Leiths

Bonfire Night Feast

/ Category: Recipes / Author:

Bonfire Night Feast

Bonfire night is upon us, and this definitely calls for a winter picnic. Dig out your hamper and fill it up with warming, homemade snacks to take down to your local firework display.

PORK AND APPLE SAUSAGE ROLLS

For the filling

250g/9oz pork, finely minced

1 cooking apple, peeled and grated

1 tablespoon rosemary, freshly chopped

dash of Tabasco

salt and freshly ground black pepper

Pastry

250g/9oz puff pastry

beaten egg

sesame seeds


  • Preheat the oven to 200ºC/400ºF/Gas Mark 6.
  • Mix the ingredients for the filling together very well.
  • Roll the pastry into rectangles (size??) the thickness of a £1 coin.
  • Spread the cranberry sauce evenly over the pastry.
  • Roll the filling meat into 2 long sausages and place lengthways down the pastry.
  • Roll up the pastry so that the pastry can be sealed – there should be very little overlap.
  • Cut into 10cm/4” (has ?? much smaller?) lengths and place, seam side down, on a slightly dampened baking sheet. Cut a couple of holes in the top with a pair of scissors.
  • Brush with beaten egg and sprinkle with sesame seeds.
  • Bake for 30 minutes.


CHEESE AND SPINACH EMPANADAS

Dough

360g plain flour

½ tsp salt

170g butter

1 egg

170g milk

Spinach Filling

2 tsp of red chilli powder (optional)

225g of ricotta cheese

110g of shredded Oaxaca or mozzarella cheese

3 tbsp of parmesan cheese

1 egg, beaten

2 tbsp of olive oil

3 garlic cloves, crushed

1 onion, diced

285g of fresh spinach, stalked and washed and chopped

1 tbsp plain flour

Glaze

1 egg

  • To make the dough place the flour, butter and salt into a food processor and blend to make a fine crumb. In a jug beat together the egg and milk. Remove the crumb to a large bowl, add the milk mixture and use a cutlery knife to mix in the liquid. Draw the pastry together with the knife and bring into a ball. Flatten the pastry into a disc, wrap in cling film and chill in the fridge for 30 minutes.
  • In a medium sized bowl, mix the chilli powder, ricotta cheese, mozzarella cheese, parmesan cheese and egg together.
  • Heat the oil in a large frying pan over medium-high heat. Add the garlic and onions and saute until tender and translucent. Add the spinach and cook until the spinach wilts. Toss in the flour to coat.
  • Stir the spinach into the cheese mixture and cool.
  • Preheat the oven to 375°C
  • To make the empanadas roll the pastry to 3mm thick and cut into 10cm discs. Place 2 teaspoons of the spinach and cheese mixture into the centre of the disc. Fold in half to make a semi circle and press firmly to seal the edges. Place the shaped empanadas onto a lightly oiled baking sheet. Beat the remaining egg and use this to glaze the empanadas. Chill the pastries in the fridge for 30 minutes.
  • Bake the empanadas in the preheated oven for 20 minutes or until the pastry is golden brown. Remove to a wire rack and allow to cool briefly before serving. The filling will be hot!


BUTTERNUT SQUASH AND CHICKPEA FRITTERS

1 medium to large butternut squash

125g chickpeas

Bunch of spring onions, chopped

½ - 1 clove of garlic, crushed

Pinch nutmeg

Pinch cumin

Pinch of dried chilli flakes

2 medium eggs

Small bunch of fresh coriander, leaves picked over and chopped

Lemon juice, to taste

50g plain flour

50g fresh white breadcrumbs

Salt and freshly ground black pepper

2 – 3 tbsps olive oil

  • Heat the oven to 400°C/gas mark 6.
  • Halve and de-seed the butternut squash, season lightly and drizzle with olive oil and place in a roasting tin and roast until tender, about 30 – 40 minutes.
  • Once tender remove the butter nut squash from the oven and allow to cool. Cut off the skin and dry areas and chop into a rough dice; 500g is required.
  • In a food processor blend the chickpeas, spring onions, garlic, spices, eggs, coriander and a squeeze of lemon juice into a smooth(ish) paste. Add the butternut squash, flour, breadcrumbs and seasoning and pulse to a chunky mixture.
  • Place in a bowl, cover and chill for 30 minutes.
  • Heat 2 - 3 tablespoons of oil in a heavy bottomed non stick frying pan over a medium to high heat and drop large spoonfuls of the fritter mixture into the hot oil. Avoid overcrowding the pan. Allow the fritters to brown on one side before turning and browning on the second side, about 3 minutes each side.
  • Transfer to a plate covered with kitchen paper to allow any oil to drain from the fritters and keep warm.
  • Repeat with the remaining mixture.

RICH HOT CHOCOLATE

200ml cream

150g dark chocolate, 70% cocoa solids, chopped into small pieces

500ml milk

To serve

Marshmallows or grated chocolate (optional)

Pour the cream into a medium saucepan and gently bring to the boil. Remove from the heat and stir in the chocolate until it's completely melted.

Add the milk and stir over a gentle heat until the creamy milk is hot, but not boiling. Add a couple of spoons of sugar to taste.

Pour into individual mugs top with marshmallows and grated chocolate, if using, serve immediately.

  • Pour the cream into a medium saucepan and gently bring to the boil. Remove from the heat and stir in the chocolate until it's completely melted.
  • Add the milk and stir over a gentle heat until the creamy milk is hot, but not boiling. Add a couple of spoons of sugar to taste.
  • Pour into individual mugs, or a thermos in this case, top with marshmallows and grated chocolate, if using.

Variations: add zest of 2 oranges or a teaspoon of instant coffee.

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