Korma Lamb Koftas With Mint & Cucumber Salad

Korma Lamb Koftas With Mint & Cucumber Salad

Recipe By Courtney Roulston

Ingredients

• 500 g Coles lamb mince

• 3 tbsp Patak’s korma paste

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

• 2 cups red cabbage, finely sliced

• 2 Lebanese cucumbers, sliced on the angle

• ½ bunch mint, chopped

• 1 lemon

• ½ cup Jalna Greek yoghurt

• 1 pack Patak’s plain naan bread, to serve

• 8 whole pickled chillies, from a jar

Method

• Preheat a bbq or frying pan over a medium heat. Mix the korma paste into the lamb mince and season with a pinch of sea salt. Roll the mixture into 4 large koftas, or 8 smaller ones and set aside.

• Place the red cabbage, sliced cucumbers, half the mint, 1 tablespoon of oil, juice and zest of ½ the lemon and a pinch of salt into a bowl. Toss well to coat and set aside to lightly pickle while you cook the lamb.

• Mix the remaining mint into the yoghurt with a pinch of salt and set aside.

• Drizzle the remaining oil over the koftas and cook, turning for 4 - 5 minutes or until fragrant and cooked through. Remove from the heat and rest for 2 minutes.

• Warm the naan breads on the grill for 1 - 2 minutes then tear half and place onto a serving platter.

• Top the naan breads with the mint yoghurt, cucumber salad, lamb koftas and pickled chillies. Drizzle with a little extra oil and serve with lemon wedges on the side.

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Spanner Crab Congee

Spanner Crab Congee

Recipe By Louis Tikaram

Ingredients

• 250 g raw jasmine rice

• 25 g ginger (fine brunoise)

• 25 g garlic (fine brunoise)

• 100 g eschalot (fine brunoise)

• 100 ml canola oil

• 1 l chicken stock (broth)

• 50 ml fish sauce

• ½ tsp white pepper

• 200 g picked spanner crab meat

• 10 g cut green shallots

Method

• Heat oil in a medium saucepan and gently sauté off ginger, garlic & shallot till golden.

• Add rice and cook till the pot starts to dry up, then add ½ a cup of stock.

• Repeat this method just like cooking a risotto.

• Once the rice is cooked and the consistency is still very runny, season with the fish sauce and white pepper.

• Add the crab meat and stir just to cook, 30 seconds to 1 minute.

• Serve immediately and garnish with cut green shallot and a sprinkle of deep fried eschalots.

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Lettuce Fennel Dill Slaw

Lettuce Fennel Dill Slaw

Recipe By Michael Weldon

Ingredients

• 3 Coles baby cos lettuce, shaved on a mandolin

• 1 head of fennel, shaved on a mandolin

• 1 red onion, shaved

• 1 bunch of dill leaves picked

Dressing

• ½ cup Squeaky Gate extra virgin olive oil

• ¼ cup Squeaky Gate apple cider vinegar

• 2 tbsp grain mustard

• ½ lemon, juice

• sea salt

• black pepper

Method

• In a large bowl or large plate with a lip on it, mix together all salad ingredients until combined.

• Mix together the dressing ingredients until evenly combined. Drizzle over the salad and enjoy immediately.

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Pork & Chive Dumpling Hot Pot

Pork & Chive Dumpling Hot Pot

Recipe By Michael Weldon

Ingredients

• 1 spicy hot pot soup base

• 2 ltr Coles real chicken stock (or water)

Dipping sauce

• 2 tbsp Coles Asia soy

• 1 tbsp Coles Asia sesame oil

• 2 tbsp black vinegar

• 2 tbsp chilli crisp

• ½ bunch coriander, chopped

• 2 spring onions sliced thinly

• 1 pack Mr Chen’s pork and chive dumplings

• 1 pack thinly sliced beef

• 1 pack silken tofu

• 1 pack fried tofu puffs

• 1 pack Coles shimeji mushrooms

• ¼ wombok cabbage, cut into chunks

• 1 bunch Coles choy sum, cut into pieces

• 1 pack Mr Chen’s egg noodles

Method

• Cook soup base in stock for 5 minutes on a gentle simmer.

• Mix together the ingredients for the dipping sauce until combined and set aside.

