Tuna Mornay Bake Recipe

Ingredients
200g Coles brand large pasta shells
1 tablespoon olive oil
1 onion, chopped
2 teaspoons crushed garlic
425g can Coles brand tuna chunks in spring water, drained
1/2 cup semi-dried tomatoes, from the deli, chopped
1/2 cup pitted kalamata olives, from the deli, halved
300ml cooking cream
1/4 cup shredded parmesan
2 tablespoons chopped flat-leaf parsley, to serve

Method
Step 1. Cook pasta following packet directions. Drain.
Step 2. Meanwhile, heat oil in a frying pan over medium-high heat. Add onion and cook for 1-2 mins or until softened. Add garlic. Cook for 30 secs. Add tuna, tomatoes, olives and cream. Stir for 2-3 mins to combine and heat through.
Step 3. Preheat grill on high. Spoon pasta mixture into four 1 1/2-cup ovenproof dishes and sprinkle with parmesan. Cook under grill for 4-5 mins or until golden and bubbly. Sprinkle with parsley.

Angel Hair Pasta with Salmon & Lemon Recipe

Ingredients
350g dried angel hair pasta
1/2 cup spreadable cream cheese, at room temperature
3/4 cup simply less sour cream
1 lemon, zest finely grated, juiced
200g smoked salmon, torn
2 tablespoons dill sprigs
1 tablespoon drained Coles Brand baby capers

Method
Step 1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain, reserving 1/3 cup of the cooking liquid. Return the pasta and reserved cooking liquid to the pan.
Step 2. Spoon cream cheese over the pasta. Add sour cream and lemon zest and juice. Toss to coat.
Step 3. Divide among plates and top with the smoked salmon, dill and capers. Season with pepper.

Lamb & Date Tagine with Couscous

Ingredients
1 tablespoon olive oil
6 Coles frenched lamb shanks
1 onion, chopped
2 garlic cloves, crushed
1 tablespoon ground cumin
2 teaspoons grated fresh ginger
2 teaspoons paprika
2 cups Coles brand real chicken stock
750g sweet potato, peeled, cut into 2.5cm pieces
2 parsnips, thickly sliced
3/4 cup Coles brand pitted dates, halved
1/3 cup coriander leaves
2 cups water
2 cups couscous
2 tablespoons extra virgin olive oil

Method
Step 1. Preheat oven to 160C or 140C fan-forced. Heat the oil in a large flameproof casserole dish over medium heat. Cook the lamb shanks in batches, turning occasionally, until browned. Transfer to a plate.
Step 2. Add the onion to the pan and cook for 5 mins or until brown. Add the garlic, cumin, ginger and paprika. Cook, stirring, for 30 secs. Stir in the stock. Return the lamb to the pan. Cover and bring to a simmer.
Step 3. Transfer the pan to oven and cook for 1 hour. Carefully remove from oven, and turn the lamb. Add the sweet potato, parsnip and dates, and cook for a further 1 hr.
Step 4. To make the couscous, place water in a saucepan. Cover and bring to the boil. Turn off the heat. Add the couscous and quickly replace the lid. Swirl the pan to combine, then stand for 5 mins or until the water is absorbed. Uncover, drizzle with the oil, and fluff with a fork to separate the grains.
Step 5. Sprinkle the tagine with coriander and serve with the couscous.

Cauliflower, Chickpea, Tomato & Coriander Curry

Ingredients
Olive oil spray
1 red onion, halved, cut into thin wedges
2 garlic cloves, crushed
2 long fresh green chillies, halved, deseeded, finely chopped
1 teaspoon cumin seeds, lightly crushed (see tip)
2 teaspoons ground coriander
1/2 teaspoon ground turmeric
2 x 250g punnets cherry tomatoes, halved
500g cauliflower, trimmed, cut into florets
125ml (1/2 cup) water
1 x 400g can chickpeas, rinsed, drained
200g green beans, topped, cut into 3cm lengths
2 tablespoons chopped fresh coriander
Steamed SunRice Basmati Rice, to serve
Fresh coriander leaves, to serve

Method

Step 1. Spray a wok or large non-stick frying pan lightly with olive oil spray. Heat over medium-high heat. Add the onion and stir-fry for 3 minutes or until light golden. Add the garlic, chilli, cumin seeds, ground coriander and turmeric. Stir-fry for 1 minute or until aromatic.

