ASIAN OMELETTE W CASHEWS, BEANSHOOTS & CHILLI

ASIAN OMELETTE W CASHEWS, BEANSHOOTS & CHILLI

SERVES 2

Recipe By Courtney Roulston

 

Ingredients:

*4 free range eggs

*2tsp olive oil

*Pinch white pepper

*1tsp each: fish sauce and sugar

*¼ cup light milk

*1tsp sesame oil

*½ bunch English spinach, washed and trimmed

*1 ½ cups beanshoots, washed

*50gm un-salted cashews

*1 long red chilli, sliced

*1Tb oyster sauce

*½ cup coriander leaves

 

Method:

Place 2 eggs into a bowl. Lightly whisk and add a pinch of pepper and half of the fish sauce, sugar and milk (reserving the other half for the second omelette)

Heat 1tsp of the oil in a small non-stick fry pan over medium heat. Pour in the egg mixture and gently push the outer edges of the omelet into the center for 1 minute. Once the egg is nearly set, remove it from the heat and fold one side of the omelette over to form a half moon shape. Remove from the pan. Set aside and keep warm while you repeat with the second omelette.

Meanwhile, heat the sesame oil in a small non-stick fry pan over a medium heat. Cook the spinach for 2 minutes then stir in the beanshoots. Remove from the heat so some crunch still remains.

To serve: Place the omelettes onto a serving dish and top with the spinach, beanshoots, chilli, cashews, oyster sauce and coriander... Enjoy!

STEAMED WHOLE SNAPPER WITH GINGER & SHALLOT DRESSING

STEAMED WHOLE SNAPPER WITH GINGER & SHALLOT DRESSING

Serve as part of a banquet for 4 people

Recipe by Courtney Roulston

 

Ingredients:

*850g whole snapper, scaled, cleaned & gutted

*1/3 cup fresh ginger, julienne

*¼ cup peanut oil

*2 teaspoons caster sugar

*½ teaspoon sesame oil

*2 tablespoons tamari Organic soy

*1 teaspoon Chinese black vinegar (Chinkiang Vinegar)

*1/3 cup green shallots, finely sliced

*Micro coriander herb for garnish

*Pinch white pepper

 

Method:

Pat the fish dry and place onto a chopping board. Make two diagonal slits into the fish in the thickest part of the flesh near the head.

Bring a large steamer pot of water up to the boil. Place the fish onto a plate and place into the steamer. Put a lid on the steamer and cook for 10-12 minutes, or until the flesh is cooked through. The flesh when cooked will be white to the bone and you will see this through the slits cut into the flesh.

Remove the fish from the steamer and place carefully onto a serving dish.

Heat the peanut oil in a small saucepan until almost at smoking point. Place the ginger into a heat-proof bowl and pour the hot peanut oil over the ginger. Be careful as this will sizzle. Add the sugar, sesame oil, tamari and vinegar to the ginger mixture and stir to combine. Pour the ginger dressing mixture over the steamed snapper. Garnish with the sliced green shallots, micro coriander and sprinkle over a small pinch of white pepper. Serve immediately. Enjoy!

 

*Other types of fish are suitable for this recipe. Try bream, whiting, coral trout or barramundi. Of course if you do not want to tackle a whole fish, try using any of your favorite fillets of fish! 

GLUTEN FREE CHOCOLATE MACADAMIA BROWNIES

GLUTEN FREE CHOCOLATE MACADAMIA BROWNIES

Recipe By Courtney Roulston

 

Ingredients

*120g Whole macadamia nuts, coarsely chopped

*150g Nuttelex dairy-free margarine

*150g Lindt Excellence 70 per cent cocoa dark chocolate, coarsely chopped

*1/3 cup cocoa powder

*1/3 cup hot water

*150g good-quality white chocolate, coarsely chopped

*1 1/3 cups, firmly packed brown sugar

*1/3 cup Almond meal

1/3 cup Gluten-Free rice flour, sifted

*1/3 cup Gluten-Free plain flour, sifted

*4 eggs

*Pure icing sugar, to dust

 

Method

Preheat oven to 180°C. Line the base and sides of a square 23cm (base measurement) cake pan with non-stick baking paper, allowing it to overhang. Spread the macadamia nuts over a baking tray and bake in oven for 4-5 minutes or until toasted. Set aside to cool.

Combine margarine, dark chocolate, cocoa and water in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat.

Add the macadamia`s, white chocolate, sugar, almond meal and combined flours, and stir until well combined.

