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    Recipes — oven baked

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    Barramundi with Lemon and Garlic

    The quickest, simplest and sometimes best way to prepare fish fillets. You can bake it or even barbecue it. Tastes great either way!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •   4 fillets tilapia or other white fish
        •   3 tablespoons fresh lemon juice
        •   1 tablespoon butter, melted
        •   1 clove garlic, finely chopped
        •   1 teaspoon dried parsley flakes
        •   1 dash pepper to taste


    1. Preheat oven to 190 degrees C. Spray a baking dish with non-stick cooking spray.
    2. Rinse fish fillets under cool water and pat dry with paper towels.
    3. Place fillets in baking dish. Pour lemon juice over fillets then drizzle butter on top. Sprinkle with garlic, parsley and pepper.
    4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

    This great family recipe is thanks to All Recipes Recipes at http://allrecipes.com.au/recipe/18953/white-fish-with-lemon-and-garlic.aspx

    Baked Fillet of Huon Atlantic Salmon with a Pastrami Rub

    This recipe from Terry Clark at Monty’s on Montpelier will give you and your friends a whole new flavour experience. The combination of brining, baking and the salty rub will leave you all wanting more and with it’s dark and moody colours provide a great centrepiece for the dinner table.

    Prep Time

        •    Prep time: 24 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 10


        •   1 trimmed Huon Atlantic Salmon fillet, skin on, pin-bones removed
        •   For the brine
        •   3lt water
        •   70g salt
        •   70g raw sugar
        •   25ml white wine vinegar
        •   3 cloves garlic, peeled and crushed
        •   4 bay leaves
        •   4 sprigs thyme
        •   4 sprigs rosemary
        •   20 black peppercorns, crushed
        •   10 juniper berries, crushed
        •   1 orange, juiced
        •   For the pastrami rub
        •   10g sea salt flakes
        •   10g raw sugar
        •   2g ground ginger
        •   3g black peppercorns
        •   2g allspice
        •   6g coriander seeds
        •   3g chilli flakes
        •   2g garlic paste


    1. Bring the water with all the ingredients to the boil.
    2. Remove the brine from the heat and chill it in a refrigerator to below 4°C.
    3. Submerge the fillet of salmon in the cold brine for 24 hours in the refrigerator.
    4. Preheat your oven to 170 °C. Place an oven proof bowl half filled with water in the oven on the bottom rack, to moisten the air.
    5. Remove your salmon from the brine and pat dry with kitchen towel.
    6. Grind all the dry spice ingredients together to a coarse powder using a pestle & mortar or a spice grinder, then mix in your garlic paste.
    7. Brush the exposed flesh side of the salmon with Dijon mustard.
    8. Rub the pastrami spice mix in a fine even layer over the mustard coating the entire fillet.
    9. Cook the salmon on a baking tray, skin side down on a layer of greased parchment paper for 15 minutes.
    10. Remove the salmon from the oven and allow about 10 minutes to rest before serving.
    11. Transfer the salmon to a platter and shred the salmon into large chunks with a fork and serve with sliced rye bread or toasted sour dough, fermented red cabbage, pickled onions & watercress mayonnaise.

    12. Fermented Red Cabbage:
      1 Red cabbage, dark outer leaves removed
      1 Tablespoon sea salt (crushed)
      5g Juniper berries (crushed)
      1 Tablespoon caraway seeds (crushed)

      Cut the cabbage into quarters, remove the centre core and slice the inner leaves horizontally as fine as possible. In a large bowl, toss the shredded cabbage with the salt, cover the bowl with cling film and let it sit for about two hours.

      Mix in the juniper berries and caraway seeds, then place everything including any liquid at the bottom of the bowl into a fermenting vessel (a sterilized jar or bucket).

      Use your fist to press down on the cabbage hard, squeezing as much liquid out of the leaves as possible. Repeat the process a few more times over the next hour or so in order to get the liquid level up high enough to cover the cabbage completely. This provides an anaerobic environment where the fermentation can take place.

      If you can’t get the liquid level up high enough, add some filtered mineral water to cover the cabbage by at least 1cm and mix the water through the cabbage.

      Place a weight on top by using a clear plastic bag filled halfway with water and tied near the top, allowing the bag to remain loose.

