Jenny Creative Writer
Keep warm around the bonfire on November 5th with our toasty collection of bonfire night recipes. We’ve chosen our top 5 bonfire night recipe scorchers, so take your pick and enjoy great food under a sparkling sky…
Creamy tomato soup – you can make this in advance and reheat it when you need it. Pour into mugs so you can take a warm sip whilst huddled around the fire.
Ingredients
3 tbsp olive oil
2 onions, chopped
2 celery sticks, chopped
300g carrots, chopped
500g potatoes, diced
4 bay leaves
5 tbsp tomato purée
2 tbsp sugar
2 tbsp red or white wine vinegar
4 x 400g cans chopped tomatoes
500g passata
3 vegetable stock cubes
400ml whole milk
Method
1. Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fry gently until the onions are softened – about 10-15 mins. Fill the kettle and boil it.
2. Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves. Purée with a stick blender (or ladle into a blender in batches) until very smooth. Season to taste and add a pinch more sugar if it needs it. (You can cool and chill the soup for up to 2 days, or freeze for up to 3 months).
3. To serve, reheat the soup, stirring in the milk – try not to let it boil.
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Sweet chilli bangers – sausages are always a hit, and this special bonfire night recipe will make your evening go with a bang!
Ingredients
12 large meaty pork sausages
4 tbsp tomato ketchup
2 tbsp clear honey
2 tsp mild chilli powder
2 garlic cloves, crushed
½ tsp dried oregano or 2 tsp fresh
Method
1. Heat your oven to 220C/fan 200C/gas 7. Arrange the sausages in a roasting tin in a single layer and bake for 10 mins. Meanwhile, mix all the other ingredients together with seasoning and 1 tbsp water.
2. Pour the ketchup mixture over the sausages and mix well. Bake for 30 mins more until the sausages are golden.
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Cheesy sausage rolls – these moreish morsels are perfect for bonfire night! They are easy to hold, even for little fingers, and everyone will love them. They take a while to put together though, so you might want to make them beforehand…
Ingredients
500g pack bread mix
oil, for greasing
8 good-quality sausages, cooked following pack instructions and cooled
a little flour, for dusting
50g garlic butter, melted
6 spring onions, finely sliced
200g mature cheddar, grated
Method
1. Make up the bread mix following pack instructions. Set aside somewhere warm to rise, in a bowl covered with oiled cling film, while you get everything else ready. Slice the cooked sausages into just under 1cm slices.
2. Roll out the dough on a lightly floured surface to a rectangle roughly 50 x 30cm. Brush with half the garlic butter and scatter over the spring onions, cheese and sausages. Roll up the dough tightly from one of the longest sides, like a Swiss roll. Use a sharp, floured knife to cut the roll into 12 pieces. Wipe the holes of a 12-hole muffin tin with a little more melted butter. Push a roll of bread, cut-side up, into each hole. Dab the remaining butter over the tops, and cover loosely with oiled cling film. Set aside somewhere warm for 30 mins to puff a little.
3. Heat oven to 200C/180C fan/gas 6. Bake the rolls for 20-25 mins until golden and risen. Cool in the tins for 10 minutes, then lift out to eat warm, or cool.
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Chocolate fondue & toasted marshmallow – perfect for toasting over the bonfire, kids and adults alike will have so much fun!
Ingredients
400g dark chocolate
85g unsalted butter
284ml carton double cream
300ml milk
1 bag marshmallows, for dipping
Method
Put the chocolate, butter, cream and milk into a saucepan, then heat gently, stirring occasionally, until the chocolate is melted and the sauce is smooth. Thread marshmallows onto skewers, then carefully toast on the fire, or leave until cold. Dip into the fondue and eat straight away.
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Homemade toffee apples – this has got to be the ultimate bonfire night recipe! What could be better than a homemade, crisp and crunchy toffee apple?
Ingredients
8 Granny Smith apples
400g golden caster sugar
1 tsp vinegar
4 tbsp golden syrup
Method
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.
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 140C 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.
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; store in a dry place.
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Have our bonfire night recipes tickled your taste buds? Keep a look out for more tasty and seasonal recipes coming your way from Eat Marketing as we countdown to Christmas. In the meantime, if you need any advice on your own food marketing strategies, give us a call; we’d love to discuss how we could help you.
Happy Bonfire Night!
