If you’re planning a party this Super Bowl season, fuel your guests and energize them for the big game with this pick of Americana-inspired recipes. The perfect bite-sized appetizers to accompany the overflowing beer and buzz, these Super Bowl food recipes are bound to get your party-goers into the football spirit…
All American Potato Skins with RedHot Salsa
Prep time: 30 mins
Cook time: 30 mins
4 frozen, ready cooked jacket potatoes
125g dry macaroni
550ml semi skimmed milk
1tbsp. French’s® Classic Yellow Mustard
110g mature cheddar cheese, grated
150g tomatoes, seeded and diced
1 small red onion, diced
2tbsp. chopped parsley
2tsp. Frank’s RedHot® Original sauce or Frank’s RedHot® Chilli n Lime sauce
Halve the jacket potatoes lengthways and scoop out the flesh leaving half cm with the skin – you can use the potato flesh as mash another day. Lay the skins on a baking sheet.
Preheat the oven to 200C fan. Place the macaroni and milk in a saucepan over a medium heat and bring to the boil. Reduce the heat and gently simmer, stirring occasionally to prevent it sticking, for 7-10 minutes until just cooked and thickened. Remove from the heat and stir in the mustard, half the cheese and the spring onions.
Spoon the macaroni cheese into the potato skins, scatter over the remaining cheese. Bake for 15-20 minutes until golden and crisp.
To make the salsa, combine the tomatoes with the onion, parsley and Frank’s RedHot® and serve alongside the skins.
Mustard Bagel Dogs
Prep time: 15 minutes
Cook time: 20-25 minutes
220g ready-made pizza dough
2tsp French’s® Classic Yellow Mustard
10 hot dog sausages, drained if canned
1 beaten egg
1tbsp. black onion seeds
1tbsp. sesame seeds
2tsp. French’s® Classic Yellow Sweet Mustard
Knead the French’s® Classic Yellow Mustard into the pizza dough until evenly distributed then lightly dust the work surface with flour and roll out to rectangle approximately 20cmx30cm. Cut the dough into 10 strips. Roll a strip round one of the hot dogs spiralling it along the sausage to the end. Set aside whilst repeating with the rest of the hot dogs. Preheat the oven to fan 190C. Bring a large shallow pan of water to the boil. Add the bagel dogs a couple at a time and boil for 1 minute. Remove from the pan and drain on kitchen paper whilst cooking the remaining dogs. Place the black onion and sesame seeds on a plate. Brush the dogs with beaten egg and roll them in the seeds until evenly coated. Bake on a lightly greased tray for 15-20 minutes until golden and puffed up. Combine the French’s® Classic Yellow Sweet Mustard and the mayonnaise and use as a dip for the warm bagel dogs.
Buffalo Chicken Wings
175 ml Frank’s RedHot® Buffalo Wing Sauce
1.25 kg chicken wings
Pre-heat the oven to 260°C.
Bake the wings in a foil-lined pan on the lowest oven rack for 20 to 25 minutes until crispy, turning once.
Toss wings in sauce to coat.
Alternate Cooking methods: Deep-fry the chicken wings at 190°C for 10 minute, or BBQ over medium heat for 20 minutes, turning often.
You could combine 125 ml Frank’s RedHot® Original Sauce with 75ml melted butter, to create an authentic American flavour for the Buffalo Wings Sauce.
Pulled Pork Nachos
Preparation time: 10 minutes
Cooking time: 5 – 6 minutes
½ x 200g pack essential Waitrose Salted Tortilla Chips
100g pack Monterey Jack 1840 Cheese Slices, cubed
160g pack Waitrose Pulled Pork With Smoky BBQ Sauce (part of the new American range, in the chiller next to the cooked chicken and ham)
50g Cooks’ Ingredients Jalapeno Peppers, drained, any large pieces halved
1 x Waitrose 1 Perfectly Ripe Avocados 2s
Juice of 1 lime
Waitrose Vine Ripened Tomato Salsa, to serve
Reduced fat soured cream, to serve
Coriander leaves, to serve
Preheat the oven to 200°C, gas mark 6. Scatter half the tortillas over a large ovenproof dish or platter. Top with half the cheese. Repeat with another layer of the chips, then scatter over the pork in a single layer, followed by the jalapenos and remaining cheese. Cook in the oven for 5-6 minutes, or until the cheese is totally melted and the pork is piping hot throughout. Meanwhile, halve, stone and peel the avocado. Mash the flesh in a bowl with the lime juice, a generous pinch of salt and freshly ground black pepper until combined into chunky guacamole. Remove the nachos from the oven. Serve immediately topped with the guacamole, salsa, soured cream and coriander leaves. For more recipes, visit waitrose.com/recipes
Spin Wheel Sausage Rolls
Prep time: 15 mins
Cook time: 20 mins
2tbsp. Frank’s RedHot® Original Sauce plus 1 tsp
350g sausage meat
1 x 375g ready rolled puff pastry sheet
Beaten egg to glaze
Preheat the oven to 180C. Lightly grease a baking tray.
Combine the Frank’s RedHot® Original Sauce with the sausage meat – its easiest to do this with your hands – ensuring it is mixed throughout.
Unroll the pastry sheet leaving it on the paper. Spread the meat all over the pastry.
Use a pizza wheel or long knife to cut 15 strips around 2cm wide. Loosely roll up the strip and transfer to the baking tray lying them flat.
Stir the extra tsp of Frank’s RedHot® Original Sauce into the beaten egg and generously brush each pin wheel.
Cook for 20 minutes until golden.
Cool and serve warm or chill and pack for your picnic. Store in an airtight container in the fridge for up to 3 days or pack and freeze.
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