Tempura Corn Fritter Bao Buns

Tempura Corn Fritter Bao Buns

Recipe by Michael Weldon

Serves - 4
Prep Time - 10 minutes
Cook Time - 10 minutes

Ingredients

• ¼ cup mayo

  2 tbsp Mr Chen’s hoisin sauce

  1 tsp Mr Chen’s soy sauce

  12 Mr Chen's bao buns, steamed

  1 cucumber, sliced thinly

  Tempura batter

  ½ cup plain flour

  ½ cup corn flour

  1 cup ice cubes

  1 L ice-cold soda water

  Pinch of salt

  2 ears of corn

  1 carrot, julienned

  ¼ cabbage, shaved thinly

  2 spring onions, sliced thinly

  1 pack enoki mushrooms

Method

• In a large bowl, mix together the flours and salt. Slowly pour in the soda water until you get a thin batter that lightly coats a spoon. Add in the ice and keep chilled.

  In a bowl, mix together the mayo, hoisin, and soy sauce.

  In a second bowl, mix together the vegetables. Dust the vegetables with ¼ cup plain flour and drop them into the batter.

  In a large saucepan or deep fryer heated to 180°C, fry the tempura vegetables in batches. Cook until golden and crispy. Repeat until all the tempura is cooked.

  To assemble, spread the bun with the hoisin mayo, then add in the tempura vegetables, and finish with a couple of cucumber slices.

More like this

Summer Sweetcorn Salad

Summer Sweetcorn Salad

Recipe by Kitchen Garden Foundation

Serves - 6

Ingredients

• 4 corn cobs, husks removed

  1 tbsp Squeaky Gate extra olive oil

  1–2 lettuce heads, such as cob, leaves separated

  1–2 radishes, thinly sliced, to garnish (optional)

  For the dressing:

  1 small handful of mint, finely chopped

  1 coriander sprig, finely chopped

  1 small handful of chives or 1 spring onion, finely chopped

  1 garlic clove, finely chopped

  ¼ cup buttermilk

  ¼ tsp Coles sea salt, to taste

  ¼ tsp Coles black pepper, to taste

Method

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

  Place the chargrill pan over a medium–high heat.

  Brush each corn cob with olive oil.

  Place the cobs on the chargrill pan and cook, turning regularly, for 20 minutes until the corn is lightly charred and softened.

  Remove from the heat and set aside.

  Dressing

  Whisk all of the ingredients in the small bowl and set aside.

  Assemble the Salad

  *Carefully slice the corn kernels from the cobs. Transfer to the serving bowl along with the lettuce leaves.

  Drizzle over the dressing and toss to combine.

  Garnish with the sliced radish, if using.

More like this

Greens & Macadamia Pesto Pasta

Greens & Macadamia Pesto Pasta

Recipe by Diana Desensi

Ingredients

• 5 cups loosely packed basil

  ½ bunch cavolo nero

  ½ bunch parsley, picked

  300 ml Squeaky Gate extra virgin olive oil

  150 g macadamia nuts

  120 g Parmesan

  1 clove garlic

  ½ lemon

  Sea salt

Method

• Cook the pasta in a large saucepan with salted water. Drain the pasta, reserving pasta water.

  Meanwhile, for the pesto, process blanched cavolo nero, roasted macadamia nuts, and garlic clove until smooth.

  Add parsley, Parmesan, and drizzle olive oil to the mixture.

  Season to taste with lemon juice and salt.

  Add the pesto to the pasta and mix well, adding a little reserved pasta water to combine.

More like this

Kingfish Tostada with Burnt Orange

Kingfish Tostada with Burnt Orange

Recipe by Courtney Roulston

Dietaries – Gluten-free
Serves – makes 8

Ingredients

• ½ orange

  180 g sashimi-grade kingfish

  1 eschalot, peeled, finely diced

  1 long red chili, half sliced, half seeded and diced

  Sea salt

  2 limes

  1 ripe avocado

  1 heaped tbs sour cream

  8 small Coles corn tortillas

  Squeaky Gate extra virgin olive oil to fry

  ½ green apple

  1/3 cup coriander, sprigs picked

Method

• Heat a BBQ or grill pan over medium-high heat. Place the orange flesh side down onto the grill and cook for 4-5 minutes, or until charred and fragrant. Set aside to cool.

