Stanley Special Fried Rice

Stanley Special Fried Rice

Recipe by Louis Tikaram

Ingredients

• 4 prawns, peeled and cut into 1/2 cm pieces

  1 tsp Coles sesame oil

  1 tsp salt

  1 tsp sugar

  4 tbsp Squeaky Gate extra virgin olive oil

  3 cups cold cooked white rice

  2 Coles eggs

  1 green shallot, finely chopped

  1 tsp Coles light soy sauce

  1 pinch ground white pepper

Method

• In a small mixing bowl, marinate the prawns in sesame oil, salt, and sugar. Set aside.

  Heat 2 tablespoons of olive oil in a wok over medium heat. Add the prawns and cook for 1 minute, then set them aside. Wipe out the wok.

  Loosen the rice grains with your fingertips to break up any clumps.

  Heat the remaining 2 tablespoons of olive oil in the wok and swirl it around to coat the sides.

  Crack the eggs into the wok and stir with a wooden spoon to break them up while cooking. Once the eggs are fully cooked, add the rice to the wok. Stir and toss continuously until the rice starts to make a crackling sound.

  Add the green shallots and cooked prawns to the wok. Continue frying and tossing until everything is heated thoroughly.

  Season with light soy sauce, salt, and white pepper. Stir well to combine.

  Dish out the Stanley special fried rice and serve immediately.

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Tomato & Basil Risotto

Tomato & Basil Risotto

Recipe by Courtney Roulston

Dietaries – gluten free
Serves – 4
Prep Time – 5 minutes
Cooking Time- 25 minutes

Ingredients

• 1 tablespoon extra virgin olive oil, plus extra to serve

  40g butter

  1 small brown onion, finely diced

  3 cloves garlic, finely chopped

  1.5 cups Arborio rice

  1 tablespoons tomato paste

  1/3 cup (80ml) white wine *Optional

  2 punnets Perino red tomatoes

  1 litre Coles low salt chicken stock

  60g Parmesan cheese grated from a block

  1/3 cup fresh basil, leaves picked

Method

• Heat the oil and half the butter in a large frying pan over a medium heat. Add the onion and cook for 1-2 minutes, or until soft. Add the garlic and stir through for 1 minute before adding in the rice. Cook the rice for 1-2 minutes to toast slightly and to coat the rice in the oil mixture.

  Spoon in the tomato paste and cook out for 1 minute then pour in the wine and bring up to a simmer to cook out the alcohol.

  Stir through the tomatoes then pour in ½ cup of the stock. Bring the mixture up to a simmer then add in ½ cup of stock in intervals, stirring in between each addition until the rice is creamy and the tomatoes are starting to break down- This will take around 15-20 minutes.

  Take the risotto off the heat then stir through half the basil leaves, remaining butter and Parmesan cheese until well combined. Spoon onto a serving plate then grate over some extra Parmesan cheese, scatter with basil and a drizzle of extra virgin olive oil before serving.

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Bang Bang Chicken

Bang Bang Chicken

Recipe by Louis Tikaram

Ingredients

• 2 Chicken breasts

  1 knob of ginger, sliced

  2 green onions (shallots)

  1 large Lebanese cucumber

  Sauce

  2 tbsp Coles light soy sauce

  1 tbsp black vinegar

  2 tbsp Lao Gan Ma crispy chili oil

  ½ tsp sesame oil

  ¼ tsp ground Sichuan pepper

  ¼ tsp sugar

  ⅛ tsp sea salt

  1 tbsp toasted white sesame seeds

Method

• Place the chicken breasts, sliced ginger, and the bottom part of the green onions into a saucepan. Add enough water to just cover the meat.

  Bring the water to a boil, then reduce the heat to a simmer. Cover with a lid and let it cook for 10 minutes. Turn off the heat and let it sit covered for an additional 3 minutes.

  Remove the chicken from the saucepan (keep the cooking liquid) and transfer it to a plate to cool down.

  Slice the Lebanese cucumber into matchsticks and finely chop the green tops of the green onions. Set them aside.

  Using your fingers, shred the chicken into strips.

  In a bowl, mix all the sauce ingredients together with 2 tablespoons of the chicken cooking liquid.

