Pickled Pear Slaw

Pickled Pear Slaw

Recipe by Courtney Roulston 

Dietaries: Meat free/ Vegetarian/gluten free

Serves: 4 as a side 

Prep Time: 20 minutes 

Cooking Time: 5 minutes 

Ingredients

2 pears, thinly sliced 

Sea salt and pepper to taste 

1 lemon 

1 tablespoon honey 

Slaw:

4 cups white cabbage, shaved
4 red radish, thinly sliced
1/3 cup roast almonds, roughly chopped
2 green spring onions, thinly sliced
¾ cup flat leaf parsley, roughly chopped plus extra leaves to garnish
1/3 cup Parmesan cheese, shaved with a peeler-plus extra to serve
2 teaspoons Dijon mustard
3 tablespoons extra virgin olive oil

METHOD

Toss the pears with the juice of 1/2 lemon, salt, pepper and honey in a bowl.
Set aside for 15 minutes to pickle.

In a large mixing bowl combine the cabbage, radish, almonds, spring onion, parsley and Parmesan cheese. Drain the pears and add to the salad -  reserving the liquid in the bowl.

Mix the zest and juice of remaining lemon into the pear juices with a pinch of salt, mustard and oil. Whisk until combined. 

Toss the dressing through the slaw then place onto a serving plate.
Scatter with extra parsley, almonds & Parmesan before serving. 

More like this

Butter Chicken Wings

Butter Chicken Wings

Recipe by Michael Weldon

Dietaries: 

Serves:  4 

Prep Time: 5

Cook Time: 10 mins

Ingredients

3 tablespoons Pataks Butter Chicken Paste

2 tablespoons butter

½ cup cream

1 lemon juice

1kg wings cut into flats and drumettes 

Garnish

Green Chilli

Celery Sticks 

Greek yoghurt

METHOD

In a saucepan, fry off the butter chicken paste until fragrant. Add in the cream and cook out to thicken up slightly. Once cooked, remove from the heat and allow to cool. Once cooled add lemon juice and season to taste. 

Toss the wings in oil. Place in an air fryer or oven at 200deg Celsius, cook until golden all over.

Once cooked, toss the wings through the sauce. 

Serve with chilli, celery and yoghurt on the side.

More like this

Sweet Potato and Hemp Seed Hummus

Sweet Potato and Hemp Seed Hummus

Recipe by Magdalena Roze

Ingredients

400g sweet potato (to yield around 250g mash) (buy x 2 to pre-cook sweet potato)

150g dried chickpeas, soaked overnight in 3 cups filtered water

1 garlic clove, chopped or crushed

2 tablespoons hemp seeds

Juice of 1 lemon

2 tablespoons  olive oil, plus extra to drizzle

1/2 cup Aquafaba (reserved stock from cooking chickpeas)

Salt and pepper

To serve:
Toasted sesame seeds, olive oil, smoked paprika. 

METHOD

Preheat the oven to 180 degrees. Place the sweet potato on a baking tray lined with baking paper, score it with a knife in a few spots, and roast in the oven for 40–45 minutes until soft. Remove the oven and allow to cool before scooping out the flesh. It should yield around 250g.

Meanwhile, drain and rinse the soaked chickpeas and place in a saucepan and fill it with water, at least 3cm above the chickpeas. Bring to the boil, then reduce heat and simmer for 1–2 hours until they’re soft. Leave the chickpeas in the water to cool.

When ready, place the roasted sweet potato, cooked chickpeas (reserving around 50g to use as a garnish), garlic, hemp seeds, lemon and olive oil in a food processor and blitz until smooth. Add your 1/2 cup of chickpea cooking water (aquafaba) slowly and whiz some more until you reach your desired consistency. You may need to add extra water to make it nice and smooth. Season with salt and pepper.

Using a spatula, spoon your sweet potato hummus onto a serving dish or into a bowl. Drizzle with olive oil, garnish with your reserved chickpeas and season with paprika, salt and pepper. Serve with crackers, corn chips or crudités.

