Halloween Recipes

We thought we'd get creative this Halloween and put together a selection of ghoulishly good recipes for you all to try this weekend. 

Severed Toes in Bandages  Surrey Butchers | Camberley Butchers | Farnborough Butchers | Aldershot Butchers

KATE SEARS

Ingredients 

  • 1 box refrigerated pie crusts
  • Sausages
  • 36 almond slices
  • 1 large egg
  • Ketchup, for serving

Method

  1. Heat oven to 450°F. Line a large baking sheet with nonstick foil. On work surface, unroll a pie crust and, using a pizza wheel, cut crust into 3⁄8-in. strips.
  2. Working with 1 frank at a time, wrap one-half to two-thirds of the cocktail frank with a dough strip (like a bandage), cutting the dough to fit. Repeat with remaining franks. Arrange on prepared baking sheet.
  3. Using a small paring knife, make a horizontal slit on the unwrapped end of each frank, and insert an almond slice into the slit to resemble a toenail. Brush dough bandages with egg wash.
  4. Bake 10 minutes, or until pastry is light golden brown. Serve immediately with ketchup.

Graveyard Chicken Enchilada  Surrey Butchers | Camberley Butchers | Farnborough Butchers | Aldershot Butchers

ETHAN CALABRESE

Ingredients 

  • 2 cup shredded pepper Jack cheese
  • 1 cup enchilada sauce
  • Chicken breast, shredded 
  • 12 oz. cream cheese, softened
  • 1 can green chiles
  • 1 tbsp. taco seasoning
  • 4 flour tortillas
  • Tortilla chips, for serving

Method

  1. Preheat oven to 350 degrees F. In a large bowl, combine pepper jack, enchilada sauce, rotisserie chicken, cream cheese, green chilis, and taco seasoning.
  2. Transfer dip to a cast-iron skillet and bake until warmed through and bubbly, 20 to 25 minutes.
  3. Meanwhile, make tortilla graves: Cut tortillas into grave shapes and place on a baking sheet. Bake until sturdy, 5 to 7 minutes.
  4. Top dip with shredded lettuce and insert graves. Serve with tortilla chips.

Mummy Meatballs

Surrey Butchers | Camberley Butchers | Farnborough Butchers | Aldershot Butchers

Ingredients 

  • 500g minced beef
  • 1/4 cup minced onion
  • 1/4 cup breadcrumbs
  • 2 cloves garlic, minced
  • 2 tbsp. chopped fresh parsley
  • 1 large egg
  • Salt
  • Freshly ground black pepper
  • 1 tube crescent roll sheet
  • Yellow mustard, for decorating

Method

  1. Preheat oven to 400°. Line a large, rimmed baking sheet with parchment.
  2. In a large bowl, add beef, onion, breadcrumbs, garlic, parsley, and egg. Season generously with salt and pepper. Mix ingredients together with a wooden spoon until well combined, then shape into 1” balls. Place onto baking sheet and set aside.
  3. Slice crescent sheet in half widthwise, and then into long, thin strips. Wrap a piece of dough around meatballs to resemble a mummy, leaving a space to make eyes later on.
  4. Bake until meatballs are cooked through and dough is golden, about 15 minutes. Cover sheet with foil if dough starts to get too dark.
  5. Make two mustard dots for eyes on each mummy meatball and serve.

Eyeball Pasta

Surrey Butchers | Camberley Butchers | Farnborough Butchers | Aldershot Butchers

KAT WIRSING

Ingredients 

  • 500g minced beef
  • 1/2 medium onion, finely chopped
  • 1/4 cup bread crumbs
  • 2 cloves garlic, minced
  • 2 tbsp. chopped fresh parsley
  • 1 large egg, beaten
  • Salt
  • Freshly ground black pepper
  • 500g spaghetti
  • 1 1/2 cup marinara, warmed
  • Mozzarella, cut into rounds
  • Black olives, sliced crosswise into rounds

Method

  1. Preheat oven to 400° and line a large, rimmed baking sheet with parchment. 
  2. In a large bowl, add beef, onion, breadcrumbs, garlic, parsley, and egg. Season generously with salt and pepper. Mix ingredients together with a spatula or your hands until well combined, then shape into 1” balls. Place onto baking sheet.
  3. Bake until meatballs for 13 minutes, then to each meatball, add a piece of cheese and olive to create “eyeballs.” Bake until cheese is melty, 2 minutes more.
  4. Meanwhile, in a large pot of salted, boiling water, cook spaghetti according to package directions until al dente. Drain and transfer to platter.
  5. Pour warm marinara sauce over spaghetti, then scatter with meatballs.
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