Perfect Roast Chicken

Perfect Roast Chicken

Recipe by Louis Tikaram

Serves – 6
Prep Time – 10 mins
Cook Time – 1 hour 30 minutes

Ingredients

1 whole chicken
Extra virgin olive oil
Coles sea salt
Coles black pepper
1 lemon, rolled and sliced
Fresh herbs of your choice (thyme, rosemary, oregano)

Preheat the oven to 220°C.

Drizzle a generous amount of extra virgin olive oil over the chicken. Season generously with Coles sea salt and Coles black pepper. Prepare the lemon by rolling it to release the juices, then slice it and place the slices inside the cavity of the chicken. Stuff the chicken with fresh herbs of your choice, such as thyme, rosemary, or oregano. Drizzle a little more olive oil over the top.

Roast the chicken for 30 minutes at 220°C, then reduce the temperature to 180°C and cook for a further hour.

Allow the chicken to rest before carving and enjoy!

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Steak Don Buri

Steak Don Buri

Recipe by Brent Draper

Serves – 2
Prep Time – 10 mins
Cook Time – 15 mins

Ingredients

500g Coles Grass-Fed Graze Australian Beef Scotch Fillet
1 cup cooked short-grain rice
2 egg yolks
1 bunch spring onions, finely sliced
Wasabi, to taste
4 tbs soy sauce
1½ tbs white sugar
2 tbs sake
3 tbs mirin
¼ brown onion, finely sliced
Small packet bonito flakes
1 bunch chives, chopped
Extra virgin olive oil
Coles sea salt
Coles black pepper

Method

Season the steak generously with salt and pepper. Heat a cast iron pan to high heat. Sear the steak until the internal temperature reaches 56°C, then remove it from the pan and allow it to rest.

In the same pan, add the sliced onions and sear for a few minutes. Add the soy sauce, sugar, sake, mirin, and bonito flakes, cooking for a couple of minutes to let the flavours combine.

While the sauce is cooking, thinly slice the rested steak. Divide the cooked rice evenly between two bowls. Pour the onion mixture over the rice, then fan the steak slices on top in a circular pattern.

Place an egg yolk in the centre of each bowl. Drizzle more sauce over the top and garnish with a pinch of wasabi and chopped spring onions.

Serve immediately.

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Macadamia Dip with Pickled Radishes

Macadamia Dip with Pickled Radishes

Recipe by Nornie Beer

Serves – 6
Prep Time – 20 mins
Cook Time – 15 mins

Ingredients

500g macadamia nuts
Water, for boiling
1 tablespoon white miso paste
Sea salt, for seasoning
Zest and juice of 1 lemon
½ bunch parsley
1 garlic clove
½ cup fresh saltbush
½ bunch chives, thinly chopped
½ tablespoon white pepper
1 daikon
1 bunch radishes
1 bunch Dutch carrots
2 cups Coles apple cider vinegar
4 tablespoons sugar
2 tablespoons Coles sea salt flakes

Method

Start with the pickling mix. In a pot, simmer water, apple cider vinegar, salt, and sugar. Prepare 2–3 sterilised jars by placing coriander seeds, pepperberry, saltbush, mustard seeds, garlic, and vegetables equally into each jar.

For the dip, place the macadamia nuts in a small pot and cover with water. Boil for 10 minutes. Strain and set aside, reserving the liquid.
In a blender, combine the boiled macadamias, reserved macadamia liquid, miso, sea salt, lemon juice, garlic, white pepper, and parsley. Blend until smooth. Your macadamia dip is now complete.

Tip: To turn this dip into a macadamia "cheese," place a sieve lined with muslin or a clean cloth over a bowl. Pour in the blended mixture, tie it up, and place in the fridge overnight to firm up.

For the pickles, pack the vegetables into the sterilised jars and pour the pickling juice over the top. Cover the jars tightly. The pickled vegetables can be stored for a few months.

