Feeling Toasty with Tiggs

What a story there is behind these delicious sauces! The kind of story that sells the product and makes you feel like you are creating a part of the history of Tiggs. The Tiggs brothers, Jacob and Sam would love to take complete credit for these saucy concoctions but really they have their Granny Tigg to thank. Here is their story….

“Our Granny Tigg has been a huge part of our upbringing, from taking us on wild adventures to treating us to some scrummy home made meals. Many such meals have been “Tigged” up with her colourful creations which have captured the taste buds of not just the whole family, but everybody who knows her.

We have both been to University and it was there we learnt the true power of Tigg’s. At a time when cooking our skills were in still their infancy we could always rely on our Granny’s dressings to create something tasty! Often we would come in from Uni and be met with both a depleted supply of Tigg’s as well sheepish looks from our mates – but when things taste this good they don’t last long! We knew then that these delights were multi-purpose and – SIMPLY GOOD WITH EVERYTHING.

If you would like to learn a little more of Granny’s incredible journey from being Miss New Zealand in 1948 to the culinary genius we all love today, then click here. It’s quite a tale.”

I was recently sent a selection of these sauces to try and came up with these yummy toasts. A perfect lunch, snack or nibble with drinks. There is something so comforting about biting into the crunchy toast and having a flavour hit from the scrumptious toppings. This was a definite winner at Tara’s Busy Kitchen HQ so get cooking and get “Toasty with Tiggs”!

Print Recipe
Feeling Toasty with Tiggs
Feeling Toasty with Tiggs
Servings
Ingredients
For the beetroot toasts
  • 2 large beetroots
  • 25 g Tiggs Bold Beetroot sauce
  • fresh mint
  • goats cheese
  • salt and pepper
  • 2 tbsp olive oil
  • 1 garlic clove
  • 2 slices sourdough bread
For the pea purée toasts
  • 200 g frozen peas
  • 25 g Tiggs Cool Basil and Pea sauce
  • salt and pepper
  • 1 garlic clove finely chopped or grated
  • 1 tbsp olive oil
  • 2 slices sourdough bread
  • goats cheese
  • fresh mint
Servings
Ingredients
For the beetroot toasts
  • 2 large beetroots
  • 25 g Tiggs Bold Beetroot sauce
  • fresh mint
  • goats cheese
  • salt and pepper
  • 2 tbsp olive oil
  • 1 garlic clove
  • 2 slices sourdough bread
For the pea purée toasts
  • 200 g frozen peas
  • 25 g Tiggs Cool Basil and Pea sauce
  • salt and pepper
  • 1 garlic clove finely chopped or grated
  • 1 tbsp olive oil
  • 2 slices sourdough bread
  • goats cheese
  • fresh mint
Feeling Toasty with Tiggs
Instructions
For the beetroot toasts
  1. Preheat the oven to 180C/Gas 4/375F
  2. Scrub the beetroot clean. Chop into 2cm dice. No need to be precise and place on a baking tray. Drizzle with the olive oil, season with salt and pepper and toss together using clean hands.
  3. Place the baking tray in the oven and roast until tender. About 35-45 minutes depending on your oven.
  4. Place cooked beetroot in a bowl. Drizzle over Tiggs Beetroot sauce to coat the beetroot. Meanwhile toast your sourdough lightly either under your grill in or in a toaster. Rub each toast with the cut side of a clove of garlic. Top the beetroot on the toasts. Crumble over the goats cheese, as much as you would like and sprinkle with chopped mint.
For the pea purée toasts
  1. Cook your peas according to packet instructions. This should take a couple of minutes.
  2. Place the cooked peas, garlic, Tiggs Cool Basil and Pea sauce, olive oil and salt and pepper in a food processor and pulse until a paste forms. You still want it to be slightly chunky. Meanwhile, toast the sourdough.
  3. Pile the pea purée on the toast and crumble over the goats cheese. As much as you would like and sprinkle with chopped mint.
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