Pani Puri

Pani Puri

Recipe by Sarah Todd

Ingredients

potato filling

• 2 medium sized potatoes, boiled and peeled

• ½ red onion, finely chopped

• 1 green chilli, finely chopped

• 1 tbsp cumin, toasted and ground

• 1 tsp salt

• 1 handful coriander, finely chopped

• 1 tsp chaat masala

• 1 tsp fried noodles

tamarind water

• 4 cups of water

• 1 cup tamarind paste

• half cup lemon juice

• 1 tsp salt

• 1 tsp chilli powder

• 1 tsp ginger powder

• 1 tsp cumin powder

green water

• 4 cups water

  half bunch fresh mint

• half bunch fresh coriander

• 1 green chilli

• half cup lemon juice

• 1 tsp salt

• ½ tsp ground black pepper

• ½ tsp ground ginger

• pinch salt

• ½ tsp ground fennel

to serve

• 1 bag pani puri shells

• packet of sunflower seeds to serve

Method

• Mash together all ingredients for potato filling

• To make the tamarind water, combine all ingredients and bring to a simmer on stove. Then cool in fridge.

• To make the green water, blend and keep in fridge.

• To serve, press thumb into Pani Puri shells to create a hole in one end. Place 1 tsp potato filling in puri, add a drop of tamarind andtop with green water.

• Eat immediately in one mouthfull.

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Spiced BBQ King Prawns with Mango Salsa

Spiced BBQ King Prawns with Mango Salsa

Recipe by Courtney Roulston

Ingredients

• 1kg extra large Coles green king prawns, shell on (around 12 XL King Prawns)

• ¼ cup Squeaky Gate extra virgin olive oil

• 1 tbsp ginger, grated

• 1 tsp ground cumin

• 1 tsp garam masala

• 1 tsp ground turmeric

• 1 tsp ground sweet paprika

Mango Salsa

• 1 Coles mango, chopped into 1.5cm cubes

• 1 lebanese cucumber, diced

• 1 small red onion, finely diced

• 1 long green chilli, finely chopped

• zest and juice of 1 lime, plus extra wedges to serve

• ¼ cup mint leaves, chopped

• ¼ cup coriander sprigs, plus extra to serve

Method

• Mix together the extra virgin olive oil, ginger and all the spices and a pinch of salt and pepper in a large bowl. Toss the prawns through the marinade and set aside.

• Place all the mango salsa ingredients into a bowl and gently toss to combine.

• Heat a BBQ Plate to high and grill the prawns for 2 minutes each side, or until fragrant, cooked through and slightly charred.

• Place the prawns onto a serving platter and scatter over some of the mango salsa. Serve the prawns warm with extra lime wedges and coriander sprigs.

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Baked Fish with Chilli Jam and Spring Onion

Baked Fish with Chilli Jam and Spring Onion

Recipe by Sarah Todd

Ingredients

• 1/3 cup Squeaky Gate extra virgin olive oil

• 8 dried chilis (optional)

• 8 fresh large red chilis

• 2cm ginger, finely diced

• 3 garlic cloves, finely diced

• 1 bunch of lemongrass, tough ends removed

• salt

• 2 tbsp tamarind puree

• 1/3 cup Coles brown sugar

• 1 cup water

• 1 tbsp fish sauce

• 600g firm white fish fillets

• lemon slices

to serve

• lime

• spring onion

• fresh coriander

Method

• Blend the chilis in small batches until you get a chunky texture.

• Cut and remove the end of the Lemongrass where it starts to change colour and you can feel the tougher texture, you don’t want this in your chilli jam. Chop the remaining lemongrass finely and pop into the chilli then finely dice the ginger and garlic into small pieces.

• Blend this into a rustic looking paste.

• Add some extra virgin olive oil in the pan on medium heat. Add in the paste and cook out for 10 minutes then add in the tamarind, fish sauce, and sugar with the cup of water.

• Cook out and reduce to a jam-like consistency

• Grab your fish then using a pastry brush coat the fish and lay on a slice of lemon and wrap it up en papillote.

• Bake in the oven at 180 degrees for 10 minutes.

• Serve on a large platter topped with shredded spring onion, fresh coriander and lime.

