Chicken Korma Recipe

Ingredients:
2cm-piece fresh ginger, peeled, thinly sliced
2 garlic cloves, thinly sliced
2 tsp garam masala
1/4 tsp dried chilli flakes
50g (1/2 cup) flaked almonds
1.2kg chicken thigh fillets, cut into 3cm pieces
200g (3/4 cup) Greek-style natural yoghurt
2 tbs tomato paste
6 cardamom pods, lightly crushed
60ml (1/4 cup) vegetable oil
50g butter, chopped
2 brown onions, halved, thinly sliced
3 tbs thickened cream

Method:
Step 1: Process the ginger, garlic, garam masala, chilli flakes and almonds in a food processor until combined. Transfer to a large bowl.
Step 2: Add chicken, yoghurt, tomato paste and cardamom. Stir until combined. Cover and place in the fridge for 2 hours to marinate.
Step 3: Heat oil and butter in a non-stick frying pan over medium-high heat. Cook onion, stirring often, for 7 minutes or until golden. Add chicken mixture. Cook, stirring often, for 15 minutes or until chicken is cooked through and starts to brown. Stir in cream. Simmer, stirring often, for 5 minutes or until warm.

Herbed Chicken Thighs Recipe

Ingredients:
16 (about 200g each) chicken thigh cutlets, skin on
2 tbs coarsely chopped fresh marjoram
1 tbs coarsely chopped fresh rosemary
1 tbs coarsely chopped fresh thyme
Salt & freshly ground black pepper
2 tbs olive oil
Mixed lettuce leaves, to serve

Method:
Step 1: Preheat oven to 190°C. Run your finger under skin on each chicken thigh to loosen and create a pocket. Mix the marjoram, rosemary and thyme leaves in a small bowl. Place a little of the mixed herbs under the skin of each chicken thigh. Season with salt and pepper.
Step 2: Place chicken in a large roasting pan and drizzle with olive oil. Bake in preheated oven for 30 minutes until golden brown.
Step 3: Serve chicken thighs with tomato and chilli chutney and a salad of mixed lettuce leaves.

Chargrilled Sirloin with Cafe de Paris Butter Recipe

Ingredients:
200g butter, at room temperature
1 garlic clove, crushed
2 drained anchovy fillets, finely chopped
2 tsp Dijon mustard
1 tsp baby capers, rinsed, drained
1 tbs chopped fresh chives
1 tbs chopped fresh continental parsley
6 beef sirloin steaks
Olive oil spray

Method:
Step 1: Use an electric beater to beat the butter in a bowl for 3-4 minutes or until pale and creamy. Add the garlic, anchovy, mustard and capers. Beat until combined. Stir in the chives and parsley. Season with salt and pepper.
Step 2: Spoon the butter mixture along the centre of a piece of foil to form a log. Roll up and twist ends to secure. Place in the fridge for 1 hour or until firm.
Step 3: Preheat a barbecue grill or chargrill on high. Season steaks with salt and pepper. Spray with oil. Cook for 3-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a serving platter. Slice butter. Divide among steaks. Cover with foil and set aside for 2 minutes to rest.

Chicken Basque Recipe

Ingredients:
1 1/2 tbs olive oil
8 skinless chicken thigh cutlets
1 red onion, halved, thinly sliced
1 red capsicum, seeded, thinly sliced
2 long fresh green chillies, seeded, thinly sliced diagonally
2 garlic cloves, finely chopped
2 tsp paprika
400g can diced tomatoes
250ml (1 cup) chicken stock
150g smoked leg ham, coarsely chopped
3 dried bay leaves
1/4 cup chopped fresh continental parsley
Steamed rice, to serve

Method:
Step 1: Heat 1 tablespoon of oil in a large saucepan or flameproof casserole dish over medium-high heat. Season the chicken with salt and pepper. Cook half the chicken for 4 minutes each side or until golden. Transfer to a plate. Repeat with remaining chicken.
Step 2: Heat the remaining oil in the pan. Reduce heat to medium. Cook the onion, capsicum and chilli, stirring occasionally, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the paprika and stir to coat. Add the chicken, tomato, stock, ham and bay leaves.
Step 3: Reduce heat to medium-low. Cook, stirring occasionally, for 1 hour or until the chicken is tender and starts to fall off the bone. Season with salt and pepper. Stir in the parsley. Serve with steamed rice.

Balmain Bug, Saffron & Fennel Risotto Recipe

Ingredients:
50g unsalted butter, plus extra to serve
1 onion, finely chopped
1/2 bulb fennel, thinly sliced
300g Arborio rice
100ml white wine
Pinch of saffron threads, soaked in 1 tbs hot water
1.2L chicken stock, heated
Meat from 4-6 raw Balmain bug tails
1 small handful chopped tarragon
1 1/4 cups (100g) grated parmesan, plus extra to serve
Lemon quarters, to serve

Method:
Step 1: In a large heavy-based saucepan over low heat, melt the butter, then add the onions and thinly sliced fennel and cook, stirring, for 5-7 minutes, until soft. Add the rice and stir to coat the grains. Add the wine and saffron and stir for 2-3 minutes to reduce down a little.
Step 2: Add the stock, 1 cup at a time, stirring continuously and allowing the stock to be absorbed before adding the next cup, until only one cup of stock is left. This will take about 20 minutes. Add the bug meat and the final cup of stock and stir to combine. Season with salt and freshly ground black pepper to taste. The risotto should be a creamy consistency.
Step 3: Add the tarragon and parmesan and stir all the ingredients together. Serve immediately with extra parmesan shavings, a small knob of butter and lemon wedges.