• Add dumplings to the simmering hotpot and cook for 8 minutes.

• Whilst the hot pot is simmering, arrange the hot pot serving ingredients neatly on a plate.

• To serve, guests may individually add in ingredients as they please and ladle the hot pot soup over.

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Mexican Spiced Savoury Oats With Fried Egg

Mexican Spiced Savoury Oats With Fried Egg

Recipe By Michael Weldon

Ingredients

• 2 chorizo, diced

• ½ red onion, diced

• 1 red capsicum, diced

• 1 yellow capsicum, diced

• 1 jalapeno diced

• 1 tbsp Coles smoked paprika

• 1 tsp Coles cumin

• 1 cup Red Tractor rolled oats

• 2 cups Coles real chicken stock

• sea salt

• Squeaky Gate extra virgin olive oil

• 4 free range eggs, soft boiled

Garnish

• coriander

• corn chips

Method

• In a frypan fry off the chorizo until the fat starts to come out. Add the red onion, capsicums and a drizzle of olive oil and fry until they begin to soften.

• Add the jalapeno, paprika and cumin, then toast for a minute. Add in the oats and stock. Cook for 3 - 5 minutes until the oats thicken and cook into a porridge texture. Taste and adjust seasoning to your liking.

• Serve in a bowl garnished with a soft boiled egg, coriander leaves, some crushed corn chips and a sprinkle of paprika.

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Steamed Silken Tofu With Chinese Sausage

Steamed Silken Tofu With Chinese Sausage

Recipe By Michael Weldon

Ingredients

• 1 tub silken tofu

• 2 spring onion, sliced thinly

• 2 chinese sausage, sliced thinly

Sweet n Spicy Dressing

• 2 tbsp soy sauce

• 2 tbsp black vinegar

• 1 tbsp shaoxing wine

• 1 garlic clove, grated

• 2 tbsp brown sugar

• 2 tbsp chilli crisp

• fried shallots

• 2 sprigs coriander, leaves picked

Method

• Turn the tofu out onto a serving dish then sprinkle over the spring onions and chinese sausage. Place into a large steamer basket and steam over a wok or saucepan. Steam for 10 minutes.

• In a saucepan combine the dressing ingredients, boil then simmer for 5 minutes.

• To serve, remove the tofu from the steamer and spoon over the dressing. Garnish with fried shallots and coriander.

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Chicken Tikka Masala Rice with Crispy Coconut Cashews

Chicken Tikka Masala Rice with Crispy Coconut Cashews

Recipe By Courtney Roulston

Ingredients

• 3 tbsp Squeaky Gate extra virgin olive oil

• ½ cup unsalted raw cashews

• 2 tbsp raw shaved coconut

• 280 g Coles skinless chicken thighs, roughly diced

• 1 brown onion, sliced

• 2 tbsp Patak’s tikka masala paste

• 1 large yellow capsicum, sliced into strips

• 2 cups green beans, trimmed, sliced into 8 cm lengths

• 4 cups day-old steamed basmati rice

• 1 lime, to serve

Method

• Heat the oil in a wok over a medium heat. Add the cashews and cook for 2 minutes or until starting to turn golden. Add in the coconut and cook until golden. Remove everything with a slotted spoon and place on a plate lined with a paper towel to drain.

• Keep the same oil in the wok and place back onto a medium heat. Add in the onion and cook for 2 - 3 minutes or until nearly golden in colour. Add in the chicken and a pinch of salt to season. Cook, stirring occasionally for 5 minutes, or until the chicken is cooked through.

• Add in the tikka masala paste and cook until fragrant before adding in the capsicum and green beans. Stir-fry for 2 minutes to cook the vegetables then add in the rice and toss for a further 2 - 3 minutes to warm everything through and coat the rice in the curry paste.

• Divide the rice amongst serving bowls and scatter with the crispy cashew mixture and serve with lime wedges on the side.

