Last Minute Fruit Cake

Last Minute Fruit Cake

Recipe By Courtney Roulston

Ingredients

• 250 g butter

• 1 kg Coles mixed dried fruit 

• ½ cup Coles brown sugar

• ¾ cup brandy 

• ½ cup water 

• 1 tsp bi carb soda 

• 1 tbs orange zest 

• ¾ cup chopped walnuts 

• 1 tsp cinnamon 

• 2 tbs treacle 

• 5 free range eggs, lightly beaten

• 300 g Coles plain flour 

• ½ tsp baking powder 

• ½ cup blanched almonds for the top 

Method

• Pre-heat the oven to 150 degrees (C). Grease and line a 23cm round springform tin with 2 layers of baking paper, 5cm above the top of the tin. 

• In a large saucepan place the butter, fruit, sugar, brandy and water. Bring to the boil, stirring, then cover and simmer for 10-15 minutes. Remove from the heat and stir in the bi carb soda and allow to cool. 

• Stir in the orange zest, walnuts, cinnamon, treacle, eggs, flour and baking powder to the cooled mixture to combine. Pour into the prepared tin and decorate with blanched almonds.

• Bake the on the bottom half of the oven for 2 hours, or until it is cooked through completely. Remove from the oven, cover with foil and allow to cool in the tin before slicing and serving. 

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Cherry Oat Crumble Pies

Cherry Oat Crumble Pies

Recipe By Michael Weldon

Ingredients

• 4 sheets Coles butter buff pastry, defrosted in the fridge

Cherry Filling

• 500 g cherries, pits removed and quartered

• 50 g dried cherries or cranberries

• ½ cup Coles caster sugar

• 1 lemon juice

Oat Crumble

• 1 cup Red Tractor Australian organic oats

• 1 cup Coles plain flour

• 1 cup Coles brown sugar

• 175 g butter, diced

• sea salt

Method

• In a bowl combine the cherry filling ingredients, gently mix. All to sit and marinate for 10 minutes.

• In a large bowl add the oat crumble ingredients, using your hands rub the flour into the dry ingredients until your mixture is a crumb like consistency.

• Butter a 12-muffin tray. Cut the puff pastry into rounds with a cookie cutter that will fit onto the muffin tray. Press the pastry into the muffin tin then spoon in the cherry filling, leaving any excess liquid in the bowl. Top the cherry filling with the crumble and place into the oven. Bake for 30mins or until the pastry is golden, the crumble is crunchy, and the cherry is warmed through.

• Serve warm or cold.

• With any left-over crumble, bake until golden and use on your next yoghurt or layered desserts.

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BBQ Kale with Parmesan Mascarpone and Chilli

BBQ Kale with Parmesan Mascarpone and Chilli

Recipe By Michael Weldon

Ingredients

• 1 bunch Coles green kale, stalks removed

• 1 bunch purple kale, stalks removed

• Squeaky Gate extra virgin olive oil

• sea salt

Chilli

• 3 large red chillies

• 1 bird’s eye, if you like it hot

• 1 garlic clove

• 1 tsp sea salt

• 2 tbs Squeaky Gate extra virgin olive oil 

Parmesan Mascarpone

• 2 tbs parmesan

• 1 tub Coles mascarpone 

• ½ lemon, zest and juice

• 2 tbs Squeaky Gate extra virgin olive oil 

Garnish 

• extra parmesan

Cooked using The Ziggy available at Barbeques Galore

Method

• Heat a BBQ until it is smoking hot. Dress the kale with extra virgin olive oil and salt. Place onto the BBQ and cook with the lid closed until slightly charred and crispy around the edges, this should take about 5 minutes. 

• In a mortar and pestle combine the chillies, garlic and sea salt. Pound into a paste then add the extra virgin olive oil and stir together. 

• In a bowl mix together the ingredients for the parmesan mascarpone.

