Charred Chicken with Hot & Sour Dressing

Charred Chicken with Hot & Sour Dressing

Recipe By Courtney Roulston

Ingredients

• 1.6 kg Coles free range whole chicken, butterflied

• 1 tsp Chinese 5 spice powder 

• 1 tsp ground white pepper 

• 1 tsp sea salt flakes 

• 1 chicken stock cube 

• 2 tsp Coles brown sugar 

• 1/3 cup (80ml) Squeaky Gate extra virgin olive oil, additional to coat chicken and to brush on grill plate

Dressing

• 3 whole spring onions

• 2 whole long red chillies 

• 2 cloves garlic, peeled, sliced 

• 1 tsp ginger, julienne 

• 2 tsp Coles rice wine vinegar 

• 2 tsp Coles asia soy sauce 

• 1 tsp Coles asia sesame oil 

• 1 tsp brown sugar 

Cooked using The Ziggy available at Barbeques Galore

Method

• To butterfly the chicken, place the chicken breast side down on a board and cut down either side of the backbone. Remove the backbone and store in your freezer to make stock at a later time. Gently press down on the centre of the breast to flatten the chicken. Rub the spice mix all over the chicken and leave to sit at room temperature for 15 minutes. 

• Heat a grill plate on medium heat and brush the grill with a little extra virgin olive oil to ensure the chicken does not stick. Mix together the 5 spice powder, pepper, sea salt, stock cube and 2 tsp of the brown sugar in a bowl.

• Grill the chicken skin side up for 15-20 minutes, ensuring it is not on the direct heat or flaring up too much. Turn the chicken over and grill for a further 15 minutes, or until cooked through-you can test this with a meat thermometer or cut into the thickest part of the thigh to see if the juices run clear. Rest for 5 minutes. 

• Meanwhile brush the spring onions and chillies with a little oil and grill for 5-6 minutes, or until charred and tender. Remove from the grill and slice into rings. 

• Heat the remaining oil in a small pot until nearly smoking. Place the garlic and ginger in a heat proof bowl and pour over the hot oil to scald. Mix through the spring onions, chillies, vinegar, soy, sesame oil and remaining sugar. Stir and taste for balance of hot, sour, sweet and salty.

• Cut the chicken into portions and place onto a serving tray along with any juices. Spoon over the spring onions dressing and serve warm. 

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Spiced Zucchini Pickles

Spiced Zucchini Pickles

Recipe By Courtney Roulston

Ingredients

• 6 medium sized zucchinis (green or yellow or a mixture) 

• 1 medium brown onion, peeled, sliced into thin wedges 

• 1 long red chilli, seeded, sliced 

• 1 heaped tbs sea salt flakes 

• 2 cups apple cider vinegar 

• 1 cup Coles caster sugar 

• 2 tsp yellow mustard seeds 

• 1 tsp whole fennel seeds 

• ½ tsp turmeric 

Method

• Slice the zucchini into thin rounds using a mandolin or food processor. Place them into a bowl with onion, chilli, salt and 2 cups chilled water. Stir to combine and set aside for 30 minutes to tenderise the zucchini.

• Meanwhile, combine the vinegar, sugar, mustard seeds, fennel seeds and turmeric in a saucepan over a medium heat. Stir to dissolve the sugar and then bring up to a simmer (not boil) to infuse the spices. Remove from the heat and allow to cool completely (hot pickling brine will make the pickles soggy).

• Drain the zucchini mixture and shake off any excess water. Place them into sterilised jars and then pour over the pickling liquid, topping up with a little water if required to completely cover the zucchinis. 

• Seal the jars and refrigerate overnight before using.

  *Pickles will keep when stored in the refrigerator for 2-3 weeks. 

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Strawberry & Yoghurt Shortbread Pots

Strawberry & Yoghurt Shortbread Pots

Recipe By Michael Weldon

Ingredients

• 10 shortbread biscuits

Basil Oil

• 1 cup olive oil

• 1 bunch basil, blanched for 10 seconds

• 1 tsp Coles caster sugar

Strawberry Gel

• 200 g strawberries, blended and sieved to remove seeds

• 100 g Coles caster sugar

• 2 g agar agar

• ½ lemon, juice

Balsamic Strawberries

• 2 punnets strawberries, diced

• 2 tbs Coles finest balsamic vinegar

• 2 tbs Coles caster sugar

• pinch of black pepper

• 2 cups Jalna sweet and creamy yoghurt, spooned into a piping bag

• basil leaves, to garnish

Method

• To make the basil oil. Blend the basil, olive oil and sugar for 1 minute until the basil is broken up. Leave to steep for 20 minutes then strain through a cheese cloth.

