BBQ Blueberry & Almond Cobbler

BBQ Blueberry & Almond Cobbler

Recipe By Michael Weldon

Ingredients

• 1/4 cup butter

• 1 cup plain flour

• 1 cup caster sugar

• 1tbs baking powder

• 1/4 cup almonds, chopped

• 1 cup milk

• 1 punnet blueberries

• 1/2 cups caster sugar

• 1 lemon, zest

• salt

• Jalna yoghurt for serving

Method

• Heat a bbq with a lid or an oven to 180deg c. Rub the butter into the base of an oven safe dish.

• In a bowl mix together the flour, 1 cup caster sugar, baking powder, almond and a pinch of salt. Add the milk and fold into the flour mixture into a smooth batter. Pour into the buttered oven dish.

• In a bowl combine the blueberries, 1/2 cup caster sugar and lemon zest, mix together. Pour the blueberries into the dish and put onto the BBQ or into the oven. Bake until the batter is set and lightly golden.

• Serve topped with yoghurt.

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Red Curry Cauliflower with Coconut Cashew Lime

Red Curry Cauliflower with Coconut Cashew Lime

Recipe By Courtney Roulston

Ingredients

• 1 large cauliflower, cut into florets

• 2 tbsp Squeaky Gate extra virgin olive oil for roasting

• sea salt to taste

• 1 tbsp thai red curry paste

• 300ml coconut cream

• 1 tbsp fish sauce

• juice of 1 lime

• 1 tbsp honey

• 3 cups baby kale leaves

• 1/3 cup shredded or shaved coconut, toasted

• 2/3 cups roasted cashews

• ½ cup coriander, sprigs picked

• 1 long red chilies, sliced

• 2 kaffir lime leaves, finely shredded

Method

• Toss the cauliflower in oil and salt and place onto a lined oven tray. Heat the oven to 180 degrees and roast the cauliflower for 25-30 minutes, or until cooked through and slightly coloured.

• Heat the red curry paste in a saucepan with a little oil, then add in half the coconut cream. Bring up to the boil and reduce slightly. Remove from the heat and add in the remaining coconut cream, fish sauce, lime juice and honey. Taste for balance of sweet, sour, salty & hot. Adjust if needed.

• Allow the cauliflower to cool slightly before adding in the kale leaves. Drizzle the red curry sauce mixture over the cauliflower and gently toss to coat.

• To serve place the dressed cauliflower onto a serving platter.

• Garnish with cashew nuts, chili, coriander and kaffir lime leaves.

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Smoked Paprika & Toasted Red Pepper Potato Bake

Smoked Paprika & Toasted Red Pepper Potato Bake

Recipe By Michael Weldon

Ingredients

• 1kg potatoes, sliced thinly

• 2 red pepper, charred and peeled

• 1 red onion, sliced thinly

• 600mls Bulla cooking cream

• 1tbs smoked paprika

• 1 garlic clove, grated

• 2 bay leaves

• 3 thyme sprigs

• 3 rosemary sprigs

• 50g parmesan cheese

Method

• In a saucepan combine the cream, smoked paprika, garlic clove and a pinch of salt. Tie the herbs into a little bouquet and place into the cream. Place the saucepan over a medium heat and bring to the simmer. Remove from the heat and allow to cool.

• In an oven safe dish layer the potatoes, onion and red pepper. Pour over the cream mixture making sure to take the bouquet out and discard. Add the parmesan cheese to the top then cover with baking paper and foil.

• Place the potato bake into a 180deg c oven for 20 mins. Remove the foil and baking paper and bake for a further 15-20mins until the cheese is golden and the potatoes are cooked through.

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Masterstock Chicken with Spring Onion Dressing

Masterstock Chicken with Spring Onion Dressing

Recipe By Courtney Roulston

Ingredients

• 1 Coles free range chicken (around 1.8kg)

• 2 tbsp ginger, peeled, chopped

• ½ cup Squeaky Gate extra virgin olive oil

• ½ tsp sea salt flakes

• pinch white pepper

• 1 long red chilli, sliced to serve

• 8 spring onions- green part

master stock Ingredients

• 1 cup shaoxing wine (chinese cooking wine)

• 1.5 cup soy sauce

• ½ cup honey

• 1/3 cup sliced ginger

• 8 spring onions, white halves only

• 1 head garlic, cut in half horizontally

• 2 strips orange peel

• 1 stick cinnamon

• 1 star anise

Method

• Place all the master stock ingredients into a large pot along with 5 litres of water. Bring up to a boil for 10 minutes to allow the aromatics to become fragrant.

