Strawberry Lemonade

Strawberry Lemonade

Recipe By Courtney Roulston

• 150 g caster sugar

• 400 g strawberries

• 150 ml freshly squeezed lemon juice

• ice to serve

• mint sprigs to serve

Method

• Place the sugar and 650 mls of water into a saucepan over a medium heat. Stir until the sugar has dissolved. Remove from the heat and allow to cool.  

• Remove the hull from 350 g of strawberries and roughly slice. Place the sliced strawberries into a high speed blender and blitz until they are a smooth puree. Strain through a sieve to remove any seeds.

• Place the sugar water, strawberry puree and lemon juice into a serving jug or jar. Top up with ice and garnish with mint sprigs

• Pour into serving glasses and garnish with remaining whole strawberries.

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Chicken & Brown Butter Porridge

Chicken & Brown Butter Porridge

Recipe By Michael Weldon

• 1 cup Red Tractor Australian organic creamy style rolled oats

• 400 g cooked chicken breast, diced

• 3 cups Coles real chicken stock

• 100 g butter

• 1 onion diced

• 2 garlic cloves, sliced

• 1 small piece of ginger, diced

• 1 tsp cumin

• ¼ tsp chilli flakes

• 2 tbsp light soy sauce

• 1 tbsp sesame oil

• 2 spring onions, sliced thinly

Method

• In a large saucepan sweat the onion in olive oil. Add the garlic, ginger, cumin and chilli flakes, sweat for another minute.

• Add in the chicken and stock, bring up to a simmer. Once simmering add in the oats and stir into the stock. Cook until the oats hydrate and thicken.

• Season with soy sauce and sesame oil. Remove from heat.

• In a small saucepan, cook the butter until browned.

• Serve a bowl of the oats topped with a spoon of burnt butter and a few spring onions.

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Stir Fried Choy Sum

Stir Fried Choy Sum

Recipe By Louis Tikaram

• 1 tsp Coles Asia sesame oil

• 1 tsp oil

• 2 bunches Coles choy sum

• 2 tbsp soy bean sauce

• 2 red birds eye chillies, finely sliced

• 1 clove garlic, minced

• 1 pinch of sugar

Method

• Wash and chop the Choy Sum into 4 centimeter pieces.

• Heat oil & sesame oil in a wok together over a medium high heat then add the garlic & chopped chilli, cook for a few seconds till garlic starts to colour, then add the soybean sauce.

• Add the washed and chopped choy sum and toss through the sauce on high heat for 1 minute until it starts to wilt, then season with the pinch of sugar.

• Transfer to a serving plate and enjoy straight away as a snack or as a tasty side dish.

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Pork Loin Chops with Cherry Sauce

Pork Loin Chops with Cherry Sauce

Recipe By Michael Weldon

• 4 Coles pork loin chops, around 200 g each (1.5 cm thick)

• 1 tbsp fresh rosemary, finely chopped

• 1 tsp whole fennel seeds, crushed

• 1 small lemon

• sea salt and cracked black pepper to taste

• 2 cloves garlic, finely minced

• 2 tbsp butter

• 1 French shallot, finely diced

• 1 cup fresh cherries, sliced in half, pitted

• 1/3 cup merlot red wine (non-alcohol option: stock)

Method

• Place the pork chops onto a tray and rub all over with the rosemary, fennel seeds, lemon zest, garlic and a pinch of salt and pepper.

• Heat a BBQ or grill pan over a medium-high heat and cook the chops for 2-3 minutes each side, or until cooked through and golden on the outside. Place the chops on a tray to rest.

• Meanwhile, place the butter into a small saucepan with the shallot and cook for 1 minute to soften. Add in the cherries and wine then bring up to a simmer. Cook for 4-5 minutes, or until the mixture is syrupy and the cherries are softened. Pour over any juice that has come out of the pork into the sauce and take off the heat.

• Place onto serving plates. Spoon over some of the cherry sauce and serve immediately.

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Apple & Cabbage Sauerkraut

Apple & Cabbage Sauerkraut

Recipe By Michael Weldon

• 5 Jazz apples, cut into match sticks

• 1 green cabbage, shaved thinly

• sea salt

Special Equipment

• 1 sterilized large glass jar

Method

• In a non-metal mixing bowl combine the cabbage and apple, weigh on a digital scale. Write down that weight and calculate 3% of it in grams. Weigh out that amount of table salt.

