Mango & Yoghurt Parfait

Mango & Yoghurt Parfait

Recipe by Louis Tikaram

Ingredients

1 large ripe mango

1 cup Jalna Greek yoghurt

1 cup thickened cream

¼ cup raw sugar

1 cup Arnott’s arrowroot biscuits

½ teaspoon vanilla essence

1 x lime

METHOD 

Mix the yogurt, cream, sugar and vanilla extract in a large bowl and whisk for 3 to 4 minutes until the sugar dissolves and the mixture becomes thick and fluffy and forms soft peaks (you can use an electric mixer if preferred).

In another bowl crush the biscuits with your hands to form consistent sized crumbs.

In 3 x water glasses, wine glasses or dessert glasses start to layer the yogurt mixture, then add a layer of the crushed biscuits, and repeat until the ingredients are used up, I usually get 3 layers of yoghurt and 3 layers of biscuit, finishing with a thin layer of biscuit on the top.

Cover loosely with cling film and refrigerate for at least 5 hours, or preferably overnight.

When ready to serve, dice the ripe mango and add to the top of the glass, I love to add a squeeze of lime and add some zest for that real summer taste.

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Harissa Grilled Squid

Harissa Grilled Squid

Recipe by Louis Tikaram

Ingredients

Squid (whole pieces)

Al Fez Harissa Paste

Extra Virgin Olive Oil

Parsley

Red Onion

Cucumber

Lemon Juice

Sea Salt

METHOD

Prepare a medium–hot barbecue grill.

Leave the squid whole and season with salt and olive oil on both sides, adding a little extra salt, then place the squid straight on the grill and cook it slowly.

In a separate mixing bowl, to create your citrus salad, add parsley, red onion, cucumber cut into spears, chilli flakes, salt, lemon juice and olive oil, then mix to combine.

On a serving plate, add a dollop of Al Fez Harissa Paste to form the base for the squid to rest on.

Slice the squid into rings, place them on the plate and add the citrus salad on the side.

Enjoy!

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Farm Veggies with Carrot Top Pesto

Farm Veggies with Carrot Top Pesto

Recipe by Magdalena Roze

Serves 4 • ½ cup leftover pesto.

Ingredients
1 bunch of small baby carrots with tops
1 bunch of radishes with leaves
250 g colourful cherry tomatoes if available (or 2 truss tomatoes)
2 cucumbers
2 tablespoons apple cider vinegar
1 teaspoon salt
500 g cottage cheese

Carrot top pesto

1½ cups (washed and drained) chopped carrot top leaves and radish leaves (from the bunch of carrots and radish)

100g nuts like macadamias.

80g pepitas

2 garlic cloves

80g parmesan

juice of 1/2 lemon 

150g olive oil

Salt and pepper

METHOD 

Cut the tops off the carrots and radishes, trim the stalks (carrot stalks are very bitter) and set aside for the pesto. Now chop your carrots, radishes, tomatoes, and cucumbers so they’re chunky enough to scoop up the cottage cheese. Place them all in a bowl with the vinegar and salt and set aside for about 30 minutes. 

For the pesto, place the leaves in a food processor and pulse until finely chopped. Add garlic, parmesan and lemon juice and pulse until smooth. Next add the olive oil and nuts and pulse until well combined but leaving nuts a little gritty. Season with salt and pepper.

To serve, spoon your cottage cheese on a large serving dish and arrange your vegetables over the top in a nice colourful mess. Generously drizzle over the pesto. If you’re entertaining, encourage your guests to eat with their hands; it always tastes better that way!

Note
Store the leftover pesto in a sealed container in the fridge and use as a delicious addition to salads.

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Chickpea Ful

Chickpea Ful

Recipe by Michael Weldon

Dietaries:

Serves: 4 

Prep Time: 5

Cook Time: 10 minutes

Ingredients

½ cup olive oil

½ red onion, diced

2 garlic cloves

1 jalapeno, sliced.

