Red Onion Bhaji With Mango Chutney Yoghurt

Red Onion Bhaji With Mango Chutney Yoghurt

Ingredient

3 red onions, peeled, sliced into thin strips
2 long green chilies, finely chopped
½ bunch coriander, plus extra sprigs to serve
Red Island extra virgin olive oil for frying (around 4 cups)
1 cup Jalna natural yoghurt
2 tablespoons mango chutney (Pataks brand)
Lemon cheeks to serve

Bhaji Batter
2 eggs
2 teaspoons garam masala
1 teaspoon ground turmeric
½ teaspoon ground chilli
Sea salt to taste
¾ cup Besan/chickpea flour
1/3 cup corn flour
1-2 cups cold water

Method

Heat the oil in a wok to 160 degrees.

Place the sliced onion, green chilli and coriander in a bowl.

In a separate bowl add the eggs, garam masala, turmeric, chilli powder and sea salt. Whisk until combined then add in the flours. Mix until thick, then slowly pour in the water, until you have a smooth batter that is the consistency of thick cream. Add the onion mixture into the batter and using clean hands or gloves, mix in the onion mixture so everything is evenly coated lightly in the batter.

Place small handfuls of the mixture into the hot oil. Fry for 2-3 minutes, turning occasionally or until golden and crispy. Remove with a slotted spoon and drain on kitchen paper. Season with sea salt while hot and repeat with the remaining bhaji mixture.

Swirl the mango chutney through the yoghurt and place into a serving bowl.

Place the bhaji onto a platter with the yoghurt and extra coriander sprigs.

Recipe by Courtney Roulston

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Toasted Kimchi And Gruyere Sandwich

Toasted Kimchi And Gruyere Sandwich

Ingredient

1 rye Vienna loaf, thickly sliced diagonally into 8 pieces
4 tbs Dijon mustard
200g gruyere, coarsely grated
200g mozzarella, coarsely grated
2 cups kimchi
Cracked black pepper, to season
75g unsalted butter, melted
Cornichons to serve

Method

Look, we’re making a toasted sandwich here. Spread the mustard on the inside sides of each slice of bread. Add a layer of each cheese and kimchi to four slices of bread. Don’t forget to season with pepper. Place the remaining slices of bread on top, mustard side down.

The only tip I’ll give you is to paint the outsides of the sandwich with melted butter before the sandwich goes into a hot grill pan or frying pan. Cook over low-medium heat for 3-4 minutes each side or until golden on the outside and the cheese has melted on the inside. Cut in half to serve. Thread a few cornichons onto skewers, stack the two halves and thread the skewer through to secure the stack.

Recipe by Andy Allen

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Roasted Cauliflower Soup With Pepita Dukkah

Roasted Cauliflower Soup With Pepita Dukkah

Ingredient

Soup
1 large cauliflower, cut into florets
50ml Red Island extra virgin olive oil
1L vegetable stock
100g butter
Salt and pepper

Pepita Dukkah
150g sesame seeds - toasted
150g fennel seeds
300g coriander seeds
150 cumin powder
500g toasted pepitas
50g salt flakes

Method

Soup
Preheat your oven to 220 degrees.

Place the cauliflower florets into a roasting tray, toss in the olive oil and season with salt and pepper. Roast in the oven for 30 minutes. The cauliflower will get some colour but that’s what we want.

Transfer the cauliflower to a large pot and cover with the vegetable stock.

Bring the mixture to the boil and then carefully transfer it to a blender. Blend on high until the soup is smooth. Season again with salt and pepper.

Pepita Dukkah
Preheat your oven to 180 degrees.

Place the fennel seeds and coriander seeds into a roasting tray. Dry roast in the oven for 5 minutes.

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 and the duke will last for up to a year.

To plate the dish, heat the soup up until it starts to boil and transfer to your serving bowls. Give each dish a drizzle of extra virgin olive oil and a dusting of dukkah. Serve with some bread.

