| YOURS FREE | SEPTEMBER 2019

53
Curtis Stone’s
BBQ Chicken
Salad with
Strawberries
EASY See page 32

recipes
 & ideas

Make itFOR
freshSPRING
CLS0919p001 1 8/8/19 2:10 pm
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Nat u rall y t h e P e r f e c t
wa y t o C re a t e !

For 36 years, Creative Gourmet has been carefully selecting,

fresh-freezing and packaging our juicy, and naturally grown fruits
so that you can harvest them from your freezer all year round
and turn any recipe into a masterpiece.

Not all products are available in all stores

 Welcome
Page tag

Let's get
started
H
ere at Coles mag, we’re always
excited to welcome spring into the
NEW IDEAS FOR SPRING COOKING
kitchen – it’s that breath of fresh
air that arrives just when your cooking is REFRESH YOUR
due for a refresh. And we’ve packed this WEEKNIGHT MEALS
issue with all the inspiration you need to Show your midweek
get the season off to a delicious start. regulars some extra
Turn to page 26 for Curtis’ new ways love – turn to page 35
with seasonal produce including the spring for easy spring twists
salad on the cover, plus crisp wok-tossed on classic dinners.
asparagus and a shareable strawberry
dessert. Need more salads? Our spring picks
start on page 63. Want more strawberries? ENJOY A PICNIC
Of course you do! Check out our irresistible WITH FRIENDS
savoury and sweet recipes from page 7. Share the joy of good
As always, easy weeknights are covered food in the great
with recipes ready in 30 minutes (p45) and outdoors – we’ve got
using 5 ingredients (p53). Plus, bring more tasty things for you
joy into your everyday recipes with loads to pack from page 73.
of fresh spring flavours (p35).
We’re also welcoming some brand-new
junior members of the food team this DO MORE WITH
STRAWBERRIES
Photography Ben Dearnley Styling Steve Pearce

month. Turn to page 18 to meet the winner

and runners-up of our first-ever Coles Little Turn to page 7 to put
Chefs competition, then try their favourite those plentiful punnets
recipes and top tips. Enjoy the issue. to good use – enjoy
them fresh and in our
THE COLES MAG TEAM amazing recipes.

Made a recipe from this issue? Share it with us! Snap a pic of your creation and upload to any – or all – of our sites. Use the hashtag #colesmag.

instagram.com/ pinterest.com/
facebook.com/coles twitter.com/coles colesrecipes youtube.com/coles
colessupermarkets

#colesmag 3

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 Page
In this
tagissue

»»CONTENTS »»»
IT’S TIME TO CELEBRATE SPRING
WITH OUR SEPTEMBER ISSUE – THINK
FRESH SALADS, PICNIC IDEAS, SWEET
STRAWBERRIES AND EASY FAMILY
MEALS PACKED WITH GREENS. Ravioli
Pasta Salad with
Gazpacho Dressing
(see recipe p37)

WEEKNIGHT REFRESH SEASONAL IDEAS EASY FOOD

p42 p14 p78

SPRING DINNERS...P35 IN-SEASON STRAWBERRIES...P7 COLES’ LITTLE CHEFS...P18

We’ve given some classic dinnertime Enjoy spring’s sweethearts in See who came top in the Coles
dishes a fresh makeover – each recipe show-stopping mains and desserts. Little Chefs cooking competition.
is packed with in-season produce.
COLES COOKING CLUB...P16 ONE DISH, TWO WAYS...P59
FAST & FRESH...P45 Try the Cooking Club’s spring baking Go for fuss-free BBQ lamb skewers or
Find your new favourite weeknight pick and join to get a bonus recipe. a made-from-scratch Greek-style feast.
meal thanks to these dinners that are
on the table in 30 minutes or less. COOKING WITH CURTIS...P26 FAKE IT DON’T MAKE IT...P106
Make Curtis’ BBQ chicken salad on the Try these fun, fuss-free iceblocks.
5-INGREDIENT DINNERS...P53 cover, plus more spring food to share.
Here’s a trio of quick-cooking PLUS
five-ingredient recipes to keep up PICNIC SEASON...P73
your sleeve for busy days. These make-and-take bites and drinks FIND LOVE BUY...P95
are ideal for outdoor get-togethers New and must-try buys from the aisles.
SPRING SALADS...P63 with family and friends.
New season, new salads. Brighten up EXTRAS...P102
your plate with these recipes – we’re FOOTY FOOD...P85 Help Coles support kids in hospitals.
talking prawn noodle bowls, roast Up your game with loaded fries, sticky
veggies and no-cook Italian-style salad. chicken wings and sporty cupcakes. RECIPE INDEX...P105

4 coles.com.au

CLS0919p004 4 8/8/19 2:19 pm

20601465 2019-08-06T14:15:03+10:00

LIKE A COOL
BREEZE OVER
Lake Como

SOURCEDD
FROMM
ITALY
Y

Good things are happening

20558492AA 2019-07-24T16:45:14+10:00

NEW
NEW
W
 Ripe & ready

Strawberries
IN-SEASON STRAWBERRIES ARE HERE AND OH-SO SWEET – NOW
BRING OUT THEIR BEST IN SPRINGTIME SALADS AND DELICIOUS
DESSERTS. GET STARTED WITH THESE GREAT RECIPES.
Recipes & food preparation Sarah Hobbs Photography Ben Dearnley Styling Vivien Walsh

#colesmag 7

CLS0919p007 7 8/8/19 3:16 pm

 WATCH
For another
quick savoury
dish with
strawberries,
try this chicken salad. See how at
coles.com.au/pepperedchickensalad.

Salmon with
Strawberry
& Basil Salsa
(see recipe p14)

CLS0919p008 8 8/8/19 3:16 pm

 Ripe & ready

Strawberry
Shortcake
Trifles (see
recipe p14)

#colesmag 9

CLS0919p009 9 8/8/19 3:17 pm

 Ripe & ready

ENJOY THE
SWEET TASTE OF
STRAWBERRIES
IN EVERY PART
OF THIS PRETTY
SHOW STOPPER,
STRAWBERRY CAKE WITH CHAMPAGNE BUTTERCREAM FROM THE FLUFFY
Serves 20 Prep 30 mins (+ cooling time) Cooking 55 mins
CAKE LAYERS TO
500g strawberries, chopped
1 tbs caster sugar
Bake for 30-35 mins or until a skewer
inserted in the centres comes out
THE IRRESISTIBLY
375g butter, softened clean. Set aside in the pans for 5 mins CREAMY ICING.
1½ cups (330g) caster sugar, extra to cool slightly before turning onto
6 Coles Australian Free Range Eggs a wire rack to cool completely.
¾ cup (110g) self-raising flour 6. Meanwhile, place the champagne
1½ cups (225g) plain flour or sparkling wine in a small saucepan.
½ cup (60g) almond meal Bring to a simmer over medium heat.
Pink liquid food colouring Cook for 5-7 mins or until champagne
½ cup (125ml) champagne or or sparkling wine reduces to about
sparkling wine 2 tbs. Set aside to cool.
250g butter, softened, extra 7. Use an electric mixer to beat the
500g icing sugar mixture extra butter in a medium bowl until
Strawberries, extra, to decorate very pale. Gradually add the icing
sugar, beating well after each addition.
1. Preheat oven to 180°C. Grease and Add the champagne or sparkling wine
line the bases and sides of three 20cm and reserved strawberry puree. Beat
(base measurement) round cake pans. until well combined.
2. Combine the strawberry and sugar 8. Place 1 cake on a serving plate.
in a large saucepan over medium-low Spread with a little of the buttercream.
heat. Cook, stirring occasionally, for Top with another cake. Continue
5 mins or until the sugar dissolves and layering with more buttercream and
strawberry releases its juice. Increase the remaining cake. Spread the top
heat to medium. Bring to a simmer. and side of the cake with the remaining
Cook, stirring occasionally, for a further buttercream. Use a large palette knife
10-15 mins or until the mixture reduces to smooth the top and side. Decorate
by half and thickens. Set the strawberry with the extra strawberries.
mixture aside to cool slightly. PER SERVE WITHOUT EXTRA STRAWBERRIES
3. Transfer the strawberry mixture Energy 2076kJ/497 Cals (24%) Protein 5g (10%)
Fat 29g (41%) Sat Fat 17g (71%) Sodium 263mg (13%)
to a food processor and process until Carb 56g (18%) Sugar 42g (47%) Dietary Fibre 2g (7%)
smooth. Set aside to cool. Reserve
¼ cup (60ml) of the strawberry puree.
4. Use an electric mixer to beat butter
and extra sugar in a large bowl until
pale and creamy. Add the eggs, 1 at a WATCH
time, beating well after each addition. Fancy more
Add combined flour and almond meal strawberry
and stir to combine. Add the remaining recipes?
strawberry puree and a little pink food Check out
colouring and stir to combine. these 10 berry-packed ideas at
5. Divide the batter evenly among the coles.com.au/strawberryideas.
prepared pans. Smooth the surface.

10 coles.com.au

CLS0919p010 10 8/8/19 3:17 pm

 Page tag

Share with us!

Tag your pics with
#colesmag

LOSE THE BOOZE

To make buttercream
without the champagne
or sparkling wine, add
2 tbs lemonade or apple
juice to the butter
mixture in step 7.

#colesmag 11

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GIVE YOUR
GUT A BOOST with Prebiotic Fibre*
^

Not all variants are available in all stores.

^For the well-known digestive benefit of helping to keep you regular. *For the prebiotic effect
@barleyplus of fibre in 1 serve of Barley+ containing BARLEYmax™ as part of a healthy and varied diet. barleyplus.com.au
 Ripe Page
& ready
tag

SPOON SYRUPY VANILLA-ROASTED

STRAWBERRIES OVER SILKY
PANNA COTTA FOR A STYLISH
SPRING DESSERT.

Panna Cotta
with Roasted
Strawberries
(recipe over
page)

#colesmag 13

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 Ripe & ready

SALMON WITH STRAWBERRY PANNA COTTA WITH

STRAWBERRY SHORTCAKE TRIFLES ROASTED STRAWBERRIES
& BASIL SALSA Makes 6 Prep 10 mins (+ cooling time) Makes 8 Prep 15 mins (+ cooling,
Serves 4 Prep 10 mins (+ 5 mins Cooking 15 mins 5 mins soaking & 4 hours chilling time)
resting time) Cooking 5 mins Cooking 25 mins
500g strawberries, halved
1½ tbs pistachio dukkah (optional) 1/2 cup (110g) caster sugar 250g strawberries, chopped
4 Coles Australian Skin-On 2/3 cup (160ml) amaretto liqueur, ¼ cup (55g) caster sugar
Salmon Portions dessert wine or apple juice 6 gelatine leaves
2½ tbs olive oil ½ x 450g pkt Coles Make At Home 300ml pouring (pure) cream
120g strawberries, finely chopped Double Sponge Unfilled Cake 2 cups (560g) vanilla-flavoured yoghurt
½ red onion, finely chopped 600g strawberry-flavoured yoghurt Roasted vanilla strawberries
4 radishes, finely chopped 250g mascarpone 250g strawberries, halved
2 tbs finely shredded basil Halved strawberries, extra, to serve 2 tbs caster sugar
1 tbs red wine vinegar 1 tsp vanilla bean paste
120g pkt Coles Australian 1. Preheat oven to 180°C. Line
Baby Rocket a roasting pan with baking paper. 1. Combine the strawberry and sugar in
1 fennel, trimmed, finely shaved Arrange the strawberry in a single layer a saucepan over low heat. Cook, stirring,
1 Lebanese cucumber, in the lined pan. Sprinkle with half the for 5 mins or until sugar dissolves and
thinly sliced diagonally sugar and drizzle with 2 tbs of liqueur, mixture thickens. Cool slightly. Transfer
1 tbs lemon juice wine or apple juice. Roast for 15 mins to a blender and blend until smooth.
or until the strawberry begins to 2. Grease eight ⅔-cup (160ml) dariole
1. Sprinkle dukkah, if using, over a small soften. Set aside to cool completely. moulds or ramekins. Place the gelatine
plate. Place 1 piece of salmon on the 2. Meanwhile, combine the remaining in a medium bowl. Cover with cold
plate, skin-side up. Press to coat in sugar and liqueur, wine or apple juice water. Set aside for 5 mins to soak.
dukkah. Transfer to a clean work in a saucepan over low heat. Cook, 3. Combine the strawberry puree
surface. Repeat with remaining salmon. stirring, for 5 mins or until the sugar and cream in a clean saucepan over
2. Heat 2 tsp of the oil in a medium dissolves and mixture thickens slightly. medium-low heat. Cook for 3-4 mins
frying pan over medium-high heat. Set the syrup aside to cool slightly. or until just heated through. Remove
Cook the salmon, skin-side down, for 3. Use a large serrated knife to from heat. Squeeze excess liquid from
3 mins or until crisp. Turn the salmon split the cake in half horizontally. Use gelatine leaves. Add gelatine to cream
over. Reduce heat to medium. Cook for a 7cm pastry cutter to cut 12 discs from mixture. Stir until gelatine dissolves.
1½-2 mins for medium or until cooked the cake halves. Brush both sides of 4. Place the yoghurt in a large bowl.
to your liking. Transfer to a clean plate cake discs with the syrup. Gradually add the cream mixture,
and cover loosely with foil. Set aside 4. Place the yoghurt and mascarpone stirring to combine. Pour the mixture
for 5 mins to rest. in a medium bowl. Stir until the mixture into the prepared dariole moulds or
3. Meanwhile, combine the strawberry, is well combined. ramekins. Place on a baking tray. Place
onion, radish, basil, vinegar and 1 tbs 5. Spoon one-third of the yoghurt in the fridge for 4 hours or until set.
of the remaining oil in a bowl. Season. mixture evenly among serving glasses. 5. Meanwhile, to make the roasted
4. Combine the rocket, fennel and Top each with a cake disc. Spoon half vanilla strawberries, preheat oven to
cucumber in a large bowl. Drizzle with the strawberry mixture over the cake 180°C. Line a roasting pan with baking
the lemon juice and remaining oil and discs in the glasses. Drizzle with a little paper. Combine strawberry, sugar, vanilla
toss to combine. of the syrup. Continue layering with the and 2 tbs water in a large bowl. Arrange
5. Divide the rocket mixture and remaining yoghurt mixture, cake discs, mixture in a single layer in lined pan.
salmon among serving plates. Spoon strawberry mixture and syrup, finishing Roast for 15 mins or until strawberry
over the strawberry mixture to serve. with the yoghurt mixture. Decorate softens. Set aside to cool completely.
PER SERVE the trifles with the extra strawberry 6. Invert the panna cottas onto serving
Energy 2039kJ/488 Cals (23%) Protein 35g (70%)
Fat 35g (50%) Sat Fat 6g (25%) Sodium 157mg (8%)
to serve. plates. Serve with roasted strawberries.
Carb 6g (2%) Sugar 6g (7%) Dietary Fibre 4g (13%) PER TRIFLE WITHOUT EXTRA STRAWBERRY PER PANNA COTTA WITH STRAWBERRIES
| Good source protein & fibre | Low sodium | 2 veg serves | Energy 2455kJ/587 Cals (28%) Protein 14g (28%) Energy 1048kJ/251 Cals (12%) Protein 5g (10%)
Fat 19g (27%) Sat Fat 11g (46%) Sodium 444mg (22%) Fat 16g (23%) Sat Fat 10g (42%) Sodium 37mg (2%)
SERVE WITH basil leaves Carb 81g (26%) Sugar 63g (70%) Dietary Fibre 3g (10%) Carb 21g (7%) Sugar 21g (23%) Dietary Fibre 2g (7%)

14 coles.com.au

CLS0919p014 14 8/8/19 3:17 pm

NEW
NEW
W
 COLES COOKING CLUB

Bake &
SHARE
WE ASKED COLES COOKING CLUB
MEMBERS TO VOTE FOR OUR RECIPE OF
THE MONTH AND HERE’S THE WINNER.
TO SHARE IN THE FUN, JOIN THE CLUB
AT COLES.COM.AU/COOKINGCLUB.

