Tracy Dennis

Turmeric Seeds

½ Cup chopped nuts of your choice (cashews are my favourite) ¼ Cup Pumpkin seeds ( NZ ones are far superior to the Chinese ones for this) ¼ Cup sunflower seeds 2 tbls Poppy Seeds 2 tsp Fennel Seeds Telegraph Hill extra virgin olive oil 4 tbls Telegraph Hill Turmeric Black pepper drizzle Heat 2 table spoons of Telegraph Hill extra virgin olive oil in a large frying pan until warm but not smoking. Add the seeds and nuts and continue to stir over a medium heat. If you are using NZ pumpkin seeds they may pop and jump in...

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Tracy Dennis
Summer Berry Pudding

Summer Berry Pudding

  1100g fresh mixed berries (strawberries, blackberries, red currents, black currents, raspberries and boysenberries and my usual combination raided from the garden if I can beat the birds to them) 100ml Telegraph Hill Cabernet Drizzle 10 Slices slightly stale white bread. Place the Telegraph Hill Cabernet drizzle in a large shallow saucepan or frying pan and warm to just below boiling. Add the berries stir gently for 2-3 minutes. The fruit should be largely still whole. (I leave the strawberries out of this step and add them in afterwards, I’m not a fan of cooked strawberry’s taste but I suspect...

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Tracy Dennis
Cabernet Poached Pears

Cabernet Poached Pears

Ingredients 6 pears, Not over ripe 2 cups Telegraph Hill Cabernet Drizzle 2 cup Water 2x Vanilla pod (or Vanilla extract or paste) 3x Star Anise pieces whole   Peel the pears. You can remove the cores with an apple corer which will reduce the cooking time slightly or leave the cores in to remove later or leave the pears whole Place the pears into a medium sized saucepan and cover with the liquids and spices. Bring to a gentle simmer and cook for approximately 1 hour, depending on ripeness of the pears. If the pears float in the liquid weigh...

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Tracy Dennis
Chicken Avocado Caprese Salad

Chicken Avocado Caprese Salad

Ingredients Marinade/Dressing: 1/4 cup (60ml) Telegraph Hill Balsamic Drizzle 2 tablespoons (30ml) Telegraph Hill Extra Virgin Olive Oil 2 teaspoons brown sugar 1 teaspoon minced garlic 1 teaspoon dried basil 1 teaspoon salt Salad: 4 chicken thigh fillets, skin removed (no bone)* 5 cups Romaine, (or cos) lettuce leaves, washed and dried 1 avocado, sliced 1 cup cherry or grape tomatoes, sliced 1/2 cup mini mozzarella / bocconcini cheese balls 1/4 cup basil leaves, thinly sliced Salt and pepper, to season Instructions Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing. Heat about one teaspoon of Extra Virgin...

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