• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Check Out Continue Shopping


    Crispy Skinned Huon Salmon with Nicoise Salad

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


        •    4 eggs
        •    olive oil
        •    sea salt
        •    black pepper
        •    8 anchovy capers
        •    1 tbsp baby capers
        •    400gm green beans
        •    1/4 cup parsley leaves
        •    1/4 cup kalamata olives
        •    250gm cherry tomatoes
        •    4 Huon salmon fillets, skin on


    1. To prepare the salad, soft boil the eggs and set aside to cool. Trim the stalk end of the beans and steam until tender and just cooked, refresh in cold water. Roast the cherry tomatoes in the oven for 10-15 minutes until cooked, allow to cool.
    2. To assemble the salad, place the beans on a serving platter, gently peel the eggs, slice in halves and place on the beans. Add the cherry tomatoes, kalamata olives, anchovy fillets and baby capers. Season with cracked black pepper, garnish with the parsley leaves and drizzle with olive oil.
    3. Place salmon skin side up on a plate, drizzle with olive oil & sprinkle with the sea salt. Heat a non-stick fry pan over medium to high heat (you can also use the BBQ plate) Place the salmon skin side down in the fry pan, cook for 4-5 minutes or until the skin is crisp, turn the fillets & cook for a further 4 minutes, serve with the salad.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/crispy-skinned-huon-salmon-with-nicoise-salad/

    Spicy Stewed Sausages with Three Peppers

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 8


        •    salt
        •    1 cup dry red wine
        •    crusty bread, for serving
        •    1 medium red onion, thinly sliced
        •    2 red bell peppers, cut into 1 inch dice
        •    2 green bell peppers, cut into 1 inch dice
        •    2 yellow bell peppers, cut into 1 inch dice
        •    1 habanero chile, seeded and thinly sliced
        •    1 cup freshly grated pecorino cheese (3 ounces)
        •    4 serrano chiles, seeded and thinly sliced crosswise
        •    1 small fennel bulb-trimmed, cored and thinly sliced
        •    3 tbsps extra-virgin olive oil, plus more for brushing
        •    2 pounds sweet Italian sausages, pricked all over with a fork


    1. Light a grill. Brush the sausages lightly with oil and grill over a medium-hot fire, turning, until nicely charred and just cooked through, about 16 minutes total.
    2. Set a large cast-iron skillet on the grill and add the 3 tablespoons of olive oil. Add the peppers, onion, fennel and chiles and cook, stirring occasionally, until the vegetables are softened, about 15 minutes. Season with salt. Add the sausages and wine to the skillet and simmer until the wine has reduced by half, about 4 minutes. Remove from the grill and sprinkle half of the pecorino cheese over the sausage and peppers. Serve with bread, passing the remaining pecorino at the table.

    This great family recipe is thanks to Food&Wine Recipes at https://www.foodandwine.com/recipes/spicy-stewed-sausages-three-peppers

    Hominy with Blistered Padron Peppers and Seared Scallops

    With so many excellent textures and flavors in this soup-like dish, it's hearty enough to be served as an entrée and it goes well as an accompaniment to pork or served with warm tortillas.

    Prep Time

        •    Prep time: 30 minutes
        •    Yield: Serves 4


        •    12 sea scallops
        •    2 tbsps lime juice
        •    1 1/4 cup hominy
        •    2 shallots, minced
        •    1 tbsp minced chives
        •    3 tbsps unsalted butter
        •    1 tbsp fresh lemon juice
        •    12-16 small Padron peppers
        •    2 cups low-sodium chicken stock
        •    3 ounces red cabbage, thinly sliced
        •    1 red bell pepper, sliced into 2 inch pieces


    1. In a heavy bottomed saucepan over medium heat, add the butter and shallots to the pan, stirring until translucent and glossy. Add the hominy and red bell pepper, and toss to coat in oil. Season with a couple pinches of salt and add the chicken stock. Bring mixture to a simmer and cook until hominy has become tender, about 15 minutes. Remove from heat, stir in lime juice, and add sliced cabbage to slightly wilt down. Adjust for seasonings if necessary. Keep warm and set aside.

    2. In a medium sauté pan over high heat, heat the oil in the pan. Season the scallops with kosher salt and sear for about 3 minutes on the first side, flip, and sear another minute more on the second side. Remove the scallops from the pan and reserve warm on the side. Discard the scallops cooking oil and drizzle in the extra virgin olive oil. When the oil is hot, toss in the Padron peppers and season with salt. Cook until the skin of the peppers blisters and chars, about 3 minutes.

