A ghoulishly good menu

A ghoulishly good menu


Posted 30th Oct 2015


Get the whole family involved in making these spook-tacular Hallowe'en dishes this weekend

 

Bacon Devilled Eggs

Serves 4 (3 halves each)

6 large eggs
1 tablespoon Colman’s wholegrain mustard
2 tablespoons Hellmann’s mayonnaise
1 pinch cayenne pepper, plus a little extra
Salt and white pepper
3 crispy bacon rashers
Coriander leaves, to garnish

1. Put the eggs into a saucepan and cover with cold water. Bring the water to the boil, then remove the pan from the heat. Stand for 12 minutes, then cool the eggs in cold water.

2. Shell the eggs by tapping each one gently on the counter until completely crackled, then peel gently. To help the shell fall off easily, peel the eggs under cool running water, starting at the larger end.

3. Cut the eggs in half lengthwise. Carefully spoon out the yolks, and set the whites to one side.

4. Mash the yolks with a fork and mix with the mustard, mayonnaise and a pinch of cayenne pepper, beating until smooth. Season to taste with salt and pepper.

5. Place heaped teaspoons of the mixture into the egg whites. Garnish with pieces of crispy bacon, a coriander leaf and a tiny sprinkle of cayenne pepper.

Recipe courtesy of Lela London for www.unilever.co.uk

 

Beetroot and Pumpkin Soup with Godminster Soldiers

Serves 4

2 teaspoons oil
1 small onion, diced
2 sticks of celery, diced
1 clove garlic, finely diced
½ teaspoon nutmeg
½ teaspoon cinnamon
800g pumpkin or butternut squash, peeled and chopped small
800ml vegetable stock
4 beetroot (cooked beetroot dipped in vinegar), roughly chopped
4 slices bread
4 slices Godminster cheese

1. 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.

2. 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.

3. 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.

4. Toast the bread and 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.

Tip: Save some celery tops and sprinkle on top of the soup to serve.

Recipe courtesy of www.lovebeetroot.co.uk

 

Roasted Shallots and Pumpkin with a Pesto Sauce

Serves 4

16 shallots, peeled
1 small pumpkin, peeled and cut into chunky cubes
1 tablespoon olive oil
1 tub 145g ready-made fresh pesto
1 x 250g packet ready-to-eat puy lentils

1. Pre-heat the oven 200ºC/180ºC Fan/Gas Mark 6.

2. Place the prepared shallots and pumpkin into a roasting tin, drizzle over the olive oil. Cook for approx 30-40 minutes until softened and beginning to brown. Stir in the pesto.

3. Heat the lentils according to the packet directions and serve with the roasted vegetables piled on top.

Recipe courtesy of www.ukshallot.com

 

Healthy Pumpkin Pie

Serves 4

300g pumpkin flesh, cooked
6 sheets filo pastry
1 Happy Egg white
½ teaspoon allspice
½ teaspoon ginger
1 teaspoon cinnamon
2 Happy Eggs
50g English heather honey

1. The evening before, dice the pumpkin and boil in water for 10 minutes until soft. Purée it in a blender then place in a muslin cloth and hang it over a bowl to catch the juice overnight.

2. Line 4 ramekins with 6 layers of filo pastry (stagger them and let them hang over the sides). Brush each layer of pastry with egg white as you place them in the ramekins.

3. Place a handful of baking beads onto some clingfilm and wrap it to make a bag. Make 4 of these. Place the bags of baking beads onto the filo pastry cases and blind bake in a pre-heated oven at 160ºC for 10 minutes.

4. Remove from the oven and leave to cool, then take the bags of baking beads out. Re-glaze the inside of the filo basket with egg white and place back in the oven for a further 2 minutes.

5. In a bowl, mix the pumpkin flesh, allspice, ginger, cinnamon, eggs and honey.

6. Divide into 4 and spoon into the filo parcels (still in ramekins). Place in an oven at 140ºC for 30-40 minutes until the mixture is set (has a firm wobble).

Recipe courtesy of www.thehappyegg.co.uk

 

Hallowe'en Biscuits

Makes 20 biscuits

For the biscuits:
100g butter
1 cup caster sugar
2 cups plain flour
2 Happy Eggs
Zest & juice of 1 orange
1 teaspoon cinnamon
1 teaspoon mace
1 teaspoon nutmeg

For the icing:
250g icing sugar
120g butter
1-2 tablespoons milk
Food colouring

1. For the biscuits, mix the butter and sugar together until they form a creamy paste. Continue mixing and add the flour, eggs, zest & juice and spices (if it’s too dry, add a little warm water).

2. Roll the mixture into 1 inch diameter balls. Place on a greased baking tray, with at least 1 inch space around them. Press the tops gently with a fork to flatten them slightly.

3. Place in a pre-heated oven at 180°C/350°F/Gas Mark 4 for 12-14 minutes.
The biscuits are ready when they have just started to brown around the edges. Leave to cool on a baking tray.

4. For the icing, mix the butter and icing sugar together in a bowl, adding the milk as needed to make a smooth paste. Separate some to colour if desired.

5. To make the spider’s web pattern on your biscuits, first, spread uncoloured icing over the biscuit. Then, with a piping bag or an icing pen, draw concentric circles with the coloured icing. Quickly, while the icing is still wet, use a toothpick to drag a line from the centre of the circles to the outside edge, every 30° or so.

Recipe courtesy of www.thehappyegg.co.uk

 

Beetroot Pie

Serves 4

250g shortcrust pastry
325g plain cooked (vacuum packed) beetroot, drained
3 eggs
75g soft brown sugar
2 teaspoons ground mixed spice
½ teaspoon ground allspice (optional)
½ teaspoon ground ginger (optional)
250ml double cream

1. Pre-heat the oven to 200ºC/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.

2. Whilst the pastry is baking, prepare the filling by puréeing the beetroot along with the eggs in a food processor.

3. 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 purée.

4. Remove the pastry case from the oven and reduce the temperature to 180ºC/Gas Mark 4.

5. 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 fraîche.

Recipe courtesy of www.lovebeetroot.co.uk

 

 





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