Paprika & Chilli Butter Snapper with Slaw

Paprika & Chilli Butter Snapper with Slaw

Recipe by Michael Weldon

Ingredients

Chilli Butter

Unsalted butter

Fresh chilli, finely chopped

Ground chilli

Smoked paprika

Sea salt

Lemon juice

Fish

White fish fillets

Sea salt

Slaw

Brussels sprouts, finely sliced

Red cabbage, finely sliced

Fennel, thinly sliced

Olive oil

Lemon juice

Sea salt

To Serve

Lemon cheeks

METHOD

Chilli Butter

Place the unsalted butter, chopped fresh chilli, ground chilli, smoked paprika, a pinch of salt and a squeeze of lemon juice into a food processor. Blend until well combined.

Cook the Fish

Heat a pan over medium-high heat and add the chilli butter, allowing it to melt.

Season the fish fillets with salt, then place them into the pan. Cook for about 1½ minutes on each side, allowing the fish to absorb the butter and cook through.

Prepare the Slaw

In a bowl, combine the sliced Brussels sprouts, red cabbage and fennel. Dress with olive oil, a pinch of salt and a squeeze of fresh lemon juice. Toss well to combine.

To Serve

Once the fish is cooked through and has changed colour, plate with the slaw on the side. Spoon some of the golden chilli butter from the pan over the fish.

Finish with a sprinkle of salt and serve with a lemon cheek.

Enjoy!

More like this

Angus Beef & Shiitake San Choi Bao

Angus Beef & Shiitake San Choi Bao

Recipe by Louis Tikaram

Ingredients

500 grams beef mince

5 shiitake mushrooms, sliced

1 carrot, peeled & diced

2 garlic cloves, finely chopped

2 spring onions, sliced thin, whites and greens separated

1 tablespoon dark soy sauce

1 tablespoon light soy sauce

1 tablespoon oyster sauce

1 teaspoon ground black pepper

6 leaves of baby gem lettuce

1 tablespoon oil

METHOD

Heat a wok or large fry pan over high heat and add some oil. Once the oil is hot, add the beef mince. Flatten it out and stir fry for 2-3 minutes. Add the garlic, white parts of the spring onions & carrot.

After 1-2 minutes add the mushrooms and black pepper, soy sauces, oyster sauce then continue to mix well as you are stir-frying.

Cook for another 2 mins until everything is well combined, adjust seasoning in necessary.

Serve the mixture in the baby gem lettuce leaves and garnish with the green parts of the sliced spring onions. 

More like this

Pear & Apple Chutney

Pear & Apple Chutney

Ingredients

5 fresh pears finely chopped

2 green apples finely chopped

1 onion chopped

1 capsicum chopped

½ cup raisins

 1 cup raw sugar

1 cup apple cider vinegar

2 tablespoons lemon juice

1 knob peeled fresh grated ginger

2 teaspoons yellow mustard seeds

2 teaspoons salt

1 teaspoon ground nutmeg

1 stick cinnamon

4 cloves

METHOD

In a large pot over medium heat, add all the above ingredients. Mix well.

Once the mixture comes to simmer, cover the pot with a lid and reduce the heat to medium-low.

Let the chutney simmer for 1 hour, or until the ingredients have softened, reduced by ½ and is thick, smooth and smelling delicious.

Take off the heat and cool, the chutney will continue to thicken as it cools.

Store in a airtight jar or container in the fridge and enjoy with a cheese plate, leg of ham or as I ate it as a kid on a sandwich with ham and cheese! YUM!

More like this

Ricotta Donuts

Ricotta Donuts

Recipe by Nichole Horvath

Ingredients

Plain flour 120g

Baking powder 10g

Pinch salt

Caster sugar 60g

Ricotta 250g

Eggs 2

Canola Oil for deep frying

Caster sugar and ground cinnamon for cinnamon sugar 

METHOD

In the bowl of a stand mixer, place the eggs, caster sugar and ricotta. Using the paddle attachment, mix for 1 minute until well combined. Add in the flour, baking powder and salt and mix until just combined 

Heat oil in a deep pot to 170C. Using two tablespoon, place spoonfuls of the batter into the oil. Fry for 3-4 minutes until a deep golden-brown colour, turning every now and again to ensure an even colour

Toss the donuts in the cinnamon sugar when removed from the oil and allow to cool slightly before eating

More like this

Blueberry Granola Pots

Blueberry Granola Pots

Recipe by Courtney Roulston

Dietaries: Vegetarian

Serves: 4

Prep Time: 5 minutes

Cooking Time: 15 minutes

(Makes more Jam than needed for just this recipe)

Ingredients

2 cups fresh Blueberries

2 tablespoons maple syrup

1 tablespoon chia seed +  ½ cup water

1.5 cups Greek yoghurt

1.5 cups toasted granola

METHOD

Mix the chia seeds and water together in a small bowl. Set aside for 5 minutes to become like a gel.

