Condiments Recipes

I have always had a love for “curries”. This one is quick to cook and doesn’t require 100’s of ingredients while still being extra tasty.

Ingredients:  1 tablespoon Telegraph Hill Extra Virgin Olive Oil 400g sweetcorn (frozen is fine and quicker or when in season use fresh cut off the cob) 1/2 teaspoon chili powder (more or less depending on taste)  1 tablespoon Telegraph Hill Dukkah Butter 1 tablespoon fresh chopped parsley or coriander   Heat oil in large heavy based frying pan over medium-high heat. Add corn and cook 10 to 12 minutes or until corn starts to brown, stir every now and again so it doesn’t stick, too much stirring and you won’t get that nice golden crunchy goodness Sprinkle over the chili...

½ Cup Telegraph Hill Hemp Seed Dukkah 2 Tbls Telegraph Hill extra virgin olive oil Zest of 2 lemons 2 Garlic cloves crushed, or tsp minced garlic 1tsp finely chopped rosemary 1 lamb leg (approximately 1.5 kg) ½ cup stock(chicken, vegetable or beef) or water  Preheat your oven (or BBQ) to 180, 160 if you are using fan forced oven. Any hotter and the nuts will burn before the lamb is cooked In a small bowl mix the Telegraph Hill hemp seed dukkah, Telegraph Hill extra virgin olive oil, lemon zest, garlic, and chopped rosemary into a rough paste. Using...

1 Packet Telegraph Hill Manuka Smoked Semi-dried Tomatoes 25g Nuts (Cashew nuts, pinenuts, walnuts or almonds) 1x Fresh Tomato (peeled) Pinch Black Pepper 1x garlic clove ¼ fresh chili (more or less to taste) 2 Tablespoons Chopped fresh herbs (basil, parsley, oregano) 1 Tablespoon Telegraph Hill Olive powder 25ml Telegraph Hill Extra Virgin Olive Oil 1 Teaspoon Smoked paprika            Drain the tomatoes from the oil, keeping the oil aside for later. In a food processor roughly chop the nuts. Add the smoked tomatoes, fresh tomato, diced chili and garlic then process into a paste. Remove from...