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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Potato Croquettes with Spiced Jalna Yoghurt

Potato Croquettes with Spiced Jalna Yoghurt

Ingredients

• 250 gm potatoes

  500 gm grated zucchini

  1 long red chilli, finely chopped

  4 green shallots, finely chopped

  ½ cup rice flour

  1 tsp sea salt

  Olive oil, for frying

  4 sun-dried tomatoes

  ½ tsp smoked paprika

  A pinch of chilli powder

  1 clove garlic finely chopped.

  ½ cup Jalna Greek yoghurt

  1 pinch sea salt

  1 lemon

Method

• Place potatoes in a small saucepan, cover with water and bring to the boil. Cook for 20 minutes until soft then drain, return to the pan and coarsely mash.

  Meanwhile, place tomatoes in a small bowl and cover with boiling water. Set aside to soften for around 10 min, then drain and finely chop. In a mixing bowl fold in paprika, chilli, garlic and Greek yoghurt, Season to taste.

  Place grated zucchini in a clean tea towel or chux and squeeze over a bowl to remove excess moisture. Transfer zucchini to a large bowl with chilli, cooked potato, green shallot and rice flour. Season to taste and mix well to combine.

  Heat 2cm of oil in a large frying pan over high heat. Shape ¼-cup measures of the potato mixture into mini footballs to make 12 in total. Fry, in batches, until golden and crisp around 6 min. Remove with a slotted spoon and drain.

  Serve croquettes with yoghurt and lemon wedges for squeezing.

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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 Glazed Salmon with Dill & Aonori Crumbs

Miso Glazed Salmon with Dill & Aonori Crumbs

Recipe by Robbie Oijvall

Ingredients

• Miso Glaze

  250 g white miso

  75 ml cooking sake

  75 ml mirin

  150 g brown sugar

  Dill & Aonori Panko Crumbs

  100g panko breadcrumbs

  Pinch of dried dill

  Pinch of aonori (Seaweed powder)

  Pinch of salt

  Garnish

  Shiso

Method

• Put the sake and mirin in a pot and simmer to burn off the alcohol and reduce by 1/3. Then add the brown sugar and miso. Stir on low heat until the sugar dissolves and the sauce thickens.

  Brush the salmon pieces with some of the miso glaze and let them marinate while toasting the breadcrumbs with the seaweed powder and dried dill until fragrant. Season with a pinch of salt.

  Skewer the salmon and place it on a hot BBQ. Cook for about 1 minute on each side, brushing the salmon with the miso glaze until it becomes nice and caramelized.

  Serve with a wedge of lime, dill, and shiso.

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Tomato Tartare

Tomato Tartare

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins
Cook Time – 5 mins

Ingredients

• 2 large truss tomatoes, peeled and diced

  1 punnet of cherry tomatoes, diced

  1 tub semi sun-dried tomatoes, diced

  ¼ cup green olives, diced

  2 tbsp baby capers

  1 shallot, finely diced

  Squeaky Gate extra virgin olive oil

  Pinch of sea salt

  Pinch of black pepper

  1 block of silken tofu

  1 tbsp Coles soy sauce

  1 tsp Maggi sauce

  2 sheets of nori, toasted over a flame

  ¼ cup toasted breadcrumbs

Method

• Lay the tofu in a tray and press with a plate and a can from the pantry to squeeze out excess moisture.

  Once pressed, place the tofu in a bowl and blend it with the soy sauce, Maggi sauce, and sesame oil. Keep the mixture chilled in a tub.

  In a large mixing bowl, combine the diced truss tomatoes, cherry tomatoes, semi sun-dried tomatoes, olives, capers, and shallot. Season with olive oil, salt, and pepper.

  To serve, spread the tofu on the base of a bowl, then top it with the tomato mixture to fully cover the tofu. Garnish with the toasted nori, crushed into small pieces, and the toasted breadcrumbs.

