Cook up a Bonfire Night banquet

Cook up a Bonfire Night banquet


Posted 5th Nov 2015


Remember, remember the 5th of November with our delicious Bonfire Night feast

Sausage Rockets

Makes 8

8 large sausages
1 teaspoon soy sauce
2 teaspoons Lyle's golden syrup
225g ready-rolled puff pastry
Beaten egg, to glaze
Sesame seeds
Red and orange pepper

1. Fry or grill the sausages until golden all over. Cool. Heat the oven to 220ºC/200ºC Fan/Gas Mark 7.

2. Insert a wooden skewer through each sausage. Place on a plate. Mix together the soy sauce and syrup and brush over the sausages.

3. Unwrap one sheet of pastry and cut into 8 strips from the shorter end. Wrap around the sausages in a spiral, taking care not to stretch the pastry, place on a baking sheet and brush with egg glaze then sprinkle with sesame seeds. Bake for 12-15 minutes until golden.

4. Cut each pepper in half then cut out triangles and insert them in the tips of the skewers. You may like to insert a further longer wooden barbecue skewer to make the spirals look more like rockets.

Recipe courtesy of Lyle’s Golden Syrup

 

Maple and Sesame Sausages

Serves 4

1 tablespoon olive oil
8 pork sausages
3 tablespoons Lyle's golden syrup maple flavour
1 teaspoon sugar
1 tablespoon sesame seeds

1. Pre-heat the oven to 180ºC/160ºC Fan/Gas Mark 4. Heat the oil in a roasting tray on the hob and brown the sausages for 5 minutes.

2. Stir in the maple flavour syrup, sugar and sesame seeds and coat the sausages. Bake the sausages in the oven for 5-10 minutes, or until browned and sticky. Serve with creamy mashed potatoes and vegetables.

 

Recipe courtesy of Lyle’s Golden Syrup

 

Beany Goulash

Serves 4 to 6

2 medium onions, chopped
1 tablespoon sunflower oil
200g smoked, diced bacon pieces
500g carton passata
150ml chicken stock
420g can red kidney beans, rinsed and drained
420g can cannellini beans, rinsed and drained
1 red pepper, seeded and chopped
2 tablespoons Lyle's Treacle
1 tablespoon Lyle's golden syrup
1 teaspoon smoked mild or hot paprika (according to taste)
1 tablespoon wholegrain mustard

1. Pre-heat the oven to 180ºC/160ºC Fan/Gas Mark 4. In a flameproof casserole dish cook the onions in the oil over a medium heat for 3-4 minutes, stirring. Add the bacon pieces and cook for a further 5 minutes until they begin to colour.

2. Stir in the rest of the ingredients and bring to a simmer. Cover and place in the oven to cook for 1 hour. Alternatively simmer on the hob for 40 minutes.
Serve with garlic bread if liked.

Recipe courtesy of Lyle’s Golden Syrup

 

Lyle’s Toffee apples

Makes 8

8 small Cox’s or Granny Smith apples, stalks twisted off
400g Fairtrade Tate & Lyle golden caster sugar
120ml water
4 tablespoons Lyle’s golden syrup
50g unsalted butter

1. You will also need 8 wooden ice-lolly sticks, a thermometer and a baking tray lined with parchment paper.

2. Put the apples in a large bowl, pour over boiling water to cover and then quickly pour it off. This will remove any wax coating from the apples and will help the toffee to stick. Polish dry.

3. Push the sticks halfway into the core of the apples at the stalk end.

4. Next, combine the golden caster sugar and water in a large heavy-based pan and stir constantly over a low heat with a wooden spoon for about 5 minutes until the sugar has dissolved.

5. Add the Lyle’s golden syrup and butter and stir until melted and combined.

6. Bring to the boil without stirring, otherwise the sugar may crystallise, until the mixture reaches 149°-154°C, or the hard-crack stage for about 15-18 minutes. If you don't have a thermometer you can check that the toffee is ready by dropping a teaspoon of the mixture into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If you can still squash the toffee, continue to boil it.

7. Remove the pan from the heat, let the bubbles subside a little, then tilt the pan, and quickly and carefully dip the apples one at a time in the toffee, twirling them as you do, to completely cover. Let any excess drip away before placing on a baking tray to harden. If you find the toffee becomes too thick because the temperature has dropped, just heat it up again.

8. Once set, store the toffee apples in an airtight container in a dry place, not the fridge, and eat within 24 hours or the toffee will soften and start to liquefy.

Recipe courtesy of Lyle’s Golden Syrup

 

Pumpkin Pie

Serves 6-8

320g ready-to-roll shortcrust pastry
425g canned pumpkin
140g caster sugar
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
2 eggs, beaten
25g butter, melted
100g Rachel’s Greek style low fat yoghurt

For the topping:
200g Rachel’s Greek style apple & cinnamon yoghurt
A sprinkle of ground cinnamon

1. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Roll out the pastry on a floured surface, and line a 22cm fluted loose bottom tart tin with the pastry. Once lined with pastry, place in the fridge for 10 minutes to relax (this will stop the pastry from shrinking).

2. Remove the pastry case from the fridge and line with a sheet of parchment paper and baking beans. Bake the pastry for 15-20 minutes, then remove the paper and beans and cook for a further 5 minutes. Remove from the oven and leave to cool.

3. In a bowl combine the pumpkin purée, caster sugar and spices, then beat in the eggs, melted butter and yoghurt.

4. Pour the mixture into the tart shell and cook for 35-40 minutes until the filling has just set and has a slight wobble.

5. Leave to cool then remove the pie from the tin.

6. To serve top with swirls of apple & cinnamon yoghurt and a sprinkle of ground cinnamon. Serve chilled.

Recipe courtesy of Rachel's

 

 





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