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    Recipes — dinners

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    Seafood Platter with Oregano and Garlic Dressing

    Forget throwing another shrimp on the barbie. You can create this impressive alfresco seafood feast with a flick of a switch on your built-in cooktop.

    Prep Time

        •    Prep and cook time: 35 minutes
        •    Yield: Serves 6

    Ingredients

        •    2 tbsps chilli jam
        •    2 lemons, halved
        •    Sumac, to garnish
        •    2/3 cup aioli, to serve
        •    Lemon zest, to garnish
        •    2 cloves garlic, crushed
        •    6 scallops on the half shell
        •    6 (250g) cleaned baby octopus
        •    2 tbsps chopped flat-leaf parsley, to garnish
        •    1/3 cup extra virgin olive oil, plus extra to serve
        •    1/4 cup baby oregano leaves, plus extra to garnish
        •    4 green onions, trimmed, thinly sliced lengthways, to garnish
        •    6 large uncooked prawns, butterflied, deveined, leaving head and tail intact

    Method

    1. Combine octopus, chilli jam and half the oil in a glass bowl. Cover with plastic wrap. Chill overnight to marinate. Drain. Discard marinade.

    2. Heat Miele Cooktop Teppanyaki Grill to high. Mix a little olive oil and oregano leaves in a small bowl. Brush scallops with oil mixture and place scallops on Cooktop. Cook for 30 seconds each side or until browned. Return scallops to shells and arrange on a serving platter.

    3. Place prawns on Cooktop. Drizzle with 1 tablespoon of the oil. Cook for 2 minutes each side or until prawns have changed colour and curled up. Transfer to platter with the scallops.

    4. Place octopus on Cooktop. Cook for 3 minutes or until browned and curled. Transfer to platter with scallops and prawns. Add lemon halves to Cooktop. Cook for 1 minute or until browned. Transfer to platter with seafood.

    5. Meanwhile, place the green onions in a small bowl and cover with iced water. Place in the fridge for 10 minutes or until onion curls.

    6. Whisk remaining oil (add more if necessary) with garlic and drizzle over seafood. Garnish with oregano leaves, sumac, parsley and green onion curls. Season with freshly ground black pepper and salt flakes. Drizzle with extra oil, if desired. Serve with aioli, garnished with lemon zest.



    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/summertime-seafood-platter-oregano-garlic-dressing/dt8bs62s

    Sun-Dried Tomato Chicken

    This one-pan Sun-Dried Tomato Chicken is quick, easy, and tossed in an incredibly creamy and delicious sun-dried tomato sauce. Serve it with your favorite vegetables, grains, or pasta.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •    1/2 tsp salt
        •    3/4 cup water
        •    1/2 tsp pepper
        •    2 tbsps olive oil
        •    3 oz. sun-dried tomatoes
        •    1 tbsp fresh parsley to garnish
        •    1 cup half & half or heavy cream
        •    1 cup parmesan cheese shredded
        •    2 lbs. chicken thighs (skin-on, boneless)

    Method

    1. Place the sun-dried tomatoes and water in a blender or smoothie cup and process for 60-90 seconds, until it resembles tomato sauce.

    2. Heat the oil in a skillet over medium-high heat. Place the chicken in the skillet, skin side down. Cook for 5 minutes, until deep golden brown and crispy.

    3. Flip the chicken and fry for an additional 5 minutes. Reduce the heat to medium-low and remove the chicken from the skillet.

    4. To the same skillet, add the sun-dried tomato mixture. Cook for about 3-4 minutes. Add the cream, Parmesan cheese, salt, pepper, and red pepper flakes. Stir.

    5. Reduce the heat to low, so the sauce is simmering gently. Return the chicken to the skillet and cook it for an additional 10-15 minutes, until cooked through. Add a little water to the sauce, if needed. Garnish with freshly chopped parsley. Serve.



