Toasted Brioche with Whipped Ricotta & Pickled Cucumber

Toasted Brioche with Whipped Ricotta & Pickled Cucumber

Recipe by Michael Weldon

Serves – makes 9
Prep Time – 15 mins, plus pickling time
Cooking Time – 5 mins

Ingredients

• 3 x 1-inch thick slices brioche bread, cut from a whole loaf

• 2 tbsp Squeaky Gate extra virgin olive oil, plus extra to serve

• 160 g Coles ricotta cheese

• 2-3 tbsp Coles thickened cream

• 1 tbsp lemon juice

• 1 tsp lemon zest

• Sea salt

• 1 tin anchovies

• 1 eschalot, sliced into thin rings

• 2 tbsp dill fronds, pickled

Pickled cucumbers

• 2 small Lebanese cucumbers

• 1/3 cup apple cider vinegar

• 1 tbsp Coles Finest maple syrup

Method

• Slice the cucumbers and place them into a non-reactive bowl. Sprinkle with sea salt and stir through the vinegar and maple syrup. Set aside for 30 minutes to quick pickle.

• Trim the crusts from the brioche bread. Heat the oil in a non-stick frying pan and toast the bread for 1-2 minutes on each side, or until golden and crisp. Allow to cool, then slice each piece into 3 thick fingers.

• Place the ricotta, cream, lemon juice, lemon zest, and a pinch of salt into a bowl and whisk until smooth. Transfer to a zip lock bag and set aside.

• Place the brioche fingers onto a clean board. Snip the corners of the zip lock bag and pipe the ricotta mixture onto the bread. Cover the ricotta with slices of the pickled cucumber and an anchovy fillet. Scatter with eschalot rings, a drizzle of extra virgin olive oil, and dill fronds before serving.

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Tikka Lamb Chops with Pistachio Crumbs

Tikka Lamb Chops with Pistachio Crumbs

Recipe by Anjali Pathak

Serves – 4
Prep Time – 5 mins
Cook Time – 10 mins

Ingredients

Tikka Lamb Chops

• 12 lamb cutlets

• 3 tbsp Patak’s Tikka Masala Paste

• 2 tbsp Greek yoghurt

Pistachio Crumbs

• 100g shelled pistachios

• Zest of 1 lemon

• 1 heaped tsp brown sugar

• Good pinch of salt

Serve with

• 1 tbsp Patak’s Lime Pickle

• 4 tbsp Greek yogurt

• Few sprigs fresh coriander leaves

• Rocket Salad

• Patak’s Mini Pappadums

Method

• Heat a grill pan or BBQ over medium heat.

• In a bowl mix together Patak’s Tikka Masala paste and yoghurt. Rub all over the lamb cutlets. Marinate for a few hours or even overnight if you have time.

• Gill the cutlets for a couple of minutes each side or cooked to your liking remove and allow to rest

• In the meantime make the pistachio crumbs. Using a small food processor, whizz the pistachios with the lemon zest, sugar, a good pinch of salt until coarse.

• Set aside and make a speedy lime yoghurt.

• Whizz the Patak’s lime pickle with the yoghurt and fresh coriander.

• Dress a serving platter with Lime Yoghurt. Place the Tikka Lamb Chops on top and add the Pistachio Crumbs plied high on the side.

• Serve with a dressed rocket salad and Patak’s Mini Pappadums for dipping.

• The bulb with soften and turn golden brown and utterly delicious.

• Squeeze out the soft garlic cloves, crush with the back of a fork and stir in the yoghurt, fresh coriander and season with salt.

• Serve the Roast Tandoori Salmon with salad, Patak’s Mini Pappadums and Garlic Coriander Raita.

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Sweet Corn and Black Bean Fritters

Sweet Corn and Black Bean Fritters

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 20mins

Ingredients

• 1 can sweet corn

• 1 can black beans, drained and rinsed

• ½ cup plain flour

• 1/2 tsp baking powder

• 1 tsp Coles cumin powder

• 1/2 cup Jalna Greek yoghurt

• 2 tbsp Coles diced pickled jalapenos

• 2 spring onions, sliced

Coriander Yoghurt Sauce

• 1 cup Jalna Greek yoghurt

• 1 bunch of coriander

• 1 lime

• Coles sea salt

• Squeaky Gate extra virgin olive oil

Garnish

• ½ cup feta cheese, crumbled

Method

• In a bowl mix together the sweet corn, beans, jalapenos, spring onion and a pinch of salt. Mix in the yoghurt.

