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    Recipes — australian meat

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    Chilean Sea Bass with Peanuts and Herbs

    If the idea of cooking skin-on fish makes you nervous, do this in an ovenproof nonstick pan. The skin won't get quite as crispy, but you won't have to worry about it sticking.

    Prep Time

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

    Ingredients

        •   2 tablespoons fresh lime juice
        •   1 tablespoon fish sauce (such as nam pla or nuoc nam)
        •   1 teaspoon sugar
        •   4 tablespoons vegetable oil, divided
        •   4 6-oz. skin-on Chilean sea bass or halibut fillets
        •   Kosher salt
        •   2 medium shallots, thinly sliced into rings
        •   1 1" piece ginger, peeled, finely julienned
        •   2 scallions, thinly sliced
        •   2 small green Thai chiles or ½ jalapeño, thinly sliced into rounds, seeds removed
        •   2 cloves garlic, finely chopped
        •   ¼ cup chopped fresh mint, basil, and/or cilantro
        •   2 tablespoons chopped unsalted, dry-roasted peanuts
        •   2 tablespoons chopped fresh dill

    Method

    1. Preheat oven to 350°. Whisk lime juice, fish sauce, sugar, and 2 Tbsp. water in a small bowl until sugar is dissolved. Set lime juice mixture aside.
    2. Heat 2 Tbsp. oil in a large ovenproof skillet over medium-high heat. Season fish with salt and cook, skin side down, until skin is golden brown and crisp, 5–8 minutes. Transfer skillet to oven and roast until fish is just opaque in the center, 5–10 minutes longer, depending on thickness. Transfer fish to a plate.
    3. While fish is roasting, heat remaining 2 Tbsp. oil in another large skillet over medium-high heat. Add shallots, ginger, scallions, and chiles and cook, stirring often, until beginning to brown, about 3 minutes. Add garlic and cook, stirring, until golden brown, about 30 seconds. Add reserved lime juice mixture to skillet and cook, stirring, until slightly reduced, about 1 minute. Remove from heat and mix in herbs and peanuts. Serve fish topped with sauce and dill.



    This great family recipe is thanks to Bon Appetit Recipes at https://www.bonappetit.com/recipe/chilean-sea-bass-with-peanuts-and-herbs

    Bow Tie Pasta with Sausage and Sweet Peppers

    Yummy dish that is super fast to put together. My husband loves this dish! This is great with a tossed salad! Enjoy!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •   1 pound Italian sausage, cut into 1/2 inch pieces
        •   2 green bell peppers, chopped
        •   8 ounces farfalle pasta
        •   1/2 cup beef broth
        •   1/4 teaspoon ground black pepper

    Method

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. While pasta is cooking, cook sausage and peppers in large skillet over medium heat until sausage is brown and juices run clear. Drain sausage mixture and return it to the pan. Pour in the broth, season with black pepper and bring to a boil.
    3. Toss pasta with sausage sauce and serve.



    This great family recipe is thanks to allrecipes Recipes at https://www.allrecipes.com/recipe/19908/bow-tie-pasta-with-sausage-and-sweet-peppers/?internalSource=hub%20recipe&referringId=16546&referringContentType=recipe%20hub&clickId=cardslot%2014

    Scallops and Sauce, Garlic Cream

    Prep Time

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

    Fish Topper: Use Garlic Cream Scallops & Sauce to top salmon, filet of sole, cod, or haddock.

    Cheese: Finish with a spoonful or two of shredded Parmigiano Reggiano to create an Alfredo, or 2 tablespoons of shredded Jarlsburg to make a Mornay sauce.

    Mushrooms: Sauté a few mushrooms, then add Scallops & Sauce for the perfect Mushroom Garlic Cream Sauce.

    Steak Topper: Finish on a steak and add a tablespoon of demi-glaze along with a teaspoon of peppercorns.

    Pesto: Add a couple spoonfuls of pesto for an interesting twist.

    Bacon: Adding a couple tablespoons of crispy bacon makes a deliciously simple Carbonara sauce.

    Risotto: Pair with a pesto, pea, or asparagus risotto.

    Peppers: Julienne & sauté a few red and green peppers, adding a pinch of cheese to make an à la King.

    Tomato: A spoonful of any tomato sauce along with a pinch of fresh diced tomatoes creates a Rose sauce.



