Smitten Apple & Fennel Salad with Mustard Yoghurt Dressing

Smitten Apple & Fennel Salad with Mustard Yoghurt Dressing

Recipe By Michael Weldon

Ingredients

• 2 smitten apples, sliced thinly

• 1 head of fennel, sliced thinly

• 2 shallots, sliced thinly

• ½ bunch dill, fronds picked

Dressing

• ½ cup yoghurt

• 2 tbsp dijon mustard

• 1 lemon

• ¼ cup olive oil

• salt

• pepper

Method

• In a jar combine the dressing ingredients. Shake well until evenly combined.

• In a large salad bowl mix the salad ingredients. Add the dressing and toss until the salad is coated in dressing.

• Serve on a platter and top with extra dill fronds.

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Chicken & Brown Butter Porridge

Chicken & Brown Butter Porridge

Recipe By Michael Weldon

• 1 cup Red Tractor Australian organic creamy style rolled oats

• 400 g cooked chicken breast, diced

• 3 cups Coles real chicken stock

• 100 g butter

• 1 onion diced

• 2 garlic cloves, sliced

• 1 small piece of ginger, diced

• 1 tsp cumin

• ¼ tsp chilli flakes

• 2 tbsp light soy sauce

• 1 tbsp sesame oil

• 2 spring onions, sliced thinly

Method

• In a large saucepan sweat the onion in olive oil. Add the garlic, ginger, cumin and chilli flakes, sweat for another minute.

• Add in the chicken and stock, bring up to a simmer. Once simmering add in the oats and stir into the stock. Cook until the oats hydrate and thicken.

• Season with soy sauce and sesame oil. Remove from heat.

• In a small saucepan, cook the butter until browned.

• Serve a bowl of the oats topped with a spoon of burnt butter and a few spring onions.

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Pork Loin Chops with Cherry Sauce

Pork Loin Chops with Cherry Sauce

Recipe By Michael Weldon

• 4 Coles pork loin chops, around 200 g each (1.5 cm thick)

• 1 tbsp fresh rosemary, finely chopped

• 1 tsp whole fennel seeds, crushed

• 1 small lemon

• sea salt and cracked black pepper to taste

• 2 cloves garlic, finely minced

• 2 tbsp butter

• 1 French shallot, finely diced

• 1 cup fresh cherries, sliced in half, pitted

• 1/3 cup merlot red wine (non-alcohol option: stock)

Method

• Place the pork chops onto a tray and rub all over with the rosemary, fennel seeds, lemon zest, garlic and a pinch of salt and pepper.

• Heat a BBQ or grill pan over a medium-high heat and cook the chops for 2-3 minutes each side, or until cooked through and golden on the outside. Place the chops on a tray to rest.

• Meanwhile, place the butter into a small saucepan with the shallot and cook for 1 minute to soften. Add in the cherries and wine then bring up to a simmer. Cook for 4-5 minutes, or until the mixture is syrupy and the cherries are softened. Pour over any juice that has come out of the pork into the sauce and take off the heat.

• Place onto serving plates. Spoon over some of the cherry sauce and serve immediately.

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Sticky Balsamic Glazed Chicken Drumsticks

Sticky Balsamic Glazed Chicken Drumsticks

Recipe By Michael Weldon

Balsamic Glaze

• ½ cup Squeaky Gate balsamic vinegar

• 1 tbs honey

• 1 tbs soy sauce

• 1 tsp hot sauce

• 1 tsp fennel seeds, toasted and crushed

Fennel Slaw

• 1 head fennel, shaved

• 1 red onion, sliced thinly

• 10 snow peas, sliced thinly

• ½ bunch dill, fronds picked

• ¼ cup may0

• 2 tbs Squeaky Gate balsamic vinegar

Method

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

• In a bowl mix together the balsamic glaze.

• In a large oven tray dress the drumstick in the glaze and place in the oven to roast. Rotate the drumsticks every 10 minutes until glazed and cooked through.

• In a bowl mix together the slaw ingredients with a pinch of salt.  

• Serve the drumstick with a side of slaw.

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Zucchini Salad

Zucchini Salad

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 2 tbsp extra-virgin olive oil

• juice of half a lemon

• ½ tsp salt

• ½ tsp black cracked pepper

• 500 g medium-sized zucchini, top and tailed

• 1 small handful of basil, torn

• 1 small handful of chives, finely chopped

• ¼ cup sunflower seeds (or pine nuts), toasted

• 30 g parmesan

Method

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

• Whisk oil, lemon juice, salt and cracked black pepper in the small bowl.

