Taste has no Boundaries

'Burning Must'
a wonderful, delicious ingredient

Here's a 'Pointless' fact - the word 'mustard' comes from the Latin mustum ardens literally meaning 'burning must', burning referring to the heat with 'must' being the unfermented grape juice used in ancient times to form the paste.

From the Romans to Gauloise Monestries of medieval France and the 2020 visionaries of Stokes in Rendlesham, our Mustard Range are best sellers for all sorts of reasons.

Read more about our Mustards - HERE and read on, for some delicious recipes using mustard as an ingredient.

From simply whisking Stokes Cider & Horseradish Mustard with olive oil and a squeeze of lemon (or orange) juice to dress this salad of sweet pears, smooth Camembert-style Tunworth Cheese and bitter chicory

Chicken with Mustard Sauce

Fry 2 finely diced shallots for 5 minutes to soften, then add 2 grated cloves of garlic and a chicken breast each, cooking and turning until browned all over.

Pour in 100ml of white wine, the juice of 1 lemon and 500ml of chicken stock. Bring this to the boil then turn the heat down to simmer for 10 minutes or so (until the chicken is cooked through).

Remove the meat, setting it aside to keep warm. Stir 3 or 4 (to taste) tsp of Stokes Classic English Mustard into the simmering liquid then whisk in 250ml of double cream, reducing until the sauce thickens. Slice the moist chicken onto plates with a good coating of mustardy gravy - it's truly tasty.

Pork Rib & Mustard

Wrap about 2k of individual pork ribs, each with a rasher of smoked streaky bacon, then brown them in a hot pan. Cook for 5 minutes then add about 500g of waxy potatoes, halved or quartered according to size and brown them in the pan with the ribs for about 5 minutes more.

Finely chop 1 onion adding it to the bacon-wrapped ribs and potatoes with 2 grated cloves of garlic, 2 tbsp (or more) of Stokes Cider & Horseradish Mustard, the same amount of honey and 250ml of dry cider. Put the lid on and cook on a medium heat for 30 minutes until the ribs are cooked and the potatoes are tender.

Remove these from the pan (keep warm) stirring 250ml of double cream into the remaining sauce, simmer, reduce, season to taste, return the ribs and potatoes and serve with tender green beans.

Salmon Pot

Prepare 2 carrots, cook them for 20 minutes to soften and set them aside. Cut 6 pieces of salmon into cubes. Finely dice a shallot or two.

Now, soften the shallot in foaming butter for 5 minutes then add the chopped carrots, salmon cubes and a handful of mushrooms. 5 minutes of gentle stirring will do.

In another pan, make a roux with 80g of butter and the same of flour. Stir in 2 tbsp of Stokes Dijon Mustard then gently add a squeeze of lemon juice, 60 ml of white wine, 250ml of chicken stock and 300ml of double cream. Stir continuously on a gentle heat until the sauce begins to thicken.

Pour the sauce over the salmon combination, simmering for 5 minutes before serving in bowls with a good chunk of buttered bread.

The 'Burning Must' we Love & Trust

Order your 'Love & Trust' - HERE

More foodie thoughts for the week:

Cut - 
gets to the heart of mustard, its origins and its irreplaceable importance in the kitchen - here.







Sauce - 
'Saucy Italiano' is a whirlwind tour of some classic tomato and seriously cheesy sauces for spaghetti and lasagne - here.







Red - 
'Do you want red, white or brown with that love'. Learn more about burgers in a world without Stokes - here.

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

FOOD MADE BETTER 
www.stokessauces.co.uk

01394 462150