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    Recipes — oven grill

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    Duck Pastrami

    Building on past pastrami success, I changed things up by using duck instead of beef. The salty, peppery, and luscious fat is something to lust over.

    Prep Time

        •    Prep and cook time: 3 day & 5 hours
        •    Yield: Serves 8-10


    Ingredients

    For the cure:

        •    3/4 tsp pink salt
        •    1/4 cup Kosher salt
        •    1/2 tsp ground ginger
        •    1/2 tsp ground cloves
        •    2 tsps ground coriander
        •    1/2 tsp granulated garlic
        •    2 tsps dark brown sugar
        •    1 tsp ground juniper berries
        •    2 tsps ground black pepper
        •    4 pounds skin-on boneless duck breast (about 4 large breasts each)


    For the rub:

        •    1/2 tsp granulated garlic
        •    2 tsps coarsely ground juniper berries
        •    3 tbsps coarsely ground black pepper
        •    1 1/2 tbsps coarsely ground coriander seed
        •    1-2 fist-size chunks of light smoking wood, such as apple or cherry


    Method

    1. For the Cure: in a small bowl, mix together salt, 2 teaspoons pepper, 2 teaspoons coriander, brown sugar, 1 teaspoon juniper berries, pink salt, ginger, garlic, and cloves. Coat duck breasts entirely with cure and place in a large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 72 hours, flipping bag twice a day.

    2. Remove duck breasts from bag and wash as much cure off as possible under cold running water. Place breasts in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels.

    3. For the Rub: mix together black pepper, coriander, juniper berries, and garlic powder in a small bowl. Coat duck breasts entirely with rub.

    4. Fire up smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature. When wood is ignited and producing smoke, place duck breasts in, skin side down, and smoke until an instant read thermometer registers 165°F when inserted into center of breasts, 1 1/2 - 2 hours.

    5. Remove from smoker and let rest for 10 minutes. Slice and serve immediately, or store in refrigerator up to a week, slicing and serving as needed. For best results, steam slices to reheat.



    This great family recipe is thanks to Serious Eats Recipes at https://www.seriouseats.com/recipes/2013/03/duck-pastrami-recipe.html

    Huon Salmon Pizza by Massimo Mele

    Growing up Massimo’s parents owned a popular Italian restaurant in Hobart and Massimo still spends a lot of time in the kitchen with his Mamma Maria whenever possible. Staying true to his heritage has served Massimo well over the years so when working together to create some new Huon Salmon recipes it made sense to stick to his roots and serve up some of his favourites with a Huon Salmon twist!

    Prep Time

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

    Ingredients

        •   200g Premium Cold Smoked Huon Salmon
        •   125g Ricotta
        •   20g Capers (drained)
        •   50ml Extra virgin olive oil
        •   100g Shredded mozzarella
        •   1/2 Red onions, peeled and finely sliced
        •   Polenta for dusting
        •   1/2 Lemon
        •   1/2 Bunch of chives
        •   DOUGH
        •   14g Dry Yeast
        •   25g Salt
        •   600ml Warm Water
        •   900g 00 Flour (strong/pasta/pizza flour) extra virgin olive oil

    Method

    1. Mix yeast and water and set aside for 15 minutes or until the mix is frothy. Remember that yeast is a living thing so it needs to be treated with care.
      If your mix does not bubble up and go crazy, your yeast is old or your water is too cold (or even too hot)!



    2. Sieve flour and salt into a mixing bowl, add honey and start to mix through the flour. Add water and yeast mix to the flour while mixing, but only a little bit at a time.

      TIP: A little tip when making pizza at home is to turn the heating up inside just a little if its cold outside. In summer it won't be an issue, but the biggest tip I'll give you is to try and control the temperature as much as possible!


    3. If you're using a machine mixer, work the dough for 6-7 minutes. If using your hands (which I recommend) then 10-12 minutes of kneading the dough will be perfect.

      TIP: When kneading the dough treat it like a firm massage. This will work the gluten. Rest the dough for two hours on the kitchen bench so it can double in size. You will need to knead it again for a minute or so.


    4. Oil two large oven trays and split your dough into two. Dust the trays with the polenta.
      You will need to now push the dough into the edges of the tray and adjust the pizza accordingly.
      Now you're ready for the really fun bit–the toppings!


    5. Preheat your oven to the hottest setting while you sort out your toppings.


    6. Begin by spreading ricotta onto the rolled out pizza base.

      TIP: If the ricotta is too firm, add a little bit of milk to make it easier to work with. Now place your sliced red onions around the pizza, add the capers and shredded mozzarella. Place pizza(s) into the hot oven and cook for 10 minutes.


