EastEr fEast

Transcription

EastEr fEast

april 2014
Free
Celebrate!
here’s to
a century Curtis
Stone’s
Easter
feast
Chocolate &
caramel celebration
cake, page 32
PPluslustake the 7-day breakfast challenge
curtis stone feeds your family for under $10
a
i
l
a
r
t
s
u
A
u
o
Thank y
Over the years plenty has changed but some things remain the same.
T
his year Coles celebrates 100 years
– a whole century delivering quality
products that customers need
at prices they can afford. Founder
GJ Coles created a store that would lower
the costs of living for Australian families.
This philosophy continues 100 years later.
“The customers
themselves
really decide
what goods we
shall stock in
our stores.”
GJ Coles, 1928
derstood
GJ Coles un ce of
an
rt
o
p
the im
the
supporting
onomy
ec
n
ia
al
Austr
30s,
19
e
and in th
reat
G
e
th
g
n
duri
n Coles’
ra
n,
Depressio
ian
first Austral .
gn
ai
p
m
Made ca
ed
op
el
ev
d
es
Col
of
ge
d
ba
e
the “blu
to
er
k
honour” stic aliantr
us
A
highlight
made goods.
Coles has a foundation of delivering
value for customers with offers such
as “Nothing over 2/6d”, “Down Down” and
“Feed your Family for Under $10”.
Today Coles
continues to
support Aussie
farmers and
suppliers through
its Australia first
sourcing policy
and providing
fresh fruit and
veg, seafood
and meat.
Coles first store, Smith St
Collingwood, and its first
team members.
In 1957 GJ Coles was honoured
with a knighthood recognising
his services to commerce and the
community. The Coles family is
the only family in the world to
have five brothers knighted and
is recognised in the Guinness
Book of Records for this
incredible achievement that’s
testament to the ethics and
values of the family.
team members
The first store opened on 9 April, 1914,
on Smith St, Collingwood, with six
team members. For founder GJ Coles,
the wellbeing of team members was
just as important as service to the
customer. From the beginning,
programs were implemented to ensure
team members were “contented.”
SON,
INA HUTCHIN A
W
p,
gu
on
lo
Coo
his mother,
s tells us that k at Coles in
Daryl Steven
or
n, star ted w
Ina Hutchinso tometrist, responsible
p
m
co
key-driven
1932 as a figures on a she
g
in
at
ul
lc
ca
ys
for
lculator. He sa
b
mechanical ca interviewed for the jo
as
w
e
sh
d
d
ve
an
r
lie
he
be
les, GJ ’s brot
by Kenneth Co les siblings to join the
Co
four th of the her father relocated to
n
business. Whe worked at the Bourke
a
In
,
ne
ur
bo
ained until
Mel
here she rem
w
e
or
st
Street
in 1942.
she married
James M
itchell
travelled
th
as a buye e world
r for Cole
s.
Today, Coles employs approximately
100,000 Australians and, with stores in
most communities, that means Coles is
a big provider of local jobs throughout
regional and rural Australia.
Here’s to 100 years of Coles! And
here’s to 100 years of happy, heartfelt
service from the Coles team!
HELEN SPRING, Blacktown, NSW
At the annual staff ball of 1962, Helen Shields
(now Helen Spring), 20, was crowned
Cashier of the Year. Entrants were judged on
“accuracy and speed, courteousness and
friendliness, general appearance, knowledge
of prices, salesmanship and housekeeping
(referring to the tidiness of the checkout
area)”. Helen loved ten-pin bowling and
dressmaking – she made the chiffon and
satin dress she wore to collect her prize.
NORMA RYAN, Bundoora, Vic
Then known as Norma Leonard, Norma Ryan,
83, wrote to us to describe her vivid memories
of “working day and night” to prepare Coles
Store 200 for its grand opening in the 1950s.
The building was acquired in Coles’ takeover
of the Manton’s department store. Later,
Norma helped set up Coles first layby office,
where items from the baby department could
be secured with a deposit of just sixpence.
JESSICA MITCHELL,
Glen Iris, Vic
Jessica is the
most recent
in a long line of
family members
to work at Coles.
Joining in 1924 as
a salesman, her
great-grandfather, James Mitchell,
travelled the globe as a buyer and
remained with Coles until he retired
in 1956. “My grandmother can still rattle
off the names of other team members,
describing them as all very close.
She says the Coles family were very
generous and caring and that the
surviving brothers came to my
great-grandfather’s funeral in 1981.”
Her father also worked at Coles
part-time to see himself through
university, and her great-uncle started
as a shelf filler and worked his way up
to supervisor for a number of stores.
NEXT ISSUE
The Coles story continues
as we look back at Australia
from 1940–1949.
p32
what our
experts love
about easter...
p38
CURTIS STONE
Superstar chef
“Easter in Oz is always such a blast.
I’ll be cooking my rustic Italian
roast pork, plus a decadent choc
dessert. Happy Easter guys!”
MATT SKINNER
Wine expert
“The annual Easter egg hunt for
the kids, while for the grown-ups,
there’s a bonfire on the beach, lamb
on the spit and plenty of good wine.”
VANESSA HATTERSLEY
Nutrition expert
“Making the most of the last long
weekend before winter sets in
and squeezing in a bit of alfresco
eating before it gets too chilly.”
Welcome
A
fter spending the first few months of the year
getting everything into a good place, now
feels like the perfect time to relax and celebrate.
A treat now and again is all part of the balance
– and there are plenty of reasons to indulge a little this month.
Easter is a great chance to get everyone round the table
for some quality family time. Whether you fancy a traditional
roast or a modern Australian fish dish, Curtis has a feast for you
(p43) – plus a decadent Pot au chocolate! For more chocolate
inspiration, give our gooey Surprise Chocolate Tarts a try (p31),
or go raw with no-cook truffles (p33) – great with coffee.
If you ever find yourself stuck for time or breakfast ideas
in the morning, you’ll love our weekday breakfast plan and Curtis’ weekend treats.
Finally, you may have noticed the chocolate and caramel birthday cake on the cover
– to celebrate 100 years of Coles being proudly Australian this month we also look back on some
memorable stories from our team members past and present (p2). Happy Easter everyone!
Alex McDonald
Publications Manager
Bauer Media pty limited Custom Media
Editor Joanna Webber
DEPUTY EDITOR Sally Paine
CREAtIVE Director Sally Keane
Art Director Fiona Parsons
chief Sub editor Kyle Rankin
food editor Lucy Nunes
food photography Steve Brown, Louise Lister,
Rob Palmer and John Paul Urizar
contributors Michelle Bateman, Nick Banbury, Jenny Blume,
Grace Campbell, Scott Cassidy, Marie-Hélène Clauzon, Kristine
Duran-Thiessen, Annette Forrest, Yael Grinham, Jane Hann, Sarah
Hobbs, Chris Jansen, Liz Macri, Sarah Mayoh and Julia Richardson
editorial/advertising co-ordinator
Melissa Martin (02) 9263 9792
production manager Rachel Walsh
advertising production Co-ordinator Talia Macri
bauer media pty limited Custom Media Enquiries
Andrea Geange (02) 9282 8521
4 coles.com.au
Address 54 Park Street, Sydney, NSW 2000 www.bauer-media.com.au
national group Advertising Manager
Gillian Cornu 0403 989 105 [email protected]
sales Manager Jacques Cornu 0410 316 868
executive general manager Niall Murphy
Publishing Manager Nicola O’Hanlon
National group sales manager Patricia Connolly
Bauer Media PTY LIMITED
chief executive officer Matthew Stanton
director of sales Tony Kendall
Published for Coles Supermarkets Australia Pty Ltd ABN 45 004 189 708
Toorak Rd, East Hawthorn, Vic 3123, by Bauer Media Pty Limited.
ACN 053 273 546 54 Park St, Sydney NSW 2000. Printed by Hannanprint
NSW, 55 Doody Street, Alexandria, NSW 2015.
© 2014 All rights reserved.
Coles supermarkets pty ltd
PUBLICATIONS Manager Alex McDonald
General Manager, Marketing Communications
Simon McDowell
Please forward any queries or feedback to: Coles Customer Care
Dept, Att: Alex McDonald (Coles Magazine April issue), PO Box 480,
Glen Iris, Vic 3146. Email: Coles.Customer.Care @coles.com.au Call
toll-free: 1800 061 562. Website: www.coles.com.au To view Coles
Group Ltd Privacy Statement, refer to the “Contact Us” section at
www.coles.com.au. Products featured in the magazine are on offer
while stocks last. Non-food not available in all stores. Coles reserves
the right to limit sale quantities (except SA). Some products or
varieties featured may not be available at all stores and some
products pictured may have additional varieties available. Prices
shown are Coles prices at the time of publication and some prices
listed may vary in regional areas. The offering in this magazine is not
available at Coles Express or Coles Central stores. Not all products
available at Coles Online. Prices available from 03/04/14 to 07/05/14
(excludes liquor). Recipe costings are based on quantities used
per recipe serve, excluding pictured drinks unless otherwise
indicated, and are based on correct prices at the time of going to
print. Prices may vary between stores. Pricing is to be used as
a guide only. This publication is not for sale.
RE AL
BEEF BURRITOS
PREP TIME: 10 mins
COOKING TIME: 40 mins
SERVING SIZE: 6 people
Ingredients
Method
3 tbs olive oil
750g chuck steak (gravy beef)
thinly sliced
1 large brown onion, finely diced
2 cloves garlic, crushed
1 tsp Mexican chilli powder
1 tsp cumin powder
2 tbs tomato paste
500ml (2 cups) Campbell’s
Real Stock – Beef
1 x 400g can corn kernels, drained
2 tomatoes, quartered, seeds taken
out, thinly sliced into strips
½ bunch coriander, chopped
Salt and pepper
6 pack tortillas
1. Heat a medium sized non-stick
k
fry pan, add 1 tbs oil, cook beef in
batches until browned, remove and
set aside.
2. Add onion, garlic, Mexican chilli
powder, cumin powder and cook
for 2 minutes. Return beef, add
tomato paste, stirring constantly
for 2 minutes. Add Campbell’s Real
Stock, bring to the boil, reduce heat
to low and simmer for 30 minutes,
or until liquid is almost all gone.
3. Meanwhile in a bowl, combine corn,
tomatoes, coriander, 2 tbs olive oil
and salt and pepper.
4. To assemble, line tortilla with beef,
place corn mixture on top and roll
into a burrito.
FOR MORE REAL RECIPES GO TO CAMPBELLSKITCHEN.COM.AU
In this issue...
plus
news
14 taste of asia
Whip up a delicious seafood laksa
and get more exclusive recipes
21IN SEASON
Make the most of the season’s
apples, wombok and pineapples
26READY IN 30... lamb
Beat the clock with these
deliciously quick lamb recipes
2 happy
birthday coles!
This month Coles turns
100. Follow our journey
through the decades
of bringing Australian
families the products
they need
9 THIS MONTH AT COLES
Check out what’s new
in store, take a look at our
delicious seafood range,
and enjoy our fabulous
Easter goodies
31 4 ways with CHOCOLATE
Mouth-watering tarts, cookies
and truffles, plus our cover cake
34 WHAT’S FOR BREKKIE?
Tasty weekday breakfast ideas
for the whole family to enjoy
37breakfast with curtis
Feeding the family for under $10
is the perfect start to the day
18 OUTBACK BOUNTY
Coles supports small
businesses that bring
Indigenous flavours to
Australian tables
63 ON THE SHELF
Find out what’s new in
store and revisit some
tried-and-true favourites
DRINKS
61 WHAT TO DRINK
Matching chocolate and
red wine, a buzzing
honey bee cocktail and
food and wine matches
style
43curtis’ easter feasts
Traditional and modern Easter
menu options everyone will love
51fare share
A fabulous selection of grazing
dishes that are made for sharing
GUIDE TO MEASUREMENTS • Coles Magazine
recipes use 59g eggs, unless otherwise stated. • Australian
standard measures are used in all Coles Magazine recipes,
including standard cup, tablespoon and teaspoon measures:
1 cup = 250ml, 1 tbsp = 20ml, 1 tsp = 5ml. • Preparation and
cooking times will vary. Some recipes may take you more or
less time than we suggest. • Recipe costings do not include
pictured drinks, unless otherwise indicated.
6 coles.com.au
56shortcuts
Save time and effort in the
kitchen with ready-made buys
65PONCHO rules
How to wear the
Mix new-season
must-have
nutrition guide Nutrition analysis is an estimate, based on average values, using Coles branded products where
possible, to help you make informed decisions. If you have specific dietary needs, consult a health professional. Compare
these values against the following Percentage Daily Intake (%DI) figures, which are average daily requirements for adults.
• Energy (kilojoules) No more than 8700kJ per day
• Fat No more than 70g fat per day (no more than
24g saturated fat per day)
• Sodium No more than 2300mg sodium per day
• Fibre Good source of fibre = 4g or more per serve
• Protein Good source of protein = 10g or more per serve
• F ruit & vegetables Aim for two 150g serves of fruit and
five 75g serves of vegetables to make up your 7-a-day.
TRADITION
with a TWIST
INGREDIENTS
1 Gravox Hollandaise Finishing Sauce 165g
4 x 150g firm white fish fillets (such as blue eye)
80g (about 3 slices) day old sour dough bread,
roughly chopped
1/3 cup fresh flat-leaf parsley leaves, roughly chopped
2 tbsp chopped chives
1 tspn finely grated lemon zest
1 tbsp baby salted capers, rinsed, drained
1 tbsp olive oil, plus extra to drizzle
2 bunches asparagus, trimmed
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Steamed new potatoes, to serve
Herb Crusted Fish with Roasted Asparagus & Hollandaise sauce
1
Preheat oven to 200°C (conventional). Line a large baking tray
with non stick baking paper. Place the bread, parsley, chives, zest
and capers in a food processor and process until finely chopped.
Add olive oil, process again until well combined, season with
