Tuna Tartare with Guacamole and Corn Chips

Tuna Tartare with Guacamole and Corn Chips

Recipe By Michael Weldon

Ingredients

• 400 g yellow fin tuna, diced

• 1 large shallot, diced finely

• 1 cucumber diced 

• 1 punnet Coles golden cherry tomatoes, diced

• 5 radishes, julienne

• 1 Coles jalapeno, diced

• ½ bunch coriander, stem diced and leaves saved for garnish

• 1 lime, juice

• smoked paprika

• sea salt

Guacamole 

• 2 perfectly ripe avocados

• 1 garlic clove, grated

• 1 lime, juice

• sea salt

Garnish

• Coles sour cream

• corn chips

Method

• In a large bowl combine the guacamole ingredients, mash and mix until combined. Taste and adjust the seasoning to your liking. 

• In a second bowl mix together the tuna, shallots, cucumber, tomatoes, radish, jalapeno, coriander stem, smoked paprika and mix together. Add the lime juice and a pinch of salt. Mix quickly. 

• To serve plate up on a bowl plate or a flat bowl. Spread the guacamole on the base of the plate. Top with the tartare and garnish with sour cream dollops and extra coriander leaves. Serve with corn chips on the side. 

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Macadamia & Honey Haloumi Skewers

Macadamia & Honey Haloumi Skewers

Recipe By Courtney Roulston

Ingredients

• 2 x 180 g packets halloumi cheese

• 2 tbs extra virgin olive oil 

• 2 tbs Coles Australian honey  

• ¾ cup macadamia nuts, crushed or finely chopped  

• ½ tsp whole fennel seeds, crushed 

• ¼ cup white sesame seeds, toasted 

• 1 tsp fresh dill, finely chopped 

• 2 tsp lemon zest, plus lemon cheeks to serve 

• ½ Coles long red chilli, finely chopped (or can be dried chilli) 

• sea salt and black pepper to taste 

Method

• Combine the crushed macadamia nuts, fennel seeds, sesame seeds, dill, lemon zest, chilli, salt and black pepper in a large shallow bowl.

• Cut each block of halloumi into 6 rectangular fingers and thread the skewers through the middle of each piece of cheese. 

• Heat a frying pan over a medium-high heat. Brush the halloumi with a little oil and grill for 2 minutes each side, or until golden and warmed through. Remove the pan from the heat and drizzle with honey to get a sticky coating on the outside. 

• Roll the skewers through the macadamia mixture so they have a nice even crust on the outside. Place the skewers onto a serving plate and serve warm with lemon cheeks on the side.

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Jalapeno, Peach and Tomato Salsa

Jalapeno, Peach and Tomato Salsa

Recipe By Michael Weldon

Ingredients

• 2 tomatoes, diced

• 1 peach, diced

• 1 white peach, diced

• 1 garlic clove, minced

• 2 coriander sprigs, sliced thinly

• 1 Coles jalapeno, diced

• 1 lime, juice

• sea salt

• extra virgin olive oil

• corn chips, to serve

Method

• Combine the ingredients of salsa ingredients in a bowl. Mix together until all the ingredients are evenly mixed together. Add enough olive oil to dress the salsa, season with salt to your liking.

• Serve with corn chips to dip with.

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Korma Fried Eggs on Naan

Korma Fried Eggs on Naan

Recipe By Courtney Roulston

Ingredients

• 2 naan breads 

• 3 tbs extra virgin olive oil 

• 1 tbs Patak`s Korma paste 

• 4 free range eggs 

• 1 cup Greek yoghurt 

• 2 tbs Patak`s mango chutney 

• ½ Coles long red chilli, sliced 

• ½ cup coriander sprigs, to garnish 

Method

• Heat a grill pan over a medium heat. Warm the naan breads in the pan for 2 - 3 minutes or until slightly charred on the outside and softened in the middle. Brush the naan with a little of the oil and set them aside. 

• Meanwhile, heat the remaining oil in a large frying pan over a medium heat. Add the korma paste and cook for 2 minutes, or until fragrant. Crack the eggs into the korma sauce and fry them, basting them occasionally for 3 minutes, or until the eggs are cooked to your liking.

• Spread the yoghurt and mango chutney onto the naan breads. Place the fried eggs on top of the yoghurt mixture and drizzle over any of the korma mixture and season with a pinch of salt and pepper. 

• Garnish with sliced chilli and coriander sprigs before serving. 

