Envy Apple & Mustard Ketchup

Envy Apple & Mustard Ketchup

Recipe By Michael Weldon

Ingredients

• 8 apples, peeled and diced

• 2 brown onions, diced

• 2 garlic cloves, sliced

• ½ cup apple cider vinegar

• ¼ cup brown sugar

• 2 tbsp worchestershire sauce

• 1 tbsp mustard powder

• salt

• extra virgin olive oil

• 2 tbsp grain mustard

Method

• In a large saucepan, fry off the onion with a pinch of salt until soft. Add in the garlic and fry for a minute or so. Add in the apple, cook until soft and tender.

• Add in the vinegar and reduce by half. Add in the sugar, worcestershire, mustard powder and a pinch of salt. Stir to combine all the ingredients then add 1 cup of water. Turn the heat down to low and cook until everything has broken down.

• Blend until smooth. Taste and adjust the seasoning to your liking. Add in the grain mustard, stir through and then store in a jar in the fridge.

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Radish Pesto

Radish Pesto

Recipe By Courtney Roulston

Ingredients

• 2 bunches really fresh radishes with green tops attached

• ½ cup basil leaves

• ½ cup mint leaves

• 1/3 cup pepita seeds

• 1 small clove garlic, peeled

• juice and zest of 1 small lemon

• sea salt to taste

• 30 g parmesan cheese, roughly chopped

• 1/3 cup (80 ml) extra virgin olive oil, plus a little extra to serve

Method

• Place the radish bunches into a large bowl of chilled water and gently wash to remove any dirt. Remove the radishes and drain them well.

• Cut the green tops from the radishes and place them into the jug of a stick blender along with the basil, mint, pepita seeds, garlic, lemon zest, lemon juice, a pinch of salt, parmesan cheese and oil.

• Blitz the mixture until it is bright green and fragrant. Add a little extra oil if the mixture needs loosening.

• Slice the radishes into halves and place them onto a serving dish. Place a few spoonfuls of the pesto into a serving bowl and drizzle with a little extra oil on top before serving.

• *Use the pesto for topping toast, drizzling onto salads, with grilled meats or just eaten as a dip.

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Balsamic Vinegar BBQ Sauce

Balsamic Vinegar BBQ Sauce

Recipe By Michael Weldon

Ingredients

• 1 onion, diced

• 2 garlic cloves, sliced

• ½ head fennel, diced

• 2 dried chillies

• 1 tbsp Coles fennel seeds

• 2 tbsp Coles tomato paste

• 4 anchovy fillets

• ½ cup brown sugar

• 1 cup Squeaky Gate classic balsamic vinegar

• ¼ cup currants

• sea salt

• black pepper

• Squeaky Gate extra virgin olive oil

Method

• In a saucepan sweat the onion, fresh fennel and garlic until soft. Once soft, make a well in the pan and add the fennel seeds to lightly toast them off.

• Add the chillies and tomato paste, fry off until the colour intensifies.

• Add in the anchovies, sugar, vinegar and currants with a 1/2 cup of water. Season with salt and pepper, cook until all ingredients are soft and the liquid has been reduced. It should be thick and saucy.

• Using a blender, blend the sauce until smooth. Allow to cool then keep in a sterilized air-tight glass container in the fridge. Serve with BBQ, roast meats and anytime you need BBQ sauce.  

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Shallot & Balsamic Tarte Tatin With Goat’s Cheese

Shallot & Balsamic Tarte Tatin With Goat’s Cheese

Recipe By Michael Weldon

Ingredients

• 10 shallots, peeled

• 3 tbsp brown sugar

• 3 tbsp Squeaky Gate classic balsamic vinegar

• 2 rosemary sprigs

• sea salt

• black pepper

• Squeaky Gate extra virgin olive oil

• 2 sheets of Coles puff pastry

Garnish

• 1 packet Coles soft goat’s cheese

Method

• Heat an oven safe frypan over a medium high heat, add a splash of olive oil and the shallots. Cook cut side up to start with then flip and sprinkle over the brown sugar and caramelise both sides of the shallots.

