Caramelised Vinegar Mimosa Dressing

Caramelised Vinegar Mimosa Dressing

Recipe By Louis Tikaram

Ingredients

• 1 cup Squeaky Gate extra virgin olive oil

• ½ cup Squeaky Gate caramelized balsamic vinegar

• ¼ cup orange juice, plus zest

• 1 tbs dijon mustard

• ¼ bunch tarragon, chopped

• pinch of salt

• pinch of sugar

• pinch of black pepper 

Salad

• 2 baby gem lettuce, leaves separated

• 1 avocado, diced

• 2 tbs pickled red onion

• ½ bunch chives, sliced

• ½ bunch tarragon, chopped

Method

• In a jar with a tight-fitting lid combine the dressing ingredients and shake well until combined. Taste and adjust seasoning to your liking.

• Arrange the salad ingredinets on a large platter. Starting with the lettuce and then topping with the other ingredients. Pour over enough dressing to coat the leaves.

• Store the rest of the dressing in the fridge for your next salad.

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Glazed Barramundi With Sticky Fish Sauce

Glazed Barramundi With Sticky Fish Sauce

Recipe By Michael Weldon

Ingredients

• 2 barramundi pieces, flesh side scored like a christmas ham

Sticky Glaze

• 2 tbsp fish sauce

• 1 tsp hot sauce

• 1 lemongrass stick, bruised and cut into small thin slices

• 2 tbsp Squeaky Gate apple cider vinegar

• 2 tbsp brown sugar

To Serve

• lime, wedge

• jalapeno, sliced

Method

• Preheat your oven to 200 degrees (C).

• Add the glaze ingredients into a small saucepan and place over a medium heat. Cook until the glaze thickens into a syrup. Allow to cool.

• Place the barramundi skin side down on an oven tray. Brush with a thick coating of the glaze. Place in the oven and cook for 5 minutes. Glaze again and cook for 5 more minutes and repeat this process again once more. When the fish is cooked, remove from the oven, glaze once more and rest.

• Serve on your Christmas table with a wedge of lime and sliced jalapenos.

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Mixed Grain & Cherry Salad

Mixed Grain & Cherry Salad

Recipe By Courtney Roulston

Ingredients

• 2 cup fresh cherries, halved, pitted

• 250g Coles 7 grains microwave rice pouch

• ½ red onion, finely slice into thin wedges

• ½ can Coles brown lentils, rained, rinsed

• 2 tsp whole cumin seeds

• 1/3 cup sesame seeds

• ½ cup sunflower seeds

• ½ cup pepita seeds

• ½ cup slivered almonds

• ½ bunch flat leaf parsley

• ½ bunch mint, roughly chopped

Dressing

• zest and juice of 1 large lemon

• sea salt and black pepper to taste

• 1 tbsp maple syrup

• ¼ cup Squeaky Gate extra virgin olive oil

Method

• Place the rice pouch into a frying pan over a medium heat with ¼ of a cup of water. Cook for 2 - 3 minutes to refresh the rice (alternatively heat in a microwave for 2 minutes). Set the rice aside in a large mixing bowl to cool.

• Place the same pan back onto a medium heat and add in all the seeds and almonds. Cook, stirring for 3 - 4 minutes, or until the seeds are toasted and golden. Set aside in a bowl to cool.

• Mix all the dressing ingredients together until combined.

• Add the seed mixture to the rice along with the onion, lentils, ¾ of the cherries, parsley, mint and pour over the dressing. Toss well then place the salad onto a serving plate. Scatter over the remaining cherries and some extra mint leaves before serving. 

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Cucumber & Snow Pea Salad

Cucumber & Snow Pea Salad

Recipe By Louis Tikaram

Ingredients

Salad

• 4 x lebanese cucumbers, sliced into strips

• 40 x snow peas, julienne

• ½ pack Coles enoki mushrooms

• 1 long red chilli, seeds removed and julienne

• 1 tsp toasted white sesame seeds

• 1 tsp toasted black sesame seeds

• 1 pack crispy nori snack

• ½ cup sesame dressing (ingredients in list below)

Sesame Dressing

• ¼ cup Coles Asia soy sauce

• 2 tbsp Coles Asia sesame oil

• ¼ cup Squeaky Gate apple cider vinegar 

• ¼ cup Squeaky Gate extra virgin olive oil 

• 1 tbsp sugar

Method

• Combine all the sesame dressing ingredients and mix until coagulated.

