Entree Recipe – Tasmanian Gourmet Sauce Company https://gourmetsauce.com.au Tasmania's Finest Sauces, Jams, Chutneys and Mustards Sat, 09 May 2020 02:55:09 +0000 en-US hourly 1 https://wordpress.org/?v=5.3.1 Silverbeet Salad https://gourmetsauce.com.au/silverbeet-salad/ Thu, 25 Jun 2015 22:22:05 +0000 http://gourmetsauce.com.au/?p=3615 Ingredients 1 large bunch silverbeet 1 red onion, finely sliced ½ cup toasted walnuts chopped 200g feta, crumbled 100g fried noodles   Dressing 1/3 cup cider vinegar 1/3 cup olive oil ½ large lemon, juiced 2 tbs TGS Co Honey Mustard 2 tbs soy sauce 2 tsp honey 1 clove garlic, crushed pinch salt Instructions

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Ingredients

  • 1 large bunch silverbeet
  • 1 red onion, finely sliced
  • ½ cup toasted walnuts chopped
  • 200g feta, crumbled
  • 100g fried noodles

 

Dressing

  • 1/3 cup cider vinegar
  • 1/3 cup olive oil
  • ½ large lemon, juiced
  • 2 tbs TGS Co Honey Mustard
  • 2 tbs soy sauce
  • 2 tsp honey
  • 1 clove garlic, crushed
  • pinch salt

Instructions

  1. Add all dressing ingredients to a jar and shake well
  2. Mix onion and silverbeet, then add crumbled feta and toasted walnuts and mix gently
  3. Add most of the noodles just prior to serving and mix through with dressing
  4. Sprinkle few remaining noodles on top of salad to finish

Notes

  1. Garnish with thinly sliced red chilli for a little bit of spice
  2. Don’t be shy about dressing this salad quite boldly.  There are some strong flavours in it and the dressing needs to stand up to them

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]]> Chicken Wings & Mustard Butter https://gourmetsauce.com.au/chicken-wings-mustard-butter/ Wed, 15 Apr 2015 06:36:26 +0000 http://gourmetsauce.com.au/?p=3504 Ingredients 10 chicken wings with tips removed 600ml buttermilk 60g sea salt flakes Sunflower oil 100g rice flour Mustard Butter 40g TGS Co Honey Mustard 1tbs finely chopped dill 2tbs finely chopped Italian Parsley 2 chopped garlic cloves 200g softened unsalted butter Instructions Use a sharp knife to separate wings at the joint into 2

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Ingredients

  • 10 chicken wings with tips removed
  • 600ml buttermilk
  • 60g sea salt flakes
  • Sunflower oil
  • 100g rice flour
  • Mustard Butter
  • 40g TGS Co Honey Mustard
  • 1tbs finely chopped dill
  • 2tbs finely chopped Italian Parsley
  • 2 chopped garlic cloves
  • 200g softened unsalted butter

Instructions

  1. Use a sharp knife to separate wings at the joint into 2 pieces. Hold the exposed bone at one end and push all meat to opposite end with a small knife to form a knob of meat, then trim the end of the bone. For the piece with 2 bones, remove the larger one.
  2. Combine buttermilk and salt in a bowl, add wings and toss to coat. Cover and refrigerate for at least 3 hours.
  3. To make the mustard butter, add all mustard butter ingredients and process until smooth.
  4. Half-fill a saucepan with the oil and heat to 160C. Drain the wings from the buttermilk and toss in the rice flour. Deep fry in batches for 6 minutes or until golden.
  5. Serve topped with knobs of the mustard butter.

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]]> Cheese and Relish Scones Recipe https://gourmetsauce.com.au/cheese-relish-scones/ Tue, 03 Jun 2014 04:26:29 +0000 http://gourmetsauce.com.au/?p=2881 Ingredients 3 cups self-raising flour 1 tsp salt ½ cup butter ¾ cup TGS Co Tomato Relish ½ cup strong cheddar cheese, grated Milk Instructions Preheat the oven to 200°c Combine salt and flour. Rub butter into the flour mixture until it resembles breadcrumbs. Add enough milk to make pliable dough Press dough out onto

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Ingredients

  • 3 cups self-raising flour
  • 1 tsp salt
  • ½ cup butter
  • ¾ cup TGS Co Tomato Relish
  • ½ cup strong cheddar cheese, grated
  • Milk