To serve, spread the macadamia dip onto a serving platter and top with the pickled vegetables. Garnish with crispy saltbush for an extra crunch.

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Blistered Cherry Tomato, Olive Oil Fried Bread and Burrata Salad

Blistered Cherry Tomato, Olive Oil Fried Bread and Burrata Salad

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 15 mins

Ingredients

250ml Squeaky Gate extra virgin oil
2 punnets cherry tomatoes
1 loaf Coles Finest by Laurent sourdough Vienna, diced into chunks
1 red onion, thinly sliced
1 cucumber, peeled and diced
2 tablespoons baby capers
1 Coles burrata cheese, mashed into a creamy curd
Coles sea salt
Coles black pepper
Squeaky Gate red wine vinegar

Method

PIn a bowl, toss the cherry tomatoes with a drizzle of extra virgin olive oil and a pinch of sea salt.

Add the tomatoes to a smoking hot frying pan or griddle and cook until blistered and slightly softened. Remove from the pan and transfer to a bowl with the sliced red onion, diced cucumber, and capers.

Soak the diced sourdough bread in extra virgin olive oill in a large bowl. Drizzle some extra olive oil into the frying pan, add the soaked bread, and fry until golden brown.

Add the fried bread to the bowl with the tomatoes, cucumber, red onion, and capers. Season with sea salt, black pepper, and red wine vinegar, then combine gently.

In a separate bowl, break up the burrata cheese.

Serve the tomato mixture on a platter, topped with dollops of burrata, a drizzle of extra virgin olive oil, and a sprinkle of black pepper.

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Spring Minestrone

Spring Minestrone

Recipe by Louis Tikaram

Serves – 4
Prep Time – 20 mins
Cook Time – 25 mins

Ingredients

¼ cup extra virgin olive oil
2 large shallots or 1 small onion, thinly sliced
2 celery stalks, thinly sliced
Coles black pepper
Coles sea salt
2 tbsp minced fresh ginger
2 tbsp minced garlic
4 cups vegetable stock
1 cup asparagus, trimmed and sliced into small pieces
1 cup thinly sliced zucchini
1 cup fresh or frozen peas
3 cups spinach
1 cup San Remo Elbow Pasta
Grated parmesan, to garnish

Method

Heat the olive oil over medium heat in a heavy soup pot. Add the shallots and celery, then season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes.

Add the ginger (if using) and garlic, stirring until very fragrant, about 2 minutes. Pour in the vegetable stock and bring to a simmer.

Stir in the San Remo Elbow Pasta and cook according to the package instructions until al dente. Add the asparagus and zucchini, cooking for a couple of minutes, then add the peas 

and cook for about 3 minutes more. Stir in the spinach and adjust the seasoning with salt and pepper.

Divide the soup among bowls and garnish with freshly grated parmesan and a crack of black pepper.

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Charred Carrot Salad with Tahini Yoghurt

Charred Carrot Salad with Tahini Yoghurt

Recipe by Brent Draper

Serves – 2
Prep Time – 10 mins
Cook Time – 20 mins

Ingredients

3–4 carrots
1 can chickpeas
1 bunch mint
1 bunch coriander
1 red onion
1 jar dukkah
1 small tub Jalna Natural Greek Yoghurt
1 tablespoon tahini
Juice of 1 lemon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sumac
Pomegranate molasses, to drizzle
Extra virgin olive oil, for cooking
Coles sea salt
Coles black pepper

Method

Preheat the BBQ or oven to 150°C. Slice the carrots into 1–2 cm chunks. Heat a pan over medium heat with a drizzle of extra virgin olive oil and cook the carrots until they begin to char. Transfer the carrots to the oven or BBQ and continue cooking until tender.

While the carrots cook, combine the Jalna Natural Greek Yoghurt, tahini, lemon juice, cumin, and ground coriander in a bowl. Season with salt and pepper, then set the mixture aside.

