Phil Vickery's World Cup snacks

Phil Vickery's World Cup snacks

The World Cup is now in full swing, so if you're planning on spending the next few weeks sat in front of the TV, then This Morning's Phil Vickery has got the perfect snacks.

Thai spiced chicken wings with sesame seedsIngredients:2 tbsp vegetable oil150ml / 1/2 pint soy sauce200g / 7ox soft brown sugar2 tbsp green Thai curry paste150g / 5 1/2ox tomato ketchup1 heaped tbsp finely chopped ginger75ml / 2 1/2 fl oz dry sherry1 tbsp sesame oil8 spring onions, sliced diagonally1 stick lemongrass, bruised1 tbsp cornflourJuice of 2 large limes2 tbsp toasted sesame seedsMethod:Place the chicken wings in a roasting tin and drizzle over the vegetable oil and seasonCook at 190C for 20 minsPlace the soy sauce, sugar, curry paste, ketchup, ginger, sherry, sesame oil, spring onions, and lemongrass into a saucepan and bring to the boilBrush the chicken wings with the sauce and cook for another 5-10 mins until sticky and cooked throughAdd the sesame seeds and lime juice and stir well. Serve with plenty of napkins...Easy courgette friesIngredients:3 medium courgettes washed and dried well4-5 tbsp plain flour268 ml milk250g fine ground polenta, the finer the betterSaltGround pepperVegetable oil250g cream cheese4-5 tbsp milk3-4 tbsp chopped chives or parsleyChilli pepper optionalMethod:Heat the fryer to the temperature of 175C. Cut the courgettes into 2cm sticks.Place the flour into one bowl and the milk into another bowl. Season the milk with a little salt and pepper.Flour the courgettes well a few at a time and then place into the milk, then straight into the polenta and really coat wellRepeat until all the courgettes are coated twice, and then dust off wellCook the courgettes in small handfuls until just cooked and very lightly coloured. Do not overfill the fryer. Once cooked season well with salt, pepper.Baked cheesy dippers with nachos, bean and cheddarIngredients:2 cooked chicken breasts, chopped1x400g can kidney beans rinsed well and drained1 ripe avocado, roughly chopped200mls sour cream or dreme fraicheSalt and pepper100g tortilla chips50-75g grated cheddar cheese2 tbsp fresh coriander choppedMethod:Preheat a grill or oven to medium settingPlace the kidney beans, avocado, sour cream and salt and pepper into a bowl and mix wellAdd the chickenCarefully fold in the nachos and mix a littleSpoon into a 30x25cm deep bakin gdish and top with the grated cheeseBake or grill until the cheese is melted and warmed throughSprinkle with chopped fresh coriander and serve warm with the salsa


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