world cup recipes - stuff the football

[Andy Hamilton]

right there are 32 countries in the world cup and that is a lot of fine cusine as far as I am concerned, we really could stuff the football with that much food. go on pick a country and give us a recipe from that country, I am not sure if we could get them all. I shall go first with Korea

folded egg

ingredients

two eggs
1 green onion
2 shitake mushrooms
sesame seed oil

method

put some tosted sesame seed oil in frying pan and heat. chop a green onion and two shitake mushrooms. fry for a little bit then beat an egg and put that in the pan - fold the egg a few times whilst cooking.

ok here is the list of countries minus korea, there are some easy ones on there


Angola
Côte d’Ivoire
Togo
Ghana
Tunisia
Japan
Iran
Saudi Arabia
Germany
Ukraine
Netherlands
Poland
England
Croatia
Italy
Portugal
Sweden
Serbia and Montenegro
France
Switzerland
Spain
Czech Republic
USA
Mexico
Costa Rica
Trinidad and Tobago
Australia
Argentina
Brazil
Ecuador
Paraguay

[Han&Matt]

...Fiji (place of birth) :

This is just the most delicious cold starter for those who like fish - be brave, the lime 'cooks' the fish and therefore no heat is required - try it and see, you'll impress your guests/partner!

Kokoda (pronounced Kokonda)
Ingredients to serve 6-8

500g white fish fillets (walu is the Fijian favourite, though cod will suffice for us Brits!)
3 large limes (or lemons)
1 - 2 cup fresh (or canned) coconut cream
1 large onion, minced or chopped fine
1 potent chilli (or teaspoon Tabasco)
2 medium tomatoes, diced
1 large green pepper, diced
pinch salt
Cut fish into bite-sized pieces. Marinate overnight in juice of limes and salt. Add coconut cream, chopped onion and chilli just before serving. Decorate with tomato and capsicum. Serve in a large bowl, or as individual servings on a bed of lettuce in a coconut half-shell (bilo). Note: if you refrigerate the kokoda for too long after combining the ingredients, the coconut cream will solidify.

Different parts of the Pacific have different methods of preparation: some drain off the marinade before mixing the fish into the coconut cream, others marinate for a shorter time.

[Han&Matt]

Whoops!

Still, they're ok at rugby!

Sorry Andy...

[shiney]

OK Spain for me...

Good old Tortilla Patatas!

Four large potatoes diced and cooked until tender but not mashy. (drained)
1-2 cloves of garlic chopped
6 eggs beaten
1 x large onion chopped
Quarter Pint of milk to mix in with eggs
Olive oil for frying
salt and pepper to taste

Heat oil in large frying pan (non stick is the best and won't get you all cross if it sticks!)
Fry the onion and garlic until soft
Add the diced potatoes
Pour in the beaten egg and milk mixture and move it about a bit until it solidifies a bit and cooks through.

Then put the pan under a hot grill to cook the top of the tortilla. It should all puff up and be nice and fluffy. Turn the grill down so that the whole of the tortilla cooks through.

Slide the tortilla onto a large plate and let it cool a little, cut into six and serve with homemade coleslaw or a nice fresh salad.

Can be eaten hot or cold!

[Andy Hamilton]

Whoops!

Still, they're ok at rugby!

Sorry Andy...

sounds like an interesting dish though.

[Muddypause]

I'm completely out of my depth here, knowing absolutely nothing about football or it's world cup, and not much about international cuisine. But doesn't Scotland have a team? I mean surely deep-fried Mars Bars and chips deserves a mention.

[Millymollymandy]

...Fiji (place of birth) :

ME TOO!!!!!!!!!!!!!! Where are you from? I'm from Korovou, Tailevu.

Didn't know they were in the World Cup. That's great!

And no, I am not going to post a French recipe. I hate French food!

[Shirley]

Nope Scotland not in it... shame cos I've got heaps of Scottish recipes... maybe post some in another place (don't worry I won't go into the intricacies of haggis LOL)

Got a player called Scotland tho on the England team... maybe we should include scottish recipes by virtue of that

[Andy Hamilton]

or perhaps we could just stick to international cuisine? There does not have to be a theme, I just thought it would be an interesting thread.

My girlfriend (emma) is Scottish and her best dishes are always south american. - thats probally because she is half Polish,

M3 (&han+mat) - two people from Fiji, small world, alas fifi are not in the world cup han made a mistake

[Shirley]

I think it's a fab theme Andy - something good coming out of the world cup boring footie melarky

Can you tell that I don't like footie....??

Perhaps we can do the same for rugby at the appropriate time

[Shirley]

Thanks to the power of the internet I've found a Togonese recipe - didn't even know where it was... in fact had never even heard of Togo

(Is groundnut paste the same as peanut butter??)

