Easter feasting - try something different

Try something new this Easter

Never has an Easter break been more welcome or deserved.

With a quarter of the year gone already, much of it covered in snow or battered by freezing winds and the crocuses all but given up, it will be nice to relax and give the daffodils a chance to smile.


Delicious Rack of Lamb

This is a prime cut of succulent lamb. A whole rack will consist of eight ribs, which your butcher will french trim for you if you ask nicely. This cleans the flesh off the rib leaving about three inches clear above the tender meat. Unlike the long slow cooking of a shoulder joint, this is sealed and quickly roasted on a high heat and served pink.

Try this mustard and herb crusted rack:

You'll need:

• 1 rack of lamb, french trimmed
• 1 tbsp of Stokes Dijon Mustard
• 1 tbsp of chopped mint leaves
• 1 tbsp of chopped thyme leaves
• 60 gm of breadcrumbs
• 2 tbsp of olive oil 

Here's how:

Score the fatty outside of the rack then, in an oven proof pan, seal the whole joint for 3 or 4 minutes. Mix the herbs, breadcrumbs and oil. Coat the scored outer side of the rack with the mustard then cover it with the herbed breadcrumbs. Put the rack in a medium high oven for 12 to 15 minutes for a medium rare finish.

Chilli Chicken Parcels

Here's a simple way to make something extra special from chicken breasts this Easter.

You'll Need:

• A skinless, boneless chicken breast each
• The segments of a large orange, halved
• 1 sweet red pepper, diced
• 3 tbsp of Stokes Original BBQ Sauce
• 1 tbsp od Stokes Chipotle Ketchup
• 1 tbsp Stokes Chilli Jam
• 3 cloves of crushed garlic
• 1 teaspoon of dried oregano
• The juice of a lemon
• A handful of fresh coriander, chopped.

Here's how:

Make a sauce by mixing the bbq sauce, chipotle ketchup and chilli jam with the garlic, oregano, coriander and lemon juice.

Lay out a 30 cm square piece of foil for each chicken breast. Divide all the ingredients equally into each parcel with a piece of chicken. Seal the foil parcels and place them on a tray in a medium oven for 25 minutes, opening up the parcels for the last 5 minutes to brown the meat. Check that the chicken is thoroughly cooked and serve - it's great with rice or couscous.

Whatever you're cooking...

Whatever you're cooking this Easter, make sure you have it covered ...

More foodie thoughts for the week:

 



Comfort food - simple things that make us smile here.










Fish - a springtime treat after a winter of meat here.











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If good food makes you happy
...adding Stokes will make you smile ;)

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