Crispy Prawn Cocktail Bao Buns

Crispy Prawn Cocktail Bao Buns

Recipe By Courtney Roulston

Ingredients

• 12 large Coles deli Australian raw/green king prawns, peeled, cleaned

• ½ cup plain flour

• 2 eggs, beaten

• 1 cup panko breadcrumbs

• oil for frying

• sea salt

• pepper to taste

• 1 cup iceberg lettuce, shredded

• 3 red radish, sliced into thin rounds

• ½ large avocado, sliced into 4 wedges

• 4 Mr Chen’s bao buns

• ½ cup kewpie mayonnaise

• 1 tbsp tomato sauce

• 2 tsp lemon juice

• hot sauce, sauce to taste

• ¼ cup chives, to garnish

Method

• Place a lined steamer basket over a wok of simmering water to warm up. Heat 2 cm oil in a small frying pan over a medium heat.

• Place the flour, eggs and panko crumbs into 3 separate bowls and season with salt. Dust the prawns in flour then place into the egg and into the panko crumbs to get a good coating on them. Repeat with all the prawns and place onto a tray.

• Place the bao buns into the steamer as per instructions on the packet or until light and fluffy.

• Fry the prawns in the oil for 2 minutes, or until golden and crispy. Remove from the oil and drain on kitchen paper. Season the prawns with a pinch of salt while hot.

• Mix the mayonnaise, tomato sauce, lemon juice and hot sauce in a small bowl.

• Place the steamed buns onto a serving platter and add in a handful of the lettuce, avocado and a few rounds of radish. Place the crispy prawns on top then drizzle with the mayonnaise dressing and garnish with cracked pepper and chives before serving.

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Korma Fish Skewers

Korma Fish Skewers

Recipe By Courtney Roulston

Ingredients

• 2 tbsp Patak’s korma paste

• 1 cup greek yoghurt

• sea salt to taste

• 400 g firm white fish (ling, barramundi or snapper) cut into 2.5 cm chunks

• 2 tbsp extra virgin olive oil

• 2 Patak’s naan bread, warmed

• 1 tbsp Patak’s mango chutney

• 1 small red onion, finely sliced

• ¼ cup coriander sprigs

• lemon wedges to serve

*metal or wooden skewers required for this recipe.

Method

• Mix the korma paste, 1/3 cup of yoghurt and a pinch of salt in a bowl until well combined.

• Place the fish into the mixture and gently toss to coat. Thread the fish onto the 4 skewers so they are an even thickness. Set aside. 

• Heat a BBQ or grill pan over a medium heat.

• Brush the naan bread with half the oil and cook for 1 minute each side to warm through. Set aside and keep warm.

• Drizzle the remaining oil over the fish skewers and cook for 2 - 3 minutes each side, or until cooked through and slightly charred on the outside.

• Place the naan breads onto serving plates and top with the remaining yoghurt. Spoon over the mango chutney and swirl it through the yoghurt. Add on the fish skewers and garnish with sliced onion, coriander and lemon wedges.

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Steamed Hervey Bay Scallops With XO & Vermicelli Noodles

Steamed Hervey Bay Scallops With XO & Vermicelli Noodles

Recipe By Louis Tikaram

Ingredients

• 12 half shell Hervey Bay scallops

• 1 cup fresh coriander leaves

• 200 g dried vermicelli noodle 

• 10 g oyster sauce

XO Sauce

• 250 g Coles large red chilies halved & deseeded

• 40 g peeled ginger

• 60 g peeled garlic

• 100 g dried scallop (conpoy)

• 50 g dried shrimp

• 250 ml Shaoxing cooking wine

• 300 ml oil

• 15 g black beans

• 50 g diced smoked speck

Method

• Soak the conpoy and dried shrimp separately in shaoxing for 24 hours.

• Steam the scallops in a small bowl for 15 minutes.

• Let the scallops cool before shredding them into fine strands and set aside.  Pound the shrimp in a mortar and pestle till they are broken down slightly.

• De-seed the red chilies and rough chop along with the garlic & ginger.

