Chocolate Banoffee Pots

Chocolate Banoffee Pots

Recipe by Magdalena Roze

Ingredients

3/4 cup coconut sugar

1 cup coconut cream

1 teaspoon vanilla

Sea salt 

2 bananas

1.5 cups vanilla coconut yoghurt 

PANA dark or milk chocolate for shaving 

METHOD

Place the coconut sugar in a small saucepan with a couple of tablespoons of water and bring to the boil. Have a pastry brush in a cup of water handy to clean up the sides and avoid crystallization. 

In the meantime, heat coconut cream until just before boiling. When the sugar is caramelized to your liking, gently pour in the warmed coconut, and stir it in. Cook for 5–10 minutes until creamy and then add a teaspoon of vanilla and a generous pinch of sea salt.

Allow to cool and then pour into glass serving bowls. Top with sliced banana, coconut yoghurt and a generous shaving of PANA milk or dark chocolate. 

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Grilled Eggplant with Tomato, Cucumber and Sumac Salsa

Grilled Eggplant with Tomato, Cucumber and Sumac Salsa

Recipe by Courtney Roulston 

Dietaries: Gluten free, vegetarian 

Serves: 4 as a side 

Prep Time: 15 minutes 

Cooking Time: 15 minutes

Ingredients

2 medium purple eggplants
Sea salt and pepper to taste
1/3 cup (80ml) extra virgin olive oil 

½ cup Greek yoghurt to serve 

Salsa
2 cloves garlic, finely chopped

1 teaspoon whole cumin seeds, roughly crushed
1 heaped teaspoon ground sumac, plus a little extra to serve
3 tablespoons red wine vinegar
1 tablespoon honey or maple syrup
1/2 red onion, diced
2 small Lebanese cucumbers, cut into a chunky dice
1 large heirloom tomato, roughly chopped
1 cup round mint leaves, roughly torn, plus extra to garnish

METHOD

Heat a BBQ plate to a medium heat. Slice the eggplant into 1.5cm rounds then drizzle with half the oil and a pinch of salt. Grill the eggplants on the BBQ for 5 minutes each side, or until the outside is golden and the inside is tender. 

While the eggplant is cooking, warm the remaining oil in a small saucepan. Place the garlic and cumin seeds into a large heat-proof bowl and pour over the warm oil to infuse. Stir in the sumac, vinegar and honey until emulsified.

Toss the onion, cucumber, tomato and mint leaves through the dressing. 

Arrange the eggplant onto a serving platter then spoon over the salsa mixture. Dollop with yoghurt and sprinkle with sumac and extra mint leaves before serving. 

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Poached Pear Salad with Blue Cheese Dressing

Poached Pear Salad with Blue Cheese Dressing

Recipe by Michael Weldon

Ingredients

4 pears, cored, peeled and halved

1 bottle rośe

4 thyme sprigs

2 tablespoons brown sugar

2 star anise

Blue cheese dressing

150g blue cheese

½ cup buttermilk

1 tablespoons olive oil

1 lemon, zest

1 tablespoons black pepper

Black pepper

Salt

Salad

1 pack baby butter lettuce leaves

1 head fennel, sliced thinly 

Pack baby rocket

1 red onion sliced thinly

¼ cup candied walnuts

METHOD

In a saucepan combine the wine, thyme, sugar and star anise, bring to a simmer. Add in the pears and cook covered until the pears are soft. Remove from the heat and allow to cool to room temperature. Once cooled, slice into thin strips. 

In a bowl combine the dressing ingredients and blend to smooth. 

Mix the salad ingredients with pears to combine. Dress with the blue cheese dressing. 

Serve topped with extra dressing and walnuts

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Upside Down Orange, Olive Oil, Yoghurt Cake

Upside Down Orange, Olive Oil, Yoghurt Cake

Recipe by Courtney Roulston

Dietaries: 

Serves: 8 

Prep Time: 10 minutes 

Cooking Time: 50 minutes 

Ingredients

2 oranges 

4 free range eggs

1 ½ cups Jalna Greek yoghurt, plus extra to serve 

½ cup Squeaky Gate Extra virgin olive oil 

1 cup caster sugar 

Pinch sea salt 

1 ½ cups self-raising flour 

½ cup plain flour 

1/3 cup honey to serve

1 tablespoon thyme sprigs to garnish

METHOD

Preheat the oven to 180 degrees Celsius (fan forced). Grease a 23cm cake tin with a little olive oil and line with baking paper. 

Grate the outside of the oranges with a microplane and place the zest into a large mixing bowl along with the eggs, yoghurt, oil, sugar and salt. Gently whisk until the mixture is combined and the sugar has dissolved. Sieve in the combined flours then fold through until you have a smooth batter. 

