Posted in: Recipes
Gourmet Guy Fawkes Night: Three Brilliant Bonfire RecipesIf you’re venturing out into the damp November night this evening to enjoy Guy Fawkes Night, spare a thought for those tasked with catering for the Bonfire party you might be attending. Whilst you’re basking warming your hands on the pyre and ooh-ing and ahh-ing at the fireworks illuminating the night sky, somebody will be busy preparing traditional Fireworks Night Food ready for you to wolf down as the rockets whizz by and Catherine Wheels spin. If you’re playing host this 5 November however, you may feel a bit daunted by the prospect of outdoor food preparation. If that is the case then read on as here at Tower we’ve come up with some easy recipes that’ll impress your guests more than the pyrotechnics!
- 5 lbs top sirloin steak
- 1x fresh green pepper
- 1x fresh yellow pepper
- 10x cherry tomatoes
- 10x button mushrooms
- 2x tablespoons red wine vinegar
- 2x tablespoons soy sauce
- 1x clove garlic
- 1/3 cup olive oil
- Salt & pepper
- Cut sirloin in to chunks approx 1-inch squared (we recommend using the Tower Chef’s Knife for ease of use).
- Cut the yellow and green peppers into 1-inch squares.
- Mix soy sauce, red wine vinegar, and garlic together in a Tower heat resistant baking dish.
- Load the wooden skewers with the ingredients. Begin with a chunk of steak, add a cherry tomato, then a piece of green pepper followed by a button mushroom. Add further chunk of steak, then a yellow pepper, and continue until you can’t fit any more on.
- Grab the dish containing the marinade, place the full skewers in and place in the fridge overnight.
- Make sure your BBQ hotplate is sufficiently heated, place a Tower iron grill pan on the hotplate and lightly coat with olive oil.
- Place kebabs on grill pan and sprinkle the salt and pepper over the steak and veg-laden skewers.
- Grill for around 6-8 minutes then turn and sprinkle with more salt and pepper. Continue to grill another 2-3 minutes until done.
- Lie on a wooden chopping board (a plate will do just fine if you haven’t got one) and eat with your hands. Just make sure you’ve taken your gloves off first however.
- Serve with a side salad of your choice.
Bangin’ Bonfire BangersIngredients
- 1lb/450g good, fat pork sausages
- 3x tablespoons hoi sin sauce
- 3x tablespoons runny honey
- Preheat oven to 180C/350F/gas mark 4.
- Place the sausages in a cast iron baking tray lightly coated in olive oil.
- Mix the honey and hoi sin sauce together and pour the glaze over the sausages, ensuring they’re evenly coated.
- Bake in oven for 45 mins, turning and basting the sausages throughout.
- Either place in buns to fashion a new and exciting take on the hotdog or serve with potatoes mashed with the skins on.
BBQ Bonfire BurgersIngredients
- 2 lbs ground beef
- 6 rashers bacon
- 2x eggs (beaten)
- 2x tablespoons Worcestershire sauce
- 3/4 cup ketchup
- 2x teaspoons salt
- 2x tablespoons finely chopped onions
- 6 hamburger buns, split and toasted
- 1x lettuce
- 1x onion
- 1x tomato
- Add the ground beef, eggs, ketchup, salt and chopped onion into a mixing bowl and mix well.
- Shape the mix into 6 patties by hand (making sure you’ve washed your hands first!).
- Take a bacon rasher and wrap around each patty (you can secure it in place using a cocktail stick).
- Grill patties on a moderately heated barbeque for 8-10 minutes on each side or until the meat is no longer pink in the centre. If you’re not having an outdoor barbeque you can always pan-fry on the hob in a Tower griddle pan.
- Place cooked patties in buns and top each with a leaf of lettuce, slice of onion and tomato slices.
- Serve on paper plates (they save on washing up you see) with a side of coleslaw and pan-fried rustic chips.
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