Salmon Steak with BBQ Potato Salad

Salmon Steak with BBQ Potato Salad

Recipe by Michael Weldon

Serves: 2
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

2 Huon Premium Tasmanian Salmon Steak Skin On 200g
2 tbs Squeaky Gate extra virgin olive oil
1 tsp Coles sea salt, plus extra for seasoning
½ tsp black pepper
½ tsp paprika
1 lemon, juiced
1 tbs fresh dill, roughly chopped
1 tbs fresh parsley, roughly chopped
4 medium potatoes, cut into wedges
2 sprigs fresh thyme

Method

Heat a griddle pan over medium heat and add 1 tbs of olive oil. Cook the potato wedges until golden brown. When the potatoes are halfway cooked, add the thyme to the pan and season with sea salt and black pepper.

Meanwhile, roughly chop the parsley and dill and place them in a mixing bowl. Once the potatoes are cooked through, add them to the bowl with the herbs. Stir gently, squeeze over the juice of one lemon, and drizzle with an additional 1 tbs of olive oil.

To prepare the salmon, dust the flesh side of each fillet with paprika and a pinch of sea salt. Heat a pan over medium-high heat and add a drizzle of olive oil. Place the salmon in the pan, skin side down, and cook for about four minutes until the skin is crisp. Turn the salmon and cook for an additional minute on the flesh side.

To serve, arrange the potato salad on a plate and place the salmon fillet on top. Enjoy.

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Lamb Larb

Lamb Larb

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

½ cup jasmine rice
500g lamb mince
2 garlic cloves, grated
2 shallots, thinly sliced
2 birdseye chillies, sliced
1 bunch Thai basil, leaves picked
1 lime
2 tbsp Ayam fish sauce
2 tsp sugar
½ bunch coriander, leaves picked
Sunflower oil
Coles sea salt

To serve

2 baby cos lettuces, separated into cups
or Steamed jasmine rice

Method

In a hot, dry wok, toast the jasmine rice until it turns a light golden colour. Transfer the toasted rice to a mortar and pestle and crush it into a coarse powder.

In the same wok, add a drizzle of sunflower oil and heat until smoking. Add the lamb mince and cook until caramelised and browned. Stir in the garlic, shallots, and chillies, tossing until well combined. Add the Thai basil and coriander leaves, cooking until just wilted. Stir in the sugar and fish sauce, then remove from the heat. Finish with a squeeze of lime juice.

Serve the larb topped with the roasted rice powder, alongside baby cos lettuce cups or steamed jasmine rice.

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Baked Yoghurt and Cranberry Dessert Pots

Baked Yoghurt and Cranberry Dessert Pots

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients
12 cups Jalna Greek Yoghurt
500g condensed milk
2 tbsp dried cranberries
2 tbsp blanched almonds
1 tbsp pistachios
2 tbsp caster sugar

Garnish
1 punnet raspberries

Method

Preheat the oven to 180°C.

In a bowl, mix together the yoghurt and condensed milk until evenly combined. Fold in the dried cranberries. Pour the mixture into ramekins, cover each one with foil, and secure with a rubber band.

Place the ramekins in a baking tray with 2cm of boiling water at the bottom. Bake for 18 minutes, then turn off the oven and leave the ramekins inside for an additional 10 minutes. Afterward, transfer them to the fridge to set.

In a non-stick frypan over medium heat, cook the caster sugar until it melts and caramelises to a golden colour. Stir in the almonds and pistachios to coat them in the caramel, then pour the mixture onto a sheet of baking paper to cool and set.

Once the yoghurt pots are set, serve them topped with the caramelised nuts and fresh raspberries.