salt and freshly ground black pepper.
2
Press 1/4 of the crumb mixture onto the top side of each piece
of fish to coat. Place fish and asparagus on prepared baking tray,
drizzle with extra olive oil. Bake for 12 minutes, or until the
thickest part of the fish flakes easily when tested with a fork and
the asparagus is bright green and tender.
3
Heat Gravox Hollandaise Finishing Sauce according to packet
instructions. Divide asparagus and fish between serving plates,
drizzle with the hollandaise sauce. Serve with steamed new potatoes.
On sale from 9th April to 29th April
Find us in the gravy aisle
www.facebook.com/Gravox
news
this month
at coles
All the latest news from Coles plus tempting tastes,
smart advice and the best buys straight off the shelf.
Food preparation SARAH MAYOh Styling jane hann Photo Louise Lister
Coles
cook&dine
tea towel
Hot cross yum!
Hot cross buns are an Easter must-have and this year the choice
is better than ever. Look for the range in store now until April 20.
If you’re a fan of fruit in your bun, it’s good to know that all Coles
Brand hot cross buns are made with 100 per cent Aussie grown
vine fruit. Go gourmet with Coles Finest Hot Cross Buns (above).
Available in packs of four*, they’re made with slow-fermented
dough flavoured with citrus, vanilla, cinnamon and clove. Or for
a traditional treat, try the classic six pack of Coles Brand Fruit
Hot Cross Buns. The range includes chocolate and fruit-free six
packs, and mini fruit and mini chocolate buns in packs of nine.
*Coles Finest Hot Cross Buns only available at stores with an
in-store bakery. For your nearest in-store bakery go to coles.com.au
celebrate
Grab a copy of
Coles Baby &
Toddler magazine
for tips on planning
an Easter egg hunt
and delicious Easter
recipe ideas.
e
a
s
t
e
r
Parade
C
oles is happily choc-full of
Easter treats. You’ll find a huge
range of milk chocolate, white
chocolate and dark chocolate
Easter eggs and goodies including the
melt-in-your-mouth Coles Australianmade Fair Trade chocolate bunny and the
Cadbury Marvellous Creations chocolate
bunny with popping candy, raspberry
chips and beanies. As well as chocolate
goodies, there are also loads of fun Easter
gifts from plush toys, egg hunt baskets
and sticker books, to three-in-one bubble
pens and the cutest fluffy bunny ears.
get coles on your Ipad
From the App Store, tap the Search bar, type in Coles Magazine and tap
Search. Tap the Coles Magazine App icon to bring up the Coles Magazine
homepage. Tap the Install button and type in your Apple ID password.
Launch the App and the Coles Magazine will appear in Newsstand.
10 coles.com.au
Apple, the Apple logo and
iPad are trademarks of
Apple Inc., registered in the
U.S. and other countries.
App Store is a service
mark of Apple Inc.
super seafood
Don’t miss this month’s highlights from the seafood aisle at Coles.
Pink ling
Crimson snapper
Black tiger prawns
Barramundi
Flathead
Pacific oysters
This firm fish has few bones and large
flakes. TRY THIS Thread cubes onto
skewers and barbecue, then drizzle with
extra virgin olive oil, lemon juice, chopped
flat-leaf parsley and baby capers.
Farmed in Queensland, these prawns
have a sweet, firm texture. TRY THIS Stir
a little lemon juice and finely grated rind
into bought aioli and season well with
black pepper. Serve with cooked prawns.
This sweet fish has fine flakes and few
bones, so it’s great for kids. TRY THIS Fill a
warm tortilla with sliced avocado, chopped
lettuce, grilled flathead, a squeeze of lime
and Tabasco for the grown-ups.
All fresh products featured above are sourced from Australia and New Zealand.
Delicate and mild, this fish varies from red
to golden pink. TRY THIS Steam snapper
on a bed of sliced ginger and spring onion.
Top with warm soy sauce, a little sesame
oil, coriander and sliced spring onion.
This fish has a soft-medium texture
and mild taste. TRY THIS Dust in
a little seasoned plain flour and panfry in olive oil. Serve with pan-fried
thinly sliced fennel and prosciutto.
These oysters are delicious eaten fresh.
TRY THIS Drizzle with red wine vinegar
mixed with finely chopped shallot, French
style, or try a squeeze of lime and a little
chopped coriander for a Thai twist.
your health
why eat
BREAKFAST?
It keeps your energy levels
up, helps put you in a good
mood and even helps you
make better food choices
throughout the day. We’ve
made it even easier for you to
start the day in a healthy way
with our breakfast plan (p34).
BLESSED & LUCKY SWEET
maple bliss NUT SPREAD
Like pairing peanut butter with
something sweet? Blended with
real maple syrup, this all-in-one
spread hits the spot. Spread it
on wholemeal toast or mix it
into banana and raisin muffin
batter for a filling brekkie treat.
goodness superfoods
heart 1st cereal
Made from BARLEYmax
– a CSIRO-developed super
wholegrain – this smart cereal
also includes rolled oats, dried
cranberries, seeds, nuts and
honey for a breakfast that’s
high in fibre and healthy fats.
kellogg’s
special k original
Now with wholegrain oats and
15 per cent less sodium, this
cereal tastes great and keeps
you going for longer. A 40g
serving with ½ cup skim milk
has a similar amount of protein
to a poached egg on toast.
flora pro-activ
Just 25g or 1 rounded tablespoon
of Flora pro-activ every day
can significantly lower your
cholesterol, so spreading it on
your morning toast makes sense.
in
13
smoothie
hero
If your mornings are all
about get up and go,
a protein-rich smoothie
is a smart breakfast
solution. From the
Healthy Warrior range of
high performance sports
nutrition products,
Systemax High Protein
Powder helps you power
up your liquid breakfast
for a healthy and filling
meal in a glass. Celebrity
trainer Greg Joujon
Roche blends a scoop of
the powder with 350ml
coconut water, a handful
of frozen blueberries,
½ avocado, a sprinkle of
chia seeds and a tsp of
supergreens powder.
Australians aged
18 years and over have
high total cholesterol*.
*Above 5.5 mmol/L Source: 2011–13 Australian Health Survey
Coles promotion
Perfect
taste of asia
Coles has everything you need to cook authentic and tasty Asian
food at home. Get started with this must-have Malaysian recipe.
TIMING
Matured for a minimum of 18 months,
Coles Limited Edition Extra Reserve
Cheddar is pure perfection
$6.60
per
serve
Malaysian salmon laksa
• SERVES 4 • PREP 15 MINS • COOKING 10 MINS
450g pkt hokkien noodles
300g boneless salmon fillets, skin off, cut into 2cm pieces
¼ cup Malaysian laksa paste
400g can coconut milk
1½ cups fish or vegetable stock
2 limes, cut into wedges
1 bunch pak choy, thinly sliced lengthways
1 cup bean shoots
½ cup coriander sprigs
1 Place the noodles in a large heatproof bowl. Cover with boiling
water and stand for 5 mins or until tender. Drain.
2 Meanwhile, cook salmon in a large
frying pan over high heat for 1 min
each side or until golden. Transfer to
a plate. Stir laksa paste in a large
For Thai Drunken Noodles
saucepan over high heat for 1 min.
and Vietnamese Chicken
Add coconut milk and stock. Bring to
Salad recipes, download the
a simmer. Squeeze in lime juice to
free Coles magazine app for
taste. Stir in pak choy.
iPad from the App Store.
3 Divide noodles among bowls. Ladle
over soup. Top with salmon, bean
shoots and coriander. Serve with
remaining lime wedges.
Download it
CELEBRATING
COLES’ 100TH BIRTHDAY
Looking for that something special to
accompany your next celebration? Enjoy
the rich caramelised ﬂavour of this superior
Australian-made cheese. It’s perfect for
any occasion.
Per serve 1755kJ (418 Cals) / 35.4g protein
/ 8.6g fat (2.9g sat fat) / 48.7g carbs
(9.6g sugars) / 3.4g fibre / 1855mg sodium
/ 1 of your 7-a-day fruit & vegetables
month
the scoop
Inside Red
and Inside Blue
Rice Bowls
Practical
STYLE
White Oval
Serving Dish
Red and Cream
Extra Large
Storage Boxes
The Coles cook&dine range of kitchen
and dining essentials has some stunning
newcomers added to the line-up. Look
out for these must haves in the range.
Inside Red and
Inside Blue
Egg Cups
A delicious mix of Chinese spices
to complement this lean pork cut
and fresh vegetables
Serves 4 Prep 10 mins Cooking 10 mins
500g Pork Tenderloin,
sliced into strips
1. Tear apart the Stirfry Creations pack,
using the perforation down the centre
3 cups mixed chopped
vegetables (e.g. green
beans, carrots, bok
choy, mushrooms,
zucchini and broccolini)
2. In a medium sized bowl, stir INFUSION
PASTE through pork, set aside for 2-5
minutes while you prepare vegetables.
1 pk MAGGI Stirfry
Creations Chinese
BBQ Pork
4. Heat saucepan or wok over high heat,
add 1 tbsp oil. Add pork to pan, cook
for 5 mins. Add vegetables to pan, stir
through and cook for 3 minutes.
5. Pour FINISHING SAUCE into pan, stir
through, cook for a further 2 minutes
and serve.
Serve with rice or noodles.
Thought ice-cream flavours
couldn’t get any more wicked?
Coles Brand Gooey Choc
Brownie Ice Cream is a rich
chocolate flavoured ice-cream
swirled with a gooey chocolate
fudge ripple and choc brownie
pieces, and Coles Brand
Coffee Choc Crunch Ice Cream
is a coffee ice-cream with
a rich chocolate ripple and
chocolate-coated biscuit pieces.
They’re proudly Australian
made and come in 500ml tubs.
RESTAURANT SPECIALS
EN J OY at home!
1.
COAT
MEAT
2.
PAN
FRY
3.
FLAME_ABW794 02/14
HEAT
SAUCE &
SERVE
/BlueDragonANZ
www.bluedragon.com
DARE
teamtalk
to dream
At seventeen, Sammie had just finished her final exams and
had dreams of being a vet when she became unwell and was
diagnosed with late-stage blood cancer. “I fought through a
long year of treatment and, thankfully, went in to remission,”
she says. During treatment, Sammie was inspired to change
her career goal to become a physiotherapist. She applied for
national cancer charity Redkite’s Dare to Dream scholarship to help with the costs of her studies.
Then just prior to lodging her application, Sammie’s father was diagnosed with brain cancer.
“The scholarship has given my family some much needed relief in knowing that I could complete
my degree,” says Sammie. “Being granted the scholarship also means that my family can enjoy
our time together without that financial worry adding to the sadness we feel. It is my goal not only
to complete this, but for Dad to see me graduate university. From the bottom of my heart, I could
not be more thankful to the Coles team and customers who have now made this possible for me.”
The fundraising support from Coles team members and customers has meant
29 remarkable young cancer patients and survivors are daring to dream. They were
recently awarded Dare to Dream Scholarships by Redkite to help them pursue their
goals. Redkite donation cards, $2, are available exclusively at all Coles stores across
Australia from now until 22 April. The money goes directly to Redkite, and there are
walls of hope in each store where Australians can pin their cards up as a symbol
of support for children and young people with cancer and their families.
Enjoy this popular Mexican
dish made with an authentic
blend of coriander, cumin,
oregano, garlic and chilli.
Serves 4 Prep 10 mins Cooking 20 mins
500g lean minced beef
1 onion, chopped
400g can chopped
tomatoes
300g can red kidney
beans, rinsed and
drained
1pkt of MAGGI Chilli
Con Carne Recipe Base
1. Heat 1 tbsp oil in pan, brown beef,
add onion, cook 2 minutes.
2. Add tomatoes, beans, and combined
cup (190mL) water and MAGGI
Recipe Base. Bring to the boil, stirring.
3. Cover and simmer 10 minutes, stir
occasionally.
Serve with rice, tomato salsa and
sliced avocado as a suggestion.
Easy beets
It’s true love when beetroot admirers
meet up with Love Beets, the Aussiegrown baby beetroot that comes in a
convenient 250g vac pack. All the hard
work is done because Love Beets are
already peeled and cooked. Just cut
open the pack and add the beets to
salads, soups, juices and dips. The Love
Beets range also includes Balsamic
and Chilli flavours and, exclusive to
Coles, Baby Beets Traditional Sweet &
Mild Wedges. For tasty and inspired
recipe ideas, go to lovebeets.com.au
giving back
The Martin and
Slabb families have
forged an innovative
partnership.
OUTBACK
Coles is proud to support two
innovative small businesses
that are helping Indigenous
communities and bringing native
flavours to Australian tables.
B
ack in 1986 when Juleigh and Ian Robins
began their bush food store and
catering business, they decided they
weren’t in it for profit. “Our point of
difference was our use of Indigenous
foods,” says Juleigh, “but it seemed to us morally
that as white Australians with a business in Native
foods, we needed to at least give something back
to Indigenous communities.”
The Robins Foods “Outback Spirit” range was
born and, in 1990, the company formed a
relationship with the Laramba Indigenous
community by placing their first commercial order
for bush tomatoes. From there, a network of
Indigenous suppliers flourished.
Located in the Northern Territory, there are now
around 300 people from Indigenous communities
across Australia involved in the company’s supply
chain. Australia’s growing taste for the nation’s
Indigenous flavours sees a whopping 300 tonnes
of Outback Spirit chutney produced annually.
“No-one was able to get traction with bush food
until Coles came along,” Juleigh says. “But like us,
they decided they wanted to give something back
to Indigenous communities, too.”
As part of the commitment to giving back to
the community, ten cents is donated from Robins
Foods and Coles to the Coles Indigenous Food Fund
