Purple Sauerkraut

Purple Sauerkraut

Ingredient

500g of shredded purple cabbage

25g of cooking salt

1/2 cup currants

4 bay leaves

Method

Throw the shredded cabbage into a large plastic container. Mix the cooking salt through the cabbage. With the end of a rolling pin, start to mash the cabbage together. The juice should start to leak out of the cabbage, but this is what you want.

Continue to mash the contents for around 2 minutes. Transfer the cabbage and all of the liquid to the bottom of the container and press down firmly into the base of the vessel.

Next, press down a sheet of baking paper onto the top of the cabbage. This will stop any of the surface pieces going brown.

Leave the cabbage in a warm spot, or just out on the bench, for 5 days. After the 5th day, taste the cabbage and then mix through the currants and bay leaves. Firmly press down the cabbage into the base of the container again. Leave the container out on the bench for a further 2-5 days. At this point, it’s important to taste the cabbage every day to see how much it has fermented.

Once you’ve got it to a stage where you’re happy with the taste, transfer the cabbage to an airtight jar and place the jar in the fridge.

Recipe by Andy Allen

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Grilled Pork

Grilled Pork

Ingredient

1x pork eye fillet (scotch also works)

2 tbsp. Dijon mustard

Red Island Extra Virgin Olive Oil

4 bullhorn peppers

4 Japanese eggplants, cut in half length ways (or 12 Indian Eggplants)

1 tbsp. of capers in brine

3 tbsp. of Sicilian olive

1 tbsp. caster sugar

3 tbsp. red wine vinegar

3 sprigs of rosemary

Sea salt and freshly cracked

Black pepper to taste

Method

Preheat your oven to 180 degrees Celsius.

In a large non-reactive bowl season the pork with the mustard, 1 tbsp. Red Island Extra Virgin Olive along with a generous pinch of sea salt and black pepper. Rub the pork until evenly coated with the ingredients and set aside while you preheat your frying pan.

Once you frying pan has come to temperature over a medium high heat add a good drizzle of Red Island Extra Virgin Olive Oil and seal your pork fillet on all sides until deeply caramelised. Remove from the frying pan and set aside while you cook the remaining ingredients.

To the pan add the bullhorn peppers, eggplants and grill for 2-3 minutes before deglazing with the vinegar followed by the remaining ingredients and season to taste with sea salt and freshly cracked black pepper.

Place the pork on top of the ingredients in the pan before placing into the oven and cooking for 20 minutes or until the pork is cooked to your liking.

Allow the pork to rest for 5 minutes before slicing and serve immediately.

Recipe by Lynton Tapp

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Pickled Mussels

Pickled Mussels

Ingredient

1kg large fresh black mussels

2 long red chillies, sliced into thick rings

200ml Red Island olive oil

4 cloves garlic, thinly sliced

1 teaspoon black peppercorns

150ml white wine vinegar

1 teaspoon sea salt flakes

2 tablespoons caster sugar

1 tablespoon chives, finely sliced

2 small French/Golden shallots, finely sliced into rings

½ cup Whole egg mayonnaise

4 slices Sourdough to serve, toasted on a grill pan

Method

Heat a large saucepan over a high heat, add mussels, cover with a lid and cook for 2-3 minutes, shaking the pan occasionally. Drain and remove mussels from shell and remove any beards. Place mussels in a single layer in a deep sided tray.

Bring a frying pan to a high heat, add chilli and dry fry for 1-2 minutes to slightly char. Carefully add half the oil, garlic and peppercorns. Fry for 2 minutes before adding in the vinegar, salt, sugar and remaining oil. Check for balance of sweet and sour and bring up to the boil. Pour over the mussels and set aside for 45 minutes at room temperature to pickle.

To serve spread the mayonnaise onto toasted sourdough and top with a couple of pickled mussels, garnish with shallots, chives and slice toast into fingers.

Mussles can be stored refrigerated in jars with the pickling liquid for 1 week.