Instructions

  1. Preheat the oven to 200°c
  2. Combine salt and flour. Rub butter into the flour mixture until it resembles breadcrumbs. Add enough milk to make pliable dough
  3. Press dough out onto a floured surface into a rectangle shape 1cm thick
  4. Spread entire surface with Tomato relish and grated cheese avoiding the edges
  5. Preheat the oven to 200°c
  6. Roll the dough (into a scroll), length ways, cut into 2cm thick pinwheels and place on a floured baking tray
  7. Cook for 15 minutes or until part golden and cooked through

Notes

  1. Serve with cheese and cold meats as a snack or entree

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]]> Tomato Relish Palmiers https://gourmetsauce.com.au/tomato-relish-palmiers/ Mon, 19 May 2014 04:38:49 +0000 http://gourmetsauce.com.au/?p=2810 Ingredients 2 sheets puff pastry 1 clove garlic, crushed 2 tsp melted butter ½ cup TGS Co Tomato Relish 2 tbs basil, chopped Instructions Preheat oven to 180°C Combine all ingredients in a bowl and mix well. Spread half the filling on each pastry sheet and fold in sides to meet in centre. Flatten slightly,

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Ingredients

  • 2 sheets puff pastry
  • 1 clove garlic, crushed
  • 2 tsp melted butter
  • ½ cup TGS Co Tomato Relish
  • 2 tbs basil, chopped

Instructions

  1. Preheat oven to 180°C
  2. Combine all ingredients in a bowl and mix well.
  3. Spread half the filling on each pastry sheet and fold in sides to meet in centre. Flatten slightly, fold in half again and press sides together. Cover and refrigerate for 1 hour.
  4. Cut pastry into 1.5cm slices and place, cut side up, on lightly greased oven trays leaving at least 2 cm surrounding each
  5. Bake for 15 minutes or until golden
 

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]]> Chicken & Tomato Relish Quesadillas https://gourmetsauce.com.au/chicken-tomato-relish-quesadillas-2/ Mon, 19 May 2014 04:14:56 +0000 http://gourmetsauce.com.au/?p=2801 Ingredients 4 x 20cm flour tortillas 2 cups (320g) shredded barbecued chicken 2 cups (240g) grated cheddar cheese 1 heaped tbs chopped jalapeno pickles 150g TGS Co Tomato Relish ½ cup chopped coriander Instructions Arrange the tortillas on a flat surface. Divide the chicken, cheese, coriander and jalapenos between the four tortillas, scattering the ingredients

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Ingredients

  • 4 x 20cm flour tortillas
  • 2 cups (320g) shredded barbecued chicken
  • 2 cups (240g) grated cheddar cheese
  • 1 heaped tbs chopped jalapeno pickles
  • 150g TGS Co Tomato Relish
  • ½ cup chopped coriander

Instructions

  1. Arrange the tortillas on a flat surface. Divide the chicken, cheese, coriander and jalapenos between the four tortillas, scattering the ingredients over half of each one. Spread the Tomato Relish over each and fold the unused half over to form a half-moon shape.
  2. Heat a large, lightly oiled frypan over medium-low heat. Place 2 quesadillas in the pan and cook for 3 minutes each side or until cheese has melted. Keep these warm while you cook the next two.

Notes

  1. Cut into wedges and serve as a mouth-watering snack or entree.

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]]> Hot Chilli Mustard Potatoes https://gourmetsauce.com.au/hot-chilli-mustard-potatoes/ Thu, 15 May 2014 04:07:47 +0000 http://gourmetsauce.com.au/?p=2758 Ingredients 1 tbs olive oil 500g par cooked 1 cm potato cubes (boiled or micro waved) 3 tbs TGS Co Hot Chilli Mustard Coriander, finely chopped Sour cream Instructions Lubricate hot wok with 1 dessert spoon olive oil. Add potato cubes and stir gently for about 4 minutes or until potatoes are seared over high

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Ingredients

  • 1 tbs olive oil
  • 500g par cooked 1 cm potato cubes (boiled or micro waved)
  • 3 tbs TGS Co Hot Chilli Mustard
  • Coriander, finely chopped
  • Sour cream

Instructions

  1. Lubricate hot wok with 1 dessert spoon olive oil.
  2. Add potato cubes and stir gently for about 4 minutes or until potatoes are seared over high heat.
  3. Add mustard and stir through the potato for another minute or until seeds start to spit.
  4. Just prior to removing from the wok, add coriander and combine.

