Radicchio with Yogurt Ranch

Radicchio with Yogurt Ranch

Recipe by Michael Weldon

Serves - 4
Prep Time - 5 minutes
Cook Time - 5 minutes

Ingredients

• 2 radicchio, cut into quarters lengthwise to get 8 wedges

  2 baby cos lettuce, cut into quarters lengthwise to get 8 wedges

  Yogurt Ranch

  2 cups Jalna Greek Yoghurt

  1 tsp Coles onion powder

  1 tsp Coles garlic powder

  1 bunch of fresh dill, finely chopped

  1 tbsp apple cider vinegar

  1 tbsp Coles Dijon mustard

  Pinch of salt

  Pinch of black pepper

  Garnish

  Squeaky Gate extra virgin olive oil

  Chopped smoked almonds

  Pickled red onions

  Chopped chives

Method

• In a bowl, combine the ingredients for the yogurt ranch dressing. Mix them together well.

  To serve, arrange the radicchio and lettuce wedges side by side, alternating them. Drizzle the yogurt ranch dressing generously over the wedges. Sprinkle with chopped smoked almonds, pickled red onions, and chopped chives.

More like this

Perino Tomato and Anchovy on Toast with Pickled Shallots

Perino Tomato and Anchovy on Toast with Pickled Shallots

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 5 mins

Ingredients

• 1 Punnet of Coles Perino Tomatoes, sliced thinly

  8 slices of Dark Rye Sourdough

  Butter for bread

  Squeaky Gate extra virgin olive oil

  Pickled Shallots

  2 shallots, sliced thinly

  ½ cup vinegar

  1/4 cup sugar

  Pinch of Coles sea salt

  2 tins Ortiz anchovy

  ¼ bunch chives, sliced thinly

Method

• In a saucepan, boil the vinegar, sugar, ¼ cup of water, and a pinch of salt. Once boiling, pour over the shallots and allow them to cool down completely to room temperature.

  In a griddle pan or on a grill, toast the bread until crisp, then spread with a bit of butter.

  Lay the toast out on a board, then top with thin slices of tomato to fully cover the top of the bread.

  Season with a pinch of salt and lay 2 anchovy fillets over the top. Lay the pickled shallots over the top, then garnish with chives. This could be the meaning of life.

More like this

Greek Yoghurt Cake With Lemon, Thyme & Honey

Greek Yoghurt Cake With Lemon, Thyme & Honey

Recipe by Courtney Roulston

Ingredients

• 1 cup Jalna Greek yoghurt, plus extra to serve

  1 cup (250ml) Squeaky Gate extra virgin olive oil

  2 free-range eggs

  1 large lemon

  ¾ cup caster sugar

  2 cups self raising flour

  Pinch Coles sea salt flakes

  1/3 cup Coles honey

  1 tsp vanilla bean paste

  1 tbsp fresh thyme leaves

Method

• Preheat the oven to 180 degrees C. Grease and line a 20cm springform tin.

  Place the yoghurt, oil, eggs, half the lemon zest, half the lemon juice, and sugar in a large mixing bowl. Whisk to combine and dissolve the sugar.

  Sift in the flour and season with a pinch of sea salt. Gently fold flour through the mixture until you have a smooth batter.

  Pour into the prepared tin and bake for 50 minutes, or until cooked when tested with a wooden skewer. Allow to cool in the tin for 5 minutes.

  Place the remaining lemon zest, lemon juice, honey, vanilla, and thyme in a small pot over medium heat. Gently simmer to infuse. Remove the cake from the tin and place onto a serving plate. Drizzle with the honey and thyme mixture then slice and serve with a dollop of yoghurt on the side.

