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5 Delicious Bonfire Night Recipes (with Leftovers Ideas)

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Among the bright lights, brisk November chill and earth-shaking firework displays of Bonfire Night, there's nothing like warming, early-winter fare waiting for you when you come back in from the cold.

If you're cooking for friends and family, there's a chance your spread might result in leftover food. So, as well as a collection of delicious bonfire night recipes full of rich, seasonal flavours, you'll find some handy leftover ideas to make sure nothing goes to waste this November.

1. Toad in the Hole

A hearty toad in the hole always goes down a treat at this time of year. Homely, rustic and instantly warming, this eye-catching take on the classic is sure to spark the appetite with its appropriate Catherine Wheel appearance. Wholegrain mustard and sweet honey add a fiery kick to this show-stopping centrepiece.

Toad in the Hole is a nice seasonal treat.Toad in the Hole is a nice seasonal treat.

Time: 1 Hour

Serves: 4

Ingredients:

  • 120g plain flour
  • 3 large eggs
  • 275ml semi-skimmed milk
  • 12 linked chipolatas or 1 large coiled Cumberland sausage
  • 2tbsp sunflower oil
  • 4 rosemary or thyme sprigs, picked into smaller sprigs
  • mash and veg, to serve (optional)
  • 1tbsp sunflower oil
  • 2 large red onions, halved and thinly sliced
  • 2tbsp plain flour
  • 2tsp English mustard powder
  • 1 chicken stock cube
  • 2tbsp honey
  • 2tbsp wholegrain mustard

Method:

  1. Mix the flour, eggs and milk in a jug with ½tsp salt, then set aside for at least 30 mins. Heat the oven to 220C/200C fan/gas 7.
  2. Untwist the links between each sausage, but keep them connected. Squeeze the meat to fill in the gaps created to make one long sausage. Coil the sausage loosely and put in a large skillet or ovenproof frying pan. Pour over the oil and brown in the oven for 12-15 mins.
  3. Remove the pan from the oven and carefully lift out the sausage. Pour the batter you set aside into the pan, then put the sausage back on top, scatter with the herbs and return to the oven for 25-30 mins.
  4. While that's cooking, heat the oil in a frying pan and cook the sliced onions for 10 mins or until they start to caramelise. Stir in the flour and mustard powder and crumble in the stock cube. Slowly add 500ml of water until you get a smooth sauce, then add the honey and mustard and season. Cook for five minutes and serve them alongside the toad in the hole.

If you've gone a bit overboard on the sausage meat, throw the rest in with beans, pancetta and tomato puree with this superb cassoulet recipe. Just as hearty and flavourful, it's perfect for a mid-week meal, and there's no effort needed to make it.

2. Toffee Apples

No bonfire night buffet would be complete without toffee apples. Sweet, sticky and the bane of many a dentist, these nostalgic childhood favourites will get your sweet tooth going in no time.

Toffee apples: A delicious bonfire treat.Toffee apples: A delicious bonfire treat.

Time: 20 minutes

Serves: 6

Ingredients:

  • 6 Granny Smith apples
  • 300g demerara sugar
  • 3tbsp golden syrup
  • 25g salted butter
  • 1½tsp cider vinegar
  • Lolly sticks or skewers

Method:

  1. In a saucepan, melt the demerara sugar, golden syrup, cider vinegar and butter together.
  2. Turn up the heat until it's bubbling.
  3. While the mixture heats up, insert the lolly sticks into the apples.
  4. Heat up the mixture until it reaches 140C, use a cooking thermometer to measure it.
  5. Dip in the apples until they're evenly coated, leave to set on parchment paper until the glaze solidifies.

If you've apples to spare – you could even chip off the glaze and use them to make this toffee apple brioche and butter pudding - adding a rich, fruity touch to an old favourite.

3. Roasted Pumpkin soup

By early November, soup season is in full swing. When the temperatures drop, battling the cold with a warming, flavourful soup is something everyone should look forward to. After you've watched the sparks fly, retire with a bowl of this roasted pumpkin soup for an exceptional feel-good meal.

This time of year is ideal for pumpkin soup.This time of year is ideal for pumpkin soup.

Time: 1 hour

Serves: 4-6

Ingredients:

  • 2 medium pumpkins
  • 4 garlic cloves
  • 1-2tbsp olive oil or coconut oil
  • 2 red onions, finely chopped
  • 1 orange, zest & juice
  • 1 litre vegetable stock
  • Spoonful crème fraiche
  • Fresh thyme
  • Roasted pumpkin seeds for garnish

Method:

