Turkish Yoghurt Soup

Turkish Yoghurt Soup

Recipe by Louis Tikaram

Ingredients

1/2 cup rice, short grain or Arborio rice 

1.5 litres Coles chicken broth

 2 cups Jalna Greek yoghurt 

1 Coles egg

1 tablespoon Coles plain flour

Juice of 1 lemon

1 teaspoon sea salt

2 tablespoons Coles salted butter

2 tablespoons dried mint

1 teaspoon Coles chilli flakes

METHOD

Rinse the rice 2 times under running water to wash off all the starch, on the second rinse you should see the water starting to run clear, completely drain the rice then place the rice in a medium saucepan, along with the 1.5L of chicken broth then bring to a boil over medium heat. Allow the rice to cook for 15 to 20 minutes, covered with a lid to avoid evaporation until the rice grains are very soft. Remove from the heat. The cooked rice is meant to have a lot of liquid and have a soup consistency. 

While the rice is cooling, place the yoghurt, egg, lemon juice, salt and flour in a bowl and whisk well to combine all the ingredients into a thick and creamy mixture.

When the rice is finished cooking, add one ladle of the hot stock from the rice pot into the yoghurt mixture and whisk vigorously to combine. Continue to do this slowly and continuously whisk the liquid with 3 to 4 more ladles of stock, this process tempers the yoghurt and ensures it does not split when added to the pot.

Once the yoghurt is tempered, pour all of the tempered yoghurt mixture into the soup pot with the rice and stock. Whisk to combine all the ingredients, then simmer it on medium low heat for 10-15 minutes, stirring occasionally. Taste and adjust for salt.

In a small pot, melt the butter then add the dried mint and stir for 10-20 seconds. Do not leave the mint in for longer as it will burn quickly.

Pour the butter and mint drizzle into the soup pot and stir to combine.

Serve the soup in bowls and garnish with more dried mint and some chilli flakes.

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Black Forest Panettone Trifle

Black Forest Panettone Trifle

Recipe by Courtney Roulston 

Dietaries: 

Serves:  6 

Prep Time: 20 mins

Cooking Time: 5 mins 

Ingredients

1 Traditional Panettone, sliced into chunks 

300ml Coles thickened cream, whipped into soft peaks 

1 cup good quality fresh cherries to garnish 

80g Pana Organic Dark chocolate, cut into shards to garnish 

Icing sugar for dusting 

1 litre store bought chilled custard 

1 teaspoon vanilla bean paste 

2 x 250g Coles mascarpone tubs 

1 jar morello cherries, drained, juice reserved 

½ cup sugar 

1/3 cup brandy 

METHOD 

Place the morello cherry juice, sugar and brandy into a small saucepan and bring up to a simmer. Leave for 5 minutes to reduce slightly then take off the heat and allow to cool. 

Fold together the custard, vanilla and mascarpone until smooth and thick. 

Arrange the chunks of panettone and morello cherries onto the base of a glass trifle dish. Top with a layer of the custard mixture and repeat until all the panettone, morello cherries and custard is used (should be around 3 layers). 

Spoon the whipped cream on top, then arrange the fresh cherries and chocolate shards. Dust with icing sugar before serving.

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Korma Spiced Barramundi in Banana Leaf

Korma Spiced Barramundi in Banana Leaf

Recipe by Louis Tikaram

Ingredients

1 x 200g Barramundi fillet  

2 tablespoons coconut oil 

1 x cup Patak’s Korma paste (Curry paste)

5 x Thai lime leaves 

¼ cup palm sugar 

2 tablespoons oyster sauce 

2 tablespoons fish sauce 

2 large fresh banana leaves 

1 x stick lemongrass thinly sliced 

2 tablespoons Patak’s lime pickle

METHOD

Heat the coconut oil in a medium pot over a low heat till melted.

Add the curry paste, lime leaves and continuously stir for 10minutes until very fragrant and aromatic. 

