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Bonfire Night Good Food Guide

Lewes Bonfire Night Celebrations : Bar Open

There are few occasions nowadays where masses of people gather together as they did when I was a child and Bonfire Night is one in particular.

Bonfire Night is all about cosy comfort food which is easy to prepare and will keep them warm on even the coldest night. It can be difficult in determining what your gathering of family and friends will like but these are some tried and tested ‘yummies’ to get them munching away:

Hot Sausage and Onion Wraps

Ingredients:

tortilla wraps
sausages
onions
olive oil
salt and pepper to season
tomato and brown sauce to serve
grated cheese

Method:

Finely slice onions and slow fry with a little oil, salt and pepper until soft and golden brown.

Grill sausages until cooked through – you don’t want any sick relatives on your conscience.

Sausage sizzle

Cut the tortilla wraps in half.

Wrap a couple of sausages with some fried onions and cheese with the sauce of your choosing and enjoy.

Chicken and Pumpkin Curry

Ingredients:

1 lb pumpkin (cut into cubes)
1 aubergine (cut into cubes)
1 large onion (chopped)
3 garlic cloves (crushed)
2 courgettes (sliced)
1 red pepper (sliced)
2 green chillies (finely chopped)
2 tbs curry paste
1 tbs garam masalla
1 lb chicken breast
1 tin chopped tomatoes
½ pint veg stock
2 tbs olive oil
2 tbs soy sauce
2 tsp cornflour
1 tub natural yogurt
Chapatti or naan bread to serve
Chopped fresh coriander to garnish

To a deep pan, heat the oil and add the onions, garlic, garram masalla and chillies. Cook until softened and then add the chicken and continue to cook for 10 minutes. Add the pumpkin and cook for a further 5-mins. Add the remaining vegetables and the curry paste and cook for a further 5-mins and then add the chopped tinned tomatoes, stock and soy sauce and cover with a lid and simmer for about 30-minutes until all the vegetables are tender.

Thai Chicken & Pumpkin Curry

Mix yoghurt and cornflour and add to the mixture – stir until cooked out.

Finally, warm the bread of your choice (naan, chapatti, roti etc) and serve with a big bowl of beautifully tasty curry.

Jacket Potatoes

Not a hard one I know – but its what your choice of fillings are that are the main focus. Ideal potatoes for baking are King Edward, Red Desiree and Maris Piper.

Potatoes – wash them dry them and put them in the oven – JOB DONE.

Fillings:

Coleslaw – if you have a grater, make it yourself. You will need cabbage, onion, carrots and mayonnaise. Grate your cabbage, grate your carrot and finely slice your onion. A good sprinkle of black pepper and combine.

Cheese savoury – grated cheese, onion, finely chopped chives and mayo – mixed together.

"Pin it and Do it" Jacket potatoes

Spicy Prawn (my own favourite) ½ lb tiger prawns. 100gm cream cheese, 1 red chilli 1 garlic clove (finely chopped) black pepper and rocket or watercress 1tbs olive oil.

Method: gently heat the oil and soften the garlic and chilli (2-3 mins)– add the prawns and heat through (about 2 minutes) add the cream cheese and allow to melt, salt and black pepper and serve with rocket or watercress (something quite peppery is really nice but if you prefer, you can use any green salad leaf).

Creamy Mustard Chicken

Ingredients:

Chicken breast (sliced into strips)
Shallot (finely chopped)
Button mushrooms (sliced)
Oil for frying
Dijon mustard
Cream (or crème fraiche)
1 garlic clove (crushed)

Heat the oil, add the shallots and garlic and gently cook until softened – add the strips of chicken and cook for 10 minutes. Add the sliced mushrooms and cook until softened and add the mustard and cream – warm through taking care not to over-heat as you may split the cream and serve. This is also a great recipe with rice.

Whatever you have to eat this Bonfire Night, make sure you keep warm and safe. Come along to see Epic for all your firework needs. We will ensure that you have a set up plan, safety instructions and everything you will need to have the perfect night with your family and friends.

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