By Patty Pie
Chef Pauline McAloon has lost her head and we hope it doesn’t end up in a pot of soup! With the spookiest day of the year just around the corner we chained Pauline to the stove and warned we would send in the Ghost of Halloween Past if she didn’t come up with the grossest dinner ever! Not one to back down from a challenge Chef Pauline has outdone herself and has prepared a spooktacular meal fit for the scariest trick or treater! All of this leads me to think – Halloween must be a really fun day at Pauline’s house!
Remember to follow @paulinemcaloon on twitter – if you dare!
By Pauline McAloon
This soup can be made in 20 minutes and it’s a great way to get the children to eat peas! I used frozen peas which are just as good as fresh peas and a lot quicker. You could add mint if you wanted to, although my kids were put off by the flavor, you know your kids best…
The soup can be made ahead of time or even the day before.
I medium onion-diced
2tbsp unsalted butter
1lb frozen peas/4cups
2 cups organic low sodium chicken stock
Salt & Pepper to taste. I used 1 tsp of salt and ½ of pepper.Method:
Melt the butter in a large skillet, add onion and sauté until soft but not brown, about 8-10 minutes.
Add chicken stock, peas, salt and pepper and bring to a boil. Cook until peas are just al dente.
Liquidize in a blender.*Be very careful when blending anything hot. DO NOT fill the blender, blend in batches until smooth.
Just before serving add the cream, stir.
Monster Sausage Rolls
By Pauline McAloon
This is a twist on the classic “British” sausage roll, which I love. They are traditionally made with Pork, but there are so many variations that I used what I had in my fridge, which was mild Italian sausage. You can use Pork, Chicken or Lamb sausage, whatever you like or you can us the basic recipe and make a different filling each time.
These sausage rolls can be used for dinner or cut into smaller pieces for a picnic or the kid’s lunch box, or as finger food if you have friends over for drinks…You will not believe how easy this recipe is…Endless Possibilities.
Prep: 10 minutes Cook Time 40-45 minutes Oven 350c 180.f
Toast the fennel seeds for 2-3 minutes, just until they release their perfume. Cool slightly then crush them in either a pestle & mortar or pop them into a storage bag and crush them with a rolling pin.
Make a slit down the sausages with a knife to remove the meat from the skin, place meat in a bowl, add the fennel and mix well with your hands.
Unfold the pastry sheet, divide into 2 and roll each half to a long strip, approx 3 inches wide and 12inches long.
Roll the sausage meat with floured hands into a “sausage” shape as long as the pastry, place meat on pastry and fold the pastry to enclose the meat. Brush edge with a little egg wash and seal well.
Cut the sausage roll in required size, brush with egg wash, make 3 cuts on top, place on baking sheet and bake for 40-45 minutes, or until golden brown.
Allow to cool slightly before serving…(these babies are hot!)
*Tips: I like my sausage rolls a little bigger and thicker, hence the cooking time, but you can easily make them narrower which will cut the cooking time down. When they are golden brown they’re ready. My experience is a minimum of 25 minutes is required to ensure the “sausage” meat is cooked.
*These can be made ahead of time and warmed in the oven at 300.c for ten minutes, before serving.
*Frozen Pastry is usually found in the chillers of your store beside the pre-made flan and pastry casings.
*The sausage rolls are great with your favorite baked beans, and the kids will love it.
Blood “N” Guts Mashed Potatoes…Spookylicious!!!!
By Pauline McAloon
Your little monsters will love these, they look gross but taste great. I served them to my wee monsters in individual dishes but one large dish is fine, whatever works for you.
1lb potatoes – peeled and diced
1 cup mozzarella cheese – shredded. The mozzarella will give the “guts” texture to the potatoes…YUK!
Green food coloring
Tomato ketchup – squeezable bottle
2tbls Unsalted Butter
Boil potatoes in salted water. Drain, add the butter & mash.
Add green food coloring, I used about 8 drops. Mix well with fork to incorporate.
Add grated cheese and mix well.
Put potatoes into you chosen dish/dishes and pour the ketchup over the top in a bloody type manner (if you know what I mean) and drip the ketchup down the sides of dish for a gory effect.