 400 g brussels sprouts

• 2 tbsp macadamias, crushed

• 1 tsp ginger, crushed

• 1 tsp crushed garlic

• 2 tbsp chilli flakes

• pinch lemon aspen salt

• 6 caperberries, halved

• 2 shallots

• 1 tsp bush tomato

• extra virgin olive oil

Method

• In a small bowl mix ground ginger, crushed garlic, chilli flakes, macadamia and a 3 tbsp of olive oil.

• Slice brussels sprouts in half and blanch in a large pot in boiling water for 4 mins, drain and set.

• In a frying pan add a good dash of olive oil, fry off shallots and brussel sprouts making sure to give the inner sliced side a good charring for about 3 minutes.

• Add 1 tbsp of crushed macadamia, bush tomato, 1 tbsp chilli mix and caperberries. Cook for 2 more minutes and finish with a pinch of lemon aspen salt.

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Spicy Fish Larb

Spicy Fish Larb

Recipe By Courtney Roulston

Ingredients

• 2 tbsp Squeaky Gate extra virgin olive oil

• 400 g skinless snapper fillets (can also use flathead or barramundi)

• 2/3 cup rice flour

• sea salt to taste

• 2 large eschalot, sliced (can use red onion if you can`t find)

• 2 long red chilli, sliced into thin strips

• ½ bunch mint, leaves picked

• ½ bunch coriander

• ¼ cup roasted cashews, roughly chopped

• baby gem lettuce leaves to serve

Dressing

• 1 tbsp brown sugar

• 2 tbsp fish sauce

• juice of 1 lime, plus extra wedges to serve

• 1 long red chilli, finely chopped

• 1 small birds eye chilli, finely chopped

Method

• Heat a frying pan over a medium-high heat. Season the fish with salt and dust the fish all over in the flour. Shake off any excess flour and cook the fish for 2 - 3 minutes each side, or until crispy on the outside and cooked through. Remove the fish from the pan and allow to cool slightly for 3 minutes before roughly breaking into large flakes.

• Make the dressing by placing the brown sugar and fish sauce into a small mixing bowl and use the back of a spoon to dissolve the sugar. Add in the lime juice, long chilli and birds eye chilli and mix well. Taste for balance and set aside.

• Place the eschalot, red chilli, mint and coriander, flaked fish and a few spoonfuls of the dressing into a large mixing bowl and gently toss to combine. Place the mixture onto a serving platter.

• Place the remaining dressing into a small dipping bowl. Garnish the salad with crushed cashews and serve with crisp lettuce leaves, extra herbs and lime wedges on the side.

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Zucchini Kebabs with Cashew Cream & Seeds

Zucchini Kebabs with Cashew Cream & Seeds

Recipe By Courtney Roulston

Ingredients

• 4 medium green zucchini, sliced into 1.5 cm rounds

• 3 tbsp Squeaky Gate extra virgin olive oil

• sea salt and pepper to taste

• ⅓ cup pomegranate seeds to serve

• ⅓ cup mint leaves to serve

Seed Mix

• 1 tbsp sesame seeds

• 1 tbsp pumpkin seeds, roughly chopped

• 1 tsp ground sumac

• 1 tsp whole cumin seeds

Cashew Cream

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

• 2 tbsp Squeaky Gate white balsamic vinegar

• 2 tsp Coles finest pure Canadian maple syrup

• ½ clove garlic

Method

• Heat a small frying pan over medium heat. Add the sesame and pumpkin seeds to the pan and toast for 1 - 2 minutes, or until golden. Add in the spices and 2 tablespoons of oil then season with salt and pepper. Place the mixture in a bowl and set aside to cool.

• Place the soaked cashews in a blending jug along with ⅓ cup of water, vinegar, maple syrup, garlic and a pinch of salt. Blitz until smooth and creamy.

• Heat a BBQ grill over a medium heat. Thread the zucchini rounds onto the skewers and drizzle with remaining oil and season with salt. Grill the skewers for 3 minutes each side, or until charred and tender.

• Place the zucchini skewers onto a serving platter and drizzle with a little of the cashew cream. Scatter with the seed mixture, pomegranate seeds and fresh mint before serving.

