Lamb Backstrap with Cous Cous & Herbed Yoghurt

Lamb Backstrap with Cous Cous & Herbed Yoghurt

Recipe by Michael Weldon

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

Ingredients

1 cup San Remo couscous
¼ cup diced dried apricots
¼ cup raisins
1L chicken stock
½ bunch parsley, chopped
1 bag baby rocket
1 lemon, juice
½ cup roasted pumpkin seeds

Lamb
1 lamb backstrap
Coles sea salt
Olive oil

Herb Yoghurt
½ bunch parsley, chopped
1 bunch mint, chopped
1 bunch dill, chopped
1 garlic clove, grated
Coles sea salt
Black pepper
Olive oil

Method

Bring the chicken stock to a boil. In a large bowl, combine the couscous, apricots, raisins, and a pinch of salt. Pour the hot stock over the mixture, add a splash of olive oil, and cover. Let it sit for 10 minutes to absorb the liquid.

Season the lamb with sea salt and coat lightly with olive oil. Heat a frypan over medium-high heat and cook the lamb backstraps to your preferred doneness. Allow them to rest for 5 minutes before slicing.

In a small bowl, mix all the herb yoghurt ingredients until well combined.

Uncover the couscous, add the remaining ingredients, and fluff with a fork until light and airy. Season with salt, lemon juice, and olive oil to taste.

Slice the lamb and serve it over the couscous with a generous spoonful of herb yoghurt on top.

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BBQ Chicken Wings with Sriracha Yoghurt Sauce

BBQ Chicken Wings with Sriracha Yoghurt Sauce

Recipe by Michael Weldon

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

Ingredients

1 chunk of wood for smoking (soaked)
1 pack of chicken wings
1 tsp smoked paprika
1 tsp garlic powder
1 tsp cumin
1 tsp black pepper
1 tsp Coles sea salt
2 tbs Squeaky Gate extra virgin olive oil

Sriracha Yoghurt Sauce
1 cup Jalna Greek Yoghurt
2 tbs sriracha
1 tsp dill
Juice of 1 lemon
1 tsp Coles sea salt

Method

Preheat the BBQ to high until it begins to smoke. In a large bowl, combine the chicken wings, smoked paprika, garlic powder, cumin, black pepper, salt, and extra virgin olive oil, mixing well to ensure the wings are evenly coated.

Place the soaked wood onto the BBQ. Once it starts to smoke, add the wings to the grill. Reduce the heat to medium-low, close the lid, and cook the wings until golden and cooked through, turning occasionally.

In a separate bowl, mix the Jalna Greek Yoghurt, sriracha, dill, lemon juice, and sea salt to make the sauce. Drizzle with a little extra virgin olive oil and adjust the seasoning if needed.

Serve the hot chicken wings with the Sriracha Yoghurt Sauce on the side for dipping.

Enjoy this smoky and spicy BBQ dish!

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Salmon with Fresh Summer Tomatoes & Butter

Salmon with Fresh Summer Tomatoes & Butter

Recipe by Louis Tikaram

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

Ingredients

4 large truss tomatoes
2 Huon skin-on salmon fillets
Coles salt and pepper, to taste
2 tbs unsalted butter
4 thyme sprigs, plus extra for garnish
1 garlic clove, grated

Method

Place a box grater over a medium bowl. Grate the cut side of each tomato half against the coarse side of the grater, stopping at the skin. Discard the skins. You should have 1¾ to 2 cups of grated tomatoes.

Season the salmon fillets with salt. In a skillet over medium heat, melt the butter. Place the salmon skin-side down and cook for 2–3 minutes. Remove the salmon and set it aside.

Add the thyme sprigs and grated garlic to the skillet, cooking for 1 minute until fragrant. Stir in the grated tomato and season with salt and pepper. Reduce the heat to medium-low, then place the salmon skin-side up in the tomato sauce. Simmer for around 4 minutes until the salmon is cooked through.

Serve the salmon in a bowl with the tomato sauce, garnished with fresh thyme sprigs. Enjoy this fresh, summery dish!

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Zucchini with Ricotta & Basil Dressing

Zucchini with Ricotta & Basil Dressing

Recipe by Brent Draper

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

Ingredients

2 zucchini, chopped into half-moons (1 ½ cm thick)
200g ricotta
¼ red onion, thinly sliced
Juice of ½ lemon, plus zest
Salt and pepper, to taste
¼ cup walnuts, crushed
A bunch of basil leaves
¼ cup Squeaky Gate extra virgin olive oil
1 garlic clove, grated
2 slices sourdough
Chilli flakes, to garnish

Method

Season the zucchini with salt and a drizzle of extra virgin olive oil. In a medium frying pan, cook the zucchini until slightly softened. Transfer to a bowl and toss with red onion, crushed walnuts, and basil leaves. Set aside.

