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    Spicy Prawn Linguine

    Healthy food doesn't have to be boring. This spicy prawn linguine has a spicy chilli kick to keep it interesting. It's so delicious you'll forget that you're being virtuous!

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 2

    Ingredients

        •    olive oil
        •    150g linguine
        •    2 shallots, diced
        •    rocket salad to serve
        •    1 clove garlic, crushed
        •    a large pinch chilli flakes
        •    150g raw peeled prawns
        •    400g tin chopped tomatoes
        •    1/2 bunch flat-leaf parsley, chopped
        •    1cm piece ginger, peeled and grated

    Method

    1. Heat 1 tsp oil in a large frying pan, add the shallots and fry for 2 minutes before adding the ginger, garlic and chilli flakes.

    2. Fry for another 2 minutes. Add the chopped tomatoes and simmer for 20 minutes until saucy.

    3. Cook the linguine in boiling salted water until just tender, then drain.

    4. Stir the parsley and the prawns into the tomato base, season well and cook until the prawns turn pink.

    5. Add the cooked linguine, toss and serve.



    This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/healthy/spicy-prawn-linguine/

    Duck Club Sandwich

    Searing duck, baking bread, and whisking mayonnaise might seem like a lot of trouble just for a seemingly simple sandwick but once all of the elements come together, it all becomes worth it.

    Prep Time

        •    Yield: Serves 4



    Ingredients

        •    1 large egg
        •    2 cups raisins
        •    1/4 cup honey
        •    1 large egg yolk
        •    2 tsps kosher salt
        •    3/4 cup canola oil
        •    1/4 tsp kosher salt
        •    2 tsps Dijon mustard
        •    1 1/2 tsp dried thyme
        •    5 3/4 cups bread flour
        •    nonstick cooking spray
        •    4 (8-ounce) duck breasts
        •    1/3 cup granulated sugar
        •    1/2 cup chopped walnuts
        •    1/4 cup dark brown sugar
        •    1 1/2 tsp red wine vinegar
        •    3 large eggs, lightly beaten
        •    1/2 cup extra-virgin olive oil
        •    freshly ground black pepper
        •    1 1/2 tsps ground cinnamon
        •    2 small tomatoes, thinly sliced
        •    1 small red onion, thinly sliced
        •    1/4 cup plus 2 tbsps kosher salt
        •    2 cups shredded iceberg lettuce
        •    4 tbsps crumbled cooked bacon
        •    3 tbsps freshly ground black pepper
        •    kosher salt and freshly ground black pepper
        •    1 1/8 tsps active dry yeast or 2 ounces fresh yeast
        •    1/2 cup olive oil mayonnaise or regular mayonnaise
        •    8 tbsps unsalted butter, cubed, at room temperature
        •    12 slices raisin walnut bread or other raisin bread toasted


    Method

    1. Preheat the oven to 400°F.

    2. Using a sharp knife, score the fat of the duck breasts, taking care not to cut through the meat. Season the duck generously. Heat a large skillet over medium-high heat until very hot. Sear the duck breasts, skin side down, until the skin browns and the fat is rendered, about 8 minutes. Transfer the duck, skin side up to a rimmed baking sheet. Roast until a thermometer inserted into the thickest part of the duck registers 140°F (the duck will continue to cook as it cools), about 15 minutes. Remove from the oven. Once cool, slice very thin against the grain.

    3. To assemble the sandwich, spread 1 tablespoon mayonnaise on each of the 4 slices of toast and sprinkle with half of the bacon. Divide the lettuce evenly among the bread slices, and top each with half of the duck slices. Top with a second layer of toast. Spread the remaining mayonnaise over the slices. Sprinkle with the remaining bacon. Top with tomato slices, red onion, and the remaining duck. Cover the sandwiches with the remaining slices of toast, cut into quarters, and serve.


    Perfect roast seasoning:

    1. Makes about 2/3 cup

    2. Combine the salt, pepper, and thyme and store in a covered container.


    Olive oil mayonnaise:

    1. Makes 1 3/4 cups

    2. In a large bowl, whisk together the vinegar and salt until the salt dissolves. Whisk in the egg, egg yolk, and mustard until fully combined. Whisking constantly and vigorously, very slowly drizzle in the oils until the mixture is fully emulsified and thickened. Season with pepper to taste.


    Raisin walnut bread:

    1. Makes 1 (9 x 4 inch loaf)

    2. In the of an electric mixer with the hook attachment, combine the yeast with 1 1/2 cups lukewarm water. Let the mixture stand at room temperature until it starts to foam, about 10 minutes.

    3. Add the eggs, both sugars, and honey and mix for several seconds to combine. Add the flour gradually, mixing on medium speed until the dough starts to come together. Sprinkle in the salt and cinnamon and continue mixing.

    4. Add the butter, cube by cube, and continue mixing. Once it is fully incorporated, about 10 minutes, add the raisins and walnuts and mix until combined.

    5. Lightly grease a large bowl with nonstick cooking spray. Form the dough into a loose ball and place it in the bowl. Grease plastic wrap and cover the dough loosely. Allow the dough to rise until doubled in size, 1 1/2 to 2 hours.

