Traditional Potatoes wrapped in foil:
One Traditional Bonfire Night Food is the Jacket potato, and It has widely accepted in the UK for many years.
It wasn’t until mid-19th-century jacket potatoes become familiar in the UK.
They began to sell in the streets of London during autumn and winter by hawkers a vendor of merchandise.
It’s believed that estimated 10 tonnes of baked potatoes were sold each day by this method.
A traditional jacket potato fillings during these months are cheese and beans, tuna mayonnaise, chilli con Carne and chicken and bacon.
Wash and wrap a potato in tin foil, add a pinch of salt. Place it in the bonfire.Be Careful not to burn yourself, use a long stick to get it back out after an hour and check on it, and place it back into the bonfire if it needs longer.
You can add any topping you wish.
Traditional Yorkshire Parkin:
Another fabulous traditional Bonfire night food is the Yorkshire Parkin is a cake.
Traditionally made of oatmeal and black treacle and eaten mainly around the Bonfire Night season.
It is believed to originated in northern England.
And it is often associated with Yorkshire, but no one knows its precise origins.
The Cake is very much widespread and popular in other local UK Regions. Parkin is moist and can be sometimes sticky.
Traditional Bonfire Night Food Ideas
Bonfires are glowing, whizz, bang, a crackle of fireworks in the distance.
These bonfire nights food recipes have been enjoyed for hundreds of years on Guy Fawkes night.
110g soft butter – 110g soft dark brown sugar – 55g black treacle – 200g golden syrup – 225g medium oatmeal – 110g self-raising flour – 2 tsp ground ginger – 1 tsp ground mixed spice – 2 medium eggs, beaten – 1 tbsp milk – Pinch of salt
Preheat the oven to 140C/120C fan/Gas Mark 1. Grease and line a 20cm x 20cm square cake tin.In a pan, over a gentle heat, melt the butter, sugar, treacle and golden syrup.
In a large mixing bowl sift the dry ingredients and make a well in the centre. Gradually add the melted butter mixture and fold together.
Pour in the beaten eggs and milk and combine. Pour into your baking tin. Bake for 1 1/2 hours, however, keep an eye on it as Parkin can quickly become dry and over baked.
Remove from the oven and leave in the tin for 20 minutes. Tip onto a cake rack and leave to cool completely.
Store the Parkin in a cake tin and wrapped in greaseproof paper. You must keep it in a tin for a minimum of 1 day and up to a week before you cut it.
Leaving it to develop, will give it a moist and sticky texture, as well as making the flavour richer and deeper. – BBC Good Food
Traditional Toffee Apples:
The Toffee Apple is a much loved traditional bonfire night food.
Furthermore, more of a misleading name but the Americans have it spot on with the candy apple.
The Apple would be coated with a cinnamon sugar candy coating, According to one source, in 1908 William W. Kolb invented the red toffee apple.
Experimenting in his sweet shop and thought to dip an apple into a red cinnamon sugar candy coating.
He did this to accommodate for the Christmas trade.
Then he put them in the window and sold his first batch for 5 cents.
To clarify, he then carried on selling thousands each year. It’s not surprising how easy it is to make toffee apples.
They do make it much of an appealing treat for Halloween and bonfire night.
You can experiment in any way, with ideas from all corners of most sweet food, especially chocolate and sweet DIY coatings such as toffee.For this example with will make chocolate toffee apples, All you will need is a bag of standard apples, thin bag of lollipop sticks, 2 bars of cooking chocolate, a tube of your favourite decorating sprinkles.
Put a pan of water on the cooker, on medium heat, place a bowl over the pan of water and bring to a medium boil put the chunks of chocolate in the bowl.
Slightly stir the chunks until they have melted.
Next, place the thin lollipop stick at the end of the apple, and dip into the melted chocolate. After decorating with sprinkles or anything else, you feel fit.
Traditional Lancashire Bonfire Black Peas:
The Traditional Bonfire Black Peas, Is a must have, for example, treat for the cold bonfire nights.
The peas have been called other names. such as Maple peas, or dried peas.
The trick with the peas for a nostalgic memory is to when cooking put them to a boil.
It is believed they originated in the great gardens of the early monasteries.
They are mainly used around the end of the season.
Here is how you prepare and cook black peas, A traditional method for this perfect Bonfire Night Food is the best way.
First, you need to soak the peas for at least 24 hours, then boil them till they reach a mushy texture, Don’t worry the shape still stays the same.As they boil do this covered for just over 1h till skin is slightly popping off, You will then need to drain the peas.
Add roughly, a cup of fresh water, soon as it reaches another boil turn the heat down to a simmer.
Add a pinch of salt/and pepper, one teaspoon of vegetable stock and one teaspoon bouillon powder to the peas and also two teaspoons of cider vinegar.
High simmer for at least 10 minutes, then serve the peas.
This method of cooking have served local around Guy Fawkes night for generations and add to the ambient of fireworks night, AKA Bonfire night.
Are you working through Bonfire Night Beginners guide, return to it here for Lesson 5:. Or, if you prefer to use the links below or browse the menu above.
For some out of this world Bonfire night treats, Visit the BBC good food bonfire night recipe page.