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    Recipes — grilled

    Spicy Stewed Sausages with Three Peppers

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 8


        •    salt
        •    1 cup dry red wine
        •    crusty bread, for serving
        •    1 medium red onion, thinly sliced
        •    2 red bell peppers, cut into 1 inch dice
        •    2 green bell peppers, cut into 1 inch dice
        •    2 yellow bell peppers, cut into 1 inch dice
        •    1 habanero chile, seeded and thinly sliced
        •    1 cup freshly grated pecorino cheese (3 ounces)
        •    4 serrano chiles, seeded and thinly sliced crosswise
        •    1 small fennel bulb-trimmed, cored and thinly sliced
        •    3 tbsps extra-virgin olive oil, plus more for brushing
        •    2 pounds sweet Italian sausages, pricked all over with a fork


    1. Light a grill. Brush the sausages lightly with oil and grill over a medium-hot fire, turning, until nicely charred and just cooked through, about 16 minutes total.
    2. Set a large cast-iron skillet on the grill and add the 3 tablespoons of olive oil. Add the peppers, onion, fennel and chiles and cook, stirring occasionally, until the vegetables are softened, about 15 minutes. Season with salt. Add the sausages and wine to the skillet and simmer until the wine has reduced by half, about 4 minutes. Remove from the grill and sprinkle half of the pecorino cheese over the sausage and peppers. Serve with bread, passing the remaining pecorino at the table.

    This great family recipe is thanks to Food&Wine Recipes at https://www.foodandwine.com/recipes/spicy-stewed-sausages-three-peppers

    Grilled Scallops with Miso-Corn Salad

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 4


    For the miso vinaigrette:

        •    1 tbsp soy sauce
        •    3 tbsps canola oil
        •    2 tbsps white miso
        •    1 tsp light brown sugar
        •    1 tsp toasted sesame oil
        •    1/2 tsp grated peeled fresh ginger
        •    1 tbsp unseasoned rice wine vinegar
        •    1 tsp lime zest plus 2 tbsps fresh lime juice
        •    1 small jalapeño or serrano chile, seeded and finely chopped (Optional)

    For the salad:

        •    1/4 tsp kosher salt
        •    4 medium scallions
        •    2 tsps toasted sesame seeds, divided
        •    1 cup halved cherry or grape tomatoes
        •    3 medium ears fresh yellow corn, shucked
        •    12 dry-packed U12 sea scallops (about 1 pound)
        •    1 cup cooked and shelled fresh or frozen edamme
        •    2 tbsps fresh small basil leaves or mint leaves, or a combination of both, torn, plus more for serving


    1. Make the miso vinaigrette: Whisk together miso, soy sauce, vinegar, sesame oil, lime zest and juice, brown sugar, ginger, and jalapeño, if using, in a small bowl until miso is dissolved. Whisk in canola oil in a slow, steady stream until well combined. Set aside, or cover and refrigerate up to 1 week.

    2. Make the salad: Preheat a grill to high (450°F to 500°F), or heat a grill pan over high. Brush corn and scallions with 1 tablespoon canola oil, and place on grates (or grill pan). Grill, uncovered, turning occasionally, until just tender and slightly charred, about 4 minutes for scallions and 10 minutes for corn. Remove from heat. When cool enough to handle, cut corn kernels off cobs, and roughly chop scallions into 1/2-inch pieces; set corn and scallions aside.

    3. Remove and discard the small side muscle from each scallop; rinse under cold running water, and pat dry. Thread 3 scallops on 2 parallel skewers, and repeat with remaining 9 scallops on 6 skewers. Brush scallops with remaining 1 tablespoon canola oil, and season both sides with salt. Grill scallops, uncovered, until grill marks appear, about 1 minute and 30 seconds. Turn scallops, and grill until desired degree of doneness, about 30 seconds for medium (warm translucent center). Remove from grill, and set aside.

    4. Toss together corn, scallions, edamame, and tomatoes in a large bowl. Add herbs, miso vinaigrette, and 1 teaspoon sesame seeds; toss to combine. Divide salad among 4 shallow bowls. Top each with a skewer of scallops. Sprinkle with remaining 1 teaspoon sesame seeds and additional herbs.

