Peppered Tuna with Corn & Black Bean Salad

Peppered Tuna with Corn & Black Bean Salad

Recipe by Michael Weldon

Ingredients

• 4 Coles tuna steaks

• 1 tbs black pepper

• 1 tbs cumin powder

• 1 tbs coriander powder

• 1 tbs sea salt

• Squeaky Gate extra virgin olive oil

salad

• 4 corn on the cob, grilled

• 1 red onion, grilled then diced

• 1 green chilli, grilled then diced

• 1 tin of black beans, drained

• sea salt

• Squeaky Gate extra virgin olive oil

to serve

• ½ bunch coriander

• pickled jalapenos

• 2 limes

Method

• Combine the pepper, cumin, coriander powder and salt in a bowl, mix together. Season the tuna with the spice mix then brush with some extra virgin olive oil.

• Place the tuna on a smoking hot BBQ or Griddle pan. Cook for a couple of minutes each side making sure the middle is left slightly pink.

• In a mixing bowl combine the corn, red onion, green chilli, black beans. A pinch of salt and a drizzle of extra virgin olive oil. Toss together until all the ingredients are coated in the extra virgin olive oil.

• Serve the tuna on top of the corn salad. Then garnish with coriander, pickled jalapeños and a half of lime.

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Slow Cooked Spiced Lamb Shoulder

Slow Cooked Spiced Lamb Shoulder

Recipe by Sarah Todd

Ingredients

• 1-1.5 kg lamb shoulder, room temp and scored

• 1 cup white wine

• 1 cups Coles chicken stock

• 1 tsp smoked paprika

• 1 tsp coriander powder

• 1 tsp fennel seeds

• 6 carrots, roughly chopped

• 1 onion, rough chop

• 1 tsp cumin seeds

• 1 red onion, finely sliced

• ½ cup red wine vinegar

• Squeaky Gate extra virgin olive oil

• bunch fresh mint

• Raco roasting tray

Method

• Preheat the oven to 160 degrees. In a small bowl make spice rub, combine ¼ cup extra virgin olive oil, smoked paprika, coriander powder, fennel seeds and combine. Rub all over lamb and season well with 1 tbsp salt rubbing into the score marks.

• Put the onions, carrots and cumin seeds into a large roasting tin, drizzle with extra virgin olive oil and shake around to coat. Set the lamb on top and pour in wine and stock.

• Cover with foil and place into the preheated oven. Roast for 3 hours covered then remove foil and increase the heat to caramelise for 30 minutes. Remove from the oven and cover and rest for 30 minutes.

• Take the carrot and onion and place in a bowl and slightly smash, add a dollop of butter and serve.

• In a bowl add red onion, red wine vinegar, fresh mint and a drizzle of EVOO and a pinch of salt and stir and serve atop the lamb.

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Karaage Chicken Bao

Karaage Chicken Bao

Recipe by Sarah Todd

Ingredients

• 8 chicken tenders

marindade

• 1 tbsp soy

• 1 tbsp sake

• 1 tbsp ginger, julienne

• ½ tsp sesame oil

• ¾ cup potato starch

• oil for deep frying

to serve

• bao buns

• cucumber

• coriander

• red onion

• black and white sesame

• japanese mayo

• lemon wedge

• shichimi togarashi

Method

• Place the chicken in soy marinade for at least 1 hour.

• Coat tenders generously with potato starch – ensuring they are fully covered.

• Shallow fry until golden.

  Steam buns and serve with toppings.

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Soured Grilled Leeks with Scotch Fillets

Soured Grilled Leeks with Scotch Fillets

Recipe by Michael Weldon

Ingredients

• 8 medium size leeks, washed and root left on

• ¼ cup apple cider vinegar

• ¼ cup extra virgin olive oil

• 2 tbs sugar

• 1tbs sea salt

• 2 scotch fillet steaks, brought up to room temperature for cooking

• sea salt

• extra virgin olive oil

• hot english mustard, for serving

Method

• Heat a BBQ or Griddle until smoking. Add the leeks and cook, charring the skin until they are blackened all over. Remove from heat and allow to sit for a minute. Then peel the burnt layer of leek away and discard. Place the leek onto a tray.

