Score a touchdown with these Superbowl munchies…
The day American football fans most look forward to is finally upon us: it’s Superbowl time! With a UK kick-off of 11.30pm on Sunday 2nd February, and a probable running time of three hours, you’re going to need to be well-rested and well-fed to be able to see this monumental game through to its conclusion. I can highly recommend stadium staples of cheesy nachos, corn dogs and barbecue chicken wings. Here’s how to make awesome homemade versions of all three.
Ah, the champion. I personally don’t mind using Doritos as my tortilla-chip base; stick with the cool original or lightly salted flavours. Put a layer of chips on your plate, top lightly with some grated Cheddar cheese, chuck more chips on top, and then liberally coat with a lot more grated cheese. Pop your plate in the microwave for a minute – or under the grill for a bit – and the result should be oodles of chips with a gooey, melting cheese coating. Mmm.
For the accoutrements, you can make some cracking chunky guacamole really quickly by following this BBC Good Food recipe. All you need to do is mash together one large tomato, three avocados, one small red onion, lime juice, one chilli and some coriander and season to taste. Fresh salsa can be made speedily too. Finely chop some tomatoes and another small red onion, and mix that together with some parsley, tomato paste, lime juice and olive oil. Along with some shop-bought sour cream, dollop your dips and toppings over the chips to make one seriously good snacking plate.
This recipe is a bit more involved, if only because you have to make a heavy batter that needs plenty of mixing. Simon Rimmer offers his version of ‘the all-American snack’ over on BBC Food and it’s well-worth following. Two tips, though. One: absolutely make sure you use frankfurters and don’t use regular British sausages, as otherwise it’ll look like you’ve got a takeaway from the chip shop; and two: if using wooden skewers, be sure to soak them in warm water for 20 minutes before cooking so they don’t ignite or burn.
Barbecue Chicken Wings
This one can take a while or only how long it takes for the chicken to cook, depending on how long you want to marinade the chicken for. If you’re rustling something up quickly before Bruno Mars comes on for the half-time show then be sure to reserve some of the sauce for coating after cooking, but if you’re preparing the night before just cook them up and dig in, as the flavours will have had plenty of time to develop.
I love this marinade from BBC Good Food, as it’s super quick and does away with the kind of ingredients that I imagine the majority of people eating barbecue chicken at 2am won’t have. I’m looking at you, white wine vinegar. Start by putting some honey into a large bowl. Add in double the amount of tomato ketchup and brown sauce, and chuck in a couple of crushed garlic cloves. Mix together and place the chicken into the bowl, ensuring an even and thorough coating. Marinade for as long as you fancy, before popping the chicken on a roasting tray and into the oven at 200C/180C fan for 35-50 minutes, basting regularly until sticky and golden.
On February 2nd, I’ll be getting ready to rumble in true American style – with a massive bowl of cheesy nachos in one hand, and finger-licking chicken wings in the other. Bring it on!