Roasted Tomato Sugo

Roasted Tomato Sugo

Ingredient

1kg roma tomatoes
1/2 bunch thyme, leaves removed
1/2 bunch rosemary, leaves removed
6 garlic cloves, finely sliced
2 brown onions, roughly diced
1.5 tbs salt
2 tsp pepper
150ml Red Island extra virgin olive oil
2 lemons, juiced
1 bunch parsley leaves, roughly chopped

Method

Pre heat your oven to 160 degrees.

Remove the core from the tomatoes and cut them into quarters. drizzle with olive oil and season with salt and pepper. Roast the tomatoes for 45 minutes.

While the tomatoes are roasting place a large saucepan over a medium to low heat. Add 50ml of the olive oil and the diced onions, garlic, rosemary and thyme leaves. Cook the mixture out for 15 minutes, making sure you don’t get any colour on the onions.

Once the tomatoes have come out of the oven roughly chop them on a board. Add the chopped tomatoes and parsley to the saucepan and cook out for a further 10 minutes.

Finally, season the sugo with the lemon juice, salt and pepper and the rest of the olive oil.

Recipe by Andy Allen

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Soba Noodle Salad with Broccoli and Miso Dressing

Soba Noodle Salad with Broccoli and Miso Dressing

Ingredient

80ml rice bran oil
1 large head of broccoli, cut into florets
1 medium eggplant, cut into 3cm cubes
1/2 packet soba noodles
1 bunch coriander, washed and roughly chopped
75ml miso dressing
Furikake seasoning to garnish

Miso dressing
125g white miso
200g grape seed oil
50ml white wine vinegar
100ml warm water

Method

Pre heat your oven to 240 degrees.

Place the broccoli florets and eggplant onto two separate roasting trays. Give both trays a good drizzle of rice bran oil and season well with salt and pepper.

Roast the eggplant and broccoli at 240 degrees for 15 - 20 minutes. Remove from the oven and leave to cool.

While the vegetables are cooking, cook the soba noodles in a pot full of boiling salted water for 7 minutes. Once they're cooked, strain them off and refresh them in ice water.

Once they're cooled, strain from the water and then toss with 15ml of rice bran oil.

For the miso dressing, pour in the miso and white wine vinegar into a blender. Blend on high for 10 seconds or until the miso and vinegar are combined.

Reduce the speed of the blender to medium and slowly start to add the grape seed oil. Continue to slowly add the oil until it’s all been emulsified. Add the warm water slowly at the end to thin the dressing out.

Place the broccoli, eggplant, wakame, coriander and soba noodles into a large mixing bowl. Add the miso dressing and a touch of salt. Give the salad a good mix so that everything is coated in the dressing.

Taste the salad before you plate to make sure that it has enough dressing and is seasoned correctly. You should taste a slight hint of miso.

Pour the salad out onto your serving bowl and generously top with the furikake seasoning.

Recipe by Andy Allen

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Pork and Prawn Dumplings

Pork and Prawn Dumplings

Ingredient

Dumpling filling
200g pork mince
20 raw green prawns, peeled and de-veined
1 tablespoon ginger, finely grated
2 cloves garlic, crushed/grated
1 tablespoon coriander stems, finely sliced, tops reserved for garnish
2 green spring onions/scallions, finely sliced
1 teaspoon sesame oil
1 tablespoon light soy sauce
1 packet won ton wrappers (20)
1 egg, beaten for brushing

Chili Oil:
2 tablespoons dried chili flakes
½ teaspoon Chinese 5 spice powder
1 tablespoon roasted white sesame seeds
1 bay leaf
2/3 cup sunflower oil

Method

To make the chili oil, place the chili flakes, 5 spice powder, sesame seeds and bay leaf into a heatproof bowl. Heat the oil until nearly smoking, then carefully pour over the chili mixture. Mix with a metal spoon while the oil is hot so everything cooks evenly. Once cool, remove the bay leaf and place into a jar. The longer the oil sits, the more fragrant it will get.

Place all the dumpling filling ingredients in a bowl, and mix well.

Place the won ton wrappers on a clean tea towel. Place 1 heaped teaspoon of the mixture in the centre of the wrapper. Brush the outside of the wrapper with a little egg. Fold the dumpling over to form a triangle shape, ensuring that no air is inside. Place a little egg on one corner of the dumpling, and bring it around to meet the other side, (this will form a collar on the dumpling and allow the sauce to sit in the pocket). Repeat with all the dumplings and keep under a clean damp cloth.

Bring a large, wide-based frying pan of salted water up to a gentle simmer. Slide the dumplings into the pan and gently poach for 5-6 minutes, occasionally moving around to ensure they do not stick.

Remove with a slotted spoon and place into a shallow serving bowl. Drizzle with chili oil and reserved coriander sprigs.

