Wattleseed shortbread

Wattleseed shortbread

Recipe by Nichole Horvath

Ingredients

Butter 210g

Caster sugar 100g

Plain flour 270g

Rice flour 70g

Wattleseed ground 20g                    

Extra caster sugar for rolling

METHOD

Using a stand mixer with a paddle attachment, cream together the butter and caster sugar until well combined.

Add in the flours and wattle seed and slowly mix until a dough form

Bring the dough together into an even log, wrap in cling film and place in the fridge for one hour

Pour extra caster sugar onto a plate or tray and roll the log in it until coated with sugar

Cut round discs from the log and place onto a lined tray

Bake at 160C for 15-18 minutes, until slightly golden.

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Yoghurt Spiced Roast Chicken

Yoghurt Spiced Roast Chicken

Recipe by Louis Tikaram

Ingredients

1 whole organic size 13 chicken, butterflied with the backbone removed.

1 whole lemon for the zest and juice.

1 cup baby rocket

Marinade

1 cup Jalna Greek yoghurt

4 cloves minced garlic

2 tablespoon ground cumin seed

2 tablespoons smoked paprika

1 tablespoon garlic powder

1 teaspoon all spice

1 teaspoon chilli flakes

1 tablespoon oregano

2 tablespoons Extra virgin olive oil

1 big pinch a salt

METHOD

Add all the marinade ingredients to a mixing bowl and stir well to combine.

Spread the chicken onto a baking tray and smother with the marinade over the top and bottom working into the all the groves and cuts.

Cover with clingfilm and marinate for 6 hours in the fridge or overnight if possible.

After the chicken is marinated preheat the oven to 220 degrees and roast for 30 minutes, after 30 minutes reduce the heat to 180 degrees and roast for a further 60 minutes.

Allow to rest for a few minutes before carving and arranging on a serving platter, add the rocket over the top, zest the lemon all over the chicken and squeeze juice to dress the rocket, add a splash of olive oil and some extra sea salt then serve immediately.

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Pasta Alla Trapanese

Recipe by Magdalena Roze

Ingredients

400g dried pasta (ideally Busiate, but fusilli will work too)

1 cup almonds

1 clove garlic

2 generous pinches flaky sea salt 

1 cup basil leaves 

1 punnet cherry tomatoes, sliced in half

50g pecorino cheese (or parmigiano Reggiano if not available)

1/4 - 1/2 cup olive oil 

Zest of half a lemon 

Extra basil leaves, pecorino and olive oil to serve.

METHOD

Place the almonds in a pot of boiling water for 30 seconds to blanch. After 30 seconds, remove straight away, drain and rinse with cold water. We want to remove skins but not cook them! You will see the skins very easily pop off! Dry the almonds with a tea towel and then place them in a pan over low to medium heat to toast. This should take 3-5 minutes. Remove from heat.

Cook pasta in salted boiling water according to packet instructions until “al dente.”

Place 3/4 cup of these almonds into a food processor with salt and garlic, pulse until creamy. Now add basil and pulse, then tomatoes, pecorino and 1/4 cup olive oil. Pulse until smooth (I like the cherry tomatoes still a little intact). Add more olive oil if it feels dry. Add lemon zest, taste, then season with salt and pepper. Chop the remaining 1/4 cup toasted almonds and set aside, as this is your garnish.

When pasta is “al dente”, drain being sure to reserve at least 2 ladles of starchy cooking water. In a large bowl, combine the pasta, pesto and a ladle of cooking water, gently stirring until it all comes together. Add more cooking water if need be. Don’t be tempted to heat the pesto beforehand. The warmth of the pasta is enough as this dish doesn’t need to be piping hot. 

Serve immediately with a little extra pecorino, basil leaves, drizzle of olive oil and chopped almonds. This is not traditional, but I like a squeeze of lemon too! 

