We adorned the table with Littlebit’s decorated pumpkin and our carved pumpkins, drank mulled cider and ate pumpkin houmous, pulled pork, jacket potatoes, crusty bread rolls, coleslaw and spicy bean casserole. Then apple crumble, edible fireworks and caramel grapes. Recipes are below.
After we were all stuffed with food we headed down to our local village fireworks display. The village always put on a good show, be it Christmas, the annual carnival or Bonfire Night. That’s one of the reasons I love living here so much.
We watched the fireworks, Littlebit wasn’t too sure this year but was ok when in Daddy’s arms and holding onto Babyzoid’s hand. They are SO cute together. Then took a stroll down to see the bonfire after the crowds had cleared, tried (and failed) to win Littlebit a giant Minion at one of the stalls and Babyzoid had fun on a merry-go-round type ride.
We finished the evening by heading home and warming up with a hot chocolate and some of the edible fireworks.
A lovely evening with good friends, good food and outdoor fun!
Oh and lots of leftovers that could go home with the Beadzoids for their tea the next day, we’ll be having the same! Over catering is my middle name…
For the mulled cider (8 glasses):
Scrumpy jack x 4 cans
Mulling spice sachet
2 oranges (halfed and)
Seeds and juice from 1 pomegranate (best way to get the seeds out is to cut in half and then bash with a large spoon straight over the pan the seeds will just pop straight out and take the juice along with them)
Caster sugar to taste
Throw it all in a saucepan and bring to the boil slowly. Once it reaches the boil turn it right down and allow to simmer for as long as you need. The longer you leave it the more flavoursome it becomes.
For the pumpkin houmous (serves 10):
1 small hollowed out pumpkin to serve
1 tin pureed pumpkin
1 tin chick peas
1 tbsp tahini paste
Juice of 1 lemon
Pumpkin seeds to garnish
Empty the 2 tins into a bowl (draining the chick peas first), add the tahini paste and either mash by hand or whizz up with a stick blender. Add the tahini paste and lemon juice and mix well. Fill up your pumpkin and garnish with the seeds. Refrigerate until needed and serve with sticks of vegetables and or slices of pitta bread.
For the pulled pork (serves 8):
A shoulder of pork
2 cans full fat Coca Cola
Place the shoulder of pork in the slow cooker and add the 2 cans of Coca Cola. Cook on low for 8 hours. Drain off any excess liquid and then shred with 2 forks. Add BBQ sauce to taste and allow to cook for a further 30 mins. Serve with crusty rolls and coleslaw.
For the spicy bean casserole (serves 8):
1 onion (chopped)
2 carrots (cubed small)
2 sticks celery (cubed small)
1 tin baked beans
2 tins mixed beans
Smoked paprika to taste
Cajun spices to taste
Fry off the onion, carrots and celery in olive oil until tender. Add in all other ingredients and cook on a low heat for an hour.
For the apple crumble (serves 6):
6 cooking apples
3 eating apples (I used Gala)
Light brown muscovado sugar to taste
Cinnamon to taste
70g plain flour
70g rolled oats
35g caster sugar
Peel, core and quarter the apples and throw into a pan with a little water (just so they don’t catch on the bottom of the pan) and brown sugar and cinnamon to taste. Cook down for 10 minutes. The cooking apples will turn to mush but the eating apples will stay a little firmer giving you a variety of textures in your crumble.
Put your flour and oats in a bowl and mix well. Add in the margarine in small pieces and mix with your hands, crumbling between your fingers until you get a crumb like consistency. Add the sugar and mix well.
Put the apple mix into a small casserole dish and top with the crumble mix and bake at 190 degrees Celcius for 20 minutes.
For the edible fireworks:
Chocolate fingers (I used a mix of white, milk and dark Cadbury fingers)
Make up your icing to a fairly thick consistency. Dip the end of each chocolate finger and then roll in the sprinkles. Allow to set.
For the caramel grapes:
Green grapes (at room temperature)
125g butter, cubed
125g light muscovado sugar
1 cup light corn syrup
Large pinch salt
1 tin sweetened condensed milk
Chopped salted peanuts
In a large heavy saucepan, melt the butter, then add the brown sugar, corn syrup and salt. Cook and stir over medium heat until mixture comes to a boil. Stir in condensed milk. Cook and stir until a sugar thermometer reads 245 degrees Celcius (somewhere between soft-ball and hard-ball stage). Remove from the heat.
Insert cocktail sticks into the grapes. Dip each grape into the hot caramel mixture being very careful not to touch it with your fingers, turn to coat. Roll some in the chopped nuts. Set on greased waxed paper to cool.