Oat, Onion & Bacon Stuffed Roast Chicken

Oat, Onion & Bacon Stuffed Roast Chicken

Recipe by Michael Weldon

Serves: 4
Prep Time: 20 mins
Cook Time: 50-60 mins

Ingredients

• 1 cup Red Tractor creamy oats

  2 cups chicken stock

  200g streaky bacon, cut into thin slices

  1 brown onion, diced

  2 garlic cloves, sliced

  ½ bunch parsley, chopped

  ½ bunch sage, sliced

  1 sprig rosemary, leaves stripped and chopped

  1 lemon, zest and juice

  50g butter

  Coles Sea salt

  Coles Black pepper

  1 whole chicken, approximately 1.5kg

  1 head of fennel, cut into eighths

  1 leek, cut into 2cm rounds

Method

• In a saucepan over medium-high heat, fry the bacon until crispy. Add in the onion and fry until softened, adding a splash of olive oil if needed. Once softened, add in the garlic and cook for a minute or so. Remove from the saucepan and reserve on a plate.

  In the same saucepan, heat the stock until simmering, add in the oats and cook until thickened and hydrated. Add the bacon and onion into the mixture and remove from the heat.

  Once cooled slightly, add in the herbs, lemon, butter, a pinch of pepper, and salt to balance. Fully cool.

  Preheat an oven to 190°C. Season the cavity of the chicken, then spoon in the stuffing. Tie the legs together to hold in the stuffing. Season the skin of the chicken with sea salt and drizzle with olive oil.

  Spread the fennel and leek on the base of a roasting dish. Season with salt and drizzle with olive oil. Place the chicken on top and roast until cooked through, then rest.

  Carve and serve with the stuffing spooned out of the cavity and the roasted veggies on the side.

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Tortilla de Patatas - Spanish Tortillas

Tortilla de Patatas - Spanish Tortillas

Recipe by Miguel Guadix

Ingredients

• 800g potatoes, peeled and sliced 0.5 cm
  6 eggs 3 cups oil
  Sea salt

Method

• Wash the potatoes until the water runs clear to remove the starch.

  In a large bowl, beat the eggs until frothy and set aside.

  In a 20 cm non-stick frying pan, heat the oil over medium heat. Add the potatoes and gently fry until they release water; the oil will stop bubbling when they are cooked. Softened will work too.

  Remove the potatoes from the heat and add them directly to the egg mixture. Whisk to break down the potatoes, ensuring the egg is emulsified with the potato. Don't overdo it; just avoid making a purée. Leave it on the side for 15 minutes.

  Add a couple of tablespoons of oil back into the pan and place it over medium heat. Pour in the egg mixture. Gently cook the tortilla, stirring and shaking it the entire time it cooks. You want to set the outside but keep the centre slightly custardy and soft. Once the tortilla is cooked halfway, and the underside is golden, use a plate to help flip the tortilla and repeat the process on the other side.

  Once the tortilla is cooked, transfer it onto a plate and cut it into portions like a cake. Serve it with a garden salad, toasted bread, and some garlic aioli.

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Spaghetti Mussels Bianco

Spaghetti Mussels Bianco

Recipe by Courtney Roulston

Serves – 4
Prep Time – 10 minutes
Cooking Time – 15 minutes

Ingredients

• 400 g San Remo tubular spaghetti

  ¼ cup (60ml) Squeaky Gate extra virgin olive oil

  Sea salt

  black pepper

  1 small brown onion, sliced into thin wedges

  3 cloves garlic, finely chopped

  1 long red chili, finely chopped (optional)

  ½ bunch flat-leaf parsley, stalks finely sliced, leaves chopped

  ¾ cup dry white wine

  1 kg fresh black mussels, cleaned

  2 fresh truss tomatoes, deseeded, diced

  1 lemon, to serve

Method

• Bring a large pot of salted water to a boil and cook the spaghetti for 10-12 minutes, or until al dente. Drain and reserve ½ cup of the cooking liquid.

  Meanwhile, heat 2 tablespoons of the oil in a large high-sided frying pan over medium heat. Cook the onion and garlic for 1-2 minutes to soften slightly. Add the parsley stalks and white wine, then bring to a simmer.

