Bonfire Bangers: Poshdogs and Bubbles

It's that time of year again that I love the most.
Christmas is quickly approaching, the evenings are getting darker and there is always an excuse to warm up around a fire with a hot chocolate topped with marshmallows and extra whipped cream.

Bonfire night has always been a favourite of mine.
There's something magical about fireworks night, whether I've been toasting marshmallows on a massive camp fire with the Brownies or just watching next door's fireworks from my bedroom window, there is something that captivates me about the colourful fire dancers as they light up the sky.

My most memorable bonfire nights though have to be the ones spent at home with my family.  The evening always starts off with Mum's hot dogs in one hand and sparklers in the other as we stand back and watch Dad's amateur fire work display - I'm sure he nearly set the garden fence on fire every year!

This year I'm away from home in London so I'm bringing the family tradition here.  Inspired by the latest foodie craze to hit London, I am going to be cooking up some 'Poshdogs' and serving them to friends with some bubbles.

Ingredients:
Chutney
Red Wine
Sausages
Baguette
Sauces of your choice
Bubbles

I've added an extra kick to my hot dogs by marinating them in my Pumpkin and Chilli Chutney and cooking them in a little bit of red wine - mixed together, these fill your kitchen with amazing aromas as they cook in the grill.

Once cooked, serve up in a hearty baguette and enjoy with a flute of sparkling - who would have thought this old school junk food classic would go so well with Champagne's finest!!

Large Chilli Steak Ciabatta with Rocket and Mustard

Also known as The Beast.
This steak sandwich is the ultimate meat feast with a red hot chilli edge.  It's so filling yet very moreish and juicy - a treat when the boys are round.

To serve two people, you will need:

1 red chilli
Olive oil
Salt
Pepper
Two good quality steaks
1 large Ciabatta baton
Wholegrain mustard
Rocket

Chop up the red chilli (keep the seeds in if you want some extra spice) and leave to one side.

 

Rub pepper, salt and olive oil over the steaks. 

 Heat a pan up at a low temperature and add the steaks.  As the steaks are covered in olive oil there's no need to add any extra oil in the pan. Fry each side for longer if you prefer steak well-done.

Once cooked, place on a chopping board and pour over more olive oil.

Then cut the steaks into thick slices

While you are cutting up the steak, mix the chilli pieces with the steak juices in the frying pan.

Heat the ciabatta baton in the oven for about three minutes.  Cover lightly with olive oil and spread as much mustard as you wish - I add a massive dollop!

Then add the steak, chilli and rocket and voila!!!

Moroccan Chicken Skewers

Aka - The classy kebab

I was taught how to make this dish by the fantastic Waitrose chefs at their cookery school in north London.  They are so quick and and easy to prepare and I can't wait to barbecue them on the beach this summer!

Marinate large chicken fillets the night before with a selection of herbs and spices.  Depending what's in the house, I use garam masala, cumin and chilli powder, salt, pepper, tumeric, thyme and olive oil.

Cut the fillets into thick strips and thread the skewers through and fry for about twenty minutes.

I always serve with a cous cous and butterbean salad - make sure that it is drizzled in lemon as this really brings out the chicken flavours.

Enjoy!