JUNE 2014

Free

australia’s no.1 food magazine

WINTER

COMFORTS

• family roasts • Slow-cooking favourites • classic soups

Lemon garlic roast chicken, page 23

Don’t miss Heston Blumenthal’s exciting new range in store now

1950-1959

GROWING, LEARNING, INNOVATING

F

Coles went to great heights to hand out showbags at the Sydney Royal Easter Show in 1957.

rom the time that GJ Coles founded the company in 1914, the Coles business was marked by fresh thinking and a sense of innovation. Even as a young man working in his father’s store in country Victoria, GJ shook things up by introducing sales catalogues and making a display of sale goods on a table in the centre of the shop. That sense of originality and a drive for modernisation was shared by GJ’s brothers, including Edgar Barton Coles, known as EB. EB took the reins of the company in 1944 and would remain as managing director for 23 years, overseeing a period of huge expansion for the company. By the mid-50s, Coles stores were converting into the self-service stores which would set the standard for supermarkets into the 21st century. By the end of the decade, the company had shifted course from its origins as a variety store and set its sights on becoming Australia’s most significant food retailer, with all the new logistics, warehousing and distribution systems required for such a challenge.

1950

1951

1952

Petrol rationing ended, a decade after its introduction in WWII. The youngest of the Coles brothers, Edgar Barton, now head of the business, actively pursued national growth. The decade began with Coles rapidly expanding into NSW, with the purchase of 16 Selfridges stores. Twisties, an iconic Australian snack food, was produced for the first time.

Under a Menzies government initiative, every school child in Australia received free milk daily. The program continued until 1973. Boilermaker Frank McEnroe’s Chiko Roll debuted at the Wagga Wagga Show. Coles’ presence in Victoria grew when it bought the 91 stores in the Foy & Gibson chain, bringing the total number of Coles stores across Australia to 250.

In February, King George VI died suddenly and his daughter, Elizabeth, was proclaimed Queen. Mervyn Victor Richardson developed a lightweight lawnmower and within two years he had sold 20,000 Victa mowers. The first Meals on Wheels delivery was made by a woman on a tricycle.

Over half a century later, Coles continues to innovate. The front-of-store checkouts that seemed so revolutionary in the 1950s are now being joined by truly self-service checkouts for the convenience of busy shoppers (and the delight of kids who get to scan their own groceries!). And the network of Coles food retail outlets pioneered in the middle of last 20th century is now vastly expanded by the reach of internet shopping through Coles Online, and a home delivery service that allows customers to choose their drop-off time within a two-hour delivery window. What’s more, Coles has developed the technology to connect the flybuys customer loyalty program and Coles Online, rewarding online shoppers with redeemable points and also allowing customers to add their favourite products instantly to their online shopping baskets. And, over the coming months and years, Coles will continue to grow with a rollout of Coles Superstores – capable of housing even more extensive ranges of fashion, homewares and baby and toddler products.

1953 After months of planning, Queen Elizabeth II was crowned at a coronation ceremony with more than 8000 guests in Westminster Abbey, London. The Korean War ended; more than 300 Australians were killed in service during the three years of military action.

1954

The “We’re Happy Little Vegemites” jingle aired on the radio for the first time. Queen Elizabeth II toured the nation for the first time as monarch. During her 58 days travelling around Australia, the Queen and her husband Philip visited 57 cities and towns.

NEXT ISSUE

DID YOU KNOW

The Coles story continues as we look back at Australia from 1960–1969.

Through the 1950s meat-andthree-veg graced most dining tables. But with the arrival of migrants, food tastes slowly began to change. By the late 1950s, a move towards fresher produce began to take place, as did the gradual proliferation of delicatessens serving salami, pickled gherkins and wait for it... even garlic! Coles embraced the new “coffee culture” that arrived in Australia and opened a range of Espresso Bars.

Coles celebrates the 1956 Olympic Games held in Melbourne.

Treat your family - 1950s style! Domestic refrigerators took off in the ‘50s – by 1955, 77% of homes in Brisbane, 83% in Sydney and 67% in Melbourne owned one.

1955 In December, Melbourne saw the stage debut of Barry Humphries’ Edna Everage, in a skit called “Olympic Hostess”. Australia’s population surged to 9.2 million.

1956

1957

1958

1959

The first self-service Coles store opened in Balwyn, Vic. AW Coles, Chairman of the Games Control Committee, played a key role in bringing the Olympic Games to Melbourne. The first television broadcast is transmitted on Sydney channel TCN-9. Birds Eye introduced the frozen fish finger to our tables.

Previously a radio quiz, Bob Dyer’s Pick a Box debuted on TV. Coles’ founder, GJ Coles, received a knighthood for his contributions to commerce and the community. Later in 1957, GJ’s brother KF Coles was honoured with knighthood for “services to charity and commerce” directly from Queen Elizabeth at London’s Buckingham Palace.

TV Week held the first awards show for the Australian television industry – the following year, they were held under the name of The Logies. Herb Elliott set a new record for the mile run at 3 minutes 54.5 seconds. In the last big business expansion of the decade, Coles purchased the Dickins group of self-serve grocery stores and became, with more than 300 outlets nationally, the country’s main grocery retailer. Peters launched Barney Banana ice-creams.

EB Coles became the third Coles brother to receive a knighthood. Coles grew further with the acquisition of Beilby groceries in South Australia. Australia’s population reached 10 million.

Photos bauer-media.com.au, the australian women’s weekly, mondelez International

In the mid-’50s French cooking was fashionable in Australia. Try Curtis Stone’s take on the French soufflé featuring the quintessential Aussie tropical fruit, the banana (see recipe on p54).

coles.com.au  3

It’s citrus season! See p21 for lemon ideas.

THIS MONTH, OUR EXPERTS ARE LOVING...

CURTIS STONE Superstar chef

“Watching the World Cup! It all kicks off on June 12, and I’ve put together some great dishes to enjoy in front of the TV.”

MATT SKINNER

Wine expert

“Cold weather. It’s the best excuse to explore Australia’s unique fortified wine styles. The sheer diversity on offer is incredible.”

p34 Flavour roasts with winter herbs such as thyme.

p31

Welcome

Planning is the key to domestic bliss, and this issue is full of thrifty ideas to help save you time in the kitchen, and make your shopping list go that little bit further. Take that Aussie favourite butternut pumpkin, in season now – it’s a versatile vegie that works across multiple dishes (see p27). Cooking at this time of year is all about comfort and, for me, there’s nothing more comforting than a roast. Get together for a family meal on Sunday, and then use the leftovers to make an easy dinner to enjoy during the week (p32). Hearty meals don’t have to take hours of prep either – just pop a heap of ingredients into the slow cooker in the morning, let it work its magic and enjoy a delicious meal in the evening (p42). As always, Curtis is on hand to help feed your family for under $10 (p53). And for smiley faces all round, whip up his 1950s-inspired roasted banana soufflés. That’s dinner sorted!

VANESSA HATTERSLEY

Nutrition expert

“Escaping the chilly weather and heading back to the UK to get married where, hopefully, I won’t be greeted by more chilly weather!”

Alex McDonald Publications Manager

Bauer Media pty limited Custom Media Editor Joanna Webber DEPUTY EDITOR Sally Paine CREAtIVE Director Sally Keane Art Director Fiona Parsons chief Sub editor Kyle Rankin food editor Lucy Nunes food photography Julie Crespel, Andy Lewis, Louise Lister, James Moffatt, Cath Muscat and Rob Palmer contributors Michelle Bateman, Marie-Hélène Clauzon, Annette Forrest, Yael Grinham, Jane Hann, Sarah Hobbs, Theressa Klein, Sarah Mayoh, Julia Richardson and Tracy Rutherford editorial/advertising co-ordinator Melissa Martin production manager Rachel Walsh advertising production Co-ordinator Talia Macri bauer media pty limited Custom Media Enquiries Amanda Evans (02) 9282 8521 Address 54 Park Street, Sydney, NSW 2000 www.bauer-media.com.au

4  coles.com.au

MY FAVOURITE RECIPE

national group Advertising Manager Gillian Cornu 0403 989 105 [email protected] sales Manager Jacques Cornu 0410 316 868 advertising designer Heather Armstrong executive general manager Niall Murphy Publishing Manager Nicola O’Hanlon National group sales manager Patricia Connolly Bauer Media PTY LIMITED chief executive officer Matthew Stanton director of sales Tony Kendall Published for Coles Supermarkets Australia Pty Ltd ABN 45 004 189 708 Toorak Rd, East Hawthorn, Vic 3123, by Bauer Media Pty Limited. ACN 053 273 546 54 Park St, Sydney NSW 2000. Printed by Hannanprint NSW, 55 Doody Street, Alexandria, NSW 2015. © 2014 All rights reserved. Coles supermarkets pty ltd PUBLICATIONS Manager Alex McDonald General Manager, Marketing Communications Simon McDowell

Go on… treat yourself to a cuppa with a nice big slice of pumpkin and pecan cake! Turn to p28 for the recipe.

Please forward any queries or feedback to: Coles Customer Care Dept, Att: Alex McDonald (Coles Magazine June issue), PO Box 480, Glen Iris, Vic 3146. Email: [email protected] Call toll-free: 1800 061 562. Website: www.coles.com.au To view Coles Group Ltd Privacy Statement, refer to the “Contact Us” section at www.coles.com.au. Products featured in the magazine are on offer while stocks last. Non-food not available in all stores. Coles reserves the right to limit sale quantities (except SA). Some products or varieties featured may not be available at all stores and some products pictured may have additional varieties available. Prices shown are Coles prices at the time of publication and some prices listed may vary in regional areas. The offering in this magazine is not available at Coles Express or Coles Central stores. Not all products available at Coles Online. Prices available from 05/06/14 to 02/07/14 (excludes liquor). Recipe costings are based on quantities used per recipe serve, excluding pictured drinks unless otherwise indicated, and are based on correct prices at the time of going to print. Prices may vary between stores. Pricing is to be used as a guide only. This publication is not for sale.

Birds Eye SteamFresh Vegetables & Cheese sauce combines perfectly steamed vegetables with a smooth, creamy cheese sauce. It’s the perfect partner to just about every meal, adding colour and flavour to main dishes like lamb cutlets, roast chicken or seared salmon – in a flash. Just place them in a microwave for 3½ minutes and you’re ready to feast.

50% OFF

Buy any Birds Eye SteamFresh Veg & Sauce and get a massive 50% off the price Coupon Conditions: This original coupon must be presented at the time of purchasing the qualifying product(s). Coupon is valid for one product only purchased at a Coles Supermarket between 28/05/14 until 08/07/14 and must be surrendered at point of purchase. Coupons that have been defaced, damaged, altered or have passed their expiry date are not valid. This offer is not valid at Coles Express, Coles Central and Coles Online. Not to be used in conjunction with any other offer. Whilst stocks last. No rainchecks. POS Instructions: 1. Customer must present coupon at the start of the transaction. 2. Scan promotional barcode. 3. Scan the product. 4. Write redeemed on coupon and put in drawer.

In this issue...

plus news

21 in season Make the most of season’s best: silverbeet, cauliflower and lemons

27 pumpkin Patch Enjoy full-flavoured pumpkin in these sweet and savoury dishes

32 2-for-1 roasts Warming winter roasts with fabulous ideas for leftovers

2  serving australia for 100 years The journey through the decades continues as we take you back in time with iconic images and fascinating facts from Australia’s 1950s 9 THIS MONTH AT COLES New products in store, brioche & butter pudding, healthy comfort-food swaps and more

39 READY IN 15... sides Stylish side dishes that take centrestage in just minutes

42 slow cooker Use this clever appliance to create tender and hearty winter meals

48 eat well A warm vegie salad that’s lowGI, gluten-free and full of protein

17 HESTON magic Coles launches an Australian first: gourmet meals from British celebrity chef Heston Blumenthal 63 On the shelf Find out what’s new in store and revisit some triedand-true favourites

DRINKS

62 WHAT TO DRINK Food and wine matches, what to eat with whisky, and World Cup cheer

style

50 food fixer Ward off winter blues with this comforting bowl of chicken soup

53 From curtis’s kitchen Chef Curtis Stone has new ways to feed your family for under $10

GUIDE TO MEASUREMENTS • Coles Magazine recipes use 59g eggs, unless otherwise stated. • Australian standard measures are used in all Coles Magazine recipes, including standard cup, tablespoon and teaspoon measures: 1 cup = 250ml, 1 tbsp = 20ml, 1 tsp = 5ml. • Preparation and cooking times will vary. Some recipes may take you more or less time than we suggest. • Recipe costings do not include pictured drinks, unless otherwise indicated.

6  coles.com.au

58 SNEAKY SHORTCUTS Save time and effort in the kitchen with ready-made buys

65 Dare Denims Buy this hard-working fabric in all its forms, from trendy jackets to mini skirts

nutrition guide Nutrition analysis is an estimate, based on average values, using Coles branded products where possible, to help you make informed decisions. If you have specific dietary needs, consult a health professional. Compare these values against the following Percentage Daily Intake (%DI) figures, which are average daily requirements for adults. • Energy (kilojoules) No more than 8700kJ per day • Fat No more than 70g fat per day (no more than 24g saturated fat per day) • Sodium No more than 2300mg sodium per day

• Fibre Good source of fibre = 4g or more per serve • Protein Good source of protein = 10g or more per serve • Fruit & vegetables Aim for two 150g serves of fruit and five 75g serves of vegetables to make up your 7-a-day.

IT’S MY

LIFE BLOOD

news

this month

at coles Recipe Lucy Nunes Food preparation Theressa Klein Styling Annette Forrest Photos Julie Crespel, david hahn & getty images

Feed your winter cravings with Coles, from great new buys and smart advice to fresh inspiration for the season.

Brioche & butter pudding In need of something sweet and comforting this month? Try a chocolate marble brioche – soft sweet bread made with whole eggs, butter and crème fraîche, all wrapped around a smooth chocolate filling with milk chocolate chips. Enjoy it on its own or try this delicious dessert for six. Cut a 400g pkt La Fournée Dorée Marble Brioche Chocolate into 12 slices and spread with 40g butter, at room temperature. Arrange in a greased 5-cup baking dish. Whisk 3 eggs

and ¼ cup caster sugar in a large bowl until combined. Bring 2½ cups milk almost to a simmer in a medium saucepan over medium heat. Pour over the egg mixture, whisking constantly. Strain over the brioche and soak for  15 mins. Place dish in a roasting pan and pour in enough boiling water to come halfway up the side of the dish. Bake at 190°C or 170°C fan for 50 mins or until a knife inserted in centre comes out clean. Stand for 10 mins, then dust with icing sugar and serve with cream.

month

PERSIMMON

possibilities

Pick up some persimmons from the fresh produce aisle this month, then enjoy the crisp texture and subtle sweet taste. Try these ideas. • TOP BREKKIE Add to porridge and sprinkle with toasted hazelnuts. • FRUITY SIDE Combine mixed salad leaves, sliced persimmon, toasted walnuts and crumbled blue cheese. Serve with steak or chicken. • VIETNAM-AZING Add sliced persimmon to a Vietnamese-style prawn and vermicelli noodle salad with coriander, mint, shredded wombok, lime juice, brown sugar, fish sauce and toasted salted peanuts. • classic crumble Substitute sliced persimmons for the apples and berries in the macadamia crumble recipe on p60.