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Mushroom & Lentil Bolognese

Mushroom & Lentil Bolognese

Recipe By Courtney Roulston

Ingredients

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 brown onion, diced

• 2 cloves garlic, crushed

• 300 g Coles mushrooms, sliced

• 1 tbsp dried thyme leaves

• 2 bay leaves

• 2 carrots, grated

• 1 tbsp tomato paste

• 400 g tin Coles crushed tomatoes

• 1 cup (250 ml) Coles real chicken or vegetable stock

• 400 g tin lentils, drained

• 400 g Coles spaghetti

• parmesan cheese, grated from a block to serve

• ⅓ cup fresh basil leaves, to garnish

Method

• Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook for 2 minutes, or until softened.

• Add in the mushrooms, thyme, bay leaves, carrots, tomato paste and cook for 2 - 3 minutes to cook out the tomato paste. Pour in the tinned tomatoes, stock and lentils along with a pinch of salt and pepper. Simmer for 10 minutes, or until the lentils are starting to split and the sauce has reduced and become rich.

• Cook the pasta as per the instructions on the packet in salted boiling water and drain, reserving a little of the pasta water. Toss the pasta through the bolognese sauce, adding a little of the reserved pasta water to loosen. Serve with Parmesan grated over the top and scatter with fresh basil leaves.

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Wagyu Beef & Black Pepper Dumpling Noodles

Wagyu Beef & Black Pepper Dumpling Noodles

Recipe By Michael Weldon

Ingredients

• 1 pack of Mr Chen’s wagyu beef dumplings

• 2 x 200 g Mr Chen’s Singapore noodles

• 1 onion, sliced

• 2 garlic cloves, sliced

• 2 green capsicums, diced

• 3 tbsp oyster sauce

• 2 tbsp black beans

• 1 tsp white pepper

• 1 tsp white sugar

• 1 bunch gai lan

Method

• Heat a wok until smoking. Heat a couple of tablespoons of olive oil.

  Add the dumplings and fry until soft. Remove from the wok and keep warm.

  Dust out the wok, heat again add drizzle of oil. Add in the onion and garlic, stir fry for a couple of minutes. Add in the capsicum and mix through the wok. Add in the oyster sauce, black beans, pepper and sugar with a splash of water. Mix the ingredients through the wok then add in the noodles. Mix until the noodles are coated in the sauce. Add the dumplings back into the wok and toss through the mixture.

  Serve straight away.

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Blue Cheese & Chilli Pasta

Blue Cheese & Chilli Pasta

Recipe By Michael Weldon

Ingredients

• 500 g Coles penne pasta

• ¼ cup pine nuts

• 2 garlic cloves, sliced thinly

• 2 dried chillies, torn chopped

• ½ bunch parsley, chipped

• 125 g Coles blue cheese, crumbled

• ¼ cup toasted breadcrumbs

Method

• Cook the pasta following the instructions on the packet.

• In a dry frypan, toast off the pine nuts until golden brown then set aside.

• Five minutes before the pasta is ready, in a frypan, heat ½ cup of olive oil. Add the garlic and chilli and fry until lightly golden.

• Add a couple of ladles of the pasta liquid into the frypan to stop the frying. Add the blue cheese into the frypan and mix to melt.

• When the pasta is cooked, transfer it straight from the pot into a frypan and toss this together. Cook for a minute or so until the sauce thickens.

• Serve straight away topped with a sprinkle of the toasted breadcrumbs and some more parsley.

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Chicken Tinga & Avocado Tacos

Chicken Tinga & Avocado Tacos

Recipe By Louis Tikaram

Ingredients

• 4 Coles free-range chicken thighs, grilled and shredded

• 1 tbsp Squeaky Gate extra virgin olive oil

• 1 cup roughly chopped onion

• 2 cloves garlic, minced

• 3 chipotle peppers in adobo sauce, chopped

• 1 tsp dried oregano

• 1 tsp Coles ground cumin

• 4 ripe Coles tomatoes

• ½ cup Coles real chicken stock

• 1 tsp sea salt

For Serving

• 10 corn tortillas

• 2 ripe avocados, sliced

• ¼ cup chopped fresh coriander

• ½ cup diced white onion

• 1 lime, cut into wedges

Method

• Heat a large frypan over medium heat and add the oil and onion. Cook until the onions are golden, continuously stirring. Add garlic and continue to cook, then stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the chopped tomatoes, stock, and salt.

• Bring to a simmer, and cook for 5 minutes till the tomatoes are broken down. Place the tomato mixture in a blender and blitz till smooth.

