Asparagus Pesto

Asparagus Pesto

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 2 bunches of asparagus, woody ends

• snapped off

• 100 g parmesan cheese, grated

• 2 large handfuls of spinach leaves

• 1 large handful of mixed soft herbs (such as basil, parsley, chervil)

• 4 garlic cloves

• 80 g pine nuts (or substitute with pepitas or sunflower seeds), toasted

• zest of 1 lemon

• ¾ cup olive oil

• ¼ tsp salt, to taste

• ¼ tsp pepper, to taste

Method

• Prepare all of the ingredients based on the instructions in the ingredients list.

• Fill the saucepan with water and bring to the boil. Blanch the asparagus for 1 minute, then drain and set aside to cool.

• Roughly chop the asparagus and place in the bowl of the food processor.

• Add the parmesan, spinach and herbs, then process until finely chopped.

• Add the garlic to the food processor along with the toasted pine nuts and lemon zest.

• Process until you have a rough paste.

• With the motor running, slowly add the olive oil.

• Season to taste with the salt and pepper.

• Scrape the pesto into the serving bowl and serve.

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Roasted Brussel Sprouts With Sweet & Sour Balsamic Sauce

Roasted Brussel Sprouts With Sweet & Sour Balsamic Sauce

Recipe By Michael Weldon

Ingredients

• 1 kg brussels sprouts, halved lengthways

• Squeaky Gate extra virgin olive oil

• sea salt

Balsamic Dressing

• 1 shallot, sliced thinly

• 2 garlic cloves, sliced thinly

• 1 chilli, sliced thinly

• ½ cup Squeaky Gate classic balsamic vinegar

• 2 tbsp brown sugar

• ½ jar baby capers

• Squeaky Gate extra virgin olive oil

Method

• Preheat an oven to 200 degrees (C).

• In a large roasting tray, dress the brussels sprouts in olive oil and sea salt. Roast until golden brown and tender.

• In a saucepan, fry the shallot, garlic and chilli in oil until softened. Add in the balsamic vinegar, sugar and a splash of water. Bring to the boil then reduce to a simmer until the dressing thickens into a syrup. Turn off the heat and add the baby capers.

• Once the sprouts are cooked spread over a sharing platter then dress in the dressing.

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Strawberry Tiramisu

Strawberry Tiramisu

Recipe By Courtney Roulston

Ingredients

• 400 g fresh strawberries

• 1/3 cup strawberry jam

• 1 tbsp lemon juice + 3 tbsp water

• 2/3 cup thickened cream

• 1 cup mascarpone cheese

• 1/3 cup icing sugar, plus extra to serve

• 1 tsp vanilla bean paste

• 18 saviourdi biscuits

Method

• In a small bowl whisk together the jam, lemon juice and water. Strain the mixture through a fine sieve into a flat-sided bowl then set aside.

• In a medium bowl combine the cream, marscapone cheese, sugar and vanilla. Beat with an electric mixer for 2 minutes, or until smooth and thickened.

• Dip the biscuits into the jam mixture then line them into a large serving dish. Alternatively, you can make individual portions in glasses or small bowls. Spread ½ of the cream mixture onto the biscuits in an even layer. Slice 150 g of the strawberries and scatter them onto the cream. Repeat the layering with remaining biscuits, jam mixture and cream until all used.

• Top the tiramisu with remaining strawberries. Cover and refrigerate for 8 hours, or overnight. Dust over a little extra icing sugar before serving.

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Crispy Prawn Cocktail Bao Buns

Crispy Prawn Cocktail Bao Buns

Recipe By Courtney Roulston

Ingredients

• 12 large Coles deli Australian raw/green king prawns, peeled, cleaned

• ½ cup plain flour

• 2 eggs, beaten

• 1 cup panko breadcrumbs

• oil for frying

• sea salt

• pepper to taste

• 1 cup iceberg lettuce, shredded

• 3 red radish, sliced into thin rounds

• ½ large avocado, sliced into 4 wedges

• 4 Mr Chen’s bao buns

• ½ cup kewpie mayonnaise

• 1 tbsp tomato sauce

• 2 tsp lemon juice

• hot sauce, sauce to taste

• ¼ cup chives, to garnish

Method

• Place a lined steamer basket over a wok of simmering water to warm up. Heat 2 cm oil in a small frying pan over a medium heat.

