Turkish Apple Ezme Salad with Smoke Eggplant Yoghurt

Turkish Apple Ezme Salad with Smoke Eggplant Yoghurt

Ingredient

4 medium purple eggplants
1 cup Jalna natural yoghurt
2 tablespoons pomegranate molasses to serve

Apple Ezme Salad:
2 apples, finely diced
2 long green bullhorn peppers, seeded, finely diced
1 small red onion, finely diced
2 vine tomatoes, diced
¼ bunch flat leaf parsley, chopped
½ cup pomegranate seeds

Dressing:
1 clove garlic, grated on a microplane
sea salt to taste
¼ cup Red Island extra virgin olive oil
2 tablespoons lemon juice
1 tablespoons maple syrup
sea salt to taste
1 teaspoon ground sumac

Method

Place the BBQ onto a high heat. Place the whole eggplants directly over the flames on a grill plate of a cake rack. Cook the eggplants for 15-20 minutes, turning occasionally, or until burnt and the eggplant flesh has softened.

Place into a deep tray and cover with plastic wrap to allow the eggplants to steam.

Meanwhile, chop all the apple ezme salad ingredients and place into a bowl. Whisk all the dressing ingredients and pour over the ezme salad.

Gently peel the burnt skin from the eggplants and place onto a serving platter.

Top the eggplant flesh with the ezme salad and dollop with yoghurt. Drizzle over the pomegranate molasses before serving.

Recipe by Courtney Roulston

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Fried Cauliflower with Turmeric, Coriander and Lime Mayonnaise

Fried Cauliflower with Turmeric, Coriander and Lime Mayonnaise

Ingredient

Red Island Extra virgin olive oil for frying
1 large cauliflower, cut into florets

Batter
1/2 cup chickpea flour, sifted
1/4 cup rice flour
1tsp ground turmeric
Salt and pepper
Cold sparkling water

Turmeric, Coriander and Lime Mayonnaise
2 large free range egg yolks
½ tbs dijon mustard
2-3 tsp white wine vinegar
500ml Red Island extra virgin olive oil
1 bunch coriander, leaves finely chopped
½ tsp ground turmeric
1 lime, zest finely grated
4 sprigs of curry leaves
Salt flakes

Method

Get onto your fried cauliflower. Preheat your oil to 180 degrees. Start with the batter, it’s super easy. Simply mix the chickpea flour, rice flour, ground turmeric and salt and pepper together. Next, slowly add in some sparkling water until the batter resembles thin paint.

Dredge the cauliflower through the batter and transfer into the hot oil. Fry off until the cauliflower is golden and crispy.

Meanwhile, to make the Mayo, whisk together the egg yolks, mustard and white wine vinegar in a bowl. Slowly start to add a steady trickle of the extra virgin olive oil and continue to whisk. Once all of the oil is emulsified, season with salt flakes. Add the coriander, turmeric and lime zest and whisk through.

Use a slotted spoon to transfer fried cauliflower from hot oil to a paper towel-lined plate to drain. Season with salt as soon as it comes out of the hot oil.

Add the curry leaves to the hot oil and fry for 10 seconds or until translucent and crispy. Drain curry leaves on paper towel.

Serve cauliflower topped with some of the crispy curry leaves, alongside the mayonnaise.

Recipe by Andy Allen

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Thai Red Curry Mussels

Thai Red Curry Mussels

Ingredient

Thai Red Curry Paste

2 shallots, chopped roughly
6 large red chilli
3 birds eye chilli
1 bunch of coriander stalk/roots cleaned
2 lemongrass stalks, chopped
6 garlic cloves
2 thumb size pieces of ginger, peeled and chopped
1 tbs Coles ground cumin
1 tbs Coles ground coriander
1 tsp Coles chilli powder
2 tbs fish sauce
½ tbs shrimp paste
400g can Coles coconut cream, use 2 tbs and reserve the remainder for the curry

Thai Red Curry Mussels
1 kg mussels, cleaned and beards removed
3tbs Thai red curry paste
Reserved coconut cream
400g can Coles diced tomatoes
5 kaffir lime leaves
2 limes
1 bunch of coriander, chopped
1 long red chilli
1 loaf Coles sourdough

Method

For the Thai Red Curry Paste, Combine all the ingredients in blender and process until a smooth-ish texture.

