Chicken & Corn Egg Drop Soup

Chicken & Corn Egg Drop Soup

Recipe by Louis Tikaram

Serves: 4
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients

Shredded leftover Coles roast chicken
1L light chicken broth
2 thin slices ginger
1 can sweet corn
1 tbsp soy sauce
4 large eggs
1 tsp salt
1 tsp black pepper
2 tbsp sesame oil
2 green onions, chopped

Method

Preheat the oven to 180°C.

In a pot over medium-high heat, combine the chicken broth, ginger, corn, and soy sauce. Bring to a simmer and cook for 2–3 minutes.

Add the shredded chicken and simmer for another minute.

In a small bowl, whisk together the eggs, salt, and pepper. Reduce the heat to low and slowly drizzle in the egg mixture. Let it sit for 30 seconds to set, then gently stir.

Drizzle with sesame oil, top with chopped green onions, and serve immediately.

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Seaweed & Sesame Crusted Salmon with Miso Dressing

Seaweed & Sesame Crusted Salmon with Miso Dressing

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

Salmon
4 Huon salmon fillets, skin off

Crumb
1 cup panko breadcrumbs
2 tbs crushed nori
1 tbs white sesame seeds
1 tbs black sesame seeds
1 lemon, zest
2 spring onions, sliced
3 tbs olive oil
Sea salt, to taste

Miso Dressing
2 tbs miso paste
1 tbs soy sauce
1 tbs rice wine vinegar
1 tbs mirin
1 tsp wasabi paste
1 tsp brown sugar
1 tbs sesame oil
½ lemon, juice
2 bunches bok choy, steamed
Lemon cheeks, for garnish

Method

Preheat the oven to 180°C.

In a bowl, combine all the crumb ingredients and mix until well coated in oil. Carefully press the crumb mixture onto the top side of the salmon fillets, then place them on an oven tray.

Bake for 10 minutes or until the crumb is golden and the salmon is just cooked through.

In a jug, combine all the miso dressing ingredients and blend until smooth.

Serve the salmon alongside the steamed bok choy, drizzled with miso dressing. Garnish with a lemon cheek.

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Korean Corn Ribs

Korean Corn Ribs

Recipe by Brent Draper

Serves: 4
Prep Time: 10 minutes
Cook Time: 12 minutes

Ingredients

3 Coles corn cobs
1 tbsp gochujang
1 tsp soy sauce
1 tsp tomato ketchup
1 tsp rice wine vinegar
½ tsp honey
1 tbsp butter, melted
Spring onions, chopped
White sesame seeds

Method

Cut the corn cobs horizontally into quarters. In a small bowl, mix gochujang, soy sauce, ketchup, vinegar, honey, and melted butter until well combined. Brush the mixture generously over the corn ribs.

Heat a BBQ or grill to high. Place the corn on the grill with the kernels facing down and cook for about 8 minutes. Turn the corn over and cook for a further 3 minutes on the cut side until lightly charred.

Transfer to a serving bowl, drizzle with extra virgin olive oil, and top with chopped spring onions and sesame seeds. Serve immediately.

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Chilli & Bacon Cauliflower with Parmesan

Chilli & Bacon Cauliflower with Parmesan

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

1 medium cauliflower cut into florets
200g Coles bacon sliced into matchsticks
1 onion finely diced
1 red chilli finely chopped
2 cloves garlic minced
50g Norco butter
1 cup water
½ cup breadcrumbs
Coles sea salt to taste
Coles black pepper to taste
2 tbs Squeaky Gate extra virgin olive oil
Fresh parsley chopped for garnish

Method

Heat a large frying pan over medium heat and add the Squeaky Gate extra virgin olive oil. Once hot, fry the bacon until crispy, then remove and set aside.

Using the same pan, add the onion and cook until softened. Stir in the chilli and garlic, cooking until fragrant.

Add the cauliflower florets, stirring to coat in the oil and aromatics. Pour in the water, cover, and let the cauliflower steam until tender. Remove the lid and allow any remaining water to evaporate.

Stir in the Norco butter and crispy bacon, mixing until the cauliflower is well coated. Season with Coles sea salt and black pepper to taste.

Turn off the heat, sprinkle over the fresh parsley, and toss gently to combine. Transfer to a serving dish and top with breadcrumbs for a crunchy finish.