Place 1.5 cups of the blueberries into a small pot over a medium heat. Add in the maple syrup and chia seed mixture. Bring up to a simmer for 3-4 minutes, or until the mixture is bright purple and thickened. Turn off the heat and Place into a jar or bowl to cool slightly.

Layer the yoghurt, blueberry jam and granola into serving glasses so there are 2 layers of each.

Top with fresh blueberries before serving

More like this

Tomato, grilled cucumber, watermelon, radish salad

Tomato, grilled cucumber, watermelon, radish salad

Recipe by Darren Robertson

Serves 2

Prep 15 minutes

Ingredients

4 ripe tomatoes, cut into wedges or thick slices

200 g watermelon flesh, cut into bite sized pieces

1 Lebanese cucumber

4 radishes, cut into quarters 

½ cup mixed soft herbs such as parsley, coriander and mint, leaves picked

3 tablespoons extra virgin olive oil

1 lime, zest finely grated and juice squeezed

1 pinch chili flakes 

Salt and freshly ground black pepper

METHOD

Slice the cucumber length ways. Season with salt and a little oil and blow torch or char grill for develop a light char. Cut into bit sized pieces.

Put the tomatoes into a wide bowl and season lightly with salt and pepper. Leave them for a few minutes to release a little juice.

Add the watermelon, radishes and cucumber and herbs. Drizzle over the olive oil, add the lime zest and juice, and toss very gently to combine, taking care not to break up the watermelon.

Taste and adjust the seasoning if needed. Transfer to a bowl and finish with the remaining herbs and a little pepper and chili flakes.

More like this

Kangaroo Milk Bread Casserole

Kangaroo Milk Bread Casserole

Recipe by Nornie Bero

Ingredients

1-5kg ground kangaroo mince

1 large onion diced

5 teaspoons curry powder

1 tablespoon whole pepperberry

1 teaspoon ground cumin

1 teaspoon dried saltbush

1 teaspoon turmeric

4 pepper berry leaves

4 cloves garlic minced

2 tablespoons butter

¼ cup sultanas

3 tablespoons tomato paste

2 tablespoons spoon lemon juice

1 teaspoon lemon zest

1 tablespoon apple cider vinegar

¼ cup Worcestershire sauce

2 large eggs

Pinch cayenne pepper

1.5 cup milk

3 cups bread insides

2 good pinches of sea salt

METHOD

Preheat oven to 180 degrees Celsius. You’ll need a large skillet or oven proof pot.

Heat oil on a medium heat. 

Add onions cook until softened 4-5minutes.

Add spices and cook for 3minutes, then add garlic, kangaroo mince, pepperberry leaves, tomato paste and cook for 3-5minutes.

Add in Worcestershire, lemon juice, lemon zest, apple cider, sultanas and simmer for 7minutes. Season well.

In a bowl, add the bread and soak it  ½ cup milk for 5 minutes. Squeeze out milk from bread keeping the liquid, then add milk bread to skillet mix to combine. Flatten meat top evenly,

Add rest of milk to bread liquid, add eggs and a pinch of pepperberry, and season.

Pour the mixture on top of the casserole and  bake in oven until golden brown for 35-45minutes until firm. Serve from the skillet.

More like this

Almond Brittle

Almond Brittle

Recipe by Michael Weldon

Ingredients 
500g roasted almonds
500g caster sugar
250g butter
250g glucose
1 teaspoon baking soda
1 tablespoon Vanilla bean paste
Sea salt

METHOD 

In a saucepan combine the sugar, glucose, butter, 1/2 cup of water and a pinch of sea salt. Bring to the boil then cook until you start to see the colour of the caramel chance. Add in the almonds and vanilla, stir in.

Continue cooking until the caramel turns a deep golden colour. Once it’s reached you desired colour add in the baking soda and mix through. Once mixed, pour into a tray and allow the brittle to set and cool.
Once cooler, break into bite sized pieces and enjoy.

