Crushed Cucumber Salad

Crushed Cucumber Salad

Ingredients

• 2 telegraph cucumber

  ¼ teaspoon Coles Sea salt

  2 cloves garlic - minced

  1 tablespoon Coles light soy sauce

  ½ tablespoon black Chinkiang vinegar

  1 teaspoon Coles sesame oil

  1 pinch Coles sugar

  1 tsp chilli oil

  1 tablespoon toasted white sesame seeds.

Method

• Wash the cucumbers under cold water, then use the side of a knife/rolling pin or mallet to crush then flat on a chopping board, once it is nice and flat cut it into bite-sized pieces and chop off the stem.

  Transfer the cut cucumber to a medium mixing bowl and sprinkle evenly with salt.

  Leave to marinate for 10 minutes then drain the water.

  Add light soy sauce, black vinegar, sesame oil, sugar, minced garlic and chilli oil.

  Toss well and season with sesame seeds.

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envy™ Apple Tuna Tartar, Dill & Chive Oil with Macadamia Cream

envy™ Apple Tuna Tartar, Dill & Chive Oil with Macadamia Cream

Serves – 4

Ingredients

• 400g sashimi grade tuna, blood line removed and wrapped tightly in clingfilm

  ½ cup extra virgin olive oil, plus extra for garnishing

  ¼ bunch dill (30g), chopped plus extra dill fronds for garnishing

  1/4 bunch chive (20g)

  2 envy™ apples, chilled

  4 radishes, washed and chilled

  2 tablespoons (30g) salted Lilliput capers, rinsed, drained and dried

  Macadamia cream

  1 cup (130g) macadamias, soaked in one cup of boiling water from the kettle for 30 mins.

  1 tablespoon apple cider vinegar

  ¼ cup grape seed oil

  ½ teaspoon salt flakes

Method

• Place the wrapped tuna in the freezer for 30 minutes to help firm it up.

  Make the macadamia cream by draining away the water and adding the softened nuts to a blender along with the vinegar, olive oil, salt flakes and half a cup of water (preferably filtered). Blitz until super smooth, adding extra salt and some pepper to taste. Scrape out into a bowl and set aside to chill in the fridge.

  Wash and dry the blender and add the chopped dill, chives, and olive oil and blitz until super smooth and bright green. Strain through muslin.

  Finely slice the cheeks of the envy™ apples and radishes on the mandolin or with a very sharp knife.

  Remove the fish from the freezer, unwrap, and cut into .5cm slice with said sharp knife.

  Place a swodge of chilled macadamia cream on each plate and build up the tuna, envy™ apple and radish.

  Dress with some drips of dill oil and dill fronds and some salt flakes and freshly ground pepper.

  Add a tablespoon of oil to a small pan and fry the capers for a minute or two until crisp, then sprinkle over the top and drizzle over some olive oil, salt flakes and freshly ground pepper.

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Spiced Plum Jam

Spiced Plum Jam

Recipe by Michael Weldon

Prep Time – 10 mins
Cook Time – 30 mins

Ingredients

• 600g Montague Tree Plums, diced

  200g caster sugar

  1 cinnamon quill

  2 star anise

  2 pieces of orange peel

  ¼ cup coconut rum

  Pinch of salt

  1 piece of cheese cloth

  1/2 lemon cut into wedges

Method

• In a large saucepan combine the plums, sugar, cinnamon, star anise, orange, rum and a pinch of salt. Tie the lemon wedges into a parcel. Add that to the mixture. Place over a low heat and cool stirring occasional until the jam thickens and everything is cooked together.

  Pour jam into a sterilised jar. Allow to cool and serve with toast or scones.

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Banana & Oat Honey Buzz Smoothie

Banana & Oat Honey Buzz Smoothie

Recipe by Courtney Roulston

Dietaries – Vegetarian, dairy-free
Serves – 2
Prep Time – 15 mins

Ingredients

• ½ cup Red Tractor rolled oats

  1 tbsp Red Tractor chia seeds

  2 cups unsweetened oat milk

  Juice of ½ orange

  2 bananas, peeled, roughly chopped plus one extra to garnish

  1 cup ice

  1 tsp ground cinnamon

  1 tbsp honey, plus extra to serve

Method

• Place the oats, chia seeds, milk, and orange juice into the jug of a high-speed blender and let them sit for 5 minutes to soften.

  Add the banana, ice, half the cinnamon, and honey. Blitz until smooth and creamy.