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Indonesian Grilled Fish in Banana Leaf

Indonesian Grilled Fish in Banana Leaf

Recipe by Tasia Seger

Serves 4

Equipment:

• Grill Pan 

• Food processor for spice paste/ or mortar and pestle

 Ingredients

5 tablespoons vegetable oil

2 tablespoons chicken stock powder

Salt and white pepper to season 

1 tablespoons caster sugar

Banana Leaf

4 pcs Bamboo sticks/ skewers or 4 pcs toothpicks

1 pcs lime fruit

2x 200- 250grams barramundi fillets skin on

½ cup Thai basil, to garnish

½ cup Coriander leaves to garnish 

1 Cucumber, ribbon 

Olive oil, drizzle for salad

Spice Paste

100grams grams large red chili

15 grams bird eye chilli (optional)

60 grams shallots

30 grams garlic

16.5 grams ginger

16.5 grams galangal 

5 grams turmeric fresh 

Spices

4pcs kaffir lime leaves

2 grams bay leaves 

METHOD

Blitz the spice paste in a small food processor until smooth. Heat the vegetable oil in a pan, then add the spice paste along with the aromatics. Stir-fry until fragrant. Add the sugar, salt, white pepper and chicken stock powder. Continue to cook, stirring regularly, for about 10 minutes or until the paste is cooked through and the oil begins to separate. Allow the paste to cool completely before using.

To Wrap the fish: Wipe and clean banana leaves before using. Pat fillets dry and season lightly with salt and pepper. Spread a generous layer of the cooled spice paste over both sides of the fish. Place each fillet in the centre of a banana leaf. Fold tightly into a parcel (like wrapping a present). Secure with bamboo skewers or with toothpicks.

To cook the fish: Heat grill pan over high heat. Place banana leaf parcels on the grill, brush with vegetable oil and cook for 6- 8 minutes per side. The leaves will char on the outside, and the fish inside should steam and stay tender. 

To make cucumber herb salad, place coriander leaves, Thai basil, and cucumber ribbon in a bowl. Add 3 tablespoons of olive oil and squeeze half a lime juice. Season with salt and pepper and mix well. 

To serve, open the parcel and serve with a steamed rice, lime wedges and fresh cucumber herb salad. 

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Sweet Potato with Spinach Curry

Sweet Potato with Spinach Curry

Recipe by Courtney Roulston

Dietaries: Gluten free, meat free

Serves: 4

Prep Time: 10 minutes

Cooking Time: 25 minutes

Ingredients

2 tablespoons oil

1 brown onion, sliced

1 tablespoon ginger, finely sliced into matchsticks

2 heaped tablespoons red curry paste

1 heaped tablespoon natural peanut butter

2 cups low salt vegetable stock 

2 sweet potatoes, sliced into 2cm chunks

½ can coconut cream

1 tablespoon fish sauce

2 teaspoons sugar or honey

1 lime

120g bag baby spinach

1 long red chilli, sliced into thin julienne

½ cup coconut flakes to garnish

½ cup coriander sprigs to garnish

METHOD

Heat the oil in a large high-sided frying pan. Cook the onion and ginger for 2 minutes, or until softened. Add in the curry paste and fry until aromatic. Stir in the peanut butter and vegetable stock until emulsified.  

Bring the mixture up to a simmer then add in the sweet potato. Leave on a gentle simmer, stirring occasionally for 8-10 minutes or until the sweet potato is tender.

Pour in the coconut cream, fish sauce, sugar and lime juice then taste for balance of sweet, sour, salty and hot-adjust if needed. Stir in the baby spinach until wilted then turn off the heat.  

Toss the chilli, coconut flakes and coriander together in a bowl then scatter over the top of the curry. Serve with steamed rice on the side.

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Pappardelle with White Ragu

Pappardelle with White Ragu

Recipe by  Michael Weldon

Dietaries: 

Serves: 4 

Prep Time: 15 mins

Cook Time: 1.5hrs

Ingredients

500g Pork mince

3 Coles finest Italian sausages 

Olive oil

1 Onion, diced

2 celery stick, diced

2 carrots, diced

1 fennel head, diced

2 garlic cloves, diced

1tsp fennel seeds, toasted and crushed 

1 cup white wine

2 cups chicken stock

2 rosemary sprigs, chopped

8 sage leaves, chopped

¼ bunch parsley, chopped

½ tsp dried chilli

½ cup cream

Parmesan cheese

1 pack Cucina Matese Pappardelle

METHOD 

In a large saucepan brown off the pork mince and pork sausage. Once browned, remove from the pan and reserve. 

Add some olive oil and a knob of butter, add the onion and cook until it begins to soften and colour. Add in the celery, carrot and fennel, cook until softened. Add in the garlic, fennel seed and chilli, cook until fragrant. 

