Condiments Recipes

Roasted Carrots with Dukkah, Quinoa & Feta Yogurt Cream July 11, 2019 16:29

Oven roasted summer carrots & onions
500 g (approx. 8 large) carrots
4 onions, shallots or red onions
2 tbsp Extra Virgin olive oil
1 tbsp Telegraph Hill Turmeric & Black Pepper Drizzle
Sea salt and black pepper
Telegraph Hill Hemp Seed Dukkah

Preheat the oven to 200°C / 400°F. Scrub the carrots under water and trim off the top greens. Cut the carrots lengthwise if they are thick (and keep thin carrots whole). Place on a baking tray. Peel off the outer layer of the onion and trim the top off. Cut into large chunks. Place on the baking tray next to the carrots. Stir together oil, maple, salt and pepper and drizzle over the vegetables, toss to cover. Bake in the oven for 15-20 minutes or until tender.

Herby Quinoa
1 cup / 170 g uncooked quinoa (or 2 1/2 cups pre-cooked)
1 large handful flat leave parsley
A generous drizzle of Extra Virgin olive oil
2 tbsp lemon juice
Sea salt & black pepper

Place rinsed quinoa in a saucepan, add water and salt and bring to a boil. Lower the heat immediately and let simmer for about 10-15 minutes, set aside and let cool. Chop parsley and stir through the quinoa together with olive oil, lemon juice, salt and pepper.

Feta & Yogurt Cream
150 g feta cheese
1 cup / 250 ml plain yogurt
Sea salt & black pepper

Place feta cheese in a mixing bowl and mash with a fork, add yogurt and combine until creamy. Add salt and pepper to taste, set aside.
Spread the quinoa in a serving dish or on a large platter. Arrange the oven roasted carrots and onions on top. Spoon the feta and yogurt cream into a small bowl and place in the dish. Sprinkle the vegetables with a generous amount of Dukkah. Serve.

Salmon with Pesto Crust July 11, 2019 15:44

This super quick and easy recipe takes about 15 minutes in the oven, a great midweek meal.

4 salmon, skinless fillets
4-6 tbsp Telegraph Hill Pumpkin Seed Pesto
3 tbsp Telegraph Hill Roasted Dukkah
3 tbsp parmesan finely grated
Telegraph Hill Extra Virgin Olive Oil
300g Green beans

STEP 1 Heat the oven to 230C/fan 210C/gas 8. Put the salmon fillets on a non-stick baking tray, skinned-side down.

STEP 2 spread the pesto over the tops, then mix the Roasted Dukkah and cheese together and sprinkle over.

STEP 3 Drizzle with a little oil then bake for 10 minutes.

STEP 4 Boil the green beans for 3-4 minutes, then drain and toss with a little olive oil and season well.

Beet Wellington April 29, 2019 16:08




  1. Heat up the oven to 200° C / 390° F and line a baking tray with a piece of baking paper.
  2. Peel the beetroots, and brush with olive oil and sprinkle with 2 tsp Olive Zing. Place on a baking tray and put into the hot oven for about 1 hour (until the beetroots can be easily pierced with a knife).
  3. Heat up 3 tbsp of olive oil in a heavy base pan. Add finely chopped shallots to the hot oil (you want them to sizzle once added to the pan). Fry on a low heat stirring from time to time, until lightly browned. Add garlic and fry it off for a few minutes until soft and fragrant. Finely chop your mushrooms (you can also use a food processor) while you’re frying the shallots and garlic.
  4. Now, remove one third of the shallot and garlic mixture and set aside. Add finely chopped up mushrooms into the pan and coat in the shallot and garlic mixture. Cook mushrooms on a medium heat until all the water evaporates.
  5. Add wine to the pan and allow it to cook out. Season the mushroom mixture with some of the Olive Zing. Let it cool. Ensure that this mixture isn’t excessively moist, drain if necessary.
  6. Wilt spinach in a warmed-up pan with a lid. Once wilted, allow it to cool completely. Once cool squeeze all the water out of the spinach using your hands or a muslin cloth. Go over the spinach twice or even three times to ensure that it is as dry as possible. Place spinach in a large bowl, season with Olive Zing. Add shallot and garlic mixture you’ve set aside, ¼ cup of breadcrumbs and the Olive Dukkah.


  1. Line a baking tray with a fresh sheet of baking paper and heat up the oven to 200° C.
  2. Flour the baking paper very lightly and place a defrosted sheet of puff pastry on it. The pastry should be about three times as wide as your beetroot about 15cm longer than all four of them lined up.
  3. Scatter the extra breadcrumbs over 1/3 the width of the pastry, 5cm away from one edge
  4. Start the stack by making a long rectangle with the spinach mixture. Press it down well with your hands so that it is tightly packed. Place four roasted beetroots in a long row over the spinach. For more stability, you may want to skewer all the beetroots together with a long wooden skewer, which you can pull out after cutting into the Wellington. Now mold the mushroom mixture over the beetroots.
  5. Fold the pastry over the filling as tightly as you can – make sure the pastry is tightly wrapped around the filling. Seal it together with the 5cm margin you left on the side. If there is too much overlap, trim the excess. Wrap the pastry at both ends like you would wrap a present. Make shallow cuts on the top of the Wellington with a sharp knife. Brush Olive oil all over the Wellington and sprinkle the top with Olive Zing
  6. Make three small holes in the pastry (on the side where the seam is) to ensure steam can escape during baking and the pastry does not burst. Bake for about 60 minutes, until golden.

Make 1 large Beet Wellington, enough for 4 people.