Bonfire Night Recipes
Are you thinking of having a bonfire party? Then you'll need some bonfire party
We've got a few recipes here that'll make sure your bonfire part goes with a
bang! So whip out your whisk, put on your apron and don't think for a minute
about the calories...
- Toffee Apples * Bonfire Toffee
- Bonfire Bangers
- Chocolate Catherine Wheels
- Spicy Bacon & Cheese Wedges
Spicy Bacon & Cheese Wedges (Serves 4)
- 8 rashers smoked bacon, fried or grilled
- small bag ready-prepared lightly spiced potato wedges
- 200g strong mature cheddar cheese, grated
- 4 tbsp Branston Pickle
- 4 individual ovenproof bowls
- Leave the bacon to cool then trim off any fat and cut into small pieces.
- Cook the Potato wedges on a baking tray following the packet instructions.
- When the wedges have 5 minutes cooking time left remove from oven and set aside.
- Add a small amount of cheese to bottom of each bowl and divide the potato wegdes
between the bowls.
- Sprinkle more cheese and bacon pieces over the top of the wedges and return to
oven for 10 minutes at high heat until cheese is bubbling and bowl is sizzling.
- Serve topped with Branston Pickle for an extra tangy taste.
Hints and tips
- Also delicious with a salsa dip or some coleslaw.
Sage and onion Burgers (Serves 4)
- 450g lean minced steak
- 1 packet Paxo Sage and Onion Stuffing Mix
- 1 tbsp sweet chilli sauce
- salt and pepper to taste
- burger buns
- salad leaves
- 50g cheese, grated
- In a large bowl bind together the mince, Paxo Sage and Onion Stuffing Mix,
chilli sauce and seasoning.
- Form into 4 generous burgers and transfer to the fridge for about 30 minutes.
- To cook the burgers either grill or barbecue for about 5-8 minutes each side or
until they are coked through.
- Serve in a burger roll with salad leaves, grated cheese and ketchup.
Hints and tips
- If you find that the burger mixture is a little dry then add a beaten egg to
help to bind the mixture together,
Toffee Apples (serves 6)
- 6 sweet and
- 6 tbsp caster sugar
- 85ml water
- 600g demerara sugar
- 100g unsalted
- 2 tsp. vinegar 2 tsp. vanilla essence
- Wash and dry the
apples, remove the stalks, and push in a lollipop stick.
- Place all the
ingredients in a heavy-based pan and bring to the boil.
- Cooking time is
approximately 30 minutes. If you have a sugar thermometer it should read 150C or
300F, or you can test by dripping into a bowl of cold water. The toffee is ready
when drops harden.
- Dip each apple into the toffee, remove and air-cool a few
seconds then repeat until thickly coated.
- Dip into a bowl of cold water and
place on sugar-dusted tray until cool.
- 1 lb sugar,
- 1/3 pint water
- 1 ¼ ozs butter
- 2 level tablespoons golden
- 1 teaspoon vinegar
- Put all the ingredients into a strong
saucepan and stir over a steady heat until the sugar has dissolved.
- Bring to
the boil and cook slowly.
- To test for consistency drop about half a teaspoon
of the mixture into a cup of cold water, if it sets hard then it is done, if
still soft and chewy cook for a little longer and test again.
- Pour into oiled
or buttered tin and either allow to set as a slab or mark in squares as toffee
becomes partially set.
- Break when completely set.
For variety use black treacle
instead of golden syrup or add peanuts or chopped mixed nuts.
Bonfire Bangers -
- 1 lb. (450g) cocktail sausages
- 2 oz. (50g) cheddar
- 2 x 15 oz. (440g) cans baked beans
- 2 lb. (900g) potatoes, peeled
- 2 oz. (50g) butter salt and pepper
- Pre-heat oven to
375F, Gas No 5, 190C.
- Put the cocktail sausages in a baking tin and cook in the
pre-heated oven for about 20 minutes, or until browned.
- Boil the potatoes in
salted water until tender, drain and mash with butter.
- Mix the cheese into the
potatoes and season to taste with salt and pepper.
- Heat the beans in a
saucepan and add all but 8 of the cocktail sausages.
- Transfer the beans and
sausage from the pan into a serving dish, cover with the mashed potato mixture,
and press the remaining sausages half way into the top of the potato mixture.
- Place the dish under a grill until the potato topping is lightly browned.
Chocolate Catherine Wheels (makes 30)
- 8 oz. (225g) self-raising
- 4 oz. (9125g) caster sugar
- 4 oz. (125g) soft margarine
- 1 egg
- 1 tsp. cocoa
- 2 drops of rum essence
- Pre-heat oven to 375F, Gas mark 5, 190C.
- Cream together the soft margarine and sugar until light and fluffy. From the
egg, keep one dessertspoon of egg white and add the remaining egg to the
- Add the flour and knead to form a firm dough.
- Divide the
dough into two then add the cocoa to one part and rum to the other.
- Knead both
separately until the cocoa and rum have blended into the dough.
- On a lightly
floured board, roll out the dough to form to oblongs 12-inch (30cm)-x 8 inch
- Use the reserved egg white to brush the chocolate dough, cover with
the rum essence dough and roll up the two pieces. Wrap the dough roll in foil
and chill in the refrigerator for 30 minutes.
- Cut into Catherine wheels of a
quarter inch (5mm) in thickness.
- Arrange on a greased baking tray and cook in
the pre-heated oven for about 10 minutes or until lightly coloured.