Meat platter "Skeleton"
Votes: 11
Time: 1 hour.
Complexity: easily
Servings: 12 - 14
Complexity: easily
Servings: 12 - 14
This Halloween treat, like the holiday itself, is not for the faint of heart. Since all your guests are dressed as the undead, serve them a cadaver on a platter. The skull will be made of cream cheese wrapped in prosciutto, and the body will be made of grilled or oven-baked pork ribs and spiral-wrapped sausage. In the center of the ribcage will be a scarlet, charred heart made of sweet pepper. This unique meat platter is sure to elicit a wide range of reactions from your guests, but it will certainly be an unforgettable experience.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Skeleton head
- 4 strips fatty bacon, chopped
- 3 packages of 240g cream cheese at room temperature
- 250 g of grated cheddar
- 4 green onions, thinly sliced
- 250 g thinly sliced prosciutto
- 1 green olive stuffed with red pepper, halved crosswise
Skeletal body
- 1 medium red bell pepper, stemmed
- 1 stroller (1 kg.) spicy Italian sausages
- 1 layer pork ribs, cut in half (about 13 ribs)
- 1 kg ready pork, torn into pieces
- Baguette slices and various types of crackers, for serving
We recommend
Recipes with similar ingredients: kupaty (fried sausages), pork, ham, prosciutto, bacon, cheddar cheese, green onions, sweet pepper, olive
Cooking the dish according to the recipe:
- Skeleton headIn a nonstick skillet over medium-high heat, fry the bacon until golden brown and crispy, 7 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
- In a large bowl, combine the cream cheese, cheddar, onion, bacon, and a pinch of salt and ground pepper. Mix thoroughly. Place the mixture on a sheet of parchment paper and shape it into a skull shape with your hands. Then wrap the skull in slices of prosciutto.
- Make two holes for the eyes and insert the olive halves. Pinch the center of the face to form the nose and make an indentation below to form the mouth. Refrigerate until the cheese hardens, about 20 minutes.
- Light a grill or heat a grill pan over medium-high heat. Grill the whole peppers, turning occasionally, until softened and charred, about 10 minutes. Cut the pepper down one side, from stem to tip, to create one long piece. Grill the sausage in one piece on both sides until cooked through, 10-12 minutes.
- Skeletal bodyPlace the cheese skull on top of the board or platter. Place a red pepper just below the head and bend it slightly, creating a heart shape. Arrange the rib slices on either side of the heart, bone-side up, to resemble the rib cage. Place a coil of sausage underneath the rib cage to resemble the intestines.
- Fill the space between the intestines, heart, and rib cage with pork pieces, tucking them under the organs if necessary. Refrigerate until ready to serve.
- Serve with baguette slices and crackers.
Categories:
recipe / Festive dishes / Halloween / Main courses / Meat / Appetizers / Meat appetizers
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