I’ve never been a fan of edible art. Experimenting with new tastes is one of life’s great pleasures, but my personal belief is that food is for eating, not decorating. Also, Mum always told me not to play with my food.
I know the argument put forward by child behaviour experts: supposedly if the teachers at my primary school had made funny faces out of the liver and broad beans, I may have been tempted to eat those foul foods of the devil, rather than bringing them home secreted in my pocket.
So no, I’ve never made a tropical island scene out of fruit, or minion shaped sandwiches.
But you may recall, I did promise in these pages to cook one completely new recipe every month (new to me, rather than ground-breaking in its originality) and what better way to mark October than with a Halloween inspired recipe.
I lack artistic flair so had to stick to something basic and fool-proof, which ruled out intricate spiders web decorations and recipes involving goulish bloodied body parts. I also wanted to make something we would actually eat, rather than just admiring before throwing it in the compost bin.
I stumbled upon a recipe for tomatoes, stuffed with herby rice. But we didn’t have tomatoes. Or rice. What we did have was sweet red peppers and sausage meat – so I made these lazy Halloween stuffed peppers, or as the hubster insists I call them: Halloween-o Peppers (get it?).
- 4 large sweet red peppers
- 250g Forestiere Mushrooms (or any strong flavoured mushroom)
- 1 crushed garlic clove (or half a teaspoon of Very Lazy Chopped Garlic)
- 250g sausage meat
- 30g breadcrumbs
- 1 tablespoon olive oil
- Pinch of salt and pepper
- Half a tube of Primula Original Cheese or Primula Light
Preheat the oven to 190 degrees.
Cut the top off the red peppers but keep the ‘lids’ for decoration. Scoop out and discard the seeds and white core. The peppers need to be able to stand up in the oven, so cut the bottoms to make them flat if necessary, but without making a hole – otherwise the stuffing will seep out.
With a small sharp knife, cut a spooky Halloween face into the peppers and set aside.
Chop the mushrooms into very small pieces and fry in hot olive oil, with the garlic for five minutes or until the moisture from the mushrooms has nearly all evaporated. Take the pan off the heat, add the sausage meat, breadcrumbs and seasoning and stir together.
Spoon the mixture into the peppers. Put the lids on, place on a baking tray and cook for 40 minutes.
Squeeze the Primula cheese on top of the hot stuffing and let it ooze over the peppers.
Serve with something grizzly like some fava beans and a nice Chianti!
What do you think of my first (and possibly only) attempt at edible art? Do you have a favourite Halloween recipe? Leave me a comment below, I always reply.
Much love, Vx
[Disclosure: Nope, nothing to see here.]