Herb Stalk Chicken, Corn and Citrus

Herb Stalk Chicken, Corn and Citrus

Ingredients

1 pasture raised chicken cut up into 12 pieces
1 cloves garlic
15g fresh ginger
1 large red chilli
1 handful of coriander, parsley, mint stalks
2 green spring onion shallot
1 teaspoon ground coriander
1/2 teaspoon ground allspice 
1 teaspoon smoked paprika
1 tea spoon white pepper
200g Jalna yogurt
Salt to taste

To serve
1 lime
2 heads corn (kernels cut and set aside)
½ bunch Coriander and mint
3 tbsp Red Island olive oil
1 large red chilli sliced

Method

Crank the oven to 190 degrees.

To prepare the chicken you will need some poultry scissors or a sharp knife. Remove the backbone by cutting along each side. Lay the chicken flat and cut down the breast bone. Now you will have the two halves, cut these in half between the breast and leg meat and then cut each part into three.

Peel the garlic and ginger, de stalk the chilli, roughly chop the shallot and throw it all into a blender along with all the other ingredients and blend to make a smooth paste.

Marinade the chicken and leave in the fridge for at least 20 minutes or overnight is the best to get all the flavours inside.  Transfer the chicken onto a paper-lined baking tray and allow to come to room temperature for about 20 minutes.

Roast the chicken for around 25-30 minutes. Once cooked, season with lime juice, a bit more salt, yogurt, corn, picked herbs and chilli before digging in.

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Sticky Glazed Chicken Salad With Cucumber, Nam Jim And Toasted Cashews

Sticky Glazed Chicken Salad With Cucumber, Nam Jim And Toasted Cashews

Ingredients

500g chicken thigh fillets (skin off and bone out)

Chicken Glaze
250g sweet soy
125g Coles honey
75g fish sauce
1 long thai chilli
2 cloves garlic
1 fingernail size piece of ginger
Juice of 1 orange

Nam Jim
1 punnet cherry tomatoes
3 long Thai chillies, deseeded
125 g palm sugar
200ml lemon juice
2 kaffir lime leaves
50g fresh ginger
40ml fish sauce
30ml soy
4 eschalots
1 bunch coriander stems and root, save leaves for salad

Salad ingredients
2 large carrots, julienned on a mandolin
3 cucumbers, roughly chopped
1/2 packet of bean sprouts
1 long Thai chilli, finely sliced
1/2 red onion, finely sliced
1 bunch of coriander, washed and roughly chopped
1 bunch mint leaves, leaves removed
1/4 cup toasted cashews, crushed
1/2 cup fried shallots

Method

Finely chop or mince the garlic, ginger and chilli. Add it to the rest of the ingredients.

Place a griddle pan or BBQ over a medium heat. Season the chicken thighs with salt and a little oil.

Place onto the griddle pan. Cook for 1 minutes on each side. Then start to glaze the thighs - glaze and turn. The more you do this, the better the chicken will come out.

You want it to be glazed, a little bit charred and just cooked through. You’ll need to cook the chicken thighs for around 7 minutes in total. Set aside to rest

For the nam jim, place all of the ingredients into a blender and blend until smooth. This will be the dressing for the salad.

Place all of the ingredients except the fried shallots and cashews in to large mixing bowl. Dress generously with some of the nam jim and season with a small amount of salt.

Place 2/3’s of the salad mix on the bottom of your bowl or plate.

Slice the chicken thighs and place on top of the salad, followed by the rest of the salad mix.

Lastly - top with the fried shallots and cashew mix.

