Grilled Cabbage with Yoghurt Dill & Harissa Butter

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Grilled Cabbage with Yoghurt Dill & Harissa Butter

Recipe by Courtney Roulston 

Dietaries: Vegetarian, gluten free  

Serves: 4 as a side 

Prep Time: 10 minutes 

Cooking Time: 15 minutes 

Ingredients

1 small green cabbage

Sea salt and pepper to taste 

2 tablespoons extra virgin oil 

1 cup Greek yoghurt 

¼ cup dill, chopped, plus extra sprigs to serve 

1 lemon 

50g butter

1 tablespoons harissa paste 

1 tablespoons honey 

1/3 cup whole almonds, roughly chopped

METHOD

Cut the cabbage into wedges, leaving a small piece of the core in each to help hold them together. 

Heat a BBQ or Frying pan to medium-high. Brush the cabbage with oil, season with salt then grill for 4 minutes each side, or until charred and steamed through. Set aside to cool slightly.  

While the cabbage is cooking, mix the dill and zest of the lemon into the yoghurt along with  a pinch of salt. 

Melt the butter in a small frying pan over a medium heat. Add in the harissa and cook until frothy. Drizzle in the honey then add in almonds and a squeeze of the lemon juice

Spread the yoghurt onto the base of a serving plate. Top with the cabbage then drizzle with harissa butter and extra dill sprigs before serving. 

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Angus Beef Shashlik

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Angus Beef Shashlik

Recipe by Louis Tikaram

Ingredients

Tender Beef Shashlik.

500 grams good quality beef, cut into 2cm cubes

1 green capsicum, cut into 2cm squares

1 red capsicum, cut into 2cm squares

1 large red Onion, cut into 2cm squares

10 medium bamboo skewers

 

For Marinade

½ cup olive oil

Juice of 1 lemon

1 teaspoon salt

1 teaspoon ground cumin seed

1 teaspoon ground coriander seed

1 teaspoon cayenne pepper

1 teaspoon freshly ground black pepper

4 garlic cloves, pressed

2 tablespoon dill, chopped

2 dry bay leaves

METHOD

Combine all the marinade ingredients in a large glass bowl.

Add the cubed beef to the marinade bowl, stirring well to coat. Marinate beef in the refrigerator 4 to 6 hours, stirring a few times while marinating to make sure beef is evenly coated.

Take the beef from the refrigerator and Soak bamboo skewers for at least 30 min before skewering. While the skewers are soaking, slice veggies.

Skewer with the beef with the vegies onto Bamboo skewers. Brush remaining marinade over the skewers.

Grill the beef shashlik over med/high heat on a BBQ or grill pan for about 8–10 minutes to get a great crust, rotating every 2–3 minutes for even grilling and continuing to bast while grilling. Remove Shashlik from grill and let them rest at least 5 minutes before eating.

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Mini Margarita Pizzas

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Mini Margarita Pizzas

Recipe by Courtney Roulston

Dietaries: Meat free/Vegetarian

Serves: Makes 6 mini pizzas

Prep Time: 10 minutes, plus dough proving time

Cooking Time: 25 minutes

Ingredients

2 x 250g Coles kitchen fresh Dough Balls

4 tablespoons extra virgin olive oil, divided into 4 portions

1 tablespoon plain flour for dusting

1 tablespoon semolina

Sea salt flakes to taste

1 x 200g pack medley Perino tomatoes, sliced

1 x 220g pack Coles cherry bocconcini cheese

½ cup fresh basil leaves

Tomato Base:

1 x 200g pack Red Perino tomatoes

2 cloves garlic, sliced

2 tablespoons tomato paste

METHOD

Take the pizza dough out of the packs and divide each ball into 3 even portions. Roll into 6 balls then use 1 tablespoon of the oil to coat the outside of the dough. Sprinkle half the semolina onto a board and place the dough balls on the board and leave in a warm area to rest for 1 hour.

Pre-heat the oven to 200 degrees Celsius. Place the red Perino tomatoes into a lined small oven tray along with garlic, 1 tablespoon of oil and a pinch of salt. Roast in the oven for 10 minutes, or until the tomatoes are starting to split. Remove the tray from the oven and squash the tomatoes with the back of a fork and stir through the tomato paste, Set aside.

