Tuna & Risoni Salad

Tuna & Risoni Salad

Recipe By Daniel Matheson

Ingredients

• 250 g San Remo risoni, cooked and drained

• 400 g Coles tuna in springwater, flaked

• 100 g spinach leaves

• 20 basil leaves, picked

• small bunch parsley, roughly chopped

• small bunch dill, roughly chopped

• 12 chives, finely sliced

• 2 spring onions, sliced - white parts and green parts separated

• ¼ cup freshly squeezed lemon juice

• 1 cup Squeaky Gate extra virgin olive oil

• salt and pepper to taste

Method

• In a pot of boiling water, cook the risoni as per instructions of the packet. Once cooked, drain and toss with a drizzle of extra virgin olive oil to ensure the pasta does not stick together. Rest aside to cool.

• In a pan on medium heat, drizzle in extra virgin olive oil and add the spinach. Allow to wilt in the pan for 1 minute then take out and place on a paper towel to absorb any of the extra fluid. 

• In a serving bowl, add in the cooled risoni and all the herbs apart from the green tops of spring onion. Add in the wilted spinach and the tuna flakes.

• To make the dressing, in a clean jar pour the lemon juice, ¾ cup extra virgin olive oil and add salt and pepper to taste. Close the jar lid and shake until the dressing ingredients are smoothly combined. 

• To serve, add ¾ of the dressing to the serving bowl of salad ingredients and toss through until all ingredients are coated. Taste and add more dressing if required.

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Lamb Manti with Yoghurt and Burnt Butter

Lamb Manti with Yoghurt and Burnt Butter

Recipe By Michael Weldon

Ingredients

• 250 g Coles lamb mince

• 1 onion, diced 

• 2 garlic cloves, grated

• 1 tsp smoked paprika, plus extra for garnish

• 1 tsp dried mint, plus extra for garnish

• 1 tsp sea salt

• 60 wonton wrappers

• ½ cup Greek yoghurt

• ½ lemon, juice

• ¼ cup Coles butter

• ¼ bunch parsley, roughly chopped

Method

• Mix together the onion, garlic, paprika, dried mint, salt and lamb mince.

• Place teaspoon of lamb mince mix in the middle of the wrapper. Brush the edges of the wrapper with a small amount of water. Fold two sides together then the other two sides. Fold the opened edges of the wrapper together and press into a diamond shape making sure to squeeze out any air. Repeat this process until all the wrappers are filled.

• In a small saucepan over a medium high heat melt the butter until it begins to brown. Add a squeeze of lemon to the pan and remove from the heat. Keep warm for serving. 

• Spread the yoghurt across the base of the serving plate in an even thin layer. Bring a saucepan of water to a gentle boil. Cooking in batches add the Manti to the pot and cook for 5-6 minutes until the wrappers are cooked. Remove with a slotted spoon and place on your serving plate. Repeat the process with the second batch. 

• Drizzle the butter over the dumplings. Sprinkle over the chopped parsley, extra dried mint and smoked paprika.

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Smoked BBQ Beef Brisket with Zucchini Pickles

Smoked BBQ Beef Brisket with Zucchini Pickles

Recipe By Courtney Roulston

Ingredients

• 1.5 kg Coles beef brisket

Spice Rub

• 1 tsp garlic powder 

• 1 tsp cumin powder

• sea salt and pepper to taste 

BBQ Sauce

• ½ cup apple cider vinegar 

• 1 cup tomato ketchup 

• 1/3 cup Coles honey 

• 2 tsp onion powder

• 1 tbs American mustard 

• 1 tbs worcestershire sauce 

To Serve

• 1 cup zucchini pickles

Method

• Pre-heat the smoker to 150 degrees (C).

• Mix all the spice rub ingredients together and coat the outer of the brisket then place the beef into the smoker and let cook low and slow for 6 hours or until the meat is tender.

• Whisk all the bbq sauce ingredients together and pour into a serving bowl.

