Vietnamese Prawn Fritters

Vietnamese Prawn Fritters

Recipe by Courtney Roulston

Serves – 4
Prep Time – 15 mins
Cooking Time – 15 mins

Ingredients

• 500 g Coles Australian raw black tiger prawns

  ¼ bunch coriander, stems & leaves separated

  2 green spring onions, finely sliced

  ½ tsp ground turmeric

  Sea salt

  1 free-range egg, beaten

  180 ml coconut milk (from a can)

  ¼ cup cornflour

  ¾ cup self raising flour

  Iceberg lettuce leaves to serve

  Squeaky Gate extra virgin olive oil for frying

  Dipping sauce (Nuoc Cham)

  1 clove garlic, finely minced

  1 long red chili, finely chopped

  3 tbsp fish sauce

  2 tbsp white vinegar

  2 tbsp caster sugar

  1 tbsp lime juice, plus extra wedges to serve

Method

• Peel the prawns and remove the intestinal tract. Roughly chop the prawn meat into 2 or 3 pieces and place it into a large mixing bowl. Finely chop the coriander stems and add them to the prawns along with the spring onions, turmeric, pinch of salt, egg, coconut milk, cornflour, and self raising flour. Stir well so everything is evenly mixed, and you have a thick batter.

  Mix all of the dipping sauce ingredients in a bowl and set it aside.

  Heat 1cm of oil in a frying pan over medium heat. Place tablespoon-sized amounts of the prawn batter into the oil and fry them in batches for 3-4 minutes, or until the fritters are golden and puffed, and the prawns are cooked through. Place the fritters onto paper towel to drain and season them with sea salt while they are hot.

  Place the fritters onto a large serving platter with the dipping sauce, lettuce leaves, coriander tops, and extra lime wedges. Serve warm.

More like this

Mr Chen’s Pork Bao Buns

Mr Chen’s Pork Bao Buns

Recipe by Louis Tikaram

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

Ingredients

• 6 Mr Chen’s bao buns

  1 bunch coriander

  200 g kimchi

  Roasted peanuts, coarsely crushed

  Fresh chili, finely chopped

  For the pork

  500 g pork belly

  1 tbsp Squeaky Gate extra virgin olive oil

  1 knob of ginger

  2 star anise

  2 small pieces of cinnamon

  1 tsp Sichuan peppercorns

  1 tsp fennel seeds

  6 small dried chilies

  1 tsp sugar

  1 tbsp Mr. Chen’s light soy sauce

  1 tbsp Mr. Chen’s dark soy sauce

Method

• Cut the pork belly into 8 rectangular pieces, roughly the size of the bao buns.

  Heat the olive oil in a frying pan over high heat. Fry the pork belly until both sides turn golden.

  Add ginger, spices, sugar, dark soy sauce, and light soy sauce. Pour in enough boiling water to cover the meat.

  Turn the heat down to low. Simmer for about 1 hour until the meat becomes very tender.

  Remove the pork from the warm liquid just before serving.

  Steam the buns

  Place a bamboo steaming basket onto a pot or wok filled with hot water and turn the heat to high.

  Once the water is boiling, add the bao buns and steam for 5 minutes.

  Assemble the dish

  Take the buns out of the steamer and open them carefully.

  Place coriander in each bun, followed by a piece of pork belly.

  Top with kimchi, crushed peanuts, and fresh chili.

More like this

Strawberry Blondies

Strawberry Blondies

Recipe by Michael Weldon

Serves – 4
Prep Time – 10-15 mins
Cook Time – 30-40 mins

Ingredients

• 1 block Coles unsalted butter (250g)

  180 g white chocolate

  1 cup caster sugar

  2 eggs

  2 ½ cups plain flour

  ½ tsp baking powder

  Juice of 1 lemon

  Pinch of salt

  1 punnet of diced strawberries

Method

• Line a brownie tin with baking paper.

  Cream the butter and sugar until pale and fluffy in a stand mixer. Add in the eggs one at a time until fully combined. Add in the lemon juice.