NUTS ABOUT CHESTNUTS

Aussie chestnuts are in season now and full of flavour. To prepare them, use a sharp pointed knife to cut a horizontal slash along the flat side of the nut before roasting or boiling – they can burst in the heat if not pierced. Peel off the shell and skin with a sharp knife. As they cool, they become more difficult to peel, so keep them in hot water until you’re ready to peel them. Try them in this warm caramelised chestnut salad – go to recipes.coles.com.au

It’s slow cooker season!

We’re putting our slow cookers to work this month – see p42. Plus if you’re slow cooking for little ones, don’t miss the recipes in the Coles Baby & Toddler Club magazine, available in stores from June 12.

COL E S NAT V I 1 4 1 1 9 1 5 0 3

-

1

Un-BELIEVE-Ably easy

Cooking warming winter meals is fuss-free with the Coles Made Easy range of soups and casseroles. Each kit has all you need to keep the chill at bay. Soups include Thai Pumpkin, Hearty Vegetable and Spiced Lentil. For casserole lovers, the range includes Beef Bourguignon, Lamb Tagine, Apricot Chicken, Aussie Beef & Vegetable and a Slow Cooked Pork Roast. See pages 45, 47 and 49.

61

of Australians say a roast chook is their favourite way to enjoy home-cooked chicken.

Source: Galaxy Research on behalf of the Australian Chicken Meat Federation, Marc h

2 0 1 4 - 0 4 - 2 9 T1 5 : 1 2 : 4 1 + 1 0 : 0 0

2014

Advertorial

delicious and

ready to eat

Everyone�s favourite pasta dishes – lasagne, cannelloni, stroganoff and more – just like you make them, only you don't have to lift a spoon or saucepan with finest quality Latina™ Fresh from Coles. Latina™ Fresh lasagne made with lean Angus beef and a hint of red wine

Latina™ Fresh cannelloni made with creamy ricotta, spinach and feta

No-meat cannelloni

For a delicious vegetarian option, choose Latina™ Fresh cannelloni. The irresistible filling of creamy ricotta cheese, spinach and Australian feta – for an extra tasty bite – is all wrapped up in quality Latina™ Fresh pasta and topped with a generous layer of Napoli sauce. A classic Italian dish made with flavoursome ingredients and ready to serve.

Real tasty lasagne

Latina™ Fresh lasagne contains lean Australian Angus beef simmered with sun ripened tomatoes and a hint of Shiraz, then layered with creamy béchamel sauce, aged parmesan and soft Latina™ Fresh pasta sheets. Less than 5 mins in the microwave for a seriously quick, seriously tasty lasagne!

ANOTHER Classic favourite… Beef stroganoff Made with mushrooms and Australian beef, cooked in a creamy sauce and served over fettuccine pasta. We always use quality ingredients to bring you the tastiest ready meals.

New single serve!

Also new For more ways to make dinnertime easy, look out for Latina™ Fresh chicken risotto 350g, Latina™ Fresh spicy chicken & chorizo pasta bake 350g and our delicious Low-Fat Fresh Ready Meals, including lasagne and cannelloni. Now available in the refrigerated section of selected Coles supermarkets.

For more products and recipes from Latina™Fresh, visit www.latinafresh.com.au

your health bettER-for-you

COMFORT FOOD SWAPS

If you love winter comfort foods but want to avoid the weight gain, Coles nutrition expert Vanessa Hattersley says simple changes, such as swapping high-GI carbs for low-GI alternatives, can help. Get started with these swaps.

making spaghetti bolognaise? • Swap half the mince for canned brown lentils, chickpeas or beans • Try Vetta High Fibre Spaghetti – it contains twice as much fibre as plain white pasta

making curry & rice? • Swap white rice for Sunrice Low-GI Brown Rice • Swap regular coconut milk for reduced fat coconut milk • Fold in some leafy greens towards the end of cooking

ENJOY BEING GLUTEN FREE

The superior taste and texture of the new Heinz gluten free pasta range is a secret we’re delighted to share with you…

Vanessa ’s top tips

making risotto? Try quisotto – swapping arborio rice for Coles Brand White Quinoa

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✔ Mac makeover Use skim milk in the sauce for macaroni cheese, adding a little vintage cheddar or parmesan and mustard powder to boost the flavour. ✔ Pizza power Make sure your pizza really delivers with more tomato and plenty of vegies in the topping. ✔ Chocolate fix Roll homemade truffles with dates, raisins, nuts and cocoa powder, coated in desiccated coconut. ✔ Say salad Winter salads are hear ty and delicious. Try the new Coles Made Easy Salad Kit range, and see p48 for more ideas.

making fruit crumble? • Swap vanilla ice-cream for low-fat plain yoghurt • Use wholegrain flour, crushed nuts, seeds and oats in the crumble topping for extra goodness

The secret ingredient is lupin — an ancient naturally gluten free legume. It contains high levels of fibre and protein, and it also gives the pasta its strength and cookability.

GLUTEN FREE MINESTRONE SERVES 6 | PREP 15 MINS | COOKING 25-30 MINS

1 tbsp olive oil, plus extra to drizzle 1 onion, sliced 2 cloves garlic, sliced, plus 1 extra clove for toasts 1 carrot, chopped 2 sticks celery, chopped 300g ham, chopped 2 x 400g cans chopped tomatoes 1 litre chicken stock 1½ cups Heinz Gluten Free Penne (or similar for shooting) 150g Wattle Valley Basil Pesto Dip 6 slices gluten free bread, toasted 1 Heat oil in a large heavy-based saucepan over med-high heat. Add onion and cook for 1-2 mins. Add

garlic and cook until softened. Add carrots, celery and ham, and cook for 5 mins, stirring continuously, until coated in oil and beginning to soften. 2 Add tomatoes and stock. Bring to the boil. Reduce heat to med-low and simmer for 10 mins. Stir in pasta and cook for 8-10 mins, until tender, stirring occasionally so prevent sticking. Season and stir through pesto. ( photography may just want to serve it to the side, as it changes the colour from a nice red.) 3 Serve with gluten free toast drizzled with olive oil and rubbed with extra garlic clove.

GO LOW

For easier low-GI eating, look for the GI Symbol on food products. Go to gisymbol.com Not all variants are available in all stores.

For more information and recipe ideas visit www.heinzglutenfree.com.au

newsflash

great value

®

NO VACUUMING REQUIRED!

KILL causing the odour

YS BACTER RO

OU L OD RS IA

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BACTERIA in your carpet

Better

LIFE

Coles is now offering Life Insurance. Visit www.coles.com.au/insurance for more information. Coles Supermarkets Australia Pty Ltd is an authorised representative of the issuer MetLife Insurance Limited ABN 75 004 274 882 AFSL 238096 and receives commission for each policy sold. Consider the Product Disclosure Statement available at www.coles.com.au/insurance to see if its right for you.

Treat your dog well Effective dog training is easier with tasty food rewards. The new Coles Brand Treat! Tender Straps range, available in Beef or Kangaroo, is Australian made from real meat with no artificial colours. Tear the straps into smaller pieces and use for training at home and on your dog walks. Coles Brand Dental Fresh Sticks can be given once a day to help freshen your dog’s breath as well as help reduce the build-up of tartar.

For use on:

UPHOLSTERY & RUGS CARPET & MATS

PET BEDS

CURTAINS & FABRIC

amba4178

SPRAY & WALK AWAY Available in the Air Fresheners section of your local Coles Supermarket.

Make lunch special

FOR MORE SOUP & SANDWICH INSPIRATION VISIT WWW.CONTINENTAL.COM.AU/FLAVOURDUETS like us for lunch and on facebook

Coles Advertorial promotion

Wintertime

cooking ESSENTIALS

Use quality stock as the base for hearty minestrone

New at Coles, here are the essential ingredients you'll need to make delicious, richly flavoured food for warming up the family this cold season.

NEW Sensational Stocks

Organically good

Australia's Own Organic Chicken Style Stock and Organic Vege Style Stock are 100 per cent

Pouch perfect

Massel Concentrated Liquid Chicken Style and Beef Style Stocks now come in a handy

Restaurant quality

natural, with no preservatives, gluten or MSG. Both are 100 per cent Australian Certified Organic, Australian Made, and vegetarian and vegan friendly. Even though they are packed with flavour, these quality stocks contain less salt than the marketleading stock product in Australian supermarkets. They are perfect for all cooking, including winter soups and casseroles.

resealable 110g pouch that makes 2L of all-natural stock. Convenient and versatile, these concentrated stocks can be used undiluted as a marinade or in salad dressings. Free of lactose, gluten, preservatives, cholesterol and trans fat, and Australian made with all-natural ingredients and no added MSG.

maximum flavour. With no added yeast extracts, MSG or any other flavour enhancers, this quality stock is made using the best fresh ingredients, including locally sourced premium free-range chicken and meat, and the freshest vegetables and herbs. All natural, with no artificial colours, flavours or preservatives. Australian made and owned.

NEW Gourmet GravY

Sure to impress

Gravox Cracked Pepper & Barossa Valley Shiraz Liquid Gravy and Chargrilled Beef & Riverina Merlot Liquid Gravy are two of an indulgent new premium range of gravies and sauces. The perfect finishing touch made with quality local ingredients. These beautifully made gravies are ready to serve with a special meal or to make an everyday meal special – simply reheat the sachet in the microwave for 40 seconds, and drizzle over meat or serve in a jug on the side.

Momo's Meals Free Range Chicken Stock and Beef Stock is cooked slowly to extract

NEW Tasty Sauces

Bring winter meals to life with delicious gravies and sauces

Transform vegies

Praise Creamy Roasted Garlic Secret Sauce and Soy Honey & Garlic Secret Sauce are two easy and incredibly delicious ways to add flavour to steamed, baked or uncooked vegetables – with at least 30 per cent less fat than butter. Made with quality ingredients and no artificial flavours, colours or preservatives. You can keep the secret – heat the sauce and stir through before serving – or reveal all and serve at the table straight from the bottle.

remarkable burger

Heston’s brioche buns, beef burger and remarkable tomato sauce make an unforgettable combination. Turn the page for details.

Heston

words maya kerthyasa

magic Thanks to master of innovation Heston Blumenthal’s partnership with Coles, an incredible new food range is hitting the aisles.

e’re going to be doing some stuff that no one else has ever done in the world,” says Heston Blumenthal. The British chef, famed for his Willy Wonka-like work at The Fat Duck restaurant in Berkshire, UK, and on his various TV programs, is talking about his partnership with Coles – a collaboration that’ll see unique Heston for Coles products on shelves nationwide. Although he’s known as a culinary genius first and foremost, Heston is no stranger to more everyday pleasures. In 2010, he launched a successful range for British supermarket Waitrose. “I’ve always looked at ways of trying to make what I do accessible,” he says. Heston’s range will have a clear emphasis on local and indigenous ingredients. The chef is a keen advocate of Australian produce: “I know the quality of produce in Australia is among the best in the world,” he says. Indigenous ingredients will be highlighted in offerings such as the lemon myrtle hot cross buns that were a sell-out success over Easter. For Heston, having a product range goes beyond stamping his name on a box of food – it’s about “being involved from day one in the development process”. Through rigorous tasting, testing and recipe development, he hopes to create outstanding meals that take much-loved family favourites and give them a twist using quality ingredients.

coles.com.au 17

Heston ON... Bringing the extraordinary into the everyday “It’s all very well to see people on TV saying, ‘everyday you’ve got to cook a meal for your family’. But in the real world, we don’t all have the time to do that. I want to give families a little weeknight treat by having the long cooking process done for them. Great-quality ingredients encased in great products make a big difference.” What he’s most excited about “To see if the things that are a little more adventurous and inventive start flying. Then we’re just up for responding to whatever the demand is. If people are really up for that, then brilliant.” What he likes to eat at home “There are some days when I like to go out and eat for a special occasion and that’s a Michelin-style restaurant, and there are other times when you want to put a burger on the barbecue, or you want some Chinese food, or just a bit of ice-cream.”

18  coles.com.au

The sauce collection

beef, onion & shiraz pies

“My Remarkable Tomato Sauce is the perfect balance of savoury, sweet and tangy, with just a hint of a fiery kick. The Spicy Honey & Mustard BBQ Sauce is perfect with smoky charred meats. The Sweet, Sticky BBQ Sauce is sharp, hot and spicy.”

“Chunky, tender beef cooked with aromatic star anise and full-bodied peppery Shiraz encased in all-butter shortcrust pastry make this pie filling and fulfilling.”

Heston’s Tip “Rich in umami, my tomato sauce is a flavour booster for hearty dishes such as chilli con carne.”

My remarkable beef burgers

“Made with prime Angus beef seasoned with Pink Lake Salt, minced one way then cut against the strands, this is a juicy burger with a big flavour.” Heston’s Tip “For a great burger – nicely browned on the outside, juicy and succulent inside – flip the patties every 15-20 secs over very high heat so the meat cooks evenly.”

Slow Cooked Beef Ribs with Pepperberries

“Brined with aromatics, cooked sous-vide for 17 hours, then finished with tamarind and star anise sauces, these ribs are succulent and tender.” Heston’s Tip “Try them with crushed potatoes – boil baby potatoes in salted water, strain and place in a bowl with herbs and wholegrain mustard. Gently crush with a fork and season.”

Heston’s Tip “Serve with a bit of greenery for a delicious, robust, fuss-free meal. Heat oil in a pan, add broccoli and cook, lid on, for 5 mins then season and sprinkle with chilli flakes.”

Brioche burger buns “Brioche dough makes a bun that’s soft and rich with a touch of buttery sweetness. It is the perfect accompaniment for a juicy, meaty burger.” Heston’s Tip “For a bit of extra texture, quickly toast the bun, cut-side down, on the barbecue and you’ll have a lovely combination of crispy and soft.”

pork & sage sausages “Fine and coarse with the deeply aromatic flavours of sage and mace – these sausages are sensational.” Heston’s Tip “Pop them in puff pastry, bake in the oven and you’ve got some great sausage rolls.”

Not all products available in all stores. Go to www.hestonforcoles.com.au to find out more about Heston’s range.

NO ARTIFICIAL COLOURS OR FLAVOURS, AND PROUDLY AUSTRALIAN MADE, BAZAAR GOURMET PIZZA BASES CREATE SMILES EVERY TIME. GRAB A PACK TODAY AND TURN DINNER TIME INTO FAMILY TIME.

fresh

June in season...

Your guide to buying and cooking the season’s best produce – from our Aussie farmers to you.

silverbeet

With thick, firm white stems and large, coarse, crinkly leaves, silverbeet has a stronger and slightly sweeter flavour than English spinach. try this For a quick side dish, pan-fry silverbeet with a few chopped anchovies and crushed garlic. Or wilt and shred silverbeet leaves and add to whisked eggs to make green scrambled eggs. Also in store now

cauliflower

This fluffy-looking white vegie is a blank canvas for strong flavours such as cheddar and spices. The florets are also delicious raw or lightly steamed in winter salads. try this Next time you make mash, replace half the potatoes with cauliflower and add some grated nutmeg. Or process raw cauliflower and use instead of cracked wheat for a tabouli, or instead of rice for fried rice.