More like this

Coconut Vongole

Coconut Vongole

Recipe by Colin Barclay

Ingredients

Extra virgin olive oil
Red onion, finely diced
Lemongrass (tender inner stalk), finely sliced
Garlic, grated
Tamarind pastes
Palm sugar, grated
Fresh clams, scrubbed
Dry white cooking wine
Coconut milk
Fish sauce
Fresh herbs (roots chopped, leaves reserved if desire

METHOD

Heat a pan over low heat. Add olive oil and the diced red onion, cooking gently until soft and translucent.

Trim the lemongrass by removing the tough outer layers, then finely slice the tender core and add to the pan.

Grate in the garlic and cook briefly until fragrant. Stir in the tamarind paste and grated palm sugar.

Finely chop the herb roots and add them to the pan.

Add the clams to the pot, followed by a splash of cooking wine. Cover and cook until the clams begin to open.

Pour in about a quarter of a tin of coconut milk and add the fish sauce. Gently stir and cook until the clams are fully opened.

Transfer to a serving bowl and serve immediately.

More like this

Almond, Kale & Broccoli Soup

Almond, Kale & Broccoli Soup

Recipe by Michael Weldon

Ingredients

Extra virgin olive oil
Onion, finely diced
Garlic, finely chopped
Broccoli, chopped
Kale (stems and leaves separated)
Raw almonds
Chilli flakes (optional)
Vegetable or chicken stock
Baby spinach
Greek yoghurt (to serve)
Extra almonds, roughly chopped (to serve)
Black pepper
Sea salt

METHOD

Heat olive oil in a soup pot over medium heat. Add the diced onion with a pinch of salt and cook until soft and translucent.

Add the garlic and cook briefly until fragrant. Add the broccoli with a drizzle of olive oil and cook for a few minutes.

Prepare the kale by removing the leaves from the stems. Finely slice the stems and add them to the pot to cook first.

Add chilli flakes if using, followed by the almonds. Add some of the kale leaves and cook until slightly wilted and darkened.

Pour in enough stock to just cover the vegetables. Simmer for about 10 minutes, until the almonds soften and the vegetables are tender.

Add the baby spinach, stir through, then remove from the heat.

Blend the soup until smooth and thick.

Serve in bowls topped with a dollop of Greek yoghurt, extra almonds for crunch, and freshly cracked black pepper.

More like this

Leeks with Romesco & Almonds

Leeks with Romesco & Almonds

Recipe by  Michael Weldon

Dietaries: Vegetarian 

Serves: 4 

Prep Time: 10mins

Cook Time: 20-25mins

Ingredients

4 leeks, halved lengthways

2 tablespoons butter

Olive oil

Sea salt

Romesco sauce 

¼ cup smoked almonds

2 garlic cloves

500g jar roasted red peppers

1 teaspoon smoked paprika

2 tablespoons sherry vinegar 

¼ cup olive oil

Sea salt

Garnish

2 tablespoons smoked almonds, chopped

2 spring onion, sliced thinly

METHOD

In a frypan over a medium heat add the butter and drizzle of olive oil, once hot add in the leeks cut side down, cook gently until softened and caramelised then turn over. Finish cooking on the other side.

In a jug combine the romesco sauce ingredients, with a stick blender blend until smooth. Taste and season to your liking. 

To serve, spread the romesco sauce on a sharing plate. Lay the leeks over the plate and top with smoked almonds, spring onion, parsley and lemon juice. 

More like this

Nasi Goreng

Nasi Goreng

Recipe by Tasia Seger

Serves 4

Equipment:

• Wok 

• Food processor for spice paste/ or mortar and pestle

Ingredients

2 eggs

1/2 Coles RSPCA Approved Hot Roast Chicken, bones removed, meat shredded

150g cabbage, thinly sliced

1/2 carrot, shredded

75g coarsely chopped choy sum

3 cups cooked white rice (day old, cold)

3 tsp chicken stock powder

1 and 1/2 tsp ground white pepper

2 tsp salt

100ml kecap manis

2 spring onions, thinly sliced

4 tablespoons chicken oil (see above) (optional)

Chicken oil: (Optional)

1 kg chicken skin with fat, washed thoroughly 

2 tbsp water

1 tsp sea salt 

Nasi Goreng Paste

8 garlic cloves

1 shallot

3 long red chillies (optional)

50 grams crispy chicken skin (optional)

Garnish

Fried shallots (store bought)

4 eggs, fried 

Cucumber & tomatoes, cut into slices and wedges

Prawn crackers

METHOD

To make chicken oil, cut chicken skin into small pieces. Place chicken skin to a non-stick pot and turn the heat on to medium low. Add salt, and water and cover for 10 minutes. Remove the lid and continue to cook uncovered, stirring the skin every 10 minutes until the skin turns golden brown and crispy. Strain the chicken fat oil and store in the jar. Keep the crispy chicken skin on the side for later use.   

