Category Archives: Bonfire Night Recipes

BONFIRE NIGHT – EPIC FOOD IDEAS

Okey-dokey, twenty people are coming to spend Bonfire Night at yours and you have already sorted your fireworks (from Epic of course) and are simply sick and tired of hot dogs and burgers? Well, here are some scrumptious recipes which are easy to prepare and will feed your screaming hordes who will eat like kings.

STICKY MAPLE AND MUSTARD PULLED PORK WRAPS
3 ½lb PIECE OF BONED SHOULDER PORK
200 ML SWEET CIDER (CAN USE A BEER IF PREFERRED)
FLOUR TORTILLA WRAPS

FOR THE MARINADE:
2 RED CHILLIES
3 GARLIC CLOVES
2 TABLESPOONS OF BROWN SUGAR
4 TABLESPOONS OF MAPLE SYRUP
1-2 INCH OF FRESH GINGER
1 HEAPED TABLESPOON OF DIJON MUSTARD
1 TSP DRIED THYME
2 TABLESPOONS OF VEGETABLE/OLIVE OIL

First of all, put all of the marinade ingredients into a food processor and whizz until smooth. Pat the pork dry and thoroughly score the skin to enable the marinade to penetrate the meat. Put the meat into a tray and coat the whole of the piece in the marinade, cling film and put in the fridge overnight.

When you come to cook the pork, simply take from the fridge and leave out for half an hour to take the chill off (which enables the flavours to re-establish themselves) and then put into the oven on Gas 7 or 200°C (fan) for around 20 minutes then cover and turn the oven down to Gas 2 (140° fan) for 5 hours, basting occasionally. At the end of the 5 hour cooking time, remove the foil, turn it back up to Gas 7 or 200°C (fan) for a final 20 minutes before removing from the oven and leave to rest. In the meantime, pour the juices into a pan and simmer to reduce to a sticky sauce (gravy).

Once rested, pull the pork apart with forks, drizzle over the sauce and you are ready to serve with a heap of tortilla wraps. You can serve them either as they are or with a salad of shredded lettuce, peeled and finely sliced cucumber and red onions.

If you think that Yorkshire Parkin is a bit dry (you clearly haven’t tried our recipe: http://epicfireworks.com/blog/2011/10/pie-peas-parkin-and-pyro-the-perfect-combo/ but if you would like to try something a little different with that delicious warming effect, this is a delicious alternative:

STICKY GINGER CAKE WITH SPICED MARSCAPONE CREAM
1/2 LB SELF RAISING FLOUR
3 TABLESPOONS GROUND GINGER
1 TEASPOON BICARBONATE OF SODA
6OZ GOLDEN SYRUP
2 TABLESPOONS OF BLACK TREACLE
4OZ DARK BROWN SUGAR
4OZ BUTTER
2 INCH PIECE OF GRATED FRESH GINGER
2 LARGE EGGS
8 FLUID OZ MILK
FOR THE CREAM:
7OZ MARSCAPONE
5OZ DOUBLE CREAM
½ TEASPOON OF GROUND GINGER
¼ TEASPOON OF CINAMMON
STEM/CRYSTALISED GINGER
½ TSP CASTER SUGAR

METHOD: Sieve all the dried ingredients into a bowl. On a low heat put the butter, sugar, golden syrup and treacle to melt them. Add the grated ginger and stir in the heated ingredients with a metal spoon. Whisk the eggs and milk and add to the mixture. Once combined, pour into a lined baking tin (this recipe will fill an 8 inch square tin or a 10 inch round lined tin). Put into a pre-heated oven Gas 4 (160° fan) for around 35 minutes or until a skewer can be pushed into the cake and come out clean.

For the cream, whip the mascarpone until it can hold a soft peak, whip the cream and fold it in and add the ground ginger, crystallised ginger and cinnamon and a half tsp caster sugar.

You can either cut the cake up into squares (or wedges if you have a round tin) and serve the cream on the side.

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BONFIRE NIGHT FOOD – VEGETARIAN STYLE

Today, food is more than just something we throw onto a plate and hope for the best; it is communal and brings people together more than anything else and coupled with pyro, you are onto a winning team.

As a lover of everything, including meat and fish, many are stuck for what to make for those who are vegetarian or indeed vegan so here I have a DELICIOUS recipe for kebabs which everyone will enjoy. The recipe is there to be expanded on and indeed if you don’t like a particular element, replace it with something else like cherry tomatoes or even sweet potatoes which would just need a few minutes of par boiling beforehand for a lovely alternative.

This recipe will make 8-10 kebabs (depending on the size of the skewers and of course the veggies!)

