Baked Fish Tikka Masala

Baked Fish Tikka Masala

Recipe by Michael Weldon

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

Ingredients

2 tbs Patak's Tikka Masala Paste
1 cup Jalna Greek yoghurt (Jalna brand)
1 tbs olive oil
Pinch of Coles sea salt
4 skinless white fish fillets

For Garnish
1 lemon, cut into wedges
2 spring onions, green parts sliced thinly
½ bunch coriander, leaves picked
½ cucumber, sliced
1 shallot, sliced thinly
1 green chilli, sliced thinly

To Serve
Steamed rice

Method

In a bowl, combine the tikka masala paste, Greek yoghurt, olive oil, and a pinch of sea salt. Mix well to create a marinade.

Coat the fish fillets evenly with the tikka yoghurt mixture and place them on a lined baking tray. Bake in a preheated oven at 180°C until the fish is just cooked through. Season lightly with sea salt.

In a separate bowl, toss the spring onion, coriander, cucumber, shallot, and green chilli with a pinch of sea salt and a drizzle of olive oil to create a fresh herb salad.

Serve the baked fish topped with the herb salad and a wedge of lemon. Pair with a side of steamed rice for a complete meal.

More like this

Smashed Pattie Burgers

Smashed Pattie Burgers

Recipe by Brent Draper

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

Ingredients

500 g beef mince
1 tsp salt
½ tsp black pepper
2 tsp Worcestershire sauce
4 slices cheese (cheddar or American-style)
1 red onion, thinly sliced
Pickles, sliced
4 tbs Coles burger sauce
4 burger buns, halved
Squeaky Gate extra virgin olive oil

Method

In a bowl, combine the mince with Worcestershire sauce, salt, and pepper. Mix until well combined.

Divide the mince into four even portions and roll into balls. Flatten slightly to form burger patties.

Heat a large frying pan or griddle over medium-high heat. Lightly oil the surface and add the burger patties. Press each patty down firmly to smash them slightly, ensuring good contact with the heat. Cook until a golden crust forms, then flip the patties.

Place a slice of cheese on each patty and allow it to melt as the burgers finish cooking. Slice the brioche buns in half and lightly toast them in the pan or on the grill.

To build the burgers, spread an even layer of burger sauce on the base of each bun. Add pickles and red onion slices, then top with the cheese-covered patties. Place the bun tops on and serve immediately.

More like this

Ginger & Cumin Grilled Lamb

Ginger & Cumin Grilled Lamb

Recipe by Louis Tikaram

Serves: 4
Prep Time: 10 minutes (plus overnight marinating)
Cook Time: 15 minutes

Ingredients

Lamb cutlets
2 tbs fresh ginger, grated
2 tsp ground cumin
2 tbs olive oil
1 garlic clove, minced
Juice of 1 lemon
Salt and pepper
Fresh coriander, chopped (for garnish)
Lemon wedges (to serve)

Method

Prepare the marinade by mixing grated ginger, ground cumin, olive oil, minced garlic, lemon juice, salt, and pepper in a bowl. Add the lamb cutlets, ensuring they are evenly coated. Marinate overnight in the fridge.

Heat a grill pan or barbecue over medium-high heat. Add a drizzle of oil to the pan, then place the marinated lamb cutlets onto the hot grill. Cook until golden and caramelised, with a slight char.

Once cooked, transfer the lamb cutlets to a plate. Garnish with freshly chopped coriander and serve with lemon wedges.

More like this

Orange & Fennel Barramundi

Orange & Fennel Barramundi

Recipe by Brent Draper

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

Ingredients

1 small Coles whole barramundi or 4 barramundi portions
3 navel oranges, thinly sliced
Extra virgin olive oil (EVOO)
1 fennel bulb, thinly sliced
2 garlic cloves, finely chopped
1 shallot, finely chopped
1 lemon, thinly sliced
1 jar capers
2 tbsp butter
Salt and pepper, to taste

Method

Thinly slice the fennel and cook on a BBQ over medium-high heat until softened. Remove and set aside.

Lay two large strips of aluminium foil on the bench, overlapping slightly. Place a piece of baking paper the same size as the barramundi on top. Spread half of the sautéed fennel on the baking paper, followed by some orange slices, lemon slices, and chopped garlic.

Place the barramundi on top and layer with the remaining fennel, orange slices, lemon slices, garlic, and a sprinkling of capers. Add the butter on top, season with salt and pepper, and drizzle generously with EVOO.

