Courtney Roulston

Christmas Crown Cauliflower 👑 A favourite all year round, but such a standout as part of a big Festive sharing table….Recipe Below. Enjoy! 1 whole cauliflower Sea salt and pepper to taste 1 teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon sumac 2 tablespoons extra virgin olive oil 1/3 cup pomegranate seeds 1 French shallot, sliced 1/2 cup coriander sprigs Romesco Sauce: 1 Jar roasted pepper strips 1 teaspoon paprika 1 clove garlic 2/3 cup roast almonds 1 tablespoon red wine vinegar 2 tablespoons extra virgin olive oil Yoghurt: 2 tablespoons yoghurt of choice (I used coconut) Juice & zest of 1/2 small lemon 1/2 teaspoon ground cumin 1 teaspoon maple syrup Pre heat oven to 180 degrees. Cut the bottom of the cauliflower so it sits flat then carefully cut a cross down into the core. Simmer the cauliflower for 8-10 minutes in a big pot of salted water then remove, drain and place on a lined oven tray. Mix the turmeric, cumin, sumac, salt and oil in a bowl then drizzle over the cauliflower. Cover with foil and roast for 30 minutes. Remove the foil the roast uncovered for a further 20 minutes, or until tender. Blitz all the Romesco sauce ingredients in a blender with a pinch of salt until smooth. Mix the yoghurt ingredients until combined. To serve, spread the Romesco sauce onto the base of a serving platter. Top with cauliflower then drizzle over the yoghurt mixture. Garnish with pomegranate seeds, sliced shallot and coriander sprigs before serving. #christmas #recipe #budgetrecipes #easyrecipes #homecooking #feedfeed #glutenfree #vegetarian #vegan #meatfreemonday

Congratulations to all the winners from last night’s @yourlocalclub Perfect Plate Awards🏆 The quality and diversity of the food on offer this year has been so fantastic. Every club that entered this year’s competition should be super proud! Congratulations to @mountiesclub & @cabravalediggers for being joint winners in the large club category with Sweet & Sour pork with apple & lychee (pic 3) and the Lobster with salted egg (pic 4) Lots of fun today @district8cabravale …Was there to do media but ended up also trying my hand at making dumplings and feasted on spectacular Yum Cha. I can see why they have won so many awards over the years-The place was pumping! Such a great atmosphere & some of the best Yum Cha in Sydney…Add it to your list 🙌🏼 #perfectplate2024 @chefmattmoran @hiney11

Cleared the diary, packed up the dogs and set off on a road trip for a few days of much needed bliss at Bannisters Port Stephens 🙌🏼 Love love love that the hotel has amazing dog friendly rooms and we could all have a little seaside Winter break together. The dogs had a blast running on the beach below the hotel, which tired them out enough for us to relax at dinner 😂🍷 The food @ricksteinatbannisters is some of my favourite in the country. Super fresh, unfussy but still feels special- We left absolutely full to the gills on seafood as I wanted to try everything 😬 Thank you to Sass, Adele, Liv, Ed, Antonia & the whole Bannisters team for spoiling us, we can’t wait to visit again soon!! @bannistershotels @sasstein66 #winter #getaway #bannistersportstephens

Simple French Desserts don’t get much better than a Clafoutis 🙌🏼 Traditionally they are made with fresh cherries, but you can use any fruit that’s in Season! I love the combination of slightly sweet & tart berries that turn jammy as they cook. Finish with a big scoop of Haagan Dazs ice cream for the ultimate taste of France 🇫🇷 Recipe is below if you’d like to make it! @haagendazsau #ad #clafoutis Recipe: Serves 6 30g softened butter 3 cups Mixed berries (raspberries, blackberries, blueberries) 3 large eggs 1 cup full fat milk 1/2 cup thickened cream 1 teaspoon vanilla bean paste 1/2 cup plain flour Pinch sea salt 2 tablespoons almond meal 1/2 cup caster sugar, plus extra for sprinkling Icing sugar for dusting Haagen Dazs Vanilla bean ice cream to serve Pre heat the oven 190 degrees C. Grease the inside of a baking dish with the softened butter and arrange the berries in an even layer. In a mixing bowl combine the flour, salt, almond meal and sugar. Whisk the eggs, milk, cream and vanilla together then pour half into the flour mixture. Whisk until there are no lumps, then add the remaining egg mixture in to form a smooth batter. Pour the batter over the berries then sprinkle with a little extra sugar. Bake for 40 minutes, or until the top is golden and puffed and the fruit is starting to burst. Serve warm with creamy vanilla ice cream. #reels #homecooking #baking #dessert #easyrecipes

