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    Recipes — oven cooked

    Chicken & Mushroom Puff Pie

    This is just what you need on a cold night. Serve with creamy mashed potatoes.

    Prep Time

        •    Prep time: 45 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4-6


        •    200ml milk
        •    1 egg, beaten
        •    2 tbsps plain flour
        •    1 tbsp vegetable oil
        •    400ml chicken stock
        •    handful thyme sprigs
        •    1 onion, halved and sliced
        •    8 skinless boneless chicken thighs
        •    250g pack baby button mushrooms
        •    500g pack fresh puff pastry, or frozen and defrosted
        •    8 rashers smoked streaky bacon, cut into large pieces


    1. Heat 1 tbsp vegetable oil in a large, non-stick frying pan.

    2. Season 8 skinless, boneless chicken thighs and fry for 5-8 mins until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan.

    3. Lift the chicken onto a plate and tip 8 smoked, streaky bacon rashers, cut into large pieces, into the pan. Fry for 5 mins until crisp.

    4. Add 1 halved and sliced onion, 250g baby button mushrooms and a handful of thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour.

    5. Tip 2 tbsp plain flour into the pan and cook, stirring, for 1 min.

    6. With the pan off the heat, gradually stir or whisk in 400ml chicken stock, followed by 200ml milk, then add the chicken back to the pan.

    7. Bring to the boil, then simmer for 30 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool.

    8. Heat oven to 220C/fan 200C/gas 7. On a floured surface, roll 500g puff pastry to the thickness of two £1 coins.

    9. Cut a long strip as wide as the rim of the pie dish and, using a little of the 1 beaten egg, fix to the edge of the pie dish.

    10. Brush with beaten egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife.

    11. Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.

    This great family recipe is thanks to BBC goodfood Recipes at https://www.bbcgoodfood.com/recipes/chicken-mushroom-puff-pie

    Bacon-Wrapped Scallops

    These two-bite quintessential cocktail-party scallops never get old. The bacon adds nice smoky flavor, but you can also prepare this recipe with prosciutto or pancetta.

    Prep Time

        •    Prep time: 30 minutes
        •    Yield: Serves 4


        •    pepper
        •    kosher salt
        •    2 tbsps unsalted butter, melted
        •    8 large sea scallops (about 1 pound)
        •    8 thick-cut bacon slices (about 8 ounces)


    1. Preheat the oven to 425°. Set a rack in a rimmed baking sheet.
    2. Season the scallops with salt and pepper and wrap each in 1 slice of bacon, securing it with a toothpick. Transfer to the prepared baking sheet and drizzle with the butter. Roast for 18 to 20 minutes, until the bacon and scallops are cooked through. Serve warm.

    This great family recipe is thanks to Food&Wine Recipes at https://www.foodandwine.com/recipes/bacon-wrapped-scallops

    Lobster Mac & Cheese

    Prep Time

        •    Prep and cook time: 40 minutes
        •    Yield: Serves 8


        •    kosher salt
        •    1/4 cup butter
        •    1 lb. cavatappi
        •    2 1/2 cup whole milk
        •    1 cup shredded fontina
        •    pinch nutmeg (Optional)
        •    1/4 cup all-purpose flour
        •    1 tbsp extra-virgin olive oil
        •    freshly ground black pepper
        •    1/2 cup Panko breadcrumbs
        •    1 1/2 cup shredded white cheddar
        •    1 lb. cooked lobster, roughly chopped
        •    3/4 cup freshly grated parmesan, divided
        •    1/4 cup freshly choped parsley, for garnish


    1. Preheat oven to 375°. In a large pot of salted boiling water, cook cavatappi until al dente. Drain and set aside.
    2. In a large saucepan over medium heat, melt butter. Sprinkle over flour and cook until slightly golden, 2-3 minutes. Pour in milk and whisk until combined. Season with nutmeg if using, salt, and pepper. Let simmer until thickened slightly, about 2 minutes.
    3. Remove pan from heat and stir in cheddar, Fontina, and 1/2 cup Parmesan and whisk until smooth. Fold in pasta and lobster and transfer into a 9"-x-13" baking dish.
    4. In a medium bowl, combine Panko, the remaining Parmesan, and oil. Season with salt and pepper and sprinkle over pasta. Bake until bubbly and golden, 20-25 minutes.

    This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/a22790813/lobster-mac-recipe/

    Oven BBQ Pork Spare Ribs

    These BBQ Pork Spare Ribs are baked in the oven, until tender and falling off the bone. This is the easiest way to make ribs, and they’re so delicious!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 2 hours & 45 minutes
        •    Yield: Serves 6


        •    2 tsps kosher salt
        •    18 oz barbecue sauce
        •    4 to 5 lbs pork spare ribs (about 2 racks)


    1. Preheat oven to 300F.

    2. Season the ribs with the salt, concentrating most of the salt to the meaty side (and not the bony side).

    3. Slice in between the bones to cut the racks into individual ribs.

    4. Place the ribs on a rimmed half sheet pan, and pour 2/3 of the barbecue sauce on top (which should be about 1 cup of sauce). Toss the ribs well, until evenly coated with the sauce.

    5. Cover the ribs very tightly with foil, and cook for 1 hour and 45 minutes.

    6. Remove the foil and baste the ribs with half of the remaining barbecue sauce, about 1/3 cup. Increase the oven temp to 350F and bake uncovered for another 30 minutes.

    7. Baste the ribs with the remaining barbecue sauce and bake for another 20-30*** minutes, until the barbecue sauce is caramelized. They should no longer be saucy and wet, but sort of sticky and glazed. Enjoy!

    This great family recipe is thanks to fifteenSPATULAS Recipes at https://www.fifteenspatulas.com/fall-off-the-bone-oven-bbq-pork-spareribs/

    Lobster Macaroni and Cheese

    If you're always looking for ways to up your mac and cheese game, add this recipe to your repertoire. This elegant combination of lobster and macaroni and cheese gets its subtle flavor from a splash of sherry and a dash of nutmeg. The dish takes comfort food to a new level!

    The lobster meat makes the casserole extra-special, and it can be made with even more lobster if you have it. Fresh is best, but if lobster is hard to come by, use frozen lobster tails. Or make the casserole with a combination of other kinds of seafood like shrimp, scallops, or good quality lump crabmeat.

    Prep Time

        •    Prep time: 25 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 4-6


        •    1 large egg
        •    1/2 tsp salt
        •    2 1/2 cups milk
        •    4 tbsps dry sherry
        •    6 tbsps butter (divided)
        •    3 tbsps all-purpose flour
        •    8 ounces elbow macaroni
        •    4 green onions (thinly sliced)
        •    1 tbsp chopped parsley (fresh)
        •    1/4 tsp nutmeg (freshly ground)
        •    1/8 tsp freshly ground black pepper
        •    1 cup shredded mild Cheddar (divided)
        •    1 1/2 cups breadcrumbs (made from fresh bread)
        •    8 ounces chopped cooked lobster meat (about 2 x 1-pound lobster)


    1. Cook the macaroni in boiling salted water following the package directions; drain well.

    2. Heat oven to 350 F.

    3. Grease a 2-quart baking dish or spray it with nonstick cooking spray.

    4. Melt 3 tablespoons of butter in a saucepan over medium-low heat. Add the parsley and green onions and cook for about 1 minute. Stir in flour until well blended; continue cooking the roux for 2 minutes. Gradually add the milk and continue cooking until thickened, stirring constantly.

    5. Whisk the egg in a small bowl or large cup. Whisk in about 1 cup of the hot mixture. Return the egg mixture to the saucepan and blend well. Add 1 cup of sharp Cheddar cheese to the sauce, along with about 1/2 cup of the mild Cheddar or Cheddar Jack and the salt, pepper, and nutmeg. Add the sherry and stir to blend.

    6. In a large bowl, combine the sauce with the drained macaroni; fold in the lobster.

    7. Spoon the lobster and macaroni mixture into the prepared baking dish. Top with the remaining 1/2 cup of shredded cheese.

    8. Melt the remaining 3 tablespoons of butter and mix with the breadcrumbs until well blended. Sprinkle the crumbs evenly over the cheese layer.
    9. Bake the casserole for 25 minutes, or until the topping has browned and the macaroni and cheese filling is bubbling around the edges.

    10. If the topping is pale, put the casserole under the broiler for a minute, or just until the topping has browned.

    When you have day-old bread, make fresh breadcrumbs! Just tear the bread into pieces and process in a food processor to make fine crumbs. Transfer the breadcrumbs to a freezer bag and seal. Label the bag with the name and date and freeze for up to 3 months. When you need breadcrumbs for casseroles, meatballs or meatloaf, and other dishes, just take some out of the freezer.

    This great family recipe is thanks to the-spruceEats Recipes at https://www.thespruceeats.com/lobster-macaroni-and-cheese-3058068