Spicy Prawn Fried Rice Recipe

Ingredients:
1 1/2 cups jasmine rice
2 tablespoons sambal oelek (see note)
350g medium peeled green prawns, deveined (tails intact)
2 tablespoons peanut oil
3 green onions, thinly sliced
250g mini roma tomatoes, halved lengthways
1 cup fresh coriander leaves, roughly chopped

Method:
Step 1: Cook rice following packet directions. Drain. Rinse. Drain. Spread on a tray. Refrigerate for 2 hours or until cold.
Step 2: Place sambal oelek into a medium bowl. Add prawns. Toss to coat. Set aside for 10 minutes.
Step 3: Heat a wok over high heat. Add oil. Swirl to coat. Add prawns and sambal oelek mixture. Stir-fry for 2 to 3 minutes, or until pink and just cooked through. Add onion. Stir-fry for 1 minute. Add rice and tomatoes. Stir-fry for 2 minutes or until rice is hot. Add coriander. Toss to combine. Serve.

Crisp Lemon Fish Recipe

Ingredients:
1/3 cup flat-leaf parsley leaves
1 cup fine semolina
2 large lemons, rind finely grated
800g flathead fillets, skin removed
1 red onion, halved, sliced
olive oil cooking spray
4 tomatoes, cut into 1cm cubes
1 tablespoon balsamic vinegar
lemon wedges, to serve

Method:
Step 1: Preheat a barbecue plate on medium heat. Finely chop 1 tablespoon parsley leaves. Combine chopped parsley, semolina and 1 tablespoon lemon rind in a shallow dish. Coat each fish fillet in semolina mixture.
Step 2: Place onion in a microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 1 to 1 1/2 minutes or until soft. Lightly spray onions with oil. Spoon onto barbecue plate and cook for 4 to 5 minutes or until light golden. Transfer to a bowl.
Step 3: Lightly spray both sides of fish fillets with oil. Cook on barbecue plate for 3 to 5 minutes each side or until golden and cooked through.
Step 4: Add tomatoes and remaining parsley leaves to onion. Drizzle with vinegar and season with salt and pepper. Toss to combine. Place fish on plates. Serve with tomato salad and lemon.

Baked Salmon with Pesto Potatoes and Beans Recipe

Ingredients:
1kg chat potatoes, quartered
4 x 220g salmon fillets
4 thin prosciutto slices
Olive oil, to drizzle
300g cherry tomatoes (we used vine-ripened)
350g thin green beans, topped, not tailed
1/2 cup (130g) basil pesto

Method:
Step 1: Preheat the oven to 180°C. Cook the potatoes in boiling salted water for 8-10 minutes until tender. Drain.
Step 2: While potatoes are cooking, wrap a prosciutto slice around the middle of each salmon fillet. Place on a baking tray, drizzle with olive oil and season. Bake for 5 minutes, then add tomatoes to tray, drizzle with oil and season. Cook for a further 4 minutes or until salmon is cooked.
Step 3: Meanwhile, blanch the beans in boiling salted water for 2 minutes. Toss drained beans and potatoes with pesto and serve with salmon and tomatoes.

Chicken Diane Recipe

Ingredients:
700g pontiac or desiree potatoes, peeled, cut into 1.5cm cubes
30g unsalted butter
2 tbs olive oil
4 chicken breast fillets with skin (see note) (wingbone attached - optional)
3 eschalots, finely chopped
2 garlic cloves, finely chopped
1/2 cup (125ml) good-quality chicken stock
2 tsp Dijon mustard
1 tbs Worcestershire sauce
1/4 cup (60ml) brandy
1/2 cup (125ml) thickened cream
2 tbs finely chopped flat-leaf parsley
2 tsp lemon juice
Watercress sprigs, to serve

Method:
Step 1: Preheat oven to 180°C. Spread potato on a baking tray, drizzle with 1 tbs oil and toss with salt and pepper. Place in oven to roast while you brown chicken.
Step 2: Heat butter and remaining 1 tbs oil in a frypan over medium heat. Season chicken, then cook for 2-3 minutes on each side until golden. Place skin-side up on a tray in oven, turn potatoes, and roast both for a further 5 minutes or until cooked and golden.
Step 3: Return chicken frypan to medium heat, add eschalots and soften for 1 minute, stirring. Add garlic and cook for 30 seconds. Stir in stock, mustard, sauce, brandy and cream, bring to the boil, then simmer on medium heat for 2-3 minutes to reduce by half. Stir in parsley and juice. Season. Serve chicken with sauce, potato and cress.

