Greek Salad
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Greek Salad
Recipe By Stephanie Alexander Kitchen Garden Foundation
Ingredients
12 small tomatoes or 6 large, cut into chunks or wedges
2 green capsicums, de-seeded and chopped
2 cucumbers, peeled and halved lengthways
4 spring onions or 1 small red onion
24 kalamata olives
3 tbsp extra virgin olive oil
3 tsp red-wine vinegar
salt, to taste
freshly ground black pepper, to taste
100 g feta
Method
Prepare all of the ingredients based on the instructions in the ingredients list.
Place the tomatoes and capsicum in the large bowl.
Scoop out and discard most of the seeds from the cucumbers with the teaspoon. Chop the cucumber into 2 cm cubes and add it to the large bowl.
If using spring onions, remove the outside layer and the roots then trim the tops. Cut into 1 cm pieces. If using red onion, cut it in half and peel it, then slice it as finely as you can. Add the onion to the large bowl.
If the olives have pips, remove them by squashing the olives. You can do this by squeezing each olive between your thumb and the middle joint of your forefinger, or by carefully pressing the flat side of the cook’s knife onto each olive. Add the olives to the large bowl.
Whisk the oil and vinegar lightly with the fork in the small bowl. Pour the dressing over the salad and mix well.
Taste and season with salt and pepper (try to under-salt it as the feta will be salty). Crumble the feta over the salad, then serve.
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BBQ Pork & Chive Pot Sticker Dumplings
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BBQ Pork & Chive Pot Sticker Dumplings
Recipe By Michael Weldon
Ingredients
2 packs Mr Chen’s pork & chive dumplings
1 beer
BBQ Sauce
3tbsp soy
2 tbsp black vinegar
2 tbsp hoisin sauce
2 tbs bbq sauce
1 tbsp brown sugar
2 tbsp fried shallots
spring onion sliced thinly to garnish
Method
Brush the bbq flat late with olive oil and lay the dumplings onto the BBQ. Turn the BBQ on to medium. Cook until golden brown.
Pour the beer over the dumplings and shut the lid. Allow to cook and steam until the water is evaporated and the bottoms are crispy again.
In a small saucepan combine the BBQ sauce ingredients. Cook until thickened and combined.
Serve the dumplings topped with the bbq sauce and a sprinkle over the spring onions.
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Butter Bean Salad
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Butter Bean Salad
Recipe By Stephanie Alexander Kitchen Garden Foundation
Ingredients
3 x 400 g cans butter beans
3 spring onions or shallots,
finely chopped
1 small handful of herbs, such as parsley or chives, roughly chopped
2 tbsp extra-virgin olive oil
splash of red wine vinegar
pinch of salt, to taste
pinch of black pepper, to taste
Method
Prepare all of the ingredients based on the instructions in the ingredients list.
Open the cans of beans and tip them into the colander. Rinse (you can reserve the rinsing water and use it on the garden) and tip into the large bowl.
Add the spring onion or shallot along with the herbs.
Add the olive oil, a splash of red wine vinegar and a pinch each of salt and pepper. Stir gently to combine the ingredients and taste, adding more salt and pepper or olive oil as needed.
Spoon into a salad bowl and serve.
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Baby Cos Wedge Salad
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Baby Cos Wedge Salad
Recipe By Michael Weldon
Ingredients
4 baby cos, cut into quarters
Squeaky Gate extra virgin olive oil
salt
8 streaky bacon rashes
Dressing
2 tbsp chipotle in adobo sauce
1 cup mayonnaise
¼ cup buttermilk
1 tsp smoked paprika
1 lime, juice
¼ bunch coriander, chopped
½ cup plain corn chips, crushed
extra chopped coriander to garnish
Method
Drizzle the lettuce with oil and season with sea salt. Cook on the bbq until the cut sides are charred.
Cook the bacon until super crispy then chop into fine strips.
In a bowl mix together the dressing ingredients. Taste and season with salt if needed.
Lay the lettuce on a serving platter. Top with the dressing then sprinkle over the bacon and corn chips.