STRAWBERRY CHEESECAKE BANANA BREAD

Serves 10 Prep 15 mins (+ cooling time) Cooking 1 hour

125g cream cheese, softened allowing the sides to overhang. Use 5. Bake for 1 hour or until a skewer
2 tbs caster sugar an electric mixer to beat the cream inserted in the centre comes out clean.
½ tsp ground cinnamon cheese, caster sugar and cinnamon in Set aside in the pan for 10 mins before
2 cups (300g) self-raising flour a medium bowl until well combined. transferring to a wire rack to cool
1 cup (220g) brown sugar 2. Combine the flour, brown sugar and completely. Cut into slices to serve. Photography Ben Dearnley Styling Emma Knowles
½ tsp baking powder baking powder in a large bowl. Add the PER SERVE
Energy 1672kJ/400 Cals (19%) Protein 7g (14%)
1 cup finely chopped strawberries chopped strawberry. Toss to combine. Fat 16g (23%) Sat Fat 10g (42%) Sodium 373mg (19%)
3. Whisk the banana, egg, butter and
Recipe & food preparation Sarah Hobbs

2 overripe bananas, mashed Carb 57g (18%) Sugar 34g (38%) Dietary Fibre 2g (7%)
2 Coles Australian Free Range Eggs, buttermilk in a medium bowl. Add to SERVE WITH double cream and strawberries
lightly whisked flour mixture. Stir until just combined.
125g butter, melted 4. Spoon half the banana mixture into
½ cup (125ml) buttermilk the prepared pan. Top with cream BONUS
¼ cup (80g) strawberry jam cheese mixture. Use the back of a Join the club to
4 strawberries, extra, thickly sliced spoon to gently smooth the surface. access exclusive
Spread jam over cream cheese mixture recipes, including
1. Preheat oven to 180°C. Grease a in pan. Top with the remaining banana this Strawberry
10cm x 24cm loaf pan and line the base mixture. Smooth the surface. Arrange Granola Slice.
and 2 long sides with baking paper, the sliced strawberry over the top.

16 coles.com.au

CLS0919p016 16 8/8/19 2:09 pm

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NATURAL SOURCE OF:

IRON
MAGNESIUM
THIAMIN

Find us in the health food aisle

Products shown may not be available in all stores.
 MEET OUR

Recipe photography James Moffatt Recipe styling Vanessa Austin Food preparation Sarah Hobbs & Tracy Rutherford
Portrait photography Ben Dearnley Portrait styling Lucy Tweed Grooming Lucy Jackson
TO INSPIRE KIDS TO GET IN THE KITCHEN,
WINNER WE LAUNCHED THE COLES LITTLE CHEFS

Kudzi, 12
COMPETITION. MEET THE WINNER AND
RUNNERS-UP, THEN TURN THE PAGE
TO CHECK OUT THEIR GREAT RECIPES.

Kudzi dreams of being a chef – she

loves making delicious meals using
fresh ingredients. As the winner,
Kudzi received a kitchen prize
pack – including a Smeg Stand
Mixer – to help with her
next creations.

CLS0919p018 18 8/8/19 2:14 pm

 Kids in the kitchen
RUNNER-UP

Lily, 8
Baking is Lily’s favourite RUNNER-UP

Kip, 10
hobby – she thinks it’s
the best way to pass
the time.

When he’s not playing with

Lego, Kip cooks food that
he enjoys eating. He likes
that his food makes
others happy.
Recipe photography James Moffatt Recipe styling Vanessa Austin Food preparation Sarah Hobbs & Tracy Rutherford
Portrait photography Ben Dearnley Portrait styling Lucy Tweed Grooming Lucy Jackson

#colesmag 19

CLS0919p019 19 8/8/19 2:14 pm

 KUDZI’S TOP TIP
“The great thing
about fried rice is
you can get creative
with ingredients
– try it with egg,
beef, bacon or other
veggies, such as
corn kernels.”

Kudzi’s Unique
Fried Rice (see
recipe p24)

“ All the different

veggies make this so
tasty and colourful.”

CLS0919p020 20 8/8/19 2:14 pm

 Kids in the kitchen

“ I like it
when my rack
of lamb
has a good
‘crackling’.”

Kip’s Rosemary
Roast Lamb
(see recipe p24)

KIP’S TOP TIP

“To help the lamb cook
evenly, take it out of
the fridge an hour
before you cook it
to let it come to
room temperature.”

#colesmag 21

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 20557053AA 2019-07-05T11:10:41+10:00

NS
FTE IN

3
NS
FTE IN
SO

3
JUST

O USE I
SO

3
JUST
NJ

NU !
UST

TES
I
M

NU !
TES
I

!
utes MINUT
ES
READY
TO US
O USE I E IN J
UST

3
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UST

!
utes
 “different
I love baking all
cakes.”
Kids in the kitchen

Lily’s Unicorn
Cupcakes (recipe
over page)

LILY’S TOP TIP

“To make baby
unicorn cupcakes,
use two mini muffin
pans and only bake
the cupcakes for
11-13 mins.”

#colesmag 23

CLS0919p023 23 8/8/19 2:14 pm

 Kids in the kitchen

Kudzi’s easy dinner 90g butter, melted 1. Divide the ready-to-roll icing into
1 garlic clove, crushed 12 portions. Roll out each portion on
UNIQUE FRIED RICE 1 tbs chopped flat-leaf parsley a clean work surface lightly dusted
Serves 4 Prep 10 mins Cooking 35 mins 1 tbs chopped chives with icing sugar to a 2-3mm-thick,
Steamed vegetables (such as beans, 10cm-long log. Fold 1 piece in half
1 cup (200g) brown rice carrots and asparagus), to serve and gently twist to make a horn shape,
1 cup (200g) white rice Roast lamb and rosemary gravy, to serve gently rolling 1 end between your
1 tbs olive oil fingertips to make a point. Repeat with
300g Coles RSPCA Approved 1. Preheat oven to 200°C. Finely the remaining pieces to make 12 horns.
Australian Chicken Breast Fillet, chop the rosemary and thyme. Place on a baking tray lined with
cut into 3cm pieces 2. Drizzle the lamb with oil and rub to baking paper. Set aside at room
2 carrots, peeled, finely chopped coat. Place in a roasting pan. Sprinkle temperature overnight to harden.
1 cup (120g) frozen baby peas with the thyme mixture. Season well. 2. Preheat oven to 180°C. Line a 12-hole,
1 red capsicum, seeded, finely chopped 3. Roast for 35 mins for medium or 1/3-cup (80ml) muffin pan with paper
1 tbs soy sauce until top is browned and crisp and the cases. Whisk the flour, baking powder
2 spring onions, thinly sliced lamb is cooked to your liking. Transfer and bicarbonate of soda in a bowl.
the lamb to a plate and cover with foil. 3. Use an electric mixer to beat butter
1. Boil brown and white rice separately Set aside to rest. in a bowl on high speed for 1 min or
following packet directions. Drain well. 4. Meanwhile, line a baking tray with until pale. Add sugar and beat, scraping
2. Heat the oil in a large frying pan baking paper. Arrange bread, cut-side down the side of bowl occasionally,
over medium heat. Add the chicken up, on the tray. Combine butter, garlic, for 2 mins or until smooth and creamy.
and stir-fry for 3-4 mins or until chicken parsley and chive in a small bowl and Add the egg whites and vanilla. Beat
is browned and cooked through. season. Brush over cut side of bread. on medium-high speed until combined.
3. Add the carrot, peas and capsicum Bake for 10 mins or until golden. Beat in the sour cream, scraping down
to the pan. Stir-fry for 3 mins or until 5. Cut lamb into portions and serve the side of the bowl occasionally.
vegetables are tender. Add combined with garlic bread, vegetables and gravy. 4. Add the flour mixture to the butter
rice to the pan. Stir-fry for 2 mins or PER SERVE WITHOUT VEGETABLES & GRAVY mixture and beat on low speed until
Energy 2475kJ/592 Cals (28%) Protein 22g (44%)
until well combined. Remove from heat. Fat 35g (50%) Sat Fat 18g (75%) Sodium 725mg (36%)
just combined. With the motor running,
Stir in the soy sauce and spring onion. Carb 46g (15%) Sugar 2g (2%) Dietary Fibre 5g (17%) gradually beat in the milk until
PER SERVE combined (don’t overmix).
Energy 2289kJ/548 Cals (26%) Protein 27g (54%)
5. Divide evenly among paper cases.
Lily’s magical cakes
Fat 8g (11%) Sat Fat 1g (4%) Sodium 407mg (20%)
Carb 87g (28%) Sugar 8g (9%) Dietary Fibre 8g (27%) Bake for 20-25 mins or until a skewer
| Source protein & fibre | Low sat fat | 2 veg serves | inserted in the centres comes out
clean. Transfer the cupcakes to a wire
UNICORN CUPCAKES rack to cool completely.
Makes 12 Prep 30 mins (+ overnight 6. Meanwhile, to make the unicorn
WATCH setting & cooling time) Cooking 25 mins buttercream, use a clean electric mixer
Want to see to beat the butter in a bowl until pale.
how Kudzi 40g Coles Ready-To-Roll White Icing Add the icing sugar, in 3 batches,
makes her 11/2 cups (225g) plain flour beating after each addition until
fried rice? Cook along with her 3/4 tsp baking powder combined. Add the cream and vanilla
at coles.com.au/uniquefriedrice. 1/4 tsp bicarbonate of soda and beat until combined.
115g butter, softened 7. Divide the buttercream evenly into
1 cup (220g) caster sugar 4 portions. Tint each portion with red,
3 Coles Australian Free Range blue, green or yellow food colouring.

Kip’s family meal

Egg whites Place a piece of plastic wrap on a work
1 tsp vanilla bean paste surface. Arrange the buttercream
1/2 cup (120g) sour cream portions side-by-side on the wrap. Use
ROSEMARY ROAST LAMB 1/2 cup (125ml) milk your hands to roll the plastic wrap into
Serves 4 Prep 15 mins Cooking 45 mins Queen Unicorn Confetti, to decorate a log and twist the ends. Cut off 1 end
Unicorn buttercream and place in a piping bag fitted with
6 sprigs rosemary, leaves picked 250g unsalted butter, softened a fluted nozzle. Pipe buttercream over
4 sprigs thyme 31/4 cups (520g) icing sugar mixture the cupcakes. Decorate with the
2 (8 cutlets each) Coles Australian 2 tbs thickened cream unicorn horns and confetti.
Lamb Rack Roasts 1 tsp vanilla bean paste PER CUPCAKE
Energy 2468kJ/590 Cals (28%) Protein 4g (8%)
Garlic oil or olive oil, to rub Red, blue, green and yellow liquid Fat 31g (44%) Sat Fat 20g (83%) Sodium 133mg (7%)
400g Coles Turkish Pide, split food colouring Carb 78g (25%) Sugar 62g (69%) Dietary Fibre 1g (3%)

24 coles.com.au

CLS0919p024 24 8/8/19 2:14 pm

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YUM!

Find us in the Health Food Aisle

Products shown may not be available in all stores.
 Curtis stone’s

spring picks It’s time to freshen up your menu with the new-season produce on

Portrait photography James Moffatt Recipe photography Ben Dearnley Styling Emma Knowles Food preparation Tracy Rutherford
offer. For dinner, I’ve got quick noodle bowls loaded with spring greens
and a sweet twist on chicken salad. Plus, my herbed roast lamb and
strawberry cheesecake slice are perfect for weekend entertaining.

EASY TERIYAKI PRAWN NOODLE BOWLS

Serves 4 Prep 15 mins Cooking 15 mins MAKE IT AHEAD
Make the soy
500g raw Australian banana prawns, packet directions. Rinse under cold sauce mixture
peeled leaving tails intact, deveined water until chilled. Drain. Transfer to up to 2 hours
1/2 cup (125ml) salt-reduced a bowl. Add 2 tsp oil and toss to coat. ahead, cover
soy sauce, divided 3. Heat a large heavy frying pan over and refrigerate.
1/4 cup (55g) brown sugar high heat until smoking. Add 2 tsp of
11/2 tbs rice wine vinegar the remaining oil, then add asparagus
1 tbs finely grated ginger and chopped spring onion. Stir-fry
11/2 tsp cornflour for 3 mins or until the asparagus is
270g soba noodles crisp-tender. Transfer to a bowl. WATCH
2 tbs vegetable oil, divided 4. Heat the pan over high heat until
2 bunches asparagus, woody ends smoking. Add remaining 1 tbs of oil,
trimmed, cut into 4cm pieces then add the prawns. Stir-fry for 3 mins
3 spring onions, cut into 2cm pieces or until prawns are opaque and light
2 tsp sesame seeds, toasted golden. Return asparagus mixture to
Spring onion curls, to serve pan with the noodles and soy sauce
mixture. Cook, tossing frequently, for Curtis has a great
1. In a medium bowl, toss the prawns 1 min or until sauce thickens slightly. trick for steamed
with 1 tbs of the soy sauce and 1/4 tsp 5. Divide the noodle mixture among asparagus, packed
pepper. In a small bowl, whisk remaining bowls. Sprinkle with the sesame seeds with Asian flavours.
soy sauce with the sugar, vinegar, and top with spring onion curls. See how he does
ginger, cornflour and 1 tbs water. PER SERVE it at coles.com.au/
2. Cook the noodles in a large saucepan Energy 2081kJ/498 Cals (24%) Protein 27g (54%)
Fat 14g (20%) Sat Fat 2g (8%) Sodium 2480mg (124%)
curtisasparagus.
of boiling water for 1 min less than the Carb 64g (21%) Sugar 16g (18%) Dietary Fibre 6g (20%)

CLS0919p026 26 8/8/19 4:19 pm

 Cooking with Curtis

“Stir-frying the greens

separately first keeps
them perfectly crunchy.”
Portrait photography James Moffatt Recipe photography Ben Dearnley Styling Emma Knowles Food preparation Tracy Rutherford

#colesmag 27

CLS0919p027 27 8/8/19 4:19 pm

 BBQ Chicken
Salad with
Strawberries
(see recipe p32)

“Strawberries match beautifully with creamy

avo and the basil oil brings it all together.”

