Olive Oil & Lemon Marinade

Olive Oil & Lemon Marinade

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – Depends on what you marinate

Ingredients

• 1 cup Squeaky Gate extra virgin olive oil

  2 lemons, juice and zest

  4 garlic cloves, grated

  2 thyme sprigs, leaves picked

  2 rosemary sprigs, leaves picked

  1 tsp dried oregano

  1 tomato, juice and seeds squeezed

  1 tsp salt

  1 tsp black pepper

  1 chicken, butterflied

Method

• In a bowl, mix together the marinade ingredients. This marinade works great with chicken, pork, or even lamb.

  Marinate the chicken in the olive oil mixture overnight in the fridge.

  Remove the chicken from the fridge and allow it to come to room temperature.

  Heat a frying pan over medium-high heat or heat the flat plate of the BBQ. Season the chicken with sea salt and place it skin side down in the pan or on the BBQ. Cook until the skin is golden and crisp. Flip the chicken and continue cooking until it is cooked through.

  Serve the marinated chicken with your favorited salad.

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Wattleseed Lokma with Strawberry Gum Syrup

Wattleseed Lokma with Strawberry Gum Syrup

Recipe by Nornie Bero

Ingredients

• 1 tsp instant dry yeast

  3.5 cups all purpose flour

  1 tbs sugar

  2 cups luke warm water

  Pinch salt

  2tsp wattleseeds

  Macadamia ½ cup

  Pistachio ¼ cup

  Strawberry gum Syrup

  2 tbs strawberry gum

  2 cups water

  2.5 caster sugar

  1 tbs lemon juice

  1 lemon peel

  ½ peppperberries

  500ml veggie oil

Method

• On a mid to high heat, place water, sugar and strawberry gum in a small pot bring to boil until sugar is dissolved. Then add lemon juice, lemon peel and pepperberry bring to boil until lightly syrup.

  Mix flour, yeast, sugar, salt and wattleseed together add luke warm water slowly until you have a sticky dough set aside to proof for 1hour.

  Heat oil for frying. Stir proofed dough with a spatula to help release the air in the dough. Oil; hands grab some dough in the palm of your hand and squeeze small ball shaped dough ball between your thumb and forefinger and pop balls into the frying oil until golden brown.

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Spiced Lamb & Yoghurt Pasties

Spiced Lamb & Yoghurt Pasties

Recipe by Courtney Roulston

Serves – Makes 12
Prep Time – 15 minutes
Cooking Time- 30 minutes

Ingredients

• 1 tbsp Squeaky Gate extra virgin olive oil

  ½ brown onion, diced

  2 cloves garlic, crushed

  1 tbsp ginger, grated

  350 g lamb mince

  1 large potato, diced

  3/4 cup carrot, grated

  Coles sea salt

  Coles Black pepper

  1 tbsp curry powder

  ½ cup frozen peas

  1 cup Jalna Greek yoghurt

  1 cup mint leaves, chopped

  3 sheets store-bought shortcrust pastry

  1 egg for brushing

Method

• Preheat the oven to 200 degrees C. Heat the oil in a large non-stick frying pan over a medium heat. Cook the onion, garlic, and ginger for 2 minutes, or until softened and fragrant. Add in the lamb mince and cook, breaking up with the back of a spoon for 3-4 minutes, or until browned. Add in the potato, carrot, salt, pepper, and curry powder. Cook for 2-3 minutes then add in the peas and stir to warm through. Remove from the heat then stir through half the yoghurt and half the mint leaves.

  Cut 4 circles out of the shortcrust pastry and place them onto a clean work surface. Spoon ½ a cup of the lamb mixture into pastry and fold over to form a semi-circle. Press the edges to seal then place onto a baking tray and brush with egg wash.

  Bake for 30 minutes, or until golden and the pastry is crispy on the bottom.

  Meanwhile, mix the remaining yoghurt with mint leaves and a pinch of salt.

