4 Spooky Halloween Recipes From Our Customers

4 Spooky Halloween Recipes From Our Customers

We asked our customers to send in their spookiest Halloween Recipe efforts and these four valued customers did not disappoint.

Halloween is fast approaching; it’s time to think about kind of tricks and treats your going to rustle up. Whether you’re filling the kids tummies up with something nourishing before they get their hands on the sweets, or your having a party and want to impress, these fun Halloween recipes are a must try.

Mary Dunne’s HandBurgers

What a clever idea from Mary Dunne in Co. Kildare. Using Butcher’s Block mince she mMary-dunne-handburgerade this frightful but wholesome meal for her grandkids last year. Her recipe below makes 3 reasonably sized Handburgers.

Ingredients: 

  • .5lb of Butcher’s Block Minced Beef
  • 1/2 cup of flour
  • 2 Eggs
  • Mixed Herbs
  • Onions for the nails

Method: 

  • Mix the meat, flour and eggs in a bowl until all ingredients stick together
  • Add in herbs and stir again
  • Shape the meat into hand shapes
  • Place on the grill for 20 minutes; turning at the half way mark. Make sure you have the tray lined with tin foil!

Elsie Gaynor’s Spider MeatBalls

Elsie Gaynor from Cork also made these little creatures for grandkids last year. The elsie-gaynor-corkrecipe below makes 10 large meatballs.

Ingredients:

  • 1lb of Butcher’s Block Minced Beef
  • 2 Eggs
  • 1/2 cup of corn flour
  • 1 onion
  • 2 Bell Peppers
  • Mashed Potato
  • Blackbeans- cooked.

Method:

  • Mix the minced beef, eggs, corn flour and onion into a large bowl until the meat is completely covered with the flour and egg.
  • Roll the meat into balls; these ones fit perfectly in the palm of your hand.
  • Place the meatballs on a baking tray and bake at 180 degrees for 25 minutes.
  • Thinly chop the peppers; these are the spiders legs, I gave them noses too!
  • Use the mashed potato and halved blackbeans to make eyes and stick the nose on with the mash as well.

Joe O’Hanlon’s Turkey Bolognese…with eyes.

Joe O’Hanlon is getting into the spirit of things early with this dinner. He prepared it while Joe-ohanlon-corkvisiting his girlfriend in Maynooth. We’re not sure how we would react if this was dished out to us. His recipe below serves 2, with some leftovers.

Ingredients: 

  • 1 packet of Butcher’s Block Lean Turkey Mince
  • 1 Handful of Green Fettuccine
  • 1 tin of chopped tomatoes
  • 1 onion, finely chopped.
  • 1 tub of Mascarpone  Cheese
  • Four large stuffed olives

Method:

  • Hit olive oil and finely chopped onion in the pan.
  • Cook the Turkey mince on a low heat in the oil and onion
  • when it starts to take colour, add the tin of tomatoes
  • Stir until the turkey is completely covered, then leave to simmer for 10 minutes
  • Stir again for a few minutes.
  • All the while you are boiling your fettuccine in a pot with water and a dash of salt.
  • When both are finished, dish the pasta up and serve the turkey mince on top.
  • Using an ice-cream scoop, make two round servings of mascarpone per plate
  • Cut the top of each olive and place in the cheese.

 

Anna And Lilly-Mae’s Ghostly Cottage pie

Anna and her daughter Lilly-Mae made this spooky Cottage pie using our ever popular Anna-and-lilly-mae-dempseyButcher’s Block Mince. Lilly-Mae, who is 3 years old, put the ghosts on all by herself.

Ingredients: 

  • 1lb of Butcher’s Block Mince
  • 2 Carrots
  • 1 tin of peas
  • 1 large onion
  • 1 oxo cube
  • mixed herbs
  • paprika

Method: 

  • Cook the onion in a pot with olive oil.
  • Boil 8 potatoes in water.
  • When the onion starts to soften, add the mince and stir until the mince is completely brown.
  • Cook peas in an extra pot.
  • Stir crumbled Oxo Cube into a cup of boiled water
  • Stir peas into mince, keep a few for your ghosts
  • Add paprika and mixed herbs and stir.
  • Put the mince into a casserole dish, spreading as evenly as possible.
  • Pour the oxo mixture over it and stir.
  • Cook in the over for 15 minutes.
  • Mash the boiled potatoes with butter and milk until there are no lumps.
  • Scoop the mash into mountain, or ghost shapes, onto the mince.
  • Give your ghosts some pea eyes!

Aren’t these recipes fantastic? Pop over to us on Facebook and let us know what you think.

 

 

About the Author

Butchers Block
The Irish owned and family run chain of butcher shops, The Butcher’s Block, renowned for superior quality produce, freshness and value for money.

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