CLS0919p028 28 8/8/19 4:19 pm

 Cooking with Curtis

Roast Lamb
with Warm
Potato Salad
(see recipe p32)

#colesmag 29

CLS0919p029 29 8/8/19 4:19 pm

20556189AA 2019-07-15T15:50:04+10:00
 Cooking with Curtis

Gluten-Free
Strawberry
Cheesecake Slice
(recipe over page)

#colesmag 31

CLS0919p031 31 8/8/19 4:19 pm

 Cooking with Curtis

BBQ CHICKEN SALAD 1 tsp fennel seeds GLUTEN-FREE STRAWBERRY

WITH STRAWBERRIES 2.5kg Coles Australian Lamb CHEESECAKE SLICE
Serves 4 Prep 25 mins (+ 5 mins Whole Leg Roast Serves 16 Prep 45 mins (+ 25 mins
resting time) Cooking 15 mins 1kg kipfler potatoes, scrubbed, halved standing & 61/2 hours chilling time)
lengthways, or baby white potatoes, Cooking 15 mins
1 garlic clove halved or quartered
15g punnet basil, leaves picked 1/3 cup (80ml) white wine vinegar, 1 tbs gelatine powder
1 lemon, rind finely grated, juiced divided 1kg cream cheese, chopped,
135ml extra virgin olive oil, divided 2 shallots, finely chopped at room temperature
2 Coles RSPCA Approved 1/4 cup chopped flat-leaf parsley 395g can sweetened condensed milk
Australian Chicken Breast Fillets 1/4 cup (50g) drained capers, chopped 1 cup (220g) caster sugar
(about 250g each) 2 tbs chopped dill 3/4 cup (90g) almond meal
60g Coles Australian 4 Leaf Salad 1 tbs wholegrain mustard 3/4 cup (120g) dry-roasted almonds
60g pkt Coles Australian Baby Rocket 60g unsalted butter, melted
250g strawberries, cut into quarters 1. Place 1/3 cup (80ml) of oil in a food 500g strawberries, thinly sliced
1 Hass avocado, stoned, peeled, sliced processor with the honey, rosemary, 1 tbs lemon juice
3 radishes, thinly sliced Dijon mustard, fennel seeds, 1 tbs sea Chopped pistachios, to sprinkle
1 spring onion, thinly sliced salt flakes and 1 tsp pepper. Process for
1/4 cup (35g) pistachios, toasted, 30 secs or until finely chopped. Place 1. In a small saucepan, whisk the
coarsely chopped lamb on a chopping board. Score fat gelatine and 1/2 cup (125ml) warm
Coles Bakery High Fibre Low GI 7 Seeds side of the lamb in a diamond pattern, water. Set aside for 5 mins to soften.
& Grains Rolls*, warmed, to serve being careful not to cut deeply into the 2. In a food processor, process the
meat. Rub rosemary mixture over lamb. cream cheese until smooth, stopping
1. In a food processor, process garlic Line a roasting pan with foil and add occasionally to scrape down side and
until finely chopped. Add basil and lamb. Set aside at room temperature base. Add condensed milk, ¼ cup (55g)
lemon rind. Process until finely chopped. for 1 hour to develop the flavours. sugar and a pinch of salt. Process until
With the motor running, gradually add 2. Preheat oven to 150°C (130°C well combined. Place gelatine mixture
½ cup (125ml) of the oil in a thin, steady fan-forced). Roast lamb for 11/2-13/4 hours over medium heat and stir for 1 min or
stream until mixture is bright green and or until an instant-read thermometer until gelatine dissolves. With the motor
smooth. Season with salt and pepper. inserted into thickest part of lamb reads running, gradually add gelatine mixture
2. Prepare a barbecue or chargrill for 49°C. Remove from oven. Increase to the cream cheese mixture in a thin,
medium-high heat. Lightly coat chicken oven to 250°C (230°C fan-forced). steady stream. Process until very well
with the remaining oil and season with 3. Roast lamb for a further 10-15 mins or combined. Pour into a shallow container.
salt and pepper. Cook for 6 mins each until browned and internal temperature Cover and chill for 6 hours or until set.
side or until cooked through but still of lamb registers 54°C for medium-rare 3. Meanwhile, preheat oven to 175°C
juicy. Transfer to a carving board. Rest doneness. Rest for 30 mins. (155°C fan-forced). Lightly spray a
for 3 mins. Thickly slice across grain. 4. While the lamb is resting, in a large 2cm-deep, 22cm x 33cm baking tray
3. Arrange the salad leaves, rocket, saucepan, add potatoes and enough with canola oil spray. In a clean food
strawberries, avocado, radishes and water to cover by 2cm. Add 2 tbs of processor, process almond meal and
chicken on serving plates. Drizzle with the vinegar to pan and season with whole almonds until fine crumbs form.
the basil oil and lemon juice. Sprinkle salt. Bring to boil over medium-high Add butter and ½ cup (110g) remaining
with the spring onion and pistachios. heat. Reduce heat to medium. Simmer sugar. Pulse until combined. Press
Season with salt. Serve with the bread. for 12 mins or until potatoes are tender. evenly over base and sides of prepared
PER SERVE WITHOUT BREAD Reserve 1/4 cup (60ml) cooking liquid. tray. Bake for 10-12 mins or until crust
Energy 2516kJ/602 Cals (29%) Protein 32g (64%)
Fat 50g (71%) Sat Fat 9g (38%) Sodium 104mg (5%)
Drain potatoes, being careful not to is a shade darker. Set aside to cool.
Carb 74g (24%) Sugar 5g (6%) Dietary Fibre 6g (20%) break them up. Spread over a rimmed 4. Use an electric mixer to whisk the
baking tray. Set aside for 5 mins to cool. cheesecake mixture in a bowl for 3 mins
5. Whisk remaining oil and vinegar in or until stiff peaks form. Spoon mixture
ROAST LAMB WITH a bowl with shallots, parsley, capers, dill, into crust. Chill for 30 mins or until set.
WARM POTATO SALAD wholegrain mustard, 2 tsp sea salt flakes, 5. Combine the strawberries in a bowl
Serves 6 with leftovers Prep 20 mins 1 tsp pepper and reserved cooking with the lemon juice and remaining
(+ cooling, 1 hour marinating & 30 mins liquid. Add potatoes. Gently toss to coat. 1/4 cup (55g) sugar. Set aside, tossing
6. Carve the lamb into 1cm-thick slices.
*Selected stores only.

resting time) Cooking 21/4 hours occasionally, for 20 mins or until juices
Serve with the warm potato salad. form. Top slice with strawberry mixture.
120ml extra virgin olive oil, divided PER 100G LAMB WITH SALAD Sprinkle with the pistachios.
Energy 1952kJ/467 Cals (22%) Protein 34g (68%)
1/4 cup (60ml) honey Fat 24g (34%) Sat Fat 6g (25%) Sodium 1400mg (70%) PER SERVE WITHOUT PISTACHIOS
1/4 cup rosemary leaves Carb 27g (9%) Sugar 6g (7%) Dietary Fibre 4g (13%) Energy 1911kJ/457 Cals (22%) Protein 11g (22%)
Fat 34g (49%) Sat Fat 18g (75%) Sodium 222mg (11%)
2 tbs Dijon mustard SERVE WITH parsley leaves and dill sprigs Carb 28g (9%) Sugar 28g (31%) Dietary Fibre 2g (7%)

32 coles.com.au

CLS0919p032 32 8/8/19 4:19 pm

20459614AA 2019-07-17T18:34:16+10:00
20565363AA 2019-07-25T10:01:59+10:00
 Weeknight meals

SPRING
HIT REFRESH ON YOUR
WEEKNIGHT ROUTINE AND
DIAL UP THE VEGGIES TO
CREATE NEW FAVOURITES
BURSTING WITH FLAVOUR.
dinner s
Styling Steve Pearce Food preparation Jessica Brook
Recipes Amanda Lennon Photography Ben Dearnley

Spring
Carbonara (see
recipe p42)

#colesmag 35

CLS0919p035 35 9/8/19 1:43 pm

 Weeknight meals

VEGETARIAN SAN CHOY BOW Serves 4 Prep 10 mins Cooking 15 mins

1 tbs vegetable oil 1. Heat half the oil in a large non-stick 3. Divide the mince mixture evenly
400g pkt plant-based mince frying pan over medium-high heat. among the lettuce leaves. Arrange

*Always check the label to make sure

1/3 cup (100g) red curry paste Add the mince and cook, stirring with the bean sprouts, almond and

you’re using vegetarian ingredients.

2 tbs vegetable stock a wooden spoon to break up lumps, remaining coriander over the mince
200g broccoli, cut into small florets for 10 mins or until browned, adding mixture to serve.
1 red capsicum, seeded, finely chopped remaining oil halfway through cooking. PER SERVE
3 celery sticks, finely chopped 2. Add the curry paste to pan. Cook, Energy 1627kJ/389 Cals (19%) Protein 29g (58%)
Fat 22g (31%) Sat Fat 4g (17%) Sodium 1792mg (90%)
3 spring onions, thinly sliced stirring, for 2 mins or until aromatic. Carb 11g (4%) Sugar 7g (8%) Dietary Fibre 12g (40%)
1/3 cup coriander leaves Add stock, broccoli, capsicum and SERVE WITH lime wedges and spring onion curls
12 small iceberg lettuce leaves celery. Cook for 3 mins or until broccoli
FIND ME…Plant-based mince is made using
1 cup bean sprouts is tender. Season. Add spring onion and vegetable protein and contains no animal products
1/4 cup (20g) flaked almonds, toasted half the coriander and toss to combine. or derivatives. Find it in the meat section.

TRY THIS
Look for new
Herb & Sons
Beef-Free Mince
400g in store
from 11/9/19.

CLS0919p036 36 8/8/19 3:10 pm

*Always check the label to make sure
you’re using vegetarian ingredients.

EASY VEGETARIAN
To make it a meat-free
meal, swap the beef ravioli
for veggie filled ravioli,
agnolotti or tortellini.
RAVIOLI PASTA SALAD WITH GAZPACHO DRESSING
Serves 4 Prep 10 mins Cooking 5 mins

600g pkt Coles Beef Ravioli 1. Cook the pasta in a large saucepan 3. Combine the salad leaves, tomato,
1/4 cup (60ml) passata of boiling water following packet onion, basil and olive in a separate
2 tbs olive oil directions or until al dente. Refresh large bowl. Season.
1 garlic clove, crushed under cold water. Drain well. Transfer 4. Divide pasta mixture evenly among
60g mixed baby salad leaves to a large bowl. serving plates. Top with salad mixture.
350g mixed tomatoes, halved 2. Whisk the passata, oil and garlic Sprinkle with the capers and serve with
1 small red onion, thinly sliced in a medium jug. Season. Add half the remaining passata mixture.
½ cup basil leaves the passata mixture to the pasta PER SERVE
1/3 cup (40g) pitted green olives, halved in the bowl. Use a large metal spoon Energy 1526kJ/365 Cals (18%) Protein 11g (22%)
Fat 18g (26%) Sat Fat 4g (17%) Sodium 993mg (50%)
2 tbs drained baby capers to fold until combined. Carb 37g (12%) Sugar 5g (6%) Dietary Fibre 7g (23%)

#colesmag 37

CLS0919p037 37 8/8/19 3:10 pm

20601459AA 2019-08-07T15:10:29+10:00

WINNER, WINNER,
PORK DINNER …
GOLD MEDAL
WINNER 2019

BEST IN CLASS
WINNER 2019
 Weeknight meals

Green Chicken

WATCH Curry Filo Pie

(see recipe p42)
This one-pot
massaman
beef curry is
packed with
veg. See how easy it is to do at
coles.com.au/massamanbeefcurry.

#colesmag 39

CLS0919p039 39 8/8/19 3:10 pm

20557860AA 2019-07-16T16:19:27+10:00
 Weeknight meals

WATCH
Only have
15 minutes?
Whip up
a cheesy
one-pan chicken dish with the recipe
at coles.com.au/15minchicken.

Chicken Parmigiana
with Green Beans
(recipe over page)

#colesmag 41

CLS0919p041 41 8/8/19 3:10 pm

 Weeknight meals

SPRING CARBONARA GREEN CHICKEN

Serves 4 Prep 5 mins CURRY FILO PIE
Cooking 15 mins Serves 4 Prep 10 mins Cooking 30 mins

375g linguine 1 tbs peanut oil

2 bunches thin asparagus spears, 500g Coles RSPCA Approved
halved lengthways Australian Chicken Thigh Fillets,
1 cup (120g) frozen baby peas cut into 3cm pieces
100g prosciutto slices 300g pumpkin, peeled, seeded, CHICKEN PARMIGIANA
300ml light thickened cream cut into 1cm pieces WITH GREEN BEANS
2 garlic cloves, crushed 1/3 cup (100g) green curry paste Serves 4 Prep 10 mins
3 Coles Australian Free Range 2 tbs plain flour Cooking 20 mins
Egg yolks 400ml coconut milk
2/3 cup (50g) shaved parmesan 100g green beans, trimmed, 4 Coles RSPCA Approved Australian
60g pkt Coles Australian Baby Spinach halved crossways Chicken Breast Schnitzels
2/3 cup (80g) frozen peas Olive oil, to shallow-fry
1. Cook the pasta in a saucepan ¼ cup chopped coriander 1 small eggplant, cut crossways
of boiling water following packet 6 sheets filo pastry into 8 slices
directions or until al dente, adding the 2 tbs sesame seeds ½ cup (125ml) passata
asparagus and peas in the last 1 min 40g baby spinach leaves
of cooking. Drain well, reserving 1. Preheat oven to 200°C. Heat the oil 1 cup (100g) shredded pizza cheese
1 cup (250ml) of the cooking liquid. in a large frying pan over medium-high 200g green beans, trimmed
2. Meanwhile, heat a large deep heat. Add the chicken and cook, stirring, 200g Perino tomatoes, halved
non-stick frying pan over medium-high for 3 mins or until browned. Add the
heat. Cook prosciutto, in 2 batches, for pumpkin and cook, stirring, for 2 mins 1. Preheat oven to 200°C. Line a large
2 mins each side or until crisp. Transfer or until pumpkin is browned. baking tray with foil. Spray the foil with
to a plate lined with paper towel. Set 2. Add the curry paste to the pan olive oil spray. Place the chicken on the
aside to cool slightly. Coarsely chop. and cook, stirring, for 1 min or until lined tray. Bake for 10 mins.
3. Add the cream, garlic and reserved aromatic. Add the flour and cook, 2. Meanwhile, add enough oil to a large
cooking liquid to the frying pan and stirring, for 1 min or until combined. frying pan to come 1cm up the side.
bring to the boil. Whisk in the egg Stir in the coconut milk and bring to Heat over medium-high heat. Cook
yolks until cream mixture thickens. Add the boil. Reduce heat to medium-low eggplant, in batches, for 1 min each
the parmesan and stir to combine. and simmer, stirring, for 2 mins or until side or until golden brown. Transfer
4. Add the pasta mixture to the cream the sauce thickens. Stir in the beans to a plate lined with paper towel.
mixture in the pan with the prosciutto and peas. Remove from heat. Stir in 3. Use tongs to turn the chicken on
and spinach. Toss to combine. Season. the coriander. Season. the tray. Spread the chicken evenly
PER SERVE 3. Spoon the chicken mixture into a with the passata. Top with the spinach,
Energy 2848kJ/681 Cals (33%) Protein 31g (62%)
Fat 28g (40%) Sat Fat 15g (63%) Sodium 888mg (44%)
25cm (top measurement), 6-cup (1.5L) eggplant and cheese. Bake for 10 mins
Carb 72g (23%) Sugar 6g (7%) Dietary Fibre 7g (23%) round baking dish. or until the cheese is golden brown and
SERVE WITH shaved parmesan 4. Place 1 filo sheet on a clean work chicken is cooked through.
surface. Gently scrunch and place over 4. While the parmigiana is baking,
the chicken mixture in the dish. Repeat, cook the green beans in a saucepan of

