Scarily Tasty Halloween RecipesSeptember 30, 2022
From tricks to treats and all sorts in between, the scariest time of year is just around the corner. Get set for spookiness and take a look at our terrifying taste-bud-tingling Halloween recipes the whole family will enjoy. Beware: may contain deliciousness…[columns_row width=”third”] [column][/column] [column][/column] [column][/column] [/columns_row]
Serve as a snack, or with a green soup for a spooky supper.
- Makes 12
- Takes 50 minutes, plus rising time
300g strong white bread flour
100g mixed unsalted seeds, plus 3 tbsp extra to scatter
4g instant yeast
0.5 tsp caster sugar
9g fine salt
2 tbsp mild olive oil
0.5 red pepper
2 black olives
1 medium egg, beaten, for glazing
You’ll also need
12 wooden chopsticks or metal skewers, greased with flavourless oil
- Put the flour, seeds, yeast, sugar, salt and olive oil in a large mixing bowl and stir briefly. Add 200ml warm water, then bring the dough together using your hands. Tip out onto a lightly floured surface and knead briefly until it comes together into a smooth ball. Return to the bowl, cover with clingfilm or a clean tea towel, and leave to rise for 1 hr or until doubled in size.
- Meanwhile, cut a few strips off the pepper. Lay skin-down on a chopping board and, using a sharp, serrated knife, slice horizontally across to remove half of the inner flesh (so you’re left with a thinner strip). Cut these into 0.5cm- wide lengths, then carefully cut a fork into the end of each so they look like tongues.
- Slice the olives as thinly as you can, then cut each slice into small pieces to make eyes – you’ll need 12 tongues and 24 eyes in total, but it’s useful to have a few spare. Cover with clingfilm and set aside.
- Preheat the oven to 210°C and line two large baking trays with baking paper. Once the dough has risen, tip it back onto a lightly floured surface and knead briefly to knock the air out of it. Cut it into 12 equal pieces, then roll each piece into a sausage shape around 33cm long. Carefully wind each sausage loosely around a greased chopstick or skewer, taking care not to pull the dough too much. Leave a 2cm piece at one end and flatten it slightly – this will be the head. Repeat with all the dough pieces, spacing them out slightly on the baking trays.
- Brush the tops that aren’t touching the skewers generously with the beaten egg, press in the olive eyes and pepper tongues, and scatter over the seeds. Bake in the oven for 18-20 mins until puffed, golden and crisp.
- Cool the snakes on wire racks for at least 10 mins before serving.
Gruesome garlic mayo eyeball eggs
They may look ghastly but these are delicious, especially still warm.
- Makes 12 egg halves
- Takes 35 minutes
6 medium free-range eggs, at room temperature
5 tbsp good-quality mayonnaise
0.5 garlic clove, crushed
2 tbsp fresh breadcrumbs
0.5 tsp Dijon mustard
Green food colouring gel
4 black olives
12 mini mozzarella balls
- Put the eggs in a pan, cover with just-boiled water and place over a high heat. Boil for 8 mins, then drain and run under cold water for 2 mins, before leaving to cool in the water for another 8 mins. They should still be warm after this time.
- Meanwhile, mix the mayonnaise, garlic, breadcrumbs and mustard together, season, then use the food colouring to turn the mixture green (you’ll only need a tiny bit). Transfer to a piping bag with a plain nozzle or the end snipped off.
- To make the eyes, slice the radishes and olives as thinly as you can – you’ll need 12 of each. Top each radish slice with a mozzarella ball, then an olive slice.
- Once the eggs have cooled, peel and slice in half lengthways. Pipe swirls of the garlic mayo on top, add the eyes and serve.
Ghostly fruit kebabs
Super-simple, and a refreshing option in amongst all the Halloween sweets.
- Makes 12 kebabs
- Takes 20 minutes
12 white marshmallows
Black edible ink pen
Mix of fruit (we used black and green grapes and strawberries – satsuma segments, kiwi slices and raspberries also work well)
You’ll also need
12 wooden skewers
- Use the edible ink pen to draw ghostly faces on the marshmallows, then leave to dry for 5 minutes.
- Thread your choice of fruit, along with a marshmallow, onto each skewer and serve.