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    Recipes — appetizer

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    Spicy Meatballs

    These are great to make with the kids. Teach them about handling raw meat and using different flavours

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 6

    Ingredients

        •   500g minced chicken turkey, lamb, beef or pork
        •   1 medium onion
        •   2 garlic cloves, crushed or chopped
        •   2 tsp mild or medium curry powder
        •   2 tsp ground cumin
        •   1 tsp garam masala
        •   ½ tsp paprika or cayenne pepper
        •   2 tbsp fresh coriander, chopped
        •   1 egg, beaten
        •   50g fresh breadcrumb
        •   1 tbsp olive oil

    Method

    1. Heat oven to 180C/fan 160C/gas 4.
    2. Put the mince into the mixing bowl. Add the onions, garlic, curry powder, cumin, garam masala, paprika or cayenne pepper and coriander, then mix well. By adding these spices, you’ll get a delicious flavour without having to add any salt.
    3. Add the beaten egg and breadcrumbs, then mix again.
    4. Divide the meat mixture into 15-18 evensized pieces and shape into balls (they should be about the size of a walnut). Always wash your hands thoroughly after handling raw meat so you don’t transfer any germs that may be on the meat to other food or equipment.
    5. Heat the oil in the frying pan over a medium heat and add the meatballs using a spoon. Cook them for 5 mins, turning until golden brown. Remove from the pan and place them on to the tray. Bake in the oven for 15-20 mins.
    6. Remove from the oven. Remember to use oven gloves! Allow to cool slightly and serve with a fresh, crisp green salad, some pitta bread and tomato salsa.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/3428/spicy-meatballs

    Lamb Kebabs with Lentil Salad

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4

    Ingredients

        •   600g lamb eye of loin/backstrap
        •   1 x 400g can of lentils
        •   1 bunch mint, leaves picked
        •   ½ bunch parsley, shredded
        •   1½ red onion, finely diced
        •   2 tbsp pine nuts, toasted
        •   2 tbsp cranberries
        •   1 tbsp red wine vinegar
        •   2 tbsp extra virgin olive oil
        •   ¼ cup Greek yoghurt
        •   Sea salt to taste

    Method

    1. Cut lamb into 3cm cubes. Thread onto 8 skewers (4-5 pieces of lamb on each) and season with salt and pepper. Preheat barbecue char-grill plate or pan to moderately-hot. Cook kebabs on one side until moisture appears before you turn them. Cook for 2 mins on each side.
    2. In a medium sized bowl place lentils, mint, parsley, red onion, cranberries, red wine vinegar and olive oil. Mix well and season.
    3. Place the salad in a serving bowl and drizzle with the yoghurt. Serve the lamb with the salad.



    This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/lamb-kebabs-with-lentil-salad/

    Pork & Apple Sausage Rolls

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 6

    Ingredients

        •   1 leek
        •   1 Royal Gala apple
        •   4 sprigs of fresh thyme
        •   500 g minced pork
        •   ½ teaspoon mustard seeds
        •   500 g puff pastry
        •   1 large free-range egg

    Method

    1. Preheat the oven to 200°C/400°F/gas 6.
    2. Wash, trim and dice the leek, core and dice the apple, then pick the thyme leaves.
    3. Combine the pork, leek, apple, thyme leaves and mustard seeds in a bowl. Season and set aside.
    4. Roll out the pastry to 1cm thick and 34cm x 30cm. Halve lengthways and place a strip of mince down the centre of each.
    5. Brush the edges with beaten egg, roll up and seal. Brush with more egg, then cut each strip into 3 rolls.
    6. Score the tops and bake for 20 minutes, or until golden and cooked through.



    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/pork-recipes/pork-apple-sausage-rolls/

    Baked Chicken Wings

    Easy, crispy, and delicious. I normally serve with a side of rice, chicken gravy, and a vegetable or salad.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 1 hour
        •    Yield: Serves 2

    Ingredients

        •   3 tablespoons olive oil
        •   3 cloves garlic, pressed
        •   2 teaspoons chili powder
        •   1 teaspoon garlic powder
        •   salt and ground black pepper to taste
        •   10 chicken wings

    Method

    1. Preheat the oven to 375 degrees F (190 degrees C).
    2. Combine the olive oil, garlic, chili powder, garlic powder, salt, and pepper in a large, resealable bag; seal and shake to combine. Add the chicken wings; reseal and shake to coat. Arrange the chicken wings on a baking sheet.
    3. Cook the wings in the preheated oven 1 hour, or until crisp and cooked through.



    This great family recipe is thanks to allrecipes Recipes at https://www.allrecipes.com/recipe/187822/baked-chicken-wings/

    Cheese & Marmite sausage Rolls

    Love Marmite? We’re staking our bets on these being the best sausage rolls you’ve ever tasted. Cut them into mini portions as a canapé or keep them longer for a filling lunch

    Prep Time

        •    Prep time: 45 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves about 16

    Ingredients

        •   375g block all-butter puff pastry
        •   plain flour, for dusting
        •   2-3 tbsp Marmite, depending on how much you like it
        •   85g extra mature cheddar, grated
        •   400g sausagemeat or pork sausages (the best you can afford), skins removed and meat squeezed out
        •   1 egg, beaten

    Method

    1. Roll the pastry out on a lightly floured surface to a rectangle roughly A4 size (30 x 21cm). Drizzle and gently spread over half the Marmite and evenly scatter with two-thirds of the cheddar. Fold the two ends of the rectangle into the middle, then fold everything in half again so the pastry is like a book, then fold in half again so you have a tight block of pastry. Cover with cling film and put in the fridge for at least 10 mins.
    2. Tip the sausagemeat into a large bowl with the remaining Marmite and cheese and add 3 tbsp of cold water and squish or mix everything together.
    3. Roll out the pastry to a neat rectangle, roughly 35 x 30cm. Trim the edges with a knife so they are perfectly straight, then cut in half lengthways so you have two long strips. Divide the sausage mix in two and mould each half along the middle of each strip in a cylindrical shape, leaving a decent border at either side. Brush the border and top of the sausage mix with beaten egg and roll the pastry over to encase the sausage, tightly pressing both edges of pastry together by crimping or pressing down gently with a fork.
    4. Cut the sausage rolls into a length that suits. Place on a baking sheet and chill again for at least 20 mins or until ready to bake (chilling the pastry now will stop it from splitting as it cooks). Can be made up to a day ahead or frozen for a month. To cook from frozen, just add an extra 10 mins to the cooking time.
    5. Heat oven to 200C/180C fan/gas 6. Brush the sausage rolls liberally with egg and bake for 30-35 mins until the pastry is deep golden – don’t be scared to take them to the edge of dark golden and slightly charred around the edges. Lift from the tray to a rack immediately or they’ll stick to the tray and leave to cool for at least 10 mins then eat hot, warm or leave to go cold and pack into a lunchbox.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/cheese-marmite-sausage-rolls