view our boxes here
Halloween is here, and it’s time to eat, drink, and be scary!
Halloween is here, and it’s time to eat, drink, and be scary! Whether you’re fuelling up little monsters before trick-or-treating or hosting a spooky get-together after dark, this creepy-cute feast has all the bites to make your night fang-tastic. Start with the Prosciutto and Cream Cheese Amputated Hand, a dish that's equal parts eerie and delicious, served with a Char-“boo”-terie Board piled high with treats. Sink your teeth into Charcoal Bun Beef Cyclops Burgers (they’re watching you!) and dig into Corn on the Carcass, our playful twist on corn ribs. Unwrap a few Teriyaki Tofu Musubi Coffins, spooky, sticky, and monstrously moreish. It’s a spread that’s frightfully fun, delightfully gross, and guaranteed to make your Halloween un-boo-lievably tasty!
Corn on the Carcass
Ingredients :
Cooking notes:
- 4 corn cobs
- ½ cup olive oil
- 1 tsp dried oregano
- ½ tsp garlic powder
- 1 tsp smoked paprika
- 200g chipotle & lime mayo
- 10g coriander
- 2 limes
Method
- Preheat oven to 220°C and line an oven tray.
- Remove husks and silks from corn cobs. Cut ends off each cob so you can stand them upright. Use a large knife to cut cobs into quarters, lengthwise, to create 16 corn ribs. Place on oven tray as you go.
- Add olive oil, oregano and smoked paprika to a bowl. Mix to combine.
- Spoon or brush oil mix onto corn ribs. Season with salt and pepper.
- Roast corn ribs for 15 minutes. Turn ribs and cook for a further 10-15 minutes until ribs have curled up slightly and corn is tender.
- Arrange corn on a large platter with a skull head to form a rib cage. Serve with chipotle and lime mayo, fresh coriander leaves and lime wedges.
- Put a wet cloth under your chopping board to make it non-slip and use a sharp kitchen knife. If the knife gets stuck while cutting, gently tap it to push it down.
- Substitute smoked paprika with taco seasoning, Cajun spice mix, or harissa for a flavour twist.
- Instead of roasting them, the corn ribs can be cooked on the BBQ or in an air fryer.
- Instead of chipotle & lime mayo, use sour cream, Greek yoghurt or your favourite plant-based mayonnaise alternative.
- Sprinkle the hot corn ribs with grated Parmesan, feta, or Mexican cotija cheese before serving for a creamy, salty hit.
Want to make this at home? We used Corn Cobs, Global Spices Dried Oregano and Fine Food Chipotle & Lime Mayonnaise from the Dinner Twist Marketplace.
Teriyaki Tofu Musubi Coffins
Ingredients :
makes 4
Cooking notes:
makes 4
- 150g sushi rice
- 300g block extra firm tofu
- 1/4 cup teriyaki sauce
- 2 tbsp white wine vinegar
- 1/2 tsp sugar
- 1/2 tsp salt
- 1 nori sheet
Method
- Rinse sushi rice. Place in a saucepan with 350ml water. Cover and bring to a boil. Reduce heat immediately to medium-low. Cook, semi-covered, for 20 minutes until rice is tender and water is absorbed.
- Slice tofu into 4 equal pieces. Pat with paper towel or a clean kitchen towel to remove excess moisture.
- Set oven to 200˚C and line an oven dish.
- Cut tofu slices into a coffin shape and lay in oven dish.
- Coat tofu with 2 tbsp teriyaki sauce. Bake for 20-30 minutes until tofu is golden brown and crispy on the edges.
- Cut nori sheets into 2 cm strips.
- Season sushi with vinegar, sugar and salt. Mix gently to coat the rice.
- Before assembling, set up a station on your bench with a bowl of water (to dip your hands in), rice divided into quarters, tofu and nori strips.
- To assemble, lay one nori strip on a clean surface. Use wet hands to form 1/4 rice into an oval shape. Stack tofu on top of rice, then lay the stack, tofu-side down, onto the nori strip. Wrap the nori around the stack. Dip your fingers in some water and moisten the end of the nori strip to seal it. Repeat with remaining ingredients.
- Serve on a platter with extra teriyaki sauce.
- You can make a coffin-shaped template on baking paper or use a coffin-shaped cookie cutter.
- Ghoul’s upgrade! Add avocado or cucumber slices between the rice and tofu for extra texture and freshness. Sprinkle the rice with furikake, sesame seeds, or finely chopped spring onion before assembling.
- Serve with wasabi, soy sauce, or chilli oil for dipping.
