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    Recipes — kid friendly

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    Candied Kielbasa

    Kielbasa, also called kielbasy or Polish sausage, is a spicy sausage usually made with pork (though beef is sometimes added). It comes in chunky links, and is sold precooked. I haven't met anyone yet who didn't like this dish. I even like it and I really don't care for kielbasa that much! Another bonus is that it is easy to make, and is yet another recipe for your slow cooker.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 1 hour
        •    Yield: Serves 8

    Ingredients

        •   1 cup packed brown sugar
        •   1/2 cup ketchup
        •   1/4 cup prepared horseradish
        •   2 pounds kielbasa sausage, sliced thin

    Method

    In a slow cooker combine the sugar, ketchup and horseradish. Add the sausage, and mix well. Cook on High until it starts to boil. Reduce heat to Low, and cook until sauce thickens, about 45 minutes to 1 hour.



    This great family recipe is thanks to All Recipes at https://www.allrecipes.com/recipe/14809/candied-kielbasa/?internalSource=hub%20recipe&referringId=16546&referringContentType=recipe%20hub&clickId=cardslot%204

    Spicy Lamb and Feta Flatbread with Grilled Lemon and Arugula

    Chef Renee Scharoff is what we call an #ownyourparty expert. These lamb and feta flatbreads are proof!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 24

    Ingredients

        •   1.5 pounds ground Australian lamb
        •   1 med to large onion, sliced
        •   3-4 cloves of garlic, diced
        •   Extra virgin olive oil
        •   Salt and pepper to taste
        •   1 tbsp of ground cumin
        •   1 tbsp of cumin seeds toasted
        •   1 tbsp chili flakes (or to taste)
        •   1 tbsp of cumin seeds toasted
        •   1 large lemon, sliced thin and grilled
        •   6-8 whole wheat tortilla wraps
        •   1 lb good quality Greek feta cheese crumbled
        •   2 cups arugula

    Method

    1. To prepare: Sweat the onions and garlic in olive oil. Lightly toast the cumin seeds. Cook the ground lamb with cumin, cumin seeds and chili flakes. Grill the lemons and cut into small pieces. Salt and pepper to taste. Mix all of the above together.
    2. To cook: Lightly oil a pan and heat to med high. Toast the whole wheat tortilla wrap in the pan until one side is golden brown. Crumble 1/3 to ¼ of the feta and add to the tortilla while it is still in the pan. Add 1/3 to ¼ of the warm lamb mixture on top of the feta. Add the other tortilla wrap and gently press down. Flip once so both sides are golden brown and lightly crispy. Repeat for remaining wraps, dividing the lamb and feta among them.
    3. To serve: Cut into bite sized pieces, 10-12 slices per flatbread. Sprinkle arugula on top and serve.
    4. Lightly toast the cumin seeds
    5. Cook the ground lamb with cumin, cumin seeds and chili flakes
    6. Grill the lemons and cut into small pieces
    7. S&P to taste
    8. Mix all of the above together
    9. Lightly oil a pan and heat to med high
    10. Toast the whole wheat tortilla wrap in the pan until one side is golden brown
    11. Crumble 1/3 to ¼ of the feta and add to the tortilla while it is still in the pan
    12. Add 1/3 to ¼ of the warm lamb mixture on top of the feta
    13. Add the other tortilla wrap and gently press down
    14. Flip once so both sides are golden brown and lightly crispy
    15. Repeat for remaining wraps, dividing the lamb and feta among them
    16. Cut into bite sized pieces, 10-12 slices per flatbread
    17. Sprinkle arugula on top, serve



    This great family recipe is thanks to True Aussie Beef and Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/holiday-recipes/spicy-lamb-and-feta-flatbread-with-grilled-lemon-and-arugula/

    Baked Fillet of Huon Atlantic Salmon with a Pastrami Rub

    This recipe from Terry Clark at Monty’s on Montpelier will give you and your friends a whole new flavour experience. The combination of brining, baking and the salty rub will leave you all wanting more and with it’s dark and moody colours provide a great centrepiece for the dinner table.

