Chicken & Mushroom Ragu Spaghetti

Chicken & Mushroom Ragu Spaghetti

Serves - 4

Ingredients

• 1pkt San Remo Spaghetti

  200g chicken mince

  250g button mushrooms, sliced finely

  1 small white onion, diced finely

  2 garlic cloves, sliced thinly

  4 sprigs of lemon thyme, chopped finely

  1 x jar of tomato passata

  2tbs porcini mushroom powder

  1 cup vegetable stock

  ½ bunch of basil

  ½ cup olive oil

  ½ cup grated parmesan

  Salt & pepper

Method

• Cook pasta as per packet directions.

  In a large pan, heat olive oil on medium heat. Add onion, garlic, lemon thyme, chicken and cook for 3 to 5mins.

  Next, place mushrooms into pan and sauté for 2 to 3mins.

  Add porcini, tomatoes, stock and reduce heat to a simmer. Cook for 8mins or until sauce has thickened.

  Season the sauce with salt and pepper.

  Tear basil leaves and add to pan. Finally strain pasta and toss through the sauce.

  Serve with grated parmesan.

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Barramundi in Thai Style Buerre Blanc

Barramundi in Thai Style Buerre Blanc

Recipe by Michael Weldon

Serves - 2
Prep Time - 5 mins
Cook Time - 10 mins

Ingredients

• Kaffir lime

  Sliced Chilli

  2 x fillets of Barramundi

  White wine

  Chicken stock

  Fish Sauce

  Block of Butter

  Lime

  Coriander

  Salt & Pepper

Method

• Heat a grill pan over a high heat. Drizzle the pan with oil and add fish skin side down. Press fish down on pan for the first 30 seconds to maintain good coverage to pan. Cook skin side down for 70% of cooking time.

  Look for fish to change colour to see if it is cooked half through.

  Flip fish once cooked half through and cook on second side for 1-minute.

  Remove fish and rest.

  Beurre Blanc Sauce

  In a pan reduce white wine, chicken stock , white wine , vinegar to a third.

  Heat up base and add cube of butter at a time and whisk until thick.

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Olive Oil Fried Eggplant with Spicy Olive Sauce

Olive Oil Fried Eggplant with Spicy Olive Sauce

Recipe by Michael Weldon

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

Ingredients

• 2 eggplants, peeled and cut into slices

  Squeaky Gate olive oil

  Sea salt

  Black pepper

  Spicy Olive Sauce

  1 onion, diced

  1 garlic clove

  1 tin of tomatoes

  1 tsp Coles red chili flakes

  200 g pitted green olives

  Garnish

  Picked rosemary and thyme

  Green chili

  Parmesan

Method

• In a saucepan, fry the diced onion and garlic in olive oil. Once softened, add the red chili flakes and quickly toast them.

  Add the tin of tomatoes to the saucepan with a pinch of salt and half a can of water. Simmer for 5 minutes until the mixture thickens. Then, add the green olives and season the sauce to your liking.

  In a separate frying pan, shallow fry the eggplant slices in olive oil until they are cooked through. Then, transfer the eggplant to the tomato sauce and cook for an additional 5 minutes so that the eggplant can soak up the flavours of the sauce.

  Serve the olive oil fried eggplant with the spicy olive sauce, and top it with picked rosemary, thyme, green chili, and Parmesan.

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Perino Tomato and Anchovy on Toast with Pickled Shallots

Perino Tomato and Anchovy on Toast with Pickled Shallots

Recipe by Michael Weldon

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

Ingredients

• 1 Punnet of Coles Perino Tomatoes, sliced thinly

  8 slices of Dark Rye Sourdough

  Butter for bread

  Squeaky Gate extra virgin olive oil

  Pickled Shallots

  2 shallots, sliced thinly

  ½ cup vinegar

  1/4 cup sugar

  Pinch of Coles sea salt

  2 tins Ortiz anchovy

  ¼ bunch chives, sliced thinly

Method

• In a saucepan, boil the vinegar, sugar, ¼ cup of water, and a pinch of salt. Once boiling, pour over the shallots and allow them to cool down completely to room temperature.

