Balsamic Vinegar BBQ Sauce

Balsamic Vinegar BBQ Sauce

Recipe By Michael Weldon

Ingredients

• 1 onion, diced

• 2 garlic cloves, sliced

• ½ head fennel, diced

• 2 dried chillies

• 1 tbsp Coles fennel seeds

• 2 tbsp Coles tomato paste

• 4 anchovy fillets

• ½ cup brown sugar

• 1 cup Squeaky Gate classic balsamic vinegar

• ¼ cup currants

• sea salt

• black pepper

• Squeaky Gate extra virgin olive oil

Method

• In a saucepan sweat the onion, fresh fennel and garlic until soft. Once soft, make a well in the pan and add the fennel seeds to lightly toast them off.

• Add the chillies and tomato paste, fry off until the colour intensifies.

• Add in the anchovies, sugar, vinegar and currants with a 1/2 cup of water. Season with salt and pepper, cook until all ingredients are soft and the liquid has been reduced. It should be thick and saucy.

• Using a blender, blend the sauce until smooth. Allow to cool then keep in a sterilized air-tight glass container in the fridge. Serve with BBQ, roast meats and anytime you need BBQ sauce.  

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BBQ Chicken Korma

BBQ Chicken Korma

Recipe By Michael Weldon

Ingredients

• 1 Coles whole bbq chicken, meat picked from the bones

• 1 brown onion, cut into wedges

• 3 tbsp Patak’s korma paste

• 1 tin of Coles diced tomatoes

• 1 red capsicum, sliced longways

• 1 yellow capsicum, sliced longways

• 1 green chilli

• Squeaky Gate extra virgin olive oil

• 1 tin Coles coconut cream

• rice, to serve

Method

• In a large frypan over a medium heat add the oil and paste. Fry off the onion and once soft, add in the capsicum and chilli, cook for a further minute.

• Add in the tomato with half a can of water. Add in the coconut cream. Cook out for 5 minutes.

• Add in the chicken and turn the heat down to low. Cook until the chicken is warmed through.

• Serve with rice and extra green chilli.

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Stir Fried Chili Chicken, Cashew & Thai Basil

Stir Fried Chili Chicken, Cashew & Thai Basil

Recipe By Louis Tikaram

Ingredients

• 200 g chicken thigh, diced

• 4 tbsp oil

• 2 tbsp chili paste with soybean oil

• 2 cloves garlic, crushed and chopped

• ½ cup sliced onions

• ½ cup unsalted cashews

• 2 long red chillies, (de-seeded, cut lengthways)

• 4 green onions, cut in 2.5 cm pieces

• 1 cup picked Thai basil leaves

Seasoning Sauce

• 1 tbsp oyster sauce

• 1 tbsp fish sauce

Method

• Add oil to a wok or frying pan on medium high heat. Stir fry the garlic for a few seconds, then add the onions and stir fry until translucent. Add diced chicken and continue to stir fry for 5 minutes until the chicken is cooked.

• Season with the chilli paste with soy bean oil & red chilies and cook for a minute or so and add a sprinkle of water in the wok so it doesn’t get too dry.

• Add the oyster sauce and fish sauce, stir fry until the sauce thickens and become sticky.

• Add the cashew nuts, green onions and Thai basil, stir fry for only a few seconds, then turn off the heat.

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Braised Silverbeet, Chorizo & White Bean

Braised Silverbeet, Chorizo & White Bean

Recipe By Michael Weldon

Ingredients

• 2 chorizos, diced

• 1 onion, diced

• 2 garlic cloves, diced

• 1 tsp chilli flakes

• 1 bunch of sliver beet, shredded

• 1 cup chicken stock

• 1 tin white beans

• 1 tbsp butter

• ½ bunch parsley, to garnish

• Squeaky Gate extra virgin olive oil

• sea salt

• serve with toasted sourdough

Method

• In a large sauce pan over a medium heat fry the chorizo and cook until the oil is rendered out of the sausage. Add in the onion and fry off until softened. Add in the garlic and chilli, fry for 30 seconds.

