Halloween recipes: Healthier meal ideas for All Hallows Eve

Halloween recipes: Healthier meal ideas for All Hallows Eve

Halloween is drawing ever nearer and if you're planning a party for kids, or just celebrating with a few friends, we have loads of great recipes for you. 

Today's recipes offer something a little different from traditional Halloween fare: healthier food ideas. These recipes are great if you're vegetarian, if you're worried about kids filling up on sweets, or if you just get bored with the sickly food at Halloween. Try a super seasonal pumpkin pasta dish, an all-American beetroot pie, and wash it all down with a glass of radish Bloody Mary.

If you want to see all our Halloween recipes, just follow the link.

Roast Shallots with Pennoni Regati, Chargrilled Pumpkin and Pumpkin Seeds

Serves: 4
Preparation time: 25 minutes
Cooking time: 20 minutes

You’ll need:

  • 1 small pumpkin or butternut squash
  • Olive oil
  • 20 small round shallots
  • 300g pennoni regati or penne pasta
  • 50g pumpkin seeds
  • 1 chilli
  • 6 tablespoons water
  • Knob of butter
  • 1 sprig of rosemary, chopped
  • Parmesan cheese
  • Rocket, for dressing

Method:

  1. Peel and cut the squash into 1 inch cubes or similar sized pieces. Season the squash with salt and pepper. Drizzle over a little olive oil then sauté for 5 minutes in a non-stick hot pan until coloured on the outside.
  2. Peel the shallots and add to the squash in the non-stick pan. When they are both cooked remove from the pan and set aside on a plate lined with kitchen paper.
  3. Cook the pasta in a large pan of boiling salted water. When cooked drain.
  4. Toast the pumpkin seeds in the oven at 180°c for 5 minutes.
  5. Add a quarter of the cooked squash with the chilli and the water to the same pan as the shallots were in and cook a little bit more until it almost starts to break down. Add a knob of butter as this will form the sauce. 
  6. Add the chopped rosemary, mix and then add the cooked squash and the shallots. Then mix in the hot cooked pasta. Check the seasoning and serve in hot bowls. 
  7. Grate or shave over the parmesan. Finish with fresh rocket leaves and a little olive oil.

Recipe devised by Chef Paul Collins, courtesy of www.UKshallot.com


American style beetroot pie

Serves: 4
Preparation time: 15 minutes
Cooking time: 45-50 minutes

You’ll need:

  • 250g shortcrust pastry
  • 325g plain cooked (vacuum packed) beetroot, drained
  • 3 eggs
  • 75g soft brown sugar
  • 2tsp ground mixed spice
  • ½ tsp ground allspice (optional)
  • ½ tsp ground ginger (optional)
  • 250ml double cream

Method:

  1. Preheat the oven to 200˚C/Gas Mark 6.
  2. Roll out the pastry and use it to line a 23cm loose bottomed pie tin. Line with greaseproof paper and fill with baking beans. Bake blind for 20 minutes.
  3. Whilst the pastry is baking, prepare the filling by pureeing the beetroot along with the eggs in a food processor.
  4. In a small saucepan add the sugar, all the spices and cream and bring slowly up to a simmering point. Pour into the food processor and mix thoroughly with the beetroot puree.
  5. Remove the pastry case from the oven and reduce the temperature to 180˚C/Gas Mark 4.
  6. Pour the filling carefully into the pastry case and bake for around 25-30 minutes. The edge should be puffed up a little and the centre will still be a touch wobbly. Allow to cool and chill in the fridge. Serve with crème fraiche.

Recipe courtesy of www.lovebeetroot.co.uk


Radish Bloody Mary

A delicious Bloody Mary recipe complete with retro celery sticks and the requisite balance of fresh and bold flavours. This can be made to taste depending on your guest. The addition of the radish rubbing shoulders with the lime presents a really effective new twist to a classic drink.

Serves: 4
Preparation time: 5 minutes

You’ll need:

  • 100ml vodka
  • 50ml sherry
  • ½ tbsp freshly grated horseradish
  • 25ml Worcestershire sauce
  • Tabasco to taste
  • ½ tsp celery salt
  • Cracked black pepper to taste
  • 750ml tomato juice
  • 500g ice cubes
  • 100g sliced radishes
  • 1 lime cut into wedges
  • 4 celery sticks to garnish

Method:

  1. Mix together the vodka, sherry, horseradish, Worcestershire sauce, Tabasco, celery salt, black pepper and tomato juice in a large jug.
  2. Fill another large jug with the ice, sliced radishes and lime wedges.
  3. Pour the liquid over the ice, and serve straight away in chilled glasses with celery sticks in them.
  4. Alternatively you can let your friends mix their own, depending on how spicy they like them!

Recipe courtesy of www.loveradish.co.uk

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