    This great family recipe is thanks to Clearwater Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/scallops-and-sauce-cooking-instructions-and-applic/scallops-and-sauce-garlic-cream-uses-and-applicati/

    Spicy Meatballs

    These are great to make with the kids. Teach them about handling raw meat and using different flavours

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 6

    Ingredients

        •   500g minced chicken turkey, lamb, beef or pork
        •   1 medium onion
        •   2 garlic cloves, crushed or chopped
        •   2 tsp mild or medium curry powder
        •   2 tsp ground cumin
        •   1 tsp garam masala
        •   ½ tsp paprika or cayenne pepper
        •   2 tbsp fresh coriander, chopped
        •   1 egg, beaten
        •   50g fresh breadcrumb
        •   1 tbsp olive oil

    Method

    1. Heat oven to 180C/fan 160C/gas 4.
    2. Put the mince into the mixing bowl. Add the onions, garlic, curry powder, cumin, garam masala, paprika or cayenne pepper and coriander, then mix well. By adding these spices, you’ll get a delicious flavour without having to add any salt.
    3. Add the beaten egg and breadcrumbs, then mix again.
    4. Divide the meat mixture into 15-18 evensized pieces and shape into balls (they should be about the size of a walnut). Always wash your hands thoroughly after handling raw meat so you don’t transfer any germs that may be on the meat to other food or equipment.
    5. Heat the oil in the frying pan over a medium heat and add the meatballs using a spoon. Cook them for 5 mins, turning until golden brown. Remove from the pan and place them on to the tray. Bake in the oven for 15-20 mins.
    6. Remove from the oven. Remember to use oven gloves! Allow to cool slightly and serve with a fresh, crisp green salad, some pitta bread and tomato salsa.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/3428/spicy-meatballs

    Chinese Hot Pot

    Chinese Hot Pot is a soup with a variety of fresh ingredients in a simmering pot of soup stock. This recipe is easy, delicious for the entire family.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •   4 oz napa cabbage sliced
        •  
    12 oz fish balls
        •  
    6 oz chicken meat sliced
        •  
    4 oz tofu
        •  
    4 oz shiitake mushrooms sliced
        •  
    4 oz white mushrooms sliced
        •  
    6 oz shrimp shelled and deveined
        •  
    4 oz salmon fillet cut into pieces
        •  
    4 oz scallops
        •   4 oz baby bok choy sliced

    Garlic Oil:

        •   1 head garlic peeled and minced
        •  
    5 tablespoons cooking oil

    Broth:

        •   1 box Kitchen Basics® Original Chicken Stock 32 oz
        •  
    3 cups water
        •   5 heavy dashes ground white pepper

    Condiment:

        •   Soy sauce
        •  
    Cut chilies optional

    Method

    1. Arrange the fresh ingredients on plates. Arrange the similar kinds of ingredients on the same plate. See picture above.
    2. Add the cooking oil in a skillet. When it's heated, make the Garlic Oil by frying the minced garlic until they turn light brown (do not fry until medium brown). Turn off the heat and transfer the garlic oil to a small bowl. Let cool.
    3. Turn on the Instant Pot and set it to Saute mode, for 30 minutes. Add the Kitchen Basics® Original Chicken Stock, water and McCormick Ground White Pepper. Bring the broth to boil.
    4. Add the napa cabbage first and cook for 1 minute.
    5. Add each ingredient into the Instant Pot in the following order, in batches: fish balls, chicken, tofu, mushrooms, shrimp, salmon, scallops and baby bok choy. Do not use up all the ingredients. The ingredients should be cooked in the hot pot in 2 to 3 bathes.
    6. When the soup comes to a boil, add some garlic oil on top. Stir to mix well. Ladle the ingredients and some soup into serving bowls and serve immediately with the Condiment. After you finish the first round, continue to cook the remaining ingredients in the soup until all ingredients are used up.

    NOTES: You can get different kinds of fish balls in Asian supermarkets. They come in different shapes or form. They are all very tasty. Usually I would get plain white fish balls, fried fish balls (round or rectangle in shapes), and other fish sticks.



    This great family recipe is thanks to Rasamalaysia Recipes at https://rasamalaysia.com/chinese-hot-pot/