Soy Pickled Eggs

Soy Pickled Eggs

Recipe By Courtney Roulston

Ingredients

• 6 large free range eggs, room temperature

• 3 cloves garlic, peeled, sliced

• 1 long red chilli, sliced

• 2/3 cup gluten free soy sauce

• 2 tbs rice wine vinegar

• 2 tbs mirin

• 1 tbs honey or sugar

• 2 tsp sesame oil

• 1 tsp toasted white sesame seeds, to serve

• 1 tbs chives, to serve

Method

• Carefully lower the eggs into a saucepan of gently boiling water. When the water comes back up to a boil, cook the eggs for 6 minutes. Use a slotted spoon to remove the eggs and place into a bowl of iced water to stop them cooking. Leave for 5 minutes to cool, then peel and set aside.

• Meanwhile place the garlic, chilli, soy sauce, vinegar, honey, sesame oil and 1 cup of water in a small pot over a medium heat. Bring up to the boil, then reduce heat and simmer for 5 minutes.

• Remove soy mixture from the heat and add in the eggs. Leave to sit at room temperature for a minimum of 2 hours to marinate. Once the mixture has cooled you can place in a sealed container in the fridge for 2-3 days to get maximum flavour.

• To serve, drain and slice the eggs in half. Sprinkle with sesame seeds and chives before serving.

• Best served on steamed rice, congee, noodles or salads.

More like this

Extra Virgin Olive Oil, Mandarin and Rosemary Marinated Olives

Extra Virgin Olive Oil, Mandarin and Rosemary Marinated Olives

Recipe By Michael Weldon

Ingredients

• 1 cup Squeaky Gate extra virgin olive oil

• 2 garlic cloves

• 2 large pieces of mandarin peel

• 4 rosemary sprigs

• 2 long red chillies, split

• 2 bay leaves

• 1 tsp sea salt

• 500 g assorted olives in brine, different colours and sizes 

Method

• In a sauce pan over a medium heat warm the extra virgin olive oil. Once warm, add the garlic, mandarin, rosemary, chilli, bay leaves and salt, gently cook for 5 minutes.

• Add the olives and cook on low for a further 5 minutes. Serve warm.

More like this

BBQ Lamb Chops With Burst Tomato & Bean Salsa

BBQ Lamb Chops With Burst Tomato & Bean Salsa

Recipe By Courtney Roulston

Ingredients

• 8 medium-sized Coles lamb loin chops, leave the fat on

• sea salt and cracked pepper to taste

• 1/3 cup Squeaky Gate extra virgin olive oil

• 1 small red onion, sliced into thin wedges

• 2 cloves garlic, sliced

• 2 good quality anchovy fillets *optional

• 4 thyme sprigs, leaves picked

• 250 g Coles red perino cherry tomatoes

• 400 g can white cannellini beans, drained

• 1 tbs white or red wine vinegar

• 10 basil leaves, torn

• 3 cups rocket leaves to serve

• 1 lemon to serve 

Cooked on The Ziggy available at Barbeques Galore

Method

• Pre-heat a BBQ grill to a medium heat.

• Warm the extra virgin olive oil in a frying pan over a medium heat. Add in the onion and cook for 2 minutes to soften. Add in the garlic and anchovy fillets and cook for 2 minutes, or until the garlic is fragrant and the anchovies have melted. Stir through the thyme and tomatoes and leave on a gentle heat for 5 minutes to blister the tomatoes.

• Meanwhile, season the lamb loin chops and place onto the grill. Cook for 3 minutes each side, or until golden and caramelised on the outside. Remove from the grill and allow to rest in a warm spot on a tray.

• Stir the white beans, vinegar, basil, a pinch of salt and pepper into the tomatoes. Leave to warm through for 2-3 minutes while the lamb is resting.

• Pour any juices that have come from the lamb into the tomato salsa. Place the rocket onto the side of a serving platter. Spoon half the salsa mixture onto the plate and top with the lamb chops. Spoon over the remaining salsa mixture and crack over a little extra black pepper, sea salt and lemon wedges. Serve warm. 