Place in a jar and keep in the fridge with a drizzle of olive oil over the top, this will help it last longer.

If you want to keep it for a long time freeze in ice trays to make portioning simple.

For the Thai Red Curry Mussels, heat 2tbs oil in a high sided saucepan that has a lid. Once hot add curry paste and stir. Cook until the paste has toasted off, intensified in colour and begun to split.

Add the tomato, coconut cream and Kaffir lime leave and bring to the boil.

Add the mussels into the pan and stir through place the lid back. gently shake the mussels to help once begin to open, once they begin to open he remove as soon as they too have

Once the mussels have opening remove and place into a bowl. Once all are in the bowl add some chopped coriander and extra chilli if you like. Pour the gravy over the mussels. Serve with crusty bread and rice.

Recipe by Michael Weldon

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Avocado, Coconut & Cacao Mousse

Avocado, Coconut & Cacao Mousse

Ingredient

4 ripe Avocados, peeled & seeded
8 large medjool dates, seeded
100ml Coconut Cream, refrigerated overnight
½ cup raw cup cacao powder
1 teaspoon vanilla bean paste
½ teaspoon sea salt flakes
½ cup pure maple Syrup

Garnish:
½ cup Shredded coconut, toasted
4 figs, sliced
1 cup fresh raspberries

Method

Place the avocado flesh, dates, coconut cream, cacao powder, vanilla, salt and maple syrup into a blender. Blitz until smooth, scraping down the sides of the blender occasionally to ensure there are no lumps.

Place the mousse into the refrigerator for 2 hours to firm.

To serve, garnish the mousse with, coconut, raspberries and figs just before serving.

You can serve any of your favourite dried or fresh fruits, nuts or seeds on top of the mousse.

Recipe by Courtney Roulston

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Whole Lamb Shoulder With Charred Herb Salsa

Whole Lamb Shoulder With Charred Herb Salsa

Ingredient

1 lamb shoulder
1 large carrot, roughly chopped
1 celery sticks, roughly chopped
1 large brown onion, quartered
1/2 bunch rosemary
10 peppercorns
300ml red wine
2L of water

Charred Herb Salsa
2 bunches or coriander, washed
2 bunches of parsley, washed
4 spring onions
1/2 a small red onion, finely diced
1 red chilli, seeds removed and finely diced
2 garlic cloves, finely diced
2 tbs apple cider vinegar
1 heaped tbs dijon mustard
2 tbs Red Island olive oil
Salt and pepper to taste

Method

Preheat your oven to 150 degrees.

Place all of the ingredients in a deep roasting tray. Place a layer or baking paper over the lamb shoulder, followed by two layer of foil which a tightly wrapped over the baking tray.

Roast in the oven for 3.5 hours until the lamb is tender to touch.

Carefully remove the lamb shoulder from the oven, and place in another roasting tray and pour in 1 cup of water. This will stop the shoulder from drying out when you glaze it.

Increase the heat in the oven to 210 degrees.

Strain off the veggies from the liquid that you posted the shoulder in and transfer it to pan. Place the pan over high heat and reduce the liquid to a jus.

Using pastry brush, coat the lamb shoulder with the jus and place in the oven. Every 5 minutes, glaze the shoulder. Once it looks super shinny and glazed, it’s done. This should take about half an hour or about 6 or seven glazes.

For the charred herb salsa, lay the coriander, parsley and spring onions out on a tray. Season them with salt and drizzle with olive oil. Arrange them over a hot BBQ and char them on each side for 30 seconds. All you want to do is get some colour on them. We don’t want to cook them to death.

Once the herbs and spring onions have cooled, finely chopped the coriander and parsley and slice the spring onions as finely as you can.

Throw them in a bowl and add the red onion, chilli, garlic, apple cider vinegar, dijon mustard and olive oil. At this point it’s important to taste to try and get the balance right between the vinegar, mustard and EVO. Season the mix with salt and pepper.