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Kale Reuben

Kale Reuben

Recipe By Michael Weldon

Ingredients

• 2 tbs butter

• 1 bunch Coles kale

• 2 garlic cloves, sliced

• 1 tsp black pepper

Russian Dressing

• ½ cup Coles mayonnaise

• ¼ cup Jalna Greek yoghurt

• 1 pickle, diced

• 1 tbs siracha

• 1 tsp worcestershire sauce  

• 4 slices rye bread

• ½ cup sauerkraut 

• 2 tbs American mustard

• 4 sliced swiss cheese

• butter

Method

• Heat a large saucepan over a medium head. Add the butter and garlic. Once melted add the kale and gently cook down. Once cooked season with pepper and remove from the heat. 

• In a bowl mix together the Russian dressing ingredients.

• Lay out the sourdough slices. Spread with a layer of mustard. Top with the sauerkraut, then the kale. Top with 2 slices of cheese and then a layer of Russian dressing.

• Heat some butter in a frypan and add the sandwiches onto the pan. Toast them until the cheese is melted and the sandwiches are golden brown.

• Cut in half to serve.

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Charred Cabbage with Peanut & Chilli Relish

Charred Cabbage with Peanut & Chilli Relish

Recipe By Courtney Roulston

Ingredients

• 1 whole medium sized drumhead or savoy white cabbage 

• 3 cups boiling water from the kettle 

• 2 tbs extra virgin olive oil 

• 12 coriander sprigs to serve, stored in iced water 

Peanut & Chilli Relish

• 2 green spring onions, finely sliced 

• 2 tsp fresh ginger, finely chopped 

• pinch white pepper 

• 1 clove garlic, grated 

• 1 tbs dried chilli flakes 

• ½ cup Squeaky Gate extra virgin olive oil 

• 2 tbs gluten free soy sauce 

• 2 tbs rice wine vinegar 

• 1 tsp Coles Asia sesame oil 

• 1 tbs maple syrup 

• ¼ cup Coles roasted peanuts, chopped, plus extra to serve 

Cooked using The Ziggy available at Barbeques Galore

Method

• Cut the cabbage into 6 or 8 wedges, leaving the core intact to hold the wedges together. Place the cabbage wedges into a tray, cover with boiling water then a sheet of aluminium foil and set aside for 5 minutes to slightly steam through. Drain well.

• Heat a BBQ grill to a medium/high heat. Drizzle the cabbage with a little extra virgin olive oil and a pinch of sea salt. Cook on the grill for 5 - 6 minutes each side, or until charred on the outside and tender in the middle. 

• To make the relish, heat the oil in a small pot until nearly smoking. Place the spring onion, ginger, pepper, garlic and dried chilli into a heat-proof bowl. Carefully pour over the oil to scald the ingredients. Once it has stopped bubbling stir in the soy, vinegar, sesame oil, maple syrup and peanuts. 

• Place the cabbage onto a serving platter and spoon over the dressing. Garnish with extra peanuts and coriander sprigs. 

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Fragrant Coconut Rice with Mango & Sesame

Fragrant Coconut Rice with Mango & Sesame

Recipe By Courtney Roulston

Ingredients

• 400 ml can Coles organic coconut cream 

• 1 kaffir lime leaf, bruised 

• ½ lemongrass stem, bruised 

• 3 tbs Coles honey, plus extra to serve 

• 1 1/3 cups short or medium grain white rice, rinsed in a sieve  

• sea salt to taste 

Toppings

• 1 mango, sliced 

• 2 passionfruit

• 1 tsp white & black sesame seeds, toasted 

• 1 tbs shredded coconut, toasted 

Method

• Heat 250 ml of the coconut cream and 1½ cups (375 ml) of water in a pot over a medium heat. Add the lime leaf, lemongrass, 2 tbs of honey, rice and a pinch of salt. Bring up to a simmer then reduce the heat to low an cook for 15 - 20 minutes or until the rice is tender and all the liquid has been absorbed. 

• Combine the remaining coconut cream and remaining honey in a small pot over a medium heat for 2 - 3 minutes.

• Remove the lime leaf and lemongrass from the rice and discard.

• Place the rice mixture into serving bowls and drizzle over a little of the coconut cream mixture. Top with sliced mango, passionfruit, sesame seeds and coconut before serving. 

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Roast Pumpkin, Chickpea & Sage Sausage Rolls

Roast Pumpkin, Chickpea & Sage Sausage Rolls

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

For the pastry: 

• 4 tbs extra virgin olive oil 

• 1 cup cold water 

• 600 g Coles plain flour, plus extra for dusting 

• ½ tsp salt 

For the filling: 

• 2 tsp extra virgin olive oil 

• 500 g Coles pumpkin, peeled and cut into 2 cm chunks 

• 1 onion, peeled and finely chopped 

• 1 clove garlic, peeled and finely chopped 

• 3 leaves silverbeet, shredded 

• 200 g dried chickpeas, soaked overnight and cooked or 2 x 400 g tinned (drained and rinsed) 

• 1 large handful parsley, chopped 

• small handful of sage leaves, finely chopped 

• salt and pepper, to taste 

• milk to glaze 

• black and white sesame seeds, for topping

Method

• Preheat the oven to 200°C. 

