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    Recipes — lunches

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    Prawn and Fetta Pizzas

    This easy pizza recipe makes use of succulent prawns and pizza sauce, and is ready in under an hour.

    Prep Time

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


        •    1 tbsp lemon juice
        •    150g fetta, crumbled
        •    1/2 red onion, thinly sliced
        •    1 tsp dried chilli flakes (optional)
        •    1/3 cup (55g) pitted kalamata olives
        •    1/3 cup dill sprigs, coarsely chopped
        •    60g pkt Coles Australian Baby Spinach
        •    1/3 cup flat-leaf parsley leaves, chopped
        •    350g peeled raw prawns, with tails intact
        •    1/2 cup (140g) Leggo's Pizza Sauce with Garlic, Onions & Herbs

    Pizza Dough:

        •    Pinch of salt
        •    2 tsps dried yeast
        •    1/2 tsp caster sugar
        •    2 cups (300g) pain flour
        •    2 tbsps extra virgin olive oil
        •    3/4 cup (185ml) lukewarm water


    1. To make the pizza dough, combine the yeast, sugar, water and salt in a jug. Set aside for 5 mins or until slightly frothy.

    2. Place the flour in a large bowl and make a well in the centre. Add yeast mixture and oil. Use a wooden spoon to stir until well combined. Turn dough onto a lightly floured surface and knead for 5 mins or until smooth and elastic. Place in a lightly greased bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until doubled in size.

    3. Preheat oven to 200°C. Lightly grease 2 baking trays. Punch down the dough. Divide into 2 even portions. Roll out each portion on a lightly floured surface to a 35cm x 20cm oval shape. Place on the prepared trays.

    4. Spread the bases with Leggo’s Pizza Sauce, leaving a 2cm border. Top with the spinach, prawns, fetta and olives. Sprinkle with the chilli, if using. Bake for 15-20 mins or until the bases are golden brown and cooked underneath.

    5. Meanwhile, combine onion and lemon juice in a bowl. Set aside for 10 mins to soak. Add dill and parsley and toss to combine. Serve pizzas topped with onion mixture.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/prawn-fetta-pizzas-recipe/avcmogvp

    Spaghetti Marinara

    Enjoy this gourmet pasta with all your favourite seafood.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    1 tbsp olive oil
        •    250g spaghetti
        •    2 garlic cloves, crushed
        •    125ml (1/2) dry white wine
        •    500ml (2 cups) roast tomato sauce
        •    Salt & freshly ground black pepper
        •    Mixed green salad, to serve, if desired
        •    1 brown onion , halved, finely chopped
        •    12 black mussels, scrubbed, debearded
        •    8 (about 365g) cleaned baby octopus, halved
        •    1 red birdseye chilli, deseeded, finely chopped
        •    300g firm white fish fillet, skin removed, cut into 2cm pieces
        •    12 medium (about 200g) green prawns, peeled leaving tails intact, deveined


    1. Cook the spaghetti in a large saucepan of salted boiling water following packet directions or until al dente. Drain well.

    2. Meanwhile, heat half the oil in a large saucepan over medium-high heat. Add the octopus and cook for 3 minutes or until just cooked. Transfer to a bowl.

    3. Reheat pan. Add prawns and fish, and cook for 2 minutes or until prawns curl and change colour and fish is golden brown. Transfer to bowl with octopus.

    4. Heat the remaining oil in the pan over high heat. Add onion, garlic and chilli, and cook for 5 minutes or until onion is soft. Add wine and bring to the boil. Cook for 2 minutes or until reduced by half. Add tomato sauce and bring to the boil. Add mussels and cook, covered, for 4 minutes or until mussels open. Discard unopened mussels. Add octopus, prawns, fish and spaghetti and stir until combined. Season with salt and pepper. Divide among serving bowls. Serve with salad, if desired.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/spaghetti-marinara/aee26ed9-ab0d-4958-936a-d61178efd66d

    Spring Chicken Fricassee

    This Spring Chicken Fricassee is just perfect for any weeknight meal.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 4-6