Place the shoulder on your serving tray, pour over anymore of the jus and top with a good amount of the charred herb salsa.

Recipe by Andy Allen

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Smoked Zucchini Fritters

Smoked Zucchini Fritters

Ingredient

2 large zucchinis, grated
1 small can of corn kernels
2 tsp smoked paprika
200g of cooked quinoa
80g of cornflour
3 eggs
2 tsp sea salt flakes
Red Island Extra Virgin Olive Oil

To Serve:
Fried eggs
Crumbled feta
1 avocado, flesh removed and thinly sliced
Thinly sliced radishes
Fresh dill

Method

In a large mixing bowl add the grated zucchini, corn kernels, paprika, quinoa, cornflour, eggs and sea salt. Using a wooden spoon thoroughly mix the ingredients until everything is well combined.

Preheat a large non-stick frying pan over medium-high heat and allow to come to temperature for 3-4 minutes before beginning.

Add a good drizzle of Red Island Extra Virgin Olive Oil to the pan before adding a kitchen spoons worth of batter at a time until the pan is full. Cook each fritter on one side for 3-4 minutes or until golden brown before turning and cooking for a further 2-3 minutes. As each fritter is ready, place on a kitchen towel until all your batter is cooked.

Serve the fritters with any topping you desire however, my favourite is fried eggs with avocado and a radish, dill and feta salad.

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Lemon & Pepper Chicken With Pickled Fennel & Easy Romesco

Lemon & Pepper Chicken With Pickled Fennel & Easy Romesco

Ingredient

8 x boneless chicken thighs, cut into 2cm pieces
Sea salt flakes and cracked black pepper to season
Zest of 2 lemons
2 tbs Red Island extra virgin olive oil

Pickled Fennel:
2 bulbs fennel, shaved thinly, fronds reserved to garnish
1 cup white wine vinegar
½ cup caster sugar

Romesco Sauce:
350g jar charred red peppers, drained
½ 400g can crushed tomatoes
1 long red chilli, roughly sliced
1 cup roasted whole almonds, plus extra to serve
2 cloves garlic, peeled
1 tsp ground cumin
¼ bunch flat leaf parsley, chopped
¼ red wine vinegar
1 tbs honey
½ cup Red Island extra virgin olive oil

Method

To pickle the fennel, rub 1 teaspoon sea salt into the shaved fennel in a bowl. Heat the vinegar, sugar and ½ cup water until the sugar has dissolved, then pour it over the salted fennel. Set aside to pickle for 30 minutes.

Thread the chicken pieces onto bamboo skewers. Season the chicken with salt, pepper, lemon zest and olive oil. Heat a grill plate/pan over high heat. Add skewers and grill for 2-3 minutes each side, turning occasionally or until cooked through. Rest.

Meanwhile to make the romesco sauce, place all the ingredients into a jug of a stick blender and blitz until you have a rough sauce. Add a little extra oil if the sauce is too thick, or extra almonds if it needs thickening.

Drain the fennel from the pickling mixture and place onto the side.

To serve place the romesco sauce in a serving bowl on a platter. Serve the chicken skewers and pickled fennel beside. Garnish with extra parsley, fennel fronds, almonds and serve with lemon wedges.

Serve with warm flatbreads to make into homemade kebabs.

This recipe can also be done with grilled prawns, beef, chorizo, or cauliflower instead of the chicken.

Recipe by Courtney Roulston

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Burnt Corn Salsa

Burnt Corn Salad

Ingredient

4 corn cobs, peeled
4 Roma tomatoes, deseeded and diced
½ red onion, peeled and finely diced
1 bunch of coriander, washed and roughly chopped
½ cup pickled Jalapeños, drained
2 tsp dried oregano
Juice and zest of 3 limes
2 tbs Red Island extra virgin olive oil
Salt and pepper

Method

Place the corn cobs directly of your gas flame. they will start to pop, but that’s what you want.