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Confit Tomato Salad with Ricotta & Balsamic

Confit Tomato Salad with Ricotta & Balsamic

Recipe By Courtney Roulston

Ingredients

• 3 x 250 g packs cocktail cherry truss vine tomatoes

• 2 cups Squeaky Gate extra virgin olive oil, or enough to just cover the tomatoes

• sea salt and black pepper to taste

• 2 eschalots, peeled, sliced into rings

• 2 cloves garlic, smashed

• 4 sprigs thyme

• 250 g fresh ricotta cheese (from the Coles deli)

• ¼ cup basil leaves to serve

Balsamic Dressing

• ½ cup Squeaky Gate balsamic vinegar

• 1 tbsp honey

• sourdough bread to serve

Method

• Heat a hooded BBQ to a medium heat. Place the tomatoes on their vines into a small heat proof tray with high sides - you want them to fit in snug so they can easily be covered with oil. Add in the shallots, garlic, thyme and a pinch of sea salt.

• Place the tomatoes into the BBQ and leave to gently cook for 50 minutes - 1 hour, or until the tomatoes are starting to blister, but still holding their shape and the garlic and shallots are soft.

• To serve, carefully place the tomatoes onto a serving platter along with the garlic, onions and thyme. Crumble over chunks of the ricotta cheese and then spoon over a generous amount of the tomato oil. Season with salt and pepper then generously scatter with the balsamic dressing and basil leaves. Serve with bread for mopping up the juices.

• *Any leftover tomato oil can be used on pastas, soups, dips or salads.

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Harissa Cauliflower

Harissa Cauliflower

Recipe By Frankie Cox

Salad Ingredients

• 1 cup spinach

• 1 cup cooked sorghum

• 5 - 6 florets roasted cauliflower (roasted with extra virgin olive oil)

• 5 - 6 cherry tomatoes, halved
  ¼ cup finely diced red onion

• 1 tbs tiny capers (in brine but drained)

• 1 cup firm feta, small cubes
  ¼ cup toasted almonds

Harissa Mix

• 2 tbsp ground cumin

• 2 tbsp ground coriander

• 2 tbsp ground sweet paprika

• 1 tsp cayenne pepper or chilli powder

Dill Yoghurt Dressing

• 1 cup Greek/natural yoghurt

• 1 bunch dill, finely chopped

• 1 small clove garlic, minced

• ½ tbsp dijon

• ¼ cup lemon juice

• ¼ cup extra virgin olive oil

Method

• To make the harissa cauliflower, using some olive oil and the harissa mix sprinkled on top, roast in oven on 180 degrees (C) until golden. Allow to rest until cooled to room temperature.

• Toss the salad ingredients together until combined.

• To make the dressing, mix the ingredients until combined. Make sure you use chopping and not an electric bullet mixer as you want the herbs to remain roughly chopped.

• Mix all together and serve straight away

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Bush Tomato Slow Braised Lamb Shank

Bush Tomato Slow Braised Lamb Shank

Recipe By Nornie Bero

Ingredients

• 2 - 4 lamb shanks

• ½ tsp cardamon

• ½ tsp cinnamon

• 1 tsp turmeric

• 1 tsp bush tomato

• 1 tsp pepperberry

• 2 tbsp lime zest and lemon zest

• 5 dates, chopped

• 400 g passata

• 1 l vegetable stock

• 1 onion

• sea salt, to season

Method

• Pre heat oven on 180 degrees (C). 

• Marinate the shanks with cardamon, cinnamon, turmeric, bush tomato, pepperberry and salt for 30 minutes.

• In a large cast iron pot that can be placed in the oven, sear of shanks each side for 2 mins.

• Add onions lemon and lime zest, chopped dates and cook off for 2 mins. Add the passata and veggie stock until it’s simmering.

• Cover the shanks in the pot with baking paper and foil, shut off with a lid and place in oven for 1 hour and 45 mins until the meat is falling off the bone.

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Lamb Mince Rogan Josh

Lamb Mince Rogan Josh

Recipe By Michael Weldon

Ingredients

• 500 g Coles lamb mince

• 1 red onion, diced

• 3 tbsp Patak’s rogan josh paste

• ½ cup yoghurt

• 2 tomatoes diced

Garnish Salad

• 3 baby cucumbers sliced thinly

• 1 small red onion, sliced thinly

• ½ bunch coriander, leaves picked

• 1 tsp coriander powder

• 1 tbsp white vinegar

• 2 tbsp Squeaky Gate extra virgin olive oil

• sea salt

• steamed rice, to serve

Method

• In a large frypan, brown off the lamb mince, then remove from pan. In the same pan, fry off the onion, add a pinch of salt, add garlic.

