Tandoori Chinese Broccoli
In a bowl mix the yoghurt, butter chicken paste, smoked paprika and garlic.
Coat the Chinese broccoli in the paste and then place on the grill side of the bbq. As the broccoli cooks, baste with melted ghee as you turn. Cook until the broccoli has softened.
Serve with a squeeze of lemon juice.
Yoghurt & Strawberry Granitas
Recipe By Courtney Roulston
Ingredients
Yoghurt Granita
2 cups Jalna creamy vanilla yoghurt
1 cup milk
¼ cup Australian honey
pinch of salt
Strawberry Granita
3 punnets strawberries, blended and strained
½ cup water
2 tbsp sugar
pinch of salt
Burnt Butter Crumble
50 g butter
½ loaf stale sourdough, torn into tiny breadcrumbs
1 tbsp icing sugar
To Serve
Jalna creamy vanilla yoghurt
1 punnet of strawberries quartered and seasoned with 1 tbsp caster sugar
In a bowl mix together the yoghurt granita ingredients until smooth. Pour into the chilled oven tray and freeze for 6 hours or overnight until solid.
In a bowl mix together the strawberry granita ingredients until smooth. Pour into the chilled oven tray and freeze for 6 hours or overnight until solid.
In a frypan, cook the butter until it browns. Add in the breadcrumbs and fry to golden, add the icing sugar then cool to room temp.
To serve, place a spoon of yoghurt on the base of a bowl. Top with the strawberry pieces. Cover with the breadcrumbs. Using a fork, scrap and flake the frozen mixes into fluffy granita. Spoon oven the yoghurt granita to cover half the dish. Spoon over the strawberry granita to cover the other half of the dish so you can just see the 2 granitas. Enjoy!
Michael's Bangers and Mash
Recipe By Michael Weldon
Ingredients
6 Coles finest pork and cider sausages
Caramelized Balsamic Gravy
2 tbsp butter
1 large brown onion, sliced
2 garlic cloves, sliced
½ cup Squeaky Gate caramelised balsamic vinegar
½ tbsp vegemite
2 cups Coles real beef stock
1 tbsp plain flour, to mix into paste
1 tbsp butter, to mix into paste
salt
pepper
To Serve
mashed potatoes
chopped parsley, to garnish
Preheat an oven to 180 degrees (C).
Cook the sausages in a pan on medium-high heat just to char the outsides. Lay the sausages onto a baking tray and roast in the oven for 8 minutes or until cooked.
In a saucepan, fry the onions in butter until caramelised. Add in the garlic and cook until softened. Add in the balsamic vinegar and cook until evaporated. Add in the vegemite and stock, cook and reduce until the sauce thickens and reduces.
In a small bowl rub the flour and butter together until combined into a loose dough. With the heat turned down to low, slowly whisk the flour and butter roux into the gravy in small pieces. Whish until thickened. Season gravy with pepper and a splash of more vinegar.
Serve the sausages on a bed of mash potato topped with the gravy and garnish with some fresh parsley sprinkled on top.
Smitten Apple & Fennel Salad with Mustard Yoghurt Dressing
Recipe By Michael Weldon
Ingredients
2 smitten apples, sliced thinly
1 head of fennel, sliced thinly
2 shallots, sliced thinly
½ bunch dill, fronds picked
Dressing
½ cup yoghurt
2 tbsp dijon mustard
1 lemon
¼ cup olive oil
salt
pepper
In a jar combine the dressing ingredients. Shake well until evenly combined.
In a large salad bowl mix the salad ingredients. Add the dressing and toss until the salad is coated in dressing.
Serve on a platter and top with extra dill fronds.
Strawberry Lemonade
Recipe By Courtney Roulston
150 g caster sugar
400 g strawberries
150 ml freshly squeezed lemon juice
ice to serve
mint sprigs to serve
Place the sugar and 650 mls of water into a saucepan over a medium heat. Stir until the sugar has dissolved. Remove from the heat and allow to cool.
Remove the hull from 350 g of strawberries and roughly slice. Place the sliced strawberries into a high speed blender and blitz until they are a smooth puree. Strain through a sieve to remove any seeds.
Place the sugar water, strawberry puree and lemon juice into a serving jug or jar. Top up with ice and garnish with mint sprigs
Pour into serving glasses and garnish with remaining whole strawberries.