Recipe by Courtney Roulston

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Confit Duck With Blood Orange Sauce

Confit Duck With Blood Orange Sauce

Ingredient

4 x Luv A Duk Confit duck legs (2 x packs)

1 teaspoon Chinese 5 spice powder

¼ bunch coriander to garnish

Steamed rice to serve

Blood Orange Sauce:
1 cup water

1/2 cup honey

1 blood orange, sliced (or use regular oranges when out of Season)

¼ cup fish sauce

2 star anise

2 cinnamon quills

Juice of 1 lime (around ¼ cup)

Method

To make the blood orange sauce, combine the water and honey in a small pan and bring to the boil. Reduce heat to a gentle simmer, stirring occasionally for 5-6 minutes. Add in the oranges slices, fish sauce, star anise and cinnamon. Simmer for a further 5 minutes to infuse. Stir through the lime juice and remove from the heat. Keep warm.

Meanwhile for the duck, pre heat the oven to 190 degrees C. Remove the duck from the pack and place skin side up on a lined baking tray. Sprinkle with 5 Spice powder and roast in the oven for 15-20 minutes, or until golden and crisp. Allow to rest for 5 minutes before placing onto a serving platter. Drizzle over the blood orange sauce and garnish with coriander. Serve with steamed rice and Asian greens.

Tip: You can use plums, blood oranges cherries or even regular oranges-depending on Seasonality and availability.

Recipe by Courtney Roulston

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Warm Baby Potato Salad With Handmade Pesto

Warm Baby Potato Salad With Handmade Pesto

Ingredient

2kg Baby Potatoes, halved

200g Green beans, tailed and halved

2 spring onions

100g Peas

1 bunch Basil

50g pinenuts toasted

1 garlic clove

50g Parmesan cheese

1tsp black pepper

¼ cup Red Island Olive Oil

1 lemon, juice

Sea Salt

50g roasted Cashew nuts

½ bunch of Mint, picked

Method

In a large pot add the potatoes, a pinch of salt and cover in cold water. Bring the water to the boil and cook until the potatoes are cooked through.

In a mortar and pestle combine the basil, a pinch of salt, pine nuts and pine nuts. Pound until the ingredients combine and everything is broken down, this will take a while but the flavour is worth it. Add the parmesan cheese, black pepper and olive oil. Stir in until the mixture is combine.

In a large pot of boiling water blanch the beans for 30 seconds. Remove and allow to cool. Repeat the process with the peas.

In a large bowl add the potatoes, beans, peas, spring onions and pesto. Mix together until all the ingredients are evenly coated.

Garnish with cashew nuts and mint leaves.

Recipe by Michael Weldon

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Brussel Sprout and Butterbean Salad With Anchovy Vinaigrette

Brussel Sprout and Butterbean Salad With Anchovy Vinaigrette

Ingredients

1tbs Red Island extra virgin olive oil

1kg Brussel sprouts - halved

400g butterbeans - drained and washed

1 bunch parsley - washed and leaves picked

1 bunch mint - washed and leaves picked

3 shallots - peeled and finely sliced

1/2 cup toasted pepitas

1 green chilli - finely sliced

Anchovy Vinaigrette
10 anchovy fillets

2tsp dijon mustard

1 clove garlic - minced

50ml red wine vinegar

75ml Red Island extra virgin olive oil

Method

Pre heat your grill to high.

Place a large pan over a medium to high heat.

Add in the olive oil and then arrange the brussels sprouts halved side down around the pan. Season well with salt and pepper. Caramelise the brussels sprouts for around 3 minutes until hey get some good colour on the underside. Transfer the pan to under the grill. Colour the top side of the brussels sprouts until it’s nearly blockaded - Trust me.

While hot, transfer the sprouts into a large mixing bowl along with the rest of the ingredients with the salad. Dress the salad generously with the anchovy vinaigrette and season well with salt and pepper. Toss the salad making sure that everything is coated with the dressing.

Recipe by Andy Allen

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Hemp Seed Dukkah

Hemp Seed Dukkah

Ingredients

50g sesame seeds
50g fennel seeds
100g coriander seeds
50g ground cumin
200g hemp seeds
15g sea salt flakes

Method

Preheat your oven to 180 degrees.

