Coconut and Lemongrass Chicken Soup with Cucumber, Pickled Ginger and Sesame Salad

Coconut and Lemongrass Chicken Soup with Cucumber, Pickled Ginger and Sesame Salad

Ingredients

Chicken Soup
4L cold water
1 whole chicken, size 18
1 bunch lemongrass, mashed and roughly chopped
½ red onion, roughly chopped
The cores of 2 pieces of corn, kernels removed and set aside
1 bunch coriander, roots and stalks roughly chopped
3 long red chilies, roughly chopped
100g ginger, finely sliced
30ml fish sauce
2tblsp sesame oil
2tblsp soy sauce
2 x 400ml tins of coconut milk
The kernels of 2 pieces of corn
¼ bunch shallots (green part only, set aside white part for salad), finely sliced
½ bunch coriander, roughly chopped
2 long red chilies, julienne
½ red onion, finely sliced

Cucumber, Pickled Ginger and Sesame Salad
Juice of ½ lemon
Zest and juice of 1 lime
10g ginger, grated on a microplane or finely grated
1 long red chili, julienne
1 tblsp fish sauce
1tsp sesame oil
1tsp soy sauce
1 pinch coconut sugar
2 cucumbers cut into little wedges
40g pickled ginger, finely sliced
The whites from ¼ bunch shallots, finely sliced
1tblsp white and dark sesame seeds

Method

Chicken Soup
Take a large heavy-based pot on medium heat, and fill with cold water. Add the chook, lemongrass, corn centres, coriander roots, chilli, ginger, fish sauce, sesame oil and soy sauce.

Bring up to a simmer and cook until the chicken becomes soft and starts to fall apart (this will take approx. 1.5-2hrs on a low simmer). After an hour add the coconut milk. The liquid volume should reduce by half. As the chicken starts to cook and breakdown, make sure it’s always covered by the stock. Take the chicken out of the stock, and pick all of the meat off of it. Strain the stock and keep the liquid. This is the base for our soup.

Take a medium-sized bowl and mix the corn kernels, shallots, coriander, chillies, and red onion, as well as all the picked chicken meat. Mix until well combined. Evenly distribute amongst 4 serving bowls and top up with the hot chicken broth. Serve immediately.

Cucumber, pickled ginger and sesame salad method
Take a medium-sized bowl and add the lemon juice, lime juice and zest, ginger, chilli, fish sauce, sesame oil, soy sauce, and coconut sugar. Mix until well combined. Add the cucumbers, pickled ginger and shallots and then sprinkle sesame seeds over the top. Serve immediately.

Tip: make sure you always keep your chicken frame submerged in the broth while cooking. It helps to use a narrow, deep, high sided pot.

Recipe by Michael Weldon

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Gluten Free Pangrattato

Gluten Free Pangrattato

Ingredients

1 loaf gluten free bread
60ml Red Island extra virgin olive oil
1 tsp garlic powder
1/2 cup toasted pepitas, roughly chopped

Method

Preheat 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 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 ensure 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 airtight container.

Recipe by Andy Allen

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Lamb Shank Tagine with Green Olive Tapenade

Lamb Shank Tagine with Green Olive Tapenade

Ingredients

4 lamb shanks
1tbs Red Island extra virgin olive oil
1 brown onion, quartered
1 bulb garlic
1/2 cup dried chickpeas
10 Coles dried apricots
1/2 bunch rosemary
2tsp cumin seeds
2tsp Coles smoked paprika
½ a piece of preserved lemon, sliced
1.5L water
400g can Coles diced tomatoes

Green Olive Tapenade
1 cup green olives
½ green chilli, deseeded and diced
¼ red onion, finely diced
Juice and zest of 1 lemon
1/4 cup Coles pepitas toasted
1/4 bunch of parsley, roughly chopped
2tbs Red Island extra virgin olive oil
Coles salt and pepper to taste

Method

In a large tajine, brown off the lamb shanks, until they have good colour on all sides. Season the shanks with salt and then remove them from the pan.

Add the brown onion and garlic cloves to the pan. Again, brown the onion and garlic until it has some good colour. Next, add the cumin seeds and smoked paprika to the pan.

Toast these off for a couple of minutes before adding the rosemary, chickpeas, dried apricots, preserved lemon and lamb shanks to the pan.

Deglaze with the chicken stock and tinned tomatoes and season again with salt and pepper.

