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    Recipes — main dish

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    Flaky Pastry Pesto Chicken

    With roasted cherry tomatoes and green beans

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 4


        •    400g green beans
        •    4 heaped tsps green pesto
        •    400g ripe cherry tomatoes, on the vine
        •    320g sheet of all-butter puff pastry (cold)
        •    4 x 120g free-range skinless chicken breasts


    1. Preheat the oven to 220ºC/425ºF/gas 7.

    2. Unroll the pastry, cut it in half lengthways, then cut each half widthways into 8 equal strips.

    3. Flatten the chicken breasts by pounding with your fist until the fat ends are the same thickness as the skinny ends.

    4. Place them in a roasting tray, season with sea salt and black pepper, spread over the pesto, then lay 4 overlapping strips of pastry over each breast, tucking them under at the edges. Brush with a little olive oil.

    5. Lightly dress the tomato vines in olive oil, season and put into a second tray. Place the chicken tray on the top shelf of the oven with the tomatoes below, and cook for 20 minutes, or until the pastry is golden and the chicken is cooked through.

    6. Meanwhile, line up the beans, trim off just the stalk ends, then cook in a pan of boiling salted water for 7 minutes, or until tender.

    7. Remove the chicken to a board with half the tomatoes, squashing the rest in the tray and discarding the vines. Drain and toss in the beans, taste and season to perfection.

    8. Slice the chicken at an angle and serve on top of the beans, with the whole tomatoes.

    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/chicken-breast-recipes/flaky-pastry-pesto-chicken/

    Chinese Spiced Duck Breast with Mandarins

    Cut through the richness of the duck with a zesty citrus hit of mandarin.

    Prep Time

        •    Prep Time: 20 minutes
        •    Cook Time: 25 minutes
        •    Yield: Serves 4


        •    1 cinnamon stick
        •    2 whole star anise
        •    potato puree, to serve
        •    baby herbs, to sprinkle
        •    4 duck breasts, fat scored
        •    100g (1/2 cup) caster sugar
        •    60ml (1/4 cup) light soy sauce
        •    1 piece dried mandarin peel (optional)
        •    2 tsps chinkiang or apple cider vinegar
        •    500ml (2 cups) Massel chicken style liquid stock
        •    4 small mandarin peeled, cut in halves or thirds crossways


    1. Combine the stock, sugar, soy sauce, star anise, cinnamon and peel, if using, in a saucepan over medium heat. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until thickened slightly. Stir in the vinegar.
    2. Meanwhile, season the duck well with salt. Place, skin-side down, in a large frying pan. Cook over medium heat for 6-8 minutes or until golden. Drain off the rendered fat. Turn and cook for a further 8-10 minutes or until cooked to your liking. Cover with foil and set aside for 10 minutes to rest. Slice.
    3. Drizzle a little of the stock mixture onto 4 serving plates. Top with the potato puree, duck and mandarin and sprinkle with the baby herbs.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/chinese-spiced-duck-breast-mandarins/c9839b9a-787b-48a7-83a9-99a98a50da09

    Grilled Ocean Trout with Green Beans and Lime & Pepper Butter

    Zesty and simple. Have dinner served in under 20 minutes.

    Prep Time

        •    Prep Time: 10 minutes
        •    Cook Time: 10 minutes
        •    Yield: Serves 4


        •    40g butter
        •    1 cloves garlic
        •    1 lime, juice and zest
        •    200g green beans, trimmed
        •    1 tsp freshly cracked black pepper
        •    4 Huon Ocean Trout protions, skin on


    1. Cook the beans in salted water for 6 minutes, then drain and quickly refresh in iced water. Drain again then place in a bowl and dress with a little olive oil, season to taste.
    2. In a small saucepan, melt the butter over a medium low heat. When the butter starts to foam, add the garlic, swirl the pan for a few moments.
      Gently cook until the garlic smells fragrant then add the pepper and lime zest and cook for a few seconds more.
      Remove from heat and stir through the lime juice. Set aside in a warm place.
    3. Season the Huon Ocean Trout then cook skin side down on a heated, oiled grill plate or barbecue over medium heat for three minutes.
      Turn and cook for a further minute or until just cooked through.
    4. To serve, divide the beans among four plates, then place the trout on top and spoon over lime and pepper butter sauce.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/grilled-trout-with-green-beans-and-lime-pepper-butter/

    BBQ Huon Salmon with Grilled Peach, Black Bean and Corn Salad

    Stone fruit season is one the most exciting seasons of the year. We particularly love peaches as the flavour compliments salmon so well. Like salmon, stone fruits are also a great source of nutrition, including vitamins A, C and E and a good source of dietary fibre and potassium.

    Prep Time

        •    Prep Time: 15 minutes
        •    Cook Time: 15 minutes
        •    Yield: Serves 4


        •    2 corn cobs
        •    1 lime, juiced
        •    2 tbsps olive oil
        •    1 cup coriander leaves
        •    2 peaches (or nectarines)
        •    extra lime wedges to serve
        •    1 cup cherry tomatoes, halved
        •    1 small red chilli, finely chopped
        •    4 Huon salmon fresh portions, skin on
        •    1 tin of black beans, drained and rinsed


    1. Slice each peach into six segments, then gently toss in a small bowl with olive oil and salt.

    2. Heat your grill plate or barbeque to medium high, grill peaches for one minute each side until charred. Set aside.

    3. Chargrill corn. Remove kernels from cob and place in a large bowl. Add the black beans, tomatoes, chili, lime juice, coriander leaves and 1 tablespoon of the olive oil and toss well to combine. Season to taste.

    4. Season the Huon Salmon then drizzle with olive oil. Cook salmon, skin side down on a heated, oiled grill plate or barbeque over medium heat for three minutes. Turn and cook for a further minute or until just cooked through.

    5. Arrange the salad on four plates, then top with salmon, and arrange the peaches over the salad.

    6. Serve with extra lime wedges.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/bbq-huon-salmon-with-grilled-peach-black-bean-and-corn-salad/

    Pan-Fried Barramundi and Asian Coleslaw

    This fresh and tangy coleslaw tastes beautiful with simple pan-fried fish, but would work equally well with chicken or grilled steak.

    Prep Time

        •    Prep Time: 15 minutes
        •    Cook Time: 5 minutes
        •    Yield: Serves 4


        •    1 large carrot
        •    1 tbsp lime juice
        •    2 tsps fish sauce
        •    2 tsps caster sugar
        •    1 tbsp vegetable oil
        •    1 tbsp rice wine vinegar
        •    1/4 cup coriander leaves
        •    1/4 cup fresh mint leaves
        •    4 x 150g barramundi fillets
        •    1/2 small red onion, thinly sliced
        •    150g snow peas, trimmed, thinly sliced
        •    1 long red chilli, deseeded, thinly sliced
        •    1/2 small wombok (Chinese cabbage), trimmed, shredded


    1. Peel long ribbons form carrot using a vegetable peeler. Place carrot, wombok, snow peas, onion, mint and coriander in a large bowl.
    2. Combine chilli, lime juice, vinegar, fish sauce and sugar in a small bowl. Stir to dissolve sugar. Add to salad and gently toss to combine. Set aside.
    3. Heat oil in a large non-stick frying pan over medium-high heat. Season fish and cook for 2-3 minutes each side or until cooked to your liking. Serve fish with Asian coleslaw.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/pan-fried-barramundi-asian-coleslaw/b0dd5ae2-f193-43bb-a786-13938a817b44