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    Recipes

    Roast Pork Tenderloin with Carrot Romesco

    Romesco is to Spain what pesto is to Italy. Typically made with red peppers, this carrot version led to some new ideas.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 4

    Ingredients

        •   ¼ cup pine nuts
        •   1½ pound small carrots, peeled, halved lengthwise if large
        •   5 tablespoons olive oil, divided
        •   Kosher salt and freshly ground black pepper
        •   1 large pork tenderloin (about 1½ lb.)
        •   1 small garlic clove, finely grated
        •   1 tsp Aleppo pepper or ½ tsp. crushed red pepper flakes
        •   2 tablespoons red wine vinegar, divided
        •   2 cups spicy greens (such as watercress or baby mustard)

    Method

    1. Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes; let cool.
    2. Increase temperature to 450°. Toss carrots with 1 Tbsp. oil on another rimmed baking sheet; season with salt and black pepper. Roast, tossing occasionally, until softened and browned, 15–20 minutes; let cool slightly.
    3. Meanwhile, heat 1 Tbsp. oil in a large ovenproof skillet over medium-high heat. Season pork with salt and black pepper and cook, turning occasionally, until golden brown, 10–15 minutes. Transfer skillet to oven and roast pork until a thermometer inserted into thickest portion registers 145°, 8–10 minutes. Let rest 5 minutes before slicing.
    4. Pulse pine nuts, garlic, and remaining 3 Tbsp. oil in a food processor to a coarse paste. Add Aleppo pepper, one-fourth of carrots, 1 Tbsp. vinegar, and 1 Tbsp. water. Process, adding more water as needed, to a coarse purée; season romesco with salt, black pepper, and more vinegar, if desired.
    5. Toss greens with remaining carrots and remaining 1 Tbsp. vinegar in a large bowl; season with salt and black pepper. Serve pork with romesco and salad.



    This great family recipe is thanks to Bonappetit Recipes at https://www.bonappetit.com/recipe/roast-pork-tenderloin-with-carrot-romesco

    Hot Smoked Salmon Flame Cake (German Pizza)

    Known as a flame cake, this is a delicious alternative to Italian style pizza. Use a ready-made pizza base, but choose a really thin one so its super crispy. You can also use any of your favourite flat breads!

    Prep Time

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

    Ingredients

        •   300g Huon Wood Roasted Salmon
        •   2 Large pre-made pizza bases or flat bread
        •   1 small Onion, cut into very fine wedges
        •   1 Cup Creme Fraiche
        •   1/2 Cup Parsley, finely chopped

    Method

    1. Preheat oven to 220C.
    2. Place the pizza bases on a baking tray, then generously smear each one with crème fraiche.
    3. Scatter over the onion, then finish with pieces of flaked Huon Salmon.
    4. Bake in hot oven for 10 -15 minutes until the onion is starting to colour.
    5. Remove from oven and sprinkle with parsley and serve.



    This great family recipe is thanks to Best Recipes at https://www.huonaqua.com.au/recipes/hot-smoked-salmon-flame-cake-german-pizza/

    Teriyaki Chicken Foil Packets

    Summer is all about easy meals with minimal clean-up and foil packet dinners are just the solution. These Teriyaki Chicken Foil Packets are a complete meal that require hardly any effort! The great thing is that you can toss them on the grill while you’re camping or cook them in the oven on a busy weeknight.

    These Teriyaki Chicken Foil Packets are the perfect easy campfire or weeknight meal. Best of all, they are filled with a sweet and savory Asian glazed chicken, broccoli, edamame, green beans, pineapple and bell peppers. Throw them on the grill or in the oven to cook and serve with some rice or your favorite side dish.

    Prep Time

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

    Ingredients

        •   Heavy Duty Foil plus parchment paper if preferred

    For the Foil Packets:

        •   4 boneless skinless chicken breasts pounded to even thickness
        •   1 tablespoon olive oil
        •   salt and pepper to taste
        •   1 cup broccoli florets
        •   1/2 cup green beans
        •   1/2 red bell pepper chopped
        •   1/4 cup pineapple chunks optional
        •   1 cup edamame beans defrosted (optional)
        •   3/4 - 1 cup teriyaki sauce homemade recipe below or your favorite store-bought

    For Meal Prep:

        •   Your favorite side: quinoa rice or potatoes
        •   For the Homemade Teriyaki Sauce
        •   ¼ cups low sodium soy sauce
        •   4-5 tablespoons honey depending on how sweet you like it
        •   4 tablespoons rice wine vinegar
        •   1½ teaspoons sesame oil plus more for drizzling on vegetables
        •   3 garlic cloves minced
        •   ¾ teaspoon grated or ground ginger
        •   1 tablespoon cornstarch
        •   3 tablespoons water
        •   Salt and black pepper to taste

    Method

    1. Preheat grill to medium-high heat or the oven to 425 degrees F.
    2. Cut four 18 x 12 inch squares of foil* and lay out on a flat surface.
    3. If making the Homemade Teriyaki Sauce: In a saucepan over medium heat, whisk together soy sauce, honey, vinegar, sesame oil, garlic, ginger, cornstarch and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.
    4. Place one chicken breast in the middle of each piece of foil and divide the vegetables evenly into each packet, arranging them around the chicken.
    5. Drizzle the chicken and vegetables with olive oil and season with salt and pepper to taste.
    6. Brush teriyaki sauce on both sides of the chicken and vegetables - reserving enough for later.
    7. Fold the foil over the chicken and seal to close off the packets
    8. If cooking on the grill: Place foil packets onto grill and grill for 7-8 minutes, then flip over and grill for an additional 6-8 minutes (depending on the thickness of the chicken) or until chicken is cooked through.
    9. Remove from the grill and carefully open the foil packets.
    10. If cooking in the oven: Place foil packets on a baking sheet and cook for 25-30 minutes (or until chicken is cooked through, rotating tray once). Time varies depending on the thickness of the chicken. Remove baking sheet from oven.
    11. Brush chicken with reserved sauce and top with sesame seeds and green onions (if desired) and serve immediately with quinoa, rice or your favorite side.
    12. For meal prep: Divide chicken and vegetables into lunch containers. Add your favorite side.

