• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Total
    Check Out Continue Shopping

    Recipes — lunches

    Blog Menu

    Fried Chicken Sandwich

    Prep Time

        •    Prep Time: 30 minutes, plus marinating time
        •    Cook Time: 15 minutes
        •    Yield: Serves 4


    Ingredients

    For the chicken:

        •    1 cup buttermilk
        •    1 tbsp kosher salt
        •    1 garlic cloves, minced
        •    Four 6-ounce boneless, skinless chicken breasts


    For the pickle vegetable slaw:

        •    ¼ cup mayo
        •    2 tbsp honey
        •    2 tbsps sugar
        •    1½ cups water
        •    1 tsp celery seeds
        •    ½ red onion, thinly sliced
        •    1½ cups white wine vinegar
        •    1 carrot, peeled and julienned
        •    freshly ground pepper, to taste
        •    2 tbsps salt, plus more to taste
        •    1 tbsp whole coriander seeds, toasted
        •    1 cup thinly sliced red cabbage, divided
        •    1 cup thinly sliced green cabbage, divided
        •    1 serrano chile-stemmed, seeded and julienned


    Method

    1. Marinate the chicken: In a bowl, toss together the buttermilk, salt, garlic and chicken breasts. Refrigerate for at least 1 hour.

    2. Meanwhile, make the pickled vegetable slaw: In a medium bowl, toss together ½ cup of red cabbage and ½ cup of green cabbage with the carrot, chile and red onion, and set aside. In a small saucepan, bring the vinegar, water, salt, sugar, coriander seeds and celery seeds to a boil. Remove from the heat and pour over the tossed vegetables. Let cool completely, then drain, discarding the pickling liquid. Toss the pickled vegetables with the remaining ½ cup of red cabbage, ½ cup of green cabbage, mayo and honey. Season with salt and pepper, and set aside.

    3. Make the special sauce: In a small bowl, whisk together the mayo, ketchup, Dijon and chile paste. Set aside.

    4. Make the sandwich: In a small bowl, whisk together the flour, garlic powder, smoked paprika and salt. In a separate small bowl, beat the eggs. Remove the chicken breasts from the marinade, scraping off the majority of the liquid. One breast at a time, dredge in the flour mixture, coat in beaten egg, then return to the flour mixture for a second coating. Place each breast on a plate until ready to fry.

    5. Line a plate with paper towels. In a high-sided 12-inch skillet, heat the canola oil to 350°. Panfry the chicken breasts, flipping once, until golden brown and cooked to an internal temperature of 165°, 4 to 5 minutes per side. Transfer to the paper towel-lined plate to drain.

    6. Spread the bottom half of the buns with the special sauce and layer with dill pickle slices. Top each with a piece of fried chicken, a pile of pickled slaw and the remaining bun tops. Serve immediately.



    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/ultimate-fried-chicken-sandwich-pickled-vegetable-slaw-potato-bun-dill-pickle

    Hot Smoked Ocean Trout and Ramen Noodle Salad with Carrot, Daikon and Soy Dressing

    This recipe lets you enjoy all the flavour without all the effort! Our Hot Smoked Ocean Trout is a great match for those classic Asian inspired flavours, take your taste buds on a journey and try it today.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 2 minutes
        •    Yield: Serves 1

    Ingredients

        •    120ml mirin
        •    10ml grapeseed oil
        •    1/2 tsp sesame oil
        •    1 tsp ginger (grated)
        •    several coriander sprigs
        •    15ml Shoyu (Japanese soy)
        •    1/4 cup daikon (cut as above)
        •    1/2 tsp toasted sesame seeds
        •    1/4 cup cucumber (cut as above)
        •    100g Hot Smoked Ocean Trout Deli Bites
        •    150g ramen noodles (cooked and cooled)
        •    1/4 cup carrots (cut into matchstick shape)

    Method

    1. Combine in a mixing bowl the oil, mirin, soy, ginger and sesame oil. Add in the Ocean Trout, noodles, carrot, daikon and cucumber.
    2. Place onto a plate and finish with the sesame seeds and top with a little coriander.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/hot-smoked-ocean-trout-ramen-noodle-salad-carrot-daikon-soy-dressing/

    Pork Sausage, Mushroom and Rocket Pasta

    A fresh and delicious meal can be enjoyed any day of the week - be inspired by this easy dinner that is on the table in minutes.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4

