There’s no tricks here!
With 10 days to Halloween, we’re only providing you with the treats this spooky season.
Why not add a Halloween spin to your usual menu with some of our devilishly delicious recipes? Or serve up some autumnal comforting dishes using our recipes below!
Mummified sausage rolls
These scary looking sausage rolls are a great appetizer for restaurants, or can be offered to your takeaway diners as a seasonal extra to their order.
What you need:
Puff pastry sheets
1 egg
Black olives, chopped
What to do:
Pre-heat the oven to 200°C
Over a floured surface, lightly roll out the puff pastry sheets to 0.5cm thick
Cut the pastry sheets vertically into long thin strips, around 0.5cm wide (you will need about 2 strips per sausage)
Wrap the pastry strips around each sausage to create a mummy effect
Beat an egg and brush over each wrapped sausage, then place on a lined baking tray
Bake your sausage rolls in the oven for around 18-20 minutes, until the pastry is puffed and golden, and the sausages are cooked through
Once removed from the oven and slightly cooled, use small blobs of cream cheese to create eyes, and top with a tiny piece of chopped black olive
Halloween themed pizzas
Spooky pizza’s are the perfect way to add a Halloween spin to your menu, without compromising on what customers want.
You will need:
Thin crust pizza dough pucks
Seasoned pizza sauce
Selection of toppings:
Monterey jack slices
Ham slices
Pitted black olives
Pitted green olives
Streaky bacon
Sliced salami
What to do:
On a floured surface, stretch the dough pucks out to your desired size (ideally 10-12″)
Spread the sauce over the pizza base, and sprinkle over the mozzarella cheese
You then have free reign to create whatever spooky designs you would like using your toppings
TOP TIPS: Use monterey jack slices to cut out some ghosts, or create a spider out of black olives. Use green olives for eyes and some red pepper for teeth. Play around with your toppings and create Halloween pizza’s that will give your diners a fright!
Monster burgers
Why give your diners a plain boring burger, when you can give them a monster burger? All you need are olives for eyes, and a gherkin for the tongue to create this terrifying transformation!
What you need:
Gourmet style 8oz burgers
Seeded burger buns
Mild cheddar slices
Romaine lettuce leaves
Gherkin sandwich slices
Pitted green olives
How to create monster burgers:
Using a chargrill or griddle pan, cook the burgers from frozen, turning occasionally until cooked through
While the burgers are cooking, take your cheese slices and cut a zig-zag pattern using a knife along one edge of the cheese slice to create teeth
Cut your burger buns in half and lightly grill them until toasted and golden
Once toasted, spread mayonnaise on both halves of the burger bun
On the bottom bun, place a lettuce leaf and then the burger patty
Place a gherkin slice over the top of the patty, but make sure it hangs over the edge to resemble a tongue
Add your cheesy teeth, with the zig-zag side laying ontop of the gherkin tongue
Carefully squeeze some ketchup over the cheese and place the top bun on the burger, ensuring you can see the contents of the ‘mouth’
Stick two green olives on a toothpick each, and place them in the top of the bun to create eyes
Serve your freaky feast to your waiting diners
Butternut squash mac & cheese
Pimp up your mac & cheese with autumnal butternut squash – comfort food at its finest. Bake in individual portions or large batches for a dish your diners will savour.
This recipe serves 4, but you can easily double the measurements to make larger quantities.
You will need:
1 large butternut squash, peeled and cut into chunks
2 tsp olive oil
300g macaroni (or any other pasta of your choice)
50g salted butter
50g plain flour
1 tsp English mustard powder
500ml whole milk
200g mature cheddar cheese
Handful of breadcrumbs
How to make it:
Pre-heat the oven to 200°C
In a bowl, toss your butternut squash chunks in the olive oil and season with salt and pepper
Roast on a baking tray for 15-20 minutes until tender
While that is in the oven, cook your pasta following the instructions on the packet, and drain once cooked
Melt the butter in a large saucepan, and stir in the flour and mustard powder to make a paste
Gradually whisk in the milk, and simmer to thicken to a smooth sauce – make sure you are constantly stirring!
Remove the sauce from the heat, and mash in a third of the roasted squash along with the cheddar cheese
Season, then stir in your drained pasta along with the remaining squash
Transfer the contents of the saucepan to an ovenproof dish, and scatter the breadcrumbs and some more grated cheese over the top for a nice crunchy texture
Bake for 15 minutes until golden and bubbling
Sweet potato curry
This fragrant and rich curry with chickpeas and sweet potato cooks as quickly as it will be devoured by your diners. The perfect dish to serve to your diners on a chilly Halloween evening.
This recipe serves 4, but you can easily double the measurements to make larger quantities.
What you need:
2 tbsp vegetable oil
1 large or 2 small onions, finely chopped
2 cloves garlic, minced
2 tsp ginger, minced
2 tbsp mild curry powder
1 tbsp ground coriander
½ tbsp ground cumin
1 tsp paprika
½ tsp ground cinnamon
½ tsp salt
½ tsp black pepper
2 medium sweet potatoes, peeled and chopped into chunks
400g chickpeas, drained
400g chopped tomatoes
2 tbsp tomato paste
400ml full fat coconut milk
60g fresh spinach
What to do:
Heat the vegetable oil in a large frying pan over a medium-high heat
Add in the onion and cook for 5 minutes until soft, stirring often
Add in the garlic, ginger, curry powder, ground coriander, ground cumin, paprika, cinnamon, salt and pepper – stir and cook for a further minute
Add in the sweet potato, chickpeas, chopped tomatoes, tomato paste and coconut milk
Bring this all to a gentle bubble, and then simmer gently, stirring occasionally for 20 minutes, until the sweet potato has softened
Meanwhile in another saucepan, cook your rice
If the sweet potato is still hard, leave to cook for a further 5-10 minutes
If the sauce starts to look thick, add a splash of water or vegetable stock
Once the curry is cooked, stir in the spinach leaves and turn off the heat
Serve with your cooked rice and top with fresh coriander
Roasted butternut squash soup
There’s no nicer way to warm up on a cold Halloween evening than with a butternut squash soup. Our recipe features fresh red chillies for that warming kick.
Ingredients:
1 butternut squash, peeled and de-seeded
2 tbsp olive oil
1 tbsp butter
2 onions, diced
1 garlic clove, thinly sliced
2 mild red chillies, de-seeded and finely chopped
850ml hot vegetable stock
4 tbsp creme fraiche
What to do:
Pre-heat the oven to 200°C
Chop up the butternut squash into large cubes and place in a large roasting tin with 1 tbsp of the olive oil
Roast for 30 minutes until golden and soft, and turn over half way through
Whilst the squash is cooking, in a large saucepan melt the butter along with the remaining tablespoon of olive oil
Add in the onions, garlic and ¾ of the chillies
Cover the saucepan and cook on a low heat for 15-20 minutes, until the onions are completely soft
Remove the squash from the oven once cooked, and add into the saucepan along with the vegetable stock and crème fraiche
Using a hand blender, whizz the contents of the saucepan together until smooth
Return to the heat gently to warm through, and season to taste
Serve in a bowl with swirls of crème fraiche
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