Tri Colour Cauliflower & Blue Cheese Penne

Tri Colour Cauliflower & Blue Cheese Penne

Recipe By Michael Weldon

Ingredients

• 500 g San Remo penne, no. 18

• 1 onion, diced

• 2 garlic cloves, diced

• 1 tsp chilli flakes

• 2 sprigs of rosemary, leaves picked and diced

• ½ Coles yellow cauliflower, diced

• ½ Coles green cauliflower, diced

• ½ Coles purple cauliflower, diced

• 150 g Coles blue cheese

• sea salt

• olive oil

Method

• Bring a large pot of water to the boil. Add a good pinch of salt and the diced cauliflower, blanch for 1 minutes. Remove from the boiling water.

• Add the pasta to the pot and cook following back of pack instructions. 

• In a large frypan over a medium heat warm a drizzle of olive oil, add the onion with a pinch of salt. Fry until the onion softens then add in the garlic and chilli flakes, fry off for a minute or so. Add in the cauliflower and fry off until caramelized. 

• Add in the rosemary and a ladle of the pasta water. When the pasta is cooked add into the frypan with the blue cheese. Add the and another ladle of water and cook until the blue cheese melts.

• Serve straight away with a bit of extra blue cheese sprinkled over the top. 

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Spaghetti with Chicken & Turkey Ragu

Spaghetti with Chicken & Turkey Ragu

Recipe By Michael Weldon

Ingredients

• 500 g San Remo spaghetti no. 5

• 1 onion, diced finely

• 2 carrots grated

• 1 celery sticks, diced

• 2 garlic cloves, sliced

• 300 g Coles chicken mince

• 300 g turkey mince

• 2 sprigs of thyme

• 2 bay leaves

• 2 tbs tomato paste

• 2 tins of tomatoes

• ½ cup Coles full cream milk

• 1 tsp black pepper

Garnish

• ¼ bunch parsley, chopped finely 

• parmesan cheese

Method

• Heat a large saucepan over a medium heat. Add a drizzle of extra virgin olive oil, the onion and a pinch of salt to the pan, cook until the onion softens. Add the carrots, celery and garlic, cook till it begins to soften. Add the mince and brown off. 

• Add the tomato paste and fry off. Add the thyme and bay leaves. Add the diced tomato and milk. Bring up to the boil then reduce to a low simmer. This is where you can choose how long your cook the ragu for, the longer and slower you cook it for the more flavour the sauce will have and the more tender it will be. Cook for at least 1 hour or up to 4 hours for more flavour. 

• Cook the pasta in a large pot of boiling water following the pack instructions.

• Taste the sauce and adjust to your liking. Once the pasta is cooked add to the sauce along with the cheese and parsley. Add a spoon of the pasta water, stir the mixture with a spoon to make the sauce coat the pasta.

• Serve topped with extra chopped parsley and parmesan cheese.

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Roman Artichoke Salad with Parmesan & Pepper

Roman Artichoke Salad with Parmesan & Pepper

Recipe By Courtney Roulston

Ingredients

• 6 medium sized fresh artichokes 

• 2 lemons 

• 2 tbs flat leaf parsley 

• 1 tbs mint, leaves picked 

• 2 cloves garlic

• sea salt to taste 

• ½ cup (125ml) Squeaky Gate extra virgin olive oil 

• 25 g parmesan cheese, peeled from a block with a veg peeler 

• ½ tsp freshly ground black pepper 

• 1 cup Coles vegetable stock

Method

• To prepare the artichokes, fill a large bowl with water and squeeze in one of the sliced lemons. Remove the tough outer leaves from the artichokes and peel the outer layer from the stems. Cut off the top of the artichoke and remove the silky hairy middle with a spoon. Place into the lemon water immediately to stop them going brown and repeat with all artichokes then set aside.

• Place 1 tsp lemon zest, parsley, mint and garlic onto a chopping board. Chop into a fine paste and add into a bowl. Mix through a pinch of sea salt, 25ml of extra virgin olive oil and set aside.