Use an electric beater to beat the eggs in a bowl for 5 minutes or until thick and pale. Use a metal spoon to gently fold half the egg into the chocolate mixture until just combined. Repeat with the remaining egg. Pour the chocolate mixture into the prepared pan and bake in oven for 25 minutes or until a skewer inserted into the center comes out clean. Set aside to cool. Dust with icing sugar and cut into pieces to serve. Enjoy! 

NAKED BEEF BURGER WITH MUSHROOM, CHEESE & PICKLE

NAKED BEEF BURGER WITH MUSHROOM, CHEESE & PICKLE

SERVES 4

Recipe by Courtney Roulston 

 

Ingredients:

*4 x Iceberg lettuce outer leaves, washed & trimmed

*500g Angus beef mince

*1tsp fresh thyme, finely chopped

*1tsp fresh rosemary, finely chopped

*1Tbs olive oil

*1 large brown onion, finely sliced

*2 large field mushrooms, sliced

*4 slices tasty cheese

*1 large tomato, sliced

*8 slices tinned beetroot, drained

*4 dill pickles, sliced lengthways

*¼ cup American mustard

*½ cup tomato chutney

*1tsp dried chilli flakes (optional)

 

Method:

Heat a large non-stick fry pan over a medium heat. Place the beef into a bowl and add the thyme, rosemary and a good pinch of salt and pepper. Using clean hands, mix the herbs through the mince. Divide the mixture into four even portions and form into patties around 1cm thick. Add the oil to the pan and place in the beef patties. Cook for 2 minutes then add the mushrooms and onions to the same pan along with a pinch of salt. Turn the burgers over and cook for a further 2-3 minutes on the second side, or until cooked through. Remove the beef patties from the pan, top with the cheese and set aside to rest. Continue to cook the mushrooms and onions for 2 minutes, or until soft. Remove from the heat.

To serve, place the lettuce leaves onto a serving board. Place the tomato and beetroot in the center of the leaves. Top with the mushroom and onion mixture. Squeeze over the tomato chutney and mustard. Place on the beef patties and scatter over the dill pickles and chilli (if preferred). Serve immediately... Enjoy! 

3 CHILLI BLUE SWIMMER CRAB

3 CHILLI BLUE SWIMMER CRAB

SERVES 4 

Recipe by Courtney Roulston

 

3 Chilli Sauce Ingredients:

* 1Tb sunflower oil

*2 Golden shallots, sliced

*2 Cloves garlic, finely chopped

*1 Tb fresh ginger, finely chopped

*1 Long red chilli, finely chopped

*1 Tb coriander stems, finely chopped (leaves for garnish)

*3 dried red chillies, soaked for 15 minutes

*¼ cup dried shrimp, soaked for 15 minutes , finely chopped

*1 Tb castor sugar

*¼ cup Shoa xing (Chinese cooking wine)

*Pinch white pepper

*1 tsp Chilli oil

*1tsp sesame oil

*1 Tb light soy sauce

*1 cup fish stock

*2 tsp corn flour

*3 Green shallots, sliced into 10cm lengths

 

Additional Ingredients: 

*3 Fresh uncooked blue swimmer crabs

*½ iceberg lettuce, sliced

 

Method:

To prepare the crabs: Remove the top off the crab by lifting the flap on the underside of the crab. Remove the filters (Dead mans fingers) and rinse the crab under cold water to remove any of the impurities.

Cut each crab into 4 even pieces, Refrigerate until needed.

For the 3 Chilli sauce: Heat oil in a large wok, or non-stick fry pan over a medium/high heat. Add the golden shallots, garlic, ginger, long chilli and coriander stems. Cook for 3-4 minutes or until fragrant.

Place in the soaked dried chillies and dried shrimp and stir-fry for a further 2 minutes. Add in the sugar, shoa xing wine, pepper, chilli oil, sesame oil and soy sauce and continue to cook for 2 minutes.

Place in the prepared crabs, and cook for 3 minutes, tossing occasionally to cook the crabs evenly.

Pour in half the fish stock and continue to simmer for 3-4 minutes.

Mix the remaining fish stock with the corn flour to form a paste and add into the crabs. Toss the crabs through the sauce for 1-2 minutes, or until the corn flour has thickened and the crabs are evenly coated with the sticky sauce. Scatter in the green shallots at the last minute.

