Recipes

INGREDIENTS 1 Whole USA Peking Duck 2 cloves garlic 3 slices ginger ½ cup hoisin sauce ½ cup soy sauce 2 tbsp soy sauce, dark 3 pieces anise 3 pieces cloves ⅛ tsp five spices 1 cup water INSTRUCTIONS In a mixing bowl, mix all the ingredients to make the marinade sauce. Slice garlic and ginger and add together with cloves, star anise and five spices. Mix well. Wash and clean the USA Peking Duck very well, removing all guts and organs. Place the whole duck into the marinade sauce for few hours; preferably overnight. Flip to the other side after a few hours. Preheat the oven at 375F.  Wrap the...

INGREDIENTS 1 New Zealand Lamb Frenched Rack Cap Off , well-trimmed 4 tbsp chopped parsley 1 tsp chopped thyme 75g breadcrumbs Knob of butter, melted 1 tbsp good quality mustard Salt and pepper as per taste   INSTRUCTIONS Preheat oven to 200°C. Season the lamb with salt and pepper. Place in the preheated oven for 10 minutes. Meanwhile, create the topping by combining the herbs, breadcrumbs, seasoning, and butter. Mix well. After 10 mins, remove the lamb from the oven. Spread the mustard over the top of the lamb.  Spoon on the herb and breadcrumb mixture and press well onto...

INGREDIENTS 5-6kgs Butterball Premium Young Turkey( fresh or frozen and fully thawed) ¾ cup unsalted butter, softened 2 tsp lemon zest 1 tbsp fresh thyme leaves 1 tbsp chopped fresh rosemary Kosher salt and freshly ground black pepper 1 medium yellow onion, cut into quarters 8 garlic cloves, smashed ½ bunch chopped fresh parsley   INSTRUCTIONS Let the turkey rest at room temperature for 1 hour. Transfer to oven rack 1 level below center and preheat oven to 350 degrees near end of resting. Pat the outside of the turkey and dry well with paper towels. Dry the inside as well. Tuck wings under turkey. Season cavity well with salt and pepper. In a mixing...

INGREDIENTS Take 1 Raw Canadian Lobster.  8 tbsps unsalted butter, softened 2 tbsps finely chopped parsley 1 1⁄2 tsp crushed red chilli flakes 4 cloves garlic, finely chopped Zest of 1 lemon Kosher salt and freshly ground black pepper, to taste 1⁄4 cup olive oil INSTRUCTIONS Combine butter, parsley, chilli flakes, garlic, lemon zest, salt, and pepper in a bowl; set aside.  Using a cleaver, split lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green tomalley and break off claws.  Transfer lobster halves, shell side down, to a baking sheet; crack claws and place them on the baking...