• 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

    Grilled Banana Pepper Compote-Glazed Pork Tenderloin

    This is a great, quick and easy pork tenderloin recipe topped with a grilled banana pepper. It’s super simple to make with just a few ingredients which is perfect for weeknight cooking.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 85 minutes
        •    Yield: Serves 4

    Ingredients

        •    12 banana peppers
        •    1 jalapeno
        •    Vegetable oil, for drizzling
        •    Kosher salt
        •    1 cup apple cider vinegar
        •    ½ cup whole-grain mustard
        •    1 ½ cups lightly packed brown sugar
        •    ⅓ cup all-purpose flour
        •    1 (1 1/2- to 2-lb) pork tenderloin, trimmed
        •    Freshly ground black pepper

    Method

    1. Prepare a grill for medium-high indirect heat.

    2. Drizzle the banana peppers and the jalapeno with vegetable oil and season with salt. Place on the grill over direct heat; grill on all sides, about 2 minutes per side. Set aside to cool before removing the stems and seeds.

    3. Combine the cider vinegar, mustard, brown sugar and 3 ounces water in a medium pot over medium heat and bring to a simmer.

    4. Meanwhile, add the grilled banana peppers and the jalapeno to a food processor; pulse until smooth. Add the pureed peppers to the simmering vinegar mixture, stirring until combined. Slowly whisk in the flour, taking care not to create clumps. Lower the heat and simmer until the sauce reduces by one-quarter to an apple-butter consistency, about 20 minutes. Remove from the heat. Set aside 3/4 cup for glazing the pork; the remainder to be used for serving.

    5. Drizzle the pork tenderloin with vegetable oil and sprinkle heavily with salt and pepper on all sides. Grill over direct heat for 1 to 2 minutes per side. Brush with 2 tablespoons of the banana pepper compote and move to indirect heat. Cook until an internal temperature of 140ºF is reached, rotating the pork 45 degrees every 5 minutes, and brushing it with 2 tablespoons of the compote after each rotation, 35 to 45 minutes total.

    6. Remove the pork to a cutting board. Let rest for 10 minutes before slicing. Serve with remaining compote.



    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/recipe/grilled-banana-pepper-compote-glazed-pork-tenderloin/16423/

    Roast Barramundi with Curried Green Banana

    Curried green banana adds an unexpected kick to this flavour-packed dish.

    Prep Time

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

    Ingredients

        •    1 cup (250ml) sunflower oil

        •    2 cups curry leaves, plus extra
        •    1 1/2 tbs madras curry powder
        •    1 tsp dried chilli flakes
        •    1 garlic clove, sliced
        •    1 bunch coriander roots
        •    1 tsp coriander seeds, toasted
        •    8cm piece ginger (40g), grated
        •    1/2 cup (125ml) red wine vinegar
        •    4 x 150g barramundi fillets (skin on)
        •    2 tsps olive oil
        •    50g unsalted butter
        •    4 green bananas (‘cooking bananas’ – from Asian grocers), split lengthways, halved on the diagonal
        •    Lemon cheeks, to serve
        •    deep-fried leaves (optional), to serve

    Method

    1. Place bananas in a non-reactive heatproof container with a lid or a large sterilised glass jar with a lid. Heat sunflower oil in a pan over medium-low heat until oil reaches 80°C. Add curry leaves, curry powder, chilli, garlic, coriander root, coriander seeds and ginger. Remove from heat and set aside for 5 minutes to infuse. Stir in vinegar and pour over the bananas. Cover and set aside at room temperature overnight to marinate.
    2. The next day, season fish with sea salt. Heat olive oil in a frypan over medium-high heat. Add the fish and cook, skin-side down, for 6 minutes or until skin is crisp and golden. Turn and cook for 3 minutes or until cooked through. Add butter to pan for the final 1 minute of cooking and baste fish with butter. Remove from heat and rest for 5 minutes in the warm pan.
    3. Serve barramundi with curried bananas, deep-fried curry leaves and lemon cheeks.



    This great family recipe is thanks to Delicious Recipes at https://www.delicious.com.au/recipes/roast-barramundi-curried-green-banana/cf2e30fa-9b96-4266-a8cb-d3b6a93b4a3e?current_section=recipes

    Garlic Butter Steak and Scallops

    SURF AND TURF made in less than 30 min! The steak + scallops are so perfectly cooked with the best garlic butter sauce!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 2


    Ingredients

        •    2 (1 1/2 inch thick) beef tenderloin fillets (about 6 to 8 ounces)
        •    3 tbsps unsalted butter, divided
        •    8-10 large sea scallops
        •    Kosher salt and freshly ground black pepper, to taste


    For the Garlic Butter Sauce:

        •    3 cloves garlic, minced
        •    6 tbsps unsalted butter, cubed
        •    2 tbsps chopped fresh parsley leaves
        •    2 tbsps chopped fresh chives
        •    1 tbsp freshly squeezed lemon juice
        •    2 tsps lemon zest
        •    Kosher salt and freshly ground black pepper, to taste


    Method

    1. Heat a 12-inch cast iron skillet over medium high heat for 8-10 minutes.

    2. Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste.

