Are you ready for The Big Cook Off?
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32 teams. 32 dishes.One international feast of football.
Are you ready for
The Big Cook Off
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Football fevers got us hanging on for
the half time whistle so we can rush in
to prepare some world class footywatching treats.
These smart recipes let you get creative
with cooking plus they keep the planet
on side as theyre all energy rated too.
Were a fan of that.
There are 32 simple football themed
dishes here for you to try inspired by
the nations partaking in this Summers
big tournament.
Look out for the star ratings on each recipe
that let you know how energy efficient it
is to cook.
There are some nifty energy saving tips
too to help you save power and money
and avoid a home goal.
Dont forget to fly your foodie flag by
backing the England 2018 Bid and serve
up a slice of English Steak and Ale pie;
flick to page 20 to give it a try.
Let your taste buds wander the globewith npowers Big Cook Off.
Bon appetite!
Si and Dave
HAIRY BIKERS: FOREWORDIts all kicking off in the kitchen!
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The star ratings in this book are based on the total amount of time that an oven, grill, hob, microwaveor kettle are used for. They are calculated using approximate KWh values for each method of cooking.They assume that all cooking is done using an electrical appliance. Please note that the ratings areindicative only and are intended to help people understand how different types of cooking use different
amounts of energy as the amount of energy that individual appliance consume will vary significantlybased on age and manufacturer.
Energy Ratings
Workings
Oven = 3 KWh for one hour; 0.5 KWh for 10 mins
Hob = 2 KWh for one hour; 0.33 KWh for 10 mins
Microwave = 1 KWh for 1.5 hours; 0.11 KWh for 10 mins
Kettle = 1 KWh for 7 litres; 0.14 KWh for 1 litreGrill = 1 KWh for 40 mins; 0.25 KWh for 10 mins
= 0.0 - 0.9 KWh
= 1.0 - 1.9 KWh= 2.0 - 2.9 KWh
= 3.0 - 3.9 KWh
= 4.0 KWh +
Scale
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Feed yourself withoutcooking the climate
TOP ENERGY SAVING TIPS
TOPENERGY
SAVINGTIPAlwaysusetherightsizepanfor
yourcookingring.
TOPENE
RGY
SAVINGTI
P
Cookfo
rthew
hole
familya
tonce-
afullov
enis
moreef
ficient.
TOPENERGY
SAVINGTIPUsethekettle
insteadofthehobtoboilwaterfor
cooking.
TOPEN
ERGY
SAVINGTIP
Letfoodco
olto
roomtemp
erature
beforeyou
putitin
thefridgeo
rfreezer.
TOPENERGYSAVINGTIP
Turntheovenoff10mins
beforecookingtimeisup
-itwillretainplentyof
heatforthattime
ifyoudontopentheovendoor.
TOPENERGYSAVIN
GTIPCuttingvegetablesintosmallerpiecesspeedsupthecookingtime.
TOPENERGYSAVINGTIP
Cookplentyatonce
andfreezewhatyou
dontneedthatday.
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npower is proud to be an Official Supporter of Englands
bid to host the 2018 FIFA World CupTM and to celebrateweve found recipes from each of the 32 countries
playing the beautiful game.
So why not have a go and rustle up an international feast
whether its Steak & Ale pie from England, Paella from
Spain or some Hokey Pokey biscuits from New Zealand.
Youre sure to find something to kick off every match.
We hope you enjoy trying out these recipes.
Heres to a fantastic summer of football.
npower.com/backthebid
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CONTENTSAlgeria ............................................................................. 8
Argentina.........................................................................9
Australia.........................................................................10
Brazil...............................................................................12
Cameroon......................................................................13
Chile ...............................................................................14
Cote dlvoire..................................................................16
Denmark ........................................................................18
England ......................................................................... 20
France............................................................................ 22
Germany....................................................................... 24
Ghana............................................................................28
Greece........................................................................... 26
Honduras ......................................................................28
Italy................................................................................ 29
Japan..............................................................................30
Korea Republic ............................................................. 33
Korea DPR..................................................................... 34
Mexico........................................................................... 36
Netherlands..................................................................38
New Zealand................................................................ 39
Nigeria...........................................................................40
Paraguay ....................................................................... 42
Portugal.........................................................................44
Serbia.............................................................................46
Slovakia......................................................................... 47
Slovenia.........................................................................48
South Africa..................................................................49
Spain.............................................................................. 50
Switzerland................................................................... 52
Uruguay ........................................................................ 53
USA................................................................................ 54
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8
SERVES: 4
Oneaccusationyoucantthr
owatmeisthatIvealwaysdonemybest.AlanShearer
Algeria
INGREDIENTS
ALGERIAN COUSCOUS
METHOD
1. Cut vegetables in to large chunks and cook in
chicken stock for 15 mins.