Season with, palm sugar, oyster sauce & fish sauce, continue to cook over a low heat till sugar is melted and oil has split away from the paste. 

Turn off the heat and set aside. 

On the grill slowly drag the banana leaves over the flames till warm and shiny.

Add a big spoon of Korma paste onto the banana leaf and spread out to resemble the size of the barramundi. Sprinkle some Thai basil leaves, lemon grass, then add the fish. Repeat this on the top side of the fish then wrap the banana leaf nice and tight.

Place the banana leaf parcel onto the grill over low heat and cook for 10 minutes, flip and do the same on the other side.

Take the fish off the grill, unwrap, and garnish with some extra Thai basil leaves, lemongrass and Pataks lime pickle!

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Baked Brie in Sourdough

Baked Brie in Sourdough

Recipe by Magdalena Roze

Ingredients

150–200 g wheel or triangle of ripe brie, camembert or washed rind cheese

1 round loaf of sourdough

100 g butter, thinly sliced

8 sage leaves

2 rosemary sprigs

40 g (¼ cup) roasted hazelnuts, coarsely chopped

100 g honey (with honeycomb if possible) 

4 ripe figs, cut into wedges

METHOD 

Preheat the oven to 180°C and line a baking tray with baking paper. Put the cheese on the bread and use a sharp knife to cut a circle or triangle around it, matching the cheese shape. Scoop out the bread inside to fit the cheese.

Make cuts around the loaf about 2 cm apart, but don’t cut all the way through.

Put the cheese into the hollowed-out bread and stick slices of butter into the cuts around the bread. Tuck sage leaves between the cheese and bread edges. Press small bunches of rosemary needles onto the top of the cheese.

Place the bread on the lined tray and bake for 20–30 minutes until the cheese melts and the bread turns golden and crispy. Take it out of the oven and gently move the top of the cheese to show the melted inside.

Sprinkle roasted hazelnuts on top and drizzle with honey. Arrange figs around the bread and serve right away.

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Herb & Pea Salad with Yoghurt, Lemon & Almonds

Herb & Pea Salad with Yoghurt, Lemon & Almonds

Recipe by Courtney Roulston 

Dietaries: Meat free, Vegetarian, gluten free 

Serves: 4 as a side 

Prep Time: 10 minutes 

Cooking Time: 5 minutes 

Ingredients

2 cups frozen peas, cooked, cooled 

Sea salt and pepper to taste 

1.5 cups raw snow peas, trimmed, sliced into strips 

½ cup roasted whole almonds, roughly chopped 

2 spring onions, finely sliced 

1 cup round mint, leaves picked 

1 cup flat leaf parsley, roughly chopped 

½ cup dill, roughly chopped 

1 cup Jalna Greek yoghurt to serve 

Dressing:

2 cloves garlic, finely chopped 

1 long red chilli, sliced 

¼ cup (60ml) extra virgin olive oil 

Zest and juice of 1 small lemon 

2 teaspoons honey

METHOD

For the dressing, heat the oil in a small pot over a medium heat. Place the garlic and chilli into a small heat-proof bowl and pour the oil over to infuse. Stir in salt, pepper, lemon juice and honey then set aside. 

In a large mixing bowl add the peas, snow peas, almonds, spring onions, mint, parsley, dill and lemon zest. Pour over the dressing and gently toss to coat. 

Spoon the yoghurt onto the base of a serving plate to make a bed for the salad. 

Spoon the salad over the yoghurt and top with some extra mint leaves before serving.

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Grilled Flat Nectarine, Macadamia and Burrata

Grilled Flat Nectarine, Macadamia and Burrata

Recipe by Louis Tikaram

Ingredients

3 ripe flat nectarines

1 handful toasted macadamias

3 tablespoons extra virgin olive oil

2 tablespoons squeaky gate aged balsamic vinegar

1 teaspoon honey

2 x medium sized burrata

1 cup baby rocket

1 cup basil leaves 

Pinch of chilli flakes

Pinch of salt 

Cracked pepper 

METHOD 

Heat a grill pan or BBQ over a high heat and generously brush the nectarine slices with some of the olive oil and season with salt. Grill for 1–2 mins on each side until charred and caramelised. 