Lemons

When lemons are at their best they’re bright yellow, plump and heavy. Use both the rind and juice to flavour and enhance a wide variety of sweet and savoury dishes. try this Drizzle thinly sliced salmon with lemon juice and extra virgin olive oil 1 hr before serving. Season and sprinkle with chopped dill and finely chopped shallot. Serve with toasted bread as an entree.

Apples, mandarins, snow peas, parsnip, ruby grapefruit, potatoes and beetroot… coles.com.au  21

$3.30 per serve

Silverbeet sautÉ

• SERVES 6 as a side • PREP 10 MINS • COOKING 10 MINS

¹/³ cup raisins 2 tbsp lemon juice 1 bunch silverbeet 2 tbsp olive oil 2 garlic cloves, thinly sliced 1 tbsp slivered almonds, toasted 1 Combine raisins and lemon juice in a small bowl. 2 Meanwhile, cut leaves away from silverbeet stalks (see Note). Place leaves in a large bowl or sink of cold water and stir with your hand to dislodge any grit. Leave for 5 mins to allow grit to sink to the bottom. Lift out leaves and dry thoroughly in a salad spinner or tea towel. Coarsely shred. 3 Heat the oil in a large deep frying pan over low heat. Cook the garlic for 1-2 mins or until soft but not coloured. Add silverbeet and increase heat to medium. Cook, turning, for 3 mins or until wilted. 4 Add raisins and lemon juice and cook for a further 1 min. Season. Sprinkle with almonds. NOTE Wrap stems in plastic wrap and store in the fridge for up to 1-2 days. Use, thinly sliced, in a stir-fry or to bulk up a stew, soup or pasta sauce. Per serve 455kJ (109 Cals) / 2.1g protein / 7.4g fat (1.1g sat fat) / 7.7g carbs (7.4g sugars) / 2.3g fibre / 177mg sodium / 1.5 serves of your 7-a-day fruit & vegetables

$1.30 per serve

Silverbeet & borlotti bean soup

• SERVES 6 • PREP 20 MINS • COOKING 30 MINS

1 bunch silverbeet, washed, dried 1 tbsp olive oil 1 brown onion, chopped 2 celery stalks, sliced 2 carrots, coarsely chopped 100g pancetta, coarsely chopped 2 garlic cloves, crushed, plus 1 extra clove, halved 1L vegetable stock 400g can Coles Brand Italian Diced Tomatoes 400g can borlotti beans, rinsed, drained ½ pkt Coles Brand Bake At Home White Dinner Rolls 100g parmesan, finely grated 1 Separate silverbeet stems from leaves. Discard white vein from leaves and coarsely shred. Trim stems and thinly slice. Heat oil in a large saucepan over medium heat. Cook silverbeet stems, onion, celery, carrot and

pancetta, stirring occasionally, for 8-10 mins or until soft and light golden. Add crushed garlic. Cook, stirring, for 1 min or until fragrant. 2 Stir in stock, tomato and beans. Cover. Bring to the boil over high heat. Reduce heat and simmer, partially covered, for 15 mins or until vegetables are very soft. Stir in silverbeet leaves and cook for 2-3 mins or until wilted. 3 Meanwhile, prepare dinner rolls following packet directions. 4 Preheat grill on high. Slice rolls and cook under grill, about 8cm from heat source, for 1-2 mins each side or until toasted. Rub 1 side of each slice with the cut sides of the extra garlic and sprinkle with parmesan. Cook under grill for 1-2 mins or until parmesan melts. Serve with the soup. Per serve 1286kJ (307 Cals) / 19.9g protein / 12.2g fat (4.8g sat fat) / 25.3g carbs (9g sugars) / 9.4g fibre / 167mg sodium / 4 serves of your 7-a-day fruit & vegetables

Lemon garlic roast chicken

• SERVES 6 • PREP 30 MINS • COOKING 1 HR 35 MINS

1.6kg Coles RSPCA Approved Whole Chicken 14 garlic cloves 5 lemons, halved 2 large thyme sprigs, plus extra leaves to serve 8 potatoes, peeled, quartered olive oil spray 2 x 250g pkts cherry vine tomatoes (see Notes) 1 Preheat oven to 200°C or 180°C fan. Lightly oil a large roasting pan. 2 Pat chicken dry with paper towel. Tuck wings under. Peel and chop 4 garlic cloves. Place 2 lemon halves, chopped garlic and thyme sprigs in cavity. Use kitchen string to tie the legs together. Place in the prepared pan. 3 Arrange the potato, unpeeled garlic cloves and 6 lemon halves around the chicken. Squeeze the remaining lemon halves and

pour half the juice over chicken and the remaining juice over potato. Spray the chicken and potato with oil. Season. Roast for 1 hr. 4 Add the tomatoes to the pan and turn the potatoes. Roast for a further 30 mins or until potato and chicken are golden brown and tomatoes have softened slightly. Sprinkle with extra thyme leaves. Carve the chicken, drizzle with pan juices and serve with the vegetables. NOTES • If unavailable, use Perino tomatoes. • To make a stock with the carcass, place in a large saucepan with 1 chopped onion and carrot and cover with water. Simmer for 1 hr. Strain and use in the chicken soup on p50 or cool and freeze for up to 3 months. Per serve 1998kJ (478 Cals) / 48.6g protein / 14.7g fat (4g sat fat) / 32.2g carbs (5.2g sugars) / 8.3g fibre / 672mg sodium / 4 serves of your 7-a-day fruit & vegetables

$4.80 per serve

Learn more with Curtis Watch Curtis make fresh lemon drinks in the free Coles magazine app for iPad from the App Store.

Vanessa says... “A squeeze of a lemon over your meal provides 40 per cent of your daily requirement of vitamin C.”

deluxe cauliflower cheese

Coles cook&dine oval dish

• SERVES 6 • PREP 20 mins • COOKING 30 mins • freezable

1½ cups milk 1 garlic clove, halved 1 dried bay leaf 1 whole large cauliflower, cut into large florets 50g butter 2 tbsp plain flour ¾ cup grated vintage cheddar ½ cup fresh breadcrumbs (made from day-old bread) 4 slices prosciutto, from the deli olive oil spray green salad, to serve (optional) 1 Preheat oven to 190°C or 170°C fan. Combine the milk, garlic and bay leaf in a small saucepan over mediumlow heat and cook for 5-6 mins or until it comes to a simmer. Remove from heat. 2 Cook the cauliflower in a steamer over boiling water for 2 mins or until just tender but still firm. Transfer to a 6-cup shallow ovenproof dish. 3 Melt butter in a medium saucepan over medium-low heat. Add flour and cook, stirring, for 30 secs. Add milk, a  little at a time, stirring until smooth between each addition. Discard garlic and bay leaf. Bring to the boil. Remove from heat and stir in ½ cup of cheddar until melted. Pour over cauliflower. 4 Sprinkle over half the breadcrumbs, then top with prosciutto and remaining breadcrumbs. Sprinkle over remaining cheddar. Spray with oil. Bake for 15-20 mins or until golden. Serve with salad. NOTE Freeze the cauliflower cheese, and any leftover breadcrumbs, for up to 3 months.

per serve

Cauliflower pakoras

• SERVES 4 • PREP 20 MINS • COOKING 10 MINS

$2.55 per serve

1 cup plain yoghurt 2 tbsp chopped mint, plus extra leaves to serve 1 small garlic clove, crushed vegetable oil, to deep-fry ¹/³ cup self-raising flour ¼ cup cornflour ½ tsp chilli powder ½ tsp garam masala ¼ tsp ground turmeric ²/³ cup soda water, chilled ½ large cauliflower 1 Combine the yoghurt, mint and garlic in a small bowl. Season with salt. Half-fill a large saucepan with oil and heat to 180°C over medium-high heat (when oil is ready, a cube of bread will turn golden brown in 15 secs). 2 Sift the flour, cornflour, chilli powder, garam masala and turmeric into

24  coles.com.au

a large bowl. Gradually add the soda water, whisking gently to combine. 3 Cut the cauliflower into even-sized florets (see Note). Add to the batter and turn to coat. 4 Use tongs to transfer one-quarter of the cauliflower to the oil and cook for 1½ mins or until crisp and golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 3 more batches, with remaining cauliflower. Season with salt. Garnish with extra mint leaves and serve with the yoghurt mixture for dipping. note Halve or quarter any large cauliflower florets, but don’t make them too small. Per serve 1099kJ (263 Cals) / 7.6g protein / 16.8g fat (4g sat fat) / 18.1g carbs (5.5g sugars) / 2.6g fibre / 156mg sodium / 1.5 serves of your 7-a-day fruit & vegetables

Recipes Tracy Rutherford Food preparation sarah hobbs Styling annette forrest Photos rob palmer

Per serve 1134kJ (271 Cals) / 13.5g protein / 16.8g fat (10g sat fat) / 14.3g carbs (7.4g sugars) / 4.9g fibre / 523mg sodium / 2 serves of your 7-a-day fruit & vegetables

$3.25

traditional Steamed lemon pudding • SERVES 6 • PREP 30 MINS • COOKING 3 HRS 15 MINS

1 tbsp breadcrumbs (made from day-old bread) 125g butter, at room temperature ¾ cup caster sugar 2 tsp finely grated lemon rind 3 eggs 1¼ cups self-raising flour 1 tsp baking powder ¼ cup milk double cream, to serve GlacÉ lemon & syrup 2 lemons 1½ cups caster sugar 1 To make the glacé lemon & syrup, place the lemons in a medium saucepan and cover with water. Bring to the boil and cook for 30 secs. Drain and repeat. Drain and set aside until cool enough to handle. Thinly slice. Bring the sugar and 1½ cups water to the boil in the pan over high heat, stirring until the sugar dissolves. Add the lemon and reduce heat to low. Cover with a disc of baking paper and cook for 1½ hrs or until rind is soft and flesh is slightly translucent. 2 Discard paper. Use a slotted spoon to transfer the glacé lemon to a tray lined with baking paper. Set aside to cool. Bring the lemon syrup to the boil over high heat. Reduce heat to medium and simmer for 5 mins or until reduced to 1 cup. Set aside to cool.

3 Meanwhile, grease a 6-cup pudding basin. If your basin doesn’t have a lid, lay a sheet of foil and a sheet of baking paper on top of each other and fold a pleat, about 4cm wide, across the centre. Combine the breadcrumbs and ¹/³ cup of the lemon syrup in a small bowl. Pour into base of prepared basin. 4 Use an electric mixer to beat the butter, sugar and lemon rind in a bowl until light and creamy. Add eggs, 1 at a time, beating well after each addition. Sift over the flour and baking powder and use a spatula or metal spoon to fold in, adding the milk, until just combined. 5 Spoon into prepared basin. Cover with lid, or use foil and paper, foil-side up, and tie kitchen string securely around the lip of the basin. Place a trivet or upturned saucer in a large pot. Sit basin on trivet and pour in enough boiling water to come halfway up the side of the basin. 6 Cover and simmer for 1½ hrs, checking occasionally and adding more boiling water if necessary. Carefully lift the pudding out of the pan, then remove foil and paper and stand for 5 mins. Invert onto a plate. Top with several slices of lemon and drizzle over a little of the remaining syrup. Serve the pudding with cream and the remaining glacé lemon & syrup. Per serve 2390kJ (571 Cals) / 7.6g protein / 29.9g fat (18.4g sat fat) / 69.8g carbs (47.2g sugars) / 1.5g fibre / 756mg sodium

$1.90 per serve

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PUMPKIN It’s the season for full-flavoured Aussie pumpkins, so get your favourites at Coles and enjoy these sweet and savoury recipes.

$0.80 per serve

FREEZE THIS

John Marin shows off the season’s butternut harvest as lovely grey pumpkins ripen in the sun (below).

Pumpkin & pecan cake with sour cream frosting • SERVES 12 • PREP 25 MINS + cooling • COOKING 1 HR 10 MINS • freezable (see notes)

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all about pumpkins Butternut pumpkins are the main variety John grows, along with Kent and grey pumpkins. The flavour and texture is slightly different for each. “The Kent is probably the sweetest, followed by the butternut, and the grey is the least sweet,” he says. “Kent has a smoother texture, while the grey is firmer and holds together well when you bake it. Butternut is between the two.” When buying cut pumpkins, John says colour is a good sign that the pumpkin will taste great. “It doesn’t necessarily mean that they’re sweeter, but you probably get more flavour with a deep orange, rather than a paler colour.”

1 Preheat oven to 180°C or 160°C fan. Lightly grease a 22cm round Coles cook&dine springform pan. Line the base and side with baking paper. 2 Use an electric mixer to beat butter and sugar in a bowl until light and fluffy. Beat in eggs, 1 at a time, until just combined. 3 Stir in the pumpkin. Sift over the flour and mixed spice, and stir until combined. Fold in the buttermilk and pecans until combined. Spoon into the prepared pan. Bake for 1hr 10 mins or until a skewer inserted in the centre comes out clean (the top will crack slightly). Cool in the pan for 10 mins, then release the side of the pan and place on a wire rack to cool completely. 4 Meanwhile, to make the sour cream frosting, use an electric mixer to beat the cream and icing sugar in a bowl until smooth and slightly thickened. 5 Spread frosting over the cake. Sprinkle with extra pecans. NOTES • Steam 300g peeled, chopped pumpkin to make 1 cup of mash. • Wrap cooled cake (without frosting) in plastic wrap and foil, and freeze for up to 1 month. Spread with frosting just before serving. Per serve 1920kJ (459 Cals) / 5.9g protein / 29.5g fat (15.5g sat fat) / 43.2g carbs (24.8g sugars) / 2g fibre / 330mg sodium

words sally paine Recipes Sharon Kennedy Food preparation Sarah Mayoh Styling jane hann Photos louise lister

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inter is the season that first comes to mind when we think of pumpkins – it’s soup season and the right time for a roast. But it’s hot dry summers that produce perfect pumpkins, and the Griffith area of NSW has the weather and the good soils to deliver. That and the expertise of John Marin, whose family has been growing vegetables on the 100-hectare farm in the Murrumbidgee Irrigation Area for 40 years and who is regarded as one of Australia’s best pumpkin growers. “That’s debatable,” John laughs. “We just try to do the best we can, and always put 100 per cent into everything we do.” The seeds are planted throughout spring, with harvest taking place from late January to mid-May. About 30,000 pumpkins are picked a day to feed demand for this much-loved Aussie favourite. It’s a passion shared by the whole Marin family, too. “If everybody in Australia ate as much pumpkin as our family does, I think there’d be a huge shortage,” John says. “We have it in soup, roasts, mash, on the barbie, in salads – it’s so versatile, you can have it with anything. It’s easy to prepare, very filling and very nourishing, especially through winter.” John likes the way his wife makes pumpkin soup – a blend of pumpkin, potato and carrot, simply seasoned with salt and pepper, or occasionally with spices. He doesn’t have the sweet tooth for pumpkin-based desserts, but if there’s any leftover roast pumpkin it doesn’t last long. “I love it cold, on its own – it never gets wasted,” he says. “I just eat it straight out of the fridge the next day.” What about the kids? “Well, they’re all grown up now, but they’ve always loved it – they love good clean home-cooked foods. We’re lucky that we can grow our own, but I think in life you are what you eat and if you eat healthily, fruit and vegetables, meat and fish, you can’t go wrong.” Farm life doesn’t allow much downtime, but John doesn’t mind. “I don’t get much time to relax – we work seven days a week, you can’t turn things off for the weekend. But I just enjoy growing pumpkins and doing the best job I can.”

