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    Recipes — pan fried

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    Pan-Fried Scallops with Lime & Coriander

    For a healthy-yet-special starter, try Jo Pratt's zesty scallops

    Prep Time

        •    Prep and cook time: 10-15 minutes
        •    Yield: Serves 2 as a starter

    Ingredients

        •    6-8 scallops
        •    1 tbsp olive oil
        •    salt and pepper
        •    juice of half a lime
        •    roughly chopped coriander
        •    1 tsp chopped fresh red chilli
        •    2 large chopped garlic cloves

    Method

    1. Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime.
    2. Finish off with roughly chopped coriander and salt and pepper. Serve straight away.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/2615/panfried-scallops-with-lime-and-coriander

    Pan-fried Duck Breast with Creamed Cabbage, Chestnuts & Caramelised Pear

    A restaurant-quality dish by Gordon Ramsay made using easily found ingredients

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 2


    Ingredients

        •    1 tbsp olive oil
        •    2 duck breasts
        •    couple thyme sprigs
        •    1 tsp white wine vinegar
        •    1 garlic clove, left whole with skin on


    For the cabbage:

        •    1 tsp thyme leaf
        •    50ml double cream
        •    half small celeriac, diced
        •    half Savoy cabbage, finely shredded
        •    100g cooked chestnut pieces, sliced
        •    85g smoked bacon, cut into small pieces


    For the pear:

        •    2 star anise
        •    1 pear, peeled
        •    5 tbsp icing sugar
        •    2 tsps balsamic vinegar


    Method

    1. Lightly score the skin of the duck breasts, then season well. Place a non-stick pan over a medium heat, then lay the duck in the pan, skin-side down. Cook until the fat starts to come from the duck, then add the garlic and thyme. Turn down the heat, then continue to cook for 15-20 mins, depending on the size of the duck breast, until the skin is really crisp and brown. As it cooks, pour the fat into a large pan for the cabbage.

    2. Flip the duck over, cook on the flesh side for 3 mins until browned, then turn off the heat (this will result in meat that is pink in the middle - cook for a few minutes longer if you like it well done). Leave the duck in the pan to rest.

    3. While the duck cooks, heat 1 tbsp of its fat in the other pan. Add the celeriac and bacon, then gently fry for 5 mins until the celeriac has browned and the bacon starts to crisp. Add the thyme, then the cabbage. Fry the cabbage for 5 mins until it starts to wilt. Add 100ml water and simmer for 5 mins until the water has evaporated and the celeriac is soft. Pour in the cream, stir to coat, then add the chestnuts and heat through. This can be done up to a day ahead - cook the celeriac in 1 tbsp vegetable oil instead of the duck fat and reheat with an extra splash of cream before serving.

    4. Cut the pear in half and use a melon baller or teaspoon to scoop out the core. Place a star anise in the cavity of each half.

    5. Place 3 tbsp of the icing sugar in a non-stick pan and heat to make a light amber caramel. Pour in the vinegar and bubble to make a sticky syrup. Dust the pear halves heavily with the rest of the icing sugar, then place the pan back on the heat. Cook the pear for 10 mins until brown and caramelised all over. This can be done up to a day ahead and reheated, adding a splash of water.

    6. To serve, slice each duck breast lengthways and dress the watercress in the olive oil and vinegar. Spoon a neat mound of cabbage on one side of each plate. Place a pear half, cut-side up, on the opposite side of the plate and drizzle the sticky sauce around it. Place the outside slices of duck breast on the cabbage and fan the rest of the duck over. Scatter the dressed watercress sprigs around the sides of the plates and serve.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/pan-fried-duck-breast-creamed-cabbage-chestnuts-caramelised-pear

    Sweet and Sour Meatballs Recipe

    Sweet and Sour Meatballs - The best tangy meatballs ever with homemade sweet and sour sauce, good for an appetizer or pairing for a great meal! the best meatballs ever with sweet and sour sauce. These meatballs are so good you'll want them everyday!