Bring the mixture up to the boil and then reduce to a simmer and let it tick away on low for 3hours. You'll know when it’s done because the lamb will fall off the bone.

Green Olive Tapenade
For the Green Olive Tapenade, combine all of the ingredients into a small blender and blitz until the tapenade juice comes together.

Once the shanks come out of the oven, spoon over a good amount of the tapenade and serve with some crusty bread.

Recipe by Andy Allen

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Barley, Quinoa and Pumpkin Seed Risotto with Spring Veg

Barley, Quinoa and Pumpkin Seed Risotto with Spring Veg

Ingredients

2 tbs Red Island extra virgin olive oil
1 brown onion, diced
¾ cup pearl barley
¾ cup white quinoa, rinsed
½ cup pumpkin seeds
150ml white wine
1L vegetable stock
150g frozen peas
1 bunch asparagus, sliced thinly
60g baby spinach
1 lemon , finely zested
¼ cup basil leaves, plus leaves to serve
¼ cup mint leaves, plus extra leaves to serve
50g parmesan, grated freshly
100g fresh ricotta
Sea salt and black pepper to season
Red Island extra virgin olive oil to serve

Method

Add the vegetable stock to a pot and place over a medium heat until it starts to simmer.

On a large saute or saucepan, heat a good drizzle of olive oil over a medium heat. Once hot add the onion and sweat for a couple of minutes. Then add the barley, Quinoa and Pumpkin Seeds, turn through the onion and oil to toast.

Add the white wine and stir until the liquid is absorbed.

Add stock a ladle at a time and gently stir until the liquid is absorbed, repeat this process until the quinoa and barley are hydrated.

Combine the spinach, lemon, basil, mint and cream in a jug, blend until smooth. Add to the risotto with the peas, asparagus and parmesan, stir through until combined and heat until the vegetables have heated through.

Serve risotto topped with crumbled ricotta, basil and mint leaves. Finish it with fresh cracked black pepper at the table

Recipe by Michael Weldon

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Mixed Berry Jam and Ricotta on Fruit Bread

Mixed Berry Jam and Ricotta on Fruit Bread

Ingredients

Mixed Berry Jam
300g frozen mixed berries
100g caster sugar
1 vanilla bean
Juice of 1/2 lime

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

6 slices of fruit toast

Method

Fresh Ricotta:
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.

Mixed Berry Jam:

For the mixed berry jam, place the frozen berries, caster sugar and vanilla bean into a saucepan.

Bring the mixture to a boil, then reduce to a simmer and cook the mixture out for 15 - 20 minutes, or until it resembles a jam-like consistency.

Once the jam is off the heat, squeeze in the lime juice. 

The jam will keep in the fridge for 2 months.

Toast the fruit bread and top with the ricotta cheese and mixed berry jam.

Recipe by Andy Allen

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Brussel Sprout Slaw with Green Goddess Tahini Yoghurt

Brussel Sprout Slaw with Green Goddess Tahini Yoghurt

Ingredients

600g Brussels sprouts
3 apples, sliced into matchsticks
1 cup flat leaf parsley, roughly chopped
3 spring onions, finely sliced
½ cup slivered almonds, toasted
½ cup dried cranberries
1 tablespoons Red Island olive oil
Sea salt and pepper to season

Green Goddess Yoghurt:
1 cup Jalna yoghurt
1 clove garlic, peeled
2 tablespoons tahini paste
2 tablespoons lemon juice
1 avocado, peeled
1 cup basil leaves
½ cup dill, chopped
1 tablespoon maple syrup

Method

Green Goddess Yoghurt:
To make the green goddess yoghurt, place all the ingredients into a food processor, season and blitz until smooth. Set aside.

Using a mandolin, or a sharp knife, finely slice the Brussels sprouts crossways discarding the base.

Place into a large bowl along with the apple, parsley, spring onion and cranberries. Season with a small pinch of sea salt and drizzle with extra virgin olive oil.

Spread the green goddess dressing onto the base of a serving platter and top with the slaw. Garnish with cracked black pepper and extra parsley leaves.

Recipe by Courtney Roulston

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Farm Eggs, Greens and Herbs

Farm Eggs, Greens and Herbs

Ingredients

5 eggs
3 slices of sourdough
1 tbs ghee
2 tbs extra virgin olive oil
1 garlic clove
1 handful of greens from the farm (broccolini, rainbow chard work quite nicely)
Small handful baby red radishes (halved)
1 handful of garden herbs, flat leaf parsley, fennel fronds, oregano
½ lime
Sea salt flakes and cracked black pepper to serve
Sauerkraut, pickled cucumbers and large green chili to serve

Method

Light a small fire, wash your veggies and pick some herbs whilst the fire settles.