Turn the oven up to 240 degrees Celsius and place a large tray into the oven to warm up.  Dust the top of dough balls with plain flour then gently press into circles around 10–12cm round. Sprinkle the remaining oil onto the warm oven tray then scatter over remaining semolina. Place the pizza bases onto the tray then spoon on the roast tomato mixture. Add on half the basil leaves and tear over half the bocconcini cheese. Bake the pizzas for 12 minutes, or until the base is crisp, golden and cooked through.

Remove from the oven then scatter over the sliced medley tomatoes and season with a little sea salt flake. Tear over the remaining bocconcini cheese and top with remaining basil leaves and a drizzle of oil before serving.

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Smashed Pea Crostini

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Smashed Pea Crostini

Recipe by Courtney Roulston 

Dietaries:   

Serves: 4 as a snack/ canape 

Prep Time: 10 minutes 

Cooking Time: 5 minutes

Ingredients

2 cups frozen peas

1 lemon 

Sea salt and pepper to taste 

4 tablespoons extra virgin olive oil 

4 slices Coles Rye sourdough bread 

1 clove garlic 

1 x 200g tub burrata or fresh mozzarella, drained, roughly torn 

8 good quality anchovies

METHOD

Cook the peas in a pot of salted water for 5 minutes. Drain then add in the zest and juice of ½ lemon, salt, pepper and 2 tablespoons extra virgin olive oil. Gently crush the pea mixture so there are still some large chinks. Slice the remaining lemon into 8 small wedges and set aside. 

Heat a large frying pan over a medium heat. Drizzle the bread with remaining oil then toast the bread in the pan for 2 minutes each side, or until slightly charred. 

Remove the bread from the pan and rub lightly with the garlic clove to become fragrant. 

To serve, top the bread with crushed peas then cut each slice of bread in half. Arrange on a serving platter then top pea mixture with the burrata, anchovies, lemon slices and a few grinds of black pepper.

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Miso Maple Coconut Oats

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Miso Maple Coconut Oats

Recipe by Magdalena Roze

Serves 2 (and a little extra for seconds)

Ingredients
90 g (1 cup) oats


250 ml (1 cup) coconut milk, plus extra (optional)


1 heaped tablespoon white miso paste


1 tablespoon maple syrup, plus extra for drizzling


1 apple, skin on, cored and grated


30 g (¼ cup) pecans, chopped

1 tablespoon shredded coconut, toasted

Method


Place the oats, coconut milk and 250 ml (1 cup) of water in a saucepan over medium heat. Bring to the boil, then reduce the heat and simmer for 4–5 minutes, stirring occasionally. After a minute or so, stir in the miso and maple syrup. Continue to simmer over low heat, stirring often, until the liquid has been absorbed. To make it nice and creamy, you can add an extra ¼ cup of water or coconut milk and simmer for a further 1 minute.

Remove the porridge from the heat, cover and allow it to sit for a couple of minutes. Give it another stir and taste, adding a little more miso or maple syrup, if desired.

To serve, divide between bowls and top with the grated apple, chopped pecans, shredded coconut and a little drizzle of maple syrup. You can reheat any leftovers on the stove with a little water or coconut milk.

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Lamb Shank and Pearl Barley Soup

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Lamb Shank and Pearl Barley Soup

Recipe by Michael Weldon

Dietaries:

Serves: 4

Prep Time: 10 mins

Cook Time: 2-2.5hrs

 

Ingredients

 

6 lamb Shanks

1 Onion, diced

2 garlic cloves

2 carrots, diced

2 celery stalks

1 tablespoons tomato paste

2 bay leaves

4 thyme sprigs

1 litre Chicken stock

1 cup pearl barley

1 bunch Tuscan kale

 

Salsa Verde

½ bunch parsley

½ bunch dill

1 tablespoons Dijon mustard

2 tablespoons capers

2 tablespoons of Almonds

1 lemon, juice

½ cup olive oil

Sea salt

METHOD

In a large saucepan brown the shanks then remove and reserve. Add in the onion, garlic, celery and carrot, cook until they begin to soften. Add in the tomato paste and fry off.

Add the shanks back into the saucepan, then add in the bay and thyme. Pour in the chicken stock and add enough water to bring the liquid up to cover all the other ingredients.

