Cacao, Avocado, Pistachio Mousse

Cacao, Avocado, Pistachio Mousse

Recipe by Courtney Roulston 

Dietaries: Vegan, Dairy free, gluten free 

Serves: 4 

Prep Time: 20 mins

Cooking Time: 5 mins

Ingredients

2 large ripe avocados 

4 medjool dates, pitted, torn 

100ml coconut milk from a can

Pinch sea salt flakes 

1/3 cup raw cacao powder 

4 tablespoons maple syrup 

1 teaspoon tahini paste 

1/3 cup pistachio nuts, plus extra to serve 

1/3 cup shredded coconut, toasted

METHOD

Remove the seeds and skin from the avocados and place the flesh into the jug of a high-speed blender. Add in the dates, coconut milk, salt, cacao powder and 3 tablespoons of the maple syrup.

Blitz until the mixture is smooth and creamy, scraping down the sides occasionally so it is evenly mixed. 

Place the pistachio nuts into the bowl of a small food processor and blitz until crumbly. Stir the tahini paste with 1 tablespoon of maple syrup and a dash of water in a bowl. Fold through the pistachio nuts and coconut until the mixture is thick and combined. 

Place the mousse into serving bowls then top with the pistachio mixture. Garnish with extra chopped pistachio nuts and coconut before serving.  

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Grilled Chicken and Avocado salad

Grilled Chicken and Avocado salad

Recipe by Michael Weldon

Dietaries:

Serves: 4 

Prep Time: 10 mins

Cook Time: 10 mins

Ingredients

2 chicken breasts, butterflied

¼ cup Greek yoghurt

1tablespoon cumin 

1tablespoon smoked paprika

Sea salt

Olive oil

Dressing

½ cup Jalna Greek yoghurt

¼ cup olive oil

1 lemon, juice

1tablespoon cumin

Sea salt

2 baby cos lettuce, slice into 1 cm pieces

1 cucumber, sliced onto matchsticks

1 carrot, sliced into match sticks

1 avocado, diced and dressed in lemon juice

¼ cup mild pickled chillies, sliced

½ bunch basil

¼ cup toasted pumpkin seeds

METHOD

Marinade the chicken with yoghurt, cumin, smoked paprika, salt and pepper. 

On a BBQ grill the chicken until caramelized and cooked through. Allow to be ready for 5 minutes before slicing thinly.

In a bowl whisk together the dressing ingredients. 

Dress the salad in the dressing, mixing until evenly coated.

Serve the salad topped with the chicken and extra dressing.

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Fish Fajita

Fish Fajita

Recipe by Michael Weldon

Dietaries: 

Serves: 4

Prep Time: 10 mins

Cook Time: 10 mins

Ingredients

4 Barramundi fillets

1 pack Capsicana Honey and Chilli Fajita marinade 

1 red onion, sliced thinly

1 red capsicum, sliced thinly

1 yellow capsicum, sliced thinly

½ bunch coriander

Lime mayo

½ cup mayo

1 lime

1 teaspoon green tabasco 

Pickled Jalapenos

Flour tortillas

½ bunch coriander 

METHOD

Coat the barramundi with the Honey and Chilli paste. Please on a baking tray and bake at 180 degrees until cooked through. Remove from the oven and let it slightly cool. 

In a frypan cook the onion and capsicum in oil until they just begin to soften. Add in the resting juices from the fish then toss through. Remove from the heat and flake through the fish, gently toss together.

In a bowl mix together the lime mayo ingredients. 

To serve, set up family style and let the diners build their own fajitas!

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Eggs, Greens and Cheese Pie

Eggs, Greens and Cheese Pie

Recipe by Magdalena Roze

Ingredients

Squeaky Gate Olive oil

375g filo pastry, thawed

500g mixed greens (spinach, kale, silverbeet leaves), chopped

1 brown onion, finely diced

2-3 garlic cloves, crushed

200g feta

200g ricotta

1/2 teaspoon ground nutmeg

2 tablespoons breadcrumbs

Zest of 1/2 lemon

1/4 cup mint leaves, chopped

1/4 cup parsley, chopped

1/4 cup dill, chopped

Salt and pepper

11 eggs (or a dozen, depending on the size of the eggs)

2 tablespoons sesame seeds

Lemon wedges, to serve

METHOD

Preheat the oven to 180°C and grease a 28 cm round dish or cast-iron pan with olive oil.  

