Mediterranean Lamb Rolls

Mediterranean Lamb Rolls

Recipe by Louis Tikaram

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

Ingredients

2 capsicums, halved and deseeded
2 tbs extra virgin olive oil
1 cucumber, sliced
1 tsp white wine vinegar
2 sprigs fresh dill, finely chopped
8 olives, pitted and halved
1 lemon, juiced
200g feta cheese, crumbled
500g lamb backstrap
4 bread rolls
4 tbs tzatziki
Coles salt and pepper, to taste

Method

Preheat a grill and a Meyer Cookware pan to medium-high heat.

Cut the capsicums into halves, remove the seeds, and brush with 1 tbs extra virgin olive oil. Place the capsicums skin-side down on the grill and cook until charred and softened.

Combine the cucumber slices with a drizzle of extra virgin olive oil, white wine vinegar, salt, and pepper.

In a bowl, mix the olives, lemon juice, and dill. Set aside.

Season the lamb with salt, pepper, and 1 tbs extra virgin olive oil. Cook the lamb in the pan until browned on all sides and cooked to the desired level. Rest for 5 minutes and slice.

Toast the bread rolls. Spread tzatziki on each roll base. Add grilled capsicum, cucumber, lamb slices, feta, and the olive mixture.

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Prawn, Cucumber and Coriander Cold Noodles

Prawn, Cucumber and Coriander Cold Noodles

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes

Ingredients

12 XL cooked Coles prawns, peeled and cut in half
1 pack vermicelli noodles, cooked following the package instructions, then chilled

Dressing

3 tbsp Ayam fish sauce
Juice of 2 limes
1 tbsp brown sugar
3 tbsp Squeaky Gate extra virgin olive oil
1 bird's eye chili, seeds removed
1 garlic clove
1 bunch coriander, stems used, leaves picked and saved for the salad

Salad

1 large cucumber, seeds removed and sliced thinly
1 large carrot, julienned

Method

In a small mixing bowl, whisk together the dressing ingredients with 2 tablespoons of cold water.

In a large bowl, combine the prawns, noodles, salad ingredients, and coriander leaves. Mix well. Add the dressing and toss until the salad is evenly coated.

Serve in bowls, garnished with extra peanuts and coriander.

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Ultimate Fish Burger

Ultimate Fish Burger

Recipe by Brent Draper

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

Ingredients

2 brioche burger buns, split
2 white fish fillets
1 cup mixed Coles green and red oak leaf lettuce, washed and dried
2 slices cheddar or Swiss cheese

Tartar Sauce
3 tbs mayonnaise
1 tbs finely chopped fresh dill
1 tbs gherkin relish
1 tbs capers, finely chopped
1 small shallot, finely minced
1 tsp fresh lemon juice
½ tsp grated lemon zest
Coles salt and freshly ground black pepper

Breading
½ cup all-purpose flour
1 large egg, beaten
½ cup panko breadcrumbs
Vegetable or canola oil, for frying

Method

Make the tartar sauce: In a small bowl, combine the mayonnaise, dill, relish, capers, shallot, lemon juice, and zest. Season with salt and pepper to taste. Cover and refrigerate until ready to assemble the burgers.

Set up a breading station: Place the flour, beaten egg, and panko breadcrumbs in separate shallow bowls.

Pat the fish fillets dry and season both sides with salt and pepper. Dredge the fillets in the flour, dip in the egg, and then coat evenly with the panko breadcrumbs, pressing gently to adhere.

In a large skillet, heat 1/4-inch of oil over medium-high heat. Fry the breaded chicken fillets for 3-4 minutes per side until golden brown and cooked through. Drain on a paper towel-lined plate.

Assemble the burgers: Place the bottom buns on a work surface. Top each with a portion of the oak leaf lettuce, a fried chicken fillet, a slice of cheese, and a generous dollop of the tartar sauce. Top with the upper buns.

