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    Recipes — Australian

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    Elegant Pork Marsala Recipe

    Wine and mushrooms lend elegance to this oh-so-simple pork dish. Use pre-sliced mushrooms and minced garlic to save time.

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 6

    Ingredients

        •    1 tbsp olive oil
        •    1/2 tsp pepper
        •    5 tsps cornstarch
        •    1/3 chopped onion
        •    1/4 tsp minced garlic
        •    1/3 cup whole wheat flour
        •    2 cups sliced fresh mushrooms
        •    2 turkey bacon strips, chopped
        •    2/3 cup reduced-sodium chicken broth
        •    6 boneless pork loin chops (4 ounces each)
        •    1 cup Marsala wine or additional reduced-sodium chicken broth

    Method

    1. In a shallow bowl, mix flour and pepper. Dip pork chops in flour mixture to coat both sides; shake off excess.
    2. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Remove from pan; keep warm.
    3. In same skillet, add mushrooms, onion and bacon to drippings; cook and stir 2-3 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Add wine; increase heat to medium-high. Cook, stirring to loosen browned bits from pan.
    4. In a small bowl, mix cornstarch and broth until smooth; add to pan. Bring to a boil; cook and stir 2 minutes or until slightly thickened. Serve with pork.



    This great family recipe is thanks to Taste of Home Recipes at https://www.tasteofhome.com/recipes/elegant-pork-marsala/?_cmp=WeeknightDinners&_ebid=WeeknightDinners1%2F3%2F2017&_mid=132652&pmcode=IT7JJZ101

    Hot Smoked Ocean Trout and Ramen Noodle Salad with Carrot, Daikon and Soy Dressing

    This recipe lets you enjoy all the flavour without all the effort! Our Hot Smoked Ocean Trout is a great match for those classic Asian inspired flavours, take your taste buds on a journey and try it today.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 2 minutes
        •    Yield: Serves 1

    Ingredients

        •    120ml mirin
        •    10ml grapeseed oil
        •    1/2 tsp sesame oil
        •    1 tsp ginger (grated)
        •    several coriander sprigs
        •    15ml Shoyu (Japanese soy)
        •    1/4 cup daikon (cut as above)
        •    1/2 tsp toasted sesame seeds
        •    1/4 cup cucumber (cut as above)
        •    100g Hot Smoked Ocean Trout Deli Bites
        •    150g ramen noodles (cooked and cooled)
        •    1/4 cup carrots (cut into matchstick shape)

    Method

    1. Combine in a mixing bowl the oil, mirin, soy, ginger and sesame oil. Add in the Ocean Trout, noodles, carrot, daikon and cucumber.
    2. Place onto a plate and finish with the sesame seeds and top with a little coriander.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/hot-smoked-ocean-trout-ramen-noodle-salad-carrot-daikon-soy-dressing/

    Chargrilled Octopus and Haloumi Salad

    Try this addictive combination of char-grilled octopus and salty haloumi to make a sensational salad.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 6 minutes
        •    Yield: Serves 4

    Ingredients

        •    salt and pepper
        •    1/4 tsp chilli flakes
        •    2 tbsps lemon juice
        •    1 tbsp oregano leaves
        •    1/3 cup (80ml) olive oil
        •    lemon wedges, to serve
        •    1.25kg baby octopus, cleaned
        •    3 roma tomatoes, cut into wedges
        •    150g green beans, trimmed and blanched
        •    200g haloumi, drained and cut into 1cm-thick slices

    Method

    1. Combine lemon juice, olive oil, chilli flakes, oregano, salt and pepper in a large non-metallic bowl. Add the octopus and toss to coat evenly. Cover and refrigerate for 30 minutes.
    2. Heat a barbecue hot plate to high. Add the octopus and cook for 3-4 minutes, turning regularly until cooked through. (Take care not to overcook octopus or it will toughen.). Remove from heat, cover and keep warm.
    3. Place haloumi on the hot plate and cook for 1-2 minutes each side or until golden and starting to melt.
    4. Combine tomatoes and beans in a large serving plate. Top with haloumi and octopus. Serve immediately with lemon wedges.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/chargrilled-octopus-haloumi-salad/14b3c066-d432-4ce7-9841-bdc84cbbf2ae

    Pork Sausage, Mushroom and Rocket Pasta

    A fresh and delicious meal can be enjoyed any day of the week - be inspired by this easy dinner that is on the table in minutes.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4

    Ingredients

        •    375g rigatoni pasta
        •    1 garlic clove, crushed
        •    shaved parmesan, to serve
        •    1/3 cup (80ml) dry white wine
        •    1/2 cup (125ml) thickened cream
        •    1 bunch rocket, trimmed, coarsely torn
        •    200g portobello mushrooms, thickly sliced
        •    4 pork sausages, skins removed, coarsely chopped

    Method

    1. Cook the pasta in a large saucepan of salted boiling water, following packet directions, until al dente. Drain well.
    2. Meanwhile, heat a large frying pan over high heat. Add the sausages and cook, stirring with a wooden spoon, for 5 minutes or until golden brown all over and cooked through. Transfer to a bowl.
    3. Add the mushrooms and garlic to the pan and cook, stirring, for 2 minutes or until mushrooms are tender. Add the wine and bring to the boil. Cook for 2 minutes or until reduced by half. Add the cream and bring to the boil. Cook for 2 minutes or until slightly thickened. Remove from heat. Add the sausage, pasta and rocket and gently toss to combine.
    4. Spoon pasta evenly among serving bowls. Top with parmesan and serve immediately.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/pork-sausage-mushroom-rocket-pasta/61ef28b7-ffae-44f1-9c03-e86777795606

    Chargrilled Octopus Salad

    This delicious octopus salad is perfect for hot weather days - it's quick, easy and low-fat!

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 tbsps olive oil
        •    lime wedges, to serve
        •    1 cup fresh mint leaves
        •    2 garlic cloves, crushed
        •    1 tbsp finely chopped shallot
        •    70g snow pea sprouts, trimmed
        •    2 tbsps finely grated fresh ginger
        •    1 large red chilli, deseeded, sliced
        •    1 yellow capsicum, deseeded, thinly sliced
        •    2 tbsps kecap manis (Indonesian sweet soy)
        •    500g baby octopus, cleaned, head removed, halved
        •    1/2 telegraph cucumber, halved lengthways, deseeded, sliced

    Method

    1. In a large bowl, combine the cucumber, capsicum, snow pea sprouts and mint leaves. Set aside.
    2. Combine the chilli, garlic, ginger, shallot, kecap manis and 1 tablespoon olive oil. Add the octopus and toss to coat.
    3. Heat the remaining oil in a non-stick frying pan over a high heat. Drain the octopus, reserving the marinade. Cook the octopus, turning often, for 2-3 minutes or until just golden. Return the reserved marinade to pan and toss until comes to the boil.
    4. Add the warm octopus and marinade to the salad and toss until combined. Serve with lime wedges.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/chargrilled-octopus-salad/6c2470d3-fff0-40d0-9848-d9b00201963d