Your first step to making dishes inspired by Chef Rocco DiSpirito: this exclusive TiNDLE cookbook put together by Chef Rocco himself! It has all his tips and tricks for you to try TiNDLE in a range of sensational dishes, and experience the full versatility of TiNDLE for yourself.
Defrost TiNDLE overnight in a fridge. Or speed-defrost by putting TiNDLE in a sealed plastic bag in cold water.
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Mold TiNDLE into any shape you want, and marinate easily with your favorite coating.
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Once coated, deep fry at 180°C (350°F) for 4 minutes until crispy and golden.
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Fry in a hot pan until golden brown on both sides and baste for another 3 minutes.
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Brush TiNDLE lightly with oil and marinade and grill on both sides.
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Sear the marinated TiNDLE until it’s golden brown on all sides and add to the sauce.
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