Olive Oil Confit Chicken Maryland’s

Olive Oil Confit Chicken Maryland’s

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins, 24 hrs salting
Cook Time – 3 hrs + 30 mins

Ingredients

• 6 chicken Maryland’s

  2 tbsp Coles sea salt

  1 head of garlic, broken into cloves

  4 Coles thyme sprigs

  4 Coles rosemary sprigs

  1 lemon, zest

  4-6 cups Squeaky Gate extra virgin olive oil

Method

• In a large bowl, season the chicken Maryland’s with sea salt. Pack the Maryland’s onto a tray. Cover with cling film and place into the fridge for 24 hrs.

  Remove the chicken from the oven dish and pat dry with a piece of paper towel. Rinse and place the chicken back into a deep-sided roasting pan. Pour in the olive oil so all the chicken is covered. Place over a medium heat and cook until the oil gently bubbles. Place the lid on the pot and place the pot into a 120°C oven, cook for 2.5 – 3 hours until the chicken is super tender. Remove from the oven and allow the chicken to fully cool.

  To cook, preheat an oven to 180°C. Lay the chicken into a tray, season with sea salt, and roast until golden and warmed through.

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BBQ Vegetables with Beetroot Tahini

BBQ Vegetables with Beetroot Tahini

Recipe by Courtney Roulston

Dietaries – Vegan, vegetarian, meat-free, gluten-free
Serves – 4
Prep Time – 10 mins
Cooking Time – 20 mins

Ingredients

• 2 bunches baby broccoli, trimmed

  4 medium yellow squash, halved

  2 green zucchini, sliced

  4 green spring onions, trimmed

  2 baby gem or cos lettuce, quartered

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

  Sea salt

  1/4 cup roasted almonds, chopped

  Beetroot tahini dressing

  1 x 250 g pack Coles pre-cooked beetroot

  2 heaped tbsp tahini paste

  1 small clove garlic, peeled

  1/3 cup lemon juice

  1 tbsp Coles Finest maple syrup

  1/4 cup water

Method

• Preheat the grill to medium heat. Place all of the vegetables onto a large flat tray and drizzle with 40ml of the oil. Season with sea salt.

  Place all of the vegetables onto the grill and cook for 2 minutes on each side. Remove the lettuce and spring onions once they are tender and place them onto a large serving platter. Cook the baby broccoli, squash, and zucchini for a further 2-3 minutes, or until tender.

  Arrange the remaining vegetables onto the serving platter with the lettuce and spring onions.

  To make the beetroot tahini dressing, place the beetroot, tahini, garlic, lemon juice, maple syrup, remaining oil, salt, and water into the jug of a stick blender. Blitz until smooth and bright pink, adding a little extra water if the mixture needs to be loosened. Drizzle some of the tahini dressing over the vegetables and scatter with almonds before serving.

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Cauliflower and Leek Gratin with Roasted Rump Lamb

Cauliflower and Leek Gratin with Roasted Rump Lamb

Recipe by Michael Weldon

Dietaries – None specified
Serves – 4
Prep Time – 15 mins
Cook Time – 35-40 mins

Ingredients

• Coles Finest mini rump lamb roast

  1 cauliflower, shaved

  3 leeks, sliced thinly

  600 ml Coles thickened cream

  2 garlic cloves, grated

  75 g parmesan cheese

  1/2 tsp Coles nutmeg

  1 tsp Coles white pepper

  Pinch of Coles sea salt

  4 thyme sprigs, leaves stripped

Method

• In a bowl, mix together the cream, grated garlic, parmesan cheese, nutmeg, white pepper, salt, and stripped thyme leaves. Whisk until well combined.

  Add in the shaved cauliflower and sliced leeks to the cream mixture, and mix through to coat them evenly.

  Layer the cauliflower and leek mixture into an oven-safe dish.

  Bake in a 180°C oven until the top turns golden and the vegetables are cooked through.

  Once cooked, serve the Cauliflower and Leek Gratin while still hot.