• In a small pot combine the strawberry puree, sugar and agar agar. Bring to a simmer and cook for 2 minutes. Pour into a baking tray and allow to set and cool. Add the set strawberry gel into a jug and blend with a stick blender into smooth. 

• In a bowl combine the diced strawberries, balsamic, sugar and pepper. Allow to marinate for 10 minutes.

• To assemble, start with a layer of short bread crumb in the base then top with a drizzle of basil oil. Top with yoghurt and then a layer of the strawberry gel. Top that with another layer of yoghurt and then balsamic strawberries. To finish sprinkle over some more short bread, a grizzle of basil oil and some fresh basil leaves.

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Beetroot Carpaccio with Anchovy Mayonnaise

Beetroot Carpaccio with Anchovy Mayonnaise

Recipe By Courtney Roulston

Ingredients

Base

• 4 medium sized beetroot, trimmed 

• 2 tbs Squeaky Gate extra virgin olive oil 

• 2 sprigs thyme, use the leaves only

• sea salt, to taste  

• 1 tbs chives, finely chopped

Anchovy Mayonnaise

• 1 free range egg yolk

• 1 tsp Coles dijon mustard 

• zest and juice of a small lemon  

• ¾ cup Squeaky Gate extra virgin olive oil

• 6 Coles finest cantabrian anchovies, leave a little oil on them

• 1 heaped tsp capers, rinsed

• pinch sea salt

Garnish

• micro parsley

Method

• Pre heat the oven to 180 degrees (C). Place the beetroot into individual pieces of foil and drizzle with a little olive oil, sea salt and thyme. Wrap up tightly, place on a tray in the oven and roast for 45 minutes, or until cooked through. Set aside an allow to cool in the foil. 

• Carefully place the egg yolk into the jug of a stick blender. Add in the mustard, lemon zest, lemon juice, olive oil, anchovies, capers and a pinch of salt. Place the top of a stick blender over the egg yolk and blitz until the mixture comes together in a smooth creamy mayonnaise. Taste for seasoning and adjust of required. Set aside. 

• Remove the beetroots from the foil and slip the skins off. Using a mandolin, slice the beetroot into 2-3mm rounds. Arrange the sliced beetroot onto a large serving plate. Drizzle over some of the anchovy mayonnaise, a little extra oil and garnish with micro parsley. 

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Watermelon Salad

Watermelon Salad

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 4 handfuls of mixed salad greens, torn

• ó medium watermelon, cut into 3 cm cubes

• 1 small red onion, peeled and finely sliced

• 100 g Coles feta cheese, crumbled

• 1 tbsp extra-virgin olive oil

• ó tsp cracked black pepper

Method

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

• Gently mix all the ingredients, except the oil and pepper, in the large bowl.

• Just before serving, toss the oil through the salad mixture.

• Divide among serving platters and grind pepper over the top to serve.

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Roman Artichoke Salad with Parmesan & Pepper

Roman Artichoke Salad with Parmesan & Pepper

Recipe By Courtney Roulston

Ingredients

• 6 medium sized fresh artichokes 

• 2 lemons 

• 2 tbs flat leaf parsley 

• 1 tbs mint, leaves picked 

• 2 cloves garlic

• sea salt to taste 

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

• 25 g parmesan cheese, peeled from a block with a veg peeler 

• ½ tsp freshly ground black pepper 

• 1 cup Coles vegetable stock

Method

• To prepare the artichokes, fill a large bowl with water and squeeze in one of the sliced lemons. Remove the tough outer leaves from the artichokes and peel the outer layer from the stems. Cut off the top of the artichoke and remove the silky hairy middle with a spoon. Place into the lemon water immediately to stop them going brown and repeat with all artichokes then set aside.

• Place 1 tsp lemon zest, parsley, mint and garlic onto a chopping board. Chop into a fine paste and add into a bowl. Mix through a pinch of sea salt, 25ml of extra virgin olive oil and set aside.

• Stuff the tops of the artichokes with the parsley mixture, pushing down in between the leaves. Place the stuffed artichokes and the stems into a medium pot upside down-Placing them close together stops them opening up too much. Add in the stock and 80ml of extra virgin olive oil. Cover with a lid and cook for 25 minutes, or until tender. 

• Place the cooked artichokes onto a serving platter along with some of the cooking juices. Shave over the parmesan cheese and top with a drizzle of extra virgin olive oil and cracked black pepper.