To make the nasi goreng paste, add garlic, chilli, shallots and chicken skin into a small food processor until rough paste forms. Alternatively, use a mortar & pestle. 

Heat 2 tablespoons of chicken oil in a wok over medium heat. Add eggs. Cook, stirring occasionally until just cooked. Remove from the wok and set aside. 

Add 4 tablespoons of chicken oil to the same wok and cook the nasi goreng paste for a couple of minutes until fragrant. 

Add cabbage, carrots and choy sum and mix to combine. Add the shredded chicken and rice. Toss until well incorporated. Stir in kecap manis, and season with chicken stock powder, salt and white pepper. Cook for a further 3 minutes until rice grains start to caramelise.

Garnish with sliced spring onion, and fried shallots. 

Served with a fried egg sunny side up and a side of cucumber and tomatoes and prawn crackers. 

More like this

Blueberry Breakfast Smoothie

Blueberry Breakfast Smoothie

Recipe by Courtney Roulston

Dietaries:

Serves: 2

Prep Time: 10 minutes 

Cooking Time:

Ingredients 

1.5 cups fresh blueberries, plus ¼ cup extra to garnish

1 large ripe banana, peeled, roughly chopped

2/3 cup vanilla yoghurt

1.5 cups milk

1 cup ice

2 tablespoons honey

1 teaspoon ground cinnamon

2 tablespoons Natural peanut butter

1/3 cup toasted granola

METHOD

Place the blueberries, banana, yoghurt, milk, ice and half the honey and half the cinnamon into a blender. Blitz until smooth and bright purple.

Use the remaining honey to line the sides of 2 serving glasses. Sprinkle in the remaining cinnamon and roll around the glass so it sticks to the honey.

Pour the smoothie into the serving glasses.

Top each smoothie with a dollop of peanut butter, granola then garnish with fresh blueberries before serving.

More like this

Veal Tonnato

Veal Tonnato

Recipe by Nico (Bar Monte) and Magdalena Roze

Ingredients
Tuna (tinned, drained)
Mayonnaise
Anchovies
Capers
Cornichons
Extra virgin olive oil
Black pepper
Braised veal (to serve)

METHOD

Place the tuna, capers, anchovies, cornichons and half of the mayonnaise into a blender. Blend until smooth.

Add the remaining mayonnaise and blend again until well combined and creamy.

Spread the tonnato sauce between slices of braised veal.

Finish with freshly cracked black pepper and a drizzle of olive oil.

More like this

Peach and Yoghurt pot with Peach & Thyme Granita

Peach and Yoghurt pot with Peach & Thyme Granita

Recipe by Michael Weldon

Ingredients 

10 yellow peaches

1 tub sweet and creamy Jalna

1 teaspoon apple cider vinegar

Caster sugar 50g

1 teaspoon vanilla bean paste

100g almonds

1 bunch thyme

METHOD

In a blender combine the peaches, sugar, vinegar and vanilla. Blend until smooth.

Divide the mixture in half. Add 1 cup of water to one half of the peach syrup and mix pour into a tray and freeze.

With the second half of the peach syrup, combine with half the yoghurt and fold together gently.

Once the granita mix is frozen. Fluff with a fork.

Serve the yoghurt mix in a bowl. Add the almonds and some extra diced peach. Finish with the granita. Eat straight away.

More like this

Honey Madeleines

Honey Madeleines 

Recipe by Nichole Horvath

Ingredients

Eggs 3

Honey 185g

Flour 160g

Salt 1/4 tsp

Baking powder 1/4 tsp

Butter 170g, melted

METHOD

In stand mixer with whisk attachment, whisk together the eggs and honey until mixture doubles in volume.

Add in the flour, salt and baking powder and gently fold through until combine.

Pour in the melted butter slowly and mix until all combined.

Rest the mixture in the fridge for a minimum of one hour.

Place mixture into piping bag, and pipe into moulds, half filling each cavity.

Bake at 160 for 8-10 minutes until golden and cake springs back when touched

Enjoy while still warm.