Bring up to a boil then reduce to a simmer. Cook until the lamb meat falls off the shanks. Take the shanks out of the saucepan. Pull the meat off the bone and reserve.

Add in the pearl barley and cook at a simmer until tender.

In a jug combine the salsa Verde ingredients. Blend until smooth and season to your liking with sea salt.

To serve, add the picked shank meat back into the soup. Spoon into a soup bowl and finish with the salsa Verde on top.

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Mortadella Pizza with Muffaletta Relish

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Mortadella Pizza with Muffaletta Relish

Recipe by  Courtney Roulston

Dietaries:

Serves: 4 as a Snack

Prep Time: 10 Minutes, plus dough resting time (1 HOUR)

Cooking Time: 20 minutes

Ingredients

1 x 250g ball Coles fresh pizza dough
Extra virgin olive oil for drizzling
Plain flour for dusting
2 teaspoons semolina for the tray
Sea salt to taste
1 teaspoon dried oregano
160g fresh ricotta cheese
8 super thin slices good quality mortadella
Parmesan cheese to serve (shaved from a block)
Whole pickled chillies to serve- optional


Muffaletta relish:
1/3 cup stuffed green olives, chopped
1/3 cup giardiniera pickles, chopped
1 tablespoon cornichon, chopped
1 tablespoon roasted pepper, chopped

METHOD

Remove the dough from the packet then place on a wooden board. Cover with a cloth and leave in a warm area for 1 hour to prove.

Preheat the oven to 200 C. Dust the dough with a little flour then push out into a 23cm round. Drizzle a little oil and semolina onto the base of an oven tray. Place the dough onto the tray then drizzle with 1 tablespoon of oil, dried oregano and a pinch of salt. Bake for 15-20 minutes, or until golden and crisp. Remove from the oven and allow to cool slightly

Mix all the relish ingredients together in a bowl.


Spread the base of the pizza with ricotta in an even layer. Drape over the mortadella then sprinkle with some of the relish. Grate over Parmesan cheese and top with chillies if using. Slice then serve.

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Tandoori Spiced Lamb Chops with Kachumber, Lime Pickle & Papadams

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Tandoori Spiced Lamb Chops

Recipe by Louis Tikaram  

Ingredients:

6 lamb chops

1 pack Patak’s tandoori spice rub

1 juiced lemon

1 pack Patak’s papadums (to serve)

1 jar Patak’s lime pickle

1 litre cooking oil for Papadums

 

For the kachumber:

2 chopped, ripe tomatoes

1 chopped Lebanese cucumber

1 finely chopped small red onion

1 deseeded and finely chopped green chilli

1 small bunch of coriander, chopped

1/2 teaspoon sea salt

METHOD

Add the Patak’s tandoori spice rub, juice of lemon and to the lamb cutlets in a medium mixing bowl, mix and massage into the lamb well, cover until ready to cook.  

Mix all the ingredients for the kachumber salad together and mix well, set aside ready to serve.

Heat a barbecue or griddle pan to a high heat and oil the cuttles ready to cook.

Grill the cutlets for 1–2 minutes on each side until nicely charred remove from the grill and leave to rest on a plate for 5 minutes, this will continue the cooking process as they rest.

While the lamb is resting heat the oil for the Papadums in a large fry pan, break off a little piece of the papadum to test if the oil is hot enough, if the piece of Papadum puffs immediately then the oil is ready.

Cook all the Papadums by placing into the oil for around 15 seconds, once they are completely puffed and golden-brown remove with tongs and rest on absorbent paper to cool slightly

Now you are ready to serve along with the lamb, pickles and kachumber.

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Chai Spiced Porridge

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Chai Spiced Porridge

Recipe by Magdalena Roze

Ingredients

1 cup rolled oats.

2 cups water

1/2 tsp cinnamon 

1/4 tsp cardamom

1/4 tsp ground ginger

1/4 tsp ground clove

2-star anise

1 tsp vanilla

1/4 cup yoghurt

1 mashed banana


To serve

Jalna Yoghurt

Maple Syrup

Sliced pear.

Ground Cinnamon 

Chopped pecans.

