Potato, Celery & Egg Salad with Yoghurt Dressing

Potato, Celery & Egg Salad with Yoghurt Dressing

Recipe by Louis Tikaram

Serves – 4
Prep Time – 15 mins
Cook Time – 15 mins

Ingredients

1 kg chat potatoes, halved
1 teaspoon salt
¼ cup Jalna Greek Yoghurt
Juice of ½ a lemon
1 teaspoon wholegrain mustard
1 ½ cups dill sprigs
3 celery stalks, finely diced
½ cup torn fresh mint leaves
Coles sea salt and Coles black pepper to taste

Method

Place the potatoes in a medium saucepan and cover with cold water. Bring to the boil over high heat. Once boiling, reduce the heat to medium and cook for 15 minutes, or until the potatoes are tender. Drain and refresh under cold running water.

When ready to make the salad, cut the potatoes into quarters.

For the dressing, place the Jalna Greek Yoghurt, lemon juice, and mustard in a small bowl. Season with salt and pepper, and stir until smooth.

In a large bowl, combine the potatoes, dill, celery, and mint. Drizzle with the dressing, toss to combine, and serve. Enjoy!

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Zucchini, Burrata & Basil Salad

Zucchini, Burrata & Basil Salad

Recipe by Brent Draper

Serves – 2
Prep Time – 10 mins

Ingredients

1 zucchini 
1 tomato 
A handful of fresh basil leaves 
A few sprigs of dill 
¼ cup walnuts, chopped 
1 ball of burrata 
Cracked Coles black pepper, to taste 
Coles sea salt, to taste 
2 tbs Squeaky Gate Caramelised Balsamic Vinegar 
1 baguette, sliced

Method

Shave the zucchini into thin ribbons using a vegetable peeler and place in a bowl. Pick the basil leaves off their stems and add them to the zucchini. Cut the tomato into small pieces and add to the bowl along with the sprigs of dill. Chop the walnuts and add them to the salad. Season with cracked pepper and sea salt, then gently toss everything to combine.

Break the burrata into pieces and arrange them on a serving plate. Spoon the salad around the burrata, creating a decorative ring. Place the sliced baguette around the edges of the plate. Drizzle the caramelised balsamic vinegar over the salad and burrata.

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Harissa, Chorizo, Tomato & Chickpeas with Yogurt & Pitta

Harissa, Chorizo, Tomato & Chickpeas with Yogurt & Pitta

Recipe by Louis Tikaram

Serves – 4
Prep Time – 10 mins
Cook Time – 30 mins

Ingredients

3 tbs Squeaky Gate extra virgin olive oil, plus more for drizzling
1 medium onion, chopped
1 Spanish chorizo, casing removed, chopped
1 tsp Coles sea salt
1 can chickpeas, drained
¼ cup Al'Fez harissa
1 can whole peeled tomatoes
½ cup Jalna Organic Biodynamic Dairy Yoghurt
2 tbs Coles dried oregano
Coles black pepper
Toasted pita

Method

Heat the extra virgin olive oil in a fry pan over medium heat. Cook the onion until translucent. Add the chopped chorizo and cook until the fat starts to render, around 5–8 minutes, until you can smell the aroma. Add the chickpeas and combine, tossing often until browned in spots.

Stir in the Al'Fez harissa and cook, stirring constantly, until the cooking liquid has evaporated. Add the can of tomatoes, stirring and breaking them down while scraping up any browned bits from the pan. Bring to a simmer and cook, stirring often, until the mixture thickens. Taste and season with more sea salt if needed.

Top with Jalna Organic Biodynamic Dairy Yoghurt, oregano, and black pepper, and drizzle with extra virgin olive oil. Serve with toasted pita.

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Perfect Roast Chicken

Perfect Roast Chicken

Recipe by Louis Tikaram

Serves – 6
Prep Time – 10 mins
Cook Time – 1 hour 30 minutes

Ingredients

1 whole chicken
Extra virgin olive oil
Coles sea salt
Coles black pepper
1 lemon, rolled and sliced
Fresh herbs of your choice (thyme, rosemary, oregano)

Preheat the oven to 220°C.

