Footy finals fever has one cure: footy and food, combined. A great ‘game on’ snack is one that you can pick up and wolf down in one bite all without taking your eyes off the screen. Fresh from Betta Cooking with Matthew Hayden are these super easy and tasty recipes that’ll keep you fuelled during the game. And don’t forget to enter our ultimate footy pack Facebook competition!
Prep Time: 20 mins
Cook Time: 30 mins
2 tablespoons peanut oil
1 medium carrot (shredded)
1 small cabbage (shredded)
100g mushrooms (thinly sliced)
200g cooked chicken (shredded)
1 pinch white pepper
½ teaspoon Chinese five spice
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
2 teaspoon sesame oil
2 tablespoons cornflour
30 spring roll wrappers
vegetable oil (for frying)
1. Heat the peanut oil in a wok, when hot add the carrot and stir fry for 1 minute. Then add the cabbage, mushroom and chicken and cook for a further minute, continually stirring.
2. Season with pepper then add the Chinese five spice, both the soy sauces and the sesame oil.
3. In a cup combine the cornflour with about 3 tablespoons of water then add to the filling while still on the heat. This will soon thicken all the juices. Remove from the heat and leave to cool.
4. With the remaining cornflour, add a bit of water and mix to a thin paste. Lay out a spring roll wrapper and put 1 tablespoons of filling across one end. Brush the edges of the wrapper with the cornflour paste using a small pastry brush.
5. Fold the opposite edges of the wrapper over part of the filling and then roll into a tight cylinder, pinching the edges to form a good seal.
6. Repeat the above process with the remaining wrappers.
7. Heat the vegetable oil in a deep fat fryer, cook in batches until golden and crisp.
Cheese & Spinach Rolls
1 bunch English spinach
2 eggs, lightly beaten
Salt & freshly ground pepper
4 sheets frozen puff pastry, thawed
1½ cups (185g) grated tasty cheese
1. Preheat the oven to 200c. Tear the stems from the spinach and discard and then wash and dry the leaves
2. Finely shred the leaves and combine in a bowl with the eggs and season with salt and pepper
3. Cut each pastry sheet into 4 squares, pile a little of the spinach mixture onto the pastry and sprinkle with cheese. Roll it up and seal the edges with a fork. Prick a couple of holes in the top.
4. Place on a baking tray and bake for 10-15 minutes until golden brown
Chilli & Lime Dipping Sauce
Chilli & Lime Dipping Sauce
2 tablespoons lime juice
2 tablespoons water
2 teaspoons sugar
2 teaspoons fish sauce
1 small fresh chilli
2 teaspoons chopped coriander
1 cup white vinegar
2 tablespoons honey
1 tablespoon onion (finely sliced)
1/4 teaspoon cumin seeds
1/4 teaspoon yellow mustard seeds
1/4 teaspoon ginger finely shredded
1/4 teaspoon cloves cinnamon quill
1 teaspoon salt pinch of saffron threads
1. For Chilli and Lime sauce, add all the ingredients together in a blender.
2. Blend for a few seconds and transfer to serving bowl.
3. Season to taste.
4. For Sweet Pickle mix all ingredients together in a mixing bowl and gently stir to combine.
5. Transfer into a jar and then add fresh baby cucumber until the jar is full.
6. Put top on jar and place in the fridge.
7. Leave in the fridge for a couple of days unopened to allow the flavours to infuse.
100g button mushrooms, finely chopped
1 tablespoon Worcestershire sauce
1 tablespoon Tabasco sauce
1 tablespoon dried thyme
450g sausage meat (pork meat minced)
salt and freshly ground black pepper
450g ready-rolled puff pastry
1 egg, beaten
1. Preheat the oven to 200C/Gas 6.
2. Melt the butter in a large frying pan and fry the mushrooms until soft and then transfer to a large bowl.
3. Add the Worcestershire sauce, Tabasco sauce, thyme and sausage meat and season well with salt and freshly ground black pepper. Mix until thoroughly combined.
4. Roll the puff pastry out into a large rectangle and cut into two long rectangles.
5. Place a layer of sausage meat mixture down the middle of each pastry rectangle, and then brush each with beaten egg on one edge.
6. Fold the other side of the pastry over onto the egg-washed edge. Press down to seal and trim any excess. Cut each pastry roll into 8-10 small sausage rolls.
7. Place the sausage rolls onto a baking tray and transfer to the oven to bake for 15-20 minutes, or until crisp and golden and the sausage meat is completely cooked through.
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