• In a small saucepan heat the vinegar, sugar and salt. Once hot, remove from the heat and add the extra virgin olive oil. Mix together then pour over the leeks and leave to soak up the dressing.

• Season the steak with salt then drizzle with extra virgin olive oil. Place on the smoking hot BBQ or Griddle. Cook the steak to your liking then remove and rest for half the time it cooked for.

• Carve the steak and season with a little extra salt. Serve half a steak per person with a couple of leeks on the side and a spoon of mustard.

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Banana Fritters

Banana Fritters

Recipe by Courtney Roulston

Ingredients

• 4 very over-ripe bananas, mashed with a fork

• 2 tbsp maple syrup

• 1 tsp vanilla bean paste

• 2 cups plain flour, sifted

• 2 tsp baking powder

• sea salt to taste

• ½ cup milk *(use coconut milk for dairy free option)

• 2 free range eggs

• ¼ cup icing sugar for dusting

• 1 tsp ground cinnamon for dusting

• oil for frying

Method

• Mix the mashed banana, maple syrup and vanilla together in a large bowl.

• Add the flour, baking powder, salt, milk, and eggs into the banana mixture and mix well to combine a smooth batter.

• Heat enough oil to deep fry the fritters in a deep-sided pot to 160-170 degrees C.

• Place tablespoon sized balls of the batter into the oil and let them cook for 2-3 minutes. Use a slotted spoon to carefully turn the fritters over onto the other side to evenly cook and become golden. Repeat with the remaining batter.

• Drain the fritters onto kitchen paper to remove any excess oil. Place onto a serving platter and dust with icing sugar and cinnamon before serving.

  *You can serve fritters on their own, or top with icing or chocolate sauce.

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Roasted Spiced Cauliflower Salad

Roasted Spiced Cauliflower Salad

Recipe by Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 2 tsp coriander seeds

• 2 tsp cumin seeds

• ½ cup pepitas

• ½ cup sunflower seeds

• 2 tbsp extra virgin olive oil

• 1 long red chilli, de-seeded and finely sliced

• 2 garlic cloves, peeled and finely sliced

• pinch of ground turmeric

• 1 cauliflower, cut into florets

• salt, to taste

• pepper, to taste

• 180 g baby spinach leaves

• 1 small handful of coriander

• 2 lemons, cut into wedges, to serve

• Raco tray

yoghurt & sesame sauce

• 1 tsp cumin seeds

• ½ cup sesame seeds

• 1 tsp salt

• 2 cups plain yoghurt

• 1 small handful of mint, finely chopped

Method

• Preheat the oven to 200°C.

• Prepare all of the ingredients based on the instructions in the ingredients list.

• Dry roast the coriander seeds in the small frying pan, then tip them into the mortar and pestle. Do the same for the cumin seeds.

• Dry roast the pepitas and sunflower seeds, and set them aside for later.

• Grind the roasted coriander and cumin in the mortar and pestle.

• Combine the oil, coriander, cumin, chilli, garlic and turmeric in the large bowl. Add the chopped cauliflower. Toss to coat the cauliflower in the spiced oil. Spoon the cauliflower onto the baking tray then season with salt and pepper. Roast for 30 minutes or until browned and tender, checking that the cauliflower is cooking evenly. Allow to cool.

• Toss the cauliflower with the pepitas and sunflower seeds, and gently combine them with the spinach leaves.

