Polenta Grits with Prawns

Polenta Grits with Prawns

Recipe by Louis Tikaram

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

Ingredients

2 cups chicken broth
1 cup Norco Full Cream Milk
½ teaspoon Coles sea salt
1 cup polenta
¾ cup shredded cheddar cheese
¼ cup grated parmesan cheese
½ teaspoon Tabasco hot sauce
¼ teaspoon cracked pepper
¼ cup Norco unsalted butter + 1 tablespoon for cooking
6 king prawns, peeled and deveined (tail on)
1 teaspoon Old Bay seasoning

Method

Bring the chicken broth, Norco full cream milk, salt, and 1⅓ cups water to a boil in a medium saucepan over medium-high heat. Gradually whisk in the polenta.
Reduce heat to low and simmer, stirring occasionally, for 10 minutes or until thickened.

Meanwhile, heat a non-stick pan with 1 tablespoon of Norco unsalted butter. Cook the prawns until just done, about 3 minutes, then remove from heat and season with a little Old Bay seasoning. Set aside.

Once the polenta is thick, stir in the cheddar cheese, parmesan cheese, hot sauce, pepper, and the remaining ¼ cup of butter until melted and smooth.

Spoon the polenta into a serving bowl, top with the prawns, and sprinkle with a little extra Old Bay seasoning.

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Lamb Cutlets & Basil Pesto

Lamb Cutlets & Basil Pesto

Recipe by Brent Draper

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

Ingredients

6 lamb cutlets
1 tbs thyme leaves
1 tbs extra virgin olive oil
Coles salt and pepper, to taste
200g Perino tomatoes, sliced

For the basil pesto:
1 cup fresh basil leaves
1 garlic clove, peeled
50g walnuts, plus extra for garnish
50g Coles Parmigiano Reggiano, grated
1 tbs Squeaky Gate extra virgin olive oil

Method

In a large pan, heat 1 tbs extra virgin olive oil over medium heat. Season the lamb cutlets with thyme leaves, salt, and pepper. Sear the cutlets for 2–3 minutes on each side or until cooked to your liking. Set aside to rest.

To make the pesto, combine basil leaves, garlic, walnuts, Parmigiano Reggiano, and 1 tbs extra virgin olive oil in a food processor. Blitz until smooth. Set aside.

In the same pan, add the sliced Perino tomatoes and a pinch of salt and pepper. Let the tomatoes heat through and soften slightly, about 2 minutes.

To serve, plate the lamb cutlets and spoon the warm Perino tomatoes on top. Drizzle generously with the basil pesto, scatter extra chopped walnuts over the dish, and finish with a final crack of black pepper.

Enjoy this fresh and flavourful dish with quality ingredients like walnuts for a wholesome touch!

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Soy, Sesame & Black Vinegar Chicken

Soy, Sesame & Black Vinegar Chicken

Recipe by Louis Tikaram

Serves: 4
Prep Time: 10 mins
Cook Time: 25 mins

Ingredients

2 tbs extra virgin olive oil
1 onion, finely sliced
3 garlic cloves, minced
4 chicken thighs, skin-on and bone-in
1 tsp sesame seeds, plus extra for garnish
2 tbs Ayam dark soy sauce
1 tsp freshly cracked black pepper
1 tbs brown sugar
1 tbs Ayam black vinegar
2 tbs Ayam light soy sauce
1 tsp sesame oil
½ cup Coles chicken stock
2 spring onions, finely sliced

Method

Add extra virgin olive oil to a hot pan. Once heated, add the onions and sauté until softened. Add the garlic and stir until fragrant.

Place the chicken thighs into the pan, ensuring all pieces are touching the surface. Allow them to cook, letting the skin begin to crisp and turn golden.

Sprinkle sesame seeds over the chicken, then add dark soy sauce, cracked black pepper, brown sugar, black vinegar, light soy sauce, and sesame oil. Toss through the chicken to coat evenly.

Pour in the chicken stock and flip the chicken thighs to brown the other side. Cover with a lid and allow the chicken to cook, infusing the flavours.

Remove the lid, toss the chicken through the sauce, and let it thicken slightly. Plate up the chicken, pour the sauce over, and garnish with extra sesame seeds and spring onions.