• To serve spread the parmesan mascarpone on the base of a platter. Lay the grilled kale leaves over the top then grate over extra parmesan and spoon over the chilli.

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Thyme & Honey Roast Peaches with Almond Crumble

Thyme & Honey Roast Peaches with Almond Crumble

Recipe By Courtney Roulston

Ingredients

• 4 medium Coles peaches 

• 40 g butter 

• 8 sprigs thyme, plus extra to serve 

• 1 vanilla bean, halved lengthways 

• 2 tbs Coles honey

• 1 tbs lemon juice 

• 1 cup Jalna Greek yoghurt, to serve

Crumble

• ¾ cup almond meal

• ½ cup Coles self-raising flour 

• 2 tbs coconut sugar 

• 50 g butter, chilled, cubed 

• 1/3 cup whole almonds, chopped 

• ½ tsp ground cinnamon 

Method

• Place the almond meal, flour, coconut sugar and a pinch of salt into a mixing bowl. Add in the butter and using clean fingertips, rub the butter into the flour mixture until it has some large clumps forming. Stir through the almonds and cinnamon.  

• Heat a large frying pan over a medium heat. Add the crumble mixture and cook, stirring occasionally for 8-10 minutes, or until golden and crunchy. Remove from the heat and allow to cool slightly. 

• Pre-heat a hot plate to a medium heat. Cut the peaches in half and remove the stone. Place the peaches flesh side down onto the hotplate and cook for 2 minutes, or until some charred marks are on them. Place the butter into the tray with the thyme and vanilla then place the peaches in the tray and drizzle with honey. Cook until tender and fragrant, adding a little extra water if required. 

• Once the peaches are cooked, add a squeeze of lemon juice into the tray and remove from the heat. Place the peaches into serving bowls with a spoonful of yoghurt, some of the crumble mixture and garnish with another thyme sprig before serving.

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White Balsamic Meringue with Mango Yoghurt

White Balsamic Meringue with Mango Yoghurt

Recipe By Michael Weldon

Ingredients

• 3 egg whites

• ½ cup Coles caster sugar

• 1 tbs white balsamic vinegar 

Mango Yoghurt

• 2 cups Jalna sweet and creamy yoghurt

• 1 mango, cheeks removed and blended

• ¼ cup dried mango, diced

Garnish

• toasted shaved coconut

Method

• Pre-heat an over to 95 degrees (C).

• In the bowl of a stand mixer add the egg whites, whisk to soft peaks. Whilst whisking slowly add the sugar into the mix, keep mixing until the whites form stiff peaks and the sugar is fully incorporated. Add the white balsamic vinegar and mix to combine.

• Carefully spoon the meringue into a piping bag. Pipe into round meringues on a baking paper lined oven tray. Pipe 4 even sided round meringues. Place into the oven and cook for 1.5 hours then leave to cool completely in the oven.

• In a bowl combine the yoghurt, mango puree and diced mango. Gently mix to combine but keep the yoghurts thickness. 

• To assemble place a meringue round onto a plate. Carefully crack the meringue on half down the centre and spoon the mango yoghurt in between the 2 pieces of meringue. Top with the toasted shaved coconut.

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Lamb Manti with Yoghurt and Burnt Butter

Lamb Manti with Yoghurt and Burnt Butter

Recipe By Michael Weldon

Ingredients

• 250 g Coles lamb mince

• 1 onion, diced 

• 2 garlic cloves, grated

• 1 tsp smoked paprika, plus extra for garnish

• 1 tsp dried mint, plus extra for garnish

• 1 tsp sea salt

• 60 wonton wrappers

• ½ cup Greek yoghurt

• ½ lemon, juice

• ¼ cup Coles butter

• ¼ bunch parsley, roughly chopped

Method

• Mix together the onion, garlic, paprika, dried mint, salt and lamb mince.