Crispy Veg Fritters💪🏼 The options are endless when it comes to what vegetables will fritter: Grated Pumpkin, sliced cabbage, chopped kale, whizzed up broccoli, crushed frozen peas, diced leeks, shaved Brussels sprouts ect all work a treat! You can also mix up the flavourings with a dollop of miso or any odd bits of cheese you have in the fridge. Some Kimchi or Sriracha is also nice if your kids can handle a little spice (or if you want to make a batch for the big kids 😉) The aim of the Coles Healthy Kicks program is to encourage healthy lifestyle choices for our future generations. Coles and OMO have come together to give more kids across Australia access to Coles Healthy Kicks. 🏃‍♂️🤸‍♀️ Until July 9th, buy any OMO product at Coles, and OMO will donate 10 cents (up to $125,000) to help deliver Healthy Kicks to 5000 kids 💛 Recipe below: Makes 12 fritters 1 large zucchini, grated Sea salt and pepper to taste 2 medium carrots, grated 2 spring onions, finely chopped 2 cloves garlic, finely chopped 2 tablespoons dill, chopped, plus extra to serve 2 eggs 2/3 cup wholemeal plain flour Olive oil for frying Greek yoghurt to serve 1 lemon to serve Method Sprinkle the grated zucchini with a little sea salt and mix. Set aside for 5 minutes for the salt to draw sone moisture from the zucchini. Meanwhile mix the carrot, spring onion, garlic, dill, eggs and a pinch of pepper in a large mixing bowl. Squeeze the excess liquid from the zucchini and place the flesh in with the carrot mixture. Stir until everything is well combined. Sprinkle in the flour then mix again until you have a thick batter. Heat 1 tablespoon of oil in a large frying pan over a low-medium heat. Cook the fritters in batches for 3 minutes each side, or until golden and cooked through. Add a little more oil in between each batch until all the batter is used. Serve warm with a dollop of yoghurt, lemon wedges and extra dill. @colessupermarkets #coleshealthykicks #carrot #zucchini #fritters #easyrecipes #kidsrecipes #healthyfood #simplerecipes #reels #homecooking #vegetarian #feedfeed #budgetrecipes

Crispy Prawn Sandwiches💥 My imaginary wine bar definitely has these top of the menu! The combination of soft white bread, crunchy sweet prawns & and punchy tartare sauce makes them ideal to pair with something cold & crisp! Crumbed fish or scallops also work equally as well. I’ve put the recipe below as you’ll have to make your own until my imaginary wine bar actually becomes a reality😅🍷 Recipe: 8 Large Green/Raw Australian Prawns 1 small egg 1.5 cups panko breadcrumbs Oil for frying Sea salt to taste 4 slices fresh white bread 30g softened butter 1 cup Iceberg lettuce, shredded Tartare sauce: 1/3 cup mayonnaise 1 teaspoon American mustard 1 teaspoon capers, chopped 1⁄2 shallot, finely diced 2 teaspoons dill, chopped 1 dill pickle, diced, plus extra to serve Juice and zest of 1⁄4 lemon Method Step 1. Peel the prawns and cut down the back to remove the intestine track. Butterfly the prawns open to flatten. Beat the egg then toss the prawns in the egg to coat. Place the panko crumbs into a bowl and coat the prawns in the crumbs. Heat oil to 180 degrees C and fry the prawns in batches for 1 minute each side, or until crispy. Drain on paper towel and season with salt. Step 2. Mix all the tartare sauce ingredients together with a pinch of salt and set aside. Step 3. Butter the bread and cut off the crusts. Cut each piece of bread in half then spoon a little of the tartare sauce onto one side of the bread. Add on the shredded lettuce then top with fried prawns. Step 4. Place the remaining bread on top and secure the sandwiches with a wooden skewer and extra pickles. #barsnacks #prawn #sandwich #recipe #reels #reelsinstagram #feedfeed #snacks #canapes