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Fennel & Leek Spaghetti with Pangrattato & Chilli Oil

Fennel & Leek Spaghetti with Pangrattato & Chilli Oil

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 mins
Cook Time: 5 mins

Ingredients

1 bulb fennel, finely sliced
1 leek, finely sliced (white part only)
¼ cup sun-dried tomatoes, finely chopped
400g San Remo Thin Spaghetti
¼ cup Norco Thickened Cream
1 tbsp butter
¼ cup grated Parmigiano Reggiano, plus extra for serving
Chilli oil
Coles sea salt
Coles black pepper
⅓ cup panko breadcrumbs
¼ cup Squeaky Gate extra virgin olive oil
1 lemon

Method

In a large pan over medium-high heat, drizzle the extra virgin olive oil and add the fennel and leek. Cook until softened. Once cooked through, add the sun-dried tomatoes and butter, allowing it to simmer for about 5 minutes. Then, stir in the thickened cream and continue to cook gently.

Meanwhile, bring a large pot of salted water to boil. Add the San Remo Thin Spaghetti and cook until al dente.

For the pangrattato, heat the remaining ¼ cup extra virgin olive oil in a medium pan, and toast the panko breadcrumbs until golden and crispy.

Once the spaghetti is cooked, transfer it directly into the pan with the fennel and leek sauce. Add a splash of reserved pasta water to loosen the sauce if needed. Stir in some extra grated parmigiano reggiano and squeeze fresh lemon juice over the pasta.

Serve in bowls, topped with the crispy pangrattato, extra grated cheese, and a drizzle of chilli oil. Garnish with fennel fronds and season with salt and pepper.

Tip: Finish with an extra drizzle of chilli oil for a kick of heat.

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Grilled Tuna with Radish and Edamame Salad

Grilled Tuna with Radish and Edamame Salad

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 mins
Cook Time: 5 mins

Ingredients

2 tuna steaks
2 tbs white sesame seeds
2 tbs black sesame seeds
Coles sea salt
Extra virgin olive oil

Salad

1 baby cos, shredded
1 bunch radishes, julienned
1 cup edamame, quickly blanched
1 spring onion, sliced thinly
½ bunch coriander
1 tbs pickled ginger, sliced thinly

Dressing

2 tbs sesame seeds, toasted
2 tbs rice wine vinegar
2 tbs soy sauce
1 tbs brown sugar
1 tsp sesame oil

Method

Mix the sesame seeds together on a plate with a pinch of sea salt. Press the seeds into each side of the tuna steaks.

Heat a pan over medium-high heat, add a drizzle of oil, and lay the tuna in the pan. Cook for 1 minute on each side, then remove and rest.

In a small bowl, whisk together the dressing.

In a larger bowl, mix the salad ingredients, then dress with the sesame dressing.

Slice the tuna steaks into 2 cm slices and serve with the salad on the side.

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Butter Chicken Skewers with Mango Chutney

Recipe by Louis Tikaram

Serves: 4
Prep Time: 10 mins
Cook Time: 6 mins

Ingredients

1 tablespoon olive oil
500 g chicken breast, diced
3 tablespoons Patak’s Butter Chicken Paste
Fresh coriander, for garnish
2 limes, cut into wedges
1 jar of Patak’s Mango Chutney
10 bamboo skewers

Method

Place the diced chicken in a bowl and add the Patak’s Butter Chicken Paste. Toss until the chicken is well coated.

Thread the marinated chicken onto the bamboo skewers. For best results, allow to marinate in the fridge overnight, though this step is not essential.

Heat a chargrill pan over medium heat. Brush the skewers lightly with olive oil, then add them to the pan. Cook for 3 minutes on each side, or until golden brown and cooked through.

Serve the skewers with lime wedges, a generous scoop of Patak’s Mango Chutney, and garnish with fresh coriander. Enjoy!

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Lamb Loin Chops with Baba Ganoush

Lamb Loin Chops with Baba Ganoush

Recipe by Brent Draper

Serves: 4
Prep Time: 15 mins
Cook Time: 30 mins

Ingredients

4 lamb loin chops
1 tsp ground coriander
1 tsp ground turmeric
1 tsp ground cumin
2 tbs extra virgin olive oil
2 eggplants, roasted and peeled
2 tbs tahini
1 tsp ground cumin
Juice of 1 lemon
1 tsp Coles sea salt
1 cucumber, diced
1 red onion, finely sliced
1/4 cup fresh parsley, chopped
2 tbs extra virgin olive oil
Zest of 1 lemon
Juice of 1/2 lemon
1/2 tsp Coles black pepper

Method

Peel the roasted eggplants and set aside. In a large bowl, combine ground coriander, turmeric, and cumin. Add the lamb loin chops, drizzle with extra virgin olive oil, and rub the spices evenly over the chops. Let them marinate for 15 minutes.