• To make the yoghurt & sesame sauce, start by dry roasting the cumin seeds in the small frying pan until aromatic. Add the seeds to the mortar and pestle, and grind until fine. Dry roast the sesame seeds in the same pan until golden, then add them to the mortar and pestle with the cumin. Add the salt and pound the sesame seeds until they are broken and the oils have been released. Allow the seed mixture to cool, then add to the yoghurt and mint leaves in the medium bowl.

• Serve the cauliflower salad with coriander, lemon wedges and Yoghurt & Sesame Sauce

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Grilled Barramundi with Green Nam Jim

Grilled Barramundi with Green Nam Jim

Recipe by Michael Weldon

Ingredients

• 2 ocean farmed barramundi pieces

• sea salt

• Squeaky Gate extra virgin olive oil

• Raco griddle pan

green nam jim

• 3 green chillies

• 2 garlic cloves

• ½ bunch coriander, stem, save leaves for garnish

• 1tsp brown sugar

• 2tbs fish sauce

• 2tbs water

• 1 lime

• 2 spring onion sliced thinly

• ½ cup bean shoots

• 1 carrot, julienned

• 1 red chilli sliced thinly

Method

• Heat a BBQ or griddle pan until smoking, brush the barramundi with olive oil. Place skin side down on the grill and cook until the skin is crispy, and the fish is cooked halfway through. Turn over and cook the other side.

• In a mortar and pestle combine the green chilli, garlic, coriander stem and salt. Crush into a paste then add the sugar, fish sauce, water and lime juice. Mix together.

• Combine the coriander leaves, spring onion, bean shoots, carrot and chilli, and lime then mix together.

• Serve the Barramundi topped with the salad then drizzle with the green Nam Jim.

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Mulligatawny

Mulligatawny

Recipe by Sarah Todd

Ingredients

• 2 tbsp butter

• ½ onion, finely diced

• 1 carrot, peeled and finely diced

• 1 stick celery, finely diced

• 1 chili, seeded and finely diced

• 2 tsp ginger paste and garlic paste

• 1 apple, peeled, cored and finely diced

• 1 can diced tomatoes

• 1 tbsp Pattu garam masala

• 1 tsp Pattu ground cumin

• ½ tsp Pattu turmeric

• ½ tsp cinnamon

• 1/2 cup Pattu red lentils (uncooked)

• black pepper

• 3 cups vegetable stock

• 2/3 cup coconut milk

to serve

• roasted cashews

• sliced spring onion

• steamed rice

Method

• Melt the butter in a large pot over medium-high heat. Add the onion, carrot and celery and saute until soft (5 minutes). Add ginger, garlic, chili and apple and sauté for 1 minute.

• Add tomatoes, spices, lentils and stock and stir until combined and bring to a simmer uncovered for 30 minutes.

• Puree about 75% of the ingredients using either an immersion blender or by transferring a portion of the contents to the bowl of a standard blender. Leave some of the chunks whole, as it adds a nice texture and consistency to the soup. Return the soup to the pot if needed, then stir in the coconut milk. Taste, and adjust salt and black pepper as needed.

• Serve topped with cashew and spring onion along with rice.

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BBQ Corn

BBQ Corn

Recipe by Sarah Todd

Ingredients

• 4 whole corn on the cob, remove silk but keep husks attached

• 2 limes

• 1 tsp Pattu red chili powder

• 1 tps Pattu ground cumin

• 1 tsp Pattu chaat masala

• 1 tablespoon butter

Method

• Street style Butta or corn on the cob in India really is an absolute delight. Sweet, spicy and the little hit of heat.

• Make a spiced butter by mixing together all of the spices and butter and rub all over the corn. Keeping husk covering majority of the corn, char corn on a grill pan, bbq or roast in the oven until charred and cooked through.

• Serve with a squeeze of lime juice.

