Even the most delicious drink needs more than a packet of crisps to cheer it up. Salty crisps, nuts, and the odd pickled egg have been standard bar snack fare in Britain. It was a long-held belief that their purpose was to keep the drinker thirsty and keen to drink more. The rise of the gastro pub and popularity of Spanish tapas bars in Britain has encouraged creativity in bar snacks for home cooking. These snacks have to be appropriate for eating with fingers.
- Skill level:
- Moderately Easy
Instructions
Things you need
- Pan
- Cooking oil with high smoke point
- Truffle salt
- Olive oil
- One lemon
- Bowl
- Pan
- Prawns
- Platter
- Sea salt
- Chili powder
- Red pepper flakes
- Dried oregano
- Unshelled green edamame beans
- Colander
- Paper towels
- Bowl
- 1Place the pan on the stove over medium heat. Add oil to the heated pan followed by the popping corn. Cover and cook until the popping sound has abated. Take the pan away from the heat. Add the truffle salt to the warm popcorn, toss well and serve.
- 2Whisk half a cup of olive oil with the juice of one lemon in a bowl. Place the pan over a high heat. Dip the prawns in the mixture. Sear the prawns on each side for one minute over high heat and a further minute over medium heat. Arrange the prawns on a platter and serve.
- 3Combine two teaspoons of sea salt, one teaspoon of chili powder and one quarter of a teaspoon of red pepper flakes in a pan for three minutes over a medium heat. Remove the pan from the stove and add half a teaspoon of oregano. Boil one pound of green edamame beans in their shell in salted water for about eight minutes. Drain in a colander and pat dry. Put the beans in a bowl and toss them in the spice mixture and serve warm.
Tips and warnings
- Remember that the snack has to accompany all versions of drinks, from non-alcoholic fruit cordials to beer and wine to sake and schnapps.
- Avoid too much obsession with nutrition. No one wants to discuss cholesterol and carbs while holding a good drink in good company.
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