Paprika and Chilli Kale Chips

Ingredients

• 1 bunch (about 250g) curly kale
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon dried red chilli flakes
• Sea salt, to serve

Method
Step 1. Preheat oven to 180°C or 160°C fan forced. Line 2 large baking trays with baking paper.

Step 2. Trim centre stems from kale, tear into small bite size pieces. Combine olive oil, paprika and chilli in a large bowl. Add kale leaves and toss to coat in oil mixture. Spread kale out in a single layer on prepared trays.

Step 3. Bake for 12-15 minutes, swapping trays half way through cooking time, or until leaves are crisp. Serve sprinkled with sea salt.

Chocolate Pistachio Refrigerator Cake Recipe

Ingredients

• 150g butter, chopped
• 300g dark chocolate, roughly chopped
• 2 tablespoons golden syrup
• 1 tablespoon brandy (optional)
• 100g plain digestive biscuits
• 3/4 cup dry roasted hazelnuts, roughly chopped
• 3/4 cup pistachio kernels
• 5 dried figs, finely chopped
• 1/2 cup red glace cherries, halved
• Cocoa powder, to dust

Method
Step 1. Grease a 6cm-deep, 13cm x 23.5cm (base) loaf pan (see note). Line base and sides with baking paper, extending paper 5cm over edge at both long sides.

Step 2. Place butter, chocolate, syrup and brandy, if using, in a medium saucepan over low heat. Cook, stirring, for 10 minutes or until smooth and combined. Remove from heat.

Step 3. Break biscuits into small pieces. Place in a large bowl. Add hazelnuts, pistachios, figs and cherries. Stir to combine. Stir in chocolate mixture. Spoon mixture into prepared pan, pressing down slightly to compress. Cover surface with baking paper. Cover pan. Refrigerate overnight or until set. Stand at room temperature for 10 to 15 minutes before slicing. Serve dusted with cocoa.

Rocket Salsa Verde Linguine with Chicken Recipe

Ingredients

• 2 teaspoons olive oil
• 500g chicken thigh fillets, trimmed, thinly sliced
• 500g dried linguine pasta
• Rocket salsa verde
• 1 cup chopped rocket (see note)
• 1 cup chopped fresh flat-leaf parsley leaves
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh oregano leaves
• 2 tablespoons drained baby capers
• 1 garlic clove, crushed
• 1/4 cup finely grated lemon rind
• 1/4 cup lemon juice
• 1 bird’s eye chilli, deseeded, thinly sliced
• 1/2 cup extra-virgin olive oil

Method
Step 1. Make salsa verde Place rocket, parsley, chives, oregano, capers, garlic, lemon rind, lemon juice, chilli and oil in a bowl. Stir to combine. Season with salt and pepper.

Step 2. Heat oil in a large frying pan over medium-high heat. Cook chicken, stirring, for 5 minutes or until cooked through.

Step 3. Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. mains herbs Reserve 1/4 cup liquid. Drain. Return to pan. Add chicken, salsa verde and reserved liquid to pan. Toss to combine. Serve.

Lamb and Snake Bean Rogan Josh with Mustard Seed Rice Recipe

Ingredients 
1 tbs peanut oil
800g lamb leg, cut into 3cm pieces
1 brown onion, cut into wedges
2 garlic cloves, crushed
1 tbs finely grated ginger
1/2 cup (125ml) rogan josh curry paste
400g can diced tomatoes
1/4 cup (70g) Greek-style yoghurt
1 bunch snake beans, cut into 6cm lengths
Coriander leaves, to serve
Mustard seed brown rice
1 tbs ghee
1 brown onion, finely chopped
1 tsp brown mustard seeds
1 tsp cumin seeds
12 curry leaves
1 1/2 cups (300g) SunRice brown rice
3 cups (750ml) water

Method
Step 1. Heat oil in a large heavy based saucepan over medium-high heat. Add one-quarter of the lamb; cook, turning, for 5 minutes or until lamb is brown all over. Transfer to a bowl. Repeat with remaining lamb in 3 more batches.

