Marinated Grilled Chicken, Coleslaw & Tortillas

Marinated Grilled Chicken, Coleslaw & Tortillas

Recipe By Louis Tikaram

Ingredients

• 1 whole Coles free range chicken, cut in half

• 1 pack Coles flour tortilla wraps

Marinade

• 2 lemons, juiced and zested

• 1 lime, juiced and zested

• 5 cloves of garlic, peeled

• 1 red capsicum, seeded and roughly chopped

• 3 long red chilies

• 1 bunch fresh continental parsley

• 1 tbsp Coles smoked paprika

• 1/4 cup Squeaky Gate white balsamic vinegar

• 1 cup Squeaky Gate extra virgin olive oil

• 1 tbsp sea salt

• 1 tbsp Coles cracked black pepper

Coleslaw

• 1 small green cabbage , shredded

• 1 medium carrot, finely shredded

• ½ cup Coles whole egg mayonnaise

• ½ cup Coles sour cream

• 1 1/2 tbsp Squeaky Gate apple cider vinegar

• 2 tsp Dijon mustard

• 2 tbsp white sugar

• 3/4 tsp celery salt

• ¼ tsp Coles cracked black pepper

Method

• To make the marinade:

• In a food processor, blend all the ingredients into a fine paste and marinade the cooked chicken for at least one hour or overnight for best result, save ½ cup of marinade to brush the chicken while grilling.

• To make the coleslaw:

• Mix all ingredients together and set aside for at least 20 minutes (perfect timing to grill your chicken) before serving to allow the dressing to thin out by drawing moisture out of the cabbage and carrot.

• To prepare the chicken:

• Preheat the grill to medium high. Add chicken to the marinade and ensure the chicken is fully coated. Place onto the grill, basting with the reserved marinade and until cooked through, around 12 minutes per side.

• Serve with tortillas and eat your way!

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Avocado and Sesame Soba Noodle Salad

Avocado and Sesame Soba Noodle Salad

Recipe By Courtney Roulston

Ingredients

• 1 pack soba noodles

• 2 avocados, diced

• 4 radishes, sliced thinly

• ½ cup edamame

• 2 tbsp pickled ginger

Dressing

• 2 tbsp rice wine vinegar

• 2 tbsp sesame oil

• 1 tbsp soy sauce

• 1 tbsp wasabi

• 1 garlic clove, grated

• 1 tsp sugar

Garnish

• toasted black and white sesame seeds

Method

•  Cook the soba noodles according to the instructions of the packet. Then allow to drain and cool to room temperature.

• Combine the dressing ingredients in a bowl and whisk to combine evenly.

• Prepare the avocado, radishes, edamame and picked ginger in a bowl. Add the noodles and add the dressing. Serve immediately.

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Lamb Barbacoa With Spanish Rice & Salsa Roja

Lamb Barbacoa With Spanish Rice & Salsa Roja

Recipe By Louis Tikaram

Ingredients

• 1 white onion (finely diced)

• 1 bunch coriander leaves (chopped)

• 250 g tortilla chips

Lamb Shoulder Braise

• 1.5 kg rolled lamb shoulder

• 3 ltrs water

• 2 tbsp coriander seed  (whole)

• 2 tbsp cumin seed (whole)

• 1 tbsp black peppercorns (whole)

• 2 tbsp dry oregano

• 4 bay leaf

• 3 tbsp salt

• 8 whole dried red chiles

• 1 tomato (quartered)

• 1 onion (peeled and quartered)

• 1 carrots (peeled and cut)

• 1 red capsicum (seeded and diced)

• 1 bunch coriander stems

• 6 garlic cloves

• 2 jalapenos (halved)

Salsa

• 3 tomatoes (quartered)

• 1 white onions (quartered)

• 5 garlic cloves

• 8 long red dry chilies

• 2 tsp salt

Spanish Rice

• 4 cups jasmine rice

• 2 bay leaf

• 3 tbsp vegetable oil

• 2 tomato (quartered)

• 1 small onion (peeled & quartered)

• 3 cloves garlic

• 1 tbsp salt

• 1 litre water

Method

Braise:

• Preheat the oven to 160 degrees.

