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    Healthy Low-Carb Chicken or Beef Fajitas

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 tbsps. oil
        •    1 tsp. chili powder
        •    1/4 cup lime juice
        •    1/4 cup soy sauce
        •    2 large bell peppers (sliced)
        •    1 medium onion (sliced), or 15 medium scallions (green onions)
        •    1.5-2 lbs. skirt steak (or other beef or chicken easily cut into strips)

    Method

    1. Combine the soy sauce, lime juice, chili powder, and oil. If grilling, save a couple of tablespoons aside to toss with the vegetables.

    2. Slice the meat into about 1/2 inch slices. If using skirt steak, flank steak, or other meat with an obvious grain (lines through the meat), be sure to cut perpendicular to the grain, or you will be chewing a very long time. (Think about it —you want to create a lot of short fibers, not a few long ones.) Even better: have the butcher at your local market cut the meat for you—yes, they will do it!

    3. If you're cooking in a skillet, marinate everything together in a bowl or plastic bag (a zip-type works well). If you're grilling, marinate the meat and veggies separately. Even a few minutes helps, up to 2 hours is great.

    4. If you are using a grill, heat the grill until it's hot. Make sure the grill is clean and wipe it down with oil. Then drain the marinade from the meat and vegetables and grill them—it will only take a few minutes. I like to use a vegetable grill topper or basket for the vegetables.

    5. For cooking in a skillet (preferably regular or cast iron, not nonstick), cook the meat first (it will probably take two batches, depending upon your pan). Add a little oil to the skillet and get it very hot (the oil will shimmer). If you don't get it hot enough (or crowd too much meat in), the meat will steam instead of browning. When the meat is browned, remove and add veggies. When they begin to soften, return meat to the skillet to heat through.

    6. Serve with salsa, sour cream, cilantro (if desired) and guacamole. If low-carb tortillas are available, that is a nice addition, but a fork works fine.



    This great family recipe is thanks to Very-Well-Fit Recipes at https://www.verywellfit.com/fajitas-chicken-or-beef-2242166?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

    Lamb with Lemon & Dill

    Make a one-pot lamb meal for two with a citrus twist

    Prep Time

        •    Prep and cook time: 1 hour & 15 minutes
        •    Yield: Serves 2

    Ingredients

        •    350g ready diced lamb
        •    2 tsps plain flour
        •    1 tbsp sunflower oil
        •    1 onion, chopped
        •    3 tbsps chopped fresh dill
        •    1 bay leaf
        •    300g salad potatoes, thickly sliced
        •    zest and juice of half a lemon
        •    2 tbsp crème fraîche (half fat is fine)
        •    300ml hot chicken or vegetable stock (a cube or powder is fine)

    Method

    1. Toss the lamb in the flour with a little salt and plenty of freshly ground black pepper. Heat the oil in a heavy-based pan, add the onion and fry for 5 mins until softened. Add the lamb and stir well until tinged brown.
    2. Stir in the stock, 2 tablespoons of the dill and the bay leaf. Bring to the boil, then simmer for 30 mins.
    3. Add the potatoes and lemon juice and cook for a further 30 mins until the potatoes are tender. Serve in soup plates or individual dishes with a spoonful of crème fraîche and a scattering of lemon zest and dill on each serving. Some crusty bread on the side will be useful for mopping up all the juices.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/1522/lamb-with-lemon-and-dill

    Hot Smoked Huon Salmon with Soba Noodles

    Super-fast and super healthy, that’s what we want for a fast mid-week dinner. Store any leftovers in the fridge and you’ve a delicious work lunch sorted.

    Prep Time

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

    Ingredients

        •    2 x 150g Premium Wood Roasted Huon Salmon
        •    4 tbsps Soy Sauce
        •    4 tsps White Miso Paste
        •    1 1/2 Soba Noodle packets (4 x 90g)
        •    4 big handfulls Baby Spinach
        •    2 tbsps Sesame Seeds

    Method

    1. In a small bowl, stir together the miso paste and soy sauce, then set aside.
    2. Cook the soba noodles following the pack directions.
    3. Toss the spinach through the warm noodles, then add the miso soy mix. Place a lid on the saucepan for a couple of minutes until the spinach is wilted. Stir well to combine, then divide between four bowls.
    4. Break the Huon Smoked Salmon into bite-size pieces and distribute evenly over the noodles.
    5. Sprinkle over sesame seeds and serve.

    TIP: Soba Noodles are available in the Asian aisle of the supermarket, they usually come in a pack of 3 x 90g serves.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/hot-smoked-huon-salmon-with-soba-noodles/

    Crispy Chinese Duck Breast

    The recipe teaches us how to make perfect crispy duck even when using a fattier cut of breast. Marinated in a flavorful sauce, the meat remains juicy and tender even if cook it medium or medium-well.

