Spicy Korean Creamed Corn

Spicy Korean Creamed Corn

Recipe by Michael Weldon

Dietaries:

Serves: 4 

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients

Gochujang butter

1 block of butter

3 tablespoons gochujang

2 tablespoons kimchi juice

1 lime, juice and zest

1 red onion, diced finely

1 tablespoon grated ginger

1 tablespoon grated garlic

4 ears of corn, kernels sliced of the cob

2 tablespoons butter

½ cup cream

½ cup cheddar cheese

¼ cup kimchi chopped finely 

Sea salt

Olive oil 

Garnish

Spring onion, sliced thinly

METHOD

In a food processor combine the butter, gochujang, kimchi juice and lime, season with a pinch of salt. Blend until evenly combined. Reserve in the fridge. 

In a frypan over a medium high heat, fry the red onion in butter and a splash of oil. Once softened add in the ginger and garlic, fry off until fragrant. 

Add in the corn and fry off until the corn softens and becomes a brighter colour. Add in the cream and reduce slightly. Add in the cheese and melt. Fold through the kimchi and taste the seasoning, adjust to your liking.

Serve in a bowl and finish with a spoon of the gochujang butter. Garnish with thinly sliced spring onion. 

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Chop Salad with Preserved Lemon & Yoghurt Dressing

Chop Salad with Preserved Lemon & Yoghurt Dressing

Recipe by Louis Tikaram

Dressing

1 cup Janla Greek yogurt 

1 preserved lemon - rinsed, flesh removed, rind minced

1 cup chopped fresh herbs - coriander, parsley, mint, dill + more for salad if you like it fresh.

1–2 teaspoons preserved lemon liquid - to taste

Salad 

4 vine ripened tomatoes, roughly chopped - leave

1 small telegraph cucumber, halved lengthways and seeds removed with the tip of a teaspoon, roughly chopped 

1 bunch spring onions, finely sliced 

1 tin Coles chickpeas, drained 

Salt and Black Pepper

METHOD

To make the salad, toss the tomatoes, cucumbers and spring onions in a bowl with some salt and pepper. Set aside while you make the dressing.

Combine all the ingredients in a bowl and whisk to combine. Refrigerate until ready to serve. The dressing keeps well for 3 to 4 days.

Toss the seasoned vegetables with the chickpeas and extra herbs then drizzle over the dressing and toss to combine. Serve immediately.

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Slow Cooked Beef Short Ribs

Slow Cooked Beef Short Ribs

Recipe by Louis Tikaram

Ingredients

1 plate short rib

1L x Kara coconut cream

3L light chicken broth or water

250 ml mega chef oyster sauce

300 ml mega chef fish sauce

4 sticks lemongrass

1 handful lime leaf

4 long red chilli

1 knob galangal

2 large eschalots

1 bunch Mint

1 bunch coriander

1 cup fresh lime juice

2 birds eye chillies

1 teaspoon dried chilli powder

2 cups white glutinous rice

METHOD

To make the hot and sour dressing:

Squeeze your limes until you have around 1 cup of fresh lime juice. Add 50 ml fish sauce, finely sliced bird’s eye chilies and dried chili powder.

Stir well, taste, add a little more fish sauce if needed. Set aside.

Roasted rice:

Soak the glutinous rice in cold water for 5 minutes, then strain.

In a medium, heavy-based pot, add the rice and dry-cook over a medium-low heat. The rice will stick and clump initially, though as it dries out it will separate and start to cook. Toast until the rice is golden and smells very nutty and toasted, around one hour.

Cool and blend to a sand-like consistency.

To braise the beef ribs:

In a large saucepan, add coconut cream, chicken broth, oyster sauce, remaining fish sauce, 2 sticks lemongrass and the lime leaves (reserve 4 nice big leaves for your salad), sliced galangal, and bring to the boil.

Add your short rib plate, cover with a lid or foil and braise in the oven for 3 to 3.5 hours at 140 degrees.

Remove the short ribs from the braising liquid; they should be tender and soft all the way through. Let cool completely and refrigerate;  this can even be done a day in advance.

Strain your coconut braising liquid and return it to a small clean pot. Reduce until the liquid is thick, flavoursome and dark in colour. Keep warm for serving.

To finish and serve.

Over a woodfire grill, BBQ or even in a frying pan, cook the cold short rib until you have a beautiful golden, crackling crust. Low and slow is best to reheat the short right through and take in as much flavour from the grill as possible.

In a large mixing bowl, add your picked mint and coriander leaves, sliced eschalots, Chilli, lemongrass and lime leaves.