• Working from top to bottom on each zucchini, use a vegetable peeler to slice the zucchini into long ribbons.

• Place the zucchini ribbons in the large bowl.

• Add the basil, chives and seeds, then the dressing.

• Toss to coat the zucchini ribbons with the dressing, herbs and seeds.

• Shave the parmesan over the salad before serving onto platters.

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Rainbow Chard Pork & Fennel Roll

Rainbow Chard Pork & Fennel Roll

Recipe By Michael Weldon

Ingredients

• 10 chard leaves, stem removes and blanched

Pork Filling

• 500 g pork mince

• 1 onion, diced

• 2 garlic cloves diced

• 1 tsp fennel seeds, ground

• 1 tsp chilli flakes

• ¼ cup panko breadcrumbs

• black pepper

• sea salt

Tomato Sauce

• 1 onion, diced

• 2 garlic, cloves

• 1 tsp chilli flakes

• 1 bottle passata

• ¼ bunch basil

Garnish

• 75 g parmesan, shaved to serve

Method

• In a bowl, mix together the pork mince, onion, garlic, fennel, chilli flakes, breadcrumbs, pepper and salt.

• Lay the chard leaves flat then add a couple of spoons of the pork mince mixture into the centre of the leaf. Fold over the sides then roll up into a tight roll.

• In a large saucepan, fry off the onion for the tomato sauce, add in the garlic and continue frying. Add in the chilli flakes and passata with a pinch of salt. Cook out at a gentle simmer into the tomato sauce has thickened and become rich.

• In a fry pan with some oil fry off the chard rolls until browned. Once browned add the rolls into the tomato sauce to finish cooking.

• Once all the rolls are cooked serve in a bowl topped with the sauce and shaving of Parmesan.

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Raw Jazz Apple and Beetroot Slaw with Hot English Mustard

Raw Jazz Apple and Beetroot Slaw with Hot English Mustard

Recipe By Michael Weldon

Ingredients

• slaw

• 3 apples, shredded

• 4 beetroots, shredded

• 1 kohlrabi, shredded

• ¼ cup walnuts, chopped

  Dressing

• 2 tbsp hot English mustard

• ¼ cup buttermilk

• 2 tbsp olive oil

• 2 tbsp apple cider vinegar

Method

• In a jar combine the dressing ingredients. Shake well until combined.

• Mix together the slaw ingredients. Pour in the dressing. Toss together until the ingredients are coated in the dressing.

• Serve on a large bowl or platter.

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Greek Salad

Greek Salad

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 12 small tomatoes or 6 large, cut into chunks or wedges

• 2 green capsicums, de-seeded and chopped

• 2 cucumbers, peeled and halved lengthways

• 4 spring onions or 1 small red onion

• 24 kalamata olives

• 3 tbsp extra virgin olive oil

• 3 tsp red-wine vinegar

• salt, to taste

• freshly ground black pepper, to taste

• 100 g feta

Method

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

• Place the tomatoes and capsicum in the large bowl.

• Scoop out and discard most of the seeds from the cucumbers with the teaspoon. Chop the cucumber into 2 cm cubes and add it to the large bowl.

• If using spring onions, remove the outside layer and the roots then trim the tops. Cut into 1 cm pieces. If using red onion, cut it in half and peel it, then slice it as finely as you can. Add the onion to the large bowl.

• If the olives have pips, remove them by squashing the olives. You can do this by squeezing each olive between your thumb and the middle joint of your forefinger, or by carefully pressing the flat side of the cook’s knife onto each olive. Add the olives to the large bowl.

• Whisk the oil and vinegar lightly with the fork in the small bowl. Pour the dressing over the salad and mix well.

• Taste and season with salt and pepper (try to under-salt it as the feta will be salty). Crumble the feta over the salad, then serve.

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Olive Oil, Anchovy Salsa Verde Pasta

Olive Oil, Anchovy Salsa Verde Pasta

Recipe By Michael Weldon

Ingredients

• 1 pack of Coles spaghetti

• 5 anchovy fillets

• 1 bunch parsley

• ½ jar Coles baby capers

• 1 tsp dijon mustard

• 1 chilli, diced

• ¼ cup Squeaky Gate extra virgin olive oil

• parmesan cheese, to serve

Method

• In a large saucepan, boil the pasta following the packet instructions.

• In a blender, blitz the salsa verde ingredients until smooth.