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Penne with Spicy Bacon Rose Sauce & Burrata

Penne with Spicy Bacon Rose Sauce & Burrata

Recipe by Michael Weldon

Ingredients

• 500g San Remo penne

• 200g streaky bacon, diced finely

• 1 brown onion, finely diced

• 2 garlic cloves, diced

• ½ tsp dried chilli flakes

• 500g passata

• 250g Bulla cream

• 1tbs butter

• 1 piece of burrata cheese

• ½ bunch basil leaves picked

• sea salt

• black pepper

• Squeaky Gate extra virgin olive oil

• Raco frypan

Method

• In a large pot of rapidly boiling water cook the penne following the back of packet instructions.

• In a frypan over a medium heat fry off the bacon. Add a drizzle of extra virgin olive oil and the onion, fry until softened. Add the garlic and chilli, fry off for a minute. Add the passata and bring to the boil then simmer until the sauce thickens. Add the cream and swirl into the tomato. Cook for a further minute then carefully blend till smooth with a stick blender. Add the butter and season with salt and pepper to taste.

• Once the pasta is cooked drain quickly then add into the pan with the rose sauce. Toss the pasta through the sauce to fully coat the pasta in the sauce.

• Serve the pasta in the bowls twisted into nests. Top the pasta with torn burrata and extra basil leaves.

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3 Cheese Broccoli Flatbread Pizza

3 Cheese Broccoli Flatbread Pizza

Recipe by Courtney Roulston

Ingredients

base

• 2 cups self-raising flour

• 1 tsp sea salt

• 1 & 2/3 cups Jalna greek yoghurt

• large Raco frypan

• Raco non-stick tray

topping

• 1 tbsp Squeaky Gate extra virgin olive oil, plus extra for brushing

• 2 green spring onions, finely sliced

• 2 cloves garlic

• 4 cups broccoli florets, finely chopped

• sea salt and cracked black pepper to taste

• ¼ cup Bulla thickened cream

• ½ cup fresh basil, chopped

• 1 cup cheddar cheese, grated

• ½ cup parmesan cheese, grated

• ½ cup feta cheese, crumbled

• 1 teaspoon dried chilli flakes

Method

• Mix the flour, salt and greek yoghurt together in a large bowl until it forms a smooth dough. Divide the mixture onto 2 or 4 equal portions and roll into round balls. Flour a clean work surface and roll each ball of dough into a rough rectangle, around ¾ cm thick with a rolling pin.

• Heat the frying pan on a medium/high heat and place one of the circles of dough into the dry pan. Cook for 2-3 minutes, or until the dough starts to bubble and becomes golden brown. Flip over and cook for a further 2 minutes on the second side, or until cooked through.

• Repeat with the other circles of dough.

• Pre-heat the oven to 220 degrees C.

• Place the cooked flatbread onto oven trays and brush with oil.

• Heat the extra virgin olive oil in a frying pan over a medium heat. Add the spring onion, garlic and a pinch of salt and pepper and cook for 1-2 minutes. Add in the broccoli and cook for 1 minute before adding in the cream and basil leaves. Cook for 1-2 minutes to slightly reduce the cream. Spread half the cheddar cheese onto the base of the flatbreads. Top with the broccoli mixture and scatter with the remaining cheddar, Parmesan and feta cheese.

• Bake the pizzas in the oven for 10-15 minutes, or until the cheese has melted and the pizzas are fragrant.

• Remove from the oven and scatter over the dried chili flakes and slice into wedges before serving.

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Fig Salad

Fig Salad

Recipe by Stephanie Alexander Kitchen Garden Foundation

Ingredients

from the garden

• 4 figs

• 100g rocket

from the pantry

• 60g walnut halved

• 60g goat’s cheese

for the dressing

• 1 tbsp Squeaky Gate extra virgin olive oil

• 1 tsp walnut oil

• ½ teaspoon red-wine vinegar

• sea salt and ground black pepper

  to taste

Method

• Heat the frying pan to medium heat, toast the walnut halves for about 5

  minutes and allow to cool.

• Set out the chopping board and knife. Dampen the tea towel and place it

  under the chopping board to prevent it from slipping.

• Quarter the figs. Add the figs and rocket to your serving bowl, and crumble

  over the goat’s cheese.

• Mix all the dressing ingredients together in the small bowl and taste for

  seasoning. Drizzle over your salad just before serving.

