Chorizo and Mexi-bean Nachos Recipe

Ingredients

• 1 chorizo sausage, coarsely chopped
• 250g minced beef
• 420g can Mexican chilli beans (Coles brand)
• 200g pkt corn chips
• 120g (1 1/2 cups) coarsely grated tasty cheese
• 125ml(1/2 cup) mild chunky salsa
• 125g (1/2 cup) sour cream
• 1 ripe avocado, peeled, stone removed, mashed
• Coriander leaves and lime wedges, to serve

Method
Step 1. Preheat grill on high. Heat a large frying pan over high heat. Add the chorizo and cook, stirring, for 3-4 minutes or until golden brown. Transfer to a plate. Add the mince to the pan and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Return chorizo with Mexican chilli beans and cook, stirring, for 2 minutes or until heated through. Remove from heat.
Step 2. Arrange corn chips over the base of a 22 x 30cm ovenproof dish. Spoon over beef mixture. Drizzle with half the salsa and sprinkle with cheese. Cook under grill for 3-5 minutes or until cheese melts and corn chips are lightly golden.
Step 3. Top the nachos with remaining salsa, avocado and sour cream. Sprinkle with coriander and serve with lime wedges, if desired.

Ginger and Soy Pork Stir-fry Recipe

Ingredients
1/4 cup dark soy sauce
2 tablespoons shao hsing (Chinese rice wine)
1 teaspoon caster sugar
2 teaspoons cornflour
500g pork leg steaks, thinly sliced
2 tablespoons vegetable oil
1 brown onion, cut into thin wedges
1 garlic clove, finely chopped
4cm piece fresh ginger, peeled, finely grated
1 large carrot, halved lengthways, sliced diagonally
2 celery stalks, trimmed, sliced diagonally
Steamed jasmine rice, to serve

Method
Step 1
Combine soy sauce, shao hsing, sugar and cornflour in a bowl. Place pork in a glass or ceramic dish. Add half the sauce mixture. Toss to coat. Cover with plastic wrap. Refrigerate for 30 minutes, if time permits.
Step 2
Heat wok over high heat. Add 2 teaspoons oil. Swirl to coat. Stir-fry a third of the pork for 2 to 3 minutes or until browned and just cooked through. Transfer to a bowl. Cover to keep warm. Repeat with oil and remaining pork in 2 batches. If necessary, carefully wipe wok clean with paper towel between batches.
Step 3
Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 2 minutes or until softened. Add garlic and ginger. Stir-fry for 1 minute or until fragrant. Add carrot and celery. Stir-fry for 2 to 3 minutes or until just tender.
Step 4
Return pork to wok. Add remaining sauce mixture. Stir-fry for 1 to 2 minutes or until sauce has thickened. Serve with rice.

Quick Paella Recipe

Ingredients

• 1/2 red onion, cut into thin wedges
• 1/2 red capsicum, coarsely chopped
• 1 tablespoon olive oil
• 2 chorizo, thinly sliced
• 80g (1/2 cup) frozen peas, thawed
• 500g marinara mix
• 1 1 /2 teaspoons paprika
• 190g pkt Continental Chicken Rice

Method
Step 1. Heat the oil in a large frying pan over medium heat. Add chorizo and onion. Stir for 2-3 minutes or until light golden. Add capsicum and paprika. Stir for 1 minute or until aromatic.
Step 2. Stir in the rice and 410ml (1 2/3 cups) boiling water. Stir in the marinara mix. Bring to the boil. Reduce heat to low. Cook, covered, for 10 minutes or until rice is tender and seafood is just cooked.
Step 3. Stir in the peas. Rest for 5 minutes.

Cream Cheese, Turkey and Shredded Carrot Recipe

Ingredients

• 4 Arnott’s Vita-Weat 9 Grains crisp breads
• 1 tablespoon cream cheese
• 40g deli sliced shaved roasted turkey breast
• 1/2 carrot, peeled, grated

Method
Step 1. Spread the Arnott’s Vita-Weat 9 Grains crisp breads evenly with the cream cheese.
Step 2. Top with some shaved turkey and grated carrot. Serve.

Greek Chicken Skewers with Garlic Yoghurt Recipe

Ingredients

• 200g plain Greek-style yoghurt
• 1 garlic clove, crushed
• 8 (600g) chicken tenderloins, trimmed
• 1 tablespoon olive oil
• 1 teaspoon finely grated lemon rind
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh oregano leaves
• Olive oil cooking spray
• 4 Greek bread rounds
• Lemon wedges, to serve

Method
Step 1. Combine yoghurt and garlic in a bowl. Cover. Refrigerate.
Step 2. Thread chicken onto skewers. Place skewers in a shallow glass or ceramic dish. Combine oil, lemon rind, lemon juice and oregano in a bowl. Pour over skewers. Turn to coat.
Step 3. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook skewers for 4 minutes each side or until browned and cooked through. Serve with yoghurt mixture, bread rounds and lemon wedges.

Roasted Pumpkin and Quinoa Salad Recipe

Ingredients

• 500g butternut pumpkin, peeled, cut into 2.5cm cubes
• 1 tablespoon extra virgin olive oil
• 2 teaspoons Moroccan seasoning
• 3/4 cup quinoa, rinsed, drained
• 2 tablespoons lemon juice
• 1 tablespoon finely chopped preserved lemon (see note)
• 1/2 cup fresh coriander leaves

Method
Step 1. Preheat oven to 220C/200C fan-forced. Place pumpkin, oil and seasoning in a bowl. Toss to coat. Transfer to a baking tray lined with baking paper. Roast for 20 to 25 minutes, turning once, or until golden and tender.
Step 2. Meanwhile, place quinoa and 1 1/2 cups cold water in a saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid is absorbed.
Step 3. Place quinoa in a heatproof bowl. Add pumpkin, lemon juice, preserved lemon and coriander. Season with salt and pepper. Toss gently to combine. Serve.