BBQ Carolina Reaper Marinated Squid

BBQ Carolina Reaper Marinated Squid

Recipe By Courtney Roulston

Ingredients

• 3 large Coles deli squid tubes, scored in a cross hatch

• 2 garlic cloves, diced

• 1 lemon, zest

• 1 tbs parsley leaves, chopped

• 1 tsp smoked paprika

• 1/2 Coles carolina reaper chilli, finely chopped

• 3 tbs extra virgin olive oil

• sea salt

Garnish

• lemon wedge

• fresh parsley

• extra chilli *optional

Method

• Heat a BBQ grill until its smoking.

• In a bowl combine the squid, garlic, lemon zest, parsley, smoked paprika and Carolina reaper chilli, drizzle with extra virgin olive oil, season with salt. Mix together until the squid is evenly coated the marinade. 

• On the smoking hot BBQ cook the squid until charred and caramelised. 

• Once the squid is cooked season with extra salt and serve with some parsley leaves and a lemon wedge. 

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Beef Carpaccio

Beef Carpaccio

Recipe By Michael Weldon

Ingredients

• ¼ cup Squeaky Gate extra virgin olive oil

• 5 anchovy fillets

• ½ cup panko breadcrumbs 

• 400 g Coles eye fillet steak

• 1 large Coles red chilli, diced

• 1 large Coles green chilli, diced

• ¼ cup Squeaky Gate extra virgin olive oil

• 2 tbs white balsamic vinegar 

Garnish

• chives, sliced in 0.5 cm pieces

Method

• In a small frypan combine the olive oil and anchovy, place over a medium heat and gently bring up to temp. Cook until anchovy melts into the olive oil. Add the breadcrumbs and toast until crispy. Pour the breadcrumbs onto a plate or tray and allow to cool to room temp.

• In a bowl combine the dressing ingredients and whish until combined.

• Slice the fillet steak into thin rounds of ½ centimetre or less thickness. One piece at a time, place a slice between 2 sheets of baking paper. Using a heavy frypan or meat mallet pound steak as flat as possible. Once pounded flat place the beef onto a large serving platter. Repeat until all the steak is pounded thinly. Cover with cling wrap and place into the fridge to chill for 10 - 15 minutes. 

• To serve top the carpaccio with the dressing making sure to have a good spread of dices chilli over all the steak slices. Sprinkle over the breadcrumbs and finish with the sliced chives.

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Smoked Cauliflower with Yoghurt & Pickled Currants

Smoked Cauliflower with Yoghurt & Pickled Currants

Recipe By Courtney Roulston

Ingredients

• 1 whole Coles cauliflower, trimmed 

• 3 tbs Squeaky Gate extra virgin olive oil 

• sea salt and black pepper to taste 

• 2/3 cup Jalna yoghurt 

• 1 tbs pomegranate molasses 

• ¼ cup pepita seeds

• 1 tsp whole cumin seeds

• ¼ cup flat leaf parsley, leaves picked 

Pickled Currants

• 1/3 cup currants 

• 1/3 cup Coles finest white wine vinegar 

• 1 tbs maple syrup

Method

• Pre heat the smoker with cherrywood chips. Trim the bottom off the cauliflower so it sits flat then cut a cross with a small knife down into the core. Bring a pot of salted water up to the boil and place the cauliflower in the water upside down. Cook for 6 minutes then remove from the water and allow to dry. 

• Drizzle the cauliflower with 2 tbs of extra virgin oil and season with salt. Place in the smoker and leave for 50 minutes or until cooked through and smoked coloured with smoke all around the outside. Remove and set aside to rest. 

• Meanwhile, warm the vinegar, maple syrup, a pinch of salt and 2 tbs of water in a small pot. Place the currants into the pot and take off the heat. Set aside and allow to pickle for 20 minutes. Drain and reserve the pickle liquid.

• Whisk the yoghurt in a bowl with ¼ cup of the pickling liquid until smooth. Toast the cumin seeds in a small pan over a medium heat until fragrant. Lightly crush in a mortar and pestle. Toast the pepita seeds in the same pan until crispy and place into the mortar and pestle and gently crush. Place the seeds into a small bowl and drizzle with remaining oil. 

