Chilli Garlic Fried Green Beans

Chilli Garlic Fried Green Beans

Recipe by Michael Weldon

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

Ingredients

200g Coles Green Beans, topped and tailed
1 tbs Squeaky Gate extra virgin olive oil
1 small onion, finely sliced
2 cloves garlic, minced
1 tsp grated ginger
1 tsp Coles Chilli Flakes
1 tbs Ayam Fish Sauce
1 tsp sesame oil
1 tsp Coles Sea Salt
1 tbs rice wine vinegar
1 tbs sesame seeds

Method

Heat a pan over high heat. Add extra virgin olive oil and the green beans. Let them blister, stirring occasionally until lightly charred.

Remove the beans from the pan and drain excess oil. Add fresh oil and sauté the onion until softened.

Add the garlic, ginger, and chilli flakes, toasting until fragrant. Stir in the sesame oil, fish sauce, and sea salt, tossing well.

Pour in the rice wine vinegar and mix everything together. Return the beans to the pan, tossing to coat in the dressing.

Transfer to a serving plate, layering the dressing over the beans. Sprinkle with sesame seeds and serve immediately.

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Sweet & Sticky Pork Meatballs

Sweet & Sticky Pork Meatballs

Recipe by Michael Weldon

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

Ingredients

500g Coles pork mince
1–2 teaspoons grated ginger
1–2 grated garlic cloves
1 teaspoon sugar
½ teaspoon chilli flakes
¼ teaspoon white pepper
2–3 tablespoons breadcrumbs
2 finely sliced spring onions, and
2 tablespoons soy sauce

Glaze
1 tablespoon hot sauce
1 minced garlic clove
1 tablespoon rice wine vinegar
1 teaspoon fish sauce
1 tablespoon honey
1 tablespoon soy sauce

Slaw
Shredded cabbage
Carrot
Sliced cucumber
Sliced chilli
Spring onion
Coles sea salt
Sugar
Fish sauce
Juice of 1 lime

Method

Begin by mixing the pork mince with grated ginger, garlic, sugar, chilli flakes, white pepper, breadcrumbs, spring onions, and soy sauce until the flavors meld together.

Using your hands, gently shape the mixture into small meatballs. Heat a drizzle of olive oil in a pan over medium-high heat and cook the meatballs until they become caramelised and golden on all sides. While they cook, whisk together the glaze ingredients in a small bowl. Once the meatballs are nicely browned, lower the heat and pour the glaze over them

To serve, arrange the glazed meatballs on a bed of salad made with cabbage, carrot, cucumber, chilli, and spring onion, then drizzle with the tangy dressing. Enjoy your Coles Pork Mince Meatballs!

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Crispy Lamb Pitas

Crispy Lamb Pitas

Recipe by Courtney Roulston

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

Ingredients

500g Coles Lamb mince 
2 cloves garlic, finely minced 
1 heaped teaspoon ground cumin 
1 heaped teaspoon dried oregano 
2 teaspoons Dijon mustard 
4 pita breads (around 18cm in size) 
2 tablespoons extra virgin olive oil 
1 pack baby cucumbers/ qukes, sliced into quarters lengthways 
1 small red onion, sliced into thin wedges 
¼ bunch mint, leaves picked 
1 cup Greek yoghurt to serve

Method

Place the mince in a large mixing bowl with garlic, cumin, dried oregano, mustard, salt, and pepper, and mix until all the flavors meld together. Divide the mixture evenly into four portions, and generously spread one portion onto each pita bread, making sure to cover every edge. In a large frying pan or on a BBQ plate, heat half of the oil over medium heat. Place the pitas meat-side down and cook until the meat is crispy and cooked through—about 3–4 minutes—before flipping and cooking the other side for another 2 minutes. Once done, cut each pita into quarters and arrange them on a serving platter. Finally, top the dish with a scattering of fresh cucumbers, onions, a drizzle of yoghurt, and mint leaves for a burst of refreshing flavor. Enjoy!

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Chia Spiced Apple Fritters

Chia Spiced Apple Fritters

Recipe by Brent Draper

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

Ingredients

¾ cup all-purpose flour
1 tbs baking powder
2 tsp chai spice powder
2 apples, cored, skinned, and cut into chunks
1 tbs Coles apple sauce
¼ tsp vanilla extract
1 tbs brown sugar
1 egg
1 ½ tbs buttermilk
Vegetable oil, for shallow frying
Coles vanilla bean ice cream, to serve

Method

In a bowl, whisk together the egg, apple sauce, buttermilk, and vanilla extract until well combined.

