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    Easy Lamb Chops Recipe

    Tender, flavorful lamb chops don't get any easier than these lamb loin chops marinated in herbs, garlic, and lemon juice, then roasted in the oven, for an easy lamb chops recipe that cooks in about 15 minutes. Feel free to use fresh or dried herbs for this recipe. Add at least 1 hour and 20 minutes to the prep time to include time to marinate in the fridge and then come to room temperature.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


        •    1 tsp sea salt
        •    2 tbsps olive oil
        •    1/4 cup lemon juice
        •    1 tsp rosemary leaves
        •    4 inch lamb loin chops
        •    1 dash cayenne pepper
        •    2 tsps finely chopped garlic about 4 cloves


    1. Mix ingredients, except for lamb, in a bowl.
    2. Place the chops in a zip top bag and pour ingredients over chops. Seal the bag, after squeezing the air out, and squish the bag around to get the chops well covered on both sides.
    3. Let marinate in the fridge overnight. The longer the better, but give them at least one hour.
    4. Remove the chops and let them come to room temperature (approximately 20 minutes) before cooking.
    5. While the chops sit out, move an oven rack to the top position beneath the broiler, and preheat the oven on broil.
    6. Place the chops (with the marinade) in a single layer in an oven proof skillet, and place the skillet in the oven directly beneath the broiler.
    7. Broil for 5-8 minutes on each side, using tongs to flip the chops, until they are seared on the outside and register around 145 degrees with a meat thermometer.
    8. Drizzle with the pan juices before serving.

    This great family recipe is thanks to Eating Richly Recipes at https://eatingrichly.com/easy-lamb-chops-recipe-oven/

    Saffron Scallops

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    salt
        •    6 tbsps butter
        •    1/2 cup white wine
        •    1/4 tsp saffron threads
        •    1 shallots, finely chopped
        •    pinch crushed red pepper
        •    1 1/4 pounds sea scallops
        •    snipped chives, for garnish
        •    Grated peel and juice of 1/2 lime
        •    1 mango, chopped (about 1 cup)


    1. In a medium skillet, melt 2 tablespoons butter over medium heat. Add the shallot and cook until translucent. Add the mango and cook for 2 minutes more. Add the wine and saffron and simmer to reduce, about 1 minute. Remove from the heat.
    2. Using a food processor, puree the mango mixture. Return the puree to the skillet and stir in the lime peel, lime juice, crushed red pepper and 1/4 cup water. Season to taste with salt; set aside.
    3. In a large, heavy skillet, melt 2 tablespoons butter over medium-high heat. Add half the scallops and cook about 2 minutes per side. Repeat with the remaining butter and scallops. Transfer to a plate.
    4. Bring the mango sauce to a boil and pour a spoonful on each plate. Place the scallops on the sauce and top with the chives.

    This great family recipe is thanks to Rachael Ray Mag Recipes at https://www.rachaelraymag.com/recipe/saffron-scallops

    Prawns with Lemon Pasta

    Having a dinner party? This dish is simple, but very impressive, and just perfect.

    Prep Time

        •    Prep time: 3 hours
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    450g linguine
        •    3 tbsps olive oil
        •    300ml thin cream
        •    150g frozen peas
        •    2 tsps lemon zest
        •    85g parmesan, grated
        •    3 garlic cloves, crushed
        •    lemon wedges, to serve
        •    3 tbsps finely chopped dill
        •    350g peeled green prawns, tails on


    1. Soak the skewers in cold water for 2 hours to prevent them burning.

    2. Place two-thirds of the garlic, the oil and 2 tablespoons dill in a glass bowl. Add the prawns and set aside for 30 minutes to marinate.

    3. Meanwhile, bring a large pan of salted water to the boil, add the linguine and cook following packet directions until al dente, adding peas for last 2 minutes of cooking. Drain.

    4. Place the cream, lemon zest and remaining garlic in a saucepan over low heat and simmer, stirring, for 5 minutes.

    5. Preheat a grill or barbecue to high. Thread 4 prawns on each skewer and grill for 2-3 minutes each side until cooked through.

