• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Total
    Check Out Continue Shopping

    Recipes — pan seared

    Blog Menu

    Garlicky Bourbon Chicken

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 4

    Ingredients

        •    kosher salt
        •    1 cup bourbon
        •    1 cup frozen peas
        •    extra virgin olive oil
        •    1 large onion, sliced
        •    6 garlic cloves, minced
        •    2 tbsps unsalted butter
        •    freshly ground black pepper
        •    2 tbsps freshly chopped parsley
        •    2 1/2 cups low-sodium chicken broth
        •    2 lb. chicken thighs, patted dry with paper towels

    Method

    1. In a large skillet over medium-high heat, melt 1 tablespoon each butter and oil. Season chicken thighs with salt and pepper.

    2. Sear chicken skin-side down until golden, about 5 minutes, then flip and cook 2 minutes more. Transfer to a plate.

    3. Add remaining tablespoon butter to skillet and let melt. Add garlic and onions and cook until just soft, about 3 minutes. Add bourbon and chicken broth and simmer 5 minutes. Season with salt and pepper and return chicken skin side up. Simmer until chicken is cooked through and sauce is thickened, about 15 to 20 minutes.

    4. Add peas to skillet and cook until warmed through, 2 minutes.

    5. Garnish with parsley before serving.



    This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/recipes/a50323/garlicky-bourbon-chicken-recipe/

    Pan-seared Scallops with Asparagus and Pancetta

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •    olive oil
        •    1/2 tsp salt
        •    1/4 tsp salt
        •    1 tbsp butter
        •    1 tsp olive oil
        •    12 sea scallops
        •    2 tbsps dry vermouth
        •    2 tbsps chopped chives
        •    12 medium asparagus spears
        •    1/4 tsp freshly ground pepper
        •    2 tbsps shaved Parmesan cheese
        •    3/4 cup freshly squeezed orange juice
        •    2/3 cup diced uncooked pancetta or centre-cut bacon (about 3 1/2 ounces)

    Method

    1. Cut off each asparagus tip into 2 1/2-inch-long pieces. (Reserve stalks for other uses.) Toss asparagus with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in an 8-inch square baking pan. Bake at 475° for 6 minutes. Remove from pan, and set aside.

    2. Cook pancetta or bacon in a large skillet until crisp. Remove from skillet, and drain on paper towels. Measure drippings, and add olive oil to measure 2 tablespoons.

    3. Sprinkle both sides of scallops with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat reserved 2 tablespoons drippings and oil in skillet over medium-high heat until hot; add scallops. Cook scallops 5 minutes, turning once, until browned on both sides. (Cook in batches if scallops don't fit in the skillet without touching.) Set aside and keep warm.

    4. Heat skillet over medium-high heat until hot. Add orange juice and vermouth to skillet. Cook, stirring constantly, until mixture is reduced to 1/2 cup. Remove from heat, and whisk in butter.

    5. Place 3 scallops on each serving plate, forming a triangle in center of plate. Arrange 3 asparagus spears, tip end up, against the scallops. Drizzle with sauce, and sprinkle with reserved pancetta, chives, and Parmesan.



    This great family recipe is thanks to Coastal Living Recipes at https://www.coastalliving.com/syndication/pan-seared-scallops-with-asparagus-pancetta

    Cajun Scallops

    Whether as a deliciously fiery appetizer or healthy entree, Cajun scallops are a must for your spicy kitchen repertoire. They take only a few minutes to make, yet you would never guess that from the delicious flavor. Seriously, your flavor to time ratio is wicked high with this spicy recipe.

    Prep Time

        •    Prep time: 1 hour & 10 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 8-10

    Ingredients

        •    1/2 tsp salt
        •    1/2 tsp pepper
        •    2 tbsps olive oil
        •    1 tbsp seasoning
        •    greens your choice
        •    1 tbsp pepper powder
        •    15 to 20 fresh sea scallops medium-sized

    Method

    1. Toss the scallops with the Cajun seasoning, cayenne pepper powder, olive oil (1 tablespoon's worth), salt and pepper. Place the scallops in the refrigerator and allow the spices to set for 1 hour.
    2. In a skillet over high heat, add the additional tablespoon of olive oil and butter. Spread the butter and oil to evenly coat the skillet.
    3. Place the scallops in the pan, and cook them over high heat for 2 to 3 minutes per side until browned. Flip the scallops and cook for 1 to 2 minutes until the second side is browned.
    4. Place the scallops on a bed of lettuce and serve.



