Lobster Fra Diavolo

Lobster Fra Diavolo

Recipe By Michael Weldon

Ingredients

•  1 Coles deli lobster, meat picked from shell, tail piece diced

• 3 tbs butter

• 1 brown onion, diced

• 2 garlic cloves, sliced

• 1 tsp chilli flakes

• 1 tbs tomato paste

• 1 tin of tomatoes

• 500 g San Remo spaghetti no. 5

• 1 Coles long green chilli, sliced

• 2 tbs Squeaky Gate extra virgin olive oil

Garnish

• ¼ bunch parsley chopped

• 1 lemon

Method

• In a large pot of rapidly boiling water cook the pasta following the instructions on the pack. 

• In a large saucepan over a medium high heat melt the butter then add the extra virgin olive oil, onion and cook until it begins to soften. Add the garlic and chilli flakes, cook for a further minute. Add the tomato paste and fry off then add the tin of tomatoes with half a tin of water. Season with sea salt and cook down gently to thicken the sauce.

• When the pasta is cooked transfer the pasta from the water into the tomato sauce, mix together to coat the pasta in the sauce. Add the lobster meat and gently fold through the sauce. Remove from heat and serve straight away. 

• Garnish with chopped parsley, long green chilli and lemon zest. 

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BBQ Salmon Cutlets with Spicy Slaw

BBQ Salmon Cutlets with Spicy Slaw

Recipe By Michael Weldon

Ingredients

•  4 Coles deli salmon cutlets

Marinade

• 1 lemongrass stick, sliced thin

• 1 thumb sizes piece of ginger

• 2 red chillies, roughly chopped

• 2 garlic cloves, roughly chopped

• 2 kaffir lime leaves, chopped

• 1 tbs fish sauce

• 1 tsp Coles brown sugar

• small bunch coriander leaves and stems

• 1 tbs extra virgin olive oil

Spicy Slaw

• ½ green cabbage, shredded

• 2 carrots grated

• 3 spring onions, sliced thinly & diagonally

• ¼ cup Coles mayonnaise

• ½ lime, juice 1 lime

• 1 tbs chilli sauce

• ½ bunch coriander, chopped

• sea salt pinch to taste

• 1 tbs extra virgin olive oil 

Garnish

• ½ bunch coriander

• ½ bunch Coles Vietnamese mint

• 1 large red chilli, sliced

Cooked using The Ziggy available at Barbeques Galore

Method

• Light your BBQ and get it smoking hot.

• In a mortar and pestle (or blender) combine all the marinade ingredients, apart from the fish sauce. Smash in mortar and pestle until combined into a chunky paste. Add in the fish cause and extra virgin olive oil and stir in.

• Spoon the marinade over the salmon cutlets and place in the fridge for at least 30 minutes up to 2 hrs to marinate.

• In a bowl combine all the slaw ingredients and mix until the salad is coated in the mayonnaise and chilli sauce.

• Brush your BBQ grill with a tea towel to make sure it’s clean then brush with some olive oil. Place the salmon cutlets on the BBQ, one side for 7 minutes then 2 minutes on the other side or cooked until your liking.

• Serve the salmon cutlets on top of the slaw garnished with fresh herb leaves and chilli.

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Cauliflower Dahl with Beetroot Raita

Cauliflower Dahl with Beetroot Raita

Recipe By Courtney Roulston

Ingredients

•  400 g can Coles chickpeas, drained 

• 2 tsp ground turmeric 

• 1 medium sized cauliflower

• sea salt to taste 

• 1 cup frozen peas, thawed 

• 1 tsp garam masala 

• ½ can (200 ml) Coles coconut cream 

• ½ large lemon 

• 1 medium fresh beetroot, washed, grated

• 1 cup Jalna Greek yoghurt 

• crispy papadums to serve 

Spice Mix

• 100 ml extra virgin olive oil 

• 20 Coles fresh curry leaves

• 1 small brown onion, diced

• 2 tbs fresh ginger, finely chopped 

• 1 tsp Coles mustard seeds

• 2 tsp whole cumin seeds

• 1 long green chilli, finely chopped 

Method

• Place 3 cups of water, chickpeas and turmeric into saucepan over a medium heat. Bring up to a simmer and leave to cook for 5-6 minutes. 

