Tom Yum Soup

Tom Yum Soup

Recipe By Michael Weldon

Ingredients

Stock Base

• 16 whole green prawns, peeled, heads and shells saved

• 2 lemongrass stalks, bashed and cut in half

• 5 Coles birds eye chillies, split down the centre

• 4 kaffir limes leaves

• ¼ pineapple, chopped into chunks

• 4 garlic cloves, crushed

• 3 coriander stems

• 2 tbs Squeaky Gate extra virgin olive oil

Soup

• 1 brown onion, sliced thinly

• 2 tomatoes, sliced into strips

• 1 cup oyster mushrooms

• 16 prawn tails

• 1 tbs fish sauce

Garnish

• coriander leaves

• lime

• sliced chilli

Method

• In large saucepan over a medium heat fry off the prawn heads and shells in a drizzle of extra virgin olive oil. Once they change colour, add the stock base ingredients and 2 ltrs of water. Bring up to a gentle simmer and simmer for 20 minutes.

• Strain off the stock base and return to the heat.

• Once brought up to a gentle boil, add the onions, tomatoes, mushrooms and prawn tails. Cook until the tails are cooked through. Add the fish sauce to season. 

• Serve the soup straight away with a generous amount of the garnishes on top.

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Roger's Beer Battered Flathead

Roger's Beer Battered Flathead

Recipe By Courtney Roulston

Ingredients

• 500 g Coles flathead tails

• 1 1/3 cup Coles self-raising flour

• 375 ml can XXXX gold beer

• Squeaky Gate extra virgin olive oil

• pinch sea salt to taste

• dill to garnish

Pickled Salad

• 1 pack Coles brand vine-ripened cherry tomatoes, sliced in half

• 1 pack Coles tiny qukes baby cucumbers, sliced in half longways

• 1 small red onion, sliced in thin rings

• ½ cup malt vinegar

• 2 tbsp Coles finest pure Canadian maple syrup

• pinch salt and pepper to taste

Method

• Place all the salad ingredients together in a large shallow bowl, mix gently and rest aside to absorb the juices.

• Bring the extra virgin olive oil to a medium-high heat in a large saucepan. Place self-raising flour into a bowl and pour the beer whilst whisking slowly until the batter is a thick paste. Dip each piece of flathead tails into the batter and let residue batter drip off before placing it into the oil. Allow to fry in the oil for 2-3 minutes each side.

• Serve the fish stacked on a serving platter with the salad to the side.

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Strawberry, Black Pepper and Balsamic Jam

Strawberry, Black Pepper and Balsamic Jam

Recipe By Michael Weldon

Ingredients

• 800 g strawberries, quartered

• 400 g Coles sugar

• 1 lemon, juice

• 2 tbs Coles finest balsamic vinegar

• 1 tbs black pepper

Method

• Place the strawberries, sugar, lemon juice, vinegar and black pepper in a large saucepan. Place over a medium heat and gently cook until the sugar is dissolved.

• Turn the heat up slightly to bring the jam mixture to a gently bubble, cook until the jam thickens. You can test the thickness by dropping a spoon of the jam onto a chilled plate and hold the plate vertical - if the jam sets then your jam is ready to go. 

• Pour your jam into a sterilized jar and seal the lid tight. Leave the jam to cool, then store the jam in the fridge until you want to use it. 

  *For those with less of a sweet tooth, use half the sugar listed above.

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Spicy Green Chicken & Zucchini Meatballs

Spicy Green Chicken & Zucchini Meatballs

Recipe By Courtney Roulston

Ingredients

• 500 g Coles chicken mince 

• 1 medium zucchini, grated 

• ½ cup breadcrumbs (panko or blitzed from day old sourdough) 

• sea salt and black pepper to taste 

• 2 tsp ground cumin 

• 2 tsp ground coriander 

• 2 tsp garam masala 

• 4 tbs Coles coconut oil

• 1 ½ brown onion, finely diced 

• 1 tbs fresh ginger, grated 

• 2 long green chilli, sliced, divided  

• 4 cloves garlic, minced 

• 2 large tomatoes

• 4 bunches English spinach (you need lots for this recipe - 10 cups tightly packed) 

• 1 lemon 

• 1/3 cup cream 

• ½ cup Jalna Greek yoghurt to serve 

• ¼ cup flaked almonds, toasted 

  Optional: serve with steamed basmati rice or naan bread

Method

• To make the meatballs, place the chicken mince into a mixing bowl. Add in the zucchini, breadcrumbs, salt, 1 tsp each of the cumin, coriander, and garam masala. Mix well then roll into meatballs around 2 tbs in size. 

