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    Huon Spaghetti Salmonara

    Chef Massimo Mele has had fun putting a Huon Salmon twist on his Italian heritage with this dish and we think you’ll enjoy what he’s come up with – we did!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •   2 140g Huon Salmon Portions
        •   400g Dry Spaghetti
        •   2 Garlic Cloves, finely chopped
        •   4 Egg Yolks
        •   100ml Creme Fraiche
        •   100g Freshly grated parmesan, plus extra to serve
        •   2 tbsp Chopped flat-leaf parsley leaves
        •   225g Shaved zucchini
        •   20g Butter
        •   Salt
        •   Pepper

        •   Lemon Zest

    Method

    1. Put your large pot of water onto the stovetop and set to boil.
    2. Meanwhile, season the salmon on the flesh side and then bake in an extremely hot oven for 5 minutes.
    3. Cook pasta in the boiling salted water according to the packet instructions.
    4. Heat butter in a fry pan, add zucchini and cook for 2-3 minutes until beginning to crisp. Add garlic for 30 seconds, then add salmon. Cook for about 2 minutes then set aside.
    5. Place eggs, yolk, cream and parmesan in a bowl. Season, then mix gently with a fork.
      Drain pasta, then return to pan. Quickly add egg and salmon mixtures and parsley.
      Toss to combine - the heat from the pasta will cook the egg slightly and form a creamy sauce add 2 or 3 tablespoons of the pasta water, this will help thicken the pasta.
    6. Serve immediately with extra parmesan and cracked black pepper on top.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-spaghetti-salmonara/

    Pork, Mushroom, and Arugula Salad

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 1-2

    Ingredients

        •   2-3 ounces leftover Roast Pork Loin
        •   1/4 cup leftover Sauteed Mushrooms
        •   3-4 cups arugula
        •   1 tablespoon pumpkin seeds (pepitas)
        •   2 tablespoons Whole Grain Mustard Dressing

    Method: Toss pork, mushrooms, and arugula with mustard dressing; top with pepitas.



    This great family recipe is thanks to Bon appetit Recipes at https://www.bonappetit.com/recipe/pork-mushroom-arugula-salad

    Sticky Duck with Chinese Pickled Radishes

    Make the most of this turnip-like vegetable by stir-frying the green leaves and pickling the veg - serve with rich Asian-spiced meat.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 2

    Ingredients

    For the Pickled Radishes:

        •   2 bunches radishes, sliced, leaves reserved
        •   2 tbsp golden caster sugar
        •   1 tbsp white wine vinegar
        •   1 tbsp low-salt soy sauce
        •   1 tbsp brown sugar
        •   1 red chilli, deseeded and sliced

    For the duck:

        •   1 tbsp clear honey
        •   1 tbsp low-salt soy sauce
        •   1 tbsp rice wine
        •   1 tbsp white wine vinegar
        •   1 tsp five spice powder
        •   2 duck breasts

    For the Radish Leaves:

        •   1 tbsp vegetable oil
        •   leaves from 2 bunches radishes
        •   2 garlic cloves, sliced
        •   1 tsp low-salt soy sauce
        •   1 tsp sesame oil
        •   1 tsp sesame seeds

    Method

    1. Put the radishes in a sieve over a bowl. Sprinkle with the caster sugar and 2 tsp salt, and leave for at least 30 mins or up to 1 hr. Make a dressing by mixing the vinegar, soy sauce, brown sugar and chilli together until the sugar dissolves. Gently press the radishes to release any liquid, then tip them into a bowl and pour over the dressing.
    2. Heat oven to 180C/160C fan/gas 4. For the duck, mix the honey, soy, rice wine and vinegar in a small bowl. Slash the skin of the duck breasts and season with salt, pepper and the five-spice powder. Heat an ovenproof frying pan and cook the duck, skin-side down, for 5 mins until golden. Flip over, baste with the honey and soy mix, then put the pan in the oven for 15-20 mins, turning the breasts a couple of times to glaze the skin. Leave the duck in the pan to rest.
    3. For the radish leaves, heat the oil in a small wok, add the leaves and garlic, and stir-fry until the leaves are just wilted. Splash with soy, drizzle with sesame oil and scatter with sesame seeds. Serve the duck breasts whole or sliced – it’s up to you – with the pickled radishes and the stir-fried leaves.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/3147701/sticky-duck-with-chinese-pickled-radishes

    Steamed Barramundi with Asian Greens

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4

    Ingredients

        •   4 x 200 gm barramundi fillets, skin on
        •   60 gm ginger, julienned
        •   3 cloves of garlic, thinly sliced
        •   6 spring onions, thinly sliced on an angle
        •   50 ml soy sauce
        •   ½ tsp sesame oil
        •   150 ml peanut oil
        •   600 gm assorted Asian green, such as bok choy, Chinese broccoli or choy sum, washed and cut roughly to the same size
        •   2 tbsp oyster sauce
        •   1 tbsp roasted sesame seeds
        •   Fried shallots, to serve

    Method

    1. Fill the bottom third of a wok with water and bring to the boil over high heat. Place fish fillets, skin-side down on greaseproof paper in a steamer basket that fits snugly in the wok, ensuring water doesn’t touch the base of the steamer. Scatter ginger and garlic over the fish, reserving 1 tsp of each to add to the Asian greens. Scatter over spring onion, seal steamer with a lid and steam fish until opaque and just cooked through (8-10 minutes).
    2. Combine the soy sauce and sesame oil in a bowl, then brush over the fish and set aside to rest while you cook the greens.
    3. Heat the peanut oil in a wok over high heat until smoking, add Asian greens, reserved ginger and reserved garlic and stir-fry until fragrant (1 minute). Add the oyster sauce and any remaining soy sauce mixture and toss to combine and greens are wilted. Scatter with sesame seeds and serve hot, topped with the steamed barramundi and scattered with coriander and fried shallots.



    This great family recipe is thanks to Lifestyle Food Recipes at https://www.lifestylefood.com.au/recipes/23200/steamed-barramundi-with-asian-greens

    Chicago-Style Pan Pizza

    This is the best Chicago-style pizza that I have ever had. Make sure that you use the Parmesan in hard triangle form. It tastes so much better when you grate it yourself.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 6

    Ingredients

        •   1 (1 pound) loaf frozen bread dough, thawed
        •   1 pound bulk Italian sausage
        •   2 cups shredded mozzarella cheese
        •   8 ounces sliced fresh mushrooms
        •   1 small onion, chopped
        •   2 teaspoons olive oil
        •   1 (28 ounce) can diced tomatoes, drained
        •   3/4 teaspoon dried oregano
        •   1/2 teaspoon salt
        •   1/4 teaspoon fennel seed
        •   1/4 teaspoon garlic powder
        •   1/2 cup freshly grated Parmesan cheese

    Method

    1. Preheat the oven to 350 degrees F (175 degrees C). Press the dough into the bottom and up the sides of a greased 9x13 inch baking dish.
    2. Crumble the sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove the sausage with a slotted spoon, and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over the sausage.
    3. Add mushrooms and onion to the skillet; cook and stir until the onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over the mozzarella cheese. Sprinkle Parmesan cheese over the top.
    4. Bake for 25 to 35 minutes in the preheated oven, or until crust is golden brown.



    This great family recipe is thanks to allrecipes Recipes at https://www.allrecipes.com/recipe/82007/chicago-style-pan-pizza/?internalSource=hub%20recipe&referringId=16546&referringContentType=recipe%20hub&clickId=cardslot%209