• Cut the cauliflower into 4 thick wedges and place onto a serving plate. Drizzle the yoghurt and pomegranate molasses over the top. Scatter with pickled currants, seed mixture and parsley before serving. 

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Radish & Citrus Salad with Smoked Olive Oil Dressing

Radish & Citrus Salad with Smoked Olive Oil Dressing

Recipe By Michael Weldon

Ingredients

• 2 cups Squeaky Gate extra virgin olive oil

• 1 bunch of radishes, sliced thinly on a mandolin

• 1 kohlrabi, sliced thinly on a mandolin

• 1 orange, skin removed and sliced into rounds

• 1 blood orange, skin removed and sliced into rounds

• 1 grapefruit, skin removed and sliced into rounds

• 1 lemon, sliced into rounds 

Smoked Olive Oil Dressing

• 1 cup smoked extra virgin olive oil

• 1 lemon, juice

• 1 tbs Coles honey

• 1 tbs Coles grain mustard

• salt 

Garnish

• 1 bunch of dill, leaves picked

Method

• Heat smoker until it reaches between 130 – 150 degrees (C). 

• Pour the olive oil into a flat tray or a skillet and place into the smoker. Smoke for 20 - 30 minutes.

• In a bowl, mix 1 cup of olive oil with the lemon juice, honey, mustard and a pinch of salt. Whisk until combined evenly.

• To serve, lay half the slices of radish and kohlrabi then top with half the slices of the citrus, spoon over some dressing to coat all the ingredients. Repeat to lay out another layer of the salad. Garnish with the dill.

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Plum, Grilled Radicchio and Goats Cheese Salad

Plum, Grilled Radicchio and Goats Cheese Salad

Recipe By Michael Weldon

Ingredients

• 2 radicchio, cut into 8 ths

• 1 cup stale sourdough torn into chunks

• 200 g goat’s cheese

• 5 Montague plums, sliced thinly

• 1 baby gem lettuce, leaves separated

• 1 bunch of dill, leaves picked

Dressing

• ¼ cup apple juice

• 1 tbs Coles finest apple cider vinegar

• ¼ cup olive oil

• 2 tbs Coles grain mustard

• sea salt

• black pepper

Cooked using The Ziggy available at Barbeques Galore

Method

• Heat BBQ until smoking. Drizzle the radicchio with olive oil and a little salt and place onto the grill to char and caramelise.

• Drizzle the sour dough with olive oil and place onto the grill to toast and char.

• In a jar combine the dressing ingredients with a pinch of salt and pepper. Seal the jar tight and shake the dressing until combined.

• Once the bread is cooked place in a bowl and crumble the goat’s cheese into it. Mix and toss the together until the goat’s cheese coats the croutons.

• Once the radicchio is cooked through arrange in an open fan on a large platter. Mix in the baby gem leaves and tuck in sliced plums in fan formation. Spoon over the dressing making sure all is coated. Top with the croutons and dill.

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Crushed Potatoes & Green Bean Salad with Olive Oil Dressing

Crushed Potatoes & Green Bean Salad with Olive Oil Dressing

Recipe By Courtney Roulston

Ingredients

• 1 kg Coles baby white potatoes 

• 500 g green beans, trimmed 

• sea salt & black pepper to taste 

• 2/3 cup whole roast almonds, chopped 

• 1 golden/French shallot, peeled, sliced into rings 

• ½ cup round mint, leaves picked 

• ½ cup coriander, leaves picked 

• ¼ cup dill, picked 

EVOO Dressing

• 2 tsp Coles dijon mustard

• 1 lemon, juice and strips of the zest

• 2 tsp maple syrup 

• 100 ml Squeaky Gate extra virgin olive oil 

Method

• Place the potatoes into a pot of salted cold water over a medium heat. Bring up to a gentle simmer and cook for 12 minutes, or until the potatoes are tender, but still slightly firm in the middle. Place the green beans in the same pot with the potatoes and cook for 4 minutes, or until tender but still bright green. Remove the beans from the pot and set aside. Drain the potatoes and leave them for 2 - 3 minutes to remove any excess moisture. Gently break up the potatoes into rough shapes with a knife then add the green beans back into the pot.

• Meanwhile whisk all the dressing ingredients together along with a pinch of salt and pepper.

