A right royal tea time

Putting the 'tea' in Royalty

Just in case you didn't receive your invitation to the wedding on Saturday, they look splendid, using American ink on English card printed in gold and black, then burnished to bring out the shine, and gilded around the edge - so we're given to understand.

But watch it we will and celebrate we shall. 

Up with the bunting and out with the best china. Crusts off, scones laden, serviettes starched, salmon smoked and little fingers crooked.

Other good news is that the wedding falls on the day before the start of British Sandwich Week, about which you can read more here.


It's tea party time ... !


Cheesy scones 
with a ploughman's twist

You'll need:

• 225 g of self raising flour
• A pinch of salt
• A pinch of cayenne pepper
• 1 tsp of baking powder
• 55 g of butter, cut into small cubes
• 100 g of strong Cheddar cheese, finely grated
• 2 tsp (heaped) of Stokes Cider & Horseradish Mustard
• 90 ml of milk, reserve 5 ml for glazing

Here's how:

Pre-heat the oven to 200°C/gas mark 7. Mix together the flour, salt and cayenne then rub in the butter until you have a breadcrumb consistency.

Add the cheese and mustard, combining them thoroughly with the flour mixture. Now add the milk, a little at a time to create a soft dough. Knead the dough gently on a floured surface, patting it out to 2 cm thick and cut into rounds.

Put them on a greased baking sheet, brush the tops with the remaining milk and bake for about 15 minutes.

For the ploughman's twist: cut the scones open and serve them filled with slices of sweet eating apple and a good spoonful of Stokes Real Ale Chutney.

Mini sausage rolls with mustard

You'll need:

• 600 g of really yummy sausage meat
• 1 tbsp of chopped thyme leaves
• 250 g of puff pastry, ready made
• 2 tbsp of Stokes Classic English Mustard
• 1 egg, beaten

Here's how:

Pre-heat the oven to 200°C/gas mark 7. Work the meat and thyme in a large bowl to combine the herbs.

Roll the pastry on a floured surface to a 32 cm x 15 cm rectangle and cut this in half lengthways. Spread the mustard on each strip of pastry.

Form the meat into two rolls the length of the pastry and place one on each of the edges. Brush the exposed edge with water (to help seal the roll). Roll each, seal neatly and cut into 10 smaller portions (20 in all).

Place them on a greased baking sheet, brush with the egg and bake for 20 to 25 minutes until the pastry puffs up and turns golden brown.  

Luscious lemon crumpets

You'll need:

• 6 crumpets
• 50 g of caster sugar
• The juice on 1 lemon
• 200g of Greek yogurt
• 4 tbsp of Stokes Lemon Curd

Here's how:

Toast your crumpets and sit them on a wire rack.

Whisk the lemon juice and sugar in a bowl to form a syrup which you spoon over the crumpets.

Let them rest for a couple of minutes to absorb the flavour. Serve with a good dollop of yogurt and lemon curd.

The WI's finest shortbread

You'll need:

• 200g of plain flour
• 100 g of butter
• 50 g of caster sugar 

Here's how:

Pre-heat the oven to 160°C/gas mark 5. Sift the flour into a bowl, stir in the sugar and rub in the butter until the whole mixture comes together. 

Now press the mixture into a lightly greased 17 cm x 18 cm tin. Bake the shortbread for 15 minutes until it is golden, then cut it into fingers.

These are really very good dunked in a bowl of Stokes Lemon Curd and Greek yogurt (as above).

Triple layer sponge

You'll need:

• 225 g of caster sugar
• 225 g of unsalted butter, softened
• 4 large eggs, lightly beaten
• 225 g of self-raising flour
• 1/2 tsp of baking powder
• 2 tbsp of whole milk
• Stokes Extra Jam - of your choice

Here's how:

Preheat the oven to 180°C/gas mark 6. Grease and line three 18cm loose-bottomed sandwich cake tins. Beat the sugar and butter together until light and fluffy.

Add the eggs, bit by bit, beating well after each addition and adding a little flour if it starts to curdle. Now add the flour, baking powder and milk and beat to combine them.

Divide the mixture evenly and smoothly between the tins and bake for 20 minutes until golden and the cake springs back when lightly pressed with a finger. Turn them out on to a cooling rack and leave to cool completely.

Now assemble your cake with lashings of Stokes Extra Jam between each layer and a dusting of icing sugar to finish.