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Rhubarb & Polenta Traybake

Rhubarb & Polenta Traybake

Recipe by Courtney Roulston

Ingredients

• 250g rhubarb, trimmed, thinly sliced

• 2/3 cup caster sugar

• 4 eggs, separated

• 1 tsp vanilla bean paste

• 1 cup Coles almond meal

• 1/3 cup fine polenta (must be the finely ground polenta)

• 1 tsp gluten free baking powder

• 1 tbsp fresh thyme leaves

• 1-2 tbsp honey

• 1 cup Jalna greek yoghurt to serve

• 2 tablespoons Coles pumpkin seeds, crushed

• Raco slice tin

Method

• Preheat the oven to 160 degrees C.

• Place the rhubarb and half the sugar in a medium bowl and toss to coat. Set aside. Place the egg yolks, vanilla and remaining sugar in the bowl of an electric mixer and whisk for 5 minutes, or until thick and pale. Fold through the almond meal, polenta and baking powder.

• In a small clean bowl, whisk the egg whites to soft peaks. Add one third of the egg whites to the polenta mixture and gently fold. Repeat with the remaining egg whites until just combined.

• Spoon the mixture into a lined 20cm x 25/30cm square slice tin. Scatter over the rhubarb and thyme leaves. Cook for 40 minutes, or until cooked when tested with a skewer. Set aside to cool slightly before drizzling over the honey and crushed pumpkin seeds.

• Serve warm with a dollop of yoghurt.

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Crispy Pork Belly Salad with Fish Sauce Caramel

Crispy Pork Belly Salad with Fish Sauce Caramel

Recipe by Michael Weldon

Ingredients

• 800g pork belly, left in fridge for 24hrs to dry out

• sea salt

• Raco non-stick tray

fish sauce caramel

• ½ brown sugar

• 2 garlic cloves, crushed

• 1 lemongrass stalk, sliced

• 1 thumb sized piece of ginger, sliced

• 2 kaffir lime leaves

• 2 chillies, halved

• ¼ cup fish sauce

• 2 limes, juiced

• 1tbs sesame oil

• small Raco saucepan

salad

• 2 cos lettuce, cut into strips

• 1 cucumber, cut into half circles

• 1 red onion, sliced thinly

• 1 bunch of radishes, sliced thinly

• 1 bunch coriander, leaves picked

• 1 bunch mint, leaves picked

• 1 red chilli, sliced thinly

Method

• Pre heat an over to 220 degrees c fan force. Place the pork on an oven tray and sprinkle generously with salt. Put pork into the oven and cook for 30 minutes. After 30 minutes reduce the heat to 160 degrees, cook until pork belly is tender. Remove from oven and rest.

• Combine the sugar, garlic, lemongrass, ginger, lime leaf, chilli, fish sauce and ½ cup water in a small saucepan. Place over a medium heat, simmer for 20-25 minutes until the sauce thickens. Remove from heat and strain sauce through a sieve, add the lime and sesame oil. Let the sauce cool to room temperature.

• Mix the salad ingredients together in a large bowl. Dress with the fish sauce caramel.

• To serve, carve the pork into bite sized chunks. Spread the salad onto a sharing platter. Top with the roast pork then drizzle with the extra fish sauce caramel and top with extra herbs.

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Kathi Rolls

Kathi Rolls

Recipe by Sarah Todd

Ingredients

• 1 onion, blend to a paste

• 1 tbsp ginger paste

• 1 tbsp garlic paste

• 1 tomato, pureed

• 1 tsp sugar

• leftover lamb, shredded

• 100ml white wine vinegar

• ½ tsp Pattu chili powder

• 1 tsp Pattu paprika

• 2 tsp Pattu ground coriander

• 1 tsp Pattu ground cumin

• 1 egg, whisked

to serve

• fresh roti

• shredded red onion

• shredded iceberg

• coriander yoghurt chutney

• lime

• coriander fresh

Method

• In a fry pan on medium heat, add extra virgin olive oil and saute onions, garlic, ginger, tomato and sugar until fragrant, around 4 minutes. Add lamb and warm through for 2 to 3 minutes. Add the rest of the ingredients except for the egg and cook for 20 minutes with a lid. Season. Remove lid to thicken (5-10 minutes)

• In a separate pan, heat the roti and when you flip, add a little of the whisked egg to coat the inner side of the roti. Serve with all sides and make little wraps.

