Mongolian Beef

Mongolian Beef

Recipe by Louis Tikaram

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

Ingredients

500g beef tenderloin, thinly sliced
2 tbsp cooking oil
2 cloves garlic, chopped
1 knob ginger, peeled and julienned
2 stalks green onion, cut into 3cm lengths

Marinade
1 tsp corn starch
1 tbsp water
1 tsp Shaoxing wine

Mongolian Beef Sauce
2 tsp Ayam oyster sauce
1 tbsp Ayam soy sauce
½ tsp Ayam dark soy sauce
3 dashes ground white pepper
¼ tsp Ayam sesame oil
1 tbsp sugar, or to taste
1 tsp Coles salt

Method

Marinate the beef in water, corn starch and Shaoxing wine. Set aside to marinate for 30 minutes.

Prepare the Mongolian Beef Sauce by mixing the oyster sauce, soy sauce, dark soy sauce, white pepper, sesame oil, sugar, and salt in a bowl. Set aside.

Light the wok and add 1 tablespoon of cooking oil. Add the marinated beef and lay it out in the wok. Stir-fry until it is half-cooked, then take the beef out and set aside.

Add the remaining tablespoon of oil to the wok. Stir-fry the garlic, ginger, and green onions until fragrant.

Return the beef to the wok, then add the sauce. Stir to combine and continue cooking until the beef is cooked through.

Serve immediately with steamed rice. Enjoy!

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Lobster Cocktail Salad

Lobster Cocktail Salad

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins

Ingredients

1 lobster, meat picked from shell and diced
1 pack baby lettuce leaves
2 Coles baby cos, shredded
1 avocado, diced
1 red onion
½ bunch dill, picked
½ bunch chives, cut into 1 cm pieces

Cocktail Dressing

1 cup mayo
½ cup ketchup
1 tsp hot sauce
1 orange, juice
2 tbs brandy

Method

In a bowl, mix together the cocktail dressing.

Scatter the lettuce leaves over a large sharing platter. Top with the avocado and pickled onion.

Dress the lobster in the cocktail sauce. Scatter over the salad and garnish with the herbs. Enjoy!

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Surf and Turf

Surf and Turf

Recipe by Michael Weldon

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

Ingredients

• 2 Scotch Fillet steaks

  Sea salt

  Olive oil

  Griddle pan garlic prawns

  1tbs butter

  2 garlic cloves, sliced

  10 prawn tails, peeled

  ½ bunch parsley, chopped

  ½ cup beef stock

  ½ cup cream

  ½ tsp black pepper

  1 lemon, juice

Method

• Season the steak generously. Cook on a BBQ or in a pan that is smoking hot. Cook only turning once until the meat is cooked to your liking. Rest the meat for at least half the time you cook it for.

  While the steak rests add the butter to the griddle pan, once melted add the garlic in and fry off until fragrant and golden. Add in the prawns and toss through the pan until they change colour. Add in the stock and reduce slightly. Add in the cream and reduce. Remove from the heat, add the lemon, parsley, pepper and salt to your liking.

  Slice the steak and then spoon over the garlic prawn sauce.

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Olive Oil & Mixed Tomato Summer Pasta

Olive Oil & Mixed Tomato Summer Pasta

Recipe by Louis Tikaram

Ingredients

• ¼ cup Squeaky Gate extra virgin olive oil

  ¼ cup Squeaky Gate balsamic vinegar

  500 g mixed ripe summer tomatoes

  2 garlic cloves, crushed.

  ½ tsp Coles chilli flakes

  ½ cup finely chopped flat-leaf parsley

  Pinch sea salt and

  Pinch of Coles black pepper

  400 g San Remo spaghetti

  ⅓ cup Coles capers

  Grated parmesan cheese

Method

• Combine the tomatoes, balsamic vinegar, chilli flakes, salt, pepper, and parsley in a large bowl. Mix well.

  Heat the olive oil in a saucepan over medium heat. Add the capers and crushed garlic. Cook until they become crisp and fragrant. Remove from heat and allow to cool slightly.

  Meanwhile, cook the spaghetti in a large saucepan of boiling salted water until it is al dente. Drain the pasta.

  Mix the capers, garlic, olive oil, and pasta together with the tomato mixture. Toss well to combine.

