Grilled Fig Salad with Blue Cheese

Grilled Fig Salad with Blue Cheese

Recipe By Michael Weldon

Ingredients

• 10 Coles figs, halved

• 5 slices prosciutto

• 1 red onion, cut into rings

• 2 rosemary sprigs

• drizzle Squeaky Gate extra virgin olive oil

• sea salt

Blue Cheese Dressing

• 200 g Coles finest blue cheese, crumbled

• 1 cup butter milk

• 2 tbs Squeaky Gate extra virgin olive oil

• 1 tbs Coles honey

• 1 tsp Coles finest apple cider vinegar

• ½ tsp black pepper

Garnish

• crushed roasted walnuts

• ½ bunch chives, sliced

Method

• Heat a BBQ until it begins to smoke. 

• Drizzle the figs and red onion with extra virgin olive oil then place onto the grill. Cook until charred and softened. Lay the prosciutto onto to the grill and cook for 3o seconds on each side. 

• Add the blue cheese dressing ingredients to a bowl and mix together until evenly combined. 

• To serve, spread the blue cheese dressing on the base of a serving dish. Top with the grilled onion, pieces of prosciutto and grilled figs. Sprinkle over the walnuts and chives.

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Oat, Pea & Pancetta 'Ris-oat-o'

Oat, Pea & Pancetta 'Ris-oat-o'

Recipe By Courtney Roulston

Ingredients

• 2 tbs extra virgin olive oil 

• 50 g pancetta (or middle bacon rashes) 

• 1 brown onion, peeled, diced 

• 2 cloves garlic, finely chopped 

• 1 cup Red Tractor Australian oats 

• 1 ltr Coles low-salt chicken stock, plus 1 cup water, warmed in a saucepan

• 1 cup frozen peas, thawed

• 2 green spring onions, finely sliced 

• 30 g butter 

• sea salt and black pepper, to taste 

• ½ cup parmesan or pecorino cheese, grated fresh from a block 

Method

• Heat the oil in a large frying pan over a medium heat. Add the pancetta (or bacon) and cook for 2 - 3 minutes to render out some the fat. Add in the onion and garlic and cook for a further 2 minutes to soften so it becomes fragrant. 

• Add in the oats and cook for 2 minutes to coat in the extra virgin olive oil. Add in 1 cup of the warm stock and stir frequently until the liquid is nearly absorbed. Keep adding the stock 1 cup at a time and stir in between additions until nearly all the stock has been absorbed and the oats look creamy but have a chewy-tender texture.

• Stir in the peas, spring onion, butter and half the parmesan then allow peas to warm through for 2 minutes. Taste for seasoning and add salt and pepper as required. Use any leftover stock to loosen the mixture as the oats will keep soaking up the liquid as it sits.

• Place into serving bowls and top with remaining parmesan, black pepper and a drizzle of extra virgin olive oil before serving.

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Smoked Tomato and Avo Salad with Fish Sauce Dressing

Smoked Tomato and Avo Salad with Fish Sauce Dressing

Recipe By Michael Weldon

Ingredients

• 1 kg Coles tomatoes, cut into large chunks

• 1 tsp sea salt

• 2 tbs olive oil 

• 1 avocado, diced

• 1 red onion, sliced thinly and soaked in ice water 

Dressing

• ¼ cup olive oil

• 3 tbs fish sauce

• 1 tsp Coles brown sugar

• 1 garlic clove, grated

• 1 red chilli, diced finely 

• 2 tbs rice wine vinegar

Garnish

• ½ bunch of coriander, leaves picked

• 2 tbs sesame seeds, toasted

• 1 tbs black sesame seeds, toasted

Method

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

• In a large bowl combine the tomatoes, olive oil and sea salt, mix together to coat. Place the tomatoes skin side down on the smoker. Smoke 25 – 30 minutes until the tomatoes soften slightly. 

• In a bowl mix together the dressing ingredients until combined. 

• To serve, spread the tomatoes, avocado and red onion over a large platter. Dress with the sauce making sure everything is coated. Garnish with the coriander and sesame seeds.