  In a griddle pan or on a grill, toast the bread until crisp, then spread with a bit of butter.

  Lay the toast out on a board, then top with thin slices of tomato to fully cover the top of the bread.

  Season with a pinch of salt and lay 2 anchovy fillets over the top. Lay the pickled shallots over the top, then garnish with chives. This could be the meaning of life.

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Dumpling Gado Gado Salad

Dumpling Gado Gado Salad

Recipe by Courtney Roulston

Serves – 4
Prep Time – 15 Minutes
Cooking Time – 15 minutes

Ingredients

• 1 pack Mr Chen's pork & chive dumplings (12)

  100g green beans, blanched for 3 minutes

  200g Chinese cabbage, chopped into chunks

  2 free-range eggs, boiled for 7 minutes, peeled, sliced in half

  1 Lebanese cucumber, sliced

  1 carrot, shredded

  2 cups bean sprouts

  1 long red chilli, julienned

  ½ cup coriander sprigs to serve

  1 tbsp Asian fried shallots

  Squeaky Gate extra virgin olive oil for frying

  Gado Gado Sauce

  1/3 cup natural crunchy peanut butter

  1 tbsp red curry paste

  1 tsp sriracha chili sauce

  1 clove garlic, minced

  1.5 tbsp lime juice

  ½ cup coconut milk plus ½ cup water

Method

• Place all the Gado Gado sauce ingredients into a small frying pan over medium heat. Whisk to combine then bring up to a simmer and cook, stirring occasionally for 6-8 minutes, or until thickened and combined. Taste for balance, season, then set aside and keep warm.

  Place the dumplings into a frying pan with a dash of oil and 1 cup water. Bring up to the boil then cover with a lid to steam for 5-6 minutes. Once the water has been absorbed, keep cooking the dumplings for 3-4 minutes to crisp up the bottom.

  Place the green beans, cabbage, carrot, cucumber, bean sprouts, dumplings, and eggs onto a serving plate.

  Drizzle with the Gado Gado sauce then garnish with chili, coriander, and fried shallots.

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Spicy Tandoori Grilled Chicken

Spicy Tandoori Grilled Chicken

Recipe by Louis Tikaram

Ingredients

• 1.2 kg whole chicken

  1 jar of Patak’s spicy tandoori paste marinade

  1 tsp salt

  1 tbsp canola oil

  Coriander sprigs, to serve

  2 lime halves, to serve

Method

• Place the chicken, breast-side down, on a clean work surface. Use kitchen scissors to cut along each side of the backbone to remove it. Place the chicken breast-side up and press down on the breastbone to flatten it.

  In a large mixing bowl, add the chicken and smother it with Patak’s spicy tandoori paste marinade. Turn the chicken to coat it completely and season with salt. Place it in the fridge for 1 hour to develop the flavours.

  Heat a covered barbecue on medium heat. Brush the chicken with oil and season it. Cook it on the barbecue grill for 10 minutes on each side or until golden brown. Halve the limes and cook them on the grill at the same time until they are charred and fragrant. Set them aside for later. Once the chicken is grilled on both sides, continue to cook it in the covered barbecue using indirect heat for 45 minutes to 1 hour, or until the chicken is cooked through. Set it aside, covered, for 10 minutes to rest.

  Serve the grilled chicken with charred limes and coriander sprigs.