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Homemade Cumin Spiced Oat Cakes

Homemade Cumin Spiced Oat Cakes

Recipe by Michael Weldon

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

Ingredients

• 225 g Red Tractor rolled oats

  60 g Plain Flour, plus extra for rolling out

  ½ tsp bicarbonate of soda

  1 tsp Coles cumin powder

  Pinch of Coles sea salt

  75 g butter, softened

Method

• Mix together all the dry ingredients (rolled oats, plain flour, bicarbonate of soda, cumin powder, and sea salt).

  Add in the softened butter and mix through until the mixture resembles coarse crumbs.

  Pour in 75ml boiling water and mix. The dough should come together into a thick paste; if it is too dry, add another splash of boiling water to bring it together.

  Once the dough comes together, place it on a floured surface and roll it out to a thickness of about 1/2cm. Then cut out discs with a cookie cutter.

  Place the discs onto a baking paper-lined baking tray.

  Bake in a 180°C oven until golden and crisp. This should take around 20 minutes.

  Allow the oat cakes to cool and serve them on a cheese board. They go especially well with hard cheese.

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Cumin-Spiced Chinese Lamb Skewers

Cumin-Spiced Chinese Lamb Skewers

Recipe by Louis Tikaram

Ingredients

• 700g lamb

  1 onion, sliced

  1 teaspoon salt

  1 tablespoon chili powder

  1 tablespoon ground cumin

Method

• Cut the lamb into 1cm cubes and place them into a mixing bowl.

  Add the sliced onion and salt to the lamb. Mix well and leave to marinate for at least 1 hour.

  Preheat your grill or BBQ.

  Skewer the lamb cubes onto bamboo or metal skewers, evenly distributing the lean pieces and fatty pieces to ensure even cooking.

  Once the grill is hot, place the skewers on it and flip them frequently to sear the meat evenly.

  When the meat turns pale, sprinkle chili powder and ground cumin all over the skewers. Continue cooking until the meat is evenly browned. The inside should still be slightly pink for medium-rare doneness.

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Olive Oil & Lemon Marinade

Olive Oil & Lemon Marinade

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – Depends on what you marinate

Ingredients

• 1 cup Squeaky Gate extra virgin olive oil

  2 lemons, juice and zest

  4 garlic cloves, grated

  2 thyme sprigs, leaves picked

  2 rosemary sprigs, leaves picked

  1 tsp dried oregano

  1 tomato, juice and seeds squeezed

  1 tsp salt

  1 tsp black pepper

  1 chicken, butterflied

Method

• In a bowl, mix together the marinade ingredients. This marinade works great with chicken, pork, or even lamb.

  Marinate the chicken in the olive oil mixture overnight in the fridge.

  Remove the chicken from the fridge and allow it to come to room temperature.

  Heat a frying pan over medium-high heat or heat the flat plate of the BBQ. Season the chicken with sea salt and place it skin side down in the pan or on the BBQ. Cook until the skin is golden and crisp. Flip the chicken and continue cooking until it is cooked through.

  Serve the marinated chicken with your favorited salad.

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Wattleseed Lokma with Strawberry Gum Syrup

Wattleseed Lokma with Strawberry Gum Syrup

Recipe by Nornie Bero

Ingredients

• 1 tsp instant dry yeast

  3.5 cups all purpose flour

  1 tbs sugar

  2 cups luke warm water

  Pinch salt

  2tsp wattleseeds

  Macadamia ½ cup

  Pistachio ¼ cup

  Strawberry gum Syrup

  2 tbs strawberry gum

  2 cups water

  2.5 caster sugar

  1 tbs lemon juice

  1 lemon peel

  ½ peppperberries

  500ml veggie oil

Method

• On a mid to high heat, place water, sugar and strawberry gum in a small pot bring to boil until sugar is dissolved. Then add lemon juice, lemon peel and pepperberry bring to boil until lightly syrup.

  Mix flour, yeast, sugar, salt and wattleseed together add luke warm water slowly until you have a sticky dough set aside to proof for 1hour.