Recipe by Courtney Roulston

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Corn, Chickpea and Avocado Salad With Spicy Lime Dressing

Corn, Chickpea and Avocado Salad With Spicy Lime Dressing

Ingredient

5 cobs fresh corn
2 tablespoons Red Island extra virgin olive oil
sea salt for seasoning
2 x 400g tins chickpeas, rinsed, drained
2 Lebanese cucumbers, sliced into 1cm cubes
1 large avocado, peeled sliced into 2cm cubes
3 green shallots/scallions, finely sliced
½ bunch coriander, leaves picked into stems

Dressing:
2/3 cup kewpie/whole egg mayonnaise
1 tablespoon Sriracha chili sauce
1/3 fresh lime juice, plus extra wedges to serve
1 tablespoon pure maple syrup
sea salt to taste

Method

Heat a non-stick frying pan over a medium/high heat. Slice the kernels from the corn cobs and place into the pan along with the oil and a pinch of salt. Cook for 5 minutes, or until slightly charred.

Allow corn to cool slightly before placing in a bowl along with the chickpeas, cucumbers, avocado and scallions. Gently toss the salad and place into serving bowls.

Whisk all the dressing ingredients together and drizzle over the corn salad. Garnish with coriander sprigs & extra lime wedges on the side.

Recipe by Courtney Roulston

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Shawarma Roast Cauliflower With Tahini and Pomegranate

Shawarma Roast Cauliflower With Tahini and Pomegranate

Ingredient

1 large whole cauliflower, outer leaves on
3 tablespoons Red Island olive oil
1 teaspoon ground cumin
1 teaspoon ground sumac
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
1 long green chillie, sliced
1/3 cup pomegranate seeds
2 tablespoons round mint leaves, finely sliced
2 tablespoons pinenuts, toasted

Tahini Sauce:
2 tablespoons tahini
1 small clove garlic, minced
2 tablespoon lemon juice
1 tablespoon maple syrup
1/3 cup warm water

Method

Preheat the oven to 180 degrees C and place the rack in the middle position.

Trim off some of the larger outer leaves from the cauliflower, but leave some intact to protect the cauliflower as it cooks.

Cutaway the base of the stalk so the cauliflower can sit flat, then cut a cross down into the base.

Bring a large pot of salted water up to a simmer and place the cauliflower upside down in the water and cook for 5 minutes to begin the cooking process.

Remove from the water and drain before placing onto a lined oven tray.

In a bowl mix the olive oil, spices and sea salt, then rub all over the cauliflower.

Roast for 40-45 minutes, or until the cauliflower is tender when a small knife is inserted.

Allow the cauliflower to rest for 5 minutes before placing onto a serving plate.

Drizzle with tahini sauce and scatter over green chillie, pomegranate, mint and pinenuts before serving.

Recipe by Courtney Roulston

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Midweek Pasta With Blistered Cherry Tomatoes, Anchovy, Garlic And Chilli

Midweek Pasta With Blistered Cherry Tomatoes, Anchovy, Garlic And Chilli

Ingredient

500g of your favourite pasta
1.5 punnets of cherry tomatoes, halved
Anchovy fillets, roughly chopped
1 large red onion, finely diced
2 cloves garlic, peeled and finely diced
1 tsp chilli flakes
1 lemon, juice and zest
1/4 cup Red Island extra virgin olive oil
1 tbs capers
1/2 bunch basil, roughly chopped
100g parmigiano reggiano

Method

Start by placing your pasta in a large saucepan full of boiling salted water.

In a large frying pan, place half olive oil into the pan over a medium heat.

Throw in the onion, garlic, anchovy, chilli and capers and sweat down until the onions become translucent. This should take about 3 minutes.

Add the halved cherry tomatoes and turn the heat up to high. We’re looking for the tomatoes to just start to collapse, which should take about 2-3 minutes. Season the mix well with salt and pepper at this point.

From there, add the rest of your olive oil, the lemon juice and zest and the basil. Lastly we want to drag all of the pasta from the boiling water to the frying pan, making sure you pull in some of the pasta water.

Once all of the pasta is in the pan, toss around to coat the pasta in the sauce.

Split the pasta between a couple of bowls, grate over some parmesan cheese and get stuck in!

Recipe by Andy Allen

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Roast Pumpkin With Spiced Yoghurt Glaze and Chickpea Crumble

Roast Pumpkin With Spiced Yoghurt Glaze and Chickpea Crumble

Ingredient

½ large sized Jap pumpkin, skin on (around 6 thick wedges)
4 tablespoons Red Island extra virgin olive oil
Sea salt to taste
1 tablespoon pomegranate molasses to serve
¼ bunch coriander leaves to serve
1 French shallot, sliced into thin rounds
Cracked black pepper to serve

Spiced Yoghurt:
2 cups Natural Jalna Yoghurt
1 teaspoon whole cumin seeds
¼ teaspoon ground cinnamon

Chickpea Crumble:
1 x 400g can Coles chickpeas, drained, roughly chopped
2 tablespoons sesame seeds
2 tablespoons sunflower seeds
2 tablespoons pepita seeds

Method

Preheat the oven to 180 degrees C. Place the pumpkin wedges onto a lined oven tray and drizzle with 2 tablespoons of the oil and a pinch of sea salt flakes.