for every sale of a Robins Foods product. The fund
assists the establishment of horticultural projects
18 coles.com.au
Outback Spirit ’s Jul
eigh
Robins (centre) wi
th
bush tomato gro
wers.
bount
Coles is the largest supporter
and distributor of bush foods
in Australia. That means
some wild-harvested
ingredients are no longer
able to meet demand.
To help improve supply, the
Coles Indigenous Food Fund
provides financial support,
in conjunction with the
Outback Spirit Foundation,
to a number of Indigenous
communities and
enterprises. The Coles
Indigenous Food Fund
supports Indigenous
business development
and promotes Australian
native bush foods.
native
heroes
When you buy
these products
you contribute
to the Coles
Indigenous Food
Fund (see above).
and to support Indigenous business
development through bush food purchases.
In NSW, another company with Indigenous links
produces premium bottled water at a plant that has
the capacity to produce 84,000 bottles a week.
Yaru Water is the result of a partnership between
two families in the Tweed Valley, which came about
after Shaun and Tessa Martin approached Bundjalung
brothers Kyle and Josh Slabb about starting a business
to source and bottle water from a large underground
reserve at the foothills of Wollumbin-Mt Warning.
The Bundajalung people believe the water has
life-giving properties. “Water means life to us and in
our cultural stories. In that context it’s very significant
for us,” says Kyle. “Part of Yaru is that we want to share
that life and understanding of what the earth has”.
Yaru still and sparkling water is available at Coles
stores across Australia. Ten cents from each bottle
sold goes back to the Coles Indigenous Food Fund.
yaru still
& sparkling
spring water
Bottled at the
source, this
mineral-rich,
single-origin
spring water
is certified
carbon neutral.
outback spirit
outback
tomato real
australian
chutney
Gluten free, this is
great with aged
cheddar, meatloaf
and cured or
barbecued meats.
EASY
EASTER
DELIGHTS
Mini Chocolate Cheesecakes
Makes 6 x 10cm cheesecakes | Prep 25 mins | Cook 10 mins
1¼ cup chocolate biscuit crumbs
½ cup desiccated coconut, toasted
80g butter, melted
500g PHILADELPHIA Block Cream Cheese, softened
¼ cup caster sugar
2½ teaspoons gelatine dissolved in ¼ cup boiling water
250g CADBURY Milk Chocolate Melts, melted
and cooled slightly
1½ cups thickened cream, softly whipped
Serving Suggestion
Fresh berries
Chocolate curls
CADBURY DAIRY MILK Eggs, to decorate
1 COMBINE the biscuit crumbs, coconut and butter, then press into the bases of
6 x 10cm greased springform pans. Chill.
2 BEAT the PHILLY and sugar with an electric mixer until just smooth. Add the gelatine
and chocolate and mix until smooth, then fold through the whipped cream.
3 POUR the mixture evenly over the prepared bases. Chill for 2 hours or until set.
Decorate with berries, chocolate curls and chocolate eggs prior to serving.
Heavenly Hint } For a large cheesecake, pop all the mixture into
a 22cm springform pan.
PHILLY’S 3 STEP CHEESECAKE
1 BASE 2 FILL 3 TOP
For more delicious recipe ideas visit philly.com.au and cadburykitchen.com.au.
fresh
in season...
April
Your guide to buying
and cooking the season’s
best produce – from our
Aussie farmers to you.
apples
One of Australia’s newest varieties, red Jazz
apples are crunchy and effervescent with
a sweet, tart flavour. Granny Smith apples
were first cultivated in 1868. The glossy green
apples have a tart flavour and hard flesh that
makes them an excellent choice for cooking.
TRY THIS Make apple and cinnamon vodka.
Cut ½ unpeeled apple into wedges and place in
Coles cook&dine preserving jars. Cover with
vodka, adding 2 cinnamon sticks per cup. Seal,
keeping apple and cinnamon submerged, and
store in a dark cool place for a few months.
Also
in store
now
wombok
Wombok is a vegie with as many names as it
has culinary uses – Chinese cabbage, celery
cabbage, wong nga bok, to name a few!
Wombok can be used raw or cooked and has
a different flavour to European cabbage. Its leaf
blades can taste peppery, while its ribs are
sweet and its inner leaves divinely tender.
TRY THIS For a deconstructed stir-fry, cook
shredded wombok over high heat with chopped
red chilli and some hoisin sauce and serve with
a grilled steak. Or use wombok’s large leaves
next time you’re making cabbage rolls.
pineapple
Christopher Columbus brought pineapples
to the New World in the 1400s, but Australians
can thank German missionaries for bringing
them here in 1858. Mostly grown in sunny
Queensland, this iconic tropical fruit is a
national favourite and is enjoyed all year round,
fresh and cooked, in sweet and savoury dishes.
TRY THIS For a sweet finish, stir a little
dark brown sugar through cooled steamed
black rice and serve in a small glass topped
with coconut yoghurt, diced pineapple and
chopped mint.
rhubarb, beetroot, chestnuts, kohl rabi,
beurre bosc pears, Imperial Mandarins, kale
coles.com.au 21
Our grower says...
“Our Jazz apple trees enjoy beautiful
summer sunshine, high rainfall and crisp
winters in regions across Australia.”
– Michael Stock, apple grower, Vic
Baked apples with almond
crumbs & caramel sauce
4 Granny Smith apples
50g almond biscotti,
finely chopped
6 prunes, coarsely chopped
50g butter, chopped
¼ cup brown sugar
¼ cup pouring cream
½ tsp ground cinnamon
vanilla ice-cream, to serve
1 Preheat oven to 180°C or 160°C
fan. Core the apples with an
apple corer to make a 2cm wide
cavity. Use a sharp knife to
cut a shallow cut around the
middle of each apple. Place in
a small ovenproof dish.
$6.80
per
serve
$1.80
per
serve
JAZZ Apple, sage & macadamia
roast pork
• SERVES 6 • PREP 20 MINS + resting • COOKING 1½ HRS
½ cup macadamias
1½ cups fresh sourdough
breadcrumbs (made from
day-old bread)
1 Jazz apple, cored, grated
1 tbsp chopped sage, plus
8 whole sage leaves
1 egg, lightly beaten
1.3kg Coles Australian Boned
Rolled Pork Loin, rind scored
1 tbsp olive oil
1 tsp fennel seeds
1 tsp sea salt flakes
6 small Jazz apples
2 tbsp maple syrup
steamed green beans, to serve
1 Preheat oven to 180°C or 160°C fan.
Toast the macadamias on a baking
tray for 6 mins. Increase oven
temperature to 230°C or 210°C fan.
2 Coarsely chop macadamias.
Combine nuts, breadcrumbs, grated
apple, chopped sage and egg in
a medium bowl. Season.
3 Place pork, rind-side up, on a clean
surface. Pat dry with paper towel.
Turn over, cut the string and unroll
22 coles.com.au
the pork. Use a sharp knife to make
a 5cm-deep cut under the eye of the
meat to make a cavity. Lay sage
leaves over pork. Place stuffing
across centre of pork. Roll to enclose.
Secure with kitchen string. Place in
a roasting pan. Drizzle with oil and
sprinkle with fennel seeds and salt.
Use your hands to rub into the rind.
Bake for 30 mins. Reduce heat to
180°C or 160°C fan. Bake for 30 mins.
4 Meanwhile, use a sharp knife to cut
a shallow slit around the middle of
each apple.
5 Place apples around pork. Bake for
15 mins. Drizzle apples with maple
syrup. Bake for a further 15 mins or
until pork is tender and apples
caramelise. Cover and rest for 15 mins.
5 Carve pork into slices and arrange
on plates with roasted apples.
Drizzle over pan juices and serve
with beans.
/ 40.3g fat (12g sat fat) / 33.8g carbs
2 Combine the biscotti crumbs
and prunes in a small bowl.
Fill the apple cavities with the
biscotti mixture. Dot the butter
around apples. Sprinkle the
sugar on and around apples.
Combine cream, cinnamon
and ¼ cup water in a small jug.
Pour around apples. Bake for
45 mins or until tender and
caramel sauce thickens
slightly. Serve with ice-cream.
Per serve 1670kJ (399 Cals) /
4.1g protein / 21.3g fat (13g sat fat)
/ 47.7g carbs (40.4g sugars) /
4.1g fibre / 135mg sodium
$6.00
per
serve
Lime & coconut skewers with wombok salad
½ cup shredded coconut
1 tsp finely grated lime rind
12 (about 800g) Coles RSPCA Approved
Chicken Tenderloins
2 tbsp vegetable oil
½ wombok, finely shredded
2 carrots, cut into matchsticks
½ x 250g pkt bean shoots, trimmed
½ cup coriander leaves
1 tbsp lime juice
1 tbsp gluten-free fish sauce
1 tbsp brown sugar
½ cup toasted salted peanuts, chopped
1 Combine the coconut and lime rind on
a plate. Season. Thread the chicken onto
12 bamboo skewers. Roll the chicken in
the coconut mixture, pressing to coat.
2 Heat the oil in a large frying pan over
medium-low heat. Cook chicken skewers,
in 2 batches, turning occasionally, for 6 mins
or until golden brown and cooked through.
3 Combine the wombok, carrots, bean
shoots and coriander in a large bowl.
Combine the lime juice, fish sauce and sugar
in a small jug. Pour the dressing over the
salad and toss to combine. Divide the salad
among plates and top with the skewers.
Sprinkle with peanuts.
Per serve 2253kJ (538 Cals) / 54.4g protein / 28.5g fat
(8.6g sat fat) / 12.5g carbs (10.6g sugars) / 8.1g fibre /
695mg sodium / 2.5 of your 7-a-day fruit & vegetables
coles.com.au 23
Wombok & pork okonomiyaki
6 spring onions, thinly sliced lengthways
150g Coles Australian 3 Star Pork Mince
1½ cups self-raising flour
1 cup chicken stock
2 eggs, lightly whisked
1½ cups finely shredded wombok
2 tbsp Worcestershire sauce
½ cup Kewpie Mayonnaise
1 Place half the spring onion in a bowl of
iced water. Set aside to curl.
2 Heat a medium frying pan over high heat.
Cook the mince, stirring with a wooden
spoon to break up any lumps, for 5 mins or
until cooked through. Transfer to a bowl.
3 Place the flour in a large bowl. Make
a well in the centre. Whisk the stock and
eggs in a jug. Add to the flour and stir
to combine. Add the pork, 1 cup of the
wombok and the remaining spring onion
to the batter. Stir to combine.
4 Heat 2 tsp of the oil in a non-stick frying
pan over medium-low heat. Cook ¾ cup
of the batter for 2-3 mins or until bubbles
appear on surface. Use a spatula to turn.
Brush cooked surface with a little
Worcestershire sauce. Cook for 2 mins
or until cooked through. Turn and cook for
1 min or until surface caramelises. Transfer
to a large plate. Repeat with the remaining
batter and Worcestershire sauce to make
4 pancakes.
5 Place pancakes on plates. Drizzle
with mayonnaise. Top with remaining
wombok and spring onion curls.
/ 41.4g fat (8g sat fat) / 44.1g carbs
/ 0.5 of your 7-a-day fruit & vegetables
$1.60
per
serve
Jerk salmon
with pineapple
& cucumber salad
$9.70
per
serve
4 (about 120g each) skinless salmon fillets
½ just-ripe pineapple, peeled, cored, thinly
sliced
2 Lebanese cucumbers, thinly sliced
into ribbons
1 long red chilli, seeded, cut into matchsticks
1 cup mint leaves
lime wedges, to serve
JERK MARINADE
1 tbsp brown sugar
1 tbsp dark rum
1 tbsp lime juice
1 tsp ground allspice
1 tsp ground cumin
1 tsp dried thyme leaves
1 tsp dried oregano leaves
1 To make the jerk marinade, combine the
sugar, rum, lime juice, allspice, cumin, thyme
and oregano in a bowl. Season. Add the salmon
and turn to coat. Set aside for 15 mins to
marinate.
2 Meanwhile, combine pineapple, cucumber,
chilli and mint in a large bowl. Season.
3 Heat the oil in a large frying pan over
medium-high heat. Cook salmon for 2-3 mins
each side or until just cooked through. Transfer
to a plate. Serve with salad and lime wedges.
Recipes SARAH HOBBS Food preparation GRACE CAMPBELL Styling KRISTINE DURAN-THiESSEN Photos STEVE BROWN
• SERVES 4 • PREP 15 MINS + marinating • COOKING 10 MINS
Pineapple & rum tart
1 sheet frozen puff pastry, thawed
100g butter, softened
½ cup brown sugar, plus 1 tbsp extra
1 egg
1 cup hazelnut meal
¼ cup plain flour
2 tbsp dark rum
1 tsp ground cinnamon
½ just-ripe pineapple, peeled,
cored, thinly sliced
mango sorbet, to serve
1 Preheat oven to 220°C or 200°C fan. Line
a 20cm square, loose-based tart pan with
pastry (see Note). Use a fork to prick the base
all over. Bake for 15 mins or until golden brown
and puffed. Use a tea towel to flatten slightly,
being careful not to burn yourself with steam.
2 Meanwhile, use an electric mixer to beat
butter and sugar in a bowl until pale and
creamy. Beat in egg. Add hazelnut meal, flour,
rum and cinnamon and stir to combine.
Spread into the pastry case. Arrange the
pineapple, slightly overlapping, over the
hazelnut mixture. Sprinkle with extra sugar.
Bake for 30 mins or until a bamboo skewer
inserted in the centre comes out clean.
Set aside to cool slightly. Serve warm or
at room temperature with sorbet.
NOTE To make a round tart, use a 23cm
round, loose-based tart pan.
Per serve 2457kJ (587 Cals) / 7g protein / 32.2g fat (13.8g sat
fat) / 63.2g carbs (46g sugars) / 3.6g fibre / 277mg sodium
Vanessa says...
“A 150g serve of fresh pineapple provides
almost two-thirds of the recommended
daily intake of vitamin C for adults.”
$2.50
per
serve
food
LAMB
ready in 30...
You don’t need a lot of time to get juicy
Aussie lamb on the table. These tasty dishes
are great for Easter or any day of the week.
$12.95
per
serve
26 coles.com.au
Tapenade crunchy
lamb cutlets
• SERVES 4 • PREP & COOKING 30 MINS
12 Coles Australian Lamb Cutlets,
French trimmed
2 tbsp plain flour
1 egg
1 cup panko breadcrumbs
¼ cup finely grated parmesan
2 tbsp rice bran oil
350g pkt tomato medley, halved
2 tomatoes, cut into wedges
½ x 220g ctn bocconcini, drained, torn
¹/³ cup basil leaves, torn
¼ cup extra virgin olive oil
1 tbsp balsamic vinegar
lemon halves, to serve
tapenade
2 / cup pitted kalamata olives,
³
well drained
2 anchovies
1 garlic clove
2 tsp capers, rinsed
1 tbsp extra virgin olive oil
1 To make the tapenade, process the