• Place the flour, eggs and panko crumbs into 3 separate bowls and season with salt. Dust the prawns in flour then place into the egg and into the panko crumbs to get a good coating on them. Repeat with all the prawns and place onto a tray.

• Place the bao buns into the steamer as per instructions on the packet or until light and fluffy.

• Fry the prawns in the oil for 2 minutes, or until golden and crispy. Remove from the oil and drain on kitchen paper. Season the prawns with a pinch of salt while hot.

• Mix the mayonnaise, tomato sauce, lemon juice and hot sauce in a small bowl.

• Place the steamed buns onto a serving platter and add in a handful of the lettuce, avocado and a few rounds of radish. Place the crispy prawns on top then drizzle with the mayonnaise dressing and garnish with cracked pepper and chives before serving.

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Mandarin & Grapefruit Salad with Mustard Dressing

Mandarin & Grapefruit Salad with Mustard Dressing

Recipe By Michael Weldon

Ingredients

• 4 mandarins, segmented

• 2 grapefruits, peeled and cut into rounds

• 1 red onion, sliced

• 2 cucumbers, sliced

• 1 cup sour dough bread torn into crotons

• ½ cup danish feta

• 1 bunch of dill

Dressing

• ½ cup extra virgin olive oil

• ¼ cup apple cider vinegar

• 2 tbs dijon mustard

• pinch of salt

• pinch of pepper

Method

• Cook the croutons in a fry pan until golden and crunchy. Allow to cool.

• In a bowl, combine the dressing ingredients and whisk together.

• Arrange the mandarin, grapefruit, red onion and cucumber onto a board. Sprinkle over the feta and croutons. Dress with the mustard dressing and garnish with dill.

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Steamed Gai Lan With Oyster Sauce & Crispy Garlic

Steamed Gai Lan With Oyster Sauce & Crispy Garlic

Recipe By Louis Tikaram

Ingredients

• 1 bunch gai lan (Chinese broccoli)

• 2 tbsp oyster sauce

• crispy garlic oil (refer to method)

• 20 medium garlic cloves, peeled

• 1/3 cup oil

Method

• Smash the garlic cloves and finely chop.

• Transfer the chopped garlic into a small fry pan. Add the oil.

• Stir - fry the garlic over medium heat until it is lightly golden, then turn off the heat.

• Stir the garlic in the hot oil for another minute or two allowing it to turn completely golden.

• Transfer into a small sieve separating the garlic from the oil. Allow to cool completely.

• Once cooled add the garlic back to the oil and give it a good stir.

• Add the fried garlic to your favourite dishes and (can use the garlic-infused oil in stir - frys, sauces or dressings). *Store the garlic oil at room temperature for up to one month.

• In a steamer set up, lightly steam the gai lan in a bunch for 2 minutes, be careful not to over cook as it’s best with a bit of crunch.

• Transfer to a chopping board and slice the gai lan into thirds. Stack on a serving plate and in between layers evenly distribute the oyster sauce, saving some for the top.

• Stir your crispy garlic oil and add a generous spoon of garlic to finish.

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Savoury Oats with Poached Egg & Spring Onion Dressing

Savoury Oats with Poached Egg & Spring Onion Dressing

Recipe By Courtney Roulston

Ingredients

• 2 cups Red Tractor rolled oats

• 4 cups chicken stock

• 4 large free range eggs

• 1 tbsp white vinegar

• 2 green spring onions, finely sliced

• 1 tbsp ginger, finely sliced julienne

• ½ long red chilli, seeded, finely sliced

• pinch ground white pepper

• 1/3 cup (80 ml) Squeaky Gate extra virgin olive oil

• 1 tbsp light soy sauce

• 1 tsp caster sugar

• ½ small lemon, juice and zest

• 2 tbsp fried shallots to serve

Method

• Place the rolled oats and chicken stock into a pot over a medium heat. Bring up to a simmer then turn down the heat to low and cook for 10 - 15 minutes, or until the oats are tender and the liquid has been absorbed.