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Chicken, Ginger & Shallot Rice Salad

Chicken, Ginger & Shallot Rice Salad

Recipe by Louis Tikaram

Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients

1 tbs ginger, finely grated
2 garlic cloves, minced
2 tbs sesame oil
1 tbs honey
Juice of 1 lime
2 tbs light soy sauce
2 tbs Squeaky Gate extra virgin olive oil
2 cups cooked jasmine rice, cooled
2 cups cooked chicken, shredded
2 cups mixed greens (baby spinach, rocket, or similar)
1/2 cup fresh coriander leaves, roughly chopped
1 red onion, thinly sliced
1 cucumber, thinly sliced
2 tbs sesame seeds, toasted
1/4 cup roasted peanuts, roughly chopped

Method

Start by preparing the dressing. In a bowl, whisk together the ginger, garlic, sesame oil, honey, and lime juice until well combined. Add the soy sauce and Squeaky Gate extra virgin olive oil, whisking again to emulsify the dressing.

In a large mixing bowl, combine the cooled rice, shredded chicken, mixed greens, coriander, onion, and cucumber. Sprinkle over the toasted sesame seeds and toss everything together gently.

Pour the prepared dressing over the salad and toss again to coat all the ingredients evenly.

To serve, plate the salad onto a large serving dish or individual bowls. Scatter the chopped peanuts over the top for added crunch.

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Spiced Chicken Schnitzel with Laksa Gravy

Spiced Chicken Schnitzel with Laksa Gravy

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

2 chicken breast butterflied and pounded flat with a meat mallet
1 cup plain flour
3 eggs
1 tbs Ayam Laska paste
1 cup panko breadcrumbs
1 tsp chilli flakes
Coles sea salt
2ltr Oil 

Laksa Gravy

3tbs Ayam Laksa paste
1 pouch of Coles chicken stock
1 tin of coconut cream
1 green chilli, diced 
1 lime leaf, sliced thinly
1 lime

Method

In a bowl, whisk together the eggs and laksa paste until smooth. Season the flour with a pinch of sea salt.

Prepare a crumbing station by placing the seasoned flour, egg mixture, and breadcrumbs in separate bowls. Coat each piece of chicken in the flour, dip it into the egg mixture, and then coat it evenly in breadcrumbs.

In a saucepan, fry the laksa paste over medium heat until fragrant and the oil begins to separate from the paste. Stir in the chicken stock and coconut cream, bringing the mixture to a boil. Reduce the heat and let it simmer for 15 minutes, or until the sauce thickens.

Heat oil in a saucepan to 180°C. Fry the schnitzels one at a time until golden brown and cooked through.

Finish the gravy by adding chilli, lime leaves, and a squeeze of fresh lime juice. Serve the schnitzels topped with the laksa gravy and a crispy green salad on the side.

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Rice Pudding with Rum and Raisin Sauce

Rice Pudding with Rum and Raisin Sauce

Recipe by Louis Tikaram

Serves: 4-6
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients

Pudding:
1 ½ tbs unsalted butter
½ cup Arborio rice
3 ½ cups Norco Full Cream Milk
½ cup thickened cream
¼ cup brown sugar
1 vanilla bean pod, halved lengthwise
¼ tsp salt
2 large egg yolks
3 tbs toasted sliced almonds

Buttered Rum Raisin Sauce:
½ cup raisins
⅓ cup dark rum
½ cup brown sugar
½ tsp salt
⅛ tsp ground cinnamon
2 tbs unsalted butter

Method

To make the Buttered Rum Raisin Sauce, combine raisins and rum in a small saucepan with a lid. Bring the mixture to a simmer over medium heat, cover, and remove from the heat. Let stand for 30 minutes to plump the raisins. After 30 minutes, stir in the brown sugar, 1 tablespoon of water, salt, and cinnamon. Return to the heat and simmer over low heat, stirring often, until the sugar dissolves. Remove from the heat and stir in the butter, 1 tablespoon at a time, until the sauce is thick and glossy. Set aside.