QUICK FIX
in batches, with remaining filo. Lightly boiling water for 2 mins or until bright
spray the filo with olive oil spray and green and tender crisp. Drain.
Save time with sprinkle with the sesame seeds. Bake 5. Divide parmigiana among serving
heat-and-eat for 20 mins or until the filo is golden plates. Serve with the beans and tomato.
Coles Macaroni brown and chicken is cooked through. PER SERVE
Cheese 350g Energy 2441kJ/584 Cals (28%) Protein 33g (66%)
PER SERVE
Fat 37g (53%) Sat Fat 9g (38%) Sodium 970mg (49%)
Energy 2425kJ/580 Cals (28%) Protein 30g (60%)
– it has a tasty three-cheese sauce. Fat 39g (56%) Sat Fat 18g (75%) Sodium 670mg (34%)
Carb 27g (9%) Sugar 13g (14%) Dietary Fibre 5g (17%)
Carb 24g (8%) Sugar 6g (7%) Dietary Fibre 6g (20%) SERVE WITH basil leaves and olive oil

42 coles.com.au

CLS0919p042 42 8/8/19 3:10 pm

20546892AA 2019-07-16T09:49:41+10:00

NEW
NE
EW
W
20546886AA 2019-07-26T09:21:08+10:00

The pure taste from Tasmania

Please drink responsibly. 18+

 Easy meals

Fast & fresh

GET A DELICIOUS DINNER ON THE TABLE IN 30 MINUTES OR
LESS WITH THESE RECIPES THAT ARE SPOT-ON FOR SPRING.

Green
Shakshuka
(see recipe
p50)
Recipes Sarah Hobbs Photography Ben Dearnley Styling Berni Smithies Food preparation Tracy Rutherford

#colesmag 45

CLS0919p045 45 8/8/19 3:06 pm

 Easy meals

BEEF & BASIL STIR-FRY WITH BLACK BEAN SAUCE

Serves 4 Prep & cooking 30 mins

1 tbs peanut oil 1. Heat 1 tsp of the peanut oil

500g Coles Australian No Added in a wok or large deep frying pan
Hormones Beef Rump Steak, over high heat. Add one-quarter of the from heat. Add the cashews and
thinly sliced beef and stir-fry for 1-2 mins or until basil and toss to combine.
2 tsp sesame oil brown all over. Transfer to a large bowl. 3. Heat the rice in the microwave
1 red onion, cut into wedges Repeat, in 3 more batches, with the following packet directions. Divide
5cm-piece ginger, peeled, remaining peanut oil and beef. among serving bowls. Top with the
cut into matchsticks 2. Heat the sesame oil in wok or pan beef stir-fry.
2 garlic cloves, thinly sliced over high heat. Add the onion, ginger PER SERVE
Energy 3339kJ/799 Cals (38%) Protein 41g (82%)
2 tbs Chinese cooking wine and garlic and stir-fry for 2 mins or Fat 22g (31%) Sat Fat 5g (21%) Sodium 1463mg (73%)
½ cup (125ml) black bean sauce until light golden. Add the wine. Bring Carb 104g (34%) Sugar 10g (11%) Dietary Fibre 8g (27%)
1 bunch baby buk choy, quartered to the boil. Return beef to the wok or SERVE WITH basil leaves and spring onion curls
½ cup (75g) cashews, toasted pan with the black bean sauce and buk FIND ME…Also known as Shaoxing wine,
½ cup basil leaves choy. Stir-fry for 2-3 mins or until the Chinese cooking wine adds depth of flavour to
450g pkt microwavable jasmine rice buk choy just begins to wilt. Remove Asian-style dishes. Find it in the international aisle.

46 coles.com.au

CLS0919p046 46 8/8/19 3:06 pm

 Page tag

Spicy
Korean-Style
Chicken Tacos
(see recipe p50)

GIVE TACO NIGHT A KOREAN STREET FOOD

TWIST, WITH A FILLING OF STICKY HONEY-SOY
CHICKEN AND CRUNCHY ASIAN-STYLE VEG.

#colesmag 47

CLS0919p047 47 8/8/19 3:06 pm

 Easy meals

ZERO WASTE
Keep excess oil from
sun-dried tomatoes
in a jar in the fridge
for up to 1 week.
Use in pasta sauces
or salad dressings.

CREAMY SUN-DRIED TOMATO & PANCETTA FARFALLE Serves 4 Prep & cooking 20 mins

375g farfalle 1. Cook the pasta in a large saucepan aromatic. Add sun-dried tomato, cherry
8 pancetta slices of boiling water following packet tomato and cream. Cook for 5 mins or
220g jar sun-dried tomatoes, directions or until al dente. Drain well, until cherry tomato begins to collapse.
drained reserving 1 tbs oil, reserving ½ cup (125ml) cooking liquid. 4. Coarsely chop the pancetta. Add
thickly sliced 2. Meanwhile, heat a large frying pan to the tomato mixture in the pan with
1 brown onion, thinly sliced over medium heat. Cook the pancetta pasta, rocket, reserved cooking liquid
2 garlic cloves, crushed for 1-2 mins each side or until crisp. and half the parmesan. Toss to combine.
200g cherry tomatoes, halved Transfer to a plate. Divide evenly among serving bowls.
¾ cup (185ml) thickened cream 3. Add the reserved oil from sun-dried Top with the remaining parmesan.
120g pkt Coles Australian tomato to the pan. Add the onion and PER SERVE
Energy 3128kJ/748 Cals (36%) Protein 31g (62%)
Baby Rocket cook for 5 mins or until onion softens. Fat 33g (47%) Sat Fat 16g (67%) Sodium 1284mg (64%)
½ cup (40g) shaved parmesan Add garlic and cook for 1 min or until Carb 76g (25%) Sugar 11g (12%) Dietary Fibre 9g (30%)

#colesmag 49

CLS0919p049 49 8/8/19 3:06 pm

 Easy meals

GREEN SHAKSHUKA SPICY KOREAN-STYLE MOROCCAN-STYLE

Serves 4 Prep & cooking 25 mins CHICKEN TACOS PORK WITH PUMPKIN
Serves 4 Prep & cooking 30 mins & COUSCOUS
1 tbs olive oil Serves 4 Prep & cooking 30 mins
1 leek, pale section only, thinly sliced 500g Coles RSPCA Approved
1½ tsp ground cumin Australian Chicken Thigh Fillets, 500g pkt Coles Australian Diced
1½ tsp smoked paprika cut into 2cm pieces Butternut Pumpkin
250g pkt frozen spinach, just thawed 2 tsp sesame oil ½ large cauliflower, cut into
300ml light thickened cream 12 small flour tortillas small florets
1½ cups (180g) frozen peas 400g tub kimchi, drained 2 tbs olive oil
200g sugar snap peas, trimmed 1 carrot, peeled, cut into 250g pkt pearl couscous
4 Coles Australian Free Range Eggs long matchsticks 4 Coles Australian Pork Sirloin Steaks
100g drained Persian fetta, crumbled 2 Lebanese cucumbers, 2 tsp Moroccan seasoning
Chilli sauce, to serve cut into long matchsticks ½ cup (80g) smoked almonds,
2 tbs mayonnaise coarsely chopped
1. Heat the oil in a large non-stick Marinade 100g fetta, crumbled
frying pan over medium heat. Add 1½ tbs sriracha or chilli sauce 1 lemon, zested, juiced
the leek and cook, stirring, for 5 mins 1½ tbs soy sauce 1 cup coriander sprigs
or until the leek softens. Add the 1½ tbs honey
cumin and paprika and cook for 1. Preheat oven to 200°C. Line a
1 min or until aromatic. 1. To make the marinade, combine baking tray with baking paper. Arrange
2. Add spinach and cream to the pan. the sriracha or chilli sauce, soy sauce the pumpkin and cauliflower in a single
Cook, stirring, for 1-2 mins or until and honey in a large bowl. Add the layer on the lined tray. Drizzle with
heated through. Add the peas and chicken and stir to coat. Set aside 2 tsp of the oil and toss to combine.
sugar snap peas. Bring to a simmer. for 5 mins to develop the flavours. Season. Roast, turning occasionally,
3. Use the back of a large metal 2. Heat a wok or large frying pan for 20-25 mins or until the pumpkin
spoon to make 4 large indents in over medium-high heat. Add 1/2 tsp and cauliflower are golden brown.
the pea mixture. Carefully crack an of the sesame oil. Drain the chicken, 2. Meanwhile, cook the couscous
egg into each indent. Cook, partially reserving the marinade. Add in a large saucepan of boiling water
covered, for 5 mins for soft yolks one-quarter of the chicken to the for 8 mins or until tender. Refresh
or until the eggs are cooked to wok or pan and stir-fry for 3 mins under cold water. Drain well. Place
your liking. Remove from heat and or until golden and cooked through. in a large bowl with 1 tbs of the oil.
sprinkle with the fetta. Drizzle with Transfer to a bowl. Repeat, in 3 more Toss to combine.
the chilli sauce. batches, with the remaining chicken 3. Heat a chargrill on medium-high.
PER SERVE WITHOUT CHILLI SAUCE and sesame oil. Combine the pork, Moroccan seasoning
Energy 1756kJ/420 Cals (20%) Protein 20g (40%)
Fat 31g (44%) Sat Fat 15g (63%) Sodium 519mg (26%)
3. Return the chicken to the wok and remaining oil in a medium bowl.
Carb 13g (4%) Sugar 9g (10%) Dietary Fibre 9g (30%) or pan with the reserved marinade Cook the pork on the grill for 3 mins
SERVE WITH mint leaves and chargrilled
and bring to the boil. Cook for 2 mins each side or until just cooked through.
Coles Bakery Stone Baked by Laurent White or until the sauce thickens. Transfer to a plate and cover with
Sourdough Vienna* slices 4. Meanwhile, heat a chargrill on foil. Set aside for 5 mins to rest.
high. Cook the tortillas, in batches, 4. Add the pumpkin and cauliflower
for 30 secs each side or until lightly to the couscous mixture in the bowl

WATCH charred and heated through.

5. Divide the tortillas evenly among
with the almond, fetta and lemon juice.
Toss to combine.
Whip up serving plates. Spoon over the kimchi, 5. Spoon the couscous mixture onto
*Selected stores only.

bacon and carrot, cucumber and chicken mixture. a large serving platter. Top with the
egg spaghetti, Drizzle with the mayonnaise. pork. Sprinkle with the lemon zest
loaded with PER SERVE and serve with the coriander.
zesty green pesto – see how at Energy 4161kJ/995 Cals (48%) Protein 75g (150%)
PER SERVE
Fat 36g (51%) Sat Fat 9g (38%) Sodium 1874mg (94%)
Energy 3163kJ/757 Cals (36%) Protein 48g (96%)
coles.com.au/5ingredientspaghetti. Carb 78g (25%) Sugar 18g (20%) Dietary Fibre 13g (43%)
Fat 34g (49%) Sat Fat 8g (33%) Sodium 679mg (34%)
SERVE WITH sesame seeds and coriander sprigs Carb 71g (23%) Sugar 59g (66%) Dietary Fibre 9g (30%)

50 coles.com.au

CLS0919p050 50 8/8/19 3:06 pm

 Moroccan-Style
Pork with Pumpkin
& Couscous

LEMON SQUEEZY
To get more juice
from a lemon, roll and
*Selected stores only.

press it on the kitchen

counter before cutting
and juicing – this
bursts individual cells
in the fruit, making
it easier to juice.

CLS0919p051 51 8/8/19 3:06 pm

20601467AA 2019-08-06T10:35:12+10:00
 TROLLEY
PageDASH
tag

5-ingredient

DINNERS
MIDWEEK MEALS ARE SORTED
THANKS TO THESE EASY RECIPES
THAT ARE SHORT ON INGREDIENTS
BUT BIG ON FLAVOUR.

WHAT
YOU
NEED
Recipes Sarah Hobbs Photography Ben Dearnley Styling Vanessa Austin Food preparation Theressa Klein

CREAM

LEMON

ZUCCHINI
NOODLES

SALMON

One-Pan Creamy
Salmon with
Zoodles (see
DILL
recipe p56)

#colesmag 53

CLS0919p053 53 8/8/19 3:14 pm

 Page tag

WHAT
YOU
NEED

BEEF STEAKS

BEETROOT

BABY ROCKET

FETTA

WALNUTS

Chargrilled
Steak with
Beetroot
Salad (see
recipe p56)

54 coles.com.au

CLS0919p054 54 8/8/19 3:14 pm

 Trolley
Pagedash
tag

WHAT MAKE IT AHEAD

YOU Make fritters up to
NEED TOMATOES BACON
3 days ahead. Store,
covered, in fridge.
Cook the bacon
and tomatoes just
before serving.

ZUCCHINI CREAMED CORN FLOUR

Zucchini Corn
Fritters with
Bacon (recipe
over page)

#colesmag 55

CLS0919p055 55 8/8/19 3:14 pm

 Page tagdash
Trolley

SHORT ON TIME? MARK THESE QUICK MEALS AS

GO-TO RECIPES FOR YOUR BUSIEST DAYS – YOU’LL
HAVE DINNER ON THE TABLE IN 30 MINUTES OR LESS.

