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    Recipes — pan fried

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    Crispy Moroccan Huon Salmon with Garlic Yoghurt Sauce

    Crispy skin Huon Salmon dusted with the tangy lemony flavour of Moroccan Spices and minty yoghurt will have everyone licking their plates – guaranteed!

    Prep Time

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

    Ingredients

        •   4 140g Huon salmon portions
        •   1 Tbsp Huon Moroccan Spice
        •   1 Cup Full fat yoghurt

        •   1/2 Cup Fresh mint, finely chopped
        •   1 Clove Garlic: Finely chopped
        •   Green salad to serve

    Method

    1. To make the yoghurt sauce, combine yoghurt, mint and garlic with a pinch of salt in a small bowl. Pop in the fridge while you cook the salmon.
    2. Drizzle 1 tablespoon olive oil over both sides of each portion and rub each portion with 1 teaspoon of Moroccan spice mix.
    3. Heat a large non-stick frypan over medium-high heat, and add 1 tablespoon oil. Once the oil is hot, add salmon portions, skin-side down, and sear until skin is golden brown and crispy, 4 to 6 minutes.
    4. Carefully flip the salmon and cook for further 2 minutes.
    5. To serve, place a generous spoon of yoghurt sauce on a plate, top with a Huon Salmon portion and serve with a green salad.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/crispy-moroccan-huon-salmon-garlic-yoghurt-sauce/

    Pan-Fried Cod with Mustard Caper Sauce

    Prep Time

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

    Ingredients

        •   2 tbsps whole-grain mustard
        •   1 tbsp capers, drained
        •   1 tbsp chopped fresh tarragon (optional)
        •   4 tbsps plus 1 teaspoon olive oil
        •   4 6-ounce pieces skinless cod, halibut, or striped bass fillet
        •   kosher salt and black pepper
        •   1 large head Bibb lettuce, torn (about 6 cups)
        •   ½ English cucumber, thinly sliced
        •   ¼ small red onion, thinly sliced
        •   2 tbsps fresh lemon juice

    Method

    1. In a small bowl, stir together the mustard, capers, tarragon (if using), 2 tablespoons of the oil, and 2 tablespoons water. (If necessary, adjust the consistency with more water until the sauce is spoonable.)
    2. Heat 1 teaspoon of the remaining oil in a large nonstick skillet over medium-high heat. Season the cod with ½ teaspoon salt and ¼ teaspoon pepper and cook until opaque throughout, 4 to 7 minutes per side.
    3. Meanwhile, in a large bowl, toss the lettuce, cucumber, and onion with the lemon juice, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Drizzle the cod with the mustard-caper sauce and serve with the salad.



    This great family recipe is thanks to REALSIMPLE Recipes at https://www.realsimple.com/food-recipes/browse-all-recipes/pan-fried-cod

    Brandade with Seared Scallops and a Grapefruit Relish

    Prep Time

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

    Ingredients

    Brandade:

        •   ¾ lb Yukon gold potatoes
        •   1 cup 2 % milk
        •   ¼ cup water
        •   8 thyme sprigs
        •   1 bay leaf
        •   9 white peppercorns
        •   1 clove garlic, crushed
        •   ½ lb smoked sablefish
        •   ½ cup heavy cream
        •   4 tbsp extra-virgin olive oil

    Relish:

        •   3 tbsp olive oil
        •   2 ruby grapefruits
        •   ½ Thai chili, finely chopped
        •   ¼ cup finely diced red onion
        •   ¼ cup finely diced yellow onion
        •   1 tbsp brown sugar
        •   2 tbsp red wine vinegar
        •   8 large scallops, muscle removed
        •   4 tbsp olive oil
        •   Chervil to garnish

    Method

    Brandade:

    1. Place potatoes, skin on, in a saucepan and cover with
      lightly salt water.
    2. Bring to a boil on medium-high heat. Reduce heat to
      medium and simmer for 15 to 20 minutes, until
      potatoes are fork tender.
    3. Drain. Peel potatoes and put through a ricer or food
      mill. Keep warm.
    4. In another saucepan, combine milk, water, thyme, bay
      leaf, peppercorns and garlic.
    5. Bring to a boil on medium heat. Add sablefish and
      simmer for 1 minute.
    6. Remove from the heat and allow fish to cool in
      poaching liquid, about 5 minutes.
    7. In another saucepan, bring cream to just a boil on
      medium heat. Remove from heat and keep warm.
    8. Remove fish from poaching liquid. Place equal
      amounts (1/2 lb. of each) of potatoes and sablefish in
      bowl of a kitchen mixer with a paddle attachment.
    9. Mix on a low speed, slowly adding warm cream (just
      enough to moisten mixture).
    10. Add extra-virgin olive oil. Season with salt and freshly
      ground white pepper. Keep warm.

