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    Recipes — australian meat in hong kong

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    Chipotle Duck Tacos with Charred Corn

    Prep Time

        •    Prep time: 25 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •   4 Luv-a-Duck Fresh Duck Breasts
        •   1 Tblsp Luv-a-Duck Duck Fat, melted
        •   2 cobs of corn, husks removed
        •   10 pack corn or flour tortillas
        •   1 Tblsp chipotle seasoning
        •   1 Tblsp lime juice
        •   Lime wedges to serve

    Chipotle Mayonnaise:

        •   1 cup mayonnaise
        •   1 Tblsp chipotle seasoning
        •   1 Tblsp lime juice

    Cabbage Salad:

        •   1/4 green cabbage, thinly sliced
        •   1/4 red onion, thinly sliced
        •   1/2 cup pickled coriander leaves
        •   1 Tblsp lime juice
        •   2 tsp olive oil

    Method

    1. Heat a char-grill pan over medium-high heat. Brush the corn with duck fat and cook for 10-15 minutes, turning regularly, until corn is charred and tender.
    2. Make cabbage salad by combining cabbage, red onion and coriander in a bowl. In a small jar, shake together lime juice and olive oil with salt and pepper to taste. Pour over cabbage and toss to combine.
    3. In a separate small bowl, make chipotle mayonnaise by combining mayonnaise, chipotle seasoning and lime juice.
    4. Pat duck skin dry, score the skin and sprinkle with chipotle seasoning. In a medium pan over moderate heat, place the duck breasts skin side down into the pan and cook for 5 minutes or until skin is golden. Turn over and cook for a further 2 minutes. Place duck in oven and roast at 190 °C for 8-10 minutes. Remove from heat and rest for 5 minutes before slicing.
    5. Using a sharp knife, cut the kernels from the cob. Heat tortillas in the microwave according to pack instructions. Top tortillas with cabbage salad, corn, duck and a drizzle of chipotle mayonnaise. Serve with lime wedges.



    This great family recipe is thanks to Luv-A-Duck Recipes at http://www.luvaduck.com.au/recipes/view/cipotle-duck-tacos-with-charred-corn/31/

    Baked Salmon with Garlic and Dijon

    We absolutely love salmon recipes and this is our very favorite! Find out why this is one of the most popular baked salmon recipes online! This baked salmon recipe is a huge hit wherever it goes. It’s incredibly flavorful, flaky and juicy.

    It’s also super easy to make, making it a perfect go-to recipe for parties and entertaining. My children actually eat this salmon! With over a 100 five-star reviews, this roasted salmon is sure to become a favorite in your home. I hope you fall in love with this recipe!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4-6

    Ingredients

        •  1 1/2 lb salmon fillet
        • 
    2 Tbsp fresh parsley chopped
        • 
    3 garlic cloves pressed
        • 
    1/2 Tbsp Dijon mustard
        • 
    1/2 tsp salt we use sea salt
        • 
    1/8 tsp black pepper
        • 
    2 Tbsp light olive oil not extra virgin
        • 
    2 Tbsp fresh lemon juice
        • 
    1/2 Lemon, sliced into 4 rings for effect

    Method

    1. Preheat the oven to 450° F. Line rimmed baking sheet with silpat or foil.
    2. In a small bowl, combine: 2 Tbsp parsley, 2-3 pressed cloves garlic, 1/2 Tbsp Dijon, 1/2 tsp salt, 1/8 tsp pepper, 2 Tbsp oil and 2 Tbsp lemon juice.
    3. Slice salmon into 4 portions and arrange them on a lined baking dish, keeping salmon skin-side-down.
    4. Generously brush top and sides of salmon with sauce and top with lemon slices.
    5. Bake at 450°F for 12-15 min or until just cooked through and flaky. Don't over-cook.

    How to make baked salmon:

    1. Preheat oven to 450˚F. Line rimmed baking sheet with silpat or foil. If you don’t line the dish, you will later regret it as you scrub the pan fiercely for a day and a half (speaking from experience).
    2. In a small bowl, combine: 2 Tbsp parsley, 3 pressed cloves garlic, 1/2 Tbsp Dijon, 1/2 tsp salt, 1/8 tsp pepper, 2 Tbsp olive oil and 2 Tbsp lemon juice. Smell the mixture – it’s simply amazing!



    This great family recipe is thanks to Natashas Kitchen Recipes at https://natashaskitchen.com/baked-salmon-with-garlic-and-dijon/

    Sausage, Roasted Veg & Puy Lentil One Pot

    This one-pot wonder delivers three of your five-a-day and makes a fuss-free dinner solution on a busy day. With sausages, lentils and veg, it's filling too

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 4

    Ingredients

        •   8 sausages
        •   2 x 400g packs ready-to-roast vegetables
        •   3 garlic cloves, bashed in their skins
        •   2 tbsp olive oil
        •   1 tsp smoked paprika
        •   2 x 250g pouches Puy lentils
        •   1 ½ tbsp sherry or red wine vinegar
        •   1 small pack parsley, roughly chopped

    Method

    1. Heat grill to high. Put the sausages in a large roasting tin and grill for 8-10 mins until browning, then switch the oven on to 200C/180C fan/gas 6. Remove the tin from the oven and add the vegetables and garlic, then drizzle over the oil and toss in the paprika and some seasoning.
    2. Roast for 30-35 mins more until the sausages and veg are mostly tender, then stir through the lentils and vinegar. Return to the oven for 5 mins until everything is heated through. Squeeze the garlic cloves out of their skins and stir the garlic into the lentils, then season to taste, stir through the parsley and serve.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/sausage-roasted-veg-puy-lentil-one-pot

    Cheesy Chicken Fritters

    Cheesy, Juicy and Flavorful Chicken Fritters always get glowing reviews. If you love easy chicken recipes, this is your recipe!

