are you ready for the big cook off?

8/9/2019 Are you ready for The Big Cook Off?

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32 teams. 32 dishes.One international feast of football.

Are you ready for

The Big Cook Off


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Football fevers got us hanging on for

the half time whistle so we can rush in

to prepare some world class footywatching treats.

These smart recipes let you get creative

with cooking plus they keep the planet

on side as theyre all energy rated too.

Were a fan of that.

There are 32 simple football themed

dishes here for you to try inspired by

the nations partaking in this Summers

big tournament.

Look out for the star ratings on each recipe

that let you know how energy efficient it

is to cook.

There are some nifty energy saving tips

too to help you save power and money

and avoid a home goal.

Dont forget to fly your foodie flag by

backing the England 2018 Bid and serve

up a slice of English Steak and Ale pie;

flick to page 20 to give it a try.

Let your taste buds wander the globewith npowers Big Cook Off.

Bon appetite!

Si and Dave

HAIRY BIKERS: FOREWORDIts all kicking off in the kitchen!


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The star ratings in this book are based on the total amount of time that an oven, grill, hob, microwaveor kettle are used for. They are calculated using approximate KWh values for each method of cooking.They assume that all cooking is done using an electrical appliance. Please note that the ratings areindicative only and are intended to help people understand how different types of cooking use different

amounts of energy as the amount of energy that individual appliance consume will vary significantlybased on age and manufacturer.

Energy Ratings

Workings

Oven = 3 KWh for one hour; 0.5 KWh for 10 mins

Hob = 2 KWh for one hour; 0.33 KWh for 10 mins

Microwave = 1 KWh for 1.5 hours; 0.11 KWh for 10 mins

Kettle = 1 KWh for 7 litres; 0.14 KWh for 1 litreGrill = 1 KWh for 40 mins; 0.25 KWh for 10 mins

= 0.0 - 0.9 KWh

= 1.0 - 1.9 KWh= 2.0 - 2.9 KWh

= 3.0 - 3.9 KWh

= 4.0 KWh +

Scale


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Feed yourself withoutcooking the climate

TOP ENERGY SAVING TIPS

TOPENERGY

SAVINGTIPAlwaysusetherightsizepanfor

yourcookingring.

TOPENE

RGY

SAVINGTI

P

Cookfo

rthew

hole

familya

tonce-

afullov

enis

moreef

ficient.

TOPENERGY

SAVINGTIPUsethekettle

insteadofthehobtoboilwaterfor

cooking.

TOPEN

ERGY

SAVINGTIP

Letfoodco

olto

roomtemp

erature

beforeyou

putitin

thefridgeo

rfreezer.

TOPENERGYSAVINGTIP

Turntheovenoff10mins

beforecookingtimeisup

-itwillretainplentyof

heatforthattime

ifyoudontopentheovendoor.

TOPENERGYSAVIN

GTIPCuttingvegetablesintosmallerpiecesspeedsupthecookingtime.

TOPENERGYSAVINGTIP

Cookplentyatonce

andfreezewhatyou

dontneedthatday.


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npower is proud to be an Official Supporter of Englands

bid to host the 2018 FIFA World CupTM and to celebrateweve found recipes from each of the 32 countries

playing the beautiful game.

So why not have a go and rustle up an international feast

whether its Steak & Ale pie from England, Paella from

Spain or some Hokey Pokey biscuits from New Zealand.

Youre sure to find something to kick off every match.

We hope you enjoy trying out these recipes.

Heres to a fantastic summer of football.

npower.com/backthebid


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CONTENTSAlgeria ............................................................................. 8

Argentina.........................................................................9

Australia.........................................................................10

Brazil...............................................................................12

Cameroon......................................................................13

Chile ...............................................................................14

Cote dlvoire..................................................................16

Denmark ........................................................................18

England ......................................................................... 20

France............................................................................ 22

Germany....................................................................... 24

Ghana............................................................................28

Greece........................................................................... 26

Honduras ......................................................................28

Italy................................................................................ 29

Japan..............................................................................30

Korea Republic ............................................................. 33

Korea DPR..................................................................... 34

Mexico........................................................................... 36

Netherlands..................................................................38

New Zealand................................................................ 39

Nigeria...........................................................................40

Paraguay ....................................................................... 42

Portugal.........................................................................44

Serbia.............................................................................46

Slovakia......................................................................... 47

Slovenia.........................................................................48

South Africa..................................................................49

Spain.............................................................................. 50

Switzerland................................................................... 52

Uruguay ........................................................................ 53

USA................................................................................ 54


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8

SERVES: 4

Oneaccusationyoucantthr

owatmeisthatIvealwaysdonemybest.AlanShearer

Algeria

INGREDIENTS

ALGERIAN COUSCOUS

METHOD

1. Cut vegetables in to large chunks and cook in

chicken stock for 15 mins.