More like this

Chicken Schnitzel with Apple & Radish Slaw

Chicken Schnitzel with Apple & Radish Slaw

Serves: 4

Dietaries: Gluten Free

Recipe by Michael Weldon

Ingredients

THE SCHNITTY

1½ cups almond meal

2 tablespoons picked thyme

⅓ cup (35g) Parmesan cheese, finely grated

1 teaspoon salt 

Freshly cracked black pepper

4 chicken breast fillets, each sliced into 3, on a diagonal following the length to produce flattish pieces

½ cup (75g) corn flour, on a dinner plate

2 large eggs, lightly whisked 

100g butter for frying

Olive oil, for frying

THE SLAW

3 granny smith apples, quartered, cored, cut into matchsticks

4 radishes, top and tailed, halved and thinly sliced

1 large stick celery, thinly sliced (optional)

3 stalks of spring onions, finely sliced

1 cup packed torn mint

DRESSING

⅓ cup (80g) sour cream

1-2 tablespoons lemon juice, OR

to taste

2 teaspoons honey

½ teaspoon salt freshly cracked pepper

4 lemon wedges, to serve

METHOD

1.     Prepare the coating

In a large shallow bowl, combine almond meal, thyme, grated Parmesan, salt and pepper.

Put cornflour on a dinner plate.

In another bowl, whisk the eggs lightly.

2.     Coat the chicken

Take each slice of chicken and coat it first in cornflour, shaking off excess.

Dip it into the egg mixture. Then press both sides firmly into the almond meal mix to coat evenly. Set aside coated schnitzels on a tray.

3.     Cook the schnitzels

Heat a large frying pan on medium heat and add a mix of butter and olive oil (enough to cover the base).

Fry schnitzels in batches for about 3-4 minutes per side, until golden and cooked through.

Transfer cooked schnitzels to a paper-towel lined plate and keep warm.

4.     Make the slaw

Combine the apple matchsticks, radish slices, celery, spring onions, and mint leaves in a large bowl. In a small bowl, whisk together sour cream, lemon juice, honey, salt and pepper until smooth. Pour dressing over slaw and toss well to coat.

5.     Serve

Plate schnitzels with a generous serving of slaw on the side. Add a lemon wedge for squeezing over the top before eating.

More like this

Lemongrass Angus Beef Skewers

Lemongrass Angus Beef Skewers

Recipe by Louis Tikaram

Ingredients

1kg good quality steak 

1 tablespoon finely chopped lemongrass

1 cup finely chopped coriander stems and leaves

4 garlic cloves, finely chopped

2 tablespoons oyster sauce

1 1/2 tablespoons sugar

1 1/2 tablespoons fish sauce

1 1/2 teaspoons black pepper

1 1/2 teaspoons sea salt

Oil for grilling 

Thinly sliced green onions, for garnish

METHOD

Soak your bamboo skewers in water while preparing the steak and marinade.

Slice the flank steak across the grain into ½ cm-thick strips. Set aside.

Stir together coriander, garlic, oyster sauce, sugar, fish sauce, lemongrass, pepper, and salt in a large bowl. Add steak, toss to coat. Marinate steak at room temperature for 15 minutes, tossing occasionally.

Remove steak from marinade, and weave onto skewers, folding back and forth till the skewer is covered in beef just leaving room to hold at the bottom. 

Heat a BBQ or grill plate to medium-high heat. Brush skewers lightly with oil. Grill steak, uncovered, turning occasionally, until charred, cook for around 6 minutes for a nice medium rare. Let rest then garnish with green onion and serve.

