Jazz Apple & Beetroot Fritters

Jazz Apple & Beetroot Fritters

Recipe By Stephanie Alexander Kitchen Garden Foundation with Courtney Roulston

Ingredients

• 2 jazz apples, washed

• 1 large beetroot, washed

• 2 medium sized brown onions, sliced

• 2 tsp whole cumin seeds

• 1 tbsp curry powder

• 2 tsp black sesame seeds

• 1 tsp dried chilli flakes (optional)

• sea salt and cracked black pepper, to taste

• 100 g chickpea flour

• 2 cups oil for frying

• 1 lemon to serve

Method

• Grate the apples on the large side of a box grater into a clean bowl lined with a muslin cloth. Wrap up the sides of the muslin cloth and squeeze to remove any excess juice from the apples and set the juice aside. Place the apple pulp into a large mixing bowl then grate in the beetroot and add in the sliced onions.

• Heat a frying pan over a medium heat and toast the cumin seeds for 1 minute, or until fragrant. Grind the seeds in a mortar and pestle and add them into the apple mixture along with the curry powder, sesame seeds, chilli, salt, black pepper and chickpea flour.

• Use a spoon to mix well, adding a few spoons of the apple juice into the mixture to form a sticky batter.

• Heat the oil in a frying pan over a medium heat. Place tablespoon sized amounts of the batter in the pan and cook for 2 minutes each side, or until the fritters are crispy and cooked through. Cook them in batches of 3 or 4 so the pan is not overcrowded and make sure the oil does not get too hot, otherwise the fritters and spices will burn. Drain the fritters on paper-towel then serve warm with a light seasoning of sea salt and lemon wedges on the side.

More like this

Peach Vanilla Olive Oil Slice

Peach Vanilla Olive Oil Slice

Recipe By Courtney Roulston

Ingredients

• 4 free range eggs, at room temperature

• ¾ cup caster sugar

• 2 tsp vanilla bean paste

• ¾ cup Squeaky Gate extra virgin olive oil, plus extra to grease tray

• ¾ cup peach nectar

• 2 ½ cups self raising flour

• 1 cup almond meal

• 2 large yellow peaches, stones remove, sliced into wedges

• 2 tbsp pistachio nuts, toasted, crushed

Icing

• 80 ml Squeaky Gate extra virgin olive oil

• 80 g icing sugar, sifted

• 2 tbsp pistachio nuts, toasted, crushed

Method

• Preheat an oven to 180 degrees (C). Grease and line the base and sides of a 30 cm x 20 cm rectangle baking tray with high sides (around 4 cm high), making sure the baking paper overhangs a little to make it easy to lift out the slice later.

• Place the eggs, sugar and half the vanilla in the bowl of an electric mixing bowl and whisk until pale and fluffy.

• Gently mix through the olive oil and peach nectar until combined. Sift in the flour and fold through the almond meal, making sure not to knock out too much air from the eggs. Pour the batter into the prepared tin so it is in an even layer. 

• Arrange the sliced peaches on top, gently pressing down into the batter. Bake for 45 minutes, or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and allow the slice to cool.  

• Whisk the olive oil, icing sugar and remaining vanilla together until pouring consistency, adding a dash of water if the mixture needs loosening.

• Once the cake has cooled, drizzle with olive oil icing and pistachio nuts before slicing into squares and serving.

More like this

Spiced Porridge Bread

Spiced Porridge Bread

Recipe By Courtney Roulston

Ingredients

• 4 cups Red Tractor wheat free oats

• 2 tsp mixed spice

• 2 tsp bi carb soda

• ½ cup sunflower seeds

• ½ cup walnuts, roughly chopped

• ½ cup dried apricots, roughly chopped

• ½ cup medjool dates, roughly chopped

• 500 g Jalna Greek yoghurt

• 2 free range eggs, beaten

• 1 tsp sea salt flakes

• ⅓ cup honey, plus extra to serve 

• ½ cup milk

• butter, to serve

Method

• Preheat the oven to 180 degrees (C). 

