Share the Food you Love

If you’re recently back from a holiday in Spain (or looking forward to one), one of your foodie treats is probably a trip to the Tapas Bar.

In the Basque country, north western Spain, the Tapas are bigger, better and mark the quality of the bar owners who compete with their neighbours to create the finest meal on the smallest plate.

‘Tapas’ actually means – to cover – and now translates culturally as small plates of food, light bites. The origins lie in Spanish bars, whose guests asked for ‘small plates’ to cover their glasses (to keep the flies off).

Switched-on bar owners popped a little something to eat on the plates as a welcoming gesture, and Tapas was borne.  Spicy Prawn Crostini

A thin toasted crunchy bread base with Stokes Spiced Mango Chutney, leaf of rocket, topped with a juicy prawn, and dusted with Cayenne pepper. Each wonderful mouthful (and it only takes two) simply bursts with tasty reward.

Beyond Tapas.Chips ‘n’ Dips

Crisps, chips, fries ?????

Confused, you bet.

In the United States, the term ‘chips’ is used to describe thin, salty, brittle slices of fried potato, while the term ‘fries’ is used to describe thin fried potato chunks or stick – that we call ‘chips’, and the former – crisps!!!We’ve been eating chips since mid-18^th C. The Americans were introduced to fried potato pieces in WW1 in north western Europe where the Belgians, speaking French, called them frites / hence fries.

Chips / Fries generally match with Ketchup or Mayo, or in Germany both – der rot und weiss bitter.Mackerel Spread Bruschetta

Mackerel and our Creamed Horseradish Sauce is a perfect pairing. Flake the mackerel in a bowl, stirred in crème fraîche, lemon juice, ground pepper and chopped chives. Now, fold in our horseradish to taste.

OR – follow Anna’s recipe – HERE.

Condiments to ComplementWhich Stokes’ condiments would you pair with your party food this Summer? Beetroot Relish adds earthy beetroot shards steeped in syrupy red wine sauce.The prawn salad at the back, would rise to the occasion with the help of our Bloody Mary Ketchup.

And the Spanish potato frittata bruschetta would love a choice from our velvet-smooth Mayonnaise family – perhaps the chilli kick from our Habanero Chilli Mayonnaise !

Enjoy!

There is only a very fine line between the foodie fun of tapas and the culinary cuddle of sharing simple seafood.Cod Goujons

Crispy Air Fried cod goujons with our Tartare Sauce. Referred to as Tartare ‘without the tart’, these roughly chopped gherkins and capers push exciting flavours through velvety-smooth sauce – the perfect accompaniment to fried and battered fish.

Mini Fish Cakes

These little prawn and cod fish cakes are served with the brilliant Sicilian sunshine that escapes each time you open a jar of our Sicilian Lemon & Dill Mayonnaise.

The sharp lemon wrapped in creamy mayo, offset by aromatic dill, lifts the small plates to big taste.Simple Pleasures

There is only one thing better than simple food – that’s simply made so much better with a dash, shake, drizzle, dollop or spoonful of something essentially Stokes.

Plump prawns with the gentle aioli-style dip of our Garlic Mayonnaise is the perfectly fishy example.Swedish-style Prawn Bites.

Another ingenious recipe from Anna who says: “Whatever you do, don’t tell your guests just how easy these tasty bites are to make. Let them gush.”

Imagine, juicy fresh water prawns bound in velvet smooth Real Mayonnaise, topped with the aromatic punch of fresh dill …

…but, don’t just imagine it, follow Anna’s recipe – HERE.

Cheese & Biscuits, Relish, Chutney?

Are you a cheese & biscuits person? Or, is bread, perhaps French style, your cheeseboard go to?

Personally, as long as there is fresh, crispy celery to hand, my cheese could not be in safer hands.Whether you choose to keep it simple or head along a less beaten path with innovative textures or flavour combinations, what makes a great biscuit can be quite controversial.

Taste is so personal.

Edward Hancock of Cheesegeek, in an interview with Speciality Food said: “A clean, crisp snap and a subtle flavour with a clean, short finish is ideal“.On the subject of Sourdough Crackers, Edward said they offer: “A clean, crisp snap and a subtle flavour with a clean, short finish is ideal, the last thing you want is the biscuit to bring too much flavour – it is a supporting act to the cheese, not a co-star,” he explains.The water biscuit, which takes its name from its simple recipe involving water and flour, is known and loved for its neutral flavour, paper-thin form and brittle crunch. Perhaps (surely) best suited for any range of fine cheese selections.Likewise chutney, relish, pickles.

Sometimes the compliment actually is the sharp contrast, taking cheese enjoyment in two or three directions at once, then returning to that overall sense of united pleasure.

Now, don’t be selfish with you cheese, a good cheesboard is for sharing and known for its ability to make wonderful new friends.

Browse along the virtual shelves of our Relish & Chutney selections – HERE – and complete your cheeseboard in delicious style.