Lentil & Cauliflower Soup

Lentil & Cauliflower Soup

Recipe Michael Weldon

Ingredients

• 1 brown onion, diced

• 2 garlic cloves

• 1/2 cauliflower, cut into small pieces

• 1tsp cumin seeds

• 1L vegetable stock

• 2 tins lentils

• ¼ bunch parsley, chopped

• Jalna greek yoghurt

• sea salt

• black pepper

• Squeaky Gate extra virgin olive oil

Method

• In a large sauce pan over a medium heat add a drizzle of oil and the onion, cook for a couple of minutes to soften. Add the garlic, chilli, cumin and the cauliflower with some salt and pepper, fry for 1 minute.

• Add the stock and bring to a boil then reduce to a simmer and cook for 5-10 minutes until the cauliflower is just tender.

• Add the lentils and cook for one minute to warm through. Remove from the heat and add the parsley and lemon. Taste and adjust the seasoning to your liking.

• Serve the soup with a spoon of yoghurt

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Tomato, Onion and Basil Tart

Tomato, Onion and Basil Tart

Recipe Stephanie Alexander Kitchen Garden Foundation

Ingredients

for the pastry

• 240 g plain flour, plus extra for dusting

• pinch of salt

• 180 g butter, chopped into small pieces

• ¼ cup cold water

• extra virgin olive oil to grease the flan tin

for the filling

• ¼ cup olive oil, plus extra to grease the baking tray

• 1 onion, peeled and thinly sliced

• 10 ripe tomatoes, halved or cut into thick slices if the tomatoes are large

• 2 eggs

• salt and pepper, to taste

• ½ cup reduced-fat cream

• 50 g gruyère or similar cheese, grated

• 1 small handful of basil leaves, washed

Method

• Preheat the oven to 180°C.

• Sift the flour, along with a pinch of salt, into the bowl of the food processor.

• Add the butter to the food processor.

• Using the pulse action on the food processor, briefly combine the butter and flour until the mixture looks like breadcrumbs.

• With the motor running, add the cold water.

• Stop the machine as soon as the mixture forms a rough ball.

• Sprinkle flour onto your workbench.

• Tip the dough onto the bench and knead it briefly.

• Divide the dough in half and flatten each piece into a disc.

• Wrap in plastic and chill for 20 minutes.

• After 20 minutes, place the pastry onto a lightly floured bench and use the rolling pin to roll it out to the desired size.

• Lightly grease the flan tin. Carefully place the pastry onto the greased tin (you can roll and drape it over the rolling pin to help you lift it).

• Place the flan tin onto a baking tray and bake until the pastry becomes white(about ten minutes). Leave the pastry to cool.

• To make the filling:

• Heat the olive oil in the frying pan over medium heat. Tip in the onion, turn the heat to low and slowly fry them until they are caramelised (about 15 minutes).

• Brush the baking tray with olive oil.

• Place the tomatoes on the baking tray and bake until they are rich in colour and have collapsed a little. Allow to cool.

• Whisk the eggs, salt, pepper and cream together in the medium bowl.

• Spoon the egg mixture into the flan pastry case, using a large spoon or spatula.

• Sprinkle the cheese and basil leaves over the top of the egg mixture.

• Top with the caramelised onions and the cooked tomatoes.

• Bake for about 25 minutes or until golden brown.

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Smokey Eggplant Parma

Smokey Eggplant Parma

Recipe Michael Weldon

Ingredients

• 4 medium eggplants

napoli sauce

• 1/2 brown onion, diced

• 2 garlic cloves, diced

• 1tsp dried oregano

• 1/4tsp dried chilli

• 1tbs balsamic vinegar

• 1 tin diced tomatoes

• 1/2 bunch basil

• 1cup plain flour

• 1/2tsp black pepper

• 4 eggs, whisked

• 250g panko breadcrumbs

• 4 thyme sprigs, leaves picked

• 25g parmesan cheese, grated on a microplane

• sea salt

• oil for frying

• large Raco saucepan

to finish

• 100g mozzarella

• 50g grated parmesan

• sea salt

Method

• Place a cake rack over the largest flame you have on your stove top. Place the eggplants on the cake rack and char the skin on the outside. You want to be careful not to overcook the eggplant. Once the skin is charred and the eggplant softened remove from the flame. Cool the eggplants fully then peel off all the charred skin and delicately flatten the eggplant flesh into an even thickness.