    Ingredients

        •    375g rigatoni pasta
        •    1 garlic clove, crushed
        •    shaved parmesan, to serve
        •    1/3 cup (80ml) dry white wine
        •    1/2 cup (125ml) thickened cream
        •    1 bunch rocket, trimmed, coarsely torn
        •    200g portobello mushrooms, thickly sliced
        •    4 pork sausages, skins removed, coarsely chopped

    Method

    1. Cook the pasta in a large saucepan of salted boiling water, following packet directions, until al dente. Drain well.
    2. Meanwhile, heat a large frying pan over high heat. Add the sausages and cook, stirring with a wooden spoon, for 5 minutes or until golden brown all over and cooked through. Transfer to a bowl.
    3. Add the mushrooms and garlic to the pan and cook, stirring, for 2 minutes or until mushrooms are tender. Add the wine and bring to the boil. Cook for 2 minutes or until reduced by half. Add the cream and bring to the boil. Cook for 2 minutes or until slightly thickened. Remove from heat. Add the sausage, pasta and rocket and gently toss to combine.
    4. Spoon pasta evenly among serving bowls. Top with parmesan and serve immediately.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/pork-sausage-mushroom-rocket-pasta/61ef28b7-ffae-44f1-9c03-e86777795606

    BBQ Huon Salmon with Cranberry & Avocado Salsa

    Fresh and delicious dinner, in under 25 minutes. This recipe will wow any guests you have.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 8 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 tbsps olive oil
        •    2 avocados, diced
        •    1/2 cup dried cranberries
        •    1 small red chilli, finely diced
        •    1/2 small red onion, finely diced
        •    4 Huon salmon fresh portions, skin on
        •    the juice of 1 lime, plus wedges to serve
        •    1 cup loosely packed fresh coriander leaves, lightly chopped

    Method

    1. Soak the onions in a bowl of cold water for 10 minutes. Then drain and pat dry on paper towel.
    2. To make the cranberry salsa, in a medium bowl combine the cranberries, drained onion, chilli, olive oil and lime juice and toss thoroughly to combine, then carefully toss through the avocado and coriander leaves. Check the seasoning and set aside while you cook the salmon.
    3. Preheat a barbecue grill to medium high heat. Cook the salmon on the hot barbecue for about 3 minutes each side or until cooked to your liking.
    4. Transfer the salmon onto four warmed plates, and spoon over the salsa. Serve with lime wedges.

    NOTES: Red onions can vary in their intensity, if you make the salad and the onion is too strong add extra lime juice to soften the flavour.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/bbq-huon-salmon-with-cranberry-avocado-salsa/

    Thai Beef Salad Recipe

    Thai Beef Salad - tender greens with perfectly seared beef in a savory Thai salad dressing that is packed with lots of flavor and great for clean eating!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 2


    Ingredients

        •    A tiny bit of cooking oil
        •    1 lb grilled top sirloin or trimmed rib eye steak (approx. 450 grams)


    For the salad:

        •    1 cup spinach leaves
        •    1/2 cup fresh cilantro
        •    2 thinly sliced shallots
        •    1/2 cup fresh mint leaves
        •    6-8 cherry tomatoes cut in halves


    For the dressing:

        •    sugar to taste
        •    1/4 cup lime juice (approx. 5 tbsps)
        •    1/4 cup fish sauce (approx. 5 tbsps)
        •    1-2 red birds eye chilies finely chopped


    Method

    1. Preheat a pan on high heat until very hot. Add a bit of cooking oil and spread it evenly across the bottom. Let the steak sit in the pan for around a minute to get a nice crust. Flip over the steak and repeat. Reduce heat to medium and cook to your liking. Wrap the meat in aluminum foil and allow resting for about 5 – 10 minutes before thinly slicing across the grain.

    2. In a bowl whisk together fish sauce, lime juice, bird's eye chilies and sugar to taste. Toss in the mint leaves, cilantro, shallots and cherry tomatoes and mix well. Serve the salad mix on top of a bed of spinach and drizzle some of the dressing over.

    NOTES: If you have the access to a grill, this will produce even better results. Cooking time of the steak depend on how thick it is and if you prefer it rare, medium rare or well done. For a less spicy alternative, use fresh red finger length chilies with seeds and central stem removed. Temper the meat by letting it rest in room temperature for 30 minutes before grilling/cooking.



    This great family recipe is thanks to RASA MALAYSIA Recipes at https://rasamalaysia.com/thai-beef-salad-recipe/