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.