Stokes Sauces: Three Stokes Favourites - back to our tasty roots

Back to our tasty roots

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

When Rick finally got tired of of eating sauces and condiments that just didn't taste how they should, he took solace running in the 'primeval woodland' of Staverton Forest.

It was here that Ethelred was clearly 'unready' for the arrow that struck him in the eye.

But here, below the verdant canopy of ancient oaks, Rick found peace and inspiration. It was here that the catalyst for Stokes was born and its passion for quality, taste and responsibility were founded.

The first three products which proved that taste really could be made better - with better ingredients, inspired recipes, improved cooking methods and passion - were Stokes Real Mayonnaise, Stokes Tomato Ketchup and Stokes Brown Sauce.

You could quite happily just dollop it or spoon it onto the side of a plate - but it offers so much more when you think of Stokes as an ingredient as well as a condiment. We hope you like some of these thoughts, below.

Quality, taste & responsibility

Cooking with our award-winning Tomato Ketchup

200 g of plump, sweet Italian tomatoes are simmered and reduced for every 100 g of this juicy thick tomato ketchup.

Courgette Parmigiana

More readily associated with aubergines, this parmigiana uses seasonal courgettes which work really well with the rich tomatoes and cheese - delicious.

You'll need:

1 carrot, diced
1 onion, diced
1 celery stick, also diced
1 can of chopped tomatoes
1 tbsp of thyme leaves, chopped
4 tbsp of Stokes Tomato Ketchup
1 glass of crisp white wine
5 or 6 courgettes, sliced
75 g of Mozzarella, torn
75 g of Parmesan cheese, grated

Here's how:

Pre-heat the oven to 200°C/Gas mark 6.

Gently fry the courgette, carrot, onion, thyme and celery in a little oil for 6 or 7 minutes, then add the white wine for 2 minutes more.

Tip the tomatoes into the pan with the ketchup and simmer for 15 minutes.

Spoon everything into a greased ovenproof dish, incorporate the torn pieces of Mozzarella, then sprinkle the Parmesan for a cheesy topping.

After 15 minutes in the oven the cheese will brown and bubble and the flavours will be amazing.

Cooking with our award-winning Mayonnaise

Ours is a velvety smooth blend of British free-range eggs, British Rapeseed oil and Cretan Koroneiki extra virgin olive oil.

Potato Bon Bons

The potatoes are herby mashed potato balls that are fun to make and serve with a spicy chipotle mayonnaise.

http://www.stokessauces.co.uk/page/sauces/mayo-range

Here's how:

For the bob bons, scoop the fluffy insides of 3 or 4 baked potatoes out into a bowl. Add 2 tbsp each of chopped thyme, chives and parsley.

Mix in 2 tbsp each of breadcrumbs, Stokes Real Mayonnaise and grated Parmesan. Finally add two beaten eggs and season.

Roll the mixture into golf ball sized bob bons and fry them in batches until they are golden brown all over and serve them with chipotle mayonnaise.

For the dip, combine 2 parts Stokes Real Mayonnaise with 1 part Stokes Chipotle Ketchup. It's a fun teatime snack.

Cooking with award-winning Brown Sauce

It's a rich brown sauce, lush with date puree, black treacle and our unique blend of warming spices. Open it up and smell the grown-up difference.

A Hearty Hash

You can't beat a good corned beef hash and this is a real beauty.

Here's how:

In butter, fry a coarsely diced red onion for 7 or 8 minutes.

Now add a couple of handfuls of roughly torn mushrooms, as they soften, shake 2 tbsp of Stokes Brown Sauce and 1 tbsp of Stokes Chilli Jam into the mixture.