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SIMON WOOD’S BONFIRE & SEASONAL PARTY FOOD

Food Columnist and renowned Celebrity Chef Simon Wood shares his Favourite Autumn Dishes 

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Sweet Potato Puffs

 

Ingredients

 

• 400g                Sweet Potato Dry Roasted Whole
• 400g                White Potato Dry Roasted Whole
• 200g                0:0 Flour, Plus Extra For Dusting
• 2                      Free Range Egg Yolks
• 1½ Tsp            Salt
• ½ Tsp               White Pepper
• 150g                Unsalted Butter
• 3                      Garlic Cloves, Grated
• 10g                  Fresh Parsley, Finely Chopped

Parmesan, To Serve

 

Method

 Bake your potatoes until softened all the way through, then while warm remove the skins, transfer to a bowl and mash well.

 

Sift the flour over the surface of the potato and mix and then add the egg yolk, salt, white pepper and garlic and mix until you have a soft dough, do not overwork it. Add a little more flour if needed.

Dust a work surface with flour. Divide the dough into 4 pieces and roll each into a 40cm long sausage shape; cut into 3cm pieces.

Bring a large pan of salted water to the boil, then turn down to a simmer and tip in a third of the gnocchi. Stir briefly, then wait for them to rise to the surface, about 3 mins. Remove with a slotted spoon and set aside before repeating.

 

Heat the butter in a large frying pan over a medium heat until foaming add the gnocchi and Fry until golden brown, then stir in the parsley and grate over the Parmesan to serve.

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Maple Mustard Franks in Blanks

 

Ingredients

• 24                    Cocktail Sausages
• 3 Tbsp             Clear Honey
• 3 Tbsp             Wholegrain Mustard
• 2 Tsp               Chopped Fresh Parsley
•  Oil For Deep Frying

 

Method

 Deep fry the sausages until evenly browned and cooked through

In a frying pan add the honey and heat until loosened, add in the mustard and combine well, next add the sausages and top with the chopped parsley

 

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Parkin Cake

 

Ingredients

 

• 800g butter
• 800g golden syrup
• 340g treacle
• 340g light brown sugar
• 400g oats
• 1kg self-rising flour
• 60g ginger
• 4x eggs
• 240g milk

 

Method

 

Melt the butter, syrup, treacle & sugar in a pan.

Place dry ingredients into mixer with the paddle or combine with a wooden spoon

Pour in the (Wet) butter mix and combine, then add the eggs and milk to finish.

Bake at 160ºc degrees for 50 mins.

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