• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Total
    Check Out Continue Shopping

    Recipes — oven baked

    Blog Menu

    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

    Ingredients

        •    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

    Method

    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

    Baked Rigatoni with Eggplant and Sausage

    Prep Time

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

    Ingredients

        •    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

    Method

    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

    Oven-Baked Ratatouille & Sausages

    Roast onions, courgettes and red peppers, then serve in a tomato sauce alongside juicy pork sausages.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 4

    Ingredients

        •    3 tbsps olive oil
        •    8 large pork sausages
        •    2 garlic cloves, crushed
        •    400g can chopped tomato
        •    1 onion, cut into 16 wedges
        •    3 courgettes, cut into bite-sized pieces
        •    1 red pepper, cut into bite-sized pieces

    Method

    1. Heat oven to 220C/200C fan/gas 7. Place the onion, courgettes and red pepper in a baking dish, large enough to fit them in a single layer. Drizzle over 2 tbsp of the olive oil and season. Cook in the oven for 20 mins.
    2. Meanwhile, heat the remaining olive oil in a frying pan and cook the sausages for about 5 mins until lightly browned on all sides.
    3. Stir the garlic and chopped tomatoes into the veg, season again, then place the sausages on top and return to the oven to cook for a further 20 mins until the vegetables are tender.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/oven-baked-ratatouille-sausages

      Curried Sausage Roll

      This is more than just your ordinary sausage roll. Be sure to make extra for tomorrow's lunch.

      Prep Time

          •    Prep time: 15 minutes
          •    Cook time: 40 minutes
          •    Yield: Serves 4


      Ingredients

          •    1 tsp turmeric
          •    300g veal mince
          •    300g pork mince
          •    20 curry leaves (optional)
          •    2 sheets puff pastry, partially thawed
          •    Mango chutney and mixed leaves to serve
          •    3 sage sprigs, leaves picked and chopped
          •    1 egg, lightly beaten, plus 1 yolk for egg wash
          •    2 tsps each nigella seeds, fennel seeds, cumin seeds and mustard seeds


      Method

      1. Preheat oven to 220°C. Line a baking tray with baking paper.

      2. Heat a small pan over medium heat. Add spices and, stirring often, toast for 1-2 minutes or until fragrant. Remove from pan and cool.

      3. To make filling, place mince, ¾ of the spices, sage and whole egg into a bowl. Season and combine well. Lightly beat remaining egg yolk in a separate bowl.

      4. Divide the filling between pastry sheets, forming a log along the bottom edge of each. Brush the far end with beaten yolk, then roll up to enclose. Place on tray then brush with more egg. Score pastry horizontally and scatter with curry leaves and remaining spice mix. Bake for 35 minutes or until crisp and golden.

      5. Cut each roll into two and serve with mango chutney and mixed leaves.



      This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/curried-sausage-roll/P9XDvvyT?r=recipes/collections/36porkmincerecipesforquickmidweekmeals

      Macadamia Crusted Barramundi with Pineapple Slaw Salad

      Need a vacation? This dish will take you there. Crunchy and sweet, the tropical flavors will be sure to please everyone in the family. Serve this Macadamia Crusted Barramundi with Pineapple Slaw over coconut rice or solo. It’s a quick and satisfying meal that’s a breeze to make on a week night.

      Prep Time

          •    Prep time: 20 minutes
          •    Cook time: 16 minutes
          •    Yield: Serves 4


      Ingredients

          •    1 egg
          •    1 lime
          •    2 tsps olive oil
          •    1/4 tsp cayenne pepper
          •    Salt and pepper, to taste
          •    3-4 pieces barramundi fillets
          •    1/2 cup panko breadcrumbs
          •    2 tbsps unsweetened coconut milk
          •    1 cup macadamia nuts, finely chopped


      For the Slaw:

          •    1 tbsp soy sauce
          •    1 tbsp sesame oil
          •    3 tbsps rice vinegar
          •    2 cups coleslaw mix
          •    1/4 cup green onion, diced
          •    1 handful chopped cilantro, stems removed
          •    1 cup canned or fresh pineapple, drained and diced


      Method

      1. Combine slaw mix, pineapple and green onion, cilantro, rice vinegar, sesame oil, soy sauce in a large bowl and set aside. Let flavors combine for about 20 minutes.

      2. Preheat the oven to 450 degrees F. Thaw the fish and rinse under cold water. Use paper towel to pat each fillet very dry.

      3. In a food processor, chop macadamia nuts until the consistency of bread crumbs. Mix together nuts, panko and cayenne pepper. In a separate small bowl whisk egg with coconut milk. Salt and pepper both sides of the barramundi fillets.

      4. Fill the bottom of a cast iron skillet with the olive oil and place on stovetop over med-high heat. Once the oil is heated up, dip fish in egg mixture then coat both sides with panko nut mixture. Place fish in hot skillet and cook 3 minutes on each side.

      5. Squeeze lime over the fillets and place cast iron skillet in the oven and bake for another 10 minutes or until firm.

      6. Once fish fillets are finished baking, plate the meal by adding a cup or two of the pineapple slaw salad to a plate and top with the macadamia crusted fish. Enjoy!



      This great family recipe is thanks to The-Better-Fish Recipes at https://www.thebetterfish.com/recipe/macadamia-crusted-barramundi-with-pineapple-slaw-salad/