Spooky Feast!

Guacamole 

Avocados x 2 – chilli optional – 1 lime juice  - coriander

Combine the avocados, chilli, lime juice and coriander..

Creepy Tortillas 

8 Tortillas – Halloween cookie cutters

Spray tortillas with cooking spray – cut out shapes – lay on a baking tray cook at 180 until slightly browned – cool on a wire tray – when cool store in an airtight container..  

Cauldron Of Green Curry.. serves 4 

Green curry paste 2 tablespoons -  1 can of coconut milk –

4 chicken breasts – 1 courgette – 1 cup of frozen peas – 1 handful of torn basil.

Heat the curry paste on a gentle heat – combine with the coconut milk, bring up to a simmer – add the chicken & courgette bring back to a simmer for 15 mins – add the peas & torn basil..

Serve with steamed rice..

White Chocolate Ghosts…..

200g bar white chocolate 

4 medium-large, ripe bananas

3 tablespoons desiccated coconut

A handful dark chocolate drops

Method

In a small bowl, gently melt the chocolate either in the microwave – in short bursts on high or over a pan of simmering water (make sure the bowl isn’t touching the water). Set aside for a moment while you get the bananas ready.

Peel the bananas, cut in half, and push a lolly stick into the middle of each piece. Spread the coconut out in a shallow bowl. Line a large baking tray with baking parchment, and make sure there is room for the tray in the freezer.

Using a pastry brush, coat a banana half in chocolate, letting excess drip away. Sprinkle with plenty of the coconut until coated, then set it on the prepared sheet. Now add two chocolate eyes and a mouth, and if you like, cut a few little eyebrows from the chocolate drops too. Freeze the lollies for at least 4 hrs, and up to a week.

Irish Halloween Traditions

The Celts celebrated Halloween as Samhain –which means the ‘Feast of the Dead’.   The celebration also marked the end of summer and the start of the winter months. 

Then in Christian Times,  the first day of November was and still is celebrated as  All Saints Day – a celebration for those saints that do not have a specific day of remembrance.  

The night before was known as ‘All Hallows Eve’ which, over time became known as Halloween!!  

A Very Quick Barmbrack

1 ½  cups of mixed fruit

12oz self raising flour

1 egg

2 teasp cinnamon 

3 tablespoons of brown sugar

3 tablespoons of milk

1 mug of cold tea

Some rings wrapped in parchment paper.

Soak fruit overnight in the mug of cold tea 

Whisk egg, milk, cinnamon, and mix in strained fruit.  Stir in the brown sugar until well combined ensuring there are no lumps.    Sieve in the flour and fold into the mixture   Grease a loaf tin and pop the mixture into it.   

Transfer to oven and cook at 180 for 40 minutes -  (Cover with tinfoil after 20 mins)  and cook until when skewer is inserted it comes out clean (which is about 40 mins)

Some fun stuff for kids…

Toffee Apples

6 dessert apples

6 lollypop sticks for holding apples

225g brown sugar

25g butter

110ml water

2 tbsp golden sugar

½  tsp vinegar

Pop the sugar and water into a saucepan together, stir over a moderate heat until sugar is dissolved (its not cloudy)  add the vinegar, golden syrup and butter.

Bring to the boil and cook without stirring until it reaches whats called (hard crack stage) 138c or hardens into a ball when dropped into a jug of cold water.  This takes about 10 mins of boiling time.

Pierce each apple with its wooden stick , once the toffee is ready dip each apple into the hot toffee, swirl it round to coat it fully.

Leave to set on a lightly oiled tray.  If you’re not going to eat immediately wrap in cellophane to keep

Also a great idea for pressies is to wrap in cellophane with ribbons.

Chocolate Dipped Apples

6 Irish eating apples

225 grams  chocolate

2 tbls of butter

Sprinkles,  or whatever decorations  you fancy..

Simply melt the chocolate & butter over a pan of simmering water

Spike the apples with lollipop sticks

Twirl them around in the hot chocolate mixture

Have the sprinkles on a plate ready to dip the choc apples into... simple but very delicious.

