Set your taste buds alight this bonfire night
5 November, 2009
Turn up the heat this bonfire night and liven up your baked potatoes with our mouth watering Chilli Con Carne topping, the perfect way to warm up after an explosive night.
Traditional bonfire night foods include baked potatoes cooked in the embers of the bonfire, along with toffee apples, treacle toffee and parkin (similar to gingerbread).
British farmers are at hand to help your bonfire night go with a bang. There are over 80 varieties of potatoes grown commercially in the UK, providing varieties suitable for every cooking occasion. For the perfect baked potato choose either Marfona or Estima varieties.
For sweet, juicy toffee apples choose England's finest Cox's Orange Pippin. Cox's Orange Pippin is a popular English dessert apple, which makes up over half of the dessert apples grown in this country.
Serve up quality produce this bonfire night and look out for the Red Tractor logo on the packaging. The Union flag within the Red Tractor logo guarantees the food has been grown, reared and processed in the UK.
Chilli Con Carne
Serves - 4
Ingredients
- 4 large British potatoes
- A knob of British butter
- 500g British minced beef
- 1 large onion, diced
- 1 heaped tsp of chilli powder
- 2 carrots
- 1 tin of chopped tomatoes
- 1 tin of kidney beans
- 1 beef stock cube
- 2 tbsp of tomato purée
Method
- Wrap the potatoes in foil and place in the oven at 200 C/400F/Gas 6 for approximately one hour.
- Melt the butter in a large pan over the hob and drain the kidney beans.
- Add the onions and cook till golden and then add the carrots, kidney beans, chilli powder and leave to cook for another 5 minutes.
- Brown the minced beef separately and then add to pan.
- Crumble the beef stock cube into 300ml/1/2 pint of boiling water and then pour into the pan.
- Add two tbsp of tomato purée and a tin of chopped tomatoes, stir well and leave simmering for 20 minutes.