• To serve, slice the beef brisket on a tray and serve with zucchini pickles and bbq sauce on the side.

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Scallop & Chive Dumplings

Scallop & Chive Dumplings

Recipe By Courtney Roulston

Ingredients

• 16 wonton wrappers 

• 16 large Coles scallops (around 200 g)

• 8 tbs chives, finely sliced 

• 2 tsp sesame oil 

• 2 tbs ginger, peeled and finely chopped 

• ½ tsp Coles sugar 

• 2 tbs light soy sauce 

• 4 tbs extra virgin olive oil 

• 1 lemon 

• cracked black pepper to serve 

Method

• Bring to a medium heat a generous splash of extra virgin olive oil. Place the ginger and 1 tbs of chives into a small heat-proof bowl. Heat the oil until nearly smoking. Pour the oil over the ginger to scald. Stir in the remaining soy sauce, sesame oil, a squeeze of lemon juice and cracked pepper.

• Bring a large high-sided frying pan of water up to a simmer. Chop half the scallops into a rough mince and slice remaining in half vertically. Place the minced scallop into a mixing bowl and add in 6 tbs chives, 1 tsp sesame oil, 1 tbs ginger, sugar, 1 tbs soy and a pinch of sea salt. Mix together until well combined. 

• Working in batches of 8, place the wonton wrappers onto a clean work surface. Place a tsp full of the scallop mixture into the middle of the wrappers. Top each one with 1 piece of the chunkier scallop meat. Brush a little water around the outside of 2 sides of the wrapper. Fold the wrapper in half on the diagonal to make a triangle pocket. Repeat with all the wrappers. 

• Gently lower 8 dumplings into the gently simmering water and cook for 5 minutes, or until cooked through. Remove with a slotted spoon and repeat with remaining dumplings.

• Serve the dumplings in bowls and drizzle with a little of the dressing. Garnish with a few fresh chives before serving. 

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Tandoori Potatoes with Yoghurt & Mango Chutney

Tandoori Potatoes with Yoghurt & Mango Chutney

Recipe By Michael Weldon

Ingredients

• 8 medium potatoes, skin on, washed (Coles red royal, desiree or sebago)

• 2 tbs Patak`s tandoori paste 

• 4 tbs extra virgin olive oil 

• sea salt to taste 

• 2/3 cup Greek yoghurt to serve 

• 2-3 tbs Patak`s mango chutney, to serve 

• 1 shallot, peeled slice into rings to serve 

• 1 cup coriander sprigs to serve 

• 1 lime, cut in wedges for garnish

Method

• Pre heat the oven to 190 degrees (C). Cut the potatoes into wedges or chunks and dry them off with a clean tea towel so they are dry. Place the potatoes into a mixing bowl and toss with the tandoori paste, extra virgin olive oil and a pinch of salt. 

• Spread the potatoes onto a lined oven tray in a single layer and roast for 40 minutes, or until crispy on the outside and fluffy on the inside. Remove from the oven and place the potatoes onto a serving platter.

• Dollop the yoghurt and mango chutney over the top of the potatoes. Scatter with shallot rings, coriander and lime wedges before serving. 

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BBQ Scallops with Ginger-Miso Dressing

BBQ Scallops with Ginger-Miso Dressing

Recipe By Courtney Roulston

Ingredients

• 12 xl Coles scallops in the shell 

• 1 tbs white miso paste 

• 1 tbs mirin 

• 1 tsp Coles Asia sesame oil 

• 40 g butter, softened 

• 1 tsp Coles finest pure Canadian maple syrup 

• 2 tbs ginger, finely sliced into julienne 

• 1 tbs chives, finely sliced to serve 

• 1 lemon to serve, cheek cut off

Cooked on The Ziggy available at Barbeques Galore

Method

• Heat a BBQ grill plate to a medium-high heat. Whisk together the miso, mirin, sesame oil, butter and maple in a bowl until combined. 

• Scatter the ginger over the scallops then spoon the miso mixture over the top of each scallop. 

