BBQ Lamb Backstrap Salad with Harissa Yoghurt

BBQ Lamb Backstrap Salad with Harissa Yoghurt

Recipe By Michael Weldon

Ingredients

• 2 Coles lamb back straps

• 1 tbs cumin powder

• 1 tbs paprika powder

• sea salt

• olive oil

Harissa yoghurt

• 1 cup Jalna Greek yoghurt

• 2 tbs harissa paste

• 1 tsp smoked paprika

• 1 lemon, juice

• 1 tin of Coles chickpeas, drained

• 1 red onion, sliced thinly

• 1 cucumber, seed removed and cut into half circles

• 1 bunch Coles mint, leaves picked

• 1 bunch dill leaves picked

• ½ bunch of parsley, leaves picked

Cooked using The Ziggy available at Barbeques Galore

Method

• Heat a bbq until it begins to smoke. 

• Dust the lamb backstraps with cumin and paprika powder and season with sea salt. Drizzle with olive oil and then place onto the grill. Turn the lamb 90 degrees before turn over to get cross hatch grill marks. Cook until the lamb is done to your liking. Then rest for a few minutes.

• In a bowl mix together the harissa yoghurt ingredients and season with sea salt. 

• In a bowl combine red onion, cucumber and herbs. Dress with olive oil and lemon juice, season with salt. 

• To plate up spread the yoghurt on the bottom of a sharing platter and top with the salad. Slice the lamb into 1cm thick pieces and place on top of the salad, garnish with chickpeas and extra herbs. 

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Roasted Pumpkin with Sage Burnt Butter & Goats Curd

Roasted Pumpkin with Sage Burnt Butter & Goats Curd

Recipe By Daniel Matheson

Ingredients

• 1 whole Coles kent pumpkin, skin on, sliced in 3cm thick wedges

• ¼ bunch Coles sage, leaves sliced thinly

• 1 bunch watercress, torn roughly

• 120 g Coles goats curd

• 150 g salted butter, cubed

• 1 tbs milk

• 2 tbs Squeaky Gate extra virgin olive oil

• salt flakes to taste

Method

• Preheat an oven to 200 degrees (C).

• Slice the pumpkin in 10-12 wedges and place the wedges facing up on a lined baking tray. Drizzle a generous amount of extra virgin olive oil and sprinkle with salt flakes. Roast in the oven for 20 - 25 minutes or until the tops of the pumpkin have started to brown. Once roasted, take out of the oven and rest aside to cool down to warm.

• Melt the butter in a pan on medium heat and stir with a whisk until the colour begins to change and some foam rises to the top. Take off the heat, add in the sage and rest aside.

• In a separate bowl, whisk the goats curd until it softens, and fluffs then rest aside.

• On a large serving platter place the pumpkin wedges on the base, spoon over the goats curd so that there is at least some on each pumpkin piece and pour over the butter. Garnish with freshly ripped watercress. 

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Corn Ribs with Smokey Chilli Mayo

Corn Ribs with Smokey Chilli Mayo

Recipe By Michael Weldon

Ingredients

• 4 Coles corn cobs, cut into quarters and cut out most of the husk

• ¼ cup Squeaky Gate extra virgin olive oil

• 1 tbs smoked paprika

• 1 tsp cumin

• ½ tsp cayenne pepper

• ½ lime

• 1 pinch of sea salt 

Smokey Chilli Mayo

• 1/2 cup Coles mayonnaise

• 1 garlic clove, grated

• 2 tbs chipotle in adobo sauce

• ½ lime

• 1 pinch sea salt

Method

• Pre heat an oven to 220 degrees (°C).

• Lay the corn on an oven tray with the cores facing down and kernels facing up. Cover the corn in the oil, paprika, cumin, cayenne pepper and salt. Place in the oven until the corn is crispy on the outside and cooked through. 

• In a bowl combine the smokey chilli mayo ingredients and mix together.

• Squeeze the lime juice and add a pinch of salt to the ribs.

• Serve the corn ribs on a platter with the sauce drizzled on top or on the side. 

