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    Recipes — pan seared

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    Elegant Pork Marsala Recipe

    Wine and mushrooms lend elegance to this oh-so-simple pork dish. Use pre-sliced mushrooms and minced garlic to save time.

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 6

    Ingredients

        •    1 tbsp olive oil
        •    1/2 tsp pepper
        •    5 tsps cornstarch
        •    1/3 chopped onion
        •    1/4 tsp minced garlic
        •    1/3 cup whole wheat flour
        •    2 cups sliced fresh mushrooms
        •    2 turkey bacon strips, chopped
        •    2/3 cup reduced-sodium chicken broth
        •    6 boneless pork loin chops (4 ounces each)
        •    1 cup Marsala wine or additional reduced-sodium chicken broth

    Method

    1. In a shallow bowl, mix flour and pepper. Dip pork chops in flour mixture to coat both sides; shake off excess.
    2. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Remove from pan; keep warm.
    3. In same skillet, add mushrooms, onion and bacon to drippings; cook and stir 2-3 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Add wine; increase heat to medium-high. Cook, stirring to loosen browned bits from pan.
    4. In a small bowl, mix cornstarch and broth until smooth; add to pan. Bring to a boil; cook and stir 2 minutes or until slightly thickened. Serve with pork.



    This great family recipe is thanks to Taste of Home Recipes at https://www.tasteofhome.com/recipes/elegant-pork-marsala/?_cmp=WeeknightDinners&_ebid=WeeknightDinners1%2F3%2F2017&_mid=132652&pmcode=IT7JJZ101

    Barramundi with Tomato Caperberry Sauce and Mash

    Turn barramundi fillets into a meal sensation with a few ingredients and this clever recipe.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 4

    Ingredients

        •    40g butter
        •    2 tbsps tomato paste
        •    Potato mash, to serve
        •    1/2 cup dry white wine
        •    2 garlic cloves, crushed
        •    400g can diced tomatoes
        •    4 (150g each) barramundi fillets
        •    1 medium red capsicum, thinly sliced
        •    1 medium brown onion, finely chopped
        •    1/4 cup caperberries (see note), drained, rinsed
        •    Shredded fresh flat-leaf parsley leaves, to serve

    Method

    1. Melt half the butter in a saucepan over medium heat. Cook onion and garlic for 3 to 4 minutes or until softened. Add capsicum, tomato paste, tomato and wine. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until thickened. Add caperberries. Simmer for 5 minutes.
    2. Melt remaining butter in a frying pan over medium heat. Cook fish, in batches, for 3 to 4 minutes each side or until cooked through. Serve with mash, tomato caperberry sauce and parsley.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/barramundi-tomato-caperberry-sauce-mash/51d4f145-c5bb-43fc-ad2b-d24fb19d51cd

    Crispy-skin Ocean Trout with Vongole, Fennel and Tomatoes

    We all love our fish with crispy skin and this recipe is a must try. Creating that great tasting balance of rich Italian oils and flavours with the freshness of seafood it provides a simple way to bring an extra level of innovation to your cooking.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 6 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 cup dry sherry
        •    1 cup micro cress
        •    500g fresh vongole
        •    1 cup parsley (torn)
        •    1 tbsp fennel seeds
        •    1 brown onion (diced)
        •    2 cloves garlic (crushed)
        •    Salt and pepper to taste
        •    2 tbsps extra virgin olive oil
        •    2 medium tomatoes (diced)
        •    4 x 140g Huon Ocean Trout portions (skin on)

    Method

    1. Place one tablespoon of the olive oil in a heated frypan and when hot, add in the ocean trout, skin-side down. Hold each portion down for 30 seconds using a pallet knife to keep flat. Cook for several minutes until the skin becomes golden and crisp. Turn and cook the other side, keeping the centre moist and glossy. Remove and set aside.
    2. Add one tablespoon of olive oil to a heated saucepan and add in the garlic. Cook for 20 seconds, and then add in the onions and fennel seeds. Cook for several minutes then combine in the vongole and sherry. Bring to a boil, place the lid on and cook for several minutes until all the vongole have opened.
    3. Remove from the heat, add in the diced tomatoes and parsley then season well.
    4. Present with the crispy skin ocean trout and finish with a scattering of the cress.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/crispy-skin-ocean-trout-vongole-fennel-tomatoes/

    Pork Cutlets with Butternut Squash, Apple, and Cranberry Sauté

    Steaming squash tenderizes it before you pan-sear it to a caramelized finish.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 13 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 tsps sugar
        •    1 cup chopped onion
        •    1 tbsp unsalted butter
        •    1 tbsp olive oil, divided
        •    2 tsps all-purpose flour
        •    1 cup dried cranberries
        •    1/4 tsp ground red pepper
        •    3/4 tsp kosher salt, divided
        •    1 cup unsalted chicken stock
        •    2 tbsps chopped fresh parsley
        •    1/4 tsp freshly ground black pepper
        •    3 cups precut peeled butternut squash
        •    1 cup chopped peeled Granny Smith apple
        •    1 (1-pound) pork tenderloin, trimmed and cut into 12 thin medallions

    Method

    1. Place squash and cran­berries in a microwave-safe dish. Add water to a depth of 1/4 inch; cover with plastic wrap. Microwave at HIGH 7 minutes; drain.

    2. While squash cooks, heat a nonstick skillet over medium-high heat. Sprinkle pork with 1/2 teaspoon salt and black pepper. Place flour in a shallow dish; dredge pork in flour. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add half of pork; cook 2 minutes per side. Transfer cooked pork to a platter. Repeat with remaining oil and pork.

    3. Add chicken stock to pan; cook until liquid is reduced by half, stirring occasionally.

    4. Melt butter in a skillet over medium-high heat. Add onion, apple, sugar, and red pepper to pan, and toss to coat; sauté 4 minutes. Add squash, cranberries, and remaining 1/4 teaspoon salt; toss and remove from heat. Pour pan sauce over pork, and serve with squash mixture; garnish with chopped parsley.



    This great family recipe is thanks to My Recipes Recipes at https://www.myrecipes.com/recipe/pork-cutlets-butternut-squash

    Blackened Barramundi with Mango-Avocado Salsa

    We’re in love with this flavor combination: blackened barramundi and mango-avocado. It’s perfect for a fun summer potluck with your besties.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 8 minutes
        •    Yield: Serves 8


    Ingredients

    For the fish:

        •    1 tbsp vegetable or olive oil
        •    Blackening seasoning to coat
        •    1 (12-oz) Australis Barramundi fillets, defrosted


    For the Mango-Avocado Salsa:

        •    Juice of ½ lime
        •    1 mango, diced
        •    1 avocado, diced
        •    1 red bell pepper, diced
        •    1/2 small red onion, diced
        •    Rice, for serving (Optional)
        •    1/4 cup cilantro leaves
, chopped
        •    1-2 jalapeno or serrano chile, seeded and diced

    Method

    1. Combine salsa ingredients in a bowl. Toss with lime juice and salt. Set aside.
    2. Pat barramundi fillets dry with paper towels. Sprinkle both sides of fillets with your preferred blackening seasoning to evenly coat. Shake off any excess.
    3. Heat oil in a skillet over medium heat. When hot, add the fillets and cook 2 minutes until blackened. Flip and cook another 2 minutes. Cook in batches as needed.
    4. Remove from heat and rest.
    5. Serve fish topped with mango salsa.
    6. Serve with steamed rice, quinoa or tortillas (as tacos!), if desired.



    This great family recipe is thanks to The Better Fish Recipes at https://www.thebetterfish.com/recipe/blackened-barramundi-with-mango-avocado-salsa/