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    Recipes — mince

    Rockin’ Sweet Onion Mushroom Swiss Burgers

    Learn how to make the BEST sweet onion and mushroom swiss burgers! The burger patty is juicy and perfectly seasoned, but it's the mushrooms and onions really take it over the top! Top it off with swiss cheese, and you will see why it's so addicting!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 55 minutes
        •    Yield: Serves 4


    Ingredients

    For the Caramelized Onions:

        •    1 tsp sugar
        •    1 ½ tbsp oil
        •    ¾ tsp kosher salt
        •    1 jumbo onion, thinly sliced


    For the Swiss Mushroom Burgers:

        •    4 burger buns
        •    1 tbsp olive oil
        •    1 tbsp garlic powder
        •    1 ¼ pounds ground beef
        •    arugula, for topping (Optional)
        •    8 ounces sliced baby bella mushrooms
        •    Swiss cheese, for topping (or any other cheese you like)
        •    1 tsp EACH: kosher salt, black pepper and onion powder


    Method

    1. Onions: heat the oil in a large skillet over high heat. Add the onions and allow them to sizzle for about 5 minutes stir as required so nothing sticks or burns. Season the onions with the sugar and salt. Lower the heat to medium-low, and all the onions to cook for 25-45 minutes stirring every 7-10 minutes (about every 5 minutes near the end) so nothing sticks. I like the onions around the 45-minute mark, but how far you take the onions is entirely up to you. MAKE AHEAD: at this point, you can remove the onions to a container, allow them to cool to room temperature and refrigerate them for up to 3 days!

    2. Patties: In a small bowl, combine the garlic powder, salt, black pepper, and onion powder; set aside. Divide the ground beef into 4 equal portions. Form into a round ball shape. Grab 2 pieces of plastic wrap and place one sheet of plastic wrap on a flat surface and place the meat ball on top, followed by the second sheet of plastic wrap. Using a concave lid, or even a large flat spatula, press the ball down into a flat patty. Set aside 1 teaspoon of this seasoning and use the remaining to season the patties (on both sides) evenly.

    3. Mushrooms: Prepare the grill (if you’re grilling outdoors.) While the grill is heating, heat a large sauté or cast iron pan over medium-high heat. Add the oil and the mushrooms to the skillet and allow them to cook for 2-3 minutes. When the mushrooms start browning, season them with the reserved teaspoon of seasoning and toss. Remove from heat into a bowl or a plate.

    4. Cook + Assemble: Cook the patties on the same skillet (or outdoors) for roughly 3-5 minutes per side (indoors) it may take a little longer on an outdoor grill or until it reaches your desired doneness. When the burgers are almost done, lay the Swiss cheese over them and allow it to melt. Remove to a plate when done. You can also toast the buns with just a brush of oil if you’d like. When ready to assemble, place the burger patty on the bun and top with the sautéed mushrooms, onions, and a handful of arugula if you want a little freshness!



    This great family recipe is thanks to Little-Spice-Jar Recipes at https://littlespicejar.com/sweet-onion-mushroom-swiss-burgers/

      Roast Leg of Lamb

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: 2 hours
          •    Yield: Serves 8-10

      Ingredients

          •    2 tbsps lemon juice
          •    Pinch dried oregano
          •    2 tbsps olive oil, divided
          •    One 6½ pound leg of lamb
          •    4 garlic cloves, thinly sliced
          •    Kosher salt and freshly ground black pepper, to taste

      Method

      1. Preheat the oven to 350°. Using a sharp knife, score the fat cap on the lamb in a crosshatch pattern.
      2. In a small bowl, toss the garlic and oregano with some salt and pepper. Rub the mixture into the scores of the lamb, seasoning with more salt and pepper as needed. Rub the lemon juice over the lamb, then brush it with 1 tablespoon of the olive oil. Wrap the leg with parchment paper then secure with butcher's twine. Brush the paper with the remaining tablespoon of oil, then place the whole leg in a roasting pan.
      3. Roast until golden brown and the internal temperature reaches 140°, 2 hours. Let rest for 5 minutes, then discard the paper and string, and carve, serving the slices with the pan juices.



