Bar Snacks

Bar SNACKS PRAWNS

For what seems like decades now, bar goers have grown accustomed to receiving a small bowl of salty nuts or chips. While this has worked well over the years, tastes and appreciation of food has changed and with consumers more knowledgeable about both food and drinks, venue owners are looking to serve up some more stylish snack options. If you don’t have a fully-fledged commercial kitchen, or a kitchen at all, this doesn’t mean you can’t offer your guests simple and easy to make bar snacks.

Having some simple, yet satisfying snack options on a bar menu (no matter what the size of the venue) will help increase revenue and traffic. People often like to have a drink before, after and in-between meals and often want something to snack on to tie them over.

Here are some of the easiest and tastiest snack options for venues. Prawns are the chicken wings of the sea. These can be served crumbed or battered and fried, grilled, or even cold, a la prawn cocktail. Skewers make them easier for serving and eating, and can be prepared with ease.

RECIPE:

• Garlic and chilli prawn skewers (4 serves) • 750g King prawns, peeled, deveined with tails in tact • 3 Garlic cloves finely chopped (or minced garlic) • 1 Long red chilli finely chopped • 2 Tbs. Olive oil • 2 Tbs. Fresh lime juice • Salt and cracked black pepper • Aioli, lime wedge and pink Himalayan salt to serve

METHOD:

1. Marinate prawns in garlic, chilli, olive oil, lime juice and salt and pepper 2. Refrigerate for at least 15 minutes 3. Skewer prawns and grill to order 4. Serve with aioli, lime wedge and salt.

TOASTED / JAFFLE SANDWICHES

Who doesn’t love a toasted sandwich? These can be whipped up and put in a sandwich press in a jiffy. Perfect for a bar snack when your chef has finished up and the kitchen is closed (or if your venue doesn’t have a kitchen!) these can be made by front of house staff.

MARINATED OLIVES

A perfect cold snack, simply marinate and jar olives then place in a small bowl with toothpicks to serve.

TIP: Use a mix of green and black olives, which gives different flavour and better aesthetic appeal. Avoid stuffed olives, and opt for pit-in only. Pitted olives are only for pizza!

RECIPE (around 8 serves):

• 300g Black olives in brine • 300g Green olives in brine • 1 Cup extra virgin olive oil • 4 Bay leaves • 4 Sprigs rosemary • 1 Tps. Dried chilli flakes • 1 Tps. Crushed fennel seeds • ¼ Cup red wine vinegar

CHIPS & WEDGES

An absolute classic and crowd favourite, chips are easy to cook, no fuss and require no cutlery. Get inventive and season with cayenne pepper or rosemary and salt. Low cost, high profit, and will provide enough sustenance to keep the customers inside your venue.