Double,double toil and trouble;
Fire burn and cauldron bubble.
Fillet of a fenny snake,
In the cauldron boil and bake;
Eye of newt and toe of frog,
Wool of bat and tongue of dog,
Adder’s fork and blindworm’s sting,
Lizard’s leg and howlet’s wing.
For charm of powerful trouble,
Like a hell-broth boil and bubble.
I thought I would share with my readers some of the recipes I’m making this Halloween, I only have one savoury, the rest are sweet but let’s be honest who doesn’t like overloading themselves with sugar on halloween?
My first item is Giants Eyes aka Lemon Puffs, not a lot of cooking is required for this recipe in fact It’s so simple I don’t even like calling it a recipe.
You will need some all butter puff pastry, good quality lemon curd (I used The Carved Angel all butter lemon curd, it deserves its own blog post so watch this space) and writing icing.
I cut squares of pastry and moulded them around an upturned bun tray for cooking, 9 mins in the oven was all mine needed to puff up and create eye sockets when turned over.
Once the pastry was cooled I filled each socket with a teaspoon of lemon curd and popped them back in the oven for 3 mins so that the curd would set enough for me to pipe the icing.
Once my Lemon puffs were cool I used black and red writing icing to create eyeballs.
The next ghoulish delight is a Ghastly Ghoul-ash with a side of maggots aka Beef Goulash with rice
To make this Ghastly Ghoul-ash you will need:
2 pounds stewing beef, cut into cubes
1 medium onion, roughly chopped
3 garlic cloves, minced
Taster bottle dry red wine
1 tablespoon smoked paprika
2 tins diced tomatoes
500ml beef stock
2 tablespoons tomato paste
2 sprigs fresh oregano
2 carrots, peeled and cut into 1/4-inch rounds
Approx 12 new potatoes, peeled and cut into 1-inch chunks
punnet of small white mushrooms
Pack of shallots peeled
1 Red or green pepper diced
Sour Cream to taste if needed
- Heat 2 tablespoons of vegetable oil in a large stockpot over medium-high heat until hot. Brown half of the beef on all sides. Transfer the beef to a plate with a slotted spoon. Repeat with the remaining beef and 2 tablespoons of oil.
- Add the chopped onion and shallots to the fat in the pot; cook, stirring occasionally, until just tender. Stir in the garlic and cook for 1 minute. Add the small bottle of wine and cook, stirring up the brown bits, until most liquid has evaporated.
- Return the beef to the pot. Stir in the paprika, tomatoes, stock, tomato paste, and oregano. Season with salt and pepper. Cover; reduce heat. Gently simmer until meat is just tender, about 1 1/2 hours.
- Stir in the carrots and potatoes; continue to simmer until vegetables and meat are very tender.
- Add the mushrooms and diced pepper to the goulash pan and cook until vegetables are tender
- Season the goulash with salt and pepper, if necessary. Garnish with oregano and sour cream if required. Serve with rice please I’m sure real maggots don’t taste as nice!