Recipe by Andy Allen

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Tandoori Chicken Skewers With Coriander Yoghurt

Tandoori Chicken Skewers With Coriander Yoghurt

Ingredients

2kg chicken thighs
Metal skewers

Marinade

3 garlic cloves, finely diced
2 large red chilies, deseeded and finely diced
2 tsp ground coriander seeds
2 tsp ground cumin seeds
1 tsp cinnamon powder
2 tsp turmeric powder
2 tsp garam masala
25g fresh ginger, finely diced
2 tsp paprika
300g yogurt
A pinch of salt

Coriander yoghurt

1 bunch coriander, washed
1 cup natural yogurt
1 tsp garam marsala
Juice of half a lemon
Thumb size piece of ginger
1 small clove of garlic
Salt to taste

Method

Place all of the ingredients for the marinade into a large bowl and mix well together.

Portion the chicken thighs into 3cm pieces and then mix it through the marinade. If you can, leave the chicken in the marinade in the fridge overnight to suck up all that flavour.

Thread the chicken on to the skewers. Before you cook the chicken, grill the lemon halves, flesh side down until they get some good colour on them.

Next, cook the chicken over a medium to hot grill for around 3 minutes on each side.

For the coriander yoghurt, place all of the ingredients into a blender and blend until smooth until.

Once the chicken skewers come off the grill, place them onto your serving plate, give them a good squeeze of the charred lemon and top with some of the coriander yoghurt.

Recipe by Andy Allen

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Cauliflower Tabouleh with Grilled Beans and Pomegranate

Cauliflower Tabouleh with Grilled Beans and Pomegranate

Ingredients

1 whole large cauliflower
250g green beans, trimmed
Sea Salt Flakes, to season
1 tablespoon Red Island Extra Virgin Olive Oil
1 bunch dill, chopped
1 bunch mint, chopped
1 bunch flat leaf parsley
1 large red onion, peeled and finely diced
1/3 cup sesame seeds, toasted
1 large pomegranate, seeds removed
1 long green chilli, diced
1 cup Coles Dry Roasted Almonds, chopped

Dressing:

Juice & zest of 1 large lemon
1/3 cup Red Island Extra Virgin Olive Oil
Coles Sea Salt Flakes and Coles Cracked Black Pepper, to season
1 tablespoon Coles Maple Syrup

Method

Pre-heat the BBQ or frying pan to a medium/high heat. Toss the beans in olive oil and grill for 4-5 minutes, or until charred and tender.

Grate the cauliflower into a fine rice consistency on a box grater into a large bowl or deep-sided tray. Chop the grilled beans into 5cm lengths and add into the cauliflower along with the dill, mint, parsley, onion, sesame seeds, pomegranate, chilli and almonds.

Whisk the dressing ingredients together in a bowl and taste for balance. Pour the dressing over the cauliflower salad and toss well to coat.

Transfer the salad into a serving bowl and garnish with extra pomegranate and almonds.

Recipe by Courtney Roulston

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Charred Zucchini With Spicy Raw Tomato Sauce

Charred Zucchini With Spicy Raw Tomato Sauce

Ingredients

3 large green zucchini, washed
¼ cup Red Island Extra Virgin Olive Oil
Coles Sea Salt Flakes, to season
1 large vine ripened tomato
½ clove garlic, peeled and finely grated
1 tsp harissa paste
1 tbs pomegranate molasses
120g firm ricotta cheese
¼ cup Coles Walnuts, chopped

Method

Pre heat the oven to 180 degrees C.

Slice the zucchini in half lengthways and score a 1cm cross hatch pattern into the flesh side, making sure not to cut all the way through (this helps the zucchini cook quicker, and helps to hold the dressing in the grooves once cooked)

Heat a non-stick frying pan over a high heat. Drizzle 2 tablespoons of the olive oil over the zucchini and season with a pinch of sea salt flakes. Working in batches, grill the zucchini on the flesh side for 2-3 minutes, or until slightly charred.

Place the zucchini flesh side up onto a lined oven tray and bake for 20 minutes, or until just tender.

Meanwhile to make the raw tomato sauce, grate the whole tomato on the largest side of a box grater in a circular motion until you have about 1/3 cup of fresh tomato pulp. Discard the skin. Add the remaining olive oil to the tomato pulp along with the garlic, harissa paste and a pinch of sea salt flakes.

