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31st October 2018
It’s that time of the year again. The smell of burning wood and the fresh, crisp November air. The bright orange flames and bursts of colour in the sky brightening and warming the crowds round the bonfire. Children running around, sparklers in hand. It’s a fantastic night to get yourself out of the house and appreciate your local yearly bonfire, or even host your own!
Remember, remember the 5th of November. We all know the song, but do we know what tantalising indulgences we could all easily make, ready for the night ahead? Well don’t worry, MYJAR have you sorted. We have the best seasonal recipes for delicious Corn on the Cob and Pulled Pork Sandwiches. Let’s not forget about the sweet treats – we love eating s’mores around the fire. But our ultimate favourite is a toffee apple, and it can all be washed down with a delicious minty hot chocolate, yum!
Please take care when following these recipes, especially those that require cooking with heat or using tools like knives. While kids can get involved, we advise that adults should supervise at all times.
We imagine the only thing you would need to actually go out and buy are the cobs themselves, and the rest might be stored away in your cupboards.
You will need 4 sweetcorn cobs, either fresh, or the pre-packaged ones that are already coated in butter (Tesco have just the ones!). Firstly, bring a pan of water that is slightly salted, to the boil. Now add the cobs and boil for around 6 minutes, or according to what the packaging says.
Once they’re done, drain and leave to cool off. Whilst they cool, in a small bowl mix 3 oz butter (if your cobs aren’t already coated in butter!), 1 tbsp parsley, salt to taste, 1 tsp pepper and a dash of lemon juice. Or some chilli flakes if you’re feeling fiery.
Once these ingredients are mixed together well, place the cobs on some foil and coat in the mixture. Fold the foil to enclose the cob tightly and place in the fire to roast for around 20 minutes. There you go, corn on the cobs ready in an instant, and right there where you need them!
First, pick out some small juicy apples, about 8 to 10 will do, and give them a good wash. Dry them well and once dry, put a wooden skewer into each.
Next, prepare a baking tray, lined with greaseproof paper and also a little butter. After this, you can start preparing your toffee! Put all the following in a saucepan: 300g white sugar, 100g brown sugar, 1 tsp white vinegar, 25g butter, 4 tbsp golden syrup, pinch of salt, 50ml cream and 50ml of water. Why not add a pop of colour to your toffee and add in some red or green food colouring?
Bring the pan to the boil and then cook on a medium heat for 20 minutes but DO NOT stir. Once the mixture reaches 140 degrees C / 280 degrees F, remove from the heat. Most of us won’t have a sugar thermometer to check this - they can be pricy and not really worth investing in when it’s one of those obscure items that you only use once in a blue moon. So for a handy way to test if the toffee is ready, drop a spoonful of the mixture into cold water. If it is still soft when you squeeze it between your fingers, keep on cooking and wait till you get hard drops.
Remove the toffee from the heat and once it starts to bubble, you can then dip the apples in. But rotate them quickly to get an even finish. Place on the greaseproof paper to cool and there you have it, a sticky treat. A very sticky treat!
Hot sandwiches are an absolute staple food in winter and pulled pork is all the rage now, so here is a quick and easy recipe of how to make delicious pulled pork sandwiches. There’s hardly any preparation and whilst the pork cooks, you can get everything else ready for the evening’s festivities.
First you will need to mix together 8 oz tomato sauce, 1 cup chopped onion, 1 cup barbecue sauce, 3 tsp chili powder, 1 tsp cumin, ½ tsp cinnamon, 1/3 cup brown sugar in a bowl and pour over 2 lbs boneless pork roast. Make sure it is coated well and then place in a slow cooker. Cover and cook on low for 6-8 hours. If you don’t have a slow cooker, don’t worry – you can still use your oven. It will probably take less time – follow the instructions on the packet. However you may need to reduce any liquid that is in the sauce. The key is to make sure there is enough to fully coat the pork and a little left around the bottom.
When the meat is nice and tender, shred with a fork and mix it back in with the sauce. While it’s still hot, grab a burger bun and you’re ready to go, a perfect and tasty pulled pork sandwich. You could even wrap it in foil and head over to your local bonfire if you’re not hosting your own.
This is most definitely one for the children. They are such fun to make, and so delicious! Girl Scouts even released a recipe for s’mores in their guidebook in 1927!
Grab some marshmallows and put them on the end of a wooden skewer. Stand well back when toasting and make sure all the children are supervised. Maybe create a smaller fire for the children to stand at to toast their marshmallows. Once it is all gooey and soft, sandwich it between two Malted Milk biscuits and add some chocolate in there too. The marshmallow will help melt the chocolate.
To make 1
And for the finishing touch – a nice hot chocolate to enjoy after all the food you’ve devoured. A lot easier to handle when watching fireworks, rather than a messy sandwich and sticky apples!
To make this deliciously warming drink, whip 50ml cream in a bowl and stir in 1 tsp icing sugar and a few drops of peppermint extract. If you don’t need it immediately, store in the fridge until you do.
Next, pour 150ml whole milk in a saucepan and heat gently, stirring frequently until simmering. Take off the heat and add 50g chopped dark chocolate. Stir it in until all the chocolate has melted and the mixture is gooey and smooth. Return to the heat to warm through and then add in 25ml crème de menthe. And there you have it. Pour it into a mug (or a flask to take to the local bonfire!) and top off with the previously prepared whipped cream and some chocolate sprinkles.