Coles joins forces with top chef Curtis Stone for a fresh look at feeding your family for under $10

One of Australia's most renowned chefs, Curtis Stone, has joined with Coles to create a new range of $10 value meal offers.

Stone's recipes will focus on providing Coles customers with nutritious meal solutions for under $10 and are being released in the Coles catalogue each week of August.

Coles Marketing Director Joe Blundell said that in tight times households are looking for solutions to stretch their shopping dollar.

“We got a fantastic customer response to our first $10 value meal campaign, and it showed us there was strong demand for easy to make home meal solutions,” Mr Blundell said.

“This month, we’ve gone one step further and we’re thrilled to be able to enlist the help of one of Australia’s best chefs, to create the new range of sub-$10 recipes.”

The renowned chef, best selling author, TV host and entrepreneur said he was thrilled to create the range of recipes with Coles to help guide Australian families.

“Educating people about good food is important to me. Making a nutritious meal for the family doesn’t have to take a long time or cost a fortune. I saw what Coles was doing and thought it would be a rewarding challenge.
“I’ve developed these recipes with Coles to take the hard work out of both shopping and cooking, hopefully making it a little easier in the kitchen and on the wallet. The simple things in life are often the best!”

Curtis Stone’s first “Feed your family for under $10” recipe featured in the Coles catalogues which hit letterboxes and all Coles stores in the first week of August.

Coles’ partnership with Curtis Stone is just another way “it all counts” at Coles.

Visit Coles: www.coles.com.au

Some Recipes for You to Try

Coles mushroom and parmesan risotto
"An Italian classic, mushrooms combined with fresh parmesan."
- Curtis Stone

Ingredients:
8 cups vegetable stock (Massel Ultracube)
2 tbsp olive oil (from pantry)
1 brown onion
2 garlic cloves, finely chopped
3 sprigs fresh thyme
200g mushrooms
2 cups Riviana arborio rice
¾ cup dry white wine (optional)
4 tbsp Coles butter, chopped
½ cup Coles shredded parmesan cheese
2 tbsp finely chopped fresh flat-leaf parsley
1 tbsp Coles lemon juice
Salt and freshly ground black pepper

Instructions:
1. Bring vegetable stock to a low simmer in a large saucepan. Heat the oil in a large heavy saucepan over medium heat. Add chopped onion, garlic, and thyme, and sauté for 2 minutes, or until onions are tender but not browned. Add the rice and sauté for 30 seconds to coat with the oil. Stir in the wine and cook for 3 minutes. Add stock and cook for about 20 minutes, or until the liquid is absorbed and the rice is al denté (the centre of each grain should be slightly firm).

2. Add sliced mushrooms and cook for 2 minutes. Add thyme leaves, discard stems. Remove risotto from heat, and add butter and grated parmesan. Stir until butter has melted. Finally, stir in parsley, mint, and lemon juice, and season generously with salt and pepper.

3. Serve the risotto in 4 warmed serving bowls. Garnish with the shaved parmesan and serve.
Serving suggestion: Serve with a side salad of rocket with balsamic dressing.

Coles sticky chicken drumsticks
"Fragrant and delicious, served with steamed coconut rice."
- Curtis Stone

Ingredients:
8 chicken drumsticks
¼ cup Lee Kum Kee soy sauce
¼ cup Fountain hoisin sauce
¼ cup Coles squeeze honey
3 garlic cloves, finely chopped
1 tsbp finely chopped and peeled fresh ginger
2 tsp Masterfoods sesame seeds, toasted
Coconut rice
1 cup Sunrice long grain rice
1½ cups chicken stock (Massel stock cubes)
1 cup TCC coconut milk
½ tsp salt
Coles grated coconut, lightly toasted, for garnish

Instructions:
1. Mix soy sauce, hoisin sauce, honey, garlic and ginger in a re-sealable storage bag. Add the drumsticks, seal bag, and toss to coat. Refrigerate for at least 1 hour, maximum 2 hours.

