Celebrate... The Superbowl

The Packers are in this years Superbowl - just under 12 hours time ( a sociable 11.17pm kick off time here in the UK for those who are wondering) and to celebrate here's a selection of game snacks, ideal for small parties. Green Bay is of course in Wisconsin, Americas Dairyland, so there are a few dairy and cheesy snacks included. There's also a very definite colour scheme going on, some of the best best Green and Yellow dishes I could think of, to really get in the spirit.

Mix and Match Snack Platter:

If you have a large serving plate or bread board, simply arrange the following, with the dips in the middle. Make as much or as little as you like, depending on party size, though the dips have a set amount and will make a small bowl full.

Cheese and Pesto Toasties, with Leek: The nicest bread to use for these toasties is a good quality seed bread, such as Burgen's Soy and Linseed Loaf. Spread green pesto onto one side of each slice of bread, add grated cheese of your choosing and some finely sliced Leek. For extra crispiness, spread a little butter or spread on the outside of each sandwich before adding to the toastie maker. Cut into quarters when done.

Guacamole with yellow cherry tomatoes:

• Scooped out pulp of 2 ripe avocados
• Small bunch of scallions, chopped
• 2 medium green chillis, chopped (seeds optional, included they make a spicier dip)
• 2 gloves of garlic, crushed
• Juice of half a lime
• Pinch of  salt
• Pinch black pepper
• 5-6 small yellow cherry tomatoes, chopped

Fire all ingredient into a blender and until mixed, you can choose your own level of smoothness. To bulk out the Guacamole for a larger party, or to make extra smooth, you can add 50g of cooked peas (or a great cheat, add 50g of tinned mushy peas). However this can dilute the heat, so you may want to add some additional chilli powder.

Yoghurt and Cucumber Raita:  If hot and spicey isn't your thing, then this cooling dip makes a welcome alternative.

In a bowl place 300ml of natural yoghurt, 200g of finely chopped cucumber, a pinch of garam masala and a good pinch of salt. Beat with a fork, garnish with thin disc or two of cucumber and sprinkle with cracked black pepper.

Homemade Bread Sticks: I've never attempted my own home made bread sticks as yet, but I feel that they would be fitting with this platter (you can of course buy some if you can't be arsed). I therefore point you in the direct of Lorraine Pascal and her Big Fat Salt and Pepper Bread Sticks, which look extremely tempting.

Stuffed Green Peppers with Yellow Rice:

Two versions of this dish, one for veggies, one for carnivores. Both use pre cooked rice, as this is the most effective way of turning the rice an even yellow. Simple add one teaspoon of turmeric, or saffron if your rolling in money, to your rice while it is on the boil.

8 Green Bell Peppers, tops cut off and seeds and white flesh removed.
350g of yellow rice.
Around 32 slices of cheddar cheese


Meat Version
400g minced beef or lamb cooked to you usual bolognese or tomato based sauce recipe for twenty minutes. If you don't have a usual recipe, the standard is 1 white onion, 1 glove of garlic, 1 can of chopped tomatoes, and optional spices such as 1 teaspoon of oregano, 1 teaspoon of medium chilli powder, 1 teaspoon of HP Sauce or Marmite and 1 teaspoon of ketchup. You can of course play around with this recipe, but make sure you taste often and don't add too many spices or they will cancel each other out.

Veg Version
1 can of Adzuki beans cooked with 1 can of chopped tomatoes, 1 white onion, 100g of chopped button mushroom1 teaspoon of medium chilli powder and 1 teaspoon of Marmite (optional) for around 10 minutes.


Half your cooked rice, mix half with the meat mixture and half with the beans mix.

Place Bell Peppers in a roasting dish with a good glug of oil. Into each pepper add around two tablespoons of rice/bean or rice/meat mix, followed by a slice of cheese. Repeat this process until all pepper are full and topped with a final slice of cheese. Into the pan add three tablespoons of water. Cover with foil and add to a hot oven for around 45 minutes on 200°C, removing the foil and finishing uncovered for the last 10 minutes.

Smother in warmed BBQ Sauce to serve if you're feeling well dirty.


There are of course some other essentials you may feel you need, such as: Loaded Nachos, Potato Skins, Chicken Wings and for the sweet tooth Lemon Meringue Pie and Grasshopper Pie, so just click on the links.

GO PACKERS!!!!!

Sugar and Spice and all things nice

If they haven't done so already, bakers around the country will be preparing to make their Christmas Cakes and Pudding in the next week or so (I actually started writing this post about 10 days ago, so most people will have done so by now). Fruit Cakes don't have the appeal they once did, more and more people are replacing traditional wedding cakes for more popular options such as chocolate and carrot cake, while pre-bought puddings and desserts are more likely to appear on the average dining table come Christmas day. But I do like to make my own cake most years, using a recipe my mum's used since the 1970s (I'll admit I've never attempted a pudding myself). However, after the cake is made, I always find myself with a store cupboard full of dry spices that would sit there until the next year, which is silly really, as they can be applied to all sorts of foods and drinks, especially in the run up to Christmas.