  Mix the dry ingredients together, then fold into the wet mixture. Add the strawberries to the batter. Pour and press the batter into the brownie tin.

  Bake for 30 – 35 minutes until the blondies are cooked to your liking.

  Allow to cool, then serve, maybe with more berries and some vanilla ice cream.

More like this

Yoghurt Shortcrust Pastry Curry Chicken Pies

Yoghurt Shortcrust Pastry Curry Chicken Pies

Recipe by Michael Weldon

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

Ingredients

• Yogurt Shortcrust Pastry

  2 cups plain flour

  Pinch of salt

  200g butter, diced

  150g Jalna Greek yoghurt

  Chicken Filling

  1kg chicken thighs, diced

  1 onion, diced

  2 large potatoes, 1cm dice

  2 tbsp Patak’s butter chicken paste

  1 cup Jalna Greek yoghurt

  2 cups chicken stock

  1 tbsp potato starch, made into a slurry with water

Method

• Preheat the oven to 180 degrees Celsius.

  In a large saucepan, brown the chicken thighs and onion in some olive oil. Add in the curry paste and fry off, then add in the potato, yogurt, and stock. Cook at a simmer until the chicken is falling apart. Add in the potato starch slurry and thicken, then cool the mixture.

  In a bowl, combine the flour and salt, mix together. Add in the butter and rub through the flour with fingertips until the flour looks like sand. Add in the yogurt and bring it together into a rough dough ball. Place it on a bench, dust with flour, and gently fold it together until a dough is formed. Wrap it in plastic wrap and chill it in the fridge for 30 minutes.

  Roll the dough out into a 3mm sheet. Cut out the dough and line individual pie dishes. Fill the dough-lined tins with the chicken mixture. Cut out top sheets of pastry and top the pies with the pastry, then crimp the edges. Cut a couple of holes in the pastry to allow steam to escape.

  Bake in a 180 degrees Celsius oven until golden and flaky.

  Allow to cool slightly and then serve.

More like this

Chana Masala with Yoghurt

Chana Masala with Yoghurt

Recipe by Louis Tikaram

Ingredients

• 800 g Coles canned chickpeas

  2 pinches of salt

  3 onions, quartered

  3 garlic cloves

  1 knob of ginger

  3 green chillies, roughly chopped

  1½ tbsp ghee

  ½ tsp Coles ground coriander

  ½ tsp Coles ground cumin

  ½ tsp Coles chilli flakes

  1 tsp turmeric powder

  1 tsp garam masala

  400g Coles canned chopped tomatoes

  1 cup Jalna Greek yoghurt

  ½ cup coriander leaves

Method

• Drain the chickpeas and add them to a medium saucepan with 2 cups of water. Season with a pinch of salt. Bring to a boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water.

  In a blender or food processor, blitz the onions, garlic, ginger, and green chillies until they form a paste.

  Melt the ghee in another medium saucepan, then add the onion paste with a pinch of salt. Cook for 10 minutes, until softened and aromatic, and the onions are completely cooked.

  Stir in the ground coriander, ground cumin, chilli flakes, turmeric powder, and garam masala. Cook for an additional 3 minutes, until the spices become fragrant. If the spices start to burn or stick, add a splash of the chickpea water.

  Add the chopped tomatoes and cook for 5 minutes, squishing the tomatoes with a spoon as they soften.

  Add the chickpeas, along with their cooking water. Cook for 10 minutes. Stir in the Greek yoghurt and mix well. Taste and season with more salt if necessary.

  Scatter the coriander leaves over the dish before serving. Remove from heat and serve with rice.

