Tomato, Anchovy, and Caper Salad

Tomato, Anchovy, and Caper Salad

Recipe by Michael Weldon

Serves - 4
Prep Time - 10 mins

Ingredients

• 4 large truss tomatoes, sliced

  1 punnet assorted coloured cherry tomatoes, halved

  2 shallots, thinly shaved

  1 bunch of chives, thinly sliced

  1-2 tins of anchovies

  Squeaky Gate extra virgin olive oil

  Coles Black pepper

Method

• Arrange the tomato slices flat on a plate or platter. Season them with sea salt and let them sit for 10 minutes to draw out the moisture.

  Drizzle the tomatoes with olive oil and sprinkle them with cracked black pepper.

  Lay the anchovies across the tomato slices and then place the shaved shallots on top. Finish by laying whole anchovies across the tomatoes. Sprinkle the capers and chives over the salad.

  Serve this salad with a steak or as desired.

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Rhubarb and Strawberry Pie

Rhubarb and Strawberry Pie

Recipe by Nichole Horvath

Ingredients

• 1 bunch rhubarb

  250g strawberries

  ½ cup sugar

  2 tsp Coles vanilla paste

  1 tbsp cornflour

  4-5 Coles sheets puff pastry, thawed

  1 egg, whisked

  Raw sugar, to top

  Icing mixture, to dust

  Chantilly Cream

  300g thickened cream

  1/3 cup icing mixture

  1 tsp Coles vanilla paste

Method

• Preheat oven to 180C (fan forced)

  Cut the rhubarb into 2cm lengths, then quarter the strawberries. Mix together in a bowl. Add the sugar, vanilla paste and cornflour and toss until coated

  Spray two 6-hole Texas muffin pans well with oil. Using a 90mm circle cutter, cut 12 rounds of puff pastry. Gently place each round of puff pastry into the muffin pan, pushing gently to the bottom of the pan.

  Fill each pie base with the rhubarb and strawberry mixture – the mixture will drop as it bakes, so fill nice and full!

  With the remaining puff pastry, cut strips and create a lattice on top of each pie, gently pinching the ends on the edge of the pie bases. Brush the lattices with the whisked egg and sprinkle raw sugar over

  Bake for 30 minutes, until golden and mixture is bubbling. Remove from oven and carefully remove from the muffin trays onto a cooling rack. Removing while still warm will help stop the pies from sticking to the tin

  To make the Chantilly, place the cream, icing mixture and vanilla in a bowl and whisk until medium peaks

  Dust the pies with icing mixture and serve warm with Chantilly cream

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Balsamic Glazed Pork Skewer with BBQ Montague Tree Plums

Balsamic Glazed Pork Skewer with BBQ Montague Tree Plums

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins
Cook Time – 15 mins

Ingredients

• Balsamic glaze

  ½ cup balsamic vinegar

  ½ cup sugar

  1tbs whole grain mustard

  Pinch of salt

  Pinch of black pepper

  4 pork scotch fillet, diced

  1 red onion, cut into chunks

  4 Montague Tree Plums cut on half and stone removed

  Olive oil

  Salt

Method

• In a saucepan heat up the glaze ingredients with a ½ cup of water. Cook until the glaze thickens to a syrup.

  Thread pork onto the skewer and then a piece of onion alternating so you have 5 pieces of pork and 3 pieces on onion on the skewers.

  Season the skewers and brush with oil. Cook on a smoking hot grill or in a pan. Turn once the caramelized and brush glaze over the pork every time you turn it.

  Whilst the pork is cooking place the plums onto the grill cook until charred then flip and brush with the glaze.

  Once the skewers and plums are cooked serve with a crisp green salad.

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Olive Oil & Fresh Lemon Tiger Prawns

Olive Oil & Fresh Lemon Tiger Prawns

Recipe by Louis Tikaram

Ingredients

• 1kg whole tiger prawns

  1/4 cup Squeaky Gate olive oil

  Juice of 2 lemons

  1 cup cherry tomatoes, quartered

  1 tsp salt

  1 pinch cracked pepper

  2 pinches finely chopped parsley

Method

• Bring a large pot of salted water to a boil.

  Add the tiger prawns to the boiling water and cook for approximately 1 to 2 minutes until the prawns are just cooked. Be careful not to overcook them.

  Drain the prawns and let them cool. Peel the prawns if they haven't been peeled beforehand.

  In a large mixing bowl, combine the lemon juice, olive oil, cherry tomatoes, salt, pepper, and parsley. Mix well.

  Add the cooked and peeled prawns to the bowl and toss them in the lemon and olive oil mixture until they are coated.