Recipe by Andy Allen

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Green Eggs And Ham Pasta Salad

Green Eggs And Ham Pasta Salad

Ingredient

1 pack Wagon Wheel Pasta
Sea salt
150g Frozen peas, defrosted
1 bunch parsley
1 bunch basil
2 eggs, whipped
½ cup parmesan cheese
1tsp black pepper
Red Island Extra Virgin Olive Oil
60g Baby Spinach
150g Sliced Ham, shredded
1 Burrata ball

Method

In a large pot of boiling seasoned pasta water cook the pasta following the instructions on the pack.

In a bowl or jug combine the peas, parsley, basil, eggs, cream, parmesan cheese, sea salt, black pepper, Extra Virgin olive oil and baby spinach. With a stick blender blend until the sauce ingredients all combine and the mixture has no large chunks, but this doesn’t need to be perfectly smooth.

In a large bowl combine the green sauce mixture with the pasta. Working quickly mix the pasta and the sauce together. The heat from the pasta will cook the eggs in the sauce and this will help the sauce coat the pasta. Add the ham and a few extra spinach leaves, gently mix through the pasta to combine.

Serve in a large bowl topped with a few basil and parsley. Break the burrata into a few pieces and dot over the pasta to melt.

Recipe by Michael Weldon

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Vegetarian Muffaletta

Vegetarian Muffaletta

Ingredient

1x 25cm Italian style round cob loaf bread (it’s important to have this bread)
400g pumpkin, peeled, sliced into thin 3mm wedges
20 slices provolone cheese
3 large red capsicums, sliced into thick strips
1.5 cups fresh ricotta cheese
100g baby spinach leaves

Olive Salad
1 cup pimento stuffed olives, drained
¾ cup pitted Kalamata olives
1 tablespoon capers, rinsed
1 cup Giardiniera pickles, drained
½ cup flat leaf parsley
1 tablespoon red wine vinegar
2 tablespoon Red Island olive oil

Method

Preheat the oven to 200 degrees Celsius. Place the sliced pumpkin in a single layer on a tray and the capsicum onto another tray and drizzle with oil and salt. Roast the pumpkin for 15 minutes, or until just soft, but still holding its shape.

Roast the capsicum for 30 minutes, or until coloured and soft. Peel the skin from the capsicum and set aside to cool.

To make the olive salad, place the olives, capers, roasted red pepper, pickles, parsley, vinegar and oil in a food processor. Pulse until coarsely chopped, scraping down the sides of the bowl as you blitz. Transfer to a bowl and set aside.

Slice the cob in half horizontally through the center. Remove the soft inside to hollow out both sides of the cob, leaving about a 1.5cm shell.

Evenly spread half of the olive salad onto both sides of the bread, pressing down with a spoon. Layer the pumpkin, capsicum, provolone, ricotta, spinach and remaining olive salad inside the cob until it is full, pressing down gently in between each layer.

Place the two cob halves together and cover tightly with cling wrap and place onto a plate. Cover with an upturned plate and place a heavy weight, like a can on top to weigh it down. Refrigerate for 4-6 hours to set.

Unwrap from the plastic and cut into thick wedges to serve.

Recipe by Courtney Roulston

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Smoked Salmon Rillettes With Dill And Creme Fraiche

Smoked Salmon Rillettes With Dill And Creme Fraiche

Ingredient

400g hot smoked salmon
200g crème fraiche
1/2 bunch Dill, roughly chopped
2 eschallot, finely diced
Zest of 2 lemons
Juice of 1 lemon
2 tbs capers, roughly chopped
Salt and pepper to taste

Method

Roughly flake the hot smoked salmon into a bowl. Be sure not to break it up too much as when you stir the rest of the ingredients together, it will breakdown further.

Place the rest of the ingredients into the bowl with the salmon and fold together.

Serve with toasted sourdough or lavosh.

