• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Check Out Continue Shopping

    Recipes — oven baked

    Blog Menu

    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/

      Spicy Asian Chicken Wing Marinade

      A good marinade can make your chicken wings absolutely impossible to put down. This sauce is spicy, sweet, and garlicky. It's the perfect combination to keep you reaching for more. The best part, though, is how caramelized and sticky they get in the oven.

      Prep Time

          •    Prep time: 15 minutes
          •    Cook time: 3 hours & 5 minutes
          •    Yield: Serves 4


          •    1/3 c. extra-virgin olive oil
          •    1/3 c. low-sodium soy sauce
          •    1/4 c. honey
          •    1/4 c. chili garlic sauce
          •    Juice of 1 lime
          •    4
      cloves garlic, minced
          •    1 tbsp. freshly minced ginger
          •    2 lb. chicken wings


      1. In a large bowl, whisk together oil, soy sauce, honey, chili garlic sauce, lime juice, garlic, and ginger. Set aside ½ cup of mixture. Add chicken wings to remaining marinade and toss to coat. Cover and refrigerate for 2 hours.
      2. Preheat oven to 400° and place a wire rack over a baking sheet. Remove wings from marinade and place on wire rack. Bake until golden and crispy, 50 to 60 minutes, flipping wings halfway through.
      3. In a small saucepan over medium heat, add reserved marinade. Bring to a boil, then reduce heat and let simmer until thickened, 10 minutes.
      4. Turn oven to broil. Brush sauce over wings and broil until caramelized, 2 to 3 minutes.

      This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/a25920956/chicken-wing-marinade-recipe/

      Best Sausage Balls

      There’s a universal attachment to these and the holidays. Everyone starts by rolling their eyes at the idea of them and then proceeds to eat at least 5.

      Prep Time

          •    Prep time: 15 minutes
          •    Cook time: 20 minutes
          •    Yield: Serves 4


          •    1 3/4 cups (about 7 1/2 oz.) all-purpose flour
          •    2 tsps baking powder
          •    1 1/2 tsps kosher salt
          •    1 tsp granulated sugar
          •    1 (1-lb.) pkg. hot or mild ground pork sausage
          •    1 pound sharp Cheddar cheese, shredded (about 4 cups)


      1. Preheat oven to 400ºF. Whisk together flour, baking powder, salt, and sugar in a large bowl. Add sausage and cheese, and mix gently by hand to combine, just until flour is incorporated.

      2. Pinch off pieces of the sausage mixture, about 1 1/2 tablespoons each, and roll between your hands to form a mostly smooth ball. Place 1 inch apart on parchment paper-lined rimmed baking sheets. Bake in preheated oven until golden brown and cooked through, about 15 minutes, rotating pans top to bottom halfway through cook time. Place pans on wire racks, and cool 5 minutes. Serve warm.

      This great family recipe is thanks to myrecipes Recipes at https://www.myrecipes.com/recipe/best-sausage-balls

      Easy Crispy Baked Chicken Thighs

      Easy Crispy Baked Chicken Thighs – The best oven baked chicken thighs are crispy on the outside and tender and juicy on the inside. This easy one pan recipe is made with just a few ingredients. These easy baked chicken thighs are perfectly seasoned and perfectly crispy!

      Make these crispy baked chicken thighs once and your family will be asking you to make them again and again. They are that good! Baked chicken is a favorite for quick and easy dinners and baked chicken thighs are a delicious and often overlooked option. Out of all of the recipes for chicken thighs that I’ve tried, this is my favorite!

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: 35 minutes
          •    Yield: Serves 6


          •    3 pounds skin-on bone-in chicken thighs about 8
          •    2 tbsps olive oil

      Rub Ingredients:

          •    3 tsps dried Italian seasoning
          •    2 tsps paprika
          •    2 tsps garlic powder
          •    2 tsps onion powder
          •    1 tsp coarse Kosher salt or 1/2 tsp table salt
          •    ½ tsp pepper


      1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil or parchment paper.

      2. In a small bowl, whisk together the rub ingredients until well combined.

      3. Pat the chicken thighs dry and place them on the baking sheet.

      4. Rub both sides of the chicken with olive oil. Rub the spice mixture over the chicken, rubbing it on both sides of the chicken. Try to rub some of the rub underneath the skin as well as on top of the skin for the most flavorful chicken.

      5. Bake in the preheated oven, without moving or turning, until the internal temperature of the thickest part of the chicken (not touching the bone) reaches at least 165 degrees F. This will take about 30-45 minutes, depending on the size of your chicken thighs.

      6. Let the chicken rest for 5 minutes on the pan before serving.

      NOTES: Boneless, skinless chicken thighs will take about 10 minutes less to bake.

      This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Easy-Crispy-Baked-Chicken-Thighs-2556648#directions

      Baked Huon Salmon with Pistachio Crust

      Scott Gooding has done all the work here – you just choose what you’d like to serve it with! Boiled new season potatoes, a simple salad or roasted vegies. This is a dish to take you right through the year!

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 20 minutes
          •    Yield: Serves 4-6


          •    1 Full side of Huon Salmon
          •    2 Fronds of fennel bulbs
          •    1/4 Bunch of Dill
          •    2 Pistachios - Handfulls
          •    2-3 Tbsp Olive Oil
          •    1 Lemon zest
          •    Sea salt

          •    Black pepper


      1. Pre-heat oven to 180 degrees.
        Lay side of Huon Salmon on some baking paper in a baking tray. Add nuts, dill, lemon zest and fennel fronds in a blender or bar-mix and process on a low speed.
      2. Oil should start to leech from nuts after 20 seconds or so. Add more oil until the mixture holds together.
        Spread the nut mixture over one side of the fish ensuring its spread evenly.
        Season and pop in the oven for 20 minutes (times may vary according to size of the salmon). Remove from the oven and allow to rest for 5 minutes.

      This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/baked-huon-salmon-w-pistachio-crust/