• Stuff the tops of the artichokes with the parsley mixture, pushing down in between the leaves. Place the stuffed artichokes and the stems into a medium pot upside down-Placing them close together stops them opening up too much. Add in the stock and 80ml of extra virgin olive oil. Cover with a lid and cook for 25 minutes, or until tender. 

• Place the cooked artichokes onto a serving platter along with some of the cooking juices. Shave over the parmesan cheese and top with a drizzle of extra virgin olive oil and cracked black pepper.

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Silverbeet & Brussels Sprout Avocado Caesar

Silverbeet & Brussels Sprout Avocado Caesar

Recipe By Courtney Roulston

Ingredients

• 1 bunch silverbeet leaves, roughly chopped

• 3 cups Coles brussels sprouts, finely shaved 

• 1/3 cup whole roast almonds, sliced  

• 6 red radish, sliced into thin rings on a mandolin 

• 1 large avocado, peeled, cut into 6 wedges 

• 30 g parmesan cheese, peeled with a vegetable peeler 

Avocado Caesar Dressing

• 1 ripe avocado, peeled, seeded

• 2 good quality anchovy fillets 

• 1 tbs Squeaky Gate extra virgin olive oil 

• juice and zest of 1 lemon 

• 1 clove garlic, peeled

• 1 heaped tsp Coles dijon mustard 

• 1 tbs worcestershire sauce 

• 1 tsp Coles finest pure Canadian maple syrup (or honey) 

• sea salt and cracked black pepper to taste 

Method

• Place all the avocado caesar dressing ingredients into the base of a high-speed blender. Blitz until smooth and creamy, adding a dash of water if the mixture needs loosening. Set aside.

• Remove the stems from the silverbeet, roughly slice the green leaves and place into a large mixing bowl. Slice the brussels sprouts and add in with the silverbeet along with half the almonds, half the radishes and half the parmesan.

• Pour in a couple of tbs of the avocado dressing into the salad and gently toss to coat everything.

• Place the salad onto a serving platter and top with avocado wedges, remaining radishes, almonds, parmesan shavings, a drizzle of extra virgin olive oil and cracked pepper. 

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Lamb Burger with Homemade Pita

Lamb Burger with Homemade Pita

Recipe By Michael Weldon

Ingredients

Pita

• 1 cup warm water

• 1 sachet instant yeast

• 1 tbextra virgin olive oil

• 1 pinch of salt

• 1 ½ cup Coles plain flour

• ½ cup Coles wholemeal flour

Lamb Burgers

• 500 g Coles lamb mince

• 1 onion, diced finely

• 2 garlic cloves grated

• ¼ bunch parsley, chopped

• 2 tbs feta cheese

• 1 tbs raisins

• 1 tbs pine nuts

Yoghurt Dressing

• ½ cup Jalna Greek yoghurt

• 1 garlic clove grated

• 1 dill pickle diced

• ¼ bunch of dill chopped

• ¼ bunch parsley chopped

Garnish

• ¼ bunch parsley, picked

• 1 tomato, sliced

• 1 red onion sliced

• pickled green peppers

• pickled turnips 

Method

• In a bowl combine the water, yeast and olive oil, mix together and leave for a minute for the yeast to start hydrating. Add the flour into the bowl and mix into a dough. Once formed into a dough. Cover with cling wrap and leave to prove and double in size. Once proved divide the dough into 4 piece and roll into balls. Place into a high sided tray, cover in foil and leave to prove for another 30 minutes. 

• Pre-heat an oven to 200 degrees (C). Add in a heave pan or cast-iron skillet. Once the dough has proved again roll out into 15cm disc of dough. To cook the pita, place on the pre-heated skillet and cook until the pita is puffed and brown on both sides. Repeat this process to cook all the pitas.

• Add the burger ingredients into a large bowl, mix with your hands until all the ingredients are combined. Divide into 4 pieces and form 4 flat patties. 

• In a bowl mix the dressing ingredients together until combined. 

• Heat a griddle pan until it begins to smoke. Drizzle the burgers with a little extra virgin olive oil and place onto the griddle. Cook until charred on both sides and the meat is done to your liking. 

• Reheat the pitas quickly in the oven prior to serving. Cut the pitas open and fill with sauce, salad ingredients then slide in the patty and enjoy.

