• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Total
    Check Out Continue Shopping

    Recipes — appetizer

    Blog Menu

    Duck Ham

    If you want to try curing your own meat, this salted duck breast is easy, flavourful and will make you feel like a true kitchen pro.

    Prep Time

        •    Prep time: 30 minutes (staggered over 3 days, no cook)
        •    Yield: Serves 4

    Ingredients

        •   small handful fresh thyme
        •   1 tsp black peppercorns
        •   2 cloves
        •   1 garlic clove
        •   1 dried bay leaf, roughly crushed
        •   200g flaky sea salt
        •   200g golden caster sugar
        •   1 large meaty duck breast (about 250g)

    Method

    1. Using a pestle and mortar, roughly crush the thyme, peppercorns, cloves, garlic and bay. Tip into a bowl with the salt and sugar, and mix everything together thoroughly. Lightly score the skin on the breast in a criss-cross pattern.
    2. Scatter about a third of the salt mixture into a container that will hold the duck breast snugly. Lay the duck, flesh-side down, on the salt and cover with the remaining mixture. Cover tightly with cling film or a lid and leave in the fridge for 3 days.
    3. Remove the duck from the mixture, rinse under cold water, then dry well with kitchen paper. The ham is now ready to thinly slice and serve on its own or in a salad. Wrapped in cling film, it will keep in the fridge for up to 1 month.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/duck-ham

    Sea Scallop Truffled Ratatouille and Clementine Beurre Blanc

    Prep Time

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

    Ingredients

        •   1 U10 Sea Scallop
        •   2 tbsp Truffled ratatouille
        •   3 Clementine segments
        •   3 tbsp Citrus beurre blanc
        •   1 tsp Olive oil
        •   1 tsp Unsalted butter
        •   ½ tsp Chopped chives
        •   Chervil Leaves

    Truffled Ratatouille

    Small Dice of the following vegetables:

        •   1 Eggplant
        •   1 Red pepper
        •   1 Yellow pepper
        •   1 Fennel bulb
        •   1 Yellow squash
        •   1 Zucchini
        •   1 Bunch Asparagus
        •   2 tbsp Tomato paste
        •   4 tbsp Basil chiffonade
        •   1.5 tbsp Chopped truffles
        •   1 cup Olive oil/as needed

    Clementine Beurre Blanc

        •   1 tbsp minced Shallots
        •   1 tbsp Thyme
        •   1 tbsp Olive oil
        •   3 oz White wine
        •   3 oz Heavy cream
        •   4 tbsp Unsalted butter
        •   1 tsp Lemon Juice
        •   2 tbsp Clementine juice
        •   1 tsp Clementine zest
        •   1 tbsp Chopped Tarragon leaves

    Method

    1. Sear sea scallop in olive oil and butter until slightly
      browned on each side.
    2. Lay warmed ratatouille in center of plate
    3. Place scallop on top of ratatouille.
    4. Drizzle beurre blanc around plate.

    Truffled Ratatouille

    1. Sauté vegetables separately in olive oil.
    2. When all cooked, combine in a large pot.
    3. Add tomato paste, 1 ounce of water and orange juice.
    4. Cook out tomato paste.
    5. Add basil and truffles.

    Clementine Beurre Blanc

    1. Sweat shallots, thyme and citrus zest.
    2. Add citrus juice and white wine.
    3. Season with salt and pepper and reduce to sec.
    4. Add tarragon and heavy cream and reduce by half.
    5. Strain through a china cap, finish with butter and
      season to taste.

    Plating

    1. Arrange Clementine segments and chervil leaves around plate.
    2. Add chopped chives to scallop and serve.



    This great family recipe is thanks to Clearwater Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/sea-scallop-recipes/sea-scallop-truffled-ratatouille-and-clementine-be/

    Huon Wood Roasted Salmon Baked Potatoes

    Wood Roasted Huon Salmon stuffed into a baked potato shell makes an easy mid-week meal. Try using sweet potatoes for a delicious alternative.

    Prep Time

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

    Ingredients

        •   2 x 150g Huon Wood Roasted Salmon (flaked)
        •   2 Tbsp olive oil
        •   2 Tbsp butter
        •   4 Medium baking potatoes, like Sebago or Kind Edwards
        •   2 Tbsp flat leaf parsley, finely chopped
        •   2 spring onions, finley chopped
        •   2 Tbsp crème fraiche
        •   1 Tsbp Dijon mustard

    Method

    1. Preheat the oven to 220°C.
    2. Halve the potatoes lengthways, then carefully score the cut sides with a crisscross pattern. Drizzle the cut surface with the 1 tbs of the olive oil, then place on a baking tray and bake for 30 - 40 minutes until soft.
    3. Preheat the grill. When the potatoes are cool enough to handle, use a dessert spoon to carefully scoop out the cooked potato flesh into a bowl, being careful not to pierce or tear the skins. Mash the hot potato roughly with the butter.
    4. Then add the flaked Huon Salmon, parsley, spring onion, crème fraiche and mustard to the bowl and stir. Season to taste. Spoon the salmon mix back into the potato skins, drizzle with extra olive oil and grill for 5 minutes or until the tops start to colour.