Blacken each side of the corn cobs and let them cool. Once they’re good to handle. remove the corn from the cobs and set aside.

Mix all of the ingredients together in a large bowl and season with salt and pepper

Recipe by Andy Allen

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Cucumber Salad with Pickled Ginger and Soy Mirin Dressing

Cucumber Salad with Pickled Ginger and Soy Mirin Dressing

Ingredient

4 Lebanese cucumber - halved lengthways and sliced on the diagonal
1 long Thai red chilli - finely sliced
1/4 cup pickled ginger
15g wakame - rehydrated in cold water and squeezed dry
1 bunch mint - washed and leaves picked
1 bunch coriander - washed and roughly chopped
1tbs white sesame seeds - toasted
1/2tbs black sesame seeds

Soy 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

For the dressing place everything into a blender and blend until smooth.

Place the cucumber, chilli, pickled ginger, wakame, coriander and mint into a large mixing bowl.

Dress generously with the soy + mirin dressing and season with a pinch of salt.

Once tossed and played out onto your serving bowl, scatter over the white and black sesame seems.

Recipe by Andy Allen

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Chicken & Artichoke Fricasee

Chicken & Artichoke Fricasee

Ingredient

50 ml Red Island olive oil (1 cup)
2 large onions, finely chopped
1 bud of fennel diced
2 kg chicken Maryland pieces
1 up (loosely packed) dill, finely
chopped, plus extra to serve
2 tbsp sea salt flakes
6 globe artichokes, stalks trimmed to 5cm
2 eggs
Juice of 1 lemon, or to taste
25 gm corn flour (if needed to thicken sauce)
To serve: crusty bread

Method

Heat oil in a large casserole over medium-high heat, add onion & fennel and stir occasionally until tender (4-5 minutes). Add Chicken Maryland, skin side down until browned all over (3-4 minutes), then add dill, salt and enough cold water or chicken stock to just cover meat (about 600ml).

Season to taste with freshly ground black pepper, bring to the simmer, reduce heat to low and simmer until just tender. Meanwhile, fill a bowl with acidulated cold water. Working with one artichoke at a time, remove tough outer leaves, then trim top and peel back stalk.

Halve lengthways, remove inner heart with a teaspoon (discard), rub cut-sides with a lemon half, place in acidulated water and set aside.

When Chicken is just tender, increase heat to medium and bring to the simmer. Drain artichokes, add to chicken and cook until just tender (4-5 minutes), then remove from heat.

Meanwhile whisk eggs, lemon juice and flour in a bowl. Whisk in 500ml chicken liquid, then return liquid to chicken mixture and stir to combine. Return chicken to heat, bring just to the boil and immediately remove from heat. Season generously to taste, transfer to a baking dish to cool slightly, then divide among shallow bowls and serve hot with bread - to mop up the lemony juices.

Recipe by Philip Vakos

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Apple And Ricotta Fritters With Cinnamon Sugar

Apple And Ricotta Fritters With Cinnamon Sugar

Ingredient

100g Coles polenta
150g plain flour
¼ cup caster sugar
1 teaspoon baking powder
sea salt to taste
150ml pouring cream
1 free range egg
1 teaspoon vanilla bean paste 110g fresh ricotta (from deli)
2 apples, grated on a box grater
Oil for deep frying (around 1 litre)

Cinnamon Sugar
150g caster sugar
1 teaspoon ground cinnamon

Method

In a large bowl combine the polenta, flour, sugar, baking powder and a pinch sea salt. Add in the cream, egg and vanilla and whisk until smooth. Stand for 10 minutes to thicken slightly then stir through the ricotta and apple, leaving a few lumps of ricotta in the mixture.

Combine the cinnamon sugar ingredients in a bowl and set aside.

Heat the oil in a deep-sided pan or wok to 170 degrees. Carefully lower tablespoon sized dollops of the mixture into the oil. Cook in batches, turning occasionally for 3-4 minutes, or until golden. Drain on kitchen paper and toss in the cinnamon sugar to lightly coat. Serve while still warm.

