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.