To serve, spoon the tomato sauce over the warm zucchini. Drizzle with pomegranate molasses and scatter with ricotta and walnuts.

Recipe by Courtney Roulston

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10 Second Scrambled Eggs

10 Second Scrambled Eggs

Ingredients

2 Coles Free Range Eggs per person
Red Island Extra Virgin Olive Oil
Coles Sea Salt Flakes and Coles Cracked Black Pepper

Method

Place a medium sized nonstick pan over high heat. Add in 1tbs rice bran oil to the pan.

While the pan is heating, whisk the eggs together in a mixing bowl. Season the eggs with a good pinch of salt.

Once the oil is hot and is just below smoking point, pour in the eggs. From there you want to move the eggs from around the edge of the pan back into the middle with a large sweeping motion. Once the eggs start to firm up, which should take about 5 seconds, you want to start to shape them into a small mound of scrambled eggs.

Remove the eggs from the pan and season with cracked pepper.

Recipe by Andy Allen

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Crying Tiger Beef

Crying Tiger Beef

Ingredients

2 x 350g Coles GRAZE Grass Fed Porterhouse Steak
1 tbs oyster sauce
1 tablespoon fish sauce
1 tablespoon Red Island Extra Virgin Olive Oil, for brushing
2 lebanese cucumbers, peeled into ribbons and stored in chilled water
2 shallots, peeled and thinly sliced into rings
½ cup loosley packed coriander leaves
½ cup loosley packed mint leaves
1 tablespoon peanuts, roughly chopped

Crying Tiger:

1 tablespoon dried chilli flakes
1 heaped teaspoon brown sugar
2 tablespoon fish sauce
2 tablespoon lime juice
1 shallot, peeled and finely diced
1 tablespoon coriander, finely chopped

Method

Rub the steaks with oyster and fish sauce and allow to rest at room temperature for 30 minutes while you prepare the other ingredients.

Mix all the crying tiger dressing ingredients in a bowl and taste for balance of sweet, sour, salty and hot.

Heat a BBQ plate or frying pan over a medium/high heat. Rub the steak with oil and grill for 2-3 minutes each side, or until cooked to your liking.

Allow the steaks to rest before slicing into strips.

To serve place the steak onto a serving platter and scatter over the cucumber ribbons, shallots, coriander, mint and peanuts.

Spoon over some of the crying tiger dressing and serve warm.

Recipe by Courtney Roulston

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Butterflied Lamb Leg With Green Goddess

Butterflied Lamb Leg With Green Goddess

Ingredients

1 boned leg of lamb, butterflied

Marinade

10 garlic cloves
1 bunch rosemary, leaves removed
1 bunch thyme, leaves removed
2 lemons, zest finely grated and flesh juiced
3 large red chillies, seeds removed
½ tbs Coles Smoked Paprika
100ml Red Island Extra Virgin Olive Oil
1 tbs Coles Sea Salt Flakes
½ tbs Coles Cracked Black Pepper

Green Goddess Sauce

1 garlic clove
3 anchovy fillets
100g Coles Mayonnaise
100g natural yoghurt
½ cup parsley leaves
3 tbs chopped chives
2 tbs chopped tarragon
3 tbs red wine vinegar
3 tbs Red Island Extra Virgin Olive Oil
Coles Sea Salt Flakes and Coles Cracked Black Pepper, to season
Charred lemon cheeks, to serve

Method

Place all of the ingredients for the marinade into a food processor and blend for 15 seconds.

Pour the marinade over the lamb and let in marinate overnight. If you don’t have time, go for it, but the longer you leave the lamb, the better it’ll taste.

You can cook the lamb 2 ways - I prefer to cook it on a BBQ with a lid. Although if you don’t have BBQ, you can grill it on a griddle pan and finish it in the oven.

For the BBQ method, preheat your BBQ to a medium high heat. Place the lamb leg on the BBQ and cook on each side for 3 minutes until you get some good colour on each side.

