Italian Rice With Asparagus, Pancetta & Lemon

Italian Rice With Asparagus, Pancetta & Lemon

Recipe by Courtney Roulston

Ingredients

• 2 tbsp Squeaky Gate extra virgin olive oil

• 40g butter

• 1 brown onion, diced

• 2 cloves garlic, finely chopped

• 100g panchetta, cut into batons

• 200g Coles arborio rice

• 100ml dry white wine

• 1 litre Coles low salt chicken stock, heated

• 2 bunches asparagus, cut into ½ cm rounds

• Raco saucepan

to serve

• 40g parmesan cheese, grated from a block

• juice and zest of 1 small lemon

• ½ cup basil, leaves picked

• cracked black

Method

• Heat extra virgin olive oil in a large saucepan over a medium-high heat, add the panchetta and sauté for 2 minutes to render some of the fat out. Add in the butter, onion and garlic and cook for 2-3 minutes to soften.

• Stir in the rice and toast for 2 minutes to coat the rice.

• Add in the wine and simmer until evaporated. Add in the hot stock 1 ladle at a time, continually stirring for 15-20 minutes and until all the stock has been absorbed and the rice is cooked.

• Stir through the asparagus and remaining butter for the last couple of minutes of cooking. Add a little extra water if the rice is getting too thick.

• Remove from the heat and stir through half of the parmesan and basil with the lemon zest and juice. Place into serving bowls and grate over extra parmesan, cracked black pepper and basil leaves before serving.

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Pork and Pineapple Tacos

Pork and Pineapple Tacos

Recipe by Michael Weldon

Ingredients

• 4 pork scotch Fillets

• 1tbs smoked paprika

• 1tbs cumin powder

• ½ tsp chilli powder

• ½ pineapple, cut in two

corn salsa

• 2 corn cobs

• 1 small red onion, diced

• ½ bunch of coriander, stem sliced leaves for garnish

• spring onion sauce

• 6 spring onions, charred

• 1 jalapeno, charred

• ½ bunch coriander

• ¼ cup cashews

• ¼ cup Squeaky Gate extra virgin olive oil

• 1 tbs apple cider vinegar

• ¼ white cabbage, shaved

to serve

• 8 corn tortillas, warmed in a dry pan or on bbq

Method

• In a bowl, combine the pork, paprika, cumin, chilli powder, pineapple, a pinch of salt and a drizzle of extra virgin olive oil. Mix together and set aside to marinate.

• Heat a grill, BBQ or griddle pan until smoking. Grill the vegetables for the corn salsa and spring onion sauce.

• Grill the pork and pineapple until charred. Then rest and slice both into bite-size pieces.

• In a bowl, combine the salsa ingredients, season with salt and a drizzle of extra virgin olive oil. Mix together.

• In a jug, combine the ingredients for the spring onion sauce. Blend with a stick blender until smooth.

• Serve family-style with all the ingredients on a platter along with the tortillas.

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Strawberry Almond Galette with Sour Cream Pastry

Strawberry Almond Galette with Sour Cream Pastry

Recipe by Courtney Roulston

Ingredients

galette pastry

• 200g plain flour, plus extra for dusting

• ½ tsp baking powder

• 120g salted butter, cold, cut into cubes

• 100g Bulla sour cream, chilled

almond base filling

• 80g almond meal

• 50g caster sugar

• 1 tbsp plain flour

• 1 tsp cinnamon

topping

• 600g strawberries, hulled and sliced

• 80g caster sugar

• 1 tsp vanilla bean paste

• 1 tbsp corn flour

glaze

• 1 egg

• ¼ cup sliced almonds

• 1 tbsp cane flavoured sugar

to serve

• Bulla double cream to serve

Method

• For the pastry, place flour, baking powder and butter into a food processor and blitz for 20 seconds or until the mixture looks like breadcrumbs. Add in the sour cream and pulse until the mixture comes together in a ball. Tip out onto a lightly floured work surface and press into a disc. Wrap the dough in cling film and set aside in the fridge for 2 hours to rest.

• Preheat the oven to 200 degrees. Mix together the almond base ingredients in a small bowl and toss to combine.

• Remove the pastry from the fridge and roll out onto a lightly floured work surface and roll into a 40cm circle around 4mm thick. Carefully transfer the pastry to a lined oven tray and sprinkle with the almond mixture leaving a 5cm border on the outside.

• Toss the strawberries with the sugar, vanilla and cornflour.

• Place the strawberries onto the almond mixture and carefully draw the pastry border up and over the filling, leaving an area uncovered in the middle. Brush the egg mixture all around the outside of the border and sprinkle with sliced almonds and demerara sugar.

• Bake for 35-40 minutes, or until the pastry is golden and crisp on the bottom.

• Remove from the oven and allow to cool slightly before serving with double cream.

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Pani Puri

Pani Puri

Recipe by Sarah Todd

Ingredients

potato filling

• 2 medium sized potatoes, boiled and peeled

• ½ red onion, finely chopped

• 1 green chilli, finely chopped

• 1 tbsp cumin, toasted and ground

• 1 tsp salt

• 1 handful coriander, finely chopped

• 1 tsp chaat masala

• 1 tsp fried noodles

tamarind water

• 4 cups of water

• 1 cup tamarind paste

• half cup lemon juice

• 1 tsp salt

• 1 tsp chilli powder

• 1 tsp ginger powder

• 1 tsp cumin powder

green water

• 4 cups water

  half bunch fresh mint

• half bunch fresh coriander

• 1 green chilli

• half cup lemon juice

• 1 tsp salt

• ½ tsp ground black pepper

• ½ tsp ground ginger

• pinch salt

• ½ tsp ground fennel

to serve

• 1 bag pani puri shells

• packet of sunflower seeds to serve

Method

• Mash together all ingredients for potato filling

• To make the tamarind water, combine all ingredients and bring to a simmer on stove. Then cool in fridge.

• To make the green water, blend and keep in fridge.

• To serve, press thumb into Pani Puri shells to create a hole in one end. Place 1 tsp potato filling in puri, add a drop of tamarind andtop with green water.

• Eat immediately in one mouthfull.

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