Caprese Salad with Roasted Tomatoes

Caprese Salad with Roasted Tomatoes

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 1 kg Coles cherry tomatoes, sliced in half lengthways

• 4 sprigs of thyme

• 1/4 tsp salt

• 4 tbsp extra virgin olive oil

• 2 tbs Coles finest balsamic vinegar

• 300 g fresh mozzarella, torn into a size similar

• to the basil leaves

• 3 large handfuls of basil leaves

Method

• Preheat the oven to 180°C.

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

• Line the baking trays with baking paper.

• Place the sliced tomatoes and thyme in a single layer on the baking trays.

• Sprinkle with salt, and drizzle with olive oil and balsamic vinegar.

• Bake for 30–40 minutes, or until the skin on the tomatoes start to blister and brown a little. Remove the tomatoes from the oven and allow to cool.

• Arrange the roasted tomatoes, cheese and basil in a slightly overlapping pattern on a serving platter, starting from the outside rim and working towards the centre.

• Drizzle with any remaining liquid from the roasted tomatoes.

• Serve with crusty bread or focaccia.

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White Balsamic Meringue with Mango Yoghurt

White Balsamic Meringue with Mango Yoghurt

Recipe By Michael Weldon

Ingredients

• 3 egg whites

• ½ cup Coles caster sugar

• 1 tbs white balsamic vinegar 

Mango Yoghurt

• 2 cups Jalna sweet and creamy yoghurt

• 1 mango, cheeks removed and blended

• ¼ cup dried mango, diced

Garnish

• toasted shaved coconut

Method

• Pre-heat an over to 95 degrees (C).

• In the bowl of a stand mixer add the egg whites, whisk to soft peaks. Whilst whisking slowly add the sugar into the mix, keep mixing until the whites form stiff peaks and the sugar is fully incorporated. Add the white balsamic vinegar and mix to combine.

• Carefully spoon the meringue into a piping bag. Pipe into round meringues on a baking paper lined oven tray. Pipe 4 even sided round meringues. Place into the oven and cook for 1.5 hours then leave to cool completely in the oven.

• In a bowl combine the yoghurt, mango puree and diced mango. Gently mix to combine but keep the yoghurts thickness. 

• To assemble place a meringue round onto a plate. Carefully crack the meringue on half down the centre and spoon the mango yoghurt in between the 2 pieces of meringue. Top with the toasted shaved coconut.

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Seafood Mixed Grill with Burnt Tomato and Caper Sauce

Seafood Mixed Grill with Burnt Tomato and Caper Sauce

Recipe By Michael Weldon

Ingredients

• 2 Coles barramundi fillets, cut in half lengthways

• 2 Coles salmon cutlets

• Squeaky Gate extra virgin olive oil

• sea salt

• 4 whole tomatoes, grilled on the bbq until charred all over

• 1 garlic clove

• 1 long red chilli, grilled on the bbq until charred all over

• ½ bunch parsley, chopped

• ¼ cup capers

• ¼ cup Squeaky Gate extra virgin olive oil

• 1 tbs Coles finest red wine vinegar

• 2 squid tubes, cut in halves and scored

• 1 garlic clove

• ½ tsp chilli flakes

• 1 lemon

• 4 large whole green prawns

• 8 mussels 

Garnish

• grilled lemons

• grilled sourdough 

• extra parsley

Cooked using The Ziggy available at Barbeques Galore

Method

• In large jar add the tomato, garlic, olive oil, charred chilli and a pinch of salt. Blend until semi smooth with a stick blender. Add the parsley, capers and vinegar, stir through. Taste and adjust seasoning to your liking.

• Heat a bbq until it is smoking. Make sure the grills are clean. Brush the barramundi and salmon cutlets with extra virgin olive oil and salt. Place the barramundi skin side down onto the grill and the salmon cut side. Cook for the majority of the time on the first side then turn and finish the cooking on the other side. 

