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Best-ever curried sausages

Have had this recipe in my collection for over 35 years, and every time I make it my family asks for it more often. Just try it and you will agree, I'm sure.

2

Ready in a few easy steps - this recipe is practically foolproof. The trick to this pumpkin soup's velvety texture is to add the cream to the already blended vegetables, and then remove from the heat so that it doesn't boil and curdle. The author of this recipe, TrishJ, adds onion for a sweet yet savoury taste, and recommends adding a generous amount of pepper as it complements the pumpkin flavour. And we’re not the only ones who love it - almost 150 of our members have tried and tested this pumpkin soup recipe, rating it a near perfect 4.8 stars.

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Sticky honey chicken chow mein

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Aussie meat pie

https://purewellness1.news/recipes/aussie-meat-pie-recipe-2/34l4qr5q%3C/p%3E

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Devilled sausages recipe

This one-pan casserole recipe is much tastier than the packet-bought version.

6

Slow cooker pea and ham soup

Thick and fulfilling, not to mention tasty as all get-out, pea and ham soup is one of the most popular winter soups. This set-and-forget version makes this soup easy-peasy – you don’t even need to blend it! A little crusty bread for dunking and you’re good to slurp on any cold evening. How to make a slow cooker pea and ham soup: key tips Place your ham hock on top of the vegies in the slow cooker. The vegies will act as a bit of a buffer between the ham and the base of the cooker so that it doesn’t stick and cook unevenly. When the ham is tender enough that the meat easily comes away from the bone, carefully lift the bone from the broth and set it aside until it is cool enough to handle. Remove all the meat from the bone, and any fat, and shred it using 2 forks. Return the meat to the slow cooker, or save it for topping the soup when you’re ready to serve. Stirring the soup at the end of cooking will give you a slightly chunky soup which is fine to enjoy as is. However, if you prefer your soup lovely and smooth, use a stick blender to blitz the soup in the slow cooker before returning any ham. Key ingredients in this slow cooker pea and ham soup recipe This recipe is for an 800g hock. If you use a smaller hock, then you’ll need a little less water, otherwise your soup will be too watery and you’ll need to reduce it by cooking with the lid off for a while. Yellow split peas don’t need to be pre-soaked, unlike other pulses, which makes this soup super convenient. They can be bought from the supermarket and have a soft texture and a mild, earthy flavour. You can swap them with green split peas, if you like, which are a little stronger in taste, sweeter, and a bit less starchy. They both soften nicely when cooked. This soup is also packed with winter vegies – onion, carrot and celery – to enhance the flavour of the soup and add goodness, too. If you like the sound of this recipe, you might also like this caramelised pumpkin soup. Also, take a look at more of our pea and ham soup recipes, plus some handy tips. This recipe was originally submitted by tarotlady, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.

7

Thai green chicken curry

Thai green chicken curry is a takeaway favourite, but it's also easy to make at home! This simple recipe is a cinch to prepare, and we reckon you and your family will rate it as one of the best curries in your repertoire!

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Our favourite apricot chicken recipe

With just four ingredients and five minutes prep, it must be one of the tastiest and easiest apricot chicken recipes I’ve ever made.

9

Aussie Chiko-Style Rolls

This quintessential Aussie snack will bring back childhood memories.

10

Chinese chicken sweet corn soup

This homemade take on a traditional soup will bring back memories of dining out at a Chinese restaurant.

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Aussie Fried Rice

A very tasty homemade fried rice.

12

5-ingredient creamy chicken pasta

You only need five ingredients to create this delicious creamy chicken pasta that even the kids will love. Better yet, it can be prepped in the morning - just give it a little extra time in the oven if baking it straight from the fridge.

13

Chicken and leek pie

Truly comforting, make this your go-to pie on cold wintry nights. Tender chicken pieces and sweet leeks are all cosied up in a creamy sauce, then topped in a warm puff pastry blanket.

14

Spicy chicken rolls recipe

Move over beef sausage rolls, these top-rated spicy chicken rolls with pops of cheese are the new favourite in town. A batch of 32 only takes 30 minutes to prep and bake, so you can roll them out to your guests in a jiffy. Any leftovers make an awesome lunch box or after-school snack. How to make spicy chicken rolls: key tips Sometimes a thick mince mixture can be difficult to combine. This is when I like to get my hands in and give everything a good mix. Spread the mixture along one long edge of the pastry in a sausage shape – make sure it’s nice and even so that the thickness will be the same throughout the chicken rolls. Whisk the egg and milk together to make the egg wash. You’ll use the wash to seal the pastry edges and to brush over the tops of the chicken rolls so they’ll bake gorgeously golden. Partially cutting the chicken rolls into portion sizes at first helps to prevent them from coming open while baking, while allowing the steam from the meat to be released. Key ingredients in this spicy chicken rolls recipe Butter puff pastry is puff pastry made with butter instead of vegie oil, and also contains no sugar. It forms a deliciously rich and flaky pastry on these chicken rolls. Opt for lean chicken mince in this recipe, as fat is released from the mince while the rolls are cooking, and excess fat can make your pastry soggy. Taco seasoning and cheese combine to add a little Mexican spice and flavour to these tasty chicken rolls. Here are all the insider tips on how to make sausage rolls, as well as some delicious recipes, including these easy vegetarian ‘sausage’ rolls. This recipe was originally submitted by maggie-ann, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.