Tandoori Aloo Tikka with Raita

Tandoori Aloo Tikka with Raita

Recipe by Louis Tikaram

Ingredients

6 bamboo skewers

500gr washed Baby Potatoes (15 in total)

1 small Red capsicum, cut into 3cm squares 

1 small green capsicum, cut into 3cm squares

1 small onion, cut into 3cm squares

Lime wedges, to garnish

For marinade

1/2 cup Jalna Greek yoghurt 

1 tablespoon flour 

1 cup Pataks Tikka Masala paste

For Raita

1 cup Coles Greek Biodynamic Yoghurt 

1/2 cup cucumber, finely diced 

1 tablespoon finely chopped red onion 

2 teaspoons lime juice

1 tablespoon olive oil

1/2 teaspoon Coles ground cumin

1/2 teaspoon Coles ground coriander seed

¼ bunch mint leaves, chopped

¼ bunch coriander, chopped

1/4 teaspoon salt, more to taste

1/4 teaspoon pepper

METHOD

Set up a steaming basket and saucepan on the stove, fill with water and steam the potatoes over high heat for 15 minutes or until just cooked.

Transfer potatoes to a bowl and allow to cool, then peel skin gently. 

In a separate large bowl, combine all ingredients for the marinade and mix well.

Add the peeled potatoes, onions, red and green capsicums to marinade. Mix well and allow to marinate for at least 30 minutes.

While the vegetables are marinating, place all ingredients for the Raita in a bowl and stir together.

Refrigerate until ready to serve.

Thread the potatoes, peppers and onions on the skewers alternating between each.

Light your BBQ or heat a heavy based grill pan and oil the grill/bars then cook the skewers low and slow for around 10 minutes to get a nice, caramelized colour on the vegetables. 

Remove the skewers to a serving plate and serve with Raita on the side.

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Broken Eggs with Yoghurt and Spicy Tomato Oil

Broken Eggs with Yoghurt and Spicy Tomato Oil

Recipe by Courtney Roulston

Dietaries: Vegetarian, meat free 

Serves: 2 to share 

Prep Time: 10 mins

Cooking Time: 10 mins

Ingredients

4 free range eggs 

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

1 tablespoon white sesame seeds 

1 Lebanese cucumber. Sliced into irregular chunks 

¼ red onion, sliced 

100g Perino noir tomatoes, cut in half 

½ cup mint, leaves picked 

¼ bunch dill, fronds picked 

1 tablespoon red wine vinegar or lemon juice 

1 cup Jalna Greek yoghurt 

Sea salt and pepper to taste 

Tomato Oil

1 large vine ripe tomato 

1 clove garlic, minced 

1 teaspoon dried chilli flakes 

½ teaspoon paprika 

METHOD 

For the tomato oil, warm 60ml of the oil in a small pot over a medium heat.

Use a box grater to grate the tomato into a medium sized heat-proof bowl, discarding the skin. Add in the garlic, chilli, paprika and a pinch of salt. Pour the warm oil over to infuse and bubble. Stir and set aside. 

Toss the cucumber, onion, tomatoes, mint, dill, pinch of salt, pepper and vinegar in a bowl. Set aside. 

For the eggs, heat remaining oil in a large non-stick frying pan. Scatter in the sesame seeds then break the eggs over the top. Cook for 2 minutes, then flip the eggs over. Cook for a further minute, or until the eggs are set. Place the eggs onto a board and chop into large pieces. 

Spread the yoghurt onto the base of a serving plate.

Top with the eggs, spicy tomato oil and the cucumber salad before serving! 

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Pearl Barley, Pea & Parmesan Risotto

Pearl Barley, Pea & Parmesan Risotto

Recipe by Michael Weldon

Dietaries: 

Serves: 4 

Prep Time: 10 mins

Cook Time: 25 mins

Ingredients

1 onion, diced

2 garlic cloves sliced

2 cups pearl barley

1 cup white wine

1 piece of parmesan cheese

1 litre chicken stock

1 cup baby spinach 

1 cup peas

½ cup cream

½ bunch of chives

½ bunch of dill

Garnish 

2 tablespoons toasted pine nuts

Extra parmesan

METHOD

In a saucepan heat the stock with a couple of pieces of parmesan cheese. Once boiling, remove from the heat, keep warm.

