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    Recipes — side dish

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    Slow Cooker Honey Mustard Chicken Thighs

    Use just a few ingredients to create this no-fuss slow cooker chicken thigh dish with a creamy honey and mustard sauce. Kids will love it.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 4 hours & 20 minutes
        •    Yield: Serves 4-6

    Ingredients

        •    1 tbsp butter
        •    2 tbsps honey
        •    8 chicken thighs
        •    100g frozen peas
        •    150ml chicken stock
        •    1 tbsp Dijon mustard
        •    2 tbsps double cream
        •    8 spring onion, cut into lengths

    Method

    1. Heat the slow cooker. Melt the butter in a frying pan and quickly brown the chicken thighs all over. Make sure the skin picks up plenty of colour. Season, then put them in the slow cooker. Brown the spring onions and add them to the slow cooker as well. Add the stock, mustard and honey and cook on low for 4 hrs.
    2. Stir in the cream or crème fraîche and peas, then cook for a further 15 mins with the lid off. Re-crisp up the chicken skin under the grill, if you like.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/slow-cooker-honey-mustard-chicken-thighs

    Mediterranean Salmon and Prawn Stew

    Meal prep and freeze ahead our Mediterranean salmon and prawn stew to make weekday dinner quick and easy.

    Prep Time

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

    Ingredients

        •    2 garlic cloves, sliced
        •    crusty bread, to serve
        •    extra lemon zest, to serve
        •    1 celery stick, thinly sliced
        •    small basil leaves, to serve
        •    125ml (1/2 cup) white wine
        •    extra baby capers, to serve
        •    2 tbsps baby capers, drained
        •    400g can baby roma tomatoes
        •    4 x 150g skinless salmon fillets
        •    1 carrot, peeled, finely chopped
        •    1 lemon, rind finely grated, juiced
        •    1 long fresh red chilli, finely sliced
        •    1 leek, trimmed, halved, thinly sliced
        •    4 anchovies, drained, finely chopped
        •    750ml (3 cups) Massel vegetable stock
        •    1 small fennel, trimmed, finely chopped
        •    1 tbsp finely chopped fresh continental parsley
        •    500g medium green prawns, peeled, deveined, tails intact

    Method

    1. Place the garlic, celery, carrot, fennel, leek, tomatoes, chilli, capers, anchovy, wine and stock in another large sealable glass or plastic container.
    2. Place the garlic, celery, carrot, fennel, leek, tomatoes, chilli, capers, anchovy, wine and stock in another large sealable glass or plastic container.
    3. Freeze containers for up to 3 months or until the night before cooking. Defrost overnight in the fridge.
    4. Place the contents of the vegetable container in a large heavy-based saucepan. Bring to the boil over medium heat. Reduce heat to low and simmer for 30 minutes or until thickens slightly and vegetables are tender. Add the contents of the seafood container and cook for a further 7-10 minutes or until cooked through. Top with the extra lemon zest and extra fried capers. Serve with crusty bread and basil leaves, if using.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/mediterranean-salmon-prawn-stew-recipe/mhgo6cj4

    Prawn Cutlets

    Prawn cutlets make an ideal first course or light meal. This is a particularly crisp, tasty batter thanks to the panko crumbs, parmesan and herbs. Serve as soon as they are cooked.

    Prep Time

        •    Prep and Cook Time: 35 minutes
        •    Yield: Serves 6

    Ingredients

        •    oil for deep-frying
        •    1 egg, lightly beaten
        •    3/4 cup seasoned flour
        •    1/4 cup finely grated parmesan
        •    tartare sauce, lemon wedges, to serve
        •    3/4 cup panko (Japanese dried breadcrumbs)
        •    500g green prawns, peeled deveined, tails intact
        •    2 tbsps finely chopped herbs (such as parsley, basil)

    Method

    1. Butterfly prawns by running a sharp knife down the back of each prawn.
    2. Dust prawns in flour, shaking off excess. Dip into egg, then press into combined panko, parmesan and herbs. Arrange on tray and chill 5 minutes.
    3. Half-fill a large saucepan with oil and heat until a cube of bread sizzles as soon as it is added.
    4. Deep-fry prawns, in 4 batches, 3-4 minutes each, turning, until crisp and golden. Drain on paper towels. Serve with tartare sauce and lemon wedges.