Want to make this at home? We used Sushi Rice, Sayaka Teriyaki Sauce, and Community Co White Wine Vinegar from the Dinner Twist Marketplace.
Prosciutto and Cream Cheese Amputated Hand
Ingredients :
Cooking notes:
- 500g cream cheese
- 20g fresh dill
- 2 tsp ground garlic
- 200g prosciutto
- Focaccia or thick-sliced bread
- 5 almonds
For the platter:
- chocolate-covered pretzels
- crackers
- black olives
- blueberries
- red or black grapes
- beetroot dip or relish
- red cabbage
Method
- Add cream cheese to a large bowl and bring it up to room temperature.
- Finely chop dill. Add to cream cheese along with ground garlic, salt and pepper. Mix well to combine.
- Cut two sheets of baking paper to fit a medium-sized oven tray. Place one sheet of paper on an oven tray (or platter) and trace the shape of your hand. Place the second sheet of paper over the top.
- For the fingers, cut the focaccia into rectangles that are roughly finger-shaped. Coat with a layer of cream cheese and wrap with prosciutto.
- Using the template, form the remaining cream cheese into the shape of the wrist and hand onto the baking paper. Reserve any remaining cream cheese to serve on the platter.
- Press fingers into the hand. Cover cream cheese with prosciutto. Add almonds for finger nails. Cover and set aside in the fridge until ready to serve.
- Serve prosciutto hand on a platter with the remaining ingredients.
- Bringing the cream cheese to room temperature means that you will be able to easily mix it in the bowl and mould it into the necessary shapes.
- Don’t have fresh dill? Add finely sliced chives or spring onion green tops, or finely chopped fresh parsley. You could also use a combination of dried dill and parsley.
- Prosciutto can be substituted with smoked salmon, salami, or bresaola.
- Add streaks of beetroot or tomato relish around the “wrist” for a bloody effect.
- Prepare the hand shape and wrap with prosciutto a day in advance; cover with cling wrap to prevent drying out.
- We wanted to make a gothic-looking charcuterie board. Some other great additions include: mouldy-looking blue cheese, ash-covered goat cheese, blackberries, pomegranate, figs, prunes, Kalamata olives, purple carrot sticks and dark rye bread.
Want to make this at home? We used Philadelphia Original Cream Cheese Block, Mondo Butcher & Grocer Prosciutto and Wallaby Mini Pretzels Dark Chocolate from the Dinner Twist Marketplace.
Cyclops Burgers
Ingredients :
makes 8 sliders
Cooking notes:
makes 8 sliders
- 600g beef mince
- 2-3 tbsp cream cheese
- 8 pitted green olives
- 8 pitted black olive
- 8 toothpicks
- 1 packet sliced cheese
- 2 tomatoes
- 1 head festival lettuce
- 8-pack charcoal slider burger buns
- 1/4 cup tomato sauce
Method
- Season the mince well with salt and pepper. Form into 8 even-sized patties.
- To make the cyclops' eyes, cut a small slice from the end of each green olive. Form eight 1/4 tsp-sized balls of cream cheese. Gently press a cream cheese ball into each green olive. For the pupils, cut a small circle from the end of each black olive. Press into the cream cheese. Place eyeballs on toothpicks and set aside in the fridge.
- Slice tomatoes. Separate lettuce leaves and rinse.
- Halve slider buns. Heat a large frypan over medium-high heat with oil. Add buns, cut side down in batches if necessary, and cook for 2-3 minutes until toasted. Remove and keep the pan over the heat.
- Add burger patties into pan and gently press down with a spatula. Cook for 3 minutes. Flip and add 1/4 cup tomato sauce and 1/4 cup water to glaze the patties. Cook for a further 3-4 minutes until patties are cooked through.
- Build each burger with a burger patty (spoon over tomato glaze from the pan), cheese, lettuce and tomato. Place a cyclops eye in each burger and serve.
- Add monster teeth by cutting thin slices of cheese or pickles into triangles to peek out from the burger like jagged teeth.
- Add bacon, caramelised onions, or jalapeños for an adult version, or keep it super simple with tomato sauce and cheese for a kid-friendly crowd.
- Cyclops eyes and burger patties can be made 24 hours ahead of time. Store in an air-tight container in the fridge (this is particularly important for the eyes to prevent the cream cheese from drying out).
- Pair with Franken-fries (green herb-seasoned fries) or Pumpkin Patch Chips (sweet potato fries) for a themed side.
Want to make this at home? We used Mondo Butcher & Grocer Beef Mince, Beerenberg Tomato Sauce and Kitchen 2 Kitchen Sliced Cheddar Cheese from the Dinner Twist Marketplace.