Drizzle a generous amount of extra virgin olive oil over the chicken. Season generously with Coles sea salt and Coles black pepper. Prepare the lemon by rolling it to release the juices, then slice it and place the slices inside the cavity of the chicken. Stuff the chicken with fresh herbs of your choice, such as thyme, rosemary, or oregano. Drizzle a little more olive oil over the top.

Roast the chicken for 30 minutes at 220°C, then reduce the temperature to 180°C and cook for a further hour.

Allow the chicken to rest before carving and enjoy!

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Macadamia Dip with Pickled Radishes

Macadamia Dip with Pickled Radishes

Recipe by Nornie Beer

Serves – 6
Prep Time – 20 mins
Cook Time – 15 mins

Ingredients

500g macadamia nuts
Water, for boiling
1 tablespoon white miso paste
Sea salt, for seasoning
Zest and juice of 1 lemon
½ bunch parsley
1 garlic clove
½ cup fresh saltbush
½ bunch chives, thinly chopped
½ tablespoon white pepper
1 daikon
1 bunch radishes
1 bunch Dutch carrots
2 cups Coles apple cider vinegar
4 tablespoons sugar
2 tablespoons Coles sea salt flakes

Method

Start with the pickling mix. In a pot, simmer water, apple cider vinegar, salt, and sugar. Prepare 2–3 sterilised jars by placing coriander seeds, pepperberry, saltbush, mustard seeds, garlic, and vegetables equally into each jar.

For the dip, place the macadamia nuts in a small pot and cover with water. Boil for 10 minutes. Strain and set aside, reserving the liquid.
In a blender, combine the boiled macadamias, reserved macadamia liquid, miso, sea salt, lemon juice, garlic, white pepper, and parsley. Blend until smooth. Your macadamia dip is now complete.

Tip: To turn this dip into a macadamia "cheese," place a sieve lined with muslin or a clean cloth over a bowl. Pour in the blended mixture, tie it up, and place in the fridge overnight to firm up.

For the pickles, pack the vegetables into the sterilised jars and pour the pickling juice over the top. Cover the jars tightly. The pickled vegetables can be stored for a few months.

To serve, spread the macadamia dip onto a serving platter and top with the pickled vegetables. Garnish with crispy saltbush for an extra crunch.

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Blistered Cherry Tomato, Olive Oil Fried Bread and Burrata Salad

Blistered Cherry Tomato, Olive Oil Fried Bread and Burrata Salad

Recipe by Michael Weldon

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

Ingredients

250ml Squeaky Gate extra virgin oil
2 punnets cherry tomatoes
1 loaf Coles Finest by Laurent sourdough Vienna, diced into chunks
1 red onion, thinly sliced
1 cucumber, peeled and diced
2 tablespoons baby capers
1 Coles burrata cheese, mashed into a creamy curd
Coles sea salt
Coles black pepper
Squeaky Gate red wine vinegar

Method

PIn a bowl, toss the cherry tomatoes with a drizzle of extra virgin olive oil and a pinch of sea salt.

Add the tomatoes to a smoking hot frying pan or griddle and cook until blistered and slightly softened. Remove from the pan and transfer to a bowl with the sliced red onion, diced cucumber, and capers.

Soak the diced sourdough bread in extra virgin olive oill in a large bowl. Drizzle some extra olive oil into the frying pan, add the soaked bread, and fry until golden brown.

Add the fried bread to the bowl with the tomatoes, cucumber, red onion, and capers. Season with sea salt, black pepper, and red wine vinegar, then combine gently.

In a separate bowl, break up the burrata cheese.

Serve the tomato mixture on a platter, topped with dollops of burrata, a drizzle of extra virgin olive oil, and a sprinkle of black pepper.