2. Add chicken and tomato sauce and simmer for

a further 10 mins.3. Cook couscous according to instruction on package.

4. Serve couscous on plates and cover with the chicken

and vegetables.

8

Energy Rating


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10

MAKES: 16

Australia

INGREDIENTS

ANZAC BISCUITS

METHOD1. Heat oven to 180C/gas 4.

2. Melt the butter in a small pan and stir

in the golden syrup.

3. Add the bicarbonate of soda to 2 tbspboiling water, then stir into the golden

syrup and butter mixture.

4. Put the oats, coconut, flour and sugar

in a bowl. Make a well in the middle of

the dry ingredients and pour in the butter

and golden syrup mixture. Stir gently to

incorporate the dry ingredients.

5. Put dessert spoonfuls of the mixture on

to buttered baking sheets, about 2.5cmapart to allow room for spreading.

6. Bake in batches for 8-10 mins until golden.

7. Transfer to a wire rack to cool.

Sometimesinfootballyou

havetoscoregoals.ThierryHenry

10

Energy Rating


11/56


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Cameroon

INGREDIENTS

1 can coconut milk

BANANA AND PINEAPPLE SALAD

METHOD1. Boil the coconut milk until it thickens and

set it aside to cool.

2. Layer in individual glass dishes the bananas,

tomatoes, pineapple, and avocado and top

with chopped peanuts and the thickenedcoconut milk.

3. Serve cold.

SERVES: 4

Itwasabigreliefoffmy

shoulder.PaulGascoigne

13

Energy Rating


14/56


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15

SERVES: 2

INGREDIENTS

Chile

PRAWN CEVICHE

METHOD

1. Poach the prawns in boiling salted water with the lemon slices

and coriander stalks for 2 minutes.

2. Mix together the papaya, mango, tomato, onion, chilli,

Toss with the prawns.

3. Chill for about 10-15 minutes. Serve on a bed of mixed leaves.

15

Energy Rating


16/56

SERVES: 6

Cote dlvoire

INGREDIENTS

3 large ripe mangoes, peeled (reserve some for decoration) 3 tbsp Cointreau or another orangeliqueur of your choice 570 ml double cream (quantity optional) mint sprigs for garnish

MANGO FOOL

METHOD1. Remove stone rom mangoes.

blend to a puree.

spoon in to serving glasses with the puree.

4. Top with the remaining mango.

5. Chill beore serving and garnish with the mint.

Leedsisagreatclubanditsbeenmyhomeforyears,eventhoughIliveinMiddlesbrough.JonathanWoodgate

16

Energy Rating

2. Put the fesh in a blender with the liqueur,

3. Whip the cream until it holds its shape and


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MAKES: 30

INGREDIENTS

Denmark

BOLLER (DANISH BUNS)

METHOD

1. Mix the flour, yeast, salt, 1-2 teaspoons

sugar and melted butter.

2. Add warm water (not too hot as it will

kill the yeast).

3. Knead for 5 10 mins until smooth.

4. Leave to rise for 30 mins in warm place.

5. Form in to bun shapes and leave to rise

for a further 30 mins.

6. Brush with egg and sprinkle with sesame

seeds or sugar.

7. Bake the Bollers at 220C/gas 7 for10 15 mins.

19

Energy Rating


20/56

20

England

INGREDIENTS

STEAK& ALE PIE

METHOD1. Preheat the oven to 220C/Gas 7.

2. Pour flour into a bowl and season well.

3. Coat the meat with the seasoned flour.

4. Heat half the butter in a heated pan and add

the meat. Sear all over until golden brown.

5. Add the vegetables, herbs, ale and stock. Bring

to a simmer, then cover with a lid and gently

simmer for 1 hour.

