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    Recipes — Australian

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    Cheesy Chicken Mexican Doritos Casserole

    Prep Time

        •    Cook time: 35 minutes
        •    Yield: Serves 4-6

    Ingredients

        •   3 c shredded cooked chicken
        •   2 c shredded cheese (or more if you are a cheese hound)
        •   1 can(s) cream of chicken soup
        •   1/2 c milk
        •   1/2 c sour cream
        •   2 can(s) ro-tel tomatoes (canned tomatoes with jalepenos-mild)
        •   1/2 pkg taco seasoning (or more- to taste)
        •   1 bag(s) doritos
        •   fell free to top it off with lettuce ,tomatoes and onions

    Method

    1. Pre-heat oven to 350-f degrees.
    2. In a mixing bowl, combine all ingredients except doritos.
    3. In a greased 2 qt baking dish, put a layer of crushed Doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.
    4. Then if you like, you can top it off with lettuce ,tomatoes and onions



    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Cheesy-Chicken-Mexican-Doritos-Casserole_-1617663?prm-v1&utm_medium=email&utm_campaign=popular-searches-email#9e789af4-939a-4294-860e-b03a33e8cc28

    Beef Stew Recipe

    Beef Stew. Ok, yum! The beef is so tender and just melts in your mouth! Every bit of this beef soup is infused with wonderful flavor from slow roasting in the oven.

    This hearty beef stew is quite a treat and is every bit as good as it’s cousin, the famous beef bourguignon! Pair it with fresh bread or serve it over pasta. It is so satisfying!

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 2 hours
        •    Yield: Serves 6-8

    Ingredients

        •  6 oz thick sliced bacon chopped into 1/4" wide strips
        •  Olive Oil to Sautee
        • 
    2 - 2 1/2 lbs boneless beef chuck or good quality stew meat trimmed and cut into 1" pieces
        •  Salt and ground black pepper to taste
        • 
    1/4 cup all-purpose flour
        • 
    2 cups good red wine such as Soft Red or Pinot Noir (see note above)
        • 
    1 lb mushrooms thickly sliced
        • 
    4 large carrots peeled and cut into 1/2" thick pieces
        • 
    1 medium yellow onion diced
        • 
    4 garlic cloves chopped
        • 
    1 Tbsp tomato paste
        • 
    4 cups low sodium beef broth or beef stock
        • 
    2 bay leaves
        • 
    1 tsp dried thyme
        • 
    1 lb small potatoes new potatoes, or fingerling, halved or quartered

    Method

    1. In a large, oven-proof pot, sauté bacon over medium heat until golden brown and fat is released. Using a slotted spoon, remove bacon to a separate bowl.
    2. While bacon is cooking, place beef in a large mixing bowl and season with 1/2 Tbsp salt and 1 tsp black pepper. Sprinkle beef with 1/4 cup flour and toss to combine and evenly coat beef. Transfer beef in batches into the hot bacon fat and cook over med/high heat, until beef is browned (3-4 min per side). Add olive oil if needed. Cook beef in 2 batches or it won't sear properly. Transfer browned beef to the bowl with bacon.
    3. Add 2 cups wine to the pot and bring to a boil, scraping the bottom to deglaze the pot. Add sliced mushrooms and simmer over medium heat about 10 min. Return beef and bacon to the pot.
    4. Meanwhile, heat a large non-stick skillet over medium/high heat and add 2 Tbsp olive oil. Add sliced carrots, diced onion and 4 chopped garlic cloves, and saute 4 min. Add 1 Tbsp tomato paste and sautee another minute. Transfer veggies to the soup pot.
    5. Add 4 cups beef broth, 2 bay leaves, 1 tsp dried thyme, 1 tsp salt and 1/2 tsp pepper to the pot. Stir to combine and bring to a low boil.
    6. Add potatoes, making sure they are submerged in liquid then cover and transfer to a 325˚F oven for 1 hour and 45 min. Beef will be very tender. For a healthier stew, you can tilt the pot after it comes out of the oven to allow the liquid to pool to one side, then skim off any excess fat.

    NOTE: A Note on Cooking Wine: Please don't use anything labeled "cooking wine." You want to use a wine that would be considered drinkable.

    A Note on Cooking Wine: Please don’t use anything labeled “cooking wine.” You want to use a wine that would be considered drinkable. Our family made the decision not to drink alcohol, but I sure do love cooking with it, so our kitchen is well stocked ;). My favorite wine that I use for nearly all red wine cooking is an Idaho brand: Ste Chapelle's "Soft Red." It’s mildly sweet and very pleasant. I’m not a wine connoisseur by any means and if you are, you’re probably laughing at my description of it.



