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    Recipes — farmers market

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    Honey-Butter Barramundi

    This Middle Eastern recipe pairs crispy barramundi—served in a family-friendly pan sauce of honey and butter—with a medley of winter vegetables. For savory, herby flavor, we’re seasoning the vegetables with za’atar before roasting them.

    Prep Time

        •    Prep and cook time: 45 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 lemon
        •    2 carrots
        •    3 oz radish
        •    1 clove garlic
        •    1 tbsp honey
        •    2 tbsps butter
        •    1 bunch parsley
        •    1/2 cup plain Greek yogurt
        •    4 Skin-On Barramundi Fillets
        •    1 1/8 lbs yukon gold potatoes
        •    1 tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)

    Method

    1. Prepare the ingredients: Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise; cut crosswise into 1/4-inch pieces. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the ends of the radishes; quarter lengthwise, then halve crosswise. Quarter and deseed the lemon. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the parsley leaves and stems.

    2. Roast the vegetables: Place the sliced potatoes and carrot pieces on a sheet pan. Drizzle with 1 tablespoon of olive oil; season with salt, pepper, and the za’atar seasoning. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 12 to 14 minutes, or until lightly browned. Leaving the oven on, remove from the oven. Place the radish pieces in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Carefully arrange on the other side of the sheet pan. Roast 10 to 12 minutes, or until tender when pierced with a fork. Remove from the oven. Evenly top with the juice of 2 lemon wedges.

    3. Make the yogurt sauce: While the vegetables roast, in a bowl, combine the yogurt, the juice of the remaining lemon wedges, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper to taste.

    4. Cook the fish: Once the vegetables have roasted for about 10 minutes, pat the fish fillets dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin side down. Cook 4 to 6 minutes on the first side, or until lightly browned. Flip and add the butter. Cook, frequently spooning the butter over the fillets, 2 to 3 minutes, or until the fish is cooked through. Leaving the melted butter and any browned bits (or fond) in the pan, transfer the cooked fillets to a plate.

    5. Make the pan sauce: Add the honey (kneading the packet before opening) and 2 tablespoons of water to the pan of melted butter (be careful, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat and season with salt and pepper to taste.

    6. Serve your dish: Serve the cooked fish fillets and roasted vegetables with the yogurt sauce on the side. Top the fish with the pan sauce. Garnish with the chopped parsley. Enjoy!



    This great family recipe is thanks to Blue Apron Recipes at https://www.blueapron.com/recipes/honey-butter-barramundi-with-za-atar-roasted-vegetables

    Evil Cousin Double-IPA Flat Iron Bowl

    As concepted by Chefs Jeff Hanak and Carlos Sanchez at True Aussie's San Francisco Chef Immersion. Recipe has not been tested in our kitchens.

    Prep Time

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

    Ingredients

        •    Double IPA
        •    ¼ cup olive oil
        •    2 tbsps olive oil
        •    1 cup kimchee
        •    4 eggs, poached
        •    Sliced green onion
        •    ¼ cup diced onion
        •    1 tbsp minced garlic
        •    2 cloves garlic, minced
        •    Sesame seeds, toasted
        •    Salt and pepper, to taste
        •    2 bunches flowering broccoli
        •    1 pound Australian grassfed beef top sirloin
        •    2 cups dry long-grain rice, preferably basmati
        •    One 22-ounce bottle Heretic Brewing Company Evil Cousin

    Method

    1. Marinate the steak in the double IPA, olive oil, garlic, and salt and pepper to taste. Remove it from the marinade and sear the beef to rare; let it rest before slicing.
    2. In a pot, sauté garlic, onion, and rice together until coated. Add 3 ½ cups water and a pinch of salt and bring to a simmer. Cover and steam until tender. Remove from heat and let the rice sit for 20 minutes. Fluff before serving.
    3. Assemble each bowl with 1 cup steamed rice, 4 ounces sliced steak, ¼ cup kimchee, ¾ to 1 cup broccoli, and top each with a poached egg. Garnish with sesame seeds and green onion, as desired.



    This great family recipe is thanks to True-Aussie-Beef-And-Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/foodservice-recipes/beef/evil-cousin-double-ipa-flat-iron-bowl/#

    Lamb & Apricot Meatballs

    No one can resist meatballs, and this recipe is so moreish you might want to make double and freeze for another time.