Wrap in cellophane with ribbon for a great pressie.....

Colcannon

Comfort food at its best – this recipe differs depending on where you come from in Ireland… 

6 medium sized potatoes 1 cup boiling milk

1 medium green cabbage Salt & Pepper

3 tablespoons butter

Cook potatoes in their jackets in cold salted water bring to the boil and after 10 mins strain off most of the water.  

Place lid on pan and allow to steam until fully cooked, this method steams the potatoes and prevents them from getting too mushy…  

Remove dark leaves from cabbage and cut into quarters, and then slice finely.  Barely cover cabbage in water add a little salt and cook until tender.  Mash potatoes, cabbage butter, salt & pepper, and boiling milk until combined nicely… just delicious..

Variations…  

• • Add some finely sliced onions boiled in milk
• • Cook 2 parsnips and combine into potato & cabbage mixture
• • Ulster Champ, 2 cups of peas & 4 tablespoons of chopped parsley
• • Top with a fried or poached egg.

To serve you just place a few good heaped tablespoons onto the centre of the plates, place a knob of butter on top and scatter with chopped parsley..   

How about cooking some fab ham to go with the Colcannon?

I’ve found the best way to cook a ham is to first steep it for a couple of hours in cold water, then change water and  bring to the boil..   

If you don’t have time to do this then bring ham to the boil in cold unsalted water..  strain once boiled and refill with cold water bring back to the boil and repeat the process before settling down to a simmer… this method rids the ham of excess salt.

Cooking times vary a little however if you allow 20 mins per pound and then check by inserting a a skewer into the centre  if it comes away easily when inserted into centre its perfectly cooked if not allow another 10 mins and try again.

Drain all the water from ham, transfer to a baking dish, leave to cool a little and then trim ham of excess fat..  

Meanwhile ...... make a Honey Mustard Glaze

6 tablespoons of brown sugar

4 tablespoons of honey

2 heaped tablespoons of wholegrain mustard

Combine the above ingredients in a bowl, coat the entire ham with the glaze and roast @ 180 for 20 minutes… cool  a little before slicing..  

Quick but tasty alternatives 

• Butcher Thick Smokey bacon rashers
• Butcher Gammon steaks

Pumpkins!!!

Would you believe there are over 700 different types of pumpkin, squash & gourds all from the same family.  Pumpkins vary from the Jack O Lantern types we see mainly in our stores and which can grow to over 50 stone

Jack O Lanterns are the big orange variety you see mainly in our stores – however there are also Big green & Orange pumpkins nick named Bat wings – White Cloud can be large or small white pumpkins – Red kuri – you may see as medium sized deep orange/red pumpkins or another version of Jack O Lantern affectionately called Goosebumps – its like a Jack o Lantern but with bumps all over and can also be carved ...   

Ireland’s had a great crop of pumpkins this year and the annual Pumpkin Festival begins in Virginia this Friday 

Last years winner at the festival produced a pumpkin weighing in more than 48/12 stone!

Some quick ideas…. 

• Salty Pumpkin Seeds - scoop out the seeds, wash, dry pop on a non stick baking tray for about 7 mins @ 180, remove sprinkle with sea salt and use as a snack or sprinkle over soups & salads....

• Roast pumpkin as a side dish – cut pumpkin in half scoop out the seeds, chop into large sized chunks, drizzle with olive oil, pop onto a baking tray with a few cloves of garlic in a preheated oven for 15 mins or until tender. Fantastic with a Sunday Roast..

• Creamy Pumpkin & Sweet Potato Mash – cut pumpkin in half, scoop out the seeds, quarter and peel. Chop into bite sized cubes. Peel sweet potato cut same sized as pumpkin, steam for 15 mins or until tender.  Mash until smooth with 2 tbls of warmed cream & salt & pepper 

• Make a delicious risotto w roast Pumpkin, fresh sage, mushroom &  parmesam

Add cubed pumpkin to a veggie curry in lieu of potatoes.

• Small varieties include the Orange Minikin, Golden Nugget & Gem Squash are delicious roasted whole or stuffed with rice, nuts & spinach..