olives, anchovies, garlic and capers in
a food processor until finely chopped.
With the motor running, add the oil and
process until smooth. Season with pepper.
(See Note.)
2 Lay the lamb cutlets on a clean work
surface. Spread 2 tbsp tapenade evenly
over the meat. Place flour on a plate and
season with pepper. Whisk the egg and
2 tsp water in a shallow dish. Combine
breadcrumbs and parmesan on
a separate plate. Coat the lamb meat in
the flour mixture and shake off excess.
Dip in egg mixture, then press into the
breadcrumb mixture to coat.
3 Heat half the rice bran oil in a large
non-stick frying pan over medium-high
heat. Reduce heat to medium. Cook
half the lamb cutlets for 2-3 mins each
side for medium-rare or until cooked to
your liking. Transfer to a plate lined with
paper towel. Repeat with remaining
oil and lamb cutlets.
4 Meanwhile, arrange the tomato,
bocconcini and basil on a large plate.
Season. Drizzle with the extra virgin
olive oil and vinegar.
5 Serve cutlets with salad and lemon halves.
NOTE Spoon the tapenade into a jar, level
top and cover with a thin film of olive oil.
Store in the fridge for 1-2 weeks. Use in
sandwiches or with grilled fish or chicken.
Per serve 3438kJ (822 Cals) /40.7g protein / 62.9g fat
$4.35
per
serve
Greek lamb meatballs
500g Coles Australian Lamb Mince
2 / cup fresh breadcrumbs
³
2 / cup finely grated parmesan
³
2 tbsp chopped oregano,
plus extra leaves to serve
1 egg
1½ tbsp olive oil
1 brown onion, finely chopped
1 bay leaf
¹/³ cup red wine
400g can diced tomatoes
1½ tsp ground cinnamon
1 tsp ground allspice
Coles Brand Mashed Potatoes, to serve
in a medium bowl. Season. Roll into balls.
2 Heat the oil in a large non-stick frying pan
over medium-high heat. Cook the meatballs,
rolling, for 5 mins or until browned. Transfer to
a plate. Cook onion and bay leaf, stirring, for
3 mins or until onion softens. Add the meatballs
and the wine. Bring to the boil. Simmer for 1 min
or until wine has nearly evaporated. Stir in the
tomatoes, cinnamon and allspice. Season.
Bring to the boil. Reduce heat to medium and
simmer, covered, for 6-7 mins or until the
meatballs are cooked through.
3 Sprinkle the meatballs with oregano leaves
and serve with mash.
1 Combine the mince, breadcrumbs,
parmesan, chopped oregano and egg
(15g sat fat) / 26.7g carbs (6g sugars) / 5.6g fibre /
coles.com.au 27
$7.20
per
serve
One-pot
Moroccan
lamb couscous
1 Place the Moroccan seasoning
in a shallow plate. Add the lamb
and turn to coat. Reserve the
excess seasoning.
2 Heat 1 tbsp of the oil in a
large, deep frying pan over
medium-high heat. Cook lamb
for 3-4 mins each side or until
browned. Transfer to a plate
and cover loosely with foil to
keep warm.
3 Heat remaining oil in same
pan over medium-high heat.
Add vegetables and reserved
seasoning. Cook, stirring, for
8 mins. Add ¼ cup stock. Cover
and cook over medium heat for
4 mins or until vegetables are
just tender. Add remaining
stock, couscous and chopped
coriander. Season and stir.
Set aside, covered, for 5 mins
or until couscous is tender.
4 Slice lamb and arrange on
top of the couscous. Sprinkle
with coriander leaves and
serve with lemon wedges.
love your lamb Make the most of the rich flavour of lamb with Curtis Stone’s handy tips.
■ rest it Let your cooked lamb rest for about one-quarter of the cooking time. This helps retain its natural
juices for the best flavour and texture.
■ pair it The richness of lamb works well with bold, bright flavours – try it with thyme, rosemary, parsley,
coriander, mint, garlic, cumin, cinnamon, lemon, chilli, paprika and dried oregano.
■ trim it Frenching means to trim and scrape away fat and sinew from the bones. This give cutlets a polished
look and makes them easier to pick up and eat. You’ll find French-trimmed cutlets in the Coles meat department.
Recipes Lucy Nunes Food preparation Sarah Mayoh Styling annette forrest Photos Rob Palmer
1½ tbsp Moroccan seasoning
500g Coles Australian Lamb
Rump Steaks, trimmed
1½ tbsp olive oil
1 brown onion, cut into wedges
150g green beans, halved
1 red capsicum, cut into strips
1 zucchini, halved, sliced
1½ cups chicken stock, warmed
1¼ cups couscous
¹/³ cup chopped coriander,
plus extra leaves to serve
lemon wedges, to serve
$6.00
per
serve
Spanish lamb burgeRS
1 slice bread
¼ cup milk
500g Coles Australian Lamb Mince
2 tbsp chopped flat-leaf parsley
2 tsp smoked paprika
2 tbsp olive oil
1 red capsicum, cut into strips
1 red onion, cut into wedges
1 chorizo, thickly sliced on the diagonal
4 Coles Stone Baked Ciabatta Rolls,
split, toasted
¹/³ cup aïoli
120g mixed leaves
fries, to serve (optional)
1 Place sliced bread on a small plate. Pour over
milk. Let stand for 2 mins, then squeeze out
excess. Tear into small pieces and place in
a large bowl. Add mince, parsley and paprika.
Season. Use your hands to combine, then
divide into 4 portions and shape each portion
into 11cm-wide patty.
2 Heat half the oil in a large frying pan over
medium-high heat. Cook capsicum for 5-6 mins
or until tender and lightly charred. Transfer to
a plate. Cook onion, stirring, for 3 mins or until
tender and lightly charred. Transfer to a plate.
Wipe pan clean with paper towel. Heat
remaining oil in pan. Cook chorizo for 2-3 mins
or until browned and crisp. Transfer to a plate.
Reduce heat to medium. Cook patties for
4-5 mins each side or until cooked through.
3 Spread roll bases with half the a�oli and divide
among plates. Top with one-third of the salad
leaves, the chorizo and half the capsicum and
onion. Top each with a patty, a little more onion,
the remaining a�oli and the roll tops. Toss the
remaining capsicum, onion and salad leaves in
a large bowl. Serve burgers with salad and fries.
978mg sodium / 3 of your 7-a-day fruit & vegetables
coles.com.au 29
WHITE CHOCOLATE
EASTER TRUFFLES
Makes: 40
Preparation time: 45 minutes
Cooking time: 10 minutes
Ingredients:
• 250g PHILADELPHIA Block
Cream Cheese, softened
• 1/2 cup ground toasted
LUCKY Hazelnuts
• 1/3 cup dried OCEAN SPRAY
Craisins, finely chopped
• 60g CADBURY White Baking
Chocolate, coarsely grated
• 2 teaspoons orange flavoured liqueur
• 250g CADBURY White Chocolate
Melts, for coating
• 160g CADBURY White Baking Chocolate,
extra, coarsely grated, for rolling
Method:
1. COMBINE the PHILLY, nuts, cranberries, chocolate and
liqueur in a bowl and mix well. Roll teaspoonsful into balls,
place on a paper lined tray and refrigerate until firm.
2. MELT 2/3 of the white melts in a bowl over simmering
water. Remove from the heat, add the remaining chocolate
and stir until smooth. Cool slightly.
3. SKEWER a truffle, dip in melted chocolate
and then allow excess to drop off then roll in
extra grated chocolate. Place on a paper lined
tray and refrigerate until firm. Store in an
airtight container, refrigerated, until required.
Find this and other great
recipes on Facebook and also at:
CadburyKitchen.com.au
4
ways with...
CHOCOLATE
Birthdays, Easter, afternoon tea… any excuse
will do! Here’s a recipe for every occasion.
SURPRISE
CHOCOLATE TARTS
Curtis Stone says...
“There’s no two ways
about it – Easter calls for
chocolate, and lots of it! Eat it
in moderation but enjoy it
because it’s just delicious.
White, milk, dark, superdark, bitter – I don’t care
what it is, just give it to me!
I absolutely love it.”
$1.05
per
serve
1¹/³ cups plain flour
2 tbsp Cadbury Bournville Cocoa
2 tbsp Coles Brand Caster Sugar
125g chilled butter, chopped
2½ tbsp iced water
1 tsp white vinegar
200g Coles Brand Dark Chocolate,
chopped
125ml cream
caramel filling
2½ tbsp Nestle Top ’n’ Fill Caramel
pinch sea salt flakes, plus extra
to sprinkle
raspberry filling
2 tbsp Coles Finest Raspberry Jam
2 tbsp frozen raspberries
1 Process flour, cocoa powder and sugar
in a food processor until combined. Add
the butter and process until mixture
resembles breadcrumbs. Combine the
iced water and vinegar in a bowl. With
the motor running, gradually add the
vinegar mixture to the flour mixture
until the dough comes together. Shape
into a 25cm disc and cover with plastic
wrap. Chill for 15 mins.
2 Roll out pastry until 3-4mm thick.
Cut five 11cm discs from the pastry. Roll
excess and repeat to make another
3 discs. Line eight 8.5cm base fluted
tart tins with pastry. Chill for 15 mins.
3 Preheat oven to 200°C or 180°C fan.
Place tins on a large baking tray. Line
with baking paper and fill with pastry
weights or rice. Bake for 12 mins.
Remove paper and weights or rice.
Bake for 15 mins or until golden
brown. Cool in the tins on a wire rack.
4 To make the caramel filling, place
caramel in a small bowl and stir in salt.
Spoon into 4 tart shells. To make the
raspberry filling, place jam and
raspberries in a small bowl. Crush with
a fork. Spoon into remaining shells.
5 Place chocolate in a medium bowl.
Bring cream to the boil in a small
saucepan. Pour over chocolate.
Stand for 5 mins. Gently whisk until
combined. Pour into tart shells. To
identify which tart is which, sprinkle
caramel tarts with a little salt. Stand
in a cool place for 2-3 hrs or until set.
NOTE Bake shells up to 4 days ahead.
Cool and store in an airtight container.
32 coles.com.au
$1.30
per
serve
CHOCOLATE & CARAMEL
CELEBRATION CAKE
• SERVES 20 • PREP 1 HR + COOLING • COOKING 1¼ HRS
380g Cadbury Dark Baking Chocolate,
chopped
225g butter, at room temperature,
plus 20g chopped butter, extra
1 cup Coles Brand Caster Sugar
9 eggs, separated, at room temperature
1½ cups self-raising flour
½ cup brown sugar
300ml ctn cream
600ml ctn thickened cream, whipped
Praline & chocolate shards
1½ tbsp slivered almonds, toasted
¼ cup Coles Brand Caster Sugar
150g Cadbury Dark Baking Chocolate,
chopped
1 Preheat oven to 170°C or 150°C fan. Grease and
line bases and sides of two 22cm Coles
cook&dine springform pans.
2 Melt 220g chocolate in a small saucepan over
low heat until smooth. Set aside to cool slightly.
3 Use an electric mixer to beat butter, caster
sugar and yolks in a large bowl until light and
fluffy. Beat in melted chocolate until combined.
4 Use a clean electric mixer to beat egg white in a large bowl until firm peaks form. Fold flour
into chocolate mixture. Whisk in one-third of egg
white until combined. Gently fold in remaining
egg white, in 2 batches, until combined. Pour
two-thirds of the batter into 1 prepared pan and
remaining batter into remaining pan (see Note).
Place both cakes in oven. Bake smaller cake for
20-25 mins or until a skewer inserted into the
centre comes out clean. Cool on wire rack for
5 mins, then remove side of pan. Bake larger
cake for a further 20-25 mins or until a skewer
inserted in centre of cake comes out clean. Cool
on wire rack for 5 mins, then remove side of pan.
Cool cakes completely. Remove bases and paper.
5 Meanwhile, stir the brown sugar, extra butter
and ½ cup of the cream in a small saucepan over
medium heat for 2 mins or until sugar dissolves.
Bring to the boil. Reduce heat to medium and
simmer for 4-5 mins or until thickened. Pour into
a jug. Chill until thickened.
6 To make the praline & chocolate shards, line
2 baking trays with baking paper. Place almonds
on 1 tray. Stir sugar and 1 tbsp water in a small
saucepan over low heat for 5 mins or until sugar
dissolves. Increase heat to high. Bring to the boil.
Boil, without stirring, for 4-5 mins or until golden.
Pour over almonds, spreading with spatula. Cool.
Finely chop. Melt chocolate in a small saucepan
over low heat until smooth. Pour onto remaining
prepared tray and use a spatula to spread until
2-3mm thick. Sprinkle with half the praline. Chill
for 20 mins or until set. Break into shards. Keep
chilled until ready to decorate.
7 Place remaining chocolate in a large bowl.
Bring remaining cream to the boil in a small
saucepan. Pour over chocolate. Stand for 5 mins.
Whisk until combined. Chill for 30 mins or until
thickened but still spreadable.
8 Use a serrated knife to split the larger cake.
Place base on a large plate. Spread with half the
whipped cream. Drizzle with half the caramel.
Continue layering with remaining cake, whipped
cream and caramel, finishing with cake. Spread
ganache on top. Arrange chocolate shards and
sprinkle with remaining chopped praline.
NOTE For even layers, weigh the cake batter
to ensure each portion is correct.
Per serve 2218kJ (530 Cals) / 6.8g protein / 36.8g fat (22.4g
sat fat) / 45.2g carbs (34.2g sugars) / 0.1g fibre / 217mg sodium
Recipes LUCY NUNES Food preparation Nick Banbury Styling Marie-H�l�ne Clauzon Photos ROB PALMER
• MAKES 8 • PREP 40 MINS + CHILLING
& COOLING • COOKING 30 MINS
no-cook
HALVA TRUFFLES
• MAKES 24 • PREP 20 MINS
$0.40
per
truffle
²/³ cup sultanas
½ cup almond meal
¼ cup Nestlé Baking Cocoa,
plus 2 tbsp extra (optional)
¼ cup tahini
1 tbsp black chia seeds
2 tbsp desiccated or shredded
coconut (optional)
2 tbsp sesame seeds, toasted
(optional)
1 Process the sultanas in a food
processor until finely chopped.
Add the almond meal, cocoa
powder, tahini and chia seeds and
process until the mixture comes
together. Roll 2-tsp portions of
mixture into balls.
2 To decorate the truffles, place
coconut, sesame seeds and extra
cocoa powder on 3 separate plates.
Roll each truffle in coconut,
sesame seeds or cocoa powder.
Per truffle 339kJ (81 Cals) / 2.4g protein /
5.5g fat (1.1g sat fat) / 4.8g carbs (4.3g
sugars) / 2g fibre / 6mg sodium
GLUTEN-FREE CHEWY
double CHOCOLATE COOKIES
• MAKES ABOUT 45 • PREP 10 MINS + COOLING • COOKING 25 MINS
125g gluten-free dark chocolate,
