Barbecued Caulini Salad with Grilled Grapes and Pistachios

Barbecued Caulini Salad with Grilled Grapes and Pistachios

Ingredients

400g caulini
1 bunch red grapes
100g pistachios
1 eschalot, peeled and thinly sliced
1 bunch of fresh mint, leaves picked
Zaatar, to garnish

Dressing
200ml vegetable oil
100ml red wine vinegar
2 tbs honey
2 tbs dijon mustard
Salt and pepper

Method

Preheat a BBQ grill plate.

Meanwhile, separate the caulini into large florets. Give it a good drizzle with olive oil and a hefty sprinkle of sea salt and place it on the grill plate for 6 minutes, turning to char all sides evenly.

Add the bunch of grapes on the stalk onto the grill plate and cook for 8-10 minutes, turning until charred on most sides. Remove the grapes from the BBQ and when cool enough to handle, cut the grapes in half.

Dressing
To make the dressing, whisk together the red wine vinegar, honey, mustard and salt and pepper. Slowly drizzle in the vegetable oil and continue to whisk away until everything is emulsified together.

Okay, assembling the salad. Throw your caulini, sliced eschalots, mint leaves, half a handful of pistachios and halved grapes into a large mixing bowl. Splash in a couple of tablespoons of the dressing and season the mix with salt and pepper. Gently mix the salad, place it into a bowl and give it a light dusting with zaatar to finish.

Recipe by Andy Allen

More like this

Fresh Ricotta Cheese

Fresh Ricotta Cheese

Ingredients

2L full cream milk
125ml cream
1tsp salt
62.5ml white vinegar

Method

Place the milk and cream in a large pot. put on the stove over a medium heat and bring the mixture up to 85 degrees.

Pour in the vinegar. This will split the ricotta and turn it into curds and whey.

As soon as you pour in the vinegar, take the pot off the stove and cover with cling film. Leave the mixture covered for 30 minutes.

Strain the mixture through a fine sieve until you get the desired consistency.

The ricotta will keep in the fridge for 5 days.

Recipe by Andy Allen

More like this

Shaved Fennel, Apple And Radish Salad With Charred Citrus Dressing

Shaved Fennel, Apple And Radish Salad With Charred Citrus Dressing

Ingredients

1 large fennel bulb, finely shaved
1 bunch red radish, quartered
1/2 red onion, finely sliced
1 green apple, julienned
1 bunch parsley, washed and leaves picked
1 bunch dill, washed and leaves picked

Dressing
100ml charred grapefruit, juiced
100ml charred lemon, juiced
130ml Red Island extra virgin olive oil
15g honey
7g ground coriander
Salt and pepper to taste

Method

For the charred citrus dressing, simply halve the lemons and grapefruit.

Heat up a griddle pan or BBQ to a high heat and place the citrus flesh side down on the grill. Cook the citrus so that it’s charred and slightly blackened. Juice the citrus and run the juice through a fine sieve.

Place all of the ingredients into a jar and shake well.

Put all of the ingredients for the salad into a large mixing bowl. Dress generously with the salad dressing and season well with salt and pepper.

Recipe by Courtney Roulston

More like this

Shakshuka

Shakshuka

Ingredients

4 eggs
400g can diced tomato
1 brown onion, diced
2 garlic cloves, sliced
1 tbs ground cumin
1 tbs smoked paprika
½ tsp chilli flakes
1 yellow capsicum, diced
1 tbs Red Island extra virgin olive oil
Sea salt flakes
Parsley leaves to serve
Tahini to serve
Pickled radish to serve
Toasted pita bread to serve

Method

Place a frypan with lid over medium heat and warm the extra virgin olive oil. Add the onions, season with salt and cook uncovered for 3-4 minutes or until starting to soften.

Add the garlic and cook for 1 minute. Add the spices and toast for 1 minute. Add the capsicums and cook for a further minute whilst stirring.