  Place the julienned cucumber on a serving plate. Top it with the shredded chicken. Pour the sauce mixture over it. Garnish with the finely chopped green onion tops and toasted sesame seeds.

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Patatas Bravas

Patatas Bravas

Recipe by Kitchen Garden Foundation

Serves - 6

Ingredients

• 3 tbsp Squeaky Gate extra-virgin olive oil

  400 g Coles tinned tomato’s

  1 red onion, peeled and finely chopped

  3 garlic cloves, peeled and finely chopped

  1/4 tsp cayenne pepper

  1 sprig of thyme

  1 tsp sweet paprika

  400 g tin diced tomatoes or 600 ml home-made passata

  ½ tsp Coles sea salt

  1 small handful of parsley, finely chopped

Method

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

  Pour 2 tbsp olive oil into the large frying pan and heat it on medium–high.

  Add the potatoes and cook until they are golden brown (about 10 minutes). Use a

  slotted spoon or spatula to remove them, and set them aside on kitchen paper to

  drain.

  Heat 1 tbsp of olive oil in the small frying pan.

  Add onion and cook for 2 minutes, then add garlic, cayenne pepper, thyme and paprika, and cook for a further 30 seconds.

  Pour the tomatoes into the pan and sauté for 5 minutes.

  Turn heat down.

  Taste the sauce and season to taste.

  Divide the potatoes between serving platters.

  Pour the sauce over the potatoes and sprinkle with parsley.

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Baked Butternut with Feta & Mint

Baked Butternut with Feta & Mint

Recipe by Anjali Pathak

Dietaries – None specified
Serves – 4
Prep Time – 10 mins
Cook Time – 60 mins

Ingredients

• 2 butternut pumpkin, cut in half lengthways and seeds removed

  4 tbsp Patak’s Butter Chicken Paste

  50 g spinach, roughly chopped

  50 g feta cheese

  2 tbsp fresh mint leaves, finely chopped

  6 sundried tomatoes, roughly chopped

  2 tbsp Patak’s Mango Chutney

  zest of 1 lemon

  salad, to serve

Method

• Preheat the oven to 200 degrees (C).

  Rub Patak’s butter chicken paste all over the pumpkin, especially on the flesh side and bake in the oven for 45 minutes, or until you can put a knife through it easily.

  In the meantime make the filling by mixing together the spinach, feta, mint and sundried tomatoes.

  When the pumpkin is soft, take it out of the oven and scoop out nearly all the flesh. Toss with the spinach mix.

  Rub the hollowed pumpkin with Patak’s mango chutney and put the filling back into the skins.

  Sprinkle over the lemon zest and roast in the oven for another 10 minutes.

  Serve with a delicious crisp salad.

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Coco's Favorite Yoghurt Pancakes with Mixed Berries

Coco's Favorite Yoghurt Pancakes with Mixed Berries

Recipe by Louis Tikaram

Ingredients

• 2 cups frozen mixed berries

  1/2 cup water

  1/4 cup sugar

  1 cup Jalna Greek yogurt

  1 cup ricotta cheese

  3 Coles eggs

  Juice of 1 lemon

  1 cup plain flour

  1/2 tsp baking soda

  Pinch of salt

  3 tsp Coles unsalted butter

Method

• Mix the berries, water, and sugar in a saucepan.

  Cook over low heat, stirring often, for 10 minutes or until the berries begin to break apart.

  Whisk together the yogurt, ricotta cheese, eggs, and lemon juice in a bowl.

  Mix the flour, baking soda, and salt in another bowl. Add the flour to the yogurt mixture and stir just until blended.

  Heat a large frying pan over medium-low heat.

  Melt 1 teaspoon of butter, then add the pancake batter in large spoonful.

  Repeat the process until all pancakes are cooked.

  Flip the pancakes when the tops begin to bubble, 3 to 5 minutes, and cook the second side until browned.

  Serve the pancakes with the warm mixed berries in dessert bowls, then top with poached berries and drizzle with the reduced syrup.