More like this

Dukkah

Dukkah

Recipe By Courtney Roulston

Ingredients

• ½ cup hazelnuts

• 2 tbs whole coriander seeds

• 2 tbs whole cumin seeds

• 2 tsp whole fennel seeds

• 1/3 cup white sesame seeds

• ½ cup roast whole almonds

• ½ cup unsalted roasted cashews

• ½ cup unsalted pistachio nuts

• 1 tsp sea salt flakes

• 1 tsp cracked black pepper

Method

• In a medium-sized frying pan over a medium heat, add the hazelnuts and toast for 4-5 minutes, or until fragrant and coloured. Remove from the pan and wrap in a clean tea towel. Leave for 5 minutes before rubbing the nuts in the towel to remove most of the outer skin. Set aside.

• Meanwhile place the same pan back onto a medium heat and add in the coriander, cumin and fennel. Toast the spices for 2-3 minutes, or until fragrant. Place them into a spice grinder or mortar and pestle until broken up.

• Toast the sesame seeds in the same pan over a medium heat for 2-3 minutes, or until golden. Add into the food processor along with the hazelnuts, almonds, cashews, pistachio nuts, salt and pepper. Pulse until the mixture has combined, but still has some chunks of the nuts in the mixture for texture.

• Place the dukkah into a large dry sterilised jar and enjoy used in a wide variety of recipes!

More like this

Strawberry and Burrata Panzanella Salad

Strawberry & Burrata Panzanella Salad

Recipe By Michael Weldon

Ingredients

• 2 cups stale sour dough, torn into bite sized pieces

• 1/3 cup Squeaky Gate extra virgin olive oil

• sea salt

• 1 punnet of Coles strawberries, tops removed

• 1 small red onion, sliced thinly

• 1 parsley, leaves picked

• ½ tsp black pepper

• sea salt

• Squeaky Gate extra virgin olive oil

To Serve

• 1 burrata

Method

• Heat fry pan over a medium high heat. Pour in enough oil to cover the bottom of the pan. Once hot, add in the bread and fry until golden all over. Remove and chilli slightly.

• In a large bowl, mix the strawberries, red onion and a pinch of salt to allow the juices to draw out of the strawberries and onion. Add the croutons into bowl and toss to coat. Add the parsley, pepper and a drizzle of olive oil. Lightly massage and toss the ingredients together. 

• To serve, place the burrata in the centre of the bowl and garnish with extra herbs and a drizzle of olive oil. 

More like this

Roast Pumpkin, Tamari Seeds & Sesame-Ginger Dressing

Roast Pumpkin, Tamari Seeds & Sesame-Ginger Dressing

Recipe By Courtney Roulston

Ingredients

• 1 medium sized butternut pumpkin

• 2 tbs Squeaky Gate extra virgin olive oil

• sea salt to taste

• ¼ cup flat leaf parsley, leaves picked 

Tamari Seeds

• 1 tbs sunflower seeds

• 2 tbs whole almonds, chopped

• 1 tbs white sesame seeds

• 2 tsp tamari soy sauce 

Sesame-Ginger Dressing

• 1 tbs tahini paste

• 1 heaped tsp ginger, finely grated

• 2 tbs apple cider vinegar

• 1 tbs maple syrup

• 2-3 tbs water 

Method

• Pre heat the oven and a lined roasting tray to 190 degrees (°C). Split the pumpkin in half lengthways and drizzle with 1 ½ tablespoons of the oil and a pinch of salt. Place the pumpkin cut side down onto the hot tray and roast for 50 minutes, or until the pumpkin is tender to the touch. Remove from the oven and scoop out the seeds if desired-they are edible if you want to leave them in.

• Heat a small frying pan over a medium heat and add in the seeds. Cook for 2-3 minutes, or until toasted. Add in the remaining oil and tamari. Continue to cook, stirring for 2-3 minutes or until the seeds are crisp and golden. Set aside.

• Whisk all the dressing ingredients together until smooth and creamy, adding a little more water if the mixture is too thick. 

• Place the pumpkin halves onto serving plates and drizzle with the dressing. Scatter over tamari seeds and garnish with parsley. 

