Spicy Steak Mince Tortillas with Honey, Chilli Mayo

Spicy Steak Mince Tortillas with Honey, Chilli Mayo

Recipe by Louis Tikaram

Ingredients

500g Coles beef mince 

2 tablespoons Capsicana ‘Tasty Taco’ seasoning mix

3 cloves minced garlic 

1/2 grated white onion (with the juice squeezed out)

1/2 grated tomatoes (with the juice squeezed out)

2 tablespoons tomato paste 

1/4 cup chopped coriander leaves 

4 x large flour tortillas   

Honey and Chilli Mayo 

1 cup Japanese Kewpie Mayonnaise 

2 tablespoons Capsicana Honey & Chilli Fajita cooking paste

METHOD 

Preheat the oven to 180 degrees.

Mix the ingredients for the Honey and chilli Mayo together then set aside ready for serving. 

In a bowl, combine mince, tomato paste, seasoning mix, grated onion, and grated tomatoes. Mix until well combined.

Lay the tortillas onto a baking tray and add a little bit of the meat, spreading it out thinly onto the bread. 

Bake for 25-35 minutes or until the meat is cooked and the tortillas become crispy.

Sprinkle with chopped coriander and serve with a good dollop of Honey & chilli Mayo.

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Crumbed Mushroom Mini Burgers

Crumbed Mushroom Mini Burgers

Recipe by Courtney Roulston 

Dietaries: Vegetarian 

Serves: makes 4 canape size 

Prep Time: 15 minutes 

Cooking Time: 5 minutes 

Ingredients

4 large Button or Brown mushrooms, stems removed 

1 egg, beaten 

1.5 cups panko breadcrumbs 

1 cup oil for frying 

Sea salt to taste 

8 slices soft white bread 

2 slices burger cheese, cut into 4 squares each 

1 cup lettuce, shredded 

Burger sauce:

½ cup mayonnaise 

1 tablespoon tomato sauce 

1 tablespoon burger pickles, diced 

1 tablespoon white onion, diced 

1 teaspoon American mustard 

METHOD

Mix all the burger sauce ingredients in a small bowl then set aside. Cut circles around 7-8cm in diameter from the inside of the bread using a pastry cutter or glass jar rim and set them aside. 

Place the egg and breadcrumbs into 2 separate bowls. Coat the mushrooms in the egg mixture then into the breadcrumbs to coat the outside. 

Heat the oil in a small pot over a medium heat. Fry the mushrooms for 4–5 minutes, or until golden and crisp on the outside and cooked through. Remove with a slotted spoon then drain on kitchen paper.

To assemble, place some of the burger sauce onto the bottom of 4 pieces of bread. Add on 2 pieces of cheese, lettuce, then top with the mushrooms. Add on a little more burger sauce then place the remaining bread round on top before serving. 

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Lamb Chops with Agro Dulce Sauce

Lamb Chops with Agro Dulce Sauce

Recipe by Michael Weldon

Dietaries: 

Serves:  4 

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients

12 Lamb cutlets

Coles Sea salt

Olive oil 

Agro Dulce

1 large red onion, diced

2 garlic cloves, sliced thinly

½ teaspoon chilli flakes

1 cup red wine vinegar

½ cup brown sugar

1 cup raisins

1 cup toasted pine nuts

½ bunch parsley, chopped

Olive oil

Coles Sea salt

Salsa Verde 

1 bunch mint

1 bunch parsley

1 jar capers

1 tablespoons Dijon mustard

Olive oil

Coles Sea salt

METHOD

In a frypan over a medium high heat, warm a good drizzle of olive oil. Add in the onion with a pinch of salt and cook until soft. Add the garlic, cook for a further minute. Add the chilli flakes and quickly toast.

Add the vinegar, sugar and currants, cook until the vinegar is reduced. Turn the heat down to low and add in the pine nuts. Cook gently until the sauce thickens. 

In a jug combine the salsa verde with a pinch of salt and enough olive oil to bring the sauce together.