    This great family recipe is thanks to Pepper Scale Recipes at https://www.pepperscale.com/cajun-scallops/

    Chicken Fajitas with Cheat's Mole Sauce

    This chicken recipe is spicy, smoky, sizzling and packed with flavour.

    Prep Time

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


    Ingredients

        •    1 lime
        •    olive oil
        •    1 red pepper
        •    1 yellow pepper
        •    1 large red onion
        •    1/2 tsp ground cumin
        •    4 tbsps natural yoghurt
        •    1/2 tsp mild chilli powder
        •    4 wholemeal flour tortillas
        •    4 sprigs of fresh coriander
        •    1/2 tsp sweet smoked paprika
        •    4 x 120g skinless free-range chicken breasts


    Chest's Mole Sauce:

        •    1 tsp ground cumin
        •    2 tbsps chipotle paste
        •    2 medium ripe tomatoes
        •    1/2 tsp ground cinnamon
        •    1 pinch of mild chilli powder
        •    15g quality dark chocolate (70%)


    Method

    1. Place 1 tablespoon of oil into a bowl with the spices and half the lime juice.

    2. Peel and finely slice the onion, then trim and deseed the peppers. Slice the peppers and the chicken breasts into 1cm strips.

    3. Add the onion, pepper and chicken to the bowl of spices with a pinch of sea salt and black pepper and toss to coat. Leave to marinate while you make the mole sauce.

    4. Drizzle 1 tablespoon of oil into a pan over a medium heat. Finely chop the tomatoes and add to the pan, followed by the chipotle paste and spices. Cook for 2 to 3 minutes, then pour in 200ml of hot water. Cook for a further 10 minutes, or until thickened, mashing the tomatoes to make a smoother sauce.

    5. Remove from the heat and finely grate in the chocolate, stir until melted, then set aside for later. Wrap the tortillas in tin foil and put to one side.

    6. Pour 1 tablespoon of oil into a large frying pan over a medium-high heat. Add the chicken and veg and fry for 6 minutes, or until cooked through, turning halfway. You may need to do this in batches.

    7. Meanwhile, pop the parcel of tortillas into a low oven for 5 minutes to warm through. Cut the remaining lime half into wedges, pick and finely chop the coriander leaves, and put the yoghurt into a little bowl.

    8. Remove the tortillas from the oven, and build the fajitas: take a wrap, spoon over some mole sauce and top with chicken and veg. Spoon over some yoghurt, scatter over a few coriander leaves and squeeze over a little lime juice. Nice served with a dollop of fresh guacamole.



    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/chicken-breast-recipes/clare-s-chicken-fajitas-with-cheat-s-mole-sauce/

    Sweet Chili Salmon

    quick and easy salmon with Thai sweet chili sauce. The recipe takes only 15 mins on skillet or you can bake it.

    Prep Time

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

    Ingredients

        •    salt
        •    1 tsp oil
        •    black pepper
        •    1 1/2 tsp lime juice
        •    1/2 tsp white sesame
        •    1 lb. salmon, cut into 2-3 pieces
        •    1/2 tbsp chopped cilantro leaves
        •    4 tbsps bottled Thai sweet chili sauce

    Method

    1. Season the salmon with a wee bit of salt and pepper. Mix the sweet chili sauce, lime juice, sesame and cilantro leaves together. Stir to combine well. Set aside.
    2. Heat up a skillet with the oil on medium heat. Pan sear the salmon on both sides, until cooked. Transfer the salmon onto a serving platter, add the sweet chili sauce on top of the salmon and serve immediately.



    This great family recipe is thanks to RASA MALAYSIA Recipes at https://rasamalaysia.com/sweet-chili-salmon/