• Place the scallops onto the grill and cook for 4-5 minutes, or until the scallops are just cooked and the miso mixture is bubbling. 

• Place the scallops onto a serving plate and squeeze over a cheek of lemon. Garnish with chopped chives and serve immediately. 

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Extra Virgin Olive Oil Confit Tuna

Extra Virgin Olive Oil Confit Tuna

Recipe By Michael Weldon

Ingredients

• 2 cups Squeaky Gate extra virgin olive oil

• 2 bay leaves

• 3 garlic cloves

• 2 rosemary sprigs

• 2 dried whole chillies

• 500 g fresh yellow fin tuna, cut into chunks

• 3 sterilized mason jars

Method

• Pre heat an oven to 160 degrees (C), alternatively a BBQ.

• Fill the sterilized jars with tuna chunks.

• Place the bay leaves, garlic, rosemary, chillies into the jars, then fill with extra virgin olive oil.

• Place the jars in the oven (alternatively a BBQ) and cook for 15 minutes then remove from heat and cool to room temperature.

• Seal the jar and store in the fridge for up to two weeks.

• Use on salads or sandwich or for your favourite cooked tuna dishes.

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Steamed Eggplant with Peanut & Ginger Dressing

Steamed Eggplant with Peanut & Ginger Dressing

Recipe By Courtney Roulston

Ingredients

• 2 medium eggplants (both the same size) 

• 1 long red chilli

• sea salt and ground white pepper to taste 

• 1/3 cup Squeaky Gate extra virgin olive oil 

• 1 tbs ginger, julienne 

• 1 tbs crunchy peanut butter 

• 2 tbs Coles asia soy sauce 

• 1 tbs rice wine vinegar 

• 2 tsp maple syrup 

• 1 tsp Coles sesame oil 

• 1 tbs chives and coriander leaves, as garnish 

Method

• Cut each eggplant into 6 wedges lengthways and place them in a single layer along with the whole chilli on top of a piece of baking paper with holes cut into it inside a steamer basket. 

• Steam the eggplant and chilli for 40 minutes, or until the flesh is soft like custard, but still holding together. 

• Heat the oil in a small pot over a medium heat. Once the oil is around 180 degrees (C), pour it over the sliced ginger in a heat-proof bowl. Remove the chilli from the steamer and chop into a fine paste. Whisk the peanut butter, soy sauce, rice wine vinegar, maple, sesame oil and a pinch of white pepper into the ginger mixture.

• Carefully remove the eggplants from the steamer. Place them onto a serving plate and drizzle over the dressing while they are still warm. Slice the warm chilli and garnish along with chives and coriander and serve.

• Optional to serve with steamed rice greens or noodles.

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BBQ Leeks with Grated Egg Dressing

BBQ Leeks with Grated Egg Dressing

Recipe By Courtney Roulston

Ingredients

• 4 whole large leeks

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

• sea salt and pepper to taste 

• 2 free range eggs, hard boiled and chilled

• 1 tsp Coles dijon mustard 

• ½ lemon, zest and juice

• 1 tbs capers, rinsed, chopped 

• ¼ cup Coles deli green olives, pitted, chopped 

• 3 cornichons, finely chopped 

• 2 tbs flat leaf parsley, chopped 

• 2 tbs chives, finely sliced, leave some aside for garnish

Method

• Heat a BBQ plate to a medium heat. Trim the green tops from the leeks and slice in half lengthways (leaving the root on as this will help the leeks hold together while they grill). Drizzle with 30ml of extra virgin olive oil and season with a little salt. Grill the leeks for 4-5 minutes, each side, or until tender on the inside and charred on the outside. Remove from the grill and place onto a tray. Cover the tray with aluminium foil to steam the leeks through for 2 minutes. 

• Meanwhile, boil the eggs in a pot of salted water for 10 minutes to hard boil. Place into a bowl of iced water. Once cool enough to handle, peel and set aside.

