Dine

3 Halloween recipes to make at home this spooky season…

The spookiest night of the year is almost here! It’s time to decorate the house, carve a pumpkin and sit by candlelight watching The Shining…

With many of us being at home this Halloween, Pastry Chef, Shannon, has shared with us 3 Halloween recipes to make in the kitchen that’ll be sure to get your scare on!

Pumpkin Spiced Pie (Makes 1 large pie)

Ingredients for pie crust:

1 1/3 cups (175 grams) – All-purpose flour
1/2 teaspoon (2 grams)-  Salt
1 tablespoon (15 grams) – Granulated white sugar
1/2 cup (113 grams) -Cold unsalted butter, cut into 1 inch (2.5 cm) chunks
3 to 4 tablespoons – Icy cold water

Method:
• In your food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 10 seconds). Sprinkle about 3 tablespoons of water over the flour mixture and process just until the dough holds together when pinched. (You don’t want a solid ball of dough.) If necessary, add more water.

• Turn your dough onto your work surface, gather it into a ball, and flatten into a round. Cover with plastic wrap and r refrigerate for about one hour or until firm. This will chill the butter and relax the gluten in the flour.

• After the dough has chilled sufficiently, remove from the fridge and place on a lightly floured surface. Roll the pastry into a 12-inch (30 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting and turning the pastry a quarter turn as you roll (always roll from the centre of the pastry outwards).) Loosely roll the pastry around your rolling pin and transfer to a 9-inch (23 cm) pie pan. Tuck the overhanging pastry under itself and use a fork, or your fingers, to make a decorative border. Cover with plastic wrap and place in the refrigerator to chill.

• Alternatively, you can trim the pastry to the edge of the pie pan. With the remaining pastry you can make decorative cut-outs (leaves, pumpkins, etc.). Bake in 375-degree F (190 degree C) oven until golden brown (about 10 minutes). Use to decorate the baked pumpkin pie.

Pumpkin Filling Ingredients:

3 large (150 grams) – Eggs at room temperature
1 – 15 ounce can (425 grams) – pure pumpkin puree (no spices added)
1/2 cup (120 ml/grams) – Heavy whipping cream, at room temperature
1/2 cup (100 grams) – Light brown sugar, firmly packed
1 teaspoon- Ground cinnamon
1/2 teaspoon – Ground ginger
1/8 teaspoon – Ground cloves
1/8 teaspoon – Freshly grated nutmeg
1/2 teaspoon (2 grams) – Salt

Method:

• Reduce the oven temperature to 300 degrees F (150 degrees C) and place the oven rack in the lower third of the oven. Place a baking sheet on the rack while preheating the oven.

• In a large bowl lightly whisk the eggs.

• Add the remaining ingredients and stir to combine.

• Pour the mixture into the prepared pie shell.

• Set the pie on the baking sheet and bake for about 40 – 50 minutes or until the crust has browned and the filling is set around the edges, but the centre of the pie will still look wet. (A knife inserted into the filling about 1 inch (2.5 cm) from the side of the pan will come out almost clean.)

• Place the baked pie on a wire rack to cool.

• Serve at room temperature with whipped cream.

Cinder Toffee 

Ingredients:

300 gr – White Sugar (caster or granulated)
200 gr – Golden Syrup
100 ml – Water
1 tbsp (15 ml) –  Cider or White Wine Vinegar
2 heaped tsp –  Bicarbonate of Soda

Method:

• Prepare your tin/dish by lining with lightly oiled baking parchment
• Heat the sugar, golden syrup, water and vinegar until it starts to turn amber and reaches 150C/the hard crack stage
• Add the bicarb and stir thoroughly, then pour into your lined tin. Leave to cool to room temperature
• If you want it to be cut into ordered shapes, cut with an oiled knife when it’s nearly at room temperature. Or break it into pieces when it’s cool
•Store in an air-tight container or gift to friends in small transparent bags or jars
• It is delicious covered in chocolate or with chocolate mousse

Treacle Tart (Makes 1 large tart)

Ingredients:

1 1/3 cups (175 grams) – All-purpose flour
1/2 teaspoon (2 grams) – Salt
1 tablespoon (15 grams)-  Granulated white sugar
1/2 cup (113 grams)-  Cold unsalted butter, cut into 1 inch (2.5 cm) chunks
3 to 4 tablespoons – Icy cold water

Method:

• Preheat the oven to 180ºC/Gas mark 4
• In your food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 10 seconds). Sprinkle about 3 tablespoons of water over the flour mixture and process just until the dough holds together when pinched. (You don’t want a solid ball of dough.) If necessary, add more water.
• Turn your dough onto your work surface, gather it into a ball, and flatten into a round. Cover with plastic wrap and refrigerate for about one hour or until firm. This will chill the butter and relax the gluten in the flour.
• After the dough has chilled sufficiently, remove from the fridge and place on a lightly floured surface. Roll the pastry into a 12-inch (30 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting and turning the pastry a quarter turn as you roll (always roll from the centre of the pastry outwards).) Loosely roll the pastry around your rolling pin and transfer to a 9-inch (23 cm) tart pan.
• Line the tart ring with the pastry, letting it hang over the sides. Cover with oven-proof cling film and fill the tart base with dry rice or baking beans
• Bake blind for about 20 minutes or until the case is cooked through and lightly golden. Remove the rice or baking beans and the cling film.  Mix the 1 egg and 1 table spoon milk in a small bowl. Using a pastry brush, egg wash the tart well and return to the oven for a further 3 minutes. Remove from the oven and set aside.

Treacle Filling:

60 gr -Unsalted butter
1 – Egg
1 – Egg yolk
3 tbsp (45 ml) – Double cream
450g -Golden syrup
120 gr – Brown breadcrumbs
6 gr – Salt

• Reduce the oven temperature to 160ºC/Gas mark 3
• For the filling, melt the butter in a saucepan until it starts to foam and turn brown, then take off the heat.
• Pour the butter through a sieve to remove the sediment.
• Mix the egg, egg yolk, cream and salt in a bowl
• In a saucepan heat the golden syrup gently for a few minutes until hot.
• Add the brown butter and mix well until it goes cloudy.
• Then add the cream mixture.
• Add the breadcrumbs.
• Mix well then pour the mixture into the cooked tart base
• Cook in the oven for 25 minutes then reduce the temperature to 140ºC/Gas mark 1 and cook for a further 20 minutes.
• Remove from the oven and leave to cool, so the top is chewy and the middle is be soft and moist with the pastry nice and crunchy