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Crushed Potatoes & Green Bean Salad with Olive Oil Dressing

Crushed Potatoes & Green Bean Salad with Olive Oil Dressing

Recipe By Courtney Roulston

Ingredients

• 1 kg Coles baby white potatoes 

• 500 g green beans, trimmed 

• sea salt & black pepper to taste 

• 2/3 cup whole roast almonds, chopped 

• 1 golden/French shallot, peeled, sliced into rings 

• ½ cup round mint, leaves picked 

• ½ cup coriander, leaves picked 

• ¼ cup dill, picked 

EVOO Dressing

• 2 tsp Coles dijon mustard

• 1 lemon, juice and strips of the zest

• 2 tsp maple syrup 

• 100 ml Squeaky Gate extra virgin olive oil 

Method

• Place the potatoes into a pot of salted cold water over a medium heat. Bring up to a gentle simmer and cook for 12 minutes, or until the potatoes are tender, but still slightly firm in the middle. Place the green beans in the same pot with the potatoes and cook for 4 minutes, or until tender but still bright green. Remove the beans from the pot and set aside. Drain the potatoes and leave them for 2 - 3 minutes to remove any excess moisture. Gently break up the potatoes into rough shapes with a knife then add the green beans back into the pot.

• Meanwhile whisk all the dressing ingredients together along with a pinch of salt and pepper.

• Pour the dressing over the potatoes and green beans and toss to coat. Gently fold through the almonds, lemon zest strips, shallot, mint, coriander and dill until well coated.

• Place the salad into a serving bowl and garnish with a little drizzle of extra virgin olive oil, extra almonds and dill.

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Roast Beetroot Salad with Sesame Yoghurt

Roast Beetroot Salad with Sesame Yoghurt

Recipe By Courtney Roulston

Ingredients

• 5 medium beetroot, or a whole bunch 

• 2 medium-large red onions, skins left on 

• sea salt, to taste 

• ½ cup (125ml) extra virgin olive oil 

• 1 tsp za`atar

• 1 large clove garlic, peeled 

• 2 cups Jalna Greek yoghurt 

• 2 tsp tahini paste 

• 2 tsp lemon juice

• 1 tbs Coles honey 

• ½ cup flat leaf parsley or round mint, picked 

• 1 punnet micro red sorrel or cress

Method

• Pre-heat the oven to 200 degrees (C). Cut the beetroot in half then place them into a small high-sided roasting tray. Drizzle with extra virgin olive oil, a pinch of salt and pour over 1 ½ cups of water. Cut each onion into 6 wedges, leaving the skin attached. Place the onions on a separate roasting tray, season with salt and drizzle with a drizzle of extra virgin olive oil. Cover the beetroot tray tightly with foil and roast with the onions for 35 - 40 minutes, or until the beetroots are tender and the onions are slightly charred on top.

• Meanwhile, pour the extra virgin olive oil and garlic into a small pot over a low heat. Stir in the za`atar and a pinch of salt and leave to gently infuse for 5 minutes, or until the oil is fragrant.

• Whisk the yoghurt, tahini, lemon juice, honey and a pinch of salt in a bowl until smooth. Spread the yoghurt onto the base of a serving platter.

• Remove the beetroot from the oven and once cool enough to handle, slip the skins off and cut beetroot into wedges. Remove the skins from the outside of the onions.

• Arrange the beetroot, onions and parsley on top of the yoghurt. Spoon over the za`atar oil and garnish with micro herbs. 

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Pad See Ew

Pad See Ew

Recipe By Michael Weldon

Ingredients

• 1 pack pad Thai noodles, cooked following back of pack instructions

• 400 g Coles deli chicken thigh, sliced into thin strips

• 1 large bunch of Chinese broccoli, stem sliced in batons, and leaves cut larger

• 4 garlic cloves, chopped

• 2 eggs

Sauce

• 1 tbs soy sauce

• 2 tbs katchap manis

• 2 tbs oyster sauce

• 1 tbs Coles white vinegar

• 1 tsp Coles caster sugar

Chillies in vinegar

• 2 Coles birdseye chillies

• 1 Coles green chilli

• 2 tbs vinegar

• 1 pinch of salt

Method

• In a bowl mix together the sauce ingredient until evenly combined. 

• In a small bowl combine the chillies, vinegar and a pinch of salt. Leave to steep. 

