Surf and Turf

Surf and Turf

Recipe by Michael Weldon

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

Ingredients

• 2 Scotch Fillet steaks

  Sea salt

  Olive oil

  Griddle pan garlic prawns

  1tbs butter

  2 garlic cloves, sliced

  10 prawn tails, peeled

  ½ bunch parsley, chopped

  ½ cup beef stock

  ½ cup cream

  ½ tsp black pepper

  1 lemon, juice

Method

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

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

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

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Olive Oil & Mixed Tomato Summer Pasta

Olive Oil & Mixed Tomato Summer Pasta

Recipe by Louis Tikaram

Ingredients

• ¼ cup Squeaky Gate extra virgin olive oil

  ¼ cup Squeaky Gate balsamic vinegar

  500 g mixed ripe summer tomatoes

  2 garlic cloves, crushed.

  ½ tsp Coles chilli flakes

  ½ cup finely chopped flat-leaf parsley

  Pinch sea salt and

  Pinch of Coles black pepper

  400 g San Remo spaghetti

  ⅓ cup Coles capers

  Grated parmesan cheese

Method

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

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

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

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

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

  Serve the oil and mixed tomato summer pasta and enjoy!

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Lamb Schnitzel with Coriander Sauce

Lamb Schnitzel with Coriander Sauce

Recipe by Michael Weldon

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

Ingredients

• 2 x Coles lamb leg steaks, pounded flat with a meat mallet

  1 cup flour

  2 eggs

  1 cup panko breadcrumbs

  4 sprigs of thyme, leaves picked

  1 tsp cumin powder

  Sea salt

  Squeaky Gate extra virgin olive oil

  Coriander Sauce

  1 bunch coriander

  1 garlic clove

  1 green chili

  ½ cup Squeaky Gate extra virgin olive oil

  1 lemon, juiced

  1 tsp caster sugar

Method

• Set up a crumbing station with seasoned flour, whisked eggs, and a mixture of breadcrumbs, thyme, cumin powder, and sea salt.

  Dust the lamb leg steaks in flour, coat them in whisked eggs, and then press them into the breadcrumb mixture to ensure a good coating.

  Heat 2-3 cm of oil in a saucepan or wok until it reaches the appropriate frying temperature. Add the schnitzels to the pan and fry them until golden on one side, then flip them and continue cooking until fully cooked.

  In a blender or food processor, blend together the coriander sauce ingredients coriander, garlic clove, green chili, olive oil, lemon juice, and caster sugar until smooth. Season the sauce to taste.

  Serve the lamb schnitzels with a side salad and drizzle the coriander sauce over them.

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Lamb Cutlets with Garlic Cream and Gremolata

Lamb Cutlets with Garlic Cream and Gremolata

Recipe by Michael Weldon

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

Ingredients

• 4 Lamb cutlets

  Garlic Lemon Butter

  4 garlic cloves, grated

  2 sprigs thyme, leaves picked

  150 g soft butter, cubed

  1 lemon zest

  Pinch of Coles pepper

  Pinch of Coles sea salt

  Garlic Cream

  300 ml Coles cream

  3 garlic cloves, smashed

  Pinch of Coles sea salt

  Pinch of Coles black pepper

  Gremolata

  1 bunch parsley, chopped

  2 garlic cloves, diced

  1 lemon, zest

  ½ cup Squeaky Gate extra virgin olive oil

  Pinch of Coles sea salt

Method

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

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

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

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

  In a bowl, mix the gremolata ingredients together.

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

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Fried Chicken Bao’s with Spiced envy Apple Sauce

Fried Chicken Bao’s with Spiced envy Apple Sauce

Recipe by Michael Weldon

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

Ingredients

• 300g Chicken Thighs cut into strips

  1cup buttermilk

  1tsp smoked paprika

  1tsp cumin

  Dusting

  2 cups plain flour

  1tsp smoked paprika

  1tsp cumin powder

  1tsp onion powder

  1tsp garlic powder

  1tsp black pepper

  Apple Ketchup

  1 brown onion, diced

  2 garlic cloves, sliced

  2tbs apple cider vinegar

  1cup apple paste

  ¼ cup ketchup

  1tbs tabasco sauce

  Pinch of salt

  1 cucumber, shredded

  1 carrot, shredded

  ½ bunch coriander

Method

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

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

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

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

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

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

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Potato, Bacon & Leek Fritters with Poached Egg