  Heat oil for frying. Stir proofed dough with a spatula to help release the air in the dough. Oil; hands grab some dough in the palm of your hand and squeeze small ball shaped dough ball between your thumb and forefinger and pop balls into the frying oil until golden brown.

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Indian Style Fish Fry with Mango Chutney

Indian Style Fish Fry with Mango Chutney

Recipe by Louis Tikaram

Ingredients

• 2 x 250g Barramundi fillets

  2 tbsp Squeaky Gate extra virgin olive oil

  1 lemon, juiced

  1 tbsp salt

  2 tbsp Patak’s Madras paste

  1 ½ tbsp rice flour

  1 ½ tbsp chickpea flour

  1 cup canola oil, for frying

  1 lime, cut into wedges

  Garnish

  Patak’s Mango chutney

Method

• In a bowl, mix together the olive oil, lemon juice, salt, and Patak’s Madras paste. Coat the Barramundi fillets with the mixture and marinate for 15 minutes.

  In a separate bowl, combine the rice flour and chickpea flour. Coat the marinated fish fillets with the flour mixture, shaking off any excess.

  Heat the canola oil in a frying pan over medium heat. Fry the fish fillets until they are golden brown and crispy, about 3-4 minutes per side. Remove the fish from the pan and drain on paper towels to remove any excess oil.

  Serve the Indian-style fish fry with lime wedges and garnish with Patak’s Mango chutney.

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Spiced Lamb & Yoghurt Pasties

Spiced Lamb & Yoghurt Pasties

Recipe by Courtney Roulston

Serves – Makes 12
Prep Time – 15 minutes
Cooking Time- 30 minutes

Ingredients

• 1 tbsp Squeaky Gate extra virgin olive oil

  ½ brown onion, diced

  2 cloves garlic, crushed

  1 tbsp ginger, grated

  350 g lamb mince

  1 large potato, diced

  3/4 cup carrot, grated

  Coles sea salt

  Coles Black pepper

  1 tbsp curry powder

  ½ cup frozen peas

  1 cup Jalna Greek yoghurt

  1 cup mint leaves, chopped

  3 sheets store-bought shortcrust pastry

  1 egg for brushing

Method

• Preheat the oven to 200 degrees C. Heat the oil in a large non-stick frying pan over a medium heat. Cook the onion, garlic, and ginger for 2 minutes, or until softened and fragrant. Add in the lamb mince and cook, breaking up with the back of a spoon for 3-4 minutes, or until browned. Add in the potato, carrot, salt, pepper, and curry powder. Cook for 2-3 minutes then add in the peas and stir to warm through. Remove from the heat then stir through half the yoghurt and half the mint leaves.

  Cut 4 circles out of the shortcrust pastry and place them onto a clean work surface. Spoon ½ a cup of the lamb mixture into pastry and fold over to form a semi-circle. Press the edges to seal then place onto a baking tray and brush with egg wash.

  Bake for 30 minutes, or until golden and the pastry is crispy on the bottom.

  Meanwhile, mix the remaining yoghurt with mint leaves and a pinch of salt.

  Place the pasties onto a serving plate and serve with mint yoghurt on the side.

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Pesto Potato Salad

Pesto Potato Salad

Recipe by Michael Weldon

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

Ingredients

• 2 kg potatoes, cut into quarters

  1 bunch of basil

  1 bunch of parsley

  2 garlic cloves

  2 tbsp roasted pine nuts

  1 green chili

  2 tbsp grated parmesan

  ½ cup Squeaky Gate extra virgin olive oil

  Salt

Method

• Add the potatoes to a large pot of cold water and add a good pinch of salt. Cook until the potatoes are tender.

  In a mortar and pestle, pound the garlic with a pinch of salt into a paste. Add the green chili and pound until smooth. Add the pine nuts. Add the basil leaves and pound until a paste forms. Add the Parmesan and mix through. Add the oil and season with salt. Mix into a loose paste.

