Chicken Katsu Curry

Chicken Katsu Curry

Recipe by Louis Tikaram

Ingredients

• 6 Coles chicken thigh fillets

  1 cup plain flour

  2 whisked eggs

  4 cups panko crumbs

  1 L Squeaky Gate extra virgin olive oil

  1 bunch coriander

  1 long red chili

  Katsu Curry sauce

  2 tbsp Squeaky Gate extra virgin olive oil

  1 sliced onion

  1 tbsp finely grated ginger

  2 crushed and chopped garlic cloves

  1 tbsp curry powder

  2 tbsp plain flour

  600 ml chicken broth

  ¼ cup Coles light soy sauce

  2 tsp Coles Finest honey

  2 tsp rice vinegar

Method

• Heat oil in a saucepan over medium-high heat. Add onion, ginger, and garlic and sauté until tender, around 5 minutes.

  Add curry powder, stir until fragrant, then stir in flour and cook until well combined and starts to turn dry.

  Gradually whisk in stock, making sure there are no lumps. Once the sauce is smooth, add soy sauce and honey. Simmer, whisking occasionally, for about 10 minutes. Stir in rice vinegar and keep warm.

  For the fried chicken, dip the chicken thighs in flour, then egg, then panko crumbs, shaking off excess in between. Heat oil in a large frying pan and fry the chicken, turning occasionally, until golden brown and fully cooked over low-medium heat to prevent burning.

  Serve the fried chicken with steamed rice, and top with katsu sauce, coriander leaves, and sliced chili.

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Spicy Sour Thai Chicken Soup

Spicy Sour Thai Chicken Soup

Recipe by Louis Tikaram

Ingredients

• 750 g thinly sliced chicken breast

  1 knob of galangal, peeled and thinly sliced

  10 kaffir lime leaves, torn

  5 red shallots, peeled and cut into wedges

  5 garlic cloves, crushed

  4 lemongrass stalks, coarsely chopped

  4 small red Thai chillies, or to taste

  50 ml fish sauce

  100 ml lime juice

  1 tsp Coles chilli flakes

  ¼ cup coriander leaves

Method

• In a pan, add galangal, lime leaves, shallots, garlic, and lemongrass. Simmer for 10 minutes to infuse the stock.

  Turn the heat to high, bring to a boil, then add the chicken. Stir until it returns to a boil.

  Add green chilies and fish sauce. Cook for 5 minutes until the chicken is cooked.

  Add lime juice to taste.

  Serve hot, seasoned with chili flakes and garnish with coriander leaves.

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Shiitake Mushroom San Choy Bau

Shiitake Mushroom San Choy Bau

Recipe by Louis Tikaram

Ingredients

• 6 iceberg lettuce leaves

  10 shiitake mushrooms

  1 tbsp Squeaky Gate extra virgin olive oil

  1/4 cup chopped green beans

  1 small onion, finely chopped

  1/4 cup bamboo shoots, finely chopped

  2 tbsp finely chopped green shallots

  1 tsp oyster sauce

  1/2 tsp Coles soy sauce

  1 tsp Shaoxing wine

  1 tsp hoisin sauce

Method

• Soak the lettuce leaves in cold water to make them crisp, then trim 6 perfect leaves to use as lettuce cups.

  Chop the shiitake mushrooms into pieces similar in size to the beans, onion, and bamboo shoots.

  Heat the olive oil in a hot wok over high heat.

  Add the green beans, onion, bamboo shoots, and mushrooms to the wok. Stir-fry until tender.

  Add the oyster sauce, soy sauce, hoisin sauce, and deglaze with Shaoxing cooking wine. Stir-fry until all the ingredients are coated in the sauce.

  Spoon the mixture into the lettuce cups and garnish with the chopped green shallots.

