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    Almond Crusted Barramundi

    Coconut and chilli spiced spinach is a wonderful low-carb accompaniment to this almond-crusted fish main.

    Prep Time

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


        •    Olive oil spray
        •    1 tbsp olive oil
        •    2 tsps curry powder
        •    1 garlic clove, crushed
        •    1 tsp grated fresh ginger
        •    Salt & freshly ground pepper
        •    1/2 cup (45g) desiccated coconut
        •    2 bunches English spinach, trimmed
        •    1 small fresh red chilli, finely chopped
        •    100g flaked almonds, roughly chopped
        •    1/2 cup (130g) Tamar Valley Greek Style Yoghurt
        •    2 (about 500g) barramundi, cut crossways into 3cm pieces


    1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. On a plate, combine the yoghurt and curry powder. Season with salt and pepper.

    2. Place the almonds on a separate plate. Dip each barramundi piece in the yoghurt to coat evenly. Then dip one side of the fish pieces into the almonds. Place the fish on the tray, almond-side up. Spray lightly with olive oil. Bake for 10 minutes or until the fish flakes with a fork.

    3. Place the spinach leaves into a large heatproof bowl. Pour over boiling water and set aside for 30 seconds. Drain and refresh under cold running water. Drain the spinach and squeeze gently to remove any excess water.

    4. Heat the oil in a non-stick frying pan over a medium heat. Add the garlic, chilli and ginger and cook for 1 minute. Add the coconut and cook stirring for about 3 minutes or until the coconut is just toasted. Season with salt and pepper.

    5. Toss the coconut mixture through the spinach. Serve with the barramundi.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/almond-crusted-barramundi/80959ee8-acec-49f1-9e84-f21858fa9a90

    Spicy Salt Duck

    Prep Time

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


        •    2 lemons

        •    1 large red chilli
        •    2-3 spring onions
        •    2 tbsps plain flour
        •    1 tsp chilli powder
        •    1/2 tsp ground cumin
        •    1/2 tsp ground ginger
        •    1/2 tsp ground fennel seeds
        •    700 ml vegetable oil , for deep-frying
        •    2 x 200 g duck breasts, skin on, trimmed of excess fat
        •    1/2 tsp sichuan seasoning, plus extra to serve (see tip)


    1. Arrange the duck breasts, skin-side up, on a heatproof plate that will fit inside a steamer basket. Place inside the steamer and position over a deep saucepan or wok of boiling water and steam, covered, for 12 minutes or until the duck is half cooked.

    2. Meanwhile, in a large bowl, combine the flour, chilli powder, cumin, fennel, sichuan seasoning (see tip), ginger and 3 teaspoons of sea salt.

    3. Remove the plate from the steamer, transfer the duck breasts to a wire rack and set aside for 25 minutes.

    4. Meanwhile, finely slice the chilli on the diagonal, then trim and julienne the spring onions. Halve the lemons.

    5. Toss the duck in the spicy flour mixture to coat well, shaking off any excess. In a wok, heat the oil until it shimmers slightly. Deep-fry the duck for about 2 minutes, or until just cooked through and lightly browned. Drain well on kitchen paper.

    6. Cut the duck on the diagonal into 1cm slices and arrange on a serving platter with a small bowl of sichuan seasoning.

    7. Garnish with the sliced chilli and spring onions, then serve immediately with the lemon halves for squeezing over the meat.

    TIP: Sichuan pepper with salt is a seasoning that crops up in many Chinese recipes. You can buy sichuan (or szechuan) pepper in Asian supermarkets, Waitrose and Ocado. To make sichuan pepper and salt seasoning, dry-roast 1 tablespoon of sichuan pepper and 3 tablespoons of sea salt in a heavy-based pan. When the peppercorns start to pop and become aromatic, remove from the heat and allow to cool. Once cool, grind to a powder in a pestle and mortar or spice grinder. Store in an airtight container. Makes 4 tablespoons.

    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/duck-recipes/spicy-salt-duck/

    Bacon Scallops with Garlic Butter Sauce

    Crisp bacon, tender-melt-in-your mouth scallops with the most heavenly butter sauce. So fancy yet so easy!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    1 pound scallops
        •    1/2 tsp dried basil
        •    4 slices bacon, diced
        •    1/2 tsp dried oregano
        •    3 cloves garlic, minced
        •    1/2 cup unsalted butter
        •    2 tbsps chopped fresh parsley leaves
        •    1/2 tsp crushed red pepper flakes, optional
        •    Kosher salt and freshly ground black pepper, to taste


    1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
    2. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
    3. Melt butter in the skillet. Add garlic, oregano, basil and red pepper flakes; season with salt and pepper, to taste. Cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in bacon and scallops.
    4. Serve immediately, garnished with parsley, if desired.

    This great family recipe is thanks to Damn Delicious Recipes at https://damndelicious.net/2016/02/12/bacon-scallops-with-garlic-butter-sauce/

    Chicken Parmesan Meatball Skillet

    This deconstructed version of a chicken Parmesan sandwich is bound to please everyone at the table. Save money on groceries and use three cups of thawed make-ahead roasted roma tomato sauce instead of jarred sauce.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    1/4 cup milk
        •    1/2 tsp salt
        •    1/4 tsp pepper
        •    1 egg
        •    1 tbsp olive oil
        •    1 lb ground chicken
        •    2 tbsps sliced fresh basil leaves
        •    1 jar (24 oz) tomato-basil marinara sauce
        •    1 cup shredded mozzarella cheese (4 oz)
        •    1/2 cup Progresso™ Italian style bread crumbs
        •    1/3 cup plus 2 tablespoons grated Parmesan cheese


    1. In large bowl, mix chicken, bread crumbs, 1/3 cup of the Parmesan cheese, the milk, salt, pepper and egg. Shape mixture into 20 meatballs.
    2. In 10-inch nonstick skillet, heat oil over medium-high heat. Place meatballs in skillet, and brown meatballs on all sides, about 3 minutes on each side; drain.
    3. Add marinara sauce to skillet. Reduce heat to simmer; cover and cook 5 to 8 minutes or until meatballs are cooked through and no pink remains (at least 165°F). Remove from heat; top with mozzarella cheese, remaining 2 tablespoons Parmesan cheese and the basil.
    4. To serve, spoon meatballs and sauce into serving bowls.

    This great family recipe is thanks to Betty Crocker Recipes at https://www.bettycrocker.com/recipes/chicken-parmesan-meatball-skillet/5be0568b-75a8-4ca3-a56b-a881172000fc

    Super Burgers

    I want to share with you to try this super burgers with a Cheddar cheese centre.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 8


        •    2 lb(s) lean ground beef
        •    ½ lb(s) ground pork
        •    ½ cup breadcrumbs
        •    1 large egg
        •    ½ cup minced onion
        •    1 clove garlic, minced
        •    1 Tbsp chopped fresh oregano
        •    2 Tbsps finely chopped sundried tomato
        •    1 Tbsp salt
        •    2 cup grated smoked cheddar
        •    8 Poppyseed egg buns


    1. Blend all ingredients together, except cheddar. Divide mixture into 8 and shape into balls. Press a finger into a ball and press ¼ cup of cheddar into hole. Close opening (so cheese is in the centre) and flatten into a patty. Chill until ready to cook.
    2. Grill or pan-fry burgers until cooked through, about 5 minutes on each side. Serve burgers on egg buns and dress as desired.

    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/recipe/super-burgers/8942/