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    Recipes — lunches

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    Linguine with Samphire and Prawns

    The best recipe for samphire. This easy dish is made with linguine and pairs the sea vegetable samphire with king prawns in a super-quick pasta sauce.

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 2


        •    200g linguine
        •    1 lemon zested
        •    2 tbsps crème fraîche
        •    150g samphire, trimmed and blanched
        •    150g peeled cooked tigar or king prawns

    Method: Cook the pasta and drain leaving a little water clinging to it. Tip it back into a pan and stir in the prawns, samphire, lemon zest and crème fraîche until everything is heated through. Season well with pepper (taste the samphire before adding any salt) and squeeze over some lemon juice.

    This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/fish-and-seafood/linguine-with-samphire-and-prawns/

    Lamb Burgers (Lamb Mince)

    Prep Time

        •    Prep and cook time: 1 hour & 5 minutes
        •    Yield: Serves 4


        •    1 tbsp butter
        •    4 leaves lettuce
        •    1 tbsp canola oil
        •    1 tbsp kosher salt
        •    1 egg, lightly beaten
        •    1/2 tsp ground cumin
        •    1 pound ground lamb
        •    1 tbsp chopped fresh mint
        •    1 medium red onion, sliced
        •    1 tbsp prepared horseadish
        •    1 tbsp spicy brown mustard
        •    1 tbsp Worcestershire sauce
        •    2 large cloves garlic, minced
        •    2 tbsps finely chopped onion
        •    1/2 tsp freshly ground pepper
        •    4 tbsps crumbled blue cheese
        •    2 tbsps chopped fresh parsley
        •    4 brioche hamburger buns, halved
        •    1 large beefsteak tomato, sliced 1/4 to 1/2 inch thick


    1. In a medium bowl, mix together the onion, garlic, parsley, mint, mustard, horseradish, Worcestershire, salt, cumin, pepper and egg. Add the lamb and mix well with your hands.
    2. Shape the lamb mixture into 4 patties. Press 1 tablespoon of the blue cheese into the center of each patty; roll into balls and then flatten into 3-by-1-inch patties. Transfer to a plate and refrigerate, uncovered, for at least 30 minutes and up to 2 hours.
    3. Heat a large cast-iron skillet over medium heat, then add the butter and canola oil. Place the cold patties in the skillet and cook until browned on both sides and cooked through, 4 to 6 minutes per side for medium-well.
    4. Assemble the burgers: Place the burgers on the buns, and layer with lettuce, red onions and tomatoes.

    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.com/recipes/lamb-burgers-3211814

    Ten-Minute Prawn Tacos

    Fill tortillas with punchy stir-fried prawns and a chopped tomato and coriander salad to make the speediest midweek tacos.

    Prep Time

        •    Prep and cook time: 10 minutes
        •    Yield: Serves 2


        •    3 tsps olive oil
        •    1/2 tsp ground cumin
        •    300g raw king prawns
        •    soured cream to serve
        •    5 spring onions, chopped
        •    1 red chilli, finely chopped
        •    1/4 tsp hot smoked paprika
        •    4 small tortillas, warned or griddled
        •    1/2 a small bunch coriander, chopped
        •    1/2 a 400g tin black beans, rinsed and drained


    1. Put the beans, spring onions, tomatoes, chilli and coriander in a bowl with lots of seasoning and 1 tsp of olive oil. Toss together.
    2. Heat 2 tsp of olive oil in a non-stick frying pan. Stir-fry the prawns for a minute then add the spices and cook for another 2-3 minutes or until the prawns are cooked through. Pile the bean mix onto tortillas, and top with the prawns and soured cream to serve.

    This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/quick-and-easy/ten-minute-prawn-tacos/

    Squid Ink Pasta with Calamari

    Squid ink pasta adds a gourmet touch to this vibrant calamari pasta.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 2


        •    400g squid pasta
        •    2 eschalots, thinly sliced
        •    1/4 cup (60ml) white wine
        •    3 garlic cloves, finely chopped
        •    500g vine-ripened cherry tomatoes
        •    2 tbsps olive oil, plus extra to drizzle
        •    Basil leaves and lemon wedges, to serve
        •    500g cleaned squid tubes, sliced into 1cm rings
        •    1/2 cup (125ml) Ardmona Rich & Thick Classic Tomatoes


    1. Cook the pasta in a saucepan of boiling salted water according to the packet instructions. Drain, reserving 1/4 cup (60ml) cooking water. Toss pasta with a little oil to loosen.

    2. Heat 1 tbs oil in a large frypan over medium-high heat. Season the squid rings, then cook for 2 minutes or until light golden. Remove from pan.

    3. Return pan to medium heat and add remaining 1 tbs oil. Add the eschalot and cook, stirring, for 2 minutes or until softened. Add garlic and cook for 1 minute or until fragrant, then add wine and cook for a further 1 minute or until slightly reduced.

    4. Add passata and cherry tomatoes, then cook for 5 minutes or until tomatoes start to collapse. Season, then return calamari to the pan with the reserved water and cook for 2-3 minutes or until warmed through.

    5. Divide pasta and sauce among bowls, and serve with basil and lemon wedges.

    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/squid-ink-pasta-calamari/23160508-87de-4716-b7a0-d9537846ffb8?

    Sausage Calzones

    Prep Time

        •    Prep and cook time: 1 hour & 25 minutes
        •    Yield: Serves 8


        •    1 tsp water
        •    1 tsp kosher salt
        •    1/2 tsp black pepper
        •    2 garlic cloves, minced
        •    1 tbsp chopped fresh basil
        •    2 large eggs, lightly beaten
        •    2 tsps chopped fresh oregano
        •    2 fresh deli pizza dough pieces
        •    3 tbsps extra-virgin olive oil, divided
        •    1 tbsp chopped fresh flat-leaf parsley
        •    2 pounds ground sweet pork sausage
        •    Favorite jarred marinara sauce, for dipping
        •    1 can whole San Marzano tomatoes, drained
        •    16 ounces pre-shredded low-moisture part-skim mozzarella


    1. Place 2 large rimmed baking sheets (at least 17 x 11 inches) in oven. Preheat oven to 450°F, leaving pans in oven as it preheats.Place pizza dough pieces on a lightly floured surface, and cover each with plastic wrap. Let stand 20 minutes.

    2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high. Add sausage, and cook, stirring often, until browned and crumbled, about 10 minutes.

    3. Stir in tomatoes, crushing with a wooden spoon. Add garlic, basil, parsley, oregano, salt, and pepper, and bring to boil over medium-high. Reduce heat to medium, and simmer 10 minutes. Remove from heat.

    4. Cut each pizza dough piece into 4 equal portions. Roll each portion to a 8-inch circle on a lightly floured surface. Transfer 4 of the dough circles to a large piece of parchment paper. Transfer remaining 4 dough circles to another large piece of parchment paper.

    5. Spread 3/4 cup of sausage mixture over half of each dough circle. Top each with 1/2 cup shredded mozzarella. Whisk together egg and water; brush a small amount of egg mixture around edges of each dough circle. Fold dough over filling, pressing and crimping edges to seal.

    6. Carefully slide 1 parchment paper piece with unbaked calzones onto a hot baking sheet; repeat with remaining unbaked calzones and hot baking sheet. Brush tops of calzones with remaining 2 tablespoons oil. Bake in preheated oven until dough is golden brown and crisp, 18 to 20 minutes, switching pans top rack to bottom rack halfway through baking. Let stand 5 minutes before serving. Serve with marinara sauce on the side.

    This great family recipe is thanks to My Recipes Recipes at https://www.myrecipes.com/recipe/sausage-calzones