Tuesday, 14 June 2011

"Seriously Good" recipes for a sizzling summer by Gordon Ramsay

Some more lovely recipes for you to try, courtesy of Gordon Ramsay and Seriously Good Sauces :

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With summer just around the corner, why not lighten up your cooking and indulge in one of these delicious Seriously Good recipes from Gordon Ramsay. Using his scrumptious range of Seriously Good Indian and Italian cooking sauces you can quickly whip up one of these recipes, leaving plenty of time to relax with friends and family in the garden... And with at least 10p from the sale of every jar going to Comic Relief (and not a penny going to Gordon) you can enjoy your meal knowing that you’re doing your bit for charity too.


The Seriously Good range of Indian and Italian cooking sauces is available to buy all year round from selected major retailers including Tesco, Sainsbury’s, Asda and the Co-operative. Each one is bursting with rich, intense flavours and is delicious served with meat, fish or vegetables. The sauces start from £1.89 and all ingredients have been selected by Gordon Ramsay to ensure high quality and authentic tasting recipes.


‘Indian Summer’

Add a little spice to your summer with these mouth-watering recipes featuring Seriously Good Indian sauces.



Coronation Chicken

Serves 6-8, as a side salad or light lunch
Prep time: 10 minutes

½ jar Seriously Good Royal Korma sauce
200g Greek yoghurt
juice and zest of 1 lemon
1-2 gala apples, thinly sliced or finely diced
4 cooked chicken breasts, shredded
50g sultanas
½ x 20g coriander, chopped
pita bread, to serve
green salad, to serve


Mix the yoghurt and Seriously Good Royal Korma sauce together. Season well.

Stir the lemon juice and zest into the apple and add it to the sauce along with the chicken, sultanas and coriander.

Serve with toasted pita bread and green salad.



Masala Biryani

Serves 4
Prep time: 10 minutes
Cooking time: 35 minutes


1 jar Seriously Good Aromatic Masala sauce
500g chicken thigh fillets, each sliced into three
200g basmati rice
250g baby spinach leaves, rinsed
2 tbsp olive oil
1 onion, thinly sliced
25g toasted flaked almonds
10g coriander, chopped


Preheat the oven to 190°C/170°C fan/gas mark 5.
Heat a large non-stick frying pan and brown the chicken pieces for 3-4 minutes on each side, until golden. Remove and set aside.


Place the rice in a large baking dish along with the chicken and the Seriously Good Aromatic Masala sauce. Fill the empty sauce jar with boiling water and pour over the top. Mix well, cover in foil and place in the oven for 20 minutes.

Stir the spinach into the rice and cover again. Cook for 15-20 minutes, until the rice is tender.


Meanwhile, heat the oil in a frying pan, add the onion and cook, stirring for 15-20 minutes, until golden and crispy.

Serve the rice with the almonds, coriander and onion sprinkled over the top.


Tip: Eager to boost your vegetable intake? Try adding 150g frozen peas when you stir in the spinach.



Rice Salad

Serves 8-10, as a light lunch
Prep time: 15 minutes
Cooking time: 15 minutes, plus 10 minutes resting


¼ jar Seriously Good Butter Chicken sauce
3 x 250g packets steamed basmati rice
200g Greek yoghurt
zest and juice of 1 lime
200g vine cherry or baby plum tomatoes, halved
150g sugar snap peas, cut into thin strips
100g button mushrooms, thinly sliced
10g mint, chopped
10g parsley, chopped


Prepare the rice according to pack instructions. Allow to cool.

Mix the Seriously Good Butter Chicken sauce with the yoghurt and lime juice and zest.

Add the remaining ingredients and stir well before spooning onto a serving dish and serve with the rice.

Tip: for a heartier meal, grill 250g sirloin or rump steak, slice and add to the salad


‘Summer of Love’

Enjoy cuisine from the world’s renowned romantics with these sumptuous recipes using the range of Seriously Good Italian sauces.