      You can place that loose bag of water into your fermenting vessel, as it settles it’ll take the shape of the jar or bucket. This way a seal is made around the edge to keep oxygen and other potential contaminants out. Now let it sit at room temperature for about two weeks.

      Once it gets a nice tangy flavour, store the fermented cabbage in the refrigerator in sealed jars.

    13. Watercress Mayonnaise:
      150g home made mayonnaise or good quality whole egg mayonnaise
      75g picked watercress leaves
      15g freshly grated horseradish or good quality creamed horseradish
      ½ lemon, juiced
      Salt to taste

      Blend the mayonnaise, watercress, horseradish, lemon juice together.

      Season to taste.

    14. Pickled Onions:
      1kg x pickling onions, peeled
      1lt x water
      200g x salt

      Boil the water and salt, whilst hot, pour the salted water over the peeled onions, place a weight on the onions to submerge them and leave them covered with cling film at room temperature for two days.

      500ml white wine vinegar
      500ml water
      300g sugar
      1 cinnamon stick
      5 bay leaves
      4 star anise
      10 crushed peppercorns
      10 crushed coriander seeds
      10 crushed juniper berries

      Drain onions and wash of salt.

      Boil all ingredients together, then pour hot liquid over onions, allow pickling for a minimum of three weeks.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/baked-fillet-huon-atlantic-salmon-pastrami-rub/

    Baked Chicken Breasts Stuffed with Sage-Pecan Pesto and Feta

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 4


        •   4 boneless, skinless chicken breasts
        •   1/4 cup Sage-Pecan Pesto (you could make this with purchased basil pesto if you don't have fresh sage)
        •   1/4 cup crumbled feta (packed)
        •   1/4 cup Almond Meal (can also use bread crumbs)
        •   1/4 cup parmesan cheese
        •   2 eggs, beaten


    1. Preheat oven to 350F. Spray a flat roasting pan with olive oil or nonstick spray. Trim all visible fat and tendons from chicken breasts, then put each chicken piece inside heavy plastic bag and pound with meal mallet until the chicken is 1/4 inch thick. (Don't worry if there are some ragged edges, you can tuck them in.) Lay chicken skin side down on cutting board.
    2. Put crumbled Feta and pesto in a small bowl and mix together with a fork. Divide pesto mixture evenly among four chicken breasts, then use a spoon to spread it over the chicken, not going completely to the edge or the stuffing will leak out. Roll up each chicken breast, starting with the smallest end and tucking in any ragged edges, then secure each piece with two toothpicks.
      Put beaten egg in one bowl and combine almond meal and parmesan in another. Dip each chicken piece first in egg, then in almond/parmesan mixture, turning over several times so chicken is well-coated.
    3. Place chicken pieces in baking pan and cook until chicken feels firm but not hard to the touch (about 40 minutes, but start checking a little sooner.) If desired, put chicken under the broiler for 3-4 minutes to brown the top. (I did broil the top a bit.) Serve hot.

    This great family recipe is thanks to Kick Hunger Recipes at http://kickhunger.blogspot.com/2015/08/how-to-baked-chicken-breasts-stuffed.html

    Crispy Skin Barramundi

    Curtis Stone's delicious crispy skin barramundi with seasonal roasted potatoes, green beans, navel orange and warm citrus vinaigrette.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •   4 barramundi fillets, 170g each, skin on
        •   1 tablespoon olive oil
        •   6 brushed potatoes, peeled and each cut into 4 uneven shaped pieces
        •   3 tablespoons olive oil, divided
        •   1 tablespoon parsley leaves, finely chopped
        •   400g green beans, ends trimmed
        •   1 ripe navel orange, segments only, divided
        •   3 tablespoons olive oil
        •   1/2 teaspoon coriander seeds, coarsely crushed with a mortar and pestle
        •   2 tablespoons freshly squeezed orange juice
        •   1 tablespoon fresh whole coriander leaves