Place the roasted eggplant in a blender or food processor. Add tahini, extra virgin olive oil, cumin, lemon juice, and sea salt. Blend until smooth to create a rich baba ganoush.

In a separate bowl, combine diced cucumber, red onion, and chopped parsley. Drizzle with extra virgin olive oil, add lemon zest and juice, and season with black pepper. Toss gently to make a fresh herb salad.

Grill or pan-sear the marinated lamb loin chops until cooked to your preferred doneness, then set aside to rest.

To plate, spread a generous layer of baba ganoush on the base of each plate. Place the lamb chops on top, followed by a heap of the fresh salad. Drizzle with extra virgin olive oil and finish with a sprinkle of lemon zest.

Serve immediately and enjoy!

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Calamari Fritti & Karkalla Chilli Tartar

Calamari Fritti & Karkalla Chilli Tartar

Recipe by Nornie Bero

Serves: 6
Prep Time: 30 mins
Cook Time: 10 mins

Ingredients

1.5kg whole squid
1½ cups flour
3 tbs semolina
2 tbs saltbush
2 tbs sea salt
1 tbs pepperberry
3 tbs oregano
1 tbs ground aniseed myrtle
Sunflower oil, for frying

Karkalla Chilli Tartar
250g mayonnaise
140g labneh
½ cup karkalla, diced
Juice of 1 lemon
2 garlic cloves, crushed
2 tbs capers, chopped
1 tbs Dijon mustard
Dash of olive oil

Chilli Sauce
3 tbs chilli flakes
¼ cup macadamia nuts, roughly chopped
1 tbs ginger powder
1 tbs garlic powder
2 litres sunflower oil

Method

Slice the squid down one side to open it. Use a butter knife to score the inside of the squid in a lattice pattern. This helps tenderise the squid and ensures the coating sticks well.

In a bowl, combine the flour, semolina, pepperberry, oregano, ground aniseed myrtle, saltbush, and sea salt. Mix thoroughly.

Coat all the squid pieces evenly with the flour mixture and let them sit for 5 minutes to absorb the seasoning. Shake off any excess flour before frying.

Heat the sunflower oil in a large pot to 180°C. Fry the squid in small batches to avoid overcrowding, cooking each batch for 40 to 50 seconds until golden and crisp. Remove the fried squid and place it on paper towels to drain any excess oil. Slice the fried squid into 3cm pieces for serving.

For the karkalla chilli tartar, mix the mayonnaise, labneh, diced karkalla, lemon juice, crushed garlic, capers, Dijon mustard, and a dash of olive oil in a bowl until well combined. Set aside.

To make the chilli sauce, place the chilli flakes, macadamia nuts, ginger powder, garlic powder, and sunflower oil in a small pot. Heat the mixture gently for 7 minutes, then set it aside to cool completely.

Just before serving, drizzle the cooled chilli sauce over the karkalla tartar.

Serve the crispy calamari on a platter alongside the karkalla chilli tartar and enjoy this fresh, flavourful dish perfect for any occasion.

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Pork Chops with Two Mustard Sauce

Pork Chops with Two Mustard Sauce

Recipe by Brent Draper

Serves: 4
Prep Time: 10 mins
Cook Time: 25 mins

Ingredients

4 lamb chops
2 tbs extra virgin olive oil
1 tsp Coles sea salt
1/2 tsp Coles black pepper
3 shallots, finely sliced
2 garlic cloves, minced
1/3 cup white wine
1 tbs wholegrain mustard
1 tbs Dijon mustard
1 tsp Worcestershire sauce
1/2 cup Norco cream
1 tbs fresh chives, finely chopped
Zest of 1 lemon

Method

Season the lamb chops generously with sea salt and black pepper. Heat extra virgin olive oil in a large pan over medium-high heat. Add the chops and sear until browned on both sides, then remove and set aside.

Add more olive oil to the pan and toss in the sliced shallots, stirring to pick up the pan's flavours. Cook until softened. Stir in the minced garlic until fragrant, then deglaze the pan with white wine, scraping the bottom to release all the flavour.