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BBQ’d Pulled Mushroom Buns

BBQ’d Pulled Mushroom Buns

Recipe by Michael Weldon

Ingredients

• 4 swiss brown mushrooms

• 4 large flat mushrooms

• 4 shiitake mushrooms

• 1 bunch enoki mushrooms

• Squeaky Gate extra virgin olive oil

rub

• 1tbsp brown sugar

• 1tbsp smoked paprika

• 1 tbsp cumin

• 1 tsp garlic powder

• 1tsp onion powder

• 1tsp sea salt

• 1 brown onion

• 2 tsp spice rub

• ½ cup apple juice

• ½ cup ketchup

• ½ cup brown sugar

• 1tsp soy sauce

• 1 tbs apple cider vinegar

• 1 tsp black pepper

to serve

• 4 brioche buns

• ¼ cabbage, shaved

• 1 carrot, grated1 red onion, sliced thinly

• ⅓ bunch coriander, leaves

• 2 tbsp apple cider vinegar

• Coles vegan chipotle aioli

Method

• Light a BBQ. This can also be done in an oven. Drizzle the mushrooms in extra virgin olive oil and coat in the spice rub. Place onto the cooker of your choice. (If using the oven cook at 160 for 25 – 30 minutes). Cook until the mushrooms are cooked through.

• In a saucepan over a medium heat cook off the onion until sift. Add the dried spices and fry off then add the juice, ketchup, sugar, soy, vinegar and pepper. Boil until the mixture thickens. Blend the mixture with a stick blender.

• In a bowl combine the cabbage, red onion, carrot, coriander, vinegar and a drizzle of olive oil. Mix to dress the slaw.

• With a knife roughly chop the cooked mushroom then using a fork break them up further. Dress with the bbq sauce. to serve build pulled mushroom sandwiches with the Slaw and vegan aioli.

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Moroccan Chicken Leg Tagine With Cauliflower Pilaf

Moroccan Chicken Leg Tagine With Cauliflower Pilaf

Recipe by Courtney Roulston

Ingredients

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 brown onion, sliced

• 2 cloves garlic, sliced

• 1 tbsp fresh ginger, julienne

• 1 long red chilli, sliced

• ¼ bunch coriander, stems finely sliced and leaves picked

• 2 tsp ground cumin

• 2 tsp ground coriander

• 2 tsp ground turmeric

• ½ tsp whole fennel seeds

• ½ tsp ground cardamom

• 2 small cinnamon quills

• 600ml Coles low salt chicken stock

• 1 tbsp honey

• 12 Coles free range chicken drumsticks

• 400g can Coles chickpeas, drained

• ¼ cup slivered almonds, toasted to garnish

• Raco frypan

cauliflower rice salad

• 4 cups grated raw cauliflower

• 2 small zucchini, grated

• ½ cup flat leaf parsley, chopped

• zest and juice of ½ lemon

Method

• Pre-heat oven to 180 degrees.

• Heat the extra virgin olive oil in a frying pan over a medium heat. Cook the onion with a pinch of sea salt for 1-2 minutes. Add in the garlic, ginger, coriander stems and chilli and cook for a further 2 minutes. Add in the ground spices, fennel seeds and cinnamon and cook for 2 minutes, or until the spices are fragrant. Pour in the stock and add honey then season with black pepper.

• Arrange the chicken drumsticks and chickpeas into a deep-sided oven tray and pour over the sauce.

• Cook in the oven at 180 for 45 minutes.

• Combine salad and serve on a share platter along side tagine.

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Vegetarian Okonomiyaki

Vegetarian Okonomiyaki

Recipe by Sarah Todd

Ingredients

• 1 cup Coles all-purpose plain flour

• ¼ tsp sea salt

• ¼ tsp sugar

• ¼ tsp baking powder

• ½ cabbage, shredded on mandolin

• ½ tsp dark soy sauce

• ½ tsp toasted sesame oil

• 200g button mushroom, thinly sliced

• 2 large spring onions, thinly sliced (green for garnish, white for filling

• 4 large eggs

• tempura scraps (optional)

• Raco pan

quick okonomiyaki sauce

• 1 ½ tbsp sugar

• 2 tbsp oyster sauce

• 4 tbsp tomato sauce

• 3 ½ tbsp worcestershire sauce

to serve

• kewpie mayonnaise

• dried green seaweed

• pickled red ginger

Method

• In a large bowl, combine all-purpose flour, salt, sugar, baking powder and mix all together. Add soy, sesame oil, eggs and stir together. Remove the core of the cabbage and mince or finely chop and add along with pickled red ginger to the bowl. Mix well until well-combined. This consistency should be rather thick, add water as needed to create a wet batter. Approximately ½ cup or as needed.

