Carmalised Vinegar and Soy Glazed Shallots

Carmalised Vinegar and Soy Glazed Shallots

Recipe By Michael Weldon

Ingredients

• 1 kg shallots, peeled and halved

• Squeaky Gate extra virgin olive oil

• sea salt

• 1 cup Squeaky Gate caramelised balsamic vinegar

• ½ cup sugar

• ¼ cup soy

• 1 tsp chilli flakes

• sliced red chilli, to garnish

• chopped parsley, to garnish

Method

• In a frypan over a medium heat add a drizzle of olive oil and the shallot cut side down, cook until darkly caramelised then turn.

• Once the shallots begin to soften add the vinegar, sugar, soy and chilli flakes, cook until glazed and caramelised.

• Serve the shallots with the glaze poured over, garnish with fresh red chilli and parsley.

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Beef & Black Pepper Skewers

Beef & Black Pepper Skewers

Recipe By Michael Weldon

Ingredients

• 2 porterhouse steaks, diced in 3 cm cubs

• 2 red onions, cut into chunks

Marinade

• 1 tbsp cracked black pepper, toasted

• ½ tsp Sichuan pepper, toasted

• 3 tbsp light soy sauce

• 2 tbsp oyster sauce

• 2 tbsp Shaoxing wine

• 2 tsp caster sugar

• 1 thumb size piece of ginger, grated

• 1 tbsp sesame oil

• 12 bamboo skewers, soaked in water

Method

• Combine the marinade ingredients in a large bowl. Remove half the marinade to use as a glaze. Add the beef to the remaining marinade and mix to coat. Leave to marinade for 4 - 6 hours or overnight.  

• To make the skewers, place a piece of beef onto the skewer followed by a piece of onion followed by another piece of meat.

• Heat a BBQ until smoking hot. Add the skewers to the BBQ and cook, glazing every time you turn until the meat is caramelized and cooked too medium. Brush with one last layer of glaze and serve.

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Green Goddess

Green Goddess

Recipe By Frankie Cox

Ingredients

• 1 cup spinach

• 1 cup cooked barley

• 5-6 med size florets roasted broccoli - some portions of stalk would also be great. Cut away

• skin and portion into oblique cuts.

• 6-8 green beans, blanched. Top can be removed but keep bottom tail on if possible

• ⅓ cup shaved parmesan - flaky little sheets

• ¼ cup toasted pumpkin seeds

• chilli flakes to taste

• salt flakes to taste

• pepper, ground, to taste

 Dressing

• 1 bunch flat leaf parsley

• 1 bunch coriander

• ½ bunch mint

• ½ bunch dill

• 1 cm knob ginger, peeled, rough chop

• 1 - 2 cloves garlic, peeled rough chop

• 1 tsp dijon mustard

• ¼ cup apple cider vinegar

• 1 cup extra virgin olive oil

• 1 tsp chilli flakes

Method

• Combine all salad ingredients into a bowl.

• Blitz all dressing ingredients together and pour over the salad.

• Toss and serve straight away.

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Oat, Almond & Dark Chocolate Biscuits

Oat, Almond & Dark Chocolate Biscuits

Recipe By Courtney Roulston

Ingredients

• 1 ½ cups Red Tractor Australian organic creamy style oats

• 1 tbsp Red Tractor chia seeds

• ½ cup plain flour

• 1 tsp cinnamon

• 1 tsp baking powder

• ½ cup dried cranberries, soaked in boiling water for 10 minutes

• ½ cup extra virgin olive oil

• 1/3 cup coconut sugar

• 1 free range egg

• 1 tbsp orange zest

• 70 g good quality dark chocolate, melted

• ⅓ cup slivered almonds

Method

• Preheat the oven to 180 degrees (C) and line a large baking tray with paper.

• In a large mixing bowl combine the oats, chia seeds, flour, cinnamon, baking powder and slivered almonds. In a separate bowl whisk together the olive oil, sugar, egg and orange zest. Drain the cranberries and gently fold through the olive oil mixture.

• Mix the wet ingredients into the dry ingredients until you have a firm dough. Take tablespoon sized amounts of the mixture and roll into rough balls and place onto the lined tray. Repeat with all the cookie mixture. Use a fork to slightly flatten the top of the biscuits then bake for 15 minutes, or until golden and cooked through.  