• Top and tail the cucumber and snow peas then slice them into thin strips about 4 cm long.

• Separate the enoki mushrooms into individual strands. Split and de-seed the long red chili then slice into thin julienne.

• Combine everything into a mixing bowl and generously dress with the sesame dressing.

• Serve into a bowl and sprinkle with some crispy nori, toasted white and black sesame seeds on top and serve immediately.

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Mexican Beans With Roast Sweet Potato, Fennel & Silverbeet

Mexican Beans With Roast Sweet Potato, Fennel & Silverbeet

Recipe By Stephanie Alexander Kitchen Garden Foundatin

Ingredients

• 2 medium sweet potatoes or pumpkin (approx. 500 g), chopped into 2 cm cubes

• 1 tsp cumin seeds, dry roasted and ground

• 1 tsp cinnamon

• 1 tbsp olive oil, plus extra for drizzling

• sea salt, to taste

• freshly ground black pepper, to taste

• 2 onions, peeled and roughly chopped

• 1 red chilli, de-seeded and finely sliced

• 1 green chilli, de-seeded and finely sliced

• 1 fennel bulb, roughly chopped

• 1 handful of silverbeet, shredded

• 3 garlic cloves, peeled and finely chopped

• 10 tomatoes, roughly chopped, or 2 x 400 g tins

• chopped tomatoes

• 2 x 400 g tins beans or 200 g dried beans soaked and

• cooked (such as cannellini, kidney, black eyed, chickpeas)

• 1 small handful of parsley, roughly chopped

• 1 large handful of coriander, roughly chopped

Method

• Preheat the oven to 200°C.

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

• Place the sweet potato or pumpkin in the bowl and sprinkle with 1 tsp of cumin and 1 tsp of

• cinnamon, then drizzle with ó tbsp olive oil and a pinch of salt and pepper.

• Toss to coat, layer on the baking tray and bake for 20 minutes until soft and golden.

• Heat the large saucepan on medium heat and add the remaining olive oil.

• Add the onion, chilli, fennel, silverbeet and garlic and cook for 5 minutes.

• Add the remaining spices and cook for another 5 minutes, stirring. Add the tomatoes and beans.

• Stir well and bring to the boil, reduce heat and simmer with the lid on for 20 minutes.

• Add some water if the sauce looks too thick.

• Stir the sweet potato/pumpkin and herbs through the bean mixture.

• Taste and season with salt and pepper.

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Mortadella & Smoked Mozzarella Skewers With Pistachio Pesto

Mortadella & Smoked Mozzarella Skewers With Pistachio Pesto

Recipe By Michael Weldon

Ingredients

Pistachio Pesto

• ½ bunch fresh basil, leaves picked

• ½ bunch fresh parsley

• ¼ cup parmesan, shredded

• ¼ cup pistachio nuts, roasted

• juice from ½ lemon

• ½ cup Squeaky Gate extra virgin olive oil

• sea salt

• black pepper

 Skewers

• 300 g sliced mortadella

• 200 g smoked mozzarella, diced into 2 cm cubes

• 8 soaked bamboo skewers

Method

• In a mortar and pestle, pound the pesto ingredients until smooth.

• Cut your mortadella sliced in half to have half circles. Take a piece of mortadella and wrap it around a piece of smoked mozzarella, then skewer it. Repeat this process until you have 3 pieces of each bundle on each skewer.

• Heat a grill to medium heat, brush the grill and the skewers with oil and cook on the grill. They will be ready when the mortadella is charred and crisp. The smoked mozzarella should just be starting to melt.

• Serve the skewers on a platter, topped with the pesto.