Steak, Mushroom and Blue Cheese Wraps

Serves 4
Prep time: 10 minutes
Cooking time: 15 minutes

1 jar Seriously Good Wild Mushrooms & Mascarpone sauce
2 tbsp olive oil
400-500g sirloin steaks, trimmed of fat
Sea salt and freshly ground black pepper
1 large red onion, peeled and sliced
1 garlic clove, crushed
350g mixed mushrooms, sliced
8 soft flour tortillas
140g dolcelatte or gorgonzola cheese
50g rocket or baby spinach leaves

Get a large heavy-based frying pan to warm over a moderate heat. Season the sirloin steaks all over with salt and pepper. Add 1 tablespoon of the oil to the pan and, when it is almost smoking, lay the steaks into the pan. Fry for 1½ to 2 minutes on each side then remove from the pan and set aside.

Add the remaining oil to the pan and sauté the onion for 2 minutes over a high heat. Add the garlic and mushrooms and cook for a further 2-3 minutes, stirring throughout, until the mushrooms are lightly golden.

Stir the Seriously Good Wild Mushrooms & Mascarpone sauce in with the onion and mushrooms. Bring to the boil then reduce to a gentle simmer whilst you finish the rest of the recipe. Slice the steaks into strips. Pour any meat juices into the sauce and check for seasoning.


Just before serving, warm the soft flour tortillas in the oven or microwave. Stir the sirloin strips into the sauce to warm through briefly. Lay the tortilla wraps out on a board and spoon the steak and mushroom mixture in the middle of each one. Crumble over the dolcelatte or gorgonzola cheese and scatter a few rocket or spinach leaves on top. Fold to make wraps and serve right away.



Seafood Ragout with Linguine

Serves 4
Prep time: 30 minutes
Cooking Time: 35 minutes

1 jar Seriously Good Cherry Tomato & Balsamic sauce
1 tbsp olive oil
Handful of thyme sprigs
1 fat garlic clove, peeled and crushed
150ml dry white wine
800g mussels, scrubbed clean and beards removed
300ml fish stock
400g linguine
Sea salt and freshly ground black pepper
12-16 large raw prawns, shelled and deveined
Handful of flat leaf parsley, leaves chopped


Heat the oil in a large pan. Sauté the thyme and garlic for 1-2 minutes and then pour in the wine. Bring the wine to the boil, then tip in the mussels and cover with a lid. Steam them for 3-4 minutes, shaking the pan gently a couple of times, until the mussel shells open.

Drain the mussels through a sieve set over a bowl and reserve the cooking juices. Discard the thyme and garlic and any mussel shells that are still closed. Remove the mussel flesh from their shells and set them aside.


Pour the stock and reserved shellfish juices into a medium saucepan. Bring to the boil and cook until reduced by two-thirds. Pour in the Seriously Good Cherry Tomato & Balsamic sauce, bring to the boil and cook gently for 5-6 minutes.


Cook the linguine in plenty of salted water until al dente. Towards the end of the pasta cooking time, add the raw prawns to the sauce with half of the parsley. Cook for 3 minutes until the prawns turn pink and firm.


Add the mussels to the sauce and warm through over a medium heat for 1-2 minutes. Drain the pasta then toss together with the sauce. Serve immediately, with the remaining parsley garnish sprinkled over.



Paprika Pork Chops with a Spicy Red Pepper Marinade

Serves 4
Prep time: 10 minutes plus marinating
Cooking time: 20 minutes

1 jar Seriously Good Spicy Red Pepper & Italian Sausage sauce
½ tsp hot smoked paprika
½ tsp ground cumin
½ tsp ground coriander
Sea salt and freshly ground black pepper
4 pork loin chops on the bone, 250-300g each
2 tbsp olive oil
Sea salt and freshly ground black pepper


Pour the jar of Seriously Good Spicy Red Pepper & Italian Sausage sauce into a wide dish and mix with the paprika, cumin and coriander. Trim the excess fat from the pork and lay in the baking dish, turning to coat in the marinade. Cover and leave to marinate in the fridge for 2 hours or overnight.


When you are ready to start grilling, scrape the excess marinade from the pork into a small pan. Pour the rest of the marinade from the dish into the pan and bring to the boil. Simmer for 10 minutes and then remove from the heat.


Brush the pork all over with 1-2 tablespoons olive oil and season generously. Grill the pork for 5-6 minutes on each side, basting with the marinade towards the end of cooking, until the pork feels firm but springy to the touch. Leave the pork to rest on a warm plate for 5 minutes. Serve with a little of the remaining marinade brushed over.

Serve with sweet potato wedges and green vegetables or salad on the side.

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