Chorizo & Tortilla Soup

Chorizo & Tortilla Soup

Recipe By Michael Weldon

Ingredients

• 2 chorizo sausages, diced

• 1 onion, diced

• 1 jalapeno, diced

• 3 garlic cloves, chopped

• 1 tbsp smoked paprika

• 1 tbsp cumin

• 1 tlr chicken stock

• 1 tin of tomatoes

• 1 tin of black beans

• 1 lime

• ½ bunch coriander

• sea salt

• Squeaky Gate extra virgin olive oil

Garnish

• corn tortillas, cut into strips and fried

• tasty cheese, grated

• ½ avocado, diced

• 1 lime cut into 4

Method

• In a large saucepan, fry off the chorizo and onion in oil, cook until the chorizo oil stains the pot, and the onion has softened. Add in the chilli and garlic, fry for 1 minute. Add in the spices and fry for another minute.

• Add in the stock and tomatoes, bring to the boil then simmer for 15 minutes. Add in the beans and warm through. Add in the lime juice and season with salt to your liking.

• Serve the tortillas soup and top with fried tortillas, cheese, avocado and extra lime.

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Szechuan Chicken

Szechuan Chicken

Recipe By Louis Tikaram

Ingredients

Marinated Chicken

• 3 boneless skinless chicken thighs, diced in 3 cm pieces

• 1 tsp corn starch

• ½ tsp salt

• 1 tsp oil

• 1 tbsp Shaoxing wine

• 2 tbsp dark soy sauce

For the rest of the dish:

• 3 tbsp oil

• 2 tbsp Sichuan peppercorns

• 1 small knob ginger (julienned)

• 5 cloves garlic (sliced)

• 1 cup whole dried red chilies

• 1 tsp Shaoxing wine

• 1/2 tsp sugar

• 1 green onion (chopped)

Method

• Cut the chicken thighs into bite-sized cubes. Add the chicken to a bowl and mix with the marinade ingredients, Set aside for 30 minutes.

• Heat 3 tablespoons oil in a wok over high heat, add the chicken to sear and create a crust, stir and continue to sear the chicken until it’s browned and crisp on all sides.

• Turn off the heat and remove the chicken to a bowl with a slotted spoon.

• Heat the wok back up to a medium low heat with a touch more oil and add the Sichuan peppercorns, Let them toast for 30 seconds until fragrant. Add the ginger and garlic then cook for 1 minute, add the whole dried chilies and stir for another 30 seconds and continue to stir and toss so they don’t burn.

• Turn up the heat to high, and add the chicken, Shaoxing wine, sugar, and scallion. Continue to stir-fry, until any liquid in the wok has evaporated.

• Serve and eat with some steamed rice.

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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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Zucchini Bread

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 3 eggs, beaten until frothy

• 1 1/2 cups brown sugar

• 1/2 cup sunflower oil

• 1 tsp vanilla essence

• 2 medium zucchini, grated to produce 2 cups

• 2 cups plain flour

• 1 tbsp cinnamon

• 2 tsp bicarbonate of soda

• 1/2 tsp salt

• 1/4 tsp baking powder

• butter (optional, for greasing muffin trays)

Special Equipment

3 x 12-basin muffin trays

Method

• Preheat the oven to 180°C.

• Prepare all of the ingredients based on the instructions in the ingredients list.

• Mix the eggs, sugar, oil and vanilla essence in a large bowl, then add the zucchini.

• In another large bowl, mix all the dry ingredients together with a fork.

• Add the zucchini mix to the dry mix and gently combine.

• Line the muffin trays with baking paper, or grease with a light coating of butter.

• Pour the mixture into the muffin trays, three-quarters full for each basin.

• Bake for 20 minutes.

• Remove onto a wire cooling rack. Allow to cool then serve on platters.

