Penne with Spicy Bacon Rose Sauce & Burrata

Penne with Spicy Bacon Rose Sauce & Burrata

Recipe by Michael Weldon

Ingredients

• 500g San Remo penne

• 200g streaky bacon, diced finely

• 1 brown onion, finely diced

• 2 garlic cloves, diced

• ½ tsp dried chilli flakes

• 500g passata

• 250g Bulla cream

• 1tbs butter

• 1 piece of burrata cheese

• ½ bunch basil leaves picked

• sea salt

• black pepper

• Squeaky Gate extra virgin olive oil

• Raco frypan

Method

• In a large pot of rapidly boiling water cook the penne following the back of packet instructions.

• In a frypan over a medium heat fry off the bacon. Add a drizzle of extra virgin olive oil and the onion, fry until softened. Add the garlic and chilli, fry off for a minute. Add the passata and bring to the boil then simmer until the sauce thickens. Add the cream and swirl into the tomato. Cook for a further minute then carefully blend till smooth with a stick blender. Add the butter and season with salt and pepper to taste.

• Once the pasta is cooked drain quickly then add into the pan with the rose sauce. Toss the pasta through the sauce to fully coat the pasta in the sauce.

• Serve the pasta in the bowls twisted into nests. Top the pasta with torn burrata and extra basil leaves.

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Fig Salad

Fig Salad

Recipe by Stephanie Alexander Kitchen Garden Foundation

Ingredients

from the garden

• 4 figs

• 100g rocket

from the pantry

• 60g walnut halved

• 60g goat’s cheese

for the dressing

• 1 tbsp Squeaky Gate extra virgin olive oil

• 1 tsp walnut oil

• ½ teaspoon red-wine vinegar

• sea salt and ground black pepper

  to taste

Method

• Heat the frying pan to medium heat, toast the walnut halves for about 5

  minutes and allow to cool.

• Set out the chopping board and knife. Dampen the tea towel and place it

  under the chopping board to prevent it from slipping.

• Quarter the figs. Add the figs and rocket to your serving bowl, and crumble

  over the goat’s cheese.

• Mix all the dressing ingredients together in the small bowl and taste for

  seasoning. Drizzle over your salad just before serving.

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Moroccan Chicken Leg Tagine With Cauliflower Pilaf

Moroccan Chicken Leg Tagine With Cauliflower Pilaf

Recipe by Courtney Roulston

Ingredients

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 brown onion, sliced

• 2 cloves garlic, sliced

• 1 tbsp fresh ginger, julienne

• 1 long red chilli, sliced

• ¼ bunch coriander, stems finely sliced and leaves picked

• 2 tsp ground cumin

• 2 tsp ground coriander

• 2 tsp ground turmeric

• ½ tsp whole fennel seeds

• ½ tsp ground cardamom

• 2 small cinnamon quills

• 600ml Coles low salt chicken stock

• 1 tbsp honey

• 12 Coles free range chicken drumsticks

• 400g can Coles chickpeas, drained

• ¼ cup slivered almonds, toasted to garnish

• Raco frypan

cauliflower rice salad

• 4 cups grated raw cauliflower

• 2 small zucchini, grated

• ½ cup flat leaf parsley, chopped

• zest and juice of ½ lemon

Method

• Pre-heat oven to 180 degrees.

• Heat the extra virgin olive oil in a frying pan over a medium heat. Cook the onion with a pinch of sea salt for 1-2 minutes. Add in the garlic, ginger, coriander stems and chilli and cook for a further 2 minutes. Add in the ground spices, fennel seeds and cinnamon and cook for 2 minutes, or until the spices are fragrant. Pour in the stock and add honey then season with black pepper.

• Arrange the chicken drumsticks and chickpeas into a deep-sided oven tray and pour over the sauce.

• Cook in the oven at 180 for 45 minutes.

• Combine salad and serve on a share platter along side tagine.