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Grilled Flat Nectarine, Macadamia and Burrata

Grilled Flat Nectarine, Macadamia and Burrata

Recipe by Louis Tikaram

Ingredients

3 ripe flat nectarines

1 handful toasted macadamias

3 tablespoons extra virgin olive oil

2 tablespoons squeaky gate aged balsamic vinegar

1 teaspoon honey

2 x medium sized burrata

1 cup baby rocket

1 cup basil leaves 

Pinch of chilli flakes

Pinch of salt 

Cracked pepper 

METHOD 

Heat a grill pan or BBQ over a high heat and generously brush the nectarine slices with some of the olive oil and season with salt. Grill for 1–2 mins on each side until charred and caramelised. 

Remove and set aside on a large serving plate.

In a medium mixing bowl make a simple dressing by whisking the olive oil, vinegar and honey together. Then season to taste with some salt and cracked pepper. 

Add the burrata to the nectarine serving plate and slightly cut the top to open. Arrange the rocket and basil around the cheese and drizzle over the dressing. Finally, scatter the macadamias and sprinkle with a pinch of chilli flakes to serve.

Crispy Tuna and Pea Cakes with Dill & Chopped Egg Tartare

Crispy Tuna and Pea Cakes with Dill & Chopped Egg Tartare

Recipe by Courtney Roulston 

Serves: 4 

Prep Time: 15 minutes 

Cooking Time: 20 minutes 

Ingredients

3 Carisma potatoes, skin on, roughly chopped 

2/3 cup frozen peas 

2 x 185g Coles MSC tuna, drained 

3 green spring onions, finely sliced 

¼ cup dill, chopped, plus extra to serve 

2 tablespoons of capers, chopped, divided

5 Coles free range eggs 

2 tablespoons plain flour, plus extra for dusting 

3 cups panko breadcrumbs 

Oil for frying 

½ cup Coles whole egg mayonnaise 

1 tablespoon cornichons, finely chopped 

2 teaspoons Coles Dijon mustard 

½ long green chilli, finely chopped 

1 lemon 

Coles Sea salt

Coles Black pepper

METHOD

Place the potatoes into a pot of salted water over high heat. Bring up to the boil and cook for 10 minutes, or until tender. Add the peas and cook for a further 2-3 minutes,then drain. Mash the potatoes and peas until smooth, and set aside to cool slightly. Boil 2 of the eggs in a small pot of salted water for 8 minutes, then peel and set aside. 

In a large mixing bowl add the drained tuna, salt, pepper, one of the eggs, two of the spring onions, dill, half the capers and flour. Add in the cooled potato mixture and mix well until combined. 

Place one cup of flour, two of the eggs and breadcrumbs in three separate mixing bowls. Shape the tuna mixture into 8 patties, then dust each one in the flour, dip in egg, and coat in breadcrumbs. 

Heat the oil over a medium heat. Add the tuna patties in batches and cook for 2–3 minutes each side, or until golden and crisp. Season with salt and set aside on a paper towel to drain.

Mix the mayonnaise with remaining spring onion, remaining capers, cornichons, mustard, chilli, zest and juice of ¼ lemon, and the chopped boiled eggs. 

Serve the tuna cakes with the sauce, lemon wedges, and a green salad on the side. 

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Soy Butter Spicy Mushroom Noodles

Soy Butter Spicy Mushroom Noodles

Recipe by Courtney Roulston 

Dietaries:  Meat free

Serves:  4 with other sides 

Prep Time: 10 mins

Cooking Time: 15 mins

Ingredients

600g mixed mushrooms (brown, shitake, button etc.) 

40g butter 

1 tablespoon fresh ginger, finely julienne 

3 cloves garlic, finely chopped 

4 spring onions, white parts sliced, green parts cut into 10cm lengths in cold water 

400g Coles Asia ready to eat hokkien noodles 

½ teaspoon black pepper 

2 tablespoons oyster sauce 

2 tablespoons light soy sauce 

1 tablespoon honey or sugar 

2 teaspoons sesame oil 

2 teaspoons corn flour

1 Lebanese cucumber, sliced into matchsticks

1 tablespoon chilli crunch oil 

  METHOD

Heat a wok over a high heat. Add the mushrooms and butter then stir fry for 3 minutes, or until starting to caramelise. 