Notes

  1. Serve as an entrée or an accompaniment to a spicy main course. Drizzle sour cream over.

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]]> Dips and dressings https://gourmetsauce.com.au/dips-dressings/ Wed, 14 May 2014 02:08:38 +0000 http://gourmetsauce.com.au/?p=2699 Ingredients For our dips and dressings, we refer to the main ingredient as the ‘base’. The base is optional depending on your preference, either yoghourt, sour cream, mascarpone, cream cheese or tofu No quantities are given as each palate will require varying amounts. Simply add our products to taste – particularly the hotter blends. Start

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Ingredients

  • For our dips and dressings, we refer to the main ingredient as the ‘base’. The base is optional depending on your preference, either yoghourt, sour cream, mascarpone, cream cheese or tofu
  • No quantities are given as each palate will require varying amounts. Simply add our products to taste – particularly the hotter blends. Start with a small amount and add to suit your palate. 
  • Cream cheese is the only base we prepare in a blender resulting in the thickest dip
  • If you want to transform your dip into a salad dressing, simply add a little mirin and shake well in a jar. The mirin adds a slightly sweet vinegar taste 

Instructions

  1. Strawberry Chilli: Add Strawberry Chilli Sauce to base with a dash of lime juice. As an option, add some finely shredded coriander.
  2. Thai Chilli: Add Thai Chilli Sauce to base gradually, tasting as you mix until the heat level suits your pallet. A pinch of coriander is good with this.
  3. Tomato Kasoundi: For a taste of India, add Tomato Kasoundi to base until the heat level suits. Add a dash of lime juice and some finely chopped mint.
  4. Hot Chilli Mustard: For a spicy dip with a crunchy texture, this is a winner, particularly with sour cream, but works well with any of the bases.
  5. Chilli Jam: Made from fresh jalapeno chillies, this product makes a wonderful dip or dressing, particularly with yoghourt
  6. Plum & Pepperberry Chutney: For a fruity dip, add Plum & Pepperberry Chutney to base. Try using cheese ‘sticks’ to dip, or, use cream cheese as the base and fill button mushrooms for a delicious snack.
  7. Cumberland Sauce & Hot Whisky Mustard: A wonderful combination of fruit and heat. Add Cumberland Sauce to base first, and then stir in the mustard to taste.
  8. Summerberry jam & Mild Wholeseed Mustard: An imaginative way to use jam! Sharp fruity flavour with a hint of mustard heat. Try on dark rye bread or as a dip. Add jam to base, and then stir in the mustard to taste.
  9. Apricot Chutney & Hot Whisky Mustard: The heat of this mustard balances well with the sweetness of the chutney. Add Apricot Chutney to base, stir in the mustard to suit the desired level of heat required.
  10. Horseradish Mustard & Apricot Jam: Try this novel taste – superb as a dip and over cucumber on dark rye. Add Horseradish Mustard to base then stir in Apricot Jam until a delicate balance of sweetness is reached. Try this with seafood, particularly with the mirin added.
  11. Crushed Strawberry Conserve & Pepperberry Mustard: A unique flavour results from this combination which can be as sweet or peppery as you choose! Add the Pepperberry Mustard to base, and then stir in the jam until the required balance of flavour is reached.

Notes

  1. You will never feel guilty eating a dip again- no chemicals, no artificial flavours!

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]]> Muffins with Corn, Bacon and Chilli Jam https://gourmetsauce.com.au/muffins-corn-bacon-chilli-jam-2/ Wed, 14 May 2014 01:20:59 +0000 http://gourmetsauce.com.au/?p=2692 Ingredients 50ml sunflower oil 1 small onion, finely chopped 300g bacon, chopped 310g can corn kernels, rinsed, drained 300g natural low fat yoghourt 2tbs TGS Co Chilli Jam 2tbs TGS Co Pepperberry Mustard 1 egg, lightly beaten 1 small zucchini, grated 125 g polenta 1 cup plain flor 3tsp baking powder Instructions Preheat oven to