Cover filo sheets with a damp tea towel.  

In a large pot, cook greens with lid on until wilted. Drain, cool, squeeze out excess water, and roughly chop.  

Sauté onion in olive oil until soft and golden, then cool.  

Combine greens, onion, garlic, ricotta, nutmeg, lemon zest, herbs, and crumbled feta in a bowl. Add beaten eggs and breadcrumbs; mix gently.  

Layer filo sheets on overlapped baking paper, brushing each layer with olive oil as you go, rotating sheets to form a large square. Transfer filo into pan, pressing in gently.  

Spread filling evenly. Crack 9–10 eggs over the top, keeping yolks intact and spaced out. Trim excess filo, fold edges in, drizzle with olive oil, sprinkle sesame seeds.  

Bake for 45 minutes until golden. If browning too fast, reduce heat to 160°C. Cool 10 minutes before serving with lemon wedges.  

Tip: To center one yolk, make a small divot in the filling before adding eggs.

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Spicy Fried Chicken with Coriander and Yoghurt

Spicy Fried Chicken with Coriander & Yoghurt

Recipe by Louis Tikaram

Ingredients

1 teaspoon Coles chilli powder 

1 1/2 teaspoons Coles ground coriander

1 1/2 teaspoons Coles ground cumin

1/2 teaspoon Coles ground turmeric

1/2 teaspoon Coles garam masala

1/2 teaspoon ground Coles black pepper

2 tablespoons sea salt

1/2 cup Jalna Greek yoghurt 

4 cloves garlic, grated

1 knob ginger, grated

6 boneless, skinless chicken thighs

Oil, for frying

1 cup semolina flour

1 cup rice flour

1 lime wedges 

Coriander & Jalna Yoghurt Chutney 

1 bunch coriander

1/2 cup Jalna Greek yoghurt

1 long red chilli, finally sliced 

1 clove garlic, smashed

Zest and juice of 1 lime 

Sea salt

METHOD

Whisk together the chili powder, coriander, cumin, turmeric, garam masala, black pepper and salt in a large bowl then stir in the yoghurt, garlic and ginger and mix well. Add the chicken and coat each piece thoroughly with the yoghurt mixture. Cover and marinate for at least 1 hour and up to 4 hours.

While the chicken is marinating you can make the Jalna Yoghurt and coriander dipping sauce.

Combine the coriander, yoghurt, chilli, garlic, lime zest, lime juice and 1/2 teaspoon of salt in a blender and process until smooth. Cover and refrigerate till serving. 

Add the oil to a large heavy based pot and heat to 180 degrees.

Whisk together the semolina and rice flour in a large bowl. Remove the chicken from the marinade and coat each piece in the flour mixture pressing firmly. 

Fry the chicken in the oil until golden and completely cooked through, 5–8 minutes, adjusting the heat if the oil is getting too hot to avoid the chicken burning. 

Place the chicken on absorbent paper after frying then transfer to a serving plate. Season with more salt, serve with Jalna yoghurt & coriander dipping sauce and some extra lime wedges.

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Vindaloo Prawns baked in Banana Leaf

Vindaloo Prawns baked in Banana Leaf

Recipe by Michael Weldon

Serves: 4 

Prep Time:  5 mins

Cook Time: 10 mins

Ingredients

12 XL King Prawns, cut down the back and remove intestine

1 red onion, diced

1 jar Pataks Vindaloo Spice paste

½ tin diced tomatoes

1 tablespoon white vinegar

4 frozen banana leaves

½ bunch coriander

2 green chillies

2 limes

METHOD

In a frying pan cook off the onion in oil then add in the curry paste and cook out. Add in the tomatoes and a pinch of salt, cook until thickened slightly. Add in the vinegar and taste the seasoning, adjust if needed. Allow the mix to cool. 

In a bowl coat the prawns in the vindaloo paste. Place the prawns on the banana leaves and add the coriander and chilli. Wrap into parcels and tie or skewer to hold together. 

Cook in the oven or BBQ with the lid down for  12 –15 minutes. 

Once the prawns are cooked, place the parcels onto a platter with limes on the side to squeeze over the top. 

Serve with bread or rice to get the most out of the sauce. Also have loads of napkins ready when eating!