More like this

Crispy Potato Scallops with Smoked Oyster Tartare

Crispy Potato Scallops with Smoked Oyster Tartare

Recipe by Courtney Roulston

Dietaries – Meat free
Serves – 4
Prep Time – 10 mins
Cooking Time – 25 mins, plus cooling time

Ingredients

• 3 large potatoes (Red royal, Desiree, or Carisma)

  ½ cup white vinegar

  1 cup Coles self raising flour for dusting

  Sea salt

  Black pepper

  Squeaky Gate extra virgin olive oil

  Batter

  1 cup Coles self raising flour

  1/3 cup cornflour

  1 ¾ cups cold soda water

  Tartare

  2/3 cup Coles whole egg mayonnaise

  1 tin smoked oysters, drained, chopped

  Zest and juice of ½ lemon

  1 tbs cornichons, chopped

  2 tsp baby capers, chopped

  1 tbs dill, chopped

  1 tsp Coles Dijon mustard

Method

• Slice the potatoes into 1cm thick rounds then boil in salted water with half of the vinegar for 4-5 minutes. Drain and set aside to cool and dry completely.

  In a large mixing bowl, combine the flour, cornflour, salt, remaining vinegar, then whisk in the soda water until you have a smooth batter.

  Combine all the tartare ingredients in a mixing bowl and season with salt and pepper. Set aside.

  Heat a couple of cups of oil in a heavy-based pot to 180 degrees Celsius. Dust the potatoes in flour then dip them into the batter. Carefully lower the potatoes into the oil and fry for 5 minutes, or until golden and crispy. Drain on kitchen paper and season with sea salt. Arrange them onto a serving platter with the tartare sauce and extra lemon wedges.

More like this

Oat, Coconut & Rum Cake

Oat, Coconut & Rum Cake

Recipe by Courtney Roulston

Serves – 6-8
Prep Time – 20 minutes
Cooking Time – 45 minutes

Ingredients

• 1 cup Red Tractor rolled oats

  ½ cup desiccated coconut

  250 ml coconut milk

  Pinch of sea salt

  1.5 cups plain flour

  2 tsp baking powder

  ½ tsp bicarbonate of soda

  150 g butter, at room temperature

  100 g golden syrup

  100 g brown sugar

  30 ml rum

  2 large eggs, room temperature

  Icing sugar for dusting

  Double cream to serve

Method

• Preheat the oven to 180 degrees C. Grease and line a springform cake tin with baking paper.

  Place the oats in a food processor and pulse until you have a rough mixture. Transfer the oats to a bowl along with the desiccated coconut, coconut milk, and a good pinch of salt. Set aside at room temperature for 10 minutes to soak.

  Sift the flour, baking powder, and bicarbonate of soda into a bowl.

  Combine the butter, golden syrup, sugar, and rum into the bowl of a stand mixer fitted with a paddle and blend for 5 minutes, or until creamy and combined. Add in the eggs one at a time, beating in between each addition. The mixture will look slightly split at this stage. Remove the bowl from the mixer and using a rubber scraper fold through the oat mixture until combined, then gently fold through the flour until the batter is all incorporated.

  Pour the batter into the prepared tin and bake for 45-50 minutes, or until a skewer inserted into the middle of the cake comes out clean. Allow to cool in the tin for 20 minutes then dust with icing sugar and serve with double cream.

More like this

Miso Dumpling Soup

Miso Dumpling Soup

Recipe by Courtney Roulston

Serves – 2
Prep Time – 10 minutes
Cooking Time - 20 minutes

Ingredients

• 8 Mr Chen’s vegetable dumplings

  1 tbsp Squeaky Gate extra virgin olive oil

  1 tbsp ginger, julienned

  2 cloves garlic, minced

  2 tsp white shiro miso paste

  2 spring onions, white and green parts separated

  750 ml vegetable stock

  1 cup fresh shiitake mushrooms, sliced

  ½ bunch choy sum or any Asian greens

  2 bundles of thin dried egg noodles, blanched, drained

  2 tsp sesame oil

  Coles black pepper

Method

• Heat the oil in a heavy-based pot over medium heat. Add in the ginger and garlic and stir for 1 minute. Add in the miso paste, white parts of the spring onion, and 1 cup of the stock. Use a whisk to remove any lumps from the miso paste.

  Pour in the remaining stock then bring up to a simmer. Carefully add the dumplings and mushrooms to the broth then bring back up to a simmer. Cook for 3-4 minutes, or until the dumplings are cooked through.

  Add in the greens and allow them to wilt for 1 minute then remove from the heat.