Step 2. Add the onion to the pan; cook, stirring, for 10 minutes or until onion is golden. Add the garlic and ginger; cook, stirring, for 1 minute or until fragrant. Return the lamb with the curry paste. Cook for 1 minute or until fragrant. Add the tomatoes and water. Bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 2 hour or until lamb is very tender.

Step 3. Remove 1/2 cup of cooking liquid and place in a bowl. Add yoghurt and stir to combine. Return yoghurt mixture to the lamb and stir to combine. Add the snake beans; cook for a further 10 minutes or until beans are tender and sauce thickens slightly. Taste and season with salt and pepper.

Step 4. Meanwhile, to make the mustard seed rice, heat the ghee in a large saucepan over medium heat. Add the onion; cook, stirring, for 5 minutes or until onion softens. Add the mustard seeds,
cumin and curry leaves; cook for 1 minute or until fragrant. Add the rice and water. Bring to the boil. Reduce heat to low; cook, covered, for 35 minutes or until rice is tender and liquid absorbed. Remove from heat and set aside, covered, for 10 minutes to rest.

Step 5. Divide rice among serving bowls. Top with lamb curry and sprinkle with coriander leaves. Serve immediately.

Coconut Poached Chicken and Jasmine Rice Salad Recipe

Ingredients

• 2 large (about 200g each) chicken breast fillets
• 400ml can coconut milk
• 1 cup (200g) Sunrice jasmine rice
• 2 tbs fish sauce
• 2 tbs lime juice
• 1 tbs brown sugar
• 1 red birdseye chilli, finely chopped
• 1 tsp sesame oil
• 1 small wombok, finely shredded
• 2 carrots, peeled, cut into matchsticks
• 2 green onions, cut into matchsticks
• 1 cup bean sprouts
• 1/2 cup Vietnamese mint leaves
• 1/2 cup coriander leaves
• 1 tbs toasted sesame seeds

Method
Step 1. Combine the chicken, coconut milk and ginger in a medium saucepan over medium heat. Bring to a simmer. Reduce heat to low and cook, turning occasionally, for 10 minutes or until chicken is just cooked through. Remove from heat and set aside for 15 minutes to cool slightly. Transfer to a bowl. Cover with plastic wrap, place in the fridge for 1 hour or until cooled completely.

Step 2. Meanwhile, cook the Sunrice jasmine rice following packet directions. Set aside to cool completely.

Step 3. Combine the fish sauce, lime juice, brown sugar, chilli and sesame oil in a small bowl.

Step 4. Drain chicken for coconut milk and coarsely shred. Place in a large bowl. Add the rice, wombok, carrot, green onion, bean sprouts, mint and coriander leaves in a large bowl. Add the dressing and gently toss to combine. Divide among serving plates. Sprinkle with sesame seeds to serve.

Korean Barbecue Pork with Kimchi Fried Rice Recipe

Ingredients

• 1 1/2 cups (300g) SunRice medium grain rice
• 2 green onions, thinly sliced lengthways
• 500g pork belly, very thinly sliced
• 2 garlic cloves, crushed
• 1 tsp finely grated ginger
• 1 tsp Korean chilli powder
• 1 tbs chilli sauce
• 1 tbs caster sugar
• 1 tbs rice wine vinegar
• 1 tbs sesame oil
• 200g green beans, ends trimmed, cut into 5cm lengths
• 200g kimchi, coarsely chopped (see note)
• 1 cup bean sprouts
• 1 tbs toasted sesame seeds
• Butter lettuce leaves, to serve

Method
Step 1. Cook SunRice medium grain rice following packet directions. Spread rice evenly over a large baking tray. Place in the fridge for 2-3 hours or overnight until rice dries. {Or place in freezer for 25 minutes}
Step 2.

Meanwhile, combine the pork, garlic, ginger, chilli powder, chilli sauce, sugar, vinegar and half the oil in a large bowl. Season with ground white pepper. Cover with plastic wrap and place in the fridge for 1 hour to marinate.

