Bite-Sized Goodness

News| 15th May 2022
Bite-Sized Goodness
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The weather cooling calls for soul-warming snacks. We’ve explored new ways to level up three bite-sized favourites: wedges, tempura and chocolate bark. Whether you’re whipping these up to enjoy yourself, or you’re entertaining, these recipes are sure to please all kinds of palates.

Between Coles, Woolworths, Just Ripe and Aldi here at Northland, you can gather all the ingredients you need in no time.

Wedges

Perfect for weekends spent with friends and family, wedges are loved by big and little kids alike. Here are three inventive ways to give them a twist.

Base wedges recipe | Serves four

Ingredients:

1kg white, washed potatoes, cut into 2cm thick wedges

¼ cup olive oil

1 tsp garlic powder

1 tsp ground paprika

1 tsp dried thyme leaves

½ tsp salt flakes

½ tsp cracked pepper

Method:

1.     Preheat the oven to 200°C. Line a large baking tray with baking paper.

2.     Add the potato wedges to large bowl, along with the olive oil, garlic powder, ground paprika, thyme, salt flakes and cracked pepper. Toss together until the potatoes are evenly coated with the oil and spices.

3.     Add the potato wedges to the lined tray, spread out evenly, then bake for 35 - 45 minutes until golden brown and crisp.

4.     Remove from the oven and enjoy as is or use in either of the loaded wedges recipes below.

Avocado and salsa verde wedges | Serves four

Ingredients:

1 batch cooked wedges (see base wedges recipe above)

1 cup fresh basil leaves

1 cup fresh parsley leaves

1 garlic clove

3 tsp capers

1 tsp Dijon mustard

1 tbsp red wine vinegar

½ lemon zest and juice

1/3 cup olive oil

½ tsp salt

¼  tsp pepper 
1 avocado, diced

1 cup fresh parsley leaves, roughly chopped

Method:

1.     Place the basil, parsley, garlic, capers, mustard, red wine vinegar, lemon zest and juice, olive oil, salt and pepper into a food processor and blend until well combined.

2.     Drizzle the salsa verde over the cooked wedges (see base recipe for wedges above), sprinkle with the diced avocado and garnish with parsley.

Quadruple loaded cheese wedges | Serves four

Ingredients:

1 batch cooked wedges (see base recipe for wedges above)

1 cup mozzarella cheese, grated

½ cup parmesan cheese, grated

½ cup manchego cheese, grated

1 cup cheddar cheese, grated

2 tbsp chives, finely chopped

Method:

1.     Preheat the oven grill on high heat.

2.     Place the wedges onto a lined baking tray.

3.     Sprinkle all four cheeses over the cooked wedges (see base recipe for wedges above), then place under the grill for 2 - 3 minutes or until the cheese is melted.

4.     Garnish with the chopped chives.

Barbecue beast wedges | Serves 4

Ingredients:

1 batch cooked wedges (see base recipe for wedges above)

8 slices of bacon, diced into cubes

2 cups mozzarella cheese, grated

1/3 cup barbecue sauce

3 spring onion stems, chopped

Method:

1.     Preheat the oven grill on high heat.

2.     Place a pan over medium heat and add the bacon. Cook for five minutes, stirring intermittently, until golden brown.

3.     Place the wedges onto a lined baking tray.

4.     Sprinkle the cheese over the wedges (see base recipe for wedges above), then spoon over the bacon pieces.

5.     Place wedges under the grill for two to three minutes or until the cheese is melted.

6.     Drizzle barbecue sauce over the wedges and sprinkle with chopped spring onions.

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Tempura

Tempura is a traditional Japanese dish that has enjoyed overwhelming popularity in Australia. Probably because it’s hard not to love anything coated in a light and fluffy batter. Here are three ways enjoy this snack.

Tempura prawns with lime aioli | Serves six (as an entree)

Ingredients:

500g medium king prawns, de-shelled and de-veined

½ cup plain flour

½ cup cornflour

1 pinch of salt

1 cup soda water

1 egg

1 litre vegetable oil

1 cup traditional or whole egg mayonnaise

1 lime, juice and zest

1 garlic clove, minced

Method:

1.     Add the mayonnaise, lime zest, lime juice and minced garlic to a bowl. Mix to combine. Spoon into a serving bowl and set aside.

2.     Place the vegetable oil into a large sized pot and preheat to 180°C.

3.     In a bowl, use chopsticks to mix the egg and soda water until lightly combined.

4.     In another bowl, sift together the cornflour and plain flour. Add the salt.

5.     Using chopsticks, mix the egg-water mixture into the flour. Do not overmix the batter; a lumpy batter is perfect.

6.     Dip the prawns into the batter and add to the hot oil. Cook five at a time, do not overcrowd the pot.

7.     Fry for two minutes, flipping at the halfway point, until crisp and light golden.

8.     Place tempura prawns onto a wire rack to drain for a minute, then serve with the lime aioli.

Tempura eggplant with chilli ginger dipping sauce | Serves six (as an entree)

Ingredients:

2 medium-sized eggplants, sliced into 5mm rounds

½ cup plain flour

½ cup cornflour

1 pinch of salt

1 cup soda water

1 egg

1 litre vegetable oil

¼ cup soy sauce

¼ cup rice wine vinegar

1 tbsp maple syrup

1 tsp ginger, finely chopped

1 tsp chili, finely chopped

Method:

1.     Add the soy sauce, rice wine vinegar, maple syrup, ginger and chilli to a bowl. Mix to combine. Pour into a serving bowl and set aside.