In a large frypan or saucepan heat the butter and a drizzle of olive oil. Fry the onions until softened. Add in the garlic and cook for a minute. 

Add in the pearl barley and toast off for a minute. Add in the wine, cook out until the wine has evaporated. 

Add in a couple of ladles of stock, mix in until absorbed. Continue the process until pearl barley is hydrated and tender. 

Add in spinach, peas and cream, mix through the risotto. Add a good grating of parmesan. Taste the seasoning and adjust to your liking. 

Serve the risotto topped with extra parmesan, pine nuts and extra herbs.

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Strawberry & Blood Orange Marscapone with Balsamic & Almonds

Strawberry & Blood Orange Mascarpone with Balsamic & Almonds

Recipe by Poh Ling Yeow

Ingredients

2 x 250g punnets of strawberries, hulled and halved

½ cup (70g) roasted almonds

Handful of basil leaves

100ml balsamic glaze

Mascarpone Yoghurt Cream

¾ cup (170g) mascarpone

1 cup (260g) Greek Yoghurt

 1 ½ tsp vanilla extract or essence

90g icing sugar

METHOD

To make the mascarpone yoghurt cream, whisk all ingredients together in a bowl and chill until needed.

To serve, place about a third of a cup of the mascarpone yoghurt in each bowl. Divide the strawberries between the bowls, then drizzle 1 tablespoon of the balsamic glaze over the top. Finish with a sprinkling of roasted almonds and a small amount of torn basil leaves. Serve immediately.

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Picnic Salad Jars

Picnic Salad Jars

Recipe by Magdalena Roze

Makes 4 x 750 ml jars - please purchase 2 jars

This rainbow-coloured salad is a hit at every picnic. I like to soak the lentils, cook the quinoa and make the dressing the night before so it’s easy to assemble on the day.

Ingredients

Lentils & Salad Components

220g (1 cup) French-style or puy lentils

1 cup uncooked quinoa 

2 spring onions, thinly sliced

2 large oranges, peeled, pith removed, cut into segments

1 small fennel bulb, shaved, fronds reserved

120g mixed salad leaves

125g goat’s cheese, crumbled

60g (½ cup) walnuts, roughly chopped and toasted

Dressing

80ml (⅓ cup) extra-virgin olive oil

60ml (¼ cup) apple cider vinegar

1 garlic clove, crushed

1 teaspoon Dijon mustard

1 tablespoon chopped chives

2 teaspoon honey 

Pinch of sea salt and freshly ground black pepper

METHOD

To make the dressing, place all of the ingredients in a glass jar with a lid and shake well.

Cook the lentils in boiling water for 15 minutes, or until tender. Drain, rinse and transfer to a bowl. Stir in the spring onion and a third of the dressing then set aside for 30 minutes or longer to allow the lentils to soak up the flavours.

To cook the quinoa, rinse, drain, then place in a pot with 2 cups of water. Bring to the boil then reduce to a simmer and cook for another 10-15 minutes until the liquid is almost absorbed. Remove from heat and allow to rest for a few minutes with the lid on.

To assemble, spoon the lentils into the bottom of the salad jars and top with loosely arranged orange segments, fennel, salad leaves, goat’s cheese, walnuts and the reserved fennel fronds.

Just before serving, pour over the remaining dressing, toss the salad and enjoy. 

Notes

• It’s best to soak the lentils in water overnight with a teaspoon of yoghurt, whey or lemon juice to ferment them a little, which not only improves their digestibility but also reduces cooking time.

• Make sure you layer the salad quite loosely so that you can add the dressing and easily toss it in the jar. You can also make one big jar, if you prefer, or pop it in a salad bowl with a lid.

