Cucumber salad with Olive Oil & Orange Vinaigrette

Cucumber salad with Olive Oil & Orange Vinaigrette

Recipe by Louis Tikaram

Serves: 4
Prep Time: 15 minutes (plus 30 minutes resting time)

Ingredients

1 red onion, sliced into very thin rounds
1 orange
3 tbs red wine vinegar
2 Lebanese cucumbers
½ bunch dill, finely chopped
3 tbs Squeaky Gate extra virgin olive oil
1 tsp wholegrain mustard
120 g feta
Coles sea salt
Coles black pepper

Method

Place the onion rings in a bowl and gently separate them with your fingers. Add a pinch of sea salt.

Cut the skin off the orange and segment it, setting the segments aside. Add the red wine vinegar to the bowl with the onion, along with any remaining juice from the segmented orange. Mix to coat and set aside for 30 minutes, turning occasionally.

Slice the cucumbers into thin rounds. Place them in a colander, sprinkle with a generous pinch of sea salt, and stir to combine. Leave to drain in the sink for 30 minutes.

After 30 minutes, stir the chopped dill through the cucumber slices.

Lift the onion rings out of the vinegar mixture and arrange them on a large plate with the cucumber rounds.

Using the remaining onion and orange juices, add a drizzle of extra virgin olive oil and the mustard, then whisk to combine. Season to taste with sea salt and black pepper. Add more olive oil if needed.

Drizzle the dressing over the salad and crumble the feta on top before serving.

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Karaage Chicken & Kimchi Slaw Burgers

Karaage Chicken & Kimchi Slaw Burgers

Recipe by Brent Draper

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

Ingredients

For the chicken marinade
3 tbs rice wine vinegar
3 tbs soy sauce
2 tbs sesame oil
2 tsp grated ginger
2 garlic cloves, minced
500 g Coles chicken thigh fillets, cut into bite-sized pieces

For the slaw
1 cup kimchi
1 cucumber, julienned
1 carrot, julienned
1/4 cup coriander leaves, roughly chopped
2 spring onions, finely sliced

For the sauce
4 tbs kewpie mayonnaise
1 lime, cut into wedges

For frying and assembly
1 cup Coles plain flour
1/2 cup cornflour
Vegetable oil, for frying
4 bao buns or brioche buns

Method

Combine rice wine vinegar, soy sauce, sesame oil, ginger, and garlic in a bowl. Add the chicken, toss to coat, and marinate for at least 15 minutes.

Prepare the slaw by combining kimchi, cucumber, carrot, coriander, and spring onions in a bowl. Mix well and set aside.

In a large bowl, mix plain flour and cornflour. Remove chicken from the marinade, letting excess drip off, and coat in the flour mixture.

Heat vegetable oil in a deep pan or wok to 180°C. Fry the chicken in batches until golden and cooked through. Drain on paper towels.

Heat a dry pan over medium heat. Lightly toast the buns on both sides until warm and slightly crispy. Remove from heat.

To assemble, place the bottom halves of the buns on a plate. Spread a layer of kewpie mayonnaise, add fried chicken, and top with kimchi slaw.

Place the top halves of the buns, arrange on a serving board, and serve with lime wedges for squeezing over.

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Smashed Bombay Potato Chaat

Smashed Bombay Potato Chaat

Recipe by Anjali Pathak

Serves: 4
Prep Time: 5 minutes
Cook Time: 55 minutes

Ingredients

600g baby new potatoes, scrubbed
50ml oil
3 heaped tbsp Patak’s Tikka Masala Paste
150g thick Greek yoghurt
2 tbsp Patak’s Brinjal Pickle
1 tbsp fresh mint leaves, roughly chopped
2 tbsp fresh coriander leaves, roughly chopped
25g salted peanuts, roughly crushed

Speedy Pickled Onions
½ red onion, finely sliced
1 slice beetroot
100ml red wine vinegar
1 tsp salt
1 tsp sugar

Method

Preheat the oven to 200°C. Boil the potatoes in a large pan of salted water for 10 minutes.