• Add in the silverbeet and fry off for a minute or so until it begins to wilt. Add in the stock to braise and soften the silverbeet. When the mixture is ready, add in the white beans and cook until heated through. Add the butter and melt into the sauce.

• Remove from the heat, taste and adjust seasoning if needed.

• Serve with grilled sourdough, and garnish with parsley.

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Ginger Prawn Dumpling Lemongrass & Coconut Soup

Ginger Prawn Dumpling Lemongrass & Coconut Soup

Recipe By Courtney Roulston

Ingredients

• 8 Mr Chen’s ginger prawn grandma nainai’s dumplings

• 1 tbsp Squeaky Gate extra virgin olive oil

• 1 shallot, peeled, sliced

• 1 tbsp ginger, peeled, finely chopped

• 2 cloves garlic, finely chopped

• 1 lemongrass stem, trimmed, finely grated

• 4 lime leaves, 2 roughly torn + 2 finely sliced to garnish

• 1 long red chilli, ½ finely chopped, ½ slice to garnish 

• 700 ml Coles real chicken stock

• 1 tbsp fish sauce

• 2 tsp honey or sugar 

• 12 snow peas, trimmed

• 180 ml Mr Chen’s canned coconut cream

• 1 cup Mr Chen’s egg noodles, refreshed in hot water, drained

• 1 lime, halved

• ½ cup coriander sprigs to garnish

• 1 tbsp chilli oil (optional)

Method

• Heat the oil in a heavy based pot over a medium heat. Add in the shallots, ginger, garlic, lemongrass, torn lime leaves and chopped chilli. Cook, stirring for 2 - 3 minutes, or until fragrant and softened.

• Pour in the stock and bring up to a gentle simmer. Add in the dumplings and allow to poach for 5 minutes, or until cooked through and tender.

• Add in the fish sauce, honey, snow peas and 150 ml of the coconut cream.

• Allow the broth to sit for 2 minutes to gently cook the snow peas. Squeeze in half the lime and taste for balance of sweet, salty, sour and hot.

• Place the refreshed noodles into the base of 2 serving bowls. Ladle the soup and dumplings on top of the noodles then garnish with remaining coconut cream, coriander sprigs, kaffir lime leaves, fresh chilli and chilli oil if using. Serve warm.

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Shallot & Balsamic Tarte Tatin With Goat’s Cheese

Shallot & Balsamic Tarte Tatin With Goat’s Cheese

Recipe By Michael Weldon

Ingredients

• 10 shallots, peeled

• 3 tbsp brown sugar

• 3 tbsp Squeaky Gate classic balsamic vinegar

• 2 rosemary sprigs

• sea salt

• black pepper

• Squeaky Gate extra virgin olive oil

• 2 sheets of Coles puff pastry

Garnish

• 1 packet Coles soft goat’s cheese

Method

• Heat an oven safe frypan over a medium high heat, add a splash of olive oil and the shallots. Cook cut side up to start with then flip and sprinkle over the brown sugar and caramelise both sides of the shallots.

• Once caramelized, add in the balsamic vinegar. Sprinkle over the rosemary leaves. Season with salt and pepper. Remove from the heat and allow to cool.

• Preheat an oven to 180 degrees (C).

• Place a sheet of puff pastry over the shallots. Tuck in the pasty around the frying pan.

• Place into the oven and cook for 25 - 30 minutes until the pastry is puffed and golden.

• Once cooked, turn out the tart tartan onto a serving platter. Top with the crumbled goats cheese and extra black pepper. Cut into wedges and enjoy.

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Pickled Onion Rings with Yoghurt Dipping Sauce

Pickled Onion Rings with Yoghurt Dipping Sauce

Recipe By Michael Weldon

Ingredients

• 4 large onions, cut into 1 cm slices and separated

• 1 cup apple cider vinegar

• ½ cup sugar

• 1 tbsp sea salt

Batter

• 1 cup plain flour, plus half a cup for dusting

• 1 tsp baking powder

• pinch of salt

• 1 cup beer (chilled)

• 1 tbsp vinegar

• oil for frying

 Dipping Sauce

• 2 dollops Jalna Greek yoghurt

• 1 tsp smoked paprika

• juice from half a lemon

• pinch sea salt

• 2 tsp fresh chives

Method

• In a saucepan combine the vinegar, sugar, ½ cup water and a large pinch of salt. Place on the heat, warm until the sugar and salt is dissolved. Then pour over the onion ring strips. Level to pickle until at room temperature for at least 20 minutes. 

