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.