Chill out on Bonfire Night and gather around your Jongo S3!

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Jongo house party series - part 2

Fill your life with beautiful sound! With the Jongo Wireless Music System you can stream music and radio via your smartphone or tablet to listen wherever you go, inside or out. Simply choose any combination of fixed and portable speakers to create a Jongo system to suit your home perfectly.

Are you missing those summer evenings sitting around the BBQ, enjoying freshly cooked food and  listening to your favourite tunes?

The 5tJongo_S3_Lime_Green_Gardenh November is on the horizon and it's time to wrap up and celebrate the onset of the autumn chill. Get some friends around and create  a party atmophere with Jongo music streaming speakers. A few garden fireworks and some warming food is all it takes to create a fun evening.

Play some tunes inside on a combination of S3's in the kitchen and a couple of T4's in the living room to get the party going. You can stream to all three Jongos via your wi-fi and play perfectly synchronised music as you move around the party.  Don't forget you can take the portable Jongo S3 outside too. If you go out of wi-fi range then you can stream your music via Bluetooth and there you have it, a musical backdrop to all the whizzes and bangs!

Anything goes - just play whatever floats your boat and make sure it's loud!

Check out our reasons to choose Jongo page here: why choose Jongo?

For a delicious one stop winter snack try cooking up these for your guests:

Sticky hot dog jackets

Ingredients:

  • 4 baking potatoes, each weighing about 225g/8oz
  • olive oil for brushing

For the sausages and glaze

  • 2 tbsp maple syrup or clear honey
  • 1 tbsp balsamic vinegar
  • 2 tsp wholegrain mustard
  • 1 tsp tomato purée
  • 8 pork sausages

For the mayo

  • 8 tbsp mayonnaise
  • 2 tsp wholegrain mustard
  • 3 tbsp snipped chives or finely chopped spring onion

Method

  • Rub the potatoes with a little oil, then sprinkle generously with salt (preferably flakes) and black pepper. Wrap each one in double-thickness foil and cook on the barbecue for 1 hour, turning frequently, until cooked. Or bake unwrapped in the oven at fan 180C/ conventional 200C/gas 6 for the same amount of time.
  • Mix the maple syrup, vinegar, mustard and tomato purée to make a glaze. Brush over the sausages and cook on the barbecue, turning and basting often, for 10 minutes until cooked and sticky. Meanwhile, mix the mayo ingredients in a small bowl.
  • Unwrap the potatoes and split down the middle. Add mayo and sausages (like a hot dog). Serve with a leafy salad

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