To prepare the Rice Pudding, melt butter in a large saucepan over medium heat. Add Arborio rice and cook, stirring constantly, until toasted and fragrant. Stir in Norco Full Cream Milk, cream, brown sugar, vanilla bean pod halves, and salt. Bring the mixture to a gentle simmer, stirring constantly. Reduce the heat to medium-low and cook, stirring often, until the rice is tender and the mixture thickens, about 30–35 minutes. Remove from the heat and discard the vanilla bean pod halves.

In a separate bowl, whisk the egg yolks. Gradually ladle in about ½ cup of the hot pudding mixture, whisking constantly to temper the eggs. Pour the warmed egg mixture back into the saucepan and stir constantly for about 1 minute until well combined. Remove from the heat and let the pudding cool slightly; it will continue to thicken as it cools.

To serve, spoon the rice pudding into a large serving bowl or individual bowls. Top with the buttered rum raisin sauce and sprinkle with toasted almonds. Serve warm or at room temperature.

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5 Native Spice Celeriac Steak

5 Native Spice Celeriac Steak

Recipe by Nornie Bero

Serves: 4
Prep Time: 20 minutes
Cook Time: 50 minutes

Ingredients

Celeriac Steak
800g celeriac
Dash of olive oil
Pinch of Coles sea salt
Pinch of Coles black pepper

Native 5 Spice Jus
60g sliced shallots
1 carrot, diced
1 garlic clove, minced
150ml red wine
500ml vegetable stock
100ml port
Native 5 spice (cinnamon myrtle, anise myrtle, ground pepperberry, fennel seeds)
Cornflour (slurry)
Pinch of Coles sea salt
Pinch of Coles black pepper
Dash of olive oil

Warrigal Greens Cream
2 cups Warrigal greens
1 bunch English spinach
2 boiled potatoes
150ml cream
2 nobs of butter
Good pinch of Coles sea salt
1 garlic clove, crushed
Pinch of white pepper

Method

Heat a medium pot over medium heat with a dash of olive oil. Braise the garlic, carrots, shallots, and native 5 spice until partially cooked. Add the port, red wine, and vegetable stock, and reduce the mixture by half. Adjust seasoning with salt and pepper, then thicken with a cornflour slurry if needed.

Preheat the oven to 200°C. Peel the celeriac, wash and dry it thoroughly, then slice into steak-like pieces and score the surface to create a lattice pattern.

Heat a cast-iron pan over high heat with a drizzle of olive oil. Fry each side of the celeriac steaks for about 3 minutes, until golden. Sprinkle with native 5 spice, flip, and coat the other side. Season with salt and pepper. Transfer the pan to the oven and bake for around 10 minutes, or until tender.

For the jus, heat a pan over medium-high heat with olive oil. Add shallots, carrots, and garlic, cooking until softened. Deglaze the pan with port, then add red wine and reduce. Stir in a pinch of the native 5 spice blend and vegetable stock, allowing the mixture to reduce further. Finish by thickening with a cornflour slurry and whisking until smooth.

To prepare the Warrigal greens cream, add the boiled potatoes to a pot with half a cup of their cooking liquid. Cook down slightly before adding cream, butter, Warrigal greens, and spinach. Continue cooking until the greens are soft. Remove from heat and blend the mixture until smooth using a stick blender. Adjust seasoning with salt and white pepper.

To serve, spread the Warrigal greens cream on the base of a plate, place the celeriac steak on top, and finish with a generous drizzle of the native 5 spice jus. Enjoy!

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Glazed Salmon Skewers

Glazed Salmon Skewers

Recipe by Louis Tikaram

Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

500g Huon Premium Salmon, skin removed, diced into cubes
3 tbs Ayam light soy sauce
2 tbs brown sugar
2 tbs mirin
2 tbs sake
1 thumb-sized piece of ginger, finely grated
2 spring onions, finely chopped (plus extra julienned for garnish)
Extra virgin olive oil
Sesame seeds, for garnish

Method

In a pot over medium heat, add soy sauce and brown sugar. Stir until the sugar dissolves.

