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    Recipes — oven roast

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    Herb Crusted Lamb Cutlets (lamb rack)

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •    3 tsps pesto
        •    1 tbsp Dijon mustard
        •    3 cloves garlic, crushed
        •    ¼ cup fresh wholemeal breadcrumbs
        •    1 tbsp flat-leaf parsley, finely chopped
        •    2 tsps fresh thyme leaves, finely chopped
        •    1 tbsp fresh rosemary leaves, finely chopped
        •    4 frenched lamb cutlet racks (3 cutlets in each)
        •    Roasted vegetables like red onion wedges, zucchini and sweet potato, to serve

    Method

    1. Preheat the oven to 200°C. Place lamb in a roasting dish in a pan and brown all side and then brush on half a tablespoon of mustard onto each rack.
    2. Combine the breadcrumbs, herbs, garlic and pesto in a bowl, mix well. Press the breadcrumb mixture evenly over lamb racks.
    3. Roast lamb uncovered for 10 minutes. Reduce oven temperature to 160°C and cook for a further 15-20 minutes (medium rare) or cook until lamb is cooked as desired.
    4. Remove lamb, cover loosely, and rest for 5 minutes before cutting the racks into cutlets and serve lamb with roasted vegetables including red onion wedges, zucchini and sweet potato.



    This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/herb-crusted-lamb-cutlets/#

    Crusted Lamb Rack with Rhubarb

    This almond- and herb-coated lamb gives a twist to your Sunday roast

    Prep Time

        •    Prep and cook time: 50 minutes
        •    Yield: Serves 6

    Ingredients

        •    olive oil
        •    750g rhubarb
        •    2 racks of lamb
        •    6 tbsps runny honey
        •    2 tbsps Dijon mustard
        •    1 handful of breadcrumbs
        •    75g whole or flaked almonds
        •    1 bunch of fresh mixed herbs, such as parsley, mint or chives

    Method

    1. Preheat the oven to 200ºC/gas 6.

    2. Slice the rhubarb into 5cm pieces and place in a roasting tray. Drizzle over the honey and a good lug of oil, mix well, then spread out evenly over the pan.

    3. Blitz the almonds in a food processor with the herb leaves, then transfer to a bowl. Stir in the breadcrumbs and season.

    4. Using a sharp knife, score the fat on the lamb, rub in the mustard, then pat on the breadcrumb mix.

    5. Place the lamb on the rhubarb, drizzle with oil and cook for 22 to 35 minutes for medium, or a further 5 to 10 minutes for well done.

    6. Rest for 5 to 10 minutes, then carve into cutlets and serve with the rhubarb.



    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/lamb-recipes/crusted-lamb-rack-with-rhubarb/

    Corned Beef Brisket

    It's not St. Paddy's Day without corned beef! This roasted recipe is one of our favorites: it's super moist and tender, and with a unique spice blend you won't find in a little plastic baggie. With whole cloves, allspice, and coriander, your house will smell AMAZING while this is baking. That said, if your beef came with a spice packet and you're a sucker for tradition, feel free to use that instead of our spice blend! We won't be offended, promise.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 3 hours & 15 minutes
        •    Yield: Serves 8

    Ingredients

        •    1/2 tsp whole cloves
        •    1/4 cup brown sugar
        •    1/2 tsp coriander seeds
        •    3 lb corned beef brisket
        •    1/2 tsp whole allspice berries
        •    2 tsps freshly ground black pepper

    Method

    1. Preheat oven to 325°. Trim excess fat from beef and rinse under cold water. Pat dry and place fat side up in large roasting pan fitted with a roasting rack.
    2. In a medium bowl, stir together brown sugar, black pepper, allspice, cloves and coriander. Spread spice mix evenly over top of brisket. Add 6 cups water to roasting pan and cover brisket with aluminum foil. Roast for 2 hours, then remove foil and roast until tender, 1 hour more.
    3. Let brisket rest for 15 minutes before slicing.



    This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/a26413859/corned-beef-brisket-recipe/

    Paprika Pork Sliders with Quince Aïoli & Fennel Slaw

    These mini pork tenderloin buns are a little taste of Spain with smoked paprika and membrillo mayonnaise, served up with a crunchy slaw

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 ½ tbsps olive oil
        •    5 tbsps mayonnaise
        •    2 tbsps quince paste
        •    3 garlic cloves, crushed
        •    ½ red onion, very finely sliced
        •    12 mini burger buns or rolls, halved
        •    1 fennel bulb, quartered then very finely sliced
        •    400g / 14 oz piece of pork tenderloin trimmed of any sinew
        •    1 tbsp hot smoked paprika (reduce to ½ tbsp if you like it too hot)
        •    3 sweet pickled cucumber, finely chopped, plus 2 tbsps pickle juice

    Method

    1. Heat oven to 200C/180C fan/gas 6. Mix the paprika, 2 of the garlic cloves, 1 1 /2 tbsp oil and some seasoning. Rub all over the pork, then place on a baking tray lined with baking parchment. Pop in the oven for 15 mins, then turn the loin over and roast for a further 12-15 mins until cooked through.
    2. To make the slaw, mix the fennel, onion, pickle and juice, and remaining oil with some seasoning. Can be made a few hours ahead and chilled.
    3. For the aïoli, whizz the quince paste in a food processor with the mayo and remaining garlic. Remove the pork from the oven and leave to rest for 5 mins before slicing. To serve, spread a little aïoli in each roll and pile in the meat and slaw. Serve any extra slaw on the side, if you like



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/paprika-pork-sliders-quince-aioli-fennel-slaw

    Duck Rillettes

    Prep Time

        •    Prep and cook time: 2 hours & 10 minutes
        •    Yield: Serves 2

    Ingredients

        •    2 duck legs
        •    50 g sultanas
        •    250 g duck fat
        •    2 cloves of garlic
        •    1 tsp shallot vinegar
        •    5 sprigs of fresh thyme
        •    50 g shelled pistachios

    Method

    1. Preheat the oven to 150ºC/gas 2.

    2. Place the duck legs and fat in a roasting tray, season, then smash and tuck in the garlic and 3 thyme sprigs.

    3. Cover with foil and roast for 2 hours, or until the meat is falling off the bone. Remove from the oven.

    4. Once cool, discard the skin and shred the meat off the bone.

    5. Roughly chop and mix in the pistachios and sultanas, then add the vinegar and remaining thyme leaves. Add enough cooking fat to bind the mixture – this should be about 2 tablespoons. Season to taste.

    6. Delicious served with sourdough toast.



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