More like this

Celery Salad with Date, Almonds & Parmesan

Celery Salad with Date, Almonds & Parmesan

Recipe by Courtney Roulston 

Dietaries: Meat free, vegetarian 

Serves: 4 as a side 

Prep Time: 20 minutes 

Ingredients

8 tender stalks celery, washed  (peel any tough fibers from the outside if needed) 

½ cup whole roasted almonds, chopped 

5 medjool dates, pitted, chopped 

1 green apple, sliced into fine matchsticks 

1 green chilli, seeded, finely diced 

1 small red onion, finely sliced 

½ cup flat leaf parsley, roughly chopped 

½ cup Parmesan cheese, shaved with a peeler from a block 

Dressing

Juice and zest of 1 lemon 

Sea salt and pepper to taste 

2 teaspoons Dijon mustard 

1 tablespoon honey 

3 tablespoons extra virgin olive oil

METHOD

Place all the dressing ingredients into a small bowl and whisk until emulsified then set aside.

Finely slice the celery then place into a large mixing bowl with the almonds, dates, apple, chilli, onion, parsley and shaved parmesan. 

Pour the dressing over the salad and toss well to coat. 

Place the salad onto a serving platter and shave over extra parmesan, olive oil and black pepper before serving.

More like this

Fried Brussels Sprouts with Fish Sauce Caramel

Fried Brussels Sprouts with Fish Sauce Caramel

Recipe by Michael Weldon

Dietaries:

Serves: 4 

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients

Fish Sauce Caramel

½ cup Brown Sugar 

2 Garlic Cloves, crushed

1 Lemongrass stalk, smashed

2 lime leaves

4 chillies, halved

1/2 cup Fish Sauce

1 tablespoon rice wine vinegar 

1 bag brussels sprouts, halved lengthways. 

Garnish 

Lime 

Red Chilli, sliced thinly

Fried shallots

Spring onions, sliced thinly

METHOD

Combine the fish sauce caramel ingredients in a saucepan over a medium heat. Cook until reduced into a thick caramel texture. Strain out the chunky ingredients. Season with lime and extra fish sauce if needed. 

In a large saucepan heat enough oil to submerge the sprouts to 165 deg Celsius. Fry the sprouts with a lid half covering to stop spitting until the sprouts are gold, crispy and soft in the centre. 

Add the sprouts to a bowl and add the dressing. Toss together to coat the sprouts in the caramel. Serve straight away garnished with chilli and fried shallots.

More like this

Better Brownies

Better Brownies

Recipe by Magdalena Roze

Ingredients

1 x 400g can of white bean drained 

80g roasted hazelnuts

100g almond meal

30g cacao powder

80g honey or maple syrup (add more if you like it sweeter)

60g coconut oil, melted

1 teaspoon vanilla extract

2 teaspoons baking powder

100g PANA dark or Mylk baking choc chips

PANA Smooth Hazelnut Chocolate Spread to serve 

METHOD

Place all ingredients except Chocolate chips and PANA smooth Hazelnut Chocolate Spread in a food processor and blend until smooth. Taste to see if you like it sweeter. 

Add half the chocolate chips or broken up chocolate and optional chopped macadamias or walnuts, and mix in with a wooden spoon. 

Place the batter into the prepared tin and smooth over on top. Gently press in remaining chopped chocolate or chips on top. Bake for about 22 minutes (that's my sweet spot!).

Remove from the oven and allow to cool in tin for 30 minutes before slicing into squares. Enjoy! 

When completely cool, spread a layer of PANA Smooth chocolate hazelnut spread on top for extra decadence.

More like this

Pineapple, Fish Sauce and Lime BBQ Chicken

Pineapple, Fish Sauce and Lime BBQ Chicken

Recipe by Michael Weldon

Dietaries: 

Serves:  4 

Prep Time: 15 minutes

Cook Time: 35 minutes

Marinade time: 6-12 hours

Ingredients

1 Whole chicken, butterflied

Marinade 

¼ pineapple, chopped

2 garlic cloves

1 lemongrass stalk

2 lime leaves

2 coriander stalks

2 Birdseye chilli

1 tablespoons brown sugar

2 tablespoons fish sauce

1 lime juice

Garnish

½ bunch coriander, leaves picked

1 shallot, sliced thinly

1 red chilli, sliced thinly

1 lime leaf, sliced thinly

3 sprigs of curry leaf, leaves fried

2 limes, halved and grilled

METHOD

In a blender combine the marinade ingredients and blend until smooth. 

