Pollyanna’s Kitchen celebrates three Great Taste awards
Pollyanna’s Kitchen is delighted to announce that Chillish®, Just the Gubbins® and Just the Crush® have all been awarded prestigious stars in the 2019 Great Taste Awards.
Widely acknowledged as the most respected food accreditation scheme for artisan and speciality food producers, this is a huge achievement for the local Sussex firm whose products have received three of the world’s most coveted food and drink Great Taste awards.
Out of 12,772 products sent in from over 100 different countries, Pollyanna’s Kitchen was awarded a 2-star Great Taste award for Just the Gubbins®, where the product was described by judges as ‘above and beyond delicious’, and a 1-star Great Taste award for Chillish® and Just the Crush®, with judges dubbing them both as ‘a food that delivers fantastic flavour’.
Judged by over 500 of the most demanding palates, belonging to food critics, chefs, cooks, restaurateurs, buyers, retailers and producers, as well as a whole host of food writers and journalists, of the 12,772 entries, only 1,326 received 2-stars and 3,409 were awarded a 1-star accolade.
Pollyanna’s Kitchen products will now be wearing the unmistakeable black and gold Great Taste label as a badge of honour, and Pollyanna Hutchinson founder and creator of Pollyanna’s Kitchen is so very, very proud saying “These awards have been on my dream board for two years and I am so ecstatic, I cannot tell you. This is such an amazing award and for three of my products to have been recognised as exceptional is a phenomenal achievement.”
Recognised as a stamp of excellence among consumers and retailers alike, Great Taste values taste above all else. And, Pollyanna’s Kitchen will be offering tastings and proudly displaying their new Great Taste Bunting on the front lawn at the Chilli Fiesta in West Dean Gardens near Chichester this coming weekend, the 9th, 10th and 11th August.
Just the Crush is featured in Fine Magazine
Grab a copy of the exclusive Fine magazine and check out the mouth watering recipe and full page feature on Just the Crush®.
I am so proud to be in this beautiful magazine once again.
Funday Sunday is almost here
Well Funday Sunday - Sunday 7th July, in Horsham Park - is almost here and Pollyanna's Kitchen cannot wait to see you all there.
We will be letting you all taste our amazing Chillish, Garlish, Just the Crush and Just the Gubbins, so that you can see for yourselves how fabulously tasty it really is.
See you there!
Storrington Village Day
Well it was a hot one - and that was not the Chillish!
What an amazing village day, so much fun, great stalls and some lovely lovely people.
Pollyanna's Kitchen has such a great time. Thank you
Fleet Food Festival
What a fantastic time we had at Fleet Good Festival!
Thank you so much to all of my new customers in the area, you’re all fabulous!
Thank you to Gene Ash Photography for this great picture too.
Sweet & Spicy Barbecued Chillish® & Honey Chicken Legs
This extremely delicious recipe is always a winner when the sun comes out. They can also be done in the oven if need be!
Serves 4
Ingredients:
8 large Chicken legs
5 tbsp Chillish® Oil
4 tbsp Just the Gubbins®
6 tbsp Honey
Black sesame seeds
Salt & Pepper
Method:
Score the chicken legs all over with a sharp knife.
In a bowl, mix together the Chillish® oil and Just the Gubbins®, Honey and seasoning.
Rub the mixture all over the chicken legs, making sure to get under the skin where possible.
Cover in foil and leave for a minimum of 3 hours – overnight is possible.
Place on the BBQ, turning and basting regularly, until cooked. Leave to settle for 5 minutes.
Serve in a bowl and finish with a sprinkle of Sesame seeds.
Barbecued Salmon fillets in a Garlish® and Just the Gubbins® marinade
Incredibly quick and easy, this recipe is healthy and utterly mouthwatering.