• Pour the dressing over the potatoes and green beans and toss to coat. Gently fold through the almonds, lemon zest strips, shallot, mint, coriander and dill until well coated.

• Place the salad into a serving bowl and garnish with a little drizzle of extra virgin olive oil, extra almonds and dill.

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Yoghurt, Berry and Cashew Dip

Yoghurt, Berry and Cashew Dip

Recipe By Michael Weldon

Ingredients

• 2 cups Jalna farm to pot organic vanilla yoghurt

• 1 punnet of strawberries, diced

• ½ punned blueberries, halved 

• ¼ cup Coles salted cashew nuts, chopped

• ¼ cup Coles dark chocolate buttons, chopped 

Serve with

• apple slices

• pear slices

• charred toast

Method

• Line a sieve or colander with a cheese cloth or a clean kitchen cloth. Place the yoghurt into the cloth, bring the edges together and tie. Hang in your fridge for 12 hours to take extra liquid out of the yoghurt. 

• In a mixing bowl combine the hung yoghurt, berries, nuts and chocolate. Fold together gently until combined. 

• Serve with slices of fruit and some toast for a sweet health after school treat.

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Roast Beetroot Salad with Sesame Yoghurt

Roast Beetroot Salad with Sesame Yoghurt

Recipe By Courtney Roulston

Ingredients

• 5 medium beetroot, or a whole bunch 

• 2 medium-large red onions, skins left on 

• sea salt, to taste 

• ½ cup (125ml) extra virgin olive oil 

• 1 tsp za`atar

• 1 large clove garlic, peeled 

• 2 cups Jalna Greek yoghurt 

• 2 tsp tahini paste 

• 2 tsp lemon juice

• 1 tbs Coles honey 

• ½ cup flat leaf parsley or round mint, picked 

• 1 punnet micro red sorrel or cress

Method

• Pre-heat the oven to 200 degrees (C). Cut the beetroot in half then place them into a small high-sided roasting tray. Drizzle with extra virgin olive oil, a pinch of salt and pour over 1 ½ cups of water. Cut each onion into 6 wedges, leaving the skin attached. Place the onions on a separate roasting tray, season with salt and drizzle with a drizzle of extra virgin olive oil. Cover the beetroot tray tightly with foil and roast with the onions for 35 - 40 minutes, or until the beetroots are tender and the onions are slightly charred on top.

• Meanwhile, pour the extra virgin olive oil and garlic into a small pot over a low heat. Stir in the za`atar and a pinch of salt and leave to gently infuse for 5 minutes, or until the oil is fragrant.

• Whisk the yoghurt, tahini, lemon juice, honey and a pinch of salt in a bowl until smooth. Spread the yoghurt onto the base of a serving platter.

• Remove the beetroot from the oven and once cool enough to handle, slip the skins off and cut beetroot into wedges. Remove the skins from the outside of the onions.

• Arrange the beetroot, onions and parsley on top of the yoghurt. Spoon over the za`atar oil and garnish with micro herbs. 

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Vietnamese Mint and Beef Mince Lettuce Cups

Vietnamese Mint and Beef Mince Lettuce Cups

Recipe By Michael Weldon

Ingredients

• 500 g Coles beef mince

• 2 tbs fish sauce

• 1 tbs Coles brown sugar

• 1 birdseye chilli, sliced thinly

• 2 garlic cloves, diced

• 1 red onion, sliced thinly

Dressing

• 2 tbs fish sacue

• 2 tbs sugar

• 1 garlic clove, diced

• 2 coriander sprigs, sliced thinly

• 1 chilli, diced

• 1 lime, juice

To Serve

• 1 iceberg lettuce

• 1 bunch coriander, leaves picked

• 1 bunch Coles Vietnamese mint, leaves picked

• ¼ chopped Coles peanuts

• 1 large red chilli, sliced thinly

Method

• Marinate the beef mince in the fish sauce, brown sugar, chilli and garlic.

• Mix the dressing ingredients in a bowl until evenly combined. 

• Heat a wok until it begins to smoke. Add a splash of oil and once hot add in the beef mince. Stir fry until the beef is browned and cooked through. Add the red onions and toss through the wok for 1 minute to soften.

• Serve the beef in a bowl on a larger platter with the sauce, lettuce cups, peanuts and chillies. Let your diners build their lettuce cups at the table.

