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    Recipes — kid friendly

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    Hoisin Pork Sausage Rolls

    Just six ingredients is all you need for this speedy, budget - friendly sausage roll dinner!

    Prep Time:

        •    Prep time: 10 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 eggs
        •    2 tsps vegetable oil
        •    1/4 cup hoisin sauce
        •    600g pork and veal mince
        •    1/2 cup fresh breadcrumbs
        •    400g frozen garlic and ginger stir-fry vegetables
        •    2 sheets frozen ready-rolled puff pastry, partially thawed

    Method

    1. Preheat oven to 220ºC/200ºC fan-forced. Line a large baking tray with baking paper.

    2. Combine mince, hoisin sauce, breadcrumbs and 1 egg in a bowl. Season with salt and pepper.

    3. Lightly beat remaining egg. Cut 1 pastry sheet in half crossways. Shape one-quarter mince mixture into a 24cm-long sausage. Place along edge of 1 pastry sheet half. Brush opposite edge with egg. Roll up pastry to enclose filling. Cut in half. Place, seam-side down, on prepared tray. Repeat with remaining pastry, mince mixture and egg.

    4. Brush tops with egg. Bake for 20 to 25 minutes or until golden and puffed.

    5. Heat a wok over high heat. Add oil. Swirl to coat. Stir-fry vegetables for 2 minutes or until starting to soften. Add flavour sachet. Stir-fry for 2 minutes or until tender. Serve sausage rolls with vegetables.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/hoisin-pork-sausage-rolls/8cdf58f6-cb76-430a-84c9-7d441bbd1da4

    Baked Rigatoni with Eggplant and Sausage

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 55 minutes
        •    Yield: Serves 6-8

    Ingredients

        •    Kosher Salt
        •    1 pound rigatoni
        •    Extra-virgin olive oil
        •    1 large onion, chopped
        •    3 garlic cloves, chopped
        •    1 pound fresh mozzarella
        •    Freshly ground black pepper
        •    Leaves from 1 small bunch basil
        •    1 cup freshly grated Parmigiano-Reggiano
        •    6 links fennel pork sausage (about 3/4 pound)
        •    1 large eggplant (about 1 1/2 pounds), cut into 1-inch pieces
        •    1 large can (28 ounces) peeled whole tomatoes, preferably San Marzano

    Method

    1. Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13-inch glass or ceramic baking dish.

    2. Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.

    3. Turn the heat down to medium. Add a generous 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.

    4. Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. Dump the whole can of tomatoes and their juices into a bowl and crush the tomatoes with your hands to break them up; add that to the pan with the basil and cook it down until pulpy and relatively thick. This will take about 15 minutes.

    5. By this time your pasta water will be boiling. Add the rigatoni, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.

    6. Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.



    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.com/recipes/tyler-florence/baked-rigatoni-with-eggplant-and-sausage-recipe-1946395

    Oven-Baked Ratatouille & Sausages

    Roast onions, courgettes and red peppers, then serve in a tomato sauce alongside juicy pork sausages.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 4

    Ingredients

        •    3 tbsps olive oil
        •    8 large pork sausages
        •    2 garlic cloves, crushed
        •    400g can chopped tomato
        •    1 onion, cut into 16 wedges
        •    3 courgettes, cut into bite-sized pieces
        •    1 red pepper, cut into bite-sized pieces

    Method

    1. Heat oven to 220C/200C fan/gas 7. Place the onion, courgettes and red pepper in a baking dish, large enough to fit them in a single layer. Drizzle over 2 tbsp of the olive oil and season. Cook in the oven for 20 mins.
    2. Meanwhile, heat the remaining olive oil in a frying pan and cook the sausages for about 5 mins until lightly browned on all sides.
    3. Stir the garlic and chopped tomatoes into the veg, season again, then place the sausages on top and return to the oven to cook for a further 20 mins until the vegetables are tender.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/oven-baked-ratatouille-sausages