Roast the pumpkin for 40 minutes, or until tender, but still holding shape. Allow the pumpkin to cool at room temperature.

Meanwhile, place the chopped chickpeas onto a separate lined tray and drizzle with remaining oil and season with sea salt. Roast the chickpeas for 30 minutes, stirring occasionally, or until crunchy. Place the sesame seeds, sunflower seeds & pepita seeds into the oven with the chickpeas for 5 minutes, or until toasted.

Dry roast the cumin seeds and crush in a mortar and pestle. Whisk the cumin and cinnamon through the yoghurt in a bowl.

To serve, once pumpkin wedges have cooled on the tray, glaze with the spiced yoghurt. Scatter the cooled crumble over the yoghurt, drizzle with pomegranate molasses, coriander sprigs, shallot rounds and black pepper.

Recipe by Courtney Roulston

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Sweet Potato, Red Onion and Blue Cheese Omelette

Sweet Potato, Red Onion and Blue Cheese Omelette

Ingredient

1 large sweet potato - peeled and diced into 1cm cubes
1 large red onion - peeled and cut into 1cm slices
2 tsp dried oregano
1tbs Red Island extra virgin olive oil
1/2 bunch fresh parsley - picked and roughly chopped
75g stilton blue cheese cheese

Garnish
1/2 bunch parsley - washed and leaves picked
1 shallot - peeled and finely slice
Juice of half and lemon.
8 eggs - 2 per person

Method

Preheat your oven to 200 degrees.

Place the onion and sweet potato into a large roasting pan. Drizzle over the olive oil and season with salt, pepper and oregano. Mix everything together so that the veggies are coated in the olive oil. Roast at 200 degrees for 10-12 minutes or until the sweet potato is just cooked.

Place two eggs, in three different bowls and whisk them together until they’ve just broken up.

Place a medium-sized non-stick frying pan over and medium heat.

Once the pan is hot, drizzle in a couple of teaspoons of extra virgin olive oil and add in one bowl of eggs. Pick the pan up and slowly start to swirl the eggs around the edge of the pan. You'll notice the eggs starting to cook around the outside. Place the pan back on the heat and season with salt and pepper. Now start to arrange the sweet potato, red onion, parsley and blue cheese around one half of the egg mix. You’ll need to work fast here so that they don’t overcook the eggs.

Next, using a spatula, you wont to fold back the empty side of the eggs over the top of the filling. Transfer onto your serving plate and top with the parsley leaves, sliced shallot, dressed with a squeeze of lemon.

Recipe by Andy Allen

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Chicken and Tarragon Pie

Chicken and Tarragon Pie

Ingredient

600g Chicken thighs, cut into chunks
2tbs plain flour
2 Leeks, sliced
1 Carrot, diced
50mls White wine
400mls reduced salt Chicken Stock
100mls cream
½ bunch of tarragon, leaves picked
Sea salt
Black Pepper
2 sheets of puff pastry, thawed
Red Island Extra virgin olive oil
1 egg

Method

In a medium frypan, heat a drizzle of oil over a medium heat. Add the chicken and cook until browned all over.

Add the leek and carrot, sweat for a couple of minutes.

Add the wine and cook out until mostly reduced. Top with stock and bring to the boil then reduce to a simmer. Cook for 25-30 minutes until the chicken is cooked through. Add the cream, tarragon and lemon zest, warm through.

Transfer pie mixture to a bowl and cool in the fridge.

Back in the same frypan or in an oven safe dish, add pie mixture then top with the pastry. Crimp the edges and glaze the top with egg yolks. Make 2 cuts into the pastry to allow steam to release.

Cook in a 180deg C oven until for 25-30 minutes until the pastry is golden and flaky.

Serve straight way from the oven.

Recipe by Michael Weldon

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Crisp Skin Duck Breast with Peach, Tarragon and Honey

Crisp Skin Duck Breast with Peach, Tarragon and Honey

Ingredient

2 Luv-a-Duck Duck breasts
4 Peaches, quartered
1 Onion, cut into rings
2tbs honey
1tbs butter
1 lemon, juice
1 bunch tarragon, leaves picked
1 bag Butter Leaf Mix
¼ cup roast almonds, diced
Red Island Olive oil
Sea Salt

Method

Place the duck breasts skin side down in a cold pan. Place the heat over a medium heat and cook on the skin side for ¾ of the cooking time. Once the fat is rendered and the skin is golden turn and cook until the other side is set. Once cooked remove from the pan and leave to rest.

In the same pan, the duck was cooked in add the honey and butter, cook until the honey and butter melts. Add the lemon juice and pinch of salt, stir through and remove from the heat.

In a griddle pan grill the peaches and onions until they get bar marks and soften slightly.

Slice the duck into thin pieces.

To serve, lay the leaves on a platter, top with peaches, onion and duck. Then drizzle over the dressing, making sure to dress every piece of duck. Finish with the tarragon leave and almonds.

Recipe by Michael Weldon

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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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