... and a few tasty treats
We’re just back from shopping for a couple of elderly neighbours and pleasantly surprised at the fresh produce on the shelves, distancing disciplines and cheery greetings from the staff.
The fabulously British sense of respect and good humour has found its way to the fore once again.
Stokes are doing everything we can to protect the health of our staff, suppliers and distributors to maintain the quality of the sauces, ketchup, mayonnaise, condiments, relishes and preserves we’re all so proud to deliver.
Today and for the next few weeks, we plan to have a bit of fun with our food. Instead of complicated recipes, we’re going to share some ‘foodie thoughts and delicious ideas’. Tasty tips the whole family will enjoy.
Tasty such as baked beans, smoked ham or bacon, crunchy red onions and Stokes Original BBQ Sauce for our yummy take on instant, smoky sweet Boston Beans.
This is a great way to get your measure of Omega 3 goodness from oily fish. It’s also an interesting and fairly successful way to ‘disguise fish’ should you need to introduce it craftily at times.
Simply mix canned sardines with beaten egg, garlic, chopped parsley and breadcrumbs. Combine everything well, with some of our Chilli Jam if you like a little extra zing, or Red Onion Marmalade for sweet caramelised onions with a balsamic finish. Form the ingredients into balls and chill for an hour in the fridge. Coat with flour and fry gently to crisp them up.
For the sauce, blitz a couple of preserved red peppers from the jar with a packet of tomato cuppa soup, sufficient hot vegetable stock to create the sauce and Stokes Tomato or Chipotle Ketchup for depth of flavour.
Simmer a can of chopped tomatoes and 1 (or 2) cans of cooked, rinsed, drained chickpeas. Add a vegetable stock bouillon and grated garlic then simmer to reduce the liquid.
Season with a little salt and lots of ground black pepper. Crush the chickpeas slightly with a fork and serve them on toasted baguette slices with fresh basil.
Warm Mackerel Salad
A great test for the imagination as well as the taste buds. Vary the ingredients, combinations and condiments to taste. Steam cooked fillets of Mackerel are the favoured fishy base for this, the rest is up to you.
We made ours with boiled waxy potato slices, red onion, capers and tomatoes. Once cooled, we coated the potato in Stokes Garlic Mayonnaise (it’s a beautifully smooth, gentle aioli).
The tomatoes soak in a marinade of fresh basil, extra virgin olive oil and sea salt. This releases the tomato juices into the marinade which, together with a few shakes of Stokes Bloody Mary Ketchup, we then use as the base to heat everything through in a frying pan or wok, adding the fish fillets just before serving.
Try this with Focaccia bread from the Focaccia, Flammkuchen & Tarte Tatin article – HERE.