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Smoked Carrots with Sesame Yoghurt & Chilli Oil

Smoked Carrots with Sesame Yoghurt & Chilli Oil

Recipe By Courtney Roulston

Ingredients

• 1 kg bag Coles carrots 

• 1 ½ tbs Squeaky Gate extra virgin olive oil

• sea salt and pepper to taste 

• 1 tsp ground cumin 

• 1 cup Jalna yoghurt 

• 1 tbs tahini paste

• 1 small clove garlic 

• 2 tbs lemon juice  

• 1 tbs Coles finest Canadian maple syrup 

• 2 tbs pepita seeds 

• 2 tbs chilli oil

• ¼ cup Coles mint leaves, chopped 

Method

• Pre heat the smoker with woodchips. Toss the carrots in 1 tbs of oil, cumin and a pinch of salt and pepper. Place the carrots into the smoker and leave to cook for 1 hour, or until the carrots are tender. 

• Place the yoghurt into a bowl and whisk in the tahini, garlic, lemon juice, maple syrup and a pinch of salt.

• Place the pepita seeds and remaining oil into a pan over a medium heat and toast for 2 minutes, or until puffed and crisp. 

• Spread the sesame yoghurt onto the base of a serving plate. Top with the smoked carrots and drizzle over chilli oil, pepita seeds and mint. 

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Apple & Rosemary Stuffed Pork Belly

Apple & Rosemary Stuffed Pork Belly

Recipe By Michael Weldon

Ingredients

• 1 Coles pork belly, trimmed and skin scored

• 1 Montague apple, grated

• 1 onion, diced

• 2 tbs Coles butter

• ¼ cup breadcrumbs

• ¼ cup almonds, diced

• 5 sprigs rosemary

• sea salt

• black pepper

Special Equipment

• butchers string

Method

• In a large frypan, cook the onions in olive with a pinch of salt until softened. Add in the butter and breadcrumbs, mix through until the butter melts and is soaked up by the breadcrumbs. Remove from the heat, add in the apple, almonds, rosemary, pinch of salt and pepper. Mix until combined. Leave aside to cool.

• With a sharp knife score the skin of the pork roast at 2 cm apart.

• Lay the pork roast on the board skin side down. Spread the stuffing down the middle of the pork belly. Using the string, tie the belly so it wraps around the stuffing. Start in the middle then tie then ends then fill in the gaps. This can be done a day or 2 ahead.

• Heat your BBQ or oven to 230 degrees (C).

• Place the pork roast in a rack in a deep oven tray. Season the skin generously with salt. Cook for 30 minutes until the skin has bubbles. Reduce the heat to 160 degrees (C) and cook until the belly is cooked through (approx. 1.5 hours).

• Once cooked, remove from the heat and rest for 20 minutes.

• Cut open the string and carve. Serve with a crisp salad and your favourite sauce or mustard.

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Vegan No-Butter No-Chicken

Vegan No-Butter No-Chicken

Recipe By Michael Weldon

Ingredients

• 2 tbs extra virgin olive oil

• 1 onion, diced

• 3 tbs Patak’s butter chicken paste

• 2 tins Coles coconut cream

• 1/2 head of Coles cauliflower, cut into florets

• 1 block of firm tofu

• 2 tbs flaked almonds

• ½ bunch coriander leave

To Serve

• steamed rice

• Patak’s papadums

Method

• In a large saucepan heat the olive oil. Add the onion and butter chicken paste, fry off until the paste splits and the onion softens. Add the coconut cream and a tin of water. Bring to a boil then reduce to a simmer. 

• Add in the cauliflower and simmer until tender. Add the tofu and cook till warmed through. Add the almonds and taste, adjust seasoning if needed.

• Garnish with coriander leaves and extra almonds. Serve with a side of steamed rice and papadums.