In another bowl, whisk together ricotta, a drizzle of extra virgin olive oil , lemon juice, lemon zest, salt, and pepper until smooth and creamy.

In a jar, blend garlic, basil, and extra virgin olive oil into a dressing and season to taste.

Toast the sourdough in a pan with a drizzle of extra virgin olive oil until golden on both sides.

Spread the ricotta mixture onto the toasted sourdough, then top with the zucchini mixture. Drizzle with the basil dressing and finish with a sprinkle of chilli flakes.

Serve immediately and enjoy.

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Cold Kimchi Udon Noodle Salad

Cold Kimchi Udon Noodle Salad

Recipe by Louis Tikaram

Serves: 2
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

1 cup kimchi, roughly chopped
2 tbs gochujang (Korean chilli paste)
1 tbs brown sugar
2 tsp Ayam sesame oil
200g udon noodles
1 cucumber, deseeded and thinly sliced
2 soft-boiled eggs, halved
2 tsp Coles sesame seeds, toasted

Combine the chopped kimchi, gochujang, brown sugar, and sesame oil in a small bowl and mix well to make a spicy-sweet dressing. Set it aside.

Cook the udon noodles according to the packet instructions, then rinse them under cold water to cool and drain thoroughly.

Place the cooled noodles in a serving bowl, arranging them neatly to one side. Prepare the cucumber by slicing it lengthwise, removing the seeds, and cutting it into thin slices. Arrange the cucumber alongside the noodles in the bowl.

Add the soft-boiled egg halves to the bowl and drizzle the kimchi dressing over the noodles. Finish with a sprinkle of toasted sesame seeds.

Serve immediately and enjoy this refreshing and flavorful dish.

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Grilled Cos, Sundried Tomato Caesar Salad

Grilled Cos, Sundried Tomato Caesar Salad

Recipe by Brent Draper

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

Ingredients

2 heads of Coles Cos Lettuce
½ cup mayonnaise
1 tsp Dijon mustard
2 tbs sundried tomatoes, finely chopped
1 tsp Worcestershire sauce
2 anchovies, finely chopped
1 clove garlic, minced
Juice of 1 lemon
2-3 tbs water (to adjust sauce consistency)
4 hard-boiled eggs, quartered
¼ cup grated parmesan cheese
1 cup croutons
Squeaky Gate extra virgin olive oil (for grilling)
Coles sea salt
Coles black pepper

Method

Combine mayonnaise, Dijon mustard, sundried tomatoes, Worcestershire sauce, anchovies, garlic, and lemon juice in a bowl. Season with Coles sea salt and Coles black pepper. Mix until smooth and adjust consistency with water. Set aside.

Slice the cos lettuce in half lengthwise. Drizzle the cut sides with extra virgin olive oil and season with Coles sea salt and Coles black pepper. Grill cut-side down for 2-3 minutes.

Quarter the hard-boiled eggs.

Place the grilled cos lettuce in a serving bowl. Add the dressing, eggs, parmesan, croutons, and a drizzle of extra virgin olive oil and serve.

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Prawn Spring Rolls with Fish Sauce Sweet Chilli Dressing

Prawn Spring Rolls with Fish Sauce Sweet Chilli Dressing

Recipe by Michael Weldon

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

Ingredients

Spring Roll Filling
250g prawn meat, minced
100g vermicelli noodles, cooked and cooled
1 carrot, shredded and lightly fried to soften
¼ cabbage, shaved and lightly fried to soften
¼ cup bean shoots, blanched for 20 seconds
1 tsp Ayam soy sauce
1 tsp sugar
1 tsp Ayam sesame oil

20 spring roll wrappers

Fish Sauce
2 tbs Ayam fish sauce
¼ cup sweet chilli sauce
1 Birdseye chilli, diced
½ bunch coriander
1 tbs rice wine vinegar
1 lime leaf, thinly sliced

Method

Mix the spring roll filling ingredients in a bowl, ensuring everything is evenly combined and coated.

Place a spring roll wrapper on a clean surface with a point facing you. Add a large spoonful of filling to the center of the side nearest you. Fold the closest point over the filling, then fold in the sides to form a square. Roll tightly to form a spring roll, sealing the tip with a little egg wash. Repeat until all the spring rolls are assembled.

