Brussels Sprout & Cauliflower Fritters with Spiced Yoghurt

Brussels Sprout & Cauliflower Fritters with Spiced Yoghurt

Recipe By Michael Weldon

Ingredients

• ½ cup flour

• 3 free range eggs

• 2 cups Coles brussels sprouts, sliced thinly

• ½ Coles cauliflower, chopped finely

• 3 spring onions, sliced thinly

• ¼ bunch coriander, leaves picked

• 1 red chilli, sliced thinly

• 1 tbs garam masala

• 1 tbs cumin powder

• sea salt

• pepper

Spiced Coriander Yoghurt

• 2 cups Jalna Greek yoghurt

• ½ bunch coriander, chopped

• 1 tsp garam masala

• 1 tsp smoked paprika

• ½ lemon juice

• pinch of sea salt 

Method

• In a bowl mix together the flour and egg into a thick batter. Add in the remaining fritter ingredients and fold through until combined. Season with salt and pepper.

• In a bowl mix the spiced coriander yoghurt ingredients until combined.

• Heat a large frypan over a medium heat. Add a drizzle of olive oil and once hot spoon in a few spoons of the fritter mix. Making sure to not overload the pan. Cook until golden and crisp on one side then flip and cook the other side. Repeat this process until all the fritters are cooled.

• Serve the fritters topped with the spiced coriander yoghurt and a garnish of coriander leaf and sliced chilli.

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Apple & Fennel BBQ Chutney

Apple & Fennel BBQ Chutney

Recipe By Michael Weldon

Ingredients

• 1 large onion, diced

• 2 garlic cloves

• 1 large head of fennel diced

• 4 Montague apples diced (skins optional)

• 2 tbs butter

• 1 tsp fennel seeds

• ½ tsp black pepper – add more for warmth and spice

• ½ cup Coles apple cider vinegar

• 5oo ml apple juice

• ½ cup Coles brown sugar

• sea salt

• extra virgin olive oil

Method

• In a large saucepan over a medium heat cook the onion in olive oil and a pinch of salt until soft. Add in the garlic and the fennel seeds, cook until soft.

• Turn the heat up and add in the apple and butter. At this stage you want to caramelise the ingredients slightly. Add in the diced fennel and black pepper, fry for a couple of minutes.

• Add in the vinegar and cook until the vinegar has almost disappeared. Add in the apple juice and brown sugar. Cook down and reduce until the juice has reduced by half. Taste and season to your liking.

• Serve with roasted chicken or pork. It goes especially well with the Apple and Rosemary Stuffed Pork Belly recipe also cooked on this season.

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Roasted Pumpkin with Sage Burnt Butter & Goats Curd

Roasted Pumpkin with Sage Burnt Butter & Goats Curd

Recipe By Daniel Matheson

Ingredients

• 1 whole Coles kent pumpkin, skin on, sliced in 3cm thick wedges

• ¼ bunch Coles sage, leaves sliced thinly

• 1 bunch watercress, torn roughly

• 120 g Coles goats curd

• 150 g salted butter, cubed

• 1 tbs milk

• 2 tbs Squeaky Gate extra virgin olive oil

• salt flakes to taste

Method

• Preheat an oven to 200 degrees (C).

• Slice the pumpkin in 10-12 wedges and place the wedges facing up on a lined baking tray. Drizzle a generous amount of extra virgin olive oil and sprinkle with salt flakes. Roast in the oven for 20 - 25 minutes or until the tops of the pumpkin have started to brown. Once roasted, take out of the oven and rest aside to cool down to warm.

• Melt the butter in a pan on medium heat and stir with a whisk until the colour begins to change and some foam rises to the top. Take off the heat, add in the sage and rest aside.

• In a separate bowl, whisk the goats curd until it softens, and fluffs then rest aside.

• On a large serving platter place the pumpkin wedges on the base, spoon over the goats curd so that there is at least some on each pumpkin piece and pour over the butter. Garnish with freshly ripped watercress. 

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Corn Ribs with Smokey Chilli Mayo

Corn Ribs with Smokey Chilli Mayo

Recipe By Michael Weldon

Ingredients

• 4 Coles corn cobs, cut into quarters and cut out most of the husk

• ¼ cup Squeaky Gate extra virgin olive oil

• 1 tbs smoked paprika

• 1 tsp cumin

• ½ tsp cayenne pepper

• ½ lime

• 1 pinch of sea salt 

Smokey Chilli Mayo

• 1/2 cup Coles mayonnaise

• 1 garlic clove, grated

• 2 tbs chipotle in adobo sauce

• ½ lime

• 1 pinch sea salt

Method

• Pre heat an oven to 220 degrees (°C).

