Crumbed Lamb Chops with Tomato and Caper Sauce

Crumbed Lamb Chops with Tomato and Caper Sauce

Recipe by Michael Weldon

Ingredients

• 12 lamb cutlets, beaten flat with a meat mallet or rolling pin

• 200g Coles Plain flour

• 6 eggs

• 250g panko bread crumbs

• 1/2 tsp Coles chilli flakes

• 1/4 cup parmesan grated

• 5 thyme sprigs, leaves picked

• sea salt

• Squeaky Gate extra virgin olive oil

• large Raco frypan

tomato and caper dipping sauce

• 1 small brown onion, diced

• 1 garlic clove, minced

• 2tbs balsamic vinegar

• 1tbs Coles brown sugar

• 1/4 tsp Coles chilli flakes

• 400g Coles diced canned tomatoes

• 1/4 cup capers

• sea salt

• Squeaky Gate extra virgin olive oil

• small Raco saucepan

Method

• in a bowl mix together the bread crumbs, chilli flakes, parmesan and thyme with a pinch of salt. In another bowl whisk the eggs and in the third bowl, add the flour.

• To coat the cutlets, start by coating with the flour, then with the eggs and finally with the bread crumbs. Ensure to press the bread crumbs on well. Repeat until all the cutlets are coated.

• In a small saucepan cook the onion in a drizzle of oil until it begins to caramelize. Add the garlic and cook for a minute. Add the vinegar and sugar, cook until the sugar melts and the vinegar reduces. Add the chilli flakes, tomatoes, capers and a pinch of salt. Bring to a boil and simmer for 5 minutes until the sauce thickens. Remove from the heat and allow to cool.

• Fill the bottom of a fry pan with oil and place over a medium high heat. Once hot, cook the cutlets a few at a time. Cook until the crumb is golden and crispy and the meat is just cooked. Drain cooked cutlets on a paper towel and season with salt.

• Serve with the tomato and caper sauce on the side and a light green salad.

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Summer Chop Salad

Summer Chop Salad

Recipe by Michael Weldon

Ingredients

• ½ Iceberg lettuce

• 1 radicchio

• 1 punnet multi-colour cherry tomatoes

• 1 red onion

• 1 tub cherry bocconcini

• 1 cucumber, seeds removed

• 6-8 pickled chillies, jalapenos or pepperoncini

• ½ avocado

• ½ bunch basil

• sliced black olives, plus extra for garnish

• 1 corn tortilla, diced and roasted till crisp, plus extra for garnish

anchovy dressing

• ½ olive oil

• ¼ lemon juice

• 5 anchovy fillets

• ¼ tsp black pepper

Method

• In a jug combine the dressing ingredients and blend with a stick blender until smooth.

• Chop all the salad ingredients into similar sized pieces. It’s important to chop the ingredients but still keep some texture. Combine in a large mixing bowl with the back olive and tortilla, mix all the ingredients

• Dress the salad and gently mix together to coat the salad in the dressing.

• Garnish with the extra tortillas and olives.

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Pasta and Chickpeas (Pasta E Ceci)

Pasta and Chickpeas (Pasta E Ceci)

Recipe by Courtney Roulston

Ingredients

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

• 1 brown onion, diced

• 4 cloves garlic, crushed

• sea salt and cracked black pepper to serve

• 350g San Remo risoni Pasta

• 2 tbsp tomato paste

• 2 tbsp fresh thyme, chopped

• 1 tsp dried chilli flakes

• 4 cups vegetable stock

• 1 x 400g can crushed tomatoes

• 1 x 400g can chickpeas, drained

• ½ cup flat leaf parsley, chopped

• ½ cup parmesan, grated from a block

• ¼ cup fresh basil leaves to serve

Method

• Heat a large non-stick frying pan over a medium/high heat and add in the onion and garlic. Cook for 2-3 minutes, or until fragrant then season and add in the rissoni and tomato paste and stir for 1 minute to coat the pasta in some of the oil.

• Add in the thyme, chilli flakes, stock and tomatoes. Bring up to a simmer, and cook, stirring every few minutes so the rissoni does not stick. Cook for 20-25 minutes, or until the pasta is al dente and the sauce has been absorbed.