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Vodka Pasta Rigatoni

Vodka Pasta Rigatoni

Recipe by Michael Weldon

Serves – 4
Prep Time – 2 mins
Cook Time – 2 mins

Ingredients

• 1 pack San Remo rigatoni

  2 shallots diced finely

  2 garlic cloves, grated

  3tbs tomato paste

  ½ tsp chilli flakes

  ¼ cup vodka

  2 cups cream

  Sea salt

  Garnish

  Parmesan cheese

Method

• Cook the rigatoni following the recipe on the back of packet.

  In a large frypan heat a drizzle of olive oil, fry off the shallot and garlic until super soft but with no colour added. Turn up the heat and add in the tomato paste and chilli flakes, fry off.

  Add in the vodka, optional, and reduce to a syrup. Than add the cream and a ladle of pasta water. Cook until it thickens.

  When cooled drain the pasta and add to the sauce with a bit of cooking water. Mix together to coat the rigatoni in the sauce. Add some grated cheese and serve.

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Spaghetti with Black Pepper & Seaweed Butter

Spaghetti with Black Pepper & Seaweed Butter

Recipe by Michael Weldon

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

Ingredients

• 500 g San Remo tubular spaghetti

  1 tbsp Coles black pepper

  Seaweed Butter

  250 g unsalted butter, at room temperature

  5 nori sheets, roasted over a flame to toast and firm up

  1 tsp porcini powder

  1 tsp cumin

  1 tbsp Coles soy sauce

  1 lemon, zest

  75 g pecorino cheese

Method

• In a bowl, whisk together the butter, roasted nori sheets, porcini powder, cumin, soy sauce, and lemon zest. Roll the mixture into a log shape using cling wrap and set it in the fridge to firm up.

  Cook the spaghetti in a large pot of boiling water according to the instructions on the package.

  In a large frypan, melt 3 or 4 slices of the seaweed butter over medium-high heat. Add in the black pepper and gently toast it.

  When the spaghetti is cooked, transfer it to the frypan along with some pasta water. Toss everything together, then add the pecorino cheese and mix to emulsify the sauce.

  Finish the dish with a sprinkle of extra nori powder and a fresh crack of black pepper.

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Smitten Apple and Green Papaya Salad

Smitten Apple and Green Papaya Salad

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins
Cook Time – 0 minutes

Ingredients

• 2 garlic cloves

  2 tbs dried shrimp

  1tbs brown sugar

  1 lime, juice

  2tbs fish sauce

  3 birdseye chillies

  Salad

  1 green papaya, shredded

  2 Smitten apples, shredded

  1 garlic clove

  1 punnet cherry tomatoes

  1 bunch snake beans

  ½ bunch thai basil

  2tbs chopped peanuts

Method

• In a mortar and pestle pound the garlic into a paste, add in the chillies and pound roughly. Add the sugar, lime juice and fish sauce, mix into the other ingredients to make a dressing.

  On a bowl combine the salad ingredients, mix together then top with the dressing. Mix until combined.

  Serve the salad topped with extra peanuts.

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Spicy Beef Tartare

Spicy Beef Tartare

Recipe by Louis Tikaram

Ingredients

• 300 lean beef

  2 tbsp cornichons

  2 tbsp capper

  2 tbsp diced shallots

  1 tsp Coles Dijon mustard

  1 tsp Paprika

  Juice of lime

  1 tbsp Lao Gan Ma crispy chili oil

  Sea salt

  1 tbsp panko bread crumbs

  1 Tsp sesame seed

  1 tsp Japanese mayo

Method

• Begin by finely mincing the lean beef and placing it in a mixing bowl.

  Add the cornichons, capers, diced shallots, Dijon mustard, paprika, lime juice, and Lao Gan Ma crispy chili oil to the bowl with the minced beef.

  Season the mixture with salt to taste. Remember to start with a small amount of salt and adjust according to your preference.

  Stir all the ingredients together until well combined. Make sure the flavours are evenly distributed throughout the mixture.

  In a separate pan, toast the panko breadcrumbs over medium heat until they turn golden brown and crispy. Set aside.

  In a small dry skillet, lightly toast the sesame seeds over low heat until fragrant. Remove from heat and set aside.

  To serve, shape the beef tartare mixture into a mound or desired shape on a plate.

  Drizzle the Japanese mayo over the top of the beef tartare.

  Sprinkle the toasted panko breadcrumbs and sesame seeds over the beef tartare as a garnish.

  You can serve the spicy beef tartare immediately with toasted bread or baguette slices on the side.

  Remember to handle raw beef with care and ensure it is fresh and of high quality.

  Enjoy your Spicy Beef Tartare!

