Chicken Karahi Roll

Chicken Karahi Roll

Recipe by Michael Weldon

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

Ingredients

• 3 tbsp Patak's Tikka Masala paste

  2 chicken breasts, thinly sliced

  1 red onion, sliced

  1 green pepper, sliced

  1 yellow pepper, sliced

  1 red pepper, sliced

  Omelette

  4 eggs

  3 tsp Patak's Tikka Masala paste

  2 sprigs of curry leaves

  Coriander and Mint Sauce

  ½ bunch of coriander

  ½ bunch of mint

  1 lime, juice

  1 green chilli, chopped

  ¼ cup Squeaky Gate extra virgin olive oil

  1 tsp sugar

  Pinch of sea salt

  Serve with 4 frozen paratha or roti

Method

• Marinate the chicken in 3 tablespoons of Patak's Tikka Masala paste.

  Heat a grill or pan until smoking. Cook the chicken on the BBQ or in the pan until cooked through. Remove, season, and let it rest. Cook the sliced capsicum and onion on the BBQ or in a pan until slightly softened. Mix them with the cooked chicken.

  Heat a non-stick frypan over medium heat. Whisk together the eggs, 1 tablespoon of Patak's Tikka Masala paste, and season with salt. Pour the mixture into the frypan and cook until the omelette is set. Remove from the pan and slice into strips.

  In a jug, combine the coriander and mint sauce ingredients. Use a stick blender to blend until smooth and well combined. Taste and season with salt and lime juice if needed.

  Cook the Paratha or roti in a frypan following the packet instructions.

  To assemble the rolls, spread the bread with the coriander and mint sauce. Top with the chicken and capsicum mixture, then add the strips of omelette. Season with salt, garnish with coriander, and roll it up in foil.

  Enjoy your Chicken Karahi Rolls!

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Olive Oil & Fresh Lemon Tiger Prawns

Olive Oil & Fresh Lemon Tiger Prawns

Recipe by Louis Tikaram

Ingredients

• 1kg whole tiger prawns

  1/4 cup Squeaky Gate olive oil

  Juice of 2 lemons

  1 cup cherry tomatoes, quartered

  1 tsp salt

  1 pinch cracked pepper

  2 pinches finely chopped parsley

Method

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

  Add the tiger prawns to the boiling water and cook for approximately 1 to 2 minutes until the prawns are just cooked. Be careful not to overcook them.

  Drain the prawns and let them cool. Peel the prawns if they haven't been peeled beforehand.

  In a large mixing bowl, combine the lemon juice, olive oil, cherry tomatoes, salt, pepper, and parsley. Mix well.

  Add the cooked and peeled prawns to the bowl and toss them in the lemon and olive oil mixture until they are coated.

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Vodka Pasta Rigatoni

Vodka Pasta Rigatoni

Recipe by Michael Weldon

Serves – 4
Prep Time – 2 mins
Cook Time – 2 mins

Ingredients

• 1 pack San Remo rigatoni

  2 shallots diced finely

  2 garlic cloves, grated

  3tbs tomato paste

  ½ tsp chilli flakes

  ¼ cup vodka

  2 cups cream

  Sea salt

  Garnish

  Parmesan cheese

Method

• Cook the rigatoni following the recipe on the back of packet.

  In a large frypan heat a drizzle of olive oil, fry off the shallot and garlic until super soft but with no colour added. Turn up the heat and add in the tomato paste and chilli flakes, fry off.

  Add in the vodka, optional, and reduce to a syrup. Than add the cream and a ladle of pasta water. Cook until it thickens.

  When cooled drain the pasta and add to the sauce with a bit of cooking water. Mix together to coat the rigatoni in the sauce. Add some grated cheese and serve.

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Spaghetti with Black Pepper & Seaweed Butter

Spaghetti with Black Pepper & Seaweed Butter

Recipe by Michael Weldon

Dietaries – Vegetarian, dairy-free
Serves – 2
Prep Time – 15 mins

Ingredients

• 500 g San Remo tubular spaghetti

  1 tbsp Coles black pepper

  Seaweed Butter

  250 g unsalted butter, at room temperature

  5 nori sheets, roasted over a flame to toast and firm up

  1 tsp porcini powder

  1 tsp cumin

  1 tbsp Coles soy sauce

  1 lemon, zest

  75 g pecorino cheese

Method

• In a bowl, whisk together the butter, roasted nori sheets, porcini powder, cumin, soy sauce, and lemon zest. Roll the mixture into a log shape using cling wrap and set it in the fridge to firm up.