• Place teaspoon of lamb mince mix in the middle of the wrapper. Brush the edges of the wrapper with a small amount of water. Fold two sides together then the other two sides. Fold the opened edges of the wrapper together and press into a diamond shape making sure to squeeze out any air. Repeat this process until all the wrappers are filled.

• In a small saucepan over a medium high heat melt the butter until it begins to brown. Add a squeeze of lemon to the pan and remove from the heat. Keep warm for serving. 

• Spread the yoghurt across the base of the serving plate in an even thin layer. Bring a saucepan of water to a gentle boil. Cooking in batches add the Manti to the pot and cook for 5-6 minutes until the wrappers are cooked. Remove with a slotted spoon and place on your serving plate. Repeat the process with the second batch. 

• Drizzle the butter over the dumplings. Sprinkle over the chopped parsley, extra dried mint and smoked paprika.

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Cherry Almond Tart

Cherry Almond Tart

Recipe By Gareth Whitton

Ingredients

Short Crust Pastry

• 250 g Coles plain flour

• 125 g butter

• 50 ml water 

• 3.5 g salt         

Cherry & Almond Batter

• 140 g almond meal

• 210 g butter

• 186 g sugar                             

• 4 large free range egg (or 186 g eggs)

• 2 g salt

• 2 g baking powder

• 47 g Coles plain flour

Poached Cherries

• tinned sour cherries                           

• white sugar

Garnish

• icing sugar

Method

Short Crust Pastry

• Preheat the oven to 180 degrees (C).

• Cut butter into 2.5cm cubes and place in the bowl of a stand mixer with paddle attachment fixed. Add flour and salt and mix on the slow speed until it starts to resemble the consistency of almond meal and no lumps of butter remain.

• Slowly pour the water into the flour mixture. Work together until all ingredients are combined, ensuring not to over work the dough.

• Tip the dough onto the bench and combine the mixture by hand, then work into a disc shape. Place the pastry between two sheets of paper and using a rolling pin, roll the pastry into a circular shape approximately 3-4mm thick and roughly 35cm in diameter.

• Wrap the pastry over the rolling pin and place over the top of a 25cm tart shell. Work the pastry into the corners of the tin and press into the sides. Using a knife, trim the edges of the pastry. Place the shell into the fridge to rest for a few minutes.

• Cut a piece of baking paper or aluminium foil to fit inside the tin. Push the paper or foil the corners of the shell and fill with rice or blind baking beads. Place in the oven for 25 minutes or until an even golden colour.

• Allow to cool at room temperature, then reduce the oven temperature to 165 degrees (C).

Cherry & Almond Batter

• Melt butter in a pan and cook until nutty and brown then remove off the heat.

• Scale almond meal, flour, salt and baking powder together in a bowl.

• Using the whisk in the stand mixer, combine sugar and eggs until incorporated on the slow setting, ensuring not to introduce any air.

• In a steady stream, pour in melted butter to emulsify with the egg mixture. Once the mixture is combined, add the dry ingredients and mix to combine. Pour into the pastry shell immediately. 

Poached Cherries

• Drain all the liquid from the tin of cherries and set the fruit aside. For every 1000g of cherry liquid, measure 400g of sugar.

• Place in a pan and bring to a boil. Continue to cook until the syrup is thick and viscous.

• Pour over the reserved cherries and allow to cool at room temperature.

• Let cherries macerate for at least 2 hours before using.

• Place cherries on top of the almond batter approximately 1cm apart, covering the entire tart.

• Bake the tart at 165 degrees (C) for 25-30 minutes or until the top has a medium golden colour.

• Allow to cool at room temperature, then dust generously with icing sugar.

