Sweet & Bitter Persimmon Salad

Sweet & Bitter Persimmon Salad

Ingredients

• ½ cup walnuts

  1 teaspoon salt

  1 shallot, finely sliced

  2 tablespoons squeaky gate balsamic vinegar

  3 tablespoons extra virgin olive oil

  3 medium hard persimmons

  5 pieces of radicchio

  1 pomegranate

Method

• Put sliced shallot in a small bowl. Add a pinch of salt and the balsamic vinegar. Let mixture steep for 10 minutes. Whisk in olive oil.

  Cut the pomegranate in half, tap the base with a wooden spoon to shake out the seeds and set aside.

  Cut the persimmons into wedges then Salt lightly in a large mixing bowl and dress with vinaigrette. Add radicchio leaves and toss together, transfer to a serving plate and scatter pomegranate seeds over the top, along with any juice from the bowl and top with walnuts.

More like this

Spaghetti Mussels Bianco

Spaghetti Mussels Bianco

Recipe by Courtney Roulston

Serves – 4
Prep Time – 10 minutes
Cooking Time – 15 minutes

Ingredients

• 400 g San Remo tubular spaghetti

  ¼ cup (60ml) Squeaky Gate extra virgin olive oil

  Sea salt

  black pepper

  1 small brown onion, sliced into thin wedges

  3 cloves garlic, finely chopped

  1 long red chili, finely chopped (optional)

  ½ bunch flat-leaf parsley, stalks finely sliced, leaves chopped

  ¾ cup dry white wine

  1 kg fresh black mussels, cleaned

  2 fresh truss tomatoes, deseeded, diced

  1 lemon, to serve

Method

• Bring a large pot of salted water to a boil and cook the spaghetti for 10-12 minutes, or until al dente. Drain and reserve ½ cup of the cooking liquid.

  Meanwhile, heat 2 tablespoons of the oil in a large high-sided frying pan over medium heat. Cook the onion and garlic for 1-2 minutes to soften slightly. Add the parsley stalks and white wine, then bring to a simmer.

  Turn up the heat to high and add the mussels. Cover with a lid and cook for 3-4 minutes, shaking the pan occasionally, until all the mussels have opened.

  Stir in the tomatoes and add the drained pasta to the pan. Cook for 1-2 minutes, adding a little reserved pasta water if needed. Stir in the parsley leaves and finish with lemon zest, a squeeze of lemon juice, and season with salt and cracked black pepper before serving.

More like this

Jackfruit Tacos

Jackfruit Tacos

Recipe by Courtney Roulston

Dietaries – Vegetarian, Vegan
Serves – 4
Prep Time – 10 minutes
Cooking Time – 15 minutes

Ingredients

• 1 can Coles Nature's kitchen jackfruit, drained

  2 tbsp Squeaky Gate extra virgin olive oil

  1 white onion, half sliced, half diced

  2 cloves garlic, minced

  ½ cup vegetable stock

  1 tsp Coles ground cumin

  1 tsp Coles smoked paprika

  1 tsp Coles dried oregano

  2 tsp Coles Finest maple syrup

  1 ripe avocado, peeled

  2 limes

  1 cup coriander sprigs

  Pinch of Coles Sea salt

  Coles Black pepper

  12 small tortillas, warmed

Method

• Chop the jackfruit chunks into thin slices from the core to the outside edge to make sure the tougher core section is chopped up as much as possible.

  Heat the oil in a large non-stick frying pan and cook the onion and garlic for 2 minutes to soften. Add in the chopped jackfruit along with the cumin, paprika, and oregano. Let the spices cook off then pour in the stock, half the maple syrup, salt, and pepper. Continue to cook for 5 minutes, or until the jackfruit has softened and the stock has been absorbed.

  Meanwhile, place the avocado flesh into a blender with the juice of 1 lime, remaining maple syrup, half the coriander, a pinch of salt. Blitz until smooth and creamy.

  To serve, spoon some of the jackfruit mixture onto the base of the tacos. Drizzle with the avocado cream and scatter with diced onion, coriander sprigs, and lime wedges on the side.

