Archive | Main RSS feed for this section

Cornish pasties

13 Jul

Cornish pasties

I’ve gone for Cornish pasties to represent England in this year’s World Cup cook-off.

Yes, it’s a shameless crowd-pleaser, but I suspect that England needs all the help it can get – both in the kitchen and on the pitch.

Strictly speaking, if it’s not made in Cornwall, it’s not a Cornish pasty.

But if I’d made these in Penzance instead of London, I think they might pass muster.  Continue reading

Arepas con camarones y hogao

3 Jul

I love it when I discover something new to cook that I know will become a fixture on the family dinner table.

These Colombian arepas are one of those things.

Delicious, crispy, light and filling, we made noises of happiness as we ate them. Continue reading

Königsberger klopse

29 Jun

Between Swedish meatballs, Italian spaghetti and meatballs and Algerian meatballs with chickpeas (not to mention the pork-courgette meatballs I make for banh mi) we’re pretty well covered on the meatball front.

But this year’s World Cup cook-off is an opportunity to represent Germany with these solid, trustworthy königsberger klopse from Fern’s Food.

Continue reading

Sancocho de gallina

28 Jun

Sancocho de gallina is Panama’s national dish, making it an obvious choice for our World Cup 2018 cook-off.

Chicken and root vegetables are simmered to a melting tenderness, resulting in a gently flavoured, nourishing meal.

The problem is, none of us liked it much. Continue reading

Pljeskavica (Serbian hamburgers)

27 Jun

These enormous hamburgers were a no-brainer to represent Serbia in our World Cup 2018 cook-off.

They’re super-easy to make as well – the only tricky bit was flipping them.

I found it helpful to form the patties on squares of grease-proof paper. I placed them meat-side down on the grill before peeling off the paper. Continue reading

Al kabsa

20 Jun

Al Kabsa

Al kabsa is made by patiently cooking meat, vegetables and rice with an array of spices in a slowly simmering stock until it reaches a flavoursome tenderness.

Widely considered to be Saudi Arabia’s national dish, al kabsa is an obvious choice to represent the Saudi team in our 2018 World Cup cook-off.

There are many varieties of al kabsa and I looked at a number of recipes. It can be made with chicken, beef, lamb, goat, camel or seafood. (Chicken seemed the obvious choice there.)

Continue reading

Picadillo de platano verde

17 Jun

Picadillo de platano verde reminds me of the hamburger mince gravy my dad made each week.

A colourful, exotic Latin cousin perhaps, with its chunks of red pepper and golden plantain, spicy with cumin and paprika.

I found it interesting that Worcestershire sauce turned up in most of the picadillo recipes I looked at.

Like great-uncle Arthur’s chin or great-aunt Nellie’s hooded eyelids recurring across the generations. Continue reading