Stir in wholegrain mustard and Dijon mustard until well combined. Add Worcestershire sauce, then pour in cream, stirring to create a smooth sauce. Return the chops to the pan and spoon the mustard sauce over them. Let them simmer gently to allow the flavours to meld and the chops to cook through.

Remove from heat and stir in the chives. Plate the chops, pouring the creamy mustard sauce over them. Garnish with additional chives and a sprinkle of lemon zest.

Serve with fresh bread or a side of steamed vegetables. Enjoy!

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Sri Lankan Pan Fried Rolls

Sri Lankan Pan Fried Rolls

Recipe by Diana Chan

Serves: Makes 20
Prep Time: 40 minutes
Cook Time: 10 minutes

Ingredients

1 packet of large spring roll wrappers
Neutral cooking oil, for deep frying

For the filling
3 tbsp Squeaky Gate extra virgin olive oil
1 brown onion, finely diced
Handful of curry leaves
½ tsp Coles ground cumin
½ tsp Coles ground turmeric
1 tsp Coles chilli flakes
1 boiled potato, mashed
2 small green chillies, finely chopped
1 tomato, chopped
Fillet of Huon Premium Wood Roasted Salmon Blackened Spice
Juice of ½ a lemon

To coat
3 eggs
2 cups Coles breadcrumbs

Method

Make the filling in advance to allow it to cool. Place a frypan over medium heat and add in the oil. Next, add in the curry leaves and fry for 10 seconds before adding the onions. Fry until translucent.

Add in the spices, potato, chillies, and tomato, and mix to incorporate for a few minutes. Break the Huon Premium Wood Roasted Salmon Blackened Spice fillet up using the back of a fork and add it to the pan. Mix to combine and cook for 5 minutes. Turn the heat off and add in the lemon juice.

Set the filling aside until it cools and is ready to wrap.

Once the filling has cooled, start wrapping. Place a spring roll wrapper onto a flat, clean surface. Place 2 tablespoons of filling near the bottom of the wrapper closest to you and roll away, tucking in the sides as you go to enclose the parcel. Wet the edges with water using your fingertips to seal. Repeat until all the filling is used.

Heat enough oil in a wok or pot to deep fry the pan rolls to 170°C.

Prepare your dredging station by cracking and beating the eggs in one bowl and placing the breadcrumbs in another. Dip each pan roll into the egg, then into the breadcrumbs.

To cook, carefully place each pan roll into the hot oil and fry for 3-5 minutes on each side until golden brown. Drain on paper towel and allow to cool slightly before serving.

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Wagon Wheel Mushroom & Leek Pasta

Wagon Wheel Mushroom & Leek Pasta

Recipe by Louis Tikaram

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

Ingredients

3 tbsp extra virgin olive oil
500g button mushrooms, sliced
2 tbsp unsalted butter
2 medium leeks, thinly sliced
4 garlic cloves, crushed
2 ½ tsp Coles sea salt
1 pack San Remo Wagon Wheel Pasta
3 cups water
1 ⅓ cups chicken broth
⅔ cup dry white wine (optional)
½ cup thickened cream
½ cup grated Pecorino or Parmigiano Reggiano cheese
2 tbsp chopped fresh dill
2 tbsp chopped fresh flat-leaf parsley
Zest of 1 lemon
Coles black pepper

Method

Heat the olive oil in a large saucepan over medium-high heat. Add the mushrooms and cook until all the liquid has evaporated, about 8 minutes.

Add the butter, stirring until melted, then add the leeks, garlic, and 1 teaspoon of salt. Cook until the leeks are tender, about 4 to 5 minutes.

Stir in the San Remo Wagon Wheel Pasta, water, chicken broth, wine (if using), and the remaining 1 ½ teaspoons of salt. Increase the heat to high and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the pasta is almost cooked.

Stir in the thickened cream and continue to simmer until the sauce evenly coats the pasta and the pasta is al dente.

Remove from heat. Stir in the cheese, dill, parsley, lemon zest, and cracked pepper. Spoon into serving bowls and top with extra cheese, if desired.

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Apricot, Rosemary and Almond Stuffed Leg of Lamb

Apricot, Rosemary and Almond Stuffed Leg of Lamb

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins
Cook Time – 45 min - 1 hour

Ingredients

1 Coles Bone-in Lamb Leg Roast, butterflied
1 brown onion, caramelised (fried in a pan until golden and soft)
1 cup dried apricots, finely chopped
1 cup roasted almonds, roughly chopped
5 sprigs rosemary, leaves stripped and chopped
½ cup breadcrumbs
4 tbs butter, softened
Salt and pepper, to taste
Olive oil, for drizzling

Extra equipment: Butcher’s string

Method

In a bowl, combine the caramelised onion, dried apricots, roasted almonds, rosemary, breadcrumbs, softened butter, salt, and pepper. Mix everything thoroughly until it forms a cohesive stuffing mixture.