Place the lettuce onto a large serving plate and top with the crab. Scatter over the reserved coriander leaves. Serve with steamed rice, Asian greens & prepare to get messy! Enjoy

 

CHORIZO, CHILLI & RICOTTA PASTA

CHORIZO, CHILLI & RICOTTA PASTA

SERVES 4

Recipe by Courtney Roulston

 

Ingredients:

*500gm rigatoni pasta

*2tsp olive oil

*250gm chorizo sausage, sliced into rounds

*1 medium Spanish onion, sliced

*1tsp dried chilli flakes

*Pinch salt and pepper

*1tsp sugar

*2Tb tomato paste

*2tsp dried oregano

*2 x 400g tin crushed tomatoes

*½ cup thickened cream

*¼ bunch fresh basil, roughly torn

*¼ cup chives, finely sliced

*1cup ricotta cheese

 

Method:

Place the pasta in a large pot of salted boiling water and cook for 10-12 minutes, or until al dente. Drain, (reserving 1 cup of cooking water) and set aside.

Meanwhile heat the olive oil over a medium heat in a large non-stick fry pan. Add the sliced chorizo and onion and cook for 3-4 minutes, or until the chorizo has rendered some of its oils. Add in the chilli flakes, salt, pepper, sugar, tomato paste, oregano, crushed tomatoes and a dash of the reserved pasta water.

Cook for 10-12 minutes then add in the fresh basil and cream. Pour in the drained pasta and toss well to coat. Divide the pasta amongst serving bowls, scatter over the fresh chives and crumble over the ricotta cheese. Enjoy! 

VANILLA RHUBARB & PISTACHIO QUINOA PORRIDGE

VANILLA RHUBARB & PISTACHIO QUINOA PORRIDGE

SERVES 4-6

Recipe By Courtney Roulston

 

Ingredients:

1½ cups white quinoa seeds, rinsed & drained

1½ cups milk

½tsp ground cinnamon

1Tb brown sugar

8 stalks rhubarb

½tsp vanilla seed paste

¼ cup sugar

700gm Good quality Vanilla yoghurt

2/3 cup pistachio nuts

2/3 cup almonds, chopped

 

Method:

Place the quinoa in a pot and cover with 3 cups cold water. Heat until it comes to a boil, reduce the heat to low and cook for 10 minutes.

Add the milk, cinnamon and sugar and cook, stirring for a further 10 minutes. Adding a little water if the mixture looks dry.

Meanwhile place the rhubarb, vanilla, sugar & ¼ cup water into a pot. Place on a medium heat and cook for 10-12 minutes, or until the rhubarb is soft but still holding its shape. Remove from the heat and set aside.

To serve: spoon the warm quinoa into serving bowls. Top with the vanilla yoghurt, cooked rhubarb and scatter with pistachio and almonds. Enjoy!

 

KERALAN FISH CURRY

KERALAN FISH CURRY

SERVES 6-8

Recipe By Courtney Roulston

 

Ingredients:

*2Tb sunflower oil

*1Tb panch phoran (Indian Spice mix From Indian Food stores)

*20 fresh curry leaves

*2 red onions, sliced

*1 bunch coriander, chopped

*2tsp ground turmeric

*1 cinnamon quill

*1 long red chilli, finely chopped

*1Tb fresh ginger, finely chopped

*2tsp ground cumin

*1kg firm white fish (like ling, snapper, barramundi, cod) cut into 2cm cubes

*4 large fresh tomatoes, roughly chopped

*400mls coconut milk

*2tsp tamarind paste

*2tsp sugar

*Steamed basmati rice to serve

*1 lime to serve

 

Recipe:

Heat sunflower oil in a large fry pan over a medium heat. Add the panch phoran and curry leaves. Cook stirring for 2-3 minutes until fragrant.

Add the onion and stems of the coriander and cook, stirring for 4-5 minutes. Add the turmeric, cinnamon, chilli, ginger and cumin, then cook for 1-2 minutes until fragrant.

Add in the chopped tomatoes, coconut milk and 1 cup of water. Bring up to a simmer for 5 minutes, then add in the fish. Gently cook for 3-4 minutes, or until the fish has cooked through. Gently stir in the tamarind puree and sugar. Remove from the heat.

