Super Bowl: Fingerlicking American recipes to make for Sunday's big game

Buffalo chicken wings, mac and cheese, and peanut butter pecan pie are all on the menu

Colm O'Gorman's Buffalo Chicken Wings, Nadiya Hussain's Mac and Cheesy and Niki Webster's Peanut Butter Pecan Pie.

Corn Dogs

A fairground favourite in the States, the corn dog consists of a hot dog speared on a stick, dipped in a thick cornmeal batter and fried until golden with a signature fluffy interior beneath its crisp jacket.

Servings

6

Preparation Time

 50 mins

Cooking Time

 15 mins

Total Time

 1 hours 5 mins

Course

 Side

Cuisine

 American

Ingredients

• sunflower or vegetable oil, for deep-frying

• 120g (scant 4 1/2oz) fine cornmeal

• 80g (3 1/4oz) plain flour

• 1 large egg

• 175ml (6fl oz) buttermilk

• 1/2 tsp fine sea salt

• 1/2 tsp caster sugar

• 1/4 tsp paprika

• 1/4 tsp ground white pepper

• 1/4 tsp garlic powder (optional)

• 1/4 tsp baking soda

• 6-8 large skinny frankfurter-style sausages and 6-8 skewers

• a small dish of cornflour (cornstarch), to coat

• To serve:

• ketchup

• yellow mustard

Method

1. Heat the oil in your deep-fryer to 180˚C/350˚F.

2. Prepare your batter by adding the cornmeal, flour, egg, buttermilk, salt, sugar, paprika, white pepper, garlic powder (if using) and baking soda into a mixing bowl and whisking vigorously to combine, then transfer to a tall glass, measuring jug or NutriBullet beaker, any of which provide the height that enables enviably easy dippage to completely coat the dogs.

3. Pat the dogs dry on kitchen paper. If making small corn dogs, cut each one in half to make two, but if making large ones, just keep them whole. Skewer each one with a wooden or bamboo skewer three-quarters of the way up through the centre, taking care not to veer off and tear through the side.

4. Put the cornflour in a wide, shallow dish or tray, then dredge each of the sausages through it, coating completely and shaking off any excess - this helps the cornmeal batter to stick. Set aside on a plate, ready for dipping.

5. When ready to dip and coat, holding the wooden skewer, submerge each sausage head-first into the batter, twisting gently to coax the batter to stick, then gently and slowly twisting as you pull the skewer up and out of the glass or jug to reveal a completely coated corn dog.

6. Working quickly, gently lower the battered corn dog head first into the hot oil (rather than into the fryer basket, which should already be submerged), hovering the top in the oil for a little bit to get it accustomed and then lowering it in. At this point, give the submerged basket a rigorous shake to ensure the corn dog doesn't stick to the bottom.

7. Repeat this process as you fry in batches of two to four, depending on the size of your fryer, for 3-4 minutes in total. About two-thirds of the way through the cooking time, you may want to use tongs to turn the corn dogs gently to ensure they colour evenly.

8. When the corn dogs are an even golden colour, you'll know they're done, so lift them out one by one or together in the basket, drip-draining any excess oil. Allow to further drain and cool on a wire rack set over a baking tray lined with kitchen paper as you continue with the next ones.

9. Enjoy immediately with ketchup and yellow mustard, your choice of condiments or just as is.

Buffalo chicken wings

recipe by:Colm O'Gorman

These are best made in an air fryer — but they can also be made in an oven if you don't have one.

Servings

4

Preparation Time

 10 mins

Cooking Time

 35 mins

Total Time

 45 mins

Course

 Main

Ingredients

• 1kg chicken wings

• 2 tsp baking powder

• Salt and pepper

• 50g butter

• 2 tbsp runny honey

• 1 tbsp molasses

• 2 tbsp tomato ketchup

• 4 tbsp hot sauce of your choice (I use Franks, available in most supermarkets)

Method

1. Portion the wings, discarding the tips (you can ask your butcher to do this for you). Don’t skip this step, it is important. Toss them in the baking powder. The baking powder is critical here, it makes the skin really crispy.