• In a large saucepan over a medium high heat cook the onion with some olive oil and a pinch of salt until it softens. Add the garlic and cook for a minute. Add the oregano, chilli and balsamic, reduce the vinegar by half. Add the tomatoes with half a tin of water. Bring to the boil then reduce to a simmer, cook for 8 minutes. Check the sauce for seasoning then remove from the heat. Add the basil leaves on the stalks and allow to cool to room temp.

• To crumb the eggplant, set up a dish with flour and a dish with egg. In the last dish add the breadcrumbs, thyme, parmesan, lemon zest and salt, mix together. dust the eggplant in flour making sure not to coat the stem part, this needs to be kept clean. Then coat in the egg mixture and then coat in the bread crumbs.

• Heat a frypan with enough oil for deep frying to 180 deg c. Add the eggplants into the oil and fry until golden and crispy. Drain on kitchen paper and season with a pinch of salt.

• Place the eggplant onto a baking tray and top with Napoli sauce. Top with slices of mozzarella and a grate of parmesan. Place under a grill to cook until the cheese is melted and slightly golden.

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Lamb Rack with Harissa Rhubarb

Lamb Rack with Harissa Rhubarb

Recipe Sarah Todd

Ingredients

• 1 onion, finely diced

• 1 tbsp garlic paste

• 1 tbsp ginger paste

• ½ tsp ground cinnamon

• ½ tsp ground cloves

• 2 tbsp harissa

• 4 cups 2cm cubes fresh rhubarb

• 1 rack of lamb, frenched

• 2 tsp cumin ground

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 tbsp butter

• rosemary sprig

• salt and pepper to taste

to serve

• parsley

• saffron rice

Method

• In a large saucepan heat to medium heat add 1 tablespoon extra virgin olive oil. Saute onion, garlic and ginger until translucent (6-7 minutes). Add spices and harissa and cook for a further few minutes, add a little water and finish with the rhubarb. This only takes a few minutes,

• Preheat oven to 180 degrees. Sprinkle lamb with cumin and season with salt and pepper. Heat 1 tablespoon of extra virgin olive oil in a large cast-iron skillet over medium heat. When the oil is hot, place the lamb rack in the skillet and sear until golden-brown, 2 minutes on each side. Finish with a little butter and rosemary and place in the oven.

• Roast for 10-12 minutes, or until a meat thermometer inserted into the chops without touching the bone registers 60-65 degrees for medium rare. Serve with chutney.

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Pimped Pumpkin Soup With Jalapeno Coriander Salsa

Pimped Pumpkin Soup With Jalapeno Coriander Salsa

Recipe Courtney Roulston

Ingredients

• 1.5kg jap Pumpkin, peeled, cut into 2cm cubes

• 4 Tbsp Squeaky Gate extra virgin olive oil, plus extra to serve

• 1 large brown onion, sliced

• 5 cloves garlic, peeled, 4 chopped, 1 left whole

• 2 tsp ground cumin, divided in half

• 1 litre Coles chicken stock, plus 500ml water

to garnish

• 1 large ripe hass avocado, sliced into quarters

• ½ cup Bulla sour cream

• 2 cups white corn chips, roughly crushed (mission brand)

• sea salt and cracked black pepper to taste

jalapeno-coriander salsa

• 2 cups coriander leaves , washed, plus a few extra sprigs to serve

• 2 jalapeno chillies, roughly chopped

• zest and juice of 1 lime

• pinch sea salt flakes

Method

• Pre heat the oven to 180 degrees C. Toss the pumpkin with 1 tablespoon of extra virgin olive oil and a pinch of salt. Spread onto a tray and bake for 30 minutes, or until tender.

• Heat 1 tablespoon of oil in a large soup pot over a medium heat. Add in the onion and cook for 3-4 minutes to soften and become slightly brown. Add in the chopped garlic and cook for a further minute before adding in half the cumin, stock, water and the roast pumpkin. Bring the mixture up to the boil, then turn down the heat to a gentle simmer and leave for 10-15 minutes for everything to infuse.

• For the jalapeno salsa, place all the ingredients plus the extra garlic clove, remaining cumin, remaining 2 tablespoons of oil and a pinch of salt into a high speed blender. Blitz until bright green and smooth, adding extra oil if it needs loosening.

• Season the pumpkin soup and blitz with a stick blender until smooth.

