Pork Chop with Marmalade Mustard Sauce

Pork Chop with Marmalade Mustard Sauce

Recipe by Michael Weldon

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

Ingredients

• 4 Coles pork chops

• ½ red cabbage, cut into 4 wedges

• Squeaky Gate extra virgin olive oil

• Sea salt

• Black pepper

Ingredients

• 1 onion, diced

• 2 garlic cloves, diced

• 3 tbsp Coles marmalade

• 1 tbsp Coles grain mustard

• 2 sprigs of rosemary, leaves stripped

• 1 tbsp Coles soy sauce

• ½ cup Coles chicken stock

• 2 tbsp Coles apple cider vinegar

Method

• In a saucepan, cook the onion in oil until it becomes soft. Add in the garlic and cook gently. Add the marmalade, mustard, rosemary, soy sauce, chicken stock, and vinegar. Cook and reduce until the sauce thickens up. Taste and season the sauce accordingly.

• Heat a BBQ or grill until smoking. Season the pork chops. Place them on the grill and cook to your liking, aiming for a good char and slight blackening.

• Dress the cabbage with olive oil and season with sea salt. Add it to the BBQ and grill until charred and tender.

• To serve, place the pork chops on a bed of the grilled red cabbage. Spoon the marmalade mustard sauce over the pork chops.

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Banana & Chocolate Overnight Oats

Banana & Chocolate Overnight Oats

Recipe by Courtney Roulston

Dietary – Vegetarian
Serves – 2
Prep Time – 10 minutes, plus overnight soaking
Cooking Time – N/A

Ingredients

• 1 cup Red Tractor rolled oats

• 1 tbsp Red Tractor chia seeds

• 2 small ripe bananas, 1 mashed, 1 sliced

• 1 tsp ground cinnamon

• 1.5 cups whole milk

• ½ cup Jalna Greek Yoghurt

• 50 g 70% dark chocolate, melted

• 1 tbsp walnuts, chopped

Date Caramel

• 5 Medjool dates, pitted, torn

• 1 tsp vanilla bean paste

• Pinch of sea salt

• ½ cup hot water

Method

• For the date caramel, place all the ingredients into the jug of a stick blender or food processor. Set aside for 10 minutes to soften, then blitz until smooth and creamy.

• Divide the oats, chia seeds, mashed banana, cinnamon, and milk evenly into 2 serving glasses or jars. Stir well to combine, then press down into an even layer.

• Top with the sliced banana, yoghurt, and 2 tablespoons of date caramel in each. Drizzle with the melted chocolate and scatter with walnuts and a pinch of salt flakes.

• Place into the fridge overnight for the oats to soften and become creamy, and the chocolate to set.

• Serve and enjoy.

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Tzatziki Potato Salad

Tzatziki Potato Salad

Recipe by Courtney Roulston

Dietaries – Meat free, gluten free
Serves – 4
Prep Time – 15 mins
Cooking Time – 20 mins

Ingredients

• 800 g new potatoes

• Sea salt

• Black pepper

• 1 punnet baby cucumbers (qukes), sliced

• 2 cloves garlic, finely chopped

• 2 tbsp Squeaky Gate extra virgin olive oil, plus extra to serve

• Zest and juice of ½ lemon

• 2 tsp Coles maple syrup

• 1 cup Jalna Greek yoghurt

• ½ cup mint, roughly torn

• 1/3 cup dill, roughly chopped, plus extra to serve

Method

• Cut the potatoes into rough 3cm chunks, making sure they are all roughly the same size. Place the potatoes into a pot over medium-high heat and cover with water. Season with salt, then bring it up to a simmer and cook for 12-14 minutes, or until tender. Drain and set aside to cool slightly.

• Place the garlic into a medium-sized heat-proof bowl. Heat the oil in a small pot and pour it over the garlic so it bubbles and infuses. Peel some strips from the lemon and set them aside. Squeeze the lemon juice into the bowl with the garlic, then add in the maple syrup, yoghurt, parsley, dill, and a pinch of salt and pepper. Mix well to combine.