Heat oil in a deep fryer or pot to 180°C. Fry the spring rolls in batches until golden and crisp.

Combine the fish sauce dressing ingredients in a jug and blend until smooth.

Serve the spring rolls hot with the fish sauce sweet chilli dressing on the side for dipping.

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Beef Scotch Fillet Stroganoff

Beef Scotch Fillet Stroganoff

Recipe by Courtney Roulston

Serves: 4
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients

1 x 4-pack Coles thin-cut scotch fillet beef
1 tbs extra virgin olive oil
30 g butter
1 brown onion, peeled and sliced
2 cloves garlic, peeled and finely sliced
300 g small Swiss brown mushrooms, sliced
1 tbs tomato paste
1 tsp sweet paprika
1 tbs plain flour
2 tsp Dijon mustard
1 cup low-salt beef stock
1 tbs Worcestershire sauce
100 g sour cream
¼ cup chopped flat parsley, to garnish

Method

Heat a frying pan over medium-high heat. Season steaks with salt and drizzle with oil. Cook for 2 minutes on each side, or until caramelized. Remove and set aside on a plate to rest.

Using the same pan, add butter, onion, and garlic. Cook for 1–2 minutes, then add mushrooms. Cook, stirring occasionally, for 3–4 minutes or until softened.

Stir in tomato paste and cook for 1 minute. Add paprika, flour, mustard, stock, Worcestershire sauce, and a pinch of salt and pepper. Bring to a gentle simmer and reduce slightly. Stir through sour cream.

Return steaks to the pan along with any juices. Warm in the sauce for 1–2 minutes. Garnish with parsley before serving.

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Pickled Watermelon, Radish and Cucumber Salad

Pickled Watermelon, Radish and Cucumber Salad

Recipe by Michael Weldon

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

Ingredients

Pickled Watermelon
½ watermelon (pink flesh removed for another dish, rind cut off the white flesh)
½ cup white wine vinegar
¼ cup sugar
Large pinch of Coles sea salt

Dressing
½ cup Jalna Biodynamic Organic Natural Yoghurt
½ cup baby rocket
½ bunch mint
Juice of 1 lime
¼ cup olive oil
Pinch of Coles sea salt
Pinch of black pepper

Salad Ingredients
2 cucumbers, seeds removed and sliced
1 bunch radishes, sliced
1 cup baby rocket leaves
½ bunch mint, leaves picked
¼ cup roasted almonds, chopped

Method

Cut the watermelon into quarters. Using a vegetable peeler, remove the green skin and spoon out the pink flesh, leaving just the rind. Cut the rind into 2 cm slices.

In a saucepan, heat white wine vinegar, sugar, sea salt, and ¼ cup water. Once boiling, pour the mixture over the watermelon rind. Set aside to pickle. The rind is ready when the liquid cools to room temperature. Drain the pickled watermelon.

In a bowl, mix the dressing ingredients until well combined.

Combine the salad ingredients with the drained pickled watermelon in another bowl. Toss everything together, then mix in the dressing until well coated. Gently fold in mint and chopped almonds.

To serve, spread the yoghurt dressing onto a plate and top with the watermelon salad.

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Herb Rosti with Crispy Chilli Yoghurt

Herb Rosti with Crispy Chilli Yoghurt

Recipe by Michael Weldon

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

Ingredients

1 kg potatoes, grated and water squeezed out
½ bunch parsley
½ bunch chives
½ bunch mint
½ bunch dill
2 tbs melted butter
1 pinch Coles sea salt

Crispy chilli yoghurt
1 cup Jalna Biodynamic Organic Natural Yoghurt
2 tbs chilli crisp
2 tbs olive oil
Coles sea salt
4 eggs

Extra herbs to garnish

Method

Combine all rosti ingredients in a bowl. Heat a small frypan over medium-high heat and melt some butter. Add a quarter of the rosti mixture, press into the pan, and fry until golden. Flip and cook the other side. Repeat with the remaining rosti mixture.

In a bowl, mix together the crispy chilli yoghurt ingredients.

Fry the eggs in a pan to your liking.

Serve the rosti topped with crispy chilli yoghurt, a fried egg, and extra herbs to garnish.