More foodie thoughts for the week:






Meet the latest Facebook friends - enter the competition here.











British Tomato Week - seasonal juice recipes here.











British Sandwich Week - sensational filling ideas here.

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

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150

Facebook frolics and Twittering friends

Caption competition

You'll have gathered by now if you are a regular reader or social follower that Rick @stokessauces has a huge heart and can never say no - when the phone rings and news of a homeless wallaby, neglected emu or retired battery hen tugs at the strings.

And so the menagerie grows and the chirps, hoots, quacks, barks and brays get louder.

Have a go at this week's caption competition:


It's a dog's life at Stokes and here's just three of them inspecting the dishwasher.

The smell of the Red Onion Marmalade gently simmering drives everyone crazy. Although well fed, the hounds have insatiable appetites - but what are they up to here?

 You can submit your caption here.


 What's happening 
on Facebook & Twitter

Followers are the first to learn where they can taste Stokes products at exhibitions and open days. Here's news that we will be exhibiting at The Suffolk Show on 30th and 31st May.

Meet the youngest member of the team:

 ...ahhh.

See what's cooking:

 ...how many eggs ???!!   'Our first emu egg!'

More foodie thoughts for the week:






British Sandwich Week - sensational filling ideas here.










British Tomato Week - seasonal juice recipes here.











Putting the tea in Royalty for the wedding here.

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

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150

 

Meatless for National Vegetarian Week

Meat-free marvels

It's National Vegetarian Week 14th to 20th May and whether you tick that box or not, it's a great opportunity to try something new in the kitchen.

Vegetarian food options are becoming more widely available, both as pre-made options on the supermarket shelves and pub menus.

Pastas and risottos are still the default feature though, but there's nothing much wrong with them as long as the chef uses good ingredients, imagination and Stokes.

The majority of Stokes sauces, relishes and preserves are suitable for vegetarians and many for vegans too with the obvious exceptions.

Our non-vegetarian sauces are only so because of anchovies contained in the Worcestershire Sauce used in certain products. If this doesn't upset your personal vegetarian status, then whatever you cook with Stokes is guaranteed ... great taste.


In it, on it, with it !

Even the humble gratinated potato frittata (above right) will fly at new and dizzy culinary heights with Stokes Chilli Jam in it, a Stokes Real Mayonnaise glaze on it and Stokes Award-Winning Tomato Ketchup with it.

Meat-free, fun and flavoursome

Stir fried vegetable omelette

The omelette is a fantastic carrier for just about any vegetable combination and flavour. They can be pretty for supper, simple for tea and made in seconds - if the Saturday Kitchen's 'Omelette Challenge' is anything to go by.

Try this:

In hot oil, stir-fry sliced red pepper, mange tout and spring onions for 2 minutes. Add sliced mushrooms, water chestnuts and grated garlic. Stir-fry for 1 minute.

Add 2 tbsp of chicken stock, 2 tbsp of Stokes Sweet Chilli Sauce, 1 tbsp of Stokes Hoisin Sauce and a good tsp of Stokes Chilli Jam (more if you like it hotter). Simmer for 2 minutes, then set aside to prepare your omelettes.

Beetroot burger

Thank goodness beetroot is becoming more and more popular. From an accompaniment or a colourant to being the star feature on the plate, beetroot is a friend to vegan, vegetarian, pescatarian and carnivore alike.

You'll need:

• 1 x 400 g tin of chickpeas
• 1 tsp of ground cumin
• 1 tsp of caraway seeds
• 250 g of raw beetroot, grated
• 2 tbsp of Stokes Beetroot Relish
• 1 tbsp of chopped parsley
• 1 tbsp of chopped coriander
• 50 g of  Panko breadcrumbs
• 1 egg (free range)
• Brioche buns
• Stokes Chilli Jam

Here's how:

Rinse, drain and mash the chickpeas in a bowl with the cumin, caraway seeds (so unfortunately underused) and 2 teaspoons of chilli jam. Add the beetroot, beetroot relish, chopped herbs and the egg - season well.

Form the mixture into patties the size of your brioche buns (this will make 10 small 'sliders' or 4 or 5 full burgers).

Fry the burgers in hot oil to crisp the outside. Stack, dress and serve with more chilli jam and Stokes Garlic Mayonnaise.

Cauliflower Tabbouleh

This is packed with light, vibrant Spring flavours and colour. It's wonderful on its own with a hunk of bread or as a side salad to a simple pasta dish of tomatoes and basil.