• Stir through the parsley and half the parmesan.

• Ladle into serving bowls and grate over some extra parmesan, black pepper, extra virgin olive oil and a few basil leaves

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Courtneys Fried Chicken Burger

Courtneys Fried Chicken Burger

Recipe by Courtney Roulston

Ingredients

• 4 Coles brioche burger buns, sliced, toasted

buttermilk chicken

• 4 x Coles chicken thighs, flattened 1cm thick

• 300ml buttermilk for soaking

• 1.5 cups plain flour

• 1 tsp each salt and black pepper

• 1 tsp dried oregano

• 1 tsp garlic powder

• 2 cups Squeaky Gate extra virgin olive oil for frying

special sauce

• 3 heaped tbsp whole egg mayonnaise

• 2 tsp american mustard

• ½ small white onion, grated

• 1 tbsp gherkin relish

• ½ tsp sweet paprika

to serve

• 1 cup iceberg lettuce, finely shredded

• 4 dill pickles, sliced

Method

• Place the chicken thighs into a bowl and cover with the buttermilk and a pinch of sea salt. Refrigerate and leave to soak for 3-4 hours, or can be left overnight.

• Mix the special sauce ingredients together in a bowl and set aside.

• Mix the flour, salt, pepper, oregano, and garlic powder in a bowl.

• Drain the chicken from the buttermilk and coat generously in the flour mixture. Leave the chicken at room temperature on a tray for 10-15 minutes for the flour mixture to become slightly wet.

• Heat oil to 160 degrees C in a frying pan. Cook the chicken for 3 minutes each side, or until golden and crisp. Drain on kitchen paper and season with salt.

• Place a spoon of the special sauce onto the base of toasted buns. Top with the lettuce, pickles, fried chicken and a little extra sauce. Serve warm.

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Broccoli and Lentil Salad with Tonnato Sauce

Broccoli and Lentil Salad with Tonnato Sauce

Recipe by Courtney Roulston

Ingredients

• 2 heads broccoli, cut into cutlets lengthways

• 2 tbsp Squeaky Gate extra virgin olive oil

• sea salt and pepper to taste

lentil Salad

• 1 x 400g can Coles lentils, drained, rinsed

• 2 green spring onions, sliced

• 1/3 cup sunflower seeds, toasted

• 1/3 cup pepita seeds, toasted

• 1/3 cup flat leaf parsley, chopped

• 1/3 cup mint, chopped

• 1 long green chilli

tonnato

• 1 x 90g can tuna in oil

• 1 hard-boiled egg, peeled, roughly chopped

• ¼ cup whole egg mayonnaise

• 2 anchovy fillets in oil, drained

• 2 tsp baby capers

• juice and zest of a lemon

• ¼ cup Squeaky Gate extra virgin olive oil

Method

• Heat a grill pan over a medium/high heat. Drizzle the broccoli in extra virgin olive oil and season with sea salt. Grill the broccoli for 2-3 minutes, each side, or until charred and tender.

• Combine all the lentil salad ingredients in a bowl and mix well.

• Place all the tonnato ingredients into the jug of a stick blender, season and blitz until thick and smooth.

• To serve, place the tonnato sauce onto the base of a serving plater. Top with the grilled broccoli, lentil salad and extra lemon wedges.

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Hot Smoked Salmon with Herb Yoghurt

Hot Smoked Salmon with Herb Yoghurt

Recipe by Michael Weldon

Ingredients

• 4 pieces of salmon

rub

• 1tbs brown sugar

• 1tbs black pepper

• 1tbs sea salt

smoking

• ½ cup wood chips

• 2tbs rice

• 1tbs tea

• 1tbs brown sugar

dill cucumbers

• 2 packs baby cucumbers

• ½ cup apple cider vinegar

• ¼ cup sugar

• ¼ cup water

• 1tsp salt

• ½ bunch of dill, chopped

herb yoghurt

• 1 cup Jalna greek yoghurt, hung for 6 hours

• ½ bunch chives, sliced

• ½ bunch parsley, chopped

• ½ bunch dill. chopped

• 1tbs grain mustard

• ¼ tsp hot sauce

• black pepper

• sea salt

• lemon for serving

Method

• In saucepan bring the apple cider vinegar, sugar, water and a pinch of salt to the boil. Add the cucumbers and dill to a bowl. Once the liquid is boiled pour over the cucumbers and leave on the bench to cool.

