Delicious Party Food Recipes For The Perfect Bonfire Night In

by Chef Foode - Thursday November 5, 2020 12:11 pm

With England now into lockdown 2.0 and cold, dark evenings on the horizon, celebrations for Bonfire Night will be looking very different this year.

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Ballymaloe, the brand renowned for its traditional Irish relish, has created some recipes to inspire a family festive feast this weekend - perfect for those looking to celebrate.

From traditional party favourites to revived classics, there are recipes to suit everyone’s taste and to rustle up some fun in the kitchen. The festive Sausage Roll Garland is a showstopper; perfect for sharing and tastes as impressive as it looks. The perfect centerpiece for a festive brunch, the family will get a real kick out of pulling off their own individual piece.

Ballymaloe’s Scotch Eggs and Relish Muffins are tasty dishes to compliment a fun party platter - after all who doesn’t love finger food. Vegans and Vegetarians have been catered for too with a unique Falafel recipe, perfect as part of a ‘instagrammable’ mezze board.

All recipes and ingredients can be found below and follow a simple step-by-step guide so that all ages can get creative in the kitchen.  

Sausage Roll Garland

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This recipe is perfect for sharing and for get-togethers, as the garland looks great when it’s out of the oven and it tastes wonderful. A good mix of herbs with the pork mince are a lovely match for the tomatoes and spices in Ballymaloe Original Relish. You can also serve with Ballymaloe Original Relish and Ballymaloe Pepper Relish on the side.

  • Cooking Time: 55/60 minutes

  • Serves: 6/8

  • Allergens: egg, wheat, dairy

Ingredients

For the sausage mix:

  • 225g Lean pork, minced

  • 225g Pork fat, minced

  • 1 Clove garlic, crushed

  • 2 Teaspoons thyme, marjoram, basil and rosemary, mixed and chopped

  • 1 egg, beaten

  • 1 ½ cups soft breadcrumbs

  • Salt and pepper to taste

For the pastry:

  • 350g all butter puff pastry

  • Ballymaloe Original Relish

  • 1 egg, beaten

  • A little milk

Method

  1. Preheat the oven to 180°C/350°F/Gas Mark 4. 

  2. Combine all the ingredients for the sausages together and mix well. Fry a little of the mixture on a frying pan to check the seasoning, adjust if necessary. 

  3. On a floured work surface, if using homemade puff pastry: roll the pastry out into a big rectangle, a little thicker than a one-pound coin. Roll the sausage mixture into a sausage shape with your hands and lay it lengthwise on one side of the rectangle.

  4. Spread Ballymaloe Original Relish over the pastry, leaving the last ¼ free for sealing.  Roll the sausage and pastry into tube, pressing the seam together. Join both ends together forming a circle, pressing to seal tightly. 

  5. Place on a parchment lined baking sheet. Mix the egg and milk and brush the pastry with the mixture. Using a sharp knife, score through the garland to within 1cm of the inside, at 2.5cm intervals. 

  6. Bake in the preheated oven for 25 minutes or until puffed, golden and cooked through. Serve with more Ballymaloe Original Relish on the side.

Falafel Recipe

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Great with side salad, pittas or flatbread, this Middle Eastern classic is a real crowd pleaser and perfect for sharing. For a lovely mezze, serve your falafel alongside a bowl of hummus or baba ghanoush and some pickled chillies or tomatoes with a sprinkle of extra virgin olive and salt.

  • Cooking Time: Preparation time: 15 minutes - Cooking time: 30 minutes

  • Skill: easy / medium

  • Allergens: wheat, eggs, mustard

Ingredients

  • 400g chickpeas (canned)

  • 3 garlic cloves (crushed)

  • 1 small onion (finely chopped)

  • 1 tsp coriander (ground)

  • 1 tsp cumin (toasted & ground)

  • 1 tsp parsley (chopped)

  • 1 tbsp flour

To serve

  • Cucumber (chopped)

  • Grated carrot

  • 1 tbsp Ballymaloe Original Relish

  • 1 tbsp vegan Mayo

Method

  1. To make the falafels, blend the chickpeas, garlic, onion, spices and parsley in a food processor until smooth

  2. Empty into a bowl, add in the flour and season to taste - expect a strong taste, which will mellow when the mixture is cooked

