Chicken Tikka-Ram

Chicken Tikka-Ram

Recipe By Louis Tikaram

Ingredients

• 1 kg Coles deli chicken thighs

• 1 cup Jalna Greek yogurt

• 4 cloves garlic, finely chopped

• 1 knob of fresh ginger, peeled and finely chopped

• 3 tsp Coles chili powder

• 2 tsp Coles garam masala

• ½ tsp Coles ground cumin

• ¼ cup Squeaky Gate extra virgin olive oil

• 1 lemon, use half for juice and half as wedges

• 4 sprigs fresh coriander, leave some to garnish when serving

• salt to taste

• black pepper to taste

• Yoghurt Dip

• ½ cup  Jalna Greek yogurt

• lemon, squeeze of juice

• 2 tbsp fresh coriander, chopped

• ½ tsp Coles ground cumin

• sea salt, to taste

Method

• For the Yoghurt Marinade:

• In a large bowl, combine the yogurt, garlic, ginger, chili powder, garam masala, cumin, olive oil, lemon juice, salt, and pepper. Stir well, until the marinade is uniform.

• Add the chicken to the bowl, mix well to coat. Cover, and refrigerate for at least 2 hours or overnight.

• Preheat the grill, brush grates with oil, and cook the chicken, basting with the yoghurt marinade, over medium-high heat until well coloured and cooked all the way through, at least 25 minutes.

• Serve on a sharing plate with some lemon wedges on the side.

• For the Yoghurt Dip:

• Combine all the yoghurt marinade ingredients in a bowl, then serve in a small dipping bowl alongside your chicken dish.

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Fragrant Korma Fish Curry

Fragrant Korma Fish Curry

Recipe By Courtney Roulston

Ingredients

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

• 2 tbsp Patak’s korma paste

• 20 fresh curry leaves

• 600 g firm white fish fillets (flathead, barramundi, cod, snapper, whiting)

• 400 ml can Coles coconut milk

• 1 tbsp fish sauce

• 2 tbsp honey

• juice of 1 lime

• ¼ bunch coriander

Method

• In a large frying pan, fry off the curry leaves with oil on high heat. Carefully fry the curry leaves and remove half of them and set aside on a plate lined with kitchen paper.

• Add the korma paste into the pan with the remaining curry leaves and fry for 4 - 5 minutes or until the spices have all cooked out and the mixture is fragrant.

• Add in the coconut milk and water into the pan. Bring the mixture to a simmer and leave to slightly reduce for 5 minutes. Add in the fish and leave on a gentle heat for 5 minutes, or until the fish is just cooked.

• Remove from the heat and season the curry with fish sauce, honey and lime juice. Taste for balance of hot, sour, salty and hot. Garnish the curry with reserved curry leaves and coriander tops.

• *Serving suggestion with Steamed basmati rice.

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Green Pork Mole

Green Pork Mole

Recipe By Michael Weldon

Ingredients

• 800 g diced pork shoulder

• 1 cup Coles real chicken stock

• 1 cup pineapple juice

Seeds Base

• 2 tbsp coriander seeds, toasted

• 2 tbsp cumin seeds, toasted

• ½ cup sesame seeds, toasted

• ½ cup pumpkin seeds toasted

• ½ cup pistachios, toasted

• ½ cup Coles real chicken stock (or water)

Green Mole Base

• 3 spring onions

• 3 jalapenos

• 1 can tomatillos or fresh golden green tomatoes

• 1 green capsicum, seeds removed

• 1 bunch of coriander, rinsed

• 1 tsp dried oregano

• 1 lime, juice

• sea salt

Garnish

• coriander

• lime

• jalapeno, sliced

• corn tortillas

Method

• In an oven safe dish, combine the pork, stock, juice and a pinch of salt. Cover the dish in foil and place into an oven to braise for 1.5 hours until tender.

  In a blender, combine the seed base and blend until a smooth paste. Place into a large saucepan over a medium heat and cook out for a few minutes.

  In the same blender, combine the green mole base ingredients, blend until smooth. Pour the green puree into the seed mix and cook for 10-15 minutes until the sauce is cooked out.

  Remove the pork from the oven and add into the mole with a ladle of the braising liquid. Taste the mole and adjust the seasoning to your liking with salt and extra lime.

  Serve the mole with herbs, chilli and extra lime, with warmed tortillas on the side.

