Chicken and sweet corn soup

Ingredients (12)
 1L (4 cups) chicken consomme
 2 Lilydale Free Range Chicken Breasts
 1 tbsp light soy sauce
 2 tsp finely grated fresh ginger
 1 tbsp Coles Cornflour
 60ml (1/4 cup) water
 1 x 420g can Coles Creamed Corn
 1 x 300g can corn kernels, rinsed, drained
 100g shaved ham, thinly sliced
 2 egg whites
 1 tsp sesame oil
 6 green shallots, ends trimmed, thinly sliced diagonally

Step 1

Place the consomme and chicken in a large saucepan and bring to the boil over high
heat. Reduce heat to low and simmer for 5 minutes or until chicken is cooked
through. Transfer chicken to a heatproof bowl. Set aside for 5 minutes to cool
slightly. Finely shred.

Step 2

Add the soy sauce and ginger to the consomme mixture. Place the cornflour in a
small bowl and gradually stir in the water until smooth and combined. Gradually stir
the cornflour mixture into the consomme mixture. Cook, stirring occasionally, for 2
minutes or until consomme thickens slightly. Add the chicken, creamed corn, corn
and ham and cook, stirring occasionally, for 2 minutes or until hot.

Step 3
Use a fork to whisk the egg whites in a small bowl. Gradually pour the egg whites
into the soup, stirring constantly with a wooden spoon.

Step 4

Cook for 2 minutes or until white ribbons swirl though the soup. Remove from heat.

Step 5

Add the sesame oil and half the shallot and stir to combine. Taste and season. Ladle
the soup among serving bowls and sprinkle with the remaining green shallot. Serve
immediately.
 Crab and cucumber canapes

Ingredients (10)
 Vegetable oil, to shallow fry
 10 wonton wrappers, quartered
 200g fresh crab meat
 1 Lebanese cucumber, seeded, very finely chopped
 2 makrut lime leaves, finely shredded
 2 tbsp coconut cream
 2 tsp lime juice
 2 tsp fish sauce
 2 tsp brown sugar
 Baby herbs, to garnish

Step 1

Heat enough oil in a medium frying pan to reach a depth of 1cm. Place over medium heat.
Add 4 wonton pieces and cook for 1-2 minutes or until golden and crisp. Transfer to a plate lined
with paper towel. Repeat with remaining wonton wrappers in batches.

Step 2

Combine the crab, cucumber, makrut lime leaves, coconut cream, lime juice, fish sauce and
sugar in a small bowl.

Step 3

Place crab mixture evenly among wontons and top with baby herbs. Place on a serving
platter and serve immediately.
 Oysters with mignonette
jelly

Ingredients (6)
 1 cup (250ml) white wine
 1/3 cup (80ml) red wine vinegar
 2 eschalots, very finely chopped
 3 gold-strength gelatine leaves (see note)
 24 freshly shucked Sydney rock oysters
 Micro herbs, to serve (see note)

Step 1

Combine wine, vinegar and eschalot in a saucepan over medium-high heat. Bring to a simmer, then
remove from heat and stand for 30 minutes to infuse. Strain into a pan and gently reheat over low
heat.

Step 2

Meanwhile, soak gelatine in cold water for 5 minutes. Squeeze excess water from gelatine, then add
gelatine to the saucepan, stirring to dissolve. Pour into a shallow container and chill for 3-4 hours
until firm and set.

Step 3

Cut the wine jelly into small cubes. Arrange oysters on plates of crushed ice, then top with the jelly
cubes and micro herbs, and serve immediately.
 Honey garlic pork chops

Ingredients (9)
 750g packet frozen potato wedges
 2 tbsp olive oil
 4 (about 200g each) pork loin chops
 350g packet kaleslaw kit
 20g butter
 4 garlic cloves, crushed
 60ml (1/4 cup) honey
 1 tbsp rice wine vinegar
 2 tbsp chopped fresh continental parsley leaves

Step 1

Preheat oven to 230°C/210°C fan forced. Cook the wedges following packet directions. Meanwhile,
heat the oil in a large frying pan over medium-high heat. Add the pork and cook for 4 minutes each
side or until just cooked through. Transfer to a plate.