Potato, Bacon & Leek Fritters with Poached Egg

Recipe by Michael Weldon

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

Ingredients

• 1 kg potatoes, grated and liquid squeezed out

  4 leeks, sliced thinly

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

  2 eggs + 4 for poaching

  ½ cup breadcrumbs

  ½ bunch of parsley

  ½ bunch of chives

  Coles black pepper

  Sea salt

  Squeaky Gate extra virgin olive oil

  Garnish

  4 eggs

  ½ bunch of dill, picked

  ½ bunch of parsley, picked

  Tabasco sauce

Method

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

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

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

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

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Crispy Wonton Cabbage Salad

Crispy Wonton Cabbage Salad

Recipe by Courtney Roulston

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

Ingredients

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

  1 cup oil for frying

  6 cups Chinese cabbage (Wombok) shredded

  2 green spring onions, sliced

  2 tbsp peanuts, chopped

  1 tbsp white sesame seeds, toasted

  1/2 cup coriander, sprigs picked

  1 long red chilli, julienned

  Dressing

  1 large lime, juiced

  2 tbsp Squeaky Gate extra virgin olive oil

  2 tbsp Mr Chen’s soy sauce

  2 tbsp Coles sesame oil

  1 tsp maple or sugar

Method

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

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

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

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

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Grilled Mushroom Sandwich

Grilled Mushroom Sandwich

Recipe by Michael Weldon

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

Ingredients

• 4 large flat mushrooms

  2tbs butter

  4 garlic cloves

  2 thyme sprigs

  1 red onion, sliced thinly

  2tbs red wine vinegar

  1tsp brown sugar

  4tbs mayo

  1tbs parmesan

  1tsp Dijon mustard

  ½ tsp porcini powder

  Sea salt

  Olive oil

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

  1 pack rocket

Method

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

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

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

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

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Spicy Balinese Vegetable & Coconut Salad

Spicy Balinese Vegetable & Coconut Salad

Recipe by Courtney Roulston

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

Ingredients

• 2 bunches snake beans

  1 large carrot, peeled, julienned

  3 cups fresh bean sprouts

  1 bunch English spinach, washed, roughly chopped

  3 tbsp coconut oil or Squeaky Gate extra virgin olive oil

  2 cloves garlic, sliced

  2 shallots, peeled, sliced

  2 long red chillies

  1 cup freshly grated coconut

  2 tbsp lime juice

  2 tsp brown sugar

  Sea salt

  Black pepper

  1/4 cup roasted peanuts, roughly chopped

Method

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

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

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

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

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Spicy & Tangy Yoghurt Marinated Buffalo Wings

Spicy & Tangy Yoghurt Marinated Buffalo Wings

Recipe by Louis Tikaram

Ingredients

• 1kg chicken mid wings

  1 tbsp Coles sea salt

  1 tbsp baking powder

  1 1/2 cups Jalna Greek yogurt

  3 limes

  3 tbsp hot sauce (preferably Frank's)

  1 tbsp Coles honey

  3 garlic cloves, finely grated

  6 tbsp unsalted butter

  2 tbsp Patak’s tandoori curry paste

  2 pieces garlic naan (for serving)

  1/2 cup coriander leaves

Method

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

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

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

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

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

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

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

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

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

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Chilli Brussels Sprouts with Cashew Nuts

Chilli Brussels Sprouts with Cashew Nuts

Recipe by Louis Tikaram

Ingredients

• 4 tablespoons olive oil

  2 cloves crushed garlic

  ½ onion, sliced

  500gr brussels sprouts, halved

  2 teaspoons fish sauce

  2 teaspoons oyster sauce

  ¼ cup roasted cashew nuts

  1 tablespoon chilli paste with soy bean oil

  1 cup Thai basil leaves

Method

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

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

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

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

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

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Chicken Tikka Tacos

Chicken Tikka Tacos

Recipe by Michael Weldon

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

Ingredients

• 1 kg chicken thighs, cut into strips

  1 jar Patak's Tikka Masala paste

  ½ cup Jalna Greek yogurt

  Salsa

  1 red onion, diced

  1 cucumber, diced

  1 green chili, diced

  ½ bunch of coriander, chopped

  1 lime, juice

  Squeaky Gate extra virgin olive oil

  Pinch of salt

  Yogurt Sauce

  1 cup Jalna Greek yogurt

  1 garlic clove, grated

  1 tsp Coles cumin powder

  Squeaky Gate extra virgin olive oil

  Pinch of salt

  Garnish (Optional)

  8 flour tortillas

  ¼ white cabbage, shaved

  Sliced green chili

Method

• In a bowl, mix together the chicken, Patak's Tikka Masala paste, and yogurt. Ensure the chicken is evenly coated with the marinade. Allow it to marinate for 4-6 hours.