Add the mirin, sake, ginger, and spring onion. Bring the mixture to a gentle boil, ensuring not to scrape the bottom of the pot.

Strain the glaze into a bowl to remove solids and set aside.

Prepare the salmon by removing it from the packaging, halving the fillet, and dicing it into cubes. Skewer the salmon cubes onto wooden skewers.

Brush the glaze generously over the salmon skewers.

Heat a pan with a drizzle of extra virgin olive oil. Place the skewers into the pan and glaze again as they cook, turning and brushing more glaze for a caramelized finish.

Once cooked through and sticky, transfer the skewers to a plate.

Garnish with sesame seeds and julienned spring onion.

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BBQ Pork Chop with Pineapple, Chilli & Lime Sauce

BBQ Pork Chop with Pineapple, Chilli & Lime Sauce

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

4 Coles pork chops
Extra virgin olive oil
1 Coles pineapple, diced
1 red onion, finely chopped
2 garlic cloves, minced
1 thumb-sized piece of ginger, minced
2 red chillies, finely sliced
2 lime leaves, finely sliced
2 tbs brown sugar
2 tbs Ayam fish sauce
Juice of 2 limes
Salt, to taste
Fresh coriander leaves, finely sliced, for garnish

Method

Score the fat on the pork chops and drizzle with extra virgin olive oil. Sprinkle with salt.

Heat a barbecue or grill pan to medium-high heat. Cook the pork chops until golden and cooked through, turning halfway. Remove from the heat and set aside to rest.

In a separate pan, heat oil and sauté the red onion until softened.

Add the diced pineapple to the pan and stir. Add the garlic, ginger, and red chilli, stirring to combine.

Continue cooking until the pineapple softens and begins to caramelize.

Stir in the lime leaves, brown sugar, and fish sauce. Cook the mixture down until the sauce thickens and becomes glossy.

Turn off the heat and add the lime juice, stirring to combine.

To serve, place the pork chop on a plate and sprinkle with salt. Spoon the pineapple and fish sauce dressing over the top and garnish with freshly sliced coriander leaves.

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Spiced Lamb and Dill Yoghurt Pasta

Spiced Lamb and Dill Yoghurt Pasta

Recipe by Louis Tikaram

Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

San Remo Bow Tie Pasta, 400g
2 cups Jalna Organic Biodynamic Dairy Yoghurt
2 eggs
3 garlic cloves, minced
1 bunch fresh dill, finely chopped
500g lamb mince
1/2 cup pine nuts
1/3 cup currants
1 tsp cumin seeds
Coles sea salt, to taste
Coles black pepper, to taste
2 tbs butter
1 lemon, zest and juice

Method

In a blender, combine eggs, garlic, dill, and Jalna yoghurt. Blend until smooth. This creates a light, tangy sauce, a healthier alternative to traditional mayonnaise. Set aside.

Cook the San Remo Bow Tie Pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.

In a large frying pan, melt butter over medium heat. Add pine nuts and currants, stirring frequently until lightly toasted and fragrant. Transfer to a bowl and set aside.

In the same pan, add lamb mince and break it up as it cooks. Once browned, stir in cumin seeds, sea salt, pepper, and garlic. Continue cooking until lamb is cooked through.

Return the toasted pine nuts and currants to the pan with the lamb. Stir to combine, then remove from heat.

In the pasta pot, combine the drained pasta with the yoghurt sauce. Mix well, adding reserved pasta water as needed to achieve a creamy consistency. Stir in the zest and juice of the lemon, and adjust seasoning with salt and pepper.

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Breakfast Pancakes

Breakfast Pancakes

Recipe by Louis Tikaram

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup Norco Fresh Full Cream milk
2 tablespoons Norco unsalted butter, melted
1 large egg
1 tablespoon vegetable oil
4 big scoops of Norco Cape Byron Chocolate Lava Brownie ice cream
4 passionfruit

Method

In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.