1 teaspoon cumin

1 teaspoon smoked paprika. 

2 tins of chickpeas, drained.

½ bunch parsley, chopped

1 tomato diced.

½ red onion, diced finely

1 lemon

Sea salt

METHOD

In a fry pan cook the onion in the oil until softened. Turn off the heat and let it cool.

In a mortar and pestle, crush the garlic, jalapeno’s, cumin and smoked paprika with a pinch of salt. Add the oil into the mortar and pestle and mix through. 

In the saucepan add the chickpeas and with half a can of water, cook until the chickpeas are heated through and soft. With a potato masher, mash the chickpeas until roughly broken up and creamy. Add the garlic into the pan and fold through gently heating the mix. Season with sea salt to taste. 

Serve the Ful in a bowl topped with a squeeze of lemon, extra olive oil, diced tomatoes, parsley, and chilli. Serve with flat bread on the side.

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Bok Choy with Garlic Sauce

Bok Choy with Garlic Sauce

Recipe by Courtney Roulston 

Dietaries: 

Serves: 4 as a side. 

Prep Time: 10 minutes 

Cooking Time: 10 minutes 

Ingredients

5 bunches Bok choy

Sea salt to taste 

Garlic Sauce

2 tablespoons oyster sauce 

2 tablespoons soy sauce 

1 tablespoon Chinese cooking wine 

1 tablespoon white sugar or honey 

½ teaspoon ground white pepper 

2/3 cup chicken stock

2 teaspoons sesame oil 

2 teaspoons corn flour 

2 tablespoons extra virgin olive oil 

8 cloves garlic, peeled, finely chopped 

8 sprigs fresh coriander to garnish

METHOD

In a mixing bowl combine the oyster sauce, soy sauce, cooking wine, sugar, pepper, chicken stock, sesame oil and cornflour. Whisk until combined. 

Heat a wok or frying pan over a medium-high heat. Add the oil and stir fry the garlic for 1–2 minutes, then pour in the sauce mixture. Bring up to a simmer and allow to reduce for 3–4 minutes, or until glossy. Set aside and keep warm. 

Slice the Bok choy in half then wash well to remove any dirt. Bring a large pot of salted water up to the boil. Blanch the Bok choy for 1–2 minutes, or until just cooked. Remove with a slotted spoon and allow to drain then arrange on a serving plate. 

Spoon the garlic sauce over the Bok choy then garnish with coriander before serving.

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Zucchini, Pea & Burrata Salad

Zucchini, Pea & Burrata Salad

Recipe by Magdalena Roze

Ingredients

4 medium zucchinis,

1/2 cup cooked peas

Handful rocket

1 lemon,

1 burrata

1 tablespoons honey

Olive Oil

Sea Salt

Pepper

METHOD

Shave zucchini slices using a peeler and place in a bowl. NOTE: For a warm dish, zucchini can also be sliced lengthways and grilled.

Drizzle with olive oil, use zest and juice of 1/2 lemon, season with salt and pepper. Toss together and set aside.

Shell peas if fresh, or blanch if frozen then drain.

To make the salad, arrange rocket and zucchini ribbons or grilled zucchini in a shallow bowl. Sprinkle over with peas. place burrata in the middle. Drizzle with extra lemon, olive oil and honey. Season with salt and pepper.

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Taiwanese Fried Street Chicken

Taiwanese Fried Street Chicken

Recipe by Louis Tikaram

Ingredients

Canola oil for deep frying 

4 large chicken thigh fillets, skin off/bone out 

4 tablespoons of Chinese Cooking Wine 

3 tablespoons Ayam Soy Sauce 

2 tablespoons Coles Five Spice Powder 

1 teaspoon Coles White Pepper 

4 cloves Garlic 

3 cups of Tapioca Starch 

4 tablespoons of Coles Corn flour 

2 large Coles eggs 

Seasoning:

1 tablespoon Chili Powder

1 tablespoon  Coles Paprika

1 tablespoon Coles Five-Spice Powder

1 tablespoon Coles White Pepper

1 tablespoon Coles Garlic Powder

1 tablespoon  Sea salt 

METHOD

First bash out the chicken to flatten it and marinate with soy sauce, Chinese cooking wine, five-spice powder, white pepper, and grated garlic for at least 1 hour. 

