Cherry Gingerbread Galette

Cherry Gingerbread Galette

Recipe By Courtney Roulston

Ingredients

Pastry

• 200 g Coles plain flour, plus extra for dusting 

• ½ tsp baking powder 

• 100 g cold butter, cut into cubes (plus 25 g extra melted for brushing)

• 125 g cream cheese, cut into cubes 

• sea salt to taste 

Gingerbread Filling

• ¾ cup almond meal 

• 1/3 cup Coles golden syrup 

• 1 tsp ground ginger 

• 1 tsp mixed spice 

• 1 tbs orange zest 

• 30 g butter, softened at room temperature

• 1 small free range egg 

Top Filling

• 700 g large fresh Coles cherries, pitted 

• 1 tbs demerara sugar (or raw sugar)

• Coles vanilla ice cream, yoghurt or custard, to serve 

Method

• To make the pastry, place the flour, baking powder, butter and a pinch of salt into a food processor and blitz for 30 seconds or until the mixture looks like breadcrumbs. Add in the cream cheese and pulse again until the mixture comes together in a ball in the base of a food processor, adding a little iced water if required. 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 1 hour to rest.

• Pre-heat the oven to 200 degrees (C). Mix together the gingerbread filling ingredients in a bowl until well combined and a thick paste-like consistency. 

• Remove the pastry from the fridge and roll out onto a lightly floured work surface and roll into a circle 5-6mm in thickness. Carefully transfer the pastry to a lined oven tray and spread with the gingerbread mixture, leaving a 7cm boarder around the outside. Arrange the cherries on top of the galette and carefully draw the pastry boarder up and over the filling, leaving a large area uncovered in the middle.

• Brush the melted butter around the outside of the pastry and sprinkle with sugar. Bake for 40 minutes, or until the pastry is golden. 

• Remove from the oven and set aside to cool slightly before slicing into wedges and serve with ice cream, yoghurt or custard.

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Hot Smoked Rainbow Trout with Dill and Lemon Yoghurt

Hot Smoked Rainbow Trout with Dill and Lemon Yoghurt

Recipe By Michael Weldon

Ingredients

• 800 g – 1 kg rainbow trout, gutted

• 1 tsp salt

• 1 tsp Coles brown sugar

• 1 tsp black pepper

Dill and Lemon Yoghurt

• 1 cup Jalna Greek yoghurt

• 1 bunch of dill, chopped

• ½ lemon, juice

• 1 tbs preserved lemon, diced

• 2 tbs olive oil

• 1 tsp sea salt

Garnish

• grilled sour dough

• dill pickles

Method

• Heat your smoker 150 degrees (C) with an even and consistent level of smoke. 

• Season the cavity of the fish with sugar, salt and pepper.

• Place the fish into the smoker and smoke for 45 minutes or until the fish is just cooked through.

• In a bowl mix together the ingredients for the dill and lemon yoghurt.

• Once the fish is cooked allow to cool slightly. 

• Serve the smoked fish on a platter with dill and lemon yoghurt on the side. Serve with grilled sour dough and dill pickles to make open sandwiches.

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Burnt Butter Ekmek with Salted Caramel and Pistachios

Burnt Butter Ekmek with Salted Caramel and Pistachios

Recipe By Phil Vakos

Ingredients

Kataifi Base

• 1 packet of kataifi pastry

• 100 g Coles butter

• 1 cup Coles sugar

• 1 cup water 

• 1 cinnamon stick

• ½ lemon

Burnt Butter Custard

• 150 g butter

• 1 heaped tsp Coles milk powder

• 6 free range egg yolks

• 600 ml pouring cream

• 1 tbs Coles corn flour

• ¾ cup caster sugar

Vanilla Bean Cream

• 250 ml of cream

• ¼ cup sugar

• 1 tsp of vanilla bean paste

Salted Caramel

• 150 g caster sugar

• 50 g butter

• 1 cup cream

• 1 good pinch of sea salt

• 250 g unsalted crushed pistachio, to garnish

Method

• To make the kataifi base, add sugar, water, cinnamon and lemon into a small pot, bring to the boil for 10 minutes then set aside to cool. Melt the butter, coat the kataifi pastry and place into a medium-sized baking dish, and bake at 170 degrees (°C) for 30-40 minutes or until golden brown. Pour the cooled-down syrup over the hot pastry and set aside to cool.