• Once caramelized, add in the balsamic vinegar. Sprinkle over the rosemary leaves. Season with salt and pepper. Remove from the heat and allow to cool.

• Preheat an oven to 180 degrees (C).

• Place a sheet of puff pastry over the shallots. Tuck in the pasty around the frying pan.

• Place into the oven and cook for 25 - 30 minutes until the pastry is puffed and golden.

• Once cooked, turn out the tart tartan onto a serving platter. Top with the crumbled goats cheese and extra black pepper. Cut into wedges and enjoy.

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Steamed Rice With Pandan Leaf

Steamed Rice With Pandan Leaf

Recipe By Louis Tikaram

Ingredients

• 4 cups                    rice

• 1 pandan leaf

Method

• Rinse the rice twice with cold water in a heavy-based saucepan then add enough fresh water to level 1 cm above the rice.

• Add the pandan leaf. Cook this together on high heat until it begins to boil.

• Reduce heat to lowest possible setting, cover with a lid and simmer for about 20 minutes or until the water has been completely absorbed.

• Let stand for 10 minutes before serving.

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Smitten Apple & Rosemary Baked Brie

Smitten Apple & Rosemary Baked Brie

Recipe By Michael Weldon

Ingredients

• 2 apples, diced

• 1 brown onion, diced

• 1 garlic clove, diced

• ¼ cup honey

• 2 rosemary sprigs, leaves picked and chopped

• 1 wheel of brie (preferably in a wooden basket)

• 1 Coles rustic baguette, grilled

Method

• In a saucepan over a medium heat, fry off the onions until softened. Add in the garlic and a cook for another minute. Add in the apple, honey and rosemary and cook out until the apples are soft.

• Cut the top out of a brie wheel. Add in spoons of the apple mixture. Bake at 180 degrees (C).

• Once the brie is melted, serve with grilled toast.

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Black Sticky Rice With Fresh Papaya

Black Sticky Rice With Fresh Papaya

Recipe By Louis Tikaram

Ingredients

• 4 cups black glutinous rice, soaked for 3 hours (or overnight for best result)

• ¼ cup palm sugar, shaved

• 1 pinch sea salt

• 1¼ cup Jalna sweet and creamy Greek yoghurt (reserve ¼ cup for garnish)

• 1 ripe papaya

• 3 ripe passion fruits

Method

• Soak the rice for 3 hours in cold water (or overnight for best results). Drain and rinse the rice 2 times or until water runs clear.

• Transfer the rice into a small heavy based saucepan. Add cold water to a level of 1 inch above the rice then bring this to the boil. Reduce heat and place the lid on the pot and cook on a low heat for 20 minutes.

• While the rice is cooking, peel and slice your papaya into bite size pieces. Scoop out the passion fruit pulp out of the passion fruits and mix in with the papaya. Set aside for serving.

• Check the rice, mostly all the water should be evaporated by now. Remove from the heat and rest for 5 minutes. 

• Scrape the rice into a medium mixing bowl and fold in the yoghurt, palm sugar and salt with a wooden spoon or spatula until all ingredients are dissolved into the rice (be careful not to mash the rice). It should taste nutty and sweet, with a small undertone of saltiness.

• To serve, spoon 1 serve of rice into the centre of a serving bowl. Arrange the papaya and passionfruit on top of the rice and serve with a large dollop of the remaining yoghurt. Eat while warm.

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Pulled Mushroom Bao Buns

Pulled Mushroom Bao Buns

Recipe By Michael Weldon

Ingredients

• 2 tbsp butter

• 200 g Coles button mushrooms

• 200 g Coles swiss brown mushrooms

• 100 g Coles shimeji mushrooms 

Sauce

• 3 tbsp Mr Chen’s hoisin

• 3 tbsp Mr Chen’s oyster sauce

• 2 tbsp honey

• 2 tbsp black vinegar

• ½ tsp Coles Chinese five spice

• 1 garlic clove, grated

To Serve

• 8 Mr Chen’s bao buns

• pickles, sliced

• kewpie mayonnaise

Method

• On medium heat, add the butter and allow it to melt. Whilst melting, add the mushrooms and lightly fry in the butter.