• In second bowl mix together the dry ingredients. Add the dry ingredients into the wet and fold together into a batter.

• In a jug combine the yoghurt, coriander, lime and a pinch of salt. Blend into a smooth green sauce.

• In a frypan over a medium heat add a drizzle of oil and spoon in the batter. Cook till golden and flip and cook the other side until golden. Repeat the process until all the fritters are cooked.

• Serve the fritters with a drizzle of coriander yoghurt and some crumbled feta.

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Pork Patty Noodle Salad

Pork Patty Noodle Salad

Recipe by Courtney Roulston

Serves - 4
Prep Time - 10 mins
Cook Time - 15-20 mins

Ingredients

• 1 x 500 g pack Coles pork mince

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

• 1/4 bunch coriander, stems finely chopped & leaves separated

• 2 cloves garlic, grated

• 1 tbsp ginger, grated

• 2 tbsp fish sauce

• 2 green spring onions, thinly sliced

• 1 tbsp rice wine vinegar

• 1 lime

• 1 tbsp brown sugar

• 3 large carrots, peeled, grated

• 2 cups savoy cabbage, shaved

• 1 cup mint leaves, picked

• 2 baby gem lettuce, leaves separated

• Vermicelli rice noodles

Method

• Place the pork mince into a large bowl and mix through the finely chopped coriander stems, grated garlic, grated ginger, 1 tablespoon of fish sauce, and thinly sliced spring onions.

• Divide the mince into 12 balls and shape them into round patties.

• Heat a non-stick frying pan or BBQ over medium heat and cook the patties for 3 minutes each side, or until golden on the outside and cooked through. Place them onto a tray and set aside in a warm area to rest.

• Meanwhile, whisk together the rice wine vinegar, half of the lime juice, brown sugar, remaining fish sauce, and chopped chilli in a bowl.

• Prepare the vermicelli rice noodles according to package instructions. Drain and set aside.

• To assemble the salad, place the rice noodles onto serving plates and top them with the lettuce leaves, grated carrot, shaved cabbage, mint leaves, and coriander leaves. Top with the warm pork patties and drizzle with the dressing. Serve with remaining lime wedges.

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Grilled Fennel & Orange Mozzarella Salad

Grilled Fennel & Orange Mozzarella Salad

Recipe by Courtney Roulston

Dietaries – Meat-free, gluten-free
Serves – 4 as a side
Prep Time – 10 mins
Cooking Time – 15 mins

Ingredients

• 2 baby fennel

• 2 oranges

• 2 x 250g tubs fresh mozzarella cheese

• 10 fresh round mint leaves, picked

• 10 fresh basil leaves, picked

• 3 tbsp Coles pistachio nuts, toasted, gently crushed

• sea salt

• Coles black pepper

• 3 tbsp Squeaky Gate extra virgin olive oil

Method

• Heat a griddle pan over medium heat. Cut the fennel into wedges. Grill the fennel for 1-2 minutes, or until charred and slightly fragrant. Remove from the heat and roughly chop some of the fennel into smaller pieces. Allow the fennel to cool slightly.

• Remove the skin from the oranges and cut into slices. Place orange slices around the fennel.

• Tear the mozzarella cheese into rough strips onto the fennel and oranges.

• Scatter over the mint, basil, pistachio nuts, and season with sea salt and cracked black pepper. Drizzle with the extra virgin olive oil generously before serving.

• Best served with toasted sourdough, grilled pork chops, or baked Christmas ham.

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Burnt Eggplant Curly Fettuccine

Burnt Eggplant Curly Fettuccine

Recipe by Michael Weldon

Serves - 4
Prep Time - 20 mins
Cook Time - 30 mins

Ingredients

• 3 large eggplants

• 1 onion, diced

• 2 celery sticks, diced

• 2 carrots, diced

• Coles chili flakes

• 2 garlic cloves, diced

• 2 rosemary sprigs

• 2 tbsp Coles tomato paste

• 1 bottle Coles tomato passata

• 1 tbsp Coles soy sauce

• Sea salt

• Squeaky Gate extra virgin olive oil

• 1 pack San Remo curly fettuccine

• Toasted breadcrumbs

Method

• In a large saucepan, fry off the onion, celery, and carrot. Once softened, add in the garlic and continue frying.

• Add in the rosemary, bay leaves, and tomato paste. Fry off until the tomato paste darkens in colour.

