Tag Archives: bonfire night food

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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BONFIRE NIGHT SWEET TREATS

Bonfire night this year falls on a Saturday for a change so the children can join in the fun making sweet treats for you, your family and friends to enjoy.

The first recipe involves a little bit of frying ..

BITE SIZED TOFFEE APPLE DONUTS (MAKES AROUND 40 LITTLE DONUTS)

1/2 pint milk

4 oz butter

2 lb flour

2 x 7gm sachets of fast acting dried yeast

4oz caster sugar (plus an extra couple of oz for dusting)

Pinch of salt

1 tsp ground cinnamon (plus an additional half tsp for dusting)

2 large beaten eggs

2 large sweet apples grated

1 tin carnation caramel

Oil to fry Method:

Warm the milk and add that butter and set aside until all the butter has melted and the milk mixture is no more than hand hot. Put all the dry ingredients into a bowl and make a well in the middle. Pour the slightly warm milk mixture, grated apple and beaten eggs into the well of flour etc and mix to a SOFT dough.

Gently knead the dough on a lightly floured surface before putting into a greased bowl and sealed with cling film till the dough has proved (around 2 hours).

After the first prove, tip out the dough and re-knead and then pull off walnut sized balls of dough. Roll into small balls and place them onto a greased baking tray and keep going until all your mixture has been used up. Cover again and leave for a further 40 minutes.

In the meantime, mix the dusting sugar and cinnamon and place on a dry tray ready to roll your fried donuts in.

Lightly fry around 4 at a time until golden brown and pop onto some kitchen roll to drain. Whilst still warm, toss in the cinnamon sugar and leave to cool.

To fill the donuts, simply poke a hole with a skewer in each donut and pipe in the caramel mixture.

Keep a little of the caramel to swirl over the top of them – DELICIOUS

NO BAKE CHOCOLATE & PEANUT BUTTER OATCAKE SQUARES

12 oz Butter

6 oz Brown Sugar

6 oz peanut butter

10 oz rolled oats

8 oz plain chocolate chips

2 tsp vanilla extract

Put the butter and demerara sugar in a pan to melt down until the sugar disolves. Add the rolled oats and stir until all the oats are covered and the butter and sugar are absorbed into the oats.

In the second pan, melt together the peanut butter and chocolate chips until smooth.

Divide the oat mixture roughly into four and put one quarter into each of the two greased trays you have ready. Press down to the edges keeping it flat. Then, pour over each half of the melted chocolate and peanut mixture and spread to the sides. Before it goes hard, sprinkle the remaining quarters of the oats over the top of the chocolate mixture on each tray. It will settle a little.

Once you have all the mixture in the baking trays, chill overnight before cutting into small even squares.

Simply GORGEOUS

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