6. When cooked, season, add the remaining butter

and pour into an ovenproof serving dish.

7. Brush the edge of the dish with the beaten egg.

8. Roll out the pastry using as little flour as

possible and place over the dish.

9. Pinch the edges of the dish so that the pastry

will stick to it and trim off any remaining pieces

of pastry from around the edge.

10. Brush the pastry top thoroughly with the

remaining beaten egg and place on a baking tray.

11. Bake in the oven for 20-30 minutes until the

pastry is golden brown on top.

SERVES: 4

2020

Energy Rating


21/56

Back the bid to host the2018 FIFA World Cupwith npower

Register your vote

npower.com/backthebid


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23

INGREDIENTS100 - 200g whole round of Brie cheese (with the edible white casing intact)

France

BAKED BRIE

OVEN METHOD

1. Heat oven to 180C/Gas 4.

2. Place cheese in an oven proof dish.

3. Spread top with butter; cover with almonds

(optional).

4. Bake for 10-12 minutes or until centre feels

soft when you push down with a spoon.

5. Serve warm with sliced French bread or crackers.

1. Cut a cross in top of cheese.

2. Put on a plate suitable for microwaving.

3. Cook on high for 50 seconds 1 min.

4. Peel back the top and serve.

SERVES: 4

MICROWAVE METHOD

23

Energy Rating Oven

Energy Rating Microwave


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24

SERVES: 4

Germany

INGREDIENTS

BAUERNFRHSTCK

METHOD1. Fry the bacon until crisp. Remove and drain

on paper towel.

2. Remove the bacon fat from the frying pan,

add the butter and saute the onion until soft.

3. Add the cooked potatoes and brown lightly.

4. Beat the eggs lightly, add the salt, pepper,

milk and the chopped bacon.

5. Pour the egg mixture over the onions and

potatoes and stir occasionally until cooked.

24

Energy Rating


25/56

SERVES: 4

INGREDIENTS

Ghana

GROUNDNUT TOFFEE (PEANUT TOFFEE)

METHOD

1. Put sugar in to a saucepan and heat over

a medium heat for about 15 - 20 minutes

stirring frequently until melted and

light brown in colour.

2. Add butter and mix well.

3. Slowly stir in nuts until well coated.

4. Dampen a heat resistant board and pour

the toffee mixture onto it.

5. Roll mixture into balls using a metal

or wooden spoon.

6. Cool and store in a tight plastic

container until ready to serve.

IdliketoplayforanItalianclub,likeBarcelona.MarkDraper

25

Energy Rating


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27

SERVES: 8

Greece

INGREDIENTS

For the sauce:

DOLMADES (STUFFED VINE LEAVES)

METHOD1. Place the onion, rice and dried mint into a largebowl and mix thoroughly. Add the olive oil and

season with salt and freshly ground black pepper.

2. Put two vine leaves together, place a generous

tablespoon of the mixture into the centre and

roll up tightly. Repeat to make 8 parcels.3. Pack all the stuffed vine leaves into a pan and

cover with a heavy lid smaller than the pan to

secure the vine leaves. Pour in water to cover

the lid. Bring the water to the boil and simmer

for 10 15 mins until the leaves are tender and

the stuffing is cooked.

4. Remove vine leaves from the pan and keep

warm. Reserve the cooking liquid from the

vine leaves for the lemon sauce.

To make the sauce

together in a small saucepan.6. Slowly stir in the water from the cooked vine

leaves and mix thoroughly, taking care that the

eggs do not curdle. Cook over a gentle heat for

2-3 minutes until the sauce is thickened.

7. Serve immediately with the cooked vine leaves.

27

Energy Rating


28/56

28

SERVES: 1

INGREDIENTS

2 soft flour tortilla

Filling:a few chopped coriander leaves

Honduras

QUESADILLAS

METHOD

1. Mix all the ingredients together in a bowl.

2. Lay a tortilla flat and sprinkle a handful of

the ingredients over the tortilla.

3. Place the other tortilla on top to create a

sandwich.

4. Place on a griddle or dry non stick pan

and cook each side for approx. 1 min or

until the cheese has melted.

5. When cooked, transfer to a plate.

6. Serve with salsa and soured cream.

28

Energy Rating


29/56

Italy

INGREDIENTS

1 x 25cm pizza base

Topping:

MARGARITA PIZZA

METHOD1. Heat oven to 230C/gas 8.

