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    Recipes — oven grilled

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    Puerto Rican style whole barbequed Huon Salmon

    We always get asked for recipes utilising a whole salmon and this is one of our best. Ideal for entertaining and feeding a group of 10 or more it takes just minutes to prepare and under an hour to cook. We guarantee it’ll impress even the most hard to please guest!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 12-15


        •    1 lemon (sliced)
        •    3 tbsps salt flakes
        •    1 tbsp onion powder
        •    3 tbsps garlic powder
        •    2 garlic cloves (sliced)
        •    1 tbsp ground tumeric
        •    2 tbsps ground oregano
        •    1/4 cup extra virgin olive oil
        •    1 tbsp ground black pepper
        •    1 tbsp sweet smoked paprika
        •    1 3.5kg Huon whole fillet salmon
        •    1 cup dill sprigs (plus extra for garnish)


    1. Make sure the salmon is cleaned and scaled. Rinse well in cold water and dry with kitchen paper. Make eight deep cuts on both sides of the salmon and fill the belly cavity with the lemon slices, garlic and dill.

    2. Place onto an oven tray and pre heat a hooded barbecue on high for 10 minutes.

    3. Combine two tablespoons of the adobo seco with the olive oil and brush all over the salmon. To make the adobo seco mix combine the salt, pepper, garlic powder, oregano, tumeric, onion powder and sweet smoked paprica in a bowl.

    4. Barbecue at 175°C with the hood down for 40 minutes or until just cooked in the centre.

    5. Present on a platter garnished with fresh dill sprigs.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/puerto-rican-style-whole-barbequed-salmon/

    The Best Tandoori Prawns

    The best tandoori prawn with a recipe for an easy marinade that only takes a few minutes. This Indian appetizer is grilled which lends it a smoky flavor.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 2


    For the marinade:

        •    salt to taste
        •    1 lemon (juice of)
        •    ¼ cup Hung Curd
        •    1 tsp chili powder (red)
        •    ¼ tsp turmeric (powder)
        •    ½ tsp garam masala (powder)
        •    1 tsp coriander (heaping powder)
        •    1 tsp ginger garlic (heaping fresh paste)

    For the prawns:

        •    a pinch of salt
        •    1 lemon (juice of)
        •    2 tbsps butter (melted)
        •    ½ tsp chili flakes (optional)
        •    2 tbsps coriander (chopped)
        •    12 prawns, deveined and cleaned
        •    chat masala and chopped coriander for garnish
        •    1 mango (ripe, peeled and chopped for the mango chutney)


    1. Add all the ingredients listed under marinade to a bowl, and combine.
    2. Add prawns to the marinade and set aside. I recommend marinating these for at least half an hour and up to two hours for better flavor.
    3. In the meanwhile, to make the mango chutney, blend mangoes, lemon juice and salt in a blender till pureed. Add the chopped coriander and pulse for 5 seconds till you see bright green specks. Sprinkle with chili flakes if using.

    For use oven:

    1. Once the prawns have finished marinating, pre-heat oven to 220 degree celcius.
    2. Skewer the prawns using the equipment provided with your oven, brush them with melted butter and grill for 10-12 minutes. Brush once more at 5 minutes and then right before serving.

    For use stovetop:

    1. Alternatively, if you don’t have an oven, heat a grill pan on the stove. Add some butter to the pan.
    2. Once hot, arrange prawns on the pan so that they don’t overlap and sear on high heat for a minute on either side.
    3. After one minute, reduce the heat to medium and cook for 5 more minutes. Prawns cook pretty quickly so be careful about the cooking time. Brush once more with butter right before serving.

    To serve:
    Sprinkle with chat masala and chopped coriander and serve with the mango chutney.


        •    The cooking time may change by a minute or two depending on the size of prawns.

        •    If you don’t have a grill pan for the stove top method, use a regular pan but there won’t be any grill marks.

        •    Tandoori Chicken or Prawns are usually red in color due to added food coloring. None of that stuff has been used in this recipe.

    This great family recipe is thanks to My Food Story Recipes at https://myfoodstory.com/the-best-tandoori-prawns-recipe/

    Duck Pastrami

    Building on past pastrami success, I changed things up by using duck instead of beef. The salty, peppery, and luscious fat is something to lust over.

    Prep Time

        •    Prep and cook time: 3 day & 5 hours
        •    Yield: Serves 8-10


    For the cure:

        •    3/4 tsp pink salt
        •    1/4 cup Kosher salt
        •    1/2 tsp ground ginger
        •    1/2 tsp ground cloves
        •    2 tsps ground coriander
        •    1/2 tsp granulated garlic
        •    2 tsps dark brown sugar
        •    1 tsp ground juniper berries
        •    2 tsps ground black pepper
        •    4 pounds skin-on boneless duck breast (about 4 large breasts each)

    For the rub:

        •    1/2 tsp granulated garlic
        •    2 tsps coarsely ground juniper berries
        •    3 tbsps coarsely ground black pepper
        •    1 1/2 tbsps coarsely ground coriander seed
        •    1-2 fist-size chunks of light smoking wood, such as apple or cherry


    1. For the Cure: in a small bowl, mix together salt, 2 teaspoons pepper, 2 teaspoons coriander, brown sugar, 1 teaspoon juniper berries, pink salt, ginger, garlic, and cloves. Coat duck breasts entirely with cure and place in a large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 72 hours, flipping bag twice a day.