• Coat the squid, garlic, chilli, lemon, a pinch of salt and a drizzle of olive oil. 

• Drizzle the prawn with olive oil and salt. Place onto the grill, cook until half the prawn changes colour then repeat the process on the other side until cooked. 

• Place the squid onto the grill and cook until charred on both sides, Slice into more manageable pieces.

• Place the mussels onto the BBQ and close the lid. Cook until the mussels pop open, then remove from the heat. 

• Once all the seafood is cooked, begin plating up. Start with spreading a couple of spoons of the sauce on the bottom of the plate then top with a piece of each seafood and a couple of mussels. Dress the seafood with a generous amount of the burnt tomato sauce. Place the grilled sourdough to the side. Top with parsley and some fresh lemon.

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Tuna & Risoni Salad

Tuna & Risoni Salad

Recipe By Daniel Matheson

Ingredients

• 250 g San Remo risoni, cooked and drained

• 400 g Coles tuna in springwater, flaked

• 100 g spinach leaves

• 20 basil leaves, picked

• small bunch parsley, roughly chopped

• small bunch dill, roughly chopped

• 12 chives, finely sliced

• 2 spring onions, sliced - white parts and green parts separated

• ¼ cup freshly squeezed lemon juice

• 1 cup Squeaky Gate extra virgin olive oil

• salt and pepper to taste

Method

• In a pot of boiling water, cook the risoni as per instructions of the packet. Once cooked, drain and toss with a drizzle of extra virgin olive oil to ensure the pasta does not stick together. Rest aside to cool.

• In a pan on medium heat, drizzle in extra virgin olive oil and add the spinach. Allow to wilt in the pan for 1 minute then take out and place on a paper towel to absorb any of the extra fluid. 

• In a serving bowl, add in the cooled risoni and all the herbs apart from the green tops of spring onion. Add in the wilted spinach and the tuna flakes.

• To make the dressing, in a clean jar pour the lemon juice, ¾ cup extra virgin olive oil and add salt and pepper to taste. Close the jar lid and shake until the dressing ingredients are smoothly combined. 

• To serve, add ¾ of the dressing to the serving bowl of salad ingredients and toss through until all ingredients are coated. Taste and add more dressing if required.

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Lamb Manti with Yoghurt and Burnt Butter

Lamb Manti with Yoghurt and Burnt Butter

Recipe By Michael Weldon

Ingredients

• 250 g Coles lamb mince

• 1 onion, diced 

• 2 garlic cloves, grated

• 1 tsp smoked paprika, plus extra for garnish

• 1 tsp dried mint, plus extra for garnish

• 1 tsp sea salt

• 60 wonton wrappers

• ½ cup Greek yoghurt

• ½ lemon, juice

• ¼ cup Coles butter

• ¼ bunch parsley, roughly chopped

Method

• Mix together the onion, garlic, paprika, dried mint, salt and lamb mince.

• Place teaspoon of lamb mince mix in the middle of the wrapper. Brush the edges of the wrapper with a small amount of water. Fold two sides together then the other two sides. Fold the opened edges of the wrapper together and press into a diamond shape making sure to squeeze out any air. Repeat this process until all the wrappers are filled.

• In a small saucepan over a medium high heat melt the butter until it begins to brown. Add a squeeze of lemon to the pan and remove from the heat. Keep warm for serving. 

• Spread the yoghurt across the base of the serving plate in an even thin layer. Bring a saucepan of water to a gentle boil. Cooking in batches add the Manti to the pot and cook for 5-6 minutes until the wrappers are cooked. Remove with a slotted spoon and place on your serving plate. Repeat the process with the second batch. 

• Drizzle the butter over the dumplings. Sprinkle over the chopped parsley, extra dried mint and smoked paprika.

