Chicken Risoni with Lemon & Spinach

Chicken Risoni with Lemon & Spinach

Recipe By Courtney Roulston

Ingredients

• 1 cup San Remo risoni no. 47

• 2 tbs extra virgin olive oil

• 1 brown onion, sliced into thin wedges

• 3 cloves garlic, crushed

• 4 sprigs thyme

• 3 cups Coles reduced salt chicken stock

• 450 g free range chicken tenderloin strips

• 1 cup sugar snap or snow peas

• ½ lemon, zest and juice

• 2 cups baby spinach leaves to serve

• ¼ cup parmesan, grated from a block

• sea salt and black pepper to taste

Method

• Heat the oil over a medium heat in a large frying pan.

• Cook the onion for 2 minutes to soften then add in the garlic and cook for 1 minute. Add in the thyme, risoni and stock and bring up to a simmer. Nestle the chicken filets into the middle of the pan so they are covered halfway up with liquid. Cover with a lid and leave on a very gentle simmer for 6 - 8 minutes, or until the chicken is cooked through.

• Remove the chicken from the pan and roughly shred it using two forks.

• Continue to cook the risoni until it is al dente then stir through the peas and leave on the heat for 1 minute to soften them.

• Remove the pan from heat and stir through the spinach, lemon zest and lemon juice.

• Top with the shredded chicken, parmesan cheese, cracked black pepper and an extra drizzle of extra virgin olive oil.

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Macadamia & Spinach Pesto Spaghetti

Macadamia & Spinach Pesto Spaghetti

Recipe By Courtney Roulston

Ingredients

• 400 g San Remo spaghetti no. 5

• ½ cup unsalted macadamia nuts, plus extra to serve 

• 4 cloves garlic, peeled 

• 280 g bag Coles spinach 

• 3 tbs nutritional yeast 

• sea salt and pepper to taste 

• ½ lemon, juice and zest

• 1 cup basil leaves 

• ¼ cup (80ml) extra virgin olive oil 

Method

• Bring a pot of salted water up to the boil. Add in the spaghetti and cook according to the instructions of the packet, tossing occasionally with tongs to ensure the spaghetti does not stick together. 

• Place the garlic cloves into the pasta water and place a sieve over the top of the pot so it is semi submerged in water. Cook the spinach in batches in the sieve until it is wilted. 

• Place the wilted spinach into a high-speed upright blender along with 1/3 cup pasta water, macadamia nuts, nutritional yeast, lemon zest and juice, basil, extra virgin oil and a pinch of salt and pepper. Remove the garlic from the pasta pot, add into the blender and blitz until smooth and bright green. 

• Drain the pasta and toss with the pesto so it is well coated. Place the spaghetti onto a large platter and grate over some extra macadamia nuts with a microplane before serving. 

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Pork Cutlets with Sage & Apple Cider Sauce

Pork Cutlets with Sage & Apple Cider Sauce

Recipe By Courtney Roulston

Ingredients

• 4 Coles bone-in thick cut pork cutlets 

• sea salt and black pepper, to taste 

• 2 tbs extra virgin olive oil

• 2 small apples, cut into thick wedges 

• 30 g Coles butter 

• 1 small French shallot, diced 

• 2 cloves garlic, crushed 

• 20 sage leaves, half chopped, half whole 

• 2 tsp Coles whole grain mustard

• 2 tsp Coles dijon mustard 

• 1 tbs Coles honey 

• 1/2 cup apple cider 

• 2 tbs apple cider vinegar 

• ½ cup cream  

Cooked using The Ziggy available at Barbeques Galore

Method

• Heat the oil in a large non-stick frying pan. Fry the whole sage leaves for 20 seconds, or until crisp. Remove from the pan, drain and set aside on kitchen paper.

• Heat the same pan with the oil on a medium heat. Season the pork with sea salt and black pepper. Cook the pork and apple wedges for 4 - 5 minutes each side, or until browned and just cooked through. Remove pork and apples from the pan and set aside on a tray to rest.

