Dude food and footy snacks

Pork belly with sticky Asian sauce

Absolutely amazing flavour and quite easy to create
Preparation and cooking:  1hour 15 minutes
Ingredients

• 1kg piece pork belly
• 2 tbsp peanut oil
• Sea salt flakes
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 5cm piece ginger, peeled and finely grated
• 1 long red chilli, finely chopped
• 1 bunch coriander, washed
• 2 cups caster sugar
• 1 cup water
• 2 tbsp fish sauce
• 2 tbsp lime juice

Method

1. Preheat oven to 220°C (200 fan forced).  Place pork belly in a roasting pan.  Rub skin with 2 tsp of the oil and sprinkle with salt flakes.  Roast for 1 hour or until crackling is crisp and meat is cooked.  Transfer to a chopping board.  Cover with foil to keep warm.  Stand for 10 minutes before slicing.
   
2. Meanwhile, heat remaining oil in a frying pan over medium heat.  Add onion and cook for 3 minutes or until soft.  Add garlic, ginger, chilli and chopped coriander roots and cook for 2 minutes.  Add caster sugar and water.  Stir until sugar dissolves and comes to the boil.  Simmer for 10 minutes.  Add fish sauce and lime juice.  Reduce heat and simmer for 2 minutes or until thickened.
   
3. Slice pork into squares and arrange on a serving plate.  Top with sauce and sprinkle with coriander leaves.  Serve and enjoy.

Korean chicken wings

Here's a spicy little chicken dish guaranteed to get your party started!
Serves 4
Preparation + cooking:  1 hour
Ingredients

• ½​ cup cornflour or rice flour
• ½ tsp salt
• 1 tsp white pepper
• 1kg chicken wings
• Canola spray
• ¼ cup unsalted chopped peanuts
• 2 spring onions, finely chopped

Spicy BBQ sauce

• ⅓ cup salt reduced soy sauce
• ¼ cup rice wine vinegar
• ⅓ cup brown sugar
• 2 tbsp sriracha chilli sauce or sweet chilli sauce
• 1 tbsp grated fresh ginger
• 2 garlic cloves, finely chopped
• 2 tsp sesame oil

Method

1. Preheat oven to 200°C (180 fan forced).  Line a baking dish with baking paper.
2. Combine cornflour (or rice flour), salt and pepper in a large plastic bag.  Add chicken, seal bag and shake to coat thoroughly.  Remove chicken from bag, shaking off any excess flour.  Arrange chicken in a single layer on the prepared baking dish.  Spray well with oil.  Bake for about 40 minutes, turning halfway through cooking, until chicken is golden and crispy.
3. Meanwhile, to make the Spicy BBQ sauce, combine all ingredients with ¼ cup water in a small saucepan over medium heat.  Simmer gently for about 5 minutes, or until thickened.  Once chicken is golden, baste with sauce and cook for a further 10 minutes.
4. Pile chicken onto a large serving plate, drizzle with remaining sauce and scatter with peanuts and spring onions.

Recipe credit
Woolworths Fresh Magazine June 2015

Thai chicken cakes

Simple, spicy and tasty!
Makes 24
Ingredients

• 500gm chicken mince
• 1 egg
• ½​ cup breadcrumbs
• 1 tbsp fish sauce
• 1 tbsp red curry paste, more for extra heat
• 2 tbsp finely chopped coriander
• 1 tsp grated or minced ginger
•  1 small red chilli, finely chopped
•  4 spring onions, finely chopped
• ¼ cup vegetable oil
• Lime wedges, to serve
• Sweet chilli sauce, to serve

Method

1. Combine chicken mince, egg, breadcrumbs, fish sauce, curry paste, coriander, ginger, chilli and spring onions in a large bowl and use your hands to combine well.
2. Roll tablespoons of mince mixture into balls, pressing lightly to shape into patties.  Place on an oven tray lined with baking paper then refrigerate for 15 minutes.
3. Heat oil in a frypan over medium-high heat.  Cook for about 3 to 4 minutes on each side or until cooked through.
4. Serve with lime wedges and sweet chilli sauce.