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Lamb Backstrap with Cous Cous & Herbed Yoghurt

Lamb Backstrap with Cous Cous & Herbed Yoghurt

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

1 cup San Remo couscous
¼ cup diced dried apricots
¼ cup raisins
1L chicken stock
½ bunch parsley, chopped
1 bag baby rocket
1 lemon, juice
½ cup roasted pumpkin seeds

Lamb
1 lamb backstrap
Coles sea salt
Olive oil

Herb Yoghurt
½ bunch parsley, chopped
1 bunch mint, chopped
1 bunch dill, chopped
1 garlic clove, grated
Coles sea salt
Black pepper
Olive oil

Method

Bring the chicken stock to a boil. In a large bowl, combine the couscous, apricots, raisins, and a pinch of salt. Pour the hot stock over the mixture, add a splash of olive oil, and cover. Let it sit for 10 minutes to absorb the liquid.

Season the lamb with sea salt and coat lightly with olive oil. Heat a frypan over medium-high heat and cook the lamb backstraps to your preferred doneness. Allow them to rest for 5 minutes before slicing.

In a small bowl, mix all the herb yoghurt ingredients until well combined.

Uncover the couscous, add the remaining ingredients, and fluff with a fork until light and airy. Season with salt, lemon juice, and olive oil to taste.

Slice the lamb and serve it over the couscous with a generous spoonful of herb yoghurt on top.

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Salmon with Fresh Summer Tomatoes & Butter

Salmon with Fresh Summer Tomatoes & Butter

Recipe by Louis Tikaram

Serves: 2
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

4 large truss tomatoes
2 Huon skin-on salmon fillets
Coles salt and pepper, to taste
2 tbs unsalted butter
4 thyme sprigs, plus extra for garnish
1 garlic clove, grated

Method

Place a box grater over a medium bowl. Grate the cut side of each tomato half against the coarse side of the grater, stopping at the skin. Discard the skins. You should have 1¾ to 2 cups of grated tomatoes.

Season the salmon fillets with salt. In a skillet over medium heat, melt the butter. Place the salmon skin-side down and cook for 2–3 minutes. Remove the salmon and set it aside.

Add the thyme sprigs and grated garlic to the skillet, cooking for 1 minute until fragrant. Stir in the grated tomato and season with salt and pepper. Reduce the heat to medium-low, then place the salmon skin-side up in the tomato sauce. Simmer for around 4 minutes until the salmon is cooked through.

Serve the salmon in a bowl with the tomato sauce, garnished with fresh thyme sprigs. Enjoy this fresh, summery dish!

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Prawn Spring Rolls with Fish Sauce Sweet Chilli Dressing

Prawn Spring Rolls with Fish Sauce Sweet Chilli Dressing

Recipe by Michael Weldon

Serves: 4
Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients

Spring Roll Filling
250g prawn meat, minced
100g vermicelli noodles, cooked and cooled
1 carrot, shredded and lightly fried to soften
¼ cabbage, shaved and lightly fried to soften
¼ cup bean shoots, blanched for 20 seconds
1 tsp Ayam soy sauce
1 tsp sugar
1 tsp Ayam sesame oil

20 spring roll wrappers

Fish Sauce
2 tbs Ayam fish sauce
¼ cup sweet chilli sauce
1 Birdseye chilli, diced
½ bunch coriander
1 tbs rice wine vinegar
1 lime leaf, thinly sliced

Method

Mix the spring roll filling ingredients in a bowl, ensuring everything is evenly combined and coated.

Place a spring roll wrapper on a clean surface with a point facing you. Add a large spoonful of filling to the center of the side nearest you. Fold the closest point over the filling, then fold in the sides to form a square. Roll tightly to form a spring roll, sealing the tip with a little egg wash. Repeat until all the spring rolls are assembled.

Heat oil in a deep fryer or pot to 180°C. Fry the spring rolls in batches until golden and crisp.

Combine the fish sauce dressing ingredients in a jug and blend until smooth.

Serve the spring rolls hot with the fish sauce sweet chilli dressing on the side for dipping.