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Cauliflower & Pumpkin Korma

Cauliflower & Pumpkin Korma

Recipe by Courtney Roulston

Dietaries – Meat-free, Vegetarian
Serves – 4
Prep Time – 10 minutes
Cooking Time – 40 minutes

Ingredients

• 3 tbsp Squeaky Gate extra virgin olive oil

  1 medium cauliflower, cut into 3cm wedges

  ¼ medium kent pumpkin, cut into 2cm wedges

  1 red onion, sliced into thin wedges and divided into 2 portions

  1 tbsp lime juice

  ½ jar Patak’s korma paste

  2 cups vegetable stock

  250 ml coconut cream, plus a little extra to serve

  1 cup mint leaves to garnish

  Patak’s Pappadums

Method

• Preheat the oven to 190 degrees C. Arrange the cauliflower and pumpkin in a tray then drizzle with 2 tablespoons of oil and a pinch of salt. Bake for 20 minutes, or until just tender and golden.

  Meanwhile, place half the onion into a small bowl with lime juice and salt and set aside. Heat the remaining oil in a large frying pan over medium heat. Add in the remaining onion and fry off for 1 minute. Add in the korma paste and cook, stirring for 2 minutes, or until fragrant. Pour in the stock and coconut cream then bring up to a simmer.

  Arrange the cauliflower and pumpkin into the korma sauce and leave to simmer for 6-8 minutes, or until the vegetables are cooked through.

  Drain the onions then scatter over the top of the curry along with the mint leaves. Serve with steamed basmati rice or fluffy naan bread.

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Olive Oil Confit Chicken Maryland’s

Olive Oil Confit Chicken Maryland’s

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins, 24 hrs salting
Cook Time – 3 hrs + 30 mins

Ingredients

• 6 chicken Maryland’s

  2 tbsp Coles sea salt

  1 head of garlic, broken into cloves

  4 Coles thyme sprigs

  4 Coles rosemary sprigs

  1 lemon, zest

  4-6 cups Squeaky Gate extra virgin olive oil

Method

• In a large bowl, season the chicken Maryland’s with sea salt. Pack the Maryland’s onto a tray. Cover with cling film and place into the fridge for 24 hrs.

  Remove the chicken from the oven dish and pat dry with a piece of paper towel. Rinse and place the chicken back into a deep-sided roasting pan. Pour in the olive oil so all the chicken is covered. Place over a medium heat and cook until the oil gently bubbles. Place the lid on the pot and place the pot into a 120°C oven, cook for 2.5 – 3 hours until the chicken is super tender. Remove from the oven and allow the chicken to fully cool.

  To cook, preheat an oven to 180°C. Lay the chicken into a tray, season with sea salt, and roast until golden and warmed through.

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BBQ Vegetables with Beetroot Tahini

BBQ Vegetables with Beetroot Tahini

Recipe by Courtney Roulston

Dietaries – Vegan, vegetarian, meat-free, gluten-free
Serves – 4
Prep Time – 10 mins
Cooking Time – 20 mins

Ingredients

• 2 bunches baby broccoli, trimmed

  4 medium yellow squash, halved

  2 green zucchini, sliced

  4 green spring onions, trimmed

  2 baby gem or cos lettuce, quartered

  1/3 cup (80ml) Squeaky Gate extra virgin olive oil

  Sea salt

  1/4 cup roasted almonds, chopped

  Beetroot tahini dressing

  1 x 250 g pack Coles pre-cooked beetroot

  2 heaped tbsp tahini paste

  1 small clove garlic, peeled

  1/3 cup lemon juice

  1 tbsp Coles Finest maple syrup

  1/4 cup water

Method

• Preheat the grill to medium heat. Place all of the vegetables onto a large flat tray and drizzle with 40ml of the oil. Season with sea salt.

  Place all of the vegetables onto the grill and cook for 2 minutes on each side. Remove the lettuce and spring onions once they are tender and place them onto a large serving platter. Cook the baby broccoli, squash, and zucchini for a further 2-3 minutes, or until tender.

  Arrange the remaining vegetables onto the serving platter with the lettuce and spring onions.

  To make the beetroot tahini dressing, place the beetroot, tahini, garlic, lemon juice, maple syrup, remaining oil, salt, and water into the jug of a stick blender. Blitz until smooth and bright pink, adding a little extra water if the mixture needs to be loosened. Drizzle some of the tahini dressing over the vegetables and scatter with almonds before serving.