Thinly slice the red onion and add it to a large bowl with the cooked carrots, chickpeas, mint, and coriander. Toss well to combine.

To serve, spread the yoghurt mixture onto a plate, top with the carrot salad, and finish with dukkah, sumac, and a drizzle of pomegranate molasses. Enjoy!

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Mongolian Beef

Mongolian Beef

Recipe by Louis Tikaram

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

Ingredients

500g beef tenderloin, thinly sliced
2 tbsp cooking oil
2 cloves garlic, chopped
1 knob ginger, peeled and julienned
2 stalks green onion, cut into 3cm lengths

Marinade
1 tsp corn starch
1 tbsp water
1 tsp Shaoxing wine

Mongolian Beef Sauce
2 tsp Ayam oyster sauce
1 tbsp Ayam soy sauce
½ tsp Ayam dark soy sauce
3 dashes ground white pepper
¼ tsp Ayam sesame oil
1 tbsp sugar, or to taste
1 tsp Coles salt

Method

Marinate the beef in water, corn starch and Shaoxing wine. Set aside to marinate for 30 minutes.

Prepare the Mongolian Beef Sauce by mixing the oyster sauce, soy sauce, dark soy sauce, white pepper, sesame oil, sugar, and salt in a bowl. Set aside.

Light the wok and add 1 tablespoon of cooking oil. Add the marinated beef and lay it out in the wok. Stir-fry until it is half-cooked, then take the beef out and set aside.

Add the remaining tablespoon of oil to the wok. Stir-fry the garlic, ginger, and green onions until fragrant.

Return the beef to the wok, then add the sauce. Stir to combine and continue cooking until the beef is cooked through.

Serve immediately with steamed rice. Enjoy!

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Lobster Cocktail Salad

Lobster Cocktail Salad

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins

Ingredients

1 lobster, meat picked from shell and diced
1 pack baby lettuce leaves
2 Coles baby cos, shredded
1 avocado, diced
1 red onion
½ bunch dill, picked
½ bunch chives, cut into 1 cm pieces

Cocktail Dressing

1 cup mayo
½ cup ketchup
1 tsp hot sauce
1 orange, juice
2 tbs brandy

Method

In a bowl, mix together the cocktail dressing.

Scatter the lettuce leaves over a large sharing platter. Top with the avocado and pickled onion.

Dress the lobster in the cocktail sauce. Scatter over the salad and garnish with the herbs. Enjoy!

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Surf and Turf

Surf and Turf

Recipe by Michael Weldon

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

Ingredients

• 2 Scotch Fillet steaks

  Sea salt

  Olive oil

  Griddle pan garlic prawns

  1tbs butter

  2 garlic cloves, sliced

  10 prawn tails, peeled

  ½ bunch parsley, chopped

  ½ cup beef stock

  ½ cup cream

  ½ tsp black pepper

  1 lemon, juice

Method

• Season the steak generously. Cook on a BBQ or in a pan that is smoking hot. Cook only turning once until the meat is cooked to your liking. Rest the meat for at least half the time you cook it for.

  While the steak rests add the butter to the griddle pan, once melted add the garlic in and fry off until fragrant and golden. Add in the prawns and toss through the pan until they change colour. Add in the stock and reduce slightly. Add in the cream and reduce. Remove from the heat, add the lemon, parsley, pepper and salt to your liking.

  Slice the steak and then spoon over the garlic prawn sauce.

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Olive Oil & Mixed Tomato Summer Pasta

Olive Oil & Mixed Tomato Summer Pasta

Recipe by Louis Tikaram

Ingredients

• ¼ cup Squeaky Gate extra virgin olive oil

  ¼ cup Squeaky Gate balsamic vinegar

  500 g mixed ripe summer tomatoes

  2 garlic cloves, crushed.