• For the dressing, whisk the mustard, lemon zest, lemon juice, capers, olives, cornichons, parsley and half the chives with the remaining extra virgin olive oil. Season with pepper and taste to see if the mixture needs any extra salt.

• Remove the leeks from the tray and place them onto a serving platter cut side up so they hold the dressing. Pour any juices from the leek tray into the dressing and mix in. Spoon the dressing over the leeks then using the large side of a box grater, grate the eggs all over the top. Garnish with extra chives and a little more lemon zest before serving. 

• *Optional: serve with roast chicken on grilled fish.

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Lobster Cold Noodle

Lobster Cold Noodle

Recipe By Michael Weldon

Ingredients

• 500 g Coles lobster, meat picked from shell

• 1 cucumber, cut into half moons

• 1 punnet Coles cherry tomatoes, halved

• 3 spring onions, sliced thinly

• ½ bunch coriander

• 1 pack rice vermicelli noodles 

Dressing

• 2 tbs tahini

• 2 tbs fish sauce

• 1 garlic clove, grated

• 2 limes, juiced

• 1 birds eye chilli

• 1 tbs Coles brown sugar

• ¼ cup water

Garnish

• ¼ cup chopped roasted peanuts

Method

• Soak vermicelli noodles in hot water for 5 minutes until hydrated and soft. Strain and refresh in cold water. With scissor cut the noodles into more manageable length lengths.

• Add all the dressing ingredients into a jug or jar. Blend until smooth with a stick blender. Taste and adjust the seasoning to your liking. 

• In a large bowl combine the noodles, lobster, cucumber, tomato, spring onion, coriander and ¾ of the dressing. Mix until everything is coated in the dressing.

• Serve in a bowl topped with extra dressing, chopped peanuts, extra coriander and if you like it hot, some chilli.

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Seared Scotch Fillet with Olive Oil, Anchovy and Herb Sauce

Seared Scotch Fillet with Olive Oil, Anchovy and Herb Sauce

Recipe By Michael Weldon

Ingredients

• 2 garlic cloves

• 3 tbs capers

• 1 pickled jalapeno, seeds removed

• ¼ bunch fresh tarragon

• ½ bunch fresh chives

• ½ bunch fresh parsley

• ½ cup Squeaky Gate extra virgin olive oil

• 2 tbs Coles mustard

• ½ lemon, juice

• ½ tsp sea salt

• 2 anchovies

• 2 Coles scotch fillet steaks

• sea salt

• Squeaky Gate extra virgin olive oil

Method

• Add the garlic, capers and jalapenos to a mortar and pestle, pound into a paste. Add the herbs and salt, pound until the herbs are broken up. Add the extra virgin olive oil, mustard and lemon juice, mix until combined. 

• Heat a BBQ until it smokes. Season the steaks with sea salt and drizzle with olive oil. Place onto the grill and cook for 1-1.5 minutes then turn the steak 90 degrees and cook for a further 1-1.5 minutes to get bar marks, turn and repeat the process on the other side. Once the steak is cooked, remove from the heat and rest for a couple of minutes.

• Carve the steak into 1.5 cm slices and serve on a platter to share. Spoon over the dressing to coat the steak.

• Optional: Pair this dish with your favourite side salad and some French fries.

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Miso-Apple Glazed Ham

Miso-Apple Glazed Ham

Recipe By Courtney Roulston

Ingredients

• 1 whole Coles ham (around 6 kg)

• 2 tbs white miso paste 

• 2 tsp fresh ginger, grated 

• ¾ cup cloudy apple juice 

• 1/3 cup Coles maple syrup 

• 2 tbs Coles apple cider vinegar 

• 2 large apples, sliced into 3 mm rings on a mandolin across the core 

• ¼ cup whole cloves 

Method

• Pre heat the oven to 180 degrees (C). 

• Remove the skin from the ham, leaving a layer of fat intact. Place the skin facing down on the bottom of a large baking tray.

• Whisk the miso, ginger, apple juice, maple syrup and apple cider vinegar together in a bowl until smooth. 