• Lay the corn on an oven tray with the cores facing down and kernels facing up. Cover the corn in the oil, paprika, cumin, cayenne pepper and salt. Place in the oven until the corn is crispy on the outside and cooked through. 

• In a bowl combine the smokey chilli mayo ingredients and mix together.

• Squeeze the lime juice and add a pinch of salt to the ribs.

• Serve the corn ribs on a platter with the sauce drizzled on top or on the side. 

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BBQ Sweet Onions and Raddichio with Spicy Balsamic Dressing

BBQ Sweet Onions and Raddichio with Spicy Balsamic Dressing

Recipe By Michael Weldon

Ingredients

• 2 brown onions, cut into thick rings

• extra virgin olive oil 

• 2 tbs Coles brown sugar

• 2 radicchio, cut into quarters

• extra virgin olive oil

• sea salt

Spicy Balsamic Butter

• ½ cup aged balsamic vinegar

• 2 tbs Coles brown sugar

• 1 tsp dried chilli flakes

• 2 tbs currants

• 2 tbs toasted pine nuts

• ¼ cup extra virgin olive oil

Garnish

• extra toasted pine nuts

Cooked using The Ziggy available at Barbeques Galore

Method

• Heat a bbq over a medum heat and drizzle with olive oil. Sprinkle brown sugar over the onions then place them on to the bbq. Cooking this on a low heat will allow the onion to caramelize and turn sweet. Once cooked remove from the bbq and place to one side.

• Brush the bbq with oil and place the cut sides of the radicchio on medium to high heat and cook until charred.

• In a pre-heated pot, add the balsamic vinegar, sugar, chilli, currants, pine nuts and extra virgin olive oil to a saucepan. Warm over the bbq until the sauce simmers. Simmer for 5 minutes until the dressing had thickened and the sugar has dissolved. Take from the heat and add the olive oil, taste for seasoning and adjust to your liking. 

• To serve, lay the radicchio on a serving platter. Top with onions and then the dressing. Finish with extra pine nuts.  

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Golden Syrup Apple Dumplings

Golden Syrup Apple Dumplings

Recipe By Michael Weldon

Ingredients

Syrup

• ½ cup Coles golden syrup

• 1 cup Coles brown sugar

• 50 g butter

Dumplings

• 1 ½ cups Coles self-raising flour

• 50 g butter

• ¼ cup Coles golden syrup

• ¾ cup milk

• 1 Montague apple, grated 

Garnish

• ice cream

Method

• In a large saucepan, combine all the syrup ingredients with 500 ml of water and a pinch of salt. Place over a medium high heat and bring to a simmer.

• In a bowl, mix the flour and butter. Rub the butter between your fingers to press into the flour. Add the milk and golden syrup, mix into a batter. Add the apple and fold through the mixture.

• Using two spoons, spoon balls of batter into the simmering syrup. Once the pan is full reduce the heat and place a lid on the pot. Cook for 15 - 20 minutes until a skewer comes out of the dumplings clean.

• Spoon the dumplings into a bowl, top with syrup and serve with a ball of ice cream.

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Muhammara

Muhammara

Recipe By Michael Weldon

Ingredients

• 3 large whole Coles red capsicums, charred on the flames of a stove top or bbq

• 1 cup roasted walnuts, plus extra to garnish

• ¼ cup fresh breadcrumbs

• 2 tbs lemon juice

• 1 tsp smoked paprika

• ½ tsp chilli flakes

• 2 tbs tahini

• 1 tsp sea salt

• 2 tbs olive oil, plus extra to garnish 

• 1 Coles baguette, sliced and grilled

Method

• Char the capsicums on the BBQ with the skins on for approximately 10 minutes or until the skin is fully charred. Once charred, place the capsicums in a bowl and cover with a plate for 2 minutes to sweat and soften them further. Once ready, remove the excess char and dispose of the stalk and seeds. Chop the capsicums into smaller pieces.

• Using a stick blender, combine the capsicums and walnuts, and process until the ingredients are roughly combined. Add the chilli flakes, tahini, lemon, smoked paprika, salt and blend some more. Then, add the breadcrumbs and olive oil. Blend until combined but still chunky.

• Serve the dip in a bowl with the grilled bread on the side. Garnish with smoked paprika and olive oil.

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Labneh Cheese

Labneh Cheese

Recipe By Courtney Roulston

Ingredients

• 1 kg pot Jalna Greek yoghurt 

• sea salt, to taste 

• extra virgin olive, to serve 

• ½ cup mint leaves

• 1 tbs dried chilli flakes 

• 2 tbs Coles pistachio nuts, finely chopped 

• zest of 1 lemon 

• 2 rounds of Lebanese or Coles sourdough bread to serve 

Method

• Set a sieve over a large bowl ensuring there is a few inches between the bottom of the bowl and the sieve. 