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Prawn & Chive Wonton Noodle Soup

Prawn & Chive Wonton Noodle Soup

Recipe By Courtney Roulston

Ingredients

• 3 large slices ginger, julienne

• 2 cloves garlic, whole, crushed

• 2 green onions, white parts bruised, green tops finely sliced into rings

• 2 whole dried shiitake mushrooms

• 1 ltr Coles real salt chicken stock

• 1 tbsp Mr Chen’s light soy sauce

• 10 Mr Chen’s prawn & chive wonton dumplings

• 2 heads bok choy, sliced into quarters lengthways

• 2 tsp sesame oil

• 2 portions Mr Chen’s thin egg noodles, refreshed in hot water

Method

• In a large pot combine the ginger, garlic, white parts of the spring onions, shitake mushrooms and stock. Bring up to a simmer and add the wonton dumplings then cover and cook for 6 - 8 minutes, or until aromatic.

• Remove the mushrooms from the stock and slice them into thin strips. Place the bok choy and soy sauce into the stock and cook for 1 minute.

• Divide the egg noodles into the base of 2 serving bowls. Top the noodles with the dumplings, bok choy and mushrooms then ladle over the hot stock. Top each soup with a little sesame oil and sliced green spring onions before serving.

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Broken Lasagne

Broken Lasagne

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

For the pasta dough:

• 400 g 00 flour

• pinch of sea salt

• 1 tsp Squeaky Gate extra virgin olive oil

• 4 free range eggs

For the pasta dish:

• 1 kg Japanese pumpkin, peeled and cut into 2 cm cubes

• 125 ml olive oil

• 4 garlic cloves, smashed

• 1 onion, sliced

• 1 small handful sage leaves

• 1 small handful thyme leaves

• salt and freshly ground black pepper, to taste

• 1 long red chilli, chopped

• 1 fennel bulb, shaved, reserve and chop the leafy green fennel fronds (also known as the throngs)

• 1 small handful dill

• 500 g ricotta

• 200 g pecorino cheese, grated

Method

• Preheat the oven to 180°C.

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

To make the pasta dough:

• Put the flour, salt and oil in the food processor.

• Turn the motor on and add the eggs, one at a time, until the dough just comes together.

• Remove the dough from the food processor and knead on a lightly floured surface for about 5 minutes.

• Cover the dough in plastic wrap and refrigerate for 30 minutes.

• Cut the dough into eight even pieces, set aside one piece to work on, and cover the rest with a tea towel to keep moist.

• Roll the first piece through the widest setting of the pasta machine. Fold the piece in half and roll it through again – do this about eight times, until the pasta is smooth.

• Set the rollers to the next widest setting and pass the dough through.

• Continue changing the settings and passing the lengths of dough through, until the dough has passed through the second-thinnest setting.

• Cover the rolled dough with tea towels to avoid it drying out.

• Repeat this process with the remaining dough until all the pieces of dough have been rolled into sheets.

• Place sheets on a floured surface and break or tear each sheet into portions about half the size of your hand.

To roast the pumpkin:

• Put the pumpkin pieces on the tray and toss with the olive oil, garlic, onion, and half the quantity of sage and thyme.

• Season with salt and pepper, and roast in the oven until tender and golden.

• Remove from the oven.

To assemble the dish:

• Bring a large pot of salted water to the boil.

• Cook the broken lasagne portions in the boiling water until they float to the surface.

• Drain the pasta and return to the pot.

• Add the warm roast pumpkin mixture, the rest of the sage and thyme, chilli, fennel, green throngs, dill, ricotta and pecorino to the pot.

• Mix the pasta and the rest of the ingredients together gently – not too much.

• Place onto a serving dish for your guests to help themselves.

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Prawns With Spicy Mayo, Mango, Coriander & Cos Lettuce

Prawns With Spicy Mayo, Mango, Coriander & Cos Lettuce

Recipe By Louis Tikaram

Ingredients

• 10 gem lettuce leaves

• 1 cup japanese mayonnaise

• ¼ cup sriracha spicy chili sauce

• 1 cup picked coriander leaves

• 1 firm mango, cut into matchsticks.

• 10 cooked prawns, peeled (tails intact), deveined

• ½ a lime, juice & finely grated zest

Method

• Arrange lettuce on a platter.

• Mix the Japanese mayo and sriracha together, keep the leftover in the fridge for an epic condiment with other dishes.

• Dollop 1 teaspoon into each lettuce leaf, top with a pinch of mango and prawns then scatter with coriander leaves.

