Old Fashioned Bonfire Night

Old Fashioned Bonfire Night


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I love parties outdoors, whatever the weather – especially when they involve delicious food. Bonfire night is the perfect excuse to enjoy the company of friends and family and cook up a feast.

Here are my favourite 3 classic bonfire night dishes sure to warm the hearts and souls, whoever you’re sharing the evening with!

Lancashire Hotpot with Braised Red Cabbage
(Serves 6)

Ingredients

  • 750g diced lamb
  • 3 medium potatoes, thinly sliced
  • 2 medium carrots, sliced
  • 2 small onions, sliced
  • 30g plain flour
  • sea salt flakes and freshly cracked black pepper
  • 250ml lamb or beef stock
  • 25g butter

Braised Red Cabbage

  • 500g red cabbage, fine shredded
  • 1 cooking apple, peeled and diced
  • 1 small onion, sliced
  • 25g unsalted butter
  • 1 tbsp soft brown sugar
  • 1 tsp cider/white wine vinegar
  • zest of a lemon
  • 75ml red wine
  • 1 cinnamon stick

Method

  1. Preheat the BBQ to 160c/325f roasting/indirect heat with the lid down and vents open as applicable.
  2. Put the flour in a large bowl with the salt and pepper and mix. Add the diced lamb and tumble in the flour to coat thoroughly.
  3. Assemble the hotpot in a 4 litre Dutch oven or oven dish and season each layer with extra salt and pepper. Begin by fanning a layer of potatoes on the base, followed by half the onion and carrot. Next add the floured lamb pieces to the dish before topping with the remaining carrots, onions and a final layer of potato slices.
  4. Add the hot stock to the dish, dot the top with butter and give one last seasoning.
  5. With the lid off the dish place it on the BBQ in the area of roasting / indirect heat and close the lid. Cook for 2 hours before checking and basting the top potato layer with a little extra butter. If the potatoes colour a little quickly cover the dish with a sheet of foil and continue cooking.
  6. To make the braised red cabbage place a dish or ovenproof pan on the roasting / indirect area and add the butter. Once the butter has melted add the sliced onion, stir and sweat with the lid down for 5-10 minutes.
  7. Add the remaining ingredients to the cabbage dish, place a piece of parchment on the surface of the cabbage and cover with a lid. Cook for an hour, stirring occasionally to prevent the dish from catching on the bottom, until the cabbage has softened to a gorgeous silky pile of cabbage slithers, perfect to accompany your hotpot!
  8. The Hotpot will need 2-2.5 hours cooking time but to check everything is cooked thoroughly use a digital temperature probe without disturbing the top layer too much and skewer a few pieces of lamb, which should have a temperature of 95c/205f for that perfect melt-in-the-mouth texture.
  9. Remove and serve with the spiced braised red cabbage.

 

Jacket Potatoes with Chilli and Salsa
(Serves 4)

Ingredients

  • 750g mince beef (could substitute half and half with mince turkey for a slightly healthier option)
  • 1 tbsp cold-pressed rapeseed oil
  • 2 large onions, diced
  • 2 fresh chillies, finely diced (remove some or all of the seeds depending how hot you like your chilli)
  • 4 garlic cloves, finely diced
  • 1 tbsp tomato puree
  • 2 tbsp paprika
  • 1 tbsp ground cumin
  • 1 tbsp dried thyme
  • 1 tbsp soft brown sugar
  • 1 tsp chipotle chilli flakes (optional and can be substituted for regular chilli flakes)
  • 400g chopped tomatoes
  • 400g kidney beans, drained and rinsed
  • 4 tomatoes, chopped
  • 200ml beef stock
  • 330ml beer, I used a local IPA

Tomato Salsa

  • 3 tomatoes, de-seeded and diced (add the seeds and pulp to the chilli as it cooks down)
  • 1/2 red onion, diced
  • zest and juice of half a lime
  • small bunch of fresh coriander, picked and chopped
  • sea salt flakes and freshly cracked black pepper
  • 4 large baking potatoes
  • 1 tbsp cold-pressed rapeseed oil
  • sml pot of sour cream

Method

  1. Preheat the BBQ to 200c/395f grilling/direct heat with a cast iron Wok or Dutch Oven over the heat and close the lid down and open the vents as applicable.
  2. Add the oil to the pan and brown off the mince. Season with a little salt and pepper and cooked until browned.
  3. Move the mince to one side of the dish and add the onion, diced chilli and garlic. Cook off for a few minutes until everything has softened and mix through the browned meat.
  4. Create a space on one side of the pan and add the tomato puree, paprika, cumin, thyme, soft brown sugar and chipotle chilli flakes if using. Cook these out for a minute on the bottom of the pan before mixing through the rest of the dish.
  5. Add the tomatoes, chopped tomatoes, kidney beans, stock and beer and bring to the boil.
  6. Once the chilli is bubbling change the heat setup from grilling to roasting to allow the chilli to simmer and cook gently.
  7. Rub the potatoes with the oil and add to the BBQ in the roasting/indirect area of heat and bake as the chilli bubbles away and reduces to the desirable consistency. Allow and hour.
  8. To make the salsa combine the ingredients in a small dish, cover and leave to one side as the chilli cooks down.
  9. Once the chilli and baked potatoes are cooked split the potatoes and add a knob of butter to each one. Serve filled with a large spoonful of chilli in each potato, a spoon of sour cream and a sprinkle of salsa.

Chocolate Orange Bread and Butter Pudding
(serves 6-8)

Ingredients

  • 10 slices of day old crusty bread
  • 50g unsalted butter, melted
  • 75g sultanas
  • 50ml Grand Marnier
  • 500ml whole milk
  • 125ml double cream
  • 1 vanilla pod split or 1 tbsp vanilla extract
  • zest of an orange
  • 6 large eggs
  • 100g dark chocolate pieces
  • 4 tbsp demerara sugar, plus extra to sprinkle

Method

  1. Soak the sultanas in the Grand Marnier in a small dish for an hour or overnight and cover.
    Interval
  2. Warm the milk and double cream in a medium saucepan with the vanilla pod/extract until you see steam coming off the top of the pan. Zest the orange into the pan and immediately remove from the heat.
  3. Slice the crusty loaf and halve the slices into triangles if they are on the large side.
  4. Reserve enough slices for the top of the dish and cover the bottom of a medium sized ovenproof dish with the remaining bread.
  5. Pour half of the melted butter over this bottom layer, scatter with half of the soaked sultanas, most of the chocolate pieces and arrange the remaining bread over the top.
  6. Scatter with the remaining sultanas and chocolate, tucking some between the top slices of bread as you go and pour the remaining orange alcohol into the warm vanilla infused milk. Remove the vanilla pod and
  7. Crack the eggs into a large bowl, whisk with the demerara sugar and continue whisking as you pour in the warmed vanilla milk.
  8. Carefully pour the egg custard mixture over the bread and use your fingers to gently press the bread down into the custard mix so it all soaks in.
  9. Preheat your BBQ to 160c/325f roasting/indirect heat with the lid down and vents open as applicable.
  10. Place a metal oven tray on the grill in the area of roasting heat, put the bread and butter pudding dish inside and sprinkle the top of the dish the a little extra sugar. Pour water from a freshly boiled kettle into the metal tray to create a bain marie and close the lid.
  11. Bake for 30 minutes or until the custard has set and the top has cramelised and has that satisfying *tink* when tapped with the back of a spoon.
  12. Remove the pudding dish from the BBQ and serve with pouring cream or perhaps ice cream. Enjoy!

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