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    Grilled Pineapple Teriyaki Chicken Caesar Salad

    Pineapple Teriyaki Chicken Caesar Salad loaded with creamy avocado, sweet, juicy pineapple, grilled asparagus and a flavor-packed Teriyaki Chicken alongside a bed of crispy greens and crunchy croutons. Plus the homemade Caesar dressing is lighter with no mayo! This salad is perfect for a light dinner and summer parties and potlucks. Best of all, it’s easy to make and packed with avocado, pineapple, asparagus and tender Teriyaki Chicken.

    Prep Time

        •    Prep time: 13 minutes
        •    Cook time: 16 minutes
        •    Yield: Serves 4

    Ingredients

        •   2-3 skinless chicken breasts

    Teriyaki Sauce (or use your favorite store-brought brand):

        •  1/2 cup low sodium soy sauce
        • 
    1/4 cup rice vinegar can substitute with gluten free tamari or coconut aminos for paleo-friendly version
        • 
    3 Tablespoons honey
        • 
    1/2 teaspoon grated fresh ginger
        • 
    1 garlic clove finely minced
        • 
    2 Tablespoons corn starch + 3 tablespoons water or more as needed

    Salad:

        • 1 large ripe golden pineapple peeled, cored and cut into wedges
        •
    1 pound fresh asparagus spears trimmed & drizzled with 1 tablespoon olive oil and salt & pepper to taste
        •
    1 head (4-5 cups) romaine lettuce dried and chopped
        •
    2 ripe avocados sliced
        •
    1 cup croutons

    Caesar Dressing:

        • 1/2 cup plain Greek yogurt
        •
    2 Tablespoons fresh lemon juice
        •
    2 teaspoons olive oil
        •
    2 teaspoons reserved teriyaki sauce
        •
    1 teaspoon anchovy paste near the tuna section
        •
    1 teaspoon Dijon mustard
        •
    1 teaspoon Worcestershire sauce
        •
    2 garlic cloves minced
        •
    2 Tablespoons grated Parmesan cheese
        •
    salt and pepper to taste

    Optional Toppings:

        • grated parmesan cheese
        • fresh chopped parsley

    Method

    1. For the grilled portion: - Preheat grill to medium-high heat. Meanwhile, combine all the sauce ingredients into a small saucepan. Stir over medium heat, bringing to a boil and thickened. Remove from heat. Brush half of the sauce onto the chicken breasts, reserve 2 teaspoons for the Caesar salad dressing and the rest for basting the chicken.
    2. Lightly oil the grill grate, and place chicken, pineapple wedges and asparagus on the grill. Cook pineapples and asparagus for 2-3 minutes per side, or until grill marks appear. Remove and cut into slices. Cook chicken for 6 to 7 minutes per side and brush with sauce 2-3 times. Chicken is done when the meat is firm, and juices run clear. Remove, allow to cool slightly, and cut into strips. Brush with the remainder of sauce.
    3. Make the dressing - While the chicken is cooking, make the Caesar Dressing: In a bowl, combine the Greek yogurt, lemon juice, olive oil, reserved 2 teaspoons teriyaki sauce, anchovy paste, mustard, Worcestershire sauce and garlic and whisk together until smooth. Stir in cheese and add salt and pepper to taste. (Can make ahead the night before and store covered in the fridge).
    4. To assemble - Just before serving, add all of the salad ingredients to a large bowl. Drizzle in the desired amount of salad dressing, add croutons and gently toss to combine. Top with grilled chicken, more Parmesan cheese, and chopped parsley, if desired.

    NOTES: * For an oven quicker an easier option, feel free to use your favorite ready made teriyaki sauce and caesar dressing if desired.



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

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    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/

    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

    Duck Breast with Honey and Spices

    This extremely simple and delicious recipe is from my friend Carmen and one of her best suggestions.

