family favourites

Asian eggs

(300 grams) long-grain rice

(75 grams) unsalted peanuts

milliliters sunflower or peanut oil

eggs

coriander

Bean sprouts, chopped birdseye chilli & lime wedges to serve

tsp chilli flakes

tbs each chilli oil, olive oil, soy sauce

garlic clove, crushed

tsp grated ginger

tsp fish sauce

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Eat these family-friendly sausage rolls with a chutney or pickle. They make a great snack for a party buffet

Super sausage rolls

all-butter puff pastry

flour,

tbsp apple sauce, pickle

sausagemeat

egg, beaten

tsp sesame seeds

<a href="https://www.bbcgoodfood.com/content/test-best-rolling-pins">Roll out</a> the pastry to a 35 x 30cm rectangle on a surface lightly dusted with flour. Trim the edges neatly, then cut in half lengthways to form two long strips. Spread with a thin layer of the apple sauce, pickle or chutney, leaving a border along the edges.

Tip the sausagemeat into a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">large bowl</a>, add 3 tbsp cold water and squash together. Divide the mixture in two and mould each half into a cylindrical shape. Put each portion of meat into the middle of a pastry strip, leaving a border at either side. Brush the pastry border and the top of the sausage mix with the beaten egg. Fold one edge of the pastry over the meat and roll to encase, then use a fork to press the pastry edges together. Cut the sausage rolls into 5cm lengths and arrange on a lined baking tray. Chill for 20 mins. Can be made a day ahead or frozen for up to one month; to bake from frozen, add an extra 10 mins to the cooking time.

Heat oven to 200C/180C fan/gas 6. Brush the sausage rolls with the rest of the beaten egg and sprinkle with the sesame seeds or nigella seeds (if using). Bake for 30-35 mins until the pastry is deep golden. Transfer the sausage rolls to a wire rack and leave to cool for 10 mins.

Corned beef is delicious served warm with hot buttery mash, veggies and mustard, and equally good cold between two slices of bread (with a little relish or pickles)!

Traditional corned beef with mustard sauce and vegetables

kg corned beef silverside, fat trimmed, rinsed

brown sugar

40.00 ml white wine vinegar

bay leaves

cloves

black peppercorns

onions,

baby carrots, trimmed, peeled

red cabbage,

olive oil

butter, cubed

40.00 ml plain flour

milliliters cream

46.80 gm wholegrain mustard

40.00 ml finely chopped chives

sugar

This lemon and rosemary drizzle cake recipe has a lovely balance of citrus and herby flavours

Rosemary drizzle cake | Asda Good Living

butter, softened, plus extra for greasing

lemon juice (about 2-3 lemons)

caster sugar

Sprig rosemary

tbsp rosemary leaves

self-raising flour

plain flour

lemon, zest of

Pre-heat the oven to 180C/160C Fan/Gas 4. Grease a 20cm round, deep cake tin and line the base with baking paper.

For the drizzle, put the lemon juice, 100g of the sugar and the rosemary sprig in a small bowl. Leave it in a warm place so the flavours can infuse, stirring occasionally. The sugar should be dissolved by the time the cake is ready.

Meanwhile, put the rosemary leaves in a food processor with both flours. Whizz until the rosemary is cut into really tiny pieces.

Beat the butter and remaining 175g sugar together until light and creamy. Beat in the eggs, one at a time, beating well after each addition - add a spoonful of the rosemary flour with the last egg.

Fold in the rest of the flour and the lemon zest. Transfer to the cake tin and level the top. Bake for 45 minutes, or until the top springs back when lightly pressed and a skewer inserted in the middle comes out clean.

Remove the cake from the oven. Leave for 10 minutes, then pierce all over with a skewer - this will allow the drizzle to soak into the sponge. Remove the sprigs of rosemary from the drizzle, then spoon over the cake. Leave to cool in the tin.

This beef stew is full of goodness and immunity-boosting ingredients, such as ginger, garlic and sweet potato. It’s a feelgood recipe I love to make when I’m feeling a bit under the weather (or hungover!). Make it at the weekend then enjoy throughout the week.

