Yoghurt Tortilla with Cheese and Zucchini

Yoghurt Tortilla with Cheese and Zucchini

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 20 mins

Ingredients

• 1 cup plain flour

  ½ cup Greek yoghurt

  Pinch of salt

  Zucchini & Squash filling

  1 red onion, sliced thinly

  1 zucchini, sliced thinly

  2 yelloe squash, sliced thinly

  1 jalapeno, sliced thinly

  1tsp cumin powder

  1tsp coriander powder

  1tsp smoked paprika

  Lime and mint salsa

  2 limes, juice

  ½ bunch mint

  ½ bunch coriander

  1 garlic clove

  ¼ cup oil

  Pinch of sea salt

  Garnish

  ¼ bunch mint

  ¼ cup toasted sunflower seeds

Method

• Combine the flour and yoghurt and mix into a ball of dough. Cover and rest in the fridge for 30 minutes.

  In a frypan cook the onion in oil and salt until soft. Add in the zucchini, squash, jalapeno and spices, fry off until the zucchini is soft but still has a little bite. Season with salt and keep warm.

  In a jug combine the lime and mint salsa ingredients. Blend with a stick blender until smooth.

  Remove from the fridge and divide into 6 pieces. Roll into balls, then flatten into tortillas with a rolling pin.

  Cook in hot dry pan until puffed and lightly golden and flip to cook the other side. As soon as you flip the tortilla sprinkle over the mozzarella cheese and leave to melt.

  Add in the zucchini filling, spoon over the mint salsa and finish with toasted sunflower seeds and fresh mint.

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envy™ Apple and Cheddar Stuffed Chicken Breast

envy™ Apple and Cheddar Stuffed Chicken Breast

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 20 mins

Ingredients

• 1 Envy™ apple, grated

  150g smoked cheddar

  1 onion, diced and fried until soft

  4 thyme sprigs, picked

  ¼ cup bread crumbs

  Salt

  Pepper

  2 Chicken breasts, pocket cut into breast to be stuffed with apple and cheese

  1cup flour

  1tsp salt

  1tsp pepper

  6 eggs

  2 cup panko bread crumbs

  ¼ bunch parsley. chopped

  Oil for frying

Method

• In a bowl mix together the stuffing ingredients.

  Place the stuffing into the pocket cut ontp the chicken.

  In a bowl combine the breadcrumbs and parsley. Season the flour with salt and pepper. Whisk the eggs.

  Crumb the chicken breast starting with flour, then egg then bread crumbs.

  Fry the stuffed chicken breasts in hot oil until golden brown and cooked through.

  Serve with a side salad and a wedge of lemon.

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Mr Chen’s Thin Egg Noodle Salad

Mr Chen’s Thin Egg Noodle Salad

Ingredients

• 200g Mr Chen’s thin egg noodles

  1 telegraph cucumber seeded and sliced thin.

  1 cup halved cherry tomatoes

  1 cup picked mint leaves.

  1 cup picked coriander leaves.

  1/4 cup roasted peanuts, roughly chopped.

  Thai dressing

  1 stalk lemongrass finely chopped.

  2 small red chillies finely chopped.

  1/4 cup fish sauce

  1/4 cup lime juice

  2 tbsp sugar

Method

• Bring a large pot of water to the boil, add noodles and boil for 4 minutes till noodles are tender, strain and plunge in ice water to cool the noodles down.

  While the noodles are cooling whisk together lemongrass, chilli, fish sauce, lime juice and sugar together.

  Stain noodles and place in a large mixing bowl.

  Pour over the dressing and add cucumber, tomato, mint and coriander.

  Toss to combine, serve up and Sprinkle with nuts over the top.

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Tomato & Garlic Sauce

Tomato & Garlic Sauce

Ingredients

• 2 tbsp extra-virgin olive oil

  3 or 4 garlic cloves, peeled and finely chopped

  salt, to taste

  1 kg tomatoes (or 3 tins of whole tomatoes), roughly chopped

  ½ tsp sugar

  freshly ground black pepper, to taste

Method

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

  Heat the oil in the frying pan and add garlic and a pinch of salt. Cook for30 seconds.

  Add tomatoes, sugar and pepper.

  Cook for at least 10 minutes, and up to 30 minutes. The final cooking timedepends on the time you have available and the type of flavour you want thesauce to have: less cooking results in a fresher flavour, while longer cookingresults in a deeper, more intense flavour.