• To make okonomiyaki sauce, combine all ingredients and mix together.

• In a large pan, heat vegetable oil on medium heat. When the frying pan is hot, spread the batter in a circle on the pan. Thickness is 2 cm. If you’re new to making okonomiyaki, make a smaller and thinner size so it’s easier to flip. When the bottom side is nicely browned, flip over. Gently press the okonomiyaki to fix the shape and keep it together. Cover and cook for another 5 minutes.

• Flip over one last time and cook uncovered for 2 minutes. Continue with the rest of the batter.

• To serve; apply okonomiyaki sauce with brush, add Kewpie mayonnaise in zigzagging lines, and sprinkle dried green seaweed, chopped spring onions, and pickled red ginger on top for garnish.

• Tip: Okonomiyaki freezes well. Once it cools down (no sauce or toppings), wrap each okonomiyaki in aluminium foil and put it in a freezer bag. When you want to eat it, defrost first and put it in a toaster or oven to heat it up. It's a great quick meal!

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Lemongrass Pork Belly with Peach Nuoc Cham

Lemongrass Pork Belly with Peach Nuoc Cham

Recipe by Courtney Roulston

Ingredients

• 1.2kg Coles free range sliced pork belly strips

• 1 bunch fresh coriander to serve

• 1 bunch fresh mint to serve

• 1 butter lettuce, washed, leaves picked to serve

marinade

• 1 large stalk lemongrass, outer layers trimmed

• 2 tablespoons Squeaky Gate extra virgin olive oil

• 2 cloves garlic

• ½ small brown onion

• 2 tablespoons fish sauce

• 2 tablespoons soy sauce

• 1 tablespoon honey

• 1 teaspoon black pepper

peach nuoc cham

• 2 peaches, washed

• 2 tablespoons water

• 2 tablespoons fish sauce

• juice of 1 lime, plus extra wedges to serve

• 1 tablespoon honey

• 1 clove garlic, peeled, finely grated

• 1 long red chilli, finely chopped

Method

• Place all the marinade ingredients into a small food processor and blitz until combined. Toss the pork through the marinade and set aside at room temperature.

• Cut the peaches into slices and remove the stone.

• Combine all the Nuoc Cham ingredients in a medium bowl and add in the sliced peaches and set aside.

• Heat a BBQ grill plate to medium/high. Grill the pork for 8 minutes each side, turning occasionally to ensure the marinade does not burn. Once the pork is dark in colour and cooked through, rest in a warm area for 5 minutes.

• Place the pork onto a serving platter. Drizzle with some of the peach dressing and serve with fresh herbs, lime wedges and lettuce on the side.

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Tuna Poke Bowl

Tuna Poke Bowl

Recipe by Michael Weldon

Ingredients

• 500g Coles yellowfin tuna, large dice

• 1 small red onion, thinly sliced

• 2 spring onions, thinly sliced

• 2 tbs tamari

• 1tbs sesame oil

• 1tbs togarashi (see our recipe here)

• 1tsp caster sugar

• 1 avocado, diced

• ½ bunch coriander, chopped roughly

• toasted sesame Seeds

• fried shallots

• 2 cups brown rice, cooked

• 2tbs mirin

• 2tbs rice wine vinegar

• 1tsp sugar

• 1tbs salt

• Raco pot

Method

• In a small pot warm the mirin, rice wine vinegar, sugar and salt until the sugar melts. In a large bowl add the cooked brown rice and dress in the mirin mixture. Allow to cool to room temp.

• In a large mixing bowl combine the onion, spring onion, tamari, sesame oil, togarashi and sugar and mix together. Leave for 5-10 minutes for the flavours to come together. The onion should soften. Add in the tuna and mix through making sure to coat all the tuna in the sauce. Add the avocado and coriander, gently mix together.

• Serve the Poke over the brown rice. Top with extra togarashi, sesame seeds and fried shallots.

