Szechuan Lamb Noodles
/
Szechuan Lamb Noodles
Recipe by Louis Tikaram
Coming soon.. available to watch at 10 Play
Smashed Pea Crostini
/Smashed Pea Crostini
Recipe by Courtney Roulston
Dietaries:
Serves: 4 as a snack/ canape
Prep Time: 10 minutes
Cooking Time: 5 minutes
Ingredients
2 cups frozen peas
1 lemon
Sea salt and pepper to taste
4 tablespoons extra virgin olive oil
4 slices Coles Rye sourdough bread
1 clove garlic
1 x 200g tub burrata or fresh mozzarella, drained, roughly torn
8 good quality anchovies
METHOD
Cook the peas in a pot of salted water for 5 minutes. Drain then add in the zest and juice of ½ lemon, salt, pepper and 2 tablespoons extra virgin olive oil. Gently crush the pea mixture so there are still some large chinks. Slice the remaining lemon into 8 small wedges and set aside.
Heat a large frying pan over a medium heat. Drizzle the bread with remaining oil then toast the bread in the pan for 2 minutes each side, or until slightly charred.
Remove the bread from the pan and rub lightly with the garlic clove to become fragrant.
To serve, top the bread with crushed peas then cut each slice of bread in half. Arrange on a serving platter then top pea mixture with the burrata, anchovies, lemon slices and a few grinds of black pepper.
More like this
Miso Maple Coconut Oats
/
Miso Maple Coconut Oats
Recipe by Magdalena Roze
Serves 2 (and a little extra for seconds)
Ingredients
90 g (1 cup) oats
250 ml (1 cup) coconut milk, plus extra (optional)
1 heaped tablespoon white miso paste
1 tablespoon maple syrup, plus extra for drizzling
1 apple, skin on, cored and grated
30 g (¼ cup) pecans, chopped
1 tablespoon shredded coconut, toasted
Method
Place the oats, coconut milk and 250 ml (1 cup) of water in a saucepan over medium heat. Bring to the boil, then reduce the heat and simmer for 4–5 minutes, stirring occasionally. After a minute or so, stir in the miso and maple syrup. Continue to simmer over low heat, stirring often, until the liquid has been absorbed. To make it nice and creamy, you can add an extra ¼ cup of water or coconut milk and simmer for a further 1 minute.
Remove the porridge from the heat, cover and allow it to sit for a couple of minutes. Give it another stir and taste, adding a little more miso or maple syrup, if desired.
To serve, divide between bowls and top with the grated apple, chopped pecans, shredded coconut and a little drizzle of maple syrup. You can reheat any leftovers on the stove with a little water or coconut milk.
More like this
Lamb Shank and Pearl Barley Soup
/
Lamb Shank and Pearl Barley Soup
Recipe by Michael Weldon
Dietaries:
Serves: 4
Prep Time: 10 mins
Cook Time: 2-2.5hrs
Ingredients
6 lamb Shanks
1 Onion, diced
2 garlic cloves
2 carrots, diced
2 celery stalks
1 tablespoons tomato paste
2 bay leaves
4 thyme sprigs
1 litre Chicken stock
1 cup pearl barley
1 bunch Tuscan kale
Salsa Verde
½ bunch parsley
½ bunch dill
1 tablespoons Dijon mustard
2 tablespoons capers
2 tablespoons of Almonds
1 lemon, juice
½ cup olive oil
Sea salt
METHOD
In a large saucepan brown the shanks then remove and reserve. Add in the onion, garlic, celery and carrot, cook until they begin to soften. Add in the tomato paste and fry off.
Add the shanks back into the saucepan, then add in the bay and thyme. Pour in the chicken stock and add enough water to bring the liquid up to cover all the other ingredients.
Bring up to a boil then reduce to a simmer. Cook until the lamb meat falls off the shanks. Take the shanks out of the saucepan. Pull the meat off the bone and reserve.
Add in the pearl barley and cook at a simmer until tender.
In a jug combine the salsa Verde ingredients. Blend until smooth and season to your liking with sea salt.
To serve, add the picked shank meat back into the soup. Spoon into a soup bowl and finish with the salsa Verde on top.
