European Beef and Lamb Hong Kong, Hong Kong (2026)

27/05/2022

A gift from the sea—Singapore Style Stir-fry Noodles with Dublin Bay Prawns Packed full of flavour, be sure to add your favourite in season vegetables!🥬

Ingredients required:
•200g Dublin Bay prawns🍤🍤
•2 tablesp. soy sauce
•2 tablesp. rice wine or dry sherry
•1 tablesp. fish sauce
•2 tablesp. rapeseed or olive oil🫒
•1 red pepper, deseeded and sliced into short, thin strips
•2 medium carrots, julienned or peeled into ribbons with a peeler
•200g mangetout, sliced lengthways
•4 scallions, roughly chopped
•2 garlic cloves, finely chopped🧄
•2½ cm root ginger, peeled and finely chopped
•1 tablesp. mild curry powder
•Salt and freshly ground black pepper🧂
•300g straight to wok noodles
•Juice of ½ lime🧃
•A handful of coriander, roughly chopped

Cooking instructions📒:
In a small bowl, mix the soy sauce, rice wine, and fish sauce. Set the sauce aside.💞

Heat the oil in a large wok or frying pan. Add the red pepper, carrots, mangetout, scallions, garlic and ginger. Stir-fry over a high heat for two minutes, then add the curry powder, a little salt and black pepper. Continue to cook for another couple of minutes, stirring regularly.🕙

Add the sauce and prawns to the wok and stir well, then add the noodles and toss well so they are completely coated. Cook for two minutes then squeeze over the lime juice, scatter with the coriander and serve.🥰🥰

20/05/2022

🐒🐒What can we make with rich cheese and green, nutritious cabbage?😇 Check out this recipe of Stuffed Baked Cabbage Leaves with Cheese！

Ingredients required:
• 100g brown basmati rice🍚
• Salt and pepper
• 1-2 large green cabbages, such as Savoy
• 15g butter🧈
• 8 rashers smoked dry cured streaky bacon, chopped🐣
• 1 medium onion, chopped
• 2 garlic 🧄cloves, crushed
• 1 tablesp. chopped thyme leaves
• 2 tablesp. chopped sage
• 1 teasp. paprika
• 250g minced pork🥩
• 250g minced beef🥩
• 450ml vegetable stock

For the sauce:
• 1 small onion🧅
• 4 cloves
• 500ml milk🥛
• 1 bay leaf
• ½ tsp black peppercorns
• 30g butter
• 30g plain flour
• Freshly grated nutmeg
• 200g cheese, thinly sliced🧀

Cooking instructions:
Cover the brown rice in cold water and leave to soak for 10 minutes. Meanwhile, boil the kettle. Drain the rice, tip into a non-stick pan and add 200ml boiling water and a pinch of salt. Bring to the boil, cover and cook over a low heat for 25 minutes. Leave to cool.🕙

For the sauce, stud the onion with the cloves and put into a pan with the milk, bay leaves and peppercorns. Bring to the boil and set aside to infuse with the flavours.🌼

Meanwhile, remove 12 bright green leaves from the outside of the cabbages. Use the remainder of the cabbage for another meal. Drop the leaves into a pan of boiling salted water and cook for 2 minutes. Drain and refresh under cold water. Cut out and discard the thickest part of central stalk.🍀

Melt the butter in a pan, add the bacon and fry until cooked but not browned. Add the onion and garlic and continue to cook for 5-6 minutes until the onion is soft but not browned. Tip into a mixing bowl and leave to cool.💐

Preheat the oven to Gas Mark 4, 180ºC (350ºF). Add the cooked rice to the onions with the chopped herbs, paprika, minced pork, minced beef, ½ teasp. salt and some black pepper. Mix together well with your hands. Divide the mixture into 12.

Place one portion of the stuffing into the centre of each cabbage leaf, fold in the sides and roll up. Place side-by-side, seam-side down, in a lightly buttered shallow ovenproof dish. Pour over the stock, cover the dish with foil and bake for 30 minutes.🕙

For the sauce, strain the infused milk into a jug. Melt the butter in a pan, add the flour and cook for a few seconds. Remove from the heat and gradually stir in the milk.

Return to the heat and bring to the boil, stirring. Simmer for 3-4 minutes. Remove from the heat and season to taste with nutmeg, salt and pepper. Preheat the grill to high.

Drain away any excess stock from the baking dish. Pour the sauce over the cabbage leaves and cover with the sliced cheese. Grill for 2-3 minutes until golden and bubbling. Serve.🥳

13/05/2022

🤓The secret to this French classic is to use a full bottle of wine🍷 and just a little stock to give another flavour dimension!!!
Here is Neven's Beef Bourguignon With Creamy Mashed Potatoes!!!

