Steamed Silken Tofu with Spring Onion and Ginger Sauce

Silken Tofu with Spring Onion and Ginger Sauce

Recipe by Michael Weldon

Dietaries – Vegan
Serves – 4
Prep Time – 10 mins
Cook Time – 10 mins

Ingredients

• 1 Block of Nature's Kitchen silken tofu

  1 bunch spring onions, some green saved for garnish

  1 thumb-sized piece of ginger

  2 garlic cloves

  1 jalapeno chili

Tamarind Caramel

• ½ cup sugar

  1 tbsp tamarind

  2 tbsp Coles soy sauce

  1 tbsp Coles rice vinegar

  2 garlic cloves

  5 slices of ginger

Garnish

• 1 tbsp fried shallots

  Squeaky Gate extra virgin olive oil

Method

• Combine the spring onion, ginger, garlic, and jalapenos with a pinch of salt in the jug of a stick blender. Add ½ cup of oil and blend until a smooth but chunky sauce.

  In a saucepan, combine the tamarind caramel ingredients. Place over medium heat and cook until the mixture reaches a thick caramel-like texture.

  Place the tofu on a serving plate that will fit into your steamer. Heat water in a wok until steaming. Place the tofu into the steamer and steam until heated through.

  Once the tofu is steamed, top it with the spring onion salsa and drizzle over the caramel.

  Garnish with fried shallots and extra spring onion tops.

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Asian Apple Slaw

Asian Apple Slaw

Ingredients

• 2 unpeeled apples

  1 bunch breakfast radishes

  1 bunch green shallots

  1 teaspoon fish sauce

  3 tablespoon rice vinegar

  1 pinch of sugar

  3 tablespoon lime juice

  1 cup mint leaves

  1 cup coriander leaves

Method

• Cut radish and apples into matchsticks and chop the green shallots.

  In a large mixing bowl and add rice vinegar, lime juice, salt, sugar and fish sauce and mix well.

  Now add the sliced radish, apples, chopped green onions, mint and coriander and mix well.

  Serve as a refreshing salad as part of a banquet.

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Carrot, Cumin & Yoghurt Fritters

Carrot, Cumin & Yoghurt Fritters

Recipe by Courtney Roulston

Dietaries – meat free, vegetarian
Serves – 4 (makes 12 fritters)
Prep Time – 15 minutes
Cooking Time- 15 minutes

Ingredients

• 3 large carrots, grated a box grater

• 2 teaspoons whole cumin seeds, toasted, crushed

• 2 spring onions, finely chopped

• 1 cup Jalna yoghurt (Bio or Greek)

• ½ cup mint leaves, chopped-plus extra to serve

• ½ cup coriander, chopped-plus extra sprigs to serve

• 2 free range eggs

• Sea salt and pepper to taste

• 2/3 cup self raising flour

• Zest of ½ lemon, plus wedges to serve

• Extra virgin olive oil for frying

• 1 tablespoon mango chutney to serve (store bought)

Method

• Place the grated carrot, half the cumin seeds, spring onions, half the yoghurt, mint, coriander, eggs, salt, pepper, flour and lemon zest into a large mixing bowl and stir well to combine.

• Heat 1 tablespoon of oil in a large nonstick frying pan over a medium heat. Add in 3-4 fritters at a time and cook for 3-4 minutes each side, or until puffed and golden. Repeat until all the fritter mixture has been used. Season with salt while warm.

• Meanwhile swirl the mango chutney and cumin through the remaining yoghurt in a small bowl.

• Arrange the fritters onto a serving plate and serve with the yoghurt sauce, mint leaves, coriander sprigs and lemon wedges on the side.