From there, reduce the heat to low, and close the hood. These days, I prefer using a meat thermometer to ensure the perfect cooking of the lamb. Once the thickest piece of the lamb reached 45 degrees, take the lamb off the BBQ and let it rest of 10 minutes.

Slice the lamb as thinly as possible.

While the lamb is on the BBQ, make the Green Goddess. Place everything into a food processor and blitz until smooth.

Scatter the green goddess over the lamb and serve with a couple of charred lemon cheeks.

Recipe by Andy Allen

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Banging Baba Ghanoush

Banging Baba Ghanoush

Ingredients

2kg eggplant
1 tbs Red Island Extra Virgin Olive Oil
500g brown onion, peeled and roughly diced
6 garlic cloves, peeled
1 bunch parsley, roughly chopped
75g tahini
100ml Red Island Extra Virgin Olive Oil
75ml lemon juice
Coles Sea Salt Flakes and Coles Cracked Black Pepper, to season

Garnish

1/2 bunch of mint - leaves picked and roughly chopped
2 tbs toasted slivered almonds
1 tbs pomegranate seeds
2 tsp sumac
1 tbs Red Island Extra Virgin Olive Oil
Toasted Turkish bread, to serve

Method

Place a cake rack over your gas stove. Alternatively, you can do this over the grill part of your BBQ.

Place the eggplant directly over the flame until you have blackened all sides. You will know when it’s done as little pockets of steam will start to appear.

Place all of the eggplants into a large mixing bowl and cover with cling film to steam through the eggplants.

Once cool enough to handle, cut the eggplants in half lengthways and spoon out the flesh making sure you don't include any of the burnt skin.

Place a large pot over a medium to high heat. Throw in the olive oil, brown onion and garlic cloves and cook down for 7 minutes or until the onion has some good caramelisation.

Add in the eggplant and parsley and reduce the heat to medium.

Cook the eggplant out, occasionally stirring for 15 minutes or until the colour has changed on the eggplant from a pale white colour to a darker grey colour. Take off the heat and leave to cool.

Once cooled transfer to a large mixing bowl and stir in the tahini, lemon juice, olive oil and salt and pepper.

To serve, spoon some of the baba onto a large plate. Scatter over the garnish and serve with toasted Turkish bread

Recipe by Andy Allen

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Perfect Steak with Chimichurri

Perfect Steak with Chimichurri

Ingredients

Steak of your choice (I like a rib eye on the bone)

Chimichurri

1/2 bunch coriander, leaves picked
1/2 bunch parsley, leaves picked
1 green chilli, seeds removed
1/2 garlic clove, minced
Juice and zest of 1 lemon
1 tsp Coles Dijon Mustard
2 tbs Red Island Extra Virgin Olive Oil
Coles Sea Salt Flakes and Coles Cracked Black Pepper, to serve

Method

Cook the steak however you bloody want to. I prefer cooking over coals and medium rare is best for me.

While the steak is doing its thing, get onto the chimichurri and for this, you want the sharpest knife in the house.

First, you want to chop your herbs. But don’t go at it like a mad man, because all you’ll do is turn your herbs into something that tastes like grass clippings. Next, you want to finely dice the green chilli.

Now that all the knife work has been taken care of, it’s time to throw everything else into a mixing bowl and gently stir it together.

Season the chimichurri with salt and pepper and give it a taste. You’re looking for a balance between the herbs, a background heat from the chilli and garlic, acidity and salt. The olive oil will bring everything together.

Recipe by Andy Allen

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One Tray Chicken and Ratatouille Bake with Pistou

One Tray Chicken and Ratatouille Bake with Pistou

Ingredients

4 Coles Chicken Thigh Cutlets, skin on
4 tomatoes, large dice
2 zucchini, large dice
1 Red Capsicum, large dice
1 Yellow capsicum, large dice
1 Green Capsicum, large dice
1 Eggplant, large dice
4 sprigs thyme
400g can Coles Diced Tomatoes
½ cup Coles Chicken Stock
Coles Sea Salt Flakes, to season
2 bunches basil
4 garlic cloves
½ cup Red Island Extra Virgin Olive Oil, plus extra to serve
Gruyere
Cheese

Method

Pre heat an oven to 180deg C.

