Three Bonfire Night food and drink options

With Bonfire Night coming up this weekend, Event picks out some mouth-watering options for firework-filled events.

The Brewery's head chef, Steve Connell, gives his Bonfire Night-themed recipe
The Brewery's head chef, Steve Connell, gives his Bonfire Night-themed recipe

Bonfire Night Cocktails

Behind This Wall's autumnal drinks menu is perfect for a Bonfire Night celebration. The bar's 'Vieux Over Manhattan' adapts a classic cocktail into a rich, smokey drink comprised of 100 proof rye, sweet vermouth, pisco, herbal liqueur, orange and cold apple cedar smoke. In addition, the 'Redcoat Rickey' uses pyrotechnics to create a mini bonfire to enjoy before consuming the cocktail of apero, fennel seed extract and Brut Nature. The pyrotechnics are made with flambéed maple bourbon cherries.

Cajun Dog Bangers by Tonic Food

This bistro-style recipe is the perfect finger-food for a Bonfire Night event. It uses pork and apple sausages, puff pastry, yellow and red pepper, cajun spice, sesame seeds, mustard seeds, egg yolk, and salt and pepper for seasoning. Sausages are steamed for 10 minutes until cooked through, the puff pastry is washed with the egg yolk, then sprinkled with the sesame, mustard seeds and cajun spice and cut lengthways into strips. The pastry is wrapped around the sauasages, and then baked for 12 minutes. Push a skewer through the sausage and finish with the red and yellow pepper. 

BBQ chicken with spicy Thai dipping sauce 

Steve Connell, executive chef at The Brewery in London, provides this Bonfire Night recipe. It uses a whole chicken, lemongrass, garlic, ginger, coriander, red chilli, tumeric, birds eye chilli, Thai whisky, palm sugar, Thai fish sauce, galangal, lemon juice, coconut cream and kaffir lime leaf. For the sauce, lemongrass is blended with ginger, garlic, coriander roots and turmeric into a fine paste. Then add pepper, fish sauce, coconut cream and Thai whisky and then blend again until smooth. Butterfly the chicken, and then marinate with the finished mixture. Refrigerate for 24 hours. For the dipping sauce: blend lemongrass, ginger, garlic, galangal and chillies to make a paste, then add palm sugar and lemon juice and mix until the palm sugar has dissolved. Add fish sauce to taste and just before serving add chopped coriander. Barbecue the chicken skin side down for approximately 12 minutes, then turn and cook for a further 10 minutes. Cut the chicken, and serve with sauce. 

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