• To make the custard, place butter into a stainless-steel frying pan over medium heat until foaming. Cook, swirling the pan often, for 6 minutes or until nut brown. Add in the milk powder and combine, then set aside.

• Whisk the egg yolks, sugar and cornflour into a mixing bowl until pale and creamy. Heat the cream until almost boiled and slowly pour into egg mixture bowl, whisking continuously.  Next, fold in the burnt butter mixture and mix through. Return this mixture to heat and cook until mixture coats back of spoon and is slightly thickened. Strain mixture through a sieve, cover with cling wrap and set aside for 4-5 hours, until the mixture is cooled and thickened. 

• To make the vanilla bean cream, add all ingredients into a mixing bowl or a stand mixer and whisk until there are stiff peaks.

• To make the salted caramel, place 150 g of caster sugar into a pan spread evenly, leave it alone until the sugar starts to turn caramel, agitate the pan making sure all sugar is dissolved, add butter and stir through, then add the cream and boil until the sauce comes together, season with sea salt and set aside till cool.

• To assemble, in a ramekin add kataifi to base, then a liberal amount of the burnt butter custard, followed by cream and pistachios. Finish with salted caramel before serving.

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Fig & Ricotta Hotcakes with Thyme Infused Honey

Fig & Ricotta Hotcakes with Thyme Infused Honey

Recipe By Courtney Roulston

Ingredients

• 150 ml honey 

• 1 small lemon 

• ½ bunch thyme, plus a few extra sprigs to serve  

• 1 vanilla bean, split and seeds scraped

• 2 free range eggs

• 450 g ricotta cheese (fresh one from the Coles deli) 

• ½ cup Coles full fat milk

• 1 cup self-raising flour 

• sea salt to taste 

• 4 fresh figs

• Squeaky Gate extra virgin olive oil, for frying 

Method

• Cut the lemon in half and place cut side down in a frying pan over a medium-high heat. Grill the lemon for 3 minutes, or until slightly charred.

• Place 120 ml of the honey in a small pot over a low heat along with the thyme, vanilla bean and charred lemons. Leave on a very low heat for 15 minutes to infuse.

• Whisk together the eggs, remaining honey, 280 g of ricotta, milk and a pinch of salt in a bowl. Sift in the flour and roughly chop 2 figs and add to the bowl. Gently fold through the flour and figs until you have a smooth batter.

• Heat a little oil in a non-stick frying pan on a medium heat. Place heaped tablespoon sized amounts of the batter in the pan and cook for 2-3 minutes each side, or until golden, puffed and cooked through. Repeat this process with all the remaining batter.

• Gently squeeze a little of the charred lemon juice into the infused honey. Whisk 1 tbs of the honey through the remaining ricotta cheese in a bowl.

• To serve, place the hotcakes onto serving plates and spoon on some of the ricotta mixture. Slice the remaining figs, place a few wedges onto the hotcakes and drizzle some of the infused honey all over the top. Scatter over some fresh thyme leaves and serve. 

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Potato Cavolo Nero and Anchovy

Potato Cavolo Nero and Anchovy

Recipe By Andy Allen

Ingredients

• 750 g washed Coles sebago potatoes

• ½ bunch cavolo nero

• 2 rosemary sprigs, leaves removed

• 6 anchovy fillets

• juice and zest of 1 lemon

• 3 tbs extra virgin olive oil

• salt and pepper

• 8 eggs

• 200 ml Coles full cream milk

Herb Salad

• ½ bunch parsley leaves

• ½ bunch dill leaves

• 1 eschallot, peeled and finely sliced

• ½ cup cornichons

• ¼ cup Persian feta

Method

• Pre heat your oven to 180 degrees (°C).

