Halloween Recipes

The Celts celebrated Halloween as Samhain –which means the Feast ofthe Dead’.

The celebration also marked the end of summer and the start of the winter months.

Then in Christian Times, The first of November was and still is celebrated as All Saints Day – a celebration for those saints that do not have a specific day of remembrance.

The night before was known as ‘All Hallows Eve which, over time became known as Halloween!!

Some fun stuff for kids…

Toffee Apples

6 dessert apples

6 lollypop sticks for holding apples

225g brown sugar

25g butter

110ml water

2 tbsp golden sugar

½ tsp vinegar

Pop the sugar and water into a saucepan together, stir over a moderate heat until sugar is dissolved (its not cloudy) add the vinegar, golden syrup and butter.

Bring to the boil and cook without stirring until it reaches whats called (hard crack stage) 138c or hardens into a ball when dropped into a jug of cold water. This takes about 10 mins of boiling time.

Pierce each apple with its wooden stick , once the toffee is ready dip each apple into the hot toffee, swirl it round to coat it fully.

Leave to set on a lightly oiled tray. If you’re not going to eat immediately wrap in cellophane to keep

Also a great idea for pressies is to wrap in cellophane with ribbons.

Chocolate Dipped Apples

6 Irish eating apples

225 grams chocolate

2 tbls of butter

Sprinkles, or whatever decorations you fancy..

Simply melt the chocolate & butter over a pan of simmering water

Spike the apples with lollipop sticks

Twirl them around in the hot chocolate mixture

Have the sprinkles on a plate ready to dip the choc apples into... simple but very delicious.

Wrap in cellophane with ribbon for a great pressie.....

Colcannon

Comfort food at its best – this recipe differs depending on where you come from in Ireland…

6 medium sized potatoes 1 cup boiling milk

1 medium green cabbage Salt & Pepper

3 tablespoons butter

Cook potatoes in their jackets in cold salted water bring to the boil and after 10 mins strain off most of the water.

Place lid on pan and allow to steam until fully cooked, this method steams the potatoes and prevents them from getting too mushy…

Remove dark leaves from cabbage and cut into quarters, and then slice finely. Barely cover cabbage in water add a little salt and cook until tender. Mash potatoes, cabbage butter, salt & pepper, and boiling milk until combined nicely… just delicious..

Variations…

· Add some finely sliced onions boiled in milk

· Cook 2 parsnips and combine into potato & cabbage mixture

· Ulster Champ, 2 cups of peas & 4 tablespoons of chopped parsley

· Top with a fried or poached egg.

To serve you just place a few good heaped tablespoons onto the centre of the plates, place a knob of butter on top and scatter with chopped parsley..

How about cooking some fab ham to go with the Colcannon

I’ve found the best way to cook a ham is to first steep it for a couple of hours in cold water, then change water and bring to the boil..

If you don’t have time to do this then bring ham to the boil in cold unsalted water.. strain once boiled and refill with cold water bring back to the boil and repeat the process before settling down to a simmer… the reason for this is that ham can be very salty and these methods get rid of the excess salt…

Cooking times vary a little however if you allow 20 mins per pound and then check by inserting a a skewer into the centre if it comes away easily when inserted into centre its perfectly cooked if not allow another 10 mins and try again.

Drain all the water from ham, transfer to a baking dish, leave to cool a little and then trim ham of excess fat..

Meanwhile make a Honey Mustard Glaze

6 tablespoons of brown sugar

4 tablespoons of honey

2 heaped tablespoons of wholegrain mustard

Combine the above ingredients in a bowl, coat the entire ham with the glaze and roast @ 180 for 30 minutes… cool a little before slicing..

Quick but tasty alternatives

· Butcher Thick Smokey bacon rashers

· Butcher Gammon steaks