• Heat 1 tbs of coconut oil in a large high-sided frying pan. Cook the meatballs for 2-3 minutes each side until they are browned all over. Remove from the pan and set aside on a tray.

• Place the same pan back onto a medium heat. Add in the remaining coconut oil and fry off the onions for 2 minutes. Add in the ginger, half the chilli and garlic. Cook for 2 minutes then add in the remaining cumin, coriander and garam masala. Toast the spices until they are fragrant, then deglaze the pan with tomato pulp, scrapping the bottom of the pan with a wooden spoon.

• Add in ½ cup water and then add the spinach into the pan one handful at a time, stirring in between additions until all the spinach is wilted. Season with salt and pepper then cook for 5-6 minutes. Use a stick blender to blitz around half of the mixture, so you have some spinach with texture still in the pan.

• Add the meatballs back into the pan and warm through for 3-4 minutes. Stir in the cream and remove from the heat. Squeeze in 1 tbs of lemon juice and taste for balance, adding more lemon or seasoning if required.

• Dollop over the yoghurt and some slices of green chilli. Garnish with almonds then serve with either steamed basmati rice or naan bread.

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Charred Eggplant with Romesco and Tahini Yoghurt

Charred Eggplant with Romesco and Tahini Yoghurt

Recipe By Courtney Roulston

Ingredients

• 2 large eggplants

• extra virgin olive oil

• sea salt

Romesco Sauce

• 2 red capsicums

• 2 garlic cloves

• ¼ roasted almonds

• 2 thyme sprigs

• ¼ cup extra virgin olive oil

• 1 tbs sherry vinegar

• 1 tsp sea salt

Tahini Yoghurt

• 1 cup Jalna natural Greek yoghurt

• 2 tbs tahini

• 1 garlic clove, grated 

• 1 tsp cumin 

• 1 tsp smoked paprika

• 1 tsp sea salt

Garnish

• ½ bunch Coriander, leaves picked

• ¼ cup roasted almonds, chopped

Method

• Heat a BBQ until it begins to smoke. Rub the eggplants and capsicums with a little olive oil. Cook eggplant until the skin is blistered and the flesh is cooked through. Cook the capsicum until the skin is charred all over. Keep the eggplant warm.

• Once cooked, put the capsicum into a bowl and cover in plastic wrap to steam for 10 minutes. Peel the skin off the capsicum.

• In a large mortar and pestle add the garlic, almonds and a pinch of salt, pound into a paste. Add the peeled capsicum and pound until smooth. Add the thyme, olive oil and vinegar, mix together until combined. Taste and adjust seasoning to your liking.

• In a small bowl mix the tahini yoghurt ingredients together. 

• To serve, place the charred eggplants onto a large serving platter. Carefully cut into the top layer of the charred skin then fold the skin back to open the eggplant flesh. Lightly season the flesh with a sprinkle of sea salt then drizzle over the romesco sauce. Top with dollops of the tahini yoghurt. Finish with the coriander and almonds. 

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Strawberry and Lime Agua Fresca

Strawberry and Lime Agua Fresca

Recipe By Courtney Roulston

Ingredients

• 2 punnets (500g) strawberries, hulled, sliced

• 1/3 cup Coles Australian honey

• 8 basil leaves, plus extra sprigs to serve 

• ¼ cup fresh lime juice 

• 3 cups water 

• 2 cups ice to serve 

Method

• Place the strawberries, honey, basil leaves, lime and water into the jug of a stick blender or an upright blender. Blitz until the mixture is well combined and bright pink. 

• Add ice to serving glasses and pour over the strawberry liquid. You can strain the drink if your strawberries have large seeds, or leave them in. 

• Garnish with extra basil leaves and serve straight away.

