Chicken - free range versatility

Paltry it is not

In its many and various guises, 'chicken' is the most common type of poultry found in every corner, culture and cuisine around the world. From fast food to fine dining the chuck is the champ.

As with all farmed fayre, welfare is always a concern. We advocate free range birds but obviously it doesn't fit with everybody's budget.

It's the laying hens that get the poorest treatment, though in the UK, standards are high. Just last year, new rigid guidelines for RSPCA welfare assurance were introduced.

To be absolutely sure though, free range is best, which is why Stokes use only the eggs of British free range Welfare Assured hens.


Mediterranean Chicken

As attractive to the eye as it is to the palate, this rustic Mediterranean-style chicken dish shows the versatility of it's star performer to take on the flavours of the world.

Here's how:

Brown a chicken portion each in olive oil and set them aside whilst you fry 1 sliced onion, 3 grated garlic cloves and 2 or 3 sliced red peppers in the same pan. Peel and halve some small new potatoes and add them to the pan, returning the chicken also.

Flavour time: add 2 bay leaves, 2 tsp of chopped oregano, 3 tbsp of Stokes Tomato Ketchup, 2 tbsp of Stokes Chipotle Ketchup, 1 tsp of paprika and chicken stock to sit half way up the the colourful ingredients.

Season, cover and simmer for 30 minutes. Add a good handful of pitted olives to the pan and simmer (lid off) for 10 further minutes. With a thick slice of rustic bread and a glass of wine you could be sitting on a patio in Spain - enjoy.

Chicken with Cider

Here's how:

Soften 2 diced shallots in butter with 1 tbsp of thyme leaves in an ovenproof pan. Core and slice 2 apples, pop them in the pan with a chicken breast each on top.

Put the pan in a medium high oven for 25 to 30 minutes until the chicken is cooked through then set the meat aside. Add 1 tbsp of Stokes Dijon Mustard to the onion and apple slices and deglaze the pan with 250 ml of dry cider and 2 tbsp of creamed cheese.

Stir these into the apples and onion, to create a sauce. Season and taste the sauce. If it is too sweet, a drop of cider vinegar will balance it beautifully.

 Portuguese-style Chicken

They like their chicken to fight back in Portugal, with a good kick of chilli - piri piri style.

Here's how:

Remove the skin from thigh and leg joints and score the flesh (to allow the marinade to soak into the flesh).

For the marinade: 250 ml of white wine, 2 tbsp of olive oil, the juice of 1 lemon, 1 tbsp of Stokes Hot & Spicy BBQ Sauce, 1 tbsp of Stokes Chilli Jam and 3 tbsp of Stokes Tomato Ketchup. If you like more spice, add more Chilli Jam.

Put the marinade and chicken in a sealable bag and leave it in the fridge overnight (ideally).

Put the chicken pieces on a grill tray and cook through under a medium grill until the juices run clear. Simmer and reduce the remaining marinade to make a serving sauce. 

Great taste - with love from Suffolk

You can order your tasty jars of joy - here

More foodie thoughts for the week:






Loving Lentils - wholesome feasts to calm the pulse  - here.



 








Chutneys and preserves - challenging traditions in taste - here.



 







Spot these tasty jars of joy on Facebook & Twitter - here.

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

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150

Loving Lentils - wholesome feasts to calm the pulse

Health & Harmony

Lentils are a cheap, low-fat source of protein, fibre, vitamins and minerals and count towards your recommended 5 daily portions of fruit and vegetables. 

They are thought to be one of the oldest food sources, originating in Asia and Northern Africa. 

Combining lentils (or any pulses) with casseroles, stews and soups creates a wholesome harmony with meats and vegetables and carries flavours deliciously.

Lentil Falafels

Pulse 150 g of cooked lentils with chopped parsley and coriander, 1 tsp of Stokes Chilli Jam, 2 tbsp of olive oil and the juice of 1 lime. Stir in 1 tbsp of flour until the mixture is dry enough to handle. This should form 7 or 8 patties that you then bake in a medium oven for 20 minutes. In a salad or a wrap they're delicious - oh, and they love Stokes Real Mayonnaise !

Chicken & Lentil Soup

You'll Need:

• 2 sliced carrots
• 1 onion, chopped
• 2 grated cloves of garlic
• 1 tsp of ground fennel seeds
• 1 tsp of ground coriander
• 2 tbsp of medium curry powder
• 4 tbsp of Stokes Tomato Ketchup
• 850 ml of chicken stock
• 1 can of chopped tomatoes
• 1 x 390 g can of lentils, rinsed and drained
• 2 or 3 boneless chicken breasts, cubed
• The juice of 1 lime
• Roasted peanuts and coriander to garnish 

Here's how:

Soften the onion and garlic in a little olive oil for 5 minutes then stir in the spices, ketchup and curry powder for 2 or 3 minutes. Add the stock and carrots, simmering until the carrots soften. Now you can add the tomatoes and chicken and simmer for 15 to 20 minutes. Finish with lime juice and garnish then serve with toasted pitta bread - yummy.

