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    Recipes — pan roasted

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    Cucumber Noodle Prawn and Mango Salad

    Recipe for a fresh cucumber noodle prawn and mango salad which is also gluten free. All the thai flavours of Bangkok in this hearty spiralizer salad recipe. This Cucumber Noodle Prawn and Mango Salad is gluten free and makes clean eating look so easy! It is inspired by Thai flavors and tastes like the perfect thing to have this mango season. Serve cold and binge on!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 tsps Olive Oil
        •    1 tsp Fish Sauce
        •    1 Red Onion (spiralized)
        •    Salt and Pepper to taste
        •    3 Cucumbers (spiralized)
        •    1 tbsp Rice Wine Vinegar
        •    2 tbsps Chilli (Thai Sweet Sauce)
        •    Mint Leaves (Chopped for topping)
        •    2 Mangoes (cored, peeled and sliced)
        •    400 grams Tiger Prawns or any other prawns of your choice, cleaned and deveined

    Method

    1. Heat a teaspoon of oil in a pan.
    2. Sprinkle salt and pepper on the prawns and slide them into the pan. Pan roast them for 3-4 minutes on each side till they are cooked. For smaller prawns, the cooking time will vary. Alternatively you can also blanch the prawns in hot water to flash cook them.
    3. Whisk together the remaining oil, sweet chilli sauce, fish sauce, vinegar and salt to make the salad dressing.
    4. Add prawns, mangoes, cucumbers and onions into a bowl and drizzle with salad dressing. Toss to combine. Top with freshly chopped mint leaves.

    NOTES: If you are serving this salad at a later stage, do not mix the dressing or the vegetables will leave water. To serve later, mix everything except the dressing and refrigerate. Toss in the dressing just before serving.



    This great family recipe is thanks to My Food Story Recipes at https://myfoodstory.com/cucumber-noodle-prawn-and-mango-salad-gluten-free-recipe/

    Pan-Roasted Pork with Baby Vegetable Salad

    Tender baby vegetables and herbs make this a photo-worthy spring main. A mandoline is the best tool for shaving the vegetables into thin, even slices, but the salad would be just as delicious with thinner shaved ribbons (using a vegetable peeler) or slightly thicker slices (using a sharp knife). We love the variety of colors in the salad, but you could choose just 2 or 3 vegetables. Pecorino Romano is an aged sheep’s milk cheese with a bit more saltiness and tang than Parmesan, a nice contrast to the delicate vegetables.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 tsp honey
        •    1 tsp paprika
        •    1 tbsp fresh lemon juice
        •    1 tbsp chopped fresh dill
        •    1 tsp kosher salt, divided
        •    3/4 tsp black pepper, divided
        •    1 tbsp chopped fresh tarragon
        •    1 (1-lb.) pork tenderloin, trimmed
        •    1/3 cup frozen green peas, thawed
        •    3 tbsps extra-virgin olive oil, divided
        •    1 cup thinly sliced radishes (about 2 oz.)
        •    2 tbsps shaved pecorino romano cheese
        •    1 cup (1/8-in.-thick) strips zucchini (about 5 oz.)
        •    1 cup (1/8-in.-thick) strips small carrots (about 2 oz.)
        •    1 cup (1/8-in.-thick) strips yellow squash (about 3 oz.)

    Method

    1. Preheat oven to 500°F.
    2. Heat 1 teaspoon oil in an ovenproof skillet over medium-high. Sprinkle pork with 1/2 teaspoon salt, paprika, and 3/8 teaspoon pepper. Add pork to pan; cook 5 minutes, turning to brown on all sides. Place pan in oven; bake at 500°F for 8 minutes or until a thermometer inserted in the thickest portion registers 145°F. Place pork on cutting board; let stand 5 minutes. Cut into medallions; drizzle with 2 teaspoons oil and 1/8 teaspoon pepper.
    3. Combine remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, tarragon, dill, lemon juice, and honey in a medium bowl. Add peas, zucchini, squash, carrots, and radishes; toss. Sprinkle with cheese. Serve with pork.



