Lighter bites for a brighter life

Light, Simple, Refreshing, Tasty

After what seems like weeks of excess (but delicious) eating over Christmas and the New Year, it's great to simplify things as life gets back to normal.

Simple meals can be tasty too - very tasty.

This is a series of 'the simple life' - food made tastier, meals made lighter, mealtimes made happier.

We hope you enjoy some of the recipe ideas and that you'll share some of your midweek masterpieces with us too.

These butchers' sausages are oven roast (less fat, less salt, less oil), served on a toasted muffin spread with Stokes Classic English Mustard, with a fried egg on top and Stokes 'grownup'  Brown Sauce ... de-licious.


The Simple Life

Lentil & Cauliflower Curry

Cauliflower with yellow lentils in a coconut curry served over rice is a substantial supper, very tasty and good for you too.

Here's how:

Soften 1 diced onion in oil with 1 inch of grated ginger and 2 grated cloves of garlic. Stir in 2 tbsp of Stokes Cider & Horseradish Mustard, 2 tbsp of curry powder, 2 tsp of turmeric and 1 tsp of caraway seeds.

Add 200 g of yellow lentils, 1 litre of vegetable stock and 1 x 400 ml can of coconut milk. Simmer for 30 minutes then add 1 head of cauliflower cut into florets, a handful of peas (for colour) and a few slices of bamboo shoots (for crunch).

Simmer for a further 10 to 15 minutes until the cauliflower is cooked to your liking and the lentils are soft. Serve in a bowl over cooked rice - enjoy.

Lovely Lemon Chicken

What's not to like. Try it served with rice and wilted spinach.

Here's how:

4 boneless chicken thighs work well here (for 1 each). The flavour and texture really suits the lemony coating.

In a bowl, mix 2 tbsp of runny honey, 2 tbsp of Stokes Dijon Mustard, the juice of 2 lemons, 1 tbsp of soy sauce and 2 tbsp of oil. Thoroughly coat each chicken piece then place them skin side down in a shallow pan.

Drizzle any remaining marinade over the chicken and put the pan under a hot grill for 5 minutes. Remove the pan, turn the chicken over (skin side up) and pour in about 100ml of boiling water (this deglazes the sticky marinade and keeps the chicken moist).

Turn the heat down a little and put the pan back for 7 or 8 minutes until it is cooked through. Keep the meat warm while you further deglaze the pan with a glass of white wine and serve.

Haddock Rarebit

Here's how:

Place 300 g of smoked haddock in a pan and cover with 100 ml of full fat milk. Simmer and poach for just 2 minutes. Remove the fish (save the milk), skin it and flake it.

Melt a good knob of butter (30 g) in and stir in 25 g of flour to make a roux. Add the reserved milk, 75 ml of beer and 1 tbsp of Stokes Cider & Horseradish Mustard. Keep whisking to make the white sauce and add 50 ml of good old Cheddar.

Top thick slices of bread with Stokes Red Onion Marmalade, haddock, pour the sauce over the fish, grate a little more cheese over the top and grill under a high heat until its golden deliciousness is ready to eat with the rest of the beer.

Marvelous Mustards

Order yours right here

More foodie thoughts for the week:






Chinese New Year Competition - aromatic duck, hoisin sauce and much more here.







 



Prawn Chow Mein and other favourite Oriental recipes here.









 

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

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150