When you are ready to serve, the short rib can be hot or warm. Place it on a large serving platter and generously drizzle with some braising liquid. Dress your herb salad with the hot and sour dressing and serve immediately, with a dusting of roasted rice on top.

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Cucumber and Radish Salad with Avocado Dressing

Cucumber and Radish Salad with Avocado Dressing

Recipe by  Michael Weldon

Dietaries: 

Serves: 4 

Prep Time: 10 mins

Cook Time: 10 mins

Ingredients

Dressing

1cup Jalna Greek yoghurt

1 avocado

1 jalapeno

1 lemon juice

1/3 bunch parsley

½ cup Squeaky Gate Extra Virgin olive oil

Sea salt

Breadcrumbs

½ loaf sourdough, torn into crumbs

Olive oil

2 Cucumbers, cut roughly

1 bunch radishes, quartered 

1 cup frozen, peas warmed in boiling water

1 cup sugar snaps cut thinly

1 bunch of dill, picked

1 bunch chives, cut into 1cm pieces

METHOD 

Toss the bread in a bowl with olive oil and a pinch of salt. Bake in a 180deg Celsius oven until crispy. 

In a jug combine the dressing ingredients. Blend together with a stick blender. Taste and season to your liking. 

In a large bowl combine the salad ingredients, breadcrumbs and enough dressing to coat everything. Toss and mix until everything is evenly coated in the dressing.

Serve with extra herbs on top. 

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Ultimate Prawn Summer Roll

Ultimate Prawn Summer Roll

Recipe by Courtney Roulston 

Dietaries: 

Serves: Makes 4 Rolls

Prep Time: 15 minutes 

Cooking Time: 

Ingredients

24 XL Australian Tiger prawns, peeled, de veined
2 cups Plain potato chips/crisps
1 avocado, sliced into thin wedges
8 butter lettuce leaves , washed, dried
4 Soft white rolls (Coles bakery super soft round rolls or jumbo soft white)
80g softened butter

Seafood Sauce

1 cup good quality mayonnaise
1 tablespoon tomato sauce
1 tablespoon American mustard
1 medium sized French shallot, finely diced
1 tablespoon capers, rinsed, chopped
2 tablespoons cornichons, roughly chopped
¼ cup dill sprigs, chopped
Zest and juice of ½ small lemon
1-2 splashes hot sauce (sriracha or Tobasco) Optional
Sea salt and pepper to taste

METHOD

Mix all the seafood sauce ingredients together in a bowl and set aside. 

Slice the rolls in half horizontally then butter both sides. 

Arrange the lettuce, avocado, potato chips and prawns into the rolls. 

Spoon over some of the seafood sauce then serve with lemon wedges on the side

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Flat Peach Summer Salad

Flat Peach Summer Salad

Recipe by Louis Tikaram

Ingredients

1 handful Toasted Sourdough bread chunks

1 cup cherry tomatoes

4 flat peaches

1 long red chilli 

1 garlic clove 

A pinch dried oregano

A handful of basil leaves

½ cup crumbled feta

1 lemon

3 tablespoon olive oil

Sea salt

Freshly ground pepper

METHOD

Halve the cherry tomatoes and place them into a large bowl, Slice the peaches into thick chunks, discard the stone then add to the tomato bowl. 

Halve the chilli, scraping out the seeds and pith then finely chop and add to the bowl.

Grate the garlic clove it into the bowl with the peaches and tomatoes. Add a pinch of dried oregano, tear the basil leaves, and crumble the feta in.

Grate in the lemon zest and squeeze in the juice, then add in olive oil and add a pinch of salt and pepper.

Add the toasted sourdough and fold into the salad to evenly coat! Serve immediately.

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Pork and Sauerkraut rolls with Mustard Sauce

Pork and Sauerkraut rolls with Mustard Sauce

Recipe by Michael Weldon

Dietaries: 

Serves: 4 

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients

10 Cabbage leaves, blanched until soft then refreshed in cold water 

Filling

500g Coles pork mince

200g streaky bacon, diced

1 onion, diced

½ cup coles 90 second rice

½ cup sauerkraut 

½ bunch parsley, chopped

Sea salt

Black pepper

1litre chicken stock

Mustard sauce

1 cup chicken stock from cooking the rolls.

½ cup cream

2 tablespoons whole grain mustard

1 tablespoon chopped parsley 

Sea salt

METHOD

In a frypan, cook the bacon until crispy. Add in the onion and fry off until softened. Remove everything from the pan and let it cool.