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Smoked BBQ Beef Brisket with Zucchini Pickles

Smoked BBQ Beef Brisket with Zucchini Pickles

Recipe By Courtney Roulston

Ingredients

• 1.5 kg Coles beef brisket

Spice Rub

• 1 tsp garlic powder 

• 1 tsp cumin powder

• sea salt and pepper to taste 

BBQ Sauce

• ½ cup apple cider vinegar 

• 1 cup tomato ketchup 

• 1/3 cup Coles honey 

• 2 tsp onion powder

• 1 tbs American mustard 

• 1 tbs worcestershire sauce 

To Serve

• 1 cup zucchini pickles

Method

• Pre-heat the smoker to 150 degrees (C).

• Mix all the spice rub ingredients together and coat the outer of the brisket then place the beef into the smoker and let cook low and slow for 6 hours or until the meat is tender.

• Whisk all the bbq sauce ingredients together and pour into a serving bowl.

• To serve, slice the beef brisket on a tray and serve with zucchini pickles and bbq sauce on the side.

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Cherry Almond Tart

Cherry Almond Tart

Recipe By Gareth Whitton

Ingredients

Short Crust Pastry

• 250 g Coles plain flour

• 125 g butter

• 50 ml water 

• 3.5 g salt         

Cherry & Almond Batter

• 140 g almond meal

• 210 g butter

• 186 g sugar                             

• 4 large free range egg (or 186 g eggs)

• 2 g salt

• 2 g baking powder

• 47 g Coles plain flour

Poached Cherries

• tinned sour cherries                           

• white sugar

Garnish

• icing sugar

Method

Short Crust Pastry

• Preheat the oven to 180 degrees (C).

• Cut butter into 2.5cm cubes and place in the bowl of a stand mixer with paddle attachment fixed. Add flour and salt and mix on the slow speed until it starts to resemble the consistency of almond meal and no lumps of butter remain.

• Slowly pour the water into the flour mixture. Work together until all ingredients are combined, ensuring not to over work the dough.

• Tip the dough onto the bench and combine the mixture by hand, then work into a disc shape. Place the pastry between two sheets of paper and using a rolling pin, roll the pastry into a circular shape approximately 3-4mm thick and roughly 35cm in diameter.

• Wrap the pastry over the rolling pin and place over the top of a 25cm tart shell. Work the pastry into the corners of the tin and press into the sides. Using a knife, trim the edges of the pastry. Place the shell into the fridge to rest for a few minutes.

• Cut a piece of baking paper or aluminium foil to fit inside the tin. Push the paper or foil the corners of the shell and fill with rice or blind baking beads. Place in the oven for 25 minutes or until an even golden colour.

• Allow to cool at room temperature, then reduce the oven temperature to 165 degrees (C).

Cherry & Almond Batter

• Melt butter in a pan and cook until nutty and brown then remove off the heat.

• Scale almond meal, flour, salt and baking powder together in a bowl.

• Using the whisk in the stand mixer, combine sugar and eggs until incorporated on the slow setting, ensuring not to introduce any air.

• In a steady stream, pour in melted butter to emulsify with the egg mixture. Once the mixture is combined, add the dry ingredients and mix to combine. Pour into the pastry shell immediately. 

Poached Cherries

• Drain all the liquid from the tin of cherries and set the fruit aside. For every 1000g of cherry liquid, measure 400g of sugar.

• Place in a pan and bring to a boil. Continue to cook until the syrup is thick and viscous.

• Pour over the reserved cherries and allow to cool at room temperature.

• Let cherries macerate for at least 2 hours before using.

• Place cherries on top of the almond batter approximately 1cm apart, covering the entire tart.

• Bake the tart at 165 degrees (C) for 25-30 minutes or until the top has a medium golden colour.

• Allow to cool at room temperature, then dust generously with icing sugar.

