Spring Weekend Grills & Roasts

Whatever the Weather

Spring is difficult enough to cater for but this year, who would have expected such a warm and sunny Easter weekend. Now we're dodging bolts of lighting.

The bottom line on catering is flexibility. Whatever you plan to grill outside, prepare to finish it off in the kitchen and vice versa.

A certain 'Saintly' supermarket attached to a BP garage was swiftly stripped of all and anything remotely grillable on Easter Sunday as turkey roasts were hurriedly replaced with instant barbecues.

We have a few tasty thoughts for you here, which we hope share some inspiration to flexible thinking when it comes to weekend catering


Step 1
Be Prepared...

...stock up for all occasions - here

Step 2
Be Inspired & Have Fun


Rack of Lamb

Here's how:

[TIP: How many French trimmed racks you buy depends on how many cutlets you want each person to have. Three cutlets each makes a good meal, but one or two as part of a mixed grill with sausages and steak works too.]

Pre-heat the oven to 200°C/gas mark 6. Foam butter in a hot ovenproof pan. Sear the rack(s) on the fat side for 2 minutes, then the other side for 2 minutes more. This is where you can do all sorts of tasty things to the fatty skin side before putting it into the oven for 20 to 25 minutes (depending how rare you like the inside and browned the outside).

Make a paste of 2 tbsp of Stokes Classic English Mustard and 2 of our Real Mayonnaise with 1 tsp of Stokes Mint Sauce (more to taste) and 1 tbsp of dried thyme and rub it into the fat / skin. Now, roast it skin side up for 20 to 25 minutes. Rest the rack in a warm place for 15 minutes.

[TIP: Roasted for 15 to 20 minutes will leave it quite rare. Rest and divide into cutlets and finish under the grill or on the BBQ with a brushing of Stokes Original BBQ Sauce.]

Beef Prime Rib

When the sun shines and the wallet permits it...

Here's how:

Get your butcher to trim a 1.5 to 2 kg prime rib of beef cut close to the bone. Place it in a shallow dish to bathe in red wine and pepper corns for a couple of hours.

[TIP: Save the marinade, add 2 tbsp of Stokes Original BBQ Sauce and simmer to combine. Use this to baste the meat before and during it's grilling.]

Set the grilling rack 20 cm above the coals (or a medium grill indoors) and grill the meat for about 30 minutes or so, turning it every 10 minutes. This will give you a medium rare steak (according to its size). Cook it longer as preferred and let it rest before slicing and serving.

For a delicious sauce: Break and mix 150 g of soft blue cheese into 4 tbsp of crème fraîche and 2 (or more) tbsp of Stokes Creamed Horseradish Sauce. Add crumbled walnuts for flavoursome crunch and serve with the steak.

Forrester's Beef Kebabs

Here's how:

Cut about 800 g of rump steak into cubes and soak them in this marinade:

Finely diced shallots (3) and garlic cloves (2), 1 tbsp of grated ginger, 150 ml of orange juice, a squeeze of runny honey, 1 tbsp of Stokes Chilli Jam and 2 tbsp of Stokes Brown Sauce. Cover the meat well in the marinade and leave it preferably overnight.

Clean a dozen or so beefy mushrooms - chestnut mushrooms work well. Load your skewers with beef and mushrooms and grill, turning frequently and basting with the marinade each time, until they are cooked to your liking.

These work particularly well with the blue cheese and horseradish sauce (above).

Be Prepared...

...stock up for all occasions - here

More foodie thoughts for the week:


 


'Dinner' Made Better -  
meet the Roast 'Dinner' Collection, delicious with your Sunday Roast - here.








Virtuously Vegan - 
tips, tastes and recipes for a healthy diet - here.

 









New Arrivals - 
'Little ones enjoying their new life' and other social sharing - here.

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

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150

Virtuously Vegan

...the Values of Veganism

Springtime with a quenelle of our Mint Sauce & Koko Cheese

Being part of the food industry, we see a growth in people adopting a Vegan Diet, if not in whole, then at least as part of the values of a mixed diet.

A Vegan diet is recognised generally as a healthy diet. By avoiding meats, eggs and dairy you may reduce the risk of heart disease, adverse blood pressure, high cholesterol and type 2 diabetes. Meal planning is essential though to maintain balance.

If you are embarking on a Vegan diet in whole or as part of your food lifestyle, please take a look at The Vegan Society's nutritional overview. Their advice explains the importance of including beans, pulses, nuts and seeds. They show sources of calcium from plant-based foods and the need to take on sufficient vitamin B12, vitamin D, omega-3 fats and iodine - all essential to good health.