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Creamy Chorizo Pasta

Creamy Chorizo Pasta

Recipe by Michael Weldon

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

Ingredients

1 pack San Remo Curly Fettuccine Pasta
2 chorizo sausages, diced
1 red onion, diced
3 garlic cloves, sliced
1 tsp Coles fennel seeds
1 tsp Coles smoked paprika
3 tbsp Coles tomato paste
1 cup cream
3 tbsp butter
Parmesan cheese, grated
Coles sea salt
Coles black pepper

Method

In a frying pan, add the diced chorizo and place over medium heat. Cook gently until the chorizo starts to render and release its oil. Add the diced red onion and cook until softened, then add the garlic and fennel seeds. Stir in the smoked paprika and tomato paste, frying for about 30 seconds.

Meanwhile, in a large pot of salted boiling water, cook the pasta according to the package instructions.

Add the cream and a knob of butter to the chorizo mixture, then reduce the heat to medium-low. Slowly simmer until the sauce thickens.

Once the pasta is cooked, transfer it to the pan with the sauce and toss everything together. Finish with a generous grating of Parmesan cheese, and season with Coles sea salt and black pepper to taste.

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Mediterranean Salmon

Mediterranean Salmon

Recipe by Brent Draper

Serves: 3
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

3 pieces Huon Premium Tasmanian Salmon Steak Skin On
½ eggplant, diced
1 zucchini, diced
½ punnet Perino tomatoes, halved
1 red onion, sliced
1 tbs capers, chopped
1 bunch basil
1 bunch parsley
Extra virgin olive oil
Coles sea salt
Coles black pepper
Juice of 1 lemon
Small block feta

Method

Season the salmon with sea salt and black pepper. In a medium pan, cook the salmon to preferred doneness, using a fish weight on top. Remove and set aside.

Meanwhile, sauté the eggplant, zucchini, and tomatoes until softened. Add the red onion and capers, then crumble the feta over the top.

Stir through the basil and parsley. Drizzle with extra virgin olive oil and lemon juice.

To serve, place a bed of vegetables onto a serving plate and add the salmon on top.

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Pan Roast Carrots with Cumin, Honey and Almonds

Pan Roast Carrots with Cumin, Honey and Almonds

Recipe by Michael Weldon

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

Ingredients

1 bunch carrots
Coles sea salt
2 tbs butter
1 tsp toasted cumin seeds
2 tbs honey
2 sprigs thyme
Juice of 1 lemon
¼ cup smoked almonds, chopped
½ bunch tarragon, leaves picked and finely chopped
1 cup Jalna Lactose Free Natural Yoghurt

Method

In a large pot of water, add the carrots and a generous pinch of sea salt. Bring to the boil and cook until just tender. Strain and let dry slightly.

In a frying pan, melt the butter. Once melted, add the carrots and cook until the butter browns slightly and the carrots caramelise, about 10 minutes. Stir in the honey, cumin seeds, and a squeeze of lemon. Add the thyme leaves and season with sea salt. Remove from heat, then add the chopped smoked almonds and toss everything together.

Spread the yoghurt on a serving dish, place the carrots on top, and spoon over the honey lemon sauce. Garnish with tarragon.

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Greek Lamb Salad with Zucchini, Mint & Feta

Greek Lamb Salad with Zucchini, Mint & Feta

Recipe by Courtney Roulston

Serves: 2
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

1 pack (270g) Coles lamb leg steak
1 lemon
1 tsp dried oregano
2 cloves garlic, crushed
Sea salt and black pepper, to taste
3 tbs extra virgin olive oil
2 green zucchini, thinly sliced into rounds or peeled into strips
⅔ cup frozen peas, blanched and cooled
1 tsp honey
1 cup mint leaves, picked
⅔ cup thick Greek yoghurt
80g smooth feta cheese, crumbled

Method

Place the lamb in a bowl and toss with the zest and juice of ¼ of the lemon, oregano, garlic, salt, pepper, and 1 tbs oil. Heat a frying pan over medium-high heat and cook the lamb for 2-3 minutes per side, or until cooked to your liking. Remove from the pan and rest for 5 minutes.

Place the zucchini in a mixing bowl with the peas, mint, juice and zest of ¼ of the lemon, honey, 1 tbs oil, and a pinch of salt and pepper. Gently toss to combine.