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Charred Carrot Salad with Tahini Yoghurt

Charred Carrot Salad with Tahini Yoghurt

Recipe by Brent Draper

Serves – 2
Prep Time – 10 mins
Cook Time – 20 mins

Ingredients

3–4 carrots
1 can chickpeas
1 bunch mint
1 bunch coriander
1 red onion
1 jar dukkah
1 small tub Jalna Natural Greek Yoghurt
1 tablespoon tahini
Juice of 1 lemon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sumac
Pomegranate molasses, to drizzle
Extra virgin olive oil, for cooking
Coles sea salt
Coles black pepper

Method

Preheat the BBQ or oven to 150°C. Slice the carrots into 1–2 cm chunks. Heat a pan over medium heat with a drizzle of extra virgin olive oil and cook the carrots until they begin to char. Transfer the carrots to the oven or BBQ and continue cooking until tender.

While the carrots cook, combine the Jalna Natural Greek Yoghurt, tahini, lemon juice, cumin, and ground coriander in a bowl. Season with salt and pepper, then set the mixture aside.

Thinly slice the red onion and add it to a large bowl with the cooked carrots, chickpeas, mint, and coriander. Toss well to combine.

To serve, spread the yoghurt mixture onto a plate, top with the carrot salad, and finish with dukkah, sumac, and a drizzle of pomegranate molasses. Enjoy!

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Crispy Anchovy & Sage Fritters

Crispy Anchovy & Sage Fritters

Recipe by Courtney Roulston

Serves – 4 as a snack (makes 12)
Prep Time – 15 mins, plus resting time for the batter
Cooking Time – 10 mins

Ingredients

• 24 large sage leaves

  12 best quality anchovy fillets

  1 lemon, half sliced into thin rounds, half to serve

  Sea salt

  Black pepper

  Squeaky Gate extra virgin olive oil for deep frying (around 600ml)

  Soda water batter

  150 g Coles plain flour

  1 tsp baking powder

  1 egg, beaten

  120 ml iced soda water

For the batter, mix together the flour, baking powder, and a pinch of salt in a bowl. Make a well in the center and whisk in the egg and soda water until you have a smooth batter. Cover and rest in the refrigerator for 30 minutes. Thin the batter with a little extra soda water if it thickens too much while resting.

Heat the oil over medium heat to 180 degrees C. Place the sage leaves on a clean tray and top with an anchovy fillet. Gently sandwich a sage leaf on top to hold it in place, then dip it into the batter and allow any excess to drip off. Coat the lemon slices in batter, then fry the sage fritters and lemon in batches for 1-2 minutes, being careful as the oil will spit a little.

Drain with a slotted spoon and place them onto kitchen paper to drain off excess oil.

Season with a pinch of salt, cracked black pepper, and place them onto a serving plate. Serve while hot with lemon wedges on the side.

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Parmesan Potatoes with Yoghurt

Parmesan Potatoes with Yoghurt

Recipe by Louis Tikaram

Ingredients

• 750 g small chat potatoes, halved

  2 tbsp Squeaky Gate extra virgin olive oil

  1 cup finely grated parmesan (powder style)

  1/2 tsp garlic powder

  1/2 tsp Coles dried oregano

  1/2 tsp Coles paprika

  Pinch of Coles sea salt

  Pinch of Coles black pepper

  Yoghurt Sauce

  1 cup Jalna Greek Yoghurt

  1/4 cup finely chopped chives

  Pinch of Coles sea salt

  Pinch of Coles black pepper

  Zest and juice of 1 lemon

Method

• Preheat the oven to 200°C.

  In a bowl, mix the parmesan, garlic powder, dried oregano, and paprika.

  Grease a baking dish with the olive oil.

  Sprinkle the parmesan mixture evenly over the dish using your hands.

  Place the halved potatoes cut side down on top of the parmesan mixture, pressing firmly.

  Drizzle the top of the potatoes with a little more olive oil, then sprinkle with salt and pepper.

  Bake the potatoes for 35-40 minutes or until they are soft and the parmesan crust is deep golden.

  Remove the potatoes from the oven and let them stand for 5 minutes.

  While the potatoes are resting, prepare the yoghurt Sauce by mixing all the ingredients together in a bowl.