Add the tomato, stir through and bring to the boil over high heat. Reduce the frypan to medium heat. Simmer for 5-8 minutes until the sauce thickens.

Use large spoon to create four indents in the sauce then crack the eggs in. Cover frypan with a lid and simmer for 6-8 minutes or until the eggs are set.

Top shakshuka with chopped parsley, tahini, pickled radishes and toasted pita bread.

Recipe by Michael Weldon

More like this

Grilled Broccoli and Miso Noodle Salad

Grilled Broccoli and Miso Noodle Salad

Ingredients

1 head of Broccoli, cut into bitesize pieces
3 tbs white miso
2 tbs mirin
2 tbs Coles Rice Wine Vinegar
2 tbs Coles Brown Sugar
2 tbs hot water
2 tbs sesame oil
1 pack Coles Wellness Road Brown Rice Noodles with Chia
3 spring onions, sliced thinly
2 carrots, peeled and cut into matchsticks
200g frozen edamame, thawed and removed from pods
50g pickled ginger, shredded into thin strips
2 Nori Sheets, toasted over a flame until crunchy
50g sesame seeds

Method

Heat a BBQ or griddle pan until it begins to smoke. Drizzle the broccoli with oil and season with salt. Add the BBQ or griddle and cook until charred and cooked through.

Cook the rice noodles according to the back of packed instructions. Once cooked refresh in cold water to stop the cooking and stop the noodles sticking.

In a bowl combine the miso, mirin, rice vinegar, brown sugar, water and sesame oil, whisk until smooth.

Once the broccoli is cooked add to a bowl with the noodles, spring onion, carrots, edamame and the dressing. Mic together until everything is evenly coated in the dressing.

Serve in a large bowl. Top with pickled ginger, sesame seeds and flaked nori.

Recipe by Michael Weldon

More like this

Mexican Beef and Corn Salad with Lime and Haloumi

Mexican Beef and Corn Salad with Lime and Haloumi

Ingredients

2 corn cobs, husk removed
2 x 300g Coles GRAZE Scotch Fillet Steaks
1 tsp Coles Ground Cumin
1 tsp Coles Sweet Paprika
400g can Coles Cannellini Beans, rinsed and drained
1 red onion, finely diced
1 Lebanese cucumber, seeded and diced
1 large avocado, peeled and diced
½ bunch coriander, roughly chopped
½ bunch flat leaf parsley, roughly chopped
¼ cup lime juice
1 tbs Coles Maple Syrup
Coles Sea Salt Flakes and Cracked Black Pepper, to taste
80g halloumi cheese, finely grated on a microplane

Method

Heat a BBQ plate over a medium heat. Coat the steaks with the cumin, paprika, a pinch of sea salt and little olive oil.

Place the corn cobs and steak onto the BBQ and cook for 2-3 minutes each side, or until cooked to your liking. Cool the corn cobs slightly before cutting the kernels from the cobs. Allow the steaks to rest before slicing into ½ cm strips.

Place the corn, cannellini beans, onion, cucumber, avocado, coriander and parsley and half the halloumi in a large bowl.

Whisk together 2 tablespoons oil, lime juice, maple syrup and a pinch of sea salt.

Pour the dressing over the salad and toss to coat. Place the salad onto a serving platter and top with the sliced beef. Grate extra halloumi cheese over the top along with some cracked black pepper and lime wedges before serving.

Recipe by Courtney Roulston

More like this

Whole Roasted Cauliflower With Anchovy Butter

Whole Roasted Cauliflower With Anchovy Butter

Ingredients

1 large head of cauliflower
Red Island extra virgin olive oil

Anchovy butter
50ml Red Island extra virgin olive oil
20g yellow mustard seeds
3 eschallots, thinly sliced
3 garlic cloves, thinly sliced
1 tsp Coles chilli flakes
100g anchovy fillets, roughly chopped
400g unsalted butter

Method

Preheat your oven to the highest setting.

Remove most of the leaves from the cauliflower and place on a roasting tray. Give to top of the flower a good drizzle with extra virgin olive oil and season generously with salt.

