Thai Beef Tartare

Thai Beef Tartare

Recipe by Michael Weldon

Serves - 4
Prep Time - 15 minutes
Cook Time - 5 minutes

Ingredients

• 500g Coles Finest scotch fillet, diced

  2 shallots, diced

  ½ cup diced daikon

  1 bunch of coriander, stems sliced thinly, leaves saved

  ¼ cup roasted peanuts, chopped

  ¼ cup toasted rice

  1 egg yolk

  Prawn crackers

  Squeaky Gate extra virgin olive oil

Dressing

• ¼ cup fish sauce

• 3 limes, juiced

• 1 tbsp fish sauce

• 1 bird's eye chili, chopped finely

• 2 tbsp caster sugar

• 1 lemongrass stalk, chopped finely

Method

• In a bowl, mix together the dressing ingredients. Taste and adjust the balance according to your liking.

  In a larger bowl, mix the diced meat, shallots, daikon, and sliced coriander stems with the dressing. Toss everything together quickly.

  Serve immediately and garnish with an egg yolk, shaved Thai basil, coriander leaves, and kaffir lime. Sprinkle the toasted rice over the tartare. Serve with prawn crackers and lettuce cups for easy eating.

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Strawberry and Tomato Salad with Fish Sauce Dressing

Strawberry and Tomato Salad with Fish Sauce Dressing

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins

Ingredients

• 1 punnet of strawberries, halved

  1 punnet of yellow cherry tomatoes, halved

  1 punnet Coles baby cucumbers

  1 red onion, sliced thinly

  1/4 white cabbage, cut into chunks

  1/2 bunch coriander leaves

  1/2 bunch Vietnamese mint, leaves picked

Fish Sauce Dressing

• 2 birdseye chillies

• 1 Coles kaffir lime leaf

• 1 tbsp brown sugar

• 2 limes, juice

• 2 tbsp fish sauce

Garnish

• 1/4 cup roasted rice

Method

• In a mortar and pestle, pound the chillies into a paste with a pinch of salt. Add in the kaffir lime leaf and pound again. Add in the brown sugar, lime juice, and fish sauce. Mix into a dressing. Save for serving.

  In a bowl, mix together the salad ingredients and toss until evenly combined. Add the dressing and toss together.

  Serve the salad with a sprinkle of roasted rice on top.

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Tasmanian Blue Cheese Roasted Mushrooms

Tasmanian Blue Cheese Roasted Mushrooms

Ingredients

• 150 gm Tasmanian blue cheese, crumbled

  8 large field mushrooms

  1 bunch cavolo nero

  1 bunch asparagus

  ¼ cup extra-virgin olive oil

  1 large onion, finely chopped

  2 cloves garlic, crushed

  1½ tbsp thyme leaves + sprigs for garnish

Method

• Remove stalks from mushrooms set aside the tops and finely chop the stalks.

  Trim and discard stalks from cavolo nero then shred and cut the asparagus into thin strips.

  Heat half the oil in a large frying pan. Add onion, chopped mushroom stalks, shredded cavolo nero, and asparagus then cook, stirring until softened (5 minutes). Add garlic and thyme; cook till aromatic.

  Brush tops of mushrooms with olive oil. Place, cap-side down, on a tray. Divide the filling among mushrooms. Drizzle with remaining oil and scatter over cheese.

  Heat a grill pan over medium low heat and cook the mushrooms slowly for 15 minutes till mushrooms are soft and cheese is caramelized.

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Kale & Radicchio Slaw

Kale & Radicchio Slaw

Recipe by Michael Weldon

Dietary - Vegan
Serves - 4
Prep Time - 10-15 minutes

Ingredients

• 1 bunch kale, thinly shaved

• 1 head of radicchio, thinly shaved

• ½ white cabbage, thinly shaved

• 1 bunch of Coles radishes, thinly sliced

• 1 head of fennel, thinly shaved

• 1 bunch chives, thinly sliced

White Balsamic Dressing

• 1/2 cup Squeaky Gate olive oil

• ¼ cup Squeaky Gate white balsamic vinegar

• 1 tbsp Coles grain mustard

• 1 tsp Coles honey

• Sea salt

Garnish

• ¼ cup roasted pine nuts

Method

• In a medium bowl, mix together the dressing ingredients until they are smoothly combined.