      This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/roast-lamb-leg-recipe?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

      Roasted Lamb Chops

      If you love lamb loin chops, bookmark this recipe. The flavor of these Roasted Lamb Chops is unmatched by any other recipe I’ve tried – each bite just melts in your mouth. Need more convincing? You can have them on the table in less than half an hour with just 5 minutes of prep and the recipe can easily be scaled; they’re a perfect date night recipe for two or dinner party recipe for eight!

      These chops are so rich that I usually just serve them with a vegetable and often skip the starch. But if you’re serving them for a dinner party, they’re wonderful with mashed red potatoes.

      Prep Time

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


      Ingredients

          •    8 lamb loin chops


      For the Dijon Herb Paste:

          •    generous pinch salt
          •    2 tbsps Dijon mustard
          •    2 cloves garlic minced
          •    2 tbsps extra virgin olive oil
          •    serveral grinds black pepper
          •    2 tbsps dried herbes de provence


      Method

      1. Preheat oven to 425°F.
      2. Line a baking dish with parchment paper and arrange chops in a single layer, leaving space between them.
      3. Season chops lightly with salt and freshly ground black pepper.
      4. Combine all Dijon Herb Paste ingredients in a small bowl, stirring into a uniform paste.
      5. Spoon 1/8 herb paste on to each chop and spread to coat the top evenly.
      6. Bake until internal temperature of the lamb reads 140°F (about 15 minutes).
      7. Remove from oven and tent with foil 5 minutes. Serve.



      This great family recipe is thanks to Pinch and Swirl Recipes at https://pinchandswirl.com/roasted-lamb-chops/

      Competition-Style BBQ Beef Brisket

      From Grill To Perfection

      Prep Time

          •    Prep time: 30 minutes
          •    Cook time: 3 hours
          •    Yield: Serves 10

      Ingredients

          •    1 carrot, sliced
          •    1/2 cup red wine
          •    8 cherry tomatoes
          •    3 tbsps kosher salt
          •    1/2 tbsp fresh thyme
          •    1/2 tbsp fresh oregano
          •    1/4 cup yellow mustard
          •    1/2 cup low-sodium beef both
          •    1 tbsp freshly ground white pepper
          •    5-7 pound beef brisket flat, with fat
          •    1/2 fennel bulb, cored and thinly sliced
          •    1/2 sweet onion, peeled and thinly sliced
          •    1 head roasted garlic, processed to paste

      Method

      1. Brush the brisket with the mustard, then sprinkle evenly with salt and pepper. Place on a baking sheet and refrigerate.

      2. Prepare grill for low two-zone grilling. Pile unlit charcoal on one side of the grill. Fill a chimney with charcoal. Stuff two sheets of newspaper in the bottom of the chimney and light it. When the coals are fully engaged – you should see flames peeking over the top – pour them over the unlit charcoal. Cover the grill and close the vents 75 percent. If you are using a gas grill, light the gas and adjust the temperature on one side of the grill to medium.

      3. When the temperature reaches 300oF, clean the grill grate. Place the brisket on the cool side of the grill, fat-side up. Position a drip pan below the brisket. Cover the grill and cook for 3 hours, or until a thermometer inserted into the meat reaches 170oF. Rotate the brisket after 1 hour to develop an evenly caramelized crust. Add more charcoal and adjust vents as necessary to maintain fire temperature.

      4. While the brisket is cooking, prepare the braising liquid. In a blender on high speed, mix together garlic, wine, broth, oregano and thyme. Pour into bowl and set aside until ready to use.

      5. In the bottom of a roasting or aluminum pan that is large enough to hold the brisket and also fits on the grill, layer the tomatoes, fennel, onion and carrot.

