7 Halloween recipes to terrify your party guests
30th October 2015
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Pumpkin soup, pork chops with marmalade, beetroot pie... Halloween is all about the food, especially when it’s orange. Here are some ideas for a spooky dinner table tomorrow night...
Beetroot & Pumpkin soup with Godminster soldiers
This hot pink Halloween soup made with beetroot and pumpkin is the perfect winter warmer. Dish it up in mugs to warm hands that have grown cold through Trick or Treating (we’re not too old for that... right?) and serve with cheesy dipping toasts for an extra tasty treat.
Serves: 4
Preparation time: 5 minutes
Cooking time: 30 minutes
You’ll need:
2tsp oil
1 small onion, diced
2 sticks of celery, diced
1 clove garlic, finely diced
½ tsp nutmeg
½ tsp cinnamon
800g pumpkin or butternut squash, peeled and chopped small
800ml vegetable stock
4 Traditional beetroot (cooked beetroot dipped in vinegar), roughly chopped
4 slices of bread
4 slices Godminster cheese
What to do:
In a large saucepan heat the oil over a low-medium heat and cook the onion, celery and garlic with the lid on, stirring occasionally, for 8-10 minutes until they are soft.
Sprinkle in the nutmeg and cinnamon then add the butternut squash and vegetable stock. Bring to the boil and simmer for 15 minutes, add the beetroot and continue to cook for another 5 minutes until everything is soft.
Allow the soup to cool a little then blend until smooth, add some extra stock if it’s too thick. Season well and reheat when ready to serve.
Toast the bread, butter if desired, then under a hot grill melt the cheese on top until bubbling and browning at the edges. Cut the toast into soldiers and serve with the hot soup.
Cook’s Tips:Save some celery tops and sprinkle on top of the soup to serve.
Roasted Shallots and Pumpkin with a Pesto sauce
A very easy vegetarian meal made in one roasting tin; everything can be prepared beforehand and simply popped into the oven when you get home. This makes a perfect Halloween dinner!
Serves: 4
Preparation time: 10 minutes
Cooking time: 40 minutes
You’ll need:
16 shallots, peeled
1 small pumpkin, peeled and cut into chunky cubes
1 tbsp olive oil
1 tub 145g ready made fresh pesto
1 x 250g packet ready to eat puy lentils (we used Merchant Gourmet)
What to do:
Pre heat oven 200c/180c fan/Gas 6.
Place the prepared shallots and pumpkin into a roasting tin, sprinkle over the olive oil. Cook for approx 30-40 minutes until softened and beginning to brown. Stir in the pesto.
Heat the lentils according to pack directions and serve with the roasted vegetables piled on top.
Chicken, Fenland Celery and Apple Stir Fry
Serves: 4
Preparation time:15 minutes
Cooking time: 15 minutes
You’ll need:
1 tbsp sunflower oil
2 -3 chicken breasts, thinly sliced
6 Fenland celery sticks, thinly sliced
1 dessert apple, cut into thin wedges
1 red onion, peeled and cut into thin wedges
1 clove garlic, crushed
2 cm piece fresh ginger, peeled and grated
1 large chilli, deseeded and finely sliced
2 tsp cornflour
2 tsp caster sugar
Juice of 1 lemon
4 tbsp light soy sauce
What to do:
Heat a wok or large heavy based frying pan over a high heat, add the oil and swirl it around.
Add the sliced chicken and stir fry for a few minutes. Add the Fenland celery, apple, onion, garlic, ginger and chilli continue to stir fry for a few minutes.
Mix together the cornflour, caster sugar, lemon juice and soy sauce, add to the stir fry and continue to cook for a minute until everything is coated in the sauce, then serve immediately with noodles or rice and extra soy sauce if needed.
Halloween Pumpkin Pilaf with Almonds and Greek Yogurt
The wonderfully fragrant smell of the onions and spices cooking at the beginning of the recipe will really get you in the mood for food with this delicious pilaf.
This is a quick easy recipe to make but the resulting dish is warm and comforting and is packed full of vitamins and goodness.
