Stokes Sauces: National Picnic Week - not a sandwich in sight

https://www.stokessauces.co.uk/competition

Picnic delights

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

It's National Picnic Week (15th - 24th June) and we are looking forward to using the occasion as an excuse to pack up the picnic hamper and head off to the beach.

We'll settle down in the leigh of a beached fishing boat, spread out our goodies galore - and feast.

Apparently, the French started the modern fashion for picnics when they opened their royal parks to the public after the revolution of 1789.

So, leave your phones in the car and your laptops at home and head for the hills, woods, parks, riversides and beaches and 'fait le picnic'.

Let's Picnic

Pinwheels & Bresaola Rolls - Italian Style

We use flour tortillas to tightly roll up a selection of thinly sliced flavours of Italy then slice them into delicious pinwheels.

For this example, lay out your tortillas and spread them with Stokes Real Mayonnaise.

Build a layer of sliced salami, thin slices of Mozzarella cheese, two or three basil leaves and thinly sliced tomatoes.

De-seed the tomatoes to avoid messy dribbles, but take wet wipes anyway - another picnic essential.

Stay with the continental theme with these tasty rolls of bresaola.

For a lovely filling, finely dice a ripe peach (skin off) and mix it into a bowl of ricotta cheese, then add a teaspoon or two (to taste) of Stokes Classic English Mustard.

The warm mustard plays with the sweet peach, delivered in a creamy cheese.

Add a couple of rocket leaves to each and roll to make compact tubes of yumminess.

Broccoli & Chorizo Frittata

You'll need:

10 eggs
3 cloves of garlic, grated
1 tbsp of Stokes Dijon Mustard
8 slices of chorizo, chopped
1 head of broccoli
1 sweet red pepper, diced
1 tsp of paprika

http://www.stokessauces.co.uk/page/sauces/traditional-condiments

Here's how:

Pre-heat the oven to 180°C/gas mark 5. Cut the broccoli into small florets and cook them in boiling salted water for 5 minutes, remove and cool.

Mix the eggs, mustard and paprika in a bowl, season and set aside. In a large ovenproof frying pan, gently fry the garlic and pepper to soften.

Add the broccoli and chorizo pieces and cover with the beaten egg mixture. Place the pan in the oven and cook for 30 minutes.

Remove the pan carefully, let it cool and cut the frittata into picnic pieces.

Baked Scotch Eggs

Did you know that Fortnum & Mason claims to have created the first Scotch Egg in 1738. The name 'scotch' has nothing to do with Scotland but refers to the term 'scotched' which is the preparation method of coating something in breadcrumbs and frying it.

You'll need:

8 Good butchers sausages (400g approx)
6 hard boiled eggs
7 tbsp of Panko breadcrumbs
1 egg, beaten
2 tbsp of Stokes Cider & Horseradish Mustard

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

Here's how:

Pre-heat the oven to 180°C/gas mark 5. Slit the skin on the sausages and squeeze the meat into a bowl.

Work the wholegrain mustard into the meat evenly. Divide the meat into six equal portions about 3 mm thick. Now wrap the meat round each egg, pushing the edges together to seal them.

Dip each in the beaten egg and roll them in the breadcrubbs to coat them. Pop the scotch eggs on a baking tray, then into the oven for 25 to 30 minutes.