Beef Noodle Stir Fry With Ginger, Green Onions & Oyster Sauce

Beef Noodle Stir Fry With Ginger, Green Onions & Oyster Sauce

Recipe By Louis Tikaram

Ingredients

• 1 tbsp Squeaky Gate extra virgin olive oil

• 1 tbsp Coles Asia sesame oil

• 2 garlic cloves finely minced

• 2 tsp fresh ginger, peeled and grated

• 500 g Coles porterhouse steak cut into thin strips

• 1 cup sliced onions

• 200 g wide fresh rice noodles

• 3 tbsp oyster sauce

• 3 tbsp Coles Asia soy sauce

• 1 cup bean sprouts

• 1 cup green onions (spring onions), batons

Method

• Heat a large skillet or wok over high heat.

• Add olive oil and sesame oil to the pan and heat for 30 seconds along with the minced garlic and grated ginger till you can smell an aromatic aroma. Add the beef, stir fry for 1 minute till the beef starts to brown, add the onions and stir fry for 1 minute. Next add the fresh rice noodles and continue to stir fry till the noodles have been completely separated. Add the oyster sauce and soy sauce, then bean sprouts, stir fry for 1 minute or until noodles are thoroughly heated, tossing to combine. Lastly add the green onions and stir to combine.

• Serve hot!

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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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Szechuan Chicken

Szechuan Chicken

Recipe By Louis Tikaram

Ingredients

Marinated Chicken

• 3 boneless skinless chicken thighs, diced in 3 cm pieces

• 1 tsp corn starch

• ½ tsp salt

• 1 tsp oil

• 1 tbsp Shaoxing wine

• 2 tbsp dark soy sauce

For the rest of the dish:

• 3 tbsp oil

• 2 tbsp Sichuan peppercorns

• 1 small knob ginger (julienned)

• 5 cloves garlic (sliced)

• 1 cup whole dried red chilies

• 1 tsp Shaoxing wine

• 1/2 tsp sugar

• 1 green onion (chopped)

Method

• Cut the chicken thighs into bite-sized cubes. Add the chicken to a bowl and mix with the marinade ingredients, Set aside for 30 minutes.

• Heat 3 tablespoons oil in a wok over high heat, add the chicken to sear and create a crust, stir and continue to sear the chicken until it’s browned and crisp on all sides.

• Turn off the heat and remove the chicken to a bowl with a slotted spoon.

• Heat the wok back up to a medium low heat with a touch more oil and add the Sichuan peppercorns, Let them toast for 30 seconds until fragrant. Add the ginger and garlic then cook for 1 minute, add the whole dried chilies and stir for another 30 seconds and continue to stir and toss so they don’t burn.

• Turn up the heat to high, and add the chicken, Shaoxing wine, sugar, and scallion. Continue to stir-fry, until any liquid in the wok has evaporated.

• Serve and eat with some steamed rice.

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Macadamia & Prawn Salad

Macadamia & Prawn Salad

Recipe By Courtney Roulston

Ingredients

• 1 cup Australian macadamia nuts

• ½ wombok cabbage, shaved (around 4 cups)

• 1 red onion, finely sliced

• 1 large carrot, sliced into thin julienne

• 2 long red chillies, seeded, julienne

• 2 Lebanese cucumbers, seeded, sliced on the diagonal

• 16 cooked Australian king prawns, peeled, de veined

• 1 cup mint, leaves picked

• 1 cup coriander sprigs

• 2 small rice paper sheets (the ones used for rice paper rolls)

• Squeaky Gate extra virgin olive oil for frying

Dressing

• 2 tbsp fish sauce

• 1 tbsp brown sugar

• 1 small birds eye chilli, finely chopped

• juice of 1 lime, plus extra wedges to serve

Method

• Heat a small frying pan over a low-medium heat. Toast the macadamia nuts for 5 - 6 minutes, or until golden and toasted. Remove and set aside to cool.

• Pour 2 cm of oil into the same small frying pan and heat to 180 degrees C. Cut the rice paper sheets into 4 quarters and fry in batches for 1 - 2 minutes, or until puffed and crispy. Season lightly with sea salt and set aside on a plate lined with kitchen paper to drain.

• In a large bowl combine the cabbage, onion, carrot, chillies, cucumber, prawns, mint, coriander and ⅔ of the macadamia nuts.

• Whisk all the dressing ingredients together in a bowl until the sugar has dissolved. Pour the dressing over the salad and gently toss to coat.

• Transfer the salad to a serving platter and top with the reserved macadamia nuts. Serve with the crispy rice cups and extra lime wedges on the side.

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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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Shiitake Fried Rice

Recipe By Louis Tikaram

Ingredients

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 free range egg

• 500 g cooked white or brown jasmine rice

• 4 Coles shiitake mushroom, sliced

• 1 green shallot, cut into rounds

• ½ cup peas (fresh or frozen)

• 2 tbsp diced salted radish

• 1 tsp Coles Asia soy sauce

• ½ tsp salt

• ½ tsp sugar

• 1 pinch ground white pepper

Method

• Finely chop the salted radish, shallots, shitake mushroom and set aside ready to cook.

