Yoghurt, Berry and Cashew Dip
Line a sieve or colander with a cheese cloth or a clean kitchen cloth. Place the yoghurt into the cloth, bring the edges together and tie. Hang in your fridge for 12 hours to take extra liquid out of the yoghurt.
In a mixing bowl combine the hung yoghurt, berries, nuts and chocolate. Fold together gently until combined.
Serve with slices of fruit and some toast for a sweet health after school treat.
Roast Beetroot Salad with Sesame Yoghurt
Recipe By Courtney Roulston
Ingredients
5 medium beetroot, or a whole bunch
2 medium-large red onions, skins left on
sea salt, to taste
½ cup (125ml) extra virgin olive oil
1 tsp za`atar
1 large clove garlic, peeled
2 cups Jalna Greek yoghurt
2 tsp tahini paste
2 tsp lemon juice
1 tbs Coles honey
½ cup flat leaf parsley or round mint, picked
1 punnet micro red sorrel or cress
Pre-heat the oven to 200 degrees (C). Cut the beetroot in half then place them into a small high-sided roasting tray. Drizzle with extra virgin olive oil, a pinch of salt and pour over 1 ½ cups of water. Cut each onion into 6 wedges, leaving the skin attached. Place the onions on a separate roasting tray, season with salt and drizzle with a drizzle of extra virgin olive oil. Cover the beetroot tray tightly with foil and roast with the onions for 35 - 40 minutes, or until the beetroots are tender and the onions are slightly charred on top.
Meanwhile, pour the extra virgin olive oil and garlic into a small pot over a low heat. Stir in the za`atar and a pinch of salt and leave to gently infuse for 5 minutes, or until the oil is fragrant.
Whisk the yoghurt, tahini, lemon juice, honey and a pinch of salt in a bowl until smooth. Spread the yoghurt onto the base of a serving platter.
Remove the beetroot from the oven and once cool enough to handle, slip the skins off and cut beetroot into wedges. Remove the skins from the outside of the onions.
Arrange the beetroot, onions and parsley on top of the yoghurt. Spoon over the za`atar oil and garnish with micro herbs.
Pad See Ew
Recipe By Michael Weldon
Ingredients
1 pack pad Thai noodles, cooked following back of pack instructions
400 g Coles deli chicken thigh, sliced into thin strips
1 large bunch of Chinese broccoli, stem sliced in batons, and leaves cut larger
4 garlic cloves, chopped
2 eggs
Sauce
1 tbs soy sauce
2 tbs katchap manis
2 tbs oyster sauce
1 tbs Coles white vinegar
1 tsp Coles caster sugar
Chillies in vinegar
In a bowl mix together the sauce ingredient until evenly combined.
In a small bowl combine the chillies, vinegar and a pinch of salt. Leave to steep.
Heat a large wok until it begins to smoke. Add in a splash of oil with the garlic and chicken. Stir fry until the chicken and garlic have browned. Add in the broccoli stalks and stir fry, then add the broccoli leaves. Push the ingredients to one side and add in the egg scramble and cook into a rough omelette, then stir through the other ingredients. Pour the ingredients into a bowl. Dust out the wok and place over the heat again.
Once smoking add another drizzle of oil and the noodles, stir fry for a minute or so then add in the sauce. Cook to coat the noodles for a couple of minutes so the noodles take on the flavour. Add the chicken mixture back in and toss together to coat in the remaining sauce.
Serve with the chillies from the vinegar.
Vietnamese Mint and Beef Mince Lettuce Cups
Recipe By Michael Weldon
Ingredients
500 g Coles beef mince
2 tbs fish sauce
1 tbs Coles brown sugar
1 birdseye chilli, sliced thinly
2 garlic cloves, diced
1 red onion, sliced thinly
Dressing
2 tbs fish sacue
2 tbs sugar
1 garlic clove, diced
2 coriander sprigs, sliced thinly
1 chilli, diced
1 lime, juice
To Serve
1 iceberg lettuce
Marinate the beef mince in the fish sauce, brown sugar, chilli and garlic.
Mix the dressing ingredients in a bowl until evenly combined.
Heat a wok until it begins to smoke. Add a splash of oil and once hot add in the beef mince. Stir fry until the beef is browned and cooked through. Add the red onions and toss through the wok for 1 minute to soften.
Serve the beef in a bowl on a larger platter with the sauce, lettuce cups, peanuts and chillies. Let your diners build their lettuce cups at the table.