• Heat a large wok until it begins to smoke. Add in a splash of oil with the garlic and chicken. Stir fry until the chicken and garlic have browned. Add in the broccoli stalks and stir fry, then add the broccoli leaves. Push the ingredients to one side and add in the egg scramble and cook into a rough omelette, then stir through the other ingredients. Pour the ingredients into a bowl. Dust out the wok and place over the heat again. 

• Once smoking add another drizzle of oil and the noodles, stir fry for a minute or so then add in the sauce. Cook to coat the noodles for a couple of minutes so the noodles take on the flavour. Add the chicken mixture back in and toss together to coat in the remaining sauce.

• Serve with the chillies from the vinegar.

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Vietnamese Mint and Beef Mince Lettuce Cups

Vietnamese Mint and Beef Mince Lettuce Cups

Recipe By Michael Weldon

Ingredients

• 500 g Coles beef mince

• 2 tbs fish sauce

• 1 tbs Coles brown sugar

• 1 birdseye chilli, sliced thinly

• 2 garlic cloves, diced

• 1 red onion, sliced thinly

Dressing

• 2 tbs fish sacue

• 2 tbs sugar

• 1 garlic clove, diced

• 2 coriander sprigs, sliced thinly

• 1 chilli, diced

• 1 lime, juice

To Serve

• 1 iceberg lettuce

• 1 bunch coriander, leaves picked

• 1 bunch Coles Vietnamese mint, leaves picked

• ¼ chopped Coles peanuts

• 1 large red chilli, sliced thinly

Method

• Marinate the beef mince in the fish sauce, brown sugar, chilli and garlic.

• Mix the dressing ingredients in a bowl until evenly combined. 

• Heat a wok until it begins to smoke. Add a splash of oil and once hot add in the beef mince. Stir fry until the beef is browned and cooked through. Add the red onions and toss through the wok for 1 minute to soften.

• Serve the beef in a bowl on a larger platter with the sauce, lettuce cups, peanuts and chillies. Let your diners build their lettuce cups at the table.

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Fritto Misto

Fritto Misto

Recipe By Michael Weldon

Ingredients

Batter

• 1 cup Coles plain flour, plus ½ a cup plain flour for dusting 

• ½ cup cornflour 

• 1 ½ cup Coles soda water

• 1 tbs vodka

• 1 tbs white vinegar

• pinch of sea salt

Seafood

• 8 green prawn tails

• 1 Coles deli squid tube, sliced thinly

• 8 oysters

• 2 Coles deli barramundi fillets

• 1 /2 red onion, cut into petals  

• 2 long red chillies, halved lengthways

• ½ bunch parsley

• 10 sage leaves

• ½ lemon, sliced into thin rings

Garlic Aioli

• ½ cup mayonnaise

• 2 garlic cloves, grated

• ½ lemon

Method

• In a bowl mix together the flours and salt, add the soda water and mix into a batter. Add the vodka and vinegar. Leave for up to 10 minutes for the batter to thicken.

• Heat oil for frying in a deep saucepan or wok, bringing the oil to 180 degrees (C).

• Dust the seafood, veggies and herb leaves in the excess plain flour. In batches coat the dusted ingredients in batter and drop into the fryer. Fry until golden. Then drain on paper towel and season with salt. Continue cooking until the remaining ingredients are fried and golden. 

• In a bowl mix together the mayo, lemon and garlic.

• Serve the fried ingredients with the garlic mayo on the side. 

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BBQ Prawn Scampi

BBQ Prawn Scampi

Recipe By Michael Weldon

Ingredients

• 14 large Coles deli raw prawns, shell removed, heads and tails left on

• 1 tsp Coles chilli flakes

• sea salt

• olive oil

Scampi Sauce

• 3 tbs butter

• 1 shallot, sliced thinly

• 4 garlic cloves, diced

• ½ tsp Coles chilli flakes

• ¼ cup pernod

• ½ cup white wine

• ¼ bunch parsley

• 1 lemon, juice

• sea salt

Method

• Heat a small pan over a medium high heat, add a 1 tbs of butter, cook until it begins to brown. Once browned, add in the shallots and fry until soft. Add in the garlic and fry until the garlic begins to caramelise. Add in the chilli flakes and toast for 30 seconds. Add in the pernod and cook until it reduces to a syrup. Add in the white wine and reduce by half. Add in the remaining butter and whisk it in to combine. Once combined, add in the parsley and turn the heat to low. Add a squeeze of lemon and a pinch of salt. 

