Awsm 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.

Awsm 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).

Awsm 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.

Awsm 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.

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.

Awsm 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.

Awsm 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.

Awsm 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.

Awsm 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.

Awsm 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.

Awsm 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.

Awsm 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.

Awsm 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.

Awsm 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.

Awsm 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.

Awsm 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.

Awsm 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.

Awsm 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.

Awsm 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.

Awsm 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.

Awsm 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.

Awsm 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.

Awsm 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.

Awsm French Onion Soup with Parmesan Croutons Recipe

Ingredients:
1.5L beef stock (see note)
125ml (1/2 cup) olive oil
50g butter
600g brown onions, thinly sliced
600g red onions, thinly sliced
2 cloves garlic, crushed
2 tbs plain flour
2 tbs white wine vinegar
12 x 1cm-thick slices baguette
25g (1/3 cup) finely grated parmesan

Method:
Step 1: Place stock in a saucepan over medium–high heat and bring to the boil. Cover and keep warm until needed.
Step 2: Meanwhile, heat 2 tbs oil and butter in a large saucepan over high heat. Add all onions and garlic, and cook, stirring frequently, for 15 minutes or until browned. Stir in flour and vinegar, and cook for a further 5 minutes. Gradually stir in hot stock. Bring to the boil, then reduce heat to medium and simmer for 5 minutes or until thickened slightly.
Step 3: To make croûtons, preheat grill to high. Place baguette in a large bowl and drizzle with remaining 80ml (1/3 cup) oil. Season with salt and pepper, and toss well to combine. Place on an oven tray and scatter over parmesan. Grill for 5 minutes or until parmesan is golden.
Step 4: Divide soup among bowls and top with croûtons to serve.

Awsm 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.

Awsm 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.

Awsm 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.

Awsm 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.

Awsm 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.

Awsm 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.

Awsm 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.

Awsm 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.

Awsm 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.

Awsm 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.

Awsm 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.

Awsm Chicken Paella Recipe

Ingredients:
4 (800g) skinless chicken thigh cutlets
1 tablespoon smoked paprika
canola oil spray
1 cup arborio rice
2 cups salt-reduced chicken stock
410g can chopped tomatoes with tomato paste and roasted capsicum
1 cup frozen peas

Method:
Step 1: Place chicken and 2 teaspoons paprika in a bowl. Season with salt and pepper. Toss to combine. Spray a large, deep frying pan with oil. Heat over medium heat. Add chicken. Cook for 5 minutes each side or until browned. Transfer to plate. Cover to keep warm.
Step 2: Remove pan from heat. Spray with oil. Return pan to medium heat. Add rice and remaining paprika. Stir to coat. Add half the stock. Bring to the boil. Reduce heat to low. Simmer, stirring, for 5 minutes or until stock is almost absorbed. Stir in tomato and remaining stock. Return chicken to pan. Cook, covered, for 15 to 18 minutes, or until stock has almost absorbed.
Step 3: Stir in peas. Cook, uncovered, for 3 to 5 minutes or until rice is tender. Serve.

Awsm Chicken with Shallots Recipe

Ingredients:
12 (about 1.8kg) chicken thigh fillets, cut into 2cm pieces
1 tbs finely grated fresh ginger
3 garlic cloves, crushed
2 tsp Chinese five spice
1/2 tsp ground cloves
60ml (1/4 cup) tamari (wheat-free soy sauce)
60ml (1/4 cup) fresh lemon juice
2 tbs rice wine vinegar
2 tbs sesame oil
2 tbs vegetable oil
1 bunch green shallots, ends trimmed, cut into 8cm lengths
Steamed jasmine rice, to serve

Method:
Step 1: Combine the chicken, ginger, garlic, five spice, cloves, tamari, lemon juice, vinegar and sesame oil in a bowl. Cover and place in fridge for 1 hour to marinate.
Step 2: Drain the chicken and reserve the marinade. Heat one-quarter of the vegetable oil in a wok over high heat. Add the shallot and stir-fry for 1 minute. Transfer to a plate. Add one-quarter of the chicken and stir-fry for 3-4 minutes. Place in a bowl. Repeat, in 3 more batches, with the remaining oil and chicken.
Step 3: Add marinade to wok and bring to the boil. Cook for 2-3 minutes or until sauce thickens. Pour over chicken.
Step 4: Divide chicken among serving plates and top with shallots. Serve with rice.

Awsm Beef Chili Recipe

A warm and hearty blend of beef, garlic and spices. Serves 8.

Ingredients:

• 2 pounds ground beef
• 2 large onions (chopped)
• 4 cloves of garlic (chopped)
• 2 tablespoons chili powder
• 2 teaspoons salt
• 2 teaspoons oregano
• 60 oz stewed tomatoes (canned)
• 15 oz tomato sauce (canned)
• 15 oz kidney beans (canned)
• Cheddar cheese (for garnish)

Instructions:

1. In a pot, mix together the beef, garlic and onion. Over medium heat, cook until beef is done. Drain liquid and place beef mixture in a bowl.
2. Add in the spices, tomatoes and sauce, and stir well. Bring to a boil, then reduce, cover, and let simmer. Cook for about one hour, stirring occasionally.
3. Add in the beans, and let simmer and additional twenty minutes without the cover. Serve garnished with cheese.

Awsm Simple Easy Beef Enchiladas Recipe

Traditional Mexican dish. Serves 6.

