Halloween isn’t just for trick-or-treating kids anymore – adults like to celebrate too. And they take it very seriously.
If you’re looking to throw a deliciously bewitching party this October 31st, you’ll want these recipes from Kamado Joe’s Ben Forte and Trewithen Dairy on the menu.
Squid burger with spicy bacon
Serving a guaranteed progenitor for Halloween parties, this crazy burger looks like a monster from the depths. Ben Forte, barbecue master at Kamado Joe, shares his twist on a surf and turf burger.
4-6 strips of pork belly
Two whole squid
1 tablespoon of miso
2 tablespoons of gochujang paste
6 cloves of garlic, grated
1 tablespoon of honey
4 tablespoons of soy sauce
Korean spiced rub, such as Angus and Oink
500 ml of medium sweet cider
1 tablespoon of Chinese five spices
2 teaspoons of salt
Runny honey, a good drizzle
12 or so spring onions
2 tablespoons of sunflower oil (any neutral oil will do)
1 tablespoon of mayonnaise
Pan brioche – (optional cuttlefish ink brioche buns)
1. Mix 1 tablespoon of Korean rubbed gochujang, miso, garlic, soy and honey on the pork belly strips and set aside in the refrigerator for 24 hours.
2. At least one hour before cooking, remove the pork from the refrigerator to reach temperature.
3. Prepare the barbecue at 120-130 ° C. Cover the bottom of a saucepan with the spring onions, then lay the pork belly on top and cover with the cider until the pork is just covered. Top up with some water if necessary.
4. Cover the dish and simmer for about 5-7 hours or until the fat becomes translucent. Set aside.
5. Add the soapstone or cast iron griddle to the barbecue and start bringing the barbecue to a blanching temperature of at least 350 ° C. Prepare your squid, then coat it with salt and five Chinese spices.
6. Now toast your croissants and set them aside. Mix the mayonnaise and the remaining gochujang and spread on the top and bottom of the buns.
7. When the cooking surface is hot, rub with neutral oil. Carefully grill the pork belly strips to give them extra caramelization and a nice crust. Then toss the squid to brown quickly for about two minutes, hot and fast.
8. Now build your burger. Eat right away, making sure to pour the sauce everywhere.
Roasted pumpkin soup with yogurt Halloween spider web
This easy, fun and delicious “spider web” soup is perfect for a nice break from all the sweets and is perfect for warming up the kids before they go out for trick and treat (and the real party begins).
Serve: 4 generously
1 kg of pumpkin
1 teaspoon of nutmeg
1 teaspoon of cinnamon
1 red onion
4 cloves of garlic
1 liter of vegetable broth
1. Preheat the oven to 180 ° C.
2. Cut the pumpkin into wedges and arrange on a large baking sheet. Cut the onion into wedges, mash the garlic and add it to the pumpkin. Drizzle with olive oil and season generously with salt, pepper, nutmeg and cinnamon.
3. Roast the squash for 50 minutes or until golden. This will vary depending on the sugars in the pumpkin variety you are using, so check.
4. Pour the contents into a large saucepan and add some hot broth. Blend with an immersion blender and continue adding the broth until you reach the desired consistency.
5. To serve with a spider web on top, fill a freezer bag with yogurt, cut off the end and draw a spiral in the middle of the soup. With a toothpick, draw lines from the center outwards to blend the cobweb.
Spiced Swiss pumpkin roll with Cornish clotted cream
It’s pumpkin spiced latte season, and this Swiss roll incorporates all the warm flavors of fall. Cinnamon, nutmeg, ginger and cloves combined in a soft sponge cake, rolled with a rich Cornish clotted cream. It’s so light you’ll want to go back for seconds or thirds!
200 g of granulated sugar
100 g of flour
½ teaspoon of fine salt
1 teaspoon of baking soda
1 teaspoon of baking powder
1½ tsp ground cinnamon
1 teaspoon of ground ginger
¼ teaspoon of ground nutmeg
½ teaspoon of ground cloves
150 g of pumpkin puree
200 g Trewithen Dairy Cornish clotted cream
100 g of mascarpone
1 teaspoon of vanilla extract
Powdered sugar for sprinkling
1. Preheat the oven to 180 ° C. Line a 35×25 cm cake pan with baking paper.
2. In a large bowl, combine all dry ingredients – sugar, flour, salt, baking soda, baking powder and spices.
3. In a stand mixer, beat the eggs and sugar together for 3 minutes, until the mixture is light and fluffy. Add the pumpkin puree and vanilla extract. Then mix gently with the dry ingredients.
4. Spread into the prepared pan and bake for 12-15 minutes until cooked through.
5. While still hot, turn the cake upside down on a clean tea towel and gently peel off the parchment paper. Mark a slight indentation on one of the short sides, then carefully roll the cake into a narrow log, taking the tea towel with you. Leave to cool in a rolled up position.
6. In a large bowl, combine the Cornish clotted cream, mascarpone and vanilla extract until smooth.
7. When the cake is completely cold, gently unroll and spread with a thick layer of cream filling. Roll it up carefully and place it with the seam facing down. Sprinkle with powdered sugar and serve.