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    Recipes — Australian

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    Roast Duck Two Ways with Spiced Clementine Sauce

    Dinner for two? Forget having to carve a whole duck and enjoy this meltingly soft, crispy skinned leg and breast meat version instead

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 1 hour & 40 minutes
        •    Yield: Serves 2

    Ingredients

        •   1 tsp ground coriander
        •   1 tsp ground ginger
        •   pinch ground allspice
        •   6 or so thyme sprigs, left whole
        •   zest 2 clementines, juice of 4
        •   1 large duck breast with skin on
        •   2 duck legs

    For the sauce:

        •   50g light muscovado sugar
        •   100ml sherry vinegar
        •   150ml good chicken stock
        •   knob of butter

    Method

    1. Mix the spices, thyme and zest. Slash the skin of the breast, cutting through the fat but not into the meat, then rub the spice mix over the breast and legs. Leave for at least 2 hrs, or for up to 24 hrs in the fridge.
    2. Heat oven to 160C/fan 140C/gas 3. Put the legs into an ovenproof frying pan or smallish roasting tin, season well, then roast for 1½ hrs until deep golden and crisp. Sit the legs on a plate, then keep warm in a low oven or let cool. Spoon off excess fat from the pan juices and keep it for the next time you make roasties. Pull the meat and skin from the legs, shred using 2 forks, then mix together. Keep warm or, if making ahead, reheat in a hot oven for 10 mins before serving.
    3. Put the pan back on the hob, add the sugar for the sauce and let it melt and turn dark golden. Add the vinegar (the sugar might turn hard at this point but don’t worry as it will dissolve again), then reduce by about half. Tip in the clementine juice and almost all the stock and bubble again until reduced and syrupy. Whisk in the butter, then season to taste.
    4. Heat a frying pan, then cook the breast, skin-side down, for 10-12 mins until very crisp and the fat has run out. Turn over, fry for another 5 mins for just pink (or longer if you prefer), then lift onto a plate and rest, uncovered, for 10 mins. Spoon off remaining fat, add the leftover stock to the pan, then stir to dissolve any tasty, meaty bits. Add to the sauce.
    5. Slice the breast on the diagonal, then divide half of the leg meat between 2 warm plates in small piles (you can use a cutter or ring if you like, to make it neater). Top with slices of breast. Spoon the sauce over the meat and serve with glazed veg and potatoes.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/8263/roast-duck-two-ways-with-spiced-clementine-sauce

    Patagonian Scallop Ceviche

    Prep Time

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

    Ingredients

        •   180 g / 6 oz Clearwater Patagonian Scallops, whole
        •   1 lime, zested and juiced
        •   1 orange, juiced
        •   1/2 avocado, diced and tossed in lime juice
        •   1/4 yellow pepper, diced
        •   1/4 red pepper, diced
        •   5 ml / 1 tsp grated ginger
        •   15 ml / 1 tbsp chopped cilantro (reserve a few sprigs for garnish)
        •   10 ml / 2 tsp minced Shallot
        •   1/4 jalapeno minced, seeds and ribs removed
        •   60 ml / 1/4 cup olive oil

    Method

    1. Add diced avocado to lime juice immediately to keep it from turning color.
    2. In a non-reactive bowl (glass or plastic) mix together the lime-coated avocado and remaining ingredients and allow to ‘cure’ in refrigerator for 3 hours (up to a maximum of 6 hours).
    3. Plating: Arrange scallops ceviche in the center of an attractive plate. Garnish with a sprig of cilantro, minced jalapeno and a twist of lime.



    This great family recipe is thanks to Clearwater Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/argentine-scallop-recipes/patagonian-scallop-ceviche/

    One-Pot Chicken and Sausage Orzo

    There's something extra satisfying about a recipe like this one-pot chicken and sausage orzo dish where you just basically dump the ingredients in a pot and wait until it's cooked. Sure, you have to stir it a few times, and it helps if you add stuff in the right order. But for how delicious this comes out, you're doing very little actual work.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 16 minutes
        •    Yield: Serves 4

    Ingredients

        •   2 teaspoons olive oil
        •   12 ounces spicy Italian sausage, casings removed
        •   1 pound boneless, skinless chicken thighs, cut into bite-size pieces
        •   1 teaspoon salt, or to taste

        •   3 cups chicken broth, plus more as needed
        •   1/2 cup tomato sauce
        •   1 1/2 cups uncooked orzo (rice-shaped pasta)
        •   1 teaspoon kosher salt, or to taste
        •   1/2 cup finely grated Parmigiano-Reggiano
        •   1/4 cup chopped Italian parsley
        •   2 tbsps sliced fresh chives
        •   4 tbsps ricotta cheese for garnish

    Method

    1. Place a pot over medium-high heat; add oil. Brown crumbled sausage, breaking up pieces as they cook. Cook and stir until sausage is nicely browned, about 5 minutes. Add chicken pieces. Cook and stir until chicken begins to turn opaque, about 1 minute. Add salt.
    2. Stir in chicken broth and tomato sauce. Raise heat to high and bring mixture to a simmer. Stir in orzo and a pinch of salt. Reduce heat to medium until pasta is almost tender and most of the liquid is absorbed, 10 to 12 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot. Remove from heat. Add grated cheese, parsley, and chives. Serve topped with a dollop of ricotta cheese.