• In a large bowl mix together the oats, mixed spice, bi-carb, sunflower seeds, walnuts, dried apricots, medjool dates, yoghurt, eggs, salt flakes, honey and milk. Mix well so that everything is evenly combined. 

• Grease and line a loaf tin with baking paper, leaving a little overhanging to make it easy to lift out the bread once cooked. Fill the tins with the oat mixture and smooth out so there are no air bubbles.

• Bake the bread for 45 minutes, or until golden and cooked through. Allow to cool in the tin for 10 minutes before placing onto a cake rack to cool completely.

• Slice and serve with butter and honey.

More like this

Wheat Free Oat Flatbread

Wheat Free Oat Flatbread

Recipe By Courtney Roulston

Ingredients

• 175 g Red Tractor wheat free oats

• sea salt flakes to taste

• ½ tsp bi carb soda

• 2 tsp apple cider vinegar

• 250 ml water

• 150 ml oat or almond milk

• 2 tbsp extra virgin olive oil, for frying

Topping

• 100 g hummus (store bought is ok)

• 1 lebanese cucumber, seeded, diced

• 1 vine tomato, seeded, diced

• ½ small red onion, finely sliced into thin wedges

• 2 tsp sesame seeds, toasted

• ½ tsp ground cumin

• ¼ cup mint leaves, sliced

Method

• Add the oats, sea salt, bi carb, vinegar, water and milk in a bowl and stir to combine.

• Place the oat mixture into a high-speed blender and blitz until you have a creamy batter.

• Heat a non-stick frying pan over a medium heat and brush the pan with a little oil. Ladle in roughly ½ a cup of batter and tilt the pan to distribute the batter into a circle. Allow to cook for 2 minutes, or until the edge of the oatcake looks cooked and the middle has formed some bubbles. Carefully flip over and cook for a further 2 minutes to cook through. Repeat with remaining batter.

•  To serve, spread the hummus onto the oatcakes and top with cucumber, tomato and onion. Sprinkle with sesame seeds, cumin and mint leaves. Carefully roll up before serving. 

More like this

Roast Beetroot, Goats Curd & Pecan Salad

Roast Beetroot, Goats Curd & Pecan Salad

Recipe By Louis Tikaram

Ingredients

• 2 medium beetroots

• 100 g baby spinach

• 150 g goats curd, crumbled

• ¼ cup pecans, lightly toasted

• 5 tbsp Squeaky Gate extra virgin olive oil

• ½ tsp dijon mustard

• 2 tbsp Squeaky Gate balsamic vinegar

• ½ tsp sea salt

Method

• Preheat the oven to 180 degrees (C).

• Rinse the beetroot in cold water then wrap in foil. Place on a baking tray and roast for 1 hour or until you can poke a knife into it and the beetroot is tender. Once cooked, take out of the oven and cool for 15 minutes.

• Wearing gloves, peel and discard skin from beetroot then cut beetroot into 2 cm pieces.

• Combine spinach, pecans and beetroot in a bowl, and toss well until combined.

• Place balsamic vinegar, oil and mustard in a mixing bowl and whisk till emulsified then season with sea salt.

• Add this to the beetroot mixture along with the goat's curd and gently toss until just combined (be careful not to mash the curd too much).

More like this

Za'atar Eggs with Yoghurt & Chilli Butter

Za'atar Eggs with Yoghurt & Chilli Butter

Recipe By Courtney Roulston

Ingredients

• 3 large free range eggs

• 1 cup Jalna Greek yogurt

• sea salt and pepper to taste

• 2 tbsp extra virgin olive oil

• 40 g butter

• 1 clove garlic, minced

• 1 tsp dried chilli flakes

• ½ tsp sweet paprika

• 1 tbsp fresh flat leaf parsley, roughly chopped

• 1 tbsp fresh dill, picked

• 6 slices Turkish bread, toasted to serve

Za`atar

• 1 tbsp white sesame seeds

• 2 tsp whole cumin seeds

• 2 tsp ground sumac

• 1 tsp dried thyme

Method

• To make the za`atar, toast the sesame seeds in a small frying pan over a medium heat until golden. Place them into a bowl then toast the cumin seeds for 45 seconds in the same pan, or until fragrant.