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Mushroom & Chorizo Rice

Mushroom & Chorizo Rice

Recipe by Louis Tikaram

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

Ingredients

2 tbs oil
1 onion, finely diced
150 g chorizo, sliced
200 g mushrooms, sliced
1 tsp turmeric
½ tsp ground pepper
1 ½ cups rice
3 cups stock
½ cup peas
2 tbs parsley, chopped
1 lemon, cut into wedges

Method

Heat oil in a pan over medium heat. Add onion and cook until softened. Stir in chorizo and cook until golden. Add mushrooms and cook until they soften.

Stir rice into the pan, ensuring all grains are coated in the mixture. Pour in stock and stir to combine. Cook, stirring occasionally, until the stock is absorbed.

When the rice is nearly cooked, add peas and season with turmeric and pepper. Stir well and cook until heated through.

Serve topped with parsley and a lemon wedge on the side.

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BBQ Chicken Salad with Grilled Corn & Jalapeno Yoghurt Dressing

BBQ Chicken Salad with Grilled Corn & Jalapeno Yoghurt Dressing

Recipe by Michael Weldon

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

Ingredients

1 Coles BBQ chicken, meat picked off the bones
Squeaky Gate extra virgin olive oil
Coles sea salt

Dressing
1 cup Jalna Farm To Pot Organic Greek yoghurt
1 bunch coriander
Juice of 2 limes
2 jalapeños, chopped
Sea salt
Extra virgin olive oil

Salad
½ iceberg lettuce, thinly sliced
1 tin black beans, drained and rinsed
1 red onion, diced
1 red capsicum, diced
4 ears of grilled corn, kernels removed
½ cup corn chips, crushed (plus extra for garnish)
½ bunch coriander, leaves picked

Method

In a jug, combine all the dressing ingredients with a pinch of sea salt and a drizzle of olive oil. Blend with a stick blender until smooth.

In a large bowl, combine the salad ingredients. Add the dressing and toss until everything is well coated.

Serve the salad in a large bowl, topping with extra dressing and additional crushed corn chips for garnish.

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Steamed Barramundi with Ginger, Green Onions & Black Bean

Steamed Barramundi with Ginger, Green Onions & Black Bean

Recipe by Louis Tikaram

Serves: 4
Prep Time: 10 minutes
Cook Time: 5 minutes

Ingredients

2 Coles barramundi fillets, skin on
3 green onions, shredded
1 small red chilli, seeded and finely sliced
1 bunch coriander, leaves picked
Steamed jasmine rice, for serving

Dressing
1 tbs salted black beans, rinsed
2 cm knob ginger, finely chopped
2 tbs Chinese black vinegar
2 tbs white rice vinegar
¼ cup Ayam oyster sauce
1 tbs caster sugar
1 tbs Ayam fish sauce
½ cup grapeseed oil

Method

In a bowl, whisk together the black beans, ginger, Chinese black vinegar, white rice vinegar, oyster sauce, caster sugar, fish sauce, and grapeseed oil. Adjust with additional fish sauce, sugar, or vinegar to achieve a balance of salty, sweet, and sour with a slight heat from the ginger.

Score each barramundi fillet with 4 cuts through to the bone on both sides.

Bring a wok half-filled with water to a boil. Place the fish inside a bamboo steamer and position it over the boiling water. Cover and steam for 3–4 minutes, or until the flesh just begins to come away from the bone where it is scored.

While the fish is steaming, combine the shredded green onions, sliced chilli, and coriander leaves in a bowl. Toss with 2 tbs of the prepared dressing.

Remove the steamer basket from the wok and transfer the fish to a serving platter with a lip. Drizzle the fish evenly with the dressing, reserving some for the salad. Toss the reserved dressing through the green onion salad.

Top the fish with the green onion mixture and serve immediately with steamed jasmine rice.

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Grilled Pear Burrata Salad

Grilled Pear Burrata Salad

Recipe by Michael Weldon

Serves: 2
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

3 pears
Squeaky Gate extra virgin olive oil
1 packet Coles baby rocket
¼ cup pine nuts
1 burrata
Squeaky Gate caramelised balsamic vinegar
1 lemon
Coles sea salt and pepper

Method

Preheat a pan over medium heat.

Slice the pears into quarters and remove the cores. Drizzle the pear slices with EVOO and season with a pinch of salt.

Toast the pine nuts in the pan for 2 minutes, then set aside.

Place the pear quarters, flesh-side down, onto the preheated pan and cook until caramelised.

In a serving bowl, combine the rocket and grilled pears. Break the burrata in half and place it on top. Drizzle generously with caramelised balsamic vinegar, a squeeze of lemon juice, and season with salt and pepper.

Sprinkle the toasted pine nuts over the salad and serve immediately. Enjoy!