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Steak Tartare with Egg Sauce

Steak Tartare with Egg Sauce

Recipe by Michael Weldon

Ingredients

• 2 eggs

• 100mls Squeaky Gate extra virgin olive oil

• 1 lemon juice

• 3 anchovies

• black pepper

• 250g sirloin steak, diced

• 1 shallot, diced

• 2tbs capers

• 1 tbs cornichons, sliced

• 1tbs dijon mustard

• ½ tsp worcestershire sauce

• ¼ tsp tabasco

• ½ bunch Chives, chopped

• ½ bunch tarragon, chopped

• ½ bunch parsley, chopped

• salt

to serve

• rye bread, sliced thin and toasted

• extra herbs to garnish

• extra shallot rings to garnish

Method

• In a small saucepan boil the eggs for exactly 6 minutes. Remove from the water, chill in cold water and then peel. Add the eggs and anchovies to a jug. Blitz until smooth with a stick blender. With the blender runner slowly pour in the extra virgin olive oil and emulsify into the sauce. Once thick add in the lemon, salt and pepper.

• In mixing bowl combine the steak, shallot, capers, cornichons, mustard, Worcestershire sauce, tabasco sauce, herbs, pinch of salt and a drizzle of extra virgin olive oil. Mix together until completely combined.

• Serve the egg mixture on the bottom of a bowl. Top with the steak and garnish with the herbs and shallots. Add the toasted bread on the side and enjoy.

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Schichimi Togarashi

Schichimi Togarashi

Recipe by Sarah Todd

Ingredients

• 1 orange, zest of entire orange in strips

• 2 tbsp red chilli flakes

• 2 tsp sichuan peppercorns

• 2 tsp white sesame seeds

• 2 tsp black sesame seeds

• 1 tsp ginger powder

• ½ tsp poppy seeds

• ½ sheet quality toasted nori , crumbled

• ½ tsp himalayan salt

Method

• Preheat oven to 140°C and line a baking tray with baking paper and lay the strips of orange zest. Bake for 1 hour, or until the zest has completely dried out and allow to cool.

• In a fry pan on medium heat add white sesames, black sesame seeds and poppy seeds and lightly toast until fragrant, being careful not to burn. Transfer to a bowl and allow to cool completely. Toast sichuan peppercorns and chilli and blitz to a powder along with the dried orange zest. Finely shred nori and stir all ingredients together.

• Keep in sterile jar for use in different recipes!

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Mushroom Katsu Sando

Mushroom Katsu Sando

Recipe by Courtney Roulston

Ingredients

• 2 extra large flat field mushrooms (big enough to fill a piece of bread)

• sea salt to taste

• 3 eggs, beaten

• 2 cups panko breadcrumbs

• oil for deep frying

• 1 tablespoon butter at room temperature

• 4 thick cut slices soft white bread

• 2 cups white cabbage, finely shredded

• kewpie mayonnaise to serve

• Raco frypan

tonkatsu sauce

• 4 tablespoons tomato sauce (ketchup)

• 1 tablespoon worcestershire sauce

• 1 ½ tablespoons soy sauce

• 1 tablespoon maple syrup

• 1/4 teaspoon garlic powder

• 1/2 teaspoon dijon mustard

Method

• Whisk all the tonkatsu sauce ingredients together in a bowl. Set aside.

• Heat oil in a medium frying pan to 160 degrees C.

• Place the eggs and panko crumbs into 2 separate shallow bowls. Season the eggs then dip the mushrooms into the egg and then into the crumbs to coat. Dip the mushrooms back into the egg and mushrooms a second time to ensure there is a good solid coating.

• Fry the mushroom schnitzels for 3 minutes each side, or until golden and fragrant. Make sure your oil is not too hot, otherwise the inside of the mushroom will not cook through. Drain on kitchen paper and season with sea salt.

• Butter the bread on both top and bottom piece-this helps stop the bread from getting soggy. Spread the Katsu sauce onto both pieces of the bread and top with half the cabbage. Add the mushroom on top and drizzle with kewpie mayonnaise. Top the mushroom with the remaining cabbage and then place the other slice of bread on top. Slice the Sando in half and serve.

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Scallop Aguachile

Scallop Aguachile

Recipe by Michael Weldon

Ingredients

• 12 scallops, cut in half horizontally

• 6 limes, juiced

• 1 bunch coriander

• 3 jalapeños, sliced

• ¼ cup coconut water

• 1tbs black pepper

• 1 cucumber, seeds removed and sliced thinly

• 1 red onion, cut into half circles as thinly as you can

• 1 avocado, diced

coriander oil

• 1 bunch of coriander

• 150mls Squeaky Gate extra virgin oil

to serve

• corn Chips

• 4tbs chilled coconut cream

• sea salt

Method

• Place the scallops spread out flat in a bowl or tray and top with half the lime juice. Leave in the fridge to marinate for 20 mins.