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Curry Cauliflower Tacos With Cucumber Salsa

Curry Cauliflower Tacos With Cucumber Salsa

Recipe By Courtney Roulston

Ingredients

• 1 head cauliflower, cut into florets

• 3 tbsp Patak’s korma paste

• 2 tbsp extra virgin olive oil

• 250 g punnet Coles Australian grape tomatoes

• 1 Lebanese cucumber, seeded, diced

• 1 small red onion, diced

• 1 long red chilli, diced

• ¼ bunch coriander, roughly chopped

• 12 small street tortilla wraps, to serve

• 1 cup greek yoghurt

• ⅓ cup Patak’s mango chutney

• 1 lemon to serve

Method

• Preheat the oven to 180 degrees (C). Place the cauliflower florets into a bowl and toss with the korma paste, olive oil and sea salt until well coated. Place the cauliflower onto a lined oven tray and roast for 15 minutes. Add the cherry tomatoes onto the tray and cook for a further 10 minutes, or until the cauliflower is tender and charred and the tomatoes are wrinkled and starting to burst.

• For the salsa, place the cucumber, onion, chilli and coriander into a bowl and season with a pinch of salt, pepper and a squeeze of lemon.

• Warm the tortillas in a hot pan for 30 seconds each side and keep warm.

• To serve, spread the yoghurt onto the base of the tortillas and swirl through the mango chutney. Top with cauliflower florets and tomatoes. Scatter with the salsa on top and serve with lemon wedges on the side.

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Thai Pork & Coconut Lon

Recipe By Louis Tikaram

Ingredients

• small packet of cassava crackers

• 1 ltr oil to fry cassava crackers

• 500 g Coles minced pork

• 2 tbsp Coles coconut oil

• 2 cloves peeled garlic

• 1 knob peeled ginger

• 2 cups coconut cream

• 1 cup Coles real chicken stock

• ¼ cup soy bean paste

• 2 tbsp tamarind paste

• 3 tbsp fish sauce

• 1 tbsp palm sugar

• 1 pinch roasted red chili powder or chili flakes

• ½ stick lemongrass, finely sliced 

• 1 long red chili, julienned

• 3 kaffir lime leaves, finely sliced

• 1 Lebanese cucumber cut into lengths

• 1 lime

• ¼ bunch of coriander, washed and roots cut off

Method

• Pound ginger & garlic in a mortar & pestle to a fine paste. Heat the coconut oil in a medium saucepan and fry off the paste until golden brown, then add the pork mince, stirring regularly to prevent it clumping and sticking to the saucepan, cook for 2 or 3 minutes or until the pork is cooked.

• Add the stock and coconut cream along with the soy bean paste and gently simmer for another minute.

• Season with tamarind paste, fish sauce, palm sugar and chilli powder, the lon should taste salty, sour, slightly sweet and creamy from the coconut.

• In a wok or pot, heat 1 litre of oil to 180 degrees (C) or use a bench top deep fryer if you have one to fry the cassava crackers 2 or 3 at a time for 30 seconds until puffed golden & crisp. Place the crackers on absorbent paper to cool.

• Serve the lon in a small bowl and garnish with the finely sliced lemongrass, lime kaffir lime leaf and julienne chilli.

• Place the cassava crackers beside the dish with some cucumber pieces, coriander sprigs & a lime wedge.

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Shiitake Fried Rice

Recipe By Louis Tikaram

Ingredients

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 free range egg

• 500 g cooked white or brown jasmine rice

• 4 Coles shiitake mushroom, sliced

• 1 green shallot, cut into rounds

• ½ cup peas (fresh or frozen)

• 2 tbsp diced salted radish

• 1 tsp Coles Asia soy sauce

• ½ tsp salt

• ½ tsp sugar

• 1 pinch ground white pepper

Method

• Finely chop the salted radish, shallots, shitake mushroom and set aside ready to cook.

• Heat up the oil in a wok or fry pan over high heat. When the wok is smoking hot, crack the egg into it and stir till to ensure it does not stick and it breaks up cooking evenly. Once the egg is caramelized, add the chopped vegetables followed by the rice.

• Stir, toss and squish the rice with your spoon to help the rice separate for the perfect fried rice, adjust the heat while you are working the rice so it does not burn.

• Add the mushrooms, peas and salted radish and stir. Season with the soy sauce, salt, sugar, pepper and continue to toss and stir till the rice is completely separated and the aroma of toasted rice is filling the room.

• Turn off the heat and serve on a plate or bowl.