• Dice the smoked speck to a similar size of the vegetables.

• Gently heat the oil in a heavy based pot over a low heat then add all ingredients together.

• Cook for 1 hour on a low simmer stirring occasionally, the XO should be a beautiful deep red color and very aromatic.     

To Serve:

• Soak the dried vermicelli noodles for 30 minutes in cold water.

• Drain well and add 400 g of your finished XO sauce along with the oyster sauce and mix well.

• Lay the scallops out on a small tray and top with the XO noodle mix.

• Steam for 4 - 5 minutes till the noodles are soft and the scallop is just cooked and serve immediately onto a serving plate.

• Scatter with coriander leaves.

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Grilled Tuna With Papaya Salad

Recipe By Louis Tikaram

Ingredients

• 250 g Coles deli tuna loin steak

• 1 yellow papaya (unripe)

• ½ cup coriander leaves

• 1 stalk lemongrass

• 4 Coles lime leaves

• 1 red chilli

Dressing

• 3 long dried red chilies

• 3 tbsp castor sugar

• 3 tbsp fish sauce

• 2 whole unpeeled red shallots, roasted and peeled

• ½ cup lime juice

Method

To Make the Dressing

• Over the fire, roast the unpeeled shallots over a very low heat until soft and smokey, then remove from heat. Add the dried chilli peppers on to the grill for a few minutes until they are crisp and bright red, then take off the grill and allow to cool.

• Pound the chilli peppers with the sugar in a mortar and pestle until almost a powder. Add the peeled cooked shallots and pound until combined into a uniform paste. Add the lime juice and fish sauce, mix well with a spoon.

• *Check the seasoning: it should taste smoky, sweet, hot and sour with a good caramel flavor, this dressing can last in the fridge for 1 week though best used when fresh.

To Make the Salad:

• Peel and julienne the papaya, discard the outer green leaves of the lemongrass and finely slice along with the lime leaves and chilies. This can all be prepared in advance, however it is necessary to cover with a wet paper towel along with the picked herbs to avoid them drying out.

• Remove any skin, bloodline or bones from the tuna steak then oil it slightly and season with sea salt. Grill the tuna for 2 minute on both sides to medium rear over fire.

• While the tuna is resting combine all the prepared salad ingredients in a large mixing bowl and generously dress.

• Slice the tuna into desired thickness and arrange on a serving plate. Top with the well-tossed salad and drizzle some extra dressing if required. East straight away.

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Oven Baked Fish N Chips

Oven Baked Fish N Chips

Recipe By Michael Weldon

Ingredients

• 1 kg Coles red royal potatoes, cut into chunky chips

• sea salt

• 4 pieces of Coles barramundi

• 1 lemon cut into slices

Salsa Verde

• ½ bunch parsley

• 1 bunch chives

• 1 bunch dill

• 3 tbsp Coles baby capers

• 2 anchovies

• ½ cup Squeaky Gate extra virgin olive oil

• 1 lemon

• sea salt

• black pepper

Method

• Add the potatoes to a large pot of salted water, place on a high heat and bring up to a boil then cook the potatoes until just cooked. Strain and allow the potatoes to cool. This can be done ahead of time.

• Preheat an oven to 200 degrees (C).  Add the potatoes to a large oven tray, dress in olive oil and sea salt. Place into the oven and cook for 30 minutes.

• Add the fish skin side up. Quickly brush the skin with some olive oil and season with salt. Also scatter the lemon sliced throughout the oven tray. Bake for 10 minutes until the fish is cooked.

• Blend the salsa verde ingredients until smooth. Taste and adjust seasoning if needed.

• Once the fish is cooked, remove from the oven and spoon over the salsa verde. Serve in the tray.