    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/beef-stew-recipe/?utm_source=MadMimi&utm_medium=email&utm_content=Classic+Recipes+that+NEVER+go+out+of+Style&utm_campaign=20170919_m141526272_Mailer+150+09%2F23%2F17&utm_term=Beef-Stew-Recipe-4_jpg_3F1506049892

    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

    Hot Smoked Huon Salmon Rolls

    Forget the traditional hot dog, Huon Wood Roasted Salmon makes this fast footy food at its finest.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4

    Ingredients

        •   2 x 150g Huon Wood Roasted Salmon
        •   1 celery stalk, finely chopped
        •   1 Cup Mayonnaise
        •   2 Tbsp lemon juice
        •   1 tbsp Chopped fresh chives
        •   4 Hot dog buns
        •   2 Tbsp Butter at room temperature
        •   Crisps to serve

    Method

    1. Mix the salmon, celery, mayo, lemon juice and chives together in a bowl.
    2. Heat a large frypan over medium heat. Cut off the long edges of the hot dog buns to create a flat side. Spread with butter then toast each side in the frypan. Split the top and fill with Huon Salmon mix. Serve with some hand cooked crisps on the side.



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

    Chicken Madeira – Cheesecake Factory Copycat

    Juicy chicken and mushrooms in creamy sauce under melty cheese... This creamy Chicken Madeira is a copycat recipe of the most popular dish at the Cheesecake Factory.

    Juicy chicken and mushrooms in a madeira cream sauce under melty cheese and asparagus… all you need is mashed potatoes to go with it. This creamy Chicken Madeira is  one of the most popular menu item at the Cheesecake Factory. It is popular for good reason! We love recreating our favorite restaurant copycat recipes like this one from Olive Garden!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 4

    Ingredients

        •  1 lb Chicken Breasts (2 large) , halved lengthwise and pounded to an even 1/4" thickness
        • 
    1 lb asparagus blanched*
        • 
    3/4 tsp sea salt, divided and black pepper to taste
        • 
    3 Tbsp Unsalted Butter divided
        • 
    2 Tbsp Olive Oil divided
        • 
    16 oz button mushrooms thickly sliced
        • 
    1 small or 1/2 medium yellow onion finely diced
        • 
    2 large garlic cloves minced
        • 
    2 Tbsp fresh parsley finely chopped, plus to garnish
        • 
    1 1/2 cups Madeira Wine sweet white wine*
        • 
    1 1/2 cups low sodium beef stock or broth
        • 
    1/2 cup Whipping Cream heavy or regular
        • 
    1 cup mozzarella cheese shredded

    Method

    1. To blanch asparagus: Remove fibrous stems from asparagus by snapping them off. Fill a medium pot with 6 cups water, bring to a boil and add 1 Tbsp salt. Add asparagus and boil uncovered until crisp tender and bright green (2-3 minutes then remove from hot water and set aside).
    2. Place a large heavy (oven-safe) pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 5 min until soft. Stir in diced onion and cook 3 min. Add minced garlic cloves then season with 1/4 tsp salt and 1/4 tsp black pepper and 2 Tbsp parsley. Cook another 2 min then remove mixture to a plate and wipe skillet clean with wet paper towel.
    3. Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4" thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp black pepper. Place same pan over medium/high heat and add 1 Tbsp butter and 1 Tbsp oil. When butter is finished foaming, add chicken breasts and sauté 3 to 4 min per side or until golden and cooked through. Remove chicken from pan to the same plate with mushrooms.
    4. In the same pan, add 1 1/2 cups Madeira and boil until reduced by half (5 minutes vigorous boiling), scraping the bottom of the pan to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup liquid remains or about 1/4 of it's original volume (10 min). Reduce heat to medium, add 1/2 cup cream and simmer until sauce thickens (2 min). Season with salt and pepper to taste.
    5. Return chicken to the pan, turning it to coat in the sauce. Top with mushrooms, asparagus and sprinkle with 1 cup of mozzarella cheese over the top. Broil 3-4 minutes or until cheese is melted. Remove from oven, garnish with fresh parsley.

    NOTE: * Found at the liquor and wine store - not carried in most grocery stores. $6 bottle.



    This great family recipe is thanks to Natashas Kitchen Recipes at https://natashaskitchen.com/chicken-madeira-recipe/?