More like this

Almond, Blueberry & Ricotta Pancakes

Almond, Blueberry & Ricotta Pancakes

Recipe by Michael Weldon

Dietaries: 

Serves: 4  

Prep Time: 10 mins

Cook Time: 15 mins

Ingredients

1/2 cup  Smooth Ricotta

1 cup Almond milk

4 Coles Australian Free-Range Eggs, separated

2 tablespoons melted butter

1 1/4cup Almond Meal 

¼ cup GF plain flour

1 teaspoon baking powder

1/4 cup (55g) caster sugar

1/2 teaspoon sea salt flakes

200g blueberries

Melted butter, extra, to brush

Ricotta, extra, to serve

Coles Finest Pure Canadian Maple Syrup, to serve

METHOD

Combine the ricotta, milk, egg yolks and butter in a large bowl. Use an electric mixer to whisk the egg whites in a clean, dry bowl until firm peaks form.

Add almond meal, GF plain flour, baking powder, sugar and salt to ricotta mix. Fold until just combined. Add one-third of the egg white to the ricotta mixture and fold until just combined. Repeat in 2 more batches with the remaining egg white.

Reserve one-third of the blueberries. Heat a large non-stick frying pan over medium-high heat. Brush with a little extra butter. Pour 1/3-cup (80ml) portions of batter into the pan. Sprinkle with some of the blueberries. Cook for 1-2 mins or until bubbles appear on the surface. Turn and cook for 1 min or until light golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with more butter and the remaining batter and blueberries to make 12 pancakes.

Divide the pancakes among serving plates. Serve with extra ricotta, reserved blueberries and maple syrup. 

More like this

Smashed Potato Scallop

Smashed Potato Scallop

Recipe by Courtney Roulston

Dietaries: Vegetarian, meat free

Serves: 4 as a snack

Prep Time: 10 minutes

Cooking Time: 15 minutes

Ingredients

1 large sweet potato, sliced into 2mm rounds

1 cup Plain flour

1 heaped teaspoon baking powder

200ml chilled soda water

Sea salt to taste

3 cups oil for frying

Malt vinegar to serve

METHOD

Mix together the flour, baking powder, pinch of salt and soda water together in a bowl until smooth. Set aside for 10 minutes.  

Heat the oil to around 170 C in a high sided frying pan.

Dip the slices of sweet potato into the batter allowing a little extra to fall off before placing into the oil. Cook in batches of 3 or 4 on a gentle heat for 3 minutes each side, or util puffed and golden. Drain on kitchen paper and repeat with all the slices of sweet potato. Season with salt while they are hot.

Arrange on a platter and serve with malt vinegar on the side.

More like this

Grilled Prawns and Balado Chilli

Grilled Prawns and Balado Chilli

Recipe by Gracia Seger

Serves 4

Equipment

• Grill pan 

• Wok

• Hand Blender 

Ingredients 

8 whole raw prawns, shell on, deveined and butterflied

Vegetable oil

Salt and white pepper, to season

Fried curry leaves, for garnish

Glaze

1/4 cup kecap manis

1 lime, juiced 

Salt and white pepper 

Balado Chilli 

100g grams shallots, peeled

200g large red chili

20 grams bird eye red chili

50g garlic

3 pieces lemongrass stalk, bruised 

Salt, white pepper and sugar to season

Chicken stock powder to season

METHOD

To make the Balado chilli, blitz the shallots, large red chillies, bird’s eye chillies and garlic into a coarse paste. Heat a few tablespoons of vegetable oil in a wok over medium–high heat. Add the bruised lemongrass and the spice paste. Continue cooking until the paste darkens in colour, stirring regularly to prevent burning. Season with salt, pepper, sugar and chicken stock powder.

To make the glaze, combine kecap manis, lime juice and white pepper. Set aside.

Heat a grill pan over high heat. Drizzle the prawns with vegetable oil and season with salt and pepper. Grill for 2–3 minutes on each side until cooked through. Glaze the Prawn with the glaze to finish. Add the Balado chilli to the prawns generously. Garnish with fried curry leaves and serve hot.

More like this

Lemon Curd

Lemon Curd

Recipe by Nichole Horvath and Michael Weldon

Ingredients

180g lemon juice

220grams caster sugar

4 eggs

 METHOD

Crack eggs into a heatproof jug and using a stick blender, blend until smooth

Place the lemon juice and sugar into a saucepan and bring to the boil. Once heated slowly pour into the egg mix while blending with the stick blender

Pour mix back into saucepan and on a medium low heat, whisk continuously until mixture has thickened

Cool in the fridge then use as needed

More like this