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.