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    Recipes — pan fried

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    Porcini Seared Scallops, Celery Root and Warm Truffle Vinaigrette

    Prep Time

        •    Prep time: 1 hour
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •   12 Clearwater Sea Scallops
        •   ½ cup Porcini, ground fine in coffee mill
        •   Salt & pepper
        •   ½ cup Olive oil
        •   24 large picked green celery leaves; fried crisp in corn oil (325°), drained, seasoned with salt and pepper
        •   ½ cup Truffle vinaigrette
        •   Celery root purée

    Truffle Vinaigrette

        •   ½ cup Chicken stock
        •   2 tbsp Sherry vinegar
        •   2 tbsp Minced shallot
        •   2 tbsp Very fine truffle peelings
        •   ¼ cup Extra-virgin cold pressed olive oil
        •   ¼ cup Black truffle oil
        •   1 tbsp Fine minced parsley
        •   Salt & pepper to taste

    Celery Root Puree

        •   4 cups Milk
        •   2 tbsp Sea salt
        •   5 cups Peeled diced celery root (large dice)
        •   2 ½ cups Peeled diced Yukon gold potatoes
        •   ½ cup Sweet butter
        •   salt & white pepper to taste

    Method

    1. Heat nonstick 10-inch pan, add 2 tablespoons olive oil.
    2. Dust both sides of sea scallops with Porcini powder and season with salt and pepper.
    3. Sear in hot pans for two minutes per side.  Remove and drain on towels.
    4. Place small free form quenelle of puree in center of
      plate, set scallop on top.

    Truffle Vinaigrette

    1. In a small saucepan over medium heat bring the
      chicken stock, sherry vinegar, minced shallot, and truffle peelings to a simmer. Set aside.
    2. Whisk in the olive oil, black truffle oil, and parsley while mixture is still warm.
    3. Season with salt and pepper.

    Celery Root Puree

    1. Cook potatoes and celery root together in milk and
      salted water (just enough to cover) until tender, about
      20-25 minutes at a low simmer.
    2. Drain thoroughly.
    3. Puree in food processor, adding butter in small
      amounts till smooth.
    4. Season to taste.
    5. Hold covered in a water bath to keep warm.

    Plating

        •   Spoon vinaigrette over and around plate.
        •   Garnish with two crisp celery leaves.



    This great family recipe is thanks to Clearwater Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/sea-scallop-recipes/porcini-seared-scallops-celery-root-and-warm-truff/

    Crispy Skin Huon Salmon with Green Herb Dressing

    This is an easy mid-week staple dish.
    A simple technique, starting off with a cold fry pan to create the most delicious crispy salmon skin, which let’s face it, is the best bit! Serve with a fresh herb dressing!

    Prep Time

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

    Ingredients

        •   4 Fresh Huon Salmon portions (Skin on)
        •   1 Small clove of garlic (Roughly chopped)
        •   1 Cup Fresh green herbs such as parsley, basil, coriander or dill
        •   1 tsp Chopped chilli (or capers if you don't like it spicy!)
        •   2 tbsp Fresh lemon juice
        •   1/4 Cup Olive oil + 1 tbsp extra

    Method

    1. Place the garlic on a clean chopping board, and using the edge of a sharp knife, mash the garlic with a pinch of salt into a course paste.
    2. In a medium bowl, stir the chopped herbs, lemon juice and ¼ cup of the olive oil. Add the garlic and chili and season to taste with salt and pepper.
    3. Splash remaining tablespoon of olive oil in a large heavy based, nonstick, frypan and swirl around to coat. Season Huon Salmon portions with salt all over then place the salmon, skin side down in the cold fry pan.
    4. Place the frypan over medium heat, don’t move the salmon around, but after 4 minutes, gently press the portion flat so the skin has good contact with the frying pan.
    5. Continue to cook the salmon until the skin is super crisp and the flesh is almost opaque. About 10 minutes depending on the thickness of your portion. Turn the salmon over and cook for a further minute.
    6. Spoon herb sauce onto a plate and carefully place salmon, skin side up, on top and serve with your favourite sides.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/crispy-skin-huon-salmon-green-herb-dressing/

    Pan-fried Barramundi Pieces with Onion Cream

    One of the oldest and most versatile vegetables helps hold together many a tasty dish. This week: Onions

    Prep Time

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

    Ingredients

        •   4 tbsp extra virgin olive oil
        •   4 white onions, peeled and thinly sliced
        •  50g parmesan, grated
        •  Salt
        •  8 pieces of barramundi fillet, each about 80g
        •  1 tbsp capers, rinsed well and dried
        •  2 tbsp fresh dill, chopped

    Method

    Heat 2 tbsp of olive oil in a pan and gently fry onions until soft but not coloured - about 3-4 minutes. Add half a cup of water and simmer for 15 minutes. Put into a food processor or blender with parmesan and puree. Season with salt and return to pan to keep warm. Heat remaining oil in a pan and fry barramundi pieces on moderately high heat. Distribute onion cream among four plates and place two barramundi pieces on each. Scatter capers in onion cream and finish with dill.



