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    Hoisin Pork Sausage Rolls

    Just six ingredients is all you need for this speedy, budget - friendly sausage roll dinner!

    Prep Time:

        •    Prep time: 10 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    2 eggs
        •    2 tsps vegetable oil
        •    1/4 cup hoisin sauce
        •    600g pork and veal mince
        •    1/2 cup fresh breadcrumbs
        •    400g frozen garlic and ginger stir-fry vegetables
        •    2 sheets frozen ready-rolled puff pastry, partially thawed


    1. Preheat oven to 220ºC/200ºC fan-forced. Line a large baking tray with baking paper.

    2. Combine mince, hoisin sauce, breadcrumbs and 1 egg in a bowl. Season with salt and pepper.

    3. Lightly beat remaining egg. Cut 1 pastry sheet in half crossways. Shape one-quarter mince mixture into a 24cm-long sausage. Place along edge of 1 pastry sheet half. Brush opposite edge with egg. Roll up pastry to enclose filling. Cut in half. Place, seam-side down, on prepared tray. Repeat with remaining pastry, mince mixture and egg.

    4. Brush tops with egg. Bake for 20 to 25 minutes or until golden and puffed.

    5. Heat a wok over high heat. Add oil. Swirl to coat. Stir-fry vegetables for 2 minutes or until starting to soften. Add flavour sachet. Stir-fry for 2 minutes or until tender. Serve sausage rolls with vegetables.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/hoisin-pork-sausage-rolls/8cdf58f6-cb76-430a-84c9-7d441bbd1da4

    Fettuccine with Seared Scallops & Prosciutto

    Choose fat scallops for this speedy but smart pasta recipe- the ham wrappers will protect the tender shellfish and give an extra savoury hit

    Prep Time:

        •    Prep time: 15 minutes
        •    Cook time: 5-10 minutes
        •    Yield: Serves 2


        •    ¼ tsp thyme leaf
        •    6 scallops with corals
        •    zest of 1 lemon and juice ½
        •    4 garlic cloves, finely chopped
        •    6 slices prosciutto, halved lengthways
        •    175g fresh egg fettuccine or tagliatelle
        •    good handful chopped flat-leaf parsley
        •    4 tbsps dry white vermouth (we used Noilly Prat)
        •    3 tbsps extra virgin olive oil, plus extra for drizzling (optional)


    1. Cut the orange corals from the scallops and finely chop them. Halve the white scallops to make 2 fat pieces and roll them up in the strips of prosciutto.
    2. Cook the pasta in salted water following pack instructions – it should only take about 4 mins. Meanwhile, heat the oil in a large, deep sauté pan and sear the scallops for 1-2 mins, to brown the prosciutto and lightly cook the scallop inside. Lift from the pan onto a warm plate and leave to rest.
    3. Add the garlic to the pan juices and fry, stirring, until golden. Tip in the chopped corals and thyme, and stir-fry for a few mins more. Add the lemon zest, juice and vermouth, let it bubble down to at least half, then toss in the parsley. Drain the pasta and add to the pan with salt and plenty of black pepper, then toss to make sure the strands are well coated. Add the prosciutto-wrapped scallops and serve drizzled with a little extra oil, if you like.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/fettuccine-seared-scallops-prosciutto

      Baked Rigatoni with Eggplant and Sausage

      Prep Time

          •    Prep time: 20 minutes
          •    Cook time: 55 minutes
          •    Yield: Serves 6-8


          •    Kosher Salt
          •    1 pound rigatoni
          •    Extra-virgin olive oil
          •    1 large onion, chopped
          •    3 garlic cloves, chopped
          •    1 pound fresh mozzarella
          •    Freshly ground black pepper
          •    Leaves from 1 small bunch basil
          •    1 cup freshly grated Parmigiano-Reggiano
          •    6 links fennel pork sausage (about 3/4 pound)
          •    1 large eggplant (about 1 1/2 pounds), cut into 1-inch pieces
          •    1 large can (28 ounces) peeled whole tomatoes, preferably San Marzano


      1. Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13-inch glass or ceramic baking dish.

      2. Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.

      3. Turn the heat down to medium. Add a generous 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.

      4. Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. Dump the whole can of tomatoes and their juices into a bowl and crush the tomatoes with your hands to break them up; add that to the pan with the basil and cook it down until pulpy and relatively thick. This will take about 15 minutes.

      5. By this time your pasta water will be boiling. Add the rigatoni, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.

      6. Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.