• Meanwhile, bring a pot of salted water up to a gentle simmer. Add in a pinch of salt and the vinegar. Crack the eggs one at a time into a small bowl and lower them into the water. Gently poach for 5 minutes, or until the whites are set and the middles are still slightly runny. Remove eggs from the water with a slotted spoon and set aside on a plate to rest.

• Place the spring onions, ginger and chilli into a small heat - proof bowl. Heat the oil in a small pot over a medium - high heat. Once the oil is hot, carefully pour over the spring onion mixture. Once the oil has stopped bubbling stir in the white pepper, soy sauce, sugar and lemon juice and zest.

• Divide the oats into serving bowls and top with the poached eggs. Drizzle with the spring onion dressing and scatter over fried shallots before serving.

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Kangaroo Tartare with Sea Succulents

Kangaroo Tartare with Sea Succulents

Recipe By Nornie Bero

Ingredients

• 300 g kangaroo fillet, finely chopped 

• 1 tsp chopped capers

• 1 tbsp snipped chives

• 4 sea parsley sprigs, chopped

• ½ tsp ground pepperberry

• 2 shallots, thinly sliced and diced

• ½ tsp English mustard

• 2 tbsp labne

• 1 tbsp worcestershire sauce

• taro crisps, to serve

Method

• Toss the kangaroo, capers, chives, parsley, pepperberry and shallots together. 

• In another bowl, combine the mustard, labne and worcestershire sauce. 

• Serve the kangaroo with a side of the labne mixture and taro crisps.

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Steamed Hervey Bay Scallops With XO & Vermicelli Noodles

Steamed Hervey Bay Scallops With XO & Vermicelli Noodles

Recipe By Louis Tikaram

Ingredients

• 12 half shell Hervey Bay scallops

• 1 cup fresh coriander leaves

• 200 g dried vermicelli noodle 

• 10 g oyster sauce

XO Sauce

• 250 g Coles large red chilies halved & deseeded

• 40 g peeled ginger

• 60 g peeled garlic

• 100 g dried scallop (conpoy)

• 50 g dried shrimp

• 250 ml Shaoxing cooking wine

• 300 ml oil

• 15 g black beans

• 50 g diced smoked speck

Method

• Soak the conpoy and dried shrimp separately in shaoxing for 24 hours.

• Steam the scallops in a small bowl for 15 minutes.

• Let the scallops cool before shredding them into fine strands and set aside.  Pound the shrimp in a mortar and pestle till they are broken down slightly.

• De-seed the red chilies and rough chop along with the garlic & ginger.

• Dice the smoked speck to a similar size of the vegetables.

• Gently heat the oil in a heavy based pot over a low heat then add all ingredients together.

• Cook for 1 hour on a low simmer stirring occasionally, the XO should be a beautiful deep red color and very aromatic.     

To Serve:

• Soak the dried vermicelli noodles for 30 minutes in cold water.

• Drain well and add 400 g of your finished XO sauce along with the oyster sauce and mix well.

• Lay the scallops out on a small tray and top with the XO noodle mix.

• Steam for 4 - 5 minutes till the noodles are soft and the scallop is just cooked and serve immediately onto a serving plate.

• Scatter with coriander leaves.