2.     Place the vegetable oil into a large pot and preheat to 180°C.

3.     In a bowl, use chopsticks to mix the egg and soda water until lightly combined.

4.     In another bowl, sift together the cornflour and plain flour. Add the salt.

5.     Using chopsticks, mix the egg-water mixture into the flour. Do not overmix the batter; a lumpy batter is perfect.

6.     Dip the eggplant into the batter and add to the hot oil. Cook five at a time, do not overcrowd the pot.

7.     Fry for two minutes, flipping at the halfway point, until crisp and light golden.

8.     Place tempura eggplant onto a wire rack to drain for a minute, then serve with the chilli ginger dipping sauce.

Tempura with chocolate sauce | Serves six (as an entree)

Ingredients:

4 bananas, sliced into thirds diagonally

½ cup plain flour

½ cup cornflour

1 pinch of salt

1 cup soda water

1 egg

1L vegetable oil

300ml thickened cream

200ml dark chocolate chips

1 tbsp brown sugar

Method:

1.     Add the chocolate chips into a heatproof bowl. Place the cream and brown sugar into a saucepan over medium heat and bring to a simmer.

2.     Pour the hot cream over the chocolate chips and stir until melted. Pour sauce into a serving bowl and set aside.

3.     Place the vegetable oil into a pot and preheat to 180°C.

4.     In a bowl, use chopsticks to mix the egg and soda water until lightly combined.

5.     In another bowl, sift together the cornflour and plain flour. Add the salt.

6.     Using chopsticks, mix the egg-water mixture into the flour. Do not overmix the batter; a lumpy batter is perfect.

7.     Dip the banana pieces into the batter and add to the hot oil. Cook five at a time, do not overcrowd the pot.

8.     Fry for two minutes, flipping at the halfway point, until crisp and light golden.

9.     Place tempura banana onto a wire rack to drain for a minute, then serve with the chocolate ganache sauce.

Picked the perfect snack for your next event or catch up? Coles, Woolworths and Aldi have the ingredients to help you whip them up.

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Chocolate bark

This super simple snack is a total  crowd-pleaser. Plus, it’s super adaptable and can be made with a variety of ingredients. Find three recipe variations below.

Raspberry, pistachio and almond chocolate bark | Makes 10 pieces

Ingredients:

250g dark chocolate, broken into squares

½  cup pistachios, roughly chopped

½ cup roasted almonds, roughly chopped

1 punnet fresh raspberries

Method:

1.     Add the dark chocolate to a microwave-safe bowl and place into the microwave for 90 seconds, stopping and stirring every 30 seconds until the chocolate has melted.

2.     Line a 20 x 30 cm tray with baking paper. Pour the chocolate over the tray, and smooth out with a spoon.

3.     Sprinkle over the pistachios, almonds and raspberries.

4.     Place into the fridge to set for 30 minutes.

5.     Slice into pieces and store in an airtight container in the fridge or cupboard for up to three days.

Peanut butter and dried strawberry chocolate bark | Makes 10 pieces

Ingredients:

250g dark chocolate, broken into squares

2 tbsp peanut butter

1½ cups freeze-dried strawberries

Method:

1.     Add the dark chocolate to a microwave-safe bowl and place into the microwave for 90 seconds, stopping and stirring every 30 seconds until the chocolate has melted.

2.     Line a 20 x 30 cm tray with baking paper. Pour the chocolate over the tray, and smooth out with a spoon.

3.     Swirl through the peanut butter across the top with a knife and sprinkle over the freeze-dried strawberries.

4.     Place into the fridge to set for 30 minutes.

5.     Slice into pieces and store in an airtight container in the fridge or cupboard for up to seven days.

Salted pretzel, cranberry and marshmallow chocolate bark | Makes 10 pieces

Ingredients:

250g dark chocolate broken into squares

1 cup pretzels, roughly chopped

3/4 cup mini marshmallows

½ cup dried cranberries

Method:

1.     Add the dark chocolate to a microwave-safe bowl and place into the microwave for 90 seconds, stopping and stirring every 30 seconds until the chocolate has melted.

2.     Line a 20 x 30 cm tray with baking paper. Pour the chocolate over the tray, and smooth out with a spoon.

3.     Sprinkle over the pretzels, marshmallows and cranberries.

4.     Place into the fridge to set for 30 minutes.

5.     Slice into pieces and store in an airtight container in the fridge or cupboard for up to seven days.

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