Creamy Prawn Curry Recipe

Ingredients:
2 teaspoons vegetable oil
5cm piece ginger, finely chopped
2 teaspoons madras curry powder
1/2 teaspoon dried chilli powder
1/2 teaspoon ground turmeric
2 tomatoes, peeled, deseeded, finely chopped
1/2 cinnamon stick
2 bay leaves
400ml can Ayam coconut cream
2 cups chicken stock
1.5kg large green prawns, peeled, deveined, tails intact

Method:
Step 1: Heat oil in a large, heavy-based saucepan over low heat. Add ginger. Cook, stirring, for 2 minutes or until softened. Add curry powder, chilli powder and turmeric. Cook, stirring, for 1 minute or until aromatic. Add tomatoes, cinnamon and bay leaves. Stir to combine.
Step 2: Slowly add coconut cream, stirring constantly. Add stock. Increase heat to medium. Cook, uncovered, for 10 minutes or until sauce thickens slightly.
Step 3: Reduce heat to low. Add prawns. Cook for 3 minutes or until prawns just turn pink. Discard cinnamon. Serve.

Chicken Chow Mein Recipe

Ingredients:
450g packet fresh hokkien noodles
2 tablespoons rice wine vinegar
2 tablespoons salt-reduced soy sauce
1 tablespoon salt-reduced tomato sauce
2 teaspoons cornflour
1 tablespoon rice bran oil
500g chicken breast fillets, thinly sliced
2 carrots, cut into batons
4 green onions, thinly sliced diagonally
2 garlic cloves, crushed
250g snow peas, thickly sliced lengthways
Fresh coriander leaves, to serve

Method:
Step 1: Place noodles in a heatproof bowl. Cover with boiling water. Stand for 2 to 3 minutes or until tender. Drain. Using a fork, separate noodles. Combine vinegar, soy sauce, tomato sauce and cornflour in a bowl.
Step 2: Heat a wok or large, deep frying pan over medium-high heat. Add 2 teaspoons oil. Swirl to coat. Stir-fry chicken, in batches, for 3 to 4 minutes or until browned all over and just cooked through. Transfer to a bowl.
Step 3: Heat remaining oil in a wok. Add carrot and onion. Stir-fry for 2 minutes or until carrot is just tender. Add garlic. Stir-fry for 30 seconds or until fragrant. Add chicken, noodles, snow peas and sauce mixture to wok. Stir-fry for 1 to 2 minutes or until heated through. Top noodles with coriander leaves. Serve immediately.

Spiced Coconut Calamari with Zesty Green Salad Recipe

Ingredients:
1 teaspoon Sichuan peppercorns (see note)
2 teaspoons salt
3/4 cup desiccated coconut
1/4 cup cornflour
Peanut oil, for shallow-frying
600g cleaned calamari hoods, cut into 5mm wide rings (see note)
Lime wedges, to serve

Zesty green salad:
2 cups beansprouts
100g snow peas, shredded
1 long red chilli, seeded, thinly sliced
3 green onions, thinly sliced diagonally
1 cup mint leaves, torn
3/4 cup fresh coriander leaves
2 tablespoons lime juice

Method:
Step 1: Place Sichuan peppercorns in a mortar and pestle. Pound until finely crushed. Add salt. Pound until well combined. Place mixture in a large bowl. Stir in coconut and cornflour.
Step 2: Pour peanut oil into a large, deep frying pan to reach a depth of 5cm. Heat over high heat. Toss calamari in coconut mixture to coat. Cook calamari, in 3 batches, for 2 to 3 minutes or until just cooked through. Transfer to a tray lined with paper towel.
Step 3: Make Zesty green salad: Combine all ingredients in a large bowl. Toss well. Serve salad topped with calamari and lime wedges.

Fast Tuna Patties with Sweet Chilli Mayo Recipe

Ingredients:
250g packet jasmine microwave rice
400g can tuna in brine, drained, flaked
3 green onions, trimmed, finely sliced
2 eggs, lightly beaten
1/2 cup dried breadcrumbs
1/4 cup vegetable oil
1/3 cup whole-egg mayonnaise
1 tablespoon sweet chilli sauce salad leaves, to serve

Method:
Step 1: Cook rice according to packet directions. Transfer to a bowl to cool slightly. Add tuna, onions and eggs. Mix to combine.
Step 2: Divide mixture into 8 portions. Using hands, roll mixture into balls and flatten slightly. Place breadcrumbs in a shallow bowl. Add patties and turn to coat. Heat half the oil in a medium frying pan over medium heat. Cook half the patties for 2 to 3 minutes each side or until golden. Drain on paper towel. Repeat with remaining oil and patties.
Step 3: Combine mayonnaise and sweet chilli sauce in a small bowl. Serve patties with mayonnaise mixture and salad leaves.