Heat a BBQ until it's smoking. Season the cutlets with sea salt. Brush with oil and place into the grill, cook until charred on both sides but still pink in the centre. Rest for a couple of minutes.

Spread the green sauce on the base of the platter then add the cutlets and finish with the agro dulce! 

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Smashed Kimchi Cucumbers

Smashed Kimchi Cucumbers

Recipe by Courtney Roulston

Dietaries: Meat free

Serves:  4 as a side dish 

Prep Time: 25 minutes 

Cooking Time: 

Ingredients

3 skinny Lebanese cucumbers, washed (skinny ones have less watery seeds) 

Sea salt flakes 

1 long red chilli, seeded, sliced 

1 carrot, peeled, sliced into matchsticks 

1 spring onion, finely sliced 

1 tablespoon white sesame seeds, toasted, gently crushed 

1 tablespoon gochujang paste 

1 small clove garlic, minced 

2 tablespoons rice wine vinegar 

1 tablespoon fish sauce (use light soy for a veg sub) 

1 tablespoon honey 

1 teaspoon sesame oil 

METHOD

Place the cucumbers onto a clean board and gently smash them with the flat part of a knife split the skins. Cut into irregular pieces then place into a bowl and sprinkle with a pinch of salt. Set aside for 5 minutes for the salt to draw excess water from the cucumbers. 

In a small bowl mix together the gochujang paste, garlic, rice vinegar, fish sauce, honey and sesame oil until smooth. 

Drain the water that has pooled in the bowl with the cucumbers then add in the chilli, carrot, spring onion, half the sesame seeds and gochujang dressing. Toss well so everything is coated in the spicy dressing. 

Place into a serving bowl and sprinkle with remaining sesame seeds before serving!

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One Pot Mediterranean Chicken with Orzo

One Pot Mediterranean Chicken with Orzo

Recipe by Magdalena Roze

Serves: 4 

Ingredients                                   

2 tablespoons Squeaky Gate Olive oil

500g chicken thighs

4 garlic cloves, crushed

1 onion, peeled and diced

2 teaspoons sweet paprika

2 teaspoons oregano

1 teaspoon thyme

1-2 tomatoes, roughly chopped OR 1 punnet cherry tomatoes 

1/2 cup olives, kalamata or green 

Zest of a lemon (reserve lemon to season when serving)

1 ½ cups orzo

3 cups Chicken Bone Broth

100g feta cheese

To serve: options include Handful chopped parsley, mint, squeeze of lemon, roasted pine nuts. 

METHOD

Heat olive oil in a medium to large pot. Add the chicken thighs and fry until golden on both sides, then set aside. The chicken doesn’t need to cook through, we’re just giving it some colour. 

In the same pot, sauté the garlic and onion for 2 minutes until soft and fragrant. Add the spices and stir for another minute or so. 

Toss in the tomatoes, olives and zest and stir through for another minute or so. Now pop in the rice until it’s mixed through and evenly coated. 

Finally, add the chicken bone broth making sure that all the chicken is covered. 

Bring to the boil and then reduce to low heat. Place the lid on slightly ajar, and cook for around 20 minutes until all the liquid is almost absorbed. 

Turn off the heat, place the lid on, allow it to steam for another 10 minutes or until completely cooked.

To serve, jazz it up with fresh herbs like mint and parsley. For adults, you can pimp it up further with a squeeze of lemon, olive oil and sea salt. You could even add roasted pine nuts!

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Leek Gratin

Leek Gratin

Recipe by Michael Weldon

Dietaries: 

Serves: 4 

Prep Time: 10 mins

Cook Time: 45 mins

Ingredients

2 tablespoons butter

5 leeks, cut into 3 cm pieces. 

2 garlic cloves

4 thyme sprigs, leaves picked

Sea salt

50g butter

50g flour

500 mls milk

150g gruyere, grated

100g mozzarella, grated

100g parmesan, grated

2tbs Dijon mustard

¼ cup breadcrumbs

Parmesan cheese

Olive oil

METHOD

In an oven safe frypan cook the leeks until they begin to soften. Add in the garlic and cook until softened. Add in the thyme leaves and toss through.