In a larger bowl, mix the flour, chai spice powder, baking powder, and brown sugar. Make a well in the center and pour in the wet ingredients. Mix until combined, then gently fold in the apple chunks.

Heat a medium deep frying pan with vegetable oil to a depth of 3 cm and bring it to 180°C.

Using a tablespoon, scoop the batter and carefully drop it into the hot oil. Fry for 3–4 minutes, turning occasionally, until golden brown. Remove and drain on paper towel.

To serve, place two fritters into a bowl and top with a scoop of vanilla bean ice cream.

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Cos Lettuce & Radish Salad with Yoghurt Dressing

Cos Lettuce & Radish Salad with Yoghurt Dressing

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes

Ingredients

1 head cos lettuce, chopped
4 radishes, thinly sliced
100g snow peas, thinly sliced
2 shallots, finely sliced
2 tbs fried shallots
½ cup Jalna Greek Yoghurt
1 tsp Worcestershire Sauce
1 tsp Coles Dijon Mustard
1 tbs vinegar
2 anchovies, finely chopped
1 tbs Squeaky Gate Extra Virgin Olive Oil
Coles Sea Salt, to taste
Coles Black Pepper, to taste
Fresh dill, for garnish

Method

In a bowl, combine the yoghurt and Worcestershire sauce, stirring well. Add the Dijon mustard, vinegar, anchovies, sea salt, and black pepper. Mix until smooth and well combined.

Add the cos lettuce to the bowl and toss with tongs to coat in the dressing. Add the sliced radishes and mix again.

Slice another cos lettuce and add it to the bowl. Toss gently to combine.

To plate, arrange the dressed lettuce and radishes on a serving dish. Sprinkle over the sliced shallots and fried shallots. Garnish with fresh dill.

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Bun Cha Cos Lettuce Cups

Bun Cha Cos Lettuce Cups

Recipe by Michael Weldon

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

Ingredients

500g pork mince
2 spring onions, finely chopped
1 red chilli, finely chopped
2 garlic cloves, minced
1 tbs sugar
1 kaffir lime leaf, finely chopped
2 tbs coriander stems, finely chopped
2 tbs Ayam Fish Sauce
1 tsp Coles Sea Salt
1 tbs Squeaky Gate Olive Oil
1 cos lettuce, leaves separated

Method

In a large bowl, combine pork mince, spring onions, chilli, garlic, sugar, lime leaf, coriander stems, fish sauce, and sea salt.

Mix well using your hands until all ingredients are evenly incorporated.

Heat Squeaky Gate Olive Oil in a pan over medium-high heat. Shape the mixture into small patties and place them in the pan.

Cook for 3-4 minutes on each side, flipping when caramelised.

To serve, place patties into cos lettuce leaves and enjoy!

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Garlic and Thyme Porterhouse

Garlic and Thyme Porterhouse

Recipe by Courtney Roulston

Serves: 2
Prep Time: 5 minutes
Cook Time: 10 minutes (plus resting time)

Ingredients

Coles Graze Beef New York/Porterhouse Steak
Sea salt flakes, to taste
1 tablespoon extra virgin olive oil
60g butter
3 large cloves garlic, lightly smashed
6 sprigs thyme
1 lemon, cut into wedges

Method

Remove the steak from its packaging, pat it dry with a paper towel, and let it come to room temperature for about 40 minutes.

Heat a heavy-based frying pan over medium-high heat, rub the steak with olive oil, and season generously with sea salt before cooking for 4-5 minutes until a rich caramelisation forms.

Flip the steak and cook for an additional 2-3 minutes. Add the butter, garlic, and thyme to the pan and allow the butter to foam up; then tilt the pan and continuously spoon the melted butter over the steak for about 2 minutes.

Remove the steak from the pan and let it rest in a warm area for 5 minutes. Slice into strips, drizzle with the remaining butter mixture, and serve with a lemon wedge.

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Spiced Salmon Bagel

Spiced Salmon Bagel

Recipe by Louis Tikaram

Serves: 2
Prep Time: 10 minutes

Ingredients

100g cream cheese
1 tbs lemon juice
Sea salt, to taste
Black pepper, to taste
1 bagel, halved and toasted
100g Huon blackened salmon, sliced
¼ cucumber, thinly sliced
¼ red onion, thinly sliced
1 tbs capers
1 tbs dill, chopped

Method

In a small bowl, mix cream cheese with lemon juice, sea salt, and black pepper until smooth. Spread the cream cheese mixture evenly over both halves of the toasted bagel. Layer with blackened salmon, then season with black pepper. Top with cucumber, red onion, capers, and fresh dill.

