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    Recipes — Dinners

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    Yakitori Ocean Trout Skewers

    These skewers are the perfect change-up from your traditional BBQ fare. Prepare them ahead of time and wow your guests when you make plating up look easy.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •   400g ocean trout (cut into 8 even pieces)
        •   2 asparagus spears (8cm tips)
        •   4 shitake mushrooms (cut in halves)
        •   For the yakitori glaze
        •   4 shitake mushrooms (cut in halves)
        •   1/4 cup cooking sake
        •   1/4 cup Japanese soy
        •   1/4 cup mirin
        •   1/4 cup castor sugar
        •   1 tbsp ginger (grated)
        •   4 small radishes
        •   2 cups steamed rice
        •   1/4 cup baby sorrel leaves
        •   Black and white sesame seeds

    Method

    1. Combine together in a saucepan the sake, mirin, soy, ginger and sugar, bring to a slow boil, turn down and simmer for 15 minutes. Strain and place into a small dish.
    2. Skewer together the ocean trout pieces, asparagus spears and mushroom halves.
    3. Brush four plates with a little of the yakitori glaze and set aside. Heat a heavy grill pan, lightly oil and sear the ocean trout skewers, brushing a little of the yakitori sauce over each side while they are cooking. Grill until just cooked, but still pink and glossy in the centre.
    4. Present the skewers on the glaze accompanied with a side of rice, a radish, micro sorrel leaves and the sesame seeds.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/yakitori-ocean-trout-skewers/

    Roast Rack of Pork with Wild Garlic Stuffing

    A showstopping pork dish that's a great Sunday lunch for a crowd, the trim from the rack makes a flavourful stuffing, infused wtih wild garlic or use a combination of spinach and garlic.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 2 hours 30 minutes
        •    Yield: Serves 8

    Ingredients

        •   3kg Rack of Pork
        •   1 tbsp sea salt, ground to a powder

    For the Stuffing:

        •   1 tbsp olive oil
        •   1 onion, finely chopped
        •   2 thyme sprigs, leaves picked
        •   1 onion, finely chopped
        •   slice of sourdough, crust removed, torn into little pieces
        •   ½ tsp fennel seeds
        •   ½ tsp coriander seeds
        •   ½ tsp chilli flakes
        •   the trim from the Pork, minced (or use 400g pork mince)
        •   nutmeg, for grating
        •   the trim from the Pork, minced (or use 400g pork mince)
        •   zest ½ lemon
        •   1 tbsp chopped flat-leaf parsley
        •   70g wild garlic, chopped
        •   1 egg

    Method

    1. In the morning before you cook the pork, use a very sharp knife (or ask the butcher) to cut a deep flap under the skin and fat of the meat, all the way along the rack – be sure to leave at least 5cm connected. Rub the powdered sea salt all over the flesh (not the skin), then leave uncovered in the fridge for at least 2 hrs. Take out of the fridge 30 mins before you want to cook it, to come to room temperature. Heat oven to 240C/220C fan/gas 9.
    2. Meanwhile, make the stuffing. Heat the olive oil in a frying pan. Add the onion, a pinch of sea salt and black pepper, and the thyme leaves. Cook over a low heat, stirring, until the onion has softened, about 10 mins. Add the sourdough 2 mins before the end. Remove from the heat and transfer the mix to a bowl.
    3. In a dry frying pan, toast the fennel and coriander seeds and chilli flakes over a high heat for 1-2 mins. Allow to cool, then use a pestle and mortar to grind with a pinch of sea salt.
    4. Add the ground spices to the onion mixture and mix with the pork trim. Season again, grate in some nutmeg to taste, and add the lemon zest, parsley and wild garlic. Mix everything together with your hands to thoroughly combine, then add the egg and mix again.
    5. Press the stuffing into the flap in the pork and tie up with string all the way along to hold the stuffing in. Use foil to cover any exposed stuffing, as it will burn in the hot oven. Place the joint on a baking tray.
    6. Cook the pork for 20 mins per 450g – so 2 hrs 20 mins for a joint this size. Start it off on 240C/220C fan/gas 9 for 20 mins, then reduce the heat to 200C/180C fan/gas 6 and cook for 2 hrs. Turn it halfway through to ensure it’s cooking evenly and test it 10 mins before the end with a temperature probe. When the core reads 70C, it’s cooked. Wrap the pork in foil and leave to rest while you prepare your side dishes.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/roast-rack-pork-wild-garlic-stuffing

    Barramundi with Lemon and Garlic

    The quickest, simplest and sometimes best way to prepare fish fillets. You can bake it or even barbecue it. Tastes great either way!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •   4 fillets tilapia or other white fish
        •   3 tablespoons fresh lemon juice
        •   1 tablespoon butter, melted
        •   1 clove garlic, finely chopped
        •   1 teaspoon dried parsley flakes
        •   1 dash pepper to taste

    Method

    1. Preheat oven to 190 degrees C. Spray a baking dish with non-stick cooking spray.
    2. Rinse fish fillets under cool water and pat dry with paper towels.
    3. Place fillets in baking dish. Pour lemon juice over fillets then drizzle butter on top. Sprinkle with garlic, parsley and pepper.
    4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.



