Korma Fried Eggs on Naan

Korma Fried Eggs on Naan

Recipe By Courtney Roulston

Ingredients

• 2 naan breads 

• 3 tbs extra virgin olive oil 

• 1 tbs Patak`s Korma paste 

• 4 free range eggs 

• 1 cup Greek yoghurt 

• 2 tbs Patak`s mango chutney 

• ½ Coles long red chilli, sliced 

• ½ cup coriander sprigs, to garnish 

Method

• Heat a grill pan over a medium heat. Warm the naan breads in the pan for 2 - 3 minutes or until slightly charred on the outside and softened in the middle. Brush the naan with a little of the oil and set them aside. 

• Meanwhile, heat the remaining oil in a large frying pan over a medium heat. Add the korma paste and cook for 2 minutes, or until fragrant. Crack the eggs into the korma sauce and fry them, basting them occasionally for 3 minutes, or until the eggs are cooked to your liking.

• Spread the yoghurt and mango chutney onto the naan breads. Place the fried eggs on top of the yoghurt mixture and drizzle over any of the korma mixture and season with a pinch of salt and pepper. 

• Garnish with sliced chilli and coriander sprigs before serving. 

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Kale Reuben

Kale Reuben

Recipe By Michael Weldon

Ingredients

• 2 tbs butter

• 1 bunch Coles kale

• 2 garlic cloves, sliced

• 1 tsp black pepper

Russian Dressing

• ½ cup Coles mayonnaise

• ¼ cup Jalna Greek yoghurt

• 1 pickle, diced

• 1 tbs siracha

• 1 tsp worcestershire sauce  

• 4 slices rye bread

• ½ cup sauerkraut 

• 2 tbs American mustard

• 4 sliced swiss cheese

• butter

Method

• Heat a large saucepan over a medium head. Add the butter and garlic. Once melted add the kale and gently cook down. Once cooked season with pepper and remove from the heat. 

• In a bowl mix together the Russian dressing ingredients.

• Lay out the sourdough slices. Spread with a layer of mustard. Top with the sauerkraut, then the kale. Top with 2 slices of cheese and then a layer of Russian dressing.

• Heat some butter in a frypan and add the sandwiches onto the pan. Toast them until the cheese is melted and the sandwiches are golden brown.

• Cut in half to serve.

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Charred Cabbage with Peanut & Chilli Relish

Charred Cabbage with Peanut & Chilli Relish

Recipe By Courtney Roulston

Ingredients

• 1 whole medium sized drumhead or savoy white cabbage 

• 3 cups boiling water from the kettle 

• 2 tbs extra virgin olive oil 

• 12 coriander sprigs to serve, stored in iced water 

Peanut & Chilli Relish

• 2 green spring onions, finely sliced 

• 2 tsp fresh ginger, finely chopped 

• pinch white pepper 

• 1 clove garlic, grated 

• 1 tbs dried chilli flakes 

• ½ cup Squeaky Gate extra virgin olive oil 

• 2 tbs gluten free soy sauce 

• 2 tbs rice wine vinegar 

• 1 tsp Coles Asia sesame oil 

• 1 tbs maple syrup 

• ¼ cup Coles roasted peanuts, chopped, plus extra to serve 

Cooked using The Ziggy available at Barbeques Galore

Method

• Cut the cabbage into 6 or 8 wedges, leaving the core intact to hold the wedges together. Place the cabbage wedges into a tray, cover with boiling water then a sheet of aluminium foil and set aside for 5 minutes to slightly steam through. Drain well.

• Heat a BBQ grill to a medium/high heat. Drizzle the cabbage with a little extra virgin olive oil and a pinch of sea salt. Cook on the grill for 5 - 6 minutes each side, or until charred on the outside and tender in the middle. 

• To make the relish, heat the oil in a small pot until nearly smoking. Place the spring onion, ginger, pepper, garlic and dried chilli into a heat-proof bowl. Carefully pour over the oil to scald the ingredients. Once it has stopped bubbling stir in the soy, vinegar, sesame oil, maple syrup and peanuts. 