  Drizzle some honey around the inside edge of two serving glasses, then sprinkle with cinnamon so it sticks to the honey and coats the glass.

  Pour the smoothie into the serving glasses and garnish with sliced banana and chia seeds.

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Quick Japanese Chicken Curry

Quick Japanese Chicken Curry

Recipe by Louis Tikaram

Ingredients

• ¼ cup Squeaky Gate extra virgin olive oil

  4 diced chicken thigh fillets

  1 small onion diced

  1 large carrot diced

  1 large potato diced

  1 tbsp butter

  1½ tbsp plain flour

  2 tbsp hot curry powder

  2 cups Coles chicken stock

  2 tbsp Coles soy sauce

  1 tbsp Coles honey

  1 cup coriander leaves

Method

• In a medium-sized saucepan, heat the olive oil and cook the chicken on high heat. Add the onion, carrot, and potato and cook until they are just cooked, for about 10 to 12 minutes.

  Remove the cooked ingredients from the pot without cleaning it. Add butter to the same pot and cook for a few minutes until it darkens to a golden colour. Add flour and stir for 2 minutes. Then, add curry powder and mix well.

  Gradually add the stock, stirring constantly. Return the cooked ingredients back to the pot.

  Bring the mixture to a simmer over medium heat and season with salt, soy sauce, and honey.

  Garnish with coriander and serve with rice.

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Chicken & Mushroom Ragu Spaghetti

Chicken & Mushroom Ragu Spaghetti

Serves - 4

Ingredients

• 1pkt San Remo Spaghetti

  200g chicken mince

  250g button mushrooms, sliced finely

  1 small white onion, diced finely

  2 garlic cloves, sliced thinly

  4 sprigs of lemon thyme, chopped finely

  1 x jar of tomato passata

  2tbs porcini mushroom powder

  1 cup vegetable stock

  ½ bunch of basil

  ½ cup olive oil

  ½ cup grated parmesan

  Salt & pepper

Method

• Cook pasta as per packet directions.

  In a large pan, heat olive oil on medium heat. Add onion, garlic, lemon thyme, chicken and cook for 3 to 5mins.

  Next, place mushrooms into pan and sauté for 2 to 3mins.

  Add porcini, tomatoes, stock and reduce heat to a simmer. Cook for 8mins or until sauce has thickened.

  Season the sauce with salt and pepper.

  Tear basil leaves and add to pan. Finally strain pasta and toss through the sauce.

  Serve with grated parmesan.

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Charred Lettuce with Nam Prik

Charred Lettuce with Nam Prik

Recipe by Courtney Roulston

Dietaries – gluten-free, meat-free
Serves – 4
Prep Time – 10 minutes
Cooking Time – 5 minutes

Ingredients

• 1 medium iceberg lettuce, cut into 6 thick wedges

  1 tbsp Squeaky Gate extra virgin olive oil

  Sea salt

  2 tbsp roasted peanuts, roughly chopped

  1/3 cup coriander, sprigs picked

  Nam Prik

  1 clove garlic

  1 tbsp ginger, peeled, chopped

  1 long red chilli, roughly chopped

  1 tbsp fish sauce

  2 tsp brown sugar

  Juice of 1 lime

  1/2 vine tomato, peeled, chopped

Method

• To make the Nam Prik, place everything into a small food processor and blitz until it is well combined. Taste for balance and set aside.

  Heat a griddle pan over high heat. Drizzle the oil and a pinch of salt over the lettuce and cook for 1-2 minutes or until the lettuce is charred and smoky on the outside.

  Arrange the lettuce onto a serving platter, then spoon over the Nam Prik while the lettuce is still warm. Garnish with peanuts and coriander before serving.

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Barramundi in Thai Style Buerre Blanc

Barramundi in Thai Style Buerre Blanc

Recipe by Michael Weldon

Serves - 2
Prep Time - 5 mins
Cook Time - 10 mins

Ingredients

• Kaffir lime

  Sliced Chilli

  2 x fillets of Barramundi

  White wine

  Chicken stock

  Fish Sauce

  Block of Butter

  Lime

  Coriander

  Salt & Pepper

Method

• Heat a grill pan over a high heat. Drizzle the pan with oil and add fish skin side down. Press fish down on pan for the first 30 seconds to maintain good coverage to pan. Cook skin side down for 70% of cooking time.

  Look for fish to change colour to see if it is cooked half through.

  Flip fish once cooked half through and cook on second side for 1-minute.