  Cook the spaghetti in a large pot of boiling water according to the instructions on the package.

  In a large frypan, melt 3 or 4 slices of the seaweed butter over medium-high heat. Add in the black pepper and gently toast it.

  When the spaghetti is cooked, transfer it to the frypan along with some pasta water. Toss everything together, then add the pecorino cheese and mix to emulsify the sauce.

  Finish the dish with a sprinkle of extra nori powder and a fresh crack of black pepper.

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Smitten Apple and Green Papaya Salad

Smitten Apple and Green Papaya Salad

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins
Cook Time – 0 minutes

Ingredients

• 2 garlic cloves

  2 tbs dried shrimp

  1tbs brown sugar

  1 lime, juice

  2tbs fish sauce

  3 birdseye chillies

  Salad

  1 green papaya, shredded

  2 Smitten apples, shredded

  1 garlic clove

  1 punnet cherry tomatoes

  1 bunch snake beans

  ½ bunch thai basil

  2tbs chopped peanuts

Method

• In a mortar and pestle pound the garlic into a paste, add in the chillies and pound roughly. Add the sugar, lime juice and fish sauce, mix into the other ingredients to make a dressing.

  On a bowl combine the salad ingredients, mix together then top with the dressing. Mix until combined.

  Serve the salad topped with extra peanuts.

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Spicy Beef Tartare

Spicy Beef Tartare

Recipe by Louis Tikaram

Ingredients

• 300 lean beef

  2 tbsp cornichons

  2 tbsp capper

  2 tbsp diced shallots

  1 tsp Coles Dijon mustard

  1 tsp Paprika

  Juice of lime

  1 tbsp Lao Gan Ma crispy chili oil

  Sea salt

  1 tbsp panko bread crumbs

  1 Tsp sesame seed

  1 tsp Japanese mayo

Method

• Begin by finely mincing the lean beef and placing it in a mixing bowl.

  Add the cornichons, capers, diced shallots, Dijon mustard, paprika, lime juice, and Lao Gan Ma crispy chili oil to the bowl with the minced beef.

  Season the mixture with salt to taste. Remember to start with a small amount of salt and adjust according to your preference.

  Stir all the ingredients together until well combined. Make sure the flavours are evenly distributed throughout the mixture.

  In a separate pan, toast the panko breadcrumbs over medium heat until they turn golden brown and crispy. Set aside.

  In a small dry skillet, lightly toast the sesame seeds over low heat until fragrant. Remove from heat and set aside.

  To serve, shape the beef tartare mixture into a mound or desired shape on a plate.

  Drizzle the Japanese mayo over the top of the beef tartare.

  Sprinkle the toasted panko breadcrumbs and sesame seeds over the beef tartare as a garnish.

  You can serve the spicy beef tartare immediately with toasted bread or baguette slices on the side.

  Remember to handle raw beef with care and ensure it is fresh and of high quality.

  Enjoy your Spicy Beef Tartare!

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Cauliflower & Pumpkin Korma

Cauliflower & Pumpkin Korma

Recipe by Courtney Roulston

Dietaries – Meat-free, Vegetarian
Serves – 4
Prep Time – 10 minutes
Cooking Time – 40 minutes

Ingredients

• 3 tbsp Squeaky Gate extra virgin olive oil

  1 medium cauliflower, cut into 3cm wedges

  ¼ medium kent pumpkin, cut into 2cm wedges

  1 red onion, sliced into thin wedges and divided into 2 portions

  1 tbsp lime juice

  ½ jar Patak’s korma paste

  2 cups vegetable stock

  250 ml coconut cream, plus a little extra to serve

  1 cup mint leaves to garnish

  Patak’s Pappadums

Method

• Preheat the oven to 190 degrees C. Arrange the cauliflower and pumpkin in a tray then drizzle with 2 tablespoons of oil and a pinch of salt. Bake for 20 minutes, or until just tender and golden.

  Meanwhile, place half the onion into a small bowl with lime juice and salt and set aside. Heat the remaining oil in a large frying pan over medium heat. Add in the remaining onion and fry off for 1 minute. Add in the korma paste and cook, stirring for 2 minutes, or until fragrant. Pour in the stock and coconut cream then bring up to a simmer.