• Place a medium sized frying pan over a medium heat.

• Roughly chop your spuds into 2-3cm chucks. Add in a good wrack of extra virgin olive oil and the potatoes into the pan and cook for about 10 minutes, stirring occasionally.

• While the potatoes are cooking, crack the eggs into a bowl and lightly whisk the eggs together with the milk and good amount of salt and pepper.

• Remove the leaves from the stems of the cavolo nero and roughly chop the leaves and finely slice the stems. After the potatoes are caramelised and cooked through, add the stems of the cavolo nero and the rosemary leaves to the pan and cook down for another 3 minutes. Next add the leaves of the cavolo nero and sweat down for another 3 minutes. Then roughly chop the anchovy fillets and add them to the pan along with the lemon zest, lemon juice and salt and pepper. Ensure everything is well combined and then pour over the egg mix, making sure you disperse it evenly around the pan so there are no gaps without egg.

• Let the egg mix heat up on the stove for about 3 minutes and then transfer the frittata to the oven and cook for around 12-14 minutes depending on your oven.

• To check if the frittata is cooked, just press on the egg mix. If it is firm and the same texture from the outside to the middle of the pan, it’s done. If some of the egg mix is still a little soft, it needs more time in the oven.

• While the frittata is in the oven, place the cornichons, sliced eschalot and parsley and dill leaves into a bowl. Mix together and season with salt, pepper and a touch of olive oil.

• Once the frittata comes out of the oven, let it cool for half an hour and remove from the pan onto a board. Lastly, scatter over the Persian feta and herb salad. 

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Tomato & Chilli Jam

Tomato & Chilli Jam

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 2 red onions, finely chopped

• 800 g ripe Coles tomatoes, roughly chopped

• 3 long red chillies, de-seeded and finely chopped

• 5 cm piece of fresh ginger, peeled and grated

• 1 star anise

• 1 cup Coles finest white wine vinegar

• 300 g brown sugar

• 2 tsp fish sauce

Method

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

• Cook the red onion and chopped tomato in the large, heavy-based saucepan over a low heat.

• Add the chilli, ginger, star anise, vinegar and sugar. Bring to the boil, then simmer for about 30 minutes or until very thick. You should be able draw a wooden spoon across the base of the pan and leave a ‘channel’ behind that doesn’t immediately fill with liquid.

• Add the fish sauce and cook for a further 2–3 minutes.

• *Spoon into warm sterilised jars while still hot. Screw the lids on tightly, then label and decorate.

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Creamy Mushroom & Ricotta Lasagne

Creamy Mushroom & Ricotta Lasagne

Recipe By Michael Weldon

Ingredients

• 375 g San Remo large instant lasagne sheets

• sea salt

• 2 tbs butter

• 2 tbs extra virgin olive oil

• 500 g button mushrooms, sliced

• 250 g Swiss brown mushrooms, sliced

• 2 garlic cloves, diced

• 1 cup Coles cream 

Herb Ricotta Filling

• 500 g Coles smooth ricotta

• 1 cup Coles cream

• ¼ cup parmesan cheese

• 1 bunch of basil, chopped

• 1 bunch of parsley, chopped

• 1 lemon, zest

• 1 pinch of salt

• 1 pinch of pepper

Method

• Pre heat an oven to 180 degrees (°C).

• Heat a frypan over a medium high heat. Add the butter and extra virgin olive oil into the pan when melted add the mushrooms, garlic and a pinch of salt, and cook for 10 minutes or until the mushrooms are soft. Add the cream and cook down for another 5 minutes until the mixture thickens.

• In a bowl mix together all the ingredients for the ricotta filling. 

• Build the lasagne in a baking dish starting with a layer of the ricotta filling. Top with pasta sheets and then a layer of the mushroom filling, repeat this process until there are 4 layers of each ingredient. Top the lasagne with the last but of the ricotta mixture and grate over extra parmesan.

• Cook the lasagne in the oven for 45 minutes until the top is golden and the pasta is cooked. 

