Grills

Chargrilled, Marinated Mediterranean Vegetables

Quarter and seed red and yellow peppers. Slice courgettes lengthways. Slice aubergines on the diagonal. Brush all the vegetables with Jethro’s Lemon, Bay and Rosemary Marinade and grill until softened. Allow to cool and dress with herbs of your choice.

Stir Fries

Beef Stroganoff

Marinate 750g (26½oz) of beef (fillet steak is best) in Jethro’s Red Wine Orange & Juniper Marinade and cut into thin strips. Cook finely chopped onion with butter and olive oil. Remove, cook sliced mushroom in a little more oil. Season and remove. Melt more butter and, when foaming, add the beef and stir fry till nearly cooked. Return the onion and mushrooms to pan. Stir in 1tsp mustard, paprika and 200ml (7 fl oz) sour cream. Heat through and serve over rice.

Barbecues and Grills

Pork & Pineapple Skewers

Cut good quality pork sausages into rounds about 1 inch long and marinate in Jethro's Pineapple Chilli and Basil Marinade. Make kebabs by threading onion pieces, pineapple pieces and sausage pieces alternately. Brush with more marinade and grill. Sprinkle with chopped coriander and serve.

Alternative suggestions: For a slightly more Deep South flavour marinate in Jethro’s Cajun Lime and Jalapeno Sauce. For a more traditional barbecue experience marinate the sausages in Jethro’s Amadou Barbecue Sauce instead.

Dips Dressings and Salad

Patatas Bravas - Alternative recipe

Peel potatoes and cube into 1 inch pieces. Dry with kitchen towel and fry until golden and crispy. Drain, add salt to taste and serve dressed with Red Chilli Mayonnaise — stir a spoonful of Jethro’s Red Chilli & Garlic Sauce through mayonnaise or crème fraiche — serve with everything!

Mixed Platter with Sweet Ginger Dip - Alternative recipe

Combine hors d’oeuvres: baby spring rolls, breaded chicken or fish goujons, stuffed chicken wings, prawn toasts, crunchy crudités, baby ribs etc. Decorate with coriander and spring onions and serve Jethro’s Ginger Chilli Sauce in dipping bowls.

Casseroles

Perfect Spare Ribs

Take 2 racks of meaty pork ribs or large individual ones. Simmer in water for about ½ hour. Remove and marinate in Jethro's Amadou Barbecue Sauce. Line a roasting tin with foil, enough to fold over and make a tent. Pour ribs and marinade into tin and fold over to enclose. Cook in a moderate oven for about an hour. Check — and, when tender, open foil, baste and leave in oven to glaze. Serve with crispy lettuce/lemon wedges.

Winter Beef Stew

Cut stewing beef (shin or flank) into 1 inch cubes and marinate in Jethro’s Red Wine, Orange and Juniper Marinade. Fry and brown sliced onion, celery, carrot and parsnip in oil. Add to a casserole dish. Fry diced bacon till crisp and add to the casserole. Drain meat from marinade, toss in cornflour and brown in batches — transfer to casserole. Add beef stock to pan, deglaze and add to casserole with reserved marinade: enough to cover meat and vegetables. Cook 2-3 hours. Sauté button mushrooms, add to casserole 20 minutes before end of cooking.

Roasts

Ginger & Sesame Chicken Wings

Coat ½ kg (18oz) chicken wings in Jethro’s Ginger and Orange Sauce. Sprinkle over 50g (1¾oz) sesame seeds and marinate for as long as possible, overnight if you can. Roast at 200°C (390°F, gas mark 6) for 30-45 minutes till well done and sticky. Serve hot or warm.

Fragrant Roast Chicken

Pour Jethro’s Lemon Chilli and Coriander Marinade or Jethro’s Ginger Lime Sauce inside a whole chicken, gently tip to coat all over the inside surface. Roast as usual, drizzling additional marinade over outside skin towards the end of cooking.

