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    Recipes — pan roasted

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    Tandoori Leg of Lamb

    Prep Time

        •    Prep time: 45 minutes
        •    Cook time: 2 hours
        •    Yield: Serves 6-8


        •   1/2 cup plus 2 tablespoons fresh lemon juice
        •   Kosher salt
        •   One 6-pound bone-in leg of lamb
        •   2 cups plain whole-milk yogurt
        •   1/2 cup vegetable oil
        •   2 garlic cloves, minced
        •   2 tablespoons minced peeled fresh ginger
        •   2 tablespoons dry mustard
        •   2 teaspoons ground cumin
        •   1 teaspoon ground nutmeg
        •   1 teaspoon ground cardamom
        •   1 teaspoon freshly ground black pepper
        •   1 teaspoon ground cinnamon
        •   1 teaspoon turmeric
        •   1 teaspoon cayenne pepper
        •   2 medium sweet onions, thinly sliced
        •   1/2 cup chopped cilantro
        •   4 tablespoons unsalted butter, melted
        •   Lemon wedges, for serving


    1. In a large roasting pan, mix 1/2 cup of the lemon juice with 2 teaspoons of salt. Place the lamb in the pan and coat well with the lemon juice. Let the lamb stand in the juice for 30 minutes, then drain.
    2. In a large bowl, mix the yogurt with the oil, garlic, ginger, dry mustard, cumin, nutmeg, cardamom, black pepper, cinnamon, turmeric and cayenne. Stir in 2 teaspoons of salt and the remaining 2 tablespoons of lemon juice. With a small knife, make 1-inch-deep slits all over the lamb. Coat the lamb thoroughly with the marinade, pushing it into the slits. Cover and refrigerate for at least 6 hours or overnight.
    3. Light a charcoal grill. Remove the leg of lamb from the marinade, leaving on a thick layer. Move the hot coals to one side of the grill and place a drip pan opposite the coals. Set the lamb over the drip pan, cover the grill and cook until glazed and an instant-read thermometer registers 140° for medium, about 2 hours.
    4. Line a platter with the onions and sprinkle with the cilantro. Place the leg of lamb on top, brush it with the melted butter and let rest for 15 minutes. Carve the lamb into slices and serve with the lemon wedges.

    This great family recipe is thanks to Food and Wine Recipes at https://www.foodandwine.com/recipes/tandoori-leg-of-lamb

    Pan Roasted Huon Salmon, Yam, Watercress

    This recipe from Chef Josh Retzer from Stillwater takes comfort food to the next level. Warm flavours come together for a hearty pan roasted salmon dish that would be great for a dinner party or even a quiet night on the couch.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 4


        •   1/2 cup Butter
        •   1/2 cup Flower
        •   300gm Watercress
        •   50ml Cream
        •   200ml Fish stock
        •   2 Shallots
        •   1 clove Garlic
        •   4 200gm Huon Salmon portions
        •   100gm Fine sugar
        •   70gm Salt
        •   160gm Yams
        •   2 White onions
        •   20 Brussel sprout leaves
        •   2 sprigs Sea blight
        •   12 Garlic flowers
        •   12 Salt bush leaves


    1. Watercress Sauce: Blanch the watercress in boiling water for 10 seconds, strain and transfer to ice water, meanwhile finely chop the shallots and garlic, add to a pot on medium heat with a splash of oil and sweat. Once translucent add the fish stock and simmer for 20 minutes.

      While the stock is simmering slowly melt the butter in a separate pot and slowly stir in the butter. Once fully incorporated whisk the mixture on a low-medium heat until it's a nice yellow colour, you want to constantly whisk this and for this recipe not to take it any further then this colour for the roux.

      Strain the stock then slowly whisk it into the roux, reduce heat to low and continue to heat. Strain and squeeze the water from the watercress, blitz in an upright blender till a smooth fine puree is achieved. Strain the puree and whisk into the Sauce, whisk in the cream and season, cook out for another eight minutes and strain sauce to finish.

    2. Pan Roasted Huon Salmon: Mix the sugar and salt in a bowl evenly distribute a good sprinkling of this all over each fish portion and let the portions sit out for 20 minutes. This quick little cure will draw out surface moisture and intensify the flavour of your fish.

      Once time is up rinse fish under cold water then pat dry. Place a non-stick pan over medium-high heat lubricate with oil and add the portions skin side down, hold each one down for 20 seconds with a spatula so they don’t tighten up, cook on skin till you have a nice crisp skin (about eight minutes depending on heat) finish by flipping portions onto flesh for 10 seconds then take out of pan and serve immediately.