Using a small knife remove the white pith from the oranges then slice them into 6mm rounds. Arrange the orange slices into the base of the tin then pour over the batter. Place the cake into the middle rack of the oven for 45–50 minutes, or until cooked through. 

Allow the cake to cool slightly before turning out onto a serving platter. Drizzle the cake with honey and thyme sprigs before serving with a dollop of yoghurt on the side. 

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Sizzling Steak Carne Asada Tacos

Sizzling Steak Carne Asada Tacos

Recipe by Michael Weldon

Dietaries:

Serves: 4 

Prep Time: 5 mins

Cook Time: 10 mins

Ingredients

1 pack Coles thin cut scotch fillet steaks

1 pack Capsicana Sizzling Steak seasoning 

Pico de Gallo

1 punnet Cherry tomatoes(medley), sliced

½ red onion, finely diced

½ bunch coriander, stems sliced thinly

1 jalapeno, diced

1 lime juice

Olive oil

Sea salt

Sour Cream

Mexican Cheese

Tortillas

Lime

Jalapeno

METHOD

Marinate the steaks in the Capsicana Sizzling steak seasoning.

In a bowl mix together the pico de gallo salsa, add oil to dress and salt to season. 

Heat a BBQ until smoking hot. Cook the steaks till charred on both sides but still medium in the centre. Rest the steak then carve into slices. 

Serve the steak with salsa, cheese, sour cream, lime and extra chilli. 

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Broccoli and Feta Fritters with Fried Eggs

Broccoli and Feta Fritters with Fried Eggs

Recipe by Michael Weldon

Serves: 4

Prep Time: 10 mins

Cook Time: 15 mins

Ingredients

1 head of broccoli, diced then steamed until just tender

2 eggs

¼ cup plain flour

2 spring onion, sliced

¼ cup feta crumbled

¼ cup mozzarella cheese, grated

1 bunch dill, chopped

1 lemon, zest

Black pepper

Sea salt

Olive oil

4 eggs

½ bunch parsley, leaves picked

½ bunch dill, picked

1 shallot, shaved

1 tablespoon chilli crisp oil

METHOD 

In a bowl mix eggs and flour until roughly combined. Add in the broccoli, spring onion, feta, mozzarella, dill and lemon zest. Season with salt and pepper.

In a non-stick frypan over a medium high heat, cook the fritters in olive oil. Cook until golden on both sides and the filling is set. Repeat until all the fritter mix is cooked. 

In a frypan over a medium high heat fry the eggs to your liking. 

Stack the fritters on a serving plate and top with the fried eggs. Finish with the herbs dressed in a little olive oil and drizzle over the chilli crisp oil.

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Ricotta Meatballs with Spicy Chorizo Sauce

Ricotta Meatballs with Spicy Chorizo Sauce

Recipe by Michael Weldon

Dietaries: 

Serves: 4 

Prep Time: 10 mins

Cook Time: 25 mins

Ingredients

Meatballs

500g Coles Beef mince

1 onion, diced and cooked in olive oil until soft and caramelised

2 garlic cloves, grated

1 teaspoon fennel seeds, toasted and crushed

200g ricotta

100g grated Parmesan 

50g panko breadcrumbs

Pinch sea salt

Chorizo Napoli sauce

1 onion, diced finely

1 chorizo

1 teaspoon chilli flakes

1 bottle passata

Sea salt

Garnish

Parsley

Parmesan

METHOD 

In a bowl thoroughly mix together the meatball ingredients. Once combined, roll into meatballs. 

In a frying pan, cook the meatballs in olive oil until browned. Then turn down the heat and finish cooking. 

In a saucepan add the nduja and fry off. Add in the onion and fry off until softened and in chilli flakes and mix through. Add in the passata and cook down until the sauce is thick and rich.

Pour the sauce over the meatballs and cook until the meatballs are heated through,

Serve the meatballs topped with sauce. Finish with freshly grated parmesan and basil leaves.

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Zucchini Tzatziki

Zucchini Tzatziki

Recipe by Courtney Roulston 

Dietaries: Meat free, vegetarian, gluten free 

Serves: 4 

Prep Time: 15 minutes 

Cooking Time: 

Ingredients

1 large green zucchini, washed 

1.5 cups thick Greek yoghurt 

Coles Sea salt and pepper to taste 

1 small clove garlic, grated/minced 

Juice and zest of ½ lemon 

2 teaspoons honey 

½ long green chilli, seeded, finely chopped 

½ bunch chives, finely sliced plus extra to garnish 

¼ bunch round mint, chopped, plus extra to garnish 

¼ bunch dill, roughly chopped, plus extra to serve

Squeaky Gate Extra virgin olive oil to serve 

2 Large green cucumbers to serve

METHOD

Grate the zucchini into a bowl then sprinkle with a little salt to draw out the excess liquid. Leave to sit for 5 minutes then squeeze out as much liquid as possible using clean hands. 