• Add the salt to the apple and cabbage. Massage the mixture together gently crushing the apple and cabbage. Leave this mixture for 30 minutes then repeat this process. Do this twice more so you have massaged the mixture 4 times. There should be a decent amount of liquid that has now come out for the mixture.

• Transfer the mixture into the sterilized jar and leave in a dark cool space like your pantry for 3 days. Checking on the mixture every day and opening the top to release the gas caused by the fermentation process.

• After 3 days, taste the mixture and if it is to your liking shut the lid and transfer to the fridge. If you want more fermentation, funk repeat this process for a couple more days.

• Once your apple and cabbage sauerkraut is ready, place it in the fridge as it will be ready to can use it as you please on sandwiches, in salads and as a refreshing side or palate cleanser.

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Sticky Balsamic Glazed Chicken Drumsticks

Sticky Balsamic Glazed Chicken Drumsticks

Recipe By Michael Weldon

Balsamic Glaze

• ½ cup Squeaky Gate balsamic vinegar

• 1 tbs honey

• 1 tbs soy sauce

• 1 tsp hot sauce

• 1 tsp fennel seeds, toasted and crushed

Fennel Slaw

• 1 head fennel, shaved

• 1 red onion, sliced thinly

• 10 snow peas, sliced thinly

• ½ bunch dill, fronds picked

• ¼ cup may0

• 2 tbs Squeaky Gate balsamic vinegar

Method

• Pre-heat an oven to 180 degrees (C). 

• In a bowl mix together the balsamic glaze.

• In a large oven tray dress the drumstick in the glaze and place in the oven to roast. Rotate the drumsticks every 10 minutes until glazed and cooked through.

• In a bowl mix together the slaw ingredients with a pinch of salt.  

• Serve the drumstick with a side of slaw.

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Zucchini Salad

Zucchini Salad

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 2 tbsp extra-virgin olive oil

• juice of half a lemon

• ½ tsp salt

• ½ tsp black cracked pepper

• 500 g medium-sized zucchini, top and tailed

• 1 small handful of basil, torn

• 1 small handful of chives, finely chopped

• ¼ cup sunflower seeds (or pine nuts), toasted

• 30 g parmesan

Method

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

• Whisk oil, lemon juice, salt and cracked black pepper in the small bowl.

• Working from top to bottom on each zucchini, use a vegetable peeler to slice the zucchini into long ribbons.

• Place the zucchini ribbons in the large bowl.

• Add the basil, chives and seeds, then the dressing.

• Toss to coat the zucchini ribbons with the dressing, herbs and seeds.

• Shave the parmesan over the salad before serving onto platters.

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Rainbow Chard Pork & Fennel Roll

Rainbow Chard Pork & Fennel Roll

Recipe By Michael Weldon

Ingredients

• 10 chard leaves, stem removes and blanched

Pork Filling

• 500 g pork mince

• 1 onion, diced

• 2 garlic cloves diced

• 1 tsp fennel seeds, ground

• 1 tsp chilli flakes

• ¼ cup panko breadcrumbs

• black pepper

• sea salt

Tomato Sauce

• 1 onion, diced

• 2 garlic, cloves

• 1 tsp chilli flakes

• 1 bottle passata

• ¼ bunch basil

Garnish

• 75 g parmesan, shaved to serve

Method

• In a bowl, mix together the pork mince, onion, garlic, fennel, chilli flakes, breadcrumbs, pepper and salt.

• Lay the chard leaves flat then add a couple of spoons of the pork mince mixture into the centre of the leaf. Fold over the sides then roll up into a tight roll.

• In a large saucepan, fry off the onion for the tomato sauce, add in the garlic and continue frying. Add in the chilli flakes and passata with a pinch of salt. Cook out at a gentle simmer into the tomato sauce has thickened and become rich.

• In a fry pan with some oil fry off the chard rolls until browned. Once browned add the rolls into the tomato sauce to finish cooking.

• Once all the rolls are cooked serve in a bowl topped with the sauce and shaving of Parmesan.