  Arrange the cauliflower and pumpkin into the korma sauce and leave to simmer for 6-8 minutes, or until the vegetables are cooked through.

  Drain the onions then scatter over the top of the curry along with the mint leaves. Serve with steamed basmati rice or fluffy naan bread.

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Olive Oil Confit Chicken Maryland’s

Olive Oil Confit Chicken Maryland’s

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins, 24 hrs salting
Cook Time – 3 hrs + 30 mins

Ingredients

• 6 chicken Maryland’s

  2 tbsp Coles sea salt

  1 head of garlic, broken into cloves

  4 Coles thyme sprigs

  4 Coles rosemary sprigs

  1 lemon, zest

  4-6 cups Squeaky Gate extra virgin olive oil

Method

• In a large bowl, season the chicken Maryland’s with sea salt. Pack the Maryland’s onto a tray. Cover with cling film and place into the fridge for 24 hrs.

  Remove the chicken from the oven dish and pat dry with a piece of paper towel. Rinse and place the chicken back into a deep-sided roasting pan. Pour in the olive oil so all the chicken is covered. Place over a medium heat and cook until the oil gently bubbles. Place the lid on the pot and place the pot into a 120°C oven, cook for 2.5 – 3 hours until the chicken is super tender. Remove from the oven and allow the chicken to fully cool.

  To cook, preheat an oven to 180°C. Lay the chicken into a tray, season with sea salt, and roast until golden and warmed through.

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Cumin-Spiced Chinese Lamb Skewers

Cumin-Spiced Chinese Lamb Skewers

Recipe by Louis Tikaram

Ingredients

• 700g lamb

  1 onion, sliced

  1 teaspoon salt

  1 tablespoon chili powder

  1 tablespoon ground cumin

Method

• Cut the lamb into 1cm cubes and place them into a mixing bowl.

  Add the sliced onion and salt to the lamb. Mix well and leave to marinate for at least 1 hour.

  Preheat your grill or BBQ.

  Skewer the lamb cubes onto bamboo or metal skewers, evenly distributing the lean pieces and fatty pieces to ensure even cooking.

  Once the grill is hot, place the skewers on it and flip them frequently to sear the meat evenly.

  When the meat turns pale, sprinkle chili powder and ground cumin all over the skewers. Continue cooking until the meat is evenly browned. The inside should still be slightly pink for medium-rare doneness.

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Indian Style Fish Fry with Mango Chutney

Indian Style Fish Fry with Mango Chutney

Recipe by Louis Tikaram

Ingredients

• 2 x 250g Barramundi fillets

  2 tbsp Squeaky Gate extra virgin olive oil

  1 lemon, juiced

  1 tbsp salt

  2 tbsp Patak’s Madras paste

  1 ½ tbsp rice flour

  1 ½ tbsp chickpea flour

  1 cup canola oil, for frying

  1 lime, cut into wedges

  Garnish

  Patak’s Mango chutney

Method

• In a bowl, mix together the olive oil, lemon juice, salt, and Patak’s Madras paste. Coat the Barramundi fillets with the mixture and marinate for 15 minutes.

  In a separate bowl, combine the rice flour and chickpea flour. Coat the marinated fish fillets with the flour mixture, shaking off any excess.

  Heat the canola oil in a frying pan over medium heat. Fry the fish fillets until they are golden brown and crispy, about 3-4 minutes per side. Remove the fish from the pan and drain on paper towels to remove any excess oil.

  Serve the Indian-style fish fry with lime wedges and garnish with Patak’s Mango chutney.

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Spiced Lamb & Yoghurt Pasties

Spiced Lamb & Yoghurt Pasties

Recipe by Courtney Roulston

Serves – Makes 12
Prep Time – 15 minutes
Cooking Time- 30 minutes

Ingredients

• 1 tbsp Squeaky Gate extra virgin olive oil

  ½ brown onion, diced

  2 cloves garlic, crushed

  1 tbsp ginger, grated

  350 g lamb mince

  1 large potato, diced

  3/4 cup carrot, grated

  Coles sea salt

  Coles Black pepper

  1 tbsp curry powder

  ½ cup frozen peas

  1 cup Jalna Greek yoghurt

  1 cup mint leaves, chopped

  3 sheets store-bought shortcrust pastry

  1 egg for brushing

Method

• Preheat the oven to 200 degrees C. Heat the oil in a large non-stick frying pan over a medium heat. Cook the onion, garlic, and ginger for 2 minutes, or until softened and fragrant. Add in the lamb mince and cook, breaking up with the back of a spoon for 3-4 minutes, or until browned. Add in the potato, carrot, salt, pepper, and curry powder. Cook for 2-3 minutes then add in the peas and stir to warm through. Remove from the heat then stir through half the yoghurt and half the mint leaves.