Fritto Misto
Recipe By Michael Weldon
Ingredients
Batter
1 cup Coles plain flour, plus ½ a cup plain flour for dusting
½ cup cornflour
1 ½ cup Coles soda water
1 tbs vodka
1 tbs white vinegar
pinch of sea salt
Seafood
8 green prawn tails
1 Coles deli squid tube, sliced thinly
8 oysters
2 Coles deli barramundi fillets
1 /2 red onion, cut into petals
2 long red chillies, halved lengthways
½ bunch parsley
10 sage leaves
½ lemon, sliced into thin rings
Garlic Aioli
½ cup mayonnaise
2 garlic cloves, grated
½ lemon
In a bowl mix together the flours and salt, add the soda water and mix into a batter. Add the vodka and vinegar. Leave for up to 10 minutes for the batter to thicken.
Heat oil for frying in a deep saucepan or wok, bringing the oil to 180 degrees (C).
Dust the seafood, veggies and herb leaves in the excess plain flour. In batches coat the dusted ingredients in batter and drop into the fryer. Fry until golden. Then drain on paper towel and season with salt. Continue cooking until the remaining ingredients are fried and golden.
In a bowl mix together the mayo, lemon and garlic.
Serve the fried ingredients with the garlic mayo on the side.
Creme Caramel
To make the caramel, place 1 cup of sugar, 1/3 cup of water and lemon juice into a small heavy based saucepan. Bring up to a simmer and swirl until the sugar has dissolved. Let the mixture boil without stirring for 5 minutes, or until it is a deep amber colour. Remove the pan from the heat immediately as the caramel will continue to cook. Carefully pour the caramel strait away into a rectangle loaf pan or 18 - 20cm cake tin. Swirl the caramel over the base to cover and set aside at room temperature to set.
Pre-heat the oven to 160 degrees (C) fan forced or 180 degrees (C) conventional.
Pour the milk, cream and vanilla into a saucepan. Place over a medium heat and bring up to a gentle simmer, but do not boil. Whisk the eggs, egg yolks and remaining ½ cup sugar in a bowl for 1 minute, or until combined. Gradually whisk in the hot milk mixture until smooth. Pour the mixture through a strainer over the caramel in the tin.
Place a clean tea towel into the base of a high-sided baking tray. Place the caramel tin on top of the towel and place the baking tray into the oven wrack. Pour hot water into the baking tray so it comes halfway up the sides of the tin. Bake for around 45 minutes, or until the custard is just set. Remove from the oven and allow to cool in the water bath for 1 hour at room temperature, then refrigerate for 4 hours, or overnight.
Run a thin sharp knife around the sides of the tin. Invert a plate on top of the tin and flip over to turn out custard. Cut into slices and serve.
Caramelised Pineapple Skewers
Soak the skewers in cold water for 30 minutes. Trim the ends from the pineapple and slice all of the outside skin off. Cut all the eyes out of the flesh in a spiral pattern. Quarter the pineapple lengthways and cut out the core. Cut each quarter into 3 lengthways and thread a skewer through the middle. Set aside.
In a small saucepan combine the sugar with ½ cup water. Bring the mixture up to a simmer and swirl to dissolve the sugar (don’t stir). Turn the heat up to boil and cook until golden in colour. Remove from the heat and carefully pour in the coconut milk (the mixture will bubble up). Add in a pinch of salt and set aside.
Heat a grill pan over a high heat and brush the pineapple with a little of the caramel sauce. Cook for 2 minutes each side, or until char marks appear on the outside.
Place the skewers onto a serving platter and drizzle with caramel sauce and toasted coconut. Serve with extra caramel sauce in a bowl on the side and lime wedges.
Hummingbird Pancakes
Recipe By Courtney Roulston
Ingredients
1 ¼ cups Coles full fat milk
2 free range eggs
2 tbs Squeaky Gate extra virgin olive oil, plus extra to cook
3 tbs Coles finest pure Canadian maple syrup, plus extra to serve
1 cup Coles wholemeal self raising flour
1 cup Coles self raising flour
sea salt to taste
1 tsp ground cinnamon, plus extra to serve
¼ cup walnuts, finely chopped, plus extra to serve
2 medium carrots, peeled, finely grated
432 g can crushed pineapple, drained
1 cup Jalna Greek yoghurt, to serve
2 bananas, to serve
Pour the milk, eggs, oil and maple syrup in a jug and whisk to combine. Add in both of the flour types and stir until combined. Add in the pineapple, carrots, pinch of salt, walnuts and cinnamon. Give this a good mix until you have a smooth batter.