More like this

Confit Garlic Aioli

Confit Garlic Aioli

Recipe by Michael Weldon

Prep Time – 10 mins
Cook Time – 45 mins

Ingredients

• Confit Garlic

  2 heads of garlic, broken up into cloves

  2 cups Squeaky Gate extra virgin olive oil

• Aioli

  15 confit garlic cloves

  3 egg yolks

  1 cup Squeaky Gate extra virgin olive oil

  1 tsp Coles Dijon mustard

  1 tbsp white wine vinegar

  Sea salt

Method

• Preheat an oven to 160°C.

  In an oven-safe dish, add the garlic cloves, cover with olive oil, and add a pinch of salt. Cover with foil and place it in the oven. Cook until the garlic is softened and has a deep caramel colour. Once cooked, leave to fully cool.

  In a jug, combine the confit garlic cloves, olive oil, egg yolks, mustard, and a pinch of sea salt. With a stick blender, blend until combined into a smooth creamy aioli. Add the vinegar, blend, and adjust seasoning to your liking.

  Store the aioli in a jar and enjoy it with sandwiches, salads, or with chips.

More like this

Pork and Chive Dan Dan Dumplings

Pork and Chive Dan Dan Dumplings

Ingredients

• 10 Mr Chen’s Pork and chive dumplings

  4 green onions/Shallots finely sliced.

  1 tablespoon crushed peanuts

  ¼ cup picked coriander

• Dan Dan dressing

  10gr ground Sichuan pepper

  75ml water

  150gr brown sugar

  375ml Mr Chen’s soy sauce

  300ml black vinegar

  300gr Lao Gan ma crispy chili paste

  100gr minced garlic

  50ml sesame oil

Method

• Place all Dan Dan dressing ingredients into a large mixing bowl and whisk till the brown sugar is completely dissolved, set aside ready for serving.

  Bring a large pot of water to the boil and cook the Mr Chen’s pork and chive dumplings straight from the freezer for 8 minutes on the rolling boil.

  Strain the dumplings and divide into serving bowls.

  Give the Dan Dan dressing another whisk and add very generous amount over the dumplings.

  Top with sliced green onions, coriander and crushed peanuts.

  Store the remaining Dan Dan dressing in a jar for next time or enjoy with other dishes as a dipping sauce or condiment.

More like this

Yoghurt Marinated Chicken Salad With Yoghurt Dressing

Yoghurt Marinated Chicken Salad With Yoghurt Dressing

Recipe by Courtney Roulston

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

Ingredients

• 4 large boneless chicken thighs, trimmed

  1 cup Jalna Biodynamic yoghurt

  1 large lemon

  ½ bunch dill, chopped

  2 cloves garlic, minced

  Sea salt and pepper to taste

  1 tablespoons extra virgin olive oil

  2 baby gem lettuce, washed, sliced into quarters

  1 punet baby cucumbers, sliced on an angle

  ½ red onion, sliced into thin wedges

  6 red radish, washed, sliced

  12 pitted green olives, lightly crushed (Sicilian)

  1 teaspoon Dijon mustard

  2 teaspoons honey

Method

• Place the chicken into a bowl along with ½ the yoghurt, the zest and juice of ½ lemon, ½ the dill, minced garlic, salt and pepper. Mix well to coat the chicken all over the outside.

  Heat a grill pan over a medium heat. Drizzle the chicken with oil and cook for 3 minutes each side, or until charred on the outside and cooked through. Set the chicken aside to rest while you prepare the salad.

  On a serving platter arrange the lettuce, cucumber, onion, radish and olives.

  Mix together the remaining yoghurt with mustard, remaining dill, zest and juice of ½ lemon, honey, salt and pepper.

  Slice the chicken and place onto the salad. Drizzle over the yoghurt dressing and garnish with extra dill and cracked black pepper.

More like this

Quince & Oat Crumble

Quince & Oat Crumble

Recipe by Louis Tikaram

Ingredients

• Poaching Liquid

  2.5 kg sugar

  2.5 L water

  4 orange peels

  8 star anise

  2 cassia bark

• Quince

  1 kg fresh quince

  Scoop of Jalna Greek vanilla yoghurt

  1 nutmeg

  1 orange

• Crumble

  200 g Coles soft butter

  80 g brown sugar

  40 g white sugar

  2 whole eggs

  150 g Red Tractor oats

  110 g flour

  1/4 tsp baking soda

  1/4 tsp baking powder

  1/4 tsp sea salt

Method

• Poaching the Quince

  In a large pot combine all the ingredients for the poaching liquid, stir well, and bring to a boil.