Sausage & Lentil Pot

Here's how:

Grill a couple of sausages each until they start to brown then set them aside.

Finely dice 1 carrot, 2 sticks of celery and 1 onion (or 2 shallots) and soften them for several minutes in olive oil.

Add 250 g of Puy lentils, 1 tbsp of thyme leaves, 2 tbsp of Stokes Cider & Horseradish Mustard, 250 ml of chicken stock and 150 ml of red wine.

Stir everything together well, add the sausages and simmer for 20 minutes.

Dijon Lentils & Chicken

Here's how:

In a flameproof casserole, brown a breast of chicken each and set the meat aside.

Now soften 1 diced onion and 2 grated garlic cloves in the pan with the chicken juices. After 6 or 7 minutes add 250 g of Puy lentils, stir in 1 or 2 tbsp of Stokes Dijon Mustard with 300 ml of Chicken stock and about 100 ml of white wine.

Peel and cube 1 small celeriac and 1 small turnip. Stir these into the lentils, put the chicken on top and simmer on a low heat for 25 minutes. Check that the chicken is cooked through and the lentils still have a little bite.

Remove the chicken and stir in 3 tbsp of crème fraîche to give the lentils a creamy finish and serve.

 Stokes Mustard Trio

You can order your amazing mustard - here

More foodie thoughts for the week:






Chicken - so versatile, so tasty, so 'Stokesable' - here.



 










Chutneys and preserves - challenging traditions in taste - here.



 







Spot these tasty jars of joy on Facebook & Twitter - here.

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

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150

Chutneys and Relish - cheer up your leftovers

Cheerful Chutneys 

A great relish is a thing of beauty, as full of character as it is fruits, vegetables, spices, chillis and taste. 

Bring cold cuts to life; make your pork pies giggle; and add cheer to a plate of cheese.

Apparently, a chutney is a preserve made mainly (almost always) with fruit. Whereas a relish uses grated or diced vegetables or fruit. 

Chutneys are said to have originated in India and are yet another food-based 'souvenir' to have been adopted and adapted through British colonialism. 

As with all of the sauces and relishes from Stokes, we have created delicious recipes, used scrumptious ingredients, with yummy cooking techniques to create the tastiest range of chutneys, relishes, pickles and preserves...

...and these are just a few

You'll find these and other little jars of joy - here

Stokes Sticky Pickle is scrumptiously sticky with our own unique blend of vegetables in a sweet and spicy sauce made with molasses and black treacle.

Stokes Chilli Jam is a deliciously sticky jam bursting with sweet chilli peppers, red peppers and red chilli heat. It's particularly good with mature Cheddar or a soft brie. 

Stokes Red Onion Marmalade is lusciously thick with caramelised red onions in sticky black treacle and a sharp balsamic finish. It's amazing with just about anything - try it with grilled cheese on toast.

Stokes Fig Relish has an abundance of sweet, juicy marinated figs with cider vinegar and molasses - it's fabulous with smoked cheese melted on toasted baguette slices, or spoon it into your gravy for a wonderful sweet finish.

Stokes Burger Relish is a sweet red pepper, onion and tomato relish with subtle notes of chilli, made up in the style of a salsa. It promises to transform burgers into something really special.

Stokes Piccalilli offers crunchy garden vegetables in a sweet, tangy, mustard sauce spiced with turmeric. A traditional favourite with cold meats and fantastic with cheese. Our vegetables are Individually Quick Frozen (IQF)  immediately after harvest to retain their freshness, taste and crunchy texture.

Piccalilli is a particular friend of pork in all of its culinary guises. One of it's best buddies is the Ham Hock or Ham Hock Terrine. The particular sweetness of the slow cooked meat is offset deliciously by the sharp spicy pickle.

More foodie thoughts for the week:






Chicken - so versatile, so tasty, so 'Stokesable' - here.



 





Loving Lentils - wholesome feasts to calm the pulse - here.



 








Spot these tasty jars of joy on Facebook & Twitter - here.

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

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150

Stay tuned and enjoy the social sharing

Don't miss the fun
on Facebook & Twitter


If you haven't seen it before on Facebook, this brain teaser has been keeping followers engaged with varying challenges from one week to another. It's a regular hide & seek and much harder than it looks at first glance. Just follow us on Facebook or Twitter to join the fun.

'Mountain of flavour' indeed. It's a saucy start to a very tasty Spring.

Well Jason thank you for this post (I think). I think (but can't be sure) you like Stokes and have enjoyed the recent discovery. What I do know (and wholeheartedly agree) is you're absolutely right - (Stokes) 'Brown Sauce is a masterpiece' !

More foodie thoughts for the week:







Chicken - so versatile, so tasty, so 'Stokesable' - here.



 






Loving Lentils - wholesome feasts to calm the pulse - here.



 







Chutneys and preserves - challenging traditions in taste - here.

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

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150