Add the white wine and reduce into a syrup. Add in the stock and turn the heat down to a simmer, simmer gently until the mince and sausage is tender. Add in the cream and herbs, gently cook down. 

Taste and adjust the seasoning to your liking. 

Cook the pasta following the instructions on the packet. 

Once cooked, transfer the pasta in the sauce. Toss the pasta through the sauce, add some extra parmesan and a few cubes of butter. 

Served with extra parmesan on top.

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Apple Som Tum

Apple Som Tum

Recipe by Louis Tikaram

Ingredients

2 very firm and tart granny smith apples

1 red shallot

1 handful roasted peanuts

1 cup halved cherry tomatoes

1 Lime for juice

1 tablespoon Fish sauce

1 teaspoon chilli flakes

1 cup coriander leaves

METHOD

Slice the apple into thin disk/slices then arrange them into stacks of 4-5 apple slices and cut them lengthwise again into thin matchsticks, set aside ready to serve.

Slice the shallot in half then slice very thin lengthwise and add to a medium mixing bowl.

Toss together with the halved cherry tomatoes & peanuts then season with fish sauce, lime juice, and chilli flakes.

Mix very well with your hands to crush the peanuts and slightly squishing the tomatoes to release their juices this helps to create a tasty dressing when mixed with the fish sauce and lime juice.

Add the apple matchsticks and coriander then toss lightly to coat with the dressing and retain the apples beautiful crunch.

Serve up as a great zingy salad or as a side dish for BBQ chicken or fish.

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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. 

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Wheat Free Oat Crumbed Schnitzel with Baby Cos Salad

Wheat Free Oat Crumbed Schnitzel with Baby Cos Salad

Recipe by Michael Weldon

Dietaries:

Serves: 4

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients

Oat Crusted Chicken Schnitzel

2 Chicken breasts, butterflied and pounded flat

2 cups steel cut oats

1 teaspoon dried oregano

1 teaspoon chilli flakes

6 eggs

1 cup plain flour

Sea salt

Black pepper

Olive oil

Dill Dressing

1 cup yoghurt

1 bunch of dill, shopped

1 tablespoon mustard

1 lemon juice

Sea salt

Black Pepper

2 Baby Gem Lettuce, cut in half

2 Shallots

1 bunch chives

METHOD

Combine the oats, oregano and chilli flakes, mix.

Set up to crumb the schnitzels. Start with flour, then egg then finish with the oats. Repeat until all the chicken is crumbed.

In a bowl mix together the dill dressing ingredients.

Heat a layer of olive oil in a pan. Cook the with schnitzels in the oil until golden on both sides until golden all over. Season with sea salt.

To serve add the schnitzel to a plate. Add the lettuce halves and spoon over the dill dressing. Garnish with herbs and shallots, finish with a cheek of lemon.

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Tomato, grilled cucumber, watermelon, radish salad

Tomato, grilled cucumber, watermelon, radish salad

Recipe by Darren Robertson

Serves 2

Prep 15 minutes

Ingredients

4 ripe tomatoes, cut into wedges or thick slices

200 g watermelon flesh, cut into bite sized pieces

1 Lebanese cucumber

4 radishes, cut into quarters 

½ cup mixed soft herbs such as parsley, coriander and mint, leaves picked

3 tablespoons extra virgin olive oil

1 lime, zest finely grated and juice squeezed

1 pinch chili flakes 

Salt and freshly ground black pepper

METHOD

Slice the cucumber length ways. Season with salt and a little oil and blow torch or char grill for develop a light char. Cut into bit sized pieces.

Put the tomatoes into a wide bowl and season lightly with salt and pepper. Leave them for a few minutes to release a little juice.

Add the watermelon, radishes and cucumber and herbs. Drizzle over the olive oil, add the lime zest and juice, and toss very gently to combine, taking care not to break up the watermelon.

Taste and adjust the seasoning if needed. Transfer to a bowl and finish with the remaining herbs and a little pepper and chili flakes.

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Kangaroo Milk Bread Casserole

Kangaroo Milk Bread Casserole

Recipe by Nornie Bero

Ingredients

1-5kg ground kangaroo mince

1 large onion diced

5 teaspoons curry powder

1 tablespoon whole pepperberry

1 teaspoon ground cumin

1 teaspoon dried saltbush

1 teaspoon turmeric

4 pepper berry leaves

4 cloves garlic minced

2 tablespoons butter

¼ cup sultanas

3 tablespoons tomato paste

2 tablespoons spoon lemon juice

1 teaspoon lemon zest

1 tablespoon apple cider vinegar

¼ cup Worcestershire sauce

2 large eggs

Pinch cayenne pepper

1.5 cup milk

3 cups bread insides

2 good pinches of sea salt

METHOD

Preheat oven to 180 degrees Celsius. You’ll need a large skillet or oven proof pot.