Toss in the ginger, garlic, white parts of the spring onions and the black pepper. Continue to cook, stirring occasionally for 2-3 minutes.

Add in the noodles along with a splash of water to help them steam and revive. Pour in the oyster sauce, soy sauce, honey and sesame oil, then toss to coat. Once the sauce is bubbling, mix the cornflour into ¼ cup of water then toss through the noodles to thicken the sauce and become glossy.

Place the noodles onto a serving platter then top with the green parts of the spring onion, sliced cucumber and a drizzle of chilli oil.

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Carrot Cake Bircher Muesli

Carrot Cake Bircher Muesli

Recipe by Magdalena Roze

Ingredients

1 cup rolled oats

1 medium carrot, grated

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 cup chopped nuts

1/4 cup mixed seeds (sunflower, pepitas, linseeds, chia)

2 tablespoons shredded coconut

2 tablespoons raisins

2/3 cup Jalna Greek Yoghurt or Biodynamic Yoghurt

1 cup milk of choice

Maple syrup or honey to taste

Pinch of Coles Sea salt

1 apple, grated

To serve: chopped nuts, seeds, extra fruit if desired

METHOD

To make the Bircher place all the ingredients except for honey/maple and grated apple in a medium sized bowl and mix until well combined. 

Cover and refrigerate overnight. 

When ready to eat, stir in grated apple and add honey/maple to taste.

Enjoy the carrot cake Bircher as is or top with extra nuts/seeds and fresh fruit like banana if desired.

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Almond Crusted baked Tuna with Herb Salad

Almond Crusted baked Tuna with Herb Salad

Recipe by – Michael Weldon

Serves: 4 

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients

4 tuna steaks

1 tablespoon Coles Dijon mustard

1 cup Australian almonds, crushed

½ bunch parsley, chopped

1 lemon, zest

Herb salad

½ bunch parsley, leaves picked

½ bunch dill, leaves picked

½ bunch chives, cut into 1 cm pieces

Squeaky Gate Olive Oil, to serve

METHOD

In a bowl mix the crushed almonds, chopped parsley and lemon zest. 

Brush the steaks with mustard then press into the almond mix to coat in the crush. 

Place the tuna steaks on a baking tray. Bake until golden all over and just cooked in the centre. 

In a bowl, mix the herb salad ingredients together. Lightly dress with olive oil and season with a pinch of salt. 

Serve the tuna steaks topped with the herb salad and a lemon cheek.

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Yakitori Japanese Grilled Chicken Skewers

Yakitori Japanese Grilled Chicken Skewers

Recipe by Louis Tikaram

Ingredients

1/2 cup soy sauce

1/4 cup mirin

1/4 cup sake

1 tablespoon Raw sugar

8 boneless, skinless chicken thighs, cut into 3cm pieces

1 bunch of green onions, white cut into 2cm pieces

Vegetable oil, for grill

1 tablespoon Toasted sesame seeds

1 tablespoon Shichimi Togarashi

METHOD

Soak 10 small bamboo skewers in water for 30 minutes.

In a small pot over medium-high heat, bring soy sauce, mirin, sake, and raw sugar to a boil. Reduce heat to low and simmer until slightly thickened, about 5 minutes. 

Remove from heat and let cool to room temperature. 

Fold each piece of chicken in half and thread onto a skewer. Thread a piece of green onion onto the skewer. Repeat until each skewer has 4 pieces of chicken and 3 pieces of green onion. 

On a BBQ or Hibachi Grill, cook the skewers, turning occasionally, for around 4 minutes. 

After 4 minutes, begin brushing skewers with soy sauce mixture after each turn. Continue grilling for 4 to 5 minutes, brushing and turning regularly.

