Fiery Dragon's Blood with Night Crawler Mornay

Halloween Recipe - Fiery Dragon's Blood Soup with Night Crawler Mornay is a little something I cooked up in my Halloween Cauldron just for you squeamish children... This chilli borscht witch's brew is not for the faint hearted, as it is as fiery as the Dragons it is named after - but it is beautifully warming for those evenings casting spells around the fire in the grove. Fiery Dragon's Blood is also incredibly easy to make - you can even cheat on the Night Crawler Mornay with cheese mac should you wish. If you like chilli and you like borscht read on.

First prepare your worms....

It is important to start this recipe with some little purple worms and some Night Crawler eggs to spice it up a little. We start by putting a little low fat slime (sunflower oil) in the cauldron and add a few thinly sliced purple worms (red onions) and some spicy crunchy night crawler eggs (coriander seeds). Fry this mix gently until the worm is transparent.

Adding the Fiery Dragon's Teeth

Add about ten Fiery Dragon's Teeth (bird's eye chillies) to the cauldron, follow this with a liberal serving of ectoplasm (Knorr vegetable stock), a handful of dried Dragon Gore (soya mince) and water from the boiling spring (kettle)!

If you simmer this mix for quite some time, you can remove the dragon's teeth if you are worried about kids biting into them by accident.

First the bright red blood must flow....

First add the bright red blood fresh drained from the artery of the fiercest dragon while he is yet alive. Not a recommended pastime in my opinion. If you do not wish to hurt a dragon for this recipe or get char-grilled in the attempt, you may add a can of plum tomatoes, liquidised in the blender instead... It is certainly possible to remove the dragon's teeth before you add the blood if you think it will be too fiery for the kids. You can always spice it up with a little gentle paprika!

Rich from the veins of the baby beet!

Again, it is recommended that as Dragons are a protected species - not to mention rather fierce - you should use baby beets, thoroughly blended with spring water in a liquidiser. Add this mix to the cauldron...

The stuff that beans are made of...

Now for the final ingredients, Dragon's Gore and a little paprika. If you have opted for the vegetarian version as we did, you will find that draining, rinsing and liquidising the contents of a tin of red chilli beans will suffice for dragon's gore.

The vegetarian version is risk free and probably much lower in cholesterol. Unless you are exceptionally fussy, extremely brave and foolhardy and not particularly environmentally friendly, you will not harass the neighborhood serpent too much...

While you prepare the Night Crawler Mornay....

OK - so you knew that Mornay was a cheese sauce all along? I make this Night Crawler stuff myself alias cooked macaroni - somehow Night Crawlers always seem to slither away when they see me in my witch's apron. I use half and half water and milk as I have to watch my diet. You only need to add a little cheese as you want it to contrast with the soup. Once the Night Crawler Mornay (or cheese mac) is thoroughly cooked and all liquid absorbed, I add soured cream or yogurt to the mix to give a hint of sharpness and creaminess.....

Serving Fiery Dragon's Blood and Night Crawler Mornay to your coven

This recipe should serve four humans with smaller appetites - or two fierce fiery dragons... To the center of your bowl, add a good dollop of Night Crawler Mornay. Carefully ladle the Fiery Dragon's Blood around this nobly titled island of worms... Warn the unwary about the dragon's teeth before you have to send for a glass of iced milk!

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