2. Add chicken and tomato sauce and simmer for
a further 10 mins.3. Cook couscous according to instruction on package.
4. Serve couscous on plates and cover with the chicken
and vegetables.
8
Energy Rating
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10
MAKES: 16
Australia
INGREDIENTS
ANZAC BISCUITS
METHOD1. Heat oven to 180C/gas 4.
2. Melt the butter in a small pan and stir
in the golden syrup.
3. Add the bicarbonate of soda to 2 tbspboiling water, then stir into the golden
syrup and butter mixture.
4. Put the oats, coconut, flour and sugar
in a bowl. Make a well in the middle of
the dry ingredients and pour in the butter
and golden syrup mixture. Stir gently to
incorporate the dry ingredients.
5. Put dessert spoonfuls of the mixture on
to buttered baking sheets, about 2.5cmapart to allow room for spreading.
6. Bake in batches for 8-10 mins until golden.
7. Transfer to a wire rack to cool.
Sometimesinfootballyou
havetoscoregoals.ThierryHenry
10
Energy Rating
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Cameroon
INGREDIENTS
1 can coconut milk
BANANA AND PINEAPPLE SALAD
METHOD1. Boil the coconut milk until it thickens and
set it aside to cool.
2. Layer in individual glass dishes the bananas,
tomatoes, pineapple, and avocado and top
with chopped peanuts and the thickenedcoconut milk.
3. Serve cold.
SERVES: 4
Itwasabigreliefoffmy
shoulder.PaulGascoigne
13
Energy Rating
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15
SERVES: 2
INGREDIENTS
Chile
PRAWN CEVICHE
METHOD
1. Poach the prawns in boiling salted water with the lemon slices
and coriander stalks for 2 minutes.
2. Mix together the papaya, mango, tomato, onion, chilli,
Toss with the prawns.
3. Chill for about 10-15 minutes. Serve on a bed of mixed leaves.
15
Energy Rating
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SERVES: 6
Cote dlvoire
INGREDIENTS
3 large ripe mangoes, peeled (reserve some for decoration) 3 tbsp Cointreau or another orangeliqueur of your choice 570 ml double cream (quantity optional) mint sprigs for garnish
MANGO FOOL
METHOD1. Remove stone rom mangoes.
blend to a puree.
spoon in to serving glasses with the puree.
4. Top with the remaining mango.
5. Chill beore serving and garnish with the mint.
Leedsisagreatclubanditsbeenmyhomeforyears,eventhoughIliveinMiddlesbrough.JonathanWoodgate
16
Energy Rating
2. Put the fesh in a blender with the liqueur,
3. Whip the cream until it holds its shape and
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MAKES: 30
INGREDIENTS
Denmark
BOLLER (DANISH BUNS)
METHOD
1. Mix the flour, yeast, salt, 1-2 teaspoons
sugar and melted butter.
2. Add warm water (not too hot as it will
kill the yeast).
3. Knead for 5 10 mins until smooth.
4. Leave to rise for 30 mins in warm place.
5. Form in to bun shapes and leave to rise
for a further 30 mins.
6. Brush with egg and sprinkle with sesame
seeds or sugar.
7. Bake the Bollers at 220C/gas 7 for10 15 mins.
19
Energy Rating
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20
England
INGREDIENTS
STEAK& ALE PIE
METHOD1. Preheat the oven to 220C/Gas 7.
2. Pour flour into a bowl and season well.
3. Coat the meat with the seasoned flour.
4. Heat half the butter in a heated pan and add
the meat. Sear all over until golden brown.
5. Add the vegetables, herbs, ale and stock. Bring
to a simmer, then cover with a lid and gently
simmer for 1 hour.
6. When cooked, season, add the remaining butter
and pour into an ovenproof serving dish.
