Kingfish Tostada with Burnt Orange

Kingfish Tostada with Burnt Orange

Recipe by Courtney Roulston

Dietaries – Gluten-free
Serves – makes 8

Ingredients

• ½ orange

  180 g sashimi-grade kingfish

  1 eschalot, peeled, finely diced

  1 long red chili, half sliced, half seeded and diced

  Sea salt

  2 limes

  1 ripe avocado

  1 heaped tbs sour cream

  8 small Coles corn tortillas

  Squeaky Gate extra virgin olive oil to fry

  ½ green apple

  1/3 cup coriander, sprigs picked

Method

• Heat a BBQ or grill pan over medium-high heat. Place the orange flesh side down onto the grill and cook for 4-5 minutes, or until charred and fragrant. Set aside to cool.

  Cut the fish into a 5mm x 5mm dice and place it into a non-reactive bowl with the eschalot, finely diced chili, a pinch of salt, and 1 tablespoon of extra virgin olive oil. Toss to combine, then set aside in the refrigerator.

  Heat 1cm of oil in a frying pan to 180 degrees Celsius. Cook the tortillas for 2 minutes, or until golden and crisp. Set aside on a plate lined with kitchen paper to drain.

  Place the avocado flesh in the jug of a stick blender with the sour cream, a pinch of sea salt, and the juice of ½ lime. Blitz until smooth and creamy. Squeeze the juice of ½ lime and burnt orange into the kingfish and toss to dress. Cut the apple into fine matchsticks and drizzle them with a little lime to prevent browning.

  To serve, spread the avocado mixture onto the base of the tortillas. Top with a tablespoon-sized amount of the kingfish. Add the apple on top, then scatter with sliced chili and coriander sprigs. Serve with extra lime wedges on the side.

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Baked Chicken Korma with Jewelled Pilau Rice

Baked Chicken Korma with Jewelled Pilau Rice

Recipe by Anjali Pathak

Serves - 4
Prep Time - 5 minutes
Cook Time - 60 minutes

Baked Chicken Korma

• 8 skinless chicken thighs

  1 cup (280g) Greek yoghurt

  ½ jar Patak’s Korma Paste

Jewelled Pilau Rice

• 1 cup (200g) basmati rice, washed and soaked in water for 30 minutes

  Good pinch of salt

  2 tbsp vegetable oil

  1 small onion, finely sliced

  2 tbsp nuts, I like cashews and peanuts

  2 tbsp raisins

  2 tbsp pomegranate seeds

  Small handful fresh coriander leaves, roughly chopped

Method

• Preheat the oven to 200 degrees (C).

  Marinate the chicken in yoghurt and Patak’s Korma Paste in a large baking dish. This can even be done a few hours before or even overnight.

  Cover the dish with foil and bake in the oven for 1 hour.

  Fill a pan with boiling water and add a good pinch of salt. Drain the soaked rice and add to the pan.

  Allow to cook for 5-7 minutes, until the rice grains are soft.

  Drain the rice through a colander, cover and allow to steam for a few minutes.

  Place the pan back on the stove, heat the vegetable oil and fry the onions for 10 minutes until they are golden brown.

  Stir in the nuts and raisins and pour in the rice.

  Toss together with the pomegranate seeds and most of the fresh coriander

  Serve the Baked Chicken Korma with Jewelled Pilau Rice sprinkled with the remaining fresh coriander.

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Carrot Cupcakes

Carrot Cupcakes

Recipe by Nichole Horvath

Serves - 24

Cupcakes

• 2 cups brown sugar, firmly packed

  360 ml canola oil

  6 eggs

  3 cups self raising flour

  2 tsp baking soda

  1 tsp cinnamon

  ½ tsp allspice

  ½ tsp nutmeg

  4 large carrots, peeled and grated

  200 g walnuts, roughly chopped

Cream Cheese Icing

• 375 g cream cheese, room temperature

  150 g unsalted butter, room temperature

  1 ½ cups icing sugar mixture

  Walnuts, to top

Method

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

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

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

  Evenly divide the mixture into the cupcake pans.