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Hoisin & Ginger Pulled Pork Bao Buns

Hoisin & Ginger Pulled Pork Bao Buns

Recipe By Courtney Roulston

Ingredients

• 2.5 kg boneless pork shoulder

• 1 big tbsp fresh ginger, grated

• 1 tsp Chinese 5 spice powder

• 4 cloves garlic, peeled

• 2/3 cup Mr Chen’s hoisin sauce

• 1 cup ginger beer

• 8 Mr Chen’s bao buns

• 1 cup white savvoy cabbage, finely shaved

• 1 cup carrot, peeled, sliced into thin strips with a toothed vegetable peeler

• 1 small Lebanese cucumber, thinly sliced

• ½ cup coriander, sprigs picked

• 1 tbsp rice wine vinegar

• 1 tsp maple syrup

• 1 tbsp kewpie mayonnaise

• sriracha chilli sauce, to serve (optional)

Method

• Pre-heat the oven to 160 degrees (C).

• Place the pork into a small high-sided lined roasting tray so it fits in snug. Rub the pork with ginger, 5 spice powder and a pinch of salt and black pepper. Add in the garlic cloves, hoisin sauce and ginger beer.

• Cover the tray with baking paper and foil so it is sealed well. Place into the oven and cook for 3.5 hours, or until the pork is falling apart when pressed with tongs. Turn the oven up to 190 degrees (C) and cook the pork for 20 minutes uncovered to brown the outside.

• Allow the pork to rest before shredding the meat with two forks.

• Place the bao buns into a steamer and cook for 10 minutes, or until light, fluffy and warmed through.

• Meanwhile, place the cabbage, carrot and cucumber into a bowl and toss with the vinegar, maple, mayonnaise and a pinch of salt and pepper.

• Arrange the bao buns onto a serving platter and add in a handful of the slaw mixture and some of the pulled pork. Squeeze in a little siracha sauce and top with coriander springs before serving. 

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Za'atar Tomatoes, Whipped White Beans & Fried Bread

Za'atar Tomatoes, Whipped White Beans & Fried Bread

Recipe By Courtney Roulston

Ingredients

• 450 g Coles vine ripened tomatoes

• sea salt to taste

• 1 tbsp za`atar

• 100 ml Squeaky Gate extra virgin olive oil, plus extra for frying

• ¼ cup roasted whole almonds, chopped

• 1/3 cup basil leaves

Whipped White Beans

• 2 x 400 g butter beans, rinsed, drained

• 1 clove garlic, peeled

• 2 tbsp tahini paste

• juice of 1 lemon

• 2 tsp Coles Finest pure Canadian maple syrup

Fried Bread

• 1 cup plain flour

• 1/3 cup room temperature water

Method

• Place all the whipped white bean ingredients, 40ml of oil and a pinch of salt into a high-speed blender. Blitz until smooth and creamy, adding a dash of cold water if the mixture needs loosening. Set aside.

• For the fried bread, place flour, a pinch of salt and 20ml of oil into a bowl. Using clean hands, rub the flour and oil together before adding in the water. Mix together to form a dough, adding a little more water if required. Knead for 2-3 minutes, or until it feels elastic. Rest the dough for 15 minutes, before cutting it into 8 portions. Heat 1 cup of oil to 170 degrees in a medium frying pan. Roll the portions of dough on a lightly floured bench until they are about 2-3 mm thick. Place into the oil and cook for 1-2 minutes each side, or until puffed and golden. Drain on kitchen towel and repeat with remaining dough. Season with sea salt while they are still hot.

• Slice the tomatoes and mix the za`atar and remaining oil in a small bowl.

• To serve, spread the whipped white beans onto the base of a serving plate. Top with the tomatoes and season with a pinch of salt. Scatter over almonds, za`atar oil and basil leaves. Serve with the crispy fried bread on the side for dipping.

