Sit Down, Phones Off -
Let's Eat
The kitchen steams as the vegetables bubble and that unique aroma of roasting meat gradually builds and moves from room to room, telling all that lunch will soon be ready.
Here's a tasty tip for a succulent, moist chicken. Spatchcock the bird first for even cooking and rub the skin with Stokes Real Mayonnaise for a shiny, crispy skin.
Now, make a 'fresh' trivet using celery, fennel, and citrus fruit. Pour in water to a level just below the trivet and pop the bird on top.
Cover for 20 minutes then uncover for the remaining 20 to 30 minutes until the skin is crispy brown and the juices run clear. It part steams, part roasts for the juiciest chicken you'll have tasted and the best gravy stock you will ever have made.
[TIP: The 'vegetable trivet' works so well with slow roast shoulder of lamb too.]
The Roast 'Dinner' Collection
Our taste aficionados compared notes and shared their favourite food experiences when it came to The Sunday Roast - what were their preferred condiments to eat with beef, pork, lamb and chicken.
They agreed unanimously on these and we created The Roast 'Dinner' Collection.
Stokes Mint Sauce
Our classic mint sauce is made with garden mint, white wine vinegar and unrefined raw cane sugar for the delicious simplicity of this 'almost' traditional sauce to serve with lamb.
We like to add a couple of teaspoons to the gravy, letting its acidity cut through the lamb fat and the mint flavour run through the sauce.
We used a couple of spoonfuls with Stokes Original BBQ Sauce to make a tasty marinade to tenderise and add flavour to neck of lamb before pan-roasting it - delicious.
Stokes Creamed HorseradishA gentle, deliciously smooth creamed horseradish sauce that lets you enjoy its full flavour and won't bring tears to your eyes.
It's a truly elegant alternative made with combined wild and cultivated horseradish root and single cream.
TIP: try adding a couple of spoonfuls of our Creamed Horseradish Sauce into buttery smooth mashed potatoes.
It turns a good mash into a great mash in moments.
Stokes Redcurrant Jelly.Everyone enjoys this rich, dark, smooth jelly, oozing with flavour from the very high fruit content (53% pureed redcurrant).
It's great with roast chicken, lamb or duck and just as good in a cold meat sandwich. Stir it into your gravy to give it delightful sweet notes to pour over your roast.
Stokes Bramley Apple Sauce
A traditional apple sauce packed with Bramley apples and a good dash of British dry cider for a simple delicious twist. A firm favourite for roast pork.
Stokes Classic English Mustard
This is a strong mustard made smooth in texture and smooth in taste - hot without the 'burn'. It complements your meat rather than competing with it. The heat is flavour not punishment.
The Roast 'Dinner' Collection
You can order your Roast 'Dinner' Collection here.
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.
Saucy Suppers -
Simple suppers to make tea times better, tastier and fun - 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
we wouldn't make it at all.
FOOD MADE BETTER
www.stokessauces.co.uk
01394 462150
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