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    Recipes — farmers market

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    Easy Lamb Chops Recipe

    Tender, flavorful lamb chops don't get any easier than these lamb loin chops marinated in herbs, garlic, and lemon juice, then roasted in the oven, for an easy lamb chops recipe that cooks in about 15 minutes. Feel free to use fresh or dried herbs for this recipe. Add at least 1 hour and 20 minutes to the prep time to include time to marinate in the fridge and then come to room temperature.

    Prep Time

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

    Ingredients

        •    1 tsp sea salt
        •    2 tbsps olive oil
        •    1/4 cup lemon juice
        •    1 tsp rosemary leaves
        •    4 inch lamb loin chops
        •    1 dash cayenne pepper
        •    2 tsps finely chopped garlic about 4 cloves

    Method

    1. Mix ingredients, except for lamb, in a bowl.
    2. Place the chops in a zip top bag and pour ingredients over chops. Seal the bag, after squeezing the air out, and squish the bag around to get the chops well covered on both sides.
    3. Let marinate in the fridge overnight. The longer the better, but give them at least one hour.
    4. Remove the chops and let them come to room temperature (approximately 20 minutes) before cooking.
    5. While the chops sit out, move an oven rack to the top position beneath the broiler, and preheat the oven on broil.
    6. Place the chops (with the marinade) in a single layer in an oven proof skillet, and place the skillet in the oven directly beneath the broiler.
    7. Broil for 5-8 minutes on each side, using tongs to flip the chops, until they are seared on the outside and register around 145 degrees with a meat thermometer.
    8. Drizzle with the pan juices before serving.



    This great family recipe is thanks to Eating Richly Recipes at https://eatingrichly.com/easy-lamb-chops-recipe-oven/

    Chorizo and Octopus Soup

    Chorizo and octopus, a pleasantly surprising combination to add to your winter soup.

    Prep Time

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

    Ingredients

        •    2 tbsps olive oil
        •    1 chorizo, chopped finely
        •    400g cleaned baby octopus
        •    400g can chopped tomatoes
        •    1 large onion, chopped finely
        •    2 cloves garlic, chopped finely
        •    1L Campbell's real soup case - Spanish
        •    1 red capsicum, deseeded and chopped finely

    Method

    1. Heat 1 tbs of the oil in a medium to large saucepan and cook onion, garlic, capsicum and chorizo. Cook for 3-4 minutes.
    2. Add the tomatoes and Campbell’s Real Soup Base. Bring to the boil.
    3. Meanwhile heat a chargrill or fry pan. Add the octopus, cook for 2-3 minutes or until tender.
    4. Ladle soup into bowls and top with octopus.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/chorizo-octopus-soup/38146fcf-7a4c-4d28-8034-6842530df665

    Slow-Cooked Beef Stroganoff

    This Beef Stroganoff recipe takes the classic beef stroganoff recipe and turns it into an easy slow-cooker meal. Tender beef, hearty mushrooms and a creamy sauce poured over a bowl of warm egg noodles is the definition of comfort food. It also re-heats well.

    Using a slow cooker to make the classic beef stroganoff is easy and produces very tender and flavorful meat.

    Prep Time

        •    Prep and cook time: 5 hours & 30 minutes
        •    Yield: Serves 6

    Ingredients

        •    1 bay leaf
        •    1/4 tsp salt
        •    yellow onion
        •    8 oz sour cream
        •    1/3 cup dry sherry
        •    1 tbsp vegetable oil
        •    1 1/2 cups beef broth
        •    2 garlic cloves minced
        •    1/3 cup all-purpose flour
        •    1 1/2 lbs beef stew meat
        •    1/2 tsp dried thyme crushed
        •    2 cups sliced fresh mushrooms
        •    1 lb. cooked egg noodles to serve
        •    1/2 tsp smoked paprika or paprika
        •    1/4 tsp freshly ground black pepper
        •    1/2 cup sliced green onions or chopped
        •    2 tsps snipped fresh dill plus more for garnish

    Method

    1. Cut up any large pieces of stew meat. Heat oil in a large skillet over med/high heat. Brown meat in 2 batches in the hot oil. Drain off fat.

    2. In a 3 1/2 or 4 qt slow cooker, combine mushrooms, onions, 2 garlic cloves, 1/2 tsp thyme, 1/4 tsp salt, 1/4 tsp pepper, 1/2 tsp paprika, and 1 bay leaf. Add browned meat then pour beef broth and sherry over all.

    3. Cover and cook on low 8-10 hours or on high 4-5 hours. Meat will be tender. Remove and discard bay leaf.

    4. (If using low heat setting, turn heat to high) In a medium bowl, whisk together 8 oz sour cream, 1/3 cup flour, and 1/4 cup water until smooth then stir in about 1 cup hot liquid form the slow cooker. Return to the slow cooker and stir to combine. Cover and cook for another 30 min on high until thickened and bubbly.

    5. Just before serving, stir in fresh dill. Serve over warm egg noodles and sprinkle with additional snipped fresh dill.



    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/slow-cooked-beef-stroganoff/

    Slow Cooker Honey Mustard Chicken Thighs

    Use just a few ingredients to create this no-fuss slow cooker chicken thigh dish with a creamy honey and mustard sauce. Kids will love it.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 4 hours & 20 minutes
        •    Yield: Serves 4-6

    Ingredients

        •    1 tbsp butter
        •    2 tbsps honey
        •    8 chicken thighs
        •    100g frozen peas
        •    150ml chicken stock
        •    1 tbsp Dijon mustard
        •    2 tbsps double cream
        •    8 spring onion, cut into lengths

    Method

    1. Heat the slow cooker. Melt the butter in a frying pan and quickly brown the chicken thighs all over. Make sure the skin picks up plenty of colour. Season, then put them in the slow cooker. Brown the spring onions and add them to the slow cooker as well. Add the stock, mustard and honey and cook on low for 4 hrs.
    2. Stir in the cream or crème fraîche and peas, then cook for a further 15 mins with the lid off. Re-crisp up the chicken skin under the grill, if you like.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/slow-cooker-honey-mustard-chicken-thighs

    Sweet Chili Salmon

    quick and easy salmon with Thai sweet chili sauce. The recipe takes only 15 mins on skillet or you can bake it.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4

    Ingredients

        •    salt
        •    1 tsp oil
        •    black pepper
        •    1 1/2 tsp lime juice
        •    1/2 tsp white sesame
        •    1 lb. salmon, cut into 2-3 pieces
        •    1/2 tbsp chopped cilantro leaves
        •    4 tbsps bottled Thai sweet chili sauce

    Method

    1. Season the salmon with a wee bit of salt and pepper. Mix the sweet chili sauce, lime juice, sesame and cilantro leaves together. Stir to combine well. Set aside.
    2. Heat up a skillet with the oil on medium heat. Pan sear the salmon on both sides, until cooked. Transfer the salmon onto a serving platter, add the sweet chili sauce on top of the salmon and serve immediately.



    This great family recipe is thanks to RASA MALAYSIA Recipes at https://rasamalaysia.com/sweet-chili-salmon/