• Place the potatoes and half of the cucumbers in a bowl, then toss them with the yoghurt dressing to coat. Finely cut the lemon strips into fine matchsticks.

• Place the potato mixture onto a serving platter, then top it with the remaining cucumbers, dill fronds, lemon zest, cracked pepper, and a drizzle of extra virgin olive oil.

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Mapo Dumplings

Mapo Dumplings

Recipe by Michael Weldon

Serves - 4
Prep Time - 10 mins
Cook Time - 20 mins

Ingredients

• 1 Pack of Mr Chens Truffle mushroom dumpling

Mapo Sauce

• ¼ cup oil

• 3 dried chillies, broken into small pieces

• 2 birdseye chillies, sliced

• 2tbs Sichuan pepper corns, toasted and crushed in a mortar and pestle

• 2tbs garlic, diced

• 2tbs ginger diced

• 3oog diced button mushrooms

• 2tbs Chilli bean paste

• 1tbs fermented black beans

• 2 cup vegetable stock or water

• 1tsp corn flour, mixed into a slurry with 1tbs water

• 1tbs sesame oil

• 1tbs caster sugar

Garnish

• 3 spring onions, sliced thinly

Method

• In a wok heat the oil until smoking, add in the chillies, garlic and ginger, fry off until lightly golden. Add in the Sichuan pepper and mushrooms, fry off.

• Add in the chilli bean paste and fermented black beans, toss through the mixture. Add in the vegetable stock and cook until the stock makes a sauce. Add in the cornflour to thicken the sauce. Add in the sesame oil and sugar, mix through the sauce.

• Cook the dumplings in a steamer following the instructions on the packet.

• Add the dumplings into the Mapo sauce and gently toss through the sauce. Finish with the spring onion and serve.

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Crushed Pea, Crispy Potato & Haloumi Salad

Crushed Pea, Crispy Potato & Haloumi Salad

Recipe by Courtney Roulston

Dietaries – Meat-free, gluten-free, vegetarian
Serves – 4
Prep Time – 10 minutes
Cooking Time – 15 minutes

Ingredients

• 6 pre-boiled washed potatoes, skin on, cooled, cut into 1cm rounds

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

• Sea salt

• Coles black pepper

• 2 cups sugar snap peas, trimmed (snow peas will also work)

• 2 cups frozen baby peas, blanched, cooled

• ½ cup fresh mint, leaves picked

• ½ cup flat-leaf parsley, leaves picked

• ¼ cup dill, fronds picked

• 2 tbs malt vinegar

• 2 tsp Coles Finest maple syrup

• 1 tsp Coles Dijon mustard

• 1 lemon, to serve

• 100 g haloumi cheese

Method

• Heat a non-stick pan or flat griddle pan over medium heat. Toss the potatoes in 30ml of the oil and season with a pinch of salt. Grill the potatoes for 3-4 minutes on each side, or until crispy and golden. Remove from the pan and set aside. Place the sugar snap peas in the pan with 10ml of the oil and cook on high heat for 1-2 minutes, or until just warmed through. Set aside with the potatoes.

• Place the peas into a large mixing bowl and use the back of a fork to gently crush them. Add in the mint, parsley, dill, and lemon zest.

• Whisk together the remaining oil, malt vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper. Add the potatoes and sugar snap peas to the bowl with the peas and pour over the dressing. Gently toss everything together, then transfer to a serving platter.

• Grate the haloumi cheese over the top and finish with cracked pepper. Serve with lemon wedges on the side.

