| YOURS FREE | JUNE 2020

COLES MAGAZINE | JUNE 2020

Country-Style
Chicken Pies
See page 6

Home is
where the
heart is
75+ NOURISHING WINTER RECIPES
FOR YOU &
Plus YOUR FAMILY

• Bumper slow cooker special

• Classic cool-weather baking
• Warming drinks with style

CLS0620p001 1 7/5/20 1:16 pm

20818980AA 2020-04-15T10:48:13+10:00

TO REDUCE YOUR
CHOLESTEROL
IN 21 DAYS*

Daily consumption of one heaped tablespoon of Flora ProActiv contains 2g of plant sterols which are proven to reduce your cholesterol
by up to 10% in just 21 days as part of a healthy diet and active lifestyle. You should consult with a medical practitioner if you are diagnosed with high cholesterol.
This product may not be suitable for pregnant & lactating women and children under 5 years so check with medical practitioner.
Plant sterols do not provide additional benefits when consumed in excess of three grams per day.
 Welcome

Let’s get
started
F
 ood is magical. Whether it’s a hearty family
dinner or sweet baked treats, the sheer look, THE JOY OF WINTER COOKING
smell and taste has the ability to transport
us back to happy memories from our childhood, COMFORT FOOD FROM
a special event in our lives or to somewhere we’ve
THE SLOW COOKER
travelled. Beyond that, cooking connects us to the
From soups and mains
people we love, and that’s what this issue is all about.
to sweet recipes, too, the
We kick off by bringing you family recipes from
slow cooker is your best
some of Australia’s most loved chefs, including
friend in winter. Get
Curtis Stone and Luke Mangan (p9) – try recreating
started from page 33.
their favourites at home for your loved ones.
With winter now in full swing, your kitchen is the
place to be, and you have our permission to take it MIDWEEK MEAL
slow. Our slow-cooking section (from p33) has it all: SOLUTIONS
Photography Ben Dearnley Styling Steve Pearce Food preparation Jessica Brook

from soul-warming soups to meltingly tender meat From their table to yours
mains. Plus, we have all the tips you need to make – Aussie foodies share
the most of your slow cooker this season (p34). their recipes to help you
We know there’s still a need for speed, too, so feed your family. Turn
as always you’ll find plenty of midweek meals (p89, to page 9 for more.
p99 and p109) that are ready in a flash. Plus, we’ve
got tasty recipes from the pie maker (p119).
And what’s winter without baking? Try our great CAKES, MUFFINS,
cakes, biscuits and slices for your sweet fix (p157). BISCUITS & MORE!
Don’t forget to share your cooking with us too. Stay warm in the kitchen
To do that, go to coles.com.au/cookingclub on and fire up the oven to
Facebook. We can’t wait to see what you create! make the sweet treats
from page 157. They’re
THE COLES MAGAZINE TEAM great for any occasion.

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

instagram.com/ pinterest.com/
facebook.com/coles coles.com.au/cookingclub youtube.com/coles
colessupermarkets colesrecipes

#colesmag 3

CLS0620p003 3 5/5/2020 1:50:44 PM

 Page
In this
tagissue
»»CONTENTS »»»
WINTER IS HERE, AND OUR JUNE
ISSUE HAS LOADS OF WAYS TO HELP
WARM EVERYONE UP. THINK QUICK
FAMILY DINNERS AND COMFORTING
SLOW-COOKED DISHES.
EVERYDAY MEALS
p96
ON THE COVER...P6
Try our Country-Style Chicken Pies.
FROM MY TABLE TO YOURS...P9
Recipes from Curtis Stone, Luke Mangan,
Colin Fassnidge and Courtney Roulston.
COOKING WITH CURTIS...P20
Create comforting winter dishes with
more ideas from Curtis Stone.
FAST & FRESH...P89
Make over your weeknight menu with
our simple and speedy dinner ideas.
WHAT’S FOR DINNER?...P99
Meals made using just 5 ingredients.
ONE POT WEEKNIGHTS...P109
Deliver on flavour with these recipes.
PIE TIME...P119
Easy-as recipes made in the pie maker.
IN-SEASON POTATOES...P131
Tasty ways with this seasonal hero.
4 coles.com.au
CLS0620p004 4
Chorizo &
Bean Stew (see
recipe p58)
WINTER COOKING
p146
A-Z OF THE SLOW COOKER...P34
Are you making the most of your slow
cooker? Read this and find out.
SLOW COOKER FAVOURITES...P47
We rounded up our best-loved slow
cooker recipes, including tender lamb
and a stunning citrus cake.
SLOW COOKER SOUPS...P65
Enjoy hearty winter warmers with these
soups made in the slow cooker.
SLOW IT DOWN...P79
Take your time creating mouth-watering
dinners in the oven and on the stove,
including easy curry, tacos and risotto.
LONG WEEKEND COOKING...P143
Everything you need to create a winning
winter feast: succulent mains, plenty of
sides and some sweet extras.
COCKTAIL HOUR...P171
Celebrate good times at home with these
vibrant and warming winter drinks.
SWEET TREATS
p161
WINTER BAKING...P157
Chilly days are perfect for firing up the
oven and creating some baked goodies.
Think cakes, biscuits and coconut slice.
ULTIMATE INDULGENCE...P166
Everyone needs a show-stopping
chocolate cake in their repertoire. This
one is topped with sticky caramel pears.
FAKE IT, DON’T MAKE IT...P194
Use some clever decorating tricks to
create our cute-as Teddy Bear Cupcakes.
PLUS
FIND LOVE BUY...P181
Add these fantastic buys from Coles
to your shopping list.
EXTRAS...P188
Learn how you can help Coles raise funds
for community organisations.
RECIPE INDEX...P193
5/5/2020 2:32:17 PM
 On the cover
Made
with love
FIRE UP THE OVEN AND CREATE WINTER COMFORT
FOOD FOR THE WHOLE FAMILY. THESE MINI CHICKEN
POT PIES LOOK GREAT AND TASTE EVEN BETTER.
COUNTRY-STYLE CHICKEN PIES
Makes 6 Prep 20 mins (+ cooling time) Cooking 1 hour 35 mins
1 tbs olive oil
12 shallots, peeled, halved
200g cup mushrooms, halved
4 Coles RSPCA Approved Australian
Chicken Breast Fillets, chopped
4 bacon rashers, chopped
2 garlic cloves, crushed
2 carrots, peeled, thinly sliced
2 celery sticks, thinly sliced
¼ cup (35g) plain flour
1 cup (250ml) red wine or chicken stock
400g can diced tomatoes
2 dried bay leaves
2 thyme sprigs
3 sheets frozen puff pastry, thawed
1 Coles Australian Free Range Egg yolk
1 tbs milk
Sesame seeds, to sprinkle
Poppy seeds, to sprinkle
Dried chilli flakes, to sprinkle (optional)
1. Heat half the oil in a heavy-based
saucepan over medium heat. Add
the shallot and mushroom and cook,
stirring, for 5 mins or until brown all
over. Transfer to a heatproof bowl.
2. Heat remaining oil in the pan. Cook
chicken, in batches, turning occasionally,
for 5 mins or until browned. Transfer to
bowl with mushroom mixture. Add the
6 coles.com.au
CLS0620p006 6
THESE LITTLE
PIES, PACKED
WITH A RICH
CHICKEN, BACON
AND VEGGIE
FILLING, WILL
WARM EVERYONE
UP FROM THE
INSIDE OUT.
bacon and garlic to pan. Cook, stirring,
for 2 mins or until browned. Add carrot
and celery and cook, stirring, for 5 mins
or until browned. Return the chicken
mixture to the pan. Stir to combine.
Add flour and cook, stirring, for 1 min
or until well combined. Add the wine or
stock and bring to the boil. Stir in the
tomato, bay leaves and thyme. Reduce
heat to low. Cook, covered, for 40 mins
or until the sauce thickens and the
chicken is tender. Season. Cool slightly. MAKE IT A FAMILY PIE
3. Preheat oven to 200°C. Place the To make one large pie, spoon
pastry sheets on a clean work surface. the mixture into a 6-cup (1.5L)
Use a 10cm pastry cutter to cut discs pie dish. Cover with the pastry,
from the pastry, reserving excess. Use a trimming excess. Decorate with
3cm heart-shaped cutter to cut shapes excess pastry. Bake at 200°C for
30 mins or until pastry is puffed.
Photography Ben Dearnley Styling Vivien Walsh
from reserved pastry. Spoon chicken
mixture among six 11/2-cup (375ml) pie
Recipe & food preparation Sarah Hobbs
tins. Arrange pastry discs over the tins
to enclose the filling. Whisk egg yolk
and milk in a small bowl. Brush lightly
over the pastry. Decorate with pastry
hearts. Sprinkle with the sesame seeds,
poppy seeds and chilli flakes, if using.
4. Bake for 30 mins or until the pastry
is golden brown and puffed.
PER PIE
Energy 2791kJ/668 Cals (32%) Protein 50g (100%)
Fat 32g (46%) Sat Fat 14g (58%) Sodium 876mg (44%)
Carb 33g (11%) Sugar 5g (6%) Dietary Fibre 6g (20%)
5/5/2020 1:41:11 PM
 SWAP ME
If you don’t have
shallots on hand,
use 2 brown onions,
coarsely chopped.
Photography Ben Dearnley Styling Vivien Walsh
Recipe & food preparation Sarah Hobbs

CLS0620p007 7 5/5/2020 1:41:14 PM

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 What’s for dinner?

M MY TAB
RO L
F

E curtis
stone

“
Photography Ben Dearnley Styling Berni Smithies Food preparation Kerrie Ray

My kids love this

fried rice recipe and
it’s a great one to get
them involved in meal
prep. It’s quick and
Curtis Stone’s convenient, plus you
Stir Fried Rice can use up any leftover

”
with Steak

TO
veggies in your fridge.
& Vegetables
(see recipe p13)

YO U R S
SINCE WE’VE ALL BEEN SPENDING MORE TIME AT HOME, IT’S
IMPORTANT TO HAVE PLENTY OF DELICIOUS DINNER RECIPES
ON HAND. SO, WE ASKED SOME OF AUSTRALIA’S BEST-LOVED
FOODIES TO SHARE THEIR FAVOURITE FAMILY RECIPES WITH US.

#colesmag 9

CLS0620p009 9 5/5/2020 2:27:11 PM

 What’s for dinner?

Courtney Roulston’s
Whole Roast
Miso Cauliflower
(see recipe p13)

Courtney
Roulston

“ My partner and I
often have meat-free
Mondays. When roasted,
the cauliflower goes
sweet and tender. Any
leftovers are great
enjoyed cold in a salad

”
the next day.

10 coles.com.au

CLS0620p010 10 5/5/2020 2:27:16 PM

 What’s for dinner?

luke
Mangan

“ I love making this

pasta dish because it’s
tasty, simple and you
can pop it in the middle Luke Mangan’s
of the table to share. It’s Penne Pasta
great for lunch too, as with Chorizo,
it’s quick to make and Tomatoes & Peas

”
(see recipe p13)
full of flavour.

#colesmag 11

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CARAMEL

58031326_CLS_MAG_OLD_GOLD_FP_v3_FA.indd 1 22/04/2020 11:30


CURTIS STONE’S
STIR FRIED RICE WITH
STEAK & VEGETABLES
Serves 4 Prep 10 mins (+ cooling time)
Cooking 10 mins
300g Coles Australian No Added
Hormones Beef Scotch Fillet Steak
2 tbs olive oil
1/2 cup chopped brown onion
15g minced peeled ginger
4 garlic cloves, chopped
1/2 cup chopped peeled carrots
1/2 cup chopped red capsicum
1/2 cup small broccoli florets
4 kale leaves, trimmed, chopped
1/2 cup snow peas, trimmed, chopped
2 cups cooled cooked brown rice
2 tbs oyster sauce
2 tbs soy sauce
1 tsp sesame oil
4 extra-large Coles Australian Free
Range Eggs, fried sunny-side up
Chilli sauce, to serve (optional)
1. Heat a chargrill on medium-high.
Add the steak and cook for 2 mins
each side for medium-rare or until
deeply caramelised and cooked to
your liking. Set aside to cool. Cut into
bite-size pieces.
2. Heat a large heavy-based saucepan
over high heat. Add the olive oil. When
oil starts to smoke, add the onion and
stir-fry for 30 secs. Add the ginger and
garlic. Stir-fry for 30 secs. Add carrots
and stir-fry for 1 min. Add capsicum and
stir-fry for 30 secs. Add the broccoli
and stir-fry for 30 secs. Add kale and
stir-fry for 30 secs. Stir in the snow
peas. Add the rice and stir-fry for 1 min.
3. Add the steak pieces to rice mixture
in the pan and stir-fry for 30 secs.
Add the oyster sauce, soy sauce and
sesame oil. Stir-fry for 1 min or until the
rice is heated through and the mixture
is well combined. Season with salt.
4. Divide the fried rice among serving
plates. Top with the fried eggs. Spoon
some chilli sauce, if using, over the top.
PER SERVE
Energy 1985kJ/475 Cals (23%) Protein 29g (58%)
Fat 24g (34%) Sat Fat 6g (25%) Sodium 1325mg (66%)
Carb 33g (11%) Sugar 5g (6%) Dietary Fibre 4g (13%)
CLS0620p013 13
COURTNEY ROULSTON’S
WHOLE ROAST MISO
CAULIFLOWER
Serves 4 Prep 10 mins (+ 30 mins
soaking time) Cooking 50 mins
3/4 cup (120g) raw unsalted cashews
3/4 cup (185ml) boiling water
1 large cauliflower
2 tbs extra virgin olive oil
1 tbs apple cider vinegar
1 tsp maple syrup
2 tbs pomegranate seeds
1 tbs sesame seeds, toasted
1 tbs sunflower seeds, toasted
1 long green chilli, sliced (optional)
1/4 cup mint leaves, sliced
Red onion, finely chopped, to serve
Green salad, to serve
Miso glaze
2 tbs miso paste
1/3 cup (80ml) mirin seasoning
1 tbs maple syrup
1 tsp sesame oil
1. Place the cashews in a heatproof
bowl. Cover with the boiling water.
Set aside for 30 minutes to soak.
2. Preheat oven to 180°C. Line a
baking tray with baking paper. Cut the
base of the cauliflower so it sits flat on
an even surface. Cut a cross into the
base of the stem with a small sharp
knife. Bring a large saucepan of salted
water to a simmer and place the
cauliflower, base-side up, in the pan.
Simmer the cauliflower for 5 mins.
3. Carefully remove the cauliflower and
allow the excess water to drain off. Place
the cauliflower, base-side down, on lined
tray and drizzle with oil. Season with a
little salt. Cover tightly with foil. Bake for
25-30 mins or until cauliflower is tender.
4. Meanwhile, to make the miso glaze,
whisk the miso, mirin seasoning, maple
syrup and oil in a bowl until smooth.
5. Remove the cauliflower from oven
and remove the foil. Spoon the miso
glaze evenly over the cauliflower. Bake,
uncovered, for a further 10-15 mins or
until the glaze is bubbling and golden.
6. Place cashews and soaking water,
vinegar and maple syrup in a jug. Use
What’s for dinner?
a stick blender to blend until smooth
and creamy. Drizzle the cashew mixture
over the cauliflower and sprinkle with
pomegranate seeds, sesame seeds,
sunflower seeds, chilli, if using, mint
and onion. Serve with the salad.
PER SERVE
Energy 1770kJ/423 Cals (20%) Protein 10g (20%)
Fat 28g (40%) Sat Fat 4g (17%) Sodium 478mg (24%)
Carb 27g (9%) Sugar 19g (21%) Dietary Fibre 7g (23%)
| Source protein & fibre | 1 veg serve |
LUKE MANGAN’S PENNE
PASTA WITH CHORIZO,
TOMATOES & PEAS
Serves 4 Prep 10 mins
Cooking 20 mins
350g penne
100ml extra virgin olive oil
1 chorizo sausage, chopped
2 garlic cloves, finely chopped
250g cherry tomatoes
150ml white wine or chicken stock
400g can diced tomatoes
1 cup (120g) frozen peas
12 basil leaves, torn
2 tbs tarragon, torn (optional)
Grated parmesan, to serve
Tarragon, extra, to serve
Extra virgin olive oil, extra, to serve
1. In a large saucepan of boiling water,
add 1 tbs salt and the penne. Cook
following packet directions or until
the penne is al dente. Drain, reserving
1/4 cup (60ml) of the cooking liquid.
2. Meanwhile, in a frying pan, heat the
oil over medium heat. Add the chorizo
and cook, stirring, until the chorizo is
golden and cooked through.
3. Add garlic and cherry tomatoes to
the pan and cook for 2 mins. Carefully
add the wine or stock and cook for
2 mins or until the liquid is almost
evaporated. Add the diced tomato and
peas. Simmer for 3-4 mins, adding the
reserved cooking liquid to loosen the
sauce. Add penne and stir for 2 mins or
until heated through. Add the basil and
tarragon, if using, and stir to combine.
Remove from heat.
4. Divide pasta among serving bowls.
Sprinkle with grated parmesan and
extra tarragon. Drizzle with extra oil.
PER SERVE
Energy 2973kJ/711 Cals (34%) Protein 18g (36%)
Fat 31g (44%) Sat Fat 6g (25%) Sodium 273mg (14%)
Carb 69g (22%) Sugar 5g (6%) Dietary Fibre 10g (33%)
#colesmag 13
5/5/2020 2:27:28 PM
 What’s for dinner?

Colin Fassnidge’s
Pork Meatballs
in Tomato Sauce
with Pasta (see
recipe p18)

colin
Fassnidge

“ Meatballs are so
versatile – you can use
any type of mince you like
and any herbs you have at
home. I make this for my
family and the leftovers
go in sandwiches the

”
next day.

14 coles.com.au

CLS0620p014 14 5/5/2020 2:27:33 PM

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FON0073_FPC_Coles 2020-04-30T16:33:17+10:00

Fancy a fancier snack?

Available in the chilled aisle.

*
Maître d’ not included.

Produc
Pro ducts sho
shown
wn may no
nott be
be avai
availab
lable in
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 What’s for dinner?

curtis
stone

“ My roast chicken will

please even the fussiest
of eaters. It’s perfect all
year round, but in winter
I serve it with roasted
veggies – add them to the
roasting pan and they’ll
soak up all the flavours.

WATCH
See how
Curtis turns
Curtis Stone’s
the leftovers
Roast Chickens from this roast
with Lemon & into a flavoursome chicken stock
Herbs (recipe at coles.com.au/curtischickenstock.
over page)

#colesmag 17

CLS0620p017 17 5/5/2020 2:27:38 PM

 What’s for dinner?
COLIN FASSNIDGE’S PORK
MEATBALLS IN TOMATO
SAUCE WITH PASTA
Serves 4 Prep 20 mins (+ cooling time)
Cooking 1 hour 5 mins
Olive oil, for frying
2 garlic cloves, finely chopped
1 brown onion, finely chopped
500g Coles Australian Pork Mince
50g breadcrumbs
½ bunch rosemary, leaves
finely chopped
½ bunch tarragon, finely chopped
½ bunch flat-leaf parsley,
finely chopped
½ bunch basil, finely chopped
1 Coles Australian Free Range Egg
1 Coles Australian Free Range Egg yolk
Finely grated parmesan, to serve
Cooked al dente pasta, to serve
Flat-leaf parsley sprigs, to serve
Tomato sauce
2 brown onions, coarsely chopped
2 garlic cloves, thinly sliced
1 rosemary sprig, leaves chopped
2 x 400g cans diced tomatoes
1. To make the tomato sauce, cook the
onion and garlic in a large saucepan
over medium heat for 5 mins. Season.
Add the rosemary, tomato and 400ml
of water. Reduce heat to low. Simmer
for 30 mins.
2. Meanwhile, to make the meatballs,
preheat oven to 200°C. Line a baking
dish with baking paper. Heat olive oil
in a medium frying pan over medium
heat. Add the garlic and onion and
cook, stirring, for 10 mins or until soft.
Set aside to cool.
3. Place the mince in a large bowl with
the breadcrumbs, rosemary, tarragon,
chopped parsley, basil, onion mixture,
egg and egg yolk. Season. Using clean
18 coles.com.au
CLS0620p018 18
hands, mix until well combined.
Shape the mixture into golf ball sized
meatballs. Place the meatballs on the
lined dish. Pour over the tomato sauce
and sprinkle with parmesan.
4. Bake for 30 mins or until meatballs
are cooked through. Serve immediately
with pasta and parsley sprigs.
PER SERVE
Energy 2123kJ/508 Cals (24%) Protein 32g (64%)
Fat 31g (44%) Sat Fat 8g (33%) Sodium 395mg (20%)
Carb 20g (6%) Sugar 11g (12%) Dietary Fibre 9g 30%)
CURTIS STONE’S ROAST
CHICKENS WITH LEMON
& HERBS
Serves 8 Prep 10 mins (+ 15 mins
resting time) Cooking 1¼ hours
2 tsp ground coriander
2 tsp fennel seeds, crushed
1 tsp ground paprika
1 tsp smoked paprika
½ tsp ground cumin
2 Coles Australian RSPCA Approved
Whole Chickens (about 1.7kg each)
10 garlic cloves, unpeeled
2 brown onions, sliced
3 carrots, peeled, quartered
2 lemons, halved
½ bunch oregano sprigs
½ bunch sage sprigs
½ bunch rosemary sprigs
½ bunch thyme sprigs
1 garlic bulb, halved
1 tbs extra virgin olive oil, divided
Thyme sprigs, extra, to serve
1. Preheat oven to 220°C (200°C
fan-forced). In a small bowl, combine
the coriander, fennel seeds, combined
paprika and cumin. Season the chicken
cavities with some of spice mixture and
salt. Place garlic cloves in cavities with
some of the onion, carrots, lemon halves,
oregano, sage, rosemary and thyme.
Tie the legs together with kitchen string.
2. In the centre of a heavy-rimmed
baking tray, place the garlic bulb and
the remaining onions, carrots, lemon,
oregano, sage, rosemary and thyme.
Season chickens all over with remaining
spice mixture, salt and pepper. Drizzle
the oil all over the chickens. Arrange the
chickens over the vegetables in the tray.
3. Roast chickens for 1¼ hours or until
cooked through and juices run clear
when the thickest part of the thigh is
pierced (chicken should register 75°C
on an instant-read meat thermometer).
4. Set chickens aside for 15 mins to rest.
Cut into pieces. Serve with extra thyme.
PER SERVE
Energy 2148kJ/514 Cals (25%) Protein 43g (86%)
Fat 33g (47%) Sat Fat 10g (42%) Sodium 217mg (11%)
Carb 8g (3%) Sugar 5g (6%) Dietary Fibre 9g (30%)
COOK ALONG WITH US
Coles is making it easy for you
to whip up great-tasting dinners
at home. Check out the Home
Made with Coles videos at
coles.com.au/homemadewithcoles
to see how these recipes are
done, plus you’ll find more meal
inspiration from other foodies, too.
5/5/2020 2:27:43 PM
20870066AA 2020-04-23T07:28:30+10:00

roudly Australian ma
P de
an
do
w
ne
d
 Cooking with Curtis

Curtis stone’s

winter
Favourites Cosy up and beat the winter chill with my recipes
for hearty mushroom soup, beef brisket and roasted
seasonal veggies. I’ve also got a smooth lemon
mascarpone mousse for dessert. Enjoy.

MUSHROOM & ONION SOUP

WITH GARLIC CIABATTA CROUTONS
Serves 6 Prep 15 mins Cooking 1 hour 20 mins

¾ cup (185ml) olive oil, divided
3 large brown onions, coarsely chopped
450g cup mushrooms, halved
6 thyme sprigs
1 small bay leaf
1½ cups (375ml) dry white wine
4 x 3cm-wide strips of lemon peel
1 tbs Dijon mustard
1 tbs salt-reduced soy sauce
2 small rosemary sprigs, leaves picked
5 garlic cloves, peeled
1 Coles Bakery Stone Baked by Laurent
Ciabatta Loaf*, torn into 4cm pieces
1. In a large saucepan over medium heat,
heat ¼ cup (60ml) oil. Add the onions and
cook, stirring, for 25 mins or until golden
2. Add the wine and lemon peel to the
pan and simmer, stirring often, for 5 mins
or until onions look jammy. Add 7 cups
(1.75L) water and bring to the boil. Cover
and simmer gently for 40 mins or until
flavours develop. Whisk in mustard and
soy sauce. Season with salt and pepper.
3. Meanwhile, preheat oven to 180°C (160°C
fan-forced). Line a baking tray with baking
paper. Process rosemary leaves and garlic in
a small food processor until finely chopped.
Transfer to a large bowl and stir in ½ tsp salt
and the remaining oil. Add bread and toss
to coat. Spread bread over the lined tray,
reserving oil in the bowl. Bake for 10 mins
or until golden brown. Return the croutons
to the bowl and toss with the reserved oil.
4. Divide soup among serving bowls.
*Selected stores only.

brown. Add the mushrooms, thyme and

bay leaf. Season with 1 tsp salt. Cook,
scraping the browned bits from the bottom
of the pan, for 10 mins or until the moisture
has evaporated and the vegetables are
browned and tender.
Top with croutons. Season with pepper.
PER SERVE
Energy 2038kJ/488 Cals (23%) Protein 10g (20%)
Fat 30g (43%) Sat Fat 5g (21%) Sodium 856mg (43%)
Carb 31g (10%) Sugar 6g (7%) Dietary Fibre 6g (20%)
SERVE WITH thyme sprigs

20 coles.com.au

CLS0620p020 20 5/5/2020 1:51:54 PM

 Cooking with Curtis

#colesmag 21

CLS0620p021 21 5/5/2020 1:51:57 PM

20858397AA 2020-04-29T12:16:56+10:00
 Cooking with Curtis

Beef Brisket with

Parsley-Lemon
Potatoes (see
recipe p26)

GET AHEAD
The brisket can
be made up to
2 days ahead.
After slicing,
allow to cool
in gravy then
refrigerate in an
airtight container.

#colesmag 23

CLS0620p023 23 5/5/2020 1:52:02 PM

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 Cooking with Curtis

SWAP ME
Use brown
rice to replace
the pearl
Portrait photography Steve Brown Recipe photography Ben Dearnley Recipe styling Emma Knowles Food preparation Tracy Rutherford

barley in this
tray bake if
you prefer.

