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    Recipes — australian meat in hong kong

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    Grilled Steak Kebabs

    Delicious steak kebabs with bell pepper and red onion!

    Prep Time

        •    Prep time: 1 hour
        •    Cook time: 5 minutes
        •    Yield: Serves 6-8

    Ingredients

        •   1/2 cup olive oil
        •   1/2 cup soy sauce
        •   3 cloves garlic, minced
        •   1 teaspoon black pepper
        •   2 pounds sirloin steak, cut in 1-inch cubes
        •   1 red bell pepper, seeded and cut in 1-inch pieces
        •   1 orange bell pepper, seeded and cut in 1-inch pieces
        •   1 green bell pepper, seeded and cut in 1-inch pieces
        •   1 red onion, cut in 1-inch pieces
        •   8 (12-inch) metal skewers

    Method

    1. In a medium bowl, whisk together olive oil, soy sauce, garlic and pepper. Add the cubed sirloin steak to marinade and toss to coat. Cover with plastic wrap and let marinate for 30 minutes or up to 1 hour.
    2. Once the meat has marinated, thread it onto the skewers alternating with pieces of bell pepper and red onion.
    3. Grill kebabs over medium heat, turning often, until all sides of the meat is well brown and vegetables are tender. (About 12 to 15 minutes)



    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Grilled-Steak-Kebabs-1202201?prm-v1&utm_medium=email&utm_campaign=browse-email

    Chicken Pesto Roll Ups

    Have you discovered Pesto Chicken?! These chicken pesto roll ups are stuffed with cheese, juicy tomatoes and pesto sauce! This pesto chicken tastes like fine dining with Tuscan flavors but they are so easy to make.

    These chicken roll ups are simple enough for weeknight cooking but are also special occasion worthy!

    Prep Time

        •    Prep time: 19 minutes
        •    Cook time: 21 minutes
        •    Yield: Serves 8

    Ingredients

        •  2 lbs chicken breasts (4 medium/large chicken breasts)
        • 
    1 tsp Garlic Salt (or to taste)
        • 
    1/4 tsp Black Pepper (or to taste)
        • 
    1/2 cup Pesto sauce (about 8 Tbsp total)
        • 
    8 oz Mozzarella cheese, shredded, (reserve 2 oz for topping)
        • 
    2 tomatoes (medium) thinly sliced into 16 rings
        • 
    1 cup cherry tomatoes optional
        • 
    1 Tbsp Fresh basil leaves shredded, optional garnish
        • 
    1 Tbsp olive oil
        • 
    1 Tbsp unsalted butter

    Method

    1. Preheat oven to 425˚F. Cut chicken breast in half lengthwise so you have 8 thin chicken cutlets. Pound each cutlet in a quart sized ziploc bag or between 2 sheets of plastic wrap into 1/8" thick cutlets. Season both sides of chicken with garlic salt and black pepper.
    2. Spoon and spread 1 Tbsp pesto in the center of each cutlet, top with 2 thin tomato slices and sprinkle with 2-3 Tbsp mozzarella cheese. Roll the chicken up tightly and seal ends with a toothpick.
    3. Preheat large oven-safe skillet over medium/high heat with 1 Tbsp oil and 1 Tbsp butter. Add chicken roll-ups and sear on both sides until golden (4 min per side or 8 minutes total on the stove).
    4. Sprinkle tops with remaining cheese and 1 cup of cherry tomatoes. Place the skillet on the center rack of oven and bake 425˚F for 13-15 minutes (13 min for these these medium chicken breasts and 15 min for larger chicken breasts, or until internal temp of chicken reaches 160˚F on instant-read thermometer.

    NOTES: To serve, remove toothpicks then plate chicken pesto roll-ups, spooning pan juices and roasted tomatoes over the top and garnish with freshly chopped basil. Serve with mashed potatoes and asparagus for a fancy (but simple) dinner!



    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/chicken-pesto-roll-ups-video/?utm_source=MadMimi&utm_medium=email&utm_content=Most+Popular+Chicken+Recipes%21%21&utm_campaign=20171011_m142032518_Mailer+153+10%2F14%2F17&utm_term=Chicken-Pesto-Roll-Ups-5_jpg_3F1507932674

     

     

     

     

     

     

     

     

     

     

    Meatballs with Vine Tomato Sauce

    Get the kids to help you make these simple meatballs, or make them up in advance

    Prep Time

        •    Prep time: 1 hour
        •    Cook time: 45 minutes
        •    Yield: Serves 4 children and 2 adults

    Ingredients

        •   500g lean minced beef
        •   1 small onion, finely chopped
        •   1 eating apple, peeled and finely chopped (or grated)
        •   1 red pepper, cored, seeded and finely chopped
        •   leaves from 2 sprigs oregano or 1 tsp dried
        •   plain flour for coating
        •   olive oil, for frying

    For the sauce:

        •   1 small onion, finely chopped
        •   2 tbsp olive oil
        •   4 x 225g packs cherry tomatoes on the vine, halved
        •   dash of Worcestershire sauce
        •   dash of soy sauce
        •   handful of fresh basil leaves

