Miso Mushroom & Cauliflower Roast

Miso Mushroom & Cauliflower Roast

Recipe By Courtney Roulston

Ingredients

Miso Cauliflower

• ½ Coles cauliflower, cut into florets and stems chopped 

• 6 cups oyster mushrooms 

• 2 tbs Squeaky Gate extra virgin olive oil 

• 2 tbs white miso paste 

• 2 tbs mirin 

• 2 ½ tbs maple syrup, divided 

• 2 tsp Coles Asia sesame oil 

• 1 tbs tahini paste 

• 1 tbs white & black sesame seeds to garnish 

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

Spicy Pickled Carrots

• 2 large carrots, sliced into noodles with a toothed peeler 

• 1 long red chilli, sliced  

• 1 tbs ginger, julienne 

• ½ cup, plus 1 tbs rice wine vinegar 

• 1 tbs gochujang paste

Method

• Pre-heat the oven to 200 degrees (C). Spread the cauliflower onto a large flat tray. Drizzle with the oil, a pinch of salt and roast the cauliflower for 10 minutes. Meanwhile whisk the miso, mirin, 1 tbs of maple and sesame oil in a bowl.  Take the tray out of the oven and add the mushrooms and drizzle with the miso mixture. Roast for a further 20 minutes, or until the mushrooms and cauliflower are cooked through and catching in places. Set aside at room temperature. 

• Place the carrot noodles, chilli and ginger into a bowl and sprinkle with a little sea salt. Heat ½ cup of vinegar, 1 tbs of maple syrup, gochujang and 1/3 cup water in a small pot over a medium heat. Bring up to a simmer then pour over the carrots. Toss well to coat then set aside for 15 minutes to quickly pickle. 

• Whisk the tahini, 1 tbs vinegar, ½ tbs maple syrup and a dash of water in a bowl until smooth and creamy.

• To serve, place the cauliflower and mushrooms onto a serving plate. Scatter over some of the spicy carrots and drizzle with a little tahini. Sprinkle with sesame seeds and coriander stems. Serve with extra spicy carrots on the side.

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Crisp Lettuce Salad with Creamy Horseradish Dressing

Crisp Lettuce Salad with Creamy Horseradish Dressing

Recipe By Michael Weldon

Ingredients

• 2 Coles baby cos lettuce, leaves broken off stem and rinsed

• 2 Coles baby gem lettuce, leaves broken off the stem and rinsed

Horseradish Dressing

• 3 tbs prepared horseradish

• ¼ cup mayo

• ¼ cup Coles buttermilk

• 1 tsp hot English mustard (optional)

• 1 tsp apple cider vinegar

• pepper, to taste

• sea salt, to taste

Parsley Oil

• ½ bunch parsley

• 1 cup olive oil

• 1 tsp sea salt

Garnish

• ½ bunch chives, sliced thinly

• ½ cup salted cashews, chopped

Method

• In a bowl mix together the dressing ingredients until combined. 

• To dress the leaves lightly brush on some of the dressing onto the inside of a leaf the place straight onto the outside of the serving dish. Then repeat the process to fill the outside of the platter. Then continue filling into the centre of the platter. 

• Garnish by sprinkling over the chives and cashews. 

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Temaki Sushi

Temaki Sushi

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

Sushi Rice

• 2 cups sushi or short-grain rice

• 2 cups water

• 1 tbs caster sugar

• 1 tbs rice vinegar

• 1 tsp salt

Temaki Sushi

• 1 cucumber, julienned in 3 cm lengths

• 1 avocado, sliced into batons and halved

• 2 carrots, grated

• half a daikon, grated

• 2 handfuls Coles baby gem lettuce leaves

• 8 sheets nori, quartered

• Coles Asia soy sauce, to serve

• pickled ginger, to serve (optional)

• wasabi, to serve (optional)

Method

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

To make sushi rice: 

• Rinse the rice under running water and drain well. Place rice and water in the saucepan and let sit for 10 minutes

• Put rice on high heat, bring to the boil and stir to loosen grains.

• Reduce heat to very low, cover with a well-fitting lid and let cook until all the water has absorbed, about 10 – 13 minutes.

