Chicken Tikka Masala Rice with Crispy Coconut Cashews

Chicken Tikka Masala Rice with Crispy Coconut Cashews

Recipe By Courtney Roulston

Ingredients

• 3 tbsp Squeaky Gate extra virgin olive oil

• ½ cup unsalted raw cashews

• 2 tbsp raw shaved coconut

• 280 g Coles skinless chicken thighs, roughly diced

• 1 brown onion, sliced

• 2 tbsp Patak’s tikka masala paste

• 1 large yellow capsicum, sliced into strips

• 2 cups green beans, trimmed, sliced into 8 cm lengths

• 4 cups day-old steamed basmati rice

• 1 lime, to serve

Method

• Heat the oil in a wok over a medium heat. Add the cashews and cook for 2 minutes or until starting to turn golden. Add in the coconut and cook until golden. Remove everything with a slotted spoon and place on a plate lined with a paper towel to drain.

• Keep the same oil in the wok and place back onto a medium heat. Add in the onion and cook for 2 - 3 minutes or until nearly golden in colour. Add in the chicken and a pinch of salt to season. Cook, stirring occasionally for 5 minutes, or until the chicken is cooked through.

• Add in the tikka masala paste and cook until fragrant before adding in the capsicum and green beans. Stir-fry for 2 minutes to cook the vegetables then add in the rice and toss for a further 2 - 3 minutes to warm everything through and coat the rice in the curry paste.

• Divide the rice amongst serving bowls and scatter with the crispy cashew mixture and serve with lime wedges on the side.

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Confit Tomato Salad with Ricotta & Balsamic

Confit Tomato Salad with Ricotta & Balsamic

Recipe By Courtney Roulston

Ingredients

• 3 x 250 g packs cocktail cherry truss vine tomatoes

• 2 cups Squeaky Gate extra virgin olive oil, or enough to just cover the tomatoes

• sea salt and black pepper to taste

• 2 eschalots, peeled, sliced into rings

• 2 cloves garlic, smashed

• 4 sprigs thyme

• 250 g fresh ricotta cheese (from the Coles deli)

• ¼ cup basil leaves to serve

Balsamic Dressing

• ½ cup Squeaky Gate balsamic vinegar

• 1 tbsp honey

• sourdough bread to serve

Method

• Heat a hooded BBQ to a medium heat. Place the tomatoes on their vines into a small heat proof tray with high sides - you want them to fit in snug so they can easily be covered with oil. Add in the shallots, garlic, thyme and a pinch of sea salt.

• Place the tomatoes into the BBQ and leave to gently cook for 50 minutes - 1 hour, or until the tomatoes are starting to blister, but still holding their shape and the garlic and shallots are soft.

• To serve, carefully place the tomatoes onto a serving platter along with the garlic, onions and thyme. Crumble over chunks of the ricotta cheese and then spoon over a generous amount of the tomato oil. Season with salt and pepper then generously scatter with the balsamic dressing and basil leaves. Serve with bread for mopping up the juices.

• *Any leftover tomato oil can be used on pastas, soups, dips or salads.

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Harissa Cauliflower

Harissa Cauliflower

Recipe By Frankie Cox

Salad Ingredients

• 1 cup spinach

• 1 cup cooked sorghum

• 5 - 6 florets roasted cauliflower (roasted with extra virgin olive oil)

• 5 - 6 cherry tomatoes, halved
  ¼ cup finely diced red onion

• 1 tbs tiny capers (in brine but drained)

• 1 cup firm feta, small cubes
  ¼ cup toasted almonds

Harissa Mix

• 2 tbsp ground cumin

• 2 tbsp ground coriander

• 2 tbsp ground sweet paprika

• 1 tsp cayenne pepper or chilli powder

Dill Yoghurt Dressing

• 1 cup Greek/natural yoghurt

• 1 bunch dill, finely chopped

• 1 small clove garlic, minced

• ½ tbsp dijon

• ¼ cup lemon juice

• ¼ cup extra virgin olive oil

Method

• To make the harissa cauliflower, using some olive oil and the harissa mix sprinkled on top, roast in oven on 180 degrees (C) until golden. Allow to rest until cooled to room temperature.

• Toss the salad ingredients together until combined.