Bouillabaisse Recipe

Ingredients:
1 tbs olive oil
1 leek, white part only, ends trimmed, thinly sliced
2 garlic cloves, crushed
Large pinch of saffron threads
125ml (1/2 cup) white wine
750ml (3 cups) chicken stock
250ml (1 cup) passata (tomato pasta sauce)
6 sprigs lemon thyme
2 large strips orange rind
2 bay leaves
1/2 tsp chilli powder
1 sourdough baguette (French breadstick), thinly sliced
500g firm white fish fillets (such as ling), cut into 3cm pieces
16 peeled green prawns

Method:
Step 1: Heat the oil in a large saucepan over medium heat. Add the leek, garlic and saffron, and cook for 2 minutes or until the leek softens slightly.
Step 2: Add the wine and cook for 2 minutes or until the liquid reduces slightly. Add the stock, passata, thyme, orange rind, bay leaves and chilli powder, and season with pepper. Bring to a simmer over medium heat and cook for 5 minutes.
Step 3: Meanwhile, preheat grill on high. Place the bread on a baking tray and cook under grill for 1-2 minutes each side or until toasted.
Step 4: Add the fish and prawns to the stock mixture and cook for 2 minutes or until the fish and prawns are just cooked through. Ladle the soup among serving bowls and serve with the toast.

Green Tea Beef Yakitori with Japanese Seasoned Rice Recipe

Ingredients:
1/3 cup (80ml) light soy sauce
2 tbs sweet chilli sauce
2 lemongrass stems (inner core only), grated
1 tsp chilli oil (see note)
2 tsp loose-leaf green tea
1cm piece ginger, grated
2 tbs chopped coriander leaves
600g beef fillet steak, cut into 3cm pieces
1 1/2 cups (300g) jasmine rice
1/4 cup Japanese furikake seasoning (see note)
Pickled ginger and mizuna (see note), to serve

Method:
Step 1: Place the soy sauce, sweet chilli sauce, lemongrass, chilli oil, green tea, ginger and coriander in a large bowl. Add beef, stirring to coat, then place in the fridge to marinate for at least 4 hours or overnight.
Step 2: Place 12 small wooden skewers in a bowl of cold water and allow to soak for 1 hour.
Step 3: Cook the rice according to the packet instructions.
Step 4: Meanwhile, preheat a barbecue or chargrill pan over medium-high heat.
Step 5: Drain the beef, then thread onto the soaked skewers. Chargrill the beef, turning, for 3-4 minutes for rare or until cooked to your liking. Rest, loosely covered with foil, for 2-3 minutes.
Step 6: Toss the cooked rice with the furikake seasoning. Serve the beef skewers with seasoned rice, pickled ginger and mizuna.

Duck Breast with Spiced Red Wine and Orange Sauce Recipe

Ingredients:
6 duck breasts (see note), skin scored
2 eschalots, finely chopped
300ml dry red wine
Grated zest and juice of 2 oranges, plus 2 oranges, segmented
2 tbs spiced redcurrant jelly (see note), plus extra to serve
1/3 cup (80ml) demiglaze (see note)
1 tbs extra virgin olive oil
2 tsp red wine vinegar
Flat-leaf parsley sprigs, to serve

Method:
Step 1: Preheat the oven to 200°C. Season the duck with salt and black pepper.
Step 2: Place a non-stick frypan over low heat, then cook the duck, skin-side down, for 5-6 minutes until golden and most of the fat has rendered. Transfer to a baking tray, then roast for 5-6 minutes for medium-rare, or until cooked to your liking. Rest, covered, for 5 minutes.
Step 3: Meanwhile, drain all but 1 tablespoon of fat from the pan. Add the eschalot and cook over medium heat for 2 minutes, or until soft. Add wine and allow to bubble for 3-4 minutes until reduced by half.
Step 4: Add orange zest and juice, then allow to bubble for a further 3-4 minutes until reduced by half again. Stir in the jelly and demiglaze, then simmer for 2-3 minutes, stirring, until thickened.
Step 5: Place orange segments in a bowl and toss with oil and vinegar. Season with salt and freshly ground black pepper.
Step 6: Slice the duck, then divide among plates. Top with orange segments and parsley sprigs, then drizzle with the red wine sauce and serve with extra jelly.

Pesto Chicken Recipe

Ingredients:
800g chicken thigh fillets, trimmed, halved
2 teaspoons olive oil
Basil pesto
2 cups firmly packed fresh basil leaves
1/4 cup pine nuts, toasted
2 garlic cloves, peeled, quartered
1/2 cup finely grated parmesan cheese
2 tablespoons lemon juice
1/3 cup olive oil

Method:
Step 1: Make basil pesto: Place basil, pine nuts, garlic and parmesan in a processor. Process until roughly chopped. Add lemon juice. Process until combined. With motor running, add oil in a thin, steady stream. Process until combined. Transfer to a bowl. Season with pepper. Cover. Refrigerate until required.
Step 2: Preheat a barbecue plate or chargrill on medium. Brush chicken with oil. Season with salt and pepper. Cook for 3 to 4 minutes each side or until cooked through.
Step 3: Top chicken with pesto. Serve.

Slow-roasted Pork Belly Recipe

Ingredients:
2kg piece boneless pork belly (skin on)
2 garlic cloves
Pinch of ground cloves
1/2 tsp caraway seeds
1/2 tsp dried chilli flakes
2 tbs thyme leaves
2 tbs olive oil
1 tbs lemon juice
2 onions, sliced
Autumn salad (see related recipe) and mashed potato, to serve

Method:
Step 1: Using a sharp knife, score the pork belly skin and fat in a criss-cross pattern, without cutting into the meat. Set aside.
Step 2: Place garlic, ground cloves, caraway seeds, chilli, thyme and some sea salt in a mortar and pestle and crush to a paste. Stir in the olive oil and lemon juice. Rub the marinade over the pork and stand at room temperature for 30 minutes.
Step 3: Preheat the oven to 220°C.
Step 4: Arrange the onion slices in a roasting pan and sit the pork on top. Roast for 30 minutes. Reduce oven temperature to 170°C, then roast for a further 3 hours or until the pork is tender and cooked through, and the skin is crisp. Rest the pork belly, uncovered, for 20 minutes, then cut into slices and serve with the autumn salad and mashed potato.