Place the yoghurt into a mixing bowl along with the zucchini pulp, grated garlic, lemon zest, lemon juice, honey, chilli, chives, mint, dill and a pinch of salt and pepper. Mix well to combine.

Peel the cucumbers then run a fork down the outside to create some grooves then slice into rounds around 5mm in thickness. 

Place the zucchini tzatziki onto a serving plate and spread out with the back of a spoon. Garnish with cracked black pepper, mint leaves, chives, dill, lemon zest and a drizzle of extra virgin olive oil. Serve with sliced cucumbers (or raw crudites) on the side for dipping. 

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Tandoori Aloo Tikka with Raita

Tandoori Aloo Tikka with Raita

Recipe by Louis Tikaram

Ingredients

6 bamboo skewers

500gr washed Baby Potatoes (15 in total)

1 small Red capsicum, cut into 3cm squares 

1 small green capsicum, cut into 3cm squares

1 small onion, cut into 3cm squares

Lime wedges, to garnish

For marinade

1/2 cup Jalna Greek yoghurt 

1 tablespoon flour 

1 cup Pataks Tikka Masala paste

For Raita

1 cup Coles Greek Biodynamic Yoghurt 

1/2 cup cucumber, finely diced 

1 tablespoon finely chopped red onion 

2 teaspoons lime juice

1 tablespoon olive oil

1/2 teaspoon Coles ground cumin

1/2 teaspoon Coles ground coriander seed

¼ bunch mint leaves, chopped

¼ bunch coriander, chopped

1/4 teaspoon salt, more to taste

1/4 teaspoon pepper

METHOD

Set up a steaming basket and saucepan on the stove, fill with water and steam the potatoes over high heat for 15 minutes or until just cooked.

Transfer potatoes to a bowl and allow to cool, then peel skin gently. 

In a separate large bowl, combine all ingredients for the marinade and mix well.

Add the peeled potatoes, onions, red and green capsicums to marinade. Mix well and allow to marinate for at least 30 minutes.

While the vegetables are marinating, place all ingredients for the Raita in a bowl and stir together.

Refrigerate until ready to serve.

Thread the potatoes, peppers and onions on the skewers alternating between each.

Light your BBQ or heat a heavy based grill pan and oil the grill/bars then cook the skewers low and slow for around 10 minutes to get a nice, caramelized colour on the vegetables. 

Remove the skewers to a serving plate and serve with Raita on the side.

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Broken Eggs with Yoghurt and Spicy Tomato Oil

Broken Eggs with Yoghurt and Spicy Tomato Oil

Recipe by Courtney Roulston

Dietaries: Vegetarian, meat free 

Serves: 2 to share 

Prep Time: 10 mins

Cooking Time: 10 mins

Ingredients

4 free range eggs 

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

1 tablespoon white sesame seeds 

1 Lebanese cucumber. Sliced into irregular chunks 

¼ red onion, sliced 

100g Perino noir tomatoes, cut in half 

½ cup mint, leaves picked 

¼ bunch dill, fronds picked 

1 tablespoon red wine vinegar or lemon juice 

1 cup Jalna Greek yoghurt 

Sea salt and pepper to taste 

Tomato Oil

1 large vine ripe tomato 

1 clove garlic, minced 

1 teaspoon dried chilli flakes 

½ teaspoon paprika 

METHOD 

For the tomato oil, warm 60ml of the oil in a small pot over a medium heat.

Use a box grater to grate the tomato into a medium sized heat-proof bowl, discarding the skin. Add in the garlic, chilli, paprika and a pinch of salt. Pour the warm oil over to infuse and bubble. Stir and set aside. 

Toss the cucumber, onion, tomatoes, mint, dill, pinch of salt, pepper and vinegar in a bowl. Set aside. 

For the eggs, heat remaining oil in a large non-stick frying pan. Scatter in the sesame seeds then break the eggs over the top. Cook for 2 minutes, then flip the eggs over. Cook for a further minute, or until the eggs are set. Place the eggs onto a board and chop into large pieces. 

Spread the yoghurt onto the base of a serving plate.

Top with the eggs, spicy tomato oil and the cucumber salad before serving! 

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Pearl Barley, Pea & Parmesan Risotto

Pearl Barley, Pea & Parmesan Risotto

Recipe by Michael Weldon

Dietaries: 

Serves: 4 

Prep Time: 10 mins

Cook Time: 25 mins

Ingredients

1 onion, diced

2 garlic cloves sliced

2 cups pearl barley

1 cup white wine

1 piece of parmesan cheese

1 litre chicken stock

1 cup baby spinach 

1 cup peas

½ cup cream

½ bunch of chives

½ bunch of dill

Garnish 

2 tablespoons toasted pine nuts

Extra parmesan

METHOD

In a saucepan heat the stock with a couple of pieces of parmesan cheese. Once boiling, remove from the heat, keep warm.