Spoon the yoghurt onto the base of a serving platter and top with the zucchini mixture.

Slice the lamb into strips and arrange over the salad. Crumble over the feta and drizzle with a little extra oil. Serve with lemon wedges on the side.

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Prawn & Pineapple Curry

Prawn & Pineapple Curry

Recipe by Michael Weldon

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

Ingredients

2 tbs extra virgin olive oil
1 onion, finely chopped
10–12 curry leaves
2 tbs Patak’s korma paste
1 cup fresh pineapple, diced
1 capsicum, sliced
1 can (400ml) Ayam coconut milk
1 can (400ml) Ayam coconut cream
500g Coles prawns, cleaned and deveined
1 red chilli, sliced (optional)
Juice of 1 lime
Salt and pepper, to taste

Method

Heat a pan over medium heat and add extra virgin olive oil. Sauté the onion until softened.

Add the curry leaves and stir until fragrant.

Stir in the korma paste and cook for 1–2 minutes, allowing the spices to release their aroma.

Add the diced pineapple and sliced capsicum, stirring well to coat in the paste. Pour in the coconut milk and let it simmer gently for 5 minutes.

Once the gravy has thickened slightly, add the prawns and cook until they turn pink and are just cooked through.

Stir in the remaining curry leaves, sliced chilli, and lime juice. Season with salt and pepper to taste.

Serve hot in bowls with steamed rice or naan.

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Basil Butter Spaghetti

Basil Butter Spaghetti

Recipe by Brent Draper

Serves: 2
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients

300g thick spaghetti
⅓ cup butter
2–3 garlic cloves, finely chopped
½ cup grated Parmigiano Reggiano
1 cup fresh basil, roughly chopped
2–3 anchovies, chopped
Chilli flakes, to taste
Coles sea salt and pepper, to taste
Squeaky Gate extra virgin olive oil, for serving

Method

Bring a large pot of salted water to a boil and cook the spaghetti until al dente.

Meanwhile, in a pan over medium heat, melt the butter and sauté the garlic until golden and fragrant.

Stir in the Parmigiano Reggiano, followed by the anchovies and cracked black pepper. Mix well to combine.

Once the pasta is cooked, transfer it directly into the pan with the butter sauce. Add the basil and toss everything together, adding a splash of pasta water to create a silky sauce.

Serve immediately with a drizzle of extra virgin olive oil, a sprinkle of chilli flakes, and extra Parmigiano Reggiano.

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Oat Farmers Omelette

Oat Farmers Omelette

Recipe by Michael Weldon

Serves: 2
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

1 cup Red Tractor Organic Rolled Oats
2 tbs flaxseed
1 cup oat milk
3 eggs
½ tsp smoked paprika
½ tsp turmeric
Pinch Coles sea salt
1 tsp Coles black pepper
1 tsp butter
½ cup mixed vegetables (e.g. spinach, capsicum, onion)
¼ cup grated cheese
Fresh dill, to garnish
1 tbs honey
1 tsp ground cinnamon
½ cup raspberries
½ cup blueberries
¼ cup almonds, chopped
¼ cup walnuts, chopped

Method

In a bowl, combine Red Tractor Organic Rolled Oats, flaxseed, and oat milk. Let sit for 5 minutes to hydrate.

Whisk in the eggs, smoked paprika, turmeric, Coles sea salt, and black pepper until well combined.

Heat a non-stick pan over medium heat and melt the butter. Sauté the mixed vegetables until softened, seasoning lightly with salt and pepper.

Pour the oat and egg mixture over the vegetables. Stir gently as it begins to set, ensuring an even distribution of the veggies.

Sprinkle grated cheese over the omelette and cover the pan with a plate, allowing the cheese to melt.

Once melted, carefully fold the omelette in half and transfer it to a serving plate. Brush with melted butter and garnish with fresh dill.

Serve with a drizzle of honey, a sprinkle of cinnamon, and a side of raspberries, blueberries, almonds, and walnuts.