Pour half the marinade over the chicken and rub all over to ensure it's evenly marinated. Leave to marinade for at least 6 hours. 

Heat a BBQ to smoke. Brush the skin of the chicken with some oil. Place skinside down on the BBQ and cook until caramelised. Flip onto the underside and turn the heat down to medium. Baste the skin side and cook until the chicken is ready. Remove from the BBQ and brush the underside with the last of the marinade. Leave to rest. 

In a bowl mix the salad. 

Carve the chicken into 10 pieces and serve on a platter. Top with the herbs and an extra sprinkle of sea salt. 

More like this

Tomato Caesar

Tomato Caesar

Recipe by Courtney Roulston 

Dietaries: Meat free, vegetarian 

Serves: 4 as a side 

Prep Time: 10 minutes 

Cooking Time: 5 minutes 

Ingredients

3 medium sized Grandma`s heirloom tomatoes (1 red, 1 yellow, 1 black) 

3 tablespoons extra virgin olive oil 

2 super thin slices sourdough bread 

Coles Sea salt and Coles black pepper to taste 

½ cup basil, leaves picked 

Dressing:

1 heaped tablespoon whole egg mayonnaise 

2 anchovy fillets, finely minced 

½ clove garlic 

1 teaspoon Dijon mustard 

Juice and zest of ¼ of a lemon 

20g Parmesan cheese, grated from a block, plus extra shavings to serve 

METHOD

Heat the oil in a small frying pan. Grill the bread for 1–2 minutes each side, or until golden and crispy. Remove from the pan, season with a pinch of salt and allow to cook before cutting into pieces. 

For the dressing mix together the mayonnaise, anchovy, garlic, mustard, lemon and Parmesan cheese until combined. 

Slice the tomatoes into 5mm rounds and arrange on a serving platter.

Spoon some of the dressing over the tomatoes then scatter over fried bread. Garnish with basil leaves, shaved Parmesan, cracked pepper and a drizzle of extra virgin olive oil.

More like this

Warm Cauliflower & Grain Salad

Warm Cauliflower & Grain Salad

Recipe by Courtney Roulston 

Dietaries: Meat free, vegetarian 

Serves: 4 as a side 

Prep Time: 15 minutes 

Cooking Time: 15 minutes 

Ingredients

1 whole small cauliflower, cut into 2cm florets 

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

1 x 250g pack Coles ancient grain rice pouch, warmed 

1 teaspoon ground cumin 

1 teaspoon sumac 

½ teaspoon ground turmeric 

1/3 cup walnuts, chopped

1/3 cup pepita seeds, toasted 

½ cup dried raisins 

1/3 cup slivered almonds, toasted 

¼ cup white sesame seeds, toasted 

½ cup flat leaf parsley, chopped 

½ cup fresh coriander, chopped 

½ red onion, diced 

Dressing

Juice and zest of 1 large lemon 

Sea salt and pepper to taste 

1 tablespoon maple syrup

METHOD

Place the cauliflower into a large frying pan over a medium heat, drizzle with 40ml of the oil, cumin, sumac, turmeric and a pinch of salt and pepper. Cook, stirring for 6–8 minutes, or until the cauliflower is slightly charred and tender. Set aside to cool slightly. 

In a large mixing bowl combine the ancient grain mixture with sunflower seeds, pepita seeds, cranberries, almonds, sesame seeds, parsley, coriander and onion.

In a small bowl whisk together the lemon zest, lemon juice, maple syrup, remaining oil and a pinch of salt and pepper until combined. 