• Place the cabbage onto a serving platter and spoon over the dressing. Garnish with extra peanuts and coriander sprigs. 

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Fragrant Coconut Rice with Mango & Sesame

Fragrant Coconut Rice with Mango & Sesame

Recipe By Courtney Roulston

Ingredients

• 400 ml can Coles organic coconut cream 

• 1 kaffir lime leaf, bruised 

• ½ lemongrass stem, bruised 

• 3 tbs Coles honey, plus extra to serve 

• 1 1/3 cups short or medium grain white rice, rinsed in a sieve  

• sea salt to taste 

Toppings

• 1 mango, sliced 

• 2 passionfruit

• 1 tsp white & black sesame seeds, toasted 

• 1 tbs shredded coconut, toasted 

Method

• Heat 250 ml of the coconut cream and 1½ cups (375 ml) of water in a pot over a medium heat. Add the lime leaf, lemongrass, 2 tbs of honey, rice and a pinch of salt. Bring up to a simmer then reduce the heat to low an cook for 15 - 20 minutes or until the rice is tender and all the liquid has been absorbed. 

• Combine the remaining coconut cream and remaining honey in a small pot over a medium heat for 2 - 3 minutes.

• Remove the lime leaf and lemongrass from the rice and discard.

• Place the rice mixture into serving bowls and drizzle over a little of the coconut cream mixture. Top with sliced mango, passionfruit, sesame seeds and coconut before serving. 

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Roast Pumpkin, Chickpea & Sage Sausage Rolls

Roast Pumpkin, Chickpea & Sage Sausage Rolls

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

For the pastry: 

• 4 tbs extra virgin olive oil 

• 1 cup cold water 

• 600 g Coles plain flour, plus extra for dusting 

• ½ tsp salt 

For the filling: 

• 2 tsp extra virgin olive oil 

• 500 g Coles pumpkin, peeled and cut into 2 cm chunks 

• 1 onion, peeled and finely chopped 

• 1 clove garlic, peeled and finely chopped 

• 3 leaves silverbeet, shredded 

• 200 g dried chickpeas, soaked overnight and cooked or 2 x 400 g tinned (drained and rinsed) 

• 1 large handful parsley, chopped 

• small handful of sage leaves, finely chopped 

• salt and pepper, to taste 

• milk to glaze 

• black and white sesame seeds, for topping

Method

• Preheat the oven to 200°C. 

To make the pastry: 

• Mix the oil and the water in the small bowl. 

• Mix the flour and the salt in the large bowl. Create a well in the centre. 

• Add the oil and water mixture to the well. 

• Use your hands to incorporate the liquid into the flour until the dough forms a ball. 

• Transfer the dough to a floured workbench and knead for a minute, then place the dough back into the large bowl. 

• Cover with a dry tea towel and leave for up to an hour. 

To make the filling: 

• Place the pumpkin in the medium bowl and toss with 1 teaspoon of olive oil. 

• Transfer to a baking tray and roast in the oven for about 30 minutes until golden. Allow to cool. 

• Heat the remaining teaspoon of olive oil in the frying pan over medium heat. Sauté the onion and garlic together for 5 minutes until soft and translucent. 

• Add the shredded silverbeet and cook for a minute, or until wilted. Set aside and allow to cool. 

• Tip the cooked chickpeas into a large bowl. Using a potato masher, roughly mash the chickpeas. 

• Add the roasted pumpkin to the chickpeas and mash again. 

• Combine the silverbeet mixture, parsley, sage, salt and pepper with the mashed pumpkin and chickpeas and mix well. 

• Taste and adjust seasoning. 

To assemble and cook the sausage rolls: 

• Line the other baking trays with baking paper and set aside. 

• Dry and flour the workbench. 

• Divide the filling into four even portions. 

• Divide the pastry dough into four pieces. 

• Roll a piece of pastry into a rectangle, ideally 5 mm thick, 24 cm long and 12 cm wide. 

• Place the filling along one long side of the rectangle, leaving about 2 cm of the edge clear. 

