Grandma's Five Spice Chinese Chicken

Grandma's Five Spice Chinese Chicken

Recipe By Louis Tikaram

Ingredients

• 8 bone-in, skin-on free-range chicken thighs

• 4 tbsp Coles Asia soy sauce

• 1 tbsp salt

• 1 tsp sugar

• 1 tsp Coles Chinese five spice powder

• 10 pieces star anise

• 1 piece cassia bark (or use cinnamon)

• 10 cloves

• 2 cloves garlic (minced)

• 2 tsp oil

• 1 tsp sesame oil

• 2 tbsp dry cooking sherry

Method

• Combine everything together in a large mixing bowl and with gloves, massage the chicken making sure the marinade is completely coating the chicken evenly under the skin. Marinate overnight for the tastiest result or for at least 1 hour.

• Preheat the oven to 180 degrees (C) and line a roasting tray with baking paper. Place the marinated chicken on the tray and roast for 35 - 40 minutes or until the chicken is golden brown.

• Serve with steamed rice and a vegetable along with the tasty roasting sauce.

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Grilled Fish Tacos with Jazz Apple Slaw

Grilled Fish Tacos with Jazz Apple Slaw

Recipe By Michael Weldon

Ingredients

• 4 pieces flathead (or similar white fish)

• 1 tsp cumin

• 1 tsp coriander powder

• 1 tsp smoked paprika

• pinch of salt

• 2 apples, sliced thinly

• ¼ Chinese cabbage, sliced thinly

• 2 spring onions, sliced thinly

• 2 tbsp mayo

• 1 tsp hot sauce

• 8 small tortillas

• 1 lemon, cut into wedges

• extra mayo

• extra hot sauce

Method

• Heat a bbq until smoking.

• Mix together the cumin, coriander, smoked paprika and salt. Sprinkle over the fish to coat.

• Pour some oil onto the bbq and add the fish. Cook until the rub is slightly blackened, and the fish is cooked through.

• In a bowl mix together the apple, cabbage, spring onion, mayo and hot sauce with a pinch of salt. Mix until combined and the ingredients are dressed.

• Warm the tortillas by toasting on the bbq until lightly charred.

• Serve the tortillas topped with slaw. Flake over the fish and then add extra mayo and hot sauce. Finish with a wedge of lime on the side.

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Beef Vindaloo Pie

Beef Vindaloo Pie

Recipe By Michael Weldon

Ingredients

• 800 g diced chuck steak

• 50 g plain flour

• 1 onion, diced

• 2 garlic cloves, diced

• 3 tbs Patak’s vindaloo paste

• 800 ml chicken stock

• 2 sprigs curry leaf

• extra virgin olive oil

• salt

• 2 sheets short crust pastry

• 6 sheets filo pastry

• 50 g melted butter

• 3 sprigs fresh curry leaf

Method

• Heat a large saucepan over a medium heat.

• In a small bowl coat the beef in the flour. Add a drizzle of oil to the saucepan then add in the beef. Cook until brown then removed and repeat until all the beef is cooked.

• Add another drizzle of olive oil then add in the onions with a pinch of salt. Cook until softened then add in the garlic and cook for another minute. Add in the Vindaloo paste and fry off for a few minutes.

• Add the beef back into the saucepan, add the stock then reduce the heat to a simmer and cook until the beef is tender and the gravy is thick, this should take an hour or so. Remove from the heat and fully cool the pie filling. 

• Line the base of a pie tin with the short crust pastry with a little bit of pastry hanging over the edge of the dish. Fill with the pastry with the pie filling to the top of the dish but no higher.

• Brush the filo sheets with melted butter and sprinkle over a couple of curry leaves. Fold the sheet in half and scrunch into a loose ball, place on top of the pie to cover a small part of the filling. Repeat the process until the entire top of the pie is covered with filo and there are lots of layers and height to the pastry.

• Place into a 180 degrees (C) oven and cook for 35 - 40 minutes until the pastry is golden and the filling has warmed through. Serve straight away.