• When the pasta is cooked, drain it, reserving 1 cup of pasta water. Add the pasta back into the saucepan, top with the salsa verde and add the cup of pasta water. Mix together until the pasta is dressed in with salsa verde and grate over a good amount of parmesan cheese.

• Serve straight away topped with more parmesan.

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BBQ Pork & Chive Pot Sticker Dumplings

BBQ Pork & Chive Pot Sticker Dumplings

Recipe By Michael Weldon

Ingredients

• 2 packs Mr Chen’s pork & chive dumplings

• 1 beer

BBQ Sauce

• 3tbsp soy

• 2 tbsp black vinegar

• 2 tbsp hoisin sauce

• 2 tbs bbq sauce

• 1 tbsp brown sugar

• 2 tbsp fried shallots

• spring onion sliced thinly to garnish

Method

• Brush the bbq flat late with olive oil and lay the dumplings onto the BBQ. Turn the BBQ on to medium. Cook until golden brown.

• Pour the beer over the dumplings and shut the lid. Allow to cook and steam until the water is evaporated and the bottoms are crispy again.

• In a small saucepan combine the BBQ sauce ingredients. Cook until thickened and combined.

• Serve the dumplings topped with the bbq sauce and a sprinkle over the spring onions.

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Salt & Vinegar Crumbed Prawns with Chip Shop Mayo

Salt & Vinegar Crumbed Prawns with Chip Shop Mayo

Recipe By Michael Weldon

Ingredients

• 16 xl Coles deli prawn tails, butterflied with tail piece left on

• 2 cups Coles Australian wheat panko breadcrumbs

• 1 cup crushed salt and vinegar potato chips

• 1 cup plain flour

• 4 free range eggs

Chip Shop Mayo

• 1 cup Australian whole egg mayo

• 1 tbsp malt vinegar

• 1 pickled onion, diced finely

• oil for frying

Method

• Set up a crumbing station, first bowl with flour, second bowl with whisked eggs, third bowl with the breadcrumb and potato chip mix.

• Crumb the prawn tails, start with a dusting of flour, then coat in egg and then coat in the breadcrumb chip mix. Repeat this process until all the prawns are crumbed.

• In a bowl mix together the chip shop mayo ingredients.

• Heat the oil to 180 degrees (C). Fry the tails in batches until golden and crispy on the outside and cooked through on the inside. Season with salt straight away.

• Serve the crumb prawns with the mayo.

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Chilli Crab Spaghetti with Lime Leaf

Recipe By Louis Tikaram

Ingredients

• 500 g spaghetti

• 60 ml Squeaky Gate extra virgin olive oil

• 2 cloves sliced garlic

• 500 g spanner crab meat

• 2 lime leaves, finely sliced

• 2 birds eye chilies, finely sliced

• pinch of salt

Method

• Bring a large pot of salted water to the boil and begin to cook your spaghetti as per packet instructions, stirring occasionally.

• In a medium non-stick fry pan, add the olive oil and warm gently on medium heat, add sliced garlic and stir with a wooden spoon to separate and make sure it does not burn in one spot.

• When the garlic is starting to brown, add your crab meat and stir constantly to ensure it is cooking evenly in the olive oil. Sprinkle in your sliced lime leaf, chilli, and season with salt to taste. Continue to cook until the crab has just turned white then take off the heat.

• Strain your spaghetti and return to the pot, quickly pour the entire frypan of cooked crab & olive oil into the pot and stir until all the spaghetti is covered with the aromatic olive oil and cooked crab.

• Serve immediately and enjoy with family and friends!

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BBQ Duck Breast with Grilled Plums

BBQ Duck Breast with Grilled Plums

Recipe By Michael Weldon

Ingredients

• 4 plums, stones removed and cut into quarters

• 2 duck breasts

• 2 radicchios, quartered lengthways

• sea salt

• olive oil

Dressing

• 1 plum

• 1 tsp red wine vinegar

• 1 tbsp grain mustard

• ¼ cup olive oil

• black pepper

Method

• Place the duck breasts skin down on a cold bbq flat plate. Turn the bbq on to medium heat and allow to heat up slowly. Cook the duck on its skin until crisp and the fat is rendered. Turn the duck and turn up the heat of the bbq to full, once cooked through rest for at least 5 minutes.

• Drizzle the plums and radicchios with olive oil and grill on the griddle plate of the BBQ. Cook until charred and slightly softened.

• In a bowl, combine the dressing ingredients and mix.

• Carve the duck and serve on a plate with the grilled plum and radicchio on the side. Drizzle over the dressing.

