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    Chicken & Veg Stir-fry

    As seen on Friday Night Feast, my colourful Chinese-style stir-fry is easy, delicious and good for you, plus it’s ready in less time than it takes to order a takeaway. Feel free to mix up the veg, or swap out the chicken for another protein. Give it a go!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 2

    Ingredients

        •   1 clove of garlic
        •   4 cm piece of ginger
        •   1 fresh red chilli
        •   2 carrots
        •   ½ a red onion
        •   1 red pepper
        •   80 g purple sprouting , or tenderstem broccoli
        •   80 g mixed mushrooms
        •   1 free-range chicken breast
        •   1 teaspoon Chinese five-spice
        •   1 tablespoon sesame oil
        •   1 teaspoon vegetable oil
        •   130 g baby corn
        •   80 g mangetout , or sugar snap peas
        •   2 wholewheat noodle nests , (130g)
        •   1 tablespoon reduced-salt soy sauce
        •   1 tablespoon black bean sauce
        •   1 teaspoon sesame seeds
        •   a few sprigs of fresh coriander

    Method

    1. Peel and finely chop the garlic and ginger, deseed and finely chop the chilli.
    2. Peel the carrots, halve lengthways, then finely slice. Peel the onion, deseed the pepper, then finely slice. Trim the broccoli (halving any thick stalks lengthways), wipe the mushrooms clean, trim the stalks and halve any larger ones.
    3. Cut the chicken into 1cm strips and toss in a bowl with the Chinese five-spice and sesame oil.
    4. Place a wok or large non-stick frying pan on a medium-high heat with the vegetable oil. Add the garlic, ginger and chilli, toss for 30 seconds, then add the chicken and stir-fry for 1 to 2 minutes more, or until golden.
    5. Add all the veg and stir-fry for a further 3 to 4 minutes, until the chicken is cooked through and the veg is tender but with a bit of bite.
    6. Meanwhile, cook the noodles in a large pan of boiling salted water according to the packet instructions.
    7. Use tongs to drag the noodles straight into the wok, then add the soy and black bean sauce and toss to coat.
    8. Divide between your plates, scatter over the sesame seeds and coriander, and dig in.



    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/chicken-recipes/chicken-veg-stir-fry/

    Vietnamese-Style Pork Chops with Fresh Herb Salad

    A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.

    Prep Time

        •    Prep time: chill at least 1 hour up to 12 hours
        •    Yield: Serves 4

    Ingredients

        •   1 large shallot, chopped
        •   3 garlic cloves, chopped
        •   ⅓ cup (packed) light brown sugar
        •   ¼ cup fish sauce
        •   2 tablespoons dark or regular soy sauce
        •   2 tablespoons vegetable oil
        •   2 teaspoons freshly ground black pepper
        •   4 ¼–½-inch-thick bone-in pork rib chops
        •   Kosher salt
        •   3 firm red plums, cut into ½-inch wedges
        •   2 scallions, dark- and pale-green parts only, thinly sliced
        •   1 Fresno chile, thinly sliced
        •   2 cups torn mixed herb leaves (such as Thai or sweet basil, cilantro, and/or mint)
        •   ½ cup bean sprouts
        •   2 tablespoons unseasoned rice vinegar
        •   Lime wedges (for serving)

    Method

    1. Blend shallot, garlic, brown sugar, fish sauce, soy sauce, oil, and pepper in a blender. Transfer marinade to a large resealable plastic bag. Add pork chop and turn to coat. Seal bag, pressing out air; chill at least 1 hour and up to 12 hours.
    2. Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Remove pork chops from marinade, letting excess drip back into bag; season both sides with salt. Grill pork chops, turning once, until lightly charred, about 2 minutes per side.
    3. Meanwhile, toss plums, scallions, chile, herbs, bean sprouts, and vinegar in a large bowl. Season with salt; toss again.



    This great family recipe is thanks to Bon Appetit Recipes at https://www.bonappetit.com/recipe/vietnamese-style-pork-chops-with-fresh-herb-salad

    Duck Breast Stuffed with Prunes

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 2

    Ingredients

        •   2 x Luv-a-Duck , Duck Breasts
        •   6 prunes
        •   ¼ cup walnuts
        •   2 tbs walnut oil
        •   Zest and Juice of half an orange
        •   ¼ cup balsamic vinegar
        •   1/2 cup chicken stock
        •   ½ bunch chives chopped to
        •   garnish (optional)
        •   Salt and pepper
        •   San Remo Pappardelle, cooked (use one nest per person)

    Method

    1. Pre heat the oven to 190°C.
    2. For the prune stuffing blend ingredients in a small food processor.
    3. Make an incision on the side of each duck breast.
    4. Fill each cavity with prune stuffing and seal the cavity securely with a toothpick. Season the duck with salt and pepper
    5. Heat a pan on medium heat and cook the duck, skin side down for 5 minutes until skin is golden. Turn the duck breast over and cook for 2 minutes. Place the duck in a roasting tray and cook in the oven for 8 minutes. Remove the duck and let this rest for at least 5 minutes.
    6. Place the pan back on the stove and deglaze with the vinegar.
    7. Once syrupy add the stock and reduce by half.
    8. Slice the duck in to three and arrange on plate and drizzle with the balsamic sauce.



    This great family recipe is thanks to Luv-A-Duck Recipes at http://www.luvaduck.com.au/recipes/view/duck-breast-stuffed-with-prunes/31/

    Pork & Apple Sausage Rolls

    Prep Time

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

    Ingredients

        •   1 leek
        •   1 Royal Gala apple
        •   4 sprigs of fresh thyme
        •   500 g minced pork
        •   ½ teaspoon mustard seeds
        •   500 g puff pastry
        •   1 large free-range egg

    Method

    1. Preheat the oven to 200°C/400°F/gas 6.
    2. Wash, trim and dice the leek, core and dice the apple, then pick the thyme leaves.
    3. Combine the pork, leek, apple, thyme leaves and mustard seeds in a bowl. Season and set aside.
    4. Roll out the pastry to 1cm thick and 34cm x 30cm. Halve lengthways and place a strip of mince down the centre of each.
    5. Brush the edges with beaten egg, roll up and seal. Brush with more egg, then cut each strip into 3 rolls.
    6. Score the tops and bake for 20 minutes, or until golden and cooked through.



    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/pork-recipes/pork-apple-sausage-rolls/

    Scallops and Sauce, Garlic Cream

    Two ways to cook this simple Scallops recipe, by stove-top or microwave.

    Prep Time

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

    Method

    To cook by using Stove-top:

    1. Remove frozen scallops from all packaging and place in a single layer in sauce pan.
    2. Place on medium-high heat and stir occasionally for 6-8 minutes, or until scallops are cooked.
      (Adjust sauce consistency by adding a splash of cream or milk while heating.)
    3. Let rest 1 minute before serving.


    To cook by using Microwave:

    1. Remove frozen scallops from all packaging. Place scallops in a two-cup microwave safe dish.
    2. Cover and cook for 2 minutes. Stir, cover and cook for another 2 minutes.
    3. Let rest 1 minute in the covered dish before serving.



    This great family recipe is thanks to Clearwater Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/scallops-and-sauce-cooking-instructions-and-applic/scallops-and-sauce-garlic-cream-cooking-instructio/