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Vegetarian Okonomiyaki

Vegetarian Okonomiyaki

Recipe by Sarah Todd

Ingredients

• 1 cup Coles all-purpose plain flour

• ¼ tsp sea salt

• ¼ tsp sugar

• ¼ tsp baking powder

• ½ cabbage, shredded on mandolin

• ½ tsp dark soy sauce

• ½ tsp toasted sesame oil

• 200g button mushroom, thinly sliced

• 2 large spring onions, thinly sliced (green for garnish, white for filling

• 4 large eggs

• tempura scraps (optional)

• Raco pan

quick okonomiyaki sauce

• 1 ½ tbsp sugar

• 2 tbsp oyster sauce

• 4 tbsp tomato sauce

• 3 ½ tbsp worcestershire sauce

to serve

• kewpie mayonnaise

• dried green seaweed

• pickled red ginger

Method

• In a large bowl, combine all-purpose flour, salt, sugar, baking powder and mix all together. Add soy, sesame oil, eggs and stir together. Remove the core of the cabbage and mince or finely chop and add along with pickled red ginger to the bowl. Mix well until well-combined. This consistency should be rather thick, add water as needed to create a wet batter. Approximately ½ cup or as needed.

• To make okonomiyaki sauce, combine all ingredients and mix together.

• In a large pan, heat vegetable oil on medium heat. When the frying pan is hot, spread the batter in a circle on the pan. Thickness is 2 cm. If you’re new to making okonomiyaki, make a smaller and thinner size so it’s easier to flip. When the bottom side is nicely browned, flip over. Gently press the okonomiyaki to fix the shape and keep it together. Cover and cook for another 5 minutes.

• Flip over one last time and cook uncovered for 2 minutes. Continue with the rest of the batter.

• To serve; apply okonomiyaki sauce with brush, add Kewpie mayonnaise in zigzagging lines, and sprinkle dried green seaweed, chopped spring onions, and pickled red ginger on top for garnish.

• Tip: Okonomiyaki freezes well. Once it cools down (no sauce or toppings), wrap each okonomiyaki in aluminium foil and put it in a freezer bag. When you want to eat it, defrost first and put it in a toaster or oven to heat it up. It's a great quick meal!

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Lemongrass Pork Belly with Peach Nuoc Cham

Lemongrass Pork Belly with Peach Nuoc Cham

Recipe by Courtney Roulston

Ingredients

• 1.2kg Coles free range sliced pork belly strips

• 1 bunch fresh coriander to serve

• 1 bunch fresh mint to serve

• 1 butter lettuce, washed, leaves picked to serve

marinade

• 1 large stalk lemongrass, outer layers trimmed

• 2 tablespoons Squeaky Gate extra virgin olive oil

• 2 cloves garlic

• ½ small brown onion

• 2 tablespoons fish sauce

• 2 tablespoons soy sauce

• 1 tablespoon honey

• 1 teaspoon black pepper

peach nuoc cham

• 2 peaches, washed

• 2 tablespoons water

• 2 tablespoons fish sauce

• juice of 1 lime, plus extra wedges to serve

• 1 tablespoon honey

• 1 clove garlic, peeled, finely grated

• 1 long red chilli, finely chopped

Method

• Place all the marinade ingredients into a small food processor and blitz until combined. Toss the pork through the marinade and set aside at room temperature.

• Cut the peaches into slices and remove the stone.

• Combine all the Nuoc Cham ingredients in a medium bowl and add in the sliced peaches and set aside.

• Heat a BBQ grill plate to medium/high. Grill the pork for 8 minutes each side, turning occasionally to ensure the marinade does not burn. Once the pork is dark in colour and cooked through, rest in a warm area for 5 minutes.

• Place the pork onto a serving platter. Drizzle with some of the peach dressing and serve with fresh herbs, lime wedges and lettuce on the side.

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Steak Tartare with Egg Sauce

Steak Tartare with Egg Sauce

Recipe by Michael Weldon

Ingredients

• 2 eggs

• 100mls Squeaky Gate extra virgin olive oil

• 1 lemon juice

• 3 anchovies

• black pepper

• 250g sirloin steak, diced

• 1 shallot, diced

• 2tbs capers

• 1 tbs cornichons, sliced

• 1tbs dijon mustard

• ½ tsp worcestershire sauce

• ¼ tsp tabasco

• ½ bunch Chives, chopped

• ½ bunch tarragon, chopped

• ½ bunch parsley, chopped

• salt

to serve

• rye bread, sliced thin and toasted

• extra herbs to garnish

• extra shallot rings to garnish

Method

• In a small saucepan boil the eggs for exactly 6 minutes. Remove from the water, chill in cold water and then peel. Add the eggs and anchovies to a jug. Blitz until smooth with a stick blender. With the blender runner slowly pour in the extra virgin olive oil and emulsify into the sauce. Once thick add in the lemon, salt and pepper.