In the meantime, mix the oil with Tikka Masala Paste in a roasting tin. Drain the potatoes and toss in the marinade. Using the back of a spoon, smash the potatoes until flat. Stir and transfer to the oven to roast for 45 minutes.

Make the Speedy Pickled Onions by mixing everything together. Set aside to pickle.

Place the yogurt in a large bowl and stir through Brinjal Pickle. Mix in the crispy Bombay Potatoes, fresh mint, and fresh coriander.

Sprinkle with peanuts and serve with some drained pickled onions.

Tip: use papadams instead of peanuts for extra crunch.

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Philly Cheese Steak Sub

Philly Cheese Steak Sub

Recipe by Brent Draper

Serves: 2
Prep Time: 10 minutes
Bake Time: 15 minutes

Ingredients

2 Coles Bakery Super Sub Rolls
2 x 170 g quick-cook scotch fillets, thinly sliced
1 green capsicum, thinly sliced
1 red onion, thinly sliced
2 tbs butter
Mayonnaise
250 g provolone or fresh mozzarella cheese
Splash of Worcestershire sauce
Salt and pepper, to taste

Method

In a deep pan or wok, heat oil over high heat and cook the capsicum and red onion until softened. Remove from the pan and set aside.

Add the thinly sliced scotch fillet to the pan and cook until three-quarters done. Return the capsicum and onion to the pan, then add butter and a splash of Worcestershire sauce. Stir to combine.

Place 4–5 slices of cheese into the pan and cover with a lid to let the cheese melt.

Slice the Coles Super Sub Rolls open and spread mayonnaise generously on both sides.

Fill the rolls with the steak mixture, packing them as full as possible. Serve immediately.

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Indonesian Coconut Chicken Curry

Indonesian Coconut Chicken Curry

Recipe by Tasia Seger

Serves: 4-6
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

1 kg Coles chicken thigh cutlets (skin on)
4 makrut lime leaves
2 bay leaves
1 lemongrass stalk, bruised
4 cm galangal, bruised (or substitute with ginger)
1 lime
¼ tsp turmeric powder
500 ml chicken stock
500 ml coconut cream
200 g green beans
2 carrots, sliced
Vegetable oil
Sugar, salt, and white pepper, to taste
Fried shallots, for garnish
Jasmine rice, to serve

Spice Paste
4 shallots
3 garlic cloves
2 cm ginger
1 tsp ground coriander seeds
4 macadamia nuts, toasted

Method

Coat the chicken with lime juice and season with salt. Set aside.

Blend the spice paste ingredients in a food processor until smooth. Heat oil in a large pot and fry the spice paste until fragrant. Add the lemongrass, bay leaves, and makrut lime leaves, stirring for a few minutes.

Add the chicken to the pot and cook, turning regularly, until lightly browned. Add the carrots and enough chicken stock to cover the chicken. Cover and simmer until the chicken is cooked through and the carrots are tender.

Stir in the coconut cream and green beans. Simmer for an additional 10 minutes until the green beans are tender. Season with salt, sugar, and white pepper.

Serve over jasmine rice and garnish with crispy fried shallots.

Tips:

• For a vegetarian version, substitute chicken with tofu or potatoes.

• Cashews can be used in place of macadamia nuts.

• Add a little extra oil to the food processor for smoother blending.

• For a thicker curry, reduce the sauce further by simmering longer.

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Tandoori Lamb Skewers

Indonesian Coconut Chicken Curry

Recipe by Brent Draper

Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

6–8 lamb loin chops, diced into large chunks (approximately 600g)
1 tablespoon Patak’s Tandoori Paste Marinade
4 tablespoons Jalna Organic Biodynamic Dairy Yoghurt
1 Lebanese cucumber, chopped into large chunks
1 bunch of coriander
1 bunch of mint
1 large chilli, sliced
1 red onion, sliced
Juice of 1 lime
Pre-soaked skewers

Method

Place the Patak’s Tandoori Paste Marinade, 1 tablespoon of yoghurt, and the diced lamb loin chop chunks into a bowl and marinate. Thread the marinated lamb onto the pre-soaked skewers and set aside.