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Beef Scotch Fillet Stroganoff

Beef Scotch Fillet Stroganoff

Recipe by Courtney Roulston

Serves: 4
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients

1 x 4-pack Coles thin-cut scotch fillet beef
1 tbs extra virgin olive oil
30 g butter
1 brown onion, peeled and sliced
2 cloves garlic, peeled and finely sliced
300 g small Swiss brown mushrooms, sliced
1 tbs tomato paste
1 tsp sweet paprika
1 tbs plain flour
2 tsp Dijon mustard
1 cup low-salt beef stock
1 tbs Worcestershire sauce
100 g sour cream
¼ cup chopped flat parsley, to garnish

Method

Heat a frying pan over medium-high heat. Season steaks with salt and drizzle with oil. Cook for 2 minutes on each side, or until caramelized. Remove and set aside on a plate to rest.

Using the same pan, add butter, onion, and garlic. Cook for 1–2 minutes, then add mushrooms. Cook, stirring occasionally, for 3–4 minutes or until softened.

Stir in tomato paste and cook for 1 minute. Add paprika, flour, mustard, stock, Worcestershire sauce, and a pinch of salt and pepper. Bring to a gentle simmer and reduce slightly. Stir through sour cream.

Return steaks to the pan along with any juices. Warm in the sauce for 1–2 minutes. Garnish with parsley before serving.

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Mushroom & Chorizo Rice

Mushroom & Chorizo Rice

Recipe by Louis Tikaram

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

2 tbs oil
1 onion, finely diced
150 g chorizo, sliced
200 g mushrooms, sliced
1 tsp turmeric
½ tsp ground pepper
1 ½ cups rice
3 cups stock
½ cup peas
2 tbs parsley, chopped
1 lemon, cut into wedges

Method

Heat oil in a pan over medium heat. Add onion and cook until softened. Stir in chorizo and cook until golden. Add mushrooms and cook until they soften.

Stir rice into the pan, ensuring all grains are coated in the mixture. Pour in stock and stir to combine. Cook, stirring occasionally, until the stock is absorbed.

When the rice is nearly cooked, add peas and season with turmeric and pepper. Stir well and cook until heated through.

Serve topped with parsley and a lemon wedge on the side.

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BBQ Chicken Salad with Grilled Corn & Jalapeno Yoghurt Dressing

BBQ Chicken Salad with Grilled Corn & Jalapeno Yoghurt Dressing

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

1 Coles BBQ chicken, meat picked off the bones
Squeaky Gate extra virgin olive oil
Coles sea salt

Dressing
1 cup Jalna Farm To Pot Organic Greek yoghurt
1 bunch coriander
Juice of 2 limes
2 jalapeños, chopped
Sea salt
Extra virgin olive oil

Salad
½ iceberg lettuce, thinly sliced
1 tin black beans, drained and rinsed
1 red onion, diced
1 red capsicum, diced
4 ears of grilled corn, kernels removed
½ cup corn chips, crushed (plus extra for garnish)
½ bunch coriander, leaves picked

Method

In a jug, combine all the dressing ingredients with a pinch of sea salt and a drizzle of olive oil. Blend with a stick blender until smooth.

In a large bowl, combine the salad ingredients. Add the dressing and toss until everything is well coated.

Serve the salad in a large bowl, topping with extra dressing and additional crushed corn chips for garnish.

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Steamed Barramundi with Ginger, Green Onions & Black Bean

Steamed Barramundi with Ginger, Green Onions & Black Bean

Recipe by Louis Tikaram

Serves: 4
Prep Time: 10 minutes
Cook Time: 5 minutes

Ingredients

2 Coles barramundi fillets, skin on
3 green onions, shredded
1 small red chilli, seeded and finely sliced
1 bunch coriander, leaves picked
Steamed jasmine rice, for serving

Dressing
1 tbs salted black beans, rinsed
2 cm knob ginger, finely chopped
2 tbs Chinese black vinegar
2 tbs white rice vinegar
¼ cup Ayam oyster sauce
1 tbs caster sugar
1 tbs Ayam fish sauce
½ cup grapeseed oil

Method

In a bowl, whisk together the black beans, ginger, Chinese black vinegar, white rice vinegar, oyster sauce, caster sugar, fish sauce, and grapeseed oil. Adjust with additional fish sauce, sugar, or vinegar to achieve a balance of salty, sweet, and sour with a slight heat from the ginger.

Score each barramundi fillet with 4 cuts through to the bone on both sides.

Bring a wok half-filled with water to a boil. Place the fish inside a bamboo steamer and position it over the boiling water. Cover and steam for 3–4 minutes, or until the flesh just begins to come away from the bone where it is scored.