  Place the pasties onto a serving plate and serve with mint yoghurt on the side.

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Pesto Potato Salad

Pesto Potato Salad

Recipe by Michael Weldon

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

Ingredients

• 2 kg potatoes, cut into quarters

  1 bunch of basil

  1 bunch of parsley

  2 garlic cloves

  2 tbsp roasted pine nuts

  1 green chili

  2 tbsp grated parmesan

  ½ cup Squeaky Gate extra virgin olive oil

  Salt

Method

• Add the potatoes to a large pot of cold water and add a good pinch of salt. Cook until the potatoes are tender.

  In a mortar and pestle, pound the garlic with a pinch of salt into a paste. Add the green chili and pound until smooth. Add the pine nuts. Add the basil leaves and pound until a paste forms. Add the Parmesan and mix through. Add the oil and season with salt. Mix into a loose paste.

  Once the potatoes are boiled, strain them and place them into a large bowl. Pour in the pesto and toss to coat the salad in the dressing. For best results, do this while the potatoes are still hot.

  Serve the potatoes on a large tray or platter. Top with extra basil leaves and some grated Parmesan.

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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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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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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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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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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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Crispy Fried Eggplant with Black Vinegar Caramel

Crispy Fried Eggplant with Black Vinegar Caramel

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins
Cook Time – 25-30 mins

Ingredients

• 4 eggplants, cut into thick batons

  1 cup Coles plain flour, plus extra for dusting

  1 tsp baking powder

  1 tsp sea salt

  1 bottle of ice-cold soda water

  Squeaky Gate extra virgin olive oil

  Black Vinegar Caramel

  1 onion, finely diced

  2 garlic cloves, grated

  1 small piece of ginger, grated

  1 tsp Coles chili flakes

  ½ cup black vinegar

  ¼ cup brown sugar

  1 tbs Coles soy sauce

  Garnish

  Thinly sliced spring onion

Method

• In a bowl, mix the flour, baking powder, and a pinch of salt. Slowly pour in the ice-cold soda water while gently whisking to create a light batter texture. Place the batter in the fridge for 15 minutes to rest.

  In a saucepan, fry the diced onion until softened. Add the grated garlic, ginger, and chili flakes, and cook for another minute. Then, add the black vinegar, brown sugar, and soy sauce. Bring the mixture to a boil and then reduce to a simmer. Cook until the sauce thickens and becomes syrupy. Remove from heat and keep warm.

  Heat Squeaky Gate extra virgin olive oil in a deep fryer or large pot to 180 degrees Celsius.

  Dust the eggplant batons with flour, shaking off any excess. Dip the eggplant into the batter, ensuring it is evenly coated, and carefully place it into the hot oil. Fry the eggplant until it becomes crispy and lightly golden. Repeat this process until all the eggplant is cooked.

  Season the fried eggplant with sea salt immediately after removing it from the oil.

  Arrange the crispy fried eggplant on a platter and drizzle the black vinegar caramel sauce over it. Garnish with thinly sliced spring onions.

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Tortilla de Patatas - Spanish Tortillas

Tortilla de Patatas - Spanish Tortillas

Recipe by Miguel Guadix

Ingredients

• 800g potatoes, peeled and sliced 0.5 cm
  6 eggs 3 cups oil
  Sea salt

Method

• Wash the potatoes until the water runs clear to remove the starch.

  In a large bowl, beat the eggs until frothy and set aside.

  In a 20 cm non-stick frying pan, heat the oil over medium heat. Add the potatoes and gently fry until they release water; the oil will stop bubbling when they are cooked. Softened will work too.

  Remove the potatoes from the heat and add them directly to the egg mixture. Whisk to break down the potatoes, ensuring the egg is emulsified with the potato. Don't overdo it; just avoid making a purée. Leave it on the side for 15 minutes.

