Βι¶ΉΤΌΕΔ

Hilary, from Harmony House Cookery School, Stillingfleet, was happy to come up with the ideal food to tuck into whilst watching the footie!

Kick off Bacon Brie and Caramelised Chutney Toasts:

Per Sandwich

2 rashers back bacon (smoked)
1 slice brie (30 to 50g)
2 teaspoons of caramelised onion chutney
A few salad leaves
2 slices of bloomer or ciabatta bread

Toast the slices of bread on both sides until golden brown. Grill bacon rashers until cooked and crisp. Place the bacon on toasted bread. Cover with the slice of brie, taking care not to hang it over the edge, and grill until the cheese melts and is bubbling. Spread the remaining toast with the chutney and place on top of the brie with a few salad leaves.

Half-time Tortilla All Day Breakfasts:

To make 12

A selection of football finger food!

Take three large flour tortillas and cut off the edges to make a square. Cut this into four. Score the corners one centimetre towards the middle and fold the corners on top of each other to form a cup. Place this in a muffin tin and continue with the rest. Brush with oil and fill with small pieces of bacon, mushroom, sausage and tomato. Cook for 15 to 20 minutes in a high oven (200/425/gas7) until crisp.

Cheese, beans or a quail's egg can be added.

Alternatively cook tortilla cups empty for about five minutes and fill with a pre-prepared filling of your choice.

Don’t waste the trimmings – cut them into smaller strips, place them on a baking tray, brush or spray with oil and cook as above until crisp. Sprinkle grated cheese over them as they come out of the oven and enjoy!

Sausage Pastry Diamonds:

1 packet ready rolled puff pastry
6 chipolata sausages
Mango chutney

Tasty snacks to keep you happy during the big game

Cut the pastry into six by six centimetre squares. Place a chipolata or a halved full sized sausage lengthways on the pastry diagonally. Place a teaspoon of mango chutney on top. Bring the opposite corners of the pastry over the sausage and press together. Brush with a little milk or egg and bake at 200/425/gas7 for 15 minutes until risen and golden.

Special Potato Salad:

250g waxy small new potatoes
A selection of – a quartered red or green pepper, half a small onion, one to two asparagus spears, two to three baby corn cobs sliced thinly or six fine green beans sliced thinly.
2 slices ham, pork loin or 50g smoked sausage
2 tbs (30ml) mayonnaise (and/or a little crème fraiche)
Salt and Black pepper
Wholegrain mustard (optional)

Slice potatoes in rings and cook for 15 minutes in boiling water until soft. Prepare vegetables of your choice in small dices or slices. Drain and rinse potatoes in cold water and leave to cool. Cut sausage or ham into small pieces and place in bowl with potatoes and vegetables. Season with salt and pepper. Coat with mayonnaise and crΓ¨me fraiche (flavoured with mustard) and mix thoroughly.Μύ

Kashmiri Meatballs:

900g minced lamb
4 centimetres of grated root ginger
1 tbs ground cumin
1 tbs ground coriander
Quarter tsp ground cloves
Quarter tsp nutmeg
Quarter tsp ground cinnamon
Black pepper
Quarter tsp cayenne pepper
Quarter tsp salt
5 tbs plain yoghurt
7-8 tbs oil
1.5 centimetres of cinnamon stick
225ml water
5-6 cardamom pods
2 bay leaves

Combine lamb, ginger, cumin, coriander, ground cloves and cinnamon, grated nutmeg, black pepper, cayenne, salt and 3 tbs yoghurt in a bowl and mix well. Wet your hands with cold water and form 24 long koftas (sausage shapes) about six to seven centimetres or two to three inches long.

Russell certainly cleared his plate!

Heat oil in a pan and add cardamoms, cinnamon stick, and bay leaves and cloves. Stir for a second.ΜύPut in koftas and fry on a medium heat until browned on all sides. Beat remaining yoghurt into water and pour over koftas. Bring to the boil, cover and simmer for about half an hour, turning the koftas gently every 7-8 minutes. At the end of the half hour the liquid except the fat should be left in the pan. If necessary turn up the heat to achieve this. Lift koftas out with a slotted spoon, leaving the spices behind .

Serve in half a pitta bread with shredded lettuce leaves and a raitha dressing made with two tbs (30ml) of thick Greek yoghurt, two teaspoons of chopped mint or mint sauce, and two to three centimetres of diced cucumber.