Recipe by Courtney Roulston

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Butterflied BBQ Prawns with Confit Chilli and Charred Greens

Butterflied BBQ Prawns with Confit Chilli and Charred Greens

Ingredient

10 whole large king prawns - butterflied and poo shoot removed
2tbs confit garlic mix
2tbs confit chilli mix
Juice of 2 lemons
Charred greens
1 bunch Chinese broccoli
1 bunch shallots
2 long Thai chillies - de-seeded and julienned
1 tbs Red Island extra virgin olive oil
Salt and pepper to taste

Method

Do the charred green first. Heat your BBQ up to a high heat.

Lay the Chinese broccoli and shallots out on a tray, drizzle with the olive and season with salt and pepper. Mix the greens around so it’s all coated in the oil.

place the greens in a single layer on the bbq. Char the green on each side for around 2 minutes. Once cool enough to chop into 3cm pieces.

Mix together the confit chilli garlic mixture.

Lay the prawns out so that they’re butterflied and the flesh is exposed. Using a pastry brush, paint the flesh of the prawns with the confit chilli garlic mixture.

Transfer the prawns to a hot grill, flesh side down and cook for 2 minutes. Turn and continue to cook on the shell said if needed.

As soon as the prawns come off the grill, season with salt and lemon juice. Arrange the prawns as a plate and generously scatter over the charred greens

The charred jalapeno and avocado salsa goes perfectly with this.

Recipe by Courtney Roulston

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Christmas Cake with Orange & Blueberry Compote

Christmas Cake with Orange & Blueberry Compote

Ingredient

500g dried dates
500g dried figs
500g dried currants
500g dried fruit mix
300ml port wine
2x oranges (juice and zest)
2x lemons (juice and zest)
500g unsalted butter
400g brown sugar
350g plain flour
200g almond meal
1tsp baking powder
4tsp mixed spice
2tsp ground cinnamon
4x eggs

Method

Combine fruit, port, juice and zest, butter and sugar. Bring to the boil and cook out on a simmer for 5 mins.

Allow to cool for around 30 mins, add eggs.

Fold through flour, spices, baking powder and almond meal.

Cook at 150 for 1 .5 hours 

Check the centre might need longer 

Recipe by Andy Allen

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Fried Eggplant Salad With Lentils, Pomegranate & Yoghurt

Fried Eggplant Salad With Lentils, Pomegranate & Yoghurt

Ingredient

3 medium eggplants, sliced into 2 inch chunks
Red Island olive oil to deep fry
2 x 400g tins Coles brown lentils, rinsed, drained
1 red onion, finely sliced into thin wedges
1 fresh pomegranate, seeds removed
1 bunch curly kale, leaves picked, washed
½ bunch round mint, leaves picked
½ cup sunflower seeds, toasted
1.5 cups Jalna Greek yoghurt
2 tablespoon lemon juice
1 tablespoon honey

Dressing:
3 tablespoons Red Island extra virgin olive oil
2 tablespoons lemon juice
Sea salt to season

Method

Fill a high sided frying pan 1/3 with oil. Heat to 160 degrees and deep fry the eggplant in batches until golden and cooked through. Using a slotted spoon, place eggplant onto a tray lined with kitchen paper to drain. Season with sea salt while warm and set aside.

Whisk all the dressing ingredients together and massage into the kale leaves to soften.

Mix the yoghurt, lemon, honey a and a pinch of salt together until smooth, adding a little water if needs thinning down.

To serve, layer the kale, lentils and fried eggplant onto a serving platter. Drizzle over yoghurt and garnish with sliced onions, mint leaves, pomegranate and sunflower seeds.