Ingredients required:
•25g (1oz) butter🧈
•2 tbsp rapeseed oil
•350g (12oz) small shallots, peeled
•100g (4oz) pancetta or rindless streaky bacon, cut into small, thin lardons🔥
•675g (1½lb) chuck steak, cut into bite- sized pieces
•50g (2oz) seasoned plain flour
•1 bottle of Burgundy red wine🍷
•150ml (¼ pint) beef stock🐂
•2 carrots, chopped
•2 celery sticks, chopped
•2 bay leaves
•2 tsp fresh thyme leaves, plus extra to garnish
•225g (8oz) small chestnut mushrooms, trimmed🍄
•2 tbsp brandy sea salt and freshly ground black pepper

Creamy Mashed Potatoes👻
•1.5kg (3¼lb) floury potatoes (such as Rooster), peeled and cut into even sized chunks
•120ml (4fl oz) milk🥛
•75g (3oz) butter sea salt and freshly ground black pepper snipped
•Fresh chives, to garnish🌺

To Serve:
Crusty French bread🍞

Cooking instructions:
To make the Beef Bourguignon:
Preheat the oven to 170°C(325°F), Gas Mark 3.

Heat half of the butter and oil in a large frying pan. Add the shallots and fry until they are just beginning to brown, then tip in the pancetta or bacon and fry until lightly browned. Transfer to a plate with a slotted spoon.

Place the beef pieces in a zip lock bag with the seasoned flour. Shake until well coated, then remove, shaking off any excess. Add to the frying pan and fry until lightly golden on all sides. Transfer to a casserole dish with a lid.

Add a little of the red wine to the frying pan and scrape the bottom to remove any sediment, then pour this on top of the beef with the rest of the red wine and the stock, carrots, celery, bay leaves and thyme. Add the sautéed shallots and pancetta and season to taste. Stir to combine, then cover with a lid and place in the oven for 2 hours, until the meat is tender but still holding its shape.🥰

Halfway through cooking, heat the remaining oil and butter in a large frying pan and cook the mushrooms until just tender and lightly browned, stirring. Add the brandy and cook for another few minutes, then stir into the casserole and return to the oven for the remaining cooking time.🍬

When the beef bourguignon is ready, season to taste and garnish with the thyme leaves.

To make the Creamy Mashed Potatoes:
Place the potatoes in a large pan of salted water. Bring to the boil, then cover and simmer for 15–20 minutes, until the potatoes are tender without breaking up. Drain and return to the pan over a low heat to dry out.🍹

Mash the potatoes or pass them through a potato ricer or vegetable mouli if you want a really smooth finish. Heat the milk in a small pan or in the microwave. Using a wooden spoon, beat in the butter until melted, then beat the warm milk into the potatoes until you have a smooth, creamy mash. Season to taste with salt and pepper and serve at once garnished with the snipped fresh chives.

Variation Garlic🧄 Mashed Potatoes🥔:
Garlic mashed potatoes are great served with main courses that already have plenty of gutsy flavours going on. Place 6 peeled garlic cloves in a pan with the milk and simmer very gently for about 10 minutes, until completely softened, then blitz to a thick purée with a hand blender and beat to the mashed potatoes.😋🤩

Serving Suggestions
Serve straight to the table with a separate bowl of crusty French bread to hand around.

06/05/2022

🤪🤪What kind of sparks do lamb and Salad Pittas create? 🥗Give this dish a try and start your weekend right!

Ingredients required:
-Lamb pittas:
• 400g lean minced lamb🐑
• 1 tablesp. rapeseed oil or olive oil🫒
• 3 garlic cloves, peeled and chopped (reserve ½ for the dressing)
• 2½ cm piece of ginger, peeled and grated (reserve ½ for dressing)
• 1 red chilli, sliced, deseeded if you wish🌶
• 200mls passatta
• 1 teasp. runny honey🍯
• 1 teasp. ground cumin
• 1 teasp. sumac
• Salt and freshly ground black pepper

-Dressing💓
• 1 teasp. soy sauce
• Juice of 1 lime
• 2 tablesp. sesame oil
• ½ teasp. cumin
• 1 teasp. sumac🌼

-Salad
• 1 large carrot, thinly sliced/grated
• ½ cucumber, deseeded and thinly sliced into lengths🍀
• 4 scallions, trimmed and sliced
• 1 fresh red chilli, deseeded and finely chopped💐
• Handful of coriander leaves, roughly chopped
• Handful mint leaves, roughly chopped

-To Serve
• 1 little gem lettuce
• 4 pitta pockets, natural/Greek style yogurt, sumac

Cooking instructions:
To cook the mince: Heat 1 tablespoon of rapeseed oil in the frying pan on a medium-high heat. Add the mince, breaking it apart with a wooden spoon. Cook for 5-6 minutes until browned. 🤩

Then add half the garlic, half the ginger, chilli, pasatta and honey. Season with the cumin, sumac and salt and black pepper. Cook for another 5-6 minutes.🐌

To make the dressing: Combine the remaining garlic and ginger in a bowl along with the soy sauce, lime juice, sesame oil, cumin and sumac.