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Korean Fried Chicken Bao Buns

Korean Fried Chicken Bao Buns

Recipe by Courtney Roulston

Serves – 4
Prep Time – 10 Minutes
Cooking Time- 20 Minutes

Ingredients

• 8 Mr Chen's bao buns

  4 free-range chicken thighs, cut into 1cm strips

  Sea salt

  Black pepper

  ½ cup corn flour

  ½ cup plain flour

  Oil for frying

  1 tbsp white sesame seeds, toasted

  1 Lebanese cucumber, sliced

  1 carrot, peeled, julienned

  Sticky Sauce

  ¼ cup Mr Chen’s soy sauce

  1 tbsp honey

  1 tbsp Mr Chan’s rice wine vinegar

  1 tbsp gochujang

  1 clove garlic, minced

  1 tbsp tomato ketchup

Method

• Bring a wok of water up to the boil then place a steamer basket on top.

  Place the flours into a mixing bowl then season the chicken strips with salt and pepper. Coat the chicken in flour, shaking off any excess. Heat the oil to 180 degrees in a small pot and fry the chicken in batches for 5 minutes, or until cooked through and golden. Drain on paper towel and repeat with all the chicken.

  Place the bao buns into the steamer for 8-10 minutes, or until soft and fluffy. Meanwhile, place the sticky sauce ingredients into a small pot with 1/3 cup of water and bring up to a simmer. Cook for 5-6 minutes, or until thickened and sticky.

  Place the fried chicken, cucumber, and carrot into the warm bao buns. Spoon over a little of the sauce and sprinkle with sesame seeds before serving.

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Sticky Chicken Wings

Sticky Chicken Wings

Recipe by Louis Tikaram

Ingredients

• 12 Coles chicken wings

  2L vegetable oil

  3 tbsp sea salt

  Sticky Sauce

  1/3 cup hoisin sauce

  1/3 cup Sriracha sauce

  1/3 cup freshly squeezed orange juice

  2 tbsp oyster sauce

  2 tbsp black bean sauce

  2 tbsp rice wine vinegar

Method

• Place the chicken wings and salt in a large saucepan and cover with cold water. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer rapidly for 15 minutes until the wings are fully cooked. Drain, cool, and refrigerate overnight to allow the skin to dry.

  For the sticky sauce, combine all the sauce ingredients in a bowl and set aside.

  Heat the vegetable oil in a large saucepan or deep fryer to 180°C. Deep-fry the wings until they are super crispy and golden brown (around 10 minutes). Season with salt, then toss the wings in the sticky sauce and serve hot.

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Strawberry French Toasted Sandwich

Strawberry French Toasted Sandwich

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 10-12 mins

Ingredients

• 1 punnet of strawberries, sliced into thin rounds

  1 tub of Coles ricotta cheese

  ¼ cup Coles honey

  Zest of 1 lemon

  8 slices of Coles Brioche

  2 eggs

  ½ cup milk

  1 tsp vanilla bean paste

  1 tsp Coles honey

  1 tub of vanilla ice cream

Method

• In a bowl, combine the ricotta, honey, and lemon zest, mix until smooth.

  In a separate bowl, whisk eggs, milk, vanilla bean paste and a splash of honey.

  Spread a slice of brioche with the ricotta mixture, add a layer of strawberry slices, and then add another slice to make a sandwich. Repeat to make all 4 sandwiches.

  Dunk the sandwiches in the egg mixture.

  In a frypan over medium heat, melt some butter, then fry the sandwiches until golden, then flip.

  Serve the sandwiches topped with ice cream.

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Kung Pao Prawns

Kung Pao Prawns

Recipe by Brent Draper

Serves – 2

Ingredients

• 10-12 large green prawns

  1/2 brown onion

  Bunch spring onions

  Red/green capsicum

  1 knob ginger

  4-5 garlic cloves

  Coles Dried mild long red chillies

  1/2 tsp sichuan peppercorns

  1/2 cup unsalted peanuts

  2 tbs Coles soy sauce

  1 tsp dark soy sauce

  Chinese black rice vinegar

  1 tbs sugar

  1 tsp corn starch

  1 tsp Coles sesame oil

  Bunch coriander

  Lime

  Dried shallots

  Coles black pepper

  Coles sea salt

Method

• Prep vegetables by slicing the onion thin and roughly chopping spring onions and capsicums.

  Finely dice ginger and garlic and roughly chop dried mild red chilli.

  De-shell and devein prawns, leaving the heads on.

  Season prawns with salt and pepper.

  In a wok or large frying pan on medium heat, quickly dry roast unsalted peanuts and set to the side.

  Add some oil to the pan and add prawns, cooking for 1-2 minutes and not cooking the prawns the entire way through. Set to the side.

  Add dark soy, Chinese black rice vinegar, sugar, corn starch, sesame oil into a small container and mix well. Leave to the side.