2. Put pizza base on a greased baking tray.

3. Arrange the tomatoes and mozzarella cheese

on top of the base.

4. Season to taste, sprinkle over the basil and

drizzle with olive oil.

5. Bake in oven for 15 20 mins or until the crust

is crispy and the cheese melted.

SERVES: 2

Ofthenineredcardsthisseasonweprobablydeserve

dhalfofthem.ArseneWenger

29

Energy Rating


30/56

31

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31

SERVES: 2

INGREDIENTS

Japan

STIR-FRIED TERIYAKI STEAK WITH SAVOY CABBAGE

METHOD

1. Slice the steak into thin strips.

2. Heat a little oil in a wok.

3. Add the steak and onion, stirring

continuously until ingredients start

to brown.

4. Add the sauce and a splash of water

and toss to coat, bubbling off any

excess liquid.

5. Pour onto a plate to rest.

6. In the same pan add the cabbage

and stir-fry until it wilts.

7. Season with soy sauce and toss,

add the steak and toss together.

8. Serve with rice or noodles.

31

Energy Rating


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Football and cookery

are the two most

in the country.Delia Smith

33

33


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33

INGREDIENTS

For the batter: 100g plain white flour

Korea Republic

CHON (BATTERED VEGETABLES)

METHOD

1. Preheat the oven to low.

2. In a large mixing bowl beat together the flour,

water and eggs until smooth.

3. Heat 2 tablespoon of oil in a large frying pan

and place some flour on a plate.

4. Roll the vegetables in the flour, dip in the batter

to coat evenly then drop into the hot oil and fry

over medium heat until batter is a deep golden

brown on the outside.

5. Cook each vegetable in small batches

starting with the potatoes. As each batch

is done, drain on kitchen paper and place

in the oven to keep warm.

6. You may have to add more oil as you go

but make sure it is hot before adding the

next batch of vegetables.

7. Serve hot sprinkled with chilli soy sauce

if desired.

SERVES: 4

33

Energy Rating

34

34


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SERVES: 4

Korea DPR

INGREDIENTS

KOREAN HAMBURGERS

METHOD1. Mix together all the ingredients.

2. Shape into 4 patties.

3. Grill or fry until the patties are brown and

cooked thoroughly.

4. Serve on a bun with Teriyaki Sauce and salad.

Energy Rating


35/56


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SERVES: 2

Mexico

INGREDIENTS

4 flour tortillas

Filling:

CHICKEN FAJITA

METHOD1. Heat olive oil in a large pan.

2. Fry the chicken and quickly brown all over.

3. Add the chilli powder and cook for 1 minute.

4. Transfer the chicken onto a plate and insame pan cook the onion and red pepper

until softened.

5. Add the green beans, tomatoes and the

chicken, cover and simmer for 15 minutes.

6. Stir in the coriander and roll in warm tortillas.

7. Serve with sour cream and guacamole.

Energy Rating

38

38


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SERVES: 4

INGREDIENTS

on top

Netherlands

OLIEBOLLEN

METHOD1. Dissolve the yeast in the water and mix for

10 seconds.

2. Add the flour and mix well for about

20 seconds (for best results use the lowest

setting on an electric mixer).3. Add the salt, sugar, cinnamon, a few drops

4. Set aside to rise for 45 minutes.

5. Heat the oil.

6. Form balls using two spoons or an ice cream

scoop and deep fry a few at a time, for about

6 minutes each, turning them halfway through.

7. Drain on absorbent paper and liberally

sprinkle with icing sugar.

Winningdoesntreallymattera

slongasyouwin.VinnyJones

Energy Rating

39

39


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MAKES: 8

New Zealand

INGREDIENTS

1 tsp bicarbonate of soda

HOKEY POKEY BISCUITS

METHOD1. Heat oven to 180C, gas mark 4.

2. Mix butter, sugar, golden syrup and milk

in a saucepan. Heat until the butter has

melted and the mixture is nearly boiling,

stirring constantly.

3. Remove from the heat and cool to lukewarm.

4. Sift flour and bicarbonate of soda together

and add to the cooled mixture. Stir well.

5. Roll tablespoons of the mixture into balls

and place on an oven tray. Flatten with

a floured fork.