• Meanwhile using the largest side of a box grater, grate the cauliflower into a large bowl. If some large chunks that fall in leave them as they are - they are great for texture. Add the cauliflower to the pot and leave to simmer for 10 minutes then add in the peas and garam masala. Simmer for a further 7 minutes or until the peas are soft. 

• Heat the oil in a frying pan and fry the curry leaves for 20 seconds, or until crisp. Remove with a slotted spoon and set aside on kitchen paper. Place the pan back on the heat and fry the onion for 3-4 minutes before adding in the ginger, mustard seeds, cumin seeds and green chilli. Cook, stirring occasionally for 3-4 minutes, or until the spices are fragrant. Add half the spice mixture into the cauliflower along with a pinch of salt and lemon juice. Stir and turn off the heat.

• Place the grated beetroot into the remaining spice mix and stir through the hot pan to soften slightly. Swirl the beetroot through the yoghurt with a few curry leaves. 

• Place the cauliflower dahl into shallow serving bowls. Top with a spoon of beetroot raita and scatter with fried curry leaves. Serve with papadums on the side. 

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Whole Cauliflower Cheese

Whole Cauliflower Cheese

Recipe By Courtney Roulston

Ingredients

•  1 large whole Coles white cauliflower, leaves attached

• 60 g butter 

• ½ brown onion, grated 

• 60 g Coles plain flour

• sea salt to taste

• black pepper to taste 

• 2 tsp Coles dijon mustard 

• 600 ml Coles full cream milk 

• ½ cup cheddar cheese, grated 

• ½ cup parmesan cheese, grated 

• fresh thyme or chives to garnish

Method

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

• Bring a large pot of salted water up to the boil. Trim the bottom off the cauliflower so it sits flat then cut a cross with a small knife into the stem - this helps the stem cook evenly. Place the cauliflower into the pot upside down and cook for 10 minutes to start the cooking process. Remove the cauliflower and drain off any excess water. Place the cauliflower into a high-sided pot that can go in the oven. 

• Meanwhile heat the butter in a frying pan over a medium heat. Add in the onion and a pinch of salt and pepper. Cook for 1-2 minutes then add in the flour and cook stirring with a wooden spoon for 3-4 minutes to cook the raw flavour out the flour. Whisk in the mustard and slowly pour in the milk, working out any lumps as you add the milk. Once the mixture looks smooth, add in the cheeses and melt them through the sauce. 

• Pour the cheese sauce over the cauliflower and roast in the oven for 40 minutes, basting the cauliflower with the sauce every 10 minutes. 

• Remove from the oven and carefully place into a serving dish. Garnish with herbs and serve. 

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Burnt Cabbage with Anchovy Butter

Burnt Cabbage with Anchovy Butter

Recipe By Michael Weldon

Ingredients

•  ½ Coles savoy cabbage, cut in half

• ½ Coles red cabbage, cut in half

• 150 g butter, room temp

• 1 small jar of anchovies

• 1 lemon, zest

• 4 thyme sprigs, leaves picked

• extra virgin olive oil

• butter

• sea salt

Method

• Heat a BBQ with a flat plate until it begins to smoke. Drizzle the cabbage with olive oil, place on the BBQ with the cut side facing down and press down. Wait till the cabbage is burnt before turning. Cooking it slowly, this will take a while and it is how we get a soft and gooey texture in the centre of the cabbage. Shut the lid of the BBQ whilst the cabbage cooks for about 20 minutes or until it feels tender and soft.

• In a mortar and pestle, combine the anchovies, lemon, parsley and a small pinch of salt. Add the butter and mix until the butter is combined. Keep at room temperature.

• Once the cabbage is cooked cut the quarters into half and arrange on a platter. With a pastry brush or the back of a spoon, brush the cabbage pieces with butter then let it melt into the cabbage. Repeat this process again once more before serving. Serve warm with your favourite roast meat.