• Brush the opposite long edge with a little milk and roll up to enclose the filling. 

• Repeat with the remaining filling and pastry. 

• Cut each long roll of pastry into six with the serrated knife. Place the pastry rolls onto the lined baking trays, with the seam on the bottom. 

• Prick the tops of each roll with a fork, brush with a little milk and scatter over the sesame seeds. 

• Bake for 30 minutes until golden brown and cool on a wire rack before serving.

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Cheese & Dukkah Pull-apart Scones

Cheese & Dukkah Pull-apart Scones

Recipe By Courtney Roulston

Ingredients

• 80 g Coles thickened cream, plus extra for brushing 

• 120 g Jalna Greek yoghurt 

• 1 free range egg 

• 1 tbs Coles honey 

• 250 g Coles self raising flour, plus extra for dusting

• sea salt to taste

• 100 g cold butter, cubed (plus extra at room temperature, to serve) 

• 2 tbs dukkah, plus extra for topping

• 2 green spring onions, sliced 

• zest of ½ lemon 

• 100 g Coles Australian feta, crumbled 

• 80 g cheddar cheese, grated

• 30 g parmesan, finely grated

Method

• Pre-heat the oven to 190 degrees (C). Whisk the cream, yoghurt, egg and honey in a bowl and set aside. 

• Place the flour into a large mixing bowl along with a pinch of salt. Add in the butter and using clean fingertips rub the butter into the flour until there are no lumps. Gently fold through the dukkah, spring onions and lemon zest. Then add the feta, half the cheddar and half the parmesan. Make a well in the centre and pour in the wet ingredients then using a butter knife gently fold the mixture until it just comes together as a dough. Aim to not over work it too much as it will become tough. 

• Turn the dough onto a lightly floured lined oven tray. Bring the dough together in a rectangle shape around 1 inch thick. Brush the extra cream over the top of the dough and scatter over the remaining cheddar, parmesan and extra dukkah. 

• Cut the scones into 12 squares, leaving them intact on the tray. 

• Bake in the oven for 20 - 25 minutes, or until the scones are golden and spring back when lightly pressed. Remove and allow to cool for 10 minutes before serving with butter on the side. 

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Chargrilled Smokey Melidzanosalata

Chargrilled Smokey MeliTzanosalata

Recipe By Phil Vakos

Ingredients

• 4 large eggplants

• 1/2 cup of extra virgin olive oil

• 4 cloves of garlic

• 3 tbs white wine vinegar

• 1 punnetColes vine-ripened baby cherry tomatoes

• 1 pack pine nuts

• 1 tbs ground cumin

• 1 tsp ground turmeric

• salt and pepper to taste

• juice of 1 large lemon

• 1 bunch of continental parsley

Garnish

• extra virgin olive oil

• sumac 

To Serve

• fresh crusty sourdough or pita

Method

• Prick each eggplant with a fork and place on an open flame, turning regularly until eggplants are black, blistered and fully cooked, cover and place in a collider until cool enough to handle.

• On a roasting tray, lay down some greaseproof paper and roast cherry tomatoes (keep them on the vine) at 200 degrees (C) for 10 - 15 minutes, until blistered and soft.

• On a separate tray, lightly moisten pine nuts with water and cover in spice mix , roast for 5 - 10 minutes at the same temperature as the tomatoes, until the nuts go golden.

• Peel off the blackened eggplant skin and discard. Place the flashy eggplants into a mixing bowl along with garlic, vinegar lemon juice and olive oil. Season well with salt and pepper, then blitz with a stick blender until smooth and creamy.

• Finely chop parsley and fold into eggplant dip.

• To serve, place mixture into serving bowl, garnish with tomatoes, pinenuts, sumac and extra virgin olive oil and enjoy with some pitta or sourdough.

