• 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 grill

    Blog Menu

    Greek Chicken - Paleo

    I love the tang of lemony, garlicky Greek chicken. This recipe does not disappoint.

    Prep Time

        •    Prep time: 48 hours
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •   4 skinless boneless chicken breast halves
        •   1/2 a cup of olive oil
        •   3 cloves of chopped garlic
        •   1 tablespoon of chopped fresh rosemary
        •   1 tablespoon chopped fresh thyme
        •   1 tablespoon chopped fresh oregano
        •   4 lemons (2 juiced, 2 cut in half)


    1. Pound the chicken until it's uniformly thin
    2. In a glass dish mix olive oil, garlic, rosemary, thyme, oregano and juice of 2 lemons juice.
    3. Place the chicken pieces in the mixture and cover.
    4. Marinated the chicken for 2 days, or at least overnight.
    5. Preheat the grill for high heat.
    6. Oil the grill grates well
    7. Cut the remaining 2 lemons in half
    8. Grilled the chicken for 3 1/2 minutes per side.
    9. Discard the marinade.
    10. Place the 4 lemon halfs fruit side down on the grill and serve with the chicken.

    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Greek-Chicken---Paleo-1623596#directions

    Grilled Lamb T-Bone Chops with Orange-Mint Gremolata

    Looking for a delicious lamb recipe? Try out this tasty recipe for Grilled Lamb Loin Chops with Orange-Mint Gremolata from the experts at Australian Lamb!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 2


    Gremolata is a mix of fresh herbs, garlic and citrus zest. It’s an easy way to add fragrant flavors to grilled meat. Use the leftover orange juice to simmer some sliced carrots for a side dish.

    Portion size: 2 lamb t-bones
    Alternate cut: lamb rib chops

        •   4 trimmed Australian lamb t-bone chops
        •   2 tablespoons olive oil
        •   1 bunch finely chopped fresh mint leaves
        •   2 finely grated organic oranges
        •   2 or 3 cloves minced garlic
        •   1/2 cup extra-virgin olive oil
        •   1/3 cup chopped dried cherries or cranberries


    Preheat a grill on high heat. Make sure the grates are clean. Bring the lamb to room temperature. Season the chops well with the olive oil and salt and pepper to taste. Grill the chops for 4 to 5 minutes on each side for medium-rare, or until they’re cooked to your liking. Let the lamb rest off the grill for 5 minutes before eating. In a bowl, stir together the zest, garlic, mint, and extra-virgin olive oil. Mix well to combine and season with salt and pepper. Fold in dried cherries or cranberries. Serve the gremolata on top of each grilled lamb T-bone.

    This great family recipe is thanks to True Aussie Beef and Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/holiday-recipes/grilled-lamb-t-bone-chops-with-orange-mint-gremolata/

    Chipotle Duck Tacos with Charred Corn

    Prep Time

        •    Prep time: 25 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •   4 Luv-a-Duck Fresh Duck Breasts
        •   1 Tblsp Luv-a-Duck Duck Fat, melted
        •   2 cobs of corn, husks removed
        •   10 pack corn or flour tortillas
        •   1 Tblsp chipotle seasoning
        •   1 Tblsp lime juice
        •   Lime wedges to serve

    Chipotle Mayonnaise:

        •   1 cup mayonnaise
        •   1 Tblsp chipotle seasoning
        •   1 Tblsp lime juice

    Cabbage Salad:

        •   1/4 green cabbage, thinly sliced
        •   1/4 red onion, thinly sliced
        •   1/2 cup pickled coriander leaves
        •   1 Tblsp lime juice
        •   2 tsp olive oil


    1. Heat a char-grill pan over medium-high heat. Brush the corn with duck fat and cook for 10-15 minutes, turning regularly, until corn is charred and tender.
    2. Make cabbage salad by combining cabbage, red onion and coriander in a bowl. In a small jar, shake together lime juice and olive oil with salt and pepper to taste. Pour over cabbage and toss to combine.
    3. In a separate small bowl, make chipotle mayonnaise by combining mayonnaise, chipotle seasoning and lime juice.
    4. Pat duck skin dry, score the skin and sprinkle with chipotle seasoning. In a medium pan over moderate heat, place the duck breasts skin side down into the pan and cook for 5 minutes or until skin is golden. Turn over and cook for a further 2 minutes. Place duck in oven and roast at 190 °C for 8-10 minutes. Remove from heat and rest for 5 minutes before slicing.
    5. Using a sharp knife, cut the kernels from the cob. Heat tortillas in the microwave according to pack instructions. Top tortillas with cabbage salad, corn, duck and a drizzle of chipotle mayonnaise. Serve with lime wedges.

    This great family recipe is thanks to Luv-A-Duck Recipes at http://www.luvaduck.com.au/recipes/view/cipotle-duck-tacos-with-charred-corn/31/

    Chipotle Lime Grilled Chicken

    Chipotle Lime Chicken - ridiculously delicious and juicy grilled chicken recipe with chipotle chili, lime juice, garlic and cilantro!

    What is better than chili lime chicken? This ridiculously delicious, absolutely mouthwatering and you-just-want-to-eat-them-off-your-screen chipotle lime grilled chicken. I bet you are hungry just buy looking at my picture here.

    This chipotle lime grilled chicken is SO good. The crispy and slightly charred skin, moist, juicy and citrusy chicken meat bursting with the flavors of the marinade, with the signature smoky heat from chipotle chili powder. I was transported to grilled chicken heaven, and the recipe reinforces the reason why I LOVE summer SO much. The amazing summer food, the BBQ smell lingering in my backyard, the refreshing cold drinks, and the eternal warmth of the sun.