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Hot & Sour Beef Tartare With Cassava Crackers
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Hot & Sour Beef Tartare With Cassava Crackers
Recipe By Louis Tikaram
Ingredients
Hot and Sour Dressing
5 whole unpeeled shallots (dry roasted)
1 small knob galangal peeled & sliced (dry roasted)
2 coriander roots (dry roasted)
10 long dried deseeded red chilies (soaked in cold water)
1 bird's eye chilies
1 garlic clove
100 ml lime juice
50 g white sugar
100 ml fish sauce
To Serve
100 g Coles Australian beef eye fillet, diced and left raw
2 long red chili (deseeded and brunoised)
1 sticks lemongrass (sliced fine)
1 shallot (brunoised)
2 lime leaf (fine julienne)
cassava crackers, to serve
1 Lebanese cucumber
Method
To Make the Dressing
Soak the dry long red chilies in cold water for 30 minutes then squeeze the excess water out.
Dry roast the unpeeled shallots, galangal and coriander roots in the oven at 160 degrees or skewer and flame grill till soft and slightly chard with a smoky aroma.
Pound all the ingredients together in a mortar and pestle to a very fine bright red paste. Incorporate the sugar, lime juice and fish sauce till dissolved. The flavour should be hot, sour, and salty. You may need to adjust slightly if necessary.
To Make the Cassava Crackers
Deep fry at 220 degrees till puffed and let sit on absorbent paper, these can be fried beforehand though best to be used within a few hours.
To Assemble and Serve
Combine the diced beef, along with the chopped ingredients and dressing in a mixing bowl. Arrange the crackers and spoon on the beef mixture. Garnish with some sliced cucumber.
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Raw Snapper With Red Chilli Nahm Jim
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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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BBQ Eggplant with Curry Yoghurt Dressing
/Recipe By Courtney Roulson
Ingredients
1/3 cup (80 ml) extra virgin olive oil
20 fresh curry leaves
3 medium purple eggplants, sliced in 2cm wedges
sea salt to taste
2 tsp curry powder
1 cup Jalna Greek yoghurt
1 tsp whole egg mayonnaise
juice of ½ lemon
2 tsp toasted pepita seeds, lightly crushed
1/3 cup coriander sprigs to serve
Method
Heat a BBQ grill to a medium heat.
Heat the oil in a small pot over a medium heat and fry the curry leaves for 30 seconds, or until crispy. Use a slotted spoon to remove the curry leaves and set them aside on a plate lined with baking paper.
Place the sliced eggplants into a large tray and drizzle with 50 ml of the oil used to fry the curry leaves. Toss well with a pinch of sea salt to coat completely.
Place the same pot with 30 ml of oil remaining in it back onto a medium heat. Add the curry powder and cook for 1 minute, or until fragrant.
Place the yoghurt into a bowl and whisk in the curry powder mixture, mayonnaise, lemon juice and a pinch of salt. Set aside.
Place the eggplants onto the grill and cook for 4 - 5 minutes on each side, or until they are charred on the outside and softened on the inside. Remove from the heat and arrange on a serving platter. Drizzle the eggplants with some of the curry yoghurt dressing then garnish with fried curry leaves, crushed pepita seeds and coriander sprigs.
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Wheat Free Oat Flatbread
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Wheat Free Oat Flatbread
Recipe By Courtney Roulston
Ingredients
175 g Red Tractor wheat free oats
sea salt flakes to taste
½ tsp bi carb soda
2 tsp apple cider vinegar
250 ml water
150 ml oat or almond milk
2 tbsp extra virgin olive oil, for frying
Topping
100 g hummus (store bought is ok)
1 lebanese cucumber, seeded, diced
1 vine tomato, seeded, diced
½ small red onion, finely sliced into thin wedges
2 tsp sesame seeds, toasted
½ tsp ground cumin
¼ cup mint leaves, sliced
Method
Add the oats, sea salt, bi carb, vinegar, water and milk in a bowl and stir to combine.
Place the oat mixture into a high-speed blender and blitz until you have a creamy batter.
Heat a non-stick frying pan over a medium heat and brush the pan with a little oil. Ladle in roughly ½ a cup of batter and tilt the pan to distribute the batter into a circle. Allow to cook for 2 minutes, or until the edge of the oatcake looks cooked and the middle has formed some bubbles. Carefully flip over and cook for a further 2 minutes to cook through. Repeat with remaining batter.
To serve, spread the hummus onto the oatcakes and top with cucumber, tomato and onion. Sprinkle with sesame seeds, cumin and mint leaves. Carefully roll up before serving.
