We know Halloween is all about the costumes and decor but then the truth is it’s always food that makes a party memorable. So if you have already planned a spooky table setting, don’t forget to lay out some scary food. Here are three easy spooky Halloween dishes that will get your guests hungrier than a zombie. So bring on that apron and get started!
Ingredients
180gm Carnaroli risotto
130ml Egg shell stock
5gm Onion
5gm Garlic
5gm Thyme
Crushed pepper-to taste
Salt-to taste
10g Butter
15g Parmegiano
Method
Heat the pan, add olive oil then add garlic and onion to cook till the onion becomes translucent.
Add risotto rice and thyme, cook till it crackles.
Add stock gradually. Repeat this process 3-4 time so that rice can release the starch properly.
Once the process is done, add butter and parmigiano.
Garnish with egg.
Halloween Garnishing- Use boiled eggs to make eyes and teeth, crispy kale for the hair and orange reduction for the blood on the face.
Recipe by Chef Amit Kumar, Ophelia
Ingredients
75gm whole corn flour
4 pc tostada Base
60gm refried beans
35gm tomato salsa
25gm sour cream
10gm coriander leaves
20gm micro green packet
Salt and pepper as per taste
Method
Take whole corn flour and add salt and white pepper. Mix with approx 30 ml water to make dough.
With the dough make 4 small tortilla of 2.5 inch. Fry and dry it.
Top it with refried beans, salsa, sour cream
Garnish with fresh coriander and Micro Greens
Recipe by Chef Anas Qureshi, Molecule Air Bar
Ingredients
150gm Cottage Cheese
60gm curd
8gm Milk powder
5gm green chilli
4gm coriander fresh
Salt, yellow chilli, pepper, elaichi powder as per taste
75gm charcoal powder batter
75gm refined oil
10gm Micro green packet
2 edible flowers
50gm tomato
10gm sweet chilli sauce
Method
Crumble the paneer, mix it with chopped coriander, chopped green chilli, cardamom powder, milk powder and salt.
With the above mixture, make 4 cylindrical shapes and stuff it with curd, chopped raisins, chopped green chillies and coriander.
Make lava ash with dehydrated tomato, salt and dried red chillies.
Dip this mixture in charcoal batter and fry.
Garnish with Lava ash, edible flowers and micro greens.
Recipe by Chef Anas Qureshi, Molecule Air Bar