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05 November - Guy Fawkes Day - Recipes



Guy Fawkes Casserole
Serves 4
Description/Notes: A warming stew to fortify the family before going out to watch the fireworks; great with a baked potato
one and a half pounds (675g) stewing beef
2 large carrots, sliced
1 large onion, peeled and roughly chopped
1 tsp. curry powder
1 tsp. chilli powder
half an ounce (13g) plain flour
half an ounce (13g) vegetable fat
salt and pepper
half a pint (250ml) beef stock

Cooking Instructions:
Dice the beef into 1 inch cubes Melt the dripping in a saucepan and fry the onions and carrots for about 5 minutes Add the beef and brown it on all sides Gradually stir in the flour then add the chilli, curry, stock, salt and pepper Bring to the boil then reduce heat, cover and simmer gently for about 2 hours
Serve with a baked potato

Banger Burgers
Serves 4
Description/Notes: Treat the kids to these super burgers before they set out to watch the fireworks Ingredients:
1 lb. (450g) sausagemeat
2 dill cucumbers
8 tbsp. sweetcorn relish
3 oz. (85g) sage and onion stuffing mix
1 onion, finely chopped
3 tbsp. oil
salt and pepper
8 burger buns

Cooking Instructions:
Put the sausagemeat, sage and onion stuffing mix and chopped onion into a bowl Mix together and season with salt and pepper Transfer the mixture to a lightly floured board and shape into 8 burgers Fry the burgers in the oil for about 8 minutes on each side or until burgers are cooked Split the burger buns and place under a grill to toast lightly Place burgers in buns, top with relish and serve

Bean and Banger Supper
Serves 6-8
Description/Notes: Put an extra sparkle in the kids eyes as you serve up this sizzling sausage supper Ingredients:
1 lb. (450g) cocktail sausages
2 oz. (50g) cheddar cheese, grated
2 x 15 oz. (440g) cans baked beans
2 lb. (900g) potatoes, peeled and sliced
2 oz. (50g) butter
salt and pepper

Cooking Instructions:
Pre-heat oven to 375F, Gas No 5, 190C Put the cocktail sausages in a baking tin and cook in the pre-heated oven for about 20 minutes, or until browned Boil the potatoes in salted water until tender, drain and mash with butter Mix the cheese into the potatoes and season to taste with salt and pepper Heat the beans in a saucepan and add all but 8 of the cocktail sausages Transfer the beans and sausage from the pan into a serving dish, cover with the mashed potato mixture, and press the remaining sausages half way into the top of the potato mixture Place the dish under a grill until the potato topping is lightly browned

Bonfire Potato Dogs
Description/Notes: A tasty bonfire snack or supper that can be made in minutes in the microwave Ingredients:
4 medium baking potatoes
six and a half ounce (180g) can of hot dog sausages - or a packet of frsh
2 tsp. curry paste 4 oz.
(125g) button mushrooms
1 oz. (25g) butter

Cooking Instructions
: Scrub the potatoes and pierce with a fork Microwave on Full power for 18-20 minutes Wrap potatoes in foil while making filling Melt the butter in an oblong microwave bowl for about 30 seconds on Full power Stir in the mushrooms, cover and cook on Full for 2 minutes Stir in the curry paste and place the sausages into the mixture Cook for 2 minutes on Full power Cut open the baked potatoes and share the sausage and mushroom mixture between them

Bombs on Sticks Toffee Apples
Serves 8
Scrumptious, crunchy toffee apples for the young and young at heart

8 small apples, washed and stalks removed
8 fl. oz. (225ml.) water
1 lb. (450g) sugar

Cooking Instructions:
Put the sugar and water into a microwave bowl and cook on Full power for 5 minutes Stir until sugar has dissolved then continue cooking on Full power until golden, about 17-20 minutes Meanwhile insert a 5-6 inch length of dowelling into each apple Remove toffee from microwave and stand for 2 minutes Dip the apples in the toffee mixture, using a spoon to cover the whole of the apples Hold the apples over the bowl to drain then stand on greaseproof paper to harden

Houses of Parliament Soup
Serves 3-4
Description/Notes: A hearty vegetable soup, ideal for those cold November evenings
1 lb.(450g) mixed vegetables
half a pint (285ml) milk
half a pint (285ml) stock
1 bay leaf
salt and pepper

Cooking Instructions:
Peel or skin vegetables according to type and chop very finely Place them in a pan then add the stock, milk, bay leaf and seasoning Cover the pan, bring to the boil, and simmer for 25-30 minutes Serve with warm crusty bread

Treason Toffee
Gorgeous chewy squares of treacle toffee
1 lb. (450g) Demerara sugar
3 oz. (75g) butter
4 oz. (125g) golden syrup
4 oz. (125g) black treacle
quarter tsp. cream of tartar
quarter pint (150ml) water