  Divide the pasta into serving plates and sprinkle a generous amount of grated parmesan cheese on top.

  Serve the oil and mixed tomato summer pasta and enjoy!

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Lamb Schnitzel with Coriander Sauce

Lamb Schnitzel with Coriander Sauce

Recipe by Michael Weldon

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

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Porridge Pancakes

Porridge Pancakes

Recipe by Michael Weldon

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

Ingredients

• 200g cold porridge

  200g Coles self rising flour

  2 tsp baking powder

  3 eggs

  2 tbsp Coles Finest maple syrup

  1 overripe banana, mashed

  2/3 cup milk

  Pinch of salt

  Butter

• Garnish

  Berries and yogurt

Method

• In a bowl, whisk together the porridge, eggs, maple syrup, mashed banana, and milk.

  In another bowl, mix the self rising flour, baking powder, and a pinch of salt.

  Combine the wet and dry ingredients, mixing just enough to combine without overworking the batter.

  Heat a non-stick frying pan and melt a small piece of butter. Add a ladle of the pancake batter to the pan and cook until golden brown with bubbles forming on the surface.

  Flip the pancake and cook the other side until golden brown. Repeat the process with the remaining batter.

  Serve the porridge pancakes with berries and yogurt as a garnish.

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Lamb Cutlets with Garlic Cream and Gremolata

Lamb Cutlets with Garlic Cream and Gremolata

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 20 – 25 mins

Ingredients

• 4 Lamb cutlets

  Garlic Lemon Butter

  4 garlic cloves, grated

  2 sprigs thyme, leaves picked

  150 g soft butter, cubed

  1 lemon zest

  Pinch of Coles pepper

  Pinch of Coles sea salt

  Garlic Cream

  300 ml Coles cream

  3 garlic cloves, smashed

  Pinch of Coles sea salt

  Pinch of Coles black pepper

  Gremolata

  1 bunch parsley, chopped

  2 garlic cloves, diced

  1 lemon, zest

  ½ cup Squeaky Gate extra virgin olive oil

  Pinch of Coles sea salt

Method

• In a bowl, mix together the garlic lemon butter ingredients.

  On a frying pan tray, lay out the lamb cutlets gill side up. Spoon over the butter to make sure every mushroom has some butter on it.

  Place into the oven and roast until golden and tender with the butter melting through the lamb cutlets.

  In a small saucepan, combine the garlic cream ingredients and cook over gentle heat to reduce and infuse the cream with the garlic. Once thickened, turn off the heat but keep warm.

  In a bowl, mix the gremolata ingredients together.

  To serve, slice the lam into halves or thirds depending on the size. Spread out on a serving platter, then drizzle over the garlic cream and top with gremolata.

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Crispy Anchovy & Sage Fritters

Crispy Anchovy & Sage Fritters

Recipe by Courtney Roulston

Serves – 4 as a snack (makes 12)
Prep Time – 15 mins, plus resting time for the batter
Cooking Time – 10 mins

Ingredients

• 24 large sage leaves

  12 best quality anchovy fillets

  1 lemon, half sliced into thin rounds, half to serve

  Sea salt

  Black pepper

  Squeaky Gate extra virgin olive oil for deep frying (around 600ml)

  Soda water batter

  150 g Coles plain flour

  1 tsp baking powder

  1 egg, beaten

  120 ml iced soda water

For the batter, mix together the flour, baking powder, and a pinch of salt in a bowl. Make a well in the center and whisk in the egg and soda water until you have a smooth batter. Cover and rest in the refrigerator for 30 minutes. Thin the batter with a little extra soda water if it thickens too much while resting.

Heat the oil over medium heat to 180 degrees C. Place the sage leaves on a clean tray and top with an anchovy fillet. Gently sandwich a sage leaf on top to hold it in place, then dip it into the batter and allow any excess to drip off. Coat the lemon slices in batter, then fry the sage fritters and lemon in batches for 1-2 minutes, being careful as the oil will spit a little.

Drain with a slotted spoon and place them onto kitchen paper to drain off excess oil.

Season with a pinch of salt, cracked black pepper, and place them onto a serving plate. Serve while hot with lemon wedges on the side.

