Stokes Sauces: Spring Weekend Grills & Roasts

Whatever the Weather

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

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

http://www.stokessauces.co.uk/page/sauces/traditional-condiments

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.