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    Recipes — Lunches

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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/

    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

    Candied Kielbasa

    Kielbasa, also called kielbasy or Polish sausage, is a spicy sausage usually made with pork (though beef is sometimes added). It comes in chunky links, and is sold precooked. I haven't met anyone yet who didn't like this dish. I even like it and I really don't care for kielbasa that much! Another bonus is that it is easy to make, and is yet another recipe for your slow cooker.

    Prep Time

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

    Ingredients

        •   1 cup packed brown sugar
        •   1/2 cup ketchup
        •   1/4 cup prepared horseradish
        •   2 pounds kielbasa sausage, sliced thin

    Method

    In a slow cooker combine the sugar, ketchup and horseradish. Add the sausage, and mix well. Cook on High until it starts to boil. Reduce heat to Low, and cook until sauce thickens, about 45 minutes to 1 hour.



    This great family recipe is thanks to All Recipes at https://www.allrecipes.com/recipe/14809/candied-kielbasa/?internalSource=hub%20recipe&referringId=16546&referringContentType=recipe%20hub&clickId=cardslot%204

    Baked Chicken Breasts Stuffed with Sage-Pecan Pesto and Feta

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 4

    Ingredients

        •   4 boneless, skinless chicken breasts
        •   1/4 cup Sage-Pecan Pesto (you could make this with purchased basil pesto if you don't have fresh sage)
        •   1/4 cup crumbled feta (packed)
        •   1/4 cup Almond Meal (can also use bread crumbs)
        •   1/4 cup parmesan cheese
        •   2 eggs, beaten

    Method

    1. Preheat oven to 350F. Spray a flat roasting pan with olive oil or nonstick spray. Trim all visible fat and tendons from chicken breasts, then put each chicken piece inside heavy plastic bag and pound with meal mallet until the chicken is 1/4 inch thick. (Don't worry if there are some ragged edges, you can tuck them in.) Lay chicken skin side down on cutting board.
    2. Put crumbled Feta and pesto in a small bowl and mix together with a fork. Divide pesto mixture evenly among four chicken breasts, then use a spoon to spread it over the chicken, not going completely to the edge or the stuffing will leak out. Roll up each chicken breast, starting with the smallest end and tucking in any ragged edges, then secure each piece with two toothpicks.
      Put beaten egg in one bowl and combine almond meal and parmesan in another. Dip each chicken piece first in egg, then in almond/parmesan mixture, turning over several times so chicken is well-coated.
    3. Place chicken pieces in baking pan and cook until chicken feels firm but not hard to the touch (about 40 minutes, but start checking a little sooner.) If desired, put chicken under the broiler for 3-4 minutes to brown the top. (I did broil the top a bit.) Serve hot.



    This great family recipe is thanks to Kick Hunger Recipes at http://kickhunger.blogspot.com/2015/08/how-to-baked-chicken-breasts-stuffed.html

    Crispy Skin Barramundi

    Curtis Stone's delicious crispy skin barramundi with seasonal roasted potatoes, green beans, navel orange and warm citrus vinaigrette.

    Prep Time

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

    Ingredients

        •   4 barramundi fillets, 170g each, skin on
        •   1 tablespoon olive oil
        •   6 brushed potatoes, peeled and each cut into 4 uneven shaped pieces
        •   3 tablespoons olive oil, divided
        •   1 tablespoon parsley leaves, finely chopped
        •   400g green beans, ends trimmed
        •   1 ripe navel orange, segments only, divided
        •   3 tablespoons olive oil
        •   1/2 teaspoon coriander seeds, coarsely crushed with a mortar and pestle
        •   2 tablespoons freshly squeezed orange juice
        •   1 tablespoon fresh whole coriander leaves

    Method

    1. Preheat oven to 220°C with a baking tray inside and bring a large pot of salted water to the boil.
    2. Toss the potatoes with 2 tablespoons of oil in a large mixing bowl and season with salt and pepper. Bake in a single layer for 15 minutes in the pre-heated baking tray. Turn and bake for another 10-15 minutes until golden brown and easily pierced with a fork. Remove and sprinkle with parsley.
    3. Boil the green beans for 3-4 minutes or until tender but still crisp. Remove from water and place on a tray to cool slightly.
    4. For the vinaigrette, heat 3 tablespoons of oil with crushed coriander seeds in a small saucepan over medium heat for 5 minutes or until fragrant. Remove from heat. Strain the oil and discard the seeds. In a mixing bowl, slowly whisk the oil into the orange juice. Season with salt and pepper, stir in the coriander leaves and add 2 roughly chopped orange segments.
    5. Meanwhile, pat dry the barramundi fillets with a paper towel. Gently score the skin with a sharp knife, making small parallel cuts that slightly penetrate the skin, but not the flesh. Season each side. Heat 1 tablespoon of oil in a large non-stick frying pan over a medium-low heat. Place the fillets skin side down into the pan, turn up the heat to medium-high and cook for 2-3 minutes or until the skin is golden brown.
    6. Turn the fillets and cook for another 1-2 minutes, or until just cooked through. Remove from the pan to rest for 1 minute.
    7. Heat the remaining 1 tablespoon of oil in a separate medium frying pan and cook the green beans over a medium heat for 3-4 minutes. Gently toss in remaining orange segments and season to taste. Remove from the heat.
    8. Arrange the barramundi, potatoes and green beans on 4 plates, drizzling vinaigrette over and around the fish. Serve.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/crispy-skin-barramundi/56359da2-07bb-4c6d-a251-685a06c1f008