chopped
100g butter, chopped
2 cups gluten-free flour
¾ cup Coles Brand Brown Sugar
²/³ cup Coles Brand Caster Sugar
¼ cup Nestlé Baking Cocoa
1 tsp bicarb soda
2 eggs, lightly beaten
1 tsp vanilla extract
230g pkt milk chocolate
baking chips
$0.25
per
cookie
1 Preheat oven to 160°C or 140°C
fan. Line 3 large baking trays with
baking paper.
2 Stir the chocolate and butter in a
small saucepan over low heat until
smooth. Set aside to cool slightly.
3 Whisk the flour, combined sugar,
cocoa powder and bicarb soda in
a large bowl until well combined.
Stir in the egg and vanilla, then
the chocolate mixture until
combined. Stir in the chocolate
chips. Roll 1-tbsp portions of cookie
mixture into balls. Place, about
5cm apart, on prepared trays and
press to flatten to 4cm wide. Bake
for 18 mins. Set aside on the trays
to cool.
NOTE For a spicy twist, add ¼ cup
chopped naked uncrystallised
ginger with the chocolate chips.
Per cookie 464kJ (111 Cals) / 1.1g protein
coles.com.au 33
per
serve
$2.15
per
serve
$1.30
Per serve 1423kJ (339 Cals) / 11g protein / 4.5g fat (1g sat fat) / 61g carbs (33g sugars)
/ 7.5g fibre / 66mg sodium / 1 of your 7-a-day fruit & vegetables
Combine 2 cups rolled oats and 2 cups each of skim milk and water in
a medium saucepan. Bring to the boil. Reduce heat and cook, stirring
constantly, for 5 mins or until softened. Remove from heat. Divide porridge
among 4 cook&dine bowls. Top with 2 coarsely grated Jazz apples and
¾ cup frozen raspberries. Drizzle over ⅓ cup maple-flavoured syrup.
Porridge with jazz apple, BERRies
& maple-flavoured syrup Tuesday
Per serve 1699kJ (404 Cals) / 17.5g protein / 19g fat (5g sat fat) / 40g carbs (19g sugars)
/ 5g fibre / 674mg sodium / 2 of your 7-a-day fruit & vegetables
Bring a small saucepan of water to the boil. Add 4 eggs. Cook for 4 mins or until
soft-boiled. Place in 4 Coles cook&dine egg cups. Meanwhile, toast 8 slices wholemeal
bread. Spread with 2 tbsp Vegemite and 1 mashed Shepard avocado. Cut each into
4 soldiers and divide among plates. Sprinkle with 1 tbsp snipped chives. Pour 3 cups
orange juice into 4 Coles cook&dine tumblers. Serve with the eggs and soldiers.
boiled eggs with avocado &
VEGEMITE soldiers
Monday
Starting the day with a nourishing meal is one of the best things
you can do for your health, so here’s a plan to get you going.
PLANNER
7-day Breakfast
Coles promotion
Yoghurt, vanilla, 840g
Weet-Bix, 6 biscuits
Vegemite, 45g
Sultanas, 55g
Raspberries, frozen, 415g
Rolled oats, 225g
Pears, Williams, 2
Peanut butter, smooth, 70g
Maple-flavoured syrup, 175g
Milk, skim, 500ml
Kiwifruit, 2
Juice, orange, 2L
Eggs, 4
Chives, ½½ punnet
Cheddar, tasty, grated, 30g
Bread, wholemeal, 12 slices
Bananas, 2 Baked beans, 425g can
Avocado, Shepard, 1
Apples, Jazz, 4
Weekday shopping list
per
serve
$2.20
per
serve
$1.45
Per serve 1504kJ (358 Cals) / 8g protein / 6.5g fat (3.5g sat fat) / 61g carbs (52.5g sugars)
/ 6.2g fibre / 100mg sodium / 2 of your 7-a-day fruit & vegetables
Combine 2 sliced Williams pears, 2 sliced Jazz apples and 2 sliced kiwifruit
in a bowl. Divide among 4 bowls. Top with ½ cup rolled oats and ¹/ ³ cup
sultanas. Top 2 cups vanilla yoghurt with ²/ ³ cup thawed frozen raspberries.
Serve with the fruit salad.
FRUIT SALAD WITH OATS
& BERRY YOGHURT
Friday
Per serve 1204kJ (287 Cals) / 13g protein / 7g fat (4g sat fat) / 36g carbs (22.5g sugars)
/ 10g fibre / 344mg sodium / 3 of your 7-a-day fruit & vegetables
Stir a 425g can baked beans in a small saucepan until heated through.
Meanwhile, toast 4 slices wholemeal bread. Blend 3 cups orange juice and
1⅓ cups frozen raspberries in a blender until smooth. Divide among 4 Coles
cook&dine tall tumblers. Top the toast with the baked beans. Sprinkle with ¼ cup
grated tasty cheddar and 1 tbsp chopped chives. Serve with raspberry sunrise.
baked beans & cheese on toast
with raspberry sunrise
Thursday
Take the 7-day
challenge on
facebook.com/coles
Complete your 7-day breakfast plan by choosing
one of Curtis Stone’s delicious brunch recipes (p37)
And for the weekend...
per
serve
$1.35
Per serve 1609kJ (383 Cals) / 12g protein / 12g fat (3g sat fat) / 53g carbs (37g sugars)
/ 6g fibre / 197mg sodium / 1.5 of your 7-a-day fruit & vegetables
Blend 6 Weet-Bix biscuits, 2 cups orange juice, 2 bananas, 2 tbsp maple-flavoured
syrup, 1 cup vanilla yoghurt, ¼ cup smooth peanut butter and 1½ cups ice cubes
in a blender until smooth. Divide among 4 Coles cook&dine tall tumblers.
note For a dairy-free smoothie, increase the Weet-Bix to 8 biscuits and swap
the vanilla yoghurt for ¾ cup almond milk.
weet-bix, Orange & banana
smoothie with peanut butter
Wednesday
With feel good
probiotics, plus protein
to keep you going
SERVING SUGGESTION
®
Used under licence by Fonterra Brands (Australia) Pty Ltd. ® Registered Trade Mark of Société des Produits Nestlé S.A., Vevey, Switzerland. SOLEIL is a trademark of the Fonterra group of companies. WEIGHT WATCHERS for services and
ProPoints are the registered trademarks of Weight Watchers International, Inc. Trademarks are used with permission by Fonterra Brands (Australia) Pty Ltd. ©2013 Weight Watchers International, Inc. All rights reserved.
Breakfast with
CURTIS
"It's said that breakfast
is the most important
meal of the day. That's
why I've created these
delicious new Feed Your
Family breakfast
recipes. They all feature
Coles fantastic fresh
produce and, amazingly,
three of these recipes
will feed a family of
four for under $10!"
Curtis Stone
"This brekkie favourite with salmon and creamy goat’s cheese is balanced by
a tangy beetroot relish. You’ll be pleasantly surprised at how you can elevate
the humble omelette with a touch of extra attention and love!"
Smoked salmon omelette with goat's cheese & beetroot relish
serves
4
"This café weekend brunch favourite
is really very easy to make at home."
Bircher muesli with apple,
apricots & almonds
serves
4
prep
chill
15 8+
mins
hrs
cook
10
mins
TOTAL RECIPE COST: $9.42
when you buy all the ingredients from Coles.
Based on actual ingredient portions used.
For a full breakdown of recipe costs go to coles.com.au
Prices valid 2/4/14 – 6/5/14
1 large (200g) Jazz apple, unpeeled,
cored and grated
2 cups (180g) Coles Smart Buy Rolled Oats
2 cups Farmers Union Light Greek Style
Natural Yoghurt
1 cup Coles Brand Apple Juice No Added
Sugar
¼ tsp Coles Brand Ground Cinnamon
100g Coles Brand Dried Apricots (from
200g packet)
¼ cup Coles Brand Honey (from 500g jar)
¼ cup Lucky Natural Almonds (from 350g
packet), toasted, coarsely chopped
2 tbsp (40g) Lucky Natural Pistachios,
toasted, chopped
1 Mix apple, oats, yoghurt, apple juice and
cinnamon in a bowl. Cover and chill overnight.
2 Meanwhile, combine apricots, honey and
⅓ cup of water in a small heavy saucepan.
Bring to a simmer over medium-low heat.
Simmer for 10 mins, or until apricots are plump
and syrup thickens slightly. Cool completely.
3 Divide muesli among 4 bowls. Top with the
apricot mixture and nuts.
Per serve 2596kJ (618 Cals) / 19.5 protein / 20g fat
(7g sat fat) / 87.5g carbs (58g sugars) / 9g fibre /
38 coles.com.au
prep
cook
15 mins
10
mins
beetroot relish
1 medium-large red beetroot (about 255g),
peeled, coarsely grated
1½ tbsp balsamic vinegar
1 tbsp olive oil
2 tsp plus 1 tbsp finely chopped fresh chives
3 tsp finely chopped fresh dill
½ tsp caster sugar
omelettes
8 large free-range eggs
¼ cup double cream
40g butter
160g Coles Brand Smoked Salmon Slices
120g goat's cheese
1 To make beetroot relish, combine beetroot,
vinegar, oil, 2 tsp of each of the chives and dill,
and sugar in a bowl. Toss to coat. Season to
taste with salt and freshly ground black pepper.
2 To make the omelettes, whisk the eggs and
cream in a large bowl. Season with salt.
3 Heat a medium non-stick frying pan over
medium-low heat. Add 10g of the butter
and swirl to coat. Pour in one-quarter of the
egg mixture and cook, swirling the pan to
coat the base evenly, for 2 mins or until most
of the egg is set but still liquid on top. Lay
one-quarter of the salmon over, then top
with one-quarter of the goat's cheese.
Spoon about 1½ tbsp of the beetroot relish
over the omelette. Fold and transfer to
a plate. Repeat to make 3 more omelettes.
4 Sprinkle omelettes with remaining chives
and dill. Serve with remaining beetroot relish.
Per serve 1975kJ (470 Cals) / 28.5 protein / 37g fat
(18.5g sat fat) / 5.5g carbs (5.5g sugars) / 2g fibre /
"Break out the maracas! Just looking at the name of this dish gets my taste buds all excited. Poached eggs and
avocado spring to life with a citrus tang and chilli bite. I often swap the English muffins for warm corn tortillas."
Poached eggs with coriander-lime sauce & avocado
serves
4
prep
cook
10 mins
20
mins
Prices valid 2/4/14 – 6/5/14
coriander-lime sauce
¹/³ cup olive oil
zest and juice of 1 lime
1½ tbsp chopped fresh coriander, from
a bunch, plus 12 whole leaves, to garnish
1 spring onion, finely chopped
1 small long red chilli, finely chopped
poached eggs
2 tbsp Coles Smart Buy White Vinegar
4 large Coles Brand Free Range Eggs
4 rashers short cut bacon, from the deli
1 avocado, peeled, pitted, cut into
large chunks
2 Coles Brand English Muffins,
split and toasted
1 To make the coriander-lime sauce, heat
the oil in a small saucepan over medium-low
heat until it reaches the temperature of
a warm bath, about 18°C.
2 In a medium bowl, combine the lime zest,
lime juice, chopped coriander, spring onion
and chilli. Reserve 1 tbsp of the corianderlime mixture in a bowl. Add the remaining
coriander-lime mixture to the warm oil
and remove the pan from heat.
3 To poach the eggs, combine the vinegar and
2 litres of water in a large deep saucepan
and bring to the boil over high heat.
4 Reduce heat so the water is just simmering.
Crack 1 egg into a small bowl and then gently
transfer the egg to the simmering water.
Repeat with remaining eggs. Poach eggs for
3 mins or until the whites are set but the yolks
are still creamy. Using a slotted spoon, gently
remove the eggs from the water and place
them in the warm coriander-lime sauce
(off the heat) until ready to serve.
5 Meanwhile, heat a medium heavy-based
frying pan over medium-high heat. Add the
bacon and cook for 2 mins each side or until
the edges of the bacon begin to crisp.
Transfer to a plate lined with paper towel.
6 Gently fold the avocado chunks into the
reserved 1 tbsp of coriander mixture to
coat. Season with salt.
7 Top each toasted English muffin half with
a rasher of bacon. Divide the avocado among
the 4 halves, leaving an indentation in the
middle to nestle the egg. Carefully remove
the eggs from the sauce and place them on
top of the avocado. Season generously with
salt and pepper. Garnish each with some of
the sauce, making sure to distribute the
herbs and chilli evenly. Garnish with the
coriander leaves.
Per serve 2023kJ (482 Cals) / 16.5g protein / 40g fat
(9g sat fat) / 13g carbs (2g sugars) / 3.5g fibre /
coles.com.au 39
"There’s something nostalgic about pancakes – they have a knack for bringing happiness to the table, especially
when there’s kids around. These fluffy pancakes and caramelised apples are a match made in brekkie heaven."
Fluffy wholemeal pancakes with spiced caramelised apples
serves
4
prep
cook
10 mins
20
mins
Prices valid 2/4/14 – 6/5/14
¾ cup packed CSR Brown Sugar
2 medium Jazz apples, peeled, cored,
each cut into 12 wedges
½ tsp Coles Brand Ground Cinnamon
small pinch of Coles Brand Ground Nutmeg
pinch of salt
1 tsp fresh lemon juice
40g Coles Brand Unsalted Butter
PANCAKES
1 cup Coles Brand Plain Flour
1 cup Coles Brand Wholemeal Plain Flour
3 tbsp CSR Caster Sugar
40 coles.com.au
1½ tsp Ward’s Baking Powder
½ tsp McKenzie's Bi-Carb Soda
½ tsp salt
1¾ cups buttermilk
2 large Coles Brand Free Range Eggs
1 tbsp Coles Brand Canola Oil
non-stick cooking spray
1 In a medium heavy frying pan, stir the brown
sugar and ¼ cup water over high heat until
sugar dissolves. Simmer the syrup for 2 mins or
until reduced by one-quarter. Add the apples,
cinnamon, nutmeg and salt, tossing to coat.
Cook for 8 mins or until apples have softened,
but are not mushy, and have a sheen from the
caramel. Stir in the lemon juice and butter.
2 Meanwhile, to make the pancakes, whisk
both flours, sugar, baking powder, bicarb
soda, and salt in a large bowl. In a medium
bowl, whisk the buttermilk, eggs, and oil to
blend. Pour the buttermilk mixture into the
flour mixture and stir with a wooden spoon
just until moist but still lumpy.
3 Heat a large non-stick frying pan over
medium-low heat. Spray the pan with
non-stick spray. Using about ⅓ cup of batter
for each pancake, spoon the batter into the
pan, spreading to 12cm diameter and cook
until the pancakes are golden brown and
puffed, 2-3 mins each side. Wipe the pan with
paper towel and spray with non-stick spray
before cooking each batch of pancakes.
4 Spoon the apple mixture over the
pancakes and serve immediately.
Per serve 1997kJ (475 Cals) / 10.5g protein / 13g fat
(5.5g sat fat) / 79g carbs (46.5g sugars) / 4.5g fibre /
Serves: 2
Serves: 4
Ingredients:
Ingredients:
· 1 cup Yoplait Strawberry Yoghurt
· 500g Farmers Union Greek Style Natural Yoghurt
· 1 cup chopped strawberries
· 1 cup rolled oats
· 1/2 cup Berri Australian Grown Orange Juice
· 1 granny smith apple, grated
Method:
· 1/3 cup Berri Apple Juice
1. Place the Yoplait Strawberry Yoghurt, fruit
and juice in a blender or food processor.
2. Blend the ingredients until smooth.
Tip:
Add ice cubes to cool the smoothie down and