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Egg Tartine

Egg Tartine

Recipe By Courtney Roulston

Ingredients

•  4 large free range eggs 

• 1 tbs golden shallot, finely diced 

• 1/4 cup celery, finely diced – reserve the pale inner leaves for garnish 

• 2 tbs baby cornichons, diced, plus 6 whole to serve 

• 2 tbs Coles whole egg mayonnaise 

• 2 tbs Jalna Greek yoghurt 

• juice & zest of ½ small lemon, plus extra zest to serve 

• 1 tbs dill, chopped, plus extra to garnish 

• sea salt and pepper for seasoning 

• 4 large slices rye or sourdough bread 

• 1 tbs Squeaky Gate extra virgin olive oil 

Method

• Bring a pot of salted water up to the boil and cook the eggs for 8 minutes. Place the eggs into a bowl of iced water and peel once cool enough to touch. Chop the eggs into a rough dice and place into a large bowl. 

• Add in the shallot, celery, cornichons, mayonnaise, yoghurt, lemon juice, zest, dill, sea salt, cracked black pepper and mix well to combine.

• Drizzle the bread with the oil and grill in a hot dry non-stick frying pan for 1-2 minutes each side, or until slightly charred. 

• To serve, spoon the egg mixture onto bread and garnish with extra lemon zest, dill sprigs, sliced cornichons and a drizzle of olive oil. 

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Carrot Salad with Passionfruit Dressing

Carrot Salad with Passionfruit Dressing

Recipe By Michael Weldon

Ingredients

• 1 bunch of slim carrots, split lengthways and tops removed, carrot top leaves reserved and rinsed

• 1 tsp cumin seeds

• 2 tbs Squeaky Gate extra virgin olive oil

Carrot Top Sauce

• ½ cup Squeaky Gate extra virgin olive oil

• ½ bunch parsley

• 1 tbs apple cider vinegar

• 1 pinch of salt

• 1 pinch of pepper

Passionfruit dressing

• 3 passionfruits, juice

• ¼ cup Squeaky Gate extra virgin olive oil

• 1 tsp seeded mustard

• 1 pinch of salt

Garnish

• ¼ cup chopped smoked almonds

Method

• Pre heat an oven to 200 degrees (C).

• Spread the carrots over an oven tray, drizzle with extra virgin olive oil, sprinkle with cumin seeds and a pinch of salt. Place in the oven and roast till the carrots soften slightly. Remove from the oven and allow to cool.

• In a jug or jar combine the carrot tops, parsley, extra virgin olive oil, apple cider vinegar and salt and pepper to taste. Stick blend until smooth. 

• In a bowl combine the juice from the passionfruits, extra virgin olive oil, seeded mustard, salt to taste and whisk together.

• To serve, spread the carrot top sauce on the base of the plate. Top with the carrots then spoon over the dressing. Garnish with the almonds.

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Fragrant Prawn & Zucchini Soup

Fragrant Prawn & Zucchini Soup

Recipe By Courtney Roulston

Ingredients

• 8 xl Coles deli raw green king prawns with shells on (shells reserved for stock)

• 2 heaped cups Coles zucchini noodles

• ¼ cup coriander, leaves picked (in iced water) 

• 1 tbs chilli oil to serve 

• 1 lemon to serve 

Fragrant Stock

• 1 ltr good quality chicken stock 

• 1 tbs fresh ginger, finely sliced into rounds 

• 1 clove garlic, sliced 

• ½ star anise

• ½ cinnamon stick

• 1 tbs fish sauce 

• 2 tsp white sugar

• 2 tsp sesame oil 

• 1 white onion, thinly sliced, reserving ¼ for serving (in rings)

Method

• Place all the stock ingredients, plus the prawn shells in a large saucepan over a medium/high heat. Bring up to a simmer, cover and cook for 20 minutes for the aromatics to infuse the stock. Remove any impurities from the top of the stock with a spoon as it cooks. 

• Strain the aromatics from the stock and place back onto a medium heat and bring up to a simmer. 

• Place the peeled prawns into the stock and remove from the heat. Allow the prawns to gently poach for 4 minutes, or until cooked through. 

• Place the zucchini noodles into the bottom of serving bowls and place over the cooked prawns. Ladle over the hot stock and scatter with coriander leaves and chilli oil. Serve with lemon wedges on the side. 

