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    Recipes — oven grill

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    Grilled Lamb Chops with Roasted Garlic

    Prep Time

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


        •   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


    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


        •   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


    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

    Teriyaki Chicken Foil Packets

    Summer is all about easy meals with minimal clean-up and foil packet dinners are just the solution. These Teriyaki Chicken Foil Packets are a complete meal that require hardly any effort! The great thing is that you can toss them on the grill while you’re camping or cook them in the oven on a busy weeknight.

    These Teriyaki Chicken Foil Packets are the perfect easy campfire or weeknight meal. Best of all, they are filled with a sweet and savory Asian glazed chicken, broccoli, edamame, green beans, pineapple and bell peppers. Throw them on the grill or in the oven to cook and serve with some rice or your favorite side dish.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •   Heavy Duty Foil plus parchment paper if preferred

    For the Foil Packets:

        •   4 boneless skinless chicken breasts pounded to even thickness
        •   1 tablespoon olive oil
        •   salt and pepper to taste
        •   1 cup broccoli florets
        •   1/2 cup green beans
        •   1/2 red bell pepper chopped
        •   1/4 cup pineapple chunks optional
        •   1 cup edamame beans defrosted (optional)
        •   3/4 - 1 cup teriyaki sauce homemade recipe below or your favorite store-bought

    For Meal Prep:

        •   Your favorite side: quinoa rice or potatoes
        •   For the Homemade Teriyaki Sauce
        •   ¼ cups low sodium soy sauce
        •   4-5 tablespoons honey depending on how sweet you like it
        •   4 tablespoons rice wine vinegar
        •   1½ teaspoons sesame oil plus more for drizzling on vegetables
        •   3 garlic cloves minced
        •   ¾ teaspoon grated or ground ginger
        •   1 tablespoon cornstarch
        •   3 tablespoons water
        •   Salt and black pepper to taste


    1. Preheat grill to medium-high heat or the oven to 425 degrees F.
    2. Cut four 18 x 12 inch squares of foil* and lay out on a flat surface.
    3. If making the Homemade Teriyaki Sauce: In a saucepan over medium heat, whisk together soy sauce, honey, vinegar, sesame oil, garlic, ginger, cornstarch and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.
    4. Place one chicken breast in the middle of each piece of foil and divide the vegetables evenly into each packet, arranging them around the chicken.
    5. Drizzle the chicken and vegetables with olive oil and season with salt and pepper to taste.
    6. Brush teriyaki sauce on both sides of the chicken and vegetables - reserving enough for later.
    7. Fold the foil over the chicken and seal to close off the packets
    8. If cooking on the grill: Place foil packets onto grill and grill for 7-8 minutes, then flip over and grill for an additional 6-8 minutes (depending on the thickness of the chicken) or until chicken is cooked through.
    9. Remove from the grill and carefully open the foil packets.
    10. If cooking in the oven: Place foil packets on a baking sheet and cook for 25-30 minutes (or until chicken is cooked through, rotating tray once). Time varies depending on the thickness of the chicken. Remove baking sheet from oven.
    11. Brush chicken with reserved sauce and top with sesame seeds and green onions (if desired) and serve immediately with quinoa, rice or your favorite side.
    12. For meal prep: Divide chicken and vegetables into lunch containers. Add your favorite side.

    NOTES: If you prefer using parchment paper instead - you can also cut four 18 x 12 inch parchment paper squares and place them on top of the foil and place the salmon and vegetables on the parchment paper. Then double wrap the packets with the foil layer on the outside.

