With Halloween just around the corner we decided to have a spooky little par-tea at National Tea Day HQ! What better time to get your creativi-tea on? We’re excited to share our top tips for creating a devilishly delicious and wicked Halloween par-tea of your own. Go on, pull out all the stops, frighten (and delight) your guests with these dishes to die for!
Almost as important as the food and tea, is a beautiful table setting. Create a gorgeous autumnal table as a backdrop for your terrifying treats and teas! Just a few simple decorations really helps to set the scene. We used:
- a carved pumpkin
- an assortment of mini pumpkins and squash
- red and golden autumn leaves collected from the local park
- a selection of chestnuts and walnuts scattered around the table
We were super excited to be joined by Disney’s Maleficent and Ursula for an extra touch of Halloween magic!! The English Ladies Company was kind enough to gift us their fantastically evil (and beautiful) figurines and teacups.
And of course we had the most mesmerising teas to sip for the occasion. We oo-ed and ah-ed as the stunning artisan flowering teas from The Tea Makers of London slowly unfurled in the glass teapot. We sat transfixed by Nazani Tea’s colour changing Mallow tisane, as it turned blue with a beautiful purple tinge. Otea’s Rooibus Vanilla was the perfect brew for an autumn afternoon, soothing and warming with a subtle creaminess from the vanilla. And finally Opus Raw Pu’er tea from TEASPEC paired so well with our Mummified lamb (see recipe below), with its light smoky floral aroma and fruity notes.
Check out our Halloween video for more recipes including Matcha White Chocolate Sauce!
Halloween Afternoon Tea
We put a Halloween twist on our Afternoon Tea by going for seasonal flavours and colours mixed with traditional favourites. Starting from the bottom up:
- Traditional sausage roll
- Spinach and feta pastry
- Cheese and onion mini muffins
- Pumpkin and sweet potato falafel sandwich
- Salmon with avocado & cream cheese sandwich
- Pecan and cinnamon sponge
- Honey and coconut cake
- Carrot cake
- Polenta cake with almonds
- Brownie with pecan nuts
- Lemon cake with hibiscus
- Scones with homemade blackcurrant jam and clotted cream
- cut figs and red grapes
We also cooked up a storm in the kitchen. Here come the spooky recipes that we came up with!
Pumpkins and Peppers with Green Tea and Jasmine rice
- 100g rice
- 2 x Clipper Organic Decaf Green Tea and Jasmine
- 50g goat cheese
- Pinch of salt and pepper
- Toasted pine nuts
- Chopped chives
Boil the rice in 300ml of water for 10 minutes, once the water has nearly evaporated, turn down to simmer add in tea bags, salt and pepper and gently stir. Leave with a lid on a very low heat for 5 minutes and then remove tea bags carefully. Add goats cheese and chopped chives and stir in.
Slice the top of the pumpkin and pepper off, scoop out the content of the base and line with olive oil and salt, fill generously with the filling, put the tops back on, drizzle with olive oil and bake. The pumpkin will need 45 minutes and the pepper only 30 minutes at 180c. Top with toasted pine nuts to serve.
3 Cheese Pumpkin
- 1 pumpkin
- 100g Camembert
- 75g Roquefort
- 75g Goats Cheese
Remove the top of the pumpkin and scoop out the contents. Fill the pumpkin with camembert, roquefort and goats cheese (use more or less cheese depending on size of your pumpkin). Add a splash of white wine. But on the lid, cover the pumpkin in silver foil and bake at 170c for 40 minutes.
- 1 sachet of TEASPEC raw pu’er
- 300g Prawns
- 60ml Water
- 30ml Soy sauce
- 15ml Fish sauce
- Teaspoon of date syrup
- Half a chilli
- Quarter of a lime
Brew the tea sachet in 60ml of water for 3 hours+. The idea is to create a an intense liqueur that can be diluted with other flavours. Mix all ingredients (apart from prawns) with 30ml of the brewed tea and stir. Cook the prawns. Drizzle the pu’er liqueur over the prawns or use as a dip.
- 2 Aubergines
- Olive oil
- Toasted pine nuts
Slice aubergines and score them. Add a drizzle of olive oil. Sprinkle with paprika, salt and pepper. Bake in the oven for 30 minutes on 175c. Top with sage and toasted pine nuts to serve.
- 6 lamb sausages
- Puff pastry sheet
- Garnish: olives, tomatoes and sage
Separate the sausages if not already. Lay puff pastry onto a floured board and cut into strips. Wrap a strip around each sausage like a bandage. Bake in the oven for 20 minutes at 180c. Serve with garnish.
- 6g The Tea Makers of London Matcha tea
- 250g White chocolate
- 2 tablespoons of pouring cream
- 2 x Meringues
- Handful of Blackberries
For the meringue: either home made or ready made will work here. Quite simply sandwich 2 meringues with blackberries and centralise on a plate. Sprinkle matcha powder over for effect.
In a separate bowl whisk 4 grams of matcha with 75ml of water until smooth. Melt the white chocolate and add two tablespoons of cream to loosen the mixture. Combine the matcha tea and chocolate mix, whisk thoroughly and pour over the meringue.
Honestly, we were so impressed at how everything came together, you should of seen the chaos back of house ☺
So there you go, we dare you to replicate the entire par-tea…tea can be so exciting and seasonal so be inspired this autumn by exploring new delicious tea experiences starting with Halloween. Sign up to our news letter for blogs and more tas-tea news below.