In a bowl mix together the pork mince, onion, rice, sauerkraut, parsley, lemon zest and season. Work until thoroughly mixed together. 

Add a spoon of the mince mixture onto a leaf then fold the sides in and roll up. Place into a pot with a lid seal side down. Repeat the process until all the leaves are filled and the mixture is used up.

Add the chicken stock into the pot and place over a medium heat. Cook gently until the filling in the rolls is cooked through. Keep warm. 

Take the cooking liquid from the rolls. Heat in a pan and reduce into a thick syrup. Add in the cream and reduce slightly. Add in the mustard, parsley and season. 

Serve the cabbage rolls topped with the sauce.

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French Carrot Salad

French Carrot Salad

Recipe by Courtney Roulston 

Dietaries: Meat free, vegetarian, vegan, gluten free 

Serves: 4 as a side or small starter 

Prep Time: 10 minutes 

Cooking Time: 

Ingredients

3 large carrots, peeled
1/3 cup pepita seeds, toasted, roughly crushed.
1 big handful of coriander leaves (can also use parsley, Chervil, or mint)

Dressing
2 teaspoons Dijon mustard
2 tablespoons white wine vinegar
Pinch ground white pepper
Pinch Sea salt flakes
2 teaspoons honey
3 tablespoons extra virgin olive oil

METHOD

Grate the carrots onto a large bowl then add in the pepita seeds and coriander. 

Whisk together the mustard, vinegar, pepper, salt, honey, and oil until emulsified. 

Pour the dressing over the carrots then gently toss to coat.

Place the mixture onto a serving plate and garnish with extra coriander sprigs before serving.  

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Fried Fish Penang Curry

Fried Fish Penang Curry

Recipe by Michael Weldon

Dietaries:

Serves: 4 

Prep Time: 10 mins

Cook Time: 25 mins

Ingredients

800g white fish, diced into 2-3cm pieces

1cup plain flour

1 jar Ayam Panang Curry paste

1 red onion, sliced

1 cup chicken stock

1 can coconut cream

1 tsp caster sugar

2 tablespoons fish sauce

1 cup green beans

1 bunch thai basil, leaves picked

Serve with 

Rice

Red chilli

Roasted peanuts

METHOD 

Dust the fish in the flour until coated. Shallow fry in oil until golden all over. Drain and keep in a warm place. 

In a saucepan, fry the panang curry in oil until aromatic. Add in the chicken stock and reduce slightly then add in the coconut cream. Cook for 5 minutes to gently reduce. 

Add the sugar and fish sauce, taste and balance to your liking. Add in the green beans, cook for 2 minutes. Add in the fish and basil, gently fold through the curry. 

Serve the curry topped with extra thai basil, peanuts, chilli and rice on the side.

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One-Pan Gnocchi with Cheesy Tomato Sauce

One-Pan Gnocchi with Cheesy Tomato Sauce

Recipe by Courtney Roulston

Dietaries: Vegetarian 

Serves: 4 

Prep Time: 5 minutes 

Cooking Time: 25 minutes 

Ingredients

2 tablespoons extra virgin olive oil 

1 brown onion, finely diced 

4 cloves garlic, finely chopped 

1 heaped tablespoon tomato paste 

1 x 400g can crushed tomatoes + ½ can water 

1 tablespoon fresh thyme, leaves picked 

1 cup fresh basil leaves 

½ teaspoon sugar 

Sea salt and pepper to taste 

1 x 500g pack Coles Gnocchi 

30g butter 

1x 250g tub fresh mozzarella or bocconcini cheese, drained, torn 

30g Parmesan cheese, grated fresh from a block

METHOD

Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook for 2 minutes, or until fragrant. Add in the tomato paste and fry for 1 minute before adding in the tinned tomatoes and water. Scatter in the thyme and half the basil then season with salt, pepper and sugar then bring the mixture up to a gentle simmer.

Add in the gnocchi and turn the heat down to low. Cook the gnocchi in the sauce, stirring occasionally for 8–10 minutes, or until it is tender. 

Stir in the butter then scatter with mozzarella cheese and cover with a lid for 2–3 minutes to melt the cheese. 

Grate over the Parmesan cheese and scatter with remaining basil leaves before serving.  