    This great family recipe is thanks to Good Food Recipes at https://www.goodfood.com.au/recipes/panfried-barramundi-pieces-with-onion-cream-20111018-29wly

    Skinny Duck Steak, Baked Sweet Potato, Pea Hummus

    Duck steaks are super speedy to cook, pair well with almost anything and above all are low in fat and high in protein. By removing the skin from the duck breasts they become a lean source of protein, in fact they are as lean as chicken breasts but with tons more flavour.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 4

    Ingredients

        •   2 duck breasts
        •   2 sweet potatoes
        •   1 red onion
        •   2 handfuls of watercress
        •   1 pomegranate

    For the Pea Hummus:

        •   300g frozen petit pois pea
        •   10g fresh parsley (stalks and leaves)
        •   1 small clove of garlic
        •   Juice of a small lemon
        •   2 tbsp (30ml) extra virgin olive oil
        •   1/2 tsp smoked paprika
        •   1/4 tsp sea salt
        •   Freshly ground black pepper to taste

    Method

    1. To make the baked sweet potato, preheat the oven to 180 degrees C. Pierce the sweet potatoes 3-4 times with a sharp knife and wrap in tin foil. Put them in the oven for 45-60 minutes or until fully cooked.
    2. To make the pea hummus, boil a kettle, put the frozen peas in a bowl and pour over the boiling water. Allow it to stand for 10 minutes to defrost the peas then drain.
    3. Put the peas, parsley, lemon juice, garlic, olive oil, smoked paprika and sea salt in a blender or food processor and blend until smooth. Season with freshly ground black pepper and more sea salt if required.
    4. To make the duck steak, remove the skin from 2 duck breasts. Take a sheet of cling film and place a duck breast in the middle. Fold the other end of the cling film over so that the duck breast is sitting in the middle of 2 sheets of cling film. Using a rolling pin, bash the duck breast until it is 1” thick. Repeat with the second duck breast.
    5. Heat a griddle pan on a medium/ high heat (alternatively use a frying pan with a teaspoon of coconut oil in it). Cook the duck steaks for 3 minutes on each side.
    6. To assemble the dish, put a duck steak and a baked sweet potato on a plate. Top the sweet potato with the pea hummus, scatter over the watercress leaves, sliced red onion and pomegranate seeds.


    This great family recipe is thanks to Gressingham duck Recipes at https://www.gressinghamduck.co.uk/recipes/skinny-duck-steak-baked-sweet-potato-pea-hummus

    Pan-fried barramundi

    A delicious, fresh barramundi recipe from the owner of Bondi Seafood and Chiswick, Matt Moran.

    Prep Time

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

    Ingredients

        •   1 green zucchini
        •   2 yellow zucchini or squash
        •   ¼ bunch mint leaves (reserve some for garnish)
        •   ¼ bunch parsley leaves
        •   4 baby zucchini flowers

    Dressing:

        •   ½ clove garlic, thinly sliced
        •   zest and juice of 1 lemon (reserve some for garnish)
        •   100 ml olive oil
        •   4 x 180g ocean barramundi fillets, skin on (I use Cone Bay barramundi)
        •   1 tbsp olive oil
        •   sea salt flakes and pepper
        •   1 tbsp vegetable or grapeseed oil for pan frying
        •   80g butter, diced
        •   ¼ bunch dill, picked into sprigs

    Method

    1. Using a mandolin, shave the zucchini (or squash) into long thin strips, and place in a bowl with the mint and parsley, garlic, lemon zest, juice and oil. Set aside un-tossed.
    2. Pat the fillets dry with a paper towel and, using a sharp knife, lightly score the skin enough to go through the skin but not cut into the flesh.
    3. In a heavy-based frying pan on a medium to high heat, add a tablespoon of grapeseed or vegetable oil and, after a few seconds, place the fillets in the pan, skin-side down. Use a fish slice or spatula to press the fillets at to the pan to avoid the fillets curling. After 2–3 minutes, or when the skin is crisp and golden, season with salt and flip the fillets. Add butter, as it melts and browns, baste the fish constantly and cook the other side for a further 2 minutes or until just cooked. Squeeze over lemon juice and swirl to combine. Remove the fillets from the pan and set aside.
    4. Toss the zucchini and season to taste with salt and freshly ground black pepper. Arrange the salad on the four plates with the fish fillets, and garnish with the dill sprigs and a squeeze of fresh lemon.



    This great family recipe is thanks to Lifestyle Food Recipes at https://www.lifestylefood.com.au/recipes/26402/pan-fried-barramundi