Chinese Egg Tomato Stir Fry

Chinese Egg Tomato Stir Fry

Recipe by Courtney Roulston

Ingredients

• 5 large ripe tomatoes, chopped

• 3 tbsp Squeaky Gate extra virgin olive oil

• 1 tbsp ginger, julienne

• 1 tsp chicken stock powder

• 1 tbsp honey

• 2 green spring onions, white and green parts chopped/ separated

• 1 tsp Coles corn flour mixed with ½ cup water

• 12 Coles free range eggs, beaten

• sea salt and white pepper to taste

• 2 tsp sesame oil

• 4 cups cauliflower rice, warmed to serve

• 1 long red chili, sliced

• Raco wok

Method

• Place a wok over a high heat. Add a third of the extra virgin olive oil, ginger and tomatoes and stir-fry for 2-3 minutes, or until the tomatoes start to soften.

• Add the stock powder, honey and the white parts of the spring onions. Continue to cook for a further 3-4 minutes, or until the tomatoes are starting to form a sauce.

• Mix the corn flour and water together to form a slurry and add into the tomatoes. Cook until the sauce thickens and becomes glossy. Remove the tomato mixture from the wok and set aside.

• Place the wok back onto the heat and wipe clean with paper towel. Add in the remaining oil. Pour in the eggs and stir-fry every now and then, until they form a loose omelette. Season the eggs with sea salt, white pepper and sesame oil.

• Mix the tomato sauce back into the eggs and stir just until the eggs are starting to break up and the sauce has warmed back through.

• Serve in bowls with warm cauliflower rice and garnish with the green parts of the spring onion and chili.

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Savoury and Sweet Tea Poached Peaches

Savoury and Sweet Tea Poached Peaches

Recipe by Sarah Todd

Ingredients

to poach

• 4 peaches

• 3 tsp early grey tea (3 tea bags opened)

• 100ml honey

savoury

• 300g Bulla cottage cheese

• 4 rashers bacon

• 2 slices of sourdough, sliced

• butter for toast

• sea salt

• pepper

• 60ml Squeaky Gate extra virgin olive oil

sweet

• 150ml Bulla thickened cream

• scraped seeds of one vanilla pod

• crushed toasted walnuts

Method

• Bring 500ml water to the boil in a pot and add the scored peaches for 30 seconds until skin begins to peel back and immediately refresh in ice cold water. Remove skins.

• Place tea bag in water and bring back to the boil for 5 minutes. Remove the infuser and add honey and submerge peaches for 1 hour or overnight if possible and keep in the fridge to absorb the flavour.

• Savoury option

• Fry bacon in pan to your liking and smother the toasted sourdough with cottage cheese and add sliced peaches and bacon and serve.

• Sweet option

• Add the vanilla seeds to the thickened cream and whip.

• Serve peaches atop the whipped cream and crumble over the crushed toasted walnuts.

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Baked Scallops In The Half Shell Three Ways

Baked Scallops In The Half Shell Three Ways

Recipe by Michael Weldon

Ingredients

• 18 scallops on the half shell, cut away from the base of the shell with a bread knife

• Raco baking tray

Garlic & Herb Butter

• 75g room temp butter

• 50g panko bread crumbs

• 2 garlic cloves, chopped

• ½ bunch parsley, chopped

• 1 lemon, zest

Ginger and Spring Onion

• 50g room temp butter

• 1 thumb sized piece of ginger, grated

• 2 spring onions, sliced thinly

• 1tsp sesame oil

• 1tsp soy sauce

Bacon and Chipotle

• 2 streaky bacon rashers, sliced thinly and cooked till crispy

• 50g room temp butter

• 1tsp smoked chipotle tabasco sauce

• 1tbs chopped parsley

Method

• Mix each of the butter mixtures in separate small bowls. Place the bowls into the fridge for 10 mins.

• Preheat an oven to 190 fan grill. Arrange the scallops in-shell on a non-stick Raco oven tray so they lay flat. You can help the scallops lie flat with a few pieces of foil. Top the scallops with the butters, six scallops per flavour.

• Place the oven tray on the bottom rack of the oven so the grill doesn’t burn the scallops. Cook for 5-6 minutes until the scallops are golden on top and the butter is bubbling.

• Serve straight out of the oven with a few lemon wedges on the side.

