Table of contant – recipes

Bonfire Night is celebrated in November, when the weather is cold and we want to have tasty and hot foods to eat. Here are some good and easy recipes:

Susage & bacon bonfire party buns – page 2

Spicy 3 bean sausage rolls – page 7

Homemade toffee apples – page 11

S’mors dip – page 15

Sausage & Bacon Bonfire Party Buns

Savoury Chelsea buns filled with bacon and sausage – delicious with soup or as a snack

Servings: 7 buns
Author: Helen Best-Shaw

Prep Time1 hr 30 mins
Cook Time30 mins
Total Time2 hrs

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
Add the butter and yeast to the lukewarm milk and allow to stand in warm place until the yeast has started to froth.
Place the flour into a large bowl and mix, add the milk mixture, mustard and salt.
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).
Fry the onion, garlic, bacon and sausage meat over a low heat until soft.
When the dough is risen knock it back and flatten out until about the size of a baking tray.
Spread the chutney over and then the onion, bacon and sausage mix. Roll up along the long edge to make a dough swiss roll.

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.
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.
Allow to cool for a few minutes, run a knife around the outside of the bread before removing from the tin.
Enjoy warm.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

Spicy 3 bean sausage rolls

Spicy vegan sausage rolls made with a selection of beans and spices all bound up in golden and flaky puff pastry.

Total time: 40 mins
Yield: Makes 8 Sausage Rolls

• 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

Homemade Toffee Apples

A challenge

Nothing beats the crunch of a toffee apple on a crisp autumnal evening, and these taste so much better than shop bought

Ingredients.

• STEP 1

  Place the apples in a large bowl, then cover with boiling water (you may have to do this in 2 batches). This will remove the waxy coating and help the caramel to stick. Dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.

• STEP 2

  Lay out a sheet of baking parchment and place the apples on this, close to your stovetop. Tip the sugar into a pan along with 100ml water and set over a medium heat. Cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup.

Set a sugar thermometer in the pan and boil to 150C or ‘hard crack’ stage. If you don’t have a thermometer you can test the toffee by pouring a little into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it.

• STEP 3

  Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden. You may have to heat the toffee a little if the temperature drops and it starts to feel thick and viscous. Leave the toffee to cool before eating. Can be made up to 2 days in advance, stored in a dry place.

S’mors dip

• • Prep:10 mins
  • Cook:6 mins – 7 mins
• Easy
• Serves 8 (as a snack)

• A sized-up, super chocolatey twist on the classic American campfire treat. This s’mores dip will be gone before you can say ‘mini marshmallow’

   

   

Ingredients

• STEP 1

  Heat the chocolate, milk and 200g of the marshmallows in an ovenproof frying pan over a low heat until melted and smooth. Top with the remaining marshmallows in circles so that the whole surface is covered.

• STEP 2

  Grill on high for 1-2 mins until the marshmallows are toasted. Serve with digestives and strawberry and pineapple skewers for dunking.

More recipes can be found in:

1:

https://www.bbcgoodfood.com/recipes/collection/bonfire-night-recipes

2 :

https://www.foodies100.co.uk/2015/11/06/bonfire-and-firework-night-warmers/

3 :

https://www.olivemagazine.com/recipes/entertain/best-bonfire-night-food/