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Fennel, Parmesan & Chilli Crumbed Pork Cutlet

Fennel, Parmesan & Chilli Crumbed Pork Cutlet

Recipe by Michael Weldon

Serves - 4
Prep Time - 10 mins
Cook Time - 10 mins

Ingredients

• 4 Coles pork chops, pounded flat with a meat mallet or rolling pin

• 1 cup flour

• 4 eggs

• 2 cups panko breadcrumbs

• 1 tbsp fennel seeds, toasted and crushed with a mortar and pestle

• 1 tsp Coles chilli flakes

• ¼ cup grated parmesan

• Squeaky Gate olive oil

• Sea salt

Method

• In a bowl, mix together the breadcrumbs, fennel seeds, chili flakes, and grated parmesan.

• Dust the pork chops in flour, shaking off any excess. Coat them in beaten egg and then press the breadcrumbs mixture onto the surface of each cutlet.

• Fry the pork cutlets in olive oil until golden brown on all sides. Season with salt immediately after removing them from the fryer. Repeat the process for all the cutlets.

• Serve the crumbed pork cutlets with a side of shaved radicchio and cabbage salad, along with lemon wedges.

• Serve with shaved radicchio and cabbage salad and lemon wedges

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Flavours of Pho with Vegetable Gyoza Dumplings

Flavours of Pho with Vegetable Dumplings

Ingredients

• 1 pack of Mr Chen’s Gluten Free Vegetable Gyoza

• Flavours of Pho Stock

• 1L water

• 30grams beef stock base or beef stock cubes

• 1 tablespoon fish sauce

• 1 tablespoon white sugar

• 1 large knob ginger, sliced.

• 1/2 onion, large dice

• Pinch salt

• 2 cloves garlic

• 2 whole star anise

• 1 cinnamon stick

• Assembly

• 1 cup picked Thai basil leaves

• 1 cup bean sprouts

• 1/2 cup picked coriander leaves

• 1 long red chilli sliced

• 1 lime, cut into wedges

Method

• Add the beef stock and 1L water to a large saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Add garlic, star anise and cinnamon stick to the broth and simmer for at least 30 minutes, but no more than 45 minutes otherwise it might get too strong in flavour.

• Taste the broth to see that the spice Flavours have been extracted and adjust seasonings if necessary. Strain the broth then return to the saucepan.

• Bring the broth back to a simmer. In a separate pot, bring water to a boil. Cook the vegetable Gyoza then drain the water and add the gyoza straight to the broth, dish out the Gyoza between serving bowls.

• Top each bowl with Thai basil, bean sprouts, coriander, chilies.

• Garnish with a lime wedge.

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Tomato Salad with Puttanesca Dressing

Tomato Salad with Puttanesca Dressing

Recipe by Courtney Roulston

Dietaries – Gluten free
Serves – 4 as a side
Prep Time – 10 minutes
Cooking Time – 5 minutes

Ingredients

• 2 x punnets Perino Medley Coloured Tomatoes

• Sea salt and pepper to taste

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

• 2 good quality anchovies

• 2 cloves garlic, peeled, chopped

• 1 tablespoon baby capers, drained

• ½ teaspoons dried chilli flakes (optional)

• 1 teaspoon dried oregano

• ¼ cup small pitted black kalamata olives, lightly crushed

• ¼ cup fresh basil, leaves picked

Method

• Slice the tomatoes in half horizontally and arrange them on a serving plate cut side up. Season the tomatoes with a small pinch of salt and set aside.

• Heat the oil over a medium heat in a small frying pan. Add the anchovies and cook for 1 minute, or until they start to melt into the oil.

• Stir in the garlic, capers, chilli flakes, oregano and cook for 2 minutes, or until the garlic is fragrant and the capers are starting to slightly crisp on the outside. Add in the olives, half the basil leaves and cracked black pepper then turn off the heat.

• Spoon the warm puttanesca dressing over the tomatoes and garnish with basil leaves before serving.