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Steak with Creamy Anchovy, Caper and Mustard Sauce with Artichoke Chips

Steak with Creamy Anchovy, Caper and Mustard Sauce with Artichoke Chips

Recipe by Michael Weldon

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

Ingredients

Steak Sauce
1 shallot, diced
2 garlic cloves, grated
5 anchovy fillets
½ cup white wine
½ cup beef stock
1 tbs hot English mustard
½ cup cream
2 tbs baby capers
½ bunch dill, chopped
½ bunch chives, chopped
1 lemon, zest and juice

Steaks
4 Coles Graze Eye Fillets
Coles sea salt
Extra virgin olive oil

Artichoke Chips
2 artichokes, cleaned and thinly sliced on a mandolin
Olive oil, for frying
Sea salt

Method

In a frypan, heat a little butter and olive oil over medium heat. Cook the diced shallot until softened. Add the anchovy fillets and garlic, cooking until the anchovies melt into the oil. Pour in the white wine and cook until reduced. Stir in the beef stock, mustard, and cream, reducing the mixture until it thickens. Add the capers, dill, and chives, and keep warm.

Season the eye fillets with sea salt and a drizzle of olive oil. Heat a griddle pan until smoking hot. Cook the steaks to your desired level of doneness, then set aside to rest.

Heat oil in a saucepan to 180°C. Fry the artichoke slices in batches until golden and crispy. Drain on paper towel and season with sea salt.

Serve the steaks topped generously with the creamy anchovy sauce and a pile of crispy artichoke chips. Enjoy!

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Lamb Dumplings with Cucumber & Peanuts

Lamb Dumplings with Cucumber & Peanuts

Recipe by Courtney Roulston

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

Ingredients

250g Coles lamb mince
1 tablespoon fresh ginger, grated
2 spring onions, green and white parts separated, sliced
12 wonton wrappers
1 Lebanese cucumber, sliced into matchsticks

Dressing
2 teaspoons dried chilli flakes
2 cloves garlic, finely chopped
1 tablespoon roasted peanuts, chopped
1/3 cup light extra virgin olive oil
1 tablespoon soy sauce
1 teaspoon honey
1 tablespoon lemon juice

Method

Place the lamb mince into a bowl with the ginger, the white parts of the spring onion, and a pinch of salt and pepper. Mix well to combine.

Arrange the wonton wrappers on a clean work surface. Place 1 heaped teaspoon of the lamb mixture in the centre of each wrapper. Wet the edges with water, fold them over, and press to seal the mince inside. Repeat with all the wrappers and set aside under a damp cloth.

To make the dressing, heat the olive oil in a small pot over medium heat. Place the chilli flakes, garlic, and peanuts in a heatproof bowl, then carefully pour the hot oil over the mixture to infuse. Stir in the soy sauce, honey, and lemon juice, then set aside.

Bring a high-sided frying pan of water to a gentle simmer. Carefully slide the dumplings into the water and poach for 4–5 minutes, or until fully cooked. Remove with a slotted spoon and transfer to a serving plate.

Scatter the cucumber matchsticks over the dumplings and drizzle with the chilli dressing. Garnish with the reserved green spring onion tops and serve immediately.

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Lamb Rogan Josh Filo Hand Pies

Lamb Rogan Josh Filo Hand Pies

Recipe by Michael W

Serves: 4
Prep Time: 20 minutes
Cook Time: 1 hour

Ingredients

3 tbs Patak's Rogan Josh curry paste
500g lamb mince
1 brown onion, diced
2 tomatoes, chopped
½ bunch coriander, chopped
Coles sea salt
Olive oil
12 sheets filo pastry
½ cup butter, melted
½ cup Patak's Eggplant Pickle
½ cup Greek yoghurt
½ bunch coriander, chopped

Method

In a frypan, heat a drizzle of olive oil and cook the lamb mince until browned. Add the diced onion and cook until lightly caramelised. Stir in the Rogan Josh curry paste and fry for a couple of minutes. Add the chopped tomatoes and cook until they break down into the sauce. Simmer until the lamb is tender and the sauce is thickened. Remove from heat and allow to cool completely.

Brush one sheet of filo pastry with melted butter, layer with another sheet, brush with more butter, and add a third sheet. Cut the layered pastry in half lengthways. Place a large spoonful of the lamb filling at the bottom corner of each strip, fold the pastry over the filling to form a triangle, and continue folding until the filling is completely wrapped. Brush the final edge with butter to seal. Repeat with remaining pastry and filling.