  Crush up Sichuan peppercorns by using a rolling pin and leave to the side.

  In the same wok, drizzle in some oil and fry off onion and dried chilli’s.

  Once onion softens, add in capsicum, ginger, garlic and Sichuan peppercorns and stir through.

  Pour in sauce, and add prawns back into the fry pan along with the peanuts.

  Leave to cook until sauce starts to thicken.

  Once cooked, place prawns in a bowl and add on coriander, lime and dried shallots to serve.

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Grilled Zucchinis with Mozzarella & Warm Balsamic Oil

Grilled Zucchinis with Mozzarella & Warm Balsamic Oil

Recipe by Courtney Roulston

Dietaries – vegetarian, meat free, gluten free
Serves – 4 as a side
Prep Time – 10 mins
Cooking Time – 15 mins

Ingredients

• ¾ cup Squeaky Gate extra virgin olive oil

  1 clove of garlic, peeled and grated

  2 tbs Squeaky Gate balsamic vinegar

  1 tsp Coles honey

  4 large green zucchini

  1 long red chili

  Sea salt

  Black pepper

  1 x 250 g tub fresh buffalo mozzarella ball

  2 tbs roasted cashews, gently crushed

  ¼ cup basil leaves, picked

Method

• Place ½ cup of the oil, garlic, balsamic vinegar, and honey into a small pot and place it on low heat on the griddle pan to gently warm through.

  Heat a BBQ or grill pan over medium heat. Cut the zucchinis into irregular chunks in a rolling chop then drizzle them with the remaining oil and season with sea salt. Grill the zucchinis and chili for 6-8 minutes, or until charred and tender.

  Slice the chili into rings, then arrange the zucchinis onto a serving platter and break over the mozzarella cheese. Scatter the chili over the top, then spoon over the balsamic oil. Garnish with cashews and basil before serving.

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Crushed Cucumber Salad

Crushed Cucumber Salad

Ingredients

• 2 telegraph cucumber

  ¼ teaspoon Coles Sea salt

  2 cloves garlic - minced

  1 tablespoon Coles light soy sauce

  ½ tablespoon black Chinkiang vinegar

  1 teaspoon Coles sesame oil

  1 pinch Coles sugar

  1 tsp chilli oil

  1 tablespoon toasted white sesame seeds.

Method

• Wash the cucumbers under cold water, then use the side of a knife/rolling pin or mallet to crush then flat on a chopping board, once it is nice and flat cut it into bite-sized pieces and chop off the stem.

  Transfer the cut cucumber to a medium mixing bowl and sprinkle evenly with salt.

  Leave to marinate for 10 minutes then drain the water.

  Add light soy sauce, black vinegar, sesame oil, sugar, minced garlic and chilli oil.

  Toss well and season with sesame seeds.

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envy™ Apple Tuna Tartar, Dill & Chive Oil with Macadamia Cream

envy™ Apple Tuna Tartar, Dill & Chive Oil with Macadamia Cream

Serves – 4

Ingredients

• 400g sashimi grade tuna, blood line removed and wrapped tightly in clingfilm

  ½ cup extra virgin olive oil, plus extra for garnishing

  ¼ bunch dill (30g), chopped plus extra dill fronds for garnishing

  1/4 bunch chive (20g)

  2 envy™ apples, chilled

  4 radishes, washed and chilled

  2 tablespoons (30g) salted Lilliput capers, rinsed, drained and dried

  Macadamia cream

  1 cup (130g) macadamias, soaked in one cup of boiling water from the kettle for 30 mins.

  1 tablespoon apple cider vinegar

  ¼ cup grape seed oil

  ½ teaspoon salt flakes

Method

• Place the wrapped tuna in the freezer for 30 minutes to help firm it up.

  Make the macadamia cream by draining away the water and adding the softened nuts to a blender along with the vinegar, olive oil, salt flakes and half a cup of water (preferably filtered). Blitz until super smooth, adding extra salt and some pepper to taste. Scrape out into a bowl and set aside to chill in the fridge.

  Wash and dry the blender and add the chopped dill, chives, and olive oil and blitz until super smooth and bright green. Strain through muslin.

  Finely slice the cheeks of the envy™ apples and radishes on the mandolin or with a very sharp knife.

  Remove the fish from the freezer, unwrap, and cut into .5cm slice with said sharp knife.

  Place a swodge of chilled macadamia cream on each plate and build up the tuna, envy™ apple and radish.

  Dress with some drips of dill oil and dill fronds and some salt flakes and freshly ground pepper.

  Add a tablespoon of oil to a small pan and fry the capers for a minute or two until crisp, then sprinkle over the top and drizzle over some olive oil, salt flakes and freshly ground pepper.