Heat oil on a medium heat. 

Add onions cook until softened 4-5minutes.

Add spices and cook for 3minutes, then add garlic, kangaroo mince, pepperberry leaves, tomato paste and cook for 3-5minutes.

Add in Worcestershire, lemon juice, lemon zest, apple cider, sultanas and simmer for 7minutes. Season well.

In a bowl, add the bread and soak it  ½ cup milk for 5 minutes. Squeeze out milk from bread keeping the liquid, then add milk bread to skillet mix to combine. Flatten meat top evenly,

Add rest of milk to bread liquid, add eggs and a pinch of pepperberry, and season.

Pour the mixture on top of the casserole and  bake in oven until golden brown for 35-45minutes until firm. Serve from the skillet.

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Coconut Vongole

Coconut Vongole

Recipe by Colin Barclay

Ingredients

Extra virgin olive oil
Red onion, finely diced
Lemongrass (tender inner stalk), finely sliced
Garlic, grated
Tamarind pastes
Palm sugar, grated
Fresh clams, scrubbed
Dry white cooking wine
Coconut milk
Fish sauce
Fresh herbs (roots chopped, leaves reserved if desire

METHOD

Heat a pan over low heat. Add olive oil and the diced red onion, cooking gently until soft and translucent.

Trim the lemongrass by removing the tough outer layers, then finely slice the tender core and add to the pan.

Grate in the garlic and cook briefly until fragrant. Stir in the tamarind paste and grated palm sugar.

Finely chop the herb roots and add them to the pan.

Add the clams to the pot, followed by a splash of cooking wine. Cover and cook until the clams begin to open.

Pour in about a quarter of a tin of coconut milk and add the fish sauce. Gently stir and cook until the clams are fully opened.

Transfer to a serving bowl and serve immediately.

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Chengdu Spiced Lamb Ribs

Chengdu Spiced Lamb Ribs

Recipe by Louis Tikaram

Ingredients

• 1 kg lamb ribs

  3 tsp crushed Sichuan peppercorns

  1 tsp crushed coriander seeds

  ½ cup small dried chili

  1 tsp crushed fennel seeds

  ¼ cup Squeaky Gate extra virgin olive oil

  1 tbsp Chinkiang vinegar

  1 tbsp light soy sauce

  1 tsp brown sugar

  1 tsp sea salt flakes

  Garnish

  2 green onions, julienned

  ¼ cup picked coriander leaves

  1 lime

Method

• Cut the lamb ribs so that they fit in a large pot of seasoned water. Simmer until tender for around 40 minutes. Cool slightly, then cut into individual ribs.

  When ready to serve, pound the spices and salt with a mortar and pestle, then set aside.

  Heat the oil in a wok until smoking, then add the ribs and cook until golden (2-3 minutes). Drain off the excess oil. Add the spices and chili, and toss to combine until fragrant. Then add the vinegar, soy sauce, and sugar, and toss to coat the ribs well.

  Garnish with spring onion, picked coriander leaves, and lime wedges.

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Apricot, Rosemary and Almond Stuffed Leg of Lamb

Apricot, Rosemary and Almond Stuffed Leg of Lamb

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins
Cook Time – 45 min - 1 hour

Ingredients

1 Coles Bone-in Lamb Leg Roast, butterflied
1 brown onion, caramelised (fried in a pan until golden and soft)
1 cup dried apricots, finely chopped
1 cup roasted almonds, roughly chopped
5 sprigs rosemary, leaves stripped and chopped
½ cup breadcrumbs
4 tbs butter, softened
Salt and pepper, to taste
Olive oil, for drizzling

Extra equipment: Butcher’s string

Method

In a bowl, combine the caramelised onion, dried apricots, roasted almonds, rosemary, breadcrumbs, softened butter, salt, and pepper. Mix everything thoroughly until it forms a cohesive stuffing mixture.

Lay the butterflied lamb leg flat on a clean surface or chopping board. Spread the stuffing mixture evenly across the centre of the meat, pressing gently to help it stay in place.