Place the cauliflower into the oven and roast on high for 30 - 45 minutes or until the whole top of the cauliflower starts to blacken. Reduce the heat to 180 degrees and continue to cook the cauliflower for another 15 minutes, or until you can pass a knife through the centre of the cauliflower and there is no resistance.

While the cauliflower is cooking, get into the anchovy butter. Place a medium sized saucepan over to medium heat. Pour in the olive oil and mustard seeds. Once the mustard seeds start to pop, throw in the sliced garlic and eschallots, chilli flakes and chopped anchovy.

Sweat this mixture down for 5 minutes or until the eschallots start to soften. Add the butter and once it’s melted and has come to the boil, cook the mixture for 10 minutes. This will slightly brown the butter. Just before finishing, season the mix with salt and pepper.

Once the cauliflower comes out of the oven, transfer to your serving tray and generously spoon over a good amount of the anchovy butter.

Recipe by Andy Allen

More like this

Orange and Date Wholemeal Scones with Honey and Yoghurt

Orange and Date Wholemeal Scones with Honey and Yoghurt

Ingredients

1 cup Medjool dates, pitted and chopped (around 12 dates)
1tbs orange zest
1/3 cup fresh orange juice (around ½ squeezed orange)
2 cups Coles Wholemeal Self-Raising Flour
30g chilled Coles Unsalted Butter, cubed
1/3 cup Coles Caster Sugar
1 1/3 (330ml) buttermilk
½ cup thick Greek yoghurt to serve
2 tablespoons Coles Honey to serve

Method

Pre Heat oven to 200 degrees C.

Mix together chopped dates, orange zest and juice in a bowl. Set aside to soak.

Place the flour into a large mixing bowl along with the butter. Using clean hands and working quickly, rub the butter into the flour until it resembles fine bread crumbs.

Mix the sugar through the flour and create a well in the center. Add in the date mixture and pour in the buttermilk. Using a cutting motion with butter knife, gently mix the dough until almost combined.

Line a large baking tray with dust? extra flour and turn the dough out onto the lined tray. Using floured hands, bring the dough together and flatten onto a circle around 5-6cm high. Try not to work the dough too much.

Using a sharp knife, cut 12 wedges into the top and bake for 25 minutes, or until golden and fragrant. Serve scones warm with yoghurt and honey on the side.

Recipe by Courtney Roulston

More like this

Black Pepper Beef with Egg Noodles

Black Pepper Beef with Egg Noodles

Ingredients

600g Coles chuck steak, thinly sliced
3 tbs oyster sauce
2 tbs shaoxing wine
2 tbs Coles Cracked Black Pepper, plus extra for garnish
6 garlic cloves, finely grated
1 tbs soy sauce
1 tbs sesame oil
1 tbs Coles Cornflour
1 tsp Coles Caster Sugar
1 brown onion, cut into petels
2 garlic cloves, sliced
2 spring onions, cut into 2cm pieces white and green parts separated
1 green capsicum, diced
2 bok choy, cut into strips
300g thin egg noodles

Method

In a large bowl combine the steak, oyster sauce, Shaoxing wine, black pepper, garlic, soy sauce, sesame oil, potato flour and sugar, mix together making sure to coat the beef with all the other ingredients. Leave to marinate for an hour.

Heat a wok until smoking add the beef and stir fry until brown all over and almost cooked through. Add the onion, spring onion whites, capsicum and stir fry for 1- 2 minutes until the onion starts to change colour. Add the bok choy and stir fry for a further minute.

Add the noodles with ½ of water and stir through the wok so everything is evenly mixed. Cook until the noodles are warmed through.

Serve straight away topped with more black pepper and the spring onion tops.

Recipe by Michael Weldon

More like this

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

More like this

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

More like this

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

More like this

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

More like this

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

More like this

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

More like this

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

More like this

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

More like this

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

More like this

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

More like this

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

More like this