  Turn up the heat to high and add the mussels. Cover with a lid and cook for 3-4 minutes, shaking the pan occasionally, until all the mussels have opened.

  Stir in the tomatoes and add the drained pasta to the pan. Cook for 1-2 minutes, adding a little reserved pasta water if needed. Stir in the parsley leaves and finish with lemon zest, a squeeze of lemon juice, and season with salt and cracked black pepper before serving.

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Jackfruit Tacos

Jackfruit Tacos

Recipe by Courtney Roulston

Dietaries – Vegetarian, Vegan
Serves – 4
Prep Time – 10 minutes
Cooking Time – 15 minutes

Ingredients

• 1 can Coles Nature's kitchen jackfruit, drained

  2 tbsp Squeaky Gate extra virgin olive oil

  1 white onion, half sliced, half diced

  2 cloves garlic, minced

  ½ cup vegetable stock

  1 tsp Coles ground cumin

  1 tsp Coles smoked paprika

  1 tsp Coles dried oregano

  2 tsp Coles Finest maple syrup

  1 ripe avocado, peeled

  2 limes

  1 cup coriander sprigs

  Pinch of Coles Sea salt

  Coles Black pepper

  12 small tortillas, warmed

Method

• Chop the jackfruit chunks into thin slices from the core to the outside edge to make sure the tougher core section is chopped up as much as possible.

  Heat the oil in a large non-stick frying pan and cook the onion and garlic for 2 minutes to soften. Add in the chopped jackfruit along with the cumin, paprika, and oregano. Let the spices cook off then pour in the stock, half the maple syrup, salt, and pepper. Continue to cook for 5 minutes, or until the jackfruit has softened and the stock has been absorbed.

  Meanwhile, place the avocado flesh into a blender with the juice of 1 lime, remaining maple syrup, half the coriander, a pinch of salt. Blitz until smooth and creamy.

  To serve, spoon some of the jackfruit mixture onto the base of the tacos. Drizzle with the avocado cream and scatter with diced onion, coriander sprigs, and lime wedges on the side.

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Confit Garlic Aioli

Confit Garlic Aioli

Recipe by Michael Weldon

Prep Time – 10 mins
Cook Time – 45 mins

Ingredients

• Confit Garlic

  2 heads of garlic, broken up into cloves

  2 cups Squeaky Gate extra virgin olive oil

• Aioli

  15 confit garlic cloves

  3 egg yolks

  1 cup Squeaky Gate extra virgin olive oil

  1 tsp Coles Dijon mustard

  1 tbsp white wine vinegar

  Sea salt

Method

• Preheat an oven to 160°C.

  In an oven-safe dish, add the garlic cloves, cover with olive oil, and add a pinch of salt. Cover with foil and place it in the oven. Cook until the garlic is softened and has a deep caramel colour. Once cooked, leave to fully cool.

  In a jug, combine the confit garlic cloves, olive oil, egg yolks, mustard, and a pinch of sea salt. With a stick blender, blend until combined into a smooth creamy aioli. Add the vinegar, blend, and adjust seasoning to your liking.

  Store the aioli in a jar and enjoy it with sandwiches, salads, or with chips.

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Pork and Chive Dan Dan Dumplings

Pork and Chive Dan Dan Dumplings

Ingredients

• 10 Mr Chen’s Pork and chive dumplings

  4 green onions/Shallots finely sliced.

  1 tablespoon crushed peanuts

  ¼ cup picked coriander

• Dan Dan dressing

  10gr ground Sichuan pepper

  75ml water

  150gr brown sugar

  375ml Mr Chen’s soy sauce

  300ml black vinegar

  300gr Lao Gan ma crispy chili paste

  100gr minced garlic

  50ml sesame oil

Method

• Place all Dan Dan dressing ingredients into a large mixing bowl and whisk till the brown sugar is completely dissolved, set aside ready for serving.

  Bring a large pot of water to the boil and cook the Mr Chen’s pork and chive dumplings straight from the freezer for 8 minutes on the rolling boil.

