7 Perfect For Halloween Sous Vide Recipes You Need To Try | The Tool Shed

7 Perfect For Halloween Sous Vide Recipes You Need To Try

Halloween is just around the corner, and for those who absolutely live and breathe the spooky season, you’re no doubt making plans that go beyond simply dressing the kids up and heading out around the neighbourhood for a quick spot of trick or treating.

If you’re the sort of person who loves to go all out at Halloween and decorate the house, dress up, and maybe even throw parties, why not rustle up some Halloween themed recipes too?

Even if you’re not a huge Halloween fan, this roundup of our recipes really embodies autumnal food and drink and makes great use of seasonal produce, so read on to find out how to do Halloween sous vide style!

Savoury

Sous vide lentil, roast butternut squash and fennel salad

This hearty dish combines warming lentils with seasonal butternut squash for a filling and comforting meal that is ever so autumnal.

The ingredients in this are perfectly balanced to create a really well-rounded dish, and if you’re a lover of butternut squash you really need to give it a try.

The zesty ricotta dressing really complements the dish and the lemon and tarragon flavours are a match made in heaven.

Pumpkin velouté with wild mushrooms

This savoury stock-based sauce is one of the five ‘mother sauces’ of French cuisine, and our autumnal take includes pumpkin and wild mushrooms, with truffle oil and grated truffle to give it a delicious earthy flavour.

Sous vide pumpkin

No roundup of Halloween recipes would be complete without teaching you how to cook pumpkin sous vide. It really is the perfect autumnal vegetable, and cooking it sous vide avoids the loss of colour or flavour that can occur with some more traditional cooking techniques.

Sweet

Dark chocolate fondant with chestnut ice cream and sous vide squash puree

Halloween is as much about treats as it is tricks, and this dessert is certainly a real treat. Chocolate, chestnut, and squash come together in this rich autumnal dessert that is truly indulgent and perfect for serving around Halloween.

Candied toffee apple

Toffee apple is synonymous with autumn, Halloween, and bonfire night, so why not give it a go sous vide style? This warming winter dessert is simple and sweet, and perfect to serve up after one of the hearty savoury dishes above!

Beverages

Sous vide toffee apple and peppercorn gin cocktail

Adults may need some witches brew after overseeing all of the Halloween festivities, so why not try our sous vide toffee apple and peppercorn gin cocktail?

Sous vide cooking isn’t just for food, you can make some amazing cocktails sous vide style too, and this gin-based beverage is infused with autumnal flavours such as caramel and apple, and has a nice peppercorn kick to it. Top with ginger ale for best results!

Smoked toffee apple cocktail with rosemary

Caramel Apple Cider Cocktails on a rustic background with apples, caramels, and lemon.

If you’re more of a vodka person but you still love that toffee apple flavour around Halloween, this cocktail may be the one for you! Toffee apple pairs wonderfully with rosemary and the smoked flavour just works so well in this spooky autumnal cocktail.

We hope you’ve enjoyed this roundup of some of our favourite Halloween and autumn-themed recipes. Be sure to check out our recipe section if you’re after any more inspiration, and if you’re completely new to sous vide then our beginner’s sous vide recipes section is a great place to start.

Post by Chris Holland

Our Chef Director Chris Holland worked as Head Chef at the prestigious Alderley Edge hotel before joining us. He has a passion for using the best produce and never compromises on quality. Author of our best selling book Sous Vide The Art of Precision Cooking, Chris is a expert on the sous vide technique.During the later part of my school days at Wardle High School Rochdale I always wanted to be a chef . I knew from the very start that my path to work was never going to be academic it was always going to be something practical and hands on.

As a young boy growing up I was inspired to cook with my Grandma who was and still is an inspiration to me . I have memories of helping make the cakes that she always had made for visitors and family alike . She made the most amazing cakes and I loved nothing more than eating the sweet raw cake batter straight from the bowl . We used to fight over who got to lick the bowl/spoon after the cakes were made. My grandma’s philosophy for cooking even on a shoe string budget was always to use fresh and seasonal ingredients either home grown or bought from the market.

School was somewhat of a drag for me as I was itching to learn to become a chef.

I started at Hopwood Hall college as a chef and instantly fell in love with it .To me it was the only real time I excelled in something and this inspired me to really get my head down and put in the hard work. College was the first time I really excelled in something and gave me the opportunity to laugh at the teachers who said I would never make something of my life!!!!

During the three years at college I also took on a part time position in a local hotel working the bar and restaurant first and then the kitchen. These were great days and gave me the opportunity to see how the industry ticks. I learnt a lot from those days both good and bad !! But I have to say I was itching to work only in the kitchen but it was a good insight into the catering world .

After completing college I moved away from Rochdale for a full time roll at one of Cheshire’s most talked about Hotel restaurants The Stanneylands Hotel. This was the school of hard knocks for me as I quickly realised that although excelling at college meant nothing in “The Real World”.

I loved every minute of the 18 hour days 6 days a week on minimum wage . Although difficult I feel that without this grounding I wouldn’t have achieved what I have today. After 18 months of hard graft I left Stanneylands and went with the Head chef to open a fine dining restaurant at Mere Golf and Country Club. The opportunity to work alongside Matthew Barrett was too good to turn down. I learnt so much from the ex-Ritz chef and working in a much slower paced role helped me develop a much better understanding of how to organise and run a kitchen. We were a very small team and teamwork was and still is the only way to go for me.

After 2 years at Mere I got the opportunity to go into The Alderley Edge Hotel as Junior Souschef. The Early days at the Edge were all about learning new styles of cuising which is invaluable in any role as a chef. I got the opportunity to grow and learn all aspects of every section which was inspiring . I was offered the opportunity at the age of 29 (2004) to take the role of head chef. For me this was when I really started to develop my own style of food.

After 9 years at the top winning Cheshire restaurant of the year , Chef of the Year and appearing on GBM amongst many highlights including cooking for many celebrities and famous people I decided to move on into development with Sousvidetools.

The main inspiration for this was to train and educate people . I always had a great passion for education but could never really see myself at a college . The job is super rewarding and I am proud to say we have become the leading light in sous-vide education in the UK . This is something I am very proud of . Food is my biggest passion and this is what keeps me interested the most . I love to travel and try out other countries cuisines. I am constantly inspired by ingredients and the pursuit of getting the best out of them without destroying their natural flavour .It is super important to me to continue to try and be at the forefront of the food scene this is what inspire me and the team to keep driving forward .

Technology is now widely used in the industry and I am super proud to say we have been a big part of spreading that message.

I am very lucky to be in the position I am and the drive to constantly improve our training and links to the next generation of young budding hospitality chefs.

TI feel that my experience over the last 25 years really enables me to get close and educate the “next generation” of chefs .

The industry which I love is really struggling to bring through new recruits and if I can help that process I will be immensely proud.

The food seen in the Uk has improved dramatically over the last ten years and I feel this will continue with the correct education. What happens next only fate will tell us...

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