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    Recipes — grilled

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    Grilled Huon Salmon with Anchovy Butter and Capers

    Think of this as the Huon Salmon version of your favourite bistro style grilled steak, only much lighter and much tastier. Even if you don’t like anchovies, the flavour is very subtle and they enrich and enhance the tasty Huon Salmon even more.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •   4 150g portions of Huon Salmon, skin on
        •   150g Butter, room temperature
        •   2 Anchovy fillets, finely chopped
        •   2 tbsp Baby capers in salt, rinsed and finely chopped
        •   2 Garlic cloves, finely chopped
        •   1/2 Cup Flat-leaf parsley, finely chopped
        •   Salad to serve


    1. Combine anchovies, capers, garlic, butter and parsley in a bowl and beat with a wooden spoon until light and fluffy. Set aside.
    2. Preheat grill on high. Season Huon Salmon portions with salt and grill salmon skin side up till the skin is blistered and golden, about 4 minutes. Flip the salmon over and grill the other side for about 2 minutes.
    3. Top the grilled salmon with a generous spoon of anchovy butter serve immediately with mixed leaf salad.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/grilled-huon-salmon-anchovy-butter-capers/

    Vietnamese grilled beef salad

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


        •   4 x 200g sirloin steaks, trimmed of fat
        •   2 carrots, sliced into ribbons using a peeler
        •   1 tbsp rice vinegar
        •   125 g vermicelli noodles
        •   ¼ wombok (Chinese cabbage), finely shredded
        •   1 cucumber, sliced into ribbons using a peeler
        •   150 g snow peas, sliced diagonally
        •   ½ cup mint leaves
        •   ¼ cup peanuts (plain, unsalted), chopped, to serve

    For Dressing:

        •   1 small red chilli, finely chopped
        •   3 tbsp lime juice
        •   3 tbsp sugar
        •   1 tbsp fish sauce
        •   1 clove garlic, crushed
        •   1 tsp finely grated ginger


    1. Brush steaks with oil and season with pepper. Place a chargrill pan over high heat and cook steak for 3 minutes each side for medium rare or until cooked to your liking. Rest.
    2. Peel carrot into ribbons with a vegetable peeler and toss with the rice vinegar. Leave to pickle for 10 minutes.
    3. Cover vermicelli in boiling water for 5 minutes or until tender, drain and rinse with cold water, drain again. Combine the dressing ingredients.
    4. Combine cabbage, carrot plus pickling liquid, vermicelli, cucumber, snow peas and mint leaves and toss with dressing. Top salad with sliced beef and peanuts.

    This great family recipe is thanks to Australian Beef Recipes at https://www.australianbeef.com.au/recipes/vietnamese-grilled-beef-salad/

    Grilled Steak Kebabs

    Delicious steak kebabs with bell pepper and red onion!

    Prep Time

        •    Prep time: 1 hour
        •    Cook time: 5 minutes
        •    Yield: Serves 6-8


        •   1/2 cup olive oil
        •   1/2 cup soy sauce
        •   3 cloves garlic, minced
        •   1 teaspoon black pepper
        •   2 pounds sirloin steak, cut in 1-inch cubes
        •   1 red bell pepper, seeded and cut in 1-inch pieces
        •   1 orange bell pepper, seeded and cut in 1-inch pieces
        •   1 green bell pepper, seeded and cut in 1-inch pieces
        •   1 red onion, cut in 1-inch pieces
        •   8 (12-inch) metal skewers


    1. In a medium bowl, whisk together olive oil, soy sauce, garlic and pepper. Add the cubed sirloin steak to marinade and toss to coat. Cover with plastic wrap and let marinate for 30 minutes or up to 1 hour.
    2. Once the meat has marinated, thread it onto the skewers alternating with pieces of bell pepper and red onion.
    3. Grill kebabs over medium heat, turning often, until all sides of the meat is well brown and vegetables are tender. (About 12 to 15 minutes)

    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Grilled-Steak-Kebabs-1202201?prm-v1&utm_medium=email&utm_campaign=browse-email

    The Best Chicken Marinade Recipe

    Look no further for the Best Chicken Marinade recipe ever! This easy chicken marinade recipe is going to quickly become your favorite go-to marinade! This marinade produces so much flavor and keeps the chicken incredibly moist and outrageously delicious - try it today!

