Gather your favourite people around a long table in the safety of your garden, and fill it with little bowls of bold, bright colours bursting with big summer flavours. Choose from our selection of Mediterranean aromatic seasoning, refreshing pastes and fragrant sauces to create happy memories.
MOROCCAN CHICKEN TAGINE
INGREDIENTS: 4 Chicken thighs, with bone & skin; 2 tbsps olive oil; 140 g tagine paste; 3 carrots, sliced; 3 onions, cut into quarters METHOD: Preheat oven to 220°C • Heat oil in a caserole pot, sautè the vegetables for 7 mins until lightly browned • Add tagine paste and stir through • Pour in 400 ml water, cover with lid and cook in the oven for 45 mins, or until chicken is cooked through • Serve with couscous or rice
SPICY GREEK KOKKINISTO LAMB
INGREDIENTS: 450g boneless beef/lamb cubes • 355 g Spicy Greek Kokkinisto cook-in sauce METHOD: Heat 1 tsp olive oil in a large skillet over medium-high heat, add cubed meat and sautè until browned • Remove from heat and let rest • Add 355g of sauce and browned meat to the skillet, reduce heat and simmer for 10 minutes, stirring occasionally until meat is cooked • Serve over rice, couscous or other starch.
TRINCHADO STEAK BOWL
INGREDIENTS: 180 g Trinchado suace • 450 g cubed sirloin • 2 tbsps butter • 4 Portuguese rolls METHOD: Marinate cubed beef in Trinchado sauce in fridge for 2 hours • Remove the meat and keep the sauce aside • Melt butter in a large saucepan on medium-high, add the beef and brown • Add the sauce, simmer with lid on for 10 - 15 minutes until beef is cooked • Serve with rolls or fries.