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    Recipes — online butcher

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    Huon Salmon Caesar Salad

    It may be cold but if you’re craving a salad, this twist on the old favourite makes a satisfying lunch or weeknight dinner.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


        •   300g Huon Wood Roasted Salmon (served at room temperature)
        •   2 Thick slices of sourdough bread, cut into 2cm cubes
        •   2 Tbsp Olive Oil
        •   2 Baby cos lettuce, leaves seperated
        •   1/2 Cup Caesar dressing, premade or try the recipe below

        •   1/4 Cup Parmesan, grated
        •   1 Lemon


    1. Drizzle the bread with the oil, season and toss to coat.
    2. Heat a non-stick frypan over a medium-high heat. Fry the bread for 3-5 minutes, turning often, until crisp and golden, set aside.
    3. Arrange the lettuce leaves on a serving platter, drizzle the dressing over the top, reserving a little for serving.
    4. Top with the Huon salmon then scatter over the croutons. Finely grate over the zest from the lemon over the top, then sprinkle the grated parmesan, season with pepper and serve with remaining dressing on this side.

    Easy Caesar Salad Dressing: If you’ve time to make this ahead it’s worth letting it sit for 30 minutes or so to allow the flavours to develop.

        •   1 cup crème fraiche
        •   2 tbs lemon juice
        •   1 tsp Dijon mustard
        •   1 anchovy, crushed (optional)
        •   1 tsp Worcestershire sauce
        •   1 small clove garlic, crushed
        •   1/2 cup parmesan, finely grated
        •   Salt and freshly ground pepper

    * In a large bowl, whisk all ingredients until combined. Taste and check the seasoning be generous with the pepper. It will be a bit runny but will thicken up as it sits. Keeps well in the fridge for up to a week.

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

      Chilean Sea Bass with Peanuts and Herbs

      If the idea of cooking skin-on fish makes you nervous, do this in an ovenproof nonstick pan. The skin won't get quite as crispy, but you won't have to worry about it sticking.

      Prep Time

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


          •   2 tablespoons fresh lime juice
          •   1 tablespoon fish sauce (such as nam pla or nuoc nam)
          •   1 teaspoon sugar
          •   4 tablespoons vegetable oil, divided
          •   4 6-oz. skin-on Chilean sea bass or halibut fillets
          •   Kosher salt
          •   2 medium shallots, thinly sliced into rings
          •   1 1" piece ginger, peeled, finely julienned
          •   2 scallions, thinly sliced
          •   2 small green Thai chiles or ½ jalapeño, thinly sliced into rounds, seeds removed
          •   2 cloves garlic, finely chopped
          •   ¼ cup chopped fresh mint, basil, and/or cilantro
          •   2 tablespoons chopped unsalted, dry-roasted peanuts
          •   2 tablespoons chopped fresh dill


      1. Preheat oven to 350°. Whisk lime juice, fish sauce, sugar, and 2 Tbsp. water in a small bowl until sugar is dissolved. Set lime juice mixture aside.
      2. Heat 2 Tbsp. oil in a large ovenproof skillet over medium-high heat. Season fish with salt and cook, skin side down, until skin is golden brown and crisp, 5–8 minutes. Transfer skillet to oven and roast until fish is just opaque in the center, 5–10 minutes longer, depending on thickness. Transfer fish to a plate.
      3. While fish is roasting, heat remaining 2 Tbsp. oil in another large skillet over medium-high heat. Add shallots, ginger, scallions, and chiles and cook, stirring often, until beginning to brown, about 3 minutes. Add garlic and cook, stirring, until golden brown, about 30 seconds. Add reserved lime juice mixture to skillet and cook, stirring, until slightly reduced, about 1 minute. Remove from heat and mix in herbs and peanuts. Serve fish topped with sauce and dill.