• Remove from heat and let stand, covered, for another 10 minutes.

• Transfer cooked rice to the large bowl, cover with a tea towel and allow to cool while you prepare the vinegar mixture.

• Combine the sugar, rice vinegar and salt in the small bowl.

• Stir the vinegar mixture into the cooled rice with the wooden spoon.

To assemble and eat the temaki sushi: 

• Arrange all the fresh ingredients on a platter.

• Set the table with the platter of fresh ingredients, the sushi rice, nori sheets, soy sauce and, if using, pickled ginger and wasabi.

• Take a sheet of nori, with the rough side facing up. Spoon a small amount of rice along one side of the nori, add fresh ingredients and roll into a cone.

• Eat straight away or spoon a little soy into your roll before enjoying.
  

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Oat Congee with Fried Egg & Chilli

Oat Congee with Fried Egg & Chilli

Recipe By Courtney Roulston

Ingredients

•  2 cup Red Tractor wheat free oats

• 2 tsp fresh ginger, grated 

• 4 cups Coles low-salt chicken stock 

• 1 tsp fish sauce 

• 1 tsp maple syrup 

• 1 tsp Coles Asia sesame oil 

• 2 tbs extra virgin olive oil

• 4 free range eggs

• ½ cup green spring onion, sliced

• 2 tbs chilli oil

• 2 tbs roasted peanuts, roughly chopped 

Method

• Combine the rolled oats, ginger, stock, fish sauce, maple syrup and sesame oil in a large pot. Bring up to a simmer and cook, stirring occasionally for 15 minutes, or until the mixture is silky and the oats are soft, adding a little extra water if the mixture needs loosening. 

• Heat the oil in a large frying pan and cook the eggs for 3-4 minutes, or until crispy on the edges and cooked through.

• Spoon the oat congee into serving bowls.

• Top the oats with fried eggs, spring onion, chilli oil and peanuts before serving. 

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Strawberry and Roasted Red Capsicum Dip

Strawberry and Roasted Red Capsicum Dip

Recipe By Michael Weldon

Ingredients

•  1 red capsicum, charred

• extra virgin olive oil

• sea salt

• 1 punnet strawberries, finely chopped

• ½ bunch basil leaves, diced

• ¼ cup Coles toasted cashew nuts, chopped

• ¼ cup Coles ricotta cheese

• 2 tbs Coles honey

• 1 tbs extra virgin olive oil

• ½ tsp black pepper

• sliced baguettes, charred, to serve

Method

• Char the capsicum on a BBQ until the skin is burnt and blistered all over. Remove from BBQ, place into a bowl, cover and steam for 10 minutes until the skin slightly detaches.

• Once cooled to room temperature, scrape the charred skin off the capsicum. Remove the core and seeds. Dice the red peppers finely and add to a bowl.

• To that bowl add the strawberries, basil, cashew nuts, ricotta cheese, honey, olive oil and black pepper. Gently mix together until combined in a chunky paste.

• Serve with grilled slices of bread.

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EVOO Confit Garlic & Jalapeno Bread

EVOO Confit Garlic & Jalapeno Bread

Recipe By Courtney Roulston

Ingredients

•  20 cloves confit garlic

• 3/4 cup Squeaky Gate extra virgin olive oil 

• ½ cup pickled jalapenos

• ½ cup flat leaf parsley

• 1/2 cup parmesan, grated from a block 

• 1 cup grated mozzarella cheese  

• sea salt, to season 

• 1 loaf Coles finest by Laurent white sourdough Vienna

Method

• Pre-heat the oven to 180 degrees (C).

• Mash the confit garlic cloves into a paste and place into a bowl. Finely chop the Jalapenos and the parsley and place them into the bowl with the garlic. Add in the extra virgin olive oil, parmesan cheese and season with salt. Stir to combine and set aside.

• Cut the bread into thin slices, leaving them attached at the base. Spread the garlic and oil mixture in between each slice of bread until all the mixture has been used. Brush the top of the bread with a little oil and sprinkle the mozzarella cheese in between each slice.