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Butter Bean Salad

Butter Bean Salad

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 3 x 400 g cans butter beans

• 3 spring onions or shallots,

• finely chopped

• 1 small handful of herbs, such as parsley or chives, roughly chopped

• 2 tbsp extra-virgin olive oil

• splash of red wine vinegar

• pinch of salt, to taste

• pinch of black pepper, to taste

Method

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

• Open the cans of beans and tip them into the colander. Rinse (you can reserve the rinsing water and use it on the garden) and tip into the large bowl.

• Add the spring onion or shallot along with the herbs.

• Add the olive oil, a splash of red wine vinegar and a pinch each of salt and pepper. Stir gently to combine the ingredients and taste, adding more salt and pepper or olive oil as needed.

• Spoon into a salad bowl and serve.

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Spiced Yoghurt Soup With Roasted Chickpeas

Spiced Yoghurt Soup With Roasted Chickpeas

Recipe By Michael Weldon

Ingredients

• 1 cup Jalna Greek yoghurt

• 1 pack 90 second Coles white basmati rice

• 1 ltr Coles real chicken stock

• 2 egg yolks

• 1 tbsp plain flour

• pinch salt

Roasted Chickpeas

• 1 tin chickpeas

• 1 tsp smoked paprika

• 1 tsp cumin

• 1 tsp sea salt

• 1 tbsp Squeaky Gate extra virgin olive oil 

Burnt Butter

• 100 g butter

• 1 tbsp dried mint

• 1 tsp Coles smoked paprika

• sea salt

• ⅛ lemon wedge

Method

• In a roasting tray combine the roasted chickpeas ingredients, mix until all the chickpeas are coated. Place into the oven on 180 degrees (C) and roast until crispy and golden brown.

• In a saucepan on medium to high heat, combine the rice and stock, bring to the boil and boil for 2 minutes then reduce to a simmer.

• In a bowl mix together the egg yolk, yoghurt, flour and salt, keep mixing until it is mixed into a smooth paste.

• Take a couple of ladles of the stock and whisk into the yoghurt mixture until smooth. Slowly pour the yoghurt mixture into the pot of stock and rice, and keep mixing until combined. Now simmer the soup for 10 minutes stirring occasionally until it thickens up.

• In a small saucepan over a medium heat, melt and brown the butter - add a small squeeze of the lemon to stop the butter from bubbling and overflowing. Once brown, add the mint, paprika and salt. Fry for 30 seconds then pour over the top of the soup. This will float on top of the soup.

• To serve, sprinkle some roasted chickpeas on top followed by a small sprinkle of paprika and mint.

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Jazz Apple & Beetroot Fritters

Jazz Apple & Beetroot Fritters

Recipe By Stephanie Alexander Kitchen Garden Foundation with Courtney Roulston

Ingredients

• 2 jazz apples, washed

• 1 large beetroot, washed

• 2 medium sized brown onions, sliced

• 2 tsp whole cumin seeds

• 1 tbsp curry powder

• 2 tsp black sesame seeds

• 1 tsp dried chilli flakes (optional)

• sea salt and cracked black pepper, to taste

• 100 g chickpea flour

• 2 cups oil for frying

• 1 lemon to serve

Method

• Grate the apples on the large side of a box grater into a clean bowl lined with a muslin cloth. Wrap up the sides of the muslin cloth and squeeze to remove any excess juice from the apples and set the juice aside. Place the apple pulp into a large mixing bowl then grate in the beetroot and add in the sliced onions.

• Heat a frying pan over a medium heat and toast the cumin seeds for 1 minute, or until fragrant. Grind the seeds in a mortar and pestle and add them into the apple mixture along with the curry powder, sesame seeds, chilli, salt, black pepper and chickpea flour.

• Use a spoon to mix well, adding a few spoons of the apple juice into the mixture to form a sticky batter.

• Heat the oil in a frying pan over a medium heat. Place tablespoon sized amounts of the batter in the pan and cook for 2 minutes each side, or until the fritters are crispy and cooked through. Cook them in batches of 3 or 4 so the pan is not overcrowded and make sure the oil does not get too hot, otherwise the fritters and spices will burn. Drain the fritters on paper-towel then serve warm with a light seasoning of sea salt and lemon wedges on the side.