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Confit Salmon With Broccolini

Confit Salmon With Broccolini

Recipe By Michael Weldon

Ingredients

• 4 pieces of salmon, skin off

• 1 ltr Squeaky Gate extra virgin olive oil

• 4 garlic cloves, bashed

• 2 bay leaves

• 2 rosemary sprigs

• 1 bunch broccolini

• 1 lemon, cut into wedges

• sea salt

• black pepper

Method

• Pour the oil in the pan and add garlic, bay and rosemary.

• Place the salmon into a pan so that it is covered by the oil and cook on low heat so that it is simmering for 15 minutes. You can test it with a skewer, if it goes through the fish without resistance it's cooked.

• Using a fry-pan and a little oil, lightly fry the broccolini for 2 minutes until it has just softened but still has crunch. Season with salt and lots of black pepper. 

• Remove the fish from the oil and drain.

• Serve the salmon on top of the broccolini with a pinch of salt and a wedge of lemon.

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Banana Blueberry Pancakes

Banana Blueberry Pancakes

Recipe By Lynton Tapp

Ingredients

• 2 cups Coles self raising flour

• 3 tbsp raw sugar

• pinch of salt

• 1 tsp baking powder

• 1/2 tsp all spice 

• 3 overripe bananas

• 1 cup of milk

• 1/2 cup of Jalna Greek-style yoghurt

• 2 tbs vegetable oil

• unsalted butter for cooking

• Jalna Greek-style yoghurt to serve

• 1 punnet of fresh blueberries

• Coles maple syrup

Method

• Start the recipe by sifting the self raising flour and baking powder into a large bowl, before adding a pinch of salt, the all spice and raw sugar. Set this bowl aside for now.

• In a seperate bowl add the bananas and mash with the back of a fork before adding the milk, yoghurt and vegetable oil. Add this mixture into the flour mix and gently fold the mix together using a spatula until just combined.

• Preheat a large non-stick pan over medium heat before adding a dollop of butter. Cover the base of the pan with the butter by swirling the pan. Now add your desired amount of pancake batter to the pan and cook for 2 minutes per side. You know when the pancake is ready to flip because you will start to see bubbles forming on the top side. Continue cooking the pancake batter following this process until you have made your desired amount, hopefully all of it, before placing the cooked pancakes onto a plate. Serve dolloped with Jalna yoghurt, fresh blueberries drizzled in maple syrup.

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Lemon Mustard Lamb Cutlets with Cucumber Salad

Lemon Mustard Lamb Cutlets with Cucumber Salad

Recipe By Courtney Roulston

Ingredients

• 8 Coles lamb cutlets

• 2 tbsp Squeaky Gate extra virgin olive oil

• sea salt and black pepper to taste

• 1 tbsp Dijon mustard

• 4 thyme sprigs, leaves picked

• 1 lemon

• 1 tsp honey

• 3 tbsp thick Greek yoghurt to serve

Cucumber Salad

• 250 g punnet Coles Qukes baby cucumbers  

• 4 red radish, sliced

• 12 pitted green Sicilian olives

• ¼ cup fresh mint, leaves picked

• ¼ cup dill, sprigs picked

Method

• Place the mustard, thyme, zest of ½ the lemon, honey, salt and pepper into a bowl and mix well. Toss the lamb cutlets through the mustard mixture to coat and set aside.

• Heat a grill pan over a medium-high heat. Drizzle the lamb cutlets with 1 tablespoon of oil and grill for 2 minutes each side, or until caramelised on the outside and cooked through. Remove from the pan and allow to rest for 2-3 minutes.

• Cut the cucumbers and radish and place them into a bowl. Lightly crush the olives and add them into the salad with the mint and dill. Squeeze over the juice of ½ lemon, remaining oil and a pinch of salt and pepper into the salad.

