Whether you’re cheering from the couch, hosting friends for the big match or simply looking for an excuse to snack your way through an afternoon, F&H’s Ultimate Game Day Platter has you covered. Packed with sticky hot honey cocktail sausages, smoky BBQ wings, crunchy crudités with ranch dip, loaded open mince tacos, droëwors and mixed nuts, it’s a feast designed for sharing. The best part? Every element can be prepped ahead of time, leaving you free to focus on the game instead of the kitchen.
View this post on Instagram
F&H's Ultimate Game Day Platter
Ingredients
- 2 Carrots, peeled and sliced into sticks/batons
- 4 Celery sticks, sliced into sticks/batons
- 1/2 English cucumber, sliced diagonally
- 1 cup Cherry or mini rosa tomatoes
- 400g bag of cocktail sausages
- 1 to 2 tsp chilli (use your favourite brand or homemade)
- 1 tbsp honey
- 6 Full chicken wings
- BBQ Marinade
- 3 tbsp Mayonnaise
- 2 tbsp Greek yoghurt
- 1 tbsp Parsley, roughly chopped
- Salt and pepper
- 400 g Beef mince
- 4 Tortillas
- 2 cups Guacamole
- 1 Tomato, finely diced
- 1/2 White onion, finely diced
- 1/2 cup Creme fraiche
- 4 Lime cheeks
- 200 g Mixed nuts
- 300 g Droewors
Instructions
For the cocktail sausages
SLIT the top side of the cocktail sausages in a criss-cross shape. Heat a pan on medium heat with a drop of oil, the chilli and honey.
FRY the cocktail sausages until golden and slightly crispy (keep moving them around in the pan to prevent burning).
For the chicken wings
MARINADE the chicken wings in BBQ sauce for at least 30 minutes (or overnight).
POP them straight into the air-fryer on 185ºC for 20 minutes, turning them over half way through.
TURN up the heat to 200ºC for 5 minutes to get the skin nice and crispy.
FINISH with freshly cut parsley.
For the ranch sauce
COMBINE the mayonnaise, yoghurt and parsley in a dipping bowl/container.
SEASON to taste with salt and pepper.
For the open mince tacos
DIVIDE the mince into 4 balls.
SPREAD one ball into a roughly even circle onto one tortilla. Repeat for the remaining balls.
HEAT a pan on medium heat with a drop of oil. Fry the tortillas mince-side down for 2 minutes, or until golden.
FLIP the tortilla and fry for 1 minute. Set aside while you repeat this for the remaining 3.
ASSEMBLE the open mince tacos with two dollops of guacamole, a spoonful of tomato and onion salsa, and a dollop of creme fraiche. Serve with a lime cheek each.
Assemble the snack platter
USE any large platter you have and arrange the vegetable crudites, wings, cocktail sausages and ranch.
POP the droewors and mixed nuts each into their own bowls.
SLIDE the open mince tacos onto a board.
ENJOY!