  Use a wooden spoon to separate a few groups of potatoes, then flip them upside down so that the cheese side is facing up. Transfer them to a serving platter.

  Serve the Parmesan potatoes with the yoghurt Sauce and sprinkle some extra chopped chives on top.

  Enjoy the potatoes as a snack or as a side dish!

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Fried Chicken Bao’s with Spiced envy Apple Sauce

Fried Chicken Bao’s with Spiced envy Apple Sauce

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 20 mins

Ingredients

• 300g Chicken Thighs cut into strips

  1cup buttermilk

  1tsp smoked paprika

  1tsp cumin

  Dusting

  2 cups plain flour

  1tsp smoked paprika

  1tsp cumin powder

  1tsp onion powder

  1tsp garlic powder

  1tsp black pepper

  Apple Ketchup

  1 brown onion, diced

  2 garlic cloves, sliced

  2tbs apple cider vinegar

  1cup apple paste

  ¼ cup ketchup

  1tbs tabasco sauce

  Pinch of salt

  1 cucumber, shredded

  1 carrot, shredded

  ½ bunch coriander

Method

• In a bowl mix together the buttermilk, smoked paprika, cumin and a pinch of salt. Add in the chicken and marinate for 2 hours – overnight.

  In a saucepan fry the onion and garlic in olive oil until softened. Add in the vinegar and cook until it reduces to a syrup. Add in the apple paste, ketchup and tabasco, cook for 5 minutes on medium until the liquid thickens. Allow to cool.

  In a bowl mix the dust coating for the chicken together. Add in the chicken and press the flour to the chicken to coat. Leave the to sit for 10-15 mins so the dust gets sticky.

  Heat a saucepan of oil to 180deg c. Fry the chicken until golden and cooked through.

  In a steamer basket over a wok, steam the bao buns until light and fluffy.

  To assemble add the cucumber, carrot and coriander into the bao buns. Add the chicken and top with the apple ketchup.

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Crispy Wonton Cabbage Salad

Crispy Wonton Cabbage Salad

Recipe by Courtney Roulston

Serves – 4
Prep Time – 10 minutes
Cooking Time – 10 minutes

Ingredients

• 1 Pack Mr Chen's prawn & chive wonton (12)

  1 cup oil for frying

  6 cups Chinese cabbage (Wombok) shredded

  2 green spring onions, sliced

  2 tbsp peanuts, chopped

  1 tbsp white sesame seeds, toasted

  1/2 cup coriander, sprigs picked

  1 long red chilli, julienned

  Dressing

  1 large lime, juiced

  2 tbsp Squeaky Gate extra virgin olive oil

  2 tbsp Mr Chen’s soy sauce

  2 tbsp Coles sesame oil

  1 tsp maple or sugar

Method

• Whisk the dressing ingredients together in a small bowl and set aside.

  Heat the oil in a small pan over medium heat to 180 degrees Celsius. Fry the wontons for 3-4 minutes, or until crispy, golden, and cooked through. Drain on paper towel to soak up any excess oil.

  Place the cabbage, spring onions, peanuts, and sesame seeds into a mixing bowl then gently toss with the dressing.

  Place the cabbage salad into serving bowls. Top with the crispy wontons, coriander, and chilli before serving.

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Potato Croquettes with Spiced Jalna Yoghurt

Potato Croquettes with Spiced Jalna Yoghurt

Ingredients

• 250 gm potatoes

  500 gm grated zucchini

  1 long red chilli, finely chopped

  4 green shallots, finely chopped

  ½ cup rice flour

  1 tsp sea salt

  Olive oil, for frying

  4 sun-dried tomatoes

  ½ tsp smoked paprika

  A pinch of chilli powder

  1 clove garlic finely chopped.

  ½ cup Jalna Greek yoghurt

  1 pinch sea salt

  1 lemon

Method

• Place potatoes in a small saucepan, cover with water and bring to the boil. Cook for 20 minutes until soft then drain, return to the pan and coarsely mash.