Step 2. Stir in the tomato, cauliflower and water. Bring to the boil. Reduce heat to low. Simmer, covered, for 6 minutes.

Step 3. Stir in the chickpeas and beans. Simmer, covered, for 3 minutes or until beans are bright green and tender crisp.

Step 4. Stir in the chopped coriander and season with pepper. Divide the rice and curry among serving bowls. Top with coriander leaves to serve.

Awsm Prawn, Asparagus & Baby Corn Stir-fry

Ingredients
2 bunches asparagus (see tip), sliced diagonally
3 spring onions, cut into 6cm lengths
425g can baby corn, drained, halved lengthways
1 tablespoon minced ginger
250g Coles Brand microwave brown rice
Dried chilli flakes (optional), to serve
Sauce
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon white sugar
1/4 cup water
600g Australian peeled raw banana prawns, tails on
2 tablespoons vegetable oil

Method
Step 1. Heat the oil in a wok or large frying pan over high heat. Stir-fry the prawns for 4-5 mins or until cooked through. Transfer to a plate. Stir-fry the asparagus, spring onion, corn and ginger for 1-2 mins or until tender.
Step 2. Meanwhile, to make the sauce, stir all the ingredients in a bowl. Heat the rice in microwave following packet directions.
Step 3. Add the prawns and sauce to the wok. Simmer for 1 min. Top with chilli, if desired. Serve with the rice.

Awsm Chargrilled Chicken with Cauliflower & Chickpea Salad

Ingredients
500g cauliflower florets, quartered
400g can chickpeas, drained, rinsed
2 tablespoons extra virgin olive oil
Grated zest and juice of 1 lemon
1/2 red onion, finely chopped
2 tablespoons chopped flat-leaf parsley
Olive oil spray
850g chicken tenderloins

Method

Step 1. Blanch the cauliflower in a saucepan of boiling salted water for 1-2 minutes until just tender. Drain well and set aside.

Step 2. Combine chickpeas, oil, lemon zest and juice, onion and parsley in a bowl. Season, then toss gently to combine.

Step 3. Meanwhile, preheat a chargrill pan or frypan over medium-high heat. Lightly spray chicken with oil, then season. In 2 batches, cook the chicken for 3 minutes on each side or until lightly charred and cooked through. Transfer to a plate, cover loosely with foil and keep warm.

Step 4. Lightly spray the chargrill with oil and cook the drained cauliflower for 1 minute each side until lightly charred. Transfer to the bowl of salad and toss to combine. Serve with the chicken tenderloins.

Awsm Chicken Diane Recipe

Ingredients:
700g pontiac or desiree potatoes, peeled, cut into 1.5cm cubes
30g unsalted butter
2 tbs olive oil
4 chicken breast fillets with skin (see note) (wingbone attached - optional)
3 eschalots, finely chopped
2 garlic cloves, finely chopped
1/2 cup (125ml) good-quality chicken stock
2 tsp Dijon mustard
1 tbs Worcestershire sauce
1/4 cup (60ml) brandy
1/2 cup (125ml) thickened cream
2 tbs finely chopped flat-leaf parsley
2 tsp lemon juice
Watercress sprigs, to serve

Method:
Step 1: Preheat oven to 180°C. Spread potato on a baking tray, drizzle with 1 tbs oil and toss with salt and pepper. Place in oven to roast while you brown chicken.
Step 2: Heat butter and remaining 1 tbs oil in a frypan over medium heat. Season chicken, then cook for 2-3 minutes on each side until golden. Place skin-side up on a tray in oven, turn potatoes, and roast both for a further 5 minutes or until cooked and golden.
Step 3: Return chicken frypan to medium heat, add eschalots and soften for 1 minute, stirring. Add garlic and cook for 30 seconds. Stir in stock, mustard, sauce, brandy and cream, bring to the boil, then simmer on medium heat for 2-3 minutes to reduce by half. Stir in parsley and juice. Season. Serve chicken with sauce, potato and cress.