Apple & Rosemary Stuffed Pork Belly

Apple & Rosemary Stuffed Pork Belly

Recipe By Michael Weldon

Ingredients

• 1 Coles pork belly, trimmed and skin scored

• 1 Montague apple, grated

• 1 onion, diced

• 2 tbs Coles butter

• ¼ cup breadcrumbs

• ¼ cup almonds, diced

• 5 sprigs rosemary

• sea salt

• black pepper

Special Equipment

• butchers string

Method

• In a large frypan, cook the onions in olive with a pinch of salt until softened. Add in the butter and breadcrumbs, mix through until the butter melts and is soaked up by the breadcrumbs. Remove from the heat, add in the apple, almonds, rosemary, pinch of salt and pepper. Mix until combined. Leave aside to cool.

• With a sharp knife score the skin of the pork roast at 2 cm apart.

• Lay the pork roast on the board skin side down. Spread the stuffing down the middle of the pork belly. Using the string, tie the belly so it wraps around the stuffing. Start in the middle then tie then ends then fill in the gaps. This can be done a day or 2 ahead.

• Heat your BBQ or oven to 230 degrees (C).

• Place the pork roast in a rack in a deep oven tray. Season the skin generously with salt. Cook for 30 minutes until the skin has bubbles. Reduce the heat to 160 degrees (C) and cook until the belly is cooked through (approx. 1.5 hours).

• Once cooked, remove from the heat and rest for 20 minutes.

• Cut open the string and carve. Serve with a crisp salad and your favourite sauce or mustard.

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Vegan No-Butter No-Chicken

Vegan No-Butter No-Chicken

Recipe By Michael Weldon

Ingredients

• 2 tbs extra virgin olive oil

• 1 onion, diced

• 3 tbs Patak’s butter chicken paste

• 2 tins Coles coconut cream

• 1/2 head of Coles cauliflower, cut into florets

• 1 block of firm tofu

• 2 tbs flaked almonds

• ½ bunch coriander leave

To Serve

• steamed rice

• Patak’s papadums

Method

• In a large saucepan heat the olive oil. Add the onion and butter chicken paste, fry off until the paste splits and the onion softens. Add the coconut cream and a tin of water. Bring to a boil then reduce to a simmer. 

• Add in the cauliflower and simmer until tender. Add the tofu and cook till warmed through. Add the almonds and taste, adjust seasoning if needed.

• Garnish with coriander leaves and extra almonds. Serve with a side of steamed rice and papadums.

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XO Chilli Prawns

XO Chilli Prawns

Recipe By Courtney Roulston

Ingredients

• 12 xl Coles deli jumbo raw/green king prawns

• ½ cup Coles corn flour 

• 2 cups oil for frying 

DIY XO Sauce 

• ¼ cup Squeaky Gate extra virgin olive oil 

• 2 golden shallots, peeled 

• 3 cloves garlic, peeled 

• 1 tbs fresh ginger, peeled 

• 6 long red chillies, roughly chopped, plus extra to garnish 

• ¼ bunch coriander, stems & tops separated 

• ¼ cup dried shrimp, soaked in water for 30 minutes

• 1 tbs Coles caster sugar

• 1/3 cup shoa xing (Chinese cooking wine)

• 2 tsp Coles Asia sesame oil 

• 1 tbs soy sauce (check for gluten free) 

Method

• For the XO sauce, place the shallots, garlic, ginger, chillies, coriander root and dried shrimp into the base of a small food processor. Blitz until you have a rough paste. Heat the oil in a large fry pan over a medium heat. Add in the paste and cook, stirring for 10 minutes, or until the paste has cooked off. Add in the sugar, shoa xing wine, sesame oil and soy sauce and a dash of water. Continue to cook for 5 - 6 minutes on a low heat, or until the sauce is a dark rich red colour and has a shimmer on the surface. Remove from the heat and set aside.

• Heat the oil in a wok to 170 degrees (C). Dust the prawns in the cornflour, shaking off any excess. Fry the prawns in batches until crisp on the outside - they don`t need to be completely cooked through at this stage. Drain on kitchen paper. 

• Remove the oil from the wok and place back onto a medium heat. Toss the prawns with 3 tbs of the XO sauce in the wok over a medium heat, adding a little water to make the sauce a little looser and to coat the prawn shells. 