    This great family recipe is thanks to allrecipes Recipes at https://www.allrecipes.com/recipe/246126/one-pot-chicken-and-sausage-orzo/

    Garlic Herb Butter Roast Chicken

    Garlic Herb Butter Roast Chicken packed with unbelievable flavours, crispy skin and so juicy!

    Garlic Herb Butter Roast Chicken packed with unbelievable flavours, crispy skin, and so juicy! Nothing beats an easy to make and even easier to prepare roast chook! Especially when roasted with garlic butter, rosemary, parsley, lemon, and a hint of white wine. Beats any rotisserie chicken!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 1 hour & 15 minutes
        •    Yield: Serves 4

    Ingredients

        •   1 4-5 pound 2-3 kg whole chicken, at room temperature giblets and neck removed from cavity
        •  
    1/4 cup unsalted butter, melted
        •  
    3 tbsps olive oil
        •  
    1/4 cup white wine, (OPTIONAL) -- use a dry wine like a Sauv blanc or Chardonnay
        •  
    1 lemon, halved
        •  
    Salt and freshly ground pepper, to taste
        •  
    2 tbsps fresh chopped parsley
        •  
    4 garlic cloves, minced
        •  
    1 head of garlic roughly peeled and cut in half horizontally through the middle crosswise
        •  
    3 fresh whole rosemary sprigs

    Method

    1. Preheat oven to 430°F | 220°C (400°F or 200°C fan forced). Line a baking tray with foil, or lightly grease a roasting pan.
    2. Discard neck from inside the cavity and remove any excess fat and leftover feathers. Rinse chicken (including cavity) under cold running water. Pat dry with paper towels.
    3. Pour the olive oil, melted butter, wine (if using) and the juice of half a lemon over the chicken, under the skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle over the parsley.
    4. Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin.
    5. Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string.
    6. Place breast-side up into baking tray or roasting pan. Roast for 1 hour and 15-20 minutes, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer.
    7. Baste again, then broil for a further 2-3 minutes, until golden.
    8. Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices and remaining lemon half cut into wedges or slices.



    This great family recipe is thanks to Cafe Delites Recipes at https://cafedelites.com/garlic-herb-butter-roast-chicken/

    Bobby Flay's Meatball and Sauce Recipe

    With a combination of 3 meats in a homemade marinara sauce, these tender meatballs are full of savory flavor that will put any pasta dish over the top.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 20

    Ingredients

        •   1/2 pound ground beef
        •   1/2 pound ground pork
        •   1/2 pound ground veal
        •   2 large eggs lightly beaten
        •   1/4 cup Parmesan cheese
        •   4 cloves garlic finely chopped and sautéed
        •   1/4 cup breadcrumbs
        •   1/4 cup parsley finely chopped
        •   Salt and freshly ground pepper
        •   1 cup olive oil

    Homemade Sauce:

        •   2 tablespoons olive oil
        •   1 Spanish onion finely chopped
        •   4 cloves garlic finely chopped
        •   56 oz. canned plum tomatoes and their juice pureed in a blender
        •   1 bay leaf
        •   1 bunch parsley
        •   1 pinch red pepper flakes
        •   Salt and freshly ground pepper to taste
        •   6 basil leaves sliced into strips

    Method

    Meatballs:

    1. Combine all ingredients, (except the oil), in a large bowl until well-combined. Roll into 1+1/2 inch balls.
    2. Heat the oil in a large sautee pan or dutch oven over medium heat and add the meatballs. Let them fry, cooking on each side until lightly browned, but not cooked all the way through. About 10-15 minutes.
    3. Add the meatballs to tomato sauce and let them simmer on medium low heat for about 45 minutes.

    Homemade Sauce:

    1. In a medium saucepan, heat the olive oil on medium heat. Add the onions and garlic until they’re softened, about 5 minutes.
    2. Add the pureed tomatoes and juice, the bay leaf, parsley, red pepper flakes, salt, and pepper.
    3. Bring the sauce to a boil, reduce the heat back down to a light simmer, and add the meatballs.
    4. Cover the pot and let them simmer for 40 minutes.
    5. Remove the bay leaf and parsley prior to serving and mix in the basil. Serve, and enjoy!

    NOTES:

        •    Use enough oil to cover about 1/3 of the meatball. You can use less than the cup that is indicated in the recipe.

        •    You can substitute the veal and/or pork with ground beef or ground turkey if preferred.

        •    To serve with pasta, combined with 1 lb. of spaghetti. This is also great with a side of garlic bread!



    This great family recipe is thanks to The-Cozy-Cook Recipes at https://thecozycook.com/bobby-flays-meatball-recipe/