• In a bowl combine the flour, baking powder and salt, mix. Then add in the wet ingredients and mix to form a batter.

• Heat a pot of oil to 180 degrees (C).

• Drain the onion rings from their pickle bath then dust in flour. Drop the onion rings into the batter.

• Add the battered onion rings one by one into the oil and fry until golden and crisp, season with salt. On your last batch, start to make the yoghurt sauce.

• Combine the yoghurt sauce ingredients and serve immediately.

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Oat Brittle With Yoghurt & Rhubarb Fool

Oat Brittle With Yoghurt & Rhubarb Fool

Recipe By Michael Weldon

Ingredients

Oat Brittle

• 2 cups Red Tractor Australian organic creamy style rolled oats

• 50 g butter, melted

• 2 tbsp Coles Australian honey

• ½ cup brown sugar

• ¼ tsp baking powder

• pinch sea salt

Rhubarb Compote

• 1 bunch rhubarb

• 1 orange, juice and zest

• 1 tsp vanilla bean paste

• ½ cup sugar

To Serve

• 1 cup Jalna sweet & creamy Greek yoghurt

Method

• Preheat an oven to 180 degrees (C).

• In a mixing bowl combine the oat brittle ingredients and mix until the oats are coated in the other ingredients. Spread onto a baking tray lined with baking paper. Place into the oven and cook for 20 minutes until the oats are golden brown and crispy.

• In a small saucepan, combine the rhubarb compote ingredients. Place over a medium heat. Cook gently until the rhubarb breaks up and is stringy. Once cooked, leave to cool.

• Add the yoghurt to a fresh bowl. Add in the compote, making a folding and swirling motion into the yoghurt to ensure they are not fully incorporated. You want the compote swirled through.

• To serve, place a large scoop of the yoghurt into a fresh serving bowl and top with a generous amount of the brittle. Add a spoon of the compote on top for colour.

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Steamed Rice With Pandan Leaf

Steamed Rice With Pandan Leaf

Recipe By Louis Tikaram

Ingredients

• 4 cups                    rice

• 1 pandan leaf

Method

• Rinse the rice twice with cold water in a heavy-based saucepan then add enough fresh water to level 1 cm above the rice.

• Add the pandan leaf. Cook this together on high heat until it begins to boil.

• Reduce heat to lowest possible setting, cover with a lid and simmer for about 20 minutes or until the water has been completely absorbed.

• Let stand for 10 minutes before serving.

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Roast Pumpkin & Lentil Korma Curry

Roast Pumpkin & Lentil Korma Curry

Recipe By Courtney Roulston

Ingredients

• 1 medium-sized butternut pumpkin

• 2 tbsp extra virgin olive oil

• 1 brown onion, sliced

• 3 tbsp Patak's korma paste

• 300 ml coconut cream

• 200 ml vegetable stock

• 400 g can lentils, drained

• 2 tbsp Patak's mango chutney

• 4 Patak's mini pappadums, crushed

• ⅓ cup coriander sprigs

Method

• Pre-heat the oven to 180 degrees (C). Cut the pumpkin into 4 chunky quarters lengthways and scrape out the seeds and set aside.

• Heat the oil in a large non-stick frying pan over a medium heat. Add the onion and cook with a pinch of salt for 5 minutes, or until golden. Add in the korma paste and cook for 1 - 2 minutes, or until fragrant. Pour in 200 ml of the coconut cream and vegetable stock then bring up to a simmer. Sprinkle in the lentils and nestle the pumpkin wedges into the pan.

• Place the pan into the oven and roast for 30 - 40 minutes, or until the pumpkin is tender and cooked through.

