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    Roast Chicken for Two

    Prep Time

        •    Prep and cook time: 1 hour & 50 minutes
        •    Yield: Serves 2


        •    1 pear
        •    olive oil
        •    1 orange
        •    1/2 an onion
        •    2 cloves of garlic
        •    1 splash of brandy
        •    1 sprig of fresh sage
        •    1 large knob of butter
        •    a few sprigs of fresh thyme
        •    1 handful of dried cranberries
        •    150g free-range chicken livers
        •    1 handful of vac-packed chestnuts
        •    1 x 1.6 kg whole free-range chicken
        •    6 rashers of higher-welfare unsmoked streaky bason


    1. Peel, core and chop the pear, peel and finely chop the onion, then peel the garlic. Trim the chicken livers, removing any stringy bits.
    2. Heat a frying pan on a medium heat, add a splash of oil and gently fry the pear, onion, garlic, chestnuts and sage leaves for 15 minutes, or until softened.
    3. Add the butter, move the veg to one side, then add the livers. Season well and cook for a minute or so, then add the brandy and stir.
    4. Cook on high for no more than 4 minutes, so the livers are still blushing inside; you’ll see them plump up. Overcooked, they’re tough, and we want them silky smooth.
    5. Tip it all into a food processor and pulse till creamy, but with some texture. Stir in the cranberries, then spread out on a plate and pop in the fridge to cool for a few minutes.
    6. Preheat your oven to full whack.
    7. Gently push your fingers between the skin and chicken breast meat to create a pocket. Push the stuffing into it, pull back the skin and secure with a couple of cocktail sticks. Drizzle with oil and season well, rubbing it all over the meat.
    8. Slice the orange into 6 wedges, then fit as many into the chicken’s cavity as you can – leave enough room for air to circulate – then transfer it to a roasting tray.
    9. Place the bird in the oven, then turn down the heat to 190ºC/375ºF/gas 5. Cook for 1 hour 20 minutes in total, or until cooked, basting the chicken and covering the breast with bacon halfway through.
    10. When done, transfer to a board to rest before carving. Sprinkle with thyme leaves and serve with lovely roast veggies.

    This great family recipe is thanks to Jamie OliverRecipes at https://www.jamieoliver.com/recipes/chicken-recipes/roast-chicken-for-two/

    Roast Beef Tenderloin with Red Wine Sauce

    This beef tenderloin with a rich red wine sauce is a true show-stopper. Perfect for a special occasion!

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 1 hour & 20 minutes
        •    Yield: Serves 4-6


    For the sauce:

        •    1 tsp sugar
        •    3 cups beef broth
        •    1/4 tsp kosher salt
        •    1-1/4 cups red wine
        •    6 fresh thyme sprigs
        •    2 tbsps all-purpose flour
        •    1/8 tsp ground black pepper
        •    8 tbsps unsalted butter, divided
        •    3/4 cup finely chopped shallots, from 2-3 large shallots

    For the beef:

        •    1/4 cup beef broth
        •    2 tbsps vegetable oil
        •    kosher salt (1/2 tsp per pound of beef)
        •    1 (2 - 3 lb) center-cut beef tenderloin roast
        •    freshly ground black pepper (1/4 tsp per pound of beef)


    For the sauce:

    1. Melt 5 tablespoonsof the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.

    2. While the liquid is reducing, place the remaining 3 tablespoonsof butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.

    3. Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)

    For the tenderloin:

    1. Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.

    2. Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until a thermometer inserted into the center of the meat registers 120°F-125°for medium rare, about 15 minutes, or until done to your liking (115°F-120°Ffor rare, 130°F-135°Ffor medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.

    3. Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.

    4. Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the 1/4 cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.

    5. Carve the tenderloin into 1/3-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

    This great family recipe is thanks to Once-Upon-A-ChefRecipes at https://www.onceuponachef.com/recipes/roast-beef-tenderloin-wine-sauce.html

    Baked Salmon in Foil

    Easy Baked Salmon in Foil with Garlic, Lemon, and Herbs. One of the best simple, healthy recipes. Turns out perfectly every time!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 6


        •    1 tsp kosher salt
        •    2 tbsps extra virgin olive oil
        •    1/4 tsp ground black pepper
        •    2 pounds side of salmon boneless
        •    5 sprigs fresh rosemary or fresh herbs
        •    4 cloves garlic - peeled and roughly chopped
        •    2 small lemons - divided, plus extra for serving or desired
        •    Additional chopped fresh herbs - such as basil, thyme, parsley, dill or green onion (Optional)