Make roast pumpkin & fresh ginger soup

Roast pumpkin is fab with pasta try tossing some cooked penne with a 1 tbls of chopped bacon pp, 2 tbls of roast pumpkin & 2 tbls of cream w parmesan…

Pumpkin cup cakes or Pumpkin cake mixture 

1 and 3/4 cups (220 grams)  all purpose flour 

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 and 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg*

1/4 teaspoon ground cloves*

1/2 cup (100 grams) dark brown sugar

2 large eggs

1 cup (227 grams) pumpkin puree 

1/2 cup (120 ml) vegetable oil

1/3 cup (80 ml) milk

1 teaspoon vanilla extract

Preheat oven to 350F degrees. Spray two 12-count muffin pans with non-stick spray or line with cupcake liners. Set aside.

In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together until combined. Set aside.
In a medium bowl, whisk the brown sugar and eggs together until combined. Add the pumpkin, oil, milk, and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.

Spoon the batter evenly into 14 cups; fill the unused cups one-third full with water to prevent warping. Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Some fun stuff for kids…

Chocolate Dipped Apples

6 Irish eating apples

225 grams cooking chocolate

Sprinkles, buttons or whatever you fancy..

Simply melt the chocolate over a pan of simmering water, then spike the apples with wooden skewers or lollipop sticks and twirl them around the chocolate.. then dip in the sprinkles.. Just lovely..

Baked pumpkin with penne & basil butter

Serves 4

1kg pumpkin 

100g real butter

600g penne pasta

80g pinenuts

¾ cup shredded basil

4 tablespoons of Parmesan cheese

1. Cut pumpkin into big bite size pieces, place on a baking tray, drizzle with olive oil and cook @ 220 until tender… 
2. Meanwhile cook the pasta in lots of boiling ½ teasp of salted water until just al dente.   Heat butter over medium heat in a small pan until foaming add garlic, cook for 2 mins then add pinenuts, cook till golden be careful not to burn
3.  Remove from heat, add basil.  
4. Drain pasta, add the basil butter, pumpkin & 2 tablespoons of parmesan combine and serve immediately… with the extra parmesan in a little bowl  on the side...

Asiany Butternut Squash Ginger & Coconut Soup 

Serves 6

1 large butternut squash peeled and roughly chopped

3 medium sized potatoes peeled & chopped

2 garlic cloves chopped

2 inch piece fresh ginger grated

1 large onion chopped

1 litres veggie stock or about 5 cups

1 cup of coconut milk

1 tablespoon of peanut oil

pinch of nutmeg

salt & pepper to taste

Season with chopped coriander

1. Heat the peanut oil and pop in the onion & garlic cook until tender.
2. Pop in the squash, potatoes & half the grated ginger.. cook for a few mins. 
3.  Add ½ the veggie stock allowing the veggies to soak up the liquid then add the remaining stock and simmer until veggies are tender. 
4.  Blend soup and then gradually stir in coconut milk and pinch of nutmeg..  
5. Season to taste and serve with scattered coriander on top..

Served with crusty bread…..

Warm Roast Squash Spinach & Feta Salad

1 medium butternut squash

1 red onion thinly sliced

2 large handfuls of baby spinach

2 tbls of pinenuts

1 orange juiced

1 handful of feta cheese cubed

1 tsp of paprika

2 tbls of olive oil

1. 1. Slice the butternut in half scoop out the seeds, chop into cubes without the skin on.  Heat the oven to 200 pop the squash on a tray and drizzle with olive oil.  
2. 2. Pop the pinenuts onto a baking tray and cook for about 5 mins until golden.  Remove from tray pop on a plate.
3. 3. Heat a pan with the remainder of olive oil and cook the onion for about 2 mins then add the paprika and pumpkin.
4. 4. Leave to cool
5. 5. Combine the butternut mixture with the spinach, transfer to a bowl
6. 6. Scatter the pinenuts and feta gently thru the spinach.
7. 7. Lastly squeeze over the fresh orange juice