• Return the blended sauce to the pan over low heat. Add the chicken and toss until it is  completely covered in sauce.

• To serve, top the tortillas with the chicken and garnish with the avocado slices, coriander, red onion, a squeeze of lime and anything else you love to eat! There are no rules with tacos!

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Leeks Vinaigrette

Leeks Vinaigrette

Recipe By Courtney Roulston

Ingredients

• 2 large leeks

• sea salt flakes & cracked black pepper to season

• 2 tsp Coles dijon mustard

• 2 tbsp Squeaky Gate white balsamic vinegar

• ⅓ cup Squeaky Gate extra virgin olive oil

• 1 tsp Coles Australian honey

• ¼ cup hazelnuts, toasted, roughly chopped

• 2 tbsp chives, finely chopped

Method

• Trim the dark green ends from the leeks so that you have the white and light green portions only. Trim the root end so that the leek will still hold together but all the fibrous tough parts are removed.

• Bring enough water to cover the leeks up to a simmer in a large deep-sided frying pan. Season the water with a generous pinch of salt and add in the leeks. Gently simmer for 20 - 25 minutes, or until tender and translucent. You can check with a small sharp knife inserted into the flesh. Drain well and transfer to a plate.

• Whisk together the mustard, vinegar, olive oil, honey and a pinch of sea salt.

• Once the leeks have cooled, cut them in half lengthways and arrange onto a serving platter cut side up. Spoon over the vinaigrette and top with cracked black pepper, hazelnuts and chives.

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Turkish Eggs

Turkish Eggs

Recipe By Michael Weldon

Ingredients

Yoghurt Base

• 2 cups Jalna Greek yoghurt

• 2 garlic cloves

• 1 tsp Coles cumin powder

• 2 tbsp Squeaky Gate extra virgin olive oil

• sea salt

Spiced Butter

• 75 g butter

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 tsp Coles smoked paprika

• ¼ tsp Coles cayenne pepper

Poached Eggs

• 4 free range eggs

• vinegar

• sea salt

To Serve

• 1 lemon, cut into wedges

• 1 loaf of crusty bread, toasted

• ½ bunch dill

Method

• In a bowl mix together the yoghurt base ingredients. Set aside to warm up to room temperature.

• In a small saucepan cook the butter until it browns then add in the olive oil and spices. Remove from heat and swirl or mix until the butter and oil are stained red.

• In a large saucepan of simmering water add a good splash of vinegar and a large pinch of salt. Crack the eggs into a teacup or ramekin 1 at a time and carefully pour the egg from the cup into the water. Cook until the eggs float then gently remove from the saucepan (drain on paper towel).

• To serve, spread a spoon of the yoghurt on the base of a bowl then top with a couple of eggs and then top the eggs with the spiced butter. Garnish with dill fronds and a side of toast.

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Reverse Marinade BBQ Chicken with Lemon, Olives & Garlic

Reverse Marinade BBQ Chicken with Lemon, Olives & Garlic

Recipe By Courtney Roulston

Ingredients

• ½ cup Squeaky Gate extra virgin olive oil

• 6 chicken thighs, skin on (optional) , boneless (alternatively 4 x chicken breast)

• sea salt and black pepper to taste

• 12 sprigs thyme, divided

• 2 large cloves garlic, sliced

• 2 lemons

• 1 tbsp Coles Australian honey

• 1 cup pitted Sicilian green olives, gently crushed (the ones from a jar are OK)

• crusty bread to serve

Method

• Heat a BBQ grill to a medium - high heat.

• To make the marinade, place the extra virgin olive oil, juice of one lemon, half the thyme sprigs, sliced garlic, honey and olives into a heat-proof tray. Place the tray onto the cooler side of the BBQ to gently warm through.

• Pat the chicken thighs dry and season with 2 tablespoons of oil, sea salt, black pepper and half the thyme leaves. Slice one of the lemons into thin rounds and toss with the chicken to coat.

• Grill the chicken thighs for roughly 5 minutes each side, or until crisp on the outside and cooked through in the centre. Grill the sliced lemon for 2 minutes, or until charred.

• Allow the chicken to rest for 5 minutes before slicing into approximately 1.2 cm strips. Nestle the sliced chicken, grilled lemon slices and any chicken juices into the warm oil mixture and leave to sit for 30 - 40 minutes to infuse before serving.

