World Cup Recipes - Day 2 - Trinidad & Tobago

Trinidad & Tobago v Sweden

Dortmund, 1700 (GMT)

Tweaked from a recipe at Trinidad and Tobago Caribbean Child-cooking
The method is slightly vague here, but I'm hoping it becomes obvious as you go along.

Mushroom Chicken

Ingredients

* 1 lb boneless chicken breast, cut up in strips (veggies can use Quorn chicken-style fillets etc)
* 1 oz margarine or butter
* 1 small onion, chopped finely
* 2 garlic cloves, chopped finely
* 1 cup mushroom slices
* white sauce - skip the instructions for making this from scratch and just buy a packet of white sauce mix from your local shop
* 1 - 2 teasps of Trini rum (any old miniature of rum will do here, I reckon)
* 1 chicken bouillon cube (that's a stock cube - probably can use a veg stock cube instead, veggies). I'm assuming you need to add this in stock form, not just crumble it into the dish at the end!?
* a little curry powder
* salt and pepper to taste

Method:

1) Melt butter in heavy sauce pan

2) Add onion, garlic, mushroom slices and chicken pieces and saute until chicken is cooked , about 15-20 mins

3) Add remaining ingredients (careful with the white sauce, you might not need a full packetworth of the stuff - just add till it looks/tastes right).

Serve with rice

World Cup Recipes - day 1 - Ecuador

Poland v Ecuador

Gelsenkirchen, 2000 (GMT)

From 'Galapagos and Ecuador Guide'...

Llapingachos: Little smashed potatoes pancakes with achiote (a natural red color seed) stuffed with cheese, served with thick red sausages, eggs, lettuce, avocado.

LLAPINGACHOS (Potato Cakes) Recipe

INGREDIENTS:

• 2 pounds potatoes, peeled and sliced
• 4 tablespoons (1/4 cup) butter
• 2 medium onions, finely chopped
• 2 cups Munster cheese, shredded lard, butter, or oil
• salt

HOW TO PREPARE:

Boil the potatoes in salted water until soft. Drain and mash. Heat the butter in a skillet and saute the onions until they are very soft. Add the onions to the mashed potatoes, mixing well. Shape the potatoes into 12 balls.

Divide the cheese into 12 parts and stuff each of the potato balls with the cheese, flattening them as you do so into cakes or patties about 1 inch thick. Chill in the refrigerator for about 15 minutes.

In enough lard, butter, or oil (with or without annatto as you please) to cover the bottom of a skillet, saute the potato cakes until they are golden brown on both sides.

Serve with peanut sauce.

More suggestions for this meal here, and here