Step 2

Prepare kaleslaw following packet directions. Season.

Step 3

Return the pan to medium heat. Add the butter and garlic. Cook, stirring, for 1 minute or until
aromatic. Add the honey, vinegar and 2 tbs water. Bring to the boil then reduce heat to medium-
low. Simmer for 3 minutes or until the mixture thickens. Return the pork to the pan. Cook, turning,
for 2 minutes or until heated through. Stir in parsley.

Step 4

Divide the pork, wedges and slaw among serving plates. Spoon over the honey garlic sauce. Season
and serve.
 Sticky Texan-style BBQ beef
short ribs

Ingredients (13)
 2 x 1.2kg pkts Coles Australian Beef Slow Cook Short Ribs
 1 tsp ground cumin
 1 tsp smoked paprika
 1 teaspoon sea salt flakes
 1 tsp mustard powder (optional)
 1 tsp fennel seeds
 1 tsp ground black pepper
 Texan-style barbecue sauce
 1/2 cup (125ml) tomato sauce
 1/4 cup (55g) brown sugar
 2 tbsp apple cider vinegar
 1 tbsp Worcestershire sauce
 1 tbsp American mustard
 1 tsp ground paprika

Step 1

Preheat a covered barbecue on low. (Alternatively, preheat oven to 150C.) Place

ribs in a shallow roasting pan.

Step 2

Combine cumin, paprika, salt, mustard powder, if using, fennel and pepper in a
bowl. Sprinkle over both sides of ribs.
Step 3

Cover pan with foil. Roast in covered barbecue using indirect heat, or in oven, for
3 hours or until ribs are very tender.

Step 4

Meanwhile, to make the Texan-style barbecue sauce, combine the tomato sauce,
sugar, vinegar, Worcestershire sauce, mustard and paprika in a medium
saucepan over medium heat. Cook, stirring, for 5 mins or until sauce boils and
thickens slightly.

Step 5

Uncover the ribs and brush evenly with the barbecue sauce. Roast, brushing with
any extra sauce occasionally, for 30 mins or until ribs are sticky and falling off
the bone.
 tuna fish tacos

Ingredients (7)
 4 green shallots
 425g can Coles Simply Tuna in Vegetable Oil, drained
 440g pkt Coles Soft Taco Kit
 2 x 200g pkt Coles Kitchen Coleslaw
 1 lemon, half juiced, half cut into wedges
 65g (¼ cup) garlic aioli
 1 avocado, chopped

Step 1

Finely chop 2 shallots and place in a bowl. Add the tuna and seasoning (from
taco kit). Toss to combine. Combine coleslaw and lemon juice in a separate bowl.
Season.

Step 2

Heat a small frying pan over medium heat. Cook tortillas (from taco kit) for 20
seconds each side or until lightly browned.

Step 3

Thinly slice the remaining 2 shallots. Divide coleslaw mixture among tortillas.
Top with tuna mixture, aioli, salsa (from taco kit), avocado and sliced shallot.
Serve tacos with lemon wedges alongside
 Chicken pizzaiola

Ingredients (8)
 2 tbsp olive oil
 600g prepared chicken schnitzel
 1 medium brown onion, thinly sliced
 2 tsp Gourmet Garden garlic
 1 tbsp tomato paste
 400g can diced tomatoes
 2/3 cup reduced-fat mozzarella cheese
 Mixed salad leaves, to serve

Step 1

Preheat oven 200°C/180°C fan-forced. Line a baking tray with baking paper.

Step 2

Heat 2 tablespoons oil in a frying pan over medium-high heat. Cook chicken, in
batches, for 1 to 2 minutes each side or until golden. Transfer to prepared tray.

