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    Recipes — side dish

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    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

    Prawn Toasts

    Give a little nod to the finger food of the 60s while giving a more contemporary feel and taste to the classic prawn toast.

    Prep Time

        •    Prep and cook time: 45 minutes
        •    Yield: Serves 16


        •    2 tsps soy sauce
        •    2 eggs, beaten lightly
        •    1/4 cup (35g) cornflour
        •    8 thick slices white bread
        •    vegetable oil, for deep-frying
        •    1/4 cup (60ml) chicken stock
        •    1/4 cup (60ml) sweet chilli sauce
        •    16 uncooked large prawns (750g)
        •    1 green onion (scallion), chopped finely


    1. Shell and devein prawns, leaving tails intact. Cut lengthways along backs of prawns, without separating halves. Toss flattened prawns in medium bowl with combined egg and cornflour; mix well.
    2. Remove and discard crusts from bread; cut each slice in half. Place one prawn, cut-side down, on each piece of bread; gently flatten prawn onto bread. Sprinkle prawns with onion; press on firmly.
    3. Heat oil in large wok; carefully lower toasts, in batches, into hot oil. Deep-fry until browned lightly and cooked through; drain on absorbent paper.
    4. For the dipping sauce, combine sweet chilli sauce, stock and soy in a small bowl.
    5. Serve prawn toasts with dipping sauce.

    This great family recipe is thanks to Women's Weekly Food Recipes at https://www.womensweeklyfood.com.au/recipes/prawn-toasts-12367

    Grilled Baby Octopus and Kipfler Potato Salad

    Everyone will love this Mediterranean-inspired salad.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 1 hour & 10 minutes
        •    Yield: Serves 4


        •    2 bay leaves
        •    1 garlic clove, crushed
        •    watercress sprigs to serve
        •    240g caperberries, drained
        •    ½ tsp chilli flakes (optional)
        •    1kg baby octopus, cleaned
        •    ½ cup (125ml) dry white wine
        •    2 chorizo, sliced 1cm thick on an angle
        •    3 tbsps extra virgin olive oil, plus extra to drizzle

    For the kipfler potato salad:

        •    600g potatoes, scrubbed
        •    2 spring onions, thinly sliced
        •    ½ bunch chives, finely chopped
        •    ¼ cup (60ml) extra virgin olive oil
        •    finely grated zest and juice of 1 lemon


    1. In a large heavy-based pan, combine the octopus, wine, 2 tbs oil, chilli flakes (if using), garlic and bay leaves. Place over medium heat and bring to a simmer. Reduce heat to low, partially cover, and poach for 1 hour or until tender. Allow to cool in cooking liquid.

    2. For kipfler potato salad, place potatoes in a pan of salted water. Bring to a boil over high heat. Reduce heat to medium-low and simmer 25-30 minutes until tender. Drain. Slice on angle 1cm thick. Place into a bowl with half the oil, season and toss to coat.

    3. Heat a barbecue or grill pan over high heat. Grill potato 2 minutes each side or until golden. Return to bowl with remaining oil, spring onion, chive, lemon zest and juice. Turn to coat and set aside.

    4. Drain octopus. Drizzle with 1 tbs olive oil and season. Grill octopus and chorizo for 2-3 minutes each side until slightly charred.

    5. To assemble, place potato salad onto a serving platter, top with octopus, chorizo, caperberries, watercress and drizzle with oil.

    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/grilled-baby-octopus-kipfler-potato-salad/YvwECkNf

      Soy-Glazed Chicken Wings

      For this version of everyone's favorite messy finger food, we ditch the buffalo sauce and bring in Asian flavors. Here, a rich, thick caramel made of honey and soy sauce coats ginger- and mirin-marinated chicken wings. With their perfect balance of sweetness and saltiness, these chicken wings are dangerously addictive.

      Prep Time

          •    Prep time: 15 minutes, plus marinating time
          •    Cook time: 25 minutes
          •    Yield: Serves 4-6


          •    ½ cup honey
          •    1 cup rice flour
          •    2 tbsps sesame oil
          •    canola oil, for frying
          •    1 cup mirin, divided
          •    8 garlic cloves, minced
          •    lime wedges, for serving
          •    1 cup soy sauce, divided
          •    toasted sesame seeds, for garnish
          •    one 4-inch piece ginger, peeled and minced
          •    3 pounds chicken wings, separated at the joint, wings tips removed


      1. In a large bowl, toss together the chicken wings, ¼ cup of the mirin, ¼ cup of the soy sauce, the sesame oil, garlic and ginger. Cover and chill for 1 hour.

      2. In a medium saucepan, combine the remaining ¾ cup of mirin and ¾ cup of soy sauce with the honey, and bring to a boil. Reduce the heat to a simmer and cook until reduced by half, 20 minutes. Set aside and keep warm.

      3. In a 6-quart pot or Dutch oven, heat 2 inches of canola oil over medium heat until a deep-fry thermometer reads 325°. Line a plate with paper towels and set aside. Right before frying, drain the wings and toss with the rice flour, shaking off any excess. Working in batches, fry the wings until golden brown and crisp, 5 to 6 minutes. Transfer the wings to the paper towel-lined plate to drain.

      4. In a large bowl, add the reserved sauce and the wings, and toss to coat. Transfer to a platter and sprinkle with toasted sesame seeds. Serve with lime wedges.

      This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/soy-glazed-asian-chicken-wings-fried-appetizer

      Grilled Octopus with Sweet Lime & Cashew Dipping Sauce

      Serve these succulent little octopuses with the zesty, nutty dipping sauce.

      Prep Time

          •    Prep time: 2 hours
          •    Cook time: 30 minutes
          •    Yield: Serves 4


          •    1 tbsp light olive
          •    1 tbsp fish sauce
          •    lime wedges, to serve
          •    750g cleaned baby octopus
          •    1 stem lemon grass, pale section only, finely chopped

      For the sweet lime & cashew dipping sauce:

          •    2 tsps fish sauce
          •    125ml (1/2 cup) water
          •    2 tbsps fresh lime juice
          •    55g (1/4 cup) caster sugar
          •    1 fresh red birdseye chilli, finely chopped
          •    2 tbsps finely chopped fresh coriander leaves
          •    1/2 lebanese cucumber, halved, deseeded, finely chopped
          •    45g (1/4 cup) whole salted roasted cashews, finely chopped


      1. Combine the octopus, fish sauce, oil and lemon grass in a large glass bowl. Gently toss until well combined. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.

      2. Meanwhile, to make the sweet lime & cashew dipping sauce, combine the sugar and water in a small saucepan and stir over low heat for 2 minutes or until sugar dissolves. Increase heat to mediumhigh and bring to the boil. Reduce heat to medium and simmer, uncovered, for 5 minutes. Remove from heat. Set aside for 15 minutes to cool. Stir in the lime juice, fish sauce, cucumber, cashews, coriander and chilli. Transfer to a serving bowl and set aside until required.

      3. Heat a barbecue or chargrill on high. Add the octopus and cook, turning occasionally, for 4 minutes or until curled, brown and tender. Transfer to a large serving platter. Serve immediately with dipping sauce and lime wedges.

      This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/grilled-octopus-sweet-lime-cashew-dipping-sauce/07dd7fa5-5540-4e3c-a25d-6da4a5dc092e