• Remove from the oven and allow to cool before drizzling the top with the melted chocolate. Allow the chocolate to set before serving.

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Hot Smoked Salmon, Potato & Pickles Salad

Hot Smoked Salmon, Potato & Pickles Salad

Recipe By Michael Weldon

Ingredients

• 1 kg Coles baby red royal potatoes, halved

• 6 free range eggs, hard boiled, quartered

• 1 red onion, sliced thinly

Dressing

• 1 cup Coles whole egg mayonnaise

• ½ cup Coles whole dill pickles, chopped

• 2 tbsp whole grain mustard

• 1 garlic clove, grated

• 2 tbsp apple cider vinegar

• pinch of salt

• pinch of black pepper

• 1 bunch of chives, chopped

• 1 bunch of parsley, chopped

• 1 bunch of dill, chopped

• 1 pack Coles hot smoked salmon

Method

• Add the potatoes to a pot with a pinch of salt. Cover in water. Place over a medium heat and boil until tender. Drain and leave to steam.

• In a large mix bowl mix together the dressing ingredients. Fold the herbs through. Add in the hot potatoes, eggs, red onion and smoked salmon (reserving a few chunks for the top). Fold together to coat everything in the dressing. Taste and adjust seasoning to your liking.

• Serve the potato salad on large platter or picnic platter topped with the extra salmon.

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Grilled Cauliflower With Date & Pistachio Gremolata

Grilled Cauliflower With Date & Pistachio Gremolata

Recipe By Courtney Roulston

Ingredients

• 1 whole head cauliflower

• ⅓ cup (80 ml) Squeaky Gate extra virgin olive oil

• sea salt and pepper to taste

• 1 tsp ground cumin

Gremolata

4 large medjool dates, pitted, chopped

⅓ cup pistachio nuts, chopped

½ cup flat leaf parsley, chopped

½ cup mint leaves, chopped

1 lemon, juice and peel, julienne

½ clove garlic, minced

Method

• Preheat a griddle pan to a medium heat. Chop the cauliflower into 2 cm wedges or florets, leaving the outside leaves intact. Drizzle the cauliflower with 30 ml of the oil and sprinkle with cumin and sea salt.

• Grill the cauliflower for 4 minutes each side, or until it is slightly charred and tender. Remove from the grill and place onto a serving plate.

• Place the dates, pistachio nuts, parsley and mint into a bowl. Peel 4 strips from the outside of the lemon and finely cut the strips into a fine julienne. Add the lemon strips, lemon juice, garlic, remaining oil and a pinch of salt and black pepper into the bowl. Toss to combine.

• Scatter the gremolata all over the cauliflower before serving.

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Chicken Tikka-Ram

Chicken Tikka-Ram

Recipe By Louis Tikaram

Ingredients

• 1 kg Coles deli chicken thighs

• 1 cup Jalna Greek yogurt

• 4 cloves garlic, finely chopped

• 1 knob of fresh ginger, peeled and finely chopped

• 3 tsp Coles chili powder

• 2 tsp Coles garam masala

• ½ tsp Coles ground cumin

• ¼ cup Squeaky Gate extra virgin olive oil

• 1 lemon, use half for juice and half as wedges

• 4 sprigs fresh coriander, leave some to garnish when serving

• salt to taste

• black pepper to taste

• Yoghurt Dip

• ½ cup  Jalna Greek yogurt

• lemon, squeeze of juice

• 2 tbsp fresh coriander, chopped

• ½ tsp Coles ground cumin

• sea salt, to taste

Method

• For the Yoghurt Marinade:

• In a large bowl, combine the yogurt, garlic, ginger, chili powder, garam masala, cumin, olive oil, lemon juice, salt, and pepper. Stir well, until the marinade is uniform.

• Add the chicken to the bowl, mix well to coat. Cover, and refrigerate for at least 2 hours or overnight.

• Preheat the grill, brush grates with oil, and cook the chicken, basting with the yoghurt marinade, over medium-high heat until well coloured and cooked all the way through, at least 25 minutes.

• Serve on a sharing plate with some lemon wedges on the side.

• For the Yoghurt Dip:

• Combine all the yoghurt marinade ingredients in a bowl, then serve in a small dipping bowl alongside your chicken dish.

