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World Cup Eats

Saturday, July 12, 2014

Tomorrow is the climax of the world’s biggest sporting event, the FIFA 2014 World Cup, and for many of us who have been through the agony and ecstasy of these football games we are certainly going to be glued to our televisions. Let’s face it, once the game starts there won’t be any time to get up and prepare snacks or munchies for the crowd, and if the lime is at your house you better be ready with food and drinks before kick-off at 4pm. A good selection of easy to prepare, lighter fare is always welcomed, as it’s less formal and less stressful on the host. Set up a table with some of your goodies at kick off time and serve the rest at half time. And to make the lime even better, ask your friends to help as well. Here are a few options for you to get started on, and enjoy the game! 


8 cups diced peeled cooked potatoes, about 10 potatoes
1 cup mayonnaise
1 tbsp vinegar
1 tbsp Dijon mustard
11/2 tsp salt
1 tsp freshly ground black pepper 
1/4 cup chopped celery
1 cup chopped chives
2 cups steamed green peas or green beans
Chopped parsley for garnish

Combine mayonnaise with vinegar, mustard, salt, and pepper.
Add chopped celery, peppers, chives and peas.
Fold in potatoes.
Mix well and taste and adjust seasonings.
Garnish with parsley.
Cover and refrigerate until ready to serve.

Serves 10 to 12
11/2 cups channa flour or besan
1 tsp roasted ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp hot chili powder
1/2 tsp turmeric or saffron powder
1/4 cup fresh chopped mint
1/4 cup chopped fresh coriander or chadon beni
1 tsp salt
1/2 tsp baking soda
2/3 cup cold water
1 large potato, peeled and grated
2 medium onions, thinly sliced
Vegetable oil for frying        

In a mixing bowl combine channa flour with cumin, coriander, chili, saffron, garam masala, salt and baking soda.
Stir in water.
Add potato, onion, mint and fresh coriander, stir to combine.
Drop batter by spoonfuls into hot oil and fry on both sides for about 2 to 3 minutes.
Drain well.
Serve with tamarind sauce or combine 2 tbsp hot chili sauce with 2 tsp rice vinegar

Makes about 18.


1 smoked herring fillet, about 1 oz
4 ozs cream cheese
1/3 cup mayonnaise
1 tsp pepper sauce or to taste
1 tsp lime juice
1/2 cup mixed chopped fresh herbs, parsley, chives, basil

Soak the herring in hot water for 20 minutes, rinse and pick out the bones, place in a food processor and chop finely.
Add the rest of the ingredients and process to a thick paste.
Refrigerate until ready for use.
Serve on cracker or toast rounds.
Sprinkle with additional herbs, garnish with sweet red pepper strips.                                 

Popular at parties and in local bakeries.
For the pastry
24 3-inch hot dog lengths.
2/3 cup shortening
2 cups flour
¼ cup iced water
1 tsp salt
1 egg beaten

Place salt and flour into a work bowl. Add shortening and rub into flour until mixture resembles fine crumbs.
Add a little water at a time to bring the dough together.
You may not need to add all the water.
Refrigerate for 30 minutes.
Preheat oven to 400F.
Divide dough into 2.
Roll each piece to about 1/2 inch thickness, cut into 3-inch strips.
Cut each strip into two 6-inch lengths.
Place a hot dog onto pastry and roll up.
Seal at bottom and place seam side down on baking tray.
Repeat and bake for 15 minutes until golden.
Brush with beaten egg and bake for 15 minutes until golden.

Makes two 3-inch pies.


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