• Place all the braising ingredients into a large pot to bring to the boil. Place lamb shoulder in desired braising tray, ensuring it is deep enough to submerge the entire shoulder. Pour stock over the lamb, cover with a lid or tin foil and place into the oven for 4 hours.

Salsa:

• Start to prepare your Spanish rice and salsa rojo. Roast tomatoes, onions, and garlic on a baking tray for 20 minutes till soft.

• Also roast the dried chilies on a separate baking tray for 2 minute intervals stirring and tossing till crispy and bright red, usually 6 minutes in total. Place all ingredients in a blender and blend until smooth then season with the salt.

Spanish Rice:

• On a baking tray mix the tomatoes, onions and garlic with the oil and roast for 20 minutes. Blend water, tomato, onion, salt in a food processor or upright blender, add to a medium saucepan, bring to the boil and set aside. Toast rice in a medium size saucepan for 5 minutes, stirring continuously until the rice turns slightly white and you can smell a nutty aroma.

• Slowly add the tomato mix to the rice along with the bay leaves (it will splatter so be careful) cover with the lid and cook on low for 10 minutes till the liquid is evaporated.

• After 4 hours, the lamb should be soft to touch, remove and allow to cool then strain the liquid and reserve in a pot. Remove the bay leaf and chop the rest of the vegetables and spices roughly on a chopping board, scrape into a large mixing bowl and reserve to the side with the meat.

• Once the meat is cooled just enough to handle remove the netting and chop into small chunks as rustic as possible then add it to the mixing bowl with the chopped vegetables/spices and combine well with a mixing spoon.

• Reduce the strained liquid slightly over low heat and check the seasoning.

• Serve the chopped meat on a plate along with some Spanish rice and a good dollop of Salsa, some tortilla chips and a sprinkle of diced onion and chopped coriander along with a bowl of the lamb braise to enjoy with the meal or as a warm starter.

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Sour Orange Curry Of Mussels

Sour Orange Curry Of Mussels

Recipe By Louis Tikaram

Ingredients

Curry Paste

• 1 cup red shallots

• ⅓ cup garlic

• ½ cup dried shrimp

• 1 cup dried red chillies, seeded

• ¾ cup tamarind pulp

Curry

• 1 ltr Coles real chicken stock

• ⅓ cup curry paste (*refer to recipe below)

• 4 lime leaves

• 1 stalk lemongrass, bruised

• 100 ml fish sauce

• ⅓ cup castor sugar

• ⅓ cup tamarind pulp

• 4 snake beans

• 6 cobs baby corn

• 1 tomato

• 12 betel leaves, 6 whole and 6 shredded

• 1 kg black mussels

• 2 long red chillies, seeded, very finely sliced

• ½ cup coriander leaves

Method

For the Curry Paste

• Soak chillies and shrimp separately in warm water for 20 minutes then drain.

• Place garlic, shallot and shrimp in a food processor and blend to a smooth paste.

• With the motor running, add the chillies and tamarind and blend until it becomes smooth.

For the Curry

• Bring stock to the boil, add paste and simmer for 3 minutes.

• Add lime leaves, ½ the lemongrass, fish sauce, sugar, and tamarind, it should taste sour, salty and sweet.

• Simmer for a further 2 minutes, then add snake beans, corn, tomato and the 6 whole betel leaves slightly torn.

• Simmer for a further 2 minutes, taste and add more fish sauce, sugar or tamarind if necessary.

• Add cleaned mussels and simmer for another minute or so, to just warm through.

• Spoon into a serving bowl, garnish with shredded betel leaf, chilli, coriander and serve with steamed rice.

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MaPo Tofu

MaPo Tofu

Recipe By Louis Tikaram

Ingredients

• 1 kg Coles pork mince

• 100 g garlic

• 100 g ginger

• 150 g (½ jar) chili bean paste

• 100 ml oil

• 50 ml Coles soy sauce

• 1.25 l Coles real chicken stock

• 3 heaped tbsp cornstarch (dissolved in 50 ml water)

• 600 g Coles silken tofu

• 50 g chopped spring onion

Method

• Blend the ginger and garlic in a food processor till a chunky paste.