More like this

Whitebean Mash with Warm Harissa Oil

Whitebean Mash with Warm Harissa Oil

Recipe by Courtney Roulston

Dietaries – Vegan, vegetarian, gluten-free
Serves – 4-6 as a side
Prep Time – 10 mins
Cooking Time – 10 mins

Ingredients

• 2/3 cup Squeaky Gate extra virgin olive oil

  1 brown onion, peeled, sliced into half moons

  2 cloves garlic, finely sliced

  2 tsp harissa paste

  1 tsp whole cumin seeds

  2 tbsp pine nuts, toasted

  Sea salt

  Black pepper

  1 lemon

  2 tsp Coles Finest maple syrup

  2 x 400 g Coles butter beans, drained

  1 tbsp Wellness Road tahini paste

  ¼ cup dill, sprigs picked

Method

• Heat ½ cup of the oil in a frying pan over medium heat. Add the onion and garlic, then cook for 5 minutes, or until they are softened and fragrant. Add the harissa paste and cumin seeds and cook, stirring for 2 minutes or until the oil has turned a terracotta red colour and is infused with everything. Remove from the heat and add the zest of ½ lemon and season with sea salt. Set aside.

  Place the drained beans into a blender along with the remaining oil, juice of the lemon, maple syrup, tahini paste, and a pinch of salt.

  Blitz until smooth, adding a small dash of water if the mixture needs loosening.

  Spread onto the base of a serving plate and use the back of a spoon to spread it out, leaving little pockets on the surface. Scatter the toasted pine nuts over it, then drizzle the harissa-infused oil on top. Garnish with dill, then serve with torn Lebanese bread or raw crudité on the side for dipping.

More like this

Salt n Pepper Prawns with Lime & Japanese Mayo

Salt n Pepper Prawns with Lime & Japanese Mayo

Recipe by Louis Tikaram

Ingredients

• 1 kg small green tiger/king or banana prawns, peeled, tails and heads intact

  250 ml fish sauce

  Vegetable oil, for deep-frying

  150 g cornflour

  2 tbsp sea salt flakes, plus extra to serve

  1 tbsp white pepper, finely ground

  1 tbsp Sichuan pepper, finely ground

• Garnish

  Lime wedges

  Japanese mayo

Method

• In a mixing bowl, combine the prawns and fish sauce. Allow them to marinate for 1 minute, then remove the prawns and drain them.

  Preheat vegetable oil in a wok to 190°C.

  In a separate bowl, combine the cornflour, sea salt flakes, white pepper, and Sichuan pepper. Dust the prawns with the salt and pepper mixture, shaking off any excess, and deep-fry them in batches. Stir occasionally and cook until they turn light golden and crisp, which should take about 2-3 minutes.

  Remove the prawns from the oil and drain them on absorbent paper.

  Serve the prawns with lime wedges, Japanese mayo, and an additional sprinkle of salt mixed with white pepper and Sichuan pepper.

More like this

Cinnamon Yoghurt Scones

Cinnamon Yoghurt Scones

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 - 15 mins
Cook Time – 15 mins

Ingredients

• 2 cups plain flour

  ¼ cup sugar

  50 g butter

  2 tsp baking powder

  1 tsp Coles cinnamon

  Pinch Coles sea salt

  ¼ cup sultanas

  ¾ cup Jalna Greek sweet and creamy original yoghurt

Method

• Add the dry ingredients into a mixing bowl and combine.

  Add in the butter and rub it through the flour until the mixture resembles breadcrumbs.

  Add in the yoghurt and mix through to form a dough. Turn out onto a bench and gently fold until it comes together. It's important to bring the dough together as quickly as possible without overworking it.

  Form the dough into a rough square. Then cut into squares. Place them onto a lined baking tray, brush the top of the scone with a little extra yoghurt, and sprinkle with sugar.

  Bake at 210°C for 12-15 minutes until the scones are golden and fluffy.

  Once the scones are cooked, serve with jam and yoghurt.

More like this

Coco's Favorite Yoghurt Pancakes with Mixed Berries

Coco's Favorite Yoghurt Pancakes with Mixed Berries

Recipe by Louis Tikaram

Ingredients

• 2 cups frozen mixed berries

  1/2 cup water

  1/4 cup sugar

  1 cup Jalna Greek yogurt

  1 cup ricotta cheese

  3 Coles eggs

  Juice of 1 lemon

  1 cup plain flour

  1/2 tsp baking soda

  Pinch of salt

  3 tsp Coles unsalted butter

Method

• Mix the berries, water, and sugar in a saucepan.

  Cook over low heat, stirring often, for 10 minutes or until the berries begin to break apart.

  Whisk together the yogurt, ricotta cheese, eggs, and lemon juice in a bowl.

