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Thursday, July 24, 2025

World Cup Eats

by

20140711

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!

PAR­TY POTA­TO SAL­AD

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

METHOD

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

POTA­TO AND ONION PAKO­RAS

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

METHOD

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.

SPICY SMOKED HER­RING SPREAD

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

METHOD

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.

SAUSAGE ROLLS

Pop­u­lar at par­ties and in lo­cal bak­eries.

For the pas­try

24 3-inch hot dog lengths.

2/3 cup short­en­ing

2 cups flour

� cup iced wa­ter

1 tsp salt

1 egg beat­en

METHOD

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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