Gordon's Jolly Fine Recipes
Gordon's Jolly Fine Recipes
Gordon Rhodes loved exploring the globe in search of exotic tastes and flavours and has supplied the food industry with a quality range of aromatic and flavoursome recipes for over 30 years.
Gordon's Jolly Fine Stuffing's are not just for Sunday lunch!
Creating an array of versatile meal ideas for meat, fish and vegetarian dishes our Jolly Fine Stuffing's can be used for stuffing vegetables, meat or even topping pies.
Gourmet Sauce Mixes designed especially for slow cookers as well as pan fry and oven bake methods!
Gordon's Slow Comfortable Stew, No Hurry Chicken Curry and Chilled out Chilli Con Carne Gourmet Sauce Mixes are all suitable for vegetarian recipe variations, offering versatile recipe options.
GReat gatherings inspired by Gordon's Gourmet Coaters!
The new range of Rubs, Crumbs and Sprinkles are perfect for meat, fish, wedgies and veggies and with both a "Hot & Spiced" and a "British Inspired" range to choose from, they provide ideal solutions for all your gourmet gathering's.
Inspired by nostalgia and selecting only tasty, wholesome and hearty ingredients, the GR range provides the perfect partner in gourmet flavours for today's time conscious cooks.
JOLLY FINE CHICKEN ENCROUTE PARCELS
1 packet of GR Gourmet Country Herb &
Chestnut Stuffing Mix (125g)
250 ml Water
4 Chicken breasts
4 pieces of ready to roll puff pastry 15cm square and 3mm thick
How to make Jolly Fine Chicken Encroute
Preheat the oven the 180°c/Gas Mark 4
Pour the contents of a pack of GR Country Herb and Chestnut Stuffing Mix in a large mixing bowl.
Add 250ml of boiling water and mix thoroughly.
Leave to stand until the water is absorbed then gently remix.
Place a puff pastry portion onto a greased baking tray.
Place a chicken breast on one side of the pastry portion and top with a layer of stuffing.
Using a lattice cutter, score the empty side of the pastry, brush outer edges with water and fold to form lid, pressing down the edges to form a seal.
Prepare the remaining 3 parcels, brush top with the beaten egg and bake in the oven for 25-30 minutes.
Gordon Recommends serving with new potatoes a vegetable medley and a sprinkle of black pepper
GOURMET VEGGIE CURRY POT
1 packet of GR Gourmet No Hurry Chicken Curry
Sauce Mix (suitable for vegetarians)
250g Sweet Potatoes, chopped
450g Diced Mixed Vegetables (e.g. Aubergine, Courgette, Butternut Squash, Cauliflower, Broccoli, green beans)
2 Peppers, chopped
1 Onion, chopped
1 Tin (400g) Tomatoes
1 Tin Chickpeas
175g Fresh Spinach, chopped
Slow Cook Instructions
Place the chopped Mixed Vegetables, Peppers, Onion, Tomatoes and Chickpeas into your slow cooker pot.
Blend the No Hurry Curry Sauce Mix with the water and add to the slow cooker pot. Stir thoroughly.
Cover and cook for 4 hours on HIGH or 8 hours on MEDIUM until the vegetables are tender and cooked through (keep covered during cooking, cooking times may vary between slow cooker models).
Add Spinach, stir through and stand for 5 minutes before serving.
Gordon Recommends: Serving with rice or naan bread and garnishing with fresh coriander.
JOLLY FINE CRISPY FISH GOUJONS
1 Packet of GR Gourmet Tomato & Sweet Red Pepper Stuffing Mix
450g White Fish
1 Beaten Egg
How to make Jolly Fine Fish Goujons
Preheat the oven to 180oC/Gas Mark 4.
Cut the fish into finger size goujon portions.
Beat the egg and pour onto shallow plate.
Dip the goujons in the egg wash to cover all surfaces.
Pour the Tomato & Sweet Red Pepper crumb onto a separate plate.
Roll the egg washed goujon portions in the stuffing mix until fully coated.
Place coated goujons in an oven proof dish and oven bake for 25-30 minutes until golden brown.
Gordon Recommends serving with seasoned potato wedges, mayonnaise dip and lemon slices
To try more of Gordon's Jolly Fine recipes visit www.gordonrhodes.co.uk/recipes or visit Gordon's online shop www.gordonrhodes.co.uk/shop
T: +44 (0) 1274 758007
Twitter: @Gordon Rhodes