Great Coxwell, Oxfordshire, SN7 7NG

Gilly's

Exceptional Handmade condiments

© Gilly's (1998) by Latte

Mushroom tarts
 
Ingredients:
500g mushrooms cubed 
1 white onion diced
1 clove garlic 
100ml white wine
100ml cream
1 tsp paprika
1 tsp parsley
1 tsp Gilly's Blonde
1 tsp Gilly's Original
 
Method:
Preheat oven to 180 Celsius 
Take a pre-rolled puff pastry sheet and fold in two.
Cut folded sheet into 6 and score a line in the top 1cm inside the edge.
Egg wash the pastry and bake on a baking tray until browned and risen.
Cut the scored section out and leave to sit.
 
Fry onion in olive oil until soft
Add mushrooms and garlic and cooked until browned
Add wine and reduce by half
Add paprika, Gilly's Blonde and cream and reduce until thick.
 
Fill pastries with mushroom mix and replace the top, serve with rocket and Gilly's Original.

Tomato and basil soup

Serves 6

 

Ingredients:

50gms butter

1 onion (sliced)

1 carrot (sliced)

3 roasted tomato

30cl red wine

1ltr veg stock

1 can chopped tomatoes 1tbsp tomato puree

3 cloves garlic 

50g sugar

1 tbsp Gilly's Original

Fresh basil

100 ml cream

 

Method:

Heat butter in a large saucepan over low heat.

Add onion and carrot.

Cover and simmer for 10 mins until soft.

Add wine, reduce by half.

Add all tomatoes, stock and garlic.

Bring to the boil, turn down heat, cover and simmer for 30 mins. Take off heat and blend.

Stir in Gilly's Original and basil. 

Garnish with cream and croutons.

Risotto verde
Serves 2
 
Ingredients:
2tbs olive oil
100g peas
50g spinach
400ml veg stock
1 small onion, 
1 tsp garlic 
S&P
150g risotto rice
60ml white wine
50g butter
4 stalks of asparagus, finally sliced.
50g parmesan to serve
50g pine nuts and/or pumpkin seeds
1 tbsp Gilly's Blonde 
1 tsp parsley 
 
Method:
Roast tomatoes in the oven and boil eggs.
Heat butter and olive oil in a heavy bottomed saucepan, add onion and cook until soft. Add risotto and stir for a minute. Turn the heat up and add the wine and garlic, let the rice absorb the wine.
Add stock a little at a time until rice is plump and cooked. Add peas, asparagus and spinach as rice is almost ready.
Stir in butter, Parmesan and Gilly's Blonde.
Season to taste and set aside with the lid on for a few mins.
Fry the  nuts and seeds in a dry pan until lightly browned.
Serve with roasted cherry tomatoes and a boiled egg. Sprinkle over the seeds, parsley and extra Parmesan to taste.
Warm Halloumi and BBQ veggie rice salad
Serves 2

Ingredients:
1 block Halloumi 
1 red onion
1 pepper
1 courgette
1 small aubergine
Spinach 
1 clove garlic 
1 cup rice 
Handful mixed seeds
1 tbsp chopped parsley
1 tbsp Gilly's Apple 
Method:
Marinade veggies in olive oil, mixed herbs and salt and pepper.
BBQ until browned.
BBQ or pan fry Halloumi until fully browned.
Cook rice to your preference.
Assemble and garnish with seeds, parsley, and Gilly's Apple.
Pavlova or Eton Mess
 
Ingredients:
4 eggs
250g caster sugar
1 tsp vanilla extract 
300ml double cream
500g summer berries (strawberry, raspberry)
Gilly's Syrup
 
Method:
Preheat oven to 130 Celsius
Separate egg whites and yolks
Whisk egg whites, slowly adding sugar until soft peaks have formed. Add tsp vanilla and mix well.
Piping bag or spoon onto a baking tray
Bake for approximately 1 hour, if starting to brown then remove and leave to cool.
Whisk double cream and until soft peaks have formed.
 
Arrange or crush meringues with whipped cream and your choice of berry fruits and use a little Gilly's Syrup as a pouring sauce.
Melon, Mozzarella and Parma ham salad
Serves 6
Ingredients:
Half a melon
1 ball mozzarella
3 slices Parma ham
100g walnuts
Tbsp chopped fresh mint
Tbsp Gilly's Original 
Salt and pepper
 
Method:
Slice a ripe melon.
Roughly chop a mozzarella ball.
Roughly tear strips of Parma ham.
Serve with rocket, walnuts and mint.
Dress with Gilly's Original and season to taste.
Spaghetti Bolognese
Serves 6
 
Ingredients:
Spaghetti 
3 onions
3 tabs garlic puree
500g lean mince meat
2 large tins of tomatoes (chopped) 
1 tsp tomato purée 
1 teaspoon herbs de Provence
Gilly's Original​ 
 
Method:
In a hot, heavy bottomed pan fry the mince in oil until browned. Remove with a slotted spoon. 
 
In the same pan, fry the chopped onions until soft.
Crumble stock cube and red wine and reduce by half. Add the tinned tomatoes, purée and herbs.
 
Bring to the boil and let simmer for 35 minutes with the lid half on. If the sauce needs to reduce more then remove the lid during cooking, if not then cover the sauce entirely. Add salt, pepper and 1 tbsp Gilly's Original just before serving.
 
Serve with spaghetti, green salad and garlic bread.