In a small saucepan melt the butter then add in the flour and cook until the mix splits. Add in a third of the milk and mix until smooth then add the next third and do the same. Add the final third of the milk and mix until smooth. Once smooth add in the cheese and mustard, cook until melted. 

Pour the cheese sauce over the leeks and spread evenly. Sprinkle over the breadcrumbs, parmesan and drizzle with oil. 

Bake in the oven or bbq at 200 degrees until golden all over.

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Turkish Yoghurt Soup

Turkish Yoghurt Soup

Recipe by Louis Tikaram

Ingredients

1/2 cup rice, short grain or Arborio rice 

1.5 litres Coles chicken broth

 2 cups Jalna Greek yoghurt 

1 Coles egg

1 tablespoon Coles plain flour

Juice of 1 lemon

1 teaspoon sea salt

2 tablespoons Coles salted butter

2 tablespoons dried mint

1 teaspoon Coles chilli flakes

METHOD

Rinse the rice 2 times under running water to wash off all the starch, on the second rinse you should see the water starting to run clear, completely drain the rice then place the rice in a medium saucepan, along with the 1.5L of chicken broth then bring to a boil over medium heat. Allow the rice to cook for 15 to 20 minutes, covered with a lid to avoid evaporation until the rice grains are very soft. Remove from the heat. The cooked rice is meant to have a lot of liquid and have a soup consistency. 

While the rice is cooling, place the yoghurt, egg, lemon juice, salt and flour in a bowl and whisk well to combine all the ingredients into a thick and creamy mixture.

When the rice is finished cooking, add one ladle of the hot stock from the rice pot into the yoghurt mixture and whisk vigorously to combine. Continue to do this slowly and continuously whisk the liquid with 3 to 4 more ladles of stock, this process tempers the yoghurt and ensures it does not split when added to the pot.

Once the yoghurt is tempered, pour all of the tempered yoghurt mixture into the soup pot with the rice and stock. Whisk to combine all the ingredients, then simmer it on medium low heat for 10-15 minutes, stirring occasionally. Taste and adjust for salt.

In a small pot, melt the butter then add the dried mint and stir for 10-20 seconds. Do not leave the mint in for longer as it will burn quickly.

Pour the butter and mint drizzle into the soup pot and stir to combine.

Serve the soup in bowls and garnish with more dried mint and some chilli flakes.

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Black Forest Panettone Trifle

Black Forest Panettone Trifle

Recipe by Courtney Roulston 

Dietaries: 

Serves:  6 

Prep Time: 20 mins

Cooking Time: 5 mins 

Ingredients

1 Traditional Panettone, sliced into chunks 

300ml Coles thickened cream, whipped into soft peaks 

1 cup good quality fresh cherries to garnish 

80g Pana Organic Dark chocolate, cut into shards to garnish 

Icing sugar for dusting 

1 litre store bought chilled custard 

1 teaspoon vanilla bean paste 

2 x 250g Coles mascarpone tubs 

1 jar morello cherries, drained, juice reserved 

½ cup sugar 

1/3 cup brandy 

METHOD 

Place the morello cherry juice, sugar and brandy into a small saucepan and bring up to a simmer. Leave for 5 minutes to reduce slightly then take off the heat and allow to cool. 

Fold together the custard, vanilla and mascarpone until smooth and thick. 

Arrange the chunks of panettone and morello cherries onto the base of a glass trifle dish. Top with a layer of the custard mixture and repeat until all the panettone, morello cherries and custard is used (should be around 3 layers). 

Spoon the whipped cream on top, then arrange the fresh cherries and chocolate shards. Dust with icing sugar before serving.

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Korma Spiced Barramundi in Banana Leaf

Korma Spiced Barramundi in Banana Leaf

Recipe by Louis Tikaram

Ingredients

1 x 200g Barramundi fillet  

2 tablespoons coconut oil 

1 x cup Patak’s Korma paste (Curry paste)

5 x Thai lime leaves 

¼ cup palm sugar 

2 tablespoons oyster sauce 

2 tablespoons fish sauce 

2 large fresh banana leaves 

1 x stick lemongrass thinly sliced 

2 tablespoons Patak’s lime pickle

METHOD

Heat the coconut oil in a medium pot over a low heat till melted.