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Macadamia & Prawn Salad

Macadamia & Prawn Salad

Recipe By Courtney Roulston

Ingredients

• 1 cup Australian macadamia nuts

• ½ wombok cabbage, shaved (around 4 cups)

• 1 red onion, finely sliced

• 1 large carrot, sliced into thin julienne

• 2 long red chillies, seeded, julienne

• 2 Lebanese cucumbers, seeded, sliced on the diagonal

• 16 cooked Australian king prawns, peeled, de veined

• 1 cup mint, leaves picked

• 1 cup coriander sprigs

• 2 small rice paper sheets (the ones used for rice paper rolls)

• Squeaky Gate extra virgin olive oil for frying

Dressing

• 2 tbsp fish sauce

• 1 tbsp brown sugar

• 1 small birds eye chilli, finely chopped

• juice of 1 lime, plus extra wedges to serve

Method

• Heat a small frying pan over a low-medium heat. Toast the macadamia nuts for 5 - 6 minutes, or until golden and toasted. Remove and set aside to cool.

• Pour 2 cm of oil into the same small frying pan and heat to 180 degrees C. Cut the rice paper sheets into 4 quarters and fry in batches for 1 - 2 minutes, or until puffed and crispy. Season lightly with sea salt and set aside on a plate lined with kitchen paper to drain.

• In a large bowl combine the cabbage, onion, carrot, chillies, cucumber, prawns, mint, coriander and ⅔ of the macadamia nuts.

• Whisk all the dressing ingredients together in a bowl until the sugar has dissolved. Pour the dressing over the salad and gently toss to coat.

• Transfer the salad to a serving platter and top with the reserved macadamia nuts. Serve with the crispy rice cups and extra lime wedges on the side.

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Glazed Barramundi With Sticky Fish Sauce

Glazed Barramundi With Sticky Fish Sauce

Recipe By Michael Weldon

Ingredients

• 2 barramundi pieces, flesh side scored like a christmas ham

Sticky Glaze

• 2 tbsp fish sauce

• 1 tsp hot sauce

• 1 lemongrass stick, bruised and cut into small thin slices

• 2 tbsp Squeaky Gate apple cider vinegar

• 2 tbsp brown sugar

To Serve

• lime, wedge

• jalapeno, sliced

Method

• Preheat your oven to 200 degrees (C).

• Add the glaze ingredients into a small saucepan and place over a medium heat. Cook until the glaze thickens into a syrup. Allow to cool.

• Place the barramundi skin side down on an oven tray. Brush with a thick coating of the glaze. Place in the oven and cook for 5 minutes. Glaze again and cook for 5 more minutes and repeat this process again once more. When the fish is cooked, remove from the oven, glaze once more and rest.

• Serve on your Christmas table with a wedge of lime and sliced jalapenos.

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Prawn & Chive Wonton Noodle Soup

Prawn & Chive Wonton Noodle Soup

Recipe By Courtney Roulston

Ingredients

• 3 large slices ginger, julienne

• 2 cloves garlic, whole, crushed

• 2 green onions, white parts bruised, green tops finely sliced into rings

• 2 whole dried shiitake mushrooms

• 1 ltr Coles real salt chicken stock

• 1 tbsp Mr Chen’s light soy sauce

• 10 Mr Chen’s prawn & chive wonton dumplings

• 2 heads bok choy, sliced into quarters lengthways

• 2 tsp sesame oil

• 2 portions Mr Chen’s thin egg noodles, refreshed in hot water

Method

• In a large pot combine the ginger, garlic, white parts of the spring onions, shitake mushrooms and stock. Bring up to a simmer and add the wonton dumplings then cover and cook for 6 - 8 minutes, or until aromatic.

• Remove the mushrooms from the stock and slice them into thin strips. Place the bok choy and soy sauce into the stock and cook for 1 minute.

• Divide the egg noodles into the base of 2 serving bowls. Top the noodles with the dumplings, bok choy and mushrooms then ladle over the hot stock. Top each soup with a little sesame oil and sliced green spring onions before serving.

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Prawns With Spicy Mayo, Mango, Coriander & Cos Lettuce

Prawns With Spicy Mayo, Mango, Coriander & Cos Lettuce

Recipe By Louis Tikaram

Ingredients

• 10 gem lettuce leaves

• 1 cup japanese mayonnaise

• ¼ cup sriracha spicy chili sauce

• 1 cup picked coriander leaves

• 1 firm mango, cut into matchsticks.