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XO Chilli Prawns

XO Chilli Prawns

Recipe By Courtney Roulston

Ingredients

• 12 xl Coles deli jumbo raw/green king prawns

• ½ cup Coles corn flour 

• 2 cups oil for frying 

DIY XO Sauce 

• ¼ cup Squeaky Gate extra virgin olive oil 

• 2 golden shallots, peeled 

• 3 cloves garlic, peeled 

• 1 tbs fresh ginger, peeled 

• 6 long red chillies, roughly chopped, plus extra to garnish 

• ¼ bunch coriander, stems & tops separated 

• ¼ cup dried shrimp, soaked in water for 30 minutes

• 1 tbs Coles caster sugar

• 1/3 cup shoa xing (Chinese cooking wine)

• 2 tsp Coles Asia sesame oil 

• 1 tbs soy sauce (check for gluten free) 

Method

• For the XO sauce, place the shallots, garlic, ginger, chillies, coriander root and dried shrimp into the base of a small food processor. Blitz until you have a rough paste. Heat the oil in a large fry pan over a medium heat. Add in the paste and cook, stirring for 10 minutes, or until the paste has cooked off. Add in the sugar, shoa xing wine, sesame oil and soy sauce and a dash of water. Continue to cook for 5 - 6 minutes on a low heat, or until the sauce is a dark rich red colour and has a shimmer on the surface. Remove from the heat and set aside.

• Heat the oil in a wok to 170 degrees (C). Dust the prawns in the cornflour, shaking off any excess. Fry the prawns in batches until crisp on the outside - they don`t need to be completely cooked through at this stage. Drain on kitchen paper. 

• Remove the oil from the wok and place back onto a medium heat. Toss the prawns with 3 tbs of the XO sauce in the wok over a medium heat, adding a little water to make the sauce a little looser and to coat the prawn shells. 

• Place the prawns onto a serving plate and garnish with coriander tops. 

  Serve with noodles or rice on the side. 

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Chicken Cutlet with Tomato & Fennel

Chicken Cutlet with Tomato & Fennel

Recipe By Michael Weldon

Ingredients

• 1 chicken cutlet, skin on, with the wing piece attached

• ½ cup Coles plain flour

• ¼ cup butter

• extra virgin olive oil

• sea salt

• 1 small head of fennel, sliced thinly

• 1 punnet of Coles medley tomatoes, halved

• ½ bunch parsley, leaves picked

• ½ bunch dill, leaves picked

• extra virgin olive oil

• sea salt

• lemon wedge

Method

• Place the chicken breasts between 2 pieces of baking paper, using a meat mallet or small heavy fry pan pound the chicken breast into a thin cutlet.

• Heat a large frypan until it begins to smoke. Season the cutlet with sea salt and drizzle with olive oil. Place skin down on the hot cooking surface add the butter into the pan. Cook most of the way on the skin side then turn over and finish the other side. Baste in butter as you cook. 

• In a bowl mix the fennel, tomatoes, parsley and dill, dress with olive oil and salt. Toss to coat evenly in the dressing. 

• Serve the cutlet with the tomato and fennel salad on top and a lemon wedge on the side.

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BBQ Sweet Onions and Raddichio with Spicy Balsamic Dressing

BBQ Sweet Onions and Raddichio with Spicy Balsamic Dressing

Recipe By Michael Weldon

Ingredients

• 2 brown onions, cut into thick rings

• extra virgin olive oil 

• 2 tbs Coles brown sugar

• 2 radicchio, cut into quarters

• extra virgin olive oil

• sea salt

Spicy Balsamic Butter

• ½ cup aged balsamic vinegar

• 2 tbs Coles brown sugar

• 1 tsp dried chilli flakes

• 2 tbs currants

• 2 tbs toasted pine nuts

• ¼ cup extra virgin olive oil

Garnish

• extra toasted pine nuts

Cooked using The Ziggy available at Barbeques Galore

Method

• Heat a bbq over a medum heat and drizzle with olive oil. Sprinkle brown sugar over the onions then place them on to the bbq. Cooking this on a low heat will allow the onion to caramelize and turn sweet. Once cooked remove from the bbq and place to one side.

• Brush the bbq with oil and place the cut sides of the radicchio on medium to high heat and cook until charred.

• In a pre-heated pot, add the balsamic vinegar, sugar, chilli, currants, pine nuts and extra virgin olive oil to a saucepan. Warm over the bbq until the sauce simmers. Simmer for 5 minutes until the dressing had thickened and the sugar has dissolved. Take from the heat and add the olive oil, taste for seasoning and adjust to your liking. 

