Friday, 27 June 2014

End of the Group Stages Psychosis Blues

Well, its come to that terrible time when the Group stages finish and the unthinkable happens - a day without football. Luckily I still have my World Cup cooking concoctions to think about though so all is not lost. The knock out stages present a whole new host of issues for my diet, as I intend, as far as possible, to theme the meals based not only on the games themselves, but also eliminate foods from countries that have been previously represented in my own culinary stakes. So Saturday's games present me with some unique problems.

On Saturday we have Brazil v Chile and Columbia v Uruguay. Now I have already cooked Brazilian and Uruguayan so eliminating these its looking like some sort of Colombian/Chile mash up is in order. For Sunday, we have Holland v Mexico and Costa Rica v Greece, now I didn't blog the recipes but I have already cooked Greek and Mexican, but luckily my mooted Spanish/Dutch fusion for the group game did not materialise as I settled for straight tapas so I have freed up Costa Rica and Holland for our Sunday lunch. I'll report back on these later, but for now, here's what I cooked  for the Germany v Ghana game:

Jollof Rice with Sausages

This classic Ghanian recipe was adapted from the Guardian Weekend Jamie Oliver recipes where he gave some World Cup ideas. Obviously I'm vegetarian so chicken thighs were out, and given  that Germany were the opponents, and cognisant of their love of a sausage, a selection of vegetarian sausages were utilised. I would personally recommend the Quorn Best Of range - delicious. Unfortunately I forgot to take a picture.

300g cherry tomatoes
2 onions, chopped
3 or 4 garlic cloves, or garlic puree
red chilli, seeded (or don't bother if you like it stronger)
1tbsp tomato puree
300g ripe tomatoes chopped
500ml vegetable stock
250g long grain rice
1/2 tsp paprika
1tsp ground coriander
handful chopped flat leaf parsley

1) Roast cherry tomatoes with some olive oil until they begin to collapse
2) Fry onions, garlic, paprika, coriander and chilli in rapeseed oil until soft
3) Add tomato puree, chopped tomatoes and stock, bring to boil
4) Add rice, and simmer with lid on for 15/20 minutes or so, stirring occasionally and adding water if necessary
5) Stir in parsley, cherry tomatoes and mix well. Serve with the sausages and some lemon wedges
If you try it I hope you enjoy, and if you feel the urge perhaps dedicate it to Sulley Muntari and Kevin-Prince Boateng. If anyone is interested in my other blog, I blogged yesterday on what was for me the 25th anniversary of my following the Stone Roses around the country,  but for now, its back to the day job.

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