Halloween Popcorn Balls

Description/Notes:

These scrumptious corn balls in a yummy syrup coating will bring a smile to the face of the meanest of Halloween witches

Ingredients:
one and a half pounds (675g) popped corn
one tablespoon butter
one quarter pint (150ml) water
10 oz. (275g) granulated sugar
10 oz. (275g) brown sugar
6oz. (175g) light corn syrup
one teaspoon salt

Cooking Instructions:

1. Pour the water into a saucepan then add the granulated sugar, syrup and brown sugar
   
2. Heat the mixture, stirring continuously, until the sugar is dissolved
   
3. Blend in the butter and continue cooking without stirring until the mixture has reached a temperature of 240F (use a deep fat or sweet thermometer)
   
4. Put the popped corn and into a fairly large mixing bowl and shake in the salt
   
5. Pour the syrup mixture over the corn and mix well
   
6. Cover your hands with a coating of butter or oil to prevent the syrup mixture sticking to your skin then shape the coated corn into small balls and wrap in wax paper
   

Creepy Chilli Popcorn

Description/Notes:

Pop a mouthful of this corn into those troublesome goblins and watch them warm to the occasion

Ingredients:
6 oz. (150g) popping corn
4 tbsps. oil
3 oz. (75g) butter
2 tbsps. chilli sauce

Cooking Instructions:

1. Pour the oil into a large pan, heat and add the corn, making sure it is no more than one kernel deep
   
2. Cover the pan and continue cooking for about 2 minutes or until the popping has stopped
   
3. Repeat until all the corn is popped
   
4. Melt the butter and mix with the chilli sauce
   
5. Toss the sauce with corn and serve
   

   Scary Spider’s Spicy Sausage Sandwiches

   
   Description/Notes:
   
   A scrumptious spicy sausage filling for a fresh crusty baquette
   
   Ingredients:
   4 oz. (125g) cooked sausage or frankfurter
   1 small onion, skinned
   1 tbsp. chutney
   watercress
   1 tsp. Worcestershire sauce
   1 crusty baguette
   
   Cooking Instructions:
   Slice the cooked sausage into fairly thin slices
   

   1. Chop the onion very finely
      
   2. Put the sausage and onion into a bowl and mix with the chutney and sauce
      
   3. Arrange the watercress evenly in the baguette and top with the sausage mixture
      

Black Cats’ Treacle Treats

Makes 24
Description/Notes:

Crunchy treacle cookies for the ‘trick or treat’ gang

Ingredients:
6 oz. (175g) rolled oats
3 oz. (75g) black treacle
3 oz. (75g) golden syrup
3 oz. (75g) sugar
3 oz. (75g) butter

Cooking Instructions:

1. Pre-heat the oven to 325F, Gas Mark 3, 170C
   
2. Put the butter in a saucepan and melt slowly over a low heat
   
3. Add the treacle, syrup and sugar and heat gently until the sugar has dissolved
   
4. Remove from the heat and add the rolled oats
   
5. Spread evenly on to a well greased Swiss roll tin
   
6. Bake in the pre-heated oven for about 30 minutes or until firm
   
7. Cut into squares or fingers and allow to cool before serving
   

Wicked Witches’ Sticky Fingers

Makes 18 Bars
Description/Notes:

Scrumptious honey and raisin cookies to placate your ravenous little demons on Halloween evening

Ingredients:
6 oz. (175g) raisins
4 oz. (125g) chopped nuts
3 oz. (75g) butter
6 oz. (175g) clear honey
1 tsp. baking powder
3 eggs
6 oz. (175g) flour

Cooking Instructions:

1. Pre-heat the oven to 350F, Gas Mark 4, 180C
   
2. Put the butter and honey into a bowl and beat together until soft
   
3. Add the eggs and beat into the mixture
   
4. Sift together the baking powder and flour and blend into the mixture
   
5. Fold in the nuts and raisins
   
6. Grease a 12 inch (30cm) x 9 inch (23cm) shallow baking tin and spread the mixture evenly on to it
   
7. Bake in the pre-heated oven until a golden brown, about 30 minutes
   
8. Cut into fingers and cool on a wire rack before serving
   

    

   Doctor Deaths’ Rooster Soup

   Serves 6 Little Imps
   Description/Notes:
   
   A SOUPer way of keeping warm when on graveyard patrol
   
   Ingredients:
   half a 3 lb. (1.35Kg) chicken
   half a pint (20 fluid ounces)milk
   2 chicken stock cubes
   1 small onion, skinned
   1 tbsp. lemon juice
   salt and pepper
   half a pint of water
   1 oz. (25g) plain flour
   1 oz (25g) butter
   
   Cooking Instructions:
   

   1. Put the chicken into a pan with the water, onion, salt and pepper then place a lid on the pan
      
   2. Cook over a gentle heat for about 30 minutes or until the chicken is tender
      
   3. Remove the meat from the chicken and cut into small pieces
      
   4. Strain the stock from the pan and make up to one pit with additional water
      
   5. Gently melt the butter in a pan then stir in the flour and cook for about a minute
      
   6. Stir in the milk and chicken stock and bring to the boil, stirring continuously
      
   7. Add the chicken pieces and stock cubes then simmer gently for about 10 minutes
      
   8. Stir in the lemon juice and season with salt and pepper
      

      teaspoon of ground cumin
      
      Cooking Instructions:
      

      1. Place all the ingredients, apart from the chicken, into a shallow bowl and mix well
         
      2. Add the chicken quarters to the marinade and leave for 3 hours at room temperature
         
      3. Line a grill pan with foil then place the chicken quarters on the grill rack
         

      4. Grill for 20-30 minutes, or until the chicken is cooked
         

   Graveyard Goulash

   Serves 4
   Description/Notes:
   
   A warming Hungarian style casserole of tender pieces of beef in a paprika and pepper sauce with a delicious sour cream topping
   
   Ingredients:
   one and a half pounds (675g) lean beef, cut into cubes
   1 lb. (450g) tomatoes, skinned and chopped
   2 oz. (50ml) beef stock
   salt and pepper
   2 oz. (50g) butter
   2 onions, sliced into rings
   1 tbsp. paprika
   fresh parsley, chopped
   5 fl. oz. (150ml) sour cream
   
   Cooking Instructions:
   

   Melt the butter in a stewpan then add the beef
   

   Fry for 6-8 minutes, or until the meat is evenly browned and sealed
   

   Add the onions and season to taste with salt, pepper and paprika
   

   Blend in the tomatoes and stock then cover and simmer gently for one and a half to tow hours, or until the beef is tender, adding a little stock if necessary
   

   Top with sour cream, garnish with fresh parsley and serve