• Best served with a crisp green salad and crusty bread to mop up the juices.

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Grandma’s Dahl

Grandma’s Dahl

Recipe By Louis Tikaram

Ingredients

• 250 g yellow split peas or lentils (soaked in 1 l water overnight)

• 1 large knob ginger (peeled & sliced)

• 1 tbsp salt

• 1 heaped tbsp Coles ground turmeric powder

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 tsp black mustard seeds

• 1 tsp Coles cumin seeds

• 3 cloves garlic (crushed and chopped)

• 1 cup brown onion (finely diced)

• 10 Coles curry leaves

• 2 birds eye chilies (chopped)

• ½ cup chopped fresh coriander

Method

• Drain the lentils, then add to a medium pot with 1.25 litres of water and bring to the boil with sliced ginger, salt and turmeric powder.

• Boil for 15 minutes until the lentils are soft, then take off the heat and let sit for another 15 minutes.

• In a separate similar sized pot heat the canola oil and add the cumin & mustard seeds and stir over medium low heat till mustard seeds start to pop around 2 minutes.

• Add the diced onion, garlic, curry leaves and chilli and continue to cook till onions are translucent, around 1 to 2 minutes.

• Pour the entire pot of lentils & water into the pot of spices and bring back to the boil.

• Add the chopped coriander, give it a stir, turn heat off and place the lid on till serving.

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Kimchi & Pineapple Fried Rice

Kimchi & Pineapple Fried Rice

Recipe By Michael Weldon

Ingredients

• 3 free range eggs

• 3 Chinese sausages, sliced thinly

• 3 spring onions, save the green parts to garnish

• 1 carrot

• 300 g cooked rice

• ½ pineapple, diced

• 1 cup kimchi diced

• 1 handful bean shoots

• 2 tbsp Coles Asia soy sauce

• 2 tbsp Coles Asia sesame oil

• 1 tbsp sugar 

Garnish

• coriander

• fried shallots

Method

• In a smoking hot wok, add the sesame oil, sausage and rice. Add the carrot, onion and eggs. Fry for a couple of minutes until the rice is broken up.

• Add in the pineapple, kimchi and bean shoots, toss through the rice until heated through.

• Add in the soy, sesame and sugar, toss together and cook for a further minute.

• Serve topped with coriander, spring onion and fried shallots.

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Chicken Curry Kebab

Chicken Curry Kebab

Recipe By Michael Weldon

Ingredients

• 4 chicken thighs, sliced in strips

• 2 tbsp Patak’s butter chicken paste

• 2 tbsp Jalna Greek yoghurt

Salad

• 2 tomatoes, diced

• 1 cucumber, diced

• 1 red onion, diced

• ½ bunch coriander leaves picked

• 1 tsp cumin powder

• 1 tbsp Squeaky Gate extra virgin olive oil

• 1 tbsp Squeaky Gate white balsamic vinegar

• sea salt

Garlic Yoghurt

• 2 garlic cloves

• 1 cup Jalna Greek yoghurt

• pinch of salt

To Serve

• 4 Patak’s garlic naan bread

• chilli, to garnish

Method

• Heat a pan on medium heat. Add the butter chicken paste and oil and combine until it begins to separate. Add the chicken and stir. Add the yoghurt.

• In a bowl, mix together the salad ingredients, season with sea salt to your liking.

• In a bowl, combine the garlic and yoghurt with a pinch of salt. Stir until combined.

• To make the wraps, spoon the butter chicken, the salad and then finish with the sauce.

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Beef Tacos With Tomato Salsa

Beef Tacos With Tomato Salsa

Recipe By Courtney Roulston

Ingredients

• 500 g Coles scotch fillet (or flank steak)

• sea salt and black pepper to taste

• 4 tbsp Squeaky Gate extra virgin olive oil

• 2 small white or brown onions

• 2 jalapeno chillies

• 2 cups small-medium fresh yellow or green tomatoes

• 2 cloves garlic

• 2 fresh limes

• ½ tsp ground cumin

• ½ bunch coriander, plus extra sprigs to serve

• 50 g halloumi cheese, crumbled to serve

• 12 small tortillas to serve

Method

• Remove the steaks from the refrigerator and allow it to rest at room temperature for 45 minutes - 1 hour in a cool area. Season the steak with sea salt and rub over 1 tablespoon of oil. Heat a BBQ grill over a medium / high heat and place the steak on the grill. Cook the steak for 5 minutes on each side, or until cooked to your liking. Remove and allow to rest in a warm area for 5 minutes before thinly slicing across the grain.

