• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Total
    Check Out Continue Shopping

    Recipes — dinner

    Blog Menu

    Crispy Skin Barramundi

    Curtis Stone's delicious crispy skin barramundi with seasonal roasted potatoes, green beans, navel orange and warm citrus vinaigrette.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •   4 barramundi fillets, 170g each, skin on
        •   1 tablespoon olive oil
        •   6 brushed potatoes, peeled and each cut into 4 uneven shaped pieces
        •   3 tablespoons olive oil, divided
        •   1 tablespoon parsley leaves, finely chopped
        •   400g green beans, ends trimmed
        •   1 ripe navel orange, segments only, divided
        •   3 tablespoons olive oil
        •   1/2 teaspoon coriander seeds, coarsely crushed with a mortar and pestle
        •   2 tablespoons freshly squeezed orange juice
        •   1 tablespoon fresh whole coriander leaves

    Method

    1. Preheat oven to 220°C with a baking tray inside and bring a large pot of salted water to the boil.
    2. Toss the potatoes with 2 tablespoons of oil in a large mixing bowl and season with salt and pepper. Bake in a single layer for 15 minutes in the pre-heated baking tray. Turn and bake for another 10-15 minutes until golden brown and easily pierced with a fork. Remove and sprinkle with parsley.
    3. Boil the green beans for 3-4 minutes or until tender but still crisp. Remove from water and place on a tray to cool slightly.
    4. For the vinaigrette, heat 3 tablespoons of oil with crushed coriander seeds in a small saucepan over medium heat for 5 minutes or until fragrant. Remove from heat. Strain the oil and discard the seeds. In a mixing bowl, slowly whisk the oil into the orange juice. Season with salt and pepper, stir in the coriander leaves and add 2 roughly chopped orange segments.
    5. Meanwhile, pat dry the barramundi fillets with a paper towel. Gently score the skin with a sharp knife, making small parallel cuts that slightly penetrate the skin, but not the flesh. Season each side. Heat 1 tablespoon of oil in a large non-stick frying pan over a medium-low heat. Place the fillets skin side down into the pan, turn up the heat to medium-high and cook for 2-3 minutes or until the skin is golden brown.
    6. Turn the fillets and cook for another 1-2 minutes, or until just cooked through. Remove from the pan to rest for 1 minute.
    7. Heat the remaining 1 tablespoon of oil in a separate medium frying pan and cook the green beans over a medium heat for 3-4 minutes. Gently toss in remaining orange segments and season to taste. Remove from the heat.
    8. Arrange the barramundi, potatoes and green beans on 4 plates, drizzling vinaigrette over and around the fish. Serve.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/crispy-skin-barramundi/56359da2-07bb-4c6d-a251-685a06c1f008

      Korean BBQ Huon Salmon

      Korean BBQ is one of the hottest new flavours and the pairing with salmon is an absolute no brainer. This is a great one to serve to a large group of guests or for the family. This will also store in the fridge to be enjoyed over a few days if preparing for a smaller number of people. The Wumu noodle cake is a great savoury addition to the dish or serve with your favourite salad or vegetable mix!

      Prep Time

          •    Prep time: 15 minutes
          •    Cook time: 60 minutes
          •    Yield: Serves 6

      Ingredients

          •   1 Whole Huon Salmon or 2 sides
          •   2 tbsp Korean chili flakes
          •   1/2 Cup Soy sauce
          •   2 tbsp Korean chili flakes
          •   1/2 Cup Fresh ginger
          •   6 Apples, cored
          •   1/2 Cup Caster sugar
          •   3/4 Cup Golden syrup
          •   1/2 Cup Mirin
          •   4 Cloves garlic
          •   2 Cup Wumu noodles
          •   1/2 Bunch spring onion, sliced
          •   1/2 tbsp Poppy seeds
          •   2 Oranges, zest only
          •   Pinch Sea Salt
          •   1 tsp Dashi Powder
          •   2 Large Zucchini
          •   3/4 Cup White Balsamic vinegar
          •   1 1/2 Cup Water
          •   1/4 Cup Fresh tumeric or 1 tsp of ground tumeric
          •   2 Cloves garlic
          •   1 tbsp Yellow mustard seeds
          •   1 small red onion, diced
          •   1 Bok choy