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Prawn Toast Scotch Eggs

Prawn Toast Scotch Eggs

Recipe By Michael Weldon

Ingredients

• 6 free range eggs

• 500 g Coles deli prawn tails, peeled

• 1oo g Coles chicken mince

• 1 garlic clove, grated

• 3 cm long piece of ginger, grated

• 2 spring onion, sliced thinly

• 1 tsp Coles Asia soy sauce

• ½ tsp sugar

• ¼ tsp Coles ground white pepper

• ¼ tsp Coles Asia sesame oil

• sea salt

• 75 g plain flour, separate flat plate for dusting

• 100 g panko breadcrumbs, on separate flat plate for rolling eggs in

• 3 eggs, whisked and in a shallow bowl for dipping eggs in

• oil for frying

Dipping Sauce

• ¼ cup Coles whole egg mayonnaise

• 2 tbsp hot sauce

• ¼ tbsp Coles Chinese five spice

Method

• Cook 6 eggs in boiling water for 6 minutes then remove and cool in ice water. Peel the eggs and set aside.

• In a food processor, add in the prawns, chicken, garlic, ginger, spring onion, soy, sesame oil, sugar, whole peppers and sesame oil. Blend in a food processor until a rough paste is formed.

• Using wet hands, coat the eggs in the prawn mix (about 8mm thick). Dust the coated eggs in the flour, then whisked egg and then roll in the panko breadcrumbs until fully coated.

• Heat the oil to 180 degrees (C). Fry the eggs in the hot oil, a couple of eggs at a time. Cook until the scotch eggs are golden and the prawn filling is cooked through. Repeat until all the eggs are cooked.

• Mix dipping sauce ingredients together and serve as a dipping side next to the eggs.

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Berry & White Chocolate Oat Square

Berry & White Chocolate Oat Square

Recipe By Courtney Roulston

Ingredients

• 2 cups Red Tractor Australian organic creamy style rolled oats

• ⅓ cup pepita seeds

• pinch sea salt flakes

• 2 large ripe bananas, peeled, mashed 

• 250 ml Coles canned coconut milk

• 1 tsp ground cinnamon

• 1 tsp Coles vanilla bean paste

• 2 tbsp Coles Australian pure honey

• ½ cup Coles blueberries

• ½ cup Coles raspberries

• 70 g white chocolate, melted

Method

• Preheat the oven to 180 degrees (C).

• Grease and line a 20 cm x 20 cm slice pan with baking paper, with the edges overhanging to make it easy to remove.

• In a large mixing bowl combine the rolled oats, pepita seeds, salt, mashed bananas, coconut milk, cinnamon, vanilla and honey. Stir well until everything is combined. Fold through half of the berries, being careful not to break them up too much.

• Pour the mixture into the prepared pan and use the back of a spoon to even out the mixture. Pour over the remaining berries and gently press into the surface.

• Bake for 30 minutes, or until golden and firm to the touch.

• Allow to cool in the pan for 1 hour then remove and cut into 9 squares.

• Melt the white chocolate in a zip lock bag and snip off one corner to make a piping bag. Drizzle the chocolate over the bars and allow to set for 10 minutes before serving.

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Chorizo & Tortilla Soup

Chorizo & Tortilla Soup

Recipe By Michael Weldon

Ingredients

• 2 chorizo sausages, diced

• 1 onion, diced

• 1 jalapeno, diced

• 3 garlic cloves, chopped

• 1 tbsp smoked paprika

• 1 tbsp cumin

• 1 tlr chicken stock

• 1 tin of tomatoes

• 1 tin of black beans

• 1 lime

• ½ bunch coriander

• sea salt

• Squeaky Gate extra virgin olive oil

Garnish

• corn tortillas, cut into strips and fried

• tasty cheese, grated

• ½ avocado, diced

• 1 lime cut into 4

Method

• In a large saucepan, fry off the chorizo and onion in oil, cook until the chorizo oil stains the pot, and the onion has softened. Add in the chilli and garlic, fry for 1 minute. Add in the spices and fry for another minute.

• Add in the stock and tomatoes, bring to the boil then simmer for 15 minutes. Add in the beans and warm through. Add in the lime juice and season with salt to your liking.

• Serve the tortillas soup and top with fried tortillas, cheese, avocado and extra lime.