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Ricotta Gnocchi with Cheese and Kimchi Sauce

Ricotta Gnocchi with Cheese and Kimchi Sauce

Recipe by Michael Weldon

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

Ingredients

Ricotta Gnocchi
250g ricotta
2 egg yolks
1 cup plain flour
Sea salt, to taste

Sauce
1 cup Norco Thickened Cream
½ cup gruyere cheese, grated
½ cup parmesan cheese, grated
¼ cup kimchi, finely chopped
Pinch of Coles sea salt
Pinch of black pepper

Method

In a bowl, mix the ricotta, egg yolks, and a pinch of salt. Gradually add ¾ of the flour and combine until a dough forms. Add more flour, one spoonful at a time, until the dough just comes together. Lightly flour a board, turn out the dough, and divide it into four portions. Roll each portion into a log and cut into bite-sized pieces. Lightly dust with flour.

In a large frypan over medium heat, bring the cream to a simmer. Stir in the gruyere, parmesan, and kimchi, then cook until the cheese melts and the sauce thickens.

Bring a large pot of salted water to a boil. Cook the gnocchi until they float to the surface, then allow them to cook for an additional 30 seconds. Use a slotted spoon to transfer the gnocchi directly into the cheese sauce, tossing gently to coat.

Serve with extra parmesan sprinkled on top.

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Chicken & Corn Egg Drop Soup

Chicken & Corn Egg Drop Soup

Recipe by Louis Tikaram

Serves: 4
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients

Shredded leftover Coles roast chicken
1L light chicken broth
2 thin slices ginger
1 can sweet corn
1 tbsp soy sauce
4 large eggs
1 tsp salt
1 tsp black pepper
2 tbsp sesame oil
2 green onions, chopped

Method

Preheat the oven to 180°C.

In a pot over medium-high heat, combine the chicken broth, ginger, corn, and soy sauce. Bring to a simmer and cook for 2–3 minutes.

Add the shredded chicken and simmer for another minute.

In a small bowl, whisk together the eggs, salt, and pepper. Reduce the heat to low and slowly drizzle in the egg mixture. Let it sit for 30 seconds to set, then gently stir.

Drizzle with sesame oil, top with chopped green onions, and serve immediately.

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Seaweed & Sesame Crusted Salmon with Miso Dressing

Seaweed & Sesame Crusted Salmon with Miso Dressing

Recipe by Michael Weldon

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

Ingredients

Salmon
4 Huon salmon fillets, skin off

Crumb
1 cup panko breadcrumbs
2 tbs crushed nori
1 tbs white sesame seeds
1 tbs black sesame seeds
1 lemon, zest
2 spring onions, sliced
3 tbs olive oil
Sea salt, to taste

Miso Dressing
2 tbs miso paste
1 tbs soy sauce
1 tbs rice wine vinegar
1 tbs mirin
1 tsp wasabi paste
1 tsp brown sugar
1 tbs sesame oil
½ lemon, juice
2 bunches bok choy, steamed
Lemon cheeks, for garnish

Method

Preheat the oven to 180°C.

In a bowl, combine all the crumb ingredients and mix until well coated in oil. Carefully press the crumb mixture onto the top side of the salmon fillets, then place them on an oven tray.

Bake for 10 minutes or until the crumb is golden and the salmon is just cooked through.

In a jug, combine all the miso dressing ingredients and blend until smooth.

Serve the salmon alongside the steamed bok choy, drizzled with miso dressing. Garnish with a lemon cheek.

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Korean Corn Ribs

Korean Corn Ribs

Recipe by Brent Draper

Serves: 4
Prep Time: 10 minutes
Cook Time: 12 minutes

Ingredients

3 Coles corn cobs
1 tbsp gochujang
1 tsp soy sauce
1 tsp tomato ketchup
1 tsp rice wine vinegar
½ tsp honey
1 tbsp butter, melted
Spring onions, chopped
White sesame seeds

Method

Cut the corn cobs horizontally into quarters. In a small bowl, mix gochujang, soy sauce, ketchup, vinegar, honey, and melted butter until well combined. Brush the mixture generously over the corn ribs.