Chicken & Brown Butter Porridge
Recipe By Michael Weldon
1 cup Red Tractor Australian organic creamy style rolled oats
400 g cooked chicken breast, diced
3 cups Coles real chicken stock
100 g butter
1 onion diced
2 garlic cloves, sliced
1 small piece of ginger, diced
1 tsp cumin
¼ tsp chilli flakes
2 tbsp light soy sauce
1 tbsp sesame oil
2 spring onions, sliced thinly
In a large saucepan sweat the onion in olive oil. Add the garlic, ginger, cumin and chilli flakes, sweat for another minute.
Add in the chicken and stock, bring up to a simmer. Once simmering add in the oats and stir into the stock. Cook until the oats hydrate and thicken.
Season with soy sauce and sesame oil. Remove from heat.
In a small saucepan, cook the butter until browned.
Serve a bowl of the oats topped with a spoon of burnt butter and a few spring onions.
Stir Fried Choy Sum
Wash and chop the Choy Sum into 4 centimeter pieces.
Heat oil & sesame oil in a wok together over a medium high heat then add the garlic & chopped chilli, cook for a few seconds till garlic starts to colour, then add the soybean sauce.
Add the washed and chopped choy sum and toss through the sauce on high heat for 1 minute until it starts to wilt, then season with the pinch of sugar.
Transfer to a serving plate and enjoy straight away as a snack or as a tasty side dish.
Pork Loin Chops with Cherry Sauce
Recipe By Michael Weldon
4 Coles pork loin chops, around 200 g each (1.5 cm thick)
1 tbsp fresh rosemary, finely chopped
1 tsp whole fennel seeds, crushed
1 small lemon
sea salt and cracked black pepper to taste
2 cloves garlic, finely minced
2 tbsp butter
1 French shallot, finely diced
1 cup fresh cherries, sliced in half, pitted
1/3 cup merlot red wine (non-alcohol option: stock)
Place the pork chops onto a tray and rub all over with the rosemary, fennel seeds, lemon zest, garlic and a pinch of salt and pepper.
Heat a BBQ or grill pan over a medium-high heat and cook the chops for 2-3 minutes each side, or until cooked through and golden on the outside. Place the chops on a tray to rest.
Meanwhile, place the butter into a small saucepan with the shallot and cook for 1 minute to soften. Add in the cherries and wine then bring up to a simmer. Cook for 4-5 minutes, or until the mixture is syrupy and the cherries are softened. Pour over any juice that has come out of the pork into the sauce and take off the heat.
Place onto serving plates. Spoon over some of the cherry sauce and serve immediately.
Apple & Cabbage Sauerkraut
Recipe By Michael Weldon
5 Jazz apples, cut into match sticks
1 green cabbage, shaved thinly
sea salt
Special Equipment
1 sterilized large glass jar
In a non-metal mixing bowl combine the cabbage and apple, weigh on a digital scale. Write down that weight and calculate 3% of it in grams. Weigh out that amount of table salt.
Add the salt to the apple and cabbage. Massage the mixture together gently crushing the apple and cabbage. Leave this mixture for 30 minutes then repeat this process. Do this twice more so you have massaged the mixture 4 times. There should be a decent amount of liquid that has now come out for the mixture.
Transfer the mixture into the sterilized jar and leave in a dark cool space like your pantry for 3 days. Checking on the mixture every day and opening the top to release the gas caused by the fermentation process.
After 3 days, taste the mixture and if it is to your liking shut the lid and transfer to the fridge. If you want more fermentation, funk repeat this process for a couple more days.
Once your apple and cabbage sauerkraut is ready, place it in the fridge as it will be ready to can use it as you please on sandwiches, in salads and as a refreshing side or palate cleanser.
Sticky Balsamic Glazed Chicken Drumsticks
Recipe By Michael Weldon
Balsamic Glaze
½ cup Squeaky Gate balsamic vinegar
1 tbs honey
1 tbs soy sauce
1 tsp hot sauce
1 tsp fennel seeds, toasted and crushed
Fennel Slaw
1 head fennel, shaved
1 red onion, sliced thinly
10 snow peas, sliced thinly
½ bunch dill, fronds picked
¼ cup may0
2 tbs Squeaky Gate balsamic vinegar
Pre-heat an oven to 180 degrees (C).
In a bowl mix together the balsamic glaze.
In a large oven tray dress the drumstick in the glaze and place in the oven to roast. Rotate the drumsticks every 10 minutes until glazed and cooked through.
In a bowl mix together the slaw ingredients with a pinch of salt.
Serve the drumstick with a side of slaw.