• Place the pan back onto the heat. Add in the butter and using a wooden spoon scrape any brown bits from the bottom of the pan. Add in the shallot, garlic and chopped sage. Cook, stirring for 2 - 3 minutes before adding in both of the mustard types, honey, apple cider, cider vinegar and a pinch of salt and pepper. Simmer the sauce for 5 minutes, then add in the cream. Reduce the sauce for a further 5 minutes, or until glossy and thickened. 

• Place the pork back into the sauce to warm through. Place onto the serving place, add grilled apples and scatter with crispy sage leaves. 

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Creamy Tarragon Mussels

Creamy Tarragon Mussels

Recipe By Michael Weldon

Ingredients

• 1 kg fresh mussels

• 1 small onion, diced

• ½ head fennel, diced

• 2 garlic cloves, diced

• 1 cup white wine

• 1 cup Coles cream

• 2 tbs Coles butter

• 1 bunch of tarragon, leaves picked

• sea salt 

• Squeaky Gate extra virgin olive oil

• black pepper

• toasted sourdough, to serve

• lemon wedges, to serve

Method

• Heat a large saucepan to a medium-high heat. Add a drizzle of olive oil, the onion, fennel and garlic, fry off until the vegetables soften. Add in the mussels and stir through the vegetables.  

• Add in the white wine and place the lid on top of the pot. Cook occasional gently shaking the pot to help the mussels open. Once the mussels are open remove from the pot and place into a serving bowl. Continue this process until all the mussels have opened. Any that don’t open can be discarded. 

• Add the cream into the mussel liquor, bring to the boil then reduce to the simmer, cook for a minute or so to thicken the sauce slightly. Add butter and a pinch of pepper into the sauce. Taste and adjust the seasoning if needed. Remove the sauce from the heat and add in the tarragon, stir through the sauce. Pour the sauce over the opened mussels.

• Serve the mussels with charred sourdough and a wedge of lemon on the side.

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Cavolo Nero and Spinach Rigatoni

Cavolo Nero and Spinach Rigatoni

Recipe By Michael Weldon

Ingredients

• 500 g San Remo rigatoni no. 22

• 1 onion, diced

• 2 garlic cloves, sliced

• 1 green chilli

• 1 bunch cavolo nero

• 65 g bag Coles baby spinach

• 1 cup Coles cream

• 1 cup Coles soft ricotta

• ½ cup parmesan

• extra virgin olive oil

• sea salt

• parmesan cheese, grated

Method

• Boil a large pot of salted water. Cook the pasta based on the instructions on the packet.

• In a separate pan add onion, garlic and. Add in green chilli and fry for 30 seconds. Add the cavolo nero and a spoon of the boiling pasta water to help it steam through. Add in the spinach and again the pasta water.

• Once the pan mixture and kale and spinach are wilted to a quarter of their size, add them into a stick blender friendly jug. Add is the cream and ricotta and stick blend until a smooth paste.

• Pour the blended sauce back into the pan and add the drained pasta to the pan. Add in parmesan cheese and the juice and zest of a lemon. Fold the pasta and sauce together until the pasta is coated. Serve in a bowl.

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Smoked Chicken with White Sauce

Smoked Chicken with White Sauce

Recipe By Courtney Roulston

Ingredients

• 1 whole chicken

Seasoning Rub

• 1 tbs pepper

• 1 tbs salt

• 1 tbs Coles brown sugar

• 1 tbs smoked paprika

White Sauce

• ½ cup Greek yoghurt

• ½ cup Coles mayonnaise

• 2 tbs Coles apple cider vinegar

• 10 drops hot sauce

• ½ tsp celery salt

• ½ tsp chilli flakes

• ½ tsp black pepper

• ½ tsp salt

Salad

• 1 bunch coriander

• 1 bunch parsley 

• 1 bunch mint

• 1 bunch basil

• 1 red shallot, finely sliced

Method

• Heat your offset smoker with your favourite cooking wood until you have a clean blue smoke coming out of the smoker and the temperature is around 150 degrees (C).

