Finger-food for sports season

The season of sport has begun for us and that means rugby, football, netball ...!

Whether it be the big matches or little ones, it is a great time to get together with friends and it is a great time to make tasty, fun food which, of course, is OK to eat with your hands!!

Photos by Simon Lambert.
Photos by Simon Lambert.
Spicy chilli, kale popcorn

Popcorn is a great snack in so many ways! It's quick, inexpensive and can be made beforehand. It can be seasoned sweet or savoury depending on the night!

Serves 4-6

Ingredients
150g kale, stalks removed
1 Tbsp olive oil
sea salt

Popcorn
3 Tbsp canola oil
½ cup popcorn kernels
1 tsp unrefined sugar (this helps the chilli to stick)
2-3 Tbsp butter (depending on how buttery you would like it)1-2 tsp chilli powder
1-2 tsp sea salt flakes (to taste)

Method
Begin by drying the kale in the oven.

Preheat the oven to 150degC. Coat the leaves in oil and toss with a little sea salt. Arrange in a single layer on a large baking sheet.

Bake for 10-15 minutes or until crisp. Allow to cool completely, then grind finely or coarsely. Set aside.

To make the popcorn, coat the bottom of a large pot with canola oil, add the popcorn kernels, and cover. Place over a medium-high heat.

When you hear the first kernels pop, begin to shake until all the kernels are popped. When you no longer hear popping, remove from heat and transfer to a large bowl.

While waiting for the popcorn to pop, melt the butter in a separate pot and stir in the chilli.

Drizzle over the popcorn and toss, seasoning with the kale flakes and a little extra salt if desired.

Southern fried chicken

This is perfect finger food and loved by all. It can be done in advance but nothing beats freshly cooked fried chicken!

Serves 4-6

Ingredients
1½kg chicken drumsticks
6 cups buttermilk
5 Tbsp garlic powder
5 Tbsp onion powder
4 tsp paprika
4 tsp cayenne pepper
1 tsp black pepper
4 tsp salt
3 litres oil for frying (peanut, canola etc)

Method
Marinate the chicken drumsticks in the buttermilk for at least 2 hours.

Combine the garlic powder, onion powder, paprika, cayenne pepper, black pepper and salt to make the coating. Put it into a ziplock bag or something similar and set aside.

Drain the excess buttermilk from the chicken and put 3-4 pieces in the flour mixture. Toss to coat in the bag, ensuring the chicken is well covered.

Continue with all the chicken pieces. Lay in a single layer on greaseproof paper in the fridge until crumbs absorb into the buttermilk (about 1 hour).

Heat the oil in a deep-sided heavy-based pot until the oil reaches 160degC. Cook the chicken in batches so you don't overload the fryer. Turn once or twice throughout cooking and cook until crisp and the chicken is cooked (13 minutes).

Drain and sprinkle with salt.

Sticky pork skewers with Vietnamese dipping sauce

What's not to love about eating meat off a stick? These are absolutely delicious and I would advise to make extra as there is never enough!

Serves 4

Ingredients
500g belly or shoulder of pork, cut into 2cm squares (approx)

Marinade
4 Tbsp fish sauce
2 Tbsp sugar
1 tsp ground black pepper
1 Tbsp honey or maple syrup
4 spring onions, pounded to a fragrant paste
4 garlic cloves, crushed
1 lemon grass, finely chopped or bashed
2 Tbsp oil

Dipping sauce
3 Tbsp fish sauce
3 Tbsp rice or white vinegar
2 Tbsp water
2-3 Tbsp sugar
2 garlic cloves, crushed
1 chilli, finely sliced
2 Tbsp lime juice
1 Tbsp freshly chopped coriander and fresh mint leaves

Method
Combine all the ingredients for the marinade and mix together. Add the meat and allow to marinate in the fridge for at least 2 hours or, better still, overnight.

If using bamboo skewers soak them in cold water for 30 minutes or so.

Thread the meat on to the skewers, discarding any excess marinade.

Dipping sauce
Put 125ml of water in a small saucepan with the fish sauce, vinegar and sugar. Stir to well to combine. Bring to the boil, then remove from the heat.

Add the garlic, chilli, lime juice and fresh coriander and mint. Stir to combine and taste for balance of flavours, adjusting if necessary.

Heat the barbecue or grill to hot and cook the skewers for 10 minutes on each side or until cooked through and sticky brown.

Serve with the dipping sauce and plenty of napkins!

Cauliflower, cheese burger 

This combination is a classic and when sandwiched in the middle of a burger with all the trimmings it adds a delicious twist to the mighty burger!

Serves 4

Ingredients
1 head cauliflower
olive oil
pinch chilli
tsp cumin seeds
juice from 1 lemon
2 sprigs thyme, leaves only
4 burger buns
4 slices tasty cheese
4 Tbsp mayonnaise
2 tsp English mustard
4 crisp lettuce leaves approx. (iceberg or cos)
1 red onion, sliced thinly
pinch sugar
pinch salt

Method
Begin by preparing all your ingredients for your burger.

Slice the cauliflower across so you get thick steak-like slices.

Put them into a dish and drizzle with olive oil, chilli, lemon juice and thyme leaves. Allow to marinate until you have all the components ready.

Heat the barbecue to medium-hot. Slice the buns in half and set aside.

Mix the mayonnaise with the mustard and set aside.

Wash and pat dry the lettuce, slice the cheese and set aside. Put the finely sliced red onion in a small bowl, add a pinch of sugar and salt and squeeze over a little lemon juice, toss to combine and set aside.

The cauliflower steaks should take 3-5 minutes to cook on each side on a hot barbecue.Season lightly with salt and cracked black pepper.

Add a slice of cheese to each slice of cauliflower and allow to melt.

Lightly toast the buns on the barbecue.Spread the mayonnaise and mustard mixture on each bun. Layer with lettuce on the bottom, add the grilled cheesy cauliflower steak and pickled onions.

Finish by adding the lid and pressing slightly to help stick your burger together.

Enjoy!

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