        •    1 bay leaf
        •    2 egg yolks
        •    3 tbsps olive oil
        •    ½ cup fresh peas
        •    ½ cup white wine
        •    ¼ cup heavy cream
        •    3 fresh thyme sprigs
        •    2 ½ cups chicken stock
        •    3 tbsps all purpose flour
        •    1 celery stalk, small dice
        •    1 medium carrot, small dice
        •    1 small yellow onion, small dice
        •    2 tbsps roughly chopped parsley
        •    2 tbsps freshly squeezed lemon juice
        •    1 cup marinated artichoke hearts, quartered
        •    kosher salt and freshly ground black pepper
        •    One 3 ½ to 4 pound chicken, cut into 8 pieces
        •    3 tbsps roughly chopped fresh tarragon leaves
        •    8 ounces cremini mushrooms, trimmed and quartered


    1. In a 6-quart Dutch oven, heat the olive oil over medium-high heat. Season the chicken with salt and pepper. Working in 2 batches, sear the chicken, turning as needed, until golden brown on all sides, 4 to 5 minutes. Transfer the chicken to a plate.

    2. Add the onion, carrot, celery and mushrooms, and cook until softened, 8 minutes. Sprinkle in the flour and cook until blond in color, 2 minutes. Pour in the wine and cook, stirring constantly, until reduced by half, 1 to 2 minutes. Add the browned chicken with the chicken stock, thyme and bay leaf. Bring to a simmer and cook, until the chicken has reached an internal temperature of 165º, 20 to 25 minutes. Discard the thyme and bay leaf, then season with salt and pepper. Remove from the heat.

    3. Meanwhile, in a medium bowl, whisk together the egg yolks and heavy cream. Once cooked, stir in 2 tablespoons of the chicken cooking liquid to the egg yolk mixture to temper. Stir the yolk mixture back into the pot with the peas, artichoke hearts, tarragon and lemon juice. Divide between bowls and serve.

    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/french-chicken-fricassee-artichokes-easy-chicken-spring-recipes-one-pot-meal

    Vietnamese-Style Pork Sausage and Salad Rolls

    Try this sweet and spicy Vietnamese twist on the classic hot dog.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 6


        •    2 tsps fish sauce
        •    1/4 cup lime juice
        •    6 long crusty rolls
        •    500g thick pork sausages
        •    1/4 cup sweet chilli sauce
        •    1 small carrot, coarsely grated
        •    2 cups shredded iceberg lettuce
        •    1/2 cup small fresh coriander sprigs
        •    1 Lebanese cucumber, halved, seeded, thinly sliced


    1. Combine sweet chilli sauce, fish sauce and lime juice in a bowl.
    2. Heat a large non-stick frying pan over medium heat. Add sausages. Cook, turning, for 12 to 15 minutes or until browned all over and cooked through. Transfer to a board. Slice diagonally. Add sausage to sauce mixture in bowl, turning to coat. Set aside for 5 minutes to allow flavours to develop.
    3. Cut a slit in each roll, being careful not to cut the whole way through. Divide lettuce between rolls. Top with sausage mixture, carrot and cucumber. Drizzle with remaining sauce mixture. Sprinkle with coriander. Serve.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/vietnamese-style-pork-sausage-salad-rolls/f5f16204-bdee-437c-9e8b-d15f62adba9b

    Rosemary Skewered Huon Salmon with Fennel, Beans and Flat Bread

    These simple skewers make a great snack or tasty lunch. They’re also a great way to get kids to try salmon!

    Prep Time

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


        •    1 orange (sliced)
        •    4 radish (sliced thin)
        •    Salt and pepper to taste
        •    1 fennel bulb (sliced thin)
        •    2 tbsps white wine vinegar
        •    4 tbsps extra virgin olive oil
        •    2 tbsps extra virgin olive oil
        •    4 x 15cm long rosemary stems
        •    1 red capsicum (cut into squares)
        •    1 cup green beans (split and blanched)
        •    2 small Lebanese flatbreads (halved and grilled)
        •    4 x 150g fresh Huon Salmon portions (cut into cubes)


    1. Remove the leaves from the rosemary stems, but leaving the top three centimetres intact. Thread the salmon cubes and capsicum squares onto the rosemary skewers. Season well then grill in a heated pan until golden, leaving the salmon glossy and moist in the centre.
    2. Combine together the sliced fennel, beans, orange and thin radish slices. Drizzle with the olive oil, vinegar and seasoning.
    3. Grill the flat bread in a pan and place onto four plates. Top with the salmon skewers and arrange the salad to the side.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/rosemary-skewered-huon-salmon-fennel-beans-flat-bread/