• Combine the seasoning rub ingredients in a bowl. Season the chicken skin with the rub, as well as sprinkling a little extra into the cavity. 

• Place the chicken onto the smoker with the head end facing the smoke box end. Cook for 1.5 – 2 hours until the chicken has developed a deep golden-brown bark and the internal temperature reaches at least 70 degrees (C). Remove from the heat and allow to rest slightly.

• In a bowl combine the white sauce ingredients and mix together.

• To serve, cut the chicken into portions and serve with the white sauce on the side. 

• This recipe pairs perfectly with the Texas Potato Salad. 

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Spicy Tomato Green Beans with Walnuts & Yoghurt

Spicy Tomato Green Beans with Walnuts & Yoghurt

Recipe By Courtney Roulston

Ingredients

• 1/3 cup Squeaky Gate extra virgin olive oil 

• 1 brown onion, peeled, sliced 

• 4 cloves garlic, peeled, sliced 

• 600 g green beans, trimmed 

• 1 tsp whole cumin seeds 

• 1 tsp dried chilli flakes 

• 1 tbs tomato paste 

• 400 g Coles vine-ripened cherry tomatoes, halved 

• sea salt to taste 

• 1/3 cup walnuts

• 1 tsp lemon zest

• 1/3 cup Jalna plain yoghurt 

• ¼ cup flat leaf parsley, chopped  

Method

• Heat the oil over a medium heat in a large high-sided frying pan. Cook the onion and garlic for 2 minutes before adding in the cumin and chilli. Cook, stirring for a further minute or until fragrant. Mix in the tomato paste and add in 300 g of the tomatoes. Season with salt and cook for 5 - 6 minutes, or until the tomatoes are starting to break down. Add in the beans and ½ cup of water. Cover with a lid and leave to braise for 20 minutes, or until the beans are wilted and tender. 

• Meanwhile finely chop the walnuts and mix them in a small bowl with the lemon zest and cracked black pepper.

• Stir the remaining tomatoes into the beans and remove from the heat once they have slightly softened. Allow the beans to cool slightly at room temperature. 

• Place the beans onto a serving platter and drizzle with yoghurt and scatter over the walnut mixture and parsley. 

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Cumberland Sausage, Tomato Relish & Herb Salad

Cumberland Sausage, Tomato Relish & Herb Salad

Recipe By Courtney Roulston

Ingredients

• 1 pack Coles finest Italian pork sausage

• 1/3 cup (80 ml) extra virgin olive oil 

• 1 large brown onion, sliced 

• 2 cloves garlic, sliced 

• 1 tsp tomato paste 

• 4 Coles large vine tomatoes, roughly chopped 

• 4 thyme sprigs, leaves picked 

• sea salt to taste

• black pepper to taste 

• 1 ½ tbs Coles finest red wine vinegar 

• 1 tsp honey 

• sourdough to serve (rye or wholemeal)

Herb Salad 

• 2 cups flat leaf parsley

• 1 tbs lemon peel, cut into thin strips 

• 1 golden/French shallot, sliced into thin rings 

Cooked using The Ziggy available at Barbeques Galore

Method

• Heat a BBQ grill to a medium heat. Remove the sausages from the pack and on a clean work surface, un-twist the sausage links so you have one long sausage. Carefully roll the sausage into a large spiral and use 2 metal skewers spiked through the middle to hold it in shape.

• Brush the sausages with a little extra virgin olive oil and place onto the grill. Cook for 7-10 minutes, or until nicely browned. Turn over and cook for a further 7 minutes, or until cooked through. Rest in a warm area of the BBQ.