    This great family recipe is thanks to All Recipes Recipes at http://allrecipes.com.au/recipe/18953/white-fish-with-lemon-and-garlic.aspx

    One Pan Teriyaki Chicken with Vegetables

    This recipe is the perfect set and forget meal with a delicious homemade teriyaki sauce. Best of all, just 10 minutes of prep made in a crock-pot or your Instant Pot pressure cooker.

    For chicken teriyaki couldn’t be easier to make. It’s a simple set and forget meal with just 10 minutes of prep making it just perfect for busy weeknights.

    Skip the bottled sauce by making this homemade teriyaki sauce. It’s super easy to make with soy sauce, rice wine vinegar, honey, Mirin, garlic and ginger.

    Mirin is pretty easy to find these days in the International section of most large grocery stores and online but you can definitely leave it out or use dry sherry or rice wine instead.

    For a keto friendly version of teriyaki chicken, swap the honey for a low carb sweetener and leave out the Mirin.

    Everything gets tossed into the slow cooker while the chicken soaks in all that amazing sweet and savory sauce. Once the chicken is nice and tender, just grab two forks and shred them into bite-sized pieces.

    You can serve this over your favorite rice, zoodles, quinoa or noodles. Sprinkle with some sesame seeds and scallions and you’ve got a delicious meal that can easily rival your local take-out restaurant.

    This Slow Cooker Teriyaki Chicken would also make great leftovers or if you prep this on your Sunday meal prep, you can have yummy work or school lunches for the rest of the week. You could even pack some chopsticks to make it an authentic Asian meal.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 3 hours 10 minutes
        •    Yield: Serves 4

    Ingredients

        •  1 1/2 lbs boneless skinless chicken breasts or chicken thighs
        • 
    2/3 cups low sodium soy sauce or can use tamari or coconut aminos for gluten free or paleo
        •  1/3 cup honey or low carb sweetener for keto
        • 
    1/4 cup rice wine vinegar or apple cider vinegar for paleo
        • 
    1 tablespoon Mirin or dry sherry (optional)
        • 
    1 teaspoon sesame oil
        • 
    2 garlic cloves minced
        • 
    2 teaspoons freshly grated or minced ginger

    Optional:

        • salt and black pepper to taste
        •
    1/4 teaspoon red pepper chili flakes or Sriracha sauce optional

    Corn Starch Slurry:

        • 2 tablespoons corn starch or arrowroot/tapioca starch for paleo or leave out for keto
        • 
    3 tablespoon cold water
        • 
    For garnish: sliced green onions sesame seeds
        • 
    For lunch bowls: cooked rice quinoa or noodles, cooked shelled edamame beans, roasted or stir-fried broccoli (or other vegetable of your choice), lunch containers

    Method

    For Slow Cooker Method:

    1. Place the chicken in the bottom of your slow cooker. In a small bowl, combine soy sauce, honey, vinegar, mirin, sesame oil, garlic and ginger and pour over chicken. Cover and cook on LOW for 3-4 hours or HIGH for 2-3 hours.

    To thicken sauce, combine the corn starch with water and stir into the slow cooker (skip this step for keto if desired). Cook on HIGH for another 30-40 minutes, or until sauce has bubbled and thickened up (You can thicken the sauce in a saucepan on the stove top at medium high heat, if that works better for you). Taste and adjust seasonings as needed. Shred chicken into pieces with two forks and serve with any remaining sauce along with your favorite rice, quinoa or noodles.

    1. For lunch bowls, make rice (or zoodles) and vegetables and divide evenly among lunch containers. Add chicken and drizzle on remaining sauce. Sprinkle with sesame seeds, if desired.

    For Instant Pot Method:

    1. Place the chicken in the Instant Pot.
    2. In a small bowl, combine soy sauce, honey, vinegar, mirin, sesame oil, garlic and ginger and pour over chicken.
    3. Close and seal Instant Pot.
    4. Turn the venting knob to SEALING and press MANUAL (old models) or PRESSURE COOK (new models) on high for 5 minutes. The Instant Pot will take a few minutest to come to pressure.
    5. Once the Instant Pot has finished cooking the chicken and beeps, allow to naturally release for 15 minutes.
    6. Open lid and remove chicken from Instant Pot and shred with two forks.
    7. Press the SAUTE button on the Instant Pot. Combine the corn starch with water and stir into the Instant Pot (skip for Keto if desired). Allow the sauce to bubble and thicken up. Taste and adjust seasonings with salt, black pepper and/or hot chili flakes needed. Add the chicken back into the Instant Pot and combine with sauce and heat until hot. Serve with any remaining sauce along with your favorite rice, quinoa or noodles.
    8. Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.

