Autumn Spice

That’s what little boys are made of, not, according to the nursery rhyme, ‘sugar and spice and all things nice‘ – like little girls.

We literally go back to grass roots to see just what makes the food we eat and the condiments we create to make it taste better – without compromise.

We start with the ‘spicy nice’ of Mustard.Mustard is well-known for its culinary importance as a piquant ingredient, warming and spicing all manner of food. And, dolloped on the side of the plate, it’s the condiment that complements almost any meal. For centuries, varieties of the plant were being grown around the world for use in herbal remedies for wellbeing and good health.

In Nepal, generations of infants have been massaged with mustard oil to protect their skin and stimulate warmth, similar to the widespread use of Turmeric to heal skin abrasions in India even today.Millenia of scientific exploration accepts the mustard plant’s qualities in early medical treatments, yet balances this with culinary exploration of mustard, creating taste sensations to improve the quality of food.

Stokes can’t endorse the medical impact, but wholly support the psycho-sociological ethos that making food taste better, makes people feel better.Monasteries became centres for mustard production, with Dijon in France emerging as a mustard-making hub by the 13th century.

Way back then, Dijon had ideal growing conditions for mustard plants, their abundance contributed to the region’s reputation as the mustard capital of the world.Ironically, France requires 35,000 tonnes of mustard seed to make Dijon mustard and 80% of the seed is now actually imported from Canada.

NEXT WEEK – we visit the Norfolk mustard grower who supply most of our mustard seed – with interviews, videos and recipes.

PLUS – mustard as an aphrodisiac!!! Is it really beneficial to men’s libido and sexual performance???

…back to those puppy-dogs’ tails!

We’ve had the first wintery blast of Autumn chill. Jumpers out, coats on, hats & gloves. Food fuels our central heating. Tasty food fuels it deliciously.

Ping-Curry Made BetterSometimes we just don’t have time for all the spicy niceties of creating a favourite curry, though drool at the very thought of one.

TIP:

1. Get a ‘ping’ Basmati rice and heat it through in a wok with cumin and/or caraway seeds. 2 minutes max for dryer, tastier rice.
2. Empty your ‘ping’ curry into a pan of sizzling chopped onion and peppers, and fennel seeds. Warm it through adding a good teaspoon of classic English Mustard and a shake or two of Garam Masala. Stir in half a tub of Philadelphia cheese to create a creamy, Balti-style curry, far better than its ‘ping’ version. 12 minutes tops.
3. Serve with Stokes Spiced Mango Chutney. Made with mango pieces and an aromatic blend of spices that open floodgates of beautifully balanced gentle warmth.

Classic Chilli Con CarneJust can’t be beaten on a chilly evening. In a bowl with garlic bread or with rice and all the Mexican trimmings. Andy has a great recipe – HERE.

TIP:

1. Use half and half minced beef and a piece of rump steak roughly diced and sliced. This adds so much to the flavour and texture of the chilli.
2. Turn up the heat with our Habanero HOT Sauce. Caution – add gently and taste, you can always add more!

Nacho Sharer & Beef Brisket ChilliLeaving you with yet another powerful recipe from our Resident Chef, Andy – HERE.

We asked our Food Lovers what their favourite Stokes’ chilli sauces are, and took the top three to wrap in our Chilli Tasting Collection.

It makes a great gift for anyone who likes things a little on the hot side

Here is what you get!

Habanero Hot SauceHot, fermented Habanero chillies balance intense depth with a subtle fruity finish, this is a Great Taste Award Winner. Enjoy!

Sweet Chilli SauceMade with red chillies and red peppers our Sweet Chilli Sauce overflows with the vitality of the orient.

Chilli KetchupA twist on the best – savour the rich tomato taste and then feel the heat of the chilli spices kicking in. Spice up your shepherd’s pie, potato wedges, fish cakes…

THE COLLECTIONIt makes a great gift for  the Chilli Lover(s) in your life.

Some puns, some quotes, some mustard.

“My favourite dinner is a cup of tea and a ham sandwich with English Mustard”.  Marco Pierre White.

Q: What is the feeling you’ve tasted this mustard before? A: Dijon-vu.

Life is too short for bland mustard.

“If I had a pound for every former editor who hadn’t cut the mustard advising me what to do, I’d be a rich man”. Andrew Neil.

Q: What happened when the mustard walked into the party? A: It became the sauce of attention.

“I never lose an opportunity of urging a practical beginning, however small, for it is wonderful how often in such matters the mustard seed germinates and rots itself.” Florence Nightingale.

Q: Why did the mustard lose the sauce race? A: Because it couldn’t ketchup!

“…try the mustard – a man can’t know what turnips are in perfection without mustard.” Mark Twain.

William Shakespeare. Taming of the Shrew. Act 4, scene3:

Grumio: What say you to a piece of beef and mustard? Katherine: A dish that I do love to feed upon. Grumio: Ay, but the mustard is too hot a little.

Hope that cut the mustard – bye!