Zucchini Salad
Recipe By Stephanie Alexander Kitchen Garden Foundation
Ingredients
2 tbsp extra-virgin olive oil
juice of half a lemon
½ tsp salt
½ tsp black cracked pepper
500 g medium-sized zucchini, top and tailed
1 small handful of basil, torn
1 small handful of chives, finely chopped
¼ cup sunflower seeds (or pine nuts), toasted
30 g parmesan
Prepare all of the ingredients based on the instructions in the ingredients list.
Whisk oil, lemon juice, salt and cracked black pepper in the small bowl.
Working from top to bottom on each zucchini, use a vegetable peeler to slice the zucchini into long ribbons.
Place the zucchini ribbons in the large bowl.
Add the basil, chives and seeds, then the dressing.
Toss to coat the zucchini ribbons with the dressing, herbs and seeds.
Shave the parmesan over the salad before serving onto platters.
Rainbow Chard Pork & Fennel Roll
Recipe By Michael Weldon
Ingredients
10 chard leaves, stem removes and blanched
Pork Filling
500 g pork mince
1 onion, diced
2 garlic cloves diced
1 tsp fennel seeds, ground
1 tsp chilli flakes
¼ cup panko breadcrumbs
black pepper
sea salt
Tomato Sauce
1 onion, diced
2 garlic, cloves
1 tsp chilli flakes
1 bottle passata
¼ bunch basil
Garnish
75 g parmesan, shaved to serve
In a bowl, mix together the pork mince, onion, garlic, fennel, chilli flakes, breadcrumbs, pepper and salt.
Lay the chard leaves flat then add a couple of spoons of the pork mince mixture into the centre of the leaf. Fold over the sides then roll up into a tight roll.
In a large saucepan, fry off the onion for the tomato sauce, add in the garlic and continue frying. Add in the chilli flakes and passata with a pinch of salt. Cook out at a gentle simmer into the tomato sauce has thickened and become rich.
In a fry pan with some oil fry off the chard rolls until browned. Once browned add the rolls into the tomato sauce to finish cooking.
Once all the rolls are cooked serve in a bowl topped with the sauce and shaving of Parmesan.
Raw Jazz Apple and Beetroot Slaw with Hot English Mustard
Recipe By Michael Weldon
Ingredients
slaw
3 apples, shredded
4 beetroots, shredded
1 kohlrabi, shredded
¼ cup walnuts, chopped
Dressing
2 tbsp hot English mustard
¼ cup buttermilk
2 tbsp olive oil
2 tbsp apple cider vinegar
In a jar combine the dressing ingredients. Shake well until combined.
Mix together the slaw ingredients. Pour in the dressing. Toss together until the ingredients are coated in the dressing.
Serve on a large bowl or platter.
Cucumber Raita
Mix all ingredients together in a bowl, cover and refrigerate till serving.
Peanut & Date Oat Clusters
Recipe By Michael Weldon
Ingredients
½ cup honey
1 tsp vanilla essence
¼ cup coconut oil
Dry Mix
1 cup Red Tractor rolled oats
¼ cup salted peanuts
¼ cup shaved coconut
¼ cup brown sugar
pinch of salt
1/2 cup dates, chopped
¼ cup dark chocolate, melted
Melt together the honey, vanilla and coconut oil in a small pan.
In a mixing bowl, combine the dry ingredients and mix together.
Pour the wet ingredients into the dry and mix until the dried ingredients are coated.
Press into a baking paper lined oven tray until it’s a flat 1 cm piece.
Bake in a 180 degrees (C) oven. Bake until golden and crispy.
Remove from the oven and allow to cool fully on the bench.
Break the baked oats into small pieces.
Drizzle over the melted chocolate and allow to cool.
Greek Salad
Recipe By Stephanie Alexander Kitchen Garden Foundation
Ingredients
12 small tomatoes or 6 large, cut into chunks or wedges
2 green capsicums, de-seeded and chopped
2 cucumbers, peeled and halved lengthways
4 spring onions or 1 small red onion
24 kalamata olives
3 tbsp extra virgin olive oil
3 tsp red-wine vinegar
salt, to taste
freshly ground black pepper, to taste
100 g feta
Prepare all of the ingredients based on the instructions in the ingredients list.
Place the tomatoes and capsicum in the large bowl.
Scoop out and discard most of the seeds from the cucumbers with the teaspoon. Chop the cucumber into 2 cm cubes and add it to the large bowl.
If using spring onions, remove the outside layer and the roots then trim the tops. Cut into 1 cm pieces. If using red onion, cut it in half and peel it, then slice it as finely as you can. Add the onion to the large bowl.