Place the sesame seeds, fennel seeds and coriander seeds into a large frypan. Toast for 5 minutes or until sesame seeds are golden, tossing the pan regularly to avoid burning.

Add hemp seeds in a blender, pulse the toasted pepitas until they resemble coarse sawdust. Remove them and replace in the blender with the fennel seeds and coriander seeds. Blend these until they resemble a fine powder.

Place all of the ingredients into a large bowl and mix together. Store in an airtight container at room temperature and the dukkah will last for up to a year.

Recipe by Andy Allen

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BBQ Whole Snapper With Lemon Grass, Ginger and Kaffir Lime

BBQ Whole Snapper With Lemon Grass, Ginger and Kaffir Lime

Ingredients

1 plate size fish
Marinade
2 garlic cloves
1 thumb size piece of ginger
6 kaffir lime leaves
1 green chilli - roughly chopped
1 stick lemongrass, white part only - roughly chopped
Stems and root of 1 bunch of coriander - washed
1/2 tbs fish sauce
1tbs palm sugar
Juice and zest of 1 lime

Method

Place all of the ingredients for the marinade into a blender and blitz on high until the marinade resembles a smooth paste.

Rub the paste of the whole fish and leave to marinate for 3 hours.

Place your bbq on a medium to high heat.

Transfer the fish to onto the grill part of the bbq. Let the fish sit and don’t touch it until you’re ready to turn. Depending on the size of the fish, this should take around 6 minutes until it’s ready to flip. Carefully turn the fish and continue to cook the fish for another 5 or 6 minutes. To check if the fish is cooked, peel back some of the flesh from the backbone closest to the head.

Serve with a wedge of lime and some fresh sliced chilli and coriander.

Recipe by Andy Allen

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Miso Glazed Eggplant

Miso Glazed Eggplant

Ingredients

2 Eggplants, halved lengthways and flesh cut in a cross hatch
3tbs white miso paste
2tbs Soy Sauce
3tbs Mirin
2tbs Rice Vinegar
1tbs brown Sugar
1tbs Maple Syrup
2tbs water
1tbs Sesame Oil
2 Spring Onions, sliced thinly
50g Sesame Seeds
Steamed rice to serve

Method

Heat an oven to 180 deg C.

Combine the miso, soy, mirin, rice vinegar, rice vinegar, brown sugar, maple syrup, water and sesame oil. Whisk together until evenly mixed.

Spoon some of the glaze over the cross hatch cut eggplant. Place onto a tray glazed side up and put in oven. Cook for 25-30 minutes, glaze every 10 minutes.

Serve eggplant topped with sesame seeds, spring onions and a drizzle of the remaining glaze over steamed rice.

Recipe by Michael Weldon

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Roast Chicken with Brioche and Herb Stuffing

Roast Chicken with Brioche and Herb Stuffing

Ingredients

1 Whole Free Range Chicken

150g brioche bread crumbs (buy whole loaf)

100g butter, plus extra for the skin

1 bunch of Parsley

1 bunch of Tarragon chopped

1 tsp Sea Salt

1 tsp Pepper

1 Lemon, zest then cut in half

Method

In a food processor bread crumbs, butter, parsley, tarragon, salt, pepper and lemon zest, process until smooth.

Using the tip of your knife cut inside the breasts to remove the wishbone. Delicately place your hands between the chicken breast and skin to make a pocket. Pipe the stuffing between the skin and breasts, gently stuffing up to make an even layer of the stuffing. If you have time refrigerate place in the fridge uncovered to dry the skin for 1 – 2 days.

Heat an oven to 190 deg C. Brush the chicken skin with butter and season with a sprinkle of salt.

Cook for 45 minutes to 1 hour until the meat is cooked through and the skin is golden all over.

Allow the chicken to rest for 10 minutes before carving. Carve gently to ensure the stuffing remains in between the skin and flesh. Serve with a crisp salad.