Add the curry paste, lime leaves and continuously stir for 10minutes until very fragrant and aromatic. 

Season with, palm sugar, oyster sauce & fish sauce, continue to cook over a low heat till sugar is melted and oil has split away from the paste. 

Turn off the heat and set aside. 

On the grill slowly drag the banana leaves over the flames till warm and shiny.

Add a big spoon of Korma paste onto the banana leaf and spread out to resemble the size of the barramundi. Sprinkle some Thai basil leaves, lemon grass, then add the fish. Repeat this on the top side of the fish then wrap the banana leaf nice and tight.

Place the banana leaf parcel onto the grill over low heat and cook for 10 minutes, flip and do the same on the other side.

Take the fish off the grill, unwrap, and garnish with some extra Thai basil leaves, lemongrass and Pataks lime pickle!

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Baked Brie in Sourdough

Baked Brie in Sourdough

Recipe by Magdalena Roze

Ingredients

150–200 g wheel or triangle of ripe brie, camembert or washed rind cheese

1 round loaf of sourdough

100 g butter, thinly sliced

8 sage leaves

2 rosemary sprigs

40 g (¼ cup) roasted hazelnuts, coarsely chopped

100 g honey (with honeycomb if possible) 

4 ripe figs, cut into wedges

METHOD 

Preheat the oven to 180°C and line a baking tray with baking paper. Put the cheese on the bread and use a sharp knife to cut a circle or triangle around it, matching the cheese shape. Scoop out the bread inside to fit the cheese.

Make cuts around the loaf about 2 cm apart, but don’t cut all the way through.

Put the cheese into the hollowed-out bread and stick slices of butter into the cuts around the bread. Tuck sage leaves between the cheese and bread edges. Press small bunches of rosemary needles onto the top of the cheese.

Place the bread on the lined tray and bake for 20–30 minutes until the cheese melts and the bread turns golden and crispy. Take it out of the oven and gently move the top of the cheese to show the melted inside.

Sprinkle roasted hazelnuts on top and drizzle with honey. Arrange figs around the bread and serve right away.

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Herb & Pea Salad with Yoghurt, Lemon & Almonds

Herb & Pea Salad with Yoghurt, Lemon & Almonds

Recipe by Courtney Roulston 

Dietaries: Meat free, Vegetarian, gluten free 

Serves: 4 as a side 

Prep Time: 10 minutes 

Cooking Time: 5 minutes 

Ingredients

2 cups frozen peas, cooked, cooled 

Sea salt and pepper to taste 

1.5 cups raw snow peas, trimmed, sliced into strips 

½ cup roasted whole almonds, roughly chopped 

2 spring onions, finely sliced 

1 cup round mint, leaves picked 

1 cup flat leaf parsley, roughly chopped 

½ cup dill, roughly chopped 

1 cup Jalna Greek yoghurt to serve 

Dressing:

2 cloves garlic, finely chopped 

1 long red chilli, sliced 

¼ cup (60ml) extra virgin olive oil 

Zest and juice of 1 small lemon 

2 teaspoons honey

METHOD

For the dressing, heat the oil in a small pot over a medium heat. Place the garlic and chilli into a small heat-proof bowl and pour the oil over to infuse. Stir in salt, pepper, lemon juice and honey then set aside. 

In a large mixing bowl add the peas, snow peas, almonds, spring onions, mint, parsley, dill and lemon zest. Pour over the dressing and gently toss to coat. 

Spoon the yoghurt onto the base of a serving plate to make a bed for the salad. 

Spoon the salad over the yoghurt and top with some extra mint leaves before serving.