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Spiced Plum Jam

Spiced Plum Jam

Recipe by Michael Weldon

Prep Time – 10 mins
Cook Time – 30 mins

Ingredients

• 600g Montague Tree Plums, diced

  200g caster sugar

  1 cinnamon quill

  2 star anise

  2 pieces of orange peel

  ¼ cup coconut rum

  Pinch of salt

  1 piece of cheese cloth

  1/2 lemon cut into wedges

Method

• In a large saucepan combine the plums, sugar, cinnamon, star anise, orange, rum and a pinch of salt. Tie the lemon wedges into a parcel. Add that to the mixture. Place over a low heat and cool stirring occasional until the jam thickens and everything is cooked together.

  Pour jam into a sterilised jar. Allow to cool and serve with toast or scones.

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Banana & Oat Honey Buzz Smoothie

Banana & Oat Honey Buzz Smoothie

Recipe by Courtney Roulston

Dietaries – Vegetarian, dairy-free
Serves – 2
Prep Time – 15 mins

Ingredients

• ½ cup Red Tractor rolled oats

  1 tbsp Red Tractor chia seeds

  2 cups unsweetened oat milk

  Juice of ½ orange

  2 bananas, peeled, roughly chopped plus one extra to garnish

  1 cup ice

  1 tsp ground cinnamon

  1 tbsp honey, plus extra to serve

Method

• Place the oats, chia seeds, milk, and orange juice into the jug of a high-speed blender and let them sit for 5 minutes to soften.

  Add the banana, ice, half the cinnamon, and honey. Blitz until smooth and creamy.

  Drizzle some honey around the inside edge of two serving glasses, then sprinkle with cinnamon so it sticks to the honey and coats the glass.

  Pour the smoothie into the serving glasses and garnish with sliced banana and chia seeds.

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Quick Japanese Chicken Curry

Quick Japanese Chicken Curry

Recipe by Louis Tikaram

Ingredients

• ¼ cup Squeaky Gate extra virgin olive oil

  4 diced chicken thigh fillets

  1 small onion diced

  1 large carrot diced

  1 large potato diced

  1 tbsp butter

  1½ tbsp plain flour

  2 tbsp hot curry powder

  2 cups Coles chicken stock

  2 tbsp Coles soy sauce

  1 tbsp Coles honey

  1 cup coriander leaves

Method

• In a medium-sized saucepan, heat the olive oil and cook the chicken on high heat. Add the onion, carrot, and potato and cook until they are just cooked, for about 10 to 12 minutes.

  Remove the cooked ingredients from the pot without cleaning it. Add butter to the same pot and cook for a few minutes until it darkens to a golden colour. Add flour and stir for 2 minutes. Then, add curry powder and mix well.

  Gradually add the stock, stirring constantly. Return the cooked ingredients back to the pot.

  Bring the mixture to a simmer over medium heat and season with salt, soy sauce, and honey.

  Garnish with coriander and serve with rice.

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Chicken & Mushroom Ragu Spaghetti

Chicken & Mushroom Ragu Spaghetti

Serves - 4

Ingredients

• 1pkt San Remo Spaghetti

  200g chicken mince

  250g button mushrooms, sliced finely

  1 small white onion, diced finely

  2 garlic cloves, sliced thinly

  4 sprigs of lemon thyme, chopped finely

  1 x jar of tomato passata

  2tbs porcini mushroom powder

  1 cup vegetable stock

  ½ bunch of basil

  ½ cup olive oil

  ½ cup grated parmesan

  Salt & pepper

Method

• Cook pasta as per packet directions.

  In a large pan, heat olive oil on medium heat. Add onion, garlic, lemon thyme, chicken and cook for 3 to 5mins.

  Next, place mushrooms into pan and sauté for 2 to 3mins.

  Add porcini, tomatoes, stock and reduce heat to a simmer. Cook for 8mins or until sauce has thickened.

  Season the sauce with salt and pepper.

  Tear basil leaves and add to pan. Finally strain pasta and toss through the sauce.

  Serve with grated parmesan.

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Charred Lettuce with Nam Prik

Charred Lettuce with Nam Prik

Recipe by Courtney Roulston

Dietaries – gluten-free, meat-free
Serves – 4
Prep Time – 10 minutes
Cooking Time – 5 minutes

Ingredients

• 1 medium iceberg lettuce, cut into 6 thick wedges

  1 tbsp Squeaky Gate extra virgin olive oil

  Sea salt

  2 tbsp roasted peanuts, roughly chopped

  1/3 cup coriander, sprigs picked

  Nam Prik

  1 clove garlic

  1 tbsp ginger, peeled, chopped

  1 long red chilli, roughly chopped

  1 tbsp fish sauce

  2 tsp brown sugar

  Juice of 1 lime

  1/2 vine tomato, peeled, chopped

Method

• To make the Nam Prik, place everything into a small food processor and blitz until it is well combined. Taste for balance and set aside.