• Coat the cut sides of salmon pieces in the rub. Place a wok over the heat and add a piece of foil into the bottom and add the smoking mix to the foil. Heat until the wood chips begin to smoke. Place the salmon on a rack that fits into the wok. Place into the wok and add the lid. Turn the heat down to low and smoke for 8-10 minutes. Once the fish is cooked through remove.

• In a bowl mix together all the herb yoghurt ingredients, add a pinch of salt and black pepper.

• Serve the smoked salmon with pickles and herb yoghurt on the side.

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Blueberry, Lemon & Thyme Clafoutis

Blueberry, Lemon & Thyme Clafoutis

Recipe by Courtney Roulston

Ingredients

• 300g blueberries

• juice & zest of ½ large lemon

• 1 tsp thyme leaves,

• 40g butter, melted, plus extra for greasing

• 1 tbsp regular white sugar, plus extra for sprinkling

• ½ cup plain flour

• ½ cup caster sugar

• sea salt to taste

• 1 tsp vanilla bean paste

• 3 free-range eggs, lightly beaten

• 1 cup full fat milk

Method

• Heat the oven to 180 degrees C (fan forced)

• Place the blueberries, lemon zest , lemon juice and thyme in a bowl.

• Use the back of a spoon to crush ¼ of the blueberries to get some juices out.

• Grease a 24cm round tin or pan with butter. Scatter over the white sugar and shake the tin to coat the butter in the sugar.

• Sift the flour into a large bowl and add the sugar, a pinch of salt and make a well in the center.

• In a separate jug mix together the eggs, vanilla, milk and melted butter. Pour half of the milk mixture into the flour and whisk to make a thick smooth batter. Whisk in the remaining wet mixture, doing this in 2 parts makes for a lump free batter.

• Spread the blueberry mixture onto the base of the prepared tin.

• Pour the batter over the blueberries and give the tin a shake to settle everything.

• Bake in the oven for 30-35 minutes, or until just set with a little wobble in the middle.

• Remove from the oven and sprinkle with a little extra white sugar while still hot. Allow to cool for 10 minutes before serving with double cream or yoghurt.

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Jerk Chicken with Rice and Peas

Jerk Chicken with Rice and Peas

Recipe by Michael Weldon

Ingredients

• 1kg chicken thighs

marinade

• 5 spring onion

• 5 garlic cloves

• 1 habanero chillies

• 1 lime, juice and zest

• 1tbs soy sauce

• 1tbs Coles brown sugar

• 1tbs honey

• 1/2tbs fresh thyme leaves

• 1/2tsp allspice, ground

• 1/2tsp black pepper

• 1/4tsp cinnamon, powder

• 1/4tsp nutmeg, powder

• 2tbs Squeaky Gate extra virgin olive oil

to serve

• sea salt

• green tabasco for serving

• 2 cups white rice, rinsed

• 1tsp coconut oil

• ¼ cup shaved coconut

• 3 cups coconut water

• 1/4tsp Coles chilli flakes

• 1 tin kidney beans

• 1 spring onion, sliced thinly

Method

• In a blender, combine all the marinade ingredients and blend until it becomes a smooth texture.

• Pour the marinade over the chicken and coat all over. Place into the fridge to marinate for 6hr- 12hrs.

• In a pot or a rice cooker; combine the rice, coconut oil, shaved coconut, coconut water. Cook following the back of pack rice cooking instructions. Once cooked fluff with a fork, add the kidney beans, spring onions and a pinch of salt.

• Remove the chicken from the fridge 30mins before you want to cook it. Heat a griddle pan or BBQ until it begins to smoke. Drizzle the chicken with a little olive oil and add to the griddle or BBQ, cook until the outside is charred and dark with the meat just done in the centre. Remove from the heat, season with a pinch of salt and allow to rest for 5 minutes.

