TPG Cookbook

Our Cookbook.

TPG Electronic Cookbook During the winter months of 2022, we invited all team members to bring in a soup to share with their team and take some pictures of the team sharing lunch and post it to Yammer. The People and Culture team then remade the best of these recipes and created this electronic cookbook with some of the best recipes. This electronic cookbook is now available for all team members to access via Yammer.

Thai Sweet Potato and Cashew Soup Ingredients 1L of Vegetable Stock 2 – 2 ½ Large Sweet Potatoes 1 Cup of Cashews 1 Birdseye Chilli 1 Nob of Ginger 4 cloves of Garlic 2Tbsp Olive Oil Pepper to season Method Peel and finely chop or grate the ginger and garlic then add it to a pot on medium heat with the olive oil. At the same time finely chop your chilli (remove the seeds if you do not wish for it to be too hot) and add it to the pot. Continue to stir until slight colouration occurs. Peel and dice your sweet potato into roughly cut medium size cubes (approximately 2cm-3cm) and add to the pot along with the cashews once the chilli, garlic and ginger have a slight colour. Pour in the vegetable stock (you can use reduced salt stock if you wish) and place a lid on the pot and bring to the boil. Once the pot is boiling reduce to a simmer an let it sit for approximately 20 – 30 minutes or until you can squish the sweet potato with a fork. Once ready remove from heat and let the soup cool before blending. Once blended you can serve the soup with some cracked black pepper or eat it as is.

One Pot Shredded Chicken and Vegetable Soup Ingredients 1L of Chicken Stock 2 Chicken Breasts 1 Large Sweet Potatoes 1 Parsnip 2 stalks of Celery 2 Carrots Method Peel and dice all your vegetables into small 1cm cubes and finely slice the celery into 3mm thick slices. Place all of your vegetables, stock and chicken breasts (making sure to submerge chicken in the stock) to the pot and bring to the boil. Once the soup is boiling reduce the heat and let it simmer with a lid on. Once the chicken breasts are cooked remove from the pot and uses two forks to shred the chicken. Add the chicken back into the pot and let it simmer until the vegetables are softened (this whole process will take approximately 30 minutes). After 30 minutes the soup should be ready to enjoy. Optional You can substitute or add vegetables i.e., change the sweet potato to pumpkin and add potato. You may also choose to keep the shredded chicken to the side, allow the soup to cool slightly and blend the vegetables and then add the shredded chicken back in.

Ingredients PCulamspsikcin 1.25kg Butternut Pumpkin Soup 2 Cups Massel Vegetable Liquid Stock 1 Onion 1 Leek 4 White Potatoes 1 Garlic Clove 1tsp Olive Oil 1 Cup of Bacon Pieces 1Tbsp Cream 1 Stem of Coriander Method Firstly, you will need to prepare all of the ingredients. Wash, dry and chop the leek, chop the onion, crush the garlic, peel the potatoes and peel, remove seeds and chop the pumpkin into 2cm cubes. Once you have prepped the vegetables, you will need to add the olive oil, onion, garlic, bacon pieces and leak to a pot and let them cook for a couple of minutes until slightly brown. Once you can see a slight colouration in the pot, add the pumpkin, potatoes and stock. Bring the soup to the boil and then reduce the heat and let the soup simmer for approximately 30 minutes. Once the pumpkin is soft, remove the soup from the heat and let sit until it has cooled enough to blend. Use a stick blender to blend the soup and add the cream (ensure the soup is not too hot or the cream will split). Serve in a bowl and garnish with the coriander leaves and a side of bread if desired.

Potato, Leek and Bacon Soup Ingredients Method Optional 3kg Potatoes 2 Leeks Finely slice the leeks, dice the In a pan add a drizzle of olive oil 2 Medium Brown Onions onions and chop the garlic then and bring to a medium heat. Peel 6 – 8 Cloves of Garlic add it to a pot with the olive oil parsnips into ribbons and add to 400g Diced Bacon and bacon pieces and sauté on the hot oil with a pinch of chicken 1L Chicken Stock a medium heat. Wash, peel and stock powder and a pinch salt. 1L Vegetable Stock cut the potatoes and add the Fry parsnip ribbons until golden 2 Sprigs of Rosemary potatoes, stock, water, sprigs of brown, remove the ribbons and 600ml Thickened Cream rosemary, salt and pepper to the let them sit on a paper towel to 2tsp Salt pot and mix well. drain excess oil and allow them to 1tsp Pepper Put a lid on the pot and bring crisp. 2L – 3L Water to boil, once boiling reduce to * This recipe will make a medium heat and let it gently approximately 4L of soup or simmer for 2 hours stirring 8 – 10 servings. occasionally. After 2 hours, remove the rosemary sprigs and check to ensure that the stock has reduced to even levels of ingredients. Once cooled slightly blend with a stick blender and add cream (continue to add cream or water until desired thickness is achieved).