Add the cauliflower into the salad then pour over the dressing. Toss well to coat then place into a serving dish and serve warm.  

More like this

Tandoori Lamb & Spiced Eggplant Labneh

Tandoori Lamb & Spiced Eggplant Labneh

Recipe by Louis Tikaram 

Ingredients

½ cup Pataks eggplant pickle 

1 pinch sea salt

1 cup Jalna Greek yoghurt

2 garlic cloves

2 tablespoons freshly squeezed lemon juice

For the tandoori Lamb

1 tablespoon Squeaky Gate Extra Virgin olive oil

4 tablespoons Pataks tandoori paste 

500gr  Lamb mince 

1 tablespoon Coles tomato paste can

½ cup Coles chicken broth

For Serving

1 tablespoon Squeaky Gare Extra Virgin olive oil

½ bunch chopped dill

½ bunch chopped parsley 

Warm pita cut into small triangles

METHOD

To make the spiced eggplant labneh, mix all ingredients together and refrigerate till serving. 

Heat some oil in a large frypan over medium heat. Add the lamb and cook, breaking up the meat with the back of a spoon, until browned and no longer pink, about 5 minutes. Drain off excess fat, reserving 1 tablespoon for cooking, and return to the skillet.

Add the tomato paste & Pataks eggplant pickle paste and cook, tossing and stirring for about 2 minutes. Remove from the heat and stir in the broth until well combined. Set aside.

To serve, spoon the eggplant labneh into a shallow serving bowl and spread into an even layer. Spoon the spicy lamb mixture over the centre of the eggplant labneh. Finish with a drizzle of olive oil, fresh herbs, and a sprinkle of salt. Serve with warm pita.

More like this

Olive Oil & Stock Roast Potatoes

Olive Oil & Stock Roast Potatoes

Recipe by Michael Weldon

Dietaries: 

Serves: 4 

Prep Time: 5 minutes

Cook Time: 55 minutes 

Ingredients

1kg Carisma potatoes, peeled and cut into wedges 

1 cup chicken stock

½ cup Squeaky Gate Extra Virgin olive oil

4 thyme sprigs

5 garlic cloves, crushed

Sea salt

Black pepper

1 lemon, cut into thin rounds

METHOD

Heat an oven to 200 degrees Celsius. 

In a roasting tray add the stock, olive oil, thyme, garlic, salt and pepper, whisk together to roughly combine. Add in the potatoes and mix through the liquid. 

Roast for 40 minutes, then remove from the oven, toss through the liquid. Add in the lemon slices and return to the oven to cook for a further 15 minutes until the potatoes are golden and soft. 

Once cooked, serve the potatoes topped with an extra sprinkle of sea salt and herbs. 

More like this

The Lab Slab

The Lab Slab

Recipe by Maurizio Gabbrielli

Dietaries: 

Serves: 4 

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients

1 x ball of pizza dough (store purchased or made prior)

500 grams Semolina flour 

500 grams Tomato Puree

Mozzarella Cheese

Stracciatella Cheese

Fresh Basil

Extra Virgin Olive Oil

Basil

METHOD

Add dough to semolina flour on a tray.

Press semolina into dough and spread around the tray.

Add tomato puree to dough until the base is covered. Bake in the oven. Remove when cooked.

Add toppings , mozzarella then add back in the oven. When melted remove and add Stracciatella Cheese, fresh basil and olive oil.

Serve!

More like this

Spicy Korean Creamed Corn

Spicy Korean Creamed Corn

Recipe by Michael Weldon

Dietaries:

Serves: 4 

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients

Gochujang butter

1 block of butter

3 tablespoons gochujang

2 tablespoons kimchi juice

1 lime, juice and zest

1 red onion, diced finely

1 tablespoon grated ginger

1 tablespoon grated garlic

4 ears of corn, kernels sliced of the cob

2 tablespoons butter

½ cup cream

½ cup cheddar cheese

¼ cup kimchi chopped finely 

Sea salt

Olive oil 

Garnish

Spring onion, sliced thinly

METHOD

In a food processor combine the butter, gochujang, kimchi juice and lime, season with a pinch of salt. Blend until evenly combined. Reserve in the fridge. 