• Serve chicken with the rice and a good dash of hot sauce.

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Breakfast Haloumi, Broccolini and Sourdough

Breakfast Haloumi, Broccolini and Sourdough

Recipe by Sarah Todd

Ingredients

• 60ml Squeaky Gate extra virgin olive oil

• 1 lemon, juiced

• 2 bunches broccolini, trimmed and sliced in half lengthways

• 200g packet soft haloumi sliced into rectangles

• 400g can chickpeas, drained and rinsed

• 220g hummus

• 1 loaf of sourdough, sliced

• 1½ tbs Togarashi

Method

• Heat a barbecue or grill plate. Combine oil and lemon juice in a large bowl and season. Split the mixture in 2.

• Add broccolini and haloumi to one bowl and gently toss to coat. Use a pastry brush to brush both sides of the sourdough slices.

• Add chickpeas to the remaining mixture, season and toss to combine.

• Grill broccolini and haloumi for 2 minutes each side or until golden. Grill sourdough for 1 minute each side.

• When you’re ready to serve, smear hummus on the sourdough and divide broccolini and haloumi among plates, scatter with chickpea and togarashi.

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Gado Gado with Crispy Fried Potatoes

Gado Gado with Crispy Fried Potatoes

Recipe by Courtney Roulston

Ingredients

• 4 x medium potatoes, skin on, diced into 1.5cm squares

• 500ml oil for frying

• 200g green beans, trimmed

• 4 x Coles free range eggs

• 2 cups white cabbage, finely sliced

• 2 x large vine-ripened tomatoes, cut into wedges

• 2 lebanese cucumber, sliced

• 150g bean sprouts

• ¼ bunch coriander, leaves picked

• 2 tbsp asian fried shallots to serve

• Deep sided Raco pan

spicy peanut sauce

• 1 large red chili, sliced, plus extra to serve

• 1 cup salted roasted peanuts

• 2 tbsp brown sugar

• 2 tbsp fish sauce

• 1 tbsp fresh lime juice

• 1 tbsp tamarind puree

• 1/3 cup hot water

• small Raco pot

Method

• For the spicy peanut sauce, process the chili, peanuts and sugar to a coarse paste in a small food processor or blender. Add in the fish sauce, lime juice and tamarind. Blend, adding in the water in small amounts until you have a smooth sauce the same consistency as mayonnaise. Add a little extra warm water If the sauce is too thick, or place into a pot over a medium heat and cook, stirring for 3-4 minutes if you have added too much water and it is too thin. Set aside.

• Blanch the green beans in a pot of salted boiling water for 2 minutes. Remove the beans with tongs and set aside. In the same pot of boiling water, cook the eggs for 7 minutes, or until cooked to your liking. Remove the eggs and place into a bowl of chilled water. Peel once cool enough to handle and slice.

• Heat the oil in a deep-sided frying pan over a medium heat. When the oil reaches 170 degrees, carefully slide in the potatoes and cook for 6-8 minutes, or until potatoes are cooked through and golden. Remove from the oil and drain on kitchen paper.

• To serve, place the cabbage, tomatoes, cucumber, bean sprouts, green beans, eggs and fried potatoes onto a large serving platter. Pour over the peanut dressing and garnish with coriander, Asian fried shallots and extra sliced red chili.

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Berry Granita

Berry Granita

Recipe by Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 20 berries, washed

• 2 cups frozen fruit of your choice

• 1 tbsp honey

• 3 cups ice

• 1 small handful of mint

Method

• Put all the ingredients except the mint into the blender and whiz for 30 seconds to 1 minute, or until you are happy with the consistency.

• Pour into cups, decorate with mint leaves, serve and enjoy!