  Cut the fish into a 5mm x 5mm dice and place it into a non-reactive bowl with the eschalot, finely diced chili, a pinch of salt, and 1 tablespoon of extra virgin olive oil. Toss to combine, then set aside in the refrigerator.

  Heat 1cm of oil in a frying pan to 180 degrees Celsius. Cook the tortillas for 2 minutes, or until golden and crisp. Set aside on a plate lined with kitchen paper to drain.

  Place the avocado flesh in the jug of a stick blender with the sour cream, a pinch of sea salt, and the juice of ½ lime. Blitz until smooth and creamy. Squeeze the juice of ½ lime and burnt orange into the kingfish and toss to dress. Cut the apple into fine matchsticks and drizzle them with a little lime to prevent browning.

  To serve, spread the avocado mixture onto the base of the tortillas. Top with a tablespoon-sized amount of the kingfish. Add the apple on top, then scatter with sliced chili and coriander sprigs. Serve with extra lime wedges on the side.

More like this

Baked Chicken Korma with Jewelled Pilau Rice

Baked Chicken Korma with Jewelled Pilau Rice

Recipe by Anjali Pathak

Serves - 4
Prep Time - 5 minutes
Cook Time - 60 minutes

Baked Chicken Korma

• 8 skinless chicken thighs

  1 cup (280g) Greek yoghurt

  ½ jar Patak’s Korma Paste

Jewelled Pilau Rice

• 1 cup (200g) basmati rice, washed and soaked in water for 30 minutes

  Good pinch of salt

  2 tbsp vegetable oil

  1 small onion, finely sliced

  2 tbsp nuts, I like cashews and peanuts

  2 tbsp raisins

  2 tbsp pomegranate seeds

  Small handful fresh coriander leaves, roughly chopped

Method

• Preheat the oven to 200 degrees (C).

  Marinate the chicken in yoghurt and Patak’s Korma Paste in a large baking dish. This can even be done a few hours before or even overnight.

  Cover the dish with foil and bake in the oven for 1 hour.

  Fill a pan with boiling water and add a good pinch of salt. Drain the soaked rice and add to the pan.

  Allow to cook for 5-7 minutes, until the rice grains are soft.

  Drain the rice through a colander, cover and allow to steam for a few minutes.

  Place the pan back on the stove, heat the vegetable oil and fry the onions for 10 minutes until they are golden brown.

  Stir in the nuts and raisins and pour in the rice.

  Toss together with the pomegranate seeds and most of the fresh coriander

  Serve the Baked Chicken Korma with Jewelled Pilau Rice sprinkled with the remaining fresh coriander.

More like this

Barramundi in Banana Leaf

Barramundi in Banana Leaf

Recipe by Michael Weldon

Serves - 4
Prep Time - 10-15 minutes
Cook Time - 12 minutes

Ingredients

• 4 barramundi fillets, skin removed

Marinade

• 1 tbsp toasted mustard seeds

• 1 tsp toasted cumin seeds

• 1 tbsp fennel seeds

• 4 garlic cloves, grated

• 1 thumb-sized piece of ginger, grated

• ¼ cup desiccated coconut

• 2 green chillies

• 2 sprigs of curry leaves

• 2 tbsp coconut oil

• Squeaky Gate extra virgin olive oil

Garnish

• ½ bunch of coriander

• 1 red chilli

• 1 green chilli

• Serve with rice

• 4 large banana leaves, softened by moving over a hot flame

Method

• In a mortar and pestle, grind the mustard seeds, cumin seeds, and fennel seeds into a fine powder.

  Add the grated garlic and ginger to the mortar and pestle and pound into a paste. Add the chillies and curry leaves and continue to pound until a smooth paste forms. Stir in the desiccated coconut and coconut oil.

  Coat the barramundi fillets with the marinade mixture.

  Prepare the banana leaves by softening them over a hot flame. Cut the leaves into double the size of the fish fillets, ensuring they can be wrapped completely.

  Place each fish fillet in the center of a banana leaf and fold the sides and other ends to form a parcel, sealing everything inside. Place the folded side down to keep it sealed.

