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    Pan-seared Scallops with Asparagus and Pancetta

    Prep Time

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

    Ingredients

        •    olive oil
        •    1/2 tsp salt
        •    1/4 tsp salt
        •    1 tbsp butter
        •    1 tsp olive oil
        •    12 sea scallops
        •    2 tbsps dry vermouth
        •    2 tbsps chopped chives
        •    12 medium asparagus spears
        •    1/4 tsp freshly ground pepper
        •    2 tbsps shaved Parmesan cheese
        •    3/4 cup freshly squeezed orange juice
        •    2/3 cup diced uncooked pancetta or centre-cut bacon (about 3 1/2 ounces)

    Method

    1. Cut off each asparagus tip into 2 1/2-inch-long pieces. (Reserve stalks for other uses.) Toss asparagus with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in an 8-inch square baking pan. Bake at 475° for 6 minutes. Remove from pan, and set aside.

    2. Cook pancetta or bacon in a large skillet until crisp. Remove from skillet, and drain on paper towels. Measure drippings, and add olive oil to measure 2 tablespoons.

    3. Sprinkle both sides of scallops with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat reserved 2 tablespoons drippings and oil in skillet over medium-high heat until hot; add scallops. Cook scallops 5 minutes, turning once, until browned on both sides. (Cook in batches if scallops don't fit in the skillet without touching.) Set aside and keep warm.

    4. Heat skillet over medium-high heat until hot. Add orange juice and vermouth to skillet. Cook, stirring constantly, until mixture is reduced to 1/2 cup. Remove from heat, and whisk in butter.

    5. Place 3 scallops on each serving plate, forming a triangle in center of plate. Arrange 3 asparagus spears, tip end up, against the scallops. Drizzle with sauce, and sprinkle with reserved pancetta, chives, and Parmesan.



    This great family recipe is thanks to Coastal Living Recipes at https://www.coastalliving.com/syndication/pan-seared-scallops-with-asparagus-pancetta

    Ten-Minute Prawn Tacos

    Fill tortillas with punchy stir-fried prawns and a chopped tomato and coriander salad to make the speediest midweek tacos.

    Prep Time

        •    Prep and cook time: 10 minutes
        •    Yield: Serves 2

    Ingredients

        •    3 tsps olive oil
        •    1/2 tsp ground cumin
        •    300g raw king prawns
        •    soured cream to serve
        •    5 spring onions, chopped
        •    1 red chilli, finely chopped
        •    1/4 tsp hot smoked paprika
        •    4 small tortillas, warned or griddled
        •    1/2 a small bunch coriander, chopped
        •    1/2 a 400g tin black beans, rinsed and drained

    Method

    1. Put the beans, spring onions, tomatoes, chilli and coriander in a bowl with lots of seasoning and 1 tsp of olive oil. Toss together.
    2. Heat 2 tsp of olive oil in a non-stick frying pan. Stir-fry the prawns for a minute then add the spices and cook for another 2-3 minutes or until the prawns are cooked through. Pile the bean mix onto tortillas, and top with the prawns and soured cream to serve.



    This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/quick-and-easy/ten-minute-prawn-tacos/

    Crisp Octopus with Saffron and Green Apple Aioli

    Crispy rings of octopus with creamy, tangy aioli - this is exactly the type of snack summer calls for!

    Prep Time

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


    Ingredients

        •    olive oil, to deep-fry
        •    300g cleaned octpus
        •    well-seasoned plain flour, to coat


    Saffron and green apple aioli:

        •    1 tbsp lemon juice
        •    1/3 cup (100g) aioli
        •    small pinch saffron threads
        •    1/2 crisp green apple, cored but not peeled, very finely chopped


    Method

    1. For the saffron and green apple aioli, place saffron and lemon juice in a small pan and allow to just come to the boil. Quickly remove from heat and stand for 10 minutes, swirling occasionally, or until saffron has coloured the liquid a dark, golden colour and mixture has cooled. Stir in aioli and apple, then transfer to a serving bowl and set aside.

    2. Rinse the squid under cold water and pat dry with paper towel. Cut the tubes along one side and open them out.

    3. With a sharp knife, lightly score the inside surface with crisscross lines - don't cut too deeply, just enough to mark the flesh. Slice into 4cm squares. If using tentacles too, cut into small pieces.

    4. Fill a deep-fryer or large heavy-based saucepan one-third full of oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). Working in two batches, toss the squid with the flour until lightly coated, shaking off any excess, then deep-fry for 1-2 minutes or until lightly golden. Drain well on crumpled paper towels, season well and serve immediately with the aioli.



    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/crisp-squid-saffron-green-apple-allioli/c9ffe207-aaf3-4913-b804-784ccb4cd340?

    Honey Garlic Glazed Salmon

    Prep Time

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

    Ingredients

        •    kosher salt
        •    1/3 cup honey
        •    1/4 cup soy sauce
        •    2 tbsps lemon juice
        •    3 cloves garlic, minced
        •    1 tsp red pepper flakes
        •    1 lemon, sliced into rounds
        •    freshly ground black pepper
        •    3 tbsps extra virgin olive oil, divided
        •    4 6-oz salmon fillets, patted dry with a paper towel

    Method

    1. In a medium bowl, whisk together honey, soy sauce, lemon juice and red pepper flakes.
    2. In a large skillet over medium-high heat, heat two tablespoons oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over and add remaining tablespoon of oil.
    3. Add garlic to the skillet and cook until fragrant, 1 minute. Add the honey mixture and sliced lemons and cook until sauce is reduced by about 1/3. Baste salmon with the sauce.
    4. Garnish with sliced lemon and serve.



    This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/recipes/a55762/honey-garlic-glazed-salmon-recipe/

    Snappy Chicken Wings

    Prep Time

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

    Ingredients

        •    2 pounds chicken wings
        •    2/3 cup cayenne pepper sauce
        •    1 1/2 tsps ground cayenne pepper
        •    1/2 cup wish-bone chunky blue cheese dressing

    Method

    1. Preheat oven to 425°
    2. Cut tips off wings; cut wings in half at joint. Combine cayenne pepper sauce, Spread and ground cayenne pepper in bowl. Stir in wings until coated.
    3. Arrange wings in roasting pan or bottom of broiler pan, without the rack. Bake 1 hour or until wings are thoroughly cooked and crisp. Serve with Wish-Bone® Chunky Blue Cheese Dressing.



    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Snappy-chicken-wings-299505#recipeDirections