• Serve the lasagne with a side of dressed leaves.

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Cheats Ricotta Doughnuts with Lemon Curd Cream

Cheats Ricotta Doughnuts with Lemon Curd Cream

Recipe By Courtney Roulston

Ingredients

• 100 g Coles self-raising flour

• ½ tsp baking power

• 200 g Coles smooth ricotta

• pinch sea salt 

• 1 tsp vanilla bean paste

• 1 tbs caster sugar, plus ½ cup extra for dusting

• 2 free-range eggs

• 3 cups Squeaky Gate extra virgin olive oil for frying

• 200 g Coles premium lemon curd

• 150 ml thickened cream

Method

• Sift the flour and baking powder into a mixing bowl. Whisk in the ricotta, salt, vanilla, caster sugar and eggs until you have a smooth batter. Set aside in the fridge to rest for 30 minutes.

• Meanwhile whip the cream to soft peaks and stir through the lemon curd. Place the mixture into a piping bag and set aside in the fridge. 

• Heat the oil to 170 degrees (°C) in a medium sized pot. Gently lower tablespoon-sized balls of the dough into the oil an fry in batches for 3-4 minutes, or until puffed and golden. Drain on kitchen paper and repeat with all the dough. Roll the outside in caster sugar while they are still warm and place into a tray lined with paper for serving and allow to cool slightly. 

• Pipe some of the lemon cream into the middle of the doughnuts and serve. 

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Chilli Chocolate Brownies

Chilli Chocolate Brownies

Recipe By Michael Weldon

Ingredients

• 200 g Coles dark chocolate 

• 200 g Coles unsalted butter 

• 3 free-range eggs

• ¼ cup cocoa powder

• 1 ¼ cup caster sugar 

• ¾ cup plain flour 

• ½ tsp chilli flakes

• *serve with Jalna farm to pot organic honey yoghurt

Method

• Pre heat an oven to 160 degrees (°C). 

• Melt the chocolate and butter, mix until smooth, remove from the heat. Add the sugar and mix until combined. Add the eggs in one at a time so that the mixture evenly combines. Then add the cocoa, flour and chilli flakes, mix until smooth and combined.

• Pour into a lined brownie tin. Place into the oven and bake for 30 – 35 minutes until moist crumbs stick to a cake tester when poked into the centre of the brownie. If the tester comes out with batter, then it needs more oven time.

• Once cooked allow to cool then serve with a spoon of yoghurt. It can also be served warm.

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Smashed Zucchini, Yoghurt & Walnut Dip

Smashed Zucchini, Yoghurt & Walnut Dip

Recipe By Courtney Roulston

Ingredients

• 5 medium green zucchini

• 3 large cloves garlic, skin left on

• ½ cup walnuts, chopped - plus extra to serve 

• ¼ cup flat leaf parsley, chopped *plus extra sprigs to serve 

• sea salt to taste 

• 2 tsp tahini paste 

• juice and zest of ½ lemon

• 2 tbs Squeaky Gate extra virgin olive oil, plus extra to serve  

• 1 cup Jalna Greek yoghurt 

• 1 tsp Coles honey 

• 1 tsp toasted sesame seeds 

• ½ tsp ground cumin 

• cracked black pepper to serve

• *serve with crispy toasted flatbread

Method

• Pre-heat a BBQ grill to medium-high heat. Slice the zucchini in half lengthways, reserving ½ a whole round zucchini to use as a raw garnish. 

• Place the garlic into a foil pouch with a drizzle of oil and place onto the BBQ along with the zucchinis. Grill for 15 minutes, or until the flesh is soft and the outside has some nice char marks.

• Whisk the yoghurt and honey together in a bowl until smooth and set aside.

• In a large bowl, mix in the walnuts, cumin, parsley, tahini and a pinch of salt. *Reserve some walnuts, cumin and parsley for garnish.

• In a separate small bowl, to prepare the garnish mix in some walnuts, sesame seeds, cumin and a sprinkle of salt. On a separate plate, slice the reserved raw zucchini on a mandolin into thin rounds.