• Remove from the oven and spoon over the remaining coconut cream and mango chutney. Scatter over the crushed papadums and coriander sprigs before serving.

• *Optional: serve with steamed basmati rice.

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Smitten Apple & Rosemary Baked Brie

Smitten Apple & Rosemary Baked Brie

Recipe By Michael Weldon

Ingredients

• 2 apples, diced

• 1 brown onion, diced

• 1 garlic clove, diced

• ¼ cup honey

• 2 rosemary sprigs, leaves picked and chopped

• 1 wheel of brie (preferably in a wooden basket)

• 1 Coles rustic baguette, grilled

Method

• In a saucepan over a medium heat, fry off the onions until softened. Add in the garlic and a cook for another minute. Add in the apple, honey and rosemary and cook out until the apples are soft.

• Cut the top out of a brie wheel. Add in spoons of the apple mixture. Bake at 180 degrees (C).

• Once the brie is melted, serve with grilled toast.

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Roast Tandoori Chicken with Spiced Rice & Onion Salad

Roast Tandoori Chicken with Spiced Rice & Onion Salad

Recipe By Courtney Roulston

Ingredients

• 1.5 kg Coles free range chicken, butterflied

• 2 tbsp Patak’s tandoori paste marinade

• ⅔ cups Jalna lactose free Greek yoghurt

• sea salt to taste

• 1 red onion, peeled, thinly sliced

• 1 large Lebanese cucumber, seeded, sliced

• 1 cup coriander sprigs

• 1 lime

Spiced Rice

• 1.5 k

• 1.5 cup basmati rice

• 2 bay leaves

• 2 green cardamom pods, gently cracked

• 30 g butter

Method

• Preheat the oven to 180 degrees (C). Mix the tandoori paste with the yoghurt and a pinch of salt. Coat the chicken all over with the tandoori mixture so it is well covered. Place the chicken onto a lined oven tray. Roast for 50 minutes, or until the chicken is fragrant, slightly charred on the outer edges and cooked through.

• Meanwhile, place the rice, bay leaves, cardamom pods and butter into a pot. Add 2 cups of hot water over and set on a medium heat. Bring up to a simmer and cook until the water has been absorbed. Turn the heat down to very low, cover with a lid and leave to steam for 10 - 15 minutes.

• Place the sliced onion, cucumber and coriander sprigs into a bowl and season with a pinch of salt. Squeeze in half the lime and a little dash of olive oil.

• To serve, fluff the rice up with a fork and remove the whole spices. Place the rice onto the base of a serving platter and top with the roast tandoori chicken. Serve with lime wedges and onion salad on the side.

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Olive Oil, Pistachio & Cranberry Parfait

Olive Oil, Pistachio & Cranberry Parfait

Recipe By Michael Weldon

Ingredients

• 6 free range egg yolks

• ½ cup caster sugar

• 300 g Squeaky Gate extra virgin olive oil

• 600 g Coles Australian cream, whipped to soft peaks

• ¾ pack pistachios, roasted

• ¾ pack cranberries

Crumble

• 4 shortbread biscuits, crushed

• ¼ cup shaved coconut, toasted

• ¼ pack pistachios, roasted and chopped

• ¼ pack of cranberries, roasted and chopped

• 100 g butter

• ½ cup flour

Method

• In a bowl over a double boiler, whisk the egg yolks and sugar until light in colour and thick. Slowly pour in the olive oil and whisk until emulsified. Fold the whipped cream though the mixture in batches. Add in the pistachios and cranberries and gently fold through. Pour the mixture into a cling wrap lined cake tin and set in the fridge for at least 6 hours.

• Preheat an oven to 180 degrees (C).

• In a bowl, combine the crumble ingredients and rub together with fingers until the butter coats everything. Bake until lightly golden and toasted. Remove from the oven, cool and break into a crumble.

• Once the parfait is set, remove and slice with a hot knife. Serve the parfait topped with the crumble.