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Crispy Fried Eggplant with Black Vinegar Caramel

Crispy Fried Eggplant with Black Vinegar Caramel

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins
Cook Time – 25-30 mins

Ingredients

• 4 eggplants, cut into thick batons

  1 cup Coles plain flour, plus extra for dusting

  1 tsp baking powder

  1 tsp sea salt

  1 bottle of ice-cold soda water

  Squeaky Gate extra virgin olive oil

  Black Vinegar Caramel

  1 onion, finely diced

  2 garlic cloves, grated

  1 small piece of ginger, grated

  1 tsp Coles chili flakes

  ½ cup black vinegar

  ¼ cup brown sugar

  1 tbs Coles soy sauce

  Garnish

  Thinly sliced spring onion

Method

• In a bowl, mix the flour, baking powder, and a pinch of salt. Slowly pour in the ice-cold soda water while gently whisking to create a light batter texture. Place the batter in the fridge for 15 minutes to rest.

  In a saucepan, fry the diced onion until softened. Add the grated garlic, ginger, and chili flakes, and cook for another minute. Then, add the black vinegar, brown sugar, and soy sauce. Bring the mixture to a boil and then reduce to a simmer. Cook until the sauce thickens and becomes syrupy. Remove from heat and keep warm.

  Heat Squeaky Gate extra virgin olive oil in a deep fryer or large pot to 180 degrees Celsius.

  Dust the eggplant batons with flour, shaking off any excess. Dip the eggplant into the batter, ensuring it is evenly coated, and carefully place it into the hot oil. Fry the eggplant until it becomes crispy and lightly golden. Repeat this process until all the eggplant is cooked.

  Season the fried eggplant with sea salt immediately after removing it from the oil.

  Arrange the crispy fried eggplant on a platter and drizzle the black vinegar caramel sauce over it. Garnish with thinly sliced spring onions.

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Oat, Onion & Bacon Stuffed Roast Chicken

Oat, Onion & Bacon Stuffed Roast Chicken

Recipe by Michael Weldon

Serves: 4
Prep Time: 20 mins
Cook Time: 50-60 mins

Ingredients

• 1 cup Red Tractor creamy oats

  2 cups chicken stock

  200g streaky bacon, cut into thin slices

  1 brown onion, diced

  2 garlic cloves, sliced

  ½ bunch parsley, chopped

  ½ bunch sage, sliced

  1 sprig rosemary, leaves stripped and chopped

  1 lemon, zest and juice

  50g butter

  Coles Sea salt

  Coles Black pepper

  1 whole chicken, approximately 1.5kg

  1 head of fennel, cut into eighths

  1 leek, cut into 2cm rounds

Method

• In a saucepan over medium-high heat, fry the bacon until crispy. Add in the onion and fry until softened, adding a splash of olive oil if needed. Once softened, add in the garlic and cook for a minute or so. Remove from the saucepan and reserve on a plate.

  In the same saucepan, heat the stock until simmering, add in the oats and cook until thickened and hydrated. Add the bacon and onion into the mixture and remove from the heat.

  Once cooled slightly, add in the herbs, lemon, butter, a pinch of pepper, and salt to balance. Fully cool.

  Preheat an oven to 190°C. Season the cavity of the chicken, then spoon in the stuffing. Tie the legs together to hold in the stuffing. Season the skin of the chicken with sea salt and drizzle with olive oil.

  Spread the fennel and leek on the base of a roasting dish. Season with salt and drizzle with olive oil. Place the chicken on top and roast until cooked through, then rest.

  Carve and serve with the stuffing spooned out of the cavity and the roasted veggies on the side.

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Tortilla de Patatas - Spanish Tortillas

Tortilla de Patatas - Spanish Tortillas

Recipe by Miguel Guadix

Ingredients

• 800g potatoes, peeled and sliced 0.5 cm
  6 eggs 3 cups oil
  Sea salt

Method

• Wash the potatoes until the water runs clear to remove the starch.

  In a large bowl, beat the eggs until frothy and set aside.

  In a 20 cm non-stick frying pan, heat the oil over medium heat. Add the potatoes and gently fry until they release water; the oil will stop bubbling when they are cooked. Softened will work too.