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Chocolate Banoffee Pots

Chocolate Banoffee Pots

Recipe by Magdalena Roze

Ingredients

3/4 cup coconut sugar

1 cup coconut cream

1 teaspoon vanilla

Sea salt 

2 bananas

1.5 cups vanilla coconut yoghurt 

PANA dark or milk chocolate for shaving 

METHOD

Place the coconut sugar in a small saucepan with a couple of tablespoons of water and bring to the boil. Have a pastry brush in a cup of water handy to clean up the sides and avoid crystallization. 

In the meantime, heat coconut cream until just before boiling. When the sugar is caramelized to your liking, gently pour in the warmed coconut, and stir it in. Cook for 5–10 minutes until creamy and then add a teaspoon of vanilla and a generous pinch of sea salt.

Allow to cool and then pour into glass serving bowls. Top with sliced banana, coconut yoghurt and a generous shaving of PANA milk or dark chocolate. 

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Grilled Eggplant with Tomato, Cucumber and Sumac Salsa

Grilled Eggplant with Tomato, Cucumber and Sumac Salsa

Recipe by Courtney Roulston 

Dietaries: Gluten free, vegetarian 

Serves: 4 as a side 

Prep Time: 15 minutes 

Cooking Time: 15 minutes

Ingredients

2 medium purple eggplants
Sea salt and pepper to taste
1/3 cup (80ml) extra virgin olive oil 

½ cup Greek yoghurt to serve 

Salsa
2 cloves garlic, finely chopped

1 teaspoon whole cumin seeds, roughly crushed
1 heaped teaspoon ground sumac, plus a little extra to serve
3 tablespoons red wine vinegar
1 tablespoon honey or maple syrup
1/2 red onion, diced
2 small Lebanese cucumbers, cut into a chunky dice
1 large heirloom tomato, roughly chopped
1 cup round mint leaves, roughly torn, plus extra to garnish

METHOD

Heat a BBQ plate to a medium heat. Slice the eggplant into 1.5cm rounds then drizzle with half the oil and a pinch of salt. Grill the eggplants on the BBQ for 5 minutes each side, or until the outside is golden and the inside is tender. 

While the eggplant is cooking, warm the remaining oil in a small saucepan. Place the garlic and cumin seeds into a large heat-proof bowl and pour over the warm oil to infuse. Stir in the sumac, vinegar and honey until emulsified.

Toss the onion, cucumber, tomato and mint leaves through the dressing. 

Arrange the eggplant onto a serving platter then spoon over the salsa mixture. Dollop with yoghurt and sprinkle with sumac and extra mint leaves before serving. 

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Poached Pear Salad with Blue Cheese Dressing

Poached Pear Salad with Blue Cheese Dressing

Recipe by Michael Weldon

Ingredients

4 pears, cored, peeled and halved

1 bottle rośe

4 thyme sprigs

2 tablespoons brown sugar

2 star anise

Blue cheese dressing

150g blue cheese

½ cup buttermilk

1 tablespoons olive oil

1 lemon, zest

1 tablespoons black pepper

Black pepper

Salt

Salad

1 pack baby butter lettuce leaves

1 head fennel, sliced thinly 

Pack baby rocket

1 red onion sliced thinly

¼ cup candied walnuts

METHOD

In a saucepan combine the wine, thyme, sugar and star anise, bring to a simmer. Add in the pears and cook covered until the pears are soft. Remove from the heat and allow to cool to room temperature. Once cooled, slice into thin strips. 

In a bowl combine the dressing ingredients and blend to smooth. 

Mix the salad ingredients with pears to combine. Dress with the blue cheese dressing. 

Serve topped with extra dressing and walnuts

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Upside Down Orange, Olive Oil, Yoghurt Cake

Upside Down Orange, Olive Oil, Yoghurt Cake

Recipe by Courtney Roulston

Dietaries: 

Serves: 8 

Prep Time: 10 minutes 

Cooking Time: 50 minutes 

Ingredients

2 oranges 

4 free range eggs

1 ½ cups Jalna Greek yoghurt, plus extra to serve 

½ cup Squeaky Gate Extra virgin olive oil 

1 cup caster sugar 

Pinch sea salt 

1 ½ cups self-raising flour 

½ cup plain flour 

1/3 cup honey to serve

1 tablespoon thyme sprigs to garnish

METHOD

Preheat the oven to 180 degrees Celsius (fan forced). Grease a 23cm cake tin with a little olive oil and line with baking paper. 

Grate the outside of the oranges with a microplane and place the zest into a large mixing bowl along with the eggs, yoghurt, oil, sugar and salt. Gently whisk until the mixture is combined and the sugar has dissolved. Sieve in the combined flours then fold through until you have a smooth batter. 