• Combine the sauce ingredients and mix together until if forms a smooth consistency. Add the sauce into the pan with the buttered mushrooms, reduce the heat slightly and cook down.

• Steam the buns in a bamboo steamer as per the instructions on the packet.

• To serve, fill bao buns with the mayonnaise, pickles, mushroom mixture and top with a sprig of coriander. Best eaten immediately served hot.

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Slow Roasted Capsicum Marinated in Olive Oil and Feta

Slow Roasted Capsicum Marinated in Olive Oil and Feta

Recipe By Michael Weldon

Ingredients

• 3 red capsicums

• 3 yellow capsicums

• 1 block Coles Greek Style feta cheese

Olive Oil Marinade

• 1 cup Squeaky Gate extra virgin olive oil

• 2 sprigs thyme

• 4 garlic cloves, in skin and crushed

• ½ tsp chilli flakes

• sea salt

Method

• In a BBQ or over a flame on a gas hob, char the skin of the capsicums. Once blackened all over place in a bowl and cover in plastic wrap to steam. 

• In a small saucepan combine the oil, thyme, garlic, chilli flakes and a pinch of salt. Bring up to a gentle simmer then remove from the heat.  

• Once the capsicums have steamed for 10 - 15 minutes, peel the charred skin. Then cut open and remove the seeds, stem and ribs. Place into a large bowl. Crumble in some large pieces of feta and then pour over the warm oil mix. Make sure it's not hot otherwise it will melt the feta.

• Leave to marinate for a couple of hours or up to a week in the fridge.

• Serve as a side to roast meats or on toast as a great snack.

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Tandoori Chinese Broccoli

Tandoori Chinese Broccoli

Recipe By Michael Weldon

Ingredients

• 2 bunches Chinese broccoli

• 1 cup Jalna Greek yoghurt

• 2 tbsp Patak’s butter chicken paste

• 1 tsp smoked paprika

• 1 tbsp garlic, diced

• ¼ cup ghee, melted

• sea salt

• lemon juice

Method

• In a bowl mix the yoghurt, butter chicken paste, smoked paprika and garlic.

• Coat the Chinese broccoli in the paste and then place on the grill side of the bbq. As the broccoli cooks, baste with melted ghee as you turn. Cook until the broccoli has softened.

• Serve with a squeeze of lemon juice.

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Smitten Apple & Fennel Salad with Mustard Yoghurt Dressing

Smitten Apple & Fennel Salad with Mustard Yoghurt Dressing

Recipe By Michael Weldon

Ingredients

• 2 smitten apples, sliced thinly

• 1 head of fennel, sliced thinly

• 2 shallots, sliced thinly

• ½ bunch dill, fronds picked

Dressing

• ½ cup yoghurt

• 2 tbsp dijon mustard

• 1 lemon

• ¼ cup olive oil

• salt

• pepper

Method

• In a jar combine the dressing ingredients. Shake well until evenly combined.

• In a large salad bowl mix the salad ingredients. Add the dressing and toss until the salad is coated in dressing.

• Serve on a platter and top with extra dill fronds.

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Stir Fried Choy Sum

Stir Fried Choy Sum

Recipe By Louis Tikaram

• 1 tsp Coles Asia sesame oil

• 1 tsp oil

• 2 bunches Coles choy sum

• 2 tbsp soy bean sauce

• 2 red birds eye chillies, finely sliced

• 1 clove garlic, minced

• 1 pinch of sugar

Method

• Wash and chop the Choy Sum into 4 centimeter pieces.

• Heat oil & sesame oil in a wok together over a medium high heat then add the garlic & chopped chilli, cook for a few seconds till garlic starts to colour, then add the soybean sauce.

• Add the washed and chopped choy sum and toss through the sauce on high heat for 1 minute until it starts to wilt, then season with the pinch of sugar.

• Transfer to a serving plate and enjoy straight away as a snack or as a tasty side dish.

