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    Recipes — main dish

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    Sticky Korean Chicken

    Sticky Korean Chicken recipe owes it delicious taste to a flavorful marinade bursting with sweet, sour and savory notes. For best results, marinate at least 2 hours or overnight.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 6

    
    Ingredients

    For the Marinade:

        •    1/2 cup honey
        •    4 cloves garlic
        •    1/4 cup soy sauce
        •    1 tbsp vegetable oil
        •    1/2-1 tsp red chilli flakes
        •    1 tbsp grated fresh ginger


    For the Korean Chicken:

        •    4 green onions
        •    3 lbs chicken legs
        •    1 tbsp sesame seeds


    Method

    1. In a large bowl combine honey, soy sauce, ginger, garlic, oil and red chilli flakes.

    2. Then add chicken pieces, making sure chicken is fully submerged in the marinade. Cover with a lid or plastic wrap and let it marinate in the refrigerator for at least two hours or overnight.
    3. Preheat the oven to 375F/200C. Take the chicken pieces out of the marinade and place them on parchment lined shallow baking pan. Reserve the marinade.
    4. Cook the chicken in the oven for 35-40 minutes or until juices run clear and the skin is dark and slightly blistered. (Internal temperature 180F/82C) Baste with the marinade half way through the cooking for deeper flavour.
    5. Take the chicken out of the oven and remove to a serving plate, sprinkle with sliced green onions and sesame seeds before serving.



    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/sticky-korean-chicken/

    Beef Roast with Mushroom-Thyme Jus

    Prep Time

        •    Prep time: 25 minutes plus standing
        •    Cook time: 2 hours & 15 minutes
        •    Yield: Serves 10


    Ingredients

    For the Beef Roast:

        •    2 tbsps olive oil
        •    2-1/2 tsps kosher salt
        •    6 garlic cloves, chopped
        •    1 tsp fresh ground black pepper
        •    1 tbsp chopped fresh thyme leaves
        •    2 tbsps chopped fresh rosemary leaves
        •    1 (4 1/2 - 5 1/2 pound) beef rib eye roast or delmonico roast


    For the mushroom-thyme jus:

        •    1 tbsp cornstarch
        •    1/4 tsp kosher salt
        •    1 garlic cloves, chopped
        •    1/4 tsp fresh ground black pepper
        •    2 tsps chopped fresh thyme leaves
        •    2 cans (14 ounces each) less-sodium beef broth
        •    1 package (8 ounces) baby bella mushrooms, each cut in half


    Method

    1. Prepare Beef Roast: In small bowl, mix garlic, rosemary, oil, thyme, salt and pepper. Place roast fat side up in shallow roasting pan; rub with garlic mixture. Let stand 30 minutes. Meanwhile, preheat oven to 325°.

    2. Roast beef 2 to 2-1/2 hours or until internal temperature reaches 135°. Transfer roast to cutting board; loosely tent with aluminum foil. Let stand 15 minutes; internal temperature will rise to 145° upon standing for medium-rare.

    3. Meanwhile, prepare Mushroom-Thyme Jus: Drain excess fat from roasting pan; place pan with drippings over medium heat. Add mushrooms and cook 1 minute. Stir in garlic and thyme, and cook 1 minute. In cup, reserve 1 tablespoon broth. Stir remaining broth into pan and simmer 5 minutes. Whisk cornstarch into reserved broth and whisk mixture into pan. Heat to boiling; boil 1 minute. Stir in salt and pepper.

    4. Slice roast and serve with jus.



    This great family recipe is thanks to Price Chopper Recipes at https://pricechopperready.com/home/holiday-beef-roast-with-mushroom-thyme-jus/

    Flaky Pastry Pesto Chicken

    With roasted cherry tomatoes and green beans

    Prep Time

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

    Ingredients

        •    400g green beans
        •    4 heaped tsps green pesto
        •    400g ripe cherry tomatoes, on the vine
        •    320g sheet of all-butter puff pastry (cold)
        •    4 x 120g free-range skinless chicken breasts

    Method

    1. Preheat the oven to 220ºC/425ºF/gas 7.

    2. Unroll the pastry, cut it in half lengthways, then cut each half widthways into 8 equal strips.

    3. Flatten the chicken breasts by pounding with your fist until the fat ends are the same thickness as the skinny ends.

    4. Place them in a roasting tray, season with sea salt and black pepper, spread over the pesto, then lay 4 overlapping strips of pastry over each breast, tucking them under at the edges. Brush with a little olive oil.

