Halloween, the beloved holiday of all things spooky and sweet, is just around the corner. It’s the perfect time to dust off those cobwebs, don your most creative costume, and embark on a culinary adventure that’s both eerie and delicious.
In this blog post, we’ll delve into the enchanting world of Halloween recipes that will bewitch your taste buds and enchant your guests. Whether you’re hosting an event or simply seeking to infuse a touch of magic into your family meals, these recipes are sure to impress. Let’s cook up some spooky delights!
Barry Johns Pork Sausage Halloween Mummies
Whip up these adorable Halloween Mummies using delectable pork sausages from Barry John Sausages. Crafting these charming culinary creations is not only great fun, but the end result is also frighteningly tasty!
Easy | Prep 15/20 mins | Cook 20 mins preheated 180°C oven
Ingredients
Packet of Barry John Gourmet Pork Sausages (Use their Bramley Apple flavour)
Packet of ready-made pastry
Egg for glazing (optional)
Googly eyes (non-edible – for decoration only)
Method
- Remove skins from the Bramley Apple Flavoured Sausages.
- Roll out the pastry and cut it into thin strips. Begin at the top of the sausage and start wrapping it around, leaving slight gaps, so that it looks like a bandage being wrapped. Repeat with all the 8 sausages.
- Place on a cooking tray lined with greaseproof/parchment paper. Glaze with egg wash. Cook in a preheated oven until golden brown and cooked through.
- Decorate with googly eyes and serve immediately.
Virginia Cookery School Rich Tea Brack
A traditional treat at Halloween, Barm brack would sometimes have a ring baked into it so that whoever got the slice with the ring would marry within the year! Watch the video below for Finola’s step by step ingredients and method.
Coole Swan Chai Latte Martini
This is the perfect time of year to enjoy the sweet smell of chai spices with Coole Swan cream liquer. Autumn spices like cinnamon, cloves, nutmeg, star anise and cardamom are aromatic and add a sense of warmth and cosiness. Rim your glass in ground spice and grate a small amount on top of your cocktail right before serving for a wow factor.
Ingredients:
- 50ml Coole Swan
- 50ml Patron XO Cafe
- Chilled espresso
- 15ml chai syrup
- Garnish: Ground cinnamon and star anise
Method:
- Pour Patron XO Cafe, chilled espresso and chai syrup into a shaker with ice.
- Shake well.
- Strain into a chilled cocktail glass.
- Using the back of a spoon, slowly pour the Coole Swan to create the top layer.
- Garnish with ground cinnamon and star anise.
To find your local stockist of Coole Swan just visit their website here.
Aine Handmade Chocolate Halloween Chocolate Bark
Ingredients
- Edible black pen
- 400 g(14oz) dark chocolate
- 100 g(3 ½oz) white chocolate
- Small chocolate round sprinkles
- 12gummy teeth
- Orange, green, yellow and brown sweets (we used a mixture of MnMs, Peanut MnMs, jellybeans, Reese’s pieces, smarties)
- 24mini marshmallows
Directions
Step 1
Line a large baking tin with parchment paper. Begin by making the marshmallow monster eyes, use the black pen to draw little pupils in the middle of the marshmallows, then set aside to dry.
Step 2
Melt the dark chocolate and the white chocolate separately. Pour the dark chocolate into the tin to a rough 25.5 x 28cm (10 x 11in) rectangle. Drop spoonfuls of the white chocolate onto the dark chocolate, and use the back of a teaspoon to make ghost shapes. Use the chocolate sprinkles to make eyes and a mouth on each of the ghosts.
Step 3
Place the marshmallow eyes in pairs around the chocolate, and place the gummy teeth underneath to make a monster. Sprinkle the remaining sweets around the chocolate. Leave to set before cutting into shards.
Halloween provides the perfect opportunity to get creative in the kitchen. From savory delights like pork sausage mummies from Barry John Sausages to the sweet indulgence of Aíne Handmade Chocolates, these recipes are bound to make your Halloween celebrations unforgettable. May your Halloween be filled with delectable delights!