• Meanwhile, cut one of the onions into quarters and place onto the grill with the jalapeno chillies, tomatillos and garlic cloves. Cook for 5 - 6 minutes, or until charred and softened. Place the charred onion, chillies, tomatillos, garlic, juice of 1 lime, ground cumin, coriander, remaining oil and a pinch of salt and pepper into the jug of a stick blender. Blitz until the salsa is smooth and green.

• Chop the remaining onion into a rough dice and place into a bowl with the juice of ½ lime and extra coriander.

• To serve, place a few slices of steak into a warm tortilla and top with the tomatillo salsa, crumbled cheese and onion salad. Serve warm with lime wedges on the side.

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Pasta Salad With Grilled Vegetable, Chilli, Mint & Parmesan

Pasta Salad With Grilled Vegetable, Chilli, Mint & Parmesan

Recipe By Courtney Roulston

Ingredients

• 250 g macaroni pasta (can also use curls or elbow pasta)

• sea salt and cracked black pepper to taste

• 2 long red chilli

• 2 medium sized zucchini, sliced diagonally

• 300 g green beans, trimmed

• 250 g Coles vine cherry tomatoes

• 1 clove garlic, finely grated

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

• zest and juice of ½ lemon

• 1 cup mint, leaves picked

• 1 tbsp Squeaky Gate caramalized balsamic vinegar

• ½ cup parmesan cheese, shaved from a block with a veg peeler

Method

• Bring a pot of salted water up to the boil. Cook the pasta for 10 - 12 minutes, or until al dente. Drain the pasta and set aside.

• Heat a BBQ plate or grill pan over a medium heat. Toss the chillies and vegetables in 30 mls of the olive oil and season with sea salt. Grill for 6 - 8 minutes or until charred and tender, but still have some texture.

• Chop the chilli into rings and remove the vines from the tomatoes. Place all the warm vegetables into a large bowl and toss with the garlic, pasta, lemon zest, lemon juice and remaining oil. Allow to cool slightly in the bowl.

• Toss the mint leaves through the salad and place onto a serving platter. Top with shaved parmesan, balsamic vinegar, cracked black pepper and a drizzle of extra virgin olive oil.

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Grandma’s Fijian Mud Crab Curry

Grandma’s Fijian Mud Crab Curry

Recipe By Louis Tikaram

Ingredients

• 1 whole mud crab (around 1.5 kg)

• 4 tbsp Indian hot curry powder

• 2 tbsp Coles sea salt

•  ¼ cup oil

• 1 tsp mustard seeds

• 15 curry leaves

• 1 brown onion, diced small

• 4 cloves crushed garlic

• 1 large knob ginger, diced small

• ½ bunch fresh coriander

• 250 ml fish stock (optional alternative: veg stock)

Method

• To prepare the crab:

• Place the mud crabs in the freezer for 30 minutes or until the crab has fallen asleep. Turn the crab upside down and lift the tail and pull this away from the crab's belly, place your thumb on the bottom of the tail then pull away the main shell of the crab with your thumb until it is free from the rest of the body. Pluck the long grey 'dead man's fingers' and any other left over gills or shards of shell.

• Place crab on a chopping board and, using a heavy bladed knife, cut the crab in half through the body. Cut off the main claw and then cut the remaining part of the body into 2 halves. Using the back of the knife, bash on the claws to crack slightly to allow the spices to flavour the meat and the crab to cook more easily.

• Heat oil in a large pot to a medium high heat. 

• Add the mustard seeds and stir till they begin to pop, add the curry leaves followed by the onion, ginger and garlic and cook for 2 minutes or until soft.

• Sprinkle in the curry powder and cook for a further 2 minutes until aromatic.

• Add the crab to the pot and stir while it cooks.

• Add the stock and bring to the boil then turn down the heat to a simmer and continue to cook for a further 10 minutes until the crab is cooked and liquid is reduced. Turn off the heat and stir in the chopped coriander and serve.