  Place the noodles into the base of serving bowls. Ladle over the dumplings, greens, and broth. Spoon over the sesame oil and garnish with green spring onion tops before serving.

More like this

Tomato, Anchovy, and Caper Salad

Tomato, Anchovy, and Caper Salad

Recipe by Michael Weldon

Serves - 4
Prep Time - 10 mins

Ingredients

• 4 large truss tomatoes, sliced

  1 punnet assorted coloured cherry tomatoes, halved

  2 shallots, thinly shaved

  1 bunch of chives, thinly sliced

  1-2 tins of anchovies

  Squeaky Gate extra virgin olive oil

  Coles Black pepper

Method

• Arrange the tomato slices flat on a plate or platter. Season them with sea salt and let them sit for 10 minutes to draw out the moisture.

  Drizzle the tomatoes with olive oil and sprinkle them with cracked black pepper.

  Lay the anchovies across the tomato slices and then place the shaved shallots on top. Finish by laying whole anchovies across the tomatoes. Sprinkle the capers and chives over the salad.

  Serve this salad with a steak or as desired.

More like this

Rhubarb and Strawberry Pie

Rhubarb and Strawberry Pie

Recipe by Nichole Horvath

Ingredients

• 1 bunch rhubarb

  250g strawberries

  ½ cup sugar

  2 tsp Coles vanilla paste

  1 tbsp cornflour

  4-5 Coles sheets puff pastry, thawed

  1 egg, whisked

  Raw sugar, to top

  Icing mixture, to dust

  Chantilly Cream

  300g thickened cream

  1/3 cup icing mixture

  1 tsp Coles vanilla paste

Method

• Preheat oven to 180C (fan forced)

  Cut the rhubarb into 2cm lengths, then quarter the strawberries. Mix together in a bowl. Add the sugar, vanilla paste and cornflour and toss until coated

  Spray two 6-hole Texas muffin pans well with oil. Using a 90mm circle cutter, cut 12 rounds of puff pastry. Gently place each round of puff pastry into the muffin pan, pushing gently to the bottom of the pan.

  Fill each pie base with the rhubarb and strawberry mixture – the mixture will drop as it bakes, so fill nice and full!

  With the remaining puff pastry, cut strips and create a lattice on top of each pie, gently pinching the ends on the edge of the pie bases. Brush the lattices with the whisked egg and sprinkle raw sugar over

  Bake for 30 minutes, until golden and mixture is bubbling. Remove from oven and carefully remove from the muffin trays onto a cooling rack. Removing while still warm will help stop the pies from sticking to the tin

  To make the Chantilly, place the cream, icing mixture and vanilla in a bowl and whisk until medium peaks

  Dust the pies with icing mixture and serve warm with Chantilly cream

More like this

Lamb Schnitzel with Coriander Sauce

Lamb Schnitzel with Coriander Sauce

Recipe by Michael Weldon

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

Ingredients

• 2 x Coles lamb leg steaks, pounded flat with a meat mallet

  1 cup flour

  2 eggs

  1 cup panko breadcrumbs

  4 sprigs of thyme, leaves picked

  1 tsp cumin powder

  Sea salt

  Squeaky Gate extra virgin olive oil

  Coriander Sauce

  1 bunch coriander

  1 garlic clove

  1 green chili

  ½ cup Squeaky Gate extra virgin olive oil

  1 lemon, juiced

  1 tsp caster sugar

Method

• Set up a crumbing station with seasoned flour, whisked eggs, and a mixture of breadcrumbs, thyme, cumin powder, and sea salt.

  Dust the lamb leg steaks in flour, coat them in whisked eggs, and then press them into the breadcrumb mixture to ensure a good coating.

  Heat 2-3 cm of oil in a saucepan or wok until it reaches the appropriate frying temperature. Add the schnitzels to the pan and fry them until golden on one side, then flip them and continue cooking until fully cooked.

  In a blender or food processor, blend together the coriander sauce ingredients coriander, garlic clove, green chili, olive oil, lemon juice, and caster sugar until smooth. Season the sauce to taste.