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Raspberry and White Chocolate Marbled Pudding

Raspberry and White Chocolate Marbled Pudding

Recipe By Michael Weldon

Ingredients

Raspberry Syrup

• 100 g frozen raspberries

• 1 tbs Coles sugar 

Pudding Base

• 250 g butter, extra butter for pudding basin

• 250g Coles sugar

• 4 free range eggs

• 250 g flour, sifted

• 5 g baking powder, sifted

• 25 g vanilla bean paste

• 50 g milk

• 75 g white chocolate chips (callebaut W2 28% or finest Belgian chocolate preferred)

Raspberry Sauce

• 300 g frozen raspberry

• 75 g Coles sugar

• 50 g raspberry jam

Garnish

• Coles pouring cream

Special Equipment

• 1 pudding basin

Method

• In a small pot combine the raspberry syrup ingredients. Place on a medium heat and cook until the berries have softened and broken down. Strain the syrup and cool to room temp.

• In a stand mixer cream the butter and sugar until the butter is light and fluffy. Add the eggs into the mixer 1 at a time, making sure each egg is fully mixed in before adding the next. 

• Turn the mixer down to low, add in the flour and baking powder, mix until evenly combined. Add the vanilla and milk, mix until combined. 

• Divide the mixture into half. Mix the white chocolate buttons into the one bowl of mixture. Mix the raspberry syrup into the other bowl of pudding batter.

• Butter the inside of your pudding basin. Spoon in 1 spoon of white chocolate batter then 1 spoon of raspberry batter, repeat this process until all the basin is full of batter. With s butter knife swirl and mix the two different batters to give the pudding batter a marbled visual. Cover the pudding with baking paper and a piece of foil.

• Place the pudding into a steamer pot with the water in it boiling. Cover with a lid and steam for around 2 hours until the pudding is cooked through. Cool the pudding to room temp.

• In a pot over a medium heat, combine the raspberry sauce ingredients. Cook until the sugar has melted and the raspberries are soft.

• To serve, microwave the pudding and warm the sauce in a small pot. Pour the sauce over the pudding and then pour over cream.

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Scallop & Chive Dumplings

Scallop & Chive Dumplings

Recipe By Courtney Roulston

Ingredients

• 16 wonton wrappers 

• 16 large Coles scallops (around 200 g)

• 8 tbs chives, finely sliced 

• 2 tsp sesame oil 

• 2 tbs ginger, peeled and finely chopped 

• ½ tsp Coles sugar 

• 2 tbs light soy sauce 

• 4 tbs extra virgin olive oil 

• 1 lemon 

• cracked black pepper to serve 

Method

• Bring to a medium heat a generous splash of extra virgin olive oil. Place the ginger and 1 tbs of chives into a small heat-proof bowl. Heat the oil until nearly smoking. Pour the oil over the ginger to scald. Stir in the remaining soy sauce, sesame oil, a squeeze of lemon juice and cracked pepper.

• Bring a large high-sided frying pan of water up to a simmer. Chop half the scallops into a rough mince and slice remaining in half vertically. Place the minced scallop into a mixing bowl and add in 6 tbs chives, 1 tsp sesame oil, 1 tbs ginger, sugar, 1 tbs soy and a pinch of sea salt. Mix together until well combined. 

• Working in batches of 8, place the wonton wrappers onto a clean work surface. Place a tsp full of the scallop mixture into the middle of the wrappers. Top each one with 1 piece of the chunkier scallop meat. Brush a little water around the outside of 2 sides of the wrapper. Fold the wrapper in half on the diagonal to make a triangle pocket. Repeat with all the wrappers. 

• Gently lower 8 dumplings into the gently simmering water and cook for 5 minutes, or until cooked through. Remove with a slotted spoon and repeat with remaining dumplings.

• Serve the dumplings in bowls and drizzle with a little of the dressing. Garnish with a few fresh chives before serving. 