• In a blender, combine the coriander and oil. Blend until completely combined. Leave to sit for 20 minutes then strain through muslin cloth to remove any bits of leaf. Reserve in an airtight jar.

• Add the remaining coriander, jalapenos and coconut water to a blender and process until smooth. Add a pinch of salt and the pepper. Add the cucumber and red onion into the scallop mixture then pour over the blended coriander and jalapeno then gently pour through

• Serve the scallops spread out over a platter with the marinade and vegetables, add the diced avocado at this stage. Season with a pinch more salt. In a small bowl, combine the coconut cream and coriander oil mix together so it looks split. Spoon over the split coriander oil and coconut cream. Garnish with extra coriander and serve with corn chips.

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Spring Greens Tabouleh

Spring Greens Tabouleh

Recipe by Courtney Roulston

Ingredients

• 3 large heads broccoli, quartered lengthways

• 2 tablespoons Squeaky Gate extra virgin olive oil

• 2 bunches asparagus, sliced into 1/2 cm lengths

• 1 cup frozen peas, blanched, drained

• sea salt and pepper to taste

• 1 bunch dill, chopped

• 1 bunch mint, chopped

• 1 bunch flat leaf parsley

• 1 red onion, peeled, finely diced

• 1/2 cup sunflower seeds, toasted

• 1/2 cup pepita seeds, toasted

• 1/3 cup sesame seeds, toasted

• 1 long green chilli, finely diced

• 1/2 cup pomegranate seeds to garnish (Use dried cranberries if out of Season)

dressing

• 2 tablespoons white wine vinegar

• 1/3 cup Squeaky Gate extra virgin olive oil

• 1 heaped teaspoon Dijon mustard

• 1 tablespoon maple syrup

Method

• Heat 1 tablespoon of extra virgin olive oil in a frying pan and add in the asparagus. Cook for 2 minutes or until charred and tender. Set aside to cool.

• Grate the broccoli into a fine rice consistency using a box grater or in a food processor. Heat the remaining extra virgin olive oil in a large pan and cook the broccoli for 2 minutes to slightly soften. Season and set aside to cool.

• Mix the asparagus into the broccoli along with the peas, dill, mint, parsley, onion, sunflower seeds, pepita seeds, sesame seeds and chilli.

• Whisk all the dressing ingredients together in a bowl, season and taste for balance.

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

• Transfer the salad into a serving bowl and garnish with pomegranate seeds.

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Graze Beef New York Strip Kushiyaki

Graze beef New York Strip Kushiyaki

Recipe by Sarah Todd

Ingredients

• 1 tsp garlic paste

• 1/2 cup mirin

• 1/2 cup soy sauce

• 1 tbsp sugar

• 800g graze beef

mustard sauce

• 30g onions

• 15g mustard seeds

• 1 tsp sesame seeds roasted

• 120g soy sauce

• 30g Squeky Gate extra virgin olive oil

• 1 tbsp water

• 30g cream (optional)

• Raco pan

to serve

• 4 green onions, cut into 3cm lengths

• micro (baby) purple shiso leaves and shichimi togarashi

• steamed japanese rice

Method

• For mustard, place all ingredients except for cream in a blender and blend on high speed until smooth and creamy.

• Transfer the mixture into a small mixing bowl and add cream to your liking. Stir well and serve.

• Place the garlic, mirin and soy sauce in a roasting dish and mix to combine. Reserve a ¼ cup of mixture to glaze at the end. Add the steak, cover with aluminium foil and marinate for 2 hours or overnight is best.

• Preheat a griddle over medium to high heat. Cook the skewers, in batches, for 4–6 minutes, turning and brushing with the marinade, until charred and sticky.

• Plate with shiso, shichimi togarashi, any remaining marinade and the rice, if using.

