Allegra McEvedy shared some of her Bonfire Night recipes on the show this morning. Here they are: Bonfire Chilli con Carne Serves 8-10 2 tbsp olive oil 2 carrots, peeled and cut into thick half moons 2 red onions, chopped 2 cloves garlic, chopped 1 tbsp chilli powder 2 tsp smoked paprika 1½ tbsp ground cumin 1 tbsp dried oregano 750g Beef Mince 2 tins kidney beans, drained 2 peppers, roughly chopped (red, green or one of each) 3 tbsp tomato purée 2 tins plum toms, roughly broken up 1 litre beef stock 30g very dark choc (70%), grated To serve: Baked Potatoes (see below) Chives, finely chopped Sour Cream & Hot Sauce OR Long grain rice Coriander Lime Sour cream & Hot Sauce NB: I’m not a believer in grated cheddar too – it just doesn’t need it – unless you’re on the small side (under 12ish), in which case do whatever it takes for them to hoof it down. Heat the oil in a large, wide, thick-bottomed pan and fry the onions, carrot and garlic in it for 5 ish mins until softened. Lob in the spices and oregano and cook for another few minutes before adding the beef. Break it up with as it fries and browns on all sides – a good 8-10 mins: you don’t want to move on until you can’t see any more rawness. Add the beans and peppers, give it all a good roll around so that it’s all good and hot before stirring in the tomato purée thoroughly. Pour in the tins of toms and beef stock and give it all a hefty season as it comes up to the boil. Once it’s at a simmer turn the heat down low-ish so that you have a very slow simmer – some bubbles and lots of steaming – for about 1½ -2¼ hrs (depending on how wide your pan is) until it’s all rich and thickened. Turn the heat off and finish by stirring in the chocolate and having a last taste for seasoning. Best Jackets For 2 2 Big Bakers (usually 400-500g) sea salt Butter Sour cream/Crème Fraiche Chives/Spring onions S & P Pre-heat the oven to 200°C. Wash the spuds and whilst they are still wet sprinkle on a decent amount of sea salt. Put them directly on the oven shelves and bake for 1hr, then turn the oven down to 180°C and cook for a further 1-1½ hrs, depending on the size of the spuds – a knife should go easily through the central flesh once though the skin. When they’re done, the family way we have them is to split them open, mash up each half with a knob of butter AND sour cream as well as green onions and plenty of S & P. Baked Sweet Potato w/ Smoked Paprika & Sour Cream Slaw Serves 6 7 sweet potatoes, the ones with the orange flesh (roughly 350g each) 100g frozen peas 1 raw beetroot, peeled and grated 1/4 white cabbage, thinly shredded 2 spring onions, thinly sliced 2 of the seasons best apples 200g sour cream or mascarpone juice of 2 limes 1 pinch cayenne 1 flat teaspoon smoked paprika salt butter Preheat the oven to 180°C/350°F/gas mark 4. Place a pan of salted water on the stove on high heat. Put 6 of the sweet potatoes evenly spaced on a baking sheet and put in the oven for 45 minutes. They are done if they feel soft when you squeeze them, and often some black sticky caramel goo has come out of them. Whilst they are cooking, make the ‘slaw. Put the peas in boiling lightly salted water for a couple of minutes then drain and cool. Peel and grate the remaining sweet potato for the coleslaw, on the large holes of a cheese grater. In a bowl, mix the peas, sweet potato and beetroot together with the cabbage and spring onion. Wash and slice the apples and chuck them in too. Make the dressing by whisking together the sour cream/mascarpone, lime juice, cayenne, smoked paprika and some salt. Mix the dressing in with everybody else, bit ensuring all bits of veg are well coated. Season again, and add a splash of water if the ‘slaw looks a bit sticky – this will immediately make the consistency more creamy. When the spud is cooked, open it up and season with a little salt, plenty of pepper and slip in a knob of butter if you fancy it. Serve with the ‘slaw on the side or dolloped on top – one of those instances where the hot & cold thang works so well. Baked Bramleys Nothing looks or smells like British Autumn more than baked apples…except maybe a bonfire on Guy Fawkes night. Bramleys have the highest ratio of water to dry matter of any of the apple family, which is what makes them go so soft and delicious when baked. I couldn’t find any regular brandy in the house, so used a some French apricot brandy I’ve had for years – a good way to use up any sticky holiday liqueurs hanging around at the back of the cupboard. Serves 4 Total time: 50 mins (10 prep, 40 cooking) 4 Bramley apples a big handful sultanas/raisin 6 tablespoons brandy/calvados/any fruit brandy 3 tablespoons Demerara sugar 4 to 6 ginger nut biscuits 1 shake of allspice 35g butter, softened Preheat your oven to 160ºC/320ºF. Core your apples with a corer/sharp knife so you have roughly 2cm holes through the middle. Cut a circle of peel away from around the top too. Put the sultanas/raisins into a saucepan with 3 tablespoons water, the brandy and sugar on a high heat for just a couple of minutes until the fruit had plumped up. Choose an ovenproof dish/small roasting tray and strain the raisins over it so that the liquid covers the bottom of your dish – it should be a couple of mm deep. Tip the raisins into a small bowl, shake on a bit of allspice and break up the ginger biscuits into it too. Use your hands so smush it all together a bit, then stuff the apples, making it really compact and tight. Pick up a quarter of the soft butter and coat the entire outside of an apple in it, putting a last small knob on top of the filled hole. Repeat with the other three then sit them in the dish and cover with foil. After half an hour take them out and turn the oven up to 180ºC/360ºF. Take the foil off, give them a good baste with the juice and put them back in the oven for a further 10 minutes. Baste them again when they come out and serve with vanilla ice-cream
Posted on: Sat, 01 Nov 2014 13:20:25 +0000
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