Lay the butterflied lamb leg flat on a clean surface or chopping board. Spread the stuffing mixture evenly across the centre of the meat, pressing gently to help it stay in place.

Carefully roll the lamb leg back into its original shape, encasing the stuffing. Use butcher's string to tie the roast at regular intervals, securing the stuffing in the centre and holding the shape firmly.

Season the surface of the lamb generously with salt and drizzle with olive oil. Place the stuffed lamb into a roasting tray, ensuring the seam side is down.

Preheat the oven to 160°C (fan-forced). Roast the lamb for 45 minutes to 1 hour, or until the internal temperature reaches 60°C for medium. If you prefer the lamb more well-done, roast it until the temperature is higher, according to your preference.

Once cooked, remove the lamb from the oven and cover it loosely with foil. Let the lamb rest for at least 10-15 minutes to allow the juices to redistribute throughout the meat.

After resting, carefully remove the butcher’s string. Carve the lamb into thick slices, ensuring each slice contains some of the delicious stuffing.

Serve warm with your favourite sides and a sauce, such as mint sauce or a light jus.

Enjoy this festive centrepiece with family and friends.

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Massaman Chicken Rice

Massaman Chicken Rice

Recipe by Louis Tikaram

Serves: 6
Prep Time: 10 minutes (plus marinating time)
Cook Time: 30-35 minutes

Ingredients

Marinade
6 pieces of chicken thigh (bone-in, skin on)
3 tbsp Thai Ayam massaman curry paste
2 tbsp Ayam fish sauce
3 tbsp Ayam oyster sauce
1 tbsp Coles garlic powder
3 tbsp Squeaky Gate extra virgin olive oil

Rice
1 large onion, chopped
1 tbsp Ayam fish sauce
1 tbsp garlic, minced
2 cinnamon quills
5 pieces star anise
1½ cups uncooked jasmine rice
2½ cups chicken stock or water

Method

In a large mixing bowl, combine all the marinade ingredients and massage them into the chicken thighs. Set aside for 10 minutes to allow the flavours to infuse.

Heat a large pan over medium-high heat and add a drizzle of olive oil. Place the chicken in the pan, skin side down, and pan-fry for 3 minutes on each side or until the skin is crispy. Once cooked, remove the chicken from the pan and set aside.

In the same pan, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent. Add the uncooked jasmine rice to the pan and mix well, scraping up any delicious, caramelised bits from the bottom.

Stir in the fish sauce, cinnamon quills, and star anise. Pour in the chicken stock or water and mix thoroughly, ensuring no rice is stuck to the bottom. Return the chicken to the pan, skin side facing up.

Once the mixture reaches a simmer, reduce the heat to medium-low, cover the pan, and cook for 20-25 minutes or until all the liquid is absorbed and the rice is tender.

After cooking, turn off the heat and let the dish rest with the lid on for 5 minutes before serving.

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Potato, Celery & Egg Salad with Yoghurt Dressing

Potato, Celery & Egg Salad with Yoghurt Dressing

Recipe by Louis Tikaram

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

Ingredients

1 kg chat potatoes, halved
1 teaspoon salt
¼ cup Jalna Greek Yoghurt
Juice of ½ a lemon
1 teaspoon wholegrain mustard
1 ½ cups dill sprigs
3 celery stalks, finely diced
½ cup torn fresh mint leaves
Coles sea salt and Coles black pepper to taste

Method

Place the potatoes in a medium saucepan and cover with cold water. Bring to the boil over high heat. Once boiling, reduce the heat to medium and cook for 15 minutes, or until the potatoes are tender. Drain and refresh under cold running water.

When ready to make the salad, cut the potatoes into quarters.

For the dressing, place the Jalna Greek Yoghurt, lemon juice, and mustard in a small bowl. Season with salt and pepper, and stir until smooth.

In a large bowl, combine the potatoes, dill, celery, and mint. Drizzle with the dressing, toss to combine, and serve. Enjoy!