7. Brush the edge of the dish with the beaten egg.
8. Roll out the pastry using as little flour as
possible and place over the dish.
9. Pinch the edges of the dish so that the pastry
will stick to it and trim off any remaining pieces
of pastry from around the edge.
10. Brush the pastry top thoroughly with the
remaining beaten egg and place on a baking tray.
11. Bake in the oven for 20-30 minutes until the
pastry is golden brown on top.
SERVES: 4
2020
Energy Rating
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Back the bid to host the2018 FIFA World Cupwith npower
Register your vote
npower.com/backthebid
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23
INGREDIENTS100 - 200g whole round of Brie cheese (with the edible white casing intact)
France
BAKED BRIE
OVEN METHOD
1. Heat oven to 180C/Gas 4.
2. Place cheese in an oven proof dish.
3. Spread top with butter; cover with almonds
(optional).
4. Bake for 10-12 minutes or until centre feels
soft when you push down with a spoon.
5. Serve warm with sliced French bread or crackers.
1. Cut a cross in top of cheese.
2. Put on a plate suitable for microwaving.
3. Cook on high for 50 seconds 1 min.
4. Peel back the top and serve.
SERVES: 4
MICROWAVE METHOD
23
Energy Rating Oven
Energy Rating Microwave
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24
SERVES: 4
Germany
INGREDIENTS
BAUERNFRHSTCK
METHOD1. Fry the bacon until crisp. Remove and drain
on paper towel.
2. Remove the bacon fat from the frying pan,
add the butter and saute the onion until soft.
3. Add the cooked potatoes and brown lightly.
4. Beat the eggs lightly, add the salt, pepper,
milk and the chopped bacon.
5. Pour the egg mixture over the onions and
potatoes and stir occasionally until cooked.
24
Energy Rating
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SERVES: 4
INGREDIENTS
Ghana
GROUNDNUT TOFFEE (PEANUT TOFFEE)
METHOD
1. Put sugar in to a saucepan and heat over
a medium heat for about 15 - 20 minutes
stirring frequently until melted and
light brown in colour.
2. Add butter and mix well.
3. Slowly stir in nuts until well coated.
4. Dampen a heat resistant board and pour
the toffee mixture onto it.
5. Roll mixture into balls using a metal
or wooden spoon.
6. Cool and store in a tight plastic
container until ready to serve.
IdliketoplayforanItalianclub,likeBarcelona.MarkDraper
25
Energy Rating
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27
SERVES: 8
Greece
INGREDIENTS
For the sauce:
DOLMADES (STUFFED VINE LEAVES)
METHOD1. Place the onion, rice and dried mint into a largebowl and mix thoroughly. Add the olive oil and
season with salt and freshly ground black pepper.
2. Put two vine leaves together, place a generous
tablespoon of the mixture into the centre and
roll up tightly. Repeat to make 8 parcels.3. Pack all the stuffed vine leaves into a pan and
cover with a heavy lid smaller than the pan to
secure the vine leaves. Pour in water to cover
the lid. Bring the water to the boil and simmer
for 10 15 mins until the leaves are tender and
the stuffing is cooked.
4. Remove vine leaves from the pan and keep
warm. Reserve the cooking liquid from the
vine leaves for the lemon sauce.
To make the sauce
together in a small saucepan.6. Slowly stir in the water from the cooked vine
leaves and mix thoroughly, taking care that the
eggs do not curdle. Cook over a gentle heat for
2-3 minutes until the sauce is thickened.
7. Serve immediately with the cooked vine leaves.
27
Energy Rating
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28
SERVES: 1
INGREDIENTS
2 soft flour tortilla
Filling:a few chopped coriander leaves
Honduras
QUESADILLAS
METHOD
1. Mix all the ingredients together in a bowl.
2. Lay a tortilla flat and sprinkle a handful of
the ingredients over the tortilla.
3. Place the other tortilla on top to create a
sandwich.
4. Place on a griddle or dry non stick pan
and cook each side for approx. 1 min or
until the cheese has melted.
5. When cooked, transfer to a plate.
6. Serve with salsa and soured cream.
28
Energy Rating
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Italy
INGREDIENTS
1 x 25cm pizza base
Topping:
MARGARITA PIZZA
METHOD1. Heat oven to 230C/gas 8.