Wrap the fish tightly in the aluminium foil, creating a sealed parcel. Place the parcel on a tray and cook on the BBQ over medium-high heat for 20 minutes, flipping the fish halfway through. The fish is done when a skewer inserted into the flesh comes out hot.

Carefully unwrap the fish and transfer it to a serving plate. Garnish with fennel fronds, a squeeze of lemon, and a drizzle of olive oil.

Serve immediately and enjoy this fresh and vibrant dish.

More like this

Shish Kebab Spiced Lamb Pita

Shish Kebab Spiced Lamb Pita

Recipe by Michael Weldon

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

Ingredients

500g lamb mince
2 tbs Al’fez Shish Kebab Seasoning
1 onion, diced and caramelized
1 tsp sea salt

Salad
2 tomatoes, diced finely
1 cucumber, diced finely
1 red onion, diced finely
1 bunch of parsley, chopped

Garlic Sauce
½ cup Greek yoghurt
½ cup mayo
1 garlic clove, grated
1/2 lemon,  juice
2 tbs olive oil
1 tsp zaatar 

12 pieces Pickled turnips 
4 Pita Breads

Method

In a bowl mix together the shish kebab ingredients. Form into 4 even sized kebab shapes. 

Heat a bbq or griddle pan until smoking, dress the patty with oil and season with salt. Place onto the grill and cook until caramelized on both sides and the meat is cooked through.

In a small bowl mix together the garlic sauce.

In a bowl mix together the chop salad. Dress with olive and a pinch of salt. 

Once the shish kebabs are cooked, remove from the grill and rest for a couple of minutes. While the burgers rest lightly toast the pita breads.

To plate the shish kebab, spread some garlic sauce on the base of the pitas, add in the chopped salad to the middle of the pita, and place the shish kebab on top. Finish with an extra drizzle of the sauce and garnish with extra parsley and shallots.

More like this

New York Strip Open Sandwich with Bone Marrow Salsa Verde

New York Strip Open Sandwich with Bone Marrow Salsa Verde

Recipe by Brent Draper

Serves: 2
Prep Time: 15 minutes (+ marinating time)
Cook Time: 15 minutes

Ingredients

1 Coles Graze Grassfed Beef New York Strip Steak
3 small beef bones (for bone marrow)
Handful of fresh basil
Handful of flat-leaf parsley
1 tbsp capers
4 anchovies
1 garlic clove
Splash of red wine vinegar
1 lemon, juiced
Extra virgin olive oil
Salt and pepper, to taste
1 red chilli, finely chopped
2 slices Laurent Sourdough

Method

Preheat a BBQ to high heat. Coat the beef bones with extra virgin olive oil, salt, and pepper, then place on the BBQ until the marrow has rendered down.

Season the New York Strip steak with salt and pepper. Grill on the BBQ until it reaches an internal temperature of 56°C, then set aside to rest.

Finely chop the basil, parsley, capers, anchovies, garlic, and red chilli. Combine them in a bowl with red wine vinegar, lemon juice, and a generous drizzle of olive oil.
Scoop out the rendered bone marrow and mix it into the salsa verde until well combined.

Toast the sourdough slices on the BBQ until golden and slightly charred. Slice the steak thinly and arrange it on the toasted sourdough. Drizzle generously with the bone marrow salsa verde.

More like this

Vindaloo & Mango Chutney Grilled Chicken

Vindaloo & Mango Chutney Grilled Chicken

Recipe by Michael Weldon

Serves: 2
Prep Time: 15 minutes (+ marinating time)
Cook Time: 15 minutes

Ingredients

1 tbs olive oil
2 Coles chicken Maryland’s 
2 tbs Patak’s mango chutney
1 ¼ tbs Patak’s Vinadaloo Paste
1 lime, zest & Juice 
5 kaffia lime leaves 
2 tsp fish sauce 
1 tbs brown sugar 
1 tbs chopped red chili 
1 bunch coriander for garnish 
Extra lime wedge’s for serving

Method

Mix all ingredients and pour over chicken allow to marinate in fridge for several hours, or overnight.

Heat a grill pan or BBQ to medium high and add a little oil, barbeque until chicken skin side down for 5 to 6 minutes, glaze with the remaining marinade then flip over and cook for a further 6 minutes till completely cooked.

Serve with coriander, lime and some steamed rice and a little bit more of the Pataks Mango Churtney.

This chicken is also great to shred and serve inside a wrap.