Arrange skewers on a platter. Brush the top of the skewers with more sauce. 

Sprinkle it with toasted sesame seeds, shichimi togarashi, and sliced green onion before serving

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Spiced Carrot Cake

Spiced Carrot Cake

Recipe by Magdalena Roze

Serves: 8–10 

Dietaries: Gluten Free

Ingredients

Cake

350g almond meal

2 teaspoons vanilla bean paste or extract

2 teaspoons ground cinnamon

2 teaspoons gluten-free baking powder

125 ml (½ cup) maple syrup 

60 ml (¼ cup) macadamia oil

Zest of ½ orange (optional)

Juice of ½ orange

3 eggs, lightly beaten

500g carrots, grated

½ cup pumpkin seeds, toasted

½ cup chopped walnuts

Icing

200g ricotta 

30 g maple syrup or honey 

Ground cinnamon, to taste

Vanilla extract, to taste

½ cup almonds, toasted

¼ cup walnuts, chopped

METHOD

Preheat the oven to 180°C. Grease a 20 cm round cake tin and line the base with baking

paper. 

Place the almond meal, vanilla, cinnamon, nutmeg and baking powder in a bowl and mix with a wooden spoon. 

Add the maple syrup, oil, orange zest (if using), orange juice and eggs, and stir until combined. 

Gently fold in the grated carrot, followed by the pumpkin seeds and walnuts.

Pour the mixture into the cake tin, making sure you leave behind a tablespoon to taste! 

Bake for 50 minutes or until a skewer inserted in the centre of the cake comes out clean. 

Leave to rest in the tin for 15 minutes, then turn out onto a wire rack and allow to cool

completely.

Meanwhile, use an electric or stand mixer to beat together the ricotta, maple syrup or honey, cinnamon, and vanilla in a bowl. Add 2 tablespoons of water and continue beating until the mixture is smooth and airy. Cover and refrigerate until needed. 

When the cake has cooled, spread the ricotta frosting on top with a spatula and top with toasted almonds and walnuts. Store in the fridge for up to 3 days. 

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Vitello Tonnato with Tuna Sauce

Vitello Tonnato with Tuna Sauce

Recipe by Louis Tikaram

Ingredients

1 cup Squeaky Gate Extra Virgin olive oil

500g veal topside

1 teaspoon Coles Sea salt 

1 teaspoon Coles Black pepper

3 egg yolks

1 teaspoon Coles Dijon mustard

Juice and zest of 2 lemons 

2 x small cans tuna 

6 anchovies 

1 garlic clove

1 tablespoon chopped dill

Caperberries

Crunchy bread to serve

METHOD

Place the tuna, anchovies, garlic, and dill in a food processor and blend until smooth. 

In a large mixing bowl, whisk the egg yolks until smooth. Gradually add the olive oil, whisking constantly until thickened and emulsified. Stir in the mustard and lemon juice, then add the blended tuna mixture, lemon zest, and a pinch of salt to season. Refrigerate until needed.

Heat 1 tablespoon of olive oil in a heavy-based frying pan over high heat. Season the veal with salt and pepper.

When the pan is smoking, sear the veal for 15 seconds on each side, until browned.

Remove from the pan and allow to cool, then wrap in cling film and chill for 1-2 hours, until firm. 

When ready to serve, unwrap the veal and use a sharp knife to slice very thinly across the grain. Arrange the meat on a serving plate and drizzle with the dill and tuna sauce.

Serve with toasted bread and caperberries. 

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Chicken Piccata

Chicken Piccata

Recipe by Michael Weldon

Serves: 4 

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients

2 Chicken breasts, butterflied and pounded thin

½ cup plain flour

Coles Sea salt

Coles Black pepper

Squeaky Gate Extra Virgin Olive oil

Butter

Sauce

1 shallot, diced finely

4 garlic cloves, thinly sliced

3 tablespoons baby capers

1 cup white wine

1 cup chicken stock

100g butter, diced

¼ bunch parsley, finely chopped

2 sprigs tarragon, chopped

1 lemon, juiced

METHOD

Season the flour with salt and pepper. Dust the chicken pieces with the flour to coat.

