Fideua - Pasta Paella

Fideua - Pasta Paella

Recipe By Michael Weldon

Ingredients

Stock

• 1.5 ltr stock (vegetable optional)

• 10 mussels

• 12 Coles deli prawn heads and shells

• 1 tin of Coles tomatoes

• fennel scraps

• onion scraps

Seafood

• 2 pieces of Coles deli barramundi, diced

• 12 prawns heat and shell removed

• 10 mussels

• 1 squid tube cut into rings

• 1 onion, diced

• 1 fennel head diced

• 3 garlic cloves

• 1 jar of piquillo peppers, drained and chopped

• 1 tsp smoked paprika

• 500 g San Remo Spaghetti no. 5, broken into 4

• ½ bunch parsley

• 1 lemon, cut into wedges

Method

• In a large pot boil the stock ingredients together to extract as much flavour as possible. Then strain and keep the stock warm.

• In a paella pan or large flat frypan, fry off the onion and fennel in extra virgin olive oil with pinch of salt. Once soft add the garlic and cook for another minute. Add the capsicum, cook for a couple of minutes until the capsicum starts to breakdown.

• Add the smoked paprika and pasta into the pan, fry off. Add the stock and simmer until the stock hydrates the pasta. Add in the seafood and some parsley, cook until the seafood is ready.

• Serve with extra parsley and lemon wedges. 

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Kimchi Tofu Scramble

Kimchi Tofu Scramble

Recipe By Michael Weldon

Ingredients

• 200 g vegan kimchi

• 1 onion, sliced thinly

• 1 tbs grated ginger

• 2 spring onions, sliced

• 400 g Coles silken tofu

• 2 tbs soy sauce

• 1 tbs sesame oil

To Serve

• 2 slices of sour dough, grilled

• 1 tbs toasted sesame seeds

• 1 spring onion, sliced thinly

Method

• Heat a wok over a high heat. Add a drizzle of the olive, the kimchi, onion and ginger, stir fry to soften the onion and cook the ginger. Remove the wok from the heat and add the tofu, spring onion, soy and sesame oil. Toss through the ingredients to break up and warm the tofu.

• Serve the tofu on top of the bread. Garnish with sesame seeds and spring onion.

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Zucchini & Lemon Olive Oil Cake

Zucchini & Lemon Olive Oil Cake

Recipe By Courtney Roulston

Ingredients

• 1 cup pecans, finely chopped 

• 1 cup Colesplain flour 

• 1 cup Coleswholemeal plain flour 

• 1 tsp baking powder 

• 1 tsp bi carb soda 

• sea salt to taste 

• 1 tsp mixed spice 

• 1 cup Coles brown sugar 

• 3 large free range eggs 

• 1 cup Squeaky Gate extra virgin olive oil 

• 1 tbs lemon zest

• 3 tbs lemon juice 

• 2 tsp vanilla bean paste or extract 

• 2 ½ cup finely grated zucchini, drained of excess moisture 

Glaze

• 1 cup Coles icing sugar, sifted 

• 2 tbs Squeaky Gate extra virgin olive oil

• 3 tbs lemon juice 

Method

• Pre heat the oven to 180 degrees (C). Prepare a 25 cm cake pan or 10 cup bundt tin by rubbing with a little oil and lightly dusting with flour. Grate the zucchini and place into a sieve over a large bowl. Gently press out any excess moisture and set aside.

• Mix both the flours, baking powder, bi carb, salt and mixed spice in a bowl. Gently stir through the dry ingredients, pecans and the zucchini until mixed through evenly.

• In another bowl, whisk together the sugar, eggs, extra virgin olive oil, lemon zest, lemon juice and vanilla for 4-5 minutes, or until light and fluffy. Add this mixture to the dry ingredients bowl and gently fold through into a chunky batter.

• Pour the batter into the cake tin and bake for 50 minutes, or until a skewer comes out clean from the thickest part of the cake. Remove from the oven and allow to cool in the pan for 10 minutes before placing on a wire rack to cool completely. 

• Whisk the icing sugar, extra virgin olive oil and lemon juice together until you have a runny glaze, adding a little extra lemon juice if it needs loosening. Drizzle the glaze over the top of the cake and serve.

