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.