You'll need:

• 1 x cauliflower head
• 1 tbsp of lemon juice
• 1 tbsp of lime juice
• 2 tbsp of Stokes Mango & Orange Dressing
• 1 red onion, finely sliced
• 2 baby cucumbers, sliced
• 1 sweet red pepper, diced
• Several small vine tomatoes, quartered
• 2 tbsp of chopped parsley
• 1 tbsp of torn basil leaves

Here's how:

Pulse the cauliflower florets to a rice-like consistency (or finely chop the florets with a sharp knife).

Now simply mix all the ingredients in a large bowl. Rest the mixture for a couple of hours, stirring occasionally.

Try this: this healthy tabbouleh tastes amazing with a crumble of feta cheese added just before serving.

Enjoy !

And ... on 21st May, 
you might need one of these:

More foodie thoughts for the week:






Beautiful baking for the sweeter tooth here.











Share our passion for new potatoes here.












Our facebook friends and other animals here.

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

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150

New potato passions

The new potato - little bundles of joy

Boil them, roast them, crush them. Eat them hot, eat them cold. Smother them in mayonnaise, bake them in turmeric, slice them carefully for hasselbacks, or drown them in melted butter.

New potatoes of every size, shape, colour and British origin are available at the height of their season right now.

The king of the 'news' are surely 'the Royals' from Jersey. They are generally planted in early January for lifting by hand early in April.

Freshness is key to enjoying the Jerseys’ earthy flavour. The first potatoes can hit mainland supermarkets less than 24 hours after being plucked from the earth on the south facing hillsides of the island.

Passionate little pleasures

New potato canapés 

There are many ways of using and presenting teeny tatties as warm and cold finger food for parties. Because they're generally waxy, they are firm enough to cut open and fill with all sorts of  mini goodies.

These little beauties (right) combine lemon and mayonnaise for a lush mouthful of goodness.

Here's how:

Peel the potatoes once boiled and cooled to the touch and squeeze some lemon juice over them, then flake with a little sea salt.

Squeeze just a little lemon juice into Stokes Real Mayonnaise and add finely chopped chives.

Now dress each potato with the mayonnaise, Avruga caviar and a cooked asparagus tip.

Warm fennel and potato salad

You'll need:

• 3 lb of new potatoes
• 1 fennel bulb
• 1 red onion
• 10 cherry tomatoes
• 4 tbsp of olive oil
• 2 tbsp of Stokes Mustard & Dill Sauce
• 1 clove of garlic, grated

Here's how:

Cook the potatoes and allow them to cool, then slice them into the base of an earthenware bowl.

Finely slice the fennel and onion, halve the tomatoes and add all plus the garlic to the potatoes.

Combine well with the olive oil and mustard & dill sauce.

Season well and rest in a warm place for the flavours to marry.

Baked newbies with mozzarella

Stylised to create a deliciously attractive starter.

You'll need:

• 2 lb of new potatoes
• 4 medium sized tomatoes
• 2 large Buffalo mozzarella balls
• Stokes Chilli Jam

Here's how:

Cook, cool and cut the potatoes into thick slices. Slice the tomatoes and mozzarella.

Using metal kitchen rings on a baking sheet, assemble the dish: potato, tomato, chilli jam (1/4 of a teaspoon), olive oil (just a drop), mozzarella - and repeat ending with a mozzarella slice on the top.

Bake in the middle of a medium hot oven until the mozzarella starts to bubble, then transfer to a plate - beautifully.

Vegetables, warmed
with cider & horseradish mustard

This is with Stokes Cider & Horseradish Mustard of course.

Here's how:

Cook your new potatoes adding the julienned carrots after five minutes and the French beans half way through.

Now stop them cooking by running cold water into the pan. Strain and add a scattering of frozen peas. 

This will now stand quite happily while you worry about whatever you're serving it with - in this case pork scallops in a creamy mustard sauce (Stokes Dijon Mustard).

When you're ready, calm and cleaned up - melt a knob of butter in a wok with a good tablespoon of cider & horseradish mustard then, in with the vegetables to heat through and serve - 5 minutes tops.

More foodie thoughts for the week:






Beautiful baking for the sweeter tooth here.










Some fabulous food for National Vegetarian Week here.













Our facebook friends and other animals here.

