Winter Salads

Refreshingly Seasonal

Thank goodness we don't have to have another mouthful of turkey, turkey risotto, curry, turkey sandwich. Finished for another year.

Let's clear the way for simple, tasty lunch and supper.

So to our New Year of Newsletter taste-tickling foodie tips and recipes to enjoy and to share.

Gravadlax & Beetroot Relish

Stokes Mustard & Dill Sauce is an exceptional spooning sauce with a gentle mustard tang and strong dill flavour that turns smoked salmon into an instant Scandinavian Gravadlax.

Serve the salmon with a potato salad rolled generously in 2 or 3 tbsp of our Honey & Mustard Mayonnaise, a green leaf salad and a good dollop of Stokes Beetroot Relish on the side. The relish is packed with crisp refreshing shards of earthy beetroot, steeped in a deliciously syrupy red wine sauce and provides a sharper contrast to the sweeter mustard combinations in the dish.

Refreshingly - Stokes

FOOD MADE BETTER

Sweet Potato Salad

Warm slices of sweet potato, smooth avocado, tangy white Stilton - yum.

Peel and slice your sweet potatoes into discs about the thickness of two pound coins. Brush with Stokes Chilli Mayonnaise or our smoky Chipotle Ketchup then onto an oven tray to bake until crisp on the outside and soft in the middle.

Pop the cooked, warm sweet potato 'crisps' into a salad of peppery rocket, watercress and spinach leaves, with slices of avocado. A fabulous dressing for this is to whisk together 1 tsp of Stokes Dijon Mustard with 2 tbsp of our Real or Garlic Mayonnaise, a pinch of salt, squirt of honey and a little under 1 tbsp of cider vinegar. Adding a splash of prosecco gives it a fun twist.

Prawn & Chicory Salad

Chicory, or endives, in a salad add a clean crunch and distinctive gentle bitterness. Here, they crunch delightfully behind juicy plump prawns.

Use cooked, peeled prawns in a salad of chopped white and red chicory, fine slices of red onion, thinly sliced half moons of cucumber (the soft seeds removed) and slices of avocado.

For the dressing, whisk together 2 tsp of Stokes Classic English Mustard and 2 or 3 tbsp of olive oil or rapeseed oil with a squeeze of lemon juice.

Spoon this over the salad and finish with a twist of sumac (if you have it) for a pungent hit of lemon, or cayenne pepper for a chilli kick.

Herring & Beetroot Salad

This is a wonderful salad you'll want to make time and time again - we do.

Combine roughly equal amounts of the following in a large bowl: thick slices of delicious sweetly pickled rollmop herrings; drain, dry and add the onions the rollmops are usually rolled around; 1 or 2 crunchy Granny Smith apples, peeled, cored and sliced or diced; pre-cooked beetroot (not pickled) - sliced or diced into cubes.

Now the dressing: thoroughly mix together 3 tsp of Stokes Cider & Horseradish Mustard, a similar amount of runny honey, 3 tbsp of our Real Mayonnaise and the same of 'Philly-styled' creamed cheese and a dash of cider vinegar (to taste).

You should have a sweet and sour tangy dressing with a smooth, creamy finish to fold into the herring and beetroot. Served with bread and butter or garlic bread - it's a winner.

Mayonnaise, Mustards & Winter Salads

Order your 'Winter Taste Essentials' - HERE

More foodie thoughts for the week:

 


Winter Warmers - 
Simple, tasty, weekday suppers that everyone can (and will) enjoy - here.








2020 Vision - 
Looking ahead based on a tasty start to the new Decade - here.

 






Sharing the Vision - 
Socially sharing your tasty titbits - and more - here.

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

FOOD MADE BETTER 
www.stokessauces.co.uk

01394 462150