Could it actually happen?
Dare we dream?
Is the unlikely about to become likely?
After all, we have waited so long haven’t we?
No, we are not talking about ‘Freedom Day’ on 19th July but the little matter of a European Championship final in a few days time.
And what a final it’s going to be.
Imagine if rather than meeting each other on the football field, the game was decided on the strength of each country’s foods?
Now that would be a nail-biter, hopefully not like Sunday when we are all hoping Gareth’s men do it the easy way (although without wanting to jinx anything, there have been no penalty shootouts involving England. Yet.”
Spaghetti Bolognese vs Fish and Chips
Pizza vs Shepherd’s Pie
Tiramisu vs Jam Roly Poly
Espresso vs Tea
Birra Moretti vs Carling
The list could go on and on and each time you would probably declare it a draw, but without the agony of penalties.
So, it seems fitting to end this blog with another food mash up which thankfully was a bit easier to put together than last week’s. After all, you don’t get many Ukrainian restaurants in the UK to take inspiration from.
We’re obviously hoping that it is coming home on Sunday night, but regardless of the result, football and food will be the winner.
In Bocca Al Lupo/Good Luck to both teams.
England V Italy Pizza Hybrid
• 1/2 Cup of Sour Cream
• 1/2 Cup of Mayonnaise
• 1 Garlic Clove Minced
• 1tsp finely chopped herbs (parsley, coriander etc.)
Pour the Mayonnaise in to a bowl with the sour cream. Mince your garlic clove and the add to the cream. Also finely chop the herbs and add to the cream. Stir and serve best with vegetables.
Sour Dough Pizza Base Traditional Italian:
No matter what kind of dough you’re making – whether it’s for pizza or otherwise – a key part of prepping sourdough-based recipes is maintaining your sourdough starter Keep your starter in a jar on your kitchen countertop, covered with a lid or a cloth with an elastic band wrapped around the opening. If you’re using your starter regularly to make dough, it’s best to feed it with water and flour every 1-2 days to keep it alive and active, so it’s ready to use anytime. To feed it, add equal parts flour (the same flour your starter is based on) and water to the starter and mix until fully incorporated. The starter will grow every time you do this, so each time you’ll need to remove a little bit of the starter before adding the fresh flour and water.
If you need to leave your starter at home for a while or are unable to feed it for a period of time, seal it and place it in the fridge for up to 2 weeks. The cold temperature will make the starter go dormant, so it doesn’t need to be fed during that time. When you’re ready to use it again, continue feeding it every 1-2 days as normal.
Making sourdough pizza (makes 4 x 12″ pizzas):
For the levain mix:
For the final mix:
Prepare your toppings (Italian flag)
Take your sour dough base use the pizza sauce spread evenly around the edges make sure you cover the base. Next sprinkle your grated mozzarella thinly covering the base, look at splitting the base into 3 sections, green, white & red
green – spoon few teaspoons of pesto on to the left side.
Cut the buffalo mozzarella into thin slices & split it into small pieces and fill the centre strip. Cut the cherry tomato into half and place on the right hand side, add the sundried tomato and place in the oven on 200 for 15min place on a wire rack to insure the base cooks. Wash off some extra rocket and basil to place on the pesto when it comes out the oven.
Take your prepared base cover with pizza sauce and sprinkle the grated mozzarella place the pepperoni in half and make a line down the middle and then half way again slice the buffalo mozzarella and place in the four corners, take the sundried tom and place over the peperoni place in the oven 200 for 15min on a wire rack Check the base is cooked when you take it out and enjoy.
Kids hotdog crust pizza
Unroll the pizza base following packet instructions. Place paper sheet with pizza base on, on top of a baking tray. Then cut all around the edges approx. 1.5” slits from outside in. Place a piece of hotdog in the middle of 2 slits in the pastry and fold it over the hotdog. Rolling inwards on the pizza. Tuck the pastry under the hotdog and continue this all around the edges until each slit of pastry encases a piece of hotdog and the whole pizza has a round hotdog crust.
Then spread pizza sauce in the middle of the pizza base, up to the edges of the hotdog and pastry crust. Sprinkle pizza sauce with extra mature cheese and then the mozzarella, covering the whole centre of the pizza base. Season with salt and pepper.
Using a pastry brush, brush the pastry and hotdog edge with whisked egg for a golden finish once baked. Bake in oven for 15-20 minutes at 185c.
Unroll the pizza base and coat evenly with pizza sauce. Then sprinkle with the grated mozzarella, tear up ½ of the ball of mozzarella and spread evenly over the pizza base. Then sprinkle with grated Parmigiano-Reggiano and the salt and pepper. Bake in the oven for 20 minutes at 185c. Once fully cooked and cheese bubbling cover the base with a layer of triple fried chips.
Triple Fried Chips:
Peel and square off each potato and slice into even chips. Place chips into cold salted water and slowly bring to the boil. Set a timer for a few minutes at a time as you only want just softening potato. This doesn’t take long, depending on how many potatoes you chip. Drain and leave to one side to dry off. Heat the oil in the fryer to 140C and fry the chips for 3 minutes. Drain and set to one side. Approx. 20 minutes later set the fryer to 180C and fry the chips again for 3 minutes. Then set to one side again to cool.
Place all ingredients together in a pan and bring to boil, stirring continuously. Turn heat down to simmer for 2 minutes. Still stirring continuously. Chill the sauce ready to be pizza base.