2. Preheat the oven and line a large, rimmed baking tray with heavy-duty foil. Place drumsticks on tray and grill in the oven, not too close to heat, turning occasionally for 25 minutes, or until drumsticks are cooked through and have a glazed look. Sprinkle with sesame seeds and serve.

3. Rinse the rice in cold water. Combine stock, coconut milk and salt in a large heavy saucepan over medium-high heat and bring to near boil. Reduce heat to low. Add rice and stir for 1 minute. Cover pan and simmer over low heat, stirring occasionally for 15 minutes or until the rice is almost tender and most of the liquid has been absorbed. Remove pan from the heat and let the rice stand, covered, for 10 minutes, or until it is tender and all the liquid has been absorbed. Lightly fluff rice with a fork.

Serving suggestion: Serve with steamed bok choy.

Coles rigatoni with Italian sausage
"The combination of flavours, makes this one of my favourites."
- Curtis Stone

Ingredients:
10 cherry tomatoes
2 tsp plus 1 tbsp extra-virgin olive oil
Salt and freshly ground black pepper
560g Coles Italian style pork sausages
2 garlic cloves, minced
¼ cup pitted kalamata olives
¼ cup coarsely chopped flat-leaf parsley
500g Coles rigatoni pasta

Instructions:
1. Pre-heat oven to 375º. Place tomatoes on a small baking tray and drizzle with 2 teaspoons of oil. Sprinkle with salt and pepper. Roast tomatoes in oven for about 8 minutes, or until the skin begins to split. Remove tomatoes from the oven.

2. Bring large pot of salted water to the boil. While water is heating, place the remaining 1 tablespoon of oil in a large heavy sauté pan over medium heat.

3. Add sausages and cook over moderate heat for 7-8 minutes, or until almost cooked through. Remove sausages from pan and allow to cool. Slice sausages into 3cm disks. Place garlic in pan and sauté for 1 minute or until tender. Add the tomatoes and sausages and sauté for 3 minutes. Add the olives and toss gently. Bring the mixture to a simmer and add the parsley.

4. Meanwhile, cook pasta in the salted boiling water for 8 minutes or until al denté. Drain the pasta and toss in pan with the sauce. Season the pasta to taste with salt and pepper. Transfer the pasta to plates and serve.

Serving suggestion: Serve with mixed green leaf salad.
Handy hint: Add ¼ cup dry white wine and a cup of extra fine capers to the sauce for a richer flavour.

Coles beef stew with winter vegetables
"The aroma will fill your home and everyone's tummies."
- Curtis Stone

Ingredients:
1 tbsp olive oil
700g chuck beef, cut into large bite-sized cubes
Salt and freshly ground black pepper
2 brown onions, each cut into 8 pieces
2 garlic cloves, minced
1¼ cups dry white wine
2 tomatoes, coarsely chopped
3 cups beef or chicken Massel stock
2 potatoes, peeled and cut into 2cm pieces
1 carrot, peeled and cut into 2cm pieces
Masterfoods rosemary leaves
Masterfoods thyme leaves

Instructions:
1. Heat oil in large heavy flame proof casserole dish over medium-high heat. Sprinkle beef with salt and pepper and, working in two batches to avoid overcrowding the dish, cook beef until browned. Place in a bowl.

2. Add onions, garlic, rosemary, and thyme to the casserole dish and cook for 3 minutes. Add the wine and tomatoes. Simmer for 8 minutes or until the wine has reduced by about half. Return beef to the pot. Add stock and bring to gentle simmer (beef should be just covered with the liquid). Reduce to medium-low heat and simmer gently for 1½ hours, stirring occasionally.

3. Add potatoes and carrot and cover. Simmer gently for 55 minutes, or until vegetables are cooked and the beef is tender enough to cut with a spoon. Using a slotted spoon, transfer the beef and vegetables to a bowl. Boil the remaining liquid for 20 minutes, or until it is reduced by half. Return the beef and vegetables to the pot and simmer gently until heated through.

4. Spoon the stew onto 4 serving plates.

Serving suggestion: Serve with pumpkin mash or rice.

Babynews Release Date: 21st August 2009

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