  Heat a griddle pan over high heat. Drizzle the oil and a pinch of salt over the lettuce and cook for 1-2 minutes or until the lettuce is charred and smoky on the outside.

  Arrange the lettuce onto a serving platter, then spoon over the Nam Prik while the lettuce is still warm. Garnish with peanuts and coriander before serving.

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Barramundi in Thai Style Buerre Blanc

Barramundi in Thai Style Buerre Blanc

Recipe by Michael Weldon

Serves - 2
Prep Time - 5 mins
Cook Time - 10 mins

Ingredients

• Kaffir lime

  Sliced Chilli

  2 x fillets of Barramundi

  White wine

  Chicken stock

  Fish Sauce

  Block of Butter

  Lime

  Coriander

  Salt & Pepper

Method

• Heat a grill pan over a high heat. Drizzle the pan with oil and add fish skin side down. Press fish down on pan for the first 30 seconds to maintain good coverage to pan. Cook skin side down for 70% of cooking time.

  Look for fish to change colour to see if it is cooked half through.

  Flip fish once cooked half through and cook on second side for 1-minute.

  Remove fish and rest.

  Beurre Blanc Sauce

  In a pan reduce white wine, chicken stock , white wine , vinegar to a third.

  Heat up base and add cube of butter at a time and whisk until thick.

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Olive Oil Fried Eggplant with Spicy Olive Sauce

Olive Oil Fried Eggplant with Spicy Olive Sauce

Recipe by Michael Weldon

Serves - 4
Prep Time - 10 mins
Cook Time - 20 mins

Ingredients

• 2 eggplants, peeled and cut into slices

  Squeaky Gate olive oil

  Sea salt

  Black pepper

  Spicy Olive Sauce

  1 onion, diced

  1 garlic clove

  1 tin of tomatoes

  1 tsp Coles red chili flakes

  200 g pitted green olives

  Garnish

  Picked rosemary and thyme

  Green chili

  Parmesan

Method

• In a saucepan, fry the diced onion and garlic in olive oil. Once softened, add the red chili flakes and quickly toast them.

  Add the tin of tomatoes to the saucepan with a pinch of salt and half a can of water. Simmer for 5 minutes until the mixture thickens. Then, add the green olives and season the sauce to your liking.

  In a separate frying pan, shallow fry the eggplant slices in olive oil until they are cooked through. Then, transfer the eggplant to the tomato sauce and cook for an additional 5 minutes so that the eggplant can soak up the flavours of the sauce.

  Serve the olive oil fried eggplant with the spicy olive sauce, and top it with picked rosemary, thyme, green chili, and Parmesan.

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Nectara Sangria

Nectara Sangria

Ingredients

• 4-5 Nectara nectarines, sliced

  750ml non-alc Sparkling red wine (such as sparkling ruby cabernet)

  4-5 sprigs mint

  3-4 sprigs tarragon

  1 quill cinnamon

  4-5 star anise

Method

• Fill a 1 litre jug with ice, interspersing with the nectarine slices, herbs and spices.

  Sploosh in the sparkling wine, and leave everything to get friendly for at least half an hour before serving.

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Radicchio with Yogurt Ranch

Radicchio with Yogurt Ranch

Recipe by Michael Weldon

Serves - 4
Prep Time - 5 minutes
Cook Time - 5 minutes

Ingredients

• 2 radicchio, cut into quarters lengthwise to get 8 wedges

  2 baby cos lettuce, cut into quarters lengthwise to get 8 wedges

  Yogurt Ranch

  2 cups Jalna Greek Yoghurt

  1 tsp Coles onion powder

  1 tsp Coles garlic powder

  1 bunch of fresh dill, finely chopped

  1 tbsp apple cider vinegar

  1 tbsp Coles Dijon mustard

  Pinch of salt

  Pinch of black pepper

  Garnish

  Squeaky Gate extra virgin olive oil

  Chopped smoked almonds

  Pickled red onions

  Chopped chives

Method

• In a bowl, combine the ingredients for the yogurt ranch dressing. Mix them together well.

  To serve, arrange the radicchio and lettuce wedges side by side, alternating them. Drizzle the yogurt ranch dressing generously over the wedges. Sprinkle with chopped smoked almonds, pickled red onions, and chopped chives.

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