Karaage Chicken (Japanese Fried Chicken) Recipe

Ingredients:
1 tbs soy sauce
1 tbs sushi seasoning
1 tbs finely grated fresh ginger
500g chicken thigh fillets, cut into 3cm pieces
Vegetable oil, to deep-fry
130g (1 cup) cornflour
2 tbs plain flour

Method:
Step 1: Combine the soy sauce, sushi seasoning and ginger in a glass or ceramic dish. Add the chicken and toss to coat. Cover with plastic wrap and place in the fridge for 1 hour to marinate.
Step 2: Drain the chicken from the marinade and pat dry. Add oil to a large saucepan to reach a depth of 5cm. Heat to 170°C over medium-high heat (when the oil is ready, a cube of bread turns golden in 20 seconds). Place combined flour on a plate. Add one-third of the chicken and toss to coat. Shake off any excess. Cook, turning halfway through cooking, for 4-5 minutes or until cooked through. Use tongs to transfer to a plate lined with paper towel. Repeat, in 2 more batches, with the remaining chicken and flour mixture, reheating the oil between batches. Transfer to a serving platter.

Crispy Fish Po' Boys Recipe

Ingredients:
40g (1/4 cup) plain flour
1 egg, lightly whisked
50g (1 cup) panko breadcrumbs
450g firm white fish fillets, cut into 4 pieces
2 tbs vegetable oil
125g (1/2 cup) whole-egg mayonnaise
2 tsp Cajun seasoning
1 spring onion (shallot), thinly sliced
1/2 tsp Tabasco sauce
4 crusty sourdough bread rolls, warmed
8 baby cos lettuce leaves
150g cherry tomatoes, thinly sliced
1 avocado, thinly sliced

Method:
Step 1: Preheat oven to 150°C. Line a baking tray with baking paper. Place flour on a plate and season. Place egg in a shallow bowl. Place breadcrumbs on a separate plate. Dip fish in flour. Shake off excess. Dip in egg, then in breadcrumbs, pressing to coat.
Step 2: Heat the oil in a large frying pan over medium heat. Cook fish, turning, for 4 minutes or until golden. Transfer to a plate lined with paper towel. Bake on prepared tray for 4 minutes or until cooked through.
Step 3: Meanwhile, combine the mayonnaise, Cajun seasoning, spring onion and Tabasco sauce in a small bowl.
Step 4: Cut the rolls in half along the top (don’t cut all the way through). Spread inside of rolls with a little mayonnaise mixture. Fill with lettuce, tomato, avocado and fish. Serve with remaining mayonnaise mixture.

Ginger Prawn Soba Noodles Recipe

Ingredients:
180g dried soba noodles
150g snow peas
1 bunch asparagus, cut diagonally into 3cm pieces
1 1/2 tbs soy sauce
1 tbs rice wine vinegar
1 tsp sesame oil
1/2 tsp caster sugar
500g peeled green prawns
4cm-piece fresh ginger, peeled, cut into matchsticks
2 garlic cloves, thinly sliced
2 tsp peanut oil
3 spring onions (shallots), thinly sliced diagonally

Method:
Step 1: Cook the noodles following packet directions. Add the snow peas and asparagus in the last minute of cooking. Refresh. Drain. Transfer to a bowl.
Step 2: Meanwhile, combine the soy sauce, vinegar, sesame oil and sugar in a bowl.
Step 3: Combine the prawns, ginger, garlic and half the soy sauce mixture in a bowl. Heat half the peanut oil in a non-stick frying pan over medium-high heat. Cook the prawn mixture, in 2 batches, stirring, for 3 minutes or until golden and cooked through.
Step 4: Add the prawn mixture, spring onion and remaining soy sauce mixture to the noodle mixture. Toss to combine.

Sweet Chilli and Coconut Tofu with Vegetables Recipe

Ingredients:
350g packet firm tofu
2 tablespoons sweet chilli sauce
3/4 cup light coconut cream
2 tablespoons vegetable oil
2 medium carrots, peeled, sliced diagonally
2 bunches broccolini, trimmed, stems halved
115g baby corn, halved lengthways
1/4 cup vegetable stock
1/3 cup fresh coriander leaves, chopped
Fresh coriander leaves and steamed jasmine rice, to serve

Method:
Step 1: Pat tofu dry with paper towel. Cut into 1cm-thick strips. Combine sweet chilli sauce and coconut cream in a jug.
Step 2: Heat a large, non-stick wok over high heat. Add half the oil. Swirl to coat. Add half the tofu. Stir-fry for 2 to 3 minutes or until golden. Transfer to a plate. Repeat using 2 teaspoons oil and remaining tofu.
Step 3: Add remaining oil to wok. Stir-fry carrot for 2 minutes. Add broccolini, corn and stock. Toss to combine. Cover. Cook for 2 minutes or until vegetables are just tender. Add tofu and coconut cream mixture. Stir-fry for 1 to 2 minutes or until heated through. Add chopped coriander. Toss to combine. Top with coriander leaves. Serve with rice.

