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    Sun-Dried Tomato Chicken

    This one-pan Sun-Dried Tomato Chicken is quick, easy, and tossed in an incredibly creamy and delicious sun-dried tomato sauce. Serve it with your favorite vegetables, grains, or pasta.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •    1/2 tsp salt
        •    3/4 cup water
        •    1/2 tsp pepper
        •    2 tbsps olive oil
        •    3 oz. sun-dried tomatoes
        •    1 tbsp fresh parsley to garnish
        •    1 cup half & half or heavy cream
        •    1 cup parmesan cheese shredded
        •    2 lbs. chicken thighs (skin-on, boneless)

    Method

    1. Place the sun-dried tomatoes and water in a blender or smoothie cup and process for 60-90 seconds, until it resembles tomato sauce.

    2. Heat the oil in a skillet over medium-high heat. Place the chicken in the skillet, skin side down. Cook for 5 minutes, until deep golden brown and crispy.

    3. Flip the chicken and fry for an additional 5 minutes. Reduce the heat to medium-low and remove the chicken from the skillet.

    4. To the same skillet, add the sun-dried tomato mixture. Cook for about 3-4 minutes. Add the cream, Parmesan cheese, salt, pepper, and red pepper flakes. Stir.

    5. Reduce the heat to low, so the sauce is simmering gently. Return the chicken to the skillet and cook it for an additional 10-15 minutes, until cooked through. Add a little water to the sauce, if needed. Garnish with freshly chopped parsley. Serve.



    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/sun-dried-tomato-chicken-recipe/

    Creamy Garlic Butter Tuscan Salmon

    Creamy Garlic Butter Tuscan Salmon is a restaurant quality Pan Seared salmon recipe in a delicious creamy sauce! Filled with garlic, sun dried tomatoes, spinach and parmesan cheese.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 tsps olive oil
        •    2 tbsps butter
        •    1 3/4 cups half and half
        •    Salt and pepper, to taste
        •    Salt and pepper, to season
        •    6 cloves garlic, finely diced
        •    1 small yellow onion, diced
        •    3 cups baby spinach leaves
        •    1 tbsp fresh parsley chopped
        •    1/3 cup dry white wine (optional)
        •    1/2 cup fresh grated Parmesan cheese
        •    4 salmon fillets, skin off (or trout or any white fish)
        •    5 ounces (150g) jarred sun dried tomato strips in oil, drained of oil
        •    1 tsp cornstarch (cornflour) mixed with 1 tbsp of water (optional)

    Method

    1. Heat the oil in a large skillet over medium-high heat. Season the salmon filets (or fish if using) on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside.

    2. Melt the butter in the remaining juices leftover in the pan. Add in the garlic and fry until fragrant (about one minute). Fry the onion in the butter. Pour in the white wine (if using), and allow to reduce down slightly. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours.

    3. Reduce heat to low heat, add the half and half (or heavy cream), and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.

    4. Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)

    5. Add the salmon back into the pan; sprinkle with the parsley, and spoon the sauce over each filet.

    6. Serve over pasta, rice or steamed veg.



    This great family recipe is thanks to Cafe Delites Recipes at https://cafedelites.com/creamy-garlic-butter-tuscan-salmon/

      Prawn Laksa

      Escape those Winter blues with this filling laksa, bursting with spicy flavours, vegetables and juicy prawns.

      Prep Time

          •    Prep and cook time: 20 minutes
          •    Yield: Serves 4

      Ingredients

          •    2 tbsps peanut oil
          •    200g rice vermicelli
          •    1/3 cup (80ml) lime juice
          •    1 tbsp grated palm sugar
          •    2 kaffir lime leaves, halved
          •    1/3 cup (100g) laksa paste
          •    3/4 cup (60g) bean sprouts
          •    3 cup (750ml) coconut milk
          •    250g cherry tomatoes, halved
          •    1/3 cup fresh coriander leaves
          •    4 tbsps fried shallots (optional)
          •    1 medium (130g) lebanese cucumber
          •    1 litre (4 cups) fish or vegetable stock
          •    12 large uncooked prawns, peeled, deveined, tails intact

      Method

      1. Heat oil in a large saucepan over a high heat. Cook prawns, in batches, stirring, until golden on both sides. Remove from pan.