Pop a rack over the hot coals, pour a little oil over the bread and greens, season with salt and cook until everything is happily charred.

In a cast-iron skillet, melt a good spoon of ghee, and fry off some garlic.  Add the greens and coat in the garlic butter.  Crack your eggs into the skillet, cook over a gentle heat. Don’t worry if you break the odd yolk, that sometimes happens!

Remove from the heat, throw over the fresh herb action a little squeeze of lime. Enjoy with the toast, a cup of tea some sauerkraut and pickled cucumbers.

If I’m cooking this when the little ones aren’t around I do like to add freshly sliced green chili.

Recipe by Courtney Roulston

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Parsnip & Cardamom Olive Oil Cake With Labne-Maple Icing

Parsnip & Cardamom Olive Oil Cake With Labne-Maple Icing

Ingredients

2 cups self-raising flour
1.5 cups brown sugar
1 cup grated parsnip
1 cup grated carrot
Pinch sea salt
¾ cup chopped pistachio nuts, plus extra for garnish
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
1 tablespoon orange zest
1 cup Red Island light extra virgin olive oil
4 free range eggs

Labneh icing:
750g Jalna Greek yoghurt
100ml pure maple syrup, plus extra for drizzling
1 teaspoon vanilla bean paste

Method

To make the labneh icing, place a piece of clean muslin cloth, or clean Chux cloth inside a large sieve or strainer. Scoop the yoghurt into the cloth and fold over the top to cover. Place the sieve inside a larger bowl so the liquid that will drain out of yoghurt can sit in the bottom.

Leave in the refrigerator overnight.

Pre-heat oven to 180 degrees. Grease and line the base of a 25cm cake pan.

Combine the flour, brown sugar, parsnip, carrot, salt, pistachio, cinnamon, cardamom, and zest in a large bowl.

Whisk the oil and eggs in a separate bowl and add to the flour mixture and stir to combine.

Pour the batter into prepared cake tin and bake for 45 minutes, or until a skewer inserted into the center comes out cleanly. Cool in the pan for 5 minutes before placing onto a wire rack to completely cool.

Meanwhile, remove the drained yoghurt from the cloth and place into a bowl. Whisk in the maple and vanilla before spreading over the top of the cooled cake. Garnish with extra pistachio nuts and maple syrup before slicing.

Recipe by Courtney Roulston

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Crackling Pork Belly with Apple Sauce

Crackling Pork Belly with Apple Sauce

Ingredients

1 Pork Belly, removed from packaging and left uncovered in the fridge for 2-3days
Sea Salt
1 head of Fennel. Cut into 8
3 Apples
½ cup Cream
2tbs butter

Method

Pre-heat an oven to 240deg c

Place the fennel on the bottom of a high sided tray. Lay the pork skin side up over the top of the fennel.

Place into the oven and cook for 25-30 minutes until the skin starts to bubble can crackle. Turn the oven down to 160deg c and cook for a further 45 minutes – 1 hour until the pork is cooked through. Remove from the oven and rest uncovered for 15-20 minutes.

In a saucepan add the apples, cream, butter and a pinch of salt, cook over a medium heat until the apples are falling apart.

Place in a blender and puree until smooth.

Serve the pork carved with apple sauce on the side.

Recipe by Michael Weldon

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Grilled Broccoli Cutlets with Yoghurt, Brown Rice and Raisin Salad

Grilled Broccoli Cutlets with Yoghurt, Brown Rice and Raisin Salad

Ingredients

2 large heads broccoli, sliced into quarters lengthways (cutlets)
2 tablespoons Red Island extra virgin olive oil
Sea salt to taste
1 x 250g bag Coles brown rice microwave pouch (pre cooked)
1/3 cup pepita seeds, toasted
¼ cup sunflower seeds, toasted
1/3 cup raisins
½ bunch flat leaf parsley, chopped
½ bunch dill, chopped
½ cup whole roasted almonds, chopped
2 cups Jalna Greek yoghurt
1 tablespoon Sriracha chilli sauce

Dressing:
Juice & zest of 1 lemon
½ teaspoon ground sumac, plus extra to serve
2 tablespoons Red Island olive oil
1 tablespoon honey
Sea salt to taste

Method

Pre-heat a BBQ plate or frying pan to a high heat. Peel the stems of the broccoli with a vegetable peeler and slice each broccoli into 6 wedges lengthways/cutlets.