More like this
Mortadella Pizza with Muffaletta Relish
/
Mortadella Pizza with Muffaletta Relish
Recipe by Courtney Roulston
Dietaries:
Serves: 4 as a Snack
Prep Time: 10 Minutes, plus dough resting time (1 HOUR)
Cooking Time: 20 minutes
Ingredients
1 x 250g ball Coles fresh pizza dough
Extra virgin olive oil for drizzling
Plain flour for dusting
2 teaspoons semolina for the tray
Sea salt to taste
1 teaspoon dried oregano
160g fresh ricotta cheese
8 super thin slices good quality mortadella
Parmesan cheese to serve (shaved from a block)
Whole pickled chillies to serve- optional
Muffaletta relish:
1/3 cup stuffed green olives, chopped
1/3 cup giardiniera pickles, chopped
1 tablespoon cornichon, chopped
1 tablespoon roasted pepper, chopped
METHOD
Remove the dough from the packet then place on a wooden board. Cover with a cloth and leave in a warm area for 1 hour to prove.
Preheat the oven to 200 C. Dust the dough with a little flour then push out into a 23cm round. Drizzle a little oil and semolina onto the base of an oven tray. Place the dough onto the tray then drizzle with 1 tablespoon of oil, dried oregano and a pinch of salt. Bake for 15-20 minutes, or until golden and crisp. Remove from the oven and allow to cool slightly
Mix all the relish ingredients together in a bowl.
Spread the base of the pizza with ricotta in an even layer. Drape over the mortadella then sprinkle with some of the relish. Grate over Parmesan cheese and top with chillies if using. Slice then serve.
More like this
Tandoori Spiced Lamb Chops with Kachumber, Lime Pickle & Papadams
/
Tandoori Spiced Lamb Chops
Recipe by Louis Tikaram
Ingredients:
6 lamb chops
1 pack Patak’s tandoori spice rub
1 juiced lemon
1 pack Patak’s papadums (to serve)
1 jar Patak’s lime pickle
1 litre cooking oil for Papadums
For the kachumber:
2 chopped, ripe tomatoes
1 chopped Lebanese cucumber
1 finely chopped small red onion
1 deseeded and finely chopped green chilli
1 small bunch of coriander, chopped
1/2 teaspoon sea salt
METHOD
Add the Patak’s tandoori spice rub, juice of lemon and to the lamb cutlets in a medium mixing bowl, mix and massage into the lamb well, cover until ready to cook.
Mix all the ingredients for the kachumber salad together and mix well, set aside ready to serve.
Heat a barbecue or griddle pan to a high heat and oil the cuttles ready to cook.
Grill the cutlets for 1–2 minutes on each side until nicely charred remove from the grill and leave to rest on a plate for 5 minutes, this will continue the cooking process as they rest.
While the lamb is resting heat the oil for the Papadums in a large fry pan, break off a little piece of the papadum to test if the oil is hot enough, if the piece of Papadum puffs immediately then the oil is ready.
Cook all the Papadums by placing into the oil for around 15 seconds, once they are completely puffed and golden-brown remove with tongs and rest on absorbent paper to cool slightly
Now you are ready to serve along with the lamb, pickles and kachumber.
More like this
Chai Spiced Porridge
/
Chai Spiced Porridge
Recipe by Magdalena Roze
Ingredients
1 cup rolled oats.
2 cups water
1/2 tsp cinnamon
1/4 tsp cardamom
1/4 tsp ground ginger
1/4 tsp ground clove
2-star anise
1 tsp vanilla
1/4 cup yoghurt
1 mashed banana
To serve
Jalna Yoghurt
Maple Syrup
Sliced pear.
Ground Cinnamon
Chopped pecans.
Place rolled oats, spices and water in a saucepan and bring to the boil, then reduce to simmer. After around 5 minutes, stir in the yoghurt then mashed banana. Have extra water on hand if it starts to look dry. When almost cooked, turn off heat, place lid on and allow to steam for 5 minutes. Remove the star anise.
To serve, pour or ladle into bowls and top with extra yoghurt, sliced pear, maple syrup, chopped pecans and a pinch of cinnamon.