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Spicy Apple Tomato Salsa

Spicy Apple Tomato Salsa

Recipe by Brent Draper

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

Ingredients

2 large ripe tomatoes
1 large apple, cored, peeled, and sliced
1 white onion, peeled and sliced
2–3 jalapeños
2 garlic cloves
2 tbs apple cider vinegar
¼ cup chopped coriander stems
Drizzle of extra virgin olive oil
Coles sea salt, to taste
Corn chips, to serve

Method

Preheat the BBQ plate to medium heat. Drizzle with extra virgin olive oil and place the tomatoes, onion, apple slices, and jalapeños onto the plate. Cook until slightly charred and softened.

Transfer the grilled ingredients, along with the garlic, apple cider vinegar, coriander stems, and a pinch of salt, into a food processor. Pulse until roughly chopped and combined.

Spoon the salsa into a small serving bowl and serve with corn chips on the side.

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Prawn Chawanmushi

Prawn Chawanmushi

Recipe by Michael Weldon

Serves: 2
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

Kombu (dried kelp), 1 sheet
Warm water, 500ml
Large prawns, 6, peeled, heads and tails reserved
Dried shiitake mushroom, 1
Mirin, 1 tbsp
Soy sauce, 1 tbsp, plus a splash extra
Eggs, 4
Sake, 1 tsp
Caster sugar, ½ tsp
Shelled edamame, ¼ cup
Fresh salmon roe, to serve

Method

To make dashi, add kombu to warm water and let it infuse over low heat for 5 minutes. Remove kombu. Add prawn heads and tails, mirin, dried shiitake mushroom, and soy sauce. Bring to a simmer, ensuring it does not boil, and let cook for 30 minutes. Remove from heat and allow to cool to room temperature.

Crack eggs into a bowl. The ratio is two eggs per cup of dashi. Add sake, caster sugar, and a splash of soy sauce, then whisk to combine. Pour two cups of dashi into the egg mixture, straining as you add it to ensure a smooth custard.

Place a few ramekins into a bamboo or metal steamer. Add peeled prawns to the bottom, followed by edamame and shiitake mushrooms. Ladle in the custard mixture to cover the base ingredients. Top with a butterflied prawn and a few edamame. Cover the ramekins with lids or foil and steam for 12 to 15 minutes until just set. Serve warm, topped with fresh salmon roe.

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Envy Apple Fennel Salad with Pan Seared Pork Chop

Envy Apple Fennel Salad with Pan Seared Pork Chop

Recipe by Brent Draper

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

Ingredients

1 fennel bulb, thinly sliced
1 Envy apple, thinly sliced
2 celery stalks, thinly sliced
⅓ cup parsley, roughly chopped
¼ cup pomegranate seeds
⅓ cup walnuts, roughly chopped
1 lemon, halved
¼ cup extra virgin olive oil
2 bone-in Coles pork loin chops
Shaved Parmigiano Reggiano
Coles salt and black pepper

Method

Preheat the BBQ to medium heat. Season the pork chops with salt and black pepper, drizzle with extra virgin olive oil, and grill for 4–5 minutes on one side. Flip and cook for another few minutes until cooked through. Set aside to rest.

Place the lemon halves, flesh side down, onto the BBQ and cook until caramelised. Squeeze the juice into a small jar, add the extra virgin olive oil, and season with salt and black pepper. Shake well to create a vinaigrette and set aside.

In a large bowl, combine the fennel, apple, celery, parsley, pomegranate seeds, and walnuts. Drizzle with the vinaigrette and toss to coat.

Slice the pork off the bone and cut into thin slices. Arrange the salad on a serving plate, top with the sliced pork, and finish with shaved Parmigiano Reggiano.

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Creamy Coconut & Berry Oats

Creamy Coconut & Berry Oats

Recipe by Michael Weldon

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

Ingredients

1 cup Coconut cream 1 cup coconut water 2tbs strawberry jam ½ cup frozen raspberries 1 cup Red Tractor Creamy Style Instant Oats ¼ cup brown sugar ¼ cup shaved coconut, toasted 4tbs coconut cream ¼ cup fresh raspberry ¼ cup diced strawberries ¼ cup, blanched hazelnuts roasted

Method

In a large saucepan combine the coconut, water, jam, raspberry and brown sugar, bring to a simmer. Add in the oats and cook until the porridge is thick but creamy. Adjust the texture of the oats by adding a splash extra coconut cream or water. Spoon into a bowl then top with the shaved coconut, coconut cream, berries and hazelnuts.