    3. Yams and Onions: Preheat Oven to 220c, place the yams in a pot of cold well salted water and bring to the boil, cook till just tender enough to stick a knife through with ease. Strain and pat dry while hot and then place on a lined baking tray and douse with olive oil, season with sea salt and cracked black pepper. Bake until the skin is nice and golden brown. Peel the onions and halve them, place a pan over high heat and add the onions, cut side down, char well, by the time they char at this heat the onions should be ¾ cooked and have a soft and crunchy texture with a bitter and sweet flavour.

    4. To Plate: Place the salmon skin side up add the roasted yams, push out the onion rings (having two pieces per ring) and place two on each plate, Garnish the dish with the sprout leaves, sea blight leaves, garlic flowers and salt bush. Pour on the watercress sauce and serve.

    This great family recipe is thanks to Huon Aqua at https://www.huonaqua.com.au/recipes/pan-roasted-huon-salmon-yam-watercress/

      Beef Wellington

      Prep Time

          •    Cook time: 1 hr 45 mins, plus 55 mins roasting and resting time
          •    Serves:  6-8 people


      • 1/2 ounce dried porcini mushrooms (about 1/2 cup)

      • 1/2 cup boiling water

      • Kosher salt
      • 1 (2- to 3-pound) center-cut beef tenderloin roast, trimmed
      • Freshly ground black pepper
      • 3 tablespoons unsalted butter
      • 2 medium shallots, finely chopped
      • 2 medium garlic cloves, finely chopped
      • 8 ounces cremini mushrooms, trimmed and finely chopped
      • 2 teaspoons finely chopped fresh thyme leaves
      • 6 ounces chicken or duck liver pâté (see Game Plan note), at room temperature

      • 6 ounces thinly sliced prosciutto
      • 1 (14- to 16-ounce) package all-butter puff pastry, thawed in the refrigerator if frozen

      • All-purpose flour, for dusting
      • 1 large egg, lightly beaten
      1. Place the porcinis in a small heatproof bowl and pour in the boiling water. Let sit until completely softened, about 30 minutes. Using a fork, transfer the porcinis to a cutting board (be careful not to disturb the gritty sediment at the bottom of the bowl). Finely chop the mushrooms and set them aside. Slowly pour the soaking liquid into a small bowl, leaving the sediment behind; set the liquid aside and discard the sediment.
      2. Season the beef all over with salt and pepper. Melt 1 1/2 tablespoons of the butter in a large frying pan over medium-high heat until foaming. Place the roast in the pan and brown it all over, taking care not to burn the butter, about 5 to 6 minutes total. Transfer the roast to a plate to cool.
      3. Melt the remaining 1 1/2 tablespoons butter in a separate medium frying pan over medium heat. Add the shallots and cook for 1 minute. Add the reserved porcinis, the garlic, the reserved porcini liquid, and the cremini mushrooms and stir to combine. Increase the heat to medium high and cook, stirring occasionally, until the mushroom mixture has released most of its moisture and appears dry, about 10 minutes. Season with salt and pepper, add the thyme, and stir to combine. Set aside to cool to room temperature, about 20 minutes.
      4. When the mushroom mixture has cooled, place the pâté in a medium bowl and beat with a rubber spatula until smooth. Add the mushroom mixture and stir to evenly combine. Taste and season with salt and pepper as needed. Using a long metal spatula, spread half of the mushroom mixture evenly over one side of the beef roast. Lay a sheet of plastic wrap, slightly larger than the roast, horizontally on the work surface. Vertically arrange half of the prosciutto, one piece slightly overlapping the next, along the length of the plastic wrap (it should be about the same size as the roast). Place the roast mushroom-side down on the prosciutto.
      5. Spread the remaining mushroom mixture over the roast.
      6. Lay the rest of the prosciutto slices, in the same manner as before, over the mushroom mixture.
      7. Fold up the edges of the plastic wrap and use another piece of plastic to enclose the entire roast; refrigerate.
      8. Heat the oven to 425°F and arrange a rack in the middle. Cut off about one-third of the puff pastry from the sheet and roll it out on a lightly floured surface into a rectangle 1/8 inch thick and at least 1 inch larger than the base of the roast. Transfer to a baking sheet. Prick well with a fork all over and bake until brown and crisp, about 12 to 15 minutes. Transfer the pastry to a cutting board to cool, then trim it to the size of the roast. Return the pastry to the baking sheet; set aside.
      9. Remove the roast from the refrigerator. Remove and discard the plastic wrap. Brush the roast all over with the beaten egg; reserve the remaining egg.
      10. Roll out the remaining puff pastry on a lightly floured surface into a rectangle about 12 by 14 inches. Place the roast on top of the cooked pastry base.
      11. Lay the rolled-out pastry over the roast.
      12. Use a spatula to lift up the pastry base, then tuck the sides of the uncooked pastry underneath the cooked pastry to seal the roast.
      13. Brush the pastry all over with the reserved egg.
      14. Roast for 20 minutes. Lower the oven temperature to 400°F and continue to roast for 25 minutes more for rare to medium-rare beef, 30 to 35 minutes for medium. Remove the Wellington from the oven and let it stand for about 10 minutes before slicing.