Carefully roll the lamb leg back into its original shape, encasing the stuffing. Use butcher's string to tie the roast at regular intervals, securing the stuffing in the centre and holding the shape firmly.

Season the surface of the lamb generously with salt and drizzle with olive oil. Place the stuffed lamb into a roasting tray, ensuring the seam side is down.

Preheat the oven to 160°C (fan-forced). Roast the lamb for 45 minutes to 1 hour, or until the internal temperature reaches 60°C for medium. If you prefer the lamb more well-done, roast it until the temperature is higher, according to your preference.

Once cooked, remove the lamb from the oven and cover it loosely with foil. Let the lamb rest for at least 10-15 minutes to allow the juices to redistribute throughout the meat.

After resting, carefully remove the butcher’s string. Carve the lamb into thick slices, ensuring each slice contains some of the delicious stuffing.

Serve warm with your favourite sides and a sauce, such as mint sauce or a light jus.

Enjoy this festive centrepiece with family and friends.

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Lamb Schnitzel with Coriander Sauce

Lamb Schnitzel with Coriander Sauce

Recipe by Michael Weldon

Dietaries – Vegetarian, dairy-free
Serves – 2
Prep Time – 15 mins

Ingredients

• 2 x Coles lamb leg steaks, pounded flat with a meat mallet

  1 cup flour

  2 eggs

  1 cup panko breadcrumbs

  4 sprigs of thyme, leaves picked

  1 tsp cumin powder

  Sea salt

  Squeaky Gate extra virgin olive oil

  Coriander Sauce

  1 bunch coriander

  1 garlic clove

  1 green chili

  ½ cup Squeaky Gate extra virgin olive oil

  1 lemon, juiced

  1 tsp caster sugar

Method

• Set up a crumbing station with seasoned flour, whisked eggs, and a mixture of breadcrumbs, thyme, cumin powder, and sea salt.

  Dust the lamb leg steaks in flour, coat them in whisked eggs, and then press them into the breadcrumb mixture to ensure a good coating.

  Heat 2-3 cm of oil in a saucepan or wok until it reaches the appropriate frying temperature. Add the schnitzels to the pan and fry them until golden on one side, then flip them and continue cooking until fully cooked.

  In a blender or food processor, blend together the coriander sauce ingredients coriander, garlic clove, green chili, olive oil, lemon juice, and caster sugar until smooth. Season the sauce to taste.

  Serve the lamb schnitzels with a side salad and drizzle the coriander sauce over them.

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Beef Stroganoff with Yoghurt

Beef Stroganoff with Yoghurt

Recipe by Michael Weldon

Serves - 4
Prep Time - 10 mins
Cook Time - 15 mins

Ingredients

• 1 Coles Finest scotch fillet, sliced thinly

  1 onion, sliced thinly

  250 g button mushrooms, sliced thinly

  2 tbsp Coles flour

  1 cup Jalna Greek yogurt

  500ml Coles beef stock

  1 tsp Worcestershire sauce

  2 tbsp Coles Dijon mustard

  Coles black pepper

  Sea salt

Garnish

• Parsley

• Chives

Serve with pasta

Method

• In a large saucepan over medium-high heat, brown the beef slices quickly. Add the onion, brown it, and let it soften. Add the mushrooms and cook until they soften slightly. Mix in the flour and coat the stroganoff mixture.

  Add the yogurt and beef stock to the saucepan and stir them through. Reduce the heat slightly to allow the sauce to thicken.

  Add the mustard, Worcestershire sauce, salt, and black pepper. Continue cooking the sauce until it coats the beef in a rich, thick gravy. Remove from heat and add the chopped parsley and chives.

  Serve the beef stroganoff over pasta for a healthier and tastier version of a classic, thanks to the addition of yogurt.

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Quick Street Beef Tacos

Quick Street Beef Tacos

Ingredients

• 1 small red onion finely diced.

  Juice 2 limes

  Pinch salt

  2 cobs sweetcorn

  1 flank steak

  1 tbsp olive oil

  1 ripe avocado, diced

  4-5 radishes, finely sliced

  Small bunch coriander, leaves chopped.

  1 pack small tortillas

  1 bottle of your Favorite hot sauce

Method

• Toss the onion with the lime juice, season with a little salt and set aside.

