Panko Crusted Salmon

Panko Crusted Salmon

An easy, elegant dinner meal with a crunchy crust.
 
Total Time: 25 minutes
Prep: –
Cook: –
Ingredients Serves 4
Panko Crusted Salmon
Salmon fillets with skin
4
Panko
2/3 cup
Minced fresh parsley
2 tbsp
Grated lemon zest
1 tsp
Olive oil
2 tbsp
Dijon mustard
2 tbsp
Vegetable oil
2 tbsp
Salt and pepper
To taste
Lemon wedges
4
Method
Panko Crusted Salmon

Step 01

Preheat oven to 200°C.
Step 02
In a bowl, mix panko, parsley, lemon zest, ½ teaspoon salt and ½ teaspoon pepper. Drizzle olive oil and stir until the crumbs are evenly coated. Set aside.
Step 03
Place salmon fillets skin side down. Generously brush the top of fillets with mustard and sprinkle with salt and pepper. Coat each salmon fillet with panko.
Step 04
Heat vegetable oil over medium heat, on a cast iron skillet or oven proof pan. Adding salmon fillets skin side down, sear for 4 minutes – without the skin turning brown.
Step 05
Transfer pan to hot oven for 5-7 minutes until salmon is cooked and panko is browned.
Step 06
Remove from oven and cover with aluminium foil, allowing it to rest for 5-10 minutes.
Step 07
Serve with lemon wedges.

Serve this with a side of glazed baby carrots and mashed potatoes for a balanced meal.

Lamb Rogan Josh

Lamb Rogan Josh

Flavourful, low-calorie curry that’s easy to put together.
 
Total Time: 90 minutes
Prep: –
Cook: –
Ingredients Serves 2
Lamb Rogan Josh
Canola oil
¼ cup
Boneless lamb shoulder, cut into 1-inch pieces
1kg
Kosher salt
To taste
Onions, thinly sliced
2
Minced fresh ginger
2 tbsp
Garlic cloves, minced
2
Madras curry powder
1 tbsp
Turmeric
1 tsp
Cayenne pepper
½ tsp
Bay leaves
2
Tomato puree
One 400g can
Plain whole-milk yoghurt
1 cup
Water
2 cups
Garam masala
1 tsp
Cilantro leaves, for garnish
1 tsp
Method
Lamb Rogan Josh

Step 01

Heat the oil in a large enameled cast-iron casserole.
Step 02
Season the lamb with salt and cook over high heat. Stir occasionally over 12 minutes or until the lamb is browned. Use a slotted spoon to transfer onto a plate.
Step 03
Add the onions to the casserole and cook over moderate heat until lightly browned.
Step 04
Add the ginger, garlic, curry, turmeric, cayenne and bay leaves and cook for 2 minutes.
Step 05
Add the tomato, yoghurt and water; bring to a boil. Season with salt.
Step 06
Return the lamb and any juices to the casserole. Cover partially and simmer over low heat until the lamb is very tender
Step 07
Stir in the garam masala and cook for 5 minutes.
Step 08
Discard the bay leaves, garnish with cilantro.

Serves best with either rice or naan.

Shepherd’s Pie

Shepherd’s Pie

A classic dish that’s great for meals, supper and even as comfort food.
 
Total Time: 90 minutes
Prep: –
Cook: –
Ingredients Serves 4
Shepherd’s Pie
Dripping
25g
Large onion, finely chopped
1
Olive oil
2 tbsp
Minced lamb
500g
Plain flour
1 tbsp
Bay leaves
2
Fresh thyme
2 sprigs
Chopped tomatoes
400g
Worcestershire sauce
2 tsp
Chicken stock
450ml
Salt and freshly ground black pepper
To taste
Potatoes, peeled and cut into halves or quarters
700g
Milk
55ml
Butter
75g
Egg yolk
1
Method
Shepherd’s Pie

