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    Recipes — easy to cook

    Huon Premium Cold Smoked Salmon with avocado and prawns

    If you want something fresh, health and easy you can’t go past this dish. A great snack or summer lunch, it’s an irresistible flavour combination!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 6 minutes
        •    Yield: Serves 4

    Ingredients

        •    to taste salt flakes
        •    1 tbsp lemon juice
        •    1 tbsp baby capers
        •    1 small shallot, sliced
        •    20ml extra virgin olive oil
        •    2 tbsps extra virgin olive oil
        •    1 lebanese cucumber, diced
        •    12 prawns, cooked and peeled
        •    1 avocado, cut with a melon baller
        •    1 cup Turkish bread, torn into small pieces
        •    200g Huon Premium Cold Smoked Salmon

    Method

    1. Place torn pieces of Turkish bread into a bowl and toss with olive oil. Bake in a pre-heated oven set at 180°C for 6 minutes. Remove, cool and set aside.
    2. Place three prawns onto a plate and surround with three smoked salmon slices. Scatter several pieces of crisp Turkish bread onto the plate and surround with the avocado, cucumber and capers.
    3. Combine together with lemon juice, olive oil and sliced shallots. Spoon over the salad and finish with salt flakes and several baby lettuce leaves.



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

    Vietnamese-Style Pork Sausage and Salad Rolls

    Try this sweet and spicy Vietnamese twist on the classic hot dog.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 6

    Ingredients

        •    2 tsps fish sauce
        •    1/4 cup lime juice
        •    6 long crusty rolls
        •    500g thick pork sausages
        •    1/4 cup sweet chilli sauce
        •    1 small carrot, coarsely grated
        •    2 cups shredded iceberg lettuce
        •    1/2 cup small fresh coriander sprigs
        •    1 Lebanese cucumber, halved, seeded, thinly sliced

    Method

    1. Combine sweet chilli sauce, fish sauce and lime juice in a bowl.
    2. Heat a large non-stick frying pan over medium heat. Add sausages. Cook, turning, for 12 to 15 minutes or until browned all over and cooked through. Transfer to a board. Slice diagonally. Add sausage to sauce mixture in bowl, turning to coat. Set aside for 5 minutes to allow flavours to develop.
    3. Cut a slit in each roll, being careful not to cut the whole way through. Divide lettuce between rolls. Top with sausage mixture, carrot and cucumber. Drizzle with remaining sauce mixture. Sprinkle with coriander. Serve.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/vietnamese-style-pork-sausage-salad-rolls/f5f16204-bdee-437c-9e8b-d15f62adba9b

    Garlic Prawn Lettuce Cups

    Ready in 10 minutes, these quick and easy garlic prawn and noodle lettuce cups make a perfect last-minute dinner.

    Prep Time

        •    Prep and cook time: 10 minutes
        •    Yield: Serves 4

    Ingredients

        •    20g garlic butter
        •    2 tbsps lime juice
        •    2 baby cos lettuces
        •    1 1/2 tbsps fish sauce
        •    24 peeled green prawns
        •    1/2 bunch fresh coriander
        •    4 baby cucumbers (qukes)
        •    50g rice vermicelli noodles
        •    1 cup bought shredded carrot
        •    60ml (1/4 cup) sweet chilli sauce

    Method

    1. Put the kettle onto boil and heat a large frying pan over medium-high heat.

    2. Separate the lettuce leaves and place on a serving platter.

    3. Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 3 minutes or until softened.

    4. Add the garlic butter to the pan and melt until foaming. Add the prawns and cook for 2 minutes each side or until the prawns change colour and curl.

    5. Meanwhile, slice the cucumbers. Whisk together the sweet chilli sauce, lime juice and fish sauce in a jug. Chop coriander and add 2 tablespoons chopped coriander to the dressing.

    6. Drain the noodles and use scissors to cut into short lengths, then place noodles in the lettuce cups. Top with carrot, cucumber and prawns. Drizzle with dressing.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/garlic-prawn-lettuce-cups-recipe/2gncw9am

    Braised Shortrib Chopped Salad

    As concepted by Chef Ethan Speizer, Chef Mary O’Neill Cronader and Jose Martinez at True Aussie's Chef Immersion in San Francisco. Recipe has not been tested in our kitchens.

    Prep Time

        •    Prep Time: 30 minutes
        •    Cook Time: 30 minutes
        •    Yield: Serves 4


    Ingredients

        •    2 tbsps honey
        •    salt and pepper
        •    3/4 cup olive oil
        •    2 - 3 tbsps olive oil
        •    4 small pretzel rolls
        •    2 tsps minced shallots
        •    2 cloves garlic, minced
        •    4 ounces mixed greens
        •    2 tbsps mint chiffonade
        •    4 ounces diced ripe avocado
        •    2 tbsps good quality bourbon
        •    4 ounces thinly sliced Fuji apples
        •    4 ounces napa cabbage, thinly sliced
        •    1 pound braised boneless beef short ribs, sliced


    Method:
    In a small pan, warm the honey until it begins to darken. Remove it from the heat. Make a vinaigrette with the honey, bourbon, shallots, and olive oil. Season to taste with salt and pepper.
    Prepare croutons by dicing the bread and tossing it with oil, garlic, salt, and pepper. Toast in a pan or the oven until golden brown.



    This great family recipe is thanks to True Aussie Beef And Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/foodservice-recipes/beef/braised-shortrib-chopped-salad/

    Grilled Pork Skewers with Chile Sauce

    Heat things up with these flavourful pork skewers served with a hot Thai pepper sauce. Serve them with a cold beer for a satisfying warm-weather meal. This simple and delicious appetizer will bring some Thai spice to your dinner spread.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4


    Ingredients

    For the pork skewers:

        •    chile sauce
        •    2 tbsps sugar
        •    ¼ cup oyster sauce
        •    2 tbsps finely chopped garlic
        •    ¼ cup low-sodium soy sauce
        •    1 tsp freshly ground black pepper
        •    1 ½ pounds pork tenderloin, cut into 16 pieces
        •    3 tbsps finely chopped cilantro leaves and stems
        •    16 wooden skewers (6-inch), soaked in cold water for 30 minutes


    For the chile sauce:

        •    2 tsps sugar
        •    ¼ cup fish sauce
        •    1 tbsp soy sauce
        •    1 shallot, finely diced
        •    ½ cup fresh lime juice
        •    1 fresh Thai red chile, finely diced


    Method

    For the pork skewers:

    1. Whisk together the soy sauce, oyster sauce, cilantro, garlic, sugar, and black pepper in a bowl.

    2. Skewer 2 pieces of pork onto 2 skewers so that the meat lies flat. Place the pork skewers in a large baking dish. Pour the marinade over and turn to coat the pork. Cover and refrigerate for at least 1 hour and up to 4 hours.

    3. Heat grill to high. Remove the skewers from the marinade and grill the meat on both sides until slightly charred and cooked through, about 3 minutes per side. Serve with Chili Sauce on the side for dipping.

    4. For the chile sauce: Combine all ingredients in a small bowl. Cover and let sit at room temperature for at least 1 hour before serving.



    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/everyday-cooking/photos/most-popular-pork-recipes/#!grilled-pork-skewers-with-chile-sauce-e1434315652814