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Wattaka Kalu Pol

Wattaka Kalu Pol

Recipe by Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 1 medium pumpkin, skin on, cut into

• 2 cm chunks

• 2 tbsp curry powder

• ¼ tsp chilli powder

• 1 tsp turmeric

• 1 tsp salt

• 2 tbsp sunflower oil

• 2 red onions, finely sliced

• 2 long green chillies, finely sliced

• 4 garlic cloves, finely sliced

• 1 tsp black mustard seeds

• 20 curry leaves

• ½ tsp fenugreek seeds

• 1 cinnamon stick

• 3 cardamom pods

• 400 ml coconut milk

• ½ cup water

for dry-roasting

• 2 tbsp short grain rice, uncooked

• ½ cup desiccated coconut

Method

• To make the curry:

• Combine the pumpkin, curry powder, chilli powder, turmeric and salt in the large bowl, and mix to coat the pumpkin.

• Heat the oil in a large heavy-based saucepan on medium-high heat.

• Fry the onions in the oil until translucent, stirring often.

• Put the green chillies, garlic, mustard seeds, curry leaves, fenugreek seeds, cinnamon stick and cardamom pods into the saucepan. Fry until fragrant.

• Add the spiced pumpkin to the saucepan and mix through.

• Pour the coconut milk and water into the saucepan to cover the pumpkin. Stir to distribute the flavours.

• Bring to the boil, lower the heat, and simmer, covered, for 20–25 minutes or until the pumpkin is tender. Stir occasionally.

• To dry-roast the rice and coconut:

• Toast the rice in the small frying pan, stirring continuously on a medium-high heat until lightly golden.

• Add the desiccated coconut and continue stirring until the coconut becomes golden brown and fragrant.

• Put the dry-roasted rice and coconut into the mortar and pestle and grind into a fine powder.

• To serve:

• Tip the ground rice and coconut carefully into the hot, cooked pumpkin curry, and stir until the curry thickens slightly.

• Serve the curry in a bowl.

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Perfect Polenta with Braised Greens

Perfect Polenta with Braised Greens

Recipe by Michael Weldon

Ingredients

• Squeaky Gate extra virgin olive oil

• 1 onion, sliced thinly

• 2 garlic cloves, sliced thinly

• 1/4 tsp chilli flakes

• 1 bunch rainbow chard, sliced

• 1 bunch cavolo nero, sliced

• 1 cup vegetable stock

• 1 bag baby spinach

• 100g peas

• sea salt

• black pepper

• 750g milk

• 2 garlic cloves

• 250g instant polenta

• 200mls Bulla thickened cream

• 50g butter

• 150g parmesan cheese

• parmesan to garnish

• toasted pinenuts

• Raco frypan

• Raco saucepan

Method

• In a large frypan add a drizzle of extra virgin olive oil and the onion and fry off until softened. Add the garlic and chilli flakes, cook for a further minute. Add the greens and cook until they begin to wilt. Add the stock and cook until all the greens are softened. Add the spinach and peas, remove from the heat. Season with salt and pepper. Keep warm for serving.

• In a large pot over a medium heat add the milk and garlic, warm until it just bubbles. Once warm scatter in the polenta and whisk until thickened, stir gently to cook the polenta. Once the polenta is cooked add the thickened cream, butter and cheese, mix until everything is combined. Season with salt and pepper.

• Serve the polenta topped with the braised green. Grate over some parmesan and top with pine nuts

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Harissa Lamb Koftas with Tahini & Raw Carrot Slaw

Harissa Lamb Koftas with Tahini & Raw Carrot Slaw

Recipe by Courtney Roulston

Ingredients

• 1/4 cup Squeaky Gate extra virgin olive oil

• 500g Coles lamb mince

• 1/4 cup pine nuts

• 1 tsp ground cumin

• 1/4 cup (60ml) apple cider vinegar

• 2 tbsp maple syrup

• 1 tsp ground sumac

• sea salt to taste

• 1 red onion

• 1 long red chili, sliced

• 3 large carrots, washed & finely grated

• 1 bunch coriander, leaves roughly chopped and stems finely sliced

• 1/4 cup sesame seeds, toasted, Plus extra to serve

• 1/3 cup tahini paste

• 1 tbsp harissa paste

• 8 pita flatbreads to serve, warmed\

• Raco frypan

Method

• To make the kofta, mix the pine nuts, cumin, finely diced remaining half of the onion, coriander stems and a pinch of salt into the lamb mince.

• Heat a non-stick frying pan over a medium heat. Using clean hands form the lamb mince into golf ball sized koftas and place into the pan. Cook for 2-3 minutes each side, turning occasionally. Add the harissa paste and remaining oil into the pan once the koftas are almost cooked through and toss to coat .

• For the carrot salad, whisk together half of the oil, half the apple cider vinegar, ground sumac, half of the maple syrup and a pinch of sea salt in a mixing bowl. Add in the sliced chili, half of the onion thinly sliced, carrot, coriander leaves and sesame seeds. Toss well through the dressing and place into a serving bowl.

• For the tahini dressing whisk together the tahini, remaining apple cider vinegar, remaining maple syrup, a pinch of salt and a ¼ cup of water.