Place the skewers onto a preheated BBQ and cook for 8–10 minutes until slightly charred.

Make the salad by combining the cucumber, coriander, mint, sliced chilli, red onion, and lime juice.

Serve the skewers on a plate with the salad on the side and a cheek of lime.

Tip: Pre-soak the skewers for approximately 2 hours prior to using to avoid charring on the BBQ.

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Chocolate Brownie Mochi

Chocolate Brownie Mochi

Recipe by Diana Chan

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

Ingredients

1 cup mochiko flour
½ cup Coles unsweetened cocoa powder
1 cup Coles granulated white sugar
1½ tsp baking powder
5 tbs Norco unsalted butter, melted
2 large eggs
350 ml Norco Our Finest full cream milk
1 tsp Coles vanilla extract
3 tbs Coles Finest dark chocolate, chopped

Method

Preheat the oven to 180°C. Line a 20 x 20 cm baking pan with baking paper.

In a medium bowl, whisk together the glutinous rice flour, cocoa powder, sugar, and baking powder until evenly mixed.

In a large bowl, whisk together the melted butter, eggs, milk, and vanilla extract until fully combined. Add in the dry ingredients and mix until evenly blended.

Pour the batter into the prepared baking pan. Sprinkle the surface with chopped dark chocolate.

Bake for 20 minutes, or until the mochi is set. Allow it to cool completely before slicing and serving.

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Zucchini Mapo Tofu

Zucchini Mapo Tofu

Recipe by Louis Tikaram

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

Ingredients

40g vegetable oil
40g minced garlic
40g minced ginger
55g Toban Djan (chilli bean sauce)
40g Ayam soy sauce
40g Ayam oyster sauce
1L Coles vegetable stock
20g corn starch
200g silken tofu
200g diced zucchini

Method

Add the vegetable oil to a medium saucepan.

In the pot, add the minced garlic and ginger, sautéing over low heat for 3 minutes until fragrant.

In a bowl, mix in the Toban Djan (chilli bean sauce) and cook until very aromatic.

Pour the vegetable stock into the pot and bring it to a boil. Add the soy sauce.

In a separate bowl, whisk the corn starch with a little water until smooth, then add it to the pot, stirring until the sauce thickens.

Gently fold in the silken tofu and diced zucchini, cooking until the zucchini is just tender, about 2 minutes.

Serve up with steamed rice as part of a shared meal or enjoy as a warming winter bowl by itself.

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Chicken Schnitzel with Creamy Leek Mushroom Sauce

Chicken Schnitzel with Creamy Leek Mushroom Sauce

Recipe by Brent Draper

Serves: 2
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

2 Coles chicken breasts
1 cup plain flour
2 cups panko breadcrumbs
5–6 brown mushrooms, sliced
1 leek (white part only), sliced
½ brown onion, finely diced
½ cup white wine
½ cup thickened cream
½ cup chicken stock
2 eggs, whisked
2 tbs chives, chopped
Vegetable oil, for frying
1 lemon, cut into wedges
Coles salt and pepper

Method

Slice each chicken breast horizontally, stopping halfway through. Open the chicken breast like a book and flatten it gently with a rolling pin. Prepare a breading station with separate bowls for flour, whisked eggs, and panko breadcrumbs. Coat the chicken in flour, then eggs, and finally breadcrumbs. Set aside on a plate. Heat 2 cm of vegetable oil in a frying pan to 170°C. Fry the chicken schnitzels until golden brown and cooked through. Drain on paper towels.