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Grilled Zucchini with Charred Herb Salsa

Grilled Zucchini with Charred Herb Salsa

Recipe By Courtney Roulston

Ingredients

• 5 medium green zucchini, or yellow or a mix, sliced lengthways into 2-3 mm strips

• ½ cup (125 ml) extra virgin olive oil 

• sea salt to taste 

• 1 Coleslong red chilli 

• 150 g Colessoft goat’s cheese 

• 2 tbs pepitas, toasted

Charred Herb Salsa

• 1 bunch each coriander, parsley, mint & chives

• 1 long green chilli 

• 1 small clove garlic 

• juice and zest of 1 lemon 

• 1 tsp Coles honey 

• 2 good quality anchovy fillets *optional 

Method

• Pre heat a BBQ grill plate to a medium heat. Toss the sliced zucchini and long red chilli in 35 ml of the oil and season with a pinch of sea salt. Grill the zucchini and chilli on the BBQ for 2 minutes each side, or until some char marks are on the outside, but the zucchini is still holding together. Remove from the BBQ and set aside on a tray to rest. Chop the charred red chilli and set aside.

• Prepare ½ bunch of each of the herbs and drizzle with a little oil. Place the herbs and green chilli over the hottest part of the grill and cook for 2 minutes, or until slightly smoking. Roughly chop the charred herbs and chilli and place into the jug of a stick blender. Add in the garlic, lemon zest, lemon juice, honey, anchovies, remaining fresh herbs, remaining oil and a pinch of salt. Blitz until the mixture is smooth and green. 

• Arrange the grilled zucchini onto a large serving platter. Dollop over the herb salsa, goat`s cheese, pepitas, reserved chopped red chilli and a few fresh mint leaves. 

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Fideua - Pasta Paella

Fideua - Pasta Paella

Recipe By Michael Weldon

Ingredients

Stock

• 1.5 ltr stock (vegetable optional)

• 10 mussels

• 12 Coles deli prawn heads and shells

• 1 tin of Coles tomatoes

• fennel scraps

• onion scraps

Seafood

• 2 pieces of Coles deli barramundi, diced

• 12 prawns heat and shell removed

• 10 mussels

• 1 squid tube cut into rings

• 1 onion, diced

• 1 fennel head diced

• 3 garlic cloves

• 1 jar of piquillo peppers, drained and chopped

• 1 tsp smoked paprika

• 500 g San Remo Spaghetti no. 5, broken into 4

• ½ bunch parsley

• 1 lemon, cut into wedges

Method

• In a large pot boil the stock ingredients together to extract as much flavour as possible. Then strain and keep the stock warm.

• In a paella pan or large flat frypan, fry off the onion and fennel in extra virgin olive oil with pinch of salt. Once soft add the garlic and cook for another minute. Add the capsicum, cook for a couple of minutes until the capsicum starts to breakdown.

• Add the smoked paprika and pasta into the pan, fry off. Add the stock and simmer until the stock hydrates the pasta. Add in the seafood and some parsley, cook until the seafood is ready.

• Serve with extra parsley and lemon wedges. 

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Kimchi Tofu Scramble

Kimchi Tofu Scramble

Recipe By Michael Weldon

Ingredients

• 200 g vegan kimchi

• 1 onion, sliced thinly

• 1 tbs grated ginger

• 2 spring onions, sliced

• 400 g Coles silken tofu

• 2 tbs soy sauce

• 1 tbs sesame oil

To Serve

• 2 slices of sour dough, grilled

• 1 tbs toasted sesame seeds

• 1 spring onion, sliced thinly

Method

• Heat a wok over a high heat. Add a drizzle of the olive, the kimchi, onion and ginger, stir fry to soften the onion and cook the ginger. Remove the wok from the heat and add the tofu, spring onion, soy and sesame oil. Toss through the ingredients to break up and warm the tofu.

• Serve the tofu on top of the bread. Garnish with sesame seeds and spring onion.

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Caesar Devilled Eggs

Caesar Devilled Eggs

Recipe By Michael Weldon

Ingredients

• 12 free range eggs

• ½ cup Coles mayonnaise

• 5 anchovies, chopped finely

• ¼ cup parmesan

• ½ lemon juice

• 5 drops of tabasco

• ½ bunch chives, sliced thinly, to garnish

• extra finely shaved parmesan, to garnish

Method

• Bring a large pot of water to a rolling boil. Gently shake each egg for 5-10 seconds then lower into the boiling water and boil for 10 minutes. Then remove the eggs and place straight into ice water to stop the cooking. 

