Settle down to watch Euro 2020 with a delicious homemade bar snack

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!

4

Rosemary nuts

(Serves 20 – 22p per portion)

Preparation time: 5 minutes
Cooking time: 15 minutes

4

YOU NEED:

• 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

METHOD:

1. Preheat oven to 180C/160C fan/ gas 4. Line a large baking sheet with parchment paper.
2. Place the nuts in a medium-sized mixing bowl.
3. Add the brown sugar, cumin, cayenne, salt and black pepper. Set aside.
4. Melt the butter in a saucepan over a medium to low heat.
5. Stir in the rosemary and cook until fragrant, about a minute.
6. Remove from heat and stir in maple syrup.
7. Pour the butter mixture over the nuts.
8. Stir and toss to completely coat.
9. Transfer seasoned nuts to the prepared baking sheet in a single layer.
10. Bake until nuts are toasted and light golden in colour, about ten to 15 minutes, tossing once halfway through baking.
11. Allow the nuts to cool on baking tray for 15 minutes.
12. Transfer to a serving bowl or a container with a tight-fitting lid for storage or a sealed bag.
13. These will keep for up to two months at room temperature.

TIP: You can swap maple syrup for honey.

Microwave crisps

(Serves 8 – 15p per portion)

Preparation time: 5 minutes
Cooking time: 5 minutes

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YOU NEED:

• 8 medium potatoes, peeled
• 1 tsp salt
• A grind of black pepper (optional)
• 2 tbsp olive oil
• Cooking spray

METHOD:

1. Slice the potatoes either with a food processor or by hand.
2. Experiment with the thickness to see how you like them.
3. Put the olive oil into a sealable food bag and add the potatoes.
4. Massage until they are coated in the oil.
5. Spray a dinner plate with spray oil.
6. Place the potato slices in a single layer on the plate.
7. Cook in microwave on high for approximately five minutes.
8. They need to be a golden brown colour or they won’t be crisp.
9. Take out of the microwave, add the salt and pepper and remove from the plate to cool.
10. Then repeat with the remaining potatoes.
11. If they have stuck together, break apart.

TIP: You can experiment with sweet potato, beetroot and parsnips.

Pork scratchings

(Serves 6 – 35p per portion)

Soaking time: 1 day
Preparation time: 10 minutes
Cooking time: 1 hour

4

YOU NEED:

• 200g pork rind for crackling
• 2 litres of water
• 125g salt
• Sea salt for serving

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METHOD:

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1. Cut the rind into pieces. You will need a very sharp knife.
2. Make them as big or small as you want, but remember they will shrink after they have been cooked.
3. Mix the salt and the water to make a brine.
4. Add the pieces of pork to the water and leave for 24 hours.
5. Pour away the saltwater brine and rinse the rind under cold running water until all the brine has been washed away.
6. Sieve the pieces and allow them to dry for a short while.
7. Turn the oven on high – 200C/180C fan/gas 6.
8. Put a heavy baking tray in the oven for five minutes to heat through.
9. Add the pork. There is no need to add any extra oil or fat.
10. Return the tray to the oven.
11. After 20 minutes, give them a stir so they cook evenly.
12. Turn the temperature down to 170C/150C fan/gas 2.
13. Stir for five minutes until they are golden brown – about 45 minutes.
14. Put them on some kitchen paper to absorb as much remaining fat as possible.
15. 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.