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Raw Jazz Apple and Beetroot Slaw with Hot English Mustard

Raw Jazz Apple and Beetroot Slaw with Hot English Mustard

Recipe By Michael Weldon

Ingredients

• slaw

• 3 apples, shredded

• 4 beetroots, shredded

• 1 kohlrabi, shredded

• ¼ cup walnuts, chopped

  Dressing

• 2 tbsp hot English mustard

• ¼ cup buttermilk

• 2 tbsp olive oil

• 2 tbsp apple cider vinegar

Method

• In a jar combine the dressing ingredients. Shake well until combined.

• Mix together the slaw ingredients. Pour in the dressing. Toss together until the ingredients are coated in the dressing.

• Serve on a large bowl or platter.

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Cucumber Raita

Cucumber Raita

Recipe By Louis Tikaram

Ingredients

• 1 cup Jalna Greek yogurt

• ½ cup cucumber, finely diced

• 3 tbsp chopped coriander

• 5 Coles vine ripened cherry tomatoes, quartered

• ¼ tsp salt, more to taste

Method

• Mix all ingredients together in a bowl, cover and refrigerate till serving.

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Peanut & Date Oat Clusters

Peanut & Date Oat Clusters

Recipe By Michael Weldon

Ingredients

• ½ cup honey

• 1 tsp vanilla essence

• ¼ cup coconut oil

  Dry Mix

• 1 cup Red Tractor rolled oats

• ¼ cup salted peanuts

• ¼ cup shaved coconut

• ¼ cup brown sugar

• pinch of salt

• 1/2 cup dates, chopped

• ¼ cup dark chocolate, melted

Method

• Melt together the honey, vanilla and coconut oil in a small pan.

• In a mixing bowl, combine the dry ingredients and mix together.

• Pour the wet ingredients into the dry and mix until the dried ingredients are coated.

• Press into a baking paper lined oven tray until it’s a flat 1 cm piece.

• Bake in a 180 degrees (C) oven. Bake until golden and crispy.

• Remove from the oven and allow to cool fully on the bench.

• Break the baked oats into small pieces.

• Drizzle over the melted chocolate and allow to cool.

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Greek Salad

Greek Salad

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 12 small tomatoes or 6 large, cut into chunks or wedges

• 2 green capsicums, de-seeded and chopped

• 2 cucumbers, peeled and halved lengthways

• 4 spring onions or 1 small red onion

• 24 kalamata olives

• 3 tbsp extra virgin olive oil

• 3 tsp red-wine vinegar

• salt, to taste

• freshly ground black pepper, to taste

• 100 g feta

Method

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

• Place the tomatoes and capsicum in the large bowl.

• Scoop out and discard most of the seeds from the cucumbers with the teaspoon. Chop the cucumber into 2 cm cubes and add it to the large bowl.

• If using spring onions, remove the outside layer and the roots then trim the tops. Cut into 1 cm pieces. If using red onion, cut it in half and peel it, then slice it as finely as you can. Add the onion to the large bowl.

• If the olives have pips, remove them by squashing the olives. You can do this by squeezing each olive between your thumb and the middle joint of your forefinger, or by carefully pressing the flat side of the cook’s knife onto each olive. Add the olives to the large bowl.

• Whisk the oil and vinegar lightly with the fork in the small bowl. Pour the dressing over the salad and mix well.

• Taste and season with salt and pepper (try to under-salt it as the feta will be salty). Crumble the feta over the salad, then serve.

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Olive Oil, Anchovy Salsa Verde Pasta

Olive Oil, Anchovy Salsa Verde Pasta

Recipe By Michael Weldon

Ingredients

• 1 pack of Coles spaghetti

• 5 anchovy fillets

• 1 bunch parsley

• ½ jar Coles baby capers

• 1 tsp dijon mustard

• 1 chilli, diced

• ¼ cup Squeaky Gate extra virgin olive oil

• parmesan cheese, to serve

Method

• In a large saucepan, boil the pasta following the packet instructions.

• In a blender, blitz the salsa verde ingredients until smooth.

• When the pasta is cooked, drain it, reserving 1 cup of pasta water. Add the pasta back into the saucepan, top with the salsa verde and add the cup of pasta water. Mix together until the pasta is dressed in with salsa verde and grate over a good amount of parmesan cheese.

• Serve straight away topped with more parmesan.