    6. Add the cream mixture, parmesan and remaining dill to the linguine and serve with the prawn skewers and lemon wedges.

    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/prawns-lemon-pasta/7328b66c-b05c-4d33-b962-ace651b9433c?current_section=recipes&r=recipes/collections/prawnrecipes

    Honey Soy Glazed Duck Breast With Green Beans And Toasted Hazelnuts

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 4


        •    olive oil
        •    2 tbsps honey
        •    4 duck breasts
        •    80ml peanut oil
        •    200g green beans
        •    1 tbsp palm sugar
        •    85g toasted cashews
        •    80ml rice wine vinegar
        •    4 tbsps light soy sauce
        •    Chinese five spice powder
        •    pot baby Basil or baby herbs


    1. Score the skin of the duck breasts with a very sharp knife. Season the duck breast generously with salt and the five spices and rub into the skin thoroughly.

    2. Score the skin of the duck breast by making shallow cuts and season both sides of the breast with salt and pepper.

    3. Place duck breast in medium warm pan skin-side down and cook until brown and crispy, 4-5 minutes. Turn the breast over and cook for another 2 minutes.

    4. Just before the duck is ready, drizzle the honey and soy sauce over. Toss and turn the duck in the honey and soy and cook until the liquid has reduced to a syrupy glaze. Transfer the duck to a warm plate and leave to rest for 5-10 minutes.

    5. While the duck is resting, to a pan of salted boiling water add the beans and cook for no more than one minute. Meanwhile, crush the cashews lightly with a pestle and mortar. Drain the beans. Whisk the oils, sugar and sherry vinegar together with some seasoning. Toss the beans in the vinaigrette to taste.

    6. To serve, place the bean salad off centre. Slice the duck and place beside. Drizzle any remaining pan juices over and finish with a small drizzle of the vinaigrette. Finish with baby herbs.

    This great family recipe is thanks to Luv-A-Duck Recipes at http://www.luvaduck.com.au/recipes/view/honey-soy-glazed-duck-breast-with-green-beans-and-toasted-hazelnuts/40/

    Slow-Cooked Beef Stroganoff

    This Beef Stroganoff recipe takes the classic beef stroganoff recipe and turns it into an easy slow-cooker meal. Tender beef, hearty mushrooms and a creamy sauce poured over a bowl of warm egg noodles is the definition of comfort food. It also re-heats well.

    Using a slow cooker to make the classic beef stroganoff is easy and produces very tender and flavorful meat.

    Prep Time

        •    Prep and cook time: 5 hours & 30 minutes
        •    Yield: Serves 6


        •    1 bay leaf
        •    1/4 tsp salt
        •    yellow onion
        •    8 oz sour cream
        •    1/3 cup dry sherry
        •    1 tbsp vegetable oil
        •    1 1/2 cups beef broth
        •    2 garlic cloves minced
        •    1/3 cup all-purpose flour
        •    1 1/2 lbs beef stew meat
        •    1/2 tsp dried thyme crushed
        •    2 cups sliced fresh mushrooms
        •    1 lb. cooked egg noodles to serve
        •    1/2 tsp smoked paprika or paprika
        •    1/4 tsp freshly ground black pepper
        •    1/2 cup sliced green onions or chopped
        •    2 tsps snipped fresh dill plus more for garnish


    1. Cut up any large pieces of stew meat. Heat oil in a large skillet over med/high heat. Brown meat in 2 batches in the hot oil. Drain off fat.

    2. In a 3 1/2 or 4 qt slow cooker, combine mushrooms, onions, 2 garlic cloves, 1/2 tsp thyme, 1/4 tsp salt, 1/4 tsp pepper, 1/2 tsp paprika, and 1 bay leaf. Add browned meat then pour beef broth and sherry over all.

    3. Cover and cook on low 8-10 hours or on high 4-5 hours. Meat will be tender. Remove and discard bay leaf.

    4. (If using low heat setting, turn heat to high) In a medium bowl, whisk together 8 oz sour cream, 1/3 cup flour, and 1/4 cup water until smooth then stir in about 1 cup hot liquid form the slow cooker. Return to the slow cooker and stir to combine. Cover and cook for another 30 min on high until thickened and bubbly.

    5. Just before serving, stir in fresh dill. Serve over warm egg noodles and sprinkle with additional snipped fresh dill.

    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/slow-cooked-beef-stroganoff/