Chicken & Corn Egg Drop Soup

Chicken & Corn Egg Drop Soup

Recipe by Louis Tikaram

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

Ingredients

Shredded leftover Coles roast chicken
1L light chicken broth
2 thin slices ginger
1 can sweet corn
1 tbsp soy sauce
4 large eggs
1 tsp salt
1 tsp black pepper
2 tbsp sesame oil
2 green onions, chopped

Method

Preheat the oven to 180°C.

In a pot over medium-high heat, combine the chicken broth, ginger, corn, and soy sauce. Bring to a simmer and cook for 2–3 minutes.

Add the shredded chicken and simmer for another minute.

In a small bowl, whisk together the eggs, salt, and pepper. Reduce the heat to low and slowly drizzle in the egg mixture. Let it sit for 30 seconds to set, then gently stir.

Drizzle with sesame oil, top with chopped green onions, and serve immediately.

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Seaweed & Sesame Crusted Salmon with Miso Dressing

Seaweed & Sesame Crusted Salmon with Miso Dressing

Recipe by Michael Weldon

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

Ingredients

Salmon
4 Huon salmon fillets, skin off

Crumb
1 cup panko breadcrumbs
2 tbs crushed nori
1 tbs white sesame seeds
1 tbs black sesame seeds
1 lemon, zest
2 spring onions, sliced
3 tbs olive oil
Sea salt, to taste

Miso Dressing
2 tbs miso paste
1 tbs soy sauce
1 tbs rice wine vinegar
1 tbs mirin
1 tsp wasabi paste
1 tsp brown sugar
1 tbs sesame oil
½ lemon, juice
2 bunches bok choy, steamed
Lemon cheeks, for garnish

Method

Preheat the oven to 180°C.

In a bowl, combine all the crumb ingredients and mix until well coated in oil. Carefully press the crumb mixture onto the top side of the salmon fillets, then place them on an oven tray.

Bake for 10 minutes or until the crumb is golden and the salmon is just cooked through.

In a jug, combine all the miso dressing ingredients and blend until smooth.

Serve the salmon alongside the steamed bok choy, drizzled with miso dressing. Garnish with a lemon cheek.

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Korean Corn Ribs

Korean Corn Ribs

Recipe by Brent Draper

Serves: 4
Prep Time: 10 minutes
Cook Time: 12 minutes

Ingredients

3 Coles corn cobs
1 tbsp gochujang
1 tsp soy sauce
1 tsp tomato ketchup
1 tsp rice wine vinegar
½ tsp honey
1 tbsp butter, melted
Spring onions, chopped
White sesame seeds

Method

Cut the corn cobs horizontally into quarters. In a small bowl, mix gochujang, soy sauce, ketchup, vinegar, honey, and melted butter until well combined. Brush the mixture generously over the corn ribs.

Heat a BBQ or grill to high. Place the corn on the grill with the kernels facing down and cook for about 8 minutes. Turn the corn over and cook for a further 3 minutes on the cut side until lightly charred.

Transfer to a serving bowl, drizzle with extra virgin olive oil, and top with chopped spring onions and sesame seeds. Serve immediately.

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Chilli & Bacon Cauliflower with Parmesan

Chilli & Bacon Cauliflower with Parmesan

Recipe by Michael Weldon

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

Ingredients

1 medium cauliflower cut into florets
200g Coles bacon sliced into matchsticks
1 onion finely diced
1 red chilli finely chopped
2 cloves garlic minced
50g Norco butter
1 cup water
½ cup breadcrumbs
Coles sea salt to taste
Coles black pepper to taste
2 tbs Squeaky Gate extra virgin olive oil
Fresh parsley chopped for garnish

Method

Heat a large frying pan over medium heat and add the Squeaky Gate extra virgin olive oil. Once hot, fry the bacon until crispy, then remove and set aside.

Using the same pan, add the onion and cook until softened. Stir in the chilli and garlic, cooking until fragrant.

Add the cauliflower florets, stirring to coat in the oil and aromatics. Pour in the water, cover, and let the cauliflower steam until tender. Remove the lid and allow any remaining water to evaporate.

Stir in the Norco butter and crispy bacon, mixing until the cauliflower is well coated. Season with Coles sea salt and black pepper to taste.

Turn off the heat, sprinkle over the fresh parsley, and toss gently to combine. Transfer to a serving dish and top with breadcrumbs for a crunchy finish.

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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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