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Tuna Chopped Salad with Sesame Dressing

Tuna Chopped Salad with Sesame Dressing

Recipe by Michael Weldon

Dietaries: 

Serves: 4 

Prep Time: 10 mins

Cook Time: 10mins

Ingredients

1 large tin of tuna in olive oil

2 spring onion, sliced

Black pepper

Sea salt

½ iceberg lettuce

¼ white cabbage

1 red onion

2 tomatoes

1 large cucumber

1 red capsicum

1 yellow capsicum

1 head of fennel

5 radishes

1 bunch coriander

¼ cup chopped garlic

Sesame dressing

2 tablespoons toasted sesame seeds

1 tablespoon tahini

1 tablespoon soy sauce

1 tablespoon honey

1 tablespoon white wine vinegar 

¼ cup mayo

METHOD

In a jug, mix the dressing ingredients until well blended.

In a bowl, break the tuna into pieces with its oil, add the spring onion, and season to taste.

Cut all the salad vegetables into similar-sized pieces and mix them in a bowl. Add enough dressing to lightly coat the salad.

Serve the salad in a bowl and top it with the tuna.

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Spicy Steak Mince Tortillas with Honey, Chilli Mayo

Spicy Steak Mince Tortillas with Honey, Chilli Mayo

Recipe by Louis Tikaram

Ingredients

500g Coles beef mince 

2 tablespoons Capsicana ‘Tasty Taco’ seasoning mix

3 cloves minced garlic 

1/2 grated white onion (with the juice squeezed out)

1/2 grated tomatoes (with the juice squeezed out)

2 tablespoons tomato paste 

1/4 cup chopped coriander leaves 

4 x large flour tortillas   

Honey and Chilli Mayo 

1 cup Japanese Kewpie Mayonnaise 

2 tablespoons Capsicana Honey & Chilli Fajita cooking paste

METHOD 

Preheat the oven to 180 degrees.

Mix the ingredients for the Honey and chilli Mayo together then set aside ready for serving. 

In a bowl, combine mince, tomato paste, seasoning mix, grated onion, and grated tomatoes. Mix until well combined.

Lay the tortillas onto a baking tray and add a little bit of the meat, spreading it out thinly onto the bread. 

Bake for 25-35 minutes or until the meat is cooked and the tortillas become crispy.

Sprinkle with chopped coriander and serve with a good dollop of Honey & chilli Mayo.

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Crumbed Mushroom Mini Burgers

Crumbed Mushroom Mini Burgers

Recipe by Courtney Roulston 

Dietaries: Vegetarian 

Serves: makes 4 canape size 

Prep Time: 15 minutes 

Cooking Time: 5 minutes 

Ingredients

4 large Button or Brown mushrooms, stems removed 

1 egg, beaten 

1.5 cups panko breadcrumbs 

1 cup oil for frying 

Sea salt to taste 

8 slices soft white bread 

2 slices burger cheese, cut into 4 squares each 

1 cup lettuce, shredded 

Burger sauce:

½ cup mayonnaise 

1 tablespoon tomato sauce 

1 tablespoon burger pickles, diced 

1 tablespoon white onion, diced 

1 teaspoon American mustard 

METHOD

Mix all the burger sauce ingredients in a small bowl then set aside. Cut circles around 7-8cm in diameter from the inside of the bread using a pastry cutter or glass jar rim and set them aside. 

Place the egg and breadcrumbs into 2 separate bowls. Coat the mushrooms in the egg mixture then into the breadcrumbs to coat the outside. 

Heat the oil in a small pot over a medium heat. Fry the mushrooms for 4–5 minutes, or until golden and crisp on the outside and cooked through. Remove with a slotted spoon then drain on kitchen paper.

To assemble, place some of the burger sauce onto the bottom of 4 pieces of bread. Add on 2 pieces of cheese, lettuce, then top with the mushrooms. Add on a little more burger sauce then place the remaining bread round on top before serving. 

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Lamb Chops with Agro Dulce Sauce

Lamb Chops with Agro Dulce Sauce

Recipe by Michael Weldon

Dietaries: 

Serves:  4 

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients

12 Lamb cutlets

Coles Sea salt

Olive oil 

Agro Dulce

1 large red onion, diced

2 garlic cloves, sliced thinly

½ teaspoon chilli flakes

1 cup red wine vinegar

½ cup brown sugar

1 cup raisins

1 cup toasted pine nuts

½ bunch parsley, chopped

Olive oil

Coles Sea salt

Salsa Verde 

1 bunch mint

1 bunch parsley

1 jar capers

1 tablespoons Dijon mustard

Olive oil

Coles Sea salt

METHOD

In a frypan over a medium high heat, warm a good drizzle of olive oil. Add in the onion with a pinch of salt and cook until soft. Add the garlic, cook for a further minute. Add the chilli flakes and quickly toast.