• Place the prawns onto a serving plate and garnish with coriander tops. 

  Serve with noodles or rice on the side. 

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Chicken Cutlet with Tomato & Fennel

Chicken Cutlet with Tomato & Fennel

Recipe By Michael Weldon

Ingredients

• 1 chicken cutlet, skin on, with the wing piece attached

• ½ cup Coles plain flour

• ¼ cup butter

• extra virgin olive oil

• sea salt

• 1 small head of fennel, sliced thinly

• 1 punnet of Coles medley tomatoes, halved

• ½ bunch parsley, leaves picked

• ½ bunch dill, leaves picked

• extra virgin olive oil

• sea salt

• lemon wedge

Method

• Place the chicken breasts between 2 pieces of baking paper, using a meat mallet or small heavy fry pan pound the chicken breast into a thin cutlet.

• Heat a large frypan until it begins to smoke. Season the cutlet with sea salt and drizzle with olive oil. Place skin down on the hot cooking surface add the butter into the pan. Cook most of the way on the skin side then turn over and finish the other side. Baste in butter as you cook. 

• In a bowl mix the fennel, tomatoes, parsley and dill, dress with olive oil and salt. Toss to coat evenly in the dressing. 

• Serve the cutlet with the tomato and fennel salad on top and a lemon wedge on the side.

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BBQ Sweet Onions and Raddichio with Spicy Balsamic Dressing

BBQ Sweet Onions and Raddichio with Spicy Balsamic Dressing

Recipe By Michael Weldon

Ingredients

• 2 brown onions, cut into thick rings

• extra virgin olive oil 

• 2 tbs Coles brown sugar

• 2 radicchio, cut into quarters

• extra virgin olive oil

• sea salt

Spicy Balsamic Butter

• ½ cup aged balsamic vinegar

• 2 tbs Coles brown sugar

• 1 tsp dried chilli flakes

• 2 tbs currants

• 2 tbs toasted pine nuts

• ¼ cup extra virgin olive oil

Garnish

• extra toasted pine nuts

Cooked using The Ziggy available at Barbeques Galore

Method

• Heat a bbq over a medum heat and drizzle with olive oil. Sprinkle brown sugar over the onions then place them on to the bbq. Cooking this on a low heat will allow the onion to caramelize and turn sweet. Once cooked remove from the bbq and place to one side.

• Brush the bbq with oil and place the cut sides of the radicchio on medium to high heat and cook until charred.

• In a pre-heated pot, add the balsamic vinegar, sugar, chilli, currants, pine nuts and extra virgin olive oil to a saucepan. Warm over the bbq until the sauce simmers. Simmer for 5 minutes until the dressing had thickened and the sugar has dissolved. Take from the heat and add the olive oil, taste for seasoning and adjust to your liking. 

• To serve, lay the radicchio on a serving platter. Top with onions and then the dressing. Finish with extra pine nuts.  

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Mussels Escabeche

Mussels Escabeche

Recipe By Courtney Roulston

Ingredients

• 1 kg black mussels 

• 125 ml (1/2 cup) Coles white wine vinegar 

• 60 ml lemon juice 

• 1 tbs Coles honey 

• 1 small carrot, peeled, finely diced

• 1 golden / French shallot, peeled, sliced into rings 

• 1 clove garlic, peeled, sliced 

• 1 long red chilli, sliced 

• ¼ tsp black pepper to serve 

• ½ tsp coriander seeds, crushed 

• ¼ cup Squeaky Gate extra virgin olive oil 

• 2 dill fronds to garnish 

• *serve with toasted sourdough 

Method

• Heat a large fry pan over a medium - high heat. Check the mussels are clean and beards removed then place into the pan. Cover with a lid and let them steam for 3 - 4 minutes, or until they have all opened.

  Once cool enough to touch remove the mussels out of the shell and place into a bowl. 

• Place the vinegar, lemon juice, honey, carrot, shallot, garlic, chilli, pepper and coriander into a small pot and bring up to a simmer, then add the extra virgin olive oil and continue to simmer and infuse for 3 minutes. Season with sea salt to taste. 

• Pour the mixture over the mussels and allow to cool. You can refrigerate over night to intensely infuse the mussels or serve after 20 minutes sitting room temperature.

• Garnish with dill fronds and serve the mussels with grilled sourdough bread for dipping into the oily marinade.