In a large roasting tray combine the tomatoes, Zucchini, Capsicum, Eggplant, Thyme, tin tomato and stock, season with salt and drizzle with olive oil. Top with the chicken thighs skin side up. Drizzle skin with extra olive oil. Put in the oven and cook for 20-25 minutes until the chicken is cooked through and the vegetables are soft.

In a jug combine the basil, garlic olive oil and a pinch of salt. Process until smooth using a stick blender.

Serve in the roasting tray with the pistou drizzled over the top of the chicken and ratatouille.

Recipe by Michael Weldon

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Salt and Pepper Mushrooms with Spiced Salt

Salt and Pepper Mushrooms with Spiced Salt

Ingredients

500g shimeji mushrooms, tough ends trimmed
600ml Red Island Extra Virgin Olive Oil
2 Coles Free Range egg whites
2 cups potato starch (or can be rice flour)
Coles Sea Salt Flakes, to season
1 long red chilli, thinly sliced to garnish
Lemon cheeks to serve
½ bunch coriander leaves to serve

Spiced Salt

1 teaspoon Coles Sea Salt Flakes
½ teaspoon Sichuan peppercorns
½ teaspoon Coles Ground White Pepper
½ teaspoon Coles Ground Ginger
1 teaspoon Coles Caster Sugar
¼ teaspoon Coles Chinese Five Spice

Method

To make the salt and pepper seasoning, combine all the ingredients in a mortar and pestle, grind until a fine powder, set aside.

Check the mushrooms are cleaned and dry.

Fill a large wok or pan 1/3 full with oil and heat to 170-180 degrees C.

Place egg whites in a large bowl and whisk to soft peaks, then add the mushrooms to the egg. Using clean hands, work the whites into all the mushrooms.

Gradually add in the potato starch, until the mushrooms look dry, shake off any excess flour and carefully place in the hot oil. Using a slotted spoon, remove any small pieces of batter that rise to the surface. Cook the mushrooms in batches for 2 minutes, or until golden and crisp. Remove with a slotted spoon and place on paper towel-lined tray/plate to drain.

Place the mushrooms onto a serving platter and sprinkling over a little of the spiced salt seasoning. Garnish with coriander sprigs, chilli and lemon cheeks.

Tip – You can use any mushroom variety that you like; just adjust the frying time to suit. Oyster mushrooms work well.

Recipe by Courtney Roulston

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Broccoli Stalk, Chilli and Garlic Stir Fry

Broccoli Stalk, Chilli and Garlic Stir Fry

Ingredients

2 broccoli stalks (whole work too), cut into batons
1 thumb size piece of ginger, cut into matchsticks
1 red onion, cut into petals
3 garlic cloves, thinly sliced
1 tsp chilli garlic sauce
150g silken tofu, large dice
2 spring onions, thinly sliced
2 tbs fried shallots
1 tbs Red Island Extra Virgin Olive Oil

Method

Heat over a high heat on a wok burner. When smoking, add the oil, broccoli, ginger, red onion and garlic, stir fry for 1 minute.

Add the garlic chilli paste into the wok and cook for 30 seconds, turning the vegetables to coat.

Add the tofu and cook until heated through.

Remove from the heat and serve in a bowl topped with spring onion and fried shallots.