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Angus Steak with Café De Paris Butter

Angus Steak with Café De Paris Butter

Recipe by Louis Tikaram

Ingredients

Café de Paris butter

100g unsalted butter, softened

2 tablespoons eschalot (small), very finely chopped 

1 clove garlic, finely minced

3 anchovy fillets, finely chopped 

1 teaspoon lemon juice

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon curry powder 

1/2 tsp paprika 

1 teaspoon sea salt

2 teaspoon tarragon, finely chopped

2 teaspoon parsley, finely chopped

Steak

Steaks of choice 

1 teaspoon sea salt

1 teaspoon black pepper 

1 tablespoon Olive oil

METHOD 

Place all café de Paris ingredients in a bowl and mix to combine, set aside out of direct heat or sun.

Cooking Steak:

Bring to room temp: Take the steak out of the fridge 30 minutes prior to cooking.

Pat dry steak with a paper towel, then heat a heavy based skillet, BBQ or grill plate over high heat until it is very hot.

Oil the steak and season each side generously with salt and pepper, then immediately place on the BBQ.

Cook the first side for 3 minutes, then turn and cook the other side for 3 minutes till a nice medium rare. Transfer steaks to a plate and rest for 5 to 10 minutes.

Serve the steak as is with a big scoop of Café de Paris butter on top. If sharing, slice the steak and then add the butter just before serving, sprinkle with some extra parsley for garnish.

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White Bean and Spinach Tartine

White Bean and Spinach Tartine

Recipe by Magdalena Roze

Serves 2

Ingredients

1 tablespoon Squeaky Gate olive oil and 1 tablespoon butter

1 anchovy fillet (or ½ tsp anchovy paste)

2 garlic clove, one crushed and the other for rubbing onto toast

1 x 400g can white beans (e.g. cannellini), drained and rinsed

1/4 cup (60ml) chicken stock

1 large handful baby spinach

Zest of 1/2 emon

Juice of 1/2 lemon juice
1 tablespoon parsley, chopped

Sea salt and black pepper, to taste

2 slices sourdough or crusty bread, toasted

2 eggs

To serve: Optional: extra parsley, chilli flakes and a drizzle of olive oil.

METHOD

Heat olive oil in a pan over medium heat. Add the anchovy and stir until it melts into the oil, about 30 seconds. This will not taste fishy, it adds depth and umami.

Add the garlic and cook gently for another 30 seconds until fragrant but not browned.

Stir in the white beans and chicken stock. Simmer for 3-4 minutes until heated through and slightly softened.

Add the spinach and cook for another minute or two until wilted.

Stir in lemon zest, lemon juice, chopped parsley and season with salt and pepper to taste. Gently mash some of the beans for a creamy texture. Taste before serving and season with salt and pepper.

Meanwhile, in a saucepan of just boiling water, add a little vinegar and gently crack in your eggs to poach. 

Toast the bread. When ready, drizzle with olive oil and rub with garlic. 

Spoon the warm bean-spinach mixture over each slice of toast. Top with a poached egg and finish with extra herbs, chilli flakes or a drizzle of olive oil. 

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Carrot Cake Bircher Muesli

Carrot Cake Bircher Muesli

Recipe by Magdalena Roze

Ingredients

1 cup rolled oats

1 medium carrot, grated

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 cup chopped nuts

1/4 cup mixed seeds (sunflower, pepitas, linseeds, chia)

2 tablespoons shredded coconut

2 tablespoons raisins

2/3 cup Jalna Greek Yoghurt or Biodynamic Yoghurt

1 cup milk of choice

Maple syrup or honey to taste

Pinch of Coles Sea salt

1 apple, grated

To serve: chopped nuts, seeds, extra fruit if desired

METHOD

To make the Bircher place all the ingredients except for honey/maple and grated apple in a medium sized bowl and mix until well combined. 

Cover and refrigerate overnight. 

When ready to eat, stir in grated apple and add honey/maple to taste.

Enjoy the carrot cake Bircher as is or top with extra nuts/seeds and fresh fruit like banana if desired.

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Almond Crusted baked Tuna with Herb Salad

Almond Crusted baked Tuna with Herb Salad

Recipe by – Michael Weldon

Serves: 4 

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients

4 tuna steaks

1 tablespoon Coles Dijon mustard

1 cup Australian almonds, crushed

½ bunch parsley, chopped

1 lemon, zest

Herb salad

½ bunch parsley, leaves picked

½ bunch dill, leaves picked

½ bunch chives, cut into 1 cm pieces

Squeaky Gate Olive Oil, to serve

METHOD

In a bowl mix the crushed almonds, chopped parsley and lemon zest. 