  Strain the dumplings and divide into serving bowls.

  Give the Dan Dan dressing another whisk and add very generous amount over the dumplings.

  Top with sliced green onions, coriander and crushed peanuts.

  Store the remaining Dan Dan dressing in a jar for next time or enjoy with other dishes as a dipping sauce or condiment.

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Yoghurt Marinated Chicken Salad With Yoghurt Dressing

Yoghurt Marinated Chicken Salad With Yoghurt Dressing

Recipe by Courtney Roulston

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

Ingredients

• 4 large boneless chicken thighs, trimmed

  1 cup Jalna Biodynamic yoghurt

  1 large lemon

  ½ bunch dill, chopped

  2 cloves garlic, minced

  Sea salt and pepper to taste

  1 tablespoons extra virgin olive oil

  2 baby gem lettuce, washed, sliced into quarters

  1 punet baby cucumbers, sliced on an angle

  ½ red onion, sliced into thin wedges

  6 red radish, washed, sliced

  12 pitted green olives, lightly crushed (Sicilian)

  1 teaspoon Dijon mustard

  2 teaspoons honey

Method

• Place the chicken into a bowl along with ½ the yoghurt, the zest and juice of ½ lemon, ½ the dill, minced garlic, salt and pepper. Mix well to coat the chicken all over the outside.

  Heat a grill pan over a medium heat. Drizzle the chicken with oil and cook for 3 minutes each side, or until charred on the outside and cooked through. Set the chicken aside to rest while you prepare the salad.

  On a serving platter arrange the lettuce, cucumber, onion, radish and olives.

  Mix together the remaining yoghurt with mustard, remaining dill, zest and juice of ½ lemon, honey, salt and pepper.

  Slice the chicken and place onto the salad. Drizzle over the yoghurt dressing and garnish with extra dill and cracked black pepper.

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Tomato Pasta With Miso & Togarashi

Tomato Pasta With Miso & Togarashi

Recipe by Courtney Roulston

Dietaries – meat free
Serves – 4
Prep Time – 5 minutes
Cooking Time- 20 minutes

Ingredients

• 400g San Remo pasta curls

  Sea salt to taste

  1 tablespoon extra virgin olive oil, plus extra to serve

  30g butter

  ½ brown onion, sliced

  3 cloves garlic, sliced

  2 punnets Perino tomatoes

  1 tablespoon white shiro miso paste

  1 tablespoons fish sauce

  1 x 200g tub fresh mozzarella cheese or large bocconcini

  1/3 cup fresh basil, leaves picked

  2 teaspoons togarashi

Method

• Bring a large pot of salted water up to the boil and cook the pasta for 10 minutes, or until al dente. Drain the pasta and reserve 1 cup of the cooking liquid.

  Meanwhile heat the oil and butter in a large frying pan over a medium heat. Cook the onion for 1-2 minutes then add in the garlic and cook for a further minute, or until fragrant. Add in the tomatoes, miso paste and fish sauce and cook until the tomatoes are starting to split.

  Cover the pan and leave to simmer for 4-5 minutes or until the mixture is starting to turn jammy. Remove the lid and use the back of a spoon to crush the tomatoes completely. Add the pasta into the tomato sauce along with a dash of the pasta water to loosen the mixture. Cook, stirring for 1-2 minutes to finish cooking the pasta then add in half the basil leaves.

  Place the pasta into serving bowls then break over the fresh mozzarella cheese. Sprinkle over the togarashi, basil leaves and a drizzle of extra virgin olive oil before serving.

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Salt n Pepper Prawns with Lime & Japanese Mayo

Salt n Pepper Prawns with Lime & Japanese Mayo

Recipe by Louis Tikaram

Ingredients

• 1 kg small green tiger/king or banana prawns, peeled, tails and heads intact

  250 ml fish sauce

  Vegetable oil, for deep-frying

  150 g cornflour

  2 tbsp sea salt flakes, plus extra to serve

  1 tbsp white pepper, finely ground

  1 tbsp Sichuan pepper, finely ground

• Garnish

  Lime wedges

  Japanese mayo

Method

• In a mixing bowl, combine the prawns and fish sauce. Allow them to marinate for 1 minute, then remove the prawns and drain them.

