Post by Paulinemom on Oct 22, 2006 13:10:25 GMT
Ingredients :
1 lbs (450g) of beef mince
1 egg
Green olives stuffed with red peppers
2 oz (50g) bread crumbs
Mixed herbs (1 tsp), garlic powder (1/2 tsp), black pepper, sea salt
Preparation:
Put on your favourite witch hat, mix the meat, egg, breadcrumbs, mixed herbs and garlic then season to taste.
Make 1-inch meatballs and push an olive into each one. Place you 'eyes' into a shallow baking dish and pour the blood sauce over
(if you are using a jar of ready made sauce you might want to add a little water to ensure it does not dry out during cooking).
Bake at 200C for 1 hour and 15 minutes or until cooked.
Serve hot over giant white worms (cooked spaghetti) and dust (grated parmesan cheese).
Ingredients for Halloween blood sauce:
1 large onion, 1 carrot and one stick of celery, finely chopped
1 crushed garlic clove (optional)
2 tins of chopped tomatoes
2 tbsp of olive oil
1 tbsp of tomato paste
Mixed herbs
Salt and black pepper
Preparation:
Fry the onion, carrots, celery and garlic in olive oil for 5 minutes.
Add the 2 tins of tomato sauce and the tomato paste.
Heat the sauce until it boils gently. Add the herbs and season to taste. Simmer for 25 minutes.
You can pour the blood sauce over the eyeballs as it is or whizz it through a blender for a perfectly smooth finish.
Perfect served with fermented or fresh blood (red wine or cranberry juice depending on the age and taste of your spooky guests).
Halloween Witch’s tip: any leftovers can be finished the day after Halloween and served as meatballs in tomato sauce (that's magic for you).
1 lbs (450g) of beef mince
1 egg
Green olives stuffed with red peppers
2 oz (50g) bread crumbs
Mixed herbs (1 tsp), garlic powder (1/2 tsp), black pepper, sea salt
Preparation:
Put on your favourite witch hat, mix the meat, egg, breadcrumbs, mixed herbs and garlic then season to taste.
Make 1-inch meatballs and push an olive into each one. Place you 'eyes' into a shallow baking dish and pour the blood sauce over
(if you are using a jar of ready made sauce you might want to add a little water to ensure it does not dry out during cooking).
Bake at 200C for 1 hour and 15 minutes or until cooked.
Serve hot over giant white worms (cooked spaghetti) and dust (grated parmesan cheese).
Ingredients for Halloween blood sauce:
1 large onion, 1 carrot and one stick of celery, finely chopped
1 crushed garlic clove (optional)
2 tins of chopped tomatoes
2 tbsp of olive oil
1 tbsp of tomato paste
Mixed herbs
Salt and black pepper
Preparation:
Fry the onion, carrots, celery and garlic in olive oil for 5 minutes.
Add the 2 tins of tomato sauce and the tomato paste.
Heat the sauce until it boils gently. Add the herbs and season to taste. Simmer for 25 minutes.
You can pour the blood sauce over the eyeballs as it is or whizz it through a blender for a perfectly smooth finish.
Perfect served with fermented or fresh blood (red wine or cranberry juice depending on the age and taste of your spooky guests).
Halloween Witch’s tip: any leftovers can be finished the day after Halloween and served as meatballs in tomato sauce (that's magic for you).