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    Recipes — dinner

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    Roast Duck Two Ways with Spiced Clementine Sauce

    Dinner for two? Forget having to carve a whole duck and enjoy this meltingly soft, crispy skinned leg and breast meat version instead

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 1 hour & 40 minutes
        •    Yield: Serves 2


        •   1 tsp ground coriander
        •   1 tsp ground ginger
        •   pinch ground allspice
        •   6 or so thyme sprigs, left whole
        •   zest 2 clementines, juice of 4
        •   1 large duck breast with skin on
        •   2 duck legs

    For the sauce:

        •   50g light muscovado sugar
        •   100ml sherry vinegar
        •   150ml good chicken stock
        •   knob of butter


    1. Mix the spices, thyme and zest. Slash the skin of the breast, cutting through the fat but not into the meat, then rub the spice mix over the breast and legs. Leave for at least 2 hrs, or for up to 24 hrs in the fridge.
    2. Heat oven to 160C/fan 140C/gas 3. Put the legs into an ovenproof frying pan or smallish roasting tin, season well, then roast for 1½ hrs until deep golden and crisp. Sit the legs on a plate, then keep warm in a low oven or let cool. Spoon off excess fat from the pan juices and keep it for the next time you make roasties. Pull the meat and skin from the legs, shred using 2 forks, then mix together. Keep warm or, if making ahead, reheat in a hot oven for 10 mins before serving.
    3. Put the pan back on the hob, add the sugar for the sauce and let it melt and turn dark golden. Add the vinegar (the sugar might turn hard at this point but don’t worry as it will dissolve again), then reduce by about half. Tip in the clementine juice and almost all the stock and bubble again until reduced and syrupy. Whisk in the butter, then season to taste.
    4. Heat a frying pan, then cook the breast, skin-side down, for 10-12 mins until very crisp and the fat has run out. Turn over, fry for another 5 mins for just pink (or longer if you prefer), then lift onto a plate and rest, uncovered, for 10 mins. Spoon off remaining fat, add the leftover stock to the pan, then stir to dissolve any tasty, meaty bits. Add to the sauce.
    5. Slice the breast on the diagonal, then divide half of the leg meat between 2 warm plates in small piles (you can use a cutter or ring if you like, to make it neater). Top with slices of breast. Spoon the sauce over the meat and serve with glazed veg and potatoes.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/8263/roast-duck-two-ways-with-spiced-clementine-sauce

    Garlic Herb Butter Roast Chicken

    Garlic Herb Butter Roast Chicken packed with unbelievable flavours, crispy skin and so juicy!

    Garlic Herb Butter Roast Chicken packed with unbelievable flavours, crispy skin, and so juicy! Nothing beats an easy to make and even easier to prepare roast chook! Especially when roasted with garlic butter, rosemary, parsley, lemon, and a hint of white wine. Beats any rotisserie chicken!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 1 hour & 15 minutes
        •    Yield: Serves 4


        •   1 4-5 pound 2-3 kg whole chicken, at room temperature giblets and neck removed from cavity
    1/4 cup unsalted butter, melted
    3 tbsps olive oil
    1/4 cup white wine, (OPTIONAL) -- use a dry wine like a Sauv blanc or Chardonnay
    1 lemon, halved
    Salt and freshly ground pepper, to taste
    2 tbsps fresh chopped parsley
    4 garlic cloves, minced
    1 head of garlic roughly peeled and cut in half horizontally through the middle crosswise
    3 fresh whole rosemary sprigs


    1. Preheat oven to 430°F | 220°C (400°F or 200°C fan forced). Line a baking tray with foil, or lightly grease a roasting pan.
    2. Discard neck from inside the cavity and remove any excess fat and leftover feathers. Rinse chicken (including cavity) under cold running water. Pat dry with paper towels.
    3. Pour the olive oil, melted butter, wine (if using) and the juice of half a lemon over the chicken, under the skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle over the parsley.
    4. Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin.
    5. Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string.
    6. Place breast-side up into baking tray or roasting pan. Roast for 1 hour and 15-20 minutes, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer.
    7. Baste again, then broil for a further 2-3 minutes, until golden.
    8. Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices and remaining lemon half cut into wedges or slices.