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Shakshouka

Shakshouka

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 4 tbsp Squeaky Gate olive oil

• 2 onions, finely chopped

• 2 cloves garlic, peeled and finely chopped

• 4 red capsicums, de-seeded and thinly sliced

• 1 long red chilli, finely chopped

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 8 tomatoes, chopped

• 6 sprigs of thyme, leaves picked

• 2 bay leaves

• 1 handful of parsley, chopped

• 1 handful of coriander, chopped

• salt

• freshly ground pepper

• 6 eggs

Method

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

• Heat the olive oil in the deep frying pan over medium heat. Cook the onions and garlic in the oil until golden. Add the capsicum and continue to cook, stirring often, until the capsicumssoften.

• Add the chilli, cumin and smoked paprika and cook for 2 minutes or untilaromatic. Add the tomatoes, thyme and bay leaves. Cook, stirring occasionally, for about10 minutes or until the sauce becomes rich and thick.

• Stir in half the quantities of the chopped parsley and coriander (reserve the rest for garnish). Season with salt and pepper to taste.

• Make six small wells randomly in the surface of the sauce, using the back of the wooden spoon.

• Crack an egg into the small bowl and pour into a well. Repeat with the remaining eggs. Reduce the heat to low and place the lid on the frying pan. Cook for about 10minutes until the egg whites are set but the yolks are still runny.

• Sprinkle the shakshouka with the reserved chopped herbs before serving.

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Carbon Neutral Beef With Anchovy & Tarragon Butter

Carbon Neutral Beef With Anchovy & Tarragon Butter

Recipe By Michael Weldon

Ingredients

• 2 Coles finest carbon neutral scotch fillets (removed from the fridge for at least an hour before cooking)

• sea salt

Reduction

• 1 cup white wine

• ½ cup white wine vinegar

• 1 shallot, diced

• ¼ bunch tarragon

• ¼ tsp white peppercorns

• pinch of salt

• ¾ bunch tarragon, leaves picked

• ¼ bunch parsley

• 5 anchovy fillets

• 200 g diced chilled butter

• sea salt

Method

• Combine the wine, vinegar, shallot, ¼ tarragon, white peppercorns and a pinch of salt in a saucepan and place over a medium heat. Bring to the boil then reduce to a simmer. Simmer until the liquid is cooked down by ⅔. Strain the liquid and place back into a saucepan over a medium heat.

• Season the steaks generously. Cook on a BBQ or in a pan that is smoking hot. Cook only turning once until the meat is cooked to your liking. Rest the meat for at least half the time you cook it for.

• Whilst the steak is resting, finish the sauce. With a stick blender, blend the herbs and anchovy into the reduction until combined. Then turn the heat on the saucepan to low and begin whisking in the butter a cube at a time. Keep mixing until all the butter is combined in the sauce. Taste and season with salt and lemon juice. Keep warm.

• Carve the steak and season with salt then top with the warm sauce. Serve with a crisp lettuce salad.

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Baby Gem Salad With Greek Yoghurt Dressing Crispy Prosciutto

Baby Gem Salad With Greek Yoghurt Dressing Crispy Prosciutto

Recipe By Courtney Roulston

Ingredients

• 4 baby gem lettuce, washed, quartered

• 2 tbsp Squeaky Gate extra virgin olive oil, plus extra to serve

• sea salt and pepper to taste

• 6 slices prosciutto

Green Yoghurt

• ½ cup basil leaves

• 1 bunch chives, 1 tbsp reserved to garnish

• 1/2 clove garlic

• 1 anchovy fillet

• juice and zest of ½ lemon

• 2 tsp honey

• ¾ cup Jalna Greek yoghurt

• 25 g parmesan cheese, add into the mix after you have finished with the blender, plus extra shavings to serve

Method

• For the dressing, place the basil, chives, garlic, anchovy fillet, lemon zest, lemon juice, honey, parmesan, 1 tablespoon of olive oil and a pinch of salt into the jug of a stick blender. Blitz until smooth and bright green. Place the yoghurt into a bowl and whisk through the herb mixture until smooth. Set aside.

  Heat the remaining 1 tablespoon of oil in a non-stick frying pan over a medium heat. Cook the prosciutto for 2-3 minutes, or until crispy. Remove and allow to cool before breaking into rough shards.

  Arrange the lettuce wedges onto a serving platter and drizzle with the green yoghurt dressing.

  Scatter the crispy prosciutto over the top and garnish with chives and a drizzle of extra virgin olive oil.

