Spooky treats: Hal­loween savouries to de­light the lit­tle ones

Fill up your lit­tle ones with some scary savouries be­fore they go out for tricks and too many treats!

Australian Women’s Weekly NZ - - CONTENTS -

Scary eye­balls MAKES ABOUT 32 SERVES 4-6 PREP AND COOK TIME 45 MIN­UTES 500g beef mince ½ cup (35g) panko (Ja­panese) bread­crumbs 1 small (70g) car­rot, grated finely ¼ cup (20g) grated parme­san 1 ta­ble­spoon tomato paste 1 egg 1 clove gar­lic, crushed ½ tea­spoon dried oregano 2 ta­ble­spoons ex­tra vir­gin olive oil 1 medium (150g) onion, chopped finely 1 clove gar­lic, chopped finely, ex­tra 700ml jar tomato pas­sata (tomato cook­ing sauce or tomato purée) 1 cup (250ml) beef or chicken stock 200g tub cherry boc­concini, drained, sliced ⅓ cup (50g) sliced black olives

1 Com­bine mince, bread­crumbs, car­rot, parme­san, paste, egg, gar­lic and oregano in a large bowl; sea­son well with salt and pep­per. Us­ing damp hands, roll level ta­ble­spoons of mince mix­ture into balls. 2 Heat half the oil in a large, deep fry­ing pan over medium-high heat. Cook the meat­balls, in two batches, for 5 min­utes, shak­ing the pan oc­ca­sion­ally, un­til browned all over. Trans­fer the meat­balls to a plate. 3 Heat the re­main­ing oil in the same pan over medium-low heat. Add onion and ex­tra gar­lic; cook, stir­ring, for 5 min­utes or un­til the onion is soft but not coloured. Add the pas­sata and stock. 4 Re­turn the meat­balls to the sauce. Sim­mer, un­cov­ered, for 10 min­utes or un­til meat­balls are just cooked through and sauce is thick­ened. Sea­son sauce to taste with salt and pep­per. 5 Pre­heat the grill; place rack on mid­dle shelf of the oven, not too close to the grill. Trans­fer meat­balls and sauce to a shal­low oven­proof dish for serv­ing. Place a slice of boc­concini on top of each meat­ball. Grill the meat­balls un­til boc­concini is be­gin­ning to melt. 6 Top each meat­ball with an olive slice. Un­cooked meat­balls suit­able to freeze. Not suit­able to mi­crowave. Gua­camole mon­ster SERVES 6 PREP AND COOK TIME 15 MIN­UTES

1 small (2.5kg) pump­kin 3 medium (750g) av­o­ca­dos 2 ta­ble­spoons may­on­naise ¼ medium (40g) red onion, chopped finely 2 medium (150g) toma­toes, chopped 2 ta­ble­spoons chopped fresh co­rian­der leaves 2 ta­ble­spoons lime juice veg­etable sticks or corn chips, to serve

1 Cut the top from the pump­kin. Hol­low out pump­kin, re­mov­ing seeds. Cut eyes and mouth into the pump­kin with a small sharp knife or a Stan­ley knife. Place pump­kin on a serv­ing board or plate. 2 Process (or mash) av­o­cado flesh and may­on­naise to­gether in a medium bowl un­til smooth. Stir in onion, tomato, co­rian­der and lime juice. Sea­son to taste with salt. 3 Spoon gua­camole onto board and some in the mouth of the pump­kin. 4 Fill with veg­etable sticks to serve. Not suit­able to freeze.

Gua­camole mon­ster

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