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    Recipes

    Lobster Macaroni and Cheese

    If you're always looking for ways to up your mac and cheese game, add this recipe to your repertoire. This elegant combination of lobster and macaroni and cheese gets its subtle flavor from a splash of sherry and a dash of nutmeg. The dish takes comfort food to a new level!

    The lobster meat makes the casserole extra-special, and it can be made with even more lobster if you have it. Fresh is best, but if lobster is hard to come by, use frozen lobster tails. Or make the casserole with a combination of other kinds of seafood like shrimp, scallops, or good quality lump crabmeat.

    Prep Time

        •    Prep time: 25 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 4-6

    Ingredients

        •    1 large egg
        •    1/2 tsp salt
        •    2 1/2 cups milk
        •    4 tbsps dry sherry
        •    6 tbsps butter (divided)
        •    3 tbsps all-purpose flour
        •    8 ounces elbow macaroni
        •    4 green onions (thinly sliced)
        •    1 tbsp chopped parsley (fresh)
        •    1/4 tsp nutmeg (freshly ground)
        •    1/8 tsp freshly ground black pepper
        •    1 cup shredded mild Cheddar (divided)
        •    1 1/2 cups breadcrumbs (made from fresh bread)
        •    8 ounces chopped cooked lobster meat (about 2 x 1-pound lobster)

    Method

    1. Cook the macaroni in boiling salted water following the package directions; drain well.

    2. Heat oven to 350 F.

    3. Grease a 2-quart baking dish or spray it with nonstick cooking spray.

    4. Melt 3 tablespoons of butter in a saucepan over medium-low heat. Add the parsley and green onions and cook for about 1 minute. Stir in flour until well blended; continue cooking the roux for 2 minutes. Gradually add the milk and continue cooking until thickened, stirring constantly.

    5. Whisk the egg in a small bowl or large cup. Whisk in about 1 cup of the hot mixture. Return the egg mixture to the saucepan and blend well. Add 1 cup of sharp Cheddar cheese to the sauce, along with about 1/2 cup of the mild Cheddar or Cheddar Jack and the salt, pepper, and nutmeg. Add the sherry and stir to blend.

    6. In a large bowl, combine the sauce with the drained macaroni; fold in the lobster.

    7. Spoon the lobster and macaroni mixture into the prepared baking dish. Top with the remaining 1/2 cup of shredded cheese.

    8. Melt the remaining 3 tablespoons of butter and mix with the breadcrumbs until well blended. Sprinkle the crumbs evenly over the cheese layer.
    9. Bake the casserole for 25 minutes, or until the topping has browned and the macaroni and cheese filling is bubbling around the edges.

    10. If the topping is pale, put the casserole under the broiler for a minute, or just until the topping has browned.

    TIPS: When you have day-old bread, make fresh breadcrumbs! Just tear the bread into pieces and process in a food processor to make fine crumbs. Transfer the breadcrumbs to a freezer bag and seal. Label the bag with the name and date and freeze for up to 3 months. When you need breadcrumbs for casseroles, meatballs or meatloaf, and other dishes, just take some out of the freezer.



    This great family recipe is thanks to the-spruceEats Recipes at https://www.thespruceeats.com/lobster-macaroni-and-cheese-3058068

    Citrus Glazed Roast Chicken

    This Citrus Glazed Roast Chicken boasts robust citrus flavors and the juiciest, most tender meat possible! Easy to prepare, only 45 minutes in the oven, and an incredible marinade is what sets this chicken apart from the rest!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 4


    Ingredients

        •    1 4 lb. chicken cut in half, cleaned


    Marinade:

        •    1/2 tsp salt
        •    2 tbsps olive oil
        •    1/2 tsp dried thyme
        •    1/4 tsp black pepper
        •    1/2 tsp dried oregano
        •    1 lemon cut into slices
        •    1 tbsp fresh lemon juice
        •    2 oranges cut into slices
        •    1 tbsp fresh orange juice
        •    1 large shallot thinly sliced
        •    1/2 cup orange marmalade
        •    2 tbsps worcestershire sauce