• Spoon the yoghurt onto a serving platter. Top with the salad and arrange the cutlets over the top before serving

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Korma Lamb Koftas With Mint & Cucumber Salad

Korma Lamb Koftas With Mint & Cucumber Salad

Recipe By Courtney Roulston

Ingredients

• 500 g Coles lamb mince

• 3 tbsp Patak’s korma paste

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

• 2 cups red cabbage, finely sliced

• 2 Lebanese cucumbers, sliced on the angle

• ½ bunch mint, chopped

• 1 lemon

• ½ cup Jalna Greek yoghurt

• 1 pack Patak’s plain naan bread, to serve

• 8 whole pickled chillies, from a jar

Method

• Preheat a bbq or frying pan over a medium heat. Mix the korma paste into the lamb mince and season with a pinch of sea salt. Roll the mixture into 4 large koftas, or 8 smaller ones and set aside.

• Place the red cabbage, sliced cucumbers, half the mint, 1 tablespoon of oil, juice and zest of ½ the lemon and a pinch of salt into a bowl. Toss well to coat and set aside to lightly pickle while you cook the lamb.

• Mix the remaining mint into the yoghurt with a pinch of salt and set aside.

• Drizzle the remaining oil over the koftas and cook, turning for 4 - 5 minutes or until fragrant and cooked through. Remove from the heat and rest for 2 minutes.

• Warm the naan breads on the grill for 1 - 2 minutes then tear half and place onto a serving platter.

• Top the naan breads with the mint yoghurt, cucumber salad, lamb koftas and pickled chillies. Drizzle with a little extra oil and serve with lemon wedges on the side.

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Spanner Crab Congee

Spanner Crab Congee

Recipe By Louis Tikaram

Ingredients

• 250 g raw jasmine rice

• 25 g ginger (fine brunoise)

• 25 g garlic (fine brunoise)

• 100 g eschalot (fine brunoise)

• 100 ml canola oil

• 1 l chicken stock (broth)

• 50 ml fish sauce

• ½ tsp white pepper

• 200 g picked spanner crab meat

• 10 g cut green shallots

Method

• Heat oil in a medium saucepan and gently sauté off ginger, garlic & shallot till golden.

• Add rice and cook till the pot starts to dry up, then add ½ a cup of stock.

• Repeat this method just like cooking a risotto.

• Once the rice is cooked and the consistency is still very runny, season with the fish sauce and white pepper.

• Add the crab meat and stir just to cook, 30 seconds to 1 minute.

• Serve immediately and garnish with cut green shallot and a sprinkle of deep fried eschalots.

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Lettuce Fennel Dill Slaw

Lettuce Fennel Dill Slaw

Recipe By Michael Weldon

Ingredients

• 3 Coles baby cos lettuce, shaved on a mandolin

• 1 head of fennel, shaved on a mandolin

• 1 red onion, shaved

• 1 bunch of dill leaves picked

Dressing

• ½ cup Squeaky Gate extra virgin olive oil

• ¼ cup Squeaky Gate apple cider vinegar

• 2 tbsp grain mustard

• ½ lemon, juice

• sea salt

• black pepper

Method

• In a large bowl or large plate with a lip on it, mix together all salad ingredients until combined.

• Mix together the dressing ingredients until evenly combined. Drizzle over the salad and enjoy immediately.

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Pork & Chive Dumpling Hot Pot

Pork & Chive Dumpling Hot Pot

Recipe By Michael Weldon

Ingredients

• 1 spicy hot pot soup base

• 2 ltr Coles real chicken stock (or water)

Dipping sauce

• 2 tbsp Coles Asia soy

• 1 tbsp Coles Asia sesame oil

• 2 tbsp black vinegar

• 2 tbsp chilli crisp

• ½ bunch coriander, chopped

• 2 spring onions sliced thinly

• 1 pack Mr Chen’s pork and chive dumplings

• 1 pack thinly sliced beef

• 1 pack silken tofu

• 1 pack fried tofu puffs

• 1 pack Coles shimeji mushrooms

• ¼ wombok cabbage, cut into chunks

• 1 bunch Coles choy sum, cut into pieces

• 1 pack Mr Chen’s egg noodles

Method

• Cook soup base in stock for 5 minutes on a gentle simmer.