More like this

Lemon Myrtle Cookies

Lemon Myrtle Cookies

Recipe By Nornie Bero

Ingredients

• 225 g butter, at room temperature

• 225 g raw caster (superfine) sugar

• 1 tbs vanilla extract

• 3 free range eggs

• 350 g self-raising flour, sifted

• 20 g Mabu Mabu lemon myrtle, ground

• 1 tsp poppy seeds

Method

• Preheat the oven to 180 degrees (°C).

• Whisk the butter, sugar and vanilla until creamy.  Add one egg at a time, mixing until combined.

• In a separate bowl, mix together the flour, ground lemon myrtle and poppy seeds.  Fold the wet mix into the dry mix.

• Roll into small balls, about 1 tablespoon of mixture each.

• Line a baking tray with baking paper. Place the balls on the baking paper and press each one down with a fork.

• Bake for 15–20 minutes.

More like this

Celery & Avocado Tabouleh

Celery & Avocado Tabouleh

Recipe By Courtney Roulston

Ingredients

• 1 cup tri-coloured quinoa, rinsed

• 5 stalks of celery, finely diced, plus the pale inner leaves reserved to garnish

• ½ cup walnuts, chopped

• ½ cup roast almonds, chopped, plus extra to serve

• 1 long green chilli, finely diced

• 1/3 cup white sesame seeds, toasted

• 3 green spring onions, finely sliced

• 1 large avocado, diced

• ¼ bunch fresh dill

• ½ bunch coriander or flat leaf parsley, chopped 

Dressing

• 1 tbs tahini paste

• 4 tbs white wine vinegar

• ½ clove garlic, finely grated

• 1 tsp sumac

• 2 tbs maple syrup

• sea salt and pepper to taste

• 2-3 tbs Squeaky Gate extra virgin olive oil

Method

• Place the rinsed quinoa into a small pot with 1.5 cups water over a medium heat. Bring up to a simmer for 8-10 minutes, or until the water has been absorbed. Turn the heat down to very low, cover with a lid and leave to steam for 10 minutes, or until the quinoa is light and fluffy. Spread out onto a flat tray to cool completely.

• Place all of the tabouleh ingredients into a large mixing bowl along with the cooled quinoa.

• Whisk all of the dressing ingredients until smooth. Taste for balance of creamy, sour and sweet.

• Toss the dressing through the celery mixture and place into a serving bowl. Garnish with a few extra almonds before serving.

More like this

Chilli Crunch Oil Two Ways

Chilli Crunch Oil Two Ways

Recipe By Courtney Roulston

Ingredients

• 500 ml Squeaky Gate extra virgin olive oil

• 4 bay leaves

• ½ tsp whole fennel seeds

• 2 star anise

• 1 cinnamon stick

• 1 tsp Sichuan peppercorns (or black peppercorns)

• 4 cardamom pods, cracked

• 4 whole cloves

• 4 large cloves garlic, finely chopped

• 1 cup dried chilli flakes

• 1 tsp sea salt flakes

• 2 tbs soy sauce

• 1 tbs Asian fried shallots

• 1 tbs white sesame seeds, toasted

• 1/3 cup roasted peanuts, roughly chopped

Method

• Pour the extra virgin olive oil into saucepan over a low-medium heat and add in the bay leaves, fennel, star anise, cinnamon, peppercorns, cardamom and cloves. Leave the spices on a gentle heat for 20-25 minutes (don’t let the oil get too hot otherwise the spices can burn and become bitter).

• Divide the chilli flakes amongst 2 heat-proof bowls. Add the fried shallots, sesame seeds and peanuts into one of the bowls.

• Strain the whole spices from the oil then place the pot back onto a low heat. Add in the garlic and let it gently infuse for 3-4 minutes, or until the garlic is just starting to turn brown. Carefully pour half the oil and garlic mixture over each bowl of chilli flakes. Season the bowl of just chilli flakes with sea salt and add the soy sauce into the bowl with the peanuts.

• Allow the oil to cool before transferring into 2 separate sterilised jars.

• Put this on anything…eggs, noodles, rice, dumplings, soups, salads, dips, everything!