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Caramelised Vinegar Mimosa Dressing

Caramelised Vinegar Mimosa Dressing

Recipe By Louis Tikaram

Ingredients

• 1 cup Squeaky Gate extra virgin olive oil

• ½ cup Squeaky Gate caramelized balsamic vinegar

• ¼ cup orange juice, plus zest

• 1 tbs dijon mustard

• ¼ bunch tarragon, chopped

• pinch of salt

• pinch of sugar

• pinch of black pepper 

Salad

• 2 baby gem lettuce, leaves separated

• 1 avocado, diced

• 2 tbs pickled red onion

• ½ bunch chives, sliced

• ½ bunch tarragon, chopped

Method

• In a jar with a tight-fitting lid combine the dressing ingredients and shake well until combined. Taste and adjust seasoning to your liking.

• Arrange the salad ingredinets on a large platter. Starting with the lettuce and then topping with the other ingredients. Pour over enough dressing to coat the leaves.

• Store the rest of the dressing in the fridge for your next salad.

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Mixed Grain & Cherry Salad

Mixed Grain & Cherry Salad

Recipe By Courtney Roulston

Ingredients

• 2 cup fresh cherries, halved, pitted

• 250g Coles 7 grains microwave rice pouch

• ½ red onion, finely slice into thin wedges

• ½ can Coles brown lentils, rained, rinsed

• 2 tsp whole cumin seeds

• 1/3 cup sesame seeds

• ½ cup sunflower seeds

• ½ cup pepita seeds

• ½ cup slivered almonds

• ½ bunch flat leaf parsley

• ½ bunch mint, roughly chopped

Dressing

• zest and juice of 1 large lemon

• sea salt and black pepper to taste

• 1 tbsp maple syrup

• ¼ cup Squeaky Gate extra virgin olive oil

Method

• Place the rice pouch into a frying pan over a medium heat with ¼ of a cup of water. Cook for 2 - 3 minutes to refresh the rice (alternatively heat in a microwave for 2 minutes). Set the rice aside in a large mixing bowl to cool.

• Place the same pan back onto a medium heat and add in all the seeds and almonds. Cook, stirring for 3 - 4 minutes, or until the seeds are toasted and golden. Set aside in a bowl to cool.

• Mix all the dressing ingredients together until combined.

• Add the seed mixture to the rice along with the onion, lentils, ¾ of the cherries, parsley, mint and pour over the dressing. Toss well then place the salad onto a serving plate. Scatter over the remaining cherries and some extra mint leaves before serving. 

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Cucumber & Snow Pea Salad

Cucumber & Snow Pea Salad

Recipe By Louis Tikaram

Ingredients

Salad

• 4 x lebanese cucumbers, sliced into strips

• 40 x snow peas, julienne

• ½ pack Coles enoki mushrooms

• 1 long red chilli, seeds removed and julienne

• 1 tsp toasted white sesame seeds

• 1 tsp toasted black sesame seeds

• 1 pack crispy nori snack

• ½ cup sesame dressing (ingredients in list below)

Sesame Dressing

• ¼ cup Coles Asia soy sauce

• 2 tbsp Coles Asia sesame oil

• ¼ cup Squeaky Gate apple cider vinegar 

• ¼ cup Squeaky Gate extra virgin olive oil 

• 1 tbsp sugar

Method

• Combine all the sesame dressing ingredients and mix until coagulated.

• Top and tail the cucumber and snow peas then slice them into thin strips about 4 cm long.

• Separate the enoki mushrooms into individual strands. Split and de-seed the long red chili then slice into thin julienne.

• Combine everything into a mixing bowl and generously dress with the sesame dressing.

• Serve into a bowl and sprinkle with some crispy nori, toasted white and black sesame seeds on top and serve immediately.