Step 3

Add remaining oil to pan. Add onion and garlic. Cook, stirring occasionally, for 3
minutes or until softened. Add tomato paste and tomato. Bring to the boil.
Reduce heat to medium-low. Simmer, stirring, for 5 minutes or until thickened.

Step 4

Top chicken with tomato mixture and cheese. Bake for 10 to 12 minutes or until
chicken is cooked through and cheese browned and melted. Divide chicken
between plates. Serve with salad leaves.
Seafood paella
 Ingredients (13)
 4 cups fish stock
 1 tsp saffron threads
 2 tbsp olive oil
 250g firm fish fillets (such as blue eye), cut into 2cm pieces
 1 brown onion, finely chopped
 2 garlic cloves, crushed
 2 cups arborio rice
 2 tomatoes, peeled, deseeded, diced
 2 tsp paprika
 500g medium green king prawns, peeled, deveined
 150g baby squid, cleaned, cut into 1cm-thick rings
 12 mussels, scrubbed, debearded
 2/3 cup frozen peas

Step 1

Combine stock, 1 cup cold water and saffron in a medium saucepan over
medium heat. Bring to the boil. Cover and reduce heat to medium-low. Keep at a
simmer.

Step 2

Meanwhile, heat 1 tablespoon oil in a 24cm (base) non-stick frying pan over
medium-high heat. Add fish and cook for 1 minute each side or until light golden.
Transfer to a plate. Add remaining 1 tablespoon oil to pan. Add onion and garlic.
Cook for 5 minutes or until soft. Add rice, tomatoes and paprika. Stir to combine.
Using a spoon, spread mixture evenly over base of pan.

Step 3

Add half the stock mixture to frying pan and bring to the boil over high heat.
Shake pan to spread mixture across pan (do not stir). Reduce heat to medium.
Cook, uncovered, without stirring, for 10 minutes or until stock is absorbed.
Step 4

Add prawns, squid and mussels, pressing into rice mixture. Add 1/2 cup stock
mixture and cook until all liquid is absorbed. Repeat with remaining stock
mixture, 1/2 cup at a time, adding fish and peas with the last 1/2 cup stock (this
will take 15 to 20 minutes). Remove from heat. Stand, covered, for 5 minutes.
Season with pepper. Serve.

Chicken fried rice

 Ingredients (12)
 2 tbsp light soy sauce
 2 tbsp sweet chilli sauce
 2 tbsp Coles Asia Oyster Sauce
 2 tbsp peanut oil
 600g chicken breast fillets, trimmed, thinly sliced
 1 brown onion, cut into thin wedges
 2 garlic cloves, crushed
 2 eggs, lightly beaten
 3 cups cooked jasmine rice, cooled (see note)
 1 cup Thai basil leaves
 4 green onions, sliced diagonally
 1/4 cup fried shallots

Step 1

Combine soy sauce, sweet chilli sauce and oyster sauce in a small bowl. Set
aside. Heat a wok over high heat until hot. Add 3 teaspoons oil and swirl to coat.
Add half the chicken and stir-fry for 2 minutes or until browned. Transfer to a
plate. Repeat with oil and remaining chicken.

Step 2

Add remaining 2 teaspoons oil and onion to wok. Stir-fry for 2 to 3 minutes or
until golden. Add garlic and stir-fry for 30 seconds. Add egg and rice. Stir-fry for
2 to 3 minutes or until egg is well combined with rice.

Step 3

Return chicken to wok. Add soy sauce mixture, basil and green onions. Stir-fry
for 1 to 2 minutes or until well combined. Spoon into bowls. Sprinkle with fried
shallots and serve.
Chicken and mushroom
risotto
 Ingredients (11)
 2.5L (10 cups) chicken stock
 40g Coles Australian Salted Butter
 125ml (1/2 cup) olive oil
 2 brown onions, finely chopped
 880g (4 cups) Coles Arborio Rice
 1 1/2 tbsp fresh thyme leaves
 125ml (1/2 cup) dry white wine
 6 (about 500g) Coles RSPCA Approved Chicken Thigh Fillets, cut into 1cm pieces
 200g button mushrooms, cut into 1cm pieces
 4 garlic cloves, crushed
 120g (1 1/2 cups) finely grated parmesan

Step 1

Bring the stock just to the boil in a large saucepan. Reduce heat and hold at a gentle
simmer.