• Peel the eggs and cut in half with a sharp knife. Clean the knife between each cut. 

• Carefully scoop the egg yolks from the whites into a bowl.

• To the egg yolks add the mayonnaise, anchovies, parmesan, lemon juice and tabasco. Mix together until all combined into a thick creamy mixture that can be pipped. Add mixture to a piping bag.

• Pipe the dressed yolk filling into the egg whites and arrange on a serving platter. Garnish with some chives and grate over some fresh parmesan.

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Cabbage Steak Meuniere

Cabbage Steak Meuniere

Recipe By Courtney Roulston

Ingredients

• 1 medium-large Coles white cabbage (drumhead, savoy or sugarloaf)

• sea salt and black pepper to taste 

• 2 tbs Squeaky Gate extra virgin olive oil

Meuniere Sauce

• 75 g butter 

• 1 tbs baby capers, rinsed, dried 

• ¼ cup flaked almonds 

• 2 tbs parsley, chopped, plus extra to serve

• 1 lemon

Cooked using The Ziggy available at Barbeques Galore

Method

• Cut two 1-inch thick steaks from the middle of the cabbage so the core holds them together-reserving the outer parts for another recipe.

• Heat a BBQ plate or large non-stick frying pan over a medium heat. Drizzle the oil over the cabbage and season with sea salt. Cook on one side for 8-10 minutes, or until the cabbage has some nice charred colour. Turn the cabbage over and splash over 1-2 tsp of water or additional extra virgin olive oil on each steak to help them steam through. Cook for a further 6 minutes on the second side, or until the outside is charred and the center core is tender. 

• Place a fry pan onto a medium heat and add in the butter. Once the butter starts to foam, add in the capers and almonds and allow them to cook for 2-3 minutes, or until the almonds have browned. Add in a few strips of lemon zest and 2 tbs of lemon juice to stop the butter cooking. Stir in parsley and remove from the heat. 

• Place the cabbage onto serving plates and spoon over the sauce and garnish with extra parsley and a lemon wedge on the side.

• Serve with crusty bread and a fresh green salad. 

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Acqua Pazza Poached Fish

Acqua Pazza Poached Fish

Recipe By Michael Weldon

Ingredients

• 4 pieces of Coles deli snapper or barramundi

• 1 onion, sliced

• 2 garlic cloves, sliced

• 400 g tin Coles diced tomatoes

• 1 chilli, sliced

• 1 yellow capsicum, diced

• 2 tbs capers

• ½ bunch of parsley, chopped including stem

• 2 tbs Squeaky Gate extra virgin olive oil

• sea salt

• lemon wedges, to garnish

Method

• In a large frypan with a lid, heat up a drizzle of extra virgin olive oil. Add the onion and a pinch of salt, cook until the onion begins to soften. Add the garlic, chilli and capsicum, cook for 30 seconds or until it begins to soften. Add the diced tomatoes and stir through. Add the parsley with stems, capers and a cup of water. Bring to a simmer.

• Add the fish on the top of the sauce and place the lid on the pan. Steam for 6-8 minutes or until the fish is cooked. To serve, ladle the sauce at the bottom of a deep dish, place the fish gentle on top and garnish with a little more sauce and lemon wedge. 

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Charred Chicken with Hot & Sour Dressing

Charred Chicken with Hot & Sour Dressing

Recipe By Courtney Roulston

Ingredients

• 1.6 kg Coles free range whole chicken, butterflied

• 1 tsp Chinese 5 spice powder 

• 1 tsp ground white pepper 

• 1 tsp sea salt flakes 

• 1 chicken stock cube 

• 2 tsp Coles brown sugar 

• 1/3 cup (80ml) Squeaky Gate extra virgin olive oil, additional to coat chicken and to brush on grill plate

Dressing

• 3 whole spring onions

• 2 whole long red chillies 

• 2 cloves garlic, peeled, sliced 

• 1 tsp ginger, julienne 

• 2 tsp Coles rice wine vinegar 

• 2 tsp Coles asia soy sauce 

• 1 tsp Coles asia sesame oil 

• 1 tsp brown sugar 

Cooked using The Ziggy available at Barbeques Galore

Method

• To butterfly the chicken, place the chicken breast side down on a board and cut down either side of the backbone. Remove the backbone and store in your freezer to make stock at a later time. Gently press down on the centre of the breast to flatten the chicken. Rub the spice mix all over the chicken and leave to sit at room temperature for 15 minutes. 