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Lamb & Walnut Kebab with Tomato, Chickpeas & Yoghurt

Lamb & Walnut Kebab with Tomato, Chickpeas & Yoghurt

Recipe By Courtney Roulston

Ingredients

Kebab

• 500 g Coles lamb mince, keep the packaging

• 1 brown onion, ½ finely diced, ½ cut into thin wedges 

• ½ red capsicum, finely chopped 

• ½ cup walnuts, finely chopped 

• ¼ bunch flat leaf parsley, chopped 

• ¼ bunch mint leaves, half chopped, half whole leaves 

• 2 tsp ground cumin 

• ½ tsp ground cinnamon 

• sea salt and pepper to taste 

• 400g can Coles chickpeas, drained 

• 1/3 cup Jalna Greek yoghurt

• 4 warm flatbreads to serve 

Tomato Dressing

• 2 large ripe vine tomatoes

• 1 small clove garlic, finely minced 

• 1 tsp ground sumac, split into 2 

• 2 tsp harissa paste 

• 2 tbs Squeaky Gate extra virgin olive oil 

Method

• In a bowl, mix together the onion wedges with ½ tsp sumac, whole mint leaves, ripped parsley leaves, 1 tbs of olive oil and a pinch of salt and pepper. Set aside to use as a garnish. 

• Mix the lamb mince with the diced onion, capsicum, walnuts, parsley, chopped mint, cumin, cinnamon, and a pinch of salt in the plastic tray the mince came in. Using your fingers, push the mixture into the tray and then refrigerate to firm up. 

• Heat a BBQ plate to a medium heat.

• Turn the tray of kebab mixture out onto a chopping board and cut the mince into 4 large kebabs. Cook the kebabs for 3-4 minutes each side, or until cooked through. 

• Grate the tomatoes on the biggest side of a box grater onto a large serving plate. Stir through the garlic, sumac, harissa, extra virgin olive oil, chickpeas and a pinch of salt.

• Spread the tomato sauce & chickpeas all over the base of the serving plate. Top with the kebabs and drizzle over the yoghurt. Scatter with the onion and mint salad and serve with warm flatbreads.

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Tom Yum Soup

Tom Yum Soup

Recipe By Michael Weldon

Ingredients

Stock Base

• 16 whole green prawns, peeled, heads and shells saved

• 2 lemongrass stalks, bashed and cut in half

• 5 Coles birds eye chillies, split down the centre

• 4 kaffir limes leaves

• ¼ pineapple, chopped into chunks

• 4 garlic cloves, crushed

• 3 coriander stems

• 2 tbs Squeaky Gate extra virgin olive oil

Soup

• 1 brown onion, sliced thinly

• 2 tomatoes, sliced into strips

• 1 cup oyster mushrooms

• 16 prawn tails

• 1 tbs fish sauce

Garnish

• coriander leaves

• lime

• sliced chilli

Method

• In large saucepan over a medium heat fry off the prawn heads and shells in a drizzle of extra virgin olive oil. Once they change colour, add the stock base ingredients and 2 ltrs of water. Bring up to a gentle simmer and simmer for 20 minutes.

• Strain off the stock base and return to the heat.

• Once brought up to a gentle boil, add the onions, tomatoes, mushrooms and prawn tails. Cook until the tails are cooked through. Add the fish sauce to season. 

• Serve the soup straight away with a generous amount of the garnishes on top.

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Roger's Beer Battered Flathead

Roger's Beer Battered Flathead

Recipe By Courtney Roulston

Ingredients

• 500 g Coles flathead tails

• 1 1/3 cup Coles self-raising flour

• 375 ml can XXXX gold beer

• Squeaky Gate extra virgin olive oil

• pinch sea salt to taste

• dill to garnish

Pickled Salad

• 1 pack Coles brand vine-ripened cherry tomatoes, sliced in half

• 1 pack Coles tiny qukes baby cucumbers, sliced in half longways

• 1 small red onion, sliced in thin rings

• ½ cup malt vinegar

• 2 tbsp Coles finest pure Canadian maple syrup

• pinch salt and pepper to taste

Method

• Place all the salad ingredients together in a large shallow bowl, mix gently and rest aside to absorb the juices.

