Saucy Suppers

Tea Time Made Better

Except for the little known Hoggan in Cornwall and equally rare Staffordshire Oatcake, England doesn't really feature its own flatbreads which, in one form or another, are a global food culture elsewhere. We have though adopted and adapted this versatile sustenance to deliciously versatile effect.

Flatbread 'Pizza' Toppings

You need a hot oven, shop-bought flat breads or flour tortillas, imagination and Stokes Sauces, Relishes & Condiments.

Try chopped mushrooms, red onions, red peppers and sweetcorn on flatbread spread with our Tomato Ketchup combined with Stokes Original BBQ Sauce. Scatter grated cheese over the top and bake until crisp and smoky hot. If you like a little chilli heat, add 1 or 2 tsp of Stokes Chilli Jam.

Slices of cooked chicken, smoked streaky bacon, with red onion, fresh coriander and grated cheese on Stokes Hot & Spicy BBQ Sauce is amazing - the flavours of Hunters Chicken on a fiery flatbread pizza..

For a lighter snack, open a pitta bread, fill it with Stokes Red Onion Marmalade, slices of crispy sweet apple and brie-style cheese warmed though in the oven for lunch.

Flatbreads - Made Better

Traybake Tasty

While your oven heats up to 220°C/gas mark 7, prepare the star ingredients - small or sliced sausages, red and orange peppers, mushrooms, tinned lentils or cannelloni beans, fresh thyme and rosemary.

Stir everything together in a large bowl with a soaking of olive oil and 2 tbsp of Stokes Cider & Horseradish Wholegrain Mustard, then spread the ingredients out in a roasting tin with a glass of white wine. Cook for 35 to 40 minutes, turning the sausages and shaking the vegetables half way through.

I like to add a couple of dollops of our Brown Sauce at this stage, adding spicy goodness to the cooking juices - so tasty.

Spicy Meatballs & Pasta

You can of course use shop-bought meatballs or make your own like this:

For the sauce: soften 2 diced shallots and 2 grated cloves of garlic with 1 tsp of dried mixed herbs. Add 1 tin of chopped tomatoes, 500ml of beef stock, 2 tsp of Harissa spices, 4 tbsp of Stokes Bloody Mary Ketchup and a splash of red wine. Bring this up to boil, then simmer to reduce the volume by half.

[TIP: For a smooth classic sauce, blitz it with a hand blender when it first comes to the boil.]

For the meatballs: spoon 2 tbsp of our Red Onion Marmalade and 2 or 3 tsp of Stokes Chilli Jam into 400g of minced beef and roll 20 balls from the mixture. Fry them in olive oil, moving them around constantly to brown evenly all over. It's easier to do a few at a time then set each batch aside. Pop them into the simmering sauce for 10 minutes while cooking the spaghetti to the pack's instructions and enjoy.

Souper Salmon

This is a classic French sauce but without the effort of a true blanquette. It is a creamy sauce thickened with a roux.

Melt 50g of butter in a large pan then beat in 50g of flour to a creamy roux. Add 2 or 3 tsp of Stokes Dijon, Classic English, or our Cider & Horseradish Mustard and gently whisk in 1 litre of vegetable stock. As this is thickening, stir in half a tub of Philly-style cream cheese.

Cut 3 or 4 salmon steaks into bite-size chunks with a few sliced stems of spring onion.

Season with salt and pepper and simmer gently until the fish is cooked.

This is as easy as it gets and absolutely delicious with rice, pasta or new potatoes.

Tea Time - Made Better

More foodie thoughts for the week:

 


Yorkshire Pudding - 
Celebrating the perfect 'pud'. Sweet, savoury and of course as Toad in the Hole ... with a twist - here.

The Family Roast - 
OK, sit down, phones off, I'll carve. Conversation and great condiments make the Family Roast ... special - here.  


 



Vegan Made Better - 
We share this good looking, great tasting recipe with you and more in our social chat - here.

If we couldn't make it AMAZING...
we wouldn't make it at all.

FOOD MADE BETTER 
www.stokessauces.co.uk

01394 462150