Dip, fill, dollop – Stokes, Sauces for Food Lovers, offers so many quirky ways to add depth, dimension and taste to all manner of finger food.
Go on, try some of these – we’re excited just telling you about them.
Beef Brisket CroquettesThese will probably be the first to go, so make plenty.
RECIPE: The really good news, everything can be done in advance. The soft, tasty beef brisket (available in most supermarkets) is wrapped in a crispy panko jacket. Beef and our Creamed Horseradish Sauce – YUM.
Stokes Devils on Horseback
RECIPE: Resident Chef Andy says: “I use sweet and succulent Medjool dates, which have a moreish natural sweetness that goes perfectly well with creamy blue Stilton and the relative tartness of our Fig Relish.”
Cranberry & Brie Pastry Star:Time to test your imagination – and your pastry skills.
- Pop a brie in the middle of a baking sheet.
- Cover with a pastry roll. Cut and twist the ‘stars’ with a dollop of Cranberry Sauce in each.
- Brush with yolk and bake.
What a wonderful centrepiece!
All you need is Stokes in the cupboard, and a little inspiration:
Gruyère & Smoked Salmon Tartlets:RECIPE:
Finish these with the punchy fruit of our Cranberry Sauce for a well-balanced offering your guests will adore.
SEE THIS AND OTHER FESTIVE RECIPES HERE.
Bold flavours combine with exquisite textures to tantalise your guests taste buds – Yum.
Win smiles with these Mini Beef Yorkshire Puddings with Creamed Horseradish Sauce:Ours is gentle, deliciously smooth Creamed Horseradish Sauce using English horseradish and fresh cream, that lets you enjoy its full flavour without bringing tears to your eyes – or upstaging your tender, sweet, roast beef.
RECIPES:
CHUTNEYS & RELISHES:
TRADITIONAL CONDIMENTS:
Enjoy!