Heat a good drizzle of olive oil and a large piece of butter in a frypan. Once melted, add the chicken and fry until golden on the outside and cooked through. Remove from the pan and set aside to rest.

Add a drizzle of extra olive oil to the pan. Add in the shallot and garlic, gently fry off until softened. Add the capers and white wine, and cook until the wine is reduced and syrupy. 

Add the chicken stock and reduce until the sauce thickens. Finish the sauce by stirring in the butter until melted and combined. Add the lemon juice and season to taste with salt. Remove from the heat and stir in the herbs. 

Serve the chicken with the sauce spooned over the top and a side of boiled broccoli.

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Scallop Udon Noodle Soup

Scallop Udon Noodle Soup

Recipe by Louis Tikaram

Ingredients

1 piece dried kombu 

1 tablespoon Ayam soy sauce 

1 teaspoon instant dashi powder

3 cups water

1 pack (200gr) Coles Udon noodles

8-piece fresh scallops

2 stalks of green onions, sliced

1 teaspoon roasted sesame seeds 

METHOD

In a medium pot add the water and piece of kombu.

Place pot on medium heat, when the water starts boiling take out kombu.

Add your udon noodles and cook till al dente, around 5 minutes.

When the noodles are done cooking, add soy sauce and dashi powder. 

Once seasoned, add the scallops and stir well to cook the scallops evenly, they will only need 30 seconds as they will continue to cook in the soup. 

Stir and serve the noodles & scallops in a bowl.

Finish with sliced green onions and roasted sesame.

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Mozzarella & Pesto Meatball Buns

Mozzarella & Pesto Meatball Buns

Recipe by Courtney Roulston

Serves: 8
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

500g Coles Graze Beef mince
1 egg
Sea salt and black pepper, to taste
1 tsp dried oregano
40g Parmesan cheese, finely grated
1 tbs extra virgin olive oil
1 jar Coles Mum’s Sauce Tomato & Basil
1 x 220g tub bocconcini cheese, drained
4 tbs basil pesto
8 mini Coles La Fournee brioche slider buns

Method

Place the beef mince in a large mixing bowl with the egg, salt, pepper, oregano, and Parmesan. Mix well, then roll into 8 even-sized meatballs.

Heat the olive oil in a large frying pan over medium heat. Add the meatballs and cook for 2 minutes on each side, or until browned all over. Pour in the tomato sauce, reduce the heat to low, and let the meatballs gently simmer for 10 minutes, or until fully cooked.

Tear the bocconcini and scatter over the meatballs, allowing it to melt before turning off the heat.

Slice the brioche buns in half horizontally and spread pesto onto both sides.

Place a meatball with some sauce into each bun, then serve immediately.

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Lamb & Potato Curry

Lamb & Potato Curry

Recipe by Courtney Roulsten

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

Ingredients

1 tbs oil
1 onion, finely diced
1 tbs fresh ginger, grated
2 cloves garlic, minced
1 chilli, finely chopped
½ tsp black pepper
500g Coles Graze lamb mince
1 tsp Coles ground goriander
1 tsp Coles cumin
1 tsp Coles turmeric
1 tsp Coles garam masala
1 tbs Coles tomato paste
1 cup leftover roast potatoes, chopped
½ cup vegetables of choice
1 can Ayam Coconut Cream

Method

Heat a pan over medium heat and add oil. Sauté the onion until soft, then add fresh ginger, chilli, and black pepper. Cook until fragrant.

Add the lamb mince and cook until browned, breaking it up as it cooks.

Sprinkle in the ground coriander, cumin, turmeric, and garam masala. Fry off the spices in the centre of the pan to release their flavour.

Stir in the tomato paste, mixing well to coat the lamb and spices.

Add the chopped roast potatoes and vegetables, stirring to combine. Pour in the coconut cream and let the curry simmer until thick and aromatic.