    3. Spoon a scoop of the hominy mixture and broth into the bottom of each serving bowl, add a few scallops, and top with 3-4 Padron peppers. To serve, season with flaky sea salt, minced chives and a squeeze of lemon juice.

    This great family recipe is thanks to Food&Wine Recipes at https://www.foodandwine.com/recipes/hominy-with-blistered-padron-peppers-and-seared-scallops

    Pork Sliders with Smashed Avocado

    Prep Time

        •    Prep and cook time: 10 minutes
        •    Yield: Serves 4


        •    cooking spray
        •    3/4 tsp kosher salt
        •    1/2 tsp garlic powder
        •    2 tsps fresh lemon juice
        •    1/2 ripe peeled avocado
        •    8 small Bibb lettuce leaves
        •    2 small ripe tomatoes, sliced
        •    12 ounces tbsps chopped fresh flat-leaf parsley
        •    8 (1 ounce) whole-wheat slider buns, halved crosswise
        •    2 ounces Monterey Jack cheese, shredded (about 1/2 cup)


    1. Heat a grill pan over medium-high heat. Lightly coat cut sides of buns with cooking spray. Place buns, cut sides down, in pan; cook 1 minute or until lightly toasted.
    2. Combine pork, parsley, salt, and garlic powder in a medium bowl, gently mixing with hands. Divide mixture into 8 equal portions, shaping each into a 1/4-inch-thick patty. Lightly coat both sides of patties with cooking spray. Arrange patties in pan coated with cooking spray; cook 2 minutes. Turn patties over; top patties evenly with cheese. Cook 2 to 3 minutes or until cheese melts.
    3. Combine lemon juice and avocado in a bowl; mash avocado with a fork, and stir to combine. Spread avocado mixture evenly over bottom halves of buns. Place 1 patty on each bottom bun. Top each with 1 tomato slice and 1 lettuce leaf. Top with top halves of buns. Serve immediately.

    This great family recipe is thanks to myrecipes Recipes at https://www.myrecipes.com/recipe/pork-sliders-smashed-avocado

    Duck à l'Orange Recipe

    Duck à l'orange is a classic French recipe featuring a whole roasted duck with crispy, crackling skin along with an aromatic sweet-sour sauce known as sauce bigarade.

    Prep Time

        •    Prep and cook time: 6 hours plus optional overnight dry-brining
        •    Yield: Serves 4


        •    kosher salt
        •    1 medium carrot, diced
        •    1 large celery rib, diced
        •    1/2 cup red wine vinegar
        •    2 tbsps fresh lemon juice
        •    vegetable oil, for drizzling
        •    1 medium yellow onion, diced
        •    2 tbsps (30g) cold unsalted butter
        •    Fresh ground white or black pepper
        •    1 tbsp (15ml) tomato paste (Optional)
        •    1 whole duck (about 5 pounds; 2.25kg)
        •    2 quarts (2L) brown beef and brown chicken stock
        •    Cornstarch or arrowroot (Optional only if needed)
        •    4 ounces (115g) granulated sugar (about 1/2 cup plus 1 tbsp)

        •    2 tbsps (30ml) fresh navel orange juice or 1/4 cup (60ml) bitter orange juice
        •    Zest of 1 navel orange or 2 bitter oranges, cleaned of any white pith and cut into a fine julienne


    1. If desired, you can spatchcock the duck (see note). To do so, use poultry shears to remove the backbone by cutting along both sides of the spine from the cavity to neck ends, then flip the duck and press down on the breast to flatten it.

    2. Trim away any excess skin around the duck's neck and cavity openings. Cut off duck wingettes and wing tips at the joint, leaving the drumettes connected to the duck; remove neck and any giblets from the cavity. Refrigerate trimmed wing ends, neck, and spine (if using) until ready to make the sauce; reserve giblets and trimmed skin for another use, or discard.

    3. Prick duck skin all over with a sharp paring knife, especially where the skin is thickest, being careful not to cut into the meat below. In a large pot of boiling water and while wearing heavy kitchen gloves to protect your hands from the heat, dip the duck into the water for 2 minutes. Remove, allowing boiling water to drain off before transferring duck, breast side up, to a wire rack set in a rimmed baking sheet.

