FOOD + DRINK
Halloween Treats
Witches Ribs & Spooky Toasts
The Vampire Breakfast Cocktail
Ingredients
• 35ml Golden rum
• 15ml Belvoir Ginger Cordial
• 75ml Pomegranate juice
• 10ml Lime juice( Or 2 squeezed wedges)
• Cubed ice
• Glass: Hi-ball
• Garnish: 1 Lychee stuffed with raspberries on cocktail stick
Method Pour all ingredients into a hiball filled with cubed ice and garnish
Ingredients For the Ribs:
• 55ml soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp sweet chilli sauce
• 1 / 2 tbsp sesame oil
• 50g Tate & Lyle’ s black treacle
• 1 1 / 2 rounded tbsp Tate & Lyle’ s golden caster sugar
• 2 garlic cloves, peeled & crushed
• 2 x 500g pork loin rack of ribs
For the Spooky Toasts:
• 4 slices white sliced bread
• Vegetable oil for frying
• Salt
• Halloween cutters
Method 1. Combine the soy, hoisin and chilli sauces with the oil, treacle, sugar and garlic in a shallow non-metallic tray. 2. Add the pork ribs and turn them in the marinade to coat. Set aside for at least 1 hour, or overnight, covered in the fridge. Turn occasionally. 3. Preheat the oven to 170 ° C / 150 ° C Fan, 300 ° F, Gas Mark 3. 4. Half fill the roasting tin with cold water and place it on the bottom of the oven. Arrange the ribs directly on the middle shelf of the oven, sitting above the pan of water.
5. Transfer the remainder of the marinade into a small bowl. Roast the ribs for 1 hour, generously brushing the ribs every 15 minutes with the marinade. After 30 minutes turn the ribs over and continue basting as before. Watch carefully during the last 10 minutes to make sure they don’ t caramelise too much.
6. Whilst the ribs are cooking, stamp out shapes using the Halloween cutters. Heat a little oil in a frying pan over a moderate heat then add the bread and quickly fry for 3-4 minutes or until crisp and golden. Remove to a plate lined with kitchen paper to drain and sprinkle with salt.
7. Remove the ribs from the oven to a chopping board, slice and serve with the toasts.
This recipe was made using Lyle’ s Black Treacle. For more delicious recipes visit www. lylesgoldensyrup. com / kitchen. php
Halloween Spiced Pumpkin and Ginger Risotto
Ingredients
• 2 red chillis finely chopped
• 200g chopped pumpkin
• 1 tbsp freshly grated ginger
• 1 bunch spring onions, cut into rings 3 / 4 cup short grained rice
• 3-4 cups of vegetable stock or whey 2 tbsp butter
• Salt & pepper
• 30g Opies Stem Ginger in Syrup, chopped
Method 1. In a saucepan, melt the butter and then add the white part of the spring onions, pumpkin, chopped chillies and ginger. Sauté for about 4 minutes. 2. Now add the rice. Mix well until well coated. Then add 1 and a half cups of stock or whey. Mix well and let it cook on a slow simmer. Continue adding the rest of the stock in 1 / 2 cups until the rice is cooked but still has a bite. 3. Add salt & pepper. 4. Mix the green parts of the scallion a few minutes before serving, leaving some for garnish.
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