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    Recipes — BBQ grilled

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    Barbequed Huon Salmon with Chilli Paste, Orange Sauce and Summer Tomato Salad

    The chilli paste and orange sauce in this dish go hand-in-hand with our salmon to create a simple showstopper. Beautiful for outdoor entertaining and just plain delicious.

    Prep Time

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

    Ingredients

        •    1 tsp salt flakes
        •    2 cups orange juice
        •    2 tbsps micro cress
        •    4 tbsps mirin seasoning
        •    1 tbsp extra virgin olive oil
        •    4 cardamom pods (bruised)
        •    2 tbsps unsalted butter (cubed)
        •    2 cups assorted baby tomatoes
        •    1 whole buffalo mozzarella (torn)
        •    1/2 cup pearl couscous (cooked)
        •    12 viola and sage flowers (optional)
        •    1 tbsp (40g) chilli paste in soya bean oil
        •    4 x 150g fresh Huon salmon portions (skin on)

    Method

    1. Combine in a small saucepan, the orange juice and cardamom pods. Bring to a boil and reduce to half a cup. Keep warm and whisk in the cubes of cold butter, set aside in a warm place until needed.
    2. Whisk together the chilli paste, mirin, olive oil and all but a pinch of salt. Coat the salmon portions with the mix and grill on a pre-heated bbq plate for 2 minutes. Turn over and grill for a further 3 minutes, keeping the centre moist and glossy.
    3. Smear the plate with two tablespoons of the sauce, top with a salmon portion and finish with the tomatoes, mozzarella, flowers (if available), cress and a scattering of salt flakes.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/barbequed-huon-salmon-chilli-paste-orange-sauce-summer-tomato-salad/

    Puerto Rican style whole barbequed Huon Salmon

    We always get asked for recipes utilising a whole salmon and this is one of our best. Ideal for entertaining and feeding a group of 10 or more it takes just minutes to prepare and under an hour to cook. We guarantee it’ll impress even the most hard to please guest!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 12-15

    Ingredients

        •    1 lemon (sliced)
        •    3 tbsps salt flakes
        •    1 tbsp onion powder
        •    3 tbsps garlic powder
        •    2 garlic cloves (sliced)
        •    1 tbsp ground tumeric
        •    2 tbsps ground oregano
        •    1/4 cup extra virgin olive oil
        •    1 tbsp ground black pepper
        •    1 tbsp sweet smoked paprika
        •    1 3.5kg Huon whole fillet salmon
        •    1 cup dill sprigs (plus extra for garnish)

    Method

    1. Make sure the salmon is cleaned and scaled. Rinse well in cold water and dry with kitchen paper. Make eight deep cuts on both sides of the salmon and fill the belly cavity with the lemon slices, garlic and dill.

    2. Place onto an oven tray and pre heat a hooded barbecue on high for 10 minutes.

    3. Combine two tablespoons of the adobo seco with the olive oil and brush all over the salmon. To make the adobo seco mix combine the salt, pepper, garlic powder, oregano, tumeric, onion powder and sweet smoked paprica in a bowl.

    4. Barbecue at 175°C with the hood down for 40 minutes or until just cooked in the centre.

    5. Present on a platter garnished with fresh dill sprigs.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/puerto-rican-style-whole-barbequed-salmon/

    Jerk Pork Tenderloin with Chayote Black Beans

    Prep Time

        •    Prep and cook time: 35 minutes
        •    Yield: Serves 4


    Ingredients

    For the Jerk pork tenderloin:

        •    4 cloves
        •    1 tsp salt
        •    1 tsp cinnamon
        •    1 pinch nutmeg
        •    1 tbsp soy sauce
        •    1 tbsp brown sugar
        •    1 tsp whole allspice
        •    1 tsp coriander seed
        •    2 tbsps vegetable oil
        •    1/4 cup chopped thyme
        •    1 scotch bonnet (optional)
        •    1 tbsp whole black peppercorns
        •    4 clove garlic, peeled and cut in half
        •    2 1 lb(s) pork tenderloin, cleaned of sinew
        •    4 scallions, trimmed and cut into four pieces
        •    1 3 inch piece of ginger, peeled and cut into large chucks


    For the Chayote black beans:

        •    1 bay leaf
        •    1 tbsp butter
        •    1 chayote, diced
        •    salt and pepper to taste
        •    1 clove garlic, finely chopped
        •    1 can black beans, drained and rinsed


    For the Pineapple salsa:

        •    pinch of salt
        •    1 tbsp sugar
        •    zest of 1 lime
        •    juice of 1 lime
        •    1/2 pineapple, diced
        •    2 tbsps chopped cilantro
        •    1 jalapeno, seeded and finely diced
        •    1/2 red onion, finely diced, soaked in cold water for 10 minutes and drained


    For the Fried plantains:

        •    1 cup vegetable oil
        •    2 ripe plaintains, peeled and sliced


    Method

    For the Jerk pork tenderloin:

    1. In a spice grinder, mix black peppercorns, allspice, coriander seeds, and cloves until finely ground.

    2. In a food processor mix olive oil, ginger, scallions, garlic, and thyme, scotch bonnet pepper, brown sugar, soy sauce, cinnamon, salt and nutmeg. Add spice mixture and blend until mixture resembles a thick paste.