  Cut 4 circles out of the shortcrust pastry and place them onto a clean work surface. Spoon ½ a cup of the lamb mixture into pastry and fold over to form a semi-circle. Press the edges to seal then place onto a baking tray and brush with egg wash.

  Bake for 30 minutes, or until golden and the pastry is crispy on the bottom.

  Meanwhile, mix the remaining yoghurt with mint leaves and a pinch of salt.

  Place the pasties onto a serving plate and serve with mint yoghurt on the side.

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Yoghurt Tortilla with Cheese and Zucchini

Yoghurt Tortilla with Cheese and Zucchini

Recipe by Michael Weldon

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

Ingredients

• 1 cup plain flour

  ½ cup Greek yoghurt

  Pinch of salt

  Zucchini & Squash filling

  1 red onion, sliced thinly

  1 zucchini, sliced thinly

  2 yelloe squash, sliced thinly

  1 jalapeno, sliced thinly

  1tsp cumin powder

  1tsp coriander powder

  1tsp smoked paprika

  Lime and mint salsa

  2 limes, juice

  ½ bunch mint

  ½ bunch coriander

  1 garlic clove

  ¼ cup oil

  Pinch of sea salt

  Garnish

  ¼ bunch mint

  ¼ cup toasted sunflower seeds

Method

• Combine the flour and yoghurt and mix into a ball of dough. Cover and rest in the fridge for 30 minutes.

  In a frypan cook the onion in oil and salt until soft. Add in the zucchini, squash, jalapeno and spices, fry off until the zucchini is soft but still has a little bite. Season with salt and keep warm.

  In a jug combine the lime and mint salsa ingredients. Blend with a stick blender until smooth.

  Remove from the fridge and divide into 6 pieces. Roll into balls, then flatten into tortillas with a rolling pin.

  Cook in hot dry pan until puffed and lightly golden and flip to cook the other side. As soon as you flip the tortilla sprinkle over the mozzarella cheese and leave to melt.

  Add in the zucchini filling, spoon over the mint salsa and finish with toasted sunflower seeds and fresh mint.

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envy™ Apple and Cheddar Stuffed Chicken Breast

envy™ Apple and Cheddar Stuffed Chicken Breast

Recipe by Michael Weldon

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

Ingredients

• 1 Envy™ apple, grated

  150g smoked cheddar

  1 onion, diced and fried until soft

  4 thyme sprigs, picked

  ¼ cup bread crumbs

  Salt

  Pepper

  2 Chicken breasts, pocket cut into breast to be stuffed with apple and cheese

  1cup flour

  1tsp salt

  1tsp pepper

  6 eggs

  2 cup panko bread crumbs

  ¼ bunch parsley. chopped

  Oil for frying

Method

• In a bowl mix together the stuffing ingredients.

  Place the stuffing into the pocket cut ontp the chicken.

  In a bowl combine the breadcrumbs and parsley. Season the flour with salt and pepper. Whisk the eggs.

  Crumb the chicken breast starting with flour, then egg then bread crumbs.

  Fry the stuffed chicken breasts in hot oil until golden brown and cooked through.

  Serve with a side salad and a wedge of lemon.

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Mr Chen’s Thin Egg Noodle Salad

Mr Chen’s Thin Egg Noodle Salad

Ingredients

• 200g Mr Chen’s thin egg noodles

  1 telegraph cucumber seeded and sliced thin.

  1 cup halved cherry tomatoes

  1 cup picked mint leaves.

  1 cup picked coriander leaves.

  1/4 cup roasted peanuts, roughly chopped.

  Thai dressing

  1 stalk lemongrass finely chopped.

  2 small red chillies finely chopped.

  1/4 cup fish sauce

  1/4 cup lime juice

  2 tbsp sugar

Method

• Bring a large pot of water to the boil, add noodles and boil for 4 minutes till noodles are tender, strain and plunge in ice water to cool the noodles down.

  While the noodles are cooling whisk together lemongrass, chilli, fish sauce, lime juice and sugar together.