• 10 cooked prawns, peeled (tails intact), deveined

• ½ a lime, juice & finely grated zest

Method

• Arrange lettuce on a platter.

• Mix the Japanese mayo and sriracha together, keep the leftover in the fridge for an epic condiment with other dishes.

• Dollop 1 teaspoon into each lettuce leaf, top with a pinch of mango and prawns then scatter with coriander leaves.

• To serve, drizzle over lime juice and sprinkle with zest.

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Seafood & White Bean Cassoulet

Seafood & White Bean Cassoulet

Recipe By Courtney Roulston

Ingredients

• 180 g firm Coles deli white fish (optional: snapper, flathead or barramundi)

• 6 raw/green Coles deli Australian king/tiger prawns, shells on

• 500 g Coles deli mussels (optional: pipis or clams)

• ⅓ cup (80 ml) Squeaky Gate extra virgin olive oil

• sea salt and pepper to taste

• ½ brown onion, diced

• 2 cloves garlic

• ¼ cup white wine

• ½ leek, white part only, sliced

• ½ carrot, finely diced

• ¼ small fennel bulb, finely diced, fronds reserved

• ½ can Coles white beans, drained

• 1 slice sourdough bread, crusts removed

• 2 tbsp flat leaf parsley

• baguette bread to serve

Method

• Cut the fish into 4 large chunks and set aside. Peel the heads from the prawns and set aside in a bowl.

• Place the sourdough bread into a small food processor and blitz with the parsley, 1 clove garlic, 1 tablespoon of oil and a pinch of salt until combined. Heat a frying pan over a medium heat and add in the breadcrumb mixture. Toast for 2 - 3 minutes, or until the mixture is crispy. Set aside to use later on.

• Place the same pan back onto the heat with 2 tablespoons of oil over a medium heat. Add in the prawns and cook for 30 seconds each side, or until the shells are just starting to turn pink and remove from the pan. Leave the pan on the heat and add in the prawn heads, diced onion and remaining garlic clove. Cook for 2 minutes to soften then add in the mussels and the wine. Cook until the clams start to open then set the clams aside with the prawns. Strain the stock and reserve in a bowl.

• Heat remaining oil in the same pan over a medium heat and cook the leek, carrot and fennel with a pinch of salt for 3 - 4 minutes. Add in the reserved stock, white beans and ½ cup of water. Bring up to a gentle simmer then add in the fish and poach for 2 minutes. Add in the reserved prawns and mussels then cover with a lid and leave for 2 minutes to finish cooking the fish and warming the prawns through. Scatter the breadcrumb mixture over the top along with the fennel fronds. Serve with crusty baguette on the side.

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BBQ Yoghurt Marinated Trout with Cucumber Salad

BBQ Yoghurt Marinated Trout with Cucumber Salad

Recipe By Michael Weldon

Ingredients

• 1 whole Coles baby rainbow trout

Marinade

• ½ cup Jalna greek yoghurt

• 1 garlic clove, grated

• 1 tsp Coles ground cumin seed

• 1 tsp Coles ground turmeric

• 1 tsp Coles tomato paste

• ½ bunch coriander, chopped fine

Salad

• 1 pack Coles baby cucumbers

• 1 punnet Coles golden cherry tomatoes

• ½ bunch coriander, chopped

• 1 tsp Coles ground cumin seed

• 1 tbsp Squeaky Gate white balsamic vinegar

• 1 tbsp Squeaky Gate extra virgin olive oil

• pinch of salt

Method

• Mix the marinade ingredients together in a bowl.

• Score the trout with a cross hatch pattern. Rub the marinade all over the trout including in the gut cavity. Marinate for up to 15 mins.

• Brush a smoking hot grill with some oil. Lay the trout onto the grill and cook for a couple of minutes until the flesh starts to change colour. 

• In a bowl mix together the salad ingredients until evenly combined. Serve in a sharing bowl.

• Turn the fish and cook the other side. Once cooked, remove from the BBQ.

• Serve the trout with the salad on the side.