• Ladle the soup into serving bowls and add in the avocado quarter, a dollop of sour cream, a drizzle of the jalapeno salsa, corn chips, some cracked pepper, a drizzle of oil and a few coriander sprigs. Serve warm.

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Lamb Biriyani

Lamb Biriyani

Recipe Sarah Todd

Ingredients

• 500g boneless lamb neck forequarter, cut into 3cm cubes

• 1/2 cup Jalna greek yoghurt

• 1 tbsp garlic paste

• 1 tbsp ginger paste

• ½ tsp cardamom powder

• ½ tsp garam masala

• 1 tsp coriander, ground

• ½ tsp turmeric

• 1 cup mint and coriander leaves

• Squeaky Gate extra virgin olive oil

• 1 tsp whole cumin, ground

• juice from 1 lemon

• 4 onions, thinly sliced, fried in 100 ml EVOO for 20 minutes

• 1 tsp saffron threads, soaked in 2 tbsp water

• 3 cups basmati rice, 75% cooked with cinnamon stick and 2 cloves

• 1 cup potatoes, quartered and fried

• 1 tbsp ghee

• 2 cups fried onions

• 3 habanero chillies

• Raco frypan

to serve

• fresh coriander chopped

Method

• Combine the lamb, yoghurt, ginger, garlic paste, cardamom, garam masala, coriander, turmeric mint and coriander leaves in a non-reactive container, season to taste and mix well. If time permits, cover and refrigerate to marinate (overnight).

• Heat extra virgin olive oil in a frypan over medium-high heat, add lamb and turn occasionally until browned all over (5 minutes), want it caramelised and slightly thickened. Add half of the fried onion, juice of half a lemon and ½ cup water. Cook now, lid on for 20 minutes.

• Take half of the rice and stir through saffron. In a shallow casserole dish with a lid, spread the white rice on the bottom, spread the meat evenly over the top and sprinkle ¼ fried onions, mixture of mint and coriander and 3 whole habanero chillis and finish with the saffron rice and fried potatoes and rest of fried onions and scatter coriander and mint and drizzle with ghee.

• Cover with foil and lid on low heat and cook through for 20 mins then serve.

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Seedy Cheesy Irish Soda Bread

Seedy Cheesy Irish Soda Bread

Recipe Courtney Roulston

Ingredients

• 300g wholemeal flour

• 250g plain flour

• 1 tsp sea salt flakes

• ½ teaspoon black pepper

• 1 tsp bi-carb soda

• 350ml full fat milk

• 250ml Jalna greek yoghurt

• 125g cheddar cheese, grated

seed toppings

• 1 tbsp pepita seeds

• 1 tbsp sesame seeds

• 1 tbsp sunflower seeds

Method

• Preheat the oven to 200 degrees C.

• Place the wholemeal flour into a large mixing bowl and sift in the plain flour, salt, and bi-carb soda. Stir in the pepper, grated cheese and make a well in the center of the bowl.

• In a separate bowl whisk the milk and Greek yoghurt together, and slowly pour into the well of the dry ingredients. Use a fork to mix the wet ingredients into the flour mixture, making sure there are no dry patches.

• Tip the dough onto a lined oven tray, dust your hands with flour and shape the dough into a large round. Flour a large knife and cut 6 or 8 large wedges into the dough, making sure to only cut halfway down into the dough. Brush the whole top of the loaf with a mixture of milk and yoghurt. Sprinkle the seeds onto different pieces of the wedges to create a pattern of seeds.

• Bake in the oven for 20 minutes, then reduce the heat to 160 degrees C and bake for a further 20 minutes, or until the dough sounds hollow when you tap on it.

• Allow to cool slightly on a wire rack before serving.

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Dal Makhani

Dal Makhani

Recipe Sarah Todd

Ingredients

• 1 tsp Pattu cumin seeds

• Squeaky Gate extra virgin olive oil

• 1 onion grated

• 2 tsp garlic paste

• 1 tsp ginger paste

• 2 tomatoes blended or 1 can tomato puree

• 2 cans black lentils

• 1 tsp Kashmiri chili

• 1 tsp coriander powder

• 1 tsp cumin powder

• ½ tsp salt

• 1 tsp sugar

• 50 g butter

• 100ml Bulla cooking cream

• large Raco saucepan

to serve

• roti

• coriander

Method

• In a large saucepan add extra virgin olive oil and cumin seeds and cook for 30 seconds until fragrant, add onion, garlic and ginger and sauté for 8 minutes until translucent.