      6. After 3 hours, place the brisket, fat-side down, on top of the vegetables. Pour the braising liquid over the brisket and cover the pan tightly with heavy-duty aluminum foil. Return the covered brisket to the grill and cook about 2 hours more, until a thermometer registers 195oF.

      7. Remove the pan from the grill and rest the brisket. Place the brisket fat-side up in a 9- x 13-inch baking dish. Process the braising liquid and vegetables briefly in a blender or press them through a fine sieve. Pour the liquid over the brisket, tent with foil and let sit at room temperature for 1 hour. Slice the brisket against the grain in 1/4-inch thick slices. Fan the slices onto a platter and drizzle with some of the braising liquid.

      NOTES: We offer a lot of advice in this book about the finer details of different grilling methods. But from direct grilling to grill roasting to low offset cooking, one of the most important tasks for grilling meat, in particular, to perfection doesn't actually take place on the grill. We cannot stress enough the importance of resting meat before serving it. If you cut into or serve it right away, the juice will not have time to redistribute and will drain the meat, leaving you a dry meal. We suggest resting smaller pieces of meat for 5-10 minutes; and larger pieces for 15-30 minutes



      This great family recipe is thanks to True Aussie Beef And Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/foodservice-recipes/beef/competition-style-bbq-beef-brisket/

        Moroccan Lamb with Harissa-spiced Couscous and Chickpea Salsa (lamb rump)

        This is a wonderfully spicy and aromatic way to serve British lamb. Lamb rumps are most often turned into chump chops so you may have to order them from your butcher. You'll need to start this dish a day ahead to marinate the meat and slow cook the tomatoes.

        Prep Time

            •    Prep and cook time: 3 hours & 40 minutes (Plus 24 hours chilling)
            •    Yield: Serves 6-8

        Moroccan_Lamb_with_Harissa-spiced_Couscous_and_Chickpea_Salsa_lamb_rump_large
        Ingredients

        Lamb Rump:

            •    75ml of oil
            •    2 lamb rump steaks
            •    125ml of white wine


        Moroccan Lamb Marinade:

            •    50g of garlic
            •    1 lemon, zested
            •    1 orange, zested
            •    150ml of olive oil
            •    1 pinch of saffron
            •    1 tsp cumin seeds
            •    1 tsp juniper berries
            •    1 tsp coriander seeds
            •    1/2 tbsps of rosemary
            •    1 tsp black peppercorns
            •    1 tbsp of coriander stalks


        Harissa:

            •    olive oil
            •    15 red chillies
            •    1/2 tbsp of salt
            •    1 pinch of saffron
            •    160g of tomato purée
            •    1 tsp cayenne pepper
            •    1/2 tsp ground coriander
            •    7 red peppers, deseeded and cut into quarters

        Harissa-Spiced Cous Cous:

            •    salt
            •    black pepper
            •    1 tbsp of olive oil
            •    160g of couscous
            •    120ml of tomato juice
            •    120ml of chicken stock
            •    1 tbsp of courgette, diced
            •    1 tbsp of coriander, chopped


        Chickpea Salsa:

            •    salt
            •    black pepper
            •    1 lemon, juiced
            •    1 pinch of sugar
            •    2 tbsps of olive oil
            •    1/2 garlic clove, finely sliced
            •    1 tsp red chillies, finely diced
            •    1 bunch of coriander, finely sliced
            •    240g of cooked chickpeas, peeled


        Confit Tomatoes:

            •    salt
            •    black pepper
            •    100ml of extra virgin olive oil
            •    500g of cherry tomatoes on the vine


        Method

        1. Start by making the marinade. Roast the coriander and cumin seeds in a frying pan, being careful not to burn.

              •    1 tsp coriander seeds
              •    1 tsp cumin seeds
        2. Put all of the marinade ingredients in a food processor and blend to a smooth paste, scraping the sides of the bowl as you go.

