Game Day Menu Ideas

Whether you are getting excited about the upcoming Superbowl final, or just want to have some friends round to watch your favourite game on the big screen, the reality is that while the game is fun and perhaps a little nerve racking to watch, the most important part of the day is not actually the game but the food! So when the half-time whistle goes make sure you are set to go with plenty of food to munch on, and lots of cold beers in the fridge - both of which are guaranteed to keep your crowd happy for the ultimate game day.

Here are a few of my favourite things to eat while watching the big game.

Hot & Spicy Nuts

Jalapeno Popper Dip

Spinach & Artichoke Dip

Fiery Roasted Red Pepper Salsa

Guacamole

Honey Garlic Chicken Wings

'Twice as Spicy' Buffalo Wings with Cooling Sour Cream Dip

Sticky Sausages

Crispy Gnocchi with Tomato Dipping Sauce

Loaded Potato Skins (New!)

Baked Potato Soup (New!)

Celery & Blue Cheese Soup with Hot Sauce

Chilli Con Carne

Everyday Chicken Cassoulet

Pulled Pork Buns with Coleslaw

Grilled Fish Tacos

Marinated Steak Rolls & BBQ Sauce (New!)

DIY Ice Cream Sundaes

{Simply serve a selection of your favourite Ice Creams and then have lots of bowls of toppings such as nuts, sprinkles and chocolate chips then finish with some good quality chocolate and caramel sauces}

Catherine Wheels

Crisp and flaky puff pastry filled with a tomato sauce and plenty of bubbling, melted cheese – these are the perfect little snack to munch on. And since they resemble (and are therefore called!) Catherine Wheels, it makes them the perfect Bonfire Night treat. Delicious served warm out of the oven, these treats won't last long and will be loved by everyone.

Cheese & Tomato

Makes roughly 14 {easily doubled}

1 sheet of ready rolled puff pastry

75ml (5 tbsp) basic tomato sauce or pizza sauce

115g/ 4oz Cheddar cheese, grated

Freshly ground black pepper

Preheat the oven to 220C/ 425F/ GM 7 and line a baking tray with parchment paper.

Spread the puff pastry evenly with the tomato sauce, getting right to the edges then sprinkle over the grated cheese. Grind over a little black pepper then roll the puff pastry up as tightly as you can. Trim off the ends then slice the roll into roughly ½ inch thick pieces.

Arrange the slices on the tray. Bake in the oven for 14-15 minutes, until the puff pastry is golden and the cheese bubbling. Leave to cool for a minute or 2 then remove and place on a wire rack to cool slightly.

And why not try some Mozzarella & Pesto Catherine Wheels which are equally delicious.

Mozzarella & Pesto

1 sheet of ready rolled puff pastry

75ml (5 tbsp) basil pesto

115g/ 4oz hard mozzarella, grated

Freshly ground black pepper

Preheat the oven to 220C/ 425F/ GM 7 and line a baking tray with parchment paper.

Spread the puff pastry evenly with the pesto, getting right to the edges then sprinkle over the grated cheese. Grind over a little black pepper then roll the puff pastry up as tightly as you can. Trim off the ends then slice the roll into roughly ½ inch thick pieces.

Arrange the slices on the tray. Bake in the oven for 14-15 minutes, until the puff pastry is golden and the cheese bubbling. Leave to cool for a minute or two then remove and place on a wire rack to cool slightly.

*These also make a delicious treat to serve on the side with some homemade soup. 

Fiery Roasted Red Pepper Salsa

Since this month's Sweet Heat challenge is Mexican food I couldn't resist making and sharing with you my favourite spicy salsa. And to really mark the occasion and change things up a bit I decided it was finally time to give the good old habanero (Scotch Bonnet) a go to really amp up the heat level! With or without the scotch bonnet this really is a fantastic salsa for those of you that like some heat but if you prefer a less intense heat then use Serrano, Jalapenos or whatever you can gets your hands on to add some spice – and if you don't like spicy food simply miss the chillies out all together and you will still have a delicious, roasted pepper and tomato salsa.

Thanks to a recipe by Thomasina Miers I now roast my tomatoes and garlic in a dry frying pan until they get nice and charred which adds a further dimension to this flavour combination. If you like you could also char them on the barbecue or if you are short of time you can miss that step out but I do recommend giving it a go.

The 12 Days of Christmas ~ Day 11: Smoked Salmon Dip

Day 11 of my 12 Days of Christmas and it's back to savoury with my Smoked Salmon Dip. Like a lot of people we always have Smoked Salmon at Christmas and so this is just a slightly different way to serve it. Even better, you can make it in advance so it's one less thing to do on Christmas Day! This is a perfect addition to your lunch or it makes an elegant and beautiful starter, especially when served with some extra smoked salmon on the side. Delicious.

100g cream cheese, softened

50g sour cream or Greek yogurt

Squeeze of lemon juice

1 tsp horseradish

1 tbsp fresh parsley, finely chopped

1 heaped tsp fresh dill, plus extra for garnish

Salt & Pepper

125g Smoked Salmon

Put the cream cheese in the bowl of a KitchenAid (or other electric mixer) and beat using the paddle attachment until completely softened and creamed. Add the sour cream (or Greek yogurt), lemon juice, horseradish, parsley and dill and beat until everything is well mixed. Finely chop the smoked salmon then add to the cream cheese mixture along with a little salt and a good grinding of black pepper. Mix one last time so that the salmon is evenly mixed in with everything else then taste to check the seasoning. Adjust if necessary, adding more lemon if needed then put into a serving bowl and keep in the fridge until needed. Serve with a little extra dill sprinkled on top and some crudites, crackers or even some thinly sliced crostini on the side. Perfect!