  Remove the potatoes from the heat and add them directly to the egg mixture. Whisk to break down the potatoes, ensuring the egg is emulsified with the potato. Don't overdo it; just avoid making a purée. Leave it on the side for 15 minutes.

  Add a couple of tablespoons of oil back into the pan and place it over medium heat. Pour in the egg mixture. Gently cook the tortilla, stirring and shaking it the entire time it cooks. You want to set the outside but keep the centre slightly custardy and soft. Once the tortilla is cooked halfway, and the underside is golden, use a plate to help flip the tortilla and repeat the process on the other side.

  Once the tortilla is cooked, transfer it onto a plate and cut it into portions like a cake. Serve it with a garden salad, toasted bread, and some garlic aioli.

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Spaghetti Mussels Bianco

Spaghetti Mussels Bianco

Recipe by Courtney Roulston

Serves – 4
Prep Time – 10 minutes
Cooking Time – 15 minutes

Ingredients

• 400 g San Remo tubular spaghetti

  ¼ cup (60ml) Squeaky Gate extra virgin olive oil

  Sea salt

  black pepper

  1 small brown onion, sliced into thin wedges

  3 cloves garlic, finely chopped

  1 long red chili, finely chopped (optional)

  ½ bunch flat-leaf parsley, stalks finely sliced, leaves chopped

  ¾ cup dry white wine

  1 kg fresh black mussels, cleaned

  2 fresh truss tomatoes, deseeded, diced

  1 lemon, to serve

Method

• Bring a large pot of salted water to a boil and cook the spaghetti for 10-12 minutes, or until al dente. Drain and reserve ½ cup of the cooking liquid.

  Meanwhile, heat 2 tablespoons of the oil in a large high-sided frying pan over medium heat. Cook the onion and garlic for 1-2 minutes to soften slightly. Add the parsley stalks and white wine, then bring to a simmer.

  Turn up the heat to high and add the mussels. Cover with a lid and cook for 3-4 minutes, shaking the pan occasionally, until all the mussels have opened.

  Stir in the tomatoes and add the drained pasta to the pan. Cook for 1-2 minutes, adding a little reserved pasta water if needed. Stir in the parsley leaves and finish with lemon zest, a squeeze of lemon juice, and season with salt and cracked black pepper before serving.

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Jackfruit Tacos

Jackfruit Tacos

Recipe by Courtney Roulston

Dietaries – Vegetarian, Vegan
Serves – 4
Prep Time – 10 minutes
Cooking Time – 15 minutes

Ingredients

• 1 can Coles Nature's kitchen jackfruit, drained

  2 tbsp Squeaky Gate extra virgin olive oil

  1 white onion, half sliced, half diced

  2 cloves garlic, minced

  ½ cup vegetable stock

  1 tsp Coles ground cumin

  1 tsp Coles smoked paprika

  1 tsp Coles dried oregano

  2 tsp Coles Finest maple syrup

  1 ripe avocado, peeled

  2 limes

  1 cup coriander sprigs

  Pinch of Coles Sea salt

  Coles Black pepper

  12 small tortillas, warmed

Method

• Chop the jackfruit chunks into thin slices from the core to the outside edge to make sure the tougher core section is chopped up as much as possible.

  Heat the oil in a large non-stick frying pan and cook the onion and garlic for 2 minutes to soften. Add in the chopped jackfruit along with the cumin, paprika, and oregano. Let the spices cook off then pour in the stock, half the maple syrup, salt, and pepper. Continue to cook for 5 minutes, or until the jackfruit has softened and the stock has been absorbed.

  Meanwhile, place the avocado flesh into a blender with the juice of 1 lime, remaining maple syrup, half the coriander, a pinch of salt. Blitz until smooth and creamy.

  To serve, spoon some of the jackfruit mixture onto the base of the tacos. Drizzle with the avocado cream and scatter with diced onion, coriander sprigs, and lime wedges on the side.