Note
These can be made ahead and reheated in the oven at 180°C (160 fan-forced) for 20 minutes

Mexican pizza dip

WARNING:  This dip is highly addictive!!!   Enjoy a plate with your loved ones today
Ingredients

• 2 large avocados, mashed
• Lemon juice to taste
• Cracked pepper to taste
• 1 cup sour cream
• ½​ cup mayonnaise
• 1 packet taco seasoning
• 1 can refried beans
• Purple onion, finely chopped
• Tomato, finely chopped
• Grated cheese
• Fresh herbs, finely chopped (chives and coriander are great)
• Corn chips

​Method

1. ​Mash avocados together with lemon juice and cracked pepper.
2. In a separate bowl combine the sour cream, mayonnaise and taco seasoning.
3. Spread refried beans into a pie dish or deep plate.  Top with avocado mix then spread with taco seasoning mix.  Sprinkle with chopped onion and tomatoes.  Top with grated cheese and sprinkle with herbs.
4. Serve with corn chips and enjoy.​

Hint
If you are in a rush, substitute the fresh avocados for shop bought guacamole or avocado dip

Blooming onion

A delicious, entertaining idea.  Simply peel off the petals and dip them in the spicy sauce
Ingredients
Dipping sauce

• ½​ cup mayonnaise
• 1 tbsp tomato sauce
• ½​ tsp paprika
• ½​ tsp horeseradish cream
• ¼ tsp cayenne pepper
• Salt

Blooming onion

• 1 cup plain flour
• ½​ tsp paprika
• ¼ tsp cayenne pepper
• 2 eggs
• ½​ cup milk
• 2 large onions
• ​1 litre vegetable oil, for deep frying

​Method

1. Prepare the dipping sauce by combining mayonnaise, tomato sauce, paprika, horseradish and cayenne pepper in a small bowl.  Season with salt and set aside.
2. Combine the plain flour, paprika and cayenne pepper in a bowl.  Season with salt.
3. Beat eggs and milk in a bowl.  Peel onions and place, base side down on a board.  Make 16 cuts down each onion to create petals, being careful to keep the base in tact.  Turn onions over and carefully fan out.  Holding onions by the base, dip in flour mixture, coating petals thoroughly.  Shake off excess flour.  Dip onions in egg mixture and again in the flour mixture, ensuring that each petal is thoroughly coated.
4. Heat oil in a wok or deep fryer to 175°C.  Immerse onions, one at a time, cut side down in the oil.  Fry for about 2 to 3 minutes.  Turn over and cook for a further 1 to 2 minutes or until golden.  Drain on paper towel.  Serve immediately with the spicy dipping sauce.​

Recipe credit
Taste Magazine May 2014

Pan fried haloumi

Simple and smashing.  Cooking does not get any easier or quicker than this.  Perfect for enjoying with a beer
Ingredients

• 2 - 3 tbsp olive oil
• 1 block haloumi, cut into 1cm slices
• 2 tbsp lemon juice
• Lemon wedges, to serve
• Chopped fresh mint, to serve

Method

1. Heat oil in frying pan over medium-high heat.
2. Fry both sides of the haloumi in the oil until golden and crisp.  Drain on absorbent paper.
3. Arrange haloumi slices on a platter.  Drizzle with lemon juice.
4. Serve with lemon wedges and sprinkle with chopped mint.

Notes

• Remember that haloumi is very salty, so please don't serve with a salty sauce, such as soy!
• Gorgeous served with sweet chilli sauce

Haloumi and chorizo share platter

This impressive share platter is simple to prepare and very tasty
Serves 6 to 8
Ready in 1 hour
​Ingredients

• 6 - 8 baby potatoes, washed
• 2 tbsp oil
• Salt and pepper
• 1 block haloumi
• 2 chorizo sausages
• 2 tbsp honey
• Olives, lemon wedges and tomato chutney to serve

​​Method

1. Preheat oven to 220°C (200 fan forced). Chop potatoes into bite sized pieces then place in a small roasting pan.  Add 1 tbsp oil then season with salt and pepper.  Toss to coat then roast for about 40 minutes or until tender.
2. Meanwhile, cut the haloumi and chorizo into 1cm slices.  Heat remaining oil in a frying pan over medium heat.  Cook chorizo for 2 to 3 minutes on each side until golden.  Drizzle with honey, remove from pan and drain on paper towel.
3. Drain excess oil from pan and use the same pan to fry the haloumi, turning once until golden. Drain on paper towel.
4. Arrange the potatoes, haloumi and chorizo on a large serving platter.  Serve with olives, lemon wedges and tomato chutney.