  Preheat vegetable oil in a wok to 190°C.

  In a separate bowl, combine the cornflour, sea salt flakes, white pepper, and Sichuan pepper. Dust the prawns with the salt and pepper mixture, shaking off any excess, and deep-fry them in batches. Stir occasionally and cook until they turn light golden and crisp, which should take about 2-3 minutes.

  Remove the prawns from the oil and drain them on absorbent paper.

  Serve the prawns with lime wedges, Japanese mayo, and an additional sprinkle of salt mixed with white pepper and Sichuan pepper.

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Butter Chicken Sausage Rolls

Butter Chicken Sausage Rolls

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 30-40 mins

Ingredients

• 1 Onion, diced

  1 kg chicken mince

  4 tbsp Patak’s butter chicken paste

  ½ cup Coles ricotta cheese

  ¼ cup breadcrumbs

  4 sheets butter puff pastry

  2 eggs, whisked

  2 tbsp white sesame seeds

  2 tbsp black sesame seeds

Method

• In a small frypan, fry off the diced onion until softened, then let it cool.

  In a large mixing bowl, combine the cooked onion, chicken mince, Patak’s butter chicken paste, ricotta cheese, and breadcrumbs. Season the mixture with sea salt.

  Lay out the puff pastry sheets and add a log of the sausage roll filling onto each pastry sheet. Roll the pastry over the sausage mix until there is a tail of pastry hanging out. Brush the exposed pastry with egg wash. Roll up to finish the sausage roll and cut it into the size you prefer.

  Arrange the sausage rolls on a baking paper-lined tray, brush them with egg wash, and sprinkle with white and black sesame seeds.

  Cook at 180°C until the pastry is golden brown and puffed.

  Serve the butter chicken sausage rolls with a spiced yoghurt dipping sauce.

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Stir-Fried Beef Fillet Bulgogi

Stir-Fried Beef Fillet Bulgogi

Recipe by Keith Murray

Serves - 2
Prep - 30 min

Ingredients

• 350 g beef fillet (or sirloin)

  ½ sliced onion

  200g firm vegetable of your choice ( broccolini, mushroom, carrot)

  Chilli *optional

• Marinade

  4 tbsp soy

  2 tbsp sugar or to taste

  2 tbsp mirin

  ½ pear grated (or kiwi fruit)

  2cloves garlic grated

  1 tbsp sesame oil

  ½ onion grated

  Dash ground black pepper & salt to taste

• Pickled Onions

  ½ cup sugar ½ cup pure white vinegar

  ½ cup water

  Mix together and marinade for 10 mins

Method

• Marinade

  Blend all ingredients till smooth

• Beef Bulgogi

  Slice the beef thin as possible ( slice the onions and mix with the sliced beef add the marinade and leave in the fridge for 30 minutes (overnight for best results)

  Add the vegetables of your choice and mix through the beef

  Heat up a wok or heavy frying pan add a little oil and when smoking hot add the beef mix

  This can be done in batches to avoid stewing the beef

  Bulgogi means fire beef so the beef should be nice and caramelized with some flames licking of the pan to get a taste of fire in the dish

  Serve with steamed Korean sticky rice

• Pickled onions

  1 brown onion sliced fine

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Yoghurt Flatbread Manoushe

Yoghurt Flatbread Manoushe

Recipe by Michael Weldon

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

Ingredients

• 150g Jalna Greek yoghurt

  150g Self raising Flour

  1 tbsp Squeaky Gate extra virgin olive oil

  Pinch of salt

  Meat Topping

  200g Lamb mince

  1 onion

  2 garlic cloves

  4 cherry tomatoes

  ¼ bunch parsley

  1 tsp Coles smoked paprika

  1 tsp garlic powder

  1 tsp Coles cumin

  Coles Sea Salt

  Garnish

  ¼ bunch parsley, sliced thinly

  Lemon wedges on the side

Method

• In a bowl, mix together the yoghurt, flour, olive oil, and a pinch of salt. Mix and knead into a ball of dough. Allow it to rest.