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Confit Garlic Aioli

Confit Garlic Aioli

Recipe by Michael Weldon

Prep Time – 10 mins
Cook Time – 45 mins

Ingredients

• Confit Garlic

  2 heads of garlic, broken up into cloves

  2 cups Squeaky Gate extra virgin olive oil

• Aioli

  15 confit garlic cloves

  3 egg yolks

  1 cup Squeaky Gate extra virgin olive oil

  1 tsp Coles Dijon mustard

  1 tbsp white wine vinegar

  Sea salt

Method

• Preheat an oven to 160°C.

  In an oven-safe dish, add the garlic cloves, cover with olive oil, and add a pinch of salt. Cover with foil and place it in the oven. Cook until the garlic is softened and has a deep caramel colour. Once cooked, leave to fully cool.

  In a jug, combine the confit garlic cloves, olive oil, egg yolks, mustard, and a pinch of sea salt. With a stick blender, blend until combined into a smooth creamy aioli. Add the vinegar, blend, and adjust seasoning to your liking.

  Store the aioli in a jar and enjoy it with sandwiches, salads, or with chips.

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Pork and Chive Dan Dan Dumplings

Pork and Chive Dan Dan Dumplings

Ingredients

• 10 Mr Chen’s Pork and chive dumplings

  4 green onions/Shallots finely sliced.

  1 tablespoon crushed peanuts

  ¼ cup picked coriander

• Dan Dan dressing

  10gr ground Sichuan pepper

  75ml water

  150gr brown sugar

  375ml Mr Chen’s soy sauce

  300ml black vinegar

  300gr Lao Gan ma crispy chili paste

  100gr minced garlic

  50ml sesame oil

Method

• Place all Dan Dan dressing ingredients into a large mixing bowl and whisk till the brown sugar is completely dissolved, set aside ready for serving.

  Bring a large pot of water to the boil and cook the Mr Chen’s pork and chive dumplings straight from the freezer for 8 minutes on the rolling boil.

  Strain the dumplings and divide into serving bowls.

  Give the Dan Dan dressing another whisk and add very generous amount over the dumplings.

  Top with sliced green onions, coriander and crushed peanuts.

  Store the remaining Dan Dan dressing in a jar for next time or enjoy with other dishes as a dipping sauce or condiment.

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Yoghurt Marinated Chicken Salad With Yoghurt Dressing

Yoghurt Marinated Chicken Salad With Yoghurt Dressing

Recipe by Courtney Roulston

Dietaries –gluten free
Serves – 4
Prep Time – 10 minutes
Cooking Time- 15 minutes

Ingredients

• 4 large boneless chicken thighs, trimmed

  1 cup Jalna Biodynamic yoghurt

  1 large lemon

  ½ bunch dill, chopped

  2 cloves garlic, minced

  Sea salt and pepper to taste

  1 tablespoons extra virgin olive oil

  2 baby gem lettuce, washed, sliced into quarters

  1 punet baby cucumbers, sliced on an angle

  ½ red onion, sliced into thin wedges

  6 red radish, washed, sliced

  12 pitted green olives, lightly crushed (Sicilian)

  1 teaspoon Dijon mustard

  2 teaspoons honey

Method

• Place the chicken into a bowl along with ½ the yoghurt, the zest and juice of ½ lemon, ½ the dill, minced garlic, salt and pepper. Mix well to coat the chicken all over the outside.

  Heat a grill pan over a medium heat. Drizzle the chicken with oil and cook for 3 minutes each side, or until charred on the outside and cooked through. Set the chicken aside to rest while you prepare the salad.

  On a serving platter arrange the lettuce, cucumber, onion, radish and olives.

  Mix together the remaining yoghurt with mustard, remaining dill, zest and juice of ½ lemon, honey, salt and pepper.

  Slice the chicken and place onto the salad. Drizzle over the yoghurt dressing and garnish with extra dill and cracked black pepper.

