• 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 — online butcher

    Blog Menu

    Prawn Orecchiette with Roasted-Shell Olive Oil

    Check out this easy orecchiette recipe with large juicy prawns and punchy chilli. Impress your friends with this simple yet flavour packed pasta recipe this weekend.

    Prep Time

        •    Prep and cook time: 40 minutes
        •    Yield: Serves 2

    Ingredients

        •    6 tbsps olive oil
        •    150g orecchiette
        •    2 garlic cloves, finely sliced
        •    dried chilli flakes a good pinch
        •    flat-leaf parsley a handful, chopped
        •    12 whole shell-on large raw prawns

    Method

    1. Twist the heads off the prawns and peel the shells from the bodies (but don’t discard them), leaving the tails on. Cut down the back of the prawns and remove the black vein inside. Give the prawns a rinse then pat dry on kitchen paper.
    2. Heat the olive oil in a frying pan and gently fry the heads and shells for 5 minutes. Scoop out the heads and shells leaving behind as much oil as possible.
    3. Cook the orecchiette in salted boiling water following pack instructions. Drain, keeping a cup of the cooking water.
    4. Add the garlic and chilli to the oil. Fry gently so the garlic doesn’t brown. Add the butterflied prawns and a pinch of salt, and cook until just pink. Add the orecchiette to the pan with enough reserved pasta water to make it saucy, and toss. Add parsley and toss again before serving.



    This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/fish-and-seafood/prawn-orecchiette-with-roasted-shell-olive-oil/

    Chicken Fajitas with Cheat's Mole Sauce

    This chicken recipe is spicy, smoky, sizzling and packed with flavour.

    Prep Time

        •    Prep and cook time: 25 minutes
        •    Yield: Serves 4


    Ingredients

        •    1 lime
        •    olive oil
        •    1 red pepper
        •    1 yellow pepper
        •    1 large red onion
        •    1/2 tsp ground cumin
        •    4 tbsps natural yoghurt
        •    1/2 tsp mild chilli powder
        •    4 wholemeal flour tortillas
        •    4 sprigs of fresh coriander
        •    1/2 tsp sweet smoked paprika
        •    4 x 120g skinless free-range chicken breasts


    Chest's Mole Sauce:

        •    1 tsp ground cumin
        •    2 tbsps chipotle paste
        •    2 medium ripe tomatoes
        •    1/2 tsp ground cinnamon
        •    1 pinch of mild chilli powder
        •    15g quality dark chocolate (70%)


    Method

    1. Place 1 tablespoon of oil into a bowl with the spices and half the lime juice.

    2. Peel and finely slice the onion, then trim and deseed the peppers. Slice the peppers and the chicken breasts into 1cm strips.

    3. Add the onion, pepper and chicken to the bowl of spices with a pinch of sea salt and black pepper and toss to coat. Leave to marinate while you make the mole sauce.

    4. Drizzle 1 tablespoon of oil into a pan over a medium heat. Finely chop the tomatoes and add to the pan, followed by the chipotle paste and spices. Cook for 2 to 3 minutes, then pour in 200ml of hot water. Cook for a further 10 minutes, or until thickened, mashing the tomatoes to make a smoother sauce.

    5. Remove from the heat and finely grate in the chocolate, stir until melted, then set aside for later. Wrap the tortillas in tin foil and put to one side.

    6. Pour 1 tablespoon of oil into a large frying pan over a medium-high heat. Add the chicken and veg and fry for 6 minutes, or until cooked through, turning halfway. You may need to do this in batches.

    7. Meanwhile, pop the parcel of tortillas into a low oven for 5 minutes to warm through. Cut the remaining lime half into wedges, pick and finely chop the coriander leaves, and put the yoghurt into a little bowl.

    8. Remove the tortillas from the oven, and build the fajitas: take a wrap, spoon over some mole sauce and top with chicken and veg. Spoon over some yoghurt, scatter over a few coriander leaves and squeeze over a little lime juice. Nice served with a dollop of fresh guacamole.



    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/chicken-breast-recipes/clare-s-chicken-fajitas-with-cheat-s-mole-sauce/

    Fettuccine with salsa, Huon Premium Cold Smoked Salmon and almonds

    A light pasta ideal for a quick mid-week meal.

    Prep Time

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

    Ingredients

        •    250g Fettuccine
        •    1 lemon (zested)
        •    1 diced red onion
        •    4 diced Roma tomatoes
        •    1/4 cup extra virgin olive oil
        •    1 bunch of chopped parsley
        •    1/4 cup roughly chopped smoked almonds
        •    200g Huon Premium Cold Smoked Salmon

    Method

    1. Make the salsa by combining the tomatoes, onion, parsley, lemon zest and olive oil in a bowl and then set aside.
    2. Cook the past and then drain and return to pot.
    3. Immediately add the salsa and Huon cold smoked salmon.
    4. Toss and serve, garnish with the smoked almonds.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/fettuccine-salsa-huon-cold-smoked-salmon-almonds/

    How to Make the Best Steamed Clams

    Small, sweet clams are cooked in a garlicky white wine and cream sauce to create the best sauce for sourdough bread dipping.

    Prep Time

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


    Ingredients

        •    juice of 1/2 lemon
        •    1/4 cup minced garlic
        •    1 1/2 cups white wine
        •    3 tbsps butter divided
        •    chopped parsley for garnish
        •    1/4 cup chopped green onion
        •    1/2 cup cream or half and half
        •    2 pounds small clams or cockles
        •    2 chicken bouillon cubes with 1 1/2 cups water or 1 1/2 cups chicken broth


    Method:
    In a large sauté pan over medium heat, melt 2 tablespoons of butter. Add the garlic and green onion and cook for 3-5 minutes or until softened, stirring occasionally. Add the cockles and cook for another 5 minutes. Add the white wine and bouillon cubes with water or the chicken broth. Bring to a boil then reduce to a rolling simmer and cook until the clams open up, stirring occasionally. Remove from the heat and stir in the lemon juice. Add the remaining tablespoon of butter and the cream and stir. Garnish with parsley and serve immediately. Serve with sourdough bread.



    This great family recipe is thanks to Foodie Crush Recipes at https://www.foodiecrush.com/how-to-make-steamed-clams/

    Buttery Garlic Steamed Clams

    Just 15 minutes is all you need for these steamed clams in a velvety, buttery garlic wine sauce!

    Prep Time

        •    Prep time: 3 minutes
        •    Cook time: 12 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 tbsp lemon juice
        •    1/3 cup chopped fresh Italian parsley
        •    5 tbsps Finlandia unsalted butter, divided
        •    Wedges from 1 lemon for garnish, if desired
        •    3 dozen little neck clams, rinsed and scrubbed

    Method

    1. In a large skillet (that has a lid), melt 2-1/2 tablespoons of the butter over medium heat. Add garlic and cook, stirring constantly, until fragrant (about 30 seconds).
    2. Add wine and lemon juice. Bring to a boil.
    3. Add clams and remaining butter. Cover and steam until clams have opened (about 7-8 minutes). Occasionally shake skillet while steaming.
    4. Discard any clams that do not open. Sprinkle evenly with parsley and garnish with lemon wedges, if desired. Serve with a french baguette or over a bed of cooked pasta.



    This great family recipe is thanks to The Blond Cook Recipes at https://theblondcook.com/buttery-garlic-steamed-clams/