• Heat a grill plate on medium heat and brush the grill with a little extra virgin olive oil to ensure the chicken does not stick. Mix together the 5 spice powder, pepper, sea salt, stock cube and 2 tsp of the brown sugar in a bowl.

• Grill the chicken skin side up for 15-20 minutes, ensuring it is not on the direct heat or flaring up too much. Turn the chicken over and grill for a further 15 minutes, or until cooked through-you can test this with a meat thermometer or cut into the thickest part of the thigh to see if the juices run clear. Rest for 5 minutes. 

• Meanwhile brush the spring onions and chillies with a little oil and grill for 5-6 minutes, or until charred and tender. Remove from the grill and slice into rings. 

• Heat the remaining oil in a small pot until nearly smoking. Place the garlic and ginger in a heat proof bowl and pour over the hot oil to scald. Mix through the spring onions, chillies, vinegar, soy, sesame oil and remaining sugar. Stir and taste for balance of hot, sour, sweet and salty.

• Cut the chicken into portions and place onto a serving tray along with any juices. Spoon over the spring onions dressing and serve warm. 

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Tri Colour Cauliflower & Blue Cheese Penne

Tri Colour Cauliflower & Blue Cheese Penne

Recipe By Michael Weldon

Ingredients

• 500 g San Remo penne, no. 18

• 1 onion, diced

• 2 garlic cloves, diced

• 1 tsp chilli flakes

• 2 sprigs of rosemary, leaves picked and diced

• ½ Coles yellow cauliflower, diced

• ½ Coles green cauliflower, diced

• ½ Coles purple cauliflower, diced

• 150 g Coles blue cheese

• sea salt

• olive oil

Method

• Bring a large pot of water to the boil. Add a good pinch of salt and the diced cauliflower, blanch for 1 minutes. Remove from the boiling water.

• Add the pasta to the pot and cook following back of pack instructions. 

• In a large frypan over a medium heat warm a drizzle of olive oil, add the onion with a pinch of salt. Fry until the onion softens then add in the garlic and chilli flakes, fry off for a minute or so. Add in the cauliflower and fry off until caramelized. 

• Add in the rosemary and a ladle of the pasta water. When the pasta is cooked add into the frypan with the blue cheese. Add the and another ladle of water and cook until the blue cheese melts.

• Serve straight away with a bit of extra blue cheese sprinkled over the top. 

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Beetroot Carpaccio with Anchovy Mayonnaise

Beetroot Carpaccio with Anchovy Mayonnaise

Recipe By Courtney Roulston

Ingredients

Base

• 4 medium sized beetroot, trimmed 

• 2 tbs Squeaky Gate extra virgin olive oil 

• 2 sprigs thyme, use the leaves only

• sea salt, to taste  

• 1 tbs chives, finely chopped

Anchovy Mayonnaise

• 1 free range egg yolk

• 1 tsp Coles dijon mustard 

• zest and juice of a small lemon  

• ¾ cup Squeaky Gate extra virgin olive oil

• 6 Coles finest cantabrian anchovies, leave a little oil on them

• 1 heaped tsp capers, rinsed

• pinch sea salt

Garnish

• micro parsley

Method

• Pre heat the oven to 180 degrees (C). Place the beetroot into individual pieces of foil and drizzle with a little olive oil, sea salt and thyme. Wrap up tightly, place on a tray in the oven and roast for 45 minutes, or until cooked through. Set aside an allow to cool in the foil. 

• Carefully place the egg yolk into the jug of a stick blender. Add in the mustard, lemon zest, lemon juice, olive oil, anchovies, capers and a pinch of salt. Place the top of a stick blender over the egg yolk and blitz until the mixture comes together in a smooth creamy mayonnaise. Taste for seasoning and adjust of required. Set aside. 