Recipe by Andy Allen

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Beef Kibbeh With Green Hummus And Pepita Dukkah

Beef Kibbeh With Green Hummus And Pepita Dukkah

Ingredient

Beef Kibbeh
500g Coles graze grass fed beef mince
Sea salt to taste
1 red onion, finely grated
½ cup mint leaves, chopped,
2 teaspoons lemon zest
1 teaspoon ground all spice
1 teaspoon ground cumin
½ teaspoon ground cinnamon

Green Hummus
1 x 400g can chickpeas, drained
1 Tablespoon tahini paste
1 cup baby spinach leaves
¼ bunch coriander, chopped
¼ bunch basil, leaves picked
¼ bunch parsley, chopped
1 clove garlic, peeled
2 Tablespoons lemon juice
2 Tablespoons Red Island olive oil
1 Tablespoon honey

Pepita Dukkah
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seeds
¼ cup Pepita seeds
1 Tablespoon roasted white sesame seeds
Sea salt and black pepper

Method

Green Hummus
To make the green hummus, place all the ingredients into the jug of a stick blender or upright blender and blitz until smooth. Adding a little extra water or oil if the mixture needs loosening. Set aside.

Pepita Dukkah
For the dukkah, toast the coriander and cumin seeds for 1 minute before placing into a mortar and pestle. Crush before adding in the pepita seeds, sesame seeds, salt and pepper. Gently crush to combine everything, but still leaving a few chunks.

Beef Kibbeh
Preheat a BBQ plate over a medium/high heat. In a large bowl mix the beef mince, salt, onion, mint, lemon zest, all spice, cumin and cinnamon.

Using clean hands, mix the mince and divide into 8 even balls. Thread the mince onto skewers and shape into a sausage shape with your hands. Drizzle with a little olive oil and grill for 2-3 minutes each side.

To serve, place the hummus onto the base of a serving platter. Top with the warm kibbeh and garnish with dukkah and extra parsley.

Recipe by Courtney Roulston

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Pumpkin, Corn And Miso Congee

Pumpkin, Corn And Miso Congee

Ingredient

200g cooked jasmine rice
150g coarsely grated pumpkin
1 tbs finely grated ginger
1 head corn
500ml chicken stock
1 tsp sesame oil
Splash of Shaoxing wine
Soy and Pepper to taste

To serve
Fried shallots
Shredded spring onions
Toasted sesame seeds
Sliced long green chilli
Coriander

Method

Pop the pumpkin in a pot cover with chicken stock and wine, cook until soft.

Add the rice, then top up with enough stock to just cover, cut the kernels from the corn and add them along with the ginger. Cook for around 5 minutes.

Season with sesame oil, soy and pepper.

Garnish with shallots, spring onions, chilli, coriander and sesame seeds

Recipe by Darren Robertson

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Orange And Dates Scones With Honey And Yoghurt

Orange And Dates Scones With Honey And Yoghurt

Ingredient

1 cup Medjool dates, pitted and chopped (around 12 dates)
1tbs orange zest
1/3 cup fresh orange juice (around ½ squeezed orange)
2 cups Coles Wholemeal Self-Raising Flour
30g chilled Coles Unsalted Butter, cubed
1/3 cup Coles Caster Sugar
1 1/3 (330ml) buttermilk
½ cup thick Greek yoghurt to serve
2 tablespoons Coles Honey to serve

Method

Pre Heat oven to 200 degrees C.

Mix together chopped dates, orange zest and juice in a bowl. Set aside to soak.

Place the flour into a large mixing bowl along with the butter. Using clean hands and working quickly, rub the butter into the flour until it resembles fine bread crumbs.

Mix the sugar through the flour and create a well in the center. Add in the date mixture and pour in the buttermilk. Using a cutting motion with butter knife, gently mix the dough until almost combined.

Line a large baking tray with dust? extra flour and turn the dough out onto the lined tray. Using floured hands, bring the dough together and flatten onto a circle around 5-6cm high. Try not to work the dough too much.

Using a sharp knife, cut 12 wedges into the top and bake for 25 minutes, or until golden and fragrant. Serve scones warm with yoghurt and honey on the side.

Recipe by Courtney Roulston

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Potato Hash With Smoked Salmon

Potato Hash With Smoked Salmon

Ingredient

3 large starchy potatoes, grated
1 brown onion, finely chopped
2 tbs Red Island extra virgin olive oil
2 tbsp smoked paprika
2 tsp cumin
30g parmesan, finely grated
2-3 tbsp cornflour
1.5 tsp salt
2 tbsp cup mint, roughly chopped
2 tbsp cup parsley, roughly chopped
2 tbsp cup dill, roughly chopped
1/2 cup Red Island extra virgin olive oil
6 slices smoked, salmon to serve

Method

In a large mixing bowl combine the grated potatoes, finely chopped onion along with the spices, cornflour and Red Island Extra Virgin Olive Oil and mix until everything is just combined, and the mix holds together.

