Category Archives: Bonfire Night Recipes

Bonfire Cake

There are of course a myriad of Bonfire Night Cake recipes about but personally, I am all about speed and efficiency and of course letting the children join in the fun. As a child, I spent many hours baking with both my grandma’s and my grampy (grandfather) who were all cooks in their day-to-day lives, one in service, one at the hospital and grampy a cook in the merchant navy so we were always about food.

This brilliant little cake takes little or no time to prepare and is messy fun at its best.

INGREDIENTS

1 large swiss roll
Breadsticks
Chocolate finger biscuits (you could also consider using kit kat, Mikado sticks or matchmakers)
Red and yellow roll out fondant icing
Chocolate butter cream

First of all, make the buttercream. This is fun. Put all the ingredients into a large deep bowl (or if you are working with young children, it will be everywhere) and whisk until all combined and smooth and leave to chill.

Cut your swiss roll up into 1 cm rings and pile into a pyramid type shape which will be the base of your bonfire cake.

Then, using a spatula or a spoon, smooth the creamy rich buttercream over the top making a small peak at the top.

Now, start creating the structure by sticking the ‘wood’ in the form of the choc fingers and pieces of breadstick. Don’t forget to put some round the base of the bonfire!

Now, get the little ones to roll out the icing and cut into flame shapes and add to the bonfire. Of course, this is meant to be eaten and fun too so it doesn’t matter much about the artistry but it will taste brilliant and it’s a great way of entertaining children when the nights are drawing in.

There you have it, Bonfire Night.

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!!!

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