  Heat a grill or BBQ to medium-high heat. Brush the banana leaf parcels with olive oil and cook them for about 6 minutes on each side or until the fish is cooked through.

  Garnish with chopped coriander, sliced red chilli, and sliced green chilli. Serve with rice.

More like this

Coconut Curry White Fish

Coconut Curry White Fish

Recipe by Nornie Bero

Ingredients

• 1-1.5kg white fish (baby snapper whole)

  1 Banana leaf

  2 shallots onions

  2 spring onions

  2 garlic cloves minced

  2 tbs ginger minced.

  1 lemongrass

  1 tbs lemon myrtle

  1 tps pepperberries

  1 tsp curry powder

  1 bay leaf

  1 tbs sea salt

  ½ cup samphire

  1 whole lemon

  500 g coconut cream

  ½ cup fish stock

Method

• Cut slices into the flesh on an angle on one side of the snapper; season with sea salt and pepperberries, and drizzle with olive oil.

  Stuff fish cavity with 1 shallot, bay leaf, ½ lemongrass, ½ ginger, and 1 spring onion.

  Wrap in a banana leaf and bake for 30 minutes.

  In a medium pot, fry off shallots, ginger, garlic, lemongrass, pepperberries, lemon myrtle, and curry powder for 5 minutes. Add coconut cream, fish stock, bay leaves, and samphire, and cook for 20 minutes; season with sea salt.

  When the fish is cooked, open banana leaves, pour over curry sauce onto the fish, and bake for a further 10 minutes. Serve with a bowl of rice.

More like this

Thai Beef Tartare

Thai Beef Tartare

Recipe by Michael Weldon

Serves - 4
Prep Time - 15 minutes
Cook Time - 5 minutes

Ingredients

• 500g Coles Finest scotch fillet, diced

  2 shallots, diced

  ½ cup diced daikon

  1 bunch of coriander, stems sliced thinly, leaves saved

  ¼ cup roasted peanuts, chopped

  ¼ cup toasted rice

  1 egg yolk

  Prawn crackers

  Squeaky Gate extra virgin olive oil

Dressing

• ¼ cup fish sauce

• 3 limes, juiced

• 1 tbsp fish sauce

• 1 bird's eye chili, chopped finely

• 2 tbsp caster sugar

• 1 lemongrass stalk, chopped finely

Method

• In a bowl, mix together the dressing ingredients. Taste and adjust the balance according to your liking.

  In a larger bowl, mix the diced meat, shallots, daikon, and sliced coriander stems with the dressing. Toss everything together quickly.

  Serve immediately and garnish with an egg yolk, shaved Thai basil, coriander leaves, and kaffir lime. Sprinkle the toasted rice over the tartare. Serve with prawn crackers and lettuce cups for easy eating.

More like this

Glazed Honey & Five Spice Pork Chops

Glazed Honey & Five Spice Pork Chops

Recipe by Louis Tikaram

Ingredients

• 4 Coles free-range loin pork chops, bone-in or boneless

  Salt and pepper, to season

  1 tsp five spice powder

  2 tsp Squeaky Gate extra virgin olive oil

  1 tbsp unsalted butter

  6 cloves garlic, minced

  1/4 cup Coles honey

  1/4 cup chicken broth

  2 tbsp black Chinese vinegar

Method

• Season the pork chops with salt, pepper, and five spice powder just before cooking.

  Heat the olive oil in a frying pan over medium-high heat until hot. Sear the pork chops on both sides until golden and cooked through, about 10 minutes. Transfer the chops to a plate.

  Reduce the heat to medium. Melt the butter in the same pan, scraping up any browned bits from the bottom. Sauté the minced garlic until fragrant, then add the honey, chicken broth, and black Chinese vinegar. Increase the heat to medium-high and continue to cook until the sauce reduces and thickens into a glaze.

  Return the pork chops to the pan and continue to turn and flip them until they are fully coated with the glaze. Turn off the heat and allow the chops to rest in the pan for a few minutes.

  Remove the pork chops from the pan, slice them, and spoon the glaze over them.

  Serve the glazed pork chops with steamed Asian vegetables, rice, or noodles.