Toss the broccoli in oil and sea salt and grill for 2-3 minutes each side, or until charred and slightly tender, but still holding their shape.

Meanwhile, heat the brown rice pocket in a pan or microwave and place into a bowl along with the pepita seeds, sunflower seeds, raisins, parsley, dill and almonds.

Whisk all the dressing ingredients together in a bowl, pour over the brown rice salad and toss well to coat everything in the dressing.

Place the yoghurt in a bowl and if thick, whisk a little water into it to make a smooth sauce. Spoon the yoghurt onto the base of a serving platter and top with layers of the brown rice salad and cutlets. Garnish with a sprinkling of sumac and drizzle over the chilli sauce if using before serving.

Recipe by Courtney Roulston

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Fermented Chilli Sauce

Fermented Chilli Sauce

Ingredients

20 long red chillies
330ml Apple cider vinegar
4 garlic cloves
120ml Veg oil
30g ginger
80g brown sugar
20g cooking salt

Method

To ferment the chillies, place the chillies in a jar and submerge them in a 5% salt brine.

Place a lid on the jar and place in a warm place for 7-10 days.

Place all of the ingredients into a blender and blend for 2 minutes on high until the sauce is smooth.

Recipe by Andy Allen

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Teriyaki Glazed Salmon With Asian Salad

Teriyaki Glazed Salmon With Asian Salad

Ingredients

2kg salmon side, skin on

Teriyaki Glaze
1L soy
1L mirin
250g brown sugar
1 carrot - halved
1 brown onion - halved
3 garlic cloves
1 celery stick
1 thumb sized pice of ginger

Asian Salad
1 Lebanese cucumber, halved lengthways and roughly chopped
4 radishes, quartered
1/4 bunch mint, washed and leaves picked
1/4 bunch coriander, washed and roughly chopped
1/2 long Thai chilli, finely sliced
1/2 tbs toasted sesame seeds

Soy and Mirin Dressing
3 cloves garlic, peeled and roughly chopped
1 thumb size piece of ginger, peeled and roughly chopped
Stems and roots from 1 bunch coriander
30ml lime juice
60ml lemon juice
150ml soy sauce
300ml mirin
35g caster sugar

Method

Teriyaki Glaze:
For the Teriyaki Glaze, start by blackening the carrot, brown onion, garlic cloves, celery and ginger either over a bbq or in a griddle pan.

Place the vegetables in a medium-sized pot and pour over the soy, mirin and brown sugar. Bring the mixture to the boil and cookout for about half an hour or until the liquid has reduced to a glaze.

If you go too far, just add some water to bring it back to the right consistency. Strain off the veggies and store in an airtight container in the fridge for up to a month.

Soy and Mirin Dressing:
For the Soy and Mirin Dressing, place everything into a blender and blend until smooth.

Preheat the oven to 220 degrees. Place the salmon in a large roasting tray skin side down. Using a pastry brush, glaze the fish and place in the oven. Cook for 10-15 minutes, glazing 5 times throughout the cooking process.

Asian Salad:
Meanwhile, for the Asian Salad, place all of the salad ingredients in a large bowl and dress with the Soy and Mirin Dressing and a touch of salt. Top the fish with the Asian salad and sprinkle over some toasted sesame seeds.

Recipe by Michael Weldon

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Crispy Roast Duck with Braised Fennel and Orange

Crispy Roast Duck with Braised Fennel and Orange

Ingredients

1 Whole Duck, removed from plastic and left to dry in the fridge for 24hrs
1 Orange, cut in half
1 head of fennel, cut into 8th
1 bottle of cider
100mls Chicken Stock
¼ cup dried apricots
4 sprigs of Thyme
2tbs brown sugar
Sea Salt
Red Island Olive oil

Method

Pre-heat an oven to 200c.

Place the duck onto an oven tray skin side down. Place the orange into the duck cavity with some sea salt. Place into the oven and cook for 30 minutes. After 30 minutes turn to skin side up and cook for a further hour.

In a high sided roasting dish place the fennel, cider, chicken, stock, apricot and thyme. Place into the oven and braise for 45 minutes.

Once braised remove the fennel, keep warm, and transfer the liquid into a saucepan. Add the sugar and bring to the boil, turn to a simmer. Reduce to a thickened sauce and leave aside to serve.

