Stokes Sauces: Healthy Suppers

Healthy ...
should be tasty too

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

There really is no excuse for good food not to be tasty and attractive too.

Supermarkets, Farm Shops, Butchers and Delis are full of great British produce, beautiful seasonal ingredients, local fruits and vegetables galore.

Chicken Salad

This chicken breast was coated in Stokes Garlic Mayonnaise and grilled, the gentle aioli adding flavour and giving a sheen to the meat. Sitting on a bed of salad leaves and summer fruits, then drizzled with our Raspberry & Balsamic Dressing, it looks and tastes delightful.

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

Dressed Cauliflower Steaks

Cut a cauliflower head into 3 cm thick slices. Put them on a greased baking sheet, brush the tops with a mixture of olive oil and Stokes Cider & Horseradish Mustard and bake in a medium oven for 30 to 40 minutes, turning them over half way.

With a potato peeler, slice a courgette into tagliatelle ribbons. Fry a handful of mushrooms in butter and a glug or squeeze of Stokes Brown Sauce for just 10 minutes.

Arrange the courgette, mushrooms and a handful of olives on the cauliflower steaks and put them back in the oven for 10 minutes before serving with a chilled glass of wine.

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

Beef Stir Fry

Soak about 350 g of cubed sirloin steak in a marinade of: 1 tbsp of soy sauce, 125 ml of red wine, grated garlic & ginger, the juice of 1 lime, a dash of our Brown Sauce and 2 or 3 tbsp of Stokes Tomato Ketchup.

After a couple of hours tenderising and flavouring the meat, lift it out of the marinade with a slotted spoon, keeping the marinade. In a hot wok brown the meat in sesame or rapeseed oil then add florets of broccoli, chopped red pepper and spring onions (a few mushrooms are nice too).

Stir 1 tsp of cornflower into the marinade and add this to the wok, cover and simmer for 10 minutes. Serve with noodles and enjoy.

Grilled Mackerel
& Couscous

Ask your supermarket fishmonger to take the head and fins off the fish, score the flesh several times on each side and brush the fish with a mixture of lime juice, Stokes Chilli Ketchup and grated ginger.

Put the fish under the grill for 7 minutes each side. You'll know it is cooked by inserting a knife into the thickest part. Pull it out and if the tip is hot, the fish is cooked. Served with a lemony couscous and tomato salsa, your plate will be full of bright, healthy goodness and taste.

[TIP: Stir 1 or 2 tsp of Stokes Chilli Jam and our Burger Relish into a fresh salsa of peeled tomatoes and basil leaves for delicious sensations of sweet peppers and chilli kick.]

Just add taste - spoon it, shake it, squeeze it