• Cut the excess fat off of the chicken.

• Turn the heat down to a very gentle simmer and add the chicken into the pot breast side down. Make sure there is enough water in the pot to cover the chicken. Place a lid on the pot and leave on a very low heat for 1.5-2 hours- there should only be the occasional blip hitting the surface. Remove from the heat and leave the chicken to steep in the broth.

• To make the spring onion dressing, place the ginger into a mortar and pestle and add in the sliced green parts of the spring onion and gently pound into a paste. Gently mix into the ginger. Heat the extra virgin olive oil in a small pot and pour over the spring onion mixture. Stir to combine and season with salt and white pepper. Set aside.

• Remove the chicken from the broth and allow to rest for 5 minutes before slicing into portions. Place onto a serving platter and serve with the spring onion dressing and sliced chilli.

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Summer Vegetable Omelette Stack

Summer Vegetable Omelette Stack

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

for the omelette

• 6 eggs, lightly beaten

• ½ cup fresh breadcrumbs

• 2 tbsp fresh parmesan

• salt, to taste

• pepper, to taste

• 1 tbsp Squeaky Gate extra virgin olive oil

for the vegetables

• 1 red capsicum, finely sliced

• 1 green capsicum, finely sliced

• 1 eggplant, finely sliced

• 2 zucchini, finely sliced

• 2 tbsp Squeaky Gate extra virgin olive oil

for construction

• 2 handfuls of spinach or silverbeet (stems removed), finely sliced

• 125 g mozzarella cheese, finely sliced or grated

• 50 g parmesan, grated

• 1 quantity tomato & basil sauce

Method

• To make the omelettes:

• Mix all of the omelette ingredients except the olive oil together in a medium bowl.

• Heat ½ tsp of extra virgin olive oil in the 20 cm frying pan over medium heat.

• Pour in just enough omelette mix to cover the base of the pan. Cook for about 1 minute, then flip and cook the other side. Remove the cooked omelette and place it on a plate.

• Continue the omelette cooking process until all the batter is used – you should have at least eight round omelettes.

• To grill the vegetables:

• Cook the capsicum in a little oil in the large frying pan over high heat.

• Add the cooked capsicum to a medium bowl to cool.

• Continue cooking the remaining vegetables and add them to the bowl.

• In each of two small bowls place six slices of each cooked vegetable and save them for the top of the two stacks.

• To construct:

• Divide the spinach or silverbeet between two medium bowls.

• Divide the grated mozzarella between two small bowls.

• Divide the grated parmesan between two small bowls.

  Construction – both groups make a stack each

• Preheat the oven to 180°C.

• Each group begins with a round plate.

• Place a spoonful of the Tomato & Basil Sauce on the plate.

• Top with an omelette.

• Add a layer of spinach or silverbeet, then a layer of vegetables, a layer of mozzarella, a layer of sauce, a sprinkle of parmesan and then another omelette.

• Repeat the process until you have placed your fourth omelette on the top.

• Top with the reserved vegetables and a sprinkle of cheese.

• Place the stack in the oven for 5–10 minutes.

• Slice into wedges and serve.

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Turkish Kebab

Turkish Kebab

Recipe By Sarah Todd

Ingredients

• 1 can cannellini beans, drained

• 2 tomatoes, diced

• ½ red onion, thinly sliced

• 1 cup parsley, chopped

• 1 tsp sumac

• ½ tsp salt

• ½ lemon juiced

• 2 tbsp Squeaky Gate extra virgin olive oil

• 500g chicken drumstick fillets

• 250g yoghurt

• 2 tsp smoked paprika

• ½ tsp ground cumin

• ½ tsp ground coriander

• ½ tsp chilli powder

• 1 lemon, zested and juiced

• 4 garlic cloves, crushed

• 2 tsp flaky sea salt

to serve

• baba ganoush

• roasted red peppers

• fresh herbs

Method

• Place the drained cannellini beans in a large bowl and add chopped tomatoes, sliced red onions and chopped parsley to the beans. Stir well and set aside.

