Well, what a busy summer that was. The weather made it particularly hectic, with sunny days out and about visiting parks, pageants and promenades. But it all comes crashing to a halt now it's September and normality fills the days, weeks and weekends ahead.
The Sunday Roast is back
You really can't beat it - but you can make it taste even better with a dollop of this and a spoonful of that. Our Classic English Mustard is full of taste yet without that vinegary edge you get from some. The Creamed Horseradish is just that, made with real horseradish root and cream for that full natural flavour. See the full range of flavoursome traditional condiments by clicking the roast below:
Beetroot Relish that tastes ... of beetroot, only better
The beautiful beetroot is a popular yet still understated vegetable. We have made every culinary effort to capture its rich earthy taste, crisp texture and vibrant colour in this relish.
Refreshing shards of beetroot are steeped in a syrupy red wine sauce to create this jar of true deliciousness.
Instead of the vinegary tang you get with some relishes, this is just pure, delightful, beetroot.
Click the image and try some this week.
It's back to school and time to stock the larder.
What do you reach for when you get back from work or the children get back from school? What are your favourite larder offerings to help stem the hometime hunger - here are a few ideas.
For some easy, fun alternatives to bread and standard sandwiches - pop it in a pitta. Warm the pitta in your toaster; put a couple of slices of tomato and a leaf of two of lettuce in the pouch; add a couple of cooked fish fingers with a little Stokes Tomato Ketchup at one end and Stokes Real Mayonnaise at the other and you have - Pitta Pocket Fingers with red & white sauce.
Easier still - tuck it in a taco !
Pitta Pizzas are great on a plate and yummy in the tummy too. Warm in the toaster again; slice it open into two flat ovals and load it. Start with a spread of Stokes Burger Relish (the rich red pepper, tomato and onion salsa makes a great base) and top with grated cheese, shreds of ham, slices of sweet cherry toms; and watch it under the grill until the cheese starts to bubble.
You can make them more grown up with salami, olives and anchovies, or go Hawaiian with pineapple - delicious.
You can make them more grown up with salami, olives and anchovies, or go Hawaiian with pineapple - delicious.
For tasty tortillas, try Ham Tortilla Pinrolls. For the spread, mix some Philadelphia Cream Cheese with a little Stokes Real Mayonnaise and Stokes Beetroot Relish (its rich earthiness, vibrant natural colour and sweet beetroot shards look and taste great); spread the attractive bright mix onto the tortilla; add thinly sliced smoked ham and a leaf or two of lettuce; roll tightly as you might a roulade; then slice into inch wide pinwheels - it's a feast for the eyes and the tummy.
Have you any favourite after school ideas you would like to share, if so we'd love to hear them. Why not post them on Facebook, here.
Fruity Jams and Marmalade
Don't forget the jam. Whoever you are, grown ups or children (or somewhere in between), there's nothing better than a good thick spread of jam on your toast in the morning, or more comforting than a fruity jam sandwhich at night. Stokes have a range of delicious jams and marmalades all packed with extra fruit and natural flavour. I still can't decide which I prefer, the strawberry, blackcurrant or raspberry.
Click Paddington (below) for our answer to a bear's fruity sandwich prayers.
It's fish for supper
Did you know we have some sauces that add flourish to a flounder, thrill to a brill and scrumptious taste to a lovely plaice.
Stokes Mustard & Dill Sauce adds a classic Gravadlax flavour and texture to smoked salmon steaks. If you are having new potatoes with a lightly grilled fillet of plaice, here's a tasty tip - strain the spuds once cooked, put them in a bowl and add a couple of spoonfulls of Mustard & Dill Sauce. Mix well and serve with the fish. Or, with a baked cod loin, add the sauce to taste, into your buttery mashed potatoes. Fabulous.
If you like a bit of fire in a dish of shells on (or off) prawns, just add a glug or three of our Sweet Chilli Sauce. Add it to any stir fry too for an instant red chilli and red pepper taste of the orient - it's sweet and juicy but it does bite back. I love it.
This is a great idea from one of our members of staff - Jim Fox. It's a 'fancy starter' to add a pleasant surprise to a seafood cocktail. Float your cockail of prawns, crab meat and squid in a little gem lettuce boat on the plate.
Now, in true TV chef style, dot the plate with little teaspoon piles of lumpfish roe and this sercet weapon ... Bloody Mary Rose. To make the sauce, mix one part Stokes Bloody Mary Ketchup to two parts Stokes Real Mayonnaise. Coated in that, it makes the average prawn think its a lobster.
Ketchup - with a twist
In Rick Sheepshank's (the founder of Stokes Sauces) quest to make the best tasting mayonnaise and the best tasting tomato ketchup, he wasn't happy until he and his team created this sustainably wonderful taste.
Using only the plump, sweet tomatoes ripened in the sun on the slopes of southern Italy Stokes Tomato Ketchup really is different. Unlike most ketchups, the tomatoes are not milled, but gently
simmered down to a smooth texture that keeps all of their rich natural
Italian flavours.
To this base deliciousness (click the image below) the twists are added.
We've got: Tomato Ketchup, Chipotle Ketchup, Bloody Mary Ketchup, Curry Ketchup and Chilli Ketchup - now that's a lot of ketchup ... and that's a lot of taste - bring on the bangers !
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