  In a food processor, pulse all the topping ingredients until a sticky paste is formed.

  Roll the dough out into 4 round discs about ½ cm thick. Spread the meat mixture over the rolled-out dough.

  Heat an oven-safe frypan over medium-high heat. Add a drizzle of olive oil and cook the dough. Transfer the pan to the oven and cook for 8 minutes until the mince is cooked.

  Cut into quarters and top with parsley.

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Stanley Special Fried Rice

Stanley Special Fried Rice

Recipe by Louis Tikaram

Ingredients

• 4 prawns, peeled and cut into 1/2 cm pieces

  1 tsp Coles sesame oil

  1 tsp salt

  1 tsp sugar

  4 tbsp Squeaky Gate extra virgin olive oil

  3 cups cold cooked white rice

  2 Coles eggs

  1 green shallot, finely chopped

  1 tsp Coles light soy sauce

  1 pinch ground white pepper

Method

• In a small mixing bowl, marinate the prawns in sesame oil, salt, and sugar. Set aside.

  Heat 2 tablespoons of olive oil in a wok over medium heat. Add the prawns and cook for 1 minute, then set them aside. Wipe out the wok.

  Loosen the rice grains with your fingertips to break up any clumps.

  Heat the remaining 2 tablespoons of olive oil in the wok and swirl it around to coat the sides.

  Crack the eggs into the wok and stir with a wooden spoon to break them up while cooking. Once the eggs are fully cooked, add the rice to the wok. Stir and toss continuously until the rice starts to make a crackling sound.

  Add the green shallots and cooked prawns to the wok. Continue frying and tossing until everything is heated thoroughly.

  Season with light soy sauce, salt, and white pepper. Stir well to combine.

  Dish out the Stanley special fried rice and serve immediately.

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Tomato & Basil Risotto

Tomato & Basil Risotto

Recipe by Courtney Roulston

Dietaries – gluten free
Serves – 4
Prep Time – 5 minutes
Cooking Time- 25 minutes

Ingredients

• 1 tablespoon extra virgin olive oil, plus extra to serve

  40g butter

  1 small brown onion, finely diced

  3 cloves garlic, finely chopped

  1.5 cups Arborio rice

  1 tablespoons tomato paste

  1/3 cup (80ml) white wine *Optional

  2 punnets Perino red tomatoes

  1 litre Coles low salt chicken stock

  60g Parmesan cheese grated from a block

  1/3 cup fresh basil, leaves picked

Method

• Heat the oil and half the butter in a large frying pan over a medium heat. Add the onion and cook for 1-2 minutes, or until soft. Add the garlic and stir through for 1 minute before adding in the rice. Cook the rice for 1-2 minutes to toast slightly and to coat the rice in the oil mixture.

  Spoon in the tomato paste and cook out for 1 minute then pour in the wine and bring up to a simmer to cook out the alcohol.

  Stir through the tomatoes then pour in ½ cup of the stock. Bring the mixture up to a simmer then add in ½ cup of stock in intervals, stirring in between each addition until the rice is creamy and the tomatoes are starting to break down- This will take around 15-20 minutes.

  Take the risotto off the heat then stir through half the basil leaves, remaining butter and Parmesan cheese until well combined. Spoon onto a serving plate then grate over some extra Parmesan cheese, scatter with basil and a drizzle of extra virgin olive oil before serving.

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Bang Bang Chicken

Bang Bang Chicken

Recipe by Louis Tikaram

Ingredients

• 2 Chicken breasts

  1 knob of ginger, sliced

  2 green onions (shallots)

  1 large Lebanese cucumber

  Sauce

  2 tbsp Coles light soy sauce

  1 tbsp black vinegar

  2 tbsp Lao Gan Ma crispy chili oil

  ½ tsp sesame oil

  ¼ tsp ground Sichuan pepper

  ¼ tsp sugar

  ⅛ tsp sea salt

  1 tbsp toasted white sesame seeds

Method

• Place the chicken breasts, sliced ginger, and the bottom part of the green onions into a saucepan. Add enough water to just cover the meat.

