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.

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.

OFC - A Central and South American Feast

I might have grumbled about not having any Asian or European countries on our list, but one of the good things is we had three countries from Central and South America which led to quite a good Saturday night feast!  Perhaps its just me being lazy, but it does seem that a lot of these countries are overlooked for their more well publicised neighbours such as Mexico, Cuba, Brazil and Argentina.  If you look in the right places, the food is healthy, fresh and really delicious.  Of course, it helps if you're a fan of rice, beans, limes and coriander, as there are some recurring themes in the food!

Our three were Nicaragua, Guatemala and Chile.  Guatemala and Nicaragua are republics in Central America, previously colonised by Spain and with rocky histories.  Guatemala is relatively poor, whilst Nicaragua has the lowest GDP in the whole of Central America.  Nevertheless they are fascinating countries and tourism (and therefore cash) is on the up in Nicaragua.  Chile, on the other hand, is one of South America's most stable and prosperous countries.  It is the longest country in the world so has a fairly varied eco climate with both deserts and a glacier.  Much of the food for all three countries is Spanish based and they benefit from great sea resources.

 Nicaraguan Gallo Pinto

Gallo Pinto is the national dish of Nicaragua.  It means "spotted rooster" in Spanish, although there's nothing to do with chickens here.

half an onion, finely chopped
half a pepper, finely chopped
1 clove of garlic
half a tin of kidney beans, drained, with some of the liquid reserved
cooked rice - roughly 3:2 with the beans
salt and pepper to taste

1.  fry the onions, pepper and garlic for 2-3 minutes
2.  stir in the beans with some of their reserved liquid, salt and pepper.  Bring to the boil and then reduce to cook through.
3.  add the rice, and more of the reserved liquid if necessary.  Adjust the seasoning and heat through thoroughly.


Guatemalan Mango and Avocado Salsa

half a mango, chopped
half a red pepper, diced
half a tomato, diced
one guacamole, chopped
1/8 red onion, diced
salt
lime juice

Combine all the ingredients in a bowl about 30 minutes before serving. Leave covered in the fridge for the flavours to combine.  Check the seasoning and serve.

Chilean Seabass Ceviche

This recipe needs really fresh seabass (well, to be honest, what recipe doesn't?).  It's dead easy: chop the ingredients into smallish pieces, combine, and leave in the fridge for a few hours.  Drain off the excess liquid before serving.

4 small seabass fillets, skinned
one spring onion
quarter of a red pepper
juice of half a grapefruit
segments of quarter of a grapefruit (I was able to use the ones out of the squeezed half)
juice of half a lime
chopped coriander
salt to taste