• Wrap the loaf in foil and bake for 15-20 minutes. Unwrap the top of the foil and bake for a further 5-10 minutes, or until golden and crunchy on the top. Serve immediately. 

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Passionfruit Yoghurt Cake

Passionfruit Yoghurt Cake

Recipe By Courtney Roulston

Ingredients

•  1 cup Jalna Greek yoghurt, plus 3 cups strained overnight (1 kg in total)

• 2 large free range eggs 

• ¾ cup extra virgin olive oil 

• 2/3 cup fresh passionfruit pulp, divided into 2 portions 

• 1 cup Coles caster sugar 

• 2 cups Coles self-raising flour 

• 1 tsp Coles honey 

Method

• Place 3 cups of yoghurt into a sieve lined with a clean chux cloth suspended over a bowl. Leave to strain in the refrigerator overnight.

• Pre-heat the oven to 180 degrees (C). Grease and line a 20 cm ring shaped tin or spring form tin.

• In a medium-sized bowl whisk 1 cup of yoghurt, eggs, extra virgin olive oil, half the passionfruit pulp until well combined. Combine the flour and sugar in a large bowl and gently fold through the wet mixture until the batter is smooth.

• Pour the batter into the prepared tin and bake in the oven for 40-45 minutes, or until a skewer inserted into the thickest part of the cake comes out clean. Leave the cake to rest for 10 minutes in the tin before transferring to a wire rack to cool completely.

• Place the strained yoghurt into a bowl and whisk through the honey. Spread the thick yoghurt over the top of the cooled cake then spoon over reserved passionfruit pulp before serving. 

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Haloumi and Mushroom Koupes

Haloumi and Mushroom Koupes

Recipe By Phil Vakos

Ingredients

•  400 g fine cracked wheat or ground bulgur wheat

• 2 tbs Squeaky Gate extra virgin olive oil

• 1 and ½ cup Coles plain flour

• 1 large onion finely chopped

• 1 garlic clove, crushed

• 200 g diced mushrooms 

• 1 tbs fresh chopped thyme

• 100 g grated haloumi 

• ½ bunch flat-leaf parsley, finely chopped

• 1 tsp ground cinnamon

• 4 cups oil, to deep fry

• Greek yoghurt, to serve

Method

• For the filling, heat oil in a saucepan over medium heat. Add the onion and garlic, cook until softened. Add the mushrooms and cook for 8-10 minutes, until the moisture has gone. Turn off heat and add the haloumi, thyme, parsley and cinnamon, mixing well. Season and set aside to cool.

• For the dough, place wheat and oil in a large bowl, pour over 850 ml boiling water and season to taste. Mix well, then cover with plastic wrap and set aside to absorb the water and cool completely, this should take 1 hour.

• Once the wheat mixture has cooled, add the flour and knead on a bench for 6-8 minutes, until the dough comes together and does not crumble. Divide dough into 50 g balls.

• Press the dough to flatten into a small bowl shape. Place a generous tsp of mince mixture in the centre, then fold the dough over to seal filling inside, forming a football shape.

• Repeat with remaining dough and mixture. Place canola oil in a large saucepan over medium-high and bring to 180°C on a kitchen thermometer. In batches, deep fry koupes for 3-5 minutes until browned.

• After each koupa is cooked, place onto a paper towel to drain excess oil. Repeat with remaining koupes. Serve warm with yoghurt.

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Yoghurt Braised Pork Tostada

Yoghurt Braised Pork Tostada

Recipe By Michael Weldon

Ingredients

•  5oo g pork shoulder, large dice

• 1 cup Jalna Greek yoghurt

• 5 garlic cloves crushed

• 2 tbs Coles apple cider vinegar

• 1 tbs smoked paprika

• 1 tbs cumin powder

• 1 tsp chilli flakes

• 2 avocados

• 1 lime

• 1 garlic clove, grated

• salt

• 1 onion, diced

• ½ bunch coriander

• pickled jalapenos 

• 100 g Coles deli mild feta crumbled

• 8 corn tortillas, fried in oil into crisp

Method

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

• In a large oven tray combine the pork, yoghurt, vinegar, garlic and spices with a pinch of salt. Massage the ingredients into the pork to marinate. Cover with foil and place into the oven. Cook for 1.5-2 hours until the meat is falling apart tender. 

