Spooky Savoury Snacks for Halloween

They're scary, sticky and a little bit icky - but a lot of tasty fun for Halloween!


Skeleton ribs

1.5kg American-style pork ribs
3 cups FANTA Orange
2 tablespoons tomato paste
2 garlic cloves, crushed
1 bay leaf

Place ribs in a large saucepan, cutting to fit pan. Add FANTA Orange, tomato paste, garlic, bay leaf and just enough water to fully cover ribs. Bring to the boil over high heat. Reduce heat and simmer, covered, for 50 minutes or until pork is tender. Drain.

Transfer cooking liquid to a large, deep frying pan. Bring to the boil over high heat. Boil for 35 minutes or until sauce thickens.

Baste ribs with reduced sauce.

Preheat barbecue or chargrill on medium-high. Barbecue ribs, brushing with glaze and turning halfway through, for 10-15 minutes or until lightly charred and sticky.

Note: You can prepare ribs and glaze (up to step 3) 2 days ahead of time. Store in an airtight container in the fridge. Bring to room temperature before finishing on the barbecue.


Cocktail sausage mummies

24 beef chipolata sausages
1 egg, lightly whisked
4 sheets (25 x 25cm) ready rolled puff pastry
American mustard, to decorate
Tomato sauce, to serve

Preheat oven to 200C. Line 2 baking trays with baking paper.

Preheat grill on medium-high. Cook sausages under preheated grill, turning, for 6-8 minutes or until golden brown and cooked through. Remove from grill and set aside to cool.

Use a small sharp knife to cut the pastry into 1cm-thick strips. Lightly brush pastry with a little egg. Wrap 2-3 pastry strips around each sausage to resemble bandages, leaving a little gap at one end for the face. Trim and discard excess pastry. Place on the lined tray. Repeat with remaining sausages, pastry and egg.

Bake in preheated oven, swapping trays halfway through cooking, for 20-25 minutes or until golden brown and puffed. Remove from oven and set aside to cool slightly. Use the American mustard to decorate the mummies with eyes. Place on a serving platter, serve with mustard and tomato sauce.


Hags' chicken fingers

¼ cup plain flour
1 egg, lightly beaten
1 tablespoon milk
¼ cup polenta
⅓ cup dried breadcrumbs
12 chicken tenderloins, trimmed, halved lengthways
24 flaked almonds
olive oil cooking spray
tomato sauce, to serve

Preheat oven to 200°C. Lightly grease 2 baking trays.

Place flour on a plate. Whisk egg and milk together in a bowl. Combine polenta and breadcrumbs in a small bowl. Place polenta mixture on a plate. Coat chicken, 1 piece at a time, in flour, shaking off excess. Dip into egg mixture, then coat in polenta mixture. Place on prepared trays.

Brush 1 end of each chicken finger with remaining egg mixture. Place 1 almond on each finger and press down firmly to secure. Spray fingers with oil.

Bake, uncovered, for 20 minutes or until golden and cooked through. Serve with tomato sauce.


Bocconcini 'eyeball' tarts with olive 'bugs'

2 cups good-quality tomato pasta sauce
12 baby bocconcini, halved
12 stuffed olives, halved
1 large rosemary sprig, leaves picked
12 kalamata olives
24 ready-made mini savoury tart cases

Place the tomato sauce in a pan over medium heat and simmer for about 10 minutes until thickened, stirring occasionally to prevent catching.

Press half a stuffed olive (pimento-side up) into the rounded side of the bocconcini to create 'eyeballs'. To make the bugs, stick 6 rosemary leaves (3 on each side) into the kalamata olives to form legs.

When ready to serve, warm the sauce in a pan over low heat. Spoon into pastry cases, then press a bocconcini half into each one. Serve the eyeballs on a platter surrounded by bugs.

Recipe source:  taste.com.au

Knights Meats