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Lime Pickle Ceviche with Mini Pappadums

Lime Pickle Ceviche with Mini Pappadums

Recipe By Michael Weldon

Ingredients

• 2 tbs Patak’s lime pickle

• 1 lime, juiced

• ½ cup coconut water

• ¼ bunch coriander, stem chopped and leaves picked

• 1 tsp black pepper

• 300 g fresh kingfish (sashimi grade)

• 1 red onion, sliced thinly

• 1 avocado, diced

• 2 Coles jalapenos, diced

• 2 sprigs curry leaf fried

• 1 pack Patak’s mini pappadums

Method

• In a mixing bowl combine the lime pickle, lime juice, coconut water, coriander stem and pepper, whisk together.

• In a large bowl combine the kingfish, onion, jalapeno and a pinch of salt into a bowl. Add the dressing and mix to coat the fish evenly in the dressing. Leave in the fridge for 10 minutes to lightly cure.

• Add the avocado and coriander leaf into the bowl mix together. 

• Serve topped with fried curry leaves and pappadums on the side to scoop the ceviche into when eating. 

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Purple Piccalilli

Purple Piccalilli

Recipe By Michael Weldon

Ingredients

• 50 g salt

• 1 ltr water

• 1 Coles purple cauliflower, broken up into small florets

• 1 zucchini, large diced

• 100 g green beans, cut into 5cm lengths

• 4 small red onions, cut into wedges

• 1 beetroot, cut into large dice 

Pickling Liquid

• 1 cup apple cider vinegar

• 1 cup Coles white vinegar

• 1 beetroot grated

• 1 tbs coriander seeds

• 1 tbs mustard seeds

• 1 tsp black pepper kernels

• 1 tsp chilli flakes

• ¼ cup caster sugar

To Finish 

• 50 g butter

• 50 g Coles plain flour

• 1 tsp mustard powder

Method

• Combine cauliflower, zucchini, green beans, onion and beetroot in a large glass bowl, and coat in salt. Allow to rest for 2 hours.

• In a saucepan, combine the pickling liquid. Over a medium head bring to the boil then reduce to a simmer and simmer for 5 minutes then allow to cool to room temperature and strain.

• In a colander, rinse the vegetables from excess salt.

• Bring a large saucepan to a simmer then add in the vegetables and simmer for 5 minutes until the vegetables start to become tender. 

• In a saucepan over a medium heat, melt the butter then add the flour and cook off until it has the texture of wet sand. Pour in half the pickling liquid and stir until the mixture is smooth, add the rest of the liquid. Add the vegetables into the sauce mixture and mix to coat all the vegetables in the pickling sauce. Add in ½ cup water. Cook for 10 minutes or until the vegetables soften, then spoon into sterilised jars. Leave the piccalilli for a week for the flavours to cure and the vegetables to pickle. Serve with cheese boards, on sandwiches or with roast meats and store refrigerated once opened.

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Strawberry, Black Pepper and Balsamic Jam

Strawberry, Black Pepper and Balsamic Jam

Recipe By Michael Weldon

Ingredients

• 800 g strawberries, quartered

• 400 g Coles sugar

• 1 lemon, juice

• 2 tbs Coles finest balsamic vinegar

• 1 tbs black pepper

Method

• Place the strawberries, sugar, lemon juice, vinegar and black pepper in a large saucepan. Place over a medium heat and gently cook until the sugar is dissolved.

• Turn the heat up slightly to bring the jam mixture to a gently bubble, cook until the jam thickens. You can test the thickness by dropping a spoon of the jam onto a chilled plate and hold the plate vertical - if the jam sets then your jam is ready to go. 

• Pour your jam into a sterilized jar and seal the lid tight. Leave the jam to cool, then store the jam in the fridge until you want to use it. 

  *For those with less of a sweet tooth, use half the sugar listed above.

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Oat and Nori Crumbed Fish Fingers with Sesame Slaw

Oat and Nori Crumbed Fish Fingers with Sesame Slaw

Recipe By Michael Weldon

Ingredients

• 2 Coles deli barramundi tail pieces, cut into fingers

• 1 cup Red Tractor rolled oats

• 1 cup panko breadcrumbs

• 2 nori sheets, cut into small pieces

• 2 tbs sesame seeds

• 1 cup flour

• 4 free range eggs, whisked

• extra virgin olive oil, for shallow frying

Slaw

• ½ cup Coles mayonnaise

• 1 tbs tahini

• 1 tsp Coles Asia sesame oil

• 1 tbs soy

• 1 tbs mirin

• ¼ Chinese cabbage, shaved

• ¼ red cabbage, shaved

• 2 carrots, shredded

• 1 tbs sesame seeds, toasted

• 1 tbs black sesame seeds, toasted

• 1 lemon, zest

Method

• Combine the oats, breadcrumbs, nori and a pinch of salt into a bowl, and the sesame seed.

• Set up a crumbing station, flour then eggs and finishing off with the oat crumb. Dust the fish in flour then coat in egg then stick the oat crumb to the egg. Repeat this until all fish fingers are coated.

