SIMON WOOD’s HALLOWEEN SEASONAL PARTY FOOD
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SIMON WOOD’S HALLOWEEN PARTY FOOD
Food Columnist and renowned Celebrity Chef Simon wood shares his Halloween Favourite Dishes
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Pumpkin Spice Wontons
Ingredients
400g Roasted Pumpkin, smashed with a fork
70g Maple syrup
20g Brown sugar
5g Cinnamon
2g Nutmeg
1 Pack Wonton wrappers
Icing sugar, for dusting
Oil for Deep Frying
Method
Use a fork to mix all of the ingredients together
Place a heaped teaspoon of mixture into the centre of a wonton wrapper
Use a little water to dampen around the edges before pinching all four corners together and giving them a little twist.
Deep fry at 180ºc and allow to cool slightly before dusting with icing sugar
[/et_pb_text][et_pb_image src=”https://broodmagazine.com/wp-content/uploads/2024/10/DSC02042-scaled.webp” alt=”Halloween Party Food
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Honey Nut Mushrooms
Ingredients
100g Crunchy nut cornflakes Crushed
100g Panko Breadcrumbs
200g Small Baby Button Mushrooms
20g Sesame Oil
2 Eggs, beaten
50g Plain Flour
Oil for Deep Frying
Siracha mayonnaise for Dipping
Chopped Coriander to garnish
Method
Cook the whole mushrooms in the sesame oil and drain in kitchen paper, don’t worry about cooking them right the way through as they will be cooked again once you crumb them.
Take three bowls and fill each one with the Flour, Egg, Breadcrumb Flake Mix
Add the mushrooms to the flour and coat evenly, next add them into the egg, and then into the crumb mixture.
Deep fry at 180ºc and allow to cool slightly and serve with Siracha mayonnaise and coriander
Rosemary-Pumpkin Seed Brittle
Ingredients
200g caster sugar
150ml water
70g pumpkin seeds, roughly chopped
2 Springs Rosemary leaf, Chopped
Method
Place the caster sugar into a pan and add the water.
Heat gently, stirring to dissolve the sugar, then turn up the heat and cook (Do not stir with a spoon!)
Cook until the sugar turns a deep caramel colour – with care swirl the pan occasionally.
While the sugar is cooking, line a large baking sheet with baking paper.
Pour the caramel on to the prepared sheet, spreading to a thin, even layer with a spatula.
Sprinkle over the pumpkin seeds and Rosemary. Leave to set.
Break into shards with a rolling pin or toffee hammer.
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