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.