More like this

Steamed Fish with Ginger & Oyster

Steamed Fish with Ginger & Oyster

Recipe by Michael Weldon

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

Ingredients

4 Piece of Snapper or other white fish
1 spring onion, sliced thinly
1 thumb sized piece of ginger, julienne
2 tbs Ayam sesame oil
1 thumb sized piece of ginger, grated
2 garlic cloves, grated
1/2 cup Ayam oyster sauce
½ cup chicken stock 
1 tbs Ayam light soy sauce
1 tbs Ayam sesame oil
1 tbs brown sugar
1tsp corn flour combined with warm water to make slurry

Method

Heat a wok or pot with boiling water.

In a steamer basket lay a sheet of baking paper. Place the fish intp the basket then sprinkle over the spring onion, ginger and sesame oil. 

Place over the wok and steam for 8-10 minutes until the fish is cooked.

In a saucepan combine the ginger, garlic, oyster sauce, chicken stock, soy, sesame and brown sugar, place over a medium high heat and bring to the boil then reduce to a simmer and cook until the sauce reduces. When the sauce has reduce add in the corn starch slurry, mix to thicken the sauce, taste and season to your liking. 

Serve the fish with the sauce spooned over the top and a side of rice. 

More like this

Olive Oil Chicken Shawarma

Olive Oil Chicken Shawarma

Recipe by Louis Tikaram

Serves: 4
Prep Time: 15 minutes (+ marinating time)
Cook Time: 25 minutes

Ingredients

50ml Squeaky Gate Extra Virgin Olive Oil
500g Jalna Greek yoghurt
½ tsp Coles sea salt
8-12 chicken thigh fillets
2 lemons
4 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander seed
1 tsp smoked paprika
½ tsp ground cinnamon
½ tsp cayenne or chilli powder
2 bay leaves
Coles black pepper
4 pitta bread

Method

Place the chicken thighs in a large bowl and season with salt and pepper. 

Whisk the lemon juice and oil together then add the garlic, spices and bay leaves. 

Mix thoroughly and pour over the chicken, rubbing in using your hands.

Leave to marinade in the fridge, covered for at least 2 hours, but preferably overnight. 

Allow the chicken to come to room temperature before cooking.

To cook the chicken, heat a grill or grill pan over a medium heat, grill the chicken, turning frequently, for around 20-25 minutes, or until cooked through. 

Remove from the barbecue and leave to rest for a few minutes, before slicing up, seasoning with salt and pepper, and serving with yoghurt and grilled pitta. 

More like this

Broccoli and Braised Mushrooms

Broccoli and Braised Mushrooms

Recipe by Diana Chan

Serves: 4
Prep Time: 20 minutes (+ 40 minutes soaking time)
Cook Time: 10 minutes

Ingredients

70g dried shiitake mushrooms, soaked in hot water for 40 minutes
1 head of broccoli, ends trimmed and cut into florets
2 tbs neutral-flavoured cooking oil
2 garlic cloves, minced
1 tbs Shaoxing wine
1 tbs thick cooking caramel
1 ½ tbs Ayam light soy sauce
2 tbs Ayam oyster sauce
Pinch of white sugar
Small drizzle of Ayam sesame oil
Pinch of white pepper
1 tbs cornflour (mixed with 2 tbs water into a slurry)
½ tsp Coles sea salt

Method

Once the shiitake mushrooms are softened, remove the stems and discard them. Reserve the mushroom water to be used as a braising liquid later on.

Place a wok on high heat and add enough water to blanch the broccoli. Add the salt and blanch for a minute. Immediately remove the broccoli and dunk it in a bowl of ice-cold water to stop it from cooking further and to retain the vibrant green colour. Drain.

Arrange the blanched broccoli on a large serving platter or bowl, leaving space in the middle for the mushrooms.

Place a clean wok back over medium to high heat and add the oil. Add the garlic and mushrooms and fry for 15 seconds before adding the Shaoxing wine.

Add the mushroom water and bring it to a simmer. Next, add the thick cooking caramel, light soy sauce, oyster sauce, sugar, and sesame oil, and cook for a further 5 minutes.

In a small bowl, mix together the cornflour and water to create a slurry. Add the slurry into the wok and stir vigorously. When the sauce thickens, turn the heat off and pour the mushrooms and gravy into the middle of the serving platter with the broccoli.

Serving suggestion: Serve with steamed rice.

