Halloween Recipes
by our Food Development Chef Geoff Baird
In honour of Halloween this year we have some spooky seasonal recipe inspiration for your restaurants, cafes or takeaways. Quick, easy to make and of course, a little spooky, make a twist on some savoury comforting autumn classics for your menus by turning gnocchi into autumnal pumpkins, get creative with a fiery monster burger...or add some sweeter Halloween spins to your menus.
Gnocchi Pumpkins
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.
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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.
Toffee Apples
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.
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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.
Mummy Hotdogs
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.
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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.
Webbed Cookies
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.
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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.
Roast Tomato & Chilli Soup
With cheesy Bat Croute and a Thyme & Creme Fraiche
A deliciously comforting dish with a spooky twist, this soup combines the rich flavours of roasted tomatoes, packed with veg and a hint of spice from fresh chilies, creating a warm, tangy base. It's paired with bat-shaped croutes for extra crunch!
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Method
- Preheat the oven to 220C/200C fan/Gas 7.
- Prepare your vegetables and place in a baking tray roast for 30-35 minutes until the tomatoes have begun to burst and the veg is soft and beginning to char.
- While the veg is roasting, prep your croute, cut into your Halloween shapes and grate the cheese directly over each one.
- Remove the thyme and garlic from the roasted veg, then tip into a large saucepan. Squeeze the garlic out of its skin by pressing a knife down on it and add to the pan. Pour in the vegetable stock, then blitz the soup until smooth using a blender.
- Get a large non-stick frying pan over a high heat. Add half the butter and let it melt. Once melted, fry two of the toasties for one minute on each side until golden, squashing them down with a fish slice as they cook for ultimate crispiness. Transfer to a plate and repeat.
Baked Camembert
With Puff pastry Bats and Pumpkins
Served with a cranberry, orange and port sauce
A side or a main, you decide...A whole Camembert cheese is wrapped in puff pastry and baked until golden and melty. It's paired with a tangy cranberry and orange sauce, offering a balance of sweet and tart flavours that compliment the rich, creamy cheese. This dish is a crowd-pleaser for your Autumn menus.
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Method
- Pre heat oven to 200°c/180°c fan/gas 6.
- Remove the packaging from the camembert and place back into the wooden tray and place onto a roasting tray. Cut a cross on top.Cut your puff-pastry into strips and layer over your camembert. Place in the oven for 20 minutes or until gooey.
- Cut the rest of your pastry into Halloween shapes and cook in the oven until golden brown.
- Place the camembert onto the middle of serving platter, twist the parma ham, place your puff pastry and cranberry, port and orange sauce around the cheese.
Mummy Lollipops
Made by coating lollipop sticks with smooth melted white & coloured chocolate, these bite-sized delights are easy-to-make and perfect for both kids and adults, adding a spooky sweet touch to any Halloween offerings.
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Method
1. Carefully separate Oreo cookies so you have one side with filling and one without.
Melt white chocolate according to package directions.
2. Dip the end of a stick into the melted chocolate. Gently press the chocolate coated stick into the center of the Oreo filling. Carefully put the cookie back together. Repeat with remaining Oreos.
3. Dip the Oreo into the melted chocolate to coat completely. Place on a wax paper lined cookie sheet.
4. While the chocolate is still soft, place two mini decorative eyes about 1/3 of the way down from the top of the Oreo.
5. Add purple food colouring to the remaining melted white chocolate and drip chocolate across the Oreo.
Monster Burger
with Mexican cheese, spicy Ballymaloe Relish, Cos lettuce and Gherkin
Fancy a bold twist on a classic burger, perfect for Halloween menus? This hearty burger features a juicy K&G McAtamney patty with spicy Mexican cheese, adding a fiery kick. The relish provides a tangy sweetness, while crisp lettuce and crunchy gherkins top off the flavour.
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Method
- Preheat the grill and cook the burgers to pack instructions. Cut 1 side of each cheese slice in a zigzag pattern using the tip of a knife, so you end up with 4 sets of 'teeth'.
- Grill the burger buns, cut-side up, for 1 min until golden.
- For each burger, spread the mayonnaise on both halves of the bun. On the bottom half, place a piece of lettuce, then the burger patty. Lay a gherkin slice over the top of the patty so it hangs over the edge to resemble a 'tongue'. Add a jagged slice of cheese, then add your relish.
- Skewer the olives oncocktail sticks and push 2 through the top bun to make the eyes.
Spicy Cheese & Charcuterie
with Ballymaloe, Grapes, Dried Apriocots, Roasted seeds & Biscuits
Make your own easy seasonal platter that brings a spooky twist to a classic spread. Featuring an assortment of spicy cheeses and cured meats wrapped around a skull for extra scares!, A balance of savoury, smoky, and fiery flavours with accompaniments like black olives, roasted peppers, and spicy dips, make this spread both visually exciting and delicious!
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Method
- Find a suitable Halloween plastic skull, make sure it is thoroughly washed and cleaned before wrapping with Prosciutto Crudo Ham. Don't worry about anatomical correctness; there is literally no way you can do this without it being terrifying!
- Your Chorizo rose is wonderfully effective, but actually simple to achieve. Clean a wine glass, and layer "petals" of chorizo, salami or pepperoni along the rim, building up layers of overlapping meat. Continue this for 4-6 layers, or until your "rose" is the right size. Then, simply tip your glass onto the correct place on your board and carefully lift it off, leaving your charcuterie creation to bloom in spooky splendour!
- Fill in big spaces with dried fruit and grapes.
- Add some olives and fill any small bowls.
- Sprinkle some seeds to add texture.
- Guard your creation with the all-important Ballymaloe relish!