Roasted Vegetables
with Lemon Salsa
(recipe over page)

#colesmag 25

CLS0620p025 25 5/5/2020 1:52:07 PM

 Cooking with Curtis
BEEF BRISKET WITH
PARSLEY-LEMON
POTATOES
Serves 6 Prep 20 mins (+ resting time)
Cooking 5 hours
1.2kg Coles Australian No Added
Hormones Beef Brisket
1 tbs olive oil
1 brown onion, coarsely chopped
1 fennel, trimmed, coarsely chopped
6 garlic cloves, crushed
1½ tbs tomato paste
3 cups (750ml) salt-reduced beef stock
1 cup (250ml) dry white wine
750g Carisma or washed potatoes
2 tbs extra virgin olive oil
2 tbs finely chopped parsley
1 lemon, rind finely grated, juiced
2 tsp plain flour
1. Preheat oven to 150°C (130°C
fan-forced). Season the brisket with
salt and pepper. In a large ovenproof
casserole pan over medium-high heat,
heat the olive oil. Cook the brisket for
5 mins each side or until browned.
Transfer to a plate and set aside to rest.
2. If necessary, pour off all but 1 tbs oil
from the pan. Add the onion, fennel and
garlic and cook, stirring, for 8 mins or
until just tender. Reduce heat to medium.
Add the tomato paste and cook,
stirring frequently, for 2 mins or until
the tomato paste deepens in colour. Add
stock and wine, scraping the bottom of
the pan. Return the brisket, fat-side up,
to the pan and bring to a simmer. Cover
and transfer to the oven. Braise for
3 hours or until very tender.
3. Increase oven temperature to 200°C
(180°C fan-forced). Uncover brisket and
cook for 1 hour or until brisket is crisp
on top and the liquid has reduced by
about half. Transfer the brisket to a
carving board. Cover with foil. Strain
the braising liquid through a fine sieve
into a heatproof jug, pressing on the
vegetables to extract liquid. Set the
brisket aside for 30 mins to rest.
4. While the brisket is resting, in a large
saucepan, add the potatoes, 1 tbs salt
and enough water to cover. Bring to
a boil over medium-high heat. Reduce
heat to low and simmer for 30-35 mins
or until the potatoes are tender. Drain
well and return to the pan. Using a fork,
crush the potatoes into large chunks.
26 coles.com.au
CLS0620p026 26
Fold in the extra virgin olive oil, parsley,
lemon rind and 1 tbs lemon juice.
Season. Cover to keep warm.
5. Skim off as much fat as possible
from the braising liquid in jug. Wipe out
the casserole pan and add the braising
liquid. (You’ll need 2 cups/500ml of
braising liquid. Top up with more beef
stock if necessary.) Bring to the boil
over medium-high heat. In a small bowl,
combine the flour with ¼ cup (60ml)
of the braising liquid from the pan until
completely smooth. Add the flour
mixture to the pan, whisking to
combine. Return to the boil and cook
for 1 min or until the gravy thickens
slightly. Remove from heat. Season.
6. Slice the brisket against the grain
into 1cm-thick slices. Return the sliced
brisket to the gravy in the pan. Cover
and set aside for 10 mins to rest.
7. Arrange the potato mixture on
a large serving platter. Top the potato
mixture with the sliced brisket and
drizzle with the gravy.
PER SERVE
Energy 2262kJ/541 Cals (26%) Protein 46g (92%)
Fat 27g (39%) Sat Fat 8g (33%) Sodium 586mg (29%)
Carb 19g (6%) Sugar 5g (6%) Dietary Fibre 4g (13%)
SERVE WITH chopped parsley and
lemon zest
ROASTED VEGETABLES
WITH LEMON SALSA
Serves 4 Prep 15 mins (+ standing
time) Cooking 25 mins
1 head cauliflower, cut into florets
4 Red Royale potatoes, quartered
16 small brussels sprouts
4 white flat mushrooms, halved
1 brown onion, cut into thin wedges
1 cup (250ml) extra virgin olive oil,
divided
⅓ cup (65g) pearl barley
1 small lemon, very thinly sliced,
quartered
⅓ cup finely chopped flat-leaf parsley
¼ cup finely chopped shallot
¼ cup chopped toasted almonds
2 tbs chopped toasted pistachios
1. Preheat oven to 220°C (200°C
fan-forced). Place 2 rimmed baking
trays in the oven. In a large bowl, toss
the cauliflower, potatoes, brussels
sprouts, mushrooms and onion with
half the oil. Season with salt.
2. Arrange the cauliflower mixture
over the hot baking trays. Roast for
25 mins or until the vegetables are
browned and crisp-tender.
3. Meanwhile, cook the barley in a large
saucepan of boiling water for 25 mins
or until tender. Drain well.
4. Combine the lemon, parsley, shallot,
¼ tsp salt and the remaining oil in a
small bowl. Set aside for 10 mins to
develop the flavours.
5. Sprinkle barley over the cauliflower
mixture. Spoon over the lemon salsa
and sprinkle with almond and pistachio.
PER SERVE
Energy 3693kJ/883 Cals (42%) Protein 17g (34%)
Fat 66g (94%) Sat Fat 10g (42%) Sodium 223mg (11%)
Carb 47g (15%) Sugar 10g (11%) Dietary Fibre 17g (57%)
LEMON MASCARPONE
MOUSSE
Serves 6 Prep 15 mins (+ cooling
& chilling time) Cooking 10 mins
⅔ cup (150g) caster sugar
2 large lemons, rind finely grated, juiced
2 extra-large Coles Australian Free
Range Egg yolks
½ cup (125g) mascarpone
¼ cup (60g) sour cream
¾ cup (185ml) thickened cream, whipped
Coles Almond Spekulatius biscuits,
broken, to serve
Finely grated lemon rind, extra, to serve
1. In a medium heatproof bowl, rub
sugar and 1 tbs lemon rind between
fingertips until moist and fragrant.
Whisk in ⅓ cup (80ml) lemon juice
and the egg yolks until well combined.
2. Place the bowl over a medium
saucepan of simmering water. Using
an electric mixer, whisk the lemon
mixture for 6 mins or until light, fluffy
and thick enough to coat back of a
spoon. Set aside for 10 mins to cool.
3. Whisk the mascarpone and sour
cream into the lemon mixture until
well combined. Using a large silicone
spatula, gently fold in the whipped
cream, in 2 batches, until combined.
4. Divide mousse among serving bowls.
Place in the fridge to chill for 1 hour or
until set. Sprinkle the biscuit and extra
lemon rind over the mousse to serve.
PER SERVE
Energy 1357kJ/325 Cals (16%) Protein 3g (6%)
Fat 23g (33%) Sat Fat 15g (63%) Sodium 22mg (1%)
Carb 27g (9%) Sugar 27g (30%) Dietary Fibre <1g (1%)
5/5/2020 1:52:08 PM
 Lemon
Mascarpone
Mousse

SWAP ME
Any type of
shortbread or
spiced biscuit
works well in
this recipe.

CLS0620p027 27 5/5/2020 1:52:14 PM

20917977AA 2020-04-22T12:18:07+10:00

ak ers of
Muality time
q
Bakers
There’s never been a more perfect time
to get your little bakers, baking.
 Teatime treat
Enjoy a slice of moist, lightly
spiced cake topped with an
irresistible labne icing thanks
to Tamar Valley Dairy.
Recipe by
Courtney Roulston
HUMMINGBIRD CAKE
WITH VANILLA LABNE ICING
Serves 12 Prep 20 mins (+ cooling &
overnight chilling time) Cooking 55 mins
700g Tamar Valley Dairy Vanilla Bean
Greek Style Yoghurt
2 cups (300g) plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp mixed spice
Pinch of sea salt flakes
432g can crushed pineapple in juice,
drained well
2 carrots, peeled, coarsely grated
3 eggs, lightly whisked
½ cup (110g) caster sugar
¾ cup (185ml) olive oil
½ cup (80g) sultanas
½ cup (70g) pistachios, chopped
Passionfruit pulp, to serve
Chopped pistachios, extra, to serve
CLS0620p029 29
1. Line a fine sieve with a piece of clean 4. Bake for 50-55 mins or until a skewer
muslin. Place sieve over a bowl. Pour inserted in the centre comes out clean.
600g of the yoghurt into lined sieve. Set aside in the pan for 10 mins before
Fold cloth over top of the yoghurt to turning onto a wire rack to cool completely.
cover. Place in fridge overnight to drain. 5. Spread top of the cake with drained
2. Preheat oven to 180°C. Grease yoghurt (labne). Drizzle with passionfruit
a 22cm (base measurement) round pulp and sprinkle with extra pistachio.
cake pan and line the base and side
with baking paper. Combine the flour,
baking powder, bicarbonate of soda, Rich and creamy,
cinnamon, mixed spice and salt in a Tamar Valley
large bowl. Make a well in the centre. Dairy Vanilla
3. Add the pineapple, carrot, egg, Bean Greek Style
sugar, oil, sultanas, pistachio and Yoghurt is great
remaining yoghurt to the flour mixture. on its own,
Stir until well combined. Spoon the with fruit
mixture into the prepared pan and and in baking.
smooth the surface.
5/5/2020 2:00:29 PM
 Crunch timeTake yoghurt and Heritage Mill muesli beyond breakfast
– transform the combo into this indulgent fridge cake.
Recipe by
Michael Weldon
A source of protein, Heritage
Mill Deluxe Roasted Nut Muesli is
a delicious mix of seeds, pecans,
almonds and brazil nuts. It’s a great
choice for brekkie, or use it in your
favourite desserts for a nutty twist.
30 coles.com.au
CLS0620p030 30
YOGHURT & MUESLI
FRIDGE CAKE
Serves 12 Prep 20 mins
(+ standing, cooling & chilling time)
Cooking 5 mins
1½ cups (195g) Heritage Mill Deluxe
Roasted Nut Muesli
80g coconut oil, melted
6 gelatine leaves
½ cup (125ml) orange juice
½ cup (125ml) honey
1kg reduced-fat Greek-style yoghurt
Heritage Mill Deluxe Roasted Nut
Muesli, extra, to serve
Honey, extra, to serve
Orange zest, to serve
1. Grease a 20cm (base
measurement) springform pan. Line
the base and side with baking paper.
2. Place muesli in a food processor.
Pulse until the muesli resembles
coarse breadcrumbs. Transfer to
a bowl. Add the coconut oil and
stir until well combined. Spoon the
mixture into the prepared pan and
press into the base. Place in the
fridge for 30 mins or until firm.
3. Place the gelatine leaves in a
bowl. Cover with cold water and
set aside for 5 mins to soak.
4. Meanwhile, place the orange juice
and honey in a small saucepan over
medium heat. Cook, stirring, for 1 min
or until the honey melts. Bring to
a simmer. Remove from heat.
5. Squeeze excess liquid from the
gelatine leaves. Add to the orange
juice mixture and stir until the gelatine
dissolves. Set aside to cool slightly.
6. Whisk the yoghurt and gelatine
mixture in a medium bowl until well
combined. Pour over the muesli base
in the pan. Place in the fridge for
12 hours or until set.
7. Top with extra muesli and extra
honey. Sprinkle with orange zest.
5/5/2020 2:01:34 PM
3920_Streets Feast_Coles_Mag FP_FA_Flattened.indd 1 28/4/20 9:36 am
20765743AA 2020-03-11T15:08:44+11:00
 Page tag

WE LOVE

slow cooking
NOW’S THE TIME TO TAKE IT SLOW IN THE KITCHEN. OUR SLOW COOKING SPECIAL
HAS EVERYTHING YOU NEED, FROM MAKING THE MOST OF YOUR SLOW COOKER
TO CLASSIC SLOW-COOKED RECIPES IN THE OVEN AND ON THE STOVE.

A-Z GUIDE TO THE SLOW COOKER

SLOW COOKER FAVOURITES
We’ve got all the We’ve rounded
tips and tricks you up some of our
need to make the best-loved slow
slow cooker your cooker recipes.
secret cooking Think tasty stew,
weapon this winter. hearty curry and
Plus, we’ve included tender lamb ragu.
a few genius recipe You’ll even find
ideas for you to try. sweet treats too.

SLOW COOKER TRADITIONAL

SOUPS SLOW COOKING
There’s nothing Don’t own a slow
like a hearty bowl cooker? You don’t
of soup to warm have to miss out.
up the family We’ll show you
on chilly winter how to prepare
evenings. Try our mouth-watering
fuss-free recipes, slow-cooked meals
all made easy in on the stove or
the slow cooker. in the oven.

#colesmag 33

CLS0620p033 33 5/5/2020 1:48:08 PM

 your A-Z guide to the
SLOW COOKER A SLOW COOKER IS A GREAT WAY TO MAKE SOME MAGIC IN WINTER.
DISCOVER THE TIPS AND TRICKS YOU NEED TO TURN IT INTO YOUR BEST
FRIEND IN THE KITCHEN, PLUS SOME TASTY RECIPE IDEAS.

A Anatomy of a slow cooker

2 3

1. LID The lid traps steam inside the 2. Bowl The ceramic bowl of the slow 3. Switch The switch (or dial) usually
slow cooker, so it’s important not to take cooker is where the magic happens. Its has 4 functions: off, low, high and keep
it off during cooking. It’s generally made temperature is controlled by the base, warm. Some slow cookers also have
of glass to let you have a sneak peek. and it’s removable for easy cleaning. a browning function for searing meat.
 Know your slow cooker

BUYING A
SLOW COOKER
When choosing a slow cooker,
go for a size that suits your
needs. A medium-sized (4-6L)
slow cooker will generally feed
6-8 people. Think about shape
too – if you’re cooking larger
pieces of meat, pick
a slow cooker that fits
them easily.

4. Base The base of the slow cooker
holds the bowl in place and houses all
of the electronics, including the switch
and the power cord. Keep this dry.
B
Browning the meat
Want to boost the flavour of your dish? When slow
cooking beef, lamb, pork or chicken, it’s best to brown
it all over before adding it to the slow cooker. This also
gives the meat a tasty golden crust. Some slow cookers
have a browning function, or you can do this in a frying
pan over medium-high heat.

#colesmag 35
 D
Dairy
When making soups or
curries in the slow cooker,
it’s important to use the right
type of dairy. Full-cream milk,
cream and yoghurt work best,
as their higher fat content
prevents them from splitting
and curdling while the dish
cooks. Using cheese or low-fat
cream or yoghurt? Add it to
your dish just before serving.

E
Eggplant
Slow cooking eggplant turns
the flesh deliciously creamy,
perfect for swirling into
mashed potato or making
baba ganoush. To do it, use a
fork to prick a whole eggplant

C
all over. Line the slow cooker
bowl with baking paper. Top
with eggplant. Cover and cook
for 1½-2 hours on high or until
Cuts of meat tender. Remove the flesh and
mash in a bowl. For a tasty
The slow cooker turns meat, particularly tougher cuts, into side, try halving an eggplant
meltingly tender, fall-apart goodness. Some of the best cuts for and then score a diamond
slow cooking include (clockwise, from top left) gravy beef, chicken pattern on the cut surface.
drumsticks, beef silverside, pork shoulder and whole chicken. Other Sprinkle with a little Moroccan
excellent cuts include lamb shanks and osso bucco. seasoning and cook on high
for 1½-2 hours or until tender.

36 coles.com.au
 Know your slow cooker

F
Here’s a handy kitchen hack: make your sweet
and savoury pie fillings ahead of time in the
slow cooker. Then, when you’re ready, just
assemble with bought or homemade pastry.
Cool filling completely before assembling the
pie, or freeze filling in airtight containers for up
to 3 months. Thaw frozen pie filling overnight
in fridge before using. For a sweet-as dessert,
Fillings try our apple and rhubarb pie filling – you’ll
find the recipe at coles.com.au/applepiefilling.

G
Greek-style
lamb
Melt-in-your-mouth
Words Sarah Geelan Recipes Sarah Hobbs & Emma Braz Photography James Moffatt & Ben Dearnley

Greek-style lamb is
characterised by its tender
texture that benefits from
Styling Emma Knowles & Berni Smithies Food preparation Kerrie Ray & Tracy Rutherford

a long cooking time in the

slow cooker. We love this
lamb and olive dish, made
using Coles Australian Lamb

H
Boneless Leg Roast. Get
the recipe at coles.com.au/
greeklambwitholives.

Hot chocolate
Once you try our idea for batch-cooking hot chocky, you’ll want to make it over and
over again. Just pour 8 cups (2L) full-cream milk into a slow cooker and add 400g
chopped dark chocolate. Cover and cook for 1 hour on high or until smooth and
heated through. Ladle it into mugs, then top with a dollop of whipped cream.
Sprinkle with ground cinnamon or cocoa powder and hello, luxe hot chocolate!
know your slow cooker

J Jam

Yes, you can make jam in the slow

cooker. This bacon jam is a tasty
topping for jacket potatoes – just
combine 500g chopped rindless
bacon rashers, 3 sliced red onions,
2 crushed garlic cloves, 1 cup
(220g) brown sugar, ⅓ cup
(80ml) malt vinegar, ¼ cup
(60ml) Coles Finest Pure Canadian

I
Maple Syrup, 1 chopped seeded
birdseye chilli (optional) and 1 tbs
coarsely chopped thyme in a slow
cooker. Cover and cook, stirring
occasionally, for 4 hours on high.
Uncover and cook, stirring
occasionally, for 30 mins or until
syrup thickens. Season. Store in
Ingredients an airtight container in the fridge
for up to 1 week.

When it comes to prepping

vegetables and other
ingredients for the slow
cooker, make sure you cut
everything into even-sized
pieces. This helps the
ingredients cook at the same
rate. You can prep your
veggies and meats ahead
of time and pop them in
separate airtight containers
in the fridge. Never place
the slow cooker bowl in the
fridge, as this slows down
the heating process when
you put it in the slow cooker.

K
Keeping it clean
To remove cooked-on food, you can give the slow cooker bowl a scrub by hand in soapy
water (never immerse the electrical unit in water) or you can try this tip: fill the bowl
one-quarter up the side with water, then leave the slow cooker on low for 1 hour. Turn
off the slow cooker and let it cool slightly, then gently scrub the inside of the bowl.

38 coles.com.au
 L
Know your slow cooker

Liquid
The lid of the slow cooker traps heat and creates steam in the bowl, which
turns into condensation. Since this creates extra liquid, it’s important to fill the
slow cooker just right – too full, and the dish won’t cook evenly. Make sure
the level doesn’t exceed half to three-quarters of the bowl. If there’s too much
liquid in your finished dish, uncover the slow cooker (remove any meat from
the slow cooker and cover with foil) and cook on high until mixture thickens.
You could also reduce any liquid down in a saucepan over medium-high heat,
then return to the slow cooker with any meat and stir to combine.

M N
Mulled wine Never add
Raise a glass of warming
frozen meat
spiced wine in the comfort of
your own home with this idea. Place For food safety,
6 cups (1.5L) light red wine, 660ml make sure you
apple cider and the juice of 2 oranges thaw any frozen
in a slow cooker. Stir in ⅔ cup (150g) meat in the fridge
caster sugar, 6 whole cloves, before adding
2 cinnamon sticks or quills, 2 whole it to the slow
star anise and 1 tsp vanilla bean cooker and,
paste. Cover and cook, stirring if possible, bring
occasionally, for 1 hour on high or it to room
until sugar dissolves and mixture temperature. The
is aromatic. Add sliced orange gradual heating of
and apple just before serving. the slow cooker
means that frozen
meat won’t heat
up evenly or at a
safe enough rate.
20612635AA 2020-04-15T15:10:28+10:00
 Know your slow cooker

Oats Pearl barley Quinoa Rice

Overnight oats make Try this hearty stew As well as making Like most other grains,
a fuss-free brekkie the made with pearl barley. overnight oats and rice is perfect for the
next morning. Place Cook a 1.8kg pork pearl barley stew, slow cooker. Try this
1½ cups (135g) Coles shoulder roast in a you can simply steam comforting rice
Rolled Oats, 1 finely greased frying pan until your grains in the pudding recipe.
chopped cored apple, brown all over. Transfer slow cooker. To do Place ½ cup (100g)
2 cups (500ml) milk to a slow cooker. Add this, rinse 1 cup medium-grain rice,
and 4 cups (1L) water 2 chopped brown (200g) quinoa under 3 cups (750ml)
in a greased slow onions, 4 crushed garlic cold water. Drain and milk, 1 cup (250ml)
cooker. You can add cloves, 1 chopped peeled transfer to a slow thickened cream, ½ cup
flavourings such as carrot, 3 cups (750ml) cooker with 1¾ cups (110g) caster sugar,
maple syrup, ground chicken stock, 400g can (435ml) water. ½ tsp ground cinnamon
cinnamon, vanilla bean diced tomatoes, 1 cup Cover and cook for and ½ tsp vanilla bean
paste or brown sugar (200g) pearl barley and 2-2½ hours on high paste in a slow cooker.
too. Cover and cook ¼ cup (70g) tomato or until liquid is Cover and cook,
for 6-7 hours on low paste. Cover and cook absorbed and quinoa stirring occasionally,
or until the mixture for 6 hours on high or is tender. Use a fork for 2-2½ hours on
thickens. Top with until the pork is very to separate grains. high or until rice is
extras such as yoghurt, tender. Shred the pork Add the cooked tender. Serve with
fresh fruit or honey and stir into the pearl quinoa to salads or dollop cream and

s
before serving. barley mixture. serve with curry. crushed pistachios.

Stewed fruit
Try stewing and poaching fruit in your slow cooker. You can set and forget and
then have a tasty addition for all types of dishes. Try making this rustic apple
sauce – it’s great with roast pork. Just combine 1kg Granny Smith apples, peeled,
cored, chopped, 2 tbs demerara sugar, 2 whole cloves, 2 tbs apple cider vinegar,
1 tsp ground cinnamon, ¼ tsp allspice, 3 thyme sprigs and ⅓ cup (80ml) water in
a slow cooker. Cover and cook for 3½ hours on high (or 5 hours on low). Coarsely
mash. Cook, uncovered, for 30 mins on high (or 1 hour on low) or until thick.

#colesmag 41
20870070AA 2020-04-22T13:45:51+10:00

• FARMED FOR TASTE •

 Know your slow cooker

U Use it up
Take note of the contents of your
fridge and pantry when planning
your meals – the slow cooker is
a great way to use up vegetables
or half-empty jars of curry paste
and get creative in the process.

Temperature
Your slow cooker has high and low settings. While you might think it all
comes down to how much time you have to cook the dish, some recipes
benefit from using a specific setting. Cooking pizza in a slow cooker is best
done on high to get a crispy base (it will turn stew-like on the low setting).
On the flip side, cooking cheesecakes in the slow cooker requires gentle
cooking on low – cooking on high can cause them to split and overcook.
V Vegetarian
Slow cooking isn’t all about
meat – you can make some
really tasty vegetarian dishes
in the slow cooker too. Dried
legumes work well in the slow
cooker as they need a longer
cooking time. Want a little
inspo? Check out the dhal at
coles.com.au/slowcookerdhal.

W Wings
You don’t need the oven to make sticky
chicken wings – put your slow cooker to
work creating these tempting honey-soy
bites. Combine 1.6kg Coles RSPCA
Approved Australian Chicken Wings with
2 tbs salt-reduced soy sauce, ¼ cup (60ml)
honey, 2 tbs miso paste, 2 tbs Chinese
cooking wine, 1 tsp Chinese five spice,
1 crushed garlic clove, 1 tbs finely grated
ginger and 1 tsp sesame oil. Cover and cook
for 2 hours on high (or 3 hours on low).
Combine 1 tsp cornflour and 1 tbs water in
a small bowl. Add to the slow cooker and
stir to combine. Cover and cook for 2 hours
on high (or 3 hours on low) or until chicken
is sticky and cooked through. Transfer to
a serving dish. Sprinkle with 2 tsp toasted
sesame seeds and spring onion curls.

#colesmag 43
 Y
know your slow cooker

Yoghurt

You can make your own yoghurt using a

X
X factor
Want to add a finishing touch
to your slow-cooked dish?
Top stews, casseroles and
pasta dishes with croutons
and chopped herbs. Toss
sourdough pieces and herbs
with a little olive oil, then bake
on a lined baking tray at 180°C
or until golden and crisp.
slow cooker. To do it, place 8 cups (2L)
milk in a slow cooker. Cover and cook
for 2 hours on high or until milk reaches
82°C on a sugar thermometer. Turn off
slow cooker. Transfer 2 cups (500ml)
of the milk to a heatproof bowl. Cool to
43°C. Stir in ½ cup (140g) plain
Greek-style yoghurt. Stir yoghurt
mixture into the remaining milk in slow
cooker. Cover with lid and wrap with a
clean towel to keep mixture insulated.
Set aside in a warm place for 13-15 hours
or until the mixture thickens. Transfer
to an airtight container. Store yoghurt
in fridge for up to 2 weeks and use this
yoghurt to create your next batch.

Z Zucchini slice
It might be last on the list, but it’s certainly not the
least – here’s how to create a family-friendly zucchini
slice for six in your slow cooker. To do it, line the slow
cooker bowl with 2 layers of baking paper. Heat 2 tsp
olive oil in a frying pan over medium heat. Cook
2 finely chopped bacon rashers and 1 finely
chopped brown onion, stirring, for 5 mins or until
golden brown. Transfer to a bowl. Stir in 2 large
coarsely grated zucchini, 1 coarsely grated peeled
carrot, 1 cup (150g) self-raising flour and 1 cup (120g)
coarsely grated cheddar. Whisk 4 eggs, ¼ cup
(60ml) milk and 40g melted butter in a jug. Stir into
the zucchini mixture. Season. Spoon mixture into the
lined slow cooker. Cover. Cook for 1½ hours on high
(or 3 hours on low) or until cooked through. Set aside,
uncovered, for 5 mins. Transfer to a clean work
surface. Slice and serve warm or at room temperature.

44 coles.com.au
20860035AA 2020-04-23T09:54:08+10:00
20874168AA 2020-04-21T15:29:25+10:00

SERVING
SUGGESTION

TH E G O O DNES S O F OATS
W ITH A BL E N D O F
ADVERTISEMENT N U TRITIO U S ING R E D I ENTS
 SLOW COOKER MEALS

SLOW COOKER
favourites
TO HELP YOU OUT THIS WINTER,
WE’VE COMPILED SOME OF OUR
BEST-LOVED MEALS FROM THE
SLOW COOKER. YOU’LL FIND A FEW
WARMING SWEET SURPRISES TOO.
Photography Ben Dearnley & James Moffatt Styling Steve Pearce, Bhavani Konings & Berni Smithies Food preparation Jessica Brook, Kerrie Ray & Tracy Rutherford

Chorizo & Bean Stew

(see recipe p58)

SWAP ME
Use chickpeas,
butter beans
or red kidney
beans instead of
cannellini beans.

#colesmag 47

CLS0620p047 47 5/5/2020 2:25:33 PM

 SLOW COOKER MEALS
CORNED BEEF WITH MAPLE-MUSTARD GLAZE
1.5kg Coles Australian No Added
Hormones Beef Corned Silverside
¼ cup (60ml) malt vinegar
2 tbs brown sugar
2 dried bay leaves
1 garlic bulb, halved crossways
6 whole cloves
1 celery stick, thickly sliced
1 brown onion, cut into wedges
2 small fennel, quartered
2 bunches Dutch carrots, trimmed,
scrubbed, or 400g baby carrots,
peeled, halved lengthways
6 small parsnips, peeled
48 coles.com.au
CLS0620p048 48
Serves 8 Prep 15 mins Cooking 4 hours 55 mins
2 small swedes, peeled, quartered
12 baby potatoes, halved
⅓ cup (80ml) maple syrup
2 tbs brown sugar, extra
1 tbs wholegrain mustard
1 tbs Dijon mustard
1. Place beef, vinegar, sugar, bay leaves,
garlic, cloves, celery, onion and fennel in
a slow cooker. Pour over enough cold
water to just cover beef. Cover and cook
for 4 hours on high (or 6 hours on low).
Add carrots, parsnips, swede and potato
and cook for 30 mins or until just tender.
2. Preheat oven to 200°C. Combine the
maple syrup, extra sugar and combined
mustard in a bowl. Use tongs to transfer
the beef to a roasting pan with fennel,
carrots, parsnips, swede, garlic and
potato. Discard liquid in slow cooker.
3. Drizzle the mustard mixture over the
beef and vegetables. Roast, turning the
vegetables occasionally, for 20-25 mins
or until the beef is glazed and the
vegetables are golden brown.
PER SERVE
Energy 1512kJ/362 Cals (17%) Protein 36g (72%)
Fat 5g (7%) Sat Fat 2g (8%) Sodium 2174mg (109%)
Carb 35g (11%) Sugar 24g (27%) Dietary Fibre 10g (33%)
SWAP ME
If you don’t
have malt
vinegar, use
apple cider
vinegar instead.
5/5/2020 2:25:35 PM
 SLOW COOKER MEALS

FREEZE ME
Freeze the cooled
curry in an airtight
container for up
to 3 months. Thaw
overnight in the
fridge. Reheat in
a saucepan over
medium heat.