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Roast Chilli Oil with Dim Sum Cabbage Rolls

Roast Chilli Oil with Dim Sum Cabbage Rolls

Recipe by Courtney Roulston

Ingredients

• 400g regular pork mince (not low fat)

• 1 tbsp fresh ginger, grated

• ½ cup coriander, finely chopped, plus a few extra sprigs to serve

• 1 small free range egg,

• 2 green spring onions, finely sliced

• 2 tbsp soy sauce

• 2 tsp sesame oil

• pinch ground white pepper

• 12 large outer wombok leaves (chinese cabbage), blanched and dried

fragrant chilli oil

• 200ml Squeaky Gate extra virgin olive oil

• ½ teaspoons whole fennel seeds

• 1 start anise 1 bay leaf

• 2 cloves garlic, grated

• 1/3 cup dried chilli flakes

Method

• To make the chilli oil, place the extra virgin olive oil, fennel seeds, bay leaf and star anise in a small pot over a medium/low heat. Leave to infuse for 6-8 minutes, making sure not to burn the aromatics. Remove the fennel, star anise & bay leaf from the oil and add in the garlic and chilli flakes. Leave on a very low heat for 1-2 minutes, then take off the heat and leave to infuse for 15 minutes.

• Place the pork mince, ginger, coriander, egg, spring onion, soy, sesame oil and white pepper in a large bowl. Mix well with a wooden spoon until it forms a ball.

• Place the cabbage leaves onto a clean work surface with the tip of the cabbage leaf pointing away from you. Slice the middle tough stem out of the leaf so you have a large floppy leaf. Divide the pork mince amongst the cabbage leaves near the base, and roll them up, tucking in the sides to form a fat cigar shape.

• Fill a steamer basket with the cabbage rolls and place over a pot or wok of boiling water and cover with a tight fitting lid. Steam for 20 minutes, or until the pork mince is just cooked in the middle. Remove the cabbage rolls from the steamer and serve with some coriander sprigs and the chilli oil.

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Salmon Gravlax

Salmon Gravlax

Recipe by Michael Weldon

Ingredients

• 600g salmon skin on

• 80g Salt

• 80g Coles sugar

• 80mls gin

• 1tsp fennel seeds, toasted

• 5 juniper berries bashed in a mortar pestle

• 1tsp coriander seeds, toasted

• 1 lime, zest

• 1 bunch of dill chopped

to serve

• rye bread toast

• ¼ cup mayonnaise

• ¼ cup Bulla creme fraiche

• 1tbs capers, chopped

• 1tbs pickles, chopped

• 1tbs shallots chopped

• 1 bunch chives, chopped

Method

• In a bowl mix together the salt, sugar, gin, fennel, juniper, coriander and lime zest.

• Place the salmon skin side down on a baking paper lined tray. Spread the curing mixture over the salmon, making sure to cover all the flesh. Wrap in cling wrap and place into the fridge. Leave for 12-24 hours depending on how dry and cured you like your salmon. The longer you leave it the more it will cure.

• Unwrap the salmon and rinse under cold water. Pat dry with paper towel. Brush the flesh sides of the salmon with a little extra gin and then top with the diced dill. Wrap the fish in cling wrap and place in the fridge for 1 hour.

• In a bowl mix together the mayo, crème fraiche, capers, pickles, shallot and chives.

• Remove the salmon from the fridge and slice thin strips of cured salmon. Cutting off the skin. Serve salmon on toast spread with the caper and pickle crème fraiche. Top with extra dill sprigs.