• Heat the oil in a heavy based large pot.

• Fry off the pork till the liquid is completely dissolved and then cook for a further 5 minutes.

• Add the garlic and ginger and continue to cook, scraping the bottom to avoid burning. Once fragrant, add the chili bean paste and continue to cook for another 10 minutes till the pork is rendered and the fat starts to split.

• Add the soy sauce. Add the chicken stock and simmer for 10 minutes.

• Dissolve the cornstarch in water and while the MaPo is boiling, add the starch while whisking then simmer for another 5 minutes. The MaPo should be deep red in color, glossy and very aromatic.

• Add the silken tofu and gently stir to break up the tofu (leave slightly chunky).

• Serve in a large serving bowl garnish with some chopped shallots and dig in.

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BBQ Eggplant with Curry Yoghurt Dressing

Recipe By Courtney Roulson

Ingredients

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

• 20 fresh curry leaves

• 3 medium purple eggplants, sliced in 2cm wedges

• sea salt to taste

• 2 tsp curry powder

• 1 cup Jalna Greek yoghurt

• 1 tsp whole egg mayonnaise

• juice of ½ lemon

• 2 tsp toasted pepita seeds, lightly crushed

• 1/3 cup coriander sprigs to serve

Method

• Heat a BBQ grill to a medium heat.

• Heat the oil in a small pot over a medium heat and fry the curry leaves for 30 seconds, or until crispy. Use a slotted spoon to remove the curry leaves and set them aside on a plate lined with baking paper.

• Place the sliced eggplants into a large tray and drizzle with 50 ml of the oil used to fry the curry leaves. Toss well with a pinch of sea salt to coat completely.

• Place the same pot with 30 ml of oil remaining in it back onto a medium heat. Add the curry powder and cook for 1 minute, or until fragrant.

• Place the yoghurt into a bowl and whisk in the curry powder mixture, mayonnaise, lemon juice and a pinch of salt. Set aside.

• Place the eggplants onto the grill and cook for 4 - 5 minutes on each side, or until they are charred on the outside and softened on the inside. Remove from the heat and arrange on a serving platter. Drizzle the eggplants with some of the curry yoghurt dressing then garnish with fried curry leaves, crushed pepita seeds and coriander sprigs.

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King Prawn Pad Thai

King Prawn Pad Thai

Recipe By Louis Tikaram

Ingredients

• 2 tbsp palm sugar

• 3 tbsp water

• 4 tbsp tamarind pulp 

• 3 tbsp fish sauce

• 4 tbsp oil

• 150 g dry rice noodles (soak in water for 1 hour or overnight in the refrigerator)  

• 2 free range eggs

• 8 medium sized peeled Coles deli king prawns (tail on) 

• 2 tbsp dried shrimp

• 3 cloves garlic, chopped

• ¼ cup sliced onion

• 100 g Coles firm tofu, cut into small pieces

• 3 tbsp chopped pickled radish

• l ½ cup garlic chives, cut into 3 cm lengths

Garnish

• 1 cup bean sprouts

• ¼ cup roasted peanuts, roughly chopped

• 1 lime

• 1 tsp dried chili powder/flakes

Method

• Add palm sugar to a small pot and melt over medium heat then add water, fish sauce and tamarind pulp. Bring sauce to a simmer, then turn off heat, stir well and set aside.

• Drain the noodles then heat a wok or a large nonstick frypan over medium heat and add just enough oil to coat the bottom. Gently cook off the prawns for 1 minute, remove them from the pan and reserve for later.

• In the same wok over medium heat, add the rest of the oil and cook off the eggs, quickly stir and toss so it breaks up and does not stick, as soon as the egg is cooked add garlic, shallots, radish and dried shrimp. Cook for 1 minute until the garlic starts to turn golden.