SLOW COOKER RED PORK CURRY Serves 6 Prep 15 mins Cooking 6¼ hours

1 tbs olive oil
2kg Coles Australian Pork Shoulder
Roast Boneless, cut into 3cm pieces
1 brown onion, finely chopped
¼ cup (75g) red curry paste
400ml can coconut milk
2 tsp fish sauce
600g butternut pumpkin, peeled,
seeded, cut into 3cm pieces
150g green beans, trimmed, halved
Steamed rice, to serve
Coriander leaves, to serve
Lime wedges, to serve
1. Heat the oil in a large frying pan
over medium heat. Cook the pork, in
3 batches, stirring, for 5 mins or until
brown all over.
2. Place the pork, onion, curry paste,
coconut milk, fish sauce and pumpkin
in a slow cooker. Cover and cook for
6 hours on low (or 4 hours on high),
adding the beans for the last 30 mins
of cooking.
3. Divide the curry and rice among
serving bowls. Sprinkle with coriander
and serve with lime wedges.
PER SERVE
Energy 2618kJ/626 Cals (30%) Protein 68g (136%)
Fat 34g (49%) Sat Fat 17g (71%) Sodium 954mg (48%)
Carb 11g (4%) Sugar 8g (9%) Dietary Fibre 4g (13%)

#colesmag 49

CLS0620p049 49 5/5/2020 2:25:37 PM

20897516AA 2020-04-21T11:21:26+10:00

LAMB RAGU WITH RED WINE & HERBS
1 tbs olive oil
1 (about 1.7kg) Coles Australian Lamb
Shoulder Roast Bone In
6 rindless bacon rashers, chopped
1 brown onion, finely chopped
1 garlic clove, crushed
2 carrots, peeled, finely chopped
1 celery stick, finely chopped
¾ cup (185ml) red wine or beef stock
2 x 400g cans diced tomatoes
1 cup (250ml) chicken stock
2 rosemary sprigs
2 flat-leaf parsley sprigs
4 thyme sprigs
2 oregano sprigs
CLS0620p051 51
Serves 6 Prep 15 mins Cooking 6 hours 20 mins
Cooked fettuccine, to serve
Chopped flat-leaf parsley, to serve
1. Heat half the oil in a large frying pan
over medium-high heat. Season the
lamb and cook for 4-5 mins each side
or until browned. Transfer to a plate.
2. Heat remaining oil in the pan over low
heat. Add the bacon, onion, garlic, carrot
and celery. Cook, stirring, for 5-7 mins or
until vegetables start to caramelise. Add
wine or beef stock. Bring to the boil and
cook for 2 mins. Place the lamb in a slow
cooker. Add bacon mixture, tomato and
chicken stock. Season. Tie rosemary,
SLOW COOKER MEALS
ON THE STOVE
Cook the lamb
mixture in a
large saucepan
over low heat for
3 hours or until
lamb is falling
off the bone.
parsley sprigs, thyme and oregano
together with kitchen string and add to
slow cooker. Cook for 6 hours on low or
until the lamb is falling off the bone.
3. Remove the herbs and discard.
Transfer the lamb to a plate and use
2 forks to shred the meat. Discard the
bone. Return the lamb to the slow
cooker and stir to combine.
4. Divide the fettuccine and ragu
among serving bowls. Sprinkle with
chopped parsley.
PER SERVE
Energy 2533kJ/606 Cals (29%) Protein 44g (88%)
Fat 41g (59%) Sat Fat 16g (67%) Sodium 875mg (44%)
Carb 8g (3%) Sugar 7g (8%) Dietary Fibre 5g (17%)
#colesmag 51
5/5/2020 2:25:41 PM
20873086AA 2020-04-23T11:01:58+10:00

NEW
NEW
W
 SLOW COOKER MEALS

SWAP ME
Leave out the
potatoes and
serve the lamb
leg with rice
or couscous.

Lamb Leg with

Pomegranate
& Pistachios
(see recipe p58)

#colesmag 53

CLS0620p053 53 5/5/2020 2:25:44 PM

20873076AA 2020-04-29T14:50:01+10:00

Looks like you’re in for an extra

special treat at Coles.
Because now you’ll discover a wonderful
selection of my favourite chocolate blocks.
They have been made in New Zealand by
the Whittaker family for over 120 years.
And what I love about them is they insist
on only the very best ingredients.
So keep an eye out for them, I suspect
they will soon be your favourite too.

MANDARIN & ALMOND CAKE
4 mandarins, unpeeled, washed
4 Coles Australian Free Range Eggs
⅔ cup (150g) caster sugar
1⅓ cups (160g) almond meal
⅔ cup (100g) self-raising flour
4 mandarins, unpeeled, extra
1 cup (220g) caster sugar, extra
300ml thickened cream
1. Place the mandarins in a slow cooker.
Cover with hot water. Cover and cook
on high for 2 hours. Trim ends from the
mandarins, then cut mandarins in half
(don’t peel the mandarins). Discard ends
and seeds. Process halved mandarins in
a food processor until pulpy.
2. Grease a 20cm (base measurement)
round cake pan. Line with baking paper.
IN THE OVEN
Bake the cake
at 180°C for
45-60 mins
or until cake is
cooked through.
CLS0620p055 55
Serves 12 Prep 15 mins (+ cooling time) Cooking 5 hours
Use an electric mixer to beat the eggs
and sugar in a bowl until thick and pale.
Add almond meal, flour and mandarin
pulp and use a large metal spoon to fold
gently until just combined. Spoon into
the prepared pan. Top with a sheet of
baking paper and foil, pleated in centre,
and secure with kitchen string. Place the
pan in slow cooker. Add enough boiling
water to come halfway up side of pan.
Cover and cook, adding more boiling
water to the slow cooker if necessary,
for 3 hours on high or until a skewer
inserted in cake comes out clean. Stand
cake in the pan for 5 mins before turning
onto a wire rack to cool completely.
3. Meanwhile, use a small serrated
knife to cut the extra mandarins into
SLOW COOKER MEALS
thin slices. Combine the extra sugar
and ¼ cup (60ml) water in a small
frying pan over medium-low heat.
Cook, stirring, for 2-3 mins or until
the sugar dissolves. Add the mandarin
slices and reduce heat to very low.
Cook for 6-8 mins or until the mandarin
slices are tender and the syrup
thickens. Set aside to cool.
4. Place the cake on a serving platter.
Use a clean electric mixer to whisk the
cream in a bowl until soft peaks form.
Spoon whipped cream over the top of
the cake. Top with the mandarin slices
and syrup to serve.
PER SERVE
Energy 1484kJ/355 Cals (17%) Protein 7g (14%)
Fat 18g (26%) Sat Fat 7g (29%) Sodium 92mg (5%)
Carb 42g (14%) Sugar 36g (40%) Dietary Fibre 2g (7%)
#colesmag 55
5/5/2020 2:25:46 PM
20904149AA 2020-04-22T13:46:45+10:00

8g

• FARMED
s FOR TASTE •
Find u
in the
Cereal
Aisle
 SLOW COOKER MEALS

IT’S SO EASY TO
CREATE A JAMMY
FRUIT BASE AND
A LIGHT, FLUFFY
TOPPING IN YOUR
SLOW COOKER.

SWAP ME
Any type of
frozen or fresh
berries will do.
Apples work in
place of pears
in this dish too.

Pear, Berry &

White Chocolate
Cobbler (recipe
over page)

#colesmag 57

CLS0620p057 57 5/5/2020 2:25:48 PM

 SLOW COOKER MEALS

CHORIZO & BEAN STEW
Serves 6 Prep 25 mins
Cooking 41/4 hours
1 tbs olive oil
3 chorizo sausages, cut into
1cm-thick slices
1 brown onion, thinly sliced
1 large red capsicum, seeded,
finely chopped
3 garlic cloves, crushed
1 tbs ground paprika
2 tsp ground cumin
1 dried bay leaf
2 tsp dried oregano
2 x 400g cans cannellini beans,
rinsed, drained
2 x 400g cans diced tomatoes
2 tbs red wine vinegar
2 tbs tomato paste
1. Heat the oil in a large frying pan
over medium-high heat. Add the
chorizo and cook, stirring, for 4-5 mins
or until the chorizo is light golden. Use
a slotted spoon to transfer the chorizo
to a slow cooker.
2. Add the onion, capsicum and garlic
to the pan. Cook, stirring, for 5 mins
or until the onion softens. Add the
paprika, cumin, bay leaf and oregano
and cook, stirring, for 1 min or until
aromatic. Transfer the mixture to the
slow cooker with the beans, tomato,
vinegar and tomato paste. Cover and
cook for 4 hours on low or until the
mixture thickens.
3. Divide the stew evenly among
serving bowls.
PER SERVE
Energy 1351kJ/323 Cals (16%) Protein 15g (30%)
Fat 16g (23%) Sat Fat 5g (21%) Sodium 705mg (35%)
Carb 22g (7%) Sugar 10g (11%) Dietary Fibre 12g (40%)
SERVE WITH thyme sprigs, Australian fetta
and Coles Bakery Multigrain Rolls*
LAMB WITH PISTACHIO
& POMEGRANATE
Serves 6 Prep 15 mins
Cooking 6 hours 25 mins
1 tbs olive oil
1.8kg Coles Australian Lamb
Whole Leg Roast
1 brown onion, halved, sliced
1 fennel, trimmed, thickly sliced
8 garlic cloves, sliced
6 Red Royale potatoes,
peeled, quartered
½ cup (125ml) red wine vinegar
¼ cup (55g) brown sugar
2 strips orange peel, white pith removed
1 small bunch silverbeet, stems
discarded, leaves washed, shredded
Pistachio topping
1 pomegranate
½ cup (70g) pistachios, chopped
½ cup (125ml) honey
¼ cup chopped flat-leaf parsley
1. Heat oil in a large frying pan over
high heat. Add lamb. Cook, turning, for
5-8 mins or until brown all over. Transfer
the lamb to a slow cooker. Cook onion,
fennel and garlic in the pan, stirring, for
5 mins or until onion softens. Transfer to
the slow cooker with the potato, vinegar,
sugar, orange peel and 1 cup (250ml)
water. Cover and cook for 6 hours on
high (or 8 hours on low) or until the
lamb is tender. Add the silverbeet and
cook for 10 mins or until silverbeet wilts.
2. Meanwhile, to make the pistachio
topping, cut the pomegranate in half.
Use a wooden spoon to tap each
pomegranate half to remove the seeds,
reserving any juice in a bowl. Heat a
small frying pan over medium heat. Add
pistachio and cook, stirring, for 1-2 mins
or until toasted. Add the pomegranate
seeds, reserved pomegranate juice and
honey. Cook for 1 min or until combined.
PEAR, BERRY & WHITE
CHOCOLATE COBBLER
Serves 6 Prep 35 mins (+ 20 mins
standing time) Cooking 3 hours
4 pears, peeled, cored,
cut into wedges
300g Coles Frozen Mixed Berries
⅓ cup (75g) caster sugar
¼ cup (35g) plain flour
1 tsp vanilla bean paste
1½ cups (225g) self-raising flour
1 tbs caster sugar, extra
125g butter, chopped
¾ cup (185ml) buttermilk
100g white chocolate, chopped
Vanilla ice cream, to serve
1. Combine the pear, berries, sugar,
plain flour and vanilla in a slow cooker.
Set aside for 20 mins or until the
berries begin to release their juices.
2. Combine self-raising flour and extra
sugar in a large bowl. Add butter. Use
your fingertips to rub the butter into
the flour mixture until it resembles fine
breadcrumbs. Make a well in the centre
and pour in buttermilk. Stir until a soft,
sticky dough forms. Stir in chocolate.
3. Spoon the chocolate mixture evenly
over the pear mixture in slow cooker.
Cover and cook on high for 3 hours or
until the top is cooked through and the
fruit is tender. Serve with ice cream.
PER SERVE
Energy 2345kJ/561 Cals (27%) Protein 8g (16%)
Fat 24g (34%) Sat Fat 15g (63%) Sodium 428mg (21%)
Carb 73g (24%) Sugar 41g (46%) Dietary Fibre 7g (23%)
TRY THESE TOO
Pick up these handy extras at Coles.
To mop up tasty
sauces, grab a
pack of Coles

WATCH Remove from heat. Stir in the parsley.

3. Transfer the lamb to a serving platter.
Bakery Rustic
Rolls (4 pack)*.
Minestrone Sprinkle with half the pistachio topping.
*Selected stores only.

is another Arrange vegetable mixture around the Coles Irresistible

hearty family lamb and drizzle with slow cooker juices. Vanilla Bean ice
favourite. See Serve with remaining pistachio topping. cream 1L is perfect
how it’s done in the slow cooker at PER SERVE served with
coles.com.au/hamhockminestrone. Energy 3604kJ/862 Cals (41%) Protein 54g (108%) slow-cooked fruit.
Fat 37g (53%) Sat Fat 13g (54%) Sodium 274mg (14%)
Carb 72g (23%) Sugar 45g (50%) Dietary Fibre 11g (37%)

58 coles.com.au

CLS0620p058 58 5/5/2020 2:25:52 PM

20762879AA 2020-04-27T11:25:46+10:00
20762885AA 2020-04-27T11:29:00+10:00

MAKE EVERYDAY
 promotion

Smoky bake
Enjoy sticky, smoky roast chicken thanks to Stubb’s®
Legendary Bar-B-Q Sauce and this 5-ingredient recipe.

STICKY CHICKEN WITH

SWEET POTATO & SLAW
Serves 4 Prep 10 mins Cooking 1 hour

8 chicken pieces on the bone

⅔ cup (160ml) Stubb’s Sticky Sweet
Legendary Bar-B-Q Sauce
5 small gold sweet potatoes,
cut into thin wedges
450g pkt Coles American BBQ
Slaw Kit
Thinly sliced spring onion, to serve
Stubb’s Sticky Sweet Legendary
Bar-B-Q Sauce, extra, to serve

1. Preheat oven to 200°C. Line

2 baking trays with baking paper.
Place the chicken and sauce in a
large bowl. Turn to coat. Arrange the
chicken on 1 lined tray. Arrange sweet
potato in a single layer on remaining
tray and spray with olive oil spray.
2. Roast the chicken and sweet potato
for 50 mins or until the chicken is
golden brown and cooked through.
Remove chicken from the oven. Cover
with foil and set aside to rest. Roast
the sweet potato for a further 10 mins
or until tender and golden brown.
3. Prepare slaw kit in a large serving
bowl following packet directions.
4. Sprinkle sweet potato with spring
onion. Drizzle chicken with extra sauce
and serve with sweet potato and slaw.

Made with brown

sugar and molasses,
Stubb’s Sticky
Sweet Legendary
Bar-B-Q Sauce
gives a rich, smoky
flavour to BBQ or
roasted meats. It
also makes a tasty
dipping sauce.

CLS0620p061 61 5/5/2020 1:54:38 PM

20866073AA 2020-05-04T09:08:24+10:00

TRUE FOOD

mmm just like

homemade...
 promotion

Get cosy
This warming one-pot wonder
is easy to do and tastes so good
thanks to the first-class flavour
of Continental Superb Stock.

POT-ROAST CHICKEN
WITH GARLIC & THYME 
Serves 4 Prep 20 mins
Cooking 13/4 hours

1.4kg chicken pieces on the bone

2 tbs plain flour
2 tbs olive oil
2 leeks, pale section only, thinly sliced
300g cup mushrooms
1 cup (250ml) dry white wine
2 tsp Continental Superb Stock
– Chicken Powder
2 cups (500ml) boiling water
1 tbs tomato paste
1 tbs wholegrain mustard
12 garlic cloves, unpeeled
12 thyme sprigs
Mashed potato, to serve
Green beans, to serve

1. Preheat oven to 160°C. Place the

chicken and flour in a bowl. Toss to
coat. Heat half the oil in a heavy-based
casserole pan over medium heat. Add
half the chicken. Cook for 2-3 mins each
side or until golden. Transfer to a plate.
Repeat with the remaining chicken.
2. Heat the remaining oil in the pan.
Add the leek and mushrooms. Cook,
stirring, for 2 mins or until leek softens.
Add the wine and cook, scraping the
base of the pan, for 1 min. Add the stock
powder, boiling water, tomato paste,
mustard, garlic and half the thyme. Stir
to combine. Return the chicken to the
pan. Cover and bake for 11/4 hours or until
the chicken is cooked through. Uncover
and bake for a further 15 mins or until the
sauce thickens. Season with a little extra
stock powder, if necessary.
3. Serve the chicken mixture with Boost the flavour of your next meal
mashed potato, green beans and with Continental Superb Stock –
remaining thyme. Chicken Powder. It’s the perfect
addition to soups, stews and casseroles,
or use it as a seasoning for vegetables.

CLS0620p063 63 5/5/2020 2:00:53 PM

20858332AA 2020-04-08T10:54:46+10:00

WANT TO SEE HOW

CAMPBELL'S SOUP IS MADE?
www.campbellsanz.com/how-we-make-it
 Winter soups

Slow cooker
SOUPS
TURN ON YOUR SLOW
COOKER AND TURN UP THE
FLAVOUR – EACH OF THESE
SOUPS IS DELICIOUS DOWN
TO THE LAST SPOONFUL.
Recipes Jessica Brook Photography Ben Dearnley Styling Berni Smithies Food preparation Kerrie Ray

Ratatouille
Soup with
Cheese Tortellini
(see recipe p72)
SWAP ME
Any variety
of fresh
tortellini or
ravioli works
in this recipe.

#colesmag 65

CLS0620p065 65 5/5/2020 3:20:08 PM

 Winter soups
JAPANESE-STYLE PORK NOODLE SOUP
800g Coles Australian Pork Belly
Roast Boneless
1 tbs finely grated ginger
4 garlic cloves, crushed
½ cup (125ml) soy sauce
1 tbs miso paste
1 tbs curry powder
1 tbs brown sugar
⅓ cup (80ml) mirin seasoning
4 Coles Australian Free Range Eggs,
unpeeled, shells washed and dried
2 tsp cornflour
400g pkt Coles Asia Udon Noodles
66 coles.com.au
CLS0620p066 66
Serves 6 Prep 15 mins Cooking 4 hours
1 bunch baby pak choy, halved
lengthways, blanched
1 tbs Table of Plenty Asian Black
Sesame Dukkah Salad Sprinkles
1. Place the pork, ginger, garlic, soy
sauce, miso paste, curry powder, sugar,
mirin and 4 cups (1L) water in a slow
cooker. Cover and cook for 3½ hours
on high (or 6 hours on low).
2. Add the eggs and cook for a further
20 mins or until the pork is tender.
Carefully transfer the pork and eggs
to separate plates. Combine the
cornflour with 1 tbs water in a small
bowl. Add to the slow cooker and stir
to combine. Cook for 5 mins or until
soup thickens slightly. Add the noodles
and cook for 5 mins or until tender.
3. Thinly slice the pork. Peel and halve
the eggs. Divide the soup and noodles
among serving bowls. Top with pork,
egg and pak choy. Sprinkle with dukkah.
PER SERVE
Energy 3023kJ/723 Cals (35%) Protein 41g (82%)
Fat 39g (56%) Sat Fat 15g (63%) Sodium 1788mg (89%)
Carb 47g (15%) Sugar 9g (10%) Dietary Fibre 8g (27%)
SWAP ME
For a meat-free
meal, serve
this soup with
pan-fried tofu
instead of the
pork belly.
5/5/2020 3:20:17 PM
 Winter soups

SWAP ME
This dish is
also delicious
served with
hot smoked
trout or cooked
marinara mix
from the deli.

Corn, Cauliflower &

Coconut Chowder
(see recipe p72)

#colesmag 67

CLS0620p067 67 5/5/2020 3:20:24 PM

20858340AA 2020-04-21T11:47:18+10:00
 Winter soups

ON THE STOVE
Don’t own a slow
cooker? Cook soup
in a casserole pan,
partially covered,
over low heat for
2 hours or until
pork is tender.

COLCANNON POTATO & PORK SOUP Serves 6 Prep 10 mins (+ cooling time) Cooking 3¼ hours

2 tbs olive oil
2 leeks, pale section only, thickly sliced
1 brown onion, finely chopped
2 garlic cloves, crushed
2 cups (160g) shredded
green cabbage
1 large (about 1kg) Coles Australian
Smoked Meaty Pork Leg Hock
3 Red Royale potatoes, peeled, chopped
2 bay leaves
4 cups (1L) chicken stock
3 spring onions, thinly sliced
¼ cup (60ml) thickened cream
1. Heat half the oil in a large non-stick
frying pan over medium heat. Add the
leek, onion and garlic. Cook, stirring, for
4 mins or until onion softens. Transfer to
a slow cooker. Add cabbage, pork hock,
potato, bay leaves and stock. Cover and
cook for 3 hours on high (or 5 hours
on low) or until the potato and pork
are tender. Turn off slow cooker.
2. Transfer the pork hock to a
heatproof bowl. Cool slightly. Use
2 forks to shred the meat, discarding
the bone and rind. Heat the remaining
oil in a non-stick frying pan over high
heat. Cook the pork, in 2 batches,
stirring, for 3-5 mins or until crisp.
Transfer to a plate.
3. Remove bay leaves from soup and
discard. Use a stick blender to carefully
blend soup until smooth. Divide among
serving bowls. Season. Top with pork
and spring onion. Drizzle with cream.
PER SERVE
Energy 1030kJ/246 Cals (12%) Protein 10g (20%)
Fat 13g (19%) Sat Fat 4g (17%) Sodium 680mg (34%)
Carb 20g (6%) Sugar 6g (7%) Dietary Fibre 6g (20%)
| Source fibre | Low sat fat | 3 veg serves |

#colesmag 69

CLS0620p069 69 6/5/20 4:56 pm

 Winter soups

FREEZE ME
Place cooled soup
mixture, without
toppings, in an
airtight container.
Freeze for up
to 3 months. To
serve, reheat in
a saucepan over
medium-high heat.

OUR HOMEMADE
CHILLI AND Sweet Potato
Soup with Chilli
COCONUT SAMBAL Sambal (recipe
over page)
ADDS DELICIOUS
TEXTURE AND SPICE
TO THE SMOOTH
SWEET POTATO
SATAY SOUP.

#colesmag 71

CLS0620p071 71 5/5/2020 3:20:37 PM

 Winter soups
RATATOUILLE SOUP WITH
CHEESE TORTELLINI
Serves 6 Prep 10 mins
Cooking 2 hours 25 mins
2 tbs olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 eggplant, coarsely chopped
2 tsp dried Italian herbs
1 tbs tomato paste
3 cups (750ml) vegetable stock
1 tbs red wine vinegar
1 tbs brown sugar
4 vine-ripened cherry tomatoes,
coarsely chopped
285g jar whole piquillo peppers,
drained, coarsely chopped
200g cheese tortellini
2 zucchini, thinly sliced
2 cups (60g) Tuscan kale or green
kale, trimmed, leaves chopped
⅓ cup (90g) Coles Basil Pesto
1. Heat the oil in a large frying pan over
medium-high heat. Add the onion, garlic
and eggplant, Cook, stirring, for 4 mins
or until tender. Transfer to a slow cooker.
2. Add the herbs, tomato paste, stock,
vinegar, sugar, tomato and peppers to
the slow cooker. Season. Cover and
cook for 2 hours on high (or 4 hours on
low) or until the vegetables are tender.
3. Add the tortellini. Cook, covered, for
20 mins. Add the zucchini and kale and
stir until combined and heated through.
4. Divide the soup among serving
bowls. Top with pesto to serve.
PER SERVE
Energy 1419kJ/339 Cals (16%) Protein 9g (18%)
Fat 19g (27%) Sat Fat 3g (13%) Sodium 1065mg (53%)
Carb 26g (8%) Sugar 9g (10%) Dietary Fibre 12g (40%)
SERVE WITH toasted slices of Coles Finest
by Laurent Rye Sourdough Vienna*
FIND ME… Piquillo peppers are petite peppers
that have been wood roasted and preserved with
garlic. Find them in the pickled vegetable aisle.
WATCH
For another
tasty soup,
check out
how our slow
cooker chicken and corn soup is
done at coles.com.au/chickensoup.
72 coles.com.au
CLS0620p072 72
CORN, CAULIFLOWER
& COCONUT CHOWDER
Serves 6 Prep 10 mins (+ cooling time)
Cooking 1 hour 35 mins
1 tbs extra virgin olive oil
1 brown onion, finely chopped
2 celery sticks, thinly sliced
3 corn cobs, husks and silk removed,
kernels removed
½ medium cauliflower, cut into florets
3 Red Royale potatoes, peeled, chopped
400ml coconut milk
4 cups (1L) vegetable stock
300g Coles Tasmanian Hot Smoked
Salmon Portions with Pepper,
coarsely flaked
Dill sprigs, to serve
1. Heat oil in a large frying pan over
medium-high heat. Add the onion and
celery and cook, stirring occasionally,
for 4 mins or until just tender. Transfer
to a slow cooker.
2. Add the corn kernels, cauliflower,
potato, coconut milk and stock to the
slow cooker. Season. Cover and cook
for 1½ hours on high (or 3 hours on low)
or until the vegetables are tender. Turn
off the slow cooker. Cool slightly. Use
a stick blender to carefully blend the
soup until almost smooth.
3. Divide the soup among serving
bowls. Top with the salmon and dill.
PER SERVE
Energy 1672kJ/400 Cals (19%) Protein 20g (40%)
Fat 20g (29%) Sat Fat 11g (46%) Sodium 1194mg (60%)
Carb 29g (9%) Sugar 8g (9%) Dietary Fibre 9g (30%)
SERVE WITH extra virgin olive oil,
cooked corn kernels and Coles Finest
by Laurent Rye Sourdough Vienna*
SWEET POTATO SOUP
WITH CHILLI SAMBAL
Serves 6 Prep 15 mins (+ cooling time)
Cooking 2 hours 35 mins
1 tbs coconut oil
1 brown onion, finely chopped
4 garlic cloves, crushed
1 tbs finely grated ginger
¼ cup (70g) smooth peanut butter
1 tbs sambal oelek or chilli sauce
2 tbs kecap manis
2 tbs fish sauce
3 gold sweet potatoes, peeled,
cut into 2cm pieces
400ml coconut milk
60g pkt baby spinach leaves
Chilli sambal
1 long green chilli, seeds removed,
coarsely chopped
½ cup (75g) shredded coconut
1 lime, rind finely grated, juiced
1. Heat the oil in a large non-stick frying
pan over medium heat. Add the onion,
garlic and ginger and cook, stirring
occasionally, for 4 mins or until onion
softens. Transfer to a slow cooker.
2. Add peanut butter, sambal oelek
or chilli sauce, kecap manis, fish sauce,
sweet potato, coconut milk and 3 cups
(750ml) water to the slow cooker.
Cover. Cook for 2½ hours on high
(or 5 hours on low) or until the sweet
potato is tender. Turn off the slow
cooker. Set aside to cool slightly.
Use a stick blender to carefully blend
the soup until smooth.
3. To make the chilli sambal, place
the chilli, coconut, lime rind and lime
juice in a food processor and process
until finely chopped.
4. Divide the soup among serving
bowls. Top with the spinach and
sprinkle with chilli sambal to serve.
PER SERVE
Energy 1658kJ/397 Cals (19%) Protein 8g (16%)
Fat 28g (40%) Sat Fat 21g (88%) Sodium 975mg (49%)
Carb 26g (8%) Sugar 15g (17%) Dietary Fibre 8g (27%)
SERVE WITH coriander leaves and
finely chopped toasted almonds
TRY THESE TOO
Head to your local Coles for
these tasty shortcuts.
Try Coles Indian
Inspired Bombay
Style Cauliflower
Soup 430g. It’s
ready to eat in
only 3½ minutes.
Coles Minestrone
Soup Kit
*Selected stores only.
500g has
ready-to-cook
veggies and
a flavoursome
stock sachet.
5/5/2020 3:20:44 PM
COB0129_20865998-1- 2020-04-24T13:14:08+10:00

DELICIOUS MEALS FROM

OUR KITCHEN TO YOURS
Inspired by authentic recipes and using carefully selected ingredients,
Coles Kitchen offers you great-tasting food that is ready when you are.
With familiar favourites and exciting new products, explore the full
Coles Kitchen range of meals, soups and sides in the chilled
convenience aisle. Only available at Coles.
20913561AA 2020-04-21T15:32:42+10:00

*With over 1 billion live cultures per serve. B. Lactis supports gut health by improving regularity in adults as part of a balanced diet.
 promotion

Full of flavour
Serve up warming plates of rustic veg and flatbread,
made using the range of great-tasting Moro olive oil.