Serves 4
Ingredients:
4 Salmon Fillets (skin on)
3 tbsp Garlish®
2 tbsp Chillish – Just the Gubbins®
Garnish: Fresh Coriander
Tools: Tin foil
Method:
These fillets go onto the BBQ in a tin foil parcel. Begin by making a ‘leak-proof’ foil parcel around the fillets. To do this, you simply take a large sheet of foil, fold it in half and then add the fillets. Fold up the edges around the salmon.
In a cup, mix together the Garlish® oil (adding a bit of the crush) and the Just the Gubbins®. Mix them together well, then pour over the salmon fillets. Ensure the fillets are well coated, then crunch the foil ‘lid’ over the top, sealing them in.
Using a fish slice, place it in the middle of the BBQ for approximately 10 -15 minutes (or until the middle of a fillet is not translucent).
When they are ready, carefully lift the parcel on a plate and leave to rest 5 minutes before adding a couple of sprigs of Coriander. Open the top of the foil and pass it around!
Just the Crush® Leg of Lamb with Rosemary and Orange
This quick recipe is easy and delicious. It is perfect for a gathering and looks the part!
Serves 6-8
Ingredients:
3 tbsp Just the Crush®
1 Leg of Lamb (approx. 1.8kg)
50g Salted butter (refrigerated)
Bunch of Rosemary
Juice from 2 Oranges
Zest of 2 Oranges
1-2 tsp Salt
Black pepper to taste
Method:
- Pre-heat the oven to gas mark 5, 375ºF (190ºC).
- Place the Lamb on a baking tray and make a number of incisions all over.
- Zest and squeeze the oranges and drizzle both over the top, ensuring as much goes in to the holes as possible.
- Cut the butter into thin sticks and pack the holes. This can be a bit fiddly but it is worth it!
- Smother the leg in Just the Crush®, season with the salt and pepper, then put a stick of rosemary into each hole.
- Place in the oven for 1hr 15mins, basting every 15 minutes.
- Remove from the oven, cover in foil and set aside to rest for 30 minutes. Cover the foil with a couple of tea towels to keep the heat in.
To Serve: Using a very sharp knife, slice in the direction of the fibers and drizzle with a tablespoon of pan juices. Enjoy!
Creamy Just the Crush® Mushrooms on toasted Ciabatta
This quick recipe is simply outstanding.
Serves 2
Ingredients:
2 tbsp Just the Crush®
400g Chestnut Mushrooms
Knob of butter or oil for frying
A Large handful of Parsley (finely chopped and a handful kept aside for garnish)
2 tbsp Soy Sauce
2 tbsp double cream
1-2 tsp Salt
Black pepper to taste
1 x Ciabatta baton (sliced in two)
Method:
- Slice the mushrooms and fry on a medium/high heat in the butter (or oil) until they are browned at the edges and almost half the size. Add the Soy sauce.
- Lower the heat and add the cream, Parsley and Just the Crush®. Season to taste.
- Toast the Ciabatta, then pour the creamy mushrooms over. Sprinkle with the remaining Parsley and a few cracks of black pepper…and serve!
Note – You could add more cream and Just the Crush® to this dish and serve with toasted ciabatta fingers for a more ‘tapas style’ dish.
Crispy Gnocchi in a Just the Crush® and tomato sauce with Basil and Parmesan
This is a quick recipe and tastes just fantastic. It makes the perfect Vegetarian dish.
Serves 2
Ingredients:
3tbsp Just the Crush®
500g Gnocchi
Knob of butter or oil for frying
A large handful of Basil (finely chopped and a handful kept aside for garnish)
1tsp Red wine vinegar
500g Passata
1-2 tsp Salt
Black pepper to taste
Method:
- Fry the Gnocchi in the butter on a high heat until it has browned. Set aside.
- In the same pan, lower the heat and add the red wine vinegar, passata, Just the Crush® and the salt and pepper. Simmer for 15 minutes until the sauce has reduced.
- Add the basil and the gnocchi and heat through.
- Serve with a sprinkle of Parmesan and remaining basil.