In a large mixing bowl, whisk together the milk, melted butter, and egg until well combined.

Gradually add the dry ingredients to the milk mixture, whisking until just combined. A few lumps are perfectly fine.

Heat a large nonstick pan over medium heat and lightly grease it with vegetable oil or butter, depending on your preference.

For each pancake, spoon a ladle of batter onto the pan, using the back of the spoon to gently spread it into a round shape.

Cook for 1–2 minutes, or until bubbles form on the surface and start to pop. Carefully flip the pancake and cook for another 1–2 minutes, or until golden brown on the other side.

While the pancakes are cooking, cut the fresh passionfruit in half and scoop out the pulp, setting it aside for serving.

Transfer each cooked pancake to a serving plate and keep warm while you cook the remaining batter.

Serve the pancakes warm, topped with a generous scoop of Norco ice cream and a spoonful of fresh passionfruit pulp.

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Yellow Curry Mussels

Yellow Curry Mussels

Recipe by Diana Chan

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

2 kgs mussels, cleaned and bearded
3 tablespoons neutral flavoured cooking oil
1 shallot, finely sliced
2 lemongrass stalks, chopped into 5cm lengths and bruised
½ bunch of coriander root, chopped 5cm from root
6 kaffir lime leaves
2 tablespoons Ayam Brand yellow curry paste
400ml Ayam Brand coconut cream
1 cup of water
2 teaspoons of white sugar
Juice of 2 limes
Coles sea salt to taste
1 long red chilli, finely sliced
1 bunch of thai basil, leaves picked

Method

Place a large pot with a lid over medium heat and add in the oil. Saute the shallots, lemongrass and coriander roots for 2-3 minutes. Add curry paste and saute for a further minute, then add in the lime leaves. Next, add in the coconut milk and water and sugar and bring to a gentle simmer. Then add in mussels and cover with a lid string halfway to ensure the mussels are cooked through evenly for 3-5 minutes.

Remove the lid and taste. Season to taste adding more lime juice towards the end and salt if required. Turn the heat off.

To serve, place the mussels in your serving bowl and top with the broth. Garnish with some fresh chillies and herbs.

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Cauliflower Steak with Red Capsicum Sauce

Cauliflower Steak with Red Capsicum Sauce

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

1 Coles cauliflower
2 shallots, finely chopped
2 red peppers, thinly sliced
2 tbs capers
1 tsp Worcestershire sauce
1 tbs red wine vinegar
Coles sea salt and black pepper, to taste
Squeaky Gate extra virgin olive oil
Fresh basil leaves, for garnish
Grated cheese, for serving

Method

Slice the cauliflower into thick steaks.

Season the cauliflower with extra virgin olive oil and sea salt. Grill in a hot pan until golden and cooked through.

In a separate pan, heat oil and cook the shallots with a pinch of salt until softened. Add the sliced red peppers and cook until tender.

Add water to the pan with the peppers, followed by the capers, Worcestershire sauce, red wine vinegar, and black pepper. Simmer until the sauce reduces.

Add fresh basil to the sauce and stir through.

To serve, spread the capsicum sauce on a plate, place the grilled cauliflower on top, and garnish with additional black pepper, fresh basil, and grated cheese.

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Peanut Butter & Banana Muffins

Peanut Butter & Banana Muffins

Recipe by Louis Tikaram

Serves: 12
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

2 cups flour
1 tsp baking powder
1 tsp baking soda
1 cup Jalna Organic Biodynamic Dairy Yoghurt
½ cup peanut butter
2 eggs
½ cup white sugar
½ cup brown sugar
2 ripe bananas, mashed
1 tsp vanilla extract
½ cup macadamia nuts, roughly chopped

Method

Whisk together the flour, baking powder, and baking soda in a large bowl.

In a separate bowl, combine the Jalna Organic Biodynamic Dairy Yoghurt, peanut butter, eggs, white sugar, brown sugar, mashed bananas, and vanilla extract. Mix until smooth.

Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the macadamias.

Divide the batter evenly among a lined muffin tin. Bake at 180°C for 20–25 minutes or until a skewer inserted into the center comes out clean.

Cool slightly before serving.

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Charred Broccoli Salad

Charred Broccoli Salad

Recipe by Brent Draper

Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

1 large head of broccoli, cut into florets
1 bunch of kale, stems removed, leaves roughly torn
1 red onion, sliced into wedges
2 avocados, sliced
3 tbs extra virgin olive oil
3 tbs pine nuts, toasted
3 tbs pepitas, toasted
Coles Green Goddess dressing (store-bought or homemade, as desired)

Method

Coat the broccoli and kale with extra virgin olive oil.

Place the broccoli, kale, and red onion onto a hot barbecue grill. Grill until charred and tender, turning occasionally.

Remove all the grilled vegetables from the barbecue and place them in a large bowl. Add avocado slices, pine nuts, pepitas, and a generous amount of Green Goddess dressing.

Mix gently to combine, adding more Green Goddess dressing as needed to coat everything well.

Serve in a large serving bowl, topping with additional pine nuts and pepitas for garnish.

Enjoy this vibrant and flavourful dish!

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Kheema Pav

Kheema Pav

Recipe by Anjali Pathak

Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

2 tbsp oil
1 onion, finely chopped
1cm root ginger
3 tbsp Patak’s Madras Paste
650g minced lamb
1 tomato, finely chopped
50g peas
1 tbsp fresh coriander, finely chopped
½ red onion, sliced into rings
Lemon wedges, to serve

Pav

2 tbsp butter
8 small soft bread buns, cut in half

Method

Gently heat the oil and fry the onions for 5 minutes until softened and turning light golden brown. Finely chop half the ginger and stir through. Cook for 1 minute before stirring in the Madras Paste with a splash of water. Stir well and cook for 2 minutes.

Add the minced lamb and mix well. Cook for 5 minutes, stirring often. Pour in 100ml water and add the tomatoes. Allow to cook for 10 minutes until most of the water has been absorbed.

Toss in the peas and cook for a further 5 minutes.

In the meantime, prepare the toasted Pav. Heat the butter in a large frying pan and place the bread in the pan, pressing down a little to soak up the butter.

Julienne the remaining ginger.

Serve the Kheema sprinkled with julienned ginger & coriander, toasted Pav, red onion rings and lemon wedges.

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Peach & Marmalade Glazed Pork Belly Strips

Peach & Marmalade Glazed Pork Belly Strips

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

500 g pork belly, sliced into strips
2 tbs marmalade
2 spring onions, sliced
2 garlic cloves, halved
1 bird’s eye chilli, sliced
2 peaches, diced
1 lime, juiced
1 lemon, juiced
Coles sea salt, to taste
Extra virgin olive oil

Method

In a jar or small bowl, prepare the marinade by combining marmalade, spring onions, garlic, bird’s eye chilli, lime juice, a pinch of sea salt, and a drizzle of extra virgin olive oil. Blend with a stick blender until smooth.

Pour the marinade over the pork belly strips, ensuring they are evenly coated. Turn the pork through the marinade to fully coat.

Heat a griddle pan or barbecue over medium-high heat. Add the marinated pork belly strips and cook, turning occasionally, until golden and caramelised. Baste the pork with extra marinade while cooking to enhance the flavour.

While the pork is cooking, prepare the salsa. In a bowl, combine diced peaches, sliced spring onions, sliced chilli, a pinch of sea salt, a drizzle of extra virgin olive oil, and lemon juice. Mix well to combine.

Once the pork belly strips are cooked through, transfer them to a sharing platter. Spoon the peach and chilli salsa over the top.

Serve immediately and enjoy this vibrant and flavourful dish.

