Some prefer them crunchy, others less so. However you prefer yours, give them a glaze to amaze and the colourful flavour to adore.
Cook the carrots to your taste then plunge them into iced water to stop them cooking.
When you are ready for them, melt a good knob of butter in a frying pan with a splash of water, squirt of runny honey, squeeze of lemon juice and 1 or 2 tsp of our Classic English Mustard.
Whisk this together then add the carrots, coating them well as they heat through for 5 minutes before serving.
Roasting Brussels sprouts crisps up the loose leaves, caramelises the outer edges and leaves the insides sweet and tender - delicious.Simply halve, drizzle with oil and roast the sprouts in a hot oven for 25 minutes, sprinkle with sea salt and serve with pomegranate seeds for festive colour.
Try whisking some of our wholegrain Cider & Horseradish Mustard into the oil before dressing the sprouts for roasting.
If you have Stokes Olive & Balsamic or Raspberry & Balsamic Dressing in the fridge, use these to coat the sprouts for roasting.
Hasselback Potatoes
These little beauties offer the best of all potato worlds. Soft centred like mash, crispy like fries and wholesomely comforting as baked potatoes. We have the Swedish Restaurant Hasselbacken to thank for this - 'tack'.The slices need to be thin and even. Put a table knife or chopsticks either side of the potato to cut down to so the depth of each is even. Brush with oil then roast in a hot oven for 30 to 40 minutes (depending on the size of your potatoes).
The 'petals' will start to open as they cook. Stir one of our mustards - Classic English, Dijon or Cider & Horseradish - into butter as it melts in the pan and drizzle this into the potatoes. A tasty variation is to brush the tops with our Chipotle Ketchup for a smoky chilli finish.
As if it wasn't rich enough ...
The plates are full ... buttered carrots, roast sprouts, hasselback potatoes, rich red cabbage (you'll find a tasty red cabbage recipe - HERE) ... ... tender slices of turkey, wedges of gammon and pigs snuggled in their blankets ... you have our Cranberry & Orange Sauce for the bird, English Mustard for the ham and Chilli Jam for zesty contrast ...
... and the gravy is very special indeed (try these gravy ideas - HERE) ...
... and now we're suggesting you gratinate the broccoli - make a roux: butter, flour, Cider & Horseradish Mustard; add a splash of white wine, milk and grated Cheddar cheese; poured over the cooked broccoli and under the grill. Bring it on, it's Christmas.
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.
To keep your store cupboard topped up with taste at all other times, shop online - HERE.
Have a Wonderful Christmas
Peace, Health, Love & Taste
More foodie thoughts for the week:
Lively Leftovers -
More waist, less waste lifting leftovers to dizzy new heights - here.
Festive Roasts -
Tasty tips to make your roasts taste better than ever - here.
If good food makes you happy
...adding Stokes will make you smile ;)
FOOD MADE BETTER
www.stokessauces.co.uk
...adding Stokes will make you smile ;)
FOOD MADE BETTER
www.stokessauces.co.uk
01394 462150
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