lorcas_novena (lorcas_novena) wrote in vegancooking,

Bonfire Night Food 2012

I had bonfire night this year with four omnis, but cooked for them all. They were mad for the food we had. Chilli with jacket potato, cinder toffee, toffee apples, and parkin. I didn't have time to take pics of all the food but there's a pic of my friends eating under the cut with the recipes. We fired rockets out of the windows of my 6th floor flat and had sparklers :)


Chilli (I might have posted this recipe before)

10 sprays of 1 cal olive oil to sautee onion and garlic in
2 Red Onions
4 cloves of garlic
1 cup of red wine to saute the garlic and onion in after softening.
5 rocket chillies
1 tin tomatoes 400g
1 carton of passata 400g
Couple of big squeezes of tomato puree
2 tins of chilli kidney beans
couple of shakes of vegan Worcestershire sauce
tsp of dried oregano
2 tbsp dried cumin
1 tbsp dried coriander
big shake of Bisto granules
Two big handfuls of fresh coriander
2 tbsp hot chilli powder
As much soya mice as you like.

Toffee Apples

8 Granny Smith apples
400g golden caster sugar
1 tsp vinegar
4 tbsp golden syrup

Place the apples in a large bowl, then cover with boiling water. This will remove the waxy coating and help the caramel to stick, I know you wont be using Shellac coated fruit, but there's still some vegan waxy apples out there, even if they haven't been coated with anything. Dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.
Lay out a sheet of baking parchment and place the apples on this, close to your stovetop. Tip the sugar into a pan along with 100ml water and set over a medium heat. Cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 140C or 'hard crack' stage. I sometimes will heat it over the 140, but sometimes I burn it!
Dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden. You may have to heat the toffee a little if the temperature drops and it starts to feel thick and viscous. These need to cool for a while.

Parkin (treacley, syrupy, oaty, autumnal, dense cake)

8 oz (225 g) medium oatmeal
4 oz (110 g) self-raising flour
a pinch of salt
7 oz (200 g) dark syrup or golden syrup
1 oz (25 g) black treacle, plus 1 teaspoon
4 oz (110 g) margarine
4 oz (110 g) soft brown sugar
2 level teaspoons ground ginger
1 quantity of egg replacer (big-ish quantity)
1 tablespoon sweetened soya milk
Pre-heat the oven to (140°C).

First weigh a saucepan on the scales, and weigh the syrup and treacle into it. Then add the margarine and the sugar to the saucepan and place it over a gentle heat until the margarine has melted down – don't go away and leave it unattended, because for this you don't want it to boil. Meanwhile, measure the oatmeal, flour and ginger into a mixing bowl, add a pinch of salt, then gradually stir in the warmed syrup mixture till the mixture is all thoroughly blended. Next add the egg replacer, and lastly the soya milk. Now pour the mixture into the prepared tin and bake on the centre shelf of the oven for 1¾-2 hours. Then cool the parkin in the tin for 30 minutes before turning out. It's cool of the if the parkin sinks slightly in the middle – it sometimes happens with real Yorkshire parkin too.
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