• To serve, drizzle over lime juice and sprinkle with zest.

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Cous Cous with Zucchini, Mint & Chill

Cous Cous with Zucchini, Mint & Chill

Recipe By Courtney Roulston

Ingredients

• ¾ cup couscous

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

• sea salt and black pepper to taste

• 3 green zucchinis, sliced into 3 mm rounds

• 2 long red chillies

• zest and juice of 1 lemon

• 2 tsp Coles finest maple syrup

• 1 tsp dijon mustard

• ½ cup mint, leaves picked

• ⅓ cup pomegranate seeds

• ¼ cup pistachio nuts, chopped

Method

• Place the couscous into a flat bottom bowl and drizzle with 20 ml of oil. Using clean hands rub the oil all over the couscous so it is coated. Pour ¾ cup boiling water over the couscous and stir until absorbed.  Cover with a plate and set aside for 6 - 8 minutes to steam.

• Heat a grill pan over a medium-high heat. Drizzle the zucchini with 20 ml of oil and season with salt and pepper.

• Grill the zucchini and chilli for 2 minutes, or until just softened, but still holding together. Set aside to cool.

• Whisk together the lemon zest, lemon juice, maple syrup, mustard and a pinch of salt and pepper.

• Fluff the couscous up with a fork so the grains are all separate. Toss through the zucchini, half the mint and lemon dressing.

• Place onto a serving platter and scatter with remaining mint leaves, chilli, pomegranate and pistachio nuts.

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Pepperberry Molasses Emu With Warrigal Greens

Pepperberry Molasses Emu With Warrigal Greens

Recipe By Nornie Bero

Ingredients

• 400 g emu (optional: kangaroo)

• 1 tsp pepperberry

• 1 tsp saltbush

• 2 tbs dijon mustard

• 4 tbs molasses

• 2 tbs extra virgin olive oil

Warrigal Greens Chimi Churri

• 2 cup chopped warrigal greens

• 1 cup chopped coriander

• 1/2 cup chopped parsley

• 2 long red chillies

• 1/2 cup red wine vinegar

• 1/2 cup oregano

• 1 cup olive oil

• 1 tbs minced garlic

• pinch of sea salt

Method

• Mix well the Molasses, mustard, pepperberry, saltbush and oil then rub mixture in emu fillet and set aside for 20 minutes.

• In a hot pan, sear off one side of the meat for 4 minutes and 3 minutes on the other side then set aside to rest for 2 minutes.

• Slice and serve with chimi churri.

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Cauliflower & Chickpea Curry

Cauliflower & Chickpea Curry

Recipe By Courtney Roulston

Ingredients

• 1 whole cauliflower, leaves attached

• 3 tbsp Squeaky Gate extra virgin olive oil

• 1 brown onion, sliced

• 2 cloves garlic, finely chopped

• 1 tbsp ginger, finely chopped 

• 1 long red chilli, half finely chopped, half sliced into rings

• 1 tsp Coles ground cumin

• coriander

• 1 tsp Coles turmeric

• 1 tsp Coles garam masala

• 400 g can Coles crushed tomatoes

• 400 g can Coles chickpeas, drained

• 300 ml Coles canned coconut cream

• 1 tbsp lemon juice

• ¼ bunch fresh coriander to serve

• ¼ cup mint leaves to serve

Method

• Preheat the oven to 190 degrees (C). Place the cauliflower upside down into a large pot of simmering water and leave to cook for 8 minutes. Carefully remove and place upright onto a lined oven tray. Drizzle with 1 tablespoon of the oil and season with a pinch of salt. Cover the cauliflower with foil and bake for 20 minutes. Remove the foil and continue to cook for 20 minutes, or until tender on the inside and golden on the outside.

• Heat the remaining oil in a large frypan over a medium heat. Cook the onions for 4 - 5 minutes, or until starting to turn golden. Add in the garlic, ginger, half the chili and cook for 1 minute, or until fragrant. Mix in the dry spices and continue to cook for 1 - 2 minutes to release their oils.