  Mix the flour, baking soda, and salt in another bowl. Add the flour to the yogurt mixture and stir just until blended.

  Heat a large frying pan over medium-low heat.

  Melt 1 teaspoon of butter, then add the pancake batter in large spoonful.

  Repeat the process until all pancakes are cooked.

  Flip the pancakes when the tops begin to bubble, 3 to 5 minutes, and cook the second side until browned.

  Serve the pancakes with the warm mixed berries in dessert bowls, then top with poached berries and drizzle with the reduced syrup.

More like this

Crispy Fish Sandwich

Crispy Fish Sandwich

Recipe by Courtney Roulston

Dietaries – Pescetarian
Serves – 2
Prep Time – 10 mins
Cooking Time – 10 mins

Ingredients

• 4 thick-cut slices of soft white bread (cut from a whole square loaf)

  50g butter, softened at room temperature

  Sea salt

  Black pepper

  1 small red onion, thinly sliced

  2 x 160 g pieces firm skinless white fish (Barramundi, snapper, cod, flathead)

  1/3 cup Coles plain flour for dusting

  2 free-range eggs, beaten

  2 cups Coles panko breadcrumbs

  Squeaky Gate extra virgin olive oil for frying

  1 cup iceberg lettuce, finely shaved

  Tartare sauce

  2/3 cup kewpie mayonnaise

  2 tbs baby capers, rinsed, chopped

  1 tbs cornichons, chopped

  Zest of ½ lemon

  1 tbs Coles American mustard

  1 tbs each flat parsley and dill, chopped

Method

• Place the tartare sauce ingredients into a bowl. Stir to combine and set aside.

• Place the onion into a small bowl of ice water with a squeeze of lemon juice and set aside for 10 minutes. Heat 1cm of oil in a large frying pan to 180 degrees C.

• Dust the fish in flour and a pinch of salt, then place into a bowl with the egg to coat the outside. Drain any excess egg from the fish, then coat it in the panko crumbs, pressing gently so the entire outside of the fish is coated. Fry the fish for 3 minutes each side, or until golden and crisp. Drain on paper towel and season with salt.

• Butter the bread, then place a spoonful of the tartare sauce onto each side. Drain the onions, then place them onto the bread with the lettuce and fried fish.

• Top with the other slice of bread and cut in half to serve.

More like this

Pan Con Tomate

Pan Con Tomate

Recipe by Courtney Roulston

Dietaries – Pescatarian
Serves – 4 as a snack or starter
Prep Time – 10 minutes
Cooking Time – 5 minutes

Ingredients

• 1 loaf rye sourdough or ciabatta loaf

  ½ cup (125ml) Squeaky Gate extra virgin olive oil, plus extra to serve

  1 large clove garlic, peeled

  Sea salt flakes

  4 large ripe beefsteak, vine, or heirloom red tomatoes

  12 white anchovies (Optional)

  ¼ cup chives, finely chopped

Method

• Split the Ciabatta loaf in half horizontally and then slice it into 3-inch-wide fingers or slice the Sourdough into 4 x 1cm slices.

  Heat a BBQ or grill pan over medium-high heat. Drizzle the bread with 75ml of the oil and season with sea salt. Grill the bread for 2 minutes on each side, or until charred and crispy. Remove the bread from the heat and place it onto a tray. Rub the surface of the bread with garlic while it is still warm and set it aside.

  Slice the tomatoes in half horizontally and run the cut surface through the large holes of a box grater that is set over a bowl, and discard the skins. Run the tomato pulp through a sieve for 1 minute to remove any excess tomato water. Drink the tomato water or use it in a salad dressing. Place the tomato pulp into a bowl, then season it with sea salt and mix in 30ml of olive oil.

  Spoon the tomato mixture over the toasted bread and top it with an anchovy fillet, chives, a final drizzle of extra virgin olive oil, and cracked pepper.

