Party Food Suggestions For Halloween
Any super host knows that the best parties all have one key ingredient, good grub! If you’re hosting a Halloween party this year, we’ve got plenty of Butcher.ie Halloween food ideas, let us inspire your menu of delights to complement your Halloween cocktails and treats. We have chosen some real crowd favourites, these easy Halloween recipes will ensure your party is ghoulishly good.
Our Tomahawk is a true visual and taste experience and every steak lover’s dream. Our Tomahawk steak is an incredibly tender steak with buttery, rich flavour. This cut has beautiful marbling and adds a rich ribeye flavour and delicate buttery taste which can be experienced in each bite. This steak will have your mouth watering while delighting your taste buds, and is sure to make a big impression at any event.
Prep time 10 minutes Cooking time 50 minutes Rest Time 10 minutes
- 1 tomahawk steak 32-67oz
- Salt and freshly ground pepper, to taste
- 4 tbsp butter Additional chillies if desired
- 2 tablespoons of oil, plus more for drizzling (Virgin Olive Oil or Canola)
- 1 small head garlic
- Remember to remove your beef tomahawk steak out of the packaging, pat dry and bring to room temperature
- Heat an outdoor grill to highest heat or a heavy based frying pan until it sizzles when you add a drop of oil, Also preheat the oven to 180 degrees.
- Season steaks generously with salt and pepper. Use approximately 1 teaspoon of salt and pepper per pound of steak. Get the top, bottom, and all the sides. Use a generous amount of salt as this is a thick steak.
- Sear the steak for 4 to 5 minutes on each side, letting the flames lick up the sides. You’ll know the steak is ready to flip when it releases easily from the grill.
- Transfer the steak to a baking sheet . Bake in the preheated oven until the steak reaches an internal temperature of 130 degrees. This will take about 40 minutes, but use a meat thermometer for 100% accuracy.
- Let rest for 5-10 minutes. Spoon 1-2 tablespoons of butter onto the steak. The steak continues to cook during those few minutes of resting. This continuation of cooking is great because it doesn’t dry out the steak, as it would by simply leaving it in the oven longer. Cutting into the steak interrupts that last little period of cooking by releasing the heat inside the steak. Trust us, let it rest a few minutes and your tomahawk steak will turn out perfect. Once the rest period has finished, slice and serve.
Different Butter Options
- Garlic and Herb Mix
In a bowl, combine butter, garlic, parsley, rosemary, salt, pepper and Worcestershire sauce. Mix until well blended.
- Chilli Mix
Something for the fans of a bit of heat, In a bowl mix softened butter with ½ teaspoon of chilli puree or 1cm piece of chilli depending on heat tolerance. Our suggestion for chillies would be for a mild heat hit the Serrano pepper and for the true chilli lovers Habañero pepper. Make sure your chilli choice is fully deseeded and finely chopped before adding it to your butter.
Bavette Steak Tacos
Unquestionably, our Bavette Steak is a highly flavoured flat cut. Done right, Bavette steak can be quite the show-stopping, mouth-watering centrepiece for the centre of your tacos . This quick recipe uses a simple marinade for your Bavette steak. It just needs 1 hour of marinating before you throw it onto a pan. From there, you can top off your tacos with diced onion, coriander and fresh lime juice.
It’s simple, it’s easy and it’s just perfect.
Prep time 15 minutes Cooking time 5 – 6 minutes
- 2 tablespoons soy sauce
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons canola oil, divided
- 3 cloves garlic, minced
- 2 teaspoons chilli powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 500g Bavette steak, cut into 1/2-inch pieces
- 12 mini flour tortillas, warmed
- 3/4 cup diced red onion
- 1/2 cup chopped fresh coriander leaves
- 1 lime, cut into wedges
- In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chilli powder, cumin and oregano.
- In a Ziplock bag or large bowl, combine your sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
- Heat remaining 1 tablespoon canola oil in a large pan over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
- Serve steak in tortillas, topped with onion, coriander and lime.
Pork Butt Pulled Pork Sliders
Our Pork Butt is perfect for a slow-cooked roast. With an ample covering of fat for real depth of flavour and tenderness. Pork butt and pork shoulder are frequently confused, both come from the shoulder of the pig, but pork butt is higher on the foreleg, while pork shoulder is farther down. Pork butt has more fat marbling throughout the meat and a more uniform shape. Follow this recipe for a beautifully smoky, melt-in-the-mouth main course slow-cooked for several hours, it’s easy to follow. No tricky measurements involved, minimal ingredients making it ideal for a Bonfire Night feast after the fireworks.
