The FIFA World Cup 2022 is drawing ever closer. Can Gareth Southgate and Harry Kane go one further than the recent European Championships? And how will Robert Page’s Wales fare in Qatar?
If you’re planning on throwing a watch party for any of the matches, why not go all out and create a FIFA World Cup-themed menu? We’ve got some great ideas to help get you started.
While you may be supporting multiple nations, for this article, we’ll be focusing on the three England and Wales games (that we know so far!), offering recipe ideas for dishes from the opposing nation:
- England V Iran on the 21st November
- Wales V USA on the 21st November
- England V USA on the 25th November
- Wales V Iran on the 25th November
- England V Wales on 29th November
Menus don’t have to be over-complicated, and we’d recommend choosing dishes that are easier to make in high quantities – unless you want to go the extra mile and create a more sophisticated occasion with a sit-down meal…
ENGLAND/WALES V IRAN
Iranian food packs in a lot of flavour with spices, fresh herbs, and the sweet pop of pomegranate. Most dishes are served with rice, whether it’s a bowl of simple saffron rice or a Tahdig; rice is cooked in the pan until it gets a crispy golden layer at the bottom.
ENGLAND/WALES V USA
It’s hard not to be cliche when putting together an American menu but then again, it’s popular for a reason, and when you’re watching football, it is probably one of the best accompaniments. Think hot dogs, chicken wings, cheese burgers, BBQ ribs, chicken & waffles, Philly Cheesesteak, and apple pie if you want something sweet.
ENGLAND V WALES
Wales again lends itself to hearty, warming stews that are easy to make in big batches. Think leek and potato soup, Welsh rarebit, and Scouse stew or go for something a little different and serve welsh pancakes with a variety of sweet and savoury toppings.
Check out some inspirational ideas below with complete ingredients and methods!
SCOUSE – LAMB OR BEEF STEW
INGREDIENTS
- 500g lamb neck fillet, cut into chunks
- 1 tbsp plain flour
- 3 tbsp vegetable oil, plus more if needed
- 1 large onion, chopped
- 4 carrots, cut into chunks
- 350g of turnip, cut into chunks
- 250ml bitter ale
- 250ml of chicken stock
- 2 bay leaves
- 2 thyme sprigs
- 2 beef stock cubes
- 500g potatoes, cut into chunks
- Pickled red cabbage or cooked beetroot, to serve (optional)
- Toss the lamb pieces in flour and season well. Heat 1 tbsp oil in a large flameproof casserole dish over a high heat. Working in batches, brown the lamb on all sides, adding more oil if needed, then set aside on a plate.
- Turn down the heat to medium and pour in 2 tbsp oil, tip in the onion, carrots and turnips, add a pinch of salt and cook for 8 mins until softened and coloured. Return the meat to the dish along with the ale, stock and herbs. Crumble in the stock cubes and season well.
- Bring to the boil, then reduce the heat to a simmer, sitting the potatoes on the top of the stew. Cook for 2 hrs until the meat is tender and the potatoes are soft. Serve with pickled cabbage or beetroot, if you like.
INGREDIENTS: SERVES 4 – 6 (DEPENDING ON PORTION)
- 1 large head of cauliflower
- 150g plain flour
- 300ml plant-based milk
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1⁄2 tsp salt
- 1⁄4 tsp black pepper
- 100g panko breadcrumbs
- 120g dairy-free butter
- 200g buffalo hot sauce/hot sauce
Ranch Sauce:
- 150g cashew nuts
- 150ml plant based milk
- 1/2 lemon, juiced
- 2 tsp garlic powder
- Pinch of salt and pepper
- Handful fresh parsley
- 4 chives, finely chopped
METHODS
- Preheat the oven to 180°C, line two large baking trays with non-stick baking paper.
- Place a small saucepan on the heat, willed with water and bring to the boil.
- Add the cashew nuts and boil for 15 minutes, then strain and run under cold water until cold enough to handle.
- Break the cauliflower into florets and cut the stem into bite-sized pieces.
- Into a bowl, add the flour, plant-based milk, garlic powder, onion powder, cumin, paprika, salt and pepper, and whisk to a batter.
- Pour the panko breadcrumbs into another bowl.
- Tip the cauliflower into the batter and toss to coat, then transfer to the bowl of breadcrumbs, a few pieces at a time.
- Spread the cauliflower pieces over the lined baking trays and bake for 20 minutes.
- While it cooks, melt the dairy-free butter in the microwave, then add to the hot sauce, then after 20 minutes of cooking, pour over the cauliflower, then add back to the oven for another 20 minutes until the cauliflower is soft and the outside crispy.
- Now, let’s make the ranch sauce. Put all the ingredients for the ranch sauce (except for the herbs) into the food processor or liquidiser and blitz for 1–2 minutes until smooth and creamy.
- Transfer to a serving bowl, then add the finely chopped parsley and chives.
- Serve the cauliflower wings with the ranch dip.
KOHORESH-E FESENHJAN
INGREDIENTS: SERVES 4
- 800g/1¾lb chicken thighs, bone-in, skin removed
- 250g walnut halves
- 2 ice cubes
- 125ml pomegranate molasses, plus extra to taste
- 1 tbsp tomato purée
- ¼ tsp ground cinnamon
- 2 tbsp caster sugar
- 2 tsp salt
- 1 tsp freshly ground black pepper
- Pomegranate seeds, to garnish
METHODS
- Grind the walnuts as finely as possible in a food processor, until they have the consistency of peanut butter and the walnut crumbs are starting to stick together like a dough – this will take a little patience.
- Transfer the ground walnuts into a large casserole dish and pour over 1 litre of cold water. Bring the mixture to the boil for 4–5 minutes, then reduce the heat to a simmer.
- Simmer the walnut mixture, half-covered with a casserole lid, for 2 hours, adding the remaining 200 ml of cold water and 2 ice cubes after an hour – Stir occasionally throughout
- After 2 hours, the walnut sauce should have thickened and darkened in colour.
- Stir in the pomegranate molasses, tomato purée, cinnamon, sugar, salt and pepper and stir until well combined.
- Add the chicken thighs and simmer with the lid on over a low heat for 1 hour.
- Remove the lid for the last 10 minutes of cooking to allow the sauce to thicken. Season, to taste, with more sugar if you prefer it a little sweeter or pomegranate molasses, for a little more sour.
- Garnish the dish with a handful of pomegranate seeds, and serve with steamed rice.