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    Recipes — BBQ Seasoning

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    Spice-Rubbed T-Bone Steaks

    Big, thick steaks need a lot of seasoning, so be sure to cover them liberally with salt, pepper and any rub before grilling.

    Prep Time

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


        •   2 teaspoons ancho chile powder
        •   1 1/2 teaspoons ground cumin
        •   1 teaspoon hot paprika
        •   1 teaspoon garlic powder
        •   Kosher salt and freshly ground pepper
        •   2 T-bone steaks, cut 1 inch thick (3 1/4 pounds total), at room temperature

    Method: Light a grill. In a small bowl, mix the ancho chile powder, cumin, paprika and garlic powder with 1 tablespoon of salt and 1 teaspoon of pepper. Season the steaks with the spice rub. Grill over moderate heat for 8 minutes per side for medium-rare; transfer to a work surface and let rest for 5 minutes before serving.

    This great family recipe is thanks to Food & Wine Recipes at https://www.foodandwine.com/recipes/spice-rubbed-t-bone-steaks

    Herby Sausages with Butter Bean Mash

    A comforting, hearty meal for two with herby sausages and butter bean mash. Just a few ingredients make up this midweek meal that takes just 10 minutes prep.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 2


        •   3 tbsp olive oil
        •   4 pork & herb sausages
        •   8 spring onions, finely sliced
        •   2 x 400g cans butter beans, drained and rinsed
        •   1 fat garlic clove, finely grated
        •   1 large lemon, zested and juiced
        •   wilted greens, to serve


    1. Heat grill to high. Brush 1 tbsp oil over the sausages, and grill on a tray for 20 mins, turning regularly.
    2. Meanwhile, heat the rest of the oil in a saucepan over a low heat. Add most of the spring onion and cook for 5 mins until softened. Add the beans, garlic, and lemon zest and juice, cook for a few mins more, then gently mash with a potato masher to get a thick, creamy consistency. Season and cook for 5 mins more until warmed through. Scatter over the remaining spring onion and serve with the sausages and wilted greens.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/herby-sausages-butter-bean-mash

    Chinese BBQ Lamb Ribs

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •   800g lamb ribs
        •   1 tbsp vegetable oil
        •   ½ cup hoisin sauce
        •   ¼ cup salt-reduced soy sauce
        •   3 tbsp maple syrup
        •   2 garlic cloves, crushed
        •   4cm piece ginger, finely grated
        •   1 tsp Chinese 5 spice powder

    To serve:

        •   Sliced red chilli
        •   Green onions
        •   Sesame seeds
        •   Asian greens
        •   Jasmine rice


    1. In medium bowl add the oil, hoisin, soy sauce, maple syrup, garlic, ginger and 5 spice powder. Season and stir to combine. Place the lamb ribs in a large snap lock bag or glass container, add the marinade and rub to coat. Marinate at room temperature for 30 minutes.
    2. Preheat a barbecue or char-grill pan to medium heat. Drain ribs, reserving marinade. Add the ribs and cook until browned and charred on all sides, turning regularly to prevent burning, for 15 to 20 minutes, or until cooked through. Set aside covered with foil to rest for 5 minutes.
    3. Heat the reserved marinade and 1/3 cup (80ml) water in a small saucepan over medium-low heat for 4 to 5 minutes until slightly thickened and heated through.
    4. Serve ribs drizzled with marinade, sprinkled with chilli, green onions and sesame seeds with Asian greens and rice on the side.


        •   If using riblets/single ribs they will only take about 10-15 minutes.

        •   Substitute marinade with a premade char sui marinade to save time.