More like this

Honey & Pistachio Yoghurt Cheesecake

Honey & Pistachio Yoghurt Cheesecake

Recipe By Courtney Roulston

Ingredients

• 500 g Jalna pot set creamy vanilla yoghurt

• 400 g digestive biscuits

• ½ tsp cinnamon

• ¼ tsp ground cardamom

• 120 g butter, melted

• 5 gelatin leaves

• zest & juice of 2 lemons

• ½ cup honey

• 600 ml thickened cream

Topping

• 2 tbs honey

• 2 tbs pistachio nuts, crushed

• 2 tbs edible dried rose petals

Method

• Crush the biscuits in batches in a food processor into a fine crumb then place them into a bowl. Stir through the cinnamon, cardamom and melted butter until well combined.

• Press the mixture into the bottom and sides of a lined spring-form 23cm cake tin in an even layer and chill for 30 minutes.

• Soak the gelatin leaves in cold water for 5 minutes.

• Place the lemon juice and honey into a small saucepan over a medium heat. Stir until the honey dissolves then take off the heat. Drain the gelatin leaves and add to the lemon mixture and stir until smooth and all the gelatin has dissolved.

• In a large bowl whisk the cream and yoghurt together until smooth. Stir through the lemon zest and gelatin mixture then pour into the biscuit lined pan and refrigerate overnight to set.

• Remove from the refrigerator and drizzle with honey and scatter with pistachio nuts & dried rose petals before slicing and serving.

More like this

Smoked Salmon Tart

Smoked Salmon Tart

Recipe By Courtney Roulston

Ingredients

• 2 sheets store-bought puff pastry

• 1 free-range egg, beaten

• 200 g Coles spreadable cream cheese

• 150 g cold smoked salmon slices

• 1 Lebanese cucumber, peeled into ribbons (in iced water)

• 1 tbs Squeaky Gate extra virgin olive oil 

• 1/3 cup fresh dill sprigs

• 1 lemon to serve 

Pickled Onions

• ½ red onion, sliced into thin wedges

• ½ cup red wine vinegar

• 1 tbs sugar 

Seed Mix

• 1 tbs each white & black sesame seeds, toasted

• 1 tbs poppy seeds

• ½ teaspoon dried onion

• ½ teaspoon each sea salt & pepper 

Method

• Pre heat the oven to 200 degrees (°C).

• For the pickled onion, place the vinegar, sugar and a pinch of salt in a small pot over a medium heat. Bring up to the boil then remove from the heat and add in the onions. Set aside at room temperature for 15 minutes to pickle.

• Mix all the seed mix ingredients together in a bowl. Place the 2 sheets of pastry on top of each other on a lined oven tray and gently roll out into a rectangle with a rolling pin. Using a fork spike holes all over the middle of the pastry, leaving a 3 cm border. Brush the pastry all over with egg wash and sprinkle the seed mix all onto the border.

• Bake the pastry for 20-25 minutes, or until golden and puffy. Remove from the oven and allow to cool slightly-Press down the middle if it has puffed up.

• Spread the cream cheese over the tart. Layer the smoked salmon and cucumber ribbons over the top of the cream cheese. Drain the pickled onions and scatter over the tart along with the dill, lemon zest and a drizzle of extra virgin olive oil. Cut into squares before serving.

More like this

Smoked Lamb Shoulder with Coriander Sauce

Smoked Lamb Shoulder with Coriander Sauce

Recipe By Michael Weldon

Ingredients

• 1 boneless lamb shoulder (around 2 kg)

• 2 tbs smoked paprika

• 1 tbs brown sugar

• 1 tbs cumin

• 1 tbs coriander powder

• 1 tbs cinnamon

• 1 tsp black pepper

• sea salt

Coriander Sauce

• 1 bunch coriander

• ½ bunch basil

• 2 garlic cloves

• ¼ cup olive oil

• 1 lemon, juice

• sea salt

Chopped Herb and Tomato Salad

• 1 bunch coriander, chopped

• ½ bunch mint, chopped

• ½ bunch basil, chopped

• 1 small red onion, chopped

• ½ punnet yellow cherry tomatoes, chopped

• 1 tbs olive oil

• 1 tbs white wine vinegar

• sea salt

Garnish

• pita

• extra fresh herbs

Method

• Heat your smoker to 140 degrees (°C) with an even and consistent level of smoke. 

• Mix together the paprika, cumin, coriander powder, cinnamon, brown sugar, salt and black pepper. Sprinkle then press the rub mixture over the lamb shoulder in an even layer and pat down. Place onto the smoker and smoker for 4 – 6 hours until tender.