    This great family recipe is thanks to Women's Weekly Food Recipes at https://www.womensweeklyfood.com.au/recipes/prawn-cutlets-14678

    Japanese Grilled Sake and Wasabi Prawns

    Whole prawns are served in Japan to represent long life, while in China prawns are associated with happiness and good fortune.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 6

    Ingredients

        •    2 tbsps soy sauce
        •    1 tbsp lemon juice
        •    1/4 cup cooking sake
        •    2 tsps S&B wasabi paste
        •    1/3 cup kewpie mayonnaise
        •    toasted sesame seeds, to serve
        •    4 green onions, thinly sliced diagonally
        •    1cm piece fresh ginger, peeled, finely grated
        •    1.8kg large green king prawns, peeled, tails intact

    Method

    1. Using a sharp knife, cut prawns along back from top to tail (do not cut all the way through). Remove and discard veins and open prawns flat to butterfly.
    2. Combine sake, soy sauce, ginger and half the wasabi in a large glass or ceramic bowl. Add prawns. Toss to coat. Cover. Refrigerate for 30 minutes.
    3. Heat a greased barbecue grill or chargrill pan over high heat. Drain prawns. Discard marinade. Cook prawns, turning, for 2 to 3 minutes or until lightly charred and just cooked through.
    4. Combine mayonnaise, lemon juice and remaining wasabi in a bowl. Season with salt. Place prawns on a serving platter. Sprinkle with green onion and sesame seeds. Serve with wasabi mayonnaise.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/japanese-grilled-sake-wasabi-prawns/jqezys5v

    Scallops with Mango Vinaigrette

    Prep Time

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

    Ingredients

        •    salt
        •    1 tbsp olive oil
        •    mango vinaigrette
        •    1 1/2 pounds sea scallops
        •    freshly ground black pepper
        •    1 (5-ounce) bag baby spinach
        •    1 red bell pepper, cut into strips
        •    1 cup rinsed and drained black beans

    Method

    1. Toss scallops with 1 tablespoon olive oil, and sprinkle with salt and black pepper. Grill over medium-high heat 2 minutes on each side or until opaque.

    2. Arrange spinach, bell pepper, black beans, and scallops on a serving plate. Drizzle with Mango Vinaigrette.

    3. Note: To sear the scallops instead of grilling, thoroughly heat a large skillet over medium-high heat. Cook scallops 2 minutes on each side or until opaque.
    4. Know this: Sea scallops are commonly sold frozen or fresh at seafood markets. Live scallops, which are sold in their shells, are highly perishable, costly, and not appropriate in this recipe.

    5. Thaw frozen scallops for several hours in the refrigerator or wrapped in plastic wrap under gently running cool water. Drain well before use.

    6. Fresh scallops come "wet" or "dry." Wet scallops are treated with a preservative that adds weight and tends to seep out when cooked. They appear snow-white at markets. Dry scallops are beige to pink in color.

    7. Many people prefer to remove the opaque "foot" that sometimes comes on the side of the sea scallop. Although edible, this oblong piece is slightly tough.

    8. Preheat the grill (or skillet) thoroughly, or the scallops will stick and tear when turned. The scallops may initially stick on hot grill grates while browning, but will release when it's time to turn them over.

    9. Pour this: Nobilo Icon Sauvignon Blanc ($18). With tropical-fruit notes, this complex and well-balanced wine pairs nicely with sweet scallops.



    This great family recipe is thanks to Coastal Living Recipes at https://www.coastalliving.com/syndication/scallops-with-mango-vinaigrette