Step 2

Heat butter and 2 tablespoons of oil in a heavy-based stockpot or large flameproof

casserole dish over medium heat. Add the onion. Cook, stirring, for 5 minutes or until
soft and translucent but not coloured. Add the rice and 1 tablespoon of thyme. Cook,
stirring, for 1 minute or until the grains appear slightly glassy.

Step 3

Add the wine to the rice mixture and cook, stirring, until the liquid is absorbed. Add a
ladleful (about 125ml/1/2 cup) of the simmering stock to the rice and stir constantly
with a wooden spoon until the liquid is absorbed. Continue adding the stock mixture,
a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before
adding the next ladleful, for 20-30 minutes or until the rice is tender yet firm to the
bite and the risotto is creamy.

Step 4

Heat remaining oil in a large frying pan over high heat. Add the chicken and stir-fry
for 5 minutes or until chicken just starts to brown. Add the mushroom and garlic.
Cook for 2 minutes.
Step 5

Add the chicken mixture, parmesan and remaining thyme to the risotto and
combine. Season with salt and pepper to serve.
 Prosciutto and rocket
lasagne

Ingredients (15)
 600g fresh ricotta
 2 tbsp plain flour
 300ml pouring cream
 2 eggs
 100g (1 1/4 cups) parmesan, finely grated
 1 large onion, thinly sliced
 500g bunch silverbeet, washed
 360g wild rocket
 1 bunch parsley, stalks trimmed
 2 tbsp marjoram leaves
 1 lemon, zested
 300g packet fresh lasagne sheets
 12 slices prosciutto
 20g butter, chopped
 8 fresh bay leaves or dried bay leaves

Step 1

To make filling, process ricotta, flour, cream, eggs, 2 tablespoons parmesan and
1 teaspoon salt in a food processor until combined.

Step 2

Cook onion in a large saucepan of boiling water for 6 minutes or until soft.
Meanwhile, cut out centre stems from silverbeet and discard. Add silverbeet
leaves, rocket and parsley to onion, and cook for a further minute. Drain and
refresh in iced water, then drain again. Tightly squeeze handfuls of vegetable
mixture to remove excess moisture, then roughly chop. Combine in a bowl with
marjoram and lemon zest, then season with salt and pepper. Set aside.
Step 3

Cook pasta, in 4 batches, in a large pan of boiling water for 20 seconds. Remove
with a slotted spoon and cool in iced water. Drain. Stack pasta in single layers
between sheets of plastic wrap.

Step 4

Preheat oven to 200C. Grease a 20cm x 30cm, 3L (12-cup) ovenproof dish. Place
pasta sheets, slightly overlapping, over the base to cover, trimming to fit if
necessary. Cover with 4 slices prosciutto (to only partially cover the pasta). Place
one-third of the vegetable mixture in the dish, dot with one-third of the ricotta
mixture, then scatter with 1 tablespoon parmesan. Repeat twice with remaining
pasta, prosciutto, vegetable mixture, ricotta mixture and parmesan. Top with the
remaining pasta sheets (don’t worry if the pasta does not fit snugly in the dish
and extends beyond the rim).