  In a large bowl, mix together the salad ingredients. Add the dressing a few spoons at a time until the slaw is fully coated and shiny.

  Top the salad with the roasted pine nuts and a pinch of sea salt.

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Roast Tandoori Salmon with Garlic Coriander Raita

Roast Tandoori Salmon with Garlic Coriander Raita

Recipe by Anjali Pathak

Dietaries – Meat free, vegetarian, gluten free
Serves – 4 as a side
Prep Time – 10 mins
Cooking Time – 20 mins

Ingredients

Roast Tandoori Salmon

•  2 salmon fillets, 400g each, bones removed, skin left on

• 3 tbsp Patak’s tandoori paste

• 1 tbsp Greek yoghurt

• Large handful fresh herbs, I like coriander, dill & chives, roughly chopped

• ½ lemon, sliced

Garlic Coriander Raita

• 1 bulb garlic, cut in half lengthways

• 1 tsp vegetable oil

• ½ cup (140g) Greek yogurt

• 2 tbsp fresh coriander leaves

• Good pinch of salt, to taste

Serve with

• Salad

  Patak’s Mini Pappadums

Method

• Preheat the oven to 180 degrees (C).

  In a bowl mix together Patak’s tandoori paste and yoghurt. Rub over both sides of the salmon.

  Line a baking tray with baking paper. Lay a salmon fillet, skin side down, on top. Sprinkle over the fresh herbs and lay over the lemon slices. Place the other salmon fillet on top, skin side up.

  Roast the salmon in the oven for 30 - 35 minutes until the salmon is cooked through. It may take a little longer depending on the thickness of your fillets.

  In the meantime, prepare the roast garlic by drizzling the bulb with oil and adding a good pinch of salt. Wrap in foil and pop in the oven for 30 minutes.

  The bulb with soften and turn golden brown and utterly delicious.

  Squeeze out the soft garlic cloves, crush with the back of a fork and stir in the yoghurt, fresh coriander and season with salt.

  Serve the roast tandoori salmon with salad, Patak’s Mini Pappadums and garlic coriander raita.

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Lentil, Pepita, Feta & Beetroot Salad

Lentil, Pepita, Feta & Beetroot Salad

Recipe by Louis Tikaram

Ingredients

• 2 beetroots, peeled and cut into wedges

  1 tbsp Squeaky Gate extra virgin olive oil

  1 cup vegetable broth

  1 tsp salt

  2 tbsp Squeaky Gate Australian classic balsamic vinegar

  ¼ cup Squeaky Gate extra virgin olive oil

  400 g canned lentils, rinsed and drained well.

  ½ red onion, thinly sliced.

  1 cup flat-leaf parsley, roughly chopped

  ¼ cup roasted pepitas

  100 g crumbled feta

Method

• In a saucepan over medium-high heat, add the beetroot and olive oil. Stir to coat the beetroot and allow it to slightly sizzle. Add the vegetable broth, season with salt, cover with a lid, and simmer for about 15 minutes, or until the beetroot is tender.

  Using a slotted spoon, transfer the beetroot to a large mixing bowl and discard the cooking stock. Add the balsamic vinegar, extra-virgin olive oil, and lentils to the bowl. Season to taste and toss to combine.

  Fold in the sliced onion, chopped parsley, and roasted pepitas. Carefully add the crumbled feta at the last minute and stir once to incorporate.

  Serve the salad and enjoy!

