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

    Recipes — sauce

    Barbequed Huon Salmon with Chilli Paste, Orange Sauce and Summer Tomato Salad

    The chilli paste and orange sauce in this dish go hand-in-hand with our salmon to create a simple showstopper. Beautiful for outdoor entertaining and just plain delicious.

    Prep Time

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


        •    1 tsp salt flakes
        •    2 cups orange juice
        •    2 tbsps micro cress
        •    4 tbsps mirin seasoning
        •    1 tbsp extra virgin olive oil
        •    4 cardamom pods (bruised)
        •    2 tbsps unsalted butter (cubed)
        •    2 cups assorted baby tomatoes
        •    1 whole buffalo mozzarella (torn)
        •    1/2 cup pearl couscous (cooked)
        •    12 viola and sage flowers (optional)
        •    1 tbsp (40g) chilli paste in soya bean oil
        •    4 x 150g fresh Huon salmon portions (skin on)


    1. Combine in a small saucepan, the orange juice and cardamom pods. Bring to a boil and reduce to half a cup. Keep warm and whisk in the cubes of cold butter, set aside in a warm place until needed.
    2. Whisk together the chilli paste, mirin, olive oil and all but a pinch of salt. Coat the salmon portions with the mix and grill on a pre-heated bbq plate for 2 minutes. Turn over and grill for a further 3 minutes, keeping the centre moist and glossy.
    3. Smear the plate with two tablespoons of the sauce, top with a salmon portion and finish with the tomatoes, mozzarella, flowers (if available), cress and a scattering of salt flakes.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/barbequed-huon-salmon-chilli-paste-orange-sauce-summer-tomato-salad/

    Charred Octopus with Beetroot Tzatziki

    Prep Time

        •    Prep and cook time: 2 hours
        •    Yield: Serves 4


        •    1 garlic clove, peeled
        •    1kg octopus tentacles
        •    1/2 cup (125ml) white wine
        •    1 cup (250ml) white wine vinegar
        •    Bull's blood and small mint leaves, to serve
        •    juice of 1 lemon, plus lemon wedges to serve
        •    2 tbsps extra virgin olive oil, plus extra to serve

    Beetroot Tzatziki:

        •    1 garlic clove, crushed
        •    1 Lebanese cucumber, grated
        •    400g cooked beetroot, grated
        •    1/4 cup mint leaves, thinly sliced
        •    1/4 cup (60ml) extra virgin olive oil
        •    Finely grated zest and juice of 1 lemon
        •    11/2 cups (420g) thick Greek style yogurt


    1. Place vinegar, wine, lemon juice, garlic, 1 tbs salt and 1.5L (6 cups) water in a large saucepan over high heat. Bring to the boil, then reduce heat to low. Add octopus, ensuring it is completely submerged, and cook for 11/2 hours or until tender. Set aside to cool completely in poaching liquid. (This can be done up to 2 days in advance and chilled until ready to use.)
    2. For the tzatziki, combine cucumber and 1 tsp salt in a bowl. Set aside for 10 minutes, then squeeze to remove excess liquid. Add remaining ingredients, then stir to combine and season.
    3. Preheat a barbecue or chargrill pan to high heat. Drain octopus, then toss in oil and season. Cook for 3 minutes each side or until golden and slightly crisp. Cool slightly, then slice into 3-4cm pieces.
    4. Spread tzatziki over a platter and top with octopus and bull’s blood and mint leaves. Drizzle over extra oil and serve immediately with extra lemon wedges.

    This great family recipe is thanks to EatSmarter Recipes at https://www.delicious.com.au/recipes/matt-morans-charred-octopus-beetroot-tzatziki/c68ac020-95f0-4525-8761-e5580032a099

    Jerk Pork Tenderloin with Chayote Black Beans

    Prep Time

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


    For the Jerk pork tenderloin:

        •    4 cloves
        •    1 tsp salt
        •    1 tsp cinnamon
        •    1 pinch nutmeg
        •    1 tbsp soy sauce
        •    1 tbsp brown sugar
        •    1 tsp whole allspice
        •    1 tsp coriander seed
        •    2 tbsps vegetable oil
        •    1/4 cup chopped thyme
        •    1 scotch bonnet (optional)
        •    1 tbsp whole black peppercorns
        •    4 clove garlic, peeled and cut in half
        •    2 1 lb(s) pork tenderloin, cleaned of sinew
        •    4 scallions, trimmed and cut into four pieces
        •    1 3 inch piece of ginger, peeled and cut into large chucks

    For the Chayote black beans:

        •    1 bay leaf
        •    1 tbsp butter
        •    1 chayote, diced
        •    salt and pepper to taste
        •    1 clove garlic, finely chopped
        •    1 can black beans, drained and rinsed

    For the Pineapple salsa:

        •    pinch of salt
        •    1 tbsp sugar
        •    zest of 1 lime
        •    juice of 1 lime
        •    1/2 pineapple, diced
        •    2 tbsps chopped cilantro
        •    1 jalapeno, seeded and finely diced
        •    1/2 red onion, finely diced, soaked in cold water for 10 minutes and drained

    For the Fried plantains:

        •    1 cup vegetable oil
        •    2 ripe plaintains, peeled and sliced


    For the Jerk pork tenderloin:

    1. In a spice grinder, mix black peppercorns, allspice, coriander seeds, and cloves until finely ground.

    2. In a food processor mix olive oil, ginger, scallions, garlic, and thyme, scotch bonnet pepper, brown sugar, soy sauce, cinnamon, salt and nutmeg. Add spice mixture and blend until mixture resembles a thick paste.