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Baby Cos Wedge Salad

Baby Cos Wedge Salad

Recipe By Michael Weldon

Ingredients

• 4 baby cos, cut into quarters

• Squeaky Gate extra virgin olive oil

• salt

• 8 streaky bacon rashes

Dressing

• 2 tbsp chipotle in adobo sauce

• 1 cup mayonnaise

• ¼ cup buttermilk

• 1 tsp smoked paprika

• 1 lime, juice

• ¼ bunch coriander, chopped

• ½ cup plain corn chips, crushed

• extra chopped coriander to garnish

Method

• Drizzle the lettuce with oil and season with sea salt. Cook on the bbq until the cut sides are charred.

• Cook the bacon until super crispy then chop into fine strips.

• In a bowl mix together the dressing ingredients. Taste and season with salt if needed.

• Lay the lettuce on a serving platter. Top with the dressing then sprinkle over the bacon and corn chips.

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Hot & Sour Beef Tartare With Cassava Crackers

Hot & Sour Beef Tartare With Cassava Crackers

Recipe By Louis Tikaram

Ingredients

Hot and Sour Dressing

• 5 whole unpeeled shallots (dry roasted)

• 1 small knob galangal peeled & sliced (dry roasted)

• 2 coriander roots (dry roasted)

• 10 long dried deseeded red chilies (soaked in cold water)

• 1 bird's eye chilies

• 1 garlic clove

• 100 ml lime juice

• 50 g white sugar

• 100 ml fish sauce

To Serve

• 100 g Coles Australian beef eye fillet, diced and left raw

• 2 long red chili (deseeded and brunoised)

• 1 sticks lemongrass (sliced fine)

• 1 shallot (brunoised)

• 2 lime leaf (fine julienne)

• cassava crackers, to serve

• 1 Lebanese cucumber

Method

To Make the Dressing

• Soak the dry long red chilies in cold water for 30 minutes then squeeze the excess water out.

• Dry roast the unpeeled shallots, galangal and coriander roots in the oven at 160 degrees or skewer and flame grill till soft and slightly chard with a smoky aroma.

• Pound all the ingredients together in a mortar and pestle to a very fine bright red paste. Incorporate the sugar, lime juice and fish sauce till dissolved. The flavour should be hot, sour, and salty. You may need to adjust slightly if necessary.

To Make the Cassava Crackers

• Deep fry at 220 degrees till puffed and let sit on absorbent paper, these can be fried beforehand though best to be used within a few hours.

To Assemble and Serve

• Combine the diced beef, along with the chopped ingredients and dressing in a mixing bowl. Arrange the crackers and spoon on the beef mixture. Garnish with some sliced cucumber.

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Raw Snapper With Red Chilli Nahm Jim

Raw Snapper With Red Chilli Nahm Jim

Recipe By Louis Tikaram

Ingredients

• 200 g piece snapper fillet, skin off, pin-boned

• ½ cup picked coriander leaves

• 20 g salmon roe 

Red Chilli Nahm Jim

• 3 long red chillies, seeded

• 1 small red chilli

• 2 cloves garlic, peeled

• 2 coriander roots, scraped and washed

• ⅓ cup shaved palm sugar

• ⅓ cup fish sauce

• ¾ cup lime juice

Method

To Make Red Chilli Nahm Jim:

• Pound chillies, garlic and coriander roots to a paste using a mortar and pestle. Pound in palm sugar, then stir in fish sauce and lime juice. Taste - it should be sweet, sour, and salty.

• Add a little more sugar, fish sauce or lime juice if needed. Set aside.

To Make the Snapper:

• Trim any remaining skin and bloodline from the snapper with a sharp filleting knife.

• Cut the fish against the grain into 5 mm sashimi slices and arrange on a serving plate overlapping in a straight line. Cover and refrigerate until just before serving.

To Serve:

• Cover the snapper liberally with Nahm Jim (you may not need it all).  

• Arrange salmon roe equally over the fish, scatter with coriander leaves.

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Chickpea Tikka

Chickpea Tikka

Recipe By Michael Weldon

Ingredients

• 1 red onion, cut into chunks

• 3 tbsp Patak’s tikka masala paste

• 1 cup Jalna greek yoghurt

• 1 tin Coles canned tomatoes

• 2 tins Coles organic chickpeas

• 2 tbsp Squeaky Gate extra virgin olive oil

Serving Suggestion

• rice

• coriander

• 1 pack Patak’s mini pappadums

Method

• In a frying pan, fry the onion in oil until it softens. Add in the curry paste and fry until toasted. Add the tomatoes. Add the yoghurt and stir.

• Raise the heat to boil and simmer for 10 minutes until the sauce is completely combined. Add in the chickpeas and cook until warmed through.

• Serve the chickpea tikka with side of rice, coriander and papadums.

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