• Crush the cumin seeds in a mortar and pestle then mix into the sesame seeds along with the sumac, thyme, salt and pepper. Set aside.

• Bring a pot of salted water up to a simmer and cook the eggs for 6.5 minutes, then plunge into a bowl of iced water to stop them cooking. Peel and set aside.

• Heat oil and butter in a pan over a low-medium heat. Add in the garlic, chilli flakes and paprika and cook until the butter is infused and bright orange in colour.

• To serve, spread the yoghurt onto the base of a serving plate. Add the eggs onto the yoghurt and carefully cut in half horizontally (do this over the yoghurt so any runny yolks add to the sauce). Spoon the chilli butter mixture over the yoghurt and then scatter with za`atar, parsley and dill. Serve with toasted Turkish bread.

More like this

Savoury Oats with Poached Egg & Spring Onion Dressing

Savoury Oats with Poached Egg & Spring Onion Dressing

Recipe By Courtney Roulston

Ingredients

• 2 cups Red Tractor rolled oats

• 4 cups chicken stock

• 4 large free range eggs

• 1 tbsp white vinegar

• 2 green spring onions, finely sliced

• 1 tbsp ginger, finely sliced julienne

• ½ long red chilli, seeded, finely sliced

• pinch ground white pepper

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

• 1 tbsp light soy sauce

• 1 tsp caster sugar

• ½ small lemon, juice and zest

• 2 tbsp fried shallots to serve

Method

• Place the rolled oats and chicken stock into a pot over a medium heat. Bring up to a simmer then turn down the heat to low and cook for 10 - 15 minutes, or until the oats are tender and the liquid has been absorbed.

• Meanwhile, bring a pot of salted water up to a gentle simmer. Add in a pinch of salt and the vinegar. Crack the eggs one at a time into a small bowl and lower them into the water. Gently poach for 5 minutes, or until the whites are set and the middles are still slightly runny. Remove eggs from the water with a slotted spoon and set aside on a plate to rest.

• Place the spring onions, ginger and chilli into a small heat - proof bowl. Heat the oil in a small pot over a medium - high heat. Once the oil is hot, carefully pour over the spring onion mixture. Once the oil has stopped bubbling stir in the white pepper, soy sauce, sugar and lemon juice and zest.

• Divide the oats into serving bowls and top with the poached eggs. Drizzle with the spring onion dressing and scatter over fried shallots before serving.

More like this

Za'atar Tomatoes, Whipped White Beans & Fried Bread

Za'atar Tomatoes, Whipped White Beans & Fried Bread

Recipe By Courtney Roulston

Ingredients

• 450 g Coles vine ripened tomatoes

• sea salt to taste

• 1 tbsp za`atar

• 100 ml Squeaky Gate extra virgin olive oil, plus extra for frying

• ¼ cup roasted whole almonds, chopped

• 1/3 cup basil leaves

Whipped White Beans

• 2 x 400 g butter beans, rinsed, drained

• 1 clove garlic, peeled

• 2 tbsp tahini paste

• juice of 1 lemon

• 2 tsp Coles Finest pure Canadian maple syrup

Fried Bread

• 1 cup plain flour

• 1/3 cup room temperature water

Method

• Place all the whipped white bean ingredients, 40ml of oil and a pinch of salt into a high-speed blender. Blitz until smooth and creamy, adding a dash of cold water if the mixture needs loosening. Set aside.

• For the fried bread, place flour, a pinch of salt and 20ml of oil into a bowl. Using clean hands, rub the flour and oil together before adding in the water. Mix together to form a dough, adding a little more water if required. Knead for 2-3 minutes, or until it feels elastic. Rest the dough for 15 minutes, before cutting it into 8 portions. Heat 1 cup of oil to 170 degrees in a medium frying pan. Roll the portions of dough on a lightly floured bench until they are about 2-3 mm thick. Place into the oil and cook for 1-2 minutes each side, or until puffed and golden. Drain on kitchen towel and repeat with remaining dough. Season with sea salt while they are still hot.