  Remove fish and rest.

  Beurre Blanc Sauce

  In a pan reduce white wine, chicken stock , white wine , vinegar to a third.

  Heat up base and add cube of butter at a time and whisk until thick.

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Olive Oil Fried Eggplant with Spicy Olive Sauce

Olive Oil Fried Eggplant with Spicy Olive Sauce

Recipe by Michael Weldon

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

Ingredients

• 2 eggplants, peeled and cut into slices

  Squeaky Gate olive oil

  Sea salt

  Black pepper

  Spicy Olive Sauce

  1 onion, diced

  1 garlic clove

  1 tin of tomatoes

  1 tsp Coles red chili flakes

  200 g pitted green olives

  Garnish

  Picked rosemary and thyme

  Green chili

  Parmesan

Method

• In a saucepan, fry the diced onion and garlic in olive oil. Once softened, add the red chili flakes and quickly toast them.

  Add the tin of tomatoes to the saucepan with a pinch of salt and half a can of water. Simmer for 5 minutes until the mixture thickens. Then, add the green olives and season the sauce to your liking.

  In a separate frying pan, shallow fry the eggplant slices in olive oil until they are cooked through. Then, transfer the eggplant to the tomato sauce and cook for an additional 5 minutes so that the eggplant can soak up the flavours of the sauce.

  Serve the olive oil fried eggplant with the spicy olive sauce, and top it with picked rosemary, thyme, green chili, and Parmesan.

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Nectara Sangria

Nectara Sangria

Ingredients

• 4-5 Nectara nectarines, sliced

  750ml non-alc Sparkling red wine (such as sparkling ruby cabernet)

  4-5 sprigs mint

  3-4 sprigs tarragon

  1 quill cinnamon

  4-5 star anise

Method

• Fill a 1 litre jug with ice, interspersing with the nectarine slices, herbs and spices.

  Sploosh in the sparkling wine, and leave everything to get friendly for at least half an hour before serving.

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Radicchio with Yogurt Ranch

Radicchio with Yogurt Ranch

Recipe by Michael Weldon

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

Ingredients

• 2 radicchio, cut into quarters lengthwise to get 8 wedges

  2 baby cos lettuce, cut into quarters lengthwise to get 8 wedges

  Yogurt Ranch

  2 cups Jalna Greek Yoghurt

  1 tsp Coles onion powder

  1 tsp Coles garlic powder

  1 bunch of fresh dill, finely chopped

  1 tbsp apple cider vinegar

  1 tbsp Coles Dijon mustard

  Pinch of salt

  Pinch of black pepper

  Garnish

  Squeaky Gate extra virgin olive oil

  Chopped smoked almonds

  Pickled red onions

  Chopped chives

Method

• In a bowl, combine the ingredients for the yogurt ranch dressing. Mix them together well.

  To serve, arrange the radicchio and lettuce wedges side by side, alternating them. Drizzle the yogurt ranch dressing generously over the wedges. Sprinkle with chopped smoked almonds, pickled red onions, and chopped chives.

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Perino Tomato and Anchovy on Toast with Pickled Shallots

Perino Tomato and Anchovy on Toast with Pickled Shallots

Recipe by Michael Weldon

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

Ingredients

• 1 Punnet of Coles Perino Tomatoes, sliced thinly

  8 slices of Dark Rye Sourdough

  Butter for bread

  Squeaky Gate extra virgin olive oil

  Pickled Shallots

  2 shallots, sliced thinly

  ½ cup vinegar

  1/4 cup sugar

  Pinch of Coles sea salt

  2 tins Ortiz anchovy

  ¼ bunch chives, sliced thinly

Method

• In a saucepan, boil the vinegar, sugar, ¼ cup of water, and a pinch of salt. Once boiling, pour over the shallots and allow them to cool down completely to room temperature.

  In a griddle pan or on a grill, toast the bread until crisp, then spread with a bit of butter.

  Lay the toast out on a board, then top with thin slices of tomato to fully cover the top of the bread.

  Season with a pinch of salt and lay 2 anchovy fillets over the top. Lay the pickled shallots over the top, then garnish with chives. This could be the meaning of life.