CHICKPEA RATATOUILLE
WITH FLATBREAD
Serves 4 Prep 15 mins (+ 10 mins
resting time) Cooking 30 mins

2 tbs Moro Tradicional Olive Oil

1 brown onion, coarsely chopped
1 garlic clove, crushed
400g can diced tomatoes
2 large zucchini, chopped
1 red capsicum, seeded, chopped
400g can chickpeas,
rinsed, drained
½ cup (125ml) vegetable stock
Moro Primero Extra Virgin
Olive Oil, to serve
Basil leaves, to serve
Flatbread
1¾ cups (260g) plain flour
½ tsp salt
½ tsp baking powder
½ cup (125ml) chilled water
⅓ cup (80ml) Moro Primero
Extra Virgin Olive Oil

1. Preheat oven to 200°C. Heat

half the olive oil in an ovenproof
casserole pan over medium heat.
Add onion and garlic. Cook, stirring,
for 5 mins or until onion softens. Add
half the tomato and cook, stirring, for
5 mins. Remove from heat. Stir in the
zucchini, capsicum, chickpeas, stock and
remaining tomato. Drizzle with remaining
olive oil. Bake for 20 mins or until tender.
2. Meanwhile, to make the flatbread, place the
flour, salt and baking powder in a large bowl.
Add the water and oil and stir until a dough
forms. Turn onto a lightly floured surface and
knead for 1 min or until smooth. Cover with
plastic wrap and set aside for 10 mins to rest.
3. Divide the dough into 4 portions. Roll out
each portion on a lightly floured surface to
a 2-3mm thick disc. Brush with a little extra Mild-tasting Moro With its rich and
virgin olive oil. Heat a non-stick frying pan over Tradicional Olive complex taste,
medium-high heat. Cook, in batches, for 2 mins Oil is the perfect Moro Primero Extra
each side or until flatbread is cooked through. all-rounder. Use it Virgin Olive Oil
4. Divide the ratatouille and flatbread among for frying, roasting adds flavour and
serving plates. Drizzle with more extra virgin and sautéing. depth to dishes.
olive oil and sprinkle with basil leaves.

CLS0620p075 75 5/5/2020 1:54:23 PM

20858326AA 2020-04-08T08:18:44+10:00
PREPARATION TIME
20 MINUTES
INGREDIENTS
• 500g beef mince
1/
• 3 cup fresh breadcrumbs (see tip)
• 2 tbsp chopped fresh parsley
1/
• 4 cup olive oil
• 1 brown onion, finely chopped
• 2 stalks celery, finely chopped
• 2 cloves garlic, crushed
• 700ml bottle tomato passata
• 1L (4 cups) Campbell’s Real Stock – Beef
• 1/
2 cup macaroni
• Finely grated parmesan, to serve
• Chopped fresh basil, to garnish
TIP Day-old bread is best to make into breadcrumbs. Macaroni can
be replaced with risoni or other types of small-shaped pasta.
CA-RealStock-ColesMag-210x275-BeefMeatballSoup-0220.indd 1
COOK TIME SERVES
35 MINUTES 4
METHOD
1. Combine beef, breadcrumbs and parsley in a large bowl. Season with
salt and pepper. Roll tablespoons of mixture into balls.
2. Heat half of the oil in a large heavy-based saucepan over a medium to
high heat. Add meatballs. Cook, turning occasionally, for about 4 to 5
minutes, or until browned. Remove.
3. Heat remaining oil in same saucepan over a medium heat. Add onion,
celery and garlic. Cook, stirring occasionally, for about 4 to 5 minutes,
or until soft.
4. Add passata, stock and meatballs to pan. Bring to boil. Simmer, stirring
occasionally, for 15 minutes. Stir in macaroni. Simmer for a further 10
minutes, or until pasta is tender and meatballs are cooked through.
5. Spoon among serving bowls. Serve with parmesan. Garnish with basil.
FOR MORE DELICIOUS MEAL IDEAS AND EASY RECIPES
VISIT WWW.CAMPBELLSKITCHENANZ.COM
8/4/20 7:17 am
 promotion

Warm & This winter, give your favourite

bakes a golden cheesy top with

comforting
Perfect Italiano Perfect Bakes.

CREAMY CHICKEN
POTATO BAKE
Serves 6 Prep 15 mins Cooking 35 mins

750g baby potatoes, quartered

1 tbs olive oil
4 spring onions, thinly sliced
2 garlic cloves, crushed
600ml thickened cream
2 tsp chicken stock powder
2 tsp finely grated lemon rind
1 cup (120g) frozen peas
1 Coles RSPCA Approved
Hot Roast Chicken, bones
removed, meat shredded
350g broccoli, cut into
small florets
250g Perfect Italiano
Perfect Bakes
Thyme sprigs, to serve
Thinly sliced spring onion,
extra, to serve

1. Preheat oven to 190°C.

Grease a round baking dish.
Place the potato in a large
saucepan and cover with cold
water. Bring to the boil over
high heat. Cook for 8 mins or
until tender. Drain well.
2. Meanwhile, heat the oil in a
saucepan over high heat. Add the
spring onion and garlic. Cook, stirring,
for 2 mins or until spring onion softens.
Add the cream, stock powder and
lemon rind. Season. Bring to a simmer.
Add the peas and stir to combine.
3. Combine the potato, chicken and
broccoli in prepared dish. Pour over
the cream mixture and gently stir to
combine. Sprinkle evenly with the A delicious blend of cheddar,
cheese. Bake for 25 mins or until golden mozzarella and parmesan,
and heated through. Sprinkle with the Perfect Italiano Perfect Bakes
thyme sprigs and extra spring onion. adds an extra-cheesy taste
and a golden crust to your
favourite bakes.

CLS0620p077 77 5/5/2020 1:56:18 PM

20912597AA 2020-04-23T11:03:37+10:00
 traditional slow cooking

Slow cooking
THERE’S MORE THAN ONE WAY TO SLOW COOK.
MINUS THE SLOW CO
GET THESE GREAT RECIPES SIMMERING AWAY
ON THE STOVE OR IN THE OVEN.
OK E R

OSSO BUCCO RISOTTO

Serves 4 Prep 15 mins
Cooking 2 hours 55 mins

8 (about 2.2kg) Coles Australian

No Added Hormones Beef Osso Bucco
2 tbs plain flour
2 tsp dried Italian herbs
2 tbs olive oil
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
3 celery sticks, finely chopped
2 garlic cloves, crushed
1 cup (250ml) red wine
1 cup (250ml) salt-reduced beef stock
2 x 400g cans crushed tomatoes
2 dried bay leaves
Recipes Amanda Lennon Photography Ben Dearnley Styling Berni Smithies Food preparation Tracy Rutherford

¾ cup (150g) Coles Arborio Rice

⅔ cup (80g) pitted Sicilian green
olives, sliced
2 rosemary sprigs
2 tbs finely grated lemon zest
½ cup (40g) finely grated parmesan

1. Preheat oven to 160°C. Place the

beef, flour and Italian herbs in a large
bowl. Toss to coat. Season. Heat oil
in an 8-cup (2L) ovenproof casserole
pan over medium-high heat. Cook the
beef, in batches, for 2 mins each side
or until browned. Transfer to a plate.
2. Add the onion, carrot, celery and garlic
to the pan. Cook, stirring, for 2 mins or until
the onion softens slightly. Add wine. Bring
to a simmer. Cook for 5 mins or until wine
reduces slightly. Stir in the stock, crushed
tomatoes and bay leaves. Return the beef
to the pan. Cover and bake for 2 hours.
3. Transfer the beef to a plate. Stir the rice
into the tomato mixture. Return the beef SWAP ME
to the pan. Bake, covered, for 40 mins or Don’t want
until the beef and rice are tender. Stir in to use wine?
half the olive. Top with the remaining olive, Leave it out
rosemary, lemon zest and parmesan. and add an
PER SERVE extra 1 cup
Energy 3317kJ/794 Cals (38%) Protein 92g (184%)
Fat 20g (29%) Sat Fat 6g (25%) Sodium 1021mg (51%) (250ml) stock.
Carb 43g (14%) Sugar 9g (10%) Dietary Fibre 7g (23%)

#colesmag 79

CLS0620p079 79 5/5/2020 4:01:26 PM

 BUTTER CHICKEN WITH JEWELLED CAULIFLOWER RICE
Serves 4 Prep 15 mins Cooking 2 hours 20 mins
2 tbs ghee
1kg Coles Australian RSPCA Approved
Chicken Thigh Fillets, halved
1 red onion, halved, sliced
2 garlic cloves, crushed
⅔ cup (200g) korma curry paste
¼ cup (70g) tomato paste
1 cup (250ml) salt-reduced chicken stock
400ml coconut milk
2 cinnamon sticks or quills
500g pkt frozen cauliflower rice
¾ cup (90g) frozen baby peas, thawed
⅓ cup (45g) dried cranberries,
finely chopped
¼ cup (35g) pistachio kernels, chopped
⅓ cup small mint leaves
2 tbs shredded coconut, toasted
80 coles.com.au
CLS0620p080 80
1. Heat half the ghee in a heavy-based
saucepan over medium-high heat. Cook
chicken, in batches, for 2 mins each side
or until browned. Transfer to a plate.
2. Add onion and garlic to pan. Cook,
stirring, for 2 mins or until onion softens.
Stir in the curry paste and tomato paste.
Cook, stirring, for 30 secs or until
aromatic. Return the chicken to the pan
and turn to coat. Add stock, coconut
milk and cinnamon. Bring to the boil.
Reduce heat to low. Simmer, covered,
stirring occasionally, for 1¾ hours or
until the chicken is very tender.
3. Uncover and cook for a further
15 mins or until sauce thickens slightly.
4. Meanwhile, heat remaining ghee in
a large frying pan over medium-high
heat. Add cauliflower rice. Cook, stirring
often, for 4 mins or until tender. Add
peas, cranberries and pistachio. Toss
to combine and heat through. Season.
Remove from heat. Add half the mint.
5. Serve the cauliflower rice and curry
with coconut and remaining mint.
PER SERVE
Energy 1924kJ/460 Cals (22%) Protein 27g (54%)
Fat 32g (46%) Sat Fat 17g (71%) Sodium 699mg (35%)
Carb 13g (4%) Sugar 10g (11%) Dietary Fibre 7g (23%)
SERVE WITH pappadums
FIND ME… Made from very finely chopped
cauliflower, this veggie rice is a great alternative
to rice or pasta. Find it in the frozen veg section.
*Selected stores only. If unavailable, use 6 Coles Australian RSPCA Approved Chicken Thigh Fillets instead.
FREEZE ME
Place the
cooled butter
chicken mixture
in airtight
containers and
freeze for up
to 3 months.
5/5/2020 4:01:28 PM
 traditional slow cooking

FREEZE ME
*Selected stores only. If unavailable, use 6 Coles Australian RSPCA Approved Chicken Thigh Fillets instead.

Place cooled
chicken mixture
in airtight
containers and
freeze for up
to 3 months.

PERI PERI CHICKEN WITH ROAST SESAME KIPFLERS

Serves 6 Prep 15 mins Cooking 2 hours 40 mins

2 tbs plain flour
1 tbs ground cumin
1 tbs ground paprika
2 tsp dried oregano
6 (1.2kg) small Coles Australian RSPCA
Approved Chicken Drumsticks
6 (1.2kg) small Coles Australian RSPCA
Approved Chicken Thigh Cutlets*
⅓ cup (80ml) olive oil
2 small red onions, cut into wedges
2 x 400g cans cherry tomatoes
262g btl Nando’s Peri-Peri
Marinade Medium
12 kipfler or baby potatoes, scrubbed,
halved lengthways
2 tsp sesame seeds
300g green cabbage, shredded
4 qukes (baby cucumbers), quartered
lengthways, thinly sliced
2 carrots, peeled, shredded
¼ cup (75g) aioli
1 tbs lemon juice
1. Preheat oven to 150°C. Combine flour,
cumin, paprika and oregano in a bowl.
Season. Add chicken and toss to coat.
2. Heat 2 tbs of the oil in an 8-cup (2L)
flameproof casserole pan. Cook chicken,
in batches, for 2 mins each side or until
browned. Transfer to a plate.
3. Add the onion to the pan and cook,
stirring, for 2 mins or until the onion
softens slightly. Add tomatoes and
marinade. Return chicken to the pan.
Bring to the boil. Cover and bake for
2½ hours or until chicken is very tender.
4. Meanwhile, place potato in a shallow
microwave-safe dish. Add ¼ cup (60ml)
water. Cover and cook in microwave on
high for 5 mins. Drain. Toss potato with
remaining oil on a baking tray. Season.
Bake with chicken for 40 mins or until
golden. Sprinkle with sesame seeds.
5. Combine the cabbage, quke, carrot,
aioli and lemon juice in a serving bowl.
Serve the chicken with the potatoes
and cabbage mixture.
PER SERVE
Energy 4137kJ/990 Cals (48%) Protein 52g (104%)
Fat 66g (94%) Sat Fat 16g (67%) Sodium 727mg (36%)
Carb 43g (14%) Sugar 16g (18%) Dietary Fibre 12g (40%)
SERVE WITH oregano sprigs

CLS0620p081 81 5/5/2020 4:01:32 PM

20858451AA 2020-04-28T10:09:34+10:00

*To make this without the beer, swap it for 1 cup (250ml) beef stock.
BEEF & BEER CHEESE COBBLER
2kg Coles Australian No Added
Hormones Gravy Beef,
cut into 5cm pieces
2 tbs plain flour
2 tbs mustard powder
2 tbs olive oil
6 baby onions, halved
2 carrots, peeled, coarsely chopped
1 parsnip, peeled, coarsely chopped
2 garlic cloves, crushed
1 cup (250ml) beer*
1 cup (250ml) beef stock
⅓ cup (95g) tomato paste
2 thyme sprigs
⅓ cup (65g) pearl barley
535g pkt scone mix
CLS0620p083 83
Serves 8 Prep 20 mins Cooking 3¼ hours
1 cup (250ml) milk
½ cup (60g) finely grated cheddar
1 tsp paprika
Small thyme sprigs, extra, to serve
1. Combine the beef, flour and mustard
powder in a large bowl. Heat the oil
in a large heavy-based saucepan over
medium-high heat. Cook the beef,
in batches, for 3 mins or until brown
all over. Transfer to a plate.
2. Add the onion, carrot, parsnip and
garlic to pan. Cook, stirring, for 3 mins
or until onion softens slightly. Add the
beer. Reduce heat to medium. Cook for
3 mins or until mixture reduces slightly.
traditional slow cooking
SWAP ME
No scone mix?
Just rub 50g
butter into
3 cups (450g)
self-raising
flour, then stir
in 1¼ cups
(310ml) milk.
Stir in stock and tomato paste. Add the
beef and thyme. Cover and cook, stirring
occasionally, for 2 hours. Add barley and
cook, covered, for 45 mins or until beef
and barley are tender. Spoon beef into
a 6-cup (1.5L) round ovenproof dish.
3. Preheat oven to 220°C. Prepare
the scone mix with the milk following
packet directions. Shape into 14 balls.
Arrange over beef mixture, allowing
room for spreading. Top with cheddar.
Bake for 12 mins or until golden.
4. Top with paprika and extra thyme.
PER SERVE
Energy 3265kJ/781 Cals (38%) Protein 64g (128%)
Fat 35g (50%) Sat Fat 13g (54%) Sodium 748mg (37%)
Carb 47g (15%) Sugar 12g (13%) Dietary Fibre 4g (13%)
#colesmag 83
5/5/2020 4:01:36 PM
 traditional slow cooking

MEXICAN-STYLE PULLED
PORK WITH CORN SALSA
Serves 6 with leftovers
Prep 15 mins (+ 10 mins resting time)
Cooking 6 hours 5 mins

1.9kg Coles Australian Pork Shoulder

Roast Boneless
35g pkt taco seasoning
¼ cup (60ml) olive oil
1 large brown onion, cut into thin rings
6 garlic cloves, bruised
½ cup (130g) chunky tomato salsa
½ cup (125ml) chicken stock
2 corn cobs, husks and silk removed
400g can black beans, rinsed, drained
100g small cherry tomatoes, quartered
2 spring onions, thinly sliced
⅓ cup coriander leaves
1 cup (240g) sour cream
1 lime, rind finely grated, juiced
1 cup (120g) shredded tasty cheddar
12 small tortillas, heated
Lime wedges, to serve

1. Preheat oven to 140°C. Rub the pork

all over with taco seasoning. Heat 2 tbs
of the oil in a large frying pan over
medium-high heat. Add pork and cook
for 2 mins each side or until browned.
Transfer to a roasting pan. Top with
onion, garlic, salsa and stock. Cover with
foil. Bake for 6 hours or until meat is
very tender. Set aside for 10 mins to rest.
2. Meanwhile, use a small serrated knife
to cut down the side of corn to release
SWAP ME the kernels. Heat remaining oil in a frying
To save time, pan over medium-high heat. Add corn
use 2 cups kernels. Cook, stirring, for 2 mins or until
(320g) drained golden. Transfer to a bowl. Stir in beans,
canned or tomato, spring onion and coriander.
thawed frozen 3. Whisk the sour cream, lime rind and
corn kernels. lime juice in a small bowl. Season. Use
2 forks to coarsely shred pork. Serve
with corn mixture, sour cream mixture,
cheddar, tortillas and lime wedges.
PER SERVE WITH 100G PORK
Energy 3924kJ/939 Cals (45%) Protein 43g (86%)
Fat 54g (77%) Sat Fat 23g (96%) Sodium 1613mg (81%)
Carb 64g (21%) Sugar 10g (11%) Dietary Fibre 12g (40%)

84 coles.com.au

CLS0620p084 84 5/5/2020 4:01:38 PM

20858318AA 2020-04-08T08:17:59+10:00

CHOOSE
EASY MEALS

CREAMY CHICKEN AND RICE QUICK AND EASY

SERVE WITH STEAMED GREEN BEANS BUTTER CHICKEN
PREPARATION TIME COOK TIME SERVES ON THE
PREPARATION TIME TABLE WITHIN
COOK TIME 30 MINUTES
SERVES
10 MINUTES 10 MINUTES 4 10 MINUTES 20 MINUTES 4

INGREDIENTS METHOD INGREDIENTS METHOD

• 1 tbsp olive oil 1. Heat oil in a large frying pan. Cook chicken • 1kg chicken thigh 1. In a medium bowl combine chicken and
• 750g chicken thigh until golden. Set aside. Cook leek in same pan fillets, sliced tandoori paste until well coated. Set aside.
fillets, chopped for 2-3 mins until softened. • 1/3 cup tandoori paste 2. Heat the oil in a large saucepan. Add onion and
• 1 leek halved and sliced 2. Return chicken to the pan add Condensed • 1 tbsp oil garlic and cook for 1 minute.
Cream of Chicken Soup and cream, stirring 3. Add marinated chicken and cook until starting
• 420g can CAMPBELL’S • 1 onion, diced
until combined. Season to taste. to change colour approx. 5-10 minutes.
CONDENSED CREAM • 2 cloves garlic crushed
OF CHICKEN 3. Serve with green beans and rice. 4. Add Garam Masala and Campbells Condensed
• 1 ½ tsps Garam Masala
• ½ cup thickened cream TIP Add a little water to sauce if it is too thick. Tomato Soup. Bring to the boil, reduce heat and
• 420g can CAMPBELL’S cook for 15 minutes, until chicken is cooked
CONDENSED TOMATO through. Stir through cream until heated
• 300ml thickened cream through.
5. Serve with steamed rice.
6. Garnish with toasted almond flakes.

FOR MORE DELICIOUS MEAL IDEAS AND EASY RECIPES

VISIT WWW.CAMPBELLSKITCHENANZ.COM

CA-RealStock-ColesMag-210x275-ChooseEasyMeals-0320.indd 1 8/4/20 7:26 am

20858312AA 2020-04-20T11:48:18+10:00
 Promotion

Top it off
Make your next pizza night the best one yet with this extra-tasty
topping idea, featuring easy-to-use Leggo’s Pizza Sauce.

BRIE & PANCETTA

PIZZA WITH PESTO
Serves 4 Prep 10 mins
Cooking 15 mins

2 x 150g wholemeal pizza bases

½ cup (140g) Leggo’s Pizza Sauce
Garlic, Onion & Herbs
100g brie, thinly sliced
½ small red onion, thinly sliced
100g sliced pancetta, torn
½ cup basil leaves
2 tbs flaked almonds
1 garlic clove
⅓ cup (80ml) extra virgin
olive oil
20g baby rocket leaves
Basil sprigs, to serve

1. Preheat oven to 200°C.

Line 2 baking trays with baking
paper. Place pizza bases on trays.
Spread bases evenly with Leggo’s
Pizza Sauce. Top with the brie,
onion and pancetta.
2. Bake for 10-15 mins or until
cheese melts slightly and the
pancetta is crisp.
3. Meanwhile, place the basil leaves,
almond, garlic, oil and half the rocket
in a food processor. Process until
well combined.
4. Drizzle pizzas with pesto. Sprinkle
with basil sprigs and remaining rocket.

Rich and tasty,

Leggo’s Pizza
Sauce Garlic,
Onion & Herbs
isn’t just great
on pizzas – use
it when making
burgers, lasagne,
meatballs or
bolognese too.

CLS0620p087 87 5/5/2020 3:24:00 PM

20745050AA 2020-04-27T08:59:47+10:00

FIND US IN THE BISCUIT AISLE

 weeknight meals

Fast & fresh

NEED SOME NEW RECIPES TO REV UP YOUR MIDWEEK ROUTINE?
REFRESH YOUR MENU WITH THESE DELICIOUS DINNERS.

SWAP ME
We use flaked
almonds in this
recipe, but you
can use any
variety of
nuts you like.
Recipes Sarah Hobbs Photography Chris Court Styling Julz Beresford Food preparation Maxwell Adey

Apricot Chicken
Tray Bake (see
recipe p96)

#colesmag 89

CLS0620p089 89 5/5/2020 5:21:32 PM

 WEEKNIGHT meals

SWAP ME
Don’t have the
miso broth? Use
regular stock and
add mushrooms
with the veggies
if you have them.

TOFU NOODLE SOUP Serves 4 Prep & cooking 20 mins

4 cups (1L) Coles Japanese Inspired
Mushroom & Miso Style Broth
270g soba noodles
5cm-piece ginger, peeled,
cut into matchsticks
1 carrot, peeled, cut into matchsticks
1 bunch baby choy sum,
cut into 5cm lengths
200g frozen edamame or broad beans,
thawed, peeled
200g pkt honey soy tofu,
thinly sliced
2 spring onions, thinly sliced
2 tbs Table of Plenty Asian Black
Sesame Dukkah Salad Sprinkles
1. Place the broth in a large saucepan
over high heat. Bring to the boil. Add
the noodles and cook for 3 mins or
until the noodles are tender.
2. Add the ginger, carrot, choy sum
and edamame or broad beans to the
pan. Cook for 1 min or until the carrot
is just tender and heated through.
3. Divide soup among serving bowls.
Top with the tofu and spring onion.
Sprinkle with dukkah to serve.
PER SERVE
Energy 1756kJ/420 Cals (20%) Protein 22g (44%)
Fat 10g (14%) Sat Fat 2g (8%) Sodium 1695mg (85%)
Carb 57g (18%) Sugar 5g (6%) Dietary Fibre 10g (33%)

CLS0620p090 90 5/5/2020 5:21:37 PM

 Barramundi with
Coconut Spinach
(see recipe p96)

SWAP ME
We’ve used
barramundi in
this recipe, but
you can use
any firm white
fish fillets.

#colesmag 91

CLS0620p091 91 5/5/2020 5:21:39 PM

20874226AA 2020-04-20T12:50:53+10:00

PROSCIUTTO-WRAPPED PORK WITH POLENTA
8 slices prosciutto
2 Coles Australian Pork Fillets
¼ cup sage leaves
2 tsp olive oil
1 tbs Dijon mustard
3 cups (750ml) chicken stock
1 cup (170g) polenta (cornmeal)
½ cup (20g) finely grated parmesan
½ cup (125ml) thickened cream
1. Arrange 4 prosciutto slices on a clean
work surface, long sides overlapping
slightly, to form a square. Place 1 pork
fillet along the edge of the prosciutto.
Top with half the sage. Wrap the
CLS0620p093 93
Serves 4 Prep & cooking 25 mins
prosciutto around the pork, pressing
firmly to secure filling. Repeat with the
remaining prosciutto, pork and sage.
Use a large sharp knife to cut the
pork crossways into 3cm-thick slices.
2. Heat the oil in a large frying pan
over medium-high heat. Season the
pork. Cook the pork for 2½ mins each
side or until golden and cooked
through. Transfer to a plate and cover
with foil. Set aside for 5 mins to rest.
3. Meanwhile, add the mustard and
1 cup (250ml) of the stock to the pan.
Bring to the boil. Cook, stirring, for
2 mins or until sauce reduces by half.
Weeknight
Page
Meals
tag
SWAP ME
Out of polenta?
This dish is also
delicious served
over a bed of
mashed potato.
4. Place the remaining stock and 1 cup
(250ml) water in a large saucepan.
Bring to the boil over high heat. Reduce
heat to low. Gradually add polenta in a
thin, steady stream, whisking constantly.
Cook, stirring, for 5 mins or until polenta
thickens. Stir in parmesan and cream.
5. Divide the polenta among serving
plates. Top with pork. Season. Drizzle
with the mustard sauce to serve.
PER SERVE
Energy 2404kJ/575 Cals (28%) Protein 51g (102%)
Fat 26g (37%) Sat Fat 12g (50%) Sodium 1919mg (96%)
Carb 33g (11%) Sugar 2g (2%) Dietary Fibre 5g (17%)
SERVE WITH steamed green beans, steamed
baby broccoli and fried sage leaves
#colesmag 93
5/5/2020 5:21:43 PM
20860003AA 2020-04-17T09:19:02+10:00
 WEEKNIGHT MEALS

RICE BOWLS ARE A WINNER FOR DINNER WATCH

Want more
ALL YEAR-ROUND. THIS ONE FEATURES quick and
BEEF MINCE STIR-FRIED WITH ASIAN-STYLE tasty dinner

FLAVOURS, PLUS PLENTY OF COLOURFUL VEG. ideas? See

how our 6-ingredient bibimbap is
done at coles.com.au/bibimbap.

SWAP ME
We use beef
mince in this
recipe, but you
can use pork
Mongolian-Style
mince instead
Beef Rice Bowl
or a mixture (recipe over page)
of the two.

