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    Recipes — Australian

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    Sake-Marinated Lamb Rump, Aubergine and Miso Purée and Crispy Noodles

    Adding the Japanese flavours of sake and miso to this simple lamb recipe completely transforms the dish into something special. Victoria used the dry Gekkeikan Gensen Sozai Junmai Sake to marinate the lamb and serves with some crispy sesame soba noodles.

    Prep Time

        •    Prep and cook time: 40 minutes, plus 24 hours marinating time
        •    Yield: Serves 2


    Ingredients

    Lamb:

        •    3 tbsps of tamari
        •    3 garlic cloves, crushed
        •    1 lamb rump, fat scored
        •    2 spring onions, chopped
        •    1 red chilli, deseeded and chopped
        •    1 piece of fresh ginger, peeled and finely sliced
        •    200ml of sake, I used Gekkeikan Gensen Sozai Junmai


    Aubergine and miso puree:

        •    1 aubergine
        •    1 tbsp of red miso
        •    1 tbsp of caster sugar
        •    2 tbsps of tamari


    Crispy sesame soba noodles:

        •    1 tbsp of sunflower oil
        •    2 tbsps of sesame seeds
        •    1 tbsp of toasted sesame oil
        •    200g of soba noodles, skinny soba somen


    To serve:

        •    seaweed, aonori powdered
        •    1 spring onion, finely sliced

    Method

    1. Put the lamb into a large sandwich bag and add all the marinade ingredients. Seal the bag and squidge everything together, so the lamb is fully and evenly coated. Pop the bag in the fridge and leave to marinate overnight or for up to 24 hours.

    2. To make the aubergine and miso purée, press a barbecue skewer through an aubergine and place it directly over a gas hob ring. Turn the aubergine every now and then until the skin has charred and blackened all over. Scoop out the flesh and discard the burnt skin.

    3. Combine the miso, sugar and tamari in a small saucepan over a gentle heat and whisk until the miso and sugar have dissolved. Remove from the heat and add the aubergine pulp. Use a stick blender to blitz the mixture into a smooth purée. Set aside to reheat just before serving.

    4. Preheat the oven to the hottest setting.

    5. Brush off most of the excess marinade and place the lamb on a baking tray, fat side up. Roast for 5 minutes, before turning the heat down to 200˚C/gas mark 6 and roast for a further 10–15 minutes, depending on how pink you like your meat. Leave the lamb to rest tented with foil.

    6. To make the noodles, simply boil them in salted water according to the packet’s instructions, drain and toss in the oil and sesame seeds. Decant the oiled noodles into a hot wok or frying pan over a medium to high heat and use a fork or chopsticks to turn the noodles over until evenly browned and crispy.

    7. To plate up, slice the lamb and place it on a smear of aubergine and miso purée and scatter over some finely sliced spring onions. Serve alongside the crispy sesame soba noodles and dust over the seaweed powder.



    This great family recipe is thanks to Great-British-Chefs Recipes at https://www.greatbritishchefs.com/recipes/sake-marinated-lamb-rump-recipe

    Huon Salmon Cutlet, Sweet Chilli Prawns, Bok Choy

    This is another amazing Joshua Retzer (of Stillwater fame) salmon recipe! This dish is a bit more straight forward than others and is a fantastic way to showcase a cutlet of Huon Salmon.

    Prep Time

    

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

    Ingredients

        •    1/2 Lime
        •    80g Butter
        •    20 Fresh Tiger Prawns
        •    4 Huon salmon cutlets
        •    1 tbsp Fine Diced Garlic
        •    1 tbsp Fine Diced Ginger
        •    500ml Sweet Chilli Sauce
        •    1/2 bunch Coriander roughly Chopped
        •    4 bunches Bok Choy Chopped into 3rds
        •    6 Vietnamese Mint Leaves Roughly Chopped

    Method

    1. For the Sweet Chilli Prawns: In a saucepan add the garlic and ginger with a splash of oil and sweat, add the sweet chilli sauce and juice from the lime bring to heat. Meanwhile bring a pot of water to the boil and add the prawns, cook for about 3 minutes depending on size, strain and add to the sweet chilli sauce. Add the Chopped Coriander and Vietnamese Mint, season and this is ready to pour over the fish.

    2. To finish: Preheat oven to 180c. Lay the salmon cutlets out on tray lined with baking paper, season and place 20g butter on each piece, bake for about 6-7 minutes. Meanwhile bring a stir-fry pan to heat till almost smoking, add the Bok Choy and stir-fry for 2-3 minutes till soft yet nice and crispy, season in pan. Divide the Bok Choy between 4 bowls, place a Salmon Cutlet on each, divide the prawns between each plate and cover with as much sauce as you like.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-salmon-cutlet-sweet-chilli-prawns-bok-choy/

    Salt and Pepper Prawns with Pineapple Dipping Sauce

    Contrast salt and pepper prawns with sweet chilli pineapple dipping sauce for a vibrant starter.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 1 hour & 5 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 tsp fish sauce
        •    1 tbsp peanut oil
        •    2 tsps sea salt flakes
        •    2 tsps tamarind paste
        •    500g green school prawns
        •    Chopped long red chilli, to serve
        •    1 cup (150g) plain flour, seasoned
        •    1 tsp freshly ground black pepper
        •    Juice of 1 lime, plus lime wedges to serve
        •    1 tbsp sambal oelek (Indonesian chilli paste)
        •    3 eggwhites, lightly beaten with 2 teaspoons water
        •    1/2 pineapple, flesh chopped into bite-sized pieces

    Method

    1. Preheat the oven to 180°C.

    2. Toss pineapple with peanut oil, then spread over a baking paper-lined baking tray and roast for 45 minutes or until caramelised. Transfer to a food processor with lime juice, sambal oelek, fish sauce, tamarind and 1/4 cup (60ml) water, and whiz to combine. Strain through a sieve into a bowl. Set aside.

