Meal Sauce Recipes

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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Tracy Dennis
Chicken Meatballs with Puttanesca Sauce

Chicken Meatballs with Puttanesca Sauce

500g Chicken Mince1x Onion (Thinly diced)1x Egg30g Sage & Onion Breadcrumbs2 Courgettes (diced)200g Mushrooms (diced)1x 400g tin of Plain Tomatoes1x Pouch of Telegraph Hill Puttanesca SauceEVOO 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...

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