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Pea Pesto Pasta

Pea Pesto Pasta

Recipe by Michael Weldon

Dietaries – Vegetarian
Serves – 4
Prep Time – 10-15 mins
Cook Time – 15 mins

Ingredients

• 1 Pack San Remo Gluten Free Pasta

Pea Pesto

• 1 cup frozen peas, soaked in hot water to defrost

• 2 garlic cloves

• 1 bunch basil

• ½ bunch parsley

• ¼ cup pine nuts

• ¼ cup parmesan cheese, grated

• ¼ cup Squeaky Gate extra virgin olive oil

• Pinch of Coles sea salt

• Pinch of Coles black pepper

Toasted seeds

• ¼ cup toasted pumpkin seeds

• ¼ cup toasted sunflower seeds

• ¼ cup toasted pine nuts

• Extra parmesan to serve

Method

• In a mortar and pestle, pound the garlic into a paste, then add the pine nuts and do the same.

• Add in the parsley and basil, pound into a green paste.

• Add in the peas and pound into a chunky pesto.

• Add the grated parmesan cheese, olive oil, salt, and pepper, and pound to combine everything.

• Cook the pasta following the instructions on the packet.

• Once cooked, drain and reserve a little pasta water. Add the pasta back into the pot it was cooked in and add in the pesto.

• Mix to coat the pasta in the pesto, adding a little pasta water to help the texture.

• Serve the pasta topped with the toasted seeds and more parmesan.

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Curry Butter King Prawns

Curry Butter King Prawns

Ingredients
Cafe de Bombay

• 500g unsalted butter

• 20g curry powder

• 10g garlic paste

• 10g ginger paste

• 100ml lime juice - fresh squeeze

• Salt

King Prawns

• 3 x U6 king prawns

Garnish

• Curry leaf

• Chives

• Micro coriander

• Lime

Method

• Sauté of in a little oil , ginger garlic and curry powder until aromatic. Add butter and melt. Cook out for 5-10 minutes.

• Transfer to a bowl with ice underneath and whip until it starts to thicken.

• Add lime juice and salt to taste. Finely chop chives and add to the butter once melted, before serving.

• Using scissors , split the prawn from the tail up the belly to the top of the head. , be careful not to burst any of the head juices.

• Then use a sharp knife to cut through the tail meat and split apart making sure no to split the shell on the back.

• Use your thumbs to release the muscle from the shell and carefully flatten out the prawn.

• Heat oil to 180°c and fry curry leaf , make sure not to discolour. Drain and leave on a paper towel. Cut lime and coriander, then serve.

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Grilled Asparagus With Jalna Greek Yoghurt & Chili

Grilled Asparagus With Jalna Greek Yoghurt & Chili

Ingredients

• 1 cup whole-milk Jalna Greek yogurt

• 2 tsp. finely grated lemon zest

• 2 pinch sea salt

• 2 Tbsp. fresh lemon juice

• 3 Tbsp. extra-virgin olive oil

• 1Tbsp. sriracha

• 1bunch asparagus, trimmed.

• 3 garlic cloves thinly sliced.

Method

• Whisk Greek yogurt, lemon zest and 1 pinch sea salt in a medium bowl until light and fluffy, about 1 minute.

• Is a separate mixing bowl whisk lemon juice, olive oil, Sriracha, and 1 pinch sea salt. Set dressing aside.

• Heat a grill pan or heavy fry pan over high until very hot. Massage the remaining 2 Tbsp of olive oil over the asparagus, then cook undisturbed, until browned underneath, about 2 minutes. Toss and cook, then add 3 garlic cloves, thinly sliced, during the final minute, until asparagus is browned in spots and crisp-tender and garlic is golden, about 3 minutes. Remove from heat.

• Spread reserved whipped yoghurt over a platter; arrange asparagus on top. Drizzle reserved dressing over.

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Smashed Broccoli & Lemon Picnic Tart

Smashed Broccoli & Lemon Picnic Tart

Recipe by Courtney Roulston

Dietaries – Meat-free
Serves – 4
Prep Time – 10 minutes
Cooking Time - 40 minutes

Ingredients

• 2 sheets Coles frozen puff pastry

• 1 egg, beaten

• 3 cups broccoli florets

• 1 cup Coles frozen peas

• 1 clove garlic, peeled

• ½ cup whole roast almonds

• Juice and zest of ½ lemon

• ¼ cup Squeaky Gate olive oil, plus extra to serve

• ¼ cup Parmesan cheese, plus extra to serve

• 4 Coles balls bocconcini mozzarella, roughly torn

• 1/3 cup pitted kalamata black olives, lightly crushed

• ¼ cup dill, sprigs picked

• Salt

Method

• Preheat the oven to 200 degrees C.