Zucchini, Pea and Mint Spaghetti Recipe

Ingredients:
1 large lemon
4 slices ciabatta bread
250g dried spaghetti pasta
2 tablespoons olive oil
2 large zucchini, grated
2 garlic cloves, crushed
3/4 cup frozen baby peas
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh mint leaves
Shaved parmesan cheese, to serve

Method:
Step 1: Finely grate and juice lemon. Roughly tear ciabatta.
Step 2: Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain.
Step 3: Meanwhile, heat olive oil in a large frying pan over medium-high heat. Add bread. Cook, stirring, for 3 to 4 minutes or until golden brown. Transfer to a bowl.
Step 4: Add zucchini and garlic to pan. Cook, stirring, for 3 minutes or until zucchini starts to soften. Add peas. Cook, stirring occasionally, for 3 to 5 minutes or until peas are tender. Add pasta, lemon rind, lemon juice, extra-virgin olive oil and mint. Cook, tossing, for 2 minutes or until combined and heated through. Season with salt and pepper. Sprinkle with bread and parmesan. Serve.

Thai-style Red Curry Soup Recipe

Ingredients:
100g thin rice stick noodles
1 tbs vegetable oil
1 onion, finely chopped
1 small red capsicum, cut into thin strips
3 tbs Thai red curry paste
500ml vegetable stock (preferably homemade)
2 kaffir lime leaves*
75g green beans, ends trimmed, cut into small lengths (about 2cm)
100g baby spinach leaves
400ml coconut milk
300g medium cooked prawns, peeled
1 tbs fish sauce
Coriander and fresh lime, to serve

Instructions:
Step 1: Place the noodles in a bowl and cover with boiling water to soften.
Step 2: Heat oil in a large saucepan over medium heat, add the onion and cook for 1-2 minutes until softened. Add the capsicum and cook for a further minute. Add the curry paste and cook, stirring, for 1 minute. Add the vegetable stock and kaffir lime leaves, bring to the boil, then add the beans and cook for 1 minute further. Add spinach, coconut milk and prawns and cook until everything is just heated through. Season with the fish sauce.
Step 3: Drain the noodles and divide between 4 serving bowls. Pour over the soup, top with coriander and serve with lime on the side.

Pearl Couscous with Roasted Pumpkin and Chorizo Recipe

Ingredients:
500g Kent pumpkin, peeled, seeded, cut into 1cm pieces
2 large zucchini, cut into 1cm pieces
225g pearl couscous
1 chorizo, thinly sliced
1/2 cup chopped fresh coriander
60ml (1/4 cup) lemon juice
1 tbs extra virgin olive oil
1 tsp smoked paprika

Method:
Step 1: Preheat oven to 200C. Line a baking tray with baking paper. Spread the pumpkin and zucchini on the tray. Spray with oil and season. Roast for 20 minutes or until tender.
Step 2: Meanwhile, cook the couscous in a saucepan of boiling water for 10 minutes or until tender. Drain. Heat a non-stick frying pan over medium-high heat. Stir in the chorizo for 3-5 minutes or until golden.
Step 3: Combine the couscous, pumpkin, zucchini, chorizo and coriander in a large bowl. Whisk the lemon juice, oil and paprika in a jug. Season. Pour the dressing over the salad and toss gently to combine.

Creamy Chicken Pappardelle Recipe

Ingredients:
375g dried pappardelle pasta
400g chicken breast fillets, thinly sliced
200g Swiss brown mushrooms, thinly sliced
2 garlic cloves, crushed
60ml (1/4 cup) chicken stock
1 bunch fresh chives, chopped
180g (2/3 cup) extra light sour cream
250g cherry tomatoes, halved
1 cup baby spinach, shredded

Method:
Step 1: Cook the pasta in a large saucepan of salted boiling water until al dente. Drain. Return to pan.
Step 2: Meanwhile, heat a non-stick frying pan over medium-high heat. Spray with olive oil. Cook chicken, in 2 batches, stirring, for 3 minutes or until browned. Transfer to a bowl. Cover to keep warm.
Step 3: Spray the pan with oil. Cook the mushroom and garlic, stirring, for 1 minute. Add the stock. Bring to the boil. Stir for 3 minutes or until soft. Stir in the chicken and chives for 1 minute. Add the chicken mixture and sour cream to the pasta. Toss to combine.
Step 4: Combine the tomato and spinach in a bowl. Serve with the pasta.

Sri Lankan Egg Curry Recipe

Ingredients:
8 eggs
2 tbs rice bran oil
1 brown onion, finely chopped
2 long fresh green chillies, finely chopped
3 garlic cloves, crushed
3cm-piece fresh ginger, peeled, finely grated
12 fresh curry leaves
1 tbs curry powder
3 tsp Jeeny's Roasted Shrimp Paste
1/2 tsp ground turmeric
1/2 tsp ground fennel
3 (about 250g) ripe tomatoes, chopped
2 x 270ml cans coconut milk
Chopped fresh coriander, to serve
Sliced fresh green chilli, extra, to serve
Steamed basmati rice, to serve

Method:
Step 1: Place eggs in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low and simmer for 4 minutes. Cool under cold water. Peel.
Step 2: Meanwhile, heat oil in a large, deep frying pan over medium heat. Stir in the onion for 8 minutes or until golden. Stir in chilli, garlic, ginger, curry leaves, curry powder, shrimp paste, turmeric and fennel for 1-2 minutes or until aromatic. Add tomato. Cook, stirring occasionally, for 2 minutes. Add coconut milk. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until curry thickens.
Step 3: Add the eggs. Cook for 2 minutes. Season. Sprinkle with coriander and extra chilli. Serve with rice.