Place rolled oats, spices and water in a saucepan and bring to the boil, then reduce to simmer. After around 5 minutes, stir in the yoghurt then mashed banana. Have extra water on hand if it starts to look dry. When almost cooked, turn off heat, place lid on and allow to steam for 5 minutes. Remove the star anise. 

To serve, pour or ladle into bowls and top with extra yoghurt, sliced pear, maple syrup, chopped pecans and a pinch of cinnamon.

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Salt and Pepper Eggplant

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Salt and Pepper Eggplant

Recipe by Michael Weldon

Dietaries: 

Serves:  4 

Prep Time:  30(20 resting) mins

Cook Time: 10 mins

Ingredients

2 eggplant, cut into strips or fingers

Sea salt

½ cup plain flour

Batter

2 cups plain flour

½ cup potato starch

1 teaspoon baking powder

Pinch of salt

1 litre cold soda water

Seasoning 

1 tablespoon salt

1 teaspoon 5 spice

1 teaspoon pepper

½ teaspoon  chilli powder

1 teaspoon sugar

Garnish

2 garlic cloves, sliced

1 red chilli, sliced

1 green chilli, sliced

2 spring onion, sliced or red onion diced

METHOD

In a bowl salt the eggplant then place in a sieve to draw some moisture out. Leave for 30 minutes then pat dry. 

In a bowl combine the dry ingredients, add enough soda water and whisk into a thick cream consistency, being careful not to over whisk the batter. Place in the fridge for 30 minutes to chill.

In a bowl mix the seasoning mix together. 

Dust the eggplant with flour then coat in the batter and deep-fry until golden and crispy.

In a wok with a drizzle of oil stir fry the garlic, chilli and spring onion for 1 minute to just take away the rawness. Add the eggplant until the wok with a good pinch of the seasoning, toss together, 

Serve straight away. 

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Rustic Cheesy Vegetable Gratin

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Rustic Cheesy Vegetable Gratin

Recipe by Courtney Roulston 

Dietaries: Meat free/ vegetarian 

Serves: 4 as a side 

Prep Time: 15 minutes 

Cooking Time: 50 minutes 

Ingredients

50g butter, softened 

2 medium Gold sweet potatoes, skin on, washed 

4 medium white crème gold potatoes, skin on, washed 

3 medium beetroot, skin on washed 

Sea salt and black pepper to taste 

400ml Coles thickened cream 

2 cloves garlic, finely chopped 

¼ bunch thyme, leaves picked, plus extra to garnish 

50g Parmesan cheese, grated from a block 

80g finest Gruyer cheese, grated 

80g cheddar or tasty cheese, grated from a block 

METHOD 

Preheat the oven to 180 degrees celsius. Grease the inside of the medium baking dish with butter. Using a sharp knife, carefully slice the vegetables into 2mm rounds then place the sweet potatoes, potatoes and beetroot slices into 3 separate mixing bowls. 

Season each bowl of vegetables with salt and pepper then divide into each bowl the garlic, thyme, half the cream and half of the cheeses. 

Using clean hands mix the vegetables so they are coated into the cream and cheese mixture. Starting with the sweet potato, stack the rounds together then arrange into the dish so they are standing on their edge and snug, but still enough room to get heat between each layer. Add in a layer of the crème gold potatoes, then a layer of the beetroot. Pour in any excess cream mixture from each bowl then pour over the remaining portion of cream. 

Cover the dish with foil then place into the oven for 30 minutes. Remove from the oven and take off the foil. Scatter over the remaining cheese and place back into the oven uncovered for 25 minutes, or until the cheese is golden and bubbling and the vegetables are tender. 

Garnish with extra thyme leaves and cracked black pepper before serving. 

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Spicy Mushroom Mince with Green Beans

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Spicy Mushroom Mince

with Green Beans

Recipe by Courtney Roulston 

Dietaries: Vegetarian 

Serves: 4 as part of a shared meal 

Prep Time: 15 minutes 

Cooking Time: 15 minutes

Ingredients

300g brown mushrooms 

3 tablespoons extra virgin olive oil 

300g green beans, trimmed, cut in half 

½ small brown onion, diced 

2 cloves garlic, minced 

1 tablespoon ginger, finely chopped 

1 tablespoon Chinese cooking wine 

1 long red chilli, sliced 

1 tablespoon soy sauce 

1 tablespoon hoisin sauce 

1 teaspoon white sugar or honey 

1 teaspoon corn flour with 2 tablespoons water 

1 teaspoon sesame oil 

1 teaspoon white sesame seeds to garnish, toasted

METHOD

Finely chop the mushrooms into a rough dice. Alternatively you can blitz them in a food processor then set aside. 

