World Cup Inspired Recipes

Pan con Tomate

Ingredients

• 2 tbsp extra-virgin olive oil, plus more for drizzling
• 4 thick slices sourdough or country loaf
• 1-2 garlic cloves, halved
• 2 ripe heirloom tomatoes, halved
• Flaky salt
• Toppings: Serrano ham, anchovies, fresh basil leaves

Directions

1. Heat the olive oil in a cast iron pan over medium-high heat and grill the bread until golden and crispy around the edges, about 2 minutes per side.
2. While the bread is still hot, rub one side firmly with the cut side of the garlic clove. Take the tomato halves and rub them, cut side down, over the same side of the bread as the garlic, pressing so the flesh breaks down and the juices and pulp soak into the toast and discard the skins once you’re left with just the seeds and juice on the surface.
3. Finish with a generous drizzle of olive oil and a scattering of flaky salt. Serve immediately while the bread is still warm.

Mini Fish and Chip Cones with Creamy Mushy Pea Dip

Ingredients

• Creamy Mushy Pea Dip
• 2 cups frozen peas, thawed
• 2 tbsp unsalted butter
• 2 tbsp fresh mint leaves, chopped
• Juice of 1 lemon
• Kosher salt and cracked black pepper
• ½ cup Greek yogurt
• Fish
• 1 lb white fish fillets (cod or haddock), cut into small strips
• 1 cup all-purpose flour, plus extra for dredging
• 1 tsp baking powder
• Kosher salt and cracked black pepper
• ¾ cup cold sparkling water
• Neutral oil, such as grapeseed or sunflower, for frying
• Chips
• Store-bought frozen French fries

Directions

1. Malt vinegar, for serving
2. Small paper cones or parchment cones, for serving
3. We’ll make the mushy peas first so they’re ready to go. Cook the peas in boiling salted water for 3 to 4 minutes until tender, then drain, pat dry and return them to the pot with the butter, mint, and lemon juice. Mash roughly with a fork or potato masher, leaving a bit of texture, you don’t want a smooth purée. Season with salt and pepper and stir in the yogurt. Cover and refrigerate until needed.
4. For the fish, heat about 2 inches of oil in a heavy pot to 350°F. Whisk together the flour, baking powder, and a good pinch of salt and pepper, then whisk in the sparkling water just until combined. The batter should be light and a little lumpy, so don’t overmix.
5. Dredge the fish strips lightly in flour, shake off the excess, then dip into the batter. Fry in batches, without crowding the pot, until golden and crispy, about 3 to 4 minutes, turning once. Drain on a wire rack set over a paper towel-lined baking sheet and season with salt immediately. Prepare the French fries per the package instructions.
6. To serve, tuck two or three pieces of fried fish into each paper cone, along with a good handful of fries and add a small spoonful of mushy peas on top or alongside, and finish with a splash of malt vinegar. Enjoy!

Choripán Sandwiches

Ingredients

• Chimichurri
• 2 cups parsley leaves, finely chopped
• 1/4 cup fresh oregano, chopped
• 4 garlic cloves, minced
• 2 small shallot, minced
• ¼ cup red wine vinegar
• ½ cup extra-virgin olive oil
• 1 tsp chili flakes
• Kosher salt to taste
• Sandwich
• 6 chorizo sausages (fresh Argentine-style, not cured), halved lengthwise
• 12 brioche hot dog buns, split
• 2 tablespoons extra-virgin olive oil, plus more for the pan

Directions

1. We’ll start with the chimichurri, so the flavours have time to come together. Combine the parsley, oregano, garlic, shallot, red wine vinegar, olive oil, chili flakes in a bowl, season with salt, and let it sit at room temperature while you prepare the sausages, about 20 minutes or so.
2. Heat a grill pan or cast-iron pan over medium-high heat with about a tablespoon of olive oil. Sear the chorizo halves cut side down first, pressing gently and until nicely browned and crispy at the edges, about 3 to 4 minutes, then flip and cook another 2 to 3 minutes until cooked through.
3. In the same pan, toast the cut sides of the hot dog buns for the last minute of cooking, letting them soak up a little of the rendered fat. To build, add a chorizo half into each bun and spoon over a good amount of the chimichurri. Serve warm, with extra chimichurri on the side for topping up.

World Cup Profiteroles

Ingredients

Choux Pastry

• 1 cup water
• ½ cup unsalted butter, cubed
• 1 tbsp granulated sugar
• ¼ tsp kosher salt
• 1 cup all-purpose flour
• 4 large eggs, room temperature
• White Chocolate Mascarpone Filling
• 1 cup whipping cream, cold
• ½ cup mascarpone, room temperature
• 3 oz white chocolate, melted and slightly cooled
• 1 tbsp granulated sugar
• ½ tsp vanilla extract
• To finish
• Runny honey
• Black sesame seeds

Directions

1. Preheat the oven to 400°F and line two baking sheets with parchment paper.
2. Combine the water, butter, sugar, and salt in a medium saucepan and bring to a rolling boil. Take the pan off the heat, dump in all the flour at once, and stir hard with a wooden spoon right in the pot until it comes together into a single mass and no dry flour remains (you’ll usually find some at the bottom and sides of the pot), about 30 seconds. Return the pan to low heat and keep stirring for another minute to dry out the dough. Transfer the dough to a bowl and let it cool for 5 minutes.
3. Beat in the eggs one at a time with a hand mixer or wooden spoon, making sure each is fully incorporated before adding the next. The finished dough should be smooth, glossy, and just loose enough to pipe. Spoon the dough into a piping bag fitted with a round tip or use a zip-top bag with the corner snipped off. Pipe 1-inch rounds onto the prepared sheets, spacing them well apart, and smooth any peaks with a wet fingertip.
4. Bake at 400°F for 25 to 28 minutes without opening the oven door, until golden and firm to the touch. Turn off the oven and let the shells sit inside with the door propped open for 10 minutes, then remove and cool completely on a rack.
5. While the shells cool, make the filling. Whip the cold cream to soft peaks. In a separate bowl, beat the mascarpone with the sugar and vanilla until smooth, then fold in the melted white chocolate. Fold the whipped cream into the mascarpone mixture in two additions.
6. Transfer to a piping bag fitted with a small round tip. To assemble, poke a small hole in the bottom of each shell and pipe in the filling until it feels heavy, or slice the shells in half and pipe the filling onto the bottom half before replacing the top. Brush a bit of the honey onto the tops of each profiterole and finish with a scattering of black sesame seeds. Serve within a few hours of filling.