• Remove from the oven and allow to rest for 10 minutes. Place into a hot skillet over high heat with a drizzle of extra virgin olive oil. Pull apart with forks into bite sized pieces.

• In a bowl, using a whisk mash the avocado, ½ lime juice and salt together into a chunky paste. 

• Spread the toasted tostada with avocado. Top with the pork then garnish with onion, coriander, jalapeno and feta cheese. 

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Pickled Poached Mushrooms

Pickled Poached Mushrooms

Recipe By Nornie Bero

Ingredients

•  500 ml red wine vinegar

• 5 bay leaves

• 1 tsp Squeaky Gate extra virgin olive oil

• 3 garlic cloves, sliced

• ½ tsp whole pepperberries (or ground peppercorns)

• 100 g enoki mushrooms

• 200 g oyster mushrooms, sliced

• 200 g shiitake mushrooms

• 200 g king brown mushrooms, sliced

• 1 tsp native thyme (or thyme)

• 1 tbs chilli paste

• 100 g samphire (or pak choi)

• 100 g karkalla (or pak choi)

Method

• In a large pot, combine 1.5 ltr water, the vinegar, bay leaves, half the garlic and the pepperberries, and boil for 30 minutes.

• Add the mushrooms and poach for 10 minutes, then drain and strain off the liquid. Set aside the mushrooms.

• In a large frying pan, heat the oil and fry off the remaining garlic, thyme, mushrooms, chilli paste, samphire and karkalla for 5 minutes before adding salt to taste.

• Eat with lettuce cups *optional.

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Chickpea & Cashew Mayonnaise Picnic Rolls

Chickpea & Cashew Mayonnaise Picnic Rolls

Recipe By Courtney Roulston

Ingredients

•  1 loaf Coles Turkish pide bread 

• 2 Lebanese cucumber, sliced into thin ribbons with a peeler  

• 1 cup Coles red cabbage, finely shredded 

• 8 Coles butter lettuce leaves, washed, dried 

• 1 cup alfalfa sprouts  

Chickpea Filling

• 2 x 400 g Coles can chickpeas, drained & smashed with the back of a fork 

• ½ cup sunflower seeds, toasted, crushed 

• ½ red onion, finely diced

• ½ cup celery, finely diced 

• sea salt and black pepper to taste 

• 2 tsp capers, washed, chopped

• 2 tsp dill, chopped 

• 2 tsp lemon zest

Cashew Mayonnaise

• ¾ cup raw cashews, soaked in 1 cup boiling water for 15 minutes 

• 2 tsp apple cider vinegar 

• 1 tsp Coles dijon mustard

• ½ tsp garlic powder 

• 1 tsp maple syrup 

Method

• Place all the chickpea filling ingredients into a bowl and mix well to combine. Crush roughly using a fork – this will take a few minutes.

• Place all the cashew mayonnaise ingredients (including the soaking water) into the jug of a high-speed blender, season with salt and blitz until smooth and creamy.

• Place 4 tablespoons of cashew mayonnaise into the chickpea mixture and mix well. 

• Split the pide loaf down the middle horizontally. Place the lettuce into the bread then spoon on the chickpea mixture on one side of the bread. Layer up the cucumber, red cabbage and sprouts on to the filling. Spread the remaining cashew mixture onto the other side of the bread. Slice into 4 portions and serve.

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Whole Cauliflower Cheese

Whole Cauliflower Cheese

Recipe By Courtney Roulston

Ingredients

•  1 large whole Coles white cauliflower, leaves attached

• 60 g butter 

• ½ brown onion, grated 

• 60 g Coles plain flour

• sea salt to taste

• black pepper to taste 

• 2 tsp Coles dijon mustard 

• 600 ml Coles full cream milk 

• ½ cup cheddar cheese, grated 

• ½ cup parmesan cheese, grated 

• fresh thyme or chives to garnish

Method

• Pre heat the oven to 180 degrees (C).