• To make the dressing, mix the ingredients until combined. Make sure you use chopping and not an electric bullet mixer as you want the herbs to remain roughly chopped.

• Mix all together and serve straight away

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Bush Tomato Slow Braised Lamb Shank

Bush Tomato Slow Braised Lamb Shank

Recipe By Nornie Bero

Ingredients

• 2 - 4 lamb shanks

• ½ tsp cardamon

• ½ tsp cinnamon

• 1 tsp turmeric

• 1 tsp bush tomato

• 1 tsp pepperberry

• 2 tbsp lime zest and lemon zest

• 5 dates, chopped

• 400 g passata

• 1 l vegetable stock

• 1 onion

• sea salt, to season

Method

• Pre heat oven on 180 degrees (C). 

• Marinate the shanks with cardamon, cinnamon, turmeric, bush tomato, pepperberry and salt for 30 minutes.

• In a large cast iron pot that can be placed in the oven, sear of shanks each side for 2 mins.

• Add onions lemon and lime zest, chopped dates and cook off for 2 mins. Add the passata and veggie stock until it’s simmering.

• Cover the shanks in the pot with baking paper and foil, shut off with a lid and place in oven for 1 hour and 45 mins until the meat is falling off the bone.

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Lamb Mince Rogan Josh

Lamb Mince Rogan Josh

Recipe By Michael Weldon

Ingredients

• 500 g Coles lamb mince

• 1 red onion, diced

• 3 tbsp Patak’s rogan josh paste

• ½ cup yoghurt

• 2 tomatoes diced

Garnish Salad

• 3 baby cucumbers sliced thinly

• 1 small red onion, sliced thinly

• ½ bunch coriander, leaves picked

• 1 tsp coriander powder

• 1 tbsp white vinegar

• 2 tbsp Squeaky Gate extra virgin olive oil

• sea salt

• steamed rice, to serve

Method

• In a large frypan, brown off the lamb mince, then remove from pan. In the same pan, fry off the onion, add a pinch of salt, add garlic.

• Add in a couple of tablespoons of olive oil to fry off the rogan josh paste. When fried, add the mince and onion back into the pan. Add in the yoghurt and ½ a cup of water. Cook the mince at a gentle simmer until tender.

• Add in the tomatoes and a pinch of sea salt, cook for a couple more minutes until the tomatoes softens.

• In a bowl mix together the salad ingredients.

• Serve the rogan josh on steamed rice with the salad on top to garnish.

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BBQ Chicken Korma

BBQ Chicken Korma

Recipe By Michael Weldon

Ingredients

• 1 Coles whole bbq chicken, meat picked from the bones

• 1 brown onion, cut into wedges

• 3 tbsp Patak’s korma paste

• 1 tin of Coles diced tomatoes

• 1 red capsicum, sliced longways

• 1 yellow capsicum, sliced longways

• 1 green chilli

• Squeaky Gate extra virgin olive oil

• 1 tin Coles coconut cream

• rice, to serve

Method

• In a large frypan over a medium heat add the oil and paste. Fry off the onion and once soft, add in the capsicum and chilli, cook for a further minute.

• Add in the tomato with half a can of water. Add in the coconut cream. Cook out for 5 minutes.

• Add in the chicken and turn the heat down to low. Cook until the chicken is warmed through.

• Serve with rice and extra green chilli.

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Stir Fried Chili Chicken, Cashew & Thai Basil

Stir Fried Chili Chicken, Cashew & Thai Basil

Recipe By Louis Tikaram

Ingredients

• 200 g chicken thigh, diced

• 4 tbsp oil

• 2 tbsp chili paste with soybean oil

• 2 cloves garlic, crushed and chopped

• ½ cup sliced onions

• ½ cup unsalted cashews

• 2 long red chillies, (de-seeded, cut lengthways)

• 4 green onions, cut in 2.5 cm pieces

• 1 cup picked Thai basil leaves

Seasoning Sauce

• 1 tbsp oyster sauce

• 1 tbsp fish sauce

Method

• Add oil to a wok or frying pan on medium high heat. Stir fry the garlic for a few seconds, then add the onions and stir fry until translucent. Add diced chicken and continue to stir fry for 5 minutes until the chicken is cooked.