Ingredients SLShaoamunpbk 2 Lamb Shanks 1 tbsp oil 1 Onion 2 large Carrots 1 Potato 1 Parsnip 1 Swede 2 Stalks Celery 1 bunch Parsley 1 cup McKenzie’s soup mix (soak overnight or 2 hours in cold water) 1 pkt Chicken Noodle Soup 1 handful of Angel Hair Spaghetti broken into small pieces Method In a large pot (2-3 litre stock pot) add the oil and bring to the heat over a stove on medium heat. Season shanks with salt and pepper then fry them in the oil, add the onion and cook for a few minutes until evenly browned. Boil a jug and add 2 litres of boiling hot water to the pot. Bring to the boil and simmer for 1.5 hours or until the meat starts to fall off the bone. Remove the shanks from the broth and extract the meat discarding the bones. Strain the broth through a sieve and cool overnight in a covered pot or place into the fridge for a few hours until a layer of fat forms on top. Remove the fat from the top of the cold broth and place back on the stove in stock pot. Chop all of the vegetables and add to the hot broth. Add in the shredded meat and bring to the boil. Next add the soup mix (chicken noodle soup) and broken up spaghetti. Simmer for another hour until all the vegetables are cooked. Season if required to taste or add a dash of Worcestershire sauce. Optional - Serve with crusty bread or toast.

Zesty Lemon Pumpkin Soup Ingredients 2Tbsp Butter 2 Onions 3 cloves of Garlic 2tsp ground Cumin 1.2kg Butternut Pumpkin 1L Chicken or Vegetable Stock 1Tbsp Lemon zest ½ of a Lemon juiced Salt and pepper, to taste Method Melt the butter in a large pot over medium heat. Add the roughly chopped onions and crushed garlic, sauté, stirring often, until onions are very soft but not caramelised. Next add the cumin and cook for one minute then add the butternut pumpkin, chicken broth and the tablespoon of lemon zest and simmer for 30 minutes. Remove from heat and cool. Puree cooled soup in a blender then return it to the pot to re- heat. Finally, add the lemon juice, and salt and pepper to taste. Ladle soup into bowls. Top each serving with a pinch of the remaining zest.

Cauliflower Ingredients and Parmesan 2Tbsp Olive Oil Soup 1 Onion 3 cloves of Garlic 1 Cauliflower (approx. 850g) 1L Vegetable Stock ½ - 1 Cup of Parmesan Cracked pepper Method Heat the oil in a large pot over a medium heat. Cook the onion until lightly browned, stirring occasionally and add the garlic, stirring for 1 minute or until a slight colour appears. Add the cauliflower and stock to the pot and bring to the boil. Once boiling, reduce the heat and simmer for 10 to 12 minutes, or until the cauliflower is tender. Set aside to cool slightly and add the parmesan making sure to stir it though so it can melt. Using a stick blender to blend to a soup consistency. To serve: add additional Parmesan and cracked pepper.

VegetableSSwoeuept Ingredients 1 finely chopped brown onion 1 parsnip 1 large stalk of celery 1 potato 1 sweet potato 3 large carrots 1 Cup of frozen peas and corn 1/3 cup of soup mix 2 litres of liquid vegetable stock Dash of olive oil Method In a large pot place a dash of olive oil and add the finely chopped brown onion. Cook the onion until translucent. Next add all of the chopped vegetables: parsnip, celery (you can add in the full stalk which can be removed later or chopped and added – dependant on personal preference), potato, sweet potato, carrots and peas. Continue to cook for 5 – 10 minutes. Add the Vegetable stock and soup mix to the pot and bring to a boil. Let the vegetables and stock simmer for minimum of 2-3 hours (longer the better). Alternative: This can be altered to a chicken and vegetable soup by adding chicken stock and 4-5 chicken drumsticks. Remove chicken from the bone before serving.