TOP 8 savoury snacks

Irish Examiner - Feelgood - - Food -

White Mausu Peanut Rãyu €6.50 This jar has a mix of peanuts, sesame, honey, crisp gar­lic, chilli flakes, salt, tamari, sun­flower oil — a fu­sion of Ja­panese, Chi­nese and Korean cui­sine. Use as a condi­ment to top tur­key left­overs, as a sim­ple spread on bread, eggs or av­o­cado to serve with drinks. Pure umami and mor­eish. A res­cue rem­edy to add to stir fries too. Made in Dublin, I bought in Bal­ly­maloe shop. See for more stockists.

Mulino Bianco Sgra­noc­chi €2.90

There are plenty of bread sticks in su­per­mar­kets to eat on their own or with a dip. I chose these as they are short, crunchy and flavoured with sesame and are par­tic­u­larly good on their own. Sat­is­fy­ing with 22% protein, add even more with sliv­ers or Parma/prosci­utto wound around them, or thinly cut Ir­ish ham with a smear of mus­tard to help it to stick. From Deli­taly, Marl­boro Street, Cork.

Marks & Spencer Black truf­fle & olive oil crisps, €3.10 While there are plenty of good Ir­ish crisps avail­able, we fan­cied the lux­u­ri­ous aroma and gen­tle, warm flavour of truf­fle in de­li­ciously crunchy, large crisps which also have a hint of gar­lic and some salt. No ad­di­tives ei­ther, but watch the quan­tity if you don’t want to start 2019 with ex­cess weight. The temp­ta­tion will be dif­fi­cult to re­sist.

Man­hat­tan pop­corn ker­nels €1.29

Pop­ping corn our­selves is much cheaper than buy­ing it ready made, and kids can have fun mak­ing it. An­other ad­van­tage is sprin­kling it with var­i­ous flavours while still warm so they cling nicely and lessen the mess. Try parme­san or a hard ched­dar, ide­ally finely grated on a mi­croplane. Or go spicy with smoked pa­prika and salt, curry spices, finely grated fresh turmeric. There are 63.9% carbs, but 9.5% protein and 10.5% fi­bre.

Iago olives €3.50 Olives make the eas­i­est nib­ble and we are spoilt for choice in su­per­mar­kets and spe­cial­ity stalls and shops. For some­thing dif­fer­ent we can de­stone large olives such as these won­der­fully bright green ones which look like As­colana, a type of olive that can be filled with meat. In cen­tral Italy’s Marche re­gion, which is prized for its food, they are stuffed with pork, coated in bread­crumbs and fried. Ir­re­sistible. From Iago Princes Street, Cork

Wasabi peanuts €3.50

These de­li­cious peanuts are crun­chily coated in wasabi, a form Ja­panese horse­rad­ish, mixed with wheat, tapi­oca, rice and corn flours and sugar. The first hit is quite pun­gent, then comes the peanut savouri­ness, then a sweet­ness that soft­ens the heat. De­li­cious with off dry (towards sweet) Ger­man or Aus­trian Ries­lings, and with sweet, non-al­co­holic drinks. From The Real Olive Com­pany, English mar­ket Cork and their other out­lets.

Bu­nalun Chick­peas €1.19 A ver­sa­tile and handy store cup­board snack, drain and pat dry the con­tents be­fore sprin­kling with olive oil, salt and dried herbs or spices (in­clud­ing warm­ing turmeric). Bake in a sin­gle layer 20 min­utes 200C /400F/Gas 6 and serve in a bowl. Healthy, tasty, sus­tain­ing. Dried chick­peas, cooked un­til ten­der are even more eco­nom­i­cal.

Tesco Finest veni­son and black­berry paté 125g €4 A ready-made paté is a handy standby, and there are plenty by the slice in spe­cial­ity food shops. This cute pot had a month’s shelf life when I bought it. Made from veni­son and smooth pork liver and red wine, it’s topped with a slightly sweet, nicely fruity black­berry glaze. A tasty op­tion for meat eaters.

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