Recipe by Michael Weldon

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Stir-fry Beans With Spicy Beef Mince

Stir-fry Beans With Spicy Beef Mince

Ingredients

2 tablespoons Red Island olive oil

600g green beans, trimmed

½ brown onion, diced

2 teaspoons sesame oil

500g Graze grass fed beef mince

1/3 cup Oyster sauce

2 teaspoons corn flour

1 tablespoon roasted white sesame seeds to garnish

Chili-garlic paste
6 long red chilies

4 cloves garlic

2cm piece ginger, chopped

Juice of 1 lime

2 tablespoons honey

Sea salt to taste

Method

To make the chili-garlic paste place everything into the jug of a stick blender and blitz until you have a smooth bright red paste. Set aside.

Heat the oil in a large frying pan or wok over high heat.

Stir-fry the beans for 3-4 minutes, or until tender and the skins are blistered and a few charred black marks appear on the skin.

Remove beans from the pan, leaving the excess oil in the pan and place back onto a high heat.

Add in the onion and beef mince. Cook, breaking up with a spoon for 4-5 minutes, or until the beef is nearly cooked through. Add in a large tablespoon of the chilli garlic paste and continue to cook for a further 5 minutes to cook off the aromatics before stirring through the oyster sauce. Mix the cornflour with 1/3 cup of water and pour into the pan along with the reserved beans.

Toss for 1 minute, or until the cornflour has thickened and the sauce is glossy. Scatter with sesame seeds and serve.

Tips:
You can adjust the heat levels by adding more or less chilli depending on your threshold. You can swap the beef mince for pork, chicken, lamb mince or even a mixture of mushrooms and tofu for vegetarians.

Serve with steamed rice, noodles or as we often do at home over a bed of crisp lettuce.

Recipe by Courtney Roulston

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Crispy Skin Pork Belly Slow Cooked In Master Stock

Crispy Skin Pork Belly Slow Cooked In Master Stock

Ingredients

½ pork belly

Left over pulp from three flavour sauce

100ml ketchup manis

1.2ltr water

1 long red chill julienned

½ bunch coriander picked

¼ red onion finely sliced

1 lemon juice

1 tbl fish sauce

Three Flavour Sauce:
50ml sesame oil

50g fresh ginger roughly chopped

1/4 bunch lemongrass bruised and roughly chopped

4 shallots halved

6 long red chillies roughly chopped

50g garlic

175 block palm sugar

½  tsp shrimp paste

4 kaffir lime leaves

250 ltr fish sauce

1 punnet cherry toms

50g tamarind paste mixed with 150ML water

Method

Place your oven on 100.c Take the belly and place in a deep tray.

In a medium-sized pot add the pulp, ketchup manis and water, bring to the boil and pour into the tray but not on top of the belly it should come up around ¾ of the way around the belly, cover with baking paper then aluminium foil and place in the oven overnight were looking for a min 8 hours cook time.

When it’s done carefully lift out of the stock and place on a tray lined with baking paper, for best results place a piece of baking paper and a smaller tray on top and weight it down with a few heavy cans from the pantry this will press it into a very uniform shape, put in the fridge to cool and set.

Take a small bowl and add the chilli, coriander, red onion, lemon juice and fish sauce give it a little toss, serve atop of the pork when you are ready.

Slice into desired portions, fry off in a pan and garnish

Three Flavour Sauce:
Take a large rondel and add the sesame oil bring up to almost smoke point and add the ginger, lemongrass, shallots, red chillies and garlic.

Cook-off until soft then add the palm sugar, shrimp paste and kaffir lime leaves. A strong caramel will form with dark tones.

Add the fish sauce and let roll boil for 10 mins

Add the cherry toms and tamarind mix, when the toms go soft and start to pop, take off the heat and strain in a colander. Keep the pulp to add to the master stock for when you cook the pork belly.

Recipe by Michael Weldon

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Bangers and Perfect Mash with Caramelised Onion

Bangers and Perfect Mash with Caramelised Onion

Ingredients

6 sausages
1kg potatoes
300ml cream
150g butter, melted
3 brown onions, sliced
2 tbs brown sugar
400ml beef stock
20g red wine vinegar
4 thyme sprigs
Black pepper
Sea salt
Red Island Olive oil

Method

Roast potatoes in a 180deg c oven until cooked through.