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BBQ Pork & Chive Pot Sticker Dumplings

BBQ Pork & Chive Pot Sticker Dumplings

Recipe By Michael Weldon

Ingredients

• 2 packs Mr Chen’s pork & chive dumplings

• 1 beer

BBQ Sauce

• 3tbsp soy

• 2 tbsp black vinegar

• 2 tbsp hoisin sauce

• 2 tbs bbq sauce

• 1 tbsp brown sugar

• 2 tbsp fried shallots

• spring onion sliced thinly to garnish

Method

• Brush the bbq flat late with olive oil and lay the dumplings onto the BBQ. Turn the BBQ on to medium. Cook until golden brown.

• Pour the beer over the dumplings and shut the lid. Allow to cook and steam until the water is evaporated and the bottoms are crispy again.

• In a small saucepan combine the BBQ sauce ingredients. Cook until thickened and combined.

• Serve the dumplings topped with the bbq sauce and a sprinkle over the spring onions.

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Salt & Vinegar Crumbed Prawns with Chip Shop Mayo

Salt & Vinegar Crumbed Prawns with Chip Shop Mayo

Recipe By Michael Weldon

Ingredients

• 16 xl Coles deli prawn tails, butterflied with tail piece left on

• 2 cups Coles Australian wheat panko breadcrumbs

• 1 cup crushed salt and vinegar potato chips

• 1 cup plain flour

• 4 free range eggs

Chip Shop Mayo

• 1 cup Australian whole egg mayo

• 1 tbsp malt vinegar

• 1 pickled onion, diced finely

• oil for frying

Method

• Set up a crumbing station, first bowl with flour, second bowl with whisked eggs, third bowl with the breadcrumb and potato chip mix.

• Crumb the prawn tails, start with a dusting of flour, then coat in egg and then coat in the breadcrumb chip mix. Repeat this process until all the prawns are crumbed.

• In a bowl mix together the chip shop mayo ingredients.

• Heat the oil to 180 degrees (C). Fry the tails in batches until golden and crispy on the outside and cooked through on the inside. Season with salt straight away.

• Serve the crumb prawns with the mayo.

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Banana & Passionfruit Bread With Cream Cheese Icing

Banana & Passionfruit Bread With Cream Cheese Icing

Recipe By Nicole Horvath

Ingredients

Banana Ingredients

• 2 cups plain flour

• 1 tsp baking powder

• ½ tsp bicarbonate soda

• 125 g unsalted butter, soft at room temperature

• ⅓ cup caster sugar

• ⅓ cup brown sugar

• 2 free range eggs

• 3 ripe bananas, mashed

• pulp from 3 passionfruit

Cream Cheese Icing Ingredients

• 125 g cream cheese, soft at room temperature

• 50 g unsalted butter, soft at room temperature

• ½ cup icing sugar mixture

• 1 tsp vanilla extract

• pulp from 2 - 3 passion fruits, optional

Method

• Preheat an oven to 160 degrees (C), on the fan forced setting.

• Spray a loaf pan with oil and line with baking paper.

• In a bowl, sift together the flour, baking powder and bicarb soda. Using a stand mixer with the paddle attachment or an electric handheld mixer, beat together the butter, caster sugar and brown sugar for 3 - 4 minutes until light and fluffy.

• Add in the eggs one at a time, beating well after each addition.

• Add the mashed banana and passionfruit pulp and mix until combined.

• Fold in the flour mixture until just combined.

• Pour mixture into the prepared loaf pan and bake for 60 minutes, or until a skewer inserted comes out clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely

• To make the icing, beat together the cream cheese and butter until smooth and combined. Add the icing sugar mixture and vanilla and beat for 2 minutes. Spread over the cooled loaf. Top with extra passionfruit pulp if desired.

• Enjoy!

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Chilli Crab Spaghetti with Lime Leaf

Recipe By Louis Tikaram

Ingredients

• 500 g spaghetti

• 60 ml Squeaky Gate extra virgin olive oil

• 2 cloves sliced garlic

• 500 g spanner crab meat

• 2 lime leaves, finely sliced

• 2 birds eye chilies, finely sliced

• pinch of salt

Method

• Bring a large pot of salted water to the boil and begin to cook your spaghetti as per packet instructions, stirring occasionally.