  Meanwhile, place tomatoes in a small bowl and cover with boiling water. Set aside to soften for around 10 min, then drain and finely chop. In a mixing bowl fold in paprika, chilli, garlic and Greek yoghurt, Season to taste.

  Place grated zucchini in a clean tea towel or chux and squeeze over a bowl to remove excess moisture. Transfer zucchini to a large bowl with chilli, cooked potato, green shallot and rice flour. Season to taste and mix well to combine.

  Heat 2cm of oil in a large frying pan over high heat. Shape ¼-cup measures of the potato mixture into mini footballs to make 12 in total. Fry, in batches, until golden and crisp around 6 min. Remove with a slotted spoon and drain.

  Serve croquettes with yoghurt and lemon wedges for squeezing.

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Spicy Balinese Vegetable & Coconut Salad

Spicy Balinese Vegetable & Coconut Salad

Recipe by Courtney Roulston

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

Ingredients

• 2 bunches snake beans

  1 large carrot, peeled, julienned

  3 cups fresh bean sprouts

  1 bunch English spinach, washed, roughly chopped

  3 tbsp coconut oil or Squeaky Gate extra virgin olive oil

  2 cloves garlic, sliced

  2 shallots, peeled, sliced

  2 long red chillies

  1 cup freshly grated coconut

  2 tbsp lime juice

  2 tsp brown sugar

  Sea salt

  Black pepper

  1/4 cup roasted peanuts, roughly chopped

Method

• Bring a wok of salted water to a gentle boil. Blanch the snake beans and carrot for 2 minutes, then remove and refresh in a sieve dunked into a bowl of iced water. Set aside on a clean tea towel to completely drain and dry. Blanch the bean sprouts and spinach for 40 seconds, then refresh, drain, and set aside to dry.

  Heat the oil over medium heat and add the sliced garlic, shallots, and chillies. Cook for 2-3 minutes, or until softened. Place the chilli mixture into a mortar along with the lime juice, brown sugar, and a pinch of salt and pepper. Grind the dressing into a loose paste.

  Place the blanched vegetables into a large mixing bowl along with the freshly grated coconut and pour over the dressing. Toss well so everything is coated evenly in the dressing.

  Transfer the salad to a serving platter and garnish with roasted peanuts. Serve with extra lime wedges.

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Honey Fried Prawn Wontons

Honey Fried Prawn Wontons

Recipe by Courtney Roulston

Serves – 4
Prep Time – 5 minutes
Cooking Time – 20 minutes

Ingredients

• 2 packs Mr Chen's prawn and chive wontons (24)

  Oil for frying

  1 tbsp chives to garnish

  1 handful dried vermicelli noodles

  1 tsp white sesame seeds, toasted

  Honey Sauce

  1/3 cup honey

  1 tbsp glucose

  1 tbsp Mr Chen’s soy sauce

  2 tsp Chinese cooking wine

Method

• Place the sauce ingredients into a small pot over medium heat. Bring up to a simmer then turn down to low for 3-4 minutes, or until syrupy. Set aside and keep warm.

  Heat a cup of oil in a medium frying pan to 180 degrees Celsius. Carefully add the noodles and fry for 30 seconds, or until puffed and crisp. Drain and set aside.

  Fry the wontons in batches for 3-4 minutes or until crispy and golden. Drain on kitchen paper to soak up any excess oil. Toss the fried wontons in the warm honey sauce to coat.

  Place the fried noodles onto the base of a serving plate. Top with the honey prawn wontons and garnish with chives and sesame seeds before serving.

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Burnt Leeks with Seaweed Butter

Burnt Leeks with Seaweed Butter

Recipe by Michael Weldon

Dietaries – Vegetarian, dairy-free
Serves – 2
Prep Time – 15 mins

Ingredients

• Squeaky Gate extra virgin olive oil

  4 leeks

  Seaweed butter

  250g unsalted butter at room temperature

  5 nori sheets, roasted over a flame to toast and firm up

  1 tsp porcini powder

  1 tbsp Coles soy sauce

  1 lemon, zest

  Garnish

  Parmesan

  ½ bunch dill

Method

• Place the whole leeks on the BBQ or over charcoal and cook until completely blackened all over. They should be steamed and tender in the center.

