Awsm Stir-fried Char Siu Pork Mince with Broccolini

Equipment
Place the prepared ingredients in separate bowls before you begin cooking.

Ingredients
2 cups (400g) medium-grain rice
1 tbs olive oil
2 garlic cloves, finely chopped
2 tsp grated ginger
500g pork mince
1/2 cup (125ml) Chinese rice wine (shaohsing)(see note) or dry sherry
2 tbs brown sugar
1/3 cup (80ml) char siu sauce (see note)
2 tbs dark soy sauce
1 bunch broccolini, trimmed, blanched
1/2 cup (75g) unsalted roasted peanuts, chopped
1 long red chilli, seeds removed, finely shredded

Method

Step 1. Cook the rice according to the packet instructions.

Step 2. Meanwhile, heat the oil in a wok or large frypan over medium-high heat. Add the garlic and ginger, and stir-fry for 5 seconds or until fragrant. Add the pork and stir-fry for 3-4 minutes until no longer pink. Add the wine, brown sugar and char siu and dark soy sauces, and toss to combine. Add the broccolini and stir-fry for a further 2 minutes or until the broccolini is just tender.

Step 3. Serve with rice and garnish with chopped peanuts and shredded chilli.

Awsm Baked Salmon with Pesto Potatoes and Beans Recipe

Ingredients:
1kg chat potatoes, quartered
4 x 220g salmon fillets
4 thin prosciutto slices
Olive oil, to drizzle
300g cherry tomatoes (we used vine-ripened)
350g thin green beans, topped, not tailed
1/2 cup (130g) basil pesto

Method:
Step 1: Preheat the oven to 180°C. Cook the potatoes in boiling salted water for 8-10 minutes until tender. Drain.
Step 2: While potatoes are cooking, wrap a prosciutto slice around the middle of each salmon fillet. Place on a baking tray, drizzle with olive oil and season. Bake for 5 minutes, then add tomatoes to tray, drizzle with oil and season. Cook for a further 4 minutes or until salmon is cooked.
Step 3: Meanwhile, blanch the beans in boiling salted water for 2 minutes. Toss drained beans and potatoes with pesto and serve with salmon and tomatoes.

Awsm Crisp Lemon Fish Recipe

Ingredients:
1/3 cup flat-leaf parsley leaves
1 cup fine semolina
2 large lemons, rind finely grated
800g flathead fillets, skin removed
1 red onion, halved, sliced
olive oil cooking spray
4 tomatoes, cut into 1cm cubes
1 tablespoon balsamic vinegar
lemon wedges, to serve

Method:
Step 1: Preheat a barbecue plate on medium heat. Finely chop 1 tablespoon parsley leaves. Combine chopped parsley, semolina and 1 tablespoon lemon rind in a shallow dish. Coat each fish fillet in semolina mixture.
Step 2: Place onion in a microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 1 to 1 1/2 minutes or until soft. Lightly spray onions with oil. Spoon onto barbecue plate and cook for 4 to 5 minutes or until light golden. Transfer to a bowl.
Step 3: Lightly spray both sides of fish fillets with oil. Cook on barbecue plate for 3 to 5 minutes each side or until golden and cooked through.
Step 4: Add tomatoes and remaining parsley leaves to onion. Drizzle with vinegar and season with salt and pepper. Toss to combine. Place fish on plates. Serve with tomato salad and lemon.

Awsm Spicy Prawn Fried Rice Recipe

Ingredients:
1 1/2 cups jasmine rice
2 tablespoons sambal oelek (see note)
350g medium peeled green prawns, deveined (tails intact)
2 tablespoons peanut oil
3 green onions, thinly sliced
250g mini roma tomatoes, halved lengthways
1 cup fresh coriander leaves, roughly chopped

Method:
Step 1: Cook rice following packet directions. Drain. Rinse. Drain. Spread on a tray. Refrigerate for 2 hours or until cold.
Step 2: Place sambal oelek into a medium bowl. Add prawns. Toss to coat. Set aside for 10 minutes.
Step 3: Heat a wok over high heat. Add oil. Swirl to coat. Add prawns and sambal oelek mixture. Stir-fry for 2 to 3 minutes, or until pink and just cooked through. Add onion. Stir-fry for 1 minute. Add rice and tomatoes. Stir-fry for 2 minutes or until rice is hot. Add coriander. Toss to combine. Serve.

