Meal Sauce Recipes

Geoff Crawford

Chicken Marbella

  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). Place chicken in an oven proof baking dish that fits the chicken exactly. Pour over the chicken marbella mix and cover for a few hours to marinate if time allows 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 -...

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Tracy Dennis
Lamb Tagine

Lamb Tagine

    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 Ingredients1 Pouch of Telegraph Hill Apricot TagineExtra Virgin olive oil500g 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...

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Geoff Crawford
Slow-cooked pulled pork featuring Telegraph Hill Marbella

Slow-cooked pulled pork featuring Telegraph Hill Marbella

Crack out the Crockpot for some amazing and easy slow-cooked winter meals like this one.  INGREDIENTS 1.8kg boneless pork shoulder 1 tablespoon Telegraph Hill Extra Virgin Olive Oil 1 packet Telegraph Hill Marbella Sauce 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...

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Tracy Dennis
How to use: Apricot and Olive Tagine

How to use: Apricot and Olive Tagine

How to use: Apricot and Olive Tagine   Moroccan blend of 13 herbs and spices. 4 servings of chicken, beef, lamb or pork1 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 /...

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