More like this

Pancetta & Kimchi Pasta

Pancetta & Kimchi Pasta

Recipe by Brent Draper

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

Ingredients

400g San Remo Spaghetti
200g pancetta, thinly sliced
1/2 cup kimchi, finely chopped
3 garlic cloves, minced
3 eggs, beaten
1 cup Parmigiano Reggiano, grated
2 tbs extra virgin olive oil
Coles sea salt, to taste
Coles black pepper, to taste

Method

Bring a large pot of salted water to a boil and cook the San Remo Spaghetti until al dente. Reserve 1/2 cup of the pasta water and drain.

Heat 1 tbs of extra virgin olive oil in a large frying pan over medium heat. Add the pancetta slices and cook until crispy. Remove and set aside.

In the same pan, add the remaining olive oil, garlic, and kimchi. Cook for 2 minutes until fragrant.

In a large mixing bowl, whisk the eggs and add a pinch of sea salt and black pepper. Gradually stir in the grated Parmigiano Reggiano.

Return the drained pasta to the frying pan with the garlic and kimchi. Toss to combine, then remove the pan from heat.

Quickly mix the pasta into the egg mixture, stirring constantly to create a creamy sauce. Add reserved pasta water as needed to loosen the sauce.

Season with additional sea salt and black pepper to taste. Serve immediately, topped with crispy pancetta and extra grated Parmigiano Reggiano if desired.

Enjoy this unique twist on classic pasta with bold kimchi flavors and rich, creamy sauce!

More like this

Mushroom Soup

Mushroom Soup

Recipe by Louis Tikaram

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

Ingredients

500g mushrooms, sliced
2 tbs Norco Unsalted butter
1 plate of shallots and leeks, finely sliced
1 cup dry white wine
2 tbs flour
4 cups stock (vegetable or chicken)
1 cup Norco Thickened cream
1 cup Norco full cream milk
2 sprigs thyme
2 bay leaves
Coles sea salt and black pepper, to taste
Croutons, to serve

Method

Heat the butter in a large pot over medium heat. Add the mushrooms and sauté until browned, stirring occasionally. Remove the mushrooms from the pot and set aside.

In the same pot, add the shallots and leeks. Cook until softened.

Return the mushrooms to the pot, then pour in the white wine. Stir and let it simmer for a few minutes.

Sprinkle the flour over the mixture and stir well to combine. Gradually add the stock, stirring continuously to prevent lumps.

Pour in the cream and milk, stirring to create a smooth soup base. Add the thyme and bay leaves, then season with salt and pepper.

Let the soup simmer gently until it thickens slightly and all the flavours meld together.

Remove the thyme sprigs and bay leaves. Serve the soup hot, topped with croutons.

Enjoy!

More like this

Pistachio and Salted Caramel Sundae

Pistachio and Salted Caramel Sundae

Recipe by Diana Chan

Serves: 8
Prep Time: 30 minutes
Cook Time: 1 hour + overnight freezing

Ingredients

Salted Caramel Sauce
½ cup Coles sugar
40 ml water
½ cup Norco thickened crea
2 tablespoons Norco salted butter
¼ teaspoon Coles sea salt
½ teaspoon Coles vanilla bean extract 

Pistachio Ice Cream
1 cup Coles crushed pistachios
Norco Cape Byron Ultimate Vanilla Ice Cream 

Garnish
½ cup Coles crushed pistachios
Strawberries
Raspberries

Method

To make the salted caramel, in a small pot set over medium heat, add sugar and water. Stir to dissolve. Cook the water and sugar mixture, without stirring, for 5 to 8 minutes, until the mixture is bubbling and golden in colour. Turn off the heat, and slowly pour in the heavy cream. Vigorously whisk the mixture until combined. Add the butter, salt, and vanilla bean paste, and continue to whisk until cohesive. Pour the caramel sauce into a container with a lid, and refrigerate until the ice cream is ready and set.

Add the Norco Cape Byron Ultimate Vanilla Ice Cream, then add in the salted caramel and pistachios, and combine. Transfer into another bowl and place into the freezer to set.

To serve, scoop out the ice cream and drizzle salted caramel sauce over the top. Garnish with pistachios, raspberries, and strawberries.

More like this

Bow Tie Pasta Salad with Wood Roasted Salmon

Bow Tie Pasta Salad with Wood Roasted Salmon

Recipe by Louis Tikaram

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

Ingredients

1 pack San Remo Bowtie Pasta, cooked and cooled
Huon Tasmania Wood Roasted Salmon with Blackened Spice
2 tbs Jalna Farm to Pot Greek Yoghurt
Juice of ½ a lemon
2 tsp dill
Coles sea salt, to taste
Coles black pepper, to taste

Method

Combine the yoghurt, lemon juice, and dill, then season with salt.