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Parmesan Potatoes with Yoghurt

Parmesan Potatoes with Yoghurt

Recipe by Louis Tikaram

Ingredients

• 750 g small chat potatoes, halved

  2 tbsp Squeaky Gate extra virgin olive oil

  1 cup finely grated parmesan (powder style)

  1/2 tsp garlic powder

  1/2 tsp Coles dried oregano

  1/2 tsp Coles paprika

  Pinch of Coles sea salt

  Pinch of Coles black pepper

  Yoghurt Sauce

  1 cup Jalna Greek Yoghurt

  1/4 cup finely chopped chives

  Pinch of Coles sea salt

  Pinch of Coles black pepper

  Zest and juice of 1 lemon

Method

• Preheat the oven to 200°C.

  In a bowl, mix the parmesan, garlic powder, dried oregano, and paprika.

  Grease a baking dish with the olive oil.

  Sprinkle the parmesan mixture evenly over the dish using your hands.

  Place the halved potatoes cut side down on top of the parmesan mixture, pressing firmly.

  Drizzle the top of the potatoes with a little more olive oil, then sprinkle with salt and pepper.

  Bake the potatoes for 35-40 minutes or until they are soft and the parmesan crust is deep golden.

  Remove the potatoes from the oven and let them stand for 5 minutes.

  While the potatoes are resting, prepare the yoghurt Sauce by mixing all the ingredients together in a bowl.

  Use a wooden spoon to separate a few groups of potatoes, then flip them upside down so that the cheese side is facing up. Transfer them to a serving platter.

  Serve the Parmesan potatoes with the yoghurt Sauce and sprinkle some extra chopped chives on top.

  Enjoy the potatoes as a snack or as a side dish!

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Fried Chicken Bao’s with Spiced envy Apple Sauce

Fried Chicken Bao’s with Spiced envy Apple Sauce

Recipe by Michael Weldon

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

Ingredients

• 300g Chicken Thighs cut into strips

  1cup buttermilk

  1tsp smoked paprika

  1tsp cumin

  Dusting

  2 cups plain flour

  1tsp smoked paprika

  1tsp cumin powder

  1tsp onion powder

  1tsp garlic powder

  1tsp black pepper

  Apple Ketchup

  1 brown onion, diced

  2 garlic cloves, sliced

  2tbs apple cider vinegar

  1cup apple paste

  ¼ cup ketchup

  1tbs tabasco sauce

  Pinch of salt

  1 cucumber, shredded

  1 carrot, shredded

  ½ bunch coriander

Method

• In a bowl mix together the buttermilk, smoked paprika, cumin and a pinch of salt. Add in the chicken and marinate for 2 hours – overnight.

  In a saucepan fry the onion and garlic in olive oil until softened. Add in the vinegar and cook until it reduces to a syrup. Add in the apple paste, ketchup and tabasco, cook for 5 minutes on medium until the liquid thickens. Allow to cool.

  In a bowl mix the dust coating for the chicken together. Add in the chicken and press the flour to the chicken to coat. Leave the to sit for 10-15 mins so the dust gets sticky.

  Heat a saucepan of oil to 180deg c. Fry the chicken until golden and cooked through.

  In a steamer basket over a wok, steam the bao buns until light and fluffy.

  To assemble add the cucumber, carrot and coriander into the bao buns. Add the chicken and top with the apple ketchup.

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Potato, Bacon & Leek Fritters with Poached Egg

Potato, Bacon & Leek Fritters with Poached Egg

Recipe by Michael Weldon

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

Ingredients

• 1 kg potatoes, grated and liquid squeezed out

  4 leeks, sliced thinly

  400 g streaky bacon, cut thinly and fried to render out the fat

  2 eggs + 4 for poaching

  ½ cup breadcrumbs

  ½ bunch of parsley

  ½ bunch of chives

  Coles black pepper

  Sea salt

  Squeaky Gate extra virgin olive oil

  Garnish

  4 eggs

  ½ bunch of dill, picked

  ½ bunch of parsley, picked

  Tabasco sauce

Method

• In a large bowl, combine the grated potatoes, sliced leeks, fried bacon, 2 eggs, breadcrumbs, chopped parsley, chopped chives, and a pinch of salt and pepper. Mix everything together to form a thin burger patty consistency.