More like this

Salt ‘N Pepper Blooming Onion With Spicy Mayo

Salt ‘N Pepper Blooming Onion With Spicy Mayo

Ingredients

• Spicy mayo

  1 cup Japanese mayo

  ¼ cup sriracha sauce

  1 teaspoon Sichuan pepper corn

  10 teaspoon coriander seed

  2- piece clove

  4- piece star anise

  1 -piece cassia bark

  1 – piece small, dried chilli

  100 gr salt

• 2 x brown onion

  2 x cup rice flour

  2 x cup glutinous rice flour

  2 x cup tapioca starch

  1 x cup soda water

Method

• Spice Mayo

• Mix all ingredients together in a bowl, any left-over store in the refrigerator for the ultimate dipping sauce.

• Salt ‘n Pepper Spice

• Place all ingredients together on a baking tray and roast for 6 minutes, remove from the oven and toss well then roast again for another 4 minutes till very aromatic and fragrant.

  Grind to a fine powder in a spice grinder and store in an airtight container to sprinkle on everything.

• How to Slice a Bloomin' Onion

• Cut off 1/2 centimetre from the pointy stem end of the onion, then peel.

  Place the onion cut side down. Starting 1/2 centimeter from the root, make a downward cut all the way through to the board.

  Repeat to make four evenly spaced cuts around the onion.

  Continue slicing between each section until you have 16 evenly spaced cuts.

  Turn the onion over and use your fingers to gently separate the outer pieces.

  Bringing it all together

• Whisk the flour and starch together in a mixing bowl then Separate 1 cup of the flour mixture into another mixing bowl and combine with the soda water and whisk to a thin batter, it may need some more soda water to get it to the right consistency.

   Place the onion in a separate bowl, cut side up, and pour all of the batter on top. Continue to spoon over the batter to ensure every part of the onion is, especially between the "petals."

   Remove the onion from the batter and repeat the process with the flour mixture then shake off the excess.

  Fill a large deep pot with at least 10 centimetres of the oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 180 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut side down. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with you salt ‘n pepper mix and serve with spicy mayo.

More like this

Rhubarb & Lemon Muffins

Rhubarb & Lemon Muffins

Recipe by Kitchen Garden Foundation

Serves - 6

Ingredients

• 200 g fresh rhubarb, chopped into 1 cm pieces

  3/4 cup (150 g) sugar

  2 cups (275 g) white flour

  2 tsp baking powder

  ½ tsp baking soda

  ½ tsp Coles ground cinnamon

  2 eggs

  ½ cup (100 ml) Squeaky Gate extra virgin olive oil

  1 cup Jalna Greek yoghurt

  1 tsp vanilla

  zest of one lemon (about 1 tsp)

  oil or butter for greasing muffin tins

Method

• Preheat the oven to 175°C (fan-forced).

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

  Grease the muffin tins.

  Combine sugar and chopped rhubarb in a medium-sized bowl and set aside.

  Sift flour, baking powder, baking soda and cinnamon into a large bowl.

  In a large (1-litre) measuring jug, whisk the eggs, olive oil, yoghurt, vanilla and lemon zest until combined.

  With a wooden spoon, stir the yogurt mixture into the dry ingredients, until just (barely) combined. Do not overmix – lumps and visible flour are okay.

  Add the chopped rhubarb and sugar mixture and continue to fold the mixture with the wooden spoon until just combined. Again, do not over stir the mixture or the muffins will be rubbery and heavy, not light in texture.

  Place the mixture into the greased muffin cups.

  Standard muffin tins: Bake for 20 to 25 minutes, or until muffins are golden brown and a skewer comes out clean when inserted in the centre.

  Mini muffin tins: Bake for 10 to 12 minutes, or until muffins are golden brown and a skewer comes out clean when inserted in the centre.

More like this

Carrot Cupcakes

Carrot Cupcakes

Recipe by Nichole Horvath

Serves - 24

Cupcakes

• 2 cups brown sugar, firmly packed

  360 ml canola oil

  6 eggs

  3 cups self raising flour

  2 tsp baking soda

  1 tsp cinnamon

  ½ tsp allspice

  ½ tsp nutmeg

  4 large carrots, peeled and grated

  200 g walnuts, roughly chopped

Cream Cheese Icing

• 375 g cream cheese, room temperature

  150 g unsalted butter, room temperature

  1 ½ cups icing sugar mixture

  Walnuts, to top

Method

• Preheat the oven to 160°C (fan forced). Line 2 12-hole cupcake pans with cupcake liners.

