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    Recipes — pan grill

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    Honey-Mustard-Glazed Salmon Steaks

    Any time a novice cook asks Jamie Bissonnette for a simple recipe, he gives them this soy-honey-mustard sauce. It’s delicious on the salmon here, but he also recommends spreading it on chicken wings or pork chops before grilling.

    Prep Time

        •    Prep and cook time: 25 minutes
        •    Yield: Serves 4-6


        •    kosher salt
        •    1/4 cup honey
        •    2 tbsps soy sauce
        •    1 garlic clove, minced
        •    1/4 cup Dijon mustard
        •    freshly ground pepper
        •    canola oil, for brushing
        •    1/4 cup whole grain mustard
        •    1 1/2 tsps finely chopped thyme
        •    four 6-ounce skinless salmon fillets or 6 to 8-ounce salmon steaks (about 3/4 inch thick)


    1. In a medium bowl, whisk the mustards with the honey, soy sauce, garlic and thyme.

    2. Light a grill or preheat a grill pan and oil the grate or pan. Brush the salmon fillets with oil and season with salt and pepper. Grill the salmon fillets skinned side down over moderate heat for about 3 minutes. Turn and grill about 3 minutes longer, until the salmon is nearly cooked through. Generously brush both sides of the salmon with the honey mustard and grill, turning frequently, until richly glazed, about 1 minute. (For salmon steaks, grill over moderately high heat, turning once, for 4 to 5 minutes, then brush with the honey mustard, turning frequently, for 1 minute.) Transfer to a platter or plates and serve, passing the remaining honey mustard at the table.

    This great family recipe is thanks to Food & Wine Recipes at https://www.foodandwine.com/recipes/honey-mustard-glazed-salmon-steaks

    Diver Scallops Grilled on Rosemary

    For easier turning on the grill and added rosemary flavor, use two rosemary sprigs as each skewer.

    Prep Time

        •    Prep and cook time: 35 minutes
        •    Yield: Serves 4


        •    1/8 tsp salt
        •    1 tbsp olive oil
        •    12 large sea scallops
        •    Garnish: lemon slices
        •    Hot cooked basmati rice
        •    1/8 tsp freshly ground pepper
        •    8 (12-inch) fresh rosemary sprigs
        •    1 tsp finely chopped fresh rosemary


    1. ombine scallops and next 4 ingredients in a medium bowl; cover and chill 30 minutes.
    2. Pick leaves off 6 inches of one end of each rosemary sprig, leaving the other end intact. Soak rosemary sprigs in water in a shallow dish 20 minutes.
    3. Place 2 rosemary skewers side by side, leaving a small space between. Thread 3 scallops onto bare part of rosemary skewers. Repeat with remaining rosemary and scallops. Grill over medium-high heat 2 to 3 minutes on each side. Serve on a bed of basmati rice with lemon slices, if desired.

    NOTE: For smoky flavor, cut slices of prosciutto in half lengthwise and wrap 1 piece around each scallop before skewering.

    This great family recipe is thanks to Coastal Living Recipes at https://www.coastalliving.com/syndication/diver-scallops-grilled-on-rosemary

    Pork & Mash Gratin

    With crispy sage & melted Cheddar cheese.

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 4


        •    800g potatoes
        •    2 prigs of fresh sage
        •    40g Cheddar cheese
        •    4 slices of high-welfare prosciutto
        •    400g piece of higher-welfare pork fillet


    1. Preheat the grill to high.

    2. Wash the potatoes, chop into 3cm chunks, then cook in a large pan of boiling salted water with the lid on for 12 minutes, or until tender.

    3. Meanwhile, put a shallow casserole pan on a high heat.

    4. Season the pork with sea salt and black pepper, then place in the pan with 1 tablespoon of olive oil and sear for 3 minutes, turning regularly, while you pick the sage leaves.

    5. Remove the pork to a plate, toss the sage leaves into the fat in the pan for just 5 seconds, then scoop on to a plate, leaving the pan off the heat to use again.

    6. Drain the spuds, tip into the casserole pan, grate over half the cheese, add 1 tablespoon of extra virgin olive oil and mash well, loosening with a splash of water, if needed.