• Remove the beetroots from the foil and slip the skins off. Using a mandolin, slice the beetroot into 2-3mm rounds. Arrange the sliced beetroot onto a large serving plate. Drizzle over some of the anchovy mayonnaise, a little extra oil and garnish with micro parsley. 

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Watermelon Salad

Watermelon Salad

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 4 handfuls of mixed salad greens, torn

• ó medium watermelon, cut into 3 cm cubes

• 1 small red onion, peeled and finely sliced

• 100 g Coles feta cheese, crumbled

• 1 tbsp extra-virgin olive oil

• ó tsp cracked black pepper

Method

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

• Gently mix all the ingredients, except the oil and pepper, in the large bowl.

• Just before serving, toss the oil through the salad mixture.

• Divide among serving platters and grind pepper over the top to serve.

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Spaghetti with Chicken & Turkey Ragu

Spaghetti with Chicken & Turkey Ragu

Recipe By Michael Weldon

Ingredients

• 500 g San Remo spaghetti no. 5

• 1 onion, diced finely

• 2 carrots grated

• 1 celery sticks, diced

• 2 garlic cloves, sliced

• 300 g Coles chicken mince

• 300 g turkey mince

• 2 sprigs of thyme

• 2 bay leaves

• 2 tbs tomato paste

• 2 tins of tomatoes

• ½ cup Coles full cream milk

• 1 tsp black pepper

Garnish

• ¼ bunch parsley, chopped finely 

• parmesan cheese

Method

• Heat a large saucepan over a medium heat. Add a drizzle of extra virgin olive oil, the onion and a pinch of salt to the pan, cook until the onion softens. Add the carrots, celery and garlic, cook till it begins to soften. Add the mince and brown off. 

• Add the tomato paste and fry off. Add the thyme and bay leaves. Add the diced tomato and milk. Bring up to the boil then reduce to a low simmer. This is where you can choose how long your cook the ragu for, the longer and slower you cook it for the more flavour the sauce will have and the more tender it will be. Cook for at least 1 hour or up to 4 hours for more flavour. 

• Cook the pasta in a large pot of boiling water following the pack instructions.

• Taste the sauce and adjust to your liking. Once the pasta is cooked add to the sauce along with the cheese and parsley. Add a spoon of the pasta water, stir the mixture with a spoon to make the sauce coat the pasta.

• Serve topped with extra chopped parsley and parmesan cheese.

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Roman Artichoke Salad with Parmesan & Pepper

Roman Artichoke Salad with Parmesan & Pepper

Recipe By Courtney Roulston

Ingredients

• 6 medium sized fresh artichokes 

• 2 lemons 

• 2 tbs flat leaf parsley 

• 1 tbs mint, leaves picked 

• 2 cloves garlic

• sea salt to taste 

• ½ cup (125ml) Squeaky Gate extra virgin olive oil 

• 25 g parmesan cheese, peeled from a block with a veg peeler 

• ½ tsp freshly ground black pepper 

• 1 cup Coles vegetable stock

Method

• To prepare the artichokes, fill a large bowl with water and squeeze in one of the sliced lemons. Remove the tough outer leaves from the artichokes and peel the outer layer from the stems. Cut off the top of the artichoke and remove the silky hairy middle with a spoon. Place into the lemon water immediately to stop them going brown and repeat with all artichokes then set aside.

• Place 1 tsp lemon zest, parsley, mint and garlic onto a chopping board. Chop into a fine paste and add into a bowl. Mix through a pinch of sea salt, 25ml of extra virgin olive oil and set aside.

• Stuff the tops of the artichokes with the parsley mixture, pushing down in between the leaves. Place the stuffed artichokes and the stems into a medium pot upside down-Placing them close together stops them opening up too much. Add in the stock and 80ml of extra virgin olive oil. Cover with a lid and cook for 25 minutes, or until tender. 

• Place the cooked artichokes onto a serving platter along with some of the cooking juices. Shave over the parmesan cheese and top with a drizzle of extra virgin olive oil and cracked black pepper.

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