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    Recipes — appetizer

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    Huon Salmon Asparagus Salad

    This salad celebrates spring with new season asparagus and baby potatoes. Matched with Huon Salmon, it’s quick to make and perfect for lunch or dinner.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •   400g Fresh Huon Salmon
        •   500g New baby potatoes
        •   1 bunch Asparagus, cut into 3cm pieces
        •   2 tbsp Red wine vinegar
        •   6 tbsp Olive oil
        •   1 punnett Cherry tomatoes, halved
        •   4 Eggs, hard boiled
        •   2 tbsp Capers


    1. Cook the potatoes in salted water until soft, drain and set aside until cool enough to handle.
    2. Meanwhile, heat a medium sized fry pan over high heat and place Huon Salmon skin side down for 5 minutes until crispy, then turn and cook for another 3 minutes.
      Remove the salmon onto a plate and set aside.
    3. In the same pan, fry the asparagus pieces in a little olive oil until they start to turn golden.
      Remove from heat and set aside
    4. Make the dressing by mixing vinegar and olive oil in a small bowl or jar, season to taste.
    5. Halve or quarter the potatoes while still warm, then toss in a large bowl with tomatoes, asparagus and the dressing. Check the seasoning.
    6. To serve, divide the salad ingredients into four bowls, flake the salmon into bite size pieces and arrange on top.
      Finally, add the halved boiled eggs and sprinkle with capers.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-salmon-asparagus-salad/?utm_source=The+HUON+salmon+club&utm_campaign=f6e9fd4b6a-October+EDM&utm_medium=email&utm_term=0_9ad52295cd-f6e9fd4b6a-365942245&goal=0_9ad52295cd-f6e9fd4b6a-365942245&mc_cid=f6e9fd4b6a&mc_eid=4dbd0c4a9f

    Vietnamese grilled beef salad

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


        •   4 x 200g sirloin steaks, trimmed of fat
        •   2 carrots, sliced into ribbons using a peeler
        •   1 tbsp rice vinegar
        •   125 g vermicelli noodles
        •   ¼ wombok (Chinese cabbage), finely shredded
        •   1 cucumber, sliced into ribbons using a peeler
        •   150 g snow peas, sliced diagonally
        •   ½ cup mint leaves
        •   ¼ cup peanuts (plain, unsalted), chopped, to serve

    For Dressing:

        •   1 small red chilli, finely chopped
        •   3 tbsp lime juice
        •   3 tbsp sugar
        •   1 tbsp fish sauce
        •   1 clove garlic, crushed
        •   1 tsp finely grated ginger


    1. Brush steaks with oil and season with pepper. Place a chargrill pan over high heat and cook steak for 3 minutes each side for medium rare or until cooked to your liking. Rest.
    2. Peel carrot into ribbons with a vegetable peeler and toss with the rice vinegar. Leave to pickle for 10 minutes.
    3. Cover vermicelli in boiling water for 5 minutes or until tender, drain and rinse with cold water, drain again. Combine the dressing ingredients.
    4. Combine cabbage, carrot plus pickling liquid, vermicelli, cucumber, snow peas and mint leaves and toss with dressing. Top salad with sliced beef and peanuts.

    This great family recipe is thanks to Australian Beef Recipes at https://www.australianbeef.com.au/recipes/vietnamese-grilled-beef-salad/

    Duck Breast with Pomegranate-Citrus Glaze

    Is duck breast a meal you ever make at home? No? Why? Is it too unfamiliar? Is it associated with fancy restaurant meals — too intimidating to make in your own kitchen? Let me help dispel those fears and say that duck breast is a delicious, special meal to make at home. If you'd like to try something a little different this weekday, why not try duck?

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 2


        •   2 duck breasts, about 12 to 16 ounces total (split into two pieces if sold still joined by the skin)
        •   Kosher salt and freshly ground black pepper
    2 tablespoons pomegranate molasses
    2 tablespoons white vermouth
        •   1 large orange, juiced (about 1/4 cup)
        •   1 tablespoon honey
        •   1 cinnamon stick
        •   4 whole cloves
        •   1/8 teaspoon cardamom


    1. Heat the oven to 400°F. Place the duck breasts fat side up on a cutting board and use a small sharp knife to crosshatch them, cutting just through the layer of fat but not into the meat itself. Sprinkle thoroughly with salt and pepper.
    2. Place them fat side down in a large skillet. Turn the heat on to low. Cook the duck breasts over very low heat for 10 to 15 minutes, letting the fat render out. The fat shouldn't spit or flare up; the heat should be low as possible. The goal here is to avoid cooking the duck breasts too much, and just to render off the fat.
    3. While the fat is rendering, mix the pomegranate molasses, vermouth, orange juice, honey, cinnamon, cloves, and cardamom in a small saucepan and bring to a simmer. Simmer for 5 minutes or until it reaches a temperature of 210°F. Turn off the heat and set aside.
    4. When the fat on the duck breasts looks cooked through and crisp (see photos above), turn off the heat and remove the duck breasts. Carefully pour off all the liquid fat into a bowl. Cover and refrigerate, unless you plan to use some right away (as I did with the sautéed turnips you see on the plate above). Return the duck breasts to the pan, fat side up now, and brush lightly with the pomegranate syrup. Put the pan in the oven for 5 to 7 minutes or until the internal temperature reaches your goal.
    5. Personally, I like to cook my duck breast to medium rare, so I shoot for about 130°F. (The photos here notwithstanding — I left the duck breast on the stove for much longer than usual in order to get the photos I needed for this recipe. The hazards of cooking and writing at the same time!) This should give you duck breast that is dark pink or magenta inside.
    6. If you prefer to cook to USDA standards, then cook for a few minutes longer, to 160°F. This will produce duck breasts that are brown throughout, with a hint of pink in the center. This is way too done for my personal taste, but it is still tasty.
    7. Remove the duck breasts from the oven, place on a cutting board, and tent with foil to rest for a few minutes. Brush again with the glaze (rewarm the glaze if necessary) and slice very thinly. Serve immediately. I liked to serve thin slices of duck breast fanned out over wilted greens or radicchio, with sautéed turnips or root vegetables on the side.