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Cauliflower and Leek Gratin with Roasted Rump Lamb

Cauliflower and Leek Gratin with Roasted Rump Lamb

Recipe by Michael Weldon

Dietaries – None specified
Serves – 4
Prep Time – 15 mins
Cook Time – 35-40 mins

Ingredients

• Coles Finest mini rump lamb roast

  1 cauliflower, shaved

  3 leeks, sliced thinly

  600 ml Coles thickened cream

  2 garlic cloves, grated

  75 g parmesan cheese

  1/2 tsp Coles nutmeg

  1 tsp Coles white pepper

  Pinch of Coles sea salt

  4 thyme sprigs, leaves stripped

Method

• In a bowl, mix together the cream, grated garlic, parmesan cheese, nutmeg, white pepper, salt, and stripped thyme leaves. Whisk until well combined.

  Add in the shaved cauliflower and sliced leeks to the cream mixture, and mix through to coat them evenly.

  Layer the cauliflower and leek mixture into an oven-safe dish.

  Bake in a 180°C oven until the top turns golden and the vegetables are cooked through.

  Once cooked, serve the Cauliflower and Leek Gratin while still hot.

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Homemade Cumin Spiced Oat Cakes

Homemade Cumin Spiced Oat Cakes

Recipe by Michael Weldon

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

Ingredients

• 225 g Red Tractor rolled oats

  60 g Plain Flour, plus extra for rolling out

  ½ tsp bicarbonate of soda

  1 tsp Coles cumin powder

  Pinch of Coles sea salt

  75 g butter, softened

Method

• Mix together all the dry ingredients (rolled oats, plain flour, bicarbonate of soda, cumin powder, and sea salt).

  Add in the softened butter and mix through until the mixture resembles coarse crumbs.

  Pour in 75ml boiling water and mix. The dough should come together into a thick paste; if it is too dry, add another splash of boiling water to bring it together.

  Once the dough comes together, place it on a floured surface and roll it out to a thickness of about 1/2cm. Then cut out discs with a cookie cutter.

  Place the discs onto a baking paper-lined baking tray.

  Bake in a 180°C oven until golden and crisp. This should take around 20 minutes.

  Allow the oat cakes to cool and serve them on a cheese board. They go especially well with hard cheese.

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Cumin-Spiced Chinese Lamb Skewers

Cumin-Spiced Chinese Lamb Skewers

Recipe by Louis Tikaram

Ingredients

• 700g lamb

  1 onion, sliced

  1 teaspoon salt

  1 tablespoon chili powder

  1 tablespoon ground cumin

Method

• Cut the lamb into 1cm cubes and place them into a mixing bowl.

  Add the sliced onion and salt to the lamb. Mix well and leave to marinate for at least 1 hour.

  Preheat your grill or BBQ.

  Skewer the lamb cubes onto bamboo or metal skewers, evenly distributing the lean pieces and fatty pieces to ensure even cooking.

  Once the grill is hot, place the skewers on it and flip them frequently to sear the meat evenly.

  When the meat turns pale, sprinkle chili powder and ground cumin all over the skewers. Continue cooking until the meat is evenly browned. The inside should still be slightly pink for medium-rare doneness.

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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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Indian Style Fish Fry with Mango Chutney

Indian Style Fish Fry with Mango Chutney

Recipe by Louis Tikaram

Ingredients

• 2 x 250g Barramundi fillets

  2 tbsp Squeaky Gate extra virgin olive oil

  1 lemon, juiced

  1 tbsp salt

  2 tbsp Patak’s Madras paste

  1 ½ tbsp rice flour

  1 ½ tbsp chickpea flour

  1 cup canola oil, for frying

  1 lime, cut into wedges

  Garnish

  Patak’s Mango chutney

Method

• In a bowl, mix together the olive oil, lemon juice, salt, and Patak’s Madras paste. Coat the Barramundi fillets with the mixture and marinate for 15 minutes.

  In a separate bowl, combine the rice flour and chickpea flour. Coat the marinated fish fillets with the flour mixture, shaking off any excess.

  Heat the canola oil in a frying pan over medium heat. Fry the fish fillets until they are golden brown and crispy, about 3-4 minutes per side. Remove the fish from the pan and drain on paper towels to remove any excess oil.

  Serve the Indian-style fish fry with lime wedges and garnish with Patak’s Mango chutney.

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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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Brazilian Style Marinated Beef

Brazilian style Marinated beef

Ingredients

• 250gr beef scotch fillet

  1/4 cup extra virgin olive oil

  1/4 cup fresh orange juice

  1 garlic clove crushed.

  1 tsp ground cumin

  1/2 tsp paprika

  1/4 tsp cayenne pepper

  1 lime

Method

• Combine oil, orange juice, garlic, cumin, paprika and cayenne pepper in a large mixing bowl.

  Add beef and toss to coat then cover and marinate for 2-4 hours.

  Heat BBQ and grill on medium-high for 3 to 4 minutes on each side allow to rest.

  Cut the lime in half and char on the hot BBQ then slice the beef.

  Serve with your favourite salad and wraps.

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