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.