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    Recipes — appetizer

    Bacon Wrapped Chicken Teriyaki Bites

    These Bacon Wrapped Chicken Teriyaki Bites are sure to be a huge hit on game day! Sweet and savory, packed full of flavor, and just 5 ingredients! Sure to be your new favorite appetizer! Score!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 8


        •    1 lb. bacon
        •    3/4 cup brown sugar
        •    3/4 cup low-sodium teriyaki sauce
        •    1 lb. boneless skinless chicken breasts
        •    toothpicks soaked in water for at least an hour
        •    20 oz Dole pineapple chunks in 100% pineapple juice


    1. Cut chicken into bite-size pieces.

    2. Drain the juice from the can of pineapple chunks. Cover and refrigerate the pineapple chunks until needed.

    3. Combine the pineapple juice and teriyaki sauce in a large resealable plastic bag or bowl.

    4. Add the chicken pieces.

    5. Seal and refrigerate for one hour, turning the bag once.

    6. Preheat oven to 350F.

    7. Line a broiler pan with foil and spray with non-stick cooking spray.

    8. Cut the strips of bacon into thirds.

    9. Working in batches, wrap each piece of chicken with a strip of bacon and roll in brown sugar.

    10. Push a toothpick through a pineapple chunk and then through the bacon-wrapped chicken.

    11. Place on prepared broiler pan.

    12. Bake for 20 to 25 minutes or until chicken is cooked through, turning chicken bites once.

    13. Turn on broiler and broil for 2 to 3 minutes per side until bacon is nice and crispy. I left my pan on the middle rack so the toothpicks wouldn't burn. Always keep on eye on your food when using the broiler. Things happen fast!

    14. Serve immediately!

    This great family recipe is thanks to Mom-On-Timeout Recipes at https://www.momontimeout.com/bacon-wrapped-chicken-teriyaki-bites/

      Pork Sausage Rolls with Basil Tomato Sauce

      Get some pork on your fork now or bag a snag and freeze for later!

      Prep Time

          •    Prep time: 20 minutes
          •    Cook time: 35 minutes
          •    Yield: Serves 4


          •    1 tbsp olive oil
          •    1 tsp caster sugar
          •    2 medium tomatoes
          •    2 tbsps tomato paste
          •    8 thick pork sausages
          •    1 garlic clove, crushed
          •    1 celery stalk, finely chopped
          •    1 small red chilli, deseeded, finely chopped
          •    1/2 small leek, trimmed, washed, thinly sliced
          •    2 sheets frozen ready rolled puff pastry, partially thawed


      1. Preheat oven to 180°C/160°C fan-forced. Lightly grease a large baking tray. Cut pastry into quarters. Place pastry squares on a flat surface. Place 1 sausage on 1 pastry square. Roll up to enclose sausage. Press lightly to secure. Place, seam-side down, on prepared tray. Score pastry on top. Repeat with remaining pastry and sausages. Bake for 35 minutes or until pastry is golden and sausages cooked through.

      2. Meanwhile, cut a cross in base of each tomato. Place tomatoes in a heatproof bowl. Cover with boiling water. Set aside for 2 to 3 minutes or until skin lifts slightly. Drain. Peel and chop tomatoes.

      3. Heat oil in a saucepan over medium heat. Add leek and celery. Cook, stirring, for 5 minutes or until leek has softened. Stir in garlic and chilli. Cook for 1 minute or until fragrant. Add tomato, tomato paste and sugar. Cook, stirring occasionally, for 10 minutes or until thickened.

      4. Process tomato mixture until almost smooth. Stir in basil.

      5. Cut each roll into 3 pieces. Serve with basil tomato sauce.

      This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/pork-sausage-rolls-basil-tomato-sauce/0686bb5a-be64-49e0-bf1d-0662d8912318

      Huon Smoked Salmon & Baby Baked Potatoes

      Delicious bite sized explosions of baked potato and crème fraiche. Perfect as a canape, appetizer or side dish.

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 45 minutes
          •    Yield: Serves 8-10


          •    1 tbsp olive oil
          •    150g crème fraiche
          •    1/2 tsp horseradish
          •    2 tbsps dill sprigs
          •    500g washed chat potatoes
          •    100g Huon Premium Cold Smoked Salmon, cut into strips


      1. Heat oven to 190C. Prick the potatoes with a fork, rub with the oil, then toss with salt. Arrange on a baking sheet and bake for 45 minutes, or until tender.
      2. In a small bowl add the crème fraiche and gently fold through the horseradish.
      3. Let the potatoes cool for 10-15 mins, then cut a small cross in the top of each pinch the base to open up the top of the potato.
      4. Add a teaspoon of crème fraiche mix to each. Arrange a strip of smoked salmon on top then add a sprig of dill.
      5. NOTES: Chopped chives instead of dill is also delicious.

      This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-smoked-salmon-baby-baked-potatoes/

      Pan-seared Scallops with Asparagus and Pancetta

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 25 minutes
          •    Yield: Serves 4


          •    olive oil
          •    1/2 tsp salt
          •    1/4 tsp salt
          •    1 tbsp butter
          •    1 tsp olive oil
          •    12 sea scallops
          •    2 tbsps dry vermouth
          •    2 tbsps chopped chives
          •    12 medium asparagus spears
          •    1/4 tsp freshly ground pepper
          •    2 tbsps shaved Parmesan cheese
          •    3/4 cup freshly squeezed orange juice
          •    2/3 cup diced uncooked pancetta or centre-cut bacon (about 3 1/2 ounces)


      1. Cut off each asparagus tip into 2 1/2-inch-long pieces. (Reserve stalks for other uses.) Toss asparagus with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in an 8-inch square baking pan. Bake at 475° for 6 minutes. Remove from pan, and set aside.

      2. Cook pancetta or bacon in a large skillet until crisp. Remove from skillet, and drain on paper towels. Measure drippings, and add olive oil to measure 2 tablespoons.

      3. Sprinkle both sides of scallops with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat reserved 2 tablespoons drippings and oil in skillet over medium-high heat until hot; add scallops. Cook scallops 5 minutes, turning once, until browned on both sides. (Cook in batches if scallops don't fit in the skillet without touching.) Set aside and keep warm.

      4. Heat skillet over medium-high heat until hot. Add orange juice and vermouth to skillet. Cook, stirring constantly, until mixture is reduced to 1/2 cup. Remove from heat, and whisk in butter.

      5. Place 3 scallops on each serving plate, forming a triangle in center of plate. Arrange 3 asparagus spears, tip end up, against the scallops. Drizzle with sauce, and sprinkle with reserved pancetta, chives, and Parmesan.

      This great family recipe is thanks to Coastal Living Recipes at https://www.coastalliving.com/syndication/pan-seared-scallops-with-asparagus-pancetta

      Snappy Chicken Wings

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 25 minutes
          •    Yield: Serves 4


          •    2 pounds chicken wings
          •    2/3 cup cayenne pepper sauce
          •    1 1/2 tsps ground cayenne pepper
          •    1/2 cup wish-bone chunky blue cheese dressing


      1. Preheat oven to 425°
      2. Cut tips off wings; cut wings in half at joint. Combine cayenne pepper sauce, Spread and ground cayenne pepper in bowl. Stir in wings until coated.
      3. Arrange wings in roasting pan or bottom of broiler pan, without the rack. Bake 1 hour or until wings are thoroughly cooked and crisp. Serve with Wish-Bone® Chunky Blue Cheese Dressing.

      This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Snappy-chicken-wings-299505#recipeDirections