More like this

Leek & Broccoli Tart

Leek & Broccoli Tart

Recipe by Courtney Roulston

Serves – 6

Ingredients

Pastry

• Pastry

  200 g plain flour, plus extra for dusting

  ½ tsp Coles sea salt

  1½ tbsp Squeaky Gate extra-virgin olive oil

  ½ cup cold water

Filling

• 2 tbsp Squeaky Gate extra virgin olive oil

  2 leeks, finely chopped

  2 large heads of broccoli, chopped into florets

  3 Coles eggs, plus 1 yolk to glaze

  60 ml reduced-fat cream

  250 g Coles ricotta cheese

  100 g parmesan, grated

  1 pinch of Coles ground nutmeg

  Coles sea salt

  Coles black pepper, to taste

  oil for greasing

  1 tbsp parsley, finely chopped

Method

• Pastry

  Combine the flour and the salt in a large bowl and then create a well in the

  middle of the flour.

  Combine the oil and water in a small bowl and then pour the mixture into the

  well in the centre of the flour.

  Use your hands to incorporate the liquid into the flour until the dough forms a ball.

  Flour the workbench. Transfer the dough to the workbench and knead for a

  minute, then place the dough back into the large bowl. Cover with a dry tea

  towel and leave for up to an hour.

  Filling

  Preheat the oven to 200°C.

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

  Heat the oil in the frying pan over medium heat.

  Add the leek and broccoli and cook for about 5 minutes until the leek begins to soften and starts to colour.

  Remove the leek and broccoli from the heat. 

  In a large bowl, lightly whisk the eggs and cream together, then mix in the ricotta, leek, broccoli and parmesan. Season with nutmeg, plus some salt and pepper.

  Assemble & Cook the Tart

  Dry and flour the workbench then roll the pastry until it is 5–10 mm thick, any

  shape is fine.

  Place the pastry onto an oiled baking tray.

  Spoon the mixture onto the centre of the pastry, leaving a 5 cm border around the outside. Using your hand, lift and push the border over the edge of the filling.

  Beat the egg yolk in a small bowl with the fork.

  Brush the pastry with the beaten egg yolk, then bake the tart for 35–40 minutes, or until golden.

  Sprinkle the tart with chopped parsley and freshly ground black pepper.

  Cut into portions (try for the number of people in your class today) and serve.

More like this

Summer Vegetable Pasta Salad

Summer Vegetable Pasta Salad

Recipe by Michael Weldon

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

Ingredients

• 1 pack San Remo Pulse pasta

  2 red onions, cut into petals

  1 red capsicum, diced

  1 yellow capsicum, diced

  1 zucchini, sliced

  1 large eggplant, diced

  1 punnet cherry tomatoes, halved

  1 tub pitted green olives

  1 bunch parsley, chopped roughly

  Squeaky Gate extra virgin olive oil

  Coles sea salt

Dressing

• ½ cup Squeaky Gate extra virgin olive oil

• ¼ cup red wine vinegar

• 2 garlic cloves, grated

• 2 tbsp Coles wholegrain mustard

• Sea salt

Method

• In a large bowl, combine all the vegetables and dress them with olive oil and sea salt. On a frying pan or BBQ grill, grill all the vegetables until lightly charred.

  Cook the pasta following the instructions on the packet.

  In a mixing bowl, mix together all the dressing ingredients until evenly combined.

  Once cooked, drain the pasta and add it to a large bowl with the grilled vegetables, olives, and parsley. Mix together and while still hot, dress the pasta salad and toss together.

  Serve warm or cold at any picnic.

More like this

Stanley’s Wonton Soup

Stanley’s Wonton Soup

Recipe by Louis Tikaram

Ingredients

Wontons

• 250 g pork mince

  250 g chopped prawn meat

  2 tbsp Coles soy sauce

  2 tbsp garlic chives, thinly sliced

  1 tsp Coles rice wine vinegar

  1 tsp corn starch

  1 small knob of grated ginger

  1 garlic clove

  1 tsp Coles sesame oil

  1 pack square wonton wrappers

Soup

• 1 L chicken broth

  1 large knob of peeled ginger, sliced

  ¼ cup Coles soy sauce

  2 garlic cloves, smashed

  1 tbsp Coles sesame oil

Garnish

• ½ bunch of sliced green shallot

Method

• In a large bowl, mix pork, prawn, soy sauce, chives, vinegar, corn starch, ginger, garlic, and sesame oil until fully incorporated.