• Mix together the ingredients for the dipping sauce until combined and set aside.

• Add dumplings to the simmering hotpot and cook for 8 minutes.

• Whilst the hot pot is simmering, arrange the hot pot serving ingredients neatly on a plate.

• To serve, guests may individually add in ingredients as they please and ladle the hot pot soup over.

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Mexican Spiced Savoury Oats With Fried Egg

Mexican Spiced Savoury Oats With Fried Egg

Recipe By Michael Weldon

Ingredients

• 2 chorizo, diced

• ½ red onion, diced

• 1 red capsicum, diced

• 1 yellow capsicum, diced

• 1 jalapeno diced

• 1 tbsp Coles smoked paprika

• 1 tsp Coles cumin

• 1 cup Red Tractor rolled oats

• 2 cups Coles real chicken stock

• sea salt

• Squeaky Gate extra virgin olive oil

• 4 free range eggs, soft boiled

Garnish

• coriander

• corn chips

Method

• In a frypan fry off the chorizo until the fat starts to come out. Add the red onion, capsicums and a drizzle of olive oil and fry until they begin to soften.

• Add the jalapeno, paprika and cumin, then toast for a minute. Add in the oats and stock. Cook for 3 - 5 minutes until the oats thicken and cook into a porridge texture. Taste and adjust seasoning to your liking.

• Serve in a bowl garnished with a soft boiled egg, coriander leaves, some crushed corn chips and a sprinkle of paprika.

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Steamed Silken Tofu With Chinese Sausage

Steamed Silken Tofu With Chinese Sausage

Recipe By Michael Weldon

Ingredients

• 1 tub silken tofu

• 2 spring onion, sliced thinly

• 2 chinese sausage, sliced thinly

Sweet n Spicy Dressing

• 2 tbsp soy sauce

• 2 tbsp black vinegar

• 1 tbsp shaoxing wine

• 1 garlic clove, grated

• 2 tbsp brown sugar

• 2 tbsp chilli crisp

• fried shallots

• 2 sprigs coriander, leaves picked

Method

• Turn the tofu out onto a serving dish then sprinkle over the spring onions and chinese sausage. Place into a large steamer basket and steam over a wok or saucepan. Steam for 10 minutes.

• In a saucepan combine the dressing ingredients, boil then simmer for 5 minutes.

• To serve, remove the tofu from the steamer and spoon over the dressing. Garnish with fried shallots and coriander.

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Chicken Tikka Masala Rice with Crispy Coconut Cashews

Chicken Tikka Masala Rice with Crispy Coconut Cashews

Recipe By Courtney Roulston

Ingredients

• 3 tbsp Squeaky Gate extra virgin olive oil

• ½ cup unsalted raw cashews

• 2 tbsp raw shaved coconut

• 280 g Coles skinless chicken thighs, roughly diced

• 1 brown onion, sliced

• 2 tbsp Patak’s tikka masala paste

• 1 large yellow capsicum, sliced into strips

• 2 cups green beans, trimmed, sliced into 8 cm lengths

• 4 cups day-old steamed basmati rice

• 1 lime, to serve

Method

• Heat the oil in a wok over a medium heat. Add the cashews and cook for 2 minutes or until starting to turn golden. Add in the coconut and cook until golden. Remove everything with a slotted spoon and place on a plate lined with a paper towel to drain.

• Keep the same oil in the wok and place back onto a medium heat. Add in the onion and cook for 2 - 3 minutes or until nearly golden in colour. Add in the chicken and a pinch of salt to season. Cook, stirring occasionally for 5 minutes, or until the chicken is cooked through.

• Add in the tikka masala paste and cook until fragrant before adding in the capsicum and green beans. Stir-fry for 2 minutes to cook the vegetables then add in the rice and toss for a further 2 - 3 minutes to warm everything through and coat the rice in the curry paste.

• Divide the rice amongst serving bowls and scatter with the crispy cashew mixture and serve with lime wedges on the side.