ONE-PAN CREAMY CHARGRILLED STEAK ZUCCHINI CORN FRITTERS

SALMON WITH ZOODLES WITH BEETROOT SALAD WITH BACON
Serves 4 Prep 10 mins Serves 4 Prep 5 mins (+ 5 mins Serves 4 Prep 10 mins
Cooking 5 mins resting time) Cooking 10 mins Cooking 20 mins

300ml thickened cream 4 (about 200g each) Coles Australian 500g vine-ripened cherry tomatoes
2 lemons, zested, juiced No Added Hormones Beef Scotch 8 bacon rashers
2 x 250g pkts Coles Australian Fillet Steaks 1 large zucchini, coarsely grated
Zucchini Noodles 250g pkt cooked baby beetroot*, 420g can creamed corn
150g Coles Tasmanian Hot Smoked quartered ¾ cup (110g) self-raising flour
Salmon Fillets With Pepper, 120g pkt Coles Australian Baby Rocket
coarsely flaked 200g marinated fetta, drained 1. Preheat oven to 200°C. Line a
⅓ cup coarsely chopped dill reserving 2 tbs marinade, crumbled baking tray with baking paper. Place
½ cup (50g) walnuts, toasted, the tomatoes on the lined tray. Spray
1. Heat a large frying pan over high coarsely chopped with olive oil spray. Season. Bake for

*Selected stores only. If unavailable, use a 440g jar Golden Circle Pickled Baby Beetroot.
heat. Add the cream and lemon juice 10-15 mins or until the tomatoes begin
to the pan and bring to the boil. Cook 1. Heat a barbecue grill or chargrill on to collapse.
for 1-2 mins or until the cream mixture medium-high. Season the beef. Cook 2. Meanwhile, heat a large non-stick
thickens slightly. for 3 mins each side for medium-rare frying pan over high heat. Add the
2. Add the zucchini, salmon, half the or until cooked to your liking. Transfer bacon and cook for 2 mins each side
lemon zest and half the dill to the pan. to a plate and cover with foil. Set aside or until golden brown and crisp.
Cook, tossing, for 1-2 mins or until just for 5 mins to rest. Transfer to a plate. Cover with foil
heated through. 2. Meanwhile, combine beetroot, rocket, to keep warm.
3. Sprinkle the salmon mixture with fetta, walnut and reserved marinade 3. Combine the zucchini, corn and
the remaining lemon zest and dill. from the fetta in a large bowl. Season. flour in a large bowl. Season.
PER SERVE 3. Divide the beetroot mixture evenly 4. Spray the frying pan with olive
Energy 1488kJ/356 Cals (17%) Protein 13g (26%)
Fat 32g (46%) Sat Fat 18g (75%) Sodium 496mg (25%)
among serving plates. Thickly slice the oil spray. Reduce heat to medium.
Carb 4g (1%) Sugar 4g (4%) Dietary Fibre 2g (7%) beef and serve with the salad. Add four ¼-cup (60ml) portions of
PER SERVE the zucchini mixture to pan. Cook
Energy 2485kJ/594 Cals (29%) Protein 53g (106%)
Fat 39g (56%) Sat Fat 12g (50%) Sodium 563mg (28%)
for 2 mins each side or until golden

WATCH Carb 6g (2%) Sugar 6g (7%) Dietary Fibre 4g (13%) brown and cooked through. Transfer
to a plate and cover with foil to keep
Pair carrot warm. Repeat, in 2 more batches,
and pumpkin with the remaining zucchini mixture.
noodles with 5. Divide the fritters, bacon and
chorizo and tomatoes among serving plates.
bocconcini in this easy recipe at PER SERVE
coles.com.au/15minveggienoodles. Energy 1925kJ/461 Cals (22%) Protein 24g (48%)
Fat 21g (30%) Sat Fat 7g (29%) Sodium 1772mg (89%)
Carb 40g (13%) Sugar 9g (10%) Dietary Fibre 7g (23%)

56 coles.com.au

CLS0919p056 56 8/8/19 3:14 pm

20565375AA 2019-07-24T13:21:59+10:00

FUEL Y UR SQUAD
HAVE A FOOTY FINALS FEAST WITH THESE
PERFECTLY MARINATED PORK RIBS
SERVES: 4 | PREP: 10 mins
COOKING: 3 hours, plus 6 hours marinating time (preferably overnight)

1 kg BBQ pork ribs over the ribs. Marinate for 6 hours or

1
/4 cup BBQ sauce overnight.
1
/4 cup tomato sauce 2. Preheat oven to 150˚C.
500ml (2 cups) Campbell’s Real 3. Transfer the ribs to a wire rack,
Stock Chicken reserving marinade. Bake for 3 hours,
2 cloves garlic, crushed basting with reserved marinade and
1 tbsp smoked paprika turning every 30 minutes.
4. Meanwhile, pour remaining
1. Combine BBQ sauce, tomato marinade into a small saucepan.
sauce, Campbell’s real stock, garlic Bring to the boil over medium-
and smoked paprika in a jug, mix high heat. Reduce heat to medium.
well to combine. Place the ribs in a Simmer for 5 minutes or until
large bowl and pour the marinade thickened. Serve with ribs.

CA-RealStock-PorkRibs-ColesMag210x275-0719.indd 1 22/7/19 6:57 am

 2 ways
BBQ Lamb two ways

HERE ARE TWO

ONE TASTY IDEAS FOR

LAMB SOUVLAKI:
OUR SHORTCUT

dish DINNER AND OUR

TAKE-YOUR-TIME
SALAD BOWL.
Photography Ben Dearnley Styling Emma Knowles
Recipes & food preparation Sarah Hobbs

Shortcut
Easy Lamb Skewers
with Greek-Style Salad
(recipe over page)

#colesmag 59

CLS0919p059 59 8/8/19 3:28 pm

 Shortcut From scratch
EASY LAMB SKEWERS WITH GREEK-STYLE LAMB
GREEK-STYLE SALAD & BARLEY BOWL
Serves 4 Prep 15 mins (+ 5 mins Serves 4 Prep 10 mins
resting time) Cooking 15 mins (+ 30 mins marinating time)
Cooking 30 mins
2 x 300g pkts Coles Made Easy
Lamb Strips in Souvlaki Seasoning 1½ cups (300g) pearl barley
4 pieces pita bread 1 Lebanese cucumber,
2 tsp olive oil peeled into ribbons
Greek-style salad 1 large beetroot, peeled,
1 Lebanese cucumber, chopped cut into long matchsticks
1 red capsicum, seeded, chopped 4 radishes, thinly sliced
1 vine-ripened tomato, chopped 350g mixed tomatoes, sliced
1 red onion, thinly sliced ½ cup (60g) pitted green
¼ iceberg lettuce, shredded Sicilian olives
1 tsp dried oregano 100g drained marinated fetta, crumbled
2 tbs red wine vinegar Lamb souvlaki
2 tbs extra virgin olive oil 600g Coles Australian Boneless
100g drained marinated fetta, crumbled Mini Lamb Shoulder Roast,
½ cup (75g) pitted kalamata olives trimmed, cut into 2cm pieces
2 tbs olive oil
1. Thread the lamb onto 12 metal 2 tbs lemon juice
or soaked bamboo skewers. Heat a 2 garlic cloves, crushed
greased barbecue grill or chargrill on 2 tsp ground paprika
medium-high. Cook lamb for 2-3 mins 1 tsp dried oregano
each side or until lightly charred and 1 tsp dried thyme
just cooked through. Transfer the lamb 1 tsp ground cumin
to a plate. Cover with foil. Set aside for
5 mins to rest. 1. To make the lamb souvlaki,
2. Meanwhile, to make the Greek-style combine the lamb, oil, lemon juice,
salad, combine cucumber, capsicum, garlic, paprika, oregano, thyme and
tomato, onion and lettuce in a large cumin in a large glass or ceramic bowl.
bowl. Season. Add oregano, vinegar, Season and toss to combine. Set aside
oil, fetta and olives. Toss to combine. for 30 mins to develop the flavours.
3. Brush bread with oil. Cook on grill, 2. Meanwhile, cook the barley in
in batches, for 1-2 mins each side or a large saucepan of boiling water for
until lightly charred. Transfer to a plate. 20 mins or until tender. Drain well.
4. Arrange the bread, salad and lamb 3. Heat a barbecue grill or chargrill
on a serving platter. on medium-high. Cook half the lamb,
PER SERVE turning occasionally, for 5 mins for
Energy 2681kJ/641 Cals (31%) Protein 46g (92%)
Fat 34g (49%) Sat Fat 10g (42%) Sodium 1430mg (72%)
medium or until the lamb is cooked
Carb 39g (13%) Sugar 8g (9%) Dietary Fibre 7g (23%) to your liking. Transfer to a plate and
SERVE WITH lemon wedges, mint sprigs cover with foil to keep warm. Repeat
and Coles Tzatziki Dip with the remaining lamb.
4. Divide the barley evenly among
serving bowls. Arrange the cucumber,
WATCH
QUICK FIX beetroot, radish, tomato and olives
over the barley in the bowls. Top with This BBQ
Serve the lamb the lamb and sprinkle with fetta. lamb recipe
and bread with PER SERVE is great for
authentic-tasting, Energy 2975kJ/712 Cals (34%) Protein 38g (76%) entertaining.
Fat 35g (50%) Sat Fat 12g (50%) Sodium 650mg (33%)
ready-to-eat Coles Carb 53g (17%) Sugar 7g (8%) Dietary Fibre 14g (47%) See Food Editor Sarah Hobbs make it
Deli Greek Salad. SERVE WITH dill sprigs and at coles.com.au/lambwithchimichurri.
Black Swan Tzatziki Dip

CLS0919p060 60 8/8/19 3:28 pm

 BBQ Lamb two ways

K IN TO SMOK Y SPICED L A
T UC MB
AN
A L S: DC
L GO HU
NK
W YS
BO AL

A
D.

From scratch
Greek-Style Lamb
& Barley Bowl

#colesmag 61

CLS0919p061 61 8/8/19 3:28 pm

20526736AA 2019-07-25T15:52:18+10:00

elvet
Red V

H
WIT EME
!
R
E DC
UR
FLAVO

Choc Cookie Sandwich with

Cream Cheese Flavoured Creme
 NEW
Fresh ideas

spring salads
WHETHER YOU NEED A TASTY DINNER OR
AN ENTERTAINING PLATTER, THESE BOLD,
REFRESHING SALADS HIT THE SPOT.

Prawn Noodle
Salad with Soy
Dressing (see
recipe p68)

#colesmag 63

CLS0919p063 63 8/8/19 3:12 pm

CLS0919p064 64
64 coles.com.au
Roasted
Cauliflower &
Chorizo Salad
(see recipe p68)

Recipes Sarah Hobbs Photography Steve Brown Styling Emma Knowles Food preparation Tracy Rutherford

8/8/19 3:12 pm
 Recipes Sarah Hobbs Photography Steve Brown Styling Emma Knowles Food preparation Tracy Rutherford

CLS0919p065 65
Salad (see
& Pumpkin

recipe p68)
Roasted Carrot
Fresh ideas

8/8/19 3:12 pm
 Fresh ideas

ITALIAN-STYLE CHOPPED SALAD Serves 4 Prep 10 mins

350g mixed tomatoes, halved 1. Arrange the tomato, radicchio,

½ radicchio, coarsely chopped rocket, artichoke, bocconcini and
60g pkt Coles Australian Baby Rocket olive in a large serving bowl.
275g jar marinated artichoke hearts, 2. Combine the oil and vinegar in
drained, cut into wedges a small jug. Drizzle the dressing over
100g cherry bocconcini, coarsely torn the tomato mixture in the bowl.
½ cup (60g) pitted mixed olives, halved Sprinkle with the basil leaves. Season
2 tbs olive oil and serve with the pine nuts.
1 tbs balsamic vinegar PER SERVE
½ cup basil leaves Energy 1234kJ/295 Cals (14%) Protein 9g (18%)
Fat 25g (36%) Sat Fat 6g (25%) Sodium 734mg (37%)
¼ cup (40g) pine nuts, toasted Carb 6g (2%) Sugar 4g (4%) Dietary Fibre 6g (20%)

MAKE IT POP
For colour and
crunch, add
seeded, chopped
Coles Australian
Baby Capsicums.

#colesmag 67

CLS0919p067 67 8/8/19 3:12 pm

 Fresh ideas

PRAWN NOODLE SALAD ROASTED CAULIFLOWER ROASTED CARROT

WITH SOY DRESSING & CHORIZO SALAD & PUMPKIN SALAD
Serves 4 Prep 15 mins Serves 4 Prep 15 mins (+ cooling time) Serves 4 Prep 15 mins (+ cooling time)
(+ 5 mins standing time) Cooking 30 mins Cooking 30 mins

200g vermicelli rice noodles 1 medium cauliflower, cut into florets 600g Kent pumpkin, seeded,
100g snow peas, trimmed 1 tsp smoked paprika cut into thin wedges
100g sugar snap peas, trimmed, ½ tsp ground turmeric 1½ tsp smoked paprika
halved lengthways ¼ cup (60ml) olive oil 1½ tsp ground cumin
½ cup (60g) frozen peas 1 red onion, cut into wedges 2 bunches Dutch carrots†,
½ honeydew melon, seeded 2 chorizo sausages, halved lengthways ends trimmed
2 Lebanese cucumbers, 400g can chickpeas, rinsed, drained 1 lemon, zested, juiced
peeled into ribbons 280g jar Coles Chargrilled Peppers 1 orange, zested, juiced
½ cup mint leaves (capsicum), drained, sliced ¼ cup (60ml) olive oil
500g cooked prawns, peeled leaving 60g pkt Coles Australian Baby Rocket 400g can brown lentils, rinsed, drained
tails intact, deveined ½ cup coriander sprigs 1 bunch watercress, sprigs picked
Soy dressing ½ cup (60g) pitted Sicilian olives, halved ½ cup coarsely chopped dill
¼ cup (60ml) light soy sauce 2 tbs apple cider vinegar 200g hommus
1½ tbs rice wine vinegar ½ cup (80g) smoked almonds,
3 tsp caster sugar 1. Preheat oven to 200°C. Line coarsely chopped
2 tsp finely grated ginger a baking tray with baking paper. 100g goat’s cheese, crumbled
2 tsp sesame oil Combine cauliflower, paprika, turmeric
1 long red chilli, seeded, and 2 tsp of oil in a large bowl. Season. 1. Preheat oven to 200°C. Line
finely chopped (optional) Arrange the mixture in a single layer 2 large baking trays with baking paper.
over the lined tray. Add onion. Roast, Arrange pumpkin in a single layer over
1. Place noodles in a heatproof bowl. turning occasionally, for 20-25 mins or 1 lined tray. Spray with olive oil spray.
Pour over enough boiling water to cover. until golden brown. Set aside to cool. Sprinkle with ½ tsp of the paprika and

*Selected stores only. †Selected stores only. If unavailable, use 400g baby carrots, peeled, halved lengthways.
Set aside for 2 mins or until tender. 2. Heat a chargrill over medium heat. ½ tsp of the cumin. Season. Roast the
Refresh under cold water. Drain well. Cook the chorizo for 2 mins each side pumpkin, turning occasionally, for
2. Place snow peas, sugar snap peas or until lightly charred. Transfer to a 25-30 mins or until just tender.
and peas in a separate heatproof bowl. clean work surface and coarsely chop. 2. Meanwhile, arrange the carrots
Cover with boiling water. Set aside Transfer to a medium bowl. Add the in a single layer over the remaining
for 30 secs or until heated through. chickpeas to the pan and toss for 1 min lined tray. Spray with olive oil spray.
Refresh under cold water. Drain well. or until heated through. Season. Roast for 15 mins or until tender. Set
3. To make the soy dressing, whisk the 3. Place the cauliflower mixture, aside to cool slightly.
soy sauce, vinegar, sugar, ginger, oil chorizo, chickpeas, capsicum, rocket, 3. Place the remaining paprika and
and chilli, if using, in a small bowl. coriander and olive in a large bowl. cumin in a small saucepan over low
4. Use a melon baller to scoop balls Drizzle with the vinegar and remaining heat. Cook for 1 min or until aromatic.
from the melon. Divide the noodles oil and toss to combine. Divide evenly Remove from heat. Add the lemon
evenly among serving plates. Top among serving bowls. juice, orange juice and oil to the pan
with the pea mixture, melon balls, PER SERVE and whisk to combine. Season.
cucumber, mint and prawns. Drizzle Energy 2194kJ/525 Cals (25%) Protein 20g (40%)
Fat 34g (49%) Sat Fat 8g (33%) Sodium 1250mg (63%)
4. Place lentils, watercress and half the
with the dressing. Carb 37g (12%) Sugar 5g (6%) Dietary Fibre 13g (43%) dill in a large bowl. Add half the lemon
PER SERVE SERVE WITH chargrilled Coles Finest by Laurent juice mixture and toss to combine.
Energy 1693kJ/405 Cals (19%) Protein 34g (68%)
Fat 4g (6%) Sat Fat 1g (4%) Sodium 1689mg (84%)
White Sourdough Vienna* slices 5. Spread the hommus evenly over
Carb 54g (17%) Sugar 14g (16%) Dietary Fibre 6g (20%) a large deep serving platter. Spoon
over the lentil mixture. Top with the