  Peel, core, and quarter the quince. Store them in acidulated water to prevent oxidation.

  Add the quince and poaching liquid to a deep braising tray. Cover with baking paper and foil.

  Cook for 2 hours at 140 degrees until the quince is soft and has a deep red colour. Allow to cool and store in the liquid.

  Beat the butter, sugar, and eggs until smooth using a KitchenAid with a paddle attachment.

  In a separate bowl, whisk together the dry ingredients, then beat them into the wet mixture.

  Spread the mixture on an oiled and lined sheet pan. Place another sheet on top and flatten evenly.

  Peel back the top layer of baking paper and bake for 15 minutes at 180 degrees Celsius.

  Allow to cool on the tray. Set aside for later.

• To Serve

  Break up the crumble and arrange it in individual serving bowls.

  Spoon the poached quince over the crumble, along with some of the spiced liquid.

  Add a scoop of vanilla yoghurt and garnish with freshly grated nutmeg and orange zest.

  Enjoy the delicious Poached Spiced Quince & Oat Crumble!

More like this

Twice Cooked Coconut Beef Short Rib, Hot and Sour Salad & Roasted Rice

Twice Cooked Coconut Beef Short Rib, Hot and Sour Salad & Roasted Rice

Recipe by Louis Tikaram

Ingredients

• 1 plate of Coles beef short ribs

  1 L Kara coconut cream

  3 L Coles light chicken broth or water

  250 ml Coles oyster sauce

  300 ml Mega Chef fish sauce

  4 sticks of lemongrass

  1 handful of lime leaves

  4 long red chilies

  1 knob of galangal

  2 large eschalots

  1 bunch of mint

  1 bunch of coriander

  1 cup fresh lime juice

  2 birds eye chilies

  1 tsp dry chili powder

  2 cups white glutinous rice

  Hot and Sour Dressing

  Juice of 1 cup fresh lime juice

  50 ml fish sauce

  Finely sliced birds eye chilies

  1 tsp dry chili powder

  Roasted Rice

  2 cups white glutinous rice

  Braise the Beef Ribs

  1 L Kara coconut cream

  3 L Coles light chicken broth or water

  250 ml Coles oyster sauce

  300 ml Mega Chef fish sauce

  2 sticks of lemongrass

  Lime leaves (reserve 4 for the salad)

  Sliced galangal

  Finish and Serve

  Cooked beef short rib

  Reduced coconut braising liquid

  Herb salad (mint, coriander, sliced eschalots, chilies, lemongrass, and lime leaves)

  Hot and sour dressing

  Roasted rice

Method

• Prepare the Hot and Sour Dressing

  In a bowl, combine the fresh lime juice, fish sauce, sliced birds eye chilies, and dry chili powder. Stir well and adjust the seasoning if needed. Set aside.

  Prepare the Roasted Rice

  Soak the glutinous rice in cold water for 5 minutes, then strain. In a medium pot with a heavy base, dry cook the rice over medium-low heat until it becomes golden and smells nutty and toasted. This will take around one hour. Let it cool, then blend until it reaches a sand-like consistency.

  Braise the Beef Ribs

  In a large saucepan, add coconut cream, chicken broth, oyster sauce, fish sauce, lemongrass, lime leaves, and sliced galangal. Bring to a boil. Add the beef short ribs, cover with a lid or foil, and braise in the oven at 140 degrees for 3 to 3.5 hours. The ribs should be tender and soft. Let them cool completely, then refrigerate. This step can be done a day in advance.

  Strain and Reduce the Braising Liquid

  Strain the coconut braising liquid and return it to a small clean pot. Reduce the liquid until it thickens, becomes flavoursome, and darkens in colour. Keep it warm for serving.