Recipe credit
Super Food Ideas Magazine January 2012

Asian style BBQ prawn skewers

These prawns are absolutely delicious.  Please remember:

• you need time in advance to marinate the prawns (minimum of 2 hours, however, overnight is great)
• soak wooden skewers in cold water for at least an hour so they don't burn during cooking

​Ingredients

• 1 packet wooden skewers
• 1kg green prawns, peeled and deveined but leaving tails intact
• 3 tbsp sweet chilli sauce
• Juice of 2 limes, plus extra to serve
• 1 tbsp fish sauce
• ½ bunch coriander, roughly chopped, plus extra for serving
• 1 long red chilli, finely chopped (remove seeds for less heat)
• 2cm piece ginger, peeled and finely grated
• 1 clove garlic, finely chopped or 1 tsp minced garlic
• 1 tsp sugar

Method

1. Soak wooden skewers in cold water for about an hour before cooking so they don't burn.
2. Combine all ingredients in a large bowl and stir to coat the prawns evenly.  Cover with cling wrap and refrigerate for at least 2 hours to marinate.
3. Skewer 3 or 4 prawns, depending on size, onto wooden skewers.  Reserve marinade for basting.
4. Preheat BBQ or frying pan to hot.  Cook the skewers for 3 to 4 minutes, turning every 30 seconds and basting with the reserved marinade, until golden and cooked through.
5.  Arrange on a serving plate, drizzle with lime juice and sprinkle with coriander.

Recipe credit
Jamie Oliver

Simple nachos

Crunchy, moorish and perfect with a beer
Ingredients

• Canola oil
• 1 large packet corn chips
• 1 jar salsa
• 1 chorizo sausage, finely chopped
• Grated cheese

Method

1. Preheat oven to 180°C (160 fan forced).  Spray ovenproof dishes with canola oil.  Fill dishes with corn chips.
2. Spoon salsa over the corn chips.  Sprinkle with chopped chorizo and cover with grated cheese.
3. Place in oven until cheese is melted and salsa is heated through.
4. Serve and enjoy.

Hints

• Try using flavoured corn chips
• Use spicy hot salsa for a heat boost
• Delicious served with guacamole and sour cream
• Substitute chorizo for cooked beef mince or bacon
• Toss in some chopped spring onions or corn kernels

Sea salt caramel pork crackling

This is a little unusual, however, it is very, very nice
​Serves 8 to 10
Ingredients

• 1 tsp chilli flakes
• 1 tsp fennel seeds
• 2 tbsp sea salt
• 750gm pork rind, scored
• Olive oil
• 100gm caster sugar
• 50ml water

​Method

1. With a mortar and pestle, grind the chilli flakes, fennel seeds and sea salt into a fine powder.
2. Slice the rind into large strips and massage in the chilli mix, rubbing in a little olive oil as you go.  Leave to marinate for an hour.
3. Preheat oven to 220°C (200 fan forced).  Place rind on a baking tray and roast for 20 minutes (keeping watch so it doesn't burn).  The crackling should be golden, crisp and bubbled.  When the crackling is ready, remove from oven and break into bite sized pieces and spread on a tray lined with baking paper.
4. Place sugar in a heavy based saucepan with water and gently bring to boil.  Boil for 8 to 10 minutes until golden and caramelised.  Drizzle over the crackling and leave to set.  Serve and enjoy.

Notes

• If you have time, dry out the pork rind for 24 hours by leaving it uncovered on a tray in the fridge
• Allow at least two hours for preparation, marinating and cooking
• Be careful not to overcook the caramel (my first attempt turned into toffee)
• Use your air fryer instead of the oven

Honey soy chicken wings

Easy and awesome
Makes 12
Preparation + cooking:  35 minutes
Ingredients

• ¼ cup honey
• ¼ cup soy sauce
• 2 tbsp tomato sauce
• 12 chicken wings
• Finely sliced spring onions, to serve

Method

1. Preheat oven to 200°C (180 fan forced). Line a roasting pan with baking paper.
2. Combine honey, soy sauce and tomato sauce in a small bowl.
3. Cut the wing tips from the chicken. Cut the wings in half at the 'elbow' joint.
4. Add wings to sauce and stir to coat. Spread wings in roasting pan in a single layer. Cook for about 30 minutes, turning occasionally, until golden and cooked through. Garnish with finely sliced spring onions.​

