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1/1 Photo of Trick or Treat Dip
1 hr 20 mins
Now here's a recipe, I would NOT have thought of as British but I found it on the Great British Kitchen website with the suggestion "Why not serve this at a Halloween party?" So I'm posting it as British for the 2005 Zaar World Tour. Sounds like a great recipe for Halloween, one of the major festivals of the Old Religion in England and Europe, or for a scrumptious anytime. The inclusion of Tandoori spice mix - which I'll certainly be leaving out when I try this recipe - of course reflects the impact of the influences of Indian cuisine on the English culinary scene. If you are serving this to children, you'll probably want to omit or cut back on the spices. Steak and Kidney Pudding, Quails' Eggs or Roasted Pheasant this recipe is NOT, but it's a modern Indian-influence British recipe in celebration of a pagan festival, though many who make and eat this won't know that! And it provides universal measurements for the oven temperatures. A great global village recipe! The cooling time has not been included in the preparation and cooking times below. This recipe could easily be fully prepared ahead, except for the final 10-15 minutes of cooking, which could be done just before the potato skins are to be served.
Units: US | Metric
Serving Size: 1 (101 g)
Servings Per Recipe: 8
The following items or measurements are not included:
tandoori spice mix