• Add tomato and ground spices and cook for 30 seconds until aromatic.

• Add dhal and cover and cook for 15 minutes until thickened.

• Add dried fenugreek. Add butter, cooking cream, sugar and pinch of salt and stir through for 1 minute and serve with coriander and a side of roti.

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Salmon Nicoise with Sauce Vierge

Salmon Nicoise with Sauce Vierge

Recipe Courtney Roulston

Ingredients

sauce vierge

• 90ml Squeaky Gate extra virgin olive oil

• 1 large clove garlic, finely chopped

• 1 large anchovy fillet

• 2 medium sized vine-ripened tomatoes, seeds removed, flesh diced

• 1 large lemon

• 2 tbsp basil, leaves picked, sliced

• 3 x 200g salmon fillets, skin on, (middle cuts all the same size)

• 100g green beans, blanched and sliced lengthways

• 12 small black olives, roughly torn

• ¼ bunch chives, finely sliced to garnish

• ¼ bunch chervil to garnish (can be parsley or dill alternatively)

• one large Raco frypan

• 1 fresh crusty baguette to serve

Method

• For the sauce Vierge, place the oil, garlic and anchovy into a medium frying pan over a low heat and cook until the anchovy just melts into the oil. Remove from the heat, and allow to cool slightly before adding in the chopped tomatoes and set aside to infuse. Just before serving add in a squeeze of lemon juice and the chopped basil.

• Heat a BBQ or non-stick frying pan over a medium/high heat. Cut the skin from the salmon and place in the pan with a little salt. Cook the skin for 2-3 minutes each side, or until crispy. Drain on paper towel. Cut each piece of salmon into 3 lengthways (1.2cm fillets). Season with a little salt and grill the salmon for 1-2 minutes each side, or until just cooked.

• Arrange the salmon onto a serving platter along with the green beans. Scatter over the olives and dress with the sauce Vierge. Garnish with crushed crispy salmon skin, chives and chervil. Serve warm with crusty bread.

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Rice Pudding with Berry Compote

Rice Pudding with Berry Compote

Recipe Sarah Todd

Ingredients

• 50g unsalted butter

• 1⁄2 cup (100g) jasmine rice

• 1⁄2 teaspoon lightly crushed saffron threads (optional)

• 1 teaspoon Coles ground cardamom

• 6 cups (1.5 litres) milk

• 1⁄2 cup brown sugar

• 1⁄4 cup (35g) slivered almonds, toasted

• 1⁄4 cup (35g) slivered pistachios

mixed berry compote

• 1 teaspoon cornflour

• 1/3 cup (80ml) water

• 2 tablespoons caster sugar

• 125g fresh/frozen blackberries

• 125g fresh/frozen mixed berries

Method

• Heat butter in a heavy based saucepan over medium heat; add rice, saffron and cardamom. Cook, stirring until rice is lightly toasted [approximately 2 minutes]. Butter should be browned and fragrant.

• Reduce heat to low; add milk and jaggery to pan; cook stirring occasionally, until thick and creamy and rice is tender [about 45 minutes. Stand 10 minutes.

• Stir in brown sugar, almonds and half the pistachios, cook until sugar has dissolved [about 2 minutes].

• Meanwhile make mixed berry compote. Combine cornflour with water in a small saucepan until smooth. Add remaining ingredients and cook until mixture almost boils and thickens slightly. Cool.

• Spoon rice pudding into serving bowls. Top with mixed berry compote and sprinkle with remaining pistachios.

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Yoghurt Brined Fried Chicken

Yoghurt Brined Fried Chicken

Recipe By Michael Weldon

Ingredients

• 1 1/2 cups Jalna greek yoghurt

• 1 tbs cup Hot sauce

• 1/4 cup pickle juice

• 1tsp cayenne pepper

• 1kg chicken thighs or 1 Whole chicken cut into 8 portions

batter

• 1 cup plain flour

• 1/2 cup corn flour

• 1tsp garlic powder

• 1tsp onion powder

• 1tsp smoked paprika

• 1tsp cayenne pepper

• 1tsp sage powder

• 1tsp salt

• 1tsp black pepper

• 1cup soda water

• 1tbs vinegar

• oil for frying

• large Raco wok

garnish

• pickles

• pickled chillies

• coleslaw

• hot sauce

Method

• Add the Greek yoghurt, hot sauce, pickle juice, cayenne, water and chicken into a large bowl. Mix together to coat the chicken in the yoghurt mixture. Leave for at least 30 minutes but up to 12 hours.

