Kick-Off: 6 Dishes To Watch The World Cup With

As the 2018 Fifa World Cup kicks off today, so begins a month-long celebration of world sport. Hosted in Russia for the first time in its history, 32 teams will take part in the competition including matches in 11 different cities. The ultimate way to bring people together, we round-up our favourite recipes and homeware to enjoy it with. Whether you’re a football-fanatic or just in it to soak up the atmosphere here’s how to enjoy the beautiful game mindfully.  

 

ROASTED GARLIC AND WHITE BEAN DIP

Instead of the traditional houmous, why not make a light and healthy dip that makes the perfect accompaniment to crudites.

  • 4 tablespoons extra-virgin olive oil, divided
  • 2 whole garlic heads
  • 2 (16-ounce) cans canellini beans or other white beans
  • 1/4 cup fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 cup fresh flat-leaf parsley leaves for garnish
Step 1
Preheat the oven to 375°.
Step 2
Cut the top third of garlic heads off so tops of cloves are exposed. Place heads, unpeeled, in ovenproof dish and drizzle with 1 tablespoon oil. Cover with aluminum foil; bake 30 minutes.
Step 3
Uncover and bake until the garlic cloves are soft and golden brown, another 30–40 minutes. (Make ahead and store in an airtight container in the refrigerator for up to 5 days.)
Step 4
In a food processor, combine the beans, roasted garlic, remaining 3 tablespoons oil, and lemon juice and process until smooth. Add the salt and white pepper. This will keep in an airtight container in the refrigerator for up to 3 days.
Step 5
To serve, transfer to a bowl, garnish with the parsley leaves, and serve with vegetables.

CRUNCHY COURGETTE CANAPES

These are easy to prepare, high in protein and can be whipped up in bulk – just serve on a chic platter.

  • 2 medium zucchini squash, sliced into thin rounds
  • 2 eggs, lightly beaten
  • 1 1/2 cups panko or whole wheat bread crumbs
  • 1 tablespoon italian seasoning
  • 1/2 cup parmesan, plus more for sprinkling
  • 1/4 to 1/3 cup olive oil
  • marinara sauce for serving
Step 1
Slice courgette into 1/4-inch-thick rounds. (You should have about 24 slices.) Lay out on large platter; season with salt and pepper.
Step 2
In a large bowl, mix bread crumbs, parmesan and italian seasoning. Heat skillet on medium-high heat, adding just enough olive oil to cover the bottom of the pan. Dip zucchini in the egg, then in bread crumb mixture, and add to the pan, browning no each side for about 3 to 4 minutes, just until golden.

Remove and lay on a paper towel. Sprinkle with additional parmesan while still warm. Serve with marinara.

CINNAMON-SPRINKLED POPCORN

Popped in coconut oil, this is an effortless way to offer up a sweet snack for guests. Change up the toppings to your desired tastes – we love cinnamon, for a metabolism-boosting hint of sweetness.

  • 1/2 cup organic popping corn
  • 3 Tbsp virgin coconut oil (unrefined for a stronger coconut flavor, refined will have less flavor)
  • Cinnamon (around 1/2 tsp)
  • Salt (around 1/4 tsp)
Step 1
Using an extra large stock pot or popcorn popping pot, add 3 Tbsp coconut oil over med-high heat..
Step 2
Drop in 2-3 kernals and cover pot with lid. Wait until first kernal pops, then add in the 1/2 cup popping corn. Quickly cover with lid and beware any stray popping kernals.
Step 3
Let sit until popping stops, then transfer to a large mixing bowl. Toss with spices and salt.

WATERMELON AND FETA SALAD

Bursting with juice and contrasting flavours, this makes a delicious side dish to any grilled meats.

  • 700 g watermelon
  • 1 small red onion
  • 180 g feta cheese
  • 1 bunch of fresh mint
  • extra virgin olive oil
Step 1
Scoop out and chop the watermelon flesh into chunks, discarding the peel.
Step 2
Peel and finely slice the onion, crumble the feta, then pick the mint leaves, tearing any larger ones.
Step 3
Place it all into a bowl and combine. Drizzle over a little oil and season with black pepper.

Recipe via Jamie Oliver

COCONUT BLISS BALLS

A healthier way to indulge your sweet tooth, serve these to keep up energy levels.

  • 1/2 tsp Salt, flaky
  • 1 tsp Vanilla extract
  • 1/3 cup Cacao powder, raw
  • 1 cup Medjool dates, pitted
  • 3 tbsp Coconut oil
  • 1 cup Almonds, unsalted
  • 1 1/2 cups Coconut pulp
Step 1
Throw the almonds into a Vitamix, blender, or food processor. Pulse on medium speed about five times to chop them roughly, and then add the rest of the ingredients.
Step 2
Pulse on medium another five times to bring it all together.
Step 3
Scrape into a bowl and chill for about 30 minutes before forming into balls. Using your hands, form into balls.
Step 4
To finish, dust with fun stuff like toasted coconut, bee pollen, cacao nibs, flower petals, crushed freeze dried raspberries, and flaky salt. You can even dip them in melted dark chocolate for an extra indulgent treat.
Recipe via Local Milk Blog

CHICKPEA-SPICED SCOTCH EGGS

A healthier update on a traditional pub snack, try these vegetarian scotch eggs for a home-made version.

  • 5 eggs. You’ll need 4 to make scotch eggs plus 1 extra white for binding
  • 1 400g can of chickpeas, drained and rinsed
  • 2 spring onions
  • 2 tbsp tahini
  • ½ tsp cumin
  • ½ tsp salt
  • 2 tbsp flour
  • 50g breadcrumbs
  • 2 tbsp sesame seeds
  • 1 tbsp olive oil
Step 1
Heat the oven to 180ºC/350ºF/Gas 5. Soft boil 4 eggs in simmering water – 5 minutes should do it for a nice runny yolk – then plunge into ice cold water. Once cool, peel the shells off and leave the eggs to the side.
Step 2
In a food processor blend the chickpeas, spring onion, tahini, cumin, and salt together.
Step 3
Dust the egg with a little flour then grab ¼ of the chickpea mixture and wrap it around the egg. Dust again with a little more flour. Brush the egg white over your scotch egg then roll it in breadcrumbs and sesame seeds. Repeat for the remaining 3 eggs.
Step 4
Finally brush with the olive oil, sprinkle with sea salt and bake in the oven for 10 minutes.

Recipe via Madeline Shaw

 

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