Spookalicious: Strawberry ghosts
Oooo the nights are drawing in and shadows are getting longer. All Hallow’s Eve is creeping closer so here are two recipes to really make the most of the season…
Halloween Strawberry Ghosts
Serves: makes 10
Preparation time: 20 minutes plus chilling time
You’ll need:
- 200g White Chocolate
- 10 Strawberries
- Small tube of black icing
What to do:
Start by carefully melting the chocolate in a heatproof bowl over a pan of barely simmering water. Make sure the base of the bowl does not touch the water. Break the chocolate into small pieces and allow to melt slowly.
Once the chocolate has melted, remove from the heat and cool for 5 minutes. Use a teaspoon to spoon a dollop of chocolate onto your serving plate, trailing a drizzle off to one side to make a ghost/tadpole shape.
Hold the leafy top of a strawberry and dip it into the chocolate, right up to its leaves. Set it down into the chocolate on the plate with the pointy end towards the trailing drizzle. Repeat with all of the strawberries and chocolate then leave to set.
Once the chocolate has set, pipe small dots onto the strawberries to make ghostly eyes and noses. Keep refrigerated until you’re ready to serve.
Recipe created by www.berryworld.com
Woooo-arming wonder: Roast Shallots with Pennoni Regati, Chargrilled Pumpkin and Pumpkin Seeds
Roast Shallots with Pennoni Regati, Chargrilled Pumpkin and Pumpkin Seeds
Serves 4
Preparation time: 25 minutes
Cooking time: 20 minutes
You’ll need:
- 1 small pumpkin or butternut squash
- Olive oil
- 20 small round shallots
- 300g pennoni regati or penne pasta
- 50g pumpkin seeds
- 1 chilli
- 6 tablespoons water
- Knob of butter
- 1 sprig of rosemary, chopped
- Parmesan cheese
- Rocket, for dressing
What to do:
Peel and cut the squash into 1 inch cubes or similar sized pieces. Season the squash with salt and pepper. Drizzle over a little olive oil then sauté for 5 minutes in a non-stick hot pan until coloured on the outside.
Peel the shallots and add to the squash in the non-stick pan. When they are both cooked remove from the pan and set aside on a plate lined with kitchen paper.
Cook the pasta in a large pan of boiling salted water. When cooked drain.
Toast the pumpkin seeds in the oven at 180°c for 5 minutes.
Add a quarter of the cooked squash with the chilli and the water to the same pan as the shallots were in and cook a little bit more until it almost starts to break down. Add a knob of butter as this will form the sauce. Add the chopped rosemary, mix and then add the cooked squash and the shallots. Then mix in the hot cooked pasta. Check the seasoning and serve in hot bowls. Grate or shave over the parmesan. Finish with fresh rocket leaves and a little olive oil.
Recipe devised by chef Paul Collins / www.UKshallot.com
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