• Cover the outside of the ham with sliced apple, holding them in place with a clove spiked through the middle.

• Using a pastry brush, cover the apple in around 1/3 of the glaze.

• Place the ham into a baking tray then bake for 1.5-2 hours, basting with the reserve glaze every 20 minutes, until all the glaze has been used and the ham has a golden sticky coating all over it.

• Remove from the oven and allow to rest before serving and slicing. 

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Warm Lemongrass Beef & Rice Noodle Salad

Warm Lemongrass Beef & Rice Noodle Salad

Recipe By Courtney Roulston

Ingredients

• 250 g Coles beef fillet, thinly sliced

• 2 tbs extra virgin olive oil 

• ½ fresh lemongrass stalk, finely grated or chopped 

• 1 tbs fish sauce

• 2 cloves garlic, minced 

• 120 g dried rice vermicelli noodles

• 1 large Lebanese cucumber, julienne 

• 3 cups Coles iceberg, shredded 

• ¼ bunch coriander, roughly chopped  

• ¼ bunch Coles mint, leaves picked 

• 1 small red onion, thinly sliced 

• 50 g Coles roasted peanuts, roughly chopped  

Dressing

• 1 tbs Coles Australian honey 

• 2 tbs fresh lime juice 

• 1 tbs fish sauce 

• 1 tsp sesame oil

• 1 long red chili, finely sliced 

Method

• Place the sliced beef in a bowl and mix with sesame oil, lemongrass, fish sauce and garlic.

• Heat a non-stick frying pan over a high heat and cook the beef, in batches for 1-2 minutes, or until cooked just cooked. Set aside. 

• Meanwhile, place the noodles in a heat-proof bowl, cover with boiling water and leave to soak for 5 minutes. Cut the noodles a few times with scissors, drain and place onto a serving platter. Top the noodles with the cucumber, lettuce, half the coriander and half the mint. 

• Mix all the dressing ingredients together in a bowl. Top the noodles and salad with the warm beef. Drizzle over the dressing and sprinkle with sliced onion, remaining herbs and crushed peanuts.

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Hot Smoked Rainbow Trout with Dill and Lemon Yoghurt

Hot Smoked Rainbow Trout with Dill and Lemon Yoghurt

Recipe By Michael Weldon

Ingredients

• 800 g – 1 kg rainbow trout, gutted

• 1 tsp salt

• 1 tsp Coles brown sugar

• 1 tsp black pepper

Dill and Lemon Yoghurt

• 1 cup Jalna Greek yoghurt

• 1 bunch of dill, chopped

• ½ lemon, juice

• 1 tbs preserved lemon, diced

• 2 tbs olive oil

• 1 tsp sea salt

Garnish

• grilled sour dough

• dill pickles

Method

• Heat your smoker 150 degrees (C) with an even and consistent level of smoke. 

• Season the cavity of the fish with sugar, salt and pepper.

• Place the fish into the smoker and smoke for 45 minutes or until the fish is just cooked through.

• In a bowl mix together the ingredients for the dill and lemon yoghurt.

• Once the fish is cooked allow to cool slightly. 

• Serve the smoked fish on a platter with dill and lemon yoghurt on the side. Serve with grilled sour dough and dill pickles to make open sandwiches.

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Fig & Ricotta Hotcakes with Thyme Infused Honey

Fig & Ricotta Hotcakes with Thyme Infused Honey

Recipe By Courtney Roulston

Ingredients

• 150 ml honey 

• 1 small lemon 

• ½ bunch thyme, plus a few extra sprigs to serve  

• 1 vanilla bean, split and seeds scraped

• 2 free range eggs

• 450 g ricotta cheese (fresh one from the Coles deli) 

• ½ cup Coles full fat milk

• 1 cup self-raising flour 

• sea salt to taste 

• 4 fresh figs

• Squeaky Gate extra virgin olive oil, for frying 

Method

• Cut the lemon in half and place cut side down in a frying pan over a medium-high heat. Grill the lemon for 3 minutes, or until slightly charred.