    This great family recipe is thanks to Cooking Light Recipes at https://www.cookinglight.com/recipes/pan-roasted-pork-baby-vegetable-salad

    Italian Orzo and Sausage Skillet

    Italian Sausage and Vegetable Orzo Skillet is an easy to make dinner filled with sausage, peppers, spinach, and orzo all in a rich tomato sauce.   Made in one skillet with Italian spices, this will become a family favorite!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4-6

    Ingredients

        •    1 tbsp olive oil
        •    14 ounce pork or chicken sausage, sliced
        •    1 red bell pepper, cut into 1 inch pieces
        •    1 yellow bell pepper, cut into 1 inch pieces
        •    1 tbsp Italian Seasoning
        •    1 (24 ounce) jar Riserva Classico Roasted Garlic Sauce
        •    3 cups cooked orzo
        •    2 cups spinach
        •    freshly grated parmesan for topping

    Method

    1. In a large skillet over medium high heat, add olive oil, sausage, bell peppers, and italian seasoning. Cook for about 3-4 minutes until the peppers are tender.
    2. Add in the jar of tomato roasted garlic sauce, orzo and spinach. Heat until it starts to simmer and spinach starts to wilt.
    3. Serve with freshly grated parmesan cheese.



    This great family recipe is thanks to The-Recipe-Critic Recipes at https://therecipecritic.com/italian-sausage-vegetable-orzo-skillet/

    Pan Roasted Huon Salmon, Yam, Watercress

    This recipe from Chef Josh Retzer from Stillwater takes comfort food to the next level. Warm flavours come together for a hearty pan roasted salmon dish that would be great for a dinner party or even a quiet night on the couch.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 4

    Ingredients

        •   1/2 cup Butter
        •   1/2 cup Flower
        •   300gm Watercress
        •   50ml Cream
        •   200ml Fish stock
        •   2 Shallots
        •   1 clove Garlic
        •   4 200gm Huon Salmon portions
        •   100gm Fine sugar
        •   70gm Salt
        •   160gm Yams
        •   2 White onions
        •   20 Brussel sprout leaves
        •   2 sprigs Sea blight
        •   12 Garlic flowers
        •   12 Salt bush leaves

    Method

    1. Watercress Sauce: Blanch the watercress in boiling water for 10 seconds, strain and transfer to ice water, meanwhile finely chop the shallots and garlic, add to a pot on medium heat with a splash of oil and sweat. Once translucent add the fish stock and simmer for 20 minutes.

      While the stock is simmering slowly melt the butter in a separate pot and slowly stir in the butter. Once fully incorporated whisk the mixture on a low-medium heat until it's a nice yellow colour, you want to constantly whisk this and for this recipe not to take it any further then this colour for the roux.

      Strain the stock then slowly whisk it into the roux, reduce heat to low and continue to heat. Strain and squeeze the water from the watercress, blitz in an upright blender till a smooth fine puree is achieved. Strain the puree and whisk into the Sauce, whisk in the cream and season, cook out for another eight minutes and strain sauce to finish.

    2. Pan Roasted Huon Salmon: Mix the sugar and salt in a bowl evenly distribute a good sprinkling of this all over each fish portion and let the portions sit out for 20 minutes. This quick little cure will draw out surface moisture and intensify the flavour of your fish.

      Once time is up rinse fish under cold water then pat dry. Place a non-stick pan over medium-high heat lubricate with oil and add the portions skin side down, hold each one down for 20 seconds with a spatula so they don’t tighten up, cook on skin till you have a nice crisp skin (about eight minutes depending on heat) finish by flipping portions onto flesh for 10 seconds then take out of pan and serve immediately.

    3. Yams and Onions: Preheat Oven to 220c, place the yams in a pot of cold well salted water and bring to the boil, cook till just tender enough to stick a knife through with ease. Strain and pat dry while hot and then place on a lined baking tray and douse with olive oil, season with sea salt and cracked black pepper. Bake until the skin is nice and golden brown. Peel the onions and halve them, place a pan over high heat and add the onions, cut side down, char well, by the time they char at this heat the onions should be ¾ cooked and have a soft and crunchy texture with a bitter and sweet flavour.

    4. To Plate: Place the salmon skin side up add the roasted yams, push out the onion rings (having two pieces per ring) and place two on each plate, Garnish the dish with the sprout leaves, sea blight leaves, garlic flowers and salt bush. Pour on the watercress sauce and serve.



