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    Recipes — australian meat in hong kong

    Grilled Scallops with Miso-Corn Salad

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 4


    For the miso vinaigrette:

        •    1 tbsp soy sauce
        •    3 tbsps canola oil
        •    2 tbsps white miso
        •    1 tsp light brown sugar
        •    1 tsp toasted sesame oil
        •    1/2 tsp grated peeled fresh ginger
        •    1 tbsp unseasoned rice wine vinegar
        •    1 tsp lime zest plus 2 tbsps fresh lime juice
        •    1 small jalapeño or serrano chile, seeded and finely chopped (Optional)

    For the salad:

        •    1/4 tsp kosher salt
        •    4 medium scallions
        •    2 tsps toasted sesame seeds, divided
        •    1 cup halved cherry or grape tomatoes
        •    3 medium ears fresh yellow corn, shucked
        •    12 dry-packed U12 sea scallops (about 1 pound)
        •    1 cup cooked and shelled fresh or frozen edamme
        •    2 tbsps fresh small basil leaves or mint leaves, or a combination of both, torn, plus more for serving


    1. Make the miso vinaigrette: Whisk together miso, soy sauce, vinegar, sesame oil, lime zest and juice, brown sugar, ginger, and jalapeño, if using, in a small bowl until miso is dissolved. Whisk in canola oil in a slow, steady stream until well combined. Set aside, or cover and refrigerate up to 1 week.

    2. Make the salad: Preheat a grill to high (450°F to 500°F), or heat a grill pan over high. Brush corn and scallions with 1 tablespoon canola oil, and place on grates (or grill pan). Grill, uncovered, turning occasionally, until just tender and slightly charred, about 4 minutes for scallions and 10 minutes for corn. Remove from heat. When cool enough to handle, cut corn kernels off cobs, and roughly chop scallions into 1/2-inch pieces; set corn and scallions aside.

    3. Remove and discard the small side muscle from each scallop; rinse under cold running water, and pat dry. Thread 3 scallops on 2 parallel skewers, and repeat with remaining 9 scallops on 6 skewers. Brush scallops with remaining 1 tablespoon canola oil, and season both sides with salt. Grill scallops, uncovered, until grill marks appear, about 1 minute and 30 seconds. Turn scallops, and grill until desired degree of doneness, about 30 seconds for medium (warm translucent center). Remove from grill, and set aside.

    4. Toss together corn, scallions, edamame, and tomatoes in a large bowl. Add herbs, miso vinaigrette, and 1 teaspoon sesame seeds; toss to combine. Divide salad among 4 shallow bowls. Top each with a skewer of scallops. Sprinkle with remaining 1 teaspoon sesame seeds and additional herbs.

    This great family recipe is thanks to Food&Wine Recipes at https://www.foodandwine.com/recipes/grilled-scallops-miso-corn-salad

      Bang Bang Chilli Prawn Stir-Fry

      You don't have to spend hours in the kitchen to make something delicious. Using a few clever shortcuts from Tesco, this bang bang chilli prawn stir-fry is ready in just 20 minutes.

      Prep Time

          •    Prep and cook time: 20 minutes
          •    Yield: Serves 4


          •    oil
          •    175g raw king prawns
          •    2 spring onions, sliced
          •    300g singapore noodles
          •    285g bag vegetable stir fry mix
          •    1 pack bang bang paste and chilli splash stir fry sauce

      Method: Heat the spice paste from a pot of bang bang paste and chilli splash wok sauce in a wok or large frying pan for 2 minutes, before adding a pack of raw king prawns and stir-frying until pink and cooked through. Remove the prawns from the wok, and heat 1 tbsp oil. Add a pack of crunchy vegetable stir-fry  for 3 minutes, stirring continuously. Add a pack of Singapore noodles and stir-fry for another 2 minutes, or until the noodles are heated through. Add the splash pot from the sauce to the wok, simmer and add back the cooked prawns. Divide between 4 shallow bowls and serve with sliced spring onion on the top.