Preheat a non-stick frying pan over medium-high heat for 3-4 minutes before adding a good drizzle of Red Island Extra Virgin Olive Oil. Cook the rosti mix in desired sizes, I like 3 heaped tbsp per rosti. Cook the rostis for 5-6 minutes, turning once, until golden brown and cooked through. Remove from the heat and arrange in a serving dish.

Meanwhile, in a small mixing bowl combine the herbs and Red Island Extra Virgin Olive oil and mix gently together until you have a loose green sauce.

Drape smoked salmon over the rostis before spooning over the green herb sauce and serving.

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Classic Chuck Steak Cheese Burger and Mushroom Cheese Burger

Classic Chuck Steak Cheese Burger and Mushroom Cheese Burger

Ingredient

Classic Chuck Steak Cheese Burger
600 Chuck Steak, diced
4 Coles Brioche Style Buns
4 Slices Dairylea Burger Cheese
1 brown onion, 1/2 sliced thinly & ½ finely diced or grated
2 pickles, sliced
½ cup mayo
¼ cup ketchup
2tbs American mustard
1tsp hot sauce
2tbs dill pickle juice
1tsp smoked paprika
1tbs garlic powder
Sea Salt

Best Ever Mushroom Cheese Burger
4 slices of Burger Cheese
4 large flat mushrooms, stalk removed
½ cup plain flour
2 eggs, whisked
½ cup Panko crumbs
Red Island extra virgin olive oil for frying
4 Brioche buns
Oak lettuce to serve
Burger sauce

Method

Classic Chuck Steak Cheese Burger
Add the chuck to a food processor and chop with the pulse button until the mixture comes together and looks diced/minced. Add a pinch of salt and pulse once more.

In a small bowl combine the ½ diced onion, may, ketchup, mustard, hot sauce, pickle juice, paprika and garlic powder, mix together until smooth.

Divide the meat into 4 and make into patties, pressing thin.

Heat a frypan until smoked and cook the burgers cut side down until golden and toasted. Remove and brush out the pan.

Add the burgers to the pan and press each down with a spatula for 10-15 seconds. Cook halfway then flip. Top each burger with sliced onions and 2 slices of cheese. Cook until the patty is cooked and the cheese has melted.

Build your Cheese Burgers; bottom bun first, topped with sauce, then burger that has onions and melted cheese on it. Add the pickles and finish with the top bun spread with sauce. Then eat it!

Best Ever Mushroom Cheese Burger
Fold the cheese into quarters and place in the centre of the mushrooms. Dust with flour, coat with egg and coat in panko crumbs.

Heat extra virgin olive oil to 180c. Fry the mushroom until golden brown all over. Drain mushroom on a paper towel-lined plate and season with sea salt flakes.

In a dry pan, grill the cut side of the brioche buns.

Stack the burger and enjoy!

Recipe by Michael Weldon

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Peach Baklava Galette with Sour Cream Pastry

Peach Baklava Galette with Sour Cream Pastry

Ingredient

Pastry
185g plain flour, plus extra for dusting
¼ teaspoon baking powder
120g salted butter, cold, cut into cubes
90g sour cream, cold, cut into cubes

Baklava Filling
¼ cup walnuts, blitzed into crumbs
¼ cup pistachio nuts, blitzed into crumbs 
50 caster sugar
1 tablespoon plain flour
1 teaspoon cinnamon

Top Filling
4 large yellow peaches, sliced

Glaze
1 egg
1 tbs demerara sugar
Vanilla ice cream, yoghurt or double cream to serve

Method

Pastry
To make the pastry, place the flour, baking powder and butter into a food processor and blitz for 30 seconds or until the mixture looks like breadcrumbs. Add in the cream cheese and pulse again to form crumbs, then add in the cream and pulse until the mixture comes together into a dough.