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Oat and Nori Crumbed Fish Fingers with Sesame Slaw

Oat and Nori Crumbed Fish Fingers with Sesame Slaw

Recipe By Michael Weldon

Ingredients

• 2 Coles deli barramundi tail pieces, cut into fingers

• 1 cup Red Tractor rolled oats

• 1 cup panko breadcrumbs

• 2 nori sheets, cut into small pieces

• 2 tbs sesame seeds

• 1 cup flour

• 4 free range eggs, whisked

• extra virgin olive oil, for shallow frying

Slaw

• ½ cup Coles mayonnaise

• 1 tbs tahini

• 1 tsp Coles Asia sesame oil

• 1 tbs soy

• 1 tbs mirin

• ¼ Chinese cabbage, shaved

• ¼ red cabbage, shaved

• 2 carrots, shredded

• 1 tbs sesame seeds, toasted

• 1 tbs black sesame seeds, toasted

• 1 lemon, zest

Method

• Combine the oats, breadcrumbs, nori and a pinch of salt into a bowl, and the sesame seed.

• Set up a crumbing station, flour then eggs and finishing off with the oat crumb. Dust the fish in flour then coat in egg then stick the oat crumb to the egg. Repeat this until all fish fingers are coated.

• Mix together all the slaw ingredients in a bowl until all combined.

• Heat 1 cm of oil in a fry pan. Cook the fish fingers until the crumb is golden and the fish is cooked through.

• Serve the fish on top of the slaw with a wedge of lemon.

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Baby Gem Lettuce, Egg & Crispy Onion Salad

Baby Gem Lettuce, Egg & Crispy Onion Salad

Recipe By Courtney Roulston

Ingredients

• 3 Coles baby gem lettuce, washed and cut into halves lengthways

• 4 free range eggs

• sea salt and black pepper to taste 

• 4 red radish, thinly sliced into rings 

• 2/3 cup Coles buttermilk 

• ½ small lemon, juice and zest

• 1 small brown onion, peeled, sliced into rings 

• ½ cup Coles plain flour 

• 1 cup Squeaky Gate extra virgin olive oil for frying, plus a little extra to serve 

• 2 tbs parmesan cheese, grated fresh from a block 

• ¼ cup chervil or chives, finely chopped 

Method

• Cook the eggs in a pot of salted boiling water for 7 minutes. Remove the eggs and place them into a bowl of iced water to stop them cooking. Peel and set aside. 

• Heat the oil in a small pot to 180 degrees (C). Place the onion rings into a bowl and cover with the buttermilk. Place the flour into a bowl and season with salt and pepper. Drain the onion from the buttermilk with a slotted spoon. Dust the onion rings with flour and set the buttermilk aside for the dressing. Fry the onion rings in batches for 2-3 minutes, or until crispy and golden. Remove from the oil and drain on a wire wrack over kitchen paper.

• Mix the reserved buttermilk with lemon zest, lemon juice and a pinch of salt. 

• Cut the baby gem lettuce in random pieces lengthways, some in half and some in quarters and arrange onto a serving platter. Slice the eggs and place them onto the platter. Scatter over parmesan cheese, radishes, fried onion and herbs. Drizzle a little extra virgin olive oil and black pepper over the salad. Place the buttermilk dressing into a bowl and serve with the salad.

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Grilled Chicken Thighs with Fish Sauce Marinade and Thai Slaw

Grilled Chicken Thighs with Fish Sauce Marinade and Thai Slaw

Recipe By Michael Weldon

Ingredients

• 1 kg Coles chicken thigh fillets

Fish Sauce and Lemongrass Marinade 

• 3 tbs fish sauce

• 2 lemongrass stalks, thinly sliced

• 2 tbs Coles brown sugar

• 2 lime leaves crushed

• 1 chilli, sliced thinly

Thai Slaw

• ¼ Chinese cabbage, shredded

• 1 carrot, match sticks

• 5 green beans, sliced thinly

• 2 spring onions, sliced diagonally thinly

• ½ bunch coriander, leaves picked

• 2 tbs mayo

• 1 tbs fish sauce

• 1 tsp chilli sauce

• 1 lime, juice

• 2 tbs roasted peanuts, chopped

Garnish

• 1 lime, quartered

• 2 tbs roasted peanuts, chopped

Cooked using The Ziggy available at Barbeques Galore

Method

• Combine the marinade ingredients in a mortar and pestle and pound until crushed together. Pour over the chicken thighs and marinate for at least an hour or up to 12 for more flavour. 

