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    Recipes — oven baked

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    Tandoori Salmon Portion, Spiced Rice and Cucumber Mint Salsa

    Salmon is such a versatile fish and spicing things up is a great way to get creative when you’re cooking it at home. This recipe is perfect for entertaining guests or even for a lazy night at home to warm things up!

    Prep Time

        •    Prep Time: 15 minutes
        •    Cook time: 8 minutes
        •    Yield: Serves 2


    Ingredients

        •    1/2 tsp salt
        •    1 tsp paprika
        •    1 tsp tumeric
        •    2 cloves garlic
        •    1/2 lime (juice)
        •    1 tbsp olive oil
        •    Tandoori marinade
        •    1 tsp ground ginger
        •    1 tbsp vegetable oil
        •    2 tsps cumin powder
        •    Cucumber mint salsa
        •    1 small tomato, diced
        •    2 tbsps mint, chopped
        •    1/2 cup natural yoghurt
        •    to taste salt and pepper
        •    1/4 tsp cayenne pepper
        •    2 Huon salmon portions
        •    1/2 small red onion, diced
        •    serveral nasturtium leaves (optional)
        •    1 lebanese cucumber, peeled and diced
        •    2 cups cooked spiced rice (rice cooked with Garam Masala)


    Method

    1. Pre-heat oven to 200°C.

    2. Combine the salsa ingredients, season and set aside.

    3. Combine all the tandoori ingredients in a blender and process until smooth. Marinade the salmon portions with this paste for at least 30 minutes in the refrigerator.

    4. Place the salmon portions onto an oiled oven-proof dish or onto a rack and bake at 200°C until just cooked.

    5. Present with the cucumber salsa, spiced rice and several nastursham leaves.



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

    Peking Duck Pizza

    Prep Time

        •    Prep Time: 10 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4

    Ingredients

        •    50g rocket leaves
        •    1 cup hoisin sauce
        •    2 x 200g bocconcini
        •    2 spring onions, thinly sliced
        •    4 luv-a-duck peking duck breasts
        •    4 (24cm) ready-made pizza bases

    Method

    1. Spread hoisin sauce over each pizza and top with torn bocconcini. Place Peking duck breast on a separate lined baking tray.
    2. Bake duck and pizza at 200°C for 13-15 minutes or until pizza is browned and duck has heated through.
    3. Remove pizza and duck from oven. Slice duck into thin slices and place on pizza. Top with spring onion and rocket leaves. Serve immediately.



    This great family recipe is thanks to Luv-A-Duck Recipes at http://www.luvaduck.com.au/recipes/view/peking-duck-pizza1/40/

    Crunchy, Crispy Fish Cakes

    Fish cakes are something we should all know how make well. Done properly, they're a winner every time. These fish cakes are crunchy on the outside with a soft centre filled with fragrance and flavour. The key is all in the basics – using quality ingredients, poaching the fish in well-seasoned water, and frying the cakes for long enough to make them crispy. The best fish to use is flathead, barramundi, mulloway, snapper or bream.

    Prep Time

        •    Prep and cook time: 1 hour
        •    Yield: Serves 4

    Ingredients

        •    1L water
        •    200g flour
        •    1 red onion
        •    4 garlic cloves
        •    2 tbsps olive oil
        •    5 eggs whisked
        •    salt and pepper
        •    500ml white wine
        •    oil for shallow frying
        •    600g quality breadcrumbs
        •    450g white barramundi fish
        •    50g cornichons, finely diced
        •    1 bunch dill, roughly chopped
        •    3 garlic cloves, finely chopped
        •    ¼ bunch parsley, finely chopped
        •    ½ bunch green onions, finely sliced
        •    1 long red chilli, deseeded and finely diced
        •    400g cooked chat potatoes, cut into 1cm pieces

    Method

    1. Cut the fish into strips. Add the water to a large saucepan and salt well – it should taste like the sea. Add the wine, half the red onion and one garlic clove and bring to a simmer. Add the fish and take the pan off the heat. Leave the fish to poach for five minutes, then remove, drain and add to a large mixing bowl.

    2. Chop the remaining half onion and garlic cloves finely. Add the olive oil to a medium-sized saucepan on a high heat, cook the onion, garlic and chilli until soft. Add the potato, remove from heat and transfer to the mixing bowl. Add the green onions, dill, fish, cornichons and parsley. Mix well, breaking the fish up, and season. Shape into eight equal-sized discs, about 8cm in diameter and 4cm thick.

    3. Put the flour, eggs and breadcrumbs into three separate trays or bowls. Season the flour well with salt and pepper, dust the fish cakes evenly on all sides in the flour, cover in egg mix and roll in the breadcrumbs. Place on a tray or plate ready for frying.