Add the vinegar, sugar and currants, cook until the vinegar is reduced. Turn the heat down to low and add in the pine nuts. Cook gently until the sauce thickens. 

In a jug combine the salsa verde with a pinch of salt and enough olive oil to bring the sauce together.

Heat a BBQ until it's smoking. Season the cutlets with sea salt. Brush with oil and place into the grill, cook until charred on both sides but still pink in the centre. Rest for a couple of minutes.

Spread the green sauce on the base of the platter then add the cutlets and finish with the agro dulce! 

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Smashed Kimchi Cucumbers

Smashed Kimchi Cucumbers

Recipe by Courtney Roulston

Dietaries: Meat free

Serves:  4 as a side dish 

Prep Time: 25 minutes 

Cooking Time: 

Ingredients

3 skinny Lebanese cucumbers, washed (skinny ones have less watery seeds) 

Sea salt flakes 

1 long red chilli, seeded, sliced 

1 carrot, peeled, sliced into matchsticks 

1 spring onion, finely sliced 

1 tablespoon white sesame seeds, toasted, gently crushed 

1 tablespoon gochujang paste 

1 small clove garlic, minced 

2 tablespoons rice wine vinegar 

1 tablespoon fish sauce (use light soy for a veg sub) 

1 tablespoon honey 

1 teaspoon sesame oil 

METHOD

Place the cucumbers onto a clean board and gently smash them with the flat part of a knife split the skins. Cut into irregular pieces then place into a bowl and sprinkle with a pinch of salt. Set aside for 5 minutes for the salt to draw excess water from the cucumbers. 

In a small bowl mix together the gochujang paste, garlic, rice vinegar, fish sauce, honey and sesame oil until smooth. 

Drain the water that has pooled in the bowl with the cucumbers then add in the chilli, carrot, spring onion, half the sesame seeds and gochujang dressing. Toss well so everything is coated in the spicy dressing. 

Place into a serving bowl and sprinkle with remaining sesame seeds before serving!

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One Pot Mediterranean Chicken with Orzo

One Pot Mediterranean Chicken with Orzo

Recipe by Magdalena Roze

Serves: 4 

Ingredients                                   

2 tablespoons Squeaky Gate Olive oil

500g chicken thighs

4 garlic cloves, crushed

1 onion, peeled and diced

2 teaspoons sweet paprika

2 teaspoons oregano

1 teaspoon thyme

1-2 tomatoes, roughly chopped OR 1 punnet cherry tomatoes 

1/2 cup olives, kalamata or green 

Zest of a lemon (reserve lemon to season when serving)

1 ½ cups orzo

3 cups Chicken Bone Broth

100g feta cheese

To serve: options include Handful chopped parsley, mint, squeeze of lemon, roasted pine nuts. 

METHOD

Heat olive oil in a medium to large pot. Add the chicken thighs and fry until golden on both sides, then set aside. The chicken doesn’t need to cook through, we’re just giving it some colour. 

In the same pot, sauté the garlic and onion for 2 minutes until soft and fragrant. Add the spices and stir for another minute or so. 

Toss in the tomatoes, olives and zest and stir through for another minute or so. Now pop in the rice until it’s mixed through and evenly coated. 

Finally, add the chicken bone broth making sure that all the chicken is covered. 

Bring to the boil and then reduce to low heat. Place the lid on slightly ajar, and cook for around 20 minutes until all the liquid is almost absorbed. 

Turn off the heat, place the lid on, allow it to steam for another 10 minutes or until completely cooked.

To serve, jazz it up with fresh herbs like mint and parsley. For adults, you can pimp it up further with a squeeze of lemon, olive oil and sea salt. You could even add roasted pine nuts!

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Leek Gratin

Leek Gratin

Recipe by Michael Weldon

Dietaries: 

Serves: 4 

Prep Time: 10 mins

Cook Time: 45 mins

Ingredients

2 tablespoons butter

5 leeks, cut into 3 cm pieces. 

