A Halloween Treat; pork pies and a pumpkin rice recipe! 🎃
Serves: 4 Hungry Ghouls, Prepare in: , Cook in:
Halloween in Yorkshire has become a bigger and bigger event every year. Though haunted houses and trick or treating is a lot of fun, it's always the food aspect of Halloween we're the most interested in! Inviting friends and family round and having 'spooky' buffet style party food has been our tradition for the last few years. This year, we're planning a bit of a sit down dinner - this recipe is what we'll be having for our main course. A pumpkin pot with two medium lattice pork pies to fill everyone up before the Halloween movie marathon begins!
- 2 medium Vale of Mowbray lattice pork pies (you can use our handy pie locator to find your nearest stockist!)
- 250g long grain rice
- 1 chicken stock cube
- 350g chunked pumpkin flesh (YouTube has great tutorials on how to get the flesh of a pumpkin if you’re unsure!)
- 8 rashes of bacon
- 50g butter
- 2 leeks, washed and sliced
- Take a microwavable bowl and fill with the leeks, bacon (chopped into small chunks) and pumpkin, putting the butter on top and cook for 5 minutes until it’s all starting to cook
- During your 5 minutes, you’ll need to boil the kettle and make 700ml of stock
- Take your veggies out of the microwave and tip in your rice, season it with salt and pepper and then pour in the stock
- Stir the mixture to make sure it’s all combining and even
- Recover with cling film and microwave for another 10 minutes
- Take out and stir, then put it back into the microwave for another 5-10 minutes until the rice is cooked
- Leave to stand for 5 minutes before stirring and serving
Whilst you were waiting for your rice and veggies to cook, pop your two pork pies into the oven at 180 for 15 minutes until piping hot. To serve the recipe, pour the rice into four bowls and then cut the pork pie into even halves and place in the middle of the rice in each bowl.
We celebrate the 31st October every year – but why? It’s an annual holiday which holds its roots in European traditions. The ancient Celtic festival, Samhain, is where Halloween has come from. Samhain meant people would light bonfires and wear costumes to ward off ghosts. All Saints Day was announced by Pope Gregory III to honour the dead, soon the night before became known as All Hallows Eve. The date of the end of October has always marked the end of the harvest and the beginning of a long cold winter – a time associated with human death since they didn’t have the same luxuries as we do today to carry them through the cold days and nights. Celts believed it was this night that the boundaries between the living and the dead were blurred and the ghosts of the dead were welcomed to walk on earth on this night.
The ghosts were suspected of causing trouble and damaging crops, but more than this – they could make predictions for the future and since the people were very dependent on the volatile natural world at this point, it was a point of comfort during these long days.
Today, Halloween in America has grown to the second largest commercial holiday after Christmas – Americans spend an estimated annual $6 billion a year on the holiday. Traditionally, when ghosts were thought to come back to earth and they feared encountering them, people would wear masks when they left home after dark to ensure they wouldn’t be recognised – hoping ghosts would mistake them for fellow spirits. Food would be placed outside of homes to make the ghosts happy and stop them from entering the house.
How are you spending the day? We’ll be avoiding black cats, ladders, ghosts of the dead and eating our weight in our latest recipes and the trick or treat chocolate…