• Turn the heat up high then add noodles and stir fry for a further minute, tossing and stirring to coat the noodles, then add your pad Thai sauce.

• Keep tossing until all the sauce is absorbed around 2 minutes more.

• Once the noodles are soft, toss the cooked king prawns and garlic chives through the pad Thai still combined.

• Serve immediately onto a plate and garnish with lime wedge, peanuts on bean sprouts chilli chilli.

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Teriyaki Eye Fillet With Bok Choy

Teriyaki Eye Fillet With Bok Choy

Recipe By Michael Weldon

Ingredients

• 300 g Coles steak

• 4 pieces bok choi

Teriyaki Glaze

• ½ cup soy sauce

• ¼ cup brown sugar

• 1 ½ tsp fresh ginger, minced

• 1 tsp fresh garlic, minced

• 1 tbsp honey 

• 3 tbsp mirin 

Method

• For the teriyaki glaze, combine all ingredients in a small saucepan, bring to a boil, reduce heat and simmer for about 4 minutes. Remove from heat and let cool.

• Set up a steaming pot ready for your bok choy.

• Heat a heavy-bottomed frying pan over high heat. Add the steaks and sear one side until browned (around 3 minutes). Flip the steaks over and sear the other side.

• If you have oil pooling in your pan, drain the excess oil. Pour the teriyaki glaze into the pan with the beef, and let it boil.

• Flip the steaks over repeatedly until the teriyaki sauce is very viscous and coats each steak in a thick shiny glaze. Transfer the steak to a cutting board and let them rest for a few minutes.

• Steam the bok choy for a few minutes till tender. Slice your beef teriyaki with a sharp knife, Drizzle the remaining teriyaki sauce onto the sliced steaks and bok choy. Serve with steamed jasmine rice.

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Wheat Free Oat Flatbread

Wheat Free Oat Flatbread

Recipe By Courtney Roulston

Ingredients

• 175 g Red Tractor wheat free oats

• sea salt flakes to taste

• ½ tsp bi carb soda

• 2 tsp apple cider vinegar

• 250 ml water

• 150 ml oat or almond milk

• 2 tbsp extra virgin olive oil, for frying

Topping

• 100 g hummus (store bought is ok)

• 1 lebanese cucumber, seeded, diced

• 1 vine tomato, seeded, diced

• ½ small red onion, finely sliced into thin wedges

• 2 tsp sesame seeds, toasted

• ½ tsp ground cumin

• ¼ cup mint leaves, sliced

Method

• Add the oats, sea salt, bi carb, vinegar, water and milk in a bowl and stir to combine.

• Place the oat mixture into a high-speed blender and blitz until you have a creamy batter.

• Heat a non-stick frying pan over a medium heat and brush the pan with a little oil. Ladle in roughly ½ a cup of batter and tilt the pan to distribute the batter into a circle. Allow to cook for 2 minutes, or until the edge of the oatcake looks cooked and the middle has formed some bubbles. Carefully flip over and cook for a further 2 minutes to cook through. Repeat with remaining batter.

•  To serve, spread the hummus onto the oatcakes and top with cucumber, tomato and onion. Sprinkle with sesame seeds, cumin and mint leaves. Carefully roll up before serving. 

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Roast Beetroot, Goats Curd & Pecan Salad

Roast Beetroot, Goats Curd & Pecan Salad

Recipe By Louis Tikaram

Ingredients

• 2 medium beetroots

• 100 g baby spinach

• 150 g goats curd, crumbled

• ¼ cup pecans, lightly toasted

• 5 tbsp Squeaky Gate extra virgin olive oil

• ½ tsp dijon mustard

• 2 tbsp Squeaky Gate balsamic vinegar

• ½ tsp sea salt

Method

• Preheat the oven to 180 degrees (C).

• Rinse the beetroot in cold water then wrap in foil. Place on a baking tray and roast for 1 hour or until you can poke a knife into it and the beetroot is tender. Once cooked, take out of the oven and cool for 15 minutes.

• Wearing gloves, peel and discard skin from beetroot then cut beetroot into 2 cm pieces.