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Savoury Oats with Seeds, Yoghurt & Greens

Savoury Oats with Seeds, Yoghurt & Greens

Recipe By Courtney Roulston

Ingredients

• 1 cup Red Tractor rolled oats 

• 2 cups Coles vegetable stock 

• 2 tbs extra virgin olive oil

• 2 cloves garlic, finely chopped 

• 1 long red chilli, chopped –optional 

• 2 big cups Coles tuscan kale, stems removed, roughly chopped 

• ½ small lemon, juice and zest

• 1 cup greek yoghurt to serve

Seed Topping

• ¼ cup Red Tractor oats 

• ¼ cup pepita seeds 

• ¼ cup sunflower seeds 

• 1 tbs white sesame seeds

• 1 tbs soy sauce 

Method

• Place the oats and stock into a saucepan over a medium heat. Bring up to a simmer and cook, stirring occasionally for 15 - 20 minutes, or until creamy and thick. Add a little water as the oats are cooking if the mixture needs loosening. 

• Meanwhile, place all the seed topping ingredients and 1 tbs of oil into a small frying pan over a medium heat. Cook for 3 minutes, or until fragrant then add in the soy sauce then continue to cook, stirring for a further 2-3 minutes, or until crunchy. Remove from the pan and set aside to cool.

• Place the same frying pan back onto a medium heat and add in the remaining oil, garlic and chilli. Cook for 1 minute before adding in the kale and a pinch of salt. Cook the kale for 3 minutes, or until softened and bright green. Squeeze in some lemon juice then remove from the heat.

• To serve, place the oats and yoghurt into serving bowls and top with the kale and scatter with a handful of the seed mixture. 

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Creamy Tarragon Mussels

Creamy Tarragon Mussels

Recipe By Michael Weldon

Ingredients

• 1 kg fresh mussels

• 1 small onion, diced

• ½ head fennel, diced

• 2 garlic cloves, diced

• 1 cup white wine

• 1 cup Coles cream

• 2 tbs Coles butter

• 1 bunch of tarragon, leaves picked

• sea salt 

• Squeaky Gate extra virgin olive oil

• black pepper

• toasted sourdough, to serve

• lemon wedges, to serve

Method

• Heat a large saucepan to a medium-high heat. Add a drizzle of olive oil, the onion, fennel and garlic, fry off until the vegetables soften. Add in the mussels and stir through the vegetables.  

• Add in the white wine and place the lid on top of the pot. Cook occasional gently shaking the pot to help the mussels open. Once the mussels are open remove from the pot and place into a serving bowl. Continue this process until all the mussels have opened. Any that don’t open can be discarded. 

• Add the cream into the mussel liquor, bring to the boil then reduce to the simmer, cook for a minute or so to thicken the sauce slightly. Add butter and a pinch of pepper into the sauce. Taste and adjust the seasoning if needed. Remove the sauce from the heat and add in the tarragon, stir through the sauce. Pour the sauce over the opened mussels.

• Serve the mussels with charred sourdough and a wedge of lemon on the side.

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Coconut & Raspberry Ripple Cake

Coconut & Raspberry Ripple Cake

Recipe By Courtney Roulston

Ingredients

• 1 ½ cups Coles self-raising flour 

• 1 tsp baking powder 

• 2/3 cup coconut sugar 

• sea salt 

• 2/3 cup Coles desiccated coconut 

• 3 free range eggs

• 2/3 cup Squeaky Gate extra virgin olive oil

• ½ cup coconut milk 

• 2 punnets raspberries (or 250 g) 

• 2 tbs shaved toasted coconut to serve

Raspberry Extra Virgin Olive Oil Icing

• 1 cup Coles pure icing sugar, sifted 

• ¼ cup raspberries, crushed

• 2 tbs Squeaky Gate extra virgin olive oil

Method

• Heat the oven to 180 degrees (C). Grease a loaf pan and line the base and sides with baking paper, allowing the sides to overhang. Sift the flour and baking powder into a large bowl and stir in the sugar, coconut and a pinch of salt. 

• Whisk the eggs in a bowl along with the extra virgin olive oil and coconut milk. Fold the wet mixture into the flour mixture until just combined.

• Pour half of the cake mixture into the loaf pan. Using the back of a fork gently crush the raspberries in a bowl and pour over the cake batter in the tin. Pour over the remaining cake batter and smooth the top. Bake for 50 minutes, or until a skewer comes out clean when inserted into the centre. Cool in the tin for 10 minutes before transferring to a wire wrack and allowing cool completely.

