Just the Gubbins® Con Carne
This recipe is full of flavour and packs a punch. Simply serve on a bed of fluffy white Basmati rice and a large dollop of sour cream.
Serves 4
Ingredients:
500g Lean Beef Mince (10-15% fat)
2 tbsp Just the Gubbins®
400g Can of red Kidney beans
1 large Onion
1 large red pepper cut into strips
2 tbsp oil
3 tbsp Tomato Puree
1-2 tsp Salt & black pepper
1 tbsp flour
150ml Red Wine
100ml x Beef Stock
Large handful of fresh Basil leaves (save 4 leaves for garnish).
Method:
- On a high heat, fry the Beef in batches, until browned, then remove and set aside to rest.
- Lower the heat and add the oil and diced onion to the pan.
- Once the onions are translucent and sweet smelling, re-add the beef, together with the wine and stock.
- Turn the heat up and simmer for 2 minutes.
- Then, lowering the heat again, stir in the flour, Just the Gubbins®, Red Pepper, Tomato Puree, salt and pepper.
- Simmer on a low heat for 40 minutes covering loosely with a lid.
- When the mince is tender and the sauce is thick, add the drained kidney beans and chopped basil.
- Simmer for a further 20 minutes.
Note – Good quality mince is important for this dish! You can add more or less Just the Gubbins® depending on how hot you like your food.
Just the Crush® has Launched
Well the Crush is perfect and I have been labeling the jars over the past week or two, so that I can now proudly say that Just the Crush® has now officially launched as I promised in time for Easter.
Garlic is well known to be a perfect accompaniment for lamb, so order your Crush from our shop, enjoy, and plese tell me how you use your Just the Crush®. Any recipes that we use here on the Pollyanna's Kitchen website will receive a Just the Crush® in the post as a thank you.
A Fantastic Piece in ETC Magazine
Following up on my West Sussex County Times Community Award win, Charlotte Harding from ETC magazine interviewed me about how the award had impacted the business. We discussed loads including my future plans for Pollyanna's Kitchen.
Exciting News - Just the Crush® is in Production
I am excited to be able to tell you that the much longed for Just the Crush® is now in production and will be launched within the next few weeks.
It was always my plan to launch this intense and adaptable garlic condiment in time for Easter as garlic compliments lamb perfectly.
Watch this space and I will let you know as soon as it is ready for you to create some delicious recipes with.
With all my thanks and gratitude - Pollyanna
We Have Been Named as a Sussex Food and Drinks Award 2019 Grand Finalist!
I am so very excited to have received a letter this morning confirming that Pollyanna's Kitchen is a Grand Finalist in this year’s Sussex Food & Drink Awards!
Pollyanna's Kitchen is one of three Grand Finalists for the Sussex Newcomer of the Year 2019.
We will be attending the black-tie event Awards Banquet at the American Express Community Stadium, Falmer, on Wednesday 15th May when the winner of each category is announced and will receive their trophy.
The BAFTA style awards awards ceremony is being presented by presentation by Danny Pike of BBC Sussex and Sally Gunnell OBE, so plese keep your fingers crossed for all of us at Pollyanna's Kitchen. This is just so exciting!
Pollyanna's Kitchen Wins West Sussex County Times Community Award
Pollyanna's Kitchen is very proud to have been awarded the Start up of the year award at the West Sussex County Times Community Awards Evening.
Local fundraisers, volunteers and heroes were honoured at Horsham’s Capitol Theatre last night (Monday October 15) during the West Sussex County Times Community Awards. A total of 13 awards were handed out to people who play an active role within their communities across Horsham district.
The evening was kicked off by Gary Shipton, the editor-in-chief of the County Times, before he handed over proceedings to Blaise Tapp, the paper’s community editor, and host for the evening. He said: “The community awards really are very special because they are awards which belong to our readers and this year they have voted in big numbers for the nominees, meaning that these awards really do carry great significance.” Hundreds of County Times readers took part in the nomination and voting process.
Pollyanna's Kitchen Launches Garlish
West Chiltington based Pollyanna’s Kitchen is delighted to announce a Garlish® tasting event at Crates Local in Horsham on the 7th July 2018.
Created as a sensational extension to their very popular Chillish® range, Garllish® is wonderfully unique and made in Sussex. The sweet flavourful mixture of crushed roasted garlic, caramelised shallots and subtle spices is blended perfectly with a delicate oil to craft this rich and very garlicy 2 in 1 condiment.
Fine Magazine features Chillish® for Alfresco Dining
One of the best things about summer has to be alfresco dining and entertaining, whether that be a picnic at the races with friends or a good old fashioned family BBQ. But how to give your dishes that extra twist, without spending hours in the kitchen.......
Cue locally produced Chillish® chilli oil and their sure simple serving suggestions....
Just the Gubbins® has just launched!
Whether you choose to use it as a condiment, marinade, stir in, or mixer, you will love the enriching depth it will add to your culinary delights. And, if you wish to pack more of a punch, simply add more!
Created as an accompaniment for spreading on bread and crackers, or for adding as a lively relish to the side of your plate in exchange for some more traditional table sauces; this versatile condiment is Vegetarian and Vegan with no preservatives and no added nasties.
Just the Gubbins® has a strong, rich kick as the gooey caramelised onion, exotic chillies and garlic, combines with the nutty oil and elegant spices to create a ‘gubbins’ that will warm and tantalize your taste buds.
Don't miss out and get yours to try now!
Chillish® Cheese Straws with Sesame seeds
Chillish® and Cheese are a match made in heaven. Throw in some puff pastry and you have one of the most decadent, dreamy and delicious works of art. The Chillish® addition to this timeless classic, works beautifully.
This recipe makes approx. 6 Straws.
Ingredients:
320g ready rolled pastry
100g Sussex Charmer Cheese
3 tbsp Chillish® Gubbins (well drained)
2 tbsp black & white Sesame seeds
50g Parmesan
1 tbsp. plain flour (for dusting)
1 beaten egg (to glaze)
Chopped Parsley (Garnish)
Method:
- Preheat the oven to 200C/fan180C/Gas 6. Line a large oven tray with parchment/baking paper.
- On a well floured surface, roll out the pastry into a long oblong. When it is approx. 3mm thick, cut it down the middle (in to two equal pieces).
- Using the back of a spoon, smear the Gubbins all over one of the squares, then sprinkle the Sussex Charmer Cheese and 30g of Parmesan on top, followed by a generous sprinkle of Sesame seeds.
- Next, carefully place the other square over the top. Lightly pressing down, trim the edges to get a smooth and equal shape.
- Using a very sharp knife, slice the ‘pastry sandwich’ into strips (approximately 2cm wide).
- Holding the ends of each strip, twist the pastry until you have a corkscrew shape. Place on a baking tray.
- Lightly brush with a beaten egg and sprinkle another generous tablespoon of sesame seeds and the remaining Parmesan over the top. Place in the oven for 8-10 minutes, until they are golden brown.
- Garnish with Chopped Parsley