The World Cup is literally on our doorstep and the Football fever is everywhere. If you’re hosting some friends to watch a match or two, make the most of the opportunity and replace the dull chips and dips you normally serve with something a little more exciting. Why not create dishes that will not only impress your guests but also represent the countries that will be taking part?
To make it even more interesting, draw lots for the top seeds beforehand and create a multicourse World Cup potluck, with each guest bringing a corresponding snack from the nation whose name they pull out of the hat. You can hold a parallel World Cup of snacks by voting on which nation’s representing snack is the winner.
Here are some classic bar snacks from a few of the top-seeded teams playing in South Africa. Although they may be unfamiliar to you, these snacks are easy to make and might just permanently replace the Lays chips at your future game nights.
World Cup snack #1: Pao de queijo (cheese breads)
From Brazil (No. 1 seed)
(Makes approx 20 rolls)
1 ½ cups whole milk
1 cup water
1 cup melted butter (or vegetable oil)
4 ½ cups of casava flour (tapioca flour)
2 ½ cups of grated Parmesan cheese
2 cloves garlic (finely minced)
1 tsp salt
Place the milk, water and melted butter in a saucepan and bring to boil.
As soon as it reached the boil, pour over the flour and salt, mixing well until it is a smooth paste.
Mix in the garlic and rest for around 10 minutes.
Mix in the eggs and the cheese, and form the paste into balls (a little bigger than golf balls).
Place the balls on to a greased baking sheet and bake for 15-20 minutes in an oven preheated to 350F/180C.
World Cup snack #2: Patatas bravas
From Spain (No. 2 seed)
4 cups of potatoes (in 1 inch/25mm dice)
Olive oil for frying
1 large white onion (finely diced)
2 cloves garlic (minced)
1 350g can chopped tomatoes
2 tsps smoked paprika
1 cup water
1 tsp Sherry vinegar
½ tsp coarse salt
½ tsp black pepper
Boil the potatoes in salted water until approximately half cooked.
Drain and allow to cool.
Fry the onions and garlic in a little olive oil until golden; add the paprika.
Add the tomatoes, water and salt and cook gently until the sauce has thickened.
Add the Sherry vinegar and pepper.
When the sauce is nearly ready, fry the potatoes in a shallow frying pan of olive oil until golden brown and slightly crisp. Do this in small batches so you don’t reduce the temperature of the oil.
Strain the sauce through a sieve.
Serve the potatoes on a large plate with plenty of sauce ladled over them, and eat with toothpicks.
For snacks #3 and #4 and more snacks click here
World Cup snack #3 : Arancini (risotto rice balls)
From Italy (No. 4 seed)
World Cup snack#4: Choripan with chimichurri
From Argentina (No. 6 seed)
Read Full Post »