  Using your finger, wet the edges of the wonton wrapper with water. Place half a tablespoon of pork filling in the center of the wonton wrapper. Fold the wonton in half diagonally to create a triangle and seal the edges. Fold the two identical corners in on each other and press again to seal. Repeat until all wonton wrappers are filled.

  Bring all soup ingredients to a boil. Simmer on low for 10 minutes. Lower the wontons into the soup and cook for an additional 10 minutes. Test the seasoning, then serve into bowls and garnish with green onions.

More like this

Tomato and Ginger Braised Firm Tofu

Tomato and Ginger Braised Firm Tofu

Recipe by Michael Weldon

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

Ingredients

• 2 blocks Nature's Kitchen firm tofu

  2 shallots, sliced

  1 thumb-sized piece of ginger, julienned

  2 garlic cloves

  1 lemongrass stick, sliced thinly

  2 Birdseye chilies, sliced

  700 g bottle Coles Italian passata sauce

  1 cup Coles Liquid Real Stock Vegetable

  2 tbsp Coles soy sauce

  1 bunch Chinese broccoli, cut into 1cm pieces

  Squeaky Gate extra virgin olive oil

Garnish

• Spoon of spicy chilli crisp

• ½ bunch of coriander

Method

• In a large wok, fry off the shallots, ginger, garlic, lemongrass, and chili in oil for a couple of minutes. Once aromatic, add in the passata and rinse out the bottle with the stock. Bring to a simmer, then add the soy sauce and tofu. Cook for 10 minutes until the tofu is cooked through and soft.

  Add in the Chinese broccoli and cook until heated through.

  Serve topped with Spicy Chilli Crisp and coriander, with a bowl of rice on the side.

More like this

Fried Garlic and Ginger Noodles

Fried Garlic and Ginger Noodles

Recipe by Michael Weldon

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

Ingredients

• Squeaky Gate olive oil

  1 pack Coles Asia thin egg noodles

  5 garlic cloves, chopped

  1 large thumb-sized piece of ginger, finely diced

  2 spring onions, some tops saved for garnish

  Coles sesame seed oil

  2 tbsp Coles soy sauce

  1 tbsp crispy chili oil

Method

• Heat a wok until it is smoking. Add the olive oil, then the chopped garlic and diced ginger. Cook until they begin to take on some colour. Add in the spring onions and noodles, tossing them through the oil and starting to fry the noodles.

  Add the soy sauce and crispy chili oil to the wok, and toss to coat the noodles.

  Serve the fried garlic and ginger noodles immediately, garnished with extra spring onion tops.

More like this

My Daughter's Spring Rolls

My Daughter's Spring Rolls

Recipe by Louis Tikaram

Ingredients

• 2 L deep frying oil

  12 (25x25cm) large spring roll wrappers

Spring Roll Mix

• 200 g minced pork

  10 king prawns, peeled, veined, and chopped into 1/2 cm pieces

  2 cups grated carrot

  100 g garlic chives, cut into 2cm pieces

  6 shiitake mushrooms, thinly sliced

  2 green shallots, finely chopped

  2 cups rehydrated dried mung bean vermicelli

  2 eggs

  2 tbsp Coles oyster sauce

  1 tsp Coles sesame oil

  1/2 tsp Coles sea salt

  1/2 tsp sugar

  1/4 tsp Coles black pepper

Method

• Crack the eggs and separate one yolk into a small bowl. Beat the yolk and set it aside to use for wrapping the spring rolls. Add the remaining eggs to a large mixing bowl.

  In the large mixing bowl, add all the ingredients for the spring roll mix, including the minced pork, chopped prawns, grated carrot, garlic chives, shiitake mushrooms, green shallots, rehydrated mung bean vermicelli, oyster sauce, sesame oil, salt, sugar, and cracked black pepper. Mix well with your hands until all the ingredients are combined. Set aside.

  Place one spring roll wrapper on a clean and dry chopping board, with one of the four corners facing towards you to form a diamond shape.

  Put 3 tablespoons of the filling about 5cm above the bottom corner of the wrapper.

  Lift the bottom corner of the wrapper over the filling to wrap it, then roll it halfway up.