If the olives have pips, remove them by squashing the olives. You can do this by squeezing each olive between your thumb and the middle joint of your forefinger, or by carefully pressing the flat side of the cook’s knife onto each olive. Add the olives to the large bowl.
Whisk the oil and vinegar lightly with the fork in the small bowl. Pour the dressing over the salad and mix well.
Taste and season with salt and pepper (try to under-salt it as the feta will be salty). Crumble the feta over the salad, then serve.
Olive Oil, Anchovy Salsa Verde Pasta
Recipe By Michael Weldon
Ingredients
1 pack of Coles spaghetti
5 anchovy fillets
1 bunch parsley
½ jar Coles baby capers
1 tsp dijon mustard
1 chilli, diced
¼ cup Squeaky Gate extra virgin olive oil
parmesan cheese, to serve
In a large saucepan, boil the pasta following the packet instructions.
In a blender, blitz the salsa verde ingredients until smooth.
When the pasta is cooked, drain it, reserving 1 cup of pasta water. Add the pasta back into the saucepan, top with the salsa verde and add the cup of pasta water. Mix together until the pasta is dressed in with salsa verde and grate over a good amount of parmesan cheese.
Serve straight away topped with more parmesan.
BBQ Pork & Chive Pot Sticker Dumplings
Recipe By Michael Weldon
Ingredients
2 packs Mr Chen’s pork & chive dumplings
1 beer
BBQ Sauce
3tbsp soy
2 tbsp black vinegar
2 tbsp hoisin sauce
2 tbs bbq sauce
1 tbsp brown sugar
2 tbsp fried shallots
spring onion sliced thinly to garnish
Brush the bbq flat late with olive oil and lay the dumplings onto the BBQ. Turn the BBQ on to medium. Cook until golden brown.
Pour the beer over the dumplings and shut the lid. Allow to cook and steam until the water is evaporated and the bottoms are crispy again.
In a small saucepan combine the BBQ sauce ingredients. Cook until thickened and combined.
Serve the dumplings topped with the bbq sauce and a sprinkle over the spring onions.
Salt & Vinegar Crumbed Prawns with Chip Shop Mayo
Recipe By Michael Weldon
Ingredients
16 xl Coles deli prawn tails, butterflied with tail piece left on
2 cups Coles Australian wheat panko breadcrumbs
1 cup crushed salt and vinegar potato chips
1 cup plain flour
4 free range eggs
Chip Shop Mayo
1 cup Australian whole egg mayo
1 tbsp malt vinegar
1 pickled onion, diced finely
oil for frying
Set up a crumbing station, first bowl with flour, second bowl with whisked eggs, third bowl with the breadcrumb and potato chip mix.
Crumb the prawn tails, start with a dusting of flour, then coat in egg and then coat in the breadcrumb chip mix. Repeat this process until all the prawns are crumbed.
In a bowl mix together the chip shop mayo ingredients.
Heat the oil to 180 degrees (C). Fry the tails in batches until golden and crispy on the outside and cooked through on the inside. Season with salt straight away.
Serve the crumb prawns with the mayo.
Banana & Passionfruit Bread With Cream Cheese Icing
Recipe By Nicole Horvath
Ingredients
Banana Ingredients
2 cups plain flour
1 tsp baking powder
½ tsp bicarbonate soda
125 g unsalted butter, soft at room temperature
⅓ cup caster sugar
⅓ cup brown sugar
2 free range eggs
3 ripe bananas, mashed
pulp from 3 passionfruit
Cream Cheese Icing Ingredients
125 g cream cheese, soft at room temperature
50 g unsalted butter, soft at room temperature
½ cup icing sugar mixture
1 tsp vanilla extract
pulp from 2 - 3 passion fruits, optional
Preheat an oven to 160 degrees (C), on the fan forced setting.
Spray a loaf pan with oil and line with baking paper.
In a bowl, sift together the flour, baking powder and bicarb soda. Using a stand mixer with the paddle attachment or an electric handheld mixer, beat together the butter, caster sugar and brown sugar for 3 - 4 minutes until light and fluffy.
Add in the eggs one at a time, beating well after each addition.
Add the mashed banana and passionfruit pulp and mix until combined.
Fold in the flour mixture until just combined.
Pour mixture into the prepared loaf pan and bake for 60 minutes, or until a skewer inserted comes out clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely
To make the icing, beat together the cream cheese and butter until smooth and combined. Add the icing sugar mixture and vanilla and beat for 2 minutes. Spread over the cooled loaf. Top with extra passionfruit pulp if desired.
Enjoy!
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