Wednesday 12 September 2018

Seasonal Ingredients for September Suppers


Great British Seasons

http://www.stokessauces.co.uk/page/sauces/ketchup-and-saucesSeptember is a month that's blessed with season freshness, colour and taste. Just pop into your supermarket or local farm shop to see the shelves struggling under the weight of British goodness.

Artichokes, aubergines, courgettes, peppers, tomatoes, squash, onions, sweetcorn, runner beans.

September delivers fantastic food but suffers rather bad press. Blamed as the end of Summer yet only modestly celebrated as the gateway to Autumn.

In America September is referred to as the 'doorway to all things pumpkin' - poor little pumpkins ... overused there and underrated here.

That said, British culinary tastes are shifting and thankfully, we use squash more and more.



Supreme September

September Vegetable Paella


http://www.stokessauces.co.uk/page/sauces/ketchup-and-saucesHere's how:
Basically get anything you fancy that's fresh - aubergine, artichokes (1 x 180 g bag of char grilled artichokes), red peppers, courgettes, tomatoes, mushrooms, beans, asparagus, garlic, onions and parsley.
Cut and slice to similar sizes so that they will all cook in about the same time. The artichokes are already cooked but everything else needs frying in olive oil to soften.
In a wide flat pan, begin with the aubergine and onions, then the peppers, beans etc. Add 2 tsp of paprika, 2 tsp of turmeric (poor man's saffron), 2 tbsp of Stokes Cider & Horseradish Mustard and 2 tbsp of Stokes Tomato Ketchup.
Combine everything well than add 400 g of paella rice together with 750 ml of vegetable stock. Simmer uncovered for 20 minutes. Add the artichokes and another 750 ml of vegetable stock.
Cook it gently for a further 15 minutes, making sure all the liquid has been absorbed. Keep it warm but let it rest for half an hour or so to let the flavours get to know each other better. 


Sausage & 'Anything' Bake

The key addition to this bake is squash.

http://www.stokessauces.co.uk/page/sauces/traditional-condimentsHere's how:
Pre-heat the oven to 200°C/Gas mark 6.
Put 8 of your favourite sausages into a roasting tin with 1 red onion (roughly sliced), 6 sage leaves (torn) and 1 tbsp of chopped thyme leaves.
Peel and de-seed a medium sized squash and cut its flesh to sausage-sized half moons, adding these to the tin (this works with the addition of sweet potato too).
Give the ingredients a good drizzle of olive oil and move everything around with your hands to thoroughly coat the squash particularly. Season and roast for 45 minutes or so.
The sausages should be cooked and the squash tender. Remove everything to a serving dish to keep warm while you make a gravy.
De-glaze the roasting tin with a glass of dry cider. Make a roux with 2 tsp of flour. Add 2 tbsp of Stokes Cider & Horseradish Mustard and up to 200 ml of chicken stock. Simmer vigorously to reduce and thicken the gravy and serve with your roast sausages and squash alongside a good helping of mashed potatoes (add 2 tsp of Stokes Creamed Horseradish Sauce to the mash for extra flavour).


Chicken & Sweetcorn

Cutting the kernels off the cob gives you the very best of sweetcorn. No giants needed here - green, jolly or otherwise.

http://www.stokessauces.co.uk/page/sauces/traditional-condimentsHere's how:
Take a chicken breast each and rub the skin with Stokes Real Mayonnaise (to enrich the crisp the skin), then roast on a medium high heat for 15 to 20 minutes until cooked right through.
Meanwhile heat 300 ml of chicken stock in a pan. When it begins to simmer, add 300g of sweetcorn kernels and 150 g of beans.
When the beans are tender, remove both from the pan setting the vegetables aside to keep warm.
Bring the stock up to a rolling boil, add 2 tbsp of Stokes Cider & Horseradish Mustard and reduce the liquid. Add 1 tbsp of a good cream cheese to help thicken and cream the gravy, then pour it into the vegetables accompanying your juicy chicken with its crispy skin.



September sensations - just add Stokes





More foodie thoughts for the week:

https://stokessauces.blogspot.com/2018/09/its-international-chocolate-day-whats.html





International Chocolate Day - what's not to adore here.


https://stokessauces.blogspot.com/2018/09/national-rice-week-from-pilaff-to-paella.html







Loving rice with Korean, Spanish and Colonial influence here.



https://stokessauces.blogspot.com/2018/09/caption-competition-and-other-social.html
    
 
 



Your Caption Competition and other social sharing here.









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...adding Stokes will make you smile ;)

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