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Zucchini Bread

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 3 eggs, beaten until frothy

• 1 1/2 cups brown sugar

• 1/2 cup sunflower oil

• 1 tsp vanilla essence

• 2 medium zucchini, grated to produce 2 cups

• 2 cups plain flour

• 1 tbsp cinnamon

• 2 tsp bicarbonate of soda

• 1/2 tsp salt

• 1/4 tsp baking powder

• butter (optional, for greasing muffin trays)

Special Equipment

3 x 12-basin muffin trays

Method

• Preheat the oven to 180°C.

• Prepare all of the ingredients based on the instructions in the ingredients list.

• Mix the eggs, sugar, oil and vanilla essence in a large bowl, then add the zucchini.

• In another large bowl, mix all the dry ingredients together with a fork.

• Add the zucchini mix to the dry mix and gently combine.

• Line the muffin trays with baking paper, or grease with a light coating of butter.

• Pour the mixture into the muffin trays, three-quarters full for each basin.

• Bake for 20 minutes.

• Remove onto a wire cooling rack. Allow to cool then serve on platters.

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Curry Cauliflower Tacos With Cucumber Salsa

Curry Cauliflower Tacos With Cucumber Salsa

Recipe By Courtney Roulston

Ingredients

• 1 head cauliflower, cut into florets

• 3 tbsp Patak’s korma paste

• 2 tbsp extra virgin olive oil

• 250 g punnet Coles Australian grape tomatoes

• 1 Lebanese cucumber, seeded, diced

• 1 small red onion, diced

• 1 long red chilli, diced

• ¼ bunch coriander, roughly chopped

• 12 small street tortilla wraps, to serve

• 1 cup greek yoghurt

• ⅓ cup Patak’s mango chutney

• 1 lemon to serve

Method

• Preheat the oven to 180 degrees (C). Place the cauliflower florets into a bowl and toss with the korma paste, olive oil and sea salt until well coated. Place the cauliflower onto a lined oven tray and roast for 15 minutes. Add the cherry tomatoes onto the tray and cook for a further 10 minutes, or until the cauliflower is tender and charred and the tomatoes are wrinkled and starting to burst.

• For the salsa, place the cucumber, onion, chilli and coriander into a bowl and season with a pinch of salt, pepper and a squeeze of lemon.

• Warm the tortillas in a hot pan for 30 seconds each side and keep warm.

• To serve, spread the yoghurt onto the base of the tortillas and swirl through the mango chutney. Top with cauliflower florets and tomatoes. Scatter with the salsa on top and serve with lemon wedges on the side.

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Thai Pork & Coconut Lon

Recipe By Louis Tikaram

Ingredients

• small packet of cassava crackers

• 1 ltr oil to fry cassava crackers

• 500 g Coles minced pork

• 2 tbsp Coles coconut oil

• 2 cloves peeled garlic

• 1 knob peeled ginger

• 2 cups coconut cream

• 1 cup Coles real chicken stock

• ¼ cup soy bean paste

• 2 tbsp tamarind paste

• 3 tbsp fish sauce

• 1 tbsp palm sugar

• 1 pinch roasted red chili powder or chili flakes

• ½ stick lemongrass, finely sliced 

• 1 long red chili, julienned

• 3 kaffir lime leaves, finely sliced

• 1 Lebanese cucumber cut into lengths

• 1 lime

• ¼ bunch of coriander, washed and roots cut off

Method

• Pound ginger & garlic in a mortar & pestle to a fine paste. Heat the coconut oil in a medium saucepan and fry off the paste until golden brown, then add the pork mince, stirring regularly to prevent it clumping and sticking to the saucepan, cook for 2 or 3 minutes or until the pork is cooked.

• Add the stock and coconut cream along with the soy bean paste and gently simmer for another minute.

• Season with tamarind paste, fish sauce, palm sugar and chilli powder, the lon should taste salty, sour, slightly sweet and creamy from the coconut.

• In a wok or pot, heat 1 litre of oil to 180 degrees (C) or use a bench top deep fryer if you have one to fry the cassava crackers 2 or 3 at a time for 30 seconds until puffed golden & crisp. Place the crackers on absorbent paper to cool.

