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    Soy-Glazed Chicken Wings

    For this version of everyone's favorite messy finger food, we ditch the buffalo sauce and bring in Asian flavors. Here, a rich, thick caramel made of honey and soy sauce coats ginger- and mirin-marinated chicken wings. With their perfect balance of sweetness and saltiness, these chicken wings are dangerously addictive.

    Prep Time

        •    Prep time: 15 minutes, plus marinating time
        •    Cook time: 25 minutes
        •    Yield: Serves 4-6

    Ingredients

        •    ½ cup honey
        •    1 cup rice flour
        •    2 tbsps sesame oil
        •    canola oil, for frying
        •    1 cup mirin, divided
        •    8 garlic cloves, minced
        •    lime wedges, for serving
        •    1 cup soy sauce, divided
        •    toasted sesame seeds, for garnish
        •    one 4-inch piece ginger, peeled and minced
        •    3 pounds chicken wings, separated at the joint, wings tips removed

    Method

    1. In a large bowl, toss together the chicken wings, ¼ cup of the mirin, ¼ cup of the soy sauce, the sesame oil, garlic and ginger. Cover and chill for 1 hour.

    2. In a medium saucepan, combine the remaining ¾ cup of mirin and ¾ cup of soy sauce with the honey, and bring to a boil. Reduce the heat to a simmer and cook until reduced by half, 20 minutes. Set aside and keep warm.

    3. In a 6-quart pot or Dutch oven, heat 2 inches of canola oil over medium heat until a deep-fry thermometer reads 325°. Line a plate with paper towels and set aside. Right before frying, drain the wings and toss with the rice flour, shaking off any excess. Working in batches, fry the wings until golden brown and crisp, 5 to 6 minutes. Transfer the wings to the paper towel-lined plate to drain.

    4. In a large bowl, add the reserved sauce and the wings, and toss to coat. Transfer to a platter and sprinkle with toasted sesame seeds. Serve with lime wedges.



    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/soy-glazed-asian-chicken-wings-fried-appetizer

    Grilled Octopus with Sweet Lime & Cashew Dipping Sauce

    Serve these succulent little octopuses with the zesty, nutty dipping sauce.

    Prep Time

        •    Prep time: 2 hours
        •    Cook time: 30 minutes
        •    Yield: Serves 4


    Ingredients

        •    1 tbsp light olive
        •    1 tbsp fish sauce
        •    lime wedges, to serve
        •    750g cleaned baby octopus
        •    1 stem lemon grass, pale section only, finely chopped


    For the sweet lime & cashew dipping sauce:

        •    2 tsps fish sauce
        •    125ml (1/2 cup) water
        •    2 tbsps fresh lime juice
        •    55g (1/4 cup) caster sugar
        •    1 fresh red birdseye chilli, finely chopped
        •    2 tbsps finely chopped fresh coriander leaves
        •    1/2 lebanese cucumber, halved, deseeded, finely chopped
        •    45g (1/4 cup) whole salted roasted cashews, finely chopped


    Method

    1. Combine the octopus, fish sauce, oil and lemon grass in a large glass bowl. Gently toss until well combined. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.

    2. Meanwhile, to make the sweet lime & cashew dipping sauce, combine the sugar and water in a small saucepan and stir over low heat for 2 minutes or until sugar dissolves. Increase heat to mediumhigh and bring to the boil. Reduce heat to medium and simmer, uncovered, for 5 minutes. Remove from heat. Set aside for 15 minutes to cool. Stir in the lime juice, fish sauce, cucumber, cashews, coriander and chilli. Transfer to a serving bowl and set aside until required.

    3. Heat a barbecue or chargrill on high. Add the octopus and cook, turning occasionally, for 4 minutes or until curled, brown and tender. Transfer to a large serving platter. Serve immediately with dipping sauce and lime wedges.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/grilled-octopus-sweet-lime-cashew-dipping-sauce/07dd7fa5-5540-4e3c-a25d-6da4a5dc092e

    Sausage, Fennel & Rocket Fusilli

    Bring out the flavour of pork with fennel seeds and serve in a creamy mustard pasta sauce.

    Prep Time

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

    Ingredients

        •    350g fusilli
        •    2 garlic cloves, sliced
        •    3 tbsps double cream
        •    100g bag rocket leaves
        •    1 tsp wholegrain mustard
        •    1 heaped tbsp fennel seeds
        •    6 good quality pork sausages
        •    1 red chilli, deseeded and sliced
        •    2 tbsps grated parmesan, plus extra to serve

    Method

    1. Cook the pasta following pack instructions. Meanwhile, squeeze the meat out of the sausage skins. Heat a frying pan over a high heat and brown the sausagemeat, breaking it up with a wooden spoon while it cooks. Once browned, push to the side of the pan.
    2. Add the garlic, chilli and fennel seeds to the empty part of the pan and cook for 45 secs until fragrant. Stir in the sausagemeat, season and add the cream, mustard and Parmesan. Keep on a low heat until the pasta is cooked.
    3. Drain the pasta, reserving a few tbsps of the water, then tip it back into the pan. Add the sausage sauce and mix, adding some of the pasta water if it needs it. Add the rocket, turn off the heat and spoon into bowls. Serve with extra Parmesan.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/2358637/sausage-fennel-and-rocket-fusilli

    Pickled Octopus with Cucumber and Black Olives

    Octopus tentacles may look a little different on the plate, but when paired with good produce this recipe will become a staple at any dinner party.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 5 hours
        •    Yield: Serves 6

    Ingredients

        •    3 fresh bay leaves
        •    1 cup (250ml) verjuice
        •    3 cups (750ml) olive oil
        •    10 garlic cloves, peeled
        •    1 tsp white peppercorns
        •    1/2 cup (125ml) lemon juice
        •    2kg large octopus tentacles
        •    1 tsp dried Greek oregano (rigani)
        •    Thinly sliced cucumber, torn black olives and flat-leaf parsley leaves, to serve

    Method

    1. Preheat oven to 90°C. To confit octopus, place octopus, peppercorns, oil, 5 garlic cloves and 1 bay leaf in a baking dish. Cover tightly with foil and place in oven for 5 hours or until tender. Remove from oven and cool completely in the oil.
    2. Place confit octopus and 1 cup (250ml) confit oil in a 2L (8 cup) sterilised jar. Add verjuice, lemon juice, oregano, remaining 5 garlic cloves, 2 bay leaves and 200ml water, and seal with a lid. Set aside in a cool, dark place, turning jar every 2 hours, for 6 hours to pickle. Chill until needed.
    3. Remove pickled octopus from jar and cut into large pieces, then serve with cucumber, olive, and parsley leaves.



    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/pickled-octopus-cucumber-black-olives/b3b58c14-ac38-4eed-a993-674937679fcd

    Easy Lamb Chops Recipe

    Tender, flavorful lamb chops don't get any easier than these lamb loin chops marinated in herbs, garlic, and lemon juice, then roasted in the oven, for an easy lamb chops recipe that cooks in about 15 minutes. Feel free to use fresh or dried herbs for this recipe. Add at least 1 hour and 20 minutes to the prep time to include time to marinate in the fridge and then come to room temperature.

    Prep Time

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

    Ingredients

        •    1 tsp sea salt
        •    2 tbsps olive oil
        •    1/4 cup lemon juice
        •    1 tsp rosemary leaves
        •    4 inch lamb loin chops
        •    1 dash cayenne pepper
        •    2 tsps finely chopped garlic about 4 cloves

    Method

    1. Mix ingredients, except for lamb, in a bowl.
    2. Place the chops in a zip top bag and pour ingredients over chops. Seal the bag, after squeezing the air out, and squish the bag around to get the chops well covered on both sides.
    3. Let marinate in the fridge overnight. The longer the better, but give them at least one hour.
    4. Remove the chops and let them come to room temperature (approximately 20 minutes) before cooking.
    5. While the chops sit out, move an oven rack to the top position beneath the broiler, and preheat the oven on broil.
    6. Place the chops (with the marinade) in a single layer in an oven proof skillet, and place the skillet in the oven directly beneath the broiler.
    7. Broil for 5-8 minutes on each side, using tongs to flip the chops, until they are seared on the outside and register around 145 degrees with a meat thermometer.
    8. Drizzle with the pan juices before serving.



    This great family recipe is thanks to Eating Richly Recipes at https://eatingrichly.com/easy-lamb-chops-recipe-oven/