• Slice the tomatoes and mix the za`atar and remaining oil in a small bowl.

• To serve, spread the whipped white beans onto the base of a serving plate. Top with the tomatoes and season with a pinch of salt. Scatter over almonds, za`atar oil and basil leaves. Serve with the crispy fried bread on the side for dipping.

More like this

Berry & White Chocolate Oat Square

Berry & White Chocolate Oat Square

Recipe By Courtney Roulston

Ingredients

• 2 cups Red Tractor Australian organic creamy style rolled oats

• ⅓ cup pepita seeds

• pinch sea salt flakes

• 2 large ripe bananas, peeled, mashed 

• 250 ml Coles canned coconut milk

• 1 tsp ground cinnamon

• 1 tsp Coles vanilla bean paste

• 2 tbsp Coles Australian pure honey

• ½ cup Coles blueberries

• ½ cup Coles raspberries

• 70 g white chocolate, melted

Method

• Preheat the oven to 180 degrees (C).

• Grease and line a 20 cm x 20 cm slice pan with baking paper, with the edges overhanging to make it easy to remove.

• In a large mixing bowl combine the rolled oats, pepita seeds, salt, mashed bananas, coconut milk, cinnamon, vanilla and honey. Stir well until everything is combined. Fold through half of the berries, being careful not to break them up too much.

• Pour the mixture into the prepared pan and use the back of a spoon to even out the mixture. Pour over the remaining berries and gently press into the surface.

• Bake for 30 minutes, or until golden and firm to the touch.

• Allow to cool in the pan for 1 hour then remove and cut into 9 squares.

• Melt the white chocolate in a zip lock bag and snip off one corner to make a piping bag. Drizzle the chocolate over the bars and allow to set for 10 minutes before serving.

More like this

Zucchini Bread

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 3 eggs, beaten until frothy

• 1 1/2 cups brown sugar

• 1/2 cup sunflower oil

• 1 tsp vanilla essence

• 2 medium zucchini, grated to produce 2 cups

• 2 cups plain flour

• 1 tbsp cinnamon

• 2 tsp bicarbonate of soda

• 1/2 tsp salt

• 1/4 tsp baking powder

• butter (optional, for greasing muffin trays)

Special Equipment

3 x 12-basin muffin trays

Method

• Preheat the oven to 180°C.

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

• Mix the eggs, sugar, oil and vanilla essence in a large bowl, then add the zucchini.

• In another large bowl, mix all the dry ingredients together with a fork.

• Add the zucchini mix to the dry mix and gently combine.

• Line the muffin trays with baking paper, or grease with a light coating of butter.

• Pour the mixture into the muffin trays, three-quarters full for each basin.

• Bake for 20 minutes.

• Remove onto a wire cooling rack. Allow to cool then serve on platters.

More like this

Ultimate Chicken Salad Sandwich with Yoghurt Dressing

Ultimate Chicken Salad Sandwich with Yoghurt Dressing

Recipe By Michael Weldon

Ingredients

• 1 roast chicken, meat picked from the bones

• 1 butter lettuce, washed

• 1 avocado, sliced

• 50 g butter

• 1 whole turkish bread (or your other favourite bread)

Pickled Fennel

• ½ head of fennel, sliced as thin as possible

• ½ cup Squeaky Gate white balsamic vinegar

• ¼ cup sugar

• pinch of salt

Yoghurt Dressing

• 1 cup Jalna greek yoghurt

• 1 tbsp dijon mustard

• 1 tbsp Squeaky Gate extra virgin olive oil

• ½ lemon juice

• ¼ cup chopped smoked almonds

• ¼ cup capers

• ¼ bunch chives

• ¼ bunch tarragon

• pinch sea salt

Method

• In a small saucepan combine the vinegar, sugar, salt and ¼ cup water. Bring to a boil then pour over the fennel and allow to pickle for 20 minutes.