• Heat a BBQ until it begins to smoke. Brush the grill with some oil then add the chicken and cook until caramelised and cooked through.

• In a large bowl combine the slaw ingredients, using your hands gently scrunch the ingredients together to slightly break them down. Mix until all the vegetables are coated in the dressing.

• Serve the slaw in a bowl topped with sliced chicken thighs garnished with extra peanuts and lime.

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Tomahawk Steak with Garlic and Anchovy Butter

Tomahawk Steak with Garlic and Anchovy Butter

Recipe By Michael Weldon

Ingredients

• 1 x 700 g Coles tomahawk steak, sitting in room temperature for 1 hour

• 1 tbs Squeaky Gate extra virgin olive oil

• sea salt and black pepper to taste 

• 80 g Coles butter

• 5 cloves garlic, skin left on 

• 5 good quality anchovies 

• 6 sprigs thyme 

• 1 tbs flat leaf parsley, finely chopped 

• 1 lemon cheek to serve

Cooked using The Ziggy available at Barbeques Galore

Method

• Remove the steak from the refrigerator 1 hour prior to cooking to bring it down nearly to room temperature.

• Heat a BBQ grill to a medium heat and rub the oil and salt over the steak. Cook the steak for 8-10 minutes each side, or until the centre reaches between 50-55 degrees (C) if you have a meat thermometer, alternatively press with clean fingers to check the firmness to your liking. Remove from the BBQ and rest in a warm spot on a tray for 8 minutes. 

• Heat the butter and garlic in a medium sized frying pan over a medium heat. Cook for 6 minutes, or until the garlic is fragrant. Add in the anchovies and thyme sprigs and cook for a further 3-4 minutes, or until the anchovies have melted. Remove from the heat and add in a few grins of black pepper, parsley and a squeeze of lemon.

• Cut the steak away from the bone and slice into thin strips. Arrange the beef onto a serving plate and spoon over the garlic butter mixture. Serve with a lemon cheek on the side.

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Raw Root Vegetable Salad with EVOO and Grapefruit Dressing

Raw Root Vegetable Salad with EVOO and Grapefruit Dressing

Recipe By Michael Weldon

Ingredients

Dressing

• ½ cup Squeaky Gate extra virgin olive oil

• 1 grapefruit, juiced

• 2 sprigs tarragon, leaves picked

• 1 tbs Coles dijon mustard

• pinch of sea salt

• pinch of black pepper

Olive Oil Croutons

• 200 g stale sourdough torn into bite sized pieces

• Squeaky Gate extra virgin olive oil 

• sea salt

Salad

• 1 head of fennel, shaved

• 1 bunch of radish shaved

• 2 carrots, sliced thinly

• 2 beet roots, sliced thinly

Garnish 

• chives

• tarragon

Method

• Drizzle the bread in extra virgin olive oil and season with salt, lay on a skillet and cook until crispy and golden, cook to room temp.

• In a jug combine the dressing ingredients, blend until smooth. Taste and adjust the seasoning to your liking.

• Spread the fennel, radish, carrot and beets over a serving platter, stacking and layering for height. Dress with generous amount of the dressing making sure each vegetable pieces is dressed. 

• Garnish with the croutons, chives and tarragon.

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Cherry & Dark Chocolate Panettone Tiramisu

Cherry & Dark Chocolate Panettone Tiramisu

Recipe By Courtney Roulston

Ingredients

• 500 g mascarpone 

• 5 free range eggs, whites & yolks separated (make sure they are very fresh) 

• 100 g Coles caster sugar 

• 1 cup good quality strong espresso coffee 

• 400 g panettone, sliced 2cm thick 

• 1 x 680g jar morello cherries, drained 

• 75g 70% dark chocolate, for grating

• Optional: 20 good quality fresh cherries to garnish 

Method

• Whisk the egg whites until they form soft peaks with a pinch of sea salt. Soften the mascarpone with a whisk or spatula and then mix into the egg yolks until smooth and combined. 

• Whisk the egg yolks and sugar together with an electric whisk until light, pale and fluffy. Gently fold the egg whites through the eggs yolk mixture to make a thick golden dollop cream.