Meanwhile, heat a medium pan over medium heat. Add a drizzle of extra virgin olive oil, followed by the mushrooms, onion, and leek. Sauté for 5–7 minutes until softened. Deglaze the pan with white wine and reduce by a quarter. Stir in chicken stock and reduce by another quarter. Add thickened cream, season with salt and pepper, and let the sauce thicken.

Place the schnitzels on plates and spoon the creamy leek and mushroom sauce generously over the top. Garnish with chopped chives and serve with lemon wedges on the side.

Enjoy your crispy schnitzels with the rich and creamy sauce!

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Kitchen Garden Salad with Horseradish Dressing

Kitchen Garden Salad with Horseradish Dressing

Recipe by Michael Weldon and Macario Onwibiko

Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

4 nectarines, sliced
4 plums sliced
2 spring onions, sliced and refreshed in ice water
4 baby carrots, sliced thinly
2 beetroots, shaved
6 cherry tomatoes
Assorted herbs and flowers

Dressing 
1cup Yoghurt
2tbs olive oil
1 lemon, juice
1/4cup water
1tbs horseradish, grated
1 garlic clove, grated
Coles sea salt

Method

In a large mixing bowl, gently toss together the salad ingredients to ensure they are evenly distributed.

In a separate bowl, whisk together the yoghurt, olive oil, lemon juice, water, horseradish, and garlic until well combined. Season with sea salt to taste, adjusting as needed.

Drizzle the dressing over the salad ingredients, tossing gently to coat evenly.

Transfer the salad to a serving bowl and garnish with extra fresh herbs and edible flowers for a vibrant, garden-fresh finish.

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Green Chicken Curry Kebabs with Roti

Green Chicken Curry Kebabs with Roti

Recipe by Michael Weldon

Serves: 2
Prep Time: 10 minutes (plus marinating time)
Cook Time: 25 minutes

Ingredients

Chicken Marinade
1 jar Ayam green curry paste
600g chicken thighs
½ cup Ayam coconut cream
1 tsp Ayam fish sauce

Coriander Sauce
1 bunch coriander
2 garlic cloves
Juice of 2 limes
3 Birdseye chillies
1 tsp brown sugar
Ayam Fish sauce, to taste
Squeaky Gate extra virgin olive oil
¼ cup cold water
2 tbsp Ayam coconut cream

Salad
1 baby gem lettuce, sliced thinly
1 shallot, sliced thinly
½ bunch coriander, leaves picked
Extra virgin olive oil
Coles Sea salt
Thinly sliced red chilli

To Serve
4 frozen roti wraps, cooked in a frypan until golden and crispy, and kept warm

Method

In a bowl, combine 2 tablespoons of the green curry paste with the chicken thighs. Marinate for up to 12 hours for maximum flavour infusion.

In a frypan, heat a drizzle of oil over medium heat and cook the marinated chicken until caramelised. Add in the coconut cream, fish sauce, and a splash of water. Cook gently until the chicken is tender.

In a blender, combine the sauce ingredients and blend using a stick blender until smooth and well combined.

In a bowl, dress the salad ingredients with olive oil and a pinch of salt, tossing gently to mix.

To assemble the wraps, layer the salad in each roti wrap, top with the tender chicken, and drizzle with a couple of spoonfuls of the extra coconut cream. Finish by drizzling the coriander sauce on top.

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Egg Lettuce Salad with Sourdough

Egg Lettuce Salad on Sourdough

Recipe by Michael Weldon

Serves: 2
Prep Time: 10 minutes
Cook Time: 7 1/2 minutes

Ingredients

3 large eggs
2–3 leaves of Coles green oak lettuce, roughly chopped
2 anchovy fillets, minced
1 1/2 tbs whole grain mustard
1/2 tbs fresh lemon juice
1/4 cup chopped fresh dill
1 small red onion, thinly sliced and soaked in 1 tbs red wine vinegar for 10 minutes
1/4 cup Squeaky Gate extra virgin olive oil
Salt and freshly ground black pepper, to taste
2 slices sourdough bread, toasted

Method

Place the eggs in a small saucepan and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 7 1/2 minutes. Drain and transfer the eggs to an ice bath to cool completely.