• In a mixing bowl whisk together the yoghurt, Dijon, olive oil, lemon juice and a pinch of salt. When combined add the remaining ingredients and mix. Add the chicken into the mix and fold until the chicken is evenly dressed.

• To build the sandwich, toast the bread if you like the crunch. Then spread the bottom layer of the sandwich with butter, on top add a layer of lettuce and a layer of sliced avocado. Top with a generous amount of chicken salad mix. Top that with the pickled fennel and top with the buttered top piece of bread. Lunch Done!

More like this

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.

More like this

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.

More like this

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!

More like this

Turkish Eggs

Turkish Eggs

Recipe By Michael Weldon

Ingredients

Yoghurt Base

• 2 cups Jalna Greek yoghurt

• 2 garlic cloves

• 1 tsp Coles cumin powder

• 2 tbsp Squeaky Gate extra virgin olive oil

• sea salt

Spiced Butter

• 75 g butter

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 tsp Coles smoked paprika

• ¼ tsp Coles cayenne pepper

Poached Eggs

• 4 free range eggs

• vinegar

• sea salt

To Serve

• 1 lemon, cut into wedges

• 1 loaf of crusty bread, toasted

• ½ bunch dill

Method

• In a bowl mix together the yoghurt base ingredients. Set aside to warm up to room temperature.

• In a small saucepan cook the butter until it browns then add in the olive oil and spices. Remove from heat and swirl or mix until the butter and oil are stained red.

• In a large saucepan of simmering water add a good splash of vinegar and a large pinch of salt. Crack the eggs into a teacup or ramekin 1 at a time and carefully pour the egg from the cup into the water. Cook until the eggs float then gently remove from the saucepan (drain on paper towel).

• To serve, spread a spoon of the yoghurt on the base of a bowl then top with a couple of eggs and then top the eggs with the spiced butter. Garnish with dill fronds and a side of toast.

More like this

Burnt Butter Ris-Oat-O With Blistered Tomatoes & Greens

Burnt Butter Ris-Oat-O With Blistered Tomatoes & Greens

Recipe By Courtney Roulston

Ingredients

• 3 tbsp extra virgin olive oil

• 1 small brown onion, diced

• 2 cloves garlic, crushed

• 2 cups Red Tractor organic Australian creamy style oats

• 4 cups chicken stock

• 250 g pack vine ripened cherry tomatoes

• sea salt, to taste

• pepper, to taste

• ¼ cup slivered almonds, toasted

• 60 g butter

• 1 bunch English spinach, washed, roughly chopped

• 30 g parmesan cheese, grated fresh from a block

Method

• Heat 2 tablespoons of oil on a large non-stick frying pan over a medium heat. Cook the onion and garlic for 2 minutes or until softened. Add in the oats and chicken stock and leave to simmer for 15 - 20 minutes or until silky and smooth, stirring every few minutes to make sure it doesn’t stick to the bottom of the pan. Stir through the parmesan cheese and set aside.

• Meanwhile, over a medium heat and cook the spinach for 2 minutes or until wilted. Remove the spinach and set aside. Cook the vine tomatoes in the same pan along with a dash of oil and a generous pinch of salt. Grill for 3 - 4 minutes, or until the tomatoes are starting to blister. Remove the tomatoes from the pan and set aside in a warm area to rest, whilst keeping the juices in the pan.

• Heat the butter in the same pan onto a medium - high heat and add in the almonds. Cook for 3 - 4 minutes, or until the butter has turned nut brown and smells toasted.

• Divide the oat risotto amongst serving bowls and top with extra parmesan cheese, blistered tomatoes, and wilted greens. Drizzle with the brown butter and almonds before serving.

More like this

Caramel Apples with Sweet Dukkah and Yoghurt

Caramel Apples with Sweet Dukkah and Yoghurt

Recipe By Michael Weldon

Ingredients

Sweet Dukkah

• ¼ cup pistachios

• ¼ cup cashew nuts, salted

• ½ cup Coles sugar (for toffee – melt sugar in a pan and set in baking paper)

• 2 tbs sesame seeds, lightly toasted

• 2 tbs shaved coconuts, lightly toasted

Caramel Apples

• ½ cup Coles brown sugar

• 2 tbs butter

• 4 Montague apples, peeled and cored

• Jalna sweet and creamy yoghurt, to serve

Method

• In a large frypan over a mediun heat warm some butter. Once melted, add the brown sugar – let it turn to caramel and then add the cut-up pieces of apple to the pan, cook until the apples are soft.