• Combine spinach, pecans and beetroot in a bowl, and toss well until combined.

• Place balsamic vinegar, oil and mustard in a mixing bowl and whisk till emulsified then season with sea salt.

• Add this to the beetroot mixture along with the goat's curd and gently toss until just combined (be careful not to mash the curd too much).

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Za'atar Eggs with Yoghurt & Chilli Butter

Za'atar Eggs with Yoghurt & Chilli Butter

Recipe By Courtney Roulston

Ingredients

• 3 large free range eggs

• 1 cup Jalna Greek yogurt

• sea salt and pepper to taste

• 2 tbsp extra virgin olive oil

• 40 g butter

• 1 clove garlic, minced

• 1 tsp dried chilli flakes

• ½ tsp sweet paprika

• 1 tbsp fresh flat leaf parsley, roughly chopped

• 1 tbsp fresh dill, picked

• 6 slices Turkish bread, toasted to serve

Za`atar

• 1 tbsp white sesame seeds

• 2 tsp whole cumin seeds

• 2 tsp ground sumac

• 1 tsp dried thyme

Method

• To make the za`atar, toast the sesame seeds in a small frying pan over a medium heat until golden. Place them into a bowl then toast the cumin seeds for 45 seconds in the same pan, or until fragrant.

• Crush the cumin seeds in a mortar and pestle then mix into the sesame seeds along with the sumac, thyme, salt and pepper. Set aside.

• Bring a pot of salted water up to a simmer and cook the eggs for 6.5 minutes, then plunge into a bowl of iced water to stop them cooking. Peel and set aside.

• Heat oil and butter in a pan over a low-medium heat. Add in the garlic, chilli flakes and paprika and cook until the butter is infused and bright orange in colour.

• To serve, spread the yoghurt onto the base of a serving plate. Add the eggs onto the yoghurt and carefully cut in half horizontally (do this over the yoghurt so any runny yolks add to the sauce). Spoon the chilli butter mixture over the yoghurt and then scatter with za`atar, parsley and dill. Serve with toasted Turkish bread.

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Grilled Harvey Bay Scallops With Soy, Ginger & Shallot

Grilled Harvey Bay Scallops With Soy, Ginger & Shallot

Recipe By Louis Tikaram

Ingredients

• 2 tbsp Squeaky Gate extra virgin olive oil

• 6 half shell Hervey Bay scallops, in shell

• 4 green shallots, finely sliced

• 1 knob ginger, finely sliced

• ½ bunch of picked coriander leaves

Soy Dressing

• 10 ml rice wine vinegar

• 150 g Coles Asia light soy sauce

• 20 g sugar

• 100 ml water

Method

• In a small saucepan, heat the soy dressing ingredients till just warm and set aside. 

• Gently oil the scallops inside the half shell and set aside ready to cook, heat the soy dressing ready to dress the scallops.

• Heat a barbecue to a medium consistent heat or you can use a grill pan as the shell acts as the heating element for the delicate scallop meat inside.

• Grill just for around 1 - 2 minutes till the oil starts to splatter and spit from the heat and the scallop starts to turn opaque, quickly take the scallop off the grill. Flip the scallop to continue to cook on the other side and arrange on a serving plate.

• Scatter the green shallots, ginger and coriander over the scallops and then dress generously with some of the warm soy dressing and serve immediately.

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Cherry Fennel & Almond Slaw

Recipe By Courtney Roulston

Ingredients

• 1/3 cup flaked almonds

• 2 cups Coles cherries, halved, pitted

• ¼ cup (60 ml) extra virgin olive oil

• 1 tsp ground sumac

• sea salt and black pepper to taste

• 2 baby fennel bulbs (or 1 large), finely sliced on a mandolin, fronds reserved

• ½ bunch flat leaf parsley, chopped

Dressing

• zest and juice of 1 lemon

• 2 tsp wholegrain mustard

• 1 tbsp maple syrup

Method

• Heat a medium sized frypan over a low - medium heat. Add in the almonds and toast for 2 - 3 minutes, or until golden. Remove the almonds from the pan and set aside to cool.

