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    Recipes — australian meat in hong kong

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    Garlic Butter Skillet Steak and Shrimp

    Learn how to make the most tender pan-seared garlic butter skillet steak and shrimp. You don’t have to go out to get good surf & turf when you can make it so easily at home!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


    Steak and Shrimp:

        •    2 large New York strip steaks (0r 4 small)
        •    8 ounces shrimp, peeled and deveined
        •    salt and pepper
        •    olive oil
        •    1-2 tbsps cold butter
        •    2 whole cloves of garlic

    Garlic butter:

        •    4 tbsps softened butter
        •    1 tbsp garlic, pressed or minced
        •    2 tsps chopped thyme (or rosemary, or tarragon)
        •    1 tbsp chopped flat leaf parsley
        •    a big pinch of maldon sea salt + coarse black pepper


    1. Make the butter: Combine the butter, garlic, chopped parsley, and chopped thyme with a generous pinch of salt and pepper in a small bowl. Cover and refrigerate until you’re ready to use it.

    2. Prep the steaks: Make sure to remove the steaks from the refrigerator at least 20 minutes before cooking. Pat down the steaks with a paper towel, brush with just a little bit of olive oil on both sides and generously season your steaks with salt and pepper on both sides, really rub it in and make sure it sticks.

    3. Cook: Heat a large cast iron skillet over high heat. Add 1 tablespoon of butter along with roughly 1 tablespoon of olive oil and allow the oil to heat through. Add the steaks to the pan along with the two whole cloves of garlic and cook the steaks for roughly 3-7 minutes on each side depending on the thickness of the steak and your preference of doneness. Check the temperature using a meat thermometer and when it reaches your desired doneness, remove the steaks to a plate and let rest for 5-7 minutes.

    4. Shrimp: If you have a ton of grease leftover from the steak, discard most of it, leaving just 1 tablespoon to cook the shrimp in. While the steak is resting, add the remaining tablespoon of butter to the pan (if you didn’t have much oil left) over medium heat and add the shrimp.  Move them around and season them with salt and pepper. Cook just long enough for them to curl up into a ‘c’ shape, about 1 – 1½ minutes.

    5. Serve: when ready to serve, top the shrimp and steak with a generous dollop of the prepared garlic butter and serve warm with your favorite sides!

    NOTES: If you’re using frozen shrimp, be sure to defrost them first and pat them dry with a paper towel before adding them to the skillet.

    This great family recipe is thanks to Little Spice Jar Recipes at http://littlespicejar.com/garlic-butter-skillet-steak-and-shrimp/

    Pan-Roasted Pork with Baby Vegetable Salad

    Tender baby vegetables and herbs make this a photo-worthy spring main. A mandoline is the best tool for shaving the vegetables into thin, even slices, but the salad would be just as delicious with thinner shaved ribbons (using a vegetable peeler) or slightly thicker slices (using a sharp knife). We love the variety of colors in the salad, but you could choose just 2 or 3 vegetables. Pecorino Romano is an aged sheep’s milk cheese with a bit more saltiness and tang than Parmesan, a nice contrast to the delicate vegetables.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


        •    1 tsp honey
        •    1 tsp paprika
        •    1 tbsp fresh lemon juice
        •    1 tbsp chopped fresh dill
        •    1 tsp kosher salt, divided
        •    3/4 tsp black pepper, divided
        •    1 tbsp chopped fresh tarragon
        •    1 (1-lb.) pork tenderloin, trimmed
        •    1/3 cup frozen green peas, thawed
        •    3 tbsps extra-virgin olive oil, divided
        •    1 cup thinly sliced radishes (about 2 oz.)
        •    2 tbsps shaved pecorino romano cheese
        •    1 cup (1/8-in.-thick) strips zucchini (about 5 oz.)
        •    1 cup (1/8-in.-thick) strips small carrots (about 2 oz.)
        •    1 cup (1/8-in.-thick) strips yellow squash (about 3 oz.)


    1. Preheat oven to 500°F.
    2. Heat 1 teaspoon oil in an ovenproof skillet over medium-high. Sprinkle pork with 1/2 teaspoon salt, paprika, and 3/8 teaspoon pepper. Add pork to pan; cook 5 minutes, turning to brown on all sides. Place pan in oven; bake at 500°F for 8 minutes or until a thermometer inserted in the thickest portion registers 145°F. Place pork on cutting board; let stand 5 minutes. Cut into medallions; drizzle with 2 teaspoons oil and 1/8 teaspoon pepper.
    3. Combine remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, tarragon, dill, lemon juice, and honey in a medium bowl. Add peas, zucchini, squash, carrots, and radishes; toss. Sprinkle with cheese. Serve with pork.