    7. Taste, season to perfection, and spread out to the edges. Grate over the remaining cheese, sit the pork on top, then gratinate under the grill for 10 minutes.

    8. Lay the prosciutto around the pork in waves, sprinkle over the crispy sage, then grill for 2 more minutes, or until the pork is cooked to your liking.

    9. Rest for 2 minutes, then slice the pork and dish up.

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

    Melting Meatball Macaroni

    This recipe has all the elements of comfort food: beef and pork meatballs with an oozing cheesy filling, a rich tomato sauce and pasta.

    Prep Time

        •    Prep Time: 20 minutes
        •    Cook Time: 30 minutes
        •    Yield: Serves 6


        •    3 bay leaves
        •    50ml red wine
        •    500ml passata
        •    2 tbsps olive oil
        •    400g beef mince
        •    300g pork mince
        •    ½ tsp chilli flakes
        •    ½ tsp fennel seeds
        •    2 tsps tomato purée
        •    2 tsps dried oregano
        •    4 garlic cloves, crushed
        •    2 tsps golden caster sugar
        •    1 large onion, finely chopped
        •    crusty bread, to serve (optional)
        •    2 x 400g cans chopped tomatoes
        •    400g macaroni or other pasta shape
        •    200g taleggio or mozzarella, chopped into small chunks


    1. Heat oven to 200C/180C fan/gas 6. Mix the pork and beef mince with the fennel seeds, chilli, 1 tsp oregano and some seasoning in a large bowl until combined. Divide and shape into 18 meatballs with a nugget or two of taleggio in the middle (save some for the top), then chill for 10 mins.

    2. Heat 1 tbsp oil in a large pan (use a flameproof casserole dish if you can – it’ll save on washing up). Add the onion and a pinch of salt and sizzle until softened (about 8 mins). Stir in the garlic and cook for 1 min more, then add the tomato purée, wine, tomatoes, passata, bay leaves, sugar, the remaining oregano and lots of seasoning, then cover with a lid and simmer for 20 mins. Meanwhile, arrange the meatballs on a baking tray lined with foil, drizzle with the remaining oil and bake for 10 mins.

    3. Cook the pasta in a pan of boiling salted water according to packet instructions, then drain, reserving some water. If the pan isn't ovenproof, tip the sauce into a casserole dish. Stir the pasta into the sauce, along with the liquid from the meatballs and some pasta water if it needs thinning. Turn the grill to a medium-high setting.

    4. Nestle the meatballs into the pasta, so that they poke out the top. Scatter the remaining taleggio over the top and grill for 5-10 mins until the cheese and meatballs are golden. Serve with crusty bread, if you like.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/melting-meatball-macaroni

    Chargrilled Octopus Salad

    This delicious octopus salad is perfect for hot weather days - it's quick, easy and low-fat!

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 4


        •    2 tbsps olive oil
        •    lime wedges, to serve
        •    1 cup fresh mint leaves
        •    2 garlic cloves, crushed
        •    1 tbsp finely chopped shallot
        •    70g snow pea sprouts, trimmed
        •    2 tbsps finely grated fresh ginger
        •    1 large red chilli, deseeded, sliced
        •    1 yellow capsicum, deseeded, thinly sliced
        •    2 tbsps kecap manis (Indonesian sweet soy)
        •    500g baby octopus, cleaned, head removed, halved
        •    1/2 telegraph cucumber, halved lengthways, deseeded, sliced


    1. In a large bowl, combine the cucumber, capsicum, snow pea sprouts and mint leaves. Set aside.
    2. Combine the chilli, garlic, ginger, shallot, kecap manis and 1 tablespoon olive oil. Add the octopus and toss to coat.
    3. Heat the remaining oil in a non-stick frying pan over a high heat. Drain the octopus, reserving the marinade. Cook the octopus, turning often, for 2-3 minutes or until just golden. Return the reserved marinade to pan and toss until comes to the boil.
    4. Add the warm octopus and marinade to the salad and toss until combined. Serve with lime wedges.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/chargrilled-octopus-salad/6c2470d3-fff0-40d0-9848-d9b00201963d