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Creamy Cajun Barramundi

Creamy Cajun Barramundi

Recipe by Brent Draper

Serves – 2
Prep Time – 20 mins
Cook Time – 15 mins

Ingredients

2 Coles barramundi fillets
1 red capsicum
1 green capsicum
½ red onion
3 garlic cloves
½ cup cherry tomatoes
⅓ cup Norco thickened cream
¼ cup Coles real chicken stock
Bunch parsley
Squeaky Gate extra virgin olive oil
Coles sea salt
Coles pepper
2 tbsp cajun mixed spice
1 lemon

Method

Start by dicing the red capsicum, green capsicum, red onion, and garlic cloves.

Chop the cherry tomatoes in half.

Sprinkle a little bit of the cajun spice onto the barramundi fillets before cooking.

Bring a large pan to medium-high heat, add a drizzle of extra virgin olive oil, and place the barramundi skin side down. Place a weight on top and cook until three-quarters of the way cooked through. Turn the fish over and cook the rest of the way through, then set aside.

In the same pan, add the capsicum, red onion, garlic cloves, and cherry tomatoes.

Add in the remaining cajun spice mix, chicken stock, and thickened cream. Cook until the color starts to change, then add the zest of a lemon, juice, salt, and pepper.

Place the fish back into the pan and add chopped parsley on top.

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Roast Chicken with Oatmeal Stuffing

Roast Chicken with Oatmeal Stuffing

Recipe by Diana Chan

Serves – 2
Prep Time – 20 mins
Cook Time – 1.5 - 2 hours

Ingredients

1.5–2 kg whole chicken
Salt and pepper, to season
1 tbsp Italian dried herb mix
100 g butter, melted
A few sprigs of thyme
Olive oil, for drizzling

For the Oatmeal Stuffing:
375 g Red Tractor Organic Rolled Oats
115 g ghee or clarified butter
1 brown onion, peeled and finely diced
¼ cup dried apricots, chopped
¼ cup pistachios, chopped
½ tsp ground ginger
Coles himalayan sea salt and black pepper, to taste
½ cup water

Method

Preheat the oven to 220°C. Bring the chicken to room temperature. Clean the cavity of the chicken and remove all the innards. Pat the chicken dry with paper towels.

In a medium pot over medium heat, add the melted butter and sauté the onions until translucent. Stir in the Red Tractor Organic Rolled Oats, ground ginger, and ½ cup of water. Mix all the ingredients together and cover. Steam for 1½ hours, or until the oats have softened, stirring occasionally. Once done, turn off the heat and fold in the pistachios and dried apricots. Season to taste with salt and pepper.

Brush the chicken with melted butter and season with the Italian herbs, salt, pepper, and thyme. Carefully stuff the cavity of the chicken with the oatmeal stuffing and truss the legs together.

Place the chicken on a baking tray and drizzle with extra virgin olive oil. Roast the chicken for 70 to 90 minutes, or until the juices run clear. Check the doneness with an instant-read thermometer; it should read 74°C when inserted into the thickest part of the thigh.

Let the chicken rest for 15 minutes on a cutting board before slicing and serving. Season with additional salt, pepper, dried herbs, and thyme as desired.

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Crunchy Chicken Tenders with Curry Leaf Mayo

Crunchy Chicken Tenders with Curry Leaf Mayo

Recipe by Brent Draper

Serves – 2
Prep Time – 30 mins, (3-4 hours for marinating)
Cook Time – 15 mins

Ingredients

2 Coles chicken breasts
1 cup plain flour
¼ cup cornflour
250 ml buttermilk
2 small bunches curry leaves
1 tablespoon yellow mustard seeds
1 cup Coles whole egg mayonnaise
½ teaspoon Coles ground turmeric
1 tablespoon curry powder
Vegetable oil for frying
Coles sea salt

Method

Place the chicken tenders in the buttermilk and set aside for approximately 3-4 hours in the fridge.

On a plate, combine the plain flour, Indian curry powder, and cornflour, mixing well.

To make the curry leaf mayo, fry the mustard seeds and 1 bunch of curry leaves in a little vegetable oil in a frying pan. Once cooked, roughly chop the curry leaves and add them to the mayonnaise. Stir in the turmeric and set aside.

Bring the frying oil to 180 degrees Celsius, and add a bunch of curry leaves for approximately 10 seconds. Be careful, as this will splatter! Place the fried curry leaves in a bowl on top of a piece of paper towel to drain.