  In a bowl, add the brown sugar, oil, and eggs, and whisk until combined. Add the flour, baking soda, spices, and whisk to form a batter.

  Using a spatula, fold in the grated carrot, followed by the chopped walnuts.

  Evenly divide the mixture into the cupcake pans.

  Bake for 24-26 minutes until a toothpick inserted comes out clean. Remove from the pans onto a cooling rack and let them cool completely.

  To make the icing, add the cream cheese and butter into a bowl and beat until well combined. Add the icing sugar mixture and vanilla and beat until the mixture is smooth.

  When the cupcakes are cool, pipe the icing on with your favourite piping tip and top with extra walnut pieces.

More like this

Thai Beef Tartare

Thai Beef Tartare

Recipe by Michael Weldon

Serves - 4
Prep Time - 15 minutes
Cook Time - 5 minutes

Ingredients

• 500g Coles Finest scotch fillet, diced

  2 shallots, diced

  ½ cup diced daikon

  1 bunch of coriander, stems sliced thinly, leaves saved

  ¼ cup roasted peanuts, chopped

  ¼ cup toasted rice

  1 egg yolk

  Prawn crackers

  Squeaky Gate extra virgin olive oil

Dressing

• ¼ cup fish sauce

• 3 limes, juiced

• 1 tbsp fish sauce

• 1 bird's eye chili, chopped finely

• 2 tbsp caster sugar

• 1 lemongrass stalk, chopped finely

Method

• In a bowl, mix together the dressing ingredients. Taste and adjust the balance according to your liking.

  In a larger bowl, mix the diced meat, shallots, daikon, and sliced coriander stems with the dressing. Toss everything together quickly.

  Serve immediately and garnish with an egg yolk, shaved Thai basil, coriander leaves, and kaffir lime. Sprinkle the toasted rice over the tartare. Serve with prawn crackers and lettuce cups for easy eating.

More like this

Three Cheese Vegemite Scrolls

Three Cheese Vegemite Scrolls

Recipe by Courtney Roulston

Dietaries – Vegetarian, meat free
Serves – makes 9 scrolls
Prep Time – 15 minutes
Cooking Time – 20 minutes

Ingredients

• 1 cup Jalna Greek yoghurt

  1 ½ cups Self raising flour, plus extra for dusting

  sea salt to taste

  3 tablespoons vegemite

  3 tablespoons butter, room temperature

  1 cup tasty/cheddar cheese

  2/3 cup Mozzarella, grated

  2/3 cup Comte cheese, grated

  1 egg for brushing

Method

• Pre heat the oven to 180 degrees C. Place the flour into a bowl and season with a pinch of salt. Add in the yoghurt and gently fold through until just starting to combine. Using clean hands tip the dough out onto a clean bench and carefully press into a soft dough. Lightly dust the bench then roll into a rectangle shape around 1cm in thickness.

  Stir the vegemite and butter together then spread in an even layer all over the dough. Scatter over half the tasty cheese, mozzarella and compte cheese. Roll the dough into a log shape then cut into 9 round spirals.

  Place the scrolls onto a lined oven tray then brush the top with beaten egg.

  Scatter the top of the scrolls with remaining tasty cheese then bake for 20 minutes, or until the scrolls are golden an the cheese is bubbling.

More like this

Leek & Broccoli Tart

Leek & Broccoli Tart

Recipe by Courtney Roulston

Serves – 6

Ingredients

Pastry

• Pastry

  200 g plain flour, plus extra for dusting

  ½ tsp Coles sea salt

  1½ tbsp Squeaky Gate extra-virgin olive oil

  ½ cup cold water

Filling

• 2 tbsp Squeaky Gate extra virgin olive oil

  2 leeks, finely chopped

  2 large heads of broccoli, chopped into florets

  3 Coles eggs, plus 1 yolk to glaze

  60 ml reduced-fat cream

  250 g Coles ricotta cheese

  100 g parmesan, grated

  1 pinch of Coles ground nutmeg

  Coles sea salt

  Coles black pepper, to taste

  oil for greasing

  1 tbsp parsley, finely chopped

Method

• Pastry

  Combine the flour and the salt in a large bowl and then create a well in the

  middle of the flour.