• Bring a large pot of salted water up to the boil. Trim the bottom off the cauliflower so it sits flat then cut a cross with a small knife into the stem - this helps the stem cook evenly. Place the cauliflower into the pot upside down and cook for 10 minutes to start the cooking process. Remove the cauliflower and drain off any excess water. Place the cauliflower into a high-sided pot that can go in the oven. 

• Meanwhile heat the butter in a frying pan over a medium heat. Add in the onion and a pinch of salt and pepper. Cook for 1-2 minutes then add in the flour and cook stirring with a wooden spoon for 3-4 minutes to cook the raw flavour out the flour. Whisk in the mustard and slowly pour in the milk, working out any lumps as you add the milk. Once the mixture looks smooth, add in the cheeses and melt them through the sauce. 

• Pour the cheese sauce over the cauliflower and roast in the oven for 40 minutes, basting the cauliflower with the sauce every 10 minutes. 

• Remove from the oven and carefully place into a serving dish. Garnish with herbs and serve. 

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Burnt Cabbage with Anchovy Butter

Burnt Cabbage with Anchovy Butter

Recipe By Michael Weldon

Ingredients

•  ½ Coles savoy cabbage, cut in half

• ½ Coles red cabbage, cut in half

• 150 g butter, room temp

• 1 small jar of anchovies

• 1 lemon, zest

• 4 thyme sprigs, leaves picked

• extra virgin olive oil

• butter

• sea salt

Method

• Heat a BBQ with a flat plate until it begins to smoke. Drizzle the cabbage with olive oil, place on the BBQ with the cut side facing down and press down. Wait till the cabbage is burnt before turning. Cooking it slowly, this will take a while and it is how we get a soft and gooey texture in the centre of the cabbage. Shut the lid of the BBQ whilst the cabbage cooks for about 20 minutes or until it feels tender and soft.

• In a mortar and pestle, combine the anchovies, lemon, parsley and a small pinch of salt. Add the butter and mix until the butter is combined. Keep at room temperature.

• Once the cabbage is cooked cut the quarters into half and arrange on a platter. With a pastry brush or the back of a spoon, brush the cabbage pieces with butter then let it melt into the cabbage. Repeat this process again once more before serving. Serve warm with your favourite roast meat.

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Egg Tartine

Egg Tartine

Recipe By Courtney Roulston

Ingredients

•  4 large free range eggs 

• 1 tbs golden shallot, finely diced 

• 1/4 cup celery, finely diced – reserve the pale inner leaves for garnish 

• 2 tbs baby cornichons, diced, plus 6 whole to serve 

• 2 tbs Coles whole egg mayonnaise 

• 2 tbs Jalna Greek yoghurt 

• juice & zest of ½ small lemon, plus extra zest to serve 

• 1 tbs dill, chopped, plus extra to garnish 

• sea salt and pepper for seasoning 

• 4 large slices rye or sourdough bread 

• 1 tbs Squeaky Gate extra virgin olive oil 

Method

• Bring a pot of salted water up to the boil and cook the eggs for 8 minutes. Place the eggs into a bowl of iced water and peel once cool enough to touch. Chop the eggs into a rough dice and place into a large bowl. 

• Add in the shallot, celery, cornichons, mayonnaise, yoghurt, lemon juice, zest, dill, sea salt, cracked black pepper and mix well to combine.

• Drizzle the bread with the oil and grill in a hot dry non-stick frying pan for 1-2 minutes each side, or until slightly charred. 

• To serve, spoon the egg mixture onto bread and garnish with extra lemon zest, dill sprigs, sliced cornichons and a drizzle of olive oil. 

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Carrot Salad with Passionfruit Dressing

Carrot Salad with Passionfruit Dressing

Recipe By Michael Weldon

Ingredients

• 1 bunch of slim carrots, split lengthways and tops removed, carrot top leaves reserved and rinsed

• 1 tsp cumin seeds

• 2 tbs Squeaky Gate extra virgin olive oil

Carrot Top Sauce

• ½ cup Squeaky Gate extra virgin olive oil

• ½ bunch parsley

• 1 tbs apple cider vinegar

• 1 pinch of salt

• 1 pinch of pepper

Passionfruit dressing

• 3 passionfruits, juice

• ¼ cup Squeaky Gate extra virgin olive oil

• 1 tsp seeded mustard

• 1 pinch of salt

Garnish

• ¼ cup chopped smoked almonds

Method

• Pre heat an oven to 200 degrees (C).