• Place the 2 sheets of pastry on top of each other and roll out into a rectangle.

• Place the pastry onto a lined tray and mark a border 1.5cm from the edge with a sharp knife. Spike the inside section of pastry with a fork. Brush a thin coating of egg over the pastry and bake for 25 minutes, or until golden. Set aside and allow to cool slightly.

• Blanch the broccoli for 3 minutes, then add in the peas and cook for a further 3 minutes or until tender. Run under cold water to cool then drain well. Place the broccoli and peas into a food processor with garlic, 1/3 cup of the almonds, lemon juice, oil, Parmesan, and a pinch of salt and pepper. Blitz until the mixture is a chunky pesto consistency. Roughly chop the remaining almonds.

• Spread the broccoli mixture onto the pastry. Scatter over the torn mozzarella, olives, dill, lemon zest, almonds, and a little extra olive oil and cracked pepper before serving.

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Japanese Wagyu Beef Skewers

Japanese Wagyu Beef Skewers

Recipe by Louis Tikaram

Ingredients

• 500gr Wagyu beef flank

• 1/2 cup sugar

• 2/3 cup soy sauce

• 2 tablespoons sake

• 1 small piece ginger, grated

• 1 to 2 cloves garlic, crushed

• 2 tablespoons sesame seeds, plus more to taste

• 2 tablespoons olive oil

• 2 green onions, chopped

• 6 bamboo skewers

Method

• Combine sugar, soy sauce, sake, ginger, garlic, sesame seeds, oil, and green onions in a small mixing bowl and whisk until combined.

• Slice beef flank steak into thin pieces.

• Marinate sliced beef with prepared marinade for best results, marinate beef at least two hours though any longer will make it too salty.

• Skewer several pieces of beef onto bamboo sticks. Discard marinade after meat has been skewered.

• Grill beef on a BBQ over medium to high heat for about three minutes on each side

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Snow Pea, Snap Pea & Feta Salad

Snow Pea, Snap Pea & Feta Salad

Recipe by Kitchen Garden Foundation

Serves - 6

Ingredients

• 1 large handful (about 1 cup) of sugar snap peas, topped and tailed and strings removed

• 1 large handful (about 1 cup) of snow peas, topped and tailed and strings removed

• 1 L water

• 1 handful of mint, finely chopped

• salt and pepper, to taste

• 100 g feta

Ingredients

• 1 garlic clove, peeled

• 1 tsp salt

• 2 tbsp lemon juice

• 1 tsp honey

• ¼ cup extra-virgin olive oil

Method

• Bring water to boil in the saucepan.

• Blanch the peas for 30 seconds. Drain and leave in the colander to cool.

• To make the dressing, mash the garlic and salt with the mortar and pestle, add lemon juice and honey and whisk in olive oil.

• Place cooled pea pods and mint in the mixing bowl and mix through carefully.

• Add three-quarters of the dressing to the salad and toss.

• Season to taste.

• Place salad on the serving platter, crumble feta over the top and drizzle over the

• remaining dressing.

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Pork Chop with Marmalade Mustard Sauce

Pork Chop with Marmalade Mustard Sauce

Recipe by Michael Weldon

Serves - 4
Prep Time - 10 mins
Cook Time - 10-15 mins

Ingredients

• 4 Coles pork chops

• ½ red cabbage, cut into 4 wedges

• Squeaky Gate extra virgin olive oil

• Sea salt

• Black pepper

Ingredients

• 1 onion, diced

• 2 garlic cloves, diced

• 3 tbsp Coles marmalade

• 1 tbsp Coles grain mustard

• 2 sprigs of rosemary, leaves stripped

• 1 tbsp Coles soy sauce

• ½ cup Coles chicken stock

• 2 tbsp Coles apple cider vinegar

Method

• In a saucepan, cook the onion in oil until it becomes soft. Add in the garlic and cook gently. Add the marmalade, mustard, rosemary, soy sauce, chicken stock, and vinegar. Cook and reduce until the sauce thickens up. Taste and season the sauce accordingly.