Remove and set aside on a large serving plate.

In a medium mixing bowl make a simple dressing by whisking the olive oil, vinegar and honey together. Then season to taste with some salt and cracked pepper. 

Add the burrata to the nectarine serving plate and slightly cut the top to open. Arrange the rocket and basil around the cheese and drizzle over the dressing. Finally, scatter the macadamias and sprinkle with a pinch of chilli flakes to serve.

Crispy Tuna and Pea Cakes with Dill & Chopped Egg Tartare

Crispy Tuna and Pea Cakes with Dill & Chopped Egg Tartare

Recipe by Courtney Roulston 

Serves: 4 

Prep Time: 15 minutes 

Cooking Time: 20 minutes 

Ingredients

3 Carisma potatoes, skin on, roughly chopped 

2/3 cup frozen peas 

2 x 185g Coles MSC tuna, drained 

3 green spring onions, finely sliced 

¼ cup dill, chopped, plus extra to serve 

2 tablespoons of capers, chopped, divided

5 Coles free range eggs 

2 tablespoons plain flour, plus extra for dusting 

3 cups panko breadcrumbs 

Oil for frying 

½ cup Coles whole egg mayonnaise 

1 tablespoon cornichons, finely chopped 

2 teaspoons Coles Dijon mustard 

½ long green chilli, finely chopped 

1 lemon 

Coles Sea salt

Coles Black pepper

METHOD

Place the potatoes into a pot of salted water over high heat. Bring up to the boil and cook for 10 minutes, or until tender. Add the peas and cook for a further 2-3 minutes,then drain. Mash the potatoes and peas until smooth, and set aside to cool slightly. Boil 2 of the eggs in a small pot of salted water for 8 minutes, then peel and set aside. 

In a large mixing bowl add the drained tuna, salt, pepper, one of the eggs, two of the spring onions, dill, half the capers and flour. Add in the cooled potato mixture and mix well until combined. 

Place one cup of flour, two of the eggs and breadcrumbs in three separate mixing bowls. Shape the tuna mixture into 8 patties, then dust each one in the flour, dip in egg, and coat in breadcrumbs. 

Heat the oil over a medium heat. Add the tuna patties in batches and cook for 2–3 minutes each side, or until golden and crisp. Season with salt and set aside on a paper towel to drain.

Mix the mayonnaise with remaining spring onion, remaining capers, cornichons, mustard, chilli, zest and juice of ¼ lemon, and the chopped boiled eggs. 

Serve the tuna cakes with the sauce, lemon wedges, and a green salad on the side. 

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Soy Butter Spicy Mushroom Noodles

Soy Butter Spicy Mushroom Noodles

Recipe by Courtney Roulston 

Dietaries:  Meat free

Serves:  4 with other sides 

Prep Time: 10 mins

Cooking Time: 15 mins

Ingredients

600g mixed mushrooms (brown, shitake, button etc.) 

40g butter 

1 tablespoon fresh ginger, finely julienne 

3 cloves garlic, finely chopped 

4 spring onions, white parts sliced, green parts cut into 10cm lengths in cold water 

400g Coles Asia ready to eat hokkien noodles 

½ teaspoon black pepper 

2 tablespoons oyster sauce 

2 tablespoons light soy sauce 

1 tablespoon honey or sugar 

2 teaspoons sesame oil 

2 teaspoons corn flour

1 Lebanese cucumber, sliced into matchsticks

1 tablespoon chilli crunch oil 

  METHOD

Heat a wok over a high heat. Add the mushrooms and butter then stir fry for 3 minutes, or until starting to caramelise. 

Toss in the ginger, garlic, white parts of the spring onions and the black pepper. Continue to cook, stirring occasionally for 2-3 minutes.