  ½ tsp Coles chilli flakes

  ½ cup finely chopped flat-leaf parsley

  Pinch sea salt and

  Pinch of Coles black pepper

  400 g San Remo spaghetti

  ⅓ cup Coles capers

  Grated parmesan cheese

Method

• Combine the tomatoes, balsamic vinegar, chilli flakes, salt, pepper, and parsley in a large bowl. Mix well.

  Heat the olive oil in a saucepan over medium heat. Add the capers and crushed garlic. Cook until they become crisp and fragrant. Remove from heat and allow to cool slightly.

  Meanwhile, cook the spaghetti in a large saucepan of boiling salted water until it is al dente. Drain the pasta.

  Mix the capers, garlic, olive oil, and pasta together with the tomato mixture. Toss well to combine.

  Divide the pasta into serving plates and sprinkle a generous amount of grated parmesan cheese on top.

  Serve the oil and mixed tomato summer pasta and enjoy!

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Lamb Schnitzel with Coriander Sauce

Lamb Schnitzel with Coriander Sauce

Recipe by Michael Weldon

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

Ingredients

• 2 x Coles lamb leg steaks, pounded flat with a meat mallet

  1 cup flour

  2 eggs

  1 cup panko breadcrumbs

  4 sprigs of thyme, leaves picked

  1 tsp cumin powder

  Sea salt

  Squeaky Gate extra virgin olive oil

  Coriander Sauce

  1 bunch coriander

  1 garlic clove

  1 green chili

  ½ cup Squeaky Gate extra virgin olive oil

  1 lemon, juiced

  1 tsp caster sugar

Method

• Set up a crumbing station with seasoned flour, whisked eggs, and a mixture of breadcrumbs, thyme, cumin powder, and sea salt.

  Dust the lamb leg steaks in flour, coat them in whisked eggs, and then press them into the breadcrumb mixture to ensure a good coating.

  Heat 2-3 cm of oil in a saucepan or wok until it reaches the appropriate frying temperature. Add the schnitzels to the pan and fry them until golden on one side, then flip them and continue cooking until fully cooked.

  In a blender or food processor, blend together the coriander sauce ingredients coriander, garlic clove, green chili, olive oil, lemon juice, and caster sugar until smooth. Season the sauce to taste.

  Serve the lamb schnitzels with a side salad and drizzle the coriander sauce over them.

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Lamb Cutlets with Garlic Cream and Gremolata

Lamb Cutlets with Garlic Cream and Gremolata

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 20 – 25 mins

Ingredients

• 4 Lamb cutlets

  Garlic Lemon Butter

  4 garlic cloves, grated

  2 sprigs thyme, leaves picked

  150 g soft butter, cubed

  1 lemon zest

  Pinch of Coles pepper

  Pinch of Coles sea salt

  Garlic Cream

  300 ml Coles cream

  3 garlic cloves, smashed

  Pinch of Coles sea salt

  Pinch of Coles black pepper

  Gremolata

  1 bunch parsley, chopped

  2 garlic cloves, diced

  1 lemon, zest

  ½ cup Squeaky Gate extra virgin olive oil

  Pinch of Coles sea salt

Method

• In a bowl, mix together the garlic lemon butter ingredients.

  On a frying pan tray, lay out the lamb cutlets gill side up. Spoon over the butter to make sure every mushroom has some butter on it.

  Place into the oven and roast until golden and tender with the butter melting through the lamb cutlets.

  In a small saucepan, combine the garlic cream ingredients and cook over gentle heat to reduce and infuse the cream with the garlic. Once thickened, turn off the heat but keep warm.

  In a bowl, mix the gremolata ingredients together.

  To serve, slice the lam into halves or thirds depending on the size. Spread out on a serving platter, then drizzle over the garlic cream and top with gremolata.