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Eggs, Greens and Cheese Pie

Eggs, Greens and Cheese Pie

Recipe by Magdalena Roze

Ingredients

Squeaky Gate Olive oil

375g filo pastry, thawed

500g mixed greens (spinach, kale, silverbeet leaves), chopped

1 brown onion, finely diced

2-3 garlic cloves, crushed

200g feta

200g ricotta

1/2 teaspoon ground nutmeg

2 tablespoons breadcrumbs

Zest of 1/2 lemon

1/4 cup mint leaves, chopped

1/4 cup parsley, chopped

1/4 cup dill, chopped

Salt and pepper

11 eggs (or a dozen, depending on the size of the eggs)

2 tablespoons sesame seeds

Lemon wedges, to serve

METHOD

Preheat the oven to 180°C and grease a 28 cm round dish or cast-iron pan with olive oil.  

Cover filo sheets with a damp tea towel.  

In a large pot, cook greens with lid on until wilted. Drain, cool, squeeze out excess water, and roughly chop.  

Sauté onion in olive oil until soft and golden, then cool.  

Combine greens, onion, garlic, ricotta, nutmeg, lemon zest, herbs, and crumbled feta in a bowl. Add beaten eggs and breadcrumbs; mix gently.  

Layer filo sheets on overlapped baking paper, brushing each layer with olive oil as you go, rotating sheets to form a large square. Transfer filo into pan, pressing in gently.  

Spread filling evenly. Crack 9–10 eggs over the top, keeping yolks intact and spaced out. Trim excess filo, fold edges in, drizzle with olive oil, sprinkle sesame seeds.  

Bake for 45 minutes until golden. If browning too fast, reduce heat to 160°C. Cool 10 minutes before serving with lemon wedges.  

Tip: To center one yolk, make a small divot in the filling before adding eggs.

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Vindaloo Prawns baked in Banana Leaf

Vindaloo Prawns baked in Banana Leaf

Recipe by Michael Weldon

Serves: 4 

Prep Time:  5 mins

Cook Time: 10 mins

Ingredients

12 XL King Prawns, cut down the back and remove intestine

1 red onion, diced

1 jar Pataks Vindaloo Spice paste

½ tin diced tomatoes

1 tablespoon white vinegar

4 frozen banana leaves

½ bunch coriander

2 green chillies

2 limes

METHOD

In a frying pan cook off the onion in oil then add in the curry paste and cook out. Add in the tomatoes and a pinch of salt, cook until thickened slightly. Add in the vinegar and taste the seasoning, adjust if needed. Allow the mix to cool. 

In a bowl coat the prawns in the vindaloo paste. Place the prawns on the banana leaves and add the coriander and chilli. Wrap into parcels and tie or skewer to hold together. 

Cook in the oven or BBQ with the lid down for  12 –15 minutes. 

Once the prawns are cooked, place the parcels onto a platter with limes on the side to squeeze over the top. 

Serve with bread or rice to get the most out of the sauce. Also have loads of napkins ready when eating!

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One Pot Hainanese Chicken Rice

One Pot Hainanese Chicken Rice

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients

One whole chicken, portioned
Three cloves garlic, finely chopped
Two shallots, finely chopped
Two cups jasmine rice, rinsed
One litre Coles chicken stock
1 tbsp soy sauce
1 cup spring onions, finely sliced
One Lebanese cucumber, thinly sliced

Spring Onion Oil
¼ cup extra virgin olive oil
½ cup spring onions, green parts only, finely chopped
1 clove garlic, crushed and finely chopped
1 tbsp ginger, finely diced

To Serve
Chilli sauce
Spring onion oil

Method

Heat a large pot over medium heat. Add the chicken pieces, skin-side down, and cook for about five mins until golden and the fat has rendered. Remove the chicken and set aside.

In the same pot, add garlic and shallots, cooking until fragrant. Remove any large chicken bones, leaving the rendered fat in the pan. Pour in the chicken stock, add soy sauce and spring onions, then stir through the rice. Nestle the chicken pieces back into the pot, ensuring they are half submerged in the liquid.

Bring to a gentle boil, then reduce to a simmer. Cook uncovered until most of the liquid is absorbed, then cover and reduce to low heat. Cook for a further 15 mins or until the chicken is cooked through and the rice is tender.