WATCH pumpkin and carrots. Sprinkle with

the almond and goat’s cheese.
QUICK FIX From easy 6. Drizzle the remaining lemon juice
Add zesty flavour sides to tasty mixture over the salad. Sprinkle with
to Asian-style salads dinners, our the lemon zest, orange zest and
in an instant with salad playlist remaining dill.
Coles Vietnamese is full of fresh ideas. Find the playlist PER SERVE
Style Dressing 200ml. at coles.com.au/easysaladideas. Energy 2792kJ/668 Cals (32%) Protein 24g (48%)
Fat 43g (61%) Sat Fat 8g (33%) Sodium 679mg (34%)
Carb 37g (12%) Sugar 17g (19%) Dietary Fibre 16g (53%)

68 coles.com.au

CLS0919p068 68 8/8/19 3:12 pm

20567243AA 2019-08-01T14:37:54+10:00
20567243AA_PRIMO_5-9-19 OL.pdf 1 1/8/19 2:25 pm
COB0066_20554896 2019-08-02T14:33:10+10:00

Choose Australian
Certified Organic products
Some products claim to be ‘Organic’ but haven’t been certified. You can be
assured that all Coles Brand Organic products are Australian Certified Organic.
Our products are rigorously tested and audited to ensure every product is
non-GMO, pasture fed, biodiversity friendly, responsibly sourced and grown
without the use of synthetic pesticides, herbicides, hormones and antibiotics.
For more information visit austorganic.com
 Promotion

Picnic perfect
For spring entertaining on the go or an elegant light meal, pair flaky
pastry with the rich taste of Huon Premium Cold Smoked Ocean Trout.

SMOKED OCEAN TROUT &

CREAM CHEESE PASTRIES
Makes 8 Prep 25 mins Cooking 20 mins

100g pitted Sicilian olives

2 sheets puff pastry, just thawed
100g spreadable cream cheese
¼ cup chopped chives
2 x 100g pkts Huon Premium
Cold Smoked Ocean Trout
1 egg, lightly whisked
1 small red onion, very thinly sliced
1 tsp sugar
1 tbs red wine vinegar
1 tbs thyme leaves
1 tbs drained baby capers

1. Preheat oven to 200°C. Line 2 baking

trays with baking paper. Place the olives
in a food processor and process until
very finely chopped.
2. Cut the pastry sheets into quarters.
Place on the lined trays. Spread the
cream cheese in a circle over each
pastry square, leaving a 2cm border.
Top with the olive and half the chive.
Divide the smoked ocean trout among
the centres. Lightly brush the pastry
border with egg. Fold in the corners
towards the centre to partially cover
the filling and brush with egg.
3. Bake for 15-20 mins or until the
pastry is crisp and golden.
4. Meanwhile, combine the onion,
sugar and vinegar in a bowl. Set aside
for 15 mins or until the onion softens.
Add the thyme, capers and remaining
chive. Season.
5. Serve the pastries warm or at room
temperature with the onion mixture.

Spring entertaining is a
breeze with Huon Premium
Cold Smoked Ocean Trout.
Try it in salads, pastas and
quiches, or make it the star
of a no-fuss sharing platter.

CLS0919p071 71 8/8/19 2:53 pm

20601473AA 2019-07-31T05:52:17+10:00

ALL NATURAL
100% WHOLEGRAIN
by
NO ADDED SUGAR
GLUTEN FREE

Available now in the Health Food Aisle.

 Picnic
Food for friends

season
OUTDOOR ENTERTAINING CALLS
FOR SIMPLE BUT IMPRESSIVE
RECIPES, SO ROLL OUT THE
RUG FOR THESE DELICIOUS
MAKE-AND-TAKE BITES.
Photography Ben Dearnley Styling Vivien Walsh
Recipes & food preparation Sarah Hobbs

#colesmag 73

CLS0919p073 73 8/8/19 3:04 pm

 FRUITY ANTIPASTO SKEWERS Makes 12 Prep 20 mins

½ rockmelon, seeded 1. Use a melon baller to scoop balls

½ honeydew melon, seeded from the rockmelon, honeydew melon
¼ watermelon and watermelon. Thread the melon
12 cherry bocconcini balls, bocconcini, basil, prosciutto and
12 basil leaves cucumber onto 12 bamboo skewers.
6 slices prosciutto, 2. Place skewers on a platter. Combine
halved lengthways balsamic glaze and oil in a small jug.
3 Coles Australian Qukes Baby Drizzle over the skewers to serve.
Cucumbers, peeled into ribbons PER SKEWER WITH DRESSING
Energy 559kJ/134 Cals (6%) Protein 7g (14%)
1 tbs balsamic glaze Fat 8g (11%) Sat Fat 4g (17%) Sodium 246mg (12%)
1 tbs extra virgin olive oil Carb 9g (3%) Sugar 8g (9%) Dietary Fibre 1g (3%)

CLS0919p074 74 8/8/19 3:04 pm

 Food for friends

Salmon
& Asparagus
Mini Quiches
(see recipe p78)

#colesmag 75

CLS0919p075 75 8/8/19 3:04 pm

20601483AA 2019-08-09T11:40:35+10:00
 Food for friends

OFFER AROUND SLICES OF CRUSTY

BREAD, PACKED WITH LAYERS OF
MOUTH-WATERING FILLINGS.

Chargrilled Vegetable
& Prosciutto Loaf
(recipe over page)

#colesmag 77

CLS0919p077 77 8/8/19 3:04 pm

 SALMON & ASPARAGUS CHARGRILLED VEGETABLE RASPBERRY & COCONUT
MINI QUICHES & PROSCIUTTO LOAF SOUR CREAM CAKE
Makes 12 Prep 20 mins (+ cooling & Serves 6 Prep 20 mins (+ cooling & Serves 12 Prep 15 mins (+ cooling &
45 mins resting time) Cooking 35 mins 4 hours chilling time) Cooking 40 mins 30 mins standing time) Cooking 1 hour

2 cups (300g) plain flour 1 medium eggplant, cut lengthways 250g butter
185g butter, chilled into 1cm-thick slices 1 cup (220g) caster sugar
2 Coles Australian Free Range Egg yolks 1 large zucchini, thinly sliced lengthways 1 lime, rind finely grated, juiced
2 tsp chilled water 400g pumpkin, seeded, peeled, 3 Coles Australian Free Range Eggs
½ bunch asparagus, woody ends cut into 5mm-thick slices 1½ cups (225g) self-raising flour
trimmed, cut into 1cm pieces 1 tbs olive oil ½ cup (40g) desiccated coconut
½ cup (60g) frozen peas 1 Coles Bakery Stone Baked by Laurent ½ cup (120g) sour cream
90g Coles Tasmanian Hot Smoked White Sourdough Vienna* 125g fresh or frozen raspberries
Salmon Fillets Plain, coarsely flaked 200g green olive dip ¼ cup (80g) raspberry jam
¼ cup (30g) finely grated cheddar 6 slices Swiss cheese Raspberry-lime icing
6 Coles Australian Free Range Eggs 330g jar whole roasted peppers 10g fresh or frozen raspberries, crushed
½ cup (125ml) pouring (pure) cream (capsicum), drained, halved 1½ cups (240g) icing sugar mixture
1 tbs finely chopped dill 6 slices prosciutto 1 tbs lime juice
20g baby spinach leaves
1. Place the flour and butter in a food 1. Preheat oven to 180°C. Grease a
processor and process until mixture 1. Heat a chargrill on medium-high. 10cm x 24cm loaf pan and line the base
resembles fine breadcrumbs. Add the Brush eggplant, zucchini and pumpkin and 2 long sides with baking paper,
egg yolks and water and process until with the oil. Season. Cook, in batches, for allowing the sides to overhang.
dough just comes together, adding 1-2 mins each side or until just tender. 2. Use an electric mixer to beat the
more water if needed. Turn the dough Transfer to a bowl. Set aside to cool. butter, sugar and lime rind in a bowl
onto a lightly floured surface and 2. Use a large serrated knife to cut until pale and creamy. Add the eggs,
gently knead until smooth. Shape into 3cm off the top of the loaf and reserve. 1 at a time, beating well after each
a disc. Cover with plastic wrap and Scoop out the centre of the bread, addition. Add the flour and coconut and
place in the fridge for 30 mins to rest. leaving a 2cm-thick shell. stir to combine. Add the sour cream
2. Preheat oven to 200°C. Divide the 3. Spread three-quarters of the dip and lime juice and stir to combine.
dough into 12 even portions. Roll out evenly around the inside of the loaf. Gently fold in the raspberries.
each portion on a lightly floured surface Arrange the pumpkin over the base. 3. Spoon one-third of the sour cream
to a 3mm-thick disc. Grease a 12-hole, Top with eggplant, cheese, capsicum, mixture into the prepared pan. Smooth
½-cup (125ml) muffin pan. Line holes zucchini, prosciutto and spinach. the surface. Spoon over half the jam
with the pastry discs. Use an 8cm round 4. Spread remaining dip over cut side and gently spread to smooth. Continue
fluted pastry cutter to trim the edges. of loaf top. Place over spinach. Wrap layering with remaining sour cream
Place in the fridge for 15 mins to rest. loaf in foil. Place on a large baking tray. mixture and jam, finishing with sour
3. Line each case with a disc of baking Top with another tray and place cans cream mixture. Smooth the surface.
paper. Fill with pastry weights or rice. on top. Place in the fridge for 4 hours 4. Bake for 1 hour or until a skewer
Bake for 8 mins. Remove paper and or overnight to develop the flavours. inserted in the centre comes out
weights or rice. Bake for 5 mins or until 5. Preheat oven to 180°C. Remove cans clean. Set aside in the pan for 10 mins
light golden. Reduce oven to 150°C. and top baking tray from loaf. Bake for before transferring the cake to a wire
4. Place asparagus and peas in a small 30 mins or until just heated through. rack to cool completely.
heatproof bowl. Pour over enough 6. Cut the loaf into slices. Serve warm 5. To make the raspberry-lime icing,
boiling water to cover. Set aside for or at room temperature. strain the raspberries through a fine
30 secs. Refresh under cold water. Drain. PER SERVE sieve into a bowl. Discard solids. Add
5. Divide asparagus mixture, salmon Energy 2610kJ/624 Cals (30%) Protein 25g (50%)
Fat 33g (47%) Sat Fat 8g (33%) Sodium 1446mg (72%)
the icing sugar and enough lime juice
and cheddar among pastry cases. Whisk Carb 48g (15%) Sugar 8g (9%) Dietary Fibre 15g (50%) to the raspberry in the bowl to make a
eggs, cream and dill in a jug. Season. SERVE WITH mixed salad leaves runny paste. Use a flat-bladed knife to
Pour the egg mixture around salmon spread the mixture over the top of the
mixture in pastry cases. Bake for 20 mins cake, allowing it to drip down the sides.
or until filling is just set. Set aside to cool. QUICK FIX Set aside for 30 mins to set.
6. Serve warm or at room temperature. 6. Transfer the cake to a serving plate.
*Selected stores only.

Handy Coles Deli

PER QUICHE Large Premium Cut into slices to serve.
Energy 1189kJ/284 Cals (14%) Protein 9g (18%)
Fat 20g (29%) Sat Fat 11g (46%) Sodium 246mg (12%)
Entertaining Platter PER SERVE
Energy 1922kJ/460 Cals (22%) Protein 4g (8%)
Carb 17g (5%) Sugar 1g (1%) Dietary Fibre 1g (3%) has olives, cheese Fat 24g (34%) Sat Fat 16g (67%) Sodium 286mg (14%)
SERVE WITH dill sprigs, shaved asparagus and cured meats. Carb 58g (19%) Sugar 43g (48%) Dietary Fibre 2g (7%)
and vine-ripened cherry tomatoes SERVE WITH raspberries and lime zest

CLS0919p078 78 8/8/19 3:04 pm

 Food for friends

THIS FUSS-FREE Raspberry &

CAKE IS PERFECT Coconut Sour

Cream Cake
FOR PICNICS – IT’S
EASY TO SERVE
AND EAT, AND
STILL LOOKS
OH-SO PRETTY.
*Selected stores only.

#colesmag 79

CLS0919p079 79 8/8/19 3:04 pm

 Food for friends

LOSE THE BOOZE

To make the
margarita mix
without alcohol,
swap the tequila
and triple sec for
250ml lemonade
or mineral water.

STRAWBERRY MARGARITAS
Serves 12 Prep 10 mins (+ cooling & chilling time) Cooking 10 mins

10 cups (2.5L) chilled lemonade 1. To make the margarita mix, combine triple sec and lime juice. Stir to combine.
Ice cubes, to serve the strawberries and sugar in a medium Transfer to an airtight container and
Lime slices, to serve saucepan over medium heat. Cook, place in the fridge to chill.
Sliced strawberries, to serve stirring occasionally, for 5-7 mins or 3. Combine the margarita mix and
Margarita mix until the strawberries release their juices lemonade in a jug. Add ice cubes, lime
500g fresh or frozen strawberries and mixture thickens. Cool slightly. slices and sliced strawberry. Stir well
¼ cup (55g) caster sugar 2. Transfer the strawberry mixture before dividing among serving glasses.
½ cup (125ml) tequila to a blender and blend until smooth. PER SERVE WITHOUT SLICED FRUIT
Energy 570kJ/136 Cals (7%) Protein 0.3g (1%)
½ cup (125ml) triple sec Strain through a fine sieve into a large Fat 0g (0%) Sat Fat 0g (0%) Sodium 37mg (2%)
¼ cup (60ml) lime juice jug. Discard solids. Add the tequila, Carb 25g (8%) Sugar 25g (28%) Dietary Fibre 1g (3%)

80 coles.com.au

CLS0919p080 80 8/8/19 3:04 pm

20601477AA 2019-08-08T15:32:01+10:00

BEAT
SENSITIVITY
PAIN

Clinically proven relief

at 60 seconds1*
 
   
    
(max twice per day) for 1 minute.
Reference: 1. Seong, et al. J. Dent. Res. 2017;96 (Sp Iss A):215.

Always read the label. Follow the directions for use.

