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RECIPES

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Bonfire Night, and many other seasonal and celebratory occasions, wouldn't be the same without the right food and drink - usually something warming for a cold night.

Here are a few recipes for some traditional Nov 5th treats. Please send me your own favouritesemail us   Click [ here ]

The classic

TOFFEE APPLE


INGREDIENTS
6 sweet and crunchy apples
6 tbsp caster sugar
85ml water
600g demerara sugar
100g unsalted butter
2 tsp vinegar
2 tsp vanilla essence
For adult tastes, stir ½tsp vanilla essence, a large pinch of cinnamon and some crushed nuts into the toffee just before coating the apples.

Preparation
• Wash and dry the apples, remove the stalks, and push in a lollipop stick.
• Place all the ingredients in a heavy-based pan and bring to the boil. Cooking time is approximately 30 minutes. If you have a sugar thermometer it should read 150C or 300F, or you can test by dripping into a bowl of cold water. The toffee is ready when drops harden.
• Dip each apple into the toffee, remove and air-cool a few seconds then repeat until thickly coated.
• Dip into a bowl of cold water and place on sugar-dusted tray until cool.
• Wrap in Clingfilm to help stop the toffee going sticky.


PARKIN:

an oatmeal and ginger cake from the North of England.
INGREDIENTS
1½ lb oatmeal
1 teaspoon ground ginger
8 oz brown sugar
8 oz butter
1 lb treacle
1 teaspoonful allspice
parkinPreparation
• Mix the dry ingredients .
• Heat treacle and butter; add to the dry mixture and leave to stand overnight. Place in a well-greased shallow baking tin and bake in a moderate oven for about 2 hours.
• It is done when the parkin springs back when touched.

There are many regional variations on this recipe, and occasionally different names as well. In Derbyshire and thereabouts expect to find Tharf cake.

BONFIRE TOFFEE:

A sticky treat - eat fresh from the baking tray.
INGREDIENTS
1 lb sugar, preferably Demerara
1/3 pint water
1 ¼ ozs butter
2 level tablespoons golden syrup
1 teaspoon vinegar

bonfire toffeePreparation
• Put all the ingredients into a strong saucepan, adding the sugar and syrup gradually to avoid burning, and stir over a steady heat until the sugar has dissolved.
• Bring to the boil and cook slowly.
• To test for consistency stage drop about half a teaspoon of the mixture into a cup of cold water, if it sets hard then it is done, if still soft and chewy cook for a little longer and test again.
• Pour into oiled or buttered tin and either allow to set as a slab or mark in squared as toffee becomes partially set.
• Break when completely set.

For variety use black treacle instead of golden syrup or add peanuts or chopped mixed nuts.

Bhangra Bangers

British Sausage Week meets Diwali !
INGREDIENTS
6 (1lb) Chunky pork sausages
1 x 5mlsp (1tsp) Cumin seeds
2 x 5mlsp (2tsp)
        Korma Indian spice mix
2 x 15mlsp (2tbsp)
        Mango chutney
6 Chapattis
1 Mango, peeled and sliced
Fresh coriander


lovepork.co.uk for more recipes and British Sausage Week

Bhangra Bangers - more sausage recipes at lovepork.co.ukPreparation
• Preheat the oven to Gas Mark 4, 180C, 350F.
• Place the sausages in a foil lined baking tray.
• Mix together in a bowl the cumin seeds, korma spice and chutney.
• Smear over the sausages and place in oven.
• Cook for about 30 minutes until browned and the coating is quite sticky.
• Warm the chapattis in the oven for 1-2 minutes.

Serving suggestion: Serve the sausages rolled in chapattis with mango slices and fresh coriander.

PARSNIP CRISPS:

Delicious, dead easy, and making the most of a seasonal vegetable.
INGREDIENTS
Parsnips

oil for deep-frying

seasoning

parsnip crispsPreparation
• Wash and peel the parsnips.
• Cut long, thin slices using a vegetable peeler or mandolin. Sometimes the core is stringy and best avoided.
• Heat the oil in a deep-fryer or thick sausepan, to180C/350f/Gas4. A cube of bread should sizzle and brown.
• Fry the parsnips in batches until crisp and golden brown. Drain onto kitchen towel.
• Serve with plain or sea salt, or soy sauce..

Variations on this recipe appear on bbc.co.uk, food in season.

BAKED POTATOES:

Traditionally done in the bonfire embers but much safer and cleaner in the oven of the microwave.
INGREDIENTS
Potatoes.
Fillings

Preparation
• Choose good sized smooth-skinned potaoes.
• Scrub well in cold water
• Bake at 400 F for about an hour, or as appropriate for your microwave setting.

Fillings: butter, cheese & chopped bacon, baked beans, cottage cheese & chives, salsa, chopped tomatoes & basil, chilli con carne, ham & blue cheese, guacamole, tuna & mayo, etc

COINTREAU HOT CHOCOLATE.

Why should children have all the fun?
This delicious treat comes from reader Su-Lin
INGREDIENTS
Chocolate powder
Cointreau
Milk and sugar
Preparation
• Make up a mug of instant hot chocolate. Use a good quality chocolate powder such as Galaxy.
• Then pour in a shot of Cointreau orange liqueur. Use approx half a pub measure, or 1 tablespoon full. Make it with just a hint of alcohol, or stronger!
• Then stir.
The warming chocolate orange flavour is delicious, and it is also easy to make in a jug or in a thermos to make pouring faster.
"The flavour is so much more rewarding than any of the hot chocolates you can buy which are merely flavoured".

ROAST CHESTNUTS:

another one which might be done in the bonfire, but the oven is better. Chestnuts come into the shops just in time for Bonfire Night, and a bag of roast chestnuts is a great hand-warmer.
INGREDIENTS
1kg/2¼lb chestnuts
Preparation
• Heat the oven to 200C/400F/Gas 6.
• Prick with a fork to prevent bursting.
• Put in a roasting tin and bake until the skins open and the insides are tender - about 30 minutes.
Alternatively:Chestnuts will cook fine in the microwave, but don't forget to pierce them! As a guide, a dozen chestnuts will cook in about 2 minutes at 700watts.

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