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Garlic Bread Stuffed Chicken

Garlic Bread Stuffed Chicken

Recipe by Michael Weldon

Serves – 4
Prep Time – 20 mins
Cook Time – 45-60mins

Ingredients

• 1 head of Coles garlic, peeled and chopped

• 1 bunch of parsley, chopped

• Zest of 1 lemon

• 1 block of butter, softened

• 4 cups of sourdough breadcrumbs

• Pinch of Coles sea salt

• Squeaky Gate extra virgin olive oil

• 1 whole chicken, skin separated from the breast meat carefully, and wishbone removed

Method

• In a food processor, combine the stuffing ingredients garlic, parsley, lemon zest, softened butter, sourdough breadcrumbs, and sea salt and blend into a paste.

• With a piping bag, pipe the garlic bread stuffing into the gap between the chicken skin and meat, making sure to spread the stuffing evenly.

• Optional: At this stage, you can dry the chicken skin in the fridge for 24 hrs to get extra crispy skin.

• Preheat the oven to 200°C.

• Brush the chicken skin with olive oil and season with salt.

• Place the chicken on a rack in the oven and cook for 45 mins to 1 hour until the chicken is cooked through. Check for an internal temperature of 60°C in the center of the breast. Allow the chicken to rest for 10 – 15 minutes, then carve and serve.

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Olive Oil Mashed Potatoes

Olive Oil Mashed Potatoes

Recipe by Louis Tikaram

Ingredients

• 1 kg peeled and large diced potatoes

• 8 garlic cloves

• 2 tsp Coles sea salt

• 1/4 cup Squeaky Gate extra virgin olive oil

• 1 tbsp chopped chives

• Pinch of Coles black pepper

Method

• Bring a large pot of water to a boil.

• Add the potatoes, garlic, and salt to the boiling water and cook on high simmer until the potatoes are soft, about 15 minutes.

• Drain the potatoes and garlic, reserving some of the cooking liquid.

• Mash the potatoes and garlic together.

• Fold in the olive oil and thin the mixture to a smooth consistency with the reserved cooking liquid. Adjust the amount of liquid to your preferred consistency (I like my mash to be able to be dolloped when serving).

• Check the seasoning and serve the mashed potatoes with chopped chives sprinkled over the top and another drizzle of olive oil.

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Grilled Banana Sundae

Grilled Banana Sundae

Ingredients

• 1/3 cup coconut oil

• 180g Coles milk chocolate, chopped.

• 2 ripe bananas, unpeeled

• 2 scoops vanilla ice cream

• 2 scoops chocolate ice cream

• 10 fresh raspberries

• 4 Tbsp roasted and salted peanuts, roughly chopped

Method

• Preheat a grill or grill pan over medium-high heat.

• Add the bananas straight onto the grill and cook for 20 minutes turning till they go dark and soft.

• Melt chocolate and coconut oil together in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until melted and smooth. Cool for 10 minutes, but do not refrigerate.

• Remove the bananas from the grill and carefully peel on the plate ready to assemble.

• Top with ice cream around the grilled banana, a good drizzle of hot chocolate sauce, raspberries and a handful of peanuts.

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Toasted Brioche with Whipped Ricotta & Pickled Cucumber

Toasted Brioche with Whipped Ricotta & Pickled Cucumber

Recipe by Michael Weldon

Serves – makes 9
Prep Time – 15 mins, plus pickling time
Cooking Time – 5 mins

Ingredients

• 3 x 1-inch thick slices brioche bread, cut from a whole loaf

• 2 tbsp Squeaky Gate extra virgin olive oil, plus extra to serve

• 160 g Coles ricotta cheese

• 2-3 tbsp Coles thickened cream

• 1 tbsp lemon juice

• 1 tsp lemon zest

• Sea salt

• 1 tin anchovies

• 1 eschalot, sliced into thin rings

• 2 tbsp dill fronds, pickled

Pickled cucumbers

• 2 small Lebanese cucumbers

• 1/3 cup apple cider vinegar

• 1 tbsp Coles Finest maple syrup

Method

• Slice the cucumbers and place them into a non-reactive bowl. Sprinkle with sea salt and stir through the vinegar and maple syrup. Set aside for 30 minutes to quick pickle.

• Trim the crusts from the brioche bread. Heat the oil in a non-stick frying pan and toast the bread for 1-2 minutes on each side, or until golden and crisp. Allow to cool, then slice each piece into 3 thick fingers.

• Place the ricotta, cream, lemon juice, lemon zest, and a pinch of salt into a bowl and whisk until smooth. Transfer to a zip lock bag and set aside.

• Place the brioche fingers onto a clean board. Snip the corners of the zip lock bag and pipe the ricotta mixture onto the bread. Cover the ricotta with slices of the pickled cucumber and an anchovy fillet. Scatter with eschalot rings, a drizzle of extra virgin olive oil, and dill fronds before serving.

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Tikka Lamb Chops with Pistachio Crumbs

Tikka Lamb Chops with Pistachio Crumbs

Recipe by Anjali Pathak

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

Ingredients

Tikka Lamb Chops

• 12 lamb cutlets

• 3 tbsp Patak’s Tikka Masala Paste

• 2 tbsp Greek yoghurt

Pistachio Crumbs

• 100g shelled pistachios

• Zest of 1 lemon

• 1 heaped tsp brown sugar

• Good pinch of salt

Serve with

• 1 tbsp Patak’s Lime Pickle

• 4 tbsp Greek yogurt

• Few sprigs fresh coriander leaves

• Rocket Salad

• Patak’s Mini Pappadums

Method

• Heat a grill pan or BBQ over medium heat.

• In a bowl mix together Patak’s Tikka Masala paste and yoghurt. Rub all over the lamb cutlets. Marinate for a few hours or even overnight if you have time.

• Gill the cutlets for a couple of minutes each side or cooked to your liking remove and allow to rest

• In the meantime make the pistachio crumbs. Using a small food processor, whizz the pistachios with the lemon zest, sugar, a good pinch of salt until coarse.

• Set aside and make a speedy lime yoghurt.

• Whizz the Patak’s lime pickle with the yoghurt and fresh coriander.

• Dress a serving platter with Lime Yoghurt. Place the Tikka Lamb Chops on top and add the Pistachio Crumbs plied high on the side.

• Serve with a dressed rocket salad and Patak’s Mini Pappadums for dipping.

• The bulb with soften and turn golden brown and utterly delicious.

• Squeeze out the soft garlic cloves, crush with the back of a fork and stir in the yoghurt, fresh coriander and season with salt.

• Serve the Roast Tandoori Salmon with salad, Patak’s Mini Pappadums and Garlic Coriander Raita.

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Strawberry Mille Feuille

Strawberry Mille Feuille

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 35-40 mins

Ingredients

• 4 Butter Puff sheets

Crème Patisserie

• 2 cups milk

• ½ cup sugar

• 3 tbsp cornflour

• 1 tsp Coles vanilla bean paste

• 4 Egg yolks

• 2 Punnets strawberries, cleaned and halved

• Icing sugar

Method

• Preheat an oven to 180°C.

• Lay sheets of puff pastry between baking paper. Place another tray over the top and bake for 20-25 minutes until the pastry is golden brown and crisp. Allow to cool then cut into 7.5 x 15cm rectangles.

• In a pot over medium heat, heat the milk and 1 tbsp vanilla bean paste until just below boiling.

• In a bowl, whisk together the sugar, eggs, and cornflour until they form stiff peaks.

• Pour half of the hot milk mixture into the egg mixture and mix together until combined. Add this mixture back to the rest of the milk in the pot and cook until thickened. Once thickened, cool the crème patisserie.

• To build, pipe the crème patisserie onto the base layer of pastry. Top with another sheet and then do another layer the same way. To finish the dish, layer the strawberries on the top of the mille-feuille.

• Dust with icing sugar before serving.