Peel the eggs and roughly chop them.

In a medium bowl, whisk together the anchovy, mustard, lemon juice, olive oil, dill, and a pinch of salt and pepper.

Add the chopped eggs and lettuce to the dressing and toss gently to combine.

Toast the sourdough bread.

Divide the egg salad evenly between the two slices of toasted sourdough bread. Top with the pickled red onion slices.

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Yoghurt Marinated Chicken with Honey & Parsley

Yoghurt Marinated Chicken with Honey & Parsley

Recipe by Louis Tikaram

Serves: 6
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

1 cup Jalna Greek Yoghurt
1 tsp Coles black pepper
1 tsp ground turmeric
1 tbs Coles sea salt
2 kg skin-on chicken thighs
Vegetable oil
1 lemon
2 tbs honey
2 tbs extra virgin olive oil
1 cup picked parsley

Method

Mix the Jalna Greek Yoghurt, pepper, turmeric, and salt in a large bowl. Add the chicken thighs and massage the mixture in thoroughly. Allow the chicken to marinate overnight for the yoghurt to tenderize the meat.

On a hot grill or grill pan, add a little vegetable oil, then place the chicken, skin side down, over direct heat. Grill, turning every minute until lightly browned.

Just before the chicken is done, brush it with honey, then transfer to a serving platter.

Place the parsley in a small bowl, season with salt, lemon juice, and extra virgin olive oil, and toss to coat.

Scatter the dressed herbs over the chicken and serve.

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Sticky Lamb Chops with Fennel & Cabbage Slaw

Sticky Lamb Chops with Fennel & Cabbage Slaw

Recipe by Anjali Pathak

Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

12 lamb chops
3 tablespoons Patak’s Madras Curry Paste
2 tablespoons Greek yoghurt
2 tablespoons fresh coriander, roughly chopped
2 tablespoons butter
2 tablespoons Patak’s Brinjal Pickle

Fennel & Cabbage Slaw
½ bulb fennel, finely sliced
¼ red cabbage, finely shredded
1 red apple, peeled and grated
2 tablespoons Greek yoghurt
Good pinch of salt
Zest and juice of ½ lemon

Method

In a bowl, mix together the Patak’s Madras Curry Paste, Greek yoghurt, and half the coriander. Rub this mixture all over the lamb chops. Marinate for a few hours or even overnight if you have time.

Make the fennel and cabbage slaw by mixing all the ingredients together. Taste and adjust the seasoning with salt and lemon.

Heat a BBQ or griddle pan until smoking. Cook the lamb chops until charred on all sides.
Gently heat the butter with the Patak’s Brinjal Pickle. When the chops are almost ready, brush them generously with the spiced butter and grill for 30 seconds on each side. Lay on a serving plate and baste again. Serve sprinkled with the remaining coriander, with the slaw on the side.

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Cucumber & Goats Cheese Salad

Cucumber & Goats Cheese Salad

Recipe by Louis Tikaram

Serves: 4
Prep Time: 10 mins

Ingredients

1 cucumber
2 tbsp Squeaky Gate white balsamic vinegar
1 tbsp Coles wholegrain mustard
1 tbsp pomegranate molasses
2 tbsp olive brine
3 tbsp Squeaky Gate extra virgin olive oil
Sea salt, to taste
Black pepper, to taste
1 cup Coles kalamata olives, pitted and sliced
Fresh parsley, chopped
200g Coles goats cheese, crumbled
Roasted pepitas, for garnish

Method

To make the dressing; in a bowl, combine the balsamic vinegar, whole seed mustard, pomegranate molasses, olive brine, and extra virgin olive oil. Mix well, then add a splash more balsamic vinegar to taste. Season with sea salt and black pepper.