  In a mortar and pestle, pound the nori into a powder.

  In a bowl, whisk together the butter, nori, porcini, soy sauce, and lemon zest. Roll the mixture into a log using cling wrap, then set it in the fridge.

  Once the leeks are ready, allow them to cool slightly, then cut them open with the tip of a knife. Remove the steam internal piece of the leek from the burnt layers. Slice the tender leek into bite-sized pieces and place them back into the leek skin. Top each leek with discs of butter. Place the leeks back on the BBQ and shut the lid to melt the butter.

  Serve the leeks on a platter. Grate parmesan over them and garnish with dill fronds.

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BBQ Zucchini & Eggplant Rice Salad

BBQ Zucchini & Eggplant Rice Salad

Recipe by Courtney Roulston

Dietaries – Gluten-free, meat-free
Serves – 4
Prep Time – 15 mins
Cooking Time – 20 mins

Ingredients

• 1 cup basmati rice

  2 kaffir lime leaves

  3 green zucchinis, halved lengthways

  4 Japanese long eggplants (or 2 small round purple eggplants), cut into quarters

  4 tbsp Squeaky Gate extra virgin olive oil

  2 long red chillies

  2 cloves garlic, skins left on

  Sea salt

  Black pepper

  ½ cup each of mint, coriander, and Thai basil leaves, torn

  1/3 cup shredded coconut

  Dressing

  1 tbsp brown sugar

  2 tbsp fish sauce

  Juice of 1 lemon

Method

• Place the rice into a pot with 2 cups of water and 1 kaffir lime leaf. Bring it to a simmer and cook until the water has been absorbed. Cover with a lid, turn the heat down to very low, and leave it to steam for 10 minutes. Once cooked, remove the lime leaf, fluff the rice with a fork, and set it aside to cool slightly.

  Meanwhile, heat a grill plate over medium heat. Toss the zucchini, eggplant, chillies, and garlic with half of the oil and season with salt. Grill the vegetables for 10 minutes, turning occasionally, until the zucchinis are charred and the chilli and garlic are tender. Remove them and set aside on a tray.

  Finely chop the charred chilli and mash the garlic into a paste. Mix in the sugar, fish sauce, lemon juice, and remaining oil to create a fragrant dressing.

  Chop the zucchini and eggplant into rough chunks.

  Spread the rice onto a serving platter and top it with the grilled vegetables, torn herbs, and toasted coconut. Finely slice the remaining kaffir lime leaf, then sprinkle it over the salad and drizzle with the dressing. Serve warm.

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Spicy Grilled Squid Salad

Spicy Grilled Squid Salad

Recipe by TKTK

Ingredients

• 500gr cleaned squid.

  Squeaky Gate Extra Virgin Olive Oil

  1 pinch Coles Salt

  1 pinch Coles cracked black pepper.

  Juice of 3 lime

  2 Tbsp fish sauce

  1 Tbsp Coles sugar

  1 Tbsp sambal oelek chilli paste

  2 cups mint leaves

  2 cups coriander leaves

  1 small Lebanese cucumber, peeled, seeded, and cut into matchsticks

  1 cup cherry tomatoes chopped

  1⁄2 red onion, very thinly sliced

  1⁄4 cup Coles roasted peanuts

Method

• Preheat a grill.

  Toss the squid with the oil, and generously season with salt and lots of black pepper.

  When the grill is very hot, add the squid and grill for about 5 minutes, until lightly charred all over.

  Combine the lime juice, fish sauce, sugar, and chili sauce in a mixing bowl and whisk to blend.

  Slice the grilled squid into 1 cm pieces

  In a salad bowl, toss the squid, herbs, cucumber, tomato, onion, and peanuts with the dressing.

  Spoon onto a large serving plate and enjoy.