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Cheese & Vegemite Breakfast Oats

Cheese & Vegemite Breakfast Oats

Recipe By Michael Weldon

Ingredients

Porridge

• 2 tbs butter

• 1 brown onion, diced

• 1 cup Red Tractor oats

• 1 cup Coles full cream milk

• 1 cup water

• ½ cup Coles tasty cheese, shredded

• 2 tbs vegemite

Poached Eggs

• 4 free range eggs

• vinegar, a dash to poach the eggs

Garnish 

• 2 spring onions

• butter

Method

• In a large saucepan fry the onion off in butter until soft and slightly golden. Add the oats, milk and water, cook gently until the oat begin to thicken. Add the cheese and vegemite, continue cooking until the oats have reached a loose porridge consistency. 

• In a pot of gently boiling salted water drop the eggs and poach for 4 minutes, until the white is set but the yolk is gooey. 

• Serve the oats in a bowl with an extra dollop of butter, the fired egg and some spring onion on top.

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Caesar Devilled Eggs

Caesar Devilled Eggs

Recipe By Michael Weldon

Ingredients

• 12 free range eggs

• ½ cup Coles mayonnaise

• 5 anchovies, chopped finely

• ¼ cup parmesan

• ½ lemon juice

• 5 drops of tabasco

• ½ bunch chives, sliced thinly, to garnish

• extra finely shaved parmesan, to garnish

Method

• Bring a large pot of water to a rolling boil. Gently shake each egg for 5-10 seconds then lower into the boiling water and boil for 10 minutes. Then remove the eggs and place straight into ice water to stop the cooking. 

• Peel the eggs and cut in half with a sharp knife. Clean the knife between each cut. 

• Carefully scoop the egg yolks from the whites into a bowl.

• To the egg yolks add the mayonnaise, anchovies, parmesan, lemon juice and tabasco. Mix together until all combined into a thick creamy mixture that can be pipped. Add mixture to a piping bag.

• Pipe the dressed yolk filling into the egg whites and arrange on a serving platter. Garnish with some chives and grate over some fresh parmesan.

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Cabbage Steak Meuniere

Cabbage Steak Meuniere

Recipe By Courtney Roulston

Ingredients

• 1 medium-large Coles white cabbage (drumhead, savoy or sugarloaf)

• sea salt and black pepper to taste 

• 2 tbs Squeaky Gate extra virgin olive oil

Meuniere Sauce

• 75 g butter 

• 1 tbs baby capers, rinsed, dried 

• ¼ cup flaked almonds 

• 2 tbs parsley, chopped, plus extra to serve

• 1 lemon

Cooked using The Ziggy available at Barbeques Galore

Method

• Cut two 1-inch thick steaks from the middle of the cabbage so the core holds them together-reserving the outer parts for another recipe.

• Heat a BBQ plate or large non-stick frying pan over a medium heat. Drizzle the oil over the cabbage and season with sea salt. Cook on one side for 8-10 minutes, or until the cabbage has some nice charred colour. Turn the cabbage over and splash over 1-2 tsp of water or additional extra virgin olive oil on each steak to help them steam through. Cook for a further 6 minutes on the second side, or until the outside is charred and the center core is tender. 

• Place a fry pan onto a medium heat and add in the butter. Once the butter starts to foam, add in the capers and almonds and allow them to cook for 2-3 minutes, or until the almonds have browned. Add in a few strips of lemon zest and 2 tbs of lemon juice to stop the butter cooking. Stir in parsley and remove from the heat. 

• Place the cabbage onto serving plates and spoon over the sauce and garnish with extra parsley and a lemon wedge on the side.

• Serve with crusty bread and a fresh green salad. 

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Acqua Pazza Poached Fish

Acqua Pazza Poached Fish

Recipe By Michael Weldon

Ingredients

• 4 pieces of Coles deli snapper or barramundi

• 1 onion, sliced

• 2 garlic cloves, sliced

• 400 g tin Coles diced tomatoes

• 1 chilli, sliced

• 1 yellow capsicum, diced

• 2 tbs capers

• ½ bunch of parsley, chopped including stem

• 2 tbs Squeaky Gate extra virgin olive oil

• sea salt

• lemon wedges, to garnish

Method

• In a large frypan with a lid, heat up a drizzle of extra virgin olive oil. Add the onion and a pinch of salt, cook until the onion begins to soften. Add the garlic, chilli and capsicum, cook for 30 seconds or until it begins to soften. Add the diced tomatoes and stir through. Add the parsley with stems, capers and a cup of water. Bring to a simmer.

