These easy to make snacks will take your sofa munching to a whole new level of awesome.
Gone are the days where you got excited about going out clubbing over the weekend (it’s far too loud and the music is rubbish compared to the 90’s anyway, that’s my excuse, I’m DEFINITELY not too old), now you get excited about an evening of Netflix and a sofa picnic, well you’ve earned it after all.
Now take your Netflix experience up a few culinary notches of kickass and make these really simple recipes, obviously don’t eat these EVERY day, that’s a sure fire way to a whole world of health problems, BUT for a treat…with friends…these are your Netflix nibbles.
1. Maple bacon popcorn
- couple of handfuls of dry cured smoked bacon lardons
- 1 tablespoon vegetable oil
- popcorn kernels
- maple syrup
- sea salt flakes (optional)
- In a large saucepan that you will also be using to cook the popcorn, gently heat the lardons over a medium-low heat to render the fat, this will take about 20 minutes or so, you want the lardons to be crispy and the fat to have rendered into the saucepan.
- Remove the crispy lardons and set aside. Add the vegetable oil to the saucepan, add your popcorn and stir to ensure all kernels are coated. Put the lid on the pan and increase the heat to medium-high. Once the corn has stopped popping pour it into a large serving bowl and drizzle over the maple syrup and sprinkle of sea salt.
2. Bacon baked camembert
- smoked streaky bacon slices (I used 8)
- 1 whole camembert (smaller than the size of the object you will wrap the bacon over, I used 125g one)
- bread for dunking and anything else you wish to dip into it.
1. First you must assemble your bacon crown. Wrap slices of bacon over a metal pudding bowl that’s bigger than the size of your cheese. Bake in an oven heated to 230C for about 15 minutes or until the bacon is crispy but not burnt. Leave to cool and set.
2: Roast your camembert in the wooden lid at 230C for about 12-15 minutes or until it has risen and is molten inside.
3: Remove the bacon crown carefully from its mould, upturn it and carefully place the camembert inside.
4: Slice in and behold the cheese lava meeting crispy smoked bacon.
3. Boozy bourbon hot wings
- 1 kg chicken wings, jointed into two pieces.
- 250g Greek yoghurt
- 50ml Franks hot sauce
- 100g plain flour
- 100g cornmeal
- vegetable oil for frying
For the sauce:
- 30g butter
- 50ml Franks hot sauce
- 1 tablespoon molasses (or honey if you prefer)
- 1 tsp garlic granules
- 50ml bourbon
- sea salt (to taste)
- Mix together the Greek yoghurt and hot sauce and marinade the chicken for a few hours, preferably overnight.
- Combine the flour and cornmeal and coat each piece of chicken then shake of any excess.
- Heat oil to 170C and fry the chicken in small batches for about 6-8mins or until cooked, drain on kitchen roll.
- Combine all the sauce ingredients except the bourbon in a saucepan and heat gently, once simmering you can either add the bourbon and serve if you want the alcohol (it will be quite strong) or add the bourbon and simmer for a couple of minutes so you get the flavour without the harsh alcohol.
- Pour the sauce over the wings.
4. Deep fried mac and cheese balls with hot sauce dip
- leftover macaroni cheese
- 3 eggs, beaten
- panko breadcrumbs
- vegetable oil for frying
- equal parts sweet chilli sauce and sriracha sauce
- sea salt flakes
- Take small amounts of cold macaroni cheese and roll into balls, place on a plate covered in cling film and put in the freezer for 20 minutes.
- Take out of the freezer and roll into tighter balls, return to freezer for 20 minutes.
- Take each ball and dip in the beaten egg then coat in the panko, set aside and repeat with all the balls, you can, if you like, repeat this for a crunchier exterior.
- Heat your oil to 170 and fry the balls in batches for about 2 minutes or until golden brown on the outside, drain on kitchen roll.
- Combine your sauces then dig in and dip away.
5. Chocoholic slab
- 800g plain dark chocolate (or milk if you prefer)
- 200g white chocolate
- assorted fun size chocolate bars, chocolate pieces, Maltesers etc
- Line a small dish (around 25cm x 25cm x 5cm) with cling film.
- Melt the 2 chocolates separately. Add the dark to the pan then swirl in the white (save a bit of both for drizzling).
- Whilst still soft place your chocolate bars etc into the chocolate, drizzle with the remaining melted chocolate then leave to set in the fridge until hard.
6. Beer fondue with chorizo dippers
- 350ml beer (or cider if you prefer), go for a sweetish beer that’s not too bitter, I used Timothy Taylor
- 100g strong white cheddar, grated
- 140g Emmental cheese, finely grated
- 1 heaped tablespoon cornflour
- 1 teaspoon garlic granules
- 1 dash of Worcestershire sauce
- pinch of chilli flakes (optional)
- 1 teaspoon wholegrain mustard (optional)
- salt and pepper to taste
- 2 bread rolls
- 1 stick of chorizo, cut into bite sized chunks (plus whatever else you want to dip into it)
- Heat oven to 230C. Cut the tops off the rolls and carefully remove the bread from the centre, leaving about 2cm of bread all the way around (keep the bread for dipping later). Bake the rolls for about 4 minutes or until they are crispy and golden.
- Put the chorizo pieces in a saucepan and heat gently to release the flavours then set aside (you can pour the oil into the fondue later if you like).
- Mix together the cheeses with the cornflour in a bowl.
- In a saucepan over a gently heat, bring the beer to a simmer and leave for a couple of minutes to rid it of any harsh alcohol.
- Add the garlic granules then add a small amount of cheese mix and stir until fully melted.
- Keep adding more cheese and stirring until all the cheese has gone.
- Add Worcestershire sauce, chill and mustard if using, season to taste and reduce heat to minimum.
- Pour the fondue into the baked rolls, skewer the chorizo pieces and dip.