• In mixing bowl combine the steak, shallot, capers, cornichons, mustard, Worcestershire sauce, tabasco sauce, herbs, pinch of salt and a drizzle of extra virgin olive oil. Mix together until completely combined.

• Serve the egg mixture on the bottom of a bowl. Top with the steak and garnish with the herbs and shallots. Add the toasted bread on the side and enjoy.

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Schichimi Togarashi

Schichimi Togarashi

Recipe by Sarah Todd

Ingredients

• 1 orange, zest of entire orange in strips

• 2 tbsp red chilli flakes

• 2 tsp sichuan peppercorns

• 2 tsp white sesame seeds

• 2 tsp black sesame seeds

• 1 tsp ginger powder

• ½ tsp poppy seeds

• ½ sheet quality toasted nori , crumbled

• ½ tsp himalayan salt

Method

• Preheat oven to 140°C and line a baking tray with baking paper and lay the strips of orange zest. Bake for 1 hour, or until the zest has completely dried out and allow to cool.

• In a fry pan on medium heat add white sesames, black sesame seeds and poppy seeds and lightly toast until fragrant, being careful not to burn. Transfer to a bowl and allow to cool completely. Toast sichuan peppercorns and chilli and blitz to a powder along with the dried orange zest. Finely shred nori and stir all ingredients together.

• Keep in sterile jar for use in different recipes!

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Spring Greens Tabouleh

Spring Greens Tabouleh

Recipe by Courtney Roulston

Ingredients

• 3 large heads broccoli, quartered lengthways

• 2 tablespoons Squeaky Gate extra virgin olive oil

• 2 bunches asparagus, sliced into 1/2 cm lengths

• 1 cup frozen peas, blanched, drained

• sea salt and pepper to taste

• 1 bunch dill, chopped

• 1 bunch mint, chopped

• 1 bunch flat leaf parsley

• 1 red onion, peeled, finely diced

• 1/2 cup sunflower seeds, toasted

• 1/2 cup pepita seeds, toasted

• 1/3 cup sesame seeds, toasted

• 1 long green chilli, finely diced

• 1/2 cup pomegranate seeds to garnish (Use dried cranberries if out of Season)

dressing

• 2 tablespoons white wine vinegar

• 1/3 cup Squeaky Gate extra virgin olive oil

• 1 heaped teaspoon Dijon mustard

• 1 tablespoon maple syrup

Method

• Heat 1 tablespoon of extra virgin olive oil in a frying pan and add in the asparagus. Cook for 2 minutes or until charred and tender. Set aside to cool.

• Grate the broccoli into a fine rice consistency using a box grater or in a food processor. Heat the remaining extra virgin olive oil in a large pan and cook the broccoli for 2 minutes to slightly soften. Season and set aside to cool.

• Mix the asparagus into the broccoli along with the peas, dill, mint, parsley, onion, sunflower seeds, pepita seeds, sesame seeds and chilli.

• Whisk all the dressing ingredients together in a bowl, season and taste for balance.

• Pour the dressing over the broccoli salad and toss well to coat.

• Transfer the salad into a serving bowl and garnish with pomegranate seeds.

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Graze Beef New York Strip Kushiyaki

Graze beef New York Strip Kushiyaki

Recipe by Sarah Todd

Ingredients

• 1 tsp garlic paste

• 1/2 cup mirin

• 1/2 cup soy sauce

• 1 tbsp sugar

• 800g graze beef

mustard sauce

• 30g onions

• 15g mustard seeds

• 1 tsp sesame seeds roasted

• 120g soy sauce

• 30g Squeky Gate extra virgin olive oil

• 1 tbsp water

• 30g cream (optional)

• Raco pan

to serve

• 4 green onions, cut into 3cm lengths

• micro (baby) purple shiso leaves and shichimi togarashi

• steamed japanese rice

Method

• For mustard, place all ingredients except for cream in a blender and blend on high speed until smooth and creamy.