• Add the fish on the top of the sauce and place the lid on the pan. Steam for 6-8 minutes or until the fish is cooked. To serve, ladle the sauce at the bottom of a deep dish, place the fish gentle on top and garnish with a little more sauce and lemon wedge. 

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Charred Chicken with Hot & Sour Dressing

Charred Chicken with Hot & Sour Dressing

Recipe By Courtney Roulston

Ingredients

• 1.6 kg Coles free range whole chicken, butterflied

• 1 tsp Chinese 5 spice powder 

• 1 tsp ground white pepper 

• 1 tsp sea salt flakes 

• 1 chicken stock cube 

• 2 tsp Coles brown sugar 

• 1/3 cup (80ml) Squeaky Gate extra virgin olive oil, additional to coat chicken and to brush on grill plate

Dressing

• 3 whole spring onions

• 2 whole long red chillies 

• 2 cloves garlic, peeled, sliced 

• 1 tsp ginger, julienne 

• 2 tsp Coles rice wine vinegar 

• 2 tsp Coles asia soy sauce 

• 1 tsp Coles asia sesame oil 

• 1 tsp brown sugar 

Cooked using The Ziggy available at Barbeques Galore

Method

• To butterfly the chicken, place the chicken breast side down on a board and cut down either side of the backbone. Remove the backbone and store in your freezer to make stock at a later time. Gently press down on the centre of the breast to flatten the chicken. Rub the spice mix all over the chicken and leave to sit at room temperature for 15 minutes. 

• Heat a grill plate on medium heat and brush the grill with a little extra virgin olive oil to ensure the chicken does not stick. Mix together the 5 spice powder, pepper, sea salt, stock cube and 2 tsp of the brown sugar in a bowl.

• Grill the chicken skin side up for 15-20 minutes, ensuring it is not on the direct heat or flaring up too much. Turn the chicken over and grill for a further 15 minutes, or until cooked through-you can test this with a meat thermometer or cut into the thickest part of the thigh to see if the juices run clear. Rest for 5 minutes. 

• Meanwhile brush the spring onions and chillies with a little oil and grill for 5-6 minutes, or until charred and tender. Remove from the grill and slice into rings. 

• Heat the remaining oil in a small pot until nearly smoking. Place the garlic and ginger in a heat proof bowl and pour over the hot oil to scald. Mix through the spring onions, chillies, vinegar, soy, sesame oil and remaining sugar. Stir and taste for balance of hot, sour, sweet and salty.

• Cut the chicken into portions and place onto a serving tray along with any juices. Spoon over the spring onions dressing and serve warm. 

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Tri Colour Cauliflower & Blue Cheese Penne

Tri Colour Cauliflower & Blue Cheese Penne

Recipe By Michael Weldon

Ingredients

• 500 g San Remo penne, no. 18

• 1 onion, diced

• 2 garlic cloves, diced

• 1 tsp chilli flakes

• 2 sprigs of rosemary, leaves picked and diced

• ½ Coles yellow cauliflower, diced

• ½ Coles green cauliflower, diced

• ½ Coles purple cauliflower, diced

• 150 g Coles blue cheese

• sea salt

• olive oil

Method

• Bring a large pot of water to the boil. Add a good pinch of salt and the diced cauliflower, blanch for 1 minutes. Remove from the boiling water.

• Add the pasta to the pot and cook following back of pack instructions. 

• In a large frypan over a medium heat warm a drizzle of olive oil, add the onion with a pinch of salt. Fry until the onion softens then add in the garlic and chilli flakes, fry off for a minute or so. Add in the cauliflower and fry off until caramelized. 

• Add in the rosemary and a ladle of the pasta water. When the pasta is cooked add into the frypan with the blue cheese. Add the and another ladle of water and cook until the blue cheese melts.

• Serve straight away with a bit of extra blue cheese sprinkled over the top. 