  Finish and Serve

  Heat the cold beef short rib on a woodfire grill, BBQ, or fry pan until it develops a beautiful golden, crackling crust. Reheat slowly to ensure the rib is heated through. Place the rib on a large serving platter and generously drizzle with some of the reduced braising liquid. In a large mixing bowl, combine the picked mint and coriander leaves, sliced eschalots, chilies, lemongrass, and lime leaves. Dress the herb salad with the hot and sour dressing. Serve the beef rib with the dressed salad on top, and sprinkle roasted rice as a garnish.

More like this

Tomato Pasta With Miso & Togarashi

Tomato Pasta With Miso & Togarashi

Recipe by Courtney Roulston

Dietaries – meat free
Serves – 4
Prep Time – 5 minutes
Cooking Time- 20 minutes

Ingredients

• 400g San Remo pasta curls

  Sea salt to taste

  1 tablespoon extra virgin olive oil, plus extra to serve

  30g butter

  ½ brown onion, sliced

  3 cloves garlic, sliced

  2 punnets Perino tomatoes

  1 tablespoon white shiro miso paste

  1 tablespoons fish sauce

  1 x 200g tub fresh mozzarella cheese or large bocconcini

  1/3 cup fresh basil, leaves picked

  2 teaspoons togarashi

Method

• Bring a large pot of salted water up to the boil and cook the pasta for 10 minutes, or until al dente. Drain the pasta and reserve 1 cup of the cooking liquid.

  Meanwhile heat the oil and butter in a large frying pan over a medium heat. Cook the onion for 1-2 minutes then add in the garlic and cook for a further minute, or until fragrant. Add in the tomatoes, miso paste and fish sauce and cook until the tomatoes are starting to split.

  Cover the pan and leave to simmer for 4-5 minutes or until the mixture is starting to turn jammy. Remove the lid and use the back of a spoon to crush the tomatoes completely. Add the pasta into the tomato sauce along with a dash of the pasta water to loosen the mixture. Cook, stirring for 1-2 minutes to finish cooking the pasta then add in half the basil leaves.

  Place the pasta into serving bowls then break over the fresh mozzarella cheese. Sprinkle over the togarashi, basil leaves and a drizzle of extra virgin olive oil before serving.

More like this

Whitebean Mash with Warm Harissa Oil

Whitebean Mash with Warm Harissa Oil

Recipe by Courtney Roulston

Dietaries – Vegan, vegetarian, gluten-free
Serves – 4-6 as a side
Prep Time – 10 mins
Cooking Time – 10 mins

Ingredients

• 2/3 cup Squeaky Gate extra virgin olive oil

  1 brown onion, peeled, sliced into half moons

  2 cloves garlic, finely sliced

  2 tsp harissa paste

  1 tsp whole cumin seeds

  2 tbsp pine nuts, toasted

  Sea salt

  Black pepper

  1 lemon

  2 tsp Coles Finest maple syrup

  2 x 400 g Coles butter beans, drained

  1 tbsp Wellness Road tahini paste

  ¼ cup dill, sprigs picked

Method

• Heat ½ cup of the oil in a frying pan over medium heat. Add the onion and garlic, then cook for 5 minutes, or until they are softened and fragrant. Add the harissa paste and cumin seeds and cook, stirring for 2 minutes or until the oil has turned a terracotta red colour and is infused with everything. Remove from the heat and add the zest of ½ lemon and season with sea salt. Set aside.

  Place the drained beans into a blender along with the remaining oil, juice of the lemon, maple syrup, tahini paste, and a pinch of salt.

  Blitz until smooth, adding a small dash of water if the mixture needs loosening.

  Spread onto the base of a serving plate and use the back of a spoon to spread it out, leaving little pockets on the surface. Scatter the toasted pine nuts over it, then drizzle the harissa-infused oil on top. Garnish with dill, then serve with torn Lebanese bread or raw crudité on the side for dipping.

More like this

Salt n Pepper Prawns with Lime & Japanese Mayo

Salt n Pepper Prawns with Lime & Japanese Mayo

Recipe by Louis Tikaram

Ingredients

• 1 kg small green tiger/king or banana prawns, peeled, tails and heads intact

  250 ml fish sauce

  Vegetable oil, for deep-frying

  150 g cornflour

  2 tbsp sea salt flakes, plus extra to serve

  1 tbsp white pepper, finely ground

  1 tbsp Sichuan pepper, finely ground

• Garnish

  Lime wedges

  Japanese mayo

Method

• In a mixing bowl, combine the prawns and fish sauce. Allow them to marinate for 1 minute, then remove the prawns and drain them.