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

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

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

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Barramundi in Banana Leaf

Barramundi in Banana Leaf

Recipe by Michael Weldon

Serves - 4
Prep Time - 10-15 minutes
Cook Time - 12 minutes

Ingredients

• 4 barramundi fillets, skin removed

Marinade

• 1 tbsp toasted mustard seeds

• 1 tsp toasted cumin seeds

• 1 tbsp fennel seeds

• 4 garlic cloves, grated

• 1 thumb-sized piece of ginger, grated

• ¼ cup desiccated coconut

• 2 green chillies

• 2 sprigs of curry leaves

• 2 tbsp coconut oil

• Squeaky Gate extra virgin olive oil

Garnish

• ½ bunch of coriander

• 1 red chilli

• 1 green chilli

• Serve with rice

• 4 large banana leaves, softened by moving over a hot flame

Method

• In a mortar and pestle, grind the mustard seeds, cumin seeds, and fennel seeds into a fine powder.

  Add the grated garlic and ginger to the mortar and pestle and pound into a paste. Add the chillies and curry leaves and continue to pound until a smooth paste forms. Stir in the desiccated coconut and coconut oil.

  Coat the barramundi fillets with the marinade mixture.

  Prepare the banana leaves by softening them over a hot flame. Cut the leaves into double the size of the fish fillets, ensuring they can be wrapped completely.

  Place each fish fillet in the center of a banana leaf and fold the sides and other ends to form a parcel, sealing everything inside. Place the folded side down to keep it sealed.

  Heat a grill or BBQ to medium-high heat. Brush the banana leaf parcels with olive oil and cook them for about 6 minutes on each side or until the fish is cooked through.

  Garnish with chopped coriander, sliced red chilli, and sliced green chilli. Serve with rice.

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Coconut Curry White Fish

Coconut Curry White Fish

Recipe by Nornie Bero

Ingredients

• 1-1.5kg white fish (baby snapper whole)

  1 Banana leaf

  2 shallots onions

  2 spring onions

  2 garlic cloves minced

  2 tbs ginger minced.

  1 lemongrass

  1 tbs lemon myrtle

  1 tps pepperberries

  1 tsp curry powder

  1 bay leaf

  1 tbs sea salt

  ½ cup samphire

  1 whole lemon

  500 g coconut cream

  ½ cup fish stock

Method

• Cut slices into the flesh on an angle on one side of the snapper; season with sea salt and pepperberries, and drizzle with olive oil.

  Stuff fish cavity with 1 shallot, bay leaf, ½ lemongrass, ½ ginger, and 1 spring onion.

  Wrap in a banana leaf and bake for 30 minutes.

  In a medium pot, fry off shallots, ginger, garlic, lemongrass, pepperberries, lemon myrtle, and curry powder for 5 minutes. Add coconut cream, fish stock, bay leaves, and samphire, and cook for 20 minutes; season with sea salt.

  When the fish is cooked, open banana leaves, pour over curry sauce onto the fish, and bake for a further 10 minutes. Serve with a bowl of rice.

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Thai Beef Tartare

Thai Beef Tartare

Recipe by Michael Weldon

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

Ingredients

• 500g Coles Finest scotch fillet, diced

  2 shallots, diced

  ½ cup diced daikon

  1 bunch of coriander, stems sliced thinly, leaves saved

  ¼ cup roasted peanuts, chopped

  ¼ cup toasted rice

  1 egg yolk

  Prawn crackers

  Squeaky Gate extra virgin olive oil

Dressing

• ¼ cup fish sauce

• 3 limes, juiced

• 1 tbsp fish sauce

• 1 bird's eye chili, chopped finely

• 2 tbsp caster sugar

• 1 lemongrass stalk, chopped finely

Method

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

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

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

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Glazed Honey & Five Spice Pork Chops

Glazed Honey & Five Spice Pork Chops

Recipe by Louis Tikaram

Ingredients

• 4 Coles free-range loin pork chops, bone-in or boneless

  Salt and pepper, to season

  1 tsp five spice powder

  2 tsp Squeaky Gate extra virgin olive oil

  1 tbsp unsalted butter

  6 cloves garlic, minced

  1/4 cup Coles honey

  1/4 cup chicken broth

  2 tbsp black Chinese vinegar

Method

• Season the pork chops with salt, pepper, and five spice powder just before cooking.