Add the yoghurt mixture to the cooked pasta and thoroughly coat.

Remove the skin from the Huon Tasmania Wood Roasted Salmon Blackened Spice and flake it into the pasta bowl, then combine.

Add to a serving plate and garnish with extra salmon on top, lemon zest, and salt and pepper.

More like this

Panfried Chicken Breast with Basil Cream

Panfried Chicken Breast with Basil Cream

Recipe by Brent Draper

Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

4 Coles chicken breasts
Coles sea salt, to taste
Coles black pepper, to taste
2 tbs extra virgin olive oil
1 cup fresh basil leaves
2 tbs pine nuts
1/2 cup Parmigiano Reggiano, grated
2 cloves garlic
Juice of 1 lemon
1 cup Norco Full Cream Milk

Method

Butterfly the chicken breasts by cutting them open horizontally, then season with sea salt and black pepper. Heat a large skillet over medium-high heat, add 1 tbs of extra virgin olive oil, and cook the chicken for 4–5 minutes per side until golden brown and cooked through. Remove from the pan and let rest.

Meanwhile, place the basil leaves, pine nuts, Parmigiano Reggiano, garlic, and half the lemon juice into a jug. Add a pinch of sea salt and black pepper, along with 1 tbs of extra virgin olive oil. Blitz until a smooth sauce forms.

In a small pot, warm the milk over low heat. Gradually stir the milk into the basil mixture and blitz again until combined. Return the creamy basil sauce to the pot and gently warm over low heat. Adjust seasoning with more sea salt, black pepper, and a squeeze of lemon juice if desired.

To serve, slice the rested chicken and place a generous spoonful of the basil cream sauce on the bottom of each plate. Lay the chicken slices over the sauce, drizzle with extra virgin olive oil, and finish with a crack of black pepper and a sprinkle of sea salt.

More like this

Pork Loin Chops with Charred Pineapple Salsa

Pork Loin Chops with Charred Pineapple Salsa

Recipe by Brent Draper

Serves: 3
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

3 pork loin chops
1 tsp Chinese five spice
1 pineapple
2 long red chillies
1 spring onion
1 corn cob
1 Lebanese cucumber
1 bunch coriander
Squeaky Gate extra virgin olive oil

Method

Preheat the BBQ to high heat. Drizzle the pork loin chops with extra virgin olive oil and sprinkle with Chinese five spice. Cook the chops on the BBQ for 8–10 minutes on each side until cooked through. Once cooked, let the chops rest.

Meanwhile, place large chunks of pineapple, chillies, spring onion, and the corn cob on the BBQ. Cook until slightly charred, then remove from heat.

Roughly chop the charred pineapple, chillies, and spring onion. Slice the corn kernels off the cob and mix everything in a bowl with diced Lebanese cucumber and chopped coriander to create the salsa.

Arrange the pork chops on a plate and top with the charred pineapple salsa. Serve immediately.

More like this

Balinese Coconut Chicken Curry

Balinese Coconut Chicken Curry

Recipe by Louis Tikaram

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

Ingredients

1 tablespoon olive oil
500g chicken, diced
3 tablespoons Ayam Balinese curry paste
4 tablespoons Ayam light soy sauce
1 can Ayam coconut milk
1 cup chicken stock
2 tablespoons Coles tomato paste
1.5 tablespoons minced garlic
1 large onion, diced
2 lemongrass sticks, bruised
500g diced potatoes

Method

Add the olive oil to a pan and turn the heat up to medium-high. Add in the minced garlic and sauté until fragrant.

Add in the bruised lemongrass sticks and cook for a minute to release their flavour.

Grab the diced chicken and add it to the pan, stirring until the chicken is cooked through.

Add in the Balinese curry paste, followed by the tomato paste and diced potatoes. Mix together thoroughly.

Pour in the coconut milk, soy sauce, and chicken stock, ensuring the chicken and potatoes are fully coated in the sauce.

Allow the mixture to simmer, tasting along the way to enjoy the rich flavours of the curry paste.

Once the chicken is tender and the potatoes are cooked, serve the curry in bowls, garnished with lemongrass sticks for a fresh touch. Enjoy!