• Meanwhile heat 50 ml of the oil in a medium frying pan. Add in the onion and cook for 3 minutes to soften. Spoon in the tomato paste and stir. Toss in the thyme sprigs, garlic and salt to taste. Add in the chopped tomatoes and leave to braise for 5 minutes, or until the tomatoes are starting to soften. Add in 1 tbs of vinegar and the honey. Add pepper to taste. Taste the relish for balance and turn off the heat.

• Toss the parsley leaves, lemon peel and shallot in a small bowl with the remaining vinegar, extra virgin olive oil and a pinch of salt.

• To serve, spoon the tomato relish onto the base of a serving plate. Place the sausage spiral on top and mound the salad on top. Serve warm with crusty bread for dipping into the sauce. 

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Shiitake Mushroom & Miso Risotto

Shiitake Mushroom & Miso Risotto

Recipe By Michael Weldon

Ingredients

Mushroom Stock

• 2 ltr water

• 500 g shitake mushrooms

• 2 tbs miso paste

• 1 piece of kombu

• 2 tbs mirin

• 1 tbs rice wine vinegar

• 1 tbs white soy 

Risotto

• 1 brown onion, diced

• 400 g shiitake mushrooms, sliced

• 2 garlic cloves

• 2 cups Coles arborio rice

• 1 cup white wine

• 2 tbs Coles butter

• sea salt

• extra virgin olive oil

• black pepper

Garnish

• 8 small shiitake mushrooms

• 1 garlic clove, sliced thinly

• 1 tbs Coles butter

• sea salt

• 2 spring onions, sliced thinly

• 2 nori sheets toasted

Method

• Bring the stock ingredients to a boil then simmer for 45 minutes until all the flavours have combined. 

• Heat a large saucepan over a medium-high heat. Add a drizzle of olive oil and the onion, season with sea salt. Fry until soft, then add the garlic and mushrooms, fry until softened. Add in the rice and toast off in the oil.

• Add the white wine and cook down until reduce to a syrup. Add in a couple of ladles of stock and stir into the rice, cook out until the rice soaks in the stock then add another couple of ladles of stock and repeat the stirring process. Keep doing this until the rice is hydrated and the risotto is rich and creamy. 

• Add in the butter to the risotto and stir through. Taste for seasoning and adjust to your liking.

• Heat a small fry pan over a high heat, add in a drizzle of olive oil and add the mushrooms, fry until the mushrooms begin to caramelize. Add in the garlic and the butter, fry off until the garlic is cooked and the butter browns slightly. Remove from the heat and add in the spring onions, toss through the butter to slightly soften. 

• Serve the risotto topped with the extra mushrooms and spring onions. Crumble over some toasted nori to finish the dish off.

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Miso Mushroom & Cauliflower Roast

Miso Mushroom & Cauliflower Roast

Recipe By Courtney Roulston

Ingredients

Miso Cauliflower

• ½ Coles cauliflower, cut into florets and stems chopped 

• 6 cups oyster mushrooms 

• 2 tbs Squeaky Gate extra virgin olive oil 

• 2 tbs white miso paste 

• 2 tbs mirin 

• 2 ½ tbs maple syrup, divided 

• 2 tsp Coles Asia sesame oil 

• 1 tbs tahini paste 

• 1 tbs white & black sesame seeds to garnish 

• 1/3 cup coriander sprigs (in iced water) 

Spicy Pickled Carrots

• 2 large carrots, sliced into noodles with a toothed peeler 

• 1 long red chilli, sliced  

• 1 tbs ginger, julienne 

• ½ cup, plus 1 tbs rice wine vinegar 

• 1 tbs gochujang paste

Method

• Pre-heat the oven to 200 degrees (C). Spread the cauliflower onto a large flat tray. Drizzle with the oil, a pinch of salt and roast the cauliflower for 10 minutes. Meanwhile whisk the miso, mirin, 1 tbs of maple and sesame oil in a bowl.  Take the tray out of the oven and add the mushrooms and drizzle with the miso mixture. Roast for a further 20 minutes, or until the mushrooms and cauliflower are cooked through and catching in places. Set aside at room temperature. 