  Once the potatoes are boiled, strain them and place them into a large bowl. Pour in the pesto and toss to coat the salad in the dressing. For best results, do this while the potatoes are still hot.

  Serve the potatoes on a large tray or platter. Top with extra basil leaves and some grated Parmesan.

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Brazilian Style Marinated Beef

Brazilian style Marinated beef

Ingredients

• 250gr beef scotch fillet

  1/4 cup extra virgin olive oil

  1/4 cup fresh orange juice

  1 garlic clove crushed.

  1 tsp ground cumin

  1/2 tsp paprika

  1/4 tsp cayenne pepper

  1 lime

Method

• Combine oil, orange juice, garlic, cumin, paprika and cayenne pepper in a large mixing bowl.

  Add beef and toss to coat then cover and marinate for 2-4 hours.

  Heat BBQ and grill on medium-high for 3 to 4 minutes on each side allow to rest.

  Cut the lime in half and char on the hot BBQ then slice the beef.

  Serve with your favourite salad and wraps.

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Yoghurt Tortilla with Cheese and Zucchini

Yoghurt Tortilla with Cheese and Zucchini

Recipe by Michael Weldon

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

Ingredients

• 1 cup plain flour

  ½ cup Greek yoghurt

  Pinch of salt

  Zucchini & Squash filling

  1 red onion, sliced thinly

  1 zucchini, sliced thinly

  2 yelloe squash, sliced thinly

  1 jalapeno, sliced thinly

  1tsp cumin powder

  1tsp coriander powder

  1tsp smoked paprika

  Lime and mint salsa

  2 limes, juice

  ½ bunch mint

  ½ bunch coriander

  1 garlic clove

  ¼ cup oil

  Pinch of sea salt

  Garnish

  ¼ bunch mint

  ¼ cup toasted sunflower seeds

Method

• Combine the flour and yoghurt and mix into a ball of dough. Cover and rest in the fridge for 30 minutes.

  In a frypan cook the onion in oil and salt until soft. Add in the zucchini, squash, jalapeno and spices, fry off until the zucchini is soft but still has a little bite. Season with salt and keep warm.

  In a jug combine the lime and mint salsa ingredients. Blend with a stick blender until smooth.

  Remove from the fridge and divide into 6 pieces. Roll into balls, then flatten into tortillas with a rolling pin.

  Cook in hot dry pan until puffed and lightly golden and flip to cook the other side. As soon as you flip the tortilla sprinkle over the mozzarella cheese and leave to melt.

  Add in the zucchini filling, spoon over the mint salsa and finish with toasted sunflower seeds and fresh mint.

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envy™ Apple and Cheddar Stuffed Chicken Breast

envy™ Apple and Cheddar Stuffed Chicken Breast

Recipe by Michael Weldon

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

Ingredients

• 1 Envy™ apple, grated

  150g smoked cheddar

  1 onion, diced and fried until soft

  4 thyme sprigs, picked

  ¼ cup bread crumbs

  Salt

  Pepper

  2 Chicken breasts, pocket cut into breast to be stuffed with apple and cheese

  1cup flour

  1tsp salt

  1tsp pepper

  6 eggs

  2 cup panko bread crumbs

  ¼ bunch parsley. chopped

  Oil for frying

Method

• In a bowl mix together the stuffing ingredients.

  Place the stuffing into the pocket cut ontp the chicken.

  In a bowl combine the breadcrumbs and parsley. Season the flour with salt and pepper. Whisk the eggs.

  Crumb the chicken breast starting with flour, then egg then bread crumbs.

  Fry the stuffed chicken breasts in hot oil until golden brown and cooked through.

  Serve with a side salad and a wedge of lemon.

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Mr Chen’s Thin Egg Noodle Salad

Mr Chen’s Thin Egg Noodle Salad

Ingredients

• 200g Mr Chen’s thin egg noodles

  1 telegraph cucumber seeded and sliced thin.

  1 cup halved cherry tomatoes

  1 cup picked mint leaves.

  1 cup picked coriander leaves.

