Crispy Skin Chicken with Chilli Vinegar Dipping Sauce

Crispy Skin Chicken with Chilli Vinegar Dipping Sauce

Ingredients

1.6kg whole corn-fed chicken
1 lemon
Pinch sea salt flakes
5L chicken stock
1 handful roughly chopped ginger
1 bunch spring onions, roughly chopped
1 cup light soy sauce
1 tbs white peppercorns, bruised

Chilli Vinegar Dipping Sauce
375ml canola oil
75g dried whole chilli, deseeded
25g ginger, julienned
65g fried shallots
65g fried garlic
1 tbs white sugar
160ml light soy sauce
175ml black vinegar

Method

To poach the chicken, bring the stock to boil in a tall sauce pot with the ginger, shallot, light soy & white pepper, once it has reached the boil gently place the whole chicken into the seasoned stock breast side up and ensure it is completely submerged and allow to return to the boil.

Once the stock has returned to the boil turn the heat to a low simmer and cook for a further 20min.

Remove the chicken with a pair of long tongs and allow to rest for 30min still breast side up, re-boil and strain the stock this can now be reused as a stock or made into a delicious soup.

To make the dipping sauce, heat the oil in a wok or fry pan to 160 degrees; flash fry the dried chillies in the oil for 20 seconds stirring with a slotted spoon until bright red and crispy. Transfer chillies to a paper towel-lined plate to cool.

Do the same with the julienned ginger though the ginger will take around 40 seconds constantly stirring to make sure it doesn’t all stick together. When golden and crispy, transfer ginger to a paper towel-lined plate with chillies to cool.

Strain the extra virgin olive oil into a saucepan or metal container and allow to cool.

Once all the ingredients are cool, add all the dry ingredients into your motor and pestle and pound for a good 3 minutes to a uniformed consistency. Add the light soy, black vinegar and 150mls of the chilli and ginger cooking oil and gently pound and stir to a thick paste.

Heat the oil to 220°C in a wok, large saucepan or if you have a benchtop deep fryer. Cut the chicken in half down the backbone with a large knife or cleaver. When the oil is hot slowly lower one half of the chicken into the oil with a pair of tongs and be careful as the oil might spit.

Fry the chicken for 5 minutes if still warm or 8 minutes if prepared the day before and have been in the refrigerator, once the skin has turned golden brown remove from the oil and season with the sea salt and rest, repeat with the other half.

With the large knife or cleaver cut the wing and leg off the chicken first, cut the leg in two and the breast into 3 pieces.

Arrange on a serving platter alongside Chilli and Vinegar Dipping Sauce and lemon wedges.

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Traybake Kung Pao Cauliflower

Traybake Kung Pao Cauliflower

Ingredients

1 whole large cauliflower, cut into florets (about 4 cups)
2 tablespoon Red Island olive oil
Sea salt and cracked black pepper to season
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon sherry vinegar (or Chinese black or red wine vinegar)
1 tablespoon sesame oil
1 tablespoon honey
1 heaped teaspoon cornflour
2 cloves garlic, finely grated
1 tablespoon ginger, finely grated
4 long green shallots/scallions, white ends in batons, green tops shredded
4 long red chilies, sliced
½ cup roasted cashews, roughly chopped
2 cups Coles brown basmati rice to serve

Method

Place the 2 cups of rice into a pot and cover with 4 cups water. Bring up to a simmer until the water has absorbed. Turn the heat down to very low, cover and leave to steam for 15-20 minutes.

Preheat the oven to 180 degrees. Toss the cauliflower in oil and place onto a lined oven tray. Sprinkle with a little salt and pepper and roast for 15 minutes to slightly soften.

Meanwhile whisk the soy, hoisin, vinegar, sesame oil, honey, cornflour, garlic and ginger.

Remove the cauliflower out of the oven and scatter with green shallot batons, chillies and toss with the sauce to coat well. Place back into the oven and roast for a further 15-20 minutes, or until the cauliflower is fragrant and tender, tossing every 5 minutes so the edges don’t burn.

Garnish the cauliflower with cashews and green shallot tops before serving with steamed rice.

Recipe by Courtney Roulston

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Heirloom Tomato Salad with Buratta and Gremolata

Heirloom Tomato Salad with Buratta and Gremolata

Ingredients

2 punnet’s of heirloom cherry tomatoes, halved
1 garlic clove, finely sliced
1tbs red wine vinegar
1tbs extra virgin olive oil
salt and pepper to taste
1 ball of buratta

Gremolata
1 bunch of basil, leaves picked
1/2 bunch of parsley, leaves picked
1 large red chilli, deseeded and finely diced
zest and juice of 1 lemon
1 garlic clove, minced
1/4 cup extra virgin olive oil

Method

For the gremolata, place the basil, parsley, garlic, lemon juice and extra virgin olive oil into a small blender. Blitz until the sauce comes together. Fold through the lemon zest and the diced chilli and season with salt and pepper.

Place the heirloom tomatoes, sliced garlic, red wine vinegar and extra virgin olive oil into a mixing bowl. Season generously with salt and pepper and give the tomatoes a good mix.

To plate, placed the tomatoes in a large mound in the middle of your serving bowl. Place the buratta on top of the tomatoes and spoon over some of the gremolata.

Serve with crusty bread on the side

Recipe by Andy Allen

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Lettuce Wedge Salad with Bacon, Peas and Ranch Dressing

Lettuce Wedge Salad with Bacon, Peas and Ranch Dressing

Ingredients

4 Baby Cos Lettuce, halved lengthways
150g Smoked bacon
150g frozen peas (fresh if in season)
1tbs butter
1/2cup buttermilk
½ cup mayonnaise
½ cup sour cream
1tbs chopped dill
1tbs sliced chives
1tbs white wine vinegar
1tsp black pepper
Red Island olive oil
Sea salt
Sourdough croutons to garnish

Method

Heat a grill or griddle pan until smoking.

Drizzle oil on the cut side of the lettuce then season with salt. Add to the grill and cook until charred and the lettuce has softened.

In a frypan cook of the bacon until slightly crispy then add the peas and butter, cook until the peas have warmed through.

To make the ranch dressing combine the buttermilk, mayo, sour cream, dill, chives, vinegar, black pepper and a pinch of salt, mix together.

To serve, place the lettuce on a plate then top with the ranch dressing and top that with the bacon and peas. Garnish with dill fronds and chive batons.

Recipe by Michael Weldon

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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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