• Heat a BBQ or grill until smoking. Season the pork chops. Place them on the grill and cook to your liking, aiming for a good char and slight blackening.

• Dress the cabbage with olive oil and season with sea salt. Add it to the BBQ and grill until charred and tender.

• To serve, place the pork chops on a bed of the grilled red cabbage. Spoon the marmalade mustard sauce over the pork chops.

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Mapo Dumplings

Mapo Dumplings

Recipe by Michael Weldon

Serves - 4
Prep Time - 10 mins
Cook Time - 20 mins

Ingredients

• 1 Pack of Mr Chens Truffle mushroom dumpling

Mapo Sauce

• ¼ cup oil

• 3 dried chillies, broken into small pieces

• 2 birdseye chillies, sliced

• 2tbs Sichuan pepper corns, toasted and crushed in a mortar and pestle

• 2tbs garlic, diced

• 2tbs ginger diced

• 3oog diced button mushrooms

• 2tbs Chilli bean paste

• 1tbs fermented black beans

• 2 cup vegetable stock or water

• 1tsp corn flour, mixed into a slurry with 1tbs water

• 1tbs sesame oil

• 1tbs caster sugar

Garnish

• 3 spring onions, sliced thinly

Method

• In a wok heat the oil until smoking, add in the chillies, garlic and ginger, fry off until lightly golden. Add in the Sichuan pepper and mushrooms, fry off.

• Add in the chilli bean paste and fermented black beans, toss through the mixture. Add in the vegetable stock and cook until the stock makes a sauce. Add in the cornflour to thicken the sauce. Add in the sesame oil and sugar, mix through the sauce.

• Cook the dumplings in a steamer following the instructions on the packet.

• Add the dumplings into the Mapo sauce and gently toss through the sauce. Finish with the spring onion and serve.

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Crushed Pea, Crispy Potato & Haloumi Salad

Crushed Pea, Crispy Potato & Haloumi Salad

Recipe by Courtney Roulston

Dietaries – Meat-free, gluten-free, vegetarian
Serves – 4
Prep Time – 10 minutes
Cooking Time – 15 minutes

Ingredients

• 6 pre-boiled washed potatoes, skin on, cooled, cut into 1cm rounds

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

• Sea salt

• Coles black pepper

• 2 cups sugar snap peas, trimmed (snow peas will also work)

• 2 cups frozen baby peas, blanched, cooled

• ½ cup fresh mint, leaves picked

• ½ cup flat-leaf parsley, leaves picked

• ¼ cup dill, fronds picked

• 2 tbs malt vinegar

• 2 tsp Coles Finest maple syrup

• 1 tsp Coles Dijon mustard

• 1 lemon, to serve

• 100 g haloumi cheese

Method

• Heat a non-stick pan or flat griddle pan over medium heat. Toss the potatoes in 30ml of the oil and season with a pinch of salt. Grill the potatoes for 3-4 minutes on each side, or until crispy and golden. Remove from the pan and set aside. Place the sugar snap peas in the pan with 10ml of the oil and cook on high heat for 1-2 minutes, or until just warmed through. Set aside with the potatoes.

• Place the peas into a large mixing bowl and use the back of a fork to gently crush them. Add in the mint, parsley, dill, and lemon zest.

• Whisk together the remaining oil, malt vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper. Add the potatoes and sugar snap peas to the bowl with the peas and pour over the dressing. Gently toss everything together, then transfer to a serving platter.

• Grate the haloumi cheese over the top and finish with cracked pepper. Serve with lemon wedges on the side.

