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    Recipes — appetizer

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    Crisp Octopus with Saffron and Green Apple Aioli

    Crispy rings of octopus with creamy, tangy aioli - this is exactly the type of snack summer calls for!

    Prep Time

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


    Ingredients

        •    olive oil, to deep-fry
        •    300g cleaned octpus
        •    well-seasoned plain flour, to coat


    Saffron and green apple aioli:

        •    1 tbsp lemon juice
        •    1/3 cup (100g) aioli
        •    small pinch saffron threads
        •    1/2 crisp green apple, cored but not peeled, very finely chopped


    Method

    1. For the saffron and green apple aioli, place saffron and lemon juice in a small pan and allow to just come to the boil. Quickly remove from heat and stand for 10 minutes, swirling occasionally, or until saffron has coloured the liquid a dark, golden colour and mixture has cooled. Stir in aioli and apple, then transfer to a serving bowl and set aside.

    2. Rinse the squid under cold water and pat dry with paper towel. Cut the tubes along one side and open them out.

    3. With a sharp knife, lightly score the inside surface with crisscross lines - don't cut too deeply, just enough to mark the flesh. Slice into 4cm squares. If using tentacles too, cut into small pieces.

    4. Fill a deep-fryer or large heavy-based saucepan one-third full of oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). Working in two batches, toss the squid with the flour until lightly coated, shaking off any excess, then deep-fry for 1-2 minutes or until lightly golden. Drain well on crumpled paper towels, season well and serve immediately with the aioli.



    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/crisp-squid-saffron-green-apple-allioli/c9ffe207-aaf3-4913-b804-784ccb4cd340?

    Snappy Chicken Wings

    Prep Time

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

    Ingredients

        •    2 pounds chicken wings
        •    2/3 cup cayenne pepper sauce
        •    1 1/2 tsps ground cayenne pepper
        •    1/2 cup wish-bone chunky blue cheese dressing

    Method

    1. Preheat oven to 425°
    2. Cut tips off wings; cut wings in half at joint. Combine cayenne pepper sauce, Spread and ground cayenne pepper in bowl. Stir in wings until coated.
    3. Arrange wings in roasting pan or bottom of broiler pan, without the rack. Bake 1 hour or until wings are thoroughly cooked and crisp. Serve with Wish-Bone® Chunky Blue Cheese Dressing.



    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Snappy-chicken-wings-299505#recipeDirections

    Calamari, Chips and Tartare Sauce

    Try this baked, battered calamari with our secret ingredient of kiwifruit to bring out its natural sweetness.

    Prep Time

        •    Prep time: 55 minutes
        •    Cook time: 50 minutes
        •    Yield: Serves 4


    Ingredients

        •    salad, to serve
        •    300g calamari rings
        •    2 eggs, lightly beaten
        •    olive oil cooking spray
        •    lemon wedges, to serve
        •    2 kiwifruit, peeled, mashed
        •    2/3 cup wholemeal plain flour
        •    1 cup fresh whole meal breadcrumbs
        •    400g red rascal potatoes, scrubbed, cut into 2cm-thick chips


    For the Tartare Sauce:

        •    2 gherkins, finely chopped
        •    1/2 cup reduced-fat plain yoghurt
        •    1 tbsp drained capers, finely chopped
        •    1 tbsp finely chopped fresh flat-leaf parsley leaves


    Method

    1. Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper. Place potato on 1 prepared tray. Spray with oil. Bake for 30 to 40 minutes or until golden and crisp.
    2. Meanwhile, place calamari rings and kiwifruit in a glass or ceramic bowl. Stir to combine. Cover and refrigerate for 20 minutes. Remove calamari from kiwifruit. Discard kiwifruit. Rinse under cold water. Place on a plate. Pat dry with paper towel.
    3. Place flour on a plate. Place egg in a shallow bowl. Place breadcrumbs on a plate. Dip 1 calamari ring into flour, shaking off excess. Dip in egg, then breadcrumbs. Place on remaining prepared tray. Repeat with remaining calamari, flour, egg and breadcrumbs. Spray with oil. Bake for 10 minutes or until golden and cooked through.
    4. Meanwhile, make tartare sauce: Place yoghurt, capers, gherkin and parsley in a bowl. Stir to combine. Divide calamari and chips between plates. Serve with tartare sauce, lemon wedges and salad.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/calamari-chips-tartare-sauce/3127f715-e613-44e1-9806-e88d99b14c18

    Crumbed Calamari

    This family favourite is a simple yet filling mid-week meal.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 12 minutes
        •    Yield: Serves 4

    Ingredients

        •    3 eggs
        •    1 cup plain flour
        •    hot chips, to serve
        •    2 tbsps cold water
        •    lemon wedges, to serve
        •    canola oil, for deep-frying
        •    4 cups fresh white breadcrumbs
        •    masterfoods tartare sauce, to serve
        •    750g small cleaned calamari hoods

    Method

    1. Line a baking tray with baking paper. Cut calamari into 1cm-thick rings. Place flour, and salt and pepper, into a bowl. Beat eggs and water in another bowl. Place breadcrumbs into a third bowl.
    2. Coat calamari rings in flour, a few at a time. Dip into egg mixture then coat in breadcrumbs. Press breadcrumbs on with fingertips. Place onto a lined baking tray.
    3. Preheat oven to 150°C. Pour oil into a deep, heavy-based saucepan or wok until it is one-third full. Heat over medium-high heat. Cook calamari rings, in batches, for 2 to 3 minutes, or until light golden.
    4. Remove calamari to a wire rack over a lined baking tray. Keep warm in oven while cooking remaining calamari. Serve with chips, lemon wedges and tartare sauce.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/crumbed-calamari/e53027a8-5d0e-4d0d-aafe-470b5ffa489f

    Prawn Toasts

    Give a little nod to the finger food of the 60s while giving a more contemporary feel and taste to the classic prawn toast.

    Prep Time

        •    Prep and cook time: 45 minutes
        •    Yield: Serves 16

    Ingredients

        •    2 tsps soy sauce
        •    2 eggs, beaten lightly
        •    1/4 cup (35g) cornflour
        •    8 thick slices white bread
        •    vegetable oil, for deep-frying
        •    1/4 cup (60ml) chicken stock
        •    1/4 cup (60ml) sweet chilli sauce
        •    16 uncooked large prawns (750g)
        •    1 green onion (scallion), chopped finely

    Method

    1. Shell and devein prawns, leaving tails intact. Cut lengthways along backs of prawns, without separating halves. Toss flattened prawns in medium bowl with combined egg and cornflour; mix well.
    2. Remove and discard crusts from bread; cut each slice in half. Place one prawn, cut-side down, on each piece of bread; gently flatten prawn onto bread. Sprinkle prawns with onion; press on firmly.
    3. Heat oil in large wok; carefully lower toasts, in batches, into hot oil. Deep-fry until browned lightly and cooked through; drain on absorbent paper.
    4. For the dipping sauce, combine sweet chilli sauce, stock and soy in a small bowl.
    5. Serve prawn toasts with dipping sauce.



    This great family recipe is thanks to Women's Weekly Food Recipes at https://www.womensweeklyfood.com.au/recipes/prawn-toasts-12367