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

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150

We only bake delicious

Tea time treats, 
if you like it sweet

The wonderful Mary Berry says that cooking and baking offer both physical and mental exercise.

I have to say that I agree. I thought I made a mess in the kitchen just making a one pot stew but after baking - it's like clearing up after a tsunami strike.

"I think to eat cake is very good for us," said Mary. "But it's the size of the slice and how often you eat it you have to watch."

In Mary's own words: "Life's too short to make filo pastry!"


On that note - let's Bake

Lemon surprise pudding

Words just don't do it justice.

You'll need:

• 50 g of butter
• 200 g of golden caster sugar
• 1 x lemon, zest and juice
• 3 tbsp of Stokes Lemon Curd
• 3 eggs, separated
• 50 g of plain flour
• 250 ml of milk
• 1 tsp of vanilla extract

Here's how:

Heat the oven to 180°C/gas mark 5. Mix the butter, sugar and lemon zest, beating (or blending) them to a pale, creamy consistency. Now add the lemon juice, curd, vanilla, flour, milk and yolks, beating to a smooth batter.

Separately, whisk the egg whites then fold them into the batter. Pour the mixture into a buttered baking dish and sit this in a baking tray of hot water.

Bake for 40 to 50 minutes. The top should be lightly browned with the lemon curd oozing seductively at the bottom.

Serve warm with ice cream or pouring cream.

Peanut Butter Bakes

It does what it says on the tin - yum.

You'll need:

• 100 g of smooth peanut butter
• 2 eggs 
• 1 tbsp of Stokes Real Mayonnaise
• 100g of golden caster sugar
• 1 tsp of vanilla extract
• 260 g of plain flour
• 1/2 tsp of baking powder 
• A selection of Stokes Extra Jams

Here's how:

Pre-heat the oven to 180°C/gas mark 5. Whizz the peanut butter, mayonnaise, eggs, sugar and vanilla in a food processor (or by hand). When it is smooth add the flour, baking powder and a pinch of salt.

Roll the dough into balls about the size of a £2 coin, flatten them slightly and make an indentation in the middle with your thumb.

Set them out (you'll get about 25 or so) on a baking paper lined baking tray and spoon jam into each of the indentations.

Now bake them for 10 minutes until irresistible.

Tarte tatin - a classic

You'll need:

• 6 eating apples, peeled, cored and quartered
• 150 g of butter
• 125 g of caster sugar
• 2 tbsp of Stokes Lemon Curd
• 150 g of plain flour
• 2 egg yolks

Here's how:

Pre-heat the oven to 200°C/gas mark 7. For the pastry put the flour, 100 g of the butter and 100 g of the sugar into a processor and blitz to a breadcrumb consistency. Add the yolks and combine to a pastry, wrap it in clingfilm and chill for half an hour.

Now, in an ovenproof frying pan, melt the butter and sugar to a syrup and add the curd. Add the sliced apple, coating well with the syrup then arrange them 'feather-like' in the juice and remove from the heat.

Cover the apples with the rolled pastry and prick it 3 or 4 times with a knife. Bake at the set heat for 20 minutes then reduce the heat to 170°C/gas mark 4 for a further 20 minutes.

Take the pan out of the oven, run a knife round the inside edge and let it rest for 5 minutes. Turn the tarte tatin over onto a serving plate and go - wow!

More foodie thoughts for the week:






Share our passion for new potatoes here.










Some fabulous food for National Vegetarian Week here.












Our facebook friends and other animals here.

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

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150

Facebook friends and our caption competition

Caption competition

Have a go at this week's caption competition:

At Stokes we are blessed each morning to be woken by the chatter of the many chickens that have been rescued and take sanctuary here. They wander everywhere and these two ladies (below) were caught in conversation in the workshop. But - what might they be saying to each other?

 You can enter by sumbitting your caption here.


 What's happening 
on Facebook & Twitter

As you will have seen if you are already a Facebook follower, we are still pretty excited about winning the EAT Food & Drinks Awards, Pride of Suffolk awards last week:

After a scorcher of a weekend, and Bank Holiday to boot, the air has been full of the smells and sounds of folk barbecuing:

...plus colourful dips, dunks and marinades for all plates and palates:

And more of the Stokes family are being introduced:

More foodie thoughts for the week:






Share our passion for new potatoes here.











Some fabulous food for National Vegetarian Week here.










Beautiful baking for the sweeter tooth here.

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

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150