    7. Once your pizza is beginning to become golden-brown, remove from pizza tray and finish cooking on oven grills for a further five minutes. This allows moisture to be removed from the centre of your pizza.


    8. Finally, take the pizza out of the oven and place your Cold Smoked Huon Salmon on the pizza and mix olive oil and lemon juice with chopped chives and scatter on the pizza. Season with cracked pepper to finish, and more ricotta on top if you wish!



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

        Greek-Style Leg of Lamb

        Prep Time

            •    Prep time: 30 minutes
            •    Cook time: 5 hours and 45 minutes
            •    Yield: Serves 4

        Ingredients

            •   1/4 cup extra-virgin olive oil
            •   1/2 onion, coarsely chopped
            •   1 garlic clove
            •   2 dill sprigs
            •   2 tbsps fresh lemon juice
            •   1 tbsp finely grated lemon zest
            •   1/2 teaspoon dried oregano
            •   2 pounds boneless leg of lamb, in one piece
            •   Salt and freshly ground pepper

        Method: In a blender, puree the oil, onion, garlic, dill, lemon juice, zest and oregano. In a baking dish, pour the marinade over the lamb and turn to coat. Refrigerate for at least 4 hours. Remove from the refrigerator 1 hour before cooking. Light a grill. Scrape off the marinade and season the lamb with salt and pepper. Grill over moderate heat for 28 minutes, turning once, until medium-rare. Transfer to a surface and let rest for 10 minutes. Slice the lamb against the grain and serve.



        This great family recipe is thanks to FOOD&WINE Recipes at https://www.foodandwine.com/recipes/greek-style-leg-of-lamb

        Grilled Lamb Chops with Roasted Garlic

        Prep Time

            •    Prep time: 30 minutes
            •    Cook time: 1 hour
            •    Yield: Serves 4

        Ingredients

            •   1/4 cup extra-virgin olive oil, plus more for drizzling
            •   4 thyme sprigs
            •   1 garlic clove, minced, plus 2 heads of garlic, halved crosswise
            •   2 teaspoons chopped rosemary leaves
            •   1/4 teaspoon ground cumin
            •   8 lamb loin chops
            •   Salt and freshly ground black pepper
            •   White bean puree, for serving

        Method

        1. In a large, shallow dish, combine the 1/4 cup of olive oil with the thyme, minced garlic, rosemary and cumin. Add the lamb chops and turn to coat with the marinade. Refrigerate overnight.
        2. Preheat the oven to 350°. Set the halved heads of garlic cut side up on a large sheet of foil and drizzle with oil. Wrap the garlic in the foil and roast for 1 hour, until tender.
        3. Light a grill. Remove the chops from the marinade; discard the thyme and scrape off the garlic. Season the chops with salt and pepper and grill over moderate heat until lightly charred and medium-rare, 5 minutes per side. Serve the chops with the roasted garlic and White Bean Puree.



        This great family recipe is thanks to Food and Wine Recipes at https://www.foodandwine.com/recipes/grilled-lamb-chops-with-roasted-garlic

        Sausage, Roasted Veg & Puy Lentil One Pot

        This one-pot wonder delivers three of your five-a-day and makes a fuss-free dinner solution on a busy day. With sausages, lentils and veg, it's filling too

        Prep Time

            •    Prep time: 5 minutes
            •    Cook time: 45 minutes
            •    Yield: Serves 4

        Ingredients

            •   8 sausages
            •   2 x 400g packs ready-to-roast vegetables
            •   3 garlic cloves, bashed in their skins
            •   2 tbsp olive oil
            •   1 tsp smoked paprika
            •   2 x 250g pouches Puy lentils
            •   1 ½ tbsp sherry or red wine vinegar
            •   1 small pack parsley, roughly chopped

        Method

        1. Heat grill to high. Put the sausages in a large roasting tin and grill for 8-10 mins until browning, then switch the oven on to 200C/180C fan/gas 6. Remove the tin from the oven and add the vegetables and garlic, then drizzle over the oil and toss in the paprika and some seasoning.
        2. Roast for 30-35 mins more until the sausages and veg are mostly tender, then stir through the lentils and vinegar. Return to the oven for 5 mins until everything is heated through. Squeeze the garlic cloves out of their skins and stir the garlic into the lentils, then season to taste, stir through the parsley and serve.



        This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/sausage-roasted-veg-puy-lentil-one-pot