Heat a BBQ or grill to high. Place the corn on the grill with the kernels facing down and cook for about 8 minutes. Turn the corn over and cook for a further 3 minutes on the cut side until lightly charred.

Transfer to a serving bowl, drizzle with extra virgin olive oil, and top with chopped spring onions and sesame seeds. Serve immediately.

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Chilli & Bacon Cauliflower with Parmesan

Chilli & Bacon Cauliflower with Parmesan

Recipe by Michael Weldon

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

Ingredients

1 medium cauliflower cut into florets
200g Coles bacon sliced into matchsticks
1 onion finely diced
1 red chilli finely chopped
2 cloves garlic minced
50g Norco butter
1 cup water
½ cup breadcrumbs
Coles sea salt to taste
Coles black pepper to taste
2 tbs Squeaky Gate extra virgin olive oil
Fresh parsley chopped for garnish

Method

Heat a large frying pan over medium heat and add the Squeaky Gate extra virgin olive oil. Once hot, fry the bacon until crispy, then remove and set aside.

Using the same pan, add the onion and cook until softened. Stir in the chilli and garlic, cooking until fragrant.

Add the cauliflower florets, stirring to coat in the oil and aromatics. Pour in the water, cover, and let the cauliflower steam until tender. Remove the lid and allow any remaining water to evaporate.

Stir in the Norco butter and crispy bacon, mixing until the cauliflower is well coated. Season with Coles sea salt and black pepper to taste.

Turn off the heat, sprinkle over the fresh parsley, and toss gently to combine. Transfer to a serving dish and top with breadcrumbs for a crunchy finish.

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Lamb Backstrap with Cous Cous & Herbed Yoghurt

Lamb Backstrap with Cous Cous & Herbed Yoghurt

Recipe by Michael Weldon

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

Ingredients

1 cup San Remo couscous
¼ cup diced dried apricots
¼ cup raisins
1L chicken stock
½ bunch parsley, chopped
1 bag baby rocket
1 lemon, juice
½ cup roasted pumpkin seeds

Lamb
1 lamb backstrap
Coles sea salt
Olive oil

Herb Yoghurt
½ bunch parsley, chopped
1 bunch mint, chopped
1 bunch dill, chopped
1 garlic clove, grated
Coles sea salt
Black pepper
Olive oil

Method

Bring the chicken stock to a boil. In a large bowl, combine the couscous, apricots, raisins, and a pinch of salt. Pour the hot stock over the mixture, add a splash of olive oil, and cover. Let it sit for 10 minutes to absorb the liquid.

Season the lamb with sea salt and coat lightly with olive oil. Heat a frypan over medium-high heat and cook the lamb backstraps to your preferred doneness. Allow them to rest for 5 minutes before slicing.

In a small bowl, mix all the herb yoghurt ingredients until well combined.

Uncover the couscous, add the remaining ingredients, and fluff with a fork until light and airy. Season with salt, lemon juice, and olive oil to taste.

Slice the lamb and serve it over the couscous with a generous spoonful of herb yoghurt on top.

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BBQ Chicken Wings with Sriracha Yoghurt Sauce

BBQ Chicken Wings with Sriracha Yoghurt Sauce

Recipe by Michael Weldon

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

Ingredients

1 chunk of wood for smoking (soaked)
1 pack of chicken wings
1 tsp smoked paprika
1 tsp garlic powder
1 tsp cumin
1 tsp black pepper
1 tsp Coles sea salt
2 tbs Squeaky Gate extra virgin olive oil

Sriracha Yoghurt Sauce
1 cup Jalna Greek Yoghurt
2 tbs sriracha
1 tsp dill
Juice of 1 lemon
1 tsp Coles sea salt

Method

Preheat the BBQ to high until it begins to smoke. In a large bowl, combine the chicken wings, smoked paprika, garlic powder, cumin, black pepper, salt, and extra virgin olive oil, mixing well to ensure the wings are evenly coated.

Place the soaked wood onto the BBQ. Once it starts to smoke, add the wings to the grill. Reduce the heat to medium-low, close the lid, and cook the wings until golden and cooked through, turning occasionally.