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Black Sticky Rice With Fresh Papaya

Black Sticky Rice With Fresh Papaya

Recipe By Louis Tikaram

Ingredients

• 4 cups black glutinous rice, soaked for 3 hours (or overnight for best result)

• ¼ cup palm sugar, shaved

• 1 pinch sea salt

• 1¼ cup Jalna sweet and creamy Greek yoghurt (reserve ¼ cup for garnish)

• 1 ripe papaya

• 3 ripe passion fruits

Method

• Soak the rice for 3 hours in cold water (or overnight for best results). Drain and rinse the rice 2 times or until water runs clear.

• Transfer the rice into a small heavy based saucepan. Add cold water to a level of 1 inch above the rice then bring this to the boil. Reduce heat and place the lid on the pot and cook on a low heat for 20 minutes.

• While the rice is cooking, peel and slice your papaya into bite size pieces. Scoop out the passion fruit pulp out of the passion fruits and mix in with the papaya. Set aside for serving.

• Check the rice, mostly all the water should be evaporated by now. Remove from the heat and rest for 5 minutes. 

• Scrape the rice into a medium mixing bowl and fold in the yoghurt, palm sugar and salt with a wooden spoon or spatula until all ingredients are dissolved into the rice (be careful not to mash the rice). It should taste nutty and sweet, with a small undertone of saltiness.

• To serve, spoon 1 serve of rice into the centre of a serving bowl. Arrange the papaya and passionfruit on top of the rice and serve with a large dollop of the remaining yoghurt. Eat while warm.

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Pulled Mushroom Bao Buns

Pulled Mushroom Bao Buns

Recipe By Michael Weldon

Ingredients

• 2 tbsp butter

• 200 g Coles button mushrooms

• 200 g Coles swiss brown mushrooms

• 100 g Coles shimeji mushrooms 

Sauce

• 3 tbsp Mr Chen’s hoisin

• 3 tbsp Mr Chen’s oyster sauce

• 2 tbsp honey

• 2 tbsp black vinegar

• ½ tsp Coles Chinese five spice

• 1 garlic clove, grated

To Serve

• 8 Mr Chen’s bao buns

• pickles, sliced

• kewpie mayonnaise

Method

• On medium heat, add the butter and allow it to melt. Whilst melting, add the mushrooms and lightly fry in the butter.

• Combine the sauce ingredients and mix together until if forms a smooth consistency. Add the sauce into the pan with the buttered mushrooms, reduce the heat slightly and cook down.

• Steam the buns in a bamboo steamer as per the instructions on the packet.

• To serve, fill bao buns with the mayonnaise, pickles, mushroom mixture and top with a sprig of coriander. Best eaten immediately served hot.

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Slow Roasted Capsicum Marinated in Olive Oil and Feta

Slow Roasted Capsicum Marinated in Olive Oil and Feta

Recipe By Michael Weldon

Ingredients

• 3 red capsicums

• 3 yellow capsicums

• 1 block Coles Greek Style feta cheese

Olive Oil Marinade

• 1 cup Squeaky Gate extra virgin olive oil

• 2 sprigs thyme

• 4 garlic cloves, in skin and crushed

• ½ tsp chilli flakes

• sea salt

Method

• In a BBQ or over a flame on a gas hob, char the skin of the capsicums. Once blackened all over place in a bowl and cover in plastic wrap to steam. 

• In a small saucepan combine the oil, thyme, garlic, chilli flakes and a pinch of salt. Bring up to a gentle simmer then remove from the heat.  

• Once the capsicums have steamed for 10 - 15 minutes, peel the charred skin. Then cut open and remove the seeds, stem and ribs. Place into a large bowl. Crumble in some large pieces of feta and then pour over the warm oil mix. Make sure it's not hot otherwise it will melt the feta.

• Leave to marinate for a couple of hours or up to a week in the fridge.

• Serve as a side to roast meats or on toast as a great snack.

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Tandoori Chinese Broccoli

Tandoori Chinese Broccoli

Recipe By Michael Weldon

Ingredients

• 2 bunches Chinese broccoli

• 1 cup Jalna Greek yoghurt

• 2 tbsp Patak’s butter chicken paste

• 1 tsp smoked paprika

• 1 tbsp garlic, diced

• ¼ cup ghee, melted

• sea salt

• lemon juice

Method

• In a bowl mix the yoghurt, butter chicken paste, smoked paprika and garlic.