2. Put pizza base on a greased baking tray.
3. Arrange the tomatoes and mozzarella cheese
on top of the base.
4. Season to taste, sprinkle over the basil and
drizzle with olive oil.
5. Bake in oven for 15 20 mins or until the crust
is crispy and the cheese melted.
SERVES: 2
Ofthenineredcardsthisseasonweprobablydeserve
dhalfofthem.ArseneWenger
29
Energy Rating
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31
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SERVES: 2
INGREDIENTS
Japan
STIR-FRIED TERIYAKI STEAK WITH SAVOY CABBAGE
METHOD
1. Slice the steak into thin strips.
2. Heat a little oil in a wok.
3. Add the steak and onion, stirring
continuously until ingredients start
to brown.
4. Add the sauce and a splash of water
and toss to coat, bubbling off any
excess liquid.
5. Pour onto a plate to rest.
6. In the same pan add the cabbage
and stir-fry until it wilts.
7. Season with soy sauce and toss,
add the steak and toss together.
8. Serve with rice or noodles.
31
Energy Rating
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Football and cookery
are the two most
in the country.Delia Smith
33
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33
INGREDIENTS
For the batter: 100g plain white flour
Korea Republic
CHON (BATTERED VEGETABLES)
METHOD
1. Preheat the oven to low.
2. In a large mixing bowl beat together the flour,
water and eggs until smooth.
3. Heat 2 tablespoon of oil in a large frying pan
and place some flour on a plate.
4. Roll the vegetables in the flour, dip in the batter
to coat evenly then drop into the hot oil and fry
over medium heat until batter is a deep golden
brown on the outside.
5. Cook each vegetable in small batches
starting with the potatoes. As each batch
is done, drain on kitchen paper and place
in the oven to keep warm.
6. You may have to add more oil as you go
but make sure it is hot before adding the
next batch of vegetables.
7. Serve hot sprinkled with chilli soy sauce
if desired.
SERVES: 4
33
Energy Rating
34
34
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SERVES: 4
Korea DPR
INGREDIENTS
KOREAN HAMBURGERS
METHOD1. Mix together all the ingredients.
2. Shape into 4 patties.
3. Grill or fry until the patties are brown and
cooked thoroughly.
4. Serve on a bun with Teriyaki Sauce and salad.
Energy Rating
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SERVES: 2
Mexico
INGREDIENTS
4 flour tortillas
Filling:
CHICKEN FAJITA
METHOD1. Heat olive oil in a large pan.
2. Fry the chicken and quickly brown all over.
3. Add the chilli powder and cook for 1 minute.
4. Transfer the chicken onto a plate and insame pan cook the onion and red pepper
until softened.
5. Add the green beans, tomatoes and the
chicken, cover and simmer for 15 minutes.
6. Stir in the coriander and roll in warm tortillas.
7. Serve with sour cream and guacamole.
Energy Rating
38
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SERVES: 4
INGREDIENTS
on top
Netherlands
OLIEBOLLEN
METHOD1. Dissolve the yeast in the water and mix for
10 seconds.
2. Add the flour and mix well for about
20 seconds (for best results use the lowest
setting on an electric mixer).3. Add the salt, sugar, cinnamon, a few drops
4. Set aside to rise for 45 minutes.
5. Heat the oil.
6. Form balls using two spoons or an ice cream
scoop and deep fry a few at a time, for about
6 minutes each, turning them halfway through.
7. Drain on absorbent paper and liberally
sprinkle with icing sugar.
Winningdoesntreallymattera
slongasyouwin.VinnyJones
Energy Rating
39
39
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MAKES: 8
New Zealand
INGREDIENTS
1 tsp bicarbonate of soda
HOKEY POKEY BISCUITS
METHOD1. Heat oven to 180C, gas mark 4.
2. Mix butter, sugar, golden syrup and milk
in a saucepan. Heat until the butter has
melted and the mixture is nearly boiling,
stirring constantly.
3. Remove from the heat and cool to lukewarm.
4. Sift flour and bicarbonate of soda together
and add to the cooled mixture. Stir well.
5. Roll tablespoons of the mixture into balls
and place on an oven tray. Flatten with
a floured fork.
6. Bake for 15 to 20 minutes or until
golden brown.