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Risoni Risotto With Prawns

Risoni Risotto With Prawns

Recipe By Michael Weldon

Ingredients

• 16 prawns, peeled and cut in half lengthways (save the prawn heads and shells for the stock)

• 50 g butter

• 1 onion, diced

• 2 celery sticks, diced

• ½ head of fennel, diced

• 2 garlic cloves, sliced

• 1 tsp chilli flakes

• 2 tbsp tomato paste

• 1 pack risoni

• 1 cups white wine

• 1 cup cream

• 1 jalapeno diced

• Squeaky Gate extra virgin olive oil

• sea salt

• chilli, diced, to serve

Prawn Stock

• prawn heads and shells (from the 16 raw prawns)

• 1 onion, diced

• ½ fennel, diced

• 3 garlic cloves, crushed

• 2 ltr water

Method

• In a large stock pot, sweat the prawn heads & shells, onion, fennel and garlic in olive oil. Once the prawns change colour and the vegetables have softened, add in the water and cook for 30 minutes, carefully skim any impurities off the top of the stock. Strain and keep stock warm.

• In a large fry pan, fry the onion, celery and fennel in olive oil, season with a pinch of sea salt. Once softened add in the garlic and chilli flakes, fry for 30 seconds.

• Add in the tomato paste and fry off for a minute then add in the risoni and white wine, stir through the pan and reduce the wine until all dissolved. Add in a few ladles of the prawn stock and cook until the risoni absorbs all the stock, then repeat the process. Keep doing this until the risoni is hydrated but still has a little texture.

• At this stage turn the heat down to low and add in the prawn tail meat and cream. Mix through and stir until the prawns are cooked. Taste for seasoning and adjust to your liking.

• Serve topped with diced chilli and a drizzle of olive oil.

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Barramundi Black Bean & Ginger

Barramundi Black Bean & Ginger

Recipe By Louis Tikaram

Ingredients

• 2 x 200 g fillets of barramundi

Salad

• 3 shallots (green spring onions), shredded

• 1 small red chilli, seeds removed and finely sliced

• 1 bunch coriander, leaves picked

Dressing

• 1 tbsp salted black beans (rinsed)

• 2 cm knob fresh ginger, finely chopped

• 2 tbsp black vinegar

• 2 tbsp Coles asia white rice vinegar

• 3 tbsp oyster sauce

• 1 tbsp white sugar

• 1 tbsp fish sauce

• 125 ml Squeaky Gate extra virgin olive oil

Method

• Fill a wok with 2 litres of water, fit the steamer in place and cover with a lid; bring water to the boil so that the steamer is activated.

• Once the water is boiling, place the fish inside the steamer; cover again with a lid and cook for approximately 8 minutes, or until the fish is just cooked.

• Place all dressing ingredients in a bowl and whisk to combine. Spoon over 2 tablespoons of the dressing and toss to mix well. The dressing should taste salty, sweet, with slight heat.

• To serve, place a piece of fish into a deep serving bowl or plate and drizzle evenly with remaining dressing. Garnish with the mixed salad and serve immediately.

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Mussels In White Bean Sauce

Mussels In White Bean Sauce

Recipe By Michael Weldon

Ingredients

• 1 onion, diced

• 1 head of fennel, sliced

• 2 garlic cloves, sliced

• ½ tsp dried chilli flakes

• 1 cup white wine

• 1 cup Coles real chicken stock

• 1 tin of Coles white beans

• 1 kg cleaned mussels

• ½ bunch parsley

• 2 tbs butter

• ½ lemon, juice

• Squeaky Gate extra virgin olive oil

• sea salt

• grilled bread, to serve

Method

• In a large saucepan, sweat off the onion and fennel. When they begin to soften, add in the garlic and chilli, cook for another minute.

  Add in the white wine, stock and beans, bring up to a boil.

  Add in the mussels and cover with a lid. Cook until the mussels pop open, once opened, remove and place in a serving bowl. Continue until the mussels are open.

  Into the sauce, add some butter and mix in. Taste for seasoning and adjust to your liking. Turn off the heat, add in the lemon and parsley.

