Halloween Recipes

We’ve teamed up with some of our favourite food and drink venues at Paradise to provide some tasty Halloween inspired recipes to help you stay warm as the nights roll in.

Starter/Nibbles

Rosa’s Thai Pumpkin Cracker

Take away and try a cooked pumpkin cracker bag from Rosa’s Thai. Similar to prawn crackers, these are light and crispy crackers with a slight umami taste. A perfect nibble before a main meal.

Drink

Masala Chai by Dishoom

Try a warming Masala Chai as you go trick or treating! There are many varieties of chai, but this one is a sweet and spicy option you would find on the street stalls in Bombay. Or you can pop into Dishoom at Paradise and buy a can for yourself! It’s available online at https://store.dishoom.com/dishoom-house-chai/.

Let us know what you think?

Ingredients

• 2 tbsp Assam or Darjeeling tea
• 12 slices fresh ginger
• 1½ tsp black peppercorns
• 12 cardamom pods
• 2 cinnamon sticks
• 5 cloves
• 50g sugar
• 500ml whole milk

Method

1. Put 2 tbsp Assam or Darjeeling tea, 12 slices of ginger, 1½ tsp black peppercorns, 12 cardamom pods, 2 cinnamon sticks and 5 cloves into a saucepan. Pour on 1 litre boiling and bring to the boil. Lower the heat and simmer until fragrant – about 10 minutes.
2. Add 50g sugar and 500ml whole milk, turn up the heat and bring to the boil.
3. Cook for 10 minutes, stirring, then taste – boil a little more for a stronger flavour.
4. Strain, discard the solids, then serve.

Soup

Souper Spooky Paradise Pumpkin Soup

Ingredients

• 3 tbsp olive oil
• 1 onion, chopped
• 1cm piece root ginger, grated
• 1 garlic clove, finely chopped
• 500g pumpkin (or butternut squash), flesh only – remove the seeds, cubed
• 1 baking potato, sliced
• 1 level tsp ground cumin
• ½  -1 tsp of chilli flakes or powder ( for your own taste)
• 1 level tsp paprika
• 500-600ml vegetable stock
• 100ml double cream

Method

1. Heat the oven to 180oc / 160oc fan, gas 4.
2. Cut the pumpkin in half and remove the seeds with a spoon.  Cut in to chunks, keeping the skin on.
3. Place in a bowl and add the pre mixed cumin, paprika and chilli powder with 2 tbsp of oil and seasoning. Coating all the pumpkin.
4. Transfer to a baking tray and spread out evenly, roasting for 40-45 minutes.  Turning half way through cooking. The pumpkin should turn very soft.  Leave to cool on the tray for a few minutes.
5. Heat the remaining oil in a pan and cook the onion until soft with a pinch of salt. Add the ginger and garlic and cook for 1 minute. Add the stock and bring to a gentle simmer.
6. Add the pumpkin and potato and heat until simmering. Cover and simmer for 20 minutes.
7. Cool for 20 minutes, then purée the soup in a blender
8. Stir in two-thirds of the cream and extra stock if needed. Reheat and pour into bowls. Season and serve with a drizzle of cream and toasted pumpkin seeds if you like ( toast in a dry pan).

Main Course

Pumpkin arancini by Vinoteca

Head Chef Agoston, decided to take a classic Vinoteca dish and give it a Halloween twist! We are sure you will agree that it’s a delicious recipe!

Served with pumpkin puree, crispy sage & parmesan.

Ingredients

• Risotto Rice
• Garlic
• Shallots
• Thyme
• White Wine
• Vegetable stock
• Pumpkin
• Sage
• Parmesan

Method

1. Break down the pumpkin, cut into half cm cubes, season it with salt and pepper then roast it at 160 Celsius for 5-8 min or till soft.
2. To make the arancini, soften the onion with the garlic and thyme. Add the risotto rice, cook till the rice whitens then add the cooking wine.
3. Cook off the wine then add the veg stock bit by bit till the risotto is soft. Pour in a tray and leave to cool down.
4. When it is cold mix, the risotto with the pumpkin cubes and make the balls.
5. Paneer it (Flour egg breadcrumbs)
6. To make the pumpkin puree, the leftover pumpkin should be cut into the same small pieces. Season it with salt and pepper, roast it on 160 celsius till soft.
7. Add some veg stock or water season it and blend it till smooth.
8. For the parmesan crisp grate, the parmesan with a fine grater and bake it in a tray in the oven with another tray on the top. Bake it on 180celsius till golden brown
9. When it is ready, take out and leave to cool down.
10. For the crispy sage, pick the sage and fry it till crispy.

Plate it

Pumpkin puree on the bottom, then the arancini balls followed by crispy sage and parmesan crisps.

And enjoy!

Dessert

Albert’s Schloss – Halloween Dessert Treat!

Created By Albert’s Schloss on site bakery team, this pumpkin is sure to impress on your Halloween party table!

Chocolate Mousse

• Whole milk 70 g
• Caster sugar 25 g
• Pasteurized egg yolk 35 g
• Dark chocolate (60-70%) 225 g
• Whipping cream 150 g
• Maldon sea salt 1g

1. Whisk the egg yolk and the sugar together in a small mixing bowl.
2. Bring the milk to a boil and add a little bit of the hot milk to the egg yolk and sugar mix and stir well. Add the remainder of the milk and whisk to combine. Return to the pan and cook on a gentle heat, whilst stirring.
3. Melt the chocolate slightly and pour the hot anglaise over the chocolate. Add the salt and blitz with a hand blender.
4. Whisk the cream to soft ribbon stage so it is slightly thickened but still loose.
5. Fold the cream in three stages. Transfer to a piping bag.
6. Pipe into pumpkin shaped silicon moulds, tap the moulds to remove any air bubbles.

Chocolate Glaze

• White chocolate 200g
• Cocoa butter 50g
• *Orange food colouring

1. Place white chocolate and cocoa butter into a bowl and melt over a bain-marie until 40C. Mix well before use.

*To obtain orange chocolate glaze add orange food colouring until colour desired.

Pumpkin chocolate decoration

• Dark Chocolate (70%) 50g

1. Melt chocolate and place into a paper piping bag.

Assembly

1. Demould the chocolate mousses from the pumpkin moulds. Place a cocktail stick into the mousses where the stem of the pumpkins would be. Dip into the chocolate glaze so the mousses are completely covered with the glaze, allow any excess to run off and then once the glaze starts to set, place onto a tray lined with baking paper.
2. Remove the cocktail sticks and then using the melted dark chocolate, decorate pumpkins as desired. And enjoy!