• Heat a bbq until it begins to smoke.

• Dress the prawns with chilli flakes, salt and a drizzle of olive oil. Place onto the grill and cook until charred and the colour changes halfway up the prawn. Turn the prawns and repeat until the prawn is cooked. Serve the prawns topped with the warm scampi sauce.

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Tomatoes Tonnato

Tomatoes Tonnato

Recipe By Michael Weldon

Ingredients

• ½ cup Squeaky Gate extra virgin olive oil

• 185 g tuna in oil

• 3 free range egg yolks

• 1 tbs baby capes, plus extra for garnishing

• ½ lemon juice

• pinch of pepper

• sea salt

• 4 - 5 large Coles ripe tomatoes, sliced into rounds

• Squeaky Gate extra virgin olive oil

• sea salt

Garnish

• parmesan cheese 

• fresh parsley

Method

• On a large serving platter spread the tomatoes out in a flat even layer. Season with sea salt and extra virgin olive oil. Leave to sit and marinate for 5 minutes.

• In a blender combine the tuna, egg yolks, capers and a pinch of salt, blend to a smooth sauce, slowly add in the extra virgin olive oil with the blender going until the mixture becomes a thicker mayo texture. Add the lemon juice and a pinch of pepper.

• Spoon the tuna dressing over the sliced tomatoes and garnish with extra capers, picked parsley leaves and some shaved parmesan ribbons.

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Tuna Tartare with Guacamole and Corn Chips

Tuna Tartare with Guacamole and Corn Chips

Recipe By Michael Weldon

Ingredients

• 400 g yellow fin tuna, diced

• 1 large shallot, diced finely

• 1 cucumber diced 

• 1 punnet Coles golden cherry tomatoes, diced

• 5 radishes, julienne

• 1 Coles jalapeno, diced

• ½ bunch coriander, stem diced and leaves saved for garnish

• 1 lime, juice

• smoked paprika

• sea salt

Guacamole 

• 2 perfectly ripe avocados

• 1 garlic clove, grated

• 1 lime, juice

• sea salt

Garnish

• Coles sour cream

• corn chips

Method

• In a large bowl combine the guacamole ingredients, mash and mix until combined. Taste and adjust the seasoning to your liking. 

• In a second bowl mix together the tuna, shallots, cucumber, tomatoes, radish, jalapeno, coriander stem, smoked paprika and mix together. Add the lime juice and a pinch of salt. Mix quickly. 

• To serve plate up on a bowl plate or a flat bowl. Spread the guacamole on the base of the plate. Top with the tartare and garnish with sour cream dollops and extra coriander leaves. Serve with corn chips on the side. 

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Mama Weldon's Mango Chutney Chicken Burgers

Mama Weldon's Mango Chutney Chicken Burgers

Recipe By Michael Weldon

Ingredients

• 500 g Coles chicken mince

• 2 tbs Patak’s mango chutney

• 2 tbs Patak’s korma paste

• 1 cup breadcrumbs

• ½ bunch coriander, chopped

• 2 spring onions chopped

Yoghurt Sauce

• 1 cup Greek yoghurt

• 1 garlic clove grated

• ½ lemon juice

• 1 pickles onion, diced

• 1 tsp smoked paprika

• 4 soft white bread buns

• 1 oak leaf lettuce

• 2 red onion, sliced thinly

• 1/4 bunch coriander

Method

• Add the burger ingredients into a large bowl, mix until all ingredients are evenly combined. Form into 4 burger patties. 

• In a separate bowl, mix together the yoghurt sauce ingredients.

• Heat a griddle pan or BBQ. Cook the burger until charred and cooked through. Toast the buns on the cut side only.

• To build the burgers, spread the buns with yoghurt sauce, add lettuce, red onion and coriander. Top with the burger patty and enjoy.