• Add in a couple of tablespoons of olive oil to fry off the rogan josh paste. When fried, add the mince and onion back into the pan. Add in the yoghurt and ½ a cup of water. Cook the mince at a gentle simmer until tender.

• Add in the tomatoes and a pinch of sea salt, cook for a couple more minutes until the tomatoes softens.

• In a bowl mix together the salad ingredients.

• Serve the rogan josh on steamed rice with the salad on top to garnish.

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BBQ Chicken Korma

BBQ Chicken Korma

Recipe By Michael Weldon

Ingredients

• 1 Coles whole bbq chicken, meat picked from the bones

• 1 brown onion, cut into wedges

• 3 tbsp Patak’s korma paste

• 1 tin of Coles diced tomatoes

• 1 red capsicum, sliced longways

• 1 yellow capsicum, sliced longways

• 1 green chilli

• Squeaky Gate extra virgin olive oil

• 1 tin Coles coconut cream

• rice, to serve

Method

• In a large frypan over a medium heat add the oil and paste. Fry off the onion and once soft, add in the capsicum and chilli, cook for a further minute.

• Add in the tomato with half a can of water. Add in the coconut cream. Cook out for 5 minutes.

• Add in the chicken and turn the heat down to low. Cook until the chicken is warmed through.

• Serve with rice and extra green chilli.

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Stir Fried Chili Chicken, Cashew & Thai Basil

Stir Fried Chili Chicken, Cashew & Thai Basil

Recipe By Louis Tikaram

Ingredients

• 200 g chicken thigh, diced

• 4 tbsp oil

• 2 tbsp chili paste with soybean oil

• 2 cloves garlic, crushed and chopped

• ½ cup sliced onions

• ½ cup unsalted cashews

• 2 long red chillies, (de-seeded, cut lengthways)

• 4 green onions, cut in 2.5 cm pieces

• 1 cup picked Thai basil leaves

Seasoning Sauce

• 1 tbsp oyster sauce

• 1 tbsp fish sauce

Method

• Add oil to a wok or frying pan on medium high heat. Stir fry the garlic for a few seconds, then add the onions and stir fry until translucent. Add diced chicken and continue to stir fry for 5 minutes until the chicken is cooked.

• Season with the chilli paste with soy bean oil & red chilies and cook for a minute or so and add a sprinkle of water in the wok so it doesn’t get too dry.

• Add the oyster sauce and fish sauce, stir fry until the sauce thickens and become sticky.

• Add the cashew nuts, green onions and Thai basil, stir fry for only a few seconds, then turn off the heat.

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Braised Silverbeet, Chorizo & White Bean

Braised Silverbeet, Chorizo & White Bean

Recipe By Michael Weldon

Ingredients

• 2 chorizos, diced

• 1 onion, diced

• 2 garlic cloves, diced

• 1 tsp chilli flakes

• 1 bunch of sliver beet, shredded

• 1 cup chicken stock

• 1 tin white beans

• 1 tbsp butter

• ½ bunch parsley, to garnish

• Squeaky Gate extra virgin olive oil

• sea salt

• serve with toasted sourdough

Method

• In a large sauce pan over a medium heat fry the chorizo and cook until the oil is rendered out of the sausage. Add in the onion and fry off until softened. Add in the garlic and chilli, fry for 30 seconds.

• Add in the silverbeet and fry off for a minute or so until it begins to wilt. Add in the stock to braise and soften the silverbeet. When the mixture is ready, add in the white beans and cook until heated through. Add the butter and melt into the sauce.

• Remove from the heat, taste and adjust seasoning if needed.

• Serve with grilled sourdough, and garnish with parsley.