• Season with the chilli paste with soy bean oil & red chilies and cook for a minute or so and add a sprinkle of water in the wok so it doesn’t get too dry.

• Add the oyster sauce and fish sauce, stir fry until the sauce thickens and become sticky.

• Add the cashew nuts, green onions and Thai basil, stir fry for only a few seconds, then turn off the heat.

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Braised Silverbeet, Chorizo & White Bean

Braised Silverbeet, Chorizo & White Bean

Recipe By Michael Weldon

Ingredients

• 2 chorizos, diced

• 1 onion, diced

• 2 garlic cloves, diced

• 1 tsp chilli flakes

• 1 bunch of sliver beet, shredded

• 1 cup chicken stock

• 1 tin white beans

• 1 tbsp butter

• ½ bunch parsley, to garnish

• Squeaky Gate extra virgin olive oil

• sea salt

• serve with toasted sourdough

Method

• In a large sauce pan over a medium heat fry the chorizo and cook until the oil is rendered out of the sausage. Add in the onion and fry off until softened. Add in the garlic and chilli, fry for 30 seconds.

• Add in the silverbeet and fry off for a minute or so until it begins to wilt. Add in the stock to braise and soften the silverbeet. When the mixture is ready, add in the white beans and cook until heated through. Add the butter and melt into the sauce.

• Remove from the heat, taste and adjust seasoning if needed.

• Serve with grilled sourdough, and garnish with parsley.

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Ginger Prawn Dumpling Lemongrass & Coconut Soup

Ginger Prawn Dumpling Lemongrass & Coconut Soup

Recipe By Courtney Roulston

Ingredients

• 8 Mr Chen’s ginger prawn grandma nainai’s dumplings

• 1 tbsp Squeaky Gate extra virgin olive oil

• 1 shallot, peeled, sliced

• 1 tbsp ginger, peeled, finely chopped

• 2 cloves garlic, finely chopped

• 1 lemongrass stem, trimmed, finely grated

• 4 lime leaves, 2 roughly torn + 2 finely sliced to garnish

• 1 long red chilli, ½ finely chopped, ½ slice to garnish 

• 700 ml Coles real chicken stock

• 1 tbsp fish sauce

• 2 tsp honey or sugar 

• 12 snow peas, trimmed

• 180 ml Mr Chen’s canned coconut cream

• 1 cup Mr Chen’s egg noodles, refreshed in hot water, drained

• 1 lime, halved

• ½ cup coriander sprigs to garnish

• 1 tbsp chilli oil (optional)

Method

• Heat the oil in a heavy based pot over a medium heat. Add in the shallots, ginger, garlic, lemongrass, torn lime leaves and chopped chilli. Cook, stirring for 2 - 3 minutes, or until fragrant and softened.

• Pour in the stock and bring up to a gentle simmer. Add in the dumplings and allow to poach for 5 minutes, or until cooked through and tender.

• Add in the fish sauce, honey, snow peas and 150 ml of the coconut cream.

• Allow the broth to sit for 2 minutes to gently cook the snow peas. Squeeze in half the lime and taste for balance of sweet, salty, sour and hot.

• Place the refreshed noodles into the base of 2 serving bowls. Ladle the soup and dumplings on top of the noodles then garnish with remaining coconut cream, coriander sprigs, kaffir lime leaves, fresh chilli and chilli oil if using. Serve warm.

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Roast Pumpkin & Lentil Korma Curry

Roast Pumpkin & Lentil Korma Curry

Recipe By Courtney Roulston

Ingredients

• 1 medium-sized butternut pumpkin

• 2 tbsp extra virgin olive oil

• 1 brown onion, sliced

• 3 tbsp Patak's korma paste

• 300 ml coconut cream

• 200 ml vegetable stock

• 400 g can lentils, drained

• 2 tbsp Patak's mango chutney

• 4 Patak's mini pappadums, crushed

• ⅓ cup coriander sprigs

Method

• Pre-heat the oven to 180 degrees (C). Cut the pumpkin into 4 chunky quarters lengthways and scrape out the seeds and set aside.