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Roast Beetroot, Goats Curd & Pecan Salad
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Roast Beetroot, Goats Curd & Pecan Salad
Recipe By Louis Tikaram
Ingredients
2 medium beetroots
100 g baby spinach
150 g goats curd, crumbled
¼ cup pecans, lightly toasted
5 tbsp Squeaky Gate extra virgin olive oil
½ tsp dijon mustard
2 tbsp Squeaky Gate balsamic vinegar
½ tsp sea salt
Method
Preheat the oven to 180 degrees (C).
Rinse the beetroot in cold water then wrap in foil. Place on a baking tray and roast for 1 hour or until you can poke a knife into it and the beetroot is tender. Once cooked, take out of the oven and cool for 15 minutes.
Wearing gloves, peel and discard skin from beetroot then cut beetroot into 2 cm pieces.
Combine spinach, pecans and beetroot in a bowl, and toss well until combined.
Place balsamic vinegar, oil and mustard in a mixing bowl and whisk till emulsified then season with sea salt.
Add this to the beetroot mixture along with the goat's curd and gently toss until just combined (be careful not to mash the curd too much).
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Grilled Harvey Bay Scallops With Soy, Ginger & Shallot
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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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Cherry Fennel & Almond Slaw
/Recipe By Courtney Roulston
Ingredients
1/3 cup flaked almonds
2 cups Coles cherries, halved, pitted
¼ cup (60 ml) extra virgin olive oil
1 tsp ground sumac
sea salt and black pepper to taste
2 baby fennel bulbs (or 1 large), finely sliced on a mandolin, fronds reserved
½ bunch flat leaf parsley, chopped
Dressing
zest and juice of 1 lemon
2 tsp wholegrain mustard
1 tbsp maple syrup
Method
Heat a medium sized frypan over a low - medium heat. Add in the almonds and toast for 2 - 3 minutes, or until golden. Remove the almonds from the pan and set aside to cool.
Place the pan back onto the heat and add in 20 ml of the oil, cherries, sumac and a few grinds of black pepper. Cook on a very gentle heat for 3 minutes, just to soften slightly. Take off the heat and allow cherries to cool.
Mix the remaining extra virgin olive oil with the dressing ingredients and season.
Place the sliced fennel into a mixing bowl with the parley then toss with the dressing.
Place the fennel mixture onto a serving plate and top with the cherries. Scatter with almonds and reserved fennel fronds before serving.
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Envy Apple, Pea & Potato Salad
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Envy Apple, Pea & Potato Salad
Recipe By Michael Weldon
Ingredients
500 g diced potatoes, boiled until just soft
1 red onion, diced blanched for 30 seconds in the potato cooking water
2 envy apples, diced
2 celery stalks, diced
150 g frozen peas, warmed in boiling water to defrost
½ bunch chives, sliced
Dressing
½ cup yoghurt
½ mayo
2 tbsp apple cider vinegar
¼ cup danish feta crumbled
black pepper
Method
Boil the potatoes until tender then strain and allow to steam in the colander for a few minutes.
In a bowl mix together the dressing ingredients until combined.
In a large salad bowl combine the salad ingredients, saving a couple of chives for garnishing. Add the dressing to the salad ingredients, add the potatoes to the mix while still slightly warm. Toss everything together to combined.
Serve the salad warm or cold topped with sliced chives.
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Asparagus Pesto
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Asparagus Pesto
Recipe By Stephanie Alexander Kitchen Garden Foundation
Ingredients
2 bunches of asparagus, woody ends
snapped off
100 g parmesan cheese, grated
2 large handfuls of spinach leaves
1 large handful of mixed soft herbs (such as basil, parsley, chervil)
4 garlic cloves
80 g pine nuts (or substitute with pepitas or sunflower seeds), toasted
zest of 1 lemon
¾ cup olive oil
¼ tsp salt, to taste
¼ tsp pepper, to taste
Method
Prepare all of the ingredients based on the instructions in the ingredients list.
Fill the saucepan with water and bring to the boil. Blanch the asparagus for 1 minute, then drain and set aside to cool.
Roughly chop the asparagus and place in the bowl of the food processor.
Add the parmesan, spinach and herbs, then process until finely chopped.
Add the garlic to the food processor along with the toasted pine nuts and lemon zest.
Process until you have a rough paste.
With the motor running, slowly add the olive oil.
Season to taste with the salt and pepper.
Scrape the pesto into the serving bowl and serve.