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Fragrant Korma Fish Curry

Fragrant Korma Fish Curry

Recipe By Courtney Roulston

Ingredients

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

• 2 tbsp Patak’s korma paste

• 20 fresh curry leaves

• 600 g firm white fish fillets (flathead, barramundi, cod, snapper, whiting)

• 400 ml can Coles coconut milk

• 1 tbsp fish sauce

• 2 tbsp honey

• juice of 1 lime

• ¼ bunch coriander

Method

• In a large frying pan, fry off the curry leaves with oil on high heat. Carefully fry the curry leaves and remove half of them and set aside on a plate lined with kitchen paper.

• Add the korma paste into the pan with the remaining curry leaves and fry for 4 - 5 minutes or until the spices have all cooked out and the mixture is fragrant.

• Add in the coconut milk and water into the pan. Bring the mixture to a simmer and leave to slightly reduce for 5 minutes. Add in the fish and leave on a gentle heat for 5 minutes, or until the fish is just cooked.

• Remove from the heat and season the curry with fish sauce, honey and lime juice. Taste for balance of hot, sour, salty and hot. Garnish the curry with reserved curry leaves and coriander tops.

• *Serving suggestion with Steamed basmati rice.

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Green Pork Mole

Green Pork Mole

Recipe By Michael Weldon

Ingredients

• 800 g diced pork shoulder

• 1 cup Coles real chicken stock

• 1 cup pineapple juice

Seeds Base

• 2 tbsp coriander seeds, toasted

• 2 tbsp cumin seeds, toasted

• ½ cup sesame seeds, toasted

• ½ cup pumpkin seeds toasted

• ½ cup pistachios, toasted

• ½ cup Coles real chicken stock (or water)

Green Mole Base

• 3 spring onions

• 3 jalapenos

• 1 can tomatillos or fresh golden green tomatoes

• 1 green capsicum, seeds removed

• 1 bunch of coriander, rinsed

• 1 tsp dried oregano

• 1 lime, juice

• sea salt

Garnish

• coriander

• lime

• jalapeno, sliced

• corn tortillas

Method

• In an oven safe dish, combine the pork, stock, juice and a pinch of salt. Cover the dish in foil and place into an oven to braise for 1.5 hours until tender.

  In a blender, combine the seed base and blend until a smooth paste. Place into a large saucepan over a medium heat and cook out for a few minutes.

  In the same blender, combine the green mole base ingredients, blend until smooth. Pour the green puree into the seed mix and cook for 10-15 minutes until the sauce is cooked out.

  Remove the pork from the oven and add into the mole with a ladle of the braising liquid. Taste the mole and adjust the seasoning to your liking with salt and extra lime.

  Serve the mole with herbs, chilli and extra lime, with warmed tortillas on the side.

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Shakshouka

Shakshouka

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 4 tbsp Squeaky Gate olive oil

• 2 onions, finely chopped

• 2 cloves garlic, peeled and finely chopped

• 4 red capsicums, de-seeded and thinly sliced

• 1 long red chilli, finely chopped

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 8 tomatoes, chopped

• 6 sprigs of thyme, leaves picked

• 2 bay leaves

• 1 handful of parsley, chopped

• 1 handful of coriander, chopped

• salt

• freshly ground pepper

• 6 eggs

Method

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

• Heat the olive oil in the deep frying pan over medium heat. Cook the onions and garlic in the oil until golden. Add the capsicum and continue to cook, stirring often, until the capsicumssoften.

• Add the chilli, cumin and smoked paprika and cook for 2 minutes or untilaromatic. Add the tomatoes, thyme and bay leaves. Cook, stirring occasionally, for about10 minutes or until the sauce becomes rich and thick.

• Stir in half the quantities of the chopped parsley and coriander (reserve the rest for garnish). Season with salt and pepper to taste.

• Make six small wells randomly in the surface of the sauce, using the back of the wooden spoon.

• Crack an egg into the small bowl and pour into a well. Repeat with the remaining eggs. Reduce the heat to low and place the lid on the frying pan. Cook for about 10minutes until the egg whites are set but the yolks are still runny.

• Sprinkle the shakshouka with the reserved chopped herbs before serving.

