Spanner Crab Congee

Spanner Crab Congee

Recipe By Louis Tikaram

Ingredients

• 250 g raw jasmine rice

• 25 g ginger (fine brunoise)

• 25 g garlic (fine brunoise)

• 100 g eschalot (fine brunoise)

• 100 ml canola oil

• 1 l chicken stock (broth)

• 50 ml fish sauce

• ½ tsp white pepper

• 200 g picked spanner crab meat

• 10 g cut green shallots

Method

• Heat oil in a medium saucepan and gently sauté off ginger, garlic & shallot till golden.

• Add rice and cook till the pot starts to dry up, then add ½ a cup of stock.

• Repeat this method just like cooking a risotto.

• Once the rice is cooked and the consistency is still very runny, season with the fish sauce and white pepper.

• Add the crab meat and stir just to cook, 30 seconds to 1 minute.

• Serve immediately and garnish with cut green shallot and a sprinkle of deep fried eschalots.

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Ginger Prawn Dumpling Lemongrass & Coconut Soup

Ginger Prawn Dumpling Lemongrass & Coconut Soup

Recipe By Courtney Roulston

Ingredients

• 8 Mr Chen’s ginger prawn grandma nainai’s dumplings

• 1 tbsp Squeaky Gate extra virgin olive oil

• 1 shallot, peeled, sliced

• 1 tbsp ginger, peeled, finely chopped

• 2 cloves garlic, finely chopped

• 1 lemongrass stem, trimmed, finely grated

• 4 lime leaves, 2 roughly torn + 2 finely sliced to garnish

• 1 long red chilli, ½ finely chopped, ½ slice to garnish 

• 700 ml Coles real chicken stock

• 1 tbsp fish sauce

• 2 tsp honey or sugar 

• 12 snow peas, trimmed

• 180 ml Mr Chen’s canned coconut cream

• 1 cup Mr Chen’s egg noodles, refreshed in hot water, drained

• 1 lime, halved

• ½ cup coriander sprigs to garnish

• 1 tbsp chilli oil (optional)

Method

• Heat the oil in a heavy based pot over a medium heat. Add in the shallots, ginger, garlic, lemongrass, torn lime leaves and chopped chilli. Cook, stirring for 2 - 3 minutes, or until fragrant and softened.

• Pour in the stock and bring up to a gentle simmer. Add in the dumplings and allow to poach for 5 minutes, or until cooked through and tender.

• Add in the fish sauce, honey, snow peas and 150 ml of the coconut cream.

• Allow the broth to sit for 2 minutes to gently cook the snow peas. Squeeze in half the lime and taste for balance of sweet, salty, sour and hot.

• Place the refreshed noodles into the base of 2 serving bowls. Ladle the soup and dumplings on top of the noodles then garnish with remaining coconut cream, coriander sprigs, kaffir lime leaves, fresh chilli and chilli oil if using. Serve warm.

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Salt & Vinegar Crumbed Prawns with Chip Shop Mayo

Salt & Vinegar Crumbed Prawns with Chip Shop Mayo

Recipe By Michael Weldon

Ingredients

• 16 xl Coles deli prawn tails, butterflied with tail piece left on

• 2 cups Coles Australian wheat panko breadcrumbs

• 1 cup crushed salt and vinegar potato chips

• 1 cup plain flour

• 4 free range eggs

Chip Shop Mayo

• 1 cup Australian whole egg mayo

• 1 tbsp malt vinegar

• 1 pickled onion, diced finely

• oil for frying

Method

• Set up a crumbing station, first bowl with flour, second bowl with whisked eggs, third bowl with the breadcrumb and potato chip mix.

• Crumb the prawn tails, start with a dusting of flour, then coat in egg and then coat in the breadcrumb chip mix. Repeat this process until all the prawns are crumbed.

• In a bowl mix together the chip shop mayo ingredients.

• Heat the oil to 180 degrees (C). Fry the tails in batches until golden and crispy on the outside and cooked through on the inside. Season with salt straight away.

• Serve the crumb prawns with the mayo.

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Chilli Crab Spaghetti with Lime Leaf

Recipe By Louis Tikaram

Ingredients

• 500 g spaghetti

• 60 ml Squeaky Gate extra virgin olive oil

• 2 cloves sliced garlic

• 500 g spanner crab meat

• 2 lime leaves, finely sliced

• 2 birds eye chilies, finely sliced

• pinch of salt

Method

• Bring a large pot of salted water to the boil and begin to cook your spaghetti as per packet instructions, stirring occasionally.