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Raspberry and White Chocolate Marbled Pudding

Raspberry and White Chocolate Marbled Pudding

Recipe By Michael Weldon

Ingredients

Raspberry Syrup

• 100 g frozen raspberries

• 1 tbs Coles sugar 

Pudding Base

• 250 g butter, extra butter for pudding basin

• 250g Coles sugar

• 4 free range eggs

• 250 g flour, sifted

• 5 g baking powder, sifted

• 25 g vanilla bean paste

• 50 g milk

• 75 g white chocolate chips (callebaut W2 28% or finest Belgian chocolate preferred)

Raspberry Sauce

• 300 g frozen raspberry

• 75 g Coles sugar

• 50 g raspberry jam

Garnish

• Coles pouring cream

Special Equipment

• 1 pudding basin

Method

• In a small pot combine the raspberry syrup ingredients. Place on a medium heat and cook until the berries have softened and broken down. Strain the syrup and cool to room temp.

• In a stand mixer cream the butter and sugar until the butter is light and fluffy. Add the eggs into the mixer 1 at a time, making sure each egg is fully mixed in before adding the next. 

• Turn the mixer down to low, add in the flour and baking powder, mix until evenly combined. Add the vanilla and milk, mix until combined. 

• Divide the mixture into half. Mix the white chocolate buttons into the one bowl of mixture. Mix the raspberry syrup into the other bowl of pudding batter.

• Butter the inside of your pudding basin. Spoon in 1 spoon of white chocolate batter then 1 spoon of raspberry batter, repeat this process until all the basin is full of batter. With s butter knife swirl and mix the two different batters to give the pudding batter a marbled visual. Cover the pudding with baking paper and a piece of foil.

• Place the pudding into a steamer pot with the water in it boiling. Cover with a lid and steam for around 2 hours until the pudding is cooked through. Cool the pudding to room temp.

• In a pot over a medium heat, combine the raspberry sauce ingredients. Cook until the sugar has melted and the raspberries are soft.

• To serve, microwave the pudding and warm the sauce in a small pot. Pour the sauce over the pudding and then pour over cream.

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Scallop & Chive Dumplings

Scallop & Chive Dumplings

Recipe By Courtney Roulston

Ingredients

• 16 wonton wrappers 

• 16 large Coles scallops (around 200 g)

• 8 tbs chives, finely sliced 

• 2 tsp sesame oil 

• 2 tbs ginger, peeled and finely chopped 

• ½ tsp Coles sugar 

• 2 tbs light soy sauce 

• 4 tbs extra virgin olive oil 

• 1 lemon 

• cracked black pepper to serve 

Method

• Bring to a medium heat a generous splash of extra virgin olive oil. Place the ginger and 1 tbs of chives into a small heat-proof bowl. Heat the oil until nearly smoking. Pour the oil over the ginger to scald. Stir in the remaining soy sauce, sesame oil, a squeeze of lemon juice and cracked pepper.

• Bring a large high-sided frying pan of water up to a simmer. Chop half the scallops into a rough mince and slice remaining in half vertically. Place the minced scallop into a mixing bowl and add in 6 tbs chives, 1 tsp sesame oil, 1 tbs ginger, sugar, 1 tbs soy and a pinch of sea salt. Mix together until well combined. 

• Working in batches of 8, place the wonton wrappers onto a clean work surface. Place a tsp full of the scallop mixture into the middle of the wrappers. Top each one with 1 piece of the chunkier scallop meat. Brush a little water around the outside of 2 sides of the wrapper. Fold the wrapper in half on the diagonal to make a triangle pocket. Repeat with all the wrappers. 

• Gently lower 8 dumplings into the gently simmering water and cook for 5 minutes, or until cooked through. Remove with a slotted spoon and repeat with remaining dumplings.

• Serve the dumplings in bowls and drizzle with a little of the dressing. Garnish with a few fresh chives before serving. 