2. If you are using an air-fryer and cooking the full kilo of wings, you will need to cook these in two batches. The air fryer method is best, but you can do them in the oven as well.

3. Place a layer of wings in the pan of your air-fryer. Don’t pile them over each other — leave a little space between each one. Cook at 180°C for 15 minutes, then turn them over and cook for another 10 minutes.

4. If roasting in the oven, use the same temperature & cooking times. You can cook them all in one go, just spread them out on a baking tray.

5. While wings are cooking, make your sauce. Melt the butter in a small pan, add the other ingredients and combine well. Taste and add more hot sauce to taste. I use Franks, but any decent hot sauce works well.

6. When your wings have had full 25 minutes, take them out and toss them in some salt and pepper. Put them back in the air-fryer or oven. They can all go in together this time rather than in batches. Cook at 200°C for 6 minutes until they are dark, golden and really crispy.

7. Toss the wings in your sauce. you could serve this with some whipped feta or a blue cheese sauce. Simply blitz a hunk of the cheese with lots of thick Greek yoghurt and serve on the side. These are divine. Enjoy.

American-style sloppy joes

recipe by:Neven Maguire

This is a version of a sandwich that is an all-American classic, consisting of minced beef cooked in a spicy tomato sauce, often with the addition of kidney beans

Servings

4

Preparation Time

 20 mins

Cooking Time

 20 mins

Total Time

 40 mins

Course

 Main

Cuisine

 American

Ingredients

• 1 tbsp rapeseed oil

• 50g raw chorizo, diced 

• 350g lean minced beef 

• 1 small onion, finely chopped 

• 1 green pepper, diced 

• 1 fresh small green chilli, deseeded and finely chopped (optional) 

• 140g tomato purée 

• 3 tbsp dark brown muscovado sugar 

• 2 tbsp apple cider vinegar 

• 1 tbsp honey 

• 2 tsp Dijon mustard 

• 1 tsp Worcestershire sauce 

• 1 × 400g tin of kidney beans in chilli sauce 

• 4-6 burger buns 

• 1 Little Gem lettuce, shredded 

• 100g cheddar cheese, grated 

• handful of mixed hot chillies in brine or sliced jalapeño chillies, drained (optional) 

• sea salt

• freshly ground black pepper

Method

1. Heat the oil in a large sauté pan over a medium heat. Add the chorizo and cook until it just starts to release its oil, then add the minced beef. Stir-fry until the meat starts to brown, breaking up any lumps with a wooden spoon. Add the onion, green pepper and chilli (if using) and continue to cook for another 5 minutes or so, until the vegetables are beginning to soften.

2. Add the tomato purée, sugar, vinegar, honey, mustard and Worcestershire sauce and stir until well combined, then stir in the beans. Season to taste, then bring to a simmer and cook for another 15 minutes, stirring occasionally, until the sauce is nice and thick.

3. Toast the burger buns under the grill. Arrange the lettuce on the bottom of each bun, then spoon over the sloppy Joe beef mixture. Scatter the grated cheddar on top with the hot chillies (if using), then sandwich together with the tops of the buns.
   
   Neven Maguire’s bestselling Midweek Meals is published by Gill Books, priced €22.99

Mac and cheesy

Cheese puff-topped mac and cheese? Yes please

Servings

8

Preparation Time

 10 mins

Cooking Time

 50 mins

Total Time

 60 mins

Course

 Main

Ingredients

• 400g macaroni pasta

• 30g unsalted butter

• 3 tablespoons plain flour

• (30g) 600ml whole milk 170ml evaporated milk

• 1 teaspoon yeast extract

• 450g Cheddar cheese, grated

• 2 tablespoons Worcestershire sauce

• 8 x 16.5g packs of cheese puffs, blended to a powder

• 50g breadcrumbs cheese puff crumbs

• 50g Cheddar cheese, grated

Method

1. Start by cooking the macaroni as per the instructions. When the macaroni is cooked, drain, rinse under cold water and set aside.

