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    Recipes — online butcher

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    Pesto Rack of Lamb

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    12 lamb cutlets (about 1.2 - 1.3kg rack of lamb)
        •    2 tbsps oil
        •    1 cup dry breadcrumbs
        •    100grams finely grated parmegiano reggiano
        •    3 tbsps oil
        •    1/4 toasted nuts (I used cashews)
        •    1.5 bunch fresh parsley with a few sprigs of fresh basil, mint and whatever fresh herbs you like
        •    salt and pepper
        •    2 tbsps mustard

    For Pommes Puree:

        •    1 kg potatoes
        •    250grams best butter
        •    1 cup whole milk
        •    salt to taste


    For Pommes Puree:

    1. Make the Pommes puree first. Scrub and clean the whole potatoes, leaving the skin on. In a large saucepan, bring water to the boil and cook them uncovered over moderate heat until a knife can be inserted into the potato easily. Drain immediately. Bring 1 cup of milk just to the boil and set aside.
    2. Pass the potatoes through a potato ricer with the finest setting and put into a heavy bottomed saucepan on low heat. With a flat bottomed spatula, stir the potato vigorously for 5 minutes to remove all moisture. Add 1 tablespoon of butter at a time until it is throughly incorporated. Your arm may be sore by the end of this but it's worth it, trust me.
    3. Slowly add the milk a little at a time or in a thin stream if you have someone to help you. Ensure that it is fully incorporated. Season with salt and pepper.  Pass the potatoes through a fine mesh sieve into another heavy bottomed saucepan. If the puree is too heavy oor stiff, add more butter and milk stirring all the time. This can be made up to 1 hour in advance. To keep warm, place in the top of a double boiler, uncovered, over simmering water and stir occasionally to keep smooth.

    For Lamb Rack:

    1. Preheat oven to 200C/400F and line a baking tray with parchment. Season lamb cutlets with salt and pepper. In a medium-hot saucepan add oil and sear lamb cutlets on sides and across the fat at the back (I find it easier to sear one side, then teh back adn then the other side). Then place on parchment lined baking tray and bake for 7 minutes. While the cutlets are baking, add the breadcrumbs, herbs, reggiano and process. Add oil until it comes together almost like a pesto. Place in a shallow plate or bowl.
    2. When lamb is ready, brush the fat side with mustard and then press into the pesto mix. When you are ready to serve it, bake it in the oven for a further 2-3 minutes. Serve with pommes puree.

    This great family recipe is thanks to Not-Quite-Nigella Recipes at https://www.notquitenigella.com/2010/01/07/pesto-rack-of-lamb-the-best-mashed-potato/

      Orange Glazed Duck with Crushed Potato, Green Beans and Roasted Tomato

      One of my favourites has to be duck and orange. Some might call it retro. We say it's a classic. With this recipe you're going to learn how to melt the fat on the duck breasts. Cheffy types call this 'rendering' and it makes the skin lovely and crisp. Enjoy!

      Prep Time

          •    Prep time: 15 minutes
          •    Cook time: 25 minutes
          •    Yield: Serves 2


          •    1 pack potato, chopped
          •    1 garlic clove, grated
          •    2 large vine tomatoes, halved
          •    pack green beans
          •    bunch flat leaf parsley, chopped
          •    1 orange
          •    2 duck breasts


      1. Preheat your oven to 200°C, Fan 180°C, Gas Mark 6

      2. Chop the potato into 2cm cubes (no need to peel). Peel and grate the garlic (or use a garlic press). Cut the tomato in half through the equator. Trim the tops off the green beans. Pick the parsley leaves from their stalks and roughly chop (discard the stalks). Zest the orange, then cut in half.

      3. Pop the potato into one of your pans of boiling water. Cook until tender, about 15 mins. Drain in a colander and return to the pan. Put the tomato halves on a baking tray, cut-side up. In a bowl, mix the garlic with a splash of olive oil, a pinch of salt and a grind of black pepper. Spoon onto each tomato half. Pop on the top shelf of your oven. Roast for 20 mins.

      4. Next, prepare each duck breast by scoring the skin gently in a criss-cross pattern. Tip - Scoring the skin will help to melt the duck fat under the skin. Season with a pinch of salt and a grind of black pepper.

      5. Put a frying pan over medium heat and add the duck, skin-side down. As the duck fat melts, pour it into a bowl. Continue until the skin is golden brown and crispy, 5-7 mins (although it may take longer). Turn the duck over and brown the flesh-side. Add the zest of the orange then squeeze in its juice. Coat the duck then transfer to the tomato baking tray in the oven. Roast for 5 mins.

      6. When the duck goes in the oven, pop the green beans into your second pan of boiling water. Cook until tender, 5 mins. Crush the potato with a potato masher or fork, mix in a splash of olive oil and half of the parsley. Pop a lid on to keep them warm.

      7. When the duck is cooked, take it out of your oven and let it rest on a chopping board for 5 mins before serving. This ensures it will be juicy! Spoon a generous amount of potato onto each plate and put some green beans alongside. Slice the duck breasts and pop on top of the beans. Finish with a roasted tomato top with the remaining parsley, and pour the orange sauce over the duck. Tuck in!