  Heat the olive oil in a frying pan over medium-high heat until hot. Sear the pork chops on both sides until golden and cooked through, about 10 minutes. Transfer the chops to a plate.

  Reduce the heat to medium. Melt the butter in the same pan, scraping up any browned bits from the bottom. Sauté the minced garlic until fragrant, then add the honey, chicken broth, and black Chinese vinegar. Increase the heat to medium-high and continue to cook until the sauce reduces and thickens into a glaze.

  Return the pork chops to the pan and continue to turn and flip them until they are fully coated with the glaze. Turn off the heat and allow the chops to rest in the pan for a few minutes.

  Remove the pork chops from the pan, slice them, and spoon the glaze over them.

  Serve the glazed pork chops with steamed Asian vegetables, rice, or noodles.

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Three Cheese Vegemite Scrolls

Three Cheese Vegemite Scrolls

Recipe by Courtney Roulston

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

Ingredients

• 1 cup Jalna Greek yoghurt

  1 ½ cups Self raising flour, plus extra for dusting

  sea salt to taste

  3 tablespoons vegemite

  3 tablespoons butter, room temperature

  1 cup tasty/cheddar cheese

  2/3 cup Mozzarella, grated

  2/3 cup Comte cheese, grated

  1 egg for brushing

Method

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

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

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

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

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Strawberry and Tomato Salad with Fish Sauce Dressing

Strawberry and Tomato Salad with Fish Sauce Dressing

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins

Ingredients

• 1 punnet of strawberries, halved

  1 punnet of yellow cherry tomatoes, halved

  1 punnet Coles baby cucumbers

  1 red onion, sliced thinly

  1/4 white cabbage, cut into chunks

  1/2 bunch coriander leaves

  1/2 bunch Vietnamese mint, leaves picked

Fish Sauce Dressing

• 2 birdseye chillies

• 1 Coles kaffir lime leaf

• 1 tbsp brown sugar

• 2 limes, juice

• 2 tbsp fish sauce

Garnish

• 1/4 cup roasted rice

Method

• In a mortar and pestle, pound the chillies into a paste with a pinch of salt. Add in the kaffir lime leaf and pound again. Add in the brown sugar, lime juice, and fish sauce. Mix into a dressing. Save for serving.

  In a bowl, mix together the salad ingredients and toss until evenly combined. Add the dressing and toss together.

  Serve the salad with a sprinkle of roasted rice on top.

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Tasmanian Blue Cheese Roasted Mushrooms

Tasmanian Blue Cheese Roasted Mushrooms

Ingredients

• 150 gm Tasmanian blue cheese, crumbled

  8 large field mushrooms

  1 bunch cavolo nero

  1 bunch asparagus

  ¼ cup extra-virgin olive oil

  1 large onion, finely chopped

  2 cloves garlic, crushed

  1½ tbsp thyme leaves + sprigs for garnish

Method

• Remove stalks from mushrooms set aside the tops and finely chop the stalks.

  Trim and discard stalks from cavolo nero then shred and cut the asparagus into thin strips.

  Heat half the oil in a large frying pan. Add onion, chopped mushroom stalks, shredded cavolo nero, and asparagus then cook, stirring until softened (5 minutes). Add garlic and thyme; cook till aromatic.

  Brush tops of mushrooms with olive oil. Place, cap-side down, on a tray. Divide the filling among mushrooms. Drizzle with remaining oil and scatter over cheese.

  Heat a grill pan over medium low heat and cook the mushrooms slowly for 15 minutes till mushrooms are soft and cheese is caramelized.

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Leek & Broccoli Tart

Leek & Broccoli Tart

Recipe by Courtney Roulston

Serves – 6

Ingredients

Pastry

• Pastry

  200 g plain flour, plus extra for dusting

  ½ tsp Coles sea salt

  1½ tbsp Squeaky Gate extra-virgin olive oil

  ½ cup cold water

Filling

• 2 tbsp Squeaky Gate extra virgin olive oil

  2 leeks, finely chopped

  2 large heads of broccoli, chopped into florets

  3 Coles eggs, plus 1 yolk to glaze

  60 ml reduced-fat cream

  250 g Coles ricotta cheese

  100 g parmesan, grated

  1 pinch of Coles ground nutmeg

  Coles sea salt

  Coles black pepper, to taste

  oil for greasing

  1 tbsp parsley, finely chopped

Method

• Pastry

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

  middle of the flour.

