Match-perfect snacks to tackle during the big games

World Cup winners! | Mail Online

English Roast beef sandwich

Serves 4

INGREDIENTS

* 700g (1lb 8oz) topside beef
* 2 baby gem lettuce, shredded
* 1 white tin loaf
* 3 spring onions, finely chopped

For the horseradish mayonnaise:

* 6 tbsp fresh horseradish
* 1 large egg, at room temperature
* 1 tsp Dijon mustard
* 250ml (9fl oz) vegetable oil
* 1 tbsp white wine vinegar
* 3/4tsp sea salt

For the homemade crisp:

* 500g (1lb 2oz) Jersey potatoes
* 1ltr (1&3/4) vegetable oil

METHOD

FOR THE ROAST BEEF

Preheat oven to 190C/gas 5. Place the entire beef on a roasting tray and roast for 15 minutes. Turn the oven down to 140&C (gas 1) and leave for an extra 5 minutes for rare roast beef, add 5 minutes for medium. Leave to cool for 10 minutes.

FOR THE HORSERADISH MAYONNAISE

Combine the horseradish, egg and mustard in a food processor and mix until combined. With the processor on low, add oil in a thin stream until completely combined. Add the vinegar and salt, and pulse until evenly combined. Season to taste.

FOR THE HOMEMADE CRISPS

Fill a large bowl with iced water, peel the potatoes and slice very thinly, then drop them in. Leave in the fridge for one hour. Dry on kitchen paper. Heat the oil in a medium-sized pan on a high heat until bubbling. Using a metal spoon, add a handful of potato slices and stir until crispy. Remove quickly, and dry on kitchen paper. Continue with the remaining potatoes, season with sea salt and serve.

Assemble the sandwich by toasting 2 hand-cut slices of bread, spreading homemade
mayonnaise on both sides, then placing 3 slices of beef on the bread, topped with lettuce and spring onion. Season to taste.

American classic burger

Meat feast: American classic burger

Serves 4

INGREDIENTS

• 500g (1lb 2oz) beef mince
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 3 gherkins, finely chopped
• 2tsp mustard
• 2tbsp chopped fresh parsley
• 1 egg
•  25g (1oz) white breadcrumbs
• Salt and freshly ground black pepper
  

METHOD

Put the mince in a large bowl and, using your hands, work in the onion, garlic, gherkins, mustard, parsley, egg, breadcrumbs and some salt and pepper, until well combined.

TOP TIP
We've gone for a great American Monterey Jack cheese (available from most supermarkets), but any cheese will work well
 

Divide the mixture into 4 and shape into large burgers. Cover with cling film and chill for 30 minutes. Preheat the grill to medium. Place the burgers on a baking sheet and

grill for 5-6 minutes each side until cooked.

Top with a thick slice of cheese. Serve the burgers in buns with lettuce and tomatoes and a tangy relish.

Argentinian chicken empanadas

Buenos: Argentinian chicken empanadas

Makes 12

INGREDIENTS

FOR THE PASTRY:

• 350g (11oz) plain flour
  
• Pinch baking powder
  
• 175g (6oz) butter, melted
• 2 eggs, beaten
  

FOR THE FILLING:

• 1tbsp olive oil
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 1 red pepper, finely chopped
• 1tbsp tomato puree
• 1tsp smoked paprika
• 1tsp ground cumin
• 200g (7oz) cooked chicken breast, diced
• 8 pimento stuffed green olives, chopped
• Salt and freshly ground black pepper
  

METHOD

TOP TIP
Empanadas are popular all over South America  -  try other fillings such as beef and olives, ham, spinach and cheese
 

First, make the pastry. Sift the flour, salt and baking powder into a large bowl. Stir in the butter and 1 of the eggs, then gradually stir in about 100ml (3½fl oz) warm water to make a soft dough. Wrap in cling film and chill for 30 minutes.

To make the filling, heat the oil in a frying pan and add the onion. Cook for 3-5 minutes, until softened, then add the garlic and cook for a further minute. Add the red pepper and cook for 2-3 minutes until softened.