2. Preheat the oven to 200°C/fan 180°C.

3. Make the sauce by putting the butter in a saucepan and popping onto a medium heat. When the butter has melted, add the flour and whisk in. Add the milk a little at a time, whisking all the time until incorporated.

4. When the mixture begins to thicken, add the evaporated milk and yeast extract and cook until the mixture is thick. Take off the heat and allow to sit for 5 minutes.

5. Add the cheese to the sauce and mix in until melted. Stir in the Worcestershire sauce and half the cheese puffs, then add the macaroni and mix through. Tip it into an ovenproof dish and level off the top.

6. Sprinkle over the breadcrumbs, remaining cheese puffs and the grated cheese.

7. Bake for 30–35 minutes. Take out and leave for 10 minutes before eating.
   
   Nadiya’s Fast Flavours by Nadiya Hussain is published by Penguin Michael Joseph. Photography: Chris Terry

Peanut butter pecan pie

This is a special dessert – a crunchy, chocolatey base with the dreamiest of creamy fillings. There’s no cooking involved – just a matter of blending and putting in the fridge to firm up.

Servings

10

Preparation Time

 1 hours 30 mins

Total Time

 1 hours 30 mins

Course

 Dessert

Ingredients

• For the crust:

• 100g pecans

• 50g ground almonds

• 2 tbsp peanut butter

• 2 tbsp cacao powder

• 2 tbsp maple syrup

• 3 medjool dates pitted

• Pinch salt

• For the filling:

• 5 medjool dates, pitted

• 2 tbsp peanut butter

• 1 tsp almond extract

• 1 tsp vanilla extract

• 1 tbsp coconut oil

• Pinch sea salt flakes

• 300g soft silken tofu

• 2 tbsp cacao powder

• 2 tbsp maple syrup

• For the topping:

• 200g pecans

• 2 tbsp maple syrup

• Sea salt flakes

Method

1. Grease a 25cm loose bottom pie tin.

2. To make the crust, add the pecans to your food processor or high-speed blender and whizz until crumbly.

3. Add in the rest of the crust ingredients, and blitz again until everything comes together.

4. With your hands, press the mixture onto the bottom and sides of your pie tin.

5. Wash out your mixer and add in the filling ingredients. Blitz until smooth and creamy – it will be a few minutes before all the dates are thoroughly blended in.

6. Dollop the filling onto the base and smooth it out.

7. To toast the nuts, add the pecans to a small pan and heat to medium. Dry toast until the pecans are a little toasted.

8. Turn off the heat and tip into a bowl. Now add the maple syrup and sea salt. Stir to combine.

9. When the nuts have cooled down, top the tart with the toasted nuts.

10. Transfer to the fridge for at least 1 hour to firm up.

11. Store in the fridge until it’s time to eat.
    
    My Vegan Year by Niki Webster published by Welbeck is out now, find more of Niki's recipes at rebelrecipes.com

American buttermilk pancakes with crispy bacon and maple syrup

recipe by:Darina Allen

Treat yourself to a delectable brunch with these fluffy American pancakes with a generous drizzle of maple syrup and pieces of crispy bacon

Servings

6

Preparation Time

 10 mins

Cooking Time

 10 mins

Total Time

 20 mins

Course

 Main

Ingredients

• 250ml buttermilk

• 1 egg

• 15g butter, melted

• 150g plain white flour

• pinch of salt

• 1 tsp bread soda

• To serve:

• butter

• 12-18 pieces crispy bacon

• maple syrup or honey

Method

1. Mix the buttermilk, egg and melted butter in a large bowl, until smooth and blended.

2. Sieve the flour, salt and baking soda together, stir into the buttermilk until the ingredients are barely combined, don’t worry about the lumps. Do not over mix or the pancakes will be heavy.

3. Heat a heavy iron or non-stick pan until medium hot. Grease with a little clarified butter. Spoon 2 generous tablespoons of batter onto the pan, spread slightly with the back of the spoon to a round about 7.5cm across.

4. Cook until the bubbles rise and break on the top of the pancake (about a minute). Flip over gently. Cook until pale golden on the other side. Spread each with butter.

5. Serve a stack of three with crispy streaky bacon and maple syrup.