Preheat the oven to 180°C.

Place the pies on a baking tray, brush the tops with extra melted butter, and sprinkle with sesame seeds. Bake for 20–25 minutes or until golden and crispy.

In a bowl, mix Patak's Eggplant Pickle, Greek yoghurt, and coriander to create the dipping sauce.

Serve the pies hot, warm, or cold with the dipping sauce on the side. Enjoy!

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Chicken Fennel Skewers with Creamy Tarragon & Chive Sauce

Chicken Fennel Skewers with Creamy Tarragon & Chive Sauce

Recipe by Brent Draper

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

Ingredients

500g Coles free-range chicken thighs, cut into skewer-sized chunks
1 fennel bulb, sliced
1 cup thickened cream
1 tsp Dijon mustard
1½ tsp dried tarragon, roughly crushed
1 shallot, finely diced
2 garlic cloves, finely diced
1 cup chicken stock
1 lemon, juiced and zested
½ bunch chives, finely diced
Extra virgin olive oil
Coles sea salt and pepper

Method

Thread the chicken thigh pieces and fennel slices alternately onto wooden skewers.

Heat a medium pan over medium heat and drizzle with extra virgin olive oil. Add the skewers and cook, turning every few minutes, until the chicken is cooked through. Remove the skewers from the pan and let them rest.

Using the same pan, add the diced shallots and garlic, cooking for 2 minutes. Deglaze the pan with the chicken stock, scraping up any browned bits, then stir in the Dijon mustard. Reduce the liquid by a quarter.

Lower the heat and stir in the thickened cream, dried tarragon, and half of the diced chives. Add the juice of half a lemon and a sprinkle of lemon zest. Season with salt and pepper to taste.

Drizzle the creamy sauce over the chicken skewers and finish with a scattering of the remaining chives. Serve immediately. Enjoy!

Note: If using wooden skewers, soak them in water for at least 30 minutes before assembling to prevent burning

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Stir Fried Vegetable Noodles

Recipe by Louis Tikaram

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

Ingredients

1 tbs oil
1 red chilli, deseeded and cut into diamonds
3 cups sliced cabbage
8 shiitake mushrooms, sliced
1 small carrot, peeled and sliced
1 pack cooked Shanghai noodles (400g)
2 tbs chilli crunch, such as LaoGanMa

Sauce Mixture
2 tbs Ayam soy sauce
2 tbs Ayam dark soy sauce
1.5 tbs Ayam vegetarian oyster sauce
½ cup vegetable stock
1 tsp pepper

Method

Heat your wok on high heat and add the oil.
Stir-fry the cabbage first, then add the red chilli, carrots, shiitake mushrooms, and finally the noodles. Toss and mix the noodles well with the vegetables.

Pour in the sauce mixture and continue to toss and stir over high heat for 4 minutes, until the liquid is absorbed into the noodles.

Serve immediately with a generous topping of chilli crunch. Enjoy!

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Crispy Spicy Salmon Onigiri

Crispy Spicy Salmon Onigiri

Recipe by Diana Chan

Serves: 4
Prep Time: 20 minutes (plus 15 minutes to cool and set)
Cook Time: 10 minutes

Ingredients

2 cups cooked sushi rice (rice, water, pinch of salt, and 1 tbsp mirin)
100g Huon Tasmanian Smoked Salmon Wood Roasted
½ cup kimchi, chopped
1 tbsp gochujang paste
1 cup shredded mozzarella cheese
Cooking oil, for deep frying

To serve
Kewpie mayonnaise
Coles Roasted seaweed
Furikake, to garnish

Method

Cook the sushi rice in a pot or rice cooker with enough water to cover, a pinch of salt, and a tbsp of mirin.

In a bowl, mix the chopped kimchi, gochujang paste, and shredded mozzarella. Break the Huon wood roasted salmon into smaller pieces and add it to the mixture.

Once the rice is cooked, place a large piece of plastic wrap on a surface. Scoop a large portion of rice onto the base, top with the kimchi mixture, then add another spoonful of rice. Wrap it into a ball using the plastic wrap, shaping it into a triangle.
Set the onigiri aside to cool and set for 10-15 minutes.

Heat enough oil to cover and deep fry the onigiri at 170°C. Gently place the onigiri into the oil and fry each side for 2-3 minutes or until golden brown. Remove and drain on a wire rack.

To assemble, place a piece of nori (10 x 5 cm) on a plate, add some mayonnaise, and place the onigiri on top. Close to secure and sprinkle over furikake.

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