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Stir Fried Green Beans & Pork

Stir Fried Green Beans & Pork

Recipe By Louis Tikaram

Ingredients

• 4 tbsp oil

• 250 g Coles pork mince

• 1 tbsp dark soy sauce

• 1 tsp Coles cornflour

• 350 g green beans, top & tailed

• 2 cloves garlic, crushed

• 1 large red chilli, sliced

• 2 tbsp oyster sauce

• 1 tsp sugar

Method

• Mix the pork mince, soy sauce and cornflour and mix well then set aside and cut the green beans into 3 cm lengths.

• Heat a wok over high heat and add the oil. Fry the beans in the oil for about 4 minutes, until they appear dry and wrinkled. Remove the beans from the wok with a slotted, leaving the oil in the wok.

  Add the garlic and chilli to the wok and fry until the garlic and chili is aromatic.

• Add the marinated pork and break up while stirring constantly frying until well browned, return the beans to the wok, add the oyster sauce, sugar and a spoon of water then continue to toss, serve up as a snack by itself or as part of a shared meal.

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Mussels In White Bean Sauce

Mussels In White Bean Sauce

Recipe By Michael Weldon

Ingredients

• 1 onion, diced

• 1 head of fennel, sliced

• 2 garlic cloves, sliced

• ½ tsp dried chilli flakes

• 1 cup white wine

• 1 cup Coles real chicken stock

• 1 tin of Coles white beans

• 1 kg cleaned mussels

• ½ bunch parsley

• 2 tbs butter

• ½ lemon, juice

• Squeaky Gate extra virgin olive oil

• sea salt

• grilled bread, to serve

Method

• In a large saucepan, sweat off the onion and fennel. When they begin to soften, add in the garlic and chilli, cook for another minute.

  Add in the white wine, stock and beans, bring up to a boil.

  Add in the mussels and cover with a lid. Cook until the mussels pop open, once opened, remove and place in a serving bowl. Continue until the mussels are open.

  Into the sauce, add some butter and mix in. Taste for seasoning and adjust to your liking. Turn off the heat, add in the lemon and parsley.

  Serve the mussels family-style in a large bowl. Add the bread to mop up the sauce.

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Vegan Creamy Mushroom Soup

Vegan Creamy Mushroom Soup

Recipe By Michael Weldon

Ingredients

• 1 onion, diced

• 2 garlic cloves, sliced

• 1 small piece of ginger, diced

• 400 g diced button mushroom

• 1 punnet oyster mushrooms, torn

• 1 punnet of shiitake mushrooms, sliced

• 1 tsp Coles chilli flakes

• 2 lime leaves

• 1 tin Coles coconut cream

• 1 ltr Coles real vegetable stock

• Squeaky Gate extra virgin olive oil

• salt

• coriander to garnish

Method

• In a large stock pot sweat off the onion in olive oil. Then add in the garlic and ginger, fry until they become aromatic then add in the mushrooms with an extra drizzle of olive oil and the chilli flakes, cook until the mushrooms soften.

  Add in the kaffir lime, coconut cream and stock, bring up to a boil then reduce to a simmer and cook until the mushrooms are tender. Taste and season with salt.

  Serve with crusty bread.

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Grilled Beef With Yellow Bean & Ginger Nahm Jim

Grilled Beef With Yellow Bean & Ginger Nahm Jim

Recipe By Louis Tikaram

Ingredients

• 400 g black angus steak of your choice

Ginger & Yellow Bean Pound

• 60 g peeled ginger (small knob)

• 2 cloves garlic

• 1 green scud chili

• 4 cleaned coriander roots

• 5 pieces of whole white pepper corn

• 1 tbsp white sugar

• 1 tbsp white vinegar

• 60 ml yellow bean paste

• 8 coriander stems (chopped)

Method

• Pound all the solid ingredients to a fine paste in a mortar and pestle then add the yellow bean paste and seasonings. Mix well then fold in the chopped coriander stems.

• Chargrill the steak on a BBQ or wood-fired grill, or simply pan fry in a heavy-based fry pan or grill plate on the stove till caramelized with a good char on the outside. This should take at least 5 minutes either side and 10 minutes to rest.

• Serve with a good heap of the ginger and yellow bean nahm jim.