• Place the carrot noodles, chilli and ginger into a bowl and sprinkle with a little sea salt. Heat ½ cup of vinegar, 1 tbs of maple syrup, gochujang and 1/3 cup water in a small pot over a medium heat. Bring up to a simmer then pour over the carrots. Toss well to coat then set aside for 15 minutes to quickly pickle. 

• Whisk the tahini, 1 tbs vinegar, ½ tbs maple syrup and a dash of water in a bowl until smooth and creamy.

• To serve, place the cauliflower and mushrooms onto a serving plate. Scatter over some of the spicy carrots and drizzle with a little tahini. Sprinkle with sesame seeds and coriander stems. Serve with extra spicy carrots on the side.

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8-Hour Smoked Beef Short Ribs with Slaw

8-Hour Smoked Beef Short Ribs with Slaw

Recipe By Michael Weldon

Ingredients

• 2 short ribs roasts, 3 rib, trim convective and excess fat

• 1 tbs sea salt

• 1 tbs pepper 

Slaw

• ½ Coles white cabbage, grated

• 1 carrot, peeled, grated

• ½ cup greek yoghurt

• ½ tsp cayenne pepper

• 1 tbs Coles apple cider vinegar

• 4 pickles, thinly sliced

• pickle juice (from jar of pickles)

• salt to taste

Method

• Heat your offset smoker with your favourite cooking wood until you have a clean blue smoke coming out of the smoker and the temperature is around 150 degrees (C).

• Season the ribs generously with the salt and pepper. Place into the oven and cook for 6 hours until the beef has a dark bark forming and begin pulling away from the bone. At this stage if the beef is pretty tender wrap in butchers’ paper to help hold the moisture in for the final cooking. Cook for another 2-3 hours until the meat is falling apart tender but still have enough texture to it hold together when bitten. 

• Allow the meat to rest for 15-20 minutes.

• Combine all slaw ingredients together and stir until combined.

• Carve the ribs and serve with slaw and a BBQ Sauce if you’re that way inclined.

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Smoked Beer Can Chicken

Smoked Beer Can Chicken

Recipe By Courtney Roulston

Ingredients

•  1 free range whole chicken 

• 1 x can beer 

• 3 tbs extra virgin olive oil 

• 1 tsp fennel seeds

• 1 tsp cumin seeds 

• 1 tsp paprika (not smoked) 

• 1 heaped tsp brown sugar 

• sea salt to taste

Method

• Pre-heat the smoker with woodchips to 120 degrees (C). Place the fennel and cumin seeds in a mortar and pestle and bash up into a fine powder. Mix with the paprika, sugar and a pinch of salt. Mix the extra virgin olive oil through until you have a wet paste. 

• Open the can of beer and remove around ¼ of the beer (optional: pour into a glass to drink). Rub the spiced oil all over the chicken, making sure to get into all of the cavities. 

• Slide the chicken onto the beer can so it looks like it is sitting upright. Place into the smoker and close the lid. Cook between 3-5 hours, or until the chicken is browned all over and cooked through. You can check the juices run clear from the thickest part of the thigh. 

• Remove from the smoker an allow to rest under foil for 10 minutes before serving. 

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Whole Snapper with Jalapeno Sauce

Whole Snapper with Jalapeno Sauce

Recipe By Michael Weldon

Ingredients

•  1.5-2 kg Coles deli whole snapper, gutted and scaled 

Jalapeno Sauce 

• ½ cup extra virgin olive oil

• 2 tbs pickled jalapenos

• 1 tbs pickled jalapeno liquid

• 1 fresh Coles jalapeno

• 1 tbs Coles dijon mustard

• ½ tsp sea salt 

• ½ bunch coriander

• ½ bunch basil

• sea salt

Garnish 

• fresh basil leaves

• fresh coriander leaves

Cooked using The Ziggy available at Barbeques Galore

Method

• Pre-heat BBQ on medium-high setting.