6. Bake for 15 to 20 minutes or until

golden brown.

Energy Rating


40/56

41


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PREPARATION TIME: 5 MINUTES COOKING TIME: 1 HOUR SERVES: 4

Some people thinkfootball is a matter of

life and death. I assureyou, its much more

serious than that.

Bill Shankly

42

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INGREDIENTS

Cake:

Chocolate Cream Filling:

Caramel Sauce:

Oatmeal Topping:

Paraguay

Icouldntset

tleinItaly-itwaslikelivinginaforeigncountry.IanRush

Energy Rating

43


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SERVES: 4

CREAM FILLED COOKIE CAKE

METHOD

1. Sift together flour, sugar, baking powder

and salt into a bowl.

2. Mix in lemon peel.

3. Add butter and mix with fingers to a bread

crumb consistency.

5. Divide dough into five equal parts and roll out

each part into a circle about 10 inches

in diameter.

6. Place circles on greased proof paper andbake at 200C/gas 6 for 6 to 8 minutes,

until lightly browned.

7. Allow to cool.

8. Stack cake layers, spreading each layer with

the warm chocolate cream filling. Pour the

caramel sauce over top and then sprinkle

with the oatmeal topping.

9. Chill in refrigerator for at least 3 hours

before serving.

FOR THE CHOCOLATE CREAM FILLING:

1. Mix together the cornflour, sugar,

cocoa powder, and egg yolks.

2. Set aside.

3. Heat milk in a bowl over hot water.

4. Gradually add cocoa mixture and stir

constantly, until mixture thickens.

Remove from heat and stir in vanilla.

FOR THE CARAMEL SAUCE:

1. Combine sugar and water in a heavy

saucepan and cook over medium heat,

stirring constantly, until sugar dissolves.

2. Bring to boil for 10 minutes without stirring.

3. Let cool slightly.

FOR THE OATMEAL TOPPING:

1. Melt butter over medium heat.

2. Add sugar and oatmeal, and stir constantly,

until mixture becomes lightly browned.

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SERVES: 4

Portugal

INGREDIENTS

FRUIT SALAD WITH PORT

METHOD1. Cut the melon in half and scoop out the flesh.

2. Cut remaining fruit except the grapes in to bite

sized chunks and put in a bowl together

with the grapes.

and mix together.

4. Add the port and thoroughly mix again.

5. Serve with cinnamon or nutmeg to taste.

IveseenthemontelevisiononaSundaymorningmostdaysoftheweek.

JackCharlton

Energy Rating


45/56

46

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INGREDIENTS

1/2 tsp paprika

CEVAPCICI

METHOD1. Preheat a grill on medium-low heat.

2. Combine all the ingredients in a large bowl.

3. Mix well using your hands and form into finger

length sausages about 2.5cm thick.

4. Lightly oil the grilling surface.

5. Grill sausages for approx. 30 minutes until

cooked through, turning occasionally.

Serbia

SERVES: 4

WellClive,Itsaboutthe2Msmovementandpositioning.

RonAtkinson

Energy Rating

47

47


47/56

Slovakia

INGREDIENTS

BRYNDZOVE HALUSKY

METHOD

SERVES: 8

1. Peel and grate raw potatoes and mix with

flour and add a little water if necessary.

2. Add salt to taste.

3. Make small balls with a tea spoon and

carefully lower into bubbling salted water.4. Boil until they float to the surface.

5. Remove from the water and rinse

with water.

6. Mix with feta cheese.

7. Serve with the fried bacon.

Energy Rating

48

I

48


48/56

INGREDIENTS

BAKED MUSHROOMS WITH CHEESE

METHOD1. Preheat oven to 150C/gas 2.

2. Wipe mushroom caps clean and remove

the stems.

3. Cut the cheese into squares to fit between

two mushroom caps.

4. Make a sandwich of two mushroom

caps with one square of sliced cheese

between them.

5. Secure with a cocktail stick, and place

the mushrooms into greased baking dish.

6. Bake for about 10 minutes, or until

the cheese melts.

7. Serve warm.

Slovenia

SERVES: 4

Ialwaysusedtoputmyrightbootonfirst,andthenobviouslymyrightsock.

