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    Recipes — oven baked

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    Pork Sausage Rolls with Basil Tomato Sauce

    Get some pork on your fork now or bag a snag and freeze for later!

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 4


        •    1 tbsp olive oil
        •    1 tsp caster sugar
        •    2 medium tomatoes
        •    2 tbsps tomato paste
        •    8 thick pork sausages
        •    1 garlic clove, crushed
        •    1 celery stalk, finely chopped
        •    1 small red chilli, deseeded, finely chopped
        •    1/2 small leek, trimmed, washed, thinly sliced
        •    2 sheets frozen ready rolled puff pastry, partially thawed


    1. Preheat oven to 180°C/160°C fan-forced. Lightly grease a large baking tray. Cut pastry into quarters. Place pastry squares on a flat surface. Place 1 sausage on 1 pastry square. Roll up to enclose sausage. Press lightly to secure. Place, seam-side down, on prepared tray. Score pastry on top. Repeat with remaining pastry and sausages. Bake for 35 minutes or until pastry is golden and sausages cooked through.

    2. Meanwhile, cut a cross in base of each tomato. Place tomatoes in a heatproof bowl. Cover with boiling water. Set aside for 2 to 3 minutes or until skin lifts slightly. Drain. Peel and chop tomatoes.

    3. Heat oil in a saucepan over medium heat. Add leek and celery. Cook, stirring, for 5 minutes or until leek has softened. Stir in garlic and chilli. Cook for 1 minute or until fragrant. Add tomato, tomato paste and sugar. Cook, stirring occasionally, for 10 minutes or until thickened.

    4. Process tomato mixture until almost smooth. Stir in basil.

    5. Cut each roll into 3 pieces. Serve with basil tomato sauce.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/pork-sausage-rolls-basil-tomato-sauce/0686bb5a-be64-49e0-bf1d-0662d8912318

    Huon Smoked Salmon & Baby Baked Potatoes

    Delicious bite sized explosions of baked potato and crème fraiche. Perfect as a canape, appetizer or side dish.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 8-10


        •    1 tbsp olive oil
        •    150g crème fraiche
        •    1/2 tsp horseradish
        •    2 tbsps dill sprigs
        •    500g washed chat potatoes
        •    100g Huon Premium Cold Smoked Salmon, cut into strips


    1. Heat oven to 190C. Prick the potatoes with a fork, rub with the oil, then toss with salt. Arrange on a baking sheet and bake for 45 minutes, or until tender.

    2. In a small bowl add the crème fraiche and gently fold through the horseradish.

    3. Let the potatoes cool for 10-15 mins, then cut a small cross in the top of each pinch the base to open up the top of the potato.

    4. Add a teaspoon of crème fraiche mix to each. Arrange a strip of smoked salmon on top then add a sprig of dill.

    5. NOTES: Chopped chives instead of dill is also delicious.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-smoked-salmon-baby-baked-potatoes/

    Sausage-and-Cheese Frittata

    Prep Time

        •    Prep and cook time: 50 minutes
        •    Yield: Serves 6


        •    1/4 tsp salt
        •    8 large eggs
        •    1/3 cup milk
        •    1 tbsp butter
        •    1/2 tsp pepper
        •    1 (12 oz.) package ground pork sausages
        •    1 cup (4 oz.) shredded 2% reduced-fat Cheddar cheese


    1. Preheat oven to 350°. Brown sausage in a 10-inch ovenproof nonstick skillet over medium-high heat 10 minutes or until meat crumbles and is no longer pink; drain and transfer to a bowl. Wipe skillet clean.
    2. Whisk together eggs and next 3 ingredients until well blended.

    This great family recipe is thanks to My Recipes Recipes at https://www.myrecipes.com/recipe/sausage-and-cheese-frittata

    Snappy Chicken Wings

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    2 pounds chicken wings
        •    2/3 cup cayenne pepper sauce
        •    1 1/2 tsps ground cayenne pepper
        •    1/2 cup wish-bone chunky blue cheese dressing


    1. Preheat oven to 425°
    2. Cut tips off wings; cut wings in half at joint. Combine cayenne pepper sauce, Spread and ground cayenne pepper in bowl. Stir in wings until coated.
    3. Arrange wings in roasting pan or bottom of broiler pan, without the rack. Bake 1 hour or until wings are thoroughly cooked and crisp. Serve with Wish-Bone® Chunky Blue Cheese Dressing.

    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Snappy-chicken-wings-299505#recipeDirections

    Calamari, Chips and Tartare Sauce

    Try this baked, battered calamari with our secret ingredient of kiwifruit to bring out its natural sweetness.

    Prep Time

        •    Prep time: 55 minutes
        •    Cook time: 50 minutes
        •    Yield: Serves 4


        •    salad, to serve
        •    300g calamari rings
        •    2 eggs, lightly beaten
        •    olive oil cooking spray
        •    lemon wedges, to serve
        •    2 kiwifruit, peeled, mashed
        •    2/3 cup wholemeal plain flour
        •    1 cup fresh whole meal breadcrumbs
        •    400g red rascal potatoes, scrubbed, cut into 2cm-thick chips

    For the Tartare Sauce:

        •    2 gherkins, finely chopped
        •    1/2 cup reduced-fat plain yoghurt
        •    1 tbsp drained capers, finely chopped
        •    1 tbsp finely chopped fresh flat-leaf parsley leaves


    1. Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper. Place potato on 1 prepared tray. Spray with oil. Bake for 30 to 40 minutes or until golden and crisp.
    2. Meanwhile, place calamari rings and kiwifruit in a glass or ceramic bowl. Stir to combine. Cover and refrigerate for 20 minutes. Remove calamari from kiwifruit. Discard kiwifruit. Rinse under cold water. Place on a plate. Pat dry with paper towel.
    3. Place flour on a plate. Place egg in a shallow bowl. Place breadcrumbs on a plate. Dip 1 calamari ring into flour, shaking off excess. Dip in egg, then breadcrumbs. Place on remaining prepared tray. Repeat with remaining calamari, flour, egg and breadcrumbs. Spray with oil. Bake for 10 minutes or until golden and cooked through.
    4. Meanwhile, make tartare sauce: Place yoghurt, capers, gherkin and parsley in a bowl. Stir to combine. Divide calamari and chips between plates. Serve with tartare sauce, lemon wedges and salad.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/calamari-chips-tartare-sauce/3127f715-e613-44e1-9806-e88d99b14c18