  Preheat vegetable oil in a wok to 190°C.

  In a separate bowl, combine the cornflour, sea salt flakes, white pepper, and Sichuan pepper. Dust the prawns with the salt and pepper mixture, shaking off any excess, and deep-fry them in batches. Stir occasionally and cook until they turn light golden and crisp, which should take about 2-3 minutes.

  Remove the prawns from the oil and drain them on absorbent paper.

  Serve the prawns with lime wedges, Japanese mayo, and an additional sprinkle of salt mixed with white pepper and Sichuan pepper.

More like this

Butter Chicken Sausage Rolls

Butter Chicken Sausage Rolls

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 30-40 mins

Ingredients

• 1 Onion, diced

  1 kg chicken mince

  4 tbsp Patak’s butter chicken paste

  ½ cup Coles ricotta cheese

  ¼ cup breadcrumbs

  4 sheets butter puff pastry

  2 eggs, whisked

  2 tbsp white sesame seeds

  2 tbsp black sesame seeds

Method

• In a small frypan, fry off the diced onion until softened, then let it cool.

  In a large mixing bowl, combine the cooked onion, chicken mince, Patak’s butter chicken paste, ricotta cheese, and breadcrumbs. Season the mixture with sea salt.

  Lay out the puff pastry sheets and add a log of the sausage roll filling onto each pastry sheet. Roll the pastry over the sausage mix until there is a tail of pastry hanging out. Brush the exposed pastry with egg wash. Roll up to finish the sausage roll and cut it into the size you prefer.

  Arrange the sausage rolls on a baking paper-lined tray, brush them with egg wash, and sprinkle with white and black sesame seeds.

  Cook at 180°C until the pastry is golden brown and puffed.

  Serve the butter chicken sausage rolls with a spiced yoghurt dipping sauce.

More like this

Cinnamon Yoghurt Scones

Cinnamon Yoghurt Scones

Recipe by Michael Weldon

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

Ingredients

• 2 cups plain flour

  ¼ cup sugar

  50 g butter

  2 tsp baking powder

  1 tsp Coles cinnamon

  Pinch Coles sea salt

  ¼ cup sultanas

  ¾ cup Jalna Greek sweet and creamy original yoghurt

Method

• Add the dry ingredients into a mixing bowl and combine.

  Add in the butter and rub it through the flour until the mixture resembles breadcrumbs.

  Add in the yoghurt and mix through to form a dough. Turn out onto a bench and gently fold until it comes together. It's important to bring the dough together as quickly as possible without overworking it.

  Form the dough into a rough square. Then cut into squares. Place them onto a lined baking tray, brush the top of the scone with a little extra yoghurt, and sprinkle with sugar.

  Bake at 210°C for 12-15 minutes until the scones are golden and fluffy.

  Once the scones are cooked, serve with jam and yoghurt.

More like this

Wagyu Bites

Wagyu Bites

Ingredients

• 500gr sirloin Wagyu steak

  1 pinch Sea Salt

  1 pinch cracked black pepper

  Splash of Olive Oil

  1 tbsp chopped Chives

  Fresh baguette

  Horseradish Mayo

  4 tbsp grated Horseradish

  3 tbsp Japanese Mayo

  Squeeze of Lemon Juice

  1 pinch Sea Salt

  Splash of Worcestershire

  Caramelised Shallot

  5-6 Shallots Thinly Sliced

  1 tbsp Butter

  Splash Olive Oil

Method

• Allow the steak to come to temperature for about half an hour.

  Season the steak generously with olive oil, salt and pepper.

  Cook steak on the grill for another 3-4 minutes each side to get a nice crust, remove from the heat and allow to rest for 10-15 minutes on a cutting board.

  For the Horseradish Mayo, mix all ingredients together in a small mixing bowl and set aside.

  To make the caramelized shallots pour olive oil and butter into a pan over medium heat. Add shallots. Cook down until brown and fragrant.

  Slice the fresh baguette, season with olive oil, salt and pepper the toast the on the grill.