    This great family recipe is thanks to Cooking Light Recipes at https://www.cookinglight.com/recipes/pan-roasted-pork-baby-vegetable-salad

    Oregano Pork Sausages with Greek Salad

    For a simple weeknight dinner, serve grilled pork sausages with Greek-style salad.

    Prep Time

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


        •    2 tbsps olive oil
        •    1 1/2 tsp ground oregano
        •    80g pitted kalamata olives
        •    200g semi-dried tomatoes
        •    8 extra-lean pork sausages
        •    140g low-fat feta, cut into cubes
        •    1 green oakleaf lettuce, washed, dried, leaves separated
        •    1 ripe avocado, halved, stone removed, peeled, chopped
        •    1 Lebanese cucumber, halved lengthways, coarsely chopped


    1. Preheat grill on high. Combine 1 tablespoon of the oil and the oregano in a small bowl. Brush the pork sausages with the oregano oil. Place on a baking tray and cook under preheated grill, about 6cm from the heat source, for 3-4 minutes each side or until brown and cooked through.
    2. Meanwhile, combine the tomatoes, cucumber, avocado, feta and olives in a large bowl. Drizzle with the remaining oil and gently toss to combine. Place the lettuce on serving plates and top with the pork sausages. Serve with Greek salad.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/oregano-pork-sausages-greek-salad/fe9d26e0-e2a5-4aa8-a436-1b8bad779fcb

    Prawn Balls

    This is a homemade version of a Chinese takeaway classic. Serve them with soy sauce or sweet chilli sauce for dipping. For this recipe you will need a deep-fat fryer.

    Prep Time

        •    Prep time: less than 30 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves about 20 (depends on how many balls)


        •    1 tsp oyster sauce
        •    1 tsp groundnut oil
        •    ¼ tsp fine sea salt
        •    1 tsp toasted sesame oil
        •    ½ tsp finely grated fresh root ginger
        •    300g/10½oz king prawns, raw and peeled
        •    dark soy sauce or sweet chilli sauce, to serve
        •    100g / 3½ oz sesame seeds oil, for deep-frying
        •    50g/1¾oz tinned bamboo shoots, drained and finely chopped


    1. Clean the prawns by removing the black intestinal sack that runs down the back of each one. Very finely chop two-thirds of the prawns using a sharp knife (or blend to a paste in a food processor) and cut the rest into 1cm/½in cubes.

    2. Mix the oyster sauce, groundnut and sesame oil, salt, ginger and bamboo shoots in a large pestle and mortar to make a paste. Stir in the finely chopped and the cubed prawns. Transfer to a bowl, cover and refrigerate for about an hour.

    3. Preheat a deep-fat fryer to 180C.

    4. To make the balls, shape spoonfuls of the prawn filling into 18 balls with lightly wetted hands. Put the sesame seeds in a bowl. Roll each prawn ball in the seeds to coat and transfer to a plate.

    5. Carefully place up to six balls, one at a time, in the hot oil. Cook for 3½–4 minutes, or until golden brown and cooked through – the prawns will be completely pink when cooked. Cook the remaining balls in batches.

    6. Carefully remove the cooked prawn balls using a slotted spoon and transfer to kitchen paper to drain. Serve the cooked prawn balls with dark soy sauce or sweet chilli sauce for dipping.

    This great family recipe is thanks to BBC Good Recipes at https://www.bbc.co.uk/food/recipes/prawn_balls_23044

    Pork Sausage Stew with Almond Couscous

    This delicious pork stew is ready in under an hour!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •    1 tbsp olive oil
        •    2 tsps ground cumin
        •    1 1/2 cups couscous
        •    8 thick pork sausages
        •    2 tsps ground coriander
        •    800g can diced tomatoes
        •    100g low-fat feta, crumbled
        •    2 tbsps slivered almonds, toasted
        •    1 large red onion, cut into wedges
        •    270g jar chargrilled capsicums, drained
        •    1 1/2 cups Massel chicken style liquid stock
        •    1/3 cup finely chopped fresh flat-leaf parsley leaves


    1. Heat oil in a large, deep frying pan over high heat. Cook sausages for 10 minutes or until browned all over and cooked through. Transfer to a plate lined with paper towel.
    2. Add onion to pan. Cook, stirring, for 5 minutes or until softened. Add coriander and cumin. Cook, stirring, for 1 minute or until fragrant.
    3. Add diced tomatoes, 1/2 cup cold water, capsicum and sausages. Bring to the boil. Reduce heat to medium-low. Cook for 10 minutes or until sauce thickens.
    4. Meanwhile, bring stock to the boil over high heat. Place couscous in a large heatproof bowl. Add stock. Cover. Stand for 3 to 5 minutes or until liquid has absorbed. Stir with fork to separate grains. Stir in almonds, parsley and fetta. Serve couscous with sausage stew.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/pork-sausage-stew-almond-couscous/dc22f036-01ac-4931-b86f-ed278d719dd9