Tasty treats for that Guy Fawkes glow

0 Comments | Sunday Mirror, Nov 2, 1997 | by Mark Wogan

Bonfire Baked Apples with Hazelnut Cream

Serves 4

4 medium cooking apples

125g (41/2oz ) butter

125g (41/2oz ) brown sugar

2tsps ground cinnamon

Hazelnut cream

250ml (9 fl.oz) double cream

2tbsps Tia Maria

100g (4oz ) ground

hazelnuts, toasted in oven

2tbsps icing sugar

1 Cut 4 x 20cm (9ins) squares of tin foil. Core the apples and divide the butter sugar and cinnamon evenly between the apples by stuffing it into the centre. Wrap up the apples in the tin foil and bake on a hot barbecue

for 40mins, or until soft.

2 Whip the cream until it starts to hold its shape, then fold in the liqueur, nuts and icing sugar.

3 When the apples are cooked, open up the top of the tin foil and place a good dollop of the cream on each one, and serve.

This is a very simple barbecue pud. If you're serving it to children the liqueur is optional.

Guy Fawkes' Surprise Parcels

Serves 4

2 225g (8oz) rump steaks

30g (1oz) butter

1 onion, thinly sliced

1 green pepper, sliced

1 tomato thinly sliced

250g (9oz) thinly sliced

mozzarella cheese

3 tbsps tomato chutney

4 large pitta breads

Salt and pepper

Extra butter for cooking

1 Season the steaks and cook them until tender, allow them to cool then cut into thin slices (see Picture 1).

2 Heat the butter in a pan and cook the onion and pepper until soft, then season with salt and pepper.

3 Combine the meat with the peppers, onion, cheese, tomato and chutney in a bowl (Picture 2).

4 Cut each pitta in half crossways and fill with the meat mixture (Picture 3). Then refrigerate for at least 4 hours or preferably overnight (this helps the mix to stay together when cooking). Coat the outside of each parcel with the extra butter, half-wrap in foil and cook on a hot barbecue until the cheese has melted and the outsides are lightly browned.

This is the perfect fireside food. If you are catering for more than four people this recipe doubles up very well. It's best prepared the day ahead and this leaves you more time to build the bonfire.

Thyme Bomb Drumsticks

Serves 4

16 chicken drumsticks

3 tbsps tomato puree

2 tsps dried thyme

1 tbsp white wine vinegar

3 tbsps Worcestershire sauce

3 tbsps olive oil

1 Make 2 deep slashes in each drumstick. Combine the remaining

ingredients in a bowl to make a marinade.

2 Cover the drumsticks with the marinade and refrigerate for 4 hours.

3 Remove the drumsticks from the marinade and barbecue until tender and cooked through.

4 Garnish with lemon wedges and fresh thyme, if available

These make a great fireside snack or starter. This marinade works well on larger cuts of chicken, too.

Rocket fuel

HERE'S a spicy variation on jacket potatoes that will leave you with a real glow on bonfire night. Just Pop Them In The Microwave And Stand Back For A Winter Warmer That Really Sizzles!

Spicy Potato Wedges

PREPARATION TIME:

20 minutes

TOTAL COOKING TIME:

12 minutes

SERVES 4

500g (1lb) potatoes

2 tablespoons olive oil

2 tablespoons Cajun seasoning

2 teaspoons garlic powder

2 tablespoons chopped chives

2/3 cup (160g/

51/4 oz) sour cream

1

Wash all the potatoes and dry well with paper towels to ensure a crisp finish. Then cut each potato into 2cm (3/4inch) wedges and brush all over with the olive oil.

2

Mix together the Cajun seasoning and garlic powder and spread out on to a sheet of paper towel. Lightly roll each wedge in the seasoning mix, shaking off any excess.

3

Arrange the wedges, skin-side down, on paper towel on the microwave turntable. Cook on High for 12 minutes. In a bowl, mix together the chives and sour cream to make a serving dip.

COOK'S NOTE Wedges make a great snack, or accompaniment to barbecued meats.

Variation: Serve sweet chilli sauce alongside the sour cream dip. Note: Cajun seasoning is a mixture of spices, available in jars from most supermarkets or from speciality gourmet shops.