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Tandoori Potatoes with Yoghurt & Mango Chutney

Tandoori Potatoes with Yoghurt & Mango Chutney

Recipe By Michael Weldon

Ingredients

• 8 medium potatoes, skin on, washed (Coles red royal, desiree or sebago)

• 2 tbs Patak`s tandoori paste 

• 4 tbs extra virgin olive oil 

• sea salt to taste 

• 2/3 cup Greek yoghurt to serve 

• 2-3 tbs Patak`s mango chutney, to serve 

• 1 shallot, peeled slice into rings to serve 

• 1 cup coriander sprigs to serve 

• 1 lime, cut in wedges for garnish

Method

• Pre heat the oven to 190 degrees (C). Cut the potatoes into wedges or chunks and dry them off with a clean tea towel so they are dry. Place the potatoes into a mixing bowl and toss with the tandoori paste, extra virgin olive oil and a pinch of salt. 

• Spread the potatoes onto a lined oven tray in a single layer and roast for 40 minutes, or until crispy on the outside and fluffy on the inside. Remove from the oven and place the potatoes onto a serving platter.

• Dollop the yoghurt and mango chutney over the top of the potatoes. Scatter with shallot rings, coriander and lime wedges before serving. 

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BBQ Scallops with Ginger-Miso Dressing

BBQ Scallops with Ginger-Miso Dressing

Recipe By Courtney Roulston

Ingredients

• 12 xl Coles scallops in the shell 

• 1 tbs white miso paste 

• 1 tbs mirin 

• 1 tsp Coles Asia sesame oil 

• 40 g butter, softened 

• 1 tsp Coles finest pure Canadian maple syrup 

• 2 tbs ginger, finely sliced into julienne 

• 1 tbs chives, finely sliced to serve 

• 1 lemon to serve, cheek cut off

Cooked on The Ziggy available at Barbeques Galore

Method

• Heat a BBQ grill plate to a medium-high heat. Whisk together the miso, mirin, sesame oil, butter and maple in a bowl until combined. 

• Scatter the ginger over the scallops then spoon the miso mixture over the top of each scallop. 

• Place the scallops onto the grill and cook for 4-5 minutes, or until the scallops are just cooked and the miso mixture is bubbling. 

• Place the scallops onto a serving plate and squeeze over a cheek of lemon. Garnish with chopped chives and serve immediately. 

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Extra Virgin Olive Oil Confit Tuna

Extra Virgin Olive Oil Confit Tuna

Recipe By Michael Weldon

Ingredients

• 2 cups Squeaky Gate extra virgin olive oil

• 2 bay leaves

• 3 garlic cloves

• 2 rosemary sprigs

• 2 dried whole chillies

• 500 g fresh yellow fin tuna, cut into chunks

• 3 sterilized mason jars

Method

• Pre heat an oven to 160 degrees (C), alternatively a BBQ.

• Fill the sterilized jars with tuna chunks.

• Place the bay leaves, garlic, rosemary, chillies into the jars, then fill with extra virgin olive oil.

• Place the jars in the oven (alternatively a BBQ) and cook for 15 minutes then remove from heat and cool to room temperature.

• Seal the jar and store in the fridge for up to two weeks.

• Use on salads or sandwich or for your favourite cooked tuna dishes.

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Steamed Eggplant with Peanut & Ginger Dressing

Steamed Eggplant with Peanut & Ginger Dressing

Recipe By Courtney Roulston

Ingredients

• 2 medium eggplants (both the same size) 

• 1 long red chilli

• sea salt and ground white pepper to taste 

• 1/3 cup Squeaky Gate extra virgin olive oil 

• 1 tbs ginger, julienne 

• 1 tbs crunchy peanut butter 

• 2 tbs Coles asia soy sauce 

• 1 tbs rice wine vinegar 

• 2 tsp maple syrup 

• 1 tsp Coles sesame oil 

• 1 tbs chives and coriander leaves, as garnish 

Method

• Cut each eggplant into 6 wedges lengthways and place them in a single layer along with the whole chilli on top of a piece of baking paper with holes cut into it inside a steamer basket. 