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PREPARATION TIME: 5 MINUTES COOKING TIME: 1 HOUR SERVES: 4
Some people thinkfootball is a matter of
life and death. I assureyou, its much more
serious than that.
Bill Shankly
42
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INGREDIENTS
Cake:
Chocolate Cream Filling:
Caramel Sauce:
Oatmeal Topping:
Paraguay
Icouldntset
tleinItaly-itwaslikelivinginaforeigncountry.IanRush
Energy Rating
43
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SERVES: 4
CREAM FILLED COOKIE CAKE
METHOD
1. Sift together flour, sugar, baking powder
and salt into a bowl.
2. Mix in lemon peel.
3. Add butter and mix with fingers to a bread
crumb consistency.
5. Divide dough into five equal parts and roll out
each part into a circle about 10 inches
in diameter.
6. Place circles on greased proof paper andbake at 200C/gas 6 for 6 to 8 minutes,
until lightly browned.
7. Allow to cool.
8. Stack cake layers, spreading each layer with
the warm chocolate cream filling. Pour the
caramel sauce over top and then sprinkle
with the oatmeal topping.
9. Chill in refrigerator for at least 3 hours
before serving.
FOR THE CHOCOLATE CREAM FILLING:
1. Mix together the cornflour, sugar,
cocoa powder, and egg yolks.
2. Set aside.
3. Heat milk in a bowl over hot water.
4. Gradually add cocoa mixture and stir
constantly, until mixture thickens.
Remove from heat and stir in vanilla.
FOR THE CARAMEL SAUCE:
1. Combine sugar and water in a heavy
saucepan and cook over medium heat,
stirring constantly, until sugar dissolves.
2. Bring to boil for 10 minutes without stirring.
3. Let cool slightly.
FOR THE OATMEAL TOPPING:
1. Melt butter over medium heat.
2. Add sugar and oatmeal, and stir constantly,
until mixture becomes lightly browned.
44
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SERVES: 4
Portugal
INGREDIENTS
FRUIT SALAD WITH PORT
METHOD1. Cut the melon in half and scoop out the flesh.
2. Cut remaining fruit except the grapes in to bite
sized chunks and put in a bowl together
with the grapes.
and mix together.
4. Add the port and thoroughly mix again.
5. Serve with cinnamon or nutmeg to taste.
IveseenthemontelevisiononaSundaymorningmostdaysoftheweek.
JackCharlton
Energy Rating
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INGREDIENTS
1/2 tsp paprika
CEVAPCICI
METHOD1. Preheat a grill on medium-low heat.
2. Combine all the ingredients in a large bowl.
3. Mix well using your hands and form into finger
length sausages about 2.5cm thick.
4. Lightly oil the grilling surface.
5. Grill sausages for approx. 30 minutes until
cooked through, turning occasionally.
Serbia
SERVES: 4
WellClive,Itsaboutthe2Msmovementandpositioning.
RonAtkinson
Energy Rating
47
47
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Slovakia
INGREDIENTS
BRYNDZOVE HALUSKY
METHOD
SERVES: 8
1. Peel and grate raw potatoes and mix with
flour and add a little water if necessary.
2. Add salt to taste.
3. Make small balls with a tea spoon and
carefully lower into bubbling salted water.4. Boil until they float to the surface.
5. Remove from the water and rinse
with water.
6. Mix with feta cheese.
7. Serve with the fried bacon.
Energy Rating
48
I
48
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INGREDIENTS
BAKED MUSHROOMS WITH CHEESE
METHOD1. Preheat oven to 150C/gas 2.
2. Wipe mushroom caps clean and remove
the stems.
3. Cut the cheese into squares to fit between
two mushroom caps.
4. Make a sandwich of two mushroom
caps with one square of sliced cheese
between them.
5. Secure with a cocktail stick, and place
the mushrooms into greased baking dish.
6. Bake for about 10 minutes, or until
the cheese melts.
7. Serve warm.
Slovenia
SERVES: 4
Ialwaysusedtoputmyrightbootonfirst,andthenobviouslymyrightsock.
BarryVenison
Energy Rating
49
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SERVES: 4
South Africa
INGREDIENTS
cinnamon or sugar (optional)
PUMPKIN FRITTERS
METHOD1. Mix all the dry ingredients in a bowl.