    1. Preheat oven to 220°C with a baking tray inside and bring a large pot of salted water to the boil.
    2. Toss the potatoes with 2 tablespoons of oil in a large mixing bowl and season with salt and pepper. Bake in a single layer for 15 minutes in the pre-heated baking tray. Turn and bake for another 10-15 minutes until golden brown and easily pierced with a fork. Remove and sprinkle with parsley.
    3. Boil the green beans for 3-4 minutes or until tender but still crisp. Remove from water and place on a tray to cool slightly.
    4. For the vinaigrette, heat 3 tablespoons of oil with crushed coriander seeds in a small saucepan over medium heat for 5 minutes or until fragrant. Remove from heat. Strain the oil and discard the seeds. In a mixing bowl, slowly whisk the oil into the orange juice. Season with salt and pepper, stir in the coriander leaves and add 2 roughly chopped orange segments.
    5. Meanwhile, pat dry the barramundi fillets with a paper towel. Gently score the skin with a sharp knife, making small parallel cuts that slightly penetrate the skin, but not the flesh. Season each side. Heat 1 tablespoon of oil in a large non-stick frying pan over a medium-low heat. Place the fillets skin side down into the pan, turn up the heat to medium-high and cook for 2-3 minutes or until the skin is golden brown.
    6. Turn the fillets and cook for another 1-2 minutes, or until just cooked through. Remove from the pan to rest for 1 minute.
    7. Heat the remaining 1 tablespoon of oil in a separate medium frying pan and cook the green beans over a medium heat for 3-4 minutes. Gently toss in remaining orange segments and season to taste. Remove from the heat.
    8. Arrange the barramundi, potatoes and green beans on 4 plates, drizzling vinaigrette over and around the fish. Serve.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/crispy-skin-barramundi/56359da2-07bb-4c6d-a251-685a06c1f008

      Cheesy Garlic and Herbed Lamb Pull-apart Bread

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 30 minutes
          •    Yield: Depends on how many people need to be served


          •   Known in some countries as “monkey bread,” this savory loaf is a fun meal. Pull off chunks of golden dough flavored with ground Australian lamb, gooey cheese and lots of fresh herbs. Don’t forget the napkins.

          •   Portion size: 1 cup

      All purpose lamb rub:

          •   1/2 cup toasted cumin seeds
          •   1 tbsp toasted caraway seeds
          •   2 tbsps toasted yellow mustard seeds
          •   2 tbsps toasted black peppercorns
          •   2 tbsps granulated garlic
          •   2 tbsps granulated onion
          •   1 tbsp dried sage
          •   1 tbsp ground thyme
          •   2 tbsps curry powder
          •   1/2 cup kosher salt
          •   1 cup packed dark brown sugar
          •   1 tbsp granulated sugar

      Pull-apart Bread:

          •   2 tbsps melted, unsalted butter
          •   1 pound Australian ground lamb
          •   1 tbsp all-purpose lamb rub or other spice rub for lamb
          •   One 16.3 ounce can refrigerated buttermilk biscuit dough, each biscuit quartered
          •   1 cup shredded mozzarella cheese
          •   1 cup shredded mild cheddar cheese
          •   1/4 cup grated parmesan cheese
          •   2 tbsps chopped fresh rosemary leaves
          •   2 tbsps chopped fresh thyme leaves
          •   2 tbsps chopped fresh parsley leaves


      For the Spice Rub: In a blender or food processor, combine the cumin, caraway, mustard, and peppercorns and process to a medium-fine coarseness. Combine the remaining ingredients in a separate bowl and add the ground spices. Break up any additional clumps and mix well. Store in an airtight container, in a cool, dry place, such as your cupboard.

      For the Bread: Preheat the oven to 350 degrees F. In a large skillet over HIGH heat, add the butter and lamb. Cook until the lamb is browned, about 7 minutes. Drain off the excess fat and let the meat cool. In a large bowl, combine the remaining ingredients with the cooled lamb, and toss well to coat. Using one biscuit quarter at a time, press the meat, cheese, and herb mixture into the dough to make a ball and arrange it neatly in a greased 12-inch skillet or baking pan. Top the dough balls with in any remaining meat, cheese and herb mixture. Bake for 15 to 20 minutes, or until the bread is golden and bubbly. Invert onto a large plate and serve immediately.

      This great family recipe is thanks to True Aussie Beef and Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/holiday-recipes/cheesy-garlic-and-herbed-lamb-pull-apart-bread/