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    Recipes — kid friendly

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    Bobby Flay's Meatball and Sauce Recipe

    With a combination of 3 meats in a homemade marinara sauce, these tender meatballs are full of savory flavor that will put any pasta dish over the top.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 20

    Ingredients

        •   1/2 pound ground beef
        •   1/2 pound ground pork
        •   1/2 pound ground veal
        •   2 large eggs lightly beaten
        •   1/4 cup Parmesan cheese
        •   4 cloves garlic finely chopped and sautéed
        •   1/4 cup breadcrumbs
        •   1/4 cup parsley finely chopped
        •   Salt and freshly ground pepper
        •   1 cup olive oil

    Homemade Sauce:

        •   2 tablespoons olive oil
        •   1 Spanish onion finely chopped
        •   4 cloves garlic finely chopped
        •   56 oz. canned plum tomatoes and their juice pureed in a blender
        •   1 bay leaf
        •   1 bunch parsley
        •   1 pinch red pepper flakes
        •   Salt and freshly ground pepper to taste
        •   6 basil leaves sliced into strips

    Method

    Meatballs:

    1. Combine all ingredients, (except the oil), in a large bowl until well-combined. Roll into 1+1/2 inch balls.
    2. Heat the oil in a large sautee pan or dutch oven over medium heat and add the meatballs. Let them fry, cooking on each side until lightly browned, but not cooked all the way through. About 10-15 minutes.
    3. Add the meatballs to tomato sauce and let them simmer on medium low heat for about 45 minutes.

    Homemade Sauce:

    1. In a medium saucepan, heat the olive oil on medium heat. Add the onions and garlic until they’re softened, about 5 minutes.
    2. Add the pureed tomatoes and juice, the bay leaf, parsley, red pepper flakes, salt, and pepper.
    3. Bring the sauce to a boil, reduce the heat back down to a light simmer, and add the meatballs.
    4. Cover the pot and let them simmer for 40 minutes.
    5. Remove the bay leaf and parsley prior to serving and mix in the basil. Serve, and enjoy!

    NOTES:

        •    Use enough oil to cover about 1/3 of the meatball. You can use less than the cup that is indicated in the recipe.

        •    You can substitute the veal and/or pork with ground beef or ground turkey if preferred.

        •    To serve with pasta, combined with 1 lb. of spaghetti. This is also great with a side of garlic bread!



    This great family recipe is thanks to The-Cozy-Cook Recipes at https://thecozycook.com/bobby-flays-meatball-recipe/

    Southern-Style Sausage Stew

    Dive into this hearty, herby and healthy recipe. The brown rice is great for keeping blood sugar levels steady, and it will also fill you up really well. Ripe, juicy tomatoes are bursting with vitamin C to keep the whole body ticking over, and the green pepper provides a dose of vitamin E, which helps your immune system stay strong. I've specified pork & oregano sausages here because they give the flavour a real boost. But, if you can't get hold of them, regular higher-welfare pork sausages are fine to use.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 2

    Ingredients

        •   olive oil
        •   4 higher-welfare pork & oregano sausages
        •   1 onion
        •   1 stick of celery
        •   1 green pepper
        •   2 cloves of garlic
        •   150 g brown rice
        •   1 teaspoon smoked paprika
        •   1 fresh green chilli
        •   1 organic vegetable stock cube or pot
        •   200 g ripe tomatoes
        •   1 tablespoon plain flour
        •   1 tablespoon red wine vinegar
        •   2 spring onions

    Method

    1. Fill a medium pan with salted water, place on a high heat and bring to the boil.
    2. Heat a splash of oil in a medium deep sided pan on a medium heat. Prick the sausages with a fork and and cook for 10 minutes, or until browned on all sides, turning regularly.
    3. Meanwhile, peel and trim the onion and celery. Halve and deseed the pepper, removing the core and stalk, then chop everything into 1cm chunks. Peel, crush and roughly chop the garlic.
    4. Add the rice to the boiling water and cook for 25 minutes, or until tender. Drain in a sieve, then tip back into the warm pan. Cover with a lid and set aside off the heat.
    5. When the sausages are nicely browned, remove from the pan. There should be a little fat left at the bottom of the pan. Add enough oil to make this up to 1 tablespoon, then add the vegetables, garlic and paprika.
    6. Halve, deseed and finely chop the chilli, then add to the pan. Cover with a lid and cook on a medium heat for 10 to 15 minutes, or until soft.
    7. Meanwhile, boil the kettle. Dissolve the stock cube in a jug with 350ml of boiling water. Roughly chop the tomatoes and put to one side.
    8. Sprinkle the flour over the veg, then stir before adding the tomatoes, vinegar, sausages and stock, then bring to the boil.
    9. Squash the tomatoes into the sauce with a wooden spoon, then simmer for 10 minutes, or until you have a nice thick sauce around the sausages.
    10. Meanwhile, trim and finely slice the spring onions. When the stew is ready, taste and season with sea salt and black pepper. Divide the stew and rice between plates, scatter with spring onions, then serve.