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Golden Syrup Apple Dumplings

Golden Syrup Apple Dumplings

Recipe By Michael Weldon

Ingredients

Syrup

• ½ cup Coles golden syrup

• 1 cup Coles brown sugar

• 50 g butter

Dumplings

• 1 ½ cups Coles self-raising flour

• 50 g butter

• ¼ cup Coles golden syrup

• ¾ cup milk

• 1 Montague apple, grated 

Garnish

• ice cream

Method

• In a large saucepan, combine all the syrup ingredients with 500 ml of water and a pinch of salt. Place over a medium high heat and bring to a simmer.

• In a bowl, mix the flour and butter. Rub the butter between your fingers to press into the flour. Add the milk and golden syrup, mix into a batter. Add the apple and fold through the mixture.

• Using two spoons, spoon balls of batter into the simmering syrup. Once the pan is full reduce the heat and place a lid on the pot. Cook for 15 - 20 minutes until a skewer comes out of the dumplings clean.

• Spoon the dumplings into a bowl, top with syrup and serve with a ball of ice cream.

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Muhammara

Muhammara

Recipe By Michael Weldon

Ingredients

• 3 large whole Coles red capsicums, charred on the flames of a stove top or bbq

• 1 cup roasted walnuts, plus extra to garnish

• ¼ cup fresh breadcrumbs

• 2 tbs lemon juice

• 1 tsp smoked paprika

• ½ tsp chilli flakes

• 2 tbs tahini

• 1 tsp sea salt

• 2 tbs olive oil, plus extra to garnish 

• 1 Coles baguette, sliced and grilled

Method

• Char the capsicums on the BBQ with the skins on for approximately 10 minutes or until the skin is fully charred. Once charred, place the capsicums in a bowl and cover with a plate for 2 minutes to sweat and soften them further. Once ready, remove the excess char and dispose of the stalk and seeds. Chop the capsicums into smaller pieces.

• Using a stick blender, combine the capsicums and walnuts, and process until the ingredients are roughly combined. Add the chilli flakes, tahini, lemon, smoked paprika, salt and blend some more. Then, add the breadcrumbs and olive oil. Blend until combined but still chunky.

• Serve the dip in a bowl with the grilled bread on the side. Garnish with smoked paprika and olive oil.

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Labneh Cheese

Labneh Cheese

Recipe By Courtney Roulston

Ingredients

• 1 kg pot Jalna Greek yoghurt 

• sea salt, to taste 

• extra virgin olive, to serve 

• ½ cup mint leaves

• 1 tbs dried chilli flakes 

• 2 tbs Coles pistachio nuts, finely chopped 

• zest of 1 lemon 

• 2 rounds of Lebanese or Coles sourdough bread to serve 

Method

• Set a sieve over a large bowl ensuring there is a few inches between the bottom of the bowl and the sieve. 

• Line the sieve with a fine mesh cheesecloth or a clean chux cloth. Mix a little salt into the pot of yoghurt and then spoon all the yoghurt into the cloth. Pull the outside of the cloth over the top of the yoghurt to cover. Place a small plate on top of the cloth to slightly weigh it down and place into the fridge overnight or for at least 12 - 18 hours, but ideally for up to 48 hours.

• Finely chop the mint leaves and place them into a bowl with the dried chilli, pistachio nuts, lemon zest, and salt and pepper to taste.

• Remove the bowl from the fridge and carefully turn the yoghurt cheese out of the cloth. Using clean hands roll into balls around the size of a large golf ball then roll in the mint mixture to coat the outside. Place a few rounds of labneh cheese onto a serving plate and drizzle with oil. Serve with crisp Lebanese or sourdough bread on the side. The remaining labneh cheese can be stored in a jar in oil in the refrigerator and will last for around 8 - 10 days.

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Butter Chicken Meatballs

Butter Chicken Meatballs

Recipe By Courtney Roulston

Ingredients

• 1 tbs extra virgin olive oil 

• ½ jar Patak`s butter chicken paste 

• 400 g can Coles crushed tomatoes, plus 1/2 tin water 

• 150 ml Coles thickened cream, plus extra to serve 

• 30 g butter 

• ½ cup Patak`s mini pappadums plain, crushed to garnish 

Meatballs

• 500 g Coles chicken mince 

• 2/3 cup almond meal 

• 1 free range egg 

• 1 tbs fresh ginger, finely grated 

• ¼ bunch coriander, stems finely chopped, leaves reserve for garnish 

Method

• Place all the meatball ingredients in a large bowl. Season with salt and then mix until well combined. Using clean hands roll the mixture into balls in golf ball size. 