  Lightly press the ends of the filling on each side, then fold the left and right corners of the wrapper over the filling.

  Roll up the spring roll until only a small triangle/flap is left at the top. Brush a layer of egg yolk over the triangle, then roll again to seal it completely. Repeat to assemble all the spring rolls.

  Heat the oil for deep frying in a wok until it reaches 180°C.

  Carefully add the spring rolls to the hot oil and continue to stir gently to ensure even cooking. Fry until they become golden in colour.

  Transfer the cooked spring rolls to a plate lined with paper towels to absorb any excess oil.

  Serve the spring rolls and enjoy!

More like this

Chilled Gazpacho With Avocado & Fried Tortillas

Chilled Gazpacho With Avocado & Fried Tortillas

Recipe by Courtney Roulston

Dietaries – Vegetarian
Serves – 2
Prep Time – 15 minutes
Cooking Time – 5 minutes

Ingredients

• 3 vine-ripened tomatoes, roughly chopped

  2 small Lebanese cucumbers, roughly chopped

  1 red capsicum, seeded, chopped

  ½ red onion, peeled, chopped

  1 small clove garlic or 1 tbsp Squeaky Gate garlic-infused extra virgin olive oil

  ¼ cup blanched almonds, toasted

  1/3 cup red wine vinegar

  1 tbsp Coles honey

  1/3 cup Squeaky Gate extra virgin olive oil, plus extra to cook tortillas

  Coles Sea salt

  Coles Black pepper

  1/3 cup basil leaves, plus extra to serve

  ½ ripe avocado to serve

  2 small flour tortillas, cut into rough strips

Method

• Place the tomatoes, cucumber, capsicum, onion, garlic, almonds, vinegar, honey, and olive oil into the jug of a high-speed blender then Season with sea salt flakes and pepper.

  Blend on a low-medium speed to start breaking everything up, then turn up the speed to high and blitz for 1 minute, or until the mixture is smooth and well combined. Taste for seasoning and adjust if required. You can strain the gazpacho for a silky smooth texture, or leave as is. Place into the fridge to chill while you prepare the tortillas.

  Heat 1cm of oil in the base of a small frying pan to 170 degrees C. Fry the tortilla strips for 1 minute, or until crispy and brown. Drain on kitchen paper.

  Pour the chilled soup into serving bowls. Cut the avocado into chunks and place into the soup. Garnish with fried tortillas, basil leaves, cracked pepper, and a drizzle of extra virgin olive oil.

More like this

Camel By Campfire

Camel By Campfire

Recipe by Joachim Borenius

Ingredients

Yogurt Damper

• 1 cup Jalna Greek yogurt

• 1 tsp onion powder

• 1 tsp garlic powder

• 2 tsp oregano

• 1 tsp sea salt

• 2 cups self raising flour

• 2 tbp Squeaky Gate extra virgin olive oil

Lamb Shish

• 500 g Coarse & Fatty Lamb Mince

• 50 g brown onion

• 10 g garlic

• 5g baharat

• 30 ml mineral water

• 1 tsp bicarbonate of soda

• 2 tsp sea salt

• 1 tsp black pepper

Green Goddess

• ½ bunch coriander

• ½ bunch mint

• 100 g tahini

• 50 ml lime juice

• 20 g honey

• 10 g garlic

• 75 g ice cubes

• 75 g Squeaky Gate extra virgin olive oil

• Sea salt

• Black pepper

Tabbouleh

• 1 tomato

• 1/6 head red cabbage

• 1 small pomegranate

• ½ bunch Parsley

• 2 spring onions

• Squeaky Gate extra virgin olive oil

• Lemon juice

Method

• Mix the yogurt with the other ingredients in a bowl, but keep the flour aside. Add the flour little by little while working together to form a soft dough. Reserve some flour to roll out the dough. Let the dough rest for 15 minutes while preparing the shish. Portion the dough into small balls and roll them out nice and thin. Cook in a small pan over the fire.

  Mix all the ingredients for the lamb shish in a bowl until well combined. Shape the mixture into 70-gram balls and evenly place them onto shish skewers. Grill the skewers when ready and let them rest for a few minutes.

  Pick the herbs and blend them all in a blender until smooth. Emulsify the olive oil at the end. Season to taste with salt and pepper.

