Great British Food

Celebrating British Produce

During British Food Fortnight, we are looking at what it means to use British produce in our kitchens.

If you missed last week's article - CLICK HERE.

The campaign is a wonderful opportunity for everyone to come together and promote the benefits of buying and eating from our home-produced British larder, a larder filled with the finest foodstuffs.

Breakfast Muffins

We are not going to make muffins - no point - the stores are packed with many delicious variations on the theme. If you want to make your own, Jamie Oliver and the BBC have great and simple recipes.

With Raspberry Extra Jam, Blackcurrant Extra Jam or Strawberry Extra Jam from Stokes - breakfast is served.

The Muffin is a very British thing, called English or Breakfast Muffins overseas.

They were particularly popular in Victorian England when vendors rang bells through the streets, with trays of muffins held high to prevent tiny hands from liberating them.

The bell ringing was once described as "one of the most joyous sounds in a Victorian childhood". 

They can be lifted in grandeur bearing 'Eggs Benedict' or more simply sweet and savoury in many different ways.

With Butchers sausages made with British pork, topped with a British free range egg and a drizzle of Stokes very British Brown Sauce - breakfast is served again !

 

Cromer Crab Cakes

Just as our island larder of meats, poultry, grains, vegetables and fruit abounds, its waters offer some of the finest seafood in the world.

This makes 6 smallish cakes, perfect for 2. Finely grate an inch of fresh ginger into a bowl with 2 tsp of Stokes Chilli Jam. Add 2 finely chopped spring onions and a small handful of chopped coriander. Combine this well with 250g of Cromer crab (equal brown and white meat if possible).

Crack an egg into the mixture, with 4 tbsp of breadcrumbs, thoroughly mixing and combining the mixture before forming 6 equal patties that you will now chill in the fridge for 30 minutes.

Now, set up 3 plates, one with a broken egg, the next with flour, finally a third with breadcrumbs - and drench, dust, crumb each patty. Shallow fry for 2 minutes each side then bake in a medium oven for 10 minutes.

Served with a choice of either Stokes Tartare Sauce or our Sweet Chilli Sauce ( a little of each perhaps) and enjoy.

  

Scottish Smoked Salmon

From origins intended to preserve the fish for long haul exploration to the Americas, now, Smoked Salmon is a delicacy enjoyed throughout the year and a special treat at Christmas, often served with scrambled eggs.

Mock Hollandaise

Folded on an 'English' muffin crowned with a lightly poached British free range egg, it's an absolute joy.

For a Mock Hollandaise in moments: whisk together 4 or 5 tbsp of Stokes Real Mayonnaise with 1 tsp of our Cider & Horseradish Mustard and the juice of half a lemon. Pour in 2 tbsp of melted unsalted butter, whisking quickly with a pinch of cayenne pepper - and there you have it.

A delicious twist is to stir 1 or 2 tsp of Stokes Mustard & Dill Sauce into the Mayonnaise for an instant 'gravadlax' infusion.

 Great British Taste Buds

...deserve Great British Stokes - HERE

More foodie thoughts for the week:





Meat-Free Monday - 
these recipes offer all the tastes and textures, colours and aromas of wonderful, healthy meals, without the meat - here.








Our Classic Trio - 
we go back to our roots to share what, why and how it all started, 15 tasty years ago - here.
 






Are you missing out? - 
if you don't follow us on social media, you very might be ... find out more - here.

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

FOOD MADE BETTER 
www.stokessauces.co.uk

01394 462150