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    Recipes — online butcher

    Herby Lamb Kebabs (diced lamb)

    Get all your ingredients prepared, then ask the kids to help assemble these simple kebabs for the perfect barbecue!

    Prep Time

        •    Prep and cook time: 25-45 minutes (plus marinating time)
        •    Yield: Serves 4


        •    1 lemon
        •    2 large red onions
        •    extra virgin olive oil
        •    1/2 a bunch of fresh mint
        •    200g ripe cherry tomatoes
        •    300g fat-free natural yoghurt
        •    600g quality lean lamb, such as canon, loin, leg
        •    8 long woody sprigs of fresh rosemary (or use wooden skewers)

    For marinade:

        •    olive oil
        •    1 lemon
        •    2 big pinches of fennel seeds
        •    1 large handful of wild garlic leaves or 3 cloves of garlic


    1. For the marinade, tear the wild garlic or peel the garlic cloves, then use a pestle and mortar to smash it up with the fennel seeds and some sea salt and black pepper.

    2. Mix with the lemon zest and about 80ml of olive oil, or until you get a good consistency to coat the lamb.

    3. If using rosemary skewers, remove the leaves, apart from 2cm at the top, then sharpen the opposite ends so you can pierce the meat. Otherwise, soak the wooden skewers in warm water for at least 20 minutes before using.

    4. Cut the lamb into 5cm pieces, peel and slice each onion into 6 wedges, then place in a large baking tray. Add the cherry tomatoes and mix with the marinade.

    5. Thread, alternating ingredients, onto the skewers, then refrigerate until ready to cook.

    6. Pick and finely chop the mint leaves and mix with the yoghurt, a pinch of salt and pepper, a squeeze of lemon juice and a splash of extra virgin olive oil.

    7. Preheat the barbecue, grill or griddle pan. Grill the kebabs, turning occasionally, for about 7 minutes, or until evenly cooked and crisp and golden on all sides.

    8. Serve with a drizzle of extra virgin olive oil, a squeeze of lemon juice and the minty yoghurt.

    TIPS: You cam transport the kebabs in their marinade to cook on a barbecue or picnic grill. If you're cooking inside, use a griddle pan on a high heat.

    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/lamb-recipes/spring-lamb-kebabs/

    Skirt Steak with Moroccan Spice Rub and Yogurt Sauce

    Loves the way a Moroccan spice rub tastes with a good, juicy skirt steak.

    Prep Time

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


        •    2 scallions, thinly sliced
        •    1 garlic clove, smashed
        •    4 large pita breads, for serving
        •    salt and freshly ground pepper
        •    3/4 cup plain whole milk yoghurt
        •    1 tbsp chopped pickled jalapeños
        •    romaine lettuce leaves, for serving
        •    3 tbsps plus 1 1/2 tsps Moroccan spice rub
        •    1 1/4 pounds skirt steak, cut into 6 inch lengths
        •    1 tbsp extra-virgin olive oil, plus more for brushing


    1. Light a grill. Rub the steaks all over with 3 tablespoons of the spice rub and let stand for 5 minutes.
    2. Meanwhile, in a medium bowl, combine the yogurt, scallions, garlic, jalapeños and the remaining 1 1/2 teaspoons of the spice rub. Stir in the olive oil and season with salt and pepper.
    3. Brush the steaks lightly with olive oil and grill over high heat, turning occasionally, for 7 to 8 minutes for medium-rare meat. Brush the pitas with olive oil and grill until lightly toasted, about 30 seconds. Transfer the steaks to a cutting board and let rest for 5 minutes. Thinly slice the steaks across the grain. Transfer the steaks to a platter and serve with the toasted pita, yogurt sauce and lettuce leaves.