• In a small bowl, mix sumac, aleppo pepper, salt, lemon juice and olive oil and pour it on the salad.

• Combine all the ingredients for the yoghurt marinade (apart from chicken) in a large bowl and stir together.

• Add the chicken and massage the marinade in with your hands, then leave to marinate (or ideally overnight). Preheat a grill to the highest setting. Thread chicken onto skewers.

• Place on a grill pan or bbq and cook for about 5 minutes either side – you want the yoghurt to char and blister slightly, but keep an eye on it and don't let it burn too much.

• Ensure the chicken is thoroughly cooked by cutting one of the pieces in half and ensuring the juices run clear.

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Whipped Feta and Tomato Bruschetta

Whipped Feta and Tomato Bruschetta

Recipe By Michael Weldon

Ingredients

whipped feta

• 200g danish feta

• ½ cup Jalna greek yoghurt

• 1 garlic clove, grated

• 2tbs Squeaky Gate extra virgin olive oil

bruschetta

• 1 loaf of sourdough, sliced

• 1 punnet medley tomatoes (multi colour heirloom tomatoes), cut into slices and odd sized pieces

• 1 small shallot, sliced thinly

• 4 pepperoncini chillies (international isle), sliced into rings

• ½ bunch parsley

• sea salt

• Squeaky Gate extra virgin olive oil

• Raco griddle pan

Method

• Heat a griddle pan over a high heat until it smokes. Drizzle bread with extra virgin olive oil and grill until each side has good bar marks.

• In a jug or bowl combine the feta, yoghurt, garlic and extra virgin olive oil, process with a stick blender until smooth.

• In a bowl combine the tomatoes and shallot, dress with extra virgin olive oil, salt and pepper. Allow to sit and marinate together for 5 minutes.

• Spread the whipped feta on the bread, top with the tomato and shallot mixture. Garnish with pepperoncini and parsley leaves. Enjoy

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Cheese Cob

Cheese Cob

Recipe By Sarah Todd

Ingredients

• 1 cob loaf

• 1 onion diced

• 2 garlic cloves, finely chopped

• 4 bacon rashers, finely diced

• 1 block cream cheese

• 1 cup grated cheese

• 300ml Bulla cooking cream

• salt and pepper to taste

• spring onion

• Raco frypan

to serve

• crudités

Method

• Cut the top of the cob and pull out all of the centre in chunks. Place on a baking tray and bake at 180 degrees until slightly toasted, 20 minutes.

• In a fry pan, cook bacon, onion and garlic until crisp and cooked through (5-6 minutes). Mix together with the rest of the ingredients other than spring onion. Slice the spring onion and put the white parts at the bottom of the cob followed by the grated cheese. Pour the mix into the bread loaf and bake until golden surrounded by the bread insides, around 60 minutes taking out the side bread half way through. Serve immediately with crudités and green ends of the spring onion.

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Spring Onion and Asparagus with Miso Yoghurt

Spring Onion and Asparagus with Miso Yoghurt

Recipe By Michael Weldon

Ingredients

miso yoghurt

• ½ cup Jalna greek yoghurt

• 2tbs miso

• 1tbs sesame oil

• 1tsp smoked paprika

• sea salt

• 1 bunch of spring onions

• 2 bunch asparagus

• 200g yellow beans

• Squeaky Gate extra virgin olive oil

• sea salt

• ¼ bunch parsley leaves

• ¼ toasted pine nuts

• sea salt

• Raco griddle pan

Method

• In a mixing bowl combine all the ingredients for the miso yoghurt. Whish together until evenly combined.

• Heat a BBQ or griddle pan until it begins to smoke. Drizzle the spring onions, asparagus and beans with extra virgin olive oil and a pinch of salt. Place on the grill and cook until charred.