  Add horseradish mayo to the toasted baguette. Then layer caramelized shallots, sliced wagyu, and garnish with chopped chives.

More like this

Whipped Squeaky Gate Olive Oil Butter

Whipped Squeaky Gate Olive Oil Butter

Ingredients

• 200 g Coles salted butter at room temperature.

  100 ml Squeaky Gate extra-virgin olive oil

  1 tsp Coles Sea salt

Method

• In a large mixing bowl whisk the butter for 2 minutes till it is light and fluffy.

  Have a rest then add the olive oil and salt flakes then whisk for another 2 minutes.

  Have another rest then whisk as fast as possible for another minute.

  The butter should be smooth and glossy.

  Store in an airtight container though for the tastiest option serve straight away.

More like this

Pork Schnitzel with Potato & Egg Salad

Pork Schnitzel with Potato & Egg Salad

Recipe by Brent Draper

Serves – 2
Prep Time – 0 mins
Cook Time – 0 mins

Ingredients

• 2 pork chops

  1/4 cup flour

  1 egg for crumbing + 2 eggs for salad

  1 cup panko bread crumbs

  2 medium potatoes

  4 asparagus stalks

  2 spring onion stalks

  1/4 red onion

  1 tsp lemon zest

  2 tbs mayonnaise

  1 tsp curry powder

  1/2 tsp English mustard

  1/4 cup capers

  Reserved capers brine

  Dill

  Bunch of Parsley

  Oil for frying

Method

• Preheat oven to 200 degrees

  Cut potatoes into 1cm x 1cm pieces - oil, season them with salt and place in the oven for 20 mins.

  Place pork chops in between two pieces of baking paper and hit with something heavy like a rolling pin or mallet/weight to flatten.

  Place pork chops in a bowl and pour over a small amount of capers brine and leave to side.

  Prep asparagus stalks by trimming ends.

  Place asparagus, spring onions and red onion into a bowl, lightly oil and season

  On a grill pan on high heat place asparagus, spring onions and red onion. You’re looking for some char marks, don’t overcook.

  Dice asparagus, spring onions and red onion once cooked into 1cm pieces. Leave to the side.

  In a pot, boil water and place in 2 eggs for 6-8 minutes.

  Once potatoes are cooked, pull them out and leave to side to cool.

  Pull eggs out of water, take off the shell and dice into 1cm cubes and leave to the side.

  In three different bowls, organise breading station - cracked egg, 1 cup panko bread crumbs, 2 tbs flour. Season panko bread crumbs with salt and pepper.

  Place pork chop into the flour and coat both sides, shake off excess.

  Place pork chop into the egg mixture and coat both sides, shake off excess

  Place pork chop into bread crumb mixture and coat both sides, set to the side.

  In a pan, heat oil to 180 degrees and cook schnitzels cooking on both sides until golden brown. 2-3 minutes per side.

  In a large bowl, place in potatoes, asparagus, spring onion, red onion, 1 tsp lemon zest, 1/4 cup capers, 2 tbs mayonnaise, 1 tsp curry powder, 1 tsp English mustard, 1 tbs finely chopped dill - mix through well and leave to the side.

  Once pork chop is cooked, place onto a paper towel and allow excess oil to drip off.

  Plate up by placing schnitzel down first, then topping with potato salad, serving with a wedge of lemon on the side.

More like this

Stir-Fried Beef Fillet Bulgogi

Stir-Fried Beef Fillet Bulgogi

Recipe by Keith Murray

Serves - 2
Prep - 30 min

Ingredients

• 350 g beef fillet (or sirloin)

  ½ sliced onion

  200g firm vegetable of your choice ( broccolini, mushroom, carrot)

  Chilli *optional

• Marinade

  4 tbsp soy

  2 tbsp sugar or to taste

  2 tbsp mirin

  ½ pear grated (or kiwi fruit)

  2cloves garlic grated

  1 tbsp sesame oil

  ½ onion grated

  Dash ground black pepper & salt to taste

• Pickled Onions

  ½ cup sugar ½ cup pure white vinegar

  ½ cup water

  Mix together and marinade for 10 mins

Method

• Marinade

  Blend all ingredients till smooth

• Beef Bulgogi

  Slice the beef thin as possible ( slice the onions and mix with the sliced beef add the marinade and leave in the fridge for 30 minutes (overnight for best results)