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Crushed Pea Colcannon with Burnt Butter

Crushed Pea Colcannon with Burnt Butter

Recipe by Courtney Roulston

Dietaries – Meat free, vegetarian, gluten free
Serves – 4 as a side
Prep Time – 10 mins
Cooking Time – 20 mins

Ingredients

• 800 g Carisma washed potatoes, skins on

  Sea salt

  Black pepper

  1 cup frozen peas

  1 cup cavolo nero, finely chopped (or can use any leafy greens)

  1 leek, finely sliced

  1/3 cup flat-leaf parsley, chopped

  ¼ cup dill, chopped

  2/3 cup Coles milk

  80 g butter

Method

• Cut the potatoes into 3cm rough cubes, place them into a pot, and cover with water. Season with a pinch of salt, then place it over medium/high heat and bring it up to a boil. Cook for 10-12 minutes, then add the frozen peas to the potatoes. Continue to cook for a further 3-4 minutes, or until the potatoes are tender.

  Meanwhile, place the butter into a small pot over medium heat and cook it until it has a nutty fragrance and is a light brown colour.

  Drain the potatoes well, then return the pot to low heat to ensure any excess moisture is removed. Use a potato masher or fork to crush the potatoes and peas, then add in the leek, parsley, dill, milk, half of the brown butter, and a pinch of sea salt. Use a large wooden spoon to mix everything until it's creamy and the cavolo nero has wilted.

  Place it into a serving bowl and top it with the remaining butter, a few grinds of black pepper, and extra dill leaves.

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My Daughter's Spring Rolls

My Daughter's Spring Rolls

Recipe by Louis Tikaram

Ingredients

• 2 L deep frying oil

  12 (25x25cm) large spring roll wrappers

Spring Roll Mix

• 200 g minced pork

  10 king prawns, peeled, veined, and chopped into 1/2 cm pieces

  2 cups grated carrot

  100 g garlic chives, cut into 2cm pieces

  6 shiitake mushrooms, thinly sliced

  2 green shallots, finely chopped

  2 cups rehydrated dried mung bean vermicelli

  2 eggs

  2 tbsp Coles oyster sauce

  1 tsp Coles sesame oil

  1/2 tsp Coles sea salt

  1/2 tsp sugar

  1/4 tsp Coles black pepper

Method

• Crack the eggs and separate one yolk into a small bowl. Beat the yolk and set it aside to use for wrapping the spring rolls. Add the remaining eggs to a large mixing bowl.

  In the large mixing bowl, add all the ingredients for the spring roll mix, including the minced pork, chopped prawns, grated carrot, garlic chives, shiitake mushrooms, green shallots, rehydrated mung bean vermicelli, oyster sauce, sesame oil, salt, sugar, and cracked black pepper. Mix well with your hands until all the ingredients are combined. Set aside.

  Place one spring roll wrapper on a clean and dry chopping board, with one of the four corners facing towards you to form a diamond shape.

  Put 3 tablespoons of the filling about 5cm above the bottom corner of the wrapper.

  Lift the bottom corner of the wrapper over the filling to wrap it, then roll it halfway up.

  Lightly press the ends of the filling on each side, then fold the left and right corners of the wrapper over the filling.

  Roll up the spring roll until only a small triangle/flap is left at the top. Brush a layer of egg yolk over the triangle, then roll again to seal it completely. Repeat to assemble all the spring rolls.

  Heat the oil for deep frying in a wok until it reaches 180°C.

  Carefully add the spring rolls to the hot oil and continue to stir gently to ensure even cooking. Fry until they become golden in colour.

  Transfer the cooked spring rolls to a plate lined with paper towels to absorb any excess oil.

  Serve the spring rolls and enjoy!

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Caramelized Carrots With Spiced Yoghurt And Crunchy Almonds

Caramelized Carrots With Spiced Yoghurt And Crunchy Almonds

Ingredients

• 4 medium sized carrots

  4 tablespoons EVOO

  1 cup Greek yoghurt

  1 tablespoon ground cumin

  1 pinch salt

  1/2 cup whole roasted almonds

  1 tablespoon local honey

Method

• Peel and cut carrots into small diagonal slices.

  In a non-stick frypan heat the olive oil and start to cook the carrots stirring and tossing to cook evenly, turn down the heat and continue to cook till tender and caramelized.