    3. Melt 2 tablespoons butter. Place the steaks in the middle of the skillet and cook until a dark crust has formed, about 4-6 minutes. Using tongs, flip, and cook for an additional 3-4 minutes, or until desired doneness; set aside, loosely covered.

    4. While the steak rests, wipe the skillet clean and melt remaining 1 tablespoon butter.

    5. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

    6. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 2-3 minutes per side. Set aside and keep warm.

    7. To make the garlic butter sauce, reduce heat to low; add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in butter, parsley, chives, lemon juice and lemon zest; season with salt and pepper, to taste.

    8. Serve steak and scallops immediately with garlic butter sauce.



    This great family recipe is thanks to Damn-Delicious Recipes at https://damndelicious.net/2019/01/25/garlic-butter-steak-and-scallops/

    Classic Irish Stew with Lamb

    Yukon gold, red skinned, and round white potatoes are all good choices for this tasty lamb stew. This is a tasty stew for an everyday meal, and it makes a great choice for family dinner.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 90 minutes
        •    Yield: Serves 4-6

    Ingredients

        •    1 tbsp extra virgin olive oil
        •    1 1/2 to 2 pounds lamb shoulder (trimmed and cut into 1-inch pieces)
        •    2 to 3 medium onions (quartered and sliced)
        •    1 tsp dried leaf thyme
        •    1 1/2 cups carrots (diced or sliced peeled)
        •    1 large bay leaf
        •    3 cups chicken stock (or broth)
        •    1 1/2 pounds potatoes (cut into 1-inch chunks)
        •    Salt (to taste)
        •    Freshly ground black pepper (to taste)
        •    Optional: 2 tablespoons fresh chopped parsley
        •    2 tbsps all-purpose flour

    Method

    1. In a large, deep sauté pan or Dutch oven over medium-high heat, sauté the lamb in the oil, stirring, for 2 minutes.

    2. Add the onion and continue cooking, stirring, until the lamb is browned and onion is tender, about 3 to 5 minutes.

    3. Sprinkle with thyme and add the carrots, bay leaf, and stock. Bring to a simmer; reduce heat to low, cover, and simmer for about 1 hour.

    4. Add the potatoes to the pan, cover, and continue cooking for 25 minutes. Taste and add salt and pepper, as desired. Stir the chopped parsley into the stew, if using.

    5. In a cup or bowl, stir flour into the cold water until the mixture is smooth. Add to the stew, stir well, and cook for a minute or two, until thickened.

    6. Serve the lamb stew with a salad and crusty rolls for a delicious meal.



    This great family recipe is thanks to The-Spruce-Eats Recipes at https://www.thespruceeats.com/classic-irish-stew-with-lamb-3057969?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

    Pork Chops with Carrots and Toasted Buckwheat

    I cook the chops medium-rare so they stay juicy; you can also use rib chops.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 orange
        •    1 ½ pound carrots, scrubbed, halved lengthwise, cut into 2” pieces
        •    1 garlic clove finely grated
        •    2 tbsps olive oil
        •    Kosher salt
        •    2 tsps fresh lime juice
        •    ¾ cup pearled buckwheat groats
        •    1 tbsp vegetable oil
        •    2 1”-thick bone-in pork shoulder chops (about 8–10 oz. each)
        •    3 tbsps unsalted butter, divided
        •    ¼ cup dill sprigs
        •    Aleppo or Urfa pepper or crushed red pepper flakes

    Method

    1. Cut all peel and white pith from orange; discard. Working over a small bowl, cut along sides of membranes to release segments; squeeze in juice as well.

    2. Preheat oven to 450°. Toss carrots, garlic, and 2 Tbsp. olive oil on a rimmed baking sheet; season with salt. Roast, tossing once, until tender and browned, 15–20 minutes. While carrots are still hot, add orange segments and juice and 2 tsp. lime juice and toss to coat. Set aside.

    3. Meanwhile, cook buckwheat in a large saucepan of boiling salted water until tender but not falling apart, 10–15 minutes. Drain; rinse under cold water. Spread out on a baking sheet and let dry (key for achieving browned and crisped grains when cooked again).

    4. Heat vegetable oil in a large heavy skillet over high. Season pork with salt and cook until browned but still pink in the center, about 4 minutes per side. Add 1 Tbsp. butter and spoon over chops, turning once, 1 minute. Transfer to a cutting board and let rest 10 minutes.

    5. Meanwhile, add cooled buckwheat and remaining 2 Tbsp. butter to skillet; season with salt. Cook, tossing often, until grains are toasted and some are crisp, about 5 minutes. Drain on paper towels.

    6. Slice pork; toss dill into buckwheat. Serve buckwheat and carrots with slices of pork, drizzled with lime juice and olive oil and sprinkled with Aleppo pepper.



    This great family recipe is thanks to bon appetit Recipes at https://www.bonappetit.com/recipe/pork-chops-with-carrots-and-toasted-buckwheat