• Steam the eggplant and chilli for 40 minutes, or until the flesh is soft like custard, but still holding together. 

• Heat the oil in a small pot over a medium heat. Once the oil is around 180 degrees (C), pour it over the sliced ginger in a heat-proof bowl. Remove the chilli from the steamer and chop into a fine paste. Whisk the peanut butter, soy sauce, rice wine vinegar, maple, sesame oil and a pinch of white pepper into the ginger mixture.

• Carefully remove the eggplants from the steamer. Place them onto a serving plate and drizzle over the dressing while they are still warm. Slice the warm chilli and garnish along with chives and coriander and serve.

• Optional to serve with steamed rice greens or noodles.

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BBQ Leeks with Grated Egg Dressing

BBQ Leeks with Grated Egg Dressing

Recipe By Courtney Roulston

Ingredients

• 4 whole large leeks

• 80 ml (1/3 cup) Squeaky Gate extra virgin olive oil 

• sea salt and pepper to taste 

• 2 free range eggs, hard boiled and chilled

• 1 tsp Coles dijon mustard 

• ½ lemon, zest and juice

• 1 tbs capers, rinsed, chopped 

• ¼ cup Coles deli green olives, pitted, chopped 

• 3 cornichons, finely chopped 

• 2 tbs flat leaf parsley, chopped 

• 2 tbs chives, finely sliced, leave some aside for garnish

Method

• Heat a BBQ plate to a medium heat. Trim the green tops from the leeks and slice in half lengthways (leaving the root on as this will help the leeks hold together while they grill). Drizzle with 30ml of extra virgin olive oil and season with a little salt. Grill the leeks for 4-5 minutes, each side, or until tender on the inside and charred on the outside. Remove from the grill and place onto a tray. Cover the tray with aluminium foil to steam the leeks through for 2 minutes. 

• Meanwhile, boil the eggs in a pot of salted water for 10 minutes to hard boil. Place into a bowl of iced water. Once cool enough to handle, peel and set aside.

• For the dressing, whisk the mustard, lemon zest, lemon juice, capers, olives, cornichons, parsley and half the chives with the remaining extra virgin olive oil. Season with pepper and taste to see if the mixture needs any extra salt.

• Remove the leeks from the tray and place them onto a serving platter cut side up so they hold the dressing. Pour any juices from the leek tray into the dressing and mix in. Spoon the dressing over the leeks then using the large side of a box grater, grate the eggs all over the top. Garnish with extra chives and a little more lemon zest before serving. 

• *Optional: serve with roast chicken on grilled fish.

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Three Fish Roast

Three Fish Roast

Recipe By Michael Weldon

Ingredients

• 1 Coles salmon tail piece

• 1 Coles barramundi tail piece (same size as salmon piece)

• 100 g Coles prawn tail meat

• ½ bunch parsley

• ½ bunch tarragon

• ½ cup spinach 

• 50 g butter

• ¼ cup panko breadcrumbs 

• 1 lemon, zest 

• Squeaky Gate extra virgin olive oil

• sea salt

Garnish 

• ½ bunch parsley

• ½ bunch tarragon

• 1 tbs capers

• 1 shallot, sliced thin

Method

• Add the prawns, parsley, tarragon, spinach and a pinch of salt to a blender, process until the prawns are minced and the herbs are chopped. Add the butter, breadcrumbs and lemon zest, blend until combined into a green butter. If needed, add a drizzle of extra virgin olive oil to loosen the mixture. On a baking paper lined tray, form the stuffing to a shape that will fit between the pieces of fish. Place into the freeze to set.

• Lay the salmon flat on a board skin side down. Once the stuffing has set, place the stuffing on top of the salmon. Top with the piece of barramundi skin side up. Using kitchen string tie into a roast. You will most likely need 3 or 4 ties to hold the fish together. This can be done a day or even two days ahead of cooking.

