Halloween and autumn recipes by our Food Development Chef Geoff Baird.
No tricks...just treats here! In honour of Halloween this year we have some spooky season recipe inspiration for your restaurant, cafe or takeaway. Quick, easy to make and of course, a little spooky, make a twist on some savoury comforting Autumn classics by turning gnocchi into pumpkins...or add some sweeter Halloween spins to your menus.
Please check product specifications on our range for allergen information
Turning some gnocchi into a pumpkin is perfect as finger food, a starter or an accompaniment to a main meal for a quirky memorable twist without compromising on a classic taste. Great for using up leftovers in the kitchen.
INGREDIENTS
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3 x Green Grocer Sweet Potato 6 x Ballymagarvey Key Tray 80g, Country Range Plain Flour 4 x Uncooked Smoked Streaky Bacon |
100g, Dale Farm Butter Good handful of baby Leaf Spinach 2 Tbsp, Country Range Pistachio Nuts 2 Sprigs of Thyme |
METHOD
To make the gnocchi, preheat the oven to 200C/180C Fan/Gas 6. Place the sweet potato on a baking tray and roast for 45 minutes, or until very soft. Remove from the oven and leave to cool slightly. Peel off the skin and mash thoroughly. Pass the mash through a fine sieve or potato ricer. Leave to cool.
Mix the sweet potato with the egg yolks and as much flour as necessary to create a smooth dough. Season with salt and pepper and roll into round balls. Using a piece of string make lines in the gnocchi balls to look like a pumpkin.
Cook the gnocchi in a large saucepan of salted, boiling water until they start to float on the surface of the water (2-3 mins). Remove with a slotted spoon and then transfer to a plate to drain.
Cook the bacon in the oven until crispy.
To make the sauce place the butter into a small saucepan on medium heat and melt then bring gently to a simmer until the butter starts to foam and turn a light brown colour. Remove from the heat and add the chopped pistachio nuts and chopped bacon.
When the gnocchi is cooked take a small sprig of the thyme and place on top of the gnocchi to look like a mini pumpkin.
Wilt the spinach in a saucepan with a knob of butter and season with salt and pepper.
Note: You can add a drop of orange food colouring to the potato mix after adding the eggs and flour to give a brighter orange colour.
Sweeten up some fresh produce with a touch of toffee for an instant Halloween classic. Keep it simple or add whatever toppings take your fancy...perfect for an easy pick-up option at till point or addition to a takeaway order.
INGREDIENTS
8 x Greengrocer Royal Gala Tray
400g, Tate & Lyle Caster Sugar
5ml, Country Range Distilled White Vinegar
80ml, Tate & Lyle Golden Syrup
METHOD
Place the apples in a large bowl, then cover with boiling water. This will remove the waxy coating and help the caramel to stick. Dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.
Place your apples on a sheet of baking parchment close to your stovetop. Pour the sugar into a pan along with 100ml water and set over a medium heat. Cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup.
Set a sugar thermometer in the pan and boil to 150C or 'hard crack' stage. Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden.
Scare your tastebuds with some mummified sausage pastries that are sure to stand out. Great as an appetiser or fun menu addition, they can be accompanied with a savoury relish or sauce dependent on your preference.
INGREDIENTS
6 x Hot Dog Gourmet
Ballymaloe Cranberry and Spice
1 x Golden Bake Puff Pastry Sheet
2 x BallyGarvey Key Tray Eggs
METHOD
Pre-heat oven to 180
Defrost the sausages and puff pastry
Cut the puff pastry into 1cm strips
Wrap each sausage with 2 strips of puff pastry, place around to look like 'mummys'.
Place on oven tray and bake until golden brown.
Allow to cool slightly and add the eyes.
Serve with ballymaloe cranberry and spice sauce. Or, why not mix the cranberry and mayo for a different sauce to dip into? Get creative.
Taking your time back in the kitchen, elevate pre-made cookies into a frightful version. Bake in individual portions or large batches for an easy dessert your diners will love. Serve with fresh cream or ice-cream.
INGREDIENTS
12 x CDF Belgian Triple Chocolate Cookies
454g, Newforge White Marshmallows
METHOD
Place the mallows into a non stick pan on low heat.
When the mallows have melted take off the heat and allow to cool as this will make it easier to make the web effect.
Place the cookies on top of a glass or mug so it's raised off the bench.
Put on a pair of gloves and dip your fingertips into the mallow mix and bring your hands together then slowly pull apart and stretch over the cookie.
Repeat this until all cookies are covered.