Match the side dishes to the meal with your chosen sauce, for example: Jethro’s Lemon Chilli and Coriander Marinade mixed with pilau rice, prawns and peas, roast sweet potatoes with Jethro’s Cajun Lime and Jalapeno Marinade and garlic mashed potatoes and green vegetables mixed through with Jethro’s Lemon, Bay and Rosemary Marinade.

Portobello Mushroom Burgers

Choose big mushrooms, wipe over and remove the stalk. Place in a baking dish, gills up, and coat lightly in Jethro’s Red Wine, Orange and Juniper Marinade. Sprinkle with chopped spring onion. Roast for 20-25 minutes. Cut a chunk of blue cheese per mushroom and melt over till bubbling. Superb for vegetarians to replace a burger in a bun, or as a side dish.

Starters Parties and Picnics

Sweet ‘n’ Sour Filo Fish Parcels

Roll out squares of filo pastry, splash on a little Jethro’s Ginger Lime Sauce and place a small piece of salmon on each. Fold into parcels, seal well and cook in a hot oven for approx. 15 minutes. Blend either Jethro’s Ginger Lime Sauce or Ginger Orange Sauce with crème fraiche and serve on the side.

Punjabi Chicken Sandwich

Marinate chicken breasts in Jethro's Lemon Chilli and Coriander Marinade. Grill till done then allow to cool. Blend chopped cucumber, yoghurt and salt. Slice a fresh thick baguette along its length and remove the soft crumb from inside. Spread yoghurt mix on the bottom of the bread and Farmhouse Kitchen Mango Chutney (mellow, curried or hot) on top. Slice the chicken and put into bread. Eat and enjoy.

Peri Peri Chicken Sandwich

Marinate chicken breasts in Jethro's Red Chilli & Garlic Sauce. Grill till done then allow to cool. Blend chopped cucumber, yoghurt and salt. Slice a fresh thick baguette along its length and remove the soft crumb from inside. Spread yoghurt mix on the bottom of the bread and Farmhouse Kitchen Mango Chutney (mellow, curried or hot) on top. Slice the chicken and put into bread. Eat and enjoy.

Orange Falafel

Blend 1 can of drained chickpeas with a small chopped onion, crushed garlic, fresh coriander and parsley leaves — and a good splash of Jethro’s Orange, Chilli & Cumin Marinade. Whilst the mix is still grainy in texture, form into small patties and deep fry until crisp and golden. Serve with dressed tomato, cucumber and bean salad, warmed pittas and mint yoghurt.

Hot Bacon & Chicken Salad

Fry cubed bacon and chicken strips until well done and crispy. Pile the mixture over a mixed leaf salad and dress with Jethro’s Cranberry, Pepper and Vodka Vinaigrette and croutons. Scatter with chopped herbs and a grind of pepper.

American Style Pulled Pork in Barbecue or Cajun Sauce

Use a 1 ½ Kg (3-3½lb) pork shoulder or similar joint. Coat well with Amadou Barbecue Sauce Marinade. Place the joint in a slow cooker, add water and reserved marinade to come about halfway up the meat. (Or casserole in very low oven).
Cook for 8+ hours — till meat is falling apart. Transfer to chopping board and pull apart with two forks. Return to slow cooker, sprinkle with a little more marinade and cook further if too moist. Serve in split soft rolls with chilli sauce (Ginger Chilli, Green Chilli & Coriander OR Red Chilli & Garlic) and coleslaw.

For an alternative, Deep South flavour, marinade the pork in Jethro’s Cajun Lime and Jalapeno Marinade.

Slimming? On a low fat diet?

Used over skinless chicken breast, for example, Jethro’s marinades will not add much in the way of calories — but a lot of taste. The oils will cook off — just drain well.

Some of Jethro’s products are fat free including Ginger Lime Sauce, Ginger Orange Sauce and Ginger Chilli Sauce — so you could marinate oven roasted or grilled chicken in these and serve with salad for a low fat meal.

You don’t have to use the whole bottle! With a shelf life of up to 14 months at ambient temperature — followed by several weeks in the fridge once opened — you can use any Jethro’s product in lots of different ways.