Celebrating 150 magnificent years of the @sydneyswans with an old fashioned cake off! It was an honour to be asked to judge this prestigious competition. I spent 11 seasons cooking for this great club, so it was nice to pop back in and see a different set of skills on display 🤔🤣 4 players were given the task of recreating the famous duck cake from the Australian Women’s Weekly magazine. Which one would you have picked as the winner? Happy 150 years @sydneyswans ….You bring so much joy to your fans. A champion bunch of humans on and more importantly off the field. Keep doing us proud ❤️🦢 @womensweeklymag #proudlysydney #goswans @lucymcev0y @willhayward

Lemon & Garlic Prawn Pasta🍝 Loaded with sweet prawns, flecks of feta cheese, bursting Perino tomatoes & a nice hit of zingy lemon. This simple pasta comes together in under 20 minutes so it’s ideal for busy weeknights or impressive enough to serve if you’re entertaining over the weekend. You can find the recipe on the @sunriseon7 website 🤌🏼 @colessupermarkets @cookingon7 @sanremopasta #pasta #easydinner #prawns #recipe #simplerecipes

‘Level Up Your Cooking’ Part 3 featured in this months June Coles Magazine 💁🏼‍♀️ These recipes are all about giving affordable cuts of meat a Winter glow-up, Colourful in season vegetables and comforting simple side dishes. All recipes are available online at coles.com.au or grab a free copy of the magazine at the checkout of your local Coles @colessupermarkets @colesmag_team @kitchenaidausnz #winterrecipes #homecooking #easyrecipes #comfortfood

Safe to say I had an absolute ball @noosaeatdrink a few weekends back 🍹 What a dream couple of days catching up with so many of my favourite faces….cooking with Aussie legend & all round top human @michaelklim1 was a highlight🫶🏼 Also I have so many questions about the lady throwing the eggplant into the crowd….Who got the eggplant & what did you cook with it?? Put this weekend in your diaries for next year!! @warrenmendes @rose_adam_cooks @gcalombaris @garymehigan @schoollunchbox @khanhong @annapolyviou

Some snippets of May… Chicken tacos in the @sunriseon7 kitchen 🌮 Shaking beef from demos at Beef Week in Rockhampton 🥩 A very rare trip to little river house🍷🫒 Pipi 😍 Dinner with Curtis (Sophie’s new favourite chef 🙄) Mum & dad at Leichhardt oval for female football week Joined the Waverley Pirates when doing @perfectplateawards tastings with Matt 🏴‍☠️ Another Apple galette🍎 Sublime @appellationoysters from @naroomaoysterfest 🦪 Pickle & Olive Winter ready 🥰 Hopefully June has less rain and more oysters!!

CFC (Courtney’ Fried Chicken😝) …Pickle Brined, lightly spiced and served with Curry-lime Mayo🍗 A finger-lickin’ good recipe for the long weekend! My top tip is to let the flour coating on the chicken sit until it goes slightly sticky. This stops any dry flour falling off the chicken and burning on the bottom of the pot. Also add a splash of hot sauce into the buttermilk if you like it 🌶️ Recipe is below if you’d like to give it a try ⬇️ Serves 4-6 as a snack 1kg boneless chicken thighs Sea salt and cracked black pepper to taste 350ml buttermilk 1/3 cup pickle juice, plus extra pickles to serve 700ml oil for frying 1 teaspoon curry powder 1⁄2 lime 3 tablespoons whole egg mayonnaise 8 pickled chillies to serve Flour Coating: 2 cups plain flour 1/3 cup corn flour 2 teaspoons dried oregano 1 teaspoon each: onion powder, garlic powder, paprika, chilli powder Cut the chicken thighs into 3 or 4 strip and place in a bowl, season with salt & pepper then cover with buttermilk and pickle juice. Cover and refrigerate for 4 hours, or overnight. Mix the flour coating ingredients in a bowl and season. Heat oil to 180 degrees. Pour 2-3 tablespoons of the buttermilk into the flour mixture and stir to create some clumps. Drain the chicken from the buttermilk and toss in the flour mixture until well coated. Fry the chicken in batches for 4-5 minutes, or until golden and cooked through. Drain on paper towel or a wire rack. Place curry powder into a bowl and cover with 1 tablespoon of the hot oil. Squeeze in lime juice and stir through the mayonnaise until combined. Arrange the chicken on a platter with curry mayonnaise, pickles & pickled chillies. #friedchicken #homecooking #easyrecipes #feedfeed #reels #recipe