Step 5

Scatter over butter and bay leaves. Bake for 45 minutes or until golden. Serve
immediately.
 Vegan sweet potato pie

Ingredients (16)
 1 tbsp extra virgin olive oil
 1 red onion, finely chopped
 1 large carrot, finely chopped
 3 celery sticks, finely chopped
 2 garlic cloves, crushed
 2 tsp sweet paprika
 1 tsp dried oregano leaves
 2 tbsp no-added-salt tomato paste
 400g can four bean mix, rinsed, drained
 400g can diced tomatoes
 400g can lentils, rinsed, drained
 2 tsp balsamic vinegar
 60g baby spinach
 250g sweet potato, peeled, thinly sliced
 250g Carisma potatoes (or other low GI variety), peeled, thinly sliced
 2 tsp fresh thyme leaves, plus thyme sprigs, to serve

Step 1

Heat the oil in a 1L (4-cup) flameproof roasting pan over medium heat. Add the
onion, carrot and celery. Cook, stirring, for 5-6 minutes or until softened. Add the
garlic, paprika and oregano. Cook, stirring, for 1-2 minutes or until aromatic. Add the
tomato paste and cook, stirring, for 1 minute. Add the beans, tomato, lentils,
balsamic vinegar and 185ml (¾ cup) water. Bring to the boil. Reduce heat to low.
Simmer for 10-15 minutes or until the sauce has thickened. Season.

Step 2
Preheat the oven to 190°C/170°C fan forced. Top the lentil mixture with the spinach.
Arrange the sweet potato and potato over the top of the spinach, overlapping
slightly. Spray with oil. Sprinkle with thyme.

Step 3

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for a
further 50 minutes or until the potatoes are tender and golden. Sprinkle with thyme
sprigs to serve.
 Pork chops with maple-
roasted vegetables

Ingredients (7)
 500g pkt Coles Roasting Vegetables with Garlic & Rosemary
 2 tbsp olive oil
 4 Coles Australian Pork Forequarter Chops
 400g brussels sprouts, halved
 2 green apples, cored, halved, thickly sliced
 1/4 cup (60ml) maple syrup
 Rosemary leaves, to sprinkle

Method

Step 1

Preheat oven 200C. Combine roasting vegetables and oil in a large baking dish.
Roast for 30 mins.

Step 2

Meanwhile, heat an oiled chargrill over high heat. Cook pork for 2 mins each side or
until just browned.

Step 3

Add brussels sprout, apple and pork to dish. Drizzle with maple syrup. Bake for 20
mins or until vegetables are tender and pork is cooked through.

Step 4

Season pork and vegetables and sprinkle with rosemary to serve.

 Apple cup waldorf salads

Ingredients (7)
 4 red apples
 1 tbsp fresh lemon juice
 1 celery stick, thinly sliced, plus leaves to serve
 40g (1/4 cup) green grapes, halved
 40g (1/4 cup) red grapes, halved
 30g (1/4 cup) walnuts, toasted, chopped
 2 tbsp mayonnaise

Step 1

Cut tops from 4 red apples. Use a melon baller to scoop out flesh, leaving a 7mm
thick shell. Coarsely chop the removed flesh and tops, discarding core.

Step 2

Combine chopped apple, celery stick, grapes and walnuts in a bowl.

Step 3

Mix mayonnaise and lemon juice together in a small bowl until smooth. Toss through
apple mixture.

Step 4

Spoon mixture into apple shells and top with small celery leaves to serve.
 Sandwich press bacon and
egg muffins

Ingredients (7)
 4 rindless short cut bacon rashers
 4 English muffins, split
 4 cheddar slices
 4 eggs
 Spinach, to serve
 Rocket, to serve
 Barbecue sauce, to serve

Step 1

Preheat a 4-slice sandwich press. Place the bacon and mufins, cut-side down, on the
press hot plate and cook for 2 minutes or until lightly browned.

Step 2

Turn over the bacon and muffins. Place a cheddar slice on 2 of the muffin halves.

Step 3

Crack eggs individually onto the press. Lock the height on the side of the press to
just above the top of the press to just above the top of the eggs (see tips). Cook for 5
minutes or until cooked to your liking.