Heat a non-stick frying pan over a low heat and cover with a few drops of extra virgin olive oil. Place a ladle of the pancake mixture onto the pan and cook for 2 - 3 minutes, or until bubbles appear on the surface. Flip and cook for a further 2 minutes on the second side. Repeat with all the remaining batter, wiping out the pan clean in between batches.
Divide the pancakes onto serving plates. Top with sliced banana, a dollop of yoghurt, extra walnuts, a sprinkle of cinnamon and a drizzle of maple syrup.
BBQ Prawn Scampi
Recipe By Michael Weldon
Ingredients
14 large Coles deli raw prawns, shell removed, heads and tails left on
1 tsp Coles chilli flakes
sea salt
olive oil
Scampi Sauce
3 tbs butter
1 shallot, sliced thinly
4 garlic cloves, diced
½ tsp Coles chilli flakes
¼ cup pernod
½ cup white wine
¼ bunch parsley
1 lemon, juice
sea salt
Heat a small pan over a medium high heat, add a 1 tbs of butter, cook until it begins to brown. Once browned, add in the shallots and fry until soft. Add in the garlic and fry until the garlic begins to caramelise. Add in the chilli flakes and toast for 30 seconds. Add in the pernod and cook until it reduces to a syrup. Add in the white wine and reduce by half. Add in the remaining butter and whisk it in to combine. Once combined, add in the parsley and turn the heat to low. Add a squeeze of lemon and a pinch of salt.
Heat a bbq until it begins to smoke.
Dress the prawns with chilli flakes, salt and a drizzle of olive oil. Place onto the grill and cook until charred and the colour changes halfway up the prawn. Turn the prawns and repeat until the prawn is cooked. Serve the prawns topped with the warm scampi sauce.
Tomatoes Tonnato
Recipe By Michael Weldon
Ingredients
½ cup Squeaky Gate extra virgin olive oil
185 g tuna in oil
3 free range egg yolks
1 tbs baby capes, plus extra for garnishing
½ lemon juice
pinch of pepper
sea salt
4 - 5 large Coles ripe tomatoes, sliced into rounds
Squeaky Gate extra virgin olive oil
sea salt
Garnish
parmesan cheese
fresh parsley
On a large serving platter spread the tomatoes out in a flat even layer. Season with sea salt and extra virgin olive oil. Leave to sit and marinate for 5 minutes.
In a blender combine the tuna, egg yolks, capers and a pinch of salt, blend to a smooth sauce, slowly add in the extra virgin olive oil with the blender going until the mixture becomes a thicker mayo texture. Add the lemon juice and a pinch of pepper.
Spoon the tuna dressing over the sliced tomatoes and garnish with extra capers, picked parsley leaves and some shaved parmesan ribbons.
Tuna Tartare with Guacamole and Corn Chips
Recipe By Michael Weldon
Ingredients
400 g yellow fin tuna, diced
1 large shallot, diced finely
1 cucumber diced
1 punnet Coles golden cherry tomatoes, diced
5 radishes, julienne
1 Coles jalapeno, diced
½ bunch coriander, stem diced and leaves saved for garnish
1 lime, juice
smoked paprika
sea salt
Guacamole
2 perfectly ripe avocados
1 garlic clove, grated
1 lime, juice
sea salt
Garnish
Coles sour cream
corn chips
In a large bowl combine the guacamole ingredients, mash and mix until combined. Taste and adjust the seasoning to your liking.
In a second bowl mix together the tuna, shallots, cucumber, tomatoes, radish, jalapeno, coriander stem, smoked paprika and mix together. Add the lime juice and a pinch of salt. Mix quickly.
To serve plate up on a bowl plate or a flat bowl. Spread the guacamole on the base of the plate. Top with the tartare and garnish with sour cream dollops and extra coriander leaves. Serve with corn chips on the side.
Mama Weldon's Mango Chutney Chicken Burgers
Recipe By Michael Weldon
Ingredients
500 g Coles chicken mince
2 tbs Patak’s mango chutney
2 tbs Patak’s korma paste
1 cup breadcrumbs
½ bunch coriander, chopped
2 spring onions chopped
Yoghurt Sauce
1 cup Greek yoghurt
1 garlic clove grated
½ lemon juice
1 pickles onion, diced
1 tsp smoked paprika
4 soft white bread buns
1 oak leaf lettuce
2 red onion, sliced thinly
1/4 bunch coriander
Add the burger ingredients into a large bowl, mix until all ingredients are evenly combined. Form into 4 burger patties.
