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    Recipes — kid friendly

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    Sausage & Spring Mash Pie

    Comfort food doesn't get much better than this

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 8

    Ingredients

        •    50g butter
        •    100ml milk
        •    300mlbeef stock
        •    2 tsps vegetable oil
        •    4 carrots, thickly sliced
        •    400ml full-bodied red wine
        •    2 tbsps caramelised red onion
        •    16 good-quality pork sausages
        •    ¼ - ½ savoy cabbage, shredded
        •    1 ½ kg potato, cut into large chunks
        •    2-3 thyme sprigs, plus extra to serve
        •    10 shallots, peeled and halved if large
        •    2 x 250g packs mushroom, halved or quartered
        •    1 tbsp Dijon mustard or wholegrain mustard (optional)

    Method

    1. Boil the potatoes in salted water for 15 mins, adding the cabbage for the final few mins of cooking. Drain, then allow to steam- dry for a few mins. Add the milk and butter to the pan, warm through, then mash into the potatoes and cabbage with plenty of seasoning. Stir in the mustard, if using.

    2. While the potatoes are cooking, heat a large, shallow flameproof dish or a large non-stick frying pan. Brown the sausages, shallots and carrots for about 5 mins until nicely golden and the shallots are starting to soften. The sausages should be almost cooked through; lift them out, then set aside. Tip off any excess fat released by the sausages.

    3. Heat oven to 200C/fan 180C/gas 6. Turn up the heat under the pan, tip in the thyme and mushrooms, then fry until golden, about 3 mins. Splash in the wine, then let it bubble and reduce by half. Add the stock and caramelised onions, then simmer until it has reduced a little to make a shiny gravy, and the carrots are cooked through. Season, then add the sausages to the gravy.

    4. Spoon the mixture into a baking dish or keep in the pan if it’s ovenproof. Top with the mashed potato, spooning it over in even dollops to prevent the gravy oozing up the sides. Can be made up to 1 day ahead and chilled. Bake, covered with foil, for 30 mins (or 45 mins from chilled), removing the foil for the final 10 mins to brown the mash. Sprinkle with a little thyme to serve.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/5888/sausage-and-spring-mash-pie

    Next Level Spaghetti & Meatballs

    Make the ultimate meatballs in a rich tomato sauce to serve over spaghetti. Comfort food at its best, this will prove a hit at the family dinner table.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 45 minutes
        •    Plus at least 1 hour & 30 minutes rest time
        •    Yield: Serves 6

    Ingredients

        •    100ml milk
        •    1 egg, beaten
        •    ½ tsp marmite
        •    400g beef mince
        •    400g pork mince
        •    grated of nutmeg
        •    1 tbsp dried oregano
        •    50g grated parmesan, plus extra to serve
        •    large handful parsley leaves, finely chopped
        •    6 garlic cloves, very finely chopped or grated
        •    100g ciabatta, sourdough or other white bread, crusts removed, torn into pieces

    Method

    1. Tip the beef and pork into a large bowl. Mix and season generously with salt. Set aside for at least 30 mins, or for up to 1 hr. Meanwhile, put the bread in a bowl with the milk and leave to soak.

    2. Tip the soaked bread into the bowl with the meat and add all the remaining meatball ingredients except for the mozzarella. Season with plenty of pepper, then scrunch the mixture together with your hands until combined.

    3. Roughly divide the meatball mixture into 18 portions. Use your hands to flatten one portion, then gently wrap it around a piece of the mozzarella and roll into a ball. Repeat with the remaining portions. Chill the meatballs in the fridge for 1 hr before cooking. Can be prepared up to two days ahead and stored in the fridge.

    4. Heat 3 tbsp of the oil in a large frying pan or casserole dish. Fry the meatballs in batches, browning them on all sides, then transfer to a plate and set aside. Pour the remaining oil into the pan and heat for 1 min, then fry the sliced garlic for a few seconds. Tip in the sugar, vinegar and wine (if using) and bubble for 1 min. Add the tomatoes, then season and cook over a medium heat for 10 mins. Tip in the meatballs and gently stir to ensure they’re fully coated in the sauce. Cover the pan and simmer on a low heat for about 20 mins, spooning the sauce over the meatballs occasionally.