    Before you start:

        •   If the duck breast has been vacuum-wrapped, make sure to take it out of its package 1 h before cooking in order to dry it.
        •   Keep the serving plates warm on the stove while you're preparing the dish.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 2

    Ingredients

        •   1 1/2 tbsp honey, liquid
        •   1 1/2 tbsp balsamic vinegar
        •   1/2 tsp ground cinnamon
        •   1/2 tsp ground cumin
        •   1/4 tsp coriander seeds, coarsely ground or crushed
        •   1/4 tsp peppercorns, coarsely ground or crushed
        •   1 steaklets of duck
        •   Optional: 1 pinch salt

    Method

    1. Preheat the oven to 230°C /450°F.
    2. Heat the honey in a saucepan over high heat 2-3 min, until it is slightly caramelized. Pour in the vinegar and mix well. Add the spices, lower the heat to 'low', then let the sauce reduce 5 min, until it has reached a 'coating' consistency.
    3. Make crosshatched incisions in the skin of the breasts. Season with salt then rub it into the meat. Put the breasts, skin side down, in a thick-bottom skillet. Pour the honey sauce over the breasts then cook in the middle of the oven about 8 min. Turn them, then cook an additional 2 min (for medium-rare doneness).
    4. Transfer the duck breasts to a cutting board, cover with aluminum foil and let stand 5 min before slicing (to reabsorb the juices). Put the slices on the warmed plates, spoon the sauce on the slices and serve.



    This great family recipe is thanks to Sos Cuisine Recipes at https://www.soscuisine.com/recipe/duck-breast-honey-spices

    Spicy Lamb and Feta Flatbread with Grilled Lemon and Arugula

    Chef Renee Scharoff is what we call an #ownyourparty expert. These lamb and feta flatbreads are proof!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 24

    Ingredients

        •   1.5 pounds ground Australian lamb
        •   1 med to large onion, sliced
        •   3-4 cloves of garlic, diced
        •   Extra virgin olive oil
        •   Salt and pepper to taste
        •   1 tbsp of ground cumin
        •   1 tbsp of cumin seeds toasted
        •   1 tbsp chili flakes (or to taste)
        •   1 tbsp of cumin seeds toasted
        •   1 large lemon, sliced thin and grilled
        •   6-8 whole wheat tortilla wraps
        •   1 lb good quality Greek feta cheese crumbled
        •   2 cups arugula

    Method

    1. To prepare: Sweat the onions and garlic in olive oil. Lightly toast the cumin seeds. Cook the ground lamb with cumin, cumin seeds and chili flakes. Grill the lemons and cut into small pieces. Salt and pepper to taste. Mix all of the above together.
    2. To cook: Lightly oil a pan and heat to med high. Toast the whole wheat tortilla wrap in the pan until one side is golden brown. Crumble 1/3 to ¼ of the feta and add to the tortilla while it is still in the pan. Add 1/3 to ¼ of the warm lamb mixture on top of the feta. Add the other tortilla wrap and gently press down. Flip once so both sides are golden brown and lightly crispy. Repeat for remaining wraps, dividing the lamb and feta among them.
    3. To serve: Cut into bite sized pieces, 10-12 slices per flatbread. Sprinkle arugula on top and serve.
    4. Lightly toast the cumin seeds
    5. Cook the ground lamb with cumin, cumin seeds and chili flakes
    6. Grill the lemons and cut into small pieces
    7. S&P to taste
    8. Mix all of the above together
    9. Lightly oil a pan and heat to med high
    10. Toast the whole wheat tortilla wrap in the pan until one side is golden brown
    11. Crumble 1/3 to ¼ of the feta and add to the tortilla while it is still in the pan
    12. Add 1/3 to ¼ of the warm lamb mixture on top of the feta
    13. Add the other tortilla wrap and gently press down
    14. Flip once so both sides are golden brown and lightly crispy
    15. Repeat for remaining wraps, dividing the lamb and feta among them
    16. Cut into bite sized pieces, 10-12 slices per flatbread
    17. Sprinkle arugula on top, serve



    This great family recipe is thanks to True Aussie Beef and Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/holiday-recipes/spicy-lamb-and-feta-flatbread-with-grilled-lemon-and-arugula/