Bloody Eyeball Soup
- Take some cherry tomatoes, cut in half and scoop out the seeds
- Place a mozzarella pearl into each shell then make a small incision
- Take a basil leaf and roll into a tight cigar shape
- cut a slice of the basil leaf and press into the incision in the mozzarella
- Warm up some tomato soup, and serve with two 'eyeballs' floating on top
Witches Fingers
- Make a batch of the soft pretzel recipe I used here.
- Instead of forming them into the common pretzel shape, form them into small sausages, slightly longer then your longest finger
- Boil in water and bicarbonate of soda, then place on a baking tray.
- Using a knife, make some knuckle indentations at the one third and two third mark
- pinch the 'fingers' a little above and below each knuckle to give that gnarly and bony finger effect.
- Brush with an egg wash, and sprinkle with rock salt if you like
- Press an almond into the end to be the fingernail
- Bake in a hot oven, Gas 8/230c/450f for 10 minutes or until golden brown
Slimy Worms in a Bun
- Take a packet of cold hot dogs.
- Cut length ways, then cut each length again so you have 4 long strips
- Drop into boiling salted water for about 3 mins
- Drain the place into a bowl and coat generously with barbecue sauce
- Serve the 'slimy worms' in a nice kaiser roll or any roll of your choice.
Gravestone Wedges
- Cut cleaned sweet potatoes into wedges leaving the skin on
- drizzle over some olive oil
- Sprinkle in some salt, cumin, paprika and black pepper (or whatever mix of spices you prefer)
- Rub the oil and spice mix over the edges ensuring that they are all coated
- lay them out on a baking tray and cook at 200C/gas 7 for 40 mins, or longer if needed to make them crispy
- Take one packet of English Muffins and cut each muffin in half. These will form the base of your mini pizzas
- Smooth a layer of tomato purée over the top of each muffin
- Take some slices of mature cheddar and cut into strips about 2cm wide
- Lay them over the muffin pizzas to look like bandages
- Cut two slices from a pepperoni (or an olive for vegetarian version) and place as eyes
- Bake in an oven at Gas 5/190c/375f for about 10 mins or until the cheese is bubbling and golden
- Take one packet of pork chipolata sausages
- Roll out a sheet of puff pastry, and using a pastry wheel cut into thin strips about 1cm wide
- Lightly wet one side of the pastry to help it stick
- Wrap each sausage in one or two strips of pastry leaving a small space about two thirds up for eyes
- Bake in the oven at Gas 6/200c/400f for 15 to 17 mins
- Once cooked, place on a cooling rack then put two small dots of mustard for eyes
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