    5. Remove the pan from the heat and set aside, then cook the spaghetti. To serve, divide the spaghetti between bowls, top with three warm meatballs each, spoon over the sauce and scatter with the remaining parmesan.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/next-level-meatballs

    Paprika Pork Sliders with Quince Aïoli & Fennel Slaw

    These mini pork tenderloin buns are a little taste of Spain with smoked paprika and membrillo mayonnaise, served up with a crunchy slaw

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 ½ tbsps olive oil
        •    5 tbsps mayonnaise
        •    2 tbsps quince paste
        •    3 garlic cloves, crushed
        •    ½ red onion, very finely sliced
        •    12 mini burger buns or rolls, halved
        •    1 fennel bulb, quartered then very finely sliced
        •    400g / 14 oz piece of pork tenderloin trimmed of any sinew
        •    1 tbsp hot smoked paprika (reduce to ½ tbsp if you like it too hot)
        •    3 sweet pickled cucumber, finely chopped, plus 2 tbsps pickle juice

    Method

    1. Heat oven to 200C/180C fan/gas 6. Mix the paprika, 2 of the garlic cloves, 1 1 /2 tbsp oil and some seasoning. Rub all over the pork, then place on a baking tray lined with baking parchment. Pop in the oven for 15 mins, then turn the loin over and roast for a further 12-15 mins until cooked through.
    2. To make the slaw, mix the fennel, onion, pickle and juice, and remaining oil with some seasoning. Can be made a few hours ahead and chilled.
    3. For the aïoli, whizz the quince paste in a food processor with the mayo and remaining garlic. Remove the pork from the oven and leave to rest for 5 mins before slicing. To serve, spread a little aïoli in each roll and pile in the meat and slaw. Serve any extra slaw on the side, if you like



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/paprika-pork-sliders-quince-aioli-fennel-slaw

    Easy Meatball Recipe

    This easy meatball recipe is my go-to! The meatballs come out juicy every time and have the most beautiful color ever. Is the perfect staple for any kitchen! It’s easy to prep and these meatballs come out juicy and full of flavor every time.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 12

    Ingredients

        •    1 egg
        •    1/3 cup milk
        •    1 lb ground beef
        •    1 lb ground pork
        •    1/4 cup onion, diced
        •    1/2 tsp garlic powder
        •    1 tsp Italian seasoning
        •    salt and pepper to taste
        •    1/4 cup parsley chopped
        •    1/2 cup Italian breadcrumbs
        •    1/4 cup shredded parmesan

    Method

    1. Preheat oven to 400 degrees F.
    2. In a medium bowl, mix all ingredients until just combined.
    3. Shape mixture into 48 meatballs, approximately 1 1/2 tablespoons each.
    4. Bake 18-20 minutes or until cooked through.



    This great family recipe is thanks to Spend With Pennies Recipes at https://www.spendwithpennies.com/easy-meatball-recipe/

    Sausage and Pepper Grinder

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 cup tomato sauce
        •    1/2 tsp dried oregano
        •    Pinch red pepper flakes
        •    1/2 bunch broccoli rabe
        •    2 tbsps red wine vinegar
        •    4 fresh Italian grinder rolls
        •    8 slices provolone cheese
        •    1/2 cup fresh basil, minced
        •    1/4 cup fresh parsley, minced
        •    1 Spanish onion, sliced into rings
        •    About 1/2 cup extra-virgin olive oil
        •    1 red bell pepper, halved and cored
        •    8 ounces spicy Italian pork sausage
        •    1 poblano pepper, halved and cored
        •    8 ounces sweet Italian pork sausage
        •    1 green bell pepper, halved and cored
        •    Kosher salt and freshly ground black pepper
        •    2 cloves garlic, very thinly sliced, plus 1 clove, to rub on toasted grinder rolls
        •    1/4 cup sliced pickled cherry peppers plus 2 tablespoons of the pickling liquid

    Method

    1. Preheat a grill to medium heat.

    2. Toss the sausage, peppers, onion and broccoli rabe with about 2 tablespoons olive oil. Grill until the sausage is cooked through and the vegetables are slightly tender and a little charred, 10 to 15 minutes. Slice the sausage, peppers and onions. Cut the broccoli rabe into 1/2-inch pieces.

    3. In a small pot, heat 2 tablespoons oil over medium-low heat. Add the sliced garlic and saute until fragrant but not browned, 1 to 2 minutes. Add the tomato sauce and bring to a simmer. Turn the heat to low and cook for about 5 minutes to allow the garlic to infuse into the tomato sauce.

    4. Remove some of the bread from the inside of each grinder roll. Dress the grinder rolls with about 2 tablespoons olive oil and some salt and pepper. Grill until toasted, 1 to 2 minutes, then rub with a clove of garlic.

    5. In a large bowl, combine the sausage, peppers, onion, broccoli rabe, tomato sauce, pickling liquid from the cherry peppers, oregano and red pepper flakes and season with salt and pepper. Toss until coated.

    6. In a separate bowl, combine the cherry peppers, basil, parsley and red wine vinegar and season with salt and pepper. Add about 2 tablespoons olive oil to bind it all. Mix until well combined.

    7. Place enough of the sausage mixture into each bun to fill. Cover with 2 slices of provolone cheese in each grinder. Place back on the grill on the top rack with the cover down. Cook until the cheese is melted, about 5 minutes. Top with the cherry pepper mixture.



    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.com/recipes/geoffrey-zakarian/sausage-and-pepper-grinder-3772096