• Peel the blistered skin from the eggplants and roughly chop them into chunks. Add them to the saucepan and stir through. Add in the passata and soy sauce. Cook gently until the sauce thickens.

• Cook the pasta according to the instructions on the packet.

• Once the pasta is cooked, mix it through the eggplant sauce and serve.

• Top with chopped parsley and toasted breadcrumbs.

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BBQ Broccoli Caesar Salad

BBQ Broccoli Caesar Salad

Recipe by Michael Weldon

Serves - 4
Prep Time - 10 mins
Cook Time - 15-20 mins

Ingredients

• 2 heads of broccoli, cut into 8 pieces

• Squeaky Gate extra virgin olive oil

• Sea salt

  Caesar dressing

• 1 cup Kewpie mayo

• ¼ cup grated Parmesan cheese

• 4 anchovy fillets

• 1 garlic clove

• 1 tbsp Coles Dijon mustard

• 1 lemon, juiced

• 1 cup panko breadcrumbs, toasted with butter until golden

• 4 hard-boiled eggs

Method

• Heat a BBQ or griddle until smoking. Drizzle the broccoli with oil and salt. Place it on the grill and cook until the broccoli has great char marks and is tender.

• In a bowl, mix together the Caesar dressing ingredients. Taste and adjust the seasoning to your liking.

• Lay the broccoli on a platter and drizzle the Caesar dressing over it. Then, chop the eggs and scatter them over the salad. Finish with the breadcrumbs.

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Saltbush Roasted Lamb Leg and Cauliflower

Saltbush Roasted Lamb Leg and Cauliflower

Ingredients

• 1.5-2kg Coles lamb leg

  1tbs saltbush

  6 Coles garlic cloves

  2tbs bush tomato grounded

  2tbs Coles ground onion powder

  1tps pepperberry

  1tsp rosemary

  1tsp Coles thyme

  1tsp Coles sweet paprika

  8 shallots

  1 cauliflower

  150g butter

  100ml Squeaky Gate olive oil

  Sea salt

Method

• Pre heat oven to 200 degrees

  In a small bowl mix Saltbush, onion powder, pepperberry, rosemary, thyme, sweet paprika

  Slice 4 cuts into fresh of the lamb leg place whole garlic cloves into each slice.

  Drizzle with olive oil and coat lamb leg with saltbush mix. Roast for 1-1-20mins

  Blanch cauliflower for 7mins in bowling water then roast in a pan for 10mins with butter, shallots, onion powder, paprika, saltbush, pepperberry and garlic continually coating the cauliflower until tender.

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Singapore Hawker Centre Chicken Rice

Singapore Hawker Centre Chicken Rice

Recipe by Louis Tikaram

Ingredients

• 1 Lebanese cucumber, cut into oval slices

• 1 small bunch of coriander sprigs

For the Chicken

• 4 chicken thighs, skin on, boneless

• 1 tsp sea salt

• 1 tsp cracked pepper

For the Rice

• 1 1/2 cups jasmine rice

• 2 tbsp Squeaky Gate olive oil

• 4 green shallots, finely chopped

• 1 tbsp Coles minced ginger

• 1 tbsp Coles minced garlic

• 1/4 tsp Coles sea salt

For the Sauce

• 2 tbsp light Coles soy sauce

• 1 tbsp fresh lime juice

• 1 tsp Coles sesame oil

• 1 long red chili, finely chopped

Method

• Place the chicken thighs in a bowl and sprinkle them with salt and white pepper. Rub the seasoning evenly, including under the skin. Leave to marinate for 10 minutes.

• While the chicken is marinating, rinse the jasmine rice with cold water and drain well.

• Heat olive oil in a pot over medium heat on the stove. Add the chopped green shallots, minced ginger, and minced garlic. Fry until fragrant, then reduce the heat and transfer half of the mixture to a small bowl and set aside.

• Return the heat to medium-high and add the rice to the pot. Fry for a minute, then add 2 cups of water and 1/4 teaspoon of salt. Use a wooden spoon to scrape the bottom of the pot to loosen any rice stuck to it. Place the marinated chicken thighs on top of the rice.

• Cook the rice uncovered until the water starts boiling, then cover the pot tightly with a lid and reduce the heat to the lowest flame. Cook for 20 minutes.

• After 20 minutes, turn off the heat and let the rice sit for another 10 minutes with the lid on.

• While the chicken rice is resting, add light soy sauce, lime juice, sesame oil, and fresh chili to the fried green shallot mixture. Mix well to make the sauce.