    I love using this recipe to cook for a crowd, because you can finish multiple duck breasts in the oven together and serve everything at the same time.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 6


    Ingredients

        •    4 pieces duck breast (12 ounces / 340 grams per piece)
        •    1/2 tsp salt


    Marinade:

        •    1/4 cup hoisin sauce
        •    1/4 cup Shaoxing wine (or dry sherry)
        •    1/2 tsp five spice powder
        •    1 thumb ginger, sliced
        •    4 cloves garlic, coarsely chopped


    Serving option 1:

        •    1/4 cup plum sauce
        •    1/4 teaspoon salt
        •    1 sweet potato, spiralized to noodles or cut to thin slices with a julienne peeler
        •    2 zucchini, spiralized to noodles or cut to thin slices with a julienne peeler


    Serving option 2:

        •    1/4 cup sweet bean sauce (or hoisin sauce)
        •    1 cucumber, sliced to strips
        •    2 green onion, sliced to strips
        •   
    16 homemade Beijing duck pancakes (or store-bought pancakes)


    Methods

    Marinate:

    1. Combine all the marinade ingredients in a tall bowl (or small food processor) and chop with an immersion blender until it forms a runny paste. Pour into a 12-inch (30 cm) tray or baking dish.

    2. Pat the duck dry with paper towels. Place in the tray with the marinade, skin side up. Sprinkle salt on the skin. Marinate in room temperature for 30 minutes up to 1 hour, or uncovered in the fridge for a couple hours to overnight. In this case, bring the duck to your kitchen counter for at least 20 minutes before cooking, so it will return to room temperature.


    Cooking Duck:

    1. Preheat oven to 425°F (218°C).

    2. Right before cooking, pat the duck dry with paper towels. Score the skin 1/2-inch (1 cm) apart to a diamond pattern (but careful not to score the meat).

    3. You might need to cook the duck in two batches. Place the breast pieces in a cold ovenproof 12-inch heavy skillet, skin-side down. Cook over medium heat, until they’re gently sizzling. Turn to medium-low heat. Cook until the skin turns golden brown, for another 10 to 12 minutes. Flip them over every 3 to 4 minutes. If the duck skin cooks too fast, turn to low heat. Transfer the cooked duck onto a plate and cook the rest using the same method.

    4. Arrange all the duck pieces in the pan, skin- side down. Transfer the skillet into the oven and bake for 8 minutes, until the skin turns dark brown. Flip to skin-side up and bake for another 6 to 8 minutes, until the skin turns dark brown but not burnt. Transfer the duck onto a big plate, skin-side up. Allow to rest for 10 minutes without cover before carving.

    5. Prepare the sides while resting the duck.

    6. If you plan to serve the duck later, wrap each duck breast with aluminum foil when they are warm enough to handle and seal in a bag. Store in the fridge for up to 3 days. When you’re ready to serve, warm them up in a preheated 300°F (150°C) oven for 10 minutes.


    Serving option 1 - Easy Weekday Dinner:

        •    Transfer 1 tablespoon rendered duck fat into a large skillet. Cook the sweet potato first over medium heat until it’s tender. Then add the zucchini and sprinkle with salt. Cook until the zucchini just turns tender and the sweet potato is almost caramelized. Transfer the ‘noodles’ to serving plates.

        •    Slice the duck into thin slices and place on top of the vegetables, with plum sauce on the side.

        •    Enjoy hot as a main dish.


    Serving option 2 - Fancy Peking Duck Rolls:

        •    To serve Peking duck style, steam the pancakes in a bamboo steamer for 3 to 5 minutes until hot.

        •    Slice the duck and place them on a plate. Serve with hot pancakes, sweet bean sauce (or hoisin sauce), cucumber and green onions on the side.

        •    To assemble – place one pancake in the palm of your hand, brush some sauce on the pancake, place 2 to 3 slices duck in the center, top with a few strips of green onions and cucumber. Roll and tuck the pancake like a mini burrito. Repeat, and enjoy hot as a main dish.



    This great family recipe is thanks to Omnivore's Cookbook Recipes at https://omnivorescookbook.com/crispy-chinese-duck-breast/

    Sausage Rolls

    Absolutely beautiful served warm from the oven, these tasty sausage rolls are a total joy.

        •    Cook time: 1 hour & 5 minutes
        •    Yield: Serves 4

    Ingredients

        •    olive oil
        •    1 red onion , peeled and finely sliced
        •    1 sprig fresh sage , leaves picked
        •    6 higher-welfare pork sausages
        •    1 handful breadcrumbs
        •    fresh nutmeg , for grating
        •    250 g ready-made puff pastry
        •    1 free-range egg
        •    a little milk

    Method

    1. Preheat the oven to 180ºC/350ºF/gas 4. Heat the olive oil in a saucepan and add the onions. Cook gently for about 20 minutes until soft and golden brown. Add the sage leaves, cook for a couple of minutes more and then spread out on a plate to cool.

    2. With a sharp knife, slit the skins of the sausages and pop the meat out. Put it in a mixing bowl with the cooled sage and onion mix and the breadcrumbs. Add a good grating of nutmeg, then scrunch well with your clean hands to mix together.

    3. On a floured work surface, roll the pastry out into a big rectangle as thick as a pound coin and cut it lengthways into two long, even rectangles. Roll the mixture into sausage shapes with your hands and lay along the centre of each rectangle.

    4. Mix the egg and milk and brush the pastry with the mixture, then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or the edge of a spoon to seal the join.

    5. Cut the long rolls into the sizes you want and space them out on a baking tray. Brush with the rest of the egg wash and bake in the preheated oven for 25 minutes or until puffed, golden and cooked through. Serve with piccalilli and a cress salad.

    TIP: Lamb or beef sausages work just as well in this recipe if you don’t fancy pork.



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