• Heat the oil in a large frying pan over a medium heat. Add the meatballs and cook for 3 minutes, turning occasionally until the outside has browned. 

• Make a space in the middle of the frying pan then add in the butter chicken paste and fry it for 2 - 3 minutes, or until aromatic. Add in the tomatoes, water and then stir into the paste and mix the meatballs into the sauce. Gently simmer for 4 - 5 minutes, or until the meatballs are cooked through. Stir in the cream and butter to make the sauce rich and glossy.

• Remove from the heat and garnish with a little extra cream, broken papadums and coriander tops.

• *Serve with steamed basmati rice or naan bread.

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Barbequed Oysters Three Ways

Barbequed Oysters Three Ways

Recipe By Michael Weldon

Ingredients

• 24 Coles deli Oysters

Smokey Kilpatrick

• 5 bacon rashers, diced

• 1 small onion diced

• 1 tbs smokey BBQ sauce

• 1 tsp Coles finest balsamic vinegar

• 1 tsp worcestershire sauce 

• ½ tsp tabasco sauce

Crunchy Miso

• 2 spring onions, sliced thinly

• 2 tbs butter, room temp

• 1 tbs miso paste

• 1 tsp grated ginger

• 3 tbs panko breadcrumbs

• 1 tbs fried shallots

Sichuan, Chilli and Soy

• 3 tbs butter, room temp

• 1 garlic clove diced

• 1 birdseye chilli diced

• 1 tsp sichuan pepper, toasted and crushed

• 1 tbs soy sauce

• 1 tsp xhaoxing wine

Method

• Fry off the bacon and onion in a pan until the bacon is crisp caramelised and the onion is softened. Remove from the pan and cook to room temperature. In a mixing bowl mix together the cooled bacon and onion with the remaining Kilpatrick ingredients until evenly combined. 

• In bowl mix together the spring onion, butter, miso and ginger. Once mixed place in the fridge to set. Mix the breadcrumbs and fried shallots together. 

• In bowl mix together the ingredients for the Sichuan, chilli and soy topping. Once mixed place in the fridge to set. 

• Turn your BBQ on until it begins to smoke. Fold up some sheets of foil and place onto a baking tray to hold the oysters in place on a baking tray. It is important to keep the oysters open side up so you don’t lose any of the liquid when cooked.

• Top 8 oyster with a soon of each of the toppings. Sprinkle a good pinch of the breadcrumb mix over the miso butter. Place on the BBQ and close the lid. Cook for 3 - 4 minutes until the butters have melted and the oysters have plumped up. The breadcrumbs in the miso crumb should also be crunchy at this stage. 

• To serve you need to set up a platter that will hold the oysters sitting open side up to keep the juice in the shell. Herbs, seaweed, rock salt and even old oyster shells work well. Place them on a platter and serve whilst still warm.

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Carrot, Almond and Green Olive Cous Cous

Carrot, Almond and Green Olive Cous Cous

Recipe By Courtney Roulston

Ingredients

• 1 cup San Remo couscous 

• 4 tbs extra virgin olive oil 

• 5 carrots, peeled

• 1 cup Coles deli pitted green olives, roughly chopped (Sicilian or green ones from jar)

• ¾ cup whole roast almonds, chopped/sliced 

• ¼ cup white sesame seeds, toasted 

• 1 long red chilli, chopped

• 2/3 cup dried cranberries 

• 2 cups round mint, leaves picked 

• 2 cups flat leaf parsley, roughly chopped 

• 2 tsp ground sumac 

• zest and juice of 1 lemon 

• 1 tbs maple syrup or Coles honey

Method

• Place the couscous into a flat-bottomed bowl and using clean hands rub in 1 tbs of oil so the grains are coated. Pour in 1 cup of boiling water and stir until the water has all been absorbed. Cover and set aside for 5 - 10 minutes to steam.

• Meanwhile finely grate the carrots and place them into a large mixing bowl along with the olives, almonds, sesame seeds, chilli and cranberries. 