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Tomato Pasta With Miso & Togarashi

Tomato Pasta With Miso & Togarashi

Recipe by Courtney Roulston

Dietaries – meat free
Serves – 4
Prep Time – 5 minutes
Cooking Time- 20 minutes

Ingredients

• 400g San Remo pasta curls

  Sea salt to taste

  1 tablespoon extra virgin olive oil, plus extra to serve

  30g butter

  ½ brown onion, sliced

  3 cloves garlic, sliced

  2 punnets Perino tomatoes

  1 tablespoon white shiro miso paste

  1 tablespoons fish sauce

  1 x 200g tub fresh mozzarella cheese or large bocconcini

  1/3 cup fresh basil, leaves picked

  2 teaspoons togarashi

Method

• Bring a large pot of salted water up to the boil and cook the pasta for 10 minutes, or until al dente. Drain the pasta and reserve 1 cup of the cooking liquid.

  Meanwhile heat the oil and butter in a large frying pan over a medium heat. Cook the onion for 1-2 minutes then add in the garlic and cook for a further minute, or until fragrant. Add in the tomatoes, miso paste and fish sauce and cook until the tomatoes are starting to split.

  Cover the pan and leave to simmer for 4-5 minutes or until the mixture is starting to turn jammy. Remove the lid and use the back of a spoon to crush the tomatoes completely. Add the pasta into the tomato sauce along with a dash of the pasta water to loosen the mixture. Cook, stirring for 1-2 minutes to finish cooking the pasta then add in half the basil leaves.

  Place the pasta into serving bowls then break over the fresh mozzarella cheese. Sprinkle over the togarashi, basil leaves and a drizzle of extra virgin olive oil before serving.

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Salt n Pepper Prawns with Lime & Japanese Mayo

Salt n Pepper Prawns with Lime & Japanese Mayo

Recipe by Louis Tikaram

Ingredients

• 1 kg small green tiger/king or banana prawns, peeled, tails and heads intact

  250 ml fish sauce

  Vegetable oil, for deep-frying

  150 g cornflour

  2 tbsp sea salt flakes, plus extra to serve

  1 tbsp white pepper, finely ground

  1 tbsp Sichuan pepper, finely ground

• Garnish

  Lime wedges

  Japanese mayo

Method

• In a mixing bowl, combine the prawns and fish sauce. Allow them to marinate for 1 minute, then remove the prawns and drain them.

  Preheat vegetable oil in a wok to 190°C.

  In a separate bowl, combine the cornflour, sea salt flakes, white pepper, and Sichuan pepper. Dust the prawns with the salt and pepper mixture, shaking off any excess, and deep-fry them in batches. Stir occasionally and cook until they turn light golden and crisp, which should take about 2-3 minutes.

  Remove the prawns from the oil and drain them on absorbent paper.

  Serve the prawns with lime wedges, Japanese mayo, and an additional sprinkle of salt mixed with white pepper and Sichuan pepper.

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Butter Chicken Sausage Rolls

Butter Chicken Sausage Rolls

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 30-40 mins

Ingredients

• 1 Onion, diced

  1 kg chicken mince

  4 tbsp Patak’s butter chicken paste

  ½ cup Coles ricotta cheese

  ¼ cup breadcrumbs

  4 sheets butter puff pastry

  2 eggs, whisked

  2 tbsp white sesame seeds

  2 tbsp black sesame seeds

Method

• In a small frypan, fry off the diced onion until softened, then let it cool.

  In a large mixing bowl, combine the cooked onion, chicken mince, Patak’s butter chicken paste, ricotta cheese, and breadcrumbs. Season the mixture with sea salt.

  Lay out the puff pastry sheets and add a log of the sausage roll filling onto each pastry sheet. Roll the pastry over the sausage mix until there is a tail of pastry hanging out. Brush the exposed pastry with egg wash. Roll up to finish the sausage roll and cut it into the size you prefer.

  Arrange the sausage rolls on a baking paper-lined tray, brush them with egg wash, and sprinkle with white and black sesame seeds.