  While the carrots are cooking combine the yoghurt, cumin and salt then stir till well

  combined.

  On a chopping board slice the almonds to create a crunchy garnish for the carrots.

  Check the carrots, if they are almost tender turn up the heat, add a tablespoon of honey and give them a good toss to finish off.

  On a medium sized serving plate add a good dollop of spiced yoghurt then top with the carrots and almond crunch.

  Serve immediately.

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Hassleback Pumpkin With Cumin Yoghurt & Curry Leaf Butter

Hassleback Pumpkin With Cumin Yoghurt & Curry Leaf Butter

Recipe by Courtney Roulston

Dietaries – Vegetarian, gluten-free
Serves – 4 as a side
Prep Time – 15 minutes
Cooking Time – 45 minutes

Ingredients

• 1 small butternut pumpkin (around 1.5kg) (or I can use ½ a large one)

  2 tbsp Squeaky Gate extra virgin olive oil

  Coles sea salt

  Coles black pepper

  1.5 cups Jalna Greek or Bio Dynamic yogurt

  2 tsp whole cumin seeds

  2 tsp Coles honey

  50g butter

  20 fresh curry leaves

  1 tbsp lemon juice

  ¼ cup chives, chopped into 3cm lengths

  ¼ cup flat-leaf parsley, leaves picked

Method

• Preheat the oven to 180 degrees C. Peel and cut the pumpkin in half lengthways. Scoop out the seeds and place onto a chopping board flat side down. Place a chopstick along either side of the pumpkin lengthways and using a sharp knife cut down 2-3mm thin slices into the chopsticks to prevent cutting all the way through the pumpkin. Transfer to a lined oven tray and drizzle with oil and season with salt. Bake for 40-45 minutes, or until tender and starting to brown on the outside.

  Meanwhile, toast the cumin seeds in a small frying pan over medium heat for 1-2 minutes, or until fragrant. Grind the cumin seeds in a mortar and pestle then stir through the yoghurt and honey along with a pinch of salt.

  Place the same small pan back onto medium heat and add in the butter. Once the butter is foaming, add in the curry leaves to infuse then remove from the heat. Season with salt and pepper then stir through the lemon juice.

  Spread the yoghurt onto the base of a serving platter then top with the pumpkin. Spoon over the curry leaf butter and scatter with herbs before serving.

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Potato and Pea Salad with Charred Lemon Dressing

Potato and Pea Salad with Charred Lemon Dressing

Recipe by Michael Weldon

Serves - 4
Prep Time - 10 mins
Cook Time - 10-15 mins

Ingredients

• 1 lemon, halved

  ½ cup Squeaky Gate extra virgin olive oil

  1 tsp Coles Dijon mustard

  1 tbsp Coles honey

  Coles black pepper

  Coles sea salt

  2 cups frozen peas, soaked in hot water to defrost

  1 head fennel, shaved thinly

  100 g Coles Greek feta

  1 bunch of mint, leaves picked

  1 bag baby spinach leaves

  ¼ cup pumpkin seeds, roasted

  2 kg Coles carisma potatoes

Method

• On a griddle pan or BBQ, place the lemon halves cut side down and cook until charred all over.

  Peel and dice the potatoes and boil them in a pot until they are slightly soft. Set them aside in hot water to keep warm.

  In a mixing bowl, add the olive oil, mustard, honey, a pinch of black pepper, and a pinch of salt. Squeeze the juice from the charred lemons into the bowl. Whisk together until combined to create the dressing.

  In a large bowl, add the warm potatoes, peas, fennel, and baby spinach.

  Serve on a large platter and top it with mint leaves, toasted pumpkin seeds, and crumbled feta.