    4. Preheat oven to 180C. In the largest frying pan you have, add enough oil for shallow frying and on a high heat bring the oil to almost smoking point. Add the fish cakes, fry for a few minutes until the bottoms are golden then turn and fry the other other side until golden. Put on a baking tray and bake in the oven for five minutes. Serve immediately (optional with beurre blanc).

    TIP: When crumbing the fish cakes, work quickly, keeping one hand dry and one wet – left for the flour and breadcrumbs, right for the egg.



    This great family recipe is thanks to Good Food Recipes at https://www.goodfood.com.au/recipes/fish-cakes-20170531-gwhs6y

    Buffalo Wings with Blue Cheese Dip

    Prep Time

        •    Prep time: 30 minutes, plus chilling time
        •    Cook time: 35 minutes
        •    Yield: Serves 4


    Ingredients

    For the blue cheese dip:

        •    ¼ cup buttermilk
        •    ⅓ cup cour cream
        •    cup mayonnaise
        •    1 tsp fresh lemon juice
        •    1 tsp grated lemon zest
        •    2 ounces (about cup) mild blue cheese, crumbled
        •    kosher salt and freshly ground black pepper, to taste


    For the buffalo wings:

        •    1 tsp kosher salt
        •    1 tsp baking soda
        •    2 large egg whites
        •    3 tbsps unsalted butter
        •    canola oil, for oiling rack
        •    ½ cup Frank's red hot original
        •    kosher salt and black pepper, to taste
        •    2 pounds whole chicken wings, separated into two pieces
        •    assorted vegetables (such as carrots, celery and radishes)


    Method

    1. Make the blue cheese dip: Whisk together the blue cheese, buttermilk, sour cream, mayonnaise, lemon juice and zest. Season with salt and pepper. Make ahead: The dressing can be made 2 days before, then covered and chilled until ready to serve.

    2. Make the wings: Oil a wire rack set over a rimmed baking sheet. Place the egg whites, baking soda and salt in a mixing bowl and stir to disolve the baking soda and salt.

    3. Toss the wings in the egg white mixture. Remove the wings, allowing the excess egg to drip off, and transfer to the the wire rack. Refrigerate the wings uncovered overnight to dry out.

    4. Remove the wings from the fridge 30 minute before cooking.

    5. Preheat the oven to 450°. Place the wings, still on the wire rack, in the oven and bake for 20 minutes. Flip the wings and continue to bake for another 10 to 15 minutes until they are crisp and golden brown.

    6. Meanwhile, in a small saucepan over medium heat, add the butter and hot sauce and stir until the butter is melted and the sauce is warm, 2 minutes. Season with salt and pepper; set aside and keep warm.

    7. Remove the wings and toss them in the the sauce. Serve the wings hot with blue cheese dressing and vegetables.



    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/chefs_recipes/chefs_recipes/how-to-make-buffalo-wings-with-blue-cheese-dip

    Sausage & Spring Mash Pie

    Comfort food doesn't get much better than this

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 8

    Ingredients

        •    50g butter
        •    100ml milk
        •    300mlbeef stock
        •    2 tsps vegetable oil
        •    4 carrots, thickly sliced
        •    400ml full-bodied red wine
        •    2 tbsps caramelised red onion
        •    16 good-quality pork sausages
        •    ¼ - ½ savoy cabbage, shredded
        •    1 ½ kg potato, cut into large chunks
        •    2-3 thyme sprigs, plus extra to serve
        •    10 shallots, peeled and halved if large
        •    2 x 250g packs mushroom, halved or quartered
        •    1 tbsp Dijon mustard or wholegrain mustard (optional)

    Method

    1. Boil the potatoes in salted water for 15 mins, adding the cabbage for the final few mins of cooking. Drain, then allow to steam- dry for a few mins. Add the milk and butter to the pan, warm through, then mash into the potatoes and cabbage with plenty of seasoning. Stir in the mustard, if using.

    2. While the potatoes are cooking, heat a large, shallow flameproof dish or a large non-stick frying pan. Brown the sausages, shallots and carrots for about 5 mins until nicely golden and the shallots are starting to soften. The sausages should be almost cooked through; lift them out, then set aside. Tip off any excess fat released by the sausages.

    3. Heat oven to 200C/fan 180C/gas 6. Turn up the heat under the pan, tip in the thyme and mushrooms, then fry until golden, about 3 mins. Splash in the wine, then let it bubble and reduce by half. Add the stock and caramelised onions, then simmer until it has reduced a little to make a shiny gravy, and the carrots are cooked through. Season, then add the sausages to the gravy.

    4. Spoon the mixture into a baking dish or keep in the pan if it’s ovenproof. Top with the mashed potato, spooning it over in even dollops to prevent the gravy oozing up the sides. Can be made up to 1 day ahead and chilled. Bake, covered with foil, for 30 mins (or 45 mins from chilled), removing the foil for the final 10 mins to brown the mash. Sprinkle with a little thyme to serve.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/5888/sausage-and-spring-mash-pie