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Ginger Prawn Dumpling Lemongrass & Coconut Soup

Ginger Prawn Dumpling Lemongrass & Coconut Soup

Recipe By Courtney Roulston

Ingredients

• 8 Mr Chen’s ginger prawn grandma nainai’s dumplings

• 1 tbsp Squeaky Gate extra virgin olive oil

• 1 shallot, peeled, sliced

• 1 tbsp ginger, peeled, finely chopped

• 2 cloves garlic, finely chopped

• 1 lemongrass stem, trimmed, finely grated

• 4 lime leaves, 2 roughly torn + 2 finely sliced to garnish

• 1 long red chilli, ½ finely chopped, ½ slice to garnish 

• 700 ml Coles real chicken stock

• 1 tbsp fish sauce

• 2 tsp honey or sugar 

• 12 snow peas, trimmed

• 180 ml Mr Chen’s canned coconut cream

• 1 cup Mr Chen’s egg noodles, refreshed in hot water, drained

• 1 lime, halved

• ½ cup coriander sprigs to garnish

• 1 tbsp chilli oil (optional)

Method

• Heat the oil in a heavy based pot over a medium heat. Add in the shallots, ginger, garlic, lemongrass, torn lime leaves and chopped chilli. Cook, stirring for 2 - 3 minutes, or until fragrant and softened.

• Pour in the stock and bring up to a gentle simmer. Add in the dumplings and allow to poach for 5 minutes, or until cooked through and tender.

• Add in the fish sauce, honey, snow peas and 150 ml of the coconut cream.

• Allow the broth to sit for 2 minutes to gently cook the snow peas. Squeeze in half the lime and taste for balance of sweet, salty, sour and hot.

• Place the refreshed noodles into the base of 2 serving bowls. Ladle the soup and dumplings on top of the noodles then garnish with remaining coconut cream, coriander sprigs, kaffir lime leaves, fresh chilli and chilli oil if using. Serve warm.

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Roast Pumpkin & Lentil Korma Curry

Roast Pumpkin & Lentil Korma Curry

Recipe By Courtney Roulston

Ingredients

• 1 medium-sized butternut pumpkin

• 2 tbsp extra virgin olive oil

• 1 brown onion, sliced

• 3 tbsp Patak's korma paste

• 300 ml coconut cream

• 200 ml vegetable stock

• 400 g can lentils, drained

• 2 tbsp Patak's mango chutney

• 4 Patak's mini pappadums, crushed

• ⅓ cup coriander sprigs

Method

• Pre-heat the oven to 180 degrees (C). Cut the pumpkin into 4 chunky quarters lengthways and scrape out the seeds and set aside.

• Heat the oil in a large non-stick frying pan over a medium heat. Add the onion and cook with a pinch of salt for 5 minutes, or until golden. Add in the korma paste and cook for 1 - 2 minutes, or until fragrant. Pour in 200 ml of the coconut cream and vegetable stock then bring up to a simmer. Sprinkle in the lentils and nestle the pumpkin wedges into the pan.

• Place the pan into the oven and roast for 30 - 40 minutes, or until the pumpkin is tender and cooked through.

• Remove from the oven and spoon over the remaining coconut cream and mango chutney. Scatter over the crushed papadums and coriander sprigs before serving.

• *Optional: serve with steamed basmati rice.

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Roast Tandoori Chicken with Spiced Rice & Onion Salad

Roast Tandoori Chicken with Spiced Rice & Onion Salad

Recipe By Courtney Roulston

Ingredients

• 1.5 kg Coles free range chicken, butterflied

• 2 tbsp Patak’s tandoori paste marinade

• ⅔ cups Jalna lactose free Greek yoghurt

• sea salt to taste

• 1 red onion, peeled, thinly sliced

• 1 large Lebanese cucumber, seeded, sliced

• 1 cup coriander sprigs

• 1 lime

Spiced Rice

• 1.5 k

• 1.5 cup basmati rice

• 2 bay leaves

• 2 green cardamom pods, gently cracked

• 30 g butter

Method

• Preheat the oven to 180 degrees (C). Mix the tandoori paste with the yoghurt and a pinch of salt. Coat the chicken all over with the tandoori mixture so it is well covered. Place the chicken onto a lined oven tray. Roast for 50 minutes, or until the chicken is fragrant, slightly charred on the outer edges and cooked through.

• Meanwhile, place the rice, bay leaves, cardamom pods and butter into a pot. Add 2 cups of hot water over and set on a medium heat. Bring up to a simmer and cook until the water has been absorbed. Turn the heat down to very low, cover with a lid and leave to steam for 10 - 15 minutes.

• Place the sliced onion, cucumber and coriander sprigs into a bowl and season with a pinch of salt. Squeeze in half the lime and a little dash of olive oil.