• To serve, lay the radicchio on a serving platter. Top with onions and then the dressing. Finish with extra pine nuts.  

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Mussels Escabeche

Mussels Escabeche

Recipe By Courtney Roulston

Ingredients

• 1 kg black mussels 

• 125 ml (1/2 cup) Coles white wine vinegar 

• 60 ml lemon juice 

• 1 tbs Coles honey 

• 1 small carrot, peeled, finely diced

• 1 golden / French shallot, peeled, sliced into rings 

• 1 clove garlic, peeled, sliced 

• 1 long red chilli, sliced 

• ¼ tsp black pepper to serve 

• ½ tsp coriander seeds, crushed 

• ¼ cup Squeaky Gate extra virgin olive oil 

• 2 dill fronds to garnish 

• *serve with toasted sourdough 

Method

• Heat a large fry pan over a medium - high heat. Check the mussels are clean and beards removed then place into the pan. Cover with a lid and let them steam for 3 - 4 minutes, or until they have all opened.

  Once cool enough to touch remove the mussels out of the shell and place into a bowl. 

• Place the vinegar, lemon juice, honey, carrot, shallot, garlic, chilli, pepper and coriander into a small pot and bring up to a simmer, then add the extra virgin olive oil and continue to simmer and infuse for 3 minutes. Season with sea salt to taste. 

• Pour the mixture over the mussels and allow to cool. You can refrigerate over night to intensely infuse the mussels or serve after 20 minutes sitting room temperature.

• Garnish with dill fronds and serve the mussels with grilled sourdough bread for dipping into the oily marinade.

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Butter Chicken Meatballs

Butter Chicken Meatballs

Recipe By Courtney Roulston

Ingredients

• 1 tbs extra virgin olive oil 

• ½ jar Patak`s butter chicken paste 

• 400 g can Coles crushed tomatoes, plus 1/2 tin water 

• 150 ml Coles thickened cream, plus extra to serve 

• 30 g butter 

• ½ cup Patak`s mini pappadums plain, crushed to garnish 

Meatballs

• 500 g Coles chicken mince 

• 2/3 cup almond meal 

• 1 free range egg 

• 1 tbs fresh ginger, finely grated 

• ¼ bunch coriander, stems finely chopped, leaves reserve for garnish 

Method

• Place all the meatball ingredients in a large bowl. Season with salt and then mix until well combined. Using clean hands roll the mixture into balls in golf ball size. 

• Heat the oil in a large frying pan over a medium heat. Add the meatballs and cook for 3 minutes, turning occasionally until the outside has browned. 

• Make a space in the middle of the frying pan then add in the butter chicken paste and fry it for 2 - 3 minutes, or until aromatic. Add in the tomatoes, water and then stir into the paste and mix the meatballs into the sauce. Gently simmer for 4 - 5 minutes, or until the meatballs are cooked through. Stir in the cream and butter to make the sauce rich and glossy.

• Remove from the heat and garnish with a little extra cream, broken papadums and coriander tops.

• *Serve with steamed basmati rice or naan bread.

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Lamb and Feta Meatballs with Herbed Yoghurt

Lamb and Feta Meatballs with Herbed Yoghurt

Recipe By Michael Weldon

Ingredients

• 2 cups Jalna Greek yoghurt

• 1 bunch Coles mint, chopped

• ½ bunch parsley, chopped

• 2 garlic cloves, grated

• 5oo g Coles lamb mince

• 75 g crumbled feta

• 2 tbs breadcrumbs

• ½ bunch parsley, chopped

• ½ tsp chilli flakes

• extra virgin olive oil

• sea salt

Garnish

• picked mint

• lemon wedges

Method

• To prepare the yoghurt, place a chux cloth over a colander and place the colander over a bowl then top with the yoghurt and leave this in the fridge over night. This is so that the yoghurt can strain any excess liquid overnight which will make it extra thick and lebneh-like.

• In a large bowl with a wooden spoon mix the lamb mince, feta, breadcrumbs, garlic, chili flakes and parsley until it’s all combined.