    3. Rub pork with jerk paste, making to sure to cover completely. Let marinate 1-2 hours at room temperature, or refrigerate overnight.

    4. Preheat outdoor grill and lightly oil. Season pork with salt.

    5. Grill pork tenderloin on open BBQ, rotating frequently until lightly charred and cooked through, 15-20 minutes. Let rest 5 minutes before slicing.

    For the Chayote black beans:

    1. In a medium skillet, melt butter over medium heat. Add garlic and sauté gently.

    2. Add chayote and bay leaf and cook slowly, over medium heat 5-8 minutes, or until slightly softened.

    3. Add black beans and mix to combine. Season with salt and pepper.

    For the Pineapple Salsa:
    In a large bowl, toss together all ingredients. Season to taste with salt.

    For the Fried plantains:

    1. In a large skillet, heat oil over medium high heat.

    2. Place sliced plantains in oil and fry for 2-3 minutes per side or until lightly browned.

    3. Drain on paper towel.

    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/recipe/jerk-pork-tenderloin-with-chayote-black-beans-pineapple-salsa-and-fried-plantains/9160/

    Chargrilled Octopus with Artichoke Romesco

    This recipe teaches you how to cook octopus to perfection.

    Prep Time

        •    Prep and cook time: 1 hour & 50 minutes
        •    Yield: Serves 4


        •    2 bay leaves
        •    1 red chilli, sliced
        •    1 tsp peppercorns
        •    1 tsp dried oregano
        •    2 garlic cloves, crushed
        •    1 bunch rocket, trimmed
        •    1 lemon, chargrilled, to serve
        •    4 (500g each) whole octopus, cleaned
        •    2 tbsps lemon olive oil, plus extra to drizzle

    For the artichoke romesco:

        •    2 tsps sherry vinegar
        •    1 tsp smoked paprika
        •    2 garlic cloves, crushed
        •    2 tbsps extra virgin olive oil
        •    2 vine-ripened tomatoes, halved
        •    2 red capsicums, halved, seeds removed
        •    150g sourdough bread, toasted, torn into pieces
        •    200g marinated artichokes, drained, roughly chopped
        •    1/4 cup (50g) whole blanched almonds, roasted, roughly chopped


    1. Place octopus in a large saucepan and cover with cold water. Add bay leaves, garlic, peppercorns and chilli. Bring to the boil, reduce heat to low and simmer for 1 hour or until octopus is tender. Remove octopus skin and separate the hood from the tentacles then place in a large heatproof bowl. Discard heads. Drizzle with extra lemon oil, season and toss to combine. Set aside until ready to use.

    2. Preheat oven to 220°C. Grease a large oven tray and line with baking paper.

    3. For the romesco, place capsicum and tomato on prepared tray and roast for 45-50 minutes until charred. Transfer to a bowl, cover with plastic wrap and stand for 10 minutes to soften, then peel and discard skin.

    4. Place garlic, almond, sourdough and artichoke in a food processor and whiz, scraping down the sides occasionally, to a paste. Add tomato, capsicum and remaining romesco ingredients and whiz until combined. Season and set aside until ready to serve.

    5. Preheat a large lightly greased chargrill pan to high. Chargrill octopus, turning frequently, for 2-3 minutes until charred. Transfer to a bowl, add lemon olive oil and oregano, and toss to combine. Place romesco on a serving bowl and top with octopus and rocket. Serve with chargrilled lemon.

    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/easy-octopus-recipe/1hs2r068

    Octopus and XO Sauce

    This dish is as impressive as it is delicious.

    Prep Time

        •    Prep and cook time: 1 hour & 15 minutes
        •    Yield: Serves 4


        •    1 tsp salt
        •    2 tbsps raw sugar
        •    1/2 tsp chilli powder
        •    5 garlic cloves, crushed
        •    1/2 tsp native dried pepper
        •    1/3 cup (80ml) vegetable oil
        •    2 cups (500ml) chicken stock
        •    3 long red chillies, thinly sliced
        •    3 brown onions, finely chopped
        •    100g flat pancetta, cut into 5mm pieces
        •    50g dried shrimp (from Asian food shops)
        •    1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
        •    1kg octopus tentacles cleaned, tumbled (tenderised)
        •    finely grated zest & juice of 1 lemon, plus extra wedges to serve
        •    1 bunch sea parsley (from specialty fruit and veg shops, or flat leaf parsley, leaves picked)


    1. To make the XO sauce, soak shrimp in boiling water for 20 minutes. Heat the vegetable oil in a large saucepan over high heat. Add the onion, garlic and chilli and cook, stirring, for 5-6 minutes or until onion begins to colour. Add shrimp and pancetta and cook, stirring, for 3-4 minutes or until pancetta begins to brown. Stir in spices then stock, sugar and salt. Bring to the boil, reduce heat to low and simmer for 40-45 minutes, until thickened.

    2. Meanwhile, preheat a lightly greased large chargrill or barbecue to high. Cut the octopus tentacles into singular pieces and place in a large bowl with olive oil. Season to taste and chargrill in batches, turning frequently, for 6-8 minutes or until cooked and charred all over. Place octopus in a large, clean bowl with lemon juice and three-quarters of the sea parsley. Drizzle with some more olive oil, season to taste and toss to combine.

    3. Place octopus in a large serving bowl and spoon over XO sauce. Scatter with remaining sea parsley and serve with extra lemon wedges alongside.

    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/cook-octopus-tentacle/czam6wdm