Spice Spice Baby

This week we’re going to get a little spicy Food Lovers. It’s not about ‘how hot‘, but ‘how tasty‘. In the curry / spice world … there’s something for everyone.

They say that curry is the new National Dish of Britain and it’s certainly easy to see why.

Since the 1970’s, curry houses have popped up right across the country, with often garishly coloured varieties served at competition level heats.

If ever you needed an excuse for a curry carry out, this is it … celebrating #nationalcurryweek.

DID YOU KNOW:

Chicken Tikka Masala was first made in Glasgow in the 1970s, by chef Ali Ahmed Aslam, who added a creamy tomato sauce to chicken tikka to please a customer’s request for a juicier dish with gravy.

Ping-Curry Made Better

Sometimes 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. Heat a teaspoon of cumin seeds in a wok (or similar), then add a little oil.
2. Get a ‘ping’ Basmati rice, and heat it for 2 minutes, stirring throughout.
3. Personally, I like to add a handful of frozen peas for colour. This creates a tastier, dryer rice than pinging it would deliver.
4. 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.
5. Stir in 2 tbsp of Philadelphia cheese to create a creamy, Tikka-style curry, far better than its ‘ping’ version. 12 minutes tops.
6. Serve with Stokes Spiced Mango Chutney. Made with mango pieces and an aromatic blend of spices that open floodgates of beautifully balanced gentle warmth.

Onion Bhajis on the side please.

At the other end of the easy curry night, try making your own Onion Bhajis. Our Chef, Andy has a step-by-step guide and video in his recipe – HERE.

Have a go!

The Spice Trails stretch from the west coast of Japan, through the islands of Indonesia, around India to the lands of the Middle East – and from there, across the Mediterranean to Europe.

It’s a long, hard journey – and a history of blood, sweat and many tears.

With huge respect for our authentic spicy ingredients, we create …

REAL Brown Sauce

Our product Focus this week takes a closer – tastier – look at Stokes REAL Brown Sauce.

Each time someone new discovers our exceptional Real Brown Sauce, they smile like never before. They KNOW this is DIFFERENT. Ours is a truly ‘grownup’ brown sauce.

You can smell the exquisite difference the moment you twist off or flip open the lid, tear open the sachet, and squeeze.It is a lush sauce, rich with extra date purée, sweet with black treacle and heady with a unique blend of Persian spices.

Try adding a dollop or three to your gravy or a casserole that needs a little maturity from dates and Persian spices – it really works.Slow Cooked Beef Pie.

Another wonderful Autumn recipe from Chef Andy, who says:

“The long, slow cooking of the beef ensures the tenderest, tastiest filling for this delicious pie. Adding our Real Brown Sauce gives the gravy a wonderful depth of flavour, sweet with dates and aromatic with Persian spices. Enjoy.”

Follow Andy’s Recipe – 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 really clever, 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. And, it’s so versatile – just imagine the many ways you might use it.

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 … stir it into a gravy for a spicy edge – love it!

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