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    Recipes — pan stir

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    Pork Sausage, Mushroom and Rocket Pasta

    A fresh and delicious meal can be enjoyed any day of the week - be inspired by this easy dinner that is on the table in minutes.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


        •    375g rigatoni pasta
        •    1 garlic clove, crushed
        •    shaved parmesan, to serve
        •    1/3 cup (80ml) dry white wine
        •    1/2 cup (125ml) thickened cream
        •    1 bunch rocket, trimmed, coarsely torn
        •    200g portobello mushrooms, thickly sliced
        •    4 pork sausages, skins removed, coarsely chopped


    1. Cook the pasta in a large saucepan of salted boiling water, following packet directions, until al dente. Drain well.
    2. Meanwhile, heat a large frying pan over high heat. Add the sausages and cook, stirring with a wooden spoon, for 5 minutes or until golden brown all over and cooked through. Transfer to a bowl.
    3. Add the mushrooms and garlic to the pan and cook, stirring, for 2 minutes or until mushrooms are tender. Add the wine and bring to the boil. Cook for 2 minutes or until reduced by half. Add the cream and bring to the boil. Cook for 2 minutes or until slightly thickened. Remove from heat. Add the sausage, pasta and rocket and gently toss to combine.
    4. Spoon pasta evenly among serving bowls. Top with parmesan and serve immediately.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/pork-sausage-mushroom-rocket-pasta/61ef28b7-ffae-44f1-9c03-e86777795606

    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


        •    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


    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

    Octopus and Bean Stew

    Serve up something a little different tonight with this Italian-inspired, totally gluten-free stew.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 1 hour
        •    Yield: Serves 4


        •    3 garlic cloves, crushed
        •    small basil leaves, to serve
        •    1 cup (35g) baby spinach leaves
        •    3 x 400g cans chopped tomatoes
        •    2 tbsps olive oil, pls extra to drizzle
        •    2 x 400g cans cannellini beans, rinsed, drained
        •    1kg whole octopus, tentacles attached, cleaned
        •    150g jap pumpkin, shaved into 1mm-thick slices using a mandoline
        •    1 long red chilli, finely chopped, plus extra finely chopped chilli to serve


    1. Heat half the oil in a large saucepan over medium-high heat. Add octopus, chilli and garlic, and cook, turning, for 2 minutes or until octopus is red. Add 1/4 cup (60ml) water, cover and bring to the boil. Reduce heat to low and simmer for 45 minutes or until octopus is tender.

    2. Remove octopus from pan, reserving cooking liquid, and set aside. When cool enough to handle, rub off skin using paper towel. Separate legs into groups and thickly slice the head. Set aside.

    3. Add tomato, beans and 1 cup (250ml) water to reserved liquid and place over high heat. Bring to the boil, reduce heat to medium and cook, stirring occasionally, for 10 minutes or until reduced slightly.

    4. Meanwhile, heat remaining 1 tbs oil in a frypan over high heat. Add octopus and cook for 3 minutes each side or until char marks appear. Keep warm.

    5. Add spinach and pumpkin to tomato mixture and stir until just tender. Divide among serving bowls and top with octopus. Drizzle with extra oil, season and scatter with basil and extra chilli to serve.

    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/octopus-bean-stew/uwNPBm2Y

    Pasta With Broccoli And Sausage

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 4


        •    3 large eggs
        •    3/4 tsp pepper
        •    1 garlic clove, minced
        •    3/4 cup whipping cream
        •    2 tbsps butter or margarine
        •    1 cup sliced fresh mushrooms
        •    1 cup grated parmesan cheese
        •    1 pound fresh broccoli, cut into flowerets
        •    1 (9-ounce) package refrigerated fettuccine
        •    1 pound reduced-fat smoked sausages, sliced


    1. Cook broccoli and fettuccine in boiling water to cover in a Dutch oven 4 minutes or until broccoli is crisp-tender; drain. Rinse with cold water; drain. Place in a large bowl.
    2. Melt butter in a large heavy skillet; add mushrooms and garlic, and saute 3 minutes or until tender. Add to fettuccine mixture.
    3. Brown sausage in skillet over medium-high heat, stirring occasionally, 5 minutes; drain and add to fettuccine mixture. Wipe skillet clean with a paper towel.
    4. Stir together eggs, whipping cream, and pepper in skillet until blended. Add fettuccine mixture; toss well. Cook over low heat, stirring constantly, 3 to 5 minutes or until thickened. Sprinkle with Parmesan cheese, and toss. Serve immediately.

    This great family recipe is thanks to myrecipes Recipes at https://www.myrecipes.com/recipe/pasta-with-broccoli-sausage

    Sweet Brown Sugar BBQ Meatballs

    Sticky glazed meatballs that are sweet, savory and just a little spicy.

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 30


    For the meatballs:

        •    1 egg
        •    salt and pepper
        •    1 pound ground beef
        •    2 cloves garlic, grated
        •    1/2 pound ground pork
        •    1/2 cup parmesan cheese
        •    1/2 cup Progresso™ Italian style panko bread crumbs

    For the sauce:

        •    chives for garnish
        •    1/2 cup BBQ sauce
        •    1/2 cup brown sugar
        •    2 tbsps chile flake (or to taste)


    1. Mix all of the meatball ingredients together and form your meatballs.

    2. Heat a large frying pan with a little oil and gently, one by one, add in the meatballs. After they cook for about 4 minutes, flip the meatballs and cook an additional 4 minutes. Once they're cooked on the outside, they should be a little less delicate. Making sure none are stuck to the bottom, start tossing them in the pan a little more to cook them evenly. Drain most of the fat, leaving a few tablespoons worth in the pan.

    3. Add 2 tablespoons of water to deglaze the pan, scraping up any stuck on pieces. Add the brown sugar, adding a little more water if it looks too dry. It should start to bubble and look like dark caramel.

    4. Remove from heat and add in the BBQ sauce. Stir well. Serve and top with the chives.

    This great family recipe is thanks to Betty Crocker Recipes at https://www.bettycrocker.com/recipes/sweet-brown-sugar-bbq-meatballs/5e524a11-47b4-42cb-ad39-eb426947f342