• 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 — pan fried

    Blog Menu

    Pan-Fried Barramundi with Salsa Verde

    There are many essential kitchen herbs. Mostly, these herbs are kept specially for certain dishes - rosemary with roast lamb; sage with pork; thyme with mussels; tarragon with salmon; coriander with black beans, and so on. But, for me, parsley is the one truly indispensable herb. I use it daily and in so many dishes that I would be at a loss without it.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 2-4


        •    1 slice of bread
        •    4 tbsps of milk
        •    1 hard-boiled egg
        •    2 cups of fresh flat-leaf parsley
        •    the juice of a lemon
        •    6 anchovies
        •    3 peeled garlic cloves
        •    1 cup of extra virgin olive oil
        •    salt
        •    barramundi fillets


    1. Moisten a slice of bread, crust removed, with four tbsp of milk until it is completely absorbed. Place the bread, a hard-boiled egg, 2 cups of fresh flat-leaf parsley, the juice of a lemon, 6 anchovies and 3 peeled garlic cloves into a food processor and turn it on. Slowly pour in a cup of extra virgin olive oil until it is well blended. Season with salt, mix in two tbsp of capers and store in a jar in the refrigerator until needed.

    2. Cut a barramundi fillet (or other large fish) into 70-80g pieces, leaving the skin on. Heat 2 tbsp of extra virgin olive oil in a skillet until the oil begins to smoke. Salt the skin side of the barramundi pieces and fry on that side at moderate heat for 2 minutes. Turn and cook on the other side until just done.

    3. Serve with the salsa verde and salad or vegetables.

    This great family recipe is thanks to Good-Food Recipes at https://www.goodfood.com.au/recipes/panfried-barramundi-with-salsa-verde-20111018-29w49

    Ground Beef Tacos

    This Beef Taco Recipe with the juiciest ground beef taco meat. Beef tacos are perfect for easy entertaining or busy weeknights and they always get rave reviews!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves about 20 small tacos


    For the Beef Mixture:

        •    2 lbs ground beef chuck
        •    10% to 20% fat
    20 oz Rotel Tomatoes with Green Chilis (Two 10 oz cans with their juice)
    1 tsp chili powder plus more for serving
    1 tsp kosher salt or to taste

    To Serve Beef Tacos:

        •    20 yellow corn tortillas (small)
    1/2 iceberg lettuce shredded
    2/3 cup sour cream for topping
    2 limes cut into wedges
    1/4 bunch Cilantro sprigs to serve


    1. Heat a large non-stick skillet over med-high heat. Add 2 lbs ground beef and cook, stirring occasionally until cooked through (5 minutes). Use a spoon to skim off and discard most of the excess fat, leaving about 2-3 Tbsp in the pan.
    2. Add 2 cans of tomatoes, 1 tsp chili powder and 1 tsp salt. Continue to cook until beef is fully cooked and sauce slightly reduced and most of the tomato liquid has evaporated (7 to 10 minutes).
    3. Before serving, on a dry large non-stick pan over medium/high heat, toast both sides of tortillas just until hot and barely starting to turn golden (15-30 seconds per side). Remove to a plate and cover loosely with foil to keep warm.
    4. To serve, place a heaping spoonful of beef over each tortilla, top with lettuce, mango salsa, sprigs of cilantro, sour cream and a sprinkle of chili powder if desired. Squeeze fresh lime juice just before eating.

    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/beef-tacos/

    Lemon Butter Scallops

    All you need is 5 ingredients and 10 minutes for the most amazing, buttery scallops ever. Yes, it’s just that easy and simple!

    Prep Time

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


        •    1 tbsp unsalted butter
        •    1 pound scallops
        •    Kosher salt and freshly ground black pepper, to taste

    For the Lemon Butter Sauce:

        •    2 tbsps unsalted butter
        •    2 cloves garlic, minced
        •    Juice of 1 lemon
        •    Kosher salt and freshly ground black pepper, to taste
        •    2 tbsps chopped fresh parsley leaves


    1. Melt 1 tablespoon butter in a large skillet over medium high heat.

    2. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

    3. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.

    4. To make the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.

    5. Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.