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Envy Apple & Mustard Ketchup

Envy Apple & Mustard Ketchup

Recipe By Michael Weldon

Ingredients

• 8 apples, peeled and diced

• 2 brown onions, diced

• 2 garlic cloves, sliced

• ½ cup apple cider vinegar

• ¼ cup brown sugar

• 2 tbsp worchestershire sauce

• 1 tbsp mustard powder

• salt

• extra virgin olive oil

• 2 tbsp grain mustard

Method

• In a large saucepan, fry off the onion with a pinch of salt until soft. Add in the garlic and fry for a minute or so. Add in the apple, cook until soft and tender.

• Add in the vinegar and reduce by half. Add in the sugar, worcestershire, mustard powder and a pinch of salt. Stir to combine all the ingredients then add 1 cup of water. Turn the heat down to low and cook until everything has broken down.

• Blend until smooth. Taste and adjust the seasoning to your liking. Add in the grain mustard, stir through and then store in a jar in the fridge.

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Radish Pesto

Radish Pesto

Recipe By Courtney Roulston

Ingredients

• 2 bunches really fresh radishes with green tops attached

• ½ cup basil leaves

• ½ cup mint leaves

• 1/3 cup pepita seeds

• 1 small clove garlic, peeled

• juice and zest of 1 small lemon

• sea salt to taste

• 30 g parmesan cheese, roughly chopped

• 1/3 cup (80 ml) extra virgin olive oil, plus a little extra to serve

Method

• Place the radish bunches into a large bowl of chilled water and gently wash to remove any dirt. Remove the radishes and drain them well.

• Cut the green tops from the radishes and place them into the jug of a stick blender along with the basil, mint, pepita seeds, garlic, lemon zest, lemon juice, a pinch of salt, parmesan cheese and oil.

• Blitz the mixture until it is bright green and fragrant. Add a little extra oil if the mixture needs loosening.

• Slice the radishes into halves and place them onto a serving dish. Place a few spoonfuls of the pesto into a serving bowl and drizzle with a little extra oil on top before serving.

• *Use the pesto for topping toast, drizzling onto salads, with grilled meats or just eaten as a dip.

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Confit Tomato Salad with Ricotta & Balsamic

Confit Tomato Salad with Ricotta & Balsamic

Recipe By Courtney Roulston

Ingredients

• 3 x 250 g packs cocktail cherry truss vine tomatoes

• 2 cups Squeaky Gate extra virgin olive oil, or enough to just cover the tomatoes

• sea salt and black pepper to taste

• 2 eschalots, peeled, sliced into rings

• 2 cloves garlic, smashed

• 4 sprigs thyme

• 250 g fresh ricotta cheese (from the Coles deli)

• ¼ cup basil leaves to serve

Balsamic Dressing

• ½ cup Squeaky Gate balsamic vinegar

• 1 tbsp honey

• sourdough bread to serve

Method

• Heat a hooded BBQ to a medium heat. Place the tomatoes on their vines into a small heat proof tray with high sides - you want them to fit in snug so they can easily be covered with oil. Add in the shallots, garlic, thyme and a pinch of sea salt.

• Place the tomatoes into the BBQ and leave to gently cook for 50 minutes - 1 hour, or until the tomatoes are starting to blister, but still holding their shape and the garlic and shallots are soft.

• To serve, carefully place the tomatoes onto a serving platter along with the garlic, onions and thyme. Crumble over chunks of the ricotta cheese and then spoon over a generous amount of the tomato oil. Season with salt and pepper then generously scatter with the balsamic dressing and basil leaves. Serve with bread for mopping up the juices.

• *Any leftover tomato oil can be used on pastas, soups, dips or salads.

