Stokes Sauces: Festive Roasts

Feeding the Festive Family

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

Glazing the Gammon

Having simmered this 2kg boneless gammon joint in coka cola for 2 hours of so, it is cooled and prepared for roasting.

Turn the oven on to 190°C/gas mark 5 and whilst it is getting up to heat, scar the skin criss cross style with a sharp knife. Stud the diamonds you've created with cloves and brush with your glaze.

Glaze 1 - mix Stokes Cranberry & Orange Sauce with our wholegrain Cider & Horseradish Mustard, warmed in a pan to make it easier to spoon or brush over the gammon.

Glaze 2 - similarly combine our zesty Seville Orange Marmalade with Classic English Mustard. The tang of the orange and warmth of the mustard make a mouthwatering combination.

Fowl Tips

http://www.stokessauces.co.uk/product/special-collections-and-gift-packs/the-12-sauces-of-christmas-collection

Both the Guinea Fowl and Pheasant here were roasted on winter veg as in this recent 'Winter Roast Chicken' recipe - HERE.

The Guinea Fowl was stuffed with quartered oranges and the skin rubbed with Stokes Real Mayonnaise for its sheen. The Pheasant came out of the oven after 30 minutes and finished in a pan of foaming butter with 2 tbsp of our Cider & Horseradish Mustard, basting constantly on all sides. The combined cooking time was about 50 minutes at 200°C/gas mark 6 (longer for a larger bird, until its juices run clear).

Served with the roasted roots, mashed potatoes and Stokes Cranberry & Orange Sauce on the side - wonderful. Better still with our Redcurrant Jelly and a dollop of Stokes Brown Sauce stirred into the gravy and a spoonful of our Creamed Horseradish Sauce in the buttery mash, it's a winner.

Wonderful Gravy

Whatever you are roasting, consider the gravy right from the start.

Make a trivet of fruit and vegetables in the base of the roasting tin - celery, onion, carrots, thyme, wedges of orange, fennel - to sit the bird on. Pour water into the tin to just half way up the trivet. This helps to steam the meat, keeping it moist and will also collect the juices as it roasts. Pour the liquid off from time to time to create the base for the stock.

While the roast is resting, pour off the remaining juices into the stock with some of the softened celery, onion and fennel. Add a stock boillion and blitz smooth with a hand blender for the best stock ever.

Make a roux with equal amounts of melted butter and flour. Add 2 tsp of Stokes Classic English Mustard and a glass of white wine. Now add your stock and boil to thicken the gravy. At the finishing stages we always add a good glug of Stokes Tomato Ketchup, Brown Sauce and 2 tbsp of our juicy Redcurrant Jelly.

The flavours and textures are guaranteed to make the whole family want more - so make lots.

Seitan - the 'No Meat' Roast

As a 'no meat' option instead of turkey - or to serve as well as - try Seitan.

It's pronounced 'say-tan' - being the Japanese word for wheat gluten.

Called 'mock meat' in China, seitan is similar to the look and texture of meat when it's cooked, making it a popular meat substitute.

We introduced it in last week's Newsletter.

Catch up with it - HERE - and introduce it into your festive foodie mix this year.

Sourcing the Sauce

Sadly it's too late to order online for Christmas. Try Ocado or the shelves of Waitrose, Sainsbury's, Booths in the North and Co-Op East of England ...

... Or check Independent Retailers - Farm Shops, Butchers, Deli's and Garden Centres - many of whom love to stock and sell Stokes sauces because they sit so well alongside the quality and dependability of their other fine products.