2. Add the eggs and mix until the batter is thick
and will hold its shape when tested with a
spoon. If the batter is too stiff, add a tiny
amount of milk or more flour if too runny.
3. Heat oil in a pan, scoop up heaped tablespoons
of batter and place into pan leaving a good
space between fritters.
4. Fry both sides until firm and golden.
5. To test if fritters are cooked, press them
down lightly. If they spring back then they
are cooked.
6. Serve warm, either as a side dish, or as a
dessert with plenty of crunchy cinnamon
flavoured sugar.
Energy Rating
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51
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SERVES: 4
INGREDIENTS
PAELLA
METHOD1. Heat the oil in a deep frying pan.
2. Saute the leek or onion for 5 mins
(avoid browning).
3. Add the chorizo and fry until it releases its oils.
4. Stir in the turmeric and rice until coated by
the oil.
5. Pour in the stock and bring to the boil, then
simmer for 15 mins, stirring occasionally.
6. Add the peas and cook for 5 mins.
7. Stir in the seafood to heat through
for 2 mins or until rice is cooked.
8. Season and serve immediately with
lemon wedges.
Spain
Foresthavenowlostsixmatches
withoutwinning.DavidColeman
Energy Rating
52
Ivehad14bo ki
52
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Switzerland
INGREDIENTS
ROSTI
METHOD
1. Heat oven to 200C/gas 6.2. Peel the potatoes and place them in a pan
of cold, salted water. Bring to the boil,
simmer for 3 mins, drain and leave to cool.
3. When cool enough to handle, neatly slice a few.
4. Coat the bottom of a round ovenproof non
stick pan with butter, then place a sprig of
thyme in the middle.
5. Cover with a slice of potato in the middle, then
arrange the rest of the slices over the base of the
pan, overlapping the slices in concentric circles.
6. Slice the rest of the potatoes and tip into abowl, then pour over the rest of the butter,
the nutmeg and the thyme leaves and
season with salt and pepper.
7. Toss everything together, then tip the seasoned
potatoes over the arranged slices and press
down gently to flatten.
8. Drizzle the surface with a little olive oil andcook in the oven for 1hr-1hr 15mins until the
sides look brown and crispy. Press it down
every 20 mins with a fish slice.
9. Carefully take the cake out of dish and serve
on a plate.
bookingsthisseason-8ofwhichweremyfault,but7ofwhichweredisputable.
PaulGascoigne
SERVES: 4
Energy Rating
53
53
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53/56
INGREDIENTS
CHIVITO LOADED SANDWICH
METHOD1. Fry the bacon, onion and bell pepper. Transfer
to a plate.
2. In the same pan and using the grease from the
cooked bacon cook the steak
3. When half way cooked add salt and place theham and mozzarella on top of the steak.
4. Then fry the egg.
5. Add some mayonnaise to the bread, then
the steak with ham and cheese, followed
by a slice of tomato, lettuce, bacon, onions,
olives and bell pepper.
Uruguay
SERVES: 1
Energy Rating
54
-
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54/56
USA
INGREDIENTS
4 eggs, lightly beaten
BLUEBERRY CHEESECAKE
METHOD
1. Preheat the oven to 180C/gas 4. Butter thesides and base of a 24cm cake tin.
2. Place the biscuits into a food processor and
pulse until the mixture resembles rough
breadcrumbs. Mix the crushed biscuits with
the melted butter and press down into the
base of the tin.
3. Beat the cream cheese, sugar, vanilla extract
and eggs together in a large bowl until smooth
and creamy.
4. Pour into the tin and bake in the oven for 40
minutes, or until pale golden. The cake should
wobble slightly when tin is shaken.
5. Remove from the oven and allow to coolin the tin for about 10-15 minutes.
6. Carefully remove the cheesecake from the
tin and transfer to a serving plate.
7. Put blueberries in to a pan with the sugar
and 1 tablespoon of water and gently cook for
5 mins or until the mixture turns in to a syrup.
Leave to cool.
8. Serve cheesecake topped with the cooked
blueberries. Decorate with remaining
blueberries.
SERVES: 4
Energy Rating
-
8/9/2019 Are you ready for The Big Cook Off?
55/56
-
8/9/2019 Are you ready for The Big Cook Off?
56/56
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