To make the pastry: 

• Mix the oil and the water in the small bowl. 

• Mix the flour and the salt in the large bowl. Create a well in the centre. 

• Add the oil and water mixture to the well. 

• Use your hands to incorporate the liquid into the flour until the dough forms a ball. 

• Transfer the dough to a floured workbench and knead for a minute, then place the dough back into the large bowl. 

• Cover with a dry tea towel and leave for up to an hour. 

To make the filling: 

• Place the pumpkin in the medium bowl and toss with 1 teaspoon of olive oil. 

• Transfer to a baking tray and roast in the oven for about 30 minutes until golden. Allow to cool. 

• Heat the remaining teaspoon of olive oil in the frying pan over medium heat. Sauté the onion and garlic together for 5 minutes until soft and translucent. 

• Add the shredded silverbeet and cook for a minute, or until wilted. Set aside and allow to cool. 

• Tip the cooked chickpeas into a large bowl. Using a potato masher, roughly mash the chickpeas. 

• Add the roasted pumpkin to the chickpeas and mash again. 

• Combine the silverbeet mixture, parsley, sage, salt and pepper with the mashed pumpkin and chickpeas and mix well. 

• Taste and adjust seasoning. 

To assemble and cook the sausage rolls: 

• Line the other baking trays with baking paper and set aside. 

• Dry and flour the workbench. 

• Divide the filling into four even portions. 

• Divide the pastry dough into four pieces. 

• Roll a piece of pastry into a rectangle, ideally 5 mm thick, 24 cm long and 12 cm wide. 

• Place the filling along one long side of the rectangle, leaving about 2 cm of the edge clear. 

• Brush the opposite long edge with a little milk and roll up to enclose the filling. 

• Repeat with the remaining filling and pastry. 

• Cut each long roll of pastry into six with the serrated knife. Place the pastry rolls onto the lined baking trays, with the seam on the bottom. 

• Prick the tops of each roll with a fork, brush with a little milk and scatter over the sesame seeds. 

• Bake for 30 minutes until golden brown and cool on a wire rack before serving.

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Cheese & Dukkah Pull-apart Scones

Cheese & Dukkah Pull-apart Scones

Recipe By Courtney Roulston

Ingredients

• 80 g Coles thickened cream, plus extra for brushing 

• 120 g Jalna Greek yoghurt 

• 1 free range egg 

• 1 tbs Coles honey 

• 250 g Coles self raising flour, plus extra for dusting

• sea salt to taste

• 100 g cold butter, cubed (plus extra at room temperature, to serve) 

• 2 tbs dukkah, plus extra for topping

• 2 green spring onions, sliced 

• zest of ½ lemon 

• 100 g Coles Australian feta, crumbled 

• 80 g cheddar cheese, grated

• 30 g parmesan, finely grated

Method

• Pre-heat the oven to 190 degrees (C). Whisk the cream, yoghurt, egg and honey in a bowl and set aside. 

• Place the flour into a large mixing bowl along with a pinch of salt. Add in the butter and using clean fingertips rub the butter into the flour until there are no lumps. Gently fold through the dukkah, spring onions and lemon zest. Then add the feta, half the cheddar and half the parmesan. Make a well in the centre and pour in the wet ingredients then using a butter knife gently fold the mixture until it just comes together as a dough. Aim to not over work it too much as it will become tough. 

• Turn the dough onto a lightly floured lined oven tray. Bring the dough together in a rectangle shape around 1 inch thick. Brush the extra cream over the top of the dough and scatter over the remaining cheddar, parmesan and extra dukkah. 

• Cut the scones into 12 squares, leaving them intact on the tray. 

• Bake in the oven for 20 - 25 minutes, or until the scones are golden and spring back when lightly pressed. Remove and allow to cool for 10 minutes before serving with butter on the side. 