  Combine the oil and water in a small bowl and then pour the mixture into the

  well in the centre of the flour.

  Use your hands to incorporate the liquid into the flour until the dough forms a ball.

  Flour the workbench. Transfer the dough to the workbench and knead for a

  minute, then place the dough back into the large bowl. Cover with a dry tea

  towel and leave for up to an hour.

  Filling

  Preheat the oven to 200°C.

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

  Heat the oil in the frying pan over medium heat.

  Add the leek and broccoli and cook for about 5 minutes until the leek begins to soften and starts to colour.

  Remove the leek and broccoli from the heat. 

  In a large bowl, lightly whisk the eggs and cream together, then mix in the ricotta, leek, broccoli and parmesan. Season with nutmeg, plus some salt and pepper.

  Assemble & Cook the Tart

  Dry and flour the workbench then roll the pastry until it is 5–10 mm thick, any

  shape is fine.

  Place the pastry onto an oiled baking tray.

  Spoon the mixture onto the centre of the pastry, leaving a 5 cm border around the outside. Using your hand, lift and push the border over the edge of the filling.

  Beat the egg yolk in a small bowl with the fork.

  Brush the pastry with the beaten egg yolk, then bake the tart for 35–40 minutes, or until golden.

  Sprinkle the tart with chopped parsley and freshly ground black pepper.

  Cut into portions (try for the number of people in your class today) and serve.

More like this

Sizzling Chilli, Herb Oil Dip

Sizzling Chilli, Herb Oil Dip

Recipe by Courtney Roulston

Dietaries – meat free
Serves – 4 as a snack
Prep Time – 10 minutes
Cooking Time – 15 minutes

Ingredients

• 125 ml (½ cup) Squeaky Gate extra virgin olive oil, plus extra for frying

  2 tsp dried Coles chilli flakes

  2 cloves garlic, finely minced

  1 spring onion, finely sliced

  1 tbsp pine nuts, toasted

  Sea salt

  Black pepper

  2 tbsp fresh coriander, chopped

  1 cup Jalna Greek yoghurt

  4 small flour tortillas, cut into 2cm strips

Method

• Place the oil into a small pot and heat it to 180 degrees over medium heat.

  Place the dried chilli, garlic, spring onion, pine nuts, and coriander into a heatproof bowl. Carefully pour the hot oil over the chilli mixture so it bubbles and becomes fragrant. Season with salt and pepper, and set it aside.

  Heat a shallow amount of oil in a frying pan over medium heat and cook the tortillas in batches until they are crisp and golden.

  Spread the yoghurt onto the base of a serving plate, then spoon over the oil mixture. Serve with crispy tortillas on the side.

More like this

Lemon & Blueberry Yoghurt Muffins

Lemon & Blueberry Yoghurt Muffins

Recipe by Courtney Roulston

Serves – makes 12 muffins
Prep Time – 15 minutes
Cooking Time- 25 minutes

Ingredients

• 2 cups self raising flour

  1 tsp baking powder

  1/3 cup caster sugar

  Pinch Coles sea salt

  2 large eggs

  2/3 cup Squeaky Gate extra virgin olive oil

  1 cup Jalna Vanilla or Honey Greek yoghurt, plus 1.5 cups drained overnight to serve

  1/3 cup milk

  1 Lemon

  1.5 cups blueberries

Method

• Preheat the oven to 180 degrees C. Combine the flour, baking powder, sugar, and a pinch of salt in a bowl and stir together.

  In a separate bowl, whisk together the eggs, oil, yoghurt, milk, zest, and juice of ½ lemon until well combined. Fold the wet ingredients into the flour mixture until you have a smooth batter. Gently fold through 1 cup of the blueberries.

  Spoon the batter into muffin cases then bake for 20-25 minutes, or until golden and cooked through. Remove from the oven and allow to cool completely.

  Spread the drained yoghurt onto the top of the muffins then scatter with the remaining ½ cup of berries and finish with more lemon zest.