• Pour in the tinned tomatoes, chickpeas and ½ can of water. Bring up to a simmer then add in 250 ml of the coconut milk and season with a pinch of salt. Simmer for 5 minutes or until the sauce has thickened slightly. Remove from the heat and squeeze in the lemon juice.

• Spoon the curry sauce on the base of a large platter and top with the whole roasted cauliflower. Cut the cauliflower into 4 large wedges then garnish with remaining coconut cream, sliced chilli, coriander and mint. Optional: serve with steamed rice.

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BBQ Prawns with Chunky Romesco Sauce

BBQ Prawns with Chunky Romesco Sauce

Recipe By Courtney Roulston

Ingredients

• 12 xl raw/green Australian king tiger prawns, whole

• sea salt and pepper to taste

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

• 1 lemon, sliced in half

Special Equipment

• 4 wooden or metal skewers 

Romesco Sauce

• 200 g perino red cherry tomatoes

• 1 long red chilli

• 285 g jar piquillo peppers, drained

• 1 clove garlic, peeled

• ½ tsp smoked paprika

• 2 tbsp sherry or red wine vinegar

• 120 g whole roast almonds

Method

• Heat a BBQ grill over a high heat. Add the cherry tomatoes and chilli straight onto the grill and cook for 4 - 5 minutes, or until blistered and starting to split.

• Thread 3 prawns onto each skewer. Drizzle with remaining oil and season with salt and pepper.

• Place the cut lemon and prawns skewers on the grill and cook for 2 minutes each side, or until the prawns have changed colour and are cooked through and the lemon has charred.

• Place the tomatoes and chilli into the jug of a food processor along with the piquillo peppers, garlic, paprika, vinegar and a pinch of salt and pepper. Blitz until the mixture is combined. Pour in 50 ml of the oil and add the almonds then pulse until the mixture is a chunky sauce consistency. Place the romesco into a sterilise jar and set aside.  

• Place the skewers onto a serving platter along with the charred lemon. Place some romesco sauce into a small bowl and serve warm.

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Demitri's Eggplant Balls

Demitri's Eggplant Balls

Recipe By Dimitri’s Feast

Ingredients

• 1 large eggplant

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 ½ cup panko breadcrumbs

• 3 cloves garlic,

• ½ cup fresh flat-leaf parsley chopped

• 1 tsp oregano

• 1 chia mix (egg substitute) (1 tbsp chia seeds mixed with 2.5 tbsp water)

• ½ tsp salt

• cracked black pepper to taste

• 4 cups napoli sauce

• 2 tbsp vegan yoghurt to drizzle over top (optional: non-vegan yoghurt)

Method

• Preheat the oven to 200 degrees (C). Line a baking sheet with greaseproof paper and set aside. 

• Chop the eggplant into 1-inch pieces. Heat the olive oil over medium heat and add eggplant along with ¼ cup water. Sauté for 10 minutes until eggplant is slightly brown and tender.

• Transfer the cooked eggplant into a food processor along with all the other ingredients. Process to just bring mixture together and check seasoning.

• Roll the mixture into golf ball size and place on baking sheet. Bake for 20-25 minutes, until balls are browned and crispy on the outside. When the eggplant balls are cooked through, add them to napoli sauce and heat all the way through. 

• Serve with yoghurt drizzled over the top.

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Oat & Lentil Curry

Oat & Lentil Curry

Recipe By Michael Weldon

Ingredients

• 1 cup red split lentils, soaked in cold water for 30 mins

• 1 red onion, sliced thinly

• 2 garlic cloves, sliced thinly

• 1 small piece of ginger sliced thinly

• 1 tbsp cumin seeds

• 1 tsp mustard seeds

• 1 tsp garam masala

• 1 tsp turmeric

• 1 tsp chilli flakes

• 2 sprigs curry leaves

• 1 tin (400 g) Coles diced tomatoes

• 1 cup Red Tractor Australian organic creamy style rolled oats

• 1 1/2 ltr Coles vegetable stock

• 2 fresh tomatoes, diced

• ½ bunch coriander, chopped

• 1 sprigs curry leaf, fried

Method

• In a large saucepan over a medium heat fry off the onion, garlic and ginger. Fry for a couple of minutes then add the cumin, mustard seeds, garam masala, turmeric, chilli flakes, curry leaves and fry for a minute. Add in tomatoes and stir through the pot.