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Mortadella & Smoked Mozzarella Skewers With Pistachio Pesto

Mortadella & Smoked Mozzarella Skewers With Pistachio Pesto

Recipe By Michael Weldon

Ingredients

Pistachio Pesto

• ½ bunch fresh basil, leaves picked

• ½ bunch fresh parsley

• ¼ cup parmesan, shredded

• ¼ cup pistachio nuts, roasted

• juice from ½ lemon

• ½ cup Squeaky Gate extra virgin olive oil

• sea salt

• black pepper

 Skewers

• 300 g sliced mortadella

• 200 g smoked mozzarella, diced into 2 cm cubes

• 8 soaked bamboo skewers

Method

• In a mortar and pestle, pound the pesto ingredients until smooth.

• Cut your mortadella sliced in half to have half circles. Take a piece of mortadella and wrap it around a piece of smoked mozzarella, then skewer it. Repeat this process until you have 3 pieces of each bundle on each skewer.

• Heat a grill to medium heat, brush the grill and the skewers with oil and cook on the grill. They will be ready when the mortadella is charred and crisp. The smoked mozzarella should just be starting to melt.

• Serve the skewers on a platter, topped with the pesto.

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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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Cous Cous with Zucchini, Mint & Chill

Cous Cous with Zucchini, Mint & Chill

Recipe By Courtney Roulston

Ingredients

• ¾ cup couscous

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

• sea salt and black pepper to taste

• 3 green zucchinis, sliced into 3 mm rounds

• 2 long red chillies

• zest and juice of 1 lemon

• 2 tsp Coles finest maple syrup

• 1 tsp dijon mustard

• ½ cup mint, leaves picked

• ⅓ cup pomegranate seeds

• ¼ cup pistachio nuts, chopped

Method

• Place the couscous into a flat bottom bowl and drizzle with 20 ml of oil. Using clean hands rub the oil all over the couscous so it is coated. Pour ¾ cup boiling water over the couscous and stir until absorbed.  Cover with a plate and set aside for 6 - 8 minutes to steam.

• Heat a grill pan over a medium-high heat. Drizzle the zucchini with 20 ml of oil and season with salt and pepper.

• Grill the zucchini and chilli for 2 minutes, or until just softened, but still holding together. Set aside to cool.

• Whisk together the lemon zest, lemon juice, maple syrup, mustard and a pinch of salt and pepper.

• Fluff the couscous up with a fork so the grains are all separate. Toss through the zucchini, half the mint and lemon dressing.

• Place onto a serving platter and scatter with remaining mint leaves, chilli, pomegranate and pistachio nuts.

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Cauliflower & Chickpea Curry

Cauliflower & Chickpea Curry

Recipe By Courtney Roulston

Ingredients

• 1 whole cauliflower, leaves attached

• 3 tbsp Squeaky Gate extra virgin olive oil

• 1 brown onion, sliced

• 2 cloves garlic, finely chopped

• 1 tbsp ginger, finely chopped 

• 1 long red chilli, half finely chopped, half sliced into rings

• 1 tsp Coles ground cumin

• coriander

• 1 tsp Coles turmeric

• 1 tsp Coles garam masala

• 400 g can Coles crushed tomatoes

• 400 g can Coles chickpeas, drained

• 300 ml Coles canned coconut cream

• 1 tbsp lemon juice

• ¼ bunch fresh coriander to serve

• ¼ cup mint leaves to serve

Method

• Preheat the oven to 190 degrees (C). Place the cauliflower upside down into a large pot of simmering water and leave to cook for 8 minutes. Carefully remove and place upright onto a lined oven tray. Drizzle with 1 tablespoon of the oil and season with a pinch of salt. Cover the cauliflower with foil and bake for 20 minutes. Remove the foil and continue to cook for 20 minutes, or until tender on the inside and golden on the outside.

• Heat the remaining oil in a large frypan over a medium heat. Cook the onions for 4 - 5 minutes, or until starting to turn golden. Add in the garlic, ginger, half the chili and cook for 1 minute, or until fragrant. Mix in the dry spices and continue to cook for 1 - 2 minutes to release their oils.

• Pour in the tinned tomatoes, chickpeas and ½ can of water. Bring up to a simmer then add in 250 ml of the coconut milk and season with a pinch of salt. Simmer for 5 minutes or until the sauce has thickened slightly. Remove from the heat and squeeze in the lemon juice.

