Everyone loves Char Siu – or Chinese BBQ pork as it’s probably more well known around Australia. Seen hanging from hooks in Chinese takeaway shops glass displays, dripping with sweet, sticky maltose, char siu truly is an iconic Cantonese dish. Char siu is so beloved, it’s easy to see how Char Siu Bao (fluffy white steamed Chinese barbecue pork buns) is one of the most popular items to be ordered at yum cha around the world today.
Its been awhile admittedly between posts. I’ve been so busy lately and things have been very up and down in my life at the moment but I plan on bringing more posts to cookingcrusade.com soon.. And I have a big backlog of delicious things to write about 🙂 Thanks for sticking around!
What better reason is there to start writing again than these delicious honey garlic glazed sausages? They are incredibly easy and delicious to put together in a few moments as well as are a good budget side dish to add to breakfast or dinner.
So let’s get started!
Throw sliced onions and mushrooms into a roasting dish.
Add some sausages and drizzle with honey, olive oil and crushed/chopped garlic
Roast in a hot oven until deliciously caramelised and crispy.
ingredients (to serve 4)
8 beef sausages (we used herb garlic ones from Coles)
1 medium onion, chopped into rings
handful of mushrooms, sliced
2 cloves of garlic, crushed and chopped
about 4 tablespoons of honey
2 tablespoons of olive oil
Preheat oven to 200 degrees. Place sliced mushrooms and onions in roasting dish. Snip sausage links using kitchen scissors and lay on top of onions/mushrooms in the roasting dish. Drizzle with honey, olive oil and sprinkle over crushed garlic. Toss sausages, mushroom and onion in the honey, oil and garlic until everything is evenly coated. Place roasting tray in oven and bake sausages for about 30 minutes, occasionally tossing sausages in honey glaze. Serve when they get deliciously crispy.
Goes great with French toast, blueberries and maple syrup.
Hope you are having a fabulous week 🙂 It’s nearly the weekend! Woohoo!
Ah meatballs. So easy. The thing I love the most about meatballs is how easy it is to freeze them. You can just microwave them later and BAM. Instant meatballs. It’s like a video game cheat code. Since I’m disappearing to Japan for five weeks, I went to my boyfriend’s place, armed with 2 kilos of beef mince and made …80. Meatballs. And promptly froze them, so he could eat something that did not come straight from a can whilst I was gone. The thing I love about meatballs is that you can experiment with them. Really, the most basic ingredients for beef meatballs consist of beef mince, egg and seasoning. But you can add so many more delicious ingredients into them to jazz them up.
I like to throw in diced onion (diced quite fine, because you really don’t want large chunks of onion in your meatballs), minced garlic and/or ginger, a cup of breadcrumbs, a couple of tablespoons (T’s) of Worcestershire sauce, herbs, chopped parsley, lemon pepper, couple T’s of curry powder, some T’s of soy sauce, sweet chilli, tomato or BBQ sauce, some brown sugar… Really, the possibilities are endless.
Anyway, here’s a recipe I threw together for some sweet chilli meatballs.
Ingredients: Makes about 40 meatballs.
1 kilo beef or lamb mince
1 large onion, chopped finely
Optional ingredients: 2 T’s of the following: brown sugar, soy sauce, sweet chilli, curry powder (etc. – see other ingredients listed above.)
You can mix and match or just put in any of these together – they all taste pretty good, even if you put all of them in.
In a large bowl, mix together all ingredients until fully combined.
To freeze meatballs: Shape about two tablespoons of mince mixture into rounded balls. Place on lined baking tray and repeat until baking tray is full. Bake in a hot oven for about 20 minutes or until cooked through and browned well. You could serve these straight away as appetisers or as a side dish for dinner. If you intend to freeze them, cool meatballs and then place in bags or containers (I use ziplock sandwich bags). Make sure there is as little air remaining in bags as possible. Seal, then place in fridge. Lasts for up to three months.
If you are making sweet chilli meatballs, begin by browning meatballs in oil or butter in a skillet, cover with sweet chilli sauce (about half a cup or so) and simmer, until meatballs are completely cooked through. Serve.
You can also make sweet chilli meatballs easily from the frozen version. Simply place frozen meatballs in a lined baking dish, drizzle with sweet chilli sauce and place in a hot oven. Serve when sauce is bubbling and meatballs are warmed through. Delicious!
love, from the land that is cloudy, with a chance of meatballs!