Ingredients:

• 1 1/2 pounds ground beef
• 2 large onions (chopped)
• 1 jalapeno (chopped)
• 1/4 cup water
• 1 ounce taco seasoning
• 1 cup plain yogurt
• 11 oz condensed chicken soup (canned)
• 2 cups mozzarella (shredded)
• 6 corn tortillas

Instructions:

1. Heat oven to 350 F (175 C).
2. Cook beef, onion and pepper over medium high in a large pan, until beef is brown and cooked. Add in the water and seasoning, reduce heat and let simmer until liquid is gone.
3. Combine the yogurt, soup, and cheese in another bowl, set aside.
4. On the tortillas, place even amounts of the meat mixture. Then, layer with the yogurt mixture and roll to close. Place filled tortillas in a baking dish, top with remaining yogurt mixture. Bake for about half an hour.

Awsm Filet Mignon Recipe

A classic and romantic Valentine’s Day dinner staple, this recipe is quick and easy. Serves 2.

Ingredients:

Two beef tenderloin steaks (8 oz and 1″ thickness each)
2 teaspoons olive oil
1/4 teaspoon onion powder
Salt and Pepper for seasoning
2 tablespoons onions (minced)
2 slices lean bacon

Instructions:

Heat oven to “Broil” setting, and place rack at the top of the oven.
Using olive oil, rub down the beef and season with spices. Wrap steaks with bacon, one each.
Broil on a pan for about six minutes in the preheated oven. Flip the steaks and garnish with minced onion. Broil for another six minutes, or until cooked to desired temperature.

Awsm Pumpkin Cheesecake Recipe

This delicious cheesecake is perfect for the season, with plenty of spices and pumpkin flavor. Makes 2 pies.

Ingredients:

• 16 oz. packaged cream cheese
• 3/4 cup white sugar
• 15 oz. canned pumpkin
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 2 large eggs
• 1/4 teaspoon salt
• 2 8″ pastry crusts
• whipped cream topping

Instructions:

1. Heat oven to 350 F (175 C).
2. In a bowl, combine cream cheese and the sugar, and beat. Mix in the pumpkin and spices, mixing thoroughly. Then, add in the eggs and salt and beat until smooth. Pour the mixture into pie crusts, dividing evenly.
3. Bake in preheated oven for about 50 minutes, or until the center has set. Let cool on wire rack at room temperature, then top with whipped cream.

Awsm Valentine’s Day Cherry Cheesecake Recipe

A rich and romantic no bake cheesecake with cherry topping. Makes one pie.

Ingredients:

• 8 ounces cream cheese (softened)
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 8 ounces frozen whipped topping (thawed)
• 1 prepared graham cracker pie crust
• 16 ounces canned cherry filling

Instructions:

1. Beat together the cheese and sugar in mixer. Then add in the vanilla extract and beat thoroughly. Add in the thawed whipped topping.
2. Pour into prepared pie crust. Top with cherries and let chill for one hour before serving.

Awsm Apple and Rhubarb Crumble Recipe

This apple and rhubarb crumble is a simple and easy dessert recipe. It’s great to make when rhubarb is in season. Serves 4-6.

Ingredients

• 1 bunch of rhubarb
• 4 large apples. cored and chopped
• 2 tablespoons of lemon juice
• 1 cup of plain all-purpose flour
• 3/4 cup of brown sugar
• 1/2 teaspoon of ginger
• 4 oz of butter, unsalted, chilled, and diced
• 1/4 cup of flaked almonds

Cooking Instructions

Grease a 4 cup capacity ovenproof dish.

Trim the rhubarb and cut the stems into 1 inch lengths. Set aside.

Heat a frying pan or large saucepan over a medium heat and add the apples, sugar, and lemon juice. Cook, stirring for 3-4 minutes, or until the apple is tender.

Add the chopped rhubarb and cook for a further 4-5 minutes, or until the rhubarb is tender but still holds its shape. It is normal for the rhubarb to release a lot of liquid when cooked.

Transfer the cooked fruit to the prepared dish. Leave any liquid which my be remaining in the frying pan. Allow for the fruit to cool down a little. Taste and add extra sugar if required.

Preheat oven to 350 ° F (180 ° C).

With your fingers, mix together the flour, brown sugar, ginger, and butter, until the mixture forms a breadcrumb consistency and starts to clump together. Stir through the flaked almonds.

Sprinkle the crumble mixture evenly over the fruit. Bake for 30 minutes or until golden brown and bubbling.

Serve with icre cream or cream.

Awsm Corned Beef with Guinness Beer Recipe

Enjoy this classic Irish dish this St. Patrick’s Day. Serves 15.

Ingredients:

• 4 pounds beef brisket
• 1 cup light brown sugar
• 12 oz stout beer
• 1 cup chopped carrots

Instructions:

1. Heat oven to 300 F (150 C). Prepare brisket: rinse and dry.
2. On an oven roasting pan, place in the prepared brisket. Coat beef with sugar thoroughly. Add in the carrots, and then the beer, gradually.
3. Bake, covered, for two to three hours, or until tender. Let rest before serving.

Awsm Hearty Beef Stew Recipe

A popular winter dish, this hearty and flavorful stew is sure to be a hit. Serves 4.

Ingredients:

• 1 1/2 pounds beef (prepared for stew)
• Enough flour to coat
• 1/4 cup salted butter
• 2 Large onions (diced)
• 1 clove garlic (finely minced)
• 1 1/2 cups beef broth
• 2 tablespoons cider vinegar
• 1 tablespoon tomato puree
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper (or to taste)
• 1/2 teaspoon thyme
• Your choice of side (rice or pasta)

Instructions:

1. Coat beef generously with flour. In a dutch oven, cook to golden brown in butter. Mix in the onion and garlic; cook for ten minutes, stirring frequently. Pour in the beef broth, cider, puree and spices.
2. Reduce heat, cover and leave to simmer for around two hours, or until fully cooked. Serve with your choice of side (cooked pasta or rice).