• Whisk together the lemon zest and juice, sumac, maple syrup, remaining extra virgin olive oil, a pinch of salt and pepper in a bowl until it is combined.

• Using a fork, scrape the couscous so it is light and fluffy, then add in with the carrot mixture along with the mint and parsley. Toss the dressing through the salad then place into a serving bowl. Garnish with extra almonds and mint before serving. 

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Apple & Potato Rosti

Apple & Potato Rosti

Recipe By Michael Weldon

Ingredients

• 1 kg Coles potato, grated and liquid squeeze out through dry clean cloth

• 4 Montague apples, grated (squeeze little moisture out)

• 5 thyme sprigs, leaves picked

• 2 tbs butter

• sea salt

• serve with fried eggs and hot sauce

Method

• In a large bowl combine the potato, apple and thyme with a pinch of salt. Mix and squeeze together with clean hands.

• Heat a non stick frypan over a medium heat. Add in the butter and a drizzle of olive oil. Press the potato and apple mixture into the pan and gently fry. Cook until the bottom is golden and the mixture is cooked through half way. Carefully flip the rosti and cook the other side until golden and cooked through. This will roughly take 3 minutes.

• In a fry pan, fry an egg.

• Serve the rosti, topped with a fried egg and serve with your favourite hot sauce on the side.

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Lamb and Feta Meatballs with Herbed Yoghurt

Lamb and Feta Meatballs with Herbed Yoghurt

Recipe By Michael Weldon

Ingredients

• 2 cups Jalna Greek yoghurt

• 1 bunch Coles mint, chopped

• ½ bunch parsley, chopped

• 2 garlic cloves, grated

• 5oo g Coles lamb mince

• 75 g crumbled feta

• 2 tbs breadcrumbs

• ½ bunch parsley, chopped

• ½ tsp chilli flakes

• extra virgin olive oil

• sea salt

Garnish

• picked mint

• lemon wedges

Method

• To prepare the yoghurt, place a chux cloth over a colander and place the colander over a bowl then top with the yoghurt and leave this in the fridge over night. This is so that the yoghurt can strain any excess liquid overnight which will make it extra thick and lebneh-like.

• In a large bowl with a wooden spoon mix the lamb mince, feta, breadcrumbs, garlic, chili flakes and parsley until it’s all combined.

• Pre-heat a pan with a drizzle of extra virgin olive oil. Roll the mixture into golf-sized balls and put on to the heat until they are golden and cooked through.

• To make the herbed yoghurt, in a separate bowl, add the yoghurt, parsley and mint. Mix through then add in the lemon juice and extra virgin olive oil.

• To serve, lather the herbed yoghurt on the base of a large flat plate and place the meatballs on top. Garnish with lemon and mint.

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Edamame and Brown Rice Salad

Edamame and Brown Rice Salad

Recipe By Courtney Roulston

Ingredients

• 1 ½ cups podded edamame soybeans

• 3 cups baby spinach 

• 250 g Coles cooked brown rice & quinoa ready to eat pouch

• 2 medium Lebanese cucumber, sliced 

• 1 avocado, peeled, sliced 

• 4 red radish, sliced 

• 1 nori seaweed sheet, toasted, sliced into matchsticks 

• 1 tbs white sesame seeds, toasted 

Dressing

• 1 tbs grated white onion 

• 3 tbs tamari soy sauce 

• 2 tbs rice wine vinegar 

• 2 tsp maple syrup, Coles honey or white sugar 

• 1 tsp Coles Asia sesame oil 

Method

• Place the edamame into a pot of salted boiling water and cook for 4-5 minutes, or until tender. Add the baby spinach into the pot and stir for 20 seconds, or until wilted then drain and allow to cool slightly. 

• Place the prepared rice and quinoa mixture into a shallow serving bowl. Gently toss through the edamame mixture, cucumber, avocado and radish through the rice.

• Mix all the dressing ingredients together then spoon over the salad.

• Arrange the nori and sesame seeds on top of the salad before serving. 