• Using tongs, remove the chicken thighs from the pot and slice them.

• Serve the chicken rice by placing a portion of rice on a plate and arranging sliced chicken, cucumber slices, coriander sprigs, and the green sauce on top.

• Enjoy the Singapore Hawker Centre Chicken Rice!

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Grandma's Five Spice Chinese Chicken

Grandma's Five Spice Chinese Chicken

Recipe By Louis Tikaram

Ingredients

• 8 bone-in, skin-on free-range chicken thighs

• 4 tbsp Coles Asia soy sauce

• 1 tbsp salt

• 1 tsp sugar

• 1 tsp Coles Chinese five spice powder

• 10 pieces star anise

• 1 piece cassia bark (or use cinnamon)

• 10 cloves

• 2 cloves garlic (minced)

• 2 tsp oil

• 1 tsp sesame oil

• 2 tbsp dry cooking sherry

Method

• Combine everything together in a large mixing bowl and with gloves, massage the chicken making sure the marinade is completely coating the chicken evenly under the skin. Marinate overnight for the tastiest result or for at least 1 hour.

• Preheat the oven to 180 degrees (C) and line a roasting tray with baking paper. Place the marinated chicken on the tray and roast for 35 - 40 minutes or until the chicken is golden brown.

• Serve with steamed rice and a vegetable along with the tasty roasting sauce.

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Grilled Fish Tacos with Jazz Apple Slaw

Grilled Fish Tacos with Jazz Apple Slaw

Recipe By Michael Weldon

Ingredients

• 4 pieces flathead (or similar white fish)

• 1 tsp cumin

• 1 tsp coriander powder

• 1 tsp smoked paprika

• pinch of salt

• 2 apples, sliced thinly

• ¼ Chinese cabbage, sliced thinly

• 2 spring onions, sliced thinly

• 2 tbsp mayo

• 1 tsp hot sauce

• 8 small tortillas

• 1 lemon, cut into wedges

• extra mayo

• extra hot sauce

Method

• Heat a bbq until smoking.

• Mix together the cumin, coriander, smoked paprika and salt. Sprinkle over the fish to coat.

• Pour some oil onto the bbq and add the fish. Cook until the rub is slightly blackened, and the fish is cooked through.

• In a bowl mix together the apple, cabbage, spring onion, mayo and hot sauce with a pinch of salt. Mix until combined and the ingredients are dressed.

• Warm the tortillas by toasting on the bbq until lightly charred.

• Serve the tortillas topped with slaw. Flake over the fish and then add extra mayo and hot sauce. Finish with a wedge of lime on the side.

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Beef Vindaloo Pie

Beef Vindaloo Pie

Recipe By Michael Weldon

Ingredients

• 800 g diced chuck steak

• 50 g plain flour

• 1 onion, diced

• 2 garlic cloves, diced

• 3 tbs Patak’s vindaloo paste

• 800 ml chicken stock

• 2 sprigs curry leaf

• extra virgin olive oil

• salt

• 2 sheets short crust pastry

• 6 sheets filo pastry

• 50 g melted butter

• 3 sprigs fresh curry leaf

Method

• Heat a large saucepan over a medium heat.

• In a small bowl coat the beef in the flour. Add a drizzle of oil to the saucepan then add in the beef. Cook until brown then removed and repeat until all the beef is cooked.

• Add another drizzle of olive oil then add in the onions with a pinch of salt. Cook until softened then add in the garlic and cook for another minute. Add in the Vindaloo paste and fry off for a few minutes.

• Add the beef back into the saucepan, add the stock then reduce the heat to a simmer and cook until the beef is tender and the gravy is thick, this should take an hour or so. Remove from the heat and fully cool the pie filling. 

• Line the base of a pie tin with the short crust pastry with a little bit of pastry hanging over the edge of the dish. Fill with the pastry with the pie filling to the top of the dish but no higher.

• Brush the filo sheets with melted butter and sprinkle over a couple of curry leaves. Fold the sheet in half and scrunch into a loose ball, place on top of the pie to cover a small part of the filling. Repeat the process until the entire top of the pie is covered with filo and there are lots of layers and height to the pastry.

• Place into a 180 degrees (C) oven and cook for 35 - 40 minutes until the pastry is golden and the filling has warmed through. Serve straight away.

