Witches’ hats: a spooky canapé recipe for Halloween

Method:

1. Begin by making the purple cauliflower puree. First remove the cauliflower outer leaves. Then cut the cauliflower in half and remove the centre core with a knife. Cut into small thumb sized florets.

2. Melt the butter in a large pan, and then add the purple cauliflower florets coating them in the melted butter for a few minutes on medium heat.

3. Now add in the whole milk, salt and white pepper, and put a lid on top. Cook for 6 minutes, stirring occasionally until the cauliflower is soft and cuts through easily with a knife.

4. Remove from the heat and drain the excess of butter and milk. When slightly cooled add the mixture to a food processor and pulse for several minutes until the mixture is a puree consistency, and lump free. At this stage you can add in a little double cream to loosen it and make the cones easier to fill. Place the puree in a large bowl.

5. You can make this recipe deliciously smoky by adding a few drops of liquid smoke extract, and stirring this through the puree.

To assemble:

Get out your black savoury cones, (witches’ hats). To fill your witches’ hats right to the tip, use an icing bag filled with the puree for accuracy in filling. Once evenly filled add a 1/4 teaspoon of the salmon roe to each cone and a spring of dill. The puree will fill all 20 cones with plenty left for dipping.

To present your Witch hats for full effect serve them turned upright; to do this place a generous dollop of puree, on a large platter (one for each cone and not touching). This will create the purple brim to your black cone hat, and keep them upright as you serve to your guests.

care.king.com