Turkey Burger with Grilled Pineapple Relish Recipe

Ingredients

• 100g fresh pineapple, cored, cut into 1cm thick slices
• 1/4 red onion, sliced into 1cm thick rings
• 1 small field tomato, halved
• 2 tablespoons Coles olive oil
• 1 teaspoon lime juice
• 500g Coles butcher turkey mince
• 1 tablespoon Fountain hoisin sauce
• 1 tablespoon fresh coriander, roughly chopped, plus extra sprigs to garnish
• 4 Coles round rolls
• 1 Hass avocado, peeled and cut into thin slices

Method
Step 1. Preheat BBQ on medium to high heat.
Step 2. To make relish: Brush pineapple, tomato and red onion with 1 tablespoon oil and season with salt and pepper.
Step 3. Cook all three on the BBQ until soft and the outside has charred, about 5 to 7 minutes in total. Remove from heat and let cool.
Step 4. Once cooled place grilled items in a food processor and pulse until a chunky relish forms. Season to taste with salt and pepper and lime juice and set aside.
Step 5. To make burger: Gently mix the turkey, hoisin sauce and coriander in a large mixing bowl until well blended.
Step 6. Form the turkey mixture into four equal size patties and place on a baking sheet lined with baking paper.
Step 7. Flatten the patties so they are slightly wider than the buns.
Step 8. Lightly brush the turkey patties with olive oil and season each with salt and pepper on both sides, then place the turkey patties on the BBQ.
Step 9. Cook the turkey burgers until fully cooked through and an instant-read thermometer registers 75°C when inserted into the centre of the patties, about 3 minutes per side.
Step 10. When the burgers are almost finished cooking, brush the cut sides of the buns lightly with olive oil and BBQ, oiled side down, until lightly toasted with grill marks, about 30 seconds to 1 minute.
Step 11. Remove buns and burgers from the BBQ and allow burgers to rest for 3 mins.
Step 12. Season avocado slices with salt and pepper and place on the bun bottoms.
Step 13. Next place the burgers onto the avocado.
Step 14. Spoon the salsa over each burger, followed by the coriander sprigs, and top with the bun tops and serve.

Blackened Salmon on Dirty Rice Recipe

Ingredients

• 1 tbs sweet paprika
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp ground cumin
• 1/2 tsp ground fennel
• 1/2 tsp ground white pepper
• 4 (about 150g each) salmon fillets
• 1 tbs olive oil
• Lime wedges, to serve

Dirty rice

• 1 corn cob, husks and silks removed
• 1 tbs olive oil
• 1 white onion, finely chopped
• 1 green capsicum, seeded, finely chopped
• 1 celery stick, finely chopped
• 1 1/2 cups (300g) SunRice long grain rice
• 1 tsp smoked paprika
• 2 1/4 cups (560ml) water
• 2 green onions, thinly sliced
• 400g can black beans, rinsed, drained
• 2 roma tomatoes, de-seeded, finely chopped
• 2 tbs lime juice
• 1 cup coarsely chopped coriander

Method
Step 1. Combine the paprika, oregano, thyme, cumin, fennel and pepper in a shallow bowl. Season well with salt and pepper. Add salmon and turn to coat in spice mix. Set aside for the flavours to develop.

Step 2. To make the dirty rice salad, use a small sharp knife to release kernels. Heat oil in a large saucepan over medium heat. Add the onion, capsicum and celery; cook, stirring for 5 minutes or until onion softens. Add the corn, Sunrice long grain rice and paprika stir to combine. Pour over water and bring to the boil. Reduce heat to low; cook, covered, for 12 minutes or until rice is tender and liquid absorbed. Set aside for 5 minutes to rest. Set aside to cool

Step 3. Add the green onion, black beans, tomato, lime and coriander to the rice; toss to combine.

Step 4. Heat the oil in a large frying pan over high heat. Add salmon; cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover with foil and set aside for 5 minutes to rest.

Step 5. Divide rice among serving plates, top with salmon. Serve immediately with lime wedges, if desired.

Quick Paella Recipe

Ingredients

• 1/2 red onion, cut into thin wedges
• 1/2 red capsicum, coarsely chopped
• 1 tablespoon olive oil
• 2 chorizo, thinly sliced
• 80g (1/2 cup) frozen peas, thawed
• 500g marinara mix
• 1 1 /2 teaspoons paprika
• 190g pkt Continental Chicken Rice

Method
Step 1. Heat the oil in a large frying pan over medium heat. Add chorizo and onion. Stir for 2-3 minutes or until light golden. Add capsicum and paprika. Stir for 1 minute or until aromatic.
Step 2. Stir in the rice and 410ml (1 2/3 cups) boiling water. Stir in the marinara mix. Bring to the boil. Reduce heat to low. Cook, covered, for 10 minutes or until rice is tender and seafood is just cooked.
Step 3. Stir in the peas. Rest for 5 minutes.

Chorizo and Mexi-bean Nachos Recipe

Ingredients

• 1 chorizo sausage, coarsely chopped
• 250g minced beef
• 420g can Mexican chilli beans (Coles brand)
• 200g pkt corn chips
• 120g (1 1/2 cups) coarsely grated tasty cheese
• 125ml(1/2 cup) mild chunky salsa
• 125g (1/2 cup) sour cream
• 1 ripe avocado, peeled, stone removed, mashed
• Coriander leaves and lime wedges, to serve

Method
Step 1. Preheat grill on high. Heat a large frying pan over high heat. Add the chorizo and cook, stirring, for 3-4 minutes or until golden brown. Transfer to a plate. Add the mince to the pan and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Return chorizo with Mexican chilli beans and cook, stirring, for 2 minutes or until heated through. Remove from heat.
Step 2. Arrange corn chips over the base of a 22 x 30cm ovenproof dish. Spoon over beef mixture. Drizzle with half the salsa and sprinkle with cheese. Cook under grill for 3-5 minutes or until cheese melts and corn chips are lightly golden.
Step 3. Top the nachos with remaining salsa, avocado and sour cream. Sprinkle with coriander and serve with lime wedges, if desired.