Immune-boosting Slow-braised Beef

tbsp extra virgin olive oil

eggplant,

sea salt

eschalots, peeled, halved lengthways

large sticks celery, diced

garlic cloves, thinly sliced

4cm (1.5”) piece fresh ginger, peeled, sliced into thin strips

star anise

cinnamon

milliliters (1 cup) passata

milliliters (1½ cups) beef stock

1½ tbsp soy sauce

Chinese black vinegar*

(14 oz) sweet potato, peeled, chopped into bite-sized pieces

spring onion, to serve

green chilli,

coriander (cilantro) leaves, chopped, to serve

rice,

1.Preheat oven to 170°C (340°F), or 150°C (300°F) fan forced. Heat 1 tablespoon of oil in a large flameproof ovenproof dish with a lid over high heat. Cook eggplant, turning, for 2–3 minutes or until golden. Transfer to a plate and set aside for later. 



2.Heat another tablespoon of oil in the same pan over high heat. Season the beef with salt and then add to the hot pan. Spread out in the pan and leave to sear until golden on the one side, then turn and continue cooking for 2–3 minutes or until browned. Add the eschalots and allow them to sear and brown for 2–3 minutes also. Then add the celery, garlic, ginger, star anise and cinnamon and cook, stirring occasionally, for 2–3 minutes or until softened and fragrant. Add the tomato puree, stock, soy sauce, vinegar and sugar and bring to the boil. Cover and bake in preheated oven for 1 hour.



3.Add the sweet potato and eggplant to the beef, cover and return to the oven for a further 45 minutes or until sweet potato and beef are tender. 



4.Sprinkle beef with the spring onion, green chilli and coriander and serve with steamed rice.



NOTES - Otherwise known as chinkiang vinegar, you can find Chinese black vinegar from an Asian grocer. However, if you are unable to find it, substitute it with half balsamic and half white vinegar.

Hainanese chicken is one of the most classic Asian dishes out there but, if you’re doing things the traditional way, it can take a considerable time. Which is a shame on those busy weeknights when you want all the comfort it brings but don’t want to take a huge chunk out of your evening. So how can you enjoy the hawker classic… but make it easier? This one-pot, rice cooker recipe is the answer.

Easy One-Pot Hainanese Chicken Rice

jasmine rice

spring onions (scallions), trimmed,

ginger, skin-on

garlic cloves, finely chopped

chicken stock

chicken drumsticks

small skin-on boneless chicken thigh fillets

sambal oelek, to serve

cucumber,

Spring onion sauce:

spring onions (scallions)

tsp sea salt

vegetable oil

tsp sesame oil

1.Place the rice, spring onion, ginger, garlic and chicken stock in the bowl of a rice cooker. Nestle the chicken pieces into the rice. Close the lid and select the Automatic setting on the rice cooker, then press Start. Leave until the rice cooker automatic function finishes and the rice and chicken are cooked through.

2.For the spring onion sauce, use a mortar and pestle to bruise the spring onion and salt until it forms a rough paste. Place the vegetable oil and sesame oil in a small saucepan over high heat. Heat until a chopstick or wooden spoon placed in to the oil sizzles. Then carefully pour the hot oil over the spring onion paste. Stir until combined. Spoon out into a small serving bowl or dish.

3.To serve, transfer the chicken to a chopping board. Slice the thigh pieces. Serve with the rice, spring onion sauce, sambal oelek and cucumber.

NOTES -	We made this dish using the Panasonic 10-cup Rice & Multi Cooker SR-CN188WST.

- Sambal oelek is a spicy paste made from fresh red chillies. It’s available from the Asian aisle of most supermarkets or from an Asian grocer.

The crispiest, crunchiest, crackliest roast pork… with no overnight steps included! Get your pork fix quicker with my ultimate recipe. So. Darn. Good.

Chinese Crispy Roast Pork

pork belly,

Chinese 5-spice

salt e.g. table salt or kosher salt

toothpicks

hoisin sauce, to serve

mustard,

2.Use paper towels to completely dry off the skin of the pork belly.

3.Use the toothpicks to poke as many holes as possible into the skin of the pork belly. As the toothpicks go blunt, replace and use new ones.

4.Rub the meat side of the pork belly with the Chinese 5-spice and a little sprinkle of salt. Use paper towels to rub the spices off the top of the pork skin.

5.Fold a long piece of foil (or two pieces) so that you can form a wrap around the pork belly with about a 3cm height of foil above the pork belly. Now pour the salt over the skin so that it completely covers the whole top of the pork belly.