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Sweet Corn and Black Bean Fritters

Sweet Corn and Black Bean Fritters

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 20mins

Ingredients

• 1 can sweet corn

• 1 can black beans, drained and rinsed

• ½ cup plain flour

• 1/2 tsp baking powder

• 1 tsp Coles cumin powder

• 1/2 cup Jalna Greek yoghurt

• 2 tbsp Coles diced pickled jalapenos

• 2 spring onions, sliced

Coriander Yoghurt Sauce

• 1 cup Jalna Greek yoghurt

• 1 bunch of coriander

• 1 lime

• Coles sea salt

• Squeaky Gate extra virgin olive oil

Garnish

• ½ cup feta cheese, crumbled

Method

• In a bowl mix together the sweet corn, beans, jalapenos, spring onion and a pinch of salt. Mix in the yoghurt.

• In second bowl mix together the dry ingredients. Add the dry ingredients into the wet and fold together into a batter.

• In a jug combine the yoghurt, coriander, lime and a pinch of salt. Blend into a smooth green sauce.

• In a frypan over a medium heat add a drizzle of oil and spoon in the batter. Cook till golden and flip and cook the other side until golden. Repeat the process until all the fritters are cooked.

• Serve the fritters with a drizzle of coriander yoghurt and some crumbled feta.

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Pork Patty Noodle Salad

Pork Patty Noodle Salad

Recipe by Courtney Roulston

Serves - 4
Prep Time - 10 mins
Cook Time - 15-20 mins

Ingredients

• 1 x 500 g pack Coles pork mince

• 1 long red chilli, half sliced, half finely chopped

• 1/4 bunch coriander, stems finely chopped & leaves separated

• 2 cloves garlic, grated

• 1 tbsp ginger, grated

• 2 tbsp fish sauce

• 2 green spring onions, thinly sliced

• 1 tbsp rice wine vinegar

• 1 lime

• 1 tbsp brown sugar

• 3 large carrots, peeled, grated

• 2 cups savoy cabbage, shaved

• 1 cup mint leaves, picked

• 2 baby gem lettuce, leaves separated

• Vermicelli rice noodles

Method

• Place the pork mince into a large bowl and mix through the finely chopped coriander stems, grated garlic, grated ginger, 1 tablespoon of fish sauce, and thinly sliced spring onions.

• Divide the mince into 12 balls and shape them into round patties.

• Heat a non-stick frying pan or BBQ over medium heat and cook the patties for 3 minutes each side, or until golden on the outside and cooked through. Place them onto a tray and set aside in a warm area to rest.

• Meanwhile, whisk together the rice wine vinegar, half of the lime juice, brown sugar, remaining fish sauce, and chopped chilli in a bowl.

• Prepare the vermicelli rice noodles according to package instructions. Drain and set aside.

• To assemble the salad, place the rice noodles onto serving plates and top them with the lettuce leaves, grated carrot, shaved cabbage, mint leaves, and coriander leaves. Top with the warm pork patties and drizzle with the dressing. Serve with remaining lime wedges.

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Grilled Fennel & Orange Mozzarella Salad

Grilled Fennel & Orange Mozzarella Salad

Recipe by Courtney Roulston

Dietaries – Meat-free, gluten-free
Serves – 4 as a side
Prep Time – 10 mins
Cooking Time – 15 mins

Ingredients

• 2 baby fennel

• 2 oranges

• 2 x 250g tubs fresh mozzarella cheese

• 10 fresh round mint leaves, picked

• 10 fresh basil leaves, picked

• 3 tbsp Coles pistachio nuts, toasted, gently crushed

• sea salt

• Coles black pepper

• 3 tbsp Squeaky Gate extra virgin olive oil

Method

• Heat a griddle pan over medium heat. Cut the fennel into wedges. Grill the fennel for 1-2 minutes, or until charred and slightly fragrant. Remove from the heat and roughly chop some of the fennel into smaller pieces. Allow the fennel to cool slightly.

• Remove the skin from the oranges and cut into slices. Place orange slices around the fennel.

• Tear the mozzarella cheese into rough strips onto the fennel and oranges.

• Scatter over the mint, basil, pistachio nuts, and season with sea salt and cracked black pepper. Drizzle with the extra virgin olive oil generously before serving.