  In a separate bowl, prepare the salsa by mixing together the diced red onion, cucumber, green chili, chopped coriander, lime juice, and a drizzle of Squeaky Gate extra virgin olive oil. Season with a pinch of salt.

  In another bowl, combine the yogurt sauce ingredients: yogurt, grated garlic, cumin powder, a drizzle of Squeaky Gate extra virgin olive oil, and a pinch of salt. Mix well to incorporate all the flavors.

  Heat a BBQ until it begins to smoke. Brush the grill with oil to prevent sticking. Cook the marinated chicken thighs on the grill until they are charred and cooked through.

  Serve the taco ingredients sharing-style on the table. Provide the cooked chicken, salsa, yogurt sauce, flour tortillas, shaved white cabbage, and sliced green chili. Allow each person to assemble their own tacos according to their preferences.

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Ambrosia Apple & Honey Salsa with Grilled Haloumi

Ambrosia Apple & Honey Salsa with Grilled Haloumi

Serves – 4

Ingredients

• Zest and juice of ½ a lemon

  1 tablespoon runny honey

  2 tablespoons extra virgin olive oil, plus extra for drizzling

  1 tablespoon finely chopped oregano, plus extra for garnish

  1 Ambrosia apple

  ½ cup radish sprouts or other leaves (optional but excellent)

  200g Haloumi block (see tips)

  1 tablespoon extra virgin olive oil

Method

• Make the salsa dressing by combining the lemon zest, juice, honey, olive oil, chopped oregano and a few cracks of freshly ground black pepper, in a small bowl, whisk and set aside.

  Cut the apple into 3mm x 3mm cubes (I find slicing this type of apple into rings, then stacking and slicing again into batons, and then dicing works best). Toss apple cubes through the dressing to coat, and pop in the fridge to chill for at least 15 minutes to let the ingredients get friendly.

  Heat a heavy-bottomed pan on medium heat. Oil the haloumi liberally, then pop a square of baking paper in the bottom of the pan, and the haloumi block on top. Cook until the cheese is quite browned, then flip and cook on the other side – around 3 minutes a side should do it. Drain on kitchen towel, and cut on the diagonal into thick slices.

  Arrange your chosen leaves with a flourish at the base of your serving plate, and perch the haloumi slices on top. Pop plenty of apple salsa across the haloumi, and finish with the reserved oregano, another crack of pepper and a drizzle of olive oil. Serve immediately.

  Tip
  You can use other grill-friendly cheeses like Saganaki, also the name of the Greek double-handled frying pan used to fry Greek-style cheese such as Graviera, Kefalograviera and Kefalotyri. You can also look out for “Saganaki”, sold in most supermarkets and delis. 

  The apple salsa will keep, and even build in flavour over time – you could make it up to a day in advance of serving if need be, as the lemon will keep the apple from browning, too. 

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Chengdu Spiced Lamb Ribs

Chengdu Spiced Lamb Ribs

Recipe by Louis Tikaram

Ingredients

• 1 kg lamb ribs

  3 tsp crushed Sichuan peppercorns

  1 tsp crushed coriander seeds

  ½ cup small dried chili

  1 tsp crushed fennel seeds

  ¼ cup Squeaky Gate extra virgin olive oil

  1 tbsp Chinkiang vinegar

  1 tbsp light soy sauce

  1 tsp brown sugar

  1 tsp sea salt flakes

  Garnish

  2 green onions, julienned

  ¼ cup picked coriander leaves

  1 lime

Method

• Cut the lamb ribs so that they fit in a large pot of seasoned water. Simmer until tender for around 40 minutes. Cool slightly, then cut into individual ribs.

  When ready to serve, pound the spices and salt with a mortar and pestle, then set aside.

  Heat the oil in a wok until smoking, then add the ribs and cook until golden (2-3 minutes). Drain off the excess oil. Add the spices and chili, and toss to combine until fragrant. Then add the vinegar, soy sauce, and sugar, and toss to coat the ribs well.