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Spiced Zucchini Pickles

Spiced Zucchini Pickles

Recipe By Courtney Roulston

Ingredients

• 6 medium sized zucchinis (green or yellow or a mixture) 

• 1 medium brown onion, peeled, sliced into thin wedges 

• 1 long red chilli, seeded, sliced 

• 1 heaped tbs sea salt flakes 

• 2 cups apple cider vinegar 

• 1 cup Coles caster sugar 

• 2 tsp yellow mustard seeds 

• 1 tsp whole fennel seeds 

• ½ tsp turmeric 

Method

• Slice the zucchini into thin rounds using a mandolin or food processor. Place them into a bowl with onion, chilli, salt and 2 cups chilled water. Stir to combine and set aside for 30 minutes to tenderise the zucchini.

• Meanwhile, combine the vinegar, sugar, mustard seeds, fennel seeds and turmeric in a saucepan over a medium heat. Stir to dissolve the sugar and then bring up to a simmer (not boil) to infuse the spices. Remove from the heat and allow to cool completely (hot pickling brine will make the pickles soggy).

• Drain the zucchini mixture and shake off any excess water. Place them into sterilised jars and then pour over the pickling liquid, topping up with a little water if required to completely cover the zucchinis. 

• Seal the jars and refrigerate overnight before using.

  *Pickles will keep when stored in the refrigerator for 2-3 weeks. 

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Strawberry & Yoghurt Shortbread Pots

Strawberry & Yoghurt Shortbread Pots

Recipe By Michael Weldon

Ingredients

• 10 shortbread biscuits

Basil Oil

• 1 cup olive oil

• 1 bunch basil, blanched for 10 seconds

• 1 tsp Coles caster sugar

Strawberry Gel

• 200 g strawberries, blended and sieved to remove seeds

• 100 g Coles caster sugar

• 2 g agar agar

• ½ lemon, juice

Balsamic Strawberries

• 2 punnets strawberries, diced

• 2 tbs Coles finest balsamic vinegar

• 2 tbs Coles caster sugar

• pinch of black pepper

• 2 cups Jalna sweet and creamy yoghurt, spooned into a piping bag

• basil leaves, to garnish

Method

• To make the basil oil. Blend the basil, olive oil and sugar for 1 minute until the basil is broken up. Leave to steep for 20 minutes then strain through a cheese cloth.

• In a small pot combine the strawberry puree, sugar and agar agar. Bring to a simmer and cook for 2 minutes. Pour into a baking tray and allow to set and cool. Add the set strawberry gel into a jug and blend with a stick blender into smooth. 

• In a bowl combine the diced strawberries, balsamic, sugar and pepper. Allow to marinate for 10 minutes.

• To assemble, start with a layer of short bread crumb in the base then top with a drizzle of basil oil. Top with yoghurt and then a layer of the strawberry gel. Top that with another layer of yoghurt and then balsamic strawberries. To finish sprinkle over some more short bread, a grizzle of basil oil and some fresh basil leaves.

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Beetroot Carpaccio with Anchovy Mayonnaise

Beetroot Carpaccio with Anchovy Mayonnaise

Recipe By Courtney Roulston

Ingredients

Base

• 4 medium sized beetroot, trimmed 

• 2 tbs Squeaky Gate extra virgin olive oil 

• 2 sprigs thyme, use the leaves only

• sea salt, to taste  

• 1 tbs chives, finely chopped

Anchovy Mayonnaise

• 1 free range egg yolk

• 1 tsp Coles dijon mustard 

• zest and juice of a small lemon  

• ¾ cup Squeaky Gate extra virgin olive oil

• 6 Coles finest cantabrian anchovies, leave a little oil on them

• 1 heaped tsp capers, rinsed

• pinch sea salt

Garnish

• micro parsley

Method

• Pre heat the oven to 180 degrees (C). Place the beetroot into individual pieces of foil and drizzle with a little olive oil, sea salt and thyme. Wrap up tightly, place on a tray in the oven and roast for 45 minutes, or until cooked through. Set aside an allow to cool in the foil. 

• Carefully place the egg yolk into the jug of a stick blender. Add in the mustard, lemon zest, lemon juice, olive oil, anchovies, capers and a pinch of salt. Place the top of a stick blender over the egg yolk and blitz until the mixture comes together in a smooth creamy mayonnaise. Taste for seasoning and adjust of required. Set aside. 