Tobie Puttocks Quick-kick Spaghetti Recipe

Ingredients:
400g dried spaghetti pasta
80ml-125ml (1/3 cup-1/2 cup)
Extra virgin olive oil
3-6 garlic cloves, finely chopped
1-2 long fresh red chillies, seeded, finely chopped
3 drained anchovy fillets, finely chopped
1 bunch fresh continental parsley, leaves picked and chopped, stems chopped
Coarsely torn sourdough bread, toasted, to serve
Finely grated pecorino, to serve

Method:
Step 1: Cook the pasta in a large saucepan of salted boiling water until al dente. Drain and return to the pan.
Step 2: Meanwhile, heat the oil in a large frying pan over medium-low heat. Cook the garlic for 1 minute or until aromatic. Stir in the chilli, anchovy and parsley stems for 1-2 minutes or until aromatic. Remove from heat.
Step 3: Add the spaghetti, parsley leaves and a handful of breadcrumbs to the pan. Season. Toss until well combined. Top with pecorino.

Thai Beef Salad Recipe

Ingredients:
1 1/2 tbs fresh lime juice
1 tbs finely chopped dark palm sugar
1 tbs fish sauce
2 tsp sesame oil
1 tsp soy sauce
2 tsp finely grated fresh ginger
1 garlic clove, crushed
1 (about 680g) beef rump steak
1 x 200g pkt grape tomatoes, halved
1 continental cucumber, halved lengthways, thinly sliced diagonally
1 red onion, halved, cut into thin wedges
2 long fresh red chillies, halved, deseeded, thinly sliced lengthways
1 bunch fresh mint, leaves picked, large leaves torn
1 bunch fresh coriander, leaves picked
1 bunch fresh Thai basil, leaves picked, large leaves torn
55g (1/3 cup) toasted peanuts, coarsely chopped
4 kaffir lime leaves, centre veins removed, finely shredded

Method:
Step 1: Whisk together lime juice, palm sugar, fish sauce, sesame oil, soy sauce, ginger and garlic in a jug. Place the steak in a glass or ceramic dish. Drizzle with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours.
Step 2: Preheat a barbecue grill or chargrill pan on high. Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.
Step 3: Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine. Divide salad among bowls and serve immediately.

Japanese Beef Rolls Recipe

Ingredients:
6 beef minute steaks
12 stalks asparagus
12 spring onions
1 carrot
60ml (1/4 cup) light soy sauce
2 tbs sake (see Top tips) or dry sherry
2 tbs mirin (see Top tips)
2 tsp caster sugar
2 tbs vegetable oil
40g butter
100g button mushrooms, thinly sliced
Steamed rice, to serve

Method:
Step 1: Bring a saucepan of water to the boil over medium–high heat. Meanwhile, halve beef widthwise. Place half the beef side by side between 2 sheets of plastic wrap. Using a meat mallet or rolling pin, pound until 4mm thick. Repeat with remaining beef.
Step 2: Trim asparagus and onions to 8cm lengths. Cut carrot into 12 x 8cm-long batons. Blanch asparagus and carrot in boiling water for 30 seconds. Add onions, then blanch for a further 30 seconds. Drain, refresh in iced water, then drain again. Pat dry with paper towel.
Step 3: To assemble rolls, place 1 piece of beef lengthwise on a work surface. Lay 1 asparagus stalk, 1 carrot piece and 1 onion widthwise along bottom edge. Roll up beef to enclose vegetables. Secure with a toothpick. Repeat with remaining beef and vegetables.
Step 4: Combine soy sauce, sake, mirin and sugar in a bowl. Add beef rolls and turn to coat. Heat 1 tbs oil in a frying pan over medium heat. Add half the rolls and cook, turning, for 5 minutes or until browned and just cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining 1 tbs oil and rolls. Wipe pan clean and reserve remaining marinade.
Step 5: Return pan to heat with butter. Melt butter, then add mushrooms. Cook, tossing, for 3 minutes or until browned. Stir in reserved marinade, bring to a simmer, then remove from heat.
Step 6: Divide beef rolls among bowls. Drizzle with mushroom sauce and serve with steamed rice.

Vegetarian Spicy Bean & Chilli Fajitas Recipe

Ingredients:
2 tbs olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 red capsicum, chopped
1 small red chilli, seeds removed, finely chopped
2 tsp ground cumin
190g jar sundried-tomato pesto
2 x 400g cans red kidney beans, rinsed, drained
425g can chopped tomatoes
1 tsp caster sugar
Warmed flour tortillas, guacamole, butter lettuce, sour cream, coriander leaves and grated cheddar, to serve

Method:
Step 1: In a large, heavy-based saucepan, heat the oil over low heat. Add onion and cook for 5 minutes until soft. Add garlic, capsicum and chilli and cook, stirring, for a further minute. Add cumin, pesto, beans, tomatoes and sugar. Cook over low heat for 15 minutes until slightly reduced, stirring occasionally. Season.
Step 2: Serve with tortillas for wrapping, with guacamole, butter lettuce leaves, sour cream, coriander and grated cheese.

Fish Tacos with Avocado Salsa Recipe

Ingredients:
600g skinless white fish fillets (such as flathead), pin-boned
Large pinch of cayenne pepper
1 tsp ground cumin
1 tbs olive oil
8 taco shells
1 baby cos lettuce, finely shredded
Coriander leaves, to serve

Salsa:
2 ripe tomatoes
1 green capsicum, finely chopped
1 avocado, flesh finely chopped
1 tbs pickled sliced jalapeno chillies, drained, finely chopped
1/2 red onion, thinly sliced
2 tbs coriander leaves
1 garlic clove, crushed
1/2 tsp ground cumin
1 tbs lime juice
1 tbs olive oil

Method:
Step 1: Preheat the oven to 180°C.
Step 2: For salsa, halve the tomatoes, squeeze out and discard the seeds and juice, then finely chop the flesh. Place in a bowl with the remaining salsa ingredients, season with salt and pepper and mix to combine.
Step 3: Stack taco shells upright in a baking dish and heat in the oven for 5 minutes.
Step 4: Meanwhile, dust the fish with the cayenne, cumin, salt and pepper. Heat oil in a non-stick frypan and sear the fish for 1-2 minutes on each side until just cooked through.
Step 5: Fill each taco shell with a layer of cos lettuce, top with the fish and spoon the avocado salsa over the top. Scatter with the coriander leaves and serve.