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Garlic Bread Stuffed Chicken

Garlic Bread Stuffed Chicken

Recipe by Michael Weldon

Serves – 4
Prep Time – 20 mins
Cook Time – 45-60mins

Ingredients

• 1 head of Coles garlic, peeled and chopped

• 1 bunch of parsley, chopped

• Zest of 1 lemon

• 1 block of butter, softened

• 4 cups of sourdough breadcrumbs

• Pinch of Coles sea salt

• Squeaky Gate extra virgin olive oil

• 1 whole chicken, skin separated from the breast meat carefully, and wishbone removed

Method

• In a food processor, combine the stuffing ingredients garlic, parsley, lemon zest, softened butter, sourdough breadcrumbs, and sea salt and blend into a paste.

• With a piping bag, pipe the garlic bread stuffing into the gap between the chicken skin and meat, making sure to spread the stuffing evenly.

• Optional: At this stage, you can dry the chicken skin in the fridge for 24 hrs to get extra crispy skin.

• Preheat the oven to 200°C.

• Brush the chicken skin with olive oil and season with salt.

• Place the chicken on a rack in the oven and cook for 45 mins to 1 hour until the chicken is cooked through. Check for an internal temperature of 60°C in the center of the breast. Allow the chicken to rest for 10 – 15 minutes, then carve and serve.

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Toasted Brioche with Whipped Ricotta & Pickled Cucumber

Toasted Brioche with Whipped Ricotta & Pickled Cucumber

Recipe by Michael Weldon

Serves – makes 9
Prep Time – 15 mins, plus pickling time
Cooking Time – 5 mins

Ingredients

• 3 x 1-inch thick slices brioche bread, cut from a whole loaf

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

• 160 g Coles ricotta cheese

• 2-3 tbsp Coles thickened cream

• 1 tbsp lemon juice

• 1 tsp lemon zest

• Sea salt

• 1 tin anchovies

• 1 eschalot, sliced into thin rings

• 2 tbsp dill fronds, pickled

Pickled cucumbers

• 2 small Lebanese cucumbers

• 1/3 cup apple cider vinegar

• 1 tbsp Coles Finest maple syrup

Method

• Slice the cucumbers and place them into a non-reactive bowl. Sprinkle with sea salt and stir through the vinegar and maple syrup. Set aside for 30 minutes to quick pickle.

• Trim the crusts from the brioche bread. Heat the oil in a non-stick frying pan and toast the bread for 1-2 minutes on each side, or until golden and crisp. Allow to cool, then slice each piece into 3 thick fingers.

• Place the ricotta, cream, lemon juice, lemon zest, and a pinch of salt into a bowl and whisk until smooth. Transfer to a zip lock bag and set aside.

• Place the brioche fingers onto a clean board. Snip the corners of the zip lock bag and pipe the ricotta mixture onto the bread. Cover the ricotta with slices of the pickled cucumber and an anchovy fillet. Scatter with eschalot rings, a drizzle of extra virgin olive oil, and dill fronds before serving.

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Tikka Lamb Chops with Pistachio Crumbs

Tikka Lamb Chops with Pistachio Crumbs

Recipe by Anjali Pathak

Serves – 4
Prep Time – 5 mins
Cook Time – 10 mins

Ingredients

Tikka Lamb Chops

• 12 lamb cutlets

• 3 tbsp Patak’s Tikka Masala Paste

• 2 tbsp Greek yoghurt

Pistachio Crumbs

• 100g shelled pistachios

• Zest of 1 lemon

• 1 heaped tsp brown sugar

• Good pinch of salt

Serve with

• 1 tbsp Patak’s Lime Pickle

• 4 tbsp Greek yogurt

• Few sprigs fresh coriander leaves

• Rocket Salad

• Patak’s Mini Pappadums

Method

• Heat a grill pan or BBQ over medium heat.

• In a bowl mix together Patak’s Tikka Masala paste and yoghurt. Rub all over the lamb cutlets. Marinate for a few hours or even overnight if you have time.