  Serve the mussels family-style in a large bowl. Add the bread to mop up the sauce.

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Grilled Octopus CousCous Salad

Grilled Octopus CousCous Salad

Recipe By Louis Tikaram

Ingredients

• 2 cups CousCous 

• 500 g octopus tentacles 

• 2 each bay leaves 

• 1 onion (peeled and quartered)

• 1 carrot (peeled and chopped)

• 1 celery stick (chopped)

• 1 tbsp black peppercorns 

• 250 ml Squeaky Gate extra virgin olive oil 

• 1 tbsp sea salt flakes

• 125 ml Squeaky Gate white balsamic vinegar 

• 1 clove garlic (crushed)

• 1 tbsp dried oregano, plus a pinch more

• ½ cup chopped continental parsley 

• 1 lemon 

Method

• Place the octopus into a medium saucepan with the bay leaves, onion, carrot, celery and peppercorns.

• Pour over cold water, until the octopus is covered. Bring to a boil, and simmer gently with the lid on for 1 – 1½ hours turning and stirring constantly so it cooks evenly. Check if the octopus is cooked by cutting with some kitchen scissors it should easily snip without much resistance. Remove from the heat and allow to cool slightly in the liquid.

• With a pair of tongs remove the octopus from the liquid and discard the liquid.

• Heat a grill to high and sear the octopus for 2 - 3 minutes until heated through, and starting to crisp and char. Once done, remove from the grill and cut the octopus into 1 cm pieces. 

• Whisk the olive oil, salt, vinegar, garlic, and oregano in a bowl and add the octopus pieces, leave to marinate while you cook the pearl couscous. 

• Bring a large saucepan of salted water to a boil. Add CousCous and cook until tender for 8-10 minutes. 

• Drain and pour CousCous into a large mixing bowl, then add your marinated and grilled octopus with a little scoop of the marinade. Squeeze over the lemon, add a pinch more oregano, chopped parsley and a little sea salt to serve.

• If you would like a little more punch add some more of the marinade.

• Serve and enjoy with family and friends!

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Grandma’s Fijian Mud Crab Curry

Grandma’s Fijian Mud Crab Curry

Recipe By Louis Tikaram

Ingredients

• 1 whole mud crab (around 1.5 kg)

• 4 tbsp Indian hot curry powder

• 2 tbsp Coles sea salt

•  ¼ cup oil

• 1 tsp mustard seeds

• 15 curry leaves

• 1 brown onion, diced small

• 4 cloves crushed garlic

• 1 large knob ginger, diced small

• ½ bunch fresh coriander

• 250 ml fish stock (optional alternative: veg stock)

Method

• To prepare the crab:

• Place the mud crabs in the freezer for 30 minutes or until the crab has fallen asleep. Turn the crab upside down and lift the tail and pull this away from the crab's belly, place your thumb on the bottom of the tail then pull away the main shell of the crab with your thumb until it is free from the rest of the body. Pluck the long grey 'dead man's fingers' and any other left over gills or shards of shell.

• Place crab on a chopping board and, using a heavy bladed knife, cut the crab in half through the body. Cut off the main claw and then cut the remaining part of the body into 2 halves. Using the back of the knife, bash on the claws to crack slightly to allow the spices to flavour the meat and the crab to cook more easily.

• Heat oil in a large pot to a medium high heat. 

• Add the mustard seeds and stir till they begin to pop, add the curry leaves followed by the onion, ginger and garlic and cook for 2 minutes or until soft.

• Sprinkle in the curry powder and cook for a further 2 minutes until aromatic.

• Add the crab to the pot and stir while it cooks.

• Add the stock and bring to the boil then turn down the heat to a simmer and continue to cook for a further 10 minutes until the crab is cooked and liquid is reduced. Turn off the heat and stir in the chopped coriander and serve.

