Chef John Roffey spent two years as consultant and chef on Crossroads for Carlton TV in Nottingham. Here he brings us his three favourite recipes to accompany an evening of bonfires and fireworks. --------------------------------------------------------- Mulled Wine Ingredients (Serves 4): 1 bottle red wine, 4 oranges, 2 cinnamon sticks, 6 whole cloves, 1 tablespoon dark brown sugar (muscovite or similar), 1 cup water. Instructions: - Pour wine and water in saucepan and heat.
- Add oranges (sliced), cinnamon sticks, cloves and sugar and simmer for ½ hr with lid on.
- Optional extra - a splash of the spirit of your choice just before service.
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--------------------------------------------------------- JR's Bonfire Soup Ingredients (Serves 6-8): ½ kilo red cabbage, 60 grms brown sugar, 60 grms butter, 3 tablespoons white wine vinegar, 3 tablespoons water, olive oil, 1 red onion, 1 leek, 2 cloves garlic, 100 grms carrot, 50 grms peas, ½ tube tomato puree, 75 grms cherry tomatoes, Bunch of fresh herbs (parsley, basil, coriander, oregano - any of these or a mixture), 1 litre chicken stock, Salt and pepper Instructions: - First cook the red cabbage. Melt the butter in a saucepan and add the sugar.
- Stir in the red cabbage which has been finely shredded and then add the white wine vinegar and water.
- Put lid on and cook on a slow heat for 2 hours. If it starts to get too dry add some more water.
- Now pour some olive oil in a saucepan and gently cook the onion and leek, both of which have been finely sliced. Now chop the garlic and add this.
- When the onions and leek are soft add the tomato puree and cook out gently for 2-3 minutes.
- Add the chicken stock and stir.
- Now peel and dice the carrots and add, together with the peas.
- Now stir in the cooked red cabbage, together with all the juices. Add the cherry tomatoes, which have been cut in half.
- Add the herbs (chopped) and season well.
- Put a lid on and simmer gently for at least an hour.
- Serve with some crusty bread or garlic bread.
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--------------------------------------------------------- Bonfire Bannoffee Cheesecake Ingredients (Serves 6): 1 tin condensed milk, 1 pkt digestive biscuits, 100 grms butter, 2 bananas. Instructions: - Place the tin of condensed milk, unopened, into a pan of boiling water and simmer for 2 hours. Leave to cool, preferably overnight, or run under cold water for ½ hr.
- Melt butter in a pan and crumble the biscuits into it.
- Line a shallow cake or quiche tin with cling film and press the biscuit and butter mix into it.
- Spread the condensed milk over the top and put in fridge until chilled.
- Slice the bananas and decorate the cheesecake with them.
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