#colesmag 95

CLS0620p095 95 5/5/2020 5:21:49 PM

 WEEKNIGHT MEALS
APRICOT CHICKEN
TRAY BAKE
Serves 4 Prep & cooking 45 mins
825g can apricot halves in syrup
1/3 cup (110g) orange marmalade
2 tbs kecap manis
1.4kg chicken pieces on the bone
1 red onion, cut into wedges
¼ Kent pumpkin, seeded,
cut into wedges
200g green beans, halved lengthways
2 tbs flaked almonds, toasted
Flat-leaf parsley leaves, to serve
1. Preheat oven to 220°C. Line a large
deep baking tray with baking paper.
Drain the apricot, reserving 2 tbs of
the syrup.
2. Combine the marmalade, kecap
manis and reserved apricot syrup in
a large bowl. Season. Reserve 2 tbs of
the marmalade mixture. Add chicken to
remaining marmalade mixture and turn
to coat. Arrange the chicken mixture,
onion, pumpkin and apricot in a single
layer on the lined tray.
3. Roast, brushing the chicken twice
with the reserved marmalade mixture,
for 35 mins or until chicken is golden
and cooked through, adding beans to
the tray for the last 5 mins of cooking.
4. Sprinkle the chicken mixture with
almond and parsley to serve.
PER SERVE
Energy 2784kJ/666 Cals (32%) Protein 42g (84%)
Fat 34g (49%) Sat Fat 9g (38%) Sodium 411mg (21%)
Carb 42g (14%) Sugar 40g (44%) Dietary Fibre 9g (30%)
FIND ME… Also known as sweet soy sauce,
kecap manis is dark, syrupy and popular in
Asian cuisine. Find it in the international aisle.
TRY THESE TOO Head to your local Coles for these great buys.
A tasty blend of
sweet and spicy,
Coles Thai Coconut
and Lime Stir-Fry
Sauce 180g makes
stir-frying easy.
96 coles.com.au
CLS0620p096 96
BARRAMUNDI WITH
COCONUT SPINACH
Serves 4 Prep & cooking 20 mins
4 Coles Fresh Australian Ocean
Barramundi Portions
2 tsp vegetable or peanut oil
1 tsp ground turmeric
½ tsp dried chilli flakes (optional)
280ml can coconut cream
2 tbs lime juice
1 tbs fish sauce
1 tbs brown sugar
300g pkt Coles Australian Kale
& Baby Spinach
¼ cup (20g) shredded coconut
1. Combine barramundi, oil, turmeric
and chilli flakes, if using, in a large
bowl. Season. Heat a large frying pan
over high heat. Add the barramundi,
skin-side down, and cook for 3 mins.
Turn and cook for 2 mins or until just
cooked through. Transfer to a plate
and cover with foil to keep warm.
2. Combine the coconut cream, lime
juice, fish sauce and sugar in a small
bowl. Add the kale and spinach to the
frying pan and cook for 1 min. Add the
coconut cream mixture and cook,
turning, for 1-2 mins or until the spinach
just wilts and the sauce thickens slightly.
3. Divide the spinach mixture among
serving plates. Top with barramundi.
Sprinkle with the coconut to serve.
PER SERVE
Energy 1372kJ/328 Cals (16%) Protein 27g (54%)
Fat 20g (29%) Sat Fat 15g (63%) Sodium 656mg (33%)
Carb 9g (3%) Sugar 8g (9%) Dietary Fibre 4g (13%)
SERVE WITH coriander sprigs, sliced red
chilli and lime cheeks
Made with 100 per
cent Aussie beef,
Cook with Curtis
Korean Beef Mince
550g is great in rice
bowls and bibimbap.
MONGOLIAN-STYLE
BEEF RICE BOWL
Serves 4 Prep & cooking 30 mins
1½ cups (300g) sushi rice,
rinsed, drained
2 spring onions, cut into matchsticks
500g Coles Australian No Added
Hormones 4 Star Beef Mince
2 tsp finely grated ginger
1 tsp Chinese five spice
⅓ cup (80ml) oyster sauce
¼ cup (60ml) hoisin sauce
1 bunch baby buk choy, trimmed,
halved lengthways
2 carrots, peeled, cut into
long matchsticks
2 tbs peanuts, chopped
1. Place the rice and 21/4 cups (560ml)
cold water in a large saucepan over
high heat. Bring to the boil. Reduce
heat to low. Cover and cook for 12 mins
or until the rice is tender and the water
is absorbed. Set aside, covered, for
5 mins to steam.
2. Meanwhile, place the spring onion in
a small bowl and cover with iced water.
Set aside for 10 mins to curl.
3. Heat a wok or large frying pan
over high heat. Add the mince and
cook, stirring with a wooden spoon to
break up lumps, for 5 mins or until the
mince changes colour. Add the ginger
and five spice and stir-fry for 1 min or
until aromatic. Add the oyster sauce
and hoisin sauce and stir-fry for
2-3 mins or until heated through.
4. Place the buk choy in a large
heatproof bowl. Pour over boiling
water. Set aside for 1 min or until just
tender. Refresh under cold water.
Drain well.
5. Drain spring onion curls. Divide rice
among serving bowls. Top with mince
mixture, carrot, spring onion curls and
buk choy. Sprinkle with peanut.
PER SERVE
Energy 2561kJ/613 Cals (29%) Protein 37g (74%)
Fat 17g (24%) Sat Fat 7g (29%) Sodium 1606mg (80%)
Carb 75g (24%) Sugar 13g (14%) Dietary Fibre 6g (20%)
SERVE WITH sliced red chilli and
coriander sprigs
5/5/2020 5:21:50 PM
20745058AA 2020-04-20T11:37:10+10:00

Dinner in 15 Minutes

Fast & Fun Meals the whole family will love

20897518AA 2020-04-20T14:32:17+10:00
 5-ingredient meals

YOU DON’T NEED

HEAPS OF INGREDIENTS
TO SERVE UP DELICIOUS
COMFORT FOOD – THESE
RECIPES ARE PROOF.

WHAT
YOU
NEED
Recipes Emma Braz Photography Chris Court Styling Julz Beresford Food preparation Maxwell Adey

ONION

FROZEN MIXED
VEGETABLES

LENTILS

DICED TOMATO

SWAP ME
You can use
Hearty Vegetable
& Lentil Soup
any frozen
VEGETABLE (see recipe p104) vegetables in
STOCK this soup, such
as cauliflower or
broccoli florets.

#colesmag 99

CLS0620p099 99 5/5/2020 1:56:41 PM

20797047AA 2020-03-31T08:07:15+11:00

on
sti
ge
s ug
i ng
serv

*IRI, $000 Share of Total Kids, Nat Weight, MAT 16/02/20

 5-ingredient meals

SWAP ME
This recipe
uses pork
sausages, but
you can use
any variety
of sausage.

Cheesy Gnocchi
with Spinach &
Sausage (see
recipe p104)

WHAT
YOU
NEED PORK SAUSAGES GNOCCHI CHEESE SAUCE BABY SPINACH PARMESAN

#colesmag 101

CLS0620p101 101 5/5/2020 1:56:47 PM

CGL0134_275x210 2020-04-22T09:42:52+10:00

Treats

or medical treatments.
We cover both.
With Coles Pet Insurance, you can focus on your furry friend and
not your wallet. That’s because we pay your approved scheduled
procedures directly to the vet, you just pay the excess.

Plus, get one month free when you take out a policy by 31 July.*
Search Coles Pet Insurance.

Good things. Great value. Pet Insurance

*Terms and conditions, limits, exclusions and waiting periods apply. The One Month Free offer is available to customers who purchase a new Coles Pet Insurance policy between 28 April and 31 July 2020
(Offer Period) and keep the policy in force for at least the 21 day cooling off period. The One Month Free Offer will be applied proportionally as a discount across all first year premium payments only. Only
customers that maintain their Coles Pet Insurance Policy will receive the full benefit of the Offer. The discount is applied during the quote process once the promotional code has been entered. For full terms
and conditions see coles.com.au/pet-insurance. Coles Supermarkets Australia Pty Ltd (Coles) is an authorised representative of the issuer, Guild Insurance Limited (ABN 55 004 538 863, AFSL 233791) and
receives a commission for each policy sold and renewed. Any advice is of a general nature and does not take into consideration your objectives, financial situation or needs. Before acting on any advice you
should consider its appropriateness. You should read the Product Disclosure Statement before deciding whether to acquire an insurance policy.
 5-ingredient meals

Easy Chicken
& Mushroom Pie
(recipe over page)

WHAT
YOU
NEED

ROAST CHICKEN

BABY SPINACH

MUSHROOM
SAUCE

PIZZA CHEESE

PUFF PASTRY

PANTRY PICK
Got a can of
creamy soup
in the pantry?
Use it instead of
the mushroom
simmer sauce.

#colesmag 103

CLS0620p103 103 5/5/2020 1:56:54 PM

 5-ingredient meals
LOOKING FOR FOOD TO KEEP THE FAMILY
HAPPY? OUR EASY RECIPES FOR SOUP,
GNOCCHI AND PIE WILL HIT THE SPOT.
HEARTY VEGETABLE
& LENTIL SOUP
Serves 4 Prep 5 mins
Cooking 15 mins
1 brown onion, finely chopped
3 cups (420g) frozen mixed
vegetables
400g can lentils, rinsed, drained
400g can diced tomatoes
2 cups (500ml) salt-reduced
vegetable stock
1. Heat a large non-stick saucepan
over medium heat. Add the onion
and 1 tbs water and cook, stirring,
for 3 mins or until the onion softens.
2. Add the vegetables, lentils, tomato,
stock and 4 cups (1L) water to the pan.
Bring to the boil. Reduce heat to low
and bring to a simmer. Cook for
10 mins or until vegetables are tender
and the mixture is heated through.
PER SERVE
Energy 809kJ/194 Cals (9%) Protein 12g (24%)
Fat 1g (1%) Sat Fat <1g (<1%) Sodium 453mg (23%)
Carb 28g (9%) Sugar 8g (9%) Dietary Fibre 9g (30%)
| Source protein & fibre | Low fat | 3 veg serves |
TRY THESE TOO Boost your weeknight meals with these tasty and convenient options.
Create warming
winter soups with
Coles Vietnamese
Inspired Chicken
Pho Broth 1L.
104 coles.com.au
CLS0620p104 104
CHEESY GNOCCHI WITH
SPINACH & SAUSAGE
Serves 4 Prep 5 mins Cooking 10 mins
500g Coles Garlic & Herb
Pork Sausages
500g pkt Coles Potato Gnocchi
490g jar three-cheese pasta sauce
60g pkt Coles Australian Baby Spinach
⅓ cup (25g) finely grated parmesan
1. Heat a large frying pan over medium
heat. Add sausages and cook, turning,
for 4-5 mins or until browned. Transfer
to a plate. Thickly slice the sausages.
2. Meanwhile, cook the gnocchi in
a saucepan of boiling water following
packet directions. Drain, reserving
½ cup (125ml) of the cooking liquid.
3. Return the sausage to the frying
pan with pasta sauce, spinach, gnocchi
and reserved cooking liquid. Cook,
stirring, until mixture is heated through.
Season. Sprinkle with parmesan.
PER SERVE
Energy 2638kJ/631 Cals (30%) Protein 26g (52%)
Fat 39g (56%) Sat Fat 19g (79%) Sodium 1814mg (91%)
Carb 40g (13%) Sugar 8g (9%) Dietary Fibre 8g (27%)
For a flavour twist, use
Fresh Pasta Pumpkin
Gnocchi 500g. It’s
potato gnocchi with a
sweet hit of pumpkin.
EASY CHICKEN &
MUSHROOM PIE
Serves 4 Prep 5 mins
Cooking 25 mins
1 Coles RSPCA Approved Hot Roast
Chicken, bones removed,
meat shredded
60g baby spinach leaves
475g jar Coles Creamy Mushroom
Simmer Sauce
1 cup (100g) shredded pizza cheese
1 sheet frozen puff pastry, just thawed
1. Preheat oven to 200°C. Combine
the chicken, spinach, simmer sauce
and cheese in a large bowl. Spoon
into a 6-cup (1.5L) ovenproof dish.
2. Place the pastry on a clean work
surface. Cut into triangles. Arrange
over the chicken mixture in the dish
and spray with olive oil spray. Season.
3. Bake for 25 mins or until the pastry
is golden brown and puffed.
PER SERVE
Energy 2174kJ/520 Cals (25%) Protein 40g (80%)
Fat 31g (44%) Sat Fat 10g (42%) Sodium 1451mg (73%)
Carb 19g (6%) Sugar 1g (1%) Dietary Fibre 3g (10%)
Enjoy the delicious
taste of Coles
Gourmet Chicken
& Thyme Pies
400g (2 pack).
5/5/2020 1:56:56 PM
20913075AA 2020-04-28T14:38:17+10:00
3883_Continental_Recipe Base_Coles Mag_June_FP_FA_flattened.indd 1 8/4/20 4:22 pm
 promotion

Flavour boost
Delicious meals start with the
right ingredients, so keep the
great range of La Española
Olive Oil handy in your kitchen.

LEMON CHICKEN
TRAY BAKE
Serves 4 Prep 15 mins Cooking 55 mins

1.4kg chicken pieces on the bone

1 red onion, cut into wedges
1 garlic bulb, halved crossways
500g Kent pumpkin, seeded,
cut into thin wedges
3 parsnips, peeled, halved lengthways
2 lemons, cut into wedges
⅓ cup (80ml) La Española Mild & Light
Olive Oil
1 tbs thyme leaves
40g baby rocket leaves
2 tbs La Española Extra Virgin
Olive Oil Medium Flavour
Thyme sprigs, to serve

1. Preheat oven to 180°C. Line a large

baking tray with baking paper. Arrange
the chicken, onion, garlic, pumpkin,
parsnip and lemon on the lined tray.
Drizzle with the olive oil and sprinkle
with thyme leaves.
2. Roast for 55 mins or until the
vegetables are tender and the chicken
is golden and cooked through. Season.
3. Sprinkle the rocket over the chicken
mixture on tray. Drizzle with extra virgin
olive oil. Sprinkle with thyme sprigs.

Whether you’re
baking, frying or
dressing a salad,
La Española has
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CLS0620p107 107 5/5/2020 3:26:09 PM

20904147AA 2020-04-21T10:29:14+10:00
 easy meals

ONE
POT WEEKNIGHTS
TASTY FAMILY MEALS WITH NEXT TO NO WASHING UP?
YOU’VE GOT IT WITH THESE ONE-POT WONDERS.

PRAWN & CHORIZO PAELLA

Serves 4 Prep 15 mins Cooking 45 mins

1 tbs olive oil

2 chorizo sausages, thinly sliced
1 brown onion, finely chopped
1 large red capsicum, seeded,
finely chopped
2 garlic cloves, crushed
1½ cups (300g) arborio rice
400g can diced tomatoes
1 tbs tomato paste
2 tsp smoked paprika
½ tsp ground turmeric
3 cups (750ml) salt-reduced
chicken stock
Recipes Cathie Lonnie Photography Ben Dearnley Styling Michelle Noerianto Food preparation Theressa Klein

¾ cup (90g) frozen peas

½ cup (60g) frozen corn kernels
300g raw banana prawns,
peeled leaving tails intact,
deveined
100g baby spinach leaves

1. Heat half the oil in a large deep

frying pan over medium-high heat.
Add the chorizo and cook, stirring,
for 5 mins or until golden brown.
Transfer to a plate.
2. Heat the remaining oil in the pan.
Add the onion and cook, stirring, for
3-4 mins or until onion softens. Add the
capsicum and garlic. Cook, stirring, for
2 mins or until aromatic. Add the rice,
tomato, tomato paste, paprika, turmeric and
stock and stir to combine. Season. Bring to
the boil. Reduce heat to low. Cook, stirring
occasionally, for 25 mins or until the rice
is just tender and the liquid is absorbed.
3. Top the rice mixture with peas, corn,
prawns and chorizo. Cover and cook for SWAP ME
5-7 mins or until the prawns are cooked For a different
through. Stir in the spinach. flavour, swap
PER SERVE the prawns for
Energy 2426kJ/580 Cals (28%) Protein 25g (50%)
Fat 17g (24%) Sat Fat 5g (21%) Sodium 961mg (48%) cooked chicken
Carb 77g (25%) Sugar 11g (12%) Dietary Fibre 9g (30%) thigh pieces.
SERVE WITH lemon wedges

#colesmag 109

CLS0620p109 109 5/5/2020 2:31:28 PM

 Page tag
SWAP ME
Got ramen or
soba noodles
on hand? Use
them instead of
udon noodles.
JAPANESE-STYLE SEAFOOD HOTPOT
2 cups (500ml) fish stock
2 tbs Coles Asia Soy Sauce
1 tbs mirin seasoning
1 garlic clove, crushed
1 tsp finely grated ginger
1 carrot, peeled, thinly sliced
1 zucchini, thinly sliced
440g pkt udon noodles
200g peeled thawed edamame or
broad beans
410g can baby corn, rinsed, drained
300g thawed seafood marinara mix
300g firm white fish fillets,
cut into 2cm pieces
110 coles.com.au
CLS0620p110 110
Serves 4 Prep 15 mins Cooking 15 mins
2 tbs miso paste
Sliced spring onion, to serve
1. Bring the stock, soy sauce, mirin,
garlic and ginger to the boil in a large
saucepan over medium-high heat. Add
the carrot. Cover and cook for 5 mins.
Add the zucchini and noodles. Cook,
partially covered, for 2 mins or until the
carrot and zucchini are just tender.
2. Add edamame or broad beans, corn,
marinara mix and fish to the pan. Cook,
partially covered, for 3-4 mins or until
the noodles and vegetables are tender
and the seafood
is cooked through.
3. Transfer 1 cup (250ml)
of the cooking liquid to
a heatproof bowl with the
miso paste. Whisk to combine.
Add to the pan and cook, stirring,
for 1 min or until well combined and
heated through.
4. Divide the seafood hotpot among
serving bowls. Sprinkle with spring onion.
PER SERVE
Energy 3171kJ/759 Cals (36%) Protein 49g (98%)
Fat 26g (37%) Sat Fat 10g (42%) Sodium 1880mg (94%)
Carb 74g (24%) Sugar 9g (10%) Dietary Fibre 16g (53%)
5/5/2020 2:31:32 PM
 easy meals

SWAP ME
Use any beans
you like and
try toasted
flaked almonds
instead of pine
nuts on top.

ROAST VEGGIES WITH

FETTA & WHITE BEANS
Serves 4 Prep 15 mins Cooking 25 mins

2 small fennel, quartered,

fronds reserved
1 eggplant, coarsely chopped
1 large zucchini, halved lengthways,
thickly sliced
1 red onion, cut into wedges
1 yellow capsicum, seeded,
coarsely chopped
1 red capsicum, seeded,
coarsely chopped
2 tbs olive oil
250g cherry tomatoes
3 garlic cloves, thinly sliced
2 rosemary sprigs
400g can cannellini beans,
rinsed, drained
2 tbs red wine vinegar
100g Coles Australian Fetta, crumbled
2 tbs pine nuts, lightly toasted
½ cup basil leaves

1. Preheat oven to 200°C. Lightly

grease a large roasting pan. Place the
fennel, eggplant, zucchini, onion and
combined capsicum in prepared pan.
Drizzle with the oil and toss to coat.
Roast for 20-25 mins or until the
vegetables are tender, adding the
tomatoes, garlic and rosemary for
the last 10 mins of cooking.
2. Add the beans and vinegar to the
vegetable mixture in the pan and toss
to combine. Season. Sprinkle with the
fetta, pine nuts, basil and reserved
fennel fronds to serve.
PER SERVE
Energy 1629kJ/390 Cals (19%) Protein 16g (32%)
Fat 22g (31%) Sat Fat 6g (25%) Sodium 560mg (28%)
Carb 24g (8%) Sugar 16g (18%) Dietary Fibre 15g (50%)
| Good source protein & fibre | Low sodium | 6 veg serves |

#colesmag 111

CLS0620p111 111 5/5/2020 2:31:37 PM

20858383AA 2020-04-20T12:42:36+10:00

7770 McKenzie's_Plant Powered Classics_ColesAd_ARTWORK_O.indd 1 20/4/20 12:31 pm

 easy meals

SWAP ME
Chicken wings or
CREAMY FRENCH-STYLE drumsticks also
CHICKEN WITH BACON work well in this
dish – just cook
Serves 4 Prep 15 mins Cooking 45 mins
them for a further
15-20 mins or until
1½ tbs olive oil
cooked through.
6 Coles RSPCA Approved Australian
Chicken Thigh Fillets, halved
2 celery sticks, thinly sliced
2 bacon rashers, chopped
4 shallots, halved
150g cup mushrooms, thinly sliced
2 garlic cloves, crushed
2 tbs plain flour
1¾ cups (435ml) chicken stock
1 bunch Dutch carrots*,
trimmed, peeled
3 thyme sprigs
½ cup (125ml) thickened cream

1. Heat 2 tsp of the oil in a large

heavy-based saucepan over medium
heat. Add the chicken and cook,
turning, for 5 mins or until golden
brown all over. Transfer to a plate.
2. Heat the remaining oil in the
pan. Add the celery, bacon and
shallot. Cook, stirring occasionally,
for 5 mins or until shallot softens.
Add the mushroom and garlic and
cook, stirring, for 3-4 mins or until
*Selected stores only. If unavailable, use 200g baby carrots, peeled.

the mushroom is golden brown.

3. Add the flour to the mushroom
mixture. Cook, stirring, for 2 mins
or until combined. Gradually add
stock, gently stirring to combine.
Add the carrots and thyme. Bring to
the boil. Reduce heat to low. Cover
and cook for 10 mins. Return chicken
to the pan. Cook, covered, for 10 mins.
4. Add the cream and stir to combine.
Cook, uncovered, for 5 mins or until
the chicken is cooked through and the
carrots are tender. Season to serve.
PER SERVE
Energy 2834kJ/678 Cals (33%) Protein 51g (102%)
Fat 48g (69%) Sat Fat 18g (75%) Sodium 1031mg (52%)
Carb 9g (3%) Sugar 4g (4%) Dietary Fibre 3g (10%)

SERVE WITH thyme sprigs, mashed potato

and steamed green beans

#colesmag 113

CLS0620p113 113 5/5/2020 2:31:41 PM

 Easy meals
BRAISED SAUSAGES WITH PEAR & POTATOES
Serves 4 Prep 15 mins Cooking 30 mins
2 tbs olive oil
500g Coles Finest Italian Style
Pork Sausages
1 large red onion, cut into wedges
1 parsnip, peeled, cut into batons
6 baby potatoes, quartered
2 small firm pears, cut into wedges
½ cup (125ml) chicken stock
1/3 cup (80ml) sweet chilli sauce
2 tbs apple cider vinegar
1 garlic clove, crushed
½ cup flat-leaf parsley sprigs
114 coles.com.au
CLS0620p114 114
1. Heat half the oil in a large deep
frying pan over medium-high heat.
Cook sausages, turning occasionally,
for 5 mins or until brown all over.
Transfer to a plate.
2. Heat the remaining oil in the pan.
Add onion, parsnip and potato. Cook,
stirring occasionally, for 5 mins or until
onion begins to brown. Add the pear
and cook for 3-4 mins or until golden.
3. Combine the stock, sweet chilli
sauce, vinegar and garlic in a jug.
SWAP ME
To make this a
vegetarian dish,
use meat-free
sausages and
vegetable stock.
Add the stock mixture to the pan.
Bring to the boil. Reduce heat to
low. Cover and cook for 5 mins.
4. Add the sausages to the pan
and cook, uncovered, for 5-7 mins
or until the sausages are cooked
through and the sauce thickens
slightly. Sprinkle with the parsley
to serve.
PER SERVE
Energy 2419kJ/579 Cals (28%) Protein 18g (36%)
Fat 37g (53%) Sat Fat 13g (54%) Sodium 1386mg (69%)
Carb 38g (12%) Sugar 26g (29%) Dietary Fibre 8g (27%)
5/5/2020 2:31:45 PM
20913072AA 2020-04-21T12:16:12+10:00

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SUSTAGEN® Everyday is a formulated supplementary food which can be of assistance where dietary intakes of nutrients
and energy may not be adequate. Consume as part of a varied and balanced diet and healthy lifestyle.
® Reg. Trademark of Société des Produits Nestlé S.A. Nestlé Healthcare Nutrition, a division of
Nestlé Australia Ltd, 8 Nexus Court, Mulgrave VIC 3170, Australia.
20873094AA 2020-04-20T11:33:14+10:00

ALL THE FLAVOUR, W

ITH
LESS THAN
6g SUGAR
PER SERVE

Serving Suggestion

SIMPLY GOOD FOOD BY THE MILL

 promotion

Easy stir-fry
Serve up great-tasting noodles at home with the authentic
street food flavour of AYAM™ Hawker Market Pad Thai sauce.

SPICY PRAWN PAD THAI

Serves 4 Prep 15 mins Cooking 10 mins

250g dried flat rice noodles

2 tsp peanut oil
750g raw banana prawns, peeled
leaving tails intact, deveined
2 eggs, lightly whisked
1 carrot, peeled, cut into matchsticks
1 red capsicum, seeded, thinly sliced
1 bunch baby pak choy, chopped
3 spring onions, thinly sliced
205g pouch AYAM™ Hawker Market
Pad Thai sauce
1 cup (80g) bean sprouts
1 long red chilli, thinly sliced
Coriander leaves, to serve
Lime cheeks, to serve

1. Cook the noodles in a large

saucepan of boiling water
following packet directions
or until just tender. Drain well.
2. Meanwhile, heat the oil in
a wok or large frying pan over
high heat. Stir-fry the prawns
for 4 mins or until just cooked
through. Transfer to a plate.
3. Add egg to wok or pan. Stir-fry
for 2 mins or until cooked through.
Add carrot, capsicum, pak choy and
half the spring onion. Stir-fry for 2 mins
or until vegetables are just tender. Return
prawns to the wok or pan with the sauce.
Stir-fry for 1 min or until heated through.
Add noodles. Stir-fry until well combined.
4. Top the noodle mixture with the bean
sprouts, chilli, coriander and remaining
spring onion. Sprinkle with the crushed
peanuts from the pouch. Serve with the
lime cheeks.

Enjoy an authentic Asian-style

meal in next to no time with
AYAM™ Hawker Market Pad Thai
sauce. Choose your protein,
veggies and noodles, then let
AYAM™ take care of the rest.

CLS0620p117 117 5/5/2020 3:21:04 PM

20866464AA 2020-04-28T16:06:45+10:00

YOUR FAVOURITE BISCUITS

M E ET
DESSERTS
NEW
NE
EW
W

MEET OUR NEW FLAVOURS IN STORE NOW.

 Trending now

PIE TIME
YOU CAN USE A PIE MAKER TO MAKE SAVOURY PASTRIES
AND SWEET TREATS IN MINUTES – THINK SCONES, QUICHES,
PUDDINGS AND, OF COURSE, PIES.

Easy Beef Pies

(see recipe p126)

PIE MAKER 101
Similar to a sandwich press,
this compact appliance is
non-stick and super easy to
use. Sizes vary (we used a
4-hole, ¼-cup capacity pie
maker for these recipes) and
each comes with cutters
for perfectly sized
mini pies.

#colesmag 119

CLS0620p119 119 5/5/2020 5:29:45 PM

 Give it a go

Recipes Emma Braz Photography James Moffatt Styling Vivien Walsh Food preparation Kerrie Ray
FREEZE ME
Freeze the
cooled quiches
in an airtight
container for
up to 3 months.

ZUCCHINI & BACON MINI QUICHES Makes 12 Prep 10 mins Cooking 25 mins

4 Coles Australian Free Range Eggs
⅔ cup (160ml) pure (pouring) cream
or thickened cream
¼ cup (35g) plain flour
3 sheets frozen shortcrust pastry,
partially thawed
2 medium zucchini, thinly sliced
1 spring onion, thinly sliced
2 bacon rashers, finely chopped
Chopped chives, to serve
1. Whisk the eggs, cream and flour
in a large jug until well combined.
2. Preheat pie maker. Use a 10.5cm pie
maker base cutter to cut 12 discs from
the pastry sheets.
3. Place 4 pastry discs in the pie maker
holes. Divide one-third of the zucchini,
spring onion and bacon among pastry
bases. Pour in enough egg mixture to
come up to the edge of the pastry.
Close lid. Cook for 8 mins or until pastry
is puffed and filling is cooked through.
4. Repeat with the remaining pastry
discs, zucchini, spring onion, bacon
and egg mixture to make 12 quiches.
Sprinkle with chives. Serve warm or
at room temperature.
PER QUICHE
Energy 1242kJ/297 Cals (14%) Protein 7g (14%)
Fat 20g (29%) Sat Fat 9g (38%) Sodium 337mg (17%)
Carb 22g (7%) Sugar 4g (4%) Dietary Fibre 1g (3%)

120 coles.com.au

CLS0620p120 120 5/5/2020 5:29:51 PM

 Trending now

MEXICAN-STYLE
CHICKEN PIES
Makes 16 Prep 20 mins
(+ cooling time) Cooking 45 mins

1 tbs olive oil

1 brown onion, finely chopped
500g Coles RSPCA Approved
Australian Chicken Thigh Fillets,
finely chopped
2 tbs plain flour
300g jar Coles Mexican Salsa Roja
400g can diced tomatoes
2 tbs chopped coriander
8 sheets frozen puff pastry,
partially thawed
2 avocados, stoned, peeled, chopped
½ red onion, finely chopped
1 roma tomato, chopped
2 tbs coriander sprigs
1 lime, juiced

1. Heat oil in frying pan over

high heat. Add brown onion
and chicken. Cook, stirring,
for 5 mins or until chicken
is almost cooked through.
2. Add the flour and cook,
Recipes Emma Braz Photography James Moffatt Styling Vivien Walsh Food preparation Kerrie Ray

stirring, for 1 min or until well

combined. Stir in the salsa,
diced tomato and chopped
coriander. Bring to the boil.
Reduce heat to medium. Cook,
stirring, for 5 mins or until sauce
thickens. Cool for 30 mins.
3. Preheat pie maker. Use a 10.5cm
pie maker base cutter to cut 16 discs
from 4 pastry sheets. Use a 9.5cm pie
maker top cutter to cut 16 discs from
remaining pastry sheets. Place 4 base
pastry discs in pie maker holes. Spoon
¼ cup chicken mixture into each pie
base. Top with 4 small pastry discs.
Lightly press edges to seal. Close lid.
Cook for 8 mins or until pastry is golden.
Repeat with remaining pastry discs and
chicken mixture to make 16 pies.
4. Combine the avocado, red onion, FREEZE ME
chopped tomato, coriander sprigs and Wrap the cooled
lime juice in a small bowl. Serve with pies. pies in plastic
PER PIE wrap. Freeze
Energy 1451kJ/347 Cals (17%) Protein 11g (22%)
Fat 18g (26%) Sat Fat 10g (42%) Sodium 280mg (14%) in an airtight
Carb 32g (10%) Sugar 3g (3%) Dietary Fibre 4g (13%) container for
SERVE WITH lime wedges up to 3 months.

