Spicy Pickled Chokos

Spicy Pickled Chokos

Recipe By Courtney Roulston

Ingredients

• 4 medium sized chokos

• 1 ¼ cup white vinegar

• ½ cup apple cider vinegar

• ⅓ cup sugar

• 2 tsp salt

• 1 cup water

• 2 cloves garlic, sliced

• 1 tsp whole fennel seeds

• 2 long red chillies, sliced in half

• 2 sprigs dill

Method

• Peel the chokos and cut them in half and then slice each half into 3 mm thick batons.

• Place both the vinegars, sugar, salt, water, garlic and fennel seeds into a saucepan over a medium - high heat and bring up to the boil.

• Pack the sliced chokos, chilli and dill sprigs into a sterilised jar.

• Pour the hot pickle liquid into the jars and ensure they are covered, leaving 1 cm from the top of the lid of the jar. Allow to cool before popping the lid on and store in the fridge. Use after 24 hours or keep for up to 2 weeks.

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Beef Tacos With Tomato Salsa

Beef Tacos With Tomato Salsa

Recipe By Courtney Roulston

Ingredients

• 500 g Coles scotch fillet (or flank steak)

• sea salt and black pepper to taste

• 4 tbsp Squeaky Gate extra virgin olive oil

• 2 small white or brown onions

• 2 jalapeno chillies

• 2 cups small-medium fresh yellow or green tomatoes

• 2 cloves garlic

• 2 fresh limes

• ½ tsp ground cumin

• ½ bunch coriander, plus extra sprigs to serve

• 50 g halloumi cheese, crumbled to serve

• 12 small tortillas to serve

Method

• Remove the steaks from the refrigerator and allow it to rest at room temperature for 45 minutes - 1 hour in a cool area. Season the steak with sea salt and rub over 1 tablespoon of oil. Heat a BBQ grill over a medium / high heat and place the steak on the grill. Cook the steak for 5 minutes on each side, or until cooked to your liking. Remove and allow to rest in a warm area for 5 minutes before thinly slicing across the grain.

• Meanwhile, cut one of the onions into quarters and place onto the grill with the jalapeno chillies, tomatillos and garlic cloves. Cook for 5 - 6 minutes, or until charred and softened. Place the charred onion, chillies, tomatillos, garlic, juice of 1 lime, ground cumin, coriander, remaining oil and a pinch of salt and pepper into the jug of a stick blender. Blitz until the salsa is smooth and green.

• Chop the remaining onion into a rough dice and place into a bowl with the juice of ½ lime and extra coriander.

• To serve, place a few slices of steak into a warm tortilla and top with the tomatillo salsa, crumbled cheese and onion salad. Serve warm with lime wedges on the side.

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Mexican Chilli Oil

Mexican Chilli Oil

Recipe By Michael Weldon

Ingredients

Oil Base

• 1 bottle (750 ml) Squeaky Gate extra virgin olive oil

• 2 garlic cloves

• 2 tbsp coriander seed

• 2 tbsp cumin seeds

• 1 cinnamon quill

Chilli

• ¼ cup chilli flakes

• 2 chipotle chillies, chopped finely

• 2 tbsp toasted cumin seeds

Method

• In a saucepan, combine the oil base and very slowly bring up the heat until the oil becomes fragrant. Then turn the heat up full for 2 minutes until the oil starts to just smoke.

• Combine the chilli flakes, chipotle and cumin in a glass bowl with a pinch of salt. Pour the hot oil through a sieve onto the chilli mix. Leave to cool to room temp and your chilli oil is done. Store in an airtight jar.

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Charred Broccoli With Miso & Lemon

Charred Broccoli With Miso & Lemon

Recipe By Courtney Roulston

Ingredients

• 2 medium - large broccoli heads

• 2 lemons

• ⅓ cup (80 ml) Squeaky Gate extra virgin olive oil

• sea salt and pepper to taste

• 2 tsp shiro / white miso paste

• 1 small clove garlic, minced

• 2 tsp Coles Finest pure Canadian maple syrup

• 20 g parmesan cheese, freshly grated from a block, plus extra to serve

• 1 tbsp whole roast almonds, finely chopped

Method

• Trim the outer tough parts from the broccoli stalks then cut each broccoli into 6 cutlets. Place the broccoli wedges in boiling water for 1 minute.

• Place the broccoli on the grill with 30 mls of oil and season with sea salt.

• Cut one of the lemons into 2 mm rounds and place on the grill for 3 - 4 minutes or until the lemon is caramelised and the broccoli has some nice char marks on the outside.

• Meanwhile, whisk the miso paste, garlic, maple syrup, lemon juice, remaining olive oil and parmesan cheese in a large mixing bowl.

• Once the broccoli and lemon are cooked, toss them through the dressing while they are still hot to help the dressing soak in.

• Transfer the broccoli to a serving plate and top with the roasted almonds and a little extra parmesan cheese.

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Choc Coated Bananas With Roasted Pecans

Choc Coated Bananas With Roasted Pecans

Recipe By Louis Tikaram

Ingredients

• 4 small red tip bananas

• 2 cups dark chocolate

• 4 tbsp Coles organic coconut oil

• ½ cup pecans, roasted and crushed

Method

• Peel the bananas and insert a popsicle stick into one end. Lay the bananas on a tray lined with baking paper and freeze overnight.

• Gently melt the chocolate and coconut oil in a double boiler until smooth then tip into a narrow glass or container for easy dipping.

• Dip the frozen banana into the melted chocolate and twirl to remove any excess. Immediately sprinkle on any toppings while the chocolate is still wet, then place back on baking paper.

• Return the dipped banana to the freezer for 30 minutes or until the chocolate has fully hardened.

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Pork Rice Paper Spring Rolls

Pork Rice Paper Spring Rolls

Recipe By Michael Weldon

Ingredients

Filling

• 500 g Coles pork mince

• 50 g rice vermicelli, soaked and chopped

• 2 spring onions, sliced thinly

• 1 carrot, grated

• ¼ cabbage, shaved as thinly a possible

• 4 shiitake mushrooms, sliced thinly

• 1 garlic clove grated

• 1 thumb sized piece of ginger, grates

• 1 chilli, chopped finely

• 1 tbsp fish sauce

• 1 tbsp caster sugar

• 1 tsp white pepper

• 1 tsp salt

• 2 ltr oil for frying

Nouc Cham

• 2 tbsp fish sauce

• 1 tbsp rice wine vinegar

• 1 lime, juice

• 1 tbsp sugar

• 1 garlic clove, grates

• 1 chilli, chopped finely

• 20 rice paper wrappers

Method

• Add all the filling ingredients to a large bowl and mix until evenly combined.

• Dip 4 rice paper wrappers in a bowl of water. Place on a bench and top with 4 even scoops of the spring roll filling. Shape into a log and move to the bottom middle of the wrapper. Roll the wrapper over the filling then fold in the sides and roll up into a spring roll. Repeat this process until all the filling is used up.

• Heat a pot or wok of oil to 180 degrees (C).

• Fry the spring rolls in batches until crispy on the outside and the filling is cooked through.

• In a small bowl mix together the nuoc cham ingredients. Taste and adjust seasoning to your liking.

• Serve spring rolls with dipping sauce and fresh herbs.

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Aguachile Snapper Ceviche With Green Chilli & Coriander

Aguachile Snapper Ceviche With Green Chilli & Coriander

Recipe By Louis Tikaram

Ingredients

• 1 small bowl of salada crackers

• 200 g diced kingfish

• 160 g diced cucumber

• 80 g diced red onion

Dressing Ingredients

• 110 g deseeded and chopped green chilies

• 15 g garlic cloves

• 32 g whole coriander

• 50 g oil

• 120 g lime juice

• 40 g fish sauce

• 400 g water

• ½ tsp fine ground black pepper

• 1 ½ salt

Method

• In a blender, combine all of the dressing ingredients and blend till a smooth consistent texture. Set aside till ready for curing the kingfish.

• When ready to serve, combine the kingfish, onions and cucumbers with the green chili dressing and stir well, the fish will start to slightly cure the kingfish and the flavours will mature and intensify.

• Serve with a side of crackers for scooping and giving the dish a great crunch.

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Caramel Apples with Sweet Dukkah and Yoghurt

Caramel Apples with Sweet Dukkah and Yoghurt

Recipe By Michael Weldon

Ingredients

Sweet Dukkah

• ¼ cup pistachios

• ¼ cup cashew nuts, salted

• ½ cup Coles sugar (for toffee – melt sugar in a pan and set in baking paper)

• 2 tbs sesame seeds, lightly toasted

• 2 tbs shaved coconuts, lightly toasted

Caramel Apples

• ½ cup Coles brown sugar

• 2 tbs butter

• 4 Montague apples, peeled and cored

• Jalna sweet and creamy yoghurt, to serve

Method

• In a large frypan over a mediun heat warm some butter. Once melted, add the brown sugar – let it turn to caramel and then add the cut-up pieces of apple to the pan, cook until the apples are soft.

• In a mortar and pestle, start cracking open the cashew and pistachio – create some texture then add the toffee, sesame seeds and coconut lightly bash ingredients together and mix.