To serve, carve the breast and legs from the duck. Slice the breasts and arrange onto a platter next to the braised fennel. Season with salt and dress with the sauce.

Recipe by Michael Weldon

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Burger Pickles

Burger Pickles

Ingredients

2kg cucumbers
2 white onions, finely sliced
300g cooking salt
1600g White vinegar
1kg sugar
2 tbs coriander seeds
2 tbs turmeric powder
4 tbs yellow mustard seeds

Method

Finely slice the white onion.

Slice the cucumbers on a mandolin to 2mm.

Rinse the cucumbers and onion under cold water after one hour has passed.

Bring the white vinegar, sugar, coriander seeds, turmeric powder and yellow mustard seeds to the boil.

Throw in the cucumbers and onion and bring the mix the boil again.

Once the mixture has come to a boil its ready to transfer.

Recipe by Andy Allen

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Cauliflower Steak

Cauliflower Steak

Ingredients

2 Cauliflower, cut into steaks
200g butter
1 head of garlic
1 bunch thyme
1 bunch rosemary
Sea Salt
Sunflower oil
1 Lemon
1 Shallot, diced finely
1 tbs seeded mustard
1/2cup Red Island olive oil
½ bunch parsley, chopped finely
Black pepper

Method

Heat a frypan or skillet over a medium heat until hot. Add a drizzle of oil and a spoon of butter. Once melted add the cauliflower steaks. Cook until golden and caramelized.

Add 3 spoons of butter, the garlic, thyme and rosemary with a pinch of salt. Turn the steaks over and then baste with the butter, garlic and herbs. Repeat this process for around 5 minutes until golden and cooked through.

In a saucepan warm the olive oil, shallot, mustard and lemon. Once warm remove from the heat and season with salt and pepper.

Serve the steaks topped with the lemon and mustard oil.

Recipe by Michael Weldon

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Charred broccolini with horseradish vinaigrette and toasted hemp seeds

Charred broccolini with horseradish vinaigrette and toasted hemp seeds

Ingredients

2 bunches of broccolini
2 cups of baby spinach
2 tbs hemp seeds
Horseradish vinaigrette
100g horseradish
100ml red wine vinegar
2tsp dijon mustard
1tbs honey
50g Red Island Extra virgin olive oil

Method

Start by making the horseradish vinaigrette. It’s pretty easy, place all of the ingredients into a blender and blitz on high for 30 seconds until everything is emulsified together. Set aside

Place the hemp seeds into a small pan over a medium heat with a lug of extra virgin olive oil and a pinch of salt. Toast until they’re lightly browned and nutty.

Next, place a griddle pan on a high heat. While the pan is heating up, toss the broccolini with extra virgin olive oil and salt and pepper.

Transfer the broccolini to the griddle pan and char on both sides until it’s slightly blackened.

Throw the broccolini and spinach leaves into a large mixing bowl and while hot, generously dress with the horseradish vinaigrette. Place the broccolini mix onto your serving plate and top with the toasted hemp seeds.

Recipe by Andy Allen

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Freeform Tomato Picnic Tart

Freeform Tomato Picnic Tart

Ingredients

Pastry:
200g plain flour, plus extra for dusting
¼ teaspoon baking powder
125g salted butter, cold, cut into cubes
100g Cream cheese, cold, cut into cubes
2 tablespoons thickened cream, cold

Base Filling:
2 tablespoons Red Island extra virgin olive oil
2 red onions, sliced
2 cloves garlic, sliced
Sea salt and black pepper to taste
1 cup breadcrumbs (blitzed from stale bread)
2 cups fresh ricotta (from the deli)
6 large Vine ripened tomatoes (same as in-store pick up)
5 sprigs thyme

Glaze:
1 egg, beaten
Baby basil leaves to garnish

Method

To make the pastry, place the flour, baking powder and butter into a food processor and blitz for 30 seconds or until the mixture looks like breadcrumbs.

Add in the cream cheese and pulse again to form crumbs, then add in the cream and pulse until the mixture comes together into a dough.

Tip out onto a lightly floured work surface and press into a disc. Wrap the dough in cling film and set aside in the fridge for 2 hours to rest.

Preheat the oven to 200 degrees.

Heat a frying pan over a medium heat. Add in the onion, garlic and a pinch of sea salt and cook for 4-5 minutes, or until the onions have softened.

Remove the pastry from the fridge and roll out onto a lightly floured surface in a rough round shape 5-6mm thick.