• Heat the oil in a large non-stick frying pan over a medium heat. Add the onion and cook with a pinch of salt for 5 minutes, or until golden. Add in the korma paste and cook for 1 - 2 minutes, or until fragrant. Pour in 200 ml of the coconut cream and vegetable stock then bring up to a simmer. Sprinkle in the lentils and nestle the pumpkin wedges into the pan.

• Place the pan into the oven and roast for 30 - 40 minutes, or until the pumpkin is tender and cooked through.

• Remove from the oven and spoon over the remaining coconut cream and mango chutney. Scatter over the crushed papadums and coriander sprigs before serving.

• *Optional: serve with steamed basmati rice.

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Roast Tandoori Chicken with Spiced Rice & Onion Salad

Roast Tandoori Chicken with Spiced Rice & Onion Salad

Recipe By Courtney Roulston

Ingredients

• 1.5 kg Coles free range chicken, butterflied

• 2 tbsp Patak’s tandoori paste marinade

• ⅔ cups Jalna lactose free Greek yoghurt

• sea salt to taste

• 1 red onion, peeled, thinly sliced

• 1 large Lebanese cucumber, seeded, sliced

• 1 cup coriander sprigs

• 1 lime

Spiced Rice

• 1.5 k

• 1.5 cup basmati rice

• 2 bay leaves

• 2 green cardamom pods, gently cracked

• 30 g butter

Method

• Preheat the oven to 180 degrees (C). Mix the tandoori paste with the yoghurt and a pinch of salt. Coat the chicken all over with the tandoori mixture so it is well covered. Place the chicken onto a lined oven tray. Roast for 50 minutes, or until the chicken is fragrant, slightly charred on the outer edges and cooked through.

• Meanwhile, place the rice, bay leaves, cardamom pods and butter into a pot. Add 2 cups of hot water over and set on a medium heat. Bring up to a simmer and cook until the water has been absorbed. Turn the heat down to very low, cover with a lid and leave to steam for 10 - 15 minutes.

• Place the sliced onion, cucumber and coriander sprigs into a bowl and season with a pinch of salt. Squeeze in half the lime and a little dash of olive oil.

• To serve, fluff the rice up with a fork and remove the whole spices. Place the rice onto the base of a serving platter and top with the roast tandoori chicken. Serve with lime wedges and onion salad on the side.

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Black Sticky Rice With Fresh Papaya

Black Sticky Rice With Fresh Papaya

Recipe By Louis Tikaram

Ingredients

• 4 cups black glutinous rice, soaked for 3 hours (or overnight for best result)

• ¼ cup palm sugar, shaved

• 1 pinch sea salt

• 1¼ cup Jalna sweet and creamy Greek yoghurt (reserve ¼ cup for garnish)

• 1 ripe papaya

• 3 ripe passion fruits

Method

• Soak the rice for 3 hours in cold water (or overnight for best results). Drain and rinse the rice 2 times or until water runs clear.

• Transfer the rice into a small heavy based saucepan. Add cold water to a level of 1 inch above the rice then bring this to the boil. Reduce heat and place the lid on the pot and cook on a low heat for 20 minutes.

• While the rice is cooking, peel and slice your papaya into bite size pieces. Scoop out the passion fruit pulp out of the passion fruits and mix in with the papaya. Set aside for serving.

• Check the rice, mostly all the water should be evaporated by now. Remove from the heat and rest for 5 minutes. 

• Scrape the rice into a medium mixing bowl and fold in the yoghurt, palm sugar and salt with a wooden spoon or spatula until all ingredients are dissolved into the rice (be careful not to mash the rice). It should taste nutty and sweet, with a small undertone of saltiness.

• To serve, spoon 1 serve of rice into the centre of a serving bowl. Arrange the papaya and passionfruit on top of the rice and serve with a large dollop of the remaining yoghurt. Eat while warm.

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Pulled Mushroom Bao Buns

Pulled Mushroom Bao Buns

Recipe By Michael Weldon

Ingredients

• 2 tbsp butter

• 200 g Coles button mushrooms

• 200 g Coles swiss brown mushrooms

• 100 g Coles shimeji mushrooms 

Sauce

• 3 tbsp Mr Chen’s hoisin

• 3 tbsp Mr Chen’s oyster sauce

• 2 tbsp honey

• 2 tbsp black vinegar

• ½ tsp Coles Chinese five spice

• 1 garlic clove, grated

To Serve

• 8 Mr Chen’s bao buns

• pickles, sliced

• kewpie mayonnaise

Method

• On medium heat, add the butter and allow it to melt. Whilst melting, add the mushrooms and lightly fry in the butter.