    1. Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while you prepare the other ingredients. Heat oven to 375 degrees F. Line a large baking dish or rimmed baking sheet with a large piece of aluminum foil.
    2. Lightly coat the foil with baking spay, then arrange 2 sprigs of the rosemary down the middle. Cut one of the lemons into thin slices and arrange half the slices down the middle with the rosemary. Place the salmon on top.
    3. Drizzle the salmon with the olive oil and sprinkle with the salt and pepper. Rub to coat, then scatter the garlic cloves over the top. Lay the remaining rosemary and lemon slices on top of the salmon. Juice the second lemon, then pour the juice over the top.
    4. Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
    5. Bake the salmon for 15-20 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
    6. Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes, until the top of the salmon and the garlic are slightly golden and the fish is cooked through. Watch the salmon closely as it broils to make sure it doesn’t overcook and the garlic does not burn. Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long—salmon can progress from "not done" to "over done" very quickly. As soon as it flakes easily with a fork, it's ready.
    7. To serve, cut the salmon into portions. Sprinkle with additional fresh herbs or top with an extra squeeze of lemon as desired.

    This great family recipe is thanks to well platedRecipes at https://www.wellplated.com/baked-salmon-in-foil/

    The Perfect Big Breakfast Hash Brown

    Easy hash browns to serve with Huon Smoked Salmon for lazy weekend breakfast. Serve with your favourite big brekkie sides like fried eggs, fried tomatoes and mushrooms and baby spinach.

    Prep Time

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


        •    1 tsp salt
        •    1/4 cup olive oil
        •    4 medium potatoes, scrubbed
        •    200g Premium Huon Cold Smoked Salmon


    1. Grate the potatoes on a large-holed cheese grater. In a fine-mesh sieve, rinse the grated potato until the water runs clear.
    2. Drain the potatoes, then place them potato on a clean tea towel. Twist the towel to remove as much moisture from the potatoes as possible.
    3. Spread the grated potato onto a tray and sprinkle with the salt.
    4. In a large frypan, warm the oil over medium heat until shimmering. Spread the potatoes over the frypan in an even layer and allow a few gaps to help cook the potato. Let them cook undisturbed for 2 minutes.
      Stir again, and cook for another 2 minutes.
    5. When the potatoes start to colour, push them together to create your hash browns and press them down. Continue to cook for about 4 to 8 minutes or until the potatoes are golden brown and crispy.
    6. Transfer the hash browns onto paper towel and let them drain for a minute.
      Season to taste with additional salt and serve hot.
    7. Serve with Huon Smoked Salmon and your choice of sides. We recommend fried eggs, tomatoes, mushroom and spinach.

    This great family recipe is thanks to Huon AquaRecipes at https://www.huonaqua.com.au/recipes/the-perfect-big-breakfast-hash-brown/

    Garlic Dijon Chicken and Brussels Sprouts

    Winner winner chicken dinner! Baked Chicken thighs with a flavorful garlic, lemon and dijon marinade with brussel sprouts that baste in the scrumptious pan drippings. We just love this easy sheet pan chicken and brussels sprouts recipe!

    These Baked Chicken thighs with a zesty and flavorful garlic, lemon and dijon marinade roast together with brussels sprouts that baste in the scrumptious pan drippings. For best results, marinate 6 hours or overnight.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 28 minutes
        •    Yield: Serves 6


    For the chicken marinade:

        •    1/2 tbsp salt
        •    2 tbsps olive oil
        •    1 tbsp dijon mustard
        •    1/4 tsp black pepper
        •    2 tbsps lemon juice from 1 lemon
        •    2 garlic cloves pressed or minced
        •    2 tbsps parsley finely chopped, plus more to garnish

    For chicken and brussels sprouts:

        •    2 tsps olive oil
        •    1/2 tsp sea salt
        •    1/8 tsp black pepper
        •    8 chicken thighs preferably skin-on, bonesless
        •    1 1/2 lbs brussels sprouts trimmed and halved


    1. In a small bowl, add the ingredients for the chicken marinade and stir stir to combine. Place chicken thighs into a mixing bowl or in a large ziploc bag, add the marinade and stir to combine. Marinate at least 6 hours or preferably overnight.
    2. Trim and halve the brussels sprouts (see instruction below). Place them on a parchment or silpat lined baking sheet and sprinkle with 1/2 tsp salt, 1/4 tsp pepper and 2 tsp olive oil. Toss to combine then scoot the sprouts to edges of the pan, keeping them in a single layer.
    3. Place marinated thighs, skin-side-up, in the center of the pan about 1/2" apart. Bake uncovered at 400˚F for 25 minutes (30 minutes for bone-in chicken). For crispier skin, broil on high heat for 2-4 minutes or until skins have browned.

    This great family recipe is thanks to Natasha's KitchenRecipes at https://natashaskitchen.com/garlic-dijon-chicken-and-brussels-sprouts-recipe/