Be the ghost with the most
In time for Halloween, and the Day of the Dead, this Mexican spread is perfect for feeding a group of ghoul-friends, says NZ House & Garden’s Sally Butters.
Crispy buttermilk chicken nibbles with chipotle mayonnaise
These oh-so-good, buttermilk-marinated, corn chip-coated nibbles are oven-baked rather than fried. Serve them with a big, crunchy coleslaw.
1.5kg chicken nibbles 600g buttermilk 3 cloves garlic, crushed 1 tbsp dried coriander 1 tbsp dried oregano 1 tsp dried thyme 12 1⁄ tsp tsp hot flaky smoked sea salt paprika 200g corn chips (plain or flavoured), crushed Cooking oil spray Lime wedges for serving
Chipotle mayonnaise 2 egg yolks 2 cloves garlic, crushed 1 tbsp lime juice 3 tbsp chipotle peppers in adobo sauce* 1⁄2 cup vegetable oil 1⁄2 tsp liquid honey
Place nibbles in a large bowl with buttermilk, garlic, dried herbs, smoked paprika and sea salt. Mix to coat chicken. Cover and refrigerate for at least 2 hours.
Heat oven to 200C. Line an oven tray with baking paper.
Working in batches, coat chicken in the crushed chips. Place on prepared baking tray, spray with oil and bake 40 minutes or until cooked through, turning once during cooking. Serve immediately with chipotle mayonnaise and wedges of lime.
Mayonnaise: Place egg yolks, garlic, lime juice and chipotle chillies in a food processor and mix to combine. With the motor running, slowly add oil. Add honey and season to taste, adding a little more lime juice or chilli if desired.
* The La Morena brand is available in many supermarkets. Serves 6-8 as part of a shared meal
Churros with chilli chocolate dipping sauce
Churros are long, fluted doughnuts served with thick, hot chocolate for dipping.
In other words, dangerously delicious. You will need a large piping bag with a 1cm star nozzle.
100g butter 2 tsp sugar 1 tsp vanilla extract 130g plain flour, sifted 4 eggs, lightly beaten Sugar coating 150g caster sugar 11⁄2 tsp ground cinnamon
Dipping sauce 1⁄2 cup cream 20g butter 2 tbsp liquid glucose or corn syrup 175g dark chocolate (at least 60 per cent cocoa), broken into pieces 1⁄2-1 tsp ground chilli powder
Melt butter in a large saucepan over medium heat. Add 300ml water, sugar and vanilla and bring to the boil.
Add flour all at once and stir vigorously over low heat, using a wooden spoon, until mixture comes away from the side of the pan.
Take off heat and continue to stir for a minute then add beaten eggs a little at a time, beating between each addition, to make a smooth dough.
Allow mixture to cool then spoon into a large piping bag fitted with a 1cm star nozzle.
Heat oil in a deep fryer or large pot. Pipe dough carefully into the hot oil in about 12cm lengths, using scissors to snip off each length. Fry 2 or 3 at a time for about 2 minutes each side. Drain on paper towels.
While hot, toss in the combined caster sugar and cinnamon. Serve warm with the chocolate dipping sauce.
Dipping sauce: Place cream, butter and liquid glucose in a small saucepan and stir over medium heat until mixture begins to simmer. Take off heat and add chocolate and chilli, stirring until chocolate has completely melted. Serve immediately. Serves 8, makes about 16 churros
Raspberry & rose´ sangria
Serve this refreshing fruity beverage from a glass vessel so your friends can admire how beautiful it looks. For best flavour, don’t stint on the chilling times.
2 cups fresh or frozen raspberries 1⁄2 cup vodka 1⁄3 cup caster sugar 750ml (1 bottle) rose´ 2 cups cranberry juice 1 orange, juiced Soda water (optional)
To garnish Fresh or frozen raspberries Cucumber slices Mint leaves Orange slices
Place the 2 cups raspberries, vodka and caster sugar in a bowl. Cover and refrigerate for several hours, overnight if possible.
Drain raspberries through a sieve, discarding pulp. Place raspberry juice in a large jug or bowl and add rose´ , cranberry juice and orange juice. Refrigerate until well chilled.
Serve over plenty of ice with the garnishes, topping up with chilled soda water for a fizzy sangria if desired. Makes about 2 litres, serves 8-12