• Add in the drained lentil and the oats. Cover with the stock and stir together. Bring the mixture up to the boil then reduce to a simmer and cook until everything softens and the stock is absorbed. This should take 20 – 25 minutes. The mixture should be thick and silky like a creamy dahl.

• Serve in a bowl and top with diced tomatoes, chopped coriander and fried curry leaves.

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Seafood & White Bean Cassoulet

Seafood & White Bean Cassoulet

Recipe By Courtney Roulston

Ingredients

• 180 g firm Coles deli white fish (optional: snapper, flathead or barramundi)

• 6 raw/green Coles deli Australian king/tiger prawns, shells on

• 500 g Coles deli mussels (optional: pipis or clams)

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

• sea salt and pepper to taste

• ½ brown onion, diced

• 2 cloves garlic

• ¼ cup white wine

• ½ leek, white part only, sliced

• ½ carrot, finely diced

• ¼ small fennel bulb, finely diced, fronds reserved

• ½ can Coles white beans, drained

• 1 slice sourdough bread, crusts removed

• 2 tbsp flat leaf parsley

• baguette bread to serve

Method

• Cut the fish into 4 large chunks and set aside. Peel the heads from the prawns and set aside in a bowl.

• Place the sourdough bread into a small food processor and blitz with the parsley, 1 clove garlic, 1 tablespoon of oil and a pinch of salt until combined. Heat a frying pan over a medium heat and add in the breadcrumb mixture. Toast for 2 - 3 minutes, or until the mixture is crispy. Set aside to use later on.

• Place the same pan back onto the heat with 2 tablespoons of oil over a medium heat. Add in the prawns and cook for 30 seconds each side, or until the shells are just starting to turn pink and remove from the pan. Leave the pan on the heat and add in the prawn heads, diced onion and remaining garlic clove. Cook for 2 minutes to soften then add in the mussels and the wine. Cook until the clams start to open then set the clams aside with the prawns. Strain the stock and reserve in a bowl.

• Heat remaining oil in the same pan over a medium heat and cook the leek, carrot and fennel with a pinch of salt for 3 - 4 minutes. Add in the reserved stock, white beans and ½ cup of water. Bring up to a gentle simmer then add in the fish and poach for 2 minutes. Add in the reserved prawns and mussels then cover with a lid and leave for 2 minutes to finish cooking the fish and warming the prawns through. Scatter the breadcrumb mixture over the top along with the fennel fronds. Serve with crusty baguette on the side.

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Ultimate Chicken Salad Sandwich with Yoghurt Dressing

Ultimate Chicken Salad Sandwich with Yoghurt Dressing

Recipe By Michael Weldon

Ingredients

• 1 roast chicken, meat picked from the bones

• 1 butter lettuce, washed

• 1 avocado, sliced

• 50 g butter

• 1 whole turkish bread (or your other favourite bread)

Pickled Fennel

• ½ head of fennel, sliced as thin as possible

• ½ cup Squeaky Gate white balsamic vinegar

• ¼ cup sugar

• pinch of salt

Yoghurt Dressing

• 1 cup Jalna greek yoghurt

• 1 tbsp dijon mustard

• 1 tbsp Squeaky Gate extra virgin olive oil

• ½ lemon juice

• ¼ cup chopped smoked almonds

• ¼ cup capers

• ¼ bunch chives

• ¼ bunch tarragon

• pinch sea salt

Method

• In a small saucepan combine the vinegar, sugar, salt and ¼ cup water. Bring to a boil then pour over the fennel and allow to pickle for 20 minutes.

• In a mixing bowl whisk together the yoghurt, Dijon, olive oil, lemon juice and a pinch of salt. When combined add the remaining ingredients and mix. Add the chicken into the mix and fold until the chicken is evenly dressed.

• To build the sandwich, toast the bread if you like the crunch. Then spread the bottom layer of the sandwich with butter, on top add a layer of lettuce and a layer of sliced avocado. Top with a generous amount of chicken salad mix. Top that with the pickled fennel and top with the buttered top piece of bread. Lunch Done!