More like this

My Daughter's Spring Rolls

My Daughter's Spring Rolls

Recipe by Louis Tikaram

Ingredients

• 2 L deep frying oil

  12 (25x25cm) large spring roll wrappers

Spring Roll Mix

• 200 g minced pork

  10 king prawns, peeled, veined, and chopped into 1/2 cm pieces

  2 cups grated carrot

  100 g garlic chives, cut into 2cm pieces

  6 shiitake mushrooms, thinly sliced

  2 green shallots, finely chopped

  2 cups rehydrated dried mung bean vermicelli

  2 eggs

  2 tbsp Coles oyster sauce

  1 tsp Coles sesame oil

  1/2 tsp Coles sea salt

  1/2 tsp sugar

  1/4 tsp Coles black pepper

Method

• Crack the eggs and separate one yolk into a small bowl. Beat the yolk and set it aside to use for wrapping the spring rolls. Add the remaining eggs to a large mixing bowl.

  In the large mixing bowl, add all the ingredients for the spring roll mix, including the minced pork, chopped prawns, grated carrot, garlic chives, shiitake mushrooms, green shallots, rehydrated mung bean vermicelli, oyster sauce, sesame oil, salt, sugar, and cracked black pepper. Mix well with your hands until all the ingredients are combined. Set aside.

  Place one spring roll wrapper on a clean and dry chopping board, with one of the four corners facing towards you to form a diamond shape.

  Put 3 tablespoons of the filling about 5cm above the bottom corner of the wrapper.

  Lift the bottom corner of the wrapper over the filling to wrap it, then roll it halfway up.

  Lightly press the ends of the filling on each side, then fold the left and right corners of the wrapper over the filling.

  Roll up the spring roll until only a small triangle/flap is left at the top. Brush a layer of egg yolk over the triangle, then roll again to seal it completely. Repeat to assemble all the spring rolls.

  Heat the oil for deep frying in a wok until it reaches 180°C.

  Carefully add the spring rolls to the hot oil and continue to stir gently to ensure even cooking. Fry until they become golden in colour.

  Transfer the cooked spring rolls to a plate lined with paper towels to absorb any excess oil.

  Serve the spring rolls and enjoy!

More like this

Caramelized Carrots With Spiced Yoghurt And Crunchy Almonds

Caramelized Carrots With Spiced Yoghurt And Crunchy Almonds

Ingredients

• 4 medium sized carrots

  4 tablespoons EVOO

  1 cup Greek yoghurt

  1 tablespoon ground cumin

  1 pinch salt

  1/2 cup whole roasted almonds

  1 tablespoon local honey

Method

• Peel and cut carrots into small diagonal slices.

  In a non-stick frypan heat the olive oil and start to cook the carrots stirring and tossing to cook evenly, turn down the heat and continue to cook till tender and caramelized.

  While the carrots are cooking combine the yoghurt, cumin and salt then stir till well

  combined.

  On a chopping board slice the almonds to create a crunchy garnish for the carrots.

  Check the carrots, if they are almost tender turn up the heat, add a tablespoon of honey and give them a good toss to finish off.

  On a medium sized serving plate add a good dollop of spiced yoghurt then top with the carrots and almond crunch.

  Serve immediately.

More like this

Turmeric Lime Prawns

Turmeric Lime Prawns

Recipe by Louis Tikaram

Ingredients

• 500 g peeled and deveined banana prawns

  2 tbsp Squeaky Gate extra virgin olive oil

  3 tbsp butter

  ¼ cup minced eschalots

  4 garlic cloves, minced

  1 tbsp Coles ground turmeric

  2 tbsp fish sauce

  Zest and juice of 1 lime

  3 tbsp finely chopped fresh coriander

Method

• Heat the olive oil in a large frying pan or wok over medium-high heat. Cook the prawns for 2 minutes, tossing and stirring constantly, until just cooked through. Reduce the heat to medium and transfer the prawns to a plate.

  Add the butter, eschalots, and garlic to the pan; cook for 2-3 minutes, until aromatic. Stir in the turmeric and fish sauce.

  Add the prawns back to the pan, along with the lime zest and juice, and fresh coriander. Toss the prawns in the sauce until well-coated.

  Serve the turmeric lime prawns with steamed rice or even some fresh grilled bread.

More like this