• Best served with toasted sourdough, grilled pork chops, or baked Christmas ham.

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Burnt Eggplant Curly Fettuccine

Burnt Eggplant Curly Fettuccine

Recipe by Michael Weldon

Serves - 4
Prep Time - 20 mins
Cook Time - 30 mins

Ingredients

• 3 large eggplants

• 1 onion, diced

• 2 celery sticks, diced

• 2 carrots, diced

• Coles chili flakes

• 2 garlic cloves, diced

• 2 rosemary sprigs

• 2 tbsp Coles tomato paste

• 1 bottle Coles tomato passata

• 1 tbsp Coles soy sauce

• Sea salt

• Squeaky Gate extra virgin olive oil

• 1 pack San Remo curly fettuccine

• Toasted breadcrumbs

Method

• In a large saucepan, fry off the onion, celery, and carrot. Once softened, add in the garlic and continue frying.

• Add in the rosemary, bay leaves, and tomato paste. Fry off until the tomato paste darkens in colour.

• Peel the blistered skin from the eggplants and roughly chop them into chunks. Add them to the saucepan and stir through. Add in the passata and soy sauce. Cook gently until the sauce thickens.

• Cook the pasta according to the instructions on the packet.

• Once the pasta is cooked, mix it through the eggplant sauce and serve.

• Top with chopped parsley and toasted breadcrumbs.

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BBQ Broccoli Caesar Salad

BBQ Broccoli Caesar Salad

Recipe by Michael Weldon

Serves - 4
Prep Time - 10 mins
Cook Time - 15-20 mins

Ingredients

• 2 heads of broccoli, cut into 8 pieces

• Squeaky Gate extra virgin olive oil

• Sea salt

  Caesar dressing

• 1 cup Kewpie mayo

• ¼ cup grated Parmesan cheese

• 4 anchovy fillets

• 1 garlic clove

• 1 tbsp Coles Dijon mustard

• 1 lemon, juiced

• 1 cup panko breadcrumbs, toasted with butter until golden

• 4 hard-boiled eggs

Method

• Heat a BBQ or griddle until smoking. Drizzle the broccoli with oil and salt. Place it on the grill and cook until the broccoli has great char marks and is tender.

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

• Lay the broccoli on a platter and drizzle the Caesar dressing over it. Then, chop the eggs and scatter them over the salad. Finish with the breadcrumbs.

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Saltbush Roasted Lamb Leg and Cauliflower

Saltbush Roasted Lamb Leg and Cauliflower

Ingredients

• 1.5-2kg Coles lamb leg

  1tbs saltbush

  6 Coles garlic cloves

  2tbs bush tomato grounded

  2tbs Coles ground onion powder

  1tps pepperberry

  1tsp rosemary

  1tsp Coles thyme

  1tsp Coles sweet paprika

  8 shallots

  1 cauliflower

  150g butter

  100ml Squeaky Gate olive oil

  Sea salt

Method

• Pre heat oven to 200 degrees

  In a small bowl mix Saltbush, onion powder, pepperberry, rosemary, thyme, sweet paprika

  Slice 4 cuts into fresh of the lamb leg place whole garlic cloves into each slice.

  Drizzle with olive oil and coat lamb leg with saltbush mix. Roast for 1-1-20mins

  Blanch cauliflower for 7mins in bowling water then roast in a pan for 10mins with butter, shallots, onion powder, paprika, saltbush, pepperberry and garlic continually coating the cauliflower until tender.

