Chilli Skulls

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I have seen Pizza Skulls on social media and gave me the idea to make these for my Horror theme Hogmany coming up. I changed it from Pizza filling to a Chilli Con Carne filling. These are amazing and so much fun too. I got my pan from Nordic Ware and opted for Black & Red dough too using Red Malt flour and Activated Charcoal powder.

 

Makes 6

For the Pizza Dough (I made extra, which I stored for later use)

3 x 350g Wholemeal Bread Flour (you can use strong white too)

3 x 1 tsp salt

3 x 1 tsp caster sugar

3 x 3 tsp baking powder

3 x 170ml warm water

20g Red Malt Flour, plus 1 tsp red food colouring for the Red

3 tbsp charcoal powder plus 1 tsp black food colouring for the Black

  1. Mix everything using a mixer until it come together like dough, wrap in cling film and refrigerate for a couple of hours. Mix 3 lots ie: plain, black & Red
  2. Once ready to use,  cut amount you need and store the rest. Place on a floured surface and roll out, not too thing or too thick. It will be stretchy, just keep stretching it until you have the size you need. Approx 7 x 4″
  3. Brush your skull pan with melted butter and lay the dough into each skull pressing gently. Place the filling in and fold over the excess dough, if you have too much just trim.

 

For the Chilli

350g Scottish Beef Mince

1 Red onion, finely chopped

1 Red pepper, finely chopped

1 tsp garlic granules

1 tsp cumin

1 tsp dried chilli flakes (omit if you don’t like it too hot)

2 tsp chilli powder

200g Tin tomatoes

200g Kidney beans

200ml beef stock

light fry oil

Salt & pepper to taste

Grated Cheese of your choice.

 

  1. Heat the fry oil on medium to high heat
  2. Fry the onions and pepper with the garlic until softened
  3. Add the beef and brown
  4. Add in chilli powder, cumin, salt & pepper with chilli flakes (if using) mix through to coat
  5. Add in the tin tomatoes, kidney beans and stock, bring to the boil and simmer for 30 minutes cover. The uncovered for 10 minutes to thicken sauce. Allow to cool.

Once skulls are filled, refrigerate for 30 minutes then bake at 200 deg for 25 minutes. Serve.

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Eton Mess – Gothic style

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So….my planning for New Year starts now….this year we have hired a lovely big house where all the family will gather. We always have a theme and this year it’s Gothic Style.

So my experimenting has started, firstly with meringues…..oh they look amazing. I purchased some Activated Black Charcoal Powder to experiment with, brilliant stuff.

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I used my Meringues recipe, which has always worked, and I added about 4 heaped tsps of charcoal powder to get a really dark colour.

I crushed meringues up once baked then 1 layer in jar of meringue and fresh raspberries then spoon some vanilla yoghurt in, then a second layer of meringue and raspberries then yoghurt then top with a final layer of meringue and raspberry. Finish off with some raspberry sauce. Oh so yummy!

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