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Tomato and Chilli Prawns Stir-fry

Tomato and Chilli Prawns Stir-fry

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 8-10 mins

Ingredients

• 5 garlic cloves, diced

  2 red chillies

  2 green chillies

  4 spring onions, sliced

  1 tsp caster sugar

  2 tsp Coles soy sauce

  1 tablespoon black vinegar

  1 Punnet Coles Perino tomatoes, sliced

  ½ tsp Coles white pepper

  16 Large king prawns, tail-on, with the shell piece left on

  Squeaky Gate extra virgin olive oil

Method

• In a wok over high heat, fry the diced garlic, chillies, and spring onions until slightly golden and very aromatic.

  Add the prawns to the wok and stir them through the garlic and chilli. Add the soy sauce, black vinegar, and sugar. Toss the prawns to coat them in the sauce.

  Add the sliced tomatoes to the wok and stir them through. Finish the stir-fry with spring onions and sliced chillies.

  Serve the Tomato and Chilli Prawns Stir-fry straight away.

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Mixed Mushroom Fettuccine Pasta

Mixed Mushroom Fettuccine Pasta

Recipe by Louis Tikaram

Ingredients

• 400 g San Remo Fettuccine pasta

  250 g Swiss brown mushrooms

  250 g Portobello mushrooms

  250 g oyster mushrooms

  2 tbsp butter

  1 tbsp Squeaky Gate extra virgin olive oil

  4 garlic cloves, crushed and chopped

  1 sprig rosemary, finely chopped

  1 pinch salt & pepper

  ¼ cup white wine

  1½ cups veg stock

  ¼ cup chopped parsley

  ¼ cup Squeaky Gate extra virgin olive oil

  ¼ cup grated parmesan

Method

• Tear mushrooms into even sized pieces, Heat butter and olive oil in a large fry pan over high heat.

  Cook mushrooms, garlic and rosemary, stir occasionally until golden then season with salt and pepper.

  Deglaze with white wine, reduce then add stock and cook until reduced by half. Stir through parsley saving some for garnish and keep warm.

  Cook the fettuccine in a large pot of seasoned water until al dente. Drain then combine with the mushroom mix, serve immediately drizzled with extra-virgin olive oil and scattered with extra parsley and parmesan.

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Tamarind & Chilli Glazed BBQ Chicken

Tamarind & Chilli Glazed BBQ Chicken

Recipe by Michael Weldon

Serves - 4
Prep Time - 10-15 mins
Cook Time - 35-40 mins

Ingredients

• 1 Chicken, butterflied

  Sea salt

  Tamarind and Chilli Glaze

  1 tbsp ginger

  1 tbsp garlic, grated

  2 large chilies, roughly chopped

  2 birdseye chilies, roughly chopped

  2 tbsp tamarind puree

  1 tbsp ketchup manis

  1 tbsp fish sauce

  2 kaffir lime leaves

  ¼ cup brown sugar

  ¼ cup rice wine vinegar

Method

• In a saucepan, combine the ingredients for the tamarind and chilli glaze. Mix well and place the saucepan over medium heat. Cook until the glaze thickens and becomes saucy. Remove from heat and allow to cool.

  In a bowl, marinate the chicken with 1/3 of the glaze and let it marinate for at least 6 hours.

  Heat a BBQ over medium-high heat. Brush the grills with oil and place the chicken, skin side down, on the grill. Cook for 4-5 minutes until the glaze caramelizes and the chicken skin starts to crisp. Then, turn the chicken and brush on more of the glaze. Repeat this process, turning and basting the chicken until it is cooked through. Once cooked, give the chicken a final glaze and let it rest.

  Portion the chicken and serve it with a slaw or light salad.