    This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/chinese-bbq-lamb-ribs/

    Clearwater Sea Scallops with Cranberry Chutney, Celery Root and Mustard Greens

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •   20 Clearwater Sea Scallops


        •   500 ml dry white wine
        •   250 g dried cranberries
        •   1 tbsp granulated sugar
        •   1 large shallot
        •   zest of 1 lemon & juice of ½
        •   1 tsp fresh grated ginger
        •   3 tbsp extra virgin olive oil

    Celery Root

        •   1 medium cleaned, diced celery root
        •   1 medium Yukon potato, diced (slightly smaller than celery root)
        •   250 ml 35% cream
        •   250 ml low fat milk
        •   1 tsp nutmeg
        •   ½ tsp cinnamon
        •   2 tbsp sweet butter
        •   1 tsp honey
        •   salt & white pepper

    Mustard Greens

        •   2 cups of cleaned mustard greens, stalks minced, leaves coarsely chopped
        •   8 stalks of asparagus  (blanched & pealed if large) cut in ½
        •   1 large shallot minced
        •   2 cloves garlic minced
        •   2 tsp olive oil
        •   1 tsp pommery mustard

    Red Wine Reduction

        •   500 ml red wine
        •   150 ml balsamic vinegar
        •   3 tbsp granulated sugar
        •   1 large bay leaf
        •   salt to taste



    1. Place all ingredients, except for olive oil in a small
      stainless pot.  Bring to a simmer.
    2. Cover pot with lid set ajar, cook until cranberries are
      soft & liquid has reduced by 2/3.  Let cool at room
    3. With a hand blender or food processor, lightly pulse the
      cranberry mixture.  At this point, add the olive oil,
      season with kosher salt.  Refrigerate up to 2 weeks.

    Celery Root:

    1. Place all ingredients (except for nutmeg and cinnamon)
      in a medium sized pot.  Cook until celery root &
      potatoes are tender.
    2. Place in a blender with 3 tablespoons of liquid, blend
      until smooth.  Add spices.  Adjust consistency with
      remaining liquid.
    3. Check seasoning.  Should have a thin, silky mash potato

    Mustard Greens:

    1. Over medium high heat, sauté garlic & shallot in olive
    2. When golden brown, add asparagus & mustard green
      stems.  Cook for one minute until warm.
    3. Add mustard greens pommery mustard.  Adjust

    Red Wine Reduction:

    1. Place ingredients in a pot; reduce over medium high heat by ¾.  Reserve in a warm spot.  Heat before serving.


    1. Sear 5 seasoned scallops per person over high heat (20
      in total) until golden brown on both sides but still rare in
      the center.  (One minute per side)
    2. Place on an ovenproof tray, topping each scallop with ½
      teaspoon of the cranberry chutney.  Place in 425º oven
      for 4-6 minutes.
    3. Gently heat celery root purée & mask bottom of plate.
    4. Meanwhile the mustard green are heated and
      seasoned.  Place them in the middle of celery root.
      Spread out to form a base for the scallops.
    5. Remove Scallops from oven, place on top of mustard
      greens.  Drizzle red wine reduction around perimeter of

    This great family recipe is thanks to Clearwater Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/sea-scallop-recipes/clearwater-sea-scallops-with-cranberry-chutney-cel/

    Barbecued Duck Breasts with Honey, Ginger and Soy Sauce

    Perfect for long sunny days and barbeques with friends. Delicious served with garlic and lavender new potatoes. Recipe by Michelin-starred chef Galton Blackiston.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 6


        •   6 Gressingham® duck breasts, skin left on
        •   salt and pepper
        •   75g runny honey
        •   2 teaspoons chopped fresh root ginger
        •   25ml soy sauce
        •   1/2 teaspoon Chinese five-spice powder
        •   1/2 teaspoon mild curry powder
        •   1 clove fresh garlic
        •   1 tablespoon sesame oil


    1. Using a sharp knife, score the skins of the duck breasts, season well with salt and pepper and set aside.
    2. To make the marinade, place all of the remaining ingredients into a liquidiser, blitz well and pour into a bowl.
    3. Place the duck breasts onto a preheated BBQ skin-side down and continuously baste or brush the breasts with the honey marinade throughout the cooking time, while moving the breasts around to avoid sticking. The duck breasts should take around 15 minutes to cook. Alternatively cut the duck breasts into strips for a quicker cooking time.

    TIP: Cooking six duck breasts on the BBQ at one time may cause the BBQ to flame up. If this happens, shut the lid and cook one or two duck breasts at a time.

    This great family recipe is thanks to allrecipes Recipes at http://allrecipes.co.uk/recipe/23970/barbecued-duck-breasts-with-honey--ginger-and-soy-sauce.aspx