• Place the koftas onto a warm serving plate and drizzle over tahini dressing and garnish with sesame seeds and coriander sprigs. Serve dressed koftas immediately with carrot salad and warm flatbreads.

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Grilled Pineapple with Chilli Coconut Caramel

Grilled Pineapple with Chilli Coconut Caramel

Recipe by Michael Weldon

Ingredients

• 1 pineapple, skin and core removed, cut into 8ths

• 1 lime, zest

• ¼ cup brown sugar

• ¼ tsp chilli flakes

chilli lime caramel

• 1 cup sugar

• ½ cup coconut cream

• 1 lime, juice and zest

• ¼ chilli flakes

Method

• Combine zest from 1 lime, ¼ cup sugar and chilli flakes and sprinkle over the pineapple then place onto a grill, bbq or pan.

• Cook until the pineapple slightly chars.

• In a saucepan combine the sugar and cook until it melts and caramelizes.

• Add the coconut cream. Cook out until the caramel is smooth.

• Add the lime and chilli flakes and allow to cool to room temperature.

• Serve the grilled pineapple drizzled with the caramel.

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Extra Virgin Olive Oil Mayo with Pork Scotch Egg

Extra Virgin Olive Oil Mayo with Pork Scotch Egg

Recipe by Courtney Roulston

Ingredients

• 4 Coles free range eggs, boiled for 4 ½ minutes, peeled

• 500g regular Coles pork mince

• sea salt an pepper to taste

• 1 large clove garlic, minced

• 1 long red chilli, finely chopped

• 1 tbsp fresh thyme, finely chopped

• 1 tbsp worcestershire sauce

• 700ml oil for frying

• baby parsley sprigs to serve

• 1 cup pickled cucumbers to serve

• Raco saucepan

coating

• 1 cup Seasoned plain flour for dusting

• 3 eggs, beaten

• 3 cups panko breadcrumbs

lemon mayonnaise

• 2 egg yolks

• 2 tbsp apple cider vinegar

• 1 tbsp dijon mustard

• 180ml Squeaky Gate extra virgin olive oil

• zest and juice of 1 lemon

Method

• For the mayonnaise, place egg yolks, vinegar, mustard, half the oil and a pinch of sea salt into the jug of a stick blender. Blitz until the mixture has emulsified and slowly pour in the remaining oil and lemon zest and juice. Taste for balance and set aside.

• Mix all the aromatics and Worcestershire sauce into the pork until well combined.

• Divide the pork mixture into 4 even portions and flatten into a round oval disk. Place the boiled egg into the center of the pork and work the mince around the egg to coat evenly.

• Dust the outside of the eggs in flour, then roll into the beaten egg, then roll in breadcrumbs. Give a second coating of egg and breadcrumbs to the outside of the eggs to ensure they are well protected. Repeat with the remaining 3 eggs.

• Heat the oil in a deep sided pan to 160 degrees C. Lower the eggs, 2 at a time into the oil to fry for 2-3 minutes each side, or until golden and cooked through.

• To serve, place a spoonful of the lemon mayonnaise onto a serving plate. Cut the scotch egg in half and place onto the mayonnaise. Season the egg yolk with salt and place on the pickled cucumber. Garnish with baby parsley and serve warm.

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Italian Rice With Asparagus, Pancetta & Lemon

Italian Rice With Asparagus, Pancetta & Lemon

Recipe by Courtney Roulston

Ingredients

• 2 tbsp Squeaky Gate extra virgin olive oil

• 40g butter

• 1 brown onion, diced

• 2 cloves garlic, finely chopped

• 100g panchetta, cut into batons

• 200g Coles arborio rice

• 100ml dry white wine

• 1 litre Coles low salt chicken stock, heated

• 2 bunches asparagus, cut into ½ cm rounds

• Raco saucepan

to serve

• 40g parmesan cheese, grated from a block

• juice and zest of 1 small lemon

• ½ cup basil, leaves picked

• cracked black

Method

• Heat extra virgin olive oil in a large saucepan over a medium-high heat, add the panchetta and sauté for 2 minutes to render some of the fat out. Add in the butter, onion and garlic and cook for 2-3 minutes to soften.

• Stir in the rice and toast for 2 minutes to coat the rice.

• Add in the wine and simmer until evaporated. Add in the hot stock 1 ladle at a time, continually stirring for 15-20 minutes and until all the stock has been absorbed and the rice is cooked.

• Stir through the asparagus and remaining butter for the last couple of minutes of cooking. Add a little extra water if the rice is getting too thick.

• Remove from the heat and stir through half of the parmesan and basil with the lemon zest and juice. Place into serving bowls and grate over extra parmesan, cracked black pepper and basil leaves before serving.