• To serve spread the miso yoghurt on a platter then top with the grilled veggies. Finish with the pinenuts, a drizzle of extra virgin olive oil and the parsley leaves.

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Family Aussie Beef Pie

Family Aussie Beef Pie

Recipe Courtney Roulston

Ingredients

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 large brown onion, diced

• 3 large carrots, grated

• 3 celery stalks, grated

• 2 x 500g Coles beef mince

• salt and cracked black pepper to taste

• 2 heaped tbsp tomato paste

• 1 tbsp vegemite

• 3 tbsp worcestershire sauce

• 2 tbsp corn flour

• 1.5 cups Coles low salt beef stock

• 2 sheets frozen puff pastry

• 1 egg, beaten

Method

• Pre heat the oven to 200 degrees C.

• Heat the extra virgin olive oil in a large frying pan over a medium/high heat, add in the onion and cook for 1-2 minutes to soften. Add in the grated carrot, celery, season with salt and continue to cook for a further 2-3 minutes or until the vegetables are tender.

• Remove the vegetables from the pan and place the same pan back onto the heat. Add in the beef mince, pepper and salt and cook, breaking up with the back of a spoon for 5-6 minutes, or until the beef has browned.

• Stir through the tomato paste, vegemite, Worcestershire sauce, corn flour and beef stock. Bring the mixture up to a gentle simmer and cook for 3-4 minutes, or until the mixture has thickened. Then stir through the reserved vegetables.

• Pour the mixture into a 22x30cm pie or roasting tin. Allow the beef mixture to cool before placing the puff pastry onto the top of the pie. Cut a hole in the center of the pastry to allow some air to escape while the pie is cooking.

• Brush the top of the pastry with the beaten egg and bake in the oven for 30 minutes, or until the top of the pie is golden and flaky.

• Serve the pie hot with your choice of salad, boiled peas or mashed potato.

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Homemade Ricotta with Figs

Homemade Ricotta with Figs

Recipe Sarah Todd

Ingredients

• 2 l full cream milk

• 1 cup Bulla thickened cream

• 1/2 teaspoon salt

• 3 tablespoons fresh lemon juice

• 200g dried baby good quality turkish/iranian figs

• 80 ml vincotto

• 50 g brown sugar

• 1 cinnamon quill

• 2 star anise

• 1 rind each of lemon and orange

• 3 tbs grand mariner liqueur

Method

• Slowly bring milk, thickened cream, and salt to a rolling boil in a large pot over medium heat, stirring occasionally to prevent burning. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles (2 minutes). Pour the mixture into a sieve lined with muslin cloth and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days

• For figs, place all ingredients into a pot and add 3 cups of water and make a cartouche and place it on top and press to the liquid. Simmer over a low heat until the figs have softened and the liquid has reduced, approx 7-10minutes.

• Remove figs with a slotted spoon and keep warm. Continue to simmer the liquid until reduced to a thick syrup.

• Place ricotta into a jar and top with figs. Pour over the strained syrup.

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Golden Gazpacho with Olive oil Focaccia

Golden Gazpacho with Olive oil Focaccia

Recipe Michael Weldon

Ingredients

focaccia

• 150g bakers flour

• 150g tipo 00 flour

• 200ml warm water

• 4g dried yeast

• 1 tsp sea salt

• ¼ cup Squeaky Gate extra virgin olive oil

gazpachio

• 4 punnets of gold perino cherry tomatoes

• 1 yellow capsicum, cut into chunks

• 2 light yellow or green banana chillies

• 1 cucumber, skin peeled, chopped roughly

• 1 large shallot, peeled and chopped

• 1 large garlic clove

• 1tsp tabasco sauce

• 1tbs red wine vinegar

• 2tbs Squeaky Gate extra virgin olive oil

• sea salt

garnish

• 1 jalapeno sliced

• ¼ bunch parsley

Method

• Mix together the flours and sea salt. In a jug combine the water and yeast whisk until the yeast begins to bubble/froth. Add the olive oil into the liquid and mix together. Combine with the flour mixture. Gently mix the ingredients together until the mixture comes together in a rough dough ball. Place into a bowl and rest for 30mins. After 30 minutes knock the bowl and gently knead using extra virgin olive oil to stop the dough from sticking from the bench. Once the dough is kneaded for 2-3 minutes place on an oiled tray covered in cling wrap. Leave to prove for 2-2.5 hours.