• Place 120 ml of the honey in a small pot over a low heat along with the thyme, vanilla bean and charred lemons. Leave on a very low heat for 15 minutes to infuse.

• Whisk together the eggs, remaining honey, 280 g of ricotta, milk and a pinch of salt in a bowl. Sift in the flour and roughly chop 2 figs and add to the bowl. Gently fold through the flour and figs until you have a smooth batter.

• Heat a little oil in a non-stick frying pan on a medium heat. Place heaped tablespoon sized amounts of the batter in the pan and cook for 2-3 minutes each side, or until golden, puffed and cooked through. Repeat this process with all the remaining batter.

• Gently squeeze a little of the charred lemon juice into the infused honey. Whisk 1 tbs of the honey through the remaining ricotta cheese in a bowl.

• To serve, place the hotcakes onto serving plates and spoon on some of the ricotta mixture. Slice the remaining figs, place a few wedges onto the hotcakes and drizzle some of the infused honey all over the top. Scatter over some fresh thyme leaves and serve. 

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Pineapple and Fish Sauce Glazed Ham

Pineapple and Fish Sauce Glazed Ham

Recipe By Michael Weldon

Ingredients

• 1 Coles double smoked leg ham, skin removed and fat scored

• ½ pineapple, diced

• 1 brown onion, diced

• 1 birds eye chilli

• 2 kaffir lime leaves

• ½ cup Coles sugar

• ¼ cup fish sauce

• ¼ cup apple cider vinegar

• large red and green chilli, to garnish

Method

• In a large saucepan fry off the onion until softened and slightly golden. Add the pineapple, sugar, chilli, kaffir lime, fish sauce and vinegar, cook down until the pineapple is soft. Turn off the heat, remove the lime leaves and blend into a smooth glaze. Allow to cool.

• Pre-heat an oven to 160 degrees (°C).

• Lay the ham leg on a tray. Spread half the glaze over the scored fat. Place in the oven and cook for 45 minutes until the glaze thickens and sticks to the ham. 

• Add another quarter of the glaze to the ham and return to the oven for 30 minutes. Add the remaining glaze to the ham and top with the sliced chilli. Place in the over for 20-30 minutes to cook out the glaze and soften the chillies.

• Remove from the oven and rest for 30 minutes then carve and enjoy. 

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Oat Crusted Lamb Rack

Oat Crusted Lamb Rack

Recipe By Michael Weldon

Ingredients

• 2 lamb racks

Crust

• ¾ cup Red Tractor Australian rolled oats

• ½ cup butter

• ½ bunch parsley

• 1 garlic clove

• 1 lemon, zest

• 1 tbs Coles dijon mustard

• sea salt

• drizzle extra virgin olive oil

Method

• Add the oats into a food processor, process to break up the oats slightly. Add the remaining ingredients until they form a paste. Spread the paste over the lamb racks.

• Lay the lamb onto an oven tray crust facing up. Cook for 15-20 minutes until cooked through, allow the meat to rest then carve and enjoy with your favourite green salad.

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Potato Cavolo Nero and Anchovy

Potato Cavolo Nero and Anchovy

Recipe By Andy Allen

Ingredients

• 750 g washed Coles sebago potatoes

• ½ bunch cavolo nero

• 2 rosemary sprigs, leaves removed

• 6 anchovy fillets

• juice and zest of 1 lemon

• 3 tbs extra virgin olive oil

• salt and pepper

• 8 eggs

• 200 ml Coles full cream milk

Herb Salad

• ½ bunch parsley leaves

• ½ bunch dill leaves

• 1 eschallot, peeled and finely sliced

• ½ cup cornichons

• ¼ cup Persian feta

Method

• Pre heat your oven to 180 degrees (°C).

• Place a medium sized frying pan over a medium heat.

• Roughly chop your spuds into 2-3cm chucks. Add in a good wrack of extra virgin olive oil and the potatoes into the pan and cook for about 10 minutes, stirring occasionally.