• Transfer the mixture into a small mixing bowl and add cream to your liking. Stir well and serve.

• Place the garlic, mirin and soy sauce in a roasting dish and mix to combine. Reserve a ¼ cup of mixture to glaze at the end. Add the steak, cover with aluminium foil and marinate for 2 hours or overnight is best.

• Preheat a griddle over medium to high heat. Cook the skewers, in batches, for 4–6 minutes, turning and brushing with the marinade, until charred and sticky.

• Plate with shiso, shichimi togarashi, any remaining marinade and the rice, if using.

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Cherry Yoghurt Parfait

Cherry Yoghurt Parfait

Ingredient

• 75g Jalna Sweet and Creamy Yoghurt

• 5 large egg whites

• pinch of salt

• 1/2 cup caster sugar

• 1 tsp vanilla bean paste

• 2 cups frozen cherries

• pistachios

Method

• In a large bowl, combine the egg whites and start whisking until they reach a soft peak.

• Add in your sugar and whisk until it forms stiff peaks.

• Add in the Jalna yoghurt and gently mix. Add in the vanilla flavouring and most of the cherries and fold through.

• Pour into the tin and then top with the remaining cherries.

• Put in the freezer for at least 6 hours and then enjoy.

Recipe by Michael Weldon

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Yoghurt Banana Bread

Yoghurt Banana Bread

Ingredient

• 1/2 cup Jalna Greek Yoghurt

• 2 over Ripe Bananas

• 1 cup plain flour

• 1 cup wholemeal flour

• 1 tsp baking powder

• 1/2 tsp Cinnamon

• Pinch of salt

• ½ cup or half a block of butter (125g) soft

• 3/4 cup brown sugar

• 2 large eggs

• 1 tsp vanilla bean paste

• 1/2 cup Walnuts

Method

• Pre Heat an oven to 180deg C.

• Mix together the flours, baking powder, cinnamon and a pinch of salt in a large bowl

• In a second bowl cream the butter and sugar until light and smooth. Add the eggs 1 at a time mixing until full combined. Add the yoghurt and banana, mix until all combined. Gently fold the dry mix into the wet, also add the walnuts, ensure not to mix the bread batter too much.

• Place into a greased line loaf tin and put into the oven. Bake for 50-60mins until a cake tester come out of the cake clean.

• Allow the banana bread to full cool in the tin then remove and enjoy.

This bread can be sliced into individual slices and wrapped in plastic wrap and frozen or kept in the fridge. It is also great toasted.

Recipe by Michael Weldon

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Roasted Cauliflower & Brussels Sprouts with Tahini Yoghurt Dressing

Roasted Cauliflower & Brussels Sprouts with Tahini Yoghurt Dressing

Ingredient

• 1 cup Jalna Greek Yoghurt

• ½ a Cauliflower, broken into chunks the same size as the Brussels

• 500g Brussels Sprouts, cut in half lengthways

• 2 tbs pomegranate molasses

• 2 tbs olive oil

• Sea Salt

• 1 Red Onion, sliced thinly

• ½ cup apple cider vinegar

• 2 tbs sugar

• 2 tbs Tahini

• 1 tsp cumin

• 1 tsp sumac

• ½ Bunch parsley, leaves picked

• 1 lemon

• Toasted Sesame seeds

• Sea Salt

Method

• Pre heat an oven to 190deg C.

• Combine the cauliflower and sprouts in a bowl, drizzle with pomegranate molasses, olive oil and season with salt. Mix until everything is evenly coated. Spread out on an oven tray, place in the oven and roast until the vegetables are caramelised on the outside and just cooked through.

• Heat a sauce pan with the vinegar, sugar, a pinch of salt and ¼ cup of water until I boils. Place the sliced onion in a bowl and pure over the boiling vinegar liquid. Leave to pickle for 10-15 minutes.