• Score the whole fish diagonally ½ cm into the flesh. Sprinkle salt and rub it into the skin on both sides.

• Place the fish on the grill skin side down with the lid down for 7 minutes so that it cooks it through like an oven. Once the skin is crispy and golden carefully flip the fish and continue to cook the fish further, 2 spatulas will make this job easier. 

• In a mason jar add the extra virgin olive oil, jalapenos, jalapeno juice, dijon mustard and sea salt. Using a stick blender, blend until the sauce is combined and emulsified. Once emulsified add the herbs and blend into a paste.

• Serve the fish on a large platter with the jalapeno sauce brushed over the top and garnish with herb leaves.

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Yoghurt Marinated Lamb Cutlets with Chopped Salad

Yoghurt Marinated Lamb Cutlets with Chopped Salad

Recipe By Michael Weldon

Ingredients

•  16 Coles lamb cutlets

Marinade 

• 1 cup Greek yoghurt

• 2 garlic cloves

• 1 bunch coriander

• 1 tbs garam masala

• 1 tsp sea salt

• 2 tbs olive oil

Chop Salad

• 2 Coles baby gem lettuce, chopped

• 2 tomatoes, chopped

• 1 cucumber, chopped

• 1 red onion, chopped

• ½ lemon, juice

• 2 tbs extra virgin olive oil

• sea salt to taste

• lemon wedges, to serve

Cooked using The Ziggy available at Barbeques Galore

Method

• Combine the marinade ingredients together in a bowl and stir until the mixture is smooth.

• Place lamb chops within marinade and allow them to marinate for at least an hour or up to 12 hours.

• Heat the BBQ to a medium-high heat. Brush the grill with olive oil. Place the chops on the grill and cook, turning every minute until done to your liking. Once cooked rest the chops for a few minutes.

• In a bowl mix together all the salad ingredients until coated evenly in the dressing. 

• Serve the lamb chops with the salad on the side and a wedge of lemon. 

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Yoghurt Braised Pork Tostada

Yoghurt Braised Pork Tostada

Recipe By Michael Weldon

Ingredients

•  5oo g pork shoulder, large dice

• 1 cup Jalna Greek yoghurt

• 5 garlic cloves crushed

• 2 tbs Coles apple cider vinegar

• 1 tbs smoked paprika

• 1 tbs cumin powder

• 1 tsp chilli flakes

• 2 avocados

• 1 lime

• 1 garlic clove, grated

• salt

• 1 onion, diced

• ½ bunch coriander

• pickled jalapenos 

• 100 g Coles deli mild feta crumbled

• 8 corn tortillas, fried in oil into crisp

Method

• Pre-heat an oven to 160 degrees (C).

• In a large oven tray combine the pork, yoghurt, vinegar, garlic and spices with a pinch of salt. Massage the ingredients into the pork to marinate. Cover with foil and place into the oven. Cook for 1.5-2 hours until the meat is falling apart tender. 

• Remove from the oven and allow to rest for 10 minutes. Place into a hot skillet over high heat with a drizzle of extra virgin olive oil. Pull apart with forks into bite sized pieces.

• In a bowl, using a whisk mash the avocado, ½ lime juice and salt together into a chunky paste. 

• Spread the toasted tostada with avocado. Top with the pork then garnish with onion, coriander, jalapeno and feta cheese. 