Step 01

In a large saucepan, heat the dripping. Add the onion and cook for 5 minutes.
Step 02
Heat a little olive oil in a frying pan and fry the mince lamb and break up any lumps with the back of the spoon. Stirring until browned all over.
Step 03
Stir onions and add the flour to help thicken the juice.
Step 04
Mix well and add the bay leaves, thyme, and stir. Add the chopped tomatoes, Worcestershire sauce, and stock (keep a little aside).
Step 05
Add the cooked mince, then pour the stock mixture into empty mince pan.
Step 06
Pour the remaining stock into the pan containing the sauce mixture. Bring the mixture to a boil, adding a pinch of salt and pepper. Let it simmer for about 45 minutes, stirring regularly.
Step 07
Preheat the oven to 200°C.
Step 08
For the mash, boil potatoes for about 10 minutes until tender. Drain, add the milk, butter and egg yolk, then mash until smooth. Season with salt and pepper.
Step 09
Pour the meat into an oven-proof dish and spread the mash on top, smooth over and mark with a spatula.
Step 10
Bake until the surface is golden-brown

You may use either chicken, beef or lamb stock to your liking.

Italian Stuffed Chicken

Italian Stuffed Chicken

Quick, easy and simple dish for that late night snack.
 
Total Time: 25 minutes
Prep: –
Cook: –
Ingredients Serves 4
Italian Stuffed Chicken
Chopped olives or sundried tomatoes
2 tbsp
Garlic clove, crushed
1
Dried mixed herbs
½ tsp
Full-fat soft cheese
200g
Plump boneless, skinless chicken breasts
4
Ripe tomatoes, sliced
4
Olive oil
3 tbsp
Method
Italian Stuffed Chicken

Step 01

Heat oven to 220°C.
Step 02
Beat the olives or sundried tomatoes, garlic and almost all the herbs into the cheese.
Step 03
Cut a slit along the side of each chicken breast, then use your knife to open it out into a pocket.
Step 04
Stuff each chicken breast with a quarter of the cheese mix, then press to close. Lift onto a greased baking tray.
Step 05
Season the top of the chicken, then place tomato slices over the top of each piece of chicken. Season, then top with the remaining herbs. Drizzle with some olive oil.
Step 06
Roast until the chicken is golden around the edges, and the tomatoes look a little shrivelled.

You may serve this dish with a green salad and crusty bread to mop up the juices.

Rosemary Mackerel

Rosemary Mackerel

A fresh and tasty way to enjoy a fish meal.
 
Total Time: 40 minutes
Prep: –
Cook: –
Ingredients Serves 3
Rosemary Mackerel
Olive oil
2 tbsp
Unsalted butter
2 tbsp
Mackerel fillet
1
Fresh rosemary, chopped finely
1 sprig
Salt & ground black pepper
To taste
Lemon
½
Fresh basil leaves
For garnishing
Olives, pitted
100g
Garlic, chopped finely
1 clove
Olive oil
2-3 tbsp
Method
Rosemary Mackerel

Step 01

Heat pan. Add butter and some oil (so that the butter doesn’t burn).
Step 02
Add mackerel fillet and sprinkle it with rosemary, adding salt and black pepper.
Step 03
Fry for approximately 2 minutes on each side, or till it turns opaque.
Step 04
Squeeze lemon over it, and remove from the pan.
Step 05
Blitz olives, garlic and olive oil for the dressing.
Step 06
Pour dressing over the fillet and garnish with fresh basil leaves.

Serve this alongside a lovely leafy salad for a balanced meal!

Hearty Lamb Stew

Hearty Lamb Stew

Warm your family members’ hearts with this traditional Irish recipe.
 
Total Time:
3 hours 45 mins
Prep: –
Cook: –
Ingredients Serves 4
Hearty Lamb Stew
Celery, sliced
2 sticks
Medium sized onions, chopped
2
Carrot, sliced
2
Rosemary
3 sprigs
Olive oil
2-3 tbsp
Diced stewing lamb, cubed
500g
Plain flour
1 tbsp
Lamb or vegetable stock
500ml
Tomato, chopped
350g
Salt & pepper
To taste
Method
Hearty Lamb Stew

Step 01

Using a stockpot on medium heat, fry all vegetables with olive oil and rosemary for 10 minutes.
Step 02
Add meat and flour.
Step 03
Pour in the stock together with the tomatoes.
Step 04
Keep stirring, and season with salt and pepper.
Step 05
Bring to a boil and put the lid on for a slow simmer, or cook in an oven for two and a half hours.
Step 06
Remove lid for the final half an hour, adding a splash of water if it looks dry.
Step 07
Cook until the meat is tender.

You may also prepare this a day ahead, refrigerate, and heat it up the following day.

Teochew Braised Duck

Teochew Braised Duck

Ring in the festival with a succulent, braised duck!
 