  Bring the water to a boil, then reduce the heat to a simmer. Cover with a lid and let it cook for 10 minutes. Turn off the heat and let it sit covered for an additional 3 minutes.

  Remove the chicken from the saucepan (keep the cooking liquid) and transfer it to a plate to cool down.

  Slice the Lebanese cucumber into matchsticks and finely chop the green tops of the green onions. Set them aside.

  Using your fingers, shred the chicken into strips.

  In a bowl, mix all the sauce ingredients together with 2 tablespoons of the chicken cooking liquid.

  Place the julienned cucumber on a serving plate. Top it with the shredded chicken. Pour the sauce mixture over it. Garnish with the finely chopped green onion tops and toasted sesame seeds.

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Baked Butternut with Feta & Mint

Baked Butternut with Feta & Mint

Recipe by Anjali Pathak

Dietaries – None specified
Serves – 4
Prep Time – 10 mins
Cook Time – 60 mins

Ingredients

• 2 butternut pumpkin, cut in half lengthways and seeds removed

  4 tbsp Patak’s Butter Chicken Paste

  50 g spinach, roughly chopped

  50 g feta cheese

  2 tbsp fresh mint leaves, finely chopped

  6 sundried tomatoes, roughly chopped

  2 tbsp Patak’s Mango Chutney

  zest of 1 lemon

  salad, to serve

Method

• Preheat the oven to 200 degrees (C).

  Rub Patak’s butter chicken paste all over the pumpkin, especially on the flesh side and bake in the oven for 45 minutes, or until you can put a knife through it easily.

  In the meantime make the filling by mixing together the spinach, feta, mint and sundried tomatoes.

  When the pumpkin is soft, take it out of the oven and scoop out nearly all the flesh. Toss with the spinach mix.

  Rub the hollowed pumpkin with Patak’s mango chutney and put the filling back into the skins.

  Sprinkle over the lemon zest and roast in the oven for another 10 minutes.

  Serve with a delicious crisp salad.

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Coco's Favorite Yoghurt Pancakes with Mixed Berries

Coco's Favorite Yoghurt Pancakes with Mixed Berries

Recipe by Louis Tikaram

Ingredients

• 2 cups frozen mixed berries

  1/2 cup water

  1/4 cup sugar

  1 cup Jalna Greek yogurt

  1 cup ricotta cheese

  3 Coles eggs

  Juice of 1 lemon

  1 cup plain flour

  1/2 tsp baking soda

  Pinch of salt

  3 tsp Coles unsalted butter

Method

• Mix the berries, water, and sugar in a saucepan.

  Cook over low heat, stirring often, for 10 minutes or until the berries begin to break apart.

  Whisk together the yogurt, ricotta cheese, eggs, and lemon juice in a bowl.

  Mix the flour, baking soda, and salt in another bowl. Add the flour to the yogurt mixture and stir just until blended.

  Heat a large frying pan over medium-low heat.

  Melt 1 teaspoon of butter, then add the pancake batter in large spoonful.

  Repeat the process until all pancakes are cooked.

  Flip the pancakes when the tops begin to bubble, 3 to 5 minutes, and cook the second side until browned.

  Serve the pancakes with the warm mixed berries in dessert bowls, then top with poached berries and drizzle with the reduced syrup.

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Crispy Fish Sandwich

Crispy Fish Sandwich

Recipe by Courtney Roulston

Dietaries – Pescetarian
Serves – 2
Prep Time – 10 mins
Cooking Time – 10 mins

Ingredients

• 4 thick-cut slices of soft white bread (cut from a whole square loaf)

  50g butter, softened at room temperature

  Sea salt

  Black pepper

  1 small red onion, thinly sliced

  2 x 160 g pieces firm skinless white fish (Barramundi, snapper, cod, flathead)

  1/3 cup Coles plain flour for dusting

  2 free-range eggs, beaten

  2 cups Coles panko breadcrumbs

  Squeaky Gate extra virgin olive oil for frying

  1 cup iceberg lettuce, finely shaved

  Tartare sauce

  2/3 cup kewpie mayonnaise

  2 tbs baby capers, rinsed, chopped

  1 tbs cornichons, chopped

  Zest of ½ lemon

  1 tbs Coles American mustard

  1 tbs each flat parsley and dill, chopped

Method

• Place the tartare sauce ingredients into a bowl. Stir to combine and set aside.