To make the salad: Mix all the salad ingredients in a large bowl and stir through the dressing.🐣

notes:The sumac adds a lovely tangy lemony favour. If you don’t have sumac you can use lemon zest.🍀

To serve: Toast the pitta bread. Cut across the middle. Make a pocket and then add a little lettuce and salad to each half of the pitta, top with the mince mixture. Drizzle over some yogurt and sprinkle with a little sumac. 🤩

25/04/2022

Lamb Steaks with Curry Dressing, simple yet rich in flavour - perfect for a quick midweek meal! 🍛

Ingredients required:
• 4 Irish lamb leg steaks, well-trimmed 🐑
• 800g baby potatoes
• 200g tender stem broccoli 🥦
• 2 red onions, peeled, cut into quarters and then into thin wedges
• 1 spoon of rapeseed or olive oil
• Salt and freshly ground black pepper 🧂

Marinade:
• 2 spoons of medium curry powder
• Juice of a half lemon 🍋
• 1 spoon of rapeseed or olive oil

Dressing:
• 200mls low-fat mayonnaise
• 1 spoon of medium curry powder
• Juice of a half lemon
• Handful of mint leaves, chopped 🍃

Cooking instructions:
To make the marinade: Combine the curry powder, lemon juice and olive oil in a small bowl and mix well. Brush the marinade over the Irish lamb steaks and set aside for 5-10 minutes.

To cook the vegetables: Heat the oven to Gas Mark 6, 200°C (400°F). Cut the potatoes in half lengthways and place them in a roasting tin. Drizzle with a little oil and season with salt and black pepper. Roast in the preheated oven for 20 minutes. 🕙

Then toss the broccoli and red onions in a little oil and seasoning. Add them to the roasting tin with the potatoes and roast for another 8-10 minutes. Transfer to a serving dish.

To cook the Irish lamb: Meanwhile, heat a griddle pan or barbecue to high. Season the Irish lamb steaks and add them to the pan or barbecue. Allow cooking for 3-4 minutes on each side or until cooked to your liking. Leave to rest for 2 minutes. 🥘

To make the dressing: Combine the ingredients, taste and season.

Serving Suggestions:
Drizzle a little dressing over the vegetables and serve with the Irish lamb steaks. Serve the remaining dressing on the side. 🥬

17/04/2022

Are you craving a taste of the sea? Light up your day with stewed rice with Irish mussels 😋

Ingredients required:
• 1kg Irish mussels, scrubbed and de-bearded 🐚
• 100ml white wine
• 150ml cold water 💧
• 2 spoons of extra virgin olive oil, plus extra for serving
• 1 small fennel bulb, trimmed and finely chopped
• 1 medium onion, finely chopped 🧅
• 300g rice
• 3 garlic cloves, peeled and chopped
• A large pinch of saffron strands, soaked in 1 tablesp. boiling water
• Salt and freshly ground black pepper 🧂
• 25g Irish butter 🧈
• 1 spoon of dill roughly chopped (reserve a few fronds to garnish)

To Serve:
• A lightly dressed green salad 🥗

Cooking instructions:
Place the wine and 150ml cold water in a large saucepan and bring to a boil. 💧

Add the Irish mussels, cover and cook for 4 to 5 minutes until the mussels have opened. Drain the mussels and reserve the cooking liquid.

Reserve about 20 in their shells for the top of the cooked dish. 🕙

Meanwhile, heat the oil in a heavy-based saucepan over medium heat. Add the fennel and onion and cook for 5 minutes.

Add the rice to the onion and fennel mixture and stir to coat with oil. Add the garlic and saffron and stir well. Measure the reserved cooking liquid and add enough water to bring it up to 900mls. Start adding the liquid, a little at a time, while stirring all the time. 🧅

Season to taste, then turn off the heat. Add the Irish mussels and Irish butter, stir, then cover with a lid for 5 minutes.

