Posted 28th Oct 2016
Want to make something for Halloween that goes beyond the usual baked treats? Then why not try these recipes, ideal for any spooky feast you may be cooking up this year...
You will need
1 Whole Pumpkin
30g Plain Flour
1 clove Garlic
100ml White Wine
250g grated Emmental Cheese
100g grated Mature Cheddar/Blue Cheese (optional)
1 tbsp Black Pepper
Bread Croutons, chopped Veg, shredded Ham - to dip
1. Pre-heat the oven 180°C/350°F/Gas Mark 4.
2. Cut the top off the pumpkin and hollow out the seeds.
3. Roast in the oven whole for 35 minutes. While the cauldron is roasting, finely chop the garlic and fry in the bottom of a large pan in the butter.
4. Add the flour and cook for 2-3 minutes.
5. Add the white wine and stir until smooth.
6. Add the double cream and cheeses and season with black pepper. Reduce the heat to low and stir until the cheese has melted and the mix is gooey and stringy.
7. When the pumpkin is cooked, scrape some flesh from the edges - be careful to leave a good thick wall.
8. Add the scraped pumpkin to the cheese.
9. Serve the cheese inside the roasted pumpkin, with your choice of dippers on the side
Mummified Sausage Rolls
You will need
454g Pork Sausages
1 sheet Puff Pastry
2 tbsp Caramelised Onion Chutney
2 of either Peas/Sweetcorn/Olives
1. Pre-heat the oven to 180°C/350°F/Gas Mark 4.
2. Remove skin from the sausages and discard so just left with the meat.
3. On a large piece of cling film spread the sausage meat into a long sheet and flatten to 14cm width.
4. Spoon a thin column of the chutney along the middle of the sausage meat.
5. Seal the chutney in by bringing the sausage meat around on both sides using the cling film and press the meat together.
6. Freeze the sausage log for 10-15 minutes to make it easier to work with.
7. Remove the pastry from the fridge and cut into 1cm thick strips.
8. Lay the strips on a piece of baking parchment unevenly.
9. Place the sausage meat log onto the pastry strips.
10. Wrap the strips roughly around the sausage meat from top to bottom leaving a 4cm gap half the way down for the face.
11. Cut the log into 8 pieces.
12. Stud the two “eyes” into the face gap.
13. Put the sausage roll onto a baking sheet and brush with beaten egg.
14. Bake in the oven for 25-30 minutes.
You will need
400g Cucina Italian Spaghetti
1 x 500g Jar Cucina Pasta Sauce - choose between Tomato and Mushroom, Tomato and Garlic or Tomato and Spicy Pepper
1 x pack mixed peppers
1 x 200g pack Lyttos Greek Feta Cubes in oil
1 x 250g pack cherry tomatoes
A few fresh salad choices basil leaves*
1. Cut a thin slice off the top of each tomato, with a small teaspoon scoop out some of the centre, push a cube of feta cheese into the hole, and squeeze it slightly to make it round – repeat with the rest of the tomatoes.
2. Cut some little rounds out of the basil leaves and put them in the centre of the tomato eyes to make pupils.
3. Cook the pasta as instructions on the packet.
4. Chop the peppers into small pieces, add them to the pasta sauce in a saucepan and heat through.
5. Drain the pasta, toss in the warm sauce.
6. Divide between 4 plates and then scatter over the tomato eyes and serve. *from the store cupboard.
Recipes courtesy of Aldi