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Chicken Risoni with Lemon & Spinach

Chicken Risoni with Lemon & Spinach

Recipe By Courtney Roulston

Ingredients

• 1 cup San Remo risoni no. 47

• 2 tbs extra virgin olive oil

• 1 brown onion, sliced into thin wedges

• 3 cloves garlic, crushed

• 4 sprigs thyme

• 3 cups Coles reduced salt chicken stock

• 450 g free range chicken tenderloin strips

• 1 cup sugar snap or snow peas

• ½ lemon, zest and juice

• 2 cups baby spinach leaves to serve

• ¼ cup parmesan, grated from a block

• sea salt and black pepper to taste

Method

• Heat the oil over a medium heat in a large frying pan.

• Cook the onion for 2 minutes to soften then add in the garlic and cook for 1 minute. Add in the thyme, risoni and stock and bring up to a simmer. Nestle the chicken filets into the middle of the pan so they are covered halfway up with liquid. Cover with a lid and leave on a very gentle simmer for 6 - 8 minutes, or until the chicken is cooked through.

• Remove the chicken from the pan and roughly shred it using two forks.

• Continue to cook the risoni until it is al dente then stir through the peas and leave on the heat for 1 minute to soften them.

• Remove the pan from heat and stir through the spinach, lemon zest and lemon juice.

• Top with the shredded chicken, parmesan cheese, cracked black pepper and an extra drizzle of extra virgin olive oil.

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Macadamia & Spinach Pesto Spaghetti

Macadamia & Spinach Pesto Spaghetti

Recipe By Courtney Roulston

Ingredients

• 400 g San Remo spaghetti no. 5

• ½ cup unsalted macadamia nuts, plus extra to serve 

• 4 cloves garlic, peeled 

• 280 g bag Coles spinach 

• 3 tbs nutritional yeast 

• sea salt and pepper to taste 

• ½ lemon, juice and zest

• 1 cup basil leaves 

• ¼ cup (80ml) extra virgin olive oil 

Method

• Bring a pot of salted water up to the boil. Add in the spaghetti and cook according to the instructions of the packet, tossing occasionally with tongs to ensure the spaghetti does not stick together. 

• Place the garlic cloves into the pasta water and place a sieve over the top of the pot so it is semi submerged in water. Cook the spinach in batches in the sieve until it is wilted. 

• Place the wilted spinach into a high-speed upright blender along with 1/3 cup pasta water, macadamia nuts, nutritional yeast, lemon zest and juice, basil, extra virgin oil and a pinch of salt and pepper. Remove the garlic from the pasta pot, add into the blender and blitz until smooth and bright green. 

• Drain the pasta and toss with the pesto so it is well coated. Place the spaghetti onto a large platter and grate over some extra macadamia nuts with a microplane before serving. 

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Jalapeno, Peach and Tomato Salsa

Jalapeno, Peach and Tomato Salsa

Recipe By Michael Weldon

Ingredients

• 2 tomatoes, diced

• 1 peach, diced

• 1 white peach, diced

• 1 garlic clove, minced

• 2 coriander sprigs, sliced thinly

• 1 Coles jalapeno, diced

• 1 lime, juice

• sea salt

• extra virgin olive oil

• corn chips, to serve

Method

• Combine the ingredients of salsa ingredients in a bowl. Mix together until all the ingredients are evenly mixed together. Add enough olive oil to dress the salsa, season with salt to your liking.

• Serve with corn chips to dip with.

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Pork Cutlets with Sage & Apple Cider Sauce

Pork Cutlets with Sage & Apple Cider Sauce

Recipe By Courtney Roulston

Ingredients

• 4 Coles bone-in thick cut pork cutlets 

• sea salt and black pepper, to taste 

• 2 tbs extra virgin olive oil

• 2 small apples, cut into thick wedges 

• 30 g Coles butter 

• 1 small French shallot, diced 

• 2 cloves garlic, crushed 

• 20 sage leaves, half chopped, half whole 

• 2 tsp Coles whole grain mustard

• 2 tsp Coles dijon mustard 

• 1 tbs Coles honey 

• 1/2 cup apple cider 

• 2 tbs apple cider vinegar 

• ½ cup cream  

Cooked using The Ziggy available at Barbeques Galore

Method

• Heat the oil in a large non-stick frying pan. Fry the whole sage leaves for 20 seconds, or until crisp. Remove from the pan, drain and set aside on kitchen paper.

