Risoni Risotto With Prawns

Risoni Risotto With Prawns

Recipe By Michael Weldon

Ingredients

• 16 prawns, peeled and cut in half lengthways (save the prawn heads and shells for the stock)

• 50 g butter

• 1 onion, diced

• 2 celery sticks, diced

• ½ head of fennel, diced

• 2 garlic cloves, sliced

• 1 tsp chilli flakes

• 2 tbsp tomato paste

• 1 pack risoni

• 1 cups white wine

• 1 cup cream

• 1 jalapeno diced

• Squeaky Gate extra virgin olive oil

• sea salt

• chilli, diced, to serve

Prawn Stock

• prawn heads and shells (from the 16 raw prawns)

• 1 onion, diced

• ½ fennel, diced

• 3 garlic cloves, crushed

• 2 ltr water

Method

• In a large stock pot, sweat the prawn heads & shells, onion, fennel and garlic in olive oil. Once the prawns change colour and the vegetables have softened, add in the water and cook for 30 minutes, carefully skim any impurities off the top of the stock. Strain and keep stock warm.

• In a large fry pan, fry the onion, celery and fennel in olive oil, season with a pinch of sea salt. Once softened add in the garlic and chilli flakes, fry for 30 seconds.

• Add in the tomato paste and fry off for a minute then add in the risoni and white wine, stir through the pan and reduce the wine until all dissolved. Add in a few ladles of the prawn stock and cook until the risoni absorbs all the stock, then repeat the process. Keep doing this until the risoni is hydrated but still has a little texture.

• At this stage turn the heat down to low and add in the prawn tail meat and cream. Mix through and stir until the prawns are cooked. Taste for seasoning and adjust to your liking.

• Serve topped with diced chilli and a drizzle of olive oil.

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Som Tum (Thai Green Papaya Salad)

Som Tum (Thai Green Papaya Salad)

Recipe By Louis Tikaram

Ingredients

• 1 medium size green papaya

• 1 clove garlic, peeled

• 1 handful cherry tomatoes, cut in halves

• 4 long beans, cut into 2 cm batons

• ¼ cup dried shrimp

• ¼ cup unsalted roasted peanuts

• 1 fresh chilli (add more if you like it really hot)

• 1 ½ tbsp fish sauce

• 1 ½ tbsp lime juice

• 1 tsp caster sugar

Method

• Peel and thinly slice the green papaya using a papaya shredder (which you can find in your local Asian grocery store). If you cannot find one, slice the flesh of the papaya into long thin spaghetti like strips. Discard the seeds and set aside in a large mixing bowl.

• In a large mortar and pestle, pound the garlic and chilli to a uniformed paste. Add the peanuts and shrimp and mix together. Add the long beans and tomatoes and pound lightly until bruised.

• Add the pounded ingredients together with the shredded papaya and season with the fish sauce, lime juice and sugar while mixing thoroughly to slightly bruise and tenderise the papaya. You may have to add more sugar, lime or fish sauce to balance the salad. It should taste salty, sour and spicy.

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Fried Brussels Sprouts with Sauce Gribiche

Fried Brussels Sprouts with Sauce Gribiche

Recipe By Michael Weldon

Ingredients

• 2 free range eggs, hard boiled, yolk separated from white, whites chopped fine

  1 tbsp dijon mustard

  ½ cup Squeaky Gate extra virgin olive oil

  10 cornichons

  2 tbsp capers

  ¼ bunch tarragon, chopped

  ¼ bunch parsley, chopped

  ¼ bunch chives

  500 g brussel sprouts trimmed with outer leaves left on the halved

  oil for frying

  sea salt

  1 lemon, juiced

Method

• Heat the oil to 170 degrees (c).

  In a mixing bowl, mash the egg yolks with a splash of vinegar. Whish to combine then gently drizzle in the olive oil and emulsify into the egg. Once all the oil is mixed into a sauce, season with salt, pepper and a squeeze of lemon. Add in the remaining ingredients. Fold into a sauce.

  Carefully drop the Brussel sprouts into the hot oil and fry until golden and crispy. The leaves should puff open.

  Drain well then season with sea salt.

  Serve with the gribiche in a bowl and dip the artichoke into the sauce.

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Five Spice Pork Dumpling Salad

Five Spice Pork Dumpling Salad

Recipe By Courtney Roulston

Ingredients

• 12 Mr Chen’s five spice pork dumplings

• 100 g rice noodles, soaked in boiling water for 5 minutes, then drained

• 2 large cup white cabbage, finely shaved

• 2 lebanese cucumbers, sliced into julienne

• 1 small red onion, finely sliced

• 1 cup each coriander sprigs and mint leaves

• ¼ cup roasted peanuts, roughly chopped

Dressing

• 4 tbsp Squeaky Gate extra virgin olive oil

• 1 tbsp ginger, grated

• 1 clove garlic, grated

• 1 heaped tsp Coles hot chilli flakes

• 2 tbsp Mr Chen’s soy sauce

• 2 tsp sugar

• 1 tbsp Mr Chen’s rice wine vinegar

Method

• Heat a wok or saucepan on medium to high heat. Add the dumplings and a splash of oil, and allow to golden slightly, pour in a splash of water and cover with a lid for 7 - 8 minutes.

