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.