While the fish is steaming, combine the shredded green onions, sliced chilli, and coriander leaves in a bowl. Toss with 2 tbs of the prepared dressing.

Remove the steamer basket from the wok and transfer the fish to a serving platter with a lip. Drizzle the fish evenly with the dressing, reserving some for the salad. Toss the reserved dressing through the green onion salad.

Top the fish with the green onion mixture and serve immediately with steamed jasmine rice.

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Steak with Creamy Anchovy, Caper and Mustard Sauce with Artichoke Chips

Steak with Creamy Anchovy, Caper and Mustard Sauce with Artichoke Chips

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

Steak Sauce
1 shallot, diced
2 garlic cloves, grated
5 anchovy fillets
½ cup white wine
½ cup beef stock
1 tbs hot English mustard
½ cup cream
2 tbs baby capers
½ bunch dill, chopped
½ bunch chives, chopped
1 lemon, zest and juice

Steaks
4 Coles Graze Eye Fillets
Coles sea salt
Extra virgin olive oil

Artichoke Chips
2 artichokes, cleaned and thinly sliced on a mandolin
Olive oil, for frying
Sea salt

Method

In a frypan, heat a little butter and olive oil over medium heat. Cook the diced shallot until softened. Add the anchovy fillets and garlic, cooking until the anchovies melt into the oil. Pour in the white wine and cook until reduced. Stir in the beef stock, mustard, and cream, reducing the mixture until it thickens. Add the capers, dill, and chives, and keep warm.

Season the eye fillets with sea salt and a drizzle of olive oil. Heat a griddle pan until smoking hot. Cook the steaks to your desired level of doneness, then set aside to rest.

Heat oil in a saucepan to 180°C. Fry the artichoke slices in batches until golden and crispy. Drain on paper towel and season with sea salt.

Serve the steaks topped generously with the creamy anchovy sauce and a pile of crispy artichoke chips. Enjoy!

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Lamb Dumplings with Cucumber & Peanuts

Lamb Dumplings with Cucumber & Peanuts

Recipe by Courtney Roulston

Serves: 4
Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients

250g Coles lamb mince
1 tablespoon fresh ginger, grated
2 spring onions, green and white parts separated, sliced
12 wonton wrappers
1 Lebanese cucumber, sliced into matchsticks

Dressing
2 teaspoons dried chilli flakes
2 cloves garlic, finely chopped
1 tablespoon roasted peanuts, chopped
1/3 cup light extra virgin olive oil
1 tablespoon soy sauce
1 teaspoon honey
1 tablespoon lemon juice

Method

Place the lamb mince into a bowl with the ginger, the white parts of the spring onion, and a pinch of salt and pepper. Mix well to combine.

Arrange the wonton wrappers on a clean work surface. Place 1 heaped teaspoon of the lamb mixture in the centre of each wrapper. Wet the edges with water, fold them over, and press to seal the mince inside. Repeat with all the wrappers and set aside under a damp cloth.

To make the dressing, heat the olive oil in a small pot over medium heat. Place the chilli flakes, garlic, and peanuts in a heatproof bowl, then carefully pour the hot oil over the mixture to infuse. Stir in the soy sauce, honey, and lemon juice, then set aside.

Bring a high-sided frying pan of water to a gentle simmer. Carefully slide the dumplings into the water and poach for 4–5 minutes, or until fully cooked. Remove with a slotted spoon and transfer to a serving plate.

Scatter the cucumber matchsticks over the dumplings and drizzle with the chilli dressing. Garnish with the reserved green spring onion tops and serve immediately.

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Lamb Rogan Josh Filo Hand Pies

Lamb Rogan Josh Filo Hand Pies

Recipe by Michael W

Serves: 4
Prep Time: 20 minutes
Cook Time: 1 hour

Ingredients

3 tbs Patak's Rogan Josh curry paste
500g lamb mince
1 brown onion, diced
2 tomatoes, chopped
½ bunch coriander, chopped
Coles sea salt
Olive oil
12 sheets filo pastry
½ cup butter, melted
½ cup Patak's Eggplant Pickle
½ cup Greek yoghurt
½ bunch coriander, chopped

Method

In a frypan, heat a drizzle of olive oil and cook the lamb mince until browned. Add the diced onion and cook until lightly caramelised. Stir in the Rogan Josh curry paste and fry for a couple of minutes. Add the chopped tomatoes and cook until they break down into the sauce. Simmer until the lamb is tender and the sauce is thickened. Remove from heat and allow to cool completely.

