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.