• Place the icing sugar in a bowl. Place the crushed raspberries into a fine sieve and push out the liquid over the icing sugar using the back of a spoon. Add in the extra virgin olive oil and whisk until the mixture is smooth and pale pink. Spread the icing onto the cake and sprinkle with toasted coconut before slicing and serving. 

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Cavolo Nero and Spinach Rigatoni

Cavolo Nero and Spinach Rigatoni

Recipe By Michael Weldon

Ingredients

• 500 g San Remo rigatoni no. 22

• 1 onion, diced

• 2 garlic cloves, sliced

• 1 green chilli

• 1 bunch cavolo nero

• 65 g bag Coles baby spinach

• 1 cup Coles cream

• 1 cup Coles soft ricotta

• ½ cup parmesan

• extra virgin olive oil

• sea salt

• parmesan cheese, grated

Method

• Boil a large pot of salted water. Cook the pasta based on the instructions on the packet.

• In a separate pan add onion, garlic and. Add in green chilli and fry for 30 seconds. Add the cavolo nero and a spoon of the boiling pasta water to help it steam through. Add in the spinach and again the pasta water.

• Once the pan mixture and kale and spinach are wilted to a quarter of their size, add them into a stick blender friendly jug. Add is the cream and ricotta and stick blend until a smooth paste.

• Pour the blended sauce back into the pan and add the drained pasta to the pan. Add in parmesan cheese and the juice and zest of a lemon. Fold the pasta and sauce together until the pasta is coated. Serve in a bowl.

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Smoked Chicken with White Sauce

Smoked Chicken with White Sauce

Recipe By Courtney Roulston

Ingredients

• 1 whole chicken

Seasoning Rub

• 1 tbs pepper

• 1 tbs salt

• 1 tbs Coles brown sugar

• 1 tbs smoked paprika

White Sauce

• ½ cup Greek yoghurt

• ½ cup Coles mayonnaise

• 2 tbs Coles apple cider vinegar

• 10 drops hot sauce

• ½ tsp celery salt

• ½ tsp chilli flakes

• ½ tsp black pepper

• ½ tsp salt

Salad

• 1 bunch coriander

• 1 bunch parsley 

• 1 bunch mint

• 1 bunch basil

• 1 red shallot, finely sliced

Method

• Heat your offset smoker with your favourite cooking wood until you have a clean blue smoke coming out of the smoker and the temperature is around 150 degrees (C).

• Combine the seasoning rub ingredients in a bowl. Season the chicken skin with the rub, as well as sprinkling a little extra into the cavity. 

• Place the chicken onto the smoker with the head end facing the smoke box end. Cook for 1.5 – 2 hours until the chicken has developed a deep golden-brown bark and the internal temperature reaches at least 70 degrees (C). Remove from the heat and allow to rest slightly.

• In a bowl combine the white sauce ingredients and mix together.

• To serve, cut the chicken into portions and serve with the white sauce on the side. 

• This recipe pairs perfectly with the Texas Potato Salad. 

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Spicy Tomato Green Beans with Walnuts & Yoghurt

Spicy Tomato Green Beans with Walnuts & Yoghurt

Recipe By Courtney Roulston

Ingredients

• 1/3 cup Squeaky Gate extra virgin olive oil 

• 1 brown onion, peeled, sliced 

• 4 cloves garlic, peeled, sliced 

• 600 g green beans, trimmed 

• 1 tsp whole cumin seeds 

• 1 tsp dried chilli flakes 

• 1 tbs tomato paste 

• 400 g Coles vine-ripened cherry tomatoes, halved 

• sea salt to taste 

• 1/3 cup walnuts

• 1 tsp lemon zest

• 1/3 cup Jalna plain yoghurt 

• ¼ cup flat leaf parsley, chopped  

Method

• Heat the oil over a medium heat in a large high-sided frying pan. Cook the onion and garlic for 2 minutes before adding in the cumin and chilli. Cook, stirring for a further minute or until fragrant. Mix in the tomato paste and add in 300 g of the tomatoes. Season with salt and cook for 5 - 6 minutes, or until the tomatoes are starting to break down. Add in the beans and ½ cup of water. Cover with a lid and leave to braise for 20 minutes, or until the beans are wilted and tender. 