More like this
Salt and Pepper Eggplant
/
Salt and Pepper Eggplant
Recipe by Michael Weldon
Dietaries:
Serves: 4
Prep Time: 30(20 resting) mins
Cook Time: 10 mins
Ingredients
2 eggplant, cut into strips or fingers
Sea salt
½ cup plain flour
Batter
2 cups plain flour
½ cup potato starch
1 teaspoon baking powder
Pinch of salt
1 litre cold soda water
Seasoning
1 tablespoon salt
1 teaspoon 5 spice
1 teaspoon pepper
½ teaspoon chilli powder
1 teaspoon sugar
Garnish
2 garlic cloves, sliced
1 red chilli, sliced
1 green chilli, sliced
2 spring onion, sliced or red onion diced
METHOD
In a bowl salt the eggplant then place in a sieve to draw some moisture out. Leave for 30 minutes then pat dry.
In a bowl combine the dry ingredients, add enough soda water and whisk into a thick cream consistency, being careful not to over whisk the batter. Place in the fridge for 30 minutes to chill.
In a bowl mix the seasoning mix together.
Dust the eggplant with flour then coat in the batter and deep-fry until golden and crispy.
In a wok with a drizzle of oil stir fry the garlic, chilli and spring onion for 1 minute to just take away the rawness. Add the eggplant until the wok with a good pinch of the seasoning, toss together,
Serve straight away.
More like this
Rustic Cheesy Vegetable Gratin
/
Rustic Cheesy Vegetable Gratin
Recipe by Courtney Roulston
Dietaries: Meat free/ vegetarian
Serves: 4 as a side
Prep Time: 15 minutes
Cooking Time: 50 minutes
Ingredients
50g butter, softened
2 medium Gold sweet potatoes, skin on, washed
4 medium white crème gold potatoes, skin on, washed
3 medium beetroot, skin on washed
Sea salt and black pepper to taste
400ml Coles thickened cream
2 cloves garlic, finely chopped
¼ bunch thyme, leaves picked, plus extra to garnish
50g Parmesan cheese, grated from a block
80g finest Gruyer cheese, grated
80g cheddar or tasty cheese, grated from a block
METHOD
Preheat the oven to 180 degrees celsius. Grease the inside of the medium baking dish with butter. Using a sharp knife, carefully slice the vegetables into 2mm rounds then place the sweet potatoes, potatoes and beetroot slices into 3 separate mixing bowls.
Season each bowl of vegetables with salt and pepper then divide into each bowl the garlic, thyme, half the cream and half of the cheeses.
Using clean hands mix the vegetables so they are coated into the cream and cheese mixture. Starting with the sweet potato, stack the rounds together then arrange into the dish so they are standing on their edge and snug, but still enough room to get heat between each layer. Add in a layer of the crème gold potatoes, then a layer of the beetroot. Pour in any excess cream mixture from each bowl then pour over the remaining portion of cream.
Cover the dish with foil then place into the oven for 30 minutes. Remove from the oven and take off the foil. Scatter over the remaining cheese and place back into the oven uncovered for 25 minutes, or until the cheese is golden and bubbling and the vegetables are tender.
Garnish with extra thyme leaves and cracked black pepper before serving.
More like this
Spicy Mushroom Mince with Green Beans
/
Spicy Mushroom Mince
with Green Beans
Recipe by Courtney Roulston
Dietaries: Vegetarian
Serves: 4 as part of a shared meal
Prep Time: 15 minutes
Cooking Time: 15 minutes
Ingredients
300g brown mushrooms
3 tablespoons extra virgin olive oil
300g green beans, trimmed, cut in half
½ small brown onion, diced
2 cloves garlic, minced
1 tablespoon ginger, finely chopped
1 tablespoon Chinese cooking wine
1 long red chilli, sliced
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 teaspoon white sugar or honey
1 teaspoon corn flour with 2 tablespoons water
1 teaspoon sesame oil
1 teaspoon white sesame seeds to garnish, toasted
METHOD
Finely chop the mushrooms into a rough dice. Alternatively you can blitz them in a food processor then set aside.
Heat a wok or cast iron pan over a high heat. Add half the oil then the beans and cook them for 3 minutes, or until charred on the outside but still crisp in texture. Remove the beans from the pan and set aside.