Total Time:
2 hours 20 mins
Prep: –
Cook: –
Ingredients Serves 6
Teochew Braised Duck
Whole duck
1
Hot water
2 ½ litres
Dark soya sauce
300ml
Oil
2 tbsp
Caster sugar
2 tbsp
Rock sugar
1 tbsp
Sweet soya sauce
2 tbsp
Shallots
4
Garlic
12 cloves
Galangal, cut into thick slice
6
Ginger, cut into slices
6
Sichuan lovage herb (optional)
4
Cinnamon sticks
4
Cloves
10
Star anise
4
Cassia seeds
5
Spring onions
3
Salt and pepper
To taste
Method
Teochew Braised Duck

Step 01

Rinse the duck well and pat it dry with a paper towel.
Step 02
In a saucepan, heat oil over medium-high heat and sauté shallots, garlic, galangal, ginger, chuan xiong, and all the spices until fragrant.
Step 03
Mix in caster sugar and rock sugar until caramelised. Turn off the heat and let it cool.
Step 04
Place hot water in a large wok over a medium heat. Submerge the duck in water until fully covered.
Step 05
Add salt, dark soya sauce, sweet soya sauce and spring onions, followed by the sautéed vegetables and spices.
Step 06
Once the broth comes to a boil, cover the wok and let it braise over low heat for about 1 ½ hours.
Step 07
Rotate the duck every 15-20 minutes to ensure even cooking.
Step 08
Turn off the heat and let it rest in the sauce for another 15 minutes before draining it. Leave some to serve.
Step 09
Slice the braised duck into pieces and serve with a side of rice.

You may also include shiitake mushrooms, hard-boiled eggs and tau kwa (firm tofu).

The Most Asian Dish

The Most Asian Dish

Asia, the largest continent in the world – with a total of 48 countries – is a melting pot of race and culture. That being said, there is a common dish found across its cuisine: Rice. Grown in every continent on earth, with the exception of Antarctica, it is the third-highest worldwide production, after sugarcane and maize. So what makes it the ultimate Asian dish?

 

Asia alone both produces and consumes 90% of the world’s rice

 

In 2016, the top 10 rice producing countries were Pakistan at 2.85 million hectares (approximately 2.85 million rugby fields combined), Cambodia (2.90), Philippines (4.50), Burma (6.80), Vietnam (7.66), Thailand (9.65), Bangladesh (12.00), Indonesia (12.16), China (30.35), and finally India at 43.20 million hectares. 

 

Link to ancient Asian folklore

In India, rice is associated to the Hindu God of Wealth, Lakshmi a.k.a Annapurna (provider of a bounty of rice). In Bali, Hindus believe that it was the power of Vishnu that created rice from nothing, while Indra (God of Bad Weather), taught the people to cultivate their own rice; hence, the use of waterlogged soil. In Japan, rice is associated with the sun goddess Amaterasu, who ruled both the sun and heavenly fields of rice. In Thailand, Mae Phosop is considered to be the ‘mother of rice’ deity. She is commonly depicted as a beautiful woman wearing a red dress with extravagant jewellery, holding a sheaf of harvested rice on her right shoulder.

 

Not all rice is made equal

Being the oldest known food still consumed today, years of cross-pollination and genetic modification has resulted in over 40,000 varieties of cultivated rice. The varieties can be narrowed down into three types of rice grain: short, medium and long. Long-grains are dry, firm, and stay fluffy after being separated after cooking (eg: Basmati and Jasmine). Medium-grains produce the most moisture, making them tender and slightly chewy, which is why they’re commonly used in risottos and paellas (eg: Arborio and Valencia). Short-grain rice is only a tiny bit longer than its width. Known for sticking and clumping together, it is commonly used to make sushi.  

 

A celebration of rice

In Asia, inhabitants generously commemorate various ancient festivals dedicated to the agricultural cycle of growing and harvesting food, most notably rice. Here are a few examples:

  1. In Malaysia and Brunei, a World Harvest Festival takes place, featuring members of the Dayak community together with neighbours from Thailand, Indonesia and Philippines.

  2. In Thailand, the Royal Ploughing Ceremony is an ancient royal rite held in Cambodia and Thailand to mark the beginning of the rice-growing season.   

