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    Recipes — meat delivery Singapore

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    Roast Leg of Lamb

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 2 hours
        •    Yield: Serves 8-10

    Ingredients

        •    2 tbsps lemon juice
        •    Pinch dried oregano
        •    2 tbsps olive oil, divided
        •    One 6½ pound leg of lamb
        •    4 garlic cloves, thinly sliced
        •    Kosher salt and freshly ground black pepper, to taste

    Method

    1. Preheat the oven to 350°. Using a sharp knife, score the fat cap on the lamb in a crosshatch pattern.
    2. In a small bowl, toss the garlic and oregano with some salt and pepper. Rub the mixture into the scores of the lamb, seasoning with more salt and pepper as needed. Rub the lemon juice over the lamb, then brush it with 1 tablespoon of the olive oil. Wrap the leg with parchment paper then secure with butcher's twine. Brush the paper with the remaining tablespoon of oil, then place the whole leg in a roasting pan.
    3. Roast until golden brown and the internal temperature reaches 140°, 2 hours. Let rest for 5 minutes, then discard the paper and string, and carve, serving the slices with the pan juices.



    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/roast-lamb-leg-recipe?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

    Sausage & Bean One-Pot

    Warm yourself up on a chilly night with this comforting one-pot, and avoid the washing-up too!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 tbsp olive oil
        •    8 pork sausages
        •    200ml beef stock
        •    1 garlic clove, crushed
        •    1 carrot, roughly chopped
        •    400g can chopped tomatoes
        •    2 leeks, trimmed and thinly sliced
        •    1 tbsp chopped sage, plus a little extra
        •    2 x 400g cans cannellini beans, rinsed and drained
        •    2 slices day-old white or brown bread, whizzed into breadcrumbs

    Method

    1. Heat the oil in a large ovenproof pan, add the sausages and brown for few mins. Remove from the pan. Add the leeks and carrot and gently soften for 10 mins.

    2. Mix the breadcrumbs with a little sage. Heat grill to medium. Add 1 tbsp sage and the garlic to the pan. Cook for 1 min, then add the stock and tomatoes. Tuck in the sausages. Simmer for 10 mins until the sauce has reduced a little and the sausages are cooked. Season, stir in the beans, then simmer for 2 mins more. To serve, scatter the sage crumbs over the top and grill for 5 mins until golden.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/sausage-bean-one-pot

    Cajun Scallops and Rice

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 bay leaf
        •    kosher salt
        •    1 cup white rice
        •    3 scallops, sliced
        •    2 tbsps vegetable oil
        •    2 tbsps unsalted butter
        •    1/2 tsp Cajun seasoning
        •    lemon wedges, for serving
        •    1/2 cup chopped fresh parsley
        •    1 jalapeno pepper, seeded and chopped
        •    1 pound medium sea scallops (about 20)
        •    4 cups frozen chopped greens, such as collards and/or kale (about 10-ounces), thawed and squeezed dry

    Method

    1. Melt the butter in a medium saucepan over medium heat. Add the scallion whites and jalapeno and cook, stirring occasionally, until softened, about 3 minutes. Add 1 1/2 cups water, the rice, bay leaf and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Reduce the heat to low; stir, then cover and simmer until the rice is tender and the water is absorbed, 15 to 18 minutes. Remove from the heat and stir in the greens. Cover and set aside.
    2. Season the scallops with salt and sprinkle one side with the Cajun seasoning. Heat a large skillet over medium-high heat. Add the vegetable oil, then the scallops, spice-side down; cook until browned and crisp, about 3 minutes. Flip and cook until just cooked through, about 1 minute.
    3. Stir the parsley and scallion greens into the rice and season with salt. Serve with the scallops and lemon wedges.



    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.com/recipes/food-network-kitchen/cajun-scallops-and-rice-3363048

    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


    Ingredients

        •    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/

    Calamari with Lemon and Garlic Mayonnaise

    Cook for a teen party with a twist of tapas to please the masses!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 6


    Ingredients

        •    lemon wedges, to serve
        •    Alfa One rice bran oil, for shallow frying
        •    800g small cleaned calamari hoods, halved lengthways


    Lemon and garlic mayonnaise:

        •    2 tsps lemon juice
        •    1/2 garlic clove, crushed
        •    1/2 cup whole egg mayonnaise


    Method

    1. Make lemon and garlic mayonnaise Combine mayonnaise, lemon juice and garlic in a bowl.
    2. Score inside flesh of calamari hoods in a criss-cross pattern. Cut into 7cm pieces.
    3. Pour oil into a large, heavy-based frying pan to cover base. Heat over medium-high heat. Cook calamari, turning, for 3 minutes or until curled and just cooked through. Transfer to a plate. Season with salt and pepper. Serve with mayonnaise mixture and lemon wedges.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/calamari-lemon-garlic-mayonnaise/42062ae4-22b2-46bf-8461-9a3363e4ab99