Super Bowl
Serve food in a bowl - it’s easy, comforting and saves on the washing-up
ICED BERRIES WITH SPICY WHITE CHOCOLATE SAUCE Serves 8, easy 50min
Ingredients for sauce
1 vanilla pod, split
3 cardamom pods, lightly bashed
1 small red chilli, seeded and sliced
250ml (1 cup) cream
200g quality white chocolate, broken into blocks
750g mixed frozen berries, lightly defrosted but not completely soft
To serve
Boudoir biscuits or any sponge biscuits
Sprigs of mint
Method
Scrape the seeds from the vanilla pod and combine with the cardamom, chilli and cream in a small pan.
Bring to a gentle simmer then remove from the heat, add the chocolate and allow to melt and stand for 15 minutes to infuse. Divide the berries between eight bowls.
Just before serving, reheat the cream and chocolate chilli sauce in the microwave for 2 minutes, then pour over the bowls of berries.
Serve with boudoir biscuits to soak up sauce and decorate with fresh mint.
SPICY COUSCOUS BOWLFUL Serves 4,easy 40 min
Ingredients
15ml (1 tbsp) olive oil
2 onions, cut into wedges 1 chorizo sausage, sliced (for a vegetarian dish replace with 200g tofu, cut into blocks) Pinch of chilli flakes
1 sprig of rosemary, strip the leaves from the stalk and finely chopped
400g instant couscous 700ml chicken or vegetable stock
A large handful of baby spinach leaves
A handful of flat-leaf parsley, remove the stalks
Salt and freshly ground black pepper
Toasted baguette or olive focaccia slices to serve Butter
Method
Heat oil in a deep frying pan over medium heat and fry the onion, chorizo, chilli and rosemary for 8-10 minutes, stirring from time to time.
Add the couscous and chicken stock, reduce heat to low, cover and simmer for 8 minutes or until all the stock has been absorbed. Stir through the spinach and parsley using a fork. Season to taste and spoon into bowls.
Serve with generously buttered toast.
ONE-BOWL FISH PIE Serves 4, easy 50 mins
Ingredients
1 x 400g pack frozen hake steaks, slightly thawed 45ml (3 tbsp) cake flour Salt and pepper to taste 5ml (1 tsp) paprika Shallow oil for frying
1 x 400g tin tomatoes in Mexican or French-style sauce (made by All Gold)
1 roll of puff pastry, thawed 1 beaten egg
Sesame seeds
Method
Preheat the oven to 200°C. Cut the fish into blocks.
Combine the flour, generous seasoning and paprika in a plastic bag and add the fish. Toss in the bag till the fish cubes are well coated.
Heat the oil in a pan then fry the fish quickly over high heat to seal on both sides.
Transfer the fish to 4 individual ovenproof bowls. Divide the tomato mixture between the bowls and stir through to mix.
Roll out pastry on a lightly floured surface and cut into 4 circles slightly larger in diameter than the bowls.
Brush the edges of the bowls with water and top with pastry circles pressing down the edges with a fork.
Brush with egg, sprinkle with sesame seeds and bake for 20 minutes till golden brown.
CHILLI CON CARNE BOWL
Serves 4, easy 60 min (A mixture between a soup or a stew, the chocolate gives it a dark rich colour and adds great depth of flavour.)
Ingredients
1 onion, chopped
2 cloves of garlic, crushed 15ml (1 tbsp) oil
250g beef mince
1 x 400g can red kidney beans, drained and rinsed
1 x 400g can chopped tomatoes 600ml beef stock
A generous pinch of dried chillies Salt and black pepper to taste 2 large squares of dark chocolate or 5ml (1 tsp) cocoa powder dissolved in 25ml hot water Fresh coriander to garnish
Method
Fry the onion and garlic in the oil. Increase the heat and fry the mince until brown.
Stir in the beans, tomatoes, stock and chillies. Cook over a medium heat for 30-40 minutes. Season to taste, add the chocolate or cocoa and cook for a further 10 minutes over low heat.
Garnish with coriander and serve with a soft tortilla or flat bread.
ASIAN SALAD MEAL
Serves 6, moderately easy 60 min
Ingredients for sauce
1-2 green chillies, seeded and finely sliced
1 clove of garlic, finely chopped 125ml (½ cup) smooth peanut butter
250ml (1 cup) coconut milk 30ml (2 tbsp) sticky brown sugar 30ml (2 tbsp) lime juice 30ml (2 tbsp) soy sauce 10ml (2 tsp) fish sauce
Ingredients for salad
3 hard-boiled eggs, halved 2 baby cabbages, thinly sliced 3 spring onions, thinly sliced on the diagonal
A handful of julienne carrot sticks
1 stalk of celery, cut on the diagonal
½ an English cucumber, cut in half lengthways and seeds removed using a teaspoon A handful of bean sprouts Salt and freshly ground black pepper
250ml (1 cup) cooked brown rice, quinoa or brown lentils, cooled
Garnish
125ml (½ cup) unsalted peanuts 2 hard-boiled eggs, cut into wedges
A large handful of chopped coriander
A handful of fresh mint
Method
In a pan combine the chillies, garlic peanut butter, coconut milk, sugar, lime juice, soy sauce and fish sauce. Stir over a low heat till smooth then simmer for 5 minutes. Set aside. Combine the salad ingredients in a large bowl. Season and divide between 6 generous bowls. Drizzle with warm peanut sauce then sprinkle with peanuts, add wedges of egg, coriander and mint.