#colesmag 121

CLS0620p121 121 5/5/2020 5:29:55 PM

20860033AA 2020-04-15T09:58:20+10:00
 trending now

MINI BERRY BREAD & BUTTER PUDDINGS

Makes 12 Prep 15 mins (+ soaking & standing time) Cooking 20 mins

400g brioche loaf
40g butter, softened
4 Coles Australian Free Range Eggs,
lightly whisked
½ cup (125ml) milk
1/3 cup (75g) caster sugar
2/3 cup (100g) frozen mixed berries
Icing sugar, to serve
Vanilla ice cream, to serve
1. Cut brioche into 2cm-thick slices.
Spread 1 side of each slice with butter.
Cut each slice into 3cm pieces.
2. Whisk the egg, milk and sugar in
a large shallow dish until combined.
Add brioche and berries. Set aside
for 10 mins to soak.
3. Preheat pie maker. Spoon ¼ cup of
the brioche mixture into each pie maker
hole. Close the lid. Cook for 6 mins or
until golden. Stand for 5 mins. Transfer
to a plate. Repeat with the remaining
brioche mixture to make 12 puddings.
4. Dust puddings with icing sugar and
serve with ice cream.
PER PUDDING
Energy 732kJ/175 Cals (8%) Protein 4g (8%)
Fat 7g (10%) Sat Fat 3g (13%) Sodium 319mg (16%)
Carb 25g (8%) Sugar 14g (16%) Dietary Fibre 1g (3%)

FREEZE ME
Wrap the cooled
puds in plastic
wrap. Freeze
in an airtight
container for
up to 1 month.

USE KITCHEN BASICS TO WHIP UP

THESE EGGY BREAD AND BUTTER
PUDDINGS FOR AN EASY DESSERT.

#colesmag 123

CLS0620p123 123 5/5/2020 5:29:57 PM

20858371AA 2020-04-23T09:55:13+10:00

Everything tastes better

with

BLUEBERRY & WHITE
CHOCOLATE SCONES
Makes 12 Prep 15 mins (+ cooling time) Cooking 25 mins
2½ cups (375g) self-raising flour
30g butter, chilled, chopped
1 tbs icing sugar mixture
¼ tsp salt
1¼ cups (310ml) buttermilk
75g blueberries
¼ cup (45g) white choc bits
2 tsp finely grated lemon rind
Lemon curd, to serve
Double cream or dollop cream, to serve
1. Sift the flour into a large bowl. Add
the butter and use your fingertips to
CLS0620p125 125
rub the butter into the flour until it
resembles fine breadcrumbs. Add
the icing sugar and salt. Make a well
in the centre. Add the buttermilk,
blueberries, choc bits and lemon rind.
Use a butter knife to stir in a cutting
motion until a soft, sticky dough forms.
(Add more buttermilk to soften the
dough, if necessary.)
2. Turn dough onto a lightly floured
surface and lightly knead until just
smooth. Press into a 5cm-thick disc.
Use a lightly floured 6cm pastry cutter
trending now
FREEZE ME
Wrap the cooled
scones in plastic
wrap. Freeze
in an airtight
container for
up to 3 months.
to cut discs from the dough, gently
re-rolling dough if necessary.
3. Preheat pie maker. Place 4 dough
discs in the pie maker holes. Close the
lid and cook for 8 mins or until golden
brown. Transfer the scones to a wire
rack to cool. Repeat with the remaining
dough discs to make 12 scones.
4. Serve the scones warm or at room
temperature with lemon curd and cream.
PER SCONE
Energy 721kJ/172 Cals (8%) Protein 5g (10%)
Fat 4g (6%) Sat Fat 3g (13%) Sodium 83mg (4%)
Carb 28g (9%) Sugar 5g (6%) Dietary Fibre 1g (3%)
#colesmag 125
5/5/2020 5:30:01 PM
 trending now

EASY BEEF PIES TRY OUR TAKE

Makes 16 Prep 10 mins
(+ cooling time) Cooking 45 mins
ON AN AUSSIE FREEZE ME
CLASSIC. THESE Wrap the cooled
pies in plastic
1 tbs olive oil
1 brown onion, finely chopped
MINI BEEF PIES wrap. Freeze

500g Coles No Added Hormones HAVE GOLDEN in an airtight

container for
4 Star Beef Mince FLAKY PASTRY up to 3 months.
1½ cups (180g) frozen mixed vegetables
1/3 cup (50g) brown onion gravy mix CRUSTS, FILLED
¼ cup (60ml) tomato sauce WITH A RICH
¼ cup (60ml) barbecue sauce
8 sheets frozen puff pastry, MINCE AND
partially thawed GRAVY FILLING.
Tomato sauce, to serve

1. Heat the oil in a large frying pan over

medium heat. Add the onion and cook,
stirring, for 2 mins or until onion softens.
Add the mince and cook, stirring with

TRY THESE TOO

a wooden spoon to break up lumps, for
5 mins or until mince is cooked through.
2. Stir in vegetables. Add gravy mix and Look for these tasty buys in the
¾ cup (185ml) water and cook, stirring, Coles aisles.
for 1 min or until liquid reduces slightly.
Add tomato sauce and barbecue sauce. New Coles
Bring to a simmer. Cook, stirring often, Roast Gravy
for 5 mins or until the mixture thickens 200ml is great
slightly. Remove from heat. Cover and served with
set aside for 30 mins to cool. beef pies, or use
3. Preheat pie maker. Use a 10.5cm pie it in the filling.
maker base cutter to cut 16 discs from
4 pastry sheets. Use a 9.5cm pie maker Ready in only
top cutter to cut 16 discs from the 18 minutes,
remaining pastry sheets. Coles Made Easy
4. Place 4 large base pastry discs in Chicken Puff
the pie maker holes. Spoon ¼ cup of Pastry Parcels
mince mixture into each pie base. Top 350g are an easy
with 4 small pastry discs. Lightly press meal for two.
edges to seal. Close the lid. Cook for
8 mins or until the pastry is golden. Try Coles Snack
Repeat with the remaining pastry and Apple Pies 500g
mince mixture to make 16 pies. Serve (4 pack) for a
the pies with tomato sauce. fuss-free dessert.
PER PIE They’re great with
Energy 1472kJ/352 Cals (17%) Protein 12g (24%) cream or custard.
Fat 18g (26%) Sat Fat 8g (33%) Sodium 465mg (23%)
Carb 33g (11%) Sugar 4g (4%) Dietary Fibre 4g (13%)

126 coles.com.au

CLS0620p126 126 5/5/2020 5:30:08 PM

20862493AA 2020-03-04T10:18:47+11:00
20912795AA 2020-04-27T16:05:52+10:00

B a
memories
k e
at Home
with...
TM

SERVING
SUGGES
TION

includes
ready to spread
frosting
© GENERAL MILLS
 promotion

Bikkie bliss
Brighten up the room with these colourful cookies.
They get their rich, buttery flavour from Western Star.

LEMON FUNFETTI BISCUITS

Makes about 24 Prep 20 mins (+ cooling
& 30 mins chilling time) Cooking 15 mins

250g Western Star Chef’s Choice

Unsalted Cultured Butter
½ cup (110g) caster sugar
1 tsp finely grated lemon rind
2 cups (300g) plain flour
½ cup (90g) rice flour
¼ cup (25g) rainbow sprinkles
Rainbow sprinkles, extra, to decorate
Lemon buttercream
200g Western Star Chef’s Choice
Unsalted Cultured Butter
2 cups (380g) icing sugar mixture
2 tsp finely grated lemon rind
1 tbs lemon juice

1. Use an electric mixer to beat the butter,

sugar and lemon rind in a bowl until pale
and creamy. Add the flour, rice flour and
sprinkles. Stir until dough comes together.
Shape into a disc. Cover with plastic wrap
and place in the fridge for 30 mins to chill.
2. Preheat oven to 180°C. Line 2 baking
trays with baking paper. Roll out the dough
between 2 sheets of baking paper to a
3mm-thick disc. Use a 5cm round fluted
pastry cutter to cut discs from the dough,
rerolling the excess. Place on lined trays.
3. Bake, swapping trays halfway through
cooking, for 15 mins or until light golden.
Set aside on the trays to cool completely.
4. Meanwhile, to make lemon buttercream,
use a clean electric mixer to beat butter in
a bowl until very pale. Add icing sugar, in
4 batches, beating well after each addition.
Add the lemon rind and lemon juice and
beat until well combined. Place in a piping Western Star Chef’s Choice
bag fitted with a 5mm plain nozzle. Unsalted Cultured Butter is
5. Pipe lemon buttercream over half the made with premium-quality
biscuits. Top with the remaining biscuits. Australian dairy. Pure and
Place the extra sprinkles on a plate. Roll the creamy, it’s ideal for baking
edge of each biscuit in sprinkles to coat. and cooking, ensuring great
results every time.
 TM

Recipe ideas.

WINTER. TIME TO SHINE.

The rich taste of Western Star Salted Butter Caramel Self-Saucing Pudding – the perfect Quiche Lorraine – a winter classic.
is made for savoury dishes like this Zucchini winter dessert. Use Western Star Unsalted Chef’s Choice Unsalted Cultured Butter
& Cheddar Bread with Chilli Butter. for complete control of flavour. is unrivalled for pastries and baking.

MORE THAN BUTTER

The WESTERN STAR logo is a trade mark
of the Fonterra Group of Companies. To find out how to cook our Winter feast visit westernstarbutter.com.au
 Ripe & Ready

POTATOES
FROM TASTY SIDES TO THE STAR OF THE SHOW – THE HUMBLE SPUD IS
EXTREMELY VERSATILE. SEE HOW WE USE THE GREAT RANGE OF POTATOES
AT COLES TO MAKE SOUPS, SALADS, SAVOURY PANCAKES AND MORE.
Recipes Charlotte Binns-McDonald Photography Ben Dearnley Styling Julz Beresford Food preparation Maxwell Adey

#colesmag 131

CLS0620p131 131 5/5/2020 3:18:28 PM

 Ripe & Ready

PANTRY PICK
Got some
dry-roasted
almonds on
hand? Try them
sprinkled over
the pancakes
for extra crunch.

Japanese-Style
Potato & Teriyaki
Pancakes (see
recipe p134)

132 coles.com.au

CLS0620p132 132 5/5/2020 3:18:32 PM

 Ripe & Ready

Prawn & Potato

Soup with Chilli
Toast (recipe
over page)

xxxx xxxxx
xxxxxxx xxx xxx
xxxx xxx (pxx).

SWAP ME
If you prefer
to make this
hearty soup
without the
seafood, swap
the prawns for
shredded hot
roast chicken.

#colesmag 133

CLS0620p133 133 5/5/2020 3:18:36 PM

 OUR JAPANESE-INSPIRED POTATO PANCAKES ARE PERFECT FOR
A LAZY SUNDAY BRUNCH AT HOME, WHILE OUR SEAFOOD SOUP
WILL WARM YOU UP ON CHILLY EVENINGS.
JAPANESE-STYLE POTATO
& TERIYAKI PANCAKES
Serves 4 Prep 15 mins Cooking 45 mins
1kg Dutch Cream potatoes or white
potatoes, scrubbed, coarsely grated
2 Coles Australian Free Range Eggs,
lightly whisked
1 spring onion, very thinly sliced
⅓ cup (80ml) olive oil
1 cup (280g) Greek-style yoghurt
1 tsp wasabi paste
400g frozen edamame or broad
beans, thawed, peeled
⅓ cup (80ml) teriyaki sauce
1. Place half the potato in a fine sieve
over a bowl. Squeeze out excess liquid
and discard. Transfer the potato to
a clean bowl. Repeat with remaining
potato. Add egg and half the spring
onion to the potato in the bowl.
Season. Stir to combine.
2. Preheat oven to 100°C. Line a
baking tray with baking paper. Heat
1 tbs of oil in a large frying pan over
medium-low heat. Spoon one-quarter
of the potato mixture into the pan and
use the back of the spoon to spread to
a 7mm-thick disc. Cook for 4-5 mins
each side or until golden and tender.
Transfer to the lined tray and place
in the oven to keep warm. Repeat with
the remaining oil and potato mixture
to make 4 pancakes.
3. Combine the yoghurt and wasabi
in a bowl. Season.
4. Heat a clean frying pan over high
heat. Spray with olive oil spray. Add
the edamame or broad beans and
cook, stirring occasionally, for 1 min or
until slightly charred. Add the teriyaki
134 coles.com.au
CLS0620p134 134
sauce and bring to the boil. Cook,
stirring occasionally, for 1 min or until
heated through.
5. Divide the pancakes among serving
plates. Spoon over the yoghurt mixture.
Top with the edamame mixture and
sprinkle with the remaining spring
onion. Serve immediately.
PER SERVE
Energy 2297kJ/550 Cals (26%) Protein 20g (40%)
Fat 24g (34%) Sat Fat 5g (21%) Sodium 988mg (49%)
Carb 56g (18%) Sugar 20g (22%) Dietary Fibre 12g (40%)
SERVE WITH pickled ginger and crumbled
nori sheets
PRAWN & POTATO SOUP
WITH CHILLI TOAST
Serves 4 Prep 10 mins Cooking 25 mins
2 tbs olive oil
1 brown onion, coarsely chopped
50g streaky bacon rashers,
finely chopped
3 garlic cloves, crushed
¼ cup (60ml) sherry (optional)
1 tsp smoked paprika
500g Red Royale potatoes,
cut into 3cm pieces
4 cups (1L) salt-reduced chicken stock
400g tomato passata
½ Coles Bakery Stone Baked by
Laurent Sourdough Baguette*,
thinly sliced diagonally
1 garlic clove, extra, halved
Tabasco sauce, to serve
600g raw prawns, peeled leaving tails
intact, deveined
2 tbs coarsely chopped flat-leaf parsley
1. Preheat oven to 200°C. Line a
baking tray with baking paper. Heat
half the oil in a large saucepan over
medium heat. Add the onion, bacon
and crushed garlic. Cook, stirring
occasionally, for 5 mins or until onion
softens and the bacon is golden brown.
2. Increase heat to high. Add the
sherry, if using, and cook, stirring, for
2-3 mins or until liquid reduces. Add
the paprika and potato and cook,
stirring constantly, for 1 min or until
well combined.
3. Add stock, passata and ¼ cup (60ml)
water to the pan and bring to the boil.
Reduce heat to low. Cover and cook for
8 mins or until the potatoes are tender.
4. Meanwhile, lightly spray both sides
of baguette slices with olive oil spray.
Arrange over lined tray. Bake for 5 mins
or until golden. Rub both sides of the
bread with cut side of the extra garlic.
Drizzle with some of the Tabasco.
5. Heat the remaining oil in a large
frying pan over high heat. Season. Add
prawns and cook, stirring occasionally,
for 2 mins or until prawns curl and are
cooked through. Stir in half the parsley.
6. Divide soup among serving bowls.
Top with the prawns. Sprinkle with the
remaining parsley. Serve with chilli toast.
PER SERVE
Energy 1977kJ/473 Cals (23%) Protein 27g (54%)
Fat 20g (29%) Sat Fat 4g (17%) Sodium 1880mg (94%)
Carb 39g (13%) Sugar 12g (13%) Dietary Fibre 8g (27%)
WATCH
For some
*Selected stores only.
more potato
know-how,
check out our
potato masterclass video at
coles.com.au/potatomasterclass.
5/5/2020 3:18:41 PM
 Ripe & Ready

SWAP ME
We used
pecans in this
creamy salad,
but walnuts
would also
work a treat.
*Selected stores only.

Potato, Red
Cabbage & Blue
Cheese Salad
(see recipe p138)

#colesmag 135

CLS0620p135 135 5/5/2020 3:18:44 PM

20873140AA 2020-05-04T09:31:48+10:00
 Ripe & Ready

Salmon with Burnt

Butter Colcannon
(recipe over page)

SWAP ME
Baby spinach
leaves or
chopped kale
will also work
well in this
Irish-style dish.

#colesmag 137

CLS0620p137 137 5/5/2020 3:18:46 PM

 Ripe & Ready
POTATOES ARE TRUE COMFORT FOOD ALL-ROUNDERS.
WHETHER AS PIECES IN A SALAD OR AS A CREAMY MASH,
THEY’RE A GREAT BASE FOR THESE FLAVOURSOME SIDES.
POTATO, RED CABBAGE
& BLUE CHEESE SALAD
Serves 4 as a side Prep 15 mins
(+ cooling time) Cooking 15 mins
1kg baby Red Royale or baby white
potatoes, halved
½ cup (70g) pecans
2 tbs honey
1 red onion, thinly sliced
250g red cabbage, shredded
1 celery stick, trimmed, thinly sliced
diagonally, inner leaves reserved
25g blue cheese, crumbled
Blue cheese dressing
1 cup (280g) Greek-style yoghurt
50g blue cheese
2 tsp Dijon mustard
2 tsp honey
1. Preheat oven to 180°C. Line a baking
tray with baking paper. Cook potato
in a large saucepan of boiling water
for 15 mins or until tender. Drain well.
2. Meanwhile, place the pecans on
the lined tray. Drizzle with honey and
season with salt. Bake for 5 mins or
until toasted and caramelised. Set
aside on the tray to cool completely.
3. To make the blue cheese dressing,
combine the yoghurt, cheese, mustard
and honey in a bowl. Add 2 tbs water.
Stir until smooth and well combined.
4. Add half the blue cheese dressing
to the potato in the pan and stir to
combine. Add the onion, cabbage and
celery and gently toss to combine.
5. Transfer potato mixture to a large
serving platter. Drizzle with remaining
dressing and sprinkle with the pecans,
blue cheese and reserved celery leaves.
PER SERVE
Energy 2186kJ/523 Cals (25%) Protein 17g (34%)
Fat 22g (31%) Sat Fat 6g (25%) Sodium 375mg (19%)
Carb 60g (19%) Sugar 30g (33%) Dietary Fibre 9g (30%)
138 coles.com.au
CLS0620p138 138
SALMON WITH BURNT
BUTTER COLCANNON
Serves 4 Prep 10 mins (+ resting time)
Cooking 25 mins
1kg white potatoes, peeled,
cut into 5cm pieces
⅔ cup (160ml) milk
75g unsalted butter
2 garlic cloves, crushed
1 tsp extra virgin olive oil
2 spring onions, finely chopped
120g pkt Coles Australian Baby
Rocket, coarsely chopped
2 tsp lemon juice
4 Coles Australian Salmon
Skin-On Portions
1. Cook potato in a large saucepan
of boiling water for 15 mins or until
tender. Drain well. Return potato
to the pan and place over low heat.
Cook for 1 min. Remove from heat.
Use a potato masher or fork to
coarsely mash the potato. Add the
milk and mash until smooth. Season.
Cover to keep warm.
2. Heat butter in a large frying pan
over medium-low heat until the butter
begins to foam. Cook for 1 min. Add
the garlic and cook for a further
1-2 mins or until the butter is nutty
brown and the garlic is light golden.
Transfer to a bowl.
3. Heat oil in the frying pan over high
heat. Add the spring onion and cook,
stirring, for 1 min or until the spring
onion softens slightly. Add the rocket
and cook, stirring constantly, for
1-2 mins or until rocket just wilts.
Season. Stir through the lemon juice.
4. Heat a clean large frying pan over
medium-high heat. Spray with olive
oil spray. Season the salmon. Cook
for 3 mins each side for medium or
until cooked to your liking. Transfer to
a plate and set aside for 5 mins to rest.
5. Add rocket mixture to the potato
mixture in the pan and stir to combine.
Transfer to a large serving plate. Drizzle
with the burnt garlic butter. Serve
immediately with the salmon.
PER SERVE
Energy 2820kJ/675 Cals (32%) Protein 41g (82%)
Fat 40g (57%) Sat Fat 16g (67%) Sodium 159mg (8%)
Carb 35g (11%) Sugar 4g (4%) Dietary Fibre 5g (17%)
5/5/2020 3:18:50 PM
20829222AA 2020-04-22T08:42:42+10:00

COMMITED TO
MAKING DELICIOUS
ORGANIC FOOD
THAT LITTLE ONES LOVE
& PARENTS TRUST
GOO12629 Coles CSR Magazine Advertisement 210mm x 275mm PR.indd 1 23/4/20 3:40 pm
 Promotion

Sweet moment
Flora Salt Reduced does double duty in this lightly spiced
dessert – it’s used in both the cake and sweet ricotta icing.

PISTACHIO & YOGHURT

SPICE CAKE
Serves 8 Prep 30 mins
(+ cooling time) Cooking 25 mins

1½ cups (225g) plain flour

1½ tsp baking powder
1 tsp ground cardamom
1 cup (140g) unsalted pistachios,
coarsely chopped
180g Flora Salt Reduced
1 cup (220g) caster sugar
2 tsp finely grated lemon rind
2 eggs
1 cup (280g) Greek-style yoghurt
1/4 cup (60ml) honey
150g Flora Salt
Reduced, extra
11/4 cups (300g) ricotta
Lemon zest, to serve
Honey, extra, to serve

1. Preheat oven to
180°C. Grease two 20cm
(base measurement) round
cake pans and line the bases and
sides with baking paper. Combine the flour,
baking powder, cardamom and three-quarters
of the pistachio in a bowl.
2. Use an electric mixer to beat the Flora Salt
Reduced, sugar and lemon rind in a bowl until
pale and creamy. Add the eggs, 1 at a time,
beating well after each addition. Add the flour
mixture and gently stir to combine. Fold in the
yoghurt until just combined. Spoon the mixture
evenly among the prepared pans and smooth
the surface. Bake for 25 mins or until a skewer
inserted in the centre of the cakes comes out
clean. Set aside in the pans for 5 mins before
transferring to a wire rack to cool completely. With 30 per cent less
3. Use an electric mixer to beat the honey and salt than Flora Original
extra Flora Salt Reduced in a clean bowl until and 65 per cent less
smooth. Fold in the ricotta. saturated fat than butter,
4. Place 1 cake on a serving platter. Use a large Flora Salt Reduced is a
serrated knife to level the top. Spread with half smart choice for cooking.
the ricotta mixture. Top with the remaining cake Use it on toast, in baking
and spread with the remaining ricotta mixture. or to make a tasty glaze
Sprinkle with the lemon zest and remaining for steamed veggies.
pistachio. Drizzle with extra honey to serve.
20744991AA 2020-02-26T08:21:30+11:00

LASTS UP TO

50%
LONGER *

*vs ordinary carbon zinc AA batteries in 2015 IEC tests. Results may vary by device and usage pattern.
 Long
Cosy cooking

weekend
FROM START TO FINISH, HERE’S
EVERYTHING YOU NEED TO ENJOY
A RELAXED SPREAD AT HOME.

#colesmag 143

CLS0620p143 143 5/5/2020 5:28:28 PM

 SWAP ME
We use green and
kalamata olives in
this recipe, but
you can use up
whatever variety
you have at home.

CRISPY LAYERED
POTATO BAKE
Serves 6 as a side
Prep 15 mins (+ cooling
time) Cooking 1 hour

8 large Red Royale potatoes,

very thinly sliced
2 garlic cloves, crushed
1 tbs small thyme sprigs
80g butter, melted
1/4 cup sage leaves
3/4 cup (185ml) chicken stock

1. Preheat oven to 200°C. Combine

OLIVE DAMPER
Serves 8 Prep 10 mins Cooking 45 mins
3½ cups (525g) self-raising flour
½ cup (85g) polenta (cornmeal)
3/4 cup (60g) finely grated parmesan
50g chilled butter, chopped
½ cup (75g) pitted green olives,
thinly sliced
½ cup (75g) pitted kalamata olives,
thinly sliced
1 tbs coarsely chopped rosemary
1 tbs coarsely chopped oregano
2 cups (500ml) buttermilk
Rosemary sprigs, to serve
the flour mixture until it resembles fine
breadcrumbs. Add the combined olive,
rosemary and oregano. Stir to combine.
Make a well in the centre. Add the
buttermilk and use a round-bladed
knife to stir until a soft, sticky dough
forms. Turn onto a well-floured work
surface and gently knead until just
smooth. Shape the dough into a
disc and place in the prepared pan.
3. Use a small sharp knife to cut
a cross into the top of the dough.
the potato, garlic, thyme and butter
in a large bowl. Season well.
2. Arrange the potato in an 8-cup (2L)
ovenproof dish. Place the sage leaves
randomly between the potato layers.
Drizzle with stock.
3. Bake for 1 hour or until the potato is
golden brown and tender. Set aside for
5 mins to cool slightly before serving.
PER SERVE
Energy 1860kJ/445 Cals (21%) Protein 14g (28%)
Fat 12g (17%) Sat Fat 8g (33%) Sodium 229mg (11%)
Carb 62g (20%) Sugar 9g (10%) Dietary Fibre 14g (47%)
SERVE WITH sage and thyme sprigs

Extra virgin olive oil, to serve
1. Preheat oven to 200°C. Line a
10-cup (2.5L) ovenproof casserole
pan with baking paper.
2. Combine the flour, polenta and
½ cup (40g) of the parmesan in a large
bowl. Season. Add the butter and use
your fingertips to rub the butter into
WATCH
Sprinkle evenly with the remaining
parmesan. Bake for 45 mins or until
the loaf sounds hollow when tapped For another
on the top. impressive
4. Serve warm or at room temperature side to share,
with rosemary sprigs and oil. check out our
PER SERVE ham and leek potato gratin
Energy 1771kJ/424 Cals (20%) Protein 14g (28%) at coles.com.au/potatogratin.
Fat 14g (20%) Sat Fat 6g (25%) Sodium 884mg (44%)
Carb 59g (19%) Sugar 4g (4%) Dietary Fibre 4g (13%)

144 coles.com.au

CLS0620p144 144 5/5/2020 5:28:35 PM

 Cosy cooking

P TH IS DISH’S RICH GA
K U RLIC
O SOA AN
DH
TAT ER
O BF
OFP LA
E S VO
L IC
S

UR
.
PY
IS
CR

SWAP ME
Try this recipe
with gold sweet
potato instead of
regular potato,
or use a combo
of both for a
two-tone finish.