6.Carefully transfer the salt-covered pork to a baking rack placed on a baking tray. Roast for 2 hours.

7.Remove the pork from the oven. Turn the oven up to 250C/480F.

8.Remove the foil and the salt crust from the pork. Brush all the salt off the whole piece of pork. Dry the pork skin with paper towel. Place the pork back on the baking rack and roast for another 15-20 minutes or until the pork skin is completely puffed and crispy.

9.Remove the pork from the oven and rest for 10 minutes before cutting into bite-sized pieces. Serve with hoisin sauce and mustard for dipping

Raid the herb garden (or the fridge) to whip up this easy sauce that goes so well with steak.

Colin Fassnidge's skirt steak with salsa verde

tbs extra virgin olive oil

garlic cloves, crushed

thyme sprigs, leaves

rosemary sprig, leaves

1kg skirt steak

horseradish herbs

parsley

basil, leaves picked

mint, leaves

(60 milliliters) red wine vinegar

extra virgin olive oil

cornichons

capers

Dijon mustard

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A few prep steps, and then bung this one in the oven, put your feet up and let dinner do its thing. This Vietnamese curry recipe is kinda traybake, kinda casserole but all kinds of wonderful. Chicken and rice never tasted so good.

Vietnamese Chicken Curry Traybake &amp; Fried Rice

tbsp ginger

garlic cloves, finely grated

red onion,

1½ tbsp mild curry powder

peeled,

lemongrass

coconut milk

tbsp fish sauce

tsp sugar

Vietnamese fried rice

Chinese lap cheong sausage, sliced

brown onion, roughly chopped

peas

¼ tsp ground white pepper

1.Preheat the oven to 200°C/390°F. Place the rice and 2½ cups water into the bowl of a rice cooker. Press the button to start. Alternatively, add the rice to a medium-sized saucepan along with 2½ cups of water and place over medium heat. Cook for 10 minutes or until the rice is just tender but still a little firm. Then cover with a lid, turn the heat off and rest for 10 minutes to allow the steam to finish cooking the rice.

2.Add vegetable oil to a heavy based frying pan or casserole dish and place over high heat. Sprinkle chicken drumsticks generously with sea salt then add to the hot oil. Leave for 3-4  minutes to colour on one side, then turn over and leave for another 2 minutes. Add in the grated ginger and garlic, followed by the onion. Give everything a mix to combine all the flavours together. Sprinkle over the curry powder and mix again until just combined.

3.Add the carrots and the lemongrass to the pan. In a large bowl, mix together the stock, coconut milk, fish sauce and sugar. Pour the liquid mixture over the chicken. Bake in the preheated oven for 45 minutes or until the chicken is cooked and the vegetables are tender.

4.For the fried rice, place a wok or large frying pan over high heat, then add the vegetable oil. Add the sausage to the hot oil and cook for 2 minutes or until starting to colour. Now add the onions and stir-fry for another 2 minutes. Add the garlic and stir-fry for another half a minute. Then add the cooked rice to the wok and mix to combine. Pour in the fish sauce, then add the white pepper and peas, then stir-fry thoroughly. Transfer to a serving plate.

5.Remove the chicken from the oven and top with coriander leaves. Serve with the fried rice.

Tender, juicy chicken pieces and creamy potatoes marinated in Thai massaman make friends in this simple but rich-flavoured one-pan traybake recipe. And my new massaman curry paste makes it a time-saver – and game-changer! Serve it with some peanutty slaw for added freshness and you’ve got a filling and delicious weeknight meal.

Marion’s Massaman Roast Chicken Traybake

½ jar Marion’s Kitchen Thai Massaman Curry Paste

(7 fl oz) coconut milk

chicken Marylands,

brushed potatoes

sea salt and cracked black pepper, to season

(125 milliliters/4 fl oz) chicken stock

2.In a medium-sized mixing bowl, mix together the curry paste, coconut milk and fish sauce to a smooth mixture. Add the chicken pieces and ensure they are generously coated all over. Set aside for 5 minutes.

3.Line a deep baking tray or dish with baking paper and place the chicken pieces onto the tray.

4.Wash and remove any dirt from the potatoes, then cut them into thirds. Add them to the leftover marinade in the bowl and toss to coat. Surround the chicken with the potatoes. Pour chicken stock over the potatoes, then drizzle over any excess marinade. Place tray into oven and cook for 40 minutes.

