With Bonfire Night approaching, celebrations are happening up and down the country as the sky becomes full of colour, the air thick with nostalgic smoke and the nation's kitchen’s packed with hungry mouths to feed.
Typically known for jacket potatoes, hot dogs, marshmallows and hot chocolate, Bonfire Night is every foodies' dream – but if you find yourself struggling for inspiration this year, we have you covered!
We’ve shortlisted some of our favourite Ceres Kitchen dishes, all of which are guaranteed to warm and please, whether you’re serving a party for ten, or a sit down dinner with your nearest and dearest.
Pork, Apple & California Walnut Casserole
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Servings: 4
Ingredients
1 tbsp oil
600 g pork fillet cut into 1cm slices
1 onion sliced
100 g California Walnut Halves
2 tbsp flour 25g
500 ml bottle cider
1 chicken stock cube
1 tsp Dijon mustard
1 red apple cored and sliced
2 tbsp crème fraiche 50g
½ x 25g pack parsley chopped
Instructions
Preheat the oven to 180oC, gas mark 4.
Heat the oil in a large frying pan and fry the pork slices in 2 batches until browned. Remove and set aside.
Add the onion and walnuts to the pan and fry for 3-4 minutes until softened.
Stir in the flour and cook for 1 minute. Gradually blend in the cider, stock cube and mustard and bring to the boil, add the pork back to the pan with the apple and season. Transfer to a casserole dish, cover and bake for 1½ hours until pork is tender.
Stir in the crème fraiche and parsley and serve with rice or mashed potato and fresh vegetables.
Hot Dogs with California Walnut Mustard Relish
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4 people
Ingredients
2 tbsp olive oil
1 onion sliced
50 g California Walnuts roughly chopped
1 gherkin finely diced
1 tbsp American yellow mustard
1 tbsp chopped parsley
4 jumbo frankfurters 360g
4 hot dog rolls split down the centre
Instructions
Heat the oil in a frying pan and fry the onion for 5 -7 minutes, add the Walnuts and fry for a further 1 minute. Transfer to a bowl and mix in the gherkin, mustard, 1 tbsp water and parsley, season.
Cook the frankfurters on a BBQ or griddle pan for 5-8 minutes, turning until evenly cooked. Serve in the buns topped with the Walnut mustard relish.
Cook’s tip: Add tomato sauce to the buns before adding the frankfurters if liked. The relish can be made ahead and kept in the fridge until needed.
Onion Bhaji & Chicken Goujon Platter with Raita
Prep Time: 15 mins (plus time for marinating)
Cook Time: 15 minutes
Servings: 4 people
INGREDIENTS
Onion Bhajis
100g gram flour
½ tsp baking powder
¼ tsp chilli powder
½ tsp turmeric
2 tsp medium curry powder
1 tsp LoSalt
2 onions, thinly sliced
Oil for deep frying
Chicken Goujons
100g fat free natural yogurt
1 tsp medium curry powder
400g chicken mini fillets
Riata
200g fat free natural yogurt
200g cucumber, deseeded and finely diced
METHOD
Mix the gram flour with the baking powder, spices and LoSalt, whisk in 100ml cold water then stir in the onions and set aside.
For the goujons mix the yogurt with the curry powder and stir in the chicken. Allow to marinate for 15-20 minutes.
Mix the riata ingredients together with a little black pepper and chill until required.
Heat the oil in a large saucepan or deep fryer and gently drop 4 spoonful’s of the onion bhaji mixture in, fry for 2-3 minutes, turning once until golden and crispy, drain on kitchen paper, repeat to make 12 bhajis.
Meanwhile, place the chicken on a foil lined grill pan and place under a preheated grill for 15 minutes, turning once until cooked throughout.
Serve the bhajis and goujons with the riata.
Chicken, Kale & Butter Bean Stew
Prep: 5 minutes
Cook: 30 minutes
Serves: 4 people
INGREDIENTS
2 tbsp olive oil
2 chicken breasts, chopped
1 onion, roughly sliced
3 cloves garlic, roughly chopped
1 tbsp smoked paprika
6 large tomatoes, chopped
1 tbsp red wine vinegar
550ml vegetable stock
500g butter beans, drained
250g bag of kale, chopped
Serving suggestion -- Jacket potatoes
INSTRUCTIONS
Add 1 tbsp of olive to a large pan, add the chicken and cook for a few minutes each until lightly golden brown. Remove the chicken and set aside.
Now add the onion and remaining oil to the pan and cook for approx 10 minutes until soft.
Add the garlic and smoked paprika to the pan and cook for a further minute.
Now add in the chopped tomatoes and vinegar, cook for a few minutes until they are soft then add the stock. Simmer for 5 minutes.
Add in the beans, chicken and kale. Cook for a further 10 minutes.
Season to taste.
7Serve the stew with the jacket potatoes on the side.