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Dumpling Gado Gado Salad

Dumpling Gado Gado Salad

Recipe by Courtney Roulston

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

Ingredients

• 1 pack Mr Chen's pork & chive dumplings (12)

  100g green beans, blanched for 3 minutes

  200g Chinese cabbage, chopped into chunks

  2 free-range eggs, boiled for 7 minutes, peeled, sliced in half

  1 Lebanese cucumber, sliced

  1 carrot, shredded

  2 cups bean sprouts

  1 long red chilli, julienned

  ½ cup coriander sprigs to serve

  1 tbsp Asian fried shallots

  Squeaky Gate extra virgin olive oil for frying

  Gado Gado Sauce

  1/3 cup natural crunchy peanut butter

  1 tbsp red curry paste

  1 tsp sriracha chili sauce

  1 clove garlic, minced

  1.5 tbsp lime juice

  ½ cup coconut milk plus ½ cup water

Method

• Place all the Gado Gado sauce ingredients into a small frying pan over medium heat. Whisk to combine then bring up to a simmer and cook, stirring occasionally for 6-8 minutes, or until thickened and combined. Taste for balance, season, then set aside and keep warm.

  Place the dumplings into a frying pan with a dash of oil and 1 cup water. Bring up to the boil then cover with a lid to steam for 5-6 minutes. Once the water has been absorbed, keep cooking the dumplings for 3-4 minutes to crisp up the bottom.

  Place the green beans, cabbage, carrot, cucumber, bean sprouts, dumplings, and eggs onto a serving plate.

  Drizzle with the Gado Gado sauce then garnish with chili, coriander, and fried shallots.

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Greek Yoghurt Cake With Lemon, Thyme & Honey

Greek Yoghurt Cake With Lemon, Thyme & Honey

Recipe by Courtney Roulston

Ingredients

• 1 cup Jalna Greek yoghurt, plus extra to serve

  1 cup (250ml) Squeaky Gate extra virgin olive oil

  2 free-range eggs

  1 large lemon

  ¾ cup caster sugar

  2 cups self raising flour

  Pinch Coles sea salt flakes

  1/3 cup Coles honey

  1 tsp vanilla bean paste

  1 tbsp fresh thyme leaves

Method

• Preheat the oven to 180 degrees C. Grease and line a 20cm springform tin.

  Place the yoghurt, oil, eggs, half the lemon zest, half the lemon juice, and sugar in a large mixing bowl. Whisk to combine and dissolve the sugar.

  Sift in the flour and season with a pinch of sea salt. Gently fold flour through the mixture until you have a smooth batter.

  Pour into the prepared tin and bake for 50 minutes, or until cooked when tested with a wooden skewer. Allow to cool in the tin for 5 minutes.

  Place the remaining lemon zest, lemon juice, honey, vanilla, and thyme in a small pot over medium heat. Gently simmer to infuse. Remove the cake from the tin and place onto a serving plate. Drizzle with the honey and thyme mixture then slice and serve with a dollop of yoghurt on the side.

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Spicy Tandoori Grilled Chicken

Spicy Tandoori Grilled Chicken

Recipe by Louis Tikaram

Ingredients

• 1.2 kg whole chicken

  1 jar of Patak’s spicy tandoori paste marinade

  1 tsp salt

  1 tbsp canola oil

  Coriander sprigs, to serve

  2 lime halves, to serve

Method

• Place the chicken, breast-side down, on a clean work surface. Use kitchen scissors to cut along each side of the backbone to remove it. Place the chicken breast-side up and press down on the breastbone to flatten it.

  In a large mixing bowl, add the chicken and smother it with Patak’s spicy tandoori paste marinade. Turn the chicken to coat it completely and season with salt. Place it in the fridge for 1 hour to develop the flavours.

  Heat a covered barbecue on medium heat. Brush the chicken with oil and season it. Cook it on the barbecue grill for 10 minutes on each side or until golden brown. Halve the limes and cook them on the grill at the same time until they are charred and fragrant. Set them aside for later. Once the chicken is grilled on both sides, continue to cook it in the covered barbecue using indirect heat for 45 minutes to 1 hour, or until the chicken is cooked through. Set it aside, covered, for 10 minutes to rest.

  Serve the grilled chicken with charred limes and coriander sprigs.

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Crispy Fried Eggplant with Black Vinegar Caramel

Crispy Fried Eggplant with Black Vinegar Caramel

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins
Cook Time – 25-30 mins

Ingredients

• 4 eggplants, cut into thick batons

  1 cup Coles plain flour, plus extra for dusting

  1 tsp baking powder

  1 tsp sea salt

  1 bottle of ice-cold soda water

  Squeaky Gate extra virgin olive oil

  Black Vinegar Caramel

  1 onion, finely diced

  2 garlic cloves, grated

  1 small piece of ginger, grated

  1 tsp Coles chili flakes

  ½ cup black vinegar

  ¼ cup brown sugar

  1 tbs Coles soy sauce

  Garnish

  Thinly sliced spring onion

Method

• In a bowl, mix the flour, baking powder, and a pinch of salt. Slowly pour in the ice-cold soda water while gently whisking to create a light batter texture. Place the batter in the fridge for 15 minutes to rest.