• Pre heat an oven to 200deg C. On an oiled tray spread out the dough and press it into all the corners of your tray. With your fingertips poke holes into your dough to create places to catch your extra virgin olive oil. Drizzle the dough with some more extra virgin olive oil and a pinch of salt. Leave covered in plastic to prove for 30 minutes. After 30 minutes uncover and place into the oven. Bake for about 20 minutes until the focaccia is golden brown and cooked through. Cool and slice.

• In a blender process the tomatoes, capsicum, peppers, cucumbers, shallot, garlic, tabasco, vinegar, a pinch of sea salt and extra virgin olive oil until smooth. Strain through a sieve to catch any not blended bits. Once strained place the soup into the fridge for 15 minutes.

• To serve add Gazpacho to a soup bowl, top with your favourite garnishes and a good drizzle of extra virgin olive oil. Serve with focaccia to dip in the soup.

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Prawn and Choko Stir-Fry

Prawn and Choko Stir-Fry

Recipe Courtney Roulston

Ingredients

• 2 tbsp Squeaky Gate extra virgin olive oil

• 2 cloves garlic, finely chopped

• 2 red shallots/French shallot, finely sliced

• 350g Coles australian raw/green king prawns, chopped *(weight after peeling)

• 2 medium chokos, peeled cut into thick matchsticks

• ½ tsp cracked black pepper

• steamed rice to serve

stir-fry sauce

• 1 tbsp fish sauce

  1 tbsp light soy sauce

• 2 tbsp oyster sauce

• ½ tsp corn flour

• 1 tsp honey

Method

• Mix the stir-fry sauce ingredients together in a small bowl. Set aside.

• Heat the oil in a wok over a high heat, then add the garlic and shallots and stir fry for 1 minute, or until translucent.

• Add in the sliced choko and cook for 2 minutes then add in the prawn meat and stir-fry for another 1-2 minutes, or until the prawns start to change colour.

• Pour in the sauce and black pepper. Toss to combine and cook for 2 minutes, or until the sauce is glossy and the choko is tender and prawns cooked through. Serve immediately with steamed rice.

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Steak, Bacon & Cheese Pie

Steak, Bacon & Cheese Pie

Recipe Michael Weldon

Ingredients

• 1kg chuck steak, diced

• 2tbs plain flour

• 4 rashers streaky bacon, sliced

• 1 onion, diced

• 2 garlic cloves, sliced

• 2 cups beef stock

• sea salt

• black pepper

• Squeaky Gate extra virgin olive oil

• 4 sheets short crust pastry

• 4 sheets puff pastry

• 1 cup pizza blend cheese

• 2 tbs ketchup

• 2 egg yolks

• large Raco saucepan

• large Raco pie tin

Method

• Heat a large saucepan over a medium heat. Dust the beef in plain flour. Add a drizzle of oil to the saucepan and add the beef, cook until its browned. Remove and reserve in a bowl. Add the bacon and onion, cook until the bacon is caramelized. Add the beef back into the pot along with the beef stock, ketchup, a pinch of salt and black pepper. Bring to the boil then reduce to the simmer and cook till the beef is tender. Once tender taste and adjust the seasoning if needed. Chill the filling in the fridge.

• In a large Raco pie tin, combine the chilled pie mixture with the tomato sauce. Spoon into tin then top with pizza cheese. Brush the pastry with egg wash and top with the puff pastry, pinch the edges of the pastry to seal it. With the tip of a knife cut a couple of holes into the pastry to allow steam to escape. Egg wash the pastry and cook in a 180deg oven for 35-40minutes until the pastry is golden and puffed.