  Heat a pan over medium-high heat and add about 1 cm of olive oil. Once hot, fry the fritters until they turn golden and crispy. Drain them on paper towels. Repeat the process until all the fritters are fried.

  In a smaller saucepan with gently boiling water, add a pinch of salt and a splash of vinegar. Crack the remaining 4 eggs into the water and poach them until cooked to your liking.

  To serve, stack a couple of fritters on a plate, top them with a poached egg, and finish with fresh herbs (dill and parsley). Add a dash of Tabasco sauce for extra flavour.

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Crispy Wonton Cabbage Salad

Crispy Wonton Cabbage Salad

Recipe by Courtney Roulston

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

Ingredients

• 1 Pack Mr Chen's prawn & chive wonton (12)

  1 cup oil for frying

  6 cups Chinese cabbage (Wombok) shredded

  2 green spring onions, sliced

  2 tbsp peanuts, chopped

  1 tbsp white sesame seeds, toasted

  1/2 cup coriander, sprigs picked

  1 long red chilli, julienned

  Dressing

  1 large lime, juiced

  2 tbsp Squeaky Gate extra virgin olive oil

  2 tbsp Mr Chen’s soy sauce

  2 tbsp Coles sesame oil

  1 tsp maple or sugar

Method

• Whisk the dressing ingredients together in a small bowl and set aside.

  Heat the oil in a small pan over medium heat to 180 degrees Celsius. Fry the wontons for 3-4 minutes, or until crispy, golden, and cooked through. Drain on paper towel to soak up any excess oil.

  Place the cabbage, spring onions, peanuts, and sesame seeds into a mixing bowl then gently toss with the dressing.

  Place the cabbage salad into serving bowls. Top with the crispy wontons, coriander, and chilli before serving.

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Grilled Mushroom Sandwich

Grilled Mushroom Sandwich

Recipe by Michael Weldon

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

Ingredients

• 4 large flat mushrooms

  2tbs butter

  4 garlic cloves

  2 thyme sprigs

  1 red onion, sliced thinly

  2tbs red wine vinegar

  1tsp brown sugar

  4tbs mayo

  1tbs parmesan

  1tsp Dijon mustard

  ½ tsp porcini powder

  Sea salt

  Olive oil

  4 light rye sourdough rolls, cut side toasted in olive oil

  1 pack rocket

Method

• In a frypan the mushrooms topped with butter and olive oil. Add thyme and rosemary as they cook. Once completely soft add the remove form the heat.

  Add the onions to the pan and sauté until slightly softened. Add the vinegar and sugar, cook until they caramelize. Keep warm.

  In a bowl mix the mayo, parmesan, Dijon and porcini with a pinch of salt.

  To build the sandwiches, carve the mushrooms into slices. Spread the cut sides of the bread with mayo then add rocket to the bottom layer. Top with the mushrooms and then the onions. Add the top bun and serve.

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Potato Croquettes with Spiced Jalna Yoghurt

Potato Croquettes with Spiced Jalna Yoghurt

Ingredients

• 250 gm potatoes

  500 gm grated zucchini

  1 long red chilli, finely chopped

  4 green shallots, finely chopped

  ½ cup rice flour

  1 tsp sea salt

  Olive oil, for frying

  4 sun-dried tomatoes

  ½ tsp smoked paprika

  A pinch of chilli powder

  1 clove garlic finely chopped.

  ½ cup Jalna Greek yoghurt

  1 pinch sea salt

  1 lemon

Method

• Place potatoes in a small saucepan, cover with water and bring to the boil. Cook for 20 minutes until soft then drain, return to the pan and coarsely mash.

  Meanwhile, place tomatoes in a small bowl and cover with boiling water. Set aside to soften for around 10 min, then drain and finely chop. In a mixing bowl fold in paprika, chilli, garlic and Greek yoghurt, Season to taste.

  Place grated zucchini in a clean tea towel or chux and squeeze over a bowl to remove excess moisture. Transfer zucchini to a large bowl with chilli, cooked potato, green shallot and rice flour. Season to taste and mix well to combine.

  Heat 2cm of oil in a large frying pan over high heat. Shape ¼-cup measures of the potato mixture into mini footballs to make 12 in total. Fry, in batches, until golden and crisp around 6 min. Remove with a slotted spoon and drain.

  Serve croquettes with yoghurt and lemon wedges for squeezing.