Add in the noodles along with a splash of water to help them steam and revive. Pour in the oyster sauce, soy sauce, honey and sesame oil, then toss to coat. Once the sauce is bubbling, mix the cornflour into ¼ cup of water then toss through the noodles to thicken the sauce and become glossy.

Place the noodles onto a serving platter then top with the green parts of the spring onion, sliced cucumber and a drizzle of chilli oil.

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Eggs, Greens and Cheese Pie

Eggs, Greens and Cheese Pie

Recipe by Magdalena Roze

Ingredients

Squeaky Gate Olive oil

375g filo pastry, thawed

500g mixed greens (spinach, kale, silverbeet leaves), chopped

1 brown onion, finely diced

2-3 garlic cloves, crushed

200g feta

200g ricotta

1/2 teaspoon ground nutmeg

2 tablespoons breadcrumbs

Zest of 1/2 lemon

1/4 cup mint leaves, chopped

1/4 cup parsley, chopped

1/4 cup dill, chopped

Salt and pepper

11 eggs (or a dozen, depending on the size of the eggs)

2 tablespoons sesame seeds

Lemon wedges, to serve

METHOD

Preheat the oven to 180°C and grease a 28 cm round dish or cast-iron pan with olive oil.  

Cover filo sheets with a damp tea towel.  

In a large pot, cook greens with lid on until wilted. Drain, cool, squeeze out excess water, and roughly chop.  

Sauté onion in olive oil until soft and golden, then cool.  

Combine greens, onion, garlic, ricotta, nutmeg, lemon zest, herbs, and crumbled feta in a bowl. Add beaten eggs and breadcrumbs; mix gently.  

Layer filo sheets on overlapped baking paper, brushing each layer with olive oil as you go, rotating sheets to form a large square. Transfer filo into pan, pressing in gently.  

Spread filling evenly. Crack 9–10 eggs over the top, keeping yolks intact and spaced out. Trim excess filo, fold edges in, drizzle with olive oil, sprinkle sesame seeds.  

Bake for 45 minutes until golden. If browning too fast, reduce heat to 160°C. Cool 10 minutes before serving with lemon wedges.  

Tip: To center one yolk, make a small divot in the filling before adding eggs.

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Vindaloo Prawns baked in Banana Leaf

Vindaloo Prawns baked in Banana Leaf

Recipe by Michael Weldon

Serves: 4 

Prep Time:  5 mins

Cook Time: 10 mins

Ingredients

12 XL King Prawns, cut down the back and remove intestine

1 red onion, diced

1 jar Pataks Vindaloo Spice paste

½ tin diced tomatoes

1 tablespoon white vinegar

4 frozen banana leaves

½ bunch coriander

2 green chillies

2 limes

METHOD

In a frying pan cook off the onion in oil then add in the curry paste and cook out. Add in the tomatoes and a pinch of salt, cook until thickened slightly. Add in the vinegar and taste the seasoning, adjust if needed. Allow the mix to cool. 

In a bowl coat the prawns in the vindaloo paste. Place the prawns on the banana leaves and add the coriander and chilli. Wrap into parcels and tie or skewer to hold together. 

Cook in the oven or BBQ with the lid down for  12 –15 minutes. 

Once the prawns are cooked, place the parcels onto a platter with limes on the side to squeeze over the top. 

Serve with bread or rice to get the most out of the sauce. Also have loads of napkins ready when eating!

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Carrot Cake Bircher Muesli

Carrot Cake Bircher Muesli

Recipe by Magdalena Roze

Ingredients

1 cup rolled oats

1 medium carrot, grated

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 cup chopped nuts

1/4 cup mixed seeds (sunflower, pepitas, linseeds, chia)

2 tablespoons shredded coconut

2 tablespoons raisins

2/3 cup Jalna Greek Yoghurt or Biodynamic Yoghurt

1 cup milk of choice

Maple syrup or honey to taste

Pinch of Coles Sea salt

1 apple, grated

To serve: chopped nuts, seeds, extra fruit if desired

METHOD

To make the Bircher place all the ingredients except for honey/maple and grated apple in a medium sized bowl and mix until well combined. 