Combine all the spices to make the chicken seasoning, whisk together and set aside, my tip would be to make a big batch and store in a airtight container for a awesome seasoning you can use for almost everything.

Whisk the corn flour and eggs together in a medium mixing bowl till there are no lumps.

Add the chicken thigh to the batter and press the egg mixture into the chicken firmly to ensure the flour will stick and form a great crust.

Add the chicken to the tapioca starch pressing again then let it sit for 5 minutes. 

Fill a large pot or wok with Canola oil and heat to around 160°C, carefully add the chicken and cook for around 8 minutes, stirring and turning to ensure the chicken cooks evenly, when the chicken is cooked transfer chicken pieces to some absorbent paper and season with the spice mix.

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Proper Steak Au Poivre

Proper Steak Au Poivre

Recipe by  Michael Weldon

Dietaries: 

Serves: 4 

Prep Time: 10 mins

Cook Time: 15 mins

Ingredients

4 eye fillet steaks

¼ cup freshly cracked black pepper

Sea salt

Olive oil

Pepper Sauce

1 shallot, diced 

1 tablespoons freshly cracked black pepper

50mls brandy

1 cup beef stock (coles in a pouch)

½ cup cream

1 tablespoon Dijon mustard

Sea salt

Serve with

French fries 

Baby leaf salad

METHOD

Season the steaks with sea salt. Press the cut side of the steaks into the black pepper so it sticks and coats in a thick layer. 

Heat a frypan until smoking, add a good drizzle of oil. Add in the steak pepper coating side down. Cook until caramelised then flip and cook the other side. Once cooked to your liking remove and rest. 

In the same pan heat an extra drizzle of oil, add in the shallot and a table spoon of the freshly ground black pepper. Once softened add in the brandy and cook out to reduce to a syrup. 

Add in the stock and reduce to a sauce consistency. Add in the cream and cook until slightly thickened. Add in the mustard, taste and season to your liking.

Serve the steaks topped with the sauce, with French fries and salad on the side.

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Avocado, Pesto Fettuccine

Avocado, Pesto Fettuccine

Recipe by Louis Tikaram

Ingredients

Coles Fettucine Pasta

Basil

Lemons (for juicing)

Avocados

Garlic

Pine nuts

Olive Oil

Tomatoes

Parmesan

METHOD

Add pasta to salted water, and stir to release the starch from the pasta, and cook

For the pesto sauce:

Add in basil and the juice of two lemons into a food processor.

Cut an avocado, spooning out the insides and place into the food processor.

Add garlic and pine nuts, a drizzle of Extra Virgin olive oil, pepper and salt.

Blend until a smooth, thick consistency is achieved.

Combine the pesto sauce, pasta, and add in cherry tomatoes and parmesan. Serve!

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Good Morning Matcha Smoothie Bowl

Good Morning Matcha Smoothie Bowl

Ingredients

1 frozen banana
½ avocado

⅓ cup Jalna Vanilla or Greek Yoghurt

1 cup coconut water (or milk of choice)

1 teaspoon matcha powder

½ teaspoon vanilla extract (optional)

1 handful baby spinach handful of ice cubes

2 teaspoon maple syrup/honey, optional if using Greek Yoghurt

Toppings: hemp seeds, toasted coconut flakes, blueberries or raspberries

METHOD

.. Add all smoothie ingredients to a high-speed blender and blend until thick and

Pour into a bowl and smooth the top with the back of a spoon.

Arrange your toppings.

Finish with a dollop of Jalna yoghurt and a drizzle of honey/maple if desired.