• Pre heat an oven to 200 degrees (C). Place the roast onto a line baking tray, salmon side down. Drizzle with oil and season with salt. Place into the oven and roast until just cooked. Remove from the oven and rest. 

• After resting the roast for a couple of minutes, remove the string then carve the roast by cutting down the indentations left by the strings. Season the cut side of the roast and serve with a herb salad. 

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Cherry Gingerbread Galette

Cherry Gingerbread Galette

Recipe By Courtney Roulston

Ingredients

Pastry

• 200 g Coles plain flour, plus extra for dusting 

• ½ tsp baking powder 

• 100 g cold butter, cut into cubes (plus 25 g extra melted for brushing)

• 125 g cream cheese, cut into cubes 

• sea salt to taste 

Gingerbread Filling

• ¾ cup almond meal 

• 1/3 cup Coles golden syrup 

• 1 tsp ground ginger 

• 1 tsp mixed spice 

• 1 tbs orange zest 

• 30 g butter, softened at room temperature

• 1 small free range egg 

Top Filling

• 700 g large fresh Coles cherries, pitted 

• 1 tbs demerara sugar (or raw sugar)

• Coles vanilla ice cream, yoghurt or custard, to serve 

Method

• To make the pastry, place the flour, baking powder, butter and a pinch of salt into a food processor and blitz for 30 seconds or until the mixture looks like breadcrumbs. Add in the cream cheese and pulse again until the mixture comes together in a ball in the base of a food processor, adding a little iced water if required. 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 1 hour to rest.

• Pre-heat the oven to 200 degrees (C). Mix together the gingerbread filling ingredients in a bowl until well combined and a thick paste-like consistency. 

• Remove the pastry from the fridge and roll out onto a lightly floured work surface and roll into a circle 5-6mm in thickness. Carefully transfer the pastry to a lined oven tray and spread with the gingerbread mixture, leaving a 7cm boarder around the outside. Arrange the cherries on top of the galette and carefully draw the pastry boarder up and over the filling, leaving a large area uncovered in the middle.

• Brush the melted butter around the outside of the pastry and sprinkle with sugar. Bake for 40 minutes, or until the pastry is golden. 

• Remove from the oven and set aside to cool slightly before slicing into wedges and serve with ice cream, yoghurt or custard.

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Lobster Cold Noodle

Lobster Cold Noodle

Recipe By Michael Weldon

Ingredients

• 500 g Coles lobster, meat picked from shell

• 1 cucumber, cut into half moons

• 1 punnet Coles cherry tomatoes, halved

• 3 spring onions, sliced thinly

• ½ bunch coriander

• 1 pack rice vermicelli noodles 

Dressing

• 2 tbs tahini

• 2 tbs fish sauce

• 1 garlic clove, grated

• 2 limes, juiced

• 1 birds eye chilli

• 1 tbs Coles brown sugar

• ¼ cup water

Garnish

• ¼ cup chopped roasted peanuts

Method

• Soak vermicelli noodles in hot water for 5 minutes until hydrated and soft. Strain and refresh in cold water. With scissor cut the noodles into more manageable length lengths.

• Add all the dressing ingredients into a jug or jar. Blend until smooth with a stick blender. Taste and adjust the seasoning to your liking. 

• In a large bowl combine the noodles, lobster, cucumber, tomato, spring onion, coriander and ¾ of the dressing. Mix until everything is coated in the dressing.

• Serve in a bowl topped with extra dressing, chopped peanuts, extra coriander and if you like it hot, some chilli.

