Winning World-Cup Recipes To Entertain The Crowds On Sunday During The Next England Match...
Menu from wife of football legend, Jimmy Hill's, new cookbook - Grow Happy, Cook Happy, Be Happy by Bryony Hill (out now!)
Spurred on by England's win against Tunisia last night (hoorah!), Sussex-based Bryony Hill's new cookbook is jam-packed with delicious summery recipes (it's broken down into months and seasons) that are ideal for World Cup celebrations with friends and family. If you've got the family over for the England game on Sunday (versus Panama at 1pm), why not cook up a storm to keep everyone's strength up (let's face it, it can be pretty exhausting watching England in the World Cup!)? The recipes are all easy to follow, can be fixed up before the game starts so you can focus on the footie, and are real crowd-pleasers that can be easily adapted to feed however many people you end up having over on the weekend!
Suggested menu for Sunday's England World Cup Match
Adapted from Bryony Hill's beautiful new cookbook: Grow Happy, Cook Happy, Be Happy (RedDoor Publishing, June 2018, £20)
- Picky-Picky Lunch
- Pissaladière
- Baked Butter Beans
- Scotch Eggs
- French Apple Tart
(Don't forget France vs. Peru Thursday 21stJune, 16:00)
Recipes in full
(Please credit Bryony Hill, author of Grow Happy, Cook Happy, Be Happy - RedDoor Publishing, June 2018, £20 and lethelenlewis@literallypr.comknow if you run any of the recipes!)
Picky-picky lunch
INGREDIENTS
1 pack of smoked trout fillets
bowl of lettuce with a light vinaigrette dressing made from sunflower oil
tomato, cucumber and onion salad
crusty loaf
REMOULADE INGREDIENTS
1 celeriac root
2 tbs good-quality mayonnaise
1 heaped tsp Dijon mustard
chopped parsley
Remove the outer skin of the celeriac with a vegetable knife and any craggy, muddy bits. Cut it into manageable chunks and grate them into a bowl. In a separate dish, stir the mayonnaise with the Dijon mustard and adjust seasoning - a few twists of freshly ground pepper is probably all you need. Add this to the grated celeriac and mix well. I believe you eat first with your eyes and therefore presentation is paramount: put the remoulade into a pretty dish, sprinkling it with some chopped parsley. Serve with the trout, lettuce, salad and bread. Remoulade also goes particularly well with Parma ham.
TIP
Other additions to the meal, depending on what I have available might include cooked beetroot, salad leaves, asparagus, hardboiled eggs, or other cold meats.
Pissaladière
Put the onions into a frying pan with a good splash of olive oil and 1 cup water. Bring to the boil, stir, reduce the heat and simmer, stirring constantly, for 15-20 minutes until the water has evaporated and the onions are soft but not brown. Remove from the heat to cool.
Preheat the oven to 200°C (180°C fan) mark 6. Roll out the pastry on a lightly floured surface into a rectangle and place on a non-stick baking tray or a tray lined with baking parchment. Prick with a fork then, with a pointed knife, mark a ‘frame' around the edge but without completely cutting through. Spread the cooled onions within the ‘frame' and decorate with some of the anchovies (cut in two if large) making a criss-cross pattern. Place an olive in the middle of each diamond and sprinkle over the chopped herbs. Add a few grinds of pepper and a drizzle of olive oil. The anchovies will provide plenty of salt. Bake in the oven for about 30 minutes, or until the pastry is cooked through. Serve at room temperature with a green salad. This is great picnic food.