• Layer some of the cream mixture onto the base of a rectangular ceramic serving dish. Place a layer of the panettone on top of the cream and spoon over some of the espresso mixture to soak in. Add in a layer of the drained cherries then another layer of the cream mixture. Continue layers of panettone and coffee again until all gone, finishing with a layer of the cream on the top. 

• Top with fresh cherries then grate over a generous layer of chocolate on the top and refrigerate for 2 hours or overnight before serving.

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Last Minute Fruit Cake

Last Minute Fruit Cake

Recipe By Courtney Roulston

Ingredients

• 250 g butter

• 1 kg Coles mixed dried fruit 

• ½ cup Coles brown sugar

• ¾ cup brandy 

• ½ cup water 

• 1 tsp bi carb soda 

• 1 tbs orange zest 

• ¾ cup chopped walnuts 

• 1 tsp cinnamon 

• 2 tbs treacle 

• 5 free range eggs, lightly beaten

• 300 g Coles plain flour 

• ½ tsp baking powder 

• ½ cup blanched almonds for the top 

Method

• Pre-heat the oven to 150 degrees (C). Grease and line a 23cm round springform tin with 2 layers of baking paper, 5cm above the top of the tin. 

• In a large saucepan place the butter, fruit, sugar, brandy and water. Bring to the boil, stirring, then cover and simmer for 10-15 minutes. Remove from the heat and stir in the bi carb soda and allow to cool. 

• Stir in the orange zest, walnuts, cinnamon, treacle, eggs, flour and baking powder to the cooled mixture to combine. Pour into the prepared tin and decorate with blanched almonds.

• Bake the on the bottom half of the oven for 2 hours, or until it is cooked through completely. Remove from the oven, cover with foil and allow to cool in the tin before slicing and serving. 

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Brick Chicken with Grilled Broccolini

Brick Chicken with Grilled Broccolini

Recipe By Michael Weldon

Ingredients

• 1 whole chicken, back bone cut out and split into 2 pieces through the breast.

• 2 lemons, cut in half

• 2 bunches broccolini

• 1 cup Greek yoghurt

• 3 garlic cloves, finely grated 2 small cloves

• 2 tbs extra virgin olive oil

• sea salt

Cooked using The Ziggy available at Barbeques Galore

Method

• Start the bbq on a medium-high heat. Add a drizzle of olive oil to the chicken, then place the chicken skin side down on the bbq. Place something heavy on top of the chicken, traditionally it is a brick wrapped in foil. Cook the chicken on the skin side for 20 minutes on a low heat. 

• In a bowl combine the yoghurt, garlic and olive oil, mix together until smooth.

• While the chicken is cooking, drizzle extra virgin olive oil over the broccolini and add to the bbq. Add the lemons on to the bbq cut side down and cook until caramelised. 

• After around 20 minutes, turn the chicken. It should only take under 5 minutes on the other side. Once cooked through to your liking, remove from the heat and allow to rest.

• Carve the chicken into 8 pieces. Serve the chicken on the broccolini with the lemon piece and yoghurt on the side. Salt to finish.

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Cherry Oat Crumble Pies

Cherry Oat Crumble Pies

Recipe By Michael Weldon

Ingredients

• 4 sheets Coles butter buff pastry, defrosted in the fridge

Cherry Filling

• 500 g cherries, pits removed and quartered

• 50 g dried cherries or cranberries

• ½ cup Coles caster sugar

• 1 lemon juice

Oat Crumble

• 1 cup Red Tractor Australian organic oats

• 1 cup Coles plain flour

• 1 cup Coles brown sugar

• 175 g butter, diced

• sea salt

Method

• In a bowl combine the cherry filling ingredients, gently mix. All to sit and marinate for 10 minutes.

• In a large bowl add the oat crumble ingredients, using your hands rub the flour into the dry ingredients until your mixture is a crumb like consistency.

• Butter a 12-muffin tray. Cut the puff pastry into rounds with a cookie cutter that will fit onto the muffin tray. Press the pastry into the muffin tin then spoon in the cherry filling, leaving any excess liquid in the bowl. Top the cherry filling with the crumble and place into the oven. Bake for 30mins or until the pastry is golden, the crumble is crunchy, and the cherry is warmed through.

• Serve warm or cold.

