WHILE settling down to watch Euro 2020, nothing goes better with a cold beer than a bar snack.
Today we have three recipes for nibbles that you would normally see down the pub – but taste just as good when rustled up at home. Cheers!
(Serves 20 – 22p per portion)
Preparation time: 5 minutes
Cooking time: 15 minutes
- 320g mixed raw nuts – such as walnuts, peanuts, cashews, macadamia, pistachio, almonds
- 1 tbsp light brown sugar
- 1 tsp cumin
- ¼ tsp cayenne pepper
- 2 tsp sea salt
- ¼ tsp ground black pepper
- 2 tbsp unsalted butter
- 2 tbsp finely chopped fresh rosemary
- 1½ tsp Morrisons The Best pure maple syrup
- Preheat oven to 180C/160C fan/ gas 4. Line a large baking sheet with parchment paper.
- Place the nuts in a medium-sized mixing bowl.
- Add the brown sugar, cumin, cayenne, salt and black pepper. Set aside.
- Melt the butter in a saucepan over a medium to low heat.
- Stir in the rosemary and cook until fragrant, about a minute.
- Remove from heat and stir in maple syrup.
- Pour the butter mixture over the nuts.
- Stir and toss to completely coat.
- Transfer seasoned nuts to the prepared baking sheet in a single layer.
- Bake until nuts are toasted and light golden in colour, about ten to 15 minutes, tossing once halfway through baking.
- Allow the nuts to cool on baking tray for 15 minutes.
- Transfer to a serving bowl or a container with a tight-fitting lid for storage or a sealed bag.
- These will keep for up to two months at room temperature.
TIP: You can swap maple syrup for honey.
(Serves 8 – 15p per portion)
Preparation time: 5 minutes
Cooking time: 5 minutes
- 8 medium potatoes, peeled
- 1 tsp salt
- A grind of black pepper (optional)
- 2 tbsp olive oil
- Cooking spray
- Slice the potatoes either with a food processor or by hand.
- Experiment with the thickness to see how you like them.
- Put the olive oil into a sealable food bag and add the potatoes.
- Massage until they are coated in the oil.
- Spray a dinner plate with spray oil.
- Place the potato slices in a single layer on the plate.
- Cook in microwave on high for approximately five minutes.
- They need to be a golden brown colour or they won’t be crisp.
- Take out of the microwave, add the salt and pepper and remove from the plate to cool.
- Then repeat with the remaining potatoes.
- If they have stuck together, break apart.
TIP: You can experiment with sweet potato, beetroot and parsnips.
(Serves 6 – 35p per portion)
Soaking time: 1 day
Preparation time: 10 minutes
Cooking time: 1 hour
- 200g pork rind for crackling
- 2 litres of water
- 125g salt
- Sea salt for serving
- Cut the rind into pieces. You will need a very sharp knife.
- Make them as big or small as you want, but remember they will shrink after they have been cooked.
- Mix the salt and the water to make a brine.
- Add the pieces of pork to the water and leave for 24 hours.
- Pour away the saltwater brine and rinse the rind under cold running water until all the brine has been washed away.
- Sieve the pieces and allow them to dry for a short while.
- Turn the oven on high – 200C/180C fan/gas 6.
- Put a heavy baking tray in the oven for five minutes to heat through.
- Add the pork. There is no need to add any extra oil or fat.
- Return the tray to the oven.
- After 20 minutes, give them a stir so they cook evenly.
- Turn the temperature down to 170C/150C fan/gas 2.
- Stir for five minutes until they are golden brown – about 45 minutes.
- Put them on some kitchen paper to absorb as much remaining fat as possible.
- Put a few scratchings in a bowl and add salt to taste while warm so it sticks to the scratchings.
TIP: To store, use a sealable container and put in two layers of kitchen paper. Store in fridge, eat within five days.
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