Brush the steaks with mustard then press into the almond mix to coat in the crush. 

Place the tuna steaks on a baking tray. Bake until golden all over and just cooked in the centre. 

In a bowl, mix the herb salad ingredients together. Lightly dress with olive oil and season with a pinch of salt. 

Serve the tuna steaks topped with the herb salad and a lemon cheek.

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Yakitori Japanese Grilled Chicken Skewers

Yakitori Japanese Grilled Chicken Skewers

Recipe by Louis Tikaram

Ingredients

1/2 cup soy sauce

1/4 cup mirin

1/4 cup sake

1 tablespoon Raw sugar

8 boneless, skinless chicken thighs, cut into 3cm pieces

1 bunch of green onions, white cut into 2cm pieces

Vegetable oil, for grill

1 tablespoon Toasted sesame seeds

1 tablespoon Shichimi Togarashi

METHOD

Soak 10 small bamboo skewers in water for 30 minutes.

In a small pot over medium-high heat, bring soy sauce, mirin, sake, and raw sugar to a boil. Reduce heat to low and simmer until slightly thickened, about 5 minutes. 

Remove from heat and let cool to room temperature. 

Fold each piece of chicken in half and thread onto a skewer. Thread a piece of green onion onto the skewer. Repeat until each skewer has 4 pieces of chicken and 3 pieces of green onion. 

On a BBQ or Hibachi Grill, cook the skewers, turning occasionally, for around 4 minutes. 

After 4 minutes, begin brushing skewers with soy sauce mixture after each turn. Continue grilling for 4 to 5 minutes, brushing and turning regularly.

Arrange skewers on a platter. Brush the top of the skewers with more sauce. 

Sprinkle it with toasted sesame seeds, shichimi togarashi, and sliced green onion before serving

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Spiced Carrot Cake

Spiced Carrot Cake

Recipe by Magdalena Roze

Serves: 8–10 

Dietaries: Gluten Free

Ingredients

Cake

350g almond meal

2 teaspoons vanilla bean paste or extract

2 teaspoons ground cinnamon

2 teaspoons gluten-free baking powder

125 ml (½ cup) maple syrup 

60 ml (¼ cup) macadamia oil

Zest of ½ orange (optional)

Juice of ½ orange

3 eggs, lightly beaten

500g carrots, grated

½ cup pumpkin seeds, toasted

½ cup chopped walnuts

Icing

200g ricotta 

30 g maple syrup or honey 

Ground cinnamon, to taste

Vanilla extract, to taste

½ cup almonds, toasted

¼ cup walnuts, chopped

METHOD

Preheat the oven to 180°C. Grease a 20 cm round cake tin and line the base with baking

paper. 

Place the almond meal, vanilla, cinnamon, nutmeg and baking powder in a bowl and mix with a wooden spoon. 

Add the maple syrup, oil, orange zest (if using), orange juice and eggs, and stir until combined. 

Gently fold in the grated carrot, followed by the pumpkin seeds and walnuts.

Pour the mixture into the cake tin, making sure you leave behind a tablespoon to taste! 

Bake for 50 minutes or until a skewer inserted in the centre of the cake comes out clean. 

Leave to rest in the tin for 15 minutes, then turn out onto a wire rack and allow to cool

completely.

Meanwhile, use an electric or stand mixer to beat together the ricotta, maple syrup or honey, cinnamon, and vanilla in a bowl. Add 2 tablespoons of water and continue beating until the mixture is smooth and airy. Cover and refrigerate until needed. 

When the cake has cooled, spread the ricotta frosting on top with a spatula and top with toasted almonds and walnuts. Store in the fridge for up to 3 days. 

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Vitello Tonnato with Tuna Sauce

Vitello Tonnato with Tuna Sauce

Recipe by Louis Tikaram

Ingredients

1 cup Squeaky Gate Extra Virgin olive oil

500g veal topside

1 teaspoon Coles Sea salt 

1 teaspoon Coles Black pepper

3 egg yolks

1 teaspoon Coles Dijon mustard

Juice and zest of 2 lemons 

2 x small cans tuna 

6 anchovies 

1 garlic clove

1 tablespoon chopped dill

Caperberries

Crunchy bread to serve

METHOD

Place the tuna, anchovies, garlic, and dill in a food processor and blend until smooth. 