Cover and refrigerate overnight. 

When ready to eat, stir in grated apple and add honey/maple to taste.

Enjoy the carrot cake Bircher as is or top with extra nuts/seeds and fresh fruit like banana if desired.

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Almond Crusted baked Tuna with Herb Salad

Almond Crusted baked Tuna with Herb Salad

Recipe by – Michael Weldon

Serves: 4 

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients

4 tuna steaks

1 tablespoon Coles Dijon mustard

1 cup Australian almonds, crushed

½ bunch parsley, chopped

1 lemon, zest

Herb salad

½ bunch parsley, leaves picked

½ bunch dill, leaves picked

½ bunch chives, cut into 1 cm pieces

Squeaky Gate Olive Oil, to serve

METHOD

In a bowl mix the crushed almonds, chopped parsley and lemon zest. 

Brush the steaks with mustard then press into the almond mix to coat in the crush. 

Place the tuna steaks on a baking tray. Bake until golden all over and just cooked in the centre. 

In a bowl, mix the herb salad ingredients together. Lightly dress with olive oil and season with a pinch of salt. 

Serve the tuna steaks topped with the herb salad and a lemon cheek.

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Yakitori Japanese Grilled Chicken Skewers

Yakitori Japanese Grilled Chicken Skewers

Recipe by Louis Tikaram

Ingredients

1/2 cup soy sauce

1/4 cup mirin

1/4 cup sake

1 tablespoon Raw sugar

8 boneless, skinless chicken thighs, cut into 3cm pieces

1 bunch of green onions, white cut into 2cm pieces

Vegetable oil, for grill

1 tablespoon Toasted sesame seeds

1 tablespoon Shichimi Togarashi

METHOD

Soak 10 small bamboo skewers in water for 30 minutes.

In a small pot over medium-high heat, bring soy sauce, mirin, sake, and raw sugar to a boil. Reduce heat to low and simmer until slightly thickened, about 5 minutes. 

Remove from heat and let cool to room temperature. 

Fold each piece of chicken in half and thread onto a skewer. Thread a piece of green onion onto the skewer. Repeat until each skewer has 4 pieces of chicken and 3 pieces of green onion. 

On a BBQ or Hibachi Grill, cook the skewers, turning occasionally, for around 4 minutes. 

After 4 minutes, begin brushing skewers with soy sauce mixture after each turn. Continue grilling for 4 to 5 minutes, brushing and turning regularly.

Arrange skewers on a platter. Brush the top of the skewers with more sauce. 

Sprinkle it with toasted sesame seeds, shichimi togarashi, and sliced green onion before serving

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Spiced Carrot Cake

Spiced Carrot Cake

Recipe by Magdalena Roze

Serves: 8–10 

Dietaries: Gluten Free

Ingredients

Cake

350g almond meal

2 teaspoons vanilla bean paste or extract

2 teaspoons ground cinnamon

2 teaspoons gluten-free baking powder

125 ml (½ cup) maple syrup 

60 ml (¼ cup) macadamia oil

Zest of ½ orange (optional)

Juice of ½ orange

3 eggs, lightly beaten

500g carrots, grated

½ cup pumpkin seeds, toasted

½ cup chopped walnuts

Icing

200g ricotta 

30 g maple syrup or honey 

Ground cinnamon, to taste

Vanilla extract, to taste

½ cup almonds, toasted

¼ cup walnuts, chopped

METHOD

Preheat the oven to 180°C. Grease a 20 cm round cake tin and line the base with baking

paper. 

Place the almond meal, vanilla, cinnamon, nutmeg and baking powder in a bowl and mix with a wooden spoon. 

Add the maple syrup, oil, orange zest (if using), orange juice and eggs, and stir until combined. 

Gently fold in the grated carrot, followed by the pumpkin seeds and walnuts.

Pour the mixture into the cake tin, making sure you leave behind a tablespoon to taste! 