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

  well in the centre of the flour.

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

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

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

  towel and leave for up to an hour.

  Filling

  Preheat the oven to 200°C.

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

  Heat the oil in the frying pan over medium heat.

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

  Remove the leek and broccoli from the heat. 

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

  Assemble & Cook the Tart

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

  shape is fine.

  Place the pastry onto an oiled baking tray.

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

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

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

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

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

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Kale & Radicchio Slaw

Kale & Radicchio Slaw

Recipe by Michael Weldon

Dietary - Vegan
Serves - 4
Prep Time - 10-15 minutes

Ingredients

• 1 bunch kale, thinly shaved

• 1 head of radicchio, thinly shaved

• ½ white cabbage, thinly shaved

• 1 bunch of Coles radishes, thinly sliced

• 1 head of fennel, thinly shaved

• 1 bunch chives, thinly sliced

White Balsamic Dressing

• 1/2 cup Squeaky Gate olive oil

• ¼ cup Squeaky Gate white balsamic vinegar

• 1 tbsp Coles grain mustard

• 1 tsp Coles honey

• Sea salt

Garnish

• ¼ cup roasted pine nuts

Method

• In a medium bowl, mix together the dressing ingredients until they are smoothly combined.

  In a large bowl, mix together the salad ingredients. Add the dressing a few spoons at a time until the slaw is fully coated and shiny.

  Top the salad with the roasted pine nuts and a pinch of sea salt.

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Summer Vegetable Pasta Salad

Summer Vegetable Pasta Salad

Recipe by Michael Weldon

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

Ingredients

• 1 pack San Remo Pulse pasta

  2 red onions, cut into petals

  1 red capsicum, diced

  1 yellow capsicum, diced

  1 zucchini, sliced

  1 large eggplant, diced

  1 punnet cherry tomatoes, halved

  1 tub pitted green olives

  1 bunch parsley, chopped roughly

  Squeaky Gate extra virgin olive oil

  Coles sea salt

Dressing

• ½ cup Squeaky Gate extra virgin olive oil

• ¼ cup red wine vinegar

• 2 garlic cloves, grated

• 2 tbsp Coles wholegrain mustard

• Sea salt

Method

• In a large bowl, combine all the vegetables and dress them with olive oil and sea salt. On a frying pan or BBQ grill, grill all the vegetables until lightly charred.

  Cook the pasta following the instructions on the packet.

  In a mixing bowl, mix together all the dressing ingredients until evenly combined.

  Once cooked, drain the pasta and add it to a large bowl with the grilled vegetables, olives, and parsley. Mix together and while still hot, dress the pasta salad and toss together.

  Serve warm or cold at any picnic.

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Apple Strudel

Apple Strudel

Recipe by Nichole Horvath

Ingredients

• 150g sultanas

  5 tbsp spiced rum

  5 Granny Smith apples

  ½ cup caster sugar

  1 tsp Coles ground cinnamon

  1 lemon, zest and juice

  1 tbsp spiced rum, extra

  150g unsalted butter, melted

  12 sheets filo pastry

  Cinnamon sugar, to dust

  Icing sugar, to serve

Method

• Preheat oven to 160C (fan forced)

  Place sultanas into a small saucepan and add just enough water to cover and the 5 tbsp spiced rum. Place over a medium heat and bring to a boil. Reduce to a simmer and allow to simmer until the sultanas are plump and have absorbed the water. Remove from heat, strain if needed and allow to cool slightly

  Peel and core the apples, cut into quarters and slice thinly. Place into a bowl and add the sugar, cinnamon, lemon zest and juice, the extra tablespoon of rum and the sultanas and toss until apples are fully coated and is well mixed