Cooking Instructions:
Butter an oblong tin measuring about 12inch x 4 inch x 1inch (30cm x 10cm x 2.5cm) Pour the water into a heavy based saucepan, warm over a low heat, add the sugar and stir until it dissolves Add the remaining ingredients and bring to the boil, reaching a temperature of 270F, 140C without stirring Pour the mixture into the buttered tin and stand for about 5 minutes Mark into squares with a buttered knife then leave to set before breaking up

Fireworks Fruit Punch
Serves 8
Description/Notes: Great party centerpiece to serve your thirsty guests after standing round that hot bonfire
1 pint (570ml) orange juice
1 pint (570ml) ginger ale
1 pint (570ml) bottle of liquid apple
1 pint (570ml) pineapple juice,
unsweetened Selection of fresh fruit such as grapes, strawberries, apples and oranges

Cooking Instructions:
Wash the fruit and arrange in a glass dessert or punch bowl Blend together the apple, orange and pineapple juice then pour over the fruit Chill thoroughly Chill the ginger ale, pour into the punch bowl and ladle into tumblers

For an adult version add brandy to the mixture to taste!

Traditional sticky cake to serve on bonfire night; yummy mix of oatmeal, ginger, treacle and syrup. Ingredients:
12 oz. (350g) medium oatmeal
4 oz. (125g) wholemeal flour
4 oz. (125g) margarine
4 oz. (125g) honey
4 oz. (125g) black treacle
1 tsp. ground ginger
4 tbsps. skimmed milk
half a tsp. bicarbonate of soda

Cooking Instructions:
Grease a 11 inch (28cm) x 7 inch (18cm) cake tin Pre-heat oven to 325F, Gas Mark 3, 160C Blend together the flour, oats and ginger in a mixing bowl Gently heat the margarine, treacle and honey in a saucepan until the margarine has melted Add the flour, oats and ginger and mix well Gently heat the milk until lukewarm and stir in the bicarbonate of soda Add to the oatmeal mixture and beat well Pour the mixture into the prepared cake tin Bake in the pre-heated oven for one and a half hours Cool in the tin for about 15 minutes then finish cooling on a wire rack This cake is best left stored in an air-tight tin for a few days before cutting

Chocolate Catherine Wheels
Makes 30
Description/Notes: Delightful little cookies with a chocolatey rum flavour
8 oz. (225g) self-raising flour
4 oz. (9125g) caster sugar
4 oz. (125g) soft margarine
1 egg
1 tsp. cocoa
2 tsp. rum or rum flavouring

Cooking Instructions: Pre-heat oven to 375F, Gas mark 5, 190C Cream together the soft margarine and sugar until light and fluffy From the egg, keep one dessertspoon of egg white and add the remaining egg to the margarine mixture Add the flour and knead to form a firm dough Divide the dough into two then add the cocoa to one part and rum to the other Knead both separately until the cocoa and rum have blended into the dough On a lightly floured board, roll out the dough to form to oblongs 12 inch (30cm) x 8 inch (20cm) Use the reserved egg white to brush the chocolate dough, cover with the rum dough and roll up the two pieces Wrap the dough roll in foil and chill in the refrigerator for 30 minutes Cut into catherine wheels of a quarter inch (5mm) in thickness Arrange on a greased baking tray and cook in the pre-heated oven for about 10 minutes or until lightly coloured

Bonfire Fried Chicken
Description/Notes: Super sizzling fried chicken coated in breadcrumbs that tastes delicious with a baked potato and corn relish
1 chicken
juice of one lemon
1 tbsp. chopped parsley
salt and pepper
1 egg
1 cup breadcrumbs

1 tsp. oil
1 tsp. paprika
1 tsp. water
oil for frying

Cooking Instructions: Wipe the chicken and cut into joints Season with salt and pepper and sprinkle with parsley and lemon juice Leave to marinade for at least 2 hours, turning the joints occasionally Beat together the egg, oil and water and brush the chicken pieces Coat the joints with breadcrumbs then stand for 15-20 minutes Heat the oil to smoking point and cook the chicken joints fro 15 minutes, turning from time to time If you prefer your chicken joints really well done, heat in a moderate oven for a further 10 minutes

Creamy Ember Jackets
Description/Notes: Baked potatoes with a scintillating sour cream and chive topping. Ideal on a November night
baking potatoes
sour cream
chopped chives
bacon fat - optional - you can use vegetable fat instead

Cooking Instructions:
Pre-heat oven to 400F, Gas Mark 6, 200C Scrub the potatoes and dry with absorbent kitchen paper Rub the poetess with bacon fat and bake in the pre-heated oven for one to one and a half hours or until soft when pinched. Open top of potatoes and fill with sour cream, chives and a knob of butter


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