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Crispy Fish Sandwich

Crispy Fish Sandwich

Recipe by Courtney Roulston

Dietaries – Pescetarian
Serves – 2
Prep Time – 10 mins
Cooking Time – 10 mins

Ingredients

• 4 thick-cut slices of soft white bread (cut from a whole square loaf)

  50g butter, softened at room temperature

  Sea salt

  Black pepper

  1 small red onion, thinly sliced

  2 x 160 g pieces firm skinless white fish (Barramundi, snapper, cod, flathead)

  1/3 cup Coles plain flour for dusting

  2 free-range eggs, beaten

  2 cups Coles panko breadcrumbs

  Squeaky Gate extra virgin olive oil for frying

  1 cup iceberg lettuce, finely shaved

  Tartare sauce

  2/3 cup kewpie mayonnaise

  2 tbs baby capers, rinsed, chopped

  1 tbs cornichons, chopped

  Zest of ½ lemon

  1 tbs Coles American mustard

  1 tbs each flat parsley and dill, chopped

Method

• Place the tartare sauce ingredients into a bowl. Stir to combine and set aside.

• Place the onion into a small bowl of ice water with a squeeze of lemon juice and set aside for 10 minutes. Heat 1cm of oil in a large frying pan to 180 degrees C.

• Dust the fish in flour and a pinch of salt, then place into a bowl with the egg to coat the outside. Drain any excess egg from the fish, then coat it in the panko crumbs, pressing gently so the entire outside of the fish is coated. Fry the fish for 3 minutes each side, or until golden and crisp. Drain on paper towel and season with salt.

• Butter the bread, then place a spoonful of the tartare sauce onto each side. Drain the onions, then place them onto the bread with the lettuce and fried fish.

• Top with the other slice of bread and cut in half to serve.

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Tempeh Banh Mi

Tempeh Banh Mi

Recipe by Courtney Roulston

Ingredients

• 1 x 300g pack Coles Natures Kitchen Tempeh

  2 tbsp Coles soy sauce

  1 tbsp Coles Finest maple syrup

  2 tbsp kewpie mayonnaise

  3 spring onions

  1 cup coriander sprigs

  1 long red chilli, sliced

  1 long baguette, or 4 small bahn mi rolls

  Pickled Vegetarian

  2 carrots, peeled, cut into julienne

  1 cup Daikon radish, peeled, cut into julienne

  1 cup Coles rice wine vinegar

  ¼ cup white sugar

  Mushroom Pate

  40g butter

  ½ brown onion, diced

  2 cloves garlic, chopped

  300g swiss brown mushrooms

Method

• For the pickled vegetables, place the carrot and daikon into separate bowls and massage in ½ teaspoon salt into them. Bring the vinegar, sugar, and ½ cup of water to the boil in a small pot then pour over the vegetables. Set aside for 15 minutes to pickle.

  For the pate, heat half the butter in a frying pan over medium heat. Add the onion and cook for 1 minute to soften. Add in the garlic, mushrooms, and a pinch of salt and pepper. Continue to cook, stirring for 5-6 minutes, or until the mushrooms are cooked through. Remove from the pan and allow to cool slightly. Place the mushrooms into a blender and blitz with the remaining butter until smooth.

  Cut the tempeh into strips and toss in a bowl with the soy and maple syrup. Cook in a non-stick frying pan over medium heat for 2 minutes, or until golden and sticky.

  To assemble, spread the mushroom pate onto one side of the bread and the mayonnaise onto the other side. Add on pickled vegetables, tempeh, spring onions, coriander, and chili before serving.

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Moonfish Skewers with Watermelon Salad

Moonfish Skewers with Watermelon Salad

Recipe by Louis Tikaram

Ingredients

• 1 tbsp coriander seeds

  1/8 tsp each celery seeds, dried oregano, dried mint

  1/3 cup Squeaky Gate extra-virgin olive oil

  400 g moonfish, cut into 5cm cubes

  Sea salt

  Black pepper

  Watermelon Salad

  500 g watermelon, cut into 2.5cm cubes

  1 Spanish onion, thinly sliced

  2 cups baby rocket

  ¼ cup Squeaky Gate extra virgin olive oil

  1 tbsp Squeaky Gate white wine vinegar

Method

• To make the moonfish skewers, combine the herbs and spices in a mortar and pestle, then pound until coarsely ground. Transfer to a large bowl, add the olive oil, and season to taste with sea salt and freshly ground black pepper. Combine the mixture well.