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Pan Fried Barramundi with Yoghurt & Harissa Butter

Pan Fried Barramundi with Yoghurt & Harissa Butter

Recipe By Courtney Roulston

Ingredients

• 2 x 175 g fillets barramundi, skin on

• sea salt and pepper to taste

• 1 tbsp Squeaky Gate extra virgin olive oil

• 1 clove garlic, crushed

• 3 big cups baby spinach or baby kale

• 60 g butter

• 1 tbsp harissa paste

• 1 heaped tbsp pine nuts

• juice of ½ small lemon, plus extra to serve

• ¾ cup Jalna Greek yoghurt

• ¼ cup dill sprigs to serve

Method

• Heat a non - stick frying pan over medium heat. Drizzle the barramundi with oil and season with sea salt. Cook skin side down in the pan for 4 - 5 minutes, or until the skin is crispy and golden brown. Turn the kingfish over and cook for 20 - 30 seconds on the flesh side. Remove from the pan and set aside to continue slowly cooking as it rests.

• Place the pan back onto a medium heat and add in the garlic and cook for 30 seconds before adding in the spinach and a pinch of salt. Stir for 1 minute, or until the spinach is bright green and wilted. Remove the spinach from the pan and set aside with the barramundi.

• Place the pan back onto a medium heat and add in the pine nuts and toast for 1 minute. Add in the butter and cook until the butter is foaming, then stir in harissa paste. Cook for 1 - 2 minutes, or until the nuts are starting to turn golden and the harissa is fragrant. Turn off the heat and add in the lemon zest and juice.

• To serve, spread the yoghurt onto the base of a serving plate. Top the yoghurt with the spinach and barramundi fillets. Spoon over some of the harissa pine nut butter. Garnish with dill fronds and serve with extra lemon wedges on the side. 

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Pork & Prawn Wonton Soup

Pork & Prawn Wonton Soup

Recipe By Michael Weldon

Ingredients

For The Wontons

• 250 g Coles pork mince

• 250 g Coles deli prawns, cooked and chopped

• 2 tbsp Coles Asia soy sauce

• 2 tbsp garlic chives, thinly sliced

• 1 tsp rice wine vinegar

• 1 tbsp cornstarch

• 1 small knob ginger, grated

• 1 garlic clove

• 1 tsp Coles Asia sesame oil

• 1 pack square wonton wrappers

For The Soup

• 1 ltr chicken broth

• 1 large knob peeled ginger, sliced

• ¼ cup Coles Asia soy sauce

• 2 garlic cloves, smashed

• 1 tbsp Coles Asia sesame oil

• ½ bunch sliced green shallot, for garnish

Method

• In a large bowl, mix the pork, prawn, soy sauce, chives, vinegar, corn starch, ginger, garlic and sesame oil until fully combined.

• Using your finger, wet the edges of the wonton wrapper with water. Place half a tablespoon of pork filling in the centre of the wonton wrapper. Fold wonton in half diagonally to create a triangle and seal the edges. Fold the two identical corners in on each other and press again to seal. Repeat until all wonton wrappers are filled.

• Bring all soup ingredients to a boil. Simmer on low for 10 minutes. Lower in wontons and cook for 10 minutes more. Taste for seasoning then serve into bowls and garnish with green onions.

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Aguachile Snapper Ceviche With Green Chilli & Coriander

Aguachile Snapper Ceviche With Green Chilli & Coriander

Recipe By Louis Tikaram

Ingredients

• 1 small bowl of salada crackers

• 200 g diced kingfish

• 160 g diced cucumber

• 80 g diced red onion

Dressing Ingredients

• 110 g deseeded and chopped green chilies

• 15 g garlic cloves

• 32 g whole coriander

• 50 g oil

• 120 g lime juice

• 40 g fish sauce

• 400 g water

• ½ tsp fine ground black pepper

• 1 ½ salt

Method

• In a blender, combine all of the dressing ingredients and blend till a smooth consistent texture. Set aside till ready for curing the kingfish.

• When ready to serve, combine the kingfish, onions and cucumbers with the green chili dressing and stir well, the fish will start to slightly cure the kingfish and the flavours will mature and intensify.

• Serve with a side of crackers for scooping and giving the dish a great crunch.

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