BBQ Prawns with Chunky Romesco Sauce

BBQ Prawns with Chunky Romesco Sauce

Recipe By Courtney Roulston

Ingredients

• 12 xl raw/green Australian king tiger prawns, whole

• sea salt and pepper to taste

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

• 1 lemon, sliced in half

Special Equipment

• 4 wooden or metal skewers 

Romesco Sauce

• 200 g perino red cherry tomatoes

• 1 long red chilli

• 285 g jar piquillo peppers, drained

• 1 clove garlic, peeled

• ½ tsp smoked paprika

• 2 tbsp sherry or red wine vinegar

• 120 g whole roast almonds

Method

• Heat a BBQ grill over a high heat. Add the cherry tomatoes and chilli straight onto the grill and cook for 4 - 5 minutes, or until blistered and starting to split.

• Thread 3 prawns onto each skewer. Drizzle with remaining oil and season with salt and pepper.

• Place the cut lemon and prawns skewers on the grill and cook for 2 minutes each side, or until the prawns have changed colour and are cooked through and the lemon has charred.

• Place the tomatoes and chilli into the jug of a food processor along with the piquillo peppers, garlic, paprika, vinegar and a pinch of salt and pepper. Blitz until the mixture is combined. Pour in 50 ml of the oil and add the almonds then pulse until the mixture is a chunky sauce consistency. Place the romesco into a sterilise jar and set aside.  

• Place the skewers onto a serving platter along with the charred lemon. Place some romesco sauce into a small bowl and serve warm.

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Demitri's Eggplant Balls

Demitri's Eggplant Balls

Recipe By Dimitri’s Feast

Ingredients

• 1 large eggplant

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 ½ cup panko breadcrumbs

• 3 cloves garlic,

• ½ cup fresh flat-leaf parsley chopped

• 1 tsp oregano

• 1 chia mix (egg substitute) (1 tbsp chia seeds mixed with 2.5 tbsp water)

• ½ tsp salt

• cracked black pepper to taste

• 4 cups napoli sauce

• 2 tbsp vegan yoghurt to drizzle over top (optional: non-vegan yoghurt)

Method

• Preheat the oven to 200 degrees (C). Line a baking sheet with greaseproof paper and set aside. 

• Chop the eggplant into 1-inch pieces. Heat the olive oil over medium heat and add eggplant along with ¼ cup water. Sauté for 10 minutes until eggplant is slightly brown and tender.

• Transfer the cooked eggplant into a food processor along with all the other ingredients. Process to just bring mixture together and check seasoning.

• Roll the mixture into golf ball size and place on baking sheet. Bake for 20-25 minutes, until balls are browned and crispy on the outside. When the eggplant balls are cooked through, add them to napoli sauce and heat all the way through. 

• Serve with yoghurt drizzled over the top.

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Ultimate Chicken Salad Sandwich with Yoghurt Dressing

Ultimate Chicken Salad Sandwich with Yoghurt Dressing

Recipe By Michael Weldon

Ingredients

• 1 roast chicken, meat picked from the bones

• 1 butter lettuce, washed

• 1 avocado, sliced

• 50 g butter

• 1 whole turkish bread (or your other favourite bread)

Pickled Fennel

• ½ head of fennel, sliced as thin as possible

• ½ cup Squeaky Gate white balsamic vinegar

• ¼ cup sugar

• pinch of salt

Yoghurt Dressing

• 1 cup Jalna greek yoghurt

• 1 tbsp dijon mustard

• 1 tbsp Squeaky Gate extra virgin olive oil

• ½ lemon juice

• ¼ cup chopped smoked almonds

• ¼ cup capers

• ¼ bunch chives

• ¼ bunch tarragon

• pinch sea salt

Method

• In a small saucepan combine the vinegar, sugar, salt and ¼ cup water. Bring to a boil then pour over the fennel and allow to pickle for 20 minutes.

• In a mixing bowl whisk together the yoghurt, Dijon, olive oil, lemon juice and a pinch of salt. When combined add the remaining ingredients and mix. Add the chicken into the mix and fold until the chicken is evenly dressed.

• To build the sandwich, toast the bread if you like the crunch. Then spread the bottom layer of the sandwich with butter, on top add a layer of lettuce and a layer of sliced avocado. Top with a generous amount of chicken salad mix. Top that with the pickled fennel and top with the buttered top piece of bread. Lunch Done!