  Add the vegetables of your choice and mix through the beef

  Heat up a wok or heavy frying pan add a little oil and when smoking hot add the beef mix

  This can be done in batches to avoid stewing the beef

  Bulgogi means fire beef so the beef should be nice and caramelized with some flames licking of the pan to get a taste of fire in the dish

  Serve with steamed Korean sticky rice

• Pickled onions

  1 brown onion sliced fine

More like this

Miso Glazed Salmon with Dill & Aonori Crumbs

Miso Glazed Salmon with Dill & Aonori Crumbs

Recipe by Robbie Oijvall

Ingredients

• Miso Glaze

  250 g white miso

  75 ml cooking sake

  75 ml mirin

  150 g brown sugar

  Dill & Aonori Panko Crumbs

  100g panko breadcrumbs

  Pinch of dried dill

  Pinch of aonori (Seaweed powder)

  Pinch of salt

  Garnish

  Shiso

Method

• Put the sake and mirin in a pot and simmer to burn off the alcohol and reduce by 1/3. Then add the brown sugar and miso. Stir on low heat until the sugar dissolves and the sauce thickens.

  Brush the salmon pieces with some of the miso glaze and let them marinate while toasting the breadcrumbs with the seaweed powder and dried dill until fragrant. Season with a pinch of salt.

  Skewer the salmon and place it on a hot BBQ. Cook for about 1 minute on each side, brushing the salmon with the miso glaze until it becomes nice and caramelized.

  Serve with a wedge of lime, dill, and shiso.

More like this

Tomato Tartare

Tomato Tartare

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins
Cook Time – 5 mins

Ingredients

• 2 large truss tomatoes, peeled and diced

  1 punnet of cherry tomatoes, diced

  1 tub semi sun-dried tomatoes, diced

  ¼ cup green olives, diced

  2 tbsp baby capers

  1 shallot, finely diced

  Squeaky Gate extra virgin olive oil

  Pinch of sea salt

  Pinch of black pepper

  1 block of silken tofu

  1 tbsp Coles soy sauce

  1 tsp Maggi sauce

  2 sheets of nori, toasted over a flame

  ¼ cup toasted breadcrumbs

Method

• Lay the tofu in a tray and press with a plate and a can from the pantry to squeeze out excess moisture.

  Once pressed, place the tofu in a bowl and blend it with the soy sauce, Maggi sauce, and sesame oil. Keep the mixture chilled in a tub.

  In a large mixing bowl, combine the diced truss tomatoes, cherry tomatoes, semi sun-dried tomatoes, olives, capers, and shallot. Season with olive oil, salt, and pepper.

  To serve, spread the tofu on the base of a bowl, then top it with the tomato mixture to fully cover the tofu. Garnish with the toasted nori, crushed into small pieces, and the toasted breadcrumbs.

More like this

Yoghurt Flatbread Manoushe

Yoghurt Flatbread Manoushe

Recipe by Michael Weldon

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

Ingredients

• 150g Jalna Greek yoghurt

  150g Self raising Flour

  1 tbsp Squeaky Gate extra virgin olive oil

  Pinch of salt

  Meat Topping

  200g Lamb mince

  1 onion

  2 garlic cloves

  4 cherry tomatoes

  ¼ bunch parsley

  1 tsp Coles smoked paprika

  1 tsp garlic powder

  1 tsp Coles cumin

  Coles Sea Salt

  Garnish

  ¼ bunch parsley, sliced thinly

  Lemon wedges on the side

Method

• In a bowl, mix together the yoghurt, flour, olive oil, and a pinch of salt. Mix and knead into a ball of dough. Allow it to rest.

  In a food processor, pulse all the topping ingredients until a sticky paste is formed.

  Roll the dough out into 4 round discs about ½ cm thick. Spread the meat mixture over the rolled-out dough.

  Heat an oven-safe frypan over medium-high heat. Add a drizzle of olive oil and cook the dough. Transfer the pan to the oven and cook for 8 minutes until the mince is cooked.

  Cut into quarters and top with parsley.

More like this