    Salisbury Steak Meatballs

    Salisbury steak meatballs are like comfort food heaven. Juicy homemade meatballs are simmered in a homemade salisbury steak sauce. Serve them over rice or mash potatoes for the ultimate weeknight dinner!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 4


    Ingredients

        •    2 tbsps butter
        •    1 cup onions diced
        •    2 cups mushrooms sliced

     

    Meatballs:

        •    1/3 cup milk
        •    salt and pepper to taste
        •    1.5 pounds ground beef
        •    1/3 cup Italian breadcrumbs
        •    1/4 cup parmesan shredded
        •    1/4 cup parsley fresh, chopped


    Sauce:

        •    1 tbsp flour
        •    1/2 can water
        •    1 1/2 tsp dijon
        •    2 tbsps ketchup
        •    10 oz beef broth
        •    1/2 tsp garlic powder
        •    2 tsps Worcestershire sauce
        •    1 tbsp parsley fresh, chopped


    Method

    1. In a large saucepan, saute onions in butter until transluscent, about 5 minutes. Add mushrooms and saute an additional 5 minutes.

    2. In a medium bowl, mix the ingredients for the meatballs until just combined. Create approximately 24 meatballs (1 1/2 tablespoons each). Place into saucepan to brown.

    3. Meanwhile in a small mixing bowl, whisk together the ingredients for the sauce. Pour sauce over the meatballs.

    4. Bring the pan to a boil then reduce heat and simmer uncovered for 10 minutes to reduce.

    5. Place lid on the pan and simmer for an additional 20 minutes before serving.



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

    Chicken Adobo

    Chicken Adobo is probably one of the most well-known Filipino dishes, and rightfully so. Meat is simmered in a rich broth of stock with soy sauce and vinegar for a tangy and salty braise.

    Prep Time

        •    Prep time: 25 minutes, plus overnight brining
        •    Cook time: 1 hour and 45 minutes
        •    Yield: Serves 4-6


    Ingredients

    For the Brine:

        •    1 cup kosher salt
        •    1 cup light brown sugar
        •    16 cups cold water, divided
        •    ½ cup calamansi juice, or lime juice


    For the Adobo:

        •    2 bay leaves
        •    ½ cup soy sauce
        •    ¼ cup vegetable oil
        •    12 cups chicken stock
        •    ¼ cup all-purpose flour
        •    16 garlic cloves, peeled
        •    ¾ cup Datu Puti vinegar
        •    Steamed rice, for serving
        •    1 stick unsalted butter, softened
        •    6 chicken legs, thighs and drumsticks separated


    Method

    1. Make the brine: In a large pot, heat 4 cups of the water with the salt, brown sugar and calamansi juice over high heat. Cook until the salt and sugar have dissolved, 1 to 2 minutes, then remove from the heat and add the remaining 12 cups of cold water to cool the brine.

    2. Make the adobo: Place the chicken thighs and drumsticks in the cooled brine. Cover with a lid or plastic wrap and refrigerate overnight.

    3. The next day, remove the chicken from the brine and pat dry. Discard the brine, clean the pot and return it to the stovetop. Add the oil and heat over medium-high heat. Working in batches, sear the chicken, turning as needed, until golden brown, 5 to 7 minutes per batch, then transfer to a plate.

    4. Once all the chicken is seared, add the garlic and cook until lightly golden, 1 to 2 minutes. Slowly add in the chicken stock, using a wooden spoon to scrape off any of the fond on the bottom of the pan. Add the seared chicken with the vinegar, soy sauce and bay leaves, then bring to a simmer.

    5. Cook, uncovered, until the stock has reduced slightly and the chicken is fall-off-the-bone tender, 1½ hours. Transfer the chicken to a large bowl and discard the bay leaves.

    6. In a small bowl, combine the flour and butter. Using your hands, mix together until a thick paste forms. Working with a tablespoon at a time, whisk the flour mixture into the simmering liquid until it is incorporated, adding body to the broth. Ladle the broth over the chicken, then serve with rice.



    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/chicken-adobo-recipe-filipino