Food, Valentines Blogged by: Wollongong Central 19 Jan 2019

What's cooking good looking?


Cooking a home cooked meal for some one special is the perfect way to show you care! It is perfect for the couple who would rather Netflix and Chill then head out...

This three course treat put together by the Chefs at Coles is super simple - and all you have to do it follow the instructions! Just print off this blog, head to Coles to grab all that you need to make the night a success!


STARTER



This is the perfect share plate to get you settled into the evening and set the benchmark of things to come!

Prep - 10 minutes (+cooling time)
Cooking - 30 minutes
Difficulty - Easy
Serves - 8 (Impress them again with left overs!)


INGREDIENTS
  • 400g pkt Coles Pork Belly Bites
  • 2 Lebanese cucumbers, peeled into ribbonsFor the sauce you will need;¼ cup (55g) caster sugar
  • ¼ cup (60ml) lime juice
  • 2 tbs fish sauce
  • 1 tbs rice wine vinegar
  • 1 long green chilli, seeded, finely chopped (optional)
  • 1 garlic clove, crushed
  • 2 tsp finely grated ginger

METHOD
  • Cook the pork belly bites following packet directions.
  • Meanwhile, to make sweet and spicy sauce, combine the sugar, lime juice, fish sauce, vinegar and 2 tbs water in a small saucepan over low heat. Cook for 5 mins or until sugar dissolves and sauce thickens slightly. Remove from heat. Stir in chilli, if using, garlic and ginger. Set aside to cool completely.
  • Arrange the pork and cucumber in a serving dish. Drizzle with sauce.


MAIN



Now expectations have been set high, make the most of fresh summer ingredients! Serve on a large white plate to ensure the colours really pop!

Prep - 10 minutes 
Cooking - 20 minutes
Difficulty - Easy
Serves - 4 


INGREDIENTS
  • 2 corn cobs, husks and silk removed
  • 2 tbs extra virgin olive oil
  • 4 Coles Australian Skin-On Salmon Portions
  • 2 zucchini, peeled into ribbons
  • 200g Perino tomatoes, halved or quartered

METHOD
  • Heat a barbecue grill or chargrill on medium. Cook the corn, turning, for 10 mins or until tender and charred.
  • Drizzle 1 tbs of the oil over salmon. Season. Cook the salmon, skin-side down, for 3 mins. Turn and cook for 3-4 mins for medium or until cooked to your liking. Transfer to a plate.
  • Use a small serrated knife to cut down the side of the corn to release the kernels. Transfer to a bowl. Add zucchini and tomato to the corn in the bowl. Drizzle with the remaining oil. Gently toss to combine. Season.
  • Serve salmon with zucchini salad.
 


DESSERT



If they have not been impressed yet - they are about to be! This one you will need to make ahead of time so make sure you know how you are going to keep it hidden in the freezer to not give away the surprise!

Prep - 20 minutes (+ cooling & 9 hours freeze time) 
Cooking - 20 minutes
Difficulty - Medium
Makes - About 1.5L


INGREDIENTS
  • 2 cups (500ml) thickened cream
  • 270ml can coconut cream
  • 1 cup (250ml) milk
  • 8 Coles Australian Free Range Egg yolks
  • ½ cup (110g) caster sugar
  • 2 passion fruit, halved
  • Passion fruit curd
  • 2 passion fruit, halved
  • 25g butter
  • 1 Coles Australian Free Range Egg, lightly whisked
  • ¼ cup (55g) caster sugar
  • 1 tbs lemon juice

METHOD
  • Combine the cream, coconut cream and milk in a large saucepan. Place over medium heat. Bring to a simmer. Remove from heat.
  • Use an electric mixer to whisk the egg yolks and sugar in a large heatproof bowl until very pale and creamy.
  • Whisking constantly, gradually add cream mixture to the egg mixture in a slow, steady stream. Pour into a clean saucepan. Place over medium-low heat.
  • Cook, stirring with a wooden spoon, for 10 mins or until the custard thickens and coats the back of a spoon. (Alternatively, stir until custard reaches 80°C on a sugar thermometer.) Stir in the passionfruit pulp. Set aside to cool.
  • Strain custard mixture through a fine sieve into a shallow metal container. Discard solids. Cover with foil. Place in the freezer for 6 hours or until firm.
  • Meanwhile, to make the passion fruit curd, combine the passion fruit pulp, butter, egg, sugar and lemon juice in a small saucepan over medium heat. Cook, stirring constantly, for 5 mins or until mixture boils and thickens. Set aside to cool completely.
  • Roughly break up the ice cream with a metal spoon. Transfer to a food processor and process until smooth. Return to the container. Add the passion fruit curd and gently swirl to marble. Cover with foil and place in the freezer for 3 hours or until firm.


Finish the night off with your favourite movie and it is sure to be a success! We would love to see how your meal turned out so please make sure you tag @wollongongcentralofficial if you share any photo's online!


All recipes are credited to Coles Supermarkets - to see more great recipes head to their website here.
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