Heat the remaining oil in the pan then add in the onion, garlic and ginger. Stir fry for 1 minute then add in the mushrooms. Cook for 2–3 minutes, or until the mushrooms are softened. Pour in the Chinese cooking wine to deglaze the pan then toss through the chilli, soy, hoisin and return the green beans. Toss for 1–2 minutes, or until fragrant.
Pour in the cornflour mixture and sesame oil then toss until it thickens and becomes glossy. Place onto a serving plate then sprinkle with sesame seeds before serving.
More like this
White Chocolate & Raspberry Cake Jars
/White Chocolate & Raspberry Cake Jars
Recipe by Magdalena Roze
Ingredients:
2 cup raw cashews
1/2-1 cup water or plant milk.
1 teaspoon vanilla
80g block PANA White Baking Chocolate
Maple syrup to taste
Pinch sea salt
1 1/2 cups crushed gluten free vegan biscuits OR granola clusters if serving for breakfast.
1 Punnet of raspberries
METHOD
Soak cashews in filtered water for at least 4 hours. If it needs to be speedy, then soak in boiling water for at least 15 minutes but a proper pre-soak is much better.
When cashews are almost ready, melt white chocolate on a stove using a double boiler method and leave to cool.
When ready, drain the cashews and put them in a high-speed blender, add vanilla, sea salt and 1/2 cup of water/plant milk adding more until smooth and creamy as you want it. Pour in the cooled white chocolate and pulse. Check flavour and add maple syrup if you want to sweeten.
To serve, add crushed biscuits or granola to the bottom of 4 glass pots, top with cashew cream, and whole or mashed raspberries.
More like this
Sri Lankan Green Bean Curry
/
Sri Lankan Green Bean Curry
Recipe by Courtney Roulston
Dietaries: Meat free, vegetarian, gluten free
Serves: 4 with other sides
Prep Time: 10 minutes
Cooking Time: 30 minutes
Ingredients
500g green beans, trimmed and sliced into 5cm pieces
Sea salt and pepper to taste
1 teaspoon ground turmeric
4 tablespoons extra virgin olive oil
1 red onion, finely sliced
2 teaspoons mustard seeds
2 teaspoons whole cumin seeds
4 cloves garlic, finely chopped
1 tablespoon fresh ginger, finely chopped
1 long red chilli, finely sliced
20 fresh curry leaves
2/3 cup unsalted roasted cashews
200ml coconut milk
1 lemon to serve
1.5 cups basmati rice
30g butter
METHOD
Place the rice and butter into a pot and cover with 3 cups of boiling water. Leave on a simmer until the water has been absorbed. Cover with a lid and leave on a very low heat for 12 minutes to steam.
Place the beans into a bowl and toss with the turmeric and 1 teaspoon of sea salt.
Heat the oil in a large frying pan over a medium heat. Add in the onion and cook for 2 minutes to soften. Scatter in the mustard seeds and cumin seeds and allow to toast for 1 minute. Add in the garlic, ginger, chilli, curry leaves and cashews then cook, stirring for 2–3 minutes, or until fragrant. Add in the beans then toss to coat in the oil and spices for 3–4 minutes.
Pour in the coconut milk and leave to simmer for 3 minutes, or until the beans are tender. Remove from the heat and stir through the juice of ½ lemon and a pinch of salt and pepper. Serve with steamed rice.
More like this
Edamame, Cucumber & Citrus Salad
/
Edamame, Cucumber & Citrus Salad
Recipe by Louis Tikaram
Ingredients
Dressing:
Citrus
Japanese Mayo
Siracha Chilli Sauce
Edamame
Cucumber, chopped
Red onion, chopped
Spring onions
METHOD
Squeeze lemon and lime into a mixing bowl, add in Japanese mayo, siracha chilli sauce, and mix.
In a separate bowl add in edamame, cucumber, chopped red onion, spring onions, and mix thoroughly.
Add the dressing into the bowl and combine.
To serve, add some sesame seeds to give it a roast flavour, and there you have it a great summer salad!