Step 4

Place cheesy muffin halves on serving plates. Top with the bacon, eggs, spinach and
rocket. Drizzle over barbecue sauce. Top with remaining muffin halves to serve.
 Hot cross bun tiramisu trifles

Ingredients (9)
 6 Coles Fruit Free Hot Cross Buns
 1 cup (250ml) espresso coffee
 1/2 cup (125ml) marsala wine or coffee-flavoured liqueur
 300ml thickened cream
 250g mascarpone
 1/4 cup (40g) icing sugar mixture
 2 tsp cocoa powder
 1/4 cup (55g) caster sugar
 Dark chocolate curls, to serve

Step 1

Use a serrated knife to split the buns into 3 even pieces, crossways. Use a
6.5cm round pastry cutter to cut discs from the bun slices.

Step 2

Combine the coffee and wine or coffee-flavoured liqueur in a bowl.

Step 3

Use an electric mixer to whisk the cream, mascarpone, icing sugar and 1/4
cup (60ml) of the coffee mixture in a large bowl until soft peaks form.

Step 4

Dip the bun base discs in the remaining coffee mixture. Divide among 1-cup
(250ml) serving glasses. Top with half the cream mixture and sprinkle with half the
cocoa powder. Repeat with the remaining bun discs, coffee mixture, cream mixture
and cocoa powder, finishing with the bun tops. Place in the fridge for 1 hour to chill.
 Step 5

Meanwhile, combine the sugar and 1/4 cup (60ml) water in a small saucepan
over medium-low heat. Cook, stirring, for 2-3 mins or until the sugar dissolves.
Reduce heat to low. Cook for 5 mins or until the syrup thickens. Cool slightly.

Step 6

Brush the bun tops with the syrup and sprinkle with chocolate curls to serve.
 Salted caramel dream
dessert

Ingredients (8)
 400g Arnott’s Granita biscuits, coarsely chopped
 175g butter, melted, plus 125g extra, chopped, at room temperature
 250g cream cheese, at room temperature, chopped
 150g (1 cup) icing sugar mixture
 1 tsp vanilla extract
 300ml thickened cream, whipped to firm peaks
 170g (1/2 cup) dulce de leche (see note)
 3 tsp sea salt flakes

Step 1

Grease a 5cm-deep, 20cm x 26cm roasting pan and line with baking paper,
allowing the paper to overhang the long sides

Step 2

Place biscuits into a food processor and process until coarse crumbs. Add
melted butter and process until combined.

Step 3

Transfer two-thirds of the mixture to the prepared pan. Use a flat-bottomed

glass to press mixture evenly over base. Place in the fridge for 30 minutes to chill.
Transfer remaining crumb mixture to a bowl. Cover and set aside at room
temperature.

Step 4
 Use electric beaters to beat cream cheese, extra butter, icing sugar and
vanilla in a large bowl until pale and creamy.

Step 5

Use a spatula to fold the cream into the cream cheese mixture until just
combined. Spoon half over the biscuit base. Top with dulce de leche and swirl gently.
Sprinkle with salt. Top with remaining cream cheese mixture.

Step 6

Sprinkle over remaining biscuit crumbs. Place in the fridge for 4 hours or up to
overnight to set. Transfer to a serving board. Slice into 16 pieces to serve.
 Cheesy air fryer eggs

Ingredients (5)
 4 eggs
 80ml (1/3 cup) thickened cream
 40g (1/3 cup) pre-grated pizza cheese blend
 Chopped fresh chives, to serve
 Thinly sliced sourdough bread, toasted, to serve

Step 1

Crack an egg into each of four 160ml ovenproof ramekins (or dishes). Spoon 1
tbsp cream over each egg and sprinkle with cheese. Place in an air fryer basket.

Step 2

Air fry at 160C for 7 minutes for runny centres. Open the air fryer basket,
allow ramekins to stand for 1 minute to finish cooking the eggs and cool slightly.
Very carefully remove ramekins from the air fryer using an oven mitt, if you have
one, or a dry tea towel – they will be very hot.

Step 3

Sprinkle cheesy eggs with chives and season with pepper. Serve with toasted
sourdough.