2 garlic cloves

4 thyme sprigs, leaves picked

Sea salt

50g butter

50g flour

500 mls milk

150g gruyere, grated

100g mozzarella, grated

100g parmesan, grated

2tbs Dijon mustard

¼ cup breadcrumbs

Parmesan cheese

Olive oil

METHOD

In an oven safe frypan cook the leeks until they begin to soften. Add in the garlic and cook until softened. Add in the thyme leaves and toss through.

In a small saucepan melt the butter then add in the flour and cook until the mix splits. Add in a third of the milk and mix until smooth then add the next third and do the same. Add the final third of the milk and mix until smooth. Once smooth add in the cheese and mustard, cook until melted. 

Pour the cheese sauce over the leeks and spread evenly. Sprinkle over the breadcrumbs, parmesan and drizzle with oil. 

Bake in the oven or bbq at 200 degrees until golden all over.

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Turkish Yoghurt Soup

Turkish Yoghurt Soup

Recipe by Louis Tikaram

Ingredients

1/2 cup rice, short grain or Arborio rice 

1.5 litres Coles chicken broth

 2 cups Jalna Greek yoghurt 

1 Coles egg

1 tablespoon Coles plain flour

Juice of 1 lemon

1 teaspoon sea salt

2 tablespoons Coles salted butter

2 tablespoons dried mint

1 teaspoon Coles chilli flakes

METHOD

Rinse the rice 2 times under running water to wash off all the starch, on the second rinse you should see the water starting to run clear, completely drain the rice then place the rice in a medium saucepan, along with the 1.5L of chicken broth then bring to a boil over medium heat. Allow the rice to cook for 15 to 20 minutes, covered with a lid to avoid evaporation until the rice grains are very soft. Remove from the heat. The cooked rice is meant to have a lot of liquid and have a soup consistency. 

While the rice is cooling, place the yoghurt, egg, lemon juice, salt and flour in a bowl and whisk well to combine all the ingredients into a thick and creamy mixture.

When the rice is finished cooking, add one ladle of the hot stock from the rice pot into the yoghurt mixture and whisk vigorously to combine. Continue to do this slowly and continuously whisk the liquid with 3 to 4 more ladles of stock, this process tempers the yoghurt and ensures it does not split when added to the pot.

Once the yoghurt is tempered, pour all of the tempered yoghurt mixture into the soup pot with the rice and stock. Whisk to combine all the ingredients, then simmer it on medium low heat for 10-15 minutes, stirring occasionally. Taste and adjust for salt.

In a small pot, melt the butter then add the dried mint and stir for 10-20 seconds. Do not leave the mint in for longer as it will burn quickly.

Pour the butter and mint drizzle into the soup pot and stir to combine.

Serve the soup in bowls and garnish with more dried mint and some chilli flakes.

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Black Forest Panettone Trifle

Black Forest Panettone Trifle

Recipe by Courtney Roulston 

Dietaries: 

Serves:  6 

Prep Time: 20 mins

Cooking Time: 5 mins 

Ingredients

1 Traditional Panettone, sliced into chunks 

300ml Coles thickened cream, whipped into soft peaks 

1 cup good quality fresh cherries to garnish 

80g Pana Organic Dark chocolate, cut into shards to garnish 

Icing sugar for dusting 

1 litre store bought chilled custard 

1 teaspoon vanilla bean paste 

2 x 250g Coles mascarpone tubs 

1 jar morello cherries, drained, juice reserved 

½ cup sugar 

1/3 cup brandy 

METHOD 

Place the morello cherry juice, sugar and brandy into a small saucepan and bring up to a simmer. Leave for 5 minutes to reduce slightly then take off the heat and allow to cool. 

Fold together the custard, vanilla and mascarpone until smooth and thick. 

Arrange the chunks of panettone and morello cherries onto the base of a glass trifle dish. Top with a layer of the custard mixture and repeat until all the panettone, morello cherries and custard is used (should be around 3 layers). 

Spoon the whipped cream on top, then arrange the fresh cherries and chocolate shards. Dust with icing sugar before serving.