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Seared Scotch Fillet with Olive Oil, Anchovy and Herb Sauce

Seared Scotch Fillet with Olive Oil, Anchovy and Herb Sauce

Recipe By Michael Weldon

Ingredients

• 2 garlic cloves

• 3 tbs capers

• 1 pickled jalapeno, seeds removed

• ¼ bunch fresh tarragon

• ½ bunch fresh chives

• ½ bunch fresh parsley

• ½ cup Squeaky Gate extra virgin olive oil

• 2 tbs Coles mustard

• ½ lemon, juice

• ½ tsp sea salt

• 2 anchovies

• 2 Coles scotch fillet steaks

• sea salt

• Squeaky Gate extra virgin olive oil

Method

• Add the garlic, capers and jalapenos to a mortar and pestle, pound into a paste. Add the herbs and salt, pound until the herbs are broken up. Add the extra virgin olive oil, mustard and lemon juice, mix until combined. 

• Heat a BBQ until it smokes. Season the steaks with sea salt and drizzle with olive oil. Place onto the grill and cook for 1-1.5 minutes then turn the steak 90 degrees and cook for a further 1-1.5 minutes to get bar marks, turn and repeat the process on the other side. Once the steak is cooked, remove from the heat and rest for a couple of minutes.

• Carve the steak into 1.5 cm slices and serve on a platter to share. Spoon over the dressing to coat the steak.

• Optional: Pair this dish with your favourite side salad and some French fries.

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Miso-Apple Glazed Ham

Miso-Apple Glazed Ham

Recipe By Courtney Roulston

Ingredients

• 1 whole Coles ham (around 6 kg)

• 2 tbs white miso paste 

• 2 tsp fresh ginger, grated 

• ¾ cup cloudy apple juice 

• 1/3 cup Coles maple syrup 

• 2 tbs Coles apple cider vinegar 

• 2 large apples, sliced into 3 mm rings on a mandolin across the core 

• ¼ cup whole cloves 

Method

• Pre heat the oven to 180 degrees (C). 

• Remove the skin from the ham, leaving a layer of fat intact. Place the skin facing down on the bottom of a large baking tray.

• Whisk the miso, ginger, apple juice, maple syrup and apple cider vinegar together in a bowl until smooth. 

• Cover the outside of the ham with sliced apple, holding them in place with a clove spiked through the middle.

• Using a pastry brush, cover the apple in around 1/3 of the glaze.

• Place the ham into a baking tray then bake for 1.5-2 hours, basting with the reserve glaze every 20 minutes, until all the glaze has been used and the ham has a golden sticky coating all over it.

• Remove from the oven and allow to rest before serving and slicing. 

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Warm Lemongrass Beef & Rice Noodle Salad

Warm Lemongrass Beef & Rice Noodle Salad

Recipe By Courtney Roulston

Ingredients

• 250 g Coles beef fillet, thinly sliced

• 2 tbs extra virgin olive oil 

• ½ fresh lemongrass stalk, finely grated or chopped 

• 1 tbs fish sauce

• 2 cloves garlic, minced 

• 120 g dried rice vermicelli noodles

• 1 large Lebanese cucumber, julienne 

• 3 cups Coles iceberg, shredded 

• ¼ bunch coriander, roughly chopped  

• ¼ bunch Coles mint, leaves picked 

• 1 small red onion, thinly sliced 

• 50 g Coles roasted peanuts, roughly chopped  

Dressing

• 1 tbs Coles Australian honey 

• 2 tbs fresh lime juice 

• 1 tbs fish sauce 

• 1 tsp sesame oil

• 1 long red chili, finely sliced 

Method

• Place the sliced beef in a bowl and mix with sesame oil, lemongrass, fish sauce and garlic.

• Heat a non-stick frying pan over a high heat and cook the beef, in batches for 1-2 minutes, or until cooked just cooked. Set aside. 

• Meanwhile, place the noodles in a heat-proof bowl, cover with boiling water and leave to soak for 5 minutes. Cut the noodles a few times with scissors, drain and place onto a serving platter. Top the noodles with the cucumber, lettuce, half the coriander and half the mint. 

• Mix all the dressing ingredients together in a bowl. Top the noodles and salad with the warm beef. Drizzle over the dressing and sprinkle with sliced onion, remaining herbs and crushed peanuts.

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