              •    50g of garlic
              •    150ml of olive oil
              •    1 pinch of saffron
              •    1 lemon, zest only
              •    1 orange, zest only
              •    1 tsp juniper berries
              •    1/2 tbsp of rosemary
              •    1 tsp black peppercorns
              •    1 tbsp of coriander stalks
        3. Rub on enough of the paste to cover the lamb steaks, cover and marinate in the refrigerator for at least 24 hours.

              •    2 lamb rump steaks, approx. 240g each
        4. Preheat the oven to 60ºC/Gas pilot light
        5. Next, make the tomato confit. In small batches, blanch the tomatoes in boiling salted water for 10 seconds and refresh in a bowl of iced water. Remove the skins and arrange evenly on a non-stick baking tray.

              •    salt
              •    500g of cherry tomatoes on the vine
        6. Drizzle with the olive oil, season with salt and pepper and put in the oven overnight, or until the tomatoes have reduced in volume by half.

              •    salt
              •    black pepper
              •    100ml of extra virgin olive oil
        7. Allow to cool, then place in a sealed container in the fridge until ready to serve.
        8. Make the harissa by laying the pepper quarters skin-side up on a baking tray and lightly brushing with olive oil. Place under a hot grill until the skin has slightly blackened but is not burnt.

              •    7 red peppers, stalks removed, deseeded and cut into quarters
              •    olive oil
        9. Cover with cling film and leave for an hour. Peel off the pepper skins and discard.
        10. Place the peppers in a food processor with the rest of the harissa ingredients and blend to a smooth paste

              •    15 red chillies
              •    1/2 tbsp of salt
              •    1 pinch of saffron
              •    160g of tomato purée
              •    1 tsp cayenne pepper
              •    1/2 tsp ground coriander
        11. In a saucepan, bring the tomato juice and chicken stock to the boil and season to taste with salt and pepper.

              •    salt
              •    black pepper
              •    120ml of tomato juice
              •    120ml of chicken stock
        12. Place the cous cous in a large bowl and pour over the seasoned boiling stock. Quickly cover with cling film and leave to steam for 2-3 minutes.

              •    160g of couscous
        13. Stir the cous cous with a fork to separate the individual grains, then cover again and leave for a further 4 minutes until all the liquid has been absorbed. Fluff up the cous cous with a fork.
        14. Heat the oil in a frying pan and lightly fry the courgette for 2-3 minutes until tender. Transfer to a plate to cool. Stir the courgette into the cous cous, along with the harissa and coriander. Season to taste with salt and pepper.

              •    salt
              •    black pepper
              •    1 tbsp of olive oil
              •    1 tbsp of coriander
              •    1 tbsp of courgette, diced
        15. Mix all of the chickpea salsa ingredients together in a bowl and season to taste with salt and pepper

              •    salt
              •    black pepper
              •    1 lemon, juiced
              •    1 pinch of sugar
              •    2 tbsps of olive oil
              •    1/2 garlic clove, finely sliced
              •    1 tsp red chillies, finely diced
              •    1 bunch of coriander, finely sliced
              •    240g of cooked chickpeas, peeled
        16. Preheat the oven to 190ºC/Gas mark 5 and scrape off the excess marinade from the lamb rumps.
        17. Heat the oil in an ovenproof frying pan and fry the lamb rump for 2-3 minutes on each side until the meat is evenly caramelized. Put into the oven and cook for 8-9 minutes (for medium rare), or until cooked to your liking, turning twice during cooking.

              •    75ml of oil
        18. Remove from the oven and rest on plates for 10 minutes. Slice thickly just before serving.
        19. Discard the excess oil and return the pan to the heat. Deglaze with white wine and cook over a high heat until the liquid has reduced to a sauce consistency.

              •    125ml of white wine
        20. To serve, pile the cous cous onto plates and arrange the lamb slices on top. Spoon the chickpea salsa and confit tomatoes around and drizzle with the white wine sauce.


        This great family recipe is thanks to Great British Chefs Recipes at https://www.greatbritishchefs.com/recipes/moroccan-lamb-harissa-spiced-couscous