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    Spaghetti & Meatballs

    Get everyone to help rolling meatballs and you'll soon have one supper on the table and another in the freezer.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 10


        •   8 good-quality pork sausages
        •   1kg beef mince
        •   1 onion, finely chopped
        •   ½ a large bunch flat-leaf parsley, finely chopped
        •   85g parmesan, grated, plus extra to serve if you like
        •   100g fresh breadcrumbs
        •   2 eggs, beaten with a fork
        •   olive oil, for roasting
        •   spaghetti, to serve (you'll need about 100g per portion)

    For the Sauce:

        •   3 tbsp olive oil
        •   4 garlic cloves, crushed
        •   4 x 400g cans chopped tomato
        •   125ml red wine (optional)
        •   3 tbsp caster sugar
        •   ½ a large bunch flat-leaf parsley, finely chopped
        •   few basil leaves (optional)


    1. First make the meatballs. Split the skins of 8 good-quality pork sausages and squeeze out the meat into your largest mixing bowl.
    2. Add 1kg beef mince, 1 finely chopped onion, ½ large bunch flat-leaf parsley, 85g grated parmesan, 100g fresh breadcrumbs, 2 beaten eggs and lots of seasoning. Get your hands in and mix together really well – the more you squeeze and mash the mince, the more tender the meatballs will be.
    3. Heat oven to 220C/200C fan/gas 7
    4. Roll the mince mixture into about 50 golf-ball-size meatballs. Set aside any meatballs for freezing, allowing about 5 per portion, then spread the rest out in a large roasting tin – the meatballs will brown better if spaced out a bit.
    5. Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.
    6. Meanwhile, make the sauce. Heat 3 tbsp olive oil in your largest pan. Add 4 crushed garlic cloves and sizzle for 1 min.
    7. Stir in four 400g cans chopped tomatoes, 125ml red wine, if using, 3 tbsp caster sugar, ½ a large bunch flat-leaf parsley and seasoning. Simmer for 15-20 mins until slightly thickened.
    8. Stir in a few basil leaves, if using, spoon out any portions for freezing, then add the cooked meatballs to the pan to keep warm while you boil the spaghetti (you'll need about 100g per portion).
    9. Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extra parmesan and a few basil leaves, if you like.

    TIP: To freeze together, mix the roasted meatballs into sauce and freeze in portions. Defrost thoroughly overnight in the fridge, then heat in a covered pan until the sauce and meatballs are piping hot.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/453623/spaghetti-and-meatballs

    Kofta Kebabs

    These kebabs have 6 different kinds of spices; the first time I smelled them I knew immediately that I had to find the recipe. The most affordable way to purchase the spices is in bulk at either a health food store or an Asian or Middle-Eastern market. They are very good! Serve with yogurt, flat bread, lettuce, tomato and cucumber.

    Prep Time

        •    Prep time: 45 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 28


        •   4 cloves garlic, minced
        •   1 teaspoon kosher salt
        •   1 pound ground lamb
        •   3 tablespoons grated onion
        •   3 tablespoons chopped fresh parsley
        •   1 tablespoon ground coriander
        •   1 teaspoon ground cumin
        •   1/2 tablespoon ground cinnamon
        •   1/2 teaspoon ground allspice
        •   1/4 teaspoon cayenne pepper
        •   1/4 teaspoon ground ginger
        •   1/4 teaspoon ground black pepper
        •   28 bamboo skewers, soaked in water for 30 minutes


    1. Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
    2. Preheat an outdoor grill for medium heat, and lightly oil grate.
    3. Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.