250g butter, at room temperature 1 cup brown sugar 2 eggs 1 cup mashed butternut pumpkin, chilled (see Notes) 2 cups self-raising flour 1½ tsp mixed spice ¾ cup buttermilk ½ cup finely chopped Australian pecans, plus extra ¼ cup, coarsely chopped, to sprinkle Sour cream frosting ¾ cup Coles Brand Sour Cream ¹/³ cup pure icing sugar, sifted

RE AL OVEN BAKED RISOTTO PREP TIME: 8 mins COOKING TIME: 40 mins

Ingredients

SERVING SIZE: 4 people

Method

1 tbs olive oil 1. Preheat oven to 180°C. Heat oil in a large flameproof, ovenproof 1 medium onion, finely chopped dish over medium heat. Cook 100g bacon, sliced onion and bacon for 2 minutes. 500g chicken thigh fillets, thinly sliced Add chicken and cook for 2 cloves garlic, crushed 3-4 minutes. Add garlic, lemon rind, rosemary (and chilli if 1 tsp lemon rind desired) and cook for a further 1 tbs finely chopped fresh rosemary 2 minutes. 1 /2 tsp dried chilli flakes (optional) 2. Add rice, cook, stirring for 2 cups arborio rice 1 minute. Mix tomato paste and 2 tbs tomato paste Campbell’s Real Stock in a jug and stir well to combine. Pour 1L (4 cups) Campbell’s Real Stock over rice. Bake covered, for – Chicken 35 minutes or until rice is just Parmesan cheese to serve (optional) tender and liquid has almost been absorbed. 3. Stir through parmesan if desired.

FOR MORE REAL RECIPES GO TO CAMPBELLSKITCHEN.COM.AU

$3.45 per serve

FREEZE THIS

Pumpkin & chickpea curry

• SERVES 4 • PREP 20 MINS • COOKING 25 MINS • freezable (see note)

1 tbsp vegetable oil 1 brown onion, chopped 550g butternut pumpkin, peeled, cut into 2cm cubes 2 garlic cloves, crushed 2½ tsp ground cumin 1½ tsp garam masala 2 cups vegetable stock 400g can Coles Brand Italian Diced Tomatoes 400g can Coles Brand Chickpeas, rinsed, drained ¼ cup chopped coriander, plus extra sprigs to serve ¹/³ cup Greek yoghurt 1 Heat the oil in a large saucepan over medium heat. Cook the onion, stirring, for 2-3 mins or until softened. Add the pumpkin, garlic and spices. Cook, stirring, for 1 min or until fragrant. 2 Add the stock and tomato. Bring to the boil. Reduce heat and simmer, uncovered, for 10 mins. Add chickpeas and simmer a further 10 mins or until pumpkin is just tender. Add coriander and season. 3 Spoon the curry into bowls. Top with yoghurt and extra coriander. NOTE Freeze cooled curry (without yoghurt) in an airtight container for up to 1 month. Per serve 1033kJ (246 Cals) / 9.5g protein / 8.8g fat (1.8g sat fat) / 28.4g carbs (15.9g sugars) / 8.6g fibre / 720mg sodium / 3.5 serves of your 7-a-day fruit & vegetables

Pumpkin & bacon rigatoni

• SERVES 4 • PREP 20 MINS • COOKING 35 MINS

750g Kent pumpkin, peeled, cut into 2cm pieces 1½ tbsp olive oil 375g dried rigatoni pasta 200g pkt Coles Brand Diced Bacon 1 red onion, chopped ¾ cup thickened cream 2 tomatoes, chopped ½ cup basil leaves ¹/³ cup finely grated parmesan 1 Preheat oven to 220°C or 200°C fan. Line a baking tray with baking paper. Toss pumpkin with 1 tsp oil. Season. Bake, turning once, for 30 mins or until tender and browned. 2 Meanwhile, cook the rigatoni in a large saucepan of boiling salted water until al dente. Drain, reserving ¹/³ cup cooking liquid. 3 Heat remaining oil in a deep frying pan over high heat. Cook bacon, stirring, for 5 mins or until crispy. Reserve ¼ cup bacon. Add onion to the pan and cook for 2-3 mins or until tender. Add cream and reserved cooking liquid. Simmer for 3 mins or until slightly thickened. Add pasta and toss to combine. Gently stir in pumpkin, tomato and half the basil. Sprinkle with parmesan, reserved bacon and remaining basil. Per serve 3167kJ (757 Cals) / 25.1g protein / 35.3g fat (16.5g sat fat) / 79.3g carbs (14.9g sugars) / 10.6g fibre / 773mg sodium / 3.5 serves of your 7-a-day fruit & vegetables

30  coles.com.au

Pumpkin is easy to prepare, very filling and very nourishing, especially through winter.” – John Marin, Maringa Farm, Kooba NSW

$4.20 per serve

$0.30 per scone

FREEZE THIS

Pumpkin & lemonade scones • MAKES 16 • PREP 20 MINS • COOKING 15 MINS • freezable (see notes)

2½ cups self-raising flour large pinch salt 1 cup steamed, mashed Kent pumpkin, chilled (see Notes) ½ cup cream ½ cup lemonade 1 tbsp milk butter, to serve cinnamon sugar, to serve

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1 Preheat oven to 230°C or 210°C fan. Lightly dust a large baking tray with flour. 2 Sift the flour and salt into a large bowl. Whisk the pumpkin and cream in a large jug until smooth. Add to the flour with lemonade. Use a flat-bladed knife to stir until a sticky dough forms. 3 Turn onto a lightly floured surface and knead gently until a smooth, soft dough (see Notes). Press the dough out to a 2cm-thick disc. Use

a 5.5cm cutter dipped in flour to cut 8 discs from the dough. Gently knead the scraps and repeat to make another 8 scones. Place the scones, side by side and just touching, on the prepared tray. Lightly brush with milk. Bake for 12-15 mins or until golden and scones sound hollow when tapped on the base. Serve warm with butter and cinnamon sugar. NOTEs • Steam 300g peeled, chopped pumpkin to make 1 cup of mash. • Don’t over knead the dough or the scones will be tough. • Wrap cooled scones, in batches, in plastic wrap and foil and freeze for up to 1 month. Per scone 660kJ (158 Cals) / 2.9g protein / 7.2g fat (4.5g sat fat) / 19.8g carbs (2.7g sugars) / 1.1g fibre / 213mg sodium

food

2-for-1

roastS Cook a classic roast now and save half the meat for another delicious meal – leftovers have never looked so inspiring.

$4.55

Italian-style slow roast pork with beans

per serve

• SERVES 4 (with leftovers) • PREP 20 mins • COOKING 2 hrs 25 mins

1 tbsp olive oil 1.5kg Coles Easy Carve Pork Forequarter Roast 100g Bertocchi Hickory Smoked Bacon, from the deli, trimmed, chopped 2 onions, halved, thickly sliced 3 garlic cloves, sliced 410g can crushed tomatoes 1 cup red wine 1 cup chicken stock 400g can baby roma tomatoes, strained, juices reserved 1½ tsp fennel seeds 1 tsp smoked paprika 2 x 400g cans Coles Brand Cannellini Beans, rinsed, drained

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2 tbsp chopped flat-leaf parsley Coles Brand Rustic Rolls, warmed, to serve 1 Preheat oven to 180˚C or 160˚C fan. 2 Heat oil in a large flameproof baking dish over medium-high heat. Season the pork and cook for 5-7 mins or until well  browned all over. Transfer to a plate. Cook bacon, stirring, for 2 mins or until starting to brown. Add the onion and cook, stirring, for 5 mins or until softened. Stir in garlic and cook for 1 min or until fragrant. Add the crushed tomato, wine, stock and reserved tomato juices. Bring to the boil. Sprinkle the pork with fennel and paprika and add to the baking dish. Cover tightly with foil and roast for 2 hrs, basting

once, or until pork is tender. Reserve half of the pork and sauce (see Note). Cover the remaining pork loosely with foil. 3 Add beans to remaining sauce and bring to the boil. Simmer over medium-high heat for 3-5 mins or until sauce thickens slightly. Add baby roma tomatoes and simmer for 1 min or until heated through. Stir in the parsley. Carve pork and serve with beans and rolls. NOTE Reserve half of the pork and sauce to  make the Roast Pork & Mushroom Lasagne (recipe opposite). Per serve 2959kJ (707 Cals) / 51.1g protein / 29g fat (10.5g sat fat) / 51.3g carbs (6.3g sugars) / 12.5g fibre / 873mg sodium / 3.5 serves of your 7-a-day fruit & vegetables

slow roast pork & mushroom lasagne

• SERVES 6 • PREP 20 MINS + 10 MINS STANDING • COOKING 1 HR 10 MINS • freezable (see note)

1½ tbsp olive oil 300g mushrooms, chopped leftover roast pork and sauce (see recipe opposite), pork finely chopped 2 tbsp tomato paste 50g butter, chopped ¹/³ cup plain flour 2¾ cups milk 1¹/³ cups grated pizza cheese 375g pkt Latina Fresh Lasagne Sheets baby rocket, to serve 1 Preheat oven to 180˚C or 160˚C fan. 2 Heat half the oil in a large deep frying pan over medium-high heat. Cook half the mushroom, stirring, for 4 mins or until golden. Transfer to a plate. Repeat with remaining oil and mushroom. Return the mushroom to the pan with pork and sauce, tomato paste and ¹/³ cup water. Stir until combined and bring to the boil. Season. 3 Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 1-2 mins. Slowly whisk in the milk until smooth. Increase heat to medium-high. Cook, stirring, for 3-5 mins or until mixture boils and thickens. Stir in half the cheese and season. 4 Spoon ½ cup of the meat sauce into a 23cm square (12-cup) ovenproof baking dish. Cover with lasagne sheets, cutting to fit. Spoon over one-quarter of the remaining meat sauce, drizzle over ½ cup of the white sauce and cover with lasagne sheets. Repeat 3 times. Cover with the remaining white sauce and sprinkle over remaining cheese. Bake for 45 mins or until tender and golden. Stand for 10 mins before serving with baby rocket. NOTE Freeze unbaked lasagne for up to 3 months and thaw in the fridge before baking, or freeze leftover cooled portions in airtight containers for up to 2 months. Per serve 2767kJ (661 Cals) / 39g protein / 38.9g fat (17.5g sat fat) / 35.1g carbs (9.7g sugars) / 5g fibre / 647mg sodium / 2.5 serves of your 7-a-day fruit & vegetables

Make this with half the roast pork (opposite)

$4.80 per serve

FREEZE THIS

$5.85 per serve

Roast beef with mushroom filling • SERVES 4 (with leftovers) • PREP 30 MINS + 10 MINS STANDING • COOKING 1 HR 10 MINS

2 tbsp olive oil 50g sliced pancetta, finely chopped 200g mushrooms, finely chopped 1 shallot, finely chopped 2 tsp chopped thyme leaves 2 garlic cloves, crushed 1.4kg Coles Beef Topside Roast 1½ tbsp plain flour ¼ cup brandy 1½ cups salt-reduced beef stock ¼ cup thickened cream mashed potato, to serve steamed baby broccoli, to serve 1 Heat half the oil in a large frying pan over medium-high heat. Cook pancetta for 2 mins. Add mushroom, shallot and thyme and cook,

stirring, for 5 mins or until softened. Add garlic and cook for 1 min or until fragrant. Season. Transfer to a plate to stand until cool. 2 Preheat oven to 180˚C or 160˚C fan. Use a sharp knife to cut a large slit in the centre of the beef to form a pocket (don’t cut all the way through). Fill with mushroom mixture. Tie beef with kitchen string and season. 3 Heat remaining oil in a large ovenproof frying pan over medium-high heat. Cook beef for 4-5 mins or until well browned all over. Bake for 40-45 mins for medium-rare or until cooked to your liking. Transfer to a plate and loosely cover with foil. Rest for 10 mins. 4 Meanwhile, skim fat from roasting pan, leaving 2 tbsp pan juices. Place over mediumhigh heat. Add the flour and cook, stirring, for

2 mins or until bubbling. Gradually add brandy, stirring and scraping the base to loosen any bits, until smooth. Bring to the boil. Gradually stir in stock until smooth. Bring to the boil. Simmer, stirring, for 3-4 mins or until thickened. Stir in cream until combined. Strain into a jug and season. 5 Remove string from beef. Set aside half of the beef and gravy (see Note). Carve remaining beef and serve with mash and broccolini, drizzled with remaining gravy. NOTE Reserve half of the beef and gravy for the Roast Beef & Gravy Sliders, opposite. Per serve 1916kJ (458 Cals) / 48.4g protein / 19.1g fat (8.2g sat fat) / 16.2g carbs (3.2g sugars) / 5.3g fibre / 478mg sodium / 3 serves of your 7-a-day fruit & vegetables

roast beef & gravy sliders

• MAKES 8 • PREP 10 MINS • COOKING 5 MINS

2 x 320g pkts Coles Bakery White Entertainer Rolls leftover roast beef and gravy (see recipe opposite) ¼ iceberg lettuce, thinly shredded 200g Perino tomatoes, sliced 1 red onion, thinly sliced hot chilli sauce, to serve

Make these with half the roast beef (opposite)

1 Bake the rolls following packet directions. 2 Meanwhile, thinly carve the beef and place in a single layer on a microwave-safe plate. Drizzle with the gravy and microwave on medium for 1-2 mins or until hot. 3 Split the rolls and fill with lettuce, tomato, onion, beef and gravy. Serve with chilli sauce. Per roll 1555kJ (372 Cals) / 28.2g protein / 7.6g fat (2.3g sat fat) / 40.7g carbs (5.8g sugars) / 4.1g fibre / 615mg sodium / 1 serve of your 7-a-day fruit & vegetables

$3.05 per serve

coles.com.au  35

Garlic & rosemary roast lamb with winter vegies • SERVES 4 (with leftovers) • PREP 20 MINS + 15 mins standing • COOKING 1 HR 5 MINS

