Halloween recipes, a delightful blend of culinary creativity and spooky fun, are the perfect way to embrace the spirit of this hauntingly enjoyable holiday. With a focus on ghoulishly themed treats, these recipes cater to both the young and the young at heart. From caramel-drenched candied apples to eerie eyeball punch, the possibilities are endless. Whether you’re hosting a costume party or preparing a special meal for family and friends, Halloween recipes offer a bewitching array of flavors and presentations, ensuring a memorable and delicious celebration. So, prepare to stir up some kitchen magic and let your taste buds experience the enchantment of Halloween with these 3 recipes from Chef Gaurav Paul, Executive Chef Hilton Bangalore Embassy Golflinks:
Pumpkin Pie
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Ingredients:
750 grams pumpkin, peeled, deseeded, and cut into chunks
350 grams caster sugar
1 teaspoon icing sugar
½ teaspoon salt
½ teaspoon nutmeg powder
1 teaspoon cinnamon powder
2 eggs
1 pie crust
Method:
- Take the pumpkin pieces and put them in a sizable pot. Fill the pot with water until the pumpkin is submerged, then set it to boil. Once boiling, reduce the heat, cover, and let it simmer for around 15 minutes or until the pumpkin softens. After that, drain and let the pumpkin cool
- Set your oven to warm up to 180°C (350°F)
- In a bowl, blend together the mashed pumpkin, eggs, cinnamon, fine sugar, nutmeg, and a pinch of salt until you get a consistent texture
- Transfer this blended mixture into a pie shell and put it into the oven, allowing it to bake for 15 minutes
- After the initial 15 minutes, lower the oven’s temperature to 150°C (300°F) and let it bake for another half an hour
- When the pie’s crust turns a lovely golden hue, take it out of the oven and set it aside to cool
- For a final touch, dust a bit of powdered sugar on its surface
- Slice, serve, and savour your homemade pumpkin pie masterpiece!
Rosemary Roast Leg of Lamb
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Ingredients:
2 kg leg of lamb
100 grams rosemary
50 grams garlic cloves
200 grams pineapple
100 ml olive oil
200 grams large onion
200 grams carrot
100 grams leeks
50 grams celery
50 grams black pepper
50 grams salt
Method:
- Preheat the oven up to 150°C (300°F).
- Use a keen blade to create 5 cm deep cuts in the lamb. Liberally sprinkle salt and pepper on the lamb, and drizzle pineapple juice over it to enhance its tenderness.
- Take a broad vessel and immerse the lamb leg in a mixture of diced rosemary, garlic slivers, leeks, and celery, along with salt and pepper. Coat the lamb with olive oil and allow it to soak in this marinade inside the refrigerator for a minimum of 30 minutes.
- Position the soaked lamb on a bed of onion and carrot slices in a roasting tray. Bake in your already warmed oven for about 45 minutes.
- After baking, extract the lamb, encase it in aluminum foil, and give it a 15-minute relaxation period before slicing.
- Combine the aromatic lamb drippings and onion remnants from the tray to whip up a savoury sauce to accompany the lamb.
- Present your roasted lamb leg drizzled with the sauce, sided by any desired accompaniments. Relish your succulent roast!
Spooky Deviled Egg
Preparation time: 20 Minutes
Cooking Time (Including refrigerating): 2 Hours
Ingredients
12 hard- boiled eggs, unpeeled
6 drops of blue food colour
6 Tsp Duke’s Mayonnaise
3 drops of green food colour
2 tsp of yellow mustard
2 tsp white vinegar
Salt to taste
Black sesame seeds (optional)
Method
- In a sizable bowl, combine water with blue dye
- Using a spoon, lightly tap the hard-cooked eggs to crack their shells but ensure the shell remains on
- Submerge the eggs with cracked surfaces into the dyed water and chill in the fridge for a minimum of 2 hours
- After refrigeration, gently strip the shells off the eggs and slice each egg vertically in half
- Extract the yolk from the halves and place them in a separate container
- Retain the whites for later
- Thoroughly blend the extracted yolks with mayo, mustard, vinegar, and a hint of green colouring. Once blended, fill the egg white halves with this yolk blend
- Sprinkle atop with black sesame for garnish
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