School Meals Week - three favourites to try at home

National School Meals Week

It is the 25th Anniversary of this event to review and encourage excellence in the world of schools catering.

Organised by the Lead Association for Catering in Education under the strap line 'Powered by School Meals', the week long event (12 - 16 November) focuses on the 5 important 'powered by' themes - education, concentration, attainment, energy and nutrition.

So, just what do the children like? Curry was voted the Nation's Favourite School Lunch with a good old Roast Dinner a popular runner up. The favourite pud is Chocolate Sponge or Brownies.

To celebrate the increasing qualities of School Meals, the Nation's favourite choices and the fact that it is National Roast Dinner Day on 14th November we're offering Stokes' 'grown up' take on all three here today.


Less chatter class

Buttered Chicken Curry

You'll need: 

• 500 g of chicken thighs, skinless and boneless
• 200 g of natural yogurt
• 3 tsp of Stokes Chilli Jam
• 2 tbsp of Stokes Chilli Ketchup
• The juice of 1 lemon
• 1 onion, diced
• 4 garlic cloves, grated
• A 1 inch piece of ginger, grated
• 1 tbsp of garam masala
• 1 tbsp of curry powder, medium
• 4 tbsp of Stokes Curry Ketchup
• 300 ml of chicken stock 

Here's how:

Cut the chicken into mouth sized pieces and marinate it in the yogurt, chilli jam, chilli ketchup and lemon juice for at least an hour.

Melt a good knob of butter in a pan and fry the onion, garlic and ginger until the onion softens. Now add the garam masala, curry powder, curry ketchup and chicken stock. Bring this to a boil and simmer for 5 minutes or so.

Add the chicken and its marinade to the pot and simmer for 20 to 25 minutes. Add another good knob of butter, which will help to thicken the gravy and give it a velvet sheen. Serve with rice or spooned over a jacket potato.

A good ole' Roast Chicken

We're not going to tell you how to boil a Brussels, peel a carrot or roast a tattie, but we do have a couple of home favourites to share from our kitchen to yours.

For a succulent chicken with a hint of citrus, roast it on a bed of sliced lemons, lime, orange and garlic and stuff it with tangerines (halved).

For the best gravy ever, deglaze the roasting tin and add all the juices to the stock. Make a roux adding 1 tbsp (at least) of Stokes Classic English Mustard before incorporating the citrus and garlic infused stock.

If you like cranberry sauce, you will love Stokes Cranberry Sauce. And if you like this you'll adore our Cranberry & Orange Sauce with Ruby Port - the orange works so well with the citrus infusion in the gravy.

Happy 14th November - National Roast Dinner Day.

Choc & Rasp Brownies

Chocolate and raspberries are a match made in a heavenly kitchen - pure yumminess.

You'll need:

• 150 g of dark chocolate
• 150 g of milk chocolate
• 250 g of butter, salted
• 400 g of Demerara sugar
• 4 eggs
• 140 g of flour
• 50 g of cocoa powder
• 150 g of frozen raspberries, thawed
• 3 or 4 tbsp of Stokes Extra Raspberry Jam

Here's how:

Pre-heat the oven to 180°C/Gas mark 4.

Break the chocolate into small chunks and melt it in a pan with the butter and sugar. When melted and combined, set aside.

Let it cool for 5 minutes then add the eggs, stirring them into the chocolate mixture one at a time.

Sieve the cocoa and the flour onto the mixture and fold it in before adding the raspberries and jam.

Spoon and level the mixture into a lined 20 x 30 cm baking tin and bake for 30 to 35 minutes.

Stokes Award-Winning Tomato Ketchup

and it's twists...

...made for the grown ups - adored by the kids

To read the tasting notes and place your order, click here

More foodie thoughts for the week:







Winter Warmers - slow cooking, warm homecoming  here.











Waiting for the chilli mayo - for chilli lovers everywhere - here.





 








A video not to be missed and other Facebook sharing here.

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

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150