In a separate bowl, mix the Jalna Greek Yoghurt, sriracha, dill, lemon juice, and sea salt to make the sauce. Drizzle with a little extra virgin olive oil and adjust the seasoning if needed.

Serve the hot chicken wings with the Sriracha Yoghurt Sauce on the side for dipping.

Enjoy this smoky and spicy BBQ dish!

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Salmon with Fresh Summer Tomatoes & Butter

Salmon with Fresh Summer Tomatoes & Butter

Recipe by Louis Tikaram

Serves: 2
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

4 large truss tomatoes
2 Huon skin-on salmon fillets
Coles salt and pepper, to taste
2 tbs unsalted butter
4 thyme sprigs, plus extra for garnish
1 garlic clove, grated

Method

Place a box grater over a medium bowl. Grate the cut side of each tomato half against the coarse side of the grater, stopping at the skin. Discard the skins. You should have 1¾ to 2 cups of grated tomatoes.

Season the salmon fillets with salt. In a skillet over medium heat, melt the butter. Place the salmon skin-side down and cook for 2–3 minutes. Remove the salmon and set it aside.

Add the thyme sprigs and grated garlic to the skillet, cooking for 1 minute until fragrant. Stir in the grated tomato and season with salt and pepper. Reduce the heat to medium-low, then place the salmon skin-side up in the tomato sauce. Simmer for around 4 minutes until the salmon is cooked through.

Serve the salmon in a bowl with the tomato sauce, garnished with fresh thyme sprigs. Enjoy this fresh, summery dish!

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Zucchini with Ricotta & Basil Dressing

Zucchini with Ricotta & Basil Dressing

Recipe by Brent Draper

Serves: 2
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

2 zucchini, chopped into half-moons (1 ½ cm thick)
200g ricotta
¼ red onion, thinly sliced
Juice of ½ lemon, plus zest
Salt and pepper, to taste
¼ cup walnuts, crushed
A bunch of basil leaves
¼ cup Squeaky Gate extra virgin olive oil
1 garlic clove, grated
2 slices sourdough
Chilli flakes, to garnish

Method

Season the zucchini with salt and a drizzle of extra virgin olive oil. In a medium frying pan, cook the zucchini until slightly softened. Transfer to a bowl and toss with red onion, crushed walnuts, and basil leaves. Set aside.

In another bowl, whisk together ricotta, a drizzle of extra virgin olive oil , lemon juice, lemon zest, salt, and pepper until smooth and creamy.

In a jar, blend garlic, basil, and extra virgin olive oil into a dressing and season to taste.

Toast the sourdough in a pan with a drizzle of extra virgin olive oil until golden on both sides.

Spread the ricotta mixture onto the toasted sourdough, then top with the zucchini mixture. Drizzle with the basil dressing and finish with a sprinkle of chilli flakes.

Serve immediately and enjoy.

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Cold Kimchi Udon Noodle Salad

Cold Kimchi Udon Noodle Salad

Recipe by Louis Tikaram

Serves: 2
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

1 cup kimchi, roughly chopped
2 tbs gochujang (Korean chilli paste)
1 tbs brown sugar
2 tsp Ayam sesame oil
200g udon noodles
1 cucumber, deseeded and thinly sliced
2 soft-boiled eggs, halved
2 tsp Coles sesame seeds, toasted

Combine the chopped kimchi, gochujang, brown sugar, and sesame oil in a small bowl and mix well to make a spicy-sweet dressing. Set it aside.

Cook the udon noodles according to the packet instructions, then rinse them under cold water to cool and drain thoroughly.

Place the cooled noodles in a serving bowl, arranging them neatly to one side. Prepare the cucumber by slicing it lengthwise, removing the seeds, and cutting it into thin slices. Arrange the cucumber alongside the noodles in the bowl.

Add the soft-boiled egg halves to the bowl and drizzle the kimchi dressing over the noodles. Finish with a sprinkle of toasted sesame seeds.

Serve immediately and enjoy this refreshing and flavorful dish.

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