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Grilled Octopus CousCous Salad

Grilled Octopus CousCous Salad

Recipe By Louis Tikaram

Ingredients

• 2 cups CousCous 

• 500 g octopus tentacles 

• 2 each bay leaves 

• 1 onion (peeled and quartered)

• 1 carrot (peeled and chopped)

• 1 celery stick (chopped)

• 1 tbsp black peppercorns 

• 250 ml Squeaky Gate extra virgin olive oil 

• 1 tbsp sea salt flakes

• 125 ml Squeaky Gate white balsamic vinegar 

• 1 clove garlic (crushed)

• 1 tbsp dried oregano, plus a pinch more

• ½ cup chopped continental parsley 

• 1 lemon 

Method

• Place the octopus into a medium saucepan with the bay leaves, onion, carrot, celery and peppercorns.

• Pour over cold water, until the octopus is covered. Bring to a boil, and simmer gently with the lid on for 1 – 1½ hours turning and stirring constantly so it cooks evenly. Check if the octopus is cooked by cutting with some kitchen scissors it should easily snip without much resistance. Remove from the heat and allow to cool slightly in the liquid.

• With a pair of tongs remove the octopus from the liquid and discard the liquid.

• Heat a grill to high and sear the octopus for 2 - 3 minutes until heated through, and starting to crisp and char. Once done, remove from the grill and cut the octopus into 1 cm pieces. 

• Whisk the olive oil, salt, vinegar, garlic, and oregano in a bowl and add the octopus pieces, leave to marinate while you cook the pearl couscous. 

• Bring a large saucepan of salted water to a boil. Add CousCous and cook until tender for 8-10 minutes. 

• Drain and pour CousCous into a large mixing bowl, then add your marinated and grilled octopus with a little scoop of the marinade. Squeeze over the lemon, add a pinch more oregano, chopped parsley and a little sea salt to serve.

• If you would like a little more punch add some more of the marinade.

• Serve and enjoy with family and friends!

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Chilli Charred Brussels Sprout Macadamia Cream

Chilli Charred Brussels Sprout Macadamia Cream

Recipe By Nornie Bero

Ingredients

• 400 g brussels sprouts

• 2 tbsp macadamias, crushed

• 1 tsp ginger, crushed

• 1 tsp crushed garlic

• 2 tbsp chilli flakes

• pinch lemon aspen salt

• 6 caperberries, halved

• 2 shallots

• 1 tsp bush tomato

• extra virgin olive oil

Method

• In a small bowl mix ground ginger, crushed garlic, chilli flakes, macadamia and a 3 tbsp of olive oil.

• Slice brussels sprouts in half and blanch in a large pot in boiling water for 4 mins, drain and set.

• In a frying pan add a good dash of olive oil, fry off shallots and brussel sprouts making sure to give the inner sliced side a good charring for about 3 minutes.

• Add 1 tbsp of crushed macadamia, bush tomato, 1 tbsp chilli mix and caperberries. Cook for 2 more minutes and finish with a pinch of lemon aspen salt.

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Spicy Fish Larb

Spicy Fish Larb

Recipe By Courtney Roulston

Ingredients

• 2 tbsp Squeaky Gate extra virgin olive oil

• 400 g skinless snapper fillets (can also use flathead or barramundi)

• 2/3 cup rice flour

• sea salt to taste

• 2 large eschalot, sliced (can use red onion if you can`t find)

• 2 long red chilli, sliced into thin strips

• ½ bunch mint, leaves picked

• ½ bunch coriander

• ¼ cup roasted cashews, roughly chopped

• baby gem lettuce leaves to serve

Dressing

• 1 tbsp brown sugar

• 2 tbsp fish sauce

• juice of 1 lime, plus extra wedges to serve

• 1 long red chilli, finely chopped

• 1 small birds eye chilli, finely chopped

Method

• Heat a frying pan over a medium-high heat. Season the fish with salt and dust the fish all over in the flour. Shake off any excess flour and cook the fish for 2 - 3 minutes each side, or until crispy on the outside and cooked through. Remove the fish from the pan and allow to cool slightly for 3 minutes before roughly breaking into large flakes.

• Make the dressing by placing the brown sugar and fish sauce into a small mixing bowl and use the back of a spoon to dissolve the sugar. Add in the lime juice, long chilli and birds eye chilli and mix well. Taste for balance and set aside.

• Place the eschalot, red chilli, mint and coriander, flaked fish and a few spoonfuls of the dressing into a large mixing bowl and gently toss to combine. Place the mixture onto a serving platter.

• Place the remaining dressing into a small dipping bowl. Garnish the salad with crushed cashews and serve with crisp lettuce leaves, extra herbs and lime wedges on the side.

