Friday, 30 October 2015

Recipes: Guy Fawkes Treats

With bonfire night just around the corner, be prepared for a night of good food with the help of Lyle's Golden Syrup

Lyle’s Beany Goulash (pictured above)

Time to prepare: 20 minutes
Cooking time: 1 hour
Serves: 4 to 6

Ingredients
2 medium onions, chopped
1 tbsp sunflower oil
200g smoked diced bacon pieces
500g carton passata, (sieved tomatoes)
150ml chicken stock 
420g can red kidney beans, rinsed and drained
420g can cannellini beans, rinsed and drained
1 red pepper, seeded and chopped
2 tbsp Lyle's Treacle
1 tbsp Lyle's Golden Syrup
1 tsp smoked mild or hot paprika (according to taste)
1 tbsp wholegrain mustard

Method
Heat the oven to 180C/160Cfan/ gas 4. In a flameproof casserole cook the onions in the oil over a medium heat for 3-4 minutes, stirring. Add the bacon pieces and cook for a further 5 minutes until they begin to colour.

Stir in the rest of the ingredients and bring to simmer. Cover and place in the oven to cook for 1 hour. Alternatively simmer on the hob for 40 minutes.

Serve with garlic bread if like.


Lyle’s Maple and Sesame Sausages

Time to prepare: 5 minutes
Cooking time: 15 minutes
Serves: 4

more-bonfire-night-590-4

Ingredients
8 pork sausages
1 tbsp olive oil
3 tbsp Lyle's Golden Syrup Maple Flavour
1 tsp sugar
1 tbsp sesame seeds

Method
Heat oven to 180C/160Cfan gas 4. Heat the oil in a roasting tray on the hob and brown the sausages for 5 minutes.

Stir in the Lyle's Golden Syrup Maple Flavour, sugar and sesame seeds and coat the sausages. Bake the sausages in the oven for 5 - 10 minutes, or until browned and sticky. Serve with creamy mashed potatoes and vegetables.

Lyle’s Sausage Rockets

Time to prepare: 20 minutes
Cooking time: 20 to 25 minutes
Makes: 8

more-bonfire-night-590-3

Ingredients
8 large sausages
1 tsp soy sauce
2 tsp Lyle's golden Syrup
225g ready–rolled puff pastry
Beaten egg to glaze
Sesame seeds
Red and orange peppers

Method
Fry or grill the sausages until golden all over. Cool. Heat the oven to 220C/200Cfan/ gas 7.

Insert a wooden skewer through each sausage. Place on a plate. Mix together the soy sauce and Lyle’s Golden Syrup and brush over the sausages.

Unwrap one sheet of pastry and cut into 8 strips from the shorter end. Wrap around the sausages in a spiral, taking care not to stretch the pastry, place on a baking sheet and brush with egg glaze then sprinkle with sesame seeds.Bake for 12-15 minutes until golden.

Cut each pepper in half then cut out triangles and insert them in the tips of the skewers. You may like to insert a further longer wooden barbecue skewer to make the spirals look more like rockets.

Lyle’s Toffee apples

Makes: 8
Prep time: 20 minutes
Cooking time: 20-23 minutes

more-bonfire-night-590-2

Ingredients
8 small Cox’s or Granny Smith apples, stalks twisted off
400g (14oz) Fairtrade Tate & Lyle Golden Caster Sugar
120ml (4floz) water
4 tbsp Lyle’s Golden Syrup
50g (2oz) unsalted butter

Method
You will also need 8 wooden ice-lolly sticks, a thermometer and a baking tray lined with parchment paper.

Put the apples in a large bowl, pour over boiling water to cover and then quickly pour it off. This will remove any wax coating from the apples and will help the toffee to stick. Polish dry.

Push the sticks halfway into the core of the apples at the stalk end.

Next, combine the Tate & Lyle Golden Caster Sugar and water in a large heavy-based pan and stir constantly over a low heat with a wooden spoon for about 5 minutes until the sugar has dissolved.

Add the Lyle’s Golden Syrup and butter and stir until melted and combined.

Bring to the boil without stirring, otherwise the sugar may crystallise, until the mixture reaches 149°-154°C (300°-310°F) or the hard-crack stage for about 15-18 minutes. If you don't have a thermometer you can check that the toffee is ready by dropping a teaspoon of the mixture into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If you can still squash the toffee, continue to boil it.

Remove the pan from the heat, let the bubbles subside a little, then tilt the pan, and quickly and carefully dip the apples one at a time in the toffee, twirling them as you do, to completely cover. Let any excess drip away before placing on a baking tray to harden. If you find the toffee becomes too thick because the temperature has dropped, just heat it up again.

Once set, store the toffee apples in an airtight container in a dry place, not the fridge, and eat within 24 hours or the toffee will soften and start to liquefy.

Cook’s note: Do keep children well away when you’re making the caramel as it can cause nasty burns.

For more recipes visit www.lylesgoldensyrup.com


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