One Pot Wonders

Feasting from the Pot

We wander through the joy of throwing everything into the pot to discover the wonders of hearty, tasty, moreish meals with the added benefit of less washing up.


Simple Beef Casserole

Pre-heat the oven to 160°C/gas mark 3 to slowly cook 750g of stewing steak.

Cut the beef into large pieces and fry it in butter to brown it with a few rashers of smoky bacon, cut into thick slices.

Stir in 2 tbsp of flour, 2 tbsp of Stokes Brown Sauce, 4 tbsp of our Tomato Ketchup, 1 tbsp of Stokes Creamed Horseradish Sauce and pour in 600ml of good beef stock - use 2 beef stock bouillons to intensify the flavour. Add roughly chopped carrots, celery, a dozen small shallots and a couple of sprigs of thyme. Put the lid on the casserole dish and pop it into the oven for 2 hours or so.

Remove the pan, add a couple of handfuls of button mushrooms and simmer, lid off, for 15 minutes. Season and stir in a good knob of butter to thicken the gravy. Finally, serve with good hunks of buttered rustic bread and Stokes Classic English Mustard.

Pork & Gnocchi Stew

Adding the gnocchi in the last 5 minutes adds unusual carbs to this delicious pork & cider stew.

Pre-heat the oven to 160°C/gas mark 3. In an ovenproof casserole dish, fry a chopped onion until soft. Cut 750g of pork shoulder into cubes, dust with seasoned flour and add it to the onion in the pan. Fry the meat for 5 minutes, moving it constantly about the pan.

Chop a couple of carrots, a stick of celery and a fennel bulb, adding them to the casserole with 2 grated cloves of garlic, 3 or 4 tbsp of Stokes Tomato Ketchup and 2 tbsp of our Cider & Horseradish Wholegrain Mustard. Stir in 1 tsp of chopped thyme leaves, 2 or 3 chopped sage leaves, 1 x 500ml bottle of Aspalls Premier Cru cider, 100ml of water and 2 chicken stock bouillons.

Bring the liquid to the boil then put the lid on and into the oven for at least 2 hours. Back onto the hob with the lid off. Add a 500g pack of gnocchi (you may need a little more stock or water) and simmer until the gnocchi is cooked.

Chuck Pot

Take one happy free range chicken and pop half an onion in its cavity.

Put new potatoes into a deep pan (as many as you want) with roughly chopped carrots, leeks, celery, fennel and the other half of the onion. Place the chicken amongst the veg and cover with water. With the lid on, bring this to the boil then simmer for up to 2 hours (depending on the size of the bird).

Remove the chicken and pull the meat away from the bone, reserve the vegetables and strain the cooking liquor.

Make a roux in the pan with equal amounts of butter and flour and a good tbsp of Stokes Classic English Mustard. Stir a glass of white wine into the roux, then the stock for the most amazing gravy to pour over your classic one pot chicken.

One Pot - lots of taste !

You can order 'Lots of Taste' - HERE

More foodie thoughts for the week:

Love British Food - 
as part of British Food Fortnight we look at some of the fantastic produce we cultivate on our island - here.









The Sunday Roast - 
the Sunday Roast is a great occasion. Family gathering, roast potatoes and Yorkshire puds - aaaahh ... click - here.



 

Chocolate Truffles - 
watch, as the recipe unfolds on video for these amazing nuggets of lemon and white chocolate joy - here.

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

FOOD MADE BETTER 
www.stokessauces.co.uk

01394 462150