Celebrate Bonfire Night with these mouth-watering recipes – they’re sure to make your evening go off with a bang!
Posh Hot Dogs-
- Serves 6
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Heat oven to 200ºC or Gas Mark 6. Mix together 3tbsp American mustard, 6tbsp runny honey, 2tbsp cider vinegar, 3tbsp tomato ketchup and 1tsp turmeric and reserve twothirds.
- Brush remaining mixture over 6 chicken sausages or any vegetable of your interest and wrap each in a rasher of smoked streaky bacon, securing with a cocktail stick.Put onto a lined tray and brush with more of the mustard mixture. Cook sausages for 25 minutes, until golden.
- Heat 200ml (7fl oz) sunflower oil in a deep frying pan. Spread 5tbsp plain flour onto a plate, season with salt and pepper.Sprinkle 2 sliced onions over flour and stir to coat. Gently put 1 onion ring in the oil. If it floats to the top, bubbles and cooks in 15 seconds, the oil is hot enough. Cookthe onions and drain on kitchen paper.
- Split 6 seeded rolls, spread with your mustard ketchup, top with sausages and onions.
- Serves 8-10
- Put 175g (6oz) granulated sugar, 125g (4oz) golden syrup and 2tbsp water into a heavy-based pan. Let sugar dissolve slowly over a low heat then bring it to the boil.
- Boil until crack stage is reached on a sugar thermometer (156ºC or 300ºF); it doesn’t take long. If you don’t have a thermometer, drop a little of the mixture from the tip of a spoon into a cup of cold water; it should become hard at once and crack. Draw pan to one side while making the test and when it’s ready, quickly stir in 1½ level tsps of bicarbonate of soda and pour at once into a deep, 18cm (7in) square tin, brushed well with vegetable oil. It will foam
up but settle down again.
- Mark into squares before it becomes too hard, using an oiled knife; this makes it easier to break. Or, when set, turn
out onto paper on a board and break it up with a small hammer. When it’s quite crisp, store in an airtight tin.
Mulled Pear Cider-
- Melt a knob of butter in a frying pan and add 2 peeled and sliced pears. Leave them to soften while you heat 1ltr pear cider, 1 cinnamon stick, 1 star anise, 3 cloves, juice and peel of 1 orange in a saucepan. Cover saucepan with a lid and simmer for 5 minutes.
- Spoon pears into glasses, then strain cider and pour it over pears. Top with a dusting of grated nutmeg.