  Place down the first sheet of filo pastry and brush with melted butter. Add the next sheet of pastry, overlapping a third of the first sheet. Brush with butter. Place the third sheet of pastry below the first sheet, overlapping around an inch and brush with butter. Place the fourth piece of pastry overlapping the bottom on the second and the side of the third so there is now one large rectangle. Repeat with the remaining sheets of pastry, brushing each sheet with butter

  Place the apple mixture on the bottom third of the pastry, around an inch from the bottom and leaving space on the sides. Fold up the bottom, fold in the sides then roll into a tight log. Move onto a tray, with the seam on the bottom, brush with butter and sprinkle with cinnamon sugar

  Bake in oven for 40 minutes, until golden. Move onto a cooling rack and allow to cool for 10 minutes before slicing and serving. Dust with icing sugar and serve with vanilla ice cream.

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Roast Tandoori Salmon with Garlic Coriander Raita

Roast Tandoori Salmon with Garlic Coriander Raita

Recipe by Anjali Pathak

Dietaries – Meat free, vegetarian, gluten free
Serves – 4 as a side
Prep Time – 10 mins
Cooking Time – 20 mins

Ingredients

Roast Tandoori Salmon

•  2 salmon fillets, 400g each, bones removed, skin left on

• 3 tbsp Patak’s tandoori paste

• 1 tbsp Greek yoghurt

• Large handful fresh herbs, I like coriander, dill & chives, roughly chopped

• ½ lemon, sliced

Garlic Coriander Raita

• 1 bulb garlic, cut in half lengthways

• 1 tsp vegetable oil

• ½ cup (140g) Greek yogurt

• 2 tbsp fresh coriander leaves

• Good pinch of salt, to taste

Serve with

• Salad

  Patak’s Mini Pappadums

Method

• Preheat the oven to 180 degrees (C).

  In a bowl mix together Patak’s tandoori paste and yoghurt. Rub over both sides of the salmon.

  Line a baking tray with baking paper. Lay a salmon fillet, skin side down, on top. Sprinkle over the fresh herbs and lay over the lemon slices. Place the other salmon fillet on top, skin side up.

  Roast the salmon in the oven for 30 - 35 minutes until the salmon is cooked through. It may take a little longer depending on the thickness of your fillets.

  In the meantime, prepare the roast garlic by drizzling the bulb with oil and adding a good pinch of salt. Wrap in foil and pop in the oven for 30 minutes.

  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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Lentil, Pepita, Feta & Beetroot Salad

Lentil, Pepita, Feta & Beetroot Salad

Recipe by Louis Tikaram

Ingredients

• 2 beetroots, peeled and cut into wedges

  1 tbsp Squeaky Gate extra virgin olive oil

  1 cup vegetable broth

  1 tsp salt

  2 tbsp Squeaky Gate Australian classic balsamic vinegar

  ¼ cup Squeaky Gate extra virgin olive oil

  400 g canned lentils, rinsed and drained well.

  ½ red onion, thinly sliced.

  1 cup flat-leaf parsley, roughly chopped

  ¼ cup roasted pepitas

  100 g crumbled feta

Method

• In a saucepan over medium-high heat, add the beetroot and olive oil. Stir to coat the beetroot and allow it to slightly sizzle. Add the vegetable broth, season with salt, cover with a lid, and simmer for about 15 minutes, or until the beetroot is tender.

  Using a slotted spoon, transfer the beetroot to a large mixing bowl and discard the cooking stock. Add the balsamic vinegar, extra-virgin olive oil, and lentils to the bowl. Season to taste and toss to combine.

  Fold in the sliced onion, chopped parsley, and roasted pepitas. Carefully add the crumbled feta at the last minute and stir once to incorporate.

  Serve the salad and enjoy!

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Crushed Pea Colcannon with Burnt Butter

Crushed Pea Colcannon with Burnt Butter

Recipe by Courtney Roulston

Dietaries – Meat free, vegetarian, gluten free
Serves – 4 as a side
Prep Time – 10 mins
Cooking Time – 20 mins

Ingredients

• 800 g Carisma washed potatoes, skins on

  Sea salt

  Black pepper

  1 cup frozen peas

  1 cup cavolo nero, finely chopped (or can use any leafy greens)

  1 leek, finely sliced

  1/3 cup flat-leaf parsley, chopped

  ¼ cup dill, chopped

  2/3 cup Coles milk

  80 g butter

Method

• Cut the potatoes into 3cm rough cubes, place them into a pot, and cover with water. Season with a pinch of salt, then place it over medium/high heat and bring it up to a boil. Cook for 10-12 minutes, then add the frozen peas to the potatoes. Continue to cook for a further 3-4 minutes, or until the potatoes are tender.