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Pan Fried Barramundi with Yoghurt & Harissa Butter

Pan Fried Barramundi with Yoghurt & Harissa Butter

Recipe By Courtney Roulston

Ingredients

• 2 x 175 g fillets barramundi, skin on

• sea salt and pepper to taste

• 1 tbsp Squeaky Gate extra virgin olive oil

• 1 clove garlic, crushed

• 3 big cups baby spinach or baby kale

• 60 g butter

• 1 tbsp harissa paste

• 1 heaped tbsp pine nuts

• juice of ½ small lemon, plus extra to serve

• ¾ cup Jalna Greek yoghurt

• ¼ cup dill sprigs to serve

Method

• Heat a non - stick frying pan over medium heat. Drizzle the barramundi with oil and season with sea salt. Cook skin side down in the pan for 4 - 5 minutes, or until the skin is crispy and golden brown. Turn the kingfish over and cook for 20 - 30 seconds on the flesh side. Remove from the pan and set aside to continue slowly cooking as it rests.

• Place the pan back onto a medium heat and add in the garlic and cook for 30 seconds before adding in the spinach and a pinch of salt. Stir for 1 minute, or until the spinach is bright green and wilted. Remove the spinach from the pan and set aside with the barramundi.

• Place the pan back onto a medium heat and add in the pine nuts and toast for 1 minute. Add in the butter and cook until the butter is foaming, then stir in harissa paste. Cook for 1 - 2 minutes, or until the nuts are starting to turn golden and the harissa is fragrant. Turn off the heat and add in the lemon zest and juice.

• To serve, spread the yoghurt onto the base of a serving plate. Top the yoghurt with the spinach and barramundi fillets. Spoon over some of the harissa pine nut butter. Garnish with dill fronds and serve with extra lemon wedges on the side. 

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Pork & Prawn Wonton Soup

Pork & Prawn Wonton Soup

Recipe By Michael Weldon

Ingredients

For The Wontons

• 250 g Coles pork mince

• 250 g Coles deli prawns, cooked and chopped

• 2 tbsp Coles Asia soy sauce

• 2 tbsp garlic chives, thinly sliced

• 1 tsp rice wine vinegar

• 1 tbsp cornstarch

• 1 small knob ginger, grated

• 1 garlic clove

• 1 tsp Coles Asia sesame oil

• 1 pack square wonton wrappers

For The Soup

• 1 ltr chicken broth

• 1 large knob peeled ginger, sliced

• ¼ cup Coles Asia soy sauce

• 2 garlic cloves, smashed

• 1 tbsp Coles Asia sesame oil

• ½ bunch sliced green shallot, for garnish

Method

• In a large bowl, mix the pork, prawn, soy sauce, chives, vinegar, corn starch, ginger, garlic and sesame oil until fully combined.

• Using your finger, wet the edges of the wonton wrapper with water. Place half a tablespoon of pork filling in the centre of the wonton wrapper. Fold wonton in half diagonally to create a triangle and seal the edges. Fold the two identical corners in on each other and press again to seal. Repeat until all wonton wrappers are filled.

• Bring all soup ingredients to a boil. Simmer on low for 10 minutes. Lower in wontons and cook for 10 minutes more. Taste for seasoning then serve into bowls and garnish with green onions.

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Wok Tossed Lettuce

Wok Tossed Lettuce

Recipe By Courtney Roulston

Ingredients

• 1 large Coles iceberg lettuce (using slightly wilted lettuce is OK) 

• 1 tbsp Squeaky Gate extra virgin olive oil

• 2 cloves garlic, peeled, roughly chopped

• 2 tsp ginger, julienne

• 25 g butter

• 1 tbsp oyster sauce

• ½ tsp honey

• ½ tsp Coles black pepper (grinder)

• 1 tsp Coles Asia sesame oil

Method

• Wash the lettuce in a bowl of ice cold water (this will revive the lettuce if it is wilted), then drain well and chop into 8 wedges. Set aside.

• Heat a wok over a high heat and pour in the oil. Add in the garlic, and ginger and cook for 40 seconds, or until fragrant.

• Add in the lettuce and stir for 30 seconds before adding in the butter, oyster sauce, honey and black pepper. Continue to stir fry for 1 - 2 minutes, or until the lettuce is slightly wilted, but still has some texture in the core.

• Drizzle in the sesame oil at the last moment then remove the wok from the heat and place onto a serving plate. Serve immediately.

• *Best served with steamed rice, egg or pork dishes.

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