• Remove the beetroots from the foil and slip the skins off. Using a mandolin, slice the beetroot into 2-3mm rounds. Arrange the sliced beetroot onto a large serving plate. Drizzle over some of the anchovy mayonnaise, a little extra oil and garnish with micro parsley. 

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Watermelon Salad

Watermelon Salad

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 4 handfuls of mixed salad greens, torn

• ó medium watermelon, cut into 3 cm cubes

• 1 small red onion, peeled and finely sliced

• 100 g Coles feta cheese, crumbled

• 1 tbsp extra-virgin olive oil

• ó tsp cracked black pepper

Method

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

• Gently mix all the ingredients, except the oil and pepper, in the large bowl.

• Just before serving, toss the oil through the salad mixture.

• Divide among serving platters and grind pepper over the top to serve.

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Spaghetti with Chicken & Turkey Ragu

Spaghetti with Chicken & Turkey Ragu

Recipe By Michael Weldon

Ingredients

• 500 g San Remo spaghetti no. 5

• 1 onion, diced finely

• 2 carrots grated

• 1 celery sticks, diced

• 2 garlic cloves, sliced

• 300 g Coles chicken mince

• 300 g turkey mince

• 2 sprigs of thyme

• 2 bay leaves

• 2 tbs tomato paste

• 2 tins of tomatoes

• ½ cup Coles full cream milk

• 1 tsp black pepper

Garnish

• ¼ bunch parsley, chopped finely 

• parmesan cheese

Method

• Heat a large saucepan over a medium heat. Add a drizzle of extra virgin olive oil, the onion and a pinch of salt to the pan, cook until the onion softens. Add the carrots, celery and garlic, cook till it begins to soften. Add the mince and brown off. 

• Add the tomato paste and fry off. Add the thyme and bay leaves. Add the diced tomato and milk. Bring up to the boil then reduce to a low simmer. This is where you can choose how long your cook the ragu for, the longer and slower you cook it for the more flavour the sauce will have and the more tender it will be. Cook for at least 1 hour or up to 4 hours for more flavour. 

• Cook the pasta in a large pot of boiling water following the pack instructions.

• Taste the sauce and adjust to your liking. Once the pasta is cooked add to the sauce along with the cheese and parsley. Add a spoon of the pasta water, stir the mixture with a spoon to make the sauce coat the pasta.

• Serve topped with extra chopped parsley and parmesan cheese.

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Roman Artichoke Salad with Parmesan & Pepper

Roman Artichoke Salad with Parmesan & Pepper

Recipe By Courtney Roulston

Ingredients

• 6 medium sized fresh artichokes 

• 2 lemons 

• 2 tbs flat leaf parsley 

• 1 tbs mint, leaves picked 

• 2 cloves garlic

• sea salt to taste 

• ½ cup (125ml) Squeaky Gate extra virgin olive oil 

• 25 g parmesan cheese, peeled from a block with a veg peeler 

• ½ tsp freshly ground black pepper 

• 1 cup Coles vegetable stock

Method

• To prepare the artichokes, fill a large bowl with water and squeeze in one of the sliced lemons. Remove the tough outer leaves from the artichokes and peel the outer layer from the stems. Cut off the top of the artichoke and remove the silky hairy middle with a spoon. Place into the lemon water immediately to stop them going brown and repeat with all artichokes then set aside.

• Place 1 tsp lemon zest, parsley, mint and garlic onto a chopping board. Chop into a fine paste and add into a bowl. Mix through a pinch of sea salt, 25ml of extra virgin olive oil and set aside.

• Stuff the tops of the artichokes with the parsley mixture, pushing down in between the leaves. Place the stuffed artichokes and the stems into a medium pot upside down-Placing them close together stops them opening up too much. Add in the stock and 80ml of extra virgin olive oil. Cover with a lid and cook for 25 minutes, or until tender. 

• Place the cooked artichokes onto a serving platter along with some of the cooking juices. Shave over the parmesan cheese and top with a drizzle of extra virgin olive oil and cracked black pepper.