• Spoon the curry sauce on the base of a large platter and top with the whole roasted cauliflower. Cut the cauliflower into 4 large wedges then garnish with remaining coconut cream, sliced chilli, coriander and mint. Optional: serve with steamed rice.

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BBQ Prawns with Chunky Romesco Sauce

BBQ Prawns with Chunky Romesco Sauce

Recipe By Courtney Roulston

Ingredients

• 12 xl raw/green Australian king tiger prawns, whole

• sea salt and pepper to taste

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

• 1 lemon, sliced in half

Special Equipment

• 4 wooden or metal skewers 

Romesco Sauce

• 200 g perino red cherry tomatoes

• 1 long red chilli

• 285 g jar piquillo peppers, drained

• 1 clove garlic, peeled

• ½ tsp smoked paprika

• 2 tbsp sherry or red wine vinegar

• 120 g whole roast almonds

Method

• Heat a BBQ grill over a high heat. Add the cherry tomatoes and chilli straight onto the grill and cook for 4 - 5 minutes, or until blistered and starting to split.

• Thread 3 prawns onto each skewer. Drizzle with remaining oil and season with salt and pepper.

• Place the cut lemon and prawns skewers on the grill and cook for 2 minutes each side, or until the prawns have changed colour and are cooked through and the lemon has charred.

• Place the tomatoes and chilli into the jug of a food processor along with the piquillo peppers, garlic, paprika, vinegar and a pinch of salt and pepper. Blitz until the mixture is combined. Pour in 50 ml of the oil and add the almonds then pulse until the mixture is a chunky sauce consistency. Place the romesco into a sterilise jar and set aside.  

• Place the skewers onto a serving platter along with the charred lemon. Place some romesco sauce into a small bowl and serve warm.

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Demitri's Eggplant Balls

Demitri's Eggplant Balls

Recipe By Dimitri’s Feast

Ingredients

• 1 large eggplant

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 ½ cup panko breadcrumbs

• 3 cloves garlic,

• ½ cup fresh flat-leaf parsley chopped

• 1 tsp oregano

• 1 chia mix (egg substitute) (1 tbsp chia seeds mixed with 2.5 tbsp water)

• ½ tsp salt

• cracked black pepper to taste

• 4 cups napoli sauce

• 2 tbsp vegan yoghurt to drizzle over top (optional: non-vegan yoghurt)

Method

• Preheat the oven to 200 degrees (C). Line a baking sheet with greaseproof paper and set aside. 

• Chop the eggplant into 1-inch pieces. Heat the olive oil over medium heat and add eggplant along with ¼ cup water. Sauté for 10 minutes until eggplant is slightly brown and tender.

• Transfer the cooked eggplant into a food processor along with all the other ingredients. Process to just bring mixture together and check seasoning.

• Roll the mixture into golf ball size and place on baking sheet. Bake for 20-25 minutes, until balls are browned and crispy on the outside. When the eggplant balls are cooked through, add them to napoli sauce and heat all the way through. 

• Serve with yoghurt drizzled over the top.

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Braised Cabbage With Tomato, Yoghurt & Dill

Braised Cabbage With Tomato, Yoghurt & Dill

Recipe By Courtney Roulston

Ingredients

• 1 whole medium sized savoy cabbage

• 1/3 cup (80ml) Squeaky Gate extra virgin olive oil

• sea salt and pepper to taste

• 2 tsp whole cumin seeds

• 4 cloves garlic, finely chopped

• 1 tbsp harissa paste

• 2 tbsp tomato paste

• 1 cup tomato passata + ½ cup water

• 2 tsp honey

• ½ cup pitted kalamata olives

• ½ cup Jalna greek yoghurt

• ¼ cup dill, sprigs picked

Method

• Preheat the oven to 180 degrees (C). Cut the cabbage into 6 wedges, leaving the core in so they hold together. Drizzle the cabbage with 30ml of the oil and season with sea salt. Grill the cabbage in a hot frying pan for 2 minutes each side, or until charred on the outside. Place onto a tray and set aside.