• Remove zucchinis from the grill and place onto a chopping board and slip the garlic out of its skin. Chop the zucchini and garlic with a large knife until they are smashed up. Place the zucchinis into the large bowl mix. Add lemon zest, lemon juice, extra virgin olive oil and stir through.

• Spoon the yoghurt onto a shallow serving plate. Spoon the smashed zucchini mixture onto the plate. 

• Mix the reserve chopped walnuts with sesame seeds, cumin and pepper. Scatter the raw zucchini over the top and sprinkle with the walnut mixture, parsley sprigs and a drizzle of extra virgin olive oil. 

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Eggplant and Cashew Curry

Eggplant and Cashew Curry

Recipe By Michael Weldon

Ingredients

• 2 tbs extra virgin olive oil

• 1 cup cashew nuts

• 2 tbs Patak’s korma paste

• 2 tbs Patak’s eggplant pickle

• 1 onion, diced

• 1 tbs garlic, minced

• 1 tbs ginger, minced

• salt

• 1 eggplant, cut into 3 cm cubes

• 1 tbs garam masala

• 1 tbs extra virgin olive oil 

Garnish

• fried curry leaves

• serve with rice

Method

• Pre heat an oven to 200 degrees (°C). Add the eggplant to the oven tray. Drizzle with extra virgin olive oil, sprinkle with salt and garam masala. Place in the oven and cook until golden.

• In a large saucepan over a medium heat add drizzle of extra virgin olive oil. Add the Pataks Korma Paste and fry off until it begins to separate. Add the onion, garlic and ginger, cook till softened. Add in the cashews and 2 cups of water and bring to the boil then reduce to a simmer. Cook for 10 minutes until the cashews are soft.

• Add in the Pataks Eggplant Pickle. With a stick blend the cashew curry mixture until smooth. Return to the pot and bring to the simmer. Add the eggplant into the sauce and simmer. Taste the sauce and adjust the seasoning to your liking. 

• Serve the curry topped with fried curry leaves and rice on the side. 

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Roast Chicken with Miso Braised Corn

Roast Chicken with Miso Braised Corn

Recipe By Courtney Roulston

Ingredients

• 1 whole Coles free range chicken

• 1 cup water 

• 4 tbs Squeaky Gate extra virgin olive oil

• 1 tsp ground cumin 

• 3 cobs corn, husks removed 

• 2 medium brown onions, sliced in half lengthways 

• ½ bunch thyme 

• 2 tsp white miso paste 

• 40g Coles butter 

Method

• Pre heat the oven to 200 degrees C. Place the corn cobs, onions cut side down, thyme and water into the base of a roasting tray to make a trivet to keep the chicken off the bottom of the tin. 

• Cut the backbone out of the chicken to butterfly it down flat. Reserve the backbone to make stock in another recipe. Massage the chicken with 2 tablespoons of extra virgin olive oil, ground cumin and sea salt then place on top of the corn. Roast the chicken for 1 hour or until golden and cooked through. Remove from the oven and set the chicken and onions aside to rest. 

• Remove the thyme sprigs from the tray. Cut the corn kernels off the cobs into the tray and place the tray over a gas burner on a medium heat. Whisk in the miso and butter to the corn and allow to simmer for a few minutes to thicken, adding a dash more water if the pan juices have evaporated. 

• Place the miso braised onto the base of a serving plate. Top with the chicken and serve. 

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Tomato, Coriander and Olive Oil Salsa with BBQ Green Vegetables

Tomato, Coriander and Olive Oil Salsa with BBQ Green Vegetables

Recipe By Michael Weldon

Ingredients

• 250 g green beans

• 250 g snow peas

• 250 g asparagus

• 250 g Coles Brussels sprouts

• Squeaky Gate extra virgin olive oil

• sea salt

Salsa

• 2 large tomatoes, diced finely

• 1 shallot, diced finely

• ½ bunch coriander, chopped finely

• 1 small garlic clove, grated finely

• ½ cup Squeaky Gate extra virgin olive oil

• 1 tbs Coles finest white wine vinegar

• ½ tsp sea salt

• ½ tsp pepper

Garnish

• ¼ cup roasted cashews chopper

• coriander leaves

Method

• Heat a bbq until it begins to smoke.