Grab the cucumber again and slice it into rounds. In a large mixing bowl, add the sliced cucumber, olives, and a pinch of salt. Toss in some freshly chopped parsley for added flavour.

To serve, place the cucumber and olive mixture on a serving plate. Drizzle the dressing over the top, ensuring everything is coated nicely.

Crumble the goat cheese over the salad, then add a bit more dressing if desired. Finish by sprinkling with roasted pepitas and additional parsley for garnish. Season with more sea salt and black pepper to taste. Enjoy!

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Eggplant Rogan Josh

Eggplant Rogan Josh

Recipe by Diana Chan

Serves: 4
Prep Time: 15 mins
Cook Time: 20 mins

Ingredients

2 tablespoons extra virgin olive oil
1 teaspoon cumin seeds
2 bay leaves
6 cardamom pods
1 cinnamon quill
½ brown onion, sliced
1 teaspoon ginger, grated
1 teaspoon garlic, grated
1 teaspoon garam masala
1 jar Patak's Rogan Josh Curry Paste
1 red capsicum, de-seeded and sliced into 1 cm thick strips
2 tomatoes, chopped
1 eggplant, chopped and salted
Salt, to taste

To garnish
1 green chili, finely sliced
A handful of chopped coriander
1 tablespoon Jalna Organic Biodynamic Dairy Yoghurt

Method

Heat the extra virgin olive oil in a large pot over medium heat. Add the cumin seeds, bay leaves, cardamom pods, and cinnamon quill, cooking until fragrant.

Add the sliced brown onion, grated ginger, and grated garlic to the pot. Sauté until the onion becomes translucent. Stir in the garam masala and Patak's Rogan Josh Curry Paste, mixing well to combine.

Add the red capsicum and chopped tomatoes, cooking for a few minutes until they start to soften. Incorporate the salted eggplant, stirring to coat everything in the spices. Season with salt to taste.

Allow the mixture to simmer until the eggplant is tender and the flavours meld together.

Serve the Rogan Josh hot, garnished with finely sliced green chili, chopped coriander, and a dollop of Jalna Organic Biodynamic Dairy Yoghurt. Enjoy

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Chorizo Beer Mussels

Chorizo Beer Mussels

Recipe by Michael Weldon

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

Ingredients

1 chorizo, diced
1 onion, diced
2 garlic cloves
1 chilli, diced
1 tsp smoked paprika
1 bottle of beer
1 kg mussels
2 tbs butter
½ bunch parsley
1 lemon
Coles sea salt
Extra virgin olive oil
Grilled sourdough.

Method

In a large saucepan with a lid, fry off the chorizo until the oil cooks out. Add the onion, garlic, and chilli, and fry until fragrant and slightly softened.

Add the mussels to the saucepan and stir quickly, then pour in the beer. Place the lid on the pot and gently shake it to agitate the mussels and help them open.

Once the mussels have opened, remove them from the saucepan and place them into the serving dish.

Reduce the cooking liquid and stir in the butter to enrich the sauce. Remove from heat, then add the parsley and a squeeze of lemon juice.

Serve with the grilled bread and enjoy.

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Indonesian Beef Skewers with Spicy Acar

Indonesian Beef Skewers with Spicy Acar

Recipe by Gracia Segar

Serves: 4
Prep Time: 15 mins (plus marinating time)
Cook Time: 30 mins

Ingredients

500g beef oyster blade
Bamboo skewers, soaked in water for at least 1 hour
Fried shallots, for garnish

Beef Marinade
2 tbs coriander seeds, toasted and crushed
1 lemongrass stalk, finely sliced
2 garlic cloves
3 French shallots
1 cup ABC sweet soy sauce (kecap manis)
3 makrut lime leaves, finely sliced
½ lime, juiced
Salt and white pepper, to taste

Glaze
¼ cup salted butter, melted
3 tbs ABC sweet soy sauce (kecap manis)
1 lime, juiced

Spice Acar
2 shallots, finely sliced
1 Lebanese cucumber, cut into chunks (centre removed)
1 carrot, julienned
2 bird’s eye chillies, finely sliced
1 cup white vinegar
½ cup caster sugar
¼ cup warm water
Salt, to season

Method

Cut the beef oyster blade into 0.5cm strips.