• Heat the remaining oil in a non-stick frying pan over a medium heat. Fry off the cumin seeds and garlic for 1 minute before adding in the harissa and tomato paste. Cook the pastes for 1 - 2 minutes, or until they have changed to an orange colour. Add in the tomato passata, honey and a pinch of salt and pepper. Bring up to a simmer for 2 - 3 minutes for all the flavours to combine.

• Nestle the cabbage wedges into the tomato sauce and place into the oven for 25 - 30 minutes, or until the cabbage is tender and fragrant.

• Remove from the oven. Gently crush the olives and stir into the sauce to warm through. Drizzle with yoghurt, dill sprigs, cracked pepper and a final drizzle of extra virgin olive oil before serving.

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Fried Brussels Sprouts with Sauce Gribiche

Fried Brussels Sprouts with Sauce Gribiche

Recipe By Michael Weldon

Ingredients

• 2 free range eggs, hard boiled, yolk separated from white, whites chopped fine

  1 tbsp dijon mustard

  ½ cup Squeaky Gate extra virgin olive oil

  10 cornichons

  2 tbsp capers

  ¼ bunch tarragon, chopped

  ¼ bunch parsley, chopped

  ¼ bunch chives

  500 g brussel sprouts trimmed with outer leaves left on the halved

  oil for frying

  sea salt

  1 lemon, juiced

Method

• Heat the oil to 170 degrees (c).

  In a mixing bowl, mash the egg yolks with a splash of vinegar. Whish to combine then gently drizzle in the olive oil and emulsify into the egg. Once all the oil is mixed into a sauce, season with salt, pepper and a squeeze of lemon. Add in the remaining ingredients. Fold into a sauce.

  Carefully drop the Brussel sprouts into the hot oil and fry until golden and crispy. The leaves should puff open.

  Drain well then season with sea salt.

  Serve with the gribiche in a bowl and dip the artichoke into the sauce.

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Turmeric & Lemongrass Chicken Satay

Turmeric & Lemongrass Chicken Satay

Recipe By Louis Tikaram

Ingredients

• 1 kg Coles free range chicken breast, sliced into strips

• 2 tbsp coriander root, washed

• 1 tsp salt

• 2 tbsp lemongrass, chopped

• 8 tbsp red shallots, chopped

• 6 Coles lime leaf, torn

• 2 tbsp Coles turmeric

• 6 tbsp peanuts

• 2 tbsp coriander seed

• 2 tbsp cumin seed

• 1 ½ cup Coles coconut cream

• 4 tbsp palm sugar

• 1 tbsp caster sugar

• 1 tbsp chilli powder

• 4 tbsp fish sauce

• ½ lime, to serve

Method

• Put the cumin and coriander seeds in a bowl and wash quickly, this will help release the flavour when roasting. Dry roast in the oven for 10 minutes at 160 degrees (C) until fragrant then set aside.

• Add the coriander root, salt, lemongrass, shallots, lime leaf, turmeric, peanuts into a blend and mix. Grind the spices and add to the paste mix and blend again into a fine paste. Then add the coconut cream, palm sugar, caster sugar, chilli powder, fish sauce and mix until combined.

• Add the chicken to the mix and allow to marinate for 1 to 2 hours.

• Skewer the marinated chicken in a zig zag motion until ⅔ of the skewer is filled up. Grill the skewers on medium heat until golden brown, whilst brushing on more marinade while they grill.

• Serve the skewers on a plate stacked on one another, with a wedge of lime on the side.

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Carmalised Vinegar and Soy Glazed Shallots

Carmalised Vinegar and Soy Glazed Shallots

Recipe By Michael Weldon

Ingredients

• 1 kg shallots, peeled and halved

• Squeaky Gate extra virgin olive oil

• sea salt

• 1 cup Squeaky Gate caramelised balsamic vinegar

• ½ cup sugar

• ¼ cup soy

• 1 tsp chilli flakes

• sliced red chilli, to garnish

• chopped parsley, to garnish

Method

• In a frypan over a medium heat add a drizzle of olive oil and the shallot cut side down, cook until darkly caramelised then turn.

• Once the shallots begin to soften add the vinegar, sugar, soy and chilli flakes, cook until glazed and caramelised.

• Serve the shallots with the glaze poured over, garnish with fresh red chilli and parsley.

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