to give it an icier texture.
· 3 cups fresh or frozen mixed berries, thawed
· 1/4 cup dry roasted hazelnuts, chopped
· 2 tablespoons dry roasted pepitas
Method:
1. Combine oats, apple, juice and half the
Farmers Union Greek Style Natural Yoghurt
in a container.
Cover and refrigerate overnight.
2. Divide half the bircher mixture between
4 serving glasses or plastic containers,
top with half the remaining yogurt,
berries and a sprinkling of
nuts and seeds.
3. Continue layering with
remaining ingredients
finishing
with nuts and seeds.
Serve immediately or
refrigerate until required.
Tip:
Add a drizzle of honey for
extra sweetness.
In every glass of Berri juice there is 1 serve of fruit and it is also rich in Vitamin C.*
1 in 2 of us don't get enough dairyˆ. So get 1 of your 3 serves for the day by
simply adding yoghurt to your breakfast.#
*1 serve of fruit based on 125mL fruit juice. Fruit juice is a great occasional substitute for a fruit serve. ˆDoidge et al (2012) Aust N Z J Pub Hlth. 2012;36(3):236-40. #1 serve based on 200g yoghurt.
Coles promotion
Introducing
new
ice cream
from Coles Brand
Coffee ice cream
with a chocolate
ripple and
chocolate-coated
biscuit pieces
Also try our
award-winning peanut
butter ice cream
Decadent peanut
butter ice cream with
delicious milk
chocolate ripples and
salty crushed peanut
Rich chocolateflavoured ice cream
with a gooey chocolate
fudge ripple and
brownie pieces
MORE CHOICES FOR A DELICIOUSLY SNEAKY TREAT…
These two new flavour explosions join our delicious 500ml tub ice cream
range. If you liked the award-winning Coles Brand Peanut Butter Ice Cream,
be prepared to love these as well. Australian Made and Australian Dairy, all
500ml tubs of ultra-indulgent Coles Brand ice cream are perfect for two to
share – or maybe even for midnight snacking all on your own!
Easter
Feasts
with Curtis Stone
Modern Australian seafood main
Traditional Easter roast pork
Plus sides and dessert!
E
aster in Oz calls for a four-day feast full of
family get-togethers, a whole lot of great food
and, let’s face it, a good little rest from work! Use
this special occasion and downtime as a chance to dust
off the apron and bring some real winning dishes to
your table. Here, I share a choice of family-style feasts
from a hearty Tuscan-style porchetta to a light and
luscious Asian-inspired ocean trout with ginger braised
buk choy. And it’s Easter, so of course I’ve thrown in
a decadent chocolate dessert, too. Happy Easter!
"Stir-fries are great for entertaining. Prep
ingredients in advance, keep covered in
the fridge, then cook them within minutes.
This dish is hearty enough to satisfy the
meat lovers in your family too."
Mushroom, spring onion
& baby broccoli stir-fry
serves
8
prep
cook
35
20 mins
mins
MARINADE
¼ cup olive oil
1 tbsp fresh thyme, finely chopped
2 shallots, finely chopped
½ cup oyster sauce
½ cup rice wine vinegar
500g (about 12) portabella mushrooms,
gills removed with a spoon
STIR-FRY
200g baby broccoli, ends trimmed
1 tbsp olive oil
4 spring onions, cut into 4cm pieces
1 tbsp finely chopped ginger
2 cloves garlic, finely chopped
2 tsp sesame seeds
1 Preheat oven to 200˚C or 180˚C.
2 Mix all marinade ingredients except
mushrooms in a large bowl. Add the
mushrooms and coat well with the marinade.
3 Place mushrooms stem-side down on a
lined baking tray. Roast for 30 mins or until
tender. Set aside to cool. Cut into 1cm slices.
Refresh in iced water. Drain.
4 Place a large frying pan or wok over high
heat and add the oil. When oil is very hot,
add baby broccoli and cook for 2 mins or
until bright green and beginning to char
in spots. Add the mushrooms and toss to
incorporate. Add the spring onions, ginger
and garlic and cook for 3-4 mins or until the
beans are tender. Add half the sesame seeds
and season with salt and pepper.
5 Serve on large platter and garnish with
remaining sesame seeds.
Per serve 570kJ (136 Cals) / 4g protein / 10g fat
(1.5g sat fat) / 6g carbs (4g sugars) / 2.5g fibre /
44 coles.com.au
"What’s better than celebrating Easter over moist fish with crispy skin?
Nothing! Follow my method to maintain the fish’s rosy centre and avoid
falling into the trap of overcooking.”
Citrus & herb ocean trout with ginger braised buk choy
serves
8
prep
20
mins
marinate
cook
4 mins
20
hrs
8 fresh ocean trout fillets
(about 180g each), skin on
1 tbsp chopped fresh thyme
1 tbsp chopped fresh parsley leaves
zest of 1 lemon
zest of 1 orange
3 tbsp olive oil, divided
4 small buk choy, halved vertically
1 shallot, finely chopped
2cm piece fresh ginger, finely chopped
4 cloves garlic, finely chopped
4 sprigs fresh thyme
1¼ cups chicken stock
2 tbsp soy sauce
1½ tbsp unsalted butter
1 Place fish skin-side down in a large baking
dish and sprinkle with thyme, parsley and
lemon and orange zests. Gently press into fish.
Cover, and refrigerate for 4 hrs or overnight.
2 Bring the fish to room temperature before
cooking and season with salt and pepper.
3 Place 2 large frying pans on the stove.
Add 1 tbsp of the oil to each pan and place
the fish fillets skin-side down in the pans.
4 Cook over medium-high heat for 5-6 mins or
until skin begins to turn golden brown and crispy,
adjusting heat as necessary. Flip and cook a
further 2 mins or until fish is just cooked through
and pink in the center. Transfer to a platter and
cover loosely with foil to keep warm.
5 While the fish is cooking, heat a large heavy
frying pan over high heat. When the pan is hot,
add the remaining oil, then add the buk choy,
cut-side down. Cook for 5 mins or until
caramelised, then add the shallot, ginger,
garlic, and thyme. Stir and cook 1 min to
release the flavours.
6 Add the stock and soy sauce and cover. Bring
to the boil, reduce heat to low and simmer for
5-7 mins or until tender.
7 Remove the buk choy from the pan and
increase heat to medium-high. Reduce the
liquid for 3 mins or until slightly thickened.
Stir in the butter.
8 Arrange buk choy on a platter and top
with the fish. Drizzle with the sauce.
MATT SKINNER’S
TOP Pick
Yellowglen Vintage
Pinot Noir Chardonnay
Here's Australia's best value
bubbles: incredible freshness
of stone and citrus fruits
coupled with a hint of spice.
Available at
"Take your Easter feast to the hills of Tuscany with this rustic boneless pork roast. You
have to wait three hours for it to be cooked to perfection but it’s worth it! The juicy
meat and crispy crackling are impossible to beat. The light fennel and apple salad
adds earthiness and sweetness to the plate and cuts through the rich, succulent pork."
Tuscan-style porchetta with fennel & apple salad
serves
8
prep
cooking
20 3+
hrs
mins
2kg boneless Coles Australian Pork Leg
Easy Carve Roast
2 fennel bulbs, bulbs and tops separated
4 sprigs rosemary, leaves only
4 cloves garlic, peeled
1 tsp freshly ground black pepper
1 tsp fennel seeds, ground
1 tsp dried chilli flakes
3 tbsp olive oil
½ cup dry white wine
zest of 1 lemon
2 tbsp fresh lemon juice
2 Granny Smith apples
1 tbsp chopped fresh chives
1 tbsp chopped fresh parsley
1 Position the rack in the centre of the oven
and preheat the oven to 150°C or 130°C fan.
2 Remove the elastic ties and butterfly the
pork leg to make a flat piece of meat about
3cm thick. Score the meat, 2mm deep, in
a criss-cross pattern. Flip the meat over, and
score the skin in a criss-cross pattern, being
careful not to pierce the meat on this side.
Flip over again, so the meat side is facing up.
3 Separate the fennel fronds from the
stems and reserve the stems. Measure out
about 20g of the fennel fronds and place in
a food processor. Add the rosemary, garlic,
black pepper, fennel seeds, chilli flakes,
2 tbsp of the olive oil and 1 tbsp of sea salt
and process to combine. Spread the
mixture over the meat and roll up tightly.
Secure with kitchen string. Rub the outside
with the remaining 1 tbsp olive oil and
another 1 tbsp salt. Place the reserved
fennel stems on a baking tray with the wine
and place the rolled pork on top.
4 Roast the pork for 2½ hrs or until a meat
thermometer inserted into the centre of
the pork reads 60°C. Increase oven
temperature to 240°C or 220°C fan and
roast the pork for a further 35 mins or until
the internal temperature reaches 70°C.
Set the pork aside to rest for at least
15 mins before serving.
5 Meanwhile, in a large bowl, combine the
lemon zest and juice. Slowly whisk in the
extra virgin olive oil. Season the vinaigrette
with salt and pepper. Remove the cores
from the fennel bulbs and shave thinly on
a mandolin or vegetable slicer. Peel and
core the apple and shave thinly on a
mandolin or vegetable slicer. Toss the
shaved fennel and apple with the chives,
parsley and vinaigrette. Season with salt
and pepper.
6 Slice pork into 2cm-thick slices, and serve
with the fennel and apple salad.
NOTEs • The pork can be stuffed, rolled,
and marinated up to 1 day in advance.
• I like to thinly slice any leftover porchetta
and pile it on top of warm ciabatta bread
for a delicious next-day sandwich.
Per serve 2481kJ (590 Cals) / 48g protein / 40.5g fat
(12g sat fat) / 7g carbs (6.5g sugars) / 2.5g fibre /
MATT SKINNER’S
TOP Pick
Houghton Margaret River
Chardonnay
Chardonnay is back and
currently responsible for some
of the most exciting wines
produced in Oz – this is one.
Available at
coles.com.au 45
"I’m proud to say that I’ve totally fallen in
love with brussels sprouts in recent years.
You can cook, cut and dress them up in so
many delicious and interesting ways. Try
my side of sprouts with breadcrumbs and
cranberries and I bet you, you’ll be asked
to bring them to the table every Easter.
And, as easy as that, a new family
tradition is born!"
Caramelised brussels sprouts
with buttered breadcrumbs
& dried cranberries
serves
8
prep
cook
20
15 mins
mins
50g of baguette, cut into 2cm pieces
80g unsalted butter, at room temperature
1 tbsp fresh thyme leaves
1kg fresh brussels sprouts
2 tbsp olive oil
¹/³ cup dried cranberries
1 Preheat the oven to 180°C or 160°C fan.
2 In a food processor, combine the baguette,
half the butter, and the thyme. Season with
salt and pepper and blend to coarse crumbs.
Transfer the mixture to a heavy baking tray
and bake, stirring occasionally, for 10-12 mins,
or until golden brown. Set aside to cool.
3 Meanwhile, bring a large heavy saucepan
of salted water to a boil over high heat. Add
the brussels sprouts and cook for 3-4 mins
or until bright green. Drain and transfer to
a large bowl of iced water to cool completely.
Drain well again, and then cut the brussels
sprouts in half lengthways.
4 Heat the oil in a very large heavy non-stick
frying pan over high heat. Add the brussels
sprouts and cook, without stirring, for 5 mins
or until the brussels sprouts begin to brown
on the bottom. Stir and continue to cook,
stirring occasionally, for about 7 mins, or until
the brussels sprouts are heated through and
begin to brown all over. Add remaining
butter and allow to melt. Season to taste
with salt and freshly ground black pepper.
Stir in the dried cranberries.
5 Transfer the brussels sprouts to a platter,
garnish with buttered breadcrumbs and
serve immediately.
NOTE Toast the breadcrumbs up to 1 day
ahead, then store in an airtight container
at room temperature. Blanch the brussels
sprouts up to 1 day ahead, then cover and
refrigerate. Sauté the blanched brussels
sprouts just before serving.
46 coles.com.au
These decadent and delicious desserts are perfect if you’re in a rush and you need
to pull something truly impressive out of your hat. You can garnish with fresh
seasonal fruit but what I like to do is top them off with more chocolate.
Pot au chocolate with cinnamon whipped cream
serves
8
prep
15
mins
cook
chill
5 3+
mins
hrs
2 cups milk
500g dark cooking chocolate
(70% cocoa), broken into small pieces,
plus extra for shaving
6 large egg yolks
2 tsp vanilla extract
¼ tsp salt
1 cup thickened cream
1 tsp ground cinnamon
1 Place the milk in a large saucepan over
medium heat and bring to a simmer, being
careful not to scorch. Add the chocolate and
continue stirring with a rubber spatula until
smooth and the chocolate has melted.
Remove from heat.
2 Meanwhile, beat the yolks in a large bowl.
Slowly pour the chocolate mixture into the
yolks, one ladle at a time, being careful not
to scramble the egg yolks. Once half the
melted chocolate is incorporated, pour the
rest in, along with the vanilla and salt,
mixing thoroughly.
3 Transfer the mixture to a jug. Carefully pour
into 8 ramekins or glasses and refrigerate,
uncovered, for 30 mins. Remove and cover
with plastic wrap and return to the fridge
for 3-4 hrs, up to 1 day ahead. This prevents
a skin from forming.
4 About 20 mins before serving, remove the
chocolate pots from the fridge to bring to
room temperature. Whip the cream lightly
to form soft peaks and fold in the cinnamon.
5 To serve, spoon the cream mixture over
the chocolate pots and tap glass on your hand
to distribute the cream over the top. Using a
vegetable peeler, scrape the remaining chocolate
over the cream to make chocolate curls.
Per serve 290kJ (194 Cals) / 5g protein / 21g fat (12g sat fat)
/ 27g carbs (23g sugars) / 0.5g fibre / 86mg sodium
MATT SKINNER’S
TOP Pick
Brown Brothers Moscato
Expect a nose of fresh grape
juice, ripe pear and juicy red
apples, while in your mouth it’s
squeaky clean, a little bit sweet
and ever so slightly fizzy.
Available at
Which Chef has created the most delicious Hot Cross Bun?
IT COULD ONLY
BE HESTON
“My Lemon Myrtle Hot