Bake for 50 minutes or until a skewer inserted in the centre of the cake comes out clean. 

Leave to rest in the tin for 15 minutes, then turn out onto a wire rack and allow to cool

completely.

Meanwhile, use an electric or stand mixer to beat together the ricotta, maple syrup or honey, cinnamon, and vanilla in a bowl. Add 2 tablespoons of water and continue beating until the mixture is smooth and airy. Cover and refrigerate until needed. 

When the cake has cooled, spread the ricotta frosting on top with a spatula and top with toasted almonds and walnuts. Store in the fridge for up to 3 days. 

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Vitello Tonnato with Tuna Sauce

Vitello Tonnato with Tuna Sauce

Recipe by Louis Tikaram

Ingredients

1 cup Squeaky Gate Extra Virgin olive oil

500g veal topside

1 teaspoon Coles Sea salt 

1 teaspoon Coles Black pepper

3 egg yolks

1 teaspoon Coles Dijon mustard

Juice and zest of 2 lemons 

2 x small cans tuna 

6 anchovies 

1 garlic clove

1 tablespoon chopped dill

Caperberries

Crunchy bread to serve

METHOD

Place the tuna, anchovies, garlic, and dill in a food processor and blend until smooth. 

In a large mixing bowl, whisk the egg yolks until smooth. Gradually add the olive oil, whisking constantly until thickened and emulsified. Stir in the mustard and lemon juice, then add the blended tuna mixture, lemon zest, and a pinch of salt to season. Refrigerate until needed.

Heat 1 tablespoon of olive oil in a heavy-based frying pan over high heat. Season the veal with salt and pepper.

When the pan is smoking, sear the veal for 15 seconds on each side, until browned.

Remove from the pan and allow to cool, then wrap in cling film and chill for 1-2 hours, until firm. 

When ready to serve, unwrap the veal and use a sharp knife to slice very thinly across the grain. Arrange the meat on a serving plate and drizzle with the dill and tuna sauce.

Serve with toasted bread and caperberries. 

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Chicken Piccata

Chicken Piccata

Recipe by Michael Weldon

Serves: 4 

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients

2 Chicken breasts, butterflied and pounded thin

½ cup plain flour

Coles Sea salt

Coles Black pepper

Squeaky Gate Extra Virgin Olive oil

Butter

Sauce

1 shallot, diced finely

4 garlic cloves, thinly sliced

3 tablespoons baby capers

1 cup white wine

1 cup chicken stock

100g butter, diced

¼ bunch parsley, finely chopped

2 sprigs tarragon, chopped

1 lemon, juiced

METHOD

Season the flour with salt and pepper. Dust the chicken pieces with the flour to coat.

Heat a good drizzle of olive oil and a large piece of butter in a frypan. Once melted, add the chicken and fry until golden on the outside and cooked through. Remove from the pan and set aside to rest.

Add a drizzle of extra olive oil to the pan. Add in the shallot and garlic, gently fry off until softened. Add the capers and white wine, and cook until the wine is reduced and syrupy. 

Add the chicken stock and reduce until the sauce thickens. Finish the sauce by stirring in the butter until melted and combined. Add the lemon juice and season to taste with salt. Remove from the heat and stir in the herbs. 

Serve the chicken with the sauce spooned over the top and a side of boiled broccoli.

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Scallop Udon Noodle Soup

Scallop Udon Noodle Soup

Recipe by Louis Tikaram

Ingredients

1 piece dried kombu 

1 tablespoon Ayam soy sauce 

1 teaspoon instant dashi powder

3 cups water

1 pack (200gr) Coles Udon noodles

8-piece fresh scallops

2 stalks of green onions, sliced

1 teaspoon roasted sesame seeds 

METHOD

In a medium pot add the water and piece of kombu.

Place pot on medium heat, when the water starts boiling take out kombu.

Add your udon noodles and cook till al dente, around 5 minutes.

When the noodles are done cooking, add soy sauce and dashi powder. 