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

Preheat the oven to 200 degrees. Mix together the baklava base ingredients in a small bowl and toss to combine.

Remove the pastry from the fridge and roll out onto a lightly floured work surface and roll into a rough 40cm circle around 3-4mm thick.

Carefully transfer the pastry to a large lined oven tray and sprinkle the pastry with half the baklava mixture leaving a 5cm border on the outside.

Fan the peaches over the baklava mixture and carefully fold the pastry border up and around the filling. Brush the egg mixture all around the outside of the pastry and sprinkle with demerara sugar.

Bake for 40 minutes, or until the pastry is golden. Remove from the oven and set aside to cool slightly before serving with cream or vanilla ice cream.

Recipe by Courtney Roulston

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Charred Broccoli Salad with Broccoli Stem Dressing

Charred Broccoli Salad with Broccoli Stem Dressing

Ingredient

1 head of broccoli
1 lemon
100g yogurt
2 tbs Red Island olive oil
Half a clove garlic
1 handful mint
1 handful parsley
1 shallot peeled
2 anchovies
1 green apple
60g parmesan (grated on a micro plane)
60g roasted bread trimmings
1 tbs roasted chopped almonds

Method

Fry the bread scraps in extra virgin olive oil until golden and crispy.

Slice the broccoli into quarters and season the broccoli with salt and a little extra virgin olive oil and chargrill for 4 - 5 minutes.

Slice the stalks of 1 of the heads of broccoli, cool slightly and place in a liquidiser. Add the anchovies, garlic, half of the herbs, yogurt, a little lemon juice, olive oil, salt and pepper.

Cut the apple into matchsticks.

Roughly chop the remaining broccoli.

In a large mixing bowl, add in the broccoli, apple, almonds, herbs and broccoli cream, season with salt and pepper, top with the croutons and the rest of the parmesan.

Recipe by Andy Allen

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Fusilli Alla Vodka with Basil, Chilli and Parmesan

Fusilli Alla Vodka with Basil, Chilli and Parmesan

Ingredient

¼ cup Red Island extra virgin olive oil
½ shallot, finely chopped
1 small garlic clove, finely grated 
½ cup (115g) tomato paste 
2 tbs vodka 
1 cup (240g) heavy cream
1 tsp chilli flakes 
Sea salt flakes and cracked black pepper for seasoning
2 tbs unsalted butter
¼ cup chopped fresh basil
30g parmesan, finely grated plus extra for serving 

Method

Finely chop the shallots and garlic. Place the shallots into a cold pan and add the oil and season with salt. Over a low-medium heat, cook the shallots, stirring occasionally until they turn translucent and soft, roughly about 5-10 minutes.

Add the garlic and cook for another 2 minutes, but make sure it doesn't turn black, otherwise, it is burnt and will be bitter and you'll have to start all again. Add tomato paste and cook, stirring occasionally, until the paste is brick red and starts to caramelise. This should take about 5 minutes.

Add vodka and cook, stirring constantly, until liquid is mostly evaporated, about 2 minutes. Add cream and red pepper flakes and stir until well blended. Season with salt and pepper, then remove from heat.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Add pasta to a skillet with sauce along with butter and ½ cup pasta cooking liquid.

Cook over medium-low heat, stirring constantly and adding more pasta cooking liquid if needed until the butter has melted and a thick, glossy sauce has formed. This should take about 2 minutes.

Season with salt and pepper and add parmesan, tossing to coat. Top with basil and extra parmesan and chilli flakes if you’d like.

Recipe by Luca Sbardella

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Oyster And Prawn Po Boy With Homemade Potato Chips

Oyster And Prawn Po Boy With Homemade Potato Chips

Ingredient

12 oysters, shucked
12 green prawns, peeled, tail intact
1 cup plain flour, plus extra for dusting
1 cup sparkling water, chilled
A handful of ice cubes
1 rustic baguette
½ iceberg lettuce, shredded
½ cup mayonnaise
½ cup Jalna greek yoghurt
1 tbs diced pickled onion
1 tbs pickled onion liquid
1 tbs Dijon mustard
1 garlic clove, finely grated
1 tsp cayenne pepper
4 large white potatoes, sliced thin on a mandolin
Sea salt flakes
Red Island extra virgin olive oil

Method

Heat the olive to 180c

In a large bowl rinse the sliced potatoes in cold water. Change the water 3 times. Then strain and dry in a salad spinner.