• In a medium non-stick fry pan, add the olive oil and warm gently on medium heat, add sliced garlic and stir with a wooden spoon to separate and make sure it does not burn in one spot.

• When the garlic is starting to brown, add your crab meat and stir constantly to ensure it is cooking evenly in the olive oil. Sprinkle in your sliced lime leaf, chilli, and season with salt to taste. Continue to cook until the crab has just turned white then take off the heat.

• Strain your spaghetti and return to the pot, quickly pour the entire frypan of cooked crab & olive oil into the pot and stir until all the spaghetti is covered with the aromatic olive oil and cooked crab.

• Serve immediately and enjoy with family and friends!

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Raw Snapper With Red Chilli Nahm Jim

Raw Snapper With Red Chilli Nahm Jim

Recipe By Louis Tikaram

Ingredients

• 200 g piece snapper fillet, skin off, pin-boned

• ½ cup picked coriander leaves

• 20 g salmon roe 

Red Chilli Nahm Jim

• 3 long red chillies, seeded

• 1 small red chilli

• 2 cloves garlic, peeled

• 2 coriander roots, scraped and washed

• ⅓ cup shaved palm sugar

• ⅓ cup fish sauce

• ¾ cup lime juice

Method

To Make Red Chilli Nahm Jim:

• Pound chillies, garlic and coriander roots to a paste using a mortar and pestle. Pound in palm sugar, then stir in fish sauce and lime juice. Taste - it should be sweet, sour, and salty.

• Add a little more sugar, fish sauce or lime juice if needed. Set aside.

To Make the Snapper:

• Trim any remaining skin and bloodline from the snapper with a sharp filleting knife.

• Cut the fish against the grain into 5 mm sashimi slices and arrange on a serving plate overlapping in a straight line. Cover and refrigerate until just before serving.

To Serve:

• Cover the snapper liberally with Nahm Jim (you may not need it all).  

• Arrange salmon roe equally over the fish, scatter with coriander leaves.

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Sour Orange Curry Of Mussels

Sour Orange Curry Of Mussels

Recipe By Louis Tikaram

Ingredients

Curry Paste

• 1 cup red shallots

• ⅓ cup garlic

• ½ cup dried shrimp

• 1 cup dried red chillies, seeded

• ¾ cup tamarind pulp

Curry

• 1 ltr Coles real chicken stock

• ⅓ cup curry paste (*refer to recipe below)

• 4 lime leaves

• 1 stalk lemongrass, bruised

• 100 ml fish sauce

• ⅓ cup castor sugar

• ⅓ cup tamarind pulp

• 4 snake beans

• 6 cobs baby corn

• 1 tomato

• 12 betel leaves, 6 whole and 6 shredded

• 1 kg black mussels

• 2 long red chillies, seeded, very finely sliced

• ½ cup coriander leaves

Method

For the Curry Paste

• Soak chillies and shrimp separately in warm water for 20 minutes then drain.

• Place garlic, shallot and shrimp in a food processor and blend to a smooth paste.

• With the motor running, add the chillies and tamarind and blend until it becomes smooth.

For the Curry

• Bring stock to the boil, add paste and simmer for 3 minutes.

• Add lime leaves, ½ the lemongrass, fish sauce, sugar, and tamarind, it should taste sour, salty and sweet.

• Simmer for a further 2 minutes, then add snake beans, corn, tomato and the 6 whole betel leaves slightly torn.

• Simmer for a further 2 minutes, taste and add more fish sauce, sugar or tamarind if necessary.

• Add cleaned mussels and simmer for another minute or so, to just warm through.

• Spoon into a serving bowl, garnish with shredded betel leaf, chilli, coriander and serve with steamed rice.

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King Prawn Pad Thai

King Prawn Pad Thai

Recipe By Louis Tikaram

Ingredients

• 2 tbsp palm sugar

• 3 tbsp water

• 4 tbsp tamarind pulp 

• 3 tbsp fish sauce

• 4 tbsp oil

• 150 g dry rice noodles (soak in water for 1 hour or overnight in the refrigerator)  

• 2 free range eggs

• 8 medium sized peeled Coles deli king prawns (tail on) 

• 2 tbsp dried shrimp

• 3 cloves garlic, chopped

• ¼ cup sliced onion

• 100 g Coles firm tofu, cut into small pieces

• 3 tbsp chopped pickled radish

• l ½ cup garlic chives, cut into 3 cm lengths

Garnish

• 1 cup bean sprouts

• ¼ cup roasted peanuts, roughly chopped

• 1 lime

• 1 tsp dried chili powder/flakes

Method

• Add palm sugar to a small pot and melt over medium heat then add water, fish sauce and tamarind pulp. Bring sauce to a simmer, then turn off heat, stir well and set aside.

