Meal Sauce Recipes

Lamb Tagine June 12, 2019 14:56

 

 

Spicy Lamb Tagine is a real crowd pleaser. It serves four so is great for feeding the family or a group of friends, or you can freeze it in smaller batches so that it'll do several nights

Ingredients
1 Pouch of Telegraph Hill Apricot Tagine
Extra Virgin olive oil
500g Lamb neck fillet, cut into chunks or diced lamb shoulder
350ml chicken stock
Couscous & Extra Virgin Olive Oil, and coriander to serve

Method

STEP 1 Mix the Telegraph Hill Apricot Tagine with 1 tbsp of Extra Virgin Olive Oil, season and toss with the lamb. Cover with Clingfilm and chill for at least 2 hours (or overnight).

STEP 2 Heat the oven to 160C/fan 140C/gas 3. Heat a splash of olive oil in a pan and cook the lamb and all of its marinade. Cook for about 5 minutes.

STEP 3 Add the stock.  Bring to a simmer then put on a lid and cook in the oven for 2 hours. Top up with stock if it gets too dry. A layer of foil between the lid and the pot can help retain moisture.

To freeze, cool completely and spoon into freezer-proof tubs or bags. Defrost before reheating thoroughly.

Serve with couscous and scatter with coriander leaves.


Slow-cooked pulled pork featuring Telegraph Hill Marbella March 28, 2019 14:07

Tasty pulled pork

Crack out the Crockpot for some amazing and easy slow-cooked winter meals like this one. 

INGREDIENTS

  • 1.8kg boneless pork shoulder
  • 1/2 cup Tomato Sauce
  • 1/3 cup apple cider vinegar
  • 1 tablespoon molasses
  • 1 tablespoon brown sugar
  • 2 small fresh red chillies, finely sliced
  • 1/4 cup fresh coriander leaves
  • 8 warmed flour tortillas, to serve
  • Salad leaves, to serve
  • Limes, halved, to serve

EQUIPMENT

  • slow cooker

METHOD

  • Step 1
    Remove and discard rind from pork. Cut pork into 4cm pieces.
  • Step 2
    Heat oil in a large frying pan over medium-high heat. Cook pork, in batches, for 3 to 4 minutes or until browned. Transfer to slow cooker.
  • Step 3
    Add marbella sauce, tomato sauce, vinegar, molasses, sugar and 1/2 the chilli to slow cooker. Season with salt and pepper. Stir to combine. Cover. Cook on high for 4 hours (or low for 8 hours) or until pork is tender.
  • Step 4
    Transfer pork pieces to a chopping board. Using 2 forks, roughly shred. Return pork to sauce. Stir to combine.
  • Step 5
    Sprinkle remaining pork mixture with coriander. Serve with tortillas, salad leaves, lime halves and remaining chilli.

Source: https://www.taste.com.au/recipes/slow-cooker-pulled-pork/735ea2e3-0fd2-4ce2-b25c-394c475db518

For more meal recipes click HERE.

 

 


How to use: Apricot and Oliver Tagine June 11, 2018 12:23

How to use: Apricot and Olive Tagine

 

Moroccan blend of 13 herbs and spices.

4 servings of chicken, beef, lamb or pork
1 300g pouch Telegraph Hill Apricot and Olive Tagine 
1 cup of stock or water

Method

Brown 500g of sliced meat of your choice, this sauce is great with beef, lamb, pork or chicken. (Optional flour the meat before browning).

Preheat oven to 150˚C. Place the combined ingredients in a covered casserole dish or Tagine. Alternatively use a slow cooker on a low heat. Cook until the meat is tender.

Add beans, chickpeas, diced potatoes, rice or orzo / pasta and cook for a further 15 - 30 minutes.
Serve on a bed of couscous or with Olive Oil mashed potatoes (1/4 cup of Telegraph Hill Extra Virgin Olive Oil, clove of crushed garlic and 1/8 cup of lemon juice).

         

 

 


Chicken Meatballs with Puttanesca Sauce May 16, 2018 16:33

500g Chicken Mince
1x Onion (Thinly diced)
1x Egg
30g Sage & Onion Breadcrumbs
2 Courgettes (diced)
200g Mushrooms (diced)
1x 400g tin of Plain Tomatoes
1x Pouch of Telegraph Hill Puttanesca Sauce
EVOO for frying 

Add together Chicken, onion, egg and Sage & Onion bread crumbs, mix until well combined.  This should make around 20 -25 meatballs.

Heat your frying pan and add the olive oil.  Start making your meat balls (this is a wet mixture) and add to the frying pan as you go, turning them around and remove from the pan once they are slightly seared.  Once you have cooked all the meat balls, add the mushrooms & courgette to your frying pan and cook until lightly cooked though.

Add the meatballs back to the frying pan and add the combined tinned tomatoes and Puttanesca sauce.  Simmer for about 30 mins, or until the meatballs are cooked through.  Season to taste.

Serve with rice or pasta and seasonal vegetables.


Apricot & Olive Tagine June 12, 2017 09:28

This recipe uses 'Ras el Hanout' a special Moroccan blend of 13 herbs and spices.

Ingredients;

  • 4 servings of chicken, beef, lamb or pork
  • 1 300g pouch Telegraph Hill Apricot and Olive Tagine  
  • 1 cup of stock or water (Use this liquid to rinse the pouch to get all the flavour)          

Method

Brown 500g of sliced meat of your choice, this sauce is great with beef, lamb, pork or chicken. (Optional flour the meat before browning).

Preheat oven to 150˚C. Place the combined ingredients in a covered casserole dish or Tagine. Alternatively use a slow cooker on a low heat. Cook until the meat is tender.

Add beans, chickpeas, diced potatoes, rice or orzo / pasta and cook for a further 15 - 30 minutes.

Serve on a bed of couscous or with Olive Oil mashed potatoes (1/4 cup of Telegraph Hill Extra Virgin Olive Oil, clove of crushed garlic and 1/8 cup of lemon juice).


Chicken Marbella June 13, 2013 12:24

A great Spanish dish guaranteed to impress!

  • 4 servings of chicken
  • 1 x 300g pouch Telegraph Hill Chicken Marbella
  • (A beautiful pre-prepared sauce combining the flavours of olives, prunes, red wine, garlic, bay leaves, mustard and oregano).

    1. Place chicken in an oven proof baking dish that fits the chicken exactly.
    2. Pour over the chicken marbella mix and cover for a few hours to marinate if time allows
    3. Heat the oven to 180˚C and place uncovered in the centre of the oven. Check regularly to baste so as not to dry out. Bake until the juices run clear (approx 40 - 50 mins).

    Serve with Olive Oil mashed potatoes (1/4 cup of Telegraph Hill Extra Virgin Olive Oil, clove of crushed garlic and 1/8 cup of lemon juice), a fresh green salad and fresh bread to soak up the delicious sauce.

    This sauce can also be used with lamb or pork.