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Bhel Puri

Bhel Puri

Recipe Sarah Todd

Ingredients

• 1 cup puffed rice

• 1 tsp peanuts, crushed and roasted

• 2 tsp red onion, chopped

• 2 tsp tomatoes, chopped

• 2 tbsp shredded iceberg

• 1 tsp fresh coriander

• 2 tsp lime juice

• 2 tsp dried raisins

• 1 tsp date tamarind chutney

• 1 tsp Sriracha (or preferred chilli sauce)

• pinch Pattu chaat masala

Method

• In a large mixing bowl, combine all ingredients and drizzle tamarind chutney and Sriracha to taste. Sprinkle chaat masala, a squeeze of lime juice and lightly toss until thoroughly mixed. Lastly, fold in chopped herbs.

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Slow Roast 5-Spice Pork Shoulder with Cabbage Slaw

Slow Roast 5-Spice Pork Shoulder with Cabbage Slaw

Recipe Courtney Roulston

Ingredients

• 2.2kg Coles boneless pork shoulder

marinade

• 1 tsp chinese 5 spice powder

• 2cm piece fresh ginger, grated

• 2 tbsp soy sauce

• 3 tbsp hoisin sauce

• 2 tbsp honey

• 2 tbsp sesame oil

cabbage salad

• 4 cups shredded savvoy cabbage

• 1 cup coriander, chopped, plus extra sprigs to serve

• 2 tbsp apple cider vinegar

• 1 tbsp Squeaky Gate extra virgin olive oil

• 2 tsp sesame seeds, toasted

to serve

• 2 cups short grain brown rice

• 1 long red chilli, sliced

Method

• Pre heat the oven to 170 degrees C.

• Remove string from the pork shoulder and place into a deep-sided roasting tray.

• Whisk together all the marinade ingredients with 1 cup of water. Pour the marinade mixture over the pork and cover with baking paper and foil to seal.

• Roast in the oven for 3 hours, or until the pork is tender. Uncover the pork and baste with some of the pan juices. Place back in the oven and roast for a further 30 minutes to make the pork darker in colour and the sauce slightly reduced and sticky.

• Meanwhile place the rice into a pot with 2 cups boiling water and place onto a medium heat. Cook until the water has been absorbed, then turn the rice down to very low, cover with a lid and steam for 15 minutes.

• Mix together all the cabbage salad ingredients and season with sea salt and cracked black pepper. Place into a serving bowl and garnish with extra sesame seeds.

• Serve Pork with steamed rice, cabbage salad and garnish with extra coriander sprigs and sliced chilli.

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One Pot Pasta with Fennel and Chickpea

One Pot Pasta with Fennel and Chickpea

Recipe Sarah Todd

Ingredients

• 100ml Squeaky Gate extra-virgin olive oil, plus more to finish

• 100g chorizo, roughly chopped

• ½ brown onion, thinly sliced

• ½ fennel bulb, core removed, thinly sliced

• 1 tbsp garlic paste

• 400g canned chickpeas

• ½ tsp chilli flakes

• 100ml white wine

• 150g San Remo elbows

• 750ml vegetable stock

• small handful parsley, roughly chopped

• 25g parmigiano reggiano, grated, plus extra to finish

to serve

• lemon wedge

• parsley

• parmesan

Method

• Place a heavy based deep frypan on medium heat. Add the chorizo, onion and fennel. Season with salt and pepper and cook until just beginning to turn golden.

• Add the garlic, chickpeas and chilli flakes and cook on for 1 minute before deglazing the pan with white wine. Allow this to reduce by half.

• Add the stock and bring to the boil. Add the San Remo elbows, reduce to a simmer and cover. Check every couple minutes to make sure it’s not sticking to the bottom of the pan.

• Once the pasta is al dente, remove the lid, check seasoning and adjust if needed. Add a splash of stock if necessary, keep this a little watery and don’t reduce completely.

• Add the parmesan and stir until melted through. Finish the dish with parsley, a generous grating of fresh parmesan and a big splash of extra virgin olive oil.