  Garnish with spring onion, picked coriander leaves, and lime wedges.

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BBQ Zucchini & Eggplant Rice Salad

BBQ Zucchini & Eggplant Rice Salad

Recipe by Courtney Roulston

Dietaries – Gluten-free, meat-free
Serves – 4
Prep Time – 15 mins
Cooking Time – 20 mins

Ingredients

• 1 cup basmati rice

  2 kaffir lime leaves

  3 green zucchinis, halved lengthways

  4 Japanese long eggplants (or 2 small round purple eggplants), cut into quarters

  4 tbsp Squeaky Gate extra virgin olive oil

  2 long red chillies

  2 cloves garlic, skins left on

  Sea salt

  Black pepper

  ½ cup each of mint, coriander, and Thai basil leaves, torn

  1/3 cup shredded coconut

  Dressing

  1 tbsp brown sugar

  2 tbsp fish sauce

  Juice of 1 lemon

Method

• Place the rice into a pot with 2 cups of water and 1 kaffir lime leaf. Bring it to a simmer and cook until the water has been absorbed. Cover with a lid, turn the heat down to very low, and leave it to steam for 10 minutes. Once cooked, remove the lime leaf, fluff the rice with a fork, and set it aside to cool slightly.

  Meanwhile, heat a grill plate over medium heat. Toss the zucchini, eggplant, chillies, and garlic with half of the oil and season with salt. Grill the vegetables for 10 minutes, turning occasionally, until the zucchinis are charred and the chilli and garlic are tender. Remove them and set aside on a tray.

  Finely chop the charred chilli and mash the garlic into a paste. Mix in the sugar, fish sauce, lemon juice, and remaining oil to create a fragrant dressing.

  Chop the zucchini and eggplant into rough chunks.

  Spread the rice onto a serving platter and top it with the grilled vegetables, torn herbs, and toasted coconut. Finely slice the remaining kaffir lime leaf, then sprinkle it over the salad and drizzle with the dressing. Serve warm.

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Miso Oats with Kimchi and Fried Egg

Miso Oats with Kimchi and Fried Egg

Recipe by Michael Weldon

Dietaries – Vegetarian
Serves – 4
Prep Time – 10 mins
Cook Time – 15-20 mins

Ingredients

• Miso oats

  2 cups Red Tractor oats

  3 cups water or vegetable stock

  2 tbs miso paste

  3 spring onions, thinly sliced

  2 tbs butter (optional)

  4 eggs

  ¼ cup vinegar

  1 cup kimchi

  1 tbs sesame oil

  ¼ cup sesame seeds

Method

• In a large saucepan, mix the water or vegetable stock with miso paste, whisking until smooth. Add the oats and the white parts of the spring onions. Place the saucepan over medium heat and cook until the oats are tender and creamy.

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

  Serve the cooked miso oats in bowls, topped with a poached egg. Add a serving of thinly sliced kimchi and sprinkle with the green parts of the spring onions. Drizzle sesame oil over the oats and garnish with sesame seeds.

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Braised Pork Spareribs with Black Bean

Braised Pork Spareribs with Black Bean

Recipe by Louis Tikaram

Ingredients

• Black Bean Sauce

  ½ cup fermented black beans

  ½ cup Squeaky Gate extra virgin olive oil

  1 green onion, cut into 5 cm lengths

  1 knob of ginger, sliced

  ½ tsp Sichuan peppercorns

  1 long red chili, finely chopped

  2 tbsp minced garlic

  1 tsp Coles light soy sauce

  1 tsp Shaoxing cooking wine

  ½ tsp Coles sesame oil

  1 pinch of sugar

  1 pinch of salt

  Ribs

  700 g Coles pork spareribs

  1 tbsp Squeaky Gate extra virgin olive oil

  1 onion, sliced

  2 tsp julienned ginger

  3 tbsp black bean sauce

  1 tbsp Coles light soy sauce

  1 green onion, finely chopped

Method

• Rinse the fermented black beans under running water, then chop them into small pieces.

  In a wok, add the green onion, ginger, and Sichuan peppercorns. Pour in the olive oil and heat over medium heat. Once the green onion and ginger become lightly browned, remove them along with the Sichuan peppercorns and discard.