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Turmeric & Lemongrass Chicken Satay

Turmeric & Lemongrass Chicken Satay

Recipe By Louis Tikaram

Ingredients

• 1 kg Coles free range chicken breast, sliced into strips

• 2 tbsp coriander root, washed

• 1 tsp salt

• 2 tbsp lemongrass, chopped

• 8 tbsp red shallots, chopped

• 6 Coles lime leaf, torn

• 2 tbsp Coles turmeric

• 6 tbsp peanuts

• 2 tbsp coriander seed

• 2 tbsp cumin seed

• 1 ½ cup Coles coconut cream

• 4 tbsp palm sugar

• 1 tbsp caster sugar

• 1 tbsp chilli powder

• 4 tbsp fish sauce

• ½ lime, to serve

Method

• Put the cumin and coriander seeds in a bowl and wash quickly, this will help release the flavour when roasting. Dry roast in the oven for 10 minutes at 160 degrees (C) until fragrant then set aside.

• Add the coriander root, salt, lemongrass, shallots, lime leaf, turmeric, peanuts into a blend and mix. Grind the spices and add to the paste mix and blend again into a fine paste. Then add the coconut cream, palm sugar, caster sugar, chilli powder, fish sauce and mix until combined.

• Add the chicken to the mix and allow to marinate for 1 to 2 hours.

• Skewer the marinated chicken in a zig zag motion until ⅔ of the skewer is filled up. Grill the skewers on medium heat until golden brown, whilst brushing on more marinade while they grill.

• Serve the skewers on a plate stacked on one another, with a wedge of lime on the side.

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Beef & Black Pepper Skewers

Beef & Black Pepper Skewers

Recipe By Michael Weldon

Ingredients

• 2 porterhouse steaks, diced in 3 cm cubs

• 2 red onions, cut into chunks

Marinade

• 1 tbsp cracked black pepper, toasted

• ½ tsp Sichuan pepper, toasted

• 3 tbsp light soy sauce

• 2 tbsp oyster sauce

• 2 tbsp Shaoxing wine

• 2 tsp caster sugar

• 1 thumb size piece of ginger, grated

• 1 tbsp sesame oil

• 12 bamboo skewers, soaked in water

Method

• Combine the marinade ingredients in a large bowl. Remove half the marinade to use as a glaze. Add the beef to the remaining marinade and mix to coat. Leave to marinade for 4 - 6 hours or overnight.  

• To make the skewers, place a piece of beef onto the skewer followed by a piece of onion followed by another piece of meat.

• Heat a BBQ until smoking hot. Add the skewers to the BBQ and cook, glazing every time you turn until the meat is caramelized and cooked too medium. Brush with one last layer of glaze and serve.

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Green Goddess

Green Goddess

Recipe By Frankie Cox

Ingredients

• 1 cup spinach

• 1 cup cooked barley

• 5-6 med size florets roasted broccoli - some portions of stalk would also be great. Cut away

• skin and portion into oblique cuts.

• 6-8 green beans, blanched. Top can be removed but keep bottom tail on if possible

• ⅓ cup shaved parmesan - flaky little sheets

• ¼ cup toasted pumpkin seeds

• chilli flakes to taste

• salt flakes to taste

• pepper, ground, to taste

 Dressing

• 1 bunch flat leaf parsley

• 1 bunch coriander

• ½ bunch mint

• ½ bunch dill

• 1 cm knob ginger, peeled, rough chop

• 1 - 2 cloves garlic, peeled rough chop

• 1 tsp dijon mustard

• ¼ cup apple cider vinegar

• 1 cup extra virgin olive oil

• 1 tsp chilli flakes

Method

• Combine all salad ingredients into a bowl.

• Blitz all dressing ingredients together and pour over the salad.

• Toss and serve straight away.

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Oat, Almond & Dark Chocolate Biscuits

Oat, Almond & Dark Chocolate Biscuits

Recipe By Courtney Roulston

Ingredients

• 1 ½ cups Red Tractor Australian organic creamy style oats

• 1 tbsp Red Tractor chia seeds

• ½ cup plain flour

• 1 tsp cinnamon

• 1 tsp baking powder

• ½ cup dried cranberries, soaked in boiling water for 10 minutes

• ½ cup extra virgin olive oil

• 1/3 cup coconut sugar

• 1 free range egg

• 1 tbsp orange zest

• 70 g good quality dark chocolate, melted

• ⅓ cup slivered almonds

Method

• Preheat the oven to 180 degrees (C) and line a large baking tray with paper.

• In a large mixing bowl combine the oats, chia seeds, flour, cinnamon, baking powder and slivered almonds. In a separate bowl whisk together the olive oil, sugar, egg and orange zest. Drain the cranberries and gently fold through the olive oil mixture.

• Mix the wet ingredients into the dry ingredients until you have a firm dough. Take tablespoon sized amounts of the mixture and roll into rough balls and place onto the lined tray. Repeat with all the cookie mixture. Use a fork to slightly flatten the top of the biscuits then bake for 15 minutes, or until golden and cooked through.  

• Remove from the oven and allow to cool before drizzling the top with the melted chocolate. Allow the chocolate to set before serving.

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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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