Scatter with coriander leaves and serve with Steamed rice and lime wedges. Enjoy 

ZUCCHINI FRITTERS WITH SMOKED SALMON & DILL CREAM

ZUCCHINI FRITTERS WITH SMOKED SALMON & DILL CREAM

Recipe By Courtney Roulston

 

Ingredients:

6 zucchini

2 tsp salt

1 cup gluten-free plain flour

½ cup gluten-free cornflour

1 tsp gluten-free baking powder

5 Green shallots, finely sliced

200g Fresh ricotta cheese

1 cup grated gluten free parmesan

3 eggs, lightly beaten

Olive oil for grilling

1/3 cup chopped dill

Pepper to season

1 cup light sour cream

1/3 cup fresh dill, chopped

200gm Good quality smoked salmon

Lemon wedges to serve

 

Method:

Grate the zucchini and place in a colander. Sprinkle with salt and stand for 10 minutes. Squeeze out as much liquid as possible and place in a large bowl. Add the gluten-free plain flour, gluten-free cornflour, gluten-free baking powder, green shallots, fresh ricotta, grated parmesan, eggs and pepper to taste. Heat about 2 tablespoons of olive oil in a non-stick frying pan over medium heat. When hot, drop tablespoon sized fritters of the mixture into the oil and cook for 2 minutes on each side or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining mixture.

Meanwhile place the sour cream in a large bowl and whisk until fluffy. Add in the fresh dill and stir until combined.

To serve place the zucchini fritters on a serving plate. Top with pieces of Smokes salmon and a spoon of the whipped dill cream. Garnish with lemon zest and extra dill. Enjoy! 

PEPPER AND FENNEL PORK BELLY WITH VANILLA APPLE SAUCE

PEPPER AND FENNEL PORK BELLY WITH VANILLA APPLE SAUCE

Recipe by Courtney Roulston

 

Ingredients:

*1kg pork belly

*1 tablespoon fennel seeds

*2 cloves garlic

*1 tablespoon black peppercorns

*2 tablespoons olive oil

*1 tablespoon sea salt

*Vanilla apple sauce:

*4 granny smith apples, peeled, cored and chopped

*1 tablespoon sugar

*1 vanilla pod, split in half and seeds scraped

*1 tablespoon lemon juice

*Pinch sea salt

*Pomegranate seeds and baby herbs to serve

 

Method:

Place the pork onto a wire rack and pour boiling water over the skin to blanch. (the skin will tighten). Pat dry with paper towel and spike lots of holes in the skin using a small knife or metal skewer. Turn the pork over and cut 3cm thick strips across the grain, cutting just to the skin, but not through it.

Toast the fennel seeds in a dry fry pan over a medium heat for 2-3 minutes to release the oils. Pound the fennel seeds, garlic and pepper in a mortar and pestle until a smooth paste, then mix in the oil. Rub the paste into the meat side only of the pork. Place the pork on a wire rack inside a baking tray and rub the skin with the sea salt. Place the tray uncovered into the refrigerator to dry overnight.

Pre heat the oven to 220 C. Drain away any liquid that has pooled in the tray. Put the tray into the oven and roast for 50-55 minutes, or until cooked through and golden. If all the skin has not crackled, place under the grill and cook for a further 4-5 minutes, or until bubbled and crispy.

Remove the pork from the oven and leave to rest for 20 minutes, keep warm.

Meanwhile, to make the apple and vanilla sauce, Put the apples, sugar, vanilla and ¼ cup of water in a saucepan over a medium/high heat. Bring to a boil, then reduce the heat to a gentle simmer and cook for 10 minutes, or until the apples have broken down. Add in the lemon juice and a pinch of salt. Place the sauce into a food processor and puree until smooth.

Chop the pork into bite-sized pieces and serve with the apple and vanilla sauce, pomegranate seeds and baby herbs. 

BRIOCHE BUTTER PUDDING WITH STRAWBERRIES AND PISTACHIOS

BRIOCHE BUTTER PUDDING WITH STRAWBERRIES AND PISTACHIOS

Recipe by Courtney Roulston

 

Ingredients: 

*2 cups milk

*2½ cups single cream

½ cup caster sugar

*8 egg yolks

*1 fresh vanilla bean, split and seed removed 

*200g brioche loaf, sliced into 1cm slices

*800g ripe strawberries, hulled and sliced

*¼ cup raw sugar

*1/3 cup pistachio nuts, chopped

 PLUS: Pouring cream and icing sugar to serve!

 

Method:

Preheat oven to 200 C. Place the milk and cream in a saucepan over a medium heat. Cook until just at near boiling point. Remove from the heat and set aside.