Carefully transfer the pastry to a large lined oven tray. Scatter the breadcrumbs onto the base of the pastry and top with the onions, ricotta and sliced tomatoes.

Fold up the outside of the pastry to make a 5cm border on the tart. Season the tomatoes with salt, scatter with thyme leaves and drizzle over a little olive oil. Brush the edges of the pastry with egg and bake for 45-50 minutes, or until the pastry is golden and the base is cooked through.

Allow to cool before slicing into wedges and serve.

Recipe by Courtney Roulston

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Curried Eggs On Toasted Sourdough With Blistered Tomatoes

Curried Eggs On Toasted Sourdough With Blistered Tomatoes

Ingredients

Curried Egg
450g hard poached eggs, roughly chopped
55g red onion, finely diced
10g parsley, finely chopped
10g mint, finely chopped
10g curry powder
180g mayonnaise
20ml lemon juice
2 lemon’s zest
20g Red Island olive oil 

Blistered Tomatoes
1 punnet truss cherry tomatoes
1tbs balsamic vinegar
1/2 red onion - roughly sliced
1tbs Red Island Extra virgin olive oil

Method

Curried Egg:
Mix all of the curried egg ingredients together in a bowl and season well with salt and pepper.

Blistered Tomatoes:
Place a medium-sized pan over a high heat. Add the olive oil to the pan. Once the oil is hot, add the cherry tomatoes and red onion. Cook the tomatoes down, trying not to move them around too much until they blister and start to collapse.

Add the balsamic vinegar, reduce for 30 seconds and take off the heat.

Spoon a good amount of the curried egg mix onto a piece of toasted sourdough. Top with the cherry tomatoes and a few leaves of parsley and mint.

Recipe by Andy Allen

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Egg and Vegetable Fried Rice

Egg and Vegetable Fried Rice

Ingredients

2 tbs extra virgin olive oil
1 egg
2 lime wedges
500g cooked white or brown jasmine rice
10 snow peas, trimmed
12 green beans
8 baby corn spears
1 handful bean sprouts
1 Lebanese cucumber
1 tsp fish sauce
1 tsp soy sauce
1 tsp oyster sauce
1 tsp sweet soy sauce

Method

Finely chop the snow peas, snake beans, baby corn and set aside ready to cook.

Heat up the canola oil in a wok or frypan over high heat, when the wok is smoking hot crack the egg into it and stir till to ensure it does not stick and breaks up cooking evenly, once the egg is caramelized add the chopped vegetables followed by the rice.

Stir, toss and squish the rice with your spoon to help the rice separate for the perfect fried rice, adjust the heat while you are working the rice so it doesn’t burn, season with the sauces and continue to toss and stir till the rice is completely separated and the aroma of toasted rice is filling the room.

Turn off the heat and serve on a plate or bowl and garnish with the beansprouts, sliced cucumber and lime wedges.

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Indian Chicken Traybake With Apple Chutney and Yoghurt

Indian Chicken Traybake With Apple Chutney and Yoghurt

Ingredients

400g Jalna Greek yoghurt
2 large cloves garlic, finely grated
2 teaspoons sweet paprika
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
Sea salt to season
12 large Coles boneless, chicken thighs
2 Lebanese cucumber, sliced into thin ribbons with a veg peeler
1 small red onion

Apple Chutney:
2 green apples, peeled, cored, sliced
1 tablespoon olive oil
1 tablespoon fresh ginger, finely chopped
2 cloves
2 tablespoons white wine vinegar
1 tablespoon sugar
½ teaspoon turmeric powder
1 long red chili

Method

Preheat the oven to 190 degrees C. Place 200g of the yoghurt into a bowl and whisk in the garlic, paprika, garam masala, cumin, turmeric, coriander and sea salt until well combined.

Coat the chicken in the spiced yoghurt mixture and place in a single layer on a lined shallow oven tray. Bake the chicken for 35-40 minutes, or until golden and cooked through.

Apple Chutney:
Meanwhile to make the chutney, heat the oil in a pot and sauté the ginger and cloves for 1 minute.

Add in the apple, vinegar sugar, turmeric, chilli and cook for a further 2-3 minutes to soften the apple. Pour in ¾ cup water and leave to simmer for 10 minutes, or until soft/jammy and cooked through.

Remove chicken from the oven and dollop over the remaining yoghurt, apple chutney, cucumber ribbons and sliced onion.

Recipe by Courtney Roulston

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