$5.40 per serve

1.3kg Coles Boneless Lamb Shoulder Roast 2 large garlic cloves, each cut into 6 slivers 2 long rosemary sprigs 600g desiree potatoes, cut into wedges 700g carrots, halved or quartered lengthways 600g parsnip, halved or quartered lengthways 2 tbsp olive oil 1 tbsp plain flour ¼ cup red wine 1 cup chicken stock 1 tsp Dijon mustard 2 tbsp chopped mint leaves 1 Preheat oven to 240°C or 220°C fan. 2 Using a small knife, pierce lamb about 12 times all over, gently twisting to make a small hole. Push garlic into holes. Push half of the rosemary through centre of lamb. 3 Tear remaining rosemary and place in a large bowl with potato, carrot, parsnip and 1½ tbsp of the oil. Season and toss to coat. Place two-thirds of the vegetables in a single layer on a large baking tray. Arrange the remaining vegetables in a single layer in a large flameproof roasting pan. Season lamb and rub all over with remaining oil. Place in the roasting pan. Roast lamb and vegetables for 10 mins. Reduce oven to 180˚C or 160˚C fan. Roast for a further 40 mins for mediumrare or until lamb is cooked to your liking. 4 Transfer lamb to a plate and cover with foil. Rest for 15 mins. Transfer vegetables to the baking tray. Increase oven to 220˚C or 200˚C fan. Roast for 15 mins or until well browned. 5 Meanwhile, skim fat from the roasting pan, leaving 2 tbsp of the pan juices. Place over medium-high heat. Add the flour and cook, stirring, for 2 mins or until bubbling. Gradually add the wine, stirring and scraping the base to loosen any bits, until smooth. Bring to the boil. Gradually stir in the stock and mustard until smooth. Bring to the boil and simmer, stirring, for 2-3 mins or until thickened. Strain gravy into a jug. Stir in the mint and season. 6 Untie lamb. Set aside half of the lamb and half of the carrot and parsnip (see Note). Carve remaining lamb and serve with the vegetables, drizzled with gravy. NOTE Reserve half of the lamb, carrots and parsnips to make the shepherd’s pie, opposite. Per serve 1712kJ (409 Cals) / 34.2g protein / 13.1g fat (4.7g sat fat) / 32.1g carbs (8.5g sugars) / 8.3g fibre / 392mg sodium / 4 of your 7-a-day fruit & vegetables

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Recipes Lucy Nunes Food preparation Tracy Rutherford Styling Annette Forrest Photos Rob Palmer

Make this with half the roast lamb (opposite)

$5.65 per serve

FREEZE THIS

roasted lamb Shepherd’s pie • SERVES 4 • PREP 15 MINS • COOKING 45 MINS • freezable (see note)

700g potatoes, peeled, quartered ¹/³ cup milk, heated 45g butter, chopped 1 tbsp olive oil 1 brown onion, finely chopped 400g can crushed tomatoes with mixed herbs 1½ tbsp Worcestershire sauce leftover roast lamb, carrot and parsnip (see recipe opposite), finely chopped green salad, to serve 1 Place the potato in a saucepan. Cover with water. Season with salt. Bring to the boil. Boil for 20-25 mins or until tender. Drain. Return to the pan over low heat for 1 min. Remove from heat. Add the milk and 30g of the butter. Mash until smooth. Season. 2 Meanwhile, preheat oven to 220˚C or 200˚C

fan. Heat the oil in a large deep frying pan over medium-high heat. Cook the onion, stirring, for 5 mins or until softened. Add the tomatoes, Worcestershire sauce, lamb, carrot, parsnip and ½ cup water. Bring to the boil. 3 Transfer the lamb mixture to a 5-cup baking dish. Cover with mash and rough up with fork. Dot with remaining butter and bake for 15-20 mins or until golden and bubbling hot. Serve with salad. NOTE Freeze unbaked pie for up to 3 months and thaw in fridge before baking, or freeze leftover cooled portions in airtight containers for up to 2 months. Per serve 2385kJ (570 Cals) / 37.1g protein / 27.4g fat 11.9g sat fat) / 39g carbs (18.1g sugars) / 10.6g fibre / 597mg sodium / 5 serves of your 7-a-day fruit & vegetables

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# Premiums will vary according to individual circumstances and premium option selected. + Direct Life Insurer’s price must be for a fully underwritten existing policy/quote covering you for comparable insured events and the same cover level. From year 2, Stepped policies revert to standard Coles Life Insurance premium rates plus applicable loadings unless you provide evidence of a cheaper quote on each renewal. A “Direct Life Insurer” sells life policies direct to the public online or by phone (including via an authorised representative). Offer excludes group policies and policies sold via a financial adviser, broker, superannuation fund or employer. Not available if cover offered is for accidental death only. Contact us on 1300 880 095 to check availability. Exclusions apply. For details, see the Terms & Conditions at www.colesinsurance.com.au/special-offers. Standard underwriting criteria applies. *flybuys discount is calculated on and applied to your Coles Life Insurance premium before the application of any other discount. This discount offer may be withdrawn at any time. Coles Supermarkets Australia Pty Ltd and Loyalty Pacific Pty Ltd are authorised representatives of the issuer, MetLife Insurance Limited ABN 75 004 274 882 AFSL 238096. Coles receives commission for each policy sold. Consider the Product Disclosure Statement available at www.coles.com.au/insurance to see if it’s right for you. Any advice provided is of a general nature only and does not take into consideration your objectives, financial situation or needs. Before acting on any advice you should consider its appropriateness.

SIDES ready in 15...

Quick and easy, these show-stopping vegie dishes are delicious with roasts, slow-cooked meats and other winter favourites.

$1.35 per serve

$2.80 per serve

Cheesy spinach mash • SERVES 4 • PREP & COOKING 15 MINS

½ x 1kg pkt Birds Eye Traditional Style Mashed Potato, frozen ¹/³ cup milk, heated 70g grated cheddar, plus 1 tbsp extra to serve 75g baby spinach, trimmed, shredded, plus a small handful of extra leaves to serve 1 Heat mash in a large microwavesafe bowl, partially covered, on high for 3 mins. Stir well. Heat for

3 mins or until piping hot. Stir in milk and cheddar until smooth. 2 Fold spinach into mash until wilted. Season with pepper. Top with extra spinach and cheddar. NOTE Try with stews, sausages, steak or roast beef (see recipe p34). Per serve 969kJ (232 Cals) / 8.9g protein / 13.9g fat (9.5g sat fat) / 17.1g carbs (2.9g sugars) / 2g fibre / 518mg sodium / 1.5 serves of your 7-a-day fruit and vegetables

Baby broccoli with lemon, parmesan & pine nuts

• SERVES 4 • PREP & COOKING 15 MINS

2 bunches baby broccoli, trimmed 1 tbsp extra virgin olive oil 2 tsp lemon juice ¹/³ cup shaved parmesan 2 tbs pine nuts, toasted 1 Steam the baby broccoli over a saucepan of boiling water for 4-5 mins or until just tender.

Drain. Place on a shallow plate. 2 Drizzle with the oil and lemon juice. Season. Sprinkle with parmesan and pine nuts. NOTE Try with roast chicken (p23). Per serve 578kJ (138 Cals) / 6.8g protein / 11.3g fat (2.2g sat fat) / 0.8g carbs (0.7g sugars) / 3.4g fibre / 100mg sodium / 1 serve of your 7-a-day fruit and vegetables

coles.com.au  39

$2.50

$1.65 per serve

MIXED beans & peas WITH HAZELNUT CRUNCH • SERVES 4 • PREP & COOKING 15 MINS

200g frozen broad beans 300 green beans, trimmed 1 cup frozen peas 2 tbsp chopped hazelnuts 30g day-old bread, finely chopped 2 tbsp extra virgin olive oil 1½ tbsp red wine vinegar 2 tsp Dijon mustard 1 Cook the broad beans in a medium saucepan of boiling salted water for 2 mins. Use a slotted spoon to transfer to a bowl of iced water. Drain and peel. Cook green beans in the pan for 3-4 mins or until just tender, adding peas and broad beans 1 min before end of cooking. Drain well. Return to pan to keep warm.

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2 Meanwhile, cook the hazelnuts in a large frying pan over medium heat, stirring, for 2-3 mins or until toasted. Transfer to a plate. Cook bread in pan, stirring, for 1-2 mins or until crispy. Transfer to plate. Wipe pan clean. Add oil and heat until warm. Whisk in vinegar and mustard until smooth. Season. 3 Sprinkle beans and peas with hazelnut mixture. Drizzle over warm dressing and toss to coat. NOTE This is ideal as a side for pan-fried fish or chicken. Per serve 890kJ (212 Cals) / 7.9g protein / 13.5g fat (1.7g sat fat) / 11.4g carbs (2.8g sugars) / 7.8g fibre / 143mg sodium / 2 serves of your 7-a-day fruit and vegetables

Vanessa says... “Half a cup of brussels sprouts provides more than your daily requirement of vitamins C and K.” Brussels sproutS with bacon & macadamias

• SERVES 4• prep & COOKING 15 MINS

¼ cup Coles Brand Australian Macadamias 1 tbsp olive oil 100g Bertocchi Hickory Smoked Bacon, from the deli, trimmed, chopped 500g brussels sprouts, trimmed, halved 10g butter 1 Heat a frying pan over medium heat. Cook macadamias for 2-3 mins or until toasted. Chop. 2 Meanwhile, heat oil in a large frying pan over medium-high heat. Cook bacon, stirring, for

3 mins or until well browned. Use a slotted spoon to transfer to a plate. Cook brussels sprouts in the pan, stirring, for 4 mins or until starting to brown. Add ⅓ cup water. Cover and reduce heat to medium. Cook for 4 mins or until brussels sprouts are just tender. Add butter and toss until melted. Toss through bacon and macadamia and season. NOTE Try with Moroccan Lamb with Apricots & Almonds (p42). Per serve 1006kJ (240 Cals) / 8.8g protein / 20.6g fat (5.7g sat fat) / 2.8g carbs (2.8g sugars) / 5.5g fibre / 336mg sodium / 1.5 serves of your 7-a-day fruit and vegetables

Recipes Lucy Nunes Food preparation Theressa Klein Styling Annette Forrest Photos Julie Crespel

per serve

Delicious Cappelletti pasta GENEROUSLY FILL D

Serving Suggestion

Introducing our NEW Deli-inspired Cappelletti range, soft thin pasta wrapped around generous fillings to create large round parcels of Cappelletti. As you cut through each Cappelletti pasta, you’ll see delicious ingredients such as Aged Prosciutto, Australian Roasted Pumpkin and Fire Roasted Capsicum.

Head to the chiller section now and try one tonight. ™Latina and associated words and designs are trademarks of General Mills International Sarl ©2014. Not available in all stores. Not all variants are available in all stores.

Four ways with...

A slow cooker Use this clever appliance to easily create tender and hearty meat dishes and an irresistible warm dessert.

$6.00 per serve

FREEZE THIS

Moroccan lamb with apricots & almonds • SERVES 6 • PREP 20 mins • COOKING 8 HRS 20 MINS • freezable (see note)

2 tbsp olive oil 900g Coles Boneless Lamb Leg Roast, excess fat trimmed, cut into 3cm pieces 1 brown onion, coarsely chopped 3 garlic cloves, crushed 2 tbsp Moroccan seasoning 2 cups salt-reduced beef stock 2 tbsp honey 1 cinnamon stick pinch saffron threads ²/³ cup dried apricots buttered couscous, to serve

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steamed green beans, to serve ¼ cup Coles Brand Australian Almonds, chopped, toasted ½ cup coriander sprigs 1 Heat half the oil in a large frying pan over medium-high heat. Cook lamb, in 3 batches, for 3-4 mins or until browned all over. Transfer to a 4.5L slow cooker. 2 Heat the remaining oil in the frying pan over medium-high heat. Cook the onion and garlic, stirring, for 5 mins or until soft. Add the

seasoning and cook, stirring, for 1 min or until fragrant. Add to the slow cooker. 3 Add the stock, honey, cinnamon and saffron. Cook, covered, on low for 7 hrs. Add the apricots and cook, covered, on low for 1 hr. 4 Serve with couscous and green beans, sprinkled with almonds and coriander. NOTE Freeze without couscous, beans, almonds and coriander for up to 3 months. Per serve 2170kJ (519 Cals) / 38.1g protein / 19.1g fat (4.8g sat fat) / 45.3g carbs (19.4g sugars) / 6.6g fibre / 790mg sodium / 2 serves of your 7-a-day fruit & vegetables

pulled pork with tomato & coriander salad

• SERVES 8 • PREP 25 MINS • COOKING 8 HRS • freezable (see notes)

1.5kg Coles Easy Carve Pork Leg Roast, string, rind and excess fat removed 1 red capsicum, thickly sliced 1 yellow capsicum, thickly sliced 1 red onion, thinly sliced 2 x 250g jars Coles Brand Mild Mexican Sauce 1 cup tomato passata 3 garlic cloves, crushed 2 tsp ground cumin 2 tsp ground coriander 3 tsp Mexican chilli powder sour cream, to serve pickled jalapeño chillies, to serve 230g pkt white corn tortilla chips 1 lime, cut into wedges Tomato & coriander salad 3 ripe tomatoes, chopped 1 small red onion, coarsely chopped ½ cup coriander leaves 1 tbsp lime juice 1 tbsp olive oil

1 Place pork in a 4.5L slow cooker (see Notes). Add the capsicum, onion, Mexican sauce, passata, garlic, cumin, coriander and chilli powder. Cook, covered, on low for 8 hrs. 2 Use a slotted spoon to carefully remove the pork from the slow cooker and coarsely shred with 2 forks. Return to slow cooker and stir gently to combine. 3 To make the tomato & coriander salad, combine all ingredients in a medium bowl. 4 Divide the pork mixture among plates. Top with sour cream and chillies. Serve with tortilla chips, lime wedges and salad. NOTES • Place the pork first in the slow cooker so it is almost submerged in the liquid. • Freeze without sour cream, chillies and accompaniments for up to 3 months. Per serve 2260kJ (540 Cals) / 47.2g protein / 24.9g fat (8.5g sat fat) / 27.5g carbs (10.4g sugars) / 3.5g fibre / 701mg sodium / 3 serves of your 7-a-day fruit & vegetables

$6.00 per serve

FREEZE THIS

chorizo & bean stew • SERVES 6 • PREP 25 MINS • COOKING 4 HRS 15 MINS • freezable (see note)

1 tbsp olive oil 3 chorizo sausages, cut into 1cm-thick slices 1 medium brown onion, thinly sliced 1 large red capsicum, thickly sliced 3 garlic cloves, crushed 1 tbsp Coles Brand Paprika 2 tsp ground cumin 1 dried bay leaf 2 tsp dried oregano 2 tbsp red wine vinegar 2 tbsp tomato paste 2 x 400g cans cannellini beans, rinsed, drained 2 x 410g can crushed tomatoes 100g Australian fetta, from the deli, crumbled ¹/³ cup small flat-leaf parsley leaves 1 pkt Coles Brand Multigrain Dinner Rolls, baked following packet directions

per serve

Per serve 2095kJ (501 Cals) / 29.6g protein / 23.6g fat (8.1g sat fat) / 35.8g carbs (10.2g sugars) / 12.5g fibre / 1270mg sodium / 3 serves of your 7-a-day fruit & vegetables

FREEZE THIS

Recipes Liz Macri Food preparation Sarah Mayoh Styling yael grinham Photos james moffat

$4.75

1 Heat the oil in a large frying pan over mediumhigh heat. Cook the chorizo for 4-5 mins or until light golden. Use a slotted spoon to transfer chorizo to a 4.5L slow cooker. 2 Heat the pan over medium-high heat. Cook the onion, capsicum and garlic, stirring, for 5 mins or until soft. Add the paprika, cumin, bay leaf and oregano and cook, stirring, for 1 min or until fragrant. Add the capsicum mixture, vinegar, tomato paste, beans and tomatoes to the slow cooker. Cook, covered, on low for 4 hrs. 3 Sprinkle with fetta and parsley. Serve with rolls. NOTE Freeze without the fetta and parsley for up to 3 months.