• Spread the carrots over an oven tray, drizzle with extra virgin olive oil, sprinkle with cumin seeds and a pinch of salt. Place in the oven and roast till the carrots soften slightly. Remove from the oven and allow to cool.

• In a jug or jar combine the carrot tops, parsley, extra virgin olive oil, apple cider vinegar and salt and pepper to taste. Stick blend until smooth. 

• In a bowl combine the juice from the passionfruits, extra virgin olive oil, seeded mustard, salt to taste and whisk together.

• To serve, spread the carrot top sauce on the base of the plate. Top with the carrots then spoon over the dressing. Garnish with the almonds.

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Grilled Zucchini with Charred Herb Salsa

Grilled Zucchini with Charred Herb Salsa

Recipe By Courtney Roulston

Ingredients

• 5 medium green zucchini, or yellow or a mix, sliced lengthways into 2-3 mm strips

• ½ cup (125 ml) extra virgin olive oil 

• sea salt to taste 

• 1 Coleslong red chilli 

• 150 g Colessoft goat’s cheese 

• 2 tbs pepitas, toasted

Charred Herb Salsa

• 1 bunch each coriander, parsley, mint & chives

• 1 long green chilli 

• 1 small clove garlic 

• juice and zest of 1 lemon 

• 1 tsp Coles honey 

• 2 good quality anchovy fillets *optional 

Method

• Pre heat a BBQ grill plate to a medium heat. Toss the sliced zucchini and long red chilli in 35 ml of the oil and season with a pinch of sea salt. Grill the zucchini and chilli on the BBQ for 2 minutes each side, or until some char marks are on the outside, but the zucchini is still holding together. Remove from the BBQ and set aside on a tray to rest. Chop the charred red chilli and set aside.

• Prepare ½ bunch of each of the herbs and drizzle with a little oil. Place the herbs and green chilli over the hottest part of the grill and cook for 2 minutes, or until slightly smoking. Roughly chop the charred herbs and chilli and place into the jug of a stick blender. Add in the garlic, lemon zest, lemon juice, honey, anchovies, remaining fresh herbs, remaining oil and a pinch of salt. Blitz until the mixture is smooth and green. 

• Arrange the grilled zucchini onto a large serving platter. Dollop over the herb salsa, goat`s cheese, pepitas, reserved chopped red chilli and a few fresh mint leaves. 

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Zucchini & Lemon Olive Oil Cake

Zucchini & Lemon Olive Oil Cake

Recipe By Courtney Roulston

Ingredients

• 1 cup pecans, finely chopped 

• 1 cup Colesplain flour 

• 1 cup Coleswholemeal plain flour 

• 1 tsp baking powder 

• 1 tsp bi carb soda 

• sea salt to taste 

• 1 tsp mixed spice 

• 1 cup Coles brown sugar 

• 3 large free range eggs 

• 1 cup Squeaky Gate extra virgin olive oil 

• 1 tbs lemon zest

• 3 tbs lemon juice 

• 2 tsp vanilla bean paste or extract 

• 2 ½ cup finely grated zucchini, drained of excess moisture 

Glaze

• 1 cup Coles icing sugar, sifted 

• 2 tbs Squeaky Gate extra virgin olive oil

• 3 tbs lemon juice 

Method

• Pre heat the oven to 180 degrees (C). Prepare a 25 cm cake pan or 10 cup bundt tin by rubbing with a little oil and lightly dusting with flour. Grate the zucchini and place into a sieve over a large bowl. Gently press out any excess moisture and set aside.

• Mix both the flours, baking powder, bi carb, salt and mixed spice in a bowl. Gently stir through the dry ingredients, pecans and the zucchini until mixed through evenly.

• In another bowl, whisk together the sugar, eggs, extra virgin olive oil, lemon zest, lemon juice and vanilla for 4-5 minutes, or until light and fluffy. Add this mixture to the dry ingredients bowl and gently fold through into a chunky batter.