Tip
Save the wing tips for making chicken stock or soup

Thai spring rolls

This is a delicious, versatile crowd pleaser.  I opted for Thai style filling, however, let your imagination run wild and see what you can create!
If you are looking for a healthier option, try steaming them
Makes 24
Ingredients

• 2 tbsp peanut oil
• 250gm chicken or pork mince (or combination of both)
• 1 tbsp grated ginger
• 1 garlic clove, finely chopped
• 1 bunch coriander, finely chopped
• 1 long red chilli, finely chopped
• ¼ cup fish sauce
• 1 tbsp lime juice
• ½​ cup coconut cream
• 1 tsp sugar 
• 200gm finely chopped cabbage (or a combo with carrot or bean sprouts)
• 24 spring roll skins
• 1 tbsp flour and 1 tbsp water, mixed to a paste
• Dipping sauce, to serve

​​Method

1. Heat peanut oil and fry mince until browned then stir in ginger and garlic. Cook, stirring for 1 to 2 minutes. Stir in coriander, chilli, fish sauce and lime juice.  Add coconut cream and sugar, stir and reduce to desired consistency.  Mixture should be coated in sauce, but not wet or soggy. Adjust flavours to suit your taste.  Stir through cabbage (or your choice of vegetables) then set aside to cool.
2. When the mixture has cooled, separate spring roll skins. Place equal amounts of filling on each. Fold ends in then roll into a neat cylinder. Seal the ends with a little flour/water mix.  Refrigerate for 1 hour then fry in batches until golden.
3. Serve immediately with your favourite dipping sauce.

Note
If you are short on time, substitute the ginger, garlic, coriander and chilli for shop bought pastes

Thai prawns with coriander mayonnaise

Serves 6
Preparation + cooking time:  30 minutes plus 2 hours marinating time
Ingredients

• 2 garlic cloves, peeled
• 1 tsp grated ginger
• 1 - 2 long red chillies
• 1 tbsp chopped lemongrass
• 1 tsp lime juice
• 1 tsp sugar
• ¼ cup peanut oil
• 1kg green prawns, peeled and deveined, leaving tails intact

Coriander mayonnaise

• Juice of 1 lime
• ¼ cup chopped coriander
• 1 cup whole egg mayonnaise

​Method

1. Prepare marinade by placing garlic, ginger, chilli, lemongrass, lime juice, sugar and peanut oil in a food processor.  Process until finely chopped.
2. Add prawns to bowl with prepared marinade. Cover and refrigerate for at least 2 hours, more if you have time.
3. Meanwhile, prepare coriander mayonnaise by combining lime juice, coriander and mayonnaise.  Refrigerate until ready to serve.
4. Fry or BBQ prawns over medium-high heat for about 5 minutes, turning until cooked through.
5. Serve on a platter with coriander mayonnaise.

Recipe credit
Woolworths Fresh Magazine

Pork and crispy noodle balls

Crunchy and delicious given an Asian twist with the rich flavour of oyster sauce. Try stopping at just one!
Makes 24
Preparation + cooking:  25 minutes
Ingredients

• 500gm pork mince
• 3 spring onions, sliced
• 1 tbsp oyster sauce
• ¼ tsp sesame oil
• 1 egg
• Salt and pepper
• 2 x 100gm packets Chang's fried noodles
• Vegetable oil to deep fry
• Lettuce, to serve
• Sweet chilli sauce, to serve

Method

1. Place pork mince, spring onions, oyster sauce, sesame oil and egg in a food processor.  Process until well combined. Season with salt and pepper.
2. Place noodles in a bowl and lightly crush. Roll tablespoons of pork mixture into balls then roll in crushed noodles.
3. Heat oil in a frying pan or deep fryer.  Cook balls in batches for 4 to 5 minutes until cooked through.  Drain on paper towel.
4. Arrange lettuce on a serving platter, top with the pork balls and serve with a bowl of sweet chill sauce.

