Coastal Capers

The Seafood Diet: See food, and eat it !!!

Prawns (or shrimps) are plump, sweet, juicy little nuggets of gastro-joy. Shop-bought cooked, just pat them dry, mix them with sliced tomato, cucumber, sweet pepper and crispy salad; add a good drizzle of combined Real Mayonnaise and Bloody Mary Ketchup – Bloody Mary Rose Sauce – and spoon into glass bowls as Bloody Mary Prawn Cocktail.Ta daaaah !

TIP: Prepping fresh prawns.

Raw prawns are grey / blue in colour and turn pink to say they are cooked. Peel off the legs and the shell (leaving the tail on – it’s good to hold when savouring the sweet meat). Run a sharp knife along the spine and remove the thin black vein.Your prawns are ready to cook. Try this very simple Chilli Stir Fry Recipe – HERE – replacing the tofu with your prawns. Finishing the last few seconds adding our Sweet Chilli Sauce makes a world of difference.Save yourself a lot of time. Buy a ready-to-eat seafood medley, tossed in chopped parsley, lime zest and Sweet Chilli Sauce.

[Made with red chillies and red peppers our Sweet Chilli Sauce overflows with the vitality of the Orient. With its sweet, clean taste this sauce is deliciously versatile.]

Two countries whose good folk adore seafood in all its glorious forms. 

Their two distinctive serving methods turn similar core ingredients into very different meals.Paella

Paella rice is a short grain rice that absorbs the liquid really well, giving the dish its unique texture. Use chicken stock rather than fish stock because the flavours are stronger. Onions and garlic form the essential base before adding the rice and the stock. Then the tomatoes – use tinned cherry tomatoes – they taste so good, literally adding bursts of tomato joy.This is all bubbling, stirred frequently, as the rice soaks up the juice. Saffron (the traditional colouring) is expensive, so try a combination of Paprika (not smoked, sweeter if possible) and ground turmeric – colour, flavour, smiles.

Finally, to really intensify the taste experience add lots of Stokes Real Tomato Ketchup together with Habanero HOT Sauce for a chilli depth to the dish.Italy tends towards gentler flavours, using pasta to enjoy with the shellfish and sauces.Spaghetti Vongole.

This is as Italian as it comes and, as such, has simple ingredients that marry with ease and taste amazing – rather like Stokes! Serves 2 lucky diners.

RECIPE: You’ll find the recipe HERE.

Mayonnaise & Fish is a match made in heaven.

Have you tried ‘mayonnaising‘? It’s the latest foodie trend for Food Lovers.

When ordinary mayo just isn’t enough, the real stuff becomes deliciously – amayonnaising.Sicilian Lemon & Dill Mayonnaise

Release the Sicilian sunshine with this superbly rich and fresh mayonnaise. It has Sicilian lemon juice, aromatic chopped dill and is made with British free-range eggs.Garlic Mayonnaise

A Real Mayonnaise made with British free-range whole egg and real garlic puree. Perfect for those who crave the flavour and richness of a quality aioli. Delicious mixed into mash potato or as a dip for hot prawns.Habanero Chilli Mayonnaise.

A hot and spicy mayonnaise with fermented red habanero chilli and fragrant coriander for a real depth of flavour. All this wrapped in velvet-smooth mayonnaise.But there’s more. Meet our full Mayonnaise Family HERE.