Recipe by Michael Weldon

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Orecchiette With Peas, Salsa Verde, Creme Fraiche And Pangrattato

Orecchiette With Peas, Salsa Verde, Creme Fraiche And Pangrattato

Ingredients

Orecchiette, 1 packet
100g Coles Frozen Peas

Pea Salsa Verde

200g Coles Frozen Peas
50g mint leaves
50g parsley leaves
50g basil leaves
35g Coles Baby Capers in Brine, rinsed
1 lemon, zest
2 tsp Coles white wine vinegar
2 tbs Red Island Extra Virgin Olive Oil
75g crème fraiche
1 brown onion, diced
3 cloves garlic, finely sliced

Gluten Free Pangrattato

1 loaf of gluten free bread
¼ cup Red Island Extra Virgin Olive Oil
1 tsp garlic powder
1/2 cup Coles pepitas, toasted then roughly chopped

Method

Pre heat your oven to 170 degrees.

Roughly chop the gluten free bread before you place it into a food processor. Pulse the bread until it resembles chunky breadcrumbs. Be careful not to blitz it too much as you want it quite textural when it comes out of the oven.

Place the breadcrumbs onto a large baking tray, coat with the extra virgin olive oil and season with salt and pepper.

Roast the breadcrumb in the oven for 20 minutes, taking the tray out and stirring the breadcrumbs every 5 minutes. This will unsure the cook evenly. The mix is done, when the breadcrumbs are a golden brown colour.

Once the mixture comes out of the oven, stir in the garlic powder and toasted pepitas.

Leave to cool before storing in an air tight container.

For the pea salsa verde, place 200g of peas into a blender along with the mint, basil, parsley, capers, lemon zest, white wine vinegar and extra virgin olive oil.

Blend the mixture on high until it just starts to come together. This should take about 5 - 10 seconds. Remove the mixture from the blender and set aside.

Place the orecchiette in boiling salted water and cook for 7 minutes.

While this is happening, get onto the base of your sauce by cooking off the diced onion and garlic in a pan over a medium heat. Once the pasta is cooked, strain off the pasta reserving about 50ml of the pasta water.

Place the orecchiette in the pan with the onion and garlic. Toss through the pea salsa verde, peas, crème fraiche and pasta water. Season the pasta with salt and pepper and then transfer into bowls.

Top with the pangrattato and a drizzle of extra virgin olive oil.

Recipe by Andy Allen

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Thai Red Curry Mussels

Thai Red Curry Mussels

Ingredients

Thai Red Curry Paste

2 shallots, chopped roughly
6 large red chilli
3 birds eye chilli
1 bunch of coriander stalk/roots cleaned
2 lemongrass stalks, chopped
6 garlic cloves
2 thumb size pieces of ginger, peeled and chopped
1 tbs Coles ground cumin
1 tbs Coles ground coriander
1 tsp Coles chilli powder
2 tbs fish sauce
½ tbs shrimp paste
400g can Coles coconut cream, use 2 tbs and reserve the remainder for the curry

Thai Red Curry Mussels
1 kg mussels, cleaned and beards removed
3tbs Thai red curry paste
Reserved coconut cream
400g can Coles diced tomatoes
5 kaffir lime leaves
2 limes
1 bunch of coriander, chopped
1 long red chilli
1 loaf Coles sourdough

Method

Thai Red Curry Paste
Combine all the ingredients in blender and process until a smooth-ish texture.

Place in a jar and keep in the fridge with a drizzle of olive oil over the top, this will help it last longer.

If you want to keep it for a long time freeze in ice trays to make portioning simple.

Thai Red Curry Mussels
Heat 2tbs oil in a high sided saucepan that has a lid. Once hot add curry paste and stir. Cook until the paste has toasted off, intensified in colour and begun to split.

Add the tomato, coconut cream and Kaffir lime leave and bring to the boil.

Add the mussels into the pan and stir through place the lid back. gently shake the mussels to help once begin to open, once they begin to open he remove as soon as they too have

Once the mussels have opening remove and place into a bowl. Once all are in the bowl add some chopped coriander and extra chilli if you like. Pour the gravy over the mussels. Serve with crusty bread and rice.