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Spicy Cauliflower with Dukkah Yoghurt

Spicy Cauliflower with Dukkah Yoghurt

Recipe By Courtney Roulston

Ingredients

•  1 Coles purple cauliflower, leaves intact, cut into florets

• 3 tbs Squeaky Gate extra virgin olive oil 

• juice & zest of ½ lemon 

• sea salt to taste 

• 1 cup Jalna Greek yoghurt 

• 3 tsp dukkah

• 2 tbs chilli oil

• ¼ cup coriander sprigs to garnish 

• ¼ cup Coles mint leaves to garnish 

Method

• Pre heat the oven to 180 degrees. Cut the cauliflower into florets, including some of the tender outer leaves. Toss the cauliflower in the olive oil, half the lemon juice and season with sea salt. Place onto a line oven tray and roast in the oven for 25 minutes, or until tender. Remove from the oven and toss with lemon zest and remaining juice.

• Mix the dukkah into the yoghurt and spread onto the base of a serving plate.

• Place the roasted cauliflower on top of the dukkah yoghurt and spoon over the chilli oil.

• Garnish with mint, coriander and a little extra dukkah before serving. 

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Lobster Fra Diavolo

Lobster Fra Diavolo

Recipe By Michael Weldon

Ingredients

•  1 Coles deli lobster, meat picked from shell, tail piece diced

• 3 tbs butter

• 1 brown onion, diced

• 2 garlic cloves, sliced

• 1 tsp chilli flakes

• 1 tbs tomato paste

• 1 tin of tomatoes

• 500 g San Remo spaghetti no. 5

• 1 Coles long green chilli, sliced

• 2 tbs Squeaky Gate extra virgin olive oil

Garnish

• ¼ bunch parsley chopped

• 1 lemon

Method

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

• In a large saucepan over a medium high heat melt the butter then add the extra virgin olive oil, onion and cook until it begins to soften. Add the garlic and chilli flakes, cook for a further minute. Add the tomato paste and fry off then add the tin of tomatoes with half a tin of water. Season with sea salt and cook down gently to thicken the sauce.

• When the pasta is cooked transfer the pasta from the water into the tomato sauce, mix together to coat the pasta in the sauce. Add the lobster meat and gently fold through the sauce. Remove from heat and serve straight away. 

• Garnish with chopped parsley, long green chilli and lemon zest. 

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BBQ Salmon Cutlets with Spicy Slaw

BBQ Salmon Cutlets with Spicy Slaw

Recipe By Michael Weldon

Ingredients

•  4 Coles deli salmon cutlets

Marinade

• 1 lemongrass stick, sliced thin

• 1 thumb sizes piece of ginger

• 2 red chillies, roughly chopped

• 2 garlic cloves, roughly chopped

• 2 kaffir lime leaves, chopped

• 1 tbs fish sauce

• 1 tsp Coles brown sugar

• small bunch coriander leaves and stems

• 1 tbs extra virgin olive oil

Spicy Slaw

• ½ green cabbage, shredded

• 2 carrots grated

• 3 spring onions, sliced thinly & diagonally

• ¼ cup Coles mayonnaise

• ½ lime, juice 1 lime

• 1 tbs chilli sauce

• ½ bunch coriander, chopped

• sea salt pinch to taste

• 1 tbs extra virgin olive oil 

Garnish

• ½ bunch coriander

• ½ bunch Coles Vietnamese mint

• 1 large red chilli, sliced

Cooked using The Ziggy available at Barbeques Galore

Method

• Light your BBQ and get it smoking hot.

• In a mortar and pestle (or blender) combine all the marinade ingredients, apart from the fish sauce. Smash in mortar and pestle until combined into a chunky paste. Add in the fish cause and extra virgin olive oil and stir in.

• Spoon the marinade over the salmon cutlets and place in the fridge for at least 30 minutes up to 2 hrs to marinate.

• In a bowl combine all the slaw ingredients and mix until the salad is coated in the mayonnaise and chilli sauce.

• Brush your BBQ grill with a tea towel to make sure it’s clean then brush with some olive oil. Place the salmon cutlets on the BBQ, one side for 7 minutes then 2 minutes on the other side or cooked until your liking.