• With any left-over crumble, bake until golden and use on your next yoghurt or layered desserts.

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BBQ Kale with Parmesan Mascarpone and Chilli

BBQ Kale with Parmesan Mascarpone and Chilli

Recipe By Michael Weldon

Ingredients

• 1 bunch Coles green kale, stalks removed

• 1 bunch purple kale, stalks removed

• Squeaky Gate extra virgin olive oil

• sea salt

Chilli

• 3 large red chillies

• 1 bird’s eye, if you like it hot

• 1 garlic clove

• 1 tsp sea salt

• 2 tbs Squeaky Gate extra virgin olive oil 

Parmesan Mascarpone

• 2 tbs parmesan

• 1 tub Coles mascarpone 

• ½ lemon, zest and juice

• 2 tbs Squeaky Gate extra virgin olive oil 

Garnish 

• extra parmesan

Cooked using The Ziggy available at Barbeques Galore

Method

• Heat a BBQ until it is smoking hot. Dress the kale with extra virgin olive oil and salt. Place onto the BBQ and cook with the lid closed until slightly charred and crispy around the edges, this should take about 5 minutes. 

• In a mortar and pestle combine the chillies, garlic and sea salt. Pound into a paste then add the extra virgin olive oil and stir together. 

• In a bowl mix together the ingredients for the parmesan mascarpone.

• To serve spread the parmesan mascarpone on the base of a platter. Lay the grilled kale leaves over the top then grate over extra parmesan and spoon over the chilli.

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Thyme & Honey Roast Peaches with Almond Crumble

Thyme & Honey Roast Peaches with Almond Crumble

Recipe By Courtney Roulston

Ingredients

• 4 medium Coles peaches 

• 40 g butter 

• 8 sprigs thyme, plus extra to serve 

• 1 vanilla bean, halved lengthways 

• 2 tbs Coles honey

• 1 tbs lemon juice 

• 1 cup Jalna Greek yoghurt, to serve

Crumble

• ¾ cup almond meal

• ½ cup Coles self-raising flour 

• 2 tbs coconut sugar 

• 50 g butter, chilled, cubed 

• 1/3 cup whole almonds, chopped 

• ½ tsp ground cinnamon 

Method

• Place the almond meal, flour, coconut sugar and a pinch of salt into a mixing bowl. Add in the butter and using clean fingertips, rub the butter into the flour mixture until it has some large clumps forming. Stir through the almonds and cinnamon.  

• Heat a large frying pan over a medium heat. Add the crumble mixture and cook, stirring occasionally for 8-10 minutes, or until golden and crunchy. Remove from the heat and allow to cool slightly. 

• Pre-heat a hot plate to a medium heat. Cut the peaches in half and remove the stone. Place the peaches flesh side down onto the hotplate and cook for 2 minutes, or until some charred marks are on them. Place the butter into the tray with the thyme and vanilla then place the peaches in the tray and drizzle with honey. Cook until tender and fragrant, adding a little extra water if required. 

• Once the peaches are cooked, add a squeeze of lemon juice into the tray and remove from the heat. Place the peaches into serving bowls with a spoonful of yoghurt, some of the crumble mixture and garnish with another thyme sprig before serving.

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Crab Linguini al Limone

Crab Linguini al Limone

Recipe By Michael Weldon

Ingredients

• 1 large blue swimmer crab, cooked and meat picked

• 500 g San Remo no. 1 linguine 

• 2 tbs Coles butter

• 1 onion, diced finely

• 2 garlic cloves

• ½ cup Coles cream

• 1 lemon, zest and juice

• pepper

• sea salt

• dill frons, to garnish

Method

• In a large pot of salted boiling water cook the pasta following the packet instructions.

• In a frypan over a medium heat melt the butter, add the onion with a pinch of salt and cook until it begins to soften. Add the garlic and cook for a minute, add the cream and turn the heat down and thicken the sauce. 

• When the pasta is cooked add the crab to the cream and then transfer the pasta into the sauce, taking a little pasta water with it. Add the lemon and some freshly ground black pepper, mix until the sauce coats the pasta evenly.

• Serve the past topped with extra lemon zest.