• Gill the cutlets for a couple of minutes each side or cooked to your liking remove and allow to rest

• In the meantime make the pistachio crumbs. Using a small food processor, whizz the pistachios with the lemon zest, sugar, a good pinch of salt until coarse.

• Set aside and make a speedy lime yoghurt.

• Whizz the Patak’s lime pickle with the yoghurt and fresh coriander.

• Dress a serving platter with Lime Yoghurt. Place the Tikka Lamb Chops on top and add the Pistachio Crumbs plied high on the side.

• Serve with a dressed rocket salad and Patak’s Mini Pappadums for dipping.

• The bulb with soften and turn golden brown and utterly delicious.

• Squeeze out the soft garlic cloves, crush with the back of a fork and stir in the yoghurt, fresh coriander and season with salt.

• Serve the Roast Tandoori Salmon with salad, Patak’s Mini Pappadums and Garlic Coriander Raita.

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Sweet Corn and Black Bean Fritters

Sweet Corn and Black Bean Fritters

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 20mins

Ingredients

• 1 can sweet corn

• 1 can black beans, drained and rinsed

• ½ cup plain flour

• 1/2 tsp baking powder

• 1 tsp Coles cumin powder

• 1/2 cup Jalna Greek yoghurt

• 2 tbsp Coles diced pickled jalapenos

• 2 spring onions, sliced

Coriander Yoghurt Sauce

• 1 cup Jalna Greek yoghurt

• 1 bunch of coriander

• 1 lime

• Coles sea salt

• Squeaky Gate extra virgin olive oil

Garnish

• ½ cup feta cheese, crumbled

Method

• In a bowl mix together the sweet corn, beans, jalapenos, spring onion and a pinch of salt. Mix in the yoghurt.

• In second bowl mix together the dry ingredients. Add the dry ingredients into the wet and fold together into a batter.

• In a jug combine the yoghurt, coriander, lime and a pinch of salt. Blend into a smooth green sauce.

• In a frypan over a medium heat add a drizzle of oil and spoon in the batter. Cook till golden and flip and cook the other side until golden. Repeat the process until all the fritters are cooked.

• Serve the fritters with a drizzle of coriander yoghurt and some crumbled feta.

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Pork Patty Noodle Salad

Pork Patty Noodle Salad

Recipe by Courtney Roulston

Serves - 4
Prep Time - 10 mins
Cook Time - 15-20 mins

Ingredients

• 1 x 500 g pack Coles pork mince

• 1 long red chilli, half sliced, half finely chopped

• 1/4 bunch coriander, stems finely chopped & leaves separated

• 2 cloves garlic, grated

• 1 tbsp ginger, grated

• 2 tbsp fish sauce

• 2 green spring onions, thinly sliced

• 1 tbsp rice wine vinegar

• 1 lime

• 1 tbsp brown sugar

• 3 large carrots, peeled, grated

• 2 cups savoy cabbage, shaved

• 1 cup mint leaves, picked

• 2 baby gem lettuce, leaves separated

• Vermicelli rice noodles

Method

• Place the pork mince into a large bowl and mix through the finely chopped coriander stems, grated garlic, grated ginger, 1 tablespoon of fish sauce, and thinly sliced spring onions.

• Divide the mince into 12 balls and shape them into round patties.

• Heat a non-stick frying pan or BBQ over medium heat and cook the patties for 3 minutes each side, or until golden on the outside and cooked through. Place them onto a tray and set aside in a warm area to rest.

• Meanwhile, whisk together the rice wine vinegar, half of the lime juice, brown sugar, remaining fish sauce, and chopped chilli in a bowl.

• Prepare the vermicelli rice noodles according to package instructions. Drain and set aside.

• To assemble the salad, place the rice noodles onto serving plates and top them with the lettuce leaves, grated carrot, shaved cabbage, mint leaves, and coriander leaves. Top with the warm pork patties and drizzle with the dressing. Serve with remaining lime wedges.

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