Bonfire Night Delights

Remember, Remember the 5th of November….don’t think we can forget this one!  One of the last big events before the sleigh bells ring and it’s full steam ahead for the festive season.  Enjoy our collection of traditional bonfire night delights…

Bonfire Bangers

There really are no rules when it comes to dressing your hotdogs.  Anything goes.  So if you fancy a spicy one or a sweet one here are some topping ideas for you.

Old School – Sausage, fried onions and sauce

Mexican – sausage, chilli con carne, cheese (you can even add jalapeños, and sour cream)

French – sausage, caramelised onions and melted cheese

What would you create? Let us see your combinations #ladiesscountrysidecommunity

How To Cook The Perfect Jacket Potato

You can’t rush a perfect baked potato.  It takes about 2 hours to achieve that delicious crunchy skin with a soft fluffy inside.

Method:

1. Wash and dry the potato.
2. Prick the skin a few times with a fork then rub with olive oil
3. Rub with salt (crushed salt is best)
4. Place them in the oven (pre heated to 190 degrees, Gas Mark 5) for 1 3/4 – 2 hours or until crispy.
5. Slice open and serve immediately with butter and a topping of your choice

Traditionally jacket potatoes are wrapped in foil and placed around the bottom of the bonfire to cook but this method is perfect to enjoy at home.

To finish

Parkin Cake (Prep Time: 20mins Cook Time: 75mins)

Ingredients:

100g butter
100g black treacle
200g golden syrup
100g dark brown muscavado sugar
200g self-raising flour
2 tsp Ground Ginger
½ tsp Ground Cinnamon
1 tsp bicarbonate of soda
100g  Oatmeal
1 Medium Egg (beaten)
6 tbsp whole milk

Method:

1. Preheat the oven to 150 degrees (Gas Mark 2) and line/grease a square cake tin.
2. Heat the butter in a pan with treacle, golden syrup and sugar over a low heat.  Once melted together remove from the heat and allow to cool.
3. Sieve flour with the ginger, cinnamon and bicarbonate of soda into a large mixing bowl then stir in the oatmeal.
4. Make a well in the centre of the mixture and gradually add the cooled syrup mixture.  Stir slowing taking care it doesn’t become lumpy.
5. Stir in the egg and milk until you have a thick batter like mixture.  Then pour into the lined cake tin.
6. Cook for 1-1¼ hours until just firm to the touch.
7. Leave in the tin to cool completely (don’t worry if it sinks in the middle as it cools).
8. Remove from the tin and cut into pieces or slices. Store in an airtight tin for up to a week.