• Place the pan back onto the heat and add in 20 ml of the oil, cherries, sumac and a few grinds of black pepper. Cook on a very gentle heat for 3 minutes, just to soften slightly. Take off the heat and allow cherries to cool.

• Mix the remaining extra virgin olive oil with the dressing ingredients and season.

  Place the sliced fennel into a mixing bowl with the parley then toss with the dressing.

• Place the fennel mixture onto a serving plate and top with the cherries. Scatter with almonds and reserved fennel fronds before serving.

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Envy Apple, Pea & Potato Salad

Envy Apple, Pea & Potato Salad

Recipe By Michael Weldon

Ingredients

• 500 g diced potatoes, boiled until just soft

• 1 red onion, diced blanched for 30 seconds in the potato cooking water

• 2 envy apples, diced

• 2 celery stalks, diced

• 150 g frozen peas, warmed in boiling water to defrost

• ½ bunch chives, sliced

Dressing

• ½ cup yoghurt

• ½ mayo

• 2 tbsp apple cider vinegar

• ¼ cup danish feta crumbled

• black pepper

Method

• Boil the potatoes until tender then strain and allow to steam in the colander for a few minutes.

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

• In a large salad bowl combine the salad ingredients, saving a couple of chives for garnishing. Add the dressing to the salad ingredients, add the potatoes to the mix while still slightly warm. Toss everything together to combined.

• Serve the salad warm or cold topped with sliced chives.

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BBQ Squid With Spicy Cucumber & Coriander

BBQ Squid With Spicy Cucumber & Coriander

Recipe By Courtney Roulston

Ingredients

• 700 g fresh Coles deli Australian squid with tentacles, cleaned, scored and cut into quarters

• 2 tbsp Squeaky Gate extra virgin olive oil

• sea salt and pepper to taste

• 2 Lebanese cucumbers, finely sliced into rounds with a mandolin

• 8 red radishes, sliced into thin rounds with a mandolin

• 1 eschalot, sliced into thin rings

• ½ cup coriander sprigs, stems & roots reserved for dressing

Dressing

• 2 long red chillies, seeded, roughly chopped

• ½ small clove garlic

• 2 tbsp fish sauce

• 1.5 tbsp Coles Australian honey

• 4 tbsp lime juice

Method

• To make the dressing, place the chillies, garlic and coriander stems into a mortar and pestle and pound into a rough paste. Add in the fish sauce, honey and lime juice then mix until combined. Taste for balance then set aside.

• Heat a BBQ grill on high. Toss the squid with oil and season with sea salt and pepper. Grill the squid for 1 - 2 minutes on each side, or until just cooked. Remove from the grill and slice into smaller strips. Allow to cool slightly for a few minutes.

• In a bowl toss the cucumber, radish, shallot, squid and a few tablespoons of dressing.

• Place the salad into a serving dish and garnish with coriander sprigs.

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Roasted Brussel Sprouts With Sweet & Sour Balsamic Sauce

Roasted Brussel Sprouts With Sweet & Sour Balsamic Sauce

Recipe By Michael Weldon

Ingredients

• 1 kg brussels sprouts, halved lengthways

• Squeaky Gate extra virgin olive oil

• sea salt

Balsamic Dressing

• 1 shallot, sliced thinly

• 2 garlic cloves, sliced thinly

• 1 chilli, sliced thinly

• ½ cup Squeaky Gate classic balsamic vinegar

• 2 tbsp brown sugar

• ½ jar baby capers

• Squeaky Gate extra virgin olive oil

Method

• Preheat an oven to 200 degrees (C).

• In a large roasting tray, dress the brussels sprouts in olive oil and sea salt. Roast until golden brown and tender.

• In a saucepan, fry the shallot, garlic and chilli in oil until softened. Add in the balsamic vinegar, sugar and a splash of water. Bring to the boil then reduce to a simmer until the dressing thickens into a syrup. Turn off the heat and add the baby capers.

• Once the sprouts are cooked spread over a sharing platter then dress in the dressing.