Recipe by Courtney Roulston

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Fattoush With BBQ Chicken and Sumac

Fattoush With BBQ Chicken and Sumac

Ingredient

2 whole Lebanese bread rounds
Red Island olive oil for brushing
500g Free range chicken tenderloins, trimmed
1 tablespoon ground cumin
Sea salt to taste
200g small cherry tomatoes, halved
2 Lebanese cucumber, chopped
1 red capsicum, finely chopped
1 small Gem or baby Cos lettuce, sliced
1 cup flat leaf parsley, coarsely chopped
1 cup mint leaves, torn
4 red radishes, thinly sliced
1 red onion, thinly sliced

Dressing
2 tablespoons Red Island extra virgin olive oil
2 teaspoons sumac
2 tablespoons lemon juice
2 teaspoons honey or maple syrup

Method

Heat a BBQ plate over a medium/high heat. Brush the bread with oil and grill for 2-3 minutes each side, or until crisp. Allow to cool before breaking up into small crispy rough croutons.

Coat the chicken with a little olive oil, cumin and sea salt. Grill the chicken for 3 minutes each side, or until cooked through. Allow to rest before slicing.

In a large bowl, combine tomatoes, cucumber, capsicum, lettuce, parsley, mint, radish, onion and chicken. Whisk together olive oil, sumac, lemon juice, honey and a good pinch of sea salt flakes. Add the crispbread into the salad and pour over the dressing. Using clean hands, toss the salad to coat everything well in the dressing. Place onto a serving plate and serve immediately.

Recipe by Courtney Roulston

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Grilled Caulini with Chipotle Yoghurt

Grilled Caulini with Chipotle Yoghurt

Ingredient

2 pack of caulini
2 tbs extra virgin olive oil
Generous pinch of sea salt flakes
1 cup Jalna Greek yoghurt
2 tbs chopped chipotle in adobo sauce
½ lime, juiced

Method

Heat the grill plate on a BBQ until it begins to smoke.

Meanwhile, combine the caulini, extra virgin olive oil and salt in a mixing bowl and toss to coat evenly.

Place caulini on the grill and cook until charred on the outside but still a little crisp inside.

Meanwhile, in a small bowl, combine the yoghurt, chipotle and lime juice and mix well.

Serve grilled caulini and chipotle yoghurt side by side.

Recipe by Michael Weldon

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Black Rice Pudding with Stewed Fruits

Black Rice Pudding with Stewed Fruits

Ingredient

Black Rice Pudding
100gm black rice
100gm black quinoa
1200ml water
1 pinch salt
100ml orange juice
1 cinnamon quill
2 cardamom pods
1 star anise
1 tblsp honey
400ml coconut milk
100gm sago
The zest of 1 orange

Stewed Fruits
1 bunch rhubarb, cut into 5cm pieces
1 pear, peeled and cut into 12 wedges
60gm caster sugar
1 vanilla pod, cut in half and seeds scraped

Nuts and Seeds
60gm roasted chopped almonds
30gm toasted buckwheat
20gm toasted pepita seeds     
20gm white and dark sesame seeds

Method

Black Rice Pudding
Take a large saucepan on high heat and add the black rice and quinoa and dry roast for 2-3mins. This will help to release a more nutty flavour, particularly within the quinoa.

Add the water, salt, orange juice, cinnamon, cardamom, star anise, and honey. Bring to boil and then reduce to simmer, cooking and stirring constantly for 15-20mins or until the rice and quinoa become soft.

Add the coconut milk and sago. It may look like there’s a lot of liquid but the sago will absorb everything. When you can still see a pinhead-sized white hard centre of the sage, remove the pot from the heat. Add the orange zest and serve with the stewed fruits and nuts and seed mix.

Stewed Fruit and Nuts and Seeds Mix
Preheat the oven to 190 degrees.

Take a medium sized bowl, add the rhubarb, pear, sugar and vanilla pod and mix well. Lay this mixture on a baking tray and bake for 10-15mins or until dark caramel tones form on the fruit.  

For the nut and seed mix, take a bowl and mix the almonds, buckwheat, pepitas and sesame seeds until well combined. Sprinkle generously over the top of your porridge.

Tip: if you don’t consume it all in one day, you can easily reheat it, but you will need to add more liquid as the sago is very thirsty and will set the mixture hard.