• In jug combine the yoghurt, tahini, cumin, sumac, parsley leaves, lemon and a pinch of salt. Blend with a stick blender until the dressing is smooth.

• To serve spread most of the yoghurt on the base of a platter. Add the roasted cauliflower and Brussels. Drizzle over the rest of the dressing then top with the pickled onions, extra parsley leaves and sesame seeds. Yum!

Recipe by Michael Weldon

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Ham and Pineapple Pizza with Yoghurt Dough

Ham and Pineapple Pizza with Yoghurt Dough

Ingredient

• 1 cup Jalna Greek Yoghurt

• 1 cup Self Raising  Flour

• Pinch of salt

Pizza Sauce

• 400g Passata

• ½ Brown Onion

• 2 tbs Olive oil

• Pinch of Salt

Pizza Toppings

• Mozzarella Cheese

• Parmesan Cheese

• 5 Sliced of Smoked Leg Ham

• ¼ Pineapple, sliced thinly

• 1 Jalapeno, sliced

• ½ Red onion, sliced thinly

• ½ tsp coriander seeds, toasted

Method

• Place the flour onto your work bench and make a well in the centre. Place the yoghurt in the centre slowly work into the flour with a fork until a rough dough forms. Knead the dough until it is smooth and soft. This should take around 5 minutes. Once the dough is made cover and leave to one side to relax.

• Heat a sauce pan over a medium-high heat, add some olive oil and the diced onion with a pinch of salt. Fry the onion off until it softens stirring regularly so the onion doesn’t colour too much. Add the tomato and cook down for 8-10 minutes until the sauce thickens.

• Pre-heat an oven to 240 deg Fan Grill

• Roll the dough out to half a centimetre thick all over. Place on an oiled tray. Top the dough a layer of the tomato sauce, then the cheese, the ham, the slices of pineapple, the red onions and the slices of jalapeno. Sprinkle over the coriander seeds.

• Place in oven and cook for 6-8 minutes until the base is crispy and the cheese is melted and golden. Slice and Serve!

Recipe by Michael Weldon

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Jalna Yoghurt Sourdough Starter

Jalna Yoghurt Sourdough Starter

Ingredient

Day1

• 75g Jalna Greek Yoghurt

• 175g Water

Day 2

• 120g Bread Flour

Day 4

• 180g Bread Flour

• 100g Water

• 40g Milk

Day 5

• 150g Bread Flour

• 150g Water

Sour Dough

• ½ cup Activated Sour Dough starter

• 1 cup warm water

• 3 cups bread flour

• Pinch of Sea Salt

Method

Sour Dough Starter

• Combine the yoghurt and water in a sterilized jar. Leave on your kitchen bench for 24 hours.

• Add the bread flour and mix together with the yoghurt solution. Leave on the kitchen bench for 48 hours.

• Mix together the bread flour, water and milk, add to the starter base. Leave on the kitchen bench for 24 hours.

• Add the flour and water to the starter base and mix together. Leave on the bench for 24 hours.

Sour Dough Loaf

• Start is now active and ready to use. Combine the started and water, mix together. Add to a large bowl with the flour with a pinch of salt in it. Bring together into a dough in a rough ball. Cover the bowl with a tea towel and leave in a dry warm place for 30-45 mins until the dough doubles.

• Fold the sour dough and gently kneed into a ball shape it into a round bowl. Placed the dough ball onto a tray lined with baking paper and a dusting of flour. Cover again with the towel and leave in a dry warm place until the dough ball doubles in size.

• In an oven heated to 250deg C place a Dutch oven. Pre heat the Dutch oven for 30 mins. Once the dough has doubled remove the pot from the oven from the oven and lift of the lid carefully. Pick up the bread using the baking paper and lower the bread and baking paper into the Dutch oven, place the lid back onto the pot and add to the oven, cook for 30 minutes

• After 30 minutes remove the lid from the pot and cook for a further 30m minutes until the crust is golden brown. Remove from the oven and carefully lift out the bread loaf.

• Tap the base of the sour dough and if it sounds hollow it’ll be ready. Leave on the bench to full cool down fully then slice and serve.

Recipe by Michael Weldon

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