Awsm Thai Beef Salad

Ingredients
500g beef eye fillet, trimmed
1 tbs olive oil
125g dried rice vermicelli noodles
1 telegraph cucumber, halved lengthways, seeds removed, thinly sliced
1 red capsicum, very thinly sliced
1 red onion, very thinly sliced
250g punnet cherry tomatoes, halved
1 cup fresh coriander
1 cup fresh mint
1 cup fresh Thai basil or regular basil leaves
1 long red chilli, seeds removed, finely chopped
1/4 cup (60ml) lime juice
1 tbs sesame oil
2 tbs brown sugar
2 tbs fish sauce
1 tbs light soy sauce
1 tbs grated ginger
2 garlic cloves, finely chopped

Method

Step 1. Preheat a chargrill or barbecue on high. Brush beef with olive oil and season. Chargrill beef, turning, for 10 minutes for rare or until cooked to your liking. Loosely cover with foil and set aside to rest for 5 minutes

Step 2. Meanwhile, soak noodles in a bowl of boiling water for 5 minutes, then drain and refresh under cold running water. Divide among 4 serving bowls.

Step 3. Combine the cucumber, capsicum, onion tomato, herbs and chilli in a bowl.

Step 4. Place lime juice, sesame oil, sugar, fish and soy sauces, ginger and garlic in a screwtop jar and shake well to combine.

Step 5. Slice beef, combine with salad and divide among the bowls of noodles, then drizzle over dressing to serve.

Awsm Thai Coconut Chicken Soup Recipe

Ingredients:
1 litre chicken stock
2 x 270ml cans Ayam coconut milk
1 lemongrass stalk, trimmed, bruised, quartered
8 slices fresh galangal
4 kaffir lime leaves, torn
2 small red chillies, halved lengthways
1 1/2 cups skinless shredded roast chicken (see related recipe)
100g button mushrooms, halved
1 tablespoon fish sauce
1/4 cup lime juice
1 tablespoon brown sugar
1/4 cup fresh coriander leaves

Instructions:
Step 1: Place stock, coconut milk, lemongrass, galangal, lime leaves and chilli in a large saucepan. Bring to the boil over medium heat. Reduce heat to low. Simmer, covered, for 15 minutes. Remove lemongrass, lime leaves, galangal and chilli.
Step 2: Add chicken, mushroom, fish sauce, lime juice and sugar to pan. Simmer for 3 to 4 minutes or until mushroom has softened.
Step 3: Spoon soup into bowls. Serve topped with coriander.

Awsm Red Curry of Chicken Recipe

Ingredients
3 cloves garlic
4cm piece ginger, peeled, sliced
3 x 270ml cans coconut cream
1/3 cup Thai red curry paste (see note)
6 (about 360g) Lebanese eggplants, sliced diagonally
10 snake beans, cut into 4cm lengths
6 kaffir lime leaves, torn
250g pineapple, cut into 2cm pieces
2 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoons grated palm sugar
2 (600g) chicken breast fillets, thinly sliced
200g grape tomatoes
3/4 cup Thai basil leaves, plus extra, to serve
Jasmine rice, garlic chives and lime cheeks, to serve

Instructions:
Step 1: Using a pestle and mortar, pound garlic and ginger to a paste. Set aside.
Step 2: Heat 250ml (1 cup) coconut cream in a large saucepan over medium-high heat and cook, stirring, until mixture thickens and oil starts to separate.
Step 3: Add curry paste and stir for 3 minutes, then add ginger paste and stir for 1 minute.
Step 4: Add eggplants and stir for 2 minutes.
Step 5: Add remaining coconut cream, snake beans, lime leaves, pineapple, sauces, sugar and 150ml water.
Step 6: Bring to the boil and simmer for 5-8 minutes or until eggplants are tender.
Step 7: Add chicken and tomatoes, and cook for 2-3 minutes or until chicken is cooked through.
Step 8: Stir in basil leaves and serve with extra basil, rice, chives and lime cheeks.