• Pre-heat a pan with a drizzle of extra virgin olive oil. Roll the mixture into golf-sized balls and put on to the heat until they are golden and cooked through.

• To make the herbed yoghurt, in a separate bowl, add the yoghurt, parsley and mint. Mix through then add in the lemon juice and extra virgin olive oil.

• To serve, lather the herbed yoghurt on the base of a large flat plate and place the meatballs on top. Garnish with lemon and mint.

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Edamame and Brown Rice Salad

Edamame and Brown Rice Salad

Recipe By Courtney Roulston

Ingredients

• 1 ½ cups podded edamame soybeans

• 3 cups baby spinach 

• 250 g Coles cooked brown rice & quinoa ready to eat pouch

• 2 medium Lebanese cucumber, sliced 

• 1 avocado, peeled, sliced 

• 4 red radish, sliced 

• 1 nori seaweed sheet, toasted, sliced into matchsticks 

• 1 tbs white sesame seeds, toasted 

Dressing

• 1 tbs grated white onion 

• 3 tbs tamari soy sauce 

• 2 tbs rice wine vinegar 

• 2 tsp maple syrup, Coles honey or white sugar 

• 1 tsp Coles Asia sesame oil 

Method

• Place the edamame into a pot of salted boiling water and cook for 4-5 minutes, or until tender. Add the baby spinach into the pot and stir for 20 seconds, or until wilted then drain and allow to cool slightly. 

• Place the prepared rice and quinoa mixture into a shallow serving bowl. Gently toss through the edamame mixture, cucumber, avocado and radish through the rice.

• Mix all the dressing ingredients together then spoon over the salad.

• Arrange the nori and sesame seeds on top of the salad before serving. 

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Trout Almondine with Lemon & Fennel Salad

Trout Almondine with Lemon & Fennel Salad

Recipe By Courtney Roulston

Ingredients

• 2 whole rainbow trout (around 300 g each), cleaned 

• 1 bunch flat leaf parsley 

• 2 small fennel bulbs, finely slice, tops reserve 

• sea salt to taste 

• 4 tbs extra virgin olive oil 

• 100 g chilled butter, cubed 

• 1/2 cup whole roast almonds, roughly chopped

• 2 lemons (one on the small side as its going into the salad thinly sliced into rounds) 

• 6 silverbeet leaves, stems removed, sliced 

• 1 tsp Coles dijon mustard 

• 1 tsp Coles honey 

Cooked using The Ziggy available at Barbeques Galore

Method

• Pre heat a hooded BBQ to a medium heat. Place 2 sheets of aluminium foil (50 cm long) on a bench and place a piece of baking paper 40 cm in length on top. Place a trout on top of each piece of paper and stuff the cavity with half the bunch of parsley and the reserve green fennel tops. Season with sea salt and drizzle over 1 tbs of the oil. Seal the fish in the foil and place onto the BBQ. Close the lid and cook the fish for 25 - 30 minutes, or until they are just steamed through. Remove from the heat and allow to rest for 5 minutes. 

• Meanwhile place 2 tbs of oil, a pinch of salt, dijon mustard, honey and the juice of ½ lemon into the base of a mixing bowl. Whisk to emulsify and then add in the sliced fennel bulbs, chopped parsley and silverbeet leaves. Using a mandolin slice the small lemon into thin rounds and add into the salad. Toss to coat then place into a serving bowl.

• To make the almondine sauce, heat a small frying pan over a medium-high heat. Add in the butter and heat until it is foaming and starting to turn nut brown. Add in the almonds and cook for 2 - 3 minutes. Squeeze in the juice of the remaining half lemon and season with a pinch of salt to taste.

• Remove the trout from the foil and transfer onto serving plates. Spoon the almondine sauce over the fish and garnish with a few fennel fronds. Serve warm with the fennel salad on the side. 