In a separate bowl, mix together the yoghurt sauce ingredients.
Heat a griddle pan or BBQ. Cook the burger until charred and cooked through. Toast the buns on the cut side only.
To build the burgers, spread the buns with yoghurt sauce, add lettuce, red onion and coriander. Top with the burger patty and enjoy.
Chicken Risoni with Lemon & Spinach
Recipe By Courtney Roulston
Ingredients
1 cup San Remo risoni no. 47
2 tbs extra virgin olive oil
1 brown onion, sliced into thin wedges
3 cloves garlic, crushed
4 sprigs thyme
3 cups Coles reduced salt chicken stock
450 g free range chicken tenderloin strips
1 cup sugar snap or snow peas
½ lemon, zest and juice
2 cups baby spinach leaves to serve
¼ cup parmesan, grated from a block
sea salt and black pepper to taste
Heat the oil over a medium heat in a large frying pan.
Cook the onion for 2 minutes to soften then add in the garlic and cook for 1 minute. Add in the thyme, risoni and stock and bring up to a simmer. Nestle the chicken filets into the middle of the pan so they are covered halfway up with liquid. Cover with a lid and leave on a very gentle simmer for 6 - 8 minutes, or until the chicken is cooked through.
Remove the chicken from the pan and roughly shred it using two forks.
Continue to cook the risoni until it is al dente then stir through the peas and leave on the heat for 1 minute to soften them.
Remove the pan from heat and stir through the spinach, lemon zest and lemon juice.
Top with the shredded chicken, parmesan cheese, cracked black pepper and an extra drizzle of extra virgin olive oil.
Macadamia & Spinach Pesto Spaghetti
Bring a pot of salted water up to the boil. Add in the spaghetti and cook according to the instructions of the packet, tossing occasionally with tongs to ensure the spaghetti does not stick together.
Place the garlic cloves into the pasta water and place a sieve over the top of the pot so it is semi submerged in water. Cook the spinach in batches in the sieve until it is wilted.
Place the wilted spinach into a high-speed upright blender along with 1/3 cup pasta water, macadamia nuts, nutritional yeast, lemon zest and juice, basil, extra virgin oil and a pinch of salt and pepper. Remove the garlic from the pasta pot, add into the blender and blitz until smooth and bright green.
Drain the pasta and toss with the pesto so it is well coated. Place the spaghetti onto a large platter and grate over some extra macadamia nuts with a microplane before serving.
Macadamia & Honey Haloumi Skewers
Recipe By Courtney Roulston
Ingredients
2 x 180 g packets halloumi cheese
2 tbs extra virgin olive oil
2 tbs Coles Australian honey
¾ cup macadamia nuts, crushed or finely chopped
½ tsp whole fennel seeds, crushed
¼ cup white sesame seeds, toasted
1 tsp fresh dill, finely chopped
2 tsp lemon zest, plus lemon cheeks to serve
½ Coles long red chilli, finely chopped (or can be dried chilli)
sea salt and black pepper to taste
Combine the crushed macadamia nuts, fennel seeds, sesame seeds, dill, lemon zest, chilli, salt and black pepper in a large shallow bowl.
Cut each block of halloumi into 6 rectangular fingers and thread the skewers through the middle of each piece of cheese.
Heat a frying pan over a medium-high heat. Brush the halloumi with a little oil and grill for 2 minutes each side, or until golden and warmed through. Remove the pan from the heat and drizzle with honey to get a sticky coating on the outside.
Roll the skewers through the macadamia mixture so they have a nice even crust on the outside. Place the skewers onto a serving plate and serve warm with lemon cheeks on the side.
Jalapeno, Peach and Tomato Salsa
Recipe By Michael Weldon
Ingredients
2 tomatoes, diced
1 peach, diced
1 white peach, diced
1 garlic clove, minced
2 coriander sprigs, sliced thinly
1 Coles jalapeno, diced
1 lime, juice
sea salt
extra virgin olive oil
corn chips, to serve
Combine the ingredients of salsa ingredients in a bowl. Mix together until all the ingredients are evenly mixed together. Add enough olive oil to dress the salsa, season with salt to your liking.
Serve with corn chips to dip with.