      This great family recipe is thanks to Bon Appetit Recipes at https://www.bonappetit.com/recipe/chilean-sea-bass-with-peanuts-and-herbs

      Bow Tie Pasta with Sausage and Sweet Peppers

      Yummy dish that is super fast to put together. My husband loves this dish! This is great with a tossed salad! Enjoy!

      Prep Time

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


          •   1 pound Italian sausage, cut into 1/2 inch pieces
          •   2 green bell peppers, chopped
          •   8 ounces farfalle pasta
          •   1/2 cup beef broth
          •   1/4 teaspoon ground black pepper


      1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
      2. While pasta is cooking, cook sausage and peppers in large skillet over medium heat until sausage is brown and juices run clear. Drain sausage mixture and return it to the pan. Pour in the broth, season with black pepper and bring to a boil.
      3. Toss pasta with sausage sauce and serve.

      This great family recipe is thanks to allrecipes Recipes at https://www.allrecipes.com/recipe/19908/bow-tie-pasta-with-sausage-and-sweet-peppers/?internalSource=hub%20recipe&referringId=16546&referringContentType=recipe%20hub&clickId=cardslot%2014

      Scallops and Sauce, Garlic Cream

      Prep Time

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

      Fish Topper: Use Garlic Cream Scallops & Sauce to top salmon, filet of sole, cod, or haddock.

      Cheese: Finish with a spoonful or two of shredded Parmigiano Reggiano to create an Alfredo, or 2 tablespoons of shredded Jarlsburg to make a Mornay sauce.

      Mushrooms: Sauté a few mushrooms, then add Scallops & Sauce for the perfect Mushroom Garlic Cream Sauce.

      Steak Topper: Finish on a steak and add a tablespoon of demi-glaze along with a teaspoon of peppercorns.

      Pesto: Add a couple spoonfuls of pesto for an interesting twist.

      Bacon: Adding a couple tablespoons of crispy bacon makes a deliciously simple Carbonara sauce.

      Risotto: Pair with a pesto, pea, or asparagus risotto.

      Peppers: Julienne & sauté a few red and green peppers, adding a pinch of cheese to make an à la King.

      Tomato: A spoonful of any tomato sauce along with a pinch of fresh diced tomatoes creates a Rose sauce.

      This great family recipe is thanks to Clearwater Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/scallops-and-sauce-cooking-instructions-and-applic/scallops-and-sauce-garlic-cream-uses-and-applicati/

      Spicy Meatballs

      These are great to make with the kids. Teach them about handling raw meat and using different flavours

      Prep Time

          •    Prep time: 15 minutes
          •    Cook time: 25 minutes
          •    Yield: Serves 6


          •   500g minced chicken turkey, lamb, beef or pork
          •   1 medium onion
          •   2 garlic cloves, crushed or chopped
          •   2 tsp mild or medium curry powder
          •   2 tsp ground cumin
          •   1 tsp garam masala
          •   ½ tsp paprika or cayenne pepper
          •   2 tbsp fresh coriander, chopped
          •   1 egg, beaten
          •   50g fresh breadcrumb
          •   1 tbsp olive oil


      1. Heat oven to 180C/fan 160C/gas 4.
      2. Put the mince into the mixing bowl. Add the onions, garlic, curry powder, cumin, garam masala, paprika or cayenne pepper and coriander, then mix well. By adding these spices, you’ll get a delicious flavour without having to add any salt.
      3. Add the beaten egg and breadcrumbs, then mix again.
      4. Divide the meat mixture into 15-18 evensized pieces and shape into balls (they should be about the size of a walnut). Always wash your hands thoroughly after handling raw meat so you don’t transfer any germs that may be on the meat to other food or equipment.
      5. Heat the oil in the frying pan over a medium heat and add the meatballs using a spoon. Cook them for 5 mins, turning until golden brown. Remove from the pan and place them on to the tray. Bake in the oven for 15-20 mins.
      6. Remove from the oven. Remember to use oven gloves! Allow to cool slightly and serve with a fresh, crisp green salad, some pitta bread and tomato salsa.

      This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/3428/spicy-meatballs