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Tikka Crusted Salmon with Lemon Yoghurt

Tikka Crusted Salmon with Lemon Yoghurt

Recipe by Louis Tikaram

Ingredients

Piece of Salmon

Pataks Tikka Spice Rub

Jalna Greek Yoghurt

Zest of a lemon

METHOD

Coat the salmon in Pataks Tikka Spice Rub, ensuring it is evenly coated.

Place the salmon on a medium/high heat BBQ, cooking for around 4–5mins with the skin side down. Flip once, and cook for another 2–3mins to ensure it is cooked through.

To serve, add in the side yoghurt combining greek yoghurt and lemon zest to complement the salmon. Enjoy!

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Stanley Signature Plum Sauce

Stanley Signature Plum Sauce

Recipe by Louis Tikaram

Ingredients

1kg Dark plums, pitted and chopped

1/2 cup chopped brown onion

1/2 cup apple cider vinegar

3/4 cup light brown sugar

1/4 cup soy sauce

2 tablespoons honey

2 tablespoons grated fresh ginger

2 cloves garlic

1 teaspoon sea salt

For the Spice Mix

1 piece cinnamon

2 whole star anise

4 whole cloves

1/2 teaspoon Sichuan peppercorns

1/4 teaspoon whole fennel seeds

METHOD

Place all the ingredients except for the spice mixture in a medium-sized pot and bring to a boil.  Reduce the heat to medium-low and simmer uncovered for 30 minutes.  Use a stick blender or transfer to a blender to puree until smooth (then return to pot). 

Toast the spices in a small dry pan over medium-high heat just until fragrant. Then arrange the spices in a piece of cheesecloth and tie with a long piece of string. 

Place the spice in the pot with the plum sauce and continue to simmer uncovered for 30 minutes until the sauce is thickened to the desired consistency.  Discard the spice then let the sauce cool. 

Store in an airtight container in the refrigerator and use as a tasty condiment to dip spring rolls, serve with BBQ meats or just have on the table to go with everything! It’s that good.

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Beef Tortilla Kebab

Beef Tortilla Kebab

Recipe by Courtney Roulston 

Dietaries: 

Serves: 4 

Prep Time: 15 minutes 

Cooking Time: 15 minutes 

Ingredients

500 grams Coles graze beef mince 

2 small red onions, 1 thinly sliced and 1 cut into rough chunks 

1 teaspoon ground sumac

1 lemon 

1 small red capsicum, seeds removed, roughly chopped 

3 cloves garlic, peeled

1 cup flat leaf parsley, washed, plus extra to serve 

1 ½ teaspoons ground cumin 

1 heaped teaspoon garam masala 

Sea salt and pepper to taste 

4 large tortillas 

1 Cup Plain yoghurt

METHOD

Place the thinly sliced onion into a bowl with the sumac, juice of ½ the lemon and a pinch of salt. Gently massage to soften the onions then set aside. 

Place the remaining onion, capsicum, 2 cloves of garlic, parsley, 1 teaspoon of cumin and garam masala into the bowl of a food processor. Blitz until combined.

Cut 1 teaspoon of strips from the lemon and cut into a fine julienne. 

Add the capsicum mixture to the beef mince in a bowl along with a pinch of salt and pepper then use clean hands to mix thoroughly. 

Cut the edges off the tortillas so they are square. Spread the beef mixture all over the wraps in an even layer. Stack the wraps on top of each other and slice into 4 lengths for thick kebabs or 6 lengths for smaller ones. Stack the strips cut side up on a board then thread skewers through them.

Cut through the tortillas so you have 4 or 6 even kebabs. Heat a BBQ plate to medium and grill the kebabs with a little oil for 2–3 minutes each side, or until golden and cooked through.