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Tandoori Potatoes with Yoghurt & Mango Chutney

Tandoori Potatoes with Yoghurt & Mango Chutney

Recipe By Michael Weldon

Ingredients

• 8 medium potatoes, skin on, washed (Coles red royal, desiree or sebago)

• 2 tbs Patak`s tandoori paste 

• 4 tbs extra virgin olive oil 

• sea salt to taste 

• 2/3 cup Greek yoghurt to serve 

• 2-3 tbs Patak`s mango chutney, to serve 

• 1 shallot, peeled slice into rings to serve 

• 1 cup coriander sprigs to serve 

• 1 lime, cut in wedges for garnish

Method

• Pre heat the oven to 190 degrees (C). Cut the potatoes into wedges or chunks and dry them off with a clean tea towel so they are dry. Place the potatoes into a mixing bowl and toss with the tandoori paste, extra virgin olive oil and a pinch of salt. 

• Spread the potatoes onto a lined oven tray in a single layer and roast for 40 minutes, or until crispy on the outside and fluffy on the inside. Remove from the oven and place the potatoes onto a serving platter.

• Dollop the yoghurt and mango chutney over the top of the potatoes. Scatter with shallot rings, coriander and lime wedges before serving. 

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BBQ Scallops with Ginger-Miso Dressing

BBQ Scallops with Ginger-Miso Dressing

Recipe By Courtney Roulston

Ingredients

• 12 xl Coles scallops in the shell 

• 1 tbs white miso paste 

• 1 tbs mirin 

• 1 tsp Coles Asia sesame oil 

• 40 g butter, softened 

• 1 tsp Coles finest pure Canadian maple syrup 

• 2 tbs ginger, finely sliced into julienne 

• 1 tbs chives, finely sliced to serve 

• 1 lemon to serve, cheek cut off

Cooked on The Ziggy available at Barbeques Galore

Method

• Heat a BBQ grill plate to a medium-high heat. Whisk together the miso, mirin, sesame oil, butter and maple in a bowl until combined. 

• Scatter the ginger over the scallops then spoon the miso mixture over the top of each scallop. 

• Place the scallops onto the grill and cook for 4-5 minutes, or until the scallops are just cooked and the miso mixture is bubbling. 

• Place the scallops onto a serving plate and squeeze over a cheek of lemon. Garnish with chopped chives and serve immediately. 

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Extra Virgin Olive Oil Confit Tuna

Extra Virgin Olive Oil Confit Tuna

Recipe By Michael Weldon

Ingredients

• 2 cups Squeaky Gate extra virgin olive oil

• 2 bay leaves

• 3 garlic cloves

• 2 rosemary sprigs

• 2 dried whole chillies

• 500 g fresh yellow fin tuna, cut into chunks

• 3 sterilized mason jars

Method

• Pre heat an oven to 160 degrees (C), alternatively a BBQ.

• Fill the sterilized jars with tuna chunks.

• Place the bay leaves, garlic, rosemary, chillies into the jars, then fill with extra virgin olive oil.

• Place the jars in the oven (alternatively a BBQ) and cook for 15 minutes then remove from heat and cool to room temperature.

• Seal the jar and store in the fridge for up to two weeks.

• Use on salads or sandwich or for your favourite cooked tuna dishes.

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Steamed Eggplant with Peanut & Ginger Dressing

Steamed Eggplant with Peanut & Ginger Dressing

Recipe By Courtney Roulston

Ingredients

• 2 medium eggplants (both the same size) 

• 1 long red chilli

• sea salt and ground white pepper to taste 

• 1/3 cup Squeaky Gate extra virgin olive oil 

• 1 tbs ginger, julienne 

• 1 tbs crunchy peanut butter 

• 2 tbs Coles asia soy sauce 

• 1 tbs rice wine vinegar 

• 2 tsp maple syrup 

• 1 tsp Coles sesame oil 

• 1 tbs chives and coriander leaves, as garnish 

Method

• Cut each eggplant into 6 wedges lengthways and place them in a single layer along with the whole chilli on top of a piece of baking paper with holes cut into it inside a steamer basket. 

• Steam the eggplant and chilli for 40 minutes, or until the flesh is soft like custard, but still holding together. 