• Drain the noodles then heat a wok or a large nonstick frypan over medium heat and add just enough oil to coat the bottom. Gently cook off the prawns for 1 minute, remove them from the pan and reserve for later.

• In the same wok over medium heat, add the rest of the oil and cook off the eggs, quickly stir and toss so it breaks up and does not stick, as soon as the egg is cooked add garlic, shallots, radish and dried shrimp. Cook for 1 minute until the garlic starts to turn golden.

• Turn the heat up high then add noodles and stir fry for a further minute, tossing and stirring to coat the noodles, then add your pad Thai sauce.

• Keep tossing until all the sauce is absorbed around 2 minutes more.

• Once the noodles are soft, toss the cooked king prawns and garlic chives through the pad Thai still combined.

• Serve immediately onto a plate and garnish with lime wedge, peanuts on bean sprouts chilli chilli.

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Grilled Harvey Bay Scallops With Soy, Ginger & Shallot

Grilled Harvey Bay Scallops With Soy, Ginger & Shallot

Recipe By Louis Tikaram

Ingredients

• 2 tbsp Squeaky Gate extra virgin olive oil

• 6 half shell Hervey Bay scallops, in shell

• 4 green shallots, finely sliced

• 1 knob ginger, finely sliced

• ½ bunch of picked coriander leaves

Soy Dressing

• 10 ml rice wine vinegar

• 150 g Coles Asia light soy sauce

• 20 g sugar

• 100 ml water

Method

• In a small saucepan, heat the soy dressing ingredients till just warm and set aside. 

• Gently oil the scallops inside the half shell and set aside ready to cook, heat the soy dressing ready to dress the scallops.

• Heat a barbecue to a medium consistent heat or you can use a grill pan as the shell acts as the heating element for the delicate scallop meat inside.

• Grill just for around 1 - 2 minutes till the oil starts to splatter and spit from the heat and the scallop starts to turn opaque, quickly take the scallop off the grill. Flip the scallop to continue to cook on the other side and arrange on a serving plate.

• Scatter the green shallots, ginger and coriander over the scallops and then dress generously with some of the warm soy dressing and serve immediately.

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BBQ Squid With Spicy Cucumber & Coriander

BBQ Squid With Spicy Cucumber & Coriander

Recipe By Courtney Roulston

Ingredients

• 700 g fresh Coles deli Australian squid with tentacles, cleaned, scored and cut into quarters

• 2 tbsp Squeaky Gate extra virgin olive oil

• sea salt and pepper to taste

• 2 Lebanese cucumbers, finely sliced into rounds with a mandolin

• 8 red radishes, sliced into thin rounds with a mandolin

• 1 eschalot, sliced into thin rings

• ½ cup coriander sprigs, stems & roots reserved for dressing

Dressing

• 2 long red chillies, seeded, roughly chopped

• ½ small clove garlic

• 2 tbsp fish sauce

• 1.5 tbsp Coles Australian honey

• 4 tbsp lime juice

Method

• To make the dressing, place the chillies, garlic and coriander stems into a mortar and pestle and pound into a rough paste. Add in the fish sauce, honey and lime juice then mix until combined. Taste for balance then set aside.

• Heat a BBQ grill on high. Toss the squid with oil and season with sea salt and pepper. Grill the squid for 1 - 2 minutes on each side, or until just cooked. Remove from the grill and slice into smaller strips. Allow to cool slightly for a few minutes.

• In a bowl toss the cucumber, radish, shallot, squid and a few tablespoons of dressing.

• Place the salad into a serving dish and garnish with coriander sprigs.

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Tom Yum of King Prawns

Tom Yum of King Prawns

Recipe By Louis Tikaram

Ingredients

• 4 cups Coles real vegetable stock

• 4 tbsp tom yum paste

• 2 stalks Coles lemongrass, lightly pounded and sliced diagonally

• 3 lime leaves

• 1 knob of galangal, peeled and sliced

• 3 tbsp fish sauce

• 10 medium peeled Coles deli king prawn, tail on

• 3 tbsp lime juice

• ½ cup Coles enoki mushrooms

• ½ cup picked coriander

Method

• Bring stock to a boil and add tom yum paste, stirring constantly until dissolved.

• While stock is still boiling, add lemongrass, galangal, fresh chilli and lime leaves. Turn to a simmer and season with fish sauce.

• Add prawns and continue to simmer for 2 or 3 minutes until just cooked, then add the lime juice and mushrooms, serve immediately and garnished with coriander.

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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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