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Fried Chicken Bao’s with Spiced envy Apple Sauce

Fried Chicken Bao’s with Spiced envy Apple Sauce

Recipe by Michael Weldon

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

Ingredients

• 300g Chicken Thighs cut into strips

  1cup buttermilk

  1tsp smoked paprika

  1tsp cumin

  Dusting

  2 cups plain flour

  1tsp smoked paprika

  1tsp cumin powder

  1tsp onion powder

  1tsp garlic powder

  1tsp black pepper

  Apple Ketchup

  1 brown onion, diced

  2 garlic cloves, sliced

  2tbs apple cider vinegar

  1cup apple paste

  ¼ cup ketchup

  1tbs tabasco sauce

  Pinch of salt

  1 cucumber, shredded

  1 carrot, shredded

  ½ bunch coriander

Method

• In a bowl mix together the buttermilk, smoked paprika, cumin and a pinch of salt. Add in the chicken and marinate for 2 hours – overnight.

  In a saucepan fry the onion and garlic in olive oil until softened. Add in the vinegar and cook until it reduces to a syrup. Add in the apple paste, ketchup and tabasco, cook for 5 minutes on medium until the liquid thickens. Allow to cool.

  In a bowl mix the dust coating for the chicken together. Add in the chicken and press the flour to the chicken to coat. Leave the to sit for 10-15 mins so the dust gets sticky.

  Heat a saucepan of oil to 180deg c. Fry the chicken until golden and cooked through.

  In a steamer basket over a wok, steam the bao buns until light and fluffy.

  To assemble add the cucumber, carrot and coriander into the bao buns. Add the chicken and top with the apple ketchup.

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Potato, Bacon & Leek Fritters with Poached Egg

Potato, Bacon & Leek Fritters with Poached Egg

Recipe by Michael Weldon

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

Ingredients

• 1 kg potatoes, grated and liquid squeezed out

  4 leeks, sliced thinly

  400 g streaky bacon, cut thinly and fried to render out the fat

  2 eggs + 4 for poaching

  ½ cup breadcrumbs

  ½ bunch of parsley

  ½ bunch of chives

  Coles black pepper

  Sea salt

  Squeaky Gate extra virgin olive oil

  Garnish

  4 eggs

  ½ bunch of dill, picked

  ½ bunch of parsley, picked

  Tabasco sauce

Method

• In a large bowl, combine the grated potatoes, sliced leeks, fried bacon, 2 eggs, breadcrumbs, chopped parsley, chopped chives, and a pinch of salt and pepper. Mix everything together to form a thin burger patty consistency.

  Heat a pan over medium-high heat and add about 1 cm of olive oil. Once hot, fry the fritters until they turn golden and crispy. Drain them on paper towels. Repeat the process until all the fritters are fried.

  In a smaller saucepan with gently boiling water, add a pinch of salt and a splash of vinegar. Crack the remaining 4 eggs into the water and poach them until cooked to your liking.

  To serve, stack a couple of fritters on a plate, top them with a poached egg, and finish with fresh herbs (dill and parsley). Add a dash of Tabasco sauce for extra flavour.

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Crispy Wonton Cabbage Salad

Crispy Wonton Cabbage Salad

Recipe by Courtney Roulston

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

Ingredients

• 1 Pack Mr Chen's prawn & chive wonton (12)

  1 cup oil for frying

  6 cups Chinese cabbage (Wombok) shredded

  2 green spring onions, sliced

  2 tbsp peanuts, chopped

  1 tbsp white sesame seeds, toasted

  1/2 cup coriander, sprigs picked

  1 long red chilli, julienned

  Dressing

  1 large lime, juiced

  2 tbsp Squeaky Gate extra virgin olive oil

  2 tbsp Mr Chen’s soy sauce

  2 tbsp Coles sesame oil

  1 tsp maple or sugar

Method

• Whisk the dressing ingredients together in a small bowl and set aside.

  Heat the oil in a small pan over medium heat to 180 degrees Celsius. Fry the wontons for 3-4 minutes, or until crispy, golden, and cooked through. Drain on paper towel to soak up any excess oil.