Recipe by Michael Weldon

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Crispy Roasted Brussel Sprouts With Chilli Caramel And Peanuts

Crispy Roasted Brussel Sprouts With Chilli Caramel And Peanuts

Ingredients

800g large Brussels sprouts, cut in half
¼ cup Red Island Extra Virgin Olive Oil
Coles Sea Salt Flakes, to season
1/3 cup roasted peanuts, roughly chopped
¼ bunch coriander sprigs to garnish

Chili-Caramel Sauce:

½ cup palm or brown sugar
1-2 tbs water
¼ cup Coles white wine vinegar
2 cloves garlic, crushed
2 long red chilli, seeded, finely chopped
1 tbs fish sauce
Juice of 1 lime

Method

Pre heat the oven to 190 degrees.

Toss the Brussels sprouts in oil and a pinch of sea salt and spread onto a lined oven tray. Roast for 30 minutes, or until dark in colour and crispy on the outside.

Meanwhile place the sugar and water into a pot over a medium heat. Bring up to the boil to dissolve the sugar. Turn down to a simmer and add in the vinegar, garlic, chilli and fish sauce. Continue to simmer for 5-6 minutes, or until slightly syrupy and glossy. Add in the lime juice and taste for a balance of sweet, sour and salty. Spoon

To serve toss the Brussels sprouts in the chilli caramel and place onto a serving platter. Scatter with peanuts and coriander to garnish.

Recipe by Courtney Roulston

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Sri Lankan Fish Curry

Sri Lankan Fish Curry

Ingredients

500g white fish, cut into 2cm cubes
Steamed brown rice, to serve

Curry paste

1tbs sesame oil
10 long Thai chillies, deseeded
Stems and roots from 1 bunch of coriander, washed
5 garlic cloves, roughly chopped
1 thumb size piece of ginger, peeled and roughly sliced
50g palm sugar
2 tbs sweet soy sauce
1 stick of lemongrass, white part only roughly chopped
2 kaffir lime leaves
400g can Coles diced tomatoes
1 tbs tomato paste

Curry sauce

1 tbs Red Island Extra Virgin Olive Oil
1 large red onion, finely sliced
Fish curry paste
1.2L coconut milk
Fish sauce, to season
Lime juice, to season

Method

Curry Paste

Place a large pot over a medium to high heat.

Add in the sesame oil, garlic, ginger, lemongrass, coriander roots and stems, chillies and kaffir lime leaves and sweat down for 3 minutes stirring occasionally.

Add in the palm sugar, sweet soy, crushed tomatoes and tomatoes paste to the pan. Reduce the heat to a simmer and cook out for 1 hour, stirring occasionally to make sure it isn’t sticking.

Transfer the mixture to a blender and blend on high until smooth.

Curry Sauce

Heat up the rice bran oil to a medium-high in a large pot.

Add the onions and sweat down for 5 minutes until they become translucent. Add in the curry paste and coconut milk. Stir the sauce together, bring to the simmer and cook out for 20 minutes.

Season the curry sauce with 1/2tbs of fish sauce and the juice of 3 limes.

Poach the fish in the curry sauce for 3-5 minutes.

Serve the curry with brown rice and fresh coriander

Recipe by Andy Allen

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Perfect Poached Eggs

Perfect Poached Eggs

Ingredients

Free range eggs
White vinegar
Water
Salt and pepper

Method

There’s really not much to poaching the perfect egg, but there are a couple of tips that'll help you achieve that perfect tear drop poachie.

Firstly - you want to choose the deepest pot you own and if you’re someone who poaches eggs all the time, go out and buy yourself a super deep pot. This will allow the egg to free fall when you crack it in the pot, which will allow it to come together into that perfect tear drop.

Next, fill your pot up to the top with hot water and put it over the stove on a high heat. As the water is coming to the boil you want to start to pour in your white vinegar. How much vinegar? It’ll depend on the size of your pot, so you want to keep adding vinegar, until you can JUST start to taste it in the water.