      This great family recipe is thanks to Gressingham-Duck Recipes at https://www.gressinghamduck.co.uk/recipes/orange-glazed-duck

      BBQ Herb Huon Salmon

      Seriously simple and equally as delicious!

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 15 minutes
          •    Yield: Serves 2


          •    2 140g Huon Salmon portions
          •    2 tbsp Butter
          •    1 Sprig of Dill
          •    1 Sprig tarragon
          •    1 Lemon - Sliced
          •    Sea salt
          •    Black Pepper


      1. Place 2-3 slices of lemon in the centre of a square of aluminium foil. Place Huon Salmon portion on the lemon.
      2. Place the herbs on top. Place the butter on top.
      3. Season. Fold over one side of the foil to meet the other and crunch up to seal the parcel.
      4. Pre-heat BBQ to high, place foil parcel in the BBQ and close the lid - cook for 8-9 mins.
      5. Remove salmon from the BBQ and allow to rest (still inside the closed parcel) for 2-3 mins.
      6. Remove the fish from the parcel, season and serve.

      This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/bbqd-herb-huon-salmon/

      Sweet & Spicy Barramundi

      In this Asian-inspired dish, whole leaves of sautéed bok choy are treated to a savory glaze made from miso paste, a Japanese staple made from fermented soybeans. It’s an irresistible pairing for crispy-skinned fish topped with a flavorful sauce of brown sugar, spicy sambal, and more—all served over a bed of fluffy jasmine rice.

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 25 minutes
          •    Yield: Serves 2


          •.   2 Skin-On Barramundi Fillets
          •    1/2 cup Jasmine Rice
          •    2 Scallions
          •    10 oz Baby Pak Choi
          •    1 tbsp Sambal Oelek
          •    2 tbsps Vegetarian Worcestershire Sauce
          •    1 tbsp Light Brown Sugar
          •    2 tbsps Rice Vinegar
          •    1 tbsp Sweet White Miso Paste


      1. Cook the rice: In small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

      2. Prepare the ingredients & start the sauce: While the rice cooks, wash and dry the fresh produce. Cut off and discard the root end of the bok choy; separate the leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the sugar, worcestershire sauce, half the vinegar, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir until the sugar dissolves.

      3. Cook the bok choy: While the rice continues to cook, in a bowl, combine the miso paste, remaining vinegar, and 1 tablespoon of warm water. Whisk until smooth. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the bok choy leaves in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions and miso-vinegar mixture (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until the bok choy is tender and coated. Transfer to a bowl. Taste, then season with salt and pepper if desired.Cover with foil to keep warm. Rinse and wipe out the pan.

      4. Cook the fish: Pat the fish dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 4 to 5 minutes, or until lightly browned and crispy. Flip and cook 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

      5. Finish the sauce & serve your dish: Add the sauce to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the sauce is slightly thickened. Turn off the heat. Serve the cooked fish over the cooked rice. Serve with the cooked bok choy on the side. Top the fish with the finished sauce. Garnish with the sliced green tops of the scallions. Enjoy!

      This great family recipe is thanks to Blue Apron Recipes at https://www.blueapron.com/recipes/sweet-spicy-barramundi-with-miso-glazed-bok-choy-jasmine-rice

        Seared Scallops With Garlic Basil Butter

        Seared scallops cook quickly — within 5 minutes — and are best when enjoyed straight-away. If you’re serving them with pasta, vegetables or rice, make sure they are ready before cooking the scallops. Basil adds a lovely sweetness to the butter sauce, but if it is not available, a few fresh thyme sprigs will do the trick.

        Prep Time

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


            •    12 large sea scallops, 1 1/4 to 1 1/2 pounds
            •    Salt and fresh ground black pepper
            •    2 tbsps oil, such as olive oil, avocado oil or grape seed oil
            •    1 1/2 tbsps butter
            •    2 garlic cloves, minced
            •    1 cup fresh basil leaves
            •    3 to 4 lemon slices
            •    2 tsps all-purpose flour (Optional)


        1. Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper.
        2. Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes.
        3. While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.
        4. Flip the scallops — if any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them.
        5. Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts. Cook another minute or two then take the pan off of the heat. Stir in the basil leaves and lemon slices. Serve.


            •    Do I need to use flour: If you don’t want to use the flour, it’s okay. It helps with even browning, and since some of the flour sticks to the bottom of the pan, it mixes with the butter, helping to thicken the garlic basil butter sauce. If you are gluten-free or don’t want to get out the flour, make sure the scallops are as dry as you can get them for the best chance at a good sear.

            •    Thawing frozen scallops: The easiest and safest way to thaw them is to place them in the refrigerator the night before you plan to cook them. For a quicker solution, you can add them to a sealed bag and put them in a large bowl under cold running water. Move the bag around the bowl every so often until the scallops have defrosted. Assume they will take half-an-hour, or so. Don’t let the water get into the bag.

        This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Seared-Scallops-With-Garlic-Basil-Butter-2599016#directions