• Serve the salmon cutlets on top of the slaw garnished with fresh herb leaves and chilli.

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Cauliflower Dahl with Beetroot Raita

Cauliflower Dahl with Beetroot Raita

Recipe By Courtney Roulston

Ingredients

•  400 g can Coles chickpeas, drained 

• 2 tsp ground turmeric 

• 1 medium sized cauliflower

• sea salt to taste 

• 1 cup frozen peas, thawed 

• 1 tsp garam masala 

• ½ can (200 ml) Coles coconut cream 

• ½ large lemon 

• 1 medium fresh beetroot, washed, grated

• 1 cup Jalna Greek yoghurt 

• crispy papadums to serve 

Spice Mix

• 100 ml extra virgin olive oil 

• 20 Coles fresh curry leaves

• 1 small brown onion, diced

• 2 tbs fresh ginger, finely chopped 

• 1 tsp Coles mustard seeds

• 2 tsp whole cumin seeds

• 1 long green chilli, finely chopped 

Method

• Place 3 cups of water, chickpeas and turmeric into saucepan over a medium heat. Bring up to a simmer and leave to cook for 5-6 minutes. 

• Meanwhile using the largest side of a box grater, grate the cauliflower into a large bowl. If some large chunks that fall in leave them as they are - they are great for texture. Add the cauliflower to the pot and leave to simmer for 10 minutes then add in the peas and garam masala. Simmer for a further 7 minutes or until the peas are soft. 

• Heat the oil in a frying pan and fry the curry leaves for 20 seconds, or until crisp. Remove with a slotted spoon and set aside on kitchen paper. Place the pan back on the heat and fry the onion for 3-4 minutes before adding in the ginger, mustard seeds, cumin seeds and green chilli. Cook, stirring occasionally for 3-4 minutes, or until the spices are fragrant. Add half the spice mixture into the cauliflower along with a pinch of salt and lemon juice. Stir and turn off the heat.

• Place the grated beetroot into the remaining spice mix and stir through the hot pan to soften slightly. Swirl the beetroot through the yoghurt with a few curry leaves. 

• Place the cauliflower dahl into shallow serving bowls. Top with a spoon of beetroot raita and scatter with fried curry leaves. Serve with papadums on the side. 

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Whole Cauliflower Cheese

Whole Cauliflower Cheese

Recipe By Courtney Roulston

Ingredients

•  1 large whole Coles white cauliflower, leaves attached

• 60 g butter 

• ½ brown onion, grated 

• 60 g Coles plain flour

• sea salt to taste

• black pepper to taste 

• 2 tsp Coles dijon mustard 

• 600 ml Coles full cream milk 

• ½ cup cheddar cheese, grated 

• ½ cup parmesan cheese, grated 

• fresh thyme or chives to garnish

Method

• Pre heat the oven to 180 degrees (C).

• Bring a large pot of salted water up to the boil. Trim the bottom off the cauliflower so it sits flat then cut a cross with a small knife into the stem - this helps the stem cook evenly. Place the cauliflower into the pot upside down and cook for 10 minutes to start the cooking process. Remove the cauliflower and drain off any excess water. Place the cauliflower into a high-sided pot that can go in the oven. 

• Meanwhile heat the butter in a frying pan over a medium heat. Add in the onion and a pinch of salt and pepper. Cook for 1-2 minutes then add in the flour and cook stirring with a wooden spoon for 3-4 minutes to cook the raw flavour out the flour. Whisk in the mustard and slowly pour in the milk, working out any lumps as you add the milk. Once the mixture looks smooth, add in the cheeses and melt them through the sauce. 

• Pour the cheese sauce over the cauliflower and roast in the oven for 40 minutes, basting the cauliflower with the sauce every 10 minutes. 

• Remove from the oven and carefully place into a serving dish. Garnish with herbs and serve. 

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