Meanwhile, make the spring onion oil. Heat the olive oil in a small saucepan until just shimmering. Place the spring onions, garlic, and ginger in a heatproof bowl, then carefully pour the hot oil over the top. Stir well and set aside.

To serve, place sliced cucumber on a plate. Scoop the rice into a small bowl, then invert onto the plate to form a dome. Arrange the chicken alongside and drizzle with spring onion oil. Serve with chilli sauce and extra spring onion oil on the side.

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Scotch Fillet with Leek and Pepper Skirlie

Scotch Fillet with Leek and Pepper Skirlie

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 1 hour

Ingredients

½ cup butter
1 leek, finely sliced
1 clove garlic, minced
Coles scotch fillet steak
1 cup Red Tractor Steel Cut Oats
⅓ cup parsley, chopped
Coles sea salt, to taste
Coles black pepper, to taste
Squeaky Gate extra virgin olive oil

Method

Melt the butter in a pan over medium-high heat. Add the leek and garlic, then season with salt and pepper. Cook until the leeks are soft and fragrant.

Stir in the Red Tractor Steak Cut Oats and cook until warmed through and slightly toasted.

Drizzle the steak with olive oil, season generously with salt and pepper, and place onto a hot griddle pan. Cook to your preferred doneness, then rest before serving.

Once the skirlie is cooked through, remove from the heat and stir through the chopped parsley. Adjust seasoning to taste.

Serve the scotch fillet alongside the leek and pepper skirlie. Enjoy!

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Lime & Chipotle Grilled Corn

Lime & Chipotle Grilled Corn

Recipe by Michael Weldon

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

Ingredients

Corn in the husk
Squeaky Gate extra virgin olive oil
Coles Mayo
La Costeña Chipotle in Adobo, finely chopped with some sauce
Coles paprika
Lime, halved
Coles sea salt
Parmesan, finely grated
Fresh coriander, chopped

Method

Preheat a grill or barbecue to high heat. Place the corn, still in its husk, onto the grill and cook, turning regularly, until the husk is well charred and the corn inside is tender.

Remove the corn from the grill and carefully peel back the husk. Brush with a little olive oil and return to the grill, turning occasionally, until lightly golden.

In a small bowl, mix Coles Mayo with the chipotle and some adobo sauce. Stir in the paprika until combined.

Remove the corn from the grill and roll each cob in the chipotle mayo mixture, ensuring all layers are coated. Place the corn onto a plate and sprinkle with Coles Sea Salt.

Grate over fresh Parmesan, scatter with chopped coriander, and squeeze over the juice of half a lime.

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Corn & Bacon Chowder

Corn & Bacon Chowder

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

Squeaky Gate extra virgin olive oil
4 rashers streaky bacon, diced
1 large potato, peeled and diced
2 celery stalks, finely chopped
2 garlic cloves, minced
1 onion, finely diced
4 fresh corn cobs
1 litre Coles Real Vegetable Stock
Coles black pepper, to taste
Coles sea salt, to taste
300ml Norco Full Cream
2 spring onions, finely sliced
Handful of fresh parsley, chopped
1 lemon, zested

Method

Heat a drizzle of olive oil in a large pot over medium heat. Add the bacon and cook until crispy and golden, allowing the fat to render.

Stir in the potato, celery, garlic, and onion, coating them in the bacon fat. Cook until softened and fragrant.

Using a sharp knife, cut the base off the corn cobs and slice off the kernels. Reserve the cores for compost or feed them to the chickens.

Add the corn to the pot, followed by the vegetable stock. Season with salt and pepper, then simmer for 15 minutes, stirring occasionally.

Reduce the heat to low and stir in the cream, allowing it to warm through gently without boiling.

Ladle the chowder into bowls and garnish with spring onions, fresh parsley, and lemon zest. Finish with a crack of black pepper.