    NOTE: I love leftover duck sliced very thin, served cold with a little mustard and a salad. It's almost better than it is hot out of the oven.

    This great family recipe is thanks to The Kitchn Recipes at https://www.thekitchn.com/romantic-dinner-recipe-duck-breast-with-pomegranate-citrus-glaze-new-recipes-from-the-kitchn-183851

    20-Minute Korean Beef Lettuce Wraps w/ Rainbow Veggie Slaw

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 2



        •   3 tbsps Soy Sauce
        •   1 tbsp Brown Sugar
        •   2 tsps Chili Paste
        •   2 tsps Crushed or Minced Garlic
        •   2 Limes, juiced
        •   a few liberal drizzles of Honey
        •   pinch of Ground Ginger
        •   1 tsp Worcestershire Sauce (optional)

    Beef and Veggies:

        •   3 Bell Peppers, sliced (red, orange, yellow)
        •   1 Red Onion, sliced
        •   1 tbsp Sesame Oil
        •   1/2 lb Chuck Beef
        •   a few dashes Salt & Pepper
        •   1 head Butter Lettuce, washed
        •   Cooking spray to grease
        •   diced scallions and/or sesame seeds to garnish (optional)


    1. In small mixing bowl combine all sauce ingredients, whisking well until thoroughly combined.
    2. In large skillet toss peppers and onions in sesame oil, then cover and allow vegetables to simmer/sauté over medium flame until needed – Periodically stir to avoid burning/uneven cooking.
    3. Pre-heat oven to broil. Lightly grease baking sheet with cooking spray.
    4. On cutting board cut beef into chunks, then amply salt & pepper before dressing with 2 tbsps of the soy sauce mixture. Transfer beef to baking sheet, then broil on second oven rack* for ~4 minutes, turning the pieces mid-way. Because every oven is different, watch your meat closely!! Beef should be slightly pink in the middle when done.
    5. When ready, compose lettuce cups with sautéed veggies and cooked beef. Drizzle each cup with additional sauce, top with scallions and sesame seeds, and serve!

    This great family recipe is thanks to WRY Toast Recipes at http://www.wrytoasteats.com/dinner-two-20-minute-korean-beef-lettuce-wraps-w-rainbow-veggie-slaw/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

    Barramundi Sliders with Honey Lemon Saffron Aioli

    Festive, fun and welcome at any gathering... We’re talking about the fish sliders…but this goes double for anyone who walks in the door with a tray of these unique appetizers! Imagine handing these beauties to your host for maximum impact—especially when guests realize what you already know: barramundi (aka The Better Fish) isn’t “fishy” in the least! In fact, it’s naturally buttery, meaty yet flaky in texture, with a subtle flavor profile that’s ready to take on seasoning and spices of almost any sort you desire. Barramundi Sliders with Honey Lemon Aioli are just the dish for a housewarming or backyard BBQ—ready in under 30 minutes, plus it’s practically guaranteed that no one else will be serving them!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 6


    For the Fish:

        •  2 6-8 ounce barramundi fillets, thawed
    1 tablespoon olive oil
        •  2 teaspoons honey
        •  Arugula
    6 brioche slider buns
        •  Salt and pepper to taste

    For the Lemon Saffron Aioli:

        •  1 cup mayonnaise
    1 teaspoon lemon zest
    1 tablespoon lemon juice
    1 tablespoon finely minced fresh parsley
        •  Couple of strands of saffron
        •  Salt and pepper to taste


    1. Preheat oven to 400 degrees F.
    2. Spray a baking sheet with non-stick cooking spray. Place fish on baking sheet. Drizzle tops with olive olive, salt, pepper and a teaspoon of honey on each fillet. Bake for about 10 to 15 minutes.
    3. Remove from oven. Spread aioli on top and bottom of the brioche buns. Place some of the fish on the bottom bun and top with arugula.
    4. Complete process until all the fish has been used. Serve immediately.

    For the Lemon Saffron Aioli: In a bowl, combine all ingredients. Place bowl in the fridge for at least 30 minutes to allow the flavors to marry.

    This great family recipe is thanks to The Better Fish Recipes at https://www.thebetterfish.com/recipe/barramundi-sliders-honey-lemon-saffron-aioli/