• Heat the same pan with the oil on a medium heat. Season the pork with sea salt and black pepper. Cook the pork and apple wedges for 4 - 5 minutes each side, or until browned and just cooked through. Remove pork and apples from the pan and set aside on a tray to rest.

• Place the pan back onto the heat. Add in the butter and using a wooden spoon scrape any brown bits from the bottom of the pan. Add in the shallot, garlic and chopped sage. Cook, stirring for 2 - 3 minutes before adding in both of the mustard types, honey, apple cider, cider vinegar and a pinch of salt and pepper. Simmer the sauce for 5 minutes, then add in the cream. Reduce the sauce for a further 5 minutes, or until glossy and thickened. 

• Place the pork back into the sauce to warm through. Place onto the serving place, add grilled apples and scatter with crispy sage leaves. 

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Kale Reuben

Kale Reuben

Recipe By Michael Weldon

Ingredients

• 2 tbs butter

• 1 bunch Coles kale

• 2 garlic cloves, sliced

• 1 tsp black pepper

Russian Dressing

• ½ cup Coles mayonnaise

• ¼ cup Jalna Greek yoghurt

• 1 pickle, diced

• 1 tbs siracha

• 1 tsp worcestershire sauce  

• 4 slices rye bread

• ½ cup sauerkraut 

• 2 tbs American mustard

• 4 sliced swiss cheese

• butter

Method

• Heat a large saucepan over a medium head. Add the butter and garlic. Once melted add the kale and gently cook down. Once cooked season with pepper and remove from the heat. 

• In a bowl mix together the Russian dressing ingredients.

• Lay out the sourdough slices. Spread with a layer of mustard. Top with the sauerkraut, then the kale. Top with 2 slices of cheese and then a layer of Russian dressing.

• Heat some butter in a frypan and add the sandwiches onto the pan. Toast them until the cheese is melted and the sandwiches are golden brown.

• Cut in half to serve.

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Charred Cabbage with Peanut & Chilli Relish

Charred Cabbage with Peanut & Chilli Relish

Recipe By Courtney Roulston

Ingredients

• 1 whole medium sized drumhead or savoy white cabbage 

• 3 cups boiling water from the kettle 

• 2 tbs extra virgin olive oil 

• 12 coriander sprigs to serve, stored in iced water 

Peanut & Chilli Relish

• 2 green spring onions, finely sliced 

• 2 tsp fresh ginger, finely chopped 

• pinch white pepper 

• 1 clove garlic, grated 

• 1 tbs dried chilli flakes 

• ½ cup Squeaky Gate extra virgin olive oil 

• 2 tbs gluten free soy sauce 

• 2 tbs rice wine vinegar 

• 1 tsp Coles Asia sesame oil 

• 1 tbs maple syrup 

• ¼ cup Coles roasted peanuts, chopped, plus extra to serve 

Cooked using The Ziggy available at Barbeques Galore

Method

• Cut the cabbage into 6 or 8 wedges, leaving the core intact to hold the wedges together. Place the cabbage wedges into a tray, cover with boiling water then a sheet of aluminium foil and set aside for 5 minutes to slightly steam through. Drain well.

• Heat a BBQ grill to a medium/high heat. Drizzle the cabbage with a little extra virgin olive oil and a pinch of sea salt. Cook on the grill for 5 - 6 minutes each side, or until charred on the outside and tender in the middle. 

• To make the relish, heat the oil in a small pot until nearly smoking. Place the spring onion, ginger, pepper, garlic and dried chilli into a heat-proof bowl. Carefully pour over the oil to scald the ingredients. Once it has stopped bubbling stir in the soy, vinegar, sesame oil, maple syrup and peanuts. 

• Place the cabbage onto a serving platter and spoon over the dressing. Garnish with extra peanuts and coriander sprigs. 