Pork Cutlets with Sage & Apple Cider Sauce
Recipe By Courtney Roulston
Ingredients
4 Coles bone-in thick cut pork cutlets
sea salt and black pepper, to taste
2 tbs extra virgin olive oil
2 small apples, cut into thick wedges
30 g Coles butter
1 small French shallot, diced
2 cloves garlic, crushed
20 sage leaves, half chopped, half whole
2 tsp Coles whole grain mustard
2 tsp Coles dijon mustard
1 tbs Coles honey
1/2 cup apple cider
2 tbs apple cider vinegar
½ cup cream
Cooked using The Ziggy available at Barbeques Galore
Heat the oil in a large non-stick frying pan. Fry the whole sage leaves for 20 seconds, or until crisp. Remove from the pan, drain and set aside on kitchen paper.
Heat the same pan with the oil on a medium heat. Season the pork with sea salt and black pepper. Cook the pork and apple wedges for 4 - 5 minutes each side, or until browned and just cooked through. Remove pork and apples from the pan and set aside on a tray to rest.
Place the pan back onto the heat. Add in the butter and using a wooden spoon scrape any brown bits from the bottom of the pan. Add in the shallot, garlic and chopped sage. Cook, stirring for 2 - 3 minutes before adding in both of the mustard types, honey, apple cider, cider vinegar and a pinch of salt and pepper. Simmer the sauce for 5 minutes, then add in the cream. Reduce the sauce for a further 5 minutes, or until glossy and thickened.
Place the pork back into the sauce to warm through. Place onto the serving place, add grilled apples and scatter with crispy sage leaves.
Korma Fried Eggs on Naan
Heat a grill pan over a medium heat. Warm the naan breads in the pan for 2 - 3 minutes or until slightly charred on the outside and softened in the middle. Brush the naan with a little of the oil and set them aside.
Meanwhile, heat the remaining oil in a large frying pan over a medium heat. Add the korma paste and cook for 2 minutes, or until fragrant. Crack the eggs into the korma sauce and fry them, basting them occasionally for 3 minutes, or until the eggs are cooked to your liking.
Spread the yoghurt and mango chutney onto the naan breads. Place the fried eggs on top of the yoghurt mixture and drizzle over any of the korma mixture and season with a pinch of salt and pepper.
Garnish with sliced chilli and coriander sprigs before serving.
Kale Reuben
Recipe By Michael Weldon
Ingredients
2 tbs butter
1 bunch Coles kale
2 garlic cloves, sliced
1 tsp black pepper
Russian Dressing
Heat a large saucepan over a medium head. Add the butter and garlic. Once melted add the kale and gently cook down. Once cooked season with pepper and remove from the heat.
In a bowl mix together the Russian dressing ingredients.
Lay out the sourdough slices. Spread with a layer of mustard. Top with the sauerkraut, then the kale. Top with 2 slices of cheese and then a layer of Russian dressing.
Heat some butter in a frypan and add the sandwiches onto the pan. Toast them until the cheese is melted and the sandwiches are golden brown.
Cut in half to serve.
Charred Cabbage with Peanut & Chilli Relish
Recipe By Courtney Roulston
Ingredients
1 whole medium sized drumhead or savoy white cabbage
3 cups boiling water from the kettle
2 tbs extra virgin olive oil
12 coriander sprigs to serve, stored in iced water
Peanut & Chilli Relish
2 green spring onions, finely sliced
2 tsp fresh ginger, finely chopped
pinch white pepper
1 clove garlic, grated
1 tbs dried chilli flakes
½ cup Squeaky Gate extra virgin olive oil
2 tbs gluten free soy sauce
2 tbs rice wine vinegar
1 tsp Coles Asia sesame oil
1 tbs maple syrup
¼ cup Coles roasted peanuts, chopped, plus extra to serve
Cooked using The Ziggy available at Barbeques Galore
Cut the cabbage into 6 or 8 wedges, leaving the core intact to hold the wedges together. Place the cabbage wedges into a tray, cover with boiling water then a sheet of aluminium foil and set aside for 5 minutes to slightly steam through. Drain well.
Heat a BBQ grill to a medium/high heat. Drizzle the cabbage with a little extra virgin olive oil and a pinch of sea salt. Cook on the grill for 5 - 6 minutes each side, or until charred on the outside and tender in the middle.
To make the relish, heat the oil in a small pot until nearly smoking. Place the spring onion, ginger, pepper, garlic and dried chilli into a heat-proof bowl. Carefully pour over the oil to scald the ingredients. Once it has stopped bubbling stir in the soy, vinegar, sesame oil, maple syrup and peanuts.
Place the cabbage onto a serving platter and spoon over the dressing. Garnish with extra peanuts and coriander sprigs.
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