Fish in TinFoil

Similar to the Red Snapper that I did on the BBQ, another great way to cook fish is to steam it in tin foil. I do it very differently when I use an oven in that I let the fish sit in some stock/white wine so that it will poach as well as steam when cooking.

Beef Bourguignon

This French classic still very much has a place in the modern kitchen. That place namely being like it was today, freezing cold outside and you wanting something really heavy to warm you from the inside out.

I cooked this dish in a saucepan but it can also be done in a casserole dish and in the oven – if you are cooking it in an oven you would want to cook it at 140C

Poulet à l'estragon (Chicken with Tarragon)

Group D:  France

I do love French cuisine and have cooked many French Recipes already. This time around I wanted something quick & simple that can become part of my weekly menu as I have found up until now that most of my French recipes are all weekend activities.

The below recipe was passionately explained to me by a French friend of mine and after cooking & eating it I can 100% advise this recipe to anyone. It is delicious, easy to make and done in super quick time. Basically by the time your rice is cooked you are ready to eat.

Wallenbergare

GROUP D: Sweden

I have been told that Wallenbergare is typical Swedish. I had talked about making some meatballs but when I got this recommendation from a Swedish colleague I decided to go for this.

Yet again I learned something new while undertaking this European Championships Kitchen. I had to really stop myself when making this recipe as when you combine all the ingredients I had the feeling that the mixture was way too moist (I really wanted to added either flour or breadcrumbs to it). Due to this moistness in the mixture the meat is encrusted in a sort of omelette texture during the cooking process. The end result really is delicious.

I served Wallenbergare with a creamy mashed potato and frozen peas (very traditional appartently).  It is all served with a deliciously simple cream sauce. The recipe can be found here:

Cream Sauce

Group D: Sweden

This is a super simple creamy sauce that compliments my Wallenbergare recipe perfectly. But in all honesty the sauce is so quick to get together it can be used to compliment any dish you choose.

Russian Tomato Salad

Group A: Russia

The recipe below is super simple and is eaten in Russia mainly with stews. As you can see from the core ingredients it is a very fresh and crisp salad option.

Rezanci s pršutom (Noodles With Prosciutto)

Group C: Croatia

This recipe is from the Dalmatian region of Croatia and bears a strong influence from its Italian neighbours. The recipe below is extremely simple in its ingredients but all the flavours together offer a very delicious meal. For best results use fresh tagliatelle where possible

Kure na Paprice (Chicken Paprikash)

GROUP A: Czech Republic

The best thing I have found with undertaking this journey into all of the Cuisines from the European Championships is the new techniques and recipes that I have learned along the way. This recipe is one of those. Normally when I find a recipe I always tweak it and give it that Food Devil twist but when it comes to this little project I purposely have tried to find very traditional recipes and then not change the techniques as then you can really learn something.

With this recipe I really just love its simplicity. Its just onions, bacon and chicken with some paprika & water. When chicken is cooked remove it and then mix in the sour cream/flour combination and you have a delicious gravy/sauce. I served it with potatoes. The Polish potato pancakes would also work really well here.

You really have to try this one, I know for me it will now become a regular in my Kitchen.

For the World Cup Kitchen I cooked a Slovakian Goulash Soup which was very very tasty

Toad in the Hole

GROUP D: England

England are playing France today so it can only be “Toad in the Hole” as the recipe. Essentially we have a Yorkshire Pudding batter that is cooked in smoked ham wrapped sausages. It really is delicious. I serve it with a red onion gravy, mashed potatoes & veggies.

If you are interested in more English recipes here at Food Devil why not check out my English section which you can find here:

Beef and Guinness Stew

Group C: The Republic of Ireland

Ireland are back in a Major Championships for the first time in 10 years and I wanted to do something special for the occasion. This stew is placed in an oven for 2-3 hours so once you get it together you can just sit back and relax. A tip I would give on it would be to get a good quality beef as then your meat will be very tender.

If you are interested in more Irish recipes here at Food Devil why not check out my Irish section which you can find here:

Uitsmijter

GROUP B: The Netherlands

If you have lived in The Netherlands for any length of time you will most probably of had an Uitsmijter. The Dutch are definitely more famous for their football than their cuisine but I have to admit that for a lunch sandwich the uitsmijter does tick all the boxes. For that authentic feel make sure to use grated Dutch cheese.

The Dutch like to use fresh sliced bread but personally I like to toast only one side under the grill and then place the cooked eggs on top of the fresh side. I just like the contrast in taste it gives over completely fresh bread.

If you are interested in more Dutch recipes here at Food Devil why not check out my Dutch section which you can find here:

Placki Ziemniaczane (Polish Potato Pancakes)

GROUP A: Poland

First Country and first post for my European Championships Kitchen is this very tasty Polish recipe for potato pancakes. Can be eaten at any time of the day but for myself they are always on the weekend brunch menu with a poached egg on top.

Learn how to poach an egg here:

Makes 4 medium sized pancakes (or 2 huge ones like mine)

Pork Fillet with a Rosemary & Sage stuffing

I have memories of eating this quite a bit when I was younger so when I wanted to make something for Easter dinner this came to mind. The stuffing that I used is different than my regular basil one. This time I used Rosemary & Sage as they compliment the pork perfectly.

I was unable to find any bakers string so I took out a needle and thread to test those home economics skills when I wanted to bind it together. You wrap the pork up completely in Ton Foil & place in the oven for 50 minutes…you open it up for the last 10 minutes. Then let it stand wrapped in the tin foil before you serve it.

Also my apologies for the serious lack of photos at the end but in my haste to serve the Easter Dinner I completely forgot to snap the final product but you can trust me it was delicious. I serve it with Potato Gratin, Cauliflower with White Sauce, carrots, gravy and of course homemade Apple sauce.

Stuffed Bell Peppers with Minced Beef

The title to this recipe does not really do this beef mixture justice. I have taken the combination of garlic, onion & courgette and married that with a touch of white wine, tomato puree & some delicious Hungarian paprika powder I have. 

I then take the already roasting peppers and line with fresh basil & pinenuts. Add back the beef mixture, some more pine nuts and top with grated cheese. Pop back in the oven and away you go….it really is delicous

Prawn & Avocado Cocktail

This starter is an old favorite of mine. The Simplicity of it is such that it takes no time at all to get together. You can of course buy your sauce already made to make it even easier but in all fairness making the sauce yourself is also super easy and you really do taste the difference in my opinion.

Sauce recipe can be found here:

Prawn Cocktail Sauce

The only real rule of thumb here is to keep the Mayo: Tomato Ketchup ratio at 2:1. Personally I like to use more whiskey than others as I feel it gives the sauce a nice kick but again taste the sauce and add more or less half way thru adding your whiskey & judge for yourself. Others will often add Tabasco as well here but personally I prefer not too. Again just my personal taste.

This is added to my Prawn & Avocado Salad

Roast Pepper, Tomato & Chilli Soup

This soup really is an old favourite of mine, so much so I was  really surprised that I had not posted it already. The Soup has 3 simple ingredients (peppers, tomatoes & chilli) that all work together in the cooking process to give an amazing flavour.

I have tweaked the original recipe over the years to have twice as many peppers as when I first made it as I really love the sweetness that you get when you roast a pepper.

The only thing you really need for this soup is time, as you will find the process of just getting the ingredients ready can take almost an hour. The soup itself is ready quite quickly after that. As always when you use chilli’s the amount you use is really all about personal taste. Personally I hardly ever cook the soup with the seeds from the chilli included or if I do I only add a few as if you use too much chilli the heat/spiciness can overpower the other subtle flavours that are going on.