    NOTES: If you prefer using parchment paper instead - you can also cut four 18 x 12 inch parchment paper squares and place them on top of the foil and place the salmon and vegetables on the parchment paper. Then double wrap the packets with the foil layer on the outside.



    This great family recipe is thanks to Life Made Sweeter Recipes at https://lifemadesweeter.com/teriyaki-chicken-foil-packets/

      Delicious Wallaby Meatballs

      Prep Time

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

      Ingredients

          •   500 gm wallaby mince
          •   100 gm grated parmesan
          •   80 gm fresh breadcrumbs
          •   2 tbs chopped parsley
          •   2 egg yolks
          •   2 tbs olive oil
          •   500 ml good quality Italian tomato sauce
          •   2 tbs olive oil
          •   Shaved parmesan to serve

      Method

      1. Preheat oven to 180C.
      2. Mix together wallaby, parmesan, breadcrumbs, parsley, egg yolks. Season to taste. Roll into golf ball-sized balls.
      3. Place on a lined baking tray.
      4. Place under grill or top shelf of oven for 5 minutes or until well
      5. Caramelised, turn balls over & caramelise other side.
      6. Move trays to middle of oven and cook for a further 5 minutes, or until cooked through.
      7. Heat Italian tomato sauce in a saucepan, add cooked meatballs and serve with shaved parmesan and a green salad.



      This great family recipe is thanks to Best Recipes at http://www.lenah.com.au/delicious-wallaby-meatballs/

      How To Cook Duck Breast

      Duck breast with golden crisp skin and a deeply rich and rosy interior can be better than a steak. I often wonder we don't cook more of it at home. I admit I often overlook this date-night alternative, but it truly has all the ease of chicken breast and decadence of steak.

      You won't need more than a pan and a few simple prep tricks to make a gorgeous duck breast at home that rivals any restaurant prix-fixe entrée.

      Prep Time

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

      Ingredients

          •  2 skin-on White Pekin duck breasts (about 6 ounces each)
          •  1 tablespoon kosher salt
          •  1 large Yukon gold potato

      Equipment

          •  Measuring cups and measuring spoons
          •  Large cutting board
          •  Sharp chef’s knife
          •  12-inch cast iron skillet

      Method

      1. Score the duck breast skin. About an hour before cooking, remove the duck breasts from the refrigerator and their packaging. Use a sharp knife to score the skin: Make 3 to 4 parallel shallow cuts into the skin, but not through it, in one direction, then make 3 to 4 shallow cuts in another direction, making a cross hatch or diamond pattern. Pat the duck breasts dry with paper towels.
      2. Season with salt and rest for 15 minutes. Season the breasts on all sides with salt (you might not use all the salt; that’s fine). Set aside and let rest for 15 minutes. Meanwhile, cut the potato into small 1/2-inch cubes.
      3. Start in a cool pan to render out as much fat as possible. Place the duck breasts skin-side down in a large cast iron skillet and turn the heat to medium. You want to crisp the skin slowly, driving out as much of the fat as possible.
      4. Cook on the first side for 6 to 8 minutes. After 6 to 8 minutes, the pan will have filled with a substantial amount of fat from the skin. The skin should be a very dark golden-brown.
      5. Flip the breasts and cook 3 to 4 minutes, or until they reach 135°F. Flip the breasts and cook for 3 to 4 minutes more. Add the potatoes to the pan right after you flip the breast. Cook until the breasts are plump and register 135°F in the thickest part of the breasts for medium-rare.
      6. Rest the duck for 5 minutes and continue to cook the potatoes until crisp. Remove the duck breasts to a clean plate or cutting board and let rest 5 minutes. Continue cooking the potatoes, stirring regularly, until they are golden-brown on the outside and tender inside, 5 to 7 minutes.
      7. Slice the duck breasts and serve with the potatoes. Slice the duck breasts on the diagonal and serve over the potatoes with any accumulated juices on the resting plate.
      8. Once the duck breast is cooked and resting before slicing, you'll have this little gift of warm duck fat. Frying potatoes in this fat is a classic French approach to duck that an old friend (and culinary director for Good Eats) taught me. The little potato cubes are irresistible!
      9. But if you're serving the duck for date night, you may find sautéing a little garlic and some greens in the fat is a little more elegant. Either way, be sure to save any extra duck fat. Store it in the fridge and use it within two weeks.
      10. When your potatoes or greens are done, thinly slice the breast and serve immediately.

      NOTES: Storage: Leftover duck and potatoes can be stored in an airtight container in the refrigerator for up to 4 days.

      For Your Info:

          •  This recipe calls for two Pekin duck breasts, which are easier to find at most markets. If you can get your hand on wild or magret breast, be prepared for them to take longer in the rendering step, as they have quite a bit more fat.

          •  The breast will render about 1/2 cup of glorious duck fat. We're using it to crisp potatoes while the duck breasts rest, but you could also sauté greens or soften onions and apples in the pan while it's hot.



      This great family recipe is thanks to The Kitchn Recipes at https://www.thekitchn.com/how-to-cook-duck-breast-254046