Stir in the tomato pure, paprika and cumin and mix well. Add the chicken and olives and season with salt and pepper. Simmer for 2-3 minutes, adding a splash of water if the mix gets too dry. Set aside to cool.

Preheat the oven to 200C/gas 6. Roll out the pastry to a thickness of 3mm (1/8in) and cut out circles approximately 14cm (5½in) diameter. Divide the filling between the pastry circles and moisten the edges with water.

Fold the pastry over to enclose the filling and crimp the edges to seal. Transfer to a baking sheet and brush with milk to glaze. Bake for 10-15 minutes, until risen and golden. 

Mexican chilli 'n' tortilla chips

Arriba: Mexican chilli 'n' tortilla chips

Serves 4

INGREDIENTS

• 1tbsp olive oil
• 1 onion, chopped
• 1 garlic clove, crushed
• 500g (1lb 2oz) beef mince
• 1 red chilli, deseeded and chopped
• 1tsp ground cumin
• 1tsp (heaped) plain flour
• 2tsp cocoa powder
• 400g (14oz) can chopped tomatoes
• 200ml (7fl oz) beef stock
• 1tbsp worcestershire sauce
• 400g (14oz) can red kidney beans, drained and rinsed
• handful coriander leaves, chopped
• tortilla chips, guacamole, tomato salsa, grated cheddar cheese and sour cream, to serve
• salt and freshly ground black pepper

METHOD

Heat the oil in a large pan and add the onion. Cook for 3-4 minutes, until softened, then add the garlic and cook for a further minute.

TOP TIP
We've used cocoa powder, but the Mexicans like to use dark chocolate in savoury dishes

Tip in the mince and cook over a high heat for 4-5 minutes, until browned. keep stirring to break up the mince. Stir in the chilli and cumin and cook for 1 minute.

Stir in the flour and cocoa and cook for another minute. Pour in the stock, tomatoes, Worcestershire sauce and kidney beans and mix well.

Bring to a gentle simmer, season with salt and pepper, cover and cook for 30 minutes, until thickened. Spoon into bowls and serve with the tortilla chips, cheese, guacamole, salsa and sour cream.

German hot dogs with mustard onions

Best of the wurst: German hot dog with mustard onions

Serves 4

INGREDIENTS

• 25g (1oz) butter
• 1tbsp olive oil
• 2 large onions, sliced
• 1tbsp soft brown sugar
• 150ml (5fl oz) beer
• 1tbsp wholegrain mustard
• 4 good-sized pork sausages
• 4 hot dog rolls
• Mustard and ketchup to serve
  

METHOD

Heat the butter and oil in a medium saucepan and add the onions.

TOP TIP
For an authentic German hot dog, use traditional pork frankfurters such as Bockwurst, and top with sauerkraut

Cook over a very gentle heat for 10-15 minutes, until softened and starting to caramelise.

Add the sugar and beer and increase the heat slightly.

Simmer the mixture for 5-6 minutes, until reduced and sticky. Stir in the mustard and salt and pepper and set aside.

Preheat the grill to high. Place the sausages on a rack and cook for 10-12 minutes, turning occasionally, until cooked through.

Serve in hot dog rolls, topped with the onions, some ketchup and hot mustard.

South African spare ribs with Braai sauce

Tangy: South African ribs with Braii sauce

Serves 4

INGREDIENTS

• 2tbsp sunflower oil
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 1 green pepper, deseeded and diced
• 2tbsp brown sugar
• 400g (14oz) can chopped tomatoes
• 1tbsp tomato purée
• 2tbsp worcestershire sauce
• 2tbsp fruity chutney
• 2kg (4lb 8oz) pork spare ribs

METHOD

Heat the oil in a large pan and add the onion.

Cook for 3-4 minutes, until softened, then add the garlic and cook for another minute. Add the green pepper and cook for 3-4 minutes, until softened. Stir in the remaining ingredients, except the spare ribs, and bring to the boil.

Season with salt and pepper, then reduce the heat and simmer for 30 minutes, until thickened. if you are cooking your ribs on the barbecue, brush them with some of the sauce and cook for 10-15 minutes. Turn the ribs occasionally and brush with more sauce.

To cook in the oven, pour the sauce into a roasting tin and add the spare ribs. Turn to coat in the sauce and bake for 40 minutes at 180C/gas 4.

