Category Archives: Bonfire Night Recipes

Gluten Free Bonfire Night

Food & Fireworks

Bonfire Night, like most celebrations can be a bit of a nightmare for anyone either suffering with a gluten allergy themselves or those who have family members who are wheat and gluten intolerant or those who suffer from Coeliac’s Disease. There are however, a huge number of foods that can be used in celebrations so as this subject directly relates to us here at Epic, we thought we would recommend a few ideas for food for your Bonfire Night celebrations.

Gluten Free Chicken Leek and Potato Soup

• 3 large, peeled and cubed baking potatoes
• 1 finely sliced, washed leek
• ½ lb Fresh cooked chicken pieces (either from left-overs or cooked in stock)
• 3 finely minced cloves garlic
• 3 tablespoons olive oil
• 3 tablespoons amaranth flour (or other suitable Gluten free flour)
• 1 quart gluten-free chicken stock
• ½ pint full fat milk
• 2-3 teaspoons dried, crushed thyme leaves
• Salt and pepper to taste

Method:

Peel and dice the potatoes and cook until tender (but not overcooked as they will disintegrate in the soup) in well seasoned water. Drain and set aside. In a large saucepan, melt the oil and add the gluten-free flour and continue to whisk until the mixture is thickened. Add the leeks and garlic until they start to soften and then add the drained potatoes, chicken pieces, chicken stock, herbs, seasoning and milk and stir thoroughly. Cook for around 15-20 minutes over a low heat. Easy peasy – a hearty, warming soup – perfect for Bonfire Night.

Gluten Free Yorkshire Parkin

• 8 oz softened butter
• 8 oz dark brown sugar
• 4 oz dark treacle
• 4 oz golden syrup
• 4 cups gluten-free flour
• 1 tsp. baking soda
• 1 Tbsp. ground ginger
• 1lb gluten-free porridge oats, whizzed in food processor until coarsely ground
• 4 tsp ground ginger
• 2 tsp nutmeg
• 1 tsp mixed spice
• 2 large eggs, beaten and mixed with 2 tbsp milk

Method:

In a large pan, melt together the butter, sugar, treacle and golden syrup until liquid but not hot. In a large bowl, combine ALL the dry ingredients and add the liquid sugary mixture and the eggs and milk and stir thoroughly. Put all the soft mixture into a large greased baking tin (min 1 ½ inches deep and 8 inches square) and cook in the oven until a deep golden brown for around 1 ½ hours at 140C/120C fan/Gas Mark 1.

Keep an eye on it from around an hour as it should still be slightly sticky and not over browned. Once cooked, leave in the tin until slightly cooled (otherwise as there is a fair amount of sugar and butter in the recipe, they could end up being attractive and tasty oatmeal pancakes!) and then turn out, cut into squares or around 2 inches and leave till cooled and then pop them into a cake tin until they mature and turn into yummy sticky loveliness. Job done – Gluten free and fabulous.

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Cooking Lessons From Epic Expert

Jimmy's Fireworks Chicken Tikka

There are not many people who can say hand on heart that they truly love their job but I am one of those privileged few.  I have worked for Epic Fireworks now for a little over a year and a half and I love it.

I have just come out of the other side of my second ‘mad season’ and as the person in charge of the internet orders, it has been completely manic.  Organizing orders from one end of the UK to the other has never been easy but with our busiest season yet, it was a little more stressful this year but we survived and now, the calm before the Xmas and New Year rush is upon us.

As anyone who has dealt with Jimmy and the family over the years, they will know that they love to cook and being a big foodie fan myself, it is torture to come to work when Jimmy is cooking one of his delicious curries, kebabs or tandoori chicken.

I was therefore absolutely delighted when he said that he was going to pass some of his expertise onto me.

So, Saturday is upon us and Jimmy walks into the office with bags of all manner of different things from chicken to chapatti flour and fenugreek to garam masala ready for my cooking lesson.

Today, lesson one is about making chicken tandoori, spicy lamb seekh kebabs, chapatti and yoghurt sauce.

Under normal circumstances, it is usual to add tandoori powder to yoghurt beforehand but Jimmy (from years of practice) believes it better (and healthier) to use olive oil.  Create a sticky paste using 3 tablespoons of tandoori powder, 1 tablespoon of garam masala, ½ cup of olive oil, several (handful of) green chillis and a teaspoon of salt.  Take 8 chicken legs and remove the skin and score the flesh and rub the paste mixture into the meat and leave to marinade for 1 hour +.

Once you are ready to cook, simply place the chicken legs on a trivet tray and cover with foil and cook at 200c Gas Mark 6 for 50 minutes and then remove the foil and turn the meat and cook for a further 10 minutes.  Serve with natural yoghurt mixed with mint sauce and fresh lemon juice.

Next lesson, kebabs….. now we are talking.

Take 2lb minced lamb (or mutton) 1 medium onion finely chopped and 6 chillis 1tbs garam masala, I tsp of fenugreek seeds and 1tsp salt. Mix together and then divide into smaller burger shapes.  Cook under the grill (or on the barbecue) for around 15-20 minutes turning regularly.

Then chapatti.  Take 1lb of medium coarse chapatti flour and a small amount of water to create a stiff dough.  Knead thoroughly and leave to rest for around 10 mins (covered in the fridge).  When you are ready to cook, take a skillet (or a chapatti pan if you have one) or a heavy bottomed frying pan and heat gently.

Meanwhile, remove the dough from the fridge and divide up into around 10 small pieces. Roll into balls and then using a rolling pin, roll thinly into circles.  Once the pan is hot, drop the first of your rolled out chapatti onto the pan and leave it until the top changes to a darker colour.  Then, simply flip over to cook the other side.  Once cooked, leave on the side covered up until you finish the full batch.

Serve all your food on platters with the yoghurt sauce, a green salad and some fresh cucumber.  Beautiful.

So, what did you do at work today!!!

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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