Bangers and smash
October 30, 2008
It’s bonfire night on Wednesday – and with fireworks comes food. Here are some great recipes to try out
Remember, remember the fifth of November … gunpowder, treason and plot. So goes the opening lines to the rhyme about Guy
Fawkes Day, which will be commemorated across the country this week.
The annual firework displays are held to celebrate the fact that the Gunpowder Plot of 1605 failed – caught in the act, Guy and his collaborators were discovered with their many barrels of gunpowder in the cellars of the Houses of Parliament just before they were about to blow it up, along with the King and several hundred MPs, lords and anyone else who happened to be there at the time.
Ever since, and for more than 400 years, we have held bonfire parties, given pennies for the guy, blown up fireworks and eaten all manner of tasty treats to celebrate the fact that this plot failed and British history remained unchanged.
There are many traditional foods that can – and should – be enjoyed as you watch the fireworks. After all, with four centuries of tradition, it’s no wonder that there are a load of recipes to tuck in to.
Some of these are common everywhere, many of the local shows over the coming days will be offering barbecued goodies such as hot dogs and burgers. Others will be cooking potatoes in the bonfire itself.
Then there are regional dishes such as parkin, toffee apples, black peas with vinegar and the interestingly named groaty dick pudding, a Black Country dish made with meat, onions, leeks, beef broth and groats.
It probably tastes better than it sounds.
But of course the food you serve up at your own bonfire party doesn’t have to play to tradition. As long as people have sparklers and a pretty display they’ll be happy to enjoy whatever you provide.
Total Greek Yoghurt has devised some twists to popular bonfire fare, and is offering two recipes for your parties.
Lamb and Total Feta Patties
Preparation Time: 10 minutes
Cooking Time: 15 minutes
- 50g sun dried tomatoes, diced
- 500g lean lamb mince
- 1tsp dried oregano
- 200g Feta cheese, diced
- ½ red onion, diced
- Salt and pepper to taste
1. Mix all ingredients together in a bowl
2. Divide into six balls
3. Shape into patties and chill. If the
patties aren’t holding together, add
a little milk to bind the mixture
4. Grill or barbecue for eight to 10 minutes
5. To serve, toast a burger bun or thickly sliced white bloomer, place a patty on top and garnish with salad
Butternut Squash and Ricotta Cheesecake
Preparation Time: 40 minutes
Cooking time 1¾ hours
For the base:
- 250g ginger nuts biscuits
- 125g butter, melted
- ½tsp cinnamon
For the filling:
- 500g butternut squash, with skin on and cut in 3cm cubes
- 125g Ricotta
- 125g cream cheese
- 500g Total Greek Yoghurt
- 4 eggs
- 100g castor sugar
- 2tbsp lemon juice
1. Preheat the oven to 170°C/325°F/gas mark 3.
2. Roast the butternut squash for 30 minutes until tender but not coloured.
3. When cold enough to handle, scoop out the flesh and mash it with a fork to make a puree. The puree needs to be as dry as possible.
4. Line a 23cm loose-based tin with a double layer of foil (your tin needs to be waterproof) and baking parchment.
For the base:
1. Blitz biscuits in a processor, add cinnamon and melted butter. Blitz again then press the biscuit mixture in the double lined tin to create an even base.
For the filling:
1. Blitz 125g Total Greek Yoghurt, butternut squash, ricotta and cream cheese in the processor.
2. Add the eggs, sugar and the lemon juice.
3. Pour the mixture in the tin.
4. Place the tin into a roasting tray and half fill the tray with water.
5. Bake for 1¾ hours, or until the filling has set with only a small amount of wobble left at its centre. Take the tin out of the water bath and sit on a cooling rack. When it is cool enough, put the cheesecake in the refrigerator overnight
Remove the tin foil and baking parchment. Cut into slices and serve with a big dollop of Total Greek Yoghurt.