• Coat the Chinese broccoli in the paste and then place on the grill side of the bbq. As the broccoli cooks, baste with melted ghee as you turn. Cook until the broccoli has softened.

• Serve with a squeeze of lemon juice.

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Yoghurt & Strawberry Granitas

Yoghurt & Strawberry Granitas

Recipe By Courtney Roulston

Ingredients

Yoghurt Granita

• 2 cups Jalna creamy vanilla yoghurt

• 1 cup milk

• ¼ cup Australian honey

• pinch of salt 

Strawberry Granita

• 3 punnets strawberries, blended and strained

• ½ cup water

• 2 tbsp sugar

• pinch of salt

Burnt Butter Crumble

• 50 g butter

• ½ loaf stale sourdough, torn into tiny breadcrumbs

• 1 tbsp icing sugar

To Serve

• Jalna creamy vanilla yoghurt

• 1 punnet of strawberries quartered and seasoned with 1 tbsp caster sugar

Method

• In a bowl mix together the yoghurt granita ingredients until smooth. Pour into the chilled oven tray and freeze for 6 hours or overnight until solid.

• In a bowl mix together the strawberry granita ingredients until smooth. Pour into the chilled oven tray and freeze for 6 hours or overnight until solid.

• In a frypan, cook the butter until it browns. Add in the breadcrumbs and fry to golden, add the icing sugar then cool to room temp.

• To serve, place a spoon of yoghurt on the base of a bowl. Top with the strawberry pieces. Cover with the breadcrumbs. Using a fork, scrap and flake the frozen mixes into fluffy granita. Spoon oven the yoghurt granita to cover half the dish. Spoon over the strawberry granita to cover the other half of the dish so you can just see the 2 granitas. Enjoy!

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Michael's Bangers and Mash

Michael's Bangers and Mash

Recipe By Michael Weldon

Ingredients

• 6 Coles finest pork and cider sausages

Caramelized Balsamic Gravy

• 2 tbsp butter

• 1 large brown onion, sliced

• 2 garlic cloves, sliced

• ½ cup Squeaky Gate caramelised balsamic vinegar

• ½ tbsp vegemite

• 2 cups Coles real beef stock

• 1 tbsp plain flour, to mix into paste

• 1 tbsp butter, to mix into paste

• salt

• pepper

To Serve

• mashed potatoes

• chopped parsley, to garnish

Method

• Preheat an oven to 180 degrees (C).

• Cook the sausages in a pan on medium-high heat just to char the outsides. Lay the sausages onto a baking tray and roast in the oven for 8 minutes or until cooked.

• In a saucepan, fry the onions in butter until caramelised. Add in the garlic and cook until softened. Add in the balsamic vinegar and cook until evaporated. Add in the vegemite and stock, cook and reduce until the sauce thickens and reduces.

• In a small bowl rub the flour and butter together until combined into a loose dough. With the heat turned down to low, slowly whisk the flour and butter roux into the gravy in small pieces. Whish until thickened. Season gravy with pepper and a splash of more vinegar.

• Serve the sausages on a bed of mash potato topped with the gravy and garnish with some fresh parsley sprinkled on top.

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Smitten Apple & Fennel Salad with Mustard Yoghurt Dressing

Smitten Apple & Fennel Salad with Mustard Yoghurt Dressing

Recipe By Michael Weldon

Ingredients

• 2 smitten apples, sliced thinly

• 1 head of fennel, sliced thinly

• 2 shallots, sliced thinly

• ½ bunch dill, fronds picked

Dressing

• ½ cup yoghurt

• 2 tbsp dijon mustard

• 1 lemon

• ¼ cup olive oil

• salt

• pepper

Method

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

• In a large salad bowl mix the salad ingredients. Add the dressing and toss until the salad is coated in dressing.

• Serve on a platter and top with extra dill fronds.

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