• Serve the lon in a small bowl and garnish with the finely sliced lemongrass, lime kaffir lime leaf and julienne chilli.

• Place the cassava crackers beside the dish with some cucumber pieces, coriander sprigs & a lime wedge.

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Spiced Watermelon with Labneh, Lime & Hot Honey

Spiced Watermelon with Labneh, Lime & Hot Honey

Recipe By Courtney Roulston

Ingredients

• 1 kg tub Jalna greek yoghurt

• ½ cup Coles australian honey

• 1 lime

• 1 long red chilli, sliced

• ¼ whole watermelon

• ¼ cup mint leaves, finely sliced

Spice Mix

• 2 tsp whole fennel seeds

• 1 tsp coriander seeds

• 2 tsp white sesame seeds

• 2 tsp sumac

• sea salt and cracked black pepper to taste

Method

• Place the yoghurt into a sieve line with a muslin cloth or clean chux cloth suspended over a large glass bowl. Mix a little sea salt into the yoghurt and then pour into the cloth. Cover the top of the yoghurt with the cloth and place in the refrigerator for 8 hours or overnight to drain.

• Place a small pot over a medium heat. Slice the lime in half and place into the pan flesh side down and cook for 3-4 minutes, or until slightly charred. Carefully add in the honey and sliced chilli to the pot. Leave on a very low heat to infuse for 10 minutes.

• Toast the fennel seeds and coriander seeds in a small frying pan until fragrant. Grind into a fine power in a mortar and pestle then place into a small bowl. Toast the sesame seeds and add in with the spices, sumac, sea salt and black pepper.

• Spread the drained yoghurt onto the base of a serving platter. Cut the watermelon into wedges and arrange on top of the yoghurt. Using tongs squeeze the lime juice into the honey mixture then drizzle over the top of the watermelon and yoghurt. Scatter the spice mix over the top and garnish with mint leaves before serving.

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Mortadella & Smoked Mozzarella Skewers With Pistachio Pesto

Mortadella & Smoked Mozzarella Skewers With Pistachio Pesto

Recipe By Michael Weldon

Ingredients

Pistachio Pesto

• ½ bunch fresh basil, leaves picked

• ½ bunch fresh parsley

• ¼ cup parmesan, shredded

• ¼ cup pistachio nuts, roasted

• juice from ½ lemon

• ½ cup Squeaky Gate extra virgin olive oil

• sea salt

• black pepper

 Skewers

• 300 g sliced mortadella

• 200 g smoked mozzarella, diced into 2 cm cubes

• 8 soaked bamboo skewers

Method

• In a mortar and pestle, pound the pesto ingredients until smooth.

• Cut your mortadella sliced in half to have half circles. Take a piece of mortadella and wrap it around a piece of smoked mozzarella, then skewer it. Repeat this process until you have 3 pieces of each bundle on each skewer.

• Heat a grill to medium heat, brush the grill and the skewers with oil and cook on the grill. They will be ready when the mortadella is charred and crisp. The smoked mozzarella should just be starting to melt.

• Serve the skewers on a platter, topped with the pesto.

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Prawns With Spicy Mayo, Mango, Coriander & Cos Lettuce

Prawns With Spicy Mayo, Mango, Coriander & Cos Lettuce

Recipe By Louis Tikaram

Ingredients

• 10 gem lettuce leaves

• 1 cup japanese mayonnaise

• ¼ cup sriracha spicy chili sauce

• 1 cup picked coriander leaves

• 1 firm mango, cut into matchsticks.

• 10 cooked prawns, peeled (tails intact), deveined

• ½ a lime, juice & finely grated zest

Method

• Arrange lettuce on a platter.

• Mix the Japanese mayo and sriracha together, keep the leftover in the fridge for an epic condiment with other dishes.

• Dollop 1 teaspoon into each lettuce leaf, top with a pinch of mango and prawns then scatter with coriander leaves.

• To serve, drizzle over lime juice and sprinkle with zest.

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