  1. Remove the top of the pumpkin and cut in half for ease of removing seeds. Scoop out the seeds and place to one side in a bowl. Cut up the pumpkin into small chunks and place on a baking tray with the whole, unpeeled garlic cloves and a few sprigs of fresh thyme.
  2. Drizzle with olive oil and a splash of balsamic vinegar. Season well with salt and pepper. Pop the tray into the oven at 190°C/375°F/gas mark 5 for around 25 minutes, until soft, golden and caramelised. Leave to cool slightly so you can peel off the skins with your hands – they should come off pretty easily leaving the flesh behind.
  3. Meanwhile, prepare the pumpkin seeds. Rinse the seeds under cold water in a sieve, then place in a bowl of water to remove the pulp with your hands. Boil in water, adding 1tsp of salt, for approx. 10 minutes over a low-medium heat. Drain in a colander and pat dry with a tea towel. Arrange on a baking tray and massage extra virgin olive oil into the seeds. Season with sea salt and cracked black pepper. Place in the oven for approx. 10 minutes, then remove, shake around, before roasting for a further 5 minutes until the seeds are golden.
  4. Heat up 2tbsp of extra virgin olive oil/coconut oil in a deep pan and sauté the red onion until it softens. Add in the squeezed orange juice and zest to the onion, followed by the stock, roasted pumpkin and garlic. Let it simmer for around 10 minutes.
  5. Serve with a swirl of crème fraiche, sprinkle of fresh thyme leaves and roasted pumpkin seeds.

If you've gone overboard and have one too many hollowed-out pumpkins on your hands, then it makes a great centrepiece for this fondue. Superb for evening get-togethers, share in this rich fondue with a glass of wine and some friends for an extra-indulgent treat.

4. Pulled pork buns

A favourite from seasoned foodies to casual grazers, the popularity of pulled pork shows no signs of slowing down. This effortlessly easy recipe serves up melt-in-the-mouth goodness with aioli and coleslaw-slathered buns for an exceptional winter-time wonder.

Pulled pork is popular as ever.Pulled pork is popular as ever.

Time: 3 hours 45 minutes

Serves: 6

Ingredients:

  • 2tsp olive oil
  • 1.2kg boneless pork shoulder, rind removed
  • 2tsp ground smoked paprika
  • 1tsp fennel seeds
  • 1tsp cumin seeds
  • 2tbsp brown sugar
  • 1½ cups (375ml) chicken stock
  • 1 Granny Smith apple, cored, cut into matchsticks
  • 1 baby fennel, shaved
  • 4 red radishes, cut into matchsticks
  • ¼ green cabbage, finely shredded
  • 1 cup finely shredded mint leaves
  • 1 cup (250ml) aioli
  • 6 soft bread rolls, split
  • Salt, to season

Method:

  1. Preheat the oven to 200C. Remove and discard excess fat from pork. Heat oil in a large, ovenproof casserole pan over high heat. Add pork, cook for 3-4 minutes each side or until browned. Remove from heat.
  2. Combine the paprika, fennel, cumin and sugar in a small bowl. Season with salt and pepper. Sprinkle paprika mixture evenly over pork. Pour chicken stock around pork. Bake, uncovered, for 30 minutes. Reduce heat to 140C. Bake, covered, for 3 hours or until pork is very tender. Remove from oven. Set aside for 15 minutes to rest.
  3. Meanwhile, combine the apple, fennel, radish, cabbage, mint and half the aioli in a large bowl. Season with salt and pepper.
  4. Use 2 forks to coarsely shred the pork. Spread bread rolls with remaining aioli. Divide pork among bread rolls, top with coleslaw. Serve immediately.

With the leftover meat, these pulled pork enchiladas put the remains to superb use. With added spice and plenty of gooey cheese, they're great for freezing too, perfect for making your food go a little further.

5. Garlic Wedges

Need something on the side? You can't go wrong with potato wedges. This simple recipe adds minced garlic and parmesan into the mix, turning a late-autumn staple into something truly special in an instant.

You can't go wrong with garlic wedges.You can't go wrong with garlic wedges.

Time: 1 hour 5 minutes

Serves: 8

Ingredients:

  • 8 small russet potatoes, cut into wedges
  • ¼ cup olive oil
  • 4 cloves garlic, minced
  • ¼tsp dried rosemary
  • ½ cup grated parmesan cheese
  • Salt and black pepper, to taste
  • 2tbsp chopped parsley, for garnish
  • Ketchup or other sauces, for serving, optional

Method:

  1. Preheat the oven to 220C. Line two large baking sheets with parchment paper and set aside.
  2. Place the potato wedges in a large bowl of ice water and soak for 30 minutes.
  3. Meanwhile, combine the olive oil, garlic, and dried rosemary in a small bowl.
  4. Drain the potatoes and pat them dry with a paper towel. Place the potato wedges back in the bowl. Drizzle the olive oil and garlic mixture over the potatoes and gently toss until wedges are well coated.
  5. Place potato wedges on the prepared baking sheets, in an even layer. Sprinkle ¼ cup of the parmesan cheese over potato wedges and season with salt and pepper, to taste.
  6. Bake for 35 minutes, flipping halfway, or until the potatoes are crisp and golden brown. Remove from oven and sprinkle the remaining parmesan cheese over the wedges. Garnish with chopped parsley.

With your leftover wedges, you can make a great colcannon. Using this recipe as a base, throw in some single cream, green onions and butter for an excellent evening side when the cold nights draw in.

We hope these delicious ideas have inspired you to create your own display of flavour come Bonfire night. All these dishes can be stored using the FoodSaver vacuum sealing system, so you can save money and reduce food waste. For more information about our innovative vacuum sealers, visit the homepage.

 
 
 

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