    Prep Time

        •    Prep time: 24 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 10

    Ingredients

        •   1 trimmed Huon Atlantic Salmon fillet, skin on, pin-bones removed
        •   For the brine
        •   3lt water
        •   70g salt
        •   70g raw sugar
        •   25ml white wine vinegar
        •   3 cloves garlic, peeled and crushed
        •   4 bay leaves
        •   4 sprigs thyme
        •   4 sprigs rosemary
        •   20 black peppercorns, crushed
        •   10 juniper berries, crushed
        •   1 orange, juiced
        •   For the pastrami rub
        •   10g sea salt flakes
        •   10g raw sugar
        •   2g ground ginger
        •   3g black peppercorns
        •   2g allspice
        •   6g coriander seeds
        •   3g chilli flakes
        •   2g garlic paste

    Method

    1. Bring the water with all the ingredients to the boil.
    2. Remove the brine from the heat and chill it in a refrigerator to below 4°C.
    3. Submerge the fillet of salmon in the cold brine for 24 hours in the refrigerator.
    4. Preheat your oven to 170 °C. Place an oven proof bowl half filled with water in the oven on the bottom rack, to moisten the air.
    5. Remove your salmon from the brine and pat dry with kitchen towel.
    6. Grind all the dry spice ingredients together to a coarse powder using a pestle & mortar or a spice grinder, then mix in your garlic paste.
    7. Brush the exposed flesh side of the salmon with Dijon mustard.
    8. Rub the pastrami spice mix in a fine even layer over the mustard coating the entire fillet.
    9. Cook the salmon on a baking tray, skin side down on a layer of greased parchment paper for 15 minutes.
    10. Remove the salmon from the oven and allow about 10 minutes to rest before serving.
    11. Transfer the salmon to a platter and shred the salmon into large chunks with a fork and serve with sliced rye bread or toasted sour dough, fermented red cabbage, pickled onions & watercress mayonnaise.

    12. Fermented Red Cabbage:
      1 Red cabbage, dark outer leaves removed
      1 Tablespoon sea salt (crushed)
      5g Juniper berries (crushed)
      1 Tablespoon caraway seeds (crushed)

      Cut the cabbage into quarters, remove the centre core and slice the inner leaves horizontally as fine as possible. In a large bowl, toss the shredded cabbage with the salt, cover the bowl with cling film and let it sit for about two hours.

      Mix in the juniper berries and caraway seeds, then place everything including any liquid at the bottom of the bowl into a fermenting vessel (a sterilized jar or bucket).

      Use your fist to press down on the cabbage hard, squeezing as much liquid out of the leaves as possible. Repeat the process a few more times over the next hour or so in order to get the liquid level up high enough to cover the cabbage completely. This provides an anaerobic environment where the fermentation can take place.

      If you can’t get the liquid level up high enough, add some filtered mineral water to cover the cabbage by at least 1cm and mix the water through the cabbage.

      Place a weight on top by using a clear plastic bag filled halfway with water and tied near the top, allowing the bag to remain loose.

      You can place that loose bag of water into your fermenting vessel, as it settles it’ll take the shape of the jar or bucket. This way a seal is made around the edge to keep oxygen and other potential contaminants out. Now let it sit at room temperature for about two weeks.

      Once it gets a nice tangy flavour, store the fermented cabbage in the refrigerator in sealed jars.

    13. Watercress Mayonnaise:
      150g home made mayonnaise or good quality whole egg mayonnaise
      75g picked watercress leaves
      15g freshly grated horseradish or good quality creamed horseradish
      ½ lemon, juiced
      Salt to taste

      Blend the mayonnaise, watercress, horseradish, lemon juice together.

      Season to taste.

    14. Pickled Onions:
      CURING
      1kg x pickling onions, peeled
      1lt x water
      200g x salt

      Boil the water and salt, whilst hot, pour the salted water over the peeled onions, place a weight on the onions to submerge them and leave them covered with cling film at room temperature for two days.

      PICKLING BRING
      500ml white wine vinegar
      500ml water
      300g sugar
      1 cinnamon stick
      5 bay leaves
      4 star anise
      10 crushed peppercorns
      10 crushed coriander seeds
      10 crushed juniper berries

      Drain onions and wash of salt.

      Boil all ingredients together, then pour hot liquid over onions, allow pickling for a minimum of three weeks.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/baked-fillet-huon-atlantic-salmon-pastrami-rub/

    Baked Chicken Breasts Stuffed with Sage-Pecan Pesto and Feta

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 4

    Ingredients

        •   4 boneless, skinless chicken breasts
        •   1/4 cup Sage-Pecan Pesto (you could make this with purchased basil pesto if you don't have fresh sage)
        •   1/4 cup crumbled feta (packed)
        •   1/4 cup Almond Meal (can also use bread crumbs)
        •   1/4 cup parmesan cheese
        •   2 eggs, beaten