    Prep Time

        •    Prep time: 45 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 6


        •  1/2 cup extra virgin olive oil
    1/2 cup balsamic vinegar or other vinegar
    1/4 cup soy sauce
    1/4 cup Worcestershire sauce
    1/8 cup lemon juice
    3/4 cup brown sugar
    2 tsp dried rosemary
    2 tbsp Dijon or Spicy Brown mustard
    2 tsp salt
    1 tsp ground black pepper
    2 tsp garlic powder
    6 chicken breasts or 3.5 lb chicken


    1. Combine all ingredients, except for chicken, in a large Pyrex measuring cup or mixing bowl and whisk together.
    2. Remove a half a cup of marinade and reserve for basting the chicken later.
    3. Place chicken in a large, ziploc bag and pour marinade over the top. Close securely.
    4. Marinate for at least 4 hours and up to 24 hours.

    To Grill

    1. Preheat grill to medium high heat and lightly oil the grates.
    2. Remove the chicken from the marinade, letting the excess drip off.
    3. Grill chicken for 5 to 6 minutes on each side or until cooked through.
    4. Baste the chicken occasionally with the reserved marinade.
    5. Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving

    Optional: If you bring the reserved marinade up to a boil, let simmer until slightly reduced, it makes a wonderful sauce to go on top of the chicken.

    Recipe Notes: I've marinated my chicken for as few as 30 minutes and the chicken was still phenomenal. Basically, the longer you have to marinate the better but don't worry if you don't have a lot of time.

    This great family recipe was tested by a customer of ours Caroline who says it was amazing and is by far the best marinade she has ever had. To review this amazing recipe goes to Momontimeout at https://www.momontimeout.com/the-best-chicken-marinade-recipe/

    Moroccan Grilled Lamb Chops

    Prep Time

        •    Prep and cook time: 6 hours 40 minutes
        •    Yield: Serves 6


        •    6 large garlic cloves
        •    1/3 cup julienned fresh mint leaves

        •    1 1/2 tablespoons ground turmeric
        •    1 tablespoon whole coriander seeds
        •    1 tablespoon ground cumin
        •    1 tablespoon grated lemon zest (2 lemons)
        •    Kosher salt
        •    5 tablespoons good olive oil, plus extra for the grill
        •    3 racks of lamb (6 to 7 ribs each), cut into chops
        •    1 1/2 cups plain whole-milk Greek yogurt (12 ounces)
        •    1 1/2 teaspoons Sriracha
        •    3 tablespoons freshly squeezed lemon juice

    Couscous with Pine Nuts and Mint:

        •    2 tablespoons good olive oil
        •    1 tablespoon unsalted butter
        •    1 cup chopped yellow onion
        •    3 cups chicken stock, preferably homemade
        •    1 1/2 cups couscous
        •    Kosher salt and freshly ground black pepper
        •    1/2 cup julienned fresh mint leaves, loosely packed
        •    1/3 cup pine nuts, toasted


    1. Place the garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade and process until finely ground. Add the olive oil and pulse to combine.
    2. Place the chops in one or two non-metal dishes large enough to hold them in one layer. Spread the garlic and herb mixture evenly on both sides. In a small bowl, whisk together the yogurt, Sriracha, and lemon juice, and spread it evenly on the lamb chops. Cover, refrigerate, and allow to marinate for 6 to 24 hours.
    3. Prepare a charcoal grill with hot coals and oil the cooking grate. Sprinkle the lamb with salt and grill 5 to 6 inches above the coals, first with the yogurt side up (marinade and all) for 4 to 5 minutes, then turn and grill for 3 to 4 minutes, until medium rare. Transfer to a clean plate, cover the plate tightly with aluminum foil, and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the couscous.

    Couscous with Pine Nuts and Mint:

    Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.

    This great family recipe is thanks to Food network at https://www.foodnetwork.com/recipes/ina-garten/moroccan-grilled-lamb-chops-3532353