Make these DIY drive-in movie snacks at home
In the spirit of current foodie trends to make gourmet versions of classic fast foods, both sweet and savoury, here are a bunch of classic drive-in snacks with a 2018 twist.Sneaking a bag of fast food into a crowded movie theatre may invite dirty looks and tut-tuts from fellow patrons, but filling up on American-style junk food while watching the latest blockbuster is encouraged – nay, celebrated – at the drive-in.
These are easy to make at home to take to your next movie sesh, and, while we can’t promise they’re much healthier than the originals, they are delish.
Hot-dogs with homemade slaw
You’ll need:
- skinless hot-dogs (processed pork product or vege)
- hot-dog buns
- pickles, finely sliced
- your choice of condiments (we used American-style yellow mustard. Y’know, for authenticity)
Boiled, steamed… boring. We like our dogs grilled. Pop them on the barbie, under the grill or in a pan and cook for 6 minutes, turning occasionally.
For the slaw:
- quarter of white cabbage, shredded
- quarter of red cabbage, shredded
- one carrot, grated
- coriander (if it doesn’t taste like soap to you)
- your preferred slaw sauce (we used a shop-bought ‘tangy’ coleslaw sauce)
Throw your cabbage, carrot and coriander into a big bowl and mix. Squirt in a big, juicy dollop of dressing (but don’t drown the ingredients) and toss using tongs until the sauce is evenly distributed.
Pop the slaw into a sliced hot-dog bun, drop in a few pickle slices, place your hot-dog in the centre and go to TOWN with the mustard. Now wrap ’em up, stick ’em in the fridge and leave them there until you’re ready to pack your Esky and scoot. These hot-dogs are delicious warm but just as tasty cold – just make sure to follow recommended food safety guidelines.
Garlic-butter-and-parsley popcorn
You’ll need:
- 1 cup popcorn kernels (or a bag of plain popcorn, if you’re feeling lazy)
- 1/3 cup flat-leaf parsley, finely chopped
- 1 garlic clove, minced
- 50g butter
Melt butter over low heat, and then add your garlic and cook until fragrant. But don’t burn the garlic! Pop your popcorn in the microwave or a separate pan, and pour the garlic butter mixture over. Toss, and then sprinkle chopped parsley through and toss again. Season with a little freshly ground sea salt, if you like. You’ll like.
Berry, cucumber and mint spritz
You’ll need:
- handful of raspberries
- 5 strawberries, de-stemmed and quartered (lengthways)
- 1/2 cup mint leaves
- 1/2 a cucumber
- 1 bottle soda water
- 1 bottle cold-pressed juice or quencher (whatever flavour you prefer – we used blood orange)
Add berries, cucumber slices and mint leaves into a jug. Pour in half your soda and half your juice, and stir. You can dilute it for a more subtle flavour – we used 1 part juice to 3 parts soda to allow the fresh fruit flavours to pop. Add ice before decanting into a sealable bottle.
Guac and corn chips
You’ll need:
- corn chips
- 2 ripe avocados
- 1/4 red onion, finely chopped
- 1/3 cup coriander, chopped
- juice of half a lime
- 1 red chilli, deseeded and finely chopped
- freshly ground salt and pepper, to taste
Roughly chop avocado flesh and dump into a bowl. Mash with a fork to remove big lumps until you achieve a somewhat smooth consistency. Not too smooth, though – a few little lumps give a pleasant texture. Add chilli, onion, coriander and lime juice, and stir through. Season with salt and pepper to taste. Taste it. If you like your guac hot and this isn’t blowing your socks off, add a big splash of Tabasco sauce.
Choc tops three ways
You’ll need:
- 40g copha, chopped
- 100g milk cooking chocolate, chopped
- waffle cones
- ice-cream
- toppings of your choice (we used crushed peanuts, Flake chocolate bars, and 100s and 1000s)
Put copha and chocolate into a glass bowl and sit the bowl atop a pot of water simmering over low heat. Stir continuously until it’s all melted, and then remove your bowl from its hot cradle. Set aside for about 5–10 minutes – just long enough that the mixture cools down and thickens a little, but not so long that it begins to congeal. Scoop your ice-cream into waffle cones. Once you’ve achieved your desired shape, dip the ice-cream into your choc–copha mixture to coat, or use a spoon to drizzle over the top (this is way easier). You’ll have a few seconds to sprinkle on your toppings before the choc begins to set. Lay your masterpieces on a tray and pop them back in the freezer until you’re ready to wrap them for transportation.
Hot tip: Run your ice-cream scoop under hot water for a few seconds before using. It’ll slice through ice-cream like a hot knife through butter.
Related: Australia’s best drive-in cinemas
Related: World’s first drive-in cinema with full-time EV charging stations is here in Australia
Related: The five essential items you need for a visit to the drive-in
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