More like this

Yoghurt Marinated Lamb Chops with Herb Sauce

Yoghurt Marinated

Lamb Chops with Herb Sauce

Recipe by Michael Weldon

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

Ingredients

2 cups Jalna Organic Biodynamic Dairy Yoghurt
4 garlic cloves
1 thumb-sized piece of ginger
1 tsp cumin seeds
1 tsp coriander seeds
1 bunch fresh thyme
1 bunch fresh coriander
Juice of 1 lemon
Coles sea salt, to taste
8 lamb chops
2 tbs extra virgin olive oil

Method

Peel and roughly chop the garlic and ginger. Place them into a mortar and pound until they form a paste.

Add the cumin and coriander seeds to the mortar and crush them together with the paste until fragrant.

Add the fresh thyme and coriander to the mortar, pounding gently to release their flavors. Sprinkle in sea salt and mix well.

Squeeze the lemon juice into the mixture and stir to combine. Add the Jalna yoghurt to the mortar and mix until the marinade is smooth and aromatic.

Rub the marinade generously over each lamb chop, ensuring they are well-coated. Take care not to double-dip the spoon into the marinade to avoid contamination.

Drizzle the lamb chops with olive oil and place them into a hot pan. Cook until nicely browned and cooked to your preferred doneness.

To serve, spread a dollop of yoghurt onto a plate as the base. Arrange the lamb chops on top and add a wedge of lemon on the side.

Enjoy this vibrant, herbaceous dish that brings out the natural flavors of lamb with a beautifully spiced yoghurt marinade.

More like this

Turmeric & Wild Ginger Mussels with Thai Basil

Turmeric & Wild Ginger Mussels with Thai Basil

Recipe by Louis Tikaram

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

Ingredients

For the mussels
2 tbs vegetable oil
2 tbs Ayam fish sauce
1 cup vegetable stock
1/2 cup Ayam coconut cream
500 g mussels, cleaned
1 tbs thick tamarind water
1 bunch Thai sweet basil, torn

For the paste
5 long red chillies, deseeded and roughly chopped
4 garlic cloves
1 tbs coriander roots, chopped
10 g fresh red turmeric, peeled and roughly chopped (or 1 tsp dried turmeric)
10 g krachai (wild ginger)
1/2 tsp Coles sea salt

To serve
1 lime, cut into wedges
Coriander or Thai basil flowers

Method

Using a food processor, blitz the chillies, garlic, coriander roots, turmeric, and wild ginger into a smooth paste. Alternatively, this can be done with a mortar and pestle.

Heat the vegetable oil in a hot wok, then add the paste, scraping and stirring until it turns golden brown.

Deglaze the wok with fish sauce, vegetable stock, and half the coconut cream. Stir well to combine, then add the mussels, tossing to coat them in the sauce. Cover and steam for 2 minutes. Remove the lid and gently shake the wok to ensure the mussels cook evenly. Discard any mussels that remain closed.

Add the tamarind water, Thai sweet basil, and the remaining coconut cream. Gently stir all the ingredients together until well combined.

Serve the mussels with lime wedges and garnish with coriander or Thai basil flowers for a fragrant and fresh finish.

More like this

Thai Shredded Chicken Lettuce Cups

Thai Shredded Chicken Lettuce Cups

Recipe by Brent Draper

For the lettuce cups
2 cups Coles shredded chicken breast
1 carrot, grated
1 Lebanese cucumber, julienned
1/4 cup Coles mint leaves
1/2 cup Coles coriander leaves
1 cup bean sprouts
Crushed peanuts, for garnish
1 Coles cos lettuce

For the Thai peanut sauce
1/3 cup peanut butter
Small knob of ginger, grated
2 tbs soy sauce
1 tbs honey
1 tsp rice wine vinegar
2 tbs hot water
1 lime, juiced
2 bird’s eye chillies, finely chopped
Sesame seeds, for garnish

Method

Break apart the cos lettuce, reserving the larger leaves to serve as cups, and slice any smaller leaves.

In a large bowl, combine the shredded chicken, grated carrot, julienned cucumber, mint leaves, coriander leaves, bean sprouts, and sliced lettuce. Mix well to combine.

To make the peanut sauce, blitz the peanut butter, grated ginger, soy sauce, honey, rice wine vinegar, hot water, bird’s eye chillies, and lime juice in a food processor until smooth. Adjust the consistency with more water if needed.

Pour the prepared peanut sauce over the chicken mixture and toss thoroughly to coat.

Spoon the chicken salad into the reserved cos lettuce cups. Garnish with crushed peanuts and sesame seeds.

Serve immediately with lime wedges for extra zing.

More like this