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Black Pepper Pork Stir-fry

Black Pepper Pork Stir-fry

Recipe by Louis Tikaram

Ingredients

• 500g Coles pork belly

  1 knob of ginger, sliced

  2 tsp oil

  1 tbsp chili bean paste

  1 tbsp fermented black beans

  3 cloves of garlic, crushed

  1 leek, sliced into 2cm diamonds

  2 red chilies, sliced into 2cm diamonds

  1 tsp Coles light soy sauce

  1 tsp Shaoxing cooking wine

  1 pinch of sugar

Method

• Place the pork belly and ginger into a medium saucepan. Cover with water and bring to a boil. Reduce the heat and simmer for 30 minutes.

  Drain the pork and transfer it to a bowl of cold water. Once it's cool enough to touch, slice it thinly.

  Heat a wok over high heat, then add the oil. Add the sliced pork belly and stir constantly to sear the meat until it lightly browns. Transfer the pork to a plate, but leave the oil in the wok.

  Reduce the heat to low. Add the Sichuan chili bean paste, fermented black beans, and garlic to the oil. Sizzle for about 30 seconds.

  Increase the heat to high. Return the pork slices to the wok. Add the leek, fresh chili, Shaoxing rice wine, soy sauce, and sugar. Stir-fry until the leek and chili start to wilt but still have some crunch.

  Remove from heat and serve with rice.

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Summer Mixed Vegetable Stir Fry

Summer Mixed Vegetable Stir Fry

Ingredients

• 2 tbsp Squeaky Gate Extra Virgin olive oil

  1 small head of broccoli cut into florets.

  1 garlic clove, crushed.

  6 baby corn, halved.

  1 bunch Bok choy quartered.

  1 cup sugar-snap peas trimmed.

  2 tbsp Chinese cooking wine

  2 tbsp mushroom oyster sauce

Method

• Bring a medium pot of water to the boil.

  Add the vegetables all at once to the pot of water and cook for 1 minute.

  Heat a wok on a low heat and add the olive oil.

  Add garlic and cook low so it doesn’t burn for 30 seconds.

  While the garlic is cooking take out the vegetables from the boiling water with a pair of tongs or slotted spoon.

  Turn up the heat of the wok to maximum and add the vegetables straight to the wok.

  Toss on high heat and add the Chinese cooking wine and stir-fry for another 30 seconds.

  Reduce the heat and add mushroom oyster sauce return wok to maximum high heat and toss for a further 1 minutes or until all the vegetables are cooked but not too soft, the mushroom oyster sauce will give it a nice gloss.

  Serve immediately.

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Vietnamese Prawn Fritters

Vietnamese Prawn Fritters

Recipe by Courtney Roulston

Serves – 4
Prep Time – 15 mins
Cooking Time – 15 mins

Ingredients

• 500 g Coles Australian raw black tiger prawns

  ¼ bunch coriander, stems & leaves separated

  2 green spring onions, finely sliced

  ½ tsp ground turmeric

  Sea salt

  1 free-range egg, beaten

  180 ml coconut milk (from a can)

  ¼ cup cornflour

  ¾ cup self raising flour

  Iceberg lettuce leaves to serve

  Squeaky Gate extra virgin olive oil for frying

  Dipping sauce (Nuoc Cham)

  1 clove garlic, finely minced

  1 long red chili, finely chopped

  3 tbsp fish sauce

  2 tbsp white vinegar

  2 tbsp caster sugar

  1 tbsp lime juice, plus extra wedges to serve

Method

• Peel the prawns and remove the intestinal tract. Roughly chop the prawn meat into 2 or 3 pieces and place it into a large mixing bowl. Finely chop the coriander stems and add them to the prawns along with the spring onions, turmeric, pinch of salt, egg, coconut milk, cornflour, and self raising flour. Stir well so everything is evenly mixed, and you have a thick batter.

  Mix all of the dipping sauce ingredients in a bowl and set it aside.

  Heat 1cm of oil in a frying pan over medium heat. Place tablespoon-sized amounts of the prawn batter into the oil and fry them in batches for 3-4 minutes, or until the fritters are golden and puffed, and the prawns are cooked through. Place the fritters onto paper towel to drain and season them with sea salt while they are hot.