    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/sun-dried-tomato-chicken-recipe/

    Creamy Sun-Dried Tomato Chicken

    Creamy Sun-Dried Tomato Chicken with spinach and basil is full of flavor and is perfect for busy weeknights. Best of all, cooks up in one pan in just 30 minutes with a delicious creamy garlic sauce.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 6

    Ingredients

        •    fine sea salt, to taste
        •    3/4 cup heavy cream
        •    1 tsp Italian seasoning
        •    3 garlic cloves, minced
        •    2 tbsps grated parmesan
        •    1 tsp freshly chopped basil
        •    1/2 cup low sodium chicken broth
        •    freshly cracked black pepper, to taste
        •    1 cup loosely packed spinach, chopped
        •    2 tbsps butter, ghee or olive oil - divided
        •    1/2 cup drained sun-dried tomatoes, finely chopped
        •    6 boneless skinless chicken thighs or 4 chicken breasts

    Method

    1. Season chicken with salt and pepper.

    2. Heat a large skillet with 1 tablespoon butter over medium high heat. Add the chicken and sear on both sides, until brown and cooked through. About 7-8 minutes on each side for chicken thighs and 5-6 minutes on each side for chicken breasts. Remove chicken from the pan and set aside.

    3. Heat the remaining butter in the same pan and add garlic and Italian seasoning. Cook for 30 seconds until fragrant then stir in sun-dried tomatoes and cook for another minute. Add the heavy cream, chicken broth until smooth.

    4. Add the parmesan and allow sauce to simmer and thicken slightly. Add the spinach and chicken back to the pan and turn off the heat and leave until chicken is heated through and spinach is wilted.

    5. Serve with your favorite sides or over zucchini noodles or cauliflower rice.



    This great family recipe is thanks to Life Made Sweeter Recipes at https://lifemadesweeter.com/sun-dried-tomato-chicken/

    Puerto Rican style whole barbequed Huon Salmon

    We always get asked for recipes utilising a whole salmon and this is one of our best. Ideal for entertaining and feeding a group of 10 or more it takes just minutes to prepare and under an hour to cook. We guarantee it’ll impress even the most hard to please guest!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 12-15

    Ingredients

        •    1 lemon (sliced)
        •    3 tbsps salt flakes
        •    1 tbsp onion powder
        •    3 tbsps garlic powder
        •    2 garlic cloves (sliced)
        •    1 tbsp ground tumeric
        •    2 tbsps ground oregano
        •    1/4 cup extra virgin olive oil
        •    1 tbsp ground black pepper
        •    1 tbsp sweet smoked paprika
        •    1 3.5kg Huon whole fillet salmon
        •    1 cup dill sprigs (plus extra for garnish)

    Method

    1. Make sure the salmon is cleaned and scaled. Rinse well in cold water and dry with kitchen paper. Make eight deep cuts on both sides of the salmon and fill the belly cavity with the lemon slices, garlic and dill.

    2. Place onto an oven tray and pre heat a hooded barbecue on high for 10 minutes.

    3. Combine two tablespoons of the adobo seco with the olive oil and brush all over the salmon. To make the adobo seco mix combine the salt, pepper, garlic powder, oregano, tumeric, onion powder and sweet smoked paprica in a bowl.

    4. Barbecue at 175°C with the hood down for 40 minutes or until just cooked in the centre.

    5. Present on a platter garnished with fresh dill sprigs.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/puerto-rican-style-whole-barbequed-salmon/

    Calamari, Tomato and Basil Pilaf

    This tasty pilaf with calamari and grape tomatoes is complete meal in one bowl.

    Prep Time

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

    Ingredients

        •    2 tbsps olive oil
        •    1 1/2 cups Basmati rice
        •    200g grape tomatoes, halved
        •    1/3 cup shredded fresh basil leaves
        •    2 1/2 cups Massel vegetable liquid stock
        •    1 leek, trimmed, halved, washed, thinly sliced
        •    800g small calamari hoods, cleaned, cut into strips

    Method

    1. Heat half the oil in a large saucepan over medium heat. Add leek. Cook, stirring, for 3 to 4 minutes or until softened. Add rice. Stir to coat. Add stock. Bring to the boil. Reduce heat to low. Cover with lid. Cook for 10 minutes or until liquid is absorbed.
    2. Meanwhile, heat remaining oil in a large non-stick frying pan over medium heat. Cook calamari for 2 to 3 minutes or until just cooked through. Transfer to a large bowl. Add tomato to pan. Cook, stirring, for 2 minutes or until softened.
    3. Add tomato, basil and rice mixture to calamari. Stir to combine. Season with salt and pepper. Serve.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/calamari-tomato-basil-pilaf/ec151468-7c58-432d-ad74-05c57aa80fba