• To serve, fluff the rice up with a fork and remove the whole spices. Place the rice onto the base of a serving platter and top with the roast tandoori chicken. Serve with lime wedges and onion salad on the side.

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Black Sticky Rice With Fresh Papaya

Black Sticky Rice With Fresh Papaya

Recipe By Louis Tikaram

Ingredients

• 4 cups black glutinous rice, soaked for 3 hours (or overnight for best result)

• ¼ cup palm sugar, shaved

• 1 pinch sea salt

• 1¼ cup Jalna sweet and creamy Greek yoghurt (reserve ¼ cup for garnish)

• 1 ripe papaya

• 3 ripe passion fruits

Method

• Soak the rice for 3 hours in cold water (or overnight for best results). Drain and rinse the rice 2 times or until water runs clear.

• Transfer the rice into a small heavy based saucepan. Add cold water to a level of 1 inch above the rice then bring this to the boil. Reduce heat and place the lid on the pot and cook on a low heat for 20 minutes.

• While the rice is cooking, peel and slice your papaya into bite size pieces. Scoop out the passion fruit pulp out of the passion fruits and mix in with the papaya. Set aside for serving.

• Check the rice, mostly all the water should be evaporated by now. Remove from the heat and rest for 5 minutes. 

• Scrape the rice into a medium mixing bowl and fold in the yoghurt, palm sugar and salt with a wooden spoon or spatula until all ingredients are dissolved into the rice (be careful not to mash the rice). It should taste nutty and sweet, with a small undertone of saltiness.

• To serve, spoon 1 serve of rice into the centre of a serving bowl. Arrange the papaya and passionfruit on top of the rice and serve with a large dollop of the remaining yoghurt. Eat while warm.

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Pulled Mushroom Bao Buns

Pulled Mushroom Bao Buns

Recipe By Michael Weldon

Ingredients

• 2 tbsp butter

• 200 g Coles button mushrooms

• 200 g Coles swiss brown mushrooms

• 100 g Coles shimeji mushrooms 

Sauce

• 3 tbsp Mr Chen’s hoisin

• 3 tbsp Mr Chen’s oyster sauce

• 2 tbsp honey

• 2 tbsp black vinegar

• ½ tsp Coles Chinese five spice

• 1 garlic clove, grated

To Serve

• 8 Mr Chen’s bao buns

• pickles, sliced

• kewpie mayonnaise

Method

• On medium heat, add the butter and allow it to melt. Whilst melting, add the mushrooms and lightly fry in the butter.

• Combine the sauce ingredients and mix together until if forms a smooth consistency. Add the sauce into the pan with the buttered mushrooms, reduce the heat slightly and cook down.

• Steam the buns in a bamboo steamer as per the instructions on the packet.

• To serve, fill bao buns with the mayonnaise, pickles, mushroom mixture and top with a sprig of coriander. Best eaten immediately served hot.

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Michael's Bangers and Mash

Michael's Bangers and Mash

Recipe By Michael Weldon

Ingredients

• 6 Coles finest pork and cider sausages

Caramelized Balsamic Gravy

• 2 tbsp butter

• 1 large brown onion, sliced

• 2 garlic cloves, sliced

• ½ cup Squeaky Gate caramelised balsamic vinegar

• ½ tbsp vegemite

• 2 cups Coles real beef stock

• 1 tbsp plain flour, to mix into paste

• 1 tbsp butter, to mix into paste

• salt

• pepper

To Serve

• mashed potatoes

• chopped parsley, to garnish

Method

• Preheat an oven to 180 degrees (C).

• Cook the sausages in a pan on medium-high heat just to char the outsides. Lay the sausages onto a baking tray and roast in the oven for 8 minutes or until cooked.

• In a saucepan, fry the onions in butter until caramelised. Add in the garlic and cook until softened. Add in the balsamic vinegar and cook until evaporated. Add in the vegemite and stock, cook and reduce until the sauce thickens and reduces.

• In a small bowl rub the flour and butter together until combined into a loose dough. With the heat turned down to low, slowly whisk the flour and butter roux into the gravy in small pieces. Whish until thickened. Season gravy with pepper and a splash of more vinegar.

• Serve the sausages on a bed of mash potato topped with the gravy and garnish with some fresh parsley sprinkled on top.

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