You will need:

8-10 KEBABS SKEWERS (SOAK IN WATER FOR AN HOUR BEFOREHAND)
2 PACKS HALOUMI CHEESE CUT INTO 16 CUBES (IF VEGAN, CHANGE TO TOFU)
2 RED ONIONS
2 LARGE COURGETTES
2 LARGE PEPPERS
16 MUSHROOMS (AS CLOSE TO THE SAME SIZE AS POSSIBLE)
PREPARE THE VEG BY CUTTING THE ONIONS, PEPPERS AND COURGETTES INTO 16 EQUAL PIECES

For the marinade:

4 FINELY CHOPPED SPRING ONION
6 CLOVES OF GARLIC
4 TSP GROUND ALLSPICE
1 TSP SMOKY PAPRIKA
½ TSP CAYENNE PEPPER
1 TSP BLACK PEPPER
1 TSP GROUND CINAMMON
½ TSP NUTMEG
4 TSP DARK BROWN SUGAR
2 TSP SALT
4 TBS OLIVE OIL

To make the marinade, put all the ingredients into a food processor and blend together if possible but it can be done straight into the bowl if you don’t have one to hand.

Put all the veggies, cheese and marinade into a large bowl and pour the marinade over ensuring all the items have some of the marinade over them and cling film and put into the fridge for up to 3 hours (1 hr min).

Once marinated, take the bowl and gently thread one of each item onto the skewer until it is full and continue until you have used all the cheese and veggies (cheese, onion, pepper, courgette, mushroom … repeat!) you are ready to cook them.

Brush each kebab skewer with oil and place onto the grill, taking care to turn regularly to avoid burning. They should be ready in around 5-7 minutes (depending on how much you have packed onto your skewers of course).

Serve with warmed pitta bread and some spicy mayo (you can buy dairy and egg free mayo from most leading supermarkets for vegans). The mayo I use is a simple mixture of mayo and hot sauce and drizzled over the kebabs is simply yummy.

For dessert, I would highly recommend chocky pops which are made with popcorn, chocolate and of course marshmallow but no dairy required (Green and Blacks organic chocolate is dairy free) and are fun, tasty and great for the whole family.

marinating kebabs

SPICY LENTIL SOUP

You will need:

4 TBS VEGETABLE OIL (YELLOW BEAN IS THE BEST)
8 CLOVES OF GARLIC
2-3 CM PIECE OF FRESHLY PEELED GINGER
2-3 RED CHILLIES (DEPENDING ON HOW SPICY YOU LIKE THINGS)
4 LARGE TOMATOES CHOPPED FINELY
4 LARGE ONIONS FINELY CHOPPED
2 STICKS OF CELERY FINELY CHOPPED
400 GMS OR 1LB OF GREEN OR PUY LENTILS (THEY KEEP THEIR SHAPE WHEN COOKING)
1 TSP PAPRIKA
1 TSP GROUND TURMERIC
1 TSP GARAM MASALA
½ TSP FENUGREEK
½ PINT VEGETABLE STOCK
1 TSP SALT
½ TSP BLACK PEPPER

METHOD

Using a food processor, blend the garlic, chilli and ginger into a paste.

Heat the oil in a large pan and add the chopped onions, salt and pepper and cook gently until the onions are see through and then add the garlic, chilli and ginger paste and the spices and cook for a few minutes until you are left with a spicy onion paste add the chopped tomatoes, celery and the lentils (which should be rinsed and drained thoroughly beforehand) and then add the stock. Cover and leave cooking until the lentils are tender. Serve piping hot with a little chopped coriander.

This is a delicious, vegan dish which will be a delightful warming soup for your guests and one of my family’s favourites.

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CRUNCHY FLAPJACK SQUARES

The traditional ‘sweets’ for Bonfire Night are of course Bonfire Toffee, Toffee Apples and Parkin and of course, no self-respecting Bonfire Night would be complete in some areas without delicious pie and peas.

But if you are struggling to keep the sugar content of your children’s snacks down, this is a great alternative with a healthy twist, that they will absolutely love – and, they can help in the making too!

Home made flapjack

This recipe makes 24 bars:

You will need:
8 TABLESPOONS OF COCONUT OIL (VEGETABLE OIL/RAPESEED OIL CAN BE SUBSTITUTED)
180 ML HONEY
2 OUNCES LIGHT MUSCOVADO SUGAR
12 OUNCES OATS (12 OZ)
2 OUNCES SESAME SEEDS or CHOPPED WALNUTS/HAZELNUTS
2 OUNCES DESICATED COCONUT
4 0UNCES DRIED CHOPPED APRICOT PIECES (CHOPPED FINE)
2 OUNCES CHOPPED DATES
4 OUNCES SULTANAS
2 OUNCES GLACE CHERRIES (CHOPPED)

1 large heavy bottomed pan
2 greased oven trays (min ½ inch deep)

Melt the coconut oil, sugar, and honey in the saucepan – heat until melted then add all the remaining ingredients and stir well. Press into the two greased trays and bake for 20-25 minutes at Gas Mark 4 (180° C fanned or 350° F) until golden brown. Once removed from the oven, score where the squares are going to be and allow to cool enough to touch (not completely cool or you will not get them out!) Remove from tray once able to handle and leave on a wire tray to cool.

They will keep for up to a week in an airtight container.

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