Eyeball Truffles (V)

Happy Halloween! Keep your eye out for these.

I have my eye on you

Makes about 20-22 (Depending on the size of the eyes)

200g Plain Sponge (eg Madeira or Victoria Sponge)
150g Oreo Biscuits
150g Dark Chocolate
50g Butter
250g White Chocolate

Decoration
Red Gel Food Colouring
Black Gel Food Colouring
Strawberry Laces
Sugar-coated chocolate confectionery (don't want to say brand, but we all know what I mean)

1. Blitz the sponge and biscuits together, in a food processor,  until they resemble crumbs.

2. Add the melted butter and milk chocolate to the food processor. And blend until the mixture sticks together.

3. Form the mixture into balls and place on a plate and put in the fridge for 1-2 hours.

4. Boil some water in a pan and place a bowl on top with the white chocolate in it. Reduce the heat of the pan and melt slowly so the chocolate doesn't end up grainy.

5. Cover the chocolate balls in the white chocolate and place on a cooling rack so the excess drips off (put a piece of grease proof paper to make it easier to clean up).

6. For the sugar-coated chocolate confectionery put a drop of black gel for the pupils. While the white chocolate is still warm place the sweet on the truffle. Then leave the balls to cool.

7. For the laces, this will be the veins. Take 3 laces and wrap one them around the other two. Snip them so they are approximately 5cms in length. Warm up a teaspoon (I placed it in a mug of warm water and dried it) then melt the side which is opposite the sweet and place the laces on the chocolate and allow it to cool off.

8. Finish off the look by making the eyes blood shot, by using the red gel food colouring. If you run out and want to make the eyes gory, squeeze the tube and the remains will splatter over the eyes giving it a bloody effect.

Pumpkin, Bacon and Sage Pasta

So all of you guys carving your pumpkins this Halloween, here's a suggestions of what to do with the inside. 

Serves 2

150g Fusilli 

Juice of 1 Lemon

6 Rashes of Bacon

Handful of Sage Leaves, roughly chopped

250g Pumpkin, peeled, deseeded and diced

1 Garlic Clove, crushed

Olive Oil

Grana Padano, grated

1. Boil a pan of water. Then add the pasta and cook for about 8-10 minutes.

2. In a frying pan and add the olive oil. Once it begins to warm add the bacon and cook for about 5 minutes. Then add the pumpkin and garlic to the pan and cook for a further 10 minutes. The bacon should be crispy and pumpkin should have softened. 

3. Add the sage, lemon juice and seasoning. Warm through (approx 1-2 minutes). Drain the pasta in the pan and add the pumpkin mixture to the pan with the pasta and stir. Serve with the grated Grana Padano.

Gareth's Mild King Prawn Curry

I need to work on my heat strength this is mild and it you want it to be spicier then add more chillies and chilli powder.If you want to make curries then it is worth investing in a wide variety of spices. 

Serves 2

200g King Prawns, peeled
1 Onion, finely chopped
2 Garlic Cloves
200ml Coconut Milk
1 tbsp Tomato Puree
1 tbsp Mango Chutney
6 Curry Leaves

1 tbsp Olive Oil

1 Red chilli, deseeded and finely sliced

Spices
1 tsp Ginger
½ tsp Ground Coriander

½ tsp Mustard Seeds

1 tsp Fennel seeds

½ tsp Cumin Seeds

¼ tsp Turmeric

½ tsp Coriander Seeds

1. Hea the pan on a high heat. Then add the spices to the pan. Dry fry for 1 -2 minutes to release the flavours.

2. Then add the olive oil and fry the onions, garlic and chillies and fry for 5 minutes on a medium heat. 

3. Then add the prawns and curry leaves, cook til the prawns changes colour from grey to pink. 

4.  Then add the coconut milk, mango chutney and tomato puree. Mix all the ingredients together and put on a low heat. Cook for about 20 minutes til the sauce has thickened. Serve with rice and/or naan.

Stuffed Lamb Meatballs Tagliatelle

I had some lamb left over and decided to make a pasta meal.

Makes for 2 People

Meatballs

225g Lamb Mince

Feta Cheese (about 75g), cut into small cubes

Olive Oil

Sauce
400g Can of Chopped Tomatoes
2 Garlic Cloves
1 Small Onion, finely chopped
75g Green Olives
1 tsp Dried Basil
1 tsp Dried Oregano
125ml Red Wine
Salt and Pepper

150g Tagliatelle
Knob of Butter

1. For the meatballs take a bit of mince and round it to a ball. Depending on how big you want your meatballs. Tip: Don't do them too big or they could fall apart in the pan. Then make a dent in the balls and place the feta cheese in it. Then cover with the meat so it's in the centre. You can make 10-12 meatballs.

2. Heat the olive oil on a medium heat in the frying pan. Fry the meatballs until they are browned on all sides. Then add the garlic and onions and fry for a further 2 minutes until the onions soften.

3. Then add the red wine. Allow a few minutes for it to reduce and add the chopped tomatoes and herbs to the frying pan. Reduce the heat and allow to simmer for about 15-20 minutes. 2 minutes before the sauce is done add the olives to the pan. Season if needed.

4. Boil a pan of water and cook the tagliatelle, while the sauce is cooking. Follow the instructions on the pasta pack. Using fresh may take less time. Drain the pan and add the knob of butter.

5. Once both the pasta and sauce are done, put the pasta in a bowl and add the sauce (make sure both servings have equal meatballs otherwise there will be complaints).  Serve Immediately

Fig and Honey Tartlet (V)

Give this recipe a go while the figs are in season. A nice light dessert after any greek lamb meal. I would also like to say I do not endorse any supermarkets or brands with the photo on the right.

Makes 4

250g Puff Pasty
Clear Honey
4 Figs, for each cut in half lengthways, then slice
Flour for dusting
Greek Yoghurt
1 tsp Cinnamon
Icing Sugar (Optional)


1. Preheat the oven to 200c/180c fan assisted.  Flour the surface and roll out the puff pastry to about half a cm. Cut into circles approximately 10cm (I used the lid of yoghurt pot). Place on a greaseproof paper and then on a baking tray.

2. Arrange the fig slices on the puff pastry. Then put 1-2 tsp of honey on each tartlet. Then sprinkle with a pinch of cinnamon.

3.  Put in the oven for 20 minutes till the pastry turns a golden brown. Sprinkle with icing sugar and serve with greek yoghurt.