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Chicken Katsu Curry

Chicken Katsu Curry

Recipe By Michael Weldon

Ingredients

Katsu Chicken

• 2 Coles chicken breasts, cut in half and pounded thin

• 2 cups panko breadcrumbs

• 4 free range eggs

• 1 cup Coles plain flour

• 1 tbs sesame seeds

• sea salt

 Curry Sauce

• 2 tbs Patak’s tikka masala paste

• 2 tbs olive oil

• 1 brown onion, diced

• 1 thumb size piece of ginger, diced

• 2 garlic cloves

• 400 g Coles coconut cream

• splash of water

• ½ apple, sliced thin

• ½ fennel, sliced thin

• ½ bunch coriander, stem chopped, leaf for garnish

• 2 tbs Patak’s mango chutney 

• sea salt

To Serve 

• side of cooked rice

• pickled ginger

• garnish with coriander

Method

• Set up a crumbing station for the chicken. Flour mixed with the salt in the first bowl, beaten eggs in the second and panko in the third. Crumb the chicken starting by coating flour then coat the flour in the eggs, then coat the eggs with breadcrumbs, really press the breadcrumbs on at this step to get lots of crumbs sticking. Repeat this process with all pieces of chicken. 

• In a large frypan over a medium-high heat add the onion, ginger and garlic with the olive oil. Cook for a couple of minutes until the ingredients soften, caramelise and become fragrant. Add the tikka paste and allow to fry off slightly and caramelise. Add in the coconut cream and a splash of water to help thin it out. Bring up to a boil then bring down to simmer.

• Heat 1 cm of oil in a frypan to 180 degrees (C). Add the crumbed chicken into the 2 pieces at a time. Cook until golden brown all over and the chicken is cooked through. Leave to rest on paper towel to absorb access oil and sprinkle with sea salt.

• To the curry sauce, add the apple and fennel until it goes soft. Then, add the mango chutney and stir. Taste the sauce for seasoning and adjust to your liking. Keep warm. Stir in the coriander.

• Serve in a bowl with a bed of steamed rice. Slice the chicken into bite sized strips and place onto the rice. Spoon over the curry, garnish with coriander and pickled ginger.

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BBQ Carolina Reaper Marinated Squid

BBQ Carolina Reaper Marinated Squid

Recipe By Courtney Roulston

Ingredients

• 3 large Coles deli squid tubes, scored in a cross hatch

• 2 garlic cloves, diced

• 1 lemon, zest

• 1 tbs parsley leaves, chopped

• 1 tsp smoked paprika

• 1/2 Coles carolina reaper chilli, finely chopped

• 3 tbs extra virgin olive oil

• sea salt

Garnish

• lemon wedge

• fresh parsley

• extra chilli *optional

Method

• Heat a BBQ grill until its smoking.

• In a bowl combine the squid, garlic, lemon zest, parsley, smoked paprika and Carolina reaper chilli, drizzle with extra virgin olive oil, season with salt. Mix together until the squid is evenly coated the marinade. 

• On the smoking hot BBQ cook the squid until charred and caramelised. 

• Once the squid is cooked season with extra salt and serve with some parsley leaves and a lemon wedge. 

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Tandoori Lamb Cutlets with Lime & Coconut Salsa

Tandoori Lamb Cutlets with Lime & Coconut Salsa

Recipe By Courtney Roulston

Ingredients

• 12 Coles lamb cutlets 

• 1 tbs Patak`s tandoori paste 

• sea salt to taste

• ¾ cup Greek yoghurt 

Salsa

• 2/3 cup Coles shredded coconut 

• juice & zest of 1 lime 

• ¼ cup Coles mint leaves

• ½ long green or red chilli

Method

• Pre heat a grill pan or BBQ over a medium heat. In a bowl, mix the tandoori paste with ¼ cup of the yoghurt. Rub the lamb cutlets all over with the tandoori mixture and season with a pinch of salt. Set aside for 5 minutes to marinade.

• Meanwhile to make the salsa, finely chop the mint and chilli together until it is fine. Place the coconut into a bowl and add in the lime zest and juice then stir through the mint and chilli. Season with salt and pepper and set aside.

• Grill the cutlets for 2 - 3 minutes each side, or until cooked to your liking. Remove the cutlets and allow to rest for 3 minutes.

• Place the cutlets onto a serving platter with the remaining yoghurt in a bowl and the coconut salsa on the side. Place a little yoghurt onto the lamb cutlets and top with some of the salsa before eating. 