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Zucchini Kebabs with Cashew Cream & Seeds

Zucchini Kebabs with Cashew Cream & Seeds

Recipe By Courtney Roulston

Ingredients

• 4 medium green zucchini, sliced into 1.5 cm rounds

• 3 tbsp Squeaky Gate extra virgin olive oil

• sea salt and pepper to taste

• ⅓ cup pomegranate seeds to serve

• ⅓ cup mint leaves to serve

Seed Mix

• 1 tbsp sesame seeds

• 1 tbsp pumpkin seeds, roughly chopped

• 1 tsp ground sumac

• 1 tsp whole cumin seeds

Cashew Cream

• ¾ cup raw almonds, soaked in boiling water for 1 hour

• 2 tbsp Squeaky Gate white balsamic vinegar

• 2 tsp Coles finest pure Canadian maple syrup

• ½ clove garlic

Method

• Heat a small frying pan over medium heat. Add the sesame and pumpkin seeds to the pan and toast for 1 - 2 minutes, or until golden. Add in the spices and 2 tablespoons of oil then season with salt and pepper. Place the mixture in a bowl and set aside to cool.

• Place the soaked cashews in a blending jug along with ⅓ cup of water, vinegar, maple syrup, garlic and a pinch of salt. Blitz until smooth and creamy.

• Heat a BBQ grill over a medium heat. Thread the zucchini rounds onto the skewers and drizzle with remaining oil and season with salt. Grill the skewers for 3 minutes each side, or until charred and tender.

• Place the zucchini skewers onto a serving platter and drizzle with a little of the cashew cream. Scatter with the seed mixture, pomegranate seeds and fresh mint before serving.

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Mushroom & Lentil Bolognese

Mushroom & Lentil Bolognese

Recipe By Courtney Roulston

Ingredients

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 brown onion, diced

• 2 cloves garlic, crushed

• 300 g Coles mushrooms, sliced

• 1 tbsp dried thyme leaves

• 2 bay leaves

• 2 carrots, grated

• 1 tbsp tomato paste

• 400 g tin Coles crushed tomatoes

• 1 cup (250 ml) Coles real chicken or vegetable stock

• 400 g tin lentils, drained

• 400 g Coles spaghetti

• parmesan cheese, grated from a block to serve

• ⅓ cup fresh basil leaves, to garnish

Method

• Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook for 2 minutes, or until softened.

• Add in the mushrooms, thyme, bay leaves, carrots, tomato paste and cook for 2 - 3 minutes to cook out the tomato paste. Pour in the tinned tomatoes, stock and lentils along with a pinch of salt and pepper. Simmer for 10 minutes, or until the lentils are starting to split and the sauce has reduced and become rich.

• Cook the pasta as per the instructions on the packet in salted boiling water and drain, reserving a little of the pasta water. Toss the pasta through the bolognese sauce, adding a little of the reserved pasta water to loosen. Serve with Parmesan grated over the top and scatter with fresh basil leaves.

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Wagyu Beef & Black Pepper Dumpling Noodles

Wagyu Beef & Black Pepper Dumpling Noodles

Recipe By Michael Weldon

Ingredients

• 1 pack of Mr Chen’s wagyu beef dumplings

• 2 x 200 g Mr Chen’s Singapore noodles

• 1 onion, sliced

• 2 garlic cloves, sliced

• 2 green capsicums, diced

• 3 tbsp oyster sauce

• 2 tbsp black beans

• 1 tsp white pepper

• 1 tsp white sugar

• 1 bunch gai lan

Method

• Heat a wok until smoking. Heat a couple of tablespoons of olive oil.

  Add the dumplings and fry until soft. Remove from the wok and keep warm.

  Dust out the wok, heat again add drizzle of oil. Add in the onion and garlic, stir fry for a couple of minutes. Add in the capsicum and mix through the wok. Add in the oyster sauce, black beans, pepper and sugar with a splash of water. Mix the ingredients through the wok then add in the noodles. Mix until the noodles are coated in the sauce. Add the dumplings back into the wok and toss through the mixture.

  Serve straight away.

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Blue Cheese & Chilli Pasta

Blue Cheese & Chilli Pasta

Recipe By Michael Weldon

Ingredients

• 500 g Coles penne pasta

• ¼ cup pine nuts

• 2 garlic cloves, sliced thinly

• 2 dried chillies, torn chopped

• ½ bunch parsley, chipped

• 125 g Coles blue cheese, crumbled

• ¼ cup toasted breadcrumbs

Method

• Cook the pasta following the instructions on the packet.