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Poached Chicken Breast with Spicy Wok Tossed Broccoli in Oyster Sauce

Poached Chicken Breast with Spicy Wok Tossed Broccoli in Oyster Sauce

Recipe Michael Weldon

Ingredients

• 2 chicken breasts

• 1 cup water

• 1/2 cup chinese cooking wine

• 1/4 cup soy

• 1 thumb size piece of ginger, sliced

• 2 garlic cloves crushed

• 1 head of broccoli, sliced thinly

• 1 brown onion, sliced thinly

• 2 garlic cloves

• 1 thumb sized piece of ginger, chopped finely

• 2 birdseye chillies, sliced

• 1/2 cup oyster sauce

• 2tbs chinese cooking wine

• 1tbs soy sauce

• 1tbs sesame oil

• 1tbs rice wine vinegar

• Squeaky Gate extra virgin olive oil

• fried shallots to garnish

Method

• Combine the water, 1/2cup cooking wine, 1/4cup soy, sliced ginger and crushed garlic in a small saucepan. Bring to the boil then add the chicken breasts, place the lid on and reduce to a simmer. Simmer for 5 minutes then turn off the heat and poach for 5 minutes.

• Heat a wok until it begins to smoke. Add a drizzle of oil and the broccoli, cook until the broccoli softens. Add the onion, garlic, ginger and chilli, fry for a minute until they lightly brown.

• In a bowl combine the oyster sauce, cooking wine, soy, sesame oil and rice wine vinegar, mix together.

• Add the oyster sauce mixture into the wok and toss through until all the broccoli is coated.

• Slice the chicken and serve in a bowl with a little of the poaching stock spooned over the top. Serve the broccoli on the side.

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Crispy Salmon with Coconut Creamed Spinach

Crispy Salmon with Coconut Creamed Spinach

Recipe Courtney Roulston

Ingredients

• 1 cup Coles brown basmati rice

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 small brown onion, diced

• 2 cloves garlic, chopped

• 2 tsp ginger, julienne

• ½ tsp Pattu ground cumin

• ¼ tsp Pattu ground turmeric

• ½ tsp Pattu garam masala

• 150g baby spinach leaves

• 150ml coconut cream

• 2 x 180g Salmon, Skin on

• sea salt to taste

• ¼ cup coriander sprigs to serve

• 1 long red chilli, chopped

• 2 lemon wedges to serve

• 2 x medium Raco frypan

Method

• Place the rice along with 1 cup boiling water into a small pot. Bring up to a simmer, and once the water has been absorbed, turn the heat down to very low, cover with a lid and leave to steam for 15 minutes, or until fluffy and cooked through.

• Heat a non-stick frying pan over a medium heat and add in 1 tablespoon of the extra virgin olive oil. Add in the onion and cook for 1-2 minutes before adding in the garlic and ginger and stir-fry for 1 minute, or until fragrant. Add in the spices and toast off before mixing through the spinach and the coconut cream. Gently simmer for 3-4 minutes to wilt the spinach and thicken the sauce.

• Meanwhile, heat a non-stick frying pan over a medium heat. Rub the remaining oil over the salmon and season the skin side with sea salt. Cook the salmon, skin side down for 5 minutes, or until golden and crisp. Turn over and cook for 1-2 minutes on the second side, then turn off the heat and allow the salmon to rest in the pan for a couple of minutes to gently finish cooking the fish through.

• To serve, place the rice into serving bowls and spoon in the spinach and coconut sauce. Top with the salmon and scatter over chopped chilli, coriander and lemon weges.

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Broccoli Slaw

Broccoli Slaw

Recipe by Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 2 large heads of broccoli, separated into finger-sized

• florets, stems and leaves finely sliced

• ½ red onion, finely chopped

• 1 red apple, chopped into small pieces

• 1 cup raisins

• 1 cup sunflower seeds,

• 2 tbsp Squeaky Gate extra virgin olive oil

• 2 tbsp lemon juice

• ½ tsp sea salt

• pepper, to taste

• 1 cup Jalna greek yoghurt

• broccoli flowers (optional)

Method

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

• Place the small frying pan on a medium heat and add the sunflower seeds. Toast, stirring occasionally, until lightly browned.

• Combine the broccoli, onion, apple, raisins and toasted sunflower seeds in the large bowl.

• Drizzle the slaw with oil and lemon juice. Sprinkle over the salt and pepper, and toss lightly.

• Add the yoghurt and mix until the florets are well coated.

• Transfer to a serving bowl, garnish with broccoli flowers, if using, and serve.

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