    3. Rub pork with jerk paste, making to sure to cover completely. Let marinate 1-2 hours at room temperature, or refrigerate overnight.

    4. Preheat outdoor grill and lightly oil. Season pork with salt.

    5. Grill pork tenderloin on open BBQ, rotating frequently until lightly charred and cooked through, 15-20 minutes. Let rest 5 minutes before slicing.


    For the Chayote black beans:

    1. In a medium skillet, melt butter over medium heat. Add garlic and sauté gently.

    2. Add chayote and bay leaf and cook slowly, over medium heat 5-8 minutes, or until slightly softened.

    3. Add black beans and mix to combine. Season with salt and pepper.


    For the Pineapple Salsa:
    In a large bowl, toss together all ingredients. Season to taste with salt.

    For the Fried plantains:

    1. In a large skillet, heat oil over medium high heat.

    2. Place sliced plantains in oil and fry for 2-3 minutes per side or until lightly browned.

    3. Drain on paper towel.



    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/recipe/jerk-pork-tenderloin-with-chayote-black-beans-pineapple-salsa-and-fried-plantains/9160/

        Radish, Carrot, Cucumber and Mint Salad with Pork Sausages

        For a salad bursting with flavour you can't beat this delicious sausages, radish, carrot, cucumber and mint recipe.

        Prep Time

            •    Prep time: 20 minutes
            •    Cook time: 10 minutes
            •    Yield: Serves 4

        Ingredients

            •    1 tbsp honey
            •    1 cup mint leaves
            •    1 tbsp lemon juice
            •    2. tsps Dijon mustard
            •    1/4 cup (60ml) olive oil
            •    60g baby rocket leaves
            •    500g thick pork sausages
            •    2 tbsps pine nuts, toasted
            •    2 carrots, peeled into ribbons
            •    1 cucumber, peeled into thin ribbons
            •    1 bunch radishes, trimmed, thinly sliced

        Method

        1. Heat a barbecue grill or chargrill on medium. Cook sausages, turning, for 10 mins or until cooked through. Transfer to a plate and set aside for 5 mins to cool. Thickly slice diagonally.
        2. Arrange rocket, sausages, carrot, cucumber, mint leaves, pine nuts and radish on a large serving platter. Place oil, mustard, honey and lemon juice in a screw top jar. Shake to combine. Season.
        3. Drizzle salad with dressing.



        This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/radish-carrot-cucumber-mint-salad-pork-sausages/40b50d15-7785-4514-8823-004e639010e6

        Grilled Char Siu Chicken

        This may be one of your Chinese take-out staples, but it’s also the perfect dish to throw on the grill this summer. The sweet chicken is laced with rice wine, soy sauce and Sriracha for a punch of flavor that pairs perfectly with the smokiness from the grill.

        Prep Time

            •    Prep time: 20 minutes, plus overnight marinating
            •    Cook time: 20 minutes
            •    Yield: Serves 4

        Ingredients

            •    1/4 cup honey
            •    1/3 cup ketchup
            •    1 tsp sesame oil
            •    2 tbsps Sriracha
            •    1/4 cup soy sauce
            •    1 tbsp hoisin sauce
            •    2 tbsps vegetable oil
            •    1/4 cup brown sugar
            •    2 tbsps shaoxing rice wine
            •    1 tsp Chinese five-spice powder
            •    one 3 1/2 to 4-ounce chicken, cut into 8 pieces
            •    kosher salt and freshly ground black pepper, to taste
            •    1 small (6-ounce) red beet, peeled and roughly chopped

        Method

        1. In a blender, combine the ketchup, brown sugar, honey, soy sauce, Sriracha, rice wine, hoisin sauce, five-spice powder, sesame oil and chopped beet. Purée until smooth. Transfer to a sealable plastic bag, add the chicken and shake to coat. Marinate in the refrigerator overnight.

        2. The next day, light a grill. Remove the chicken from the marinade, wiping off any excess sauce and place the chicken in a medium bowl. Toss with the vegetable oil and season with salt and pepper. Grill, turning as needed, until charred and reading 165º on a meat thermometer, 16 minutes.

        3. Transfer to a platter and let rest 5 minutes, then serve.



        This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/char-siu-chicken-grilling-recipe