Bar And Pub Snack Platter
Cheese and Beer Sauce:
500 ml white sauce (béchamel base) sauce, replacing 1/3 liquid with a local beer
Add in 150 g grated mature Cheddar cheese
Season and serve warm
Blue Cheese and chive dipping sauce:
250 ml softened cream cheese
50g blue cheese and 15ml finely chopped chives
Thin sauce down with a 15 ml milk at a time to preferred consistency
Season and serve chilled
Red onion and Cucumber salad.
1 small red onion finely chopped
¼ Cucumber (220 g), grated; stir together and season
Add 250 ml Greek yoghurt for a dipping sauce
Spicy tomato and Coriander sauce:
Cook 2 large (400 g) chopped beef tomatoes or 1x410 g can chopped tomatoes with 2 green chillies whole, 2 garlic cloves and 30 ml sugar, season to taste
Allow to simmer until reduced by 2/3
Stir in fresh Coriander finely chopped
Serve warmed or chilled
Sweet piquant peppers and chive sour cream:
250 ml sour cream
60 ml chopped sweet piquant peppers
15 ml chopped fresh chives
Season with salt and white pepper
250 ml tangy mayonnaise mixed with 50 ml pesto
250 ml fresh guacamole with 50 ml sriracha sauce stirred in
Bacon wrapped McCain Veggie Fingers:
Wrap frozen McCain Veggie Finger with a piece of Streaky Bacon.
Secure with toothpick
Deep fry until golden brown (cooks about 3 - 5 mins at 175º)
Serve with Sweet Chilli Mayo.
Serve with salami sticks, olives, fresh gherkins, sweet piquant peppers, and lemon wedges.