Horror party ideas for horror movie fans

Dawn Of The Dead zombie costume competitions.

Classic horror creature costume competition.

Alien survivor game.

Version of tag with a team dressed as aliens and a team dressed as space miners.

Predator hunting game.

Version of hide and seek/paintball with one or more predators vs one or more humans.

What's In The Box competition.

With skulls, spiders, sticky webbing and all things squeamish horror. Either the old-school hole in the box can be used or the one opening the box can wear a blindfold.

Paranormal Activity house (night).

Set up booby traps and tricks for flickering lamps, shaking objects, strange shadows and strange creaking, thudding and whispering sounds.

Jaws (day) or Lake Placid (night) pool, pond or lake party.

Giant inflatable shark or crocodile is required.

Pool decorations and character costumes recommended.

Freddy vs Jason costume and fight competitions.

Using foam or plastic swords (shaped) and Jason gloves.

Battle Royale pass the parcel.

One awesome prize fought over by all in a no-holds-barred (but no real injuries allowed) battle. Those who lose any individual fight forfeit rights to the prize. Costumes required.

Allergy free chicken sausage rolls recipe

This is using the allergy free potato based pastry.

Ingredients

Pastry

• 1 portion allergy free potato based pastry or 1 portion allergy free quick puff pastry

Filling

• 450g chicken mince
• 1 tsp Orgran No Egg whisked with 30mls water until thick
• 1 small carrot, grated fine
• 1 small onion, halved, thinly sliced
• 2 green onions, thinly sliced
• 1 tbsp tomato paste
• 1 tbsp chilli sauce
• 1 tbsp parsley leaves, chopped fresh or dried flakes but fresh is best
• Salt & freshly ground pepper

Method

Pastry

• Prepare the pastry you prefer.

Filling

• Preheat oven to 180°C fan-forced.
• Line a large baking tray with baking paper.
• Combine the mince, No Egg mixture, tomato paste, chilli sauce, onion, carrot, green onions, parsley and seasoning in a bowl.
• Dust a 40cm-long piece baking paper with flour.
• Place the pastry on the baking paper.
• Roll out the dough to a 1cm thick, 22cm x 30cm rectangle.
• Cut the pastry into three 10cm wide strips.
• Shape one-third of the mince mixture into a 22cm long sausage.
• Place the mince along one long side of a pastry strip.
• Roll the pastry up to enclose the mince.
• Carefully cut to the lengths you'd like.
• Transfer the sausage rolls to a prepared tray.
• Repeat twice with the remaining pastry strips and mince mixture.
• Brush the goat’s milk over the sausage rolls.
• Prick each sausage roll three times to let the steam out.
• Bake the sausage rolls for 30 minutes or until golden.

Note

• Any leftover mince mixture can be made into rissoles or meat patties. These can be eaten in the pita bread if made to the right size.