Add the remaining spoons of cooking liquid, and fold in the chopped dill. 🧂

Serving Suggestions:
Divide the stew rice with Irish mussel among 4 warmed bowls and top with the reserved Irish mussels in their shells. Garnish with a few extra fronds of dill. Serve with a green salad. 🥗

11/04/2022

Sliced Irish steak with caramelised red onions! The caramelised red onions add a hint of sweetness whilst the horseradish adds a bit of heat - the perfect combo to go with Irish steak! 😍🥰

Ingredients required:
• 4 Irish steaks 🥩
• 1 spoon of sherry vinegar
• 2 spoons of rapeseed oil
• Salt and cracked black pepper 🧂
• A k**b of Irish butter
• 2 large red onions, peeled and finely sliced
• 150g Irish cream
• 1 spoon of horseradish sauce
• half spoon of mustard
• half spoon of lemon juice 🍋
• 4 thick slices of bread
• 120g leaves 🍃

Cooking instructions:
Mix together a splash of sherry vinegar, a tablespoon of oil and cracked black pepper and rub this mixture over the Irish steaks. Set aside while you cook the onions. 🧅

Heat a spoon of oil and a k**b of Irish butter in a large frying pan over medium heat. This will take about 15 minutes. 🕙

Add in a spoon of the sherry vinegar and a little salt and continue to cook for another 5 minutes until the vinegar has evaporated. Set aside.

Heat a griddle pan until really hot. Season the Irish steaks with salt. Place them on the pan and cook for 2 minutes on each side for rare or until cooked to your liking. 🥩

While the Irish steaks are cooking, in a small bowl mix together the Irish cream, horseradish sauce, mustard and lemon juice.

Brush the bread with a little oil on each side and toast under the grill. 🍞

Spread a little horseradish cream over each slice, then spoon over the onion mixture, slice the Irish steak and lay it on top. Arrange some leaves on top and serve. 😋

04/04/2022

How was your St. Patrick's Day? Hope you had a lot of fun! To extend the best of luck to your friends and loved ones, why not try these lucky cupcakes with Irish dairy! ☘️ 👬

Ingredients required:
• 200g caster sugar
• 200g Irish butter🧈
• 4 medium eggs
• 1 spoon of Irish cream liqueur
• 200g self-raising flour
• 1 pack green sugar paste icing sugar
• 1 tub of ready-made royal icing

Equipment:
2 x 12 cup muffin tins, 24 muffin cases, Shamrock cutter.☘️

Cooking instructions:
Preheat the oven to 180ºC, fan 160ºC, gas mark 4. 🌡️

Put the sugar and Irish butter in an electric mixer and beat until pale and fluffy.

Beat the eggs lightly in a small bowl and add slowly to the mix, using medium speed. If the mixture starts to curdle, add a little of the flour. When the eggs and Irish butter mixture is well combined, mix in the Irish liqueur and the remaining flour at slow speed. 🥚

Divide the mixture between the muffin cases using two spoons or a piping bag with a wide nozzle [no.10].

Bake for 18-20 minutes or until the sponge is lightly golden and springs back to the touch. Leave to cool before icing. 🕙

To make shamrock decorations: Roll out the green sugar paste to about 3mm thickness using a little icing sugar to prevent sticking. Cut out shamrock shapes and put them to one side. ☘️

Prepare the royal icing as on the pack and cover the cupcakes with a spoon or pallet knife.

Place the green shamrock shapes on the icing before completely set. Wait until fully set before serving.

28/03/2022

Mussels are great party food and can be served as a starter, and mussels grilled with pesto must be an amazing choice!💃

Ingredients required:
• 1kg Irish mussels🐚
• A splash of dry white wine or water
• 25g bread crumbs🍞
• A large bunch of basil leaves
• 15g Irish cheddar cheese
• 2 garlic cloves, peeled and crushed🧄
• 15g pine nuts
• 120 ml olive oil
• A little salt and freshly ground black pepper🧂

Cooking instructions:
Place the Irish mussels in a large bowl of cold water, clean them very carefully.

Put the Irish mussels and wine into a large saucepan and bring to a boil shaking the pan now and then for 3-4 minutes. Discard any that have not opened. Drain into a colander. When cool enough to handle remove one side of the shell.🐚

Make the pesto. Place the basil leaves, cheese, garlic and pine nuts in a food processor or blender. Turn on and gradually add the olive oil. Taste and season.😋

Heat a frying pan and add the breadcrumbs. Allow turning golden, stirring frequently. This will take just a couple of minutes.

Preheat the grill. Place the Irish mussels onto a grill rack and spoon a little the pesto onto each Irish mussel then sprinkle some bread crumbs on top.