5.Remove from the oven and scatter over coriander or mint, if using. Serve while warm with the crunchy peanut satay slaw.

This quick and tender stir-fry recipe blends Mongolian beef with chewy udon noodles for an Asian fusion dish the whole family will love. Perfect for midweek.

Mongolian Beef Udon Noodles

(10.5

onion,

4cm (1.5”) piece ginger, peeled, finely julienned

garlic cloves, roughly chopped

carrot

zucchini

(7 oz) packets shelf-ready udon noodles

soy sauce

oyster sauce

Chinese Shaoxing wine

spring onions (scallions),

Marinade:

½ tsp bicarbonate of soda (baking soda)

tsp cornflour (cornstarch)

1.Place a large pot of water over high heat and bring to the boil. In the meantime, place the beef and the marinade ingredients in a bowl. Mix until well combined.

2.Heat the vegetable oil in a wok over high heat. Pour in the oil. Add the onion and stir-fry for 1-2 minutes or until the onion is starting to colour. Add the beef and use a spatula to spread it out in the pan. Allow to sear for 2 minutes. Then stir-fry and allow to settle and sear again for another minute. Add the ginger, garlic, carrot and zucchini. Stir-fry until just combined. Turn the heat off while you prepare your noodles.

3.Place the noodles in your pot of boiling water. Use tongs to gently separate the noodles. As soon as they have come loose, use tongs to transfer the noodles to the pan with the beef. Turn the heat back on and add the soy sauce, oyster sauce and Chinese wine. Toss until everything is well combined and the sauce is shiny and thickened slightly. Toss through the spring onion. Remove from the heat and serve.

Dim sim is really popular here in Australia: it’s a Chinese-inspired dumpling made with meat and vegetables, and looks very similar to siu mai. Here’s how to make homemade dim sim from scratch – they’re worth every step of the process!

Top 31 family favourites recipes from across the web

The most viewed family favourites recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Asian eggs

Super sausage rolls

Traditional corned beef with mustar...

Rosemary drizzle cake | Asda Good L...

Immune-boosting Slow-braised Beef

Easy One-Pot Hainanese Chicken Rice

Chinese Crispy Roast Pork

Colin Fassnidge's skirt steak with ...

Vietnamese Chicken Curry Traybake &...

Marion’s Massaman Roast Chicken Tra...

Mongolian Beef Udon Noodles

Marion’s Best Dim Sim

Sweet and Tangy Chilli Jam | Marion...

Healthy bones lunchbox

Meaty pasta bake

Butter biscuits

Christmas butter biscuits

Sticky syrup pudding

Marion’s Best Chicken Schnitzel | M...

Easy fish & chips

Gennaro’s beef mince ragù

Spaghetti frittata

Mint choc chip whoopie pies

Sophie’s sardine puttanesca lasagne

Stuffed pancakes

Easy chicken curry

Peanut butter & banana yoghurt bark

Creamy Miso Tomato Chicken

Spring veg stew

Thai Beef Massaman Meatballs | Mari...

Top 31 family favourites recipes from across the web

The most viewed family favourites recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Asian eggs

Super sausage rolls

Traditional corned beef with mustar...

Rosemary drizzle cake | Asda Good L...

Immune-boosting Slow-braised Beef

Easy One-Pot Hainanese Chicken Rice

Chinese Crispy Roast Pork

Colin Fassnidge's skirt steak with ...

Vietnamese Chicken Curry Traybake &...

Marion’s Massaman Roast Chicken Tra...

Mongolian Beef Udon Noodles

Marion’s Best Dim Sim

Sweet and Tangy Chilli Jam | Marion...

Healthy bones lunchbox

Meaty pasta bake

Butter biscuits

Christmas butter biscuits

Sticky syrup pudding

Marion’s Best Chicken Schnitzel | M...

Easy fish & chips

Gennaro’s beef mince ragù

Spaghetti frittata

Mint choc chip whoopie pies

Sophie’s sardine puttanesca lasagne

Stuffed pancakes

Easy chicken curry

Peanut butter & banana yoghurt bark

Creamy Miso Tomato Chicken

Spring veg stew

Thai Beef Massaman Meatballs | Mari...

The most viewed family favourites recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine