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    Recipes

    Peanut Noodles With Chicken

    This Asian-flavored cold pasta salad is an all-in-one meal or popular side dish.

    Prep Time

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

    Ingredients

        •   1 pound DeLallo linguine noodles
        •  
    3 chicken breasts cooked and sliced or chopped, about 4 cups
        •  
    5 carrots peeled and thinly shaved into ribbons
        •  
    3 seedless cucumbers thinly shaved into ribbons
        •  
    2 bell peppers red, yellow or orange, seeded and thinly sliced
        •  
    6 green onions chopped thinly
        •  
    1/2 bunch cilantro leaves chopped

    For the Peanut Dressing:

        •   4 garlic cloves minced or pressed
        •  
    1- inch knob of ginger peeled and grated
        •  
    1/2 cup creamy peanut butter
        •  
    1/3 to 1/2 cup water
        •  
    3 tablespoons rice vinegar
        •  
    2 tablespoons sesame oil
        •  
    2 tablespoons soy sauce
        •  
    1 tablespoon hot chile sauce like Sambal Olek

    Method

    1. Cook the DeLallo linguine noodles according to the package directions. Rinse and set aside.
    2. Add the cooled noodles and chopped vegetables to a large bowl.
    3. Add the ingredients for the dressing to a blender and blend until smooth. Add more water as needed to thin out the dressing. Pour the dressing over the noodles and vegetables and toss to coat. Garnish with more cilantro and green onions as desired.



    This great family recipe is thanks to Foodiecrush Recipes at https://www.foodiecrush.com/peanut-noodles-with-chicken/

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    Cornmeal Crusted Fish Sticks

    Cornmeal gives the coating great texture and crunch. Any firm white-fleshed fish can be substituted for the tilapia; we like cod, catfish, or haddock.

    Prep Time

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

    Ingredients

        •   4 large egg whites
        •   1 pound skinless tilapia fillets, cut into 1-by-3-inch strips
        •   1/2 cup all-purpose flour
        •   Ketchup, for serving
        •   Coarse salt and ground pepper
        •   1 cup yellow cornmeal
        •   1 cup vegetable oil

    Method

    1. Preheat oven to 250 degrees. Line a large rimmed baking sheet with foil; fit another with a wire rack. In a large bowl, whisk together egg whites, 2 teaspoons salt, and 1/4 teaspoon pepper; add fish, and toss to coat. In another large bowl, combine cornmeal and flour; season with salt and pepper.
    2. Working in batches, lift fish from egg-white mixture (letting excess drip off), and dredge in cornmeal mixture, patting to adhere; transfer to foil-lined sheet.
    3. In a large skillet, heat oil over medium-high. Working in batches, cook fish until golden brown and opaque throughout, 4 to 6 minutes, turning once (if fish is browning too quickly, reduce heat). Transfer to wire rack, and keep warm in oven while remaining fish cooks. Serve with ketchup.



    This great family recipe is thanks to Martha Stewart Recipes at https://www.marthastewart.com/314219/cornmeal-crusted-fish-sticks?czone=food/dinner-tonight-center/dinner-tonight-main-courses

    Easy Pork and Fennel Sausage Tray Bake with Apple Cider and Cabbage

    Simmer juicy pork sausages in apple cider for a quick boost of flavour.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •   1 small red cabbage, cut into 4 thick slices
        •   1/2 butternut pumpkin, cut into 1cm-thick slices
        •   2 small red delicious apples, thinly sliced crossways
        •   8 garlic cloves, unpeeled
        •   2 tablespoons extra virgin olive oil
        •   2 teaspoons fennel seeds
        •   8 thick pork sausages
        •   1 cup apple cider
        •   1 bunch broccolini, halved lengthways
        •   Small fresh thyme sprigs, to garnish

    Method

    1. Preheat oven to 220C/200C fan-forced. Line a large baking tray with sides with baking paper.
    2. Place cabbage, pumpkin, apple and garlic on prepared tray. Combine 1 tablespoon oil and fennel seeds in a small bowl. Season. Drizzle fennel mixture over vegetables. Bake for 15 minutes.
    3. Meanwhile, heat remaining oil in a large frying pan over medium heat. Cook sausages, turning for 5 minutes or until browned all over. Add cider. Bring to a simmer. Simmer for 4 minutes or until reduced slightly.
    4. Top vegetables with broccolini and sausage mixture. Bake for a further 10 minutes or until vegetables are tender and sausages are cooked through. Serve sprinkled with thyme.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/easy-pork-fennel-sausage-tray-bake-apple-cider-cabbage/XswWdZy0?r=recipes/sausagerecipes&c=9b68d69e-2711-445b-8087-66061c71a108/Sausage%20recipes

    Patagonian Scallop Quesadilla

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4-6

    Ingredients

        •   1½ lbs Patagonian Scallops, cooked
        •   4 oz cream cheese
        •   4 oz pepperjack cheese, shredded
        •   ¾ cup dried pineapple rings*, chopped finely
        •   ¾ cup green onion, chopped
        •   ¼ cup cilantro, chopped finely (optional)
        •   2 tbsp lime juice
        •   ¾ cup almonds, chopped
        •   Tabasco, salt and pepper to taste
        •   10 to 12 10” flour tortillas

    Method

    1. Combine and mix well all ingredients, except scallops.
    2. Add scallops and mix gently.
    3. Coat ½ of 10” tortilla with an even ½ inch layer of scallop
      mixture.
    4. Fold tortilla in half and gently press two sides together. 
      Repeat process with second tortilla.
    5. Spray sauté pan with vegetable spray and place both
      tortillas in pan, OR very lightly brush each side of folded tortilla with mayonnaise.
    6. Cook on both sides until browned. Remove from pan
      and cut each tortilla into 4-6 equal pieces.
    7. Plating: Arrange on plate and serve with your favorite fresh salsa.

    * Dried fruit options: Golden raisins, Dates, Apricots, Mangoes, Cherries, Papaya or Cranberries.



    This great family recipe is thanks to Clearwater Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/argentine-scallop-recipes/patagonian-scallop-quesadilla/

      Indo-Greek 9-Hour Slow-Cooked Lamb

      Prep Time

          •    Prep time: 20 minutes
          •    Cook time: 9 hours
          •    Yield: Serves 6-8

      Ingredients

          •   2 kilo (approxinately 4.5 pounds) lamb shoulder, bone-in

      Spice rub:

          •   3 whole dried bay leaves
          •   1 tablespoon garlic powder
          •   1 teaspoon dried wild oregano (available at Greek and European deli’s, please use this rather than ordinary dried oregano as the flavour is superior)
          •   1 teaspoon dried thyme
          •   1 teaspoon fennel seeds
          •   1/4 teaspoon black peppercorns
          •   salt to taste
          •   2 tablespoons red wine vinegar
          •   2 tablespoons macadamia oil
          •   drizzle of olive oil at the end of cooking time

      Method

      1. Wash the lamb shoulder and pat dry with kitchen towel. Make deep slashes about one inch in several areas over the joint so that you can rub the marinade into the meat. Place the lamb into a non-reactive casserole, ideally an enamelled cast iron pan.
      2. In a spice grinder, grind the bay leaves, garlic powder, wild oregano, thyme, fennel seeds and black peppercorns until everything is a fine powder. Combine this with the red wine vinegar and macadamia oil.
      3. Salt the lamb well, then pour the marinade over the meat, making sure you rub the marinade into the slashes. Cover the casserole in a sheet of foil, then place the lid over it tightly.
      4. Leave the lamb shoulder in the marinade in the fridge overnight.
      5. The next day preheat the oven to 125˚C (approximately 250˚F). Cook the lamb for 8 hours covered in the casserole pan, then remove the lid and foil. Turn the oven up to 200˚C (approximately 390˚F) and cook the lamb for a further 60 minutes, basting every 15 minutes. This will reduce the juices and caramelise the meat.
      6. When cooked, shred the flesh loosely and drizzle olive oil over before serving. Serve with lemon wedges and lots of salad. (This lamb tastes amazing with a Greek salad or an Indian raita alike.)



      This great family recipe is thanks to Tanyazouev Photography Recipes at https://tanyazouev.com/indo-greek-9-hour-slow-cooked-lamb/?fbclid=IwAR2rmjo2FCT35zKFo511anyifQtAMnOKoPsElyr3DlILbegEqvO7pXL2SyY