Before coating the chicken, add a few tablespoons of buttermilk to the flour mixture and stir through. This will help create crunchy bits of batter on the chicken.

Once the chicken pieces are well coated, place them in the hot oil and cook for 6-8 minutes or until golden and the meat is cooked through. Drain the oil by placing the chicken on a plate lined with paper towel.

Serve in a bowl with the curry leaf mayo in the center, topping it off with crispy curry leaves and a sprinkle of salt!

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Mexican Burrito Bowl

Mexican Burrito Bowl

Recipe by Olivia Said

Serves – 1
Prep Time – 15 mins
Cook Time – 15 mins

Ingredients

14g Nutri V Broccoli or Mixed Veg powder
1 medium onion, diced
2 tbsp olive oil
1 tsp cumin
1 tsp smoked paprika
1 tsp oregano
1 tsp garlic salt
½ tsp chilli flakes (optional)
500g lean beef mince
140g tin tomato paste
100ml water
200g crushed tomato
25g butter (optional)
Coles sea salt and
Coles black pepper, to taste

Method

Combine cumin, smoked paprika, oregano, garlic salt, and chilli flakes in a small bowl.

Heat a medium frying pan over medium-high heat. Add the olive oil, followed by the onion. Sauté for 2 minutes, or until golden.

Add the spice mix to the onion and cook for another 2 minutes.

Add the beef mince, breaking it up as it cooks. Cook for about 5 minutes, or until browned.

While the beef is cooking, mix Nutri V powder, water, tomato paste, and crushed tomatoes in a small bowl until smooth. Pour this mixture into the pan and cook for another 5 minutes.

If using butter, stir it in at the end and allow it to melt.

Taste and adjust seasoning with salt and pepper.

Enjoy!

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Crispy Skin Salmon with Fish Sauce Caramel

Crispy Skin Salmon with Fish Sauce Caramel

Recipe by Diana Chan

Serves – 1
Prep Time – 15 mins
Cook Time – 15 mins

Ingredients

Huon Premium Tasmanian Salmon Steak Skin On
Extra virgin olive oil, for pan frying

Salad
Green beans, blanched and refreshed in cold water
Cucumbers, julienned
Mixed Asian herbs (coriander, mint, Thai basil)
Lime leaves
Shallots
Coles sea salt

Salad Dressing
Garlic
Lime juice
¼ cup fish sauce or oyster sauce
2 tbsp sugar

Fish Sauce Caramel
¼ cup fish sauce or oyster sauce
3 tbsp sugar

To serve
½ bunch mint
½ bunch coriander
1 head cos lettuce

Method

Drizzle extra virgin olive oil over the Huon Premium Tasmanian Salmon Steak and season with salt. Place the steak, skin side down, in a pan over medium-high heat. Press down on the fillet for about 30 seconds to ensure the skin crisps.

Meanwhile, prepare the dressing by combining lime juice, sugar, and fish sauce in a mixing bowl. Whisk until well blended, then add minced garlic and bird's eye chilli. Mix thoroughly and set aside.

For the salad, in a separate bowl, combine mixed Asian herbs, lime leaves, cucumber, and green beans. Add finely sliced shallots and chilli, then toss with the dressing until evenly coated.

Once the salmon is cooked and the skin is crisp, remove it from the pan and set it aside.

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Miso Chicken Sushi Bowl

Miso Chicken Sushi Bowl

Recipe by Michael Weldon

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

Ingredients

Miso Marinade
3 tablespoons miso paste
2 tablespoons Coles rice wine vinegar
2 tablespoons extra virgin olive oil
2 teaspoons sugar
2 teaspoons Ayam soy sauce
1 thumb-sized piece of ginger, grated

For the Bowl
4 Coles chicken thigh fillets
Olive oil for cooking
1 cup steamed rice
1 cucumber, sliced
2 radishes, thinly sliced
2 sheets Coles Sushi Nori roasted seaweed
2 tablespoons toasted sesame seeds
1 spring onion, thinly sliced

Method

In a bowl, whisk together the miso marinade ingredients until well combined. In a separate bowl, pour half of the marinade over the chicken thighs. Marinate for at least 30 minutes.

Heat a griddle pan or barbecue. Cook the chicken thighs until charred, caramelised, and cooked through. Allow to rest and slice thinly.

In a bowl, place a mound of steamed rice. Top with cucumber, radish, and a spoonful of the remaining marinade. Add the chicken and finish with toasted sesame seeds, nori, and spring onion.

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