    3. Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough).

    4. Place eggwhite mixture and seasoned flour in separate bowls. Working in batches, dip prawns in egg, shaking off excess, then coat in flour and deep-fry for 2 minutes or until golden and crisp. Drain on paper towel.

    5. Toss prawns with salt flakes and black pepper, then transfer to a platter. Scatter with chilli and serve with pineapple dipping sauce and lime wedges.



    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/salt-pepper-prawns-pineapple-dipping-sauce/76bd786c-5ca0-4b77-bdd2-8ad987b53edf?current_section=recipes&r=recipes/collections/prawnrecipes

    Slow Cooker Sriracha Meatballs

    Flavorful, tender pork meatballs are baked in the oven then cooked in an irresistible Sriracha-flavored sauce for an easy slow cooker appetizer everyone will love.

    Prep Time

        •    Prep time: need refrigerate for 30 minutes before cooking
        •    Cook time: about 4-6 hours
        •    Yield: Serves about 36-40 small meatballs

    Ingredients

        •    1 tsp sesame oil
        •    1/4 cup soy sauce
        •    1/2 cup soy sauce
        •    1 egg yolk whisked
        •    1/4 cup brown sugar
        •    1 pound ground pork
        •    1/4 cup regular ketchup
        •    1 10- ounce jar pepper jelly
        •    1/2 cup panko bread crumbs
        •    1 tsp freshly ground black pepper
        •    1/4 cup fresh cilantro leaves minced
        •    2 cloves garlic pressed or finely minced
        •    Green onion and sesame seeds for garnish
        •    1/4 cup chopped green onion about 3 green onions
        •    1 heaping tbsp ginger grated or finely minced (about 1-inch knob)
        •    3/4 cup Kroger Sriracha ketchup or 3/4 cup regular ketchup mixed with XX Sriracha sauce

    Method

    1. In a medium bowl, add the pork and drizzle with the egg yolk, soy sauce, ginger, garlic and ground pepper and gently mix together with your fingers. Add the green onion, cilantro leaves and panko bread crumbs and mix gently until incorporated. Refrigerate for 30 minutes.

    2. Line a baking sheet with aluminum foil or parchment paper and preheat the oven to 400 degrees F.

    3. Use a small scoop or spoon to form 1/2-inch balls and gently roll between your palms and place on the baking sheet. Bake for 10 minutes or until golden brown. The meatballs may not be cooked all the way through and will continue to cook in the slow cooker. Transfer to a slow cooker.

    4. For the sauce, in a medium size bowl or 4 cup measuring cup, mix the Sriracha ketchup with the regular ketchup, pepper jelly, soy sauce, brown sugar and sesame oil. Pour over the meatballs and cook on high for 2-3 hours or low for 4-6 hours.

    5. Garnish with chopped green onion and sesame seeds and serve.



    This great family recipe is thanks to Foodie-Crush Recipes at https://www.foodiecrush.com/slow-cooker-sriracha-meatballs/

    Seafood Skewers with Grilled Lettuce and Blue Cheese Dressing

    This seafood skewers with grilled lettuce and blue cheese dressing recipe is brought to you by taste.com.au and Houghton Wine. Pair this dish with Houghton White Classic.

    Prep Time

        •    Prep time: 3 hours & 20 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 8

    Ingredients

        •    2 tbsps olive oil
        •    2/3 cup sour cream
        •    1/3 cup mayonnaise
        •    2 cloves garlic, crushed
        •    1 tbsp wholegrain mustard
        •    80g blue cheese, crumbled
        •    2 green onions, thinly sliced
        •    2 tsps worcestershire sauce
        •    16 large scallops without roe
        •    1 tbsp finely grated lemon rind
        •    2 tbsps finely chopped fresh dill
        •    1.5kg kipfler potatoes, scrubbed
        •    1 small iceberg lettuce, cut into thick wedges
        •    750g firm white fish fillets, cut into 3cm pieces
        •    16 uncooked medium king prawns, peeled, tails intact
        •    16 cleaned baby octopus, heads removed (if octopus is a little large, halve)

    Method

    1. Place potatoes in a large saucepan. Cover with cold water. Bring to the boil. Simmer, uncovered, for 10 minutes or until almost cooked. Drain. Halve lengthways.

    2. Place seafood in a large bowl. Add garlic, dill, onions, rind, mustard and oil. Toss gently to combine. Cover and refrigerate 3 hours or overnight. Thread seafood, alternating varieties, onto 16 metal or wooden skewers.

    3. Mash blue cheese with a fork in a small bowl. Stir in sour cream, mayonnaise, Worcestershire sauce and 2 tablespoons water until smooth. Cover and refrigerate until required.

    4. Preheat an oil-sprayed chargrill over medium-high heat. Cook potatoes and lettuce, turning, or until lettuce is just tender and potatoes are golden and crisp. Transfer to serving plates.

    5. Cook skewers on chargrill until seafood is just cooked and changed in colour. Serve with potatoes, lettuce and dressing.

    6. Pair this dish with Houghton White Classic.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/seafood-skewers-grilled-lettuce-blue-cheese-dressing/fefea12e-a39d-48b7-b6ec-6784d7063237