Once seasoned, add the scallops and stir well to cook the scallops evenly, they will only need 30 seconds as they will continue to cook in the soup. 

Stir and serve the noodles & scallops in a bowl.

Finish with sliced green onions and roasted sesame.

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One Pot Hainanese Chicken Rice

One Pot Hainanese Chicken Rice

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients

One whole chicken, portioned
Three cloves garlic, finely chopped
Two shallots, finely chopped
Two cups jasmine rice, rinsed
One litre Coles chicken stock
1 tbsp soy sauce
1 cup spring onions, finely sliced
One Lebanese cucumber, thinly sliced

Spring Onion Oil
¼ cup extra virgin olive oil
½ cup spring onions, green parts only, finely chopped
1 clove garlic, crushed and finely chopped
1 tbsp ginger, finely diced

To Serve
Chilli sauce
Spring onion oil

Method

Heat a large pot over medium heat. Add the chicken pieces, skin-side down, and cook for about five mins until golden and the fat has rendered. Remove the chicken and set aside.

In the same pot, add garlic and shallots, cooking until fragrant. Remove any large chicken bones, leaving the rendered fat in the pan. Pour in the chicken stock, add soy sauce and spring onions, then stir through the rice. Nestle the chicken pieces back into the pot, ensuring they are half submerged in the liquid.

Bring to a gentle boil, then reduce to a simmer. Cook uncovered until most of the liquid is absorbed, then cover and reduce to low heat. Cook for a further 15 mins or until the chicken is cooked through and the rice is tender.

Meanwhile, make the spring onion oil. Heat the olive oil in a small saucepan until just shimmering. Place the spring onions, garlic, and ginger in a heatproof bowl, then carefully pour the hot oil over the top. Stir well and set aside.

To serve, place sliced cucumber on a plate. Scoop the rice into a small bowl, then invert onto the plate to form a dome. Arrange the chicken alongside and drizzle with spring onion oil. Serve with chilli sauce and extra spring onion oil on the side.

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Mozzarella & Pesto Meatball Buns

Mozzarella & Pesto Meatball Buns

Recipe by Courtney Roulston

Serves: 8
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

500g Coles Graze Beef mince
1 egg
Sea salt and black pepper, to taste
1 tsp dried oregano
40g Parmesan cheese, finely grated
1 tbs extra virgin olive oil
1 jar Coles Mum’s Sauce Tomato & Basil
1 x 220g tub bocconcini cheese, drained
4 tbs basil pesto
8 mini Coles La Fournee brioche slider buns

Method

Place the beef mince in a large mixing bowl with the egg, salt, pepper, oregano, and Parmesan. Mix well, then roll into 8 even-sized meatballs.

Heat the olive oil in a large frying pan over medium heat. Add the meatballs and cook for 2 minutes on each side, or until browned all over. Pour in the tomato sauce, reduce the heat to low, and let the meatballs gently simmer for 10 minutes, or until fully cooked.

Tear the bocconcini and scatter over the meatballs, allowing it to melt before turning off the heat.

Slice the brioche buns in half horizontally and spread pesto onto both sides.

Place a meatball with some sauce into each bun, then serve immediately.

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Apple & Peanut Smoothie Bowl

Apple & Peanut Smoothie Bowl

Recipe by Brent Draper

Serves: 2
Prep Time: 10 minutes

Ingredients

½ cup frozen banana
1 frozen apple, chopped and peeled
1 apple, thinly sliced for garnish
1 tbs quality peanut butter
1 cup Greek yoghurt
¼ tsp cinnamon
¼ cup shaved coconut
½ cup Coles granola
1 punnet blueberries
Drizzle of maple syrup

Method

In a food processor, blitz the frozen banana and apple until smooth. Add the peanut butter, Greek yoghurt, and cinnamon, then blitz again until creamy.

Pour the smoothie mixture into a bowl and top with shaved coconut, granola, sliced apple, and blueberries. Finish with a drizzle of maple syrup before serving.

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