Family meals and no stress

Vanya Insull has created recipes that are adaptable for the whole family.
Vanya Insull has created recipes that are adaptable for the whole family.
As a busy New Zealand mum, Vanya Insull knows as well as anyone that meal times can become battlegrounds so easily.

In her first book, Everyday Favourites, she hopes to ease the stress of family mealtimes with some quick and easy recipes that are easily aadapted to suit even the fussiest of children.

"I design my recipes to take the stress out of feeding a family.

"I try to keep them as simple as possible, using everyday ingredients you probably already have in the pantry or fridge — and that your kids are likely to eat."

They are recipes she has refined since she started posting her home-cooked meals on social media. Her recipe videos became popular and she began to post every month.

Soon she was filming herself cooking nearly every night and then set up her own website.

"I was just experimenting a lot of the time."

Her aim is for her book to become a family’s food bible and help families gain confidence in the kitchen.

"I firmly believe that cooking for a family doesn’t have to be hard or intimidating."

With increasing food prices, she has tried to make the recipes affordable as well.

Her love of food began after university when she landed her first job as a junior designer for a food magazine.

She continued working in magazines until 2016, when she left her job as a magazine art director to move to Taupo with her two young children and husband.

It was seeing those recipes and dishes that inspired her to start cooking herself and become more adventurous in what she cooked.

"I love food and think about it all day long."

With many of her recipes she suggests tips or substitute ingredients and recipes which are her boys’ favourites sport a "kids fav" sticker.

The book is broken down into chapters on light meals, everyday diners, winter warmers (slow-cooked dishes), home baking and sweet treats.

THE BOOK

Images and text extracted from Everyday Favourites: Delicious, Easy Meal Solutions For Busy Families by Vanya Insull, published by Allen & Unwin NZ, RRP: $39.99. Photography by Melanie Jenkins, Flash Studios.

Oven-baked Five-Spice Pork Belly

I’ve been making this pork belly for years and everyone who tries it is always impressed. Cooking it in the oven makes it extra tender and then taking the lid off for the last 30 minutes crisps up the fat. Packed full of flavour and served on steamed rice with a side of pak choy, it is the perfect meal to make on the weekend when you have friends and family coming over. I guarantee they will be impressed!

Serves 4

Ready in 2 hours 35 minutes

1kg boneless pork belly strips, cut into bite-sized pieces

1 Tbsp plain flour

1 cup beef stock

1 cup boiling water

FIVE-SPICE MARINADE

¼ cup soy sauce

2 Tbsp sweet chilli sauce

2 Tbsp apple cider vinegar

2 Tbsp brown sugar

2 tsp Chinese five spice

1 tsp ground coriander

1 tsp sesame oil

1 tsp garlic powder

a shake of chilli flakes

3 star anise (optional)

2 cinnamon sticks (optional)

TO SERVE

1 spring onion, sliced

1 Tbsp sesame seeds

Method

Preheat the oven to 170degC, fan bake.

Place the pork in a baking dish, sprinkle with flour and turn to coat.

To make the Five-Spice Marinade, combine all the ingredients in a jug. Pour the marinade over the pork and turn to coat. Add the stock, cover with a lid or tinfoil and bake for 1œ-2 hours.

Remove from the oven, stir, then add the boiling water. Turn the oven up to 200degC and bake uncovered for 30 minutes until the pork looks and smells amazing. If your sauce is too thick, add more water, or if it seems too thin, cook for a bit longer.

Scatter with the spring onion and sesame seeds to serve.

TIPS AND TRICKS

 - If using star anise and cinnamon sticks, make sure you remove them before serving so people don’t break their teeth. 

 - To make this in a slow cooker, coat the pork pieces in flour, then pour in the marinade and stock. Stir well then cook on high for 3-4 hours, or on low for 7-8 hours,
until the pork is tender and the sauce has thickened. Transfer the pork to an ovenproof dish and grill it for 10 minutes to crisp it up at the end.

Sticky Lemon Chicken

I love lemon slice, and this one has a base that is almost like shortbread, topped with tangy lemon custard and baked until it is perfectly set. Once it has chilled and set, slice it into squares and sprinkle with icing sugar to serve.

Serves 4

Ready in 25 minutes

600g boneless chicken thighs or breasts

½ cup cornflour

1 egg

½ cup chicken stock

⅓ cup lemon juice

¼ cup soy sauce

2 Tbsp brown sugar

2 Tbsp honey

2 tsp crushed garlic

2 Tbsp vegetable oil

1 Tbsp cornflour mixed with ¼ cup cold water

1 spring onion, sliced

1 tsp sesame seeds

1 handful fresh coriander (optional)

Method

Cut the chicken into bite-sized pieces and place in a large bowl. Add the ½ cup cornflour and toss to coat.

Add the egg and mix to coat the chicken.

Set aside while you make the lemon sauce.

Place the stock, lemon juice, soy sauce, sugar, honey and garlic in a bowl and whisk together.

Heat the oil in a large frying pan over a medium heat. Working in batches, add the chicken pieces and fry until crispy on both sides.

Remove from the frying pan and set aside.

Wipe the excess oil out of the frying pan.

Add the lemon sauce and simmer for 2 minutes.

Stir in the cornflour mixture. Once the sauce starts to thicken, add the crispy chicken and turn to coat in the sticky lemon sauce.

Sprinkle with spring onion, sesame seeds and coriander (if using).

Serve immediately.

TIPS AND TRICKS

 - When preparing the chicken, the egg doesn’t need to be whisked; just crack it over and mix it through — it will all work out. 

 - If you find the sauce too sour, use less lemon juice or add a tablespoon more of brown sugar.

Baked Lemon Slice

I love lemon slice, and this one has a base that is almost like shortbread, topped with tangy lemon custard and baked until it is perfectly set. Once it has chilled and set, slice it into squares and sprinkle with icing sugar to serve.

Makes 20 pieces

Ready in 45 min + setting

150g (5½ oz) butter

¼ cup caster sugar

2 tsp finely grated lemon zest

1½ cups plain flour

1 tsp baking powder

LEMON TOPPING

4 eggs

¾ cup caster sugar

4 tsp finely grated lemon zest

¼ cup plain flour

1 tsp baking powder

100ml (3½ fl oz) lemon juice

TO SERVE

1 Tbsp icing sugar, to dust

Method

1. Preheat the oven to 170degC (325degF) fan bake.

2. Line a 27 x 17cm (10½ x 6½ inch) slice tin with baking paper.

3. Melt the butter in a large glass bowl in the microwave. Add the sugar and lemon zest and whisk together.

4. Sift in the flour and baking powder, then mix until combined.

5. Transfer to the lined slice tin and press out evenly, smoothing the top with the back of a metal spoon.

6. Bake for 15 minutes until starting to brown. Allow to cool for 5 minutes before adding the topping.

7. To make the Lemon Topping, whisk together the eggs, sugar and lemon zest. Sift in the flour and baking powder, then add the lemon juice. Whisk together.

8. Pour the topping over the base and spread out evenly. Return it to the oven for a further 20 minutes, or until the topping does not jiggle.

9. Allow to cool to room temperature then chill until set before removing from the tin, then dusting with the icing sugar and cutting into pieces, five rows of four pieces will make 20.

10. Store in an airtight container in the fridge for up to three days.

TIPS AND TRICKS

Freeze lemon juice and zest in ice-cube trays while lemons are in season, then you can make this slice at any time of the year.