Warm Olive Oil Dip With Whipped Feta

Warm Olive Oil Dip With Whipped Feta

Recipe By Courtney Roulston

Ingredients

• ¾ cup Squeaky Gate extra virgin olive oil

  2 cloves garlic, finely chopped

  1 large anchovy fillet, chopped

  ½ cup pitted green olives, chopped

  1 tbsp Coles baby capers, chopped

  ¼ cup flat leaf parsley, chopped

  1 lemon

  sea salt and black pepper to taste

  ⅔ cup Jalna Greek yoghurt

  1 tbsp honey

  120 g Coles deli feta cheese

Method

• Place the oil into a medium sized frying pan over a low heat. Add in the garlic an anchovy and warm through gently for 2 minutes to melt the anchovy into the oil. Add in the olives and capers then leave on a very gentle heat for 3 - 4 minutes to warm everything through. Use a vegetable peeler to peel some strips from the outside of the lemon and add to the pan. Turn off the heat and set aside to infuse.

  Meanwhile place the yoghurt, honey, feta and a tablespoon of the lemon juice into a small food processor and blitz until smooth and creamy.

  Spread the whipped feta onto the base of a serving plate.

  Add the parsley into the olive oil mixture and season with a pinch of salt and cracked black pepper. Spon the olive oil mixture over the whipped feta and serve with crusty bread.

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Baby Gem Salad With Greek Yoghurt Dressing Crispy Prosciutto

Baby Gem Salad With Greek Yoghurt Dressing Crispy Prosciutto

Recipe By Courtney Roulston

Ingredients

• 4 baby gem lettuce, washed, quartered

• 2 tbsp Squeaky Gate extra virgin olive oil, plus extra to serve

• sea salt and pepper to taste

• 6 slices prosciutto

Green Yoghurt

• ½ cup basil leaves

• 1 bunch chives, 1 tbsp reserved to garnish

• 1/2 clove garlic

• 1 anchovy fillet

• juice and zest of ½ lemon

• 2 tsp honey

• ¾ cup Jalna Greek yoghurt

• 25 g parmesan cheese, add into the mix after you have finished with the blender, plus extra shavings to serve

Method

• For the dressing, place the basil, chives, garlic, anchovy fillet, lemon zest, lemon juice, honey, parmesan, 1 tablespoon of olive oil and a pinch of salt into the jug of a stick blender. Blitz until smooth and bright green. Place the yoghurt into a bowl and whisk through the herb mixture until smooth. Set aside.

  Heat the remaining 1 tablespoon of oil in a non-stick frying pan over a medium heat. Cook the prosciutto for 2-3 minutes, or until crispy. Remove and allow to cool before breaking into rough shards.

  Arrange the lettuce wedges onto a serving platter and drizzle with the green yoghurt dressing.

  Scatter the crispy prosciutto over the top and garnish with chives and a drizzle of extra virgin olive oil.

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Stir Fried Green Beans & Pork

Stir Fried Green Beans & Pork

Recipe By Louis Tikaram

Ingredients

• 4 tbsp oil

• 250 g Coles pork mince

• 1 tbsp dark soy sauce

• 1 tsp Coles cornflour

• 350 g green beans, top & tailed

• 2 cloves garlic, crushed

• 1 large red chilli, sliced

• 2 tbsp oyster sauce

• 1 tsp sugar

Method

• Mix the pork mince, soy sauce and cornflour and mix well then set aside and cut the green beans into 3 cm lengths.

• Heat a wok over high heat and add the oil. Fry the beans in the oil for about 4 minutes, until they appear dry and wrinkled. Remove the beans from the wok with a slotted, leaving the oil in the wok.

  Add the garlic and chilli to the wok and fry until the garlic and chili is aromatic.

• Add the marinated pork and break up while stirring constantly frying until well browned, return the beans to the wok, add the oyster sauce, sugar and a spoon of water then continue to toss, serve up as a snack by itself or as part of a shared meal.

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Mussels In White Bean Sauce

Mussels In White Bean Sauce

Recipe By Michael Weldon

Ingredients

• 1 onion, diced

• 1 head of fennel, sliced

• 2 garlic cloves, sliced

• ½ tsp dried chilli flakes

• 1 cup white wine

• 1 cup Coles real chicken stock

• 1 tin of Coles white beans

• 1 kg cleaned mussels

• ½ bunch parsley

• 2 tbs butter

• ½ lemon, juice

• Squeaky Gate extra virgin olive oil

• sea salt

• grilled bread, to serve

Method

• In a large saucepan, sweat off the onion and fennel. When they begin to soften, add in the garlic and chilli, cook for another minute.

  Add in the white wine, stock and beans, bring up to a boil.

  Add in the mussels and cover with a lid. Cook until the mussels pop open, once opened, remove and place in a serving bowl. Continue until the mussels are open.

  Into the sauce, add some butter and mix in. Taste for seasoning and adjust to your liking. Turn off the heat, add in the lemon and parsley.

