We’ve been getting really creative in our kitchen this week, having gone completely Halloween mad! And why not? It’s fun and also great for getting the kids involved in some cooking.

These are a couple of our favourites, try them this weekend!

P.S We will be at the Natoora shop in Turnham Green tomorrow afternoon from 3pm – 5pm where we’ll be cooking up some of these recipes plus there will be special Trick or Treating for children & other treats too. Hope to see you there!

 

Alix & The Team.

 

Squid Ink Risotto

You will need :

1 small brown onion, diced

1 garlic clove

olive oil

200g risotto rice

200ml of white wine

20g squid ink (sachet)

500ml of fish stock (it’s ok not to make you’re own!)

1 lemon, zested

1 knob of butter

400g crayfish tails

100g brown butter

200g beetroot, roasted & cubed

Method

Start the squid ink risotto by sweating the diced onion in a wide bottomed pan with a little oil until soft and sweet, and the garlic and fry for a few more minutes.

Add the risotto rice and fry for a few seconds, string to coat with oil.

Add the white wine and cook until all of the liquid has been absorbed into the rice, string all the while

Add the squid ink into the pan and stir though the rice. After a minute start to ladle in the fish stock, wait until each ladle of stock is absorbed before adding the next. Continue doing this until all of the fish stock has been added

At this point the risotto should be nearly cooked, add a knob of butter and stir through along with the zest of 1 lemon.

Warm the crayfish tails in the brown butter with the beetroot.

Serve the risotto on 4 plates and top with the crayfish and beetroot.

 

Gruesome Almond Fingers

You will need :

250g butter, softened

125g icing sugar

1 egg

1 tsp. almond extract

1 tsp. vanilla

280g flour

1 tsp. baking powder

1 tsp. salt

140g cup whole blanched almonds

1 tube of red decorator gel

In a bowl beat together butter, sugar, egg, almond and vanilla extract. Sift together flour, baking powder and salt and add slowly

Roll into a ball and cover with plastic wrap, refrigerate for 30 min.

Preheat oven to 180oC. Cut the dough into four sections and working with only a quarter while the rest is refrigerated, roll a heaped tablespoon into a finger shape. Squeeze in the centre to make a knuckle. Press an almond firmly into one end of the cookie. With a sharp knife make lines on the knuckle and just under the almond.

Place on a greased cookie sheet and bake for 20-25 min. or until pale golden.

Let the cookies cool for 3 min. Carefully lift up the almond and squeeze the red decorator gel onto the back of the nail bed and then replace the almond, letting the gel ooze out. Remove onto racks to cool completely.

 

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