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
Ingredients:
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
Description/Notes:
Scrumptious, crunchy toffee apples for the young and young at heart
Ingredients:
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
Ingredients:
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
Description/Notes:
Gorgeous chewy squares of treacle toffee
Ingredients:
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
Ingredients:
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!
Parkin
Description/Notes:
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
Ingredients:
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
Ingredients:
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
Ingredients:
baking potatoes
sour cream
chopped chives
bacon fat - optional - you can use vegetable fat instead
butter
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