      This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.com/recipes/tyler-florence/baked-rigatoni-with-eggplant-and-sausage-recipe-1946395

      Josh Hartnett's Pork Ramen

      This isn’t a dish for the faint-hearted, but the flavour that you get from carefully making all the different pieces of the puzzle and bringing them together in one beautiful bowlful is really mind-blowing. I hope you enjoy!

      Prep Time

          •    Cook time: 4 hours & 30 minutes, plus marinating
          •    Yield: Serves 6


          •    1 x marinated eggs
          •    1 x Ramen noodles, or 450g dried ramen noodles

      Pork Belly Chashu:

          •    10 g coarse kosher salt
          •    30 ml low-salt soy sauce
          •    20 g soft light brown sugar
          •    750 g higher-welfare pork belly , skin off

      Apple Soffritto:

          •    1 onion
          •    4 cloves of garlic
          •    1 tart green apple
          •    3 cm piece of ginger
          •    canola , or rapeseed oil

      Shoyu Tare:

          •    75 ml sake
          •    75 ml mirin
          •    100 ml low-salt soy sauce


          •    1 litre dashi
          •    1 litre quality organic chicken stock


          •    3 spring onions
          •    1 fresh red chilli


      1. The day before you’re going to cook, make the Marinated eggs and prep the pork. Sit the pork in a tray, sprinkle with the kosher salt and the sugar, drizzle over the soy, then rub all over. Cover and marinate in the fridge overnight.

      2. The next day, preheat the oven to 160ºC/325ºF/gas 3.

      3. Remove the pork from the marinade, brushing off the excess salt and sugar. Place in a snug-fitting roasting tray, cover with tin foil and roast for 4 hours, or until super-tender, reserving the fat from the tray.

      4. Meanwhile, make the Ramen noodles.

      5. For the apple soffritto, peel and very finely chop the onion, garlic, ginger and apple (discarding the core). Place in a pan with the oil on a low heat and fry gently for 45 minutes, or until softened but not coloured, stirring regularly, then remove from the heat.

      6. For the shoyu tare, pour the sake and mirin into a pan and bring to the boil on a high heat. Leave to bubble away for 4 minutes, then reduce the heat to low, add the soy and apple soffritto, cook for an additional 5 minutes, then remove from the heat.

      7. When you’re getting ready to serve, make your broth: bring the stock and dashi to the boil in a large pan, then simmer over a medium heat for 5 minutes. Put a pan of water on to boil for the noodles, then thinly slice the pork.

      8. Get yourself six warm bowls. Spoon 1 tablespoon each of the shoyu tare and reserved pork fat into the bowls, then divide up the broth. Cook the noodles in the pan of boiling water for 45 seconds (or according to the packet instructions), then remove, shaking off any excess water.

      9. Divide between the bowls, using chopsticks to separate, if needed. Top each bowl with slices of pork and a halved marinated egg. Trim and finely slice the spring onions and chilli (deseed if you like), and scatter over the top to finish.

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

        Pan-Seared Five-Spice Duck Breast with Balsamic Jus

        Prep Time

            •    Prep time: Refrigerate for at least 1 hour or up to 24 hours. Remove from the refrigerator 1 hour before cooking.
            •    Cook time: 20 minutes
            •    Yield: Serves 6


            •    1 tsp salt
            •    4 single duck breasts
            •    2 tsps five-spice powder
            •    2 tbsps balsamic vinegar
            •    1 tbsp extra-virgin olive oil
            •    grated peeled fresh ginger
            •    1/4 cup / 60 ml dry red wine
            •    1/2 tsp freshly ground pepper
            •    1 large garlic clove, finely chopped


        1. In a large, heavy self-sealing plastic bag, combine the garlic, ginger, five-spice powder, salt, and pepper. Add the duck breasts, seal, and refrigerate for at least 1 hour or up to 24 hours. Remove from the refrigerator 1 hour before cooking.

        2. Preheat the oven to 400°F/200°C/gas 6. In a large ovenproof sauté pan, heat the olive oil over medium-high heat until shimmering. Sear the duck breast, skin side down, for 5 minutes; turn and sear for 5 minutes on the other side. Transfer the pan to the oven and roast for 5 minutes for medium-rare. Transfer the duck breasts to a plate and keep warm.

        3. To make a balsamic jus, pour off the fat from the pan. Return the pan to medium-high heat, add the wine, and stir to scrape up the browned bits from the bottom of the pan. Cook to reduce the wine by half. Add the balsamic vinegar and cook to reduce for several more minutes.

        4. Cut the duck breasts into diagonal slices and serve drizzled with the balsamic jus.

        This great family recipe is thanks to epicurious Recipes at https://www.epicurious.com/recipes/food/views/pan-seared-five-spice-duck-breast-with-balsamic-jus-369209