Dinner Recipe – Tasmanian Gourmet Sauce Company https://gourmetsauce.com.au Tasmania's Finest Sauces, Jams, Chutneys and Mustards Wed, 22 Jul 2020 20:55:08 +0000 en-US hourly 1 https://wordpress.org/?v=5.3.1 Chilli Mussels https://gourmetsauce.com.au/chilli-mussels/ Thu, 29 Jan 2015 00:10:29 +0000 http://gourmetsauce.com.au/?p=3411 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

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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

  1. Heat a large heavy based pot with tight fitting lid over low heat.
  2. Add olive oil, then onion, garlic and freshly ground black pepper. Cook for 3 minutes or until onion is clear and soft.
  3. Increase heat to medium, add wine and Pasta Sauce and cook for 10 minutes or until liquid has reduced by half.
  4. Pour the mussels into the boiling mixture, stir and quickly put the lid on. Cook for 3 minutes or until the mussels open.
  5. Sprinkle with parsley.
  6. Serve with the cooking liquid, fresh pasta and crusty bread.

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]]> Sticky Plum and Pepperberry Spare Ribs https://gourmetsauce.com.au/sticky-plum-pepperberry-spare-ribs/ Thu, 23 Oct 2014 22:17:09 +0000 http://gourmetsauce.com.au/?p=3218 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.

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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

  1. Mix all ingredients together until combined.
  2. Place ribs into a lidded container and pour marinade over.
  3. Refrigerate for at least 12 hours for best results.
  4. Place in baking tray and cook at 180C for 1 hour or until sticky and golden brown. To barbecue the ribs, first bake as above for 30 minutes, and then transfer to medium open BBQ grill.
  5. Turn regularly for about 30 minutes to avoid blackening.
  6. This has to be the perfect dish for summer entertaining.

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]]> Vegetables with TGS Co Thai Chilli Sauce Recipe https://gourmetsauce.com.au/vegetables-tgs-co-thai-chilli-sauce/ Mon, 19 May 2014 04:49:18 +0000 http://gourmetsauce.com.au/?p=2814 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

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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

  1. Cut carrot into thin slices, beans into 5cm lengths, broccoli into small florets, capsicum into 5cm strips
  2. Cook carrots, beans, broccoli separately in a saucepan of boiling water until almost tender
  3. Rinse under cold water and drain well
  4. Make the chilli dressing by combining all the ingredients in a lidded jar. Shake well.
  5. Combine the cooked vegetables with the capsicum and shallots, mint, coriander and the dressing in a serving bowl and toss well

Notes

  1. Vegetarians love this!

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]]> Balsamic Glazed Pepperberry Onions https://gourmetsauce.com.au/balsamic-glazed-pepperberry-onions/ Thu, 15 May 2014 04:34:26 +0000 http://gourmetsauce.com.au/?p=2776 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

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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

  1. Bring vinegar, sugar and red wine to the boil, then reduce heat and reduce until becoming sticky. Add the Pepperberry Mustard and stir to combine.
  2. Fry onions in butter and olive oil until translucent. Add the glaze to the onions and mix well.

Notes

  1. Serve with BBQ or baked fillet steak and green salad

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]]> Strawberry Chilli Mushrooms https://gourmetsauce.com.au/strawberry-chilli-mushrooms/ Thu, 15 May 2014 03:54:44 +0000 http://gourmetsauce.com.au/?p=2750 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

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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

  1. Heat wok over high heat, add oil and heat until hot
  2. Add ginger and stir-fry for 30 seconds or until aromatic
  3. Add button mushrooms to wok and stir-fry for 1 minute
  4. Add shitake mushrooms and stir-fry for one minute
  5. Add Pepperberry Mustard and mix through for 1-2 minutes
  6. Add Strawberry Chilli Sauce and stir-fry for 2 minutes or until mushrooms are just tender
  7. Remove from heat and add shallots
  8. Toss well to combine
  9. Serve immediately with steamed jasmine rice

Notes

  1. A delcious vegetarian main or substantial entree

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]]> Apricot Glazed Ham https://gourmetsauce.com.au/apricot-glazed-ham/ Tue, 13 May 2014 04:00:42 +0000 http://gourmetsauce.com.au/?p=2657 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

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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