  Place the cabbage, spring onions, peanuts, and sesame seeds into a mixing bowl then gently toss with the dressing.

  Place the cabbage salad into serving bowls. Top with the crispy wontons, coriander, and chilli before serving.

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Grilled Mushroom Sandwich

Grilled Mushroom Sandwich

Recipe by Michael Weldon

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

Ingredients

• 4 large flat mushrooms

  2tbs butter

  4 garlic cloves

  2 thyme sprigs

  1 red onion, sliced thinly

  2tbs red wine vinegar

  1tsp brown sugar

  4tbs mayo

  1tbs parmesan

  1tsp Dijon mustard

  ½ tsp porcini powder

  Sea salt

  Olive oil

  4 light rye sourdough rolls, cut side toasted in olive oil

  1 pack rocket

Method

• In a frypan the mushrooms topped with butter and olive oil. Add thyme and rosemary as they cook. Once completely soft add the remove form the heat.

  Add the onions to the pan and sauté until slightly softened. Add the vinegar and sugar, cook until they caramelize. Keep warm.

  In a bowl mix the mayo, parmesan, Dijon and porcini with a pinch of salt.

  To build the sandwiches, carve the mushrooms into slices. Spread the cut sides of the bread with mayo then add rocket to the bottom layer. Top with the mushrooms and then the onions. Add the top bun and serve.

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Spicy Balinese Vegetable & Coconut Salad

Spicy Balinese Vegetable & Coconut Salad

Recipe by Courtney Roulston

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

Ingredients

• 2 bunches snake beans

  1 large carrot, peeled, julienned

  3 cups fresh bean sprouts

  1 bunch English spinach, washed, roughly chopped

  3 tbsp coconut oil or Squeaky Gate extra virgin olive oil

  2 cloves garlic, sliced

  2 shallots, peeled, sliced

  2 long red chillies

  1 cup freshly grated coconut

  2 tbsp lime juice

  2 tsp brown sugar

  Sea salt

  Black pepper

  1/4 cup roasted peanuts, roughly chopped

Method

• Bring a wok of salted water to a gentle boil. Blanch the snake beans and carrot for 2 minutes, then remove and refresh in a sieve dunked into a bowl of iced water. Set aside on a clean tea towel to completely drain and dry. Blanch the bean sprouts and spinach for 40 seconds, then refresh, drain, and set aside to dry.

  Heat the oil over medium heat and add the sliced garlic, shallots, and chillies. Cook for 2-3 minutes, or until softened. Place the chilli mixture into a mortar along with the lime juice, brown sugar, and a pinch of salt and pepper. Grind the dressing into a loose paste.

  Place the blanched vegetables into a large mixing bowl along with the freshly grated coconut and pour over the dressing. Toss well so everything is coated evenly in the dressing.

  Transfer the salad to a serving platter and garnish with roasted peanuts. Serve with extra lime wedges.

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Spicy & Tangy Yoghurt Marinated Buffalo Wings

Spicy & Tangy Yoghurt Marinated Buffalo Wings

Recipe by Louis Tikaram

Ingredients

• 1kg chicken mid wings

  1 tbsp Coles sea salt

  1 tbsp baking powder

  1 1/2 cups Jalna Greek yogurt

  3 limes

  3 tbsp hot sauce (preferably Frank's)

  1 tbsp Coles honey

  3 garlic cloves, finely grated

  6 tbsp unsalted butter

  2 tbsp Patak’s tandoori curry paste

  2 pieces garlic naan (for serving)

  1/2 cup coriander leaves

Method

• Preheat the oven to 220 degrees and line a baking tray with foil. Place a wire rack inside the tray.

  In a large mixing bowl, toss the chicken wings with sea salt and baking powder until coated. Transfer the wings to the prepared baking tray and spread them out evenly.

  Roast the wings in the preheated oven, turning them halfway through, until they are lightly browned, for about 25-35 minutes.