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Spicy Balinese Vegetable & Coconut Salad

Spicy Balinese Vegetable & Coconut Salad

Recipe by Courtney Roulston

Dietaries – Vegetarian, vegan, gluten-free
Serves – 4 as a side
Prep Time – 15 mins
Cooking Time – 15 mins

Ingredients

• 2 bunches snake beans

  1 large carrot, peeled, julienned

  3 cups fresh bean sprouts

  1 bunch English spinach, washed, roughly chopped

  3 tbsp coconut oil or Squeaky Gate extra virgin olive oil

  2 cloves garlic, sliced

  2 shallots, peeled, sliced

  2 long red chillies

  1 cup freshly grated coconut

  2 tbsp lime juice

  2 tsp brown sugar

  Sea salt

  Black pepper

  1/4 cup roasted peanuts, roughly chopped

Method

• Bring a wok of salted water to a gentle boil. Blanch the snake beans and carrot for 2 minutes, then remove and refresh in a sieve dunked into a bowl of iced water. Set aside on a clean tea towel to completely drain and dry. Blanch the bean sprouts and spinach for 40 seconds, then refresh, drain, and set aside to dry.

  Heat the oil over medium heat and add the sliced garlic, shallots, and chillies. Cook for 2-3 minutes, or until softened. Place the chilli mixture into a mortar along with the lime juice, brown sugar, and a pinch of salt and pepper. Grind the dressing into a loose paste.

  Place the blanched vegetables into a large mixing bowl along with the freshly grated coconut and pour over the dressing. Toss well so everything is coated evenly in the dressing.

  Transfer the salad to a serving platter and garnish with roasted peanuts. Serve with extra lime wedges.

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Ambrosia™ Frittelle di Mele

Ambrosia™ Frittelle di Mele

Ingredients

• 5 Ambrosia™ apples

  Juice of half a lemon

  1 ½ cups plain flour

  1 teaspoon salt flakes

  ½ tablespoon baking powder

  1 ½ cups milk

  Neutral oil for frying (I like grapeseed or rice bran)

  2 tablespoons caster sugar

  ½ teaspoon ground cinnamon

Method

• Grab a medium bowl and splash in 2 cups of water and squeeze in the lemon juice, then leave the lemon half bobbing about in the bowl. Peel the apples, coring with a vegetable corer, then slice into 8mm-thick discs, and pop into the water while you make your batter.

  In a second bowl, whisk together the flour, salt, baking powder and milk to a fine slurry, then allow to stand for 10 minutes to relax.

  Heat 1cm’s worth of oil in a wide, heavy-based pan to 175C (you can test it by sploodging in a bit of batter, and the batter colours within 20 seconds).

  Pat the apple pieces dry, and then dunk them in the batter, letting any surplus run off, before popping them into the pan. Fry for 2-3 minutes per side, until golden brown.

  Meanwhile, prepare the cinnamon and sugar on a saucer, shaking about to distribute evenly. Scoop the golden fritters out of the oil, drain lightly on kitchen towel, then toss in the cinnamon sugar while they’re still hot.

  Serve warm.

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Spicy & Tangy Yoghurt Marinated Buffalo Wings

Spicy & Tangy Yoghurt Marinated Buffalo Wings

Recipe by Louis Tikaram

Ingredients

• 1kg chicken mid wings

  1 tbsp Coles sea salt

  1 tbsp baking powder

  1 1/2 cups Jalna Greek yogurt

  3 limes

  3 tbsp hot sauce (preferably Frank's)

  1 tbsp Coles honey

  3 garlic cloves, finely grated

  6 tbsp unsalted butter

  2 tbsp Patak’s tandoori curry paste

  2 pieces garlic naan (for serving)

  1/2 cup coriander leaves

Method

• Preheat the oven to 220 degrees and line a baking tray with foil. Place a wire rack inside the tray.

  In a large mixing bowl, toss the chicken wings with sea salt and baking powder until coated. Transfer the wings to the prepared baking tray and spread them out evenly.

  Roast the wings in the preheated oven, turning them halfway through, until they are lightly browned, for about 25-35 minutes.

  Change the oven setting to grill and turn the wings again. Grill them, turning halfway through, until they are charred in spots and crisp, for about 8-12 minutes. Let them cool slightly.

