Ghoulish grub for Halloween
Halloween is a ghoulish sugar-laden affair, but there are plenty of gruesome and bloody alternatives to lollies and chocolate.
With Count Dracula in mind, it’s high time for bloody foods false and real - to serve your dastardly guests. There are plenty of claret foods out there, but here are some that inspire more gory thoughts.
If cooking with blood is a real turn-off, don’t fear, there are some in here that are simply inspired by the macabre traditions of Halloween.
Black pudding
Many cultures and countries have their own take on black pudding, essentially consisting of pig’s blood, oats, fat and various herbs and spices.
But there are plenty of varieties of black pudding, food writer and Pah Homestead chef Sam Mannering says.
Mannering is a great fan of the blood sausage, typically associated with great British cuisine, which is typically spiced with nutmeg, mace and cloves, or others like allspice.
‘‘It’s got to be really textural... almost metallic tasting. It’s good to have all those Christmassy flavours too.’’
The pudding can be found in plenty of butchers and supermarkets in New Zealand, and is a key element in a full English breakfast, but can be used in various recipes to add a rich-iron flavour.
Bloody Mary
Sip away at a Bloody Marys while chanting her name in front of the mirror, but be careful not to spill the tipple when she appears. No blood is really involved in this elixir, but that doesn’t mean it’s not perfect for a spooky Halloween evening - or the morning after.
Classically a glass of tomato juice spiked with vodka, among an array of spices and potentially hangover-destroying goodies, the Bloody Mary has a dicey history.
Created by New York bartender Fernand Petiot or comedian George Jessel around 1940, it’s a drink many will have tried. Jessel claimed to have invented the idea of vodka and tomato juice, however Petiot claimed he refined it to how we know it today. He came up with the idea of salt, pepper, cayenne pepper and a good dose of Worcestershire sauce for the drink.
No matter what, whether spicy, salty, peppery or just on the rocks, the Bloody Mary should be mixed in time for your guests’ arrival.
Blood pancakes
These black flap-jacks may look overdone, but their colour is thanks to a good dose of rich blood. Try it if you dare.
Known as blodplattar, these Scandinavian treats are often served with a dollop of lingonberry jam or meats such as reindeer or pork.
This ironclad pancake is generally made with pig’s blood, more obvious when in batter form, and is slightly denser and certainly richer than a regular morning pancake.
Blood cake
Call it cake, curd or blood tofu, this coagulated mixture is a staple. Across Asia it can be found in noodle dishes, congee or soups. Mannering is a big fan of the dish, something many will find offputting or a little too gruesome.
‘‘It’s almost life tofu. It’s like a log of tofu, as it’s been dyed purple.’’
He says there’s no blaming people for thinking it’s a bit too gory to consume, but it’s worth trying. It can be found in big bowls of pho in Vietnam, served on a stick steamed or fried in Taiwan, or in a soup dedicated to curing hangovers in South Korea.
You can make your own faux blood cake at home, complete with oozing blood, all you need is frozen raspberries in a fondant recipe. Simply search for a fondant recipe online using good dark chocolate.
Half-fill ramekin (or fondant moulds) with the mixture, gently push six frozen or fresh raspberries into the centre of the mixture, well clear of the sides of the mould. Fill the ramekin with remaining mixture and bake as normal.
Serve with fresh raspberry coulis and watch the congealed bloody raspberry interior ooze out.