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Trout Almondine with Lemon & Fennel Salad

Trout Almondine with Lemon & Fennel Salad

Recipe By Courtney Roulston

Ingredients

• 2 whole rainbow trout (around 300 g each), cleaned 

• 1 bunch flat leaf parsley 

• 2 small fennel bulbs, finely slice, tops reserve 

• sea salt to taste 

• 4 tbs extra virgin olive oil 

• 100 g chilled butter, cubed 

• 1/2 cup whole roast almonds, roughly chopped

• 2 lemons (one on the small side as its going into the salad thinly sliced into rounds) 

• 6 silverbeet leaves, stems removed, sliced 

• 1 tsp Coles dijon mustard 

• 1 tsp Coles honey 

Cooked using The Ziggy available at Barbeques Galore

Method

• Pre heat a hooded BBQ to a medium heat. Place 2 sheets of aluminium foil (50 cm long) on a bench and place a piece of baking paper 40 cm in length on top. Place a trout on top of each piece of paper and stuff the cavity with half the bunch of parsley and the reserve green fennel tops. Season with sea salt and drizzle over 1 tbs of the oil. Seal the fish in the foil and place onto the BBQ. Close the lid and cook the fish for 25 - 30 minutes, or until they are just steamed through. Remove from the heat and allow to rest for 5 minutes. 

• Meanwhile place 2 tbs of oil, a pinch of salt, dijon mustard, honey and the juice of ½ lemon into the base of a mixing bowl. Whisk to emulsify and then add in the sliced fennel bulbs, chopped parsley and silverbeet leaves. Using a mandolin slice the small lemon into thin rounds and add into the salad. Toss to coat then place into a serving bowl.

• To make the almondine sauce, heat a small frying pan over a medium-high heat. Add in the butter and heat until it is foaming and starting to turn nut brown. Add in the almonds and cook for 2 - 3 minutes. Squeeze in the juice of the remaining half lemon and season with a pinch of salt to taste.

• Remove the trout from the foil and transfer onto serving plates. Spoon the almondine sauce over the fish and garnish with a few fennel fronds. Serve warm with the fennel salad on the side. 

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Porridge Sourdough

Porridge Sourdough

Recipe By Michael Weldon

Ingredients

• 250 g Red Tractor oats, plus extra for coating the loaves 

• 500 ml water

• pinch of salt

• 200 g sourdough starter

• 700 ml water (room temperature), plus 50 ml

• 20 g sea salt

• 900 g baker’s flour or plain flour

• 100 g Coles wholemeal flour

Method

• In a saucepan cook the oats and water until the mixture is thick and hydrated. Season with a pinch of salt and lay flat on a plate to allow to cool to room temperature.

• In large mixing bowl add 700 ml room temperature water and the active sourdough starter. Mix together with a clean hand until the starter is broken up. Add in both flours and mix into a loose dough with your hands. Allow to stand for 30 minutes.

• Add the 50 ml water and 20 g sea salt to the dough mix, fold together until combined. Leave to stand, covered for 30 minutes again.

• Add the porridge mix, broken up, into the dough and fold together. Cover and leave to stand for 30 minutes once again.

• Fold the dough gently every 3o minutes for a further 2 hours make sure to cover your dough between folds. Then leave to prove for 1 hour until the dough doubles in size.

• Once proved, turn your dough out onto your bench and divide into 2 pieces of dough. Using your bench scraper shape the dough pieces into tight round balls. You will use the scraper and the dough sticking to the build the tension. Gently cover with a tea towel and leave to prove for a further 20 - 30 minutes.

• Carefully flip your dough over and begin to fold once more. Your dough will be a rough rectangle shape laying in front of you. Fold the left side of the dough 2/3rds across the centre of the dough then fold the right side of the dough all the way over the top. Then fold the top piece of dough over itself to meet the first folds. Using a stitching method stitch the left side of the dough to the right to form more tension in the dough. Then roll the top of the dough all the way over and tuck under the bottom piece of dough. Leave to prove on the bench for 20 minutes then fold the dough along the crease made form the folding. Place the tough top side down in your sourdough basket. Place into the fridge to prove and ferment for 12 hours.

• Place a heave cast iron pot with a lid into your oven and turn on to 250 degrees (C). Pre heat for 45 minutes. Remove the dough from the fridge and turn out onto a piece of baking paper. Score the top with a long slash along 1 side. Lower the dough into the pot on the piece of baking paper. Put the lid on the pot and return to the oven. Bake for 25 minutes then take the cover off the pot and turn the oven down to 230 degrees (C). Cook for 25 more minutes until the crust is golden and crispy. Remove for the oven and allow to cool for 30 minutes before enjoying.