• Combine the sauce ingredients and mix together until if forms a smooth consistency. Add the sauce into the pan with the buttered mushrooms, reduce the heat slightly and cook down.

• Steam the buns in a bamboo steamer as per the instructions on the packet.

• To serve, fill bao buns with the mayonnaise, pickles, mushroom mixture and top with a sprig of coriander. Best eaten immediately served hot.

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Michael's Bangers and Mash

Michael's Bangers and Mash

Recipe By Michael Weldon

Ingredients

• 6 Coles finest pork and cider sausages

Caramelized Balsamic Gravy

• 2 tbsp butter

• 1 large brown onion, sliced

• 2 garlic cloves, sliced

• ½ cup Squeaky Gate caramelised balsamic vinegar

• ½ tbsp vegemite

• 2 cups Coles real beef stock

• 1 tbsp plain flour, to mix into paste

• 1 tbsp butter, to mix into paste

• salt

• pepper

To Serve

• mashed potatoes

• chopped parsley, to garnish

Method

• Preheat an oven to 180 degrees (C).

• Cook the sausages in a pan on medium-high heat just to char the outsides. Lay the sausages onto a baking tray and roast in the oven for 8 minutes or until cooked.

• In a saucepan, fry the onions in butter until caramelised. Add in the garlic and cook until softened. Add in the balsamic vinegar and cook until evaporated. Add in the vegemite and stock, cook and reduce until the sauce thickens and reduces.

• In a small bowl rub the flour and butter together until combined into a loose dough. With the heat turned down to low, slowly whisk the flour and butter roux into the gravy in small pieces. Whish until thickened. Season gravy with pepper and a splash of more vinegar.

• Serve the sausages on a bed of mash potato topped with the gravy and garnish with some fresh parsley sprinkled on top.

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Smitten Apple & Fennel Salad with Mustard Yoghurt Dressing

Smitten Apple & Fennel Salad with Mustard Yoghurt Dressing

Recipe By Michael Weldon

Ingredients

• 2 smitten apples, sliced thinly

• 1 head of fennel, sliced thinly

• 2 shallots, sliced thinly

• ½ bunch dill, fronds picked

Dressing

• ½ cup yoghurt

• 2 tbsp dijon mustard

• 1 lemon

• ¼ cup olive oil

• salt

• pepper

Method

• In a jar combine the dressing ingredients. Shake well until evenly combined.

• In a large salad bowl mix the salad ingredients. Add the dressing and toss until the salad is coated in dressing.

• Serve on a platter and top with extra dill fronds.

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Chicken & Brown Butter Porridge

Chicken & Brown Butter Porridge

Recipe By Michael Weldon

• 1 cup Red Tractor Australian organic creamy style rolled oats

• 400 g cooked chicken breast, diced

• 3 cups Coles real chicken stock

• 100 g butter

• 1 onion diced

• 2 garlic cloves, sliced

• 1 small piece of ginger, diced

• 1 tsp cumin

• ¼ tsp chilli flakes

• 2 tbsp light soy sauce

• 1 tbsp sesame oil

• 2 spring onions, sliced thinly

Method

• In a large saucepan sweat the onion in olive oil. Add the garlic, ginger, cumin and chilli flakes, sweat for another minute.

• Add in the chicken and stock, bring up to a simmer. Once simmering add in the oats and stir into the stock. Cook until the oats hydrate and thicken.

• Season with soy sauce and sesame oil. Remove from heat.

• In a small saucepan, cook the butter until browned.

• Serve a bowl of the oats topped with a spoon of burnt butter and a few spring onions.