• In a dry frypan, toast off the pine nuts until golden brown then set aside.

• Five minutes before the pasta is ready, in a frypan, heat ½ cup of olive oil. Add the garlic and chilli and fry until lightly golden.

• Add a couple of ladles of the pasta liquid into the frypan to stop the frying. Add the blue cheese into the frypan and mix to melt.

• When the pasta is cooked, transfer it straight from the pot into a frypan and toss this together. Cook for a minute or so until the sauce thickens.

• Serve straight away topped with a sprinkle of the toasted breadcrumbs and some more parsley.

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Chicken Tinga & Avocado Tacos

Chicken Tinga & Avocado Tacos

Recipe By Louis Tikaram

Ingredients

• 4 Coles free-range chicken thighs, grilled and shredded

• 1 tbsp Squeaky Gate extra virgin olive oil

• 1 cup roughly chopped onion

• 2 cloves garlic, minced

• 3 chipotle peppers in adobo sauce, chopped

• 1 tsp dried oregano

• 1 tsp Coles ground cumin

• 4 ripe Coles tomatoes

• ½ cup Coles real chicken stock

• 1 tsp sea salt

For Serving

• 10 corn tortillas

• 2 ripe avocados, sliced

• ¼ cup chopped fresh coriander

• ½ cup diced white onion

• 1 lime, cut into wedges

Method

• Heat a large frypan over medium heat and add the oil and onion. Cook until the onions are golden, continuously stirring. Add garlic and continue to cook, then stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the chopped tomatoes, stock, and salt.

• Bring to a simmer, and cook for 5 minutes till the tomatoes are broken down. Place the tomato mixture in a blender and blitz till smooth.

• Return the blended sauce to the pan over low heat. Add the chicken and toss until it is  completely covered in sauce.

• To serve, top the tortillas with the chicken and garnish with the avocado slices, coriander, red onion, a squeeze of lime and anything else you love to eat! There are no rules with tacos!

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Leeks Vinaigrette

Leeks Vinaigrette

Recipe By Courtney Roulston

Ingredients

• 2 large leeks

• sea salt flakes & cracked black pepper to season

• 2 tsp Coles dijon mustard

• 2 tbsp Squeaky Gate white balsamic vinegar

• ⅓ cup Squeaky Gate extra virgin olive oil

• 1 tsp Coles Australian honey

• ¼ cup hazelnuts, toasted, roughly chopped

• 2 tbsp chives, finely chopped

Method

• Trim the dark green ends from the leeks so that you have the white and light green portions only. Trim the root end so that the leek will still hold together but all the fibrous tough parts are removed.

• Bring enough water to cover the leeks up to a simmer in a large deep-sided frying pan. Season the water with a generous pinch of salt and add in the leeks. Gently simmer for 20 - 25 minutes, or until tender and translucent. You can check with a small sharp knife inserted into the flesh. Drain well and transfer to a plate.

• Whisk together the mustard, vinegar, olive oil, honey and a pinch of sea salt.

• Once the leeks have cooled, cut them in half lengthways and arrange onto a serving platter cut side up. Spoon over the vinaigrette and top with cracked black pepper, hazelnuts and chives.

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Turkish Eggs

Turkish Eggs

Recipe By Michael Weldon

Ingredients

Yoghurt Base

• 2 cups Jalna Greek yoghurt

• 2 garlic cloves

• 1 tsp Coles cumin powder

• 2 tbsp Squeaky Gate extra virgin olive oil

• sea salt

Spiced Butter

• 75 g butter

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 tsp Coles smoked paprika

• ¼ tsp Coles cayenne pepper

Poached Eggs

• 4 free range eggs

• vinegar

• sea salt

To Serve

• 1 lemon, cut into wedges

• 1 loaf of crusty bread, toasted

• ½ bunch dill

Method

• In a bowl mix together the yoghurt base ingredients. Set aside to warm up to room temperature.

• In a small saucepan cook the butter until it browns then add in the olive oil and spices. Remove from heat and swirl or mix until the butter and oil are stained red.

• In a large saucepan of simmering water add a good splash of vinegar and a large pinch of salt. Crack the eggs into a teacup or ramekin 1 at a time and carefully pour the egg from the cup into the water. Cook until the eggs float then gently remove from the saucepan (drain on paper towel).

• To serve, spread a spoon of the yoghurt on the base of a bowl then top with a couple of eggs and then top the eggs with the spiced butter. Garnish with dill fronds and a side of toast.

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