  Serve the lamb schnitzels with a side salad and drizzle the coriander sauce over them.

More like this

Blistered Corn & Coconut Rice Salad

Blistered Corn & Coconut Rice Salad

Recipe by Courtney Roulston

Dietaries – Vegetarian, Vegan
Serves – 4-6 as a side
Prep Time – 10 mins, plus cooling time
Cooking Time – 30 mins

Ingredients

• 1 cup basmati rice

  ½ cup coconut milk

  2 kaffir lime leaves

  2 large cobs of corn, husks removed

  250g green beans, trimmed

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

  Sea salt

  Coles black pepper

  1 small red onion, finely sliced into half-moons

  1 long green chili, sliced

  1/3 cup desiccated coconut, toasted, plus extra to garnish

  ½ cup roasted Coles unsalted peanuts, roughly chopped

  ¼ bunch of round mint, leaves picked

  ¼ bunch of basil, leaves picked

  2 tbsp lime juice

  2 tbsp zest

  2 tsp Coles Finest maple syrup

Method

• Place the rice into a small pot over medium heat and add in the coconut milk, 1 cup of water, and the kaffir lime leaves. Bring it up to a simmer and once the water has all been absorbed, cover with a lid and turn the heat down to very low. Leave it to gently steam for 12 minutes. Remove the kaffir lime leaf and spread the rice out onto a flat tray to cool.

  Preheat a BBQ or grill pan over medium-high heat. Toss the corn cobs and green beans with 30ml of the oil and season with sea salt. Grill the corn and beans for 6-8 minutes, or until the beans are tender and the corn is charred on the outside. Once the corn is cool enough to handle, cut the kernels from the cobs.

  Mix the remaining oil with lime juice, lime zest, maple syrup, and a pinch of sea salt and black pepper.

  Place the cooled rice into a large mixing bowl with the corn, green beans, onion, green chili, toasted coconut, peanuts, mint, coriander, and the lime dressing. Gently toss to coat, then transfer to a serving bowl. Garnish with extra coriander sprigs before serving.

More like this

Chicken Karahi Roll

Chicken Karahi Roll

Recipe by Michael Weldon

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

Ingredients

• 3 tbsp Patak's Tikka Masala paste

  2 chicken breasts, thinly sliced

  1 red onion, sliced

  1 green pepper, sliced

  1 yellow pepper, sliced

  1 red pepper, sliced

  Omelette

  4 eggs

  3 tsp Patak's Tikka Masala paste

  2 sprigs of curry leaves

  Coriander and Mint Sauce

  ½ bunch of coriander

  ½ bunch of mint

  1 lime, juice

  1 green chilli, chopped

  ¼ cup Squeaky Gate extra virgin olive oil

  1 tsp sugar

  Pinch of sea salt

  Serve with 4 frozen paratha or roti

Method

• Marinate the chicken in 3 tablespoons of Patak's Tikka Masala paste.

  Heat a grill or pan until smoking. Cook the chicken on the BBQ or in the pan until cooked through. Remove, season, and let it rest. Cook the sliced capsicum and onion on the BBQ or in a pan until slightly softened. Mix them with the cooked chicken.

  Heat a non-stick frypan over medium heat. Whisk together the eggs, 1 tablespoon of Patak's Tikka Masala paste, and season with salt. Pour the mixture into the frypan and cook until the omelette is set. Remove from the pan and slice into strips.

  In a jug, combine the coriander and mint sauce ingredients. Use a stick blender to blend until smooth and well combined. Taste and season with salt and lime juice if needed.

  Cook the Paratha or roti in a frypan following the packet instructions.

  To assemble the rolls, spread the bread with the coriander and mint sauce. Top with the chicken and capsicum mixture, then add the strips of omelette. Season with salt, garnish with coriander, and roll it up in foil.

  Enjoy your Chicken Karahi Rolls!