    This great family recipe is thanks to allrecipes Recipes at https://www.allrecipes.com/recipe/106030/kofta-kebabs/

    Huon Salmon Chowder (for winter)

    What winter be without a delicious hearty chowder?!
    Our Huon Salmon chowder will warm your insides all the way through and wrap you up like a warm hug.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •   2 x 180g Huon Salmon Portions (cut into chunks)
        •   100g Bacon rashers, or one thick piece, diced
        •   1 tbsp Olive oil
        •   1 Brown onion, finely diced
        •   2 Stalks celery, finely diced
        •   2 Stalks of thyme
        •   1 litre Milk
        •   4 Floury potatoes, peeled and roughly chopped


    1. In a medium sized sauce pan, cook the diced bacon over medium heat until golden and crispy. Removed with a slotted spoon and set aside.
    2. In the saucepan there should be some rendered bacon fat, cook the salmon in this until golden, then remove and set aside. Add the olive oil to the saucepan, then cook the onion and celery gently until softened, you don’t want any colour here.
    3. Add the thyme, then pour in the milk and add the potatoes. Bring to a boil, then reduce hat and gently simmer until the potatoes are really soft and falling apart. This will thicken the soup. Flake the cooked salmon and add half of the salmon and the bacon to the soup. Set some of the crispy golden edges of the salmon aside to use as a garnish.
    4. Bring the soup to a boil, then remove from heat and serve.  Sprinkle each soup with the reserved salmon.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-salmon-chowder/

    No Peek Chicken

    Don't let the title tempt you into peeking at this chicken while it's cooking. Covering it while baking let's it capture all of the steam and cook the rice and chicken together. It's a quick and easy dinner that will keep you coming back for more. 

    Looking for a good chicken thigh recipe? These Garlic Butter Baked Thighs are AMAZING.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 1 hour and 20 minutes
        •    Yield: Serves 4


        •   Cooking spray
        •   2 c. long grain rice
        •   1 (10.5-oz.) can cream of chicken soup
        •   (10.5-oz.) can cream of mushroom soup
        •   1 c. water
        •   1 tsp. dried oregano
        •   4 boneless skinless chicken breasts
        •   Kosher salt
        •   Freshly ground black pepper
    1 (1-oz.) package onion soup mix
        •   Freshly chopped parsley, for garnish


    1. Preheat oven to 350° and grease a 9”-x-13” baking pan with cooking spray. In a large bowl mix together rice, soups, water, and oregano then pour into baking dish.
    2. Season chicken with salt and pepper then place on top of rice mixture. Sprinkle onion soup mix over chicken then cover with aluminum foil and bake 1 hour and 15minutes, or until chicken is cooked through and rice is tender.
    3. Garnish with parsley before serving.

    This great family recipe is thanks to Delish Recipes at https://www.delish.com/cooking/recipe-ideas/a23871458/no-peek-chicken/

    Seared Pork Chops with Poblano Peperonata

    A sautéed mix of peppers spiked with vinegar adds instant interest to the pork. We use a tricolored peperonata, a sautéed mix of peppers spiked with vinegar, for the pork chops, and cook the vegetables until just slightly firm for great texture. Skip the poblano and use just the bell peppers if you like. Serve the pork chops with steamed rice or canned black beans simmered with a little onion, garlic, and smoked paprika.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •   5 teaspoons olive oil, divided
        •   4 (6-oz.) bone-in center-cut pork loin chops
        •   3/4 teaspoon kosher salt, divided
        •   1/2 teaspoon black pepper
        •   1 cup sliced red onion
        •   5 garlic cloves, thinly sliced
        •   1 poblano chile, seeded and thinly sliced (about 3/4 cup)
        •   1 red bell pepper, seeded and thinly sliced (about 1 1/2 cups)
        •   1 yellow bell pepper, seeded and thinly sliced (about 1 1/2 cups)
        •   3 tablespoons chopped fresh flat-leaf parsley
        •   3 tablespoons red wine vinegar
        •   2 tablespoons capers, rinsed and drained
        •   1/4 teaspoon crushed red pepper


    1. Heat 1 1/2 teaspoons oil in a large skillet over high. Sprinkle pork with 1/2 teaspoon salt and black pepper. Cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.
    2. Reduce heat to medium-high. Add remaining 3 1/2 teaspoons oil, onion, garlic, poblano, and bell peppers to pan; cook 4 minutes or until tender, stirring occasionally. Increase heat to high. Stir in remaining 1/4 teaspoon salt, parsley, and remaining ingredients; cook 1 minute or until liquid is reduced by half. Serve pepper mixture with pork.

    This great family recipe is thanks to CookingLight Recipes at https://www.cookinglight.com/recipes/seared-pork-chops-poblano-peperonata