Or how about my Smoked Salmon on Spring Onion Pancakes,

or my hot and oozy Spinach and Artichoke Dip.

The 12 Days of Christmas ~ Day 9: Christmas Bruschettas

I thought I should probably take a break from all of the sweet treats I have been making for Christmas and my 12 Days of Christmas and post these delicious Christmas Bruschetta's. I'll be making these on Christmas Day to serve at lunch time (along with our Broccoli & Nutmeg Soup) but again they also make a fantastic starter. If it's easier you can grill the bread ahead of time so all you have to do is put on the toppings. Pretty, festive and very delicious!

Goats Cheese & Pomegranate

More pomegranate but I just can't resist its stunning sparkly gems and delicious taste. It works so perfectly with the tangy goats cheese and provides a wonderful refreshing taste and pop of flavour when you bite into it.

I haven't given precise measurements for any of these recipes since it depends entirely on how many people you are feeding and how much you want to make.

Ciabatta bread (or something similar)

Olive oil

Garlic, clove(s) sliced in half lengthwise

Goats cheese

Lemon zest

Fresh parsley, finely chopped

Pinch of Maldon Salt and black pepper

Pomegranate seeds

Slice the ciabatta into fairly thin slices (roughly 1cm thick) then drizzle with some olive oil. Toast the bread using a paninni press or under the grill until just golden then remove and rub a little of the garlic on it before allowing to cool.

While the bread is toasting, in a small bowl mix together the goats cheese with some lemon zest and a good sprinkling of fresh parsley. Season then mix together using a fork. Taste to check everything is balanced and adjust if necessary.

Spread the goats cheese over the ciabatta then sprinkle over the pomegranate seeds. Finish with a drizzle of good quality extra virgin olive oil then serve and watch them disappear in a flash!

Gorgonzola, Bresaola & Rocket

For some reason, I always think of blue cheese as being fairly Christmassy. I'm not entirely sure why – whether its because we used to always get some lovely Stilton as a present (along with some delicious condiments and chutneys), or the fact that there is always a cheese board at some point over the Christmas period that always includes it.... I can't decide my reasoning but anyway, for me this Gorgonzola, Bresaola & Rocket Bruschetta is the perfect wintery, Christmassy Bruschetta!

Ciabatta Bread (or something similar)

Olive oil

Garlic, clove(s) sliced in half lengthwise

Rocket leaves (arugula)

Gorgonzola or other blue cheese of your choice

Bresaola ham

Spritz of lemon juice

Freshly ground black pepper

Extra virgin olive oil

Slice the ciabatta into fairly thin slices (roughly 1cm thick) then drizzle with some olive oil. Toast the bread using a paninni press or under the grill until just golden then remove and rub a little of the garlic on it before allowing to cool.

When ready to assemble simply put a little rocket on each piece of ciabatta then top with a slice of cheese. Spritz with a little lemon then top with a slice of ham. Finish with a grinding of black pepper (optional) and a drizzle of extra virgin olive oil. This is a bruschetta not to be messed with!

Mozzarella & Chilli

This is just my classic Mozzarella & Chilli Bruschetta that I make in the summer, the only difference being I've used parsley instead of basil but I thought since it's a favourite of mine it has to be included at Christmas time – especially since the natural colours of the dish are perfect for Christmas time!

Ciabatta Bread (or something similar)

Olive oil

Garlic, clove(s) sliced in half lengthwise

Mozzarella

Red Chillies (or if you like you can use a mix of red and green), finely chopped

Fresh parsley, finely chopped

Maldon sea salt (or other finishing salt)

Extra virgin olive oil

Slice the ciabatta into fairly thin slices (roughly 1cm thick) then drizzle with some olive oil. Toast the bread using a paninni press or under the grill until just golden then remove and rub a little of the garlic on it before allowing to cool.

Tear the mozzarella into pieces then top the ciabatta with it. Finish off by sprinkling over the chopped chillies, parsley and salt then drizzle over a little good quality extra virgin olive oil. My favourite!

Smoked Salmon on Spring Onion Pancakes

Not quite a traditional blini, but these mini pancakes are just as delicious and are easy and fast to make using ingredients you are likely to have at home. If you like you can make them in advance and then top with the smoked salmon, creme fraiche and dill just before serving.

Makes approx. 36 pancakes

For the pancakes:

100g plain or all-purpose flour

½ tsp salt

½ tsp baking powder

150ml milk

1 egg, separated

25g/ 1oz butter, melted

2-3 spring onions, finely sliced

2 tsp fresh dill, finely chopped

Salt & pepper

To serve:

Smoked salmon

Good spritz of fresh lemon

Fresh dill

Creme fraiche

Freshly ground black pepper

Put the flour, salt and baking powder into a large bowl and mix. Add the milk, egg yolk and whisk well then add the melted butter along with the spring onions, dill, salt and pepper. Whisk the egg white until you have stiff peaks then gently fold into the pancake batter until evenly combined. Heat a flat griddle or frying pan and drop tablespoons of the pancake batter. Cook until bubbles start to appear on the top of the pancakes then flip over and cook until golden. Remove and set aside on a wire rack and repeat until all of the batter is used.

To serve the pancakes top with a small spoonful of creme fraiche. Spritz the smoked salmon with the lemon juice and a grinding of black pepper then add a small slice of salmon on top of the creme fraiche and finish with a small sprig of dill.