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Confit Salmon With Broccolini

Confit Salmon With Broccolini

Recipe By Michael Weldon

Ingredients

• 4 pieces of salmon, skin off

• 1 ltr Squeaky Gate extra virgin olive oil

• 4 garlic cloves, bashed

• 2 bay leaves

• 2 rosemary sprigs

• 1 bunch broccolini

• 1 lemon, cut into wedges

• sea salt

• black pepper

Method

• Pour the oil in the pan and add garlic, bay and rosemary.

• Place the salmon into a pan so that it is covered by the oil and cook on low heat so that it is simmering for 15 minutes. You can test it with a skewer, if it goes through the fish without resistance it's cooked.

• Using a fry-pan and a little oil, lightly fry the broccolini for 2 minutes until it has just softened but still has crunch. Season with salt and lots of black pepper. 

• Remove the fish from the oil and drain.

• Serve the salmon on top of the broccolini with a pinch of salt and a wedge of lemon.

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Lemon Mustard Lamb Cutlets with Cucumber Salad

Lemon Mustard Lamb Cutlets with Cucumber Salad

Recipe By Courtney Roulston

Ingredients

• 8 Coles lamb cutlets

• 2 tbsp Squeaky Gate extra virgin olive oil

• sea salt and black pepper to taste

• 1 tbsp Dijon mustard

• 4 thyme sprigs, leaves picked

• 1 lemon

• 1 tsp honey

• 3 tbsp thick Greek yoghurt to serve

Cucumber Salad

• 250 g punnet Coles Qukes baby cucumbers  

• 4 red radish, sliced

• 12 pitted green Sicilian olives

• ¼ cup fresh mint, leaves picked

• ¼ cup dill, sprigs picked

Method

• Place the mustard, thyme, zest of ½ the lemon, honey, salt and pepper into a bowl and mix well. Toss the lamb cutlets through the mustard mixture to coat and set aside.

• Heat a grill pan over a medium-high heat. Drizzle the lamb cutlets with 1 tablespoon of oil and grill for 2 minutes each side, or until caramelised on the outside and cooked through. Remove from the pan and allow to rest for 2-3 minutes.

• Cut the cucumbers and radish and place them into a bowl. Lightly crush the olives and add them into the salad with the mint and dill. Squeeze over the juice of ½ lemon, remaining oil and a pinch of salt and pepper into the salad.

• Spoon the yoghurt onto a serving platter. Top with the salad and arrange the cutlets over the top before serving

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Korma Lamb Koftas With Mint & Cucumber Salad

Korma Lamb Koftas With Mint & Cucumber Salad

Recipe By Courtney Roulston

Ingredients

• 500 g Coles lamb mince

• 3 tbsp Patak’s korma paste

• 2 tbsp Squeaky Gate extra virgin olive oil, plus extra to serve

• 2 cups red cabbage, finely sliced

• 2 Lebanese cucumbers, sliced on the angle

• ½ bunch mint, chopped

• 1 lemon

• ½ cup Jalna Greek yoghurt

• 1 pack Patak’s plain naan bread, to serve

• 8 whole pickled chillies, from a jar

Method

• Preheat a bbq or frying pan over a medium heat. Mix the korma paste into the lamb mince and season with a pinch of sea salt. Roll the mixture into 4 large koftas, or 8 smaller ones and set aside.

• Place the red cabbage, sliced cucumbers, half the mint, 1 tablespoon of oil, juice and zest of ½ the lemon and a pinch of salt into a bowl. Toss well to coat and set aside to lightly pickle while you cook the lamb.

• Mix the remaining mint into the yoghurt with a pinch of salt and set aside.

• Drizzle the remaining oil over the koftas and cook, turning for 4 - 5 minutes or until fragrant and cooked through. Remove from the heat and rest for 2 minutes.

• Warm the naan breads on the grill for 1 - 2 minutes then tear half and place onto a serving platter.

• Top the naan breads with the mint yoghurt, cucumber salad, lamb koftas and pickled chillies. Drizzle with a little extra oil and serve with lemon wedges on the side.

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Spanner Crab Congee

Spanner Crab Congee

Recipe By Louis Tikaram

Ingredients

• 250 g raw jasmine rice

• 25 g ginger (fine brunoise)

• 25 g garlic (fine brunoise)

• 100 g eschalot (fine brunoise)

• 100 ml canola oil

• 1 l chicken stock (broth)

• 50 ml fish sauce

• ½ tsp white pepper

• 200 g picked spanner crab meat

• 10 g cut green shallots

Method

• Heat oil in a medium saucepan and gently sauté off ginger, garlic & shallot till golden.

