Grilled Pork Tomahawk Recipe
Tomahawk pork chops offer a gourmet upgrade from regular pork chops due to their juicier, more flavorful nature. This is primarily because they retain the bone, resulting in thicker and fattier meat.
These specialty cuts may not be readily available at everywhere, but we have great news. Lekker Laa now stocks CAD Pork Tomahawk. it’s worth trying if you’ve never experienced their superior quality compared to typical pork chops.
You will need:
1 Tablespoon of Olive OIl
Seasoning: Salt, pepper, fennel seeds (or our new Lekker Laa Braai Spice)- https://lekker.hk/product/lekker-braai-spice/
Rub the pork chops with 1 tablespoon of olive oil, then season with salt, pepper and fennel seeds (or Lekker Laa Braai Spice)
.Grill the chops for 6–8 minutes per side for medium, or until the meat reaches an internal temperature of 140°F.
Let chops rest 5–10 minutes before serving.
GRILLED PORK TOMAHAWK — You Need To Try This. Perfect recipe for a quick and easy dinner.
Order yours now:
Experience the exotic flavors of Poached Salmon with a delightful Coconut Lime Sauce that rivals Thai coconut curry in taste, yet is remarkably quick and simple to prepare. The secret lies in caramelizing garlic, ginger, and lemongrass with a touch of sugar before introducing creamy coconut milk—transforming ordinary poached salmon into an extraordinary dish bursting with flavor!
Ingredients:
– 4 salmon fillets (about 180g/6oz each), preferably skinless
– Salt and pepper, to taste
– 2 tbsp oil, divided
– 2 garlic cloves, finely grated
– 2 tsp ginger, finely grated
– 1 lemongrass stalk, peeled and finely grated
– 1 tbsp brown sugar
– 1 tsp chili garlic paste or other chili paste, adjust to taste
– 400 g/14oz coconut milk
– 1 tbsp fish sauce (or soy sauce)
– 2 tsp lime zest (from 1 lime)
– Lime juice, to taste
Garnish/Serving:
– Fresh cilantro leaves, finely chopped
– Finely sliced large red chilies (optional)
– Cooked vermicelli noodles or rice
– Steamed jasmine rice
– Steamed Asian greens
Instructions:
1. Season both sides of the salmon fillets with salt and pepper.
2. In a non-stick pan or well-seasoned skillet, heat 1 tablespoon of oil over medium-high heat. Sear the salmon fillets, starting with the skin side up, for about 1½ minutes until golden. Flip and cook for an additional minute on the other side. Transfer the salmon to a plate; it should be slightly undercooked inside.
3. Reduce the heat to medium-low and allow the skillet to cool slightly. Add the remaining tablespoon of oil, then stir in the grated garlic, ginger, and lemongrass. Cook for about 1 minute until fragrant.
4. Sprinkle brown sugar into the skillet and cook for about 20 seconds until it caramelizes. Stir in the chili garlic paste.
5. Pour in the coconut milk, scraping the bottom of the skillet to incorporate any browned bits into the sauce. Stir in the fish sauce and increase the heat to medium. Allow the sauce to simmer gently for about 2 minutes.
6. Carefully return the salmon fillets to the skillet, lower the heat, and let them simmer gently in the sauce for about 4 minutes, or until just cooked through.
7. Remove the salmon from the skillet. Stir lime zest and lime juice into the sauce, adjusting seasoning with additional fish sauce if needed.
8. Serve the salmon over vermicelli noodles or rice, spooning the coconut lime sauce over the top. Garnish with chopped cilantro and sliced red chilies if desired.
Enjoy this quick and flavorful Poached Salmon in Coconut Lime Sauce, perfect for a healthy and delicious dinner option!
Order your salmon from Lekker Laa now!
Salmon – Norwegian (With Skin) portioned (400g)
Cocktail Cheese Sausages
Ingredients:
1 package cocktail sausages 1 cup shredded cheese (cheddar, mozzarella, or a blend) 1 package crescent roll doughInstructions:
1. Preheat your oven to 375°F (190°C). 2. Unroll the crescent roll dough and cut it into small strips. 3. Place a piece of cheese on each sausage and wrap it with the dough. 4. Arrange the wrapped sausages on a baking sheet. 5. Bake for 12-15 minutes or until the dough is golden brown. 6. Serve with your favorite dipping sauce.Tip: These make a great appetizer for gatherings or a fun snack for kids too!
Crispy Chicken Drumsticks
Ingredients:
10 chicken drumsticks 1 cup buttermilk 1 cup all-purpose flour 1 tsp paprika 1 tsp garlic powder 1 tsp onion powder Salt and pepper to taste Oil for fryingInstructions:
1. Marinate the chicken drumsticks in buttermilk for at least 2 hours or overnight. 2. In a bowl, combine flour, paprika, garlic powder, onion powder, salt, and pepper. 3. Dredge each drumstick in the seasoned flour, coating evenly. 4. Heat oil in a large skillet over medium heat. 5. Fry the drumsticks for 10-12 minutes on each side, or until they reach an internal temperature of 165°F (74°C). 6. Drain on paper towels before serving.Tip: Serve with a side of coleslaw or mashed potatoes for a complete meal.
Savory Meatballs
Ingredients:
1 lb ground beef 1/2 cup breadcrumbs 1/4 cup grated Parmesan cheese 1 egg 2 cloves garlic, minced 1 tsp dried oregano Salt and pepper to taste 1 cup marinara sauceInstructions:
1. Preheat your oven to 400°F (200°C). 2. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic, oregano, salt, and pepper. 3. Shape the mixture into meatballs and place them on a baking sheet. 4. Bake for 15-20 minutes, or until cooked through. 5. Heat marinara sauce in a saucepan and add the meatballs to coat.Tip: Serve with spaghetti or in a sub roll for a delicious meatball sandwich.
Ingredients:
4 salmon fillets (6 oz each) 2 tbsp olive oil 1 lemon, sliced 1 tsp dried dill Salt and pepper to tasteInstructions:
1. Preheat your oven to 375°F (190°C). 2. Place salmon fillets on a baking sheet lined with parchment paper. 3. Drizzle with olive oil, and season with dill, salt, and pepper. 4. Place lemon slices on top of each fillet. 5. Bake for 15-20 minutes, or until the salmon flakes easily with a fork.Tip: Pair with steamed vegetables or a quinoa salad for a healthy dinner.