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Indian Doughnuts

Indian Doughnuts

Recipe by Sarah Todd

Ingredients

doughnuts

• ½ cup milk powder

• ¼ cup all-purpose flour

• 1 tbsp semolina

• ¼ tsp baking soda

• 1 tsp lemon juice

• 1 tsp ghee or butter

• ¼ cup milk

• warm oil for frying

• sugar syrup

• 1 cup sugar

• 1 cup water

• 1 tsp cardamom powder

• 1 tbsp lemon juice

to serve

• coconut ice-cream

• slivered pistachios

Method

• Add dry ingredients for doughnuts into a bowl, add in lemon juice and ghee and crumble with fingers, slowly add milk until you form a smooth soft dough. Grease your hands with a little ghee and divide into 8 small balls making sure they have no cracks and place on a baking paper lined tray – very important as they will crack when frying.

• In a pot, heat oil for frying to 180 degrees. Fry 4 at a time until golden brown and drop immediately into hot sugar syrup. Repeat with final 4. Set aside and rest for 2 hours, the balls will double in size.

• Make sugar syrup, add sugar, water and cardamom into a large pot that has a good surface area and cook until sugar has dissolved (2 minutes) add lemon juice and set aside.

• To serve, place 2 doughnuts per plate, a dollop of coconut ice-cream, topped with slivered pistachios.

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Prawn & Bacon Skewers with Mango & Chilli

Prawn & Bacon Skewers with Mango & Chilli

Recipe by Michael Weldon

Ingredients

• 16 green prawns, peeled with tale piece left on.

• 8 bacon rashes, cut in half

• 4 spring onions, cut into 4cm pieces

• 1/2 mango, flesh diced

• ¼ bunch of coriander stem

• 2 garlic cloves

• 1tbs brown sugar

• 1 birdseye chilli

• 1 lime

• sea salt

  Squeaky Gate extra virgin olive oil

• 4 long skewers soaked for 30 mins

Method

• Wrap the prawn in bacon then thread one onto a skewer then add a piece of spring onion then another prawn. Repeat the process until each skewer has 4 prawns and 3 spring onion pieces on it.

• In a mortar and pestle combine the coriander stem, garlic, brown sugar, chilli and a pinch of salt with the mango and crush into a paste. Add the lime juice, mix into a glaze.

• Heat a BBQ or griddle pan until smoking. Brush the skewers with olive oil and add to the grill. Cook basting in the mango chilli glaze until caramelised and sticky.

• Serve skewers with the extra glaze as a dipping sauce.

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Black Forest Trifle Cake

Black Forest Trifle Cake

Recipe by Sarah Todd

Ingredients

• 1 kg sweet black cherries

• 100 g sugar

• 1 vanilla pod

• 1 cup water

• 1 cinnamon stick, broken in 2 pieces

• ½ cup kirsch

• 4 whole cloves

whipped cream chantilly

• 1 tsp vanilla bean paste

• 50g of white chocolate, melted

• 50 ml Bulla cream

• 200 ml Bulla whipping cream, whipped

• 2 tsp kirsch

toppings

• 250 g chocolate sponge, pre made

• 75 g chocolate

• 300 g chocolate custard

• 150 g cherry compote

Method

• Using a sharp knife or a cherry pitter, pit the cherries. Discard stalks and pits. Sprinkle sugar over the prepared cherries; gently stir and cover and leave overnight in a cool place. Next day, strain cherries and set aside keeping the juices. Add juices into a saucepan and add spices and bring to boil.

• Spoon the cherries into the sterilized preserving jar. Take the saucepan off the heat and leave for a few minutes before straining the juices into a jug through a fine mesh sieve. Discard the spices.

• Add 1 cup water and ½ cup of kirsch to the juices, stir well and pour over the cherries. Ensure cherries are totally covered by adding more kirsch, if required. Store in a cool, dark place.

• Arrange the trife by layering sponge on the bottom and then pouring over some of the cherry liquid. Layer the rest of the ingredients. Make all components the day before and a few hours before the guests arrive assemble the trifle.

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Grilled Stone Fruit with Almond & Maple Yoghurt

Grilled Stone Fruit with Almond & Maple Yoghurt

Recipe by Michael Weldon

Ingredients

• 2 cups Jalna sweet and creamy greek yoghurt, hung to thicken

• ½ cup chopped almonds, plus extra to garnish

• 2tbs maple syrup

• 1tbs dried cranberries, chopped

• 2 yellow peaches, halved stone removed

• 2 white peaches, halved stone removed

• 3 nectarines, halved stone removed

• 2tbs caster sugar

• Squeaky Gate extra virgin olive oil

Method

• Place the yoghurt into a sieve over a bowl lined with cheese cloth. Leave in the fridge to hang for a minimum of 3 hours. This will thicken the yoghurt.