• Combine the coriander sauce ingredients and blend until smooth. Taste and season with sea salt if needed.

• Combine all the chopped salad ingredients, mix until dressed. Taste and season with sea salt if needed. 

• Once the lamb is cooked allow to rest slightly. Slice or flake with forks.

• Serve the lamb and salad on a plate topped with the sauce or serve in a pita.

More like this

Whipped Hummus with Spring Greens, Lemon & Almonds

Whipped Hummus with Spring Greens, Lemon & Almonds

Recipe By Courtney Roulston

Ingredients

• 1 bunch asparagus, trimmed

• 4 Coles baby cucumbers, sliced into rings

• ½ cup peas, blanched, cooled

• 4 red radish, sliced into thin rounds

• 1 French/golden shallot, sliced into rings

• 1/3 cup roasted whole almonds, chopped

• 1/3 cup coriander, sprigs picked (in iced water)

• ½ tsp sumac

• 2 large or 4 small Lebanese flatbreads, toasted to serve

Whipped Hummus

• 2 cans Coles chick peas, drained, with the ½ cup liquid reserved

• 1 clove garlic, peeled

• 2 tbs tahini paste

• 1 tsp ground cumin

• juice of 1 large lemon (1/3 cup), zest reserved for garnish

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

• sea salt to taste

Method

• Brush the asparagus in a little oil and grill for 2-3 minutes, or until charred and tender. Slice into 10cm lengths and set aside to cool.

• Brush the flatbread in a little oil and grill or bake until crispy. Set aside.

• Place all the hummus ingredients into the base of a large food processor bowl, reserving the chickpea liquid. Season with a pinch of salt and start to blitz to break up into a rough paste. Slowly pour in the chickpea liquid while the blades are running and whip until the hummus is fluffy and smooth, adding a little iced water if the mixture still needs loosening.

• Spread the hummus onto the base of a large serving plate. Top the hummus with asparagus, cucumbers, peas, radish, shallot, almonds, coriander, a sprinkle of sumac, reserved lemon zest and a drizzle of extra virgin olive oil.

• Break the flatbreads into rough pieces and serve with the hummus.

More like this

Blistered Tomato Turkish Bread with Mozzarella & Garlic Oil

Blistered Tomato Turkish Bread with Mozzarella & Garlic Oil

Recipe By Courtney Roulston

Ingredients

• ½ cup (125ml) Squeaky Gate extra virgin olive oil

• 4 cloves garlic, sliced

• 1 long red chilli, sliced into rings

• 12 pitted kalamata olives, torn

• 300g Coles vine ripened cherry tomatoes

• 4 large Coles truss tomatoes

• sea salt to taste

• 1 loaf Turkish bread

• 2 x 200g tubs fresh mozzarella, drained

• 2 tbs Coles finest balsamic vinegar, to serve

• ½ cup basil leaves to serve

Method

• Pre heat a BBQ grill to a medium high heat. Warm the oil in a pot over a medium heat and add in the garlic, chilli and crushed olives. Leave on a gentle heat for 6-8 minutes, or until the garlic is fragrant and starting to colour. Set aside.

• Brush the tomatoes with a little of the oil and grill for 6-8 minutes, or until starting to burn and blister on the outside. Place the tomatoes on a tray and set aside to cool slightly.

• Brush a little of the oil onto the Turkish bread and warm on the BBQ 1-2 minutes each side.

• Tear the mozzarella cheese into rough strips and place onto the bread. Slice the large blistered tomatoes into thick slices and arrange onto the bread. Add on the vine tomatoes onto the bread, squeezing a little tomato juice out of a couple of them. Spoon over the garlic, chilli and olives to dress the tomatoes. Season with a pinch of sea salt and drizzle with a little aged balsamic. Slice into wedges and garnish with fresh basil leaves before serving.

More like this

Lemon Curd

Lemon Curd

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• zest and juice of 3 large lemons

• 100 g vanilla caster sugar

• 5 egg yolks

• 150 g salted butter

Method

• Half fill the saucepan with water and put it on to boil.

• Prepare all of the ingredients based on the instructions in the ingredients list.