  Serve the mussels family-style in a large bowl. Add the bread to mop up the sauce.

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Banana & Peanut Butter Granola

Banana & Peanut Butter Granola

Recipe By Courtney Roulston

Ingredients

• 4 cups Red Tractor Australian organic creamy rolled oats

• ¾ cup whole almonds, roughly chopped

• ⅓ cup pepita seeds

• ⅓ cup sunflower seeds

• 1 tbsp sesame seeds

• 1 tsp ground cinnamon

• sea salt flakes to taste

• ¾ cup crunchy peanut butter

• 2 medium overripe bananas, mashed

• ⅓ cup coconut oil, melted

• ½ cup Coles Australian honey or maple syrup

• 1 tsp vanilla bean paste

Method

• Preheat the oven to 160 degrees (C). Line a large shallow baking tray with baking paper.

  In a large bowl mix together the oats, almonds, pepita seeds, sunflower seeds, sesame seeds, cinnamon and a pinch of salt.

  In a small pot over a medium heat mix together the peanut butter, coconut oil, honey and vanilla until smooth and runny. Add the honey mixture into the oat mixture along with the mashed bananas. Toss well so everything is evenly coated.

  Spread the mixture evenly onto the line tray and bake for 45 minutes, tossing the ingredients every 15 minutes so that it cooks evenly and the edges don’t burn. Give the mixture one last toss so it doesn’t clump together too much. Allow to cool on the tray before transferring to sterilised jars. Will last for up to 2 weeks in an airtight container.

  Best served with milk, yoghurt and fresh sliced banana!

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Chilli Charred Brussels Sprout Macadamia Cream

Chilli Charred Brussels Sprout Macadamia Cream

Recipe By Nornie Bero

Ingredients

• 400 g brussels sprouts

• 2 tbsp macadamias, crushed

• 1 tsp ginger, crushed

• 1 tsp crushed garlic

• 2 tbsp chilli flakes

• pinch lemon aspen salt

• 6 caperberries, halved

• 2 shallots

• 1 tsp bush tomato

• extra virgin olive oil

Method

• In a small bowl mix ground ginger, crushed garlic, chilli flakes, macadamia and a 3 tbsp of olive oil.

• Slice brussels sprouts in half and blanch in a large pot in boiling water for 4 mins, drain and set.

• In a frying pan add a good dash of olive oil, fry off shallots and brussel sprouts making sure to give the inner sliced side a good charring for about 3 minutes.

• Add 1 tbsp of crushed macadamia, bush tomato, 1 tbsp chilli mix and caperberries. Cook for 2 more minutes and finish with a pinch of lemon aspen salt.

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Asian Guacamole

Asian Guacamole

Recipe By Louis Tikaram

Ingredients

• 3 large ripe hass avocados, halved, pitted, and scooped out

• ¼ medium red onion, minced

• 1 tsp fresh lime juice

• ½ tsp fish sauce

• ½ tsp Coles Asia sesame seed oil

• 2 tsp toasted sesame seeds

• 2 tbsp chopped coriander

• ½ tsp fresh cracked black pepper

• ½ tsp sea salt

• 1 pack rice crackers, to serve

Method

• In a bowl, mash the avocado with a fork, leaving it a little chunky. Stir in the red onion, lime juice, fish sauce, sesame seed oil, sesame seeds, coriander, salt and pepper.

• Serve immediately with a side of rice crackers.

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Zucchini Kebabs with Cashew Cream & Seeds

Zucchini Kebabs with Cashew Cream & Seeds

Recipe By Courtney Roulston

Ingredients

• 4 medium green zucchini, sliced into 1.5 cm rounds

• 3 tbsp Squeaky Gate extra virgin olive oil

• sea salt and pepper to taste

• ⅓ cup pomegranate seeds to serve

• ⅓ cup mint leaves to serve

Seed Mix

• 1 tbsp sesame seeds

• 1 tbsp pumpkin seeds, roughly chopped

• 1 tsp ground sumac

• 1 tsp whole cumin seeds

Cashew Cream

• ¾ cup raw almonds, soaked in boiling water for 1 hour

• 2 tbsp Squeaky Gate white balsamic vinegar

• 2 tsp Coles finest pure Canadian maple syrup

• ½ clove garlic

Method

• Heat a small frying pan over medium heat. Add the sesame and pumpkin seeds to the pan and toast for 1 - 2 minutes, or until golden. Add in the spices and 2 tablespoons of oil then season with salt and pepper. Place the mixture in a bowl and set aside to cool.

• Place the soaked cashews in a blending jug along with ⅓ cup of water, vinegar, maple syrup, garlic and a pinch of salt. Blitz until smooth and creamy.

• Heat a BBQ grill over a medium heat. Thread the zucchini rounds onto the skewers and drizzle with remaining oil and season with salt. Grill the skewers for 3 minutes each side, or until charred and tender.

• Place the zucchini skewers onto a serving platter and drizzle with a little of the cashew cream. Scatter with the seed mixture, pomegranate seeds and fresh mint before serving.

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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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