If symptoms persist talk to your health professional.
Trade marks are owned by or licensed to the GSK group of companies. CHANZ/CHSENO/0100/19
20486587AA 2019-07-02T08:06:38+10:00

NEW
NEW
W

US IN
AI SLE
I N THE FI ND
CHI P
THE
E ISLE
FIND M CU IT A
BI S
Nacho cheese salsa not available in all stores
 Promotion

Pick a platter
Delicious Picky Picky Peanuts are
great on their own and perfect for
entertaining boards too.

Picky Picky
Mitey Aussie
Peanuts

Picky
Picky Savoury
Honey
Roasted
Peanuts

Picky Picky
Sweet Chilli
& Lime
Flavoured
Peanuts

More-ish Picky Picky Made from 100 per cent Enjoy the zesty, chilli kick
Mitey Aussie Peanuts Aussie peanuts, Picky in Picky Picky Sweet
are rich in good fats Picky Savoury Honey Chilli & Lime Flavoured
(monounsaturated) Roasted Peanuts have Peanuts – they contain
and have that classic a great salty-sweet taste, nothing artificial. Try
Vegemite flavour. perfect with soft cheese. them with crunchy veg.

CLS0919p083 83 8/8/19 2:54 pm

 Party
PageFood
tag

Footy food
IT’S GAME ON FOR FINALS TIME.
WITH THESE EASY-TO-SERVE
SHARE PLATES AND CUPCAKES,
YOU WON’T MISS A SECOND
OF THE ACTION.
Recipes & food preparation Sarah Hobbs Photography Steve Brown Styling Emma Knowles

Spicy Wings
with Blue
Cheese Sauce
(see recipe p88)

#colesmag 85

CLS0919p085 85 8/8/19 4:00 pm

 Party food

LOADED SWEET POTATO FRIES Serves 6 as a light meal Prep 15 mins Cooking 30 mins

750g pkt frozen sweet potato chips 1. Preheat oven to 220°C. Line a large 3. Meanwhile, combine the tomato,
1 tbs taco seasoning baking tray with baking paper. Arrange onion, coriander and lime juice in
400g can black beans, rinsed, drained the sweet potato chips in a single layer a medium bowl.
1½ cups (180g) coarsely grated on the lined tray. Sprinkle with the taco 4. Transfer the chip mixture to a
tasty cheddar seasoning. Bake for 15 mins. Turn the serving bowl. Top with the tomato
350g mixed tomatoes, chopped chips over. Bake for a further 10 mins mixture and avocado. Season.
½ red onion, finely chopped or until crisp and heated through. PER SERVE
2 tbs coriander leaves 2. Sprinkle black beans and cheddar Energy 1936kJ/463 Cals (22%) Protein 15g (30%)
Fat 24g (34%) Sat Fat 8g (33%) Sodium 1209mg (60%)
1 tbs lime juice evenly over the chips on the tray. Bake Carb 43g (14%) Sugar 14g (16%) Dietary Fibre 11g (37%)
1 ripe avocado, stoned, peeled, sliced for 5 mins or until the cheddar melts. SERVE WITH lime wedges

QUICK FIX
Top Coles Mexico
Corn Tortilla Chips
250g with beans,
salsa and sour
cream for speedy,
fuss-free nachos.

86 coles.com.au

CLS0919p086 86 8/8/19 4:00 pm

 Page tag

Sports Ball
Chocolate
Cupcakes (recipe
over page)

CHOCOLATE CUPCAKES ARE A FAN FAVOURITE

– SCORE YOURSELF BONUS POINTS WITH A FUN
ASSORTMENT OF SPORTS BALL TOPPINGS.

#colesmag 87

CLS0919p087 87 8/8/19 4:00 pm

 Page tag
Party food

SPICY WINGS WITH SPORTS BALL NOW DECORATE

BLUE CHEESE SAUCE CHOCOLATE CUPCAKES To decorate the cupcakes,
Serves 6 as a starter Prep 10 mins Makes 18 Prep 40 mins start by making royal icing.
Cooking 45 mins (+ cooling time) Cooking 25 mins Whisk 1 Coles Australian Free
Range Egg white* and 1 tsp
¼ cup (60ml) maple syrup 100g dark chocolate, lemon juice in a medium bowl.
2 tbs tomato sauce coarsely chopped Gradually add 11/2 cups (240g)
2 tsp smoked paprika 125g butter, softened pure icing sugar, stirring well
1 tsp ground cumin 1¼ cups (275g) caster sugar after each addition, until the
1 tsp dried oregano 3 Coles Australian Free Range Eggs mixture is smooth. Now follow
1 tsp onion salt 1½ cups (225g) self-raising flour these decorating ideas.
1kg Coles RSPCA Approved ½ cup (75g) plain flour
Australian Chicken Wings ¼ cup (25g) cocoa powder • Baseballs Roll out a 500g pkt
Blue cheese sauce 400g tub Betty Crocker Creamy Coles Ready-To-Roll White Icing
150g soft blue cheese Deluxe Chocolate Frosting on a clean work surface dusted
¼ cup (75g) mayonnaise with icing sugar to a 2mm-thick
¼ cup (60ml) buttermilk 1. Preheat oven to 180°C. Line 18 holes disc. Use an 8cm round cutter
¼ cup (60g) sour cream of two ½-cup (125ml) muffin pans with to cut discs from the icing.
2 tbs finely chopped chives paper cases. Place on the cupcakes. Tint the
1 tbs finely chopped dill 2. Place chocolate and 1 cup (250ml) royal icing with red liquid food
water in a small saucepan over low colouring. Place in a piping bag
1. Preheat oven to 200°C. Line

the elderly and people with compromised immune systems do not consume raw egg.
heat. Cook, stirring, for 5 mins or until fitted with a 1mm plain nozzle.

*This recipe uses raw egg. We recommend that pregnant women, young children,
a roasting pan with baking paper. the chocolate melts and mixture is Pipe over the cupcakes.
Combine the maple syrup, tomato smooth. Set aside to cool. • Footballs Tint the white
sauce, paprika, cumin, oregano and 3. Use an electric mixer to beat the ready-to-roll icing brown with red,
onion salt in a large bowl. Add the butter and sugar in a large bowl until blue and yellow food colouring
chicken and toss to combine. pale and creamy. Add the eggs, 1 at before rolling out. Decorate the
2. Arrange the chicken mixture in a time, beating well after each addition. cupcakes with white royal icing.
a single layer in the lined pan. Bake, Add the combined flour and cocoa • Tennis balls Tint the white
turning occasionally, for 40-45 mins powder and stir until just combined. ready-to-roll icing lime green with
or until the chicken is golden brown Add the chocolate mixture. Stir to green and yellow food colouring
and cooked through. combine. Spoon the mixture evenly before rolling out. Decorate the
3. Meanwhile, to make the blue cheese among the paper cases. cupcakes with white royal icing.
sauce, place the cheese, mayonnaise, 4. Bake the cupcakes for 20 mins or • Basketballs Tint the white
buttermilk and sour cream in a food until a skewer inserted in the centres ready-to-roll icing orange
processor and process until smooth. comes out clean. Transfer the cupcakes with red and yellow food
Transfer the mixture to a serving bowl. to a wire rack to cool completely. colouring before rolling out.
Stir in the chive and dill. Season. 5. Spread a little of the chocolate Decorate the cupcakes with
4. Arrange chicken on a serving platter frosting over the top of each cupcake, chocolate writing icing.
and serve with the blue cheese sauce. then decorate them following the • Cricket balls Swap the
PER SERVE tips opposite. white ready-to-roll icing for Coles
Energy 2634kJ/630 Cals (30%) Protein 33g (66%) Ready-To-Roll Red Icing. Decorate
Fat 51g (73%) Sat Fat 18g (75%) Sodium 795mg (40%) PER SERVE
Carb 11g (4%) Sugar 11g (12%) Dietary Fibre 1g (3%) Energy 1284kJ/307 Cals (15%) Protein 4g (8%) cupcakes with white royal icing.
Fat 13g (19%) Sat Fat 8g (33%) Sodium 206mg (10%)
SERVE WITH chopped chives and dill sprigs Carb 44g (14%) Sugar 31g (34%) Dietary Fibre 1g (3%)

88 coles.com.au

CLS0919p088 88 8/8/19 4:00 pm

20567240AA 2019-08-04T09:11:33+10:00
20486775AA 2019-07-31T08:12:22+10:00

NEW
NEW
W

*GARLIC BREAD AVAILABLE WHILE STOCKS LAST

 Promotion

Match perfect From beers and spirits to sparkling wines, Liquorland has all
the drinks you need to celebrate the footy finals in style.

A SWEET CHOICE PERFECTLY CRISP THE ALL-ROUNDER SMOOTH OPERATOR GOLD CLASS
Infused with the For a great-tasting A real crowd-pleaser, Pre-mixed and in a A refreshing sparkling
natural sweetness brew, try Coopers Goat Lager has can for convenience, white with a dry finish,
of raspberries Dry. It’s fine-filtered aromas of tropical Jim Beam Bourbon Sensi Prosecco DOC
and strawberries, for a pleasantly crisp fruit and floral hop Whiskey with Cola is 18K Gold is a lively
Gordon’s Pink Gin and bitter finish, and flavours that mellow a sweet, ultra-smooth drink that makes any
is rounded out with is low in carbs making out to a crisp, fresh drink that blends two occasion feel extra
hints of juniper and it a refreshing choice finish. It’s a great classic flavours. Serve special. It has hints of
tart redcurrant. Try with food. Serve it choice for anyone it straight and chilled pear and apple paired
it with tonic, sliced extra-cold with your who enjoys a clean, so you don’t miss a with the sweetness
strawberries and mint. favourite footy snacks. well-balanced beer. second of the action. of stone fruit.

Some products may not be available in all stores.

CLS0919p091 91 8/8/19 3:09 pm

 Clean & fresh
BAT

Now’s the time to get your home in tiptop shape. These great
buys from Coles will deliver an easy and effective spring-clean.

KITCHEN CLEANING
Keep your kitchen mess-free

*In line with Finish’s commitment to remove phosphates – all Finish tablets are phosphate free. ^Tolyltriazole/benzotriazole and methylglycinediacetic acid.
and in pristine condition

†Wipe fibres will biodegrade under certified commercial or council conditions only. ‡E.coli, S.aureus. Always read the label. Follow the directions for use.
thanks to these products.

1. New Finish Powerball 0% Dishwashing Tablets are free from phosphates*, perfume and unnecessary additives^. 2. Looking
for the trusted Dettol protection but with biodegradable fibres†? Try Dettol Multipurpose wipes – they’re made with 100%
plant-based fibres. 3. Morning Fresh Soft Hands Dishwashing Liquid provides a thorough clean while being gentle on your
hands. 4. Coles Non-Scratch Scourers Cellulose Sponges have a gentle scouring pad to remove grease, plus an absorbent
sponge for easy cleaning. 5. With a food-safe formulation, McLintocks Vanilla Fresh spray is ideal for use in the fridge and
cupboards. 6. Cut through grease and remove stains easily using Ajax Spray N’ Wipe Charcoal & Lime Multipurpose Cleaner.

CLS0919p092 92 8/8/19 2:13 pm

 Promotion
BATHROOM CLEANING
With these heroes on hand,
your bathroom will always be
hygienic and looking its best. HANDY GRIP TECHNOLOGY
Coles Silver Lined Gloves
glide easily on and off hands.
They’re also water repellent
and quick to dry, for better
grip in all conditions.
EASY TO USE
Keep surfaces looking
spotless by using
Dettol Multipurpose
wipes. They’re tough on
germs and made with
100% plant-based fibres.
*In line with Finish’s commitment to remove phosphates – all Finish tablets are phosphate free. ^Tolyltriazole/benzotriazole and methylglycinediacetic acid.
†Wipe fibres will biodegrade under certified commercial or council conditions only. ‡E.coli, S.aureus. Always read the label. Follow the directions for use.

PLEASANT FRAGRANCE
New Harpic Platinum
Pro-Shield Marine Explosion
toilet cleaner provides
long-lasting protection
by preventing stain build up
and killing 99.9% of germs‡.

NATURAL PICK
Made without harmful
chemicals, Earth
Choice Rapid Clean
is tough on bathroom
grime and gentle
on waterways.

CLS0919p093 93 8/8/19 2:13 pm

 Planning
a trip?
Enjoy no international transaction fee and
collect flybuys points while you travel.

Coles Credit Cards

Fees and charges, terms and conditions apply. flybuys points awarded for using a Coles Mastercard linked to your flybuys membership are in addition to flybuys points awarded by flybuys partners. The number of flybuys
points awarded is calculated by reference to the Australian dollar amount of the transaction. flybuys points will be allocated by flybuys in accordance with the flybuys terms and conditions. An eligible spend is an Eligible
Transaction as defined in the Coles Mastercard Rewards Terms and Conditions www.coles.com.au/mastercard-important-information and means any purchase excluding (but not limited to) Cash Advances, Balance Transfers,
Special Promotions, BPAY payments, purchases of foreign currency and travellers cheques, transactions made in operating a business, payments to other Citi accounts, bank fees and charges, transactions made using flybuys
points and government related transactions. Government related transactions include transactions with government or semi government entities, or relating to services provided by or in connection with government (for example
but not limited to transactions made at Australia Post, payments to the Australian Taxation Office, council rates, motor registries, tolls, parking stations and meters, fares on public transport, fines and court related costs).Whether
or not a transaction is an Eligible Transaction will be determined based on information provided either by the merchant or the relevant financial institution. Standard flybuys Terms and Conditions apply, see flybuys.com.au. The
International Transaction Fee for Retail Purchases is waived on the Coles Rewards Mastercard, however any Cash Advance in foreign currency, or a Cash Advance made outside of Australia, will continue to incur an International
Transaction fee of 2.50% of the transaction value when converted to Australian dollars, plus any other fees applicable to an International Cash Advance from the date of the transaction. The Coles Rewards Mastercard received
Canstar’s 5-Star Rating for Outstanding Value Travel Credit Card in both Occasional Traveller and Regular Traveller profiles in 2018.
 FIND
What’s inPage
store?
tag

»»LOVE»»»
BUY
REFRESH YOUR WEEKLY
SHOPPING LIST WITH THESE
GREAT BUYS HIDING IN THE

FUSS-FREE
AISLES AT COLES.

gourmet
Whether you’re entertaining or whipping
up a casual brekkie, you can’t go past
Coles Smoked Salmon Thinly Sliced
250g*. As well as being responsibly sourced,
the salmon has a smooth taste and texture.
Add it to grazing platters or enjoy it on
crusty bread with cream cheese.

MUST LOVE PLANT-BASED

MANGOES
It’s that wonderful time of year
again – new-season Aussie-grown
Kensington Pride mangoes will arrive
PICK
Ready to barbecue? Pick up Coles Nature’s
Kitchen Original Meat-Free Sausages 270g
at Coles this month. These mangoes
(6 pack) from the meat department at Coles.
ripen before reaching a solid golden
The vegan snags hold their shape during
*Not available in Tas.

colour, so even when they look a little

cooking and have a great taste and texture.
green on the outside they’re perfectly
They’re also a good source of protein and fibre
sweet and juicy inside. Enjoy them as
and contain no artificial colours or flavours,
a snack, or in salads and desserts.
plus they have a 4 Health Star Rating too.