• Place lemon zest and juice, sugar and egg yolks into the stainless steel bowl.

• Place the bowl over the saucepan of boiling water, making sure the water doesn’t touch the bowl. Whisk constantly until the mixture thickens like custard and is frothy.

• Chop the butter into 1 cm cubes.

• Remove the bowl from the heat and whisk in the butter until the mixture is smooth.

• Place into sterilised jars with lids.

• Refrigerate until required.

More like this

Australian Corned Beef Sandwich

Australian Corned Beef Sandwich

Recipe By Sarah Todd

Ingredients

dressing

• 4 tbsp Jalna greek yoghurt

• 1 tbsp tomato sauce

• 1 tbsp dill pickle relish

• 1 tbsp lemon juice

• 1 tsp horseradish from a jar

• salt and freshly ground black pepper

sauerkraut

• 1 cup carrots, cut matchsticks

• 1 tbsp sea salt

• 1 tbsp dried oregano

• 1⁄2 tsp red chili flakes

• 2 medium red onions, very thinly sliced lengthwise

• 1 large head green cabbage, cored and shredded

sandwiches

• 500g sliced corned beef

• 200g spicy sauerkraut

• 8 slices jewish rye bread

• 50 g unsalted butter, softened

• 8 slices swiss cheese

Method

• For the sauerkraut, in a large bowl, combine all ingredients, and massage ingredients with your hands until the cabbage begins to release its liquid. Transfer cabbage mixture to a sterilized jar or container. Place a plate small enough to fit inside the container over the cabbage and place a heavy can or weight on top to keep the cabbage mixture submerged in liquid. Drape a large kitchen towel and let sit at room temperature for 3 days. Uncover and transfer cabbage mixture to a sterilized glass jar, cover with lid, and refrigerate for 1 day before serving. The sauerkraut will keep for 2 weeks stored in the refrigerator.

• To make the dressing, in a medium bowl, stir together all ingredients and season with salt and pepper and set aside.

• Heat corned beef and sauerkraut. Brush 1 side of each slice of bread with butter. Heat a large griddle over medium heat. Add bread, butter side down, and toast until golden brown, about 2 minutes. Transfer to a clean baking sheet, untoasted side up. Spread dressing generously all over the untoasted side of each bread slice. Mound corned beef, making sure to let any excess moisture drip off first, on half of bread slices. Mound sauerkraut on top of corned beef, making sure to let any excess moisture drip off of it first. Lay half of the cheese slices over sauerkraut and the other half on the remaining dressed bread slices.

• Transfer into the oven and cook until the cheese is fully melted, about 3 minutes. Close sandwiches and serve right away.

More like this

Roasted Pork Belly Porchetta with Fennel and Apple Sauce

Roasted Pork Belly Porchetta with Fennel and Apple Sauce

Recipe By Michael Weldon

Ingredients

• 1 free range pork belly, dried for 24 hours unwrapped in the fridge

• ½ bunch sage, chopped

• ½ bunch parsley, chopped

• ½ bunch rosemary, chopped

• 10 garlic cloves, grated

• 1tsp fennel seeds

• 1/4 tsp chilli flakes

• 1 lemon, juice and zest

• Squeaky Gate extra virgin olive oil

• sea salt

• 4 granny smith apples, peeled, cored and chopped

• 1 head of fennel, diced

• ½ cup white wine

• 1 cup chicken stock

• 50g butter

• sea salt

Method

• Score the flesh side of the pork into 3cm cubes cutting half way into the meat.

• In a bowl combine the herbs, garlic, lemon zest, fennel seeds, chilli flakes, a pinch of salt and a drizzle of olive oil in a mortar and pestle. Pound until the herbs are bruised and the ingredients are mixed together. Rub the marinade mixture over the scored flash side of the pork. Make sure to rub it into all the scores.

• Roll the belly up into a roast ensuring the skin is on the outside of the roll. Leave in the fridge overnight to marinate and to help the skin dry out further.

• Heat an oven to 220deg c. place the pork onto a rack in a roasting tray. Season with salt and place into the oven to cook for 30 mins. After 30 mins reduce the heat to 160 deg c and continue cooking until the meat is to your liking. Allow to rest for 10-15 minutes.