In a frypan over a medium high heat, fry the red onion in butter and a splash of oil. Once softened add in the ginger and garlic, fry off until fragrant. 

Add in the corn and fry off until the corn softens and becomes a brighter colour. Add in the cream and reduce slightly. Add in the cheese and melt. Fold through the kimchi and taste the seasoning, adjust to your liking.

Serve in a bowl and finish with a spoon of the gochujang butter. Garnish with thinly sliced spring onion. 

More like this

Chop Salad with Preserved Lemon & Yoghurt Dressing

Chop Salad with Preserved Lemon & Yoghurt Dressing

Recipe by Louis Tikaram

Dressing

1 cup Janla Greek yogurt 

1 preserved lemon - rinsed, flesh removed, rind minced

1 cup chopped fresh herbs - coriander, parsley, mint, dill + more for salad if you like it fresh.

1–2 teaspoons preserved lemon liquid - to taste

Salad 

4 vine ripened tomatoes, roughly chopped - leave

1 small telegraph cucumber, halved lengthways and seeds removed with the tip of a teaspoon, roughly chopped 

1 bunch spring onions, finely sliced 

1 tin Coles chickpeas, drained 

Salt and Black Pepper

METHOD

To make the salad, toss the tomatoes, cucumbers and spring onions in a bowl with some salt and pepper. Set aside while you make the dressing.

Combine all the ingredients in a bowl and whisk to combine. Refrigerate until ready to serve. The dressing keeps well for 3 to 4 days.

Toss the seasoned vegetables with the chickpeas and extra herbs then drizzle over the dressing and toss to combine. Serve immediately.

More like this

Slow Cooked Beef Short Ribs

Slow Cooked Beef Short Ribs

Recipe by Louis Tikaram

Ingredients

1 plate short rib

1L x Kara coconut cream

3L light chicken broth or water

250 ml mega chef oyster sauce

300 ml mega chef fish sauce

4 sticks lemongrass

1 handful lime leaf

4 long red chilli

1 knob galangal

2 large eschalots

1 bunch Mint

1 bunch coriander

1 cup fresh lime juice

2 birds eye chillies

1 teaspoon dried chilli powder

2 cups white glutinous rice

METHOD

To make the hot and sour dressing:

Squeeze your limes until you have around 1 cup of fresh lime juice. Add 50 ml fish sauce, finely sliced bird’s eye chilies and dried chili powder.

Stir well, taste, add a little more fish sauce if needed. Set aside.

Roasted rice:

Soak the glutinous rice in cold water for 5 minutes, then strain.

In a medium, heavy-based pot, add the rice and dry-cook over a medium-low heat. The rice will stick and clump initially, though as it dries out it will separate and start to cook. Toast until the rice is golden and smells very nutty and toasted, around one hour.

Cool and blend to a sand-like consistency.

To braise the beef ribs:

In a large saucepan, add coconut cream, chicken broth, oyster sauce, remaining fish sauce, 2 sticks lemongrass and the lime leaves (reserve 4 nice big leaves for your salad), sliced galangal, and bring to the boil.

Add your short rib plate, cover with a lid or foil and braise in the oven for 3 to 3.5 hours at 140 degrees.

Remove the short ribs from the braising liquid; they should be tender and soft all the way through. Let cool completely and refrigerate;  this can even be done a day in advance.

Strain your coconut braising liquid and return it to a small clean pot. Reduce until the liquid is thick, flavoursome and dark in colour. Keep warm for serving.

To finish and serve.

Over a woodfire grill, BBQ or even in a frying pan, cook the cold short rib until you have a beautiful golden, crackling crust. Low and slow is best to reheat the short right through and take in as much flavour from the grill as possible.

