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We have presented you with some more Guy Fawkes Day recipes. So check them out! It would be a good idea to save this page in your computer so that you can use it while actually cooking. You can also send these recipes by clicking here.
Eggs 4, hard boiled
A little plain flour
Sausagemeat - 275g (10 oz)
Egg 1, beaten
Deep fat or oil
Peel the eggs and dust with flour. Coat each with 50-75g (2-3 oz) sausagemeat, keeping it in a good shape.
Brush with beaten egg, coat with breadcrumbs and fry in deep fat for about 7 minutes. Drain well and allow to cool. Serve cut in halves with salad or as part of a cold buffet.
Spicy Sausage Whirls
455g/1lb frozen Puff Pastry
2tbsp Sweet Chilli or French Mustard
3 tbspoon Chopped fresh Chives
1 egg yolk, lightly beaten
8 Lincolnshire Sausages Cooked and halved
Preheat the oven to 200C/400F/Gas 6. Divide the pastry in half and roll out each piece on a lightly floured surface into a rectangle measuring 51cm x 13cm/ 20in x 5in. Spread the chilli sauce or mustard over the pastry in a thin layer and scatter with the chopped chives. Place half the sausages on each pastry strip, arrange down one side.
Dampen the length of the pastry with a little beaten egg yolk and fold the pastry over to enclose the sausages; carefully transfer to a baking tray. Cut diagonally into even – sized pieces using a sharp knife. Brush with the remaining egg yolk and bake for 20 to 25 minutes until the pastry is crisp and golden brown.
These savoury snacks can be made in advance and then wrapped in foil to reheat on the barbeque.
Corn Meal Dishes
3 cups grated coconut (1 large)
2 cups fresh corn flour
4 oz raisins (optional)
6 oz shortening
1/2 cup flour
3/4 lb brown sugar
3/4 lb pumpkin
1/2 lb sweet potato
1 cup milk
1 tsp powdered cinnamon
1 tsp grated nutmeg
1 tsp almond essence
Grate coconut, pumpkin and sweet potato.
Mix in sugar, liquids and spices.
Add raisins and flour last and combine well.
Melt shortening before adding with milk, etc.
Fold a few tablespoons of the mixture in steamed plantain leaves.
Cut in squares about 8 inches wide.
Steam conkies on a rack over boiling water in a large pot or in a steamer until they are firm and cooked.
Mulled Fruit Punch with Autumn Spices
2 litres/31/2 pints Ginger Ale
4 Cinnamon sticks 1cm/1/2in fresh root ginger, peeled and grated
Preheat the oven to 190C/375F/Gas 5. Stud the oranges with cloves, put on a baking tray and bake for 25 minutes, until rich in colour. Remove and allow to cool slightly.
When they are cool enough to handle, cut the oranges into slices and put in a pan together with the ginger ale, grated ginger and cinnamon sticks. Heat slowly almost to boiling point, but do not allow to boil. Remove cinnamon sticks and pour into heatproof glasses.
Carrot - 1, sliced
Onion - 1, chopped
Bacon - 4 rashers, chopped
Butter - 15g (½ oz)
Curry powder - 1 tsp
Plain flour - 25g (1 oz)
Milk - 450 ml (¾ pint)
Chicken stock - 150 ml (¼ pint), or vegetable stock
Gently sauté the carrot, onion and bacon in the butter for 10 minutes until softened. Stir in the curry powder and flour, cook for 2 minutes.
Gradually add the milk and stock stirring continuously until the soup thickens, boils and is smooth.
Serve with crusty rolls.
Chilli in Pitta Bread
570g/11/4lb extra lean Minced Beef
225g Chopped Onion
1 Clove Garlic
2tbsp Sun dried tomato puree
1 Beef Stock Cube
2tsp Chilli Powder
400g can chopped Tomatoes
150ml/5fl oz Red Wine
1tsp Dried Mixed Herbs
2 x 290g cans Kidney Beans, rinsed and drained
6 Pitta Breads
Heat a flameproof casserole dish, add the mince and cook without oil until browned, stirring occasionally. Add the onion and cook for a further 3 to 4 minutes.
Add the garlic, and tomato puree; stir well. Mix in all the other ingredients and bring to the boil. Reduce the heat and simmer, covered, for 35 to 40 minutes, stirring now and then, until the liquid has reduced. Serve in Pitta breads, drizzled with soured cream or crème fraiche.
Prepare this beforehand and reheat, it intensifies the taste. For extra flavour, sprinkle with chopped fresh chives.
Corn on the Cob
1tbsp Sesame seeds
55g/2oz unsalted Butter
3 corn on the cob
1 small red chilli
Juice and grated zest of 1 lime
Salt and Pepper
2tbsp chopped fresh coriander
Put the sesame seeds in a small pan and dry – fry until golden. Allow to cool slightly, then put in a food processor with the butter, chilli, lime juice and zest. Season with salt and pepper and blend to combine. Stir in the chopped coriander.
Use a sharp knife to cut each cob into six slices. Spread with the herby butter and grill or barbeque for 10 minutes, turning once.