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Fritto Misto

Fritto Misto

Recipe By Michael Weldon

Ingredients

Batter

• 1 cup Coles plain flour, plus ½ a cup plain flour for dusting 

• ½ cup cornflour 

• 1 ½ cup Coles soda water

• 1 tbs vodka

• 1 tbs white vinegar

• pinch of sea salt

Seafood

• 8 green prawn tails

• 1 Coles deli squid tube, sliced thinly

• 8 oysters

• 2 Coles deli barramundi fillets

• 1 /2 red onion, cut into petals  

• 2 long red chillies, halved lengthways

• ½ bunch parsley

• 10 sage leaves

• ½ lemon, sliced into thin rings

Garlic Aioli

• ½ cup mayonnaise

• 2 garlic cloves, grated

• ½ lemon

Method

• In a bowl mix together the flours and salt, add the soda water and mix into a batter. Add the vodka and vinegar. Leave for up to 10 minutes for the batter to thicken.

• Heat oil for frying in a deep saucepan or wok, bringing the oil to 180 degrees (C).

• Dust the seafood, veggies and herb leaves in the excess plain flour. In batches coat the dusted ingredients in batter and drop into the fryer. Fry until golden. Then drain on paper towel and season with salt. Continue cooking until the remaining ingredients are fried and golden. 

• In a bowl mix together the mayo, lemon and garlic.

• Serve the fried ingredients with the garlic mayo on the side. 

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Creme Caramel

Creme Caramel

Recipe By Courtney Roulston

Ingredients

• 1 ½ cups Bundaberg caster sugar 

• 2 tsp lemon juice 

• 500 ml Coles full fat milk

• ½ cup Coles thickened cream 

• 1 vanilla bean, split 

• 4 eggs, plus 2 egg yolks  

• a kettle of hot water for the water bath 

Method

• To make the caramel, place 1 cup of sugar, 1/3 cup of water and lemon juice into a small heavy based saucepan. Bring up to a simmer and swirl until the sugar has dissolved. Let the mixture boil without stirring for 5 minutes, or until it is a deep amber colour. Remove the pan from the heat immediately as the caramel will continue to cook. Carefully pour the caramel strait away into a rectangle loaf pan or 18 - 20cm cake tin. Swirl the caramel over the base to cover and set aside at room temperature to set.

• Pre-heat the oven to 160 degrees (C) fan forced or 180 degrees (C) conventional.

• Pour the milk, cream and vanilla into a saucepan. Place over a medium heat and bring up to a gentle simmer, but do not boil. Whisk the eggs, egg yolks and remaining ½ cup sugar in a bowl for 1 minute, or until combined. Gradually whisk in the hot milk mixture until smooth. Pour the mixture through a strainer over the caramel in the tin. 

• Place a clean tea towel into the base of a high-sided baking tray. Place the caramel tin on top of the towel and place the baking tray into the oven wrack. Pour hot water into the baking tray so it comes halfway up the sides of the tin. Bake for around 45 minutes, or until the custard is just set. Remove from the oven and allow to cool in the water bath for 1 hour at room temperature, then refrigerate for 4 hours, or overnight.

• Run a thin sharp knife around the sides of the tin. Invert a plate on top of the tin and flip over to turn out custard. Cut into slices and serve. 

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Caramelised Pineapple Skewers

Caramelised Pineapple Skewers

Recipe By Courtney Roulston

Ingredients

• 1 ripe sweet pineapple

• 1 cup Coles raw sugar 

• ¾ cup Coles coconut milk 

• sea salt to taste 

• ¼ cup toasted shaved or shredded coconut

• 1 lime to serve  

Method

• Soak the skewers in cold water for 30 minutes. Trim the ends from the pineapple and slice all of the outside skin off. Cut all the eyes out of the flesh in a spiral pattern. Quarter the pineapple lengthways and cut out the core. Cut each quarter into 3 lengthways and thread a skewer through the middle. Set aside.

• In a small saucepan combine the sugar with ½ cup water. Bring the mixture up to a simmer and swirl to dissolve the sugar (don’t stir). Turn the heat up to boil and cook until golden in colour. Remove from the heat and carefully pour in the coconut milk (the mixture will bubble up). Add in a pinch of salt and set aside.