Ginger and Soy Pork Stir-fry Recipe

Ingredients
1/4 cup dark soy sauce
2 tablespoons shao hsing (Chinese rice wine)
1 teaspoon caster sugar
2 teaspoons cornflour
500g pork leg steaks, thinly sliced
2 tablespoons vegetable oil
1 brown onion, cut into thin wedges
1 garlic clove, finely chopped
4cm piece fresh ginger, peeled, finely grated
1 large carrot, halved lengthways, sliced diagonally
2 celery stalks, trimmed, sliced diagonally
Steamed jasmine rice, to serve

Method
Step 1
Combine soy sauce, shao hsing, sugar and cornflour in a bowl. Place pork in a glass or ceramic dish. Add half the sauce mixture. Toss to coat. Cover with plastic wrap. Refrigerate for 30 minutes, if time permits.
Step 2
Heat wok over high heat. Add 2 teaspoons oil. Swirl to coat. Stir-fry a third of the pork for 2 to 3 minutes or until browned and just cooked through. Transfer to a bowl. Cover to keep warm. Repeat with oil and remaining pork in 2 batches. If necessary, carefully wipe wok clean with paper towel between batches.
Step 3
Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 2 minutes or until softened. Add garlic and ginger. Stir-fry for 1 minute or until fragrant. Add carrot and celery. Stir-fry for 2 to 3 minutes or until just tender.
Step 4
Return pork to wok. Add remaining sauce mixture. Stir-fry for 1 to 2 minutes or until sauce has thickened. Serve with rice.

Lemon Delicious Recipe

Ingredients

• 150g unsalted butter, melted
• 2 tsp lemon rind, finely grated, plus extra zest, to serve
• 80ml (1/3 cup) lemon juice
• 315g (1 1/2 cups) caster sugar
• 115g (3/4 cup) self-raising flour, sifted
• 375ml (1 1/2 cups) milk
• 4 eggs, separated
• Icing sugar mixture, to serve
• Double cream, to serve

Method 
Step 1. Preheat oven to 180C/160C fan forced. Grease six 250ml (1 cup) ovenproof dishes or teacups.

Step 2. Place the butter, lemon rind, lemon juice, sugar, flour, milk and egg yolks in a bowl. Whisk to combine.

Step 3. Use electric beaters to beat egg whites on high until soft peaks form. Use a metal spoon to fold one-quarter of the egg white into the lemon mixture. Gently fold in the remaining egg white.

Step 4. Spoon mixture into prepared dishes and place in a large baking dish. Pour enough boiling water into baking dish to come halfway up the sides of the smaller dishes. Bake for 25-30 minutes or until golden and just set. Dust with icing sugar, top with cream and sprinkle with extra zest.

Colourful Crunchy Iceberg and Almond Salad Recipe

Ingredients
4 slices sourdough bread
3 teaspoons extra virgin olive oil
1 garlic clove, halved
1/3 cup whole-egg mayonnaise
1 1/2 tablespoons white wine vinegar
1/2 teaspoon caster sugar
2 anchovies, finely chopped (optional)
1 iceberg lettuce, roughly chopped
1 red capsicum, roughly chopped
4 radishes, thinly sliced
1/2 red onion, thinly sliced
1/3 cup roughly chopped smoked almonds
1/3 cup chopped fresh flat-leaf parsley leaves

Method
Step 1. Preheat a barbecue chargrill on medium. Brush bread with oil. Chargrill bread for 2 minutes each side or until lightly charred. Rub with garlic. Cut into 2cm pieces.
Step 2. Combine mayonnaise, vinegar, sugar and anchovies (if using) in a medium bowl. Season with salt and pepper.
Step 3. Place the lettuce, capsicum, radish, onion and dressing in a large serving bowl with half the bread, almonds and parsley. Toss to coat. Scatter with remaining bread, almonds and parsley. Serve.

Dukkah-roasted Vegie and Quinoa Salad Recipe

Ingredients

• 750g butternut pumpkin, peeled, cut into 2.5cm pieces
• 1 small red onion, cut into 8 wedges
• 300g cauliflower, cut into small florets
• 1/2 head broccoli, cut into small florets
• Olive oil spray
• 1 tbsp pistachio dukkah
• 1/4 cup pepitas
• 1 cup white quinoa
• 1/4 cup chopped coriander, plus extra sprigs to serve

Dressing

• 1/2 cup reduced-fat Greek yoghurt
• 1 small garlic clove, crushed
• 1 tbsp lemon juice

Method

Step 1. Preheat oven to 190C or 170C fan. Line 2 baking trays with baking paper. Arrange pumpkin and onion on 1 tray and cauliflower and broccoli on other tray. Spray with oil and sprinkle with dukkah. Roast pumpkin and onion for 15 mins. Add cauliflower and broccoli and roast for a further 30 mins or until tender and lightly browned. Set aside to cool slightly.

Step 2. Meanwhile, combine yoghurt, garlic and lemon juice in a bowl. Season. Place pepitas on an oven tray and bake for 3 mins or until lightly toasted. Transfer to a plate. Set aside to cool.

Step 3. Place quinoa in a fine sieve and rinse under cold water. Bring a medium saucepan of water to the boil. Add quinoa and cook for 12 mins or until tender. Drain and cool slightly. Fluff with a fork to release steam.

Step 4. Combine the quinoa, vegetables, pepitas and chopped coriander in a large bowl. Top with coriander sprigs and serve with the dressing.