September 27, 2019

Trick or Treat?

Here are our hot tips to hosting your own Pumpkin Party this Halloween!

Autumn is arriving, the clocks are soon to go back and the nights are drawing in but it is not all darkness and gloom because Halloween is on its way! This folkloric festival invites us to frighten friends or family or to choose a tasty treat. Obviously we choose to treat ourselves to some delicious food in celebration of this eerie evening! However, Halloween is not limited children; Although costumes and collecting sweets from your neighbours may no longer be appropriate, there is no reason adults should miss out on the fun. So, why not host a super sophisticated pumpkin party, in the warmth of your own home? After all, there is no better way to secure a Christmas dinner invitation than to host an event during the build up. There certainly won’t be as much pressure! If you are feeling a little lazy… book one of our Autumnal menus but, if you want to take on a challenge here are some recipes to spice up your Pumpkin Party!

To start, it has to be none other than a pumpkin soup; so try Richard’s ‘Pumpkin veloute with parmesan cream’  to warm you up.


500g pumpkin
300g chicken stock
100g butter
1 tsp truffle oil
30 pumpkin seeds
3g Maldon’s smoked sea salt
200g double cream
30g parmesan


  • Dice the pumpkin into 1-2 cm cubes and cook slowly with the butter then add the chicken stock. Leave to simmer with the lid on for 15 minutes or until pumpkin is soft.
  • Place all the mix into a food blender with the truffle oil and leave it at full speed for 2-3 minutes. Pass it through a fine sieve and season according to taste.
  • Take out 30 seeds from the pumpkin used and give them a good wash under cold water.
    Then boil in salted water for 4 minutes. Place onto a dry cloth and let them steam dry until cool.
  • Pre-heat the oven to 180 degrees, place the seeds on a tray with a splash of olive oil and let them toast in the oven for 5-10 minutes depending on the size of the seeds or until golden brown. Season with Maldon’s smoked sea salt.
  • On a medium low heat gently bring the double cream to the boil then using a Micro-plain or a fine grater, grate the parmesan in to the cream and take immediately off the heat. Whisk rigorously until all parmesan has been incorporated and the cream is smooth. Season to taste.
  • Into a clean white bowl, pour in the Pumpkin Velouté. Add some parmesan cream and finish with the toasted pumpkin seeds. For added flavour you can add a drizzle some truffle oil.

For the main course go for Alinoor’s Pumpkin Ravioli


250g  flour(OO flour)
5g salt   
5 eggs        
Olive oil.         
1 garlic clove, finely chopped                 
10g basil finely chopped 
250g pumpkin cut small pieces              
Salt and black pepper, to taste
50g onion                             
10g garlic puree                              
5g ginger                            
50ml double Cream                              
100g tomato puree                       
20ml honey                   
10g cumin powder                      
5g chilli powder                                
10g garam masala powder        
50g butter                                       
100ml water 


  • For the pasta sheet, put the flour, salt, eggs and 20ml olive oil in a food processor, pulsing until the dough resembles breadcrumbs. Empty the mixture onto a lightly floured work surface and pull together into a dough. Place the dough into a bowl, cover the bowl with cling film and leave to rest in the fridge for 40 minutes.
  • To make the pumpkin purée, pre-heat your oven to 180. Rub your pumpkin with some olive oil and bake for 20 minutes or until tender to the touch. Remove the slightly charred bits and mash with a fork. Add basil
  • Set the pasta machine to its widest setting, then feed the chilled dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-widest setting, flour it again and feed the pasta sheet through the machine again, as before. Repeat this process 3-4 more times, flouring the machine and decreasing the width of the rollers each time as sheet.
  • To make the makhni gravy, heat the butter in a non-stick pan. Add onion and sauté for two minutes, add the ginger and garlic pastes and sauté for a further two minutes. Add the tomato puree, red chili powder, salt, half cup of water and cream. Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. Add the sugar or honey .
  • Place the sheet of pasta dough onto a floured work surface and cut into a 40cm x 6cm (16in x 2in) rectangle. Cut equal-sized squares from the rectangle, about 6cm/2in wide.
  • Place one teaspoonful of the pumpkin puree mixture in the centre of each pasta square. Brush the edges of the pasta square with a little water. Place another pasta square over the top of the filled pasta square and press down gently around the filling, pressing out any air bubbles. Press the edges flat to seal and trim off any overlap.
  • cook the ravioli, place them, a few at a time, into a large saucepan of salted, boiling water and cook for 1-2 minutes, or until they float back to the surface. Drain then pour the ravioli into hot creamy sauce. Serve on the plate and garnish with parmesan shavings.

To end your pumpkin party with a bang, go for Fabrice’s Pumpkin hazelnut and mascarpone Cheesecake


2.25oz hazelnut flour (about 1/2 cup)
1/2 cup sugar
2 tbsp canola oil
2 tbsp butter, at room temperature
2 large egg whites
1 tbsp Frangelico (hazelnut liqueur)
1.5oz all-purpose flour (about 1/3 cup)
1/4 tsp baking powder
Dash of salt
Baking spray with flour
2 cup mascarpone cheese
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp salt
2 large eggs
2 large egg yolks
1 cup unsweetened pumpkin


  • Pre-heat the oven to 165°C
  • Combine 1/2 cup sugar, 2 tbsp oil, and 2 tbsp butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg whites; beat until well blended. Add liqueur; beat 1 minute.
  • Weigh or lightly spoon all-purpose flour into a dry measuring cup; level with a knife. Combine hazelnut flour, all-purpose flour, baking powder, and dash of salt in a bowl.
  • Add flour mixture to sugar mixture. Beat at low speed 1 minute. Spoon batter evenly into a 9-inch springform pan coated with baking spray. Bake for 10 to 15 minutes or until a wooden pick inserted in centre comes out clean. Cool completely in pan on a wire rack.
  • To prepare cheesecake, place cream cheese and ricotta cheese in a large bowl. Beat with a mixer at medium-high speed until smooth (about 3 minutes). Add 3/4 cup sugar, vanilla extract, cinnamon, all spice and pinch of salt  (through egg yolks); beat at low speed until smooth. Add pumpkin; stir gently until combined. Pour cheesecake batter over top of cooled cake. Bake at 145°C for 1 hour or until cheesecake centre barely moves when pan is touched. Remove cheesecake from oven. Run a knife around outside edge. Cool on a wire rack. Cover and chill 8 hours or overnight.



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