You can access The Vegan Society's website - here.

Stokes - Virtuously Vegan

...adding great taste sensations to your vegan diet

Spicy Vegan Aubergines

Aubergines are not only yummy, they are an excellent source of dietary fibre - perfect in a vegan diet.

Here's how:

Slice your aubergines into thick 'chunks' and boil them rapidly in water for 5 minutes to tenderise them. Run them under cold water, drain and set aside.

In rapeseed oil, soften 1 diced onion or 2 diced banana shallots, an inch of grated ginger and 2 grated cloves of garlic.

Add the drained aubergine slices, 3 chopped tomatoes, 1 (or 2 if you like it hotter) tbsp of Stokes Chilli Ketchup and 2 tbsp of Stokes Tomato Ketchup (both Vegan) and cook through until the aubergine is tender (about 6 or 7 minutes should do, as you have softened them in the boiling water). Chop and add fresh green chilli as a garnish and serve with udon noodles (vegan).

Tofu with Hoisin & Orange 

Stokes Hoisin Sauce is vegan and helps to quickly flavour, dress and gather the flavours of this simple bowl of goodness.

Here's how:

Roughly chop and assemble an onion, fresh ginger, green beans, a red and a yellow pepper. Manges touts, broad beans and asparagus tips work well here also. Put them all in a hot wok with sesame oil, moving constantly for 7 or 8 minutes then remove the vegetables and set aside.

In the same wok (with a little more oil) fry 400 g of firm tofu cut into cubes until it browns on each side. Whisk together 125 ml of orange juice with 2 tbsp of Stokes Hoisin Sauce, 2 tsp of Stokes Chilli Jam, 1 tsp of cornflour and 125 ml of vegetable stock.

Add the vegetables back to the wok with a scattering of sesame seeds and the orange & hoisin mixture. Cook through for 2 or 3 minutes more, serve and enjoy.

Vegan Halloumi Kebab

There are some really good vegan (dairy free / lactose free) cheeses readily available these days and if you haven't discovered them yet, this kebab is a very tasty way to give them a go.

Here though, we make a halloumi alternative using tofu.

Here's an idea:

Cut a collection of Spring vegetables into skewer-threadable slices and cubes. For the halloumi equivalent we use extra firm tofu cut into 'halloumi-shaped' rectangles.

Pop these in a flat tray and brush with a marinade of yeast flakes, lemon juice, olive oil, Stokes Classic English Mustard (VE) and sea salt. Put the tray in the fridge for a couple of hours before threading the skewers with all your favourite components for a grilled kebab.

Brush each skewer with Stokes Tomato Ketchup (VE) and grill until the vegetables start to char and caramelise. 

Stokes - Virtuously Vegan

Order your 'delicious' today - here

More foodie thoughts for the week:




Spring Weekend Grills & Roasts - 
stunning weekend recipes to enjoy whatever the weather - here.











'Dinner' Made Better -  
meet the Roast 'Dinner' Collection, delicious with your Sunday Roast  - here.

 







New Arrivals - 
'Little ones enjoying their new life' and other social sharing - here.

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

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150

Food Fit for a King - and Queen

Fit for all

The Great British Sunday Roast was first heralded during the reign of King Henry VII in 1485.

His Royal Bodyguard - the Yeoman of the Guard - became affectionately known as 'beefeaters' as they were actually paid with beef.

Wealthy homeowners would have a huge piece of meat that sat against an open fire on a spit. This was cut into joints once cooked and the meat used in several ways throughout the week.

Poorer families without a fireplace would drop their smaller joints off at the bakers on their way to church. It would cook in the dwindling embers of the bread ovens and be picked up on their return.

The Roast 'Dinner' Collection

Our taste aficionados compared notes and shared their favourite food experiences when it came to The Sunday Roast - what were their preferred condiments to eat with beef, pork, lamb and chicken.

They agreed unanimously on these and we created The Roast 'Dinner' Collection.

At just £15, no cupboard should be without them.
Order your's today - here.

Stokes Mint Sauce

Our classic mint sauce is made with garden mint, white wine vinegar and unrefined raw cane sugar for the delicious simplicity of this 'almost' traditional sauce to serve with lamb.

We like to add a couple of teaspoons to the gravy, letting its acidity cut through the lamb fat and the mint flavour run through the sauce.