BarryVenison

Energy Rating

49


49/56

SERVES: 4

South Africa

INGREDIENTS

cinnamon or sugar (optional)

PUMPKIN FRITTERS

METHOD1. Mix all the dry ingredients in a bowl.

2. Add the eggs and mix until the batter is thick

and will hold its shape when tested with a

spoon. If the batter is too stiff, add a tiny

amount of milk or more flour if too runny.

3. Heat oil in a pan, scoop up heaped tablespoons

of batter and place into pan leaving a good

space between fritters.

4. Fry both sides until firm and golden.

5. To test if fritters are cooked, press them

down lightly. If they spring back then they

are cooked.

6. Serve warm, either as a side dish, or as a

dessert with plenty of crunchy cinnamon

flavoured sugar.

Energy Rating


50/56

51


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SERVES: 4

INGREDIENTS

PAELLA

METHOD1. Heat the oil in a deep frying pan.

2. Saute the leek or onion for 5 mins

(avoid browning).

3. Add the chorizo and fry until it releases its oils.

4. Stir in the turmeric and rice until coated by

the oil.

5. Pour in the stock and bring to the boil, then

simmer for 15 mins, stirring occasionally.

6. Add the peas and cook for 5 mins.

7. Stir in the seafood to heat through

for 2 mins or until rice is cooked.

8. Season and serve immediately with

lemon wedges.

Spain

Foresthavenowlostsixmatches

withoutwinning.DavidColeman

Energy Rating

52

Ivehad14bo ki

52


52/56

Switzerland

INGREDIENTS

ROSTI

METHOD

1. Heat oven to 200C/gas 6.2. Peel the potatoes and place them in a pan

of cold, salted water. Bring to the boil,

simmer for 3 mins, drain and leave to cool.

3. When cool enough to handle, neatly slice a few.

4. Coat the bottom of a round ovenproof non

stick pan with butter, then place a sprig of

thyme in the middle.

5. Cover with a slice of potato in the middle, then

arrange the rest of the slices over the base of the

pan, overlapping the slices in concentric circles.

6. Slice the rest of the potatoes and tip into abowl, then pour over the rest of the butter,

the nutmeg and the thyme leaves and

season with salt and pepper.

7. Toss everything together, then tip the seasoned

potatoes over the arranged slices and press

down gently to flatten.

8. Drizzle the surface with a little olive oil andcook in the oven for 1hr-1hr 15mins until the

sides look brown and crispy. Press it down

every 20 mins with a fish slice.

9. Carefully take the cake out of dish and serve

on a plate.

bookingsthisseason-8ofwhichweremyfault,but7ofwhichweredisputable.

PaulGascoigne

SERVES: 4

Energy Rating

53

53


53/56

INGREDIENTS

CHIVITO LOADED SANDWICH

METHOD1. Fry the bacon, onion and bell pepper. Transfer

to a plate.

2. In the same pan and using the grease from the

cooked bacon cook the steak

3. When half way cooked add salt and place theham and mozzarella on top of the steak.

4. Then fry the egg.

5. Add some mayonnaise to the bread, then

the steak with ham and cheese, followed

by a slice of tomato, lettuce, bacon, onions,

olives and bell pepper.

Uruguay

SERVES: 1

Energy Rating

54


54/56

USA

INGREDIENTS

4 eggs, lightly beaten

BLUEBERRY CHEESECAKE

METHOD

1. Preheat the oven to 180C/gas 4. Butter thesides and base of a 24cm cake tin.

2. Place the biscuits into a food processor and

pulse until the mixture resembles rough

breadcrumbs. Mix the crushed biscuits with

the melted butter and press down into the

base of the tin.

3. Beat the cream cheese, sugar, vanilla extract

and eggs together in a large bowl until smooth

and creamy.

4. Pour into the tin and bake in the oven for 40

minutes, or until pale golden. The cake should

wobble slightly when tin is shaken.

5. Remove from the oven and allow to coolin the tin for about 10-15 minutes.

6. Carefully remove the cheesecake from the

tin and transfer to a serving plate.

7. Put blueberries in to a pan with the sugar

and 1 tablespoon of water and gently cook for

5 mins or until the mixture turns in to a syrup.

Leave to cool.

8. Serve cheesecake topped with the cooked

blueberries. Decorate with remaining

blueberries.

SERVES: 4

Energy Rating


55/56


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are you ready for the big cook off?

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