Bonfire Night, falling on 5th November each year, celebrates the foiling of Guy Fawkes’ Gunpowder plot as we all know. Traditionally marked with blazing bonfires and fantastic fireworks, it’s the perfect excuse for a feast for friends and family as you wrap up warm and head outside for an evening of rockets and sparklers.
Try out these wonderfully warming recipes from Newman’s Own, and make sure your food gets just as many ‘ooh’s and ‘aah’s as the fireworks themselves. You could even try cooking the pulled pork and chicken wings on a BBQ for an extra smoky flavour!
The Newman’s Own range of salad dressings, BBQ sauces, pasta sauces and marinades are available throughout the UK. All the post-tax profits from Newman’s Own products go to the Newman’s Own Foundation, with over £1million already being donated to a wide range of charities in the UK alone and over £250 million donated worldwide.
*Ranch Mac and Cheese with Bacon
A delicious macaroni and cheese from the people at Newman's Own.
250 g dried macaroni (1/2 pound)
50 g unsalted butter (3 1/2 TBS)
6 smoked back bacon rashers, chopped
50g plain flour (6 1/2 TBS)
600 ml milk (generous 2 1/2 cups)
½ teaspoon mustard powder
100 ml Newman’s Own Ranch Dressing (scant half cup)
150 g mature Cheddar cheese, grated (1 1/3 cups)
2 small bunches vine cherry tomatoes
- Preheat the oven to 190*C/375*F/Gas Mark 5. Cook the macaroni in a pan of lightly salted boiling water according to pack instructions, for about 10 minutes. Drain and return to the pan to keep warm.
- Meanwhile melt the butter in a large pan, add the bacon and cook over a medium heat, stirring occasionally for 4-5 minutes or until the bacon is coloured. Stir in the flour and cook for 1 minute.
- Gradually stir in the milk, and stir over a medium heat, until the sauce starts to thicken. Stir in the mustard powder and most of cheese, reserving a little for the top. Stir until the cheese has melted, stir in the Ranch Dressing and season to taste with salt and freshly ground black pepper.
- Stir the drained macaroni into the sauce, then transfer to an ovenproof dish. Sprinkle with the remaining cheese and place the tomatoes on top. Cook in the oven for 15-20 minutes until golden and bubbling.
*Carolina Pulled Pork Sliders*Serves 4 - 6
1 kg joint boneless pork shoulder(2/4 pounds)
250 ml bottle Newman’s Own Tangy Carolina BBQ Sauce
For the apple slaw:
½ small red cabbage, thinly shredded
½ small white cabbage, thinly shredded
½ small red onion, thinly sliced
2 eating apples, cored and coarsely grated
1 large carrot, coarsely grated
5 tablespoons Newman’s Own Ranch Dressing
8-12 small bread rolls
- Preheat the oven to 220°C (fan 200°C), Gas Mark 7. Lay out a sheet of foil, large enough to fold over the top of the pork. Unroll the pork and pat dry with kitchen paper, rub ¾’s of the sauce all over the pork, then roll up and secure with string. Loosely fold the excess foil around the edges and place in a roasting tin.
- Place in the oven and cook for 30 minutes until browned.
- Remove the pork from the oven, then reduce the temperature to 150°C (fan 130°C), Gas Mark 2. Fold the foil over the top of the joint to make a sealed parcel, then return to the oven and cook low and slow for about 3 hours or until tender and ready to pull apart.
- Remove from the oven, cover with foil and allow to rest for 30 minutes.
- Whilst the pork is cooking make the coleslaw, place all the ingredients together in a large bowl and mix well.
- Transfer the pork and cooking juices from the foil into the tin. Shred the pork, using 2 forks, into chunky pieces, add the reserved sauce and stir well.
- Cut the rolls in half, top with the pulled pork and coleslaw. Serve immediately.
*Fiery Bourbon Chicken Wings with Blue Cheese Dip*Serves 4
1 kg chicken wings (2/4 pounds)
250 ml bottle Newman’s Own Fiery Bourbon BBQ Sauce
For the dip:
125 g soft cream cheese (4 1/2 ounces)
4 tablespoons Newman’s Own Blue Cheese Dressing
2 spring onions, chopped
Selection of crudités to serve, such as peppers, carrots and
- Preheat the oven to 200°C/400*F/gas Mark 6.
- Place the wings in a shallow roasting tin and pour over the sauce, turn to evenly coat the chicken in the sauce. You can do this a few hours before or overnight in the fridge, so the chicken marinates in the sauce if you have time.
- Cook in the oven for 20 minutes, then remove from the oven, turn over the wings and baste with the sauce.
- Return to the oven and cook for a further 20 minutes, until the wings are sticky and slightly charred. If you prefer you can remove the wings from the oven 5 minutes before the end of the cooking time and place on a hot barbecue for 5 minutes.
- Meanwhile in a bowl, beat together the cream cheese with the blue cheese dressing and most of the spring onions. Transfer to a serving bowl and garnish with the remaining spring onions.
- Arrange the chicken wings on a large platter and serve with the blue cheese dipping sauce and crudités.
Newman’s Own Tangy Carolina BBQ Sauce, from Tesco, RRP £1.99 ·
Newman’s Own Blue Cheese Dressing, from Sainsbury’s and Waitrose, RRP £1.49 ·
Newman’s Own Fiery Bourbon BBQ Sauce, from Tesco RRP £1.99
For more information do check out the Newman's Own Website
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Of course it goes without saying that you can enjoy these fabulous sauces and recipes any time you want to. It needn't be on Bonfire night! I personally love all of the Newman's own products and I love the ethos behind them.