      Method

      1. Pre heat oven to 170 degrees C
      2. Roughly chop apples and combine with Korean chilli flakes and paste, soy sauce, fresh ginger, caster sugar, golden syrup, mirin and garlic. Process until smooth.
      3. If using whole salmon, cut across the back of the salmon in 5cm increments. Only as far as the backbone and liberally cover the salmon with ¾ of the Korean BBQ sauce (reserve to serve) repeat for salmon sides.
      4. Place onto a greaseproof paper lined baking tray and bake for 40 minutes for whole fish or 20 minutes for sides N/B the cooking time may vary depending on the size of the fish, efficiency of your oven etc
      5. For the pickled zuchini - Combine the white balsamic vinegar, turmeric, water, garlic, mustard seeds and diced red onion in a large pot and bring to the boil. Reduce to a simmer and cook for 10 minutes. Let cool.
      6. Meanwhile wash and peel the zucchini using a speed peeler or vegetable cutter to create large thick ribbons and Strain the pickling liquid over the zucchini. Cover and cool.
      7. Wumu Noodle Cake - Bring a large pot of water to the boil and add Wumu noodles and cook for 5-6 minutes or until al dente and then strain under cool water.
      8. Add orange zest, sliced spring onions, poppy seeds and dashi powder. Mix together and place into deep tray.
      9. Cover with grease proof paper and press down with another tray and refrigerate for approx. 2 hrs. when cold and set, turn out onto a chopping board and cut into desired shape.
      10. Place the noodle cake into a large fry pan with a little ghee and fry on high for 10 minutes turning as you go. Then plate alongside your Korean Bbq glazed salmon. Enjoy



      This great family recipe is thanks to Huon Aqua at https://www.huonaqua.com.au/recipes/korean-bbq-salmon/

      Healthy Chicken Taco Bowl (Whole30!)

      I’m a big fan of making salsa chicken and it’s even easier during the week to pop it in your crock pot. Since I knew I wouldn’t be adding beans or grains to this dinner, I bulked up the chicken by adding a half a pepper and half an onion to the pot. Honestly, they melted into the shredded chicken so much that I should have added more! I actually changed this recipe to include a whole pepper and onion because I’m that confident it would be awesome. You could add even more if you want to! So yum!

      To avoid grains, I used cauliflower rice… and the key for me is seasoning. I got the frozen kind from Whole Foods, so I just had to heat it up in a pan with a little olive oil! Season with salt, pepper, lime juice and red pepper flakes. You could even stir some chopped cilantro, too! And you can’t have a taco bowl without guac, right?! Luckily, most fresh guacamole is already Whole30 compliant, but this recipe is for a super simple version. Takes no time at all!

      Prep Time

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

      Ingredients

          •   1-1.5 lbs boneless skinless chicken breasts
          •   1 jar of salsa (I love Frontera Chipotle Salsa)
          •   1 pepper, thinly sliced
          •   1 onion, thinly sliced
          •   1 tsp olive oil
          •   1 cup of frozen cauliflower rice (per person)
          •   Pinch of red pepper flakes
          •   2 limes
          •   1 avocado
          •   1/2 cup cherry or grape tomatoes
          •   salt and pepper

      Method

      1. Adding your chicken, chopped pepper and onion, and salsa to your crock pot. Make sure everything is covered in salsa.
      2. Cook on high for 4 hours. Shred the cooked chicken.
      3. You can make your own cauliflower rice, but I recommend finding a frozen version to make this dinner easier. Whole Foods has a great version! Heat up with a little olive oil until warmed through. Season with salt, pepper and red pepper flakes. Squeeze half of lime on top.
      4. Mash up one ripe avocado in a separate bowl. Add chopped tomatoes, salt and pepper, and the juice of one whole lime. Stir together.
      5. Assemble your bowl! First cauliflower rice, then top with chicken/peppers and your simple guacamole. Enjoy!