    This great family recipe is thanks to Food&Wine Recipes at https://www.foodandwine.com/recipes/grilled-scallops-miso-corn-salad

    Grilled Lobster Tail

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 2


        •    1 tbsp lemon juice
        •    1/2 tsp lemon zest
        •    4 (8 oz) lobster tails
        •    1/4 cup melted butter
        •    1 clove garlic, minced
        •    lemon wedges, for serving
        •    freshly ground black pepper
        •    extra-virgin olive oil, for brushing
        •    pinch of crushed red pepper flakes
        •    1/4 tsp kosher salt, plus more for seasoning
        •    2 tbsps freshly chopped chives, plus more for garnish
        •    2 tbsps freshly chopped parsley, plus more for garnish


    1. Preheat a grill or grill pan over medium heat. In a small bowl, whisk together melted butter, lemon juice, zest, chives, parsley, garlic, and salt.
    2. Using kitchen shears, cut top of lobster shell from meaty portion of tail. Using a knife, cut halfway through meat down the center, without cutting all the way through. Insert a skewer lengthwise through the lobster to keep lobster from curling up when cooked.
    3. Brush all over with oil and season with salt and pepper. Grill flesh side down until lightly charred, about 6 minutes. Flip lobster and dollop a spoonful of butter mixture on flesh side. Grill until just cooked through, about 5 minutes more.
    4. Remove lobster from grill and sprinkle with red pepper flakes. Serve with lemon wedges.

    This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/a26883467/grilled-lobster-tail-recipe/

    Sausage Mixed Grill

    Prep Time

        •    Prep and cook time: 40 minutes
        •    Yield: Serves 4


        •    4 weisswursts
        •    olive oil, for brushing
        •    12 breakfast sausages
        •    4 hot or sweet Italian sausages
        •    16 multicolored mini bell peppers
        •    salt and freshly ground black pepper
        •    2 heads of radicchio, cut into 6 wedges each


    1. Light a grill. Poke the sausages all over with a knife. Thread each type of sausage onto a pair of skewers (to facilitate turning). Thread the peppers and radicchio onto separate paired skewers as well. Brush the sausages and vegetables with olive oil. Season the vegetables with salt and pepper.
    2. Grill the sausages over moderate heat, turning, until cooked through, 10 minutes for the breakfast sausages, 12 minutes for the weisswursts and 25 minutes for the Italian sausages. Grill the peppers, turning, until lightly charred, 10 minutes. Grill the radicchio until crisp, 2 minutes per side. Serve.

    This great family recipe is thanks to Food&Wine Recipes at https://www.foodandwine.com/recipes/sausage-mixed-grill

    Lobster with Thermidor butter

    A luxury that has been prized by chefs for years, so make the most of it with this cheat's classic.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 2 as a main or 4 as a starter


        •    2 cooked lobster

    For the butter:

        •    pinch paprika
        •    juice 1/2 lemon
        •    1 tsp Dijon mustard
        •    dash tabasco sauce
        •    150ml dry white wine
        •    140g butter, softened
        •    1 shallots, very finely chopped
        •    5 tbsps parsesan, finely grated
        •    handful parsley leaves, chopped
        •    handful tarragon leaves, chopped


    1. First make the butter. Put the wine and shallot into a pan, then bring to the boil and simmer until nearly dry. Tip into a bowl to cool, mix all the ingredients together, roll into a log, using cling film or foil, then chill to harden. Can be frozen for up to 1 month.
    2. Snap away the claws from the lobster. Using a large chef’s knife, cut the lobster in half and wash the head cavity under cold water, then dry with kitchen paper. Lay the lobsters, cut side up, on a baking tray. Crack the claws and remove the claw meat. Divide claw meat between the head cavities. This can be done the day before and the lobster kept in the fridge ready for grilling.
    3. Heat grill to high. Slice the butter into thin rounds and lay it along the lobsters so all the meat is covered. Grill for 5-8 mins until the butter is bubbling and starting to brown. Put the lobsters on plates, pouring any butter from the tray over them. Serve with new potatoes and some dressed salad leaves.

    This great family recipe is thanks to fifteen BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/lobster-thermidor-butter