    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/sausage-recipes/southern-style-sausage-stew/

    Crispy Oven Baked Meatballs

    An authentic recipe for Italian meatballs that are oven baked with a secret tip to create crispy oven baked meatballs.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 12

    Ingredients

        •   2 lb ground beef
        •  
    1/2 cup breadcrumbs
        •  
    1/4 cup freshly grated Parmesan cheese
        •  
    1/4 cup milk any fat percentage works
        •  
    1 cup beef broth divided
        •  
    1 egg
        •  
    1/4 cup chopped parsley
        •  
    1 tablespoon minced garlic
        •  
    1/2 tablespoon kosher salt
        •  
    1/2 tablespoon pepper
        •  
    1 tsp oregano
        •  
    1/4 tsp crushed red pepper flakes

    Method

    1. Combine the ingredients except for the meat well, using only 1/4 cup of the beef broth. Add the meat and just combine. Do not over mix, but be sure seasonings are well dispersed.
    2. Coat a baking sheet with rimmed edges with non stick spray and roll meatballs into 1 inch circles. Pour reserved beef broth around meatballs and bake at 450 for 25 minutes.



    This great family recipe is thanks to A-Mind-Full-Mom Recipes at https://amindfullmom.com/the-worlds-best-meatballs/

    Duck Breast Burger (slider)

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 10

    Ingredients

        •   2 x Luv-a-Duck, Fresh Duck Breasts, skin removed
        •   2 slices white bread, diced
        •   1 small onion, diced
        •   ½ cup parsley, chopped
        •   ½ tsp fresh ginger, grated
        •   1 x pinch salt
        •   1 x pinch epper
        •   1 x pinch chilli flakes
        •   1 egg
        •   1 tbsp oil

    To Serve:

        •   10 mini brioche burger/slider rolls, warm
        •   3 tbsp Hoi Sin sauce
        •   1 cup kale coleslaw
        •   50g pickled ginger
        •   ½  Roasted red capsicum, cut into 10 pieces
        •   Japanese mayonnaise to garnish

    Equipment Required:

        •   Chopping Board
        •   Small Chef Knife
        •   Food Processor
        •   Non-stick frying pan
        •   Egg Lifter
        •   Bread Knife
        •   Spatula
        •   Tongs
        •   Serving Platter

    Method

    1. Lay the skinless fresh duck breasts onto a chopping board and chop into a small dice.
    2. Place the diced duck into the work bowl of a food processor and process to a coarse mince. Remove mince and set aside.
    3. Place the white bread, onion and parsley into the work bowl of the food processor and process until bread has a fine crumb.
    4. Return the duck mince to the food processor with the ginger, salt, pepper, chilli flakes and egg. Process until mixture is well combined.
    5. Shape duck mixture into golf ball sized mini burgers. Cover and chill until required.
    6. Heat a large non stick frying pan over a medium heat for 2 minutes, add the oil then cook the mini duck burgers 4 minutes on each side.
    7. To Serve, spread the base of each slider bun with a little Hoisin sauce, top each bun with a small mound of kale coleslaw, roasted red capsicum and pickled ginger. Top the salad with a cooked duck burger, garnish with a squeeze of Japanese mayonnaise and replace the crown of the burger. Serve warm.

    CHEF TIPS: This Burger is also delicious made into 4 large burgers. Mini Burgers maybe made well ahead of time, placed on a tray covered with baking paper, covered with cling wrap and frozen. Once frozen remove from tray and store in an airtight plastic container until required.

    Duck skin is delicious baked between two trays 200°C for 25 - 30 minutes until golden and crispy and served as a snack or garnish with Duck burgers.



    This great family recipe is thanks to Luv-a-Duck Recipes at http://www.luvaduck.com.au/recipes/view/duck-breast-burger-slider/31/

    Herby Sausages with Butter Bean Mash

    A comforting, hearty meal for two with herby sausages and butter bean mash. Just a few ingredients make up this midweek meal that takes just 10 minutes prep.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 2

    Ingredients

        •   3 tbsp olive oil
        •   4 pork & herb sausages
        •   8 spring onions, finely sliced
        •   2 x 400g cans butter beans, drained and rinsed
        •   1 fat garlic clove, finely grated
        •   1 large lemon, zested and juiced
        •   wilted greens, to serve

    Method

    1. Heat grill to high. Brush 1 tbsp oil over the sausages, and grill on a tray for 20 mins, turning regularly.
    2. Meanwhile, heat the rest of the oil in a saucepan over a low heat. Add most of the spring onion and cook for 5 mins until softened. Add the beans, garlic, and lemon zest and juice, cook for a few mins more, then gently mash with a potato masher to get a thick, creamy consistency. Season and cook for 5 mins more until warmed through. Scatter over the remaining spring onion and serve with the sausages and wilted greens.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/herby-sausages-butter-bean-mash