• Bring the extra virgin olive oil to a medium-high heat in a large saucepan. Place self-raising flour into a bowl and pour the beer whilst whisking slowly until the batter is a thick paste. Dip each piece of flathead tails into the batter and let residue batter drip off before placing it into the oil. Allow to fry in the oil for 2-3 minutes each side.

• Serve the fish stacked on a serving platter with the salad to the side.

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Spicy Green Chicken & Zucchini Meatballs

Spicy Green Chicken & Zucchini Meatballs

Recipe By Courtney Roulston

Ingredients

• 500 g Coles chicken mince 

• 1 medium zucchini, grated 

• ½ cup breadcrumbs (panko or blitzed from day old sourdough) 

• sea salt and black pepper to taste 

• 2 tsp ground cumin 

• 2 tsp ground coriander 

• 2 tsp garam masala 

• 4 tbs Coles coconut oil

• 1 ½ brown onion, finely diced 

• 1 tbs fresh ginger, grated 

• 2 long green chilli, sliced, divided  

• 4 cloves garlic, minced 

• 2 large tomatoes

• 4 bunches English spinach (you need lots for this recipe - 10 cups tightly packed) 

• 1 lemon 

• 1/3 cup cream 

• ½ cup Jalna Greek yoghurt to serve 

• ¼ cup flaked almonds, toasted 

  Optional: serve with steamed basmati rice or naan bread

Method

• To make the meatballs, place the chicken mince into a mixing bowl. Add in the zucchini, breadcrumbs, salt, 1 tsp each of the cumin, coriander, and garam masala. Mix well then roll into meatballs around 2 tbs in size. 

• Heat 1 tbs of coconut oil in a large high-sided frying pan. Cook the meatballs for 2-3 minutes each side until they are browned all over. Remove from the pan and set aside on a tray.

• Place the same pan back onto a medium heat. Add in the remaining coconut oil and fry off the onions for 2 minutes. Add in the ginger, half the chilli and garlic. Cook for 2 minutes then add in the remaining cumin, coriander and garam masala. Toast the spices until they are fragrant, then deglaze the pan with tomato pulp, scrapping the bottom of the pan with a wooden spoon.

• Add in ½ cup water and then add the spinach into the pan one handful at a time, stirring in between additions until all the spinach is wilted. Season with salt and pepper then cook for 5-6 minutes. Use a stick blender to blitz around half of the mixture, so you have some spinach with texture still in the pan.

• Add the meatballs back into the pan and warm through for 3-4 minutes. Stir in the cream and remove from the heat. Squeeze in 1 tbs of lemon juice and taste for balance, adding more lemon or seasoning if required.

• Dollop over the yoghurt and some slices of green chilli. Garnish with almonds then serve with either steamed basmati rice or naan bread.

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Charred Eggplant with Romesco and Tahini Yoghurt

Charred Eggplant with Romesco and Tahini Yoghurt

Recipe By Courtney Roulston

Ingredients

• 2 large eggplants

• extra virgin olive oil

• sea salt

Romesco Sauce

• 2 red capsicums

• 2 garlic cloves

• ¼ roasted almonds

• 2 thyme sprigs

• ¼ cup extra virgin olive oil

• 1 tbs sherry vinegar

• 1 tsp sea salt

Tahini Yoghurt

• 1 cup Jalna natural Greek yoghurt

• 2 tbs tahini

• 1 garlic clove, grated 

• 1 tsp cumin 

• 1 tsp smoked paprika

• 1 tsp sea salt

Garnish

• ½ bunch Coriander, leaves picked

• ¼ cup roasted almonds, chopped

Method

• Heat a BBQ until it begins to smoke. Rub the eggplants and capsicums with a little olive oil. Cook eggplant until the skin is blistered and the flesh is cooked through. Cook the capsicum until the skin is charred all over. Keep the eggplant warm.

• Once cooked, put the capsicum into a bowl and cover in plastic wrap to steam for 10 minutes. Peel the skin off the capsicum.