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Silverbeet & Brussels Sprout Avocado Caesar

Silverbeet & Brussels Sprout Avocado Caesar

Recipe By Courtney Roulston

Ingredients

• 1 bunch silverbeet leaves, roughly chopped

• 3 cups Coles brussels sprouts, finely shaved 

• 1/3 cup whole roast almonds, sliced  

• 6 red radish, sliced into thin rings on a mandolin 

• 1 large avocado, peeled, cut into 6 wedges 

• 30 g parmesan cheese, peeled with a vegetable peeler 

Avocado Caesar Dressing

• 1 ripe avocado, peeled, seeded

• 2 good quality anchovy fillets 

• 1 tbs Squeaky Gate extra virgin olive oil 

• juice and zest of 1 lemon 

• 1 clove garlic, peeled

• 1 heaped tsp Coles dijon mustard 

• 1 tbs worcestershire sauce 

• 1 tsp Coles finest pure Canadian maple syrup (or honey) 

• sea salt and cracked black pepper to taste 

Method

• Place all the avocado caesar dressing ingredients into the base of a high-speed blender. Blitz until smooth and creamy, adding a dash of water if the mixture needs loosening. Set aside.

• Remove the stems from the silverbeet, roughly slice the green leaves and place into a large mixing bowl. Slice the brussels sprouts and add in with the silverbeet along with half the almonds, half the radishes and half the parmesan.

• Pour in a couple of tbs of the avocado dressing into the salad and gently toss to coat everything.

• Place the salad onto a serving platter and top with avocado wedges, remaining radishes, almonds, parmesan shavings, a drizzle of extra virgin olive oil and cracked pepper. 

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Lamb Burger with Homemade Pita

Lamb Burger with Homemade Pita

Recipe By Michael Weldon

Ingredients

Pita

• 1 cup warm water

• 1 sachet instant yeast

• 1 tbextra virgin olive oil

• 1 pinch of salt

• 1 ½ cup Coles plain flour

• ½ cup Coles wholemeal flour

Lamb Burgers

• 500 g Coles lamb mince

• 1 onion, diced finely

• 2 garlic cloves grated

• ¼ bunch parsley, chopped

• 2 tbs feta cheese

• 1 tbs raisins

• 1 tbs pine nuts

Yoghurt Dressing

• ½ cup Jalna Greek yoghurt

• 1 garlic clove grated

• 1 dill pickle diced

• ¼ bunch of dill chopped

• ¼ bunch parsley chopped

Garnish

• ¼ bunch parsley, picked

• 1 tomato, sliced

• 1 red onion sliced

• pickled green peppers

• pickled turnips 

Method

• In a bowl combine the water, yeast and olive oil, mix together and leave for a minute for the yeast to start hydrating. Add the flour into the bowl and mix into a dough. Once formed into a dough. Cover with cling wrap and leave to prove and double in size. Once proved divide the dough into 4 piece and roll into balls. Place into a high sided tray, cover in foil and leave to prove for another 30 minutes. 

• Pre-heat an oven to 200 degrees (C). Add in a heave pan or cast-iron skillet. Once the dough has proved again roll out into 15cm disc of dough. To cook the pita, place on the pre-heated skillet and cook until the pita is puffed and brown on both sides. Repeat this process to cook all the pitas.

• Add the burger ingredients into a large bowl, mix with your hands until all the ingredients are combined. Divide into 4 pieces and form 4 flat patties. 

• In a bowl mix the dressing ingredients together until combined. 

• Heat a griddle pan until it begins to smoke. Drizzle the burgers with a little extra virgin olive oil and place onto the griddle. Cook until charred on both sides and the meat is done to your liking. 

• Reheat the pitas quickly in the oven prior to serving. Cut the pitas open and fill with sauce, salad ingredients then slide in the patty and enjoy.

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Lime Pickle Ceviche with Mini Pappadums

Lime Pickle Ceviche with Mini Pappadums

Recipe By Michael Weldon

Ingredients

• 2 tbs Patak’s lime pickle

• 1 lime, juiced

• ½ cup coconut water

• ¼ bunch coriander, stem chopped and leaves picked

• 1 tsp black pepper

• 300 g fresh kingfish (sashimi grade)

• 1 red onion, sliced thinly

• 1 avocado, diced

• 2 Coles jalapenos, diced

• 2 sprigs curry leaf fried

• 1 pack Patak’s mini pappadums

Method

• In a mixing bowl combine the lime pickle, lime juice, coconut water, coriander stem and pepper, whisk together.

