Here are a list of meals you might want to enjoy while you're watching the World Cup - gives it more of an 'ethnic' feel.

These recipes are compiled according to the groups in which each national team started their campaign - there are 8 groups in total.


Group B (England, Paraguay, Sweden, Trinidad & Tobago)

England - Toad in the Hole (sausages in Yorkshire Pudding)


Ingredients:

1lb pork sausages
Yorkshire Pudding:

Serves 4


Directions:


A - Yorkshire Pudding

1. Combine the flour and salt. In another bowl, whisk together the eggs and milk. Add to the dry ingredients all at once, whisking until smooth.
2. Let the batter rest for 30 minutes.

3. Pour the oil into a square baking pan or divide it among the muffin tins. Place the pan in a 200° C (400° F) oven until the pan and oil are very hot. Carefully pour the batter into the hot pan and immediately return it to the oven. Bake for about 20 minutes for muffin tins, and 30 minutes for a single pan, until puffed and browned. Serve immediately.


Toad in The Hole
1. Place the sausages into a baking dish and cook in a 200° C (400° F) oven until they are cooked and browned and have rendered their fat, about 20 minutes.

2. Pour off all but 3 tbsp. of the fat.
3. Pour the Yorkshire pudding batter over the sausages and continue cooking for 20 minutes more, or until the batter is puffed and golden. Serve immediately, usually with a beef gravy.

Follow up:

Paraguay - Chipa Guazu (Corn Casserole)


Ingredients:
4 or more ears corn (canned works, but fresh is better)

1 medium sweet or yellow onion diced fine
1/3 cup corn oil

1/2 cup water
salt

3 eggs- separated
1 cup grated cheese - any kind that melts well, like colby jack or munster

1/2 cup milk, half and half or cream
1/2 cup corn meal, reg. flour, or a mix

cooking spray or a little more oil for the baking dish (glass)
Serves 4




Directions:
1. Preheat the oven to 400. Clean off the corn, and cut off kernels, make sure to scrape the cob. If you want, blend all or 3/4 of the kernels in a food processor or blender, this is for a creamier texture, otherwise if you prefer chunkier, leave the corn kernels whole. Put in a really big bowl, you'll mix everything into the corn.

2. Heat the oil in a deep fry pan on med. low, add onions before the oil is too hot. You do not want the onions too brown, you just want them translucent. Add enough water so the onions are submerged. Add 1 or 2 teaspoons of salt, or as much as you think you'd like. You add it here so it dissolves and brings out the onion flavor. You may have to add more water as the onions cook down and the water evaporates, this is to keep the onions from browning. Cook the onions until they are very soft and practically invisible, maybe 10-15 minutes? on pretty low heat. Take off the heat and let cool while you do the next steps. There will be maybe 2-3 teaspoons of oil left with the onions, that's ok you add it all to the corn.
3. Beat the egg whites in a mixer until they make soft peaks. Then add the yolks and beat just until they are incorporated. Set aside.

4. Add the cheese, milk, onions and oil with the corn. Then add the corn meal or flour and stir it well. Finally, fold in the eggs gently. If it's still really liquid, you may add more corn meal or flour, but if it's oatmeal consistency it's fine.
5. Spray the dish with cooking spray or rub a little corn oil all over the bottom and sides of the pan. Pour in the mixture and bake for about 40 minutes to an hour, until the top and sides are brown and it's set in the middle. (meaning it won't jiggle when you shake the pan). If you put in a tooth pick it will probably never come out completely clean, and the chipa should be more like souffle and less like cake or bread.

6. Eat it while it's hot and steamy, or cold as left overs. Good for breakfast, lunch, or dinner.



Sweden - (Sillsallad) Herring Salad


Ingredients:

1 salt herring or 2 Matjes herring fillets*
1 1/2 C diced boiled potatoes

1 1/2 C diced pickled beets
1/4 C diced dill pickles

1/2 C diced apple
1/3 C finely chopped onion

4 T vinegar or liquid from pickled beets
2 T water

2 T sugar
Dash of pepper

2 hard-boiled eggs


*If Matjes herring is used, no preparation required, except mincing. If salt herring is used, clean fish, remove head, soak fish 10 to 12 hours, changing water several times so fish will not be too salty. Bone and fillet by cutting herring along backbone. Remove the big backbone and as many small ones as possible; pull off skin. The bones come out easily after the soaking. Dice fillets.
What I'm really saying here is - use Matjes herring or don't bother with this recipe.


Finely mince all the diced ingredients so the flavors will blend well. Mix them together gently but carefully. Combine vinegar, water, sugar and pepper; blend well. Gently stir into fish mixture. Pack into a 5-cup mold that has been rinsed with cold water or lightly greased with salad oil. Chill a few hours before serving. Unmold onto serving platter and garnish with hard-boiled eggs and chopped parsley. Serve with sour cream. Makes 6 to 8 servings.


Trinidad & Tobago - Coconut Curried Chicken


Ingredients:


1 (4 pound) whole chicken, cut into pieces

3 tablespoons finely chopped green onion
3 tablespoons chopped fresh cilantro

1 teaspoon minced garlic
1 teaspoon chopped onion

1 teaspoon salt
1/2 teaspoon ground black pepper

1 tablespoon vegetable oil
1/4 cup brown sugar

1 cup water
1/2 cup canned coconut milk

1 teaspoon red pepper flakes (optional)
2 tablespoons ketchup

1 tablespoon butter


Directions:


1. Place chicken on a plate. Sprinkle the green onion, cilantro, garlic, onion, salt and pepper over it. Cover, and marinate for 30 minutes.
2. Heat the vegetable oil in a deep pot over medium heat. Stir in the sugar, and cook until the sugar has melted into a nice golden brown syrup. Add the chicken pieces, and brown quickly while turning continuously. Cover the pot, and let it cook for 2 minutes.

3. Pour in 1 cup of water, coconut milk and pepper flakes. Replace the lid, and cook over medium heat for 10 minutes. Stir in the ketchup and butter. Continue cooking until chicken is fork tender, 20 to 30 minutes. Taste and season with additional salt and pepper if needed. Serve chicken with the sauce in the pot as a gravy.