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Steamed Silken Tofu with Spring Onion and Ginger Sauce

Silken Tofu with Spring Onion and Ginger Sauce

Recipe by Michael Weldon

Dietaries – Vegan
Serves – 4
Prep Time – 10 mins
Cook Time – 10 mins

Ingredients

• 1 Block of Nature's Kitchen silken tofu

  1 bunch spring onions, some green saved for garnish

  1 thumb-sized piece of ginger

  2 garlic cloves

  1 jalapeno chili

Tamarind Caramel

• ½ cup sugar

  1 tbsp tamarind

  2 tbsp Coles soy sauce

  1 tbsp Coles rice vinegar

  2 garlic cloves

  5 slices of ginger

Garnish

• 1 tbsp fried shallots

  Squeaky Gate extra virgin olive oil

Method

• Combine the spring onion, ginger, garlic, and jalapenos with a pinch of salt in the jug of a stick blender. Add ½ cup of oil and blend until a smooth but chunky sauce.

  In a saucepan, combine the tamarind caramel ingredients. Place over medium heat and cook until the mixture reaches a thick caramel-like texture.

  Place the tofu on a serving plate that will fit into your steamer. Heat water in a wok until steaming. Place the tofu into the steamer and steam until heated through.

  Once the tofu is steamed, top it with the spring onion salsa and drizzle over the caramel.

  Garnish with fried shallots and extra spring onion tops.

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Asian Apple Slaw

Asian Apple Slaw

Ingredients

• 2 unpeeled apples

  1 bunch breakfast radishes

  1 bunch green shallots

  1 teaspoon fish sauce

  3 tablespoon rice vinegar

  1 pinch of sugar

  3 tablespoon lime juice

  1 cup mint leaves

  1 cup coriander leaves

Method

• Cut radish and apples into matchsticks and chop the green shallots.

  In a large mixing bowl and add rice vinegar, lime juice, salt, sugar and fish sauce and mix well.

  Now add the sliced radish, apples, chopped green onions, mint and coriander and mix well.

  Serve as a refreshing salad as part of a banquet.

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Grilled Asparagus With Jalna Greek Yoghurt & Chili

Grilled Asparagus With Jalna Greek Yoghurt & Chili

Ingredients

• 1 cup whole-milk Jalna Greek yogurt

• 2 tsp. finely grated lemon zest

• 2 pinch sea salt

• 2 Tbsp. fresh lemon juice

• 3 Tbsp. extra-virgin olive oil

• 1Tbsp. sriracha

• 1bunch asparagus, trimmed.

• 3 garlic cloves thinly sliced.

Method

• Whisk Greek yogurt, lemon zest and 1 pinch sea salt in a medium bowl until light and fluffy, about 1 minute.

• Is a separate mixing bowl whisk lemon juice, olive oil, Sriracha, and 1 pinch sea salt. Set dressing aside.

• Heat a grill pan or heavy fry pan over high until very hot. Massage the remaining 2 Tbsp of olive oil over the asparagus, then cook undisturbed, until browned underneath, about 2 minutes. Toss and cook, then add 3 garlic cloves, thinly sliced, during the final minute, until asparagus is browned in spots and crisp-tender and garlic is golden, about 3 minutes. Remove from heat.

• Spread reserved whipped yoghurt over a platter; arrange asparagus on top. Drizzle reserved dressing over.

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Smashed Broccoli & Lemon Picnic Tart

Smashed Broccoli & Lemon Picnic Tart

Recipe by Courtney Roulston

Dietaries – Meat-free
Serves – 4
Prep Time – 10 minutes
Cooking Time - 40 minutes

Ingredients

• 2 sheets Coles frozen puff pastry

• 1 egg, beaten

• 3 cups broccoli florets

• 1 cup Coles frozen peas

• 1 clove garlic, peeled

• ½ cup whole roast almonds

• Juice and zest of ½ lemon

• ¼ cup Squeaky Gate olive oil, plus extra to serve

• ¼ cup Parmesan cheese, plus extra to serve

• 4 Coles balls bocconcini mozzarella, roughly torn

• 1/3 cup pitted kalamata black olives, lightly crushed

• ¼ cup dill, sprigs picked

• Salt

Method

• Preheat the oven to 200 degrees C.

• Place the 2 sheets of pastry on top of each other and roll out into a rectangle.

