July’s Book Club Snack Recipe

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Malamander Snacks

This month’s Book Club title Malamander is full of seaside sweets and treats. You could enjoy reading it with a hot chocolate, some sherbert lemons and some parma violets. Or for the more adventurous why not try our take on dip ‘n’ chips – Salt and Vinegar wedges with Malamander Dip.

Salt and Vinegar Wedges

For all the flavours of fish and chips without a trip to the seaside, these oven-baked wedges are perfect for a holiday treat at home.

To make wedges for 4 you will need:

  • 1 kg potatoes
  • 250ml vinegar (plus some for sprinking after they’re cooked)
  • Salt (a pinch or two)
  • Any additional dry flavourings you like – we used ground-up seaweed but you could try paprika, pepper or chilli (approx a teaspoon of any you try)
  • 4 tbsps oil
  • An oven set to gas 7, 220°C, fan 200°C.
  • A knife
  • A chopping board
  • A potato peeler (optional)
  • A pan of cold water
  • A roasting tin
Step Picture
Peel the potatoes then cut them into wedges and place in the pan with the water. Add the vinegar and bring to the boil. Cook until they are soft (about 10-15 minutes).
Mix the rest of the ingredients in a bowl. Drain the potatoes and stir them into the oil and spice mix.
Arrange in the roasting tin.
Roast for about 20 minutes (or until they are golden brown and crisp). Enjoy!


Malamander Dip – a no cook option

To make the dip and decorations you will need:

  • Ripe avocados (1 for every 2 people)
  • Lemon
  • Any other flavourings you like – we used chilli flakes
  • Vegetables you would usually eat with a dip – carrots, radishes, cucumbers – the choice is yours. We found that blueberries were good for eyes!
  • A sharp knife
  • A chopping board
  • A bowl
  • A fork
  • A plate
Step Picture
Carefully cut the avocados in half (ask an adult for help with this step) and remove the stones. Scoop the flesh into a bowl – try and keep the skin intact as it makes a good mould for assembling your Malamander.
Mash the avocados with your chosen flavourings and add lemon juice to stop the flesh going brown.
When you are happy with how your mix tastes, use a spoon to pack it into one half of an avocado skin.
Turn the skin upside down onto a plate – this will create the body of your Malamander.
Use the other vegetables you’ve got to create features for your Malamander. We used:

–       Cucumber for the tail

–       Carrot for the feet

–       Pepper for the mouth

–       Blueberry for the eyes

Serve your dip with your wedges and enjoy your booky discussions!