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    Recipes — kid friendly

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    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

    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

    Ingredients

        •    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

    Method

    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

      Paprika Pork Sliders with Quince Aïoli & Fennel Slaw

      These mini pork tenderloin buns are a little taste of Spain with smoked paprika and membrillo mayonnaise, served up with a crunchy slaw

      Prep Time

          •    Prep time: 15 minutes
          •    Cook time: 30 minutes
          •    Yield: Serves 4

      Ingredients

          •    2 ½ tbsps olive oil
          •    5 tbsps mayonnaise
          •    2 tbsps quince paste
          •    3 garlic cloves, crushed
          •    ½ red onion, very finely sliced
          •    12 mini burger buns or rolls, halved
          •    1 fennel bulb, quartered then very finely sliced
          •    400g / 14 oz piece of pork tenderloin trimmed of any sinew
          •    1 tbsp hot smoked paprika (reduce to ½ tbsp if you like it too hot)
          •    3 sweet pickled cucumber, finely chopped, plus 2 tbsps pickle juice

      Method

      1. Heat oven to 200C/180C fan/gas 6. Mix the paprika, 2 of the garlic cloves, 1 1 /2 tbsp oil and some seasoning. Rub all over the pork, then place on a baking tray lined with baking parchment. Pop in the oven for 15 mins, then turn the loin over and roast for a further 12-15 mins until cooked through.
      2. To make the slaw, mix the fennel, onion, pickle and juice, and remaining oil with some seasoning. Can be made a few hours ahead and chilled.
      3. For the aïoli, whizz the quince paste in a food processor with the mayo and remaining garlic. Remove the pork from the oven and leave to rest for 5 mins before slicing. To serve, spread a little aïoli in each roll and pile in the meat and slaw. Serve any extra slaw on the side, if you like



      This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/paprika-pork-sliders-quince-aioli-fennel-slaw

      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


      Ingredients

      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)


      Method

      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

      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/