Quick Chicken Parmigiana Bake Recipe

Ingredients:
1 1/2 tablespoons olive oil
6 (700g) chicken breast schnitzels (uncrumbed), halved crossways
1 medium brown onion, chopped
2 garlic cloves, crushed
340g jar fire-roasted pepper strips, drained
230g tub diced antipasto chargrilled eggplant, drained (see note)
1 1/2 cups tomato pasta sauce
1/3 cup Fountain Spicy Red sauce
1/4 cup fresh basil leaves, torn
100g mozzarella cheese, thinly sliced
1/3 cup fresh breadcrumbs
Basil leaves, to serve

Method:
Step 1
Preheat oven to 220°C/200°C fan-forced. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in 2 batches, for 2 to 3 minutes each side or until browned and cooked through. Transfer to a plate.
Step 2
Heat remaining oil in pan. Add onion and garlic. Cook, stirring occasionally, for 2 minutes or until onion has softened. Add peppers and eggplant. Cook, stirring, for 1 minute. Add pasta sauce and Spicy Red sauce. Bring to the boil. Stir in basil. Season with salt and pepper.
Step 3
Place half the chicken in a 10 cup-capacity ovenproof dish. Pour over half the sauce mixture. Top with remaining chicken and sauce mixture. Top with cheese. Sprinkle with breadcrumbs.
Step 4
Bake for 10 to 15 minutes or until top is golden. Serve topped with basil.

Lime & Pepper Vietnamese Chicken Salad Recipe

Ingredients:
2 (about 200g each) chicken breast fillets, halved lengthways
60ml (1/4 cup) fresh lime juice
1 tsp finely grated lime rind
1 long red chilli, seeded, finely chopped
1 tbs fish sauce
1/2 tsp freshly ground black pepper
1 tbs brown sugar
200g green round beans, trimmed, cut into 3cm lengths
2 baby cos lettuces, trimmed, shredded
200g punnet grape tomatoes, halved
110g (2 cups) trimmed bean sprouts
1/2 cup fresh mint leaves
Olive oil spray

Method:
Step 1: 1 Place chicken in a glass or ceramic dish. Combine lime juice and rind, chilli, fish sauce, pepper and sugar in a bowl. Add half the mixture to chicken. Turn to coat. Marinate for 10 minutes.
Step 2: 2 Meanwhile, cook beans in a saucepan of boiling water for 3 minutes or until bright green and tender-crisp. Refresh under cold running water. Drain. Combine beans, lettuce, tomato, bean sprouts and mint in a large bowl.
Step 3: 3 Heat a non-stick frying pan on high. Spray with oil. Cook chicken for 2-3 minutes each side or until cooked through. Thickly slice.
Step 4: 4 Drizzle remaining lime juice mixture over salad and toss to combine. Divide salad among plates and top with chicken.

Roast Pork Steaks with Tomatoes and Pine Nuts Recipe

Ingredients:
1 tbs olive oil, plus extra to drizzle
4 lean pork loin steaks or chops
250g punnet cherry tomatoes
25g pine nuts
Good splash balsamic vinegar
Handful of basil leaves

Method:
Step 1: Preheat the oven to 180°C.
Step 2: Heat the oil in a large frypan over medium heat and cook the pork steaks or chops for 1-2 minutes each side until golden brown. Transfer to a large roasting pan, spaced well apart. Cut the tomatoes in half and scatter over the pork, followed by the pine nuts.
Step 3: Season well. Place the roasting pan in the oven and roast for 12-15 minutes until the pork is tender. Remove from the oven, sprinkle over the vinegar and scatter with the fresh basil leaves.
Step 4: Spoon the pork, tomatoes and basil onto 4 warm plates. Serve drizzled with a little extra olive oil.

Creamy Bacon and Pea Gnocchi Recipe

Ingredients:
500g packet potato gnocchi
1/2 cup frozen peas
2 teaspoons olive oil
1 medium brown onion, finely chopped
2 garlic cloves, crushed
125g rindless shortcut bacon, chopped
150g button mushrooms, sliced
1 tablespoon plain flour
1/4 cup dry white wine
375ml can light and creamy evaporated milk
Shaved parmesan cheese, to serve

Method:
Step 1: Cook gnocchi in a saucepan of boiling salted water, following packet directions, adding peas for the last 2 minutes of cooking time or until tender. Drain.
Step 2: Meanwhile, heat oil in a large, deep non-stick frying pan over medium heat. Add onion, garlic and bacon. Cook for 3 to 4 minutes or until onion has softened. Add mushroom. Cook for 2 to 3 minutes or until just tender. Add flour. Cook, stirring, for 1 minute. Add wine. Bring to the boil. Reduce heat to medium-low. Add milk. Simmer for 3 to 4 minutes or until slightly thickened.
Step 3: Add gnocchi to bacon mixture. Cook, stirring, for 1 to 2 minutes or until heated through. Spoon into bowls. Top with parmesan. Serve.