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The new Coles Made Easy range is your most delicious and convenient option for warming, family-friendly meals this winter.

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More Un-Believe-ably heart y Coles Made Easy meals

Coles MADE EASY SLOW COOKED BEEF BOURGUIGNON with KALE & BRUSSELS SPROUTS SALAD A classic French-style dish. Tender beef has been cooked slowly with bacon, pearl onions, mushrooms and an exquisite Barossa Valley Shiraz Sauce. Serve with an inspired salad – two of the most nutritious, delicious and popular vegies around!

Coles MADE EASY SLOW COOKED aPRICOT CHICKEN We've done the hard work. All you need to do is enjoy the amazing flavours.

Coles MADE EASY SLOW COOKED BEEF AND VEGETABLE Convenient, irresistible and comforting. Enjoy the highestquality meat.

Coles MADE EASY SLOW COOKED PORK & CARAMELISED APPLE Such an easy way to keep your family's hearts warm and stomachs filled!

Visit Colesbuzz.com.au to read and share Coles Brand product reviews.

Poached pears with vanilla & coconut rice • SERVES 6 • PREP 30 MINS • COOKING 4 HRS

6 firm Beurre Bosc pears, peeled leaving stem intact, halved lengthways 1 cup dry white wine 1 cup caster sugar 1 cinnamon stick 1 vanilla bean, split 4 whole cloves 1 cup medium-grain white rice 3 cups milk 1 cup coconut cream 1 tbsp finely grated orange rind

$3.20 per serve

1 Place the pears, wine, sugar, cinnamon, vanilla bean, cloves and 2 cups water in a 4.5L slow cooker. Cook, covered, on high for 2 hrs or until pears are tender. Transfer pears and syrup to a large bowl, reserving vanilla bean. Cool. 2 Combine the rice, milk, cream, reserved vanilla bean and 1 cup of the poaching syrup in a 4.5L slow cooker. Cook, covered and stirring twice, on high for 2 hrs or until the rice is tender. 3 Meanwhile, place 1 cup of the remaining poaching syrup in a medium saucepan and bring to the boil over high heat. Reduce heat and simmer for 10-15 mins or until dark golden. Cool and stir in the orange rind. Serve the rice and pears drizzled with orange syrup. NOTE Freeze the remaining cooled poaching syrup in an airtight container for up to 3 months. Use for poaching other fruit. Per serve 2123kJ (507 Cals) / 7.6g protein / 12.6g fat (10.1g sat fat) / 88.3g carbs (58.2g sugars) / 5g fibre / 64mg sodium

more slow cooker ideas If our slow cooker recipes have you hungry for more, why not try this delicious inspiration? Available now from Coles, The Australian Women’s Weekly Slow Cooker 4 (Bauer Media Books, $12.95) has loads of tempting

46  coles.com.au

recipes to try. And don’t fret if you don’t have a slow cooker yet because this detailed cookbook features three ways to cook each recipe – in a slow cooker, in the oven and on the stovetop.

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TASTY

This is cooking simplified without compromise on flavour – try the range of new Coles Made Easy soup kits.

COLES MADE EASY thai pumpkin souP STEP-BY-STEP

1

Cook the supplied vegetables, add the stock and water, and bring to the boil.

2

Simmer, uncovered, for 20 mins. Blend with a blender, or stick blender until smooth.

TIP For the perfect

vegetable soup, skim the top several times as it cooks.

3

Ladle into bowls and sprinkle over garnish of toasted coconut.

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A wonderfully healthy and tasty combination of pumpkin, sweet potato, fresh coriander and Thai-inspired spices. It's ready for cooking, blending and serving. You can even add cooked chicken or prawns, if you like. Serve with crusty bread.

Coles MADE EASY HEARTY VEGETABLE SOUP KIT Perfect for creating a warming, homecooked meal in no time. Great quality, tasty, filling and so easy to make.

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Coles MADE EASY SPICED LENTIL SOUP KIT Another healthy, time-saving option. The kit includes everything you need. Just cook and serve.

eat well

3 more warm winter salads

warm & hearty

SALAD

$5.15 per serve

This filling salad is low GI, gluten free and packed with protein and fibre to keep you feeling satisfied. Dukkah-roasted vegie & quinoa salad • SERVES 4 • PREP 20 MINS • COOKING 45 MINS

750g butternut pumpkin, peeled, cut into 2.5cm pieces 1 small red onion, cut into 8 wedges 300g cauliflower, cut into small florets ½ head broccoli, cut into small florets olive oil spray 1 tbsp pistachio dukkah ¼ cup pepitas 1 cup white quinoa ¼ cup chopped coriander, plus extra sprigs to serve DRESSING ½ cup reduced-fat Greek yoghurt 1 small garlic clove, crushed 1 tbsp lemon juice

Spray with oil and sprinkle with dukkah. Roast pumpkin and onion for 15 mins. Add cauliflower and broccoli and roast for a further 30 mins or until tender and lightly browned. Set aside to cool slightly. 2 Meanwhile, combine yoghurt, garlic and lemon juice in a bowl. Season. Place pepitas on an oven tray and bake for 3 mins or until lightly toasted. Transfer to a plate. Set aside to cool. 3 Place quinoa in a fine sieve and rinse under cold water. Bring a medium saucepan of water to the boil. Add quinoa and cook for 12 mins or until tender. Drain and cool slightly. Fluff with a fork to release steam. 4 Combine the quinoa, vegetables, pepitas and chopped coriander in a large bowl. Top with coriander sprigs and serve with the dressing.

1 Preheat oven to 190°C or 170°C fan. Line 2 baking trays with baking paper. Arrange pumpkin and onion on 1 tray and cauliflower and broccoli on other tray.

Per serve 1629kJ (389 Cals) / 17g protein / 10.8g fat (2.8g sat fat) / 50.1g carbs (16.8g sugars) / 11g fibre / 78mg sodium / 3.5 serves of your 7-a-day fruit & vegetables

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Chargrilled chicken, pear & sweet potato salad Preheat a chargrill pan on medium-high. Lightly spray 600g Coles RSPCA Approved Chicken Tenderloins with oil and cook for 3 mins each side or until browned and cooked through. Transfer to a plate and cover to keep warm. Lightly spray 450g peeled and thinly sliced sweet potato and 2 quartered, cored and sliced pears with oil. Cook until tender. Toss with the chicken and 2 shaved baby fennel bulbs. Sprinkle with ½ tsp dried tarragon and drizzle with 1 tbsp each of white wine vinegar and extra virgin olive oil. Scatter with 40g shaved parmesan and season with pepper. Roasted potato, tomato & steak salad with warm wholegrain mustard dressing Preheat oven to 200°C or 180°C fan. Arrange 600g quartered baby Carisma potatoes on a baking tray and lightly spray with oil. Bake for 40 mins or until golden brown and tender, adding 250g cherry tomatoes 15 mins before end of cooking. Meanwhile, lightly spray 600g Coles Beef Rump Steak with oil and cook in a hot frying pan for 2 mins each side for medium. Rest for 5 mins, then thinly slice. Toss roasted vegetables, steak and 60g baby spinach leaves in a large bowl. Heat 1 tbsp each of extra virgin olive oil and red wine vinegar and 1 tsp wholegrain mustard in frying pan, and drizzle over salad.

Recipes TRACY RUTHERFORD Food preparation SARAH MAYOH Styling YAEL GRINHAM Photos LOUISE LISTER

Barley, chorizo & egg salad Cook 1 cup pearl barley in a large saucepan of boiling water for 30 mins or until tender. Drain and cool slightly. Meanwhile, cook 1 sliced chorizo in a large deep frying pan over medium heat, stirring often, until browned. Add 150g quartered mushrooms and cook for 3 mins. Add ½ bunch trimmed, chopped silverbeet leaves. Cook, stirring, until wilted. Toss with the barley and 2 sliced spring onions. Poach 4 eggs for 3 mins and serve on top of salad.

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WARMING The cooler months offer a delicious opportunity to enjoy the beautifully flavoured new Coles Made Easy meal range.

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More Un-Believe-ably warming Coles Made Easy meals

Coles MADE EASY SLOW COOKED lamb tagine WITH KALE & BEETROOT SALAD The Moroccan spices infused

through the lamb during the slow cooking process have created a mellow and comforting flavour. This meal is ready to share and enjoy after reheating. Adaptable for everyday or entertaining, serve it with this fresh and interesting salad combination.

Coles MADE EASY SLOW COOKED aPRICOT CHICKEN We've done the hard work. All you need to do is enjoy the amazing flavours.

Coles MADE EASY SLOW COOKED BEEF AND VEGETABLE Convenient, irresistible and comforting. Enjoy the highestquality meat.

Coles MADE EASY SLOW COOKED PORK & CARAMELISED APPLE Such an easy way to keep your family's hearts warm and stomachs filled!

Visit Colesbuzz.com.au to read and share Coles Brand product reviews.

Food fixers

problem: need to ward off winter blues solution: chicken soup

$3.10 per serve

+ + feel-good chicken soup

• SERVES 4 • PREP 15 mins • COOKING 20 mins

3 garlic cloves, crushed 2 tsp finely grated fresh ginger 2 carrots, halved, thinly sliced 1L ctn Campbell's Real Stock Salt Reduced Chicken 1½ cups shredded Coles RSPCA Approved Hot Roast Chicken ¼ cup chopped flat-leaf parsley 1 Heat a large greased saucepan over medium heat. Cook the garlic and ginger, stirring, for 1 min or until fragrant. Add the carrot and cook for 3 mins or until softened. 2 Add stock, chicken and 2 cups water. Bring to the boil over high heat. Reduce heat, cover and simmer for 15 mins or until carrot is tender. 3 Season. Ladle among bowls. Top with parsley. Per serve 486kJ (116 Cals) / 15.6g protein / 2.3g fat (0.9g sat fat) / 6.9g carbs (6.6g sugars) / 3g fibre / 677mg sodium / 1 serve of your 7-a-day fruit & vegetables

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2 more fast fixers: Lemon barley soup

Thai chicken soup

Omit the ginger and carrots. Increase the water to 3 cups and add ½ cup rinsed pearl barley with the stock (don't add chicken). Simmer for 40 mins, then add the chicken and the rind and juice of 1 lemon. Sprinkle with parsley.

Omit the garlic, carrot and water. Simmer the chicken in the stock for 5 mins, then add a 400g can coconut milk and the juice of 1 lime. Cook, stirring, until hot. Swap the parsley for 2 tbsp chopped coriander.

Recipes Sharon Kennedy Food preparation sarah mayoh Styling jane hann Photos louise lister

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cooking oil spray 1 small onion, sliced 250g shortcut bacon, chopped 1 x 420g can Heinz Beanz in tomato sauce 8 small tortillas 50g baby spinach leaves 1 cup grated light cheese ½ cup Greek-style natural yoghurt ½ cup tomato salsa, to serve

1 Heat a med frypan over med-high heat and spray with cooking oil. Add onion and cook for 1-2 mins, until softened. Add bacon and cook for 2-3 mins, until golden. Stir through beans and cook for 2 mins, until heated through. Remove from heat. 2 Top each tortilla with spinach leaves, ¼ cup bean mixture and cheese. Roll up to enclose. 3 Heat a large frypan over med heat and spray with oil. Cook tortillas for 2-3 mins each side, until golden and crisp. Serve with yoghurt and salsa.

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HEINZ GLUTEN FREE PASTA Made with lupin – a naturally gluten-free legume with high levels of protein and fibre – and cooks up beautifully.

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Winter winners "This season cops a bit of flak from us sun-loving Aussies but I reckon it’s a pretty incredible time of year. I love the refreshing chill in the air, one-pot wonders bubbling away on the stove and sports – lots of sports! My warming recipes are perfect for a cosy family night in and double as awesome snacks for friends stopping by to watch a game. Bring it on winter, we're ready for you!"

Curtis Stone Brazilian-style prawn & coconut stew (Moqueca) Meatball sangers with lemony kale Plus more delicious ideas!

milk and cream until smooth. Transfer the banana mixture to a medium heavy saucepan. Scrape the seeds from the vanilla bean into the banana mixture and bring to a simmer over medium heat. 3 Meanwhile, in a medium bowl, whisk 40g of the caster sugar and the yolks for 1 min or until light and fluffy. 4 Whisk the flour into the egg mixture, then gradually whisk in the hot banana mixture. Return to the saucepan and bring to the boil over medium-high heat. Boil for 2 mins or until the custard has thickened. Transfer the banana custard to a medium bowl. Press a sheet of plastic wrap directly on the surface of the custard and cool to room temperature. 5 In the bowl of an electric stand mixer fitted with the whisk attachment, whisk the egg whites and cream of tartar on medium-low speed for 3 mins, or until the egg whites begin to froth. Increase the speed to medium and whisk for a further 2 mins, or until the egg white liquid has mostly dissipated. Slowly add the remaining 60g caster sugar. Increase the speed to medium high and whisk for 2 mins or until soft peaks form. 6 Place a sturdy baking tray in the preheated oven. Whisk one-third of the whipped egg whites into the banana custard. Fold in one-third of the egg whites then fold in the remaining egg whites. Immediately divide the mixture evenly among the ramekins. 7 Place the ramekins on the preheated baking tray and bake for 15 mins or until the soufflés have risen and are still a bit liquid in the centre. Dust with icing sugar and serve immediately with ice-cream. NOTE You can make the banana custard to the end of step 3 up to 1 day ahead, then cover and refrigerate. To finish the soufflés, bring the banana custard to room temperature then continue from step 4.

"All rise for the banana soufflé! There is something quite regal and elegant about these fluffy desserts – much like the Queen, they demand attention upon entering a room. For added wow factor, dust with icing sugar at the table."

Roasted banana soufflés serves

4

prep

CooLing cooking

50 15 30 min min

mins

2 ripe bananas softened butter, to brush ½ cup full-cream milk ½ cup thickened cream ½ vanilla bean, split lengthways 100g caster sugar 3 large free-range egg yolks 1 tbsp (20g) plain flour 4 large egg whites

54  coles.com.au

1 tsp cream of tartar icing sugar, to dust vanilla ice-cream, to serve 1 Position a rack in the centre of the oven and preheat to 190°C. Place the bananas on a baking tray lined with foil and roast for 30 mins or until the banana peels are completely blackened and the flesh is soft. Discard the peels. Use a pastry brush to brush 4 round 9cm-wide, 6.5cm-deep ramekins with the butter. 2 In a blender, puree the banana flesh,

Per serve 1680kJ (402 Cals) / 9g protein / 20.5g fat (12.3g sat fat) / 47g carbs (41.3g sugars) / 1.4g fibre / 110mg sodium

MATT SKINNER’S

TOP Pick De Bortoli Noble One Rich yet delicate and loaded with sweet citrus and stone fruit, this is not only one of Australia’s greatest wines, but an ideal partner to the dish. Available at

"Not to be confused with the Mexican corn tortilla, the Spanish tortilla is a tasty frittata-like dish packed with sliced fried potatoes and onions. Put your own spin on this classic by throwing in your favourite vegies, meats, herbs, cheeses… you name it! One thing not up for debate though – the tortilla Española tastes best when accompanied by a vibrant green salad tossed in tangy vinaigrette."