Heat a wok or cast iron pan over a high heat. Add half the oil then the beans and cook them for 3 minutes, or until charred on the outside but still crisp in texture. Remove the beans from the pan and set aside. 

Heat the remaining oil in the pan then add in the onion, garlic and ginger. Stir fry for 1 minute then add in the mushrooms. Cook for 2–3 minutes, or until the mushrooms are softened. Pour in the Chinese cooking wine to deglaze the pan then toss through the chilli, soy, hoisin and return the green beans. Toss for 1–2 minutes, or until fragrant. 

Pour in the cornflour mixture and sesame oil then toss until it thickens and becomes glossy. Place onto a serving plate then sprinkle with sesame seeds before serving.  

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White Chocolate & Raspberry Cake Jars

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White Chocolate & Raspberry Cake Jars

Recipe by Magdalena Roze

Ingredients: 

2 cup raw cashews

1/2-1 cup water or plant milk. 

1 teaspoon vanilla

80g block PANA White Baking Chocolate

Maple syrup to taste

Pinch sea salt 

1 1/2 cups crushed gluten free vegan biscuits OR granola clusters if serving for breakfast. 

1 Punnet of raspberries

METHOD

Soak cashews in filtered water for at least 4 hours. If it needs to be speedy, then soak in boiling water for at least 15 minutes but a proper pre-soak is much better.

When cashews are almost ready, melt white chocolate on a stove using a double boiler method and leave to cool. 

When ready, drain the cashews and put them in a high-speed blender, add vanilla, sea salt and 1/2 cup of water/plant milk adding more until smooth and creamy as you want it. Pour in the cooled white chocolate and pulse. Check flavour and add maple syrup if you want to sweeten.

To serve, add crushed biscuits or granola to the bottom of 4 glass pots, top with cashew cream, and whole or mashed raspberries. 

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Sri Lankan Green Bean Curry

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Sri Lankan Green Bean Curry

Recipe by Courtney Roulston 

Dietaries: Meat free, vegetarian, gluten free 

Serves: 4 with other sides 

Prep Time: 10 minutes 

Cooking Time: 30 minutes 

Ingredients

500g green beans, trimmed and sliced into 5cm pieces 

Sea salt and pepper to taste 

1 teaspoon ground turmeric 

4 tablespoons extra virgin olive oil

1 red onion, finely sliced 

2 teaspoons mustard seeds 

2 teaspoons whole cumin seeds 

4 cloves garlic, finely chopped 

1 tablespoon fresh ginger, finely chopped 

1 long red chilli, finely sliced 

20 fresh curry leaves

2/3 cup unsalted roasted cashews 

200ml coconut milk 

1 lemon to serve 

1.5 cups basmati rice 

30g butter

METHOD 

Place the rice and butter into a pot and cover with 3 cups of boiling water. Leave on a simmer until the water has been absorbed. Cover with a lid and leave on a very low heat for 12 minutes to steam. 

Place the beans into a bowl and toss with the turmeric and 1 teaspoon of sea salt. 

Heat the oil in a large frying pan over a medium heat. Add in the onion and cook for 2 minutes to soften. Scatter in the mustard seeds and cumin seeds and allow to toast for 1 minute. Add in the garlic, ginger, chilli, curry leaves and cashews then cook, stirring for 2–3 minutes, or until fragrant. Add in the beans then toss to coat in the oil and spices for 3–4 minutes. 

Pour in the coconut milk and leave to simmer for 3 minutes, or until the beans are tender. Remove from the heat and stir through the juice of ½ lemon and a pinch of salt and pepper. Serve with steamed rice. 