• Place the onion into a small bowl of ice water with a squeeze of lemon juice and set aside for 10 minutes. Heat 1cm of oil in a large frying pan to 180 degrees C.

• Dust the fish in flour and a pinch of salt, then place into a bowl with the egg to coat the outside. Drain any excess egg from the fish, then coat it in the panko crumbs, pressing gently so the entire outside of the fish is coated. Fry the fish for 3 minutes each side, or until golden and crisp. Drain on paper towel and season with salt.

• Butter the bread, then place a spoonful of the tartare sauce onto each side. Drain the onions, then place them onto the bread with the lettuce and fried fish.

• Top with the other slice of bread and cut in half to serve.

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Tempeh Banh Mi

Tempeh Banh Mi

Recipe by Courtney Roulston

Ingredients

• 1 x 300g pack Coles Natures Kitchen Tempeh

  2 tbsp Coles soy sauce

  1 tbsp Coles Finest maple syrup

  2 tbsp kewpie mayonnaise

  3 spring onions

  1 cup coriander sprigs

  1 long red chilli, sliced

  1 long baguette, or 4 small bahn mi rolls

  Pickled Vegetarian

  2 carrots, peeled, cut into julienne

  1 cup Daikon radish, peeled, cut into julienne

  1 cup Coles rice wine vinegar

  ¼ cup white sugar

  Mushroom Pate

  40g butter

  ½ brown onion, diced

  2 cloves garlic, chopped

  300g swiss brown mushrooms

Method

• For the pickled vegetables, place the carrot and daikon into separate bowls and massage in ½ teaspoon salt into them. Bring the vinegar, sugar, and ½ cup of water to the boil in a small pot then pour over the vegetables. Set aside for 15 minutes to pickle.

  For the pate, heat half the butter in a frying pan over medium heat. Add the onion and cook for 1 minute to soften. Add in the garlic, mushrooms, and a pinch of salt and pepper. Continue to cook, stirring for 5-6 minutes, or until the mushrooms are cooked through. Remove from the pan and allow to cool slightly. Place the mushrooms into a blender and blitz with the remaining butter until smooth.

  Cut the tempeh into strips and toss in a bowl with the soy and maple syrup. Cook in a non-stick frying pan over medium heat for 2 minutes, or until golden and sticky.

  To assemble, spread the mushroom pate onto one side of the bread and the mayonnaise onto the other side. Add on pickled vegetables, tempeh, spring onions, coriander, and chili before serving.

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Moonfish Skewers with Watermelon Salad

Moonfish Skewers with Watermelon Salad

Recipe by Louis Tikaram

Ingredients

• 1 tbsp coriander seeds

  1/8 tsp each celery seeds, dried oregano, dried mint

  1/3 cup Squeaky Gate extra-virgin olive oil

  400 g moonfish, cut into 5cm cubes

  Sea salt

  Black pepper

  Watermelon Salad

  500 g watermelon, cut into 2.5cm cubes

  1 Spanish onion, thinly sliced

  2 cups baby rocket

  ¼ cup Squeaky Gate extra virgin olive oil

  1 tbsp Squeaky Gate white wine vinegar

Method

• To make the moonfish skewers, combine the herbs and spices in a mortar and pestle, then pound until coarsely ground. Transfer to a large bowl, add the olive oil, and season to taste with sea salt and freshly ground black pepper. Combine the mixture well.

  Drop the moonfish cubes into the marinade, then immediately skewer them. Cover and refrigerate for at least 30 minutes.

  Heat a barbecue or chargrill to medium heat. Cook the moonfish for 8-10 minutes, turning once or until golden and cooked through.

  For the watermelon salad, combine the watermelon, onion, and rocket in a large bowl. Mix the olive oil and vinegar, then season to taste and toss with the salad ingredients. Serve immediately with the moonfish.

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