• Heat up the oil in a wok or fry pan over high heat. When the wok is smoking hot, crack the egg into it and stir till to ensure it does not stick and it breaks up cooking evenly. Once the egg is caramelized, add the chopped vegetables followed by the rice.

• Stir, toss and squish the rice with your spoon to help the rice separate for the perfect fried rice, adjust the heat while you are working the rice so it does not burn.

• Add the mushrooms, peas and salted radish and stir. Season with the soy sauce, salt, sugar, pepper and continue to toss and stir till the rice is completely separated and the aroma of toasted rice is filling the room.

• Turn off the heat and serve on a plate or bowl.

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Caramelised Vinegar Mimosa Dressing

Caramelised Vinegar Mimosa Dressing

Recipe By Louis Tikaram

Ingredients

• 1 cup Squeaky Gate extra virgin olive oil

• ½ cup Squeaky Gate caramelized balsamic vinegar

• ¼ cup orange juice, plus zest

• 1 tbs dijon mustard

• ¼ bunch tarragon, chopped

• pinch of salt

• pinch of sugar

• pinch of black pepper 

Salad

• 2 baby gem lettuce, leaves separated

• 1 avocado, diced

• 2 tbs pickled red onion

• ½ bunch chives, sliced

• ½ bunch tarragon, chopped

Method

• In a jar with a tight-fitting lid combine the dressing ingredients and shake well until combined. Taste and adjust seasoning to your liking.

• Arrange the salad ingredinets on a large platter. Starting with the lettuce and then topping with the other ingredients. Pour over enough dressing to coat the leaves.

• Store the rest of the dressing in the fridge for your next salad.

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Classic New England Prawn Roll

Recipe By Louis Tikaram

Ingredients

Seafood Mix

• 500 g Coles cooked prawns, cut into 1 cm pieces

• 3 tbsp lemon juice

• ¼ tsp Coles sea salt flakes

• ⅛ tsp Coles black pepper

• ½ cup finely chopped celery

• ⅓ cup Coles mayonnaise

Toasted Buns

• 4 to 6 Coles hot dog rolls, top part of bun slit longways

• 3 tbsp soft butter 

To Serve

• lemon wedges

• potato chips

Method

• In a bowl, stir the prawn meat, lemon juice, salt, pepper, celery and mayonnaise together then set aside ready to build the rolls.

• Spread the outsides of the buns with butter. Heat a frypan or cast iron pan over medium-high heat. Toast the buns for about 30 seconds on each side until golden brown.

• While the bun is still hot and crispy, fill with prawn mix.

• Serve with potato chips and a wedge of lemon.

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Blueberry, Lemon & Honey Yoghurt Cake

Blueberry, Lemon & Honey Yoghurt Cake

Recipe By Courtney Roulston

Ingredients

• 2 ½ cups self-raising flour

• pinch sea salt flakes

• 3 punnets blueberries

• 1 cup Jalna honey yoghurt (can also use Greek & up the added honey) + extra to serve

• ⅔ cup Australian honey

• ¾ cup extra virgin olive oil

• 2 large free-range eggs

• 1 tbsp lemon zest + 1/3 cup juice

• 2 tsp vanilla bean paste or seeds from 1 pod

• 2 tbsp icing sugar for dusting

Method

• Preheat the oven to 180 degrees (C). Grease and line the base of a 22 cm spring form cake tin. Wash the blueberries and set ⅓ of them aside for the topping. Dust the remaining blueberries in 1 heaped tablespoon of the flour to coat and set aside. Place the remaining flour and a pinch of sea salt into a large mixing bowl and make a well in the middle.

• Whisk together yoghurt, honey, olive oil, eggs, lemon zest, lemon juice and vanilla until well combined. Lastly fold through the floured blueberries.

• Pour the yoghurt mixture into the well in the flour and gently fold through until smooth. Pour the batter into the prepared tin and scatter top with the reserved blueberries.

• Bake in the middle rack in the oven for 50 minutes, or until a skewer inserted into the middle of the cake comes out clean. Remove the sides from the springform tin and allow the cake to cool before dusting with icing sugar. Serve with extra yoghurt on the side.

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Glazed Barramundi With Sticky Fish Sauce

Glazed Barramundi With Sticky Fish Sauce

Recipe By Michael Weldon

Ingredients

• 2 barramundi pieces, flesh side scored like a christmas ham

Sticky Glaze

• 2 tbsp fish sauce

• 1 tsp hot sauce

• 1 lemongrass stick, bruised and cut into small thin slices

• 2 tbsp Squeaky Gate apple cider vinegar

• 2 tbsp brown sugar

To Serve

• lime, wedge

• jalapeno, sliced

Method

• Preheat your oven to 200 degrees (C).

• Add the glaze ingredients into a small saucepan and place over a medium heat. Cook until the glaze thickens into a syrup. Allow to cool.