• Pour the batter into the cake tin and bake for 50 minutes, or until a skewer comes out clean from the thickest part of the cake. Remove from the oven and allow to cool in the pan for 10 minutes before placing on a wire rack to cool completely. 

• Whisk the icing sugar, extra virgin olive oil and lemon juice together until you have a runny glaze, adding a little extra lemon juice if it needs loosening. Drizzle the glaze over the top of the cake and serve.

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Cheese & Vegemite Breakfast Oats

Cheese & Vegemite Breakfast Oats

Recipe By Michael Weldon

Ingredients

Porridge

• 2 tbs butter

• 1 brown onion, diced

• 1 cup Red Tractor oats

• 1 cup Coles full cream milk

• 1 cup water

• ½ cup Coles tasty cheese, shredded

• 2 tbs vegemite

Poached Eggs

• 4 free range eggs

• vinegar, a dash to poach the eggs

Garnish 

• 2 spring onions

• butter

Method

• In a large saucepan fry the onion off in butter until soft and slightly golden. Add the oats, milk and water, cook gently until the oat begin to thicken. Add the cheese and vegemite, continue cooking until the oats have reached a loose porridge consistency. 

• In a pot of gently boiling salted water drop the eggs and poach for 4 minutes, until the white is set but the yolk is gooey. 

• Serve the oats in a bowl with an extra dollop of butter, the fired egg and some spring onion on top.

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Caesar Devilled Eggs

Caesar Devilled Eggs

Recipe By Michael Weldon

Ingredients

• 12 free range eggs

• ½ cup Coles mayonnaise

• 5 anchovies, chopped finely

• ¼ cup parmesan

• ½ lemon juice

• 5 drops of tabasco

• ½ bunch chives, sliced thinly, to garnish

• extra finely shaved parmesan, to garnish

Method

• Bring a large pot of water to a rolling boil. Gently shake each egg for 5-10 seconds then lower into the boiling water and boil for 10 minutes. Then remove the eggs and place straight into ice water to stop the cooking. 

• Peel the eggs and cut in half with a sharp knife. Clean the knife between each cut. 

• Carefully scoop the egg yolks from the whites into a bowl.

• To the egg yolks add the mayonnaise, anchovies, parmesan, lemon juice and tabasco. Mix together until all combined into a thick creamy mixture that can be pipped. Add mixture to a piping bag.

• Pipe the dressed yolk filling into the egg whites and arrange on a serving platter. Garnish with some chives and grate over some fresh parmesan.

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Cabbage Steak Meuniere

Cabbage Steak Meuniere

Recipe By Courtney Roulston

Ingredients

• 1 medium-large Coles white cabbage (drumhead, savoy or sugarloaf)

• sea salt and black pepper to taste 

• 2 tbs Squeaky Gate extra virgin olive oil

Meuniere Sauce

• 75 g butter 

• 1 tbs baby capers, rinsed, dried 

• ¼ cup flaked almonds 

• 2 tbs parsley, chopped, plus extra to serve

• 1 lemon

Cooked using The Ziggy available at Barbeques Galore

Method

• Cut two 1-inch thick steaks from the middle of the cabbage so the core holds them together-reserving the outer parts for another recipe.

• Heat a BBQ plate or large non-stick frying pan over a medium heat. Drizzle the oil over the cabbage and season with sea salt. Cook on one side for 8-10 minutes, or until the cabbage has some nice charred colour. Turn the cabbage over and splash over 1-2 tsp of water or additional extra virgin olive oil on each steak to help them steam through. Cook for a further 6 minutes on the second side, or until the outside is charred and the center core is tender. 

• Place a fry pan onto a medium heat and add in the butter. Once the butter starts to foam, add in the capers and almonds and allow them to cook for 2-3 minutes, or until the almonds have browned. Add in a few strips of lemon zest and 2 tbs of lemon juice to stop the butter cooking. Stir in parsley and remove from the heat. 

• Place the cabbage onto serving plates and spoon over the sauce and garnish with extra parsley and a lemon wedge on the side.

• Serve with crusty bread and a fresh green salad. 

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