• In a large mortar and pestle add the garlic, almonds and a pinch of salt, pound into a paste. Add the peeled capsicum and pound until smooth. Add the thyme, olive oil and vinegar, mix together until combined. Taste and adjust seasoning to your liking.

• In a small bowl mix the tahini yoghurt ingredients together. 

• To serve, place the charred eggplants onto a large serving platter. Carefully cut into the top layer of the charred skin then fold the skin back to open the eggplant flesh. Lightly season the flesh with a sprinkle of sea salt then drizzle over the romesco sauce. Top with dollops of the tahini yoghurt. Finish with the coriander and almonds. 

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Oat and Nori Crumbed Fish Fingers with Sesame Slaw

Oat and Nori Crumbed Fish Fingers with Sesame Slaw

Recipe By Michael Weldon

Ingredients

• 2 Coles deli barramundi tail pieces, cut into fingers

• 1 cup Red Tractor rolled oats

• 1 cup panko breadcrumbs

• 2 nori sheets, cut into small pieces

• 2 tbs sesame seeds

• 1 cup flour

• 4 free range eggs, whisked

• extra virgin olive oil, for shallow frying

Slaw

• ½ cup Coles mayonnaise

• 1 tbs tahini

• 1 tsp Coles Asia sesame oil

• 1 tbs soy

• 1 tbs mirin

• ¼ Chinese cabbage, shaved

• ¼ red cabbage, shaved

• 2 carrots, shredded

• 1 tbs sesame seeds, toasted

• 1 tbs black sesame seeds, toasted

• 1 lemon, zest

Method

• Combine the oats, breadcrumbs, nori and a pinch of salt into a bowl, and the sesame seed.

• Set up a crumbing station, flour then eggs and finishing off with the oat crumb. Dust the fish in flour then coat in egg then stick the oat crumb to the egg. Repeat this until all fish fingers are coated.

• Mix together all the slaw ingredients in a bowl until all combined.

• Heat 1 cm of oil in a fry pan. Cook the fish fingers until the crumb is golden and the fish is cooked through.

• Serve the fish on top of the slaw with a wedge of lemon.

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Baby Gem Lettuce, Egg & Crispy Onion Salad

Baby Gem Lettuce, Egg & Crispy Onion Salad

Recipe By Courtney Roulston

Ingredients

• 3 Coles baby gem lettuce, washed and cut into halves lengthways

• 4 free range eggs

• sea salt and black pepper to taste 

• 4 red radish, thinly sliced into rings 

• 2/3 cup Coles buttermilk 

• ½ small lemon, juice and zest

• 1 small brown onion, peeled, sliced into rings 

• ½ cup Coles plain flour 

• 1 cup Squeaky Gate extra virgin olive oil for frying, plus a little extra to serve 

• 2 tbs parmesan cheese, grated fresh from a block 

• ¼ cup chervil or chives, finely chopped 

Method

• Cook the eggs in a pot of salted boiling water for 7 minutes. Remove the eggs and place them into a bowl of iced water to stop them cooking. Peel and set aside. 

• Heat the oil in a small pot to 180 degrees (C). Place the onion rings into a bowl and cover with the buttermilk. Place the flour into a bowl and season with salt and pepper. Drain the onion from the buttermilk with a slotted spoon. Dust the onion rings with flour and set the buttermilk aside for the dressing. Fry the onion rings in batches for 2-3 minutes, or until crispy and golden. Remove from the oil and drain on a wire wrack over kitchen paper.

• Mix the reserved buttermilk with lemon zest, lemon juice and a pinch of salt. 

• Cut the baby gem lettuce in random pieces lengthways, some in half and some in quarters and arrange onto a serving platter. Slice the eggs and place them onto the platter. Scatter over parmesan cheese, radishes, fried onion and herbs. Drizzle a little extra virgin olive oil and black pepper over the salad. Place the buttermilk dressing into a bowl and serve with the salad.

