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Bonfire Night Recipes from Aldi

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Recipes perfect for Bonfire night with ingredients all from AldiImageBaked Goat’s Cheese with Rhubarb RelishIngredients
  • 1 tbsp Red Onion, finely chopped
  • 1 tbsp Solesta Sunflower Oil
  • 2 tbsp Vinegar
  • 2 tbsp Water
  • 2 tbsp The Pantry Brown Sugar
  • 250g Rhubarb, washed and chopped into small pieces
  • Cheese 2 logs The Cheese Emporium Goat's Cheese 
  • 1 Egg, beaten Breadcrumbs made from 2 large slices of Bread
  • Freshly ground Salt and Black Pepper
  • Green Leaves to serve
Method
  • Pre-heat oven to 200°C/Fan 180°C/Gas Mark 6.
  • Heat the oil in a saucepan and gently cook the onion for 2 minutes until soft but not browned.
  • Add the vinegar, water and sugar and stir until the sugar is dissolved.
  • Add the rhubarb, cover the pan and simmer for around 20 minutes until the rhubarb is soft.
  • Season to taste, allow to cool.
  • Cut the cheeses into thick discs and dip each into first the beaten egg and then into breadcrumbs.
  • Place crumbed discs onto a non-stick baking sheet.
  • Bake in a pre-heated oven for around 15 minutes.
  • Serve the warm goats cheese with green leaves and the rhubarb relish on the side.
ImageSlow Cooked Chilli Pulled PorkIngredients
  • Approx. 1.5kg Ashfield Pork Shoulder Joint
  • 1 x 3 pack of Peppers
  • 1 Large Mild Onion
  • 800g Sweet Harvest Chopped Tomatoes with Herbs
  • 50g The Pantry Light Brown
  • Soft Sugar
  • 1 Quixo Chicken Stock Cube
  • 2 tsp Stonemill Garlic Granules
  • 2 tsp Stonemill Chilli Flakes
  • 1 tsp Stonemill Chilli Powder
  • 1 tsp Stonemill Ground Cumin
  • 1 tsp Stonemill Paprika
  • 2 tsp Stonemill Basil
  • 400ml boiling water 400g
  • Sweet Harvest Red Kidney Beans
  • 400g Sweet Harvest Chick Peas
  • Sea Salt and Black Pepper
Method
  • Cut the pork into 6 slices and remove the skin.
  • Peel, cut in half and finely chop the onion.
  • Halve the peppers, remove any white pith, seeds and green stalk and chop finely.
  • Put the stock cube in a bowl, add the chilli flakes and powder, garlic granules, paprika, cumin, brown sugar and basil, add some black pepper and a little salt, then pour over the boiling water and stir until dissolved.
  • Put the chopped peppers and onions into a slow cooker, top with the spiced boiling water and the 2 tins of chopped tomato.
  • Lay the pork strips on the top then gently push into the tomato and cover with the lid.
  • Cook on high for 6-7 hours or on low for 9-10 hours (consult your cooker manual as all models vary).
  • Alternatively, cook in the oven in a covered casserole dish at 170oC/325oF/Gas Mark 3 for 5 hours.
  • Heat through the red kidney beans and chickpeas with the liquid from the cans, then drain.
  • Break/pull the pork with 2 forks into bite-sized pieces, add the beans then mix well and serve.
ImageSausage CasseroleIngredients
  • 2 x 400g packs Specially Selected British Pork Sausages 
  • 150g Specially Selected Smoked Bacon
  • 1 medium Red Onion
  • 2 cloves of Garlic
  • 350g pack Cherry Tomatoes
  • 400g tin Chunky Chopped Tomatoes with Herbs
  • 400g tin Red Kidney Beans
  • 1 heaped tsp Paprika
  • 1 heaped tsp Sage
  • 30ml Specially Selected Rapeseed Oil
  • 1 Chicken Stock Cube, dissolved in 150ml water
  • 150ml Italian Red Wine
  • Salt and Pepper
Method
  • Pre-heat the oven to 200°C/400°F/Gas Mark 6.
  • In a large frying pan brown the sausages in the rapeseed oil and transfer to a large casserole dish.
  • Peel, halve and finely chop the onion. Chop the bacon into small pieces then peel and mince the garlic.
  • Fry the onion and bacon in the frying pan until golden. Add the stock, tinned tomatoes, paprika, sage, garlic and red wine.
  • Drain the kidney beans and cut the tomatoes in half – add these to the pan.
  • Season with some salt and pepper, bring to the boil and then pour over the sausages.
  • Cover the casserole and cook for 40 minutes.
ImageHomemade Toffee ApplesIngredients
  • 6 x Funsize Apples
  • 1 x 200g bag Dominion Dairy Toffees
  • 20ml Milk
Method
  • Take the toffee out of the wrappers.
  • Put into a large bowl and add the milk.
  • Microwave the toffee for 5-8 minutes until melted, stir well.
  • Put the apples onto lollipop sticks or skewers and dip into the melted toffee, stir round until well coated.
  • Repeat with the others, returning the toffee back to the microwave for a minute or so if it becomes too hard.
  • Put into the fridge to set hard.
Tom
Tom
Founder
over a year ago
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