To make the marinade, place coriander seeds, lemongrass, garlic, and French shallots in a food processor and blend to a smooth paste. Combine the spice paste with sweet soy sauce, lime juice, and finely sliced makrut lime leaves. Season with salt and white pepper. Add the beef strips and mix well. Refrigerate and marinate for 20 minutes or overnight. Once marinated, skewer the beef and leave it at room temperature before cooking.

To make the glaze, mix melted butter, kecap manis, and lime juice in a bowl. Set aside.

For the spicy acar, combine white vinegar, caster sugar, warm water, and chillies. Mix until the sugar dissolves. Add carrot, cucumber, and French shallots. Stir well and set aside to cool.

Heat a griddle pan over high heat. Grill the beef skewers, turning to sear all sides, while brushing with the glaze. Cook until the glaze is caramelised and the beef is cooked to your liking.

To serve, place the skewers on a platter and let rest for a few minutes. Garnish with fried shallots and serve with spicy acar on the side.

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Tumeric & Dill Fish

Tumeric & Dill Fish

Recipe by Brent Draper

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

Ingredients

2 fillets Coles Barramundi
1 tsp ground turmeric
1 knob ginger, grated
2 cloves garlic, grated
1 tbs good-quality fish sauce
¼ cup coconut milk
1 tsp white sugar
100 g vermicelli rice noodles
2 large red chillies
1 bunch coriander
1 bunch dill
2 spring onion stalks
¼ cup roasted peanuts
½ cup fried shallots
1 lime
Splash of vegetable oil

Method

In a bowl, mix the turmeric, ginger, garlic, sugar, and fish sauce, then add the barramundi and let it marinate.

Meanwhile, soak the noodles in boiling water for 10 minutes, then strain.

To make the herb salad, in a small bowl, mix the herbs, peanuts, fried shallots, spring onions, and lime juice. Set aside.

Heat a large frying pan over medium-high heat, add a splash of vegetable oil, and cook the barramundi for 3 minutes. Flip the fish, pour in the coconut milk, and cook for a further 3 minutes.

To serve, place the vermicelli noodles on a plate, add the fish on top, drizzle the coconut sauce over the fish, and finish with the herb salad. Garnish with extra crispy shallots and roasted peanuts.

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BBQ Greens with Burnt Lemon Dressing

BBQ Greens with Burnt Lemon Dressing

Recipe by Michael Weldon

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

Ingredients

150g green beans, tails trimmed
1 bunch baby broccoli
1 bunch asparagus, trimmed
1 bunch spring onions, cleaned and trimmed
2 tbs olive oil
Coles sea salt, to taste

Dressing
2 lemons, halved and grilled cut-side down until charred and juicy
¼ cup olive oil
1 tbs Dijon mustard
½ bunch chives, finely sliced
1 tsp freshly ground Coles black pepper

Garnish
2 tbs chopped smoked almonds
100g goat’s cheese, crumbled
½ bunch chives, cut into 1cm pieces

Method

Toss the green beans, baby broccoli, asparagus, and spring onions in olive oil and season with sea salt. Place them on a smoking hot BBQ or griddle and char, ensuring they remain crisp-tender and vibrant.

To prepare the dressing, whisk together the charred lemon juice, olive oil, Dijon mustard, chives, and black pepper in a bowl until combined.

Combine the grilled vegetables and dressing in a large bowl, tossing until evenly coated.

Transfer the dressed vegetables to a serving dish and garnish with smoked almonds, crumbled goat’s cheese, and chive pieces.

Serve immediately and enjoy this fresh and flavour-packed side dish!

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