    Meal Pre-Tips for Slow Cooker Teriyaki Chicken:

        • Mix the sauce ingredients together the day before and store in an air-tight container in the fridge
        • Make the rice or noodles the day before and store in an air-tight container in the fridge



    This great family recipe is thanks to Life Made Sweeter Recipes at https://lifemadesweeter.com/slow-cooker-teriyaki-chicken/

      One Pot Teriyaki Beef Zoodles

      Teriyaki Beef Zoodles {Zucchini Noodles} is an easy one pan meal perfect for busy weeknights. Made with tender steak, juicy pineapples and spiralized zucchini noodles. It can be made lower carb or gluten free with paleo-friendly options. Takes only 30 minutes to make. It’s an easy meal that comes together in about 30 minutes – perfect for those busy weeknights and a great way to sneak in some extra green.

      The homemade teriyaki sauce is the same one I use for this Teriyaki Chicken and Teriyaki Shrimp recipe and is super simple to make. I am a huge pineapple fan and always love adding it to teriyaki sauce. It gives it that additional layer of tangy sweetness to the teriyaki sauce.

      The zoodles are tossed into the pan near the end for no more than 2 minutes. They soften up slightly with a nice bite. You can also serve the zoodles raw as a salad if you’d like with the beef and pineapples over top. Either way, it’s a fun way to get more oodles of zoodles into your life.

      Prep Time

          •    Prep time: 18 minutes
          •    Cook time: 10 minutes
          •    Yield: Serves 3-4

      Ingredients

          •   Sauce
          •   1/4 cup low-sodium soy sauce gluten free tamari or coconut aminos for a paleo version
          •  
      2-3 tbsps honey coconut sugar or low calorie sweetener of your choice (adjust amount according to your preference)
          •  
      3 tbsps rice vinegar
          •  
      2 garlic cloves minced
          •  
      1/2 teaspoon grated ginger
          •  
      1 tbsp corn starch or use arrowroot powder or tapioca starch for a paleo version
          •  
      2 tbsps water plus more as needed (to thin out sauce)
      version
          •   For the zoodles
          •  
      8 ounces flank steak sliced against the grain into 1/4-inch thick slices
          •  
      1 tbsp sesame oil
          •  
      Salt and black pepper to taste
          •  
      5-6 medium zucchini cut into noodles using a spiralizer or a vegetable peeler (blotting with a paper towel helps to absorb excess moisture)
          •  
      3 tbsps olive oil divided (coconut oil for paleo)
          •  
      1 cup pineapple chunks [fresh frozen or canned (drained) - I used fresh - leave out for lower cal option]
          •  
      Salt black pepper and red chili flakes to taste, optional)

      Optional:

          •   Sesame Seeds
          •  
      Lunch containers for meal prep

      Method

      1. For the sauce: Combine all the ingredients (except for the water) for the sauce into a medium bowl.
      2. In a separate large bowl, combine steak with salt, pepper, sesame oil and drizzle 1-2 tablespoons of sauce over top. Allow to marinate while you spiralize the zucchini noodles.
      3. Spiralize the zucchini into noodles using a spiralizer or a vegetable peeler.

      For the zoodles:

      1. Heat 1-2 tablespoons oil in a large skillet on medium high heat until pan starts to get smoky. Add beef and allow to sear and brown on both sides (about 1 minute). Transfer onto a plate.
      2. Return pan to heat. Heat the remaining oil and add pineapples and cook until softened, around 1 minute. Stir in the beef and sauce, and turn heat to high. Allow sauce to bubble and thicken up. Add reserved water (only as needed) little by little, to thin out the sauce.
      3. *If cooking the zucchini noodles, add into pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.
      4. Serve immediately and garnish with green onions and sesame seeds if desired.
      5. For meal prep - divide evenly into lunch containers. Store in fridge for up to four days.

      NOTES: *Be careful not to overcook zucchini noodles - leave them in the pan no more than 1-2 minutes as they continue to soften once they cook.

      MAKE AHEAD-TIPS for this One Pot Teriyaki Beef Zoodles:

          •   Spiralize the zucchini before hand and store in an zip-top freezer bag in the fridge or the freezer
          •   Cut pineapples and store in the fridge the day before in an airtight container



      This great family recipe is thanks to Life Made Sweeter. Recipes at https://lifemadesweeter.com/teriyaki-beef-zoodles/