Friday, July 2, 2010

Wirie’s musings about the World Cup Final Menu

I am seriously starting to wonder... what will my menu be for the World Cup Final Party on 11 July?

Will it be... Bratwurst, Sauerkraut and Beer, or perhaps Lulas and Feijoada? Maybe it will be Paella, or it might be Trinchado? Goodness it could even be Schnitzel and Rosti! If Africa is lucky enough to have a team in the final it can only be Ghana – and our Jolof Rice recipe will go down perfectly! I'm not sure what they eat in Uruguay? It is definitely something that gives you stamina and big hearts – like caramel tarts… Any foodie ideas are most welcome!

Latin American Snack Platter: Beef and Chicken Kebabs. Riblets. Baby corn (pan seared with dried chilli, butter and lemon juice). Pastels' (pastry pockets filled with cheese and tomato) and Caramel Tarts.

One thing I know for sure - it is not going to be Boerewors, Chakalaka or Koeksisters… But that does not stop us from giving our guests our very best South African Hospitality - this is the best advertisement we have ever had, so use every moment to celebrate our Local Lekker, and sommer give your guests a little gift of homemade goodness. Try this hearty soup from Paraguay - Delich!

Bean, Chippolata and Butternut Soup from Paraguay
Serves 6

250 g Chippolata's (Mini Pork Sausages)
125 g Lean Bacon
1 Onion, chopped
1 Chilli, chopped (without pips if you like it mild, with pips if you like it hot)
2 Garlic Cloves, chopped
½ Tbls Paprika
1 Tbls Cumin powder
1 tsp Coriander powder
500g Butternut, diced into small pieces
1 can (410g) Kidney Beans
1 can (410g) Chopped Tomatoes
6 Cups Chicken Stock
Croutons or Fresh Bread
Fresh Coriander
Salt and Freshly Ground Black Pepper
Dash of Sugar

How to make it
Fry Bacon until crispy in heavy bottomed pot.
Remove, drain on kitchen towel and chop. Keep aside.
Fry Sausages in the same pan - don't make it to hot or your sausages will pop.
Remove, and dice into small pieces. Keep aside.
Fry onion, garlic, chilli, paprika, coriander and cumin in fat of bacon and sausages.
(Add a dash of olive oil or knob of butter if there is not enough fat in the pot.)
Add tinned tomatoes and chicken stock.
Add Salt, Pepper and about a tablespoon of sugar.
Add diced butternut and simmer until butternut is cooked, about 20 - 30 minutes.
Add drained kidney beans and diced chippolata's - heat through and check flavour.
Add more salt or pepper if needed.
Serve in hot bowls, topped with croutons, diced bacon and coriander.

  • If you like your soup thicker - add about 1 tablespoon of flour to your pot just after you have fried the onion and spices, stir through and then add the stock and tomatoes - just keep an eye you might need to top up with boiling water if it gets too thick.
  • Or you can thicken it the French way - mix equal parts soft butter and flour into paste and stir it into your soup, let it simmer until dissolved, then add sausages and beans. Equal could be 1 tablespoon of each. 
  • You can leave the chilli if you don't like it hot and spicy, or add more if you do.
  • You can use Chorizo sausage instead of pork sausages.

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