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Seeded Pretzels

Seeded Pretzels

Recipe by Courtney Roulston

Ingredients

• 2 cups warmed milk

• 1/3 cup firmly packed brown sugar

• 1 tbsp dried yeast

• 2 tbsp sea salt flakes

• 4 ½ cups plain flour

• 75g butter, softened at room temperature

• 1/3 cup bi-carb soda

• Raco non-stick tray

toppings

• 2 tbsp white sesame seeds

• 1 tbsp black sesame seeds

• 1 tbsp fennel seeds, roughly crushed

• 1 tbsp sea salt flakes

• 1 tsp garlic powder

Method

• Place the milk and sugar in a large bowl and stir to dissolve. Sprinkle over the yeast and stir to combine. Leave for 5 minutes for the yeast to start to activate.

• Add in the butter, flour and salt and mix until you have a sticky soft dough. Turn the dough onto a lightly floured surface and knead for around 5 minutes, or until smooth and elastic. Place the dough into a large bowl that has been lined with oil, cover and stand in a warm place to prove until doubles in size, around 1 hour.

• Pre-heat the oven to 220 degrees C. Turn the dough onto a lightly floured surface. Divide into 12 even portions. Roll each portion into a rope around 70cm in length. Form each rope into a U shape, then cross the ends in the middle to form a loop. Twist the middle and fold the ends of the rope up over the pretzel.

• Place the bi-carb into a deep-sided frying pan of gently simmering water. Carefully dip the pretzels in the water and turn over. Place the pretzels onto 3 separate Raco non-stick oven trays. Mix the toppings together in a bowl and sprinkle over the pretzels.

• Bake the pretzels for 15 minutes, or until golden and cooked through. Serve warm with your favourite dip, butter or extra virgin olive oil.

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Sesame and Honey Drumsticks with Grilled Greens

Sesame and Honey Drumsticks with Grilled Greens

Recipe by Michael Weldon

Ingredients

• 8 chicken drumsticks

marinade

• 2tbs sesame oil

• 2tbs honey

• 2tbs soy

• 2 garlic cloves, grated

• 1 lemon, juice

• Squeaky Gate extra virgin olive oil

• salt

• 1 bunch baby broccoli

• 1 bunch bok choy

• 1 bunch spring onions

• 2tbs toasted sesame seeds

Method

• Combine all the drumstick marinade ingredients in a bowl and mix together. Divide the marinade in half. Marinate the drumstick with half.

• Heat a griddle or bbq until it smokes. Add the drumsticks and cook basting along the way until golden and lightly charred. Add the greens and cook until charred.

• Serve the greens on a plate topped with a couple of drumsticks. Pour over the saved half of the marinade and sprinkle over the sesame seeds.

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Sushi Bowl with Miso Roasted Eggplant

Sushi Bowl with Miso Roasted Eggplant

Recipe by Sarah Todd

Ingredients

• 4 japanese eggplants

• 100 g red miso

• 2 tbsp sake

• 2 tbsp mirin

• 2 tbsp sugar

dressing

• 50 g kewpie

• 1 tbsp mustard

• lemon juice

• Squeaky Gate extra virgin olive oil

to serve

• sushi rice

• edamame

• shredded cabbage

• toasted sesame seeds

• pickled ginger

• katsuboshi

• fried onions

• spring onion

Method

• Trim the tops from the eggplants and slice them in half lengthways. If you like, you can soak the eggplant in cold water for about 10 minutes, to remove some of the bitterness. 

• Lightly score the cut surfaces of the eggplant in a cross pattern, then brush with a little oil. Skewer the eggplant with long metal skewers and barbecue or grill over hot coals for about 10 minutes or until the eggplant is browned, softened and cooked through. (If you prefer, you can roast the eggplant in a 200°C oven for 15 minutes.)

• Make the marinade using the red miso, sake, mirin and sugar, and brush the roasted eggplant with a thick layer of the marinade and return to the barbecue for 2–3 minutes or until the miso is toasted and fragrant. Remove the skewers. Scatter the eggplant with sesame seeds.

