Posted in: Recipes
Explosive Food for Bonfire NightThe great British tradition of Bonfire Night is nearly upon us and that means that millions of people up and down the land will be busying themselves gathering firewood for bonfires, stockpiling fireworks, and perhaps most importantly, planning culinary delights to treat Guy Fawkes Night party attendees. If you’re planning to have friends and family over on 5 November, read on as we bring you three awesome Bonfire Night recipes that are guaranteed to make your evening go with a bang.
Chilli Beef & Cheddar JacketsThe humble jacket spud has been a Bonfire Night staple for aeons thanks to its deliciousness, portability and hassle-free preparation. The best thing about them though is that you can fill them with anything you like. Spice up a cold November evening by making these chilli-laden ‘tato treats!
- Pre-heat the oven to 200°C/400°F/Gas Mark 6. Whilst it’s getting hot, scrub and dry 4 large baking potatoes then prick them in several places using a fork.
- Place directly on the middle shelf in the oven and bake for 1.30 - 2 hours, until soft.
- Next, make the filling by chopping and dicing the onion – we recommend using the 5-inch utility knife that comes with the Tower 5 Piece Knife Set with Wooden Block – and then cooking in a frying pan with the oil for around 3-4 minutes until the onion becomes translucent.
- Add the minced beef and fry for 5 mins before adding the chopped tomatoes, a crushed beef stock cube and 1 tablespoon of Tabasco.
- Add the kidney beans and then simmer gently over a medium heat for 30 mins to thicken the sauce before seasoning with salt and pepper and setting aside to cool.
- Halve the baked potatoes lengthways and scoop out the innards into a large bowl, leaving just the potato skins. Season the potato in the bowl and an add a knob of butter before mashing (the masher from the Tower Cerasafe 6 Piece Utensil Set with Carousel will come in handy here!).
- Spoon mince mixture in to the potato shells on a baking tray, top with the mash, then sprinkle with about 45g grated Cheddar cheese.
- Put back in the oven to bake for 15-20 mins before removing to a heatproof tray and serving with a healthy dollop of sour cream & chive dip.
Popping Candy Toffee ApplesThe best part of this time of year is Halloween and Bonfire Night giving you an excuse to eat toffee apples every night for about a week, should you so wish. They mightn’t be that great for your teeth but at least you can say that they’re part of your five-a-day!
- Dissolve the sugar in the water in a saucepan over a moderate heat – we recommend using the Tower 20cm Porcelain Enamel Saucepan as its Cerastone non-stick coating means there’ll be less of a clean-up required afterwards.
- When the sugar it has dissolved, stir in the vinegar, syrup and butter.
- Bring to a boil and cook without stirring for around 10 minutes until it reaches hard-crack stage (138°C). You can test this by taking scoop with a wooden spoon and dropping a dollop into a jug of cold water – if the mixture hardens into a ball, it’s ready.
- While the syrup is cooking, pierce each apple with a wooden stick. Once the toffee is ready, dip each apple into the hot toffee, turning it around in the syrup so that each one is fully coated.
- Next, empty the packets of popping candy into a bowl and then dab the individual apples into it, ensuring that each gets an even coating.
- Place each apple on a lightly oiled tray and leave to harden before serving.
Ballistic Bonfire Bangers in BunsHotdogs are another traditional Bonfire Night food, but why settle for boring bangers with onions and tomato ketchup when you can rustle up this British take on a Mexican staple? Prepare these on 5 November and there’ll be fireworks in your mouth as well as the sky!
- Chop up tomatoes, onions, and jalapeños, dicing finely as if making salsa – you can use the pulse function on a blender to do this – and then put aside.
- Wrap the rashers of bacon around each hot dog and place on a griddle pan (such as the Tower 24cm Grill Pan) over a high heat and cook until the bacon is crispy and sausages are cooked through. This should take around 12 minutes.
- Whilst this is happening, tip the refried beans into a small saucepan and gently warm for around 2-3 minutes over a medium heat.
- Spread mayonnaise on the hot dog buns then place each bacon wrapped hot dog into a bun, adding ketchup or English mustard to your taste.
- Top each each hot dog with around 1 tablespoon of refried beans and then top the beans with the same quantity of tomatoes, onions, and jalapeño.
- Serve with tortilla chips.