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Zucchini, Pea and Smoked Ricotta Salad

Zucchini, Pea and Smoked Ricotta Salad

Recipe by Michael Weldon

Ingredients

smoked ricotta

• 250g ricotta

• ¼ cup Squeaky Gate extra virgin olive oil

• 2 thyme sprigs

• ¼ tsp pepper

• ½ lemon, sliced thinly

salad

• 3 zucchinis, cut into chunks

• 4 patty pan squash, cut into 8ths

• 200g green beans

• 150g peas, fresh or frozen

• ½ bunch of mint leaves, save some to garnish

• ¼ cup pine nuts, toasted

• ½ lemon, zest and juice

• Squeaky Gate extra virgin olive oil

• Sea Salt

• Raco griddle pan

Method

• In a container with a tight lid combine the ricotta, extra virgin olive oil, thyme, pepper, pinch of salt and lemon slice. Using a smoking gun smoke the ricotta mixture with your choice of flavoured wood. Allow smoke to flavour the cheese for 10 minutes. * If you don’t have a smoking gun you can wrap in foil and place in a pan with wood chips, and tea leaves for around a minute. Remove from heat and keep covered to infuse flavour.

• Heat a griddle pan or BBQ until it smokes. Dress the zucchini, squash and green beans with extra virgin olive oil and a pinch of salt. Grill until the vegetables are just cooked and have bar marks. Once cooked add to a bowl along with the peas, mint, lemon, a few spoons of the oil from the ricotta mixture, a pinch of salt and pepper. Toss together until the vegetables are evenly dressed.

• Serve the salad on the base of a platter. Top with the ricotta, lemon slices and drizzle some extra virgin extra olive oil. Garnish with pine nuts and extra mint leaves.

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Mango Habanero Hot Sauce with BBQ Wings

Mango Habanero Hot Sauce with BBQ Wings

Recipe by Courtney Roulston

Ingredients

• 1.2kg whole chicken wings

• sea salt to taste

• 2 fresh Coles mangoes

• 2 tablespoons Squeaky Gate extra virgin olive oil

• 1 small brown onion, diced

• 2 cloves garlic, chopped

• 2 habanero chilli pepper, chopped (orange or red)

• 3 long red chillies, chopped

• 3 large vine ripened tomatoes (or you can use a tin crushed tomatoes)

• 1/4 cup maple syrup

• 1/3 cup apple cider vinegar

• Raco medium size pan

Method

• Heat a BBQ plate to medium. Season the wings with sea salt and place onto the grill. Cook, turning occasionally for 30 minutes, or until the skin is golden, slightly charred and the meat is cooked through.

• Peel the mangoes and chop the flesh into a rough dice.

• Heat the frying pan over a medium heat. Add in the oil and onion and cook for 2-3 minutes to soften. Add in the garlic, habanero and long red chillies. Cook for 2 minutes for the chillies to soften. Add in the mango flesh and tomatoes and cook for a further 5 minutes, or until the mixture is softened and slightly reduced. Pour in the maple syrup and vinegar, then remove from the heat.

• Place the hot sauce ingredients into the jug of a stick blender and blitz until smooth. Taste for balance and check for seasoning before pouring into a sterilised jar.

• Serve the BBQ wings with the hot sauce on the side for dipping.

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South Indian King Prawn Madras Curry

South Indian King Prawn Madras Curry

Recipe by Sarah Todd

Ingredients

• 4 tbsp Squeaky Gate extra virgin olive oil

• 1 tbsp yellow mustard seeds

• 1 large onion, finely chopped

• 3 garlic cloves, finely crushed

• 30 fresh curry leaves

• 2 tsp kashmiri chilli powder

• 2 tsp ground coriander

• 2 tsp ground turmeric

• 400g can chopped tomatoes

• 100ml tamarind liquid

• 2 green chillies, each sliced lengthways into 6 pieces, with seeds

• 1 tsp salt

• 2 cups coconut milk

• 700g Coles king prawns

• Squeaky Gate extra virgin olive oil

• Raco saucepan

to serve

• rice

• fried onions

• lime

• micro coriander

Method

• Heat the extra virgin olive oil in the saucepan or karahi over a medium heat. When hot, add the mustard seeds and fry for 30 seconds, then stir in the onion and garlic and fry gently for about 10 minutes, or until softened and lightly golden-brown.

• Add the curry leaves, chilli powder, coriander and turmeric and fry for two minutes, then stir in the onion, tomatoes, tamarind liquid, green chillies and salt and simmer for about 10 minutes, or until rich and reduced.

• Add the prawns, cook for a further five minutes or until just cooked through.

• To serve, place rice on a shallow bowl and top with curry and garnish.

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