Creating the Perfect Halloween Banquet
Halloween is just around the corner and you know what that means, right? We’re all raiding our closets to find the perfect costume, scrambling around our local supermarkets searching for the perfect pumpkin and scanning our kitchen cupboards for tasty trick or treats.
But wait, all of this and you still have no clue how you’re going to spend your night? You’re not alone! We’re all contemplating which party we want to attend or whether we should just spend the night in watching a scary movie.
Thankfully, the team at URBAN eat have come up with the best idea of all… Host a Halloween Banquet! Invite all your friends over, get your fancy dress on and watch them maunder over the food you’ve prepared.
You can’t go wrong with a simple but delicious soup. This recipe is super easy to follow and your friends will be dying for the recipe afterwards.
- 1 large white onion, diced
- 3 garlic cloves, peeled and smashed
- 1 apple, cored, peeled and diced
- 1⁄2 cauliflower, cut into florets (about 2 cups)
- 2 medium butternut squash, peeled, seeded and cubed
- 6 cups vegetable stock
- 2 teaspoons garam masala
- 1⁄2 teaspoon dried chili pepper flakes
- salt and pepper
- 1⁄2 cup low-fat sour cream
- In a large saucepan, sauté the onion and garlic until they turn a gorgeous golden brown.
- Add cauliflower, apples and squash and stir together.
- Add the stock, herbs and spices and then then bring to a boil and simmer for 30 minutes or until vegetables are soft.
- Either a blender or food processor to puree the soup until creamy.
- Season with salt and pepper.
- Use the sour cream to create spooky spider swirls.
Everybody loves comfort food and this twist on a classic petrifying pie is absolutely boo-tiful.
- 500g lamb mince
- 1 cup veg Stock
- 1 large diced red onion
- 1 can chopped tomatoes
- 1 diced carrot
- 5 kg Maris Piper Potatoes
- A splash of milk or a knob of butter
- 1 egg
- Sprinkle of parmesan
- 8tsp butter
- 1-2 cups of frozen peas and sweetcorn (set 12 aside for later)
- Peel your potatoes, cut into chunks and place in salted water. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes.)
- Whilst your potatoes are cooking sauté your vegetables in 4 tablespoons of butter. Add your onions & carrots and cook until they are soft and start to turn golden.
- Add the minced lamb breaking it up gently with the back of a wooden spoon. Cook until brown and add in salt, pepper, chopped tomatoes and a splash of Worcestershire sauce.
- Add your vegetable stock and leave to simmer.
- Mash your potatoes with a splash of milk (or butter if you prefer) and add in some parmesan and a beaten egg.
- Spoon onto the hot beef mixture in upright mounds to resemble ghosts. Place 2 reserved peas on each mound to resemble eyes.
- Bake for 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.
Everyone knows dessert is the best part of any dinner party, so it’s only right you serve up something extra special. These biscuits allow you to get hands on and they’re finger-licking good.
- 1 cup unsalted butter, softened
- 1 cup icing sugar (sift through a sieve after measuring to remove lumps)
- 1 large egg
- 1 teaspoon almond extract
- 1 teaspoon vanilla
- 2 1⁄4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3⁄4 cup whole blanched almonds (you need about 60)
- Raspberry jam (as much or as little as you like)
- In a mixing bowl, beat butter sugar, egg and the vanilla extract together.
- In a separate mixing bowl, combine flour, baking powder and salt.
- Beat dry ingredients into butter mixture, then cover bowl and refrigerate for 30 minutes.
- Preheat oven to 325 degrees
- Remove only 1/4 of the dough from refrigerator (leave rest refrigerated to stay cold); measure out heaping teaspoonfuls and shape into fingers.
- Press an almond firmly into the end of each “finger” to make the fingernail.
- Below the almond and at the opposite end of the finger, press in dough to create knuckle halfway down
- Place on baking paper and bake in preheated oven until a pale golden colour–about 20 to 25 minutes.
- After first sheet goes into the oven, remove more dough from the fridge to make more fingers.
- When cookies are done, remove from oven and let cool for three minutes.
- Carefully lift up almond from each finger and decorate as you like with raspberry jam. Add some on the ends to make really terrifying!
- 1 Punnet of blueberries
- 1 can of lychees (drained)
- Blueberry juice
- 4 freshly squeezed limes
- 2 cups of sparkling water, tonic or lemonade depending on your preference.
- Place a blueberry in the middle of each lychee. Place in the freezer for approximately an hour.
- Stir together the rest of your ingredients and serve in a tall glass over ice.
- Gently place in your eyeballs
If you have any spooky recipes of your own, make sure you share them with us @urbaneat