Get ready for game day with our fabulous footy finals feast

 

Winter’s on the wane and footy finals are just around the corner. Get your mates together for a grand final day to remember with our fabulous footy finals feast. Quick and easy to prepare, there’s minimal washing up and absolutely no cutlery required!

 

Beetroot dip with garlic & herb pita bread crisps

Get grand final day started with a crunch with these garlic and herb pita bread crisps and beetroot dip.

Ingredients

For the dip:

  • 425 gram can beetroot slices, drained
  • 1 teaspoon ground cumin
  • 1 tablespoon finely chopped fresh dill sprigs
  • 1/3 cup plain yogurt

For the pita bread crisps:

  • 1 tablespoon olive oil
  • 1 crushed garlic clove
  • 1 teaspoon dried oregano
  • 1 packet pita bread pockets

Method

For the dip:

  1. Place beetroot, cumin, dill and yogurt in a food processor or blender.
  2. Process until smooth.
  3. Refrigerate in an airtight container until pre-game festivities kick off.

For the pita bread crisps:

  1. Preheat oven to 220 degrees Celsius or 200 fan-forced. Cover 2 baking trays with baking paper.
  2. Cut pita bread pockets into corn chip sized triangles and place on trays.
  3. Combine oil, garlic and oregano in a bowl. Brush the top of each triangle with the oil mixture.
  4. Bake for 8 minutes, or until lightly brown and crisp.
  5. Cool and store in an airtight container until game day.

Top tip: Cut down time in the kitchen by making your dip and pita bread crisps 1 -2 days before game day. Both store easily in airtight containers.

For a cheesy pita bread crisp, sprinkle grated parmesan over the olive oil mixture then pop in the oven.

 

Crunchy coleslaw hot dogs

Smash your hunger pangs with these crunchy coleslaw hot dogs.

Ingredients

  • Crunchy hot dog rolls/long crusty bread or baguette
  • Beef, pork or lamb sausages
  • 2 packets pre-chopped coleslaw
  • Coleslaw dressing

Method

  1. Fire up the barbie and cook the sausages, turning occasionally, until golden and cooked through.
  2. Slice bread rolls or baguette sections lengthways, ensuring you don’t cut all the way through. Place coleslaw mix and dressing in a bowl and toss to combine.
  3. Layer coleslaw on the bottom of each roll, top with sausages and serve.

Top tip: Experiment with different flavoured sausages and toppings. Try pork sausages and coleslaw with thin slices of green apple, beef sausages with caramelised onion or lamb sausages with coleslaw and shredded mint leaves.

 

Spicy potato wedges

Game day isn’t complete without a big bowl of wedges. Serve piping hot and fresh out of the oven.

Ingredients

  • 6 Pontiac potatoes, cut into wedges
  • 1 tablespoon olive oil
  • 2 teaspoons smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 cup Ranch dressing
  • ¼  cup finely chopped fresh chives
  • 1 cup finely shredded fresh flat-leaf parsley leaves
  • 1 lemon, rind finely grated

Method

  1. Preheat oven to 200 degrees Celsius and line a baking tray with non-stick baking paper.
  2. Combine the potatoes, oil, paprika, cumin and coriander in a large bowl. Season with salt and pepper. Gently toss, ensuring all wedges are coated.
  3. Arrange wedges in a single layer on your baking tray. Bake, turning occasionally, for 40 minutes, or until golden brown and crisp.
  4. While your spuds are cooking, combine the ranch dressing and chives in a small bowl.
  5. Once your wedges are cooked, arrange in a large serving bowl and drizzle with the dressing. Sprinkle with parsley and lemon zest.
  6. Serve immediately.

Top tip: Substitute ranch dressing for sour cream and sweet chilli sauce. For a Mexican inspired flavour, top with salsa, sour cream, avocado and grated cheddar cheese and place under the griller until the cheese is melted.

 

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By FoodWorks | Lifestyle