This rack of lamb has been roasted with a coating of Classic English Mustard and Mint Sauce. Try cooking the spring greens gently in butter and Mint Sauce to accentuate their wonderful sweetness.

Stokes Creamed Horseradish

A gentle, deliciously smooth creamed horseradish sauce that lets you enjoy its full flavour and won't bring tears to your eyes.

It's a truly elegant alternative made with combined wild and cultivated horseradish root and single cream.

TIP: try adding a couple of spoonfuls of our Creamed Horseradish Sauce into buttery smooth mashed potatoes.

It turns a good mash into a great mash in moments.

Stokes Redcurrant Jelly.

Everyone enjoys this rich, dark, smooth jelly, oozing with flavour from the very high fruit content (53% pureed redcurrant). It's great with roast chicken, lamb or duck and just as good in a cold meat sandwich. Stir it into your gravy to give it delightful sweet notes to pour over your roast.

Stokes Bramley Apple Sauce

A traditional apple sauce packed with Bramley apples and a good dash of British dry cider for a simple delicious twist. A firm favourite for roast pork.

 Stokes Classic English Mustard

This is a strong mustard made smooth in texture and smooth in taste - hot without the 'burn'. It complements your meat rather than competing with it. The heat is flavour not punishment.

The Roast 'Dinner' Collection

You can order your Roast 'Dinner' Collection here.

More foodie thoughts for the week:





Spring Weekend Grills & Roasts - 
stunning weekend recipes to enjoy whatever the weather - here.










Virtuously Vegan - 
tips, tastes and recipes for a healthy diet - here.

    
  





New Arrivals - 
'Little ones enjoying new life' and other social sharing - here.

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

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150

The ducklings have arrived at Stokes

Don't miss the fun
on Facebook & Twitter

The first of many

New arrivals at Rendlesham. Just part of the ever-growing menagerie of rescued cats, dogs, wallabies, emus, rheas, sheep, hens, goats, pigs, peacocks, ducks etc etc that now live happily in the grounds behind The Old Stables where Stokes sauces are so lovingly  made.

This was a reminder last week that it's BBQ Time. Wow, what a wonderful Easter Weekend we had to make the most of it. Click - here - or on the image to visit one of our Newsletter articles with BBQ tips - indoors and out.

Finally, we took our hats off to St George, celebrating the Feast of St George for 23rd April last. Kicking off with a hearty English breakfast, we moved on to Black Pudding & Pears, Hunter's Chicken and a good old English Roast ... read more - here.

More foodie thoughts for the week:






Spring Weekend Grills & Roasts - 
stunning weekend recipes to enjoy whatever the weather - here.










Virtuously Vegan - 
tips, tastes and recipes for a healthy diet - here.

 



   
 

'Dinner' Made Better - 
meet the Roast 'Dinner' Collection, delicious with your Sunday Roast - here.

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

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150

St George's Day - uncompromisingly English

The Feast of St George

It doesn't get more English than this

George is thought to have been a high ranking officer in the Roman army who was killed in around AD 303. It seems that the Emperor Diocletian (there's one for Pointless!) had St. George tortured to make him deny his faith in Christ.

The rest of his story is a little bloody, needless to say he didn't deny his faith. Stories of his strength and courage soon spread throughout Europe. 

The best-known is his fight with a dragon. So the story goes, St George killed a dragon on the flat topped Dragon Hill in Uffington, Berkshire, and it is said that no grass grows where the dragon’s blood trickled down!

Whatever he did or didn't do and whether he even visited our shores, the date of his death (23 April) is remembered as a day of feasting in his honour.

And - you know us - where there's a feast there's good food and where there's good food, we have great sauce.

So...:

Follow your spirit: 
and upon this charge, 
Cry - God for Harry! 
England and Saint George!

Black Pudding & Pears

How you prepare the black pudding will depend on where you buy it. It is more likely to be in discs, but if you can get it and cut portions from a larger sausage, it retains its fuller flavour through a softer core.

Peel it and fry it very gently in butter for 10 minutes or so, gently turning it from time to time.

For the pears, peel and core then then slice in half or into thirds according to their size. Add 2 or 3 tbsp of sugar to foaming butter, with a broken cinnamon stick.

Fry the pears in the caramel that forms, adding 3 tbsp of Stokes Mango & Orange Dressing. It should take about 10 minutes to soften the fruit, turning it from time to time. Serve the sweet caramelised pears with the spicy pudding, drizzled with the cooking liquors and enjoy.

