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The Fish

World Cup Recipes

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hows about a dish from each nation, I'll start with some easy ones.

 

Bangers and Mash

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INGREDIENTS:

8 large baking potatoes, peeled and quartered

2 teaspoons butter, divided

1/2 cup milk, or as needed

salt and pepper to taste

1 1/2 pounds beef sausage

1/2 cup diced onion

1 (.75 ounce) package dry brown gravy mix

1 cup water, or as needed

 

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DIRECTIONS:

Preheat the oven to 350 degrees F (175 degrees C). Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, and mash with 1 teaspoon of butter, and enough milk to reach your desired creaminess. Continue mashing, or beat with an electric mixer, until smooth. Season with salt and pepper.

In a large skillet over medium heat, cook the sausage until heated through. Remove from pan, and set aside. Add remaining teaspoon of butter to the skillet, and fry the onions over medium heat until tender. Mix gravy mix and water as directed on the package, and add to the skillet with the onions. Simmer, stirring constantly, to form a thick gravy.

Pour half of the gravy into a square casserole dish so that is coats the bottom. Place sausages in a layer over the gravy (you can butterfly the sausages if you wish). Pour remaining gravy over them, then top with mashed potatoes.

Bake uncovered for 20 minutes in the preheated oven, or until potatoes are evenly brown.

 

 

 

Boeuf Bourguignon

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The night before, marinate:

3-1/2 lbs. beef chuck, fat removed and cut into cubes

3 cups red wine (1 full bottle)

1 onion, chopped coarsely

7-10 garlic cloves, cut in half

3 bay leaves

12 black peppercorns

.

For the stew:

2 Tablespoons canola oil

1/2 lb. bacon, cut into strips

24 frozen pearl onions, defrosted

15 mini carrots, cut in half lengthwise, then crosswise

1/4 cup, unbleached, all purpose flour

2-1/2 to 3 cups red wine

3 cups beef stock

1 Tablespoon tomato paste

.

For the garnish:

8 oz. mushrooms, cleaned, stems removed and cut into quarters

1 Tablespoon canola oil

1 teaspoon finely chopped garlic

salt and freshly ground black pepper

PREPARATION:

The night before:

1. Put the meat in a large bowl. Combine the rest of the marinade ingredients and pour over the meat. Cover and refrigerate overnight, stirring a couple of times if possible.

 

To make the stew, plan on starting at least 4 hours before you plan to serve it, about 1 hour of preparation time and 3 hours of cook time.

2. Remove the meat from the marinade. Discard marinade.

 

3. Dry the meat on paper towels, patting them to make sure they are dry enough. Season with salt and pepper.

 

4. In a large, ovenproof pot, heat 1 tablespoon of the oil over medium heat. Add the bacon and cook about 5 minutes. Do not allow it to brown. Remove with a slotted spoon and reserve.

 

5. Preheat oven to 275°F.

 

6. Working in batches, add the meat to the pot and brown well. Do not crowd the meat, it may take 4 to 5 batches to finish. Reserve.

 

7. Add 1 tablespoon of the oil, then add the pearl onions and carrots and cook for 5 minutes, stirring, until they are colored.

 

8. Lower the heat to medium low and sprinkle on the flour, continue to cook for 5 minutes.

 

9. Add the bacon and the beef back into the pot and toss them well to coat with the flour.

 

10. Add the red wine, beef stock and tomato paste and stir to combine. Bring to a boil, cover the pot and put into the oven.

 

11. Cook for 3 hours. Remove the top and cook for an additional 15 minutes.

 

12. For the garnish: Just before serving, heat 1 tablespoon of the oil in a frying pan. When the oil is very hot, add the mushrooms and cook without stirring until they are well browned on one side. Stir and continue cooking for 8 minutes, stirring occasionally. Add the garlic and cook an additional 2 minutes.

To serve:

Stir the mushrooms into the stew, just before serving. Serve in large bowls.

:lol:

 

Churrasquinhos

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These kebabs are a traditional dish of Brazil. The bacon pieces that sit between the beef tenderloin pieces keeps the whole kebab flavorful and juicy.

 

INGREDIENTS:

1 pound beef tenderloin

1/2 pound bacon

2 tablespoons olive oil

2 tablespoons lemon juice

1 tablespoon minced onion

salt and pepper

 

PREPARATION:

Cut beef tenderloin into 1" square pieces. Marinate in the oil, lemon juice, salt, pepper and minced onion for about 1 hour. Cut the bacon in squares and place onto skewers, alternating bacon and beef squares.

Grill until brown. Serve hot.

 

German Burgers

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If you don't like sauerkraut, you could just chop some cabbage and top the burgers with that, or plain lettuce would be good too.

INGREDIENTS:

1-1/2 lb. lean ground beef

1/2 cup soft rye or pumpernickel bread crumbs

2 Tbsp. beer

1/2 tsp. caraway seed

1/2 tsp. salt

1/8 tsp. pepper

1 Tbsp. mustard

6 slices Muenster or Swiss cheese

6 pumpernickel sandwich buns

1/2 cup drained sauerkraut

 

PREPARATION:

Prepare and heat grill. Combine ground beef, bread crumbs, beer, caraway seed, salt, pepper, and mustard and mix gently. Shape into 6 patties.

Grill patties 4-6' from heat and cook 10-15 minutes until meat is no longer pink in center, or internal temperature reaches 160 degrees on a meat thermometer You can grill the cut sides of the sandwich buns if you like while burgers are cooking.

 

 

Top each burger with cheese slice and let melt. Top with sauerkraut and serve on buns. 6 burgers

 

Chipas

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Chipas are a corn and cheese bread very popular as a snack in Paraguay and Argentina. Some recipes call for freshly grated corn, like this one, others for tapioca flour or cornmeal.

 

INGREDIENTS:

1/2 Kilo queso. desmenuzado - 1/2 kilo cheese of your choice, shredded

3/4 litro de leche - 3/4 liter of milk

4 huevos - 4 eggs, well beaten

3/4 choclo fresco (mazorca de maíz) - 3/4 cup fresh corn, grated (frozen kernels may be substituted)

2 cebollas - 2 onions

1/2 taza de aceite - 1/2 cup oil

1 cucharada de sal gruesa - 1 tablespoon salt

 

PREPARATRIONS:

Peel and dice the onions. Combine with the oil and salt and bring to room temperature. Puree the corn kernels, add the corn mixture, then the cheese and eggs. Add milk to make a very liquid batter.

 

Oil an oven proof dish, add the corn mixture and bake in a moderate (320 F) oven about 45 minutes or until done. Cut in slices and serve as an appetizer or snack.

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