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Grilled Chicken Thighs with Fish Sauce Marinade and Thai Slaw

Grilled Chicken Thighs with Fish Sauce Marinade and Thai Slaw

Recipe By Michael Weldon

Ingredients

• 1 kg Coles chicken thigh fillets

Fish Sauce and Lemongrass Marinade 

• 3 tbs fish sauce

• 2 lemongrass stalks, thinly sliced

• 2 tbs Coles brown sugar

• 2 lime leaves crushed

• 1 chilli, sliced thinly

Thai Slaw

• ¼ Chinese cabbage, shredded

• 1 carrot, match sticks

• 5 green beans, sliced thinly

• 2 spring onions, sliced diagonally thinly

• ½ bunch coriander, leaves picked

• 2 tbs mayo

• 1 tbs fish sauce

• 1 tsp chilli sauce

• 1 lime, juice

• 2 tbs roasted peanuts, chopped

Garnish

• 1 lime, quartered

• 2 tbs roasted peanuts, chopped

Cooked using The Ziggy available at Barbeques Galore

Method

• Combine the marinade ingredients in a mortar and pestle and pound until crushed together. Pour over the chicken thighs and marinate for at least an hour or up to 12 for more flavour. 

• Heat a BBQ until it begins to smoke. Brush the grill with some oil then add the chicken and cook until caramelised and cooked through.

• In a large bowl combine the slaw ingredients, using your hands gently scrunch the ingredients together to slightly break them down. Mix until all the vegetables are coated in the dressing.

• Serve the slaw in a bowl topped with sliced chicken thighs garnished with extra peanuts and lime.

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Tomahawk Steak with Garlic and Anchovy Butter

Tomahawk Steak with Garlic and Anchovy Butter

Recipe By Michael Weldon

Ingredients

• 1 x 700 g Coles tomahawk steak, sitting in room temperature for 1 hour

• 1 tbs Squeaky Gate extra virgin olive oil

• sea salt and black pepper to taste 

• 80 g Coles butter

• 5 cloves garlic, skin left on 

• 5 good quality anchovies 

• 6 sprigs thyme 

• 1 tbs flat leaf parsley, finely chopped 

• 1 lemon cheek to serve

Cooked using The Ziggy available at Barbeques Galore

Method

• Remove the steak from the refrigerator 1 hour prior to cooking to bring it down nearly to room temperature.

• Heat a BBQ grill to a medium heat and rub the oil and salt over the steak. Cook the steak for 8-10 minutes each side, or until the centre reaches between 50-55 degrees (C) if you have a meat thermometer, alternatively press with clean fingers to check the firmness to your liking. Remove from the BBQ and rest in a warm spot on a tray for 8 minutes. 

• Heat the butter and garlic in a medium sized frying pan over a medium heat. Cook for 6 minutes, or until the garlic is fragrant. Add in the anchovies and thyme sprigs and cook for a further 3-4 minutes, or until the anchovies have melted. Remove from the heat and add in a few grins of black pepper, parsley and a squeeze of lemon.

• Cut the steak away from the bone and slice into thin strips. Arrange the beef onto a serving plate and spoon over the garlic butter mixture. Serve with a lemon cheek on the side.

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Raw Root Vegetable Salad with EVOO and Grapefruit Dressing

Raw Root Vegetable Salad with EVOO and Grapefruit Dressing

Recipe By Michael Weldon

Ingredients

Dressing

• ½ cup Squeaky Gate extra virgin olive oil

• 1 grapefruit, juiced

• 2 sprigs tarragon, leaves picked

• 1 tbs Coles dijon mustard

• pinch of sea salt

• pinch of black pepper

Olive Oil Croutons

• 200 g stale sourdough torn into bite sized pieces

• Squeaky Gate extra virgin olive oil 

• sea salt

Salad

• 1 head of fennel, shaved

• 1 bunch of radish shaved

• 2 carrots, sliced thinly

• 2 beet roots, sliced thinly

Garnish 

• chives

• tarragon

Method

• Drizzle the bread in extra virgin olive oil and season with salt, lay on a skillet and cook until crispy and golden, cook to room temp.

• In a jug combine the dressing ingredients, blend until smooth. Taste and adjust the seasoning to your liking.