  Change the oven setting to grill and turn the wings again. Grill them, turning halfway through, until they are charred in spots and crisp, for about 8-12 minutes. Let them cool slightly.

  Squeeze the juice of 1 lime into a large mixing bowl. Stir in the hot sauce, honey, and 1/2 cup of yoghurt. Season with salt.

  In a small saucepan, heat the finely grated garlic and unsalted butter over medium heat until the butter is melted and the garlic is fragrant, which takes about 2 minutes. Add 1 tbsp tandoori curry paste and cook, stirring, until fragrant for about 30 seconds. Scrape the garlic mixture into the bowl with the lime juice/yogurt mixture.

  Whisk vigorously to emulsify. Taste and add more salt if needed.

  Transfer the wings to the sauce and toss to coat them.

  Arrange the garlic naan on a serving plate. Place the wings on top and sprinkle with coriander leaves. Serve with the remaining yogurt in a sauce bowl and lime wedges.

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Chilli Brussels Sprouts with Cashew Nuts

Chilli Brussels Sprouts with Cashew Nuts

Recipe by Louis Tikaram

Ingredients

• 4 tablespoons olive oil

  2 cloves crushed garlic

  ½ onion, sliced

  500gr brussels sprouts, halved

  2 teaspoons fish sauce

  2 teaspoons oyster sauce

  ¼ cup roasted cashew nuts

  1 tablespoon chilli paste with soy bean oil

  1 cup Thai basil leaves

Method

• Heat a large fry pan over high for a few minutes.

  Add the oil to coat the bottom of the pan, then add garlic and onion and stir until fragrant, about 15 seconds. Add brussels sprouts and stir to coat with oil. Spread in an even layer, carefully add oyster & fish sauce along with a splash of water, give it a good toss and cover with a lid.

  Cook without stirring until the water has almost completely evaporated, 2 to 4 minutes.

  Uncover, sprinkle with cashew nuts and Thai basil, and stir for 1 minute.

  Serve up with some steamed rice or by itself as a snack.

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Chicken Tikka Tacos

Chicken Tikka Tacos

Recipe by Michael Weldon

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

Ingredients

• 1 kg chicken thighs, cut into strips

  1 jar Patak's Tikka Masala paste

  ½ cup Jalna Greek yogurt

  Salsa

  1 red onion, diced

  1 cucumber, diced

  1 green chili, diced

  ½ bunch of coriander, chopped

  1 lime, juice

  Squeaky Gate extra virgin olive oil

  Pinch of salt

  Yogurt Sauce

  1 cup Jalna Greek yogurt

  1 garlic clove, grated

  1 tsp Coles cumin powder

  Squeaky Gate extra virgin olive oil

  Pinch of salt

  Garnish (Optional)

  8 flour tortillas

  ¼ white cabbage, shaved

  Sliced green chili

Method

• In a bowl, mix together the chicken, Patak's Tikka Masala paste, and yogurt. Ensure the chicken is evenly coated with the marinade. Allow it to marinate for 4-6 hours.

  In a separate bowl, prepare the salsa by mixing together the diced red onion, cucumber, green chili, chopped coriander, lime juice, and a drizzle of Squeaky Gate extra virgin olive oil. Season with a pinch of salt.

  In another bowl, combine the yogurt sauce ingredients: yogurt, grated garlic, cumin powder, a drizzle of Squeaky Gate extra virgin olive oil, and a pinch of salt. Mix well to incorporate all the flavors.

  Heat a BBQ until it begins to smoke. Brush the grill with oil to prevent sticking. Cook the marinated chicken thighs on the grill until they are charred and cooked through.

  Serve the taco ingredients sharing-style on the table. Provide the cooked chicken, salsa, yogurt sauce, flour tortillas, shaved white cabbage, and sliced green chili. Allow each person to assemble their own tacos according to their preferences.

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