  Stain noodles and place in a large mixing bowl.

  Pour over the dressing and add cucumber, tomato, mint and coriander.

  Toss to combine, serve up and Sprinkle with nuts over the top.

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Kung Pao Prawns

Kung Pao Prawns

Recipe by Brent Draper

Serves – 2

Ingredients

• 10-12 large green prawns

  1/2 brown onion

  Bunch spring onions

  Red/green capsicum

  1 knob ginger

  4-5 garlic cloves

  Coles Dried mild long red chillies

  1/2 tsp sichuan peppercorns

  1/2 cup unsalted peanuts

  2 tbs Coles soy sauce

  1 tsp dark soy sauce

  Chinese black rice vinegar

  1 tbs sugar

  1 tsp corn starch

  1 tsp Coles sesame oil

  Bunch coriander

  Lime

  Dried shallots

  Coles black pepper

  Coles sea salt

Method

• Prep vegetables by slicing the onion thin and roughly chopping spring onions and capsicums.

  Finely dice ginger and garlic and roughly chop dried mild red chilli.

  De-shell and devein prawns, leaving the heads on.

  Season prawns with salt and pepper.

  In a wok or large frying pan on medium heat, quickly dry roast unsalted peanuts and set to the side.

  Add some oil to the pan and add prawns, cooking for 1-2 minutes and not cooking the prawns the entire way through. Set to the side.

  Add dark soy, Chinese black rice vinegar, sugar, corn starch, sesame oil into a small container and mix well. Leave to the side.

  Crush up Sichuan peppercorns by using a rolling pin and leave to the side.

  In the same wok, drizzle in some oil and fry off onion and dried chilli’s.

  Once onion softens, add in capsicum, ginger, garlic and Sichuan peppercorns and stir through.

  Pour in sauce, and add prawns back into the fry pan along with the peanuts.

  Leave to cook until sauce starts to thicken.

  Once cooked, place prawns in a bowl and add on coriander, lime and dried shallots to serve.

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Grilled Zucchinis with Mozzarella & Warm Balsamic Oil

Grilled Zucchinis with Mozzarella & Warm Balsamic Oil

Recipe by Courtney Roulston

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

Ingredients

• ¾ cup Squeaky Gate extra virgin olive oil

  1 clove of garlic, peeled and grated

  2 tbs Squeaky Gate balsamic vinegar

  1 tsp Coles honey

  4 large green zucchini

  1 long red chili

  Sea salt

  Black pepper

  1 x 250 g tub fresh buffalo mozzarella ball

  2 tbs roasted cashews, gently crushed

  ¼ cup basil leaves, picked

Method

• Place ½ cup of the oil, garlic, balsamic vinegar, and honey into a small pot and place it on low heat on the griddle pan to gently warm through.

  Heat a BBQ or grill pan over medium heat. Cut the zucchinis into irregular chunks in a rolling chop then drizzle them with the remaining oil and season with sea salt. Grill the zucchinis and chili for 6-8 minutes, or until charred and tender.

  Slice the chili into rings, then arrange the zucchinis onto a serving platter and break over the mozzarella cheese. Scatter the chili over the top, then spoon over the balsamic oil. Garnish with cashews and basil before serving.

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Quick Japanese Chicken Curry

Quick Japanese Chicken Curry

Recipe by Louis Tikaram

Ingredients

• ¼ cup Squeaky Gate extra virgin olive oil

  4 diced chicken thigh fillets

  1 small onion diced

  1 large carrot diced

  1 large potato diced

  1 tbsp butter

  1½ tbsp plain flour

  2 tbsp hot curry powder

  2 cups Coles chicken stock

  2 tbsp Coles soy sauce

  1 tbsp Coles honey

  1 cup coriander leaves

Method

• In a medium-sized saucepan, heat the olive oil and cook the chicken on high heat. Add the onion, carrot, and potato and cook until they are just cooked, for about 10 to 12 minutes.

  Remove the cooked ingredients from the pot without cleaning it. Add butter to the same pot and cook for a few minutes until it darkens to a golden colour. Add flour and stir for 2 minutes. Then, add curry powder and mix well.

  Gradually add the stock, stirring constantly. Return the cooked ingredients back to the pot.

  Bring the mixture to a simmer over medium heat and season with salt, soy sauce, and honey.

  Garnish with coriander and serve with rice.

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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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