More like this

Balsamic Glazed Pork Skewer with BBQ Montague Tree Plums

Balsamic Glazed Pork Skewer with BBQ Montague Tree Plums

Recipe by Michael Weldon

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

Ingredients

• Balsamic glaze

  ½ cup balsamic vinegar

  ½ cup sugar

  1tbs whole grain mustard

  Pinch of salt

  Pinch of black pepper

  4 pork scotch fillet, diced

  1 red onion, cut into chunks

  4 Montague Tree Plums cut on half and stone removed

  Olive oil

  Salt

Method

• In a saucepan heat up the glaze ingredients with a ½ cup of water. Cook until the glaze thickens to a syrup.

  Thread pork onto the skewer and then a piece of onion alternating so you have 5 pieces of pork and 3 pieces on onion on the skewers.

  Season the skewers and brush with oil. Cook on a smoking hot grill or in a pan. Turn once the caramelized and brush glaze over the pork every time you turn it.

  Whilst the pork is cooking place the plums onto the grill cook until charred then flip and brush with the glaze.

  Once the skewers and plums are cooked serve with a crisp green salad.

More like this

Olive Oil & Fresh Lemon Tiger Prawns

Olive Oil & Fresh Lemon Tiger Prawns

Recipe by Louis Tikaram

Ingredients

• 1kg whole tiger prawns

  1/4 cup Squeaky Gate olive oil

  Juice of 2 lemons

  1 cup cherry tomatoes, quartered

  1 tsp salt

  1 pinch cracked pepper

  2 pinches finely chopped parsley

Method

• Bring a large pot of salted water to a boil.

  Add the tiger prawns to the boiling water and cook for approximately 1 to 2 minutes until the prawns are just cooked. Be careful not to overcook them.

  Drain the prawns and let them cool. Peel the prawns if they haven't been peeled beforehand.

  In a large mixing bowl, combine the lemon juice, olive oil, cherry tomatoes, salt, pepper, and parsley. Mix well.

  Add the cooked and peeled prawns to the bowl and toss them in the lemon and olive oil mixture until they are coated.

More like this

Vodka Pasta Rigatoni

Vodka Pasta Rigatoni

Recipe by Michael Weldon

Serves – 4
Prep Time – 2 mins
Cook Time – 2 mins

Ingredients

• 1 pack San Remo rigatoni

  2 shallots diced finely

  2 garlic cloves, grated

  3tbs tomato paste

  ½ tsp chilli flakes

  ¼ cup vodka

  2 cups cream

  Sea salt

  Garnish

  Parmesan cheese

Method

• Cook the rigatoni following the recipe on the back of packet.

  In a large frypan heat a drizzle of olive oil, fry off the shallot and garlic until super soft but with no colour added. Turn up the heat and add in the tomato paste and chilli flakes, fry off.

  Add in the vodka, optional, and reduce to a syrup. Than add the cream and a ladle of pasta water. Cook until it thickens.

  When cooled drain the pasta and add to the sauce with a bit of cooking water. Mix together to coat the rigatoni in the sauce. Add some grated cheese and serve.

More like this

Spaghetti with Black Pepper & Seaweed Butter

Spaghetti with Black Pepper & Seaweed Butter

Recipe by Michael Weldon

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

Ingredients

• 500 g San Remo tubular spaghetti

  1 tbsp Coles black pepper

  Seaweed Butter

  250 g unsalted butter, at room temperature

  5 nori sheets, roasted over a flame to toast and firm up

  1 tsp porcini powder

  1 tsp cumin

  1 tbsp Coles soy sauce

  1 lemon, zest

  75 g pecorino cheese

Method

• In a bowl, whisk together the butter, roasted nori sheets, porcini powder, cumin, soy sauce, and lemon zest. Roll the mixture into a log shape using cling wrap and set it in the fridge to firm up.

  Cook the spaghetti in a large pot of boiling water according to the instructions on the package.

  In a large frypan, melt 3 or 4 slices of the seaweed butter over medium-high heat. Add in the black pepper and gently toast it.

  When the spaghetti is cooked, transfer it to the frypan along with some pasta water. Toss everything together, then add the pecorino cheese and mix to emulsify the sauce.

  Finish the dish with a sprinkle of extra nori powder and a fresh crack of black pepper.