    6. Preheat the oven to 375°F. Lightly grease a 9 x 4-inch loaf pan.

    7. Punch down the dough, form into a loaf, and place it in the prepared pan. Cover it loosely with plastic and let it rest until puffed up to the rim of the pan, about 30 minutes. Uncover and bake for 50 minutes to 1 hour, or until the top is dark golden brown and the loaf sounds hollow when tapped. Allow the bread to cool in the pan for 5 minutes before turning out onto a wire cooling rack.



    This great family recipe is thanks to Serious Eats Recipes at https://www.seriouseats.com/recipes/2010/04/cook-the-book-duck-club-sandwich.html

        Huon Smoked Salmon & Baby Baked Potatoes

        Delicious bite sized explosions of baked potato and crème fraiche. Perfect as a canape, appetizer or side dish.

        Prep Time

            •    Prep time: 5 minutes
            •    Cook time: 45 minutes
            •    Yield: Serves 8-10

        Ingredients

            •    1 tbsp olive oil
            •    150g crème fraiche
            •    1/2 tsp horseradish
            •    2 tbsps dill sprigs
            •    500g washed chat potatoes
            •    100g Huon Premium Cold Smoked Salmon, cut into strips

        Method

        1. Heat oven to 190C. Prick the potatoes with a fork, rub with the oil, then toss with salt. Arrange on a baking sheet and bake for 45 minutes, or until tender.
        2. In a small bowl add the crème fraiche and gently fold through the horseradish.
        3. Let the potatoes cool for 10-15 mins, then cut a small cross in the top of each pinch the base to open up the top of the potato.
        4. Add a teaspoon of crème fraiche mix to each. Arrange a strip of smoked salmon on top then add a sprig of dill.
        5. NOTES: Chopped chives instead of dill is also delicious.



        This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-smoked-salmon-baby-baked-potatoes/

        Sticky Korean Chicken

        Sticky Korean Chicken recipe owes it delicious taste to a flavorful marinade bursting with sweet, sour and savory notes. For best results, marinate at least 2 hours or overnight.

        Prep Time

            •    Prep time: 10 minutes
            •    Cook time: 40 minutes
            •    Yield: Serves 6

        
        Ingredients

        For the Marinade:

            •    1/2 cup honey
            •    4 cloves garlic
            •    1/4 cup soy sauce
            •    1 tbsp vegetable oil
            •    1/2-1 tsp red chilli flakes
            •    1 tbsp grated fresh ginger


        For the Korean Chicken:

            •    4 green onions
            •    3 lbs chicken legs
            •    1 tbsp sesame seeds


        Method

        1. In a large bowl combine honey, soy sauce, ginger, garlic, oil and red chilli flakes.

        2. Then add chicken pieces, making sure chicken is fully submerged in the marinade. Cover with a lid or plastic wrap and let it marinate in the refrigerator for at least two hours or overnight.
        3. Preheat the oven to 375F/200C. Take the chicken pieces out of the marinade and place them on parchment lined shallow baking pan. Reserve the marinade.
        4. Cook the chicken in the oven for 35-40 minutes or until juices run clear and the skin is dark and slightly blistered. (Internal temperature 180F/82C) Baste with the marinade half way through the cooking for deeper flavour.
        5. Take the chicken out of the oven and remove to a serving plate, sprinkle with sliced green onions and sesame seeds before serving.



        This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/sticky-korean-chicken/

        Baked Fish with Potato and Fennel Gratin

        Prep Time

            •    Prep and cook time: 2 hours
            •    Yield: Serves 6

        Ingredients

            •    50g butter
            •    4 potatoes
            •    185ml cream
            •    2 small fennel bulbs
            •    lemon wedges, to serve
            •    130g grated gruyère cheese
            •    6 x 175g firm white fish fillets
            •    2 tbsps thinly snipped chives
            •    2 bacon slices, finely chopped

        Method

        1. Preheat the oven to 180°C (350°F/Gas 4). Grease a 19 × 28 cm (7½ × 11¼ inch) rectangular ceramic baking dish with 1 tablespoon of the butter.

        2. Peel and finely slice the potatoes, place in a bowl and cover with water to stop them discolouring. Trim and finely slice the fennel bulbs, then place in another bowl and cover with water. Drain the potatoes and fennel well. Overlap half the potato slices in the baking dish to form a layer. Top with half the fennel slices, then sprinkle with half the bacon and half the gruyère. Repeat with the remaining potato, fennel, bacon and gruyère, finishing with a layer of gruyère.

        3. Whisk the cream with half the chives, then pour over the potato mixture. Lightly grease a sheet of foil with some of the butter and cover the dish firmly with the foil. Bake for 45 minutes, then remove and reserve the foil and bake for a further 15 minutes, or until the potato is tender and the cheese is golden.

        4. Mix the remaining chives and butter in a small bowl. Season the fish fillets with sea salt and freshly ground black pepper, then spread the butter mixture evenly over the fish. Return the sheet of foil to the baking dish and place the fish over the top.

        5. Bake for a further 12–15 minutes, or until the fish is just cooked through. Divide the fish among serving plates. Slice the gratin, arrange on the plates and drizzle with the cooking juices. Serve immediately, with lemon wedges.



        This great family recipe is thanks to Goodfood Recipes at https://www.goodfood.com.au/recipes/baked-fish-with-potato-and-fennel-gratin-20131031-2wn6x