• Meanwhile finely chop the walnuts and mix them in a small bowl with the lemon zest and cracked black pepper.

• Stir the remaining tomatoes into the beans and remove from the heat once they have slightly softened. Allow the beans to cool slightly at room temperature. 

• Place the beans onto a serving platter and drizzle with yoghurt and scatter over the walnut mixture and parsley. 

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Cumberland Sausage, Tomato Relish & Herb Salad

Cumberland Sausage, Tomato Relish & Herb Salad

Recipe By Courtney Roulston

Ingredients

• 1 pack Coles finest Italian pork sausage

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

• 1 large brown onion, sliced 

• 2 cloves garlic, sliced 

• 1 tsp tomato paste 

• 4 Coles large vine tomatoes, roughly chopped 

• 4 thyme sprigs, leaves picked 

• sea salt to taste

• black pepper to taste 

• 1 ½ tbs Coles finest red wine vinegar 

• 1 tsp honey 

• sourdough to serve (rye or wholemeal)

Herb Salad 

• 2 cups flat leaf parsley

• 1 tbs lemon peel, cut into thin strips 

• 1 golden/French shallot, sliced into thin rings 

Cooked using The Ziggy available at Barbeques Galore

Method

• Heat a BBQ grill to a medium heat. Remove the sausages from the pack and on a clean work surface, un-twist the sausage links so you have one long sausage. Carefully roll the sausage into a large spiral and use 2 metal skewers spiked through the middle to hold it in shape.

• Brush the sausages with a little extra virgin olive oil and place onto the grill. Cook for 7-10 minutes, or until nicely browned. Turn over and cook for a further 7 minutes, or until cooked through. Rest in a warm area of the BBQ.

• Meanwhile heat 50 ml of the oil in a medium frying pan. Add in the onion and cook for 3 minutes to soften. Spoon in the tomato paste and stir. Toss in the thyme sprigs, garlic and salt to taste. Add in the chopped tomatoes and leave to braise for 5 minutes, or until the tomatoes are starting to soften. Add in 1 tbs of vinegar and the honey. Add pepper to taste. Taste the relish for balance and turn off the heat.

• Toss the parsley leaves, lemon peel and shallot in a small bowl with the remaining vinegar, extra virgin olive oil and a pinch of salt.

• To serve, spoon the tomato relish onto the base of a serving plate. Place the sausage spiral on top and mound the salad on top. Serve warm with crusty bread for dipping into the sauce. 

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Shiitake Mushroom & Miso Risotto

Shiitake Mushroom & Miso Risotto

Recipe By Michael Weldon

Ingredients

Mushroom Stock

• 2 ltr water

• 500 g shitake mushrooms

• 2 tbs miso paste

• 1 piece of kombu

• 2 tbs mirin

• 1 tbs rice wine vinegar

• 1 tbs white soy 

Risotto

• 1 brown onion, diced

• 400 g shiitake mushrooms, sliced

• 2 garlic cloves

• 2 cups Coles arborio rice

• 1 cup white wine

• 2 tbs Coles butter

• sea salt

• extra virgin olive oil

• black pepper

Garnish

• 8 small shiitake mushrooms

• 1 garlic clove, sliced thinly

• 1 tbs Coles butter

• sea salt

• 2 spring onions, sliced thinly

• 2 nori sheets toasted

Method

• Bring the stock ingredients to a boil then simmer for 45 minutes until all the flavours have combined. 

• Heat a large saucepan over a medium-high heat. Add a drizzle of olive oil and the onion, season with sea salt. Fry until soft, then add the garlic and mushrooms, fry until softened. Add in the rice and toast off in the oil.