Cross Buns are filled
with plump sultanas,
spicy ginger and
aromatic lemon myrtle,
this delicate and refined
brioche-dough hot
cross bun has to be the
ultimate treat.”
Heston
Lemon myrtle
Hot Cross Buns
Hurry while stocks last
for
Bright &
BEAUTIFUL
The new range of cook&dine disposable tableware
lets you take your entertaining outside with style
Coles promotion
1.
2.
3.
5.
4.
1. cook&dine silver-rimmed
150ml champagne glasses,
8 pack, $3 A touch of silver
to add glamour to outdoor
celebrations.
2. cook&dine silver-rimmed
280ml tumblers, 8 pack, $3 Pair
these with the silver-rimmed
champagne glasses for a
sparkling effect.
3. cook&dine blue/turquoiseprint and pink/orange-rimmed
paper snack plates, 24 pack,
$3 Sustainably sourced and
FSC certified, like all of our
premium paper disposable
tableware.
6.
4. cook&dine pink/orange
serviettes, 50 pack, $3 These
FSC-certified serviettes will
add a vibrant extra dimension
to your outdoor table setting.
5. cook&dine blue/turquoise
serviettes, 100 pack, $3 Stylish
premium and sustainably
sourced FSC-certified paper
disposable serviettes.
7.
8.
6. cook&dine turquoise and
blue cutlery, 24 pack, $3
Bright, on-trend colours and
fantastic value.
7. cook&dine turquoise and pink
solid square dinner plates and
bowls (opposite page), both in
10 packs, $3 These fantastic
disposable square plates and
bowls were first in the market
and are great for entertaining.
10.
11.
9.
8. cook&dine brightly coloured
straws, 100 pack, $1 Perfect
for kids' parties and any
entertaining at a great price.
9. cook&dine 200ml colouredbase wine glasses, 8 pack, $3
Top-quality disposable wine
glasses in mix-and-match
on-trend colours.
10. cook&dine striped ice-cream
cups, 10 pack, $1 These fun
treat tubs are perfect for kids'
parties.
11. cook&dine white serviettes,
100 pack, $1 Great value,
versatile and vacuum-packed
for easier storage.
EASY EASTER
entertaining
Drinks and nibbles are always a great way to catch up with friends at Easter.
Captain’s Table Water Crackers
are ideal to serve with your
favourite cheese and for scooping
up your favourite dips and salsas.
Philadelphia Sweet Chilli Philly
is made using only the creamiest
cream cheese combined with
the warmth of sweet chilli sauce.
It’s the ultimate entertainer’s
delight that’s sure to impress
your guests.
Kraft French Onion Dip
Smooth creamy texture
and great tasting flavour
makes this irresistible dip
a sure hit.
entertain
Fare
SHARE
Escape the traditional entree-main-dessert
and take it easy with this fun share plate menu
– even easier if guests offer to bring a dish!
coles.com.au 51
BOURBON-GLAZED
PORK RIBS
• SERVES 6 • PREP 10 MINS +
MARINATING • COOKING 1HR 15 MINS
$7.05
per
serve
¹/³ cup Coles Brand Tomato Sauce
¹/³ cup barbecue sauce
¹/³ cup bourbon
¹/³ cup brown sugar
1½ tsp smoked paprika
2 garlic cloves, crushed
1.5kg Coles Australian BBQ Pork Ribs
800g red washed potatoes,
cut into wedges
2 tbsp rice bran oil
2 corn cobs, each cut into 3 pieces
lime wedges, to serve
1 Combine the tomato sauce, barbecue
sauce, bourbon, sugar, paprika and garlic
in a glass or ceramic dish. Add ribs and
turn to coat. Cover and marinate in the
fridge for 4 hrs or overnight. Remove ribs
from the fridge 1 hr before baking.
2 Preheat oven to 180˚C or 160˚C fan.
3 Place potato on a large oven tray.
Drizzle with oil and season. Toss to coat
and arrange in a single layer. Bake for
1¼ hrs or until tender and golden.
4 Meanwhile, arrange the ribs in a single
layer in a large baking dish. Pour over
marinade, reserving ½ cup. Cover with
foil and bake with the potatoes for 1 hr.
Discard foil. Drizzle with reserved
marinade and turn to coat. Increase oven
to 200˚C or 180˚C fan. Bake for 10-15 mins
or until caramelised.
4 Boil, microwave or steam corn for
3-5 mins or until tender. Serve ribs with
potato wedges, corn and lime wedges.
Download it
You can create a shopping list
and time plan for this menu
when you download the free
Coles magazine app for iPad
from the App Store.
52 coles.com.au
Pan-fried haloumi with lemon,
garlic & thyme
2 x 180g pkts haloumi, drained
1 tbsp olive oil
zest from 1 lemon (see Note)
2 garlic cloves, sliced
6 sprigs fresh thyme
1 tbsp lemon juice
Coles Bakery Stone Baked White
Sourdough Baguette, to serve
lemon wedges, to serve
1 Halve the haloumi lengthways and cut
each piece into 3 rectangles.
2 Heat the oil in a large non-stick frying
pan over medium-high heat. Cook the
$4.05
per
serve
lemon zest, garlic and thyme, stirring,
for 2 mins to develop the flavours.
3 Add the haloumi to the pan and cook for
2 mins each side or until golden. Drizzle with
lemon juice and transfer to a large plate.
Season with pepper and serve immediately
with sliced bread and lemon wedges.
NOTE Use a vegetable peeler to peel strips
of zest, then use a sharp knife to remove any
bitter-tasting white pith from the zest.
$2.55
per
serve
$2.35
per
serve
COUSCOUS SALAD
Sticky Thai pork
• SERVES 6 • PREP 20 MINS + COOLING
¾ cup Greek-style yoghurt
1 garlic clove, crushed
1 tbsp lemon juice
1½ cups couscous
¹/³ cup dried cranberries
1 continental cucumber, halved, sliced
½ cup chopped flat-leaf parsley
¼ cup chopped mint, plus extra sprig to serve
1 Combine the yoghurt, garlic and lemon juice
in a small bowl. Season.
2 Stir couscous and 1½ cups boiling water in
a heatproof bowl. Cover and stand for 3 mins.
Fluff with a fork. Stand, covered, for a further
3 mins. Fluff again. Cool for 10 mins.
3 Add the cranberries, cucumber, herbs and
oil to the couscous. Season and toss to coat.
4 Top with mint sprig and drizzle over
yoghurt mixture.
(2.9g sat fat) / 47.3g carbs (11g sugars) / 4g fibre /
500g Coles Australian 3 Star Pork Mince
2 garlic cloves, crushed
1 tbsp finely grated fresh ginger
¼ cup brown sugar
1½ tbsp lime juice, plus wedges to serve
1 tbsp gluten-free fish sauce
1 spring onion, thinly sliced
1 long red chilli, seeded, thinly shredded
2 baby cos lettuces, leaves separated
¼ pineapple, peeled, cored, quartered,
thinly sliced
1 Heat oil in a wok or large frying pan over
high heat. Stir-fry pork, garlic and ginger for
3 mins or until browned.
2 Add sugar, lime juice, fish sauce, onion and
chilli. Stir-fry for 3-4 mins. Serve with lettuce,
pineapple, coriander sprigs and lime wedges.
(3.6g sat fat) / 12g carbs (11.8g sugars) / 2g fibre /
Pre-washed
Pre-chopped
$3.30
per
serve
No fuss
PLUM & WHITE CHOCOLATE FOOL
• SERVES 6 • PREP 15 MINS + COOLING • COOKING 10 MINS
2 x 825g cans Coles
Brand Whole Plums
in Fruit Juice
1 tbsp caster sugar
180g pkt white chocolate
300ml Coles Brand
Thickened Cream
250g mascarpone
½ tsp vanilla bean paste
2 tbsp flaked almonds,
toasted
fuss free fruit
on the run
Goulburn Valley is a registered trade mark of SPC Ardmona. Goulburn Valley Snack Bites
is a trade mark of SPC Ardmona.
1 Drain plums, reserving ¾ cup
of the juice. Halve the plums,
then remove and discard the
stones. Place the reserved juice
in a large frying pan and add
the sugar. Stir over medium
heat for 1 min or until the sugar
dissolves. Increase heat to
medium-high and gently boil
for 3 mins or until the syrup
thickens and reduces to ½ cup.
Set aside to cool.
2 Meanwhile, place the
chocolate in a microwave-safe
bowl and microwave on
medium, stirring with a metal
spoon every 30 secs, for
2-3 mins or until melted and
smooth. Set aside to cool.
Use an electric beater to beat
the cream in a large bowl
until soft peaks form. Gently
stir in the mascarpone until
combined, then fold in the
melted chocolate and vanilla
bean paste. Cover and store in
the fridge until ready to serve.
3 Layer the plums, plum syrup
and white chocolate cream in
six 1½-cup glasses. Sprinkle
with almonds.
4.9g protein / 53.8g fat (34g sat fat)
3.4g fibre / 57.4mg sodium
Recipes lucy nunes Food preparation sarah mayoh Styling marie-h�l�ne clauzon Photos Louise Lister
Av
in th ailable
e
Pro Fresh
d
sec uce
tion
5
sneaky
short
cuts
Save time and effort
in the aisles and the
kitchen with smart
buys that add up to
simple midweek meals.
Turn to p58 for speedy
treats to whip up at
the weekend.
Download it
Create a weekly
shopping list when you
download the FREE Coles
magazine app for iPad
from the App Store.
Monday
Tuesday
$6.70
per
serve
$6.60
per
serve
Cheat’s calzones
Warm lamb, pesto
& antipasto salad
250g Perfect Italiano Smooth Ricotta
300g Coles Italian Style Mix, from the deli,
drained well
100g shaved ham, coarsely chopped
75g shaved hot or mild sopressa salami,
coarsely chopped
¹/³ cup finely grated parmesan
4 sheets Coles Brand Short Crust Pastry,
partially thawed
1 egg, lightly beaten
180g Love Beets Cocktail Beetroot,
halved or quartered
120g Coles Brand 4 Leaf Salad Mix
1 Preheat oven to 220°C or 200°C fan. Combine
ricotta, vegetables, ham, salami and parmesan
in a bowl.
2 Using a 20cm round plate as a guide, cut
4 discs from pastry sheets. Place one-quarter
of ham mixture over one side of each circle
leaving a 1cm border. Brush border with egg.
Fold pastry over to form a semi-circle. Press
edges together with a fork to enclose filling.
3 Place calzones on a large baking tray. Brush
with egg. Cut three 4cm lines in each calzone.
Cook for 20 mins or until golden. Serve with
beetroot tossed through salad mix.
(16g sat fat) / 46.9g carbs (17.1g sugars) / 5.4g fibre /
2 x 280g jars Coles Brand Mixed
Chargrilled Vegetables
275g jar Coles Brand Marinated
Artichoke Hearts
1 tbsp lemon juice
2 tbsp Wattle Valley Chunky Basil
with Cashew & Parmesan Dip
1 tbsp olive oil
500g pkt Coles Grill Lamb
Souvlaki Strips
120g baby spinach leaves
400g Coles Brand Butter Beans,
drained, rinsed
1 Drain the chargrilled vegetables and
artichokes, reserving 2 tbsp of the marinade.
Place the reserved marinade in a small bowl.
Add the lemon juice and dip and stir to
combine.
2 Heat the oil in a large chargrill or frying pan
over high heat. Cook the lamb, turning, until
browned and cooked to your liking. Remove
from pan.
3 Arrange the spinach, vegetable mixture,
beans and lamb on plates. Drizzle with the
pesto dressing.
must- h av e s
must- h av e s
Perfect Italiano Ricotta Original, Coles Italian Style
Mix, from the deli, and Coles Brand Short Crust Pastry
Coles Brand Mixed Chargrilled Vegetables, Wattle Valley
Chunky Basil Dip and Coles Grill Lamb Souvlaki Strips
Wednesday
Thursday
Friday
$7.30
per
serve
$7.95
per
serve
$12.00
per
serve
Indian fish skewers
with tomato &
mint salad
Beef fajitas
in lettuce cups
30g pkt Old El Paso Taco Spice Mix
¼ cup lime juice
600g Coles Beef Rump Steak, fat trimmed
¹/³ cup Greek-style yoghurt
2 tbsp olive oil
1 red onion, thickly sliced
2 large mixed red and yellow capsicums,
thickly sliced
8 trimmed iceberg lettuce leaves
Steamed frozen corn cobs, to serve
1 tbsp olive oil
8 Coles Italian Style Pork Sausages
1 eggplant, halved lengthways, thinly sliced
2 zucchini, thinly sliced
200g Portabella mushrooms, quartered
2 x 410g cans Ardmona Rich & Thick
Basil & Garlic Chopped Tomatoes & Paste
1½ cups milk
1 cup instant polenta
½ cup basil leaves
1 Place the fish and curry paste in a bowl.
Turn to coat. Thread onto 8 bamboo or
metal skewers.
2 Heat 2 tsp of the oil in a large non-stick
frying pan over medium-high heat. Cook
skewers for 3-4 mins each side or until
cooked through.
3 Meanwhile, place the tomato, mint, onion,
lemon juice and remaining oil in a medium
bowl. Stir to combine.
4 Serve the skewers with the tomato & mint
salad, rocket, naan and lemon halves.
1 Combine 2 tbsp seasoning and 2 tbsp lime
juice in a dish. Add steak. Turn to coat. Combine
yoghurt and remaining lime juice in a bowl.
2 Heat half the oil on a chargrill over mediumhigh heat. Cook beef for 3-4 mins each side or
until cooked to your liking. Transfer to a plate.
Cover and rest for 5 mins.
3 Meanwhile, heat remaining oil and cook
onion and capsicums on grill for 5-7 mins
or until tender, sprinkling with remaining
seasoning in the last few mins of cooking.
4 Slice beef. Divide lettuce among plates. Top
with onion, capsicum, beef, yoghurt mixture
and coriander. Serve with corn.
1 Heat oil in a large saucepan over mediumhigh heat. Cook sausages for 8 mins or until
just cooked through. Transfer to a plate.
2 Add eggplant, zucchini and mushrooms to
pan. Cook for 5 mins or until softened. Add
tomatoes and ½ cup water. Bring to the boil.
Reduce heat and simmer, uncovered, for
12 mins or until tender. Slice sausages and
add to pan for the last 2 mins of cooking.
3 Meanwhile, bring milk and 1½ cups water to
the boil in a medium saucepan over medium
heat. Add polenta in a steady stream and
cook, stirring, for 5 mins or until soft and
creamy. Serve with stew and top with basil.
600g skinless pink ling fillets,
cut into 3cm pieces
¼ cup Patak’s Rogan Josh Paste
1½ tbsp garlic-infused olive oil
400g Perino tomatoes, coarsely chopped
²/³ cup mint leaves, chopped
2 spring onions, thinly sliced
1 tbsp lemon juice
120g rocket leaves
280g pkt Mission Garlic & Herb Naan
Bread, warmed
Lemon halves, to serve
RECIPES LIZ MACRI FOOD PREPARATION SARAH MAYOH STYLING yAEL gRINHAM PHOTOS John Paul Urizar
Italian-style
sausage stew
with polenta
must- h av e s
must- h av e s
must- h av e s
Pink ling fillets, Patak’s Rogan Josh Paste
and Perino tomatoes
Old El Paso Taco Spice Mix,
capsicums and iceberg lettuce
Coles Italian style pork sausages, Ardmona
Rich & Thick Basil & Garlic and instant polenta
coles.com.au 57
quick
WEEKEND TREATS
$1.20
per
serve
$1.80
per
serve
Passionfruit
& lemon curd
pancakes
Smashed
banana
blueberry