Place the egg yolks, caster sugar and vanilla beans in a bowl and whisk to combine. whisk in ¼ of the warm milk mixture into the egg mixture, then gradually pour in the remaining warm milk and combine. Arrange the brioche slices in the base of a lightly greased `8 cup` capacity baking dish. Pour the custard over the brioche and top with the sliced strawberries. Sprinkle with the raw sugar and bake for 25-30 minutes, or until the custard has set and the pudding is golden. Remove from the oven and scatter over the pistachios.

Serve warm. 

ASPARAGUS, PEA AND RICOTTA FRITTATA

ASPARAGUS, PEA AND RICOTTA FRITTATA

Recipe by Courtney Roulston

SERVES 4

 Ingredients:

*1 dozen free range eggs

*1cup fresh ricotta cheese

*½ cup milk

*Pinch salt and pepper

*1cup fresh basil leaves

*2 bunches asparagus, trimmed

*1 cup frozen peas, de frosted

*½ cup grated Parmesan cheese

 

 Method:

Pre heat oven to 180 C.

Line an oven tray with non-stick baking paper.

In a large bowl whisk together the eggs, ricotta, milk, salt, pepper and basil until well combined.

Scatter the asparagus and peas into the lined tray. Pour over the egg mixture and top with grated cheese. Bake covered for 30 minutes. Remove the foil and bake for a further 15 minutes, or until golden.

Remove from the oven and allow the frittata to rest for 10 minutes before slicing into portions. Can be eaten hot or cold….Enjoy! 

SPICED CHICKEN NOODLE SOUP

SPICED CHICKEN NOODLE SOUP

Recipe by Courtney Roulston

SERVES 4

Ingredients:

*Soup Base:

*1tsp sesame oil

*5 slices fresh ginger

*1 clove garlic, sliced

*½ brown onion, roughly sliced (skin on)

*1 cinnamon quill

*1 star anise

*2 cloves

*1.5Lt good quality chicken stock

*1Tb caster sugar

*1Tb fish sauce

*400gm organic chicken breast

*125g dried rice noodles

*2 cups bean shoots

*1 bunch bok choy, sliced 

*¼ bunch coriander, leaves picked

*¼ bunch thai basil, leaves picked

*1 long red chilli, sliced

*½ lemon, sliced

 

Method:

Heat the sesame oil in a large pot. Add the ginger, garlic, onion, cinnamon, star anise and cloves. Cook for 2-3 minutes, or until the onion and ginger has blackened slightly. Pour over the stock along with the caster sugar and fish sauce. Bring the stock up to a boil. Remove the stock from the heat. Place the chicken breast into the hot stock, cover with a lid and leave off the heat for 15-20 minutes to poach gently. (This will stop the chicken breast from drying out).  

Once the chicken is cooked, remove it and place on a plate to cool slightly. Strain the aromatics out of the stock and place the stock back onto the heat. Bring up to the boil again and place in the rice noodles. Cook for 4 minutes, then add in the bok choy and continue to cook for a further minute. Divide the stock, noodles and bok choy amongst serving bowls. Shred the cooked chicken and place into the soup bowls. Top with the bean shoots, coriander, basil, fresh chilli and lemon wedges. Enjoy

THAI CHICKEN, HERB & CASHEW SALAD

THAI CHICKEN, HERB & CASHEW SALAD

SERVES 4–6

Recipe by Courtney Roulston

INGREDIENTS

*2 cups cellophane (glass) noodles

*2 x 200g lean chicken breast, trimmed

*1tbs oil• 2 cloves garlic, peeled and crushed

*1 tsp black pepper

*1 cup unsalted roasted cashews, roughly chopped

 *1 Lebanese cucumber, de seeded and sliced

*1 punnet cherry tomatoes, halved

*3 spring onions, finely sliced  

*1 bunch coriander leaves, chopped

*1 bunch Thai basil, leaves picked

DRESSING

*2 limes, juiced

*2 tbs fish sauce

 *1 tbs brown sugar

*1 red chilli, finely sliced  

*1 tsp sesame oil

METHOD

1. Soak the noodles in hot water according to the packet directions, then drain and set aside.

2. Heat a non-stick frypan over a medium heat.

3. Combine the chicken, oil, garlic and pepper in a bowl and toss evenly to coat.

4. Cook the chicken for 3–4 minutes each side, or until golden and cooked through. Remove chicken from the heat and set aside to rest. (It will continue to cook and become tender as it rests.)

5. Meanwhile, combine the drained noodles, cashews, cucumber, cherry tomatoes, spring onions, coriander and Thai basil in a large bowl.

6. Mix all the dressing ingredients together in a separate bowl. Pour the dressing over the salad. Slice the chicken into thin strips and gently fold through the salad.