• Heat a large wok or saucepan of oil to 180deg c.

• In a large mixing bowl combine the flours, spices, salt and pepper, whisk together. Add the soda and vinegar and mix into a thick batter. Add ½ cup of the yoghurt brine from the chicken. Whisk into a batter.

• Remove chicken from the brine and wipe off the excess. Add the chicken into the batter and coat. Drop the chicken into the oil and fry until the chicken is cooked through and the coating is golden brown and crispy!

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BBQ Blueberry & Almond Cobbler

BBQ Blueberry & Almond Cobbler

Recipe By Michael Weldon

Ingredients

• 1/4 cup butter

• 1 cup plain flour

• 1 cup caster sugar

• 1tbs baking powder

• 1/4 cup almonds, chopped

• 1 cup milk

• 1 punnet blueberries

• 1/2 cups caster sugar

• 1 lemon, zest

• salt

• Jalna yoghurt for serving

Method

• Heat a bbq with a lid or an oven to 180deg c. Rub the butter into the base of an oven safe dish.

• In a bowl mix together the flour, 1 cup caster sugar, baking powder, almond and a pinch of salt. Add the milk and fold into the flour mixture into a smooth batter. Pour into the buttered oven dish.

• In a bowl combine the blueberries, 1/2 cup caster sugar and lemon zest, mix together. Pour the blueberries into the dish and put onto the BBQ or into the oven. Bake until the batter is set and lightly golden.

• Serve topped with yoghurt.

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Red Curry Cauliflower with Coconut Cashew Lime

Red Curry Cauliflower with Coconut Cashew Lime

Recipe By Courtney Roulston

Ingredients

• 1 large cauliflower, cut into florets

• 2 tbsp Squeaky Gate extra virgin olive oil for roasting

• sea salt to taste

• 1 tbsp thai red curry paste

• 300ml coconut cream

• 1 tbsp fish sauce

• juice of 1 lime

• 1 tbsp honey

• 3 cups baby kale leaves

• 1/3 cup shredded or shaved coconut, toasted

• 2/3 cups roasted cashews

• ½ cup coriander, sprigs picked

• 1 long red chilies, sliced

• 2 kaffir lime leaves, finely shredded

Method

• Toss the cauliflower in oil and salt and place onto a lined oven tray. Heat the oven to 180 degrees and roast the cauliflower for 25-30 minutes, or until cooked through and slightly coloured.

• Heat the red curry paste in a saucepan with a little oil, then add in half the coconut cream. Bring up to the boil and reduce slightly. Remove from the heat and add in the remaining coconut cream, fish sauce, lime juice and honey. Taste for balance of sweet, sour, salty & hot. Adjust if needed.

• Allow the cauliflower to cool slightly before adding in the kale leaves. Drizzle the red curry sauce mixture over the cauliflower and gently toss to coat.

• To serve place the dressed cauliflower onto a serving platter.

• Garnish with cashew nuts, chili, coriander and kaffir lime leaves.

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Smoked Paprika & Toasted Red Pepper Potato Bake

Smoked Paprika & Toasted Red Pepper Potato Bake

Recipe By Michael Weldon

Ingredients

• 1kg potatoes, sliced thinly

• 2 red pepper, charred and peeled

• 1 red onion, sliced thinly

• 600mls Bulla cooking cream

• 1tbs smoked paprika

• 1 garlic clove, grated

• 2 bay leaves

• 3 thyme sprigs

• 3 rosemary sprigs

• 50g parmesan cheese

Method

• In a saucepan combine the cream, smoked paprika, garlic clove and a pinch of salt. Tie the herbs into a little bouquet and place into the cream. Place the saucepan over a medium heat and bring to the simmer. Remove from the heat and allow to cool.

• In an oven safe dish layer the potatoes, onion and red pepper. Pour over the cream mixture making sure to take the bouquet out and discard. Add the parmesan cheese to the top then cover with baking paper and foil.

• Place the potato bake into a 180deg c oven for 20 mins. Remove the foil and baking paper and bake for a further 15-20mins until the cheese is golden and the potatoes are cooked through.

