Food For Fireworks

Sticky Sausage Baps with Beer Braised Onions

12 pork sausages

3 tbsp runny honey

2 tbsp Dijon mustard

2 tbsp soy sauce

6 white floury baps, lightly toasted

Onions: – 25g butter

1tbsp olive oil

3 large onions, halved and finely slice

200 ml dark ale [ not bitter ]

1tbsp soft dark brown sugar

To serve – American mustard, ketchup, chilli sauce and brown sauce

To make the onions, heat the butter and oil in a frying pan over a low heat. Fry the onions for about 20 mins until soft. Stir in the ale and sugar, then cook for another 25 – 30 mins until it has evaporated and the onions have turned golden and caramelised. Fry the sausages in a large frying pan until golden all over and cooked through. In a bowl, mix the honey, mustard and soy, and drizzle over the sausages. Pile the sausages into the baps with some of the onions and your favourite sauce. These are ‘ YUMMY ‘ I don’t think you will have made enough !!!

 

 

Spiced Toffee Apple Traybake

250g plain flour

1 1/2 tsp bicarbonate soda

2 tsp ground ginger

1 tsp mixed spice

200g golden caster sugar

75g soft light brown sugar

2 large eggs

150ml vegetable oil

350g Bramley apple sauce

toffee sauce to serve

Apple topping

25g butter, plus extra for the tin

2 tbsp soft light brown sugar

2 eating apples, peeled and cut into thin wedges

To make the apple topping, heat the butter in a pan and stir in the brown sugar until melted, then add the apples and toss until coated. Set aside and leave to cool. Heat the oven to 180C. Butter and line the base of a deep 22-23cm square cake tin. Mix the flour

bicarb, ginger and mixed spice in a bowl. Put the sugars, eggs, oil and apple sauce in a separate bowl, and whisk until combined. Gradually add the dry ingredients, beating until combined. Spoon the mixture into the prepared tin. Arrange the apple pieces on the top and drizzle over the sauce from the pan. Bake for 40 – 45 mins. Keeping an eye on it and cover the cake with foil for the last 5 – 10 minutes if it’s browning too much. Cool the cake for about 10 mins then turn out. Serve warm or at room temperature. Drizzle with toffee sauce.

 

 

Bonfire Banoffee Pie with Sparklers

300g ginger nut biscuits

100g butter, melted

5 ripe bananas, peeled, slice lengthways, then in half

1 x 397g tin caramel, such as Carnation

3 x 200g bags of marshmallows

Cake sparklers, optional

Line the base of a 21cm loose bottomed tart tin [31/2 cm deep] with non stick baking paper. Blitz the biscuits in a food processor until they reach a fine crumb, mix with the butter and spoon into the tin. Use a spoon and a flat bottomed glass and press the crumbs onto the base and around the sides of the tin. Chill in the fridge for about 30 mins. Lay the bananas on the base in an even layer, cut them to fit evenly. Spoon the caramel into a bowl, scrape it out, don’t waste any. stir well until smooth, then pour evenly over the bananas, use it all up, the higher the better. Chill for 30 mins. Preheat the grill. Arrange the marshmallows on top, starting with an even layer all over, then pile 2 – 3 high in the centre, [ check how much room you have under your grill first ] Grill for about 15 sec, or until gooey and brown on top. Decorate with cake sparklers, if you like *

* Follow the safety instructions on the packet. and keep away from any part of the body children and flammable materials