  1/4 cup roasted peanuts, roughly chopped.

  Thai dressing

  1 stalk lemongrass finely chopped.

  2 small red chillies finely chopped.

  1/4 cup fish sauce

  1/4 cup lime juice

  2 tbsp sugar

Method

• Bring a large pot of water to the boil, add noodles and boil for 4 minutes till noodles are tender, strain and plunge in ice water to cool the noodles down.

  While the noodles are cooling whisk together lemongrass, chilli, fish sauce, lime juice and sugar together.

  Stain noodles and place in a large mixing bowl.

  Pour over the dressing and add cucumber, tomato, mint and coriander.

  Toss to combine, serve up and Sprinkle with nuts over the top.

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Tomato & Garlic Sauce

Tomato & Garlic Sauce

Ingredients

• 2 tbsp extra-virgin olive oil

  3 or 4 garlic cloves, peeled and finely chopped

  salt, to taste

  1 kg tomatoes (or 3 tins of whole tomatoes), roughly chopped

  ½ tsp sugar

  freshly ground black pepper, to taste

Method

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

  Heat the oil in the frying pan and add garlic and a pinch of salt. Cook for30 seconds.

  Add tomatoes, sugar and pepper.

  Cook for at least 10 minutes, and up to 30 minutes. The final cooking timedepends on the time you have available and the type of flavour you want thesauce to have: less cooking results in a fresher flavour, while longer cookingresults in a deeper, more intense flavour.

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Korean Fried Chicken Bao Buns

Korean Fried Chicken Bao Buns

Recipe by Courtney Roulston

Serves – 4
Prep Time – 10 Minutes
Cooking Time- 20 Minutes

Ingredients

• 8 Mr Chen's bao buns

  4 free-range chicken thighs, cut into 1cm strips

  Sea salt

  Black pepper

  ½ cup corn flour

  ½ cup plain flour

  Oil for frying

  1 tbsp white sesame seeds, toasted

  1 Lebanese cucumber, sliced

  1 carrot, peeled, julienned

  Sticky Sauce

  ¼ cup Mr Chen’s soy sauce

  1 tbsp honey

  1 tbsp Mr Chan’s rice wine vinegar

  1 tbsp gochujang

  1 clove garlic, minced

  1 tbsp tomato ketchup

Method

• Bring a wok of water up to the boil then place a steamer basket on top.

  Place the flours into a mixing bowl then season the chicken strips with salt and pepper. Coat the chicken in flour, shaking off any excess. Heat the oil to 180 degrees in a small pot and fry the chicken in batches for 5 minutes, or until cooked through and golden. Drain on paper towel and repeat with all the chicken.

  Place the bao buns into the steamer for 8-10 minutes, or until soft and fluffy. Meanwhile, place the sticky sauce ingredients into a small pot with 1/3 cup of water and bring up to a simmer. Cook for 5-6 minutes, or until thickened and sticky.

  Place the fried chicken, cucumber, and carrot into the warm bao buns. Spoon over a little of the sauce and sprinkle with sesame seeds before serving.

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Sticky Chicken Wings

Sticky Chicken Wings

Recipe by Louis Tikaram

Ingredients

• 12 Coles chicken wings

  2L vegetable oil

  3 tbsp sea salt

  Sticky Sauce

  1/3 cup hoisin sauce

  1/3 cup Sriracha sauce

  1/3 cup freshly squeezed orange juice

  2 tbsp oyster sauce

  2 tbsp black bean sauce

  2 tbsp rice wine vinegar

Method

• Place the chicken wings and salt in a large saucepan and cover with cold water. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer rapidly for 15 minutes until the wings are fully cooked. Drain, cool, and refrigerate overnight to allow the skin to dry.

  For the sticky sauce, combine all the sauce ingredients in a bowl and set aside.

  Heat the vegetable oil in a large saucepan or deep fryer to 180°C. Deep-fry the wings until they are super crispy and golden brown (around 10 minutes). Season with salt, then toss the wings in the sticky sauce and serve hot.