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Chicken Katsu Curry

Chicken Katsu Curry

Recipe By Michael Weldon

Ingredients

Katsu Chicken

• 2 Coles chicken breasts, cut in half and pounded thin

• 2 cups panko breadcrumbs

• 4 free range eggs

• 1 cup Coles plain flour

• 1 tbs sesame seeds

• sea salt

 Curry Sauce

• 2 tbs Patak’s tikka masala paste

• 2 tbs olive oil

• 1 brown onion, diced

• 1 thumb size piece of ginger, diced

• 2 garlic cloves

• 400 g Coles coconut cream

• splash of water

• ½ apple, sliced thin

• ½ fennel, sliced thin

• ½ bunch coriander, stem chopped, leaf for garnish

• 2 tbs Patak’s mango chutney 

• sea salt

To Serve 

• side of cooked rice

• pickled ginger

• garnish with coriander

Method

• Set up a crumbing station for the chicken. Flour mixed with the salt in the first bowl, beaten eggs in the second and panko in the third. Crumb the chicken starting by coating flour then coat the flour in the eggs, then coat the eggs with breadcrumbs, really press the breadcrumbs on at this step to get lots of crumbs sticking. Repeat this process with all pieces of chicken. 

• In a large frypan over a medium-high heat add the onion, ginger and garlic with the olive oil. Cook for a couple of minutes until the ingredients soften, caramelise and become fragrant. Add the tikka paste and allow to fry off slightly and caramelise. Add in the coconut cream and a splash of water to help thin it out. Bring up to a boil then bring down to simmer.

• Heat 1 cm of oil in a frypan to 180 degrees (C). Add the crumbed chicken into the 2 pieces at a time. Cook until golden brown all over and the chicken is cooked through. Leave to rest on paper towel to absorb access oil and sprinkle with sea salt.

• To the curry sauce, add the apple and fennel until it goes soft. Then, add the mango chutney and stir. Taste the sauce for seasoning and adjust to your liking. Keep warm. Stir in the coriander.

• Serve in a bowl with a bed of steamed rice. Slice the chicken into bite sized strips and place onto the rice. Spoon over the curry, garnish with coriander and pickled ginger.

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Apple, Maple & Cinnamon Pancakes

Apple, Maple & Cinnamon Pancakes

Recipe By Michael Weldon

Ingredients

• 1 cup Coles self raising flour

• ¼ cup Coles maple syrup

• 2 tbs melted butter, plus extra for cooking

• 1 egg

• 2/3 cup whole milk

• 1 Montague apple, grated – additional thin slices of apple for topping

• 1 tsp cinnamon

• pinch of salt

• serve with Jalna sweet and creamy yoghurt and extra maple syrup

Method

• In a jug combine the milk, maple syrup, egg and melted butter.

• In a large bowl combine the self raising flour, cinnamon and a pinch of salt, and mix together. Add the wet ingredients into the dry ingredients and mix into a batter. Add in the grated apple and fold together.

• Heat a non-stick frypan over a medium heat. Add in a small piece of butter. Once the butter is melted add a ladle of pancake batter and cook until bubbles appear through the top of the pancake. Carefully flip the pancake and cook the other side.

• Repeat the process until all the batter is cooked.

• To serve, stack the pancakes up, top with thinly sliced apple and top with yoghurt and an extra drizzle of syrup.

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BBQ Carolina Reaper Marinated Squid

BBQ Carolina Reaper Marinated Squid

Recipe By Courtney Roulston

Ingredients

• 3 large Coles deli squid tubes, scored in a cross hatch

• 2 garlic cloves, diced

• 1 lemon, zest

• 1 tbs parsley leaves, chopped

• 1 tsp smoked paprika

• 1/2 Coles carolina reaper chilli, finely chopped

• 3 tbs extra virgin olive oil

• sea salt

Garnish

• lemon wedge

• fresh parsley

• extra chilli *optional

Method

• Heat a BBQ grill until its smoking.

• In a bowl combine the squid, garlic, lemon zest, parsley, smoked paprika and Carolina reaper chilli, drizzle with extra virgin olive oil, season with salt. Mix together until the squid is evenly coated the marinade. 

• On the smoking hot BBQ cook the squid until charred and caramelised. 

• Once the squid is cooked season with extra salt and serve with some parsley leaves and a lemon wedge. 

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