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Edamame, Cucumber & Citrus Salad

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Edamame, Cucumber & Citrus Salad

Recipe by Louis Tikaram

Ingredients

Dressing:

Citrus

Japanese Mayo

Siracha Chilli Sauce

 

Edamame

Cucumber, chopped

Red onion, chopped

Spring onions

 METHOD

Squeeze lemon and lime into a mixing bowl, add in Japanese mayo, siracha chilli sauce, and mix.

In a separate bowl add in edamame, cucumber, chopped red onion, spring onions, and mix thoroughly.

Add the dressing into the bowl and combine.

To serve, add some sesame seeds to give it a roast flavour, and there you have it a great summer salad!

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Chocolate Golden Comb Slice

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Chocolate Golden Comb Slice

Recipe by Magdalena Roze and Chloe Wheatland 

Ingredients

Base:

•2 cups soy crisps

•1/2 cup smooth peanut butter

•1/3 cup maple syrup

•1 tablespoon olive oil

•1 teaspoon vanilla extract

•pinch of sea salt

Top:

•150g PANA baking MYLK chocolate

•1 tablespoon olive oil

•100g PANA golden comb chocolate snaps, roughly chopped

METHOD 

Melt the Pana Baking Mylk chocolate, stirring with a spatula until smooth. Set aside in a bowl.

Combine peanut butter, maple syrup, vanilla extract, a pinch of sea salt, and soy crisps into a separate bowl and stir thoroughly. 

Place the mixture from the bowl, into a square baking tin with baking paper.

Pour the melted chocolate over the mixture in the baking tin, ensuring to cover all areas of the tray.

Once evenly coated with chocolate right to the edges, place PANA golden comb chocolate snaps on top, using as many as desired. 

Place the baking tray into the freezer for at least one hour, then slice into squares or bars and serve!

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Watermelon, Mint, Lemon Agua Fresca

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Watermelon, Mint, Lemon Agua Fresca

Recipe by Courtney Roulston

Dietaries: Gluten free, vegan if use maple syrup

Serves: 4

Prep Time:

Cooking Time:

 

Ingredients

5 cup fresh watermelon, skin removed, cut into squares

2 lemons

2 tablespoons honey or maple syrup

6 sprigs mint

4 cups ice to serve  

METHOD

Place the watermelon into the base of a high-speed upright blender. Add in the juice from 1 lemon and the honey.

Blitz until the mixture is smooth and slightly frothy.

Run the mixture through a fine sieve or clean cloth to remove any potential seeds.

Slice the remaining lemon into rounds then place into serving glasses or a pitcher along with the ice. Pour over the watermelon mixture then garnish with mint sprigs before serving.

*You can use all sorts of fruit or veg for an Agua Fresca-Pineapple, melons, cucumber etc.. Just use the same measurements and adjust sweetness depending on the type of fruit you are using. Some fruits will also need more water to blend than others.

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No Bake Watermelon Cake

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No Bake Watermelon Cake

Recipe by Magdalena Roze

Serves: 8–10
Prep Time: 25 minutes
Chill Time (optional): 30 minutes

Ingredients

For the cake

1 whole small seedless watermelon (round or oval-shaped)

1 punnet strawberries halved or sliced.

1 punnet blueberries

1/2 cup raspberries

1/4 cup toasted coconut flakes.

A few sprigs fresh mint and basil 

For the yoghurt frosting

1 1/2 cups Jalna Creamy Vanilla Yoghurt 

2 tablespoons natural cream cheese, softened.

1 teaspoon lime zest

1 tablespoon honey or maple syrup (optional) 

METHOD

Prepare the watermelon base
Slice a whole watermelon in half, place flat side down on a board. Then slice off the top to create another flat surface. Carefully trim away the rind, working around the edges. Pat dry with paper towel to remove excess moisture.

Make the yoghurt frosting
In a stand mixer, place the Jalna Vanilla Yoghurt, cream cheese, lemon zest, and honey or maple if using. Whisk for 1–2 minutes until creamy, smooth and spreadable.

Frost the watermelon
Place the watermelon cake on a serving plate or cake stand. Using a spatula or spoon, gently spread the yoghurt frosting over the top and sides. It doesn’t need to be perfect; the rustic look is part of its charm.

Decorate
Arrange the fresh berries on top. Scatter with toasted coconut flakes and mint leaves for colour and texture. Chill for 30 minutes if you'd like the frosting to set slightly or serve immediately.

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