  Peel and grill the corn over the BBQ until charred then cut off the kernels and tip into a bowl and set aside to cool.

  Brush the steak with a little oil and season well. Cook for 3 minutes on one side, then flip and cook for another 3 minutes for medium-rare. Transfer to a plate and set aside to rest.

  Toss the cooled corn with the quick-pickled onion/lime juice, then add the avocado, radishes and coriander leaves to make a salsa.

  Slice the rested steak against the grain and serve with the salsa & some hot sauce.

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Chinese Braised Spicy Eggplant

Chinese Braised Spicy Eggplant

Recipe by Louis Tikaram

Ingredients:

2 Long Eggplants

1 teaspoon salt

3 cloves garlic, sliced

2 red chillis, seeds removed and sliced

3 tablespoon olive oil

1/2 cup cornstarch

4 green onions chopped

To make the Sauce

2 tablespoon light soy sauce

1 teaspoon dark soy sauce

1 teaspoon oyster sauce

2 tablespoons of water

2 teaspoon cornstarch

METHOD

Cut the eggplants into large, long chunks, thumb size.

Place in a larger bowl then add 1 teaspoon salt and cover with water.

Soak the eggplant for around 10 minutes to reduce the bitterness and help the cooking process.

Drain completely then dust all over in cornstarch.

Heat a large fry pan and add the oil over a medium heat then add the eggplant. Continue frying for 5 to 6 minutes until the eggplant becomes golden, add the garlic, cook for another minute then add the red chilli.

Flip the eggplant and cook the other side to really caramelize and create a beautiful crust.

In a small mixing bowl combine all the sauce ingredients and whisk well to combine then add straight to the fry pan.

Let the sauce sizzle and reduce then toss and stir the eggplant so it is completely covered, cook for another 2 minutes then transfer to a serving plate and garnish with chopped green onion.

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Kaffir Lime Snapper Fish Cakes with Minty Lime

Kaffir Lime Snapper Fish Cakes with Minty Lime

Recipe by Tian Evans from Sage Events

Ingredients

Snapper

Coriander

Kafir Lime leaves

Chilli

Spring onions

Green beans

Coconut sugar

Rice flour

Juice of half a lime

Fish Sauce

One egg

Jalna Yoghurt

Mint

METHOD

In a mixing bowl, combine the snapper, coriander, kaffir lime leaves, fresh chilli, spring onions, green beans (sliced into small circles), coconut sugar, rice flour, juice of half a lime, fish sauce, and the egg to help bind the ingredients together.

Season the mixture with salt and pepper.

Heat a pan over medium heat and add coconut oil. Roll the mixture into balls and place them into the pan. Fry for 1–2 minutes on each side, or until golden brown.

Remove from the pan and place on a platter lined with paper towel. Season with a little more salt.

In a separate mixing bowl, add the Jalna yoghurt and mix with the mint.

To serve, add the yoghurt mixture to the fish cakes. Serve with pickles soaked in apple cider vinegar if desired or enjoy as is.

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Chicken Waldorf Yoghurt Sandwich

Chicken Waldorf Yoghurt Sandwich

Recipe by Magdalena Roze

Serves: 4

Ingredients:

2 cups (approx. 300g) cooked chicken breast, finely chopped or shredded

3/4 cup (180g) Jalna Greek or Biodynamic yoghurt

2 teaspoons Dijon mustard

Juice of 1/2 lemon, plus extra to taste

Pinch of sea salt and freshly cracked black pepper

1 small apple (about 60g), diced

1 celery stalk, finely chopped

30g seedless red grapes, halved

20g walnuts, roughly chopped

1 shallot, finely sliced

2 tablespoons finely chopped parsley

1 teaspoon finely chopped dill

METHOD

In a mixing bowl, whisk together the yoghurt, Dijon mustard, lemon juice, salt and pepper.

Fold through the chopped chicken until coated.

Add the apple (tossed in a little extra lemon juice if prepping ahead), celery, grapes, shallot, walnuts, parsley and dill. Gently mix until everything is combined.

Taste and adjust seasoning to your liking. Chill for 30 minutes before serving to let the flavours develop.

Note: The easiest way to cook chicken breast and keep it moist is to bring a saucepan of water to the boil. Once boiling, put the chicken breasts in, turn off the heat, cover, and let them steep in the water for 18-20 minutes. Remove from the water, rest and shred.

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