    This great family recipe is thanks to Life Made Sweeter Recipes at https://lifemadesweeter.com/teriyaki-chicken-foil-packets/

      Delicious Wallaby Meatballs

      Prep Time

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


          •   500 gm wallaby mince
          •   100 gm grated parmesan
          •   80 gm fresh breadcrumbs
          •   2 tbs chopped parsley
          •   2 egg yolks
          •   2 tbs olive oil
          •   500 ml good quality Italian tomato sauce
          •   2 tbs olive oil
          •   Shaved parmesan to serve


      1. Preheat oven to 180C.
      2. Mix together wallaby, parmesan, breadcrumbs, parsley, egg yolks. Season to taste. Roll into golf ball-sized balls.
      3. Place on a lined baking tray.
      4. Place under grill or top shelf of oven for 5 minutes or until well
      5. Caramelised, turn balls over & caramelise other side.
      6. Move trays to middle of oven and cook for a further 5 minutes, or until cooked through.
      7. Heat Italian tomato sauce in a saucepan, add cooked meatballs and serve with shaved parmesan and a green salad.

      This great family recipe is thanks to Best Recipes at http://www.lenah.com.au/delicious-wallaby-meatballs/

      Crispy Barramundi with Melted Leek & Roasted Vegetables

      Delicate yet hearty, barramundi is a delicious centerpiece for tonight’s meal. We’re serving crispy-skinned fillets atop roasted potato and broccoli, tossed in a flavorful sauce made with the piquant kick of horseradish and cooling sour cream. The spicy sauce is perfectly balanced by our garnish of sweet “melted” leek—or thin-sliced leek cooked slowly with a bit of butter until deliciously tender.

      Prep Time

          •    Prep time: 15 minutes
          •    Cook time: 30 minutes
          •    Yield: Serves 2


          •    2 Skin-On Barramundi Fillets
          •    1 Leek
          •    1 Yukon Gold Potato
          •    1/2 lb Broccoli
          •    2 tbsps Butter
          •    1 tbsp Prepared Horseradish
          •    1 tbsp Verjus Blanc
          •    1 tbsp White Wine Vinegar
          •    1/4 Cup Sour Cream


      1. Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potato. Cut the broccoli into bite-sized florets. Trim off and discard the root end and upper, dark-green leaves of the leek. Thinly slice the leek crosswise; place in a bowl of cold water and stir vigorously to remove any dirt between the layers. Using your hands, remove the rinsed leek from the water and pat dry with paper towels.
      2. Place the potato on a sheet pan. Place the broccoli in a medium bowl. Drizzle each with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange the seasoned potato in a single, even layer on 1 side of the sheet pan. Roast 9 to 11 minutes, or until slightly tender when pierced with a fork. Remove from the oven, leaving the oven on. Carefully arrange the seasoned broccoli on the other side of the sheet pan. Return to the oven and roast 13 to 15 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven and carefully transfer to a large bowl.
      3. While the potato and broccoli roast, in a medium pot, heat the butter on medium until melted. Add the leek and season with salt and pepper. Cover and cook, stirring occasionally, 4 to 5 minutes, or until tender. Add the verjus and cook, uncovered, stirring occasionally, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat and season with salt and pepper to taste.
      4. While the leek cooks, in a bowl, combine the sour cream, vinegar and as much of the houseradish as you'd like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.
      5. While the leek continues to cook, pat the barramundi fillets dry with paper towels and season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down, and cook 3 to 5 minutes on the first side, or until the skin is lightly browned and crispy. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Turn off the heat.
      6. Add half the houseradish sauce to the bowl of roasted potato and broccoli; stir to coat and season with salt and pepper to taste. Transfer the remaining horseradish sauce to a serving dish. Divide the dressed vegetables and cooked barramundi fillets between 2 dishes. Top the barramundi with the melted leek. Serve with the remaining horseradish sauce on the side. Enjoy!

      How to clean Leek: These delicious stalks are one of our favorite ingredients. Before prepping them, it's best to wash them thoroughly. Check out the video to learn our special trick for getting them squeaky clean: https://youtu.be/mES9xTY37Y4

      This great family recipe is thanks to Blue Apron at https://www.blueapron.com/recipes/crispy-barramundi-with-melted-leek-roasted-vegetables