Brilliant barbecues
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The unpredictability of the weather in this country makes longer term planning of a family barbecue or al fresco supper party quite challenging. Whereas our antipodean friends can light up an Aussie barbie or South African braai whenever they choose.
Tom Kerridge said on the run up to Whitsun, he was being 'super-positive' about the prospects of brilliant barbecue weather this summer. We share Tom's super-positive attitude because we just love a BBQ.
Even the routine of preparation is fun. Checking there's enough charcoal (or gas); cleaning off the grilling rack; gathering the tongs and tools; preparing the meat, vegetables and salad ingredients; making mouthwatering marinades; chilling the Prosecco, beers and pitchers of fruity mocktails; setting your favourite 'outside-ware' - plates, bowls, cutlery and glasses.
There's a buzz in the air (and not just from the bees).
Bring on the barbie
Stokes sauces, pickles, relish and mustards were made for BBQs - or were BBQs made for Stokes sauces? Whichever came first, chicken or egg, Stokes and BBQs were made for each other.
Stokes Original BBQ Sauce is thick and smoky with natural blossom honey and a molasses-style
sweetness that can be used as an accompaniment, a marinade or a dipping sauce.
Stokes Hot & Spicy BBQ Sauce is just that. To balance the heat of the chillis, it has even more
molasses and honey to sweeten the initial smoky BBQ flavours, letting the spicy
heat develop as an after flavour.
Stokes Sweet & Sticky BBQ Sauce is another flavoursome variation, deeply sweet with a sensational
kick of British horseradish and Worcestershire sauce to balance the sticky
maple syrup.
Stokes Burger Relish is a sweet red pepper,
onion and tomato relish with subtle notes of chilli, made up in the style of a
salsa. It promises to transform burgers into something really special.
Stokes Sticky Pickle is scrumptiously
sticky with our own unique blend of vegetables in a sweet and spicy sauce made
with molasses and black treacle.
Stokes Classic English Mustard is perfect with a
beef burger, a strong yet smooth take on the classic mustard without the 'burn'.
If you
like mustard we think you'll love this!
Try something a little different
BBQ'd Corn Cobs
Corn cobs off the BBQ are delicious, the intense heat caramelises the sweet kernels. Try one of these two sauces and you're in for a sensational side dish.
TIP: Before placing the corn cobs on the grill, blanch them for 3 or 4 minutes in boiling water first, pat them dry then brush each with a little olive oil. Turn them quite often on the grill for about 8 to 10 minutes to colour them evenly....with miso mayonnaise:
Put 4 tbsp of Stokes Real Mayonnaise, 2 tbsp of white miso paste and the juice of half a lemon in a bowl and mix really well. As soon as the cobs come off the BBQ, coat them with the miso mayonnaise and enjoy.
...with Mexican Elotes Sauce
Put 4 tbsp of Stokes Real Mayonnaise, 4 tbsp of soured cream, 150 g of crumbled feta cheese, the zest and juice of 1 lime, 1 tbsp of Stokes Chilli Jam, 1/4 tsp of smoked paprika and 2 tbsp of finely chopped coriander in a bowl and combine the ingredients really well.
Coat the cobs well with your Elotes sauce and you'll be carried off to the streets of Mexico.
Grilled SardinesThese are as popular in Portugal as a hot dog in America. Walk anywhere in Lagos and the air will be full of smoking sardines served with confit potatoes.
Simply gut fresh sardines (if they're not already done for you) dry them with kitchen paper and cover them with sea salt, then rest them for an hour (ideally).
When you are ready to grill them, brush the salt off, brush them with oil and grill them for no more than 2 minutes each side.
Serve immediately with a wedge of lemon and good dollop of Stokes Real Mayonnaise.
Croatian Stuffed PljeskavicaYou may not be able to say it but you'll love eating it if you like cheesy burgers, Balkan style. Mix 500 g of minced beef with finely grated garlic (1 clove), and 2 tbsp each of finely chopped red and white onion.
Add 2 tbsp of Stokes Burger Relish and season with paprika, salt and pepper. Form the meat into flat patties.
Roll each around 1 tbsp of grated hard goats cheese by holding the pattie in one hand and forming a well in the centre of it with your thumb. Pop the cheese into the well and roll the meat round to enclose the cheese.
Grill the burgers each side and serve sprinkled with more cheese. Served with raw onion slices on warm flatbreads they are wonderful. TIP: if you like a chilli kick, replace the relish with Stokes Chilli Jam and serve with a good dollop of mayonnaise (Stokes of course).
Costa Rican Pork TenderloinSave the airfare and make this simply delicious dish yourself. Carving it at the barbie will be a star attraction. It's all about the marinade.
Place your tenderloin(s) in a plastic bag with: 1 tbsp of cider vinegar, 4 tbsp of olive oil, 1 tbsp of Stokes Chilli Jam, 2 grated cloves of garlic, 1 tbsp of Stokes Dijon Mustard and a good handful of chopped coriander.
Coat the meat well and let it rest for at least an hour. Drain it and rub it with Stokes Original BBQ Sauce then run a metal skewer though the middle lengthways.
Grill, turning constantly for 15 to 20 minutes until the central juices run clean from the skewer.
Stokes Summer Sauces Competition
We are going to celebrate the start of National BBQ Week by launching a massive Stokes Summer Sauces Competition with your chance to win BBQ goodies.
Because we love them so much, it will be all things barbie throughout the summer. Watch this space and enjoy.
The competition launches on Monday 28th May.
Watch your inbox for details.
More foodie thoughts for the week:
Summer salads - dressed with love here.
Caption competition and other social news here.
Baking with tomatoes - some surprising recipes here.
If good food makes you happy
...adding Stokes will make you smile ;)
FOOD MADE BETTER
01394 462150
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