  3. In Japan, a grand ceremony is held in the Sumiyoshi Taisha Shrine for the annual Otaue Rice Planting Festival. The festival has become a popular tourist attraction, thanks to the spectacular dance performances, which are believed to enhance the vitality of the grains.  ​

 

Craving for a bowl of rice? Shop for the ultimate Asian dish in the comfort of your home with Happy Fresh. Have the freshness of Cold Storage delivered to you in no time! You can also explore our exclusive Taste of Asia bundle here.

Why and What You Should Cook at Home This Valentine’s Day

Why and What You Should Cook at Home This Valentine's Day

If a dozen roses, Belgian assorted chocolates and a human-sized teddy bear has your wallet begging you to stop, then maybe it’s time to take a step back and evaluate what you should really be doing on Valentine’s Day.

For those who wish to celebrate their love on February 14th, going out is often a terrible idea. Here is why and what you should cook at home this Valentine’s Day.

 

The Crowd

If you didn’t make your reservation a month or two prior to, then good luck getting a table! As is often said, Mother’s Day is the busiest restaurant day of the year, and Valentine’s is the busiest night. The good news is that there will be a new wave of very different clientele, and that can be exciting. The bad news is some of them might make you want to jam a salad fork into the table.

 

Overly-priced meals

Valentine’s Day is a crucial monetary date for businesses of all sorts, and yes, a restaurant is ultimately a business. Champagne, ravioli, heart-shaped desserts, etc… most of the special menus-for-2 are obnoxiously designed to fit the “romantic” theme of the night. On the other hand,  the price isn’t very lovable. Apart from having an expensive preset menu, a crowded restaurant usually results in staff trying to rush your dining for quick turnover. It would be better to save your money for when the restaurant is at its best.

 

Cooking much better

It’s not even about being able to be in comfortable clothes, or avoiding crowds, cooking at home for your significant other is much more romantic, personal, and it leaves you with extra money for better wine and gifts.  Even if you’ve never cooked, this is the perfect time to try it out – cooking is far more an impressive skill than whipping out a credit card. Get ready to slip on your house clothes and light the candles – here are our picks for a romantic 3-course meal.

 

Appetizer: Smoked Salmon Salad

Quick to make and incredibly refreshing, thanks to the extra zing from the wasabi, this dish makes the perfect prelude to the heartier meal that follows!

Main Course: Chicken Roulade with Spinach

Fresh baby spinach, roasted peppers, feta cheese and a touch of parsley make a fantastic filling for tender chicken roulades. Serve with asparagus for an extra touch of elegance.

Dessert: Chocolate Cheesecake Stuffed Strawberries

Made with fresh strawberries, softened cream cheese and three kinds of chocolate, this is a mouthful treat that will make the both of you swoon. The perfect dessert to end your surf and turf meal!

 

Did we persuade you to stay in? Let us know if you prefer to dine in or out on Valentine’s Day in the comments section below. 

Check out our daily cold storage recipes that combine the freshest ingredients with pantry staples. View all latest deals and promotions from your preferred online supermarket.

Four Ways to Cook Salmon this Chinese New Year

Four Ways to Cook Salmon this Chinese New Year

Delicious, versatile and easy to prepare, salmon carries an endless list of nutritional benefits. Filled with healthy omega-3 fatty acids, protein, and an abundance of vitamins B and E, there is no reason not to opt for this fish dish this Chinese New Year. Scroll below and find out our list of four healthy ways to cook salmon this festive season.

1. Yee sang (Prosperity toss)

A must-have in every household during the lunar new year, yee sang is perhaps the most popular dish to pair salmon slices with. Bring this dish to life with a squeeze of lime juice and sesame oil over the top, and get ready to toss yourself to a year of great prosperity! Make your own yee sang dish here.

2. Smoked salmon porridge

A heartwarming comfort food perfect for the little ones in your family, this porridge dish is an easy way to introduce salmon into your child’s life. Try out this delightful, seven-ingredient recipe here.  

3. Smoked salmon temaki

A healthy roll perfect for any time of day, this temaki recipe serves up to four people, and can easily be dressed up with perilla leaf and caviar for a luxurious zest. Find out more about this dish here.  

4. Smoked salmon salad

A refreshing bite that is low in fat and quick to make, this salmon recipe serves up to two people and carries the zest of wasabi in its dressing! Light, crisp, and zesty, this dish is a perfect balance to the occasion’s hearty dishes. Learn more about this recipe.

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