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Strawberry French Toasted Sandwich

Strawberry French Toasted Sandwich

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 10-12 mins

Ingredients

• 1 punnet of strawberries, sliced into thin rounds

  1 tub of Coles ricotta cheese

  ¼ cup Coles honey

  Zest of 1 lemon

  8 slices of Coles Brioche

  2 eggs

  ½ cup milk

  1 tsp vanilla bean paste

  1 tsp Coles honey

  1 tub of vanilla ice cream

Method

• In a bowl, combine the ricotta, honey, and lemon zest, mix until smooth.

  In a separate bowl, whisk eggs, milk, vanilla bean paste and a splash of honey.

  Spread a slice of brioche with the ricotta mixture, add a layer of strawberry slices, and then add another slice to make a sandwich. Repeat to make all 4 sandwiches.

  Dunk the sandwiches in the egg mixture.

  In a frypan over medium heat, melt some butter, then fry the sandwiches until golden, then flip.

  Serve the sandwiches topped with ice cream.

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Kung Pao Prawns

Kung Pao Prawns

Recipe by Brent Draper

Serves – 2

Ingredients

• 10-12 large green prawns

  1/2 brown onion

  Bunch spring onions

  Red/green capsicum

  1 knob ginger

  4-5 garlic cloves

  Coles Dried mild long red chillies

  1/2 tsp sichuan peppercorns

  1/2 cup unsalted peanuts

  2 tbs Coles soy sauce

  1 tsp dark soy sauce

  Chinese black rice vinegar

  1 tbs sugar

  1 tsp corn starch

  1 tsp Coles sesame oil

  Bunch coriander

  Lime

  Dried shallots

  Coles black pepper

  Coles sea salt

Method

• Prep vegetables by slicing the onion thin and roughly chopping spring onions and capsicums.

  Finely dice ginger and garlic and roughly chop dried mild red chilli.

  De-shell and devein prawns, leaving the heads on.

  Season prawns with salt and pepper.

  In a wok or large frying pan on medium heat, quickly dry roast unsalted peanuts and set to the side.

  Add some oil to the pan and add prawns, cooking for 1-2 minutes and not cooking the prawns the entire way through. Set to the side.

  Add dark soy, Chinese black rice vinegar, sugar, corn starch, sesame oil into a small container and mix well. Leave to the side.

  Crush up Sichuan peppercorns by using a rolling pin and leave to the side.

  In the same wok, drizzle in some oil and fry off onion and dried chilli’s.

  Once onion softens, add in capsicum, ginger, garlic and Sichuan peppercorns and stir through.

  Pour in sauce, and add prawns back into the fry pan along with the peanuts.

  Leave to cook until sauce starts to thicken.

  Once cooked, place prawns in a bowl and add on coriander, lime and dried shallots to serve.

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Grilled Zucchinis with Mozzarella & Warm Balsamic Oil

Grilled Zucchinis with Mozzarella & Warm Balsamic Oil

Recipe by Courtney Roulston

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

Ingredients

• ¾ cup Squeaky Gate extra virgin olive oil

  1 clove of garlic, peeled and grated

  2 tbs Squeaky Gate balsamic vinegar

  1 tsp Coles honey

  4 large green zucchini

  1 long red chili

  Sea salt

  Black pepper

  1 x 250 g tub fresh buffalo mozzarella ball

  2 tbs roasted cashews, gently crushed

  ¼ cup basil leaves, picked

Method

• Place ½ cup of the oil, garlic, balsamic vinegar, and honey into a small pot and place it on low heat on the griddle pan to gently warm through.

  Heat a BBQ or grill pan over medium heat. Cut the zucchinis into irregular chunks in a rolling chop then drizzle them with the remaining oil and season with sea salt. Grill the zucchinis and chili for 6-8 minutes, or until charred and tender.

  Slice the chili into rings, then arrange the zucchinis onto a serving platter and break over the mozzarella cheese. Scatter the chili over the top, then spoon over the balsamic oil. Garnish with cashews and basil before serving.

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