#colesmag 95

CLS0919p095 95 8/8/19 2:18 pm

 What’s in store?

HOT NEW CHOC

Looking for a treat to hit the sweet spot?
New Coles Belgian Chocolate 200g is now
at Coles in four delicious varieties: milk, dark,
white and hazelnut. Each block of indulgent
chocolate is made using UTZ-certified cocoa

Help Restore
and contains no artificial colours or flavours.

Digestive Balance

Words Sarah Geelan Photography Cath Muscat Styling Michelle Noerianto Food preparation Max Adey
We will
GUAC YOU
Here’s the best way to ensure
your avo dip is topnotch: add
Probiotics are good bacteria that live in your digestive Coles Mexico Guacamole Mexican
system and help maintain digestive balance & support a Spice Mix 30g. The seasoning mix
healthy immune system. is a blend of lime, chilli, garlic and
Nature’s Way Restore Probiotic range helps balance the coriander seeds, and makes an
levels of good bacteria in your digestive system that are instant flavour boost. Stir it into
often disrupted by everyday lifestyle factors to help you mashed avocado for everyone’s
feel good inside and out. favourite Mexican side.

ALWAYS READ THE LABEL.

FOLLOW THE DIRECTIONS
FOR USE.
CHC73430-0219

CLS0919p096 96 8/8/19 2:18 pm

 NO ORDINARY ISLAND.
GREAT VALUE NO ORDINARY CHEESE.
& ORGANIC KING ISLAND IS A SPECIAL PLACE, NESTLED AMONGST
The plant-based milk varieties
available in stores just got bigger THE WAVES IN THE BASS STRAIT, IN THE PERFECT
– and tastier – thanks to new Coles MICROCLIMATE FOR CHEESEMAKING. 
Organic Oat Milk Unsweetened 1L.
This dairy-free alternative is made
in Australia and contains no added
TAKE OUR STOKES POINT SMOKED CHEDDAR, MADE
sugar or cholesterol. It’s fortified FROM FRESH MILK FROM A HANDFUL OF FARMS ON THE
with calcium too – enjoy it in ISLAND, THEN NATURALLY SMOKED WITH AUSTRALIAN
smoothies or with cereal or muesli.
TIMBER IN OUR KING ISLAND SMOKEHOUSE.

ONE BITE AND WE THINK YOU’LL AGREE, IT TAKES

A SPECIAL PLACE TO MAKE A SPECIAL CHEESE.

MORNING
CHOICE
Wake up to a smooth, rich
cuppa thanks to new Coles
Urban Coffee Culture Brazil
Single Origin Capsules
(10 pack). They’re made
using Rainforest Alliance
Words Sarah Geelan Photography Cath Muscat Styling Michelle Noerianto Food preparation Max Adey

Certified coffee beans, and

are compatible with Nespresso
machines – pop one in and
enjoy a well-balanced brew
with hints of chocolate.

GREAT AUSSIE BBQ

Feeding a crowd during footy finals time? The
hard work is done for you thanks to Coles Australian
Beef BBQ Pack 1kg (12 pack). The great-value pack
contains eight sausages and four burger patties,
all made using no added hormone Aussie beef.
Find it in the meat department.

AVAILABLE IN SELECTED STORES ONLY.

CLS0919p097 97 8/8/19 2:18 pm

 What’s in store?

ON A
ROLL
Tasty sandwiches start with
new Coles Bakery Soft Seed
Rustic Rolls (4 pack)*.
They have a crisp crust
and soft centre, the right
amount of seed mix, and
are finished with a dusting
of Aussie flour. They’re a
great choice for everything
from work lunches to barbecues.

Oh là là
Here are 10 great reasons to head to your local store:
Coles Macarons (10 pack)*. With five irresistible
flavours – vanilla, chocolate, pistachio, raspberry and
salted caramel – these iconic French-style biscuits are
great for sharing or when you need a little treat.

HANDY
NEW BUY
Refresh your routine with
KOi Relaxing Hand Wash
Jasmine & Sandalwood
500ml. Formulated with
natural essential oils, the
hand wash contains no
EDTA or parabens and
*Selected stores only.

no SLES or SLS. It’s

enriched with Australian
lilly pilly too and has a
beautiful floral fragrance.

CLS0919p098 98 8/8/19 2:24 pm

20601497AA 2019-08-05T13:16:29+10:00
 Little helpers
You’ll find all kinds of amazing essentials for both you and bub in
the baby aisle at Coles. Get started with these great new buys.

KIND & GENTLE

Enriched with soothing aloe, chamomile
and pomegranate extract, Rascal + Friends
Sensitive Wipes are pH balanced and
EASY CLEAN
dermatologically tested to ensure
There’s no
they’re suitable for delicate skin.
more powdery
mess with CUB
Cornstarch
Liquid Talc. It
absorbs excess
moisture and is
dermatologically
tested for
sensitive skin.

BATHTIME PICKS
HEAVENLY SCENT Designed for brand-new bubs, new
With coconut oil, Huggies Thick Baby Wipes Johnson’s CottonTouch Newborn
are thick, soft and absorbent. Dermatologically Face & Body Lotion and Wash &
tested and pH balanced, these lightly Shampoo are blended with cotton
fragranced wipes are now available in for an ultra-light, velvety feel.
a new 400-pack refill too, for better value.

BUY IN BULK
Stock up on larger
packs and refills of your
favourite products to
ensure you always have
bath and change time
essentials at hand.

CLS0919p100 100 8/8/19 3:08 pm

 Promotion

PEACE OF MIND
A slim design
with a super-soft
absorbent bamboo
core make these New
Beginnings Ultra-Thin
Bamboo Nursing
Pads a great choice
for busy mums.

STRONG & RELIABLE PUMP IT UP

Dermatologically tested Safe for head-to-toe
Curash Fragrance Free use on newborns,
Baby Wipes are gentle Cetaphil Baby Gentle
on babies’ skin and come Wash & Shampoo
EASY in a 240-wipe value pack now comes in a handy
CLEAN-UPS for added convenience. 400ml pump bottle.
To help prevent spills
and food throwing,
go for bowls and
cups with silicone or
suction bases that
grip to surfaces.
FEEDING TIME SAVE OUR SPILLS GO WITH THE FLOW
Great for self-feeding Enjoy less mess with The NUK First Choice+ Baby
bubs, The First Years the new Tommee Tippee Bottle features a naturally
Inside Scoop Suction No Knock Cup. Made for shaped teat that’s highly
Bowl has a curved rim tots aged 18 months and accepted by babies for relaxed
to help keep food on up, it features CleverGrip drinking, just like breastfeeding.
their spoon as they technology to help
scoop from the bowl. minimise mealtime spills.

CLS0919p101 101 8/8/19 3:08 pm

 »» »»
MADE FROM EXTRAS COLES IS SUPPORTING SICK

80%LED KIDS IN AUSSIE HOSPITALS,

AND YOU CAN HELP.

RECYC Proceeds from

PLASTIC
Mum’s Sause
will help kids
in hospitals.

CURING HOMESICKNESS,
ONE MEAL AT A TIME

T
here’s nothing like the feeling that comes from
a delicious home-cooked dinner. For kids in
hospitals across Australia, it’s the comfort of
a favourite meal that can make a real difference.
STILL STRONG Children and young people account for one million
hospital admissions each year in Australia and 50 per
STILL DURABLE cent of these children will experience moderate to
severe homesickness during this time. Homesickness
doesn’t just mean missing their parents – it’s also
longing for pets, friends and home-cooked meals.
Coles has partnered with Curing Homesickness,
a campaign that aims to get sick kids home from
hospital sooner or help make their hospital stay easier.
Together, they’ve created Mum’s Sause – a delicious
sauce with no added sugar – to help sick children in
hospitals. Funds from each jar sold will be donated
to a hospital in the state or territory in
which it was purchased.

HOW YOU CAN HELP

Pick up Coles Mum’s Sause Bolognese
500g – 50 cents from each jar sold will
help support kids in Aussie hospitals. Go
to curinghomesickness.org for more info.

www.multix.com.au

CLS0919p102 102 8/8/19 3:58 pm

20486763AA 2019-07-31T08:54:00+10:00
Coles_ECORange 2019-07-26T10:01:49+10:00

Cleaner for our earth

Coles Green Choice cleaning range is made with
plant based ingredients, natural fragrance oils,
no artificial colours or preservatives and recyclable
packaging. So while you take care of messes with our
multi-purpose cleaner and bathroom cleaner, you’ll
also be helping take care of the environment.
 ON THE MENU

This month’s

RECIPES
STARTERS, SIDES & LIGHT MEALS Rosemary Roast Lamb���������������������������� 24
Salmon with Strawberry
Chargrilled Vegetable & Basil Salsa��������������������������������������������� 14
& Prosciutto Loaf�����������������������������������78 Spicy Korean-Style Chicken Tacos����� 50 THE MAGAZINE TEAM
Fruity Antipasto Skewers������������������������74 Spring Carbonara�������������������������������������� 42 Editor-in-Chief Julie Lee
Loaded Sweet Potato Fries������������������� 86 Unique Fried Rice������������������������������������� 24 Creative Director Sophia Park
Deputy Editor Sally Paine
Salmon & Asparagus Vegetarian San Choy Bow��������������������� 36 Art Directors
Mini Quiches��������������������������������������������78 Zucchini Corn Fritters with Bacon����� 56 Sharon Brown & Jennifer Reyes
Chief Sub Editor Sarah Geelan
Smoked Ocean Trout & Food Editor Sarah Hobbs
Cream Cheese Pastries*���������������������� 71 Assistant Food Editor Emma Braz
Branded Content Manager Helen MacDougall
Spicy Wings with
Blue Cheese Sauce������������������������������� 88
DRINKS & SWEET THINGS Digital Designer Natasha Kadir
Digital Producer Sophie Fisher
Junior Designer Caitlin Gallagher
Easy Ice Cream Pops����������������������������� 106 Content Coordinator Sophie Zielinski
Gluten-Free Strawberry
Photography James Moffatt Styling Bhavani Konings *Promotional recipe. †It’s important to adjust this kilojoule level to meet
your specific needs, which may be higher or lower than 8700kJ depending on age, gender, height, weight and activity levels.

Account Manager Teagan Barr

Cheesecake Slice�����������������������������������32
MAIN MEALS Panna Cotta with
Administration Assistant Melinda Woods
Editorial Enquiries (02) 8114 8975
Please consult a dietitian or your GP for personalised advice if you are unsure as to how to interpret this information.

[email protected]
BBQ Chicken Salad Roasted Strawberries��������������������������� 14
with Strawberries�����������������������������������32 Raspberry & Coconut National Advertising Manager
Sour Cream Cake�����������������������������������78 Gillian Cornu 0403 989 105
Beef & Basil Stir-Fry with Advertising Sales Manager
Black Bean Sauce��������������������������������� 46 Sports Ball Chocolate Cupcakes��������� 88 Jacques Cornu 0410 316 868
Chargrilled Steak with Strawberry Cake with Production Manager Chrissy Fragkakis

Beetroot Salad��������������������������������������� 56 Champagne Buttercream�������������������10

Chicken Parmigiana with Strawberry Cheesecake
Green Beans�������������������������������������������� 42 Banana Bread������������������������������������������ 16
Creamy Sun-Dried Tomato Strawberry Margaritas����������������������������� 80
Published by Medium Rare Content Agency
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Suite 58, 26-32 Pirrama Rd, Pyrmont,
Easy Lamb Skewers with Unicorn Cupcakes������������������������������������� 24 NSW 2009 for Coles Supermarkets
Greek-Style Salad���������������������������������60 Australia Pty Ltd, ABN 45 004 189 708,
800 Toorak Rd, East Hawthorn, Vic 3123.
Easy Teriyaki Prawn Noodle Bowls���� 26 © 2019 All rights reserved.
Greek-Style Lamb & Barley Bowl��������60 NUTRITIONAL INFORMATION Please forward any queries or feedback to:
Green Chicken Curry Filo Pie��������������� 42 The percentage daily intake information Coles Customer Care Dept, Att: The Coles
Mag team (Coles Magazine September issue),
Green Shakshuka��������������������������������������� 50 on our recipes is calculated using these PO Box 480, Glen Iris, Vic 3146. Call toll-free:
reference values for an average adult†. 1800 061 562. Website: www.coles.com.au
Italian-Style Chopped Salad����������������� 67 You can view the Coles Group Ltd Privacy
Policy at www.coles.com.au. Products
Moroccan-Style Pork with PER SERVE featured in the magazine are on offer while
Pumpkin & Couscous��������������������������� 50 Energy 8700kJ Protein 50g Fat 70g Sat Fat 24g Carb stocks last. Non-food not available in all
310g Sugars 90g Dietary Fibre 30g Sodium 2000mg stores. Coles reserves the right to limit sale
One-Pan Creamy Salmon quantities. Some products or varieties
featured may not be available in all stores
with Zoodles������������������������������������������� 56 and some products pictured may have
Prawn Noodle Salad with RECIPE INFORMATION additional varieties available. Prices shown
are Coles prices at the time of publication
All Coles magazine recipes are tested in a and some prices listed may vary in regional
Soy Dressing������������������������������������������� 68 areas. The offering in this magazine is not
conventional oven. If you have a fan-forced oven,
Ravioli Pasta Salad with reduce the temperature by 20°C. Nutritional
available at Coles Express or Coles Central
stores. Not all products available at Coles
Gazpacho Dressing�������������������������������37 analysis is an estimate, based on average values, Online. Prices available from 5/9/19 to
2/10/19 (excludes liquor). Recipe costings are
Roast Lamb with using Coles branded products where possible, based on quantities used per recipe serve,
Warm Potato Salad�������������������������������32 to allow you to make informed decisions. It excluding pictured drinks unless otherwise
excludes ‘to serve’ and ‘serve with’ suggestions indicated, and are based on correct prices at
Roasted Carrot & Pumpkin Salad������� 68 the time of going to print. Prices may vary
and is given as general information only. If you between stores. Pricing is to be used as
Roasted Cauliflower have specific dietary requirements, you are a guide only. This publication is not for sale.
& Chorizo Salad������������������������������������� 68 advised to consult your health professional.

#colesmag 105

CLS0919p105 105 8/8/19 2:20 pm

Give it a go

don’t make it!

THESE PARTY TREATS USE JUST 3 INGREDIENTS AND ARE
SO EASY TO MAKE – SIMPLY LAYER, FREEZE AND ENJOY.

Recipe Sarah Hobbs Photography Rob Palmer Styling Julz Beresford Food preparation Kerrie Ray
EASY ICE CREAM POPS
You don’t need fancy moulds to
whip up these fun iceblocks.
ACE THE BASE
Process a 137g pkt Oreo Original
in a food processor until finely
crushed. Add 20g melted butter.
Process until combined. Press into
base of a greased 22cm square
cake pan. Freeze for 10 mins.
LAYER IT UP
Separate 2L softened neapolitan
ice cream into 3 bowls. Spread
each ice cream over biscuit base,
freezing for 10 mins between
layers. Add 16 iceblock sticks at
even intervals. Freeze for 2 hours.
Cut into squares to serve.

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#colesmag

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