• Line the sieve with a fine mesh cheesecloth or a clean chux cloth. Mix a little salt into the pot of yoghurt and then spoon all the yoghurt into the cloth. Pull the outside of the cloth over the top of the yoghurt to cover. Place a small plate on top of the cloth to slightly weigh it down and place into the fridge overnight or for at least 12 - 18 hours, but ideally for up to 48 hours.

• Finely chop the mint leaves and place them into a bowl with the dried chilli, pistachio nuts, lemon zest, and salt and pepper to taste.

• Remove the bowl from the fridge and carefully turn the yoghurt cheese out of the cloth. Using clean hands roll into balls around the size of a large golf ball then roll in the mint mixture to coat the outside. Place a few rounds of labneh cheese onto a serving plate and drizzle with oil. Serve with crisp Lebanese or sourdough bread on the side. The remaining labneh cheese can be stored in a jar in oil in the refrigerator and will last for around 8 - 10 days.

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Barbequed Oysters Three Ways

Barbequed Oysters Three Ways

Recipe By Michael Weldon

Ingredients

• 24 Coles deli Oysters

Smokey Kilpatrick

• 5 bacon rashers, diced

• 1 small onion diced

• 1 tbs smokey BBQ sauce

• 1 tsp Coles finest balsamic vinegar

• 1 tsp worcestershire sauce 

• ½ tsp tabasco sauce

Crunchy Miso

• 2 spring onions, sliced thinly

• 2 tbs butter, room temp

• 1 tbs miso paste

• 1 tsp grated ginger

• 3 tbs panko breadcrumbs

• 1 tbs fried shallots

Sichuan, Chilli and Soy

• 3 tbs butter, room temp

• 1 garlic clove diced

• 1 birdseye chilli diced

• 1 tsp sichuan pepper, toasted and crushed

• 1 tbs soy sauce

• 1 tsp xhaoxing wine

Method

• Fry off the bacon and onion in a pan until the bacon is crisp caramelised and the onion is softened. Remove from the pan and cook to room temperature. In a mixing bowl mix together the cooled bacon and onion with the remaining Kilpatrick ingredients until evenly combined. 

• In bowl mix together the spring onion, butter, miso and ginger. Once mixed place in the fridge to set. Mix the breadcrumbs and fried shallots together. 

• In bowl mix together the ingredients for the Sichuan, chilli and soy topping. Once mixed place in the fridge to set. 

• Turn your BBQ on until it begins to smoke. Fold up some sheets of foil and place onto a baking tray to hold the oysters in place on a baking tray. It is important to keep the oysters open side up so you don’t lose any of the liquid when cooked.

• Top 8 oyster with a soon of each of the toppings. Sprinkle a good pinch of the breadcrumb mix over the miso butter. Place on the BBQ and close the lid. Cook for 3 - 4 minutes until the butters have melted and the oysters have plumped up. The breadcrumbs in the miso crumb should also be crunchy at this stage. 

• To serve you need to set up a platter that will hold the oysters sitting open side up to keep the juice in the shell. Herbs, seaweed, rock salt and even old oyster shells work well. Place them on a platter and serve whilst still warm.

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Apple & Potato Rosti

Apple & Potato Rosti

Recipe By Michael Weldon

Ingredients

• 1 kg Coles potato, grated and liquid squeeze out through dry clean cloth

• 4 Montague apples, grated (squeeze little moisture out)

• 5 thyme sprigs, leaves picked

• 2 tbs butter

• sea salt

• serve with fried eggs and hot sauce

Method

• In a large bowl combine the potato, apple and thyme with a pinch of salt. Mix and squeeze together with clean hands.

• Heat a non stick frypan over a medium heat. Add in the butter and a drizzle of olive oil. Press the potato and apple mixture into the pan and gently fry. Cook until the bottom is golden and the mixture is cooked through half way. Carefully flip the rosti and cook the other side until golden and cooked through. This will roughly take 3 minutes.

• In a fry pan, fry an egg.

• Serve the rosti, topped with a fried egg and serve with your favourite hot sauce on the side.

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Lamb and Feta Meatballs with Herbed Yoghurt

Lamb and Feta Meatballs with Herbed Yoghurt

Recipe By Michael Weldon

Ingredients

• 2 cups Jalna Greek yoghurt

• 1 bunch Coles mint, chopped

• ½ bunch parsley, chopped

• 2 garlic cloves, grated

• 5oo g Coles lamb mince

• 75 g crumbled feta

• 2 tbs breadcrumbs

• ½ bunch parsley, chopped

• ½ tsp chilli flakes

• extra virgin olive oil

• sea salt

Garnish

• picked mint

• lemon wedges

Method

• To prepare the yoghurt, place a chux cloth over a colander and place the colander over a bowl then top with the yoghurt and leave this in the fridge over night. This is so that the yoghurt can strain any excess liquid overnight which will make it extra thick and lebneh-like.