Spanish tortilla with greens & herb salad serves

4

prep

cooking

10 30 mins min

TOTAL RECIPE COST: $8.68 when you buy all the ingredients from Coles. Based on actual ingredient portions used. For a full breakdown of recipe costs go to coles.com.au Prices valid 11/6/14 – 17/6/14

3 cups olive oil 1 large brown onion, thinly sliced (about 200g) 500g (about 3) brushed starchy potatoes (or try Crème Delight), peeled, halved, cut into 4mm slices, soaked in water for 10 mins and well drained 6 Coles Brand Large Free Range Eggs, beaten 2 tsp Coles Brand Italian White Wine Vinegar 2 tsp fresh lemon juice 1 tsp Coles Brand Dijon Mustard 100g of Coles 4 Leaf Lettuce Blend ¹/5 punnet basil leaves, roughly torn

¹/5 punnet flat-leaf parsley leaves, torn ¹/5 punnet tarragon leaves, torn 1 In a large heavy pot, heat the oil to 170°C. Add the onion and cook for 8 mins or until the onions are cooked and start to brown. Using a slotted spoon, transfer the onions to paper towels to drain the excess oil. Season lightly with salt. 2 Return the temperature of the oil to 170°C and add the potatoes. Cook, stirring frequently, for 12 mins or until the potatoes are cooked and start to brown. Using a slotted spoon, transfer the potatoes to paper towels to drain the excess oil. Season lightly with salt. In a large bowl, toss the onions and potatoes with the egg and season with 1 tsp salt. Reserve the oil. 3 Heat a 25cm non-stick frying pan over medium heat. Add 1 tbsp of the reserved oil and the potato-egg mixture. Using a silicone spatula, lightly stir the mixture for 4 mins or until beginning to set on the bottom. Then allow the mixture to cook without stirring for 3 mins or until the edges of the mixture have set. Using the spatula, release the tortilla

from the pan. Slide gently onto a large plate. Invert the plate, flipping the uncooked side into the pan. Cook for 3 mins or until the tortilla is set. Transfer to a cutting board and set aside while you make the salad. 4 In a medium bowl, whisk together the vinegar, lemon juice and Dijon mustard. Whisk in 1½ tbsp of the reserved oil, discarding the remaining oil. Add the lettuce and herbs, and toss to coat. Season with salt and pepper. Slice the tortilla as desired and serve warm or at room temperature with the salad. NOTE Make the tortilla up to 4 hrs ahead. Cover and store at room temperature. Per serve 2064kJ (493 Cals) / 13.5g protein / 41.1g fat (7.8g sat fat) / 16.4g carbs (3.7g sugars) / 3.7g fibre / 217mg sodium / 2.5 serves of your 7-a-day fruit & vegetables

MATT SKINNER’S

TOP Pick De Bortoli Windy Peak Pinot Noir Soft, juicy – not at all heavy – and loaded with smells of red summer berries and spice, this is just the thing for the tortilla. Available at

"Invite your friends around to watch a game and get stuck into these saucy sangers. Reheat the meatballs in the tomato sauce at half time then place on the table alongside the bread and kale salad and encourage your guests to make up their own sandwich. Meatballs, mates and a game – it doesn’t get much better than this!"

Meatball sangers with lemony kale serves

4

prep

15 mins

stand

CHILL

cooking

5 30 20 min min min

TOTAL RECIPE COST: $9.80 when you buy all the ingredients from Coles. Based on actual ingredient portions used. For a full breakdown of recipe costs go to coles.com.au Prices valid 18/6/14 – 24/6/14

4½ rolls from 6 pkt Coles Bakery Vietnamese Rolls ¼ cup Coles Brand Full Cream Milk 450g Coles 3-Star Beef Mince ¼ medium brown onion, grated 2 cloves garlic, finely chopped 1 large Coles Brand Free Range Egg, lightly beaten 50g fresh ricotta cheese 1 tbsp olive oil 400g can Coles Brand Italian Diced Tomatoes

¼ bunch kale, stems removed, shredded (about 2 cups) 1 lemon, fine zest and 1 tbsp juice 2 tbsp Mil Lel Shredded Parmesan Cheese, ground in a food processor 1 tbsp extra virgin olive oil 1 In a food processor, pulse the half roll into the breadcrumbs. In a large bowl, combine the breadcrumbs with the milk. Set aside for 5 mins to allow breadcrumbs to absorb the milk. 2 Gently mix the beef, onion, garlic, egg and ricotta with the soaked breadcrumbs. Season with salt and pepper. Form the mixture into 16 meatballs and refrigerate for 30 mins or until firm. 3 In a large non-stick frying pan, heat the olive oil over medium-high heat. When the oil is shimmering, add the meatballs, shaking to brown them evenly. Cook for 6 mins or until the meatballs are thoroughly browned all over. Stir in the tomatoes and 100ml water and cook for 12 mins or until the meatballs

are cooked through and the sauce has thickened. Keep warm. 4 In a medium bowl, combine the kale, lemon zest, lemon juice, parmesan and extra virgin olive oil. Season with salt and pepper. 5 Split the 4 rolls, without cutting all the way through. Place 4 meatballs into the centre of each roll. Top with kale mixture and serve. NOTE Cook the meatballs up to 2 days ahead, then cool, cover and refrigerate. Reheat the meatballs in a saucepan over medium-low heat. Per serve 2552kJ (610 Cals) / 35.5g protein / 31.4g fat (11.5g sat fat) / 44.9g carbs (7g sugars) / 4.5g fibre / 558mg sodium / 2 serves of your 7-a-day fruit & vegetables

MATT SKINNER’S

TOP Pick Aradon Rioja Curtis' dish calls for an easy-drinking, all-terrain red with lots of plummy fruit and spice, and this Spanish bargain is perfect. Available at

"World Cup fever is here! Bring a little soccer spirit into your home with my take on a moqueca (moe-kay-kah) – a traditional Brazilian fish stew with banana prawns, tomatoes, coconut milk, fresh coriander and a winning chilli kick! Even with its tropical heritage and ingredients, this stew has a warming quality that's perfect for these chillier months."

Brazilian-style prawn & coconut stew (Moqueca) serves

4

prep

cooking

15 35 mins min

TOTAL RECIPE COST: $9.99 when you buy all the ingredients from Coles. Based on actual ingredient portions used. For a full breakdown of recipe costs go to coles.com.au Prices valid 25/6/14 – 31/6/14

275g (12) fresh raw banana prawns, peeled and deveined, halved lengthways 5 cloves garlic finely grated zest of ½ orange, plus 1 tbsp juice 1 tsp salt 1 tbsp olive oil ½ medium brown onion, finely diced ½ small red capsicum, finely diced (80g) 1 long red chilli, finely chopped with seeds (13g)

3 tomatoes, finely chopped, from a 400g can of Coles Brand Whole Peeled Tomatoes 400ml can TCC coconut milk juice of ¹/6 lime ¾ cup Coles Brand Long Grain Rice, cooked (about 2¼ cups) 1 tbsp coarsely chopped fresh coriander, from a bunch 1 In a medium bowl, combine the prawns, 2 cloves garlic, orange zest and salt. Toss occasionally while making the stew. 2 Heat a large heavy saucepan over medium heat. Add the oil, onion, capsicum, chilli, and remaining garlic, and cook for 15 mins, or until the vegetables are very tender and nearly falling apart. Add the tomatoes and cook for 5 mins or until the tomatoes have broken down. Add the coconut milk and 1 cup water. Cover and bring to a simmer. Cook for 10 mins or until flavours have developed.

3 Add the prawns to the coconut mixture and cook for 2-3 mins or until the prawns are just cooked through. Stir in the orange juice and the lime juice. Season with salt and pepper. 4 Spoon the rice into bowls. Top with the stew, then sprinkle with coriander and serve immediately. NOTE Make this recipe to the end of step 2 up to 1 day ahead. Cover the marinated prawns and coconut mixture separately an refrigerate. Return the coconut mixture to a simmer, then continue from step 3. Per serve 1528kJ (363 Cals) / 16.8g protein / 16.8g fat (14.7g sat fat) / 35.3g carbs (4.6g sugars) / 2g fibre / 262mg sodium / 1 serve of your 7-a-day fruit & vegetables

MATT SKINNER’S

TOP Pick Yalumba Y Series Viognier Exotic and rich without being heavy, this is consistently one of the best-value examples of its kind. Available at

coles.com.au  57

5

sneaky short cuts Save time and effort in the aisles and the kitchen with smart buys that add up to simple midweek meals. Turn to p60 for speedy treats to whip up at the weekend.

Download it Download the FREE Coles magazine app for iPad from the App Store to make shopping and meal planning even easier.

Monday

Tuesday

$5.70 per serve

$3.75 per serve

Pork & mushroom stew

Honey & soy chicken stir-fry

• SERVES 4 • PREP 10 MINS • COOKING 10 MINS

• SERVES 4 • PREP 10 MINS • COOKING 10 MINS

1 tbsp olive oil 1 brown onion, thinly sliced 200g sliced mushrooms 450g Coles Trim Pork Fillets, fat trimmed, thinly sliced 1 tbsp smoked paprika 1 tsp caraway seeds 2 tbsp tomato paste ¹/³ cup Coles Brand Sour Cream 1 tbsp chopped oregano, plus extra leaves to serve mashed potato, to serve

2 tbsp vegetable oil 2cm-piece fresh ginger, thinly sliced 2 spring onions, thinly sliced reserving green tops for garnish 5 Coles Grill RSPCA Approved Honey Soy Chicken Skewers, chicken removed from skewers, marinade reserved 1 broccoli, cut into florets 1 red capsicum, thinly sliced 1 cup frozen Coles Brand Australian Corn Kernels 2 tbsp Coles Brand Oyster Sauce steamed jasmine rice, to serve

1 Heat the oil in a large frying pan over medium heat. Cook the onion, stirring, for 4 mins or until golden. Increase heat to high. Add the mushrooms, pork, paprika and caraway seeds. Cook, stirring, for 4-5 mins or until pork starts to brown. Stir in the tomato paste. Season. 2 Stir in the sour cream and chopped oregano. Cook, stirring, for 1 min or until sauce begins to bubble. 3 Divide mash among plates. Spoon over pork. Sprinkle with extra oregano. Per serve 1729kJ (413 Cals) / 30g protein / 22.7g fat (12g sat fat) / 21.2g carbs (3.2g sugars) / 4.1g fibre / 512mg sodium / 3 serves of your 7-a-day fruit & vegetables

1 Heat the oil in a wok over high heat. Stir-fry the ginger and onion for 30 secs or until fragrant. Add the chicken and stir-fry for 4 mins or until starting to brown. 2 Add the broccoli, capsicum and corn to the wok. Season. Stir-fry for 2 mins or until almost tender. Add the reserved marinade and oyster sauce and stir-fry for 1 min or until bubbling. 3 Divide rice among bowls. Top with stir-fry and sprinkle with reserved spring onion tops. Per serve 2054kJ (491 Cals) / 26.1g protein / 16.5g fat (3.2g sat fat) / 56.5g carbs (7.6g sugars) / 4.4g fibre / 1017mg sodium / 2 serves of your 7-a-day fruit & vegetables

must-h av es

must-h av es

Sliced mushrooms, Coles Trim Pork Fillets and Coles Brand Sour Cream

Coles Grill RSPCA Approved Honey Soy Chicken Skewers, red capsicum and Coles Brand Australian Corn Kernels

Wednesday

Thursday

$6.45

Friday $5.75

per serve

per serve

$4.25 per serve

Prawn & chorizo pizza

Pork & beef ragu with spaghetti

charGrilled rump steak with coleslaw & wedges

• SERVES 4 • PREP 15 MINS • COOKING 10 MINS

• SERVES 4 • PREP 5 MINS • COOKING 30 MINS

200g pkt Mission Italian Pizza Base Plain Round 2 truss tomatoes, thinly sliced 1¼ cups Coles Brand Australian Mozzarella Shredded 1 chorizo sausage, from the deli, thinly sliced 350g Coles Australian Raw Banana Prawns, peeled, deveined 100g Australian fetta, from the deli, crumbled 2 garlic cloves, thinly sliced 150g loose baby spinach lemon wedges, to serve

1 tbsp olive oil 400g pkt Coles Brand Diced Vegetable Medley 500g Coles Pork & Beef Mince 1 tbsp finely chopped rosemary leaves ½ cup red wine 500g jar Five Brothers Oven Roasted Garlic & Red Wine Pasta Sauce 500g spaghetti ¹/³ cup finely grated parmesan

600g pkt Birds Eye Deli Seasoned Wedges Chilli & Sea Salt ¹/³ cup barbecue sauce 2 garlic cloves, crushed 1 tsp dried oregano 875g Coles Beef Rump Steak olive oil spray 250g Coles Brand Coleslaw Mix ¹/³ cup aïoli

1 Preheat oven to 240ºC or 220ºC fan. Line 2 baking trays with foil and place the pizza bases on the trays. Divide tomato between the bases. Sprinkle with half the mozzarella. Arrange the chorizo, prawns and fetta evenly over the pizzas. Season and sprinkle with garlic and remaining mozzarella. Bake for 10 mins or until golden. 2 Sprinkle with ½ cup spinach. Serve with lemon wedges and remaining spinach.

1 Heat the oil in a large saucepan over medium-high heat. Cook the vegetables, stirring, for 4 mins or until soft. Add the mince and rosemary and cook, stirring to break up any lumps, for 5 mins or until browned. Add the red wine. Season and bring to the boil. Reduce heat and simmer, stirring, for 2 mins or until reduced by half. Stir in the pasta sauce. Season and bring to the boil. Reduce heat and simmer, covered, for 15 mins. 2 Meanwhile, cook spaghetti in a saucepan of  salted boiling water until al dente. Drain. 3 Divide spaghetti and sauce among bowls and sprinkle with parmesan.

1 Preheat oven to 240ºC or 220ºC fan. Cook the wedges on a baking tray lined with foil for 20 mins or until crisp. 2 Meanwhile, combine the barbecue sauce, garlic, oregano and steak in a large bowl. Heat a chargrill pan on high. Spray with oil and cook steak for 1-2 mins each side, depending on thickness, for medium-rare or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 5 mins to rest. 3 Toss the coleslaw mix and a�oli in a medium bowl until coated. Slice the steak and serve with coleslaw and wedges.