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Warm Olive Oil Dip With Whipped Feta

Warm Olive Oil Dip With Whipped Feta

Recipe By Courtney Roulston

Ingredients

• ¾ cup Squeaky Gate extra virgin olive oil

  2 cloves garlic, finely chopped

  1 large anchovy fillet, chopped

  ½ cup pitted green olives, chopped

  1 tbsp Coles baby capers, chopped

  ¼ cup flat leaf parsley, chopped

  1 lemon

  sea salt and black pepper to taste

  ⅔ cup Jalna Greek yoghurt

  1 tbsp honey

  120 g Coles deli feta cheese

Method

• Place the oil into a medium sized frying pan over a low heat. Add in the garlic an anchovy and warm through gently for 2 minutes to melt the anchovy into the oil. Add in the olives and capers then leave on a very gentle heat for 3 - 4 minutes to warm everything through. Use a vegetable peeler to peel some strips from the outside of the lemon and add to the pan. Turn off the heat and set aside to infuse.

  Meanwhile place the yoghurt, honey, feta and a tablespoon of the lemon juice into a small food processor and blitz until smooth and creamy.

  Spread the whipped feta onto the base of a serving plate.

  Add the parsley into the olive oil mixture and season with a pinch of salt and cracked black pepper. Spon the olive oil mixture over the whipped feta and serve with crusty bread.

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Carbon Neutral Beef With Anchovy & Tarragon Butter

Carbon Neutral Beef With Anchovy & Tarragon Butter

Recipe By Michael Weldon

Ingredients

• 2 Coles finest carbon neutral scotch fillets (removed from the fridge for at least an hour before cooking)

• sea salt

Reduction

• 1 cup white wine

• ½ cup white wine vinegar

• 1 shallot, diced

• ¼ bunch tarragon

• ¼ tsp white peppercorns

• pinch of salt

• ¾ bunch tarragon, leaves picked

• ¼ bunch parsley

• 5 anchovy fillets

• 200 g diced chilled butter

• sea salt

Method

• Combine the wine, vinegar, shallot, ¼ tarragon, white peppercorns and a pinch of salt in a saucepan and place over a medium heat. Bring to the boil then reduce to a simmer. Simmer until the liquid is cooked down by ⅔. Strain the liquid and place back into a saucepan over a medium heat.

• Season the steaks generously. Cook on a BBQ or in a pan that is smoking hot. Cook only turning once until the meat is cooked to your liking. Rest the meat for at least half the time you cook it for.

• Whilst the steak is resting, finish the sauce. With a stick blender, blend the herbs and anchovy into the reduction until combined. Then turn the heat on the saucepan to low and begin whisking in the butter a cube at a time. Keep mixing until all the butter is combined in the sauce. Taste and season with salt and lemon juice. Keep warm.

• Carve the steak and season with salt then top with the warm sauce. Serve with a crisp lettuce salad.

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Galaktoboureko

Galaktoboureko

Recipe By Phil Vakos

Ingredients

Custard

• 300 g semolina

• 2 ltr milk

• ½ heavy cream

• zest from 1 orange

• 4 free range eggs

• 1 cup caster sugar

• 1 vanilla bean

• 50 g butter

Base

• 200 g unsalted butter

• 1 pack of fresh filo pastry

Syrup

• 2 cups caster sugar

• 1 orange

• 2 cups of water

• 1 cinnamon stick

• 2 cloves

Method

• For the syrup, add all the ingredients into a small pot and bring to the boil for five minutes on a medium heat. Set aside until cool.

  For the custard, add the milk and cream, butter, Vvanilla bean, semolina and orange zest into a medium pot slowly bring to the boil while continuously whisking until it starts to thicken. When the custard has thickened, add the sugar and the eggs one by one, whisking them in gently, allowing them to cool.

  To assemble, melt the 200 g of butter. In a medium-size baking tray, brush the bottom with butter, adding layers of buttered filo pastry overlapping the sides, 8 sheets deep. Pour the custard in and fold the edges of the filo over-the-top. Cut the remaining sheets of filo to fit the top of the baking tray brushing each layer with butter and push the sides of the fill into the baking tray using the pastry brush. Score the top layer of the filo so it's easily cut and served once baked. Bake at 160 degrees for 60 to 75 minutes. As soon as the galaktoboureko is out of the oven, pour the cooled syrup over the top and let stand for 30 minutes before cutting a slice to enjoy.