Read more: http://www.dailymail.co.uk/femail/food/article-1285951/World-Cup-winners-Match-perfect-snacks-tackle-big-games.html#ixzz0qeeZjGJB

McDonalds recognize methane emissions as a problem

McDonald's To Fund Cow Methane Study--Can We Trust the Results or Ourselves?

The UK Guardian reports that McDonald's is funding a three-year study of cows on 350 British farms to look for ways to reduce greenhouse gas emissions that contribute to global warming. The methane emitted from cows and other livestock is a significant factor in global warming, according to multiple studies, and the British government has asked industry to see what can be done to mitigate the problem. The study will be conducted by an independent consulting entity, the E-CO2 project. Over three years researchers will regularly measure greenhouse gas emissions on the farms and specialists will advise on ways to reduce the methane levels.

How far would McDonald's to toward envisioning the kind of radical change in its offerings that might make a real difference? It is tempting to roll one's eyes and view McDonald's as the corporate devil, and I have certainly done my share of dismissive shrugs. However, any progress in understanding cause and effect of greenhouse gas emissions is useful. McDonald's is doing (part of) its job in funding the project, but it is really up to all of us "non experts" to ask the tougher questions:

Can You Bite the Hand That Funds You?
Can those performing a study funded by a multinational corporation be trusted to come up with results that might displease the people with the purse strings? Is it asking too much of business not to expect a "return" for their investment in green or environmental research and good citizenship? While I do not impugn the morals of the researchers, it is only human not to bite the hand that feeds you.

Who Is Blowing Smoke?
By examining the symptoms (methane emissions) are we avoiding the tougher questions around what is causing the emissions? Cows (and indeed, humans) emit methane in the process of digestion; but variations of diet and the sheer number of animals, driven by demand for dairy and beef, has made livestock, by some estimates, the cause of 18% of global warming. Rather than accepting the methane and trying to mitigate it, are there ways to cut down on the number of cows?

What's Normal?
When did eating meat two or three times a day become normal? In many cultures today, meat is an occasional luxury. In the U.S., per capita meat consumption has risen from 125 pounds in 1950 to 201 pounds per person per year in 2007, in a period where we have seen increases in obesity, heart disease and other illnesses of poor nutrition. And the western diet is being adopted by more people globally, increasing the demand for meat. What chance do we have to instill a cultural change, a shift away from a norm of eating four pounds of meat a week per person?

The food journalist Michael Pollan is an inspiration when it comes to fortifying oneself against the advertising industry and the corporate titans of processed food. His book In Defense of Food contains the simplest rules of all, and sometimes the hardest to follow, as he promotes mindful eating of food prepared from fresh products, mostly vegetables and fruits. His mantra--Eat food. Not too much. Mostly plants.--is a challenge to all that McDonald's currently stands for. It is simple, to the point, and a challenge to all of us to eat consciously to improve our health and to mitigate global warming and global inequity. And if enough of us change how we eat, McDonald's will follow our lead.

iSnack 2.0 picked a.k.a vegemite

Why do I post this story? Because I used to lived with vegemite :). It is real Aussie food ..was created in 1920's ..

IT'S unlikely there'll be too many happy little Vegemites, given the obscure name attached to the new cheesy version of the Aussie spread.

iSnack 2.0 is the name Kraft Foods chose for the new, creamier recipe of the suburban staple, following a national naming competition which attracted more than 40,000 entries.

The move is a bid by the food conglomerate to align the new product with a younger market -- and the "cool" credentials of Apple's iPod and iPhone.

The product's tag line reads: "iSnack 2.0, because it's the next generation Vegemite."

The new formula, said to combine Vegemite with Kraft cream cheese, is allegedly easier to spread and is milder in taste than the original.

The winner of the contest, West Australian web designer Dean Robbins, 27, told The Sun Herald: ''It's been difficult to contain my excitement; I actually leapt out of my chair when I heard the news. To think that I could go down in Australia's history is overwhelming."
The company has sold 2.8 million jars of the new blend since July, The Sun Herald reports.

A public contest was held to name the original Vegemite in the 1920s.