CLS0620p145 145 5/5/2020 5:28:38 PM


ROASTED CARROTS WITH PUMPKIN SEED PESTO
Serves 6 Prep 10 mins Cooking 30 mins
3 bunches Dutch carrots, scrubbed,
trimmed, or 600g baby carrots,
peeled, halved
1 tbs olive oil
1/2 tsp fennel seeds, crushed
½ tsp caraway seeds
Baby rocket leaves, to serve
Greek-style yoghurt, to serve
Toasted pepitas (pumpkin seeds),
to serve
Pumpkin seed pesto
60g baby rocket leaves
1/2 cup basil leaves
1 garlic clove, crushed
1/4 cup (50g) pepitas (pumpkin seeds),
toasted
¼ cup (20g) finely grated parmesan
1/3 cup (80ml) avocado or olive oil
146 coles.com.au
CLS0620p146 146
SWAP ME
Got a jar of
pesto in the
pantry? Use it
in this recipe
to save time.
1. Preheat oven to 200°C. Line a baking
tray with baking paper. Arrange carrots
on the lined tray and drizzle with oil.
Sprinkle with fennel and caraway seeds.
Season well. Roast, turning occasionally,
for 30 mins or until golden and tender.
2. Meanwhile, to make pumpkin seed
pesto, place rocket, basil, garlic, pepitas
and parmesan in a food processor.
Process until finely chopped. With the
motor running, add oil in a thin, steady
stream until well combined. Season.
3. Arrange the carrots and rocket on
a serving platter. Drizzle with the pesto
and yoghurt. Sprinkle with pepitas.
PER SERVE
Energy 973kJ/233 Cals (11%) Protein 4g (8%)
Fat 20g (29%) Sat Fat 3g (13%) Sodium 175mg (9%)
Carb 7g (2%) Sugar 6g (7%) Dietary Fibre 5g (17%)
CHUNKY BEEF
& GUINNESS PIE
Serves 6 Prep 20 mins
Cooking 2 hours 55 mins
2 tbs olive oil
800g Coles Australian No Added
Hormones Beef Chuck Steak or
Gravy Beef, cut into 3cm pieces
12 baby onions or shallots, peeled
2 small carrots, peeled, thinly sliced
2 celery sticks, thinly sliced
2 garlic cloves, crushed
¼ cup (35g) plain flour
440ml can Guinness
11/2 cups (375ml) beef stock
2 rosemary sprigs
4 thyme sprigs
2 dried bay leaves
2 sheets frozen puff pastry, just thawed
1 Coles Australian Free Range Egg yolk
1 tbs milk
1. Heat half the oil in a large ovenproof
saucepan over high heat. Add half the
beef and cook, turning occasionally, for
5 mins or until brown all over. Transfer
to a heatproof bowl. Repeat with the
remaining beef.
2. Heat the remaining oil in the pan.
Add the onions or shallots, carrot and
celery and cook, stirring, for 5 mins or
until light brown. Return the beef to
the pan with the garlic and flour and
cook, stirring, for 2 mins or until well
combined. Add the Guinness, stock,
rosemary, thyme and bay leaves and
bring to the boil. Reduce heat to low.
Cover and cook, stirring occasionally,
for 11/2 hours or until beef is very tender.
Uncover and cook for 30 mins or until
sauce thickens. Season.
3. Preheat oven to 200°C. Spoon beef
mixture into an 8-cup (2L) capacity
ovenproof dish. Place 1 pastry sheet on
a clean work surface. Whisk egg yolk
and milk in a small bowl. Season. Brush
a little egg mixture over the pastry.
Top with the remaining pastry sheet
and brush with more egg mixture.
Arrange pastry over the beef mixture
in dish, trimming excess pastry. Cut the
excess pastry into leaf shapes. Arrange
over the pie.
4. Bake for 30-35 mins or until the
pastry is golden brown and puffed.
PER SERVE
Energy 2261kJ/541 Cals (26%) Protein 33g (66%)
Fat 29g (41%) Sat Fat 12g (50%) Sodium 476mg (24%)
Carb 28g (9%) Sugar 3g (3%) Dietary Fibre 4g (13%)
5/5/2020 5:28:41 PM
 Cosy cooking

FREEZE ME
Store the cooled beef
mixture in an airtight
container in the freezer
for up to 3 months. Thaw
overnight in the fridge, then
reheat in a saucepan over
medium-high heat before
continuing from step 3.

CLS0620p147 147 5/5/2020 5:28:43 PM

20884739AA 2020-04-30T12:52:54+10:00

MUESLI FOR A
GOOD MORNING
SE

VI
R

NG
SU
GG
E STIO
N

GOOD FOR
YOUR GUTS.
GOOD TASTE.
GOOD
TIO
N INGREDIENTS.
S
U GGE
SERVING S
GOOD VALUE.

Lovingly made in Australia

FIND US IN THE HEALTH FOOD AISLE. @farmerjofoods farmerjo.com.au

 Cosy Cooking

TUSCAN-STYLE CHICKEN
Serves 6 Prep 10 mins
Cooking 1 hour 35 mins
PANTRY PICK
Got some rice or
1kg chicken pieces on
sourdough bread
the bone
in the pantry? This
1 brown onion, thickly sliced
dish is great served
2 garlic cloves, crushed
over a bed of rice
2 tsp ground paprika
or with bread to
125g semi-dried tomatoes
mop up the sauce.
320g jar grilled eggplant,
drained, chopped
280g jar chargrilled
peppers (capsicum),
drained, thickly sliced
1 cup (160g) pitted
mixed olives
½ cup (125ml) thickened
cream
11/2 cups (375ml) Coles Real
Chicken Salt Reduced Stock
¼ cup coarsely chopped
oregano

1. Preheat oven to 150°C. Heat a

large flameproof roasting pan over
high heat. Add half the chicken. Cook,
turning occasionally, for 5 mins or until
brown all over. Transfer to a heatproof
Recipes Sarah Hobbs Photography Ben Dearnley Styling Vivien Walsh Food preparation Tracy Rutherford

bowl. Repeat with remaining chicken.

2. Add the onion to the pan and cook,
stirring, for 5 mins or until the onion
softens. Add the garlic and paprika
and cook for 1 min or until aromatic.
Return the chicken to the pan with
tomatoes, eggplant, capsicum, olives,
cream, stock and oregano. Bring
to a simmer. Remove from heat.
3. Cover and bake, stirring occasionally,
for 11/4 hours or until the chicken is very
tender and the sauce thickens slightly.
Season to serve.
PER SERVE
Energy 2040kJ/488 Cals (23%) Protein 24g (48%)
Fat 36g (51%) Sat Fat 12g (50%) Sodium 861mg (43%)
Carb 13g (4%) Sugar 10g (11%) Dietary Fibre 9g (30%)
SERVE WITH oregano sprigs

QUICK FIX
Try Coles Made
Easy Moroccan
Chicken Bake with
Pumpkin & Sweet
Potato 600g.

#colesmag 149

CLS0620p149 149 5/5/2020 5:28:48 PM

20612629AA 2020-04-22T10:47:11+10:00
 Cosy cooking

MORELLO CHERRY
& APPLE CRUMBLE
Serves 6 Prep 10 mins
Cooking 45 mins

6 large Granny Smith apples, peeled,

cored, coarsely chopped
2 tbs caster sugar
1 tsp ground cinnamon
680g jar morello cherries, SWAP ME
drained reserving liquid Got cornflakes
1 tbs cornflour in the pantry?
100g butter, chopped They also work
1 cup (150g) plain flour well in crumble.
½ cup (110g) brown sugar You can use
½ cup (45g) rolled oats them instead of
½ cup (40g) shredded coconut the rolled oats.
2 tbs golden syrup
Coles Irresistible Vanilla Bean
ice cream, to serve

1. Preheat oven to 180°C. Place apple,

caster sugar, cinnamon and ¼ cup
(60ml) of the reserved cherry liquid
in a large saucepan over medium-high
heat. Cook, stirring occasionally, for
10 mins or until apple begins to soften.
2. Place the cornflour in a small bowl.
Add 2 tbs of the remaining cherry
liquid and stir to combine. Add the
remaining cherry liquid and stir to
combine. Add to the apple mixture
with the cherries and cook, stirring,
for 5 mins or until the sauce boils and
thickens. Divide among six 1¼-cup
(310ml) ovenproof dishes. (Alternatively,
use an 8-cup/2L ovenproof dish.)
3. Place the butter, flour, brown sugar,
oats and coconut in a large
bowl. Use your fingertips
to rub butter into flour
mixture until it resembles
coarse breadcrumbs.
Stir in the golden syrup.
Spoon mixture evenly
over the apple mixture.
4. Bake for 25-30 mins or
until tops are golden brown.
Serve warm or at room
temperature with ice cream.
PER SERVE
Energy 2282kJ/546 Cals (26%) Protein 6g (12%)
Fat 19g (27%) Sat Fat 13g (54%) Sodium 137mg (7%)
Carb 86g (28%) Sugar 62g (69%) Dietary Fibre 8g (27%)

#colesmag 151

CLS0620p151 151 5/5/2020 5:28:52 PM

 Cosy cooking

TRY OUR ROSÉ TWIST ON THIS CLASSIC PANTRY PICK

SPICED WINE COCKTAIL – IT’S THE Use any leftover
star anise in
PERFECT WINTER WARMER. our Spiced
Gingerbread
Hot Chocolate
on page 172.

MULLED ROSÉ Serves 6 Prep 5 mins Cooking 5 mins

1 orange, halved
750ml bottle rosé wine
1½ cups (375ml) clear apple juice
¼ cup (55g) caster sugar
1 tsp vanilla bean paste
4 whole cloves
2 cinnamon sticks or quills
3 whole star anise
½ cup (125ml) cherry brandy
or Grand Marnier
1 small Pink Lady apple,
very thinly sliced
1. Use a vegetable peeler to peel
4 strips of rind from 1 orange half,
avoiding white pith, then juice the
half. Chop the remaining orange half.
2. Place orange rind, orange juice and
chopped orange in a saucepan. Add
wine, apple juice, sugar, vanilla, cloves,
cinnamon and star anise. Place over
medium heat and bring to a simmer.
Reduce heat to low. Cook for 5 mins
or until aromatic. Remove from heat.
3. Add brandy or Grand Marnier and
apple and stir to combine. Divide among
serving glasses. Serve immediately.
PER SERVE
Energy 854kJ/204 Cals (10%) Protein 1g (2%)
Fat <1g (<1%) Sat Fat 0g (0%) Sodium 27mg (1%)
Carb 20g (6%) Sugar 20g (22%) Dietary Fibre 2g (7%)

152 coles.com.au

CLS0620p152 152 5/5/2020 5:28:54 PM

20884750AA 2020-05-05T12:11:06+10:00

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Smooth side
What’s the secret to this hearty salad? Chobani Low Fat
Plain Greek Yogurt. It adds the perfect creaminess.

WARM POTATO SALAD

Serves 6 as a side Prep 10 mins
(+ cooling time) Cooking 45 mins

1kg baby Carisma or baby white

potatoes, quartered
3 garlic cloves, unpeeled
4 bacon rashers
4 Coles Australian Free Range Eggs
¾ cup (210g) Chobani Low Fat
Plain Greek Yogurt
3 tsp wholegrain mustard
1 tbs finely chopped chives
1 red onion, finely chopped
60g baby spinach leaves

1. Preheat oven to 180°C. Line

2 baking trays with baking
paper. Place the potato and
garlic on 1 lined tray. Spray
with olive oil spray. Season.
Bake for 45 mins or until potato
is tender and the skin is crispy.
Arrange the bacon on remaining
lined tray. Bake with potato for
the last 15 mins of cooking. Cool
slightly. Tear bacon into pieces.
2. Meanwhile, cook the eggs in
a saucepan of boiling water for
8 mins for set yolks. Refresh under
cold water. Peel each egg and cut in half.
3. Squeeze the garlic into a small bowl
and discard skins. Stir in the yoghurt,
mustard and half the chives. Season.
4. Combine the potato, bacon, onion,
spinach, egg and yoghurt mixture in
a large bowl. Sprinkle with the
remaining chives. Season.

The three cups of milk it takes to

make one cup of Chobani Low Fat
Plain Greek Yogurt gives it a thick,
creamy texture. It’s high in protein,
contains less than 0.5% fat and is
great in sweet and savoury cooking.

CLS0620p155 155 5/5/2020 3:23:04 PM

3994 - Vaseline Skin Serum Coles Mag(coles new).indd 1 7/04/2020 10:35:15 AM
 go on, treat yourself

Winter
BAKING
WARM UP YOUR KITCHEN AND
BASK IN THE JOY OF CREATING
BEAUTIFUL CAKES, MUFFINS, SWAP ME
Any berries
BIKKIES AND SLICES.
work in this
cake – try
raspberries,
blueberries or
mixed berries.
Recipes & food preparation Sarah Hobbs Photography Ben Dearnley Styling Emma Knowles

Blackberry & Apple
Streusel Cake
(see recipe p164)

#colesmag 157

CLS0620p157 157 5/5/2020 5:26:59 PM

 go on, treat yourself

CHOCOLATE
SANDWICH BISCUITS
Makes about 20 Prep 20 mins
(+ cooling & 30 mins chilling time)
Cooking 10 mins

250g butter, softened

¼ cup (55g) caster sugar
2 cups (300g) plain flour
2 tbs cornflour
2 tbs rice flour
2 tbs cocoa powder
2 tbs Coles Raspberry Jam
Vanilla buttercream
125g butter, softened
1½ cups (240g) icing sugar
mixture
1 tbs milk
1 tsp vanilla bean paste

1. Preheat oven to 160°C. Line

2 baking trays with baking paper.
Use an electric mixer to beat the
butter and sugar in a bowl until
pale and creamy. Add the flour,
cornflour, rice flour and cocoa
powder. Stir to combine. Divide
dough into 2 even portions. Cover
each portion in plastic wrap. Place
in the fridge for 30 mins to chill.
2. Roll out 1 dough portion
between 2 sheets of baking paper
to a 3mm-thick disc. Use a 4cm
fluted pastry cutter to cut discs
from the dough, rerolling the
excess. Place on the lined trays.
Repeat with remaining dough.
Bake for 10 mins or until just firm.
Set aside on trays to cool.
3. Meanwhile, to make the vanilla
buttercream, use an electric mixer
to beat the butter until very pale.
Add the icing sugar and beat until
well combined. Beat in the milk
FREEZE ME and vanilla bean paste.
To make a half 4. Add spoonfuls of vanilla
batch, wrap buttercream and jam to a piping
1 dough portion bag fitted with a 5mm plain
in plastic wrap nozzle. Pipe over half the biscuits.
and foil, then Top with the remaining biscuits.
freeze for up PER PIECE
Energy 1106kJ/265 Cals (13%) Protein 2g (4%)
to 3 months. Fat 16g (23%) Sat Fat 10g (42%) Sodium 123mg (6%)
Carb 30g (10%) Sugar 16g (18%) Dietary Fibre 1g (3%)

158 coles.com.au

CLS0620p158 158 5/5/2020 5:27:02 PM

 go on, treat yourself

Lemon Poppy
Seed Naked Cake
(see recipe p164)

SWAP ME
Other citrus
zest and juice
work well
in this recipe
– try orange
or mandarin.

USE EVERYDAY INGREDIENTS TO WHIP UP

AN ALL-TIME CLASSIC CAKE AND THEN
MAKE IT LOOK A MILLION BUCKS.

#colesmag 159

CLS0620p159 159 5/5/2020 5:27:04 PM

20884757AA 2020-04-22T16:45:06+10:00

SOOTHES, REPAIRS
& PROTECTS

FRESH NEW LOOK,

SAME TRUSTED FORMULAS
With 100% natural colloidal oatmeal
Free from common irritants
Dermatologically tested
Australian made
AU-2020-03-0015

SWAP ME
For a simple
twist, replace
half the dates
with chopped
soft dried figs.
CHAI-SPICED DATE MUFFINS WITH COFFEE GLAZE
Makes 12 Prep 15 mins (+ cooling & 5 mins standing time) Cooking 25 mins
1 cup (140g) chopped dates
⅓ cup (80ml) boiling water
2 cups (300g) self-raising flour
¾ cup (165g) brown sugar
1 tsp ground cinnamon
½ tsp ground cloves
¼ tsp ground nutmeg
¼ tsp ground star anise
¼ tsp ground cardamom
2 Coles Australian Free Range Eggs
125g butter, melted
½ cup (125ml) buttermilk
1 tsp instant coffee powder
CLS0620p161 161
1 tbs boiling water, extra
1 cup (160g) icing sugar mixture
2 tbs chopped walnuts
1. Preheat oven to 180°C. Line twelve
⅓-cup (80ml) muffin pans with paper
cases. Combine the dates and water
in a bowl. Set aside for 5 mins to soak.
2. Combine the flour, sugar, cinnamon,
cloves, nutmeg, star anise and
cardamom in a large bowl. Whisk
the eggs, butter, buttermilk and date
mixture in a small bowl. Add the egg
go on, treat yourself
mixture to the flour mixture and stir
until just combined (don’t overmix).
3. Divide the mixture evenly among
lined pans. Bake for 25 mins or until a
skewer inserted in the centre comes out
clean. Transfer to a wire rack to cool.
4. Stir coffee powder and extra water
in a bowl until coffee dissolves. Stir in
the icing sugar to form a runny paste.
Drizzle over muffins. Top with walnut.
PER MUFFIN
Energy 1386kJ/332 Cals (16%) Protein 5g (10%)
Fat 11g (16%) Sat Fat 6g (25%) Sodium 264mg (13%)
Carb 53g (17%) Sugar 34g (38%) Dietary Fibre 2g (7%)
#colesmag 161
5/5/2020 5:27:07 PM
20818978AA 2020-04-29T10:34:15+10:00

TM

winter
warmer
JUST
MICROWAVE

30
SECONDS

m y R i c e
Crea
Snack
Find us in
the jelly aisle
Find us in the
jelly aisle

Great tasting, low fat,

rice energy snack, ready
to eat hot or cold.
TM

look ou t f o r m e !

FIND ME IN THE BISCUIT AISLE

 go on, treat yourself

SWAP ME
To save time,
skip making
the passionfruit
curd and use
1¼ cups (240g)
bought lemon
curd instead.

Passionfruit
Coconut Slice
(recipe over page)

#colesmag 163

CLS0620p163 163 5/5/2020 5:27:10 PM

 go on, treat yourself
BLACKBERRY & APPLE
STREUSEL CAKE
Serves 10 Prep 15 mins (+ cooling time)
Cooking 1 hour 5 mins
150g fresh or frozen blackberries
2 tbs caster sugar
½ tsp ground cinnamon
125g butter, softened
1 cup (220g) caster sugar, extra
2 Coles Australian Free Range Eggs
2 cups (300g) self-raising flour
½ cup (125ml) milk
1 small Granny Smith apple, cored,
coarsely grated
1 Granny Smith apple, extra, thinly sliced
¼ cup (35g) plain flour
2 tbs brown sugar
25g butter, extra
1. Preheat oven to 180°C. Grease a
20cm (base measurement) round cake
pan. Line the base and side with baking
paper. Reserve half the blackberries.
Combine 2 tsp of the caster sugar with
the cinnamon in a small bowl. Reserve.
Place remaining blackberries and caster
sugar in a saucepan over medium heat.
Bring to a simmer. Cook, stirring, for
5 mins or until the mixture thickens
slightly. Set aside to cool completely.
2. Use an electric mixer to beat the
butter and extra caster sugar in a bowl
until pale and creamy. Add eggs, 1 at
a time, beating well after each addition.
Add the self-raising flour and milk,
in alternating batches, until just
combined. Stir in the grated apple.
3. Spoon one-third of the cake mixture
into the prepared pan. Spoon over half
the blackberry mixture. Continue
layering with remaining cake mixture
and blackberry mixture. Smooth the
surface. Top with reserved blackberries
and sliced apple. Sprinkle with the
reserved cinnamon sugar.
4. Place plain flour and brown sugar in
a bowl. Rub in the extra butter to form
large crumbs. Sprinkle over cake. Bake
for 1 hour or until a skewer inserted in
the centre comes out clean. Cool in the
pan for 5 mins. Turn onto a wire rack.
Serve warm or at room temperature.
PER SERVE
Energy 1573kJ/376 Cals (18%) Protein 6g (12%)
Fat 14g (20%) Sat Fat 9g (38%) Sodium 325mg (16%)
Carb 57g (18%) Sugar 33g (37%) Dietary Fibre 3g (10%)
SERVE WITH double cream or dollop cream
164 coles.com.au
CLS0620p164 164
LEMON POPPY SEED
NAKED CAKE
Serves 12 Prep 20 mins (+ cooling &
5 mins standing time) Cooking 1 hour
2 tbs poppy seeds
¼ cup (60ml) milk
125g butter, softened
1 cup (220g) caster sugar
1 tbs finely grated lemon rind
3 Coles Australian Free Range Eggs
1 cup (150g) self-raising flour
½ cup (75g) plain flour
½ cup (55g) almond meal
½ cup (140g) Greek-style yoghurt
¼ cup (60ml) lemon juice
Lemon poppy seed buttercream
250g butter, softened
3 cups (660g) icing sugar mixture
2 tbs lemon juice
2 tsp poppy seeds
1. Preheat oven to 160°C. Grease a
17cm (base measurement) round cake
pan. Line base and side with baking
paper. Combine poppy seeds and milk in
a small bowl. Set aside for 5 mins to soak.
2. Use an electric mixer to beat the
butter, sugar and lemon rind in a bowl
until pale and creamy. Add eggs, 1 at
a time, beating well after each addition.
Stir in the combined flour, almond meal,
yoghurt, lemon juice and poppy seed
mixture. Spoon into the prepared pan.
Smooth the surface. Bake for 1 hour or
until a skewer inserted in the centre
comes out clean. Cool in pan for 5 mins.
Turn onto a wire rack to cool completely.
3. To make the lemon poppy seed
buttercream, use an electric mixer to
beat butter in a bowl until very pale. Add
icing sugar, in batches, beating well after
each addition. Add the lemon juice and
poppy seeds. Beat until well combined.
4. Reserve one-quarter of buttercream.
Use a serrated knife to cut the cake into
3 even layers. Place 1 cake layer on a
serving plate. Spread with some of the
buttercream. Repeat with remaining cake
layers and buttercream, smoothing over
top and side. Place reserved buttercream
in a piping bag fitted with a 1cm plain
nozzle. Pipe over the top of the cake.
PER SERVE
Energy 2712kJ/649 Cals (31%) Protein 6g (12%)
Fat 31g (44%) Sat Fat 18g (75%) Sodium 316mg (16%)
Carb 89g (29%) Sugar 73g (81%) Dietary Fibre 2g (7%)
SERVE WITH lemon zest and poppy seeds
PASSIONFRUIT
COCONUT SLICE
Makes 24 pieces Prep 15 mins
(+ cooling & 1 hour chilling time)
Cooking 45 mins
120g butter, softened
½ cup (110g) caster sugar
1 Coles Australian Free Range Egg
1 cup (150g) plain flour
½ cup (40g) desiccated coconut
Passionfruit curd
170g can Coles Passionfruit Pulp
50g butter, chopped
2 Coles Australian Free Range Eggs,
lightly whisked
½ cup (110g) caster sugar
1 tbs lemon juice
1 tsp finely grated lemon rind
Coconut topping
2 Coles Australian Free Range Eggs,
lightly whisked
½ cup (110g) caster sugar
1½ cups (120g) desiccated coconut
1½ cups (115g) shredded coconut
1. To make the passionfruit curd, place
passionfruit pulp, butter, egg, sugar,
lemon juice and lemon rind in a small
saucepan over medium-low heat. Cook,
stirring constantly, for 5 mins or until
the mixture boils and thickens. Transfer
to a heatproof bowl. Cover and place
in the fridge for 1 hour to chill.
2. Preheat oven to 180°C. Grease a
20cm x 30cm lamington pan and line
the base and sides with baking paper,
allowing the sides to overhang. Use an
electric mixer to beat the butter and
sugar in a bowl until pale and creamy.
Add egg and beat until well combined.
Stir in the flour and coconut. Spoon
into the prepared pan and smooth the
surface. Bake for 15-20 mins or until
light golden. Set aside to cool slightly.
Spread evenly with passionfruit curd.
3. To make the coconut topping, whisk
egg and sugar in a large bowl. Add the
combined coconut and use a fork to
stir until combined. Sprinkle over the
slice. Use the back of a spoon to flatten
the coconut mixture slightly.
4. Bake for 20 mins or until golden.
Set aside to cool. Cut into pieces.
PER PIECE
Energy 922kJ/221 Cals (11%) Protein 3g (6%)
Fat 14g (20%) Sat Fat 11g (46%) Sodium 66mg (3%)
Carb 20g (6%) Sugar 15g (17%) Dietary Fibre 3g (10%)
5/5/2020 5:27:10 PM
20829218AA 2020-04-20T14:30:30+10:00

T1416b - STUDIO - McVitie's - Coles Magazine (June 2020 Issue) FA.indd 2 20/4/20 1:13 pm
 the new chocolate cake

Ultimate
INDULGENCE
DON’T WAIT FOR A SPECIAL OCCASION TO MAKE THIS CAKE – WITH SWEET PEARS,
CARAMEL SAUCE AND CRUNCHY HAZELNUTS, IT’S A PERFECT TREAT FOR RIGHT NOW.

STICKY PEAR CHOCOLATE MUD CAKE

Serves 16 Prep 20 mins (+ cooling & 1 hour chilling time) Cooking 1 hour 40 mins

1½ cups (330g) brown sugar
1 tbs instant coffee powder
250g butter, chopped
200g dark chocolate, chopped
2 Coles Australian Free Range Eggs
and mixture is smooth. Transfer to
a heatproof bowl. Cool for 20 mins.
2. Add eggs to chocolate mixture in
bowl. Use a balloon whisk to stir until
well combined. Stir in combined flour
gently marble with a spoon. Place the
cake on a serving platter. Spoon over
the whipped cream mixture and top
with the pears. Sprinkle with hazelnut
and extra chocolate. Drizzle with the

1½ cups (225g) plain flour
¼ cup (35g) self-raising flour
¼ cup (25g) cocoa powder
Thickened cream, whipped, to serve
⅓ cup (45g) hazelnuts, toasted,
coarsely chopped
Dark chocolate, extra, coarsely chopped
Caramel pears
4 small firm pears, peeled
1 cup (220g) brown sugar
2 cinnamon sticks or quills
2 whole star anise
1 tsp vanilla bean paste
200ml thickened cream
Pinch of salt
1. Preheat oven to 150°C. Grease a
17cm (base measurement) round cake
pan and line base and side with 3 layers
of baking paper. Combine the sugar,
coffee powder, butter, chocolate and
1½ cups (375ml) hot water in a large
saucepan over low heat. Cook, stirring,
for 5-7 mins or until chocolate melts
Recipe & food preparation Sarah Hobbs Photography Ben Dearnley Styling Vivien Walsh
and cocoa powder. Pour into prepared remaining caramel sauce to serve.
pan. Bake for 1½ hours or until a skewer PER SERVE
inserted in centre comes out clean. Set Energy 1963kJ/470 Cals (23%) Protein 5g (10%)
Fat 25g (36%) Sat Fat 15g (63%) Sodium 157mg (8%)
aside in the pan to cool completely. Carb 55g (18%) Sugar 41g (46%) Dietary Fibre 3g (10%)
3. Meanwhile, to make caramel pears,
place the pears and sugar in a medium
saucepan. Cover with cold water. Add
TRY THESE TOO
cinnamon, star anise and vanilla. Place
over high heat. Bring to the boil. Reduce
heat to low. Cover with a piece of baking Check out these decadent buys.
paper to keep the pears submerged in
the cooking liquid. Cook for 1 hour or Try Coles Belgian
until pears are tender. Discard the paper Chocolate &
and transfer pears to a heatproof bowl. Raspberry Lava
Increase heat to high and bring syrup to Cakes 180g
the boil. Cook, stirring occasionally, for (2 pack).
10 mins or until the syrup reduces by
three-quarters. Add the cream. Cook for Bake easy bikkies
5 mins or until the sauce thickens. Stir with new Coles
in the salt. Set aside for 10 mins to cool. Ultimate 40%
Transfer to a heatproof bowl. Place in Chocolate Chip
the fridge for 1 hour to thicken. Cookies Baking
4. Place whipped cream in a bowl. Mix 500g.
Drizzle with a little caramel sauce and

166 coles.com.au

CLS0620p166 166 5/5/2020 5:21:02 PM

 TURN AN EASY MELT ’N’ MIX
CHOCOLATE CAKE INTO
A SHOW STOPPER WITH
TOASTED NUTS, GLOSSY
PEARS AND WHIPPED
CARAMEL-RIPPLED CREAM.
SWAP ME
For a quick-fix
topping, use
canned pears
and bought
caramel sauce.
Recipe & food preparation Sarah Hobbs Photography Ben Dearnley Styling Vivien Walsh

CLS0620p167 167 5/5/2020 5:21:04 PM

3985_Comfort NPD Coles Full Page Mag Ad_FA_Flattened.indd 1 17/4/20 9:18 am
 Promotion

Perfect match
Enjoy a winning winter combo: a saucy hot chocolate
pudding served with Connoisseur Classic Vanilla ice cream.

MOCHA SELF-SAUCING
PUDDING
Serves 8 Prep 10 mins Cooking 40 mins

1 cup (150g) self-raising flour

¾ cup (165g) caster sugar
½ cup (95g) dark choc bits
2 tbs cocoa powder
2 tbs instant coffee powder
60g butter, melted
1 cup (250ml) buttermilk
⅔ cup (165g) brown sugar
11/2 cups (375ml) boiling water
Icing sugar, to dust
1L tub Connoisseur Classic
Vanilla ice cream

1. Preheat oven to 180°C.

Grease a 6-cup (1.5L)
ovenproof dish.
2. Combine the flour, caster
sugar, choc bits, half the cocoa
powder and half the coffee in a
bowl. Make a well in the centre.
Add the butter and buttermilk
and stir to combine. Pour into
dish and smooth the surface.
3. Sift the brown sugar and
remaining cocoa powder over
the pudding in dish. Combine
boiling water and remaining
coffee in a heatproof jug.
Gently pour coffee mixture
over the back of a metal
spoon onto the pudding. Bake
for 40 mins or until top is firm.
4. Dust with icing sugar. Serve
immediately with ice cream.