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Spicy Nduja Spaghetti and Meatballs

Spicy Nduja Spaghetti and Meatballs

Recipe By Michael Weldon

Ingredients

• San Remo spaghetti 500 g no. 5 

Meatballs

• 150 g streaky bacon, diced

• 1 brown onion, diced

• 500 g Coles beef mince

• ½ cup grated tasty cheese

• 2 tbs cup breadcrumbs

• 1 tsp dried Italian herbs

• sea salt

Spicy Sauce

• 75 g nduja or another spicy salami

• 1 onion, diced

• 2 garlic cloves, diced

• 2 tins Coles diced tomato 

• olive oil

• sea salt

Garnish 

• basil, leaves picked

• parmesan 

Method

• In a frypan over a medium heat cook the bacon until crispy and the fat has been rendered. Remove the bacon and add the onion to rendered bacon fat, cook until the onions have softened. Remove from the pan and allow to cool.

• In a large bowl mix together the meatball ingredients with a pinch of salt. Once evenly mixed roll into golf ball sized balls.

• Heat a large frypan over a high heat. Add a drizzle of olive oil and the meatballs, cook turning often until browned all over then remove from the frypan.

• Place pan back on the heat and add the nduja, cook until the fat splits from the meat. Add the onion and cook until softened. Add the garlic, and fry for a minute. Add the tins of tomato and splash of water. Bring to the boil then turn down to a simmer.

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

• Add the meatballs into the simmering tomato sauce to gently finish cooking.

• When the pasta is cooked and drained, add the sauce and meatballs in, gently mix together to coat the pasta in the sauce.

• Serve straight away making sure every dish has a good number of meatballs on top. Finish with parmesan and some basil leaves. 

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BBQ Octopus with a Tamarind Glaze

BBQ Octopus with a Tamarind Glaze

Recipe By Michael Weldon

Ingredients

• 8 large octopus tentacles

 Tamarind BBQ Glaze 

• 1 shallot, diced

• 1 garlic clove diced

• 1 lemon grass sprig, grated

• 1 tsp galangal, grated

• 2 Coles birsdeye chillies

• 3 tbs tamarind puree

• 2 tbs fish sauce

• ¼ cup Coles brown sugar

Method

• In a pot on the stove, simmer the octopus for 1 hour until tender then drain and chill.

• In a saucepan, fry off the shallot in olive oil, once soft add in the garlic, lemongrass and galangal, fry for a minute. Add in the chilli, tamarind, fish sauce and brown sugar, mix in until everything is melted. Add ½ cup water and 1 crushed kaffir lime leaf. Bring up to the boil then simmer until the glaze thickens enough to be brushed onto the octopus.

• Heat a BBQ until it starts to smoke. Dress the octopus with a drizzle of extra virgin olive oil. Place onto the grill and brush on a coat of the glaze. Every time you turn the octopus, brush on another layer of the glaze. Cook until the glaze has caramelised on the octopus.

• Serve the octopus brushed with extra glaze and garnished with coriander leaves and sliced chilli.

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Apple, Pork & Sage Meatballs

Apple, Pork & Sage Meatballs

Recipe By Michael Weldon

Ingredients

• 500 g Coles pork mince

• 1 onion, diced

• 2 garlic cloves, diced

• 1 Montague apple, grated

• 6 sage leaves, sliced thinly

• ¼ cup breadcrumbs

• ½ cup pecorino, grated

• sea salt

• black pepper

• extra virgin olive oil

Sage Burnt Butter

• sage

• butter

• lemon

Method

• In a frypan over a medium heat, cook the onion in olive oil with a pinch of salt. Once the onion is soft, add in the garlic and cook until soft. Add in the apple and sage, remove from the heat and mix through the onion and garlic. Allow to cool to room temperature.

• In a mixing bowl combine the pork mince, onion mixture, breadcrumbs, pecorino, pinch of salt and pepper. Mix together until combined. Form into meat balls.

• In a large frypan over a medium heat cook the meatballs until golden all over.

• Serve the meatballs in a bowl dressed with sage burnt butter and extra pecorino.

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