  3. Mix the Ballymaloe Original Relish and Ballymaloe Mayo together in a separate bowl and set aside

  4. Heat the oil in a frying pan on a medium heat. Flour your hands and shape the mixture into four patties

  5. Fry them in the frying pan over a low-medium heat until golden on both sides (3 to 4 minutes on each side)

  6. Serve the falafels in the warmed pitta or flatbread and add a generous spoonful of your relish & mayo mixture

  7. Add seasonal chopped or grated vegetables to serve

Scotch Eggs with Ballymaloe Original Relish

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Scotch eggs have been making a comeback in recent years and for good reason. They’ve that lovely combination of smooth centred egg, the meatiness of the sausage and the crispiness of the breadcrumb shell.

You can also spice them up a bit, with ginger or chilli and some fresh coriander added to the sausage meat mix.

  • Cooking Time: 30 minutes

  • Serves: 6

  • Allergens: eggs, mustard, gluten

Ingredients

  • 450g (1lb) best-quality sausage meat (or homemade)

  • 6 hard-boiled or semi-hard-boiled eggs (preferably free-range)

  • 1tbsp freshly chopped herbs (parsley, chives, thyme)

  • 1/2 tsp English mustard

  • 1 beaten egg

  • Seasoned flour

  • Dry white breadcrumbs (not too fine)

  • Oil for deep frying

  • Ballymaloe Original Relish

Method

  1. Bring a saucepan of water to the boil and put the eggs in carefully, one by one, ensuring they are completely covered by water. Bring back to the boil and simmer for 5-7 minutes.

  2. Pour off the hot water and cover the eggs with cold water. The time needed depends on whether a runny or hard-boiled yolk is required. Peel the shell from the egg

  3. Mix the fresh herbs and mustard thoroughly through the sausage meat and season with sea salt and freshly cracked pepper. Divide the sausage meat into six, even-sized pieces.

  4. Put a piece of the sausage meat onto a floured board and flatten it with your hand to form an oval shape which is large enough to cover an egg. Shape the sausage meat around the peeled egg with your hands, making sure that the egg is evenly coated and that there are no cracks. Cover the rest of the eggs in the same way.

  5. Roll the eggs in seasoned flour, beaten egg and finally coat them with dry, white breadcrumbs.

  6. Heat the oil for deep-frying, making sure it is deep enough to cover the eggs. The oil should be at a medium heat; 180°C/ 350°F, because if it is too hot, the outside will be brown before the inside is hot.

  7. Put the Scotch eggs into the basket (two at a time) and lower them into the oil.

  8. Fry them for 5-6 minutes, then lift them out of the pan and drain on kitchen paper.

  9. Serve warm with a green salad and a generous helping of Ballymaloe Original Relish 

Ballymaloe Relish Muffins

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Muffins with cheese and prosciutto are some of our favourites. The addition of Ballymaloe Original Relish has the benefit of bringing all that Ballymaloe flavour and it keeps the muffins moist. 

The best tip we could give when it comes to making muffins is never over stir your mix. Mix just until the ingredients come together, but no more than that. Stick to this rule and the result will be light and delicious.

  • Cooking Time: 40 mins

  • Serves: 12

  • Skill: easy

  • Allergens: wheat, dairy, eggs, sulphites

Ingredients

  • 375g self-raising flour

  • 300g finely sliced /chopped prosciutto or ham

  • 1 cup wild garlic leaves or baby spinach (chopped)

  • 1/4 cup chives (chopped)

  • 180g Cheddar cheese (grated)

  • 125ml extra virgin olive oil

  • 250ml milk

  • 2 eggs (whisked)

  • Sea salt and cracked black pepper

  • 140g Ballymaloe Original Relish

Method

  1. Preheat oven to 170°C. Place the flour, relish, prosciutto, wild garlic, chive, cheddar, oil, milk, eggs, salt and pepper in a large bowl and mix until just combined.

  2. Divide the mixture between 12 x ½-cup-capacity (125ml) lightly greased muffin tins lined with paper cases and cook for 25 minutes or until cooked when tested with a skewer.

  3. Turn out onto a wire rack to cool slightly. Serve with the extra Ballymaloe Relish. Makes 12.

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For more information and UK stockists please visit: ballymaloefoods.ie

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