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Baby Gem Salad With Greek Yoghurt Dressing Crispy Prosciutto

Baby Gem Salad With Greek Yoghurt Dressing Crispy Prosciutto

Recipe By Courtney Roulston

Ingredients

• 4 baby gem lettuce, washed, quartered

• 2 tbsp Squeaky Gate extra virgin olive oil, plus extra to serve

• sea salt and pepper to taste

• 6 slices prosciutto

Green Yoghurt

• ½ cup basil leaves

• 1 bunch chives, 1 tbsp reserved to garnish

• 1/2 clove garlic

• 1 anchovy fillet

• juice and zest of ½ lemon

• 2 tsp honey

• ¾ cup Jalna Greek yoghurt

• 25 g parmesan cheese, add into the mix after you have finished with the blender, plus extra shavings to serve

Method

• For the dressing, place the basil, chives, garlic, anchovy fillet, lemon zest, lemon juice, honey, parmesan, 1 tablespoon of olive oil and a pinch of salt into the jug of a stick blender. Blitz until smooth and bright green. Place the yoghurt into a bowl and whisk through the herb mixture until smooth. Set aside.

  Heat the remaining 1 tablespoon of oil in a non-stick frying pan over a medium heat. Cook the prosciutto for 2-3 minutes, or until crispy. Remove and allow to cool before breaking into rough shards.

  Arrange the lettuce wedges onto a serving platter and drizzle with the green yoghurt dressing.

  Scatter the crispy prosciutto over the top and garnish with chives and a drizzle of extra virgin olive oil.

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Stir Fried Green Beans & Pork

Stir Fried Green Beans & Pork

Recipe By Louis Tikaram

Ingredients

• 4 tbsp oil

• 250 g Coles pork mince

• 1 tbsp dark soy sauce

• 1 tsp Coles cornflour

• 350 g green beans, top & tailed

• 2 cloves garlic, crushed

• 1 large red chilli, sliced

• 2 tbsp oyster sauce

• 1 tsp sugar

Method

• Mix the pork mince, soy sauce and cornflour and mix well then set aside and cut the green beans into 3 cm lengths.

• Heat a wok over high heat and add the oil. Fry the beans in the oil for about 4 minutes, until they appear dry and wrinkled. Remove the beans from the wok with a slotted, leaving the oil in the wok.

  Add the garlic and chilli to the wok and fry until the garlic and chili is aromatic.

• Add the marinated pork and break up while stirring constantly frying until well browned, return the beans to the wok, add the oyster sauce, sugar and a spoon of water then continue to toss, serve up as a snack by itself or as part of a shared meal.

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Mussels In White Bean Sauce

Mussels In White Bean Sauce

Recipe By Michael Weldon

Ingredients

• 1 onion, diced

• 1 head of fennel, sliced

• 2 garlic cloves, sliced

• ½ tsp dried chilli flakes

• 1 cup white wine

• 1 cup Coles real chicken stock

• 1 tin of Coles white beans

• 1 kg cleaned mussels

• ½ bunch parsley

• 2 tbs butter

• ½ lemon, juice

• Squeaky Gate extra virgin olive oil

• sea salt

• grilled bread, to serve

Method

• In a large saucepan, sweat off the onion and fennel. When they begin to soften, add in the garlic and chilli, cook for another minute.

  Add in the white wine, stock and beans, bring up to a boil.

  Add in the mussels and cover with a lid. Cook until the mussels pop open, once opened, remove and place in a serving bowl. Continue until the mussels are open.

  Into the sauce, add some butter and mix in. Taste for seasoning and adjust to your liking. Turn off the heat, add in the lemon and parsley.

  Serve the mussels family-style in a large bowl. Add the bread to mop up the sauce.

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Banana & Peanut Butter Granola

Banana & Peanut Butter Granola

Recipe By Courtney Roulston

Ingredients

• 4 cups Red Tractor Australian organic creamy rolled oats

• ¾ cup whole almonds, roughly chopped

• ⅓ cup pepita seeds

• ⅓ cup sunflower seeds

• 1 tbsp sesame seeds

• 1 tsp ground cinnamon

• sea salt flakes to taste

• ¾ cup crunchy peanut butter

• 2 medium overripe bananas, mashed

• ⅓ cup coconut oil, melted

• ½ cup Coles Australian honey or maple syrup

• 1 tsp vanilla bean paste

Method

• Preheat the oven to 160 degrees (C). Line a large shallow baking tray with baking paper.