• To serve, spoon the warm apples into a bowl topped with some of the sauce form the pan. Sprinkle over the dukkah and finish with a spoon of yoghurt.

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Choc Cherry Peanut Smoothie

Choc Cherry Peanut Smoothie

Recipe By Michael Weldon

Ingredients

• 2 cups Coles frozen cherries

• 2 cups Jalna farm to pot organic vanilla yoghurt

• 2 tbs peanut butter

• 2 tbs cacao powder

• 2 cups rolled oats

Garnish

• extra cherry cheeks

• ¼ cup Coles roasted unsalted peanuts

• 2 squares of chocolate for garnish, shaved

Method

• In a highspeed blender, combine the yoghurt, cherries, peanut butter and cacao. Once blended, add the oats and blend again, this will thicken up the smoothie.

• Garnish with diced peanuts, cherries and shaved chocolate.

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BBQ Pickles

BBQ Pickles

Recipe By Michael Weldon

Ingredients

• 2 zucchinis, cut into chunks

• 2 eggplants, cut into chunks

• 2 red onions, cut into chunks

• 1 head of fennel, cut into chunks

• 2 jalapenos, split lengthways

• 2 tbs extra virgin olive oil

Pickle Liquid

• 2 cups Coles apple cider vinegar

• 1 cup water

• ½ cup Coles caster sugar

• 2 tbs sea salt

• 1 tbs mustard seeds

Cooked using The Ziggy available at Barbeques Galore

Method

• Heat a bbq until it begins to smoke. Brush the grill with olive oil. Add the vegetables and grill until they have bar makes on them. Transfer to a sterilized pickling jar. Repeat the process until all the vegetables are cooked. 

• In a saucepan combine all the pickle liquid ingredients. Boil until all the salt and sugar is dissolved.

• Pour the hot liquid into the jar until the vegetables are covered. Shut the lid, allow the vegetables to cool and leave to pickles for at least 24 hours.

• Place in the pantry until you need them. Once open store in the jar in the fridge.

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Sticky Soy Salmon Skewers

Sticky Soy Salmon Skewers

Recipe By Courtney Roulston

Ingredients

• 4 x 180 g skin-on Coles atlantic salmon portions (nice middle pieces all the same size) 

• 1 tbs fresh ginger, grated 

• 1/3 cup gluten free soy sauce 

• 1 tbs mirin 

• 2 tbs Coles honey or maple syrup 

• 2 tsp sesame oil 

• 2 tbs chives, finely chopped 

• 1 lime to serve 

Cooked using The Ziggy available at Barbeques Galore

Method

• Slice the skin off the salmon and cut each salmon fillet into 3 even portions lengthways. Carefully thread the bamboo skewers along each salmon fillet to form a lollipop. Place the salmon pops onto a flat tray. 

• Mix together the ginger, soy, mirin, honey, and sesame oil and pour over the salmon on a flat tray to marinate, turning the salmon so each piece is coated evenly. 

• Heat a BBQ grill to medium-high and grill the salmon for 1 - 2 minutes each side, or until the marinade has some nice char marks and the salmon is just cooked through. It will continue to cook after taken off the heat, so slightly undercook them.

• Place onto a serving platter and garnish with chives and serve with lime wedges. 

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Barramundi, Bacon and Lemon Skewers with Cashew Pesto

Barramundi, Bacon and Lemon Skewers with Cashew Pesto

Recipe By Michael Weldon

Ingredients

• 4 Coles barramundi fillets, cut into 2 – 3 cm chunks

• 4 rashers of Coles streaky bacon, cut into squares

• 2 lemons, sliced as thinly as you can into rounds

• drizzle Squeaky Gate extra virgin olive oil

• sea salt

• 16 bamboo skewers

Coriander & Cashew Salsa

• ½ cup Coles cashews chopped

• 1 garlic clove grated

• 2 spring onions, chopped thinly

• 1 bunch of coriander chopped

• 1 green chilli chopped

• 1 lemon, juice 

• ½ cup Squeaky Gate extra virgin olive oil

• pinch sea salt

Cooked using The Ziggy available at Barbeques Galore

Method

• Using 2 skewers, skewer a piece of barramundi followed by a lemon round and a square of bacon. Repeat this process until you have approximately 3 pieces of each ingredient on the skewer, placing the bacon on the end to hold everything in place. Repeat this process until you have 8 skewers.

• Heat a BBQ until it begins to smoke.

• Brush the skewers with some extra virgin olive oil and season with a pinch of salt. Place on the grill and cook until charred all over and the meat is ready.

• Add the salsa ingredients to a bowl, mix until evenly combined. Taste for seasoning and adjust to your liking. When cooked, serve the skewers with the coriander and cashew salsa on the side. 

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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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