• Spread the fennel, radish, carrot and beets over a serving platter, stacking and layering for height. Dress with generous amount of the dressing making sure each vegetable pieces is dressed. 

• Garnish with the croutons, chives and tarragon.

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Brick Chicken with Grilled Broccolini

Brick Chicken with Grilled Broccolini

Recipe By Michael Weldon

Ingredients

• 1 whole chicken, back bone cut out and split into 2 pieces through the breast.

• 2 lemons, cut in half

• 2 bunches broccolini

• 1 cup Greek yoghurt

• 3 garlic cloves, finely grated 2 small cloves

• 2 tbs extra virgin olive oil

• sea salt

Cooked using The Ziggy available at Barbeques Galore

Method

• Start the bbq on a medium-high heat. Add a drizzle of olive oil to the chicken, then place the chicken skin side down on the bbq. Place something heavy on top of the chicken, traditionally it is a brick wrapped in foil. Cook the chicken on the skin side for 20 minutes on a low heat. 

• In a bowl combine the yoghurt, garlic and olive oil, mix together until smooth.

• While the chicken is cooking, drizzle extra virgin olive oil over the broccolini and add to the bbq. Add the lemons on to the bbq cut side down and cook until caramelised. 

• After around 20 minutes, turn the chicken. It should only take under 5 minutes on the other side. Once cooked through to your liking, remove from the heat and allow to rest.

• Carve the chicken into 8 pieces. Serve the chicken on the broccolini with the lemon piece and yoghurt on the side. Salt to finish.

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BBQ Kale with Parmesan Mascarpone and Chilli

BBQ Kale with Parmesan Mascarpone and Chilli

Recipe By Michael Weldon

Ingredients

• 1 bunch Coles green kale, stalks removed

• 1 bunch purple kale, stalks removed

• Squeaky Gate extra virgin olive oil

• sea salt

Chilli

• 3 large red chillies

• 1 bird’s eye, if you like it hot

• 1 garlic clove

• 1 tsp sea salt

• 2 tbs Squeaky Gate extra virgin olive oil 

Parmesan Mascarpone

• 2 tbs parmesan

• 1 tub Coles mascarpone 

• ½ lemon, zest and juice

• 2 tbs Squeaky Gate extra virgin olive oil 

Garnish 

• extra parmesan

Cooked using The Ziggy available at Barbeques Galore

Method

• Heat a BBQ until it is smoking hot. Dress the kale with extra virgin olive oil and salt. Place onto the BBQ and cook with the lid closed until slightly charred and crispy around the edges, this should take about 5 minutes. 

• In a mortar and pestle combine the chillies, garlic and sea salt. Pound into a paste then add the extra virgin olive oil and stir together. 

• In a bowl mix together the ingredients for the parmesan mascarpone.

• To serve spread the parmesan mascarpone on the base of a platter. Lay the grilled kale leaves over the top then grate over extra parmesan and spoon over the chilli.

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Crab Linguini al Limone

Crab Linguini al Limone

Recipe By Michael Weldon

Ingredients

• 1 large blue swimmer crab, cooked and meat picked

• 500 g San Remo no. 1 linguine 

• 2 tbs Coles butter

• 1 onion, diced finely

• 2 garlic cloves

• ½ cup Coles cream

• 1 lemon, zest and juice

• pepper

• sea salt

• dill frons, to garnish

Method

• In a large pot of salted boiling water cook the pasta following the packet instructions.

• In a frypan over a medium heat melt the butter, add the onion with a pinch of salt and cook until it begins to soften. Add the garlic and cook for a minute, add the cream and turn the heat down and thicken the sauce. 

• When the pasta is cooked add the crab to the cream and then transfer the pasta into the sauce, taking a little pasta water with it. Add the lemon and some freshly ground black pepper, mix until the sauce coats the pasta evenly.

• Serve the past topped with extra lemon zest.