  In a large bowl mix together the oats, almonds, pepita seeds, sunflower seeds, sesame seeds, cinnamon and a pinch of salt.

  In a small pot over a medium heat mix together the peanut butter, coconut oil, honey and vanilla until smooth and runny. Add the honey mixture into the oat mixture along with the mashed bananas. Toss well so everything is evenly coated.

  Spread the mixture evenly onto the line tray and bake for 45 minutes, tossing the ingredients every 15 minutes so that it cooks evenly and the edges don’t burn. Give the mixture one last toss so it doesn’t clump together too much. Allow to cool on the tray before transferring to sterilised jars. Will last for up to 2 weeks in an airtight container.

  Best served with milk, yoghurt and fresh sliced banana!

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Vegan Creamy Mushroom Soup

Vegan Creamy Mushroom Soup

Recipe By Michael Weldon

Ingredients

• 1 onion, diced

• 2 garlic cloves, sliced

• 1 small piece of ginger, diced

• 400 g diced button mushroom

• 1 punnet oyster mushrooms, torn

• 1 punnet of shiitake mushrooms, sliced

• 1 tsp Coles chilli flakes

• 2 lime leaves

• 1 tin Coles coconut cream

• 1 ltr Coles real vegetable stock

• Squeaky Gate extra virgin olive oil

• salt

• coriander to garnish

Method

• In a large stock pot sweat off the onion in olive oil. Then add in the garlic and ginger, fry until they become aromatic then add in the mushrooms with an extra drizzle of olive oil and the chilli flakes, cook until the mushrooms soften.

  Add in the kaffir lime, coconut cream and stock, bring up to a boil then reduce to a simmer and cook until the mushrooms are tender. Taste and season with salt.

  Serve with crusty bread.

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Flourless Chocolate Espresso Cake

Flourless Chocolate Espresso Cake

Recipe By Louis Tikaram

Ingredients

• 250 g Coles Finest dark chocolate, broken into chunks

• 200 ml Squeaky Gate extra virgin olive oil

• 1 cup brown sugar

• 2 shots espresso coffee

• 1 tsp vanilla paste

• 1 tsp ground cinnamon

• 1 ¼ cups ground almond meal

• 6 eggs, separated yolks and whites in 2 bowls

• 1 tbsp Coles cacoa powder for dusting

• double cream, to serve

Method

• Preheat oven to 160 degrees (C).

  Line a 23 cm cake tin with baking paper-sides and the base.

  Place the chocolate and olive oil into a large bowl over a pot of gently simmering water and stir occasionally until the chocolate has melted.

  Remove from the heat and stir the sugar, coffee, vanilla, cinnamon, almond meal and egg yolks into the chocolate mixture. Beat the egg whites until they form soft peaks with an electric beater and then gently fold them through the chocolate mixture.

  Pour the mixture into the prepared tin and bake in the oven for 45 minutes, or until a crust has formed on the top of the cake.

  Allow the cake to cool in the tin before transferring to a serving plate. Dust with cocoa powder before serving with double cream on the side.

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Grilled Beef With Yellow Bean & Ginger Nahm Jim

Grilled Beef With Yellow Bean & Ginger Nahm Jim

Recipe By Louis Tikaram

Ingredients

• 400 g black angus steak of your choice

Ginger & Yellow Bean Pound

• 60 g peeled ginger (small knob)

• 2 cloves garlic

• 1 green scud chili

• 4 cleaned coriander roots

• 5 pieces of whole white pepper corn

• 1 tbsp white sugar

• 1 tbsp white vinegar

• 60 ml yellow bean paste

• 8 coriander stems (chopped)

Method

• Pound all the solid ingredients to a fine paste in a mortar and pestle then add the yellow bean paste and seasonings. Mix well then fold in the chopped coriander stems.

• Chargrill the steak on a BBQ or wood-fired grill, or simply pan fry in a heavy-based fry pan or grill plate on the stove till caramelized with a good char on the outside. This should take at least 5 minutes either side and 10 minutes to rest.

• Serve with a good heap of the ginger and yellow bean nahm jim.

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