  Drop the moonfish cubes into the marinade, then immediately skewer them. Cover and refrigerate for at least 30 minutes.

  Heat a barbecue or chargrill to medium heat. Cook the moonfish for 8-10 minutes, turning once or until golden and cooked through.

  For the watermelon salad, combine the watermelon, onion, and rocket in a large bowl. Mix the olive oil and vinegar, then season to taste and toss with the salad ingredients. Serve immediately with the moonfish.

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Kofta Curry

Kofta Curry

Recipe by Anjali Pathak

Serves – 4
Prep Time – 10 mins
Cook Time – 25 mins

Ingredients

• Kofta Curry

  500 g lamb mince

  ½ jar Patak’s Korma Paste

  3 tbsp fresh coriander, roughly chopped

  3 tbsp vegetable oil

  1 small onion, finely chopped

  400 ml can coconut milk

  50 ml cream or coconut cream

  salt, to taste

  steamed rice, to serve

  Coconutty Pappadums

  2 tbsp cashews

  2 tbsp toasted coconut chips

  ½ cup Patak’s Mini Pappadums, roughly crushed

Method

• In a bowl mix together lamb mince, 2 tbsp Patak’s Korma Paste and half the coriander until well combined.

  Using clean hands roll the mixture into small golf ball sizes.

  Gently heat half the oil and fry the meatballs until golden on all sides.

  In the meanwhile heat a large frying pan with the remaining oil.

  Fry the onions for 5 minutes. Stir in the remaining Patak’s Korma Paste and 50ml of water. Allow the spices to cook for 2 minutes.

  Pour in the coconut milk and cream and stir well.

  Season with salt and simmer for 10 minutes.

  Add the meatballs to the sauce and cook for a further 5 minutes.

  Meanwhile make the Coconutty Pappadums. Using a pestle & mortar, roughly crush the cashews and coconut chips. Add Patak’s Mini Pappadums and give it a final crush.

  Serve the Kofta Curry on top of steamed rice sprinkled with Coconutty Pappadums and the remaining fresh coriander.

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Potato Leek and Chorizo Stew

Potato Leek and Chorizo Stew

Recipe by Michael Weldon

Serves - 4
Prep Time - 5 minutes
Cook Time - 40 minutes

Ingredients

• 2 tbsp Squeaky Gate extra virgin olive oil, pus extra to garnish

  2 fresh chorizo sausages, chopped (or any good quality sausages)

  2 cloves garlic, peeled, chopped

  2 leeks, white part only, washed, roughly sliced

  6 Coles Carisma potatoes, roughly chopped into chunks

  1 litre Coles chicken stock

  Coles sea salt

  Coles pepper to taste

  3 bay leaves

  ¼ cup flat leaf parsley to garnish

  Zest of ½ lemon

  Coles Laurent Sourdough bread & butter to serve

Method

• Heat the oil in a heavy based saucepan over a medium heat. Add the chorizo and cook for 3-4 minutes or until it starts to render some of its fat.

  Add in the leeks and a pinch of salt and pepper. Continue to cook for 2-3 minutes, or until the leeks are starting to wilt, stirring occasionally.

  Add in the potatoes, chicken stock and bay leaves. Top up with a little water if the mixture is not covered in liquid and leave to simmer for 25 minutes, or until everything is softened.

  Ladle into serving bowls then top with parsley, lemon zest, extra virgin olive oil and serve with crusty buttered bread on the side.

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Artichoke Carbonara

Artichoke Carbonara

Recipe by Courtney Roulston

Serves - 2
Prep Time - 5 minutes
Cook Time - 20 minutes

Ingredients

• 200 g San Remo Spaghetti

  2 small fresh artichokes, trimmed & stored in lemon water

  2 tbsp Squeaky Gate extra virgin olive oil

  120g thick-cut pancetta, sliced into chunky batons

  3 large free-range egg yolks

  ¼ cup pecorino cheese, freshly grated, plus a little extra to serve

Method

• Place the artichokes into a pot of salted water and bring it to a boil. Add the spaghetti into the same pot and simmer for 10-12 minutes, or until the artichokes are tender and the pasta is al dente. Remove the artichokes and set them aside to cool, then slice them. Drain the pasta, reserving 2 cups of the cooking water.