• Mix together all the slaw ingredients in a bowl until all combined.

• Heat 1 cm of oil in a fry pan. Cook the fish fingers until the crumb is golden and the fish is cooked through.

• Serve the fish on top of the slaw with a wedge of lemon.

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Baby Gem Lettuce, Egg & Crispy Onion Salad

Baby Gem Lettuce, Egg & Crispy Onion Salad

Recipe By Courtney Roulston

Ingredients

• 3 Coles baby gem lettuce, washed and cut into halves lengthways

• 4 free range eggs

• sea salt and black pepper to taste 

• 4 red radish, thinly sliced into rings 

• 2/3 cup Coles buttermilk 

• ½ small lemon, juice and zest

• 1 small brown onion, peeled, sliced into rings 

• ½ cup Coles plain flour 

• 1 cup Squeaky Gate extra virgin olive oil for frying, plus a little extra to serve 

• 2 tbs parmesan cheese, grated fresh from a block 

• ¼ cup chervil or chives, finely chopped 

Method

• Cook the eggs in a pot of salted boiling water for 7 minutes. Remove the eggs and place them into a bowl of iced water to stop them cooking. Peel and set aside. 

• Heat the oil in a small pot to 180 degrees (C). Place the onion rings into a bowl and cover with the buttermilk. Place the flour into a bowl and season with salt and pepper. Drain the onion from the buttermilk with a slotted spoon. Dust the onion rings with flour and set the buttermilk aside for the dressing. Fry the onion rings in batches for 2-3 minutes, or until crispy and golden. Remove from the oil and drain on a wire wrack over kitchen paper.

• Mix the reserved buttermilk with lemon zest, lemon juice and a pinch of salt. 

• Cut the baby gem lettuce in random pieces lengthways, some in half and some in quarters and arrange onto a serving platter. Slice the eggs and place them onto the platter. Scatter over parmesan cheese, radishes, fried onion and herbs. Drizzle a little extra virgin olive oil and black pepper over the salad. Place the buttermilk dressing into a bowl and serve with the salad.

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Raw Root Vegetable Salad with EVOO and Grapefruit Dressing

Raw Root Vegetable Salad with EVOO and Grapefruit Dressing

Recipe By Michael Weldon

Ingredients

Dressing

• ½ cup Squeaky Gate extra virgin olive oil

• 1 grapefruit, juiced

• 2 sprigs tarragon, leaves picked

• 1 tbs Coles dijon mustard

• pinch of sea salt

• pinch of black pepper

Olive Oil Croutons

• 200 g stale sourdough torn into bite sized pieces

• Squeaky Gate extra virgin olive oil 

• sea salt

Salad

• 1 head of fennel, shaved

• 1 bunch of radish shaved

• 2 carrots, sliced thinly

• 2 beet roots, sliced thinly

Garnish 

• chives

• tarragon

Method

• Drizzle the bread in extra virgin olive oil and season with salt, lay on a skillet and cook until crispy and golden, cook to room temp.

• In a jug combine the dressing ingredients, blend until smooth. Taste and adjust the seasoning to your liking.

• Spread the fennel, radish, carrot and beets over a serving platter, stacking and layering for height. Dress with generous amount of the dressing making sure each vegetable pieces is dressed. 

• Garnish with the croutons, chives and tarragon.

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Cherry & Dark Chocolate Panettone Tiramisu

Cherry & Dark Chocolate Panettone Tiramisu

Recipe By Courtney Roulston

Ingredients

• 500 g mascarpone 

• 5 free range eggs, whites & yolks separated (make sure they are very fresh) 

• 100 g Coles caster sugar 

• 1 cup good quality strong espresso coffee 

• 400 g panettone, sliced 2cm thick 

• 1 x 680g jar morello cherries, drained 

• 75g 70% dark chocolate, for grating

• Optional: 20 good quality fresh cherries to garnish 

Method

• Whisk the egg whites until they form soft peaks with a pinch of sea salt. Soften the mascarpone with a whisk or spatula and then mix into the egg yolks until smooth and combined. 

• Whisk the egg yolks and sugar together with an electric whisk until light, pale and fluffy. Gently fold the egg whites through the eggs yolk mixture to make a thick golden dollop cream.

• Layer some of the cream mixture onto the base of a rectangular ceramic serving dish. Place a layer of the panettone on top of the cream and spoon over some of the espresso mixture to soak in. Add in a layer of the drained cherries then another layer of the cream mixture. Continue layers of panettone and coffee again until all gone, finishing with a layer of the cream on the top. 

• Top with fresh cherries then grate over a generous layer of chocolate on the top and refrigerate for 2 hours or overnight before serving.

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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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