Quick Couscous Tabouli Salad Recipe

Ingredients:
250g dried cous cous
2 tablespoons olive oil
1 small clove garlic, crushed
3 roma tomatoes, seeded and chopped
1 cup roughly chopped mint
1 cup roughly chopped flat leaf parsley
3 green onions, sliced
2 tablespoons lemon juice
salt and cracked black pepper

Method:
Step 1: Place the cous cous in a heatproof bowl and pour boiling water over it to cover by approximately 2cm. Cover the bowl with plastic wrap and set aside.
Step 2: After 5 minutes uncover the cous cous and add the oil and garlic, using a fork to break up the grains. Cool to room temperature then fold through the tomato, mint, parsley, green onions, lemon juice, salt and pepper. Refrigerate until ready to serve.

Red Lentil Dhal with Carrot & Sweet Potato Recipe

Ingredients:
1 onion
2 carrots
2 (400g) thin orange sweet potatoes (kumara)
60ml (1/4 cup) extra virgin olive oil
2 cloves garlic
4 sprigs curry leaves (see top tips)
1 tbs curry powder
400g can kidney beans
400g can cherry tomatoes or chopped tomatoes
200g (1 cup) red lentils
1/4 bunch coriander or flat-leaf parsley
1 1/2 tbs red wine vinegar
Greek-style yoghurt and flatbread, to serve

Method:
Step 1: Peel and finely chop onion. Wash carrots and sweet potatoes, then cut into 1cm pieces with skins on. Heat oil in a large, deep frying pan or saucepan over medium heat. Add vegetables and cook, stirring occasionally, for 8 minutes or until softened. Meanwhile, drain and rinse kidney beans.
Step 2: Peel and crush garlic and strip curry leaves from sprigs into pan. Add curry powder and cook, stirring, for 1 minute or until fragrant. Add kidney beans, tomatoes, lentils and 750ml (3 cups) boiling water. Bring to a simmer, cover surface with a round of baking paper, then cook for a further 15 minutes or until vegetables are tender. If mixture is too thick, add a little more water. Meanwhile, roughly chop coriander leaves and stems.
Step 3: Add coriander and vinegar, stir to combine, then season with salt. Divide dhal among bowls, top with yoghurt and serve with flatbread.

Thai Red Curry Prawn Stir-fry Recipe

Ingredients:
200g dried rice-stick noodles
2 teaspoons vegetable oil
1kg medium green king prawns, peeled (tails intact), deveined
1/4 cup Thai red curry paste
1 cup chicken stock
270ml can coconut milk
200g snake beans, cut into 5cm lengths
200g cherry tomatoes, halved
1 tablespoon grated palm sugar
2 tablespoons fish sauce
1 tablespoon lime juice
1/3 cup fresh coriander leaves

Method:
Step 1: Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 8 to 10 minutes or until softened. Drain. Set aside.
Step 2: Meanwhile, heat a wok over high heat. Add half the oil. Swirl to coat. Cook prawns, in batches, for 1 to 2 minutes or until prawns turn pink. Transfer to a bowl. Cover to keep warm. Add curry paste to wok. Cook, stirring, for 2 minutes or until fragrant. Gradually add stock and coconut milk. Bring to the boil. Reduce heat to medium-low. Add beans. Simmer for 3 to 4 minutes or until beans are bright green and tender.
Step 3: Return prawns to wok. Add tomato. Simmer for 2 to 3 minutes or until heated through. Stir in sugar, fish sauce and lime juice. Divide noodles between bowls. Spoon over curry. Top with coriander.

Roast Chicken Thigh Fillets Recipe

Ingredients:

8 x 150g chicken thigh fillets
2 tablespoons olive oil

Method:
Step 1: Preheat oven to 180°C/160°C fan-forced. Place chicken in a large roasting pan. Drizzle with oil. Toss to coat chicken in oil. Season with salt and pepper.
Step 2: Roast for 20 minutes or until chicken is cooked though. Allow to cool before refrigerating.

Red Pork Curry Recipe

Ingredients:
2 tsp oil
2 tbs red curry paste
500g Heart Smart diced pork
270ml light coconut milk
3/4 cup (185ml) vegetable stock
500g sweet potato, peeled, cubed
3 fresh kaffir lime leaves, shredded
1 bunch snake beans, trimmed, cut into 5cm lengths
1/4 cup fresh coriander leaves
Steamed rice, to serve

Instructions:
Step 1: Heat the oil over a medium-high heat in a medium to large saucepan. Add the curry paste. Cook for 30 seconds, stirring constantly or until fragrant. Add the pork and stir-fry just until light golden.
Step 2: Add the light coconut milk, vegetable stock, sweet potato and shredded lime leaves. Bring to a simmer and cook over a medium heat for 10 minutes or until the sweet potato is tender. Add the beans in the last 6 minutes of cooking. To serve, roughly tear the coriander leaves into the curry and fold through. Serve with the steamed rice.

Asian Chicken Skewers Recipe

Ingredients:
4 boneless skinless chicken breasts (cut into 1 inch chunks)
8 wooden skewers (soaked for 1 hour in cold water)
1 ½ cups teriyaki sauce ½ cup chunky peanut butter
1 tablespoon crushed red pepper flakes
2 teaspoons sesame seeds

Instructions:
Step 1: In a medium saucepan add teriyaki sauce, peanut butter, sesame seeds, and red pepper flakes. Whisk over medium-high heat until the peanut butter is blended into the sauce. Remove from the heat and allow the sauce to cool completely.
Step 2: Place the chicken in a large bowl or sealable plastic bag. Pour half of the marinade over the chicken (reserving the other half). Cover and place into the refrigerator. Allow the chicken to marinate for 30 minutes.
Step 3: Thread the chicken pieces onto the soaked wooden skewers. Lightly grease the grates of an outdoor grill. Preheat the grill to medium heat. Grill the chicken skewers while brushing with the reserved sauce and turning frequently until the chicken is fully cooked (the internal temperature has reached 165 degrees).