• In a medium non-stick fry pan, add the olive oil and warm gently on medium heat, add sliced garlic and stir with a wooden spoon to separate and make sure it does not burn in one spot.

• When the garlic is starting to brown, add your crab meat and stir constantly to ensure it is cooking evenly in the olive oil. Sprinkle in your sliced lime leaf, chilli, and season with salt to taste. Continue to cook until the crab has just turned white then take off the heat.

• Strain your spaghetti and return to the pot, quickly pour the entire frypan of cooked crab & olive oil into the pot and stir until all the spaghetti is covered with the aromatic olive oil and cooked crab.

• Serve immediately and enjoy with family and friends!

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BBQ Duck Breast with Grilled Plums

BBQ Duck Breast with Grilled Plums

Recipe By Michael Weldon

Ingredients

• 4 plums, stones removed and cut into quarters

• 2 duck breasts

• 2 radicchios, quartered lengthways

• sea salt

• olive oil

Dressing

• 1 plum

• 1 tsp red wine vinegar

• 1 tbsp grain mustard

• ¼ cup olive oil

• black pepper

Method

• Place the duck breasts skin down on a cold bbq flat plate. Turn the bbq on to medium heat and allow to heat up slowly. Cook the duck on its skin until crisp and the fat is rendered. Turn the duck and turn up the heat of the bbq to full, once cooked through rest for at least 5 minutes.

• Drizzle the plums and radicchios with olive oil and grill on the griddle plate of the BBQ. Cook until charred and slightly softened.

• In a bowl, combine the dressing ingredients and mix.

• Carve the duck and serve on a plate with the grilled plum and radicchio on the side. Drizzle over the dressing.

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Butter Bean Salad

Butter Bean Salad

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 3 x 400 g cans butter beans

• 3 spring onions or shallots,

• finely chopped

• 1 small handful of herbs, such as parsley or chives, roughly chopped

• 2 tbsp extra-virgin olive oil

• splash of red wine vinegar

• pinch of salt, to taste

• pinch of black pepper, to taste

Method

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

• Open the cans of beans and tip them into the colander. Rinse (you can reserve the rinsing water and use it on the garden) and tip into the large bowl.

• Add the spring onion or shallot along with the herbs.

• Add the olive oil, a splash of red wine vinegar and a pinch each of salt and pepper. Stir gently to combine the ingredients and taste, adding more salt and pepper or olive oil as needed.

• Spoon into a salad bowl and serve.

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Spiced Yoghurt Soup With Roasted Chickpeas

Spiced Yoghurt Soup With Roasted Chickpeas

Recipe By Michael Weldon

Ingredients

• 1 cup Jalna Greek yoghurt

• 1 pack 90 second Coles white basmati rice

• 1 ltr Coles real chicken stock

• 2 egg yolks

• 1 tbsp plain flour

• pinch salt

Roasted Chickpeas

• 1 tin chickpeas

• 1 tsp smoked paprika

• 1 tsp cumin

• 1 tsp sea salt

• 1 tbsp Squeaky Gate extra virgin olive oil 

Burnt Butter

• 100 g butter

• 1 tbsp dried mint

• 1 tsp Coles smoked paprika

• sea salt

• ⅛ lemon wedge

Method

• In a roasting tray combine the roasted chickpeas ingredients, mix until all the chickpeas are coated. Place into the oven on 180 degrees (C) and roast until crispy and golden brown.

• In a saucepan on medium to high heat, combine the rice and stock, bring to the boil and boil for 2 minutes then reduce to a simmer.

• In a bowl mix together the egg yolk, yoghurt, flour and salt, keep mixing until it is mixed into a smooth paste.

• Take a couple of ladles of the stock and whisk into the yoghurt mixture until smooth. Slowly pour the yoghurt mixture into the pot of stock and rice, and keep mixing until combined. Now simmer the soup for 10 minutes stirring occasionally until it thickens up.

• In a small saucepan over a medium heat, melt and brown the butter - add a small squeeze of the lemon to stop the butter from bubbling and overflowing. Once brown, add the mint, paprika and salt. Fry for 30 seconds then pour over the top of the soup. This will float on top of the soup.

• To serve, sprinkle some roasted chickpeas on top followed by a small sprinkle of paprika and mint.

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