• While the potatoes are cooking, crack the eggs into a bowl and lightly whisk the eggs together with the milk and good amount of salt and pepper.

• Remove the leaves from the stems of the cavolo nero and roughly chop the leaves and finely slice the stems. After the potatoes are caramelised and cooked through, add the stems of the cavolo nero and the rosemary leaves to the pan and cook down for another 3 minutes. Next add the leaves of the cavolo nero and sweat down for another 3 minutes. Then roughly chop the anchovy fillets and add them to the pan along with the lemon zest, lemon juice and salt and pepper. Ensure everything is well combined and then pour over the egg mix, making sure you disperse it evenly around the pan so there are no gaps without egg.

• Let the egg mix heat up on the stove for about 3 minutes and then transfer the frittata to the oven and cook for around 12-14 minutes depending on your oven.

• To check if the frittata is cooked, just press on the egg mix. If it is firm and the same texture from the outside to the middle of the pan, it’s done. If some of the egg mix is still a little soft, it needs more time in the oven.

• While the frittata is in the oven, place the cornichons, sliced eschalot and parsley and dill leaves into a bowl. Mix together and season with salt, pepper and a touch of olive oil.

• Once the frittata comes out of the oven, let it cool for half an hour and remove from the pan onto a board. Lastly, scatter over the Persian feta and herb salad. 

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Tomato & Chilli Jam

Tomato & Chilli Jam

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 2 red onions, finely chopped

• 800 g ripe Coles tomatoes, roughly chopped

• 3 long red chillies, de-seeded and finely chopped

• 5 cm piece of fresh ginger, peeled and grated

• 1 star anise

• 1 cup Coles finest white wine vinegar

• 300 g brown sugar

• 2 tsp fish sauce

Method

• Prepare all of the ingredients based on the instructions in the ingredients list.

• Cook the red onion and chopped tomato in the large, heavy-based saucepan over a low heat.

• Add the chilli, ginger, star anise, vinegar and sugar. Bring to the boil, then simmer for about 30 minutes or until very thick. You should be able draw a wooden spoon across the base of the pan and leave a ‘channel’ behind that doesn’t immediately fill with liquid.

• Add the fish sauce and cook for a further 2–3 minutes.

• *Spoon into warm sterilised jars while still hot. Screw the lids on tightly, then label and decorate.

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Creamy Mushroom & Ricotta Lasagne

Creamy Mushroom & Ricotta Lasagne

Recipe By Michael Weldon

Ingredients

• 375 g San Remo large instant lasagne sheets

• sea salt

• 2 tbs butter

• 2 tbs extra virgin olive oil

• 500 g button mushrooms, sliced

• 250 g Swiss brown mushrooms, sliced

• 2 garlic cloves, diced

• 1 cup Coles cream 

Herb Ricotta Filling

• 500 g Coles smooth ricotta

• 1 cup Coles cream

• ¼ cup parmesan cheese

• 1 bunch of basil, chopped

• 1 bunch of parsley, chopped

• 1 lemon, zest

• 1 pinch of salt

• 1 pinch of pepper

Method

• Pre heat an oven to 180 degrees (°C).

• Heat a frypan over a medium high heat. Add the butter and extra virgin olive oil into the pan when melted add the mushrooms, garlic and a pinch of salt, and cook for 10 minutes or until the mushrooms are soft. Add the cream and cook down for another 5 minutes until the mixture thickens.

• In a bowl mix together all the ingredients for the ricotta filling. 

• Build the lasagne in a baking dish starting with a layer of the ricotta filling. Top with pasta sheets and then a layer of the mushroom filling, repeat this process until there are 4 layers of each ingredient. Top the lasagne with the last but of the ricotta mixture and grate over extra parmesan.

• Cook the lasagne in the oven for 45 minutes until the top is golden and the pasta is cooked. 

• Serve the lasagne with a side of dressed leaves.

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