  Meanwhile, place the butter into a small pot over medium heat and cook it until it has a nutty fragrance and is a light brown colour.

  Drain the potatoes well, then return the pot to low heat to ensure any excess moisture is removed. Use a potato masher or fork to crush the potatoes and peas, then add in the leek, parsley, dill, milk, half of the brown butter, and a pinch of sea salt. Use a large wooden spoon to mix everything until it's creamy and the cavolo nero has wilted.

  Place it into a serving bowl and top it with the remaining butter, a few grinds of black pepper, and extra dill leaves.

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Stanley’s Wonton Soup

Stanley’s Wonton Soup

Recipe by Louis Tikaram

Ingredients

Wontons

• 250 g pork mince

  250 g chopped prawn meat

  2 tbsp Coles soy sauce

  2 tbsp garlic chives, thinly sliced

  1 tsp Coles rice wine vinegar

  1 tsp corn starch

  1 small knob of grated ginger

  1 garlic clove

  1 tsp Coles sesame oil

  1 pack square wonton wrappers

Soup

• 1 L chicken broth

  1 large knob of peeled ginger, sliced

  ¼ cup Coles soy sauce

  2 garlic cloves, smashed

  1 tbsp Coles sesame oil

Garnish

• ½ bunch of sliced green shallot

Method

• In a large bowl, mix pork, prawn, soy sauce, chives, vinegar, corn starch, ginger, garlic, and sesame oil until fully incorporated.

  Using your finger, wet the edges of the wonton wrapper with water. Place half a tablespoon of pork filling in the center of the wonton wrapper. Fold the wonton in half diagonally to create a triangle and seal the edges. Fold the two identical corners in on each other and press again to seal. Repeat until all wonton wrappers are filled.

  Bring all soup ingredients to a boil. Simmer on low for 10 minutes. Lower the wontons into the soup and cook for an additional 10 minutes. Test the seasoning, then serve into bowls and garnish with green onions.

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Sizzling Chilli, Herb Oil Dip

Sizzling Chilli, Herb Oil Dip

Recipe by Courtney Roulston

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

Ingredients

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

  2 tsp dried Coles chilli flakes

  2 cloves garlic, finely minced

  1 spring onion, finely sliced

  1 tbsp pine nuts, toasted

  Sea salt

  Black pepper

  2 tbsp fresh coriander, chopped

  1 cup Jalna Greek yoghurt

  4 small flour tortillas, cut into 2cm strips

Method

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

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

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

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

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Tomato and Ginger Braised Firm Tofu

Tomato and Ginger Braised Firm Tofu

Recipe by Michael Weldon

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

Ingredients

• 2 blocks Nature's Kitchen firm tofu

  2 shallots, sliced

  1 thumb-sized piece of ginger, julienned

  2 garlic cloves

  1 lemongrass stick, sliced thinly

  2 Birdseye chilies, sliced

  700 g bottle Coles Italian passata sauce

  1 cup Coles Liquid Real Stock Vegetable

  2 tbsp Coles soy sauce

  1 bunch Chinese broccoli, cut into 1cm pieces

  Squeaky Gate extra virgin olive oil

Garnish

• Spoon of spicy chilli crisp

• ½ bunch of coriander

Method

• In a large wok, fry off the shallots, ginger, garlic, lemongrass, and chili in oil for a couple of minutes. Once aromatic, add in the passata and rinse out the bottle with the stock. Bring to a simmer, then add the soy sauce and tofu. Cook for 10 minutes until the tofu is cooked through and soft.

  Add in the Chinese broccoli and cook until heated through.

  Serve topped with Spicy Chilli Crisp and coriander, with a bowl of rice on the side.

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