Recipe by Andy Allen

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Roasted Tomato, Prawn and Fennel Risotto

Roasted Tomato, Prawn and Fennel Risotto

Ingredient

500g cherry tomatoes on the vine
4 cloves garlic, peeled, halved
1/3 cup (80ml) Red Island olive oil
4 cups low salt chicken stock
1 brown onion, diced
1 cup Arborio rice
1/3 cup dry white wine
40g butter, diced
30g Parmesan cheese, grated from a block, plus extra to serve
300g peeled green/raw Australian king prawns
1 bunch basil, leaves picked
Cracked black pepper to serve
2 bulbs baby fennel, thinly sliced
Zest and juice of 1 lemon

Method

Preheat the oven to 180 degrees C. Toss the tomatoes in a bowl with the garlic and half the oil. Place on a lined oven tray and cook for 25 minutes, or until wrinkled and split.

Place the roasted tomatoes and garlic in a blender along with the chicken stock and blend until smooth.

Heat the remaining oil in a large non-stick frying pan over a medium heat. Add the onions and cook until translucent. Add the rice and stir for 2 minutes to coat the rice in oil and you can hear it `singing`. Add the wine and cook off until it has nearly evaporated. Pour in ½ cups of the tomato stock into the rice in batches, stirring in between, until all the stock has been soaked up by the rice (this should take about 20 minutes). Add in the prawns and cook for 2 minutes, or until they are just cooked through. Stir through the butter and Parmesan cheese and check for seasoning.

Toss the fennel with lemon juice, zest, oil and salt.

Top the risotto with dressed shaved fennel, basil leaves and extra black.

Recipe by Courtney Roulston

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Butterflied Leg of Lamb with Tomato Lemon and Rosemary Marinade

Butterflied Leg of Lamb with Tomato, Lemon and Rosemary Marinade

Ingredient

1 boneless lamb leg
5 garlic cloves
5 rosemary sprigs
2 tomatoes, quartered
2 lemon
1/4 cup Red Island extra virgin olive oil

Yoghurt Dressing
½ cup Jalna greek yoghurt
1 tbs Red Island extra virgin olive oil
1 tbs tahini
3 garlic cloves, peeled

Salad
2 tomatoes, diced
1 cucumber diced
1 red onion sliced
½ bunch oregano
2 tbs Red Island extra virgin olive oil
Pita breads
Sea salt to serve

Method

Combine the garlic, rosemary, tomatoes and lemons in a bowl, cover with olive oil and a pinch of salt. Squeeze together and then pour over lamb to marinate.

On a smoking hot griddle pan or BBQ cook the lamb leg, turning regularly until cooked through it should take around 15minutes. Once cooked place the lamb in a tray to rest.

Combine the yoghurt, olive oil, tahini, garlic cloves and a pinch of salt in a jug and blend until smooth.

Combine the tomatoes, cucumber, red onion, oregano, olive oil and sea salt, toss together until fully dress.

Toast off the pita and carve the lamb.

Serve family-style and let people make their pitas.

Recipe by Michael Weldon

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Raw and Grilled Brussel Sprout Salad with Apple, Lime and Hazelnuts

Raw and Grilled Brussel Sprout Salad with Apple, Lime and Hazelnuts

Ingredient

650g Brussels sprouts
1 tablespoon Red Island olive oil
Sea salt to taste
2 Golden/French shallots, sliced
1 large green apple, sliced
2 long red chilli, finely sliced
½ bunch mint, leaves picked
½ bunch basil, roughly chopped
1 cup roasted hazelnuts, roughly chopped

Dressing
Juice & zest of 2 limes
2 teaspoons sesame oil
1 tablespoons fish sauce
1 tablespoon maple syrup
2 tablespoons Red Island extra virgin olive oil

Method

Preheat a BBQ plate or frying pan over a medium/high heat. Slice half of the Brussel sprouts into thirds lengthways and toss in a bowl along with the oil and salt.

Grill the sprouts for 5-6 minutes, or until charred and slightly softened.

Remove from the grill and allow to cool.

Finely shred the remaining Brussels sprouts and place into a large bowl.

Add in the shallots, apple, chilli, mint, basil, hazelnuts and grilled sprouts.

Whisk all the dressing ingredients together

Recipe by Courtney Roulston

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