Using a small knife remove the white pith from the oranges then slice them into 6mm rounds. Arrange the orange slices into the base of the tin then pour over the batter. Place the cake into the middle rack of the oven for 45–50 minutes, or until cooked through. 

Allow the cake to cool slightly before turning out onto a serving platter. Drizzle the cake with honey and thyme sprigs before serving with a dollop of yoghurt on the side. 

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Sizzling Steak Carne Asada Tacos

Sizzling Steak Carne Asada Tacos

Recipe by Michael Weldon

Dietaries:

Serves: 4 

Prep Time: 5 mins

Cook Time: 10 mins

Ingredients

1 pack Coles thin cut scotch fillet steaks

1 pack Capsicana Sizzling Steak seasoning 

Pico de Gallo

1 punnet Cherry tomatoes(medley), sliced

½ red onion, finely diced

½ bunch coriander, stems sliced thinly

1 jalapeno, diced

1 lime juice

Olive oil

Sea salt

Sour Cream

Mexican Cheese

Tortillas

Lime

Jalapeno

METHOD

Marinate the steaks in the Capsicana Sizzling steak seasoning.

In a bowl mix together the pico de gallo salsa, add oil to dress and salt to season. 

Heat a BBQ until smoking hot. Cook the steaks till charred on both sides but still medium in the centre. Rest the steak then carve into slices. 

Serve the steak with salsa, cheese, sour cream, lime and extra chilli. 

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Broccoli and Feta Fritters with Fried Eggs

Broccoli and Feta Fritters with Fried Eggs

Recipe by Michael Weldon

Serves: 4

Prep Time: 10 mins

Cook Time: 15 mins

Ingredients

1 head of broccoli, diced then steamed until just tender

2 eggs

¼ cup plain flour

2 spring onion, sliced

¼ cup feta crumbled

¼ cup mozzarella cheese, grated

1 bunch dill, chopped

1 lemon, zest

Black pepper

Sea salt

Olive oil

4 eggs

½ bunch parsley, leaves picked

½ bunch dill, picked

1 shallot, shaved

1 tablespoon chilli crisp oil

METHOD 

In a bowl mix eggs and flour until roughly combined. Add in the broccoli, spring onion, feta, mozzarella, dill and lemon zest. Season with salt and pepper.

In a non-stick frypan over a medium high heat, cook the fritters in olive oil. Cook until golden on both sides and the filling is set. Repeat until all the fritter mix is cooked. 

In a frypan over a medium high heat fry the eggs to your liking. 

Stack the fritters on a serving plate and top with the fried eggs. Finish with the herbs dressed in a little olive oil and drizzle over the chilli crisp oil.

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Ricotta Meatballs with Spicy Chorizo Sauce

Ricotta Meatballs with Spicy Chorizo Sauce

Recipe by Michael Weldon

Dietaries: 

Serves: 4 

Prep Time: 10 mins

Cook Time: 25 mins

Ingredients

Meatballs

500g Coles Beef mince

1 onion, diced and cooked in olive oil until soft and caramelised

2 garlic cloves, grated

1 teaspoon fennel seeds, toasted and crushed

200g ricotta

100g grated Parmesan 

50g panko breadcrumbs

Pinch sea salt

Chorizo Napoli sauce

1 onion, diced finely

1 chorizo

1 teaspoon chilli flakes

1 bottle passata

Sea salt

Garnish

Parsley

Parmesan

METHOD 

In a bowl thoroughly mix together the meatball ingredients. Once combined, roll into meatballs. 

In a frying pan, cook the meatballs in olive oil until browned. Then turn down the heat and finish cooking. 

In a saucepan add the nduja and fry off. Add in the onion and fry off until softened and in chilli flakes and mix through. Add in the passata and cook down until the sauce is thick and rich.

Pour the sauce over the meatballs and cook until the meatballs are heated through,

Serve the meatballs topped with sauce. Finish with freshly grated parmesan and basil leaves.

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Zucchini Tzatziki

Zucchini Tzatziki

Recipe by Courtney Roulston 

Dietaries: Meat free, vegetarian, gluten free 

Serves: 4 

Prep Time: 15 minutes 

Cooking Time: 

Ingredients

1 large green zucchini, washed 

1.5 cups thick Greek yoghurt 

Coles Sea salt and pepper to taste 

1 small clove garlic, grated/minced 

Juice and zest of ½ lemon 

2 teaspoons honey 

½ long green chilli, seeded, finely chopped 

½ bunch chives, finely sliced plus extra to garnish 

¼ bunch round mint, chopped, plus extra to garnish 

¼ bunch dill, roughly chopped, plus extra to serve

Squeaky Gate Extra virgin olive oil to serve 

2 Large green cucumbers to serve

METHOD

Grate the zucchini into a bowl then sprinkle with a little salt to draw out the excess liquid. Leave to sit for 5 minutes then squeeze out as much liquid as possible using clean hands. 