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Crushed Carrots, Whipped Feta & Carrot Top Zhoug

Crushed Carrots, Whipped Feta & Carrot Top Zhoug

Recipe By Courtney Roulston

Ingredients

• 2 bunches orange Dutch carrots, washed, tops reserved 

• 2 tbs Squeaky Gate extra virgin olive oil 

• 1 tsp whole cumin seeds 

• sea salt and black pepper to taste 

• 1 cup water

• ½ can (200g) canned Coles brown lentils, drained, rinsed 

Whipped Feta

• 200 g Coles deli smooth Danish feta, crumbled

• 100 g Jalna Greek farm to pot organic yoghurt 

• 1 tbs lemon juice, plus zest strips reserved to garnish  

Carrot Top Zhoug

• 1 cup carrot tops, roughly chopped, plus a few extra sprigs to serve 

• 1 cup coriander, roughly chopped

• 1 clove garlic, peeled 

• 1 long green chilli, chopped 

• 1 tsp ground coriander 

• ½ tsp ground cardamom 

• ½ cup Squeaky Gate extra virgin olive oil, plus extra to serve 

Method

• Heat the oil in a large frying pan over a medium heat. Add in extra virgin olive oil. Add in the cumin seeds and toast off until fragrant. Add in the carrots and a pinch of sea salt. Cook for 3-4 minutes, or until there is some colour on the outside. Pour in 1 cup of water and partially cover with a lid to steam for 20 minutes, or until the carrots are softened and most of the water has evaporated.

• Meanwhile place the feta, yoghurt, lemon juice and a pinch of salt in a small food processor and blitz until smooth and whipped. 

• Place all the zhoug ingredients into the jug of a stick blender and blitz until smooth and bright green. Taste for balance and set aside. 

• Once the carrots are tender and the water has evaporated, use the back of a fork to roughly crush them to create a rustic mash. Toss the lentils through the carrots to warm. Add salt to taste

• Spread the whipped feta onto the base of a serving plate. Top with the crushed carrot mixture and dollop over the zhoug. Finish with lemon zest, a few grinds of black pepper and a drizzle of extra virgin olive oil.

• Optional: serve with toasted flatbread or as a side dish to BBQ chicken or lamb.

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Fennel Crusted Swordfish with Grilled Radicchio and Grapefruit

Fennel Crusted Swordfish with Grilled Radicchio and Grapefruit

Recipe By Andy Allen

Ingredients

• 300 g loin piece of swordfish

• 1 tbs toasted fennel seeds

• zest of 1 lemon

• 2 tbs Squeaky Gate extra virgin olive oil

• salt and pepper

• 2 heads radicchio - quartered 

• 1 grapefruit - peeled and diced

• 10 Coles deli green olives - pitted and halved

• 1 baby fennel - finely sliced

• 1/4 cup toasted pistachios - roughly chopped

• 1 handful parsley leaves 

• 1 handful mint leaves

• 2 tbs Coles red wine vinegar

• 3 tbs Squeaky Gate extra virgin olive oil

Method

• For the fennel rub, slightly crush the fennel seeds in a mortar and pestle and then mix in the lemon zest, extra virgin olive oil and season with salt and pepper. Pour the marinade over the swordfish and leave to marinate for about an hour.

• Preheat your oven to 180 degrees (C).

• Place a griddle pan over a medium heat. Once hot, add the swordfish to the pan and cook for 2 minutes on each side. You're just looking to set the fennel seeds on the flesh and slightly caramelise. Transfer the swordfish to a roasting tray and place it in the oven for about 6 minutes, or until the internal temperature reaches 38 degrees. Once you’ve removed the swordfish from the oven let it rest and the temperature should continue to rise to 45 degrees (C).

• While the swordfish is in the oven, turn the heat up on the griddle pan to high and lay the quartered radicchio out on your chopping board. Drizzle with a decent amount of olive oil and season well with salt and pepper. Transfer the radicchio to the hot griddle pan and cook for 2 minutes on both sides. Before they come off the pan, pour over the red wine vinegar.

• Just before you carve the swordfish, cut the core from the radicchio and toss with the diced grapefruit, green olives, sliced fennel, pistachios, and herbs. Dress with a drizzle of olive oil, a touch more red wine vinegar and season with salt and pepper. Transfer the grilled radicchio salad to your serving bowl.

• Carve the swordfish and serve with a drizzle of olive oil and a lemon cheek.

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