7. Serve immediately and enjoy!

ALMOND & CHIA COOKIES

ALMOND & CHIA COOKIES

MAKES 12 COOKIES

Recipe by Courtney Roulston

Ingredients:

*2 cups ground almond meal

*2Tb white chia seeds

*1Tb linseeds

*2Tb Agave syrup

*1tsp ground cinnamon

*¼ cup coconut oil, melted

*¼ cup slivered almonds to decorate

 

Method: 

Pre heat oven to 180 degrees and line an oven tray with baking paper. Mix all the ingredients in a bowl, except the slivered almonds, then form mixture into 12 round balls. Place the balls onto the tray about 5cm apart and flatten them slightly using the back of a fork. Press the almonds onto the top of the cookies and bake in the oven for 10-12 minutes. Remove from the oven and allow to cool completely on the tray before serving.

*Agave can be substituted for any sweetener such as honey, maple syrup or sugar!*

CHORIZO, TOMATO & CHILLI BAKED EGGS

CHORIZO, TOMATO & CHILLI BAKED EGGS

Recipe by Courtney Roulston

SERVES 4

*You will need a large non-stick frypan with a lid for this recipe!

Ingredients:

*1Tb olive oil

*1 red onion, sliced

*2 `Hans` chorizo sausages, sliced

*1 clove garlic, sliced

*1 large red capsicum, seeded & sliced into strips

*1 long red chilli, sliced

*1Tb tomato paste

1Tb fresh thyme leaves

*2 x 400gm tins tomatoes

*2tsp white sugar

*4 large eggs, preferably free-range

*1 small lemon

*¼ cup flat leaf parsley

 Method:

Heat the oil over a medium heat in a large non-stick frypan. Add in the onion, chorizo and capsicum and cook, stirring for 3-4 minutes, or until the vegetables have softened and the chorizo has rendered some of it`s fat. Add in the garlic and chilli and continue to cook for 2-3 minutes. Mix in the tomato paste, thyme, tinned tomatoes, sugar and a good pinch of salt and pepper. Leave on a gentle simmer for 5 minutes, or until the sauce has thickened slightly and is fragrant. Using the back of spoon, make 4 holes in the tomato sauce and crack an egg into each of the holes. Cover the pan with the lid and leave to gently simmer for 4-5 minutes, or until the eggs are cooked to your liking. Remove from the heat and grate over a little fresh lemon zest and sprinkle with parsley. Enjoy!

*This is great breakfast or brunch dish you can serve with crusty bread, or wrap in warm tortillas and grated cheese!

*Turn this into a meal by serving it with rice, blackbeans and corn salsa!

 

BLACK FOREST ETON MESS

BLACK FOREST ETON MESS

Recipe by Courtney Roulston

SERVES 8

 Ingredients:

*680g jar pitted morello cherries

*1/4 cup (55g) Coles caster sugar

*150g dark chocolate, chopped

*300ml thickened cream

*2 tbs Coles icing sugar, sifted

*1 vanilla bean, seeds scraped

*½ cup flaked almonds

*8 store-bought Coles meringue nests

 

Method:

Drain the cherries, reserving the juice.

Place the cherry juice and caster sugar in a saucepan over low heat and cook, stirring, until the sugar has dissolved.

Increase heat to medium-high and simmer for 4-5 minutes until reduced to about 1 cup (250ml). Remove from heat, then add the chocolate and stir until sauce is smooth. Set aside to cool.

Combine the cream, icing sugar and vanilla in a bowl and whisk until soft peaks form.

Toast the almonds in hot pan for 2-3 minutes, or until golden. 

Roughly crumble the meringues. Divide half the meringue crumbs among 8 serving glasses, then top with half the whipped cream and half the cherries. Repeat the layers, then drizzle over the chocolate cherry sauce and almonds. Serve immediately. Enjoy! 