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BBQ Squid With Spicy Cucumber & Coriander
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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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Roasted Brussel Sprouts With Sweet & Sour Balsamic Sauce
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Roasted Brussel Sprouts With Sweet & Sour Balsamic Sauce
Recipe By Michael Weldon
Ingredients
1 kg brussels sprouts, halved lengthways
Squeaky Gate extra virgin olive oil
sea salt
Balsamic Dressing
1 shallot, sliced thinly
2 garlic cloves, sliced thinly
1 chilli, sliced thinly
½ cup Squeaky Gate classic balsamic vinegar
2 tbsp brown sugar
½ jar baby capers
Squeaky Gate extra virgin olive oil
Method
Preheat an oven to 200 degrees (C).
In a large roasting tray, dress the brussels sprouts in olive oil and sea salt. Roast until golden brown and tender.
In a saucepan, fry the shallot, garlic and chilli in oil until softened. Add in the balsamic vinegar, sugar and a splash of water. Bring to the boil then reduce to a simmer until the dressing thickens into a syrup. Turn off the heat and add the baby capers.
Once the sprouts are cooked spread over a sharing platter then dress in the dressing.
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White Balsamic Vinaigrette with Simple Green Salad
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White Balsamic Vinaigrette with Simple Green Salad
Recipe By Courtney Roulston
Ingredients
3 baby gem lettuce,
½ large avocado, sliced
3 red radish, sliced
¼ cup parmesan cheese, grated fresh from a block
2 tbsp chives, finely chopped
Dressing
⅓ cup Squeaky Gate white balsamic dressing
½ cup Squeaky Gate extra virgin olive oil
2 tsp dijon mustard
2 tsp maple syrup
sea salt and cracked black pepper, to taste
Method
To make the dressing, place the white balsamic, dijon, maple, extra virgin olive oil and sea salt into a bowl and whisk until well combined.
Break the outer leaves from the lettuce and slice the small cores in half. Place all the lettuce into a bowl and drizzle with 2 tablespoons of the dressing. Gently toss to coat.
Place the dressed lettuce onto a serving plate. Slice the avocado into chunks and place onto the salad. Add the radish. Grate the parmesan cheese over the top and finish with cracked black pepper and chives before serving.
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Poor Man's Potatoes
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Poor Man's Potatoes
Recipe By Michael Weldon
Ingredients
6 potatoes, peeled and sliced into rounds
sea salt
¼ cup garlic-infused Squeaky Gate extra virgin olive oil
1 red onion, sliced
1 red pepper, sliced
1 green pepper, sliced
1 yellow pepper, sliced
1 tbsp Squeaky Gate apple cider vinegar
½ jar Coles baby capers
sprinkle Coles smoked paprika, to garnish (optional)
¼ bunch parsley, leaves picked, to garnish
Method
Cook the potatoes in salted water until just cooked. Drain and set aside.
In a large frypan on medium - high heat, add the garlic-infused olive oil. Add the potatoes and cook to a light golden colour. Add in the onion and capsicum, fry off until they begin to soften. Turn off the heat, add in the capers, apple cider vinegar and half the parsley, turn through the potatoes.
Serve in a large platter garnished with extra parsley and a dusting of smoked paprika.
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Eggplant Agrodolce
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Eggplant Agrodolce
Recipe By Michael Weldon
Ingredients
2 large eggplants, cut in half lengthways and flesh scored
Squeaky Gate extra virgin olive oil
sea salt
Agrodolce
1 large red onion, diced
2 garlic cloves, sliced thinly
½ tsp Coles chilli flakes
1 cup red wine vinegar
½ cup brown sugar
1 cup raisins
1 cup toasted pine nuts
½ bunch parsley, chopped
Squeaky Gate extra virgin olive oil
sea salt
Method
Preheat an oven to 180 degrees (C).
Dress the cut side of the eggplants with olive oil and sea salt.
Place flesh side down in a frypan or a griddle pan over medium-high heat and cook until the eggplant is charred on the outside and soft in the middle.
In a frypan over a medium - high heat, warm a good glug of olive oil. Add in the onion with a pinch of salt and cook until soft without getting any colour on them. Add the garlic and cook for a further minute. Add the chilli flakes and quickly toast.
Add the vinegar, sugar and raisins, cook until the vinegar is reduced and the raisins pump. Turn the heat down to low and add in the pine nuts. Cook gently until the sauce thickens.
To serve, add the parsley into the agrodolce and mix through. Lay the eggplant onto a platter and dress in the sauce.
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Crispy Prawn Cocktail Bao Buns
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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.