Cook the potatoes in batches in olive until crispy fried. Remove from the oil, drain on paper towel and season with salt. Repeat the process until all the chips are fried.

In a bowl mix together the mayonnaise, yoghurt, pickled onion, pickled onion liquid, Dijon mustard, garlic, cayenne and smoked paprika.

In a bowl, combine the flour, a pinch of salt and the sparkling water. Whisk together until smooth and just combined. Add a few ice cubes to the batter to keep it cold.

Dust the prawns and oysters in the extra flour then drop into the batter. Fry in the hot oil in batches until crispy and lightly golden. Repeat the process until all are fried.

Build the Po Boy with a thick layer of the remoulade, top that with the shredded lettuce. Add the oysters and prawns and top with more remoulade and the top bun.

Recipe by Michael Weldon

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Whole Roast Pumpkin Pie With Vegan Cashew Cream Dressing

Whole Roast Pumpkin Pie With Vegan Cashew Cream Dressing

Ingredient

1 medium sized whole Jap pumpkin
3 tablespoons Red Island olive oil
Sea salt to taste
1 teaspoon ground cumin
1 teaspoon ground sumac to serve
¼ bunch flat leaf parsley, leaves picked

Cashew Cream:
1 cup raw unsalted cashews
¼ cup lemon juice
1 small clove garlic, peeled
2 teaspoons pure maple syrup

Method

Heat the oven to 190 degrees.

Place the cashews into a bowl and cover with warm water and leave to soak for 45 minutes.

Cut the pumpkin in half horizontally and scrape out the seeds with a spoon. Place the two halves of pumpkin onto a lined oven tray and drizzle with 2 tablespoons of oil and season with sea salt.

Place the pumpkin seeds into a sieve and rinse thoroughly to remove the sticky coating. Pat dry and place the seeds onto a separate lined oven tray and rub with remaining oil and ground cumin.

Roast the pumpkin and seeds for 35-40 minutes, or until the pumpkin is cooked through and slightly coloured and the seeds are crisp. Remove from the oven and allow to cool before placing pumpkin onto a serving platter and slice into 6-8 thick wedges.

Drain the cashews and place them into a high-powered blender. Add in ¾ cup fresh water, lemon juice, garlic, tahini, maple and a pinch of sea salt. Blitz until smooth and thick.

Drizzle the cashew cream over the sliced pumpkin and scatter over roasted seeds, sumac and parsley just before serving.

Recipe by Courtney Roulston

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Salmon and Prawn in Baked Paper

Salmon and Prawn in Baked Paper

Ingredient

2 Salmon steaks
6 green Prawns, peeled and cleaned
1 lemon, sliced thinly plus extra for garnishing
1 bunch of Dill
1 bunch of Chives
1 bunch of Tarragon
50g Butter, diced
50mls white wine
Sea Salt
Red Island olive oil

Method

Preheat an oven to 180c.

Lay out a piece of baking paper. Place the salmon onto the paper, add the mussels. Top the salmon with lemon slices, dill sprigs, diced butter and a pinch of salt. Fold the paper over and crimp the sides until almost closed, add the white wine and close up the parcel. Place into the oven and bake for 10-12 minutes.

In a bowl combine the butter, orange zest, fennel seeds and a pinch of salt. Mix together until the flavourings are even combined. Place the butter onto the cling wrap and roll into a log. Place into the fridge to chill. Once chilled cut into coins.

In a pot of salted boiling water blanch the asparagus for 3-4 minutes. Then remove from the heat and place onto a serving plate. Place the butter coins on top and allow to melt.

Once the seafood is cooked serve in the paper bag and tear open just before eating. Serve the asparagus on the side.

