A Spooky Dinner for Halloween
This Halloween we asked our chefs from Seafire Steakhouse & Bar if they could share some special recipes for a proper celebration. Chef de Cuisine Joe Hlusko and his team duly obliged and have completely blown us away with an entire range of spooky specialties. See the amazing pictures of the Seafire Halloween Specials!
- Pumpkin Gnocchi with Crisp Sage, Brown Butter, Goat Cheese
- Halloween Sweet Corn and Lobster Bisque
- Halloween Salt and Pepper Squid Gazpacho
- Halloween Kataifi Prawn Mummies
- Halloween Braised Rib Pies, Foie Gras, Scary Sauce
- Halloween Baby Chicken, Pumpkin, Ricotta and Sage Stuffing with Roasted Garlic Sauce
- Halloween Chocolate and Cherry Spider
- Halloween Apple Tart, Cinnamon Ice Cream
We thought we’ll share a few of these recipes so you can try to make them at home. So when you go out trick or treating tonight, remember that Atlantis already treated you!
Halloween Salt and Pepper Squid Gazpacho
IngredientsGazpacho 200g – Tomatoes (cut in half) 20g – Cucumber (peeled) 15g – Red Capsicum (seeds removed) 10g – Shallot (peeled) 20g – White bread (cut in cubes) 1 – Basil leaf 1 – Garlic clove, crushed 50ml – Tomato juice 10ml – Extra Virgin olive oil 5ml – White vinegar 10ml – Tabasco 10ml – Worcestershire sauce Salt and pepper to season Lemon juice. 10 – Baby squid, cleaned |
MethodGazpacho
Squid
To Serve
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Chef Joe’s tip:
The Gazpacho is a simple soup so the correct amount of seasoning is very important. Make sure you taste after you add each ingredient in, to get the perfect balance of each flavour. The lemon juice at the end will bring a nice acidity to the palate, and also make your soup taste extremely fresh
Baby chicken, Pumpkin, ricotta and sage stuffing, roasted garlic sauce
IngredientsChicken 1 Butterflied baby chicken 400g (ask your butcher to debone it, but leave it flat) Stuffing 200g – Ricotta cheese ¼ bn – Thyme ¼ bn – Sage 50g – Pumpkin, skin and seeds removed, diced 2 – Garlic cloves Salt and pepper to taste Vegetables 1 – Pumpkin, cut into cubes, baked 1 – Zucchini, cut length wise, baked 20g – Butter 5ml – Lemon juice Salt and pepper to taste Garlic sauce 2 – Sprigs Thyme Salt Pepper 1 – Roasted garlic head (peeled) 200ml – Veal stock (reduce until coats the back of the spoon) 30ml – Chicken stock 20g – Cream |
MethodStuffing
Vegetables
Garlic sauce
To serve:
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Chef Joe’s tip:
For a perfectly golden skin, brush the chicken with a little oi lwill make sure the chicken is heated evenly. Then season liberally with flaked salt – it will draw any excess moisture away from the skin.
Apple tart, cinnamon ice cream (makes 1)
IngredientsApple tart 1 – Apple (green) 100g – Sugar 30g – Butter Tart 100g – Puff pastry 1 – Egg Garnish 1 – Scoop Cinnamon ice cream 1 – Tip of mint Caramel Sauce 200g – Sugar 50g – Butter 40ml – Cream |
MethodApples
Tart
Caramel sauce
To Serve
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Chef Joe’s tip:
Make sure you save some of the caramel sauce to glazing the apple tart after it is cooked. This will give the tart a beautiful shine and give it that extra tasty look.