Recipes: Sizzling Snacks

RECIPES

SIZZLING SNACKS Food to set the mood

Summer is in full swing, so it’s important to serve the right sort of food. We bring you two recipes from Spar, guaranteed to keep your customers in the mood.

STICKY CHICKEN WINGS Prep Time: 10 minutes (day marinade time excluded) Cook Time: 20 minutes (braai) or 35 minutes (oven)

Kids love these for casual, around-the pool lunchtime snacks, or pop them onto a braai for a nice change. Serve with some oven chips and don’t forget the paper napkins for sticky fingers!

Ingredients

• 12-15 chicken wings

For the marinade

• 80 ml Barbeque Sauce • 60 ml SPAR tomato sauce • 10 ml spicy barbeque spice • 60 ml SPAR brown sugar • 60 ml SPAR apricot jam • 10 ml Worcestershire sauce • 3 ml dried chilli flakes

Method

• Place the chicken wings in a shallow container. • Mix together all the marinade ingredients together and pour over the chicken. Leave to marinate for at least two hours, or overnight if you can, turning occasionally. • Cook the chicken on the braai, over medium-hot coals and cook for about 20 minutes, brushing with any marinade left in the dish as it cooks. If it’s colouring too quickly, move to a cooler part of the barbecue to cook more gently. It’s important you cook the chicken all the way through. • The chicken can also be cooked in the oven for perfect picnic food.

Preheat the oven to 200 º C. Transfer the chicken into a roasting tray with a couple of spoons of marinade. Place in the oven for about 35 minutes, turning occasionally and basting with the marinade and juices until thoroughly sticky and dark golden-brown, adding extra marinade to the tray if necessary.

Hints and Tips

Line the baking tray with foil before adding the chicken. Marinade is very messy and this suggestion ensures easy cleaning up afterwards by just discarding the foil.

Ingredients

• 200g flat rice noodles • 2 tbsp canola oil • ½ tsp sesame oil • 1 large thumb size of fresh ginger, cut into strips • 2 cloves garlic, finely chopped • 1 chilli, de-seeded and finely chopped (optional) • 500g cleaned medium prawns • 2 tbsp soy sauce • 1 tbsp fish sauce • 1 cup shredded cabbage • ½ cup Julienne carrots • ½ cup frozen peas • ½ cup spring onions, trimmed and chopped • 1 cup fresh bean sprouts • 2 tbsp fresh coriander, chopped • 1 cup seedless watermelon puree • ½ cup chopped dry roasted peanuts

Method

• Place the noodles in a heatproof bowl and cover with boiling water. • Allow to stand, nudging them apart with a fork, until tender.

About eight to 10 minutes. • Drain. Heat the oil and sesame oil in a wok over a mediumhigh heat. • Sauté the garlic and ginger for 60 seconds and then add the prawns. • Cook for three minutes. • Now add the soy sauce and fish sauce, then add the cabbage and carrots. • Cook for about three minutes then add the peas. • Now add the noodles and stir in the spring onions, sprouts and coriander. • Add the watermelon puree and cook until hot, sprinkle with the chopped peanuts and serve immediately.

Hints and Tips

To make the watermelon puree, remove seeds from fresh watermelon and cut into large chunks. Place in a blender and process until smooth and well pureed, sieve to ensure no seeds remain.

WATERMELON AND PRAWN PAD THAI Prep Time: 15 -20 minutes

Cook Time: 10 minutes The addition of watermelon to this prawn noodle dish adds a subtle and delicate sweetness which brings out the flavour of the prawns.