    Now, this chipotle lime chicken is not only for outdoor grill. You can easily make this amazing recipe in an oven, or even pan-seared in a regular skillet or cast-iron grill pan. The end result will be somewhat similar and satisfying. With Memorial Day weekend just around the corner, this is the perfect recipe for your family and your guests!

    Prep Time

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


        •   2 – 2.5 lbs skin on chicken thighs, deboned


        •   1/2 cup fresh lime juice
        •   1 teaspoon fresh lime zest
        •   1/4 cup olive oil
        •   3 tablespoons fresh cilantro leaves, roughly chopped
        •   1 jalapeño, chopped finely
        •   2 teaspoons chipotle chili powder, or more to taste
        •   5 garlic cloves, minced
        •   1 1/2 tablespoons honey
        •   2 teaspoons salt, or to taste
        •   Lime wedges, for serving


    1. Leave the skin on the chicken thighs but remove the bones by cutting two slits along the sides of the bone. Rinse the chicken with cold water and pat dry with paper towels. Set aside.
    2. In a big bowl, whisk all the Marinade ingredients until well combined. Save some of the Marinade for basting. Add chicken to the Marinade, make sure to stir and coat the chicken evenly. Marinate for at least 2 hours.
    3. Fire up the grill, brush a little bit of the Marinade plus the garlic, cilantro and jalapeno on top of the chicken and grill them until they turn golden brown and charred on both sides. Serve immediately with some fresh lime wedges.

    NOTE: You may cook the chicken in an oven at 400F for about 20 minutes or until they turn golden brown and charred. You may also cook the chicken on stovetop using a regular skillet or cast-iron grilled pan.

    This great family recipe is thanks to Best Recipes at https://www.yummly.com/recipe/Chipotle-Lime-Chicken-1115759?prm-v1

    How to Cook The Perfect Bone-In Rib Eye Steak (OP Ribs)

    With a meat-loving husband and kids, there was no question that the choice of meat for our Christmas Day dinner this year had to be beef! A couple of months ago, we discovered the bone-in rib eye steak at the butchery section in the supermarket and this has since become our steak of choice to cook at home.

    Also known as OP rib, cowboy steak, it is a single rib cut from the centre of a full rib of beef. The beauty of this cut is that it is thick and chunky, it makes cooking it (to perfection) much easier for a homecook.  For two, we usually get an OP rib which is about 650g but for Christmas Day we cooked a 1.1kg rib for a family of four.

    Prep Time

        •    Prep time: 2 minutes
        •    Cook time: 15 minutes (for 650gm)
        •    Yield: Serves 2-3


        •   650g bone-in rib eye steak (OP Rib / Côte de bœuf), about 1.5 inch thick
        •   Salt and freshly ground pepper
        •   Canola oil

    You need:

        •   Meat thermometer
        •   Grill pan

    Serve with:

        •   Roast potatoes / mash potatoes / fries
        •   Vegetables
        •   Dijon mustard
        •   Fleur de sel / Good-quality sea salt
        •   Gravy or sauce of your choice


    1. Preheat oven to 180°C (roast mode).
    2. Heat grill pan over medium high heat for 4 minutes, until it is very hot.
    3. Rub oil all over the steak, then season one side with generous amounts of salt and pepper. Place meat (seasoned side) and grill for 3 minutes.
    4. Season the top side and flip over, and grill for further 3 minutes. You can test the temperature before putting the steak into the oven, just to gauge roughly how long is needed in the oven. To test, insert the meat thermometer in the centre of the steak.

      A few tips for cooking the perfect bone-in rib eye steak:

      1. Make sure the meat is at room temperature before you start cooking. For such a huge slab of meat, remove from fridge at least two hours before to allow sufficient time to get to room temperature.
      2. After cleaning, pat it VERY dry with a kitchen towel.
      3. Rub the steak with some oil and season with generous amounts of salt and pepper - this is to get a nice crust on the steak.
      4. Before you start cooking, make sure you preheat the oven to 180°C (roast mode). Make sure your pan is lightly oiled and very hot before the steak hits the pan.
      5. The best way to test the doneness of such a thick cut is to use a meat thermometer. For medium rare, you should aim for 120°F to 125°F after the steak has been in the oven (test in the centre, thickest part). If it has reached this temperature, cover loosely with a foil to rest - you will find that after resting, the residual heat will further "cook" the meat and bring the temperature of the meat up to 130°F to 135°F, a perfect medium rare. Please refer to the below chart for perfect beef doneness.Remove from grill pan and place on a baking tray into the preheated oven until it has reached your desired doneness. For a 650g steak to be cooked to medium rare doneness, it usually requires about 7-8 minutes. Test doneness with a meat thermometer, between 120°F and 125°F is the temp you should aim for medium rare.
      6. Once it has reached your desired doneness, remove from oven and cover the steak loosely with foil to rest for 5 minutes. Do not cover too tightly or the meat will sweat. After resting, the meat temperature should be around 130°F to 135°F.
      7. Slice the steak tableside and serve with Dijon grain mustard or gravy, and some fleur de sel.

      NOTE: We usually get an OP rib which is around 1.5" thick, but it could get up to 2-2.5" thick, so adjust the cooking time accordingly until it reaches your preferred doneness / temperature.

      This great family recipe is thanks to GoodyFoodies.blogspot at http://goodyfoodies.blogspot.com/2014/01/recipe-how-to-cook-perfect-bone-in-rib.html