• Drizzle the fruit with extra virgin olive oil and sprinkle with sugar, mix together. Place the fruit onto the grill and cook until charred and softened. Once cooked allow to cool slightly then cut into chunks.

• Combine the yoghurt, almonds, maple and cranberries on a bowl, mix together.

• Serve the grilled fruit in a bowl then top with the almond and maple yoghurt. Sprinkle over extra almonds to finish.

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Black Pepper Chicken Stir Fry

Black Pepper Chicken Stir Fry

Recipe by Courtney Roulston

Ingredients

• 800g Coles chicken thighs, cut into 2cm cubes

• 2 tbsp Squeaky Gate extra virgin olive oil

• 2 tsp whole black peppercorns, crushed in mortar & pestle

• 3 cloves garlic, finely sliced

• 20 fresh curry leaves

• ¼ bunch coriander, stems chopped, leaves picked into sprigs

• 1 long green chili, finely chopped

• 1 tbsp soy sauce

• 2 tbsp oyster sauce

• 2 tsp sesame oil

• 1-2 teaspoons maple syrup

• 30g butter, sliced into cubes

• ½ cup water

• 2 tsp corn flour

• 2 green shallots/ scallions, finely sliced

• 1 lime or lemon to serve

• Raco wok

to serve

• steamed rice

• wok tossed greens

• or noodles

Method

• Heat a wok over a high heat. Pour in half the oil and cook the chicken in batches and stir-fry until cooked through. Place the chicken into a bowl and set aside.

• Place the wok back onto a high heat with the remaining oil. Add in the ground pepper, garlic, coriander stems and chili to the wok and cook for 1 minute, or until fragrant. Add in the soy, oyster sauce, sesame oil, honey and butter and cook for 1 minute before adding in the reserved chicken. Cook for 3-4 minutes to warm the chicken back through and for the sauce to become fragrant.

• Mix together the corn flour and water into smooth slurry and pour into the wok. Cook, stirring for about 2-3 minutes, or until the sauce thickens and becomes glossy. Stir the white parts of the spring onions into the sauce and reserve the green parts.

• Place the chicken stir fry onto a serving platter and scatter over the green shallots and serve immediately with lime or lemon wedges.

• Can be served with steamed greens and steamed rice.

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Chocolate and Coffee Panna Cotta with Blueberries

Chocolate and Coffee Panna Cotta with Blueberries

Recipe by Sarah Todd

Ingredients

• 200ml milk

• 200ml cooking Bulla cream

• 200g dark chocolate

• 3 tbsp sugar

• 1 cup of espresso

• 2 sheets of gelatin

to serve

• blueberry jam

• chocolate shards

• crushed hazelnuts

Method

• Steep gelatin. In a pot, add milk, cream and sugar and bring to a simmer and pour over chocolate, and add coffee and gelatin. Strain and pour into panna cotta moulds.

• Allow to set in the fridge for a minimum of 3 hours.

• De-mould by dipping mould into warm water for 15 seconds and serve with blueberry jam, chocolate shards and hazelnuts.

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Creamy Pumpkin Pasta

Creamy Pumpkin Pasta

Recipe by Michael Weldon

Ingredients

• 1kg butternut pumpkin, grated

• 1 brown onion, sliced

• 2 garlic cloves, sliced

• ¼ tsp nutmeg

• 500mls Bulla cooking cream

• 500g San Remo Spaghetti

• ¼ cup pumpkin seeds

• ¼ cup pine nuts

• ¼ bunch parsley

• 1 lemon, zest

• 75g parmesan cheese

• Squeaky Gate extra virgin olive oil

• large Raco frypan

Method

• Cook the spaghetti following the cook instructions on the packet.