Serve warm with rice or flatbread.

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Pan Fried Barramundi with Apple Salad & Nahm Jim

Pan Fried Barramundi with Apple Salad & Nahm Jim

Recipe by Brent Draper

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

Ingredients

2 Coles barramundi fillets
2 cups finely chopped wombok
2 apples, finely chopped
½ cup bean sprouts
1 spring onion, roughly chopped
⅓ cup mint leaves
⅓ cup coriander leaves (stems reserved for nahm jim)
¼ cup peanuts

Nahm Jim Sauce
Juice of 2–3 limes
3 tbs fish sauce
1 tbs finely diced reserved coriander roots
4 bird’s eye chillies, finely diced
4 tbs white sugar
3 garlic cloves
Splash of water

Method

Heat a drizzle of extra virgin olive oil in a cast iron pan over medium heat. Season the barramundi portions and cook for 2–3 minutes on one side. Flip and cook for an additional 2 minutes. Turn off the heat and let the fish rest.

In a large bowl, combine the wombok, apple, bean sprouts, spring onion, mint, coriander leaves, and peanuts to make the salad.

Prepare the nahm jim dressing by crushing the garlic and chillies in a mortar and pestle. Add the lime juice, fish sauce, sugar, and finely chopped coriander roots. Stir well, adding a splash of water to adjust consistency if needed.

Break the cooked barramundi into small chunks and add to the salad. Transfer to a serving bowl and drizzle with the nahm jim dressing. Top with additional peanuts and fresh herbs before serving.

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Soy, Sesame & Black Vinegar Chicken

Soy, Sesame & Black Vinegar Chicken

Recipe by Louis Tikaram

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

Ingredients

1 tbs Squeaky Gate extra virgin olive oil
1 onion, sliced
2 cloves garlic, minced
4 chicken thighs, skin-on
1 tbs sesame seeds, plus extra for garnish
2 tbs dark soy sauce
1 tsp Coles Black Pepper, cracked
1 tbs brown sugar
1 tbs black vinegar
2 tbs Ayam Light Soy Sauce
1 tbs Ayam Sesame Oil
½ cup chicken stock
2 green onions, sliced

Method

Heat a pan over medium-high heat. Add extra virgin olive oil, then sauté the onion until softened. Add the garlic and cook until fragrant.

Place the chicken thighs in the pan, ensuring all pieces touch the surface. Cook for 2 minutes without moving.

Sprinkle in the sesame seeds, then add the dark soy sauce, cracked black pepper, brown sugar, black vinegar, light soy sauce, and sesame oil. Toss to coat the chicken.

Pour in the chicken stock and flip the chicken to brown the other side. Cover with a lid and let it cook until the chicken is tender and the sauce has reduced.

Remove the lid and toss the chicken through the sauce.

To serve, plate the chicken and pour over the sauce. Garnish with extra sesame seeds and sliced green onions.

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Green Beans Greek Salad

Green Beans Greek Salad

Recipe by Michael Weldon

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

Ingredients

200g Coles green beans, trimmed and cut
1 tbs Squeaky Gate extra virgin olive oil
1 clove garlic, minced
1 tsp Coles oregano
Juice of 1 lemon
Coles sea salt, to taste
Coles black pepper, to taste
½ cucumber, diced
½ cup Coles kalamata olives
¼ cup cherry tomatoes, halved
2 spring onions, thinly sliced
100g Coles feta, crumbled
Fresh dill, for garnish

Method

Bring a pot of salted water to a boil. Add the green beans and cook for 2–3 minutes until just tender. Drain and set aside.

In a bowl, whisk together the extra virgin olive oil, garlic, oregano, lemon juice, sea salt, and black pepper. Toss the beans through the dressing.

Add the spring onion, cherry tomatoes, cucumber, and olives. Toss again to combine.

To serve, spread the beans onto a serving plate. Crumble over the feta cheese, sprinkle with extra oregano, and garnish with fresh dill.

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