• Add the vegetables to a bowl and dress with olive oil and a pinch of salt, toss to coat evenly. Add the vegetables to the grill, until charred and just cooked through. Each vegetable with take slightly different lengths of time.

• In bowl combine all the ingredients for the salsa and mix together. 

• Once the vegetables are cooked arrange on a large serving platter. Spoon the dressing over the vegetable evenly, so each is coated in a little dressing. Garnish with cashew nuts and coriander.

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Oat & Quinoa Pork Schnitzel with Apple & Red Cabbage Slaw

Oat & Quinoa Pork Schnitzel with Apple & Red Cabbage Slaw

Recipe By Courtney Roulston

Ingredients

• 2 Coles free range pork cutlets

• 2 free range eggs

• 1 cup Coles plain flour for dusting

• Squeaky Gate extra virgin olive oil for dressing and frying 

• 1 large lemon (zest for crumb mixture and juice for slaw) 

Slaw

• 1 green apple, sliced

• ½ small red onion, sliced

• 2 cups red cabbage, shredded

• 1 tsp Coles dijon mustard

• 1 tsp maple syrup

• ½ cup flat leaf parsley 

Crumb Mixture

• ¾ cup Red Tractor oats 

• 1/3 cup Red Tractor tri-colour quinoa

• ¾ cup panko breadcrumbs 

• 1/3 cup parmesan cheese, grated

• ¼ cup chopped fresh sage and thyme 

Method

• Pour enough oil to coat the base of a frying pan about 8mm high and heat to a medium-high heat. Mix the oats, quinoa, breadcrumbs, parmesan, herbs and lemon zest in a bowl. Place the flour and a pinch of salt into a bowl and whisk the eggs in a separate third bowl. 

• Place the pork chops onto a clean board and using a mallet (or small pot) bash the pork cutlets until they are around 1-1.5cm thick. Dust the pork in flour, then dip into the egg and then coat well in the oat mixture. Fry the pork in the oil for 3-4 minutes each side, or until cooked through. Drain on paper towel and season with salt.

• Cut 2 small cheeks from the lemon and reserve them for serving. Juice the middle part of the lemon into a bowl. Whisk in the mustard, maple, a pinch of salt and 2 tablespoons of oil until emulsified. Toss the apple, onion, cabbage and parsley through the dressing and place onto serving plates.

• Add the pork schnitzels onto serving plates with lemon cheeks and serve immediately. 

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Calamari Fritti With Chilli & Fennel Salt

Calamari Fritti With Chilli & Fennel Salt

Recipe By Courtney Roulston

Ingredients

•  450 g fresh Coles squid, cut into rings (around 3 small/medium whole squid)

• 2-3 cups Squeaky Gate extra virgin olive oil (for frying)

• 2/3 cups Coles plain flour

• 3 free range eggs

• 4 tbs semolina flour

• 1 lemon to serve 

Salt Sprinkle

• ½ tsp whole fennel seeds

• ½ tsp cracked black pepper 

• ½ tsp dried chilli flakes

• 1 tsp sea salt flakes 

Method

• Clean the squid tubes, cut into rings and place onto a plate. Pat any excess liquid from the squid with paper towel. 

• Heat the oil in a high side pan or wok to 180 degrees C. Place the plain flour and semolina into two separate medium sized bowls. Whisk the eggs in a large mixing bowl and season with a pinch of salt. Dredge the calamari into the plain flour and shake off any excess. Dip the floured rings into the egg and then into the semolina flour. Place the prepared calamari onto a flat tray.

• Place the fennel seeds into a mortar and pestle and crush then mix in the pepper, chilli and salt. Place the salt sprinkle into a small serving dish. Set aside. 