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Masterstock Chicken with Spring Onion Dressing

Masterstock Chicken with Spring Onion Dressing

Recipe By Courtney Roulston

Ingredients

• 1 Coles free range chicken (around 1.8kg)

• 2 tbsp ginger, peeled, chopped

• ½ cup Squeaky Gate extra virgin olive oil

• ½ tsp sea salt flakes

• pinch white pepper

• 1 long red chilli, sliced to serve

• 8 spring onions- green part

master stock Ingredients

• 1 cup shaoxing wine (chinese cooking wine)

• 1.5 cup soy sauce

• ½ cup honey

• 1/3 cup sliced ginger

• 8 spring onions, white halves only

• 1 head garlic, cut in half horizontally

• 2 strips orange peel

• 1 stick cinnamon

• 1 star anise

Method

• Place all the master stock ingredients into a large pot along with 5 litres of water. Bring up to a boil for 10 minutes to allow the aromatics to become fragrant.

• Cut the excess fat off of the chicken.

• Turn the heat down to a very gentle simmer and add the chicken into the pot breast side down. Make sure there is enough water in the pot to cover the chicken. Place a lid on the pot and leave on a very low heat for 1.5-2 hours- there should only be the occasional blip hitting the surface. Remove from the heat and leave the chicken to steep in the broth.

• To make the spring onion dressing, place the ginger into a mortar and pestle and add in the sliced green parts of the spring onion and gently pound into a paste. Gently mix into the ginger. Heat the extra virgin olive oil in a small pot and pour over the spring onion mixture. Stir to combine and season with salt and white pepper. Set aside.

• Remove the chicken from the broth and allow to rest for 5 minutes before slicing into portions. Place onto a serving platter and serve with the spring onion dressing and sliced chilli.

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Summer Vegetable Omelette Stack

Summer Vegetable Omelette Stack

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

for the omelette

• 6 eggs, lightly beaten

• ½ cup fresh breadcrumbs

• 2 tbsp fresh parmesan

• salt, to taste

• pepper, to taste

• 1 tbsp Squeaky Gate extra virgin olive oil

for the vegetables

• 1 red capsicum, finely sliced

• 1 green capsicum, finely sliced

• 1 eggplant, finely sliced

• 2 zucchini, finely sliced

• 2 tbsp Squeaky Gate extra virgin olive oil

for construction

• 2 handfuls of spinach or silverbeet (stems removed), finely sliced

• 125 g mozzarella cheese, finely sliced or grated

• 50 g parmesan, grated

• 1 quantity tomato & basil sauce

Method

• To make the omelettes:

• Mix all of the omelette ingredients except the olive oil together in a medium bowl.

• Heat ½ tsp of extra virgin olive oil in the 20 cm frying pan over medium heat.

• Pour in just enough omelette mix to cover the base of the pan. Cook for about 1 minute, then flip and cook the other side. Remove the cooked omelette and place it on a plate.

• Continue the omelette cooking process until all the batter is used – you should have at least eight round omelettes.

• To grill the vegetables:

• Cook the capsicum in a little oil in the large frying pan over high heat.

• Add the cooked capsicum to a medium bowl to cool.

• Continue cooking the remaining vegetables and add them to the bowl.

• In each of two small bowls place six slices of each cooked vegetable and save them for the top of the two stacks.

• To construct:

• Divide the spinach or silverbeet between two medium bowls.

• Divide the grated mozzarella between two small bowls.

• Divide the grated parmesan between two small bowls.

  Construction – both groups make a stack each

• Preheat the oven to 180°C.

• Each group begins with a round plate.

• Place a spoonful of the Tomato & Basil Sauce on the plate.

• Top with an omelette.

• Add a layer of spinach or silverbeet, then a layer of vegetables, a layer of mozzarella, a layer of sauce, a sprinkle of parmesan and then another omelette.

• Repeat the process until you have placed your fourth omelette on the top.

• Top with the reserved vegetables and a sprinkle of cheese.

• Place the stack in the oven for 5–10 minutes.

• Slice into wedges and serve.