Brush one sheet of filo pastry with melted butter, layer with another sheet, brush with more butter, and add a third sheet. Cut the layered pastry in half lengthways. Place a large spoonful of the lamb filling at the bottom corner of each strip, fold the pastry over the filling to form a triangle, and continue folding until the filling is completely wrapped. Brush the final edge with butter to seal. Repeat with remaining pastry and filling.

Preheat the oven to 180°C.

Place the pies on a baking tray, brush the tops with extra melted butter, and sprinkle with sesame seeds. Bake for 20–25 minutes or until golden and crispy.

In a bowl, mix Patak's Eggplant Pickle, Greek yoghurt, and coriander to create the dipping sauce.

Serve the pies hot, warm, or cold with the dipping sauce on the side. Enjoy!

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Chicken Fennel Skewers with Creamy Tarragon & Chive Sauce

Chicken Fennel Skewers with Creamy Tarragon & Chive Sauce

Recipe by Brent Draper

Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

500g Coles free-range chicken thighs, cut into skewer-sized chunks
1 fennel bulb, sliced
1 cup thickened cream
1 tsp Dijon mustard
1½ tsp dried tarragon, roughly crushed
1 shallot, finely diced
2 garlic cloves, finely diced
1 cup chicken stock
1 lemon, juiced and zested
½ bunch chives, finely diced
Extra virgin olive oil
Coles sea salt and pepper

Method

Thread the chicken thigh pieces and fennel slices alternately onto wooden skewers.

Heat a medium pan over medium heat and drizzle with extra virgin olive oil. Add the skewers and cook, turning every few minutes, until the chicken is cooked through. Remove the skewers from the pan and let them rest.

Using the same pan, add the diced shallots and garlic, cooking for 2 minutes. Deglaze the pan with the chicken stock, scraping up any browned bits, then stir in the Dijon mustard. Reduce the liquid by a quarter.

Lower the heat and stir in the thickened cream, dried tarragon, and half of the diced chives. Add the juice of half a lemon and a sprinkle of lemon zest. Season with salt and pepper to taste.

Drizzle the creamy sauce over the chicken skewers and finish with a scattering of the remaining chives. Serve immediately. Enjoy!

Note: If using wooden skewers, soak them in water for at least 30 minutes before assembling to prevent burning

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Stir Fried Vegetable Noodles

Recipe by Louis Tikaram

Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

1 tbs oil
1 red chilli, deseeded and cut into diamonds
3 cups sliced cabbage
8 shiitake mushrooms, sliced
1 small carrot, peeled and sliced
1 pack cooked Shanghai noodles (400g)
2 tbs chilli crunch, such as LaoGanMa

Sauce Mixture
2 tbs Ayam soy sauce
2 tbs Ayam dark soy sauce
1.5 tbs Ayam vegetarian oyster sauce
½ cup vegetable stock
1 tsp pepper

Method

Heat your wok on high heat and add the oil.
Stir-fry the cabbage first, then add the red chilli, carrots, shiitake mushrooms, and finally the noodles. Toss and mix the noodles well with the vegetables.

Pour in the sauce mixture and continue to toss and stir over high heat for 4 minutes, until the liquid is absorbed into the noodles.

Serve immediately with a generous topping of chilli crunch. Enjoy!

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Crispy Spicy Salmon Onigiri

Crispy Spicy Salmon Onigiri

Recipe by Diana Chan

Serves: 4
Prep Time: 20 minutes (plus 15 minutes to cool and set)
Cook Time: 10 minutes

Ingredients

2 cups cooked sushi rice (rice, water, pinch of salt, and 1 tbsp mirin)
100g Huon Tasmanian Smoked Salmon Wood Roasted
½ cup kimchi, chopped
1 tbsp gochujang paste
1 cup shredded mozzarella cheese
Cooking oil, for deep frying

To serve
Kewpie mayonnaise
Coles Roasted seaweed
Furikake, to garnish

Method

Cook the sushi rice in a pot or rice cooker with enough water to cover, a pinch of salt, and a tbsp of mirin.

In a bowl, mix the chopped kimchi, gochujang paste, and shredded mozzarella. Break the Huon wood roasted salmon into smaller pieces and add it to the mixture.

