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    Recipes — online butcher

    Szechuan Prawn Noodles

    These hot and spicy Chinese-style noodles only take 15 minutes to whip up so they'd make a great quick and easy mid-week meal if you're stuck for time or craving some healthy, low cal fast food.

    Prep Time

        •    Prep and cook time: 15 minutes
        •    Yield: Serves 1

    Ingredients

        •    groundnut oil
        •    2 tsps soy sauce
        •    1 tsp rice vinegar
        •    1 pak choi, shredded
        •    1 garlic clove, crushed
        •    1 tsp ginger grated to make
        •    100g raw peeled king prawns
        •    100g fine egg noodles, cooked
        •    1 small red chilli, seeded and diced
        •    4 spring onions, trimmed and sliced
        •    1/4 tsp Szechuan peppercorns, ground

    Method

    1. Heat 1 tsp oil in a wok and add the ground szechuan pepper, garlic, ginger, and chilli. Stir-fry for a few minutes until fragrant.
    2. Add the pak choi, 3 of the spring onions and the prawns and cook for 2-3 minutes until the prawns are pink.
    3. Add the noodles and toss to reheat. Add the soy sauce and vinegar and cook for a minute until the prawns are completely cooked through, and the noodles are hot. Sprinkle with the remaining spring onion to serve.



    This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/healthy/szechuan-prawn-noodles/

    Crispy Skinned Huon Salmon with Nicoise Salad

    Prep Time

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

    Ingredients

        •    4 eggs
        •    olive oil
        •    sea salt
        •    black pepper
        •    8 anchovy capers
        •    1 tbsp baby capers
        •    400gm green beans
        •    1/4 cup parsley leaves
        •    1/4 cup kalamata olives
        •    250gm cherry tomatoes
        •    4 Huon salmon fillets, skin on

    Method

    1. To prepare the salad, soft boil the eggs and set aside to cool. Trim the stalk end of the beans and steam until tender and just cooked, refresh in cold water. Roast the cherry tomatoes in the oven for 10-15 minutes until cooked, allow to cool.
    2. To assemble the salad, place the beans on a serving platter, gently peel the eggs, slice in halves and place on the beans. Add the cherry tomatoes, kalamata olives, anchovy fillets and baby capers. Season with cracked black pepper, garnish with the parsley leaves and drizzle with olive oil.
    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-skinned-huon-salmon-with-nicoise-salad/

    Spicy Stewed Sausages with Three Peppers

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 8

    Ingredients

        •    salt
        •    1 cup dry red wine
        •    crusty bread, for serving
        •    1 medium red onion, thinly sliced
        •    2 red bell peppers, cut into 1 inch dice
        •    2 green bell peppers, cut into 1 inch dice
        •    2 yellow bell peppers, cut into 1 inch dice
        •    1 habanero chile, seeded and thinly sliced
        •    1 cup freshly grated pecorino cheese (3 ounces)
        •    4 serrano chiles, seeded and thinly sliced crosswise
        •    1 small fennel bulb-trimmed, cored and thinly sliced
        •    3 tbsps extra-virgin olive oil, plus more for brushing
        •    2 pounds sweet Italian sausages, pricked all over with a fork

    Method

    1. Light a grill. Brush the sausages lightly with oil and grill over a medium-hot fire, turning, until nicely charred and just cooked through, about 16 minutes total.
    2. Set a large cast-iron skillet on the grill and add the 3 tablespoons of olive oil. Add the peppers, onion, fennel and chiles and cook, stirring occasionally, until the vegetables are softened, about 15 minutes. Season with salt. Add the sausages and wine to the skillet and simmer until the wine has reduced by half, about 4 minutes. Remove from the grill and sprinkle half of the pecorino cheese over the sausage and peppers. Serve with bread, passing the remaining pecorino at the table.



    This great family recipe is thanks to Food&Wine Recipes at https://www.foodandwine.com/recipes/spicy-stewed-sausages-three-peppers

    Hominy with Blistered Padron Peppers and Seared Scallops

    With so many excellent textures and flavors in this soup-like dish, it's hearty enough to be served as an entrée and it goes well as an accompaniment to pork or served with warm tortillas.

    Prep Time

        •    Prep time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •    12 sea scallops
        •    2 tbsps lime juice
        •    1 1/4 cup hominy
        •    2 shallots, minced
        •    1 tbsp minced chives
        •    3 tbsps unsalted butter
        •    1 tbsp fresh lemon juice
        •    12-16 small Padron peppers
        •    2 cups low-sodium chicken stock
        •    3 ounces red cabbage, thinly sliced
        •    1 red bell pepper, sliced into 2 inch pieces

    Method

    1. In a heavy bottomed saucepan over medium heat, add the butter and shallots to the pan, stirring until translucent and glossy. Add the hominy and red bell pepper, and toss to coat in oil. Season with a couple pinches of salt and add the chicken stock. Bring mixture to a simmer and cook until hominy has become tender, about 15 minutes. Remove from heat, stir in lime juice, and add sliced cabbage to slightly wilt down. Adjust for seasonings if necessary. Keep warm and set aside.

    2. In a medium sauté pan over high heat, heat the oil in the pan. Season the scallops with kosher salt and sear for about 3 minutes on the first side, flip, and sear another minute more on the second side. Remove the scallops from the pan and reserve warm on the side. Discard the scallops cooking oil and drizzle in the extra virgin olive oil. When the oil is hot, toss in the Padron peppers and season with salt. Cook until the skin of the peppers blisters and chars, about 3 minutes.

    3. Spoon a scoop of the hominy mixture and broth into the bottom of each serving bowl, add a few scallops, and top with 3-4 Padron peppers. To serve, season with flaky sea salt, minced chives and a squeeze of lemon juice.



    This great family recipe is thanks to Food&Wine Recipes at https://www.foodandwine.com/recipes/hominy-with-blistered-padron-peppers-and-seared-scallops

    Layered Veggie Tortellini Salad

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 10


    Ingredients

        •    2 cups fresh broccoli florets
        •    2 celery ribsm finely chopped
        •    1 cup shredded cheddar cheese
        •    1 package (16 ounces) frozen cheese tortellini
        •    1 can (2-1/4 ounces) sliced ripe olives, drained


    For the parmesan dressing:

        •    1 tsp dried thyme
        •    2 tbsps lemon juice
        •    3/4 cup mayonnaise
        •    2 tbsps heavy whipping cream
        •    3 tbsps grated parmesan cheese


    Method

    1. Cook tortellini according to package directions; drain and rinse in cold water. In a 2-1/2-qt. glass bowl, layer the tortellini, broccoli, tomatoes, celery, olives and cheddar cheese.
    2. In a small bowl, whisk the dressing ingredients; spoon over salad, or serve alongside. Cover and refrigerate until serving.



    This great family recipe is thanks to Taste-of-Home Recipes at https://www.tasteofhome.com/recipes/layered-veggie-tortellini-salad/