INGREDIENTS
4-5 large onions (red or white), finely sliced
olive oil
1 standard pack of all butter flaky pastry
1 standard jar of anchovies, drained
1 small can pitted black olives, drained
fresh herbs, such as thyme, oregano and basil
ground black pepper
Baked butter beans
INGREDIENTS
1 small bag of spinach or 4-6 chard leaves, stalks included
400g (14oz) can butter beans, drained and rinsed well
2 tomatoes, chopped
a mix of any fresh herbs, suchas parsley, basil or chervil
1 garlic clove, crushed
salt and ground black pepper
2 tbsp grated cheese, such as Gruyère or Cheddar
olive oil to drizzle
Preheat the oven to 200°C (180°C fan) mark 6. Wilt the spinach or chard and lay it on the bottom of a small gratin dish, then lay the butter beans on top, then the tomatoes. Scatter over the herbs and garlic. Season well with salt and pepper and sprinkle with the grated cheese. Drizzle with a little olive oil and bake in the oven for 10-20 minutes until brown and bubbling.
Scotch eggs
INGREDIENTS
4 hard-boiled eggs
1 pack of high quantity meat/ best quality pork sausages
1 tsp dried mixed herbs
flour
fresh breadcrumbs or Panko crumbs
1 extra egg
low-calorie oil spray for baking
Preheat the oven to 200°C (180°C fan) mark 6. I put the eggs on to boil and after about 8 minutes, ran them under the cold tap and removed the shells. I squeezed the sausage meat from the casings into a bowl adding the dried mixed herbs and mixing it with my bare hands.
Wrapping the eggs with the sausage meat can be a messy business but, if you follow this tip, it is so much easier: divide the sausage meat into four equal portions. Tear off a piece of clingfilm and put a lump of meat on to one-half of the clingfilm, then fold over and smooth out with a rolling pin until it is large enough to wrap around each egg. Put a spoonful of flour into a dish and roll each egg in it. Then, peel back the clingfilm and place the egg on top of the flattened sausage meat. Close the clingfilm/sausage meat around the egg and gently ease it so that the egg is sealed inside. Remove the clingfilm and repeat the process until all four eggs are covered.
Next, add more flour to the bowl if needed, put the fresh breadcrumbs or Panko crumbs into another bowl and crack the remaining egg into a third bowl beating it lightly. Dip each Scotch egg first into the flour, then in the egg and then into the breadcrumbs. You can, of course, shallow-fry these, but I prefer to spray them with a low-calorie oil and cook them in the oven on a baking tray for about 20 minutes, or until the sausage meat is cooked through and golden brown.
Serve cold with freshly made English mustard, your own chutney, spring onions and salad.
TIP
Don't forget: left hand ‘dry', right hand ‘wet' when coating with egg and breadcrumbs
French apple tart
INGREDIENTS
250g plain flour
1 egg yolk
150g soft, slightly salted butter (or unsalted, plus a pinch of salt)
5-6 eating apples, peeled and finely sliced
juice of ½ lemon
50g (13/4oz) ground almonds
50g (13/4oz) demerara or light brown sugar
1 tsp ground cinnamon
30g (1oz) melted butter
Sift the flour into a bowl and make a well in the centre. Add the egg yolk and butter and rub together very lightly with your fingertips. When it resembles breadcrumbs add 5 tbsp cold water, little by little, mixing it in with two knives. You may not need all the water to bind it together but also, you may need a drop or two more. Do not knead but gather together into a ball, then wrap in clingfilm before chilling in the fridge for an hour.
In the meantime, put the apples into a bowl of cold water to which has been added some lemon juice - this will stop them turning brown. Mix together the almonds, brown sugar and cinnamon.
Preheat the oven to 200°C (180°C fan) mark 6. Remove the pastry from the fridge and roll out to fit a buttered flan ring or loose-based tart tin. Trim the edges and prick the bottom with a fork. Sprinkle the base with half the almond mixture and arrange the apple slices on top in a neat pattern. Brush the melted butter over the apple before sprinkling the other half of the almond mix. Bake for about 30 minutes, or until the pastry is cooked through. Serve with whipped double cream or crème fraîche.
For more recipes, a copy of the new book - Grow Happy, Cook Happy, Be Happy, to interview Bryony, photos and press information, please visit the online press folder:http://bit.ly/2Fm1WjZ
Media enquiries tohelenlewis@literallypr.complease.