  Add a couple of tablespoons of oil back into the pan and place it over medium heat. Pour in the egg mixture. Gently cook the tortilla, stirring and shaking it the entire time it cooks. You want to set the outside but keep the centre slightly custardy and soft. Once the tortilla is cooked halfway, and the underside is golden, use a plate to help flip the tortilla and repeat the process on the other side.

  Once the tortilla is cooked, transfer it onto a plate and cut it into portions like a cake. Serve it with a garden salad, toasted bread, and some garlic aioli.

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Sweet & Bitter Persimmon Salad

Sweet & Bitter Persimmon Salad

Ingredients

• ½ cup walnuts

  1 teaspoon salt

  1 shallot, finely sliced

  2 tablespoons squeaky gate balsamic vinegar

  3 tablespoons extra virgin olive oil

  3 medium hard persimmons

  5 pieces of radicchio

  1 pomegranate

Method

• Put sliced shallot in a small bowl. Add a pinch of salt and the balsamic vinegar. Let mixture steep for 10 minutes. Whisk in olive oil.

  Cut the pomegranate in half, tap the base with a wooden spoon to shake out the seeds and set aside.

  Cut the persimmons into wedges then Salt lightly in a large mixing bowl and dress with vinaigrette. Add radicchio leaves and toss together, transfer to a serving plate and scatter pomegranate seeds over the top, along with any juice from the bowl and top with walnuts.

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Confit Garlic Aioli

Confit Garlic Aioli

Recipe by Michael Weldon

Prep Time – 10 mins
Cook Time – 45 mins

Ingredients

• Confit Garlic

  2 heads of garlic, broken up into cloves

  2 cups Squeaky Gate extra virgin olive oil

• Aioli

  15 confit garlic cloves

  3 egg yolks

  1 cup Squeaky Gate extra virgin olive oil

  1 tsp Coles Dijon mustard

  1 tbsp white wine vinegar

  Sea salt

Method

• Preheat an oven to 160°C.

  In an oven-safe dish, add the garlic cloves, cover with olive oil, and add a pinch of salt. Cover with foil and place it in the oven. Cook until the garlic is softened and has a deep caramel colour. Once cooked, leave to fully cool.

  In a jug, combine the confit garlic cloves, olive oil, egg yolks, mustard, and a pinch of sea salt. With a stick blender, blend until combined into a smooth creamy aioli. Add the vinegar, blend, and adjust seasoning to your liking.

  Store the aioli in a jar and enjoy it with sandwiches, salads, or with chips.

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Pork and Chive Dan Dan Dumplings

Pork and Chive Dan Dan Dumplings

Ingredients

• 10 Mr Chen’s Pork and chive dumplings

  4 green onions/Shallots finely sliced.

  1 tablespoon crushed peanuts

  ¼ cup picked coriander

• Dan Dan dressing

  10gr ground Sichuan pepper

  75ml water

  150gr brown sugar

  375ml Mr Chen’s soy sauce

  300ml black vinegar

  300gr Lao Gan ma crispy chili paste

  100gr minced garlic

  50ml sesame oil

Method

• Place all Dan Dan dressing ingredients into a large mixing bowl and whisk till the brown sugar is completely dissolved, set aside ready for serving.

  Bring a large pot of water to the boil and cook the Mr Chen’s pork and chive dumplings straight from the freezer for 8 minutes on the rolling boil.

  Strain the dumplings and divide into serving bowls.

  Give the Dan Dan dressing another whisk and add very generous amount over the dumplings.

  Top with sliced green onions, coriander and crushed peanuts.

  Store the remaining Dan Dan dressing in a jar for next time or enjoy with other dishes as a dipping sauce or condiment.

