Kleenheat Kitchen: Grilled steak & veggie salsa bowls
Having people over for dinner? These pita bowls are perfect for a big gathering. Cook up the steak, veggies and guacamole and let everyone else do the rest!
Blog
Recipes
-
Kleenheat Kitchen: Teriyaki salmon with noodles
Putting together a quick dinner doesn’t mean it has to be a boring one. Switch things up a little with this quick and easy teriyaki salmon recipe.
-
Breakfast of sporting champions: healthy, high-energy bites
Big game coming up? If you’re playing, refereeing or on the sidelines – a high-energy breakfast will have your ready for the challenges ahead.
-
Kleenheat Kitchen: Herbed lamb burgers with tzatziki dressing
Burgers are often an indulgence but add some herbs and a tzatiki dressing and you’ve got yourself a burger you can enjoy guilt-free every day of the week!
-
Kleenheat Kitchen: Easy chicken curry
Warm up this winter with Kleenheat’s Kitchen quick and easy chicken curry! All the flavour, without all the fuss.
-
Kleenheat Kitchen: Barbecue steak with chimichurri
Get a taste of this South American classic, served with a perfectly barbecued steak!
-
Kleenheat Kitchen: Sweet and spicy hot dog
Up the ante and dress up your hot dog with a grilled pineapple salsa! The combination of smoky, sweet and spicy flavours will keep you coming back for more.
-
Kleenheat Kitchen: Lamb cutlets with orange and fennel salad
Show off your chops in the kitchen with this sumptuous lamb recipe! Quick and easy to whip up but packing a whole lot of flavour, your guests will be wanting more.
-
Kleenheat Kitchen: Barbecue prawns with chilli lemongrass sambal and mango pickle
Firing up the barbie this Australia Day long weekend? We have the perfect grilled prawn recipe that’s sure to get your taste buds going! Served with a side of super-fresh mango pickle.
-
Recipe: Curtis Stones’ sweet and spicy Christmas ham
Curtis Stones’ sweet and spicy glaze makes this Christmas ham extra special. Just one of the recipes available in the December edition of Coles Magazine.
-
Recipe: Mexican chicken with black bean salsa
Have dinner ready in a flash with this six-ingredient, Mexican chicken and black bean dish. Just one of the recipes available in the October edition of Coles Magazine.
-
Recipe: Harissa lamb chops with asparagus and bean salad
Minty yoghurt is the perfect finish to these juicy lamb chops served with a fresh asparagus and bean salad. Just one recipes available in the September edition of Coles Magazine.
-
Recipe: Chicken Piccata
Create a gourmet-style meal with this effortless chicken dish served with zesty butter and caper sauce. One of many recipes available in the August edition of Coles Magazine.
-
Recipe: Pork chops with brown butter polenta
For a quick and easy weeknight meal try these juicy pork chops served with creamy brown butter polenta and steamed greens. One of many recipes available in the May edition of Coles Magazine.
-
Five home-grown ingredients to make your dinner plate dance
In the lead up to Perth Garden Festival presented by Kleenheat, take a look at five veggie patch planting options to inspire delicious garden grub.
-
Healthy Recipes to Inspire Spectacular Spring Cuisine!
Goodbye winter jacket, hello sunny days! Spring is in the air and you can feel the underlying ripple of excitement as the warmer months draw in. It’s time to ditch the hearty winter soups and revitalise our taste buds with some spectacular spring cooking! Gas may not be front of mind as you turn down […]
-
Kleenheat Kitchen: Steamed Mussels with Lemongrass, Ginger and Chilli
Eva + Debra’s Recipe Serves 4 Ingredients 2 tsp vegetable oil 2 eschalots, finely chopped 2 garlic cloves, thinly sliced 1 bunch coriander, stalks finely chopped, leaves picked 1 lemongrass stick, bruised, quartered lengthways 4 kaffir lime leaves 1 long red chilli, thinly sliced 1cm-piece ginger, finely grated 400ml coconut milk 1½ tbs fish sauce […]
-
Kleenheat Kitchen: Crispy Barramundi with Apple and Mango Salad
Eva + Debra’s Recipe Serves 4 Ingredients ½ cup plain flour 1 tbsp. ground turmeric 1 tbsp. ground cumin Salt and pepper, to season 200g barramundi fillets, skin intact, cut into 2cm-wide strips Vegetable oil, to deep-fry Salad 1 green apple finely julienne 1 mango diced 1 cup mint leaves 1 cup of coriander leaves […]
-
Kleenheat Kitchen: Singapore Chilli Crabs with Mantou
Eva + Debra’s Recipe Serves 4 Ingredients Chilli Crabs 5 blue swimmer crabs 2 brown onions, roughly chopped 4-8 red chillies, chopped 125 ml vegetable oil 3 tsp shrimp paste (belacan) 250 ml tomato puree ¼ cup light soy sauce ¼ cup white sugar 1 tbsp tomato paste 2 tsp white vinegar ½ tsp salt […]
-
Kleenheat Kitchen: Red Duck Curry with Lychees
Eva + Debra’s Recipe Serves 4 – 6 Ingredients 4-6 boneless duck breast fillets (780g) 250ml coconut cream 250ml coconut milk 2 tbsp fish sauce 2 tbsp finely chopped palm sugar 530g canned lychees in natural juice, drained (1 can) 5 kaffir lime leaves 1 cup (90g) Thai basil leaves 40g fried shallots 2 small […]