Latest news with #CourtneyRoulston
7NEWS
a day ago
- General
- 7NEWS
Courtney Roulston makes a simple and delicious roast pumpkin dish that can work as a main or a side
Everybody loves pumpkin. And on Wednesday, Courtney Roulston made a simple and delicious dish that can work as a main or a side. See recipe: SERVES 4-6 AS A SIDE Recipe By Courtney Roulston for Sunrise Feat Kent Pumpkin 23rd July This can be served as a side dish or a vegetarian main. This technique with the pumpkin has minimal prep involved and heroes the shape and sweetness of Kent pumpkin. Leaving the skin on to roast it to protect the flesh, but to also keep in all the nutrients. The chilli dressing makes more than you need for this recipe, but it can be used for dumplings, noodles, fried eggs etc. Prep time: 15 minutes Cook time: 60 minutes Ingredients 1 whole medium sized Kent pumpkin Sea salt and pepper to taste 2 tablespoons olive oil 1 cup Greek yoghurt to serve 1 cup fresh mint, leaves picked (you can also use coriander, parsley or chives) ¼ cup dill sprigs to serve Chilli dressing 1 tablespoon dried chilli flakes 1 teaspoon whole cumin seeds, gently crushed 2 cloves garlic, finely chopped 1/3 cup (80ml) light olive oil ¼ cup roast almonds, roughly chopped Pickled onions 2 red onions, peeled, sliced ¾ cup white wine vinegar 2 tablespoon white sugar Method Step 1. Pre heat the oven to 180 degrees C. Slice the pumpkin in half horizontally, Scrape out the seeds with a spoon then place onto a lined oven tray flesh side up. Sprinkle with oil and a pinch of salt and pepper then roast in the oven for 50 minutes, or until he pumpkin is tender on the inside and caramelized on the outside. Step 2. While the pumpkin is cooking, toss 1 teaspoon of salt through the sliced onions then place them into a heat-proof bowl or jar. Heat the vinegar, sugar and 1/3 cup of water in a small saucepan until nearly boiling. Pour the hot mixture over the onions then set aside to pickle at room temperature for 15-20 minutes. Step 3. For the chilli dressing, heat the oil in a small pot over a medium heat. Place the chilli flakes, cumin seeds, garlic and a pinch of salt into a heat-proof bowl. Carefully pour the hot oil over the mixture for it to bubble and infuse. Stir through the almonds then set aside to cool. Step 4. Remove the pumpkin from the oven and place onto a serving platter. Use a knife to cut some slits into the flesh then drizzle over the yoghurt. Drain some of the onions from the pickling liquid then place them over the top. Spoon over some of the chilli dressing the garnish with dill and mint sprigs before serving.
7NEWS
03-07-2025
- Entertainment
- 7NEWS
An easy dessert with a fruity twist, you'll love this passionfruit and coconut yoghurt cake
Courtney Roulston is a cook, TV personality and Coles ambassador. Today, Courtney is making passionfruit and yoghurt cake recipe split. This recipe uses Chobani yoghurt. Recipe below: PASSIONFRUIT & COCONUT YOGHURT CAKE SERVES 8 Recipe By Courtney Roulston for Sunrise Featuring Chobani yoghurt Prep time: 15 minutes Cook time: 45 minutes, plus cooling time Ingredients 1 x 907g tub Chobani Greek yoghurt 2 large free range eggs 2/3 cup extra virgin olive oil 2/3 cup fresh passionfruit pulp, divided into 2 portions (one portion sieved of seeds) 1 cup caster sugar 1 ½ cups self raising flour ½ cup desiccated coconut 2 tablespoons honey 1 teaspoon vanilla bean paste ¼ cup coconut flakes to garnish Method Step 1. Pre heat the oven to 180 degrees C. Grease and line a 23cm cake tin. Remove 1 cup of yoghurt from the tub then place the remaining yoghurt into a sieve lined with a clean cloth suspended over a bowl. Leave in the fridge for 1.5 hours to remove excess whey from the yoghurt while the cake cooks. Step 2. In a mixing bowl whisk 1 cup of yoghurt with eggs, oil, strained passionfruit juice, sugar and a pinch of salt until combined. Sift the flour into the yoghurt mixture then gently fold through along with the coconut until you have a smooth batter. Step 3. Pour the batter into the prepared tin and bake in the middle rack of the oven for 45 minutes, or until cooked through. Remove the cake from the oven and leave in the tin to rest for 10 minutes before placing on a wire rack to cool completely. Step 4. Place the strained yoghurt into a bowl and mix through the honey and vanilla. Place the cake onto a serving plate then spread the yoghurt mixture over the top in an even layer. Spoon over the remaining passionfruit pulp and scatter with coconut flakes before serving.
7NEWS
26-06-2025
- Lifestyle
- 7NEWS
Two simple family meals that are made with only five easy ingredients
Courtney Roulston is a cook, TV personality and Coles ambassador. Today Courtney is making two easy recipes: Tandoori lamb chops with yoghurt sauce; Chicken and spinach triangles. Chicken & spinach triangles Serves 4 Prep & cooking 30 mins 250g frozen spinach, thawed 2 x 150g pkts Coles Shredded Roast Chicken Breast 1½ cups (420g) Jalna Greek Style Natural Yoghurt 16 sheets filo pastry 150g Coles Baby Leaf & Beetroot Mix Method 1. Preheat oven to 220°C. Line 2 baking trays with baking paper. Place spinach in a colander and use your hands to remove as much excess liquid as possible. Discard liquid. Place spinach in a bowl with chicken and 1 cup (280g) yoghurt. Stir to combine. Season. 2. Place 1 filo sheet on a clean work surface, covering the remaining sheets with a damp tea towel. Spray sheet with olive oil spray. Top with 3 more filo sheets, spraying with oil between each layer. Cut in half lengthways. Spoon one-eighth of chicken mixture onto one side of one short end. Fold diagonally to enclose filling. Continue folding diagonally to make a triangle. Transfer to lined tray. Repeat with remaining filo, oil spray and remaining chicken mixture to make 7 more triangles. Spray with oil and season. 3. Bake for 15-20 mins or until golden and heated through. Serve with remaining yoghurt and salad. Tandoori lamb with tahini yoghurt Serves 4 Prep & cooking 20 mins ¼ cup (75g) tandoori paste ½ cup (140g) Jalna Greek Style Natural Yoghurt 950g pkt Coles Australian Lamb Loin Chops 1 tbs tahini 2 bunches baby broccoli Method 1. Combine tandoori paste and half the yoghurt in a bowl. Place the lamb in a glass or ceramic dish. Spoon over marinade and toss to coat. 2. Combine remaining yoghurt and tahini in a small bowl. Season. 3. Heat a lightly greased barbecue or chargrill on medium-high. Cook the lamb, in batches, for 3 mins each side for medium-rare or until cooked to your liking. Set aside for 5 mins to rest. 4. While the lamb is resting, cook the baby broccoli on the grill, turning, for 5 mins or until tender. 5. Serve lamb with tahini mixture and baby broccoli.
7NEWS
12-06-2025
- Lifestyle
- 7NEWS
Courtnery Roulston makes a simple and delicious upside-down orange and yoghurt cake
Courtney Roulston is a cook, TV personality, and Coles ambassador. Today, Courtney is an Upside-down orange yoghurt cake. This yoghurt is: Think and creamy 16g natural dairy protein Enjoy as a snack or add it to recipes like this cake Recipe below: SEEDED PARMESAN PORK SCHNITZEL WITH APPLE SLAW SERVES 12 Prep time: 15 minutes (+ cooling time) Cook time: 50 minutes Ingredients 2 oranges 4 eggs ½ cup olive oil 700g Pauls PLUS+ Protein Vanilla Yoghurt 1 ½ cups self-raising flour ½ cup plain flour 1 ¼ cups caster sugar Pinch of salt Maple syrup, to serve Method Step 1. Preheat oven to 180 degrees C. Grease a 20cm (base measurement) round cake pan with baking paper. Finely grate rind from the oranges and place in a bowl. Use a small sharp knife to remove the white pith from oranges, then cut crossways into 5-7mm slices. Arrange slices over base of lined pan. Step 2. Add eggs, oil and 1 ½ cups (420g) of the yoghurt to the orange zest in the bowl. Whisk to combine. Add combined flour, sugar and salt, and fold together gently until just combined. Spoon batter over orange silences in the pan. Step 3. Bake for 50 mins or until a skewer inserted into the centre of the cake comes out clean. Set aside in the pan for 10 mins to cool slightly before turning onto a wire rack to cool completely. Brush cake with maple syrup and serve with the remaining yoghurt.
7NEWS
28-05-2025
- Entertainment
- 7NEWS
Courtney Roulston makes the classic schnitzel with this parmesan and herb crusted pork schnitty
Courtney Roulston is a cook, TV personality and Coles ambassador. She is known for various TV shows. Today, Courtney is making parmesan and herb crusted pork with apple slaw. Recipe below: SEEDED PARMESAN PORK SCHNITZEL WITH APPLE SLAW SERVES 4 Recipe By Courtney Roulston *This recipe also works with chicken breast/thighs, large mushrooms or sliced eggplant. *Using the PI Dry grated Parmesan in the crumb as a 'secret' ingredient to boost flavour! Prep time: 15 minutes Cook time: 10 minutes Ingredients 4 Coles pork cutlets 2 eggs, beaten 1 cup plain flour for dusting Sea salt and pepper to taste Oil for frying Crumb Mixture: 1 ½ cup Panko breadcrumbs ½ cup Perfect Italiano finely dry grated Parmesan cheese Zest of 1 lemon -Juice reserved for the slaw ½ cup rolled oats ¼ cup fresh sage and thyme, chopped ¼ cup black chia seeds Slaw: 3 cups cabbage, finely sliced 1 apple, finely sliced ½ small fennel bulb, shaved 1 cup flat leaf parsley, roughly chopped 2 teaspoons Dijon mustard 1 teaspoon honey 2 tablespoons olive oil Method Step 1. Place all of the crumb mixture into a shallow bowl and toss to combine. Place the flour and eggs into 2 separate bowls. Season the pork cutlets with salt and pepper then lightly coat them in the flour. Dust off any excess then place into the egg mixture then into the crumb mixture to coat the outside. Step 2. Heat ½ cm of oil in a large frying pan to 170 degrees C. In batches, cook the cutlets for 3 minutes each side, or until golden and cooked through. Place onto paper towel to soak up any excess oil. Step 3. Place the juice of ½ lemon into a large mixing bowl and whisk in the mustard, honey, oil, salt and pepper. Toss the cabbage, apple, fennel and parsley through the dressing until lightly coated. Step 4. Slice the pork cutlets into strips and place onto a serving plate along with the apple slaw and extra lemon wedges on the side.