    Relish:

    1. Cut peel off of ruby grapefruits. Segment grapefruit,
      removing membrane and any pith.
    2. Roughly chop segments and reserve in a bowl.
    3. Squeeze excess juice from grapefruit membrane and
      reserve the juice separately.
    4. In a large sauté pan, on medium heat, add olive oil
    5. Add red onion, yellow onion and chili and sauté until
      onions are translucent.
    6. Add brown sugar and cook for 1 minute, until sugar is
      dissolved.
    7. Add vinegar and reserved grapefruit juice and cook
      until liquid becomes syrupy, stirring occasionally.
    8. Remove from heat and stir in grapefruit segments.
    9. Allow mix to cool and transfer to an airtight container.
      Keep refrigerated until ready to use. Will keep
      refrigerated up to 3 days.

    Scallops:

    1. Season scallops on both sides with salt and freshly
      ground white pepper.
    2. Heat olive oil in a large nonstick frying pan on high
      heat.
    3. Add scallops and sear for 1-½ minutes on each side.
    4. Remove from the heat and allow to rest for 2 minutes.

    Plating:

    1. Divide brandade in the centre of 4 warmed dinner
      plates.
    2. Place 2 scallops in the middle of each serving and top
      with a spoonful of relish.
    3. Garnish with a small sprig of chervil. Serve
      immediately.



    This great family recipe is thanks to Clearwater Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/sea-scallop-recipes/brandade-with-seared-scallops-and-a-grapefruit-rel/

    Duck Macro Bowl

    The vegan movement has been enjoying macro bowls for years and now we’ve upgraded it by topping it with duck. Macro bowls combine 2-3 vegetables with a good carb such as quinoa and a protein source (our delicious duck).

    Kale, cherry tomatoes, quinoa and red cabbage make a tasty base for leftover roast duck. Alternatively, use sliced duck breast for a nutritious lunch that is a source of all the right kind of nutrients.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 8 minutes
        •    Yield: Serves 2

    Ingredients

        •   Leftover roast duck Shredded with a fork or 2 duck breasts
        •   1 small punnet of cherry tomatoes

        •   100g dry quinoa or 200g cooked quinoa
        •   Torn leaves from 3 stems of kale
        •   1/4 red cabbage, finely sliced
        •   Sea salt & black pepper to season
        •   Extra virgin olive oil to drizzle

    Method

    1. If using fresh duck breast, heat a griddle or frying pan on a medium heat and cook the duck breasts for 6-8 minutes on each side. Allow the duck breasts to rest for 5 minutes before slicing.
    2. Cook the quinoa according to packet instructions, season well with sea salt and freshly ground black pepper and drizzle with extra virgin olive oil.
    3. Divide the kale, finely sliced red cabbage, tomatoes and quinoa between two bowl. Top with the duck and season again with sea salt and black pepper.



    This great family recipe is thanks to Gressingham Duck Recipes at https://www.gressinghamduck.co.uk/recipes/duck-macro-bowl

    Tilapia and Quinoa with Feta and Cucumber

    Prep Time

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

    Ingredients

        •   1 cup quinoa
        •   2 1/2 teaspoons extra-virgin olive oil
        •   3/4 teaspoon paprika
        •   1/3 cup roughly chopped fresh dill
        •   2 teaspoons fresh lemon juice
        •   Coarse salt and ground pepper
        •   1 pound boneless, skinless tilapia fillets, divided into 8 pieces
        •   1 cup English cucumber (6 ounces), diced small
        •   1/3 cup feta (1 1/2 ounces), crumbled

    Method

    1. In a small saucepan, bring quinoa, 2 cups water, and 1 teaspoon salt to a boil over high. Reduce to a medium simmer and cook until water evaporates, about 15 minutes. Transfer quinoa to a medium bowl and let cool 5 minutes.
    2. In a large nonstick skillet, heat 1 1/2 teaspoons oil over medium-high. Pat fish dry and season with salt and pepper; sprinkle with paprika. Cook fillets until opaque throughout, about 4 minutes, flipping halfway through. Stir cucumber, dill, feta, 1 teaspoon oil, and lemon juice into quinoa. Season with salt and pepper. Divide quinoa among four plates and top with fish.



    This great family recipe is thanks to Martha Stewart Recipes at https://www.marthastewart.com/337637/tilapia-and-quinoa-with-feta-and-cucumbe