Red Beef & Pumpkin Curry Recipe

Ingredients:
2 tbs vegetable oil
2 tbs chopped fresh ginger
1.2kg beef steak (like round steaks), cut into large cubes
3 tbs (60g) bought red curry paste
1 425g can diced Italian tomatoes
1 400g can coconut milk
250ml (1 cup) water
2 tbs fish sauce
6 fresh kaffir lime leaves
700g jap pumpkin, deseeded, peeled, cut into large pieces
2 tbs vegetable oil, extra
2 tbs chopped fresh coriander
Cooked white long-grain rice, to serve

Instructions:
Step 1: Heat oil in a large heavy-based saucepan over high heat. Add ginger and cook, stirring, for 1 minute or until aromatic. Add beef and cook, stirring, for 2 minutes or until browned all over. Transfer to a bowl and set aside.
Step 2: Add curry paste to pan. Cook, stirring, for 1 minute or until aromatic. Add beef, tomatoes, coconut milk, water, fish sauce and lime leaves, and bring to the boil. Reduce heat to medium-low and simmer, covered, stirring occasionally, for 1 1/2 hours or until sauce thickens slightly.
Step 3: Meanwhile, preheat oven to 200°C. Place pumpkin in a roasting pan and drizzle with extra oil. Bake in preheated oven, uncovered, for 30 minutes or until tender and golden brown. Set aside.
Step 4: Add pumpkin and coriander to beef curry, and stir gently over low heat until heated through. (See freezing note below.) Serve with rice.

Red Curry of Chicken Recipe

Ingredients
3 cloves garlic
4cm piece ginger, peeled, sliced
3 x 270ml cans coconut cream
1/3 cup Thai red curry paste (see note)
6 (about 360g) Lebanese eggplants, sliced diagonally
10 snake beans, cut into 4cm lengths
6 kaffir lime leaves, torn
250g pineapple, cut into 2cm pieces
2 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoons grated palm sugar
2 (600g) chicken breast fillets, thinly sliced
200g grape tomatoes
3/4 cup Thai basil leaves, plus extra, to serve
Jasmine rice, garlic chives and lime cheeks, to serve

Instructions:
Step 1: Using a pestle and mortar, pound garlic and ginger to a paste. Set aside.
Step 2: Heat 250ml (1 cup) coconut cream in a large saucepan over medium-high heat and cook, stirring, until mixture thickens and oil starts to separate.
Step 3: Add curry paste and stir for 3 minutes, then add ginger paste and stir for 1 minute.
Step 4: Add eggplants and stir for 2 minutes.
Step 5: Add remaining coconut cream, snake beans, lime leaves, pineapple, sauces, sugar and 150ml water.
Step 6: Bring to the boil and simmer for 5-8 minutes or until eggplants are tender.
Step 7: Add chicken and tomatoes, and cook for 2-3 minutes or until chicken is cooked through.
Step 8: Stir in basil leaves and serve with extra basil, rice, chives and lime cheeks.

Thai Coconut Chicken Soup Recipe

Ingredients:
1 litre chicken stock
2 x 270ml cans Ayam coconut milk
1 lemongrass stalk, trimmed, bruised, quartered
8 slices fresh galangal
4 kaffir lime leaves, torn
2 small red chillies, halved lengthways
1 1/2 cups skinless shredded roast chicken (see related recipe)
100g button mushrooms, halved
1 tablespoon fish sauce
1/4 cup lime juice
1 tablespoon brown sugar
1/4 cup fresh coriander leaves

Instructions:
Step 1: Place stock, coconut milk, lemongrass, galangal, lime leaves and chilli in a large saucepan. Bring to the boil over medium heat. Reduce heat to low. Simmer, covered, for 15 minutes. Remove lemongrass, lime leaves, galangal and chilli.
Step 2: Add chicken, mushroom, fish sauce, lime juice and sugar to pan. Simmer for 3 to 4 minutes or until mushroom has softened.
Step 3: Spoon soup into bowls. Serve topped with coriander.

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.

Fish Tikka Recipe

Ingredients:

500 gms fish pieces of any type
150 gms vegetable oil
1 tbsp ajwain
45 ml cream
2 tsp cumin seeds powder
2 tsp garam masala
1 tbsp garlic paste
20 gms flour (beasn)
30 ml lemon juice
5 tbsp mint or coriander chutney
1/2 tsp white pepper powder
1 onion, chopped in circles.
60 gms curd / plain yogurt
Salt To Taste
chili powder to taste

Preparation:

• Mix cream garlic paste, ajwain , chili powder, cumin seeds powder, garam masala, lemon juice, salt, mint or coriander chutney, besan flour in yogurt.
• Add fish pieces to the above mixture and mainate them for about 3 hours.
• Heat oil in a pan, fry fish pieces on both sides till golden & crisp.
• Serve fried fish tikka with chopped onions.

Coconut Chicken Curry Recipe

Ingredients:

1/4 cup whole unsalted cashews
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
Salt To Taste
1/4 cup vegetable oil
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
1/4 tsp ground coriander
1 tbsp curry powder
1 medium onion, thinly sliced
1 tsp finely grated fresh ginger
1 garlic clove, minced
1 (14 ounce) can unsweetened coconut milk
1/4 cup frozen peas
2 tbsp chopped cilantro

How to make chicken with coconut milk:

• Preheat the oven to 350 degrees F.
• Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.
• Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking.
• Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.
• Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add the mustard seeds and cook for about 1 minute, or until they stop popping. Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute.
• Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.
• Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cook for 1 minute. Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve.