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    Recipes — pan fried

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    Fried Chicken Sandwich

    Prep Time

        •    Prep Time: 30 minutes, plus marinating time
        •    Cook Time: 15 minutes
        •    Yield: Serves 4


    Ingredients

    For the chicken:

        •    1 cup buttermilk
        •    1 tbsp kosher salt
        •    1 garlic cloves, minced
        •    Four 6-ounce boneless, skinless chicken breasts


    For the pickle vegetable slaw:

        •    ¼ cup mayo
        •    2 tbsp honey
        •    2 tbsps sugar
        •    1½ cups water
        •    1 tsp celery seeds
        •    ½ red onion, thinly sliced
        •    1½ cups white wine vinegar
        •    1 carrot, peeled and julienned
        •    freshly ground pepper, to taste
        •    2 tbsps salt, plus more to taste
        •    1 tbsp whole coriander seeds, toasted
        •    1 cup thinly sliced red cabbage, divided
        •    1 cup thinly sliced green cabbage, divided
        •    1 serrano chile-stemmed, seeded and julienned


    Method

    1. Marinate the chicken: In a bowl, toss together the buttermilk, salt, garlic and chicken breasts. Refrigerate for at least 1 hour.

    2. Meanwhile, make the pickled vegetable slaw: In a medium bowl, toss together ½ cup of red cabbage and ½ cup of green cabbage with the carrot, chile and red onion, and set aside. In a small saucepan, bring the vinegar, water, salt, sugar, coriander seeds and celery seeds to a boil. Remove from the heat and pour over the tossed vegetables. Let cool completely, then drain, discarding the pickling liquid. Toss the pickled vegetables with the remaining ½ cup of red cabbage, ½ cup of green cabbage, mayo and honey. Season with salt and pepper, and set aside.

    3. Make the special sauce: In a small bowl, whisk together the mayo, ketchup, Dijon and chile paste. Set aside.

    4. Make the sandwich: In a small bowl, whisk together the flour, garlic powder, smoked paprika and salt. In a separate small bowl, beat the eggs. Remove the chicken breasts from the marinade, scraping off the majority of the liquid. One breast at a time, dredge in the flour mixture, coat in beaten egg, then return to the flour mixture for a second coating. Place each breast on a plate until ready to fry.

    5. Line a plate with paper towels. In a high-sided 12-inch skillet, heat the canola oil to 350°. Panfry the chicken breasts, flipping once, until golden brown and cooked to an internal temperature of 165°, 4 to 5 minutes per side. Transfer to the paper towel-lined plate to drain.

    6. Spread the bottom half of the buns with the special sauce and layer with dill pickle slices. Top each with a piece of fried chicken, a pile of pickled slaw and the remaining bun tops. Serve immediately.



    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/ultimate-fried-chicken-sandwich-pickled-vegetable-slaw-potato-bun-dill-pickle

    Pan-fried Scallops with Cauliflower Vanilla Purée

    Vanilla pairs beautifully with the creamy mellow flavour of cauliflower and the sweetness of caramelised scallops

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 2

    Ingredients

        •    150ml milk
        •    2 tbsps olive oil
        •    4 slices pancetta
        •    drizzle maple syrup
        •    2 knobs of unsalted butter
        •    a few chives, snipped, to serve
        •    ½ vanilla pod, seeds scraped out
        •    140g cauliflower, cut into small florets
        •    6 scallops, with or without roe, it's up to you
        •    50g fresh porcini or chestnut mushrooms, cleaned and sliced

    Method

    1. Put the cauliflower, milk, vanilla pod and its seeds into a small saucepan with a pinch of salt. Cover and simmer for 10 mins until the cauliflower is tender. Drain the cauliflower, reserving the milk and discarding the vanilla pod. Whizz the cauliflower until smooth in a food processor, adding a knob of butter, seasoning and enough reserved milk to make a nice, smooth consistency. This can be made up to a day ahead, then reheated in a pan or microwave.

    2. Heat oven to 200C/180C fan/gas 6. Cover a baking tray with a sheet of baking paper, lay the pancetta on top and cook for 8-10 mins until crisp. Drain on kitchen paper, drizzle with maple syrup and set aside until serving. 3 Fry the porcini in half the olive oil in a hot pan for about 4 mins until starting to brown. Keep warm.

    3. Heat the remaining oil and butter in a frying pan and season the scallops. Fry the scallops for 1-1½ mins on each side over a high heat until caramelised. To assemble, spoon the purée onto plates, top with porcini, scallops and pancetta, then sprinkle with chives.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/166610/panfried-scallops-with-cauliflower-vanilla-pure

    Pan-Fried Scallops with Lime & Coriander

    For a healthy-yet-special starter, try Jo Pratt's zesty scallops

    Prep Time

        •    Prep and cook time: 10-15 minutes
        •    Yield: Serves 2 as a starter

    Ingredients

        •    6-8 scallops
        •    1 tbsp olive oil
        •    salt and pepper
        •    juice of half a lime
        •    roughly chopped coriander
        •    1 tsp chopped fresh red chilli
        •    2 large chopped garlic cloves

    Method

    1. Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime.
    2. Finish off with roughly chopped coriander and salt and pepper. Serve straight away.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/2615/panfried-scallops-with-lime-and-coriander

    Pan-fried Duck Breast with Creamed Cabbage, Chestnuts & Caramelised Pear

    A restaurant-quality dish by Gordon Ramsay made using easily found ingredients

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 2


    Ingredients

        •    1 tbsp olive oil
        •    2 duck breasts
        •    couple thyme sprigs
        •    1 tsp white wine vinegar
        •    1 garlic clove, left whole with skin on


    For the cabbage:

        •    1 tsp thyme leaf
        •    50ml double cream
        •    half small celeriac, diced
        •    half Savoy cabbage, finely shredded
        •    100g cooked chestnut pieces, sliced
        •    85g smoked bacon, cut into small pieces


    For the pear:

        •    2 star anise
        •    1 pear, peeled
        •    5 tbsp icing sugar
        •    2 tsps balsamic vinegar


    Method

    1. Lightly score the skin of the duck breasts, then season well. Place a non-stick pan over a medium heat, then lay the duck in the pan, skin-side down. Cook until the fat starts to come from the duck, then add the garlic and thyme. Turn down the heat, then continue to cook for 15-20 mins, depending on the size of the duck breast, until the skin is really crisp and brown. As it cooks, pour the fat into a large pan for the cabbage.

    2. Flip the duck over, cook on the flesh side for 3 mins until browned, then turn off the heat (this will result in meat that is pink in the middle - cook for a few minutes longer if you like it well done). Leave the duck in the pan to rest.

    3. While the duck cooks, heat 1 tbsp of its fat in the other pan. Add the celeriac and bacon, then gently fry for 5 mins until the celeriac has browned and the bacon starts to crisp. Add the thyme, then the cabbage. Fry the cabbage for 5 mins until it starts to wilt. Add 100ml water and simmer for 5 mins until the water has evaporated and the celeriac is soft. Pour in the cream, stir to coat, then add the chestnuts and heat through. This can be done up to a day ahead - cook the celeriac in 1 tbsp vegetable oil instead of the duck fat and reheat with an extra splash of cream before serving.

    4. Cut the pear in half and use a melon baller or teaspoon to scoop out the core. Place a star anise in the cavity of each half.

    5. Place 3 tbsp of the icing sugar in a non-stick pan and heat to make a light amber caramel. Pour in the vinegar and bubble to make a sticky syrup. Dust the pear halves heavily with the rest of the icing sugar, then place the pan back on the heat. Cook the pear for 10 mins until brown and caramelised all over. This can be done up to a day ahead and reheated, adding a splash of water.

    6. To serve, slice each duck breast lengthways and dress the watercress in the olive oil and vinegar. Spoon a neat mound of cabbage on one side of each plate. Place a pear half, cut-side up, on the opposite side of the plate and drizzle the sticky sauce around it. Place the outside slices of duck breast on the cabbage and fan the rest of the duck over. Scatter the dressed watercress sprigs around the sides of the plates and serve.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/pan-fried-duck-breast-creamed-cabbage-chestnuts-caramelised-pear

    Sweet and Sour Meatballs Recipe

    Sweet and Sour Meatballs - The best tangy meatballs ever with homemade sweet and sour sauce, good for an appetizer or pairing for a great meal! the best meatballs ever with sweet and sour sauce. These meatballs are so good you'll want them everyday!

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 3-4


    Ingredients

        •    1 pinch salt
        •    1 tsp sesame oil
        •    oil for pan-frying
        •    1/2 small onion, quartered
        •    2 cloves garlic, finely minced
        •    3 dashes ground white pepper
        •    1/4 tsp five-spice powder, (optional)
        •    12 oz ground pork or ground chicken
        •    1/2- inch piece peeled ginger, finely minced


    Sweet and sour sauce:

        •    2 tbsps water
        •    1 tsp soy sauce
        •    2 tbsps ketchup
        •    1/2 tsp cornstarch
        •    2 tbsps Thai sweet chili sauce
        •    1 tbsp Chinese rice vinegar or apple cider vinegar


    Method

    1. Combine the ground pork or chicken with ginger, garlic, five-spice powder (if using), sesame oil, pepper and salt. Stir to combine well. Wet both hands with some water and shape into 24 meatballs. Set aside.
    2. Heat up a wok or skillet with some oil, pan-fry the meatballs until they turn light to golden brown. Drained them on a plate lined with paper towels.
    3. Clean the wok or skillet. Heat it up with a little bit oil. Add the onion and do a few quick stirs. Add the sweet and sour sauce and cook it until it's thickened, then add the meatballs. Stir to coat well with the sauce. Dish out and serve immediately.



    This great family recipe is thanks to Rasa Malaysia Recipes at https://rasamalaysia.com/sweet-and-sour-meatballs/