A spookylicious dish to serve this Halloween!

Ingredients: 

Mummy Meatloaf:

• 500g minced lamb

• 1 cup KFresh Korean pumpkin, grated

• 1 large KFresh Korean onion, grated

• 1 tbsp cumin powder

• 2 tbsp paprika

• 2 tbsp garlic powder

• 1 tbsp all purpose flour

• 1 egg

• 1/2 cup tomato ketchup

• Salt and pepper

• Frozen puff pastry sheet

• 1 egg, whisked lightly for the egg washPre-heat oven to 190-200C.

Method: 

1. In a bowl, place all the ingredients and mix till well combined.
2. On a lined baking sheet, add a puff pastry (about 4” x 6/8”) then top the pastry with the lamb-pumpkin mixute. Carefully pat and shape the mixture to form an oval shape (like a Mummy’s head) - about 1 inch thick.
3. Cut the puff pastry sheets into long strips (like 1” bandages) to wrap the meatloaf. Carefully wrap the mummy head. Once done, brush with egg wash. Add a sprinkle of freshly crushed black pepper.
4. Bake till meatloaf is cooked and pastry is golden brown (about 45-60 minutes).
5. Use the cherry tomato slices to form the Mummy’s eyes.

Let’s make some “bloody” tomato gravy!

Ingredients:
Tomato Gravy:

• 2 cups KFresh cherry tomatoes, chopped

• 1 large KFresh onion, chopped

• 2 cloves garlic, chopped

• 2 tbsp paprika

• 1 tsp cumin powder

• 1 tbsp all purpose flour

• 1 cup vegetable stock

• Olive oil / butter for cooking

Method: 

1. In a pot, sauté the onions in olive oil till soft, then add the tomatoes. Cook till the tomatoes become mushy. Add the chopped garlic, cook till fragrant. Next, add cumin, paprika, all purpose flour and sauté till it’s fully incorporated with the tomato mixture. Pour in the vegetable stock and leave it to simmer for 2 minutes. Season to taste. Let it cook for 10 mins.
2. In a food processor, blitz the tomato gravy till desired consistency. Now you have a deliciously thick tomato gravy!