Bun Cha with Spring Rolls

Bun Cha with Spring Rolls

Ingredients

Spring Rolls
12 spring roll wrappers
¼ Chinese cabbage, shredded
3 spring onions, sliced thinly
2 carrots julienne
12-15 dried sliced shiitake mushrooms, hydrated
1 tbs Coles Soy Sauce
1 tbs sesame oil
2 tbs Coles Cornflour
2 tbs water

Dipping Sauce
1 cup fish sauce
3/4 cup Coles Rice Wine Vinegar
¼ cup water
2 large red chillies, finely diced
2 garlic cloves, minced
3 tbs Coles Caster Sugar

Salad
150g vermicelli noodles
1 bunch coriander
1 bunch mint
1 bunch thai basil
250g bean shoots
½ iceberg lettuce, shredded
2 carrots, julienned and pickled

Method

To make the spring rolls combine the cabbage, spring onion, carrots, mushrooms, soy and sesame oil in a large bowl and mix together.

In a small bowl, combine the cornflour and water and mix until smooth.

One at a time, lay a small amount of filling onto a spring roll wrapper fold the sides in and roll tightly into a log shape. Seal the ends with the cornflour mix. Repeat until all the spring rolls are made.

Add the dipping sauce ingredients in a bowl and mix together until combined.

In a saucepan or wok with oil heated to 180deg c. Cook the spring rolls until golden and crunchy and drain on a paper towel-lined plate.

To serve plate up a bowl of noodles, lettuce, carrot and bean shoots. Topped with herbs and the fried spring rolls. Have the sauce on the side to pour over just before eating.

Recipe by Michael Weldon

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Pad Thai With Prawns

Pad Thai With Prawns

Ingredients

300g Coles Green Prawns, tails removed
2tbs tamarind paste
3tbs fish sauce
2tbs palm sugar
2tbs water
½ tsp Coles chilli powder
2 shallots, sliced thinly
2 garlic cloves, sliced
3 Coles Free Range eggs, whisked
2 garlic cloves, sliced
150g Coles Firm Tofu, diced
2 spring onions, cut into 2cm pieces
100g bean shoots
125g rice noodles, hydrated in cold water
1 birds eye chilli, sliced
1 bunch of Coriander
40g Coles Crushed Peanuts
2 Limes

Method

Combine the tamarind, fish sauce, palm sugar, water and chilli powder, mix together to make pad thai sauce.

In a hot wok add a drizzle of oil, add the shallots and fry off for a minute. add the garlic fry for another minute. Add the eggs and fry until they resemble an omelette. Add the tofu and prawns, stir fry for a couple of minutes. Add the spring onions bean shoots and noodles fry for 1 minute.

Add the pad thai sauce and stir through the wok. Cook until everything is coated in the sauce and it has thickened.

Serve topped with crushed peanuts, coriander, chilli and limes wedges.

Recipe by Michael Weldon

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BBQ Beef Banh Mi

BBQ Beef Banh Mi

Ingredients

2 x long Coles baguettes, split down the middle

Beef:
2 x 300g Coles Graze beef (rump or fillet), trimmed, thinly sliced 
1 Tablespoon fish sauce
1 Tablespoon Coles honey 
1/2 lemongrass stalk, finely chopped 
1 clove garlic, crushed 
2 teaspoons sesame oil 

Pickled Carrot:
2 large carrots, peeled & shredded or into noodles  
2 teaspoons Coles Sea Salt Flakes 
1/2 cup white vinegar 
1/3 cup Coles white sugar 

Fillings:
100g liver pate
1/2 cup Kewpie mayo
2 teaspoons Siracha chilli sauce* optional. 
2 large lebanese cucumbers, sliced 
2 spring onions, sliced 
1/2 bunch coriander, leaves picked 
1 long red chilli, thinly sliced 
1/3 cup Coles Crushed Peanuts, to serve

Method

For the pickled carrots, rub the salt into the carrots in a bowl and set aside for 10 minutes. Squeeze any excess liquid that the salt has drawn from the carrots and discard. Mix the vinegar and sugar into the carrot and set aside.

Mix all beef and marinade ingredients together & set aside for 10 minutes.

Heat BBQ or non-stick frying pan to medium/high heat and cook the beef for 3-4 minutes, or until cooked through and fragrant.

Drain the carrot from the pickling liquid.

Slice baguette & spread with pate, mayonnaise and sriracha sauce, if using. Add in the cucumber, pickled carrot, shallots, beef, coriander, chilli and fried Peanuts.

Slice into 15cm long Bahn Mi and serve.

Tip - Beef can be replaced with pork, chicken, lamb, beef, prawns, tofu or mushrooms.

Recipe by Courtney Roulston

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Beef Brisket Tacos With Burnt Jalapeno And Avocado Salsa

Beef Brisket Tacos With Burnt Jalapeno And Avocado Salsa

Ingredients

1.5kg beef brisket
12 Coles white corn tortillas
Pickled cabbage, to serve

Brisket Rub
100g cumin seeds
60g coriander seeds
100g smoked paprika
100g garlic powder
20g chilli powder
130g Coles Sea Salt Flakes
150g Coles Brown Sugar
70g coffee grounds

Burnt Jalapeno Salsa
2 jalapeno peppers
2 avocados, deseeded and skin removed
1 garlic clove
1 20c piece of ginger, peeled
1 small clove of ginger
Stems and root from 1 bunch of coriander
Juice of 2 limes
Coles Sea Salt Flakes and Coles
Cracked Black Pepper, to season

Method

Brisket Rub
Preheat your oven to 140 degrees

Toast off the cumin and coriander seeds in a dry pan until they become fragrant.

Place into a blender or spice grinder and blend until smooth. Mix together with the rest of the ingredients in a large bowl.

Generously rub the brisket with the spice mix. Fold the brisket up in baking paper and then in aluminum foil anyplace on a baking tray.

Slowly roast the brisket in the oven for 4 hours at 140 degrees or until the brisket is soft and tender.

Jalapeno Salsa
Over coals or an open flame, blacken the skin of the jalapeño peppers. Leave the peppers to cool and then remove the skin and the seeds.

Place the jalapeño flesh in the blender with the rest of the ingredients, season with salt and pepper and blend until smooth.

Serve the taco with fresh corn tortillas and some pickled cabbage.

Recipe by Andy Allen

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