Winter Warmers

Simple, Tasty, Suppers

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 suppers.

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

Beef Casserole

In a large ovenproof casserole, cook 2 chopped medium onions. Coat 1kg of cubed stewing steak in seasoned flour then, as the onions soften, add it in batches to the pan, stirring to lightly brown the meat.

Grate 2 garlic cloves into the pan with 3 roughly chopped carrots and 2 chopped sticks of celery. Pour a 500ml bottle of Doom Bar beer into the pan with sufficient beef stock to cover the combined contents.

Now, a few sprigs of thyme, 2 tbsp of Stokes Brown Sauce, 4 or 5 tbsp of our Tomato Ketchup and season. Simmer, lid on then into an oven pre-heated to 150°C/gas mark 2 for at least 3 hours (the longer the better).

Out of the oven and in with 4 or 5 peeled and cut potatoes, cover and simmer on a medium heat for 35 minutes or until the potatoes are cooked. Check the seasoning and liquid levels along the way.

If you prefer not to add potatoes - don't. This is a wonderful meal to eat with a couple of spoonfuls of Stokes Creamed Horseradish Sauce stirred into beautifully buttery mashed potatoes.

Mac 'n' Cheese

A firm family favourite even as it is, but dressed up with smoky bacon, pulled pork, sun-dried tomatoes - whatever suits you -  it's even better still. Watch the video - HERE.

Fry 2 sliced rashers of smoky bacon whilst boiling 250g of macaroni pasta to the pack's instruction.

Make a roux with 40g of butter and the same of plain flour, then gradually add 1 pint of milk, bringing it to boil and then simmer to thicken. Stir in 250g of grated strong Cheddar cheese and 50g of blue cheese until they melt. Now add at least 1 tsp of Stokes Cider & Horseradish Mustard (personally, I like more - lots), the cooked bacon and the cooked, drained pasta.

Once mixed together well, pour the contents into a casserole dish, seasoning the top with salt, pepper and a pinch of nutmeg, finishing with more grated Cheddar.

But wait ... why don't you see how we finish it in this lovely video - HERE.

Chicken & Beer Casserole

Thigh joints suit this dish best, skin off but bone in, to maximise their juicy flavours.

Brown a thigh each in a large pan, then lift them out for a while. Add a little more oil to the pan to soften 2 nicely diced shallots. Stir 2 or 3 tbsp of flour into the juices with 2 tbsp of Stokes Cider & Horseradish Wholegrain Mustard.

Now gradually stir in 500ml of a beer such as Tribute or Proper Job (something delightfully Cornish), some fresh thyme, fresh tarragon and 2 chicken stock boullions for a richer stock. Chop and add 2 sticks of celery, 2 or 3 carrots and 2 good handfuls of halved baby or new waxy potatoes - and finally of course the chicken. Top the pot up to cover the chicken with chicken stock. Lid on now and simmer for 30 minutes.

Remove the lid, add 2 tbsp of Stokes Brown Sauce (for its rich Worcestershire sauce and Persian spices) and 2 tbsp of our Tomato Ketchup (because you can!). With the lid off, simmer for 15 to 20 minutes to thicken the gravy until the carrots and potatoes are tender and the chicken is cooked.

It's fresh, homely and a joy to share.

Fabulously Fishy

This beautiful cod loin is poached on top of a 'soup' of celery, fennel and tomatoes, softened in chicken stock.

Slice 3 or 4 sticks of celery on the diagonal to create slices similar to 1 or 2 bulbs of fennel sliced with the tougher core removed. Fry them gently in butter with 1 tsp of ground fennel seeds. Add 500ml of chicken stock, simmering the 'soup' to soften the vegetables. Quarter 4 or 5 plum tomatoes and cut off their skins, adding their plump flesh to the soup.

Stir 2 tbsp of Stokes Tomato Ketchup (to enhance the tomatoes) and 2 tbsp of our Chipotle Ketchup (to gently infuse a smoky heat) before popping the fish on top, with a lid on, for 6 or 7 minutes until it just starts to flake. Served with new season potatoes and a colourful scattering of peas - supper is served.

Did you know: Stokes Chipotle Ketchup brims full of real Italian tomatoes with a smoky, spicy kick! Chipotle Chillies are Jalapenos left to ripen on the plant to a deep red, before being smoked dry, giving them their distinctive flavour.

[TIP: If you want the chilli heat, but without the chipotle smokiness, use Stokes Chilli Ketchup instead.]

For more 'One Pot Wonders' 
from an earlier Newsletter - CLICK HERE.

Simply Tasty - Stokes

Order you 'Simply Tasty' - HERE

More foodie thoughts for the week:

 


Winter Salads - 
Supporting your NY resolutions, where less is deliciously more - 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