• Place the pastry onto a lined tray and mark a border 1.5cm from the edge with a sharp knife. Spike the inside section of pastry with a fork. Brush a thin coating of egg over the pastry and bake for 25 minutes, or until golden. Set aside and allow to cool slightly.

• Blanch the broccoli for 3 minutes, then add in the peas and cook for a further 3 minutes or until tender. Run under cold water to cool then drain well. Place the broccoli and peas into a food processor with garlic, 1/3 cup of the almonds, lemon juice, oil, Parmesan, and a pinch of salt and pepper. Blitz until the mixture is a chunky pesto consistency. Roughly chop the remaining almonds.

• Spread the broccoli mixture onto the pastry. Scatter over the torn mozzarella, olives, dill, lemon zest, almonds, and a little extra olive oil and cracked pepper before serving.

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Snow Pea, Snap Pea & Feta Salad

Snow Pea, Snap Pea & Feta Salad

Recipe by Kitchen Garden Foundation

Serves - 6

Ingredients

• 1 large handful (about 1 cup) of sugar snap peas, topped and tailed and strings removed

• 1 large handful (about 1 cup) of snow peas, topped and tailed and strings removed

• 1 L water

• 1 handful of mint, finely chopped

• salt and pepper, to taste

• 100 g feta

Ingredients

• 1 garlic clove, peeled

• 1 tsp salt

• 2 tbsp lemon juice

• 1 tsp honey

• ¼ cup extra-virgin olive oil

Method

• Bring water to boil in the saucepan.

• Blanch the peas for 30 seconds. Drain and leave in the colander to cool.

• To make the dressing, mash the garlic and salt with the mortar and pestle, add lemon juice and honey and whisk in olive oil.

• Place cooled pea pods and mint in the mixing bowl and mix through carefully.

• Add three-quarters of the dressing to the salad and toss.

• Season to taste.

• Place salad on the serving platter, crumble feta over the top and drizzle over the

• remaining dressing.

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Tzatziki Potato Salad

Tzatziki Potato Salad

Recipe by Courtney Roulston

Dietaries – Meat free, gluten free
Serves – 4
Prep Time – 15 mins
Cooking Time – 20 mins

Ingredients

• 800 g new potatoes

• Sea salt

• Black pepper

• 1 punnet baby cucumbers (qukes), sliced

• 2 cloves garlic, finely chopped

• 2 tbsp Squeaky Gate extra virgin olive oil, plus extra to serve

• Zest and juice of ½ lemon

• 2 tsp Coles maple syrup

• 1 cup Jalna Greek yoghurt

• ½ cup mint, roughly torn

• 1/3 cup dill, roughly chopped, plus extra to serve

Method

• Cut the potatoes into rough 3cm chunks, making sure they are all roughly the same size. Place the potatoes into a pot over medium-high heat and cover with water. Season with salt, then bring it up to a simmer and cook for 12-14 minutes, or until tender. Drain and set aside to cool slightly.

• Place the garlic into a medium-sized heat-proof bowl. Heat the oil in a small pot and pour it over the garlic so it bubbles and infuses. Peel some strips from the lemon and set them aside. Squeeze the lemon juice into the bowl with the garlic, then add in the maple syrup, yoghurt, parsley, dill, and a pinch of salt and pepper. Mix well to combine.

• Place the potatoes and half of the cucumbers in a bowl, then toss them with the yoghurt dressing to coat. Finely cut the lemon strips into fine matchsticks.

• Place the potato mixture onto a serving platter, then top it with the remaining cucumbers, dill fronds, lemon zest, cracked pepper, and a drizzle of extra virgin olive oil.