• In a saucepan combine the apple, fennel, stock and wine with a pinch of salt. Bring to the boil then simmer until very tender. Blend the apple and fennel mixture until smooth, season to your liking.

• Carve the pork 1-2cm thick, serve the sauce on the side.

More like this

Grilled Beans & Yoghurt Dressing

Grilled Beans & Yoghurt Dressing

Recipe By Courtney Roulston

Ingredients

• 450g green beans, trimmed

• 3 tbsp Squeaky Gate extra virgin olive oil

• sea salt and cracked black pepper to taste

• 400g can of Coles chickpeas, drained

• 1 large red onion, finely diced

• 2 granny smith apples, chopped into large matchsticks

• ½ cup roasted whole almonds, chopped, plus extra to serve

• 1 bunch flat leaf parsley, chopped

• 1 bunch dill, chopped, plus a few extra sprigs to serve

yoghurt dressing

• 2/3 cup Jalna greek yoghurt

• juice & zest of ½ lemon

• 1 tbsp maple syrup

Method

• Toss the beans with 1 tablespoon of the extra virgin olive oil and season with sea salt.

• Grill the beans on a hot BBQ grill plate or non-stick pan over a high heat for 3 minutes, or until slightly charred, but still a slight crunch on the inside. Remove from the grill and set aside to cool slightly.

• Place the chickpeas, onion, apple, almonds parsley, dill and cooled beans into a large bowl.

• Whisk the dressing ingredients with 2 tablespoons of the extra virgin olive oil. Pour the dressing over the salad and toss well to coat. Place the salad onto a serving platter and garnish with extra almonds, dill and cracked pepper.

More like this

Poached Jazz Apples with Miso Butterscotch

Poached Jazz Apples with Miso Butterscotch

Recipe By Sarah Todd

Ingredients

• 6 Montague Jazz apples, peeled, cored, cut into eighths

• 160g sugar + extra 3 tbsp

• 50g butter + extra 2 tbsp

• ¼ cup cream + extra 6 tbsp

• 60g miso

• 200 ml Bulla dollop cream

• icing sugar for dusting

• 6 digestives, processed to a fine crumble

to serve

• dehydrated apple chips

• grated almond

• small edible herbs

Method

• Melt butter over medium-high heat. Once the butter has almost melted, add the brown sugar, followed by the apples. Cook and toss the apples a few times until they are nicely caramelised on all sides.

• In a wide saucepan, add butter, sugar and ¼ cup cream, stirring until smooth. Then stop stirring and allow to simmer for three minutes. Add miso and stir to combine then remove from heat and stir in the remaining 6 tablespoons of cream.

• Serve with dollop cream, digestive crumble, grated almond and dehydrated almond chips

More like this

Pork Fillet Salad with Ginger, Chilli & Garlic Olive Oil Dressing

Pork Fillet Salad with Ginger, Chilli & Garlic Olive Oil Dressing

Recipe By Michael Weldon

Ingredients

• 2cups Squeaky Gate extra virgin olive oil

• 1 thumb sized piece of ginger, sliced thinly

• 4 garlic cloves crushed

• 1tsp chilli flakes

• pork fillet, trimmed

• 1 red onion, cut into rounds

• 3 baby gem lettuce, cut into 8ths

• 2 plums, sliced thinly

• ¼ bunch coriander

• 4 pickled chillies, sliced thinly

• sea salt

Method

• In a small saucepan combine the extra virgin olive oil, ginger, garlic and chilli, place over a low heat and let the ingredients flavour. Leave the oil to sit and take on flavour.

• Heat a griddle pan until smoking. Drizzle the pork fillet in the flavoured oil and add the griddle. Cook until charred and just cooked through. Remove and rest.

• Drizzle the onions and lettuce with the flavoured oil and add to the grill. Cook until the rolls are charred and just softened.

• In a small bowl mix together ¼ cup flavoured oil, 2tbs whole grain mustard, 1tbs lemon juice and a pinch of salt.

• Combine the lettuce, onion and plum in a mixing bowl. Dress with the dressing and toss together. Lay the salad onto a platter, slice the pork and place on top of the salad. Garnish with coriander and pickled chillies.

More like this