• In a large bowl combine the kingfish, onion, jalapeno and a pinch of salt into a bowl. Add the dressing and mix to coat the fish evenly in the dressing. Leave in the fridge for 10 minutes to lightly cure.

• Add the avocado and coriander leaf into the bowl mix together. 

• Serve topped with fried curry leaves and pappadums on the side to scoop the ceviche into when eating. 

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Purple Piccalilli

Purple Piccalilli

Recipe By Michael Weldon

Ingredients

• 50 g salt

• 1 ltr water

• 1 Coles purple cauliflower, broken up into small florets

• 1 zucchini, large diced

• 100 g green beans, cut into 5cm lengths

• 4 small red onions, cut into wedges

• 1 beetroot, cut into large dice 

Pickling Liquid

• 1 cup apple cider vinegar

• 1 cup Coles white vinegar

• 1 beetroot grated

• 1 tbs coriander seeds

• 1 tbs mustard seeds

• 1 tsp black pepper kernels

• 1 tsp chilli flakes

• ¼ cup caster sugar

To Finish 

• 50 g butter

• 50 g Coles plain flour

• 1 tsp mustard powder

Method

• Combine cauliflower, zucchini, green beans, onion and beetroot in a large glass bowl, and coat in salt. Allow to rest for 2 hours.

• In a saucepan, combine the pickling liquid. Over a medium head bring to the boil then reduce to a simmer and simmer for 5 minutes then allow to cool to room temperature and strain.

• In a colander, rinse the vegetables from excess salt.

• Bring a large saucepan to a simmer then add in the vegetables and simmer for 5 minutes until the vegetables start to become tender. 

• In a saucepan over a medium heat, melt the butter then add the flour and cook off until it has the texture of wet sand. Pour in half the pickling liquid and stir until the mixture is smooth, add the rest of the liquid. Add the vegetables into the sauce mixture and mix to coat all the vegetables in the pickling sauce. Add in ½ cup water. Cook for 10 minutes or until the vegetables soften, then spoon into sterilised jars. Leave the piccalilli for a week for the flavours to cure and the vegetables to pickle. Serve with cheese boards, on sandwiches or with roast meats and store refrigerated once opened.

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Lamb & Walnut Kebab with Tomato, Chickpeas & Yoghurt

Lamb & Walnut Kebab with Tomato, Chickpeas & Yoghurt

Recipe By Courtney Roulston

Ingredients

Kebab

• 500 g Coles lamb mince, keep the packaging

• 1 brown onion, ½ finely diced, ½ cut into thin wedges 

• ½ red capsicum, finely chopped 

• ½ cup walnuts, finely chopped 

• ¼ bunch flat leaf parsley, chopped 

• ¼ bunch mint leaves, half chopped, half whole leaves 

• 2 tsp ground cumin 

• ½ tsp ground cinnamon 

• sea salt and pepper to taste 

• 400g can Coles chickpeas, drained 

• 1/3 cup Jalna Greek yoghurt

• 4 warm flatbreads to serve 

Tomato Dressing

• 2 large ripe vine tomatoes

• 1 small clove garlic, finely minced 

• 1 tsp ground sumac, split into 2 

• 2 tsp harissa paste 

• 2 tbs Squeaky Gate extra virgin olive oil 

Method

• In a bowl, mix together the onion wedges with ½ tsp sumac, whole mint leaves, ripped parsley leaves, 1 tbs of olive oil and a pinch of salt and pepper. Set aside to use as a garnish. 

• Mix the lamb mince with the diced onion, capsicum, walnuts, parsley, chopped mint, cumin, cinnamon, and a pinch of salt in the plastic tray the mince came in. Using your fingers, push the mixture into the tray and then refrigerate to firm up. 

• Heat a BBQ plate to a medium heat.

• Turn the tray of kebab mixture out onto a chopping board and cut the mince into 4 large kebabs. Cook the kebabs for 3-4 minutes each side, or until cooked through. 

• Grate the tomatoes on the biggest side of a box grater onto a large serving plate. Stir through the garlic, sumac, harissa, extra virgin olive oil, chickpeas and a pinch of salt.

• Spread the tomato sauce & chickpeas all over the base of the serving plate. Top with the kebabs and drizzle over the yoghurt. Scatter with the onion and mint salad and serve with warm flatbreads.

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