Posted in: Recipes
Frightfully Good Halloween Party FoodThe pumpkins are carved, the fancy dress outfits have been chosen and the party playlist has been lined up with all those terrifying tunes- that’s right, it’s Halloween! Whether you’re throwing a big bash for the little monsters in your life or a spooky soiree for the grown up’s, we’ve got a few scarily good food ideas to give you some inspiration for your Halloween celebrations that are sure to give you more treats than tricks!
Terrifying Tortilla Dippers with Spooky Salsa and Ghoulish GuacamoleThe perfect party snack, these shaped tortilla dippers are monstrously moreish. To make it one for the grown-ups, turn up the heat a little with a touch more chili for the ideal nibble to enjoy with that Halloween punch! Makes: 20 Ingredients For the Tortillas: 4 large tortilla wraps Butter (to lightly coat) For the Salsa 250g/9oz fresh tomatoes 1 small onion 3 mild chillies Bunch coriander Salt, to taste Lime juice, to taste 1 tbsp water For the Guacamole 2 avocados (peeled, stones removed and chopped) 1 small red onion (finely chopped) 1 clove garlic (crushed) 1 ripe tomato (chopped) 1 lime (juice of) Salt and black pepper to taste Method
- First, preheat the oven to 180°
- Then, take the tortilla wraps and using Halloween themed cookie cutters (bats, ghosts and pumpkins work well) cut out 5 shapes from each.
- Lightly coat each shape with a small amount of butter and place onto a baking tray. Bake in the oven for 2 minutes or until golden and crisp.
- To make the salsa, add all ingredients into a blender like the Tower Xtreme Pro, and pulse until you reach a consistency you’re happy with. Less pulsing will result in a chunkier salsa!
- For the guacamole, add all ingredients to a bowl and mash together using a fork.
- Add the guacamole to a large platter, spoon the salsa on top and scatter with the tortilla dippers!
Dipped Banana Ghost PopsA great way to fool the kids into eating one of their 5-a-day, these iced, chocolate covered lollypop treats are so good, they won’t even realise they’re eating fruit!
- Begin by cutting your bananas in half crossways and push lolly sticks into the base of each banana.
- Place onto a baking tray lined with baking paper and place into the freezer for 1 hour.
- Melt the white chocolate and sunflower oil in a bowl over a pan of simmering water.
- Remove the bananas from the freezer and coat each one in the chocolate. Place two chocolate chips on each, to form eyes. Return to the freezer for 30 minutes to set.
- When the chocolate has set, use the writing icing to create mouths. Allow to set and display in a glass.
Stuffed Mini PumpkinsA great way to add a touch of Halloween fun to grown up dinner parties, these spicy stuffed pumpkins are the perfect way to warm up after a night spent trick or treating with the little ones! Plus, to make it more child friendly, swap the pumpkins for white rolls and pile on the chilli, cheese and sour cream for Stateside Sloppy Joes! Serves 4 Ingredients 4 mini pumpkins (cored with the lids reserved) 400 g lean minced beef 4 tbsp olive oil 1 medium onion (chopped) 2 garlic cloves (finely chopped) 150 g kidney beans 300 g tinned chopped tomatoes 1 tsp tomato puree 1 tsp salt 1 tbsp chilli powder 1 tsp dried basil leaves 1/2 tsp ground cumin 180 ml water Method
- Heat a tablespoon of oil in a pressure cooker like the Tower 4 Litre Aluminium Pressure Cooker for 2 minutes. Add the minced beef and fry until browned.
- Add the remaining olive oil, and then add the garlic and onions and fry until lightly browned.
- Add the tomatoes, kidney beans, tomato puree, spices, salt and water and stir to combine.
- Fasten and lock the pressure cooker lid and bring to high heat. Once full pressure is reached, reduce the heat and cook for 18 minutes.
- Remove the cooker from heat and allow the pressure level to fall before carefully removing the lid (always ensure that you keep your hands away from the pressure release valve)
- Preheat the oven to 180°c and while that heats up,spoon the chilli into the cored mini pumpkins, sprinkle with cheese and place onto a baking tray.
- Bake for 15-20 minutes or until the cheese has melted.
- Remove from the oven, top with the pumpkin lid and serve.
Witches BrewPerk up the party with this potent punch. Make it a mocktail by swapping the alcohol for soda and sprinkling in some sherbet for a witch-like fizz that’s as delicious as it is spook Serves 12 Ingredients 120ml white rum 35ml orange liqueur 160ml pineapple juice 12 tbsp strawberry or raspberry puree Method
- Into a blender like the Tower Ultra Xtreme Pro, add the rum, orange liqueur, pineapple juice and a good handful of ice.
- Pulse to combine, then pour into a punch bowl to serve. Drizzle in the puree and serve in cocktail glasses.