• In a mortar and pestle, start cracking open the cashew and pistachio – create some texture then add the toffee, sesame seeds and coconut lightly bash ingredients together and mix.

• To serve, spoon the warm apples into a bowl topped with some of the sauce form the pan. Sprinkle over the dukkah and finish with a spoon of yoghurt.

More like this

Choc Cherry Peanut Smoothie

Choc Cherry Peanut Smoothie

Recipe By Michael Weldon

Ingredients

• 2 cups Coles frozen cherries

• 2 cups Jalna farm to pot organic vanilla yoghurt

• 2 tbs peanut butter

• 2 tbs cacao powder

• 2 cups rolled oats

Garnish

• extra cherry cheeks

• ¼ cup Coles roasted unsalted peanuts

• 2 squares of chocolate for garnish, shaved

Method

• In a highspeed blender, combine the yoghurt, cherries, peanut butter and cacao. Once blended, add the oats and blend again, this will thicken up the smoothie.

• Garnish with diced peanuts, cherries and shaved chocolate.

More like this

Brussels Sprout & Cauliflower Fritters with Spiced Yoghurt

Brussels Sprout & Cauliflower Fritters with Spiced Yoghurt

Recipe By Michael Weldon

Ingredients

• ½ cup flour

• 3 free range eggs

• 2 cups Coles brussels sprouts, sliced thinly

• ½ Coles cauliflower, chopped finely

• 3 spring onions, sliced thinly

• ¼ bunch coriander, leaves picked

• 1 red chilli, sliced thinly

• 1 tbs garam masala

• 1 tbs cumin powder

• sea salt

• pepper

Spiced Coriander Yoghurt

• 2 cups Jalna Greek yoghurt

• ½ bunch coriander, chopped

• 1 tsp garam masala

• 1 tsp smoked paprika

• ½ lemon juice

• pinch of sea salt 

Method

• In a bowl mix together the flour and egg into a thick batter. Add in the remaining fritter ingredients and fold through until combined. Season with salt and pepper.

• In a bowl mix the spiced coriander yoghurt ingredients until combined.

• Heat a large frypan over a medium heat. Add a drizzle of olive oil and once hot spoon in a few spoons of the fritter mix. Making sure to not overload the pan. Cook until golden and crisp on one side then flip and cook the other side. Repeat this process until all the fritters are cooled.

• Serve the fritters topped with the spiced coriander yoghurt and a garnish of coriander leaf and sliced chilli.

More like this

Apple & Fennel BBQ Chutney

Apple & Fennel BBQ Chutney

Recipe By Michael Weldon

Ingredients

• 1 large onion, diced

• 2 garlic cloves

• 1 large head of fennel diced

• 4 Montague apples diced (skins optional)

• 2 tbs butter

• 1 tsp fennel seeds

• ½ tsp black pepper – add more for warmth and spice

• ½ cup Coles apple cider vinegar

• 5oo ml apple juice

• ½ cup Coles brown sugar

• sea salt

• extra virgin olive oil

Method

• In a large saucepan over a medium heat cook the onion in olive oil and a pinch of salt until soft. Add in the garlic and the fennel seeds, cook until soft.

• Turn the heat up and add in the apple and butter. At this stage you want to caramelise the ingredients slightly. Add in the diced fennel and black pepper, fry for a couple of minutes.

• Add in the vinegar and cook until the vinegar has almost disappeared. Add in the apple juice and brown sugar. Cook down and reduce until the juice has reduced by half. Taste and season to your liking.

• Serve with roasted chicken or pork. It goes especially well with the Apple and Rosemary Stuffed Pork Belly recipe also cooked on this season.

More like this