  Meanwhile, add the oil and pancetta to a cool frying pan and place it over medium heat. Stir for 5-6 minutes or until the pancetta releases some of its natural fat and becomes slightly crispy. Add in the artichokes and gently warm them through.

  Whisk the egg yolks in a bowl with the pecorino cheese and some black pepper. Stir in 1 cup of the reserved pasta water until well combined.

  Transfer the spaghetti to the pan with the artichokes and pancetta. Pour in the egg mixture and toss until the sauce thickens and becomes velvety, adding a little extra pasta water if needed. Divide the pasta among serving bowls and top with a little extra olive oil and cheese before serving.

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Pan Con Tomate

Pan Con Tomate

Recipe by Courtney Roulston

Dietaries – Pescatarian
Serves – 4 as a snack or starter
Prep Time – 10 minutes
Cooking Time – 5 minutes

Ingredients

• 1 loaf rye sourdough or ciabatta loaf

  ½ cup (125ml) Squeaky Gate extra virgin olive oil, plus extra to serve

  1 large clove garlic, peeled

  Sea salt flakes

  4 large ripe beefsteak, vine, or heirloom red tomatoes

  12 white anchovies (Optional)

  ¼ cup chives, finely chopped

Method

• Split the Ciabatta loaf in half horizontally and then slice it into 3-inch-wide fingers or slice the Sourdough into 4 x 1cm slices.

  Heat a BBQ or grill pan over medium-high heat. Drizzle the bread with 75ml of the oil and season with sea salt. Grill the bread for 2 minutes on each side, or until charred and crispy. Remove the bread from the heat and place it onto a tray. Rub the surface of the bread with garlic while it is still warm and set it aside.

  Slice the tomatoes in half horizontally and run the cut surface through the large holes of a box grater that is set over a bowl, and discard the skins. Run the tomato pulp through a sieve for 1 minute to remove any excess tomato water. Drink the tomato water or use it in a salad dressing. Place the tomato pulp into a bowl, then season it with sea salt and mix in 30ml of olive oil.

  Spoon the tomato mixture over the toasted bread and top it with an anchovy fillet, chives, a final drizzle of extra virgin olive oil, and cracked pepper.

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Tempura Corn Fritter Bao Buns

Tempura Corn Fritter Bao Buns

Recipe by Michael Weldon

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

Ingredients

• ¼ cup mayo

  2 tbsp Mr Chen’s hoisin sauce

  1 tsp Mr Chen’s soy sauce

  12 Mr Chen's bao buns, steamed

  1 cucumber, sliced thinly

  Tempura batter

  ½ cup plain flour

  ½ cup corn flour

  1 cup ice cubes

  1 L ice-cold soda water

  Pinch of salt

  2 ears of corn

  1 carrot, julienned

  ¼ cabbage, shaved thinly

  2 spring onions, sliced thinly

  1 pack enoki mushrooms

Method

• In a large bowl, mix together the flours and salt. Slowly pour in the soda water until you get a thin batter that lightly coats a spoon. Add in the ice and keep chilled.

  In a bowl, mix together the mayo, hoisin, and soy sauce.

  In a second bowl, mix together the vegetables. Dust the vegetables with ¼ cup plain flour and drop them into the batter.

  In a large saucepan or deep fryer heated to 180°C, fry the tempura vegetables in batches. Cook until golden and crispy. Repeat until all the tempura is cooked.

  To assemble, spread the bun with the hoisin mayo, then add in the tempura vegetables, and finish with a couple of cucumber slices.