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Whitebean Mash with Warm Harissa Oil

Whitebean Mash with Warm Harissa Oil

Recipe by Courtney Roulston

Dietaries – Vegan, vegetarian, gluten-free
Serves – 4-6 as a side
Prep Time – 10 mins
Cooking Time – 10 mins

Ingredients

• 2/3 cup Squeaky Gate extra virgin olive oil

  1 brown onion, peeled, sliced into half moons

  2 cloves garlic, finely sliced

  2 tsp harissa paste

  1 tsp whole cumin seeds

  2 tbsp pine nuts, toasted

  Sea salt

  Black pepper

  1 lemon

  2 tsp Coles Finest maple syrup

  2 x 400 g Coles butter beans, drained

  1 tbsp Wellness Road tahini paste

  ¼ cup dill, sprigs picked

Method

• Heat ½ cup of the oil in a frying pan over medium heat. Add the onion and garlic, then cook for 5 minutes, or until they are softened and fragrant. Add the harissa paste and cumin seeds and cook, stirring for 2 minutes or until the oil has turned a terracotta red colour and is infused with everything. Remove from the heat and add the zest of ½ lemon and season with sea salt. Set aside.

  Place the drained beans into a blender along with the remaining oil, juice of the lemon, maple syrup, tahini paste, and a pinch of salt.

  Blitz until smooth, adding a small dash of water if the mixture needs loosening.

  Spread onto the base of a serving plate and use the back of a spoon to spread it out, leaving little pockets on the surface. Scatter the toasted pine nuts over it, then drizzle the harissa-infused oil on top. Garnish with dill, then serve with torn Lebanese bread or raw crudité on the side for dipping.

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Salt n Pepper Prawns with Lime & Japanese Mayo

Salt n Pepper Prawns with Lime & Japanese Mayo

Recipe by Louis Tikaram

Ingredients

• 1 kg small green tiger/king or banana prawns, peeled, tails and heads intact

  250 ml fish sauce

  Vegetable oil, for deep-frying

  150 g cornflour

  2 tbsp sea salt flakes, plus extra to serve

  1 tbsp white pepper, finely ground

  1 tbsp Sichuan pepper, finely ground

• Garnish

  Lime wedges

  Japanese mayo

Method

• In a mixing bowl, combine the prawns and fish sauce. Allow them to marinate for 1 minute, then remove the prawns and drain them.

  Preheat vegetable oil in a wok to 190°C.

  In a separate bowl, combine the cornflour, sea salt flakes, white pepper, and Sichuan pepper. Dust the prawns with the salt and pepper mixture, shaking off any excess, and deep-fry them in batches. Stir occasionally and cook until they turn light golden and crisp, which should take about 2-3 minutes.

  Remove the prawns from the oil and drain them on absorbent paper.

  Serve the prawns with lime wedges, Japanese mayo, and an additional sprinkle of salt mixed with white pepper and Sichuan pepper.

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Butter Chicken Sausage Rolls

Butter Chicken Sausage Rolls

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 30-40 mins

Ingredients

• 1 Onion, diced

  1 kg chicken mince

  4 tbsp Patak’s butter chicken paste

  ½ cup Coles ricotta cheese

  ¼ cup breadcrumbs

  4 sheets butter puff pastry

  2 eggs, whisked

  2 tbsp white sesame seeds

  2 tbsp black sesame seeds

Method

• In a small frypan, fry off the diced onion until softened, then let it cool.

  In a large mixing bowl, combine the cooked onion, chicken mince, Patak’s butter chicken paste, ricotta cheese, and breadcrumbs. Season the mixture with sea salt.

  Lay out the puff pastry sheets and add a log of the sausage roll filling onto each pastry sheet. Roll the pastry over the sausage mix until there is a tail of pastry hanging out. Brush the exposed pastry with egg wash. Roll up to finish the sausage roll and cut it into the size you prefer.

  Arrange the sausage rolls on a baking paper-lined tray, brush them with egg wash, and sprinkle with white and black sesame seeds.

  Cook at 180°C until the pastry is golden brown and puffed.

  Serve the butter chicken sausage rolls with a spiced yoghurt dipping sauce.

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