Variation
​Prawn, pork and crispy noodle balls
At step 1, reduce the amount of pork mince to 400gm and add 300gm green prawns (peeled and deveined) to the food processor

Spinach and cheese scrolls

Ingredients

• 2 tsp oil
• 1 small onion, finely chopped
• 1 large bag baby spinach leaves (about 4 cups)
• Salt and pepper
• 2 cups grated tasted cheese
• 4 sheets ready made puff pastry, thawed
• ½​​ cup tomato paste
• 1 egg, lightly beaten

Method

1. Preheat oven to 200°C (180 fan forced).
2. Heat oil over medium heat and gently fry onion until soft.  Add spinach and cook on low heat until soft.  Season with salt and pepper. Remove from heat and cool for 10 minutes.  Stir in grated cheese.
3. Spread puff pastry sheets with tomato paste.  Spread spinach mixture equally over the pastry sheets. Roll lengthways and brush edges with water.  Press lightly to seal.
4. Cut into 1½ cm slices and place cut side up on lined baking trays. Brush with a little beaten egg.
5. Bake for 15 to 20 minutes until golden brown.  Serve and enjoy.

Bacon and cheese cobb loaf

Not a dish for the health-conscious ... but very tasty!
Ingredients

• 1 cobb loaf
• 300ml sour cream
• 500gm grated tasty cheese
• 3 spring onions, chopped
• 3 rashers bacon, rind removed and chopped

Method

1. Preheat oven to 180°C (160 fan forced).  Line a tray with baking paper.
2. Carefully remove the top and hollow out the cobb loaf.  Retain the bread and chop into bite sized pieces.
3. Combine the sour cream, grated cheese, spring onions and bacon.  Fill the hollowed cobb loaf with the bacon and cheese mixture.
4. Place on baking tray and cook for about 45 minutes until golden and cheese is melted.
5. Serve with reserved bread pieces and a knife to cut up the shell (and lots of serviettes).

Beer battered pluto pups

For something tasty and a little different ...
Makes 8
Preparation + cooking:  30 minutes
Ingredients

• 8 thin beef or pork sausages
• 2 tsp vegetable oil
• 1½​ cups self raising flour
• ​Salt
• 1 egg, lightly beaten
• 375ml of your favourite beer
• 1 cup plain flour
• Bamboo skewers
• Oil for deep frying
• Sauce, to serve

Method

1. Fry sausages in oil over medium heat for about 12 minutes or until cooked through. Drain on paper towel and set aside to cool slightly.
2. Make beer batter by placing flour in a large bowl with a pinch of salt.  Make a well in the centre, add egg and beer.  Whisk until smooth.
3. Coat sausages in plain flour then thread them onto bamboo skewers.  Dust again with plain flour.  Dip sausages into beer batter and deep fry, 2 at a time, until golden and crisp. Drain on absorbent paper and serve with your favourite sauce.

​Note
If you are short on time, frankfurts can be used instead.  There is no need to pre-cook them, just batter and cook
Recipe credit
Woolworths Fresh Magazine

Italian meatball subs

Ingredients

• 1 baguette or French stick (note 1 French stick makes 4 serves)
• 1 cup grated mozzarella cheese

Meatballs

• 1kg beef mince
• ¾ cup breadcrumbs
• 2 eggs
• 1 cup grated parmesan cheese
• 2 tsp minced garlic
• 2 tsp dried Italian herbs
• Salt and pepper
• Plain flour

Tomato sauce

• 2 tbsp oil
• 1 onion, finely chopped
• 2 tsp minced garlic
• 2 cans diced tomatoes
• 2 tbsp tomato paste
• 1 tsp sugar
• ½​​ cup beef stock
• 1 tsp Italian herbs

Method

1. Make meatballs by combining mince, breadcrumbs, eggs, parmesan, garlic and herbs. Season with salt and pepper. Roll tablespoons of mixture into balls (keep small so they fit into the breadstick). Toss in flour and set aside.
2. Make sauce. Heat oil and gently sauté onion and garlic until soft. Stir in canned tomatoes, tomato paste, sugar, beef stock and herbs. Cover and simmer for 10 minutes.  Season to taste.
3. Add meatballs to sauce and toss gently to coat the meatballs. Cover and cook on medium for about 20 minutes, or until meatballs are cooked through.
4. Cut the breadstick in half lengthwise. Fill with mozzarella cheese and top with meatballs. Sprinkle with more mozzarella to finish.
5. Cut the breadstick into quarters and serve.

Hint
Serve leftover meatballs with spaghetti and garlic bread

Mini meat pies

This is a delicious recipe
Perfect for kid's parties, footy finals and Australia Day celebrations
Thanks to Taste.com for the recipe Mini meat pies