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Roast Pumpkin, Chickpea & Sage Sausage Rolls

Roast Pumpkin, Chickpea & Sage Sausage Rolls

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

For the pastry: 

• 4 tbs extra virgin olive oil 

• 1 cup cold water 

• 600 g Coles plain flour, plus extra for dusting 

• ½ tsp salt 

For the filling: 

• 2 tsp extra virgin olive oil 

• 500 g Coles pumpkin, peeled and cut into 2 cm chunks 

• 1 onion, peeled and finely chopped 

• 1 clove garlic, peeled and finely chopped 

• 3 leaves silverbeet, shredded 

• 200 g dried chickpeas, soaked overnight and cooked or 2 x 400 g tinned (drained and rinsed) 

• 1 large handful parsley, chopped 

• small handful of sage leaves, finely chopped 

• salt and pepper, to taste 

• milk to glaze 

• black and white sesame seeds, for topping

Method

• Preheat the oven to 200°C. 

To make the pastry: 

• Mix the oil and the water in the small bowl. 

• Mix the flour and the salt in the large bowl. Create a well in the centre. 

• Add the oil and water mixture to the well. 

• Use your hands to incorporate the liquid into the flour until the dough forms a ball. 

• Transfer the dough to a floured workbench and knead for a minute, then place the dough back into the large bowl. 

• Cover with a dry tea towel and leave for up to an hour. 

To make the filling: 

• Place the pumpkin in the medium bowl and toss with 1 teaspoon of olive oil. 

• Transfer to a baking tray and roast in the oven for about 30 minutes until golden. Allow to cool. 

• Heat the remaining teaspoon of olive oil in the frying pan over medium heat. Sauté the onion and garlic together for 5 minutes until soft and translucent. 

• Add the shredded silverbeet and cook for a minute, or until wilted. Set aside and allow to cool. 

• Tip the cooked chickpeas into a large bowl. Using a potato masher, roughly mash the chickpeas. 

• Add the roasted pumpkin to the chickpeas and mash again. 

• Combine the silverbeet mixture, parsley, sage, salt and pepper with the mashed pumpkin and chickpeas and mix well. 

• Taste and adjust seasoning. 

To assemble and cook the sausage rolls: 

• Line the other baking trays with baking paper and set aside. 

• Dry and flour the workbench. 

• Divide the filling into four even portions. 

• Divide the pastry dough into four pieces. 

• Roll a piece of pastry into a rectangle, ideally 5 mm thick, 24 cm long and 12 cm wide. 

• Place the filling along one long side of the rectangle, leaving about 2 cm of the edge clear. 

• Brush the opposite long edge with a little milk and roll up to enclose the filling. 

• Repeat with the remaining filling and pastry. 

• Cut each long roll of pastry into six with the serrated knife. Place the pastry rolls onto the lined baking trays, with the seam on the bottom. 

• Prick the tops of each roll with a fork, brush with a little milk and scatter over the sesame seeds. 

• Bake for 30 minutes until golden brown and cool on a wire rack before serving.

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Chargrilled Smokey Melidzanosalata

Chargrilled Smokey MeliTzanosalata

Recipe By Phil Vakos

Ingredients

• 4 large eggplants

• 1/2 cup of extra virgin olive oil

• 4 cloves of garlic

• 3 tbs white wine vinegar

• 1 punnetColes vine-ripened baby cherry tomatoes

• 1 pack pine nuts

• 1 tbs ground cumin

• 1 tsp ground turmeric

• salt and pepper to taste

• juice of 1 large lemon

• 1 bunch of continental parsley

Garnish

• extra virgin olive oil

• sumac 

To Serve

• fresh crusty sourdough or pita

Method

• Prick each eggplant with a fork and place on an open flame, turning regularly until eggplants are black, blistered and fully cooked, cover and place in a collider until cool enough to handle.

• On a roasting tray, lay down some greaseproof paper and roast cherry tomatoes (keep them on the vine) at 200 degrees (C) for 10 - 15 minutes, until blistered and soft.

• On a separate tray, lightly moisten pine nuts with water and cover in spice mix , roast for 5 - 10 minutes at the same temperature as the tomatoes, until the nuts go golden.

• Peel off the blackened eggplant skin and discard. Place the flashy eggplants into a mixing bowl along with garlic, vinegar lemon juice and olive oil. Season well with salt and pepper, then blitz with a stick blender until smooth and creamy.

• Finely chop parsley and fold into eggplant dip.

• To serve, place mixture into serving bowl, garnish with tomatoes, pinenuts, sumac and extra virgin olive oil and enjoy with some pitta or sourdough.

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