Once the water has come up to the boil, you want to reduce the heat so that it’s at a rolling boil. Which is higher than a simmer and lower than a rapid boil.

Next it’s time to crack your eggs in. If you’ve found a good size pot, you should be able to crack in roughly 6 at a time. Poach the eggs for about three minutes, but again, I do this all by feel. You want the white to be set on the outside and yolk to be nice and runny on the inside.

Drain the eggs onto paper towel and season them with salt and pepper as soon as they come out.

Recipe by Andy Allen

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Crispy Beef Loaded Hummus with Pickled Onions and Pinenuts

Crispy Beef Loaded Hummus with Pickled Onions and Pinenuts

Ingredients

Hummus:

2 x 400g cans Coles Chickpeas, rinsed
2 cloves garlic, peeled
1 heaped tablespoon tahini paste
1/3 cup lemon juice
2 teaspoons Coles Honey
¼ cup (60ml) Red Island Extra Virgin Olive Oil

Crispy Beef:

500g Coles Graze Grass fed beef mince
1 tablespoon Red Island Extra Virgin Olive Oil
1 tablespoon fresh ginger, finely chopped
1 teaspoon whole cumin seeds
1 teaspoon Coles ground coriander
½ teaspoon Coles ground cinnamon
1 tablespoon Coles Honey

Topping:

1/3 cup Coles Pinenuts, toasted
1 cup Greek yoghurt
½ teaspoon ground sumac
1 small shallot peeled, finely sliced into rings
1 cup flat leaf parsley, leaves picked
4 slices Lebanese or Pita breads

Method

To make the hummus, place all the ingredients into a blender along with a pinch of sea salt and blitz until smooth, adding a little extra warm water or olive oil if the mixture needs loosening.

Heat a large non-stick frying pan over a medium/high heat. Add in the beef, oil, ginger and a pinch of sea salt flakes and cook, for 5-6 minutes breaking up with the back of a spoon, or until beef is browned. Add in the cumin seeds, coriander, cinnamon and cook for 2-3 minutes to toast the spices. Add in the honey and cook until the beef is crispy and dark in colour.

Meanwhile toss the Lebanese bread in a little oil and char in a hot grill pan for 2 minutes each side to warm through.

To serve, spread the smooth hummus onto the base of a large platter. Top with the crispy beef mince, pine nuts, yoghurt, sumac, onion and parsley. Serve warm with toasted flatbreads on the side for dipping.

Recipe by Courtney Roulston

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Corn And Chipotle Frittata

Corn And Chipotle Frittata

Ingredients

60ml Red Island Extra Virgin Olive Oil
5 corn cobs
1 large brown onion, roughly diced
1 bunch coriander stems and roots, finely diced
3 tbs Coles canned Chipotle in Adobo
6 Coles Free Range eggs
200ml milk
2 tomatoes, sliced
150g Coles grated tasty cheese
2 avocados peeled and quartered
1/4 red onion, finely sliced
2 tbs pickled jalepenos
1 bunch coriander
Toasted sourdough and hot sauce, to serve

Method

Pre heat the oven to 180 degrees

With a sharp knife, remove the corn from the cob.

Place a medium sized saucepan over a high heat and add the olive oil. Once the oil is hot, add the diced onion, corn and coriander stems and roots. Sweat the mixture down for 5 minutes.

Stir in the chipotle puree and season with salt and pepper.

Crack the eggs into a large bowl and whisk together with the milk. Make sure the season the eggs with salt and pepper also.

Pour the egg mix into the pan and gently mix it through the onion and corn base. Scatter over the grated cheddar and then place a layer of the slice tomatoes over the top of the cheese.

Bake in the oven for 10 minutes or until the egg mix has just set.

Once the frittata has come out of the oven, top with a mound of the quartered avocado, and scatter over the pickled jalapeños and roughly chopped coriander.

Serve with toasted sourdough and your favourite hot sauce hot sauce.

Recipe by Andy Allen

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