    4. Season duck all over, inside and out, with kosher salt. Refrigerate uncovered for at least 1 hour and up to 24 hours.

    5. When ready to roast the duck and make the sauce, preheat oven to 425°F (220°C) and set rack in middle position. Set trimmed wings and neck (plus backbone, if you've spatchcocked the duck) on a rimmed baking sheet along with the diced carrot, onion, and celery and drizzle lightly with oil, rubbing to coat all over; if using tomato paste (it will help darken an overly white stock), rub it all over the duck and vegetables as well.

    6. Roast duck trimmings and vegetables, stirring one or twice, until browned all over, about 25 minutes (check often, as you do not want anything to scorch or burn).

    7. Add stock to a large saucepan and bring to a simmer. Transfer roasted duck trimmings and vegetables to the stock. Pour some boiling water onto the baking sheet and scrape up any browned bits, then add that liquid to the stock, as well.

    8. Gently simmer stock and vegetables until reduced by about half, about 2 hours (timing can vary wildly as evaporation rates depend on the pot dimensions and other factors, so keep an eye on it); occasionally skim off and discard any scum or rendered fat that accumulates on the surface.

    9. Fine-strain stock and discard solids. Add stock to a smaller saucepan and continue to gently simmer until reduced to about 1 cup (225ml); continue to occasionally skim off any scum. Set aside.

    10. Meanwhile, increase oven to 450°F (230°C). Roast duck (you can leave it on the wire rack set in the rimmed baking sheet) for 30 minutes; this can produce some smoke, so open your windows if necessary.

    11. Reduce oven to 300°F (150°C) and continue to roast duck until an instant-read thermometer registers around 175°F in the thickest parts of the thigh and breast, about 45 minutes if the duck is spatchcocked and 1 hour if whole (it's okay if some parts of the duck get hotter, it's meant to be well done and will not harm the duck). Remove duck from oven and set aside to rest.

    12. While duck is roasting, add sugar to a small saucepan. Add 1/4 cup water and set over medium heat. Stir with a fork until syrup comes to a boil, then simmer without stirring until syrup is honey-colored, roughly 6 minutes, shaking and swirling as needed to ensure even caramelization. Continue cooking until syrup is a rich mahogany color, about 4 minutes longer.

    13. Remove from heat and add vinegar in very small increments while carefully swirling the saucepan; the caramel will boil and bubble violently at first, so adding the vinegar in very small amounts at first will help prevent a boil-over. Once the gastrique has calmed down, you can add the remaining vinegar more quickly, swirling the whole time. Some of the caramel may seize up at first, but it will dissolve back into the solution on its own.

    14. Return gastrique to medium heat and bring back to a boil, then reduce heat to maintain a strong simmer and cook until it is very slightly reduced, about 2 minutes; stir, if needed, to dissolve any last traces of hardened sugar, then set aside.

    15. In a clean small saucepan, bring about 1 cup of water to a rolling boil. Add orange zest and cook until softened, about 2 minutes for navel orange zest and 15 minutes for bitter orange zest. Drain and set blanched zest aside.

    16. When ready to serve, return duck to oven just long enough to reheat and re-crisp the skin, 5 to 15 minutes, depending on how much it's cooled off.

    17. Meanwhile, add navel orange and lemon juices (or bitter orange juice) to reduced stock and bring to a simmer. Simmer gently until reduced enough to lightly coat the back of a spoon, about 5 minutes.

    18. Add gastrique 1 teaspoon at a time until sauce tastes nicely sharp with a clear sweet-sour character. You want to taste the gastrique but not have it clobber the sauce; too much can ruin the sauce (you may only need a 2 to 4 teaspoons to accomplish this). You will have leftover gastrique, which you can reserve for another use (it can be drizzled on grilled or roasted vegetables or used in another sauce).

    19. Season sauce with salt and pepper. Working over very low heat, whisk in butter until the sauce is silky and smooth; do not allow it to boil once the butter is added, lest the sauce break.

    20. The sauce at this point should lightly coat the back of a spoon, and if you drag your finger through it, it should leave a clear path. If it doesn't, it may be too thin (a sign your stock didn't have enough gelatin in it originally). If this happens, add 1 or 2 teaspoons cornstarch or arrowroot to a small bowl and stir in a spoonful or two of the sauce to make a slurry with no lumps, then whisk that slurry back into the sauce, allowing it to gently simmer for a minute or two to thicken the sauce.

    21. Add blanched zest and let very gently simmer for 1 minute to infuse into the sauce.

    22. Carve duck and serve, spooning sauce on top or alongside.

    This great family recipe is thanks to SERIOUS EATS Recipes at https://www.seriouseats.com/recipes/2018/12/duck-a-lorange.html