Radishes are delightfully low in calories and being a low GI food help to fill you up and provide you with slow release energy.
Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
You’ll need:
2 tbsp olive oil
2 tbsp butter
1 onion chopped
3 cloves garlic sliced
1 tbsp cumin seeds
1 tbsp fennel seeds
1 tsp black onion seeds
400g basmati rice
400g pumpkin diced
800ml hot chicken stock
Salt and pepper
100ml Greek yogurt
100g radishes sliced
100g roasted almonds crushed
Small bunch mint roughly chopped
Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes
You’ll need:
4 pork chops
4 shallots peeled and cut into wedges
1 clove garlic, peeled and crushed
6 tbsp Streamline thin cut orange marmalade
1 tsp English mustard
Juice of 1 orange
200ml chicken stock
2 tsp fresh sage (optional)
What to do:
Griddle or pan fry the pork chops for approximately 6-8 minutes each side, depending on the thickness, remove and leave covered in a warm place to rest.
Remove any excess fat from the pan, add the shallots and garlic, cook over a gentle heat until softened.
Add the marmalade, mustard, orange juice and stock, bring to the boil and allow to bubble away until reduced a little. Return the pork chops to the pan and coat with the sauce. Sprinkle with the sage if using.
Serve with mashed potato and a watercress salad.
American style beetroot pie
Serves: 4
Preparation time: 15 minutes
Cooking time: 45-50 minutes
You’ll need:
250g shortcrust pastry
325g plain cooked (vacuum packed) beetroot, drained
3 eggs
75g soft brown sugar
2tsp ground mixed spice
½ tsp ground allspice (optional)
½ tsp ground ginger (optional)
250ml double cream
What to do:
Preheat the oven to 200ËšC/Gas Mark 6.
Roll out the pastry and use it to line a 23cm loose bottomed pie tin. Line with greaseproof paper and fill with baking beans. Bake blind for 20 minutes.
Whilst the pastry is baking, prepare the filling by pureeing the beetroot along with the eggs in a food processor.
In a small saucepan add the sugar, all the spices and cream and bring slowly up to a simmering point. Pour into the food processor and mix thoroughly with the beetroot puree.
Remove the pastry case from the oven and reduce the temperature to 180ËšC/Gas Mark 4.
Pour the filling carefully into the pastry case and bake for around 25-30 minutes. The edge should be puffed up a little and the centre will still be a touch wobbly. Allow to cool and chill in the fridge. Serve with crème fraiche.
Alex Hollywood’s Sweet Eve Strawberry and Blueberry Hot Pots
Alex says “I often use the old jars I have hanging around to make these puddings. They’re easily transportable with their lids and they look great. They are so easy – baked fruit, spiced and nuts with a crunchy top. They are delicious enjoyed cold or hot with a dollop of ice cream.”
Serves: 4-6
Preparation time: 20 minutes
Cooking time: 20-30 minutes
You’ll need:
300 Sweet Eve strawberries, quartered
300g blueberries
50g caster sugar
¼ tsp vanilla extract
3 tbsp cornflour
¼ tsp orange zest
1 tbsp orange juice
45g flour
45g slivered almonds
45g chopped pecans
¼ tsp all spice
75g Muscovado sugar
pinch of salt
75g softened butter
4-6 oven safe jam jars (with lids if you are transporting pots on a picnic)
What to do:
Heat your oven to 190c.
In a bowl, mix the berries, caster sugar, vanilla, cornflour, orange juice and zest, ensuring the berries are well coated then chill in fridge whilst making the dough
In another bowl, blend the flour, nuts, spice, and Muscovado sugar then rub the butter in to make a crumbly dough.
Pour the berry mix into the jars then divide the dough into 4-6 balls, flatten them slightly and push down firmly on the berries like a lid.
Place the jars on a baking tray lined with baking paper and bake for 20-30 minutes until bubbling and brown. Allow to cool slightly before serving.