Heat the cream and butter until combined. Keep warm together.

Mach the potatoes and slowly add in the butter and cream until combined and smooth. Keep warm

Cook the red onions in olive with

Recipe by Michael Weldon

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Silverbeet & Cheese Slab Pie

Silverbeet & Cheese Slab Pie

Ingredients

1 Extra-large bunch silverbeet, washed, thinly sliced (Pls buy 2 as a backup)
2 tablespoons Red Island extra virgin olive oil
1 large brown onion, sliced
4 cloves garlic, crushed
2 tablespoons Dijon mustard
1.5 cup fresh ricotta cheese
1.5 cup cheddar, comte Or gruyere cheese, grated or cubed
1/3 cup Coles fine polenta
1 egg
Sea salt and black pepper to taste

Pastry:
250g plain flour, plus extra for dusting
½ teaspoon baking powder
150g butter, cold, cut into cubes
125g Cream cheese, cold, cut into cubes
2 tablespoons thickened cream, cold

Method

To make the pastry, place the flour, baking powder, butter and salt 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 rectangle. Wrap the dough in cling film and set aside in the fridge for 2 hours to rest.

Pre heat the oven to 200 degrees.

Heat a large frying pan over a medium heat. Add in the onion, garlic and a pinch of sea salt and cook for 2-3 minutes, or until the onions have softened. Add in the silverbeet and cook, stirring for 3-4 minutes, or until softened.

Remove the pastry from the fridge and roll out onto a lightly floured surface in a rough rectangle 4-5mm thick.

Carefully transfer the pastry to a large lined rectangular oven tray. Spread the Dijon mustard onto the base of the pastry, leaving a 5cm boarder. Scatter the polenta onto the mustard and top with the ricotta cheese. Once the silverbeet mixture has cooled slightly, mix through 1 cup of the cheese. Place the silverbeet mixture onto the ricotta and scatter over the remaining cheese on top.

Fold up the outside of the pastry to make a 5cm boarder on the tart.

Beat the egg and using a pastry brush, lightly paint the outside edges of the tart with egg. Crack over some black pepper and place into the oven for 40-45 minutes, or until pastry is golden.

Recipe by Courtney Roulston

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BBQ Baby Peppers With Feta Yoghurt & Coriander Salsa

BBQ Baby Peppers With Feta Yoghurt & Coriander Salsa

Ingredients

700g baby peppers / capsicums (assorted colours)
¼ cup Red Island extra virgin olive oil
1/3 cup roasted almonds, chopped
sea salt to taste

Feta yoghurt:
1 cup Jalna natural yoghurt
50g Australian feta cheese

Coriander salsa:
1 bunch coriander, washed, roughly chopped
1 long green chilli, chopped
1 clove garlic
3 tablespoons lemon juice
60mls Red Island olive oil

Method

To make the feta yoghurt, place the yoghurt into a small bowl and finely grate in the feta and mix well. Set aside.

Place all the coriander salsa ingredients into the jug of a stick blender and blitz until bright green and smooth.

Pre heat the BBQ grill to high. Cut the peppers in half lengthways and remove the seeds. Toss in a little olive oil and sea salt and place onto the grill. Cook for 3-4 minutes each side, or until tender.

Remove the peppers from the grill and place onto a large serving platter. Dollop over the feta yoghurt, coriander salsa and crushed almonds.

Recipe by Courtney Roulston

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Burnt Jalapeno Salsa

Burnt Jalapeno Salsa

Ingredients

2 jalapeno pepper
2 avocados - deseeded and skin removed
1 garlic clove
1 20c piece of ginger - peeled
1 small clove of ginger
Stems and root from 1 bunch of coriander
Juice of 2 limes
Salt and pepper to taste

Method

Over coals or an open flame, blacken the skin of the jalapeño peppers.

Leave the peppers to cool and then remove the skin and the seeds.

Place the jalapeño flesh in the blender with the rest of the ingredients, season with salt and pepper and blend until smooth.

Recipe by Andy Allen

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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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