• Make dressing and build your sushi bowl, drizzle with dressing.

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Black Bean Potatoes

Black Bean Potatoes

Recipe by Sarah Todd

Ingredients

• Squeaky Gate extra virgin olive oil

• bag of baby potatoes, boiled whole

• 2 tbsp finely minced garlic

• 2 tbsp finely minced ginger

• 2 green onions finely chopped

• 2 tbsp rice wine

• 1 tbsp black bean sauce

• 1/2 cup vegetable or chicken broth

to serve

• spring onion

• coriander

Method

• Place potatoes on grill plate to get those char marks. Meanwhile in a frypan, saute the garlic, ginger, onion and add rice wine and black bean sauce and simmer for 5 minutes. Add potatoes and stock and thicken.

• Serve with shredded spring onion and coriander.

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Blistered Corn, Almond & Lime Couscous

Blistered Corn, Almond & Lime Couscous

Recipe by Courtney Roulston

Ingredients

• 4 whole cobs corn, husks removed

• 2 cups San Remo couscous

• 2 teaspoons whole cumin seeds

• 1 tablespoon extra virgin olive oil

• 2 cups boiling water

• 1 long green chilli, chopped

• 2 cups baby spinach, roughly chopped

• ½ cup whole roasted almonds (skin on), roughly chopped

• 1 cup flat leaf parsley, roughly chopped

• 1 cup coriander, roughly chopped, plus a few sprigs to garnish

• ½ cup fresh pomegranate seeds, plus extra to garnish

dressing

• juice and zest 2 limes

• 1 tbsp maple syrup

• 2 tbsp extra virgin olive oil

• sea salt and cracked black pepper to taste

Method

• Heat a non-stick frying pan over a medium/high heat. Place the corn into the pan and cook for 10 minutes, turning occasionally until blistered and charred on the outside. Allow the corn to cool slightly before slicing the kernels from the cob.

• Dry roast the cumin seeds in a small frypan for 1 minute then crush in a mortar and pestle. Place the couscous, ground cumin and oil into a large flat bowl or tray. Using clean hands, rub the oil into the couscous to coat the outside of the grains. Mix through the boiling water until absorbed, then cover and set aside to steam for 8-10 minutes. Fluff the couscous with a fork once ready.

• Whisk all the dressing ingredients together in a small bowl.

• Mix the corn kernels, chilli, spinach, almonds, parsley, coriander and pomegranate seeds into the couscous. Place the salad into a serving bowl and garnish with coriander sprigs, pomegranate and extra almonds.

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Chicken, Chorizo and Manchego Meatballs with Green Romesco Sauce

Chicken, Chorizo and Manchego Meatballs with Green Romesco Sauce

Recipe by Michael Weldon

Ingredients

meatballs

• 500g chicken mince

• 1 chorizo, diced and cooked off

• 100g manchego cheese, diced + extra for garnishing

• ½ bunch parsley, chopped

• 1tsp smoked paprika

• 1 eggs

• ¼ cup breadcrumbs

green romesco sauce

• 3 green capsicums, roasted

• 1 jalapeno, seeds removed

• 60g spinach

• ½ bunch parsley

• 1tbs sherry vinegar

• ¼ cup roasted almonds

• ½ cup olive oil

• sea salt

Method

• Combine the chicken mince, chorizo, manchego, ½ bunch parsley, egg, breadcrumbs and a pinch of salt in a bowl, mix together until combined. Roll out golf ball size meatballs then place them onto an oven tray. Place into a 180deg oven and cook until just cooked through it should take around 12-15 minutes.

• In a blender combine the green capsicum, jalapeno, spinach, ½ bunch parsley, sherry vinegar, almonds olive oil and a pinch of salt in a blender. Blend until smooth.

• Serve the meatballs straight out of the oven topped with green romesco sauce and garnish with grated manchego.

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