    Method

    1. Preheat oven to 350F. Spray a flat roasting pan with olive oil or nonstick spray. Trim all visible fat and tendons from chicken breasts, then put each chicken piece inside heavy plastic bag and pound with meal mallet until the chicken is 1/4 inch thick. (Don't worry if there are some ragged edges, you can tuck them in.) Lay chicken skin side down on cutting board.
    2. Put crumbled Feta and pesto in a small bowl and mix together with a fork. Divide pesto mixture evenly among four chicken breasts, then use a spoon to spread it over the chicken, not going completely to the edge or the stuffing will leak out. Roll up each chicken breast, starting with the smallest end and tucking in any ragged edges, then secure each piece with two toothpicks.
      Put beaten egg in one bowl and combine almond meal and parmesan in another. Dip each chicken piece first in egg, then in almond/parmesan mixture, turning over several times so chicken is well-coated.
    3. Place chicken pieces in baking pan and cook until chicken feels firm but not hard to the touch (about 40 minutes, but start checking a little sooner.) If desired, put chicken under the broiler for 3-4 minutes to brown the top. (I did broil the top a bit.) Serve hot.



    This great family recipe is thanks to Kick Hunger Recipes at http://kickhunger.blogspot.com/2015/08/how-to-baked-chicken-breasts-stuffed.html

    Teriyaki Chicken Zoodles

    One Pan Teriyaki Chicken Zoodles {Zucchini Noodles} is the perfect easy one pot weeknight meal! Best of all, it’s gluten free (paleo-friendly & low carb keto options) & takes only 30 minutes to make. So much healthier and better than takeout!

    This One Pot Teriyaki Chicken Zoodles recipe starts off with some tender chicken pieces and pineapple. They get cooked up in our go-to homemade teriyaki sauce that is deliciously sweet, tangy and savory.

    You can either choose to pour the chicken over the zucchini noodles raw, or toss them into the pan for no longer than 2 minutes, so they’re just tender but still firm.

    Be careful not to overcook the zucchini once you add them in or else they’ll get soft and mushy. I like mine with a slight crunch so I’ll usually leave them in the pan for just over a minute.

    Prep Time

        •    Prep time: 12 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 2-3

    Ingredients

        •  2 medium pieces boneless skinless, chicken breasts (about 2/3 lb) cut into strips or chunks
        •  salt and black pepper to taste
        • 
    2 tablespoons cooking oil olive or coconut oil for paleo
        • 
    5-6 medium zucchini cut into noodles using a spiralizer or a vegetable peeler
        • 
    1 cup chopped pineapple chunks fresh, frozen or canned - I used fresh - leave out for low carb and swap in broccoli instead
        •  Sauce
        • 
    1/4 cup low-sodium soy sauce gluten free tamari or coconut aminos for a paleo version
        • 
    2-3 tablespoons honey coconut sugar or low carb sweetener of your choice (depending on how sweet your preference is)
        • 
    3 tablespoons rice vinegar
        • 
    2 garlic cloves minced
        • 
    1/2 teaspoon grated ginger
        • 
    1 tablespoon corn starch or use arrowroot powder or tapioca starch for a paleo version
        • 
    2 tablespoons water plus more as needed to thin out sauce
        • 
    Salt black pepper and red pepper flakes to taste, optional

    Optional:

        • Green onions sliced thinly
        • Broccoli florets
        • Sesame Seeds

    Method

    1. In a small bowl, whisk together all the ingredients for the sauce.
    2. In a large bowl, season chicken with salt and pepper and drizzle 1-2 tablespoons of sauce over the chicken. Allow to marinate for 30 minutes.
    3. Heat cooking oil in a large skillet on medium high heat. Add chicken and cook until lightly brown, about 1-2 minutes. Add in the pineapple chunks and cook for another 1 minute, until slightly softened. Pour in the remainder of the sauce and turn the heat to high. Allow sauce to bubble and thicken while stirring - about 1-2 minutes - add more water a little at a time (only as needed if sauce is too thick). Season to taste with salt, black pepper and/or red chili flakes.
    4. *If cooking the zucchini noodles, add into pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.
    5. Remove from heat and drizzle extra sauce in pan over chicken and serve immediately. Garnish with green onions and sesame seeds if desired.
    6. For meal prep: Divide evenly into lunch containers. Store in fridge for up to four days.

    NOTES:

        •   Spiralize the zucchini before hand and store in an zip-top freezer bag in the fridge or the freezer
        •   Cook chicken the day before and store in the fridge
        •   Cut pineapples and store in the fridge the day before in an airtight container
        •   Make sauce ahead of time and store in an airtight container in the fridge
        •   *Do not overcook for longer than 2 minutes or else noodles will get too soft and mushy. You can also serve the chicken over raw zucchini noodles if desired.



    This great family recipe is thanks to Life Made Sweeter Recipes at https://lifemadesweeter.com/one-pot-teriyaki-chicken-zoodles/