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    Recipes — appetizer

    Chicken Taco Avocado Boats

    Chicken taco avocado boats are a quick and tasty healthy alternative for your party or appetizer table. It's all the flavor of tacos with all the healthy benefits of avocados!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 8

    Ingredients

        •  4 chicken breasts cubed
        • 
    2 TBSP olive oil
        • 
    1/2 TBSP BHHY's taco seasoning
        • 
    1/2 TBSP lime juice
        • 
    4 Hass Avocados halved with pits taken out
        • 
    1 medium tomato diced
        • 
    1 medium yellow onion diced
        • 
    shredded cheese sour cream, and red pepper flakes for garnish

    Method

    1. In a large skillet over medium heat, heat the oil and then cook the chicken until golden brown and cooked thoroughly. The last 2 minutes of cooking the chicken, lower the temperature to medium-low and sprinkle the lime juice and taco seasoning on the chicken.
    2. While the chicken is cooking, scoop out about 1/2 of the flesh inside each avocado half using a spoon. (I use these "extras" for guacamole!)
    3. Once the chicken is finished cooking, place the chicken meat inside the avocado boat, quickly sprinkling with cheese to allow it to melt. Sprinkle with tomato, onion, and red pepper flakes, and dollop with sour cream. Enjoy it messy!



    This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Chicken-Taco-Avocado-Boats-1474647?prm-v1&utm_medium=email&utm_source=seasonal&utm_campaign=Chicken_Under_20

    Kung Pao Huon Salmon

    This fresh Huon Salmon recipe packs a punch with the addition of the Sichuan flavour Kung Pao.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •   4 x 140g Fresh Huon Tasmania Salmon portions, diced
        •   1 Cup Kung Pao Sauce
        •   2 tbsp Rice Bran Oil
        •   1 Cup Roasted peanuts
        •   1 Spring onion, sliced
        •   1/2 Bunch coriander, picked

    Method

    1. Heat the rice bran oil in a large non-stick fry pan, add diced salmon and gently cook for 1-2 minutes.
    2. Add Kung Pao Huon Salmon Sauce and cook for a further 2-3 minutes.
    3. Add peanuts, sliced spring onion and the chopped roots of the coriander.
    4. Remove from the heat and fold through half of the coriander leaves
    5. Serve with remaining coriander leaves



    This great family recipe is thanks to Yummly at https://www.huonaqua.com.au/recipes/kung-pao-huon-salmon/

      Huon Salmon Schnitzel

      The famous schnitzel gets a Huon Tasmanian Salmon makeover as we takeover the dish. This dish is a quick and easy one to prepare and could also be made ahead of time and kept in the fridge to be brought out later for the BBQ. Our Huon Tasmanian Salmon portions can be cut again in half to create thinner portions that will cook perfectly or ask your fishmonger for the tail cut. Enjoy!

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 15 minutes
          •    Yield: Serves 4

      Ingredients

          •    4 x 140g Huon Salmon portions, butterflied
          •    2 Cups Panko or bread crumbs
          •    1 Spring onion, finely sliced
          •    1 Cauliflower
          •    1 Head of garlic, roasted
          •    1 Cup Cream cheese
          •    1 Cup Rice Bran Oil

      Method

      1. Preheat oven to 200 degrees.
      2. Brush each piece of salmon with rice bran oil, press into panko crumbs with sliced spring onions.
      3. Place each piece of crumbed salmon onto a baking tray and bake for 5-6 minutes or until golden.
      4. Finely slice cauliflower and steam until soft. Add roasted garlic and cream cheese then blend until smooth. Season to taste.
      5. Serve with the warm cauliflower puree, lemon wedges and your favourite salad.



      This great family recipe is thanks to Huon Aqua at https://www.huonaqua.com.au/recipes/huon-salmon-schnitzels/

        Pork Loin with Cherry Vinaigrette

        A peppy cherry dressing is a natural pairing for Pork.

        Prep Time

            •    Prep time: 5 minutes
            •    Cook time: 15 minutes
            •    Yield: Serves 4

        Ingredients

            •    2 tablespoons vegetable oil
            •    1 1½-pound pork tenderloin
            •    Kosher salt and freshly ground black pepper
            •    2 cups quartered pitted sweet or sour cherries
            •    2 tablespoons red wine vinegar
            •    1 tablespoon olive oil
            •    1 tablespoon whole grain mustard
            •    1 bunch watercress, tough stems removed

        Method

        1. Preheat oven to 400°. Heat oil in a medium skillet over high. Season pork with salt and pepper; cook, turning occasionally, until golden brown, 10–12 minutes.
        2. Transfer pork to a rimmed baking sheet; roast in oven for 8 minutes. Transfer to a cutting board and let rest 10 minutes.
        3. Meanwhile, toss cherries, vinegar, oil, and mustard in a medium bowl; season with salt and pepper.
        4. Slice pork and serve with watercress and vinaigrette.



        This great family recipe is thanks to Bonappetit at https://www.bonappetit.com/recipe/pork-loin-with-cherry-vinaigrette

        Spicy Chicken, Mango & Jalapeño Salad

        Flavour chicken breasts with coriander, chilli and lime then serve with Mexican corn chips and a fresh, crunchy salad!

        Prep Time

            •    Prep time: 15 minutes
            •    Cook time: no need to cook
            •    Yield: Serves 4

        Ingredients

            •    250g pack cherry tomato, sliced or quartered
            •    2 tbsp finely chopped jalapeños
            •    small handful coriander, roughly chopped
            •    juice 1 lime, plus halves to serve
            •    1 small red onion, finely chopped
            •    1 tbsp extra-virgin olive oil
            •    4 cooked chicken breasts, torn into bite-sized shreds
            •    2 Little Gem lettuces, torn into bite-sized pieces
            •    1 red pepper, deseeded and sliced
            •    1 ripe mango, stoned, peeled and diced
            •    handful tortilla chips, broken up a little

        Method

        1. Put the cherry tomatoes, jalapeños, coriander, lime juice, onion and oil in a large bowl with some seasoning.
        2. Pop the remaining ingredients, except the tortilla chips, on top of the dressing. Gently mix the salad together to coat.
        3. Sprinkle the tortilla chips over the top and serve immediately with lime halves.



        This great family recipe is thanks to BBC Goodfood at https://www.bbcgoodfood.com/recipes/2248650/spicy-chicken-mango-and-jalapeo-salad