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 3-4


    Ingredients

        •    1 pinch salt
        •    1 tsp sesame oil
        •    oil for pan-frying
        •    1/2 small onion, quartered
        •    2 cloves garlic, finely minced
        •    3 dashes ground white pepper
        •    1/4 tsp five-spice powder, (optional)
        •    12 oz ground pork or ground chicken
        •    1/2- inch piece peeled ginger, finely minced


    Sweet and sour sauce:

        •    2 tbsps water
        •    1 tsp soy sauce
        •    2 tbsps ketchup
        •    1/2 tsp cornstarch
        •    2 tbsps Thai sweet chili sauce
        •    1 tbsp Chinese rice vinegar or apple cider vinegar


    Method

    1. Combine the ground pork or chicken with ginger, garlic, five-spice powder (if using), sesame oil, pepper and salt. Stir to combine well. Wet both hands with some water and shape into 24 meatballs. Set aside.
    2. Heat up a wok or skillet with some oil, pan-fry the meatballs until they turn light to golden brown. Drained them on a plate lined with paper towels.
    3. Clean the wok or skillet. Heat it up with a little bit oil. Add the onion and do a few quick stirs. Add the sweet and sour sauce and cook it until it's thickened, then add the meatballs. Stir to coat well with the sauce. Dish out and serve immediately.



    This great family recipe is thanks to Rasa Malaysia Recipes at https://rasamalaysia.com/sweet-and-sour-meatballs/

    Pan-Fried Garlic Prawns with Soy Sauce

    Pan-fried garlic prawns with soy sauce is so easy to prepare and make. It makes a delicious appetizer or can be served over rice.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 8 minutes
        •    Yield: Serves 10

    Ingredients

        •    1/2 tsp oil
        •    2 tbsps water
        •    1 tsp brown sugar
        •    1/2 tbsp soy sauce
        •    10 prawns, deveined
        •    1 large clove of garlic
        •    1 tbsp green onions, sliced
        •    1/2 tbsp Chinese cooking wine

    Method

    1. In a small bowl, combine soy sauce, rice wine and brown sugar. Stir and set aside.
    2. Heat oil in a frying pan. Add garlic and sauté over medium heat until it starts to brown.
    3. Add prawns and sauce (from step 1). Stir for 1 minute.
    4. Fry for 3-4 minutes on each side. When you are flipping the prawns halfway, add the water.
    5. Add green onions and serve.



    This great family recipe is thanks to Ahead-Of-Thyme Recipes at https://www.aheadofthyme.com/2015/12/pan-fried-garlic-prawns-with-soy-sauce/

    Fragrant Duck Breasts with Wild Rice Pilaf

    Make a smart Indian-inspired supper for two using storecupboard ingredients

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 2


    Ingredients

        •    1 ½ tsp garam masala
        •    2 duck breasts, skin on
        •    1 tsp grated fresh root ginger


    For the pilaf:

        •    1 tbsp butter
        •    85g frozen pea
        •    1 tsp cumin seeds
        •    bunch spring onion, finely sliced
        •    100g mixed basmati and wild rice
        •    300ml chicken or vegetable stock
        •    2 tbsps mango chutney, to serve (we like Geeta's)


    Method

    1. Score criss-crossed lines into the duck skin, then rub in the garam masala and ginger. Chill for 30 mins if you have time.
    2. Heat oven to 200C/fan 180C/gas 6. Heat a heavy, non-stick pan, then gently fry the duck, skin-side down, for 10 mins until the fat runs out. Pour off the excess fat halfway through. Transfer to a baking dish, roast, skinside up, for 10 mins, then leave to rest.
    3. While the duck is cooking, melt the butter in a pan. Add cumin seeds, fry for 2-3 mins, then stir in the rice for another few mins. Pour over the stock, cover partly with a lid, then simmer for 10-12 mins, adding the peas for the final 4 mins. When the rice is cooked and all the liquid has been absorbed, fork through the spring onions and some seasoning to taste. Slice the duck and serve with the rice and a spoonful of chutney.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/8824/fragrant-duck-breasts-with-wild-rice-pilaf