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Apple & Cabbage Sauerkraut

Apple & Cabbage Sauerkraut

Recipe By Michael Weldon

• 5 Jazz apples, cut into match sticks

• 1 green cabbage, shaved thinly

• sea salt

Special Equipment

• 1 sterilized large glass jar

Method

• In a non-metal mixing bowl combine the cabbage and apple, weigh on a digital scale. Write down that weight and calculate 3% of it in grams. Weigh out that amount of table salt.

• Add the salt to the apple and cabbage. Massage the mixture together gently crushing the apple and cabbage. Leave this mixture for 30 minutes then repeat this process. Do this twice more so you have massaged the mixture 4 times. There should be a decent amount of liquid that has now come out for the mixture.

• Transfer the mixture into the sterilized jar and leave in a dark cool space like your pantry for 3 days. Checking on the mixture every day and opening the top to release the gas caused by the fermentation process.

• After 3 days, taste the mixture and if it is to your liking shut the lid and transfer to the fridge. If you want more fermentation, funk repeat this process for a couple more days.

• Once your apple and cabbage sauerkraut is ready, place it in the fridge as it will be ready to can use it as you please on sandwiches, in salads and as a refreshing side or palate cleanser.

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Sticky Balsamic Glazed Chicken Drumsticks

Sticky Balsamic Glazed Chicken Drumsticks

Recipe By Michael Weldon

Balsamic Glaze

• ½ cup Squeaky Gate balsamic vinegar

• 1 tbs honey

• 1 tbs soy sauce

• 1 tsp hot sauce

• 1 tsp fennel seeds, toasted and crushed

Fennel Slaw

• 1 head fennel, shaved

• 1 red onion, sliced thinly

• 10 snow peas, sliced thinly

• ½ bunch dill, fronds picked

• ¼ cup may0

• 2 tbs Squeaky Gate balsamic vinegar

Method

• Pre-heat an oven to 180 degrees (C). 

• In a bowl mix together the balsamic glaze.

• In a large oven tray dress the drumstick in the glaze and place in the oven to roast. Rotate the drumsticks every 10 minutes until glazed and cooked through.

• In a bowl mix together the slaw ingredients with a pinch of salt.  

• Serve the drumstick with a side of slaw.

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Zucchini Salad

Zucchini Salad

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 2 tbsp extra-virgin olive oil

• juice of half a lemon

• ½ tsp salt

• ½ tsp black cracked pepper

• 500 g medium-sized zucchini, top and tailed

• 1 small handful of basil, torn

• 1 small handful of chives, finely chopped

• ¼ cup sunflower seeds (or pine nuts), toasted

• 30 g parmesan

Method

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

• Whisk oil, lemon juice, salt and cracked black pepper in the small bowl.

• Working from top to bottom on each zucchini, use a vegetable peeler to slice the zucchini into long ribbons.

• Place the zucchini ribbons in the large bowl.

• Add the basil, chives and seeds, then the dressing.

• Toss to coat the zucchini ribbons with the dressing, herbs and seeds.

• Shave the parmesan over the salad before serving onto platters.

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Raw Jazz Apple and Beetroot Slaw with Hot English Mustard

Raw Jazz Apple and Beetroot Slaw with Hot English Mustard

Recipe By Michael Weldon

Ingredients

• slaw

• 3 apples, shredded

• 4 beetroots, shredded

• 1 kohlrabi, shredded

• ¼ cup walnuts, chopped

  Dressing

• 2 tbsp hot English mustard

• ¼ cup buttermilk

• 2 tbsp olive oil

• 2 tbsp apple cider vinegar

Method

• In a jar combine the dressing ingredients. Shake well until combined.

• Mix together the slaw ingredients. Pour in the dressing. Toss together until the ingredients are coated in the dressing.

• Serve on a large bowl or platter.

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Cucumber Raita

Cucumber Raita

Recipe By Louis Tikaram

Ingredients

• 1 cup Jalna Greek yogurt

• ½ cup cucumber, finely diced

• 3 tbsp chopped coriander

• 5 Coles vine ripened cherry tomatoes, quartered

• ¼ tsp salt, more to taste

Method

• Mix all ingredients together in a bowl, cover and refrigerate till serving.

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Greek Salad

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

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

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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