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    Recipes — Dinners

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    Grilled Lamb Chops with Roasted Garlic

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 1 hour
        •    Yield: Serves 4

    Ingredients

        •   1/4 cup extra-virgin olive oil, plus more for drizzling
        •   4 thyme sprigs
        •   1 garlic clove, minced, plus 2 heads of garlic, halved crosswise
        •   2 teaspoons chopped rosemary leaves
        •   1/4 teaspoon ground cumin
        •   8 lamb loin chops
        •   Salt and freshly ground black pepper
        •   White bean puree, for serving

    Method

    1. In a large, shallow dish, combine the 1/4 cup of olive oil with the thyme, minced garlic, rosemary and cumin. Add the lamb chops and turn to coat with the marinade. Refrigerate overnight.
    2. Preheat the oven to 350°. Set the halved heads of garlic cut side up on a large sheet of foil and drizzle with oil. Wrap the garlic in the foil and roast for 1 hour, until tender.
    3. Light a grill. Remove the chops from the marinade; discard the thyme and scrape off the garlic. Season the chops with salt and pepper and grill over moderate heat until lightly charred and medium-rare, 5 minutes per side. Serve the chops with the roasted garlic and White Bean Puree.



    This great family recipe is thanks to Food and Wine Recipes at https://www.foodandwine.com/recipes/grilled-lamb-chops-with-roasted-garlic

    Easy Sausage Peperonata Stoup

    A cross between a soup and a stew, this hearty sausage 'stoup' is the perfect addition to your midweek menu.

    Prep Time

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

    Ingredients

        •   2 teaspoons extra virgin olive oil
        •   500g thick pork sausages
        •   500g packet tri-colour capsicum, chopped
        •   2 red onions, cut into wedges
        •   4 garlic cloves, sliced
        •   3 sprigs fresh basil, plus extra leaves to serve
        •   2 x 410g cans cherry tomatoes
        •   2 chicken stock cubes, crumbled
        •   2 tablespoons red wine vinegar
        •   2 teaspoons caster sugar
        •   Shaved parmesan, to serve
        •   4 slices garlic bread, to serve

    Method

    1. Heat the oil in a large saucepan over medium-high heat. Cook sausages, turning, for 6 minutes or until browned all over. Transfer to a plate. Cool for 5 minutes.
    2. Add capsicum and onion to pan. Cook, stirring, for 5 minutes or until onion softens. Add garlic and basil. Cook for 1 minute or until fragrant. Add tomatoes, stock cubes, vinegar, sugar and 11/4 cups water. Bring to a simmer.
    3. Thickly slice sausages diagonally. Add to pan. Reduce heat to medium-low. Cook for 15 minutes or until mixture thickens and sausages are cooked through. Remove and discard basil sprigs.
    4. Top stoup with extra basil and parmesan. Serve with garlic bread.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/easy-sausage-peperonata-stoup/UMn7cxnW?r=recipes/sausagerecipes&c=9b68d69e-2711-445b-8087-66061c71a108/Sausage%20recipes

    Cheesy Chicken Mexican Doritos Casserole

    Prep Time

        •    Cook time: 35 minutes
        •    Yield: Serves 4-6

    Ingredients

        •   3 c shredded cooked chicken
        •   2 c shredded cheese (or more if you are a cheese hound)
        •   1 can(s) cream of chicken soup
        •   1/2 c milk
        •   1/2 c sour cream
        •   2 can(s) ro-tel tomatoes (canned tomatoes with jalepenos-mild)
        •   1/2 pkg taco seasoning (or more- to taste)
        •   1 bag(s) doritos
        •   fell free to top it off with lettuce ,tomatoes and onions

    Method

    1. Pre-heat oven to 350-f degrees.
    2. In a mixing bowl, combine all ingredients except doritos.
    3. In a greased 2 qt baking dish, put a layer of crushed Doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.
    4. Then if you like, you can top it off with lettuce ,tomatoes and onions



    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Cheesy-Chicken-Mexican-Doritos-Casserole_-1617663?prm-v1&utm_medium=email&utm_campaign=popular-searches-email#9e789af4-939a-4294-860e-b03a33e8cc28

    Beef Stew Recipe

    Beef Stew. Ok, yum! The beef is so tender and just melts in your mouth! Every bit of this beef soup is infused with wonderful flavor from slow roasting in the oven.

    This hearty beef stew is quite a treat and is every bit as good as it’s cousin, the famous beef bourguignon! Pair it with fresh bread or serve it over pasta. It is so satisfying!

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 2 hours
        •    Yield: Serves 6-8

    Ingredients

        •  6 oz thick sliced bacon chopped into 1/4" wide strips
        •  Olive Oil to Sautee
        • 
    2 - 2 1/2 lbs boneless beef chuck or good quality stew meat trimmed and cut into 1" pieces
        •  Salt and ground black pepper to taste
        • 
    1/4 cup all-purpose flour
        • 
    2 cups good red wine such as Soft Red or Pinot Noir (see note above)
        • 
    1 lb mushrooms thickly sliced
        • 
    4 large carrots peeled and cut into 1/2" thick pieces
        • 
    1 medium yellow onion diced
        • 
    4 garlic cloves chopped
        • 
    1 Tbsp tomato paste
        • 
    4 cups low sodium beef broth or beef stock
        • 
    2 bay leaves
        • 
    1 tsp dried thyme
        • 
    1 lb small potatoes new potatoes, or fingerling, halved or quartered