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Singapore Hawker Centre Chicken Rice

Singapore Hawker Centre Chicken Rice

Recipe by Louis Tikaram

Ingredients

• 1 Lebanese cucumber, cut into oval slices

• 1 small bunch of coriander sprigs

For the Chicken

• 4 chicken thighs, skin on, boneless

• 1 tsp sea salt

• 1 tsp cracked pepper

For the Rice

• 1 1/2 cups jasmine rice

• 2 tbsp Squeaky Gate olive oil

• 4 green shallots, finely chopped

• 1 tbsp Coles minced ginger

• 1 tbsp Coles minced garlic

• 1/4 tsp Coles sea salt

For the Sauce

• 2 tbsp light Coles soy sauce

• 1 tbsp fresh lime juice

• 1 tsp Coles sesame oil

• 1 long red chili, finely chopped

Method

• Place the chicken thighs in a bowl and sprinkle them with salt and white pepper. Rub the seasoning evenly, including under the skin. Leave to marinate for 10 minutes.

• While the chicken is marinating, rinse the jasmine rice with cold water and drain well.

• Heat olive oil in a pot over medium heat on the stove. Add the chopped green shallots, minced ginger, and minced garlic. Fry until fragrant, then reduce the heat and transfer half of the mixture to a small bowl and set aside.

• Return the heat to medium-high and add the rice to the pot. Fry for a minute, then add 2 cups of water and 1/4 teaspoon of salt. Use a wooden spoon to scrape the bottom of the pot to loosen any rice stuck to it. Place the marinated chicken thighs on top of the rice.

• Cook the rice uncovered until the water starts boiling, then cover the pot tightly with a lid and reduce the heat to the lowest flame. Cook for 20 minutes.

• After 20 minutes, turn off the heat and let the rice sit for another 10 minutes with the lid on.

• While the chicken rice is resting, add light soy sauce, lime juice, sesame oil, and fresh chili to the fried green shallot mixture. Mix well to make the sauce.

• Using tongs, remove the chicken thighs from the pot and slice them.

• Serve the chicken rice by placing a portion of rice on a plate and arranging sliced chicken, cucumber slices, coriander sprigs, and the green sauce on top.

• Enjoy the Singapore Hawker Centre Chicken Rice!

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Pea Guacamole

Pea Guacamole

Recipe By Michael Weldon

Serves - 4
Prep Time - 15 mins

Ingredients

• 1 garlic clove, grated

• 2 cups frozen peas

• 2 avocados

• 1 lemon, juiced

• 150g Coles feta

• 1 bunch mint

• 4 slices Coles sourdough bread

Method

• Cover the frozen peas with boiling water and allow them to warm up. Then strain them.

• In a large bowl, add the peas and crush them with a potato masher. Once mostly crushed, add in the avocado and mash it together with the peas. Add the grated garlic and lemon juice. Taste and adjust the seasoning. Mix everything together.

• Serve the pea guacamole on toast, garnished with crumbled feta cheese, mint leaves, and freshly cracked black pepper.

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Grilled Steak with Hand-Chopped Salsa

Grilled Steak with Hand-Chopped Salsa

Recipe By Louis Tikaram

Ingredients

• 500g Coles Finest scotch fillet steak

• 2 tsp sea salt

• 1 tsp Squeaky Gate extra virgin olive oil

  Hand-Chopped Salsa

• 1 clove garlic

• 1 long green chilli

• 4 green shallots

• 2 green tomatoes

• 1 bunch of fresh coriander

• 1 bunch of fresh mint leaves

• 2 limes

• 1 tsp fish sauce

• 2 tbsp Squeaky Gate extra virgin olive oil

Method

• Remove the steak from the fridge and allow it to come up to room temperature. Drizzle with olive oil and season with sea salt.

• To make the salsa, peel the garlic, deseed the chilli, trim the spring onions, and chop them together with the tomatoes, coriander, and mint leaves on a large chopping board. Transfer the mixture to a mixing bowl.

• Season the salsa with fish sauce, squeeze in the lime juice, and drizzle lightly with extra virgin olive oil. Mix well to combine.

• Preheat the BBQ or grill pan to a high heat. Cook the steak for 6 to 7 minutes on each side, or until cooked to your liking. Remove from the heat and let it rest.

• Cut the steak against the grain into slices. Arrange the steak on a serving platter and spoon the hand-chopped salsa over it.

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