  1. Preheat oven to 200C
  2. Thin the apricot jam with a little sherry and heat until it becomes sticky.
  3. Prepare ham by lifting off skin but leaving the fat. Diamond cut the fat just through to the meat. Cut the skin off the bone.
  4. Rub ham well with cinnamon and stud with 1 clove pierced into each diamond.
  5. Spread half of the apricot glaze over the ham (retain the rest for basting when cooking and dressing before serving).
  6. Once ham is spread with the apricot glaze, sprinkle brown sugar over and gently pat to combine, making sure some sugar gets into diamond cuts.
  7. With the ham in the roasting dish, add 2 centimetre of water and cook for one and a half hours on 200C, keep basting with more glaze every 20 minutes or so being careful not to burn.
  8. Once cooked, let it stand for 30 minutes before carving. For best results, cook it overnight and serve cold or warm in the oven at low heat.
  9. Add wholegrain mustard to the remaining glaze and heat it up again. Pour over carved leg ham slices and serve to your enraptured guests!.

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]]> Rack of Lamb with Cumberland Sauce https://gourmetsauce.com.au/rack-lamb-cumberland-sauce/ Tue, 13 May 2014 00:56:34 +0000 http://gourmetsauce.com.au/?p=2611 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

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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

  1. Preheat oven to 180⁰C
  2. Cover cutlet bones with foil. Place on a rack over a baking dish and bake for 20 minutes.
  3. Brush with half the combined Cumberland Sauce, soy sauce and garlic.
  4. Bake for a further 5 minutes and brush with remaining sauce mixture, the bake for another 5 minutes or until lamb is cooked as desired.
  5. Drain fat from baking dish, leaving 2-3 tablespoons of pan juices. Add flour to pan gradually and stir over low heat for a minute, then add water and stir until sauce boils and thickens.

Notes

  1. Serve on a bed of potato or parsnip mash with minted peas and a little Cumberland Sauce.

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]]> Chilli Jam Chicken Thighs https://gourmetsauce.com.au/chilli-jam-chicken-thighs/ Thu, 19 Dec 2013 12:43:35 +0000 http://gourmetsauce.com.au/?p=2418 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

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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

 

Chilli Jam Chicken Thighs

Instructions

  1. Mix coriander, chilli jam and goat’s cheese to a paste.
  2. Spread onto butterfly thighs
  3. Roll thighs tightly and place at end of prosciutto slice. Roll tightly.
  4. Place thighs on a low heat BBQ plate or in a moderate oven at 180C – seam side facing down
  5. If cooking on the BBQ, cook over low heat. When nearly cooked, increase the heat to char slightly
  6. Optional: For a little more heat, brush Chilli Jam onto the rolls when nearly cooked and grill for about 2 minutes turning as they caramelise

 

Chilli Jam chicken thighs recipe

 

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]]> Chilli Jam Prawns https://gourmetsauce.com.au/chilli-jam-prawns/ Wed, 06 Nov 2013 01:57:07 +0000 http://gourmetsauce.com.au/?p=2294 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

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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 ground turmeric
  • Pinch ground white pepper
  • 1/3 cup (80mL) fish sauce
  • Juice of 3 limes
  • ¼ cup coconut cream
  • 1 lime halved
  • 1 teaspoon sea salt flakes
  • 2 tablespoons coriander leaves, shredded

Instructions

  1. For the lime marinade, place all the ingredients in a small food processor and whiz until a coarse paste.
  2. Transfer marinade to a large bowl, add prawns and toss to combine, then chill for 30 minutes
  3. Preheat a chargrill plate or barbecue to medium high heat.
  4. Cook the prawns for 1 minute each side or until just starting to colour
  5. Brush one side liberally with chilli jam and cook for a further 1 minute, then turn, brush again with chilli jam and cook for a final 1 minute
  6. Transfer to a platter.
  7. Serve as an entrée or main with lime quarters and green salad
  8. If desired, brush the cooked prawns with more chilli jam.
  9. Garnish with kaffir lime and coriander leaves
  10. Drizzle coconut cream over the prawns.
  11. Serve immediately with rice and green salad

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]]> Chicken Fillets with Olive & Capperi Pasta Sauce https://gourmetsauce.com.au/chicken-fillets-olive-capperi-pasta-sauce/ Wed, 06 Nov 2013 01:50:49 +0000 http://gourmetsauce.com.au/?p=2292 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

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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

  1. Cut large chicken fillets into 3, dust with seasoned flour
  2. Heat oil and fry until golden brown or grill chicken fillets on pre-heated griddle for 2 minutes on each side
  3. Drain any excess oil and add Olive & Caperi Pasta Sauce, cover and cook over low heat until tender
  4. Add wine and cook for a further 5 minutes, adjust seasoning to taste

Notes

  1. Serve with fresh garden vegetable or pasta and green salad

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