• Fry the calamari in batches, being sure not to overcrowd the pan, for 1-2 minutes, or until golden and crisp. Use a slotted spoon to transfer to a paper towel lined plate. Place onto a serving plate and season with the salt sprinkle. Add on a few lemon cheeks and serve immediately.

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Strawberry Cornbread

Strawberry Cornbread

Recipe By Michael Weldon

Ingredients

• 2 cups Coles corn meal

• 2 tbs brown sugar

• 1 tsp sea salt

• ½ tsp baking powder

• ½ tsp baking soda

• 1 ½ cup milk

• 1 free range egg

• ½ cup strawberry, diced

• ¼ cup butter, melted plus 2 tbs for cooking 

• 2 tbs Squeaky Gate extra virgin olive oil 

Garnish

• extra strawberries

• Coles finest pure Canadian maple syrup

Method

• Heat a cast iron skillet in a 180 degrees (°C) oven.

• In a large bowl mix all the dry ingredients together. In a separate bowl, mix together the wet ingredients together. Pour the wet ingredients into the dry and mix together until batter is smooth.

• Transfer the skillet from the over to a burner of medium heat. Add the extra butter and olive oil into the skillet. Once hot, add the batter and fry for a couple of minutes then transfer into the oven. 

• Cook for 15-20 minutes until the cornbread is done.

• Allow to cook then remove from the pan. Serve with a drizzle of maple syrup and fresh strawberries on top. 

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Cauliflower Nachos

Cauliflower Nachos

Recipe By Courtney Roulston

Ingredients

• 1 large Coles cauliflower, cut into florets

• 3 tbs Squeaky Gate extra virgin olive oil

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp paprika 

• ½ tsp garlic powder

• ½ tsp onion powder

• 400g can black beans, drained

• sea salt and pepper to taste 

Toppings

• 250 g punnet Coles gold & red Perino tomatoes, sliced

• 1 avocado, sliced into wedges

• 1 French red shallot, sliced into thin rings 

• 1 fresh jalapeno chilli, sliced 

• ½ cup coriander sprigs 

• 1 fresh lime, cut into wedges 

Cashew Cheese

• ¾ cup raw cashews, soaked in boiling water for 1 hour, drained

• 2 tbs nutritional yeast 

• 1 tbs Coles apple cider vinegar 

Method

• Pre heat the oven to 180 degrees (°C). Toss the cauliflower florets and stems in a large bowl with 2 tablespoons of the oil, cumin, coriander, paprika, garlic powder, onion powder, sea salt and pepper. Spread out onto a lined oven tray and roast for 20 minutes or until golden. 

• Remove from the oven, scatter over the black beans and roast for a further 10 minutes, or until the cauliflower is tender and the beans have split slightly, then remove from oven and set aside.

• Meanwhile place the drained cashews into a high-speed blender along with the nutritional yeast, vinegar, ½ cup water and a pinch of salt. Blitz until smooth and creamy, adding a little extra water if the mixture needs loosening.

• To serve, scatter over the tomatoes, avocado, cashew cheese, shallot, coriander and lime wedges.

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Sweet Patatas Bravas

Sweet Patatas Bravas

Recipe By Courtney Roulston

Ingredients

• 3 medium size Coles sweet potatoes (around 1kg) 

• 1/3 cup (80ml) Squeaky Gate extra virgin olive oil

• sea salt to taste 

• 2 tbs cornflour

• ¼ cup flat leaf parsley, chopped 

Tomato sauce

• ½ small red onion, diced

• 2 cloves garlic, sliced

• 2 tsp tomato paste

• ½ can (200g) Coles diced tomatoes 

• ½ tsp paprika 

• ½ tsp dried chilli flakes 

• 1 tbs red wine vinegar

• ½ tsp Coles finest pure Canadian maple syrup 

Almond Aioli  

• ¾ cup blanched almonds, soaked in 2 cups boiling water for 1 hour (or overnight)

• 1 small clove garlic

• 1 tbs Coles red wine vinegar

• ½ tsp Coles finest pure Canadian maple syrup 

• 1 tbs Squeaky Gate extra virgin olive oil

• salt to taste

Method

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

• Cut the sweet potatoes in half, then cut each half into 2cm thick wedges lengthways then place in a colander and rinse under cold water. Dry off the wedges and divide onto 2 lined baking trays. Place 1 tablespoon of cornflour onto each tray and toss to coat. Drizzle over 30ml of oil and season with salt. Spread out in a single layer and roast for 40 minutes, or until the potatoes are crispy on the outside and cooked through in the centre.