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Turkish Kebab

Turkish Kebab

Recipe By Sarah Todd

Ingredients

• 1 can cannellini beans, drained

• 2 tomatoes, diced

• ½ red onion, thinly sliced

• 1 cup parsley, chopped

• 1 tsp sumac

• ½ tsp salt

• ½ lemon juiced

• 2 tbsp Squeaky Gate extra virgin olive oil

• 500g chicken drumstick fillets

• 250g yoghurt

• 2 tsp smoked paprika

• ½ tsp ground cumin

• ½ tsp ground coriander

• ½ tsp chilli powder

• 1 lemon, zested and juiced

• 4 garlic cloves, crushed

• 2 tsp flaky sea salt

to serve

• baba ganoush

• roasted red peppers

• fresh herbs

Method

• Place the drained cannellini beans in a large bowl and add chopped tomatoes, sliced red onions and chopped parsley to the beans. Stir well and set aside.

• In a small bowl, mix sumac, aleppo pepper, salt, lemon juice and olive oil and pour it on the salad.

• Combine all the ingredients for the yoghurt marinade (apart from chicken) in a large bowl and stir together.

• Add the chicken and massage the marinade in with your hands, then leave to marinate (or ideally overnight). Preheat a grill to the highest setting. Thread chicken onto skewers.

• Place on a grill pan or bbq and cook for about 5 minutes either side – you want the yoghurt to char and blister slightly, but keep an eye on it and don't let it burn too much.

• Ensure the chicken is thoroughly cooked by cutting one of the pieces in half and ensuring the juices run clear.

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Whipped Feta and Tomato Bruschetta

Whipped Feta and Tomato Bruschetta

Recipe By Michael Weldon

Ingredients

whipped feta

• 200g danish feta

• ½ cup Jalna greek yoghurt

• 1 garlic clove, grated

• 2tbs Squeaky Gate extra virgin olive oil

bruschetta

• 1 loaf of sourdough, sliced

• 1 punnet medley tomatoes (multi colour heirloom tomatoes), cut into slices and odd sized pieces

• 1 small shallot, sliced thinly

• 4 pepperoncini chillies (international isle), sliced into rings

• ½ bunch parsley

• sea salt

• Squeaky Gate extra virgin olive oil

• Raco griddle pan

Method

• Heat a griddle pan over a high heat until it smokes. Drizzle bread with extra virgin olive oil and grill until each side has good bar marks.

• In a jug or bowl combine the feta, yoghurt, garlic and extra virgin olive oil, process with a stick blender until smooth.

• In a bowl combine the tomatoes and shallot, dress with extra virgin olive oil, salt and pepper. Allow to sit and marinate together for 5 minutes.

• Spread the whipped feta on the bread, top with the tomato and shallot mixture. Garnish with pepperoncini and parsley leaves. Enjoy

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Cheese Cob

Cheese Cob

Recipe By Sarah Todd

Ingredients

• 1 cob loaf

• 1 onion diced

• 2 garlic cloves, finely chopped

• 4 bacon rashers, finely diced

• 1 block cream cheese

• 1 cup grated cheese

• 300ml Bulla cooking cream

• salt and pepper to taste

• spring onion

• Raco frypan

to serve

• crudités

Method

• Cut the top of the cob and pull out all of the centre in chunks. Place on a baking tray and bake at 180 degrees until slightly toasted, 20 minutes.

• In a fry pan, cook bacon, onion and garlic until crisp and cooked through (5-6 minutes). Mix together with the rest of the ingredients other than spring onion. Slice the spring onion and put the white parts at the bottom of the cob followed by the grated cheese. Pour the mix into the bread loaf and bake until golden surrounded by the bread insides, around 60 minutes taking out the side bread half way through. Serve immediately with crudités and green ends of the spring onion.

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Spring Onion and Asparagus with Miso Yoghurt

Spring Onion and Asparagus with Miso Yoghurt

Recipe By Michael Weldon

Ingredients

miso yoghurt

• ½ cup Jalna greek yoghurt

• 2tbs miso

• 1tbs sesame oil

• 1tsp smoked paprika

• sea salt

• 1 bunch of spring onions

• 2 bunch asparagus

• 200g yellow beans

• Squeaky Gate extra virgin olive oil

• sea salt

• ¼ bunch parsley leaves

• ¼ toasted pine nuts

• sea salt

• Raco griddle pan

Method

• In a mixing bowl combine all the ingredients for the miso yoghurt. Whish together until evenly combined.

• Heat a BBQ or griddle pan until it begins to smoke. Drizzle the spring onions, asparagus and beans with extra virgin olive oil and a pinch of salt. Place on the grill and cook until charred.

• To serve spread the miso yoghurt on a platter then top with the grilled veggies. Finish with the pinenuts, a drizzle of extra virgin olive oil and the parsley leaves.

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