More like this

Smitten Apple and Green Papaya Salad

Smitten Apple and Green Papaya Salad

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins
Cook Time – 0 minutes

Ingredients

• 2 garlic cloves

  2 tbs dried shrimp

  1tbs brown sugar

  1 lime, juice

  2tbs fish sauce

  3 birdseye chillies

  Salad

  1 green papaya, shredded

  2 Smitten apples, shredded

  1 garlic clove

  1 punnet cherry tomatoes

  1 bunch snake beans

  ½ bunch thai basil

  2tbs chopped peanuts

Method

• In a mortar and pestle pound the garlic into a paste, add in the chillies and pound roughly. Add the sugar, lime juice and fish sauce, mix into the other ingredients to make a dressing.

  On a bowl combine the salad ingredients, mix together then top with the dressing. Mix until combined.

  Serve the salad topped with extra peanuts.

More like this

Spicy Beef Tartare

Spicy Beef Tartare

Recipe by Louis Tikaram

Ingredients

• 300 lean beef

  2 tbsp cornichons

  2 tbsp capper

  2 tbsp diced shallots

  1 tsp Coles Dijon mustard

  1 tsp Paprika

  Juice of lime

  1 tbsp Lao Gan Ma crispy chili oil

  Sea salt

  1 tbsp panko bread crumbs

  1 Tsp sesame seed

  1 tsp Japanese mayo

Method

• Begin by finely mincing the lean beef and placing it in a mixing bowl.

  Add the cornichons, capers, diced shallots, Dijon mustard, paprika, lime juice, and Lao Gan Ma crispy chili oil to the bowl with the minced beef.

  Season the mixture with salt to taste. Remember to start with a small amount of salt and adjust according to your preference.

  Stir all the ingredients together until well combined. Make sure the flavours are evenly distributed throughout the mixture.

  In a separate pan, toast the panko breadcrumbs over medium heat until they turn golden brown and crispy. Set aside.

  In a small dry skillet, lightly toast the sesame seeds over low heat until fragrant. Remove from heat and set aside.

  To serve, shape the beef tartare mixture into a mound or desired shape on a plate.

  Drizzle the Japanese mayo over the top of the beef tartare.

  Sprinkle the toasted panko breadcrumbs and sesame seeds over the beef tartare as a garnish.

  You can serve the spicy beef tartare immediately with toasted bread or baguette slices on the side.

  Remember to handle raw beef with care and ensure it is fresh and of high quality.

  Enjoy your Spicy Beef Tartare!

More like this

Cauliflower & Pumpkin Korma

Cauliflower & Pumpkin Korma

Recipe by Courtney Roulston

Dietaries – Meat-free, Vegetarian
Serves – 4
Prep Time – 10 minutes
Cooking Time – 40 minutes

Ingredients

• 3 tbsp Squeaky Gate extra virgin olive oil

  1 medium cauliflower, cut into 3cm wedges

  ¼ medium kent pumpkin, cut into 2cm wedges

  1 red onion, sliced into thin wedges and divided into 2 portions

  1 tbsp lime juice

  ½ jar Patak’s korma paste

  2 cups vegetable stock

  250 ml coconut cream, plus a little extra to serve

  1 cup mint leaves to garnish

  Patak’s Pappadums

Method

• Preheat the oven to 190 degrees C. Arrange the cauliflower and pumpkin in a tray then drizzle with 2 tablespoons of oil and a pinch of salt. Bake for 20 minutes, or until just tender and golden.

  Meanwhile, place half the onion into a small bowl with lime juice and salt and set aside. Heat the remaining oil in a large frying pan over medium heat. Add in the remaining onion and fry off for 1 minute. Add in the korma paste and cook, stirring for 2 minutes, or until fragrant. Pour in the stock and coconut cream then bring up to a simmer.

  Arrange the cauliflower and pumpkin into the korma sauce and leave to simmer for 6-8 minutes, or until the vegetables are cooked through.

  Drain the onions then scatter over the top of the curry along with the mint leaves. Serve with steamed basmati rice or fluffy naan bread.

More like this