    These Cheesy Chicken Fritters are a surprising way to use chicken breast, but it really works. These fritters are tender, juicy and so flavorful. If you love easy chicken recipes, THESE chicken patties are for you!

    Honestly these chicken patties disappear just as soon as they are out of the pan, but you could serve them as appetizers, between sliders as mini chicken sandwiches or as a side for dinner. These are a crowd pleasing treat and seriously try them with that garlic aioli which is all kinds of yum!

    If you’re pressed for time, you can cook this recipe right away after it is mixed but if you are patient or want to exercise the make-ahead option, refrigerate the mixture for 2 hours or overnight and the results will be even more juicy and flavorful.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 8

    Ingredients

    For Chicken Fritters:

        •  1 1/2 lbs chicken breasts (3 large)
        • 
    2 large eggs
        • 
    1/3 cup mayonnaise
        • 
    1/3 cup all-purpose flour or cornstarch or potato starch for gluten free
        • 
    4 oz mozzarella cheese (1 1/3 cups shredded)
        • 
    1 1/2 Tbsp chopped fresh dill
        • 
    1/2 tsp salt or to taste
        • 
    1/8 tsp black pepper
        • 
    2 Tbsp Extra light olive oil to saute (or any high heat cooking oil)

    For Garlic Aioli Dip (Optional)

        • 1/3 cup mayonnaise
        •
    1 garlic clove pressed
        •
    1/2 Tbsp lemon juice
        •
    1/4 tsp salt
        •
    1/8 tsp black pepper

    Method

    1. Using a sharp knife, dice chicken into 1/3" thick pieces and place them in a large mixing bowl. Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.
    2. Into the mixing bowl, add remaining batter ingredients: 2 eggs, 1/3 cup mayonnaise, 1/3 cup flour, 1 1/3 cups shredded mozzarella, 1 1/2 Tbsp dill, 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.
    3. Heat a large non-stick pan over medium heat and add 2 Tbsp oil. When oil is hot, add the chicken mixture a heaping Tablespoon at a time. Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 min on the first side, then flip and saute 3 min on the second side or until outsides are golden brown and chicken is fully cooked through* Repeat with remaining fritters adding more oil as needed.
    4. To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.

    NOTES: To test for doneness, cut a fritter in half and the chicken should be completely white inside. If your chicken patty is browning too fast, adjust your heat down.



    This great family recipe is thanks to Natashas Kitchen Recipes at https://natashaskitchen.com/cheesy-chicken-fritters-video/?utm_source=MadMimi&utm_medium=email&utm_content=FINALLY%21

    Lamb and Feta Meatballs in Rich Tomato Sauce

    Lamb and feta meatballs in rich tomato sauce

    Prep Time

        •    Prep time: 35 minutes
       •    Cook time: 40 minutes
        •    Yield: Serves 4

    Ingredients

        •   Ground Aussie lamb is a natural complement to Greek ingredients like olives and feta cheese. Made into meatballs and bathed in an herbed tomato sauce, they’re perfect over pasta or rice, or nestled into warm pita bread. Portion size: 4 x 2-oz. meatballs

    Meatballs:

        •   2 pounds Australian ground lamb
        •   3 large eggs
        •   1 ½ cups dried breadcrumbs
        •   ¾ Feta cheese, crumbled
        •   ½ teaspoon garlic
        •   2 cloves garlic, minced
        •   2 tablespoons fresh parsley leaves, chopped
        •   2 tablespoons fresh mint leaves, chopped
        •   1 lemon, zested
        •   Salt and pepper to taste
        •   Olive oil as needed

    Tomato sauce:

        •   2 tablespoons olive oil
        •   2 shallots, finely sliced
        •   4 cloves of garlic, crushed
        •   2 pounds canned tomatoes, chopped
        •   1 tablespoons fresh thyme leaves, chopped
        •   ¼ cup green olives, pitted
        •   ¼ cup black olives, pitted
        •   ½ teaspoon, superfine sugar

    Garnish:

    Fresh parsley leaves, chopped, as needed
    Lemon wedges as needed

    Method

    For the meatballs: In a large bowl, combine all the ingredients until mixed thoroughly. Set the mixture aside for 30 minutes in the refrigerator. Roll the meat mixture into 1½-inch balls, using hands dipped in warm water to avoid sticking. Heat olive oil in a large, heavy-bottomed saucepan over MEDIUM-HIGH heat. Sear the meatballs in batches until browned on all sides. Place them on a baking sheet and set aside. (They can be covered and refrigerated at this point.)

    For the sauce: Heat the oil in a heavy-bottomed pot over MEDIUM heat and sauté the shallots and garlic for 5 minutes, or until the shallots are translucent. Add the canned tomatoes and thyme and reduce the heat to LOW. Simmer for 30 minutes, or until the sauce comes to a boil, stirring constantly to avoid it sticking and burning on the bottom. Add the olives and then season with salt and pepper and add the sugar. If the sauce is too acidic, add a little more sugar. Serve immediately or cool and refrigerate the sauce until needed.

    To cook: Preheat the oven to 350 degrees F. Bake the meatballs on the baking sheet for 6 to 8 minutes, or until cooked through.

    To serve: Heat the sauce, if necessary, and then add the meatballs to it. Serve them from the pot or a serving dish, garnished with the chopped parsley and lemon wedges.



    This great family recipe is thanks to True Aussie Beef and Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/holiday-recipes/lamb-and-feta-meatballs-in-rich-tomato-sauce/