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White Balsamic Vinaigrette with Simple Green Salad

White Balsamic Vinaigrette with Simple Green Salad

Recipe By Courtney Roulston

Ingredients

• 3 baby gem lettuce,

• ½ large avocado, sliced

• 3 red radish, sliced

• ¼ cup parmesan cheese, grated fresh from a block

• 2 tbsp chives, finely chopped

Dressing

• ⅓ cup Squeaky Gate white balsamic dressing

• ½ cup Squeaky Gate extra virgin olive oil

• 2 tsp dijon mustard

• 2 tsp maple syrup

• sea salt and cracked black pepper, to taste

Method

• To make the dressing, place the white balsamic, dijon, maple, extra virgin olive oil and sea salt into a bowl and whisk until well combined.

• Break the outer leaves from the lettuce and slice the small cores in half. Place all the lettuce into a bowl and drizzle with 2 tablespoons of the dressing. Gently toss to coat.

• Place the dressed lettuce onto a serving plate. Slice the avocado into chunks and place onto the salad. Add the radish. Grate the parmesan cheese over the top and finish with cracked black pepper and chives before serving.

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Tom Yum of King Prawns

Tom Yum of King Prawns

Recipe By Louis Tikaram

Ingredients

• 4 cups Coles real vegetable stock

• 4 tbsp tom yum paste

• 2 stalks Coles lemongrass, lightly pounded and sliced diagonally

• 3 lime leaves

• 1 knob of galangal, peeled and sliced

• 3 tbsp fish sauce

• 10 medium peeled Coles deli king prawn, tail on

• 3 tbsp lime juice

• ½ cup Coles enoki mushrooms

• ½ cup picked coriander

Method

• Bring stock to a boil and add tom yum paste, stirring constantly until dissolved.

• While stock is still boiling, add lemongrass, galangal, fresh chilli and lime leaves. Turn to a simmer and season with fish sauce.

• Add prawns and continue to simmer for 2 or 3 minutes until just cooked, then add the lime juice and mushrooms, serve immediately and garnished with coriander.

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Montague Tree Plum & Ricotta Salad

Montague Tree Plum & Ricotta Salad

Recipe By Michael Weldon

Ingredients

Salad

• 4 plums, sliced into rounds

• 1 head of fennel, shaved

• 1/4 cup lightly toasted pine nuts

• 1 cup rocket

Dressing

• 1/2 cup extra virgin olive oil

• 1/4 cup red wine vinegar

• 1 tbsp Dijon mustard

• salt

• black pepper

Garnish

• 1 cup ricotta

• 50 g parmesan, crumbled

Method

• Cut plums into rounds.

• In a jar combine the dressing ingredients. Shake to combine.

• In a large bowl mix the salad ingredients. Then pour over the dressing to coat the ingredients.

• Spread the ricotta on the base of a serving dish. Top with the salad and garnish with the parmesan.

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Ginger & Prawn Dumplings With Bun Cha

Ginger & Prawn Dumplings With Bun Cha

Recipe By Michael Weldon

Ingredients

• 1 pack Mr Chen’s prawn and ginger dumplings

Nhoc Cham 

• 3 tbsp fish sauce

• 3 tbsp caster sugar

• 2 tbsp white vinegar

• 2 tbsp lime juice

• 1 birdseye chilli, diced fine

• 2 garlic cloves, grated

• splash of water

Salad

• 200 g vermicelli noodles, hydrated and chilled in ice water

• 1 carrot, julienned 

• 1 baby cos lettuce, sliced thinly

• 1 bunch coriander

• 50 g bean shoots

Method

• Add a dash of oil into the pan and cook the dumplings according to the instruction on the packet or until they are nice and golden. Set aside.

• In a bowl mix together the nhoc cham ingredients into a smooth sauce.

• To build the bun cha bowls, start with a pile of vermicelli on the bottom. Top with a pile of carrot, lettuce, coriander, and bean shoots. Add the dumplings on top. Dress with the nhoc cham and serve a little extra on the side.

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