• 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 stir

    Blog Menu

    Linguine with Samphire and Prawns

    The best recipe for samphire. This easy dish is made with linguine and pairs the sea vegetable samphire with king prawns in a super-quick pasta sauce.

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 2


    Ingredients

        •    200g linguine
        •    1 lemon zested
        •    2 tbsps crème fraîche
        •    150g samphire, trimmed and blanched
        •    150g peeled cooked tigar or king prawns


    Method: Cook the pasta and drain leaving a little water clinging to it. Tip it back into a pan and stir in the prawns, samphire, lemon zest and crème fraîche until everything is heated through. Season well with pepper (taste the samphire before adding any salt) and squeeze over some lemon juice.



    This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/fish-and-seafood/linguine-with-samphire-and-prawns/

    Saucy Sausage Pasta

    Tomato, onion and garlic pasta sauce with sausage chunks for a bit of substance - brilliant for students.

    Prep Time

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

    Ingredients

        •    1 tbsp olive oil
        •    1 tsp chilli powder
        •    1 large onion, chopped
        •    2 garlic cloves, crushed
        •    400g can chopped tomatoes
        •    300g short pasta such as fusilli or farfalle
        •    packet of 8 pork sausages, cut into chunky pieces

    Method

    1. Put a large pan of water on to boil.

    2. Heat 1 tbsp olive oil in a large frying pan and fry chunky pieces of 8 pork sausages on a fairly high heat until they are golden brown all over.

    3. Now turn the heat down and add 1 large chopped onion and 2 crushed garlic cloves, cooking them until they have softened.

    4. Stir in 1 tsp chilli powder and 400g chopped tomatoes with the sausages, bring the sauce to the boil then turn the heat down and let it bubble for about 10 minutes while you cook the pasta.

    5. Drop 300g pasta into the pan of boiling water and cook according to the pack instructions.

    6. Drain the pasta, then tip it into the frying pan with the sausage sauce, mixing well to coat. Dish up immediately with crusty bread.




    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/saucy-sausage-pasta-0

    Sausage Calzones

    Prep Time

        •    Prep and cook time: 1 hour & 25 minutes
        •    Yield: Serves 8

    Ingredients

        •    1 tsp water
        •    1 tsp kosher salt
        •    1/2 tsp black pepper
        •    2 garlic cloves, minced
        •    1 tbsp chopped fresh basil
        •    2 large eggs, lightly beaten
        •    2 tsps chopped fresh oregano
        •    2 fresh deli pizza dough pieces
        •    3 tbsps extra-virgin olive oil, divided
        •    1 tbsp chopped fresh flat-leaf parsley
        •    2 pounds ground sweet pork sausage
        •    Favorite jarred marinara sauce, for dipping
        •    1 can whole San Marzano tomatoes, drained
        •    16 ounces pre-shredded low-moisture part-skim mozzarella

    Method

    1. Place 2 large rimmed baking sheets (at least 17 x 11 inches) in oven. Preheat oven to 450°F, leaving pans in oven as it preheats.Place pizza dough pieces on a lightly floured surface, and cover each with plastic wrap. Let stand 20 minutes.

    2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high. Add sausage, and cook, stirring often, until browned and crumbled, about 10 minutes.

    3. Stir in tomatoes, crushing with a wooden spoon. Add garlic, basil, parsley, oregano, salt, and pepper, and bring to boil over medium-high. Reduce heat to medium, and simmer 10 minutes. Remove from heat.

    4. Cut each pizza dough piece into 4 equal portions. Roll each portion to a 8-inch circle on a lightly floured surface. Transfer 4 of the dough circles to a large piece of parchment paper. Transfer remaining 4 dough circles to another large piece of parchment paper.

    5. Spread 3/4 cup of sausage mixture over half of each dough circle. Top each with 1/2 cup shredded mozzarella. Whisk together egg and water; brush a small amount of egg mixture around edges of each dough circle. Fold dough over filling, pressing and crimping edges to seal.

    6. Carefully slide 1 parchment paper piece with unbaked calzones onto a hot baking sheet; repeat with remaining unbaked calzones and hot baking sheet. Brush tops of calzones with remaining 2 tablespoons oil. Bake in preheated oven until dough is golden brown and crisp, 18 to 20 minutes, switching pans top rack to bottom rack halfway through baking. Let stand 5 minutes before serving. Serve with marinara sauce on the side.



    This great family recipe is thanks to My Recipes Recipes at https://www.myrecipes.com/recipe/sausage-calzones

    How to Make the Best Steamed Clams

    Small, sweet clams are cooked in a garlicky white wine and cream sauce to create the best sauce for sourdough bread dipping.

    Prep Time

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


    Ingredients

        •    juice of 1/2 lemon
        •    1/4 cup minced garlic
        •    1 1/2 cups white wine
        •    3 tbsps butter divided
        •    chopped parsley for garnish
        •    1/4 cup chopped green onion
        •    1/2 cup cream or half and half
        •    2 pounds small clams or cockles
        •    2 chicken bouillon cubes with 1 1/2 cups water or 1 1/2 cups chicken broth


    Method:
    In a large sauté pan over medium heat, melt 2 tablespoons of butter. Add the garlic and green onion and cook for 3-5 minutes or until softened, stirring occasionally. Add the cockles and cook for another 5 minutes. Add the white wine and bouillon cubes with water or the chicken broth. Bring to a boil then reduce to a rolling simmer and cook until the clams open up, stirring occasionally. Remove from the heat and stir in the lemon juice. Add the remaining tablespoon of butter and the cream and stir. Garnish with parsley and serve immediately. Serve with sourdough bread.



    This great family recipe is thanks to Foodie Crush Recipes at https://www.foodiecrush.com/how-to-make-steamed-clams/

    Buttery Garlic Steamed Clams

    Just 15 minutes is all you need for these steamed clams in a velvety, buttery garlic wine sauce!

    Prep Time

        •    Prep time: 3 minutes
        •    Cook time: 12 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 tbsp lemon juice
        •    1/3 cup chopped fresh Italian parsley
        •    5 tbsps Finlandia unsalted butter, divided
        •    Wedges from 1 lemon for garnish, if desired
        •    3 dozen little neck clams, rinsed and scrubbed

    Method

    1. In a large skillet (that has a lid), melt 2-1/2 tablespoons of the butter over medium heat. Add garlic and cook, stirring constantly, until fragrant (about 30 seconds).
    2. Add wine and lemon juice. Bring to a boil.
    3. Add clams and remaining butter. Cover and steam until clams have opened (about 7-8 minutes). Occasionally shake skillet while steaming.
    4. Discard any clams that do not open. Sprinkle evenly with parsley and garnish with lemon wedges, if desired. Serve with a french baguette or over a bed of cooked pasta.



    This great family recipe is thanks to The Blond Cook Recipes at https://theblondcook.com/buttery-garlic-steamed-clams/