Deep Fried Pickles
- 2 tbsp ZoOSh Ranch dressing
- ½ cup plain flour
- 400g plain flour
- 360ml beer
- Sea salt
- 1 tbsp smoked paprika
- 1 tbsp cumin powder
- 300ml Soda water
- 1 tsp White vinegar
- 500g Dill Pickles, sliced longways into thirds
- ½ cup Sliced pickled jalapeno
- 1 bunch of dill
- In a large bowl whisk the 400g flour with the beer, pouring whilst stirring. Repeat with soda water until you have a thin batter consistency. Add cumin, paprika, vinegar and a pinch of salt.
- In a large bowl coat the pickles and jalapeno with the remaining flour, dust off any excess and coat them in the batter mixture.
- In hot oil, fry the pickles and jalapenos in small batches until golden. Remove from oil and drain on paper towel. Season with salt and deep-fried dill.
- Serve with ZoOSh Ranch dressing as a dipping sauce on the side.
RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 3 Tbsp Cobram Estate Classic Extra Virgin Olive Oil 1 brown onion, finely sliced 150gm Swiss brown mushrooms Salt and pepper 4 spring fresh thyme 100gm baby spinach 60gm Zoosh French Onion Dip 1 Tbsp...
RECIPE BY: Olivia Wells SERVING SIZE: 2 - 4 people INGREDIENTS: 1 cup Coles White Grain Quinoa 2 cups water 1 brown onion, diced 1 Red capsicum, deseeded and diced 1 green capsicum, deseeded and diced 1 tin corn or fresh corn 1 tin black beans 1 head broccoli 1 tin...
RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 red onions, sliced into wedges 4 carrots, peeled and halved lengthways 3 parsnips, peeled and halved lengthways 200g Brussel sprouts, halved (or quartered if very large) 3 cloves garlic, peeled and...
RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 20 large Coles green feta stuffed olives 1 cup plain flour 4 eggs, beaten 4 cups panko breadcrumbs Cobram Estate Light olive oil for deep frying LEMON-HERB MAYONNAISE: ¾ cup ZoOSh whole egg...
RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 230gm plain flour 1 tsp Bi Carb soda 125ml water 75ml Cobram Estate Classic Extra Virgin Olive Oil, plus extra 1 Tbsp chopped fresh rosemary 1 Tbsp Coles fennel seeds Salt METHOD: Set oven to 220C and...
RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 200g Arborio Rice 1L Massel Liquid Vegetable Stock 1 Onion, diced 2 Garlic Cloves, rougly chopped. 100mLs Chardonnay 150g Peas 150g Green Beans, chopped 150g Snow Peas, chopped 150g Celery, diced 3...