Prep time 15 minutes Cooking time 6 – 8 hours
- 2 tablespoons. Smoked paprika
- 1 tablespoon. Black Pepper
- 1 tablespoon. Cumin
- 1 tablespoon. Irish sea salt
- 1 tablespoon. Garlic Powder
- 1 (2kg) Pork Putt
- 1 (500ml) Can of Cider
- 1 (250ml) BBQ Sauce Smoky
- 16 Sweet Mini Dinner Rolls/Brioche Rolls
- (Optional) Gouda Cheese – Coleslaw
- Mix together 2 tsp each smoked paprika, ground cumin, pepper, and garlic powder, plus 1 tsp Irish sea salt. Rub the spice mix all over the 2kg pork butt.
- Put the pork in a big casserole dish, and pour the cider over the pork butt. Cover with a lid and cook in the oven at 150C/130C for anywhere between 6 to 8 hours until tender and falling apart. Check every few hours in case it gets dry – if it does, add more cider.
- Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole.
- Using 2 forks, shred the pork butt into bite size pieces on a cutting board. Return the shredded meat to the casserole and add your BBQ sauce. Mix the sauce and meat together. Ladle some of the liquid into a bowl for dipping.
- Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste.
- Spoon a portion of the BBQ pulled pork onto the bottom half of each roll, add a slice of gouda cheese and the bowl of juices on the side for ‘French dipping’ the slider while you’re eating.
Chilli Chicken Wings
Our chicken wings and this recipe for marinade will make your chicken wings absolutely impossible to put down. The sauce is spicy, sweet, and garlicky. It’s the perfect combination to keep your guests reaching for more.
Prep time 15 minutes Cooking time 15 minutes
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon soy sauce
- 1 tablespoon honey
- ¼ cup chilli garlic sauce
- Juice of 1 lime
- 4 cloves of garlic, minced
- 1 tablespoon, freshly minced ginger
- 1kg Chicken wings
- In a large bowl, whisk together oil, soy sauce, honey, chilli garlic sauce, lime juice, garlic, and ginger. Set aside ½ cup of mixture. Add chicken wings to remaining marinade and toss to coat. Cover and refrigerate for 2 hours.
- Preheat the oven to 180C and place a wire rack over a baking sheet. Remove wings from marinade and place on a wire rack. Bake until golden and crispy, 50 to 60 minutes, flipping wings halfway through.
- In a small saucepan over medium heat, add reserved marinade. Bring to a boil, then reduce heat and let simmer until thickened, 10 minutes.
- Turn the oven to broil. Brush sauce over wings and broil until caramelised, 2 to 3 minutes.
Roast Back Bacon Joint with Colcannon and Kale
Our roast bacon joint is ideal for those who want something a little more traditional this Halloween. There’s no denying that this roast back bacon joint is so succulent as it roasts for just long enough to infuse the sweet, sticky glaze into the meat without drying it out. Plus, with the addition of the creamy mashed potatoes and kale makes this dish a luxurious traditional Irish dish.
Prep time 25 minutes Cooking time 45 minutes
Back Bacon Joint
- 1.13kg(2.5lb) quality back bacon joint
- Choice of Glazes: 1-2 x 15mlsp (1-2tbsp) honey; Marmalade and or mustard – a spoonful of each or your favourite
- 1kg potatoes, peeled
- 250g curly kale, washed and finely sliced, discard any thick stalks
- 100mls milk
- 100g butter
- Salt and freshly ground black pepper
Back Bacon Joint
- Place the joint into a foil lined roasting pan. Add a small cup of water and lightly scrunch the foil around the joint.
- Open up the foil for the last 20 minutes of cooking and brush now with the glaze (if you are using one).
- Drizzle with a little olive oil, season and roast for 40-50 minutes.
- Cook the potatoes in a covered pot of boiling salted water for 15-20 minutes until tender. Drain in a colander.
- Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it’s hot, add the Kale. Cook the Kale for 3-4 minutes, or until they are wilted and have given off some of their water.
- Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium. Use a fork or potato masher and mash the potatoes, mixing them up with the Kale. You can also add salt to taste and serve hot, with a knob of butter in the center.