• Heat the oil in a small pot over a medium heat. Once the oil is around 180 degrees (C), pour it over the sliced ginger in a heat-proof bowl. Remove the chilli from the steamer and chop into a fine paste. Whisk the peanut butter, soy sauce, rice wine vinegar, maple, sesame oil and a pinch of white pepper into the ginger mixture.

• Carefully remove the eggplants from the steamer. Place them onto a serving plate and drizzle over the dressing while they are still warm. Slice the warm chilli and garnish along with chives and coriander and serve.

• Optional to serve with steamed rice greens or noodles.

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BBQ Leeks with Grated Egg Dressing

BBQ Leeks with Grated Egg Dressing

Recipe By Courtney Roulston

Ingredients

• 4 whole large leeks

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

• sea salt and pepper to taste 

• 2 free range eggs, hard boiled and chilled

• 1 tsp Coles dijon mustard 

• ½ lemon, zest and juice

• 1 tbs capers, rinsed, chopped 

• ¼ cup Coles deli green olives, pitted, chopped 

• 3 cornichons, finely chopped 

• 2 tbs flat leaf parsley, chopped 

• 2 tbs chives, finely sliced, leave some aside for garnish

Method

• Heat a BBQ plate to a medium heat. Trim the green tops from the leeks and slice in half lengthways (leaving the root on as this will help the leeks hold together while they grill). Drizzle with 30ml of extra virgin olive oil and season with a little salt. Grill the leeks for 4-5 minutes, each side, or until tender on the inside and charred on the outside. Remove from the grill and place onto a tray. Cover the tray with aluminium foil to steam the leeks through for 2 minutes. 

• Meanwhile, boil the eggs in a pot of salted water for 10 minutes to hard boil. Place into a bowl of iced water. Once cool enough to handle, peel and set aside.

• For the dressing, whisk the mustard, lemon zest, lemon juice, capers, olives, cornichons, parsley and half the chives with the remaining extra virgin olive oil. Season with pepper and taste to see if the mixture needs any extra salt.

• Remove the leeks from the tray and place them onto a serving platter cut side up so they hold the dressing. Pour any juices from the leek tray into the dressing and mix in. Spoon the dressing over the leeks then using the large side of a box grater, grate the eggs all over the top. Garnish with extra chives and a little more lemon zest before serving. 

• *Optional: serve with roast chicken on grilled fish.

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Three Fish Roast

Three Fish Roast

Recipe By Michael Weldon

Ingredients

• 1 Coles salmon tail piece

• 1 Coles barramundi tail piece (same size as salmon piece)

• 100 g Coles prawn tail meat

• ½ bunch parsley

• ½ bunch tarragon

• ½ cup spinach 

• 50 g butter

• ¼ cup panko breadcrumbs 

• 1 lemon, zest 

• Squeaky Gate extra virgin olive oil

• sea salt

Garnish 

• ½ bunch parsley

• ½ bunch tarragon

• 1 tbs capers

• 1 shallot, sliced thin

Method

• Add the prawns, parsley, tarragon, spinach and a pinch of salt to a blender, process until the prawns are minced and the herbs are chopped. Add the butter, breadcrumbs and lemon zest, blend until combined into a green butter. If needed, add a drizzle of extra virgin olive oil to loosen the mixture. On a baking paper lined tray, form the stuffing to a shape that will fit between the pieces of fish. Place into the freeze to set.

• Lay the salmon flat on a board skin side down. Once the stuffing has set, place the stuffing on top of the salmon. Top with the piece of barramundi skin side up. Using kitchen string tie into a roast. You will most likely need 3 or 4 ties to hold the fish together. This can be done a day or even two days ahead of cooking.

• Pre heat an oven to 200 degrees (C). Place the roast onto a line baking tray, salmon side down. Drizzle with oil and season with salt. Place into the oven and roast until just cooked. Remove from the oven and rest. 

• After resting the roast for a couple of minutes, remove the string then carve the roast by cutting down the indentations left by the strings. Season the cut side of the roast and serve with a herb salad. 

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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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