meringue mess
• SERVES 4 • PREP 5 MINS
• COOKING 10 MINS
• SERVES 4 • PREP 15 MINS
350g Coles Brand Original
Pancake Shake
½ cup lemon curd
2 tbsp Coles Brand
Passionfruit Pulp In Syrup
½ cup thickened cream,
whipped
²/³ cup Coles Brand Australian
Fresh Frozen Blueberries
300ml thickened cream
2 tbsp caster sugar
5 Coles Brand Meringue Nests,
coarsely crumbled
1 large banana, sliced
1 Make 8 pancakes following
packet directions.
2 Meanwhile, place the lemon
curd and passionfruit pulp in
a small bowl and stir to combine.
3 Serve the pancakes topped
with cream and curd mixture.
1 Place blueberries in a bowl and
set aside to thaw slightly.
2 Meanwhile, use an electric mixer
to beat the cream and sugar in
a bowl until soft peaks form.
3 Layer meringue, whipped cream,
banana and blueberries in glasses.
5.8g protein / 19.5g fat (11.6g sat fat)
/ 54.9g carbs (35g sugars) /
2.9g fibre / 57.4mg sodium
2.7g protein / 28.2g fat (17.9g sat fat)
1.3g fibre / 33mg sodium
must- h av e s
must- h av e s
Coles Brand Original
Pancake Shake and Coles Brand
Passionfruit Pulp in Syrup
Coles Brand Australian
Fresh Frozen Blueberries and
Coles Brand Meringue Nests
See how much you could save
with your Little Red Quote.
Keith, 54yrs, from
Mt Colah, drives a
2013 Holden Commodore
Judy, 59yrs, from
Beachmere, drives
a 2007 Ford Falcon
Anita, 44yrs, from
Ringwood East, drives a
2008 Toyota Prius
I SAVED
331
$
I SAVED
$
283
I SAVED
$
468
RED C AR
Savings will depend on individual circumstances. Actors portraying real customer. +Savings only apply for first year of policy and apply to comparable comprehensive policies switched.
Compared policies cover a comparable list of insured events. Other benefits of policies may differ. Price beat guarantee may be withdrawn at any time. Contact Coles Insurance call
centre to check availability. Any discounts on your premiums (inc. online and online/flybuys discount where applicable) are calculated and applied before application of price beat
guarantee. For full Terms & Conditions, see www.colesinsurance.com.au/special-offers. Standard underwriting criteria apply. Coles Supermarkets Australia Pty Ltd is an authorised
representative of the issuer Wesfarmers General Insurance Limited (ABN 24 000 036 279) (AFSL 241461) and receives commission for each policy sold and renewed. Consider the Product
Disclosure Statement available at www.coles.com.au/insurance to see if it is right for you
what
drink
to
Drinks news • Food matching • Cocktails
Q A
I’ve heard red wine and chocolate
make a good match – why?
Wine writers use descriptors such as
Cherry Ripe, liquorice allsorts, blackberry
pastilles, vanilla, roast coffee beans,
marzipan, mocha and bitter chocolate
to describe reds – especially warm-grown
shiraz. And it’s shiraz that pairs best with
chocolate – particularly chocolate with
a high cocoa content. There’s a natural
synergy between the sweet dark berry
fruit flavours, exotic spices and
toasty oak of a typical Barossa
Shiraz and a block of Coles
Brand Belgian Dark Chocolate.
Chocolate appears in
many recipes for Mexican
chilli con carne. Bold, tannic
wines would fight the spike
of chilli in the dish, so go for
a soft red, such as Taylors
Promised Land Cabernet
Merlot. For a fun finale to
a weekday dinner, team
BaileysHoney bee
Surprise chocolate tarts
(above – see recipe, p32) with
Brown Brothers Dolcetto &
Syrah – the raspberries in
the tart interplay nicely
with the red fruit flavours
of this excellent fizzy red.
Pairing wine and food should
be fun – red wine with
chocolate is just that.
Create a buzz with this smooth, sweet Baileys
cocktail. Pour 75ml Baileys Original Irish Cream
into a cocktail shaker. Add 25ml Johnnie Walker
Red Label whisky and 2½ tsp honey. Pop some
ice cubes into the shaker and shake until well
combined and chilled. Add more ice cubes to
a glass and top with the cocktail.
NEWS FLASH
The ground-breaking fusion of luxurious
Belgian chocolate, Irish whiskey and cream,
Baileys Chocolate Luxe has taken more than
three years to craft, resulting in a rich
molten chocolate drinking experience.
Launching in Liquorland in April.
TRY THESE FOOD & DRINK MATCHES
Compiled by Sally Paine photos getty images
p24
Robinsons
Marlborough
Sauvignon Blanc $$$
p53
Brown Brothers
Crouchen
Riesling $$
p27
Penfolds
Koonunga Hill
Cabernet Merlot $$$
p52
Grant Burge Pinot
Noir Chardonnay
NV $$$$
price guide: $ $10 and under $$ $15 and under $$$ $20 and under $$$$ $30 and under $$$$$ over $30 • All drinks featured are available at
coles.com.au 61
Meet Matt Skinner
The author of eight books
and voted Best Young
International Wine Writer
2012 by the Grand Cru d’Italia,
Mat t’s first job was in a drivethrough bottle shop back in
1993. Since then he has been
tasting, talking and writing
about wine for almost 20
years. In fact, Matt lives and
breathes wine!
easter
cheerS
with Matt Skinner
EASTER is here, and with it comes cooler
weather. This is the time of year when we say
goodbye to our summer wines - the fruity whites,
the pale pinks, and the bubbles, and in their place
come wines with weight, wines with muscle - wines
that are seemingly capable of fortifying us against
the cold! Cabernet Sauvignon is a perfect example.
Responsible for some of the world’s most sought
after wines, good old Cab Sauv - with its layers of
rich dark fruit, firm structure and compatibility
with other varieties such as Merlot - is considered
by many as ‘the king’ of the red grape world. Here
in Australia we produce unbelievably good Cabernet,
the best of which hail from Western Australia’s
picturesque Margaret River.
As a newcomer from the region, Westhaven
Cabernet Merlot is not only a brilliant example of its
kind, but also serious value for money. And while it
could happily spend the next five years in the cellar,
it’s drinking beautifully right now.
Great alongside slow roast shoulder of
lamb with root vegetables. Happy Easter!
Bellini
cocktail
EXCLUSIVE
TO US!
Dashwood Sauvignon Blanc
Lovers of clean, crisp, fruity dry
whites, check out the latest
instalment of Sauvignon Blanc
from Dashwood. Fresh as a daisy
and drinking beautifully now,
it’s perfect with Easter seafood.
Shop online liquorland.com.au
SERVES 6 | PREP 3 MINS
375ml peach purée
1 bottle Chalkboard King Valley
Prosecco NV, chilled
1 Chill 6 champagne glasses.
2 If making in a cocktail shaker,
add equal parts purée and
Prosecco, shake and pour through
strainer into glasses.
3 To make in a jug, add all of
purée then gently add Prosecco.
Stir gently, strain when pouring.
like Us facebook.com/liquorland
MATT SKINNER’S
TOP
Pick
WESTHAVEN
vineyards
CABERNET MERLOT
Matt’s tip
Decant all reds
and most fullbodied whites for
10-15 minutes
before you plan to
serve them.
Liquorland Supports
Responsible
Enjoyment Of Alcohol
shopping
On the shelf
Don’t miss these highlights from the aisles, from
fabulous new products to well-loved favourites.
WOK WONDER
Child-Resistant Pack
DAIRY DELIGHT
full of flavour
Fruit on the run
SPREAD IT AROUND
HAVE YOUR CAKE
MAGGI MAGIC
Whipping up a stir-fry with MAGGI
Stir Fry Creations is always a tasty
pleasure. Now there are two new
flavours available at Coles. Chinese
BBQ Pork offers the perfect blend
of Asian spices to complement the
pork, while Satay Chicken gives
chook a sumptuous flavour burst.
Some products are not available in all stores
Goulburn Valley Snack Bites
fresh-cut Australian apple slices
are pre-washed, pre-chopped
and ready to eat. Available in the
fresh produce section in handy
multi-packs, they’re a simple and
healthy solution for snacking
when you’re on the move. With World First innovation,
Energizer has introduced new
child-resistant packaging, using
high frequency sealed double
blister across all Energizer Lithium
coin battery packs. This helps
prevent young children coming
into contact with small batteries.
For more information, go to
www.thebatterycontrolled.com.au
Kraft Dips are smooth and
creamy and the fabulous range of
flavours make them a snack-time
favourite. Served simply with
a bowl of crackers, they’re an
entertaining classic. But don’t
forget they can also be used
to add a wow factor to all sorts
of dishes and sauces.
King Island Dairy’s Cape Wickham
Double Brie has a sweet and nutty
flavour with a smooth, creamy
texture. Serve with smoked salmon
on crusty bread, or for something
different try matching with fruit
bread or fresh fruit.
Natvia Sugar Free Icing Mix
is not just a cake lover’s guilt-free
bestie, it’s also friends with a whole
range of sugar-free desserts and
treats. Do your health a favour
and give it a try!
All natural, Campbell’s Real Stock
Beef is made from beef, vegetables
and spices. Simmered for four
hours, in the home-made
tradition, this rich brown stock
adds a mouth-watering depth of
flavour in minutes. It’s ideal for
all kinds of dishes including
soups, casseroles and burritos.
MAGGI Recipe Bases provide
lots of inspiration for weeknight
meals. Made with no artificial
colours, flavours and no added
MSG, the MAGGI Recipe Bases
now contain iodised salt. For
more information on the role
of iodine in the diet, go to
www.betterhealth.vic.gov.au
style
Poncho
Mix
cable-knit
poncho, $29
rules
It’s winter’s cosiest cover-up but the
poncho can be tricky to get right. Here’s
how to wear it for maximum style.
1 2
Balance
both halves
STYLING MICHELLE BATEMAN STILL-LIFE PHOTOs chris jansen
The secret to pulling off
a poncho is proportion.
The A-line shape creates
volume on the top, so keep
pants straight and slimline.
TRY Mix back-zip
leggings, $20
Mix printed long-sleeve
T-shirt, $12
Layer
accessories
Not warm enough? A poncho can be layered with other
accessories, such as a scarf or beanie. Avoid mixing too
many colours or textures – keep it simple and graphic.
TRY Mix beanie, $10
Mix scarf, $12
3 4
Dress for
success
When wearing
a poncho over
a dress or skirt,
look for a lean,
straight silhouette.
A knee-length T-shirt dress or
a pencil skirt worn with heels
is your best bet. Avoid dresses
that puff out at the waistline.
TRY Mix pocket dress, $25
Minimise
bulkiness
It may be covered up,
but what’s underneath
your poncho is just as
important. Ruffles, ruching and detailed tops will
only add bulk, so stick to fitted shirts or sweaters.
TRY Mix block crew jumper, $25
Mix blouse, $19
Complete
the look...
Accessorise your poncho
with glamorous red nails
and lips or a dramatic
sweep of liquid liner.
Sally Hansen Hard
As Nails Xtreme
Wear in Cherry Red
Rimmel
London
Apocolips Lip
Lacquer in
Apocaliptic
Maybelline
New York
Dream Fresh
BB Cream
Maybelline New York
Hyperglossy Liquid Liner
All clothing by Mix Apparel is available in selected Coles stores that stock Mix and at mixapparel.com.au Products featured are part of the April collection which is available from 07/04/2014, with selected styles available
from 22/04/2014. Styles, sizes and colours may vary between stores and online. Available while stocks last. To find your nearest Coles store that stocks Mix, go to mixapparel.com.au/locations, or call 1800 752 648.
coles.com.au 65
PLANNER
Menu
ideas
Make entertaining easy with food editor Lucy Nunes’ picks from this issue.
greek feast
This menu features favourite
Greek flavours of lemon,
cinnamon and fresh herbs.
• Pan-fried haloumi with
lemon, garlic & thyme
• Greek lamb meatballs
• Baked apples with
almond crumbs &
caramel sauce
p52
p27
p22
p23
p57
p58
p53
p56
p58
gluten free
Whether or not you’re catering
for people on a gluten-free
diet, these dishes are delicious.
• Lime & coconut skewers
with wombok salad
• Italian-style sausage
stew with polenta
• Smashed banana
blueberry meringue mess
under 1 hr
Don’t have all day to spend
preparing dinner? These
speedy dishes fit the bill for
last-minute cooking.
• Sticky Thai pork
• Warm lamb, pesto
& antipasto salad
• Passionfruit &
lemon curd pancakes
next issue
in-store may 8
From Mexican dining to Mother’s Day, inspiration is here!
Plus soups, new ways with frozen pastry and much more.
66 coles.com.au
WHOLEFOODS ARE
MY MEDICINE
Pauline Hanuise, age 30
Holistic Health and Recovery Coach
Poor eating habits and stress have become
synonymous with the modern lifestyle so
it’s no wonder allergies, recurring colds,
flus, chronic fatigue, and so many forms of
under-active and over-active immune system
dysfunction are on the rise.
That’s why a nutrient rich wholefood diet is
essential for a healthy immune system.
Super Greens is a combo of four of natures
most nutrient rich wholefoods—Spirulina,
Chlorella, Barley Grass and Wheat Grass.
They contain a vast array of natural vitamins
and minerals and are high in anti-oxidant
nutrients to assist in removing free radicals.
To optimise your daily nutritional intake,
simply blend Synergy Natural Super
Greens powder with juice, seasonal fruits
or your choice of liquid base for delicious
smoothies—or take as tablets if preferred.
SUPER GREENS
f r o m S Y N E R G Y N AT U R A L
AVAILABLE in the vitamin section of most Coles supermarkets.
Our full range of pack sizes and products can be purchased
from our website at synergynatural.com
synergynatural.com

EastEr fEast

Transcription

Similar documents

March 2015 newsletter

this recipe - Click Here

1 2 3 4 5 6 7 8 9 10 MON TUE WED THU FRI SAT SUN MILES/WK

FUNDRAISING Money Return Document

Summer duck salad

Coles County Mental Health

SPICY PICKLED JALAPEÑO AND ARTICHOKE DIP

Cooking with Huey - Kitcheners ® Kitchens

bites out of life | Basic Blondies

Takla Rainbow Lodge