    This great family recipe is thanks to Huon Aqua at https://www.huonaqua.com.au/recipes/pan-roasted-huon-salmon-yam-watercress/

    Beef Wellington

    Prep Time

        •    Cook time: 1 hr 45 mins, plus 55 mins roasting and resting time
        •    Serves:  6-8 people


    Ingredients

    • 1/2 ounce dried porcini mushrooms (about 1/2 cup)

    • 1/2 cup boiling water

    • Kosher salt
    • 1 (2- to 3-pound) center-cut beef tenderloin roast, trimmed
    • Freshly ground black pepper
    • 3 tablespoons unsalted butter
    • 2 medium shallots, finely chopped
    • 2 medium garlic cloves, finely chopped
    • 8 ounces cremini mushrooms, trimmed and finely chopped
    • 2 teaspoons finely chopped fresh thyme leaves
    • 6 ounces chicken or duck liver pâté (see Game Plan note), at room temperature

    • 6 ounces thinly sliced prosciutto
    • 1 (14- to 16-ounce) package all-butter puff pastry, thawed in the refrigerator if frozen

    • All-purpose flour, for dusting
    • 1 large egg, lightly beaten
    Instructions
    1. Place the porcinis in a small heatproof bowl and pour in the boiling water. Let sit until completely softened, about 30 minutes. Using a fork, transfer the porcinis to a cutting board (be careful not to disturb the gritty sediment at the bottom of the bowl). Finely chop the mushrooms and set them aside. Slowly pour the soaking liquid into a small bowl, leaving the sediment behind; set the liquid aside and discard the sediment.
    2. Season the beef all over with salt and pepper. Melt 1 1/2 tablespoons of the butter in a large frying pan over medium-high heat until foaming. Place the roast in the pan and brown it all over, taking care not to burn the butter, about 5 to 6 minutes total. Transfer the roast to a plate to cool.
    3. Melt the remaining 1 1/2 tablespoons butter in a separate medium frying pan over medium heat. Add the shallots and cook for 1 minute. Add the reserved porcinis, the garlic, the reserved porcini liquid, and the cremini mushrooms and stir to combine. Increase the heat to medium high and cook, stirring occasionally, until the mushroom mixture has released most of its moisture and appears dry, about 10 minutes. Season with salt and pepper, add the thyme, and stir to combine. Set aside to cool to room temperature, about 20 minutes.
    4. When the mushroom mixture has cooled, place the pâté in a medium bowl and beat with a rubber spatula until smooth. Add the mushroom mixture and stir to evenly combine. Taste and season with salt and pepper as needed. Using a long metal spatula, spread half of the mushroom mixture evenly over one side of the beef roast. Lay a sheet of plastic wrap, slightly larger than the roast, horizontally on the work surface. Vertically arrange half of the prosciutto, one piece slightly overlapping the next, along the length of the plastic wrap (it should be about the same size as the roast). Place the roast mushroom-side down on the prosciutto.
    5. Spread the remaining mushroom mixture over the roast.
    6. Lay the rest of the prosciutto slices, in the same manner as before, over the mushroom mixture.
    7. Fold up the edges of the plastic wrap and use another piece of plastic to enclose the entire roast; refrigerate.
    8. Heat the oven to 425°F and arrange a rack in the middle. Cut off about one-third of the puff pastry from the sheet and roll it out on a lightly floured surface into a rectangle 1/8 inch thick and at least 1 inch larger than the base of the roast. Transfer to a baking sheet. Prick well with a fork all over and bake until brown and crisp, about 12 to 15 minutes. Transfer the pastry to a cutting board to cool, then trim it to the size of the roast. Return the pastry to the baking sheet; set aside.
    9. Remove the roast from the refrigerator. Remove and discard the plastic wrap. Brush the roast all over with the beaten egg; reserve the remaining egg.
    10. Roll out the remaining puff pastry on a lightly floured surface into a rectangle about 12 by 14 inches. Place the roast on top of the cooked pastry base.
    11. Lay the rolled-out pastry over the roast.
    12. Use a spatula to lift up the pastry base, then tuck the sides of the uncooked pastry underneath the cooked pastry to seal the roast.
    13. Brush the pastry all over with the reserved egg.
    14. Roast for 20 minutes. Lower the oven temperature to 400°F and continue to roast for 25 minutes more for rare to medium-rare beef, 30 to 35 minutes for medium. Remove the Wellington from the oven and let it stand for about 10 minutes before slicing.



    This amazing recipe is with thanks to Chow Hound at https://www.chowhound.com/recipes/classic-beef-wellington-29112