Halloween is upon us once again and everyone is preparing for a night of ghouls, ghosts and long-legged beasties. Nick has some good suggestions on his Blog: Halloween Wines and I have dug up some more to help with your spooky soirée.
Goulash is an ancient Hungarian dish which uses Paprika and Garlic – it should warm you up if you are suffering from a deathly chill and the garlic will keep the vampires at bay:
1 red pepper
2 cloves garlic
1 lb beef (braised or stewing)
2 tbsp paprika (Hungarian smoked paprika if you can find it)
¼ tsp crushed black pepper
½ caraway seeds
1 can of tomatoes
2 bay leaves
salt to taste
Heat the oil in a heavy bottomed saucepan or casserole dish. Add the onions and the red pepper, cover and sweat onions until translucent. Add the garlic and sauté. Add the meat, stir together and season with salt. Cover and let sweat gently for several minutes. Add the paprika, caraway seeds, the pepper and the bay leaves, stir all together, cover and let cook on a low heat for 10 to 15 minutes until meat has picked up the flavour of the seasonings. Add the tomatoes, stir and cover and return to a simmer. Simmer for about one hour.
You can serve this in a hollowed out pumpkin for extra effect.