Kent-based Bennett Opie has been bringing flavour to kitchens, bars and restaurants since 1880. From treasured family recipes to carefully sourced ingredients, the Sittingbourne company continues to inspire everyone from home cooks to Michelin-starred chefs. Here are four Halloween-themed recipes to try at home…
Devilishly hot Halloween pizza (Image: Bennett Opie)
Devilishly hot Halloween pizza
Makes: One pizza
Prep time: 20 minutes
Cook time: 10-12 minutes Allergens: Gluten, dairy, walnuts
Ingredients
2tbsp Opies Mini Silverskin Onions, plus 1tbsp harissa to marinate
150g pizza dough, plus semolina for stretching or 1 pizza base
2tbsp tomato sauce
15 slices pepperoni
8 baby mozzarella balls
½ – 1tsp chilli flakes, to taste
2 Opies Pickled Walnuts, sliced
1tbsp hot honey
Pinch chilli flakes
Method
Preheat oven to 240°C, 220°C Fan, Gas 9.
In a small bowl, add the mini silverskin onions and harissa and leave to marinate for 30 minutes.
Onto a lined baking tray, pizza tray or stone, roll and stretch the pizza dough to approximately 20cm-25cm (8in-10in) wide.
Construct the pizza. Spoon the tomato sauce over the base, followed by the pepperoni, mozzarella balls and half of the chilli flakes. Finish with the sliced pickled walnuts.
Cook for eight-10 minutes until crisp and the cheese is bubbling and golden.
Drizzle over the hot honey and remaining chilli flakes.
Serve immediately. Delicious with a cooling, crunchy green salad.
Halloween nachos with roasted pumpkin & spiced onions (Image: Bennett Opie)
Halloween nachos with roasted pumpkin & spiced onions
Makes: Two servings
Prep time: 10 minutes
Ingredients
2tbsp olive oil
½ butternut squash, peeled, cubed or 300g pumpkin
3tbsp Opies Mini Silverskin Onions
2tbsp chipotle paste or 2tbsp Bharat Spice Mix
2tsp chilli oil or harissa
2 cloves, garlic, crushed
Salt and pepper
1 bag nachos
3tbsp Opies Spicy Tomato Chutney
1 x 125g mozzarella ball,
torn into pieces
4 Opies Pickled Walnuts, sliced
To drizzle
1tbsp yoghurt
2tbsp chilli oil or harissa – to create a ‘bloody’ drizzle
Juice of half a lemon (optional)
Smoked paprika or red pepper flakes, to garnish (optional)
Method
Preheat oven to 200°C, Fan 180°C or Gas 6. Alternatively, preheat air fryer to 180°C.
Line a baking tray with parchment. Use a parchment liner for the air fryer.
Combine the olive oil, squash, mini silverskin onions, spices, chilli oil (or harissa), garlic, salt and pepper and mix well. Roast for 25-30 minutes until cooked. Set to one side.
On another lined baking sheet or lined air fryer tray, layer the nachos onto the sheet and spoon over the tomato chutney. Scatter over the cooked, roasted vegetable mix. Lay over the mozzarella, any extra silverskin onions and walnuts.
Bake for 10-12 minutes until the cheese is golden and bubbling.
In a bowl combine the yogurt, chilli oil (or harissa) and lemon juice. Drizzle over the cooked nachos. Finish with a sprinkle of red pepper flakes (if using). Serve immediately.
Halloween black cherry & mascarpone tart (Image: Bennett Opie)
Halloween black cherry & mascarpone tart
Ingredients
1 pack ready rolled sweet shortcrust pastry (use standard shortcrust if sweet isn’t available) or 1 large premade baked sweet pastry case
1 egg, beaten (only required if baking the case)
250g mascarpone
50g icing sugar
Zest and juice of 1 lemon
1tsp vanilla essence
3tbsp Opies Berry Compote
½ jar Opies Black Cherries
in Kirsch
Cocoa powder, to dust,
(optional)
Method
Preheat the oven to 200°C, fan 180°C, Gas 6.
Grease a 20cm tart tin. Roll out the pastry and prick the base with a fork. Brush on egg to create a shiny crust.
Cover with cling film and place in the fridge for 20 minutes to chill.
Remove from the fridge and line the centre with parchment paper. Add baking beans (or uncooked beans /rice) and bake for 15 minutes, remove the paper and weights, then bake for a further five minutes. Allow to cool.
Meanwhile, whisk together the mascarpone, icing sugar, lemon zest, lemon juice and vanilla essence.
Once the pastry base has cooled spread with the mascarpone mix. Spoon over the compote and then the cherries.
Immediately before serving, dust with cocoa powder (if using).
Hints & tips to make ahead:
The base can be made ahead of time and stored for two days in an airtight container. The mascarpone mix can be made ahead and stored in the fridge for up to three days.
Halloween mini bloody eye tartlets (Image: Bennett Opie)
Halloween mini bloody eye tartlets
Makes: 16 tartlets
Prep time: 10 minutes.
Allergens: Gluten, Dairy
Makes: 12 small tarts or 1 large tart
Prep time: 20 minutes. Chill time: 20 minutes. Cook time: 15 minutes. Allergens: Gluten, dairy
Ingredients
16 mini sweet Tartlet Cases
3tbsp Opies Compote
3tbsp thickened cream
16 Opies Cocktail Cherries
Edible glue
16 edible eyes
Method
Spoon the compote into the cases. Followed by the thickened cream.
Add the cherry, then glue on the eyeball. Serve with a ghoulish smile!.
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