    This great family recipe is thanks to Food&Wine Recipes at https://www.foodandwine.com/recipes/skirt-steak-moroccan-spice-rub-and-yogurt-sauce

    Crispy Skin Huon Salmon with Ruby Grapefruit, Prosciutto and Persian Feta Salad

    Try this Salmon salad recipe! Shipment of Salmon from NZ King Salmon.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


        •    olive oil
        •    sea salt
        •    2 avocados
        •    1/3 cup olive oil
        •    3 ruby grapefruit
        •    200g persion feta
        •    1/4 cup dill fronds
        •    8 slices proscuitto
        •    2 cups rocket leaves
        •    2 tbsps Dijon mustard
        •    4 Huon Salmon fillets, skin on


    1. To make the salad, remove the rind from two of the ruby grapefruit and slice into rounds. On a large platter place the rocket leaves then layer with the sliced grapefruit, sliced avocado and prosciutto, crumble the Persian feta over the top and garnish with the dill fronds and red sorrel leaves.
    2. For the salad dressing, juice the remaining ruby grapefruit and place in a jar with a screw top lid, add the Dijon mustard, olive oil and a pinch of sea salt, place the lid on and shake well until combined, dress salad or serve on the side.
    3. Place salmon skin side up on a plate, drizzle with olive oil & sprinkle with the sea salt. Heat a non-stick fry pan over medium to high heat (you can also use the BBQ plate) Place the salmon skin side down in the fry pan, cook for 4-5 minutes or until the skin is crisp, turn the fillets & cook for a further 4 minutes, serve with the salad.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/crispy-skin-huon-salmon-with-ruby-grapefruit-prosciutto-and-persian-feta-salad/

    Grilled Rib Eye

    Premium RIB EYE is BACK in stock NOW!

    Prep Time

        •    Prep and cook time: 8 hours & 15 minutes
        •    Yield: Serves 4


        •    1/4 tsp salt
        •    1/4 tsp pepper
        •    1/2 cup soy sauce
        •    2 lbs. rib eye steaks
        •    2 cloves garlic, minced
        •    1/2 cup green onions, sliced
        •    1/4 cup brown sugar, packed


    1. In a large resealable plastic bag, combine the first 7 ingredients.

    2. Add the steaks.

    3. Seal the bag and turn to coat; refrigerate for 8 hours or overnight.

    4. Drain and discard marinade.

    5. Grill steaks, uncovered, over medium-hot heat for 8-10 minutes or desired doneness.

    This great family recipe is thanks to BigOven Recipes at https://www.bigoven.com/recipe/grilled-rib-eye-steaks/161733

    Chicken Stroganoff

    I recently discovered the old-school classic Beef Stroganoff. It's creamy, hearty, and DELICIOUS over a bed of egg noodles. This chicken version is just as good. It's a little lighter than the original, but still super flavorful and extremely comforting.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    kosher salt
        •    2 tbsps butter
        •    2 tbsps cornstarch
        •    1 tbsp vegetable oil
        •    2 tsps Dijon mustard
        •    2 cloves garlic, minced
        •    1/2 large onion, chopped
        •    1 tsp Worcestershire sauce
        •    freshly ground black pepper
        •    1 (12 oz.) package egg noodles
        •    2 tbsps freshly chopped parsley
        •    4 cups low-sodium chicken broth
        •    2 tbsps extra virgin olive oil, divided
        •    1 lb. baby bella mushrooms, thinly sliced
        •    2 tbsps sour cream, plus more for serving
        •    2 tsps fresh rosemary or thyme leaves, chopped
        •    1 lb. boneless skinless chicken breasts, cut into 1" pieces


    1. Prepare egg noodles according to package instructions and toss with butter while still hot.

    2. In a large skillet over medium heat, heat vegetable oil. Add chicken and sear 8 to 10 minutes, until golden on all sides, and season with salt and pepper. Work in batches if needed. Remove chicken and place in a large bowl.

    3. Lower heat to medium and add one tablespoon oil. Add mushrooms and cook until golden and tender, 8 to 10 minutes. Remove from skillet and place in bowl with chicken.

    4. Add remaining oil and onion. Cook until softened, 6 minutes. Add garlic and rosemary or thyme cook until fragrant, 2 minutes more. Stir in broth, mustard, and Worcestershire sauce and bring to a simmer.

    5. In a small bowl, whisk some of the hot broth into your cornstarch. Stir into broth along with reserved chicken and mushrooms and continue to simmer until thickened by about half, 10 to 12 minutes. Remove from heat and stir in sour cream. Season with salt and pepper.

    6. Spoon chicken mixture over prepared egg noodles and garnish with a dollop of sour cream and parsley.

    This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/a25647973/chicken-stroganoff-recipe/