  In a saucepan, fry the diced onion until softened. Add the grated garlic, ginger, and chili flakes, and cook for another minute. Then, add the black vinegar, brown sugar, and soy sauce. Bring the mixture to a boil and then reduce to a simmer. Cook until the sauce thickens and becomes syrupy. Remove from heat and keep warm.

  Heat Squeaky Gate extra virgin olive oil in a deep fryer or large pot to 180 degrees Celsius.

  Dust the eggplant batons with flour, shaking off any excess. Dip the eggplant into the batter, ensuring it is evenly coated, and carefully place it into the hot oil. Fry the eggplant until it becomes crispy and lightly golden. Repeat this process until all the eggplant is cooked.

  Season the fried eggplant with sea salt immediately after removing it from the oil.

  Arrange the crispy fried eggplant on a platter and drizzle the black vinegar caramel sauce over it. Garnish with thinly sliced spring onions.

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Oat, Onion & Bacon Stuffed Roast Chicken

Oat, Onion & Bacon Stuffed Roast Chicken

Recipe by Michael Weldon

Serves: 4
Prep Time: 20 mins
Cook Time: 50-60 mins

Ingredients

• 1 cup Red Tractor creamy oats

  2 cups chicken stock

  200g streaky bacon, cut into thin slices

  1 brown onion, diced

  2 garlic cloves, sliced

  ½ bunch parsley, chopped

  ½ bunch sage, sliced

  1 sprig rosemary, leaves stripped and chopped

  1 lemon, zest and juice

  50g butter

  Coles Sea salt

  Coles Black pepper

  1 whole chicken, approximately 1.5kg

  1 head of fennel, cut into eighths

  1 leek, cut into 2cm rounds

Method

• In a saucepan over medium-high heat, fry the bacon until crispy. Add in the onion and fry until softened, adding a splash of olive oil if needed. Once softened, add in the garlic and cook for a minute or so. Remove from the saucepan and reserve on a plate.

  In the same saucepan, heat the stock until simmering, add in the oats and cook until thickened and hydrated. Add the bacon and onion into the mixture and remove from the heat.

  Once cooled slightly, add in the herbs, lemon, butter, a pinch of pepper, and salt to balance. Fully cool.

  Preheat an oven to 190°C. Season the cavity of the chicken, then spoon in the stuffing. Tie the legs together to hold in the stuffing. Season the skin of the chicken with sea salt and drizzle with olive oil.

  Spread the fennel and leek on the base of a roasting dish. Season with salt and drizzle with olive oil. Place the chicken on top and roast until cooked through, then rest.

  Carve and serve with the stuffing spooned out of the cavity and the roasted veggies on the side.

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Tortilla de Patatas - Spanish Tortillas

Tortilla de Patatas - Spanish Tortillas

Recipe by Miguel Guadix

Ingredients

• 800g potatoes, peeled and sliced 0.5 cm
  6 eggs 3 cups oil
  Sea salt

Method

• Wash the potatoes until the water runs clear to remove the starch.

  In a large bowl, beat the eggs until frothy and set aside.

  In a 20 cm non-stick frying pan, heat the oil over medium heat. Add the potatoes and gently fry until they release water; the oil will stop bubbling when they are cooked. Softened will work too.

  Remove the potatoes from the heat and add them directly to the egg mixture. Whisk to break down the potatoes, ensuring the egg is emulsified with the potato. Don't overdo it; just avoid making a purée. Leave it on the side for 15 minutes.

  Add a couple of tablespoons of oil back into the pan and place it over medium heat. Pour in the egg mixture. Gently cook the tortilla, stirring and shaking it the entire time it cooks. You want to set the outside but keep the centre slightly custardy and soft. Once the tortilla is cooked halfway, and the underside is golden, use a plate to help flip the tortilla and repeat the process on the other side.

  Once the tortilla is cooked, transfer it onto a plate and cut it into portions like a cake. Serve it with a garden salad, toasted bread, and some garlic aioli.

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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.

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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.

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