• Place the rice noodles, cabbage, cucumber, red onion and half of the herbs onto a large serving platter. Gently toss to combine.

• For the dressing, heat the oil in a small pot over a medium heat. Place the ginger, garlic and chilli flakes into a heat-proof bowl then carefully pour over the hot oil. Once the oil has stopped bubbling and sizzling over the garlic and chilli flakes, add in the soy sauce, sugar and vinegar. Stir and allow to slightly cool to room temperature.

• Place the warm dumplings onto the salad and drizzle over the dressing. Scatter over the remaining herbs and crushed peanuts before serving.

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Turmeric & Lemongrass Chicken Satay

Turmeric & Lemongrass Chicken Satay

Recipe By Louis Tikaram

Ingredients

• 1 kg Coles free range chicken breast, sliced into strips

• 2 tbsp coriander root, washed

• 1 tsp salt

• 2 tbsp lemongrass, chopped

• 8 tbsp red shallots, chopped

• 6 Coles lime leaf, torn

• 2 tbsp Coles turmeric

• 6 tbsp peanuts

• 2 tbsp coriander seed

• 2 tbsp cumin seed

• 1 ½ cup Coles coconut cream

• 4 tbsp palm sugar

• 1 tbsp caster sugar

• 1 tbsp chilli powder

• 4 tbsp fish sauce

• ½ lime, to serve

Method

• Put the cumin and coriander seeds in a bowl and wash quickly, this will help release the flavour when roasting. Dry roast in the oven for 10 minutes at 160 degrees (C) until fragrant then set aside.

• Add the coriander root, salt, lemongrass, shallots, lime leaf, turmeric, peanuts into a blend and mix. Grind the spices and add to the paste mix and blend again into a fine paste. Then add the coconut cream, palm sugar, caster sugar, chilli powder, fish sauce and mix until combined.

• Add the chicken to the mix and allow to marinate for 1 to 2 hours.

• Skewer the marinated chicken in a zig zag motion until ⅔ of the skewer is filled up. Grill the skewers on medium heat until golden brown, whilst brushing on more marinade while they grill.

• Serve the skewers on a plate stacked on one another, with a wedge of lime on the side.

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Bacon & Egg Porridge

Bacon & Egg Porridge

Recipe By Michael Weldon

Ingredients

• 8 slices streaky bacon, sliced thinly

• 1 onion, diced                

• 2 tbs butter

• ½ tsp smoked paprika

• 1 cup rolled oats

• 2 cups chicken stock

• ¼ bunch parsley

• 4 eggs, poached

Method

• In a dry saucepan over a medium heat cook the bacon to render out the fat. Add in the onion and butter, fry off until the onion softens. Add in the smoked paprika and fry off for 1 minute.

• Add in the chicken stock and oats, cook out until the oats are hydrated and soft. If you like you porridge in the runnier side add a little extra stock at the end.

• In a saucepan of simmer water add a splash of white vinegar and a pinch of salt. Gently lower the eggs into the poaching water from a small bowl or cup. Gently cook for a couple of minutes until the white are set but the yolks are still soft.

• Serve the porridge with a poached egg on top and a drizzle extra burnt butter.

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Barramundi Black Bean & Ginger

Barramundi Black Bean & Ginger

Recipe By Louis Tikaram

Ingredients

• 2 x 200 g fillets of barramundi

Salad

• 3 shallots (green spring onions), shredded

• 1 small red chilli, seeds removed and finely sliced

• 1 bunch coriander, leaves picked

Dressing

• 1 tbsp salted black beans (rinsed)

• 2 cm knob fresh ginger, finely chopped

• 2 tbsp black vinegar

• 2 tbsp Coles asia white rice vinegar

• 3 tbsp oyster sauce

• 1 tbsp white sugar

• 1 tbsp fish sauce

• 125 ml Squeaky Gate extra virgin olive oil

Method

• Fill a wok with 2 litres of water, fit the steamer in place and cover with a lid; bring water to the boil so that the steamer is activated.

• Once the water is boiling, place the fish inside the steamer; cover again with a lid and cook for approximately 8 minutes, or until the fish is just cooked.

• Place all dressing ingredients in a bowl and whisk to combine. Spoon over 2 tablespoons of the dressing and toss to mix well. The dressing should taste salty, sweet, with slight heat.

• To serve, place a piece of fish into a deep serving bowl or plate and drizzle evenly with remaining dressing. Garnish with the mixed salad and serve immediately.

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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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