In a large frypan or saucepan heat the butter and a drizzle of olive oil. Fry the onions until softened. Add in the garlic and cook for a minute. 

Add in the pearl barley and toast off for a minute. Add in the wine, cook out until the wine has evaporated. 

Add in a couple of ladles of stock, mix in until absorbed. Continue the process until pearl barley is hydrated and tender. 

Add in spinach, peas and cream, mix through the risotto. Add a good grating of parmesan. Taste the seasoning and adjust to your liking. 

Serve the risotto topped with extra parmesan, pine nuts and extra herbs.

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Strawberry & Blood Orange Marscapone with Balsamic & Almonds

Strawberry & Blood Orange Mascarpone with Balsamic & Almonds

Recipe by Poh Ling Yeow

Ingredients

2 x 250g punnets of strawberries, hulled and halved

½ cup (70g) roasted almonds

Handful of basil leaves

100ml balsamic glaze

Mascarpone Yoghurt Cream

¾ cup (170g) mascarpone

1 cup (260g) Greek Yoghurt

 1 ½ tsp vanilla extract or essence

90g icing sugar

METHOD

To make the mascarpone yoghurt cream, whisk all ingredients together in a bowl and chill until needed.

To serve, place about a third of a cup of the mascarpone yoghurt in each bowl. Divide the strawberries between the bowls, then drizzle 1 tablespoon of the balsamic glaze over the top. Finish with a sprinkling of roasted almonds and a small amount of torn basil leaves. Serve immediately.

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Picnic Salad Jars

Picnic Salad Jars

Recipe by Magdalena Roze

Makes 4 x 750 ml jars - please purchase 2 jars

This rainbow-coloured salad is a hit at every picnic. I like to soak the lentils, cook the quinoa and make the dressing the night before so it’s easy to assemble on the day.

Ingredients

Lentils & Salad Components

220g (1 cup) French-style or puy lentils

1 cup uncooked quinoa 

2 spring onions, thinly sliced

2 large oranges, peeled, pith removed, cut into segments

1 small fennel bulb, shaved, fronds reserved

120g mixed salad leaves

125g goat’s cheese, crumbled

60g (½ cup) walnuts, roughly chopped and toasted

Dressing

80ml (⅓ cup) extra-virgin olive oil

60ml (¼ cup) apple cider vinegar

1 garlic clove, crushed

1 teaspoon Dijon mustard

1 tablespoon chopped chives

2 teaspoon honey 

Pinch of sea salt and freshly ground black pepper

METHOD

To make the dressing, place all of the ingredients in a glass jar with a lid and shake well.

Cook the lentils in boiling water for 15 minutes, or until tender. Drain, rinse and transfer to a bowl. Stir in the spring onion and a third of the dressing then set aside for 30 minutes or longer to allow the lentils to soak up the flavours.

To cook the quinoa, rinse, drain, then place in a pot with 2 cups of water. Bring to the boil then reduce to a simmer and cook for another 10-15 minutes until the liquid is almost absorbed. Remove from heat and allow to rest for a few minutes with the lid on.

To assemble, spoon the lentils into the bottom of the salad jars and top with loosely arranged orange segments, fennel, salad leaves, goat’s cheese, walnuts and the reserved fennel fronds.

Just before serving, pour over the remaining dressing, toss the salad and enjoy. 

Notes

• It’s best to soak the lentils in water overnight with a teaspoon of yoghurt, whey or lemon juice to ferment them a little, which not only improves their digestibility but also reduces cooking time.

• Make sure you layer the salad quite loosely so that you can add the dressing and easily toss it in the jar. You can also make one big jar, if you prefer, or pop it in a salad bowl with a lid.

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Tuna Chopped Salad with Sesame Dressing

Tuna Chopped Salad with Sesame Dressing

Recipe by Michael Weldon

Dietaries: 

Serves: 4 

Prep Time: 10 mins

Cook Time: 10mins

Ingredients

1 large tin of tuna in olive oil

2 spring onion, sliced

Black pepper

Sea salt

½ iceberg lettuce

¼ white cabbage

1 red onion

2 tomatoes

1 large cucumber

1 red capsicum

1 yellow capsicum

1 head of fennel

5 radishes

1 bunch coriander

¼ cup chopped garlic

Sesame dressing

2 tablespoons toasted sesame seeds

1 tablespoon tahini

1 tablespoon soy sauce

1 tablespoon honey

1 tablespoon white wine vinegar 

¼ cup mayo

METHOD

In a jug, mix the dressing ingredients until well blended.

In a bowl, break the tuna into pieces with its oil, add the spring onion, and season to taste.

Cut all the salad vegetables into similar-sized pieces and mix them in a bowl. Add enough dressing to lightly coat the salad.

Serve the salad in a bowl and top it with the tuna.

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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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