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Cucumber & Goats Cheese Salad

Cucumber & Goats Cheese Salad

Recipe by Louis Tikaram

Serves: 4
Prep Time: 10 minutes

Ingredients

1 cucumber
2 tbsp Squeaky Gate white balsamic vinegar
1 tbsp Coles wholegrain mustard
1 tbsp pomegranate molasses
2 tbsp olive brine
3 tbsp Squeaky Gate extra virgin olive oil
Sea salt, to taste
Black pepper, to taste
1 cup Coles kalamata olives, pitted and sliced
Fresh parsley, chopped
200g Coles goats cheese, crumbled
Roasted pepitas, for garnish

Method

To make the dressing; in a bowl, combine the balsamic vinegar, whole seed mustard, pomegranate molasses, olive brine, and extra virgin olive oil. Mix well, then add a splash more balsamic vinegar to taste. Season with sea salt and black pepper.

Grab the cucumber again and slice it into rounds. In a large mixing bowl, add the sliced cucumber, olives, and a pinch of salt. Toss in some freshly chopped parsley for added flavour.

To serve, place the cucumber and olive mixture on a serving plate. Drizzle the dressing over the top, ensuring everything is coated nicely.

Crumble the goat cheese over the salad, then add a bit more dressing if desired. Finish by sprinkling with roasted pepitas and additional parsley for garnish. Season with more sea salt and black pepper to taste. Enjoy!

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Bacon & Cider Braised Cabbage

Bacon & Cider Braised Cabbage

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients

1 small green cabbage, cut into wedges
200g bacon, diced
1 onion, finely sliced
2 cloves garlic, minced
1 tbs Squeaky Gate extra virgin olive oil
1 tbs Norco Unsalted Butter, plus extra for finishing
½ cup cider
½ cup Coles vegetable Stock
1 tsp Coles sea salt, plus more to taste
1 tbs Coles baby capers
2 sprigs thyme, leaves picked
1 bunch chives, finely chopped
½ bunch parsley, finely chopped

Method

Heat a large pan over medium heat. Add the bacon and cook until golden and crisp.

Add the onion and garlic to the pan and cook until softened. Pour in the olive oil, add a pinch of salt, and stir to combine.

Cut the cabbage into wedges and place them into the pan. Allow to caramelise, then add the butter. Let it cook for a few minutes until golden brown.

Pour in the cider and vegetable stock. Reduce the heat and let it simmer until the cabbage is tender and deeply caramelised.

Scoop the cabbage onto a serving plate. Sprinkle over the capers, parsley, and chives. Season with sea salt and finish with an extra knob of butter.

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Crispy Cabbage Salad with Honey Citrus Dressing

Crispy Cabbage Salad with Honey Citrus Dressing

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients

Squeaky Gate extra virgin olive oil 2 tbs
Sesame oil 2 tbs
Coles honey 1 tbs
Coles hot english Mustard 2 tsp
Juice of 1 orange
Coles sea salt to taste
½ head cabbage, finely shredded
4 radishes, thinly sliced
3 spring onions, sliced
¼ cup almonds, toasted and roughly chopped
½ cup crispy noodles

Method

In a small bowl, whisk together extra virgin olive oil, sesame oil, honey, hot english mustard, orange juice, and sea salt until well combined.

Place shredded cabbage in a large bowl. Pour over the dressing and toss to coat.

Add sliced radish and spring onions, then gently stir through.

To serve, arrange the dressed cabbage on a plate. Top with extra radish slices, toasted almonds, and crispy noodles.

Drizzle with a little extra extra virgin olive oil before serving. Enjoy!

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Tomato & Artichoke Spaghetti

Tomato & Artichoke Spaghetti

Recipe by Brent Draper

Serves: 4
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients

1 packet of San Remo spaghetti
Fresh parsley, to garnish
1 packet Perino tomatoes, halved
1 jar artichoke hearts (280g), drained
½ cup Parmigiano Reggiano, grated
1 lemon, zest and juice
3 garlic cloves
Coles salt and pepper
Extra virgin olive oil

Method

Bring a pot of water to the boil and cook the spaghetti according to packet instructions.

Meanwhile, place the artichoke hearts, Parmigiano Reggiano, lemon zest, garlic, lemon juice, extra virgin olive oil, salt and pepper into a food processor. Blitz until creamy.

In a medium pan, lightly cook the halved Perino tomatoes until warmed through, then set aside. In the same pan, add the artichoke paste and stir over low heat.

Once the spaghetti is cooked, drain and add it to the pan with the artichoke paste. Toss together, adding reserved pasta water as needed to achieve the desired consistency. Add the tomatoes back into the pan and mix well.