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Summer Carrot Curry

Summer Carrot Curry

Recipe By Michael Weldon

Ingredients

• 8 carrots, peeled and cut into chunks

• 1 brown onion, cut into wedges

• 4 tbsp Patak’s Madras curry paste

• 1 tin of Coles diced tomatoes

• 1 cup Jalna greek yoghurt

• sea salt

Coriander Sauce

• 2 tbsp Patak’s lime pickle

• 1 bunch coriander, reserve some sprigs to garnish dish

• splash of water

• sea salt

• rice, to serve

Method

• In a large frypan over a medium-high heat, cook the onion in a drizzle of oil until translucent.

• Add the curry paste, fry off until aromatic and toasted.

• Add in the carrots, stir to ensure they are coated in the curry paste and fry off for 1 minute.

• Add the tomatoes, a tin of water and the yoghurt. Cook at a simmer for 30 minutes, gently stirring the curry gravy, and cooking until the carrots are tender. Taste and adjust seasoning if needed. 

• In a jug, combine the coriander sauce ingredients, blend until smooth with a stick blender.

• Serve the carrot curry topped with the coriander sauce and a side of rice.

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Braised Cabbage With Tomato, Yoghurt & Dill

Braised Cabbage With Tomato, Yoghurt & Dill

Recipe By Courtney Roulston

Ingredients

• 1 whole medium sized savoy cabbage

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

• sea salt and pepper to taste

• 2 tsp whole cumin seeds

• 4 cloves garlic, finely chopped

• 1 tbsp harissa paste

• 2 tbsp tomato paste

• 1 cup tomato passata + ½ cup water

• 2 tsp honey

• ½ cup pitted kalamata olives

• ½ cup Jalna greek yoghurt

• ¼ cup dill, sprigs picked

Method

• Preheat the oven to 180 degrees (C). Cut the cabbage into 6 wedges, leaving the core in so they hold together. Drizzle the cabbage with 30ml of the oil and season with sea salt. Grill the cabbage in a hot frying pan for 2 minutes each side, or until charred on the outside. Place onto a tray and set aside.

• Heat the remaining oil in a non-stick frying pan over a medium heat. Fry off the cumin seeds and garlic for 1 minute before adding in the harissa and tomato paste. Cook the pastes for 1 - 2 minutes, or until they have changed to an orange colour. Add in the tomato passata, honey and a pinch of salt and pepper. Bring up to a simmer for 2 - 3 minutes for all the flavours to combine.

• Nestle the cabbage wedges into the tomato sauce and place into the oven for 25 - 30 minutes, or until the cabbage is tender and fragrant.

• Remove from the oven. Gently crush the olives and stir into the sauce to warm through. Drizzle with yoghurt, dill sprigs, cracked pepper and a final drizzle of extra virgin olive oil before serving.

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BBQ Yoghurt Marinated Trout with Cucumber Salad

BBQ Yoghurt Marinated Trout with Cucumber Salad

Recipe By Michael Weldon

Ingredients

• 1 whole Coles baby rainbow trout

Marinade

• ½ cup Jalna greek yoghurt

• 1 garlic clove, grated

• 1 tsp Coles ground cumin seed

• 1 tsp Coles ground turmeric

• 1 tsp Coles tomato paste

• ½ bunch coriander, chopped fine

Salad

• 1 pack Coles baby cucumbers

• 1 punnet Coles golden cherry tomatoes

• ½ bunch coriander, chopped

• 1 tsp Coles ground cumin seed

• 1 tbsp Squeaky Gate white balsamic vinegar

• 1 tbsp Squeaky Gate extra virgin olive oil

• pinch of salt

Method

• Mix the marinade ingredients together in a bowl.

• Score the trout with a cross hatch pattern. Rub the marinade all over the trout including in the gut cavity. Marinate for up to 15 mins.

• Brush a smoking hot grill with some oil. Lay the trout onto the grill and cook for a couple of minutes until the flesh starts to change colour. 

• In a bowl mix together the salad ingredients until evenly combined. Serve in a sharing bowl.

• Turn the fish and cook the other side. Once cooked, remove from the BBQ.

• Serve the trout with the salad on the side.

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