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    Recipes — oven baked

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    Italian Pork Sausage Pasta Bake

    This flavoursome Italian pork sausages bake can be made ahead in preparation for those nights when you are short on time.

    Prep Time

        •    Prep Time: 10 minutes
        •    Cook Time: 35 minutes
        •    Yield: Serves 6

    Ingredients

        •    1 bunch fresh sage
        •    500g pork sausages
        •    2 garlic cloves, crushed
        •    2 tsps balsamic vinegar
        •    500g dried rigatoni pasta
        •    1 brown onion, finely chopped
        •    125ml (1/2 cup) dry white wine
        •    500g savoy cabbage, thinly sliced
        •    60ml (1/4 cup) extra virgin olive oil
        •    300ml light thickened cream for cooking
        •    90g (1 1/4 cups) parmesan, finely grated
        •    105g (1 1/2 cups) fresh courdough breadcrumbs

    Method

    1. Preheat oven to 210C/190C fan forced. Squeeze meat from casings into a bowl. Finely chop half the sage. Reserve remaining sage.
    2. Heat 1 tbs oil in a frying pan over medium heat. Cook onion, stirring, for 2 minutes or until soft. Add sausage meat. Cook, stirring with a wooden spoon to break up lumps, for 4 minutes. Stir in cabbage for 3 minutes or until starting to soften. Stir in chopped sage and garlic for 1 minute until aromatic. Add wine. Reduce heat to low and cook, covered, for 5 minutes. Add cream. Cook, covered, for 3 minutes or until cabbage is tender. Stir in vinegar. Season.
    3. Meanwhile, cook pasta in a saucepan of boiling salted water until al dente. Drain, reserving 2 tbs water. Return pasta and water to pan. Add sausage mixture and half the parmesan. Gently stir to combine. Transfer to a baking dish.
    4. Combine breadcrumbs, remaining parmesan, reserved sage and remaining oil in a bowl. Season. Toss to combine. Spread over pasta. Bake for 20 minutes or until golden.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/italian-pork-sausage-pasta-bake/3d17d918-7214-45f8-a080-c5dff19ff3cd

    Tandoori Salmon Portion, Spiced Rice and Cucumber Mint Salsa

    Salmon is such a versatile fish and spicing things up is a great way to get creative when you’re cooking it at home. This recipe is perfect for entertaining guests or even for a lazy night at home to warm things up!

    Prep Time

        •    Prep Time: 15 minutes
        •    Cook time: 8 minutes
        •    Yield: Serves 2


    Ingredients

        •    1/2 tsp salt
        •    1 tsp paprika
        •    1 tsp tumeric
        •    2 cloves garlic
        •    1/2 lime (juice)
        •    1 tbsp olive oil
        •    Tandoori marinade
        •    1 tsp ground ginger
        •    1 tbsp vegetable oil
        •    2 tsps cumin powder
        •    Cucumber mint salsa
        •    1 small tomato, diced
        •    2 tbsps mint, chopped
        •    1/2 cup natural yoghurt
        •    to taste salt and pepper
        •    1/4 tsp cayenne pepper
        •    2 Huon salmon portions
        •    1/2 small red onion, diced
        •    serveral nasturtium leaves (optional)
        •    1 lebanese cucumber, peeled and diced
        •    2 cups cooked spiced rice (rice cooked with Garam Masala)


    Method

    1. Pre-heat oven to 200°C.

    2. Combine the salsa ingredients, season and set aside.

    3. Combine all the tandoori ingredients in a blender and process until smooth. Marinade the salmon portions with this paste for at least 30 minutes in the refrigerator.

    4. Place the salmon portions onto an oiled oven-proof dish or onto a rack and bake at 200°C until just cooked.

    5. Present with the cucumber salsa, spiced rice and several nastursham leaves.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/tandoori-salmon-portion/

    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

    Chicken Parmesan

    This classic Italian comfort food combines juicy breaded chicken and tomato sauce, covered in melty cheese. So what takes our chicken Parm to the next level? A parm rind simmered in the tomato sauce for richness and an intense cheesy flavor. The finished dish is great on its own or served over pasta or on a hero roll.

    This dish is all about the layering: After nestling the seared chicken in half of the sauce, don't cover the entire breast when spooning the remaining sauce over top. You want some of that crust to maintain a crisp texture that will hold onto the melting cheese. Another tip: You can even prepare the dish the night before and refrigerate. The next day you'd just need to pop it in the oven and bake.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 1 hour & 20 minutes
        •    Yield: Serves 4-6


    Ingredients

    For the tomato sauce:

        •    2 tsps sugar
        •    ¼ cup olive oil
        •    1 tbsp sherry vinegar
        •    one 4-inch parmesan rind
        •    6 garlic cloves, thinly sliced
        •    1 medium onion, finely chopped
        •    pinch crushed red pepper flakes
        •    ¼ cup basil leaves, roughly chopped
        •    kosher salt and freshly ground black pepper, to taste
        •    one 28-ounce can whole peeled san marzano tomatoes, crushed by hand


    For the chicken parmesan:

        •    ½ cup flour
        •    tomato sauce
        •    3 eggs, beaten
        •    ⅓ cup canola oil
        •    2 cups dry panko
        •    2 tsps dried oregano
        •    Thinly sliced basil leaves, for garnish
        •    4 medium (2 pounds) chicken breasts
        •    8 ounces fresh mozzarella, thinly sliced
        •    ½ cup grated parmesan cheese, divided
        •    kosher salt and freshly ground black pepper, to taste


    Method

    1. Make the tomato sauce: In a medium saucepan, heat the oil over medium heat. Add the onion, garlic and crushed red pepper flakes, and cook, stirring frequently, until softened, 10 to 12 minutes. Add the tomatoes, basil, vinegar, sugar and Parmesan rind, and bring to a simmer. Lower the heat to medium low and cook, stirring occasionally, until slightly thickened, about 25 minutes. Discard the Parmesan rind and, using an immersion blender, blend the sauce until slightly smooth while retaining some texture. Season with salt and pepper to taste.

    2. Make the chicken Parmesan: In a small bowl, whisk together the panko bread crumbs with ¼ cup of the grated Parmesan and the dried oregano. Transfer to a shallow dish, such as a pie plate. Transfer the flour and the beaten eggs to shallow dishes as well, then line up the 3 dishes next to each other in the order of flour, eggs and bread crumbs.

    3. Season the chicken breasts with salt and pepper. One by one, dredge the chicken breasts in flour, followed by egg and panko, making sure to completely coat each breast. Place chicken breasts on a plate until ready to fry.

    4. Preheat the oven to 375° and spread half of the tomato sauce in a 9-by-13-inch baking dish, then set aside. In a 12-inch skillet, heat the canola oil over medium-high heat. Cook the chicken breasts, turning once, until golden brown, 5 minutes per side. Transfer the chicken to the prepared pan, then nestle them into the tomato sauce. Pour the remaining half of the tomato sauce over the middle of each breast, making sure to not completely cover all of the breasts with tomato sauce. Layer the mozzarella and sprinkle the remaining Parmesan on top.

    5. Bake until the chicken reaches an internal temperature of 165°, 25 to 30 minutes. Turn the oven to broil and bake until the cheese is bubbling and golden brown, 2 to 3 minutes more. Garnish with basil and serve.



    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/chicken-parmesan-recipe-easy-homemade-italian-food-chicken-recipes

    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/