    Method

    1. In a large, oven-proof pot, sauté bacon over medium heat until golden brown and fat is released. Using a slotted spoon, remove bacon to a separate bowl.
    2. While bacon is cooking, place beef in a large mixing bowl and season with 1/2 Tbsp salt and 1 tsp black pepper. Sprinkle beef with 1/4 cup flour and toss to combine and evenly coat beef. Transfer beef in batches into the hot bacon fat and cook over med/high heat, until beef is browned (3-4 min per side). Add olive oil if needed. Cook beef in 2 batches or it won't sear properly. Transfer browned beef to the bowl with bacon.
    3. Add 2 cups wine to the pot and bring to a boil, scraping the bottom to deglaze the pot. Add sliced mushrooms and simmer over medium heat about 10 min. Return beef and bacon to the pot.
    4. Meanwhile, heat a large non-stick skillet over medium/high heat and add 2 Tbsp olive oil. Add sliced carrots, diced onion and 4 chopped garlic cloves, and saute 4 min. Add 1 Tbsp tomato paste and sautee another minute. Transfer veggies to the soup pot.
    5. Add 4 cups beef broth, 2 bay leaves, 1 tsp dried thyme, 1 tsp salt and 1/2 tsp pepper to the pot. Stir to combine and bring to a low boil.
    6. Add potatoes, making sure they are submerged in liquid then cover and transfer to a 325˚F oven for 1 hour and 45 min. Beef will be very tender. For a healthier stew, you can tilt the pot after it comes out of the oven to allow the liquid to pool to one side, then skim off any excess fat.

    NOTE: A Note on Cooking Wine: Please don't use anything labeled "cooking wine." You want to use a wine that would be considered drinkable.

    A Note on Cooking Wine: Please don’t use anything labeled “cooking wine.” You want to use a wine that would be considered drinkable. Our family made the decision not to drink alcohol, but I sure do love cooking with it, so our kitchen is well stocked ;). My favorite wine that I use for nearly all red wine cooking is an Idaho brand: Ste Chapelle's "Soft Red." It’s mildly sweet and very pleasant. I’m not a wine connoisseur by any means and if you are, you’re probably laughing at my description of it.



    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/beef-stew-recipe/?utm_source=MadMimi&utm_medium=email&utm_content=Classic+Recipes+that+NEVER+go+out+of+Style&utm_campaign=20170919_m141526272_Mailer+150+09%2F23%2F17&utm_term=Beef-Stew-Recipe-4_jpg_3F1506049892

    Chicken Madeira – Cheesecake Factory Copycat

    Juicy chicken and mushrooms in creamy sauce under melty cheese... This creamy Chicken Madeira is a copycat recipe of the most popular dish at the Cheesecake Factory.

    Juicy chicken and mushrooms in a madeira cream sauce under melty cheese and asparagus… all you need is mashed potatoes to go with it. This creamy Chicken Madeira is  one of the most popular menu item at the Cheesecake Factory. It is popular for good reason! We love recreating our favorite restaurant copycat recipes like this one from Olive Garden!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 4

    Ingredients

        •  1 lb Chicken Breasts (2 large) , halved lengthwise and pounded to an even 1/4" thickness
        • 
    1 lb asparagus blanched*
        • 
    3/4 tsp sea salt, divided and black pepper to taste
        • 
    3 Tbsp Unsalted Butter divided
        • 
    2 Tbsp Olive Oil divided
        • 
    16 oz button mushrooms thickly sliced
        • 
    1 small or 1/2 medium yellow onion finely diced
        • 
    2 large garlic cloves minced
        • 
    2 Tbsp fresh parsley finely chopped, plus to garnish
        • 
    1 1/2 cups Madeira Wine sweet white wine*
        • 
    1 1/2 cups low sodium beef stock or broth
        • 
    1/2 cup Whipping Cream heavy or regular
        • 
    1 cup mozzarella cheese shredded

    Method

    1. To blanch asparagus: Remove fibrous stems from asparagus by snapping them off. Fill a medium pot with 6 cups water, bring to a boil and add 1 Tbsp salt. Add asparagus and boil uncovered until crisp tender and bright green (2-3 minutes then remove from hot water and set aside).
    2. Place a large heavy (oven-safe) pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 5 min until soft. Stir in diced onion and cook 3 min. Add minced garlic cloves then season with 1/4 tsp salt and 1/4 tsp black pepper and 2 Tbsp parsley. Cook another 2 min then remove mixture to a plate and wipe skillet clean with wet paper towel.
    3. Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4" thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp black pepper. Place same pan over medium/high heat and add 1 Tbsp butter and 1 Tbsp oil. When butter is finished foaming, add chicken breasts and sauté 3 to 4 min per side or until golden and cooked through. Remove chicken from pan to the same plate with mushrooms.
    4. In the same pan, add 1 1/2 cups Madeira and boil until reduced by half (5 minutes vigorous boiling), scraping the bottom of the pan to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup liquid remains or about 1/4 of it's original volume (10 min). Reduce heat to medium, add 1/2 cup cream and simmer until sauce thickens (2 min). Season with salt and pepper to taste.
    5. Return chicken to the pan, turning it to coat in the sauce. Top with mushrooms, asparagus and sprinkle with 1 cup of mozzarella cheese over the top. Broil 3-4 minutes or until cheese is melted. Remove from oven, garnish with fresh parsley.

    NOTE: * Found at the liquor and wine store - not carried in most grocery stores. $6 bottle.



    This great family recipe is thanks to Natashas Kitchen Recipes at https://natashaskitchen.com/chicken-madeira-recipe/?