Season with salt and pepper, drizzle with extra virgin olive oil, and finish with an extra grating of Parmigiano Reggiano. Garnish with fresh parsley and serve.

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Tres Leches Cake

Tres Leches Cake

Recipe by Michael Weldon

Serves: 6-8
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients

Cake
1 cup plain flour
1 tsp baking powder
1 pinch salt
5 eggs, separated
1 cup caster sugar
½ cup Norco full cream milk
1 tsp Coles vanilla bean paste

Milk Soak
1 can condensed milk
1 can evaporated milk
½ cup Norco full cream milk

Whipped Cream
600ml Norco thickened cream
2 tbs icing sugar
1 tsp Coles vanilla bean paste

Method

Preheat oven to 180°C fan-forced.

In a large bowl, whisk the egg whites until soft peaks form. Add half the sugar and whisk to stiff peaks.

In a separate bowl, combine the dry ingredients and mix together.

In another bowl, whisk the egg yolks with the remaining sugar until light and creamy.

Add the egg yolk mixture and milk to the dry ingredients, mixing until just combined. Gently fold in the egg whites in three batches to keep the batter light and fluffy.

Pour the batter into a lined oval baking tin or oven-safe tray. Bake for 25–30 minutes, or until a cake tester comes out clean.

In a bowl, whisk together the milk soak ingredients.

Allow the cake to rest for 10 minutes, then prick it all over with a fork. Pour over half the milk soak, let it absorb for 10 minutes, then add the remaining soak. Leave to absorb fully.

In a bowl, whisk the cream, icing sugar, and vanilla until firm peaks form. Serve on the side.

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Charred Nectarines with Cream & Cheats Granita

Charred Nectarines with Cream & Cheats Granita

Recipe by Brent Draper

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

Ingredients
1 nectarine, frozen whole (freeze at least 8 hours prior)
2 nectarines, quartered
1 container dollop cream
1 tsp Coles vanilla bean paste
Drizzle of maple syrup
¼ cup crushed macadamias

Method

Preheat the BBQ. Place the nectarine quarters on the grill and cook until slightly charred and softened.

In a bowl, mix the vanilla bean paste with the dollop cream until well combined.

Spoon the cream onto serving plates or bowls and arrange the charred nectarines on the side.

Using a microplane, grate the frozen nectarine over the dish to create a granita-like texture.

Drizzle with maple syrup and sprinkle with crushed macadamias before serving.

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Red Pesto & Yoghurt Pan Fried Potato Salad

Red Pesto & Yoghurt Pan Fried Potato Salad

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients
1kg red royal potatoes, boiled until tender, then drained and allowed to steam and cool
Extra virgin olive oil
Coles sea salt
¼ cup blanched almonds, roasted
1 red capsicum, charred and peeled
2 garlic cloves
1 red chilli, seeds removed
¼ cup parmesan cheese, grated
¼ cup olive oil
1 cup Jalna Organic Biodynamic Dairy Yoghurt
Fried rosemary leaves
¼ bunch parsley, chopped

Method

Heat a layer of olive oil in a large frypan. Add the potatoes, season with sea salt, and cook until golden and crispy all over.

In a mortar and pestle, crush the almonds with a pinch of salt into a loose paste. Add the garlic, red capsicum and chilli, then pound into a pesto texture. Mix in the parmesan and olive oil until combined.

In a large bowl, mix the pesto with yoghurt. Add the pan-fried potatoes and toss to coat.

Serve on a platter, topped with fried rosemary and chopped parsley.

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Grilled Cos & Tonnato Sauce

Grilled Cos & Tonnato Sauce

Recipe by Brent Draper

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

Ingredients
½ cup Coles mayonnaise
1 tbs Coles baby capers, drained
3 anchovy fillets
1 can tuna in olive oil, drained
1 garlic clove, minced
Juice of 1 lemon
½ tsp Coles sea salt
½ tsp Coles black pepper
½ tsp chilli flakes
½ small red onion, finely sliced
2 tbs Squeaky Gate olive oil
2 heads Coles cos lettuce, halved

Method

In a blender, combine tuna, baby capers, garlic, mayonnaise, lemon juice, salt and pepper. Blitz until smooth and creamy. Taste—it should be salty and rich.

Drizzle the cut sides of the cos lettuce with olive oil and season with salt.

Place onto a hot grill, cut-side down, and cook until slightly charred. Drizzle with a little more olive oil.

Transfer to a serving plate, fanning the leaves slightly. Drizzle with fresh lemon juice, spoon over the tonnato sauce, and finish with chilli flakes and finely sliced red onion.

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