• Heat a grill pan over a high heat and brush the pineapple with a little of the caramel sauce. Cook for 2 minutes each side, or until char marks appear on the outside.

• Place the skewers onto a serving platter and drizzle with caramel sauce and toasted coconut. Serve with extra caramel sauce in a bowl on the side and lime wedges. 

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Hummingbird Pancakes

Hummingbird Pancakes

Recipe By Courtney Roulston

Ingredients

• 1 ¼ cups Coles full fat milk 

• 2 free range eggs

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

• 3 tbs Coles finest pure Canadian maple syrup, plus extra to serve  

• 1 cup Coles wholemeal self raising flour 

• 1 cup Coles self raising flour 

• sea salt to taste 

• 1 tsp ground cinnamon, plus extra to serve 

• ¼ cup walnuts, finely chopped, plus extra to serve 

• 2 medium carrots, peeled, finely grated 

• 432 g can crushed pineapple, drained 

• 1 cup Jalna Greek yoghurt, to serve 

• 2 bananas, to serve 

Method

• Pour the milk, eggs, oil and maple syrup in a jug and whisk to combine. Add in both of the flour types and stir until combined. Add in the pineapple, carrots, pinch of salt, walnuts and cinnamon. Give this a good mix until you have a smooth batter. 

• Heat a non-stick frying pan over a low heat and cover with a few drops of extra virgin olive oil. Place a ladle of the pancake mixture onto the pan and cook for 2 - 3 minutes, or until bubbles appear on the surface. Flip and cook for a further 2 minutes on the second side. Repeat with all the remaining batter, wiping out the pan clean in between batches. 

• Divide the pancakes onto serving plates. Top with sliced banana, a dollop of yoghurt, extra walnuts, a sprinkle of cinnamon and a drizzle of maple syrup.

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BBQ Prawn Scampi

BBQ Prawn Scampi

Recipe By Michael Weldon

Ingredients

• 14 large Coles deli raw prawns, shell removed, heads and tails left on

• 1 tsp Coles chilli flakes

• sea salt

• olive oil

Scampi Sauce

• 3 tbs butter

• 1 shallot, sliced thinly

• 4 garlic cloves, diced

• ½ tsp Coles chilli flakes

• ¼ cup pernod

• ½ cup white wine

• ¼ bunch parsley

• 1 lemon, juice

• sea salt

Method

• Heat a small pan over a medium high heat, add a 1 tbs of butter, cook until it begins to brown. Once browned, add in the shallots and fry until soft. Add in the garlic and fry until the garlic begins to caramelise. Add in the chilli flakes and toast for 30 seconds. Add in the pernod and cook until it reduces to a syrup. Add in the white wine and reduce by half. Add in the remaining butter and whisk it in to combine. Once combined, add in the parsley and turn the heat to low. Add a squeeze of lemon and a pinch of salt. 

• Heat a bbq until it begins to smoke.

• Dress the prawns with chilli flakes, salt and a drizzle of olive oil. Place onto the grill and cook until charred and the colour changes halfway up the prawn. Turn the prawns and repeat until the prawn is cooked. Serve the prawns topped with the warm scampi sauce.

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Tomatoes Tonnato

Tomatoes Tonnato

Recipe By Michael Weldon

Ingredients

• ½ cup Squeaky Gate extra virgin olive oil

• 185 g tuna in oil

• 3 free range egg yolks

• 1 tbs baby capes, plus extra for garnishing

• ½ lemon juice

• pinch of pepper

• sea salt

• 4 - 5 large Coles ripe tomatoes, sliced into rounds

• Squeaky Gate extra virgin olive oil

• sea salt

Garnish

• parmesan cheese 

• fresh parsley

Method

• On a large serving platter spread the tomatoes out in a flat even layer. Season with sea salt and extra virgin olive oil. Leave to sit and marinate for 5 minutes.

• In a blender combine the tuna, egg yolks, capers and a pinch of salt, blend to a smooth sauce, slowly add in the extra virgin olive oil with the blender going until the mixture becomes a thicker mayo texture. Add the lemon juice and a pinch of pepper.

• Spoon the tuna dressing over the sliced tomatoes and garnish with extra capers, picked parsley leaves and some shaved parmesan ribbons.

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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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