• In a large bowl with a wooden spoon mix the lamb mince, feta, breadcrumbs, garlic, chili flakes and parsley until it’s all combined.

• Pre-heat a pan with a drizzle of extra virgin olive oil. Roll the mixture into golf-sized balls and put on to the heat until they are golden and cooked through.

• To make the herbed yoghurt, in a separate bowl, add the yoghurt, parsley and mint. Mix through then add in the lemon juice and extra virgin olive oil.

• To serve, lather the herbed yoghurt on the base of a large flat plate and place the meatballs on top. Garnish with lemon and mint.

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Porridge Sourdough

Porridge Sourdough

Recipe By Michael Weldon

Ingredients

• 250 g Red Tractor oats, plus extra for coating the loaves 

• 500 ml water

• pinch of salt

• 200 g sourdough starter

• 700 ml water (room temperature), plus 50 ml

• 20 g sea salt

• 900 g baker’s flour or plain flour

• 100 g Coles wholemeal flour

Method

• In a saucepan cook the oats and water until the mixture is thick and hydrated. Season with a pinch of salt and lay flat on a plate to allow to cool to room temperature.

• In large mixing bowl add 700 ml room temperature water and the active sourdough starter. Mix together with a clean hand until the starter is broken up. Add in both flours and mix into a loose dough with your hands. Allow to stand for 30 minutes.

• Add the 50 ml water and 20 g sea salt to the dough mix, fold together until combined. Leave to stand, covered for 30 minutes again.

• Add the porridge mix, broken up, into the dough and fold together. Cover and leave to stand for 30 minutes once again.

• Fold the dough gently every 3o minutes for a further 2 hours make sure to cover your dough between folds. Then leave to prove for 1 hour until the dough doubles in size.

• Once proved, turn your dough out onto your bench and divide into 2 pieces of dough. Using your bench scraper shape the dough pieces into tight round balls. You will use the scraper and the dough sticking to the build the tension. Gently cover with a tea towel and leave to prove for a further 20 - 30 minutes.

• Carefully flip your dough over and begin to fold once more. Your dough will be a rough rectangle shape laying in front of you. Fold the left side of the dough 2/3rds across the centre of the dough then fold the right side of the dough all the way over the top. Then fold the top piece of dough over itself to meet the first folds. Using a stitching method stitch the left side of the dough to the right to form more tension in the dough. Then roll the top of the dough all the way over and tuck under the bottom piece of dough. Leave to prove on the bench for 20 minutes then fold the dough along the crease made form the folding. Place the tough top side down in your sourdough basket. Place into the fridge to prove and ferment for 12 hours.

• Place a heave cast iron pot with a lid into your oven and turn on to 250 degrees (C). Pre heat for 45 minutes. Remove the dough from the fridge and turn out onto a piece of baking paper. Score the top with a long slash along 1 side. Lower the dough into the pot on the piece of baking paper. Put the lid on the pot and return to the oven. Bake for 25 minutes then take the cover off the pot and turn the oven down to 230 degrees (C). Cook for 25 more minutes until the crust is golden and crispy. Remove for the oven and allow to cool for 30 minutes before enjoying.

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Apple, Maple & Cinnamon Pancakes

Apple, Maple & Cinnamon Pancakes

Recipe By Michael Weldon

Ingredients

• 1 cup Coles self raising flour

• ¼ cup Coles maple syrup

• 2 tbs melted butter, plus extra for cooking

• 1 egg

• 2/3 cup whole milk

• 1 Montague apple, grated – additional thin slices of apple for topping

• 1 tsp cinnamon

• pinch of salt

• serve with Jalna sweet and creamy yoghurt and extra maple syrup

Method

• In a jug combine the milk, maple syrup, egg and melted butter.

• In a large bowl combine the self raising flour, cinnamon and a pinch of salt, and mix together. Add the wet ingredients into the dry ingredients and mix into a batter. Add in the grated apple and fold together.

• Heat a non-stick frypan over a medium heat. Add in a small piece of butter. Once the butter is melted add a ladle of pancake batter and cook until bubbles appear through the top of the pancake. Carefully flip the pancake and cook the other side.

• Repeat the process until all the batter is cooked.

• To serve, stack the pancakes up, top with thinly sliced apple and top with yoghurt and an extra drizzle of syrup.

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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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