Roasting the vegetables takes far longer than baking the tart so there are 2 phases to this. Start by pre-heating the oven to 200 C / Gas Mark 6.
Now slice and dice your selected vegetables to roughly even sizes. We used onion, potatoes, peppers, courgettes. Toss them in a bowl with a little olive oil, mixed Italian herbs, 1 tbsp of Cider & Horseradish Mustard and a little Chilli Ketchup. Lay the vegetables out on a baking tray and put them in the oven for 30 minutes.
In the meantime, roll out a sheet of shortcrust pastry and score a border 2 to 3cm from each edge. To infuse additional flavour to the pastry base, dot and spread several dots of Burger Relish (salsa), Mint Sauce, Chilli Jam, Red Onion Marmalade, Creamed Horseradish – anything that tickles your taste buds.
Spread the cooled roast vegetables over the base (within the border), fold the edges up and brush them with an egg yolk, then back into the oven for 15 minutes until the crust is golden and ready to serve.
The sweetness of fresh tomatoes is enhanced through baking and tastes so good against the spicy sausage stuffing.
Cut a lid out of the top of a dozen tomatoes and scoop out the seeds.
[TIP: If you want a spicy smoked BBQ flavour use our Hot & Spicy BBQ Sauce in the sausage mix instead.]
Put 1 tsp of rice into the bottom of each tomato, then fill them with the sausage meat. Put the hats back on each tom and into an oven pre-heated to 180 C / Gas Mark 5 for 30 minutes until the sausage is cooked and before the tomatoes collapse.
Served with a vegetable couscous, the combined flavours are amazing.
This is a cross between a terrine and a Spanish tortilla. It’s easy to make and delicious to eat.
Make 100ml of tomato coulis by blitzing skinned deseeded tomatoes with a little oil and 2 or 3 glugs of Bloody Mary Ketchup. The Italian tomatoes, Bloody Mary spices and shot of vodka add a ‘wow factor’ to the coulis.
Pre-heat the oven to 200 C / Gas Mark 6. While it’s heating up, cut a selection of vegetables into small cubes – courgette, carrot, pepper, fennel.
Sauté the vegetables in half and half butter and oil for 6 or 7 minutes then add 2 grated garlic cloves for 2 minutes more. Boil 500ml of water with a vegetable stock bouillon, add the vegetables and simmer for 10 minutes or so, until the vegetables just soften.
In a bowl, beat 5 eggs then whisk in 5 tbsp of flour, 1 tbsp of our smooth Dijon Mustard, 2 tbsp of chopped fresh basil, 100ml of milk and the tomato coulis. Beat everything together well to absorb the flour before adding the drained vegetables, stir and pour the contents into a buttered bread tin.
[TIP: For bursts of warming mustard seeds in the terrine, use our wholegrain Cider & Horseradish Mustard instead of the Dijon.]
Pizza Stuffed Peppers
No, not stuffed with a pizza, but with the tasty toppings we might have on a pizza.
Pre-heat the oven to 200°C/gas mark 6. Halve the courgettes lengthways and scoop out the soft pippy core. Put them in a buttered shallow dish, drizzle with oil, then into the oven for 15 minutes.
Let them cool and top them, first with spread of Stokes Bloody Mary Ketchup (or Chipotle Ketchup if you prefer a smoky chipotle chilli slant).
Now a layer of prosciutto ham torn into small strips. Next a layer of mozzarella torn into small pieces and dotted around below diced cherry tomatoes and basil leaves.
Grate Cheddar cheese over the top and back into the oven for 15 minutes or until the delicious smell drives you wild !
Ordered, Delivered, Enjoyed
Enjoy the Taste of Stokes
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