Quick Jerk Rub for Chicken and Pork: This speedy blend of Carribean flavours should be rubbed over meat or poultry before going under the grill. You can adjust heat to taste adjusting number of chillies or by choosing to omit the seeds. This is a semi dry rub as it uses mostly powered ingredients, but the addition of scallions, scotch bonnet chillies and fresh garlic gives it a certain level of moisture. The addition of a good glug of sunflower or groundnut oil, and tablespoon of each of tomato puree and dark rum, turns this into good marinade. The marinade should be smeared over the meat at least 4-6 hours before cooking, preferably overnight.

Mix the following together in a pestle and mortar or food processor:

6 scallions, chopped
2-3 Scotch bonnets chillies, seeds inclused
2 garlic gloves chopped
1 table spoon of brown or demerara sugar
2 teaspoons of sea salt
1 teaspoon of cayenne pepper
1 teaspoon of ground allspice
1 teaspoon of ground black pepper
1/2 teaspoon of ground cloves
1/2 teaspoon of cinnamon

Rub over meat before grilling as directed.


Extra Creamy Eggnog with Irish Mist: A great use of nutmeg and other store spices. Warning: not for kids (makes around 10 glasses, depending on serving).


1 litre of gold top milk
5 whole eggs and 5 yolks
1 vanilla pod
1 teaspoon of nutmeg
1 stick of cinnamon
5 cloves
500ml of double cream
200 grams of golden caster sugar
600ml of Irish Mist

Gently heat the milk and spices on a low setting in a large pan. In a bowl whisk together the eggs and sugar until fluffy, then gradually add to the pan, and turning up the heat to medium, stir briskly for five minutes. Do not boil. Remove from the heat and sieve the mixture to remove the cinnamon, vanilla and cloves.  Stir in the Irish mist and cream. Serve warm in Irish Coffee glasses, garnished with additional nutmeg and some orange rind.

Mulled Lurgan Champagne: Again, not for kids, or for the faint hearted.

2 bottles of Buckfast Tonic Wine
700ml bottle of brandy
700ml of apple juice
300g of brown sugar
1 large orange, halved and pierced generously with cloves
2 Cinnamon Sticks
15 Cardamom Pods
Contents of 5 capsules of ginseng (optional)
5 Star Anise
Couple of twists of lemon peel

Fire everything into a large pan and heat very slowly on the lowest heat, stirring occasionally, for about 20 minutes. Do not allow to boil. Ladle out into mugs or glasses over a sieve to avoid bits. Hide car keys, breakables and make sure any outstanding grudges have been settled long in advance.


Image: Michelle Meiklejohn / FreeDigitalPhotos.net

Chili and Avocado Omelette

Every other weekend the husband gets a Saturday off work and as a result we normally make the most of the morning by indulging in an eggy brunch. Omelettes have to be one of my favourite quick and easy meals (not least because the protein is great if you're on a low meat or vegetarian diet) but also because they are so versatile and lend themselves to many different combinations. 
Image Credit: m_bartosch

They can take a few attempts to master though and success can depend on heat control and pan quality, but once you have, there's so much you can do. One of my favourite versions has got to be the Mexican inspired Chili and Avocado one I do every once in while. Below I've listed two sets of ingredients, one using fresh produce and the other store cupboard or leftovers. I do prefer the fresh, but the other can be handy if you're in a rush or simply want to use up some bits and pieces you have in the fridge or store cupboard.

4 free range or woodland eggs, beaten with two tablespoons of milk

Then...
Option 1
Half an onion, finely chopped                   
One Garlic Glove, crushed                                       
One Red Chili, finally chopped                          
Half a yellow pepper diced  
Half a large Tomato sliced                       
Half Avocado, thinly sliced

Option 2
Half an onion, finely chopped
One Garlic Glove, crushed
One tablespoon of salsa
One tablespoon of guacamole           

Small handful of grated cheese of your choice (though chili cheese can add that little extra kick)

In both cases lightly fry the onions and garlic in a little olive oil. In the case of Option 1,also fry the peppers and chili (medium to high heat). Once soft, pour over the egg mix and carefully lift the sides with a spatula, allowing the egg mix to run under and spread evenly (a quick swirl in the middle can also help). As the egg cooks, lay over the sliced avocado and tomatoes, or spoon over the salsa and guacamole. Finally add the cheese if using (a little of this can be added to the egg mix before pouring if you like).

You can finish off under a hot grill until cheese is gold and bubbling, or fold omelette in half. If you choose to fold your omelette, you would be best advised to only add your avocado and tomato to one half of the omelette and fold onto that, as this will reduce the chance of it splitting. For even less chance of this happening, remove the peppers from the pan before adding the egg, then return them along with the tomato and avocado. This is admittedly a right pain in the arse and in all fairness I prefer to do it under the grill. It not only gives you a better way of making sure the eggs are cooked properly, but afterward you can slice it up as you would do a pie or tart, ensuring that portions are even. 

This will serve 2-4 people depending on portion size and is great with crusty bread, spinach leaves or for something a little different, some re-fried pinto beans.