• Place the barramundi skin side down on an oven tray. Brush with a thick coating of the glaze. Place in the oven and cook for 5 minutes. Glaze again and cook for 5 more minutes and repeat this process again once more. When the fish is cooked, remove from the oven, glaze once more and rest.

• Serve on your Christmas table with a wedge of lime and sliced jalapenos.

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Mixed Grain & Cherry Salad

Mixed Grain & Cherry Salad

Recipe By Courtney Roulston

Ingredients

• 2 cup fresh cherries, halved, pitted

• 250g Coles 7 grains microwave rice pouch

• ½ red onion, finely slice into thin wedges

• ½ can Coles brown lentils, rained, rinsed

• 2 tsp whole cumin seeds

• 1/3 cup sesame seeds

• ½ cup sunflower seeds

• ½ cup pepita seeds

• ½ cup slivered almonds

• ½ bunch flat leaf parsley

• ½ bunch mint, roughly chopped

Dressing

• zest and juice of 1 large lemon

• sea salt and black pepper to taste

• 1 tbsp maple syrup

• ¼ cup Squeaky Gate extra virgin olive oil

Method

• Place the rice pouch into a frying pan over a medium heat with ¼ of a cup of water. Cook for 2 - 3 minutes to refresh the rice (alternatively heat in a microwave for 2 minutes). Set the rice aside in a large mixing bowl to cool.

• Place the same pan back onto a medium heat and add in all the seeds and almonds. Cook, stirring for 3 - 4 minutes, or until the seeds are toasted and golden. Set aside in a bowl to cool.

• Mix all the dressing ingredients together until combined.

• Add the seed mixture to the rice along with the onion, lentils, ¾ of the cherries, parsley, mint and pour over the dressing. Toss well then place the salad onto a serving plate. Scatter over the remaining cherries and some extra mint leaves before serving. 

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Cucumber & Snow Pea Salad

Cucumber & Snow Pea Salad

Recipe By Louis Tikaram

Ingredients

Salad

• 4 x lebanese cucumbers, sliced into strips

• 40 x snow peas, julienne

• ½ pack Coles enoki mushrooms

• 1 long red chilli, seeds removed and julienne

• 1 tsp toasted white sesame seeds

• 1 tsp toasted black sesame seeds

• 1 pack crispy nori snack

• ½ cup sesame dressing (ingredients in list below)

Sesame Dressing

• ¼ cup Coles Asia soy sauce

• 2 tbsp Coles Asia sesame oil

• ¼ cup Squeaky Gate apple cider vinegar 

• ¼ cup Squeaky Gate extra virgin olive oil 

• 1 tbsp sugar

Method

• Combine all the sesame dressing ingredients and mix until coagulated.

• Top and tail the cucumber and snow peas then slice them into thin strips about 4 cm long.

• Separate the enoki mushrooms into individual strands. Split and de-seed the long red chili then slice into thin julienne.

• Combine everything into a mixing bowl and generously dress with the sesame dressing.

• Serve into a bowl and sprinkle with some crispy nori, toasted white and black sesame seeds on top and serve immediately.

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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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Mexican Beans With Roast Sweet Potato, Fennel & Silverbeet

Mexican Beans With Roast Sweet Potato, Fennel & Silverbeet

Recipe By Stephanie Alexander Kitchen Garden Foundatin

Ingredients

• 2 medium sweet potatoes or pumpkin (approx. 500 g), chopped into 2 cm cubes

• 1 tsp cumin seeds, dry roasted and ground

• 1 tsp cinnamon

• 1 tbsp olive oil, plus extra for drizzling

• sea salt, to taste

• freshly ground black pepper, to taste

• 2 onions, peeled and roughly chopped

• 1 red chilli, de-seeded and finely sliced

• 1 green chilli, de-seeded and finely sliced

• 1 fennel bulb, roughly chopped

• 1 handful of silverbeet, shredded

• 3 garlic cloves, peeled and finely chopped

• 10 tomatoes, roughly chopped, or 2 x 400 g tins

• chopped tomatoes

• 2 x 400 g tins beans or 200 g dried beans soaked and

• cooked (such as cannellini, kidney, black eyed, chickpeas)

• 1 small handful of parsley, roughly chopped

• 1 large handful of coriander, roughly chopped

Method

• Preheat the oven to 200°C.

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

• Place the sweet potato or pumpkin in the bowl and sprinkle with 1 tsp of cumin and 1 tsp of

• cinnamon, then drizzle with ó tbsp olive oil and a pinch of salt and pepper.

• Toss to coat, layer on the baking tray and bake for 20 minutes until soft and golden.

• Heat the large saucepan on medium heat and add the remaining olive oil.

• Add the onion, chilli, fennel, silverbeet and garlic and cook for 5 minutes.

• Add the remaining spices and cook for another 5 minutes, stirring. Add the tomatoes and beans.

• Stir well and bring to the boil, reduce heat and simmer with the lid on for 20 minutes.

• Add some water if the sauce looks too thick.

• Stir the sweet potato/pumpkin and herbs through the bean mixture.

• Taste and season with salt and pepper.

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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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