  Place the fritters onto a large serving platter with the dipping sauce, lettuce leaves, coriander tops, and extra lime wedges. Serve warm.

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Yoghurt Shortcrust Pastry Curry Chicken Pies

Yoghurt Shortcrust Pastry Curry Chicken Pies

Recipe by Michael Weldon

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

Ingredients

• Yogurt Shortcrust Pastry

  2 cups plain flour

  Pinch of salt

  200g butter, diced

  150g Jalna Greek yoghurt

  Chicken Filling

  1kg chicken thighs, diced

  1 onion, diced

  2 large potatoes, 1cm dice

  2 tbsp Patak’s butter chicken paste

  1 cup Jalna Greek yoghurt

  2 cups chicken stock

  1 tbsp potato starch, made into a slurry with water

Method

• Preheat the oven to 180 degrees Celsius.

  In a large saucepan, brown the chicken thighs and onion in some olive oil. Add in the curry paste and fry off, then add in the potato, yogurt, and stock. Cook at a simmer until the chicken is falling apart. Add in the potato starch slurry and thicken, then cool the mixture.

  In a bowl, combine the flour and salt, mix together. Add in the butter and rub through the flour with fingertips until the flour looks like sand. Add in the yogurt and bring it together into a rough dough ball. Place it on a bench, dust with flour, and gently fold it together until a dough is formed. Wrap it in plastic wrap and chill it in the fridge for 30 minutes.

  Roll the dough out into a 3mm sheet. Cut out the dough and line individual pie dishes. Fill the dough-lined tins with the chicken mixture. Cut out top sheets of pastry and top the pies with the pastry, then crimp the edges. Cut a couple of holes in the pastry to allow steam to escape.

  Bake in a 180 degrees Celsius oven until golden and flaky.

  Allow to cool slightly and then serve.

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Chana Masala with Yoghurt

Chana Masala with Yoghurt

Recipe by Louis Tikaram

Ingredients

• 800 g Coles canned chickpeas

  2 pinches of salt

  3 onions, quartered

  3 garlic cloves

  1 knob of ginger

  3 green chillies, roughly chopped

  1½ tbsp ghee

  ½ tsp Coles ground coriander

  ½ tsp Coles ground cumin

  ½ tsp Coles chilli flakes

  1 tsp turmeric powder

  1 tsp garam masala

  400g Coles canned chopped tomatoes

  1 cup Jalna Greek yoghurt

  ½ cup coriander leaves

Method

• Drain the chickpeas and add them to a medium saucepan with 2 cups of water. Season with a pinch of salt. Bring to a boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water.

  In a blender or food processor, blitz the onions, garlic, ginger, and green chillies until they form a paste.

  Melt the ghee in another medium saucepan, then add the onion paste with a pinch of salt. Cook for 10 minutes, until softened and aromatic, and the onions are completely cooked.

  Stir in the ground coriander, ground cumin, chilli flakes, turmeric powder, and garam masala. Cook for an additional 3 minutes, until the spices become fragrant. If the spices start to burn or stick, add a splash of the chickpea water.

  Add the chopped tomatoes and cook for 5 minutes, squishing the tomatoes with a spoon as they soften.

  Add the chickpeas, along with their cooking water. Cook for 10 minutes. Stir in the Greek yoghurt and mix well. Taste and season with more salt if necessary.

  Scatter the coriander leaves over the dish before serving. Remove from heat and serve with rice.

