Phil Vickery's World Cup snacks

Published Monday, 16 June 2014
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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.

Phil Vickery's World Cup snacks
This Morning's Phil Vickery. (© Rex Features)

Thai spiced chicken wings with sesame seeds


  • 2 tbsp vegetable oil
  • 150ml / 1/2 pint soy sauce
  • 200g / 7ox soft brown sugar
  • 2 tbsp green Thai curry paste
  • 150g / 5 1/2ox tomato ketchup
  • 1 heaped tbsp finely chopped ginger
  • 75ml / 2 1/2 fl oz dry sherry
  • 1 tbsp sesame oil
  • 8 spring onions, sliced diagonally
  • 1 stick lemongrass, bruised
  • 1 tbsp cornflour
  • Juice of 2 large limes
  • 2 tbsp toasted sesame seeds


  1. Place the chicken wings in a roasting tin and drizzle over the vegetable oil and season
  2. Cook at 190C for 20 mins
  3. Place the soy sauce, sugar, curry paste, ketchup, ginger, sherry, sesame oil, spring onions, and lemongrass into a saucepan and bring to the boil
  4. Brush the chicken wings with the sauce and cook for another 5-10 mins until sticky and cooked through
  5. Add the sesame seeds and lime juice and stir well. Serve with plenty of napkins...

Easy courgette fries


  • 3 medium courgettes washed and dried well
  • 4-5 tbsp plain flour
  • 268 ml milk
  • 250g fine ground polenta, the finer the better
  • Salt
  • Ground pepper
  • Vegetable oil
  • 250g cream cheese
  • 4-5 tbsp milk
  • 3-4 tbsp chopped chives or parsley
  • Chilli pepper optional


  1. Heat the fryer to the temperature of 175C. Cut the courgettes into 2cm sticks.
  2. Place the flour into one bowl and the milk into another bowl. Season the milk with a little salt and pepper.
  3. Flour the courgettes well a few at a time and then place into the milk, then straight into the polenta and really coat well
  4. Repeat until all the courgettes are coated twice, and then dust off well
  5. Cook 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 cheddar


  • 2 cooked chicken breasts, chopped
  • 1x400g can kidney beans rinsed well and drained
  • 1 ripe avocado, roughly chopped
  • 200mls sour cream or dreme fraiche
  • Salt and pepper
  • 100g tortilla chips
  • 50-75g grated cheddar cheese
  • 2 tbsp fresh coriander chopped


  1. Preheat a grill or oven to medium setting
  2. Place the kidney beans, avocado, sour cream and salt and pepper into a bowl and mix well
  3. Add the chicken
  4. Carefully fold in the nachos and mix a little
  5. Spoon into a 30x25cm deep bakin gdish and top with the grated cheese
  6. Bake or grill until the cheese is melted and warmed through
  7. Sprinkle with chopped fresh coriander and serve warm with the salsa
© UTV News
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