In a large mixing bowl, add your picked mint and coriander leaves, sliced eschalots, Chilli, lemongrass and lime leaves.

When you are ready to serve, the short rib can be hot or warm. Place it on a large serving platter and generously drizzle with some braising liquid. Dress your herb salad with the hot and sour dressing and serve immediately, with a dusting of roasted rice on top.

More like this

Cucumber and Radish Salad with Avocado Dressing

Cucumber and Radish Salad with Avocado Dressing

Recipe by  Michael Weldon

Dietaries: 

Serves: 4 

Prep Time: 10 mins

Cook Time: 10 mins

Ingredients

Dressing

1cup Jalna Greek yoghurt

1 avocado

1 jalapeno

1 lemon juice

1/3 bunch parsley

½ cup Squeaky Gate Extra Virgin olive oil

Sea salt

Breadcrumbs

½ loaf sourdough, torn into crumbs

Olive oil

2 Cucumbers, cut roughly

1 bunch radishes, quartered 

1 cup frozen, peas warmed in boiling water

1 cup sugar snaps cut thinly

1 bunch of dill, picked

1 bunch chives, cut into 1cm pieces

METHOD 

Toss the bread in a bowl with olive oil and a pinch of salt. Bake in a 180deg Celsius oven until crispy. 

In a jug combine the dressing ingredients. Blend together with a stick blender. Taste and season to your liking. 

In a large bowl combine the salad ingredients, breadcrumbs and enough dressing to coat everything. Toss and mix until everything is evenly coated in the dressing.

Serve with extra herbs on top. 

More like this

Ultimate Prawn Summer Roll

Ultimate Prawn Summer Roll

Recipe by Courtney Roulston 

Dietaries: 

Serves: Makes 4 Rolls

Prep Time: 15 minutes 

Cooking Time: 

Ingredients

24 XL Australian Tiger prawns, peeled, de veined
2 cups Plain potato chips/crisps
1 avocado, sliced into thin wedges
8 butter lettuce leaves , washed, dried
4 Soft white rolls (Coles bakery super soft round rolls or jumbo soft white)
80g softened butter

Seafood Sauce

1 cup good quality mayonnaise
1 tablespoon tomato sauce
1 tablespoon American mustard
1 medium sized French shallot, finely diced
1 tablespoon capers, rinsed, chopped
2 tablespoons cornichons, roughly chopped
¼ cup dill sprigs, chopped
Zest and juice of ½ small lemon
1-2 splashes hot sauce (sriracha or Tobasco) Optional
Sea salt and pepper to taste

METHOD

Mix all the seafood sauce ingredients together in a bowl and set aside. 

Slice the rolls in half horizontally then butter both sides. 

Arrange the lettuce, avocado, potato chips and prawns into the rolls. 

Spoon over some of the seafood sauce then serve with lemon wedges on the side

More like this

Flat Peach Summer Salad

Flat Peach Summer Salad

Recipe by Louis Tikaram

Ingredients

1 handful Toasted Sourdough bread chunks

1 cup cherry tomatoes

4 flat peaches

1 long red chilli 

1 garlic clove 

A pinch dried oregano

A handful of basil leaves

½ cup crumbled feta

1 lemon

3 tablespoon olive oil

Sea salt

Freshly ground pepper

METHOD

Halve the cherry tomatoes and place them into a large bowl, Slice the peaches into thick chunks, discard the stone then add to the tomato bowl. 

Halve the chilli, scraping out the seeds and pith then finely chop and add to the bowl.

Grate the garlic clove it into the bowl with the peaches and tomatoes. Add a pinch of dried oregano, tear the basil leaves, and crumble the feta in.

Grate in the lemon zest and squeeze in the juice, then add in olive oil and add a pinch of salt and pepper.

Add the toasted sourdough and fold into the salad to evenly coat! Serve immediately.

More like this