More like this
Chocolate Golden Comb Slice
/
Chocolate Golden Comb Slice
Recipe by Magdalena Roze and Chloe Wheatland
Ingredients
Base:
•2 cups soy crisps
•1/2 cup smooth peanut butter
•1/3 cup maple syrup
•1 tablespoon olive oil
•1 teaspoon vanilla extract
•pinch of sea salt
Top:
•150g PANA baking MYLK chocolate
•1 tablespoon olive oil
•100g PANA golden comb chocolate snaps, roughly chopped
METHOD
Melt the Pana Baking Mylk chocolate, stirring with a spatula until smooth. Set aside in a bowl.
Combine peanut butter, maple syrup, vanilla extract, a pinch of sea salt, and soy crisps into a separate bowl and stir thoroughly.
Place the mixture from the bowl, into a square baking tin with baking paper.
Pour the melted chocolate over the mixture in the baking tin, ensuring to cover all areas of the tray.
Once evenly coated with chocolate right to the edges, place PANA golden comb chocolate snaps on top, using as many as desired.
Place the baking tray into the freezer for at least one hour, then slice into squares or bars and serve!
More like this
Watermelon, Mint, Lemon Agua Fresca
/
Watermelon, Mint, Lemon Agua Fresca
Recipe by Courtney Roulston
Dietaries: Gluten free, vegan if use maple syrup
Serves: 4
Prep Time:
Cooking Time:
Ingredients
5 cup fresh watermelon, skin removed, cut into squares
2 lemons
2 tablespoons honey or maple syrup
6 sprigs mint
4 cups ice to serve
METHOD
Place the watermelon into the base of a high-speed upright blender. Add in the juice from 1 lemon and the honey.
Blitz until the mixture is smooth and slightly frothy.
Run the mixture through a fine sieve or clean cloth to remove any potential seeds.
Slice the remaining lemon into rounds then place into serving glasses or a pitcher along with the ice. Pour over the watermelon mixture then garnish with mint sprigs before serving.
*You can use all sorts of fruit or veg for an Agua Fresca-Pineapple, melons, cucumber etc.. Just use the same measurements and adjust sweetness depending on the type of fruit you are using. Some fruits will also need more water to blend than others.
More like this
No Bake Watermelon Cake
/
No Bake Watermelon Cake
Recipe by Magdalena Roze
Serves: 8–10
Prep Time: 25 minutes
Chill Time (optional): 30 minutes
Ingredients
For the cake
1 whole small seedless watermelon (round or oval-shaped)
1 punnet strawberries halved or sliced.
1 punnet blueberries
1/2 cup raspberries
1/4 cup toasted coconut flakes.
A few sprigs fresh mint and basil
For the yoghurt frosting
1 1/2 cups Jalna Creamy Vanilla Yoghurt
2 tablespoons natural cream cheese, softened.
1 teaspoon lime zest
1 tablespoon honey or maple syrup (optional)
METHOD
Prepare the watermelon base
Slice a whole watermelon in half, place flat side down on a board. Then slice off the top to create another flat surface. Carefully trim away the rind, working around the edges. Pat dry with paper towel to remove excess moisture.
Make the yoghurt frosting
In a stand mixer, place the Jalna Vanilla Yoghurt, cream cheese, lemon zest, and honey or maple if using. Whisk for 1–2 minutes until creamy, smooth and spreadable.
Frost the watermelon
Place the watermelon cake on a serving plate or cake stand. Using a spatula or spoon, gently spread the yoghurt frosting over the top and sides. It doesn’t need to be perfect; the rustic look is part of its charm.
Decorate
Arrange the fresh berries on top. Scatter with toasted coconut flakes and mint leaves for colour and texture. Chill for 30 minutes if you'd like the frosting to set slightly or serve immediately.
More like this
Chicken Caesar Tacos
/
Chicken Caesar Tacos
Recipe by Courtney Roulston
Dietaries:
Serves: Makes 8 tortillas
Prep Time: 10 minutes
Cooking Time: 10 minutes
Ingredients
8 street/mini tortillas
500g chicken mince
Sea salt and pepper to taste
1 teaspoon garlic powder
2 teaspoons dried oregano
4 cups cos lettuce, washed, chopped
2 free range eggs, boiled, peeled, roughly chopped
2 rashes streaky bacon, cooked, chopped
30g Parmesan cheese grated from a block, plus extra to serve
Dressing
2 anchovy fillets, minced
2 tablespoons mayonnaise
1 heaped teaspoon Dijon mustard
Juice & zest of 1/2 small lemon
1/2 clove garlic, minced
METHOD
Mix all the dressing ingredients along with some cracked black pepper and a small pinch of salt in a bowl and set aside.