Made using Madagascan vanilla

for a rich flavour, Connoisseur
Classic Vanilla ice cream is
indulgent from the first scoop.
It’s smooth and creamy – perfect
for enjoying with warm desserts.

CLS0620p169 169 5/5/2020 3:24:26 PM

20612647AA 2020-04-22T10:50:23+10:00
 Winter DRINKS

Cocktail
HOUR
PLAY BARTENDER AT HOME AND STIR UP
THESE WARMING COCKTAILS THAT HAVE
A LITTLE SPICE AND A LOT OF STYLE.

WARM RHUBARB PINK GIN

Serves 4 Prep 15 mins (+ cooling time)
Cooking 15 mins

1 bunch rhubarb, ends trimmed

4 cups (1L) apple juice
2 tbs caster sugar
1 tsp vanilla bean paste
2 whole star anise
Recipes Sarah Hobbs Photography Ben Dearnley Styling Steve Pearce Food preparation Jessica Brook

1 cinnamon stick or quill

1 cup (250ml) pink gin
½ cup fresh or frozen raspberries

1. Reserve 1 rhubarb stem. Chop remaining

rhubarb and place in a large saucepan over
medium heat with the apple juice, sugar and
vanilla. Cook, stirring, for 10 mins or until the
rhubarb is tender. Set aside to cool slightly.
Strain through a fine sieve into a large
heatproof bowl. Discard solids.
2. Return the apple juice mixture to the
saucepan with the star anise and cinnamon.
Place over low heat. Cook for 5 mins or until
aromatic. Remove star anise and cinnamon
and discard. Add the gin and raspberries.
Stir to combine. Remove from heat.
3. Use a vegetable peeler to peel the
reserved rhubarb stem into thin ribbons.
Place in a heatproof bowl. Pour over enough
boiling water to cover. Drain immediately.
Set aside to cool slightly. SWAP ME
4. Divide the rhubarb ribbons and gin To make this
mixture evenly among serving glasses. a mocktail,
PER SERVE use soda water
Energy 1108kJ/265 Cals (13%) Protein 2g (4%)
Fat <1g (<1%) Sat Fat 0g (0%) Sodium 26mg (1%)
instead of
Carb 30g (10%) Sugar 29g (32%) Dietary Fibre 3g (10%) the pink gin.
SERVE WITH rhubarb stems

#colesmag 171

CLS0620p171 171 5/5/2020 5:25:34 PM

 winter drinks

SPICED GINGERBREAD HOT CHOCOLATE Serves 4 Prep 10 mins Cooking 5 mins

4 cups (1L) milk 1. Combine milk, combined chocolate,

75g milk chocolate, coarsely chopped
50g dark chocolate, coarsely chopped
¼ tsp ground ginger
Pinch of mixed spice
1 cinnamon stick or quill
2 whole star anise
½ cup (125ml) Baileys Original liqueur
or orange-flavoured liqueur (optional)
Whipped cream, to serve
Cocoa powder, to dust
ginger, mixed spice, cinnamon and star
anise in a large saucepan over low heat.
Cook, whisking occasionally, for 5 mins
or until the chocolate melts and the
mixture is smooth. Add the liqueur,
if using, and stir to combine.
2. Divide among serving glasses.
Top with whipped cream and
dust with cocoa powder.
PER SERVE
Energy 817kJ/195 Cals (9%) Protein 2g (4%)
Fat 11g (16%) Sat Fat 7g (29%) Sodium 40mg (2%)
Carb 19g (6%) Sugar 17g (19%) Dietary Fibre 1g (3%)

SERVE WITH cinnamon sticks or quills

and whole star anise

SWAP ME
To make a white
chocolate version,
swap the dark and
milk chocolate for
125g chopped
white chocolate.

172 coles.com.au

CLS0620p172 172 5/5/2020 5:25:38 PM

 TAKE YOUR COCKTAIL GAME TO THE
NEXT LEVEL WITH THIS AROMATIC
GIN & TONIC. IT’S EASY TO DO AND
BURSTING WITH FRESH FLAVOURS.

ORANGE & ROSEMARY

GIN ’N’ TONIC
Serves 4 Prep 5 mins (+ 10 mins
cooling time) Cooking 5 mins

1 cup (250ml) orange juice

¼ tsp ground cardamom
2 rosemary sprigs
⅔ cup (160ml) gin
1 orange, thinly sliced
Ice cubes, to serve
1½ cups (375ml) chilled tonic water

1. Place the orange juice, cardamom

and rosemary in a small saucepan
over high heat. Bring to the boil.
Cook for 2 mins or until the orange
juice thickens slightly. Strain through
a fine sieve into a jug. Discard solids.
Set aside for 10 mins to cool slightly.
2. Divide the orange mixture, gin and
orange slices among serving glasses.
Top with ice cubes and tonic water.
PER SERVE
Energy 625kJ/150 Cals (7%) Protein 1g (2%)
Fat <1g (<1%) Sat Fat 0g (0%) Sodium 9mg (<1%)
Carb 15g (5%) Sugar 15g (17%) Dietary Fibre 1g (3%)
SERVE WITH rosemary sprigs

SWAP ME
To make this
a mocktail, omit
the gin and add
⅔ cup (160ml)
extra orange
juice instead.

CLS0620p173 173 5/5/2020 5:25:43 PM

20612632AA 2020-04-22T10:49:31+10:00
 WinterPage
DRINKS
tag

WARM APPLE PIE

MARTINI
Serves 4 Prep 10 mins Cooking 5 mins

2 tbs cinnamon sugar

1 lemon wedge
1 small apple, thinly sliced lengthways
1½ cups (375ml) apple juice
½ cup (125ml) vanilla-flavoured vodka
½ cup (125ml) butterscotch schnapps
SWAP ME
For a mocktail
Pinch of ground cinnamon
version, make
Pinch of ground nutmeg
mulled apple
juice – just swap
1. Place the cinnamon sugar on a small the vodka and
plate. Run the lemon wedge around the
schnapps for
rim of each serving glass. Dip rim of
an extra 1 cup
glasses in the cinnamon sugar to lightly
(250ml) juice.
coat. Dip the edge of the apple slices in
cinnamon sugar to lightly coat. Place
on the edge of each glass.
2. Combine the apple juice, vodka,
schnapps, cinnamon and nutmeg in
a saucepan over medium-low heat.
Cook, stirring, for 5 mins or until
heated through. Pour evenly among
serving glasses. Serve immediately.
PER SERVE
Energy 805kJ/193 Cals (9%) Protein <1g (1%)
Fat <1g (<1%) Sat Fat 0g (0%) Sodium 11mg (1%)
Carb 20g (6%) Sugar 20g (22%) Dietary Fibre 2g (7%)

#colesmag 175

CLS0620p175 175 5/5/2020 5:25:45 PM

 Page tagdrinks
winter

THE CLASSIC VIETNAMESE

PICK-ME-UP COMBO OF
RICH BLACK COFFEE
AND CONDENSED MILK
IS MADE READY FOR
HAPPY HOUR WITH
A DROP OF LIQUEUR.

SWAP ME
For an easy twist,
pour the coffee
over ice cream
or gelato to make
an Italian-style
affogato dessert.

VIETNAMESE-STYLE
ICED COFFEE
Serves 4 Prep 10 mins

1 cup (250ml) espresso coffee

⅓ cup (80ml) coffee liqueur
or orange-flavoured liqueur
(optional)
Ice cubes, to serve
½ cup (125ml) condensed milk
¼ cup (60ml) milk

1. Divide coffee and liqueur, if using, WATCH

among serving glasses. Top with ice. Warm up with
2. Combine condensed milk and milk in our delicious
a jug. Pour milk mixture evenly among turmeric chai
serving glasses. Serve immediately. latte. See how
PER SERVE to get the balance of spices just
Energy 723kJ/173 Cals (8%) Protein 4g (8%)
Fat 4g (6%) Sat Fat 3g (13%) Sodium 50mg (3%)
right at coles.com.au/turmericlatte.
Carb 24g (8%) Sugar 24g (27%) Dietary Fibre 0g (0%)

176 coles.com.au

CLS0620p176 176 5/5/2020 5:25:49 PM

20884754AA 2020-04-30T13:39:56+10:00

OUR BEST CLEAN & SHINE

NO NEED TO PRE-RINSE

Date: 27/04/2020 Key#: 0323RBHY-AD Lead: DR Last: DR

C M
Job#/Client: 0323 RBHY Trim Size: 210(W) x 275(H)mm
Y K
Job Name/Ver: Finish Coles Full Page Magazine Ad
20624606AA 2020-04-24T09:38:18+10:00

Cenovis® Betadine® Betadine®

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Supports Healthy Duo Syrup 2in1 Throat Gargle Triple Action Sore Throat Lozenges.
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These medicines may not be right for you. Read the label before purchase. Follow the directions for use.
If symptoms persist, talk to your health professional. Vitamin supplements should not replace a balanced diet.
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Dimensions: 210mm (w) 275mm (h)
 Promotion

RICH CAB SAV

A well-rounded
drop, James Busby
Cabernet Sauvignon
has vibrant aromas
of redcurrant. Pair it
with a juicy steak. AUSSIE PINOT
A medium-bodied
red, Jacob’s Creek
1847 Pinot Noir
has notes of black
cherry. Enjoy it with
crispy-skin salmon.

Winter
wines
Get cosy at home with a hearty glass
of red – these cool-weather wines
are available now at Liquorland.

COMPLEX SHIRAZ
A full-flavoured wine
from the Margaret
River region in WA,
Abbey Vale Shiraz
has notes of plums
and spice. Serve
ROJO it with beef stew. BEAUTIFULLY
ESPAÑOL BLENDED
With strong Award-winning*
aromas of Casa Santos Lima
red fruits  Quinta De Bons
and berries, Ventos has hints
Tussock Jumper of ripe red fruits
Tempranillo is with a peppery
great with cheese finish. Try it with
or grilled chorizo. barbecued meats.

#colesmag 179

*Trophy winner of Best Non-Australian Wine 2018 at the Sydney International Wine Competition 2018.
20858367AA 2020-04-22T10:26:01+10:00
 FIND
What’s inPage
store?
tag

»»LOVE»»
BUY
SHAKE UP YOUR WEEKLY
GROCERY LIST WITH
THESE GREAT BUYS FROM
THE AISLES AT COLES.

Twice as tasty
Words Victoria Stone Photography Ben Dearnley & iStock Styling Emma Knowles, Amber Keller,

Coles Australian Kalettes 200g are a flavourful

cross between kale and brussels sprouts. High in
vitamins C and K, their frilly leaves have a mild,
Steve Pearce & Julz Beresford Food preparation Sarah Hobbs & Jessica Brook

nutty taste. Try them raw with a creamy dip, add

them to stews and stir-fries, or lightly fry them in
burnt butter to bring out their subtle sweetness.

BOWLED CHOC
OVER O’CLOCK
Recreate delicious Vietnamese-style Enjoy a sweet treat with the great
street food at home with new Coles range of Coles cupcakes, including
Vietnamese Inspired Beef Pho Broth 1L. Coles Chocolate Cupcakes 288g
Follow the handy recipe for beef (4 pack). Made to a new recipe, these
noodle soup on the back of the pack, indulgent little cakes have a rich
or build your own using your pick chocolate icing and contain no
of protein, vegetables and noodles. artificial colours or flavours. They’re
also available in Fantasy, Red Velvet
and Cookies & Cream varieties.

#colesmag 181

CLS0620p181 181 5/5/2020 5:15:58 PM

 Page tag

Wrap in
freshness.
PER SERVE
Energy xkJ x Cals x% Protein xg x%
Fat (Sat Fat) xg (x1g) x% (x%) Sodium xmg x%
Carb (sugar) xg (xg) x% (x%) Dietary Fibre xg x%

Winter harvest
Australian-grown Packham pears have bright green
skin and juicy white flesh. Enjoy their rich flavour
fresh, baked or cooked in winter desserts like our
Poached Pears with Chocolate Sauce – find the
recipe at coles.com.au/poachedpears. They’ll
also give a lift to salads and cheese platters.

Burger
www.redcycle.net.au
BESTIE
Boost your burger game with

Recycle Glad® Wrap Coles Special Cheese Burger

Sauce 375ml. Made from
a combination of tomato,

in store mustard, vinegar and gherkin,

this sauce is sweet, tangy and
essential for burger night.

CLS0620p182 182 5/5/2020 5:16:01 PM

 what’s in store?

HOME
BAKING
It’s now easier than ever to whip up
a batch of delicious homemade
bikkies thanks to Coles Bake &
Create Vanilla Melting Moments
Baking Mix 500g. Sandwich rich
vanilla buttercream between
delicate shortbread biscuits for
an impressive teatime treat.

Pantry pick
Create an appetising dinner and support a good
cause with Coles Mum’s Sause Garden Veg 500g.
Fifty cents from each jar sold is donated to Aussie
hospitals to help support sick kids and their families
as part of the Curing Homesickness campaign. See

Crunch
how we use it in our easy Pork & Eggplant Parmigiana
– find the recipe at coles.com.au/mumssauserecipe.

time
MORE
The possibilities are
endless when you
have Coles Asia
Panko Crumbs

GREAT BUYS
250g in your
pantry. Crafted
from freshly baked
bread, these
breadcrumbs add Looking for more exciting buys at Coles? There’s plenty of value to be
great texture and found in the online catalogue. You’ll benefit from the same great offers
crunch to your favourite meals. as a printed catalogue. Plus, you can access it online anytime, anywhere.
Use it for making meatballs, coating To receive a copy of the catalogue direct to your inbox every week,
schnitzel and as a crunchy topping visit coles.com.au/register.
for your next pasta bake.

#colesmag 183

CLS0620p183 183 5/5/2020 5:16:06 PM

20910452AA 2020-04-22T15:26:22+10:00

OZC_Coles_SWINGING_GIRL_FINAL.indd 1 15/4/20 11:29 am

 what’s in store?
what’s in store?

Daley
ROAST
Enjoy specialty coffee at home with Daley St Medium
Roast Ground 200g. This high-quality, sustainably
sourced blend of Colombian and Kenyan arabica beans
delivers aromatic notes of chocolate, liquorice and
toffee. Find the new range of Daley St beans, grounds
and aluminium pods in the coffee aisle at Coles.

MAGICAL
mornings
Add some sparkle to your day with Coles Fantasy
Crumpets* (4 pack). These light, fluffy crumpets
are unicorn-shaped to get imaginations soaring.
They’re great with a little butter and jam, or go
for the works with maple syrup and ice cream.

It’s in
THE MIX
A tasty combination of nuts,

PERFECT PORK
seeds, legumes and veggies,
Coles Plant Based Snacking Mix
400g is a great snack choice
Plate up meltingly tender pork without for your day. The mix includes
peanuts, almonds, soy crisps and
*Selected stores only.

the wait thanks to Coles Made Easy

Slow Cooked Pork Shoulder with Apple & dried edamame beans. Enjoy it
BBQ Sauce 480g. Ready in just 30 minutes, by the handful, or sprinkle it over
this handy pack makes a tasty meal for two. soups for a nutty, crunchy boost.
Serve the pork with mash and your favourite
sides, or try it in tacos and nachos.

#colesmag 185

CLS0620p185 185 5/5/2020 5:16:15 PM

 What’s in store? what’s in store?

Citrus
CRUSH
There’s so much to love about imperial mandarins
– they’re sweet, juicy and a source of vitamin C. Plus,
this early-season variety is easy to peel and 100 per cent
Aussie grown. Grab one as a handy snack, add to salads
or use in desserts such as our Mandarin & Almond Cake
on page 55.

Easy as pie
For a classic treat, pick up
a Coles Homestyle Apple
Pie 550g. This ready-to-bake
buy features delicious
apple slices encased in
golden shortcrust pastry.
Enjoy it chilled or serve warm
with custard or ice cream for
a fuss-free winter dessert.

186 coles.com.au

CLS0620p186 186 5/5/2020 5:16:24 PM

20899583AA 2020-05-01T12:11:08+10:00
 »» »»
EXTRAS FIND OUT HOW YOU CAN
HELP COLES RAISE MONEY
FOR GREAT AUSSIE CAUSES.

Clean Up Australia
founder, the late
Ian Kiernan AO,
with community
bag designer
Reem El Daouk.

SUPPORTING YOUR LOCAL

COMMUNITY IS IN THE BAG

W
hen single-use plastic bags were removed from
stores in mid-2018, Coles offered customers a
colourful range of reusable shopping bags designed
by Aussie schoolkids instead. In just two years, these specially
marked community bags have helped Coles raise nearly
$4 million for a variety of organisations, schools and charities.
These funds have made a real difference in the community.
They’ve provided the equivalent of more than 3 million meals
for Aussies in need through SecondBite, as well as grants for
sporting equipment to 316 Little Athletics centres across the
country. More than $230,000 has gone to Autism Spectrum
Australia (Aspect) schools; the breeding, raising and training
of 16 Guide Dogs has been funded; and nearly $25,000 has
helped to support homeless and disadvantaged people
through Collingwood Football Club Foundation’s Magpie Nest.
To help raise funds for Clean Up Australia, Coles has sold
two specially designed jute bags, the first of which was
launched on 7 June 2018 for World Environment Day.
Terrie-Ann Johnson, CEO of Clean Up Australia, thanked Coles
shoppers for supporting the environment by purchasing the
specially marked bags. “The uptake has been wonderful,
allowing Clean Up to respond to environmental disasters
and provide new materials for our volunteers,” she says.

HOW YOU CAN HELP

Grab a community bag at Coles
checkouts – 10 per cent of the sale
of each bag will support Aussie
community organisations. For more
information, go to coles.com.au.

188 coles.com.au

CLS0620p188 188 5/5/2020 5:24:06 PM

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Keep your little cub

feeling dry all night
CUB NAPPIES WITH ADVANCED LEAKAGE PROTECTION
Put your little cub to bed with our improved CUB nappies, now with advanced
leakage protection. The 3D super absorbent core, triple elastic leg guards
and stretchy waistband care for your baby, keeping them dry and comfy
all night long. And best of all, when bub sleeps well, everyone can enjoy
a good night’s rest. So try the improved CUB range now, only at Coles.
 promotion

Buys for bub

Keep your little one – and yourself – happy with these
convenient picks from the baby aisle at Coles.

1 3

5 6

1. Whole Kids Organic Farm Animal Biscuits are made with nothing artificial. They have a tasty vanilla flavour and
are suitable for children aged 12 months and up. 2. Smooth and creamy, Only Organic Banana Berries & Yoghurt
Brekkie pouch is perfect for breakfast or any time. 3. Ideal for little ones from 12 months and up, Rafferty’s Garden
Strawberry Yoghurt Buttons contain 97 per cent yoghurt and fruit. 4. With a handy resealable pouch, Australian-made
Bellamy’s Organic Apple & Fig Oatmeal contains brown rice and no added sugar. 5. Aptamil Gold+ Toddler nutritional
supplement contains 16 essential vitamins and minerals to support normal growth and development from 1 year.
6. Medela Breast Milk Storage Bags make it easy to store, carry and warm up expressed milk.

CLS0620p191 191 5/5/2020 1:54:12 PM

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 ON THE MENU
This month’s

RECIPES
STARTERS, SIDES & LIGHT MEALS
Seafood Hotpot����������������������������������������������� 110
Slow Cooker Red Pork Curry����������������������� 49
THE MAGAZINE TEAM
Editor-in-Chief Julie Lee
Editor Jacqui Kwong
Deputy Editor Sally Paine
Crispy Layered Potato Bake��������������� 144 Spicy Prawn Pad Thai*�����������������������������������117 Creative Director Sophia Park
Easy Beef Pies�������������������������������������������126 Sticky Chicken with Sweet Potato*������������ 61 Art Directors
Jennifer Reyes & Sharon Brown
Mexican-Style Chicken Pies������������������121 Stir Fried Rice with Steak & Vegetables��� 13 Junior Designer Caitlin Gallagher
Olive Damper�������������������������������������������� 144 Sweet Potato Soup with Chilli Sambal�����72 Chief Sub Editor Sarah Geelan
Tofu Noodle Soup�������������������������������������������� 90 Sub Editor Victoria Stone
Potato & Blue Cheese Salad����������������138 Food Editor Sarah Hobbs
Roasted Carrots with Pesto���������������� 146 Tuscan-Style Chicken������������������������������������149 Assistant Food Editor Emma Braz
Whole Roasted Miso Cauliflower���������������� 13 Commercial & Creative Content Producer
Warm Potato Salad*�������������������������������155 Helen MacDougall
Zucchini & Bacon Mini Quiches��������� 120 Digital Producer Sophie Fisher
Digital Designer Natasha Kadir
DRINKS & SWEET THINGS Content Coordinator Sophie Zielinski

MAIN MEALS
Apricot Chicken Tray Bake�������������������� 96
Barramundi with Coconut Spinach�����96
Beef & Beer Cheese Cobbler���������������� 83
Beef Brisket with Potatoes�������������������� 26
Braised Sausages with Pear ���������������� 114
Brie & Pancetta Pizza with Pesto*�������87
Butter Chicken with Cauliflower Rice�� 80
Photography Ben Dearnley Styling Julz Beresford *Promotional recipe. †It’s important to adjust this kilojoule level to meet your
Blackberry & Apple Streusel Cake�����������164 Account Director Teagan Barr
Account Executive Kellie Hammond
Blueberry & White Choc Scones��������������� 125 Administration Assistant Melinda Woods
Chai-Spiced Date Muffins�����������������������������161 Editorial Enquiries (02) 8114 8975
colesmagazine@mediumrarecontent.com
Chocolate Sandwich Biscuits���������������������158
Hummingbird Cake with Labne Icing*������29 National Advertising Manager
Gillian Cornu 0403 989 105
Lemon Funfetti Biscuits*������������������������������129 Advertising Sales Manager
Lemon Mascarpone Mousse�������������������������26 Jacques Cornu 0410 316 868
Production Manager Chrissy Fragkakis
Lemon Poppy Seed Naked Cake��������������164

Cheesy Gnocchi with Spinach������������ 104 Mandarin & Almond Cake������������������������������55

Chickpea Ratatouille*�������������������������������75 Mini Berry Bread & Butter Puddings������� 123
specific needs, which may be higher or lower than 8700kJ depending on age, gender, height, weight and activity levels.

Chorizo & Bean Stew������������������������������� 58 Mocha Self-Saucing Pudding*��������������������169

Please consult a dietitian or your GP for personalised advice if you are unsure as to how to interpret this information.

Chunky Beef & Guinness Pie��������������� 146
Colcannon Potato & Pork Soup����������� 69
Corn & Cauliflower Chowder�����������������72
Corned Beef with Maple Glaze������������ 48
Country-Style Chicken Pies����������������������6
Creamy Chicken Potato Bake*��������������77
Creamy French-Style Chicken��������������113
Easy Chicken & Mushroom Pie����������� 104
Hearty Vegetable & Lentil Soup�������� 104
Japanese-Style Pork Noodle Soup������66
Japanese-Style Potato Pancakes�������134
Lamb Ragu with Red Wine & Herbs��� 51
Lamb with Pistachio�������������������������������� 58
Lemon Chicken Tray Bake*������������������ 107
Mexican-Style Pulled Pork��������������������� 84
Mongolian-Style Beef Rice Bowl��������� 96
Mushroom & Onion Soup����������������������� 20
Osso Bucco Risotto���������������������������������� 79
Penne with Chorizo & Tomatoes���������� 13
Peri Peri Chicken with Kipflers�������������� 81
Pork Meatballs in Tomato Sauce���������� 18
Pot-Roast Chicken with Garlic*������������77
Prawn & Chorizo Paella������������������������� 109
Prawn & Potato Soup�����������������������������134
Prosciutto-Wrapped Pork���������������������� 93
Ratatouille Soup with Tortellini�������������72
Roast Veggies with Fetta & Beans����� 111
Roast Chickens with Lemon & Herbs����18
Roasted Vegetables with Salsa����������� 26
Salmon with Burnt Butter Colcannon�� 138
Morello Cherry & Apple Crumble���������������151
Mulled Ros������������������������������������������������������ 152
Orange & Rosemary Gin ’n’ Tonic������������� 173
Passionfruit Coconut Slice���������������������������164
Pear, Berry & White Choc Cobbler������������� 58
Pistachio & Yogurt Spice Cake*������������������141
Spiced Gingerbread Hot Chocolate����������172
Sticky Pear Chocolate Mud Cake��������������166
Teddy Bear Cupcakes������������������������������������194
Vietnamese-Style Iced Coffee��������������������176
Warm Apple Pie Martini������������������������������� 175
Warm Rhubarb Pink Gin��������������������������������171
Yoghurt & Muesli Fridge Cake*������������������� 30
NUTRITIONAL INFORMATION
The percentage daily intake information
on our recipes is calculated using these
reference values for an average adult†.
PER SERVE
Energy 8700kJ Protein 50g Fat 70g Sat Fat 24g Carb
310g Sugars 90g Dietary Fibre 30g Sodium 2000mg
RECIPE INFORMATION
All Coles magazine recipes are tested in a
conventional oven. If you have a fan-forced oven,
reduce the temperature by 20°C. Nutritional
analysis is an estimate, based on average values,
using Coles branded products where possible,
to allow you to make informed decisions. It
excludes ‘to serve’ and ‘serve with’ suggestions
and is given as general information only. If you
have specific dietary requirements, you are
advised to consult your health professional.
Managing Director Gerard Reynolds
Executive General Manager Sally Wright
Chief Operations Officer
Fiorella Di Santo
Chief Marketing Officer Lisa Ronson
General Manager, Brand, Digital & Design
Michael Laxton
Head of Brand & Content Bianca Mundy
Senior Marketing Content & Planning Manager
Jill Tenner
Marketing Content & Planning Managers
Cassidy Jopson & Chelsea Quilty
Published by Medium Rare Content Agency
Pty Ltd, ABN 83 169 879 921, Upper Ground
Suite 58, 26-32 Pirrama Rd, Pyrmont,
NSW 2009 for Coles Supermarkets
Australia Pty Ltd, ABN 45 004 189 708,
800 Toorak Rd, East Hawthorn, Vic 3123.
© 2020 All rights reserved.
Please forward any queries or feedback to:
Coles Customer Care Dept, Att: Coles
Magazine Team (Coles Magazine
June issue), PO Box 480, Glen Iris, Vic 3146.
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. Coles reserves the right to limit
sale quantities. Some products or varieties
featured may not be available in all stores
or Coles Online and excludes Coles Express.
Some products pictured may have
additional varieties available. Prices shown
are Coles prices at the time of publication
and some prices listed may vary between
stores and in regional areas. Prices available
from 04/06/20 to 01/07/20 (excludes
liquor). Pricing is to be used as a guide
only. This publication is not for sale.

#colesmag 193
 Give it a go

don’t make it!

HEAD TO THE COSIEST HIBERNATION SPACE – THE KITCHEN
– THEN CREATE THESE CUDDLY TOY INSPIRED ‘CUBCAKES’.

TEDDY BEAR CUPCAKES

Use a packet mix to whip up a batch
of basic cupcakes, then try this hack.
SWIRL ON FROSTING
Spread the cupcakes with bought
vanilla, chocolate or salted caramel
frosting. Swirl to create a fur effect.
NOW DECORATE
Finish the faces with choc melts and
buttons, candy eyes, choc-coated
peanuts and writing icing.

Share with us!

Tag your pics with #colesmag

Recipe & food preparation Sarah Hobbs Photography Ben Dearnley Styling Emma Knowles

194 coles.com.au

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20808968AA 2020-04-24T13:17:06+10:00

Yo g h u r t f o r y o u r e v e r y d ay
Si mp le Plea su re s

NEW

N E W I M P R O V E D R E C I P E
T H I C K E R • R I C H E R • C R E A M I E R