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LOOK OUT SCARY MARYS ABOUT WHO DARES TRY MARYS RECIPES ON THIS HALLOWEEN NIGHT?

TRY ONE IF YOU DARE

  • Cinder toffee

This recipe is classed as easy

Prep time:
20 min, plus setting
Cook time:
25 min

My favourite recipe for glossy toffee – perfect for passing around at Halloween and Bonfire Night parties

Ingredients


 Method
1. Line a 15cm square tin with greaseproof or parchment paper.2. Put the syrup, sugar, butter and water into a large heavy-bottomed pan set over a medium heat. Stir until the sugar has dissolved, before turning up the heat and bringing to the boil.3. Cook, without stirring until a teaspoon of the hot toffee mixture becomes a hard ball when dropped into a jug of cold water. If you have a sugar thermometer, it should register 138C. Remove the pan from the heat.4. Add the vinegar and bicarbonate of soda to the pan – take care as the toffee mixture will bubble up and rise in the pan. Pour immediately into the lined tin and leave on one side.5. After about 15- 20 minutes, when the mixture has begun to set, score the toffee in square shapes, using a sharp
Bangers and mash

This recipe is classed as easy

Prep time:
10 min
Cook time:
30 min
Serves:
4

Rich onion gravy transforms this family favourite into a meal fit for a king fro

Ingredients

For the onion gravy

For the mash

  • 1 kg flourypotatoes, King Edwards or Maris Piper are good
  • 100 ml milk
  • 75 g butter
  • 1 grate ofnutmeg
  • salt and freshly groundblack pepper

For the sausages


Method

1. First make the gravy. Heat the olive oil and butter in a saucepan and soften the onions and thyme over a very gentle heat. It’s best to cook them, without colouring, for about 10-15 minutes. Give the onions a good stir now and again.

2. Remove the lid, turn up the heat and continue frying the onions until they turn a deep russet brown. Add the wine and bubble until it has almost evaporated. Pour in the stock and add the bay leaf. Season with salt and freshly ground pepper.

3. Simmer, uncovered for about 15 minutes, until thickened. Leave on one side.

4. Heat the oven to 190C/gas 5. Put the sausages in a small roasting tin, drizzle with olive oil, and cook for about 20 minutes, until golden. Turn once or twice while in the oven.

5. While the sauce and sausages are cooking, start with the mash. Peel, half (or quarter) the potatoes and transfer to a deep saucepan filled with lightly salted water. Boil until the potatoes are tender.

6. Drain in a colander and return to the pan. Shake the potatoes over a very low heat for a few seconds until they have dried out. Crush with a potato masher or you could use a potato ricer.

7. Heat the milk with the butter, nutmeg and seasoning and gradually add most of it into the potatoes, beating well between each addition. An electric whisk is good for this. Check the consistency by adding more hot milk if needed. If you’re planning on keeping the potatoes warm, pour a thin layer of hot milk mixture over the surface and cover with a lid.

8. Warm the sauce and serve with the sausages and mash.

Toffee apples
This recipe is classed as intermediate

Prep time:
20 min
Cook time:
20 min
Serves:
6

Taste nostalgic childhood memories with Roopa Gulati’s traditional toffee-coated apple

Ingredients

For the toffee coating

  • 225 g demerara sugar
  • 110 ml water
  • 0.5 tsp vinegar
  • 2 tbsp golden syrup
  • 25 g butter

For the apples

  • 6 apples
  • 6 wooden skewers, for holding the apples – ice lolly sticks will do

Method

1. Dissolve the sugar in the water over a moderate heat. When it has dissolved, stir in the vinegar, syrup and butter. Bring to a boil and cook without stirring until it reaches hard-crack stage (138C) or hardens into a ball when dropped in a jug of cold water. This should take around 10 minutes boiling time.

2. While the syrup is cooking, pierce each apple with a wooden stick. Once the toffee is ready, dip each apple into the hot toffee, turning it around in the syrup so that each one is fully coated.

3. Leave to harden on a lightly oiled tray before serving. If you’re planning to keep them for a day or two, wrap the apples in cellophan

Scary Mary says don’t forget mum and dad on Bonfire night
 

Hot mulled cider punchIngredients

  • 100 g brown sugar
  • 1 pinches salt
  • 2 litres cider
  • 1 tsp ground allspice
  • 1 tsp  wholecloves
  • 1 pinches nutmeg
  • 2 oranges, peel only, cut into segments
  • 6 cm cinnamon sticks
  • 50  g  blanched flakedalmonds,   lightly toasted

Method

1. Combine the sugar and salt, and add to the cider in a large saucepan.

2. Tie the spices in cheesecloth and add to the cider. Slowly bring to the boil. Cover and simmer for 20 minutes.

3. Remove the spices and add the orange peel, cinnamon stick and toasted almonds before serving in a punch bowls

Chilli con carne

This recipe is classed as easy

Prep time:
20 min
Cook time:
1 hr 30 min
Serves:
6

Ingredients

  • 2 large onions
  • 700 g lean stewing beef, fat removed and cut into 1-2cm cubes
  • 5 clovesgarlic, crushed
  • 800 g canned chopped tomatoes
  • 2 green peppers,  sliced
  • 3   green or redchillies,   chopped, seeds left in if you like your chillies fiery
  • 2 tsp  groundcumin
  • 1 tinned redkidney beans, 400g
  • 1 tsp brown sugar

To serve


Method

Heat the olive oil in a casserole,or saucepan and fry the meat until it changes colour – about 5-7 minutes. Add the onion and garlic and stir for a minute or so before tipping in the tinned tomatoes,chopped chillies, peppers, and a good pinch of salt.

Cover the pan and simmer for about an hour, until the meat is tender and the liquid reduced to a thick sauce. If it gets too dry during cooking, pour in a little more water.

Add the cumin, kidney beans (and a little of the bean liquid,if you like)and the brown sugar. Simmer for a further 10 mins before serving with rice, a spoonful of sour cream, grated cheddar cheese and and coriander leaves as a garnish.  For added spicy kick, serve this dish with hot chilli sauce.

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