    This great family recipe is thanks to Damn-Delicious Recipes at https://damndelicious.net/2015/03/14/lemon-butter-scallops/

    Flattened Pork Chops with Greens and Mustard Pan Sauce

    Pounding a pork chop ensures that it will cook quickly. We leave the bone in to keep the meat extra juicy.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •   1 medium shallot, thinly sliced into rings
        •   2 teaspoons mustard seeds
        •   2 teaspoons sugar
        •   ¼ cup plus 2 Tbsp. white wine vinegar
        •   ½ teaspoon kosher salt, plus more
        •   4 bone-in pork rib chops (about 12 oz. each)
        •   Freshly ground black pepper
        •   3 tablespoons olive oil, plus more for drizzling
        •   1 tablespoon whole grain Dijon mustard
        •   2 teaspoons honey
        •   1 bunch mustard greens, tough stems trimmed


    1. Place shallot and mustard seeds in a small bowl or heatproof jar. Bring sugar, ¼ cup vinegar, ½ tsp. salt, and 2 Tbsp. water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour over shallot and mustard seeds; set aside.
    2. Pound pork chops between 2 layers of plastic wrap to ¼–½” thickness; season with salt and pepper. Heat 3 Tbsp. oil in a large skillet over medium-high. Working in batches if needed, cook pork chops until browned and cooked through, about 3 minutes per side. Transfer to a large plate.
    3. Reduce heat to medium-low and add mustard, honey, remaining 2 Tbsp. vinegar, and a splash of water to skillet. Bring to a simmer and cook, scraping up browned bits from bottom of skillet, until liquid is slightly reduced, about 1 minute. Season with salt and pepper. Remove pan sauce from heat.
    4. Place greens in a large bowl; season with salt and pepper. Drizzle warm sauce over greens and toss to coat. Drain shallot and mustard seeds.
    5. Serve pork chops with greens topped with pickled shallot and mustard seeds and drizzled with more oil.

    This great family recipe is thanks to Bon-appetit Recipes at https://www.bonappetit.com/recipe/flattened-pork-chops-with-greens-and-mustard-pan-sauce

    Pork and Apple Sausages with Pepita Coleslaw

    Try your hand at these homemade sausages; no hidden preservatives and a taste the whole family will enjoy.

    Prep Time

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


        •   8 small onions
        •   2 1/2 tablespoons olive oil
        •   2 garlic cloves, crushed
        •   2 teaspoons fennel seeds, lightly crushed
        •   2/3 cup (50g) stale breadcrumbs
        •   1 Pink Lady apple, coarsely grated
        •   650g Coles Australian Pork Mince
        •   1 Coles Brand Australian Free Range Egg, lightly whisked
        •   300g pkt Coles Brand Superfood Leaf Blend
        •   1 1/2 cups red cabbage, finely shredded
        •   1 carrot, peeled, coarsely grated
        •   1/4 cup flat-leaf parsley leaves, torn
        •   2 tablespoons pepitas (pumpkin seeds)
        •   1/3 cup (80ml) bought coleslaw dressing


    1. Finely chop 2 of the onions. Cut the remaining onions into quarters.
    2. Heat 2 tsp of the oil in a frying pan over medium-high heat. Add chopped onion and garlic and cook, stirring, for 5 mins or until soft. Add the fennel seeds and cook for 1 min or until fragrant. Transfer to a bowl. Set aside to cool slightly.
    3. Add breadcrumbs, apple, pork and egg to the onion mixture and use your hands to combine. Shape 1/4 cupfuls of mixture into 12 x 7cm-long sausages.
    4. Heat remaining oil in the frying pan over medium heat. Add the sausages and quartered onion. Cook, turning occasionally, for 10 mins or until the sausages are browned and cooked through and onion is soft.
    5. Combine leaf blend, cabbage, carrot, parsley and pepitas in a large bowl. Divide sausages, onion and salad among serving plates and serve with dressing.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/pork-apple-sausages-pepita-coleslaw/4d943b8c-737f-41e8-8d36-8db784399dfc?r=recipes/sausagerecipes&c=9b68d69e-2711-445b-8087-66061c71a108/Sausage%20recipes