Bonfire recipe book
by Uri chapnick
Copyright © 2020
Bonfire recipe book
Copyright © 2020
Welcome to Uri Chapnick official recipe book.
I hope you will find some recipes good.
Please remember to take a safe distance from fireworks and keep your pets inside.
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Recipe number one: Party buns!
Starting off a delicious one: Party buns and sausage.
Ingredients
For the dough
- 250 ml milk (lukewarm)
- 40 g butter (very soft)
- 1 tsp bread yeast
- 300 g strong white flour
- 100 g plain white flour
- 1 tbs grain mustard
- 1/2 tsp salt
For the filling
- 1 tsp vegetable oil
- 1 small onion – finely chopped
- 2 cloves garlic
- 3 rashers streaky bacon – finely chopped
- 2 pork sausages – skinned and broken up
- 2 tbs heaped chutney
Instructions
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Add the butter and yeast to the lukewarm milk and allow to stand in warm place until the yeast has started to froth.
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Place the flour into a large bowl and mix, add the milk mixture, mustard and salt.
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Knead for 5-10 minutes on a floured surface or in your food mixer with a dough hook for 5 minutes. Cover (I use a hotel shower cap) and leave in a warm place until doubled in size (about 45 minutes).
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Fry the onion, garlic, bacon and sausage meat over a low heat until soft.
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When the dough is risen knock it back and flatten out until about the size of a baking tray.
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Spread the chutney over and then the onion, bacon and sausage mix. Roll up along the long edge to make a dough swiss roll.
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Slice into 7 pieces and arrange in an oiled 26cm spring form tin – one piece in the middle surrounded with the other 6 slices. Cover and allow to rise in a warm place for about 30 minutes.
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Bake at 200c / GM6 for about 30 minutes – if you like you can sprinkle some grated cheese over for the last 5 minutes of cooking.
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Allow to cool for a few minutes, run a knife around the outside of the bread before removing from the tin.
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Enjoy warm.
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Recipe number two: Spicy 3 Bean Sausage Rolls
If you are vegan or have any vegan friends this one for you.
Ingredients
- 1 block Jus-Rol Puff Pastry (suitable for vegans)
- 400g black beans
- 400g canellini beans
- 400g kidney beans
- 4 tsp ground cumin
- 2 tbsp nutritional yeast
- 2 tsp onion granules/powder
- 1 tsp ground ginger
- 1 tsp ground coriander
- 1-2 tsp chilli powder
- 5 tbsp porridge oats
- a good grinding of salt and black pepper
Instructions
1. Preheat the oven to 220c/200c fan/425f/gas mark 7.
2. Give the beans and spices a few pulses in a blender until partly blended or mash in a bowl.
3. Add the oats and mix through.
4. Roll out the puff pastry into a rectangle and cut in half. Make sausage shapes with the bean mix, leaving a space around each You should manage 4 sausages on the pastry. Any leftover bean mixture can be frozen and used again.
5. Brush a little water around the sausage shapes, then lay the second sheet of pastry on top and seal down the sides. Slice between the sausage rolls and cut each in half.
6. Slice into the top of each pastry to let steam out, place on a baking sheet and bake for 20 – 25 minutes until golden.
Details
Total time:
Yield: Makes 8 Sausage Rolls
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Recipe number three: steak and kidney mini pies.
This one is not vegan but still delicious.
Makes 10-12 muffin sized pies
For the filling:
400g pack diced steak and kidney
a few tablespoons plain flour
butter for browning
beef stock cube or liquid (I favour the Marco Pierre White stockpots but am grossed out by the Colman’s ad with the dancing cow)
3-4 finely chopped mushrooms
For the pastry:
350g plain flour plus extra for rolling
85g unsalted chilled butter, diced
85g chilled vegetable fat, diced
1 tbsp’s worth squirt of mustard
3-4 tbsp water to bind
1 egg yolk to glaze
You will need a greased and floured 12 hole muffin tin
Directions:
1. Toss the steak and kidney pieces in flour. Melt some butter in a large saucepan or cast iron casserole dish and brown the meat 4-5 chunks at a time to avoid creating steam in the pan.
2. When all the pieces of meat are browned, return them all to the pan on a low heat and add the mushrooms and stock cube/paste/whatever with enough liquid to nearly cover the meat. Cook on a back burner for 2 hours until tender, stirring occasionally to make sure it’s not sticking on bottom of pan.
3. Meanwhile, make up the shortcrust pastry. Either rub the fat into the flour with your fingers or pulse in the food processor until it resembles breadcrumbs. If you use a food processor (like me) you’ll need to transfer it to a large mixing bowl to bind.
4. To bind, squirt in the mustard and a few tablespoons or the water. Stir with a metal spoon to bring together in large lumps then draw into a ball with your hands.
5. Form the pastry into two flat-ish discs and wrap with plastic film. Chill in the fridge for 30 minutes and around this time preheat the oven to 180c / gas 4.
6. After the time is up, remove from the fridge and roll out on a floured surface. Use 3in and 4in circular cutters to cut out pastry bases and lids. Push into the shape of the 12 hole muffin tin.
7. When the meat filling is cooked spoon some into each of the pie cases leaving most of the gravy in the pan. Press pastry lids on top and press down around the edges with a fork.
8. Brush egg yolk on top of the pie lids to glaze; bake in the oven for 25 minutes or until the tops are golden. Allow to cool in the tins for a few minutes then gently prise out and serve.
BONFIRE NIGHT RECIPE
Whizz the remaining liquid with a stick blender for a wonderful gravy. These pies would be perfect for Bonfire Night parties and also super eaten cold at a wintery picnic… or is that just me being “common” as I couldn’t be bothered to heat mine up the next day?! Yep, cold beef pie, they were so good they tasted good cold.
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Published: Nov 30, 2020
Latest Revision: Nov 30, 2020
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