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    Recipes — appetizer

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    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

    Ingredients

        •    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

    Method

    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

    Ingredients

        •    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

    Method

    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/

    Snappy Chicken Wings

    Prep Time

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

    Ingredients

        •    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

    Method

    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

    Prawn Toasts

    Give a little nod to the finger food of the 60s while giving a more contemporary feel and taste to the classic prawn toast.

    Prep Time

        •    Prep and cook time: 45 minutes
        •    Yield: Serves 16

    Ingredients

        •    2 tsps soy sauce
        •    2 eggs, beaten lightly
        •    1/4 cup (35g) cornflour
        •    8 thick slices white bread
        •    vegetable oil, for deep-frying
        •    1/4 cup (60ml) chicken stock
        •    1/4 cup (60ml) sweet chilli sauce
        •    16 uncooked large prawns (750g)
        •    1 green onion (scallion), chopped finely

    Method

    1. Shell and devein prawns, leaving tails intact. Cut lengthways along backs of prawns, without separating halves. Toss flattened prawns in medium bowl with combined egg and cornflour; mix well.
    2. Remove and discard crusts from bread; cut each slice in half. Place one prawn, cut-side down, on each piece of bread; gently flatten prawn onto bread. Sprinkle prawns with onion; press on firmly.
    3. Heat oil in large wok; carefully lower toasts, in batches, into hot oil. Deep-fry until browned lightly and cooked through; drain on absorbent paper.
    4. For the dipping sauce, combine sweet chilli sauce, stock and soy in a small bowl.
    5. Serve prawn toasts with dipping sauce.



    This great family recipe is thanks to Women's Weekly Food Recipes at https://www.womensweeklyfood.com.au/recipes/prawn-toasts-12367

    Huon Premium Hot Smoked Salmon rosti with crushed peas, zucchini and Reserve Selection Hand Milked Caviar

    Need to impress your dinner guests? This recipe is the perfect h’orderve and is made so easy when you use Huon Hot Smoked Salmon.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 12

    Ingredients

        •    1/4 tbsp salt
        •    1 tbsp micro herbs
        •    to taste salt and pepper
        •    2 large desiree potatoes
        •    1 tbsp extra virgin olive oil
        •    1 cup green peas, cooked and crushed
        •    150g Huon premium hot smoked salmon
        •    2 tbsps reserve selection hand milked caviar
        •    1 small green zucchini, sliced into thin batons

    Method

    1. Preheat oven to 180°C and lightly brush a 12 portion muffin tin with a little olive oil.
    2. Peel and grate the potatoes, place into a clean cloth and squeeze out the starchy liquid. Season with salt and place two tablespoons into each muffin tine mould. Bake in the oven until crisp and golden. Remove and set aside to cool.
    3. To serve, place a tablespoon full of the pea mix onto each rosti and top with a cube of Huon Hot Smoked Salmon. Garnish with a teaspoon of Reserve Selection Hand Milked Caviar and several micro herbs.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-hot-smoked-salmon-rosti-crushed-peas-zucchini-reserve-selection-hand-milked-caviar/