    Prep Time

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

    Ingredients

        •    ½ tsp sugar
        •    2 tbsps olive oil
        •    50g fresh breadcrumbs
        •    4 garlic cloves, crushed
        •    500g pack lean lamb mince
        •    400g can chopped tomatoes
        •    pitta bread and salad, to serve
        •    8 dried apricots, finely chopped
        •    ½ 20g pack mint, finely chopped
        •    2 red onions, very finely chopped
        •    2 tsps each ground cumin and coriander (or 4 tsp Moroccan spice blend)

    Method

    1. Heat 2 tsp oil in a pan and soften the onions for 5 mins. Add the garlic and spices and cook for a few mins more. Spoon half the onion mixture into a bowl and set aside to cool. Add the tomatoes, sugar and seasoning to the remaining onions in the pan and simmer for about 10 mins until reduced.
    2. Meanwhile, add the mint, lamb, apricots and breadcrumbs to the cooled onions, season and mix well with your hands. Shape into little meatballs.
    3. Heat the rest of the oil in a non-stick pan and fry the meatballs until golden (in batches if you need to). Stir in the sauce with a splash of water and gently cook everything for a few mins until the meatballs are cooked through. Serve with pitta bread and salad.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/665637/lamb-and-apricot-meatballs

    Chicken Noodle Stir-fry

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 16 minutes
        •    Yield: Serves 2

    Ingredients

        •    30 g unsalted peanuts
        •    2 tbsps black bean sauce
        •    200 g tenderstem broccoli
        •    150 g medium free-range egg noodles
        •    2 x 120 g free-range skinless chicken breasts

    Method

    1. Place a large non-stick frying pan on a medium heat and toast the peanuts as it heats up, tossing regularly, then remove and set aside, leaving the pan on the heat.

    2. Meanwhile, score the chicken lengthways at 1cm intervals, going about halfway through.

    3. In a bowl, toss the chicken with 1 tablespoon each of olive oil, red wine vinegar and black bean sauce to coat. Cook in the hot pan for 3 minutes on each side, or until dark, gnarly and cooked through.

    4. Cook the noodles in a large pan of boiling salted water according to the packet instructions.

    5. Trim the broccoli (halving any thick stalks lengthways) and add to the water for the last 2 minutes.

    6. Remove the chicken to a board. Use tongs to carefully drag the just-cooked noodles and broccoli with a bit of their water straight into the frying pan.

    7. Pound half the peanuts in a pestle and mortar until fine, toss into the pan with the remaining black bean sauce until well mixed, then divide between your plates.

    8. Slice the chicken and place on top, scatter over the remaining peanuts, drizzle with a little extra virgin olive oil, and dig in.



    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/chicken-recipes/quick-and-easy-chicken-noodle-stir-fry/

    Barramundi in Banana Leaf with Coconut Rice

    Cooking barramundi inside a parcel locks in all the amazing moisture and flavour.

    Prep Time

        •    Prep time: 1 hour & 15 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 limes, sliced
        •    1 tbsp peanut oil
        •    1 tbsp fish sauce
        •    2 tbsps grated ginger
        •    4 large fresh banana leaves
        •    1 1/2 cups (265g) sticky rice
        •    6 spring onions, thinly sliced
        •    1/2 cup (125ml) coconut milk
        •    2 long red chillies, thinly sliced
        •    2 garlic cloves, finely chopped
        •    4 kaffir lime leaves, finely shredded
        •    4 x 200g skinless barramundi fillets
        •    1 tbsp grated palm sugar or brown sugar

    Method

    1. Rinse rice, then soak in a bowl of cold water for 1 hour. Combine fish sauce, sugar and 1 tbs ginger in a bowl, then brush over fish.
    2. Set aside for 15 minutes to marinate.
    3. Heat oil in a frypan over medium heat and cook garlic, remaining 1 tbs ginger and half the spring onion for 2 minutes or until fragrant. Add the rice and stir to coat. Add 11/4 cups (310ml) hot water along with the coconut milk. Season and cook, covered, over low heat for 20 minutes or until rice is cooked.
    4. Preheat barbecue to high. Place 2 lime slices in the centre of each banana leaf and top with a fish fillet and kaffir lime leaf. Fold up to form parcels and enclose in foil to seal. Barbecue, turning, for 12 minutes or until cooked. Top with chilli and remaining spring onion, then serve with rice.



    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/barramundi-banana-leaf-coconut-rice/a9ec178c-8023-4348-9d6d-f9d605e0e6c2?current_section=recipes