Herby schnitzel with winter slaw (as featured in the Coles magazine)

Herby schnitzel with winter slaw (as featured in the Coles magazine)

Recipe by Courtney Roulston

SERVES 4

Ingredients:

- 4 thick slices of day-old Vienna sourdough bread, crusts removed, coarsely torn

- 1 tablespoon finely grated lemon rind

- 1/4 cup finely chopped flat-leaf parsley

- 1/2 cup (75g) plain flour

- 1 teaspoon ground paprika

- 1 Coles Brand Australian Free Range Egg, lightly whisked

- 1/4 cup (60ml) milk

- 4 Coles RSPCA Approved Chicken Thigh Fillets (about 500g)

- 1 cup (250ml) sunflower oil

- Lemon wedges, to serve

- Fresh flat-leaf parsley leaves, extra, to serve

Winter slaw

- 1/2 cup (120g) Coles Brand Sour Cream

- 1 tablespoon lemon juice

- 1 tablespoon maple syrup

- 1 medium fennel bulb, finely shaved

- 1/2 celeriac, peeled, cut into matchsticks

- 1 firm green pear, cored, thinly sliced

- 1/2 cup flat-leaf parsley leaves

- 1/4 cup dill sprigs

 

Method:

Process the bread in a food processor until fine crumbs form. Add the lemon rind and parsley and process until well combined. Transfer to a shallow bowl. Combine the flour and paprika in a separate shallow bowl and season with salt and pepper. Whisk the egg and milk together in a third shallow bowl.

Place 1 chicken fillet between 2 sheets of plastic wrap or baking paper. Use the flat side of a meat mallet or rolling pin to lightly pound until chicken is 1.5cm thick. Repeat with remaining chicken.

Coat 1 piece of chicken in the flour mixture and gently shake off any excess. Dip in the egg mixture, then in the breadcrumbs mixture, pressing firmly to coat. Place on a plate. Repeat with remaining chicken. Place in the fridge for 30 mins to chill.

Meanwhile, to make the winter slaw, combine the sour cream, lemon juice and maple syrup in a small bowl. Taste and season with salt and pepper. Combine the fennel, celeriac, pear, parsley and dill in a large bowl. Drizzle with a little of the dressing and stir until well combined.

Heat the oil in a deep frying pan over medium-low heat to 160C (the oil is ready when a cube of bread turns golden brown in 15 seconds). Add half the chicken and cook for 2-3 mins each side or until golden brown and chicken is cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining chicken.

Transfer the winter slaw to a large serving bowl. Drizzle with the remaining dressing. Serve with the chicken schnitzel, lemon wedges and extra parsley leaves.

Cacao and coconut chia pudding (as featured in the Coles magazine)

Cacao and coconut chia pudding (as featured in the Coles magazine)

Recipe by Courtney Roulston

SERVES 8

 Ingredients:

- 150g Coles Brand White Chia Seeds

- 1/3 cup Nature's Way Super Cacao Organic Powder

- 1 teaspoon Coles Brand Ground Cinnamon

- 2 1/2 (625ml) cups soy milk

- 400ml can coconut milk

- 1/3 cup Coles Organic Dark Agave Nectar

- 250g Greek-style yoghurt

- 250g fresh strawberries, sliced

- 1/2 cup roughly chopped pistachios

 

Method:

Place the chia seeds, cacao powder, cinnamon, soy milk, coconut milk and agave syrup into a large bowl and stir to combine. Cover with plastic wrap and place in the fridge for 4 hours or overnight.

Add half the yoghurt to the chia mixture and stir to combine. Divide among serving bowls and top with the remaining yoghurt, strawberries and pistachios to serve.

Vegemite breakfast quesadilla (as featured in the Coles magazine)

Vegemite breakfast quesadilla (as featured in the Coles magazine)

Recipe by Courtney Roulston

SERVES 2

Ingredients:

- 4 x 20cm round flour tortillas

- 1 tablespoon Kraft Vegemite

- 1 cup Coles Shredded Light Tasty Cheese

- 2 Coles Brand Australian Free Range Eggs

- 1/2 avocado, chopped

- 120g Perino grape tomatoes, quartered

 

Method:

Spread vegemite over the base of two of the tortilla. Sprinkle with cheese and top with the remaining tortilla to form a quesadilla.

Heat a non-stick frying pan over a medium heat. Lightly spray the outside of one of the quesadilla's with olive oil. Cook for 2 minutes each side, or until golden and crisp. Cover to keep warm. Repeat with remaining quesadilla.

Reheat the pan back over medium heat and lightly spray with olive oil. Add egg and cook for 2-3 minutes or until yolk is just set.

Place the quesadilla on a serving plate. Top with chopped tomato, avocado, fried egg and cracked black pepper.