Place the yoghurt into a mixing bowl along with the zucchini pulp, grated garlic, lemon zest, lemon juice, honey, chilli, chives, mint, dill and a pinch of salt and pepper. Mix well to combine.

Peel the cucumbers then run a fork down the outside to create some grooves then slice into rounds around 5mm in thickness. 

Place the zucchini tzatziki onto a serving plate and spread out with the back of a spoon. Garnish with cracked black pepper, mint leaves, chives, dill, lemon zest and a drizzle of extra virgin olive oil. Serve with sliced cucumbers (or raw crudites) on the side for dipping. 

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Tandoori Aloo Tikka with Raita

Tandoori Aloo Tikka with Raita

Recipe by Louis Tikaram

Ingredients

6 bamboo skewers

500gr washed Baby Potatoes (15 in total)

1 small Red capsicum, cut into 3cm squares 

1 small green capsicum, cut into 3cm squares

1 small onion, cut into 3cm squares

Lime wedges, to garnish

For marinade

1/2 cup Jalna Greek yoghurt 

1 tablespoon flour 

1 cup Pataks Tikka Masala paste

For Raita

1 cup Coles Greek Biodynamic Yoghurt 

1/2 cup cucumber, finely diced 

1 tablespoon finely chopped red onion 

2 teaspoons lime juice

1 tablespoon olive oil

1/2 teaspoon Coles ground cumin

1/2 teaspoon Coles ground coriander seed

¼ bunch mint leaves, chopped

¼ bunch coriander, chopped

1/4 teaspoon salt, more to taste

1/4 teaspoon pepper

METHOD

Set up a steaming basket and saucepan on the stove, fill with water and steam the potatoes over high heat for 15 minutes or until just cooked.

Transfer potatoes to a bowl and allow to cool, then peel skin gently. 

In a separate large bowl, combine all ingredients for the marinade and mix well.

Add the peeled potatoes, onions, red and green capsicums to marinade. Mix well and allow to marinate for at least 30 minutes.

While the vegetables are marinating, place all ingredients for the Raita in a bowl and stir together.

Refrigerate until ready to serve.

Thread the potatoes, peppers and onions on the skewers alternating between each.

Light your BBQ or heat a heavy based grill pan and oil the grill/bars then cook the skewers low and slow for around 10 minutes to get a nice, caramelized colour on the vegetables. 

Remove the skewers to a serving plate and serve with Raita on the side.

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Broken Eggs with Yoghurt and Spicy Tomato Oil

Broken Eggs with Yoghurt and Spicy Tomato Oil

Recipe by Courtney Roulston

Dietaries: Vegetarian, meat free 

Serves: 2 to share 

Prep Time: 10 mins

Cooking Time: 10 mins

Ingredients

4 free range eggs 

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

1 tablespoon white sesame seeds 

1 Lebanese cucumber. Sliced into irregular chunks 

¼ red onion, sliced 

100g Perino noir tomatoes, cut in half 

½ cup mint, leaves picked 

¼ bunch dill, fronds picked 

1 tablespoon red wine vinegar or lemon juice 

1 cup Jalna Greek yoghurt 

Sea salt and pepper to taste 

Tomato Oil

1 large vine ripe tomato 

1 clove garlic, minced 

1 teaspoon dried chilli flakes 

½ teaspoon paprika 

METHOD 

For the tomato oil, warm 60ml of the oil in a small pot over a medium heat.

Use a box grater to grate the tomato into a medium sized heat-proof bowl, discarding the skin. Add in the garlic, chilli, paprika and a pinch of salt. Pour the warm oil over to infuse and bubble. Stir and set aside. 

Toss the cucumber, onion, tomatoes, mint, dill, pinch of salt, pepper and vinegar in a bowl. Set aside. 

For the eggs, heat remaining oil in a large non-stick frying pan. Scatter in the sesame seeds then break the eggs over the top. Cook for 2 minutes, then flip the eggs over. Cook for a further minute, or until the eggs are set. Place the eggs onto a board and chop into large pieces. 

Spread the yoghurt onto the base of a serving plate.

Top with the eggs, spicy tomato oil and the cucumber salad before serving! 

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