Recipe by Michael Weldon

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Roasted Cabbage With Green Tahini, Pomegranate & Herbs

Roasted Cabbage With Green Tahini, Pomegranate & Herbs

Ingredient

Half a small cabbage - cut into 3 wedges
1tbs Red Island extra virgin olive oil
Salt and pepper

Green Tahini:
1 cup tahini
1 bunch flat leaf parsley - leaves picked
1 bunch coriander, washed and roughly chopped
1 garlic clove - peeled
Juice of 1 lemon
1/2 cup Red Island extra virgin olive oil
1tsp cumin powder
Salt and pepper to taste

Herbs to Garnish:
1/2 bunch parsley, leaves picked and roughly chopped
1/2 bunch mint, leaves picked and roughly chopped
1/2 bunch coriander, washed and roughly chopped
1/2 pomegranate - seeds removed

Method

Turn your oven up to 220 degrees.

Place a large non-stick pan over a high heat. While the pan is heating, season both sides of the cabbage wedges with a generous amount of salt and pepper.

Place the cabbage into the pan and cook for 5 minutes on high. You want to get some good colour onto the cabbage. Charred cabbage is tasty cabbage.

Turn the cabbage over and repeat the process on the other side. Next, transfer the cabbage into the oven and cook at 220 degrees for 25 minutes. The cabbage will start to soften and become tender.

Green Tahini
For the green tahini, place all of the ingredients into a blender and blitz on high for 20 seconds until smooth.

Place the cabbage wedges onto your serving plate, spoon over a generous amount of the green tahini, and garnish with chopped herbs and pomegranate.

Recipe by Andy Allen

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Mexican Grilled Chicken Salad With Coriander Yoghurt

Mexican Grilled Chicken Salad With Coriander Yoghurt

Ingredient

2 chicken breasts
1 cos lettuce, sliced
1 red onion, sliced
1 cucumber, sliced
1 pack of 90 second quinoa
1 avocado, diced
4 Corn Tortilla, sliced into strips
1tbs smoked paprika
1/4cup Pickled Jalapeños

Dressing
100g yoghurt
2 tbs Red Island olive oil
1tbs hot sauce
1 bunch of coriander, leaves picked, reserve some to garnish
1 lime
Sea salt
Olive oil

Method

Pre-heat an oven to 180c. Drizzle chicken with oil and season with salt.

Roast chicken breasts until cooked through (should take 10- 12 minutes). Allow to cool completely and dice.

Add the yoghurt, olive oil, hot sauce and coriander in a bowl and blend with a stick blender until smooth.

In a saucepan of hot oil. fry the tortillas until crunchy, strain and dry on paper towel. Season with salt and paprika.

Combine salad ingredients and the chicken in a bowl, mix together.

Add the dressing and mix the salad until everything is evenly coated.

Garnish with coriander, corn chips and lime.

Recipe by Michael Weldon

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Dad's Fish & Chips

Dad's Fish & Chips

Ingredient

4L of frying oil
750g flathead fillets

Batter:
200g plain flour
100g rice flour
30g salt
15g cracked pepper
375ml beer

Tartare:
200g whole egg mayonnaise
1/2 long Thai chilli, deseeded and finely diced
1 eschalot, finely diced
1 tbs baby capers, finely chopped
4 cornichons, finely chopped
1/3 bunch of dill, roughly chopped
1/3 bunch parsley, leaves removed and finely chopped
Zest and juice of 1 lemon
Salt and pepper to taste

Method

For me, I like to make my tartare well in advance. Once you’ve done all of your knife work, place the ingredients into a mixing bowl and mix together. The mayonnaise should only bind everything together. Place in the fridge until you’re ready to serve.

Preheat your oil in a deep fryer to 180 degrees

For the batter, place the plain flour, rice flour and salt and pepper into a large mixing bowl.

Give the flours a good mix together. Slowly start to add the beer until the batter starts to come together. You’re looking for the consistency of thin paint.

Dodge the flathead fillets through the batter until they’re well coated. Let the excess batter drip from the fillet and then transfer the fish to the hot oil. Continue the process until all of the fish is in the oil.

Depending on the size of the fish, cook for around 5 minutes. The batter should be golden and crispy and the fish should be just cooked through.

Season the fish with salt as soon as it comes out of the hot oil and serve alongside the tartare sauce.

Recipe by Andy Allen

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