      2. Reduce heat to medium. Add laksa paste, cook, stirring, 1 minute, or until fragrant. Add tomatoes, cook, stirring, 1 minute. Stir in lime juice, lime leaves, sugar, coconut milk and stock. Bring to a simmer.

      3. Place vermicelli in a heatproof bowl, cover with boiling water. Stand for 10 minutes. Drain.

      4. Meanwhile, cut cucumber into long thin strips. Divide noodles and prawns between 4 large bowls.

      5. Ladle the laksa mixture into the bowls. Top with the bean sprouts, coriander leaves, cucumber and shallots. Serve immediately.



      This great family recipe is thanks to Women's Weekly Food Recipes at https://www.womensweeklyfood.com.au/recipes/prawn-laksa-17932

      Creamy Sun-Dried Tomato Chicken

      Creamy Sun-Dried Tomato Chicken with spinach and basil is full of flavor and is perfect for busy weeknights. Best of all, cooks up in one pan in just 30 minutes with a delicious creamy garlic sauce.

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: 20 minutes
          •    Yield: Serves 6

      Ingredients

          •    fine sea salt, to taste
          •    3/4 cup heavy cream
          •    1 tsp Italian seasoning
          •    3 garlic cloves, minced
          •    2 tbsps grated parmesan
          •    1 tsp freshly chopped basil
          •    1/2 cup low sodium chicken broth
          •    freshly cracked black pepper, to taste
          •    1 cup loosely packed spinach, chopped
          •    2 tbsps butter, ghee or olive oil - divided
          •    1/2 cup drained sun-dried tomatoes, finely chopped
          •    6 boneless skinless chicken thighs or 4 chicken breasts

      Method

      1. Season chicken with salt and pepper.

      2. Heat a large skillet with 1 tablespoon butter over medium high heat. Add the chicken and sear on both sides, until brown and cooked through. About 7-8 minutes on each side for chicken thighs and 5-6 minutes on each side for chicken breasts. Remove chicken from the pan and set aside.

      3. Heat the remaining butter in the same pan and add garlic and Italian seasoning. Cook for 30 seconds until fragrant then stir in sun-dried tomatoes and cook for another minute. Add the heavy cream, chicken broth until smooth.

      4. Add the parmesan and allow sauce to simmer and thicken slightly. Add the spinach and chicken back to the pan and turn off the heat and leave until chicken is heated through and spinach is wilted.

      5. Serve with your favorite sides or over zucchini noodles or cauliflower rice.



      This great family recipe is thanks to Life Made Sweeter Recipes at https://lifemadesweeter.com/sun-dried-tomato-chicken/

      Barbequed Huon Salmon with Chilli Paste, Orange Sauce and Summer Tomato Salad

      The chilli paste and orange sauce in this dish go hand-in-hand with our salmon to create a simple showstopper. Beautiful for outdoor entertaining and just plain delicious.

      Prep Time

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

      Ingredients

          •    1 tsp salt flakes
          •    2 cups orange juice
          •    2 tbsps micro cress
          •    4 tbsps mirin seasoning
          •    1 tbsp extra virgin olive oil
          •    4 cardamom pods (bruised)
          •    2 tbsps unsalted butter (cubed)
          •    2 cups assorted baby tomatoes
          •    1 whole buffalo mozzarella (torn)
          •    1/2 cup pearl couscous (cooked)
          •    12 viola and sage flowers (optional)
          •    1 tbsp (40g) chilli paste in soya bean oil
          •    4 x 150g fresh Huon salmon portions (skin on)

      Method

      1. Combine in a small saucepan, the orange juice and cardamom pods. Bring to a boil and reduce to half a cup. Keep warm and whisk in the cubes of cold butter, set aside in a warm place until needed.
      2. Whisk together the chilli paste, mirin, olive oil and all but a pinch of salt. Coat the salmon portions with the mix and grill on a pre-heated bbq plate for 2 minutes. Turn over and grill for a further 3 minutes, keeping the centre moist and glossy.
      3. Smear the plate with two tablespoons of the sauce, top with a salmon portion and finish with the tomatoes, mozzarella, flowers (if available), cress and a scattering of salt flakes.



      This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/barbequed-huon-salmon-chilli-paste-orange-sauce-summer-tomato-salad/