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Harissa Cauliflower

Harissa Cauliflower

Recipe By Frankie Cox

Salad Ingredients

• 1 cup spinach

• 1 cup cooked sorghum

• 5 - 6 florets roasted cauliflower (roasted with extra virgin olive oil)

• 5 - 6 cherry tomatoes, halved
  ¼ cup finely diced red onion

• 1 tbs tiny capers (in brine but drained)

• 1 cup firm feta, small cubes
  ¼ cup toasted almonds

Harissa Mix

• 2 tbsp ground cumin

• 2 tbsp ground coriander

• 2 tbsp ground sweet paprika

• 1 tsp cayenne pepper or chilli powder

Dill Yoghurt Dressing

• 1 cup Greek/natural yoghurt

• 1 bunch dill, finely chopped

• 1 small clove garlic, minced

• ½ tbsp dijon

• ¼ cup lemon juice

• ¼ cup extra virgin olive oil

Method

• To make the harissa cauliflower, using some olive oil and the harissa mix sprinkled on top, roast in oven on 180 degrees (C) until golden. Allow to rest until cooled to room temperature.

• Toss the salad ingredients together until combined.

• To make the dressing, mix the ingredients until combined. Make sure you use chopping and not an electric bullet mixer as you want the herbs to remain roughly chopped.

• Mix all together and serve straight away

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Easy Strawberry Mousse

Easy Strawberry Mousse

Recipe By Courtney Roulston

Ingredients

• 300 g fresh strawberries, plus a few extra to garnish

• 1/3 cup caster sugar

• 300 g cold thickened cream

• 1 tsp vanilla bean paste

• 2 tbsp flaked almonds, toasted

Method

• Remove the hull from the strawberries and slice them in half. Place them into the jug of a stick blender with the caster sugar and blitz until they are a puree.

• Place the cold cream and vanilla bean into a bowl and whip until stiff peaks form.

• Place a few tablespoons of the puree into the base of serving glasses.

• Fold ½ cup of the strawberry puree through the cream until smooth.

• Divide the cream mixture into the serving glasses and top with a few extra sliced fresh strawberries and toasted almonds before serving. 

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Bush Tomato Slow Braised Lamb Shank

Bush Tomato Slow Braised Lamb Shank

Recipe By Nornie Bero

Ingredients

• 2 - 4 lamb shanks

• ½ tsp cardamon

• ½ tsp cinnamon

• 1 tsp turmeric

• 1 tsp bush tomato

• 1 tsp pepperberry

• 2 tbsp lime zest and lemon zest

• 5 dates, chopped

• 400 g passata

• 1 l vegetable stock

• 1 onion

• sea salt, to season

Method

• Pre heat oven on 180 degrees (C). 

• Marinate the shanks with cardamon, cinnamon, turmeric, bush tomato, pepperberry and salt for 30 minutes.

• In a large cast iron pot that can be placed in the oven, sear of shanks each side for 2 mins.

• Add onions lemon and lime zest, chopped dates and cook off for 2 mins. Add the passata and veggie stock until it’s simmering.

• Cover the shanks in the pot with baking paper and foil, shut off with a lid and place in oven for 1 hour and 45 mins until the meat is falling off the bone.

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Lamb Mince Rogan Josh

Lamb Mince Rogan Josh

Recipe By Michael Weldon

Ingredients

• 500 g Coles lamb mince

• 1 red onion, diced

• 3 tbsp Patak’s rogan josh paste

• ½ cup yoghurt

• 2 tomatoes diced

Garnish Salad

• 3 baby cucumbers sliced thinly

• 1 small red onion, sliced thinly

• ½ bunch coriander, leaves picked

• 1 tsp coriander powder

• 1 tbsp white vinegar

• 2 tbsp Squeaky Gate extra virgin olive oil

• sea salt

• steamed rice, to serve

Method

• In a large frypan, brown off the lamb mince, then remove from pan. In the same pan, fry off the onion, add a pinch of salt, add garlic.

• Add in a couple of tablespoons of olive oil to fry off the rogan josh paste. When fried, add the mince and onion back into the pan. Add in the yoghurt and ½ a cup of water. Cook the mince at a gentle simmer until tender.

• Add in the tomatoes and a pinch of sea salt, cook for a couple more minutes until the tomatoes softens.

• In a bowl mix together the salad ingredients.

• Serve the rogan josh on steamed rice with the salad on top to garnish.

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