    Method

    1. Combine all the ingredients for the marinade in medium bowl and whisk to combine. Set aside.

    2. Place the chicken halves in a deep dish like a casserole dish.

    3. Pour the marinade over the top of the chicken and use a pastry brush to coat the chicken on all sides.

    4. Cover the dish with plastic wrap and refrigerate for at least 2 hours, turning the chicken over at least once.

    5. Preheat oven to 375F.

    6. Lightly spray a large baking sheet or roasting pan with non stick cooking spray OR line with parchment paper.

    7. Line the baking sheet with the orange and lemon slices.

    8. Transfer the two chicken halves to the baking sheet so they are resting on top of the orange and lemon slices.

    9. Pour the marinade over the top of the chicken.

    10. Bake for 45 to 55 minutes or until a meat thermometer inserted into the thigh registers 165F and juices run clear.

    11. Baste the chicken every 15 minutes.

    12. Let chicken rest 10 minutes before carving.



    This great family recipe is thanks to Mom-on-Timeout Recipes at https://www.momontimeout.com/citrus-glazed-roast-chicken/

    Steamed Scallops with Garlic

    These garlicky steamed scallops come together in less than 30 minutes, making for a quick and easy appetizer.

    Prep Time

        •    Prep and cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •    8 sea scallops
        •    1/2 tsp sea salt
        •    4 tbsps vegetable oil
        •    16 cloves garlic, chopped
        •    2 tbsps chopped scallions
        •    1 red chile, sliced (Optional)
        •    3/4 ounces or 20 grams mung bean vermicelli

    Method

    1. Clean the scallop shells with a brush and pat dry with paper towels. Separate the 2 sides of the shells and discard the side unattached to the adductor muscles. Remove the muscles from the shell and discard the intestines, then rinse under cold running water. Set the scallops aside in a bowl and reserve 8 shells. Soak the vermicelli in a bowl of hot water for about 3 minutes to soften. Drain, then cut the vermicelli into 2-inch/5-cm lengths. Divide the vermicelli among the shells and place the scallops on top.

    2. Heat 3 tablespoons oil in a wok or large skillet (frying pan), add half the chopped garlic and stir-fry over low heat for 1 minute until lightly golden and crisp. Use a slotted spoon to remove the garlic, and drain on paper towels. Set aside.

    3. Combine the remaining chopped garlic, the salt, and remaining 1 tablespoon oil in a bowl and mix well. Drizzle over the scallops. Transfer to a collapsible pot or bamboo steamer over a pot of boiling water. Steam, covered, for 5–6 minutes until the scallops are cooked through.

    4. Top with the garlic, scallions (spring onions), and chile, if using.



    This great family recipe is thanks to FOOD & WINE Recipes at https://www.foodandwine.com/recipes/steamed-scallops-garlic

    Garlic and Cumin Butter Prawns

    Make the most of juicy king prawns by slathering in this buttery garlicky sauce – a light, punchy dinner idea ready in 20 minutes.

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 2

    Ingredients

        •    1 1/2 cumin seeds
        •    100g unsalted butter
        •    a squeeze lemon juice
        •    12 whole raw king prawns
        •    4 garlic cloves, finely chopped
        •    crusty bread to serve (Optional)
        •    a small handful flat-leaf parsley, chopped

    Method

    1. Shell the prawns, leaving the little end tail in place. Butterfly the prawns by gently running a sharp knife along the back of the prawns so that they open up and remove the black vein.
    2. Heat the butter in a large frying pan. Lightly crush the cumin seeds with a pestle and mortar and add to the pan with the garlic. Fry for 1 minute before tossing in the prawns and cooking for 2-3 minutes until they’ve turned pink. Stir through the parsley and a good squeeze of lemon juice, and serve with crusty bread, if you like.



    This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/quick-and-easy/garlic-and-cumin-butter-prawns/

    Huon Smoked Salmon Mini Frittatas

    Prep Time

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

    Ingredients

        •    6 eggs
        •    sea salt
        •    100ml cream
        •    black pepper
        •    1 cup baby spinach
        •    200gm creme fraiche
        •    1 tbsp fresh dill, chopped
        •    2 tbsps grated parmesan cheese
        •    200g premium cold smoked salmon

    Method

    1. In a bowl, whisk together the eggs, cream, half of the creme fraiche, chopped dill & parmesan cheese.
    2. Take half of the smoked salmon & the baby spinach, roughly chop, add to the egg and cream mixture. Gently stir through.
    3. Pour the mixture into two lightly greased muffin or pie tins, until ¾ full, bake in the oven at 180℃ for approximately 10 minutes or until the frittata has puffed up and is just set in the centre.
    4. Turn frittata out onto a plate & garnish with the remaining smoked salmon, top with the extra creme fraiche and garnish with dill fronds and cracked black pepper.



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