  Add the fermented black beans and all the remaining ingredients for the sauce into the oil. Stir-fry for 2-3 minutes, then turn off the heat. Scoop out the sauce and set it aside. This can be done in advance.

  Braising the Pork Ribs

  Place the ribs in a pot filled with cold water and bring it to a boil. Cook on high heat for 5 minutes.

  Use a spoon to skim off the bubbles on the surface, then drain the ribs.

  Heat the olive oil in a clean pot over medium-high heat. Fry the onion and ginger until they become soft.

  Stir in the drained ribs. Add the black bean sauce and soy sauce. Pour in enough hot water to just cover the ribs. Cover the pot with a tight lid and simmer for 30 to 40 minutes, or until the meat becomes tender.

  Turn the heat to high and cook uncovered until the broth reduces by half and thickens. Stir in the green onions, then transfer to a serving bowl.

  These ribs can be enjoyed as part of a shared meal or as a delicious snack.

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Yoghurt, Cauliflower & Potato Soup

Yoghurt, Cauliflower & Potato Soup

Recipe by Louis Tikaram

Ingredients

• 30 g butter

  1 onion, diced

  1 garlic clove, finely chopped

  1 tbsp finely chopped thyme

  1 tbsp Coles sea salt

  1 tsp Coles black pepper

  1 small cauliflower, cut into small pieces

  250 g potatoes, cut into small dice

  500ml Coles milk

  500 ml Coles chicken stock

  500 ml water

  200 g Jalna organic bio dynamic hole milk yoghurt (plus more for serving)

  1 tbsp finely chopped parsley

  1 tsp Coles cayenne pepper

Method

• Melt the butter in a large saucepan over medium-high heat. Add the onion, garlic, and thyme. Season with salt and pepper, and stir until golden brown.

  Add the cauliflower, potatoes, milk, chicken stock, and 500ml of water to the saucepan. Cover with a lid, bring to a boil, then uncover and simmer, stirring occasionally, until the cauliflower and potatoes are tender, about 25 minutes.

  Add the Greek yoghurt to the soup and blend with a hand-held blender until smooth. Season to taste.

  Serve the soup in bowls and sprinkle with chopped parsley, ground cayenne pepper, and an additional dollop of whole meal yoghurt.

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Steak with Mushrooms Sauce

Steak with Mushrooms Sauce

Recipe by TKTK

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

Ingredients

• 2 tbs butter

  2 shallots minced

  2 garlic cloves, grated

  400g mushrooms, sliced thinly

  ¼ cup white wine

  2 thyme sprigs

  1 lemon, zest

  1 cup beef stock

  1 cup cream

  Black pepper

  Salt

  2 Scotch fillet steaks

  Sea salt

  Olive oil

Method

• In a large pan fry off the shallot and garlic in butter until soft. Add in the mushrooms and cook until soft. Add in white wine and cook until the liquid cooks into a syrup. Add the thyme, lemon zest and beef stock and reduce until the sauce thickens. Add in the cream and reduce again. Taste and adjust the seasoning to your liking.

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

  Pour the resting juices from the steak into the mushroom sauce.

  Carve the steak and serve it topped with the mushroom sauce. Serve with your favourite side salad, there are some great ones on the Farm to Fork website.

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Mushroom Omelette with Goats cheese and Thyme

Mushroom Omelette with Goats cheese and Thyme

Recipe by Michael Weldon

Serves – 4
Prep Time – 5 mins
Cook Time – 10 mins

Ingredients

• 1tbs butter

  400g mushrooms, sliced

  1 garlic clove, sliced

  1 thyme sprig leaves picked

  1 lemon, zest

  Seat Salt

  Pepper

  Olive oil

  12 eggs

  4 tbs butter

  200g goats cheese in olive oil

  4 slices of toast

  1 piece of parmesan

Method

• In a frypan heat the butter and a drizzle of oil. Sautee the mushrooms and garlic until softened and cooked through. Add in the thyme and lemon zest. Toss through the mix. Remove from the heat and cool.

  In a medium non-stick pan warm butter and a small drizzle of olive oil. Add in three whisked eggs and with a fork mix gently to form fluffy egg curds. Repeat this process until the eggs are slightly set. Add in a quarter of the mushroom mix and a quarter of the goat’s cheese. Roll the omelette up and serve straight away on a slice of toast, grate over parmesan to finish. Repeat the process to make 3 more omelettes.

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