Step 3. Place the green onions in a bowl of iced water, set aside to curl.

Step 4. Heat a chargrill pan on high. Add half the pork; cook, turning occasionally, for 2-3 minutes or until cooked through. Transfer to a bowl. Repeat with remaining pork.

Step 5. Heat remaining oil in a wok over high heat. Add the beans; stir-fry for 2 minutes or until beans begin to blister. Add the rice and kimchi; stir-fry for 2-3 minutes or until heated through and well combine. Add the bean sprouts and toss to combine. Remove from heat.

Step 6. Place the rice in a large serving bowl. Sprinkle with green onions and sesame seeds. Place the pork in a separate serving bowl. Serve immediately with butter lettuce leaves. Place the rice and pork on lettuce leaves to serve.

Double-choc Mousse Tart Recipe

Ingredients

• 250g packet choc ripple biscuits
• 125g butter, melted chocolate curls, to serve
• Dark chocolate mousse
• 100g dark chocolate, chopped
• 1/3 cup thickened cream
• 1 egg, separated
• 1 tablespoon caster sugar
• White chocolate mousse
• 100g white chocolate, chopped
• 1/3 cup thickened cream
• 1 egg, separated
• 1 tablespoon caster sugar

Method 
Step 1. Place biscuits in a food processor. Process until finely chopped. Add butter. Process until just combined. Press into base and side of a 3cm-deep, 23cm (base) loose-based round fluted flan tin. Refrigerate for 30 minutes or until firm.

Step 2. Make Dark chocolate mousse: Place dark chocolate in a heatproof microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes, stirring with a metal spoon halfway through cooking, or until smooth. Set aside for 5 minutes to cool. Using an electric mixer, beat cream for 2 to 3 minutes until soft peaks form. Add egg yolk and half the cream to melted chocolate. Stir to combine. Fold in remaining cream. Wash and dry beaters and bowl. Using electric mixer, beat egg whites for 3 to 4 minutes until soft peaks form. Add sugar. Beat until glossy. Fold half the egg white mixture into chocolate mixture until combined. Fold in remaining egg white mixture. Spoon mixture into prepared case. Smooth surface. Refrigerate for 2 hours or until just set.

Step 3. Make White chocolate mousse Place white chocolate in a heatproof microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes, stirring with a metal spoon halfway through cooking, or until smooth. Set aside for 5 minutes to cool. Using an electric mixer, beat cream for 2 to 3 minutes until soft peaks form. Add egg yolk and half the cream to melted chocolate. Stir to combine. Fold in remaining cream. Wash and dry beaters and bowl. Beat egg white for 3 to 4 minutes until soft peaks form. Add sugar. Beat until glossy. Fold half the egg white mixture into chocolate mixture until combined. Fold in remaining egg white mixture. Spoon mixture onto dark chocolate mousse in prepared case. Smooth surface. Refrigerate for 4 hours or overnight, if time permits. Top with chocolate curls. Serve immediately.

Vegetable Frittata Recipe

Ingredients

• Olive oil spray
• 1 tablespoon olive oil
• 500g frozen stir-fry vegetable mix, thawed
• 6 eggs
• 125ml (1/2 cup) milk
• Mixed salad leaves, to serve

Method
Step 1. Preheat oven to 180°C. Spray a 20cm (base measurement) square cake pan with oil. Line base and sides with non-stick baking paper, allowing the 2 long sides to overhang.

Step 2. Heat oil in a large non-stick frying pan over medium-high heat. Stir-fry the vegetables for 3 minutes or until soft. Transfer to the prepared pan.

Step 3. Use a balloon whisk to whisk eggs and milk in a bowl until combined. Season with salt and pepper. Pour over the vegetables. Bake for 25-30 minutes or until set and light golden.

Step 4. Set aside for 10 minutes to cool slightly. Serve with salad leaves.