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Crispy Potato Scallops with Smoked Oyster Tartare

Crispy Potato Scallops with Smoked Oyster Tartare

Recipe by Courtney Roulston

Dietaries – Meat free
Serves – 4
Prep Time – 10 mins
Cooking Time – 25 mins, plus cooling time

Ingredients

• 3 large potatoes (Red royal, Desiree, or Carisma)

  ½ cup white vinegar

  1 cup Coles self raising flour for dusting

  Sea salt

  Black pepper

  Squeaky Gate extra virgin olive oil

  Batter

  1 cup Coles self raising flour

  1/3 cup cornflour

  1 ¾ cups cold soda water

  Tartare

  2/3 cup Coles whole egg mayonnaise

  1 tin smoked oysters, drained, chopped

  Zest and juice of ½ lemon

  1 tbs cornichons, chopped

  2 tsp baby capers, chopped

  1 tbs dill, chopped

  1 tsp Coles Dijon mustard

Method

• Slice the potatoes into 1cm thick rounds then boil in salted water with half of the vinegar for 4-5 minutes. Drain and set aside to cool and dry completely.

  In a large mixing bowl, combine the flour, cornflour, salt, remaining vinegar, then whisk in the soda water until you have a smooth batter.

  Combine all the tartare ingredients in a mixing bowl and season with salt and pepper. Set aside.

  Heat a couple of cups of oil in a heavy-based pot to 180 degrees Celsius. Dust the potatoes in flour then dip them into the batter. Carefully lower the potatoes into the oil and fry for 5 minutes, or until golden and crispy. Drain on kitchen paper and season with sea salt. Arrange them onto a serving platter with the tartare sauce and extra lemon wedges.

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Miso Dumpling Soup

Miso Dumpling Soup

Recipe by Courtney Roulston

Serves – 2
Prep Time – 10 minutes
Cooking Time - 20 minutes

Ingredients

• 8 Mr Chen’s vegetable dumplings

  1 tbsp Squeaky Gate extra virgin olive oil

  1 tbsp ginger, julienned

  2 cloves garlic, minced

  2 tsp white shiro miso paste

  2 spring onions, white and green parts separated

  750 ml vegetable stock

  1 cup fresh shiitake mushrooms, sliced

  ½ bunch choy sum or any Asian greens

  2 bundles of thin dried egg noodles, blanched, drained

  2 tsp sesame oil

  Coles black pepper

Method

• Heat the oil in a heavy-based pot over medium heat. Add in the ginger and garlic and stir for 1 minute. Add in the miso paste, white parts of the spring onion, and 1 cup of the stock. Use a whisk to remove any lumps from the miso paste.

  Pour in the remaining stock then bring up to a simmer. Carefully add the dumplings and mushrooms to the broth then bring back up to a simmer. Cook for 3-4 minutes, or until the dumplings are cooked through.

  Add in the greens and allow them to wilt for 1 minute then remove from the heat.

  Place the noodles into the base of serving bowls. Ladle over the dumplings, greens, and broth. Spoon over the sesame oil and garnish with green spring onion tops before serving.

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Lamb Schnitzel with Coriander Sauce

Lamb Schnitzel with Coriander Sauce

Recipe by Michael Weldon

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

Ingredients

• 2 x Coles lamb leg steaks, pounded flat with a meat mallet

  1 cup flour

  2 eggs

  1 cup panko breadcrumbs

  4 sprigs of thyme, leaves picked

  1 tsp cumin powder

  Sea salt

  Squeaky Gate extra virgin olive oil

  Coriander Sauce

  1 bunch coriander

  1 garlic clove

  1 green chili

  ½ cup Squeaky Gate extra virgin olive oil

  1 lemon, juiced

  1 tsp caster sugar

Method

• Set up a crumbing station with seasoned flour, whisked eggs, and a mixture of breadcrumbs, thyme, cumin powder, and sea salt.

  Dust the lamb leg steaks in flour, coat them in whisked eggs, and then press them into the breadcrumb mixture to ensure a good coating.

  Heat 2-3 cm of oil in a saucepan or wok until it reaches the appropriate frying temperature. Add the schnitzels to the pan and fry them until golden on one side, then flip them and continue cooking until fully cooked.

  In a blender or food processor, blend together the coriander sauce ingredients coriander, garlic clove, green chili, olive oil, lemon juice, and caster sugar until smooth. Season the sauce to taste.