      This amazing recipe is with thanks to Chow Hound at https://www.chowhound.com/recipes/classic-beef-wellington-29112

        Pan Roasted Chicken Breasts

        Roasted chicken is a simple staple in the kitchen.  You can pair so many different flavors with it to change it up each time.  Evan really enjoys this recipe and loves to dip his chicken in honey for some extra added flavor.

        For this recipe, I use fresh herbs, but if you have the dried variety (these are pretty common in a cook’s pantry), they will suffice.  You can increase the amount of chicken breasts to as many you need.  Just make sure to increase your herbs as well.  You can also use a meat mallet to thin out your chicken breasts if you prefer.

        Prep Time

            •    Prep time: 5 minutes
            •    Cook time: 15 minutes
            •    Yield: Serves 4


            •    4 Boneless Chicken Breast
            •    3 tbsp Extra Virgin Olive Oil
            •    1 tsp Salt
            •    1 tsp Fresh Ground Black Pepper
            •    2 tsp Fresh Thyme
            •    2 tsp Fresh Oregano
            •    2 tsp Fresh Rosemary


        1. Sprinkle the Salt, Pepper and herbs all over both sides of the chicken breast.
        2. Drizzle 1 Tablespoon of Olive Oil all over the Chicken Breasts.
        3. Add 2 Tablespoons of Olive Oil to an oven-proof skillet and put on the stove top on medium high heat.
        4. Sear one side of the chicken breast to a nice golden brown.
        5. Flip the chicken breasts over and put the skillet into the preheated oven for 10 minutes.
        6. Remove the skillet from the oven and let rest for 5 minutes before serving.

        TIP: Scoop up those juices from the pan and put over your chicken on your plate!! They are super flavorful!

        NOTES: Before seasoning, set the chicken breasts out for thirty minutes, and pat dry with paper towels. This is included in the "prep-time" you see for the recipe.

        This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Pan-Roasted-Chicken-Breasts-1547688?prm-v1

        Roasted Caraway Roots with Duck Breast & Smoked Paprika Dressing

        A warm autumnal salad mixing root vegetables roasted in caraway and honey, accompanied by a duck breast and a smoked paprika dressing.

        Prep Time

            •    Prep time: 10 minutes
            •    Cook time: 40 minutes
            •    Yield: Serves 2



        • 2 duck breasts
        • 2 large carrots, scrubbed, peel on and cut into batons
        • 2 medium parsnips, scrubbed, peel on and cut into batons
        • 1 tsp caraway seeds
        • Zest of half a lemon
        • drizzle honey
        • The seeds from half a pomegranate
        • Small handful of coriander leaf, chopped
        • Olive oil
        • Salt and pepper


        • 1 Tbs full fat natural yoghurt
        • 1 tsp apple cider vinegar
        • 1 tsp olive oil
        • ½ tsp smoked paprika
        • ½ tsp smoked salt


        1. Pre-heat your oven to 180 C.
        2. First cook your duck according to packet instructions. This will likely involve, scoring and seasoning the duck, pan frying skin down in a dry pan for 6 minutes, then transferring to an oven for 10-15 minutes (depending on how rare you like your duck), then resting for 10 minutes before slicing up.
        3. Toss the carrot and parsnip batons in a tsp of olive oil, the caraway seeds, lemon zest, and a pinch of salt. Lay on a baking tray and finish with a drizzle of honey. Roast in the oven for 20 minutes of until fork tender and slightly charred.
        4. Whilst the roots are cooking make your dressing by simply stirring all the ingredients together.
        5. Toss the warm carrots with the chopped coriander and pomegranate (leaving some for top garnish), then plate up with the sliced duck. Drizzle over the creamy dressing and serve immediately

        This great family recipe is thanks to Natural Kitchen Adventures at http://naturalkitchenadventures.com/roasted-caraway-roots-with-duck-breast-smoked-paprika-dressing/