• Add the white wine and cook down until reduce to a syrup. Add in a couple of ladles of stock and stir into the rice, cook out until the rice soaks in the stock then add another couple of ladles of stock and repeat the stirring process. Keep doing this until the rice is hydrated and the risotto is rich and creamy. 

• Add in the butter to the risotto and stir through. Taste for seasoning and adjust to your liking.

• Heat a small fry pan over a high heat, add in a drizzle of olive oil and add the mushrooms, fry until the mushrooms begin to caramelize. Add in the garlic and the butter, fry off until the garlic is cooked and the butter browns slightly. Remove from the heat and add in the spring onions, toss through the butter to slightly soften. 

• Serve the risotto topped with the extra mushrooms and spring onions. Crumble over some toasted nori to finish the dish off.

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Miso Mushroom & Cauliflower Roast

Miso Mushroom & Cauliflower Roast

Recipe By Courtney Roulston

Ingredients

Miso Cauliflower

• ½ Coles cauliflower, cut into florets and stems chopped 

• 6 cups oyster mushrooms 

• 2 tbs Squeaky Gate extra virgin olive oil 

• 2 tbs white miso paste 

• 2 tbs mirin 

• 2 ½ tbs maple syrup, divided 

• 2 tsp Coles Asia sesame oil 

• 1 tbs tahini paste 

• 1 tbs white & black sesame seeds to garnish 

• 1/3 cup coriander sprigs (in iced water) 

Spicy Pickled Carrots

• 2 large carrots, sliced into noodles with a toothed peeler 

• 1 long red chilli, sliced  

• 1 tbs ginger, julienne 

• ½ cup, plus 1 tbs rice wine vinegar 

• 1 tbs gochujang paste

Method

• Pre-heat the oven to 200 degrees (C). Spread the cauliflower onto a large flat tray. Drizzle with the oil, a pinch of salt and roast the cauliflower for 10 minutes. Meanwhile whisk the miso, mirin, 1 tbs of maple and sesame oil in a bowl.  Take the tray out of the oven and add the mushrooms and drizzle with the miso mixture. Roast for a further 20 minutes, or until the mushrooms and cauliflower are cooked through and catching in places. Set aside at room temperature. 

• Place the carrot noodles, chilli and ginger into a bowl and sprinkle with a little sea salt. Heat ½ cup of vinegar, 1 tbs of maple syrup, gochujang and 1/3 cup water in a small pot over a medium heat. Bring up to a simmer then pour over the carrots. Toss well to coat then set aside for 15 minutes to quickly pickle. 

• Whisk the tahini, 1 tbs vinegar, ½ tbs maple syrup and a dash of water in a bowl until smooth and creamy.

• To serve, place the cauliflower and mushrooms onto a serving plate. Scatter over some of the spicy carrots and drizzle with a little tahini. Sprinkle with sesame seeds and coriander stems. Serve with extra spicy carrots on the side.

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Crisp Lettuce Salad with Creamy Horseradish Dressing

Crisp Lettuce Salad with Creamy Horseradish Dressing

Recipe By Michael Weldon

Ingredients

• 2 Coles baby cos lettuce, leaves broken off stem and rinsed

• 2 Coles baby gem lettuce, leaves broken off the stem and rinsed

Horseradish Dressing

• 3 tbs prepared horseradish

• ¼ cup mayo

• ¼ cup Coles buttermilk

• 1 tsp hot English mustard (optional)

• 1 tsp apple cider vinegar

• pepper, to taste

• sea salt, to taste

Parsley Oil

• ½ bunch parsley

• 1 cup olive oil

• 1 tsp sea salt

Garnish

• ½ bunch chives, sliced thinly

• ½ cup salted cashews, chopped

Method

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

• To dress the leaves lightly brush on some of the dressing onto the inside of a leaf the place straight onto the outside of the serving dish. Then repeat the process to fill the outside of the platter. Then continue filling into the centre of the platter. 

• Garnish by sprinkling over the chives and cashews. 