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Korma Spiced Barramundi in Banana Leaf

Korma Spiced Barramundi in Banana Leaf

Recipe by Louis Tikaram

Ingredients

1 x 200g Barramundi fillet  

2 tablespoons coconut oil 

1 x cup Patak’s Korma paste (Curry paste)

5 x Thai lime leaves 

¼ cup palm sugar 

2 tablespoons oyster sauce 

2 tablespoons fish sauce 

2 large fresh banana leaves 

1 x stick lemongrass thinly sliced 

2 tablespoons Patak’s lime pickle

METHOD

Heat the coconut oil in a medium pot over a low heat till melted.

Add the curry paste, lime leaves and continuously stir for 10minutes until very fragrant and aromatic. 

Season with, palm sugar, oyster sauce & fish sauce, continue to cook over a low heat till sugar is melted and oil has split away from the paste. 

Turn off the heat and set aside. 

On the grill slowly drag the banana leaves over the flames till warm and shiny.

Add a big spoon of Korma paste onto the banana leaf and spread out to resemble the size of the barramundi. Sprinkle some Thai basil leaves, lemon grass, then add the fish. Repeat this on the top side of the fish then wrap the banana leaf nice and tight.

Place the banana leaf parcel onto the grill over low heat and cook for 10 minutes, flip and do the same on the other side.

Take the fish off the grill, unwrap, and garnish with some extra Thai basil leaves, lemongrass and Pataks lime pickle!

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Baked Brie in Sourdough

Baked Brie in Sourdough

Recipe by Magdalena Roze

Ingredients

150–200 g wheel or triangle of ripe brie, camembert or washed rind cheese

1 round loaf of sourdough

100 g butter, thinly sliced

8 sage leaves

2 rosemary sprigs

40 g (¼ cup) roasted hazelnuts, coarsely chopped

100 g honey (with honeycomb if possible) 

4 ripe figs, cut into wedges

METHOD 

Preheat the oven to 180°C and line a baking tray with baking paper. Put the cheese on the bread and use a sharp knife to cut a circle or triangle around it, matching the cheese shape. Scoop out the bread inside to fit the cheese.

Make cuts around the loaf about 2 cm apart, but don’t cut all the way through.

Put the cheese into the hollowed-out bread and stick slices of butter into the cuts around the bread. Tuck sage leaves between the cheese and bread edges. Press small bunches of rosemary needles onto the top of the cheese.

Place the bread on the lined tray and bake for 20–30 minutes until the cheese melts and the bread turns golden and crispy. Take it out of the oven and gently move the top of the cheese to show the melted inside.

Sprinkle roasted hazelnuts on top and drizzle with honey. Arrange figs around the bread and serve right away.

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Herb & Pea Salad with Yoghurt, Lemon & Almonds

Herb & Pea Salad with Yoghurt, Lemon & Almonds

Recipe by Courtney Roulston 

Dietaries: Meat free, Vegetarian, gluten free 

Serves: 4 as a side 

Prep Time: 10 minutes 

Cooking Time: 5 minutes 

Ingredients

2 cups frozen peas, cooked, cooled 

Sea salt and pepper to taste 

1.5 cups raw snow peas, trimmed, sliced into strips 

½ cup roasted whole almonds, roughly chopped 

2 spring onions, finely sliced 

1 cup round mint, leaves picked 

1 cup flat leaf parsley, roughly chopped 

½ cup dill, roughly chopped 

1 cup Jalna Greek yoghurt to serve 

Dressing:

2 cloves garlic, finely chopped 

1 long red chilli, sliced 

¼ cup (60ml) extra virgin olive oil 

Zest and juice of 1 small lemon 

2 teaspoons honey

METHOD

For the dressing, heat the oil in a small pot over a medium heat. Place the garlic and chilli into a small heat-proof bowl and pour the oil over to infuse. Stir in salt, pepper, lemon juice and honey then set aside. 

In a large mixing bowl add the peas, snow peas, almonds, spring onions, mint, parsley, dill and lemon zest. Pour over the dressing and gently toss to coat. 

Spoon the yoghurt onto the base of a serving plate to make a bed for the salad. 

Spoon the salad over the yoghurt and top with some extra mint leaves before serving.