• Meanwhile to make the tomato sauce, heat 20ml of the oil in a small pan with the onion and cook for 2 minutes. Add in the garlic and cook for 1 minute before adding in the tomato paste, diced tomatoes, paprika, and dried chilli flakes. Stir to mix everything and leave on a gentle simmer for 3-4 minutes to thicken the sauce. Season and stir through half of the vinegar and maple syrup. Taste for balance then blitz with a stick blender until smooth. Set aside.

• To make the almond aioli, place the drained almonds into the jug of a stick blender with 1/2 cup hot water, a pinch of salt, garlic, 1tbs vinegar, ½ tbs maple syrup and the extra virgin olive oil. Blitz until smooth and creamy, adding a little more warm water if the mixture needs loosening. 

• To serve, place the potato wedges onto a serving tray and dollop over the tomato sauce, almond aioli and sprinkle with parsley. Serve warm.

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Korean BBQ Spatchcock

Korean BBQ Spatchcock

Recipe By Michael Weldon

Ingredients

• 4 Coles spatchcock, back bone removed and butterflied

• Squeaky Gate extra virgin olive oil

• sea salt

Marinade

• 2 tbs Gochujang

• 1 tbs soy sauce

• 1 tbs Coles Asia sesame oil

• 1 tbs brown sugar

• 1 tbs rice wine vinegar

• 1 garlic clove grated

Cooked on The Ziggy available at Barbeques Galore

Method

• In a bowl mix together the marinade ingredients until smooth.

• Coat the spatchcock in the gochujang mixture, marinate for up to 2 hours. 

• Heat a BBQ until smoking. Brush the grill with olive oil. Place the spatchcock onto the grill skin side down. Turn and baste the underside. Cook until the skin is charred and slightly crispy and the chicken is cooked through.

• Once cooked, allow the spatchcock to rest.

• Season with a sprinkle of salt and serve straight away.

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Poached Prawn & Chive Rolls

Poached Prawn & Chive Rolls

Recipe By Courtney Roulston

Ingredients

• 12 extra large Coles deli Australian raw green king prawns, shell on

• ½ bunch thyme 

• 1 lemon, keep the zest of half the lemon

• sea salt and pepper to taste 

• 1 pack Coles brioche slicer buns

• 4 tbs chives, finely sliced 

• 5 tbs kewpie mayonnaise

• Tabasco sauce to taste

• ½ cup celery, diced 

• 1 tbs baby capers, rinsed, chopped 

• 2 Coles baby gem lettuce, shaved

Method

• Bring a pot of salted water up to the simmer. Add in the thyme, half of the lemon and the prawns. Leave to gently poach for 8 minutes, or until the prawns have changed colour to a rose pink and are cooked through. Remove the prawns from the pot and place into a bowl of iced water to stop them cooking. Peel the prawns and roughly chop the flesh. Set aside.

• Mix 4 tablespoons of the mayonnaise in a bowl with the zest and juice of the remaining half a lemon and its zest, 3 tablespoons of chives, tobacco, celery, capers an a pinch of salt and pepper. Mix the prawns through the mayonnaise mixture and set aside.

• Heat a non-stick frypan over a medium heat. Cut 2 sides off the brioche buns so you have a rectangle shape and make a pocket down the centre with a knife. Lightly brush the outer cut sides of the bread with reserved mayonnaise and grill for 40 seconds, or until light brown and toasted. 

• Place a little sliced lettuce into the pocket of each roll. Top with a generous spoonful of the prawn mixture. Arrange the rolls on a serving platter and sprinkle extra chives over the top. 

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