Ask what's for lunch."
Orson Welles
These are a few lovely ideas for supper by candlelight, putting a little love on the plate this weekend.Scallops & Scrambled Eggs
Scallops take no time at all to cook so start with the eggs. Scramble them as you would normally, but add a little twist to make supper better still by stirring 2 tbsp of Stokes Garlic Mayonnaise into the eggs as they begin to firm up. This gives them the additional flavour of a gentle aioli.
Whilst a little oil and butter heat up in a pan, put a couple of dollops of Stokes Chipotle Ketchup onto a saucer. Dip one side of each scallop into the smoky chipotle sauce, then gently put them into the hot pan with plenty of room between them. We want them to sear and caramelise, not poach.
45 seconds to 1 minute 30 seconds on one side (depending on their thickness), then over for 45 seconds on the other. The gentle, warm smokiness complement the scallops' wonderful ocean flavour with the aioli scramble on the side - delicious.
Use chestnut mushrooms roughly chopped or torn, fried gently in butter with garlic and thyme. Gently crush the garlic, bruise the cloves so they can easily be removed - it's the gentle infusion we want rather than pungent power.
Roast a couple of chicken breasts, skin on, then set them aside, wrapped in foil, until the pasta and sauce are ready. Remove the skin before slicing the meat into the pasta, we left it on to keep the chicken moist. Cook the spaghetti to the pack's instructions.
For the sauce: In a pan, reduce 150ml of white wine and splash of brandy by half, then stir in 2 tbsp of Stokes Cider & Horseradish Wholegrain Mustard. Reduce the heat and add 150ml of double cream together with about 30g of Parmesan cheese and season.
Just before draining the pasta, scoop out a cup of the cooking water and set it aside. Add the drained pasta to the sauce, coating it well. If it is too thick, add some of the pasta water little by little until the consistency looks right. Serve up with the mushrooms and chicken, with a further grating of cheese over the top.
Break up 180g of white chocolate and put it in a pan with 10g of desiccated coconut and 2 good tsp of crème fraîche plus 2 tbsp of Stokes Lemon Curd. Now melt everything together over a very gentle heat to avoid it catching.
Once smooth, tip the mixture into a bowl and chill it in the fridge for about 3 hours.
Once chilled, spoon small portions onto a plate and roll them in coconut flakes forming coconut covered lemon flavoured white chocolate bonbons. A yummy treat to finish.
Watch the recipe come to life on video - HERE.
Love Tasty - Love Stokes
More foodie thoughts for the week:
Breakfast, Romance, Food -
Elevate the humble 'Eggy Bread' to French Toast or Pain Perdu for Valentine's Day. Enjoy this and more - here.
The Rhythm of Jam -
Beautiful flavour, delightful texture, time, effort, skill ... the Rhythm of Jam is the Rhythm of Life - here.
Share the Love - of Food -
We share this Pork Belly Bánh mì with you, just as Jamie shares his discovery of our Bloody Mary Ketchup with us all - 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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