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Ginger & Coconut Prawn Broth

Ginger & Coconut Prawn Broth

Recipe by Michael Weldon

Dietaries: 

Serves: 4 

Prep Time: 10 mins

Cook Time: 35 mins

Ingredients

Broth

1kg prawns, peeled and cleaned, shells reserved

1litre of chicken stock

1 onion, sliced thinly

2 garlic cloves, smashed

2 thumb sized pieces of ginger, sliced thinly

1 lemongrass stalk, smashed

2 birds eye chillies

2 lime leaves

1 tomato, quartered 

2 tins coconut cream

Lime

Sugar

Fish sauce

1 punnet of cherry tomatoes

1 bunch Bok Choy

1 Lime, quartered 

½ bunch Coriander leaves picked

2 birds eye chilli, sliced

1 pack rice vermicelli noodles, hydrated

METHOD

In a large saucepan, fry the prawn shell until the colour has changed and the shells are caramelized. Add in the stock and cook to extract the flavour from the heads and shells. Once the stock is deeper and richer in colour turn off the heat and leave to sit for 10 minutes. Strain the shells out and discard. 

Return the stock to the saucepan and add in the onion, garlic, ginger, lemongrass, lime leaf, chilli and tomatoes, bring up to a simmer, add in the coconut and continue cooking. After 10 minutes taste the broth and season to your liking with lime, sugar and fish sauce.

Strain the broth and return to the heat on the stove. Add in the prawns, tomatoes and bok choy. Cook through gently. 

To serve, add the noodles, herbs and chilli to a bowl, ladle soup over the top to heat the noodles.

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Warm Asparagus & Fennel Salad with Chopped Egg Dressing

Warm Asparagus & Fennel Salad with Chopped Egg Dressing

Recipe by Courtney Roulston

Dietaries: Meat free, vegetarian 

Serves: 4 as a side 

Prep Time: 15 minutes

Cooking Time: 15 minutes 

Ingredients

2 bunches thick Asparagus, cut into 10cm batons
Sea salt and pepper to taste
1 bulb fennel, shaved + fronds reserved to garnish
2 tablespoons extra virgin olive oil
1/3 cup whole roast almonds, roughly chopped

Dressing
3 free range eggs, boiled, peeled, chopped
1 tablespoon capers, washed, chopped
1/2 long green chilli, chopped
1 French shallot, finely diced
1 heaped teaspoon Dijon mustard
1 tablespoon cornichons, chopped
Juice and zest of 1/2 lemon
2 tablespoons whole egg mayonnaise
1 tablespoon flat leaf parsley, chopped

METHOD 

Place the shaved fennel into a bowl of iced water to make it extra crisp. Leave for 10 minutes while you prepare the salad. 

Blanch the asparagus in simmering salted water for 2 minutes. Drain and season with a pinch of salt and drizzle with extra virgin olive oil. Set aside to cool slightly.

Mix all the egg dressing ingredients together in a bowl and season with a pinch of salt and black pepper.

Drain and pat the fennel dry then scatter onto the base of a serving platter. Top with the asparagus and spoon over the egg dressing. Grate over a little extra lemon zest and drizzle with oil. Garnish with chopped almonds and fennel fronds before serving.

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Olive Oil Whipped Cream & Summer Strawberries

Olive Oil Whipped Cream & Summer Strawberries

Recipe by Louis Tikaram 

Ingredients

2 cups heavy cream

2 tablespoons icing sugar

3 tablespoons Squeaky Gate Extra Virgin Olive Oil

1 large punnet of ripe strawberries 

1 bunch of Mint, ½ picked leaves ½ finely sliced

METHOD

Place a large glass mixing bowl in the refrigerator 1 hour before starting.

In your chilled glass mixing bowl use a handheld mixer to mix the heavy cream and icing sugar.

When the cream starts to form stiff peaks, turn the mixer to the lowest setting or whisk by hand and slowly drizzle in the olive oil. Mix just until the olive oil is incorporated.

Pop the olive oil whipped cream in the refrigerator while you prepare the strawberries. 

Slice all the strawberries in half or quarter if large then arrange on a plate. 

Sprinkle some chopped mint then add a huge dollop of olive oil whipped cream on the side, garnish with some more chopped mint along with some springs and leaves.

Add a swirl of olive oil then serve immediately.

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