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Seafood Chowder

Seafood Chowder

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

50g butter
Drizzle of extra virgin olive oil
100g smoked streaky bacon, diced
1 onion, diced
2 handfuls leek, sliced
Pinch of Coles sea salt
2 celery stalks, diced
3 medium potatoes, diced
250ml white wine
1L Coles chicken stock
300ml cream
300g white fish fillets, diced
250g mussels, scrubbed and de-bearded
200g scallops
Coles black pepper, to season
2 tbsp chives, chopped
2 tbsp dill, chopped
2 tbsp parsley, chopped
4 slices sourdough bread
Extra virgin olive oil, for drizzling

Method

Melt the butter in a large pot over medium heat, then add a drizzle of extra virgin olive oil. Add the diced smoked streaky bacon and cook until the fat has browned. Stir in the onion and leek, allowing them to sweat down before adding a pinch of salt. Add the celery and cook until softened.

Stir in the diced potatoes, pour in the white wine, and bring to a boil. Add the chicken stock and cream, then bring to the boil again before reducing to a simmer. Cook until the potatoes are tender.

Meanwhile, heat a griddle pan over medium heat. Drizzle the sourdough slices with extra virgin olive oil and toast them on the pan until golden and crisp.

Add the diced white fish to the chowder, followed by the mussels. Once the mussels open, they’re ready. Stir gently until the fish turns from pinkish-opaque to white and fully cooked.

Season with black pepper, add the scallops, and stir for 30 seconds until just cooked. Remove from heat and stir through the chopped chives, dill, and parsley.

Ladle the chowder into bowls and serve with toasted sourdough on the side.

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Lamb & Potato Curry

Lamb & Potato Curry

Recipe by Courtney Roulsten

Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

1 tbs oil
1 onion, finely diced
1 tbs fresh ginger, grated
2 cloves garlic, minced
1 chilli, finely chopped
½ tsp black pepper
500g Coles Graze lamb mince
1 tsp Coles ground goriander
1 tsp Coles cumin
1 tsp Coles turmeric
1 tsp Coles garam masala
1 tbs Coles tomato paste
1 cup leftover roast potatoes, chopped
½ cup vegetables of choice
1 can Ayam Coconut Cream

Method

Heat a pan over medium heat and add oil. Sauté the onion until soft, then add fresh ginger, chilli, and black pepper. Cook until fragrant.

Add the lamb mince and cook until browned, breaking it up as it cooks.

Sprinkle in the ground coriander, cumin, turmeric, and garam masala. Fry off the spices in the centre of the pan to release their flavour.

Stir in the tomato paste, mixing well to coat the lamb and spices.

Add the chopped roast potatoes and vegetables, stirring to combine. Pour in the coconut cream and let the curry simmer until thick and aromatic.

Serve warm with rice or flatbread.

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Michael's Chicken Pho

Michael's Chicken Pho

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients

1 tbs extra virgin olive oil
2 brown onions, halved
4 garlic cloves, crushed
5 cm piece of ginger, sliced
2 cinnamon quills
3 star anise
1 dried red chilli
1 tsp fennel seeds
1 tsp coriander seeds
1L Coles chicken stock
1 whole chicken, portioned
2 tbs fish sauce
1 tbs sugar
400g rice noodles
3 spring onions, finely sliced

To serve
Hoisin sauce
Sriracha
Fresh coriander
Thai basil
Sliced red chilli
Lemon wedges

Method

Heat a stockpot over medium heat and drizzle in the extra virgin olive oil. Add the halved brown onions, crushed garlic, and sliced ginger. Cook until dark and caramelised, a few minutes. Add the cinnamon quills, star anise, and dried chilli, then toast the fennel and coriander seeds until fragrant.

Pour in the chicken stock and bring to a boil.

On a separate board, portion the chicken, then add it to the stockpot. Reduce to a simmer and poach the chicken for 30 minutes. Remove from heat and allow to cool to room temperature. Strain the broth, discarding the solids.

Stir in the fish sauce and sugar.

Pick the meat off the chicken, discarding the bones.

Blanch the rice noodles by soaking them in boiling water for 2–3 minutes, then drain.

Divide the blanched noodles into bowls. Top with sliced spring onions and shredded chicken, then ladle over the hot pho broth.

Serve with hoisin, sriracha, fresh coriander, Thai basil, sliced red chilli, and lemon wedges on the side. Add to the broth as desired.

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