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Shiitake Mushroom San Choy Bau

Shiitake Mushroom San Choy Bau

Recipe by Louis Tikaram

Ingredients

• 6 iceberg lettuce leaves

  10 shiitake mushrooms

  1 tbsp Squeaky Gate extra virgin olive oil

  1/4 cup chopped green beans

  1 small onion, finely chopped

  1/4 cup bamboo shoots, finely chopped

  2 tbsp finely chopped green shallots

  1 tsp oyster sauce

  1/2 tsp Coles soy sauce

  1 tsp Shaoxing wine

  1 tsp hoisin sauce

Method

• Soak the lettuce leaves in cold water to make them crisp, then trim 6 perfect leaves to use as lettuce cups.

  Chop the shiitake mushrooms into pieces similar in size to the beans, onion, and bamboo shoots.

  Heat the olive oil in a hot wok over high heat.

  Add the green beans, onion, bamboo shoots, and mushrooms to the wok. Stir-fry until tender.

  Add the oyster sauce, soy sauce, hoisin sauce, and deglaze with Shaoxing cooking wine. Stir-fry until all the ingredients are coated in the sauce.

  Spoon the mixture into the lettuce cups and garnish with the chopped green shallots.

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Summer Mixed Vegetable Stir Fry

Summer Mixed Vegetable Stir Fry

Ingredients

• 2 tbsp Squeaky Gate Extra Virgin olive oil

  1 small head of broccoli cut into florets.

  1 garlic clove, crushed.

  6 baby corn, halved.

  1 bunch Bok choy quartered.

  1 cup sugar-snap peas trimmed.

  2 tbsp Chinese cooking wine

  2 tbsp mushroom oyster sauce

Method

• Bring a medium pot of water to the boil.

  Add the vegetables all at once to the pot of water and cook for 1 minute.

  Heat a wok on a low heat and add the olive oil.

  Add garlic and cook low so it doesn’t burn for 30 seconds.

  While the garlic is cooking take out the vegetables from the boiling water with a pair of tongs or slotted spoon.

  Turn up the heat of the wok to maximum and add the vegetables straight to the wok.

  Toss on high heat and add the Chinese cooking wine and stir-fry for another 30 seconds.

  Reduce the heat and add mushroom oyster sauce return wok to maximum high heat and toss for a further 1 minutes or until all the vegetables are cooked but not too soft, the mushroom oyster sauce will give it a nice gloss.

  Serve immediately.

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Vietnamese Prawn Fritters

Vietnamese Prawn Fritters

Recipe by Courtney Roulston

Serves – 4
Prep Time – 15 mins
Cooking Time – 15 mins

Ingredients

• 500 g Coles Australian raw black tiger prawns

  ¼ bunch coriander, stems & leaves separated

  2 green spring onions, finely sliced

  ½ tsp ground turmeric

  Sea salt

  1 free-range egg, beaten

  180 ml coconut milk (from a can)

  ¼ cup cornflour

  ¾ cup self raising flour

  Iceberg lettuce leaves to serve

  Squeaky Gate extra virgin olive oil for frying

  Dipping sauce (Nuoc Cham)

  1 clove garlic, finely minced

  1 long red chili, finely chopped

  3 tbsp fish sauce

  2 tbsp white vinegar

  2 tbsp caster sugar

  1 tbsp lime juice, plus extra wedges to serve

Method

• Peel the prawns and remove the intestinal tract. Roughly chop the prawn meat into 2 or 3 pieces and place it into a large mixing bowl. Finely chop the coriander stems and add them to the prawns along with the spring onions, turmeric, pinch of salt, egg, coconut milk, cornflour, and self raising flour. Stir well so everything is evenly mixed, and you have a thick batter.

  Mix all of the dipping sauce ingredients in a bowl and set it aside.

  Heat 1cm of oil in a frying pan over medium heat. Place tablespoon-sized amounts of the prawn batter into the oil and fry them in batches for 3-4 minutes, or until the fritters are golden and puffed, and the prawns are cooked through. Place the fritters onto paper towel to drain and season them with sea salt while they are hot.

  Place the fritters onto a large serving platter with the dipping sauce, lettuce leaves, coriander tops, and extra lime wedges. Serve warm.

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