Almond milk quinoa porridge (as featured in the Coles magazine)

Almond milk quinoa porridge (as featured in the Coles magazine)

Recipe by Courtney Roulston

SERVES 4

Ingredients:

- 1 1/2 cups (300g) Coles Brand Organic White Quinoa, rinsed

- 2 1/2 cups (625ml) So Good Almond Long Life Milk

- 1/2 teaspoon Coles Brand Ground Cinnamon

- 2 tablespoons honey

- 1 cup (280g) plain Greek-style yoghurt

- 125g fresh blueberries, or frozen blueberries

 1/4 cup pistachio nuts, chopped

- Honey, extra, to serve

 

Method:

Place the quinoa in a medium saucepan with almond milk, cinnamon, honey, a pinch of salt or 1 cup of water. Place over a medium heat and bring to a simmer. Cook, stirring occasionally, for 12-14 mins or until most of the liquid is absorbed and the quinoa is soft.

Divide porridge among 4 serving bowls. Add a dollop of yoghurt and top with blueberries, pistachio and extra honey.

Banana, sultana bran and coconut muffins (as featured in the Coles magazine)

Banana, sultana bran and coconut muffins (as featured in the Coles magazine)

Recipe by Courtney Roulston

SERVES 18

Ingredients:

-3 cups Kellogg’s Sultana Bran

- 2 cups (300g) Coles Brand White Self-Raising Flour

-2 teaspoons baking powder

- 2/3 cup (30g) shredded coconut

- 2/3 cup (150g) Coles Brand White Sugar

- 1 teaspoon Coles Brand Ground Cinnamon

- 1 1/2 cups ripe banana, lightly mashed

- 1/2 cup (140g) Greek-style yoghurt

- 3 Coles Brand Australian Free Range Eggs, lightly beaten

- 2/3 cup (160ml) olive oil

- Shredded coconut, extra, to decorate

 

Method:

Preheat oven to 180C. Line 3/4 cup (180ml) capacity muffin pans with 18 patty cases.

Using clean hands, gently crush the Sultana Bran into a large bowl. Sift in the flour and baking powder. Add the shredded coconut, sugar and cinnamon and stir to combine.

Combine the banana, yoghurt, eggs and oil in a separate bowl and whisk until well combined. Make a well in the center of the flour mixture and pour in the banana mixture. Use a wooden spoon to stir until just combined.

Spoon the mixture evenly among the muffin pans and sprinkle with extra shredded coconut. Bake for 30 mins or until a skewer inserted into the centre comes out clean. Set aside for 10 mins to cool.

THE ULTIMATE CHEESE TOASTIE

THE ULTIMATE CHEESE TOASTIE

Recipe by Courtney Roulston

Ingredients:

*4 slices rustic white bread (medium thickness) 

*30g good quality butter 

*80g mild cheddar, grated-plus extra to serve 

*40g Gruyere/Gouda or Manchego cheese

-Can serve with your choice of: chopped chives, tomato ketchup, hot sauce, tobasco  or piccalilli!! 

Method:

Heat a non-stick frying pan over a medium heat. 

Butter the bread & place the grated cheddar & Gruyere onto one side of the bread. Place the second butters piece of bread on top and place into the pan. 

Cook for 2 minutes, or until the bread is golden and crisp. Turn the toastie over and place a small grating of extra cheese onto the cooked side. Continue to cook for 2 minutes before turning over again and letting the cheese on the outside crisp up for 2 minutes. Remove from the pan and allow to cool for 3-4 minutes before slicing in half. 

Serve on its own, or with your choice of chopped chives, piccalilli, tomato sauce, hot sauce, tobasco or brown sauce. Enjoy!!

HOT CROSS BUN & BUTTER PUDDING

HOT CROSS BUN & BUTTER PUDDING

SERVES 6

Recipe By Courtney Roulston

 

Ingredients:

*6 hot cross buns, any flavour you like, cut in half

*60g room temperature butter

*180g dark chocolate Easter bunny or eggs, broken up

*6 free range eggs

*1 cup (250ml) milk

*½ cup thickened cream

*½ cup (110g) caster sugar

*1 teaspoon vanilla bean paste

*1 teaspoon orange zest

*1 tablespoondemerara sugar

 

Method:

Pre heat oven to 170 degrees. Lightly grease a 10-cup ovenproof baking tray.

Butter the cut side of the hot cross buns and arrange them into the baking tray along with the dark chocolate. Whisk the eggs, milk, cream, sugar, vanilla and orange zest in a bowl. Pour the custard evenly over the buns. Set aside to soak for 10 minutes. Sprinkle the demerara evenly over the top.

Bake the pudding in the oven on the middle tray for 35-40 minutes, or until the custard is golden and just set. Serve warm with extra cream. Enjoy