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Pork and Pineapple Tacos

Pork and Pineapple Tacos

Recipe by Michael Weldon

Ingredients

• 4 pork scotch Fillets

• 1tbs smoked paprika

• 1tbs cumin powder

• ½ tsp chilli powder

• ½ pineapple, cut in two

corn salsa

• 2 corn cobs

• 1 small red onion, diced

• ½ bunch of coriander, stem sliced leaves for garnish

• spring onion sauce

• 6 spring onions, charred

• 1 jalapeno, charred

• ½ bunch coriander

• ¼ cup cashews

• ¼ cup Squeaky Gate extra virgin olive oil

• 1 tbs apple cider vinegar

• ¼ white cabbage, shaved

to serve

• 8 corn tortillas, warmed in a dry pan or on bbq

Method

• In a bowl, combine the pork, paprika, cumin, chilli powder, pineapple, a pinch of salt and a drizzle of extra virgin olive oil. Mix together and set aside to marinate.

• Heat a grill, BBQ or griddle pan until smoking. Grill the vegetables for the corn salsa and spring onion sauce.

• Grill the pork and pineapple until charred. Then rest and slice both into bite-size pieces.

• In a bowl, combine the salsa ingredients, season with salt and a drizzle of extra virgin olive oil. Mix together.

• In a jug, combine the ingredients for the spring onion sauce. Blend with a stick blender until smooth.

• Serve family-style with all the ingredients on a platter along with the tortillas.

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Strawberry Almond Galette with Sour Cream Pastry

Strawberry Almond Galette with Sour Cream Pastry

Recipe by Courtney Roulston

Ingredients

galette pastry

• 200g plain flour, plus extra for dusting

• ½ tsp baking powder

• 120g salted butter, cold, cut into cubes

• 100g Bulla sour cream, chilled

almond base filling

• 80g almond meal

• 50g caster sugar

• 1 tbsp plain flour

• 1 tsp cinnamon

topping

• 600g strawberries, hulled and sliced

• 80g caster sugar

• 1 tsp vanilla bean paste

• 1 tbsp corn flour

glaze

• 1 egg

• ¼ cup sliced almonds

• 1 tbsp cane flavoured sugar

to serve

• Bulla double cream to serve

Method

• For the pastry, place flour, baking powder and butter into a food processor and blitz for 20 seconds or until the mixture looks like breadcrumbs. Add in the sour cream and pulse until the mixture comes together in a ball. Tip out onto a lightly floured work surface and press into a disc. Wrap the dough in cling film and set aside in the fridge for 2 hours to rest.

• Preheat the oven to 200 degrees. Mix together the almond base ingredients in a small bowl and toss to combine.

• Remove the pastry from the fridge and roll out onto a lightly floured work surface and roll into a 40cm circle around 4mm thick. Carefully transfer the pastry to a lined oven tray and sprinkle with the almond mixture leaving a 5cm border on the outside.

• Toss the strawberries with the sugar, vanilla and cornflour.

• Place the strawberries onto the almond mixture and carefully draw the pastry border up and over the filling, leaving an area uncovered in the middle. Brush the egg mixture all around the outside of the border and sprinkle with sliced almonds and demerara sugar.

• Bake for 35-40 minutes, or until the pastry is golden and crisp on the bottom.

• Remove from the oven and allow to cool slightly before serving with double cream.

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Pani Puri

Pani Puri

Recipe by Sarah Todd

Ingredients

potato filling

• 2 medium sized potatoes, boiled and peeled

• ½ red onion, finely chopped

• 1 green chilli, finely chopped

• 1 tbsp cumin, toasted and ground

• 1 tsp salt

• 1 handful coriander, finely chopped

• 1 tsp chaat masala

• 1 tsp fried noodles

tamarind water

• 4 cups of water

• 1 cup tamarind paste

• half cup lemon juice

• 1 tsp salt

• 1 tsp chilli powder

• 1 tsp ginger powder

• 1 tsp cumin powder

green water

• 4 cups water

  half bunch fresh mint

• half bunch fresh coriander

• 1 green chilli

• half cup lemon juice

• 1 tsp salt

• ½ tsp ground black pepper

• ½ tsp ground ginger

• pinch salt

• ½ tsp ground fennel

to serve

• 1 bag pani puri shells

• packet of sunflower seeds to serve

Method

• Mash together all ingredients for potato filling

• To make the tamarind water, combine all ingredients and bring to a simmer on stove. Then cool in fridge.

• To make the green water, blend and keep in fridge.

• To serve, press thumb into Pani Puri shells to create a hole in one end. Place 1 tsp potato filling in puri, add a drop of tamarind andtop with green water.

• Eat immediately in one mouthfull.

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