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Charred Broccoli and Cabbage with Ginger

Charred Broccoli and Cabbage with Ginger

Recipe by Courtney Roulston 

Dietaries: Vegan

Serves: 4 as a side 

Prep Time: 15 minutes 

Cooking Time: 5 minutes 

Ingredients

1 Large head broccoli, cut into small florets, stems chopped

¼ cabbage, cut into wedges
4 tablespoons extra virgin olive oil
Sea salt to taste
3 big handfuls white cabbage, shredded
2 spring onions, sliced
1/4 cup sesame seeds, toasted
1/4 cup pepita seeds, toasted, crushed 

1/3 cup roasted cashews, roughly chopped 

½ sheet nori seaweed, toasted

Dressing:
1 tablespoon fresh ginger, peeled, sliced
2 tablespoons pickled ginger
1 tablespoon tahini paste
Juice and zest of 1 lemon
2 tablespoons maple syrup
1 tablespoons light soy sauce

METHOD

Heat a BBQ grill to medium-high and toss the broccoli and cabbage with 2 tablespoons of the oil and a pinch of salt. Grill for 2-3 minutes, or until charred. Remove from the grill and set aside to cool slightly.

Place the dressing ingredients into a high-speed blender along with the remaining oil and blitz until smooth and creamy. 

Roughly chop the cabbage then place into a mixing bowl with the broccoli, spring onions, half the sesame seeds, half the pepita seeds and half the cashews. Pour in some of the dressing and toss to coat. 

Place into a serving bowl then scatter with reserved seeds, cashews and crushed nori before serving. 

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Soft Scrambled Eggs with Garlic Butter Mushrooms

Soft Scrambled Eggs with Garlic Butter Mushrooms

Recipe by Michael Weldon

Dietaries: 

Serves: 2

Prep Time: 10 mins

Cook Time: 15 mins

Ingredients

Parsley and Garlic butter

1 block of butter, room temperature butter

1 bunch of parsley

8 garlic cloves, grated

1 lemon, zest

Pinch of salt 

Pinch of pepper

Mushrooms

125g button mushrooms, quartered 

125 g oyster mushrooms, torn into bit sided pieces

Olive oil

6 eggs

2 tablespoons butter

¼ cup cream

Sea salt

Serve with 

Coles Rustic baguette

Butter

METHOD

In a food processor blend the parsley, garlic, lemon, zest, juice and seasoning. Add in the butter and until combined.

In a pan fry the mushrooms with a drizzle of oil. Once just softened add in a large spoon of garlic butter. Toss through and season to taste. Keep warm. 

Add the eggs, butter and cream into a saucepan and place over a medium heat. Cook, stirring continuously until the mixture is smooth, creamy and just set. Season with a pinch of salt. 

Serve in a bowl with a spoon on the garlic butter mushrooms in the centre with the  bread and extra butter on the side. 

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Orecchiette Col Chorizo

Orecchiette Col Chorizo

Recipe by Bruno Conti and Courtney Roulston

Coming soon..

METHOD

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Grilled Cabbage with Yoghurt Dill & Harissa Butter

Grilled Cabbage with Yoghurt Dill & Harissa Butter

Recipe by Courtney Roulston 

Dietaries: Vegetarian, gluten free  

Serves: 4 as a side 

Prep Time: 10 minutes 

Cooking Time: 15 minutes 

Ingredients

1 small green cabbage

Sea salt and pepper to taste 

2 tablespoons extra virgin oil 

1 cup Greek yoghurt 

¼ cup dill, chopped, plus extra sprigs to serve 

1 lemon 

50g butter

1 tablespoons harissa paste 

1 tablespoons honey 

1/3 cup whole almonds, roughly chopped

METHOD

Cut the cabbage into wedges, leaving a small piece of the core in each to help hold them together. 

Heat a BBQ or Frying pan to medium-high. Brush the cabbage with oil, season with salt then grill for 4 minutes each side, or until charred and steamed through. Set aside to cool slightly.  

While the cabbage is cooking, mix the dill and zest of the lemon into the yoghurt along with  a pinch of salt. 