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Lemon Pepper Chicken & Rice

Lemon Pepper Chicken & Rice

Recipe by Louis Tikaram

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

4 Coles chicken thighs or breasts, boneless
2 tbs oyster sauce
2 tbs soy sauce
1 tbs honey
2 garlic cloves, minced
Juice of 1 lemon
Coles sea salt, to season
2 tbs butter
1 onion, sliced
Steamed rice, to serve
Green onions, chopped, for garnish
Sesame seeds, for garnish

Method

In a small bowl, mix oyster sauce, soy sauce, honey, garlic, and lemon juice. Stir until combined.

Season the chicken with salt. Heat a large pan over medium heat, add a drizzle of oil, and place the chicken in the pan. Cook until golden on both sides. Remove and set aside.

In the same pan, add butter and let it melt. Sauté the onion until softened, then pour in the prepared sauce. Cook for 2–3 minutes until the sauce thickens slightly.

Return the chicken to the pan, coating it in the sauce. Simmer for a few minutes until the chicken is fully cooked and glazed.

Serve the chicken over steamed rice. Slice the chicken into strips, then garnish with chopped green onions and sesame seeds. Serve immediately.

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Crispy Roast Potatoes with a Mustard and Herb Yoghurt Dressing

Crispy Roast Potatoes with a Mustard and Herb Yoghurt Dressing

Recipe by Michael Weldon

Serves: 4
Prep Time: 30 minutes
Cook Time: 35 minutes

Ingredients

1kg Red Royal Potatoes, cut into medium
Coles sea salt
Squeaky Gate olive oil
Mustard and Caper Yoghurt dressing 
½ cup Jalna Greek yoghurt 
1tbs Coles wholegrain mustard 
1tbs English mustard 
2tbs olive oil 
2tbs Coles baby capers
½ bunch parsley, chopped
½ bunch dill. Chopped
2 spring onion, green parts sliced

Method

In a large pot of cold water add the potatoes and a large pinch of salt. Place on the heat and boil until the potatoes are soft. Drain and allow to steam in the sink until at room temperature. Shake the potatoes in the strainer to fluff the sides. 

Pre heat an oven to 200 deg c. 

Add the potatoes to an oven tray. Coat in olive oil and season in sea salt. Place into the oven and cook until golden brown all over. 

In a mixing bowl mix the dressing ingredients together. 

Once the potatoes are roasted combine with the dressing and mix. 

To serve, spread some  mixture at the button of a platter, top with roast potato.Top with extra herbs and capers. 

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Lemongrass Chicken Skewers with Nuoc Cham

Lemongrass Chicken Skewers with Nuoc Cham

Recipe by Brent Draper

Serves: 4
Prep Time: 20 minutes
Cook Time: 12 minutes (plus marinating time)

Ingredients

500g chicken thighs, chopped into large chunks
1 stalk lemongrass, finely diced
1 tbs Ayam fish sauce
1 tbs Ayam soy sauce
1 tbs sugar
1 knob ginger, grated
3 cloves garlic, grated
Soaked skewers

Nuoc Cham
1 small garlic clove, grated
1 birdseye chilli, diced
1 tbs sugar
1/4 cup water
2 tbs lime juice
1 1/2 tbs Ayam fish sauce

Method

In a large bowl, combine the chicken thighs, lemongrass, fish sauce, soy sauce, sugar, ginger, and garlic. Mix well to coat the chicken, then cover and let marinate for at least 30 minutes or up to overnight.

Thread the marinated chicken pieces onto the soaked skewers and set aside.

Preheat a BBQ to medium-high heat. Grill the chicken skewers for 10–12 minutes, turning occasionally, until cooked through and slightly charred.

To make the nuoc cham, combine the garlic, chilli, sugar, water, lime juice, and fish sauce in a jar. Shake well until the sugar dissolves and the ingredients are thoroughly combined.

Arrange the cooked chicken skewers on a serving plate. Serve with nuoc cham in a ramekin on the side and a wedge of lime for squeezing over the top.

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