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Chargrilled Smokey Melidzanosalata

Chargrilled Smokey MeliTzanosalata

Recipe By Phil Vakos

Ingredients

• 4 large eggplants

• 1/2 cup of extra virgin olive oil

• 4 cloves of garlic

• 3 tbs white wine vinegar

• 1 punnetColes vine-ripened baby cherry tomatoes

• 1 pack pine nuts

• 1 tbs ground cumin

• 1 tsp ground turmeric

• salt and pepper to taste

• juice of 1 large lemon

• 1 bunch of continental parsley

Garnish

• extra virgin olive oil

• sumac 

To Serve

• fresh crusty sourdough or pita

Method

• Prick each eggplant with a fork and place on an open flame, turning regularly until eggplants are black, blistered and fully cooked, cover and place in a collider until cool enough to handle.

• On a roasting tray, lay down some greaseproof paper and roast cherry tomatoes (keep them on the vine) at 200 degrees (C) for 10 - 15 minutes, until blistered and soft.

• On a separate tray, lightly moisten pine nuts with water and cover in spice mix , roast for 5 - 10 minutes at the same temperature as the tomatoes, until the nuts go golden.

• Peel off the blackened eggplant skin and discard. Place the flashy eggplants into a mixing bowl along with garlic, vinegar lemon juice and olive oil. Season well with salt and pepper, then blitz with a stick blender until smooth and creamy.

• Finely chop parsley and fold into eggplant dip.

• To serve, place mixture into serving bowl, garnish with tomatoes, pinenuts, sumac and extra virgin olive oil and enjoy with some pitta or sourdough.

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Coconut & Raspberry Ripple Cake

Coconut & Raspberry Ripple Cake

Recipe By Courtney Roulston

Ingredients

• 1 ½ cups Coles self-raising flour 

• 1 tsp baking powder 

• 2/3 cup coconut sugar 

• sea salt 

• 2/3 cup Coles desiccated coconut 

• 3 free range eggs

• 2/3 cup Squeaky Gate extra virgin olive oil

• ½ cup coconut milk 

• 2 punnets raspberries (or 250 g) 

• 2 tbs shaved toasted coconut to serve

Raspberry Extra Virgin Olive Oil Icing

• 1 cup Coles pure icing sugar, sifted 

• ¼ cup raspberries, crushed

• 2 tbs Squeaky Gate extra virgin olive oil

Method

• Heat the oven to 180 degrees (C). Grease a loaf pan and line the base and sides with baking paper, allowing the sides to overhang. Sift the flour and baking powder into a large bowl and stir in the sugar, coconut and a pinch of salt. 

• Whisk the eggs in a bowl along with the extra virgin olive oil and coconut milk. Fold the wet mixture into the flour mixture until just combined.

• Pour half of the cake mixture into the loaf pan. Using the back of a fork gently crush the raspberries in a bowl and pour over the cake batter in the tin. Pour over the remaining cake batter and smooth the top. Bake for 50 minutes, or until a skewer comes out clean when inserted into the centre. Cool in the tin for 10 minutes before transferring to a wire wrack and allowing cool completely.

• Place the icing sugar in a bowl. Place the crushed raspberries into a fine sieve and push out the liquid over the icing sugar using the back of a spoon. Add in the extra virgin olive oil and whisk until the mixture is smooth and pale pink. Spread the icing onto the cake and sprinkle with toasted coconut before slicing and serving. 

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Spicy Tomato Green Beans with Walnuts & Yoghurt

Spicy Tomato Green Beans with Walnuts & Yoghurt

Recipe By Courtney Roulston

Ingredients

• 1/3 cup Squeaky Gate extra virgin olive oil 

• 1 brown onion, peeled, sliced 

• 4 cloves garlic, peeled, sliced 

• 600 g green beans, trimmed 

• 1 tsp whole cumin seeds 

• 1 tsp dried chilli flakes 

• 1 tbs tomato paste 

• 400 g Coles vine-ripened cherry tomatoes, halved 

• sea salt to taste 

• 1/3 cup walnuts

• 1 tsp lemon zest

• 1/3 cup Jalna plain yoghurt 

• ¼ cup flat leaf parsley, chopped  

Method

• Heat the oil over a medium heat in a large high-sided frying pan. Cook the onion and garlic for 2 minutes before adding in the cumin and chilli. Cook, stirring for a further minute or until fragrant. Mix in the tomato paste and add in 300 g of the tomatoes. Season with salt and cook for 5 - 6 minutes, or until the tomatoes are starting to break down. Add in the beans and ½ cup of water. Cover with a lid and leave to braise for 20 minutes, or until the beans are wilted and tender. 

• Meanwhile finely chop the walnuts and mix them in a small bowl with the lemon zest and cracked black pepper.

• Stir the remaining tomatoes into the beans and remove from the heat once they have slightly softened. Allow the beans to cool slightly at room temperature. 

• Place the beans onto a serving platter and drizzle with yoghurt and scatter over the walnut mixture and parsley. 

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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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