      This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/fish-and-seafood/bang-bang-chilli-prawn-stir-fry/

      Salmon Fish Cakes

      Prep Time

          •    Prep and cook time: 20 minutes
          •    Yield: Serves 2


          •    1 beaten egg
          •    1 tsp mustard
          •    2 salmon fillets
          •    3 tbsps sunflower oil
          •    salt and pepper to taste
          •    1 tbsp heaped plain flour
          •    250g leftover mashed potato
          •    75g homemade breadcrumbs
          •    1 lemon with 1 tbsp squeezed and 1 tbsp zest grated
          •    2 tbsps of any herbs (parsley, dill and chives work particularly well)


      1. Mix the potato, mustard, lemon juice and zest, herbs and seasoning.

      2. On a baking sheet, season the salmon with salt and pepper. Grill for 5-6 minutes until just cooked. Allow to cool, remove skin and break into large flakes.

      3. Mix the salmon into the potato mixture, taking care not to let the flakes break up too much. Form into four equally-sized round patties.

      4. Put the flour, beaten egg and breadcrumbs into three separate plates. Dip the patties into the flour (dusting off any excess), then dip in the egg, and then the breadcrumbs to coat all over.

      5. Fry the fish cakes in the sunflower oil over a medium heat for approximately 3 minutes on each side until the breadcrumbs are golden and the fish cakes are cooked through.

      6. Serve the fish cakes with a sprinkling of lemon zest. We suggest cooked green beans and cherry tomatoes as a side.

      This great family recipe is thanks to Love-Food-Hate-Waste Recipes at https://scotland.lovefoodhatewaste.com/recipe/salmon-fish-cakes

      Wok-fried Duck & Oyster Sauce

      Tender duck breasts with the simplest Chinese accompaniment - bok choi and oyster sauce. Just four ingredients needed.

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 20 minutes
          •    Yield: Serves 8-10


          •    4 duck breasts
          •    2 tbsps vegetable oil
          •    150ml bottle oyster sauce
          •    4 bok choi, quartered lengthways


      1. Score the skin of the duck, place them skin-side down in a cold heavy-based frying pan. Turn the heat to high and let the duck slowly warm; this will render the fat from the skin, so you get a better texture and flavour, about 10 mins.
      2. Meanwhile, bring a pot of water to the boil and add a dash of the oyster sauce to it. Boil the bok choi for 2 mins until wilted, drain and set aside. Reduce the heat under the duck, cook for a few more mins, then remove from the pan. When cool enough to handle slice the duck thinly.
      3. Pour 1 tbsp of the fat from the duck into a wok with the oil and place over a high heat. Throw the duck in to the hot fat and let it cook for 3 mins until coloured. Add the bok choi and oyster sauce, stir well, simmer for 2 mins and serve.

      This great family recipe is thanks to BBC goodfood Recipes at https://www.bbcgoodfood.com/recipes/wok-fried-duck-oyster-sauce

      Pulled Pork Tacos

      Prep Time

          •    Prep time: 20 minutes
          •    Cook time: 5 hours & 15 minutes
          •    Yield: Serves 6


      For the pulled pork:

          •    2 tsps salt
          •    1 onion, chopped
          •    2 tsps ground cumin
          •    1/2 tsp dried oregano
          •    1 lb. pork shoulder roast
          •    3 cloves garlic, smashed
          •    1/2 tsp ground coriander
          •    2 tbsps extra-virgin olive oil
          •    1/2 cup beer, such as Modelo Especial
          •    1/2 tsp grated orange zest (1/2 orange)
          •    1 chipotle in adobo plus 1 st adobo sauce

      For the taco garnishes:

          •    12 flour tortillas
          •    1 avocado, diced
          •    1/2 cup sour cream
          •    8 radishes, thinly sliced
          •    3 limes, cut into wedges
          •    1 cup crumbled feta cheese
          •    3 Roma tomatoes, chopped
          •    1 head savoy cabbage, thinly sliced
          •    1/2 cup silantro leaves, roughly chopped


      For the pulled pork:

      1. In a small bowl, mix together the cumin, coriander, salt and oregano. Rub the spice mixture all over the pork roast.

      2. Heat the olive oil in a medium skillet over medium-high heat. Add the pork roast and brown on all sides, about 3 minutes per side.

      3. Meanwhile, in a 3 1/2-quart slow cooker, combine the onion, garlic, chipotle and adobo sauce, beer, and orange zest. Add the browned roast along with any pan juices. Cover and cook on low for 8 hours or on high for 6 hours.

      For the taco garnishes:
      When the pork is cooked and fork tender, shred it using two forks. Add the shredded meat back to the slow cooker and toss with the onions and cooking juices. Keep warm in the slow cooker for people to help themselves and assemble the tacos with all the garnishes.

      This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/recipe/pulled-pork-tacos/17985/