  Dice the tomato flesh, shred the cabbage, deseed the pomegranate, finely chop the parsley and its stems, and finely cut the spring onions. Mix all the ingredients together and dress lightly with lemon juice and olive oil.

More like this

Sharing Steak Sanga

Sharing Steak Sanga

Recipe by Michael Weldon

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

Ingredients

• Squeaky Gate extra virgin olive oil

  3 onions, thinly sliced

  1 x 4-pack Coles thin-cut scotch fillets

  1 x Turkish bread loaf, cut in half and grilled on the cut side only

  2 tbsp Coles Dijon mustard

  2 tbsp Coles mayo

  2 cups baby lettuce

  3 tomatoes, sliced

  Grated Gruyere cheese

  Sea salt

  Coles black pepper

Method

• In a small frypan, slowly cook the onions until caramelized. Season with salt and keep warm.

  Heat a BBQ until smoking. Season the steak with salt and brush a bit of oil. Place it on the grill and cook for 1-1.5 minutes on each side. Then, remove it from the grill and let it rest for 1 minute.

  Cut the steak into bite-sized pieces.

  Spread the Turkish bread with mayo on the top cut side and mustard on the bottom. Lay the lettuce on the base, then add the tomato slices. Season with salt and pepper. Add the steak and top with grated Gruyere cheese. Finally, add the warm caramelized onions to melt the cheese. Place the top layer of bread.

  From here, you can cut the steak sandwich into whatever size pieces you like, whether it's finger sandwiches or halves if you're really hungry.

More like this

Mr Chen’s Chicken Chow Mein

Mr Chen’s Chicken Chow Mein

Ingredients

• 1 piece chicken breast

For the sauce

• 2 tablespoons Mr Chen’s soy sauce

  1 tablespoon oyster sauce

  1 pinch cracked black pepper.

For the stir fry

• 1 packet of Mr Chen’s Thin egg noodles

  2 tablespoon canola oil

  2 green shallots chopped - white and green parts separated.

  2 cloves garlic, crushed.

  1 long red chilli, chopped.

  1 head Bok choy, sliced.

  ½ cup bean sprouts

Method

• Cut chicken breast into thin slices.

  Mix soy sauce, oyster sauce and black pepper. Set aside.

  Heat up a wok until very hot then add the oil, add the chicken slices. Fry until its just cooked and take out carefully.

  With the remaining oil in the wok add the garlic, fresh chilli, and the white part of the scallion until fragrant.

  In a boiling pot of water add the thin egg noodles, cook till tender, drain, and add to the wok.

  Toss the noodles for 1 minute then add the chicken back to the wok along with the Bok choy and bean sprouts then pour in the sauce mixture. Toss and mix until the sauce is evenly distributed, and the wok starts to sizzle again.

  Dish out into a large serving bowl and garnish with chopped green shallot.

More like this

Oat Pizza With Tomato & Mozzarella

Oat Pizza With Tomato & Mozzarella

Recipe by Courtney Roulston

Dietaries – Vegetarian
Serves – makes 1 large pizza
Prep Time – 10 minutes
Cooking Time - 30 minutes

Ingredients

• 1 cup Red Tractor Oats

  ½ cup egg whites

  Coles Sea salt

  Coles Black pepper

  ½ tsp garlic powder

  ½ tsp Coles dried oregano

  2 tsp baking powder

  1 tbsp Squeaky Gate extra virgin olive oil, plus extra to serve

Method

• Preheat the oven to 200 degrees C. Place all the oat crust ingredients into a high-speed blender and blitz until smooth.

  Heat a large non-stick frying pan over medium heat then pour the oat mixture into the pan and shape into a circle around 7mm thick. Cook on a gentle heat for 4-5 minutes, or until the edges are starting to brown and the mixture looks set. Carefully flip over and cook for a further 2-3 minutes then transfer the pizza crust onto a lined oven tray.

  Mix together the crushed tomatoes with sugar, and a pinch of salt then spread out onto the pizza. Top with a few basil leaves then tear over the mozzarella.

  Bake in the oven for 10 minutes, or until the cheese is melting. Serve with extra fresh basil leaves scattered over the top and a drizzle of oil.

More like this