• Add rice and cook till the pot starts to dry up, then add ½ a cup of stock.

• Repeat this method just like cooking a risotto.

• Once the rice is cooked and the consistency is still very runny, season with the fish sauce and white pepper.

• Add the crab meat and stir just to cook, 30 seconds to 1 minute.

• Serve immediately and garnish with cut green shallot and a sprinkle of deep fried eschalots.

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Lettuce Fennel Dill Slaw

Lettuce Fennel Dill Slaw

Recipe By Michael Weldon

Ingredients

• 3 Coles baby cos lettuce, shaved on a mandolin

• 1 head of fennel, shaved on a mandolin

• 1 red onion, shaved

• 1 bunch of dill leaves picked

Dressing

• ½ cup Squeaky Gate extra virgin olive oil

• ¼ cup Squeaky Gate apple cider vinegar

• 2 tbsp grain mustard

• ½ lemon, juice

• sea salt

• black pepper

Method

• In a large bowl or large plate with a lip on it, mix together all salad ingredients until combined.

• Mix together the dressing ingredients until evenly combined. Drizzle over the salad and enjoy immediately.

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Pork & Chive Dumpling Hot Pot

Pork & Chive Dumpling Hot Pot

Recipe By Michael Weldon

Ingredients

• 1 spicy hot pot soup base

• 2 ltr Coles real chicken stock (or water)

Dipping sauce

• 2 tbsp Coles Asia soy

• 1 tbsp Coles Asia sesame oil

• 2 tbsp black vinegar

• 2 tbsp chilli crisp

• ½ bunch coriander, chopped

• 2 spring onions sliced thinly

• 1 pack Mr Chen’s pork and chive dumplings

• 1 pack thinly sliced beef

• 1 pack silken tofu

• 1 pack fried tofu puffs

• 1 pack Coles shimeji mushrooms

• ¼ wombok cabbage, cut into chunks

• 1 bunch Coles choy sum, cut into pieces

• 1 pack Mr Chen’s egg noodles

Method

• Cook soup base in stock for 5 minutes on a gentle simmer.

• Mix together the ingredients for the dipping sauce until combined and set aside.

• Add dumplings to the simmering hotpot and cook for 8 minutes.

• Whilst the hot pot is simmering, arrange the hot pot serving ingredients neatly on a plate.

• To serve, guests may individually add in ingredients as they please and ladle the hot pot soup over.

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Mexican Spiced Savoury Oats With Fried Egg

Mexican Spiced Savoury Oats With Fried Egg

Recipe By Michael Weldon

Ingredients

• 2 chorizo, diced

• ½ red onion, diced

• 1 red capsicum, diced

• 1 yellow capsicum, diced

• 1 jalapeno diced

• 1 tbsp Coles smoked paprika

• 1 tsp Coles cumin

• 1 cup Red Tractor rolled oats

• 2 cups Coles real chicken stock

• sea salt

• Squeaky Gate extra virgin olive oil

• 4 free range eggs, soft boiled

Garnish

• coriander

• corn chips

Method

• In a frypan fry off the chorizo until the fat starts to come out. Add the red onion, capsicums and a drizzle of olive oil and fry until they begin to soften.

• Add the jalapeno, paprika and cumin, then toast for a minute. Add in the oats and stock. Cook for 3 - 5 minutes until the oats thicken and cook into a porridge texture. Taste and adjust seasoning to your liking.

• Serve in a bowl garnished with a soft boiled egg, coriander leaves, some crushed corn chips and a sprinkle of paprika.

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Steamed Silken Tofu With Chinese Sausage

Steamed Silken Tofu With Chinese Sausage

Recipe By Michael Weldon

Ingredients

• 1 tub silken tofu

• 2 spring onion, sliced thinly

• 2 chinese sausage, sliced thinly

Sweet n Spicy Dressing

• 2 tbsp soy sauce

• 2 tbsp black vinegar

• 1 tbsp shaoxing wine

• 1 garlic clove, grated

• 2 tbsp brown sugar

• 2 tbsp chilli crisp

• fried shallots

• 2 sprigs coriander, leaves picked

Method

• Turn the tofu out onto a serving dish then sprinkle over the spring onions and chinese sausage. Place into a large steamer basket and steam over a wok or saucepan. Steam for 10 minutes.

• In a saucepan combine the dressing ingredients, boil then simmer for 5 minutes.

• To serve, remove the tofu from the steamer and spoon over the dressing. Garnish with fried shallots and coriander.

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