In a large mixing bowl, whisk the egg yolks until smooth. Gradually add the olive oil, whisking constantly until thickened and emulsified. Stir in the mustard and lemon juice, then add the blended tuna mixture, lemon zest, and a pinch of salt to season. Refrigerate until needed.

Heat 1 tablespoon of olive oil in a heavy-based frying pan over high heat. Season the veal with salt and pepper.

When the pan is smoking, sear the veal for 15 seconds on each side, until browned.

Remove from the pan and allow to cool, then wrap in cling film and chill for 1-2 hours, until firm. 

When ready to serve, unwrap the veal and use a sharp knife to slice very thinly across the grain. Arrange the meat on a serving plate and drizzle with the dill and tuna sauce.

Serve with toasted bread and caperberries. 

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Chicken Piccata

Chicken Piccata

Recipe by Michael Weldon

Serves: 4 

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients

2 Chicken breasts, butterflied and pounded thin

½ cup plain flour

Coles Sea salt

Coles Black pepper

Squeaky Gate Extra Virgin Olive oil

Butter

Sauce

1 shallot, diced finely

4 garlic cloves, thinly sliced

3 tablespoons baby capers

1 cup white wine

1 cup chicken stock

100g butter, diced

¼ bunch parsley, finely chopped

2 sprigs tarragon, chopped

1 lemon, juiced

METHOD

Season the flour with salt and pepper. Dust the chicken pieces with the flour to coat.

Heat a good drizzle of olive oil and a large piece of butter in a frypan. Once melted, add the chicken and fry until golden on the outside and cooked through. Remove from the pan and set aside to rest.

Add a drizzle of extra olive oil to the pan. Add in the shallot and garlic, gently fry off until softened. Add the capers and white wine, and cook until the wine is reduced and syrupy. 

Add the chicken stock and reduce until the sauce thickens. Finish the sauce by stirring in the butter until melted and combined. Add the lemon juice and season to taste with salt. Remove from the heat and stir in the herbs. 

Serve the chicken with the sauce spooned over the top and a side of boiled broccoli.

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Curry Mussel Escabeche

Curry Mussel Escabeche

Recipe by Michael Weldon

Dietaries:

Serves: 4 

Prep Time: 5 mins

Cook Time: 10 mins

Ingredients

1kg Mussels 

1 cup white wine

2 cups Squeaky Gate olive oil

1 thumb sized piece of ginger

4 garlic cloves

4 chillies, split lengthways

2 sprigs of curry leaf

1tablespoon curry powder

½ cup apple cider vinegar

1 Airtight jar

METHOD

Heat a saucepan with a lid until smoking, add in the mussels and the wine then put the lid back on the pot. Cook, shaking occasionally until the mussels open. Remove the mussels from their shells and trim any beards. 

In a small saucepan, heat the olive oil with the ginger, garlic, chilli and curry leaf. Heat until the oil gently bubbles and aromats lightly colour. Remove from the heat and add the vinegar and curry powder, stir through the oil.

Add the mussels to the jar. Pour the warm oil mixture over the mussels. Seal the lid and store in the fridge.

Serve on butter toast or grazing boards. 

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Scallop Udon Noodle Soup

Scallop Udon Noodle Soup

Recipe by Louis Tikaram

Ingredients

1 piece dried kombu 

1 tablespoon Ayam soy sauce 

1 teaspoon instant dashi powder

3 cups water

1 pack (200gr) Coles Udon noodles

8-piece fresh scallops

2 stalks of green onions, sliced

1 teaspoon roasted sesame seeds 

METHOD

In a medium pot add the water and piece of kombu.

Place pot on medium heat, when the water starts boiling take out kombu.

Add your udon noodles and cook till al dente, around 5 minutes.

When the noodles are done cooking, add soy sauce and dashi powder. 

Once seasoned, add the scallops and stir well to cook the scallops evenly, they will only need 30 seconds as they will continue to cook in the soup. 

Stir and serve the noodles & scallops in a bowl.

Finish with sliced green onions and roasted sesame.