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Crushed Carrots, Whipped Feta & Carrot Top Zhoug

Crushed Carrots, Whipped Feta & Carrot Top Zhoug

Recipe By Courtney Roulston

Ingredients

• 2 bunches orange Dutch carrots, washed, tops reserved 

• 2 tbs Squeaky Gate extra virgin olive oil 

• 1 tsp whole cumin seeds 

• sea salt and black pepper to taste 

• 1 cup water

• ½ can (200g) canned Coles brown lentils, drained, rinsed 

Whipped Feta

• 200 g Coles deli smooth Danish feta, crumbled

• 100 g Jalna Greek farm to pot organic yoghurt 

• 1 tbs lemon juice, plus zest strips reserved to garnish  

Carrot Top Zhoug

• 1 cup carrot tops, roughly chopped, plus a few extra sprigs to serve 

• 1 cup coriander, roughly chopped

• 1 clove garlic, peeled 

• 1 long green chilli, chopped 

• 1 tsp ground coriander 

• ½ tsp ground cardamom 

• ½ cup Squeaky Gate extra virgin olive oil, plus extra to serve 

Method

• Heat the oil in a large frying pan over a medium heat. Add in extra virgin olive oil. Add in the cumin seeds and toast off until fragrant. Add in the carrots and a pinch of sea salt. Cook for 3-4 minutes, or until there is some colour on the outside. Pour in 1 cup of water and partially cover with a lid to steam for 20 minutes, or until the carrots are softened and most of the water has evaporated.

• Meanwhile place the feta, yoghurt, lemon juice and a pinch of salt in a small food processor and blitz until smooth and whipped. 

• Place all the zhoug ingredients into the jug of a stick blender and blitz until smooth and bright green. Taste for balance and set aside. 

• Once the carrots are tender and the water has evaporated, use the back of a fork to roughly crush them to create a rustic mash. Toss the lentils through the carrots to warm. Add salt to taste

• Spread the whipped feta onto the base of a serving plate. Top with the crushed carrot mixture and dollop over the zhoug. Finish with lemon zest, a few grinds of black pepper and a drizzle of extra virgin olive oil.

• Optional: serve with toasted flatbread or as a side dish to BBQ chicken or lamb.

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Fennel Crusted Swordfish with Grilled Radicchio and Grapefruit

Fennel Crusted Swordfish with Grilled Radicchio and Grapefruit

Recipe By Andy Allen

Ingredients

• 300 g loin piece of swordfish

• 1 tbs toasted fennel seeds

• zest of 1 lemon

• 2 tbs Squeaky Gate extra virgin olive oil

• salt and pepper

• 2 heads radicchio - quartered 

• 1 grapefruit - peeled and diced

• 10 Coles deli green olives - pitted and halved

• 1 baby fennel - finely sliced

• 1/4 cup toasted pistachios - roughly chopped

• 1 handful parsley leaves 

• 1 handful mint leaves

• 2 tbs Coles red wine vinegar

• 3 tbs Squeaky Gate extra virgin olive oil

Method

• For the fennel rub, slightly crush the fennel seeds in a mortar and pestle and then mix in the lemon zest, extra virgin olive oil and season with salt and pepper. Pour the marinade over the swordfish and leave to marinate for about an hour.

• Preheat your oven to 180 degrees (C).

• Place a griddle pan over a medium heat. Once hot, add the swordfish to the pan and cook for 2 minutes on each side. You're just looking to set the fennel seeds on the flesh and slightly caramelise. Transfer the swordfish to a roasting tray and place it in the oven for about 6 minutes, or until the internal temperature reaches 38 degrees. Once you’ve removed the swordfish from the oven let it rest and the temperature should continue to rise to 45 degrees (C).

• While the swordfish is in the oven, turn the heat up on the griddle pan to high and lay the quartered radicchio out on your chopping board. Drizzle with a decent amount of olive oil and season well with salt and pepper. Transfer the radicchio to the hot griddle pan and cook for 2 minutes on both sides. Before they come off the pan, pour over the red wine vinegar.

• Just before you carve the swordfish, cut the core from the radicchio and toss with the diced grapefruit, green olives, sliced fennel, pistachios, and herbs. Dress with a drizzle of olive oil, a touch more red wine vinegar and season with salt and pepper. Transfer the grilled radicchio salad to your serving bowl.

• Carve the swordfish and serve with a drizzle of olive oil and a lemon cheek.

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