  Squeeze the juice of 1 lime into a large mixing bowl. Stir in the hot sauce, honey, and 1/2 cup of yoghurt. Season with salt.

  In a small saucepan, heat the finely grated garlic and unsalted butter over medium heat until the butter is melted and the garlic is fragrant, which takes about 2 minutes. Add 1 tbsp tandoori curry paste and cook, stirring, until fragrant for about 30 seconds. Scrape the garlic mixture into the bowl with the lime juice/yogurt mixture.

  Whisk vigorously to emulsify. Taste and add more salt if needed.

  Transfer the wings to the sauce and toss to coat them.

  Arrange the garlic naan on a serving plate. Place the wings on top and sprinkle with coriander leaves. Serve with the remaining yogurt in a sauce bowl and lime wedges.

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Chilli Brussels Sprouts with Cashew Nuts

Chilli Brussels Sprouts with Cashew Nuts

Recipe by Louis Tikaram

Ingredients

• 4 tablespoons olive oil

  2 cloves crushed garlic

  ½ onion, sliced

  500gr brussels sprouts, halved

  2 teaspoons fish sauce

  2 teaspoons oyster sauce

  ¼ cup roasted cashew nuts

  1 tablespoon chilli paste with soy bean oil

  1 cup Thai basil leaves

Method

• Heat a large fry pan over high for a few minutes.

  Add the oil to coat the bottom of the pan, then add garlic and onion and stir until fragrant, about 15 seconds. Add brussels sprouts and stir to coat with oil. Spread in an even layer, carefully add oyster & fish sauce along with a splash of water, give it a good toss and cover with a lid.

  Cook without stirring until the water has almost completely evaporated, 2 to 4 minutes.

  Uncover, sprinkle with cashew nuts and Thai basil, and stir for 1 minute.

  Serve up with some steamed rice or by itself as a snack.

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Honey Fried Prawn Wontons

Honey Fried Prawn Wontons

Recipe by Courtney Roulston

Serves – 4
Prep Time – 5 minutes
Cooking Time – 20 minutes

Ingredients

• 2 packs Mr Chen's prawn and chive wontons (24)

  Oil for frying

  1 tbsp chives to garnish

  1 handful dried vermicelli noodles

  1 tsp white sesame seeds, toasted

  Honey Sauce

  1/3 cup honey

  1 tbsp glucose

  1 tbsp Mr Chen’s soy sauce

  2 tsp Chinese cooking wine

Method

• Place the sauce ingredients into a small pot over medium heat. Bring up to a simmer then turn down to low for 3-4 minutes, or until syrupy. Set aside and keep warm.

  Heat a cup of oil in a medium frying pan to 180 degrees Celsius. Carefully add the noodles and fry for 30 seconds, or until puffed and crisp. Drain and set aside.

  Fry the wontons in batches for 3-4 minutes or until crispy and golden. Drain on kitchen paper to soak up any excess oil. Toss the fried wontons in the warm honey sauce to coat.

  Place the fried noodles onto the base of a serving plate. Top with the honey prawn wontons and garnish with chives and sesame seeds before serving.

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Burnt Leeks with Seaweed Butter

Burnt Leeks with Seaweed Butter

Recipe by Michael Weldon

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

Ingredients

• Squeaky Gate extra virgin olive oil

  4 leeks

  Seaweed butter

  250g unsalted butter at room temperature

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

  1 tsp porcini powder

  1 tbsp Coles soy sauce

  1 lemon, zest

  Garnish

  Parmesan

  ½ bunch dill

Method

• Place the whole leeks on the BBQ or over charcoal and cook until completely blackened all over. They should be steamed and tender in the center.

  In a mortar and pestle, pound the nori into a powder.

  In a bowl, whisk together the butter, nori, porcini, soy sauce, and lemon zest. Roll the mixture into a log using cling wrap, then set it in the fridge.

  Once the leeks are ready, allow them to cool slightly, then cut them open with the tip of a knife. Remove the steam internal piece of the leek from the burnt layers. Slice the tender leek into bite-sized pieces and place them back into the leek skin. Top each leek with discs of butter. Place the leeks back on the BBQ and shut the lid to melt the butter.

  Serve the leeks on a platter. Grate parmesan over them and garnish with dill fronds.

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