Grill for 2-3 minutes to warm the pesto and give the breadcrumbs an extra crunch.🕙

18/03/2022

Preheat the oven to 220°C (430°F) Gas Mark 7. 🔥

Place the Irish lamb in a roasting tin. With the point of a knife make deep holes all over the side of the Irish lamb facing upwards. Divide the rosemary into little tufts and push these into the holes.

Drizzle some olive oil over the Irish lamb and season with salt and pepper. Add the chopped onion and water to the roasting tin.🧅

Put in the oven and roast for 20 minutes, then reduce the heat to 180°C (350°F) Gas Mark 4 and continue to roast for another 50 minutes. The Irish lamb will be cooked medium at this stage.👩‍🍳

Meanwhile cut the bulbs of garlic in half across the middle and place them in another roasting tin. Peel and quarter the potatoes, carrots and red onions and add them to the garlic. Mix with a little olive oil, bay leaves and seasoning. Roast for the last 50 minutes alongside the Irish lamb.🕙

When the Irish lamb is cooked, remove it from the oven. Wrap it loosely in foil and allow to rest for 15 minutes before carving.

Discard the onion from the roasting tin. Then add a dash of wine to the pan juices. Boil up and reduce to a nice syrup. This will take 2-3 minutes.🥘

Season and serve with the sliced Irish lamb and roasted vegetables.🥬

lamb food

11/03/2022

A mouth of mushroom blend Irish hamburger and a mouth of satisfaction! 🍔Don't you agree? 😋

Ingredients required:
• 250g mushrooms 🍄
• 1 large beetroot, cooked
• 400g minced Irish beef🐂
• 3 spoons of chives, chopped
• 1 egg, beaten 🥚
• Large handful of breadcrumbs
• Pinch of salt and pepper
• 1 red onion, finely sliced🧅
• 2 beef tomatoes
• 1 spoon of Dijon mustard
• 1 spoon of balsamic vinegar
• 1 spoon of olive oil
• Pinch of salt and pepper🧂
• 4 brioche buns🍰
• Mustard cress or other microgreens

Cooking instructions:
Finely dice the mushrooms and beetroot by hand. Move to a bowl and add the Irish beef, egg, breadcrumbs, chives and seasoning. Mix well and shape into 4 patties. Leave these to chill in the fridge for 1 hour or the freezer for 15 minutes.🕙

Make up the salad. Slice the tomatoes into discs and mix with the red onion. Whisk together the vinegar, mustard and oil with a little pinch of salt and dress the salad. Leave to marinate while you finish the burgers. 🍔

Chargrill, or toast, the brioche buns and set aside.

Cook each burger on a hot cast-iron griddle pan for about 6 minutes on each side, then carefully sear the edges, rolling the patties on their sides gently in the pan.🥘

Serve the patties in the toasted buns with the tomato and red onion salad. 🧅

food food

07/03/2022

Strawberry always is the heart-color ornament in winter.💗 Let the strawberry millefeuille be your sweet bounding with people you love! 👫

Ingredients required:
• 320g sheet of rolled puff pastry
• flour
• 1 egg 🥚
• 300g strawberries, hulled and sliced 🍓
• 20g flaked almonds
• 250g mascarpone
• 60ml Irish cream🍼
• 50g icing sugar
• zest of 1 orange🍊
• 5 spoons of strawberry jam
• 2 spoons of orange juice🍊

Cooking instructions:
Roll out the pastry on a lightly floured surface, then slice into three long strips. Line a baking tray with parchment paper. Transfer the pastry to the tray and prick all over with a fork. Refrigerate for 30 minutes.

Preheat the oven to 200˚C/180˚C fan/gas mark 6.🕙

Brush the pastry with the beaten egg and bake for 15-20 minutes until the pastry is puffed and crisp. Set aside to cool at room temperature.

Beat the mascarpone and Irish cream in a mixing bowl until smooth.

Beat in the icing sugar and orange zest until combined. Stir the jam and orange juice in a small bowl until combined.

Place one pastry sheet on a serving platter and spread over one-third of the jam mixture.🥣

Top with one-third of the Irish cream, then arrange one-third of the strawberries over the top.🍓

Repeat these layers twice more. Finish with a sprinkling of flaked almonds and a dusting of icing sugar.

delicious cream recipe

European Beef and Lamb Hong Kong

27/05/2022

20/05/2022

13/05/2022

06/05/2022

25/04/2022

17/04/2022

11/04/2022

04/04/2022

28/03/2022

18/03/2022

11/03/2022

07/03/2022

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