For more recipes check out the following websites:
www.lovebeetroot.co.uk
www.streamlinefoods.co.uk
www.loveradish.co.uk
www.fenlandcelery.com
www.ukshallot.com
www.sweetevestrawberry.co.uk
This hot pink Halloween soup made with beetroot and pumpkin is the perfect winter warmer. Dish it up in mugs to warm hands that have grown cold through Trick or Treating (we’re not too old for that... right?) and serve with cheesy dipping toasts for an extra tasty treat.
Serves: 4
Preparation time: 5 minutes
Cooking time: 30 minutes
You’ll need:
2tsp oil
1 small onion, diced
2 sticks of celery, diced
1 clove garlic, finely diced
½ tsp nutmeg
½ tsp cinnamon
800g pumpkin or butternut squash, peeled and chopped small
800ml vegetable stock
4 Traditional beetroot (cooked beetroot dipped in vinegar), roughly chopped
4 slices of bread
4 slices Godminster cheese
What to do:
In a large saucepan heat the oil over a low-medium heat and cook the onion, celery and garlic with the lid on, stirring occasionally, for 8-10 minutes until they are soft.
Sprinkle in the nutmeg and cinnamon then add the butternut squash and vegetable stock. Bring to the boil and simmer for 15 minutes, add the beetroot and continue to cook for another 5 minutes until everything is soft.
Allow the soup to cool a little then blend until smooth, add some extra stock if it’s too thick. Season well and reheat when ready to serve.
Toast the bread, butter if desired, then under a hot grill melt the cheese on top until bubbling and browning at the edges. Cut the toast into soldiers and serve with the hot soup.
Cook’s Tips:Save some celery tops and sprinkle on top of the soup to serve.
Roasted Shallots and Pumpkin with a Pesto sauce
A very easy vegetarian meal made in one roasting tin; everything can be prepared beforehand and simply popped into the oven when you get home. This makes a perfect Halloween dinner!
Serves: 4
Preparation time: 10 minutes
Cooking time: 40 minutes
You’ll need:
16 shallots, peeled
1 small pumpkin, peeled and cut into chunky cubes
1 tbsp olive oil
1 tub 145g ready made fresh pesto
1 x 250g packet ready to eat puy lentils (we used Merchant Gourmet)
What to do:
Pre heat oven 200c/180c fan/Gas 6.
Place the prepared shallots and pumpkin into a roasting tin, sprinkle over the olive oil. Cook for approx 30-40 minutes until softened and beginning to brown. Stir in the pesto.
Heat the lentils according to pack directions and serve with the roasted vegetables piled on top.
Chicken, Fenland Celery and Apple Stir Fry
Serves: 4
Preparation time:15 minutes
Cooking time: 15 minutes
You’ll need:
1 tbsp sunflower oil
2 -3 chicken breasts, thinly sliced
6 Fenland celery sticks, thinly sliced
1 dessert apple, cut into thin wedges
1 red onion, peeled and cut into thin wedges
1 clove garlic, crushed
2 cm piece fresh ginger, peeled and grated
1 large chilli, deseeded and finely sliced
2 tsp cornflour
2 tsp caster sugar
Juice of 1 lemon
4 tbsp light soy sauce
What to do:
Heat a wok or large heavy based frying pan over a high heat, add the oil and swirl it around.
Add the sliced chicken and stir fry for a few minutes. Add the Fenland celery, apple, onion, garlic, ginger and chilli continue to stir fry for a few minutes.
Mix together the cornflour, caster sugar, lemon juice and soy sauce, add to the stir fry and continue to cook for a minute until everything is coated in the sauce, then serve immediately with noodles or rice and extra soy sauce if needed.
Halloween Pumpkin Pilaf with Almonds and Greek Yogurt
The wonderfully fragrant smell of the onions and spices cooking at the beginning of the recipe will really get you in the mood for food with this delicious pilaf.
This is a quick easy recipe to make but the resulting dish is warm and comforting and is packed full of vitamins and goodness.
Radishes are delightfully low in calories and being a low GI food help to fill you up and provide you with slow release energy.
Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
You’ll need:
2 tbsp olive oil
2 tbsp butter
1 onion chopped
3 cloves garlic sliced
1 tbsp cumin seeds
1 tbsp fennel seeds
1 tsp black onion seeds
400g basmati rice
400g pumpkin diced
800ml hot chicken stock
Salt and pepper
100ml Greek yogurt
100g radishes sliced
100g roasted almonds crushed
Small bunch mint roughly chopped
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Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes
You’ll need:
4 pork chops
4 shallots peeled and cut into wedges
1 clove garlic, peeled and crushed
6 tbsp Streamline thin cut orange marmalade
1 tsp English mustard
Juice of 1 orange
200ml chicken stock
2 tsp fresh sage (optional)
What to do:
Griddle or pan fry the pork chops for approximately 6-8 minutes each side, depending on the thickness, remove and leave covered in a warm place to rest.
Remove any excess fat from the pan, add the shallots and garlic, cook over a gentle heat until softened.
Add the marmalade, mustard, orange juice and stock, bring to the boil and allow to bubble away until reduced a little. Return the pork chops to the pan and coat with the sauce. Sprinkle with the sage if using.
Serve with mashed potato and a watercress salad.
American style beetroot pie
Serves: 4
Preparation time: 15 minutes
Cooking time: 45-50 minutes
You’ll need:
250g shortcrust pastry
325g plain cooked (vacuum packed) beetroot, drained
3 eggs
75g soft brown sugar
2tsp ground mixed spice
½ tsp ground allspice (optional)
½ tsp ground ginger (optional)
250ml double cream
What to do:
Preheat the oven to 200ËšC/Gas Mark 6.
Roll out the pastry and use it to line a 23cm loose bottomed pie tin. Line with greaseproof paper and fill with baking beans. Bake blind for 20 minutes.
Whilst the pastry is baking, prepare the filling by pureeing the beetroot along with the eggs in a food processor.
In a small saucepan add the sugar, all the spices and cream and bring slowly up to a simmering point. Pour into the food processor and mix thoroughly with the beetroot puree.
Remove the pastry case from the oven and reduce the temperature to 180ËšC/Gas Mark 4.
Pour the filling carefully into the pastry case and bake for around 25-30 minutes. The edge should be puffed up a little and the centre will still be a touch wobbly. Allow to cool and chill in the fridge. Serve with crème fraiche.
Alex Hollywood’s Sweet Eve Strawberry and Blueberry Hot Pots
Alex says “I often use the old jars I have hanging around to make these puddings. They’re easily transportable with their lids and they look great. They are so easy – baked fruit, spiced and nuts with a crunchy top. They are delicious enjoyed cold or hot with a dollop of ice cream.”
Serves: 4-6
Preparation time: 20 minutes
Cooking time: 20-30 minutes
You’ll need:
300 Sweet Eve strawberries, quartered
300g blueberries
50g caster sugar
¼ tsp vanilla extract
3 tbsp cornflour
¼ tsp orange zest
1 tbsp orange juice
45g flour
45g slivered almonds
45g chopped pecans
¼ tsp all spice
75g Muscovado sugar
pinch of salt
75g softened butter
4-6 oven safe jam jars (with lids if you are transporting pots on a picnic)
What to do:
Heat your oven to 190c.
In a bowl, mix the berries, caster sugar, vanilla, cornflour, orange juice and zest, ensuring the berries are well coated then chill in fridge whilst making the dough
In another bowl, blend the flour, nuts, spice, and Muscovado sugar then rub the butter in to make a crumbly dough.
Pour the berry mix into the jars then divide the dough into 4-6 balls, flatten them slightly and push down firmly on the berries like a lid.
Place the jars on a baking tray lined with baking paper and bake for 20-30 minutes until bubbling and brown. Allow to cool slightly before serving.
For more recipes check out the following websites:
www.lovebeetroot.co.uk
www.streamlinefoods.co.uk
www.loveradish.co.uk
www.fenlandcelery.com
www.ukshallot.com
www.sweetevestrawberry.co.uk
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