Once the rice is cooked, place a large piece of plastic wrap on a surface. Scoop a large portion of rice onto the base, top with the kimchi mixture, then add another spoonful of rice. Wrap it into a ball using the plastic wrap, shaping it into a triangle.
Set the onigiri aside to cool and set for 10-15 minutes.

Heat enough oil to cover and deep fry the onigiri at 170°C. Gently place the onigiri into the oil and fry each side for 2-3 minutes or until golden brown. Remove and drain on a wire rack.

To assemble, place a piece of nori (10 x 5 cm) on a plate, add some mayonnaise, and place the onigiri on top. Close to secure and sprinkle over furikake.

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Prawn & Zucchini Linguine

Prawn & Zucchini Linguine

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

1 pack San Remo Linguini
½ cup olive oil
1 onion, thinly sliced
2 garlic cloves, sliced
½ tsp chilli flakes
1 zucchini, thinly sliced into rounds
½ cup white wine
10 prawn tails, cut into bite-sized pieces
1 lemon, juice and zest
2 tbs butter
½ bunch chives, finely chopped
½ bunch dill, finely chopped
Coles sea salt
Coles black pepper

Method

Cook the linguini in a large saucepan of boiling salted water according to the packet instructions.

In a large frying pan, heat olive oil over medium heat and cook the onion until soft. Add the garlic and chilli flakes, cooking until fragrant. Stir in the zucchini and cook until softened.

Pour in the white wine and reduce until it forms a syrupy consistency. Add the prawn pieces and cook until they turn pink and are just cooked through.

Transfer the cooked pasta directly into the frying pan with the sauce. Toss to combine. Add the lemon juice, lemon zest, butter, and fresh herbs. Continue tossing until the sauce coats the pasta evenly. Taste and adjust the seasoning with sea salt and black pepper as needed.

Serve in bowls, garnished with extra herbs and lemon zest.

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Fish Fragrant Fried Eggplant

Fish Fragrant Fried Eggplant

Recipe by Diana Chan

Serves: 4
Prep Time: 5 minutes (+ 30 minutes salting)
Cook Time: 10 minutes

Ingredients

300 g lebanese eggplants, sliced diagonally into 2 cm pieces
3 tbs neutral-flavoured cooking oil
6 small dried chillies, soaked in water for 15 minutes and drained
1 garlic clove, minced
20 g ginger, julienned
1 shallot, thinly sliced
Ground white pepper, to taste

Sauce
2 tbs Ayam oyster sauce
2 tbs Ayam light soy sauce
1 tbs shaoxing wine
1 tsp Ayam sesame oil
1 tsp white sugar

Garnish
Finely sliced spring onions

Method

Prepare the eggplants in advance by sprinkling them liberally with salt and leaving them in a colander for at least 30 minutes. Rinse well, drain, and pat dry with paper towels.

In a measuring jug, combine all sauce ingredients and set aside.

Heat a wok over high heat and add the oil. Once hot, add the dried chillies, ginger, garlic, and shallots. Stir-fry for 30 seconds, then add the eggplants. Fry for 5 minutes, tossing continuously.

Pour in the sauce and stir to coat. Season with ground white pepper.

Remove from heat, garnish with spring onions, and serve immediately with warm rice.

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Spiced Rosti with Raita

Spiced Rosti with Raita

Recipe by Brent Draper

Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

500 g Carisma potatoes, grated
½ tsp salt
60 g ghee
1 ½ tsp Indian curry powder
½ tsp chilli powder
1 ½ cups Jalna Farm to Pot Greek Yoghurt
½ cup diced Lebanese cucumber
½ cup coriander, chopped
Salt and pepper

Method

In a large bowl, squeeze the grated potatoes firmly to remove all excess moisture. Discard the liquid.

Add salt, a drizzle of ghee, Indian curry powder, and chilli powder to the grated potatoes. Mix well until evenly coated.

Heat a medium frying pan over medium heat and add a portion of the remaining ghee. Take small handfuls of the potato mixture, shape them lightly, and place them into the pan. Cook until golden on one side, then flip and cook until golden on the other. Repeat until all the potato mixture is used, adding more ghee as needed.

To make the raita, combine Jalna Farm to Pot Greek Yoghurt, diced cucumber, chopped coriander, and a pinch of salt and pepper in a bowl. Mix well to combine.

Arrange the rostis on a serving plate and serve with the raita in a ramekin on the side.

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