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Summer Sweetcorn Salad

Summer Sweetcorn Salad

Recipe by Kitchen Garden Foundation

Serves - 6

Ingredients

• 4 corn cobs, husks removed

  1 tbsp Squeaky Gate extra olive oil

  1–2 lettuce heads, such as cob, leaves separated

  1–2 radishes, thinly sliced, to garnish (optional)

  For the dressing:

  1 small handful of mint, finely chopped

  1 coriander sprig, finely chopped

  1 small handful of chives or 1 spring onion, finely chopped

  1 garlic clove, finely chopped

  ¼ cup buttermilk

  ¼ tsp Coles sea salt, to taste

  ¼ tsp Coles black pepper, to taste

Method

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

  Place the chargrill pan over a medium–high heat.

  Brush each corn cob with olive oil.

  Place the cobs on the chargrill pan and cook, turning regularly, for 20 minutes until the corn is lightly charred and softened.

  Remove from the heat and set aside.

  Dressing

  Whisk all of the ingredients in the small bowl and set aside.

  Assemble the Salad

  *Carefully slice the corn kernels from the cobs. Transfer to the serving bowl along with the lettuce leaves.

  Drizzle over the dressing and toss to combine.

  Garnish with the sliced radish, if using.

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Passionfruit Yoghurt Ice Cream

Passionfruit Yoghurt Ice Cream

Recipe by Courtney Roulston

Dietaries – gluten free
Serves – 4
Prep Time – 5 minutes, plus overnight freezing time

Ingredients

• 1 cup fresh passionfruit pulp, plus 3 whole passionfruit

  2 small ripe bananas, peeled, chopped

  1.5 cups Jalna vanilla yoghurt

Method

• Strain the seeds out of the passionfruit pulp then pour it into an ice cube tray. Add the sliced banana into an airtight container then place the passionfruit & banana into the freezer for at least 4 hours, or overnight to freeze completely.

  Place the yoghurt into the base of a food processor along with the frozen passionfruit & banana.

  Blitz until smooth and creamy, scraping down the sides occasionally to make sure there are no lumps. Stir through the pulp of 2 of the fresh passionfruit. Place back into the freezer for 30 minutes if the mixture needs freezing.

  Spoon into serving cups then top with extra fresh passionfruit. Store any extra ice cream in an airtight container and blitz again to loosen before serving.

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Salt ‘N Pepper Blooming Onion With Spicy Mayo

Salt ‘N Pepper Blooming Onion With Spicy Mayo

Ingredients

• Spicy mayo

  1 cup Japanese mayo

  ¼ cup sriracha sauce

  1 teaspoon Sichuan pepper corn

  10 teaspoon coriander seed

  2- piece clove

  4- piece star anise

  1 -piece cassia bark

  1 – piece small, dried chilli

  100 gr salt

• 2 x brown onion

  2 x cup rice flour

  2 x cup glutinous rice flour

  2 x cup tapioca starch

  1 x cup soda water

Method

• Spice Mayo

• Mix all ingredients together in a bowl, any left-over store in the refrigerator for the ultimate dipping sauce.

• Salt ‘n Pepper Spice

• Place all ingredients together on a baking tray and roast for 6 minutes, remove from the oven and toss well then roast again for another 4 minutes till very aromatic and fragrant.

  Grind to a fine powder in a spice grinder and store in an airtight container to sprinkle on everything.

• How to Slice a Bloomin' Onion

• Cut off 1/2 centimetre from the pointy stem end of the onion, then peel.

  Place the onion cut side down. Starting 1/2 centimeter from the root, make a downward cut all the way through to the board.

  Repeat to make four evenly spaced cuts around the onion.

  Continue slicing between each section until you have 16 evenly spaced cuts.

  Turn the onion over and use your fingers to gently separate the outer pieces.

  Bringing it all together

• Whisk the flour and starch together in a mixing bowl then Separate 1 cup of the flour mixture into another mixing bowl and combine with the soda water and whisk to a thin batter, it may need some more soda water to get it to the right consistency.

   Place the onion in a separate bowl, cut side up, and pour all of the batter on top. Continue to spoon over the batter to ensure every part of the onion is, especially between the "petals."

   Remove the onion from the batter and repeat the process with the flour mixture then shake off the excess.

  Fill a large deep pot with at least 10 centimetres of the oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 180 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut side down. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with you salt ‘n pepper mix and serve with spicy mayo.