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Ingredients

  • 50ml sunflower oil
  • 1 small onion, finely chopped
  • 300g bacon, chopped
  • 310g can corn kernels, rinsed, drained
  • 300g natural low fat yoghourt
  • 2tbs TGS Co Chilli Jam
  • 2tbs TGS Co Pepperberry Mustard
  • 1 egg, lightly beaten
  • 1 small zucchini, grated
  • 125 g polenta
  • 1 cup plain flor
  • 3tsp baking powder

Instructions

  1. Preheat oven to 200C and grease a 12 hole muffin pan.
  2. Heat oil in a frying pan over medium heat. Cook onion until softened. Add bacon and cook until starting to crisp, then add corn and cook for a further 1 minute and set aside to cool.
  3. Once cooled, add yoghourt, Chill jam, Pepperberry Mustard, egg, zucchini and polenta. Sift in flour and baking powder. Mix until just combined.
  4. Divide among muffin tray holes and bake for 25 minutes or until golden. Cool slightly and turn onto a wire rack.

Notes

  1. Serve at room temperature with olives, sun dried tomatoes and Feta cheese

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]]> Mediterranean Mustard Bites https://gourmetsauce.com.au/mediterranean-mustard-bites/ Tue, 13 May 2014 09:10:27 +0000 http://gourmetsauce.com.au/?p=2677 Ingredients 2 eggs, lightly beaten 1 large bunch (about 350g) spinach ½ cup milk 250g ricotta 1 cup self-raising flour ½ cup chopped semi-dried tomatoes ⅓ cup Kalamata olives chopped ¼ cup chopped basil 50g TGS Co. Pepperberry Mustard 50g finely grated parmesan cheese (optional) Instructions Place spinach into a large heatproof bowl, just cover

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Ingredients

  • 2 eggs, lightly beaten
  • 1 large bunch (about 350g) spinach
  • ½ cup milk
  • 250g ricotta
  • 1 cup self-raising flour
  • ½ cup chopped semi-dried tomatoes
  • ⅓ cup Kalamata olives chopped
  • ¼ cup chopped basil
  • 50g TGS Co. Pepperberry Mustard
  • 50g finely grated parmesan cheese (optional)

Instructions

  1. Place spinach into a large heatproof bowl, just cover with boiling water and set aside for 30 seconds
  2. Plunge into a bowl of cold water. Drain well, squeeze out excess water and chop finely
  3. Whisk together milk, eggs and ricotta in a large bowl
  4. Gradually add flour and whisk until smooth
  5. Stir in spinach, semi-dried tomatoes, olives, basil and mustard
  6. Grease a mini muffin baking tray lightly with olive oil or butter
  7. Spoon the mixture into the tray level with the surface
  8. Bake in a 180°c pre-heated oven for 40 minutes, or until risen, golden and cooked through
  9. Use a knife to remove the bites from the tray and allow to cool on a rack
  10. Serve warm or cold
  11. This recipe will make approximately 26 bites in a small cavity tray
 

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]]> Chutney Cheese Puffs https://gourmetsauce.com.au/chutney-cheese-puffs/ Tue, 13 May 2014 06:22:50 +0000 http://gourmetsauce.com.au/?p=2668 Ingredients 3 sheets frozen puff pastry, thawed 1 cup TGS Co Plum and Pepperberry Chutney ½ cup goat’s cheese Instructions Preheat the oven to 200C Place the pastry on a floured surface and cut into squares. If you want smaller “snack size” puffs, make the squares 80mmx80mm. If you want them larger, make them 120mm

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Ingredients

  • 3 sheets frozen puff pastry, thawed
  • 1 cup TGS Co Plum and Pepperberry Chutney
  • ½ cup goat’s cheese

Instructions

  1. Preheat the oven to 200C
  2. Place the pastry on a floured surface and cut into squares. If you want smaller “snack size” puffs, make the squares 80mmx80mm. If you want them larger, make them 120mm square.
  3. Mix chutney and goats cheese into a chunky paste
  4. For the smaller puffs, place ½ teaspoons in the centre of each square (1 tablespoon for the larger squares) Brush edges with water. Fold the pastry corner to corner to form a triangle, pressing the edges to seal.
  5. Place on an oven try lined with baking paper. Bake for 15 minutes or until golden

Notes

  1. Serve as a snack or light lunch

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