Hunter's Chicken

In honour of St George's prowess as the slayer of dragons, what better than this all round favourite.

First, pre-heat the oven to 200°C/gas mark 6. Tightly wrap a chicken breast (or portion) each with 2 rashers of bacon and put them in the oven for 20 to 25 minutes.

Grate a mature English Cheddar cheese over each with a glug or two of Stokes Original BBQ Sauce and put them back in the oven for 5 minutes until the cheese bubbles.

Juicy chicken, salty bacon, unctuous cheese and smoky BBQ sauce...

... cry cheers for Hunter's Chicken and St George.


Roast Beef & Yorkshire Puddings

Classic English Mustard or Creamed Horseradish ?

You can't really beat a good, traditional roast. But, you might, like us, want to challenge tradition a little with these tasty twists:

Mustard-crusted Potatoes

Boil new, waxy potatoes for 5 minutes, cool them, then then put them in a bowl with 3 tbsp of Stokes Cider & Horseradish Mustard, 3 tbsp of olive oil and 1 finely diced red onion. Coat the potatoes well and roast them for 30 minutes - yummy.

Ruby Rich Gravy

Balance the tangy mustard crust on the spuds with sweetness in the gravy by adding 2 tbsp of Stokes Redcurrant Jelly as it simmers. For a sharper 'surprise' add 2 tsp of Stokes Chilli Jam as well.

You can always let someone else do the work

and eat out...

...but make sure they serve Stokes sauces if you do.

Order your 'saintly' sauces here

More foodie thoughts for the week:




'Ping Suppers' made better - 
turn supper from ping to perfect with these tasty ideas - here.










Summer Sizzlers - 
if you like it hotter, from chilli mayo to chilli jam - here.








National Pet Day - 
meet the menagerie and share the fun - here.

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

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150

'Ping Supper' - made better

Ping to Perfect in Minutes

It might be the end of a long day at work, or chasing the children through teatime, bath and bed, but at the end of it all, many of us don't have the time or energy to be bothered to cook a proper meal.

Ring any bells?

Ready meals are certainly quick, whether you microwave them - 'ping' - or pop them in the oven while you pour a glass of wine.

You can make them healthier with a few simple vegetables or crispy fresh salad. Remember not to add salt because they're usually pretty heavy in that department too.

They are certainly easy, often cheap, the perfect size for one or two persons - and some even taste ok...

...but they can taste better.


Lasagne

There are lots of lasagnes available to peel off the film and stick in the oven for 20 minutes or so. Most are pretty dry and quite bland.

For a really simple sauce, chop an onion, red pepper, stick of celery, a couple of tomatoes and a clove of garlic.

Put them in a deep pan, cover (just) with boiling water and simmer for 10 minutes. Add 3 or 4 good glugs of Stokes Tomato Ketchup (or Chipotle Ketchup for a smoky chilli kick), blitz with a hand blender and pour it with your lasagne.

To balance the tomato, try adding the a little of our Brown Sauce. Its grownup combination of dates and Persian spices is delicious in sauces and gravy.

Chicken Tikka Masala

Again, there are some pretty good chicken curries out there but despite the number of chillis they put on the packaging to suggest how hot (or even tasty) they might be, they are pretty flat and often dry.

The rice is usually good though.

Try this - tip it all out into a pan with 2 tbsp of curry powder, a tub of natural yogurt and 3 or 4 tbsp of Stokes Curry Ketchup.

If you like it hotter, use 2 tbsp of Curry Ketchup and 2 or 3 of our Chilli Ketchup - mix and match to taste. When the chicken has cooked through and piping hot, you're ready to go.

Chicken Casserole

A tin of corn and bag of frozen peas and beans add so much in moments.

From ping to zing.

Tip the casserole into a pan and add half a glass of cider, 1 tbsp of Stokes Cider & Horseradish Mustard, a tin of corn, 1 tsp of Stokes Chilli Jam and a dash of our Brown Sauce.

Let this all simmer until the chicken is cooked through and stir in 2 tbsp of creamed cheese - that stuff from Philadelphia is good !

 From Ping to Perfect - add Stokes

Order your 'Perfect' - here

More foodie thoughts for the week:



St George's Day - 
celebrate The Feast of St George with some great English 'grub' - here.











Summer Sizzlers - 
if you like it hotter, from chilli mayo to chilli jam - here.

 





National Pet Day - 
meet the menagerie and share the fun - here.

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

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150