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Rhubarb & Lemon Muffins

Rhubarb & Lemon Muffins

Recipe by Kitchen Garden Foundation

Serves - 6

Ingredients

• 200 g fresh rhubarb, chopped into 1 cm pieces

  3/4 cup (150 g) sugar

  2 cups (275 g) white flour

  2 tsp baking powder

  ½ tsp baking soda

  ½ tsp Coles ground cinnamon

  2 eggs

  ½ cup (100 ml) Squeaky Gate extra virgin olive oil

  1 cup Jalna Greek yoghurt

  1 tsp vanilla

  zest of one lemon (about 1 tsp)

  oil or butter for greasing muffin tins

Method

• Preheat the oven to 175°C (fan-forced).

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

  Grease the muffin tins.

  Combine sugar and chopped rhubarb in a medium-sized bowl and set aside.

  Sift flour, baking powder, baking soda and cinnamon into a large bowl.

  In a large (1-litre) measuring jug, whisk the eggs, olive oil, yoghurt, vanilla and lemon zest until combined.

  With a wooden spoon, stir the yogurt mixture into the dry ingredients, until just (barely) combined. Do not overmix – lumps and visible flour are okay.

  Add the chopped rhubarb and sugar mixture and continue to fold the mixture with the wooden spoon until just combined. Again, do not over stir the mixture or the muffins will be rubbery and heavy, not light in texture.

  Place the mixture into the greased muffin cups.

  Standard muffin tins: Bake for 20 to 25 minutes, or until muffins are golden brown and a skewer comes out clean when inserted in the centre.

  Mini muffin tins: Bake for 10 to 12 minutes, or until muffins are golden brown and a skewer comes out clean when inserted in the centre.

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Prawn Skewers with Chili Oil, Crispy Garlic & Finger Lime

Prawn Skewers with Chili Oil, Crispy Garlic & Finger Lime

Recipe by Colin Barclay

Ingredients

• 10 medium uncooked prawns, heads and tails removed

• 3 finger limes

• 5 lime leaves, shredded

Chili oil

• 1 cup Squeaky Gate extra virgin olive oil

• 100 g dried red chili, chopped

• 2 eschalots, peeled and halved

• 3 garlic cloves, halved

• 3 tsp smoked paprika

Crispy garlic

• ¼ cup Squeaky Gate extra virgin olive oil

• 6 garlic cloves, thinly sliced

Method

• Using scissors, split the prawn from the tail up the belly to the top of the head, being careful not to burst any of the head juices.

  Then use a sharp knife to cut through the tail meat and split it apart, making sure not to split the shell on the back.

  Chili oil

  Heat the olive oil in a saucepan over low heat. Add the dried red chili, eschalots, garlic cloves, and smoked paprika. Cook for about 10 minutes, stirring occasionally. Remove from heat and let it cool. Strain the oil and discard the solids.

  Crispy garlic

  Heat the olive oil in a small frying pan over medium heat. Add the thinly sliced garlic cloves and cook until golden and crispy. Remove from heat and transfer to a paper towel to drain excess oil.

  Thread the prawns onto skewers. Grill or cook on a barbecue for about 2-3 minutes on each side until the prawns are cooked through and slightly charred.

  To serve, squeeze the juice from the finger limes over the cooked prawns. Sprinkle with shredded lime leaves, crispy garlic, and drizzle with chili oil.

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Greens & Macadamia Pesto Pasta

Greens & Macadamia Pesto Pasta

Recipe by Diana Desensi

Ingredients

• 5 cups loosely packed basil

  ½ bunch cavolo nero

  ½ bunch parsley, picked

  300 ml Squeaky Gate extra virgin olive oil

  150 g macadamia nuts

  120 g Parmesan

  1 clove garlic

  ½ lemon

  Sea salt

Method

• Cook the pasta in a large saucepan with salted water. Drain the pasta, reserving pasta water.

  Meanwhile, for the pesto, process blanched cavolo nero, roasted macadamia nuts, and garlic clove until smooth.

  Add parsley, Parmesan, and drizzle olive oil to the mixture.

  Season to taste with lemon juice and salt.

  Add the pesto to the pasta and mix well, adding a little reserved pasta water to combine.

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