  Cook at 180°C until the pastry is golden brown and puffed.

  Serve the butter chicken sausage rolls with a spiced yoghurt dipping sauce.

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Stir-Fried Beef Fillet Bulgogi

Stir-Fried Beef Fillet Bulgogi

Recipe by Keith Murray

Serves - 2
Prep - 30 min

Ingredients

• 350 g beef fillet (or sirloin)

  ½ sliced onion

  200g firm vegetable of your choice ( broccolini, mushroom, carrot)

  Chilli *optional

• Marinade

  4 tbsp soy

  2 tbsp sugar or to taste

  2 tbsp mirin

  ½ pear grated (or kiwi fruit)

  2cloves garlic grated

  1 tbsp sesame oil

  ½ onion grated

  Dash ground black pepper & salt to taste

• Pickled Onions

  ½ cup sugar ½ cup pure white vinegar

  ½ cup water

  Mix together and marinade for 10 mins

Method

• Marinade

  Blend all ingredients till smooth

• Beef Bulgogi

  Slice the beef thin as possible ( slice the onions and mix with the sliced beef add the marinade and leave in the fridge for 30 minutes (overnight for best results)

  Add the vegetables of your choice and mix through the beef

  Heat up a wok or heavy frying pan add a little oil and when smoking hot add the beef mix

  This can be done in batches to avoid stewing the beef

  Bulgogi means fire beef so the beef should be nice and caramelized with some flames licking of the pan to get a taste of fire in the dish

  Serve with steamed Korean sticky rice

• Pickled onions

  1 brown onion sliced fine

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Miso Glazed Salmon with Dill & Aonori Crumbs

Miso Glazed Salmon with Dill & Aonori Crumbs

Recipe by Robbie Oijvall

Ingredients

• Miso Glaze

  250 g white miso

  75 ml cooking sake

  75 ml mirin

  150 g brown sugar

  Dill & Aonori Panko Crumbs

  100g panko breadcrumbs

  Pinch of dried dill

  Pinch of aonori (Seaweed powder)

  Pinch of salt

  Garnish

  Shiso

Method

• Put the sake and mirin in a pot and simmer to burn off the alcohol and reduce by 1/3. Then add the brown sugar and miso. Stir on low heat until the sugar dissolves and the sauce thickens.

  Brush the salmon pieces with some of the miso glaze and let them marinate while toasting the breadcrumbs with the seaweed powder and dried dill until fragrant. Season with a pinch of salt.

  Skewer the salmon and place it on a hot BBQ. Cook for about 1 minute on each side, brushing the salmon with the miso glaze until it becomes nice and caramelized.

  Serve with a wedge of lime, dill, and shiso.

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Yoghurt Flatbread Manoushe

Yoghurt Flatbread Manoushe

Recipe by Michael Weldon

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

Ingredients

• 150g Jalna Greek yoghurt

  150g Self raising Flour

  1 tbsp Squeaky Gate extra virgin olive oil

  Pinch of salt

  Meat Topping

  200g Lamb mince

  1 onion

  2 garlic cloves

  4 cherry tomatoes

  ¼ bunch parsley

  1 tsp Coles smoked paprika

  1 tsp garlic powder

  1 tsp Coles cumin

  Coles Sea Salt

  Garnish

  ¼ bunch parsley, sliced thinly

  Lemon wedges on the side

Method

• In a bowl, mix together the yoghurt, flour, olive oil, and a pinch of salt. Mix and knead into a ball of dough. Allow it to rest.

  In a food processor, pulse all the topping ingredients until a sticky paste is formed.

  Roll the dough out into 4 round discs about ½ cm thick. Spread the meat mixture over the rolled-out dough.

  Heat an oven-safe frypan over medium-high heat. Add a drizzle of olive oil and cook the dough. Transfer the pan to the oven and cook for 8 minutes until the mince is cooked.

  Cut into quarters and top with parsley.

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