Stokes Sauces: Holiday Planning

Suntans & Happy Tums

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

Whether your last holiday is already a distant memory or you're preparing for and looking forward to your next, regional cuisine always plays its part in the package.

Here are a few holiday flavours.

Spanish Paella

You can put almost anything into a Paella. Chicken is often included, but this is just seafood, glorious seafood.

You'll need:

300 g of paella rice
1 x can of chopped tomatoes
900 ml of chicken stock
2 x diced shallots
2 cloves of garlic, grated
1 tsp of dried oregano
1 tsp of dried thyme
4 tbsp of Stokes Bloody Mary Ketchup
2 tsp of Stokes Cider & Horseradish Mustard
A combination of fresh prawns, mussels, clams and a piece of cod loin.

Here's how:

In a large pan, cook the prawns quickly until they just begin to turn pink, then remove and set them aside. In the same pan, soften the onion and garlic in olive oil. Stir in the mustard, herbs and the rice for a minute or so, then add the tomatoes, stock and ketchup.

Simmer uncovered for 10 minutes then add the prawns, mussels, clams and cod (cut in to bite size pieces). Cover and simmer for about 10 minutes. Check that the rice has absorbed all the liquid and is cooked and that the mussels and clams have opened (discard any that haven't). Season and serve.

Cretan Moussaka

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

If you are ever in Crete, take a drive through the olive groves in the north to see the Koroneiki olives from which the extra virgin olive oil for our Real Mayonnaise comes.

You'll need:

450 g of minced lamb
3 or 4 cooked potatoes, sliced
2 shallots, diced
2 garlic cloves, grated
2 aubergines, sliced thinly
500 g of passata
4 tbsp of Stokes Tomato Ketchup
1 tbsp of Stokes Brown Sauce
1 tbsp of fresh thyme leaves
Crème fraîche, 300 ml
Lots of grated Cheddar cheese

Here's how:

Pre-heat your oven to 200°C / Gas mark 7. Gently fry the aubergine slices in olive oil for 5 minutes to soften them, cool and set aside. Soften the onion in olive oil, then add the garlic and lamb. Brown the mince then add the passata, Brown Sauce, Ketchup and herbs. Simmer, season and set aside.

Now, in a greased ovenproof dish, layer the potatoes, meat and aubergines, repeating the layers until it's all used up. Mix the crème fraîche with about 150 ml of grated Cheddar cheese and spoon it over the top, then into the oven for 10 to 15 minutes until the creamy cheese topping bubbles and browns.

Italian Clam Pasta

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

A real Mediterranean classic, Spaghetti Vongole, is simple and truly delicious.

You'll need:

1 kg of clams
2 shallots, finely diced
2 garlic cloves, grated
A handful of chopped parsley
1 red chilli, chopped
400 g of spaghetti, dried
250 ml of dry white wine
3 or 4 tbsp of Stokes Garlic Mayonnaise

Here's how:

In a pan of boiling water, cook the pasta, drain it and back into the pan with a drizzle of olive oil.

While that's happening, check your clams are clean and closed, discarding any that are open or cracked. Soften the onion in olive oil, then add the garlic and chilli. Gently tip the clams into the pan with the parsley and wine, simmer, then lid on for 3 or 4 minutes.

The clams should all have opened (discard any that have not). Add the spaghetti to the clams and stir in the creamy aioli mayonnaise. Season, serve and enjoy.

A world of taste - spoon it, shake it, squeeze it