Place the chicken mince into a bowl then mix through the garlic powder, dried oregano and a pinch of salt and pepper until combined. Place the tortillas onto a clean bench and spread the chicken mince over them in an even layer.
Heat a pan or BBQ plate to medium. Drizzle a little oil into the pan then cook the tortillas, chicken side down for 3 minutes, or until golden. Turn over and cook for a further 1–2 minutes on the second side, or until cooked through. Repeat with all the tortillas and keep warm.
Place the lettuce, eggs, bacon and Parmesan into a mixing bowl. Spoon over some of the dressing and toss to coat.
Pile the Caesar salad onto the tacos and grate over a little extra Parmesan before serving.
More like this
Rendang Egg Curry
/
Rendang Egg Curry
Recipe by Michael Weldon
Dietaries:
Serves: 4
Prep Time: 15 mins
Cook Time: 20 mins
Ingredients
8 eggs, boiled for 8 minutes then refreshed in ice water and peeled
3 tablespoons Ayam Rendang Curry paste
1 red onion, sliced thinly
2 tins coconut cream
1 lemongrass stalk
3 lime leaves
2 tablespoons desiccated coconut
Salt
Serve with
Rice
Lime
Red chilli
METHOD
In a large saucepan, fry off the onion in oil until golden. Add in the curry paste and cook out until fragrant.
Add in the coconut cream, lemongrass, lime leaf, desiccated coconut and sugar, simmer until the sauce thickens. Taste and adjust seasoning to your liking.
Cut the eggs in half and place into the curry. Gently fold through the gravy and serve straight away. Top with Chilli and extra thinly sliced lime leaf.
More like this
Grilled Squid with Chilli, Garlic & Olives
/
Grilled Squid with Chilli, Garlic & Olives
Recipe by Courtney Roulston
Dietaries: Meat free, gluten free
Serves: 4 to share
Prep Time: 15 minutes
Cooking Time: 5 minutes
Ingredients
3 fresh squid tubes (around 400g)
3 tablespoons extra virgin olive oil
Sea salt and pepper to taste
3 cloves garlic, finely chopped
1 long red chilli, finely chopped
12 Sicilian olives, pitted, gently crushed
¼ cup flat leaf parsley, chopped
1 lemon
METHOD
Clean the squid by removing the outer skin and the insides of the tubes. Cut off the tentacles and wipe down the tubes with a paper towel so they are dry. Score the insides of the tubes then slice into 5cm pieces.
Heat a frying pan over a medium-high heat. Add the oil, chilli and garlic and stir for 30 seconds. Add the squid and cook for 1–2 minutes, tossing occasionally.
Add in the olives, parsley, salt, pepper and a little lemon zest. Toss for 1 minute to combine. The squid will start to curl up when ready.
Place onto a serving plate and serve warm with lemon wedges on the side.
More like this
Whipped Yoghurt and Feta dip
/
Whipped Yoghurt and Feta dip
Recipe by Louis Tikaram
Ingredients
200 grams good quality Greek feta
3/4 cup Jalna Greek yogurt
1 lemon juice and zest
2 tablespoons extra virgin olive oil + some extra for garnish
1 teaspoon chilli flakes
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
3 tablespoons toasted, crushed macadamia nuts - bread or crudites
METHOD
Combine the feta, Jalna Greek yogurt, lemon zest and juice in a food processor and blitz together. While the processor is running, drizzle in the olive oil until the feta & jalna yoghurt is whipped to a smooth paste.
Transfer all the whipped yoghurt mix to a serving plate then with a clean spoon make an indentation in the middle like a well, pour some additional olive oil in and sprinkle the chilli flakes all over along with the herbs, and toasted crushed macadamias.
Serve with a shared banquet, with a cheese plate or by itself with some crackers or pita bread.