Melt the butter in a small frying pan over a medium heat. Add in the harissa and cook until frothy. Drizzle in the honey then add in almonds and a squeeze of the lemon juice

Spread the yoghurt onto the base of a serving plate. Top with the cabbage then drizzle with harissa butter and extra dill sprigs before serving. 

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Angus Beef Shashlik

Angus Beef Shashlik

Recipe by Louis Tikaram

Ingredients

Tender Beef Shashlik.

500 grams good quality beef, cut into 2cm cubes

1 green capsicum, cut into 2cm squares

1 red capsicum, cut into 2cm squares

1 large red Onion, cut into 2cm squares

10 medium bamboo skewers

For Marinade

½ cup olive oil

Juice of 1 lemon

1 teaspoon salt

1 teaspoon ground cumin seed

1 teaspoon ground coriander seed

1 teaspoon cayenne pepper

1 teaspoon freshly ground black pepper

4 garlic cloves, pressed

2 tablespoon dill, chopped

2 dry bay leaves

METHOD

Combine all the marinade ingredients in a large glass bowl.

Add the cubed beef to the marinade bowl, stirring well to coat. Marinate beef in the refrigerator 4 to 6 hours, stirring a few times while marinating to make sure beef is evenly coated.

Take the beef from the refrigerator and Soak bamboo skewers for at least 30 min before skewering. While the skewers are soaking, slice veggies.

Skewer with the beef with the vegies onto Bamboo skewers. Brush remaining marinade over the skewers.

Grill the beef shashlik over med/high heat on a BBQ or grill pan for about 8–10 minutes to get a great crust, rotating every 2–3 minutes for even grilling and continuing to bast while grilling. Remove Shashlik from grill and let them rest at least 5 minutes before eating.

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Mini Margarita Pizzas

Mini Margarita Pizzas

Recipe by Courtney Roulston

Dietaries: Meat free/Vegetarian

Serves: Makes 6 mini pizzas

Prep Time: 10 minutes, plus dough proving time

Cooking Time: 25 minutes

Ingredients

2 x 250g Coles kitchen fresh Dough Balls

4 tablespoons extra virgin olive oil, divided into 4 portions

1 tablespoon plain flour for dusting

1 tablespoon semolina

Sea salt flakes to taste

1 x 200g pack medley Perino tomatoes, sliced

1 x 220g pack Coles cherry bocconcini cheese

½ cup fresh basil leaves

Tomato Base:

1 x 200g pack Red Perino tomatoes

2 cloves garlic, sliced

2 tablespoons tomato paste

METHOD

Take the pizza dough out of the packs and divide each ball into 3 even portions. Roll into 6 balls then use 1 tablespoon of the oil to coat the outside of the dough. Sprinkle half the semolina onto a board and place the dough balls on the board and leave in a warm area to rest for 1 hour.

Pre-heat the oven to 200 degrees Celsius. Place the red Perino tomatoes into a lined small oven tray along with garlic, 1 tablespoon of oil and a pinch of salt. Roast in the oven for 10 minutes, or until the tomatoes are starting to split. Remove the tray from the oven and squash the tomatoes with the back of a fork and stir through the tomato paste, Set aside.

Turn the oven up to 240 degrees Celsius and place a large tray into the oven to warm up.  Dust the top of dough balls with plain flour then gently press into circles around 10–12cm round. Sprinkle the remaining oil onto the warm oven tray then scatter over remaining semolina. Place the pizza bases onto the tray then spoon on the roast tomato mixture. Add on half the basil leaves and tear over half the bocconcini cheese. Bake the pizzas for 12 minutes, or until the base is crisp, golden and cooked through.

Remove from the oven then scatter over the sliced medley tomatoes and season with a little sea salt flake. Tear over the remaining bocconcini cheese and top with remaining basil leaves and a drizzle of oil before serving.

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Szechuan Lamb Noodles

Szechuan Lamb Noodles

Recipe by Louis Tikaram

Coming soon.. available to watch at 10 Play

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