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    Recipes — entrée

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    Almond Crusted Barramundi

    Coconut and chilli spiced spinach is a wonderful low-carb accompaniment to this almond-crusted fish main.

    Prep Time

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

    Ingredients

        •    Olive oil spray
        •    1 tbsp olive oil
        •    2 tsps curry powder
        •    1 garlic clove, crushed
        •    1 tsp grated fresh ginger
        •    Salt & freshly ground pepper
        •    1/2 cup (45g) desiccated coconut
        •    2 bunches English spinach, trimmed
        •    1 small fresh red chilli, finely chopped
        •    100g flaked almonds, roughly chopped
        •    1/2 cup (130g) Tamar Valley Greek Style Yoghurt
        •    2 (about 500g) barramundi, cut crossways into 3cm pieces

    Method

    1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. On a plate, combine the yoghurt and curry powder. Season with salt and pepper.

    2. Place the almonds on a separate plate. Dip each barramundi piece in the yoghurt to coat evenly. Then dip one side of the fish pieces into the almonds. Place the fish on the tray, almond-side up. Spray lightly with olive oil. Bake for 10 minutes or until the fish flakes with a fork.

    3. Place the spinach leaves into a large heatproof bowl. Pour over boiling water and set aside for 30 seconds. Drain and refresh under cold running water. Drain the spinach and squeeze gently to remove any excess water.

    4. Heat the oil in a non-stick frying pan over a medium heat. Add the garlic, chilli and ginger and cook for 1 minute. Add the coconut and cook stirring for about 3 minutes or until the coconut is just toasted. Season with salt and pepper.

    5. Toss the coconut mixture through the spinach. Serve with the barramundi.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/almond-crusted-barramundi/80959ee8-acec-49f1-9e84-f21858fa9a90

    Seared Scallops with Flavoured Greens

    Cooking for friends? This sophisticated starter is a taste sensation with lemon, anchovies and garlic packing a punch

    Prep Time

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

    Ingredients

        •    2 tbsps rapeseed oil
        •    3 shallots, diced
        •    2 garlic cloves, crushed
        •    zest and juice 2 lemons
        •    300g dark greens, such as cavalo nero or kale, stalks removed then shredded
        •    50g anchovies, chopped
        •    9 large scallops, roe removed and halved horizontally
        •    knob of butter

    Method

    1. Heat half the oil in a frying pan. Add the shallots, garlic and lemon zest, and fry gently until soft. Add the greens the anchovies, and cook for 5 mins until the leaves are wilted.
    2. Meanwhile, heat the remaining oil in a non-stick pan, then add the scallops and fry for 1-2 mins on each side. Add the butter and lemon juice to the pan and swirl until the butter melts and you have a glossy sauce. Divide the cabbage and scallops between 6 plates and serve with the pan juices spooned over.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/1660661/seared-scallops-with-flavoured-greens

    Lamb Cutlets with Haloumi, Bean and Potato Salad

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    12 lamb cutlets, frenched
        •    200g kipfler potatoes
        •    1 lemon
        •    150g green beans, sliced
        •    200g haloumi cheese, cut into 1cm thick slices
        •    1 cup flat-leaf parsley leaves, roughly chopped
        •    ½ cup pomegranate seeds
        •    250g Greek yoghurt
        •    2 tbsps dukkah
        •    4 tbsps extra virgin olive oil
        •    Salt and pepper to taste

    Method

    1. Boil potatoes until tender. Drain, cool and slice. Season with juice of half a lemon, 2 tablespoons olive oil and salt and freshly ground pepper. Blanch and drain sliced green beans and add to potatoes.
    2. Preheat barbecue to medium heat. Season lamb cutlets with salt and pepper, lightly oil and cook for 3-4 minutes. Remove and rest.
    3. Cook haloumi until golden brown. Squeeze with lemon.
    4. Toss haloumi with green beans, potatoes, parsley and pomegranate seeds, top with yoghurt and dukkah and serve with the lamb.



    This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/lamb-cutlets-with-haloumi-bean-and-potato-salad/#

    Barbecued Lamb Shoulder with a Greek Salad

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    1.5kg lamb shoulder, boned and butterflied
        •    Juice of one lemon
        •    1 tbsp dried oregano
        •    4 medium tomatoes cut into chunks
        •    2 Lebanese cucumbers cut into chunks
        •    12 kalamata olives
        •    100g feta, cubed
        •    4 tbsps extra virgin olive oil
        •    1 tsps red wine vinegar
        •    10 mint leaves, finely chopped
        •    Fresh oregano leaves and barbecued lemon wedges, to serve

    Method

    1. Boil potatoes until tender. Drain, cool and slice. Season with juice of half a lemon, 2 tablespoons olive oil and salt and freshly ground pepper. Blanch and drain sliced green beans and add to potatoes.
    2. Preheat barbecue to medium heat. Season lamb cutlets with salt and pepper, lightly oil and cook for 3-4 minutes. Remove and rest.
    3. Cook haloumi until golden brown. Squeeze with lemon.
    4. Toss haloumi with green beans, potatoes, parsley and pomegranate seeds, top with yoghurt and dukkah and serve with the lamb.



    This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/lamb-cutlets-with-haloumi-bean-and-potato-salad/#