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Pork Loin Chops with Cherry Sauce

Pork Loin Chops with Cherry Sauce

Recipe By Michael Weldon

• 4 Coles pork loin chops, around 200 g each (1.5 cm thick)

• 1 tbsp fresh rosemary, finely chopped

• 1 tsp whole fennel seeds, crushed

• 1 small lemon

• sea salt and cracked black pepper to taste

• 2 cloves garlic, finely minced

• 2 tbsp butter

• 1 French shallot, finely diced

• 1 cup fresh cherries, sliced in half, pitted

• 1/3 cup merlot red wine (non-alcohol option: stock)

Method

• Place the pork chops onto a tray and rub all over with the rosemary, fennel seeds, lemon zest, garlic and a pinch of salt and pepper.

• Heat a BBQ or grill pan over a medium-high heat and cook the chops for 2-3 minutes each side, or until cooked through and golden on the outside. Place the chops on a tray to rest.

• Meanwhile, place the butter into a small saucepan with the shallot and cook for 1 minute to soften. Add in the cherries and wine then bring up to a simmer. Cook for 4-5 minutes, or until the mixture is syrupy and the cherries are softened. Pour over any juice that has come out of the pork into the sauce and take off the heat.

• Place onto serving plates. Spoon over some of the cherry sauce and serve immediately.

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Sticky Balsamic Glazed Chicken Drumsticks

Sticky Balsamic Glazed Chicken Drumsticks

Recipe By Michael Weldon

Balsamic Glaze

• ½ cup Squeaky Gate balsamic vinegar

• 1 tbs honey

• 1 tbs soy sauce

• 1 tsp hot sauce

• 1 tsp fennel seeds, toasted and crushed

Fennel Slaw

• 1 head fennel, shaved

• 1 red onion, sliced thinly

• 10 snow peas, sliced thinly

• ½ bunch dill, fronds picked

• ¼ cup may0

• 2 tbs Squeaky Gate balsamic vinegar

Method

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

• In a bowl mix together the balsamic glaze.

• In a large oven tray dress the drumstick in the glaze and place in the oven to roast. Rotate the drumsticks every 10 minutes until glazed and cooked through.

• In a bowl mix together the slaw ingredients with a pinch of salt.  

• Serve the drumstick with a side of slaw.

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Zucchini Salad

Zucchini Salad

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 2 tbsp extra-virgin olive oil

• juice of half a lemon

• ½ tsp salt

• ½ tsp black cracked pepper

• 500 g medium-sized zucchini, top and tailed

• 1 small handful of basil, torn

• 1 small handful of chives, finely chopped

• ¼ cup sunflower seeds (or pine nuts), toasted

• 30 g parmesan

Method

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

• Whisk oil, lemon juice, salt and cracked black pepper in the small bowl.

• Working from top to bottom on each zucchini, use a vegetable peeler to slice the zucchini into long ribbons.

• Place the zucchini ribbons in the large bowl.

• Add the basil, chives and seeds, then the dressing.

• Toss to coat the zucchini ribbons with the dressing, herbs and seeds.

• Shave the parmesan over the salad before serving onto platters.

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Rainbow Chard Pork & Fennel Roll

Rainbow Chard Pork & Fennel Roll

Recipe By Michael Weldon

Ingredients

• 10 chard leaves, stem removes and blanched

Pork Filling

• 500 g pork mince

• 1 onion, diced

• 2 garlic cloves diced

• 1 tsp fennel seeds, ground

• 1 tsp chilli flakes

• ¼ cup panko breadcrumbs

• black pepper

• sea salt

Tomato Sauce

• 1 onion, diced

• 2 garlic, cloves

• 1 tsp chilli flakes

• 1 bottle passata

• ¼ bunch basil

Garnish

• 75 g parmesan, shaved to serve

Method

• In a bowl, mix together the pork mince, onion, garlic, fennel, chilli flakes, breadcrumbs, pepper and salt.

• Lay the chard leaves flat then add a couple of spoons of the pork mince mixture into the centre of the leaf. Fold over the sides then roll up into a tight roll.

• In a large saucepan, fry off the onion for the tomato sauce, add in the garlic and continue frying. Add in the chilli flakes and passata with a pinch of salt. Cook out at a gentle simmer into the tomato sauce has thickened and become rich.

• In a fry pan with some oil fry off the chard rolls until browned. Once browned add the rolls into the tomato sauce to finish cooking.

• Once all the rolls are cooked serve in a bowl topped with the sauce and shaving of Parmesan.

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