    This great family recipe is thanks to Cafe Delites Recipes at https://cafedelites.com/garlic-herb-butter-roast-chicken/

    Easy Lamb Hotpot Recipe

    A true northern favourite, the lamb hotpot – or Lancashire hotpot – takes the humble stew and spruces it up one step further with sliced potatoes. Discover the regional staple and try your own lamb hotpot recipe for the perfect one pot dish.

    How to make Lamb Hotpot: Often made with mince, chops, or diced stewing lamb – the key to a perfect traditional lamb hotpot recipe is the meat rather than the cut. Once you’ve chosen your preference, it’s about bringing all the ingredients together for a warming meal to remember.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 1 hour & 45 minutes
        •    Yield: Serves 4


        •   1 kg Diced Stewing Lamb
        •   2 Lamb Kidneys (sliced)
        •   1 tbsp Vegetable Oil
        •   1 tbsp Plain Flour
        •   2 tsp Worcestershire Sauce
        •   1 Medium Onion (sliced)
        •   1 Carrot (sliced)
        •   1 Celery
        •   1 Turnip
        •   3 Medium Potatoes (sliced)
        •   500ml Lamb Stock
        •   1 sprig of Chopped Parsley
        •   Pinch of Salt & Pepper


    1. Heat the oven to 160 degrees.
    2. Start by adding vegetable oil to a pan, and sealing the diced lamb. Sprinkle with flour to brown. Next, repeat with the kidneys. Once done, set both the lamb and kidneys aside.
    3. Peel and slice your onion, carrot, celery and turnip, and brown in a pan.
    4. Then add your Worcestershire sauce and lamb stock and stir, bringing to the boil.
    5. Now stir in your meat and remove from the heat.
    6. Transfer your meat into a casserole dish, and layer with your sliced potatoes. This is where you can choose to make multiple layers, or simply top your whole mixture with sliced potatoes.
    7. Put your lamb hotpot into the oven for 1hr 45 minutes, topping with butter 15 minutes before the end to brown the potatoes.
    8. Once done, remove your lamb hotpot from the oven, serve up and enjoy.

    This great family recipe is thanks to SPAR Recipes at https://www.spar.co.uk/recipes/lamb-hotpot

    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

    Roasted Leg of Lamb

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 1 hour & 20 minutes
        •    Yield: Serves 6-8


        •   1 (6 to 8 pound) leg of lamb, bone-in
        •   3 tbsps Dijon mustard, divided
        •   1 cup dry white wine
        •   2 cloves garlic, peeled and lightly crushed
        •   Sea or kosher salt
        •   Freshly ground black pepper
        •   1 small bunch fresh thyme, leaves removed from stem
        •   2 tbsps extra-virgin olive oil
        •   2 tbsps dry sherry


    1. Place the lamb on a sheet pan covered with foil. In a bowl, combine 2 tablespoons of Dijon mustard, white wine, garlic, salt, black pepper, and thyme leaves. Stir to blend and rub all over the lamb. Cover and place it in the refrigerator to marinate for a few hours or overnight, turning the lamb over from time to time and recoating it with the marinade.
    2. Preheat the oven to 425 degrees F. Remove the lamb from the marinade and season on all sides with salt, pepper and olive oil. Reserve the leftover marinade for later use.
    3. In a roasting pan fitted with a roasting rack place the lamb, fatty side up, on the rack and place it in the center of the oven. . Having the leg elevated off the bottom of the pan will allow for more even roasting. At 425 degrees F, the roast should start to brown fairly quickly.
    4. After 25 to 30 minutes, lower the oven temperature to 350 degrees F. I usually count between 12 to 14 minutes per pound of meat (including the weight of the bone) for a roast. When the oven heat is lowered, count about 30 to 40 minutes and then check the inner temperature of the thickest part of the roast with an instant-read thermometer. Cook it to about 130 degrees F. The meat, once it "rests" will be a nice medium rare. Remove the roast and turn it fat side down onto a flat surface to rest. Resting the lamb on the opposite side will help to redistribute the juices. Note: Save the pan drippings.
    5. Place the roasting pan on the stove over medium low heat. Add the reserved marinade, dry sherry and 1 tablespoon Dijon mustard. Whisk together and simmer until thick. Transfer the sauce to a gravy boat and serve with lamb.
    6. Slice the lamb (against the grain) and serve family style.

    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.com/recipes/alexandra-guarnaschelli/roasted-leg-of-lamb-recipe-1957398