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Temaki Sushi

Temaki Sushi

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

Sushi Rice

• 2 cups sushi or short-grain rice

• 2 cups water

• 1 tbs caster sugar

• 1 tbs rice vinegar

• 1 tsp salt

Temaki Sushi

• 1 cucumber, julienned in 3 cm lengths

• 1 avocado, sliced into batons and halved

• 2 carrots, grated

• half a daikon, grated

• 2 handfuls Coles baby gem lettuce leaves

• 8 sheets nori, quartered

• Coles Asia soy sauce, to serve

• pickled ginger, to serve (optional)

• wasabi, to serve (optional)

Method

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

To make sushi rice: 

• Rinse the rice under running water and drain well. Place rice and water in the saucepan and let sit for 10 minutes

• Put rice on high heat, bring to the boil and stir to loosen grains.

• Reduce heat to very low, cover with a well-fitting lid and let cook until all the water has absorbed, about 10 – 13 minutes.

• Remove from heat and let stand, covered, for another 10 minutes.

• Transfer cooked rice to the large bowl, cover with a tea towel and allow to cool while you prepare the vinegar mixture.

• Combine the sugar, rice vinegar and salt in the small bowl.

• Stir the vinegar mixture into the cooled rice with the wooden spoon.

To assemble and eat the temaki sushi: 

• Arrange all the fresh ingredients on a platter.

• Set the table with the platter of fresh ingredients, the sushi rice, nori sheets, soy sauce and, if using, pickled ginger and wasabi.

• Take a sheet of nori, with the rough side facing up. Spoon a small amount of rice along one side of the nori, add fresh ingredients and roll into a cone.

• Eat straight away or spoon a little soy into your roll before enjoying.
  

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8-Hour Smoked Beef Short Ribs with Slaw

8-Hour Smoked Beef Short Ribs with Slaw

Recipe By Michael Weldon

Ingredients

• 2 short ribs roasts, 3 rib, trim convective and excess fat

• 1 tbs sea salt

• 1 tbs pepper 

Slaw

• ½ Coles white cabbage, grated

• 1 carrot, peeled, grated

• ½ cup greek yoghurt

• ½ tsp cayenne pepper

• 1 tbs Coles apple cider vinegar

• 4 pickles, thinly sliced

• pickle juice (from jar of pickles)

• salt to taste

Method

• Heat your offset smoker with your favourite cooking wood until you have a clean blue smoke coming out of the smoker and the temperature is around 150 degrees (C).

• Season the ribs generously with the salt and pepper. Place into the oven and cook for 6 hours until the beef has a dark bark forming and begin pulling away from the bone. At this stage if the beef is pretty tender wrap in butchers’ paper to help hold the moisture in for the final cooking. Cook for another 2-3 hours until the meat is falling apart tender but still have enough texture to it hold together when bitten. 

• Allow the meat to rest for 15-20 minutes.

• Combine all slaw ingredients together and stir until combined.

• Carve the ribs and serve with slaw and a BBQ Sauce if you’re that way inclined.

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Smoked Beer Can Chicken

Smoked Beer Can Chicken

Recipe By Courtney Roulston

Ingredients

•  1 free range whole chicken 

• 1 x can beer 

• 3 tbs extra virgin olive oil 

• 1 tsp fennel seeds

• 1 tsp cumin seeds 

• 1 tsp paprika (not smoked) 

• 1 heaped tsp brown sugar 

• sea salt to taste

Method

• Pre-heat the smoker with woodchips to 120 degrees (C). Place the fennel and cumin seeds in a mortar and pestle and bash up into a fine powder. Mix with the paprika, sugar and a pinch of salt. Mix the extra virgin olive oil through until you have a wet paste. 

• Open the can of beer and remove around ¼ of the beer (optional: pour into a glass to drink). Rub the spiced oil all over the chicken, making sure to get into all of the cavities. 

• Slide the chicken onto the beer can so it looks like it is sitting upright. Place into the smoker and close the lid. Cook between 3-5 hours, or until the chicken is browned all over and cooked through. You can check the juices run clear from the thickest part of the thigh. 

• Remove from the smoker an allow to rest under foil for 10 minutes before serving. 

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