Stokes Sauces: Easter mains - for a flavour-filled change

Putting the 'EAT'
in your EASTER

http://www.stokessauces.co.uk/page/sauces/ketchup-and-sauces

Easter is a time for families, friends and feasting.

There's something more positive about this time of year than our last excuse for eating too much - Christmas.

The daffodils are smiling, the weather is slowly warming and school rugby posts are replaced by finely mown squares for a brief season of 'barmy' leather on willow cricket.

We would like to think Stokes can contribute something towards the 'eat' in your Easter and certainly its 'T' for taste.

Here are a few flavoursome thoughts you might like to try over the Easter holidays.

BBQ Grilled Leg of Lamb

Whether it's outside on the barbecue or inside on the grill, this is a simple alternative to a standard roast or slow cooked lamb joint. The meat has a well rendered BBQ flavoured crust around a succulent pink middle. You will need to speak nicely to your butcher because this requires a boned and butterflied leg of lamb.

You'll need:

About a 2 to 2.5 kg lamb joint, boned and butterflied
4 cloves of garlic
3 cm of fresh ginger
1 tbsp of rosemary leaves
1 tbsp thyme leaves
3 tbsp plain yogurt
2 tbsp lime juice
2 tbsp Stokes Original BBQ Sauce
3 tbsp rapeseed oil

Here's how:

Peel and grate the ginger and the garlic; finely chop the herbs and mix with the BBQ sauce, yogurt, oil and lime juice to create a paste or marinade.

Coat the lamb well or put it and the marinade together in a large plastic food bag to marinate, ideally overnight.

Seal the meat all over under a hot grill or on a hot BBQ. Then reduce the heat and cook for about 20 to 30 minutes (according to your preferred 'pinkness'), turning every 3 or 4 minutes to cook through evenly.

Orange Chilli Chicken Marinade

This is simply delicious and tastes as though you've worked really hard ... if you try it though don't forget, we know you haven't.

You'll need:

1 Seville orange
1 lime
3 tbsp Stokes Bloody Mary Ketchup
1 x 250 ml glass of dry white wine
1 teaspoon dried oregano
1 teaspoon dried thyme
2 teaspoons of Stokes Chilli Jam

This works well with chicken supreme so that when you grill it, the bone helps cook the meat through quickly whilst retaining its moisture and the skin crisps with all the flavours of the marinade.

Here's how:

In a bowl, mix the juice of the orange and the lime; 2 of the 3 spoonfuls of ketchup; the wine, herbs and chilli jam. Roughly slice the citrus peel and the chicken and maridate the meat, ideally overnight or for 2 or 3 hours at room temperature.

Take the chicken from the marinade, paint it with the remaining ketchup and cook it under a medium high grill until the skin crisps up and the juices run clear of blood. Reduce the remaining marinade to make a serving sauce.

Hot & Spicy Meatloaf - your 'bat out of hell'

Meatloaf is a great dish that you can make in advance, freeze and know you have filling slices of joy close to hand. There are so many meatloaf recipes and finishes using chicken, beef, veal, pork and vegetables. This is a simple base to which you can add just about anything.

You'll need:

700 g of beef mince (or half and half beef and lamb etc)
6 slices of bread
250 ml of milk
1 egg
1 onion, finely chopped
1 tbsp of chopped parsley
1 tbsp of chopped coriander
1 tbsp of chopped tarragon
1 tbsp of Stokes Classic English Mustard
3 tbsp of Stokes Tomato Ketchup
3 tbsp of Stokes Hot & Spicy BBQ Sauce
1 tbsp of runny honey
1 x 250 ml glass of red wine.

Here's how:

First, soak the bread in the milk for about 15 minutes. Meanwhile combine the meat, egg, onion and herbs in a large bowl.

Take and wring out the bread then combine it evenly with the meat and herb mixture. In a small bowl, mix the mustard, honey, ketchup and BBQ sauce.

Force the meat into a deep bread tin and pour half of the sauce over the top. Bake on a medium, low heat for 1 hour.