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Dark Dining

We've put together some seriously dark recipes for a grown-up halloween supper - including a Black Heart cocktail!


Black Spaghetti with Mushrooms and Parmesan

Serves 4

Prep time 30 mins

I N G R E D I E N T S

450g mixed mushrooms (button, king trumpet, oyster and porcini mushrooms)
1 shallot
1 clove of garlic, peeled
4 spring onions
2 tbsp butte
Salt
Freshly ground black pepper
Sugar
1 tbsp flour
125g whipped cream
100 ml chicken stock
400g black spaghetti
70g freshly grated Parmesan

M E T H O D

Clean mushrooms and chop, chop the shallot, garlic and spring onions. Melt the butter in a pan over a medium heat.  Fry the mushrooms, shallots and garlic until golden.  Season with salt, pepper and a little sugar.  Remove half of the mushrooms and set aside for later.

Stir in the flour, and fry for a few moments. Add the cream and stock, stir and bring to a boil.  Reduce to a medium heat an simmer for about 8 minutes.

Blend to a sauce using a hand blender. Return the rest of the mushrooms and spring onions to the pan and season.  Keep the sauce warm.

In the meantime, cook the spaghetti according to package directions.Drain and toss through the mushroom cream sauce. Serve with Parmesan and freshly ground black pepper.

Recipe by Nicky & Max. See more from them here.


Salmon Burger on a black Brioche Bun

Serves 3-4 (depending on burger size)

I N G R E D I E N T S

For the burgers;

500g fresh salmon, skin removed and pin-boned
2 – 3 spring onions
1 tbsp lemon juice
1 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp wasabi paste
Small bunch coriander (leaves and stalks)
1t fish sauce
2 tbsp panko or white bread crumbs

For the crispy greens;

1 cup of finely shredded cabbage (red or white)
½ a cucumber cut into ribbons
Fresh rocket leaves
Fresh coriander leaves

For the dressing;

2 tbsp lemon juice, 2 tbsp lime juice, 2 tbsp rice vinegar and 1t sugar

To assemble:

4 squid ink brioche rolls, buttered
Lime wedges to spritz and garnish
8 tbsp wasabi mayo to spread

M E T H O D 

To make the burgers place a third of the salmon plus all the other burger ingredients in the Breville Control Grip with chopper attachment and blend until you have a thick paste.

Finely chop of the remainder of the salmon into very small dice and mix this with the paste. Dampen your hands and mould the salmon mix into 3-4 patties. Place on a lined tray, cover and refrigerate until firm. This can be made in advance.

Mix the dressing ingredients until the sugar has dissolved and toss the greens through this. Heat the Breville Health Smart Grill to sandwich and toast the buns on the cut side until golden brown. Set aside.

Turn the grill to Sear, and when ready, place the burgers on the grill adjusting the lid to rest gently down on them without squashing them. Cook for 4- 5 minutes until firm (4 minutes slightly rare, 5 minutes cooked through) * tip – you may want to flip them toward the end of the cooking time if the top side is not brown enough.

To assemble the burgers, spread 2 tbsp of wasabi mayonnaise on the toasted roll base, and then layer with cucumber ribbons, the salmon burgers and the remaining dressed greens. Serve open with the top bun on the side.

Photo and recipe by drizzleanddip.com.


Black Vodka and Fig Cocktail - The Black Heart

I N G R E D I E N T S

Serves 1

15ml ounce Black Vodka (like Blavod)
15ml Fig Vodka (like Figenza)
45 ml ounces Creme de Cassis
Dash of Dry Vermouth

M E T H O D

Combine with ice in a martini shaker. Shake to mix and strain into a cold martini glass. Garnish with a split black fig. 

Recipe and photography by Kelli Hall

Tags: foodhalloweenpastaburgercocktail
Posted on 23rd October 2015 by Hush

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