      This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Healthy-Chicken-Taco-Bowl-_Whole30__-2037710?prm-

      Old Fashioned Beef Curried Sausages

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: 25 minutes
          •    Yield: Serves 4

      Ingredients

          •    8 thick beef sausages
          •    2 tbsp olive oil
          •    1 large brown onion, sliced
          •    2 tbsp mild curry powder
          •    beef stock
          •    1 carrot, peeled and sliced thinly on an angle
          •   
      1 cup celery, sliced
          •    1 cup frozen peas
          •    1 apple, peeled and sliced
          •   
      1 tbsp cornflour
          •   
      ¼ cup chopped flat leaf parsley
          •   
      4 cups white rice, cooked, to serve

      Method

      1. Heat olive oil in a deep heavy based fry-pan over a medium heat. Add the sausages and cook for 4-5 minutes stirring occasionally until browned evenly. Remove from pan and slice 1cm thick on an angle. Add onion and curry powder to the pan for 2 minutes stirring continually until softened.
      2. Return sausages to the pan, then add the beef stock and bring to the boil. Reduce the heat and simmer for 10 minutes before adding carrots, celery, peas and apple and continue to simmer for 5 minutes.
      3. Mix the cornflour and 2 tablespoons of cold water together in a small cup. Add the cornflour mixture to the pan to thicken and cook for a further 5 minutes. Check seasoning and add for taste. Stir through parsley, serve with rice.



      This great family recipe is thanks to Beef and Lamb at http://www.beefandlamb.com.au/Recipes/All_recipes/Detail/Old-fashioned-beef-curried-sausages

      Lamb, rosemary and garlic pies

      Everybody loves a good meat pie and this lamb, rosemary and garlic pie is just delicious!

      Prep Time

          •    Prep time: 1 hour and 15 minutes
          •    Cook time: 2 hours and 35 minutes
          •    Yield: Serves 8

      Ingredients

          •    1/4 cup olive oil
          •    1kg diced lamb
          •    1 red onion, thinly sliced
          •    4 garlic cloves, thinly sliced
          •    500g golden delight potatoes, peeled, cubed
          •    2 carrots, peeled, cubed
          •    1/2 cup tomato paste
          •    1/3 cup gravy powder
          •    3 cups Massel beef stock
          •    2 tablespoons worcestershire sauce
          •    2 tablespoons chopped fresh rosemary
          •    2 tablespoons cornflour
          •    4 sheets frozen ready-rolled puff pastry, partially thawed
          •    1 egg, lightly beaten

      Method

      1. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add half the lamb. Cook, stirring occasionally, for 5 minutes or until browned. Transfer to a plate. Repeat with 1 tablespoon oil and remaining lamb.
      2. Heat remaining oil in pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until soft. Add potatoes and carrots. Cook, stirring, for 5 minutes or until browned. Add tomato paste and gravy powder. Cook, stirring, for 1 minute.
      3. Return lamb to pan. Add stock and worcestershire sauce. Increase heat to high. Bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 2 hours or until lamb is tender. Stir in rosemary. Season with salt and pepper.
      4. Combine cornflour and 2 tablespoons warm water. Add to lamb mixture. Simmer for 1 minute. Remove from heat. Cool.
      5. Preheat oven to 200°C/180°C fan-forced. Lightly grease two 3cm-deep, 20cm (base) round glass or ceramic pie dishes. Line base and sides of each dish with 1 sheet of pastry, trimming excess. Place each dish on a baking tray. Line pastry cases with baking paper. Fill with uncooked rice or ceramic pie weights. Bake for 10 minutes. Remove baking paper and rice or weights.
      6. Divide lamb mixture between pastry cases. Place remaining pastry sheets over filling. Trim. Press edges together with a fork to seal. Prick top of pastry with a fork. Brush with egg.
      7. Bake for 25 to 30 minutes or until pastry is golden. Remove from oven. Allow to stand for 5 minutes before serving.



      This great family recipe is thanks to Taste at https://www.taste.com.au/recipes/lamb-rosemary-garlic-pies/da541267-bf83-4879-adc1-8f871d347d00