Per serve 1942kJ (464 Cals) / 34.8g protein / 24.1g fat (12.1g sat fat) / 24.5g carbs (3.9g sugars) / 3.7g fibre /  1201mg sodium / 1 serve of your 7-a-day fruit & vegetables

Per serve 3530kJ (844 Cals) / 43.1g protein / 29.4g fat (10.8g sat fat) / 96.8g carbs (10.1g sugars) / 11.4g fibre / 677mg sodium / 1.5 serves of your 7-a-day fruit & vegetables

Per serve 3242kJ (775 Cals) / 72g protein / 39.2g fat (12.2g sat fat) / 16.1g carbs (13.5g sugars) / 4.8g fibre / 256mg sodium / 3 serves of your 7-a-day fruit & vegetables

must-h av es

must-h av es

must-h av es

Mission Italian Pizza Bases, chorizo sausage, from the deli, and Australian raw banana prawns

Coles Brand Diced Vegetable Medley, Coles Pork & Beef Mince, and Five Brothers Oven Roasted Garlic & Red Wine Pasta Sauce

Birds Eye Deli Seasoned Wedges Chilli & Sea Salt, Coles Beef Rump Steak and Coles Brand Coleslaw Mix

Recipes Dominique Gekas Food preparation Tracy Rutherford STYLING MARIE-H�L�NE CLAUZON PHOTOS CATH MUSCAT

• SERVES 4 • PREP 5 MINS • COOKING 20 MINS

coles.com.au  59

quick

WEEKEND TREATS $3.25 per serve

$2.50 per serve

Apple, berry & macadamia crumble

Maple & pecan custard crumpets

• SERVES 4 • PREP 5 MINS • COOKING 25 MINS

• SERVES 4 • PREP 5 MINS • COOKING 5 MINS

20g butter 2 tbsp Coles Brand Caster Sugar 4 apples, cored, sliced 2 cups Coles Brand Fresh Frozen Mixed Berries 200g coconut macaroons 50g Coles Brand Australian Macadamias, chopped thickened cream, to serve

1 egg ¼ cup thickened cream ¹/³ cup maple syrup 4 Golden Crumpets 20g butter ½ cup Coles Brand Australian Pecans, chopped Coles Brand Vanilla Ice Cream, to serve

1 Preheat oven to 180ºC or 160ºC fan. Heat the butter and sugar in a large frying pan over high heat. Add the apple and cook, stirring, for 5 mins or until starting to caramelise. Add 2 tbsp water and cook, stirring, for 1 min or until reduced slightly. Toss in the berries. 2 Spoon the fruit mixture into a 16cm x 21cm (6-cup) baking dish. Crumble over the macaroons and sprinkle with the macadamias. Bake for 15 mins or until golden. Serve hot with cream.

1 Whisk the egg, cream and 1 tsp of the maple syrup in a medium bowl until combined. Soak the crumpets in the egg mixture for 1-2 mins. 2 Melt butter in a large frying pan over medium heat. Quickly transfer the crumpets, hole-side up, to the frying pan and cook for 1-2 mins each side or until golden. Add the pecans and remaining maple syrup. Cook, swirling the pan, for 30 secs or until syrup starts to bubble. 3 Divide among plates. Serve with a scoop of vanilla ice-cream.

Per serve 2276kJ (544 Cals) / 4.5g protein / 31.9g fat (18.2g sat fat) / 57.8g carbs (53.8g sugars) / 10.6g fibre / 56mg sodium

Per serve 1815kJ (434 Cals) / 8.4g protein / 25.6g fat (9.8g sat fat) / 42.8g carbs (27.1g sugars) / 2.6g fibre / 380mg sodium

must-h av es

must-h av es

Coles Brand Fresh Frozen Mixed berries and Australian macadamias

Golden Crumpets and Coles Brand Classic Vanilla Ice Cream

Meet Matt Skinner

The author of eight books and voted Best Young International Wine Writer 2012 by the Grand Cru d’Italia, Mat t’s first job was in a drivethrough bottle shop back in 1993. Since then he has been tasting, talking and writing about wine for almost 20 years. In fact, Mat t lives and breathes wine!

WINTER COMFORTS with Matt Skinner

BatTEn down the hatches, winter is

upon us once again. As the weather finally takes a turn for the worse, this is the time of year that we change our eating and drinking habits, much like we change our clothes. As a rule, lighter whites such as Sauvignon Blanc and Pinot Grigio make way for richer examples like Chardonnay and Pinot Gris, while big reds such as Grenache, Merlot and Cabernet Sauvignon take their place front and centre. That said, the undisputed heavyweight of Australian wine is Shiraz – a style known all over the world for its layers of flavour, big personality, compatibility with food and knack for going the distance in the cellar. An icon of South Australia’s Barossa Valley, Peter Lehmann's early vintages were pre-sold as ‘futures’ in order to raise the necessary funds for production. Decades on, PETER LEHMANN FUTURES SHIRAZ remains a shining example of why many chose to hand over money long before they got their wine. Expect a deeply perfumed nose of glossy black fruit, worn leather and well-judged cedary oak. Drink it with osso bucco.

MATT SKINNER’S

TOP Pick

PETER LEHMANN FUTURES SHIRAZ

Matt’s tip

With the mercury plunging, wines can change temperature dramatically at this time of year. If you find that your red wine is too cold for good drinking, simply cup your hands around the glass for a few minutes to bring it up to the desired temperature. Shop online liquorland.com.au

like Us facebook.com/liquorland

Liquorland Supports Responsible Enjoyment Of Alcohol

what drink

A shot of whisky can make Pea and ham soup even more hearty.

to

Drinks news • Food matching • Cocktails

Q A

juices from a roast duck with a splash of Talisker 10-year-old whisky and serve with roast parsnips and a wee dram alongside. Try a good glug of whisky Q&A What foods go well with whisky? in and with a rustic pea and ham soup For the Scottish, whisky is food and (pictured). Or enjoy a 10-year-old haggis just a side dish. But seriously, try Glenmorangie with a ploughman’s hot-smoked salmon with Glen Grant lunch, with the saltiness of an aged The Major’s Reserve, a Speyside single cheddar offsetting the bite of the whisky. malt. Together they create a delightfully Whisky-flavoured marmalade is smoky synergy. Peaty whiskies such an old favourite: the spicy, dried fruit as Lagavulin, a 16-year-old malt from flavours of the whisky easily integrate Islay, work well with sashimi, as its fresh with the jam. Use whisky in trifles and flavour balances the whisky’s iodine taste. puddings in place of brandy for an 1 6 7 1 A _ Whisky C M 1 is _ often R E Vused- as a1 flavour 2 0 1 4 - 0 5extra - 1 flavour 4 T 1 4boost. : 5 8Whisky : 3 4really + 0 9 : 3 0 enhancer in cooking; reduce the pan does have a place in the kitchen.

me a g e h t h c t a W

The FIFA World Cup runs from June 12 to July 13, so grab a six-pack from Liquorland before you get together with friends to watch it at home. Pair Pure Blonde or Carlton Dry with favourites from the snack food aisle at Coles.

TRY THESE FOOD & DRINK MATCHES

p42

p37

The Lab Red $

Crowded Hour McLaren Vale Shiraz $$

p60

De Bortoli Noble One Botrytis Semillon 375ml $$$$

p59

Little Creatures Rogers Beer 330ml (six pack) $$$

Price guide: $ $10 and under $$ $15 and under $$$ $20 and under $$$$ $30 and under $$$$$ over $30 • All drinks featured are available at Available now in selected stores unless sold out.

Compiled by Sally Paine photo John Paul Urizar/ bauer-media.com.au

Just like the man himself.

shopping

On the shelf Don’t miss these highlights from the aisles, from fabulous new products to well-loved favourites.

say cheese sauce

A piping hot roast on a cold day is heaven on a plate. Now you can have the perfect side dish ready in just three-and-a-half minutes. Birds Eye Steamfresh Cauliflower With Cheese Sauce or Traditional Cheese Sauce With Broccoli, Cauliflower & Carrots are all you need to make a fabulous meal complete.

ON the pulse

Some products are not available in all stores

If you’re looking for a healthy dairy-free spread alternative, Nuttelex Pulse is enriched with natural plant sterols that actively lower cholesterol absorption. It also contains Vitamin D. Nuttelex Pulse is also proudly Australian owned and made.

old family fave

When it comes to winter warmers, slow-cooked meals hit the spot. But slow cooking has just been made a whole lot quicker with Coles Made Easy pre-slow cooked meals. The eternal favourite, Slow Cooked Apricot Chicken, is tender Aussie chicken and apricots in a deliciously sweet savoury sauce that’s ready in just 40 minutes!

porridge plus

Enjoy a wholesome hot brekkie made with nature’s genuine superfoods of wholegrain oats and chia seeds. Carman’s Gourmet Porridge Sachets are ready in 90 seconds in the microwave, or prepare them on the stove.

better beanz

Heinz Beanz in Tomato Sauce are the perfect power food for sustaining the energy you need. Low GI and 99 per cent fat free, they’re a good source of dietary fibre and a good source of iron and protein. Keep them handy in your pantry ready to enjoy for breakfast, lunch and dinner.

pasta with a twisT

Now you can enjoy a nutritious gluten free diet without compromising on taste. New Heinz® Gluten Free pasta is all about superior taste and texture that everyone can enjoy. Made with lupin, an ancient naturally glutenfree legume, the range is available in five shapes – penne, fusilli, mini rigatoni, linguine and spaghetti.

pasta please

New from Latina Fresh, deliinspired Cappelletti are parcels of soft, thin pasta wrapped around generous fillings. With a range of mouth-watering fillings like Fire Roasted Capsicum & Mozzarella, Aged Prosciutto, Ricotta & Basil and Roasted Pumpkin, Leek & Sage, dinner choices have become even more delicious!

sugar & spice

CSR Dark Brown Sugar has the highest molasses content of all CSR Sugars. Molasses gives this sugar its rich brown colour and full-toffee flavour as well as adding moisture to recipes, making CSR Dark Brown Sugar an ideal ingredient for puddings and sweet treats on cold winter days. Visit www.csrsugar.com. au for delicious recipe ideas.

$ d e v a s “I 260* on my

shopping last year.” I SAVED $

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lim Plu ite s fo d r tim e

260

G $10 OFF in a single Get Coles shop instantly eeach time you redeem 2,000 flybuys points^.

Susanna, 48, Coles Rewards MasterCard holder

...if you apply and are approved for a Coles MasterCard. a single Coles Supermarket shop#

Apply online today at coles.com.au/creditcards

Actor portraying real customer. Savings will depend on individual credit card spend and circumstances.*Savings calculated on the basis of 26 redemptions of $10 off. ^2,000 flybuys points are required to redeem $10 off at the checkout each time. Excludes Coles Express, Coles Local and Coles Online. Minimum spend is $10.05 after savings and discounts in one transaction at Coles Supermarkets and BI-LO (excluding smoking/tobacco product purchases, Coles Group gift cards and iTunes cards). #Approved applicants with a flybuys account will be sent a $50 Off voucher within 6 weeks of opening a new account. The flybuys barcode must be scanned at the time of presenting the voucher. Voucher may only be used once and must be surrendered at time of purchase. Minimum spend is $50.05 after savings and discounts in one transaction at Coles Supermarkets and Bi-Lo (excluding smoking/tobacco product purchases, Coles Group gift cards and iTunes cards). See voucher for expiry date. Excludes Coles Express, Coles Local and Coles Online. Offer for a limited time only and may be withdrawn at any time. Coles is a registered trademark of Coles Supermarkets Australia Pty Ltd. MasterCard® and the MasterCard brand mark are registered trademarks and PayPass is the trademark of MasterCard International Incorporated. Credit facility provided by GE Capital Finance Australia (ABN 42 008 583 588, Australian Credit Licence number 392145), trading as GE Money

style

is forever There’s more to denim than your favourite pair of jeans. Here’s how to put a fresh spin on the hard-working fabric.

The miniskirt

Mix denim moto jacket, $39

The denim mini is back on the fashion radar, and it looks as good with ankle boots and tights now as it will with a pair of sandals next summer. Add a pastel-coloured knit to really hit the sweet spot.

Mix honeycomb knit, $25

The denim jacket

This classic looks better than ever. Throw over a dress for added cool factor, or dare to rock a doubledenim combo, by wearing it with a pair of black skinny jeans. Mix denim skirt, $25

words Michelle Bateman

The jumpsuit

Keep it laid-back by rolling up the sleeves and cuffing the bottoms. Team with skate shoes and a scarf for daytime, or try it with killer heels and red lipstick as an evening alternative to jeans.

The jogging pants

This season, few pieces will update your wardrobe faster than a pair of denim-style jogging pants. Wear with sneakers for a cool off-duty look, or pair them with heels for an on-trend night out. The perfect partner? A grey turtleneck knit.

Mix striped dress, $25

RED ALERT

Mix turtleneck, $19 Mix chambray pants, $25

Denim and red a match mad lipstick is e in heaven . TRY Rimmel London Lasting Finis h by Moss Lipstick Kate in Red N Chic.

Mix chambray jumpsuit, $29

All clothing by Mix Apparel is available in selected Coles stores that stock Mix and at mixapparel.com.au Products featured are part of the June collection which is available from 02/06/2014, with selected styles available from 16/06/2014. Styles, sizes and colours may vary between stores and online. Available while stocks last. To find your nearest Coles store that stocks Mix, go to mixapparel.com.au/locations, or call 1800 752 648.

PLANNER

Menu

ideas

Make entertaining easy with food editor Lucy Nunes’ picks from this issue.

gluten free For a feast that everyone can enjoy, team a classic roast with delicious greens and a soothing slow-cooked dessert. • Lemon garlic roast chicken • Silverbeet sauté • Poached pears with vanilla & coconut rice

p23

p22

p46

p44

p24

p28

freezable “Make it ahead” is music to the ears of busy people, so here’s a hearty main, side and sweet treat you can freeze. • Chorizo & bean stew • Deluxe cauliflower cheese • Pumpkin & pecan cake with sour cream frosting

Have you got THE

iPad edition? Download the FREE Coles magazine app from the App Store and... • Watch step-by-step recipe videos • Write a shopping list • Create your weekly meal planner • Share recipes with friends • Start a collection of all your favourites

Apple, the Apple logo and iPad are trademarks of Apple Inc., registered in the U.S. and other countries. App Store is a service mark of Apple Inc.

We all saved with Barry, 56yrs,

I SAVED

100

$

from Pacific Pines, drives a 2003 Proton Jumbuck

Priyank, 30yrs, from Lavington, drives a 2009 Holden Cruze

I SAVED

333

$

Louise, 32yrs, from Leopold, drives a 2009 Hyundai Tucson

I SAVED

121

$

I SAVED

100

$

I SAVED

Colin, 37yrs,

316

$

from Bayswater North, drives a 2007 Nissan Murano

Lavinia, 47yrs,

from Balgowlah, drives a 2000 Toyota Landcruiser

I SAVED

372

$

Janice, 58yrs, from Gold Coast, drives a 2009 Suzuki Grand Vitara

RED C AR

Savings will depend on individual circumstances. Actors portraying real customer. +Savings only apply for first year of policy and apply to comparable comprehensive policies switched. Compared policies cover a comparable list of insured events. Other benefits of policies may differ. Price beat guarantee may be withdrawn at any time. Contact Coles Insurance call centre to check availability. Any discounts on your premiums (inc. online and online/flybuys discount where applicable) are calculated and applied before application of price beat guarantee. For full Terms & Conditions, see www.colesinsurance.com.au/special-offers. Standard underwriting criteria apply. Coles Supermarkets Australia Pty Ltd is an authorised representative of the issuer Wesfarmers General Insurance Limited (ABN 24 000 036 279) (AFSL 241461) and receives commission for each policy sold and renewed. Consider the Product Disclosure Statement available at www.coles.com.au/insurance to see if it is right for you.