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One Pot Hainanese Chicken Rice

One Pot Hainanese Chicken Rice

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients

One whole chicken, portioned
Three cloves garlic, finely chopped
Two shallots, finely chopped
Two cups jasmine rice, rinsed
One litre Coles chicken stock
1 tbsp soy sauce
1 cup spring onions, finely sliced
One Lebanese cucumber, thinly sliced

Spring Onion Oil
¼ cup extra virgin olive oil
½ cup spring onions, green parts only, finely chopped
1 clove garlic, crushed and finely chopped
1 tbsp ginger, finely diced

To Serve
Chilli sauce
Spring onion oil

Method

Heat a large pot over medium heat. Add the chicken pieces, skin-side down, and cook for about five mins until golden and the fat has rendered. Remove the chicken and set aside.

In the same pot, add garlic and shallots, cooking until fragrant. Remove any large chicken bones, leaving the rendered fat in the pan. Pour in the chicken stock, add soy sauce and spring onions, then stir through the rice. Nestle the chicken pieces back into the pot, ensuring they are half submerged in the liquid.

Bring to a gentle boil, then reduce to a simmer. Cook uncovered until most of the liquid is absorbed, then cover and reduce to low heat. Cook for a further 15 mins or until the chicken is cooked through and the rice is tender.

Meanwhile, make the spring onion oil. Heat the olive oil in a small saucepan until just shimmering. Place the spring onions, garlic, and ginger in a heatproof bowl, then carefully pour the hot oil over the top. Stir well and set aside.

To serve, place sliced cucumber on a plate. Scoop the rice into a small bowl, then invert onto the plate to form a dome. Arrange the chicken alongside and drizzle with spring onion oil. Serve with chilli sauce and extra spring onion oil on the side.

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Mozzarella & Pesto Meatball Buns

Mozzarella & Pesto Meatball Buns

Recipe by Courtney Roulston

Serves: 8
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

500g Coles Graze Beef mince
1 egg
Sea salt and black pepper, to taste
1 tsp dried oregano
40g Parmesan cheese, finely grated
1 tbs extra virgin olive oil
1 jar Coles Mum’s Sauce Tomato & Basil
1 x 220g tub bocconcini cheese, drained
4 tbs basil pesto
8 mini Coles La Fournee brioche slider buns

Method

Place the beef mince in a large mixing bowl with the egg, salt, pepper, oregano, and Parmesan. Mix well, then roll into 8 even-sized meatballs.

Heat the olive oil in a large frying pan over medium heat. Add the meatballs and cook for 2 minutes on each side, or until browned all over. Pour in the tomato sauce, reduce the heat to low, and let the meatballs gently simmer for 10 minutes, or until fully cooked.

Tear the bocconcini and scatter over the meatballs, allowing it to melt before turning off the heat.

Slice the brioche buns in half horizontally and spread pesto onto both sides.

Place a meatball with some sauce into each bun, then serve immediately.

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Apple & Peanut Smoothie Bowl

Apple & Peanut Smoothie Bowl

Recipe by Brent Draper

Serves: 2
Prep Time: 10 minutes

Ingredients

½ cup frozen banana
1 frozen apple, chopped and peeled
1 apple, thinly sliced for garnish
1 tbs quality peanut butter
1 cup Greek yoghurt
¼ tsp cinnamon
¼ cup shaved coconut
½ cup Coles granola
1 punnet blueberries
Drizzle of maple syrup

Method

In a food processor, blitz the frozen banana and apple until smooth. Add the peanut butter, Greek yoghurt, and cinnamon, then blitz again until creamy.

Pour the smoothie mixture into a bowl and top with shaved coconut, granola, sliced apple, and blueberries. Finish with a drizzle of maple syrup before serving.

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Scotch Fillet with Leek and Pepper Skirlie

Scotch Fillet with Leek and Pepper Skirlie

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 1 hour

Ingredients

½ cup butter
1 leek, finely sliced
1 clove garlic, minced
Coles scotch fillet steak
1 cup Red Tractor Steel Cut Oats
⅓ cup parsley, chopped
Coles sea salt, to taste
Coles black pepper, to taste
Squeaky Gate extra virgin olive oil

Method

Melt the butter in a pan over medium-high heat. Add the leek and garlic, then season with salt and pepper. Cook until the leeks are soft and fragrant.

Stir in the Red Tractor Steak Cut Oats and cook until warmed through and slightly toasted.

Drizzle the steak with olive oil, season generously with salt and pepper, and place onto a hot griddle pan. Cook to your preferred doneness, then rest before serving.

Once the skirlie is cooked through, remove from the heat and stir through the chopped parsley. Adjust seasoning to taste.

Serve the scotch fillet alongside the leek and pepper skirlie. Enjoy!

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