4 - 6 Rosie & Jim Chicken Goujons
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, finely chopped
1/2 inch of ginger, peeled and finely chopped
1 tablespoon medium curry powder
1 tsp ground turmeric
1 heaped tbsp gluten free plain flour
100g Basmati rice
400ml water
Coriander & spring onion to serve

Heat the oven to 190oC or 170oC for fan assisted ovens.

Place the Rosie & Jim Chicken Goujons on a baking tray and bake for 15-20 minutes or 25-30 minutes if they are frozen.

Heat the olive oil in a medium non-stick saucepan. Add the onion and fry gently for a few minutes. Add the garlic and ginger and continue to fry gently until onions are softened and lightly browned. Be careful to not allow the garlic to burn.

Stir in the curry powder, turmeric and plenty of black pepper.

Sprinkle over the flour and stir well.

Gradually add 400ml water to the pan, stirring constantly.

Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally.

Meanwhile put on the rice and cook according to packet instructions.

Remove the sauce from the heat and blend with a stick blender until smooth.

Taste and add salt and pepper as required.

To serve add a portion of rice to each plate with 2/3 Chicken Goujons. Pour over the sauce.  

Sprinkle spring onion and coriander on top. Enjoy!

2 Gluten Free Rosie & Jim Garlic Chicken Kiev
Potatoes, peeled and chopped in half
1 or 2 sprigs of Spring Onion chopped – the white side only
Splash of Milk
Tablespoon of Butter
10-12 Medium sized Asparagus, chop the ends off
Lemon juice, freshly squeezed
Olive Oil
Salt / Pepper

Heat the oven to 190oC or 170oC for fan assisted ovens.

Place the Rosie & Jim Chicken Kiev’s on a baking tray and bake for 25-30 minutes (35-40 minutes if frozen).  Set a timer, just in case!

While they are cooking, chop the potatoes into chucks so that they will cook in 30 minutes.

Boil or steam the potatoes – whichever you prefer, until cooked.

Top Tip - * If your family love mashed potato and you hate mashing, we highly recommend you invest in a Potato Ricer. Smooth mashed potato in minutes without the hard work - it’s a very handy gadget for the kitchen!*

Chop the Spring Onion thinly – using only the white end of the onion.

Steam the Asparagus for 5-6 minutes. If they are very thick they may need another minute, but you want them al dente and crisp.

When the potato is cooked, mash the potatoes in a pan; add a splash of milk, the butter and season with salt and pepper. When it’s nice and creamy add in most of the Spring Onion, but keep a little for plating up.

When the Asparagus are cooked, but still have a little bite, take them off the heat and add a pinch of salt, pepper and a little drizzle of olive oil.

The Rosie & Jim Garlic Chicken Kiev should be ready now, so take them out of the oven and plate up –
Spoon some of the creamy mashed potato on the plate.
Add the Chicken Kiev on top.
Place the Asparagus on the plate and squeeze a little Lemon Juice over it.
Sprinkle the remaining Spring Onion on top

Serve up to your waiting loved one and wait to hear the Mmmmmmmm...!