BBQ Sides & Delicious Dips

Great weather, great food, 
great friends

We have been spoilt with the weather this week and it looks as though there's another one coming up.

To turn a BBQ into a feast, well at least something more than a 'meatfest', we need sensational side dishes, salads and dips to create a colourful extension on a table of taste.

These are a few ideas that you can enjoy with a BBQ, al fresco dining or indoors for supper.


Supper sides & dips

Spicy Warm Potato Salad

You'll need:

• 1 small bag of new potatoes, halved
• 1 red onion, sliced
• 1 tbsp of coriander seed, bashed in a pestle & mortar
• 1 tbsp of fennel seeds, bashed
• 1 tsp of caraway seeds, bashed
• 2 (or 3) tsp of Stokes Chilli Jam
• 4 rashers of streaky smoked bacon, crisp and chopped
• 2 tbsp of chopped coriander leaves
• 2 tbsp of olive oil
• 3 tbsp of Stokes Olive & Balsamic Dressing

Here's how:

Boil the potatoes then allow them to cool to 'just warm'.

Fry the onions in a little olive oil with the 'bashed' spices and chilli jam. When the onion starts to take on a little colour tip everything into a large bowl.

Add the potatoes, bacon and coriander, drizzle over the dressing and coat the contents well before serving.

 Caesar Salad with Parmesan Roast Cauliflower


Here's how:

Prepare the basic ingredients for your favourite Caesar Salad - Romaine lettuce leaves, tomatoes, boiled eggs, anchovies, nice herby croutons etc.

Don't forget your bottle of Stokes Creamy Caesar Dressing.

For the Parmesan roast cauliflower, heat the oven to 220°C/gas mark 7. Cut the head into florets then slice these into 'tree-like' tranches.

Drizzle with olive oil and roast for 20 minutes (until it just becomes tender). Remove from the oven and sprinkle the cauliflower tranches with finely grated Parmesan and return for a further 10 minutes until the cheese begins to brown.

Let the cauliflower cool down a little then add them (still warm) to the salad. Drizzle generously with Stokes Creamy Caesar Dressing and serve.

 
Chilli Tomato Garlic Bread

Here's how:

This takes garlic bread to new heights. To 100 g of softened butter add 1 tbsp of Stokes Chilli Jam, 3 tbsp of Stokes Burger Relish and 4 cloves of grated garlic, mixing well.

Slice a French baguette in half lengthways and spread the filling evenly on each half. Push the halves together and wrap the bread in kitchen foil. Place this in a pre-heated oven at 220°C/gas mark 7 for 8 to 10 minutes (this lets all the juicy flavour run into the bread).

Remove, unwrap the foil and separate the two halves of bread, returning them to the oven, yummy side up, for a further 10 minutes to crisp the tops.

Slice and prepare to be wowed.

TIP: Reduce the amount of Chilli jam to 1 tsp if you don't like it quite so wow.

Mayonnaise Dips - PLUS

For the following amayonnaising mayo dips ...

...just add the following to 4 tbsp of Stokes Real Mayonnaise:

Dill Mayonnaise : Just add 2 tsp of Stokes Mustard & Dill Sauce;

Chipotle Mayonnaise: Just add 2 to 3 tsp of Stokes Chipotle Ketchup;

Green Pepper Mayo: Add 2 tbsp of green peppercorns, drained and finely chopped;

Smokey Cheddar Mayonnaise: Add 3 tbsp of finely grated smoked Cheddar with a squeeze of lime juice and twist of pepper;

Dijon Mayo: Just add 1 tbsp of Stokes Dijon Mustard.

Special offer

This tasty bundle of Stokes BBQ Sauces tick all the boxes when it comes to making BBQs taste better. Click here (or the image above) and save 5% OFF the bundle - and receive a free gift as well.



More foodie thoughts for the week:







BBQ preparations to wow family and friends here.









Wimbledon and National Cream Teas Day here.











Facebook followers, competitions and chat here.

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

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150