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Crushed Pea, Crispy Potato & Haloumi Salad

Crushed Pea, Crispy Potato & Haloumi Salad

Recipe by Courtney Roulston

Dietaries – Meat-free, gluten-free, vegetarian
Serves – 4
Prep Time – 10 minutes
Cooking Time – 15 minutes

Ingredients

• 6 pre-boiled washed potatoes, skin on, cooled, cut into 1cm rounds

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

• Sea salt

• Coles black pepper

• 2 cups sugar snap peas, trimmed (snow peas will also work)

• 2 cups frozen baby peas, blanched, cooled

• ½ cup fresh mint, leaves picked

• ½ cup flat-leaf parsley, leaves picked

• ¼ cup dill, fronds picked

• 2 tbs malt vinegar

• 2 tsp Coles Finest maple syrup

• 1 tsp Coles Dijon mustard

• 1 lemon, to serve

• 100 g haloumi cheese

Method

• Heat a non-stick pan or flat griddle pan over medium heat. Toss the potatoes in 30ml of the oil and season with a pinch of salt. Grill the potatoes for 3-4 minutes on each side, or until crispy and golden. Remove from the pan and set aside. Place the sugar snap peas in the pan with 10ml of the oil and cook on high heat for 1-2 minutes, or until just warmed through. Set aside with the potatoes.

• Place the peas into a large mixing bowl and use the back of a fork to gently crush them. Add in the mint, parsley, dill, and lemon zest.

• Whisk together the remaining oil, malt vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper. Add the potatoes and sugar snap peas to the bowl with the peas and pour over the dressing. Gently toss everything together, then transfer to a serving platter.

• Grate the haloumi cheese over the top and finish with cracked pepper. Serve with lemon wedges on the side.

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Olive Oil Mashed Potatoes

Olive Oil Mashed Potatoes

Recipe by Louis Tikaram

Ingredients

• 1 kg peeled and large diced potatoes

• 8 garlic cloves

• 2 tsp Coles sea salt

• 1/4 cup Squeaky Gate extra virgin olive oil

• 1 tbsp chopped chives

• Pinch of Coles black pepper

Method

• Bring a large pot of water to a boil.

• Add the potatoes, garlic, and salt to the boiling water and cook on high simmer until the potatoes are soft, about 15 minutes.

• Drain the potatoes and garlic, reserving some of the cooking liquid.

• Mash the potatoes and garlic together.

• Fold in the olive oil and thin the mixture to a smooth consistency with the reserved cooking liquid. Adjust the amount of liquid to your preferred consistency (I like my mash to be able to be dolloped when serving).

• Check the seasoning and serve the mashed potatoes with chopped chives sprinkled over the top and another drizzle of olive oil.

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Toasted Brioche with Whipped Ricotta & Pickled Cucumber

Toasted Brioche with Whipped Ricotta & Pickled Cucumber

Recipe by Michael Weldon

Serves – makes 9
Prep Time – 15 mins, plus pickling time
Cooking Time – 5 mins

Ingredients

• 3 x 1-inch thick slices brioche bread, cut from a whole loaf

• 2 tbsp Squeaky Gate extra virgin olive oil, plus extra to serve

• 160 g Coles ricotta cheese

• 2-3 tbsp Coles thickened cream

• 1 tbsp lemon juice

• 1 tsp lemon zest

• Sea salt

• 1 tin anchovies

• 1 eschalot, sliced into thin rings

• 2 tbsp dill fronds, pickled

Pickled cucumbers

• 2 small Lebanese cucumbers

• 1/3 cup apple cider vinegar

• 1 tbsp Coles Finest maple syrup

Method

• Slice the cucumbers and place them into a non-reactive bowl. Sprinkle with sea salt and stir through the vinegar and maple syrup. Set aside for 30 minutes to quick pickle.

• Trim the crusts from the brioche bread. Heat the oil in a non-stick frying pan and toast the bread for 1-2 minutes on each side, or until golden and crisp. Allow to cool, then slice each piece into 3 thick fingers.

• Place the ricotta, cream, lemon juice, lemon zest, and a pinch of salt into a bowl and whisk until smooth. Transfer to a zip lock bag and set aside.

• Place the brioche fingers onto a clean board. Snip the corners of the zip lock bag and pipe the ricotta mixture onto the bread. Cover the ricotta with slices of the pickled cucumber and an anchovy fillet. Scatter with eschalot rings, a drizzle of extra virgin olive oil, and dill fronds before serving.

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