• In a large frypan over a medium heat add a drizzle of extra virgin olive oil, the onion and a pinch of salt, fry for a couple of minutes. Add the pumpkin, garlic and chilli flakes, fry off for another minute. Add the cream and nutmeg and cook until soft.

• Blend the pumpkin sauce until smooth then return to the pan. Taste and season if needed. In a bowl combine the seeds, nuts, parsley and lemon zest

• Once the pasta is cooked add to the sauce, mix through the pasta until coated. Serve the pasta topped with the seeds and herb mixture. Finish with a grating of parmesan.

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Meatballs with Zucchetti

Meatballs with Zucchetti

Recipe by Courtney Roulston

Ingredients

• 500g good quality Coles beef mince

• 500gm Coles pork mince

• 1 x free-range egg, lightly beaten

• 2 slices white bread, crusts removed

• 1/3 cup (80ml) milk

• 60gm parmesan cheese, grated from a black, plus extra to serve

• 1tbsp thyme leaves, chopped

• 1tbsp rosemary, finely chopped

• 1tbsp tomato paste

• Raco frypan

tomato sugo

• 2tbsp olive oil

• 1 brown onion, diced

• 2 cloves garlic, crushed

• ½ teaspoon whole fennel seeds, crushed

• 3 tbsp

• tomato paste

• 2 x 400g can crushed tomatoes

• 1tbsp sugar

• ½ bunch fresh basil, leaves picked

zucchetti

• 4 medium zucchini, sliced into noodles with a toothed peeler

Method

• Soak the bread in the milk and egg in a large bowl for 5 minutes to soften. Mix until the bread is broken up, then add all the remaining meatball ingredients into the bowl and mix until well combined. Roll into 12 large meatballs, place onto a tray and set aside in the refrigerator.

• For the tomato sugo, heat the oil over a medium heat in wide sided frying pan. Cook the onion for 2 minutes, or until softened. Add in the garlic and fennel seeds and cook for 1 minute before adding in the tomato paste, crushed tomatoes and sugar. Bring the sauce up to a gentle simmer and cook, stirring occasionally for 3-4 minutes.

• Remove the meatballs from the fridge and place into the tomato sauce. Cook the meatballs on a low simmer, turning occasionally for 15-20 minutes, or until cooked through. Stir through half of the basil leaves before taking off the heat.

• Place the zucchetti into serving bowls and top with the meatballs and sugo. Grate over extra Parmesan cheese and scatter with reserved basil leaves.

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Silverbeet Slaw with Pickled Currants and Parmesan

Silverbeet Slaw with Pickled Currants and Parmesan

Recipe by Courtney Roulston

Ingredients

• 1 bunch silverbeet, washed

• 5 cups white savvoy cabbage, finely shaved

• ¾ cup slivered almonds, toasted

• ½ cup mint, leaves picked, chopped

• 3 tbsp Squeaky Gate extra virgin olive oil

• 30g parmesan cheese, shaved from a block with a peeler

• pickled currants

• ¾ cup dried currants

• 1.5 cups cup white wine vinegar

• 3 tbspmaple syrup

• 1 tsp sea salt and black pepper to taste to taste

silverbeet stems

• 2 long red chillies, sliced in half lengthways

• 2 tsp cumin seeds

• 2 cloves garlic, sliced

Method

• Heat the vinegar, maple syrup, salt and ¾ cup water in a saucepan. Place the currants into a small bowl then pour over enough vinegar mixture to cover them and set aside for 15 minutes for them to plump up.

• Remove the steams from the silverbeet leaves and cut them to size so they fit in a large sterilised jar. Arrange the stems with the red chilli, garlic and cumin seeds in the jar. Pour over the remaining pickling liquid and refrigerate the stems for 3 days to pickle and use in another recipe, eat them as a snack or with cheese boards.

• Finely slice the green silverbeet leaves and add into a large bowl with the cabbage, half the almonds, mint and half the Parmesan cheese.

• Drain the currants and add half of them into the salad. Whisk the oil into the soaking liquid and pour over the salad to dress. Toss well to coat then place the salad onto a serving platter. Scatter with remaining pickled currants, almonds and shave over extra Parmesan cheese.

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