Fufu and groundnut soup
with chicken

Ingredients for the Groundnut Soup
1 chicken
1 big onion
2 fresh tomatoes
1 small can of tomato puree
1 Magi cube
8 ounces of groundnut paste
Salt and pepper
1 pint of water
Method of Preparation

Chop up the onion and place it into a saucepan full of water.
Add the groundnut paste and the tomato puree, then cook over a gentle flame until the oil from the groundnut paste starts coming to the top.
Put the chicken -- which should be already cut into pieces, fried and seasoned – into the saucepan.
The tomatoes, salt and pepper should be mixed in.
After stirring gently with a wooden spoon over a gentle flame, the groundnut soup will soon be ready and is guaranteed to taste delicious.
Ingredients for the Fufu

1 pound of yams
Half a pint of water
Method of preparation

Boil the yams until they are soft then place inside a wooden mortar.
Pound the yam with a wooden pestle until it has the consistency of baker’s dough. While this is being done water should be sprinkled onto the yam at regular intervals. Water also needs to be applied to the end of the pestle in much the same way as a snooker player rubs chalk onto the end of their cue.
When the fufu is ready (or you've pounded to the limits of your endurance!), dump about a cup of the mixture into a wet bowl and shake until it forms itself into a smooth ball. Serve on a large platter alongside a soup or stew.
N.B. Instead of chicken, you can use almost any other meat. In Togo you might use a bush rat although outside West Africa you might have problems finding them. Don’t be tempted to use European brown or black rats. They are not an adequate substitute – not even big, fat juicy ones! (note from me - ERRRRRKKKKK!!!!!!! )

[Shirley]

Thought I would post this too - interesting that they like baguettes and german beer !!!!



Togolese cuisine is renowned throughout the region and Togolese chefs are found working in restaurants and hotels all over West Africa.

The most widely eaten food is maize, which is ground into flour and mixed with water to make a porridge called pâtes, (a French word) or akume (the same thing in Ewé). Pâtes is always served with 'sauces' -- thick stews usually made of vegetables, like okra and ademe and spinach. Sauces are also made with meat, most often smoked fish, but all sorts of other meats are eaten, including fish heads, cow skin and large bush rats, known locally as ‘grasscutters’ or agouti.

Another very famous Togolese food is fufu. The preparation of fufu is a communal ritual; a hard, laborious task done by women. First yams are washed, peeled, cut up and boiled until soft. Then two or three women pound the cooked yams in a pestle with thick sticks until the yam has the consistency of baker’s dough. The noise the fufu pounders make is one of the most instantly recognisable sounds in Togo. Like pâtes, fufu is eaten with sauces. Groundnut, goat and palm nut are popular flavours.

Other crops get a similar treatment. Cassava is milled into flour and shaped into a pâte called a kokonte, and in dryer areas, sorghum and millet are grown and made into porridge or pâtes.

Togolese eating and drinking habits have been influenced by the country’s colonial legacy. German-style beer is very popular, and baguettes are preferred over loaves.

Mostly Togolese people eat at home, but for those who wish to eat out, roadside stalls sell corn on the cob, peanuts, omelettes, brochettes and cooked prawns, and in the main towns, there are restaurants of all sorts.

[Han&Matt]

Bula!

I was born just outside of Suva, in Lami - my father ran the concrete plant there. We left in 1980 and I don't remember much, though I have returned to stay for a few months and had a fabulous time re-tracking my parents steps. My middle name is Marau!

Where do you live now? And how long where you there?

Trinidad & Tobago:

Callaloo Soup

Ingredients:

3 bundles callaloo or 3 bunches fresh spinach, washed, coarsely chopped
4 cups coconut milk
2 cups milk
2 cloves garlic, minced
2 medium onions, chopped
1 bunch scallions, chopped
¼ pound pumpkin or squash, peeled and coarsely chopped
¼ pound butter or margarine
salt and pepper to taste
Method:
In a stockpot or soup pot, combine all the ingredients and boil for 4 minutes. Reduce the heat and simmer for 40 minutes. If too thick, add more coconut milk. Remove from the heat, cool, and puree in a blender in small batches. Reheat the soup and serve.

[wulf]

Italy (inspired by Jamie's Italy - great book):

Roasted Butternut Squash

Get your oven going to about 200/C then take a butternut squash, remove and set aside the seeds and chop into fairly even sized chunks. Place in a roasting tray with olive oil, chopped dried chillies, a roughly broken cinnamon stick and some freshly ground salt and pepper. Mix it all together until the squash chunks are well coated, sprinkle the seeds over the top and place in the oven.

Jamie Oliver suggests covering with foil for half an hour or so then uncovering to finish - I found (when I ran out of foil the other day) that it also works to just put it in uncovered, turning down the heat if the squash starts to get too brown.

As a finishing touch, you can optionally throw in some spinach leaves to wilt - this can even be done as soon as you take the tray out of the oven, while it is still piping hot. It will either do as an all-in-one meal by itself or as a side-dish for something else.

Wulf

[Sandy]

Well, I'll have to pick Australia so how could I go past good old ANZAC bikkies? (ANZAC stands for Australia and New Zealand Army Corps)

Ingredients:

1 cup rolled oats
1 cup plain flour
1 cup sugar
3/4 cup shredded coconut
125g (4oz) butter
2 Tbsp golden syrup
1/2 tsp bicarbonate soda
1 tsp boiling water

Method:

Combine oats, sifted flour, sugar and coconut. Combine butter and golden syrup, stir over gentle heat until melted. Mix bicarbonate of soda with boiling water, add to melted butter mixture, stir into dried ingredients. Place tablespoonfuls of mixture onto lightly greased oven trays; allow room for spreading. Bake on low for 20 minutes. Loosen while warm, then cool on trays.

We have so far won 3-1 against Japan, and play Brazil at 3am on Monday our time, and I have to go to work at 7

Go the soceroos
Aussie Aussie Aussie