A warming stew to fortify the family before going out to watch the fireworks;
great with a baked potato
Ingredients:
one and a
half pounds (675g) stewing beef
2 large
carrots, sliced
1 large
onion, peeled and roughly chopped
1 tsp. curry
powder
1 tsp.
chilli powder
half an
ounce (13g) plain flour
half an
ounce (13g) dripping
salt and
pepper
half a pint
(250ml) beef stock
Cooking
Instructions:
Dice the
beef into 1 inch cubes
Melt the
dripping in a saucepan and fry the onions and carrots for about 5 minutes
Add the beef
and brown it on all sides
Gradually
stir in the flour then add the chilli, curry, stock, salt and pepper
Bring to the
boil then reduce heat, cover and simmer gently for about 2 hours
Serve with a
baked potato
Bonfire Potato
Dogs
Serves 4 Description/Notes:
A tasty bonfire snack or supper that can be made in minutes in the microwave
Ingredients:
4 medium
baking potatoes
six and a
half ounce (180g) can of hot dog sausages
2 tsp. curry
paste
4 oz. (125g)
button mushrooms
1 oz. (25g)
butter
Cooking
Instructions:
Scrub the
potatoes and pierce with a fork
Microwave on
Full power for 18-20 minutes
Wrap
potatoes in foil while making filling
Melt the
butter in an oblong microwave bowl for about 30 seconds on Full power
Stir in the
mushrooms, cover and cook on Full for 2 minutes
Stir in the
curry paste and place the sausages into the mixture
Cook for 2
minutes on Full power
Cut open the
baked potatoes and share the sausage and mushroom mixture between them
Gingerbread
Men
Gingerbread
has always been popular in the north of England. Children love these shapes.
Makes 16
Plain flour
- 350g (12 oz)
Bicarbonate
of soda - 1 tsp
Ground
ginger - 2 tsp
Butter -
110g (4 oz), diced
Soft light
brown sugar - 175g (6 oz)
Golden syrup
- 4 tbsp
Egg - 1,
beaten
Currants -
to decorate
METHOD
Pre-heat
oven to 190 °C / 375 °F / Gas 5.
Sift the
flour, bicarbonate of soda and ginger into a mixing bowl. Rub in the
butter until the mixture resembles fine breadcrumbs, then stir in the
sugar. Beat the syrup into the egg, then stir into the flour mixture. Mix
together to make a smooth dough.
Knead the
dough until smooth, then divide in half. Roll out, half at a time, on a
floured surface until about 0.5 cm (¼ inch) thick.
Using a
gingerbread man cutter, cut out gingerbread men until all the dough has
been used up, re-rolling and cutting the trimmings. Repeat with the second
half of the dough. Place the gingerbread men on greased baking sheets and
decorate with currants to represent eyes and buttons.
Bake for
12-15 minutes until golden brown. Leave on the baking sheets to cool
slightly, then transfer to wire racks to cool completely. Store in an
airtight container.
Bonfire Fried
Chicken
Description/Notes:
Super sizzling fried chicken coated in breadcrumbs that tastes delicious with
a baked potato and corn relish
Ingredients:
1 chicken
juice of one
lemon
1 tbsp.
chopped parsley
salt and
pepper
1 egg
1 cup
breadcrumbs
1 tsp. oil
1 tsp.
paprika
1 tsp. water
oil for
frying
Cooking
Instructions:
Wipe the
chicken and cut into joints
Season with
salt and pepper and sprinkle with parsley and lemon juice
Leave to
marinade for at least 2 hours, turning the joints occasionally
Beat
together the egg, oil and water and brush the chicken pieces
Coat the
joints with breadcrumbs then stand for 15-20 minutes
Heat the oil
to smoking point and cook the chicken joints fro 15 minutes, turning from
time to time
If you
prefer your chicken joints really well done, heat in a moderate oven for a
further 10 minutes
1
bottle medium dry cider (approx. 20 fl oz / 1 pt)
½
- 1 carton unsweetened apple juice
2
- 3 spice bags for mulled wine
10
cloves
The
juice and finely pared zest of 2 - 3 oranges
3
Cox’s Pippin apples, cored and sliced
3
bay leaves
280g
/ 10oz Whitworths golden granulated sugar, or sweeten to taste
Method:
Add all the
ingredients to a large pan and bring the liquid to boiling point. Reduce to a
gentle simmer and leave for 20 minutes. Add fresh slices of apple and orange.
Serve hot.
Tip:
Use decorative biscuit cutters to cut the orange skin into stars and moons to
float on top of the punch.
BONFIRE
TOFFEE
You will need:
1 lb sugar,
preferably
Demerara
1/3 pint
water
1 ¼ ozs
butter
2 level
tablespoons golden syrup
1 teaspoon
vinegar
1. Put all the
ingredients into a strong saucepan and stir over a steady heat until the sugar
has dissolved.
2. Bring to the boil and cook until the mixture reaches the 'hard crack'
stage, 290 degrees F. To test for the hard crack stage drop about half a
teaspoon of the mixture into a cup of cold water, if it is hard then it is
done, if still soft and chewy cook for a little longer and test again.
3. Pour into oiled or buttered tin and either allow to set as a slab or mark
in squared as toffee becomes partially set. Break when completely set.
Variations 1 Use black treacle instead of golden syrup 2 Add peanuts or
chopped mixed nuts.
Lancashire Parkin
1 1/2 lb
oatmeal
1 teaspoon
ground ginger 8 oz brown sugar
8 oz butter
1 lb treacle
1
teaspoonful allspice
Mix the
dry ingredients . Heat treacle and butter; add to the dry mixture and leave to
stand overnight. Place in a well-greased shallow baking tin and bake in a
moderate oven for about 2 hours. It is done when the parkin springs back when
touched.
Yorkshire
Parkin
8 ozs self
raising flour
4 oz butter
8 ozs oatmeal
1
teaspoonful ground ginger 8 oz treacle
2
teaspoonfuls bicarbonate of soda
4 oz sugar
1 egg
1 gill milk
Pinch of salt
Rub the butter
into the sieved flour, then add the rest of the dry ingredients, the treacle,
milk and beaten egg. Mix well together. Put the mixture in a prepared shallow
tin and cook in a slow oven for about 2 hours. When cool , cut into squares.
Makes
approximately 18 glasses
Yorkshire
Parkin