For halloween this year, I opted for the 'trick' part and made Meat Cupcakes. Unfortunately, because I was slightly rushed and hungry, there are no photos. Rest assured though, I will make them again because they turned out really yummy and will take photos next time.
Meat Cupcakes
makes 8
500g pork mince
2 eggs
1 teaspoon gravy powder
herb salt (or regular salt if you prefer)
parsley
5 coliban potatoes
milk (can subsitute with cream)
butter
1 small tin beetroot
1. Preheat your oven to 180°C. Prepare the cupcake tin. I used silicon cases. If you don't have these, I'd say go for the foil cases. The paper ones will just end up greasy and give the game away.
2. Crack the two eggs in a large mixing bowl and whisk briefly. Add the mince, salt and parsley. Stir together making sure all the mince has been broken up and the eggs are thoroughly mixed through. Stir through the gravy powder next.
3. Divide the mixture between the cases being careful not to go to far above the line of the case.
4. Cook in the oven for approximately 30 minutes. Remember that ovens can vary, so keep an eye on them.
5. Peel and cut up your potatoes and put on the boil. When tender (don't poke them too much. They'll take on too much water and you'll end up with runny mash), drain and add the milk and butter to taste and mash thoroughly. You want as smooth a consistency as possible.
6. Remove the 'cupcakes' from the oven when ready and let cool for a few minutes.
7. Choose your nozzle and piping bag (or snip the corner off a ziplock bag) and 'ice' your 'cupcakes' with the mash. If you wish, you can colour your mash with some of the juice from the beetroots for pink 'icing'.
8. Finding a suitable small cutter, cut shapes from the beetroot and decorate your Meat Cupcakes.
NB: If you're not a fan of beetroot, you can dismiss that part or substitute with something like cooked bacon.
Meat Cupcakes
makes 8
500g pork mince
2 eggs
1 teaspoon gravy powder
herb salt (or regular salt if you prefer)
parsley
5 coliban potatoes
milk (can subsitute with cream)
butter
1 small tin beetroot
1. Preheat your oven to 180°C. Prepare the cupcake tin. I used silicon cases. If you don't have these, I'd say go for the foil cases. The paper ones will just end up greasy and give the game away.
2. Crack the two eggs in a large mixing bowl and whisk briefly. Add the mince, salt and parsley. Stir together making sure all the mince has been broken up and the eggs are thoroughly mixed through. Stir through the gravy powder next.
3. Divide the mixture between the cases being careful not to go to far above the line of the case.
4. Cook in the oven for approximately 30 minutes. Remember that ovens can vary, so keep an eye on them.
5. Peel and cut up your potatoes and put on the boil. When tender (don't poke them too much. They'll take on too much water and you'll end up with runny mash), drain and add the milk and butter to taste and mash thoroughly. You want as smooth a consistency as possible.
6. Remove the 'cupcakes' from the oven when ready and let cool for a few minutes.
7. Choose your nozzle and piping bag (or snip the corner off a ziplock bag) and 'ice' your 'cupcakes' with the mash. If you wish, you can colour your mash with some of the juice from the beetroots for pink 'icing'.
8. Finding a suitable small cutter, cut shapes from the beetroot and decorate your Meat Cupcakes.
NB: If you're not a fan of beetroot, you can dismiss that part or substitute with something like cooked bacon.
1 comment:
They were the best Halloween dinner I've ever had.
Thx Mum.
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