Fusion of Spice Tuscan Seasoning

Discover the enticing flavours of our Tuscan Seasoning, a perfect blend of herbs that will transport your taste buds to the beautiful region of Tuscany.

With a delightful combination of garlic, rosemary, parsley, and pepper, this seasoning brings the authentic Tuscan-style flavour to your dishes.

Enhance your favourite BBQ dishes or pasta creations not forgetting the pizzas with a burst of flavour by sprinkling this Tuscan seasoning.

It's also a fantastic choice for seasoning roast beef , chicken, fish, or lamb before grilling or baking, adding a delicious twist to your meats. For a unique touch, try incorporating it into hearty soups or sprinkling it over crusty fresh bread.

100g bottle
All Natural Ingredients

Packed in Western Australia
From at least 58% Australian Ingredients

Ingredients: Finest Herbs and Spices, Lemon Myrtle, Sugar, Salt, Dehydrated Vegetables, Rice Flour, Canola Oil, Spice Extract, Anticaking agent (551)

Allergens: None

Recommended Shelf life: Once opened, it is best to use within 6 months for optimal freshness and quality.

Recipe: Tuscan Whole Roast Chicken with Homemade Gravy

Recipe Ingredients:

• 1.8kg whole chicken
  
• ⅓ cup extra virgin olive oil
• 1 cup white wine
• 50g unsalted butter
• Flour
• Stock

Stuffing Ingredients:

• 300g breadcrumbs
• 2 brown onions, finely diced
• 3 tablespoons diced garlic
• ⅓ cup water
• 6 tablespoons Tuscan seasoning herbs
• 2 tablespoons chopped rosemary
• 60g finely grated Parmesan
• 1 free-range egg
• ½ bunch flat-leaf parsley, picked and torn
• Sea salt flakes and freshly ground black pepper, to season

Method:

1. Preheat the oven to 180°C.
2. Thoroughly pat the chicken dry.
3. In a large bowl, combine all the stuffing ingredients and mix well.
4. Stuff the chicken cavity with the prepared stuffing mixture.
5. Tie the chicken legs together with kitchen string and place the chicken on a rack in a roasting pan.
6. Brush the chicken with a mixture of melted butter and olive oil, and cover the pan with foil.
7. Roast the chicken for 1 ¼ hours, then uncover and baste it with more butter mixture.
8. Continue roasting the chicken, uncovered, for an additional ½ hour or until an instant-read thermometer inserted into the thickest part of the breast reads 75°C.
9. Transfer the chicken to a carving board and let it rest for 20 minutes before carving.
10. Meanwhile, to make the gravy, carefully pour the leftover liquid from the roasting pan into a small measuring cup. Allow the fat to rise above the juices, then spoon off the fat and reserve the pan juices.
11. Heat the roasting pan over a medium-high heat. Add back the reserved pan juices without the fat, and stock, and bring it to a simmer, stirring to scrape up the brown bits. Strain and discard any solids.
12. In a medium saucepan over medium-high heat, melt the butter and add the flour. Cook, stirring, for 2 minutes, then whisk in the stock mixture. Bring the mixture to a simmer and cook for 5 minutes or until the gravy thickens slightly. Season with salt and pepper.
13. Carve the chicken and serve with the delicious homemade gravy.