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Love Jo
Tuesday, 9 October 2012
Sunday, 12 August 2012
OFC - Le Fini - Norway!
We've had a lot of fun taking part in the challenge, with more successes than fails (ignoring the epic fail that is not completing five of the countries...losers). I am a little relieved its over and can now go back to our normal dishes (chicken fried rice and chips must be on the cards now??!) We have a busy few weeks coming up - my hen do in Liverpool is next weekend, and Joe is off to Valencia the week after for his stag. I'm looking forward to embracing the fake tan and false lashes, while I've been promised Joe won't get his head shaved or be tied to any dwarfs.... Both will be amazing fun and a great prelude to the big event in September. The grand plan between now and then is being super healthy...limited booze, exercise and lots of vegetables...will see how that goes!!
Anyway, Norway today gave us Jarlsbergfylt paprika, aka Jarlsberg stuffed peppers. A good finisher for the three weeks' cooking. It's probably the thing I'm most likely to make again (although I have promised Joe I'll make him banana pancakes).
So, thank you for reading. The Olympics have been awesome, we've developed a new love for indoor cycling and watching long distance running, and we're looking for tickets for the Glasgow Commonwealth Games already! We will miss evenings full of sport (Joe, the Dutch hockey girls, me, the swimmers - perve) but the footie is only around the corner so my mourning will not last long!
Jarlsbergfylt paprika (light supper for two)
One pepper, halved through the stalk and with the seeds removed
100g minced beef
50g grated Jarlsberg
large dash Tabasco
salt and pepper
50g breadcrumbs
rock salt
juice of half a lemon
1. Mix the beef, half the Jarlsberg, the Tabasco, breadcrumbs, lemon juice and seasoning in a bowl.
2. Stuff the pepper halves with the meat mix, and then top with the remaining cheese.
3. Put a thin layer of rock salt on the bottom of a baking tray and place the pepper halves on top.
4. Bake in a 200 degree oven for 35 minutes.
Anyway, Norway today gave us Jarlsbergfylt paprika, aka Jarlsberg stuffed peppers. A good finisher for the three weeks' cooking. It's probably the thing I'm most likely to make again (although I have promised Joe I'll make him banana pancakes).
So, thank you for reading. The Olympics have been awesome, we've developed a new love for indoor cycling and watching long distance running, and we're looking for tickets for the Glasgow Commonwealth Games already! We will miss evenings full of sport (Joe, the Dutch hockey girls, me, the swimmers - perve) but the footie is only around the corner so my mourning will not last long!
One pepper, halved through the stalk and with the seeds removed
100g minced beef
50g grated Jarlsberg
large dash Tabasco
salt and pepper
50g breadcrumbs
rock salt
juice of half a lemon
1. Mix the beef, half the Jarlsberg, the Tabasco, breadcrumbs, lemon juice and seasoning in a bowl.
2. Stuff the pepper halves with the meat mix, and then top with the remaining cheese.
3. Put a thin layer of rock salt on the bottom of a baking tray and place the pepper halves on top.
4. Bake in a 200 degree oven for 35 minutes.
OFC - Ghana and Zimbabwe
The Olympic Food Challenge has had its ups and downs for Joe and I. We started off with such good intentions. I researched recipes for all our countries, worked out what could go with what, and even did a vague menu plan for the 19 days. Unfortunately our plans went a little awry, as often happens, and we are a sad DNF (which is perhaps one better than a disqualification?!). Without going into too many details, at the end of week two I suffered a competition-hindering injury (aka gastroenteritis) and my dreams of going for gold were shattered.
As good sports, we have managed to squeeze in a couple of final dishes, but must first apologise to Kazakhstan (uzbek palov), Belarus (Belarussian apple pie), Botswana (Botswana cabbage), Iraq (lamb with rice and pistachios) and Sierra Leone (banana pancakes).
Ghana
Braised Chicken with Chillies
2 chillies, deseeded and chopped
8 chicken thigh and leg pieces
1 onion, sliced
1/2 pint chicken stock
1/2 teaspoon nutmeg
salt and pepper to taste
1. Brown off the chicken pieces and set aside.
2. Using the chicken fat (or, if necessary add another splash of oil), fry the onions until soft.
3. Add the chillies, nutmeg, chicken stock, seasoning and return the chicken to the pan.
4. Bring the stock to a boil and then reduce to a simmer. Cook until the chicken is done (roughly 35 minutes).
Zimbabwe
Roasted Butternut Squash
half a butternut squash, diced
butter
cinnamon
1. Place the butternut squash into tin foil and pull up the edges to make a parcel.
2. Roast the butternut squash in the butter (add a small amount of oil to prevent burning) until soft.
3. Sprinkle with cinnamon before serving.
As good sports, we have managed to squeeze in a couple of final dishes, but must first apologise to Kazakhstan (uzbek palov), Belarus (Belarussian apple pie), Botswana (Botswana cabbage), Iraq (lamb with rice and pistachios) and Sierra Leone (banana pancakes).
Ghana
2 chillies, deseeded and chopped
8 chicken thigh and leg pieces
1 onion, sliced
1/2 pint chicken stock
1/2 teaspoon nutmeg
salt and pepper to taste
1. Brown off the chicken pieces and set aside.
2. Using the chicken fat (or, if necessary add another splash of oil), fry the onions until soft.
3. Add the chillies, nutmeg, chicken stock, seasoning and return the chicken to the pan.
4. Bring the stock to a boil and then reduce to a simmer. Cook until the chicken is done (roughly 35 minutes).
Zimbabwe
half a butternut squash, diced
butter
cinnamon
1. Place the butternut squash into tin foil and pull up the edges to make a parcel.
2. Roast the butternut squash in the butter (add a small amount of oil to prevent burning) until soft.
3. Sprinkle with cinnamon before serving.
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