  Serve the lamb schnitzels with a side salad and drizzle the coriander sauce over them.

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Blistered Corn & Coconut Rice Salad

Blistered Corn & Coconut Rice Salad

Recipe by Courtney Roulston

Dietaries – Vegetarian, Vegan
Serves – 4-6 as a side
Prep Time – 10 mins, plus cooling time
Cooking Time – 30 mins

Ingredients

• 1 cup basmati rice

  ½ cup coconut milk

  2 kaffir lime leaves

  2 large cobs of corn, husks removed

  250g green beans, trimmed

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

  Sea salt

  Coles black pepper

  1 small red onion, finely sliced into half-moons

  1 long green chili, sliced

  1/3 cup desiccated coconut, toasted, plus extra to garnish

  ½ cup roasted Coles unsalted peanuts, roughly chopped

  ¼ bunch of round mint, leaves picked

  ¼ bunch of basil, leaves picked

  2 tbsp lime juice

  2 tbsp zest

  2 tsp Coles Finest maple syrup

Method

• Place the rice into a small pot over medium heat and add in the coconut milk, 1 cup of water, and the kaffir lime leaves. Bring it up to a simmer and once the water has all been absorbed, cover with a lid and turn the heat down to very low. Leave it to gently steam for 12 minutes. Remove the kaffir lime leaf and spread the rice out onto a flat tray to cool.

  Preheat a BBQ or grill pan over medium-high heat. Toss the corn cobs and green beans with 30ml of the oil and season with sea salt. Grill the corn and beans for 6-8 minutes, or until the beans are tender and the corn is charred on the outside. Once the corn is cool enough to handle, cut the kernels from the cobs.

  Mix the remaining oil with lime juice, lime zest, maple syrup, and a pinch of sea salt and black pepper.

  Place the cooled rice into a large mixing bowl with the corn, green beans, onion, green chili, toasted coconut, peanuts, mint, coriander, and the lime dressing. Gently toss to coat, then transfer to a serving bowl. Garnish with extra coriander sprigs before serving.

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Chicken Karahi Roll

Chicken Karahi Roll

Recipe by Michael Weldon

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

Ingredients

• 3 tbsp Patak's Tikka Masala paste

  2 chicken breasts, thinly sliced

  1 red onion, sliced

  1 green pepper, sliced

  1 yellow pepper, sliced

  1 red pepper, sliced

  Omelette

  4 eggs

  3 tsp Patak's Tikka Masala paste

  2 sprigs of curry leaves

  Coriander and Mint Sauce

  ½ bunch of coriander

  ½ bunch of mint

  1 lime, juice

  1 green chilli, chopped

  ¼ cup Squeaky Gate extra virgin olive oil

  1 tsp sugar

  Pinch of sea salt

  Serve with 4 frozen paratha or roti

Method

• Marinate the chicken in 3 tablespoons of Patak's Tikka Masala paste.

  Heat a grill or pan until smoking. Cook the chicken on the BBQ or in the pan until cooked through. Remove, season, and let it rest. Cook the sliced capsicum and onion on the BBQ or in a pan until slightly softened. Mix them with the cooked chicken.

  Heat a non-stick frypan over medium heat. Whisk together the eggs, 1 tablespoon of Patak's Tikka Masala paste, and season with salt. Pour the mixture into the frypan and cook until the omelette is set. Remove from the pan and slice into strips.

  In a jug, combine the coriander and mint sauce ingredients. Use a stick blender to blend until smooth and well combined. Taste and season with salt and lime juice if needed.

  Cook the Paratha or roti in a frypan following the packet instructions.

  To assemble the rolls, spread the bread with the coriander and mint sauce. Top with the chicken and capsicum mixture, then add the strips of omelette. Season with salt, garnish with coriander, and roll it up in foil.

  Enjoy your Chicken Karahi Rolls!

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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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