Ingredients 1kg fresh mussels, rinsed 2tbs olive oil 1 small red onion 2 cloves garlic, finely chopped 100ml white wine 250ml TGS Co Chilli Pasta Sauce ¼ cup Italian parsley, shredded black pepper Instructions Heat a large heavy based pot with tight fitting lid over low heat. Add olive oil, then onion, garlic and freshly
Ingredients 1kg Pork spare ribs ½ cup TGS Co Plum and Pepperberry Chutney 2 tbs light soy sauce 3 tbs TGS Co Worcestershire Sauce 1 tbs mirin 2 tbs sesame oil 2 tbs honey 3 tbs balsamic vinegar Instructions Mix all ingredients together until combined. Place ribs into a lidded container and pour marinade over.
Ingredients (Vegetables) 1 carrot 100gm green beans 150gms broccoli 1 red capsicum 6 green shallots – chopped 1 tbs. chopped fresh mint 1 tbs. fresh coriander Ingredients (Dressing) 1 tbs. TGS Co Thai Chilli Sauce 1/2 teaspoon grated lime zest 1 1/2 tbs. lime juice 1 teaspoon light soy 1 tbs. oil Instructions Cut carrot
Ingredients 4 tbs balsamic vinegar 3 tbs brown sugar 150ml red wine 2 tbs TGS Co Pepperberry Mustard 2 large onions, quartered and sliced 1 tbs butter 1 tbs olive oil Instructions Bring vinegar, sugar and red wine to the boil, then reduce heat and reduce until becoming sticky. Add the Pepperberry Mustard and stir
Ingredients 1 tbs olive oil 2 tbs grated fresh ginger 400g button mushrooms 200g shitake mushrooms, trimmed and quartered 1/3 cup TGS Co Strawberry Chilli Sauce 8 shallots, thinly sliced 3 tbs TGS Co Pepperberry mustard Instructions Heat wok over high heat, add oil and heat until hot Add ginger and stir-fry for 30 seconds
Ingredients 1 large smoked ham (4 – 5kg) 500g TGS Co Apricot jam 1 tablespoon ground cinnamon 1/2 cup brown sugar 1 1/2 cups Dry Sherry 2 tbsp TGS Co Mild Wholeseed Mustard. 1 small handful cloves Instructions Preheat oven to 200C Thin the apricot jam with a little sherry and heat until it becomes
Ingredients 4 racks of lamb (4 cutlets on each) 2 tsp light soy sauce 1 clove garlic, crushed 125ml TGS Co Cumberland Sauce 1½ cups water 2 tbs flour Instructions Preheat oven to 180⁰C Cover cutlet bones with foil. Place on a rack over a baking dish and bake for 20 minutes. Brush with half
Ingredients 4 chicken thighs – butterfly as thinly as possible 1 small bunch coriander finely chopped 4 slices prosciutto 4 tbs TGS Co. Chilli Jam 100g goats cheese Instructions Mix coriander, chilli jam and goat’s cheese to a paste. Spread onto butterfly thighs Roll thighs tightly and place at end of prosciutto slice. Roll tightly.
Ingredients 12 large green prawn (heads and tails intact), deveined 100g TGS Co. Chilli Jam 2 Kaffir lime leaves, thinly sliced 1/3 cup coriander leaves Lime Marinade 5 coriander stems, roughly chopped 2 garlic cloves, roughly chopped 5 eschalots, roughly chopped 1 small red chilli, roughly chopped 1 tbs grated fresh turmeric, or 1 teaspoon
Ingredients 4 large chicken breasts Olive oil for frying Flour for dusting Salt and pepper to taste 1/2 – 1 jar TGS Co Olive & Caperi Pasta Sauce 200ml red wine Instructions Cut large chicken fillets into 3, dust with seasoned flour Heat oil and fry until golden brown or grill chicken fillets on pre-heated