    5. Lightly dress the tomato vines in olive oil, season and put into a second tray. Place the chicken tray on the top shelf of the oven with the tomatoes below, and cook for 20 minutes, or until the pastry is golden and the chicken is cooked through.

    6. Meanwhile, line up the beans, trim off just the stalk ends, then cook in a pan of boiling salted water for 7 minutes, or until tender.

    7. Remove the chicken to a board with half the tomatoes, squashing the rest in the tray and discarding the vines. Drain and toss in the beans, taste and season to perfection.

    8. Slice the chicken at an angle and serve on top of the beans, with the whole tomatoes.



    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/chicken-breast-recipes/flaky-pastry-pesto-chicken/

    Grilled Ocean Trout with Green Beans and Lime & Pepper Butter

    Zesty and simple. Have dinner served in under 20 minutes.

    Prep Time

        •    Prep Time: 10 minutes
        •    Cook Time: 10 minutes
        •    Yield: Serves 4

    Ingredients

        •    40g butter
        •    1 cloves garlic
        •    1 lime, juice and zest
        •    200g green beans, trimmed
        •    1 tsp freshly cracked black pepper
        •    4 Huon Ocean Trout protions, skin on

    Method

    1. Cook the beans in salted water for 6 minutes, then drain and quickly refresh in iced water. Drain again then place in a bowl and dress with a little olive oil, season to taste.
    2. In a small saucepan, melt the butter over a medium low heat. When the butter starts to foam, add the garlic, swirl the pan for a few moments.
      Gently cook until the garlic smells fragrant then add the pepper and lime zest and cook for a few seconds more.
      Remove from heat and stir through the lime juice. Set aside in a warm place.
    3. Season the Huon Ocean Trout then cook skin side down on a heated, oiled grill plate or barbecue over medium heat for three minutes.
      Turn and cook for a further minute or until just cooked through.
    4. To serve, divide the beans among four plates, then place the trout on top and spoon over lime and pepper butter sauce.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/grilled-trout-with-green-beans-and-lime-pepper-butter/

    BBQ Huon Salmon with Grilled Peach, Black Bean and Corn Salad

    Stone fruit season is one the most exciting seasons of the year. We particularly love peaches as the flavour compliments salmon so well. Like salmon, stone fruits are also a great source of nutrition, including vitamins A, C and E and a good source of dietary fibre and potassium.

    Prep Time

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

    Ingredients

        •    2 corn cobs
        •    1 lime, juiced
        •    2 tbsps olive oil
        •    1 cup coriander leaves
        •    2 peaches (or nectarines)
        •    extra lime wedges to serve
        •    1 cup cherry tomatoes, halved
        •    1 small red chilli, finely chopped
        •    4 Huon salmon fresh portions, skin on
        •    1 tin of black beans, drained and rinsed

    Method

    1. Slice each peach into six segments, then gently toss in a small bowl with olive oil and salt.

    2. Heat your grill plate or barbeque to medium high, grill peaches for one minute each side until charred. Set aside.

    3. Chargrill corn. Remove kernels from cob and place in a large bowl. Add the black beans, tomatoes, chili, lime juice, coriander leaves and 1 tablespoon of the olive oil and toss well to combine. Season to taste.

    4. Season the Huon Salmon then drizzle with olive oil. Cook salmon, skin side down on a heated, oiled grill plate or barbeque over medium heat for three minutes. Turn and cook for a further minute or until just cooked through.

    5. Arrange the salad on four plates, then top with salmon, and arrange the peaches over the salad.

    6. Serve with extra lime wedges.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/bbq-huon-salmon-with-grilled-peach-black-bean-and-corn-salad/