    Method

    1. Mash the meat in a bowl with a spoon, then tip in the onion, apple, red pepper and oregano (and seasoning if you want to). Mash again to mix everything together. Now mix well with your hands until the mixture is sticky and divide into 16 smallish balls. Chill in the fridge while you make the sauce. You can make them up to this stage 2 days ahead, or freeze them.
    2. Make the sauce. Soften the onion in a medium saucepan with the oil. Tip in the tomatoes and simmer very gently, uncovered, for about 20 mins. Add the rest of the ingredients except the basil and slow cook for another 15-20 mins. Add the basil and a splash of water from the kettle. Tip the contents of the pan into the food processor and whizz until smooth.
    3. Heat oven to 190C/fan 170C/gas 5. Gently roll the meatballs in flour. Heat a spoonful of oil in an ovenproof non-stick frying pan, wipe out with kitchen paper, then add the meatballs and fry gently and slowly over a low heat for 10 mins, turning them over once with tongs. (You may need to do this in batches if your pan is not very big.) Drain off any excess fat, pour in the sauce and finish off cooking in the oven for 15 mins. Serve with pumpkin mash.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/1603/meatballs-with-vine-tomato-sauce

    Porcini Seared Scallops, Celery Root and Warm Truffle Vinaigrette

    Prep Time

        •    Prep time: 1 hour
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •   12 Clearwater Sea Scallops
        •   ½ cup Porcini, ground fine in coffee mill
        •   Salt & pepper
        •   ½ cup Olive oil
        •   24 large picked green celery leaves; fried crisp in corn oil (325°), drained, seasoned with salt and pepper
        •   ½ cup Truffle vinaigrette
        •   Celery root purée

    Truffle Vinaigrette

        •   ½ cup Chicken stock
        •   2 tbsp Sherry vinegar
        •   2 tbsp Minced shallot
        •   2 tbsp Very fine truffle peelings
        •   ¼ cup Extra-virgin cold pressed olive oil
        •   ¼ cup Black truffle oil
        •   1 tbsp Fine minced parsley
        •   Salt & pepper to taste

    Celery Root Puree

        •   4 cups Milk
        •   2 tbsp Sea salt
        •   5 cups Peeled diced celery root (large dice)
        •   2 ½ cups Peeled diced Yukon gold potatoes
        •   ½ cup Sweet butter
        •   salt & white pepper to taste

    Method

    1. Heat nonstick 10-inch pan, add 2 tablespoons olive oil.
    2. Dust both sides of sea scallops with Porcini powder and season with salt and pepper.
    3. Sear in hot pans for two minutes per side.  Remove and drain on towels.
    4. Place small free form quenelle of puree in center of
      plate, set scallop on top.

    Truffle Vinaigrette

    1. In a small saucepan over medium heat bring the
      chicken stock, sherry vinegar, minced shallot, and truffle peelings to a simmer. Set aside.
    2. Whisk in the olive oil, black truffle oil, and parsley while mixture is still warm.
    3. Season with salt and pepper.

    Celery Root Puree

    1. Cook potatoes and celery root together in milk and
      salted water (just enough to cover) until tender, about
      20-25 minutes at a low simmer.
    2. Drain thoroughly.
    3. Puree in food processor, adding butter in small
      amounts till smooth.
    4. Season to taste.
    5. Hold covered in a water bath to keep warm.

    Plating

        •   Spoon vinaigrette over and around plate.
        •   Garnish with two crisp celery leaves.



    This great family recipe is thanks to Clearwater Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/sea-scallop-recipes/porcini-seared-scallops-celery-root-and-warm-truff/

    Stir-fried Pork with Ginger & Honey

    This healthy noodle dish is deliciously low-fat with a great mix of Asian flavours- the perfect midweek supper

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 2

    Ingredients

        •   2 nests medium egg noodles
        •   2 tsp cornflour
        •   2 tbsp soy sauce
        •   1 tbsp honey
        •   1 tbsp sunflower oil
        •   250g/9oz pork tenderloin, cut into bite-sized pieces
        •   thumb-sized piece ginger, finely chopped
        •   2 garlic cloves, finely chopped
        •   1 green pepper, deseeded and sliced
        •   100g mange tout
        •   1 tsp sesame seed

    Method

    1. Bring a pan of salted water to the boil and cook the noodles following pack instructions. Meanwhile, mix the cornflour with 1 tbsp water, then stir in the soy sauce and honey, and set aside.
    2. Heat the oil in a wok over a high heat. Add the pork and cook for 2 mins until browned all over. Add the ginger, garlic, pepper and mangetout, and cook for a further 2 mins. Reduce the heat, then add the soy and honey mixture, stirring and cooking until the sauce bubbles and thickens. Divide the drained noodles between 2 bowls. Top with the pork and vegetables, and finish with a sprinkling of sesame seeds.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/1897693/stirfried-pork-with-ginger-and-honey