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

    Huon Salmon Sausage Rolls

    A Huon Salmon take on the classic sausage, these will disappear fast! You can use sesame or poppy seeds if fennel isn’t your thing.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 10

    Ingredients

        •   500g Fresh Huon Salmon, skin off cut into chunks
        •   1 Cup Fresh bread crumbs
        •   1 Small Onion, peeled and roughly chopped
        •   2 Tbsp Worcestershire sauce
        •   1/4 Cup Parsley
        •   2 Sheets Frozen puff pastry
        •   1 Egg, beaten
        •   1 Tsp Fennel seeds

    Method

    1. Preheat oven to 200C. Line a baking tray with paper
    2. In the bowl of a food processor, place the salmon, breadcrumbs, onion, Worcestershire and parsley then pulse until well combined. Season well with salt and pepper.
    3. On your work surface, cut each piece of puff pastry in half. Spoon a portion of the salmon mix down the centre of the pastry.
    4. Using a pastry brush, paint the long edge with egg, then roll up to enclose the filling, turn the roll over so the seam is on the bottom. Cut each roll into four pieces and place onto prepared baking tray.
    5. Brush the top of each sausage roll with the remaining egg and sprinkle with fennel seeds. Bake for 20 minutes, or until pastry is golden.
    6. Serve immediately with tartare sauce.



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

    Cheesy Chicken Fritters

    Cheesy, Juicy and Flavorful Chicken Fritters always get glowing reviews. If you love easy chicken recipes, this is your recipe!

    These Cheesy Chicken Fritters are a surprising way to use chicken breast, but it really works. These fritters are tender, juicy and so flavorful. If you love easy chicken recipes, THESE chicken patties are for you!

    Honestly these chicken patties disappear just as soon as they are out of the pan, but you could serve them as appetizers, between sliders as mini chicken sandwiches or as a side for dinner. These are a crowd pleasing treat and seriously try them with that garlic aioli which is all kinds of yum!

    If you’re pressed for time, you can cook this recipe right away after it is mixed but if you are patient or want to exercise the make-ahead option, refrigerate the mixture for 2 hours or overnight and the results will be even more juicy and flavorful.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 8

    Ingredients

    For Chicken Fritters:

        •  1 1/2 lbs chicken breasts (3 large)
        • 
    2 large eggs
        • 
    1/3 cup mayonnaise
        • 
    1/3 cup all-purpose flour or cornstarch or potato starch for gluten free
        • 
    4 oz mozzarella cheese (1 1/3 cups shredded)
        • 
    1 1/2 Tbsp chopped fresh dill
        • 
    1/2 tsp salt or to taste
        • 
    1/8 tsp black pepper
        • 
    2 Tbsp Extra light olive oil to saute (or any high heat cooking oil)

    For Garlic Aioli Dip (Optional)

        • 1/3 cup mayonnaise
        •
    1 garlic clove pressed
        •
    1/2 Tbsp lemon juice
        •
    1/4 tsp salt
        •
    1/8 tsp black pepper

    Method

    1. Using a sharp knife, dice chicken into 1/3" thick pieces and place them in a large mixing bowl. Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.
    2. Into the mixing bowl, add remaining batter ingredients: 2 eggs, 1/3 cup mayonnaise, 1/3 cup flour, 1 1/3 cups shredded mozzarella, 1 1/2 Tbsp dill, 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.
    3. Heat a large non-stick pan over medium heat and add 2 Tbsp oil. When oil is hot, add the chicken mixture a heaping Tablespoon at a time. Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 min on the first side, then flip and saute 3 min on the second side or until outsides are golden brown and chicken is fully cooked through* Repeat with remaining fritters adding more oil as needed.
    4. To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.

    NOTES: To test for doneness, cut a fritter in half and the chicken should be completely white inside. If your chicken patty is browning too fast, adjust your heat down.



    This great family recipe is thanks to Natashas Kitchen Recipes at https://natashaskitchen.com/cheesy-chicken-fritters-video/?utm_source=MadMimi&utm_medium=email&utm_content=FINALLY%21