    2. Remove duck breasts from bag and wash as much cure off as possible under cold running water. Place breasts in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels.

    3. For the Rub: mix together black pepper, coriander, juniper berries, and garlic powder in a small bowl. Coat duck breasts entirely with rub.

    4. Fire up smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature. When wood is ignited and producing smoke, place duck breasts in, skin side down, and smoke until an instant read thermometer registers 165°F when inserted into center of breasts, 1 1/2 - 2 hours.

    5. Remove from smoker and let rest for 10 minutes. Slice and serve immediately, or store in refrigerator up to a week, slicing and serving as needed. For best results, steam slices to reheat.

    This great family recipe is thanks to Serious Eats Recipes at https://www.seriouseats.com/recipes/2013/03/duck-pastrami-recipe.html

    Crispy Barramundi with Melted Leek & Roasted Vegetables

    Delicate yet hearty, barramundi is a delicious centerpiece for tonight’s meal. We’re serving crispy-skinned fillets atop roasted potato and broccoli, tossed in a flavorful sauce made with the piquant kick of horseradish and cooling sour cream. The spicy sauce is perfectly balanced by our garnish of sweet “melted” leek—or thin-sliced leek cooked slowly with a bit of butter until deliciously tender.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 2


        •    2 Skin-On Barramundi Fillets
        •    1 Leek
        •    1 Yukon Gold Potato
        •    1/2 lb Broccoli
        •    2 tbsps Butter
        •    1 tbsp Prepared Horseradish
        •    1 tbsp Verjus Blanc
        •    1 tbsp White Wine Vinegar
        •    1/4 Cup Sour Cream


    1. Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potato. Cut the broccoli into bite-sized florets. Trim off and discard the root end and upper, dark-green leaves of the leek. Thinly slice the leek crosswise; place in a bowl of cold water and stir vigorously to remove any dirt between the layers. Using your hands, remove the rinsed leek from the water and pat dry with paper towels.
    2. Place the potato on a sheet pan. Place the broccoli in a medium bowl. Drizzle each with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange the seasoned potato in a single, even layer on 1 side of the sheet pan. Roast 9 to 11 minutes, or until slightly tender when pierced with a fork. Remove from the oven, leaving the oven on. Carefully arrange the seasoned broccoli on the other side of the sheet pan. Return to the oven and roast 13 to 15 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven and carefully transfer to a large bowl.
    3. While the potato and broccoli roast, in a medium pot, heat the butter on medium until melted. Add the leek and season with salt and pepper. Cover and cook, stirring occasionally, 4 to 5 minutes, or until tender. Add the verjus and cook, uncovered, stirring occasionally, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat and season with salt and pepper to taste.
    4. While the leek cooks, in a bowl, combine the sour cream, vinegar and as much of the houseradish as you'd like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.
    5. While the leek continues to cook, pat the barramundi fillets dry with paper towels and season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down, and cook 3 to 5 minutes on the first side, or until the skin is lightly browned and crispy. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Turn off the heat.
    6. Add half the houseradish sauce to the bowl of roasted potato and broccoli; stir to coat and season with salt and pepper to taste. Transfer the remaining horseradish sauce to a serving dish. Divide the dressed vegetables and cooked barramundi fillets between 2 dishes. Top the barramundi with the melted leek. Serve with the remaining horseradish sauce on the side. Enjoy!

    How to clean Leek: These delicious stalks are one of our favorite ingredients. Before prepping them, it's best to wash them thoroughly. Check out the video to learn our special trick for getting them squeaky clean: https://youtu.be/mES9xTY37Y4

    This great family recipe is thanks to Blue Apron at https://www.blueapron.com/recipes/crispy-barramundi-with-melted-leek-roasted-vegetables

    Thai Lime and Chilli Cutlets

    Sweet chilli sauce and lime give these cutlets a Thai twist, you could use lamb loin chops or lamb fillets/tenderloins if you like.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 6


        •    12 frenched lamb cutlets
    ⅓ cup sweet Thai chilli sauce
        •    grated rind and juice of one lime
    2 shallots, very finely sliced
        •    mango chutney, steamed rice and salad leaves to serve


    1. Season each cutlet lightly with salt and pepper. Combine the chilli sauce, rind and juice, and the sliced shallot. Spoon the mixture over both sides of the lamb cutlets.
    2. Remove the grill tray. Preheat the oven grill to high/maximum setting. Place the cutlets on the cold grill tray, place tray under the hot grill. Cook cutlets on one side until the first sign of moisture appears on the top. Turn and cook further until done to your preference. Turn once only.
    3. Remove cutlets from grill tray, loosely cover with foil and rest cutlets for 2 minutes before serving. Serve lamb with mango chutney, steamed rice and salad leaves.

    Suggested variations:

    • When you grill meat it should be placed on a cold grill tray. This prevents the meat sticking and becoming difficult to turn.
    • Test for doneness with tongs. Rather than timing test the meat for degree of doneness with tongs. Don’t cut into the meat with a knife, it will only make it dry and tough. Rare is soft when pressed, medium is springy and well done is very firm.
    • Always rest meat after cooking. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result. Transfer the meat to a plate and loosely cover with foil, stand the meat to rest in a warm place.
    • You can use cutlets, lamb loin chops or lamb fillets/tenderloins for this recipe.


    This great family recipe is thanks to Beef and Lamb at http://www.beefandlamb.com.au/Recipes/All_recipes/Detail/Thai-lime-and-chilli-cutlets