Making the most of Halloween Food

I'm not talking about things that look scary, gruesome or gory. I'm thinking of ways you can liven up the dinner table around Halloween. The 1st November marks the Day of the Dead, a Mexican holiday celebrated with parties, friends and foods so I thought I would look at ways to create some Mexican flavoured dishes with the help of Santa Maria. ..

Pumpkin Fajita
Of course, around October time, you see plenty of pumpkins arrive in the supermarkets and what better way to make most of the season that to use it in a spicy fajita dish. If you can't get hold of pumpkin, these recipes would work really well with butternut squash as well.

1/2 Pumpkin
Chicken (optional)
Fajita Seasoning

1. Cut the pumpkin into 2cm cubes and coat with a little oil and seasoning mix. Put into the oven at 200c for around 30mins or until caramelised.
2. Cut chicken into strips and coat in the seasoning mix. Place into a grill pan for 10-15 minutes or until cooked.
3. Warm up the wrap then fill with the pumpkin, chicken, salsa, lettuce and cheese.
Pumpkin Quesadillas
I love quesadillas and I wanted to try another way of using pumpkin for some party bites. Pumpkin is like butternut squash and is a pain to cut up so I like to cut it all and try and cook together, allowing for leftovers.

1/2 Pumpkin
1 onion
2 tortillas
salt and pepper
Taco seasoning

1. Cut the pumpkin into 2cm cubes and boil.
2. Slice some onion finely and fry until soft.
3. Once pumpkin is soft, drain and mash with some seasoning.
4. Place a tortilla in a pan over a low heat and add a layer of the mashed pumpkin, onion and cheese followed by another wrap (you are basically making a sandwich)
5. After around 5 mins, or when you feel the wrap is crispy, flip it over.
6. Once both sides are done and the cheese inside is melted, cut into slices and serve.
Veggie Fajita Soup
Another great way to make the most of the season is to create an easy spicy stew. It uses seasonal veg and can be made in batches, allowing for plenty of leftovers for lunches.

1 finely chopped onion
3 garlic cloves
half a butternut squash (any that's leftover or double this recipe)
1 parsnip
2 carrots
1 tin tomatoes
half pack of fajita seasoning
1 stock cube

1. Cook off the onions slowly, then add the garlic.
2. Cube the root veg and fry off for a couple of minutes with the seasoning.
3. Add a tin of tomatoes and the stock cube mixed with 1/2 pint of water (you may need to add more throughout cooking)
4. Simmer with a lid on for 30 mins or until the vegetables are cooked then serve with a little grated cheese on top.

Another way of serving this warming dish is to put the mix in an oven proof dish, then at the end top with some tortilla chip crumbs and cheese then grill until golden
Spicy Eggs
Let's not forget the morning after the party. A simple breakfast or lunch for the day after the party can be spicy eggs using up any leftover salsa.

2 Eggs
Handful of Spinach
Handful of tomatoes
Salt and pepper

Heat up a little oil in a pan, and break in the eggs, slowly stir the eggs until nearly done. Then add the spinach and tomatoes and allow the leaves to wilt. Serve up with some side spinach and a helping of the salsa to add a little spice to the plate.
Most of these recipes could be made on mass, and either enjoyed straight away or used as leftovers. With squash and pumpkin in season, you can also roast a whole one then use any leftovers in these dishes. They are versatile and delicious..
Disclaimer: I was sent these products to review, but all opinions are my own


Popular Posts