Beef Tacos With Tomato Salsa

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Beef Tacos With Tomato Salsa

Recipe By Courtney Roulston

Ingredients

  • 500 g Coles scotch fillet (or flank steak)

  • sea salt and black pepper to taste

  • 4 tbsp Squeaky Gate extra virgin olive oil

  • 2 small white or brown onions

  • 2 jalapeno chillies

  • 2 cups small-medium fresh yellow or green tomatoes

  • 2 cloves garlic

  • 2 fresh limes

  • ½ tsp ground cumin

  • ½ bunch coriander, plus extra sprigs to serve

  • 50 g halloumi cheese, crumbled to serve

  • 12 small tortillas to serve

Method

  • Remove the steaks from the refrigerator and allow it to rest at room temperature for 45 minutes - 1 hour in a cool area. Season the steak with sea salt and rub over 1 tablespoon of oil. Heat a BBQ grill over a medium / high heat and place the steak on the grill. Cook the steak for 5 minutes on each side, or until cooked to your liking. Remove and allow to rest in a warm area for 5 minutes before thinly slicing across the grain.

  • Meanwhile, cut one of the onions into quarters and place onto the grill with the jalapeno chillies, tomatillos and garlic cloves. Cook for 5 - 6 minutes, or until charred and softened. Place the charred onion, chillies, tomatillos, garlic, juice of 1 lime, ground cumin, coriander, remaining oil and a pinch of salt and pepper into the jug of a stick blender. Blitz until the salsa is smooth and green.

  • Chop the remaining onion into a rough dice and place into a bowl with the juice of ½ lime and extra coriander.

  • To serve, place a few slices of steak into a warm tortilla and top with the tomatillo salsa, crumbled cheese and onion salad. Serve warm with lime wedges on the side.

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Cheese Fondue With Roast Potatoes & Pickles

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Cheese Fondue With Roast Potatoes & Pickles

Recipe By Michael Weldon

Ingredients

  • 1 kg Coles baby red royal potatoes, quartered and boiled until tender

  • Squeaky Gate extra virgin olive oil

  • sea salt

Fondue

  • 1 garlic clove

  • 500 g Coles Finest gruyere cheese, grated

  • 250 g Coles Finest emmental, grated

  • 1 cup white wine

  • 1 tbsp dijon mustard

  • 1 tbsp corn flour

  • ½ lemon, juice

  • 1 tbsp brandy

  • ¼ tsp Coles ground nutmeg

  • ¼ tsp white pepper

To Serve

  • ½ cup cornichons

  • ½ cup Coles white cocktail onions

Method

  • Preheat an oven to 210 degrees (C). In a large roasting tray, dress the potatoes with olive oil and sea salt. Place in the oven and cook until golden brown.

  • Rub a saucepan with a clove of garlic. Add in both types of cheese, white wine, mustard, corn flour, lemon juice, brandy, nutmeg and pepper. Place the saucepan over a medium heat, mix together to melt and cook out until the mixture slightly thickens. This should take around 10 minutes. Once cooked, keep warm.

  • Once the potatoes are roasted, place onto a large platter with the cornichons and pickled onions on the top or on the side. Serve the fondue warm preferable over a low heat.

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Wok Tossed Lettuce

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Wok Tossed Lettuce

Recipe By Courtney Roulston

Ingredients

  • 1 large Coles iceberg lettuce (using slightly wilted lettuce is OK) 

  • 1 tbsp Squeaky Gate extra virgin olive oil

  • 2 cloves garlic, peeled, roughly chopped

  • 2 tsp ginger, julienne

  • 25 g butter

  • 1 tbsp oyster sauce

  • ½ tsp honey

  • ½ tsp Coles black pepper (grinder)

  • 1 tsp Coles Asia sesame oil

Method

  • Wash the lettuce in a bowl of ice cold water (this will revive the lettuce if it is wilted), then drain well and chop into 8 wedges. Set aside.

  • Heat a wok over a high heat and pour in the oil. Add in the garlic, and ginger and cook for 40 seconds, or until fragrant.

  • Add in the lettuce and stir for 30 seconds before adding in the butter, oyster sauce, honey and black pepper. Continue to stir fry for 1 - 2 minutes, or until the lettuce is slightly wilted, but still has some texture in the core.

  • Drizzle in the sesame oil at the last moment then remove the wok from the heat and place onto a serving plate. Serve immediately.

  • *Best served with steamed rice, egg or pork dishes.

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Mexican Chilli Oil

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Mexican Chilli Oil

Recipe By Michael Weldon

Ingredients

Oil Base

  • 1 bottle (750 ml) Squeaky Gate extra virgin olive oil

  • 2 garlic cloves

  • 2 tbsp coriander seed

  • 2 tbsp cumin seeds

  • 1 cinnamon quill

Chilli

  • ¼ cup chilli flakes

  • 2 chipotle chillies, chopped finely

  • 2 tbsp toasted cumin seeds

Method

  • In a saucepan, combine the oil base and very slowly bring up the heat until the oil becomes fragrant. Then turn the heat up full for 2 minutes until the oil starts to just smoke.

  • Combine the chilli flakes, chipotle and cumin in a glass bowl with a pinch of salt. Pour the hot oil through a sieve onto the chilli mix. Leave to cool to room temp and your chilli oil is done. Store in an airtight jar.

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Aguachile Snapper Ceviche With Green Chilli & Coriander

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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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