Euro 2016 Food to Impress Your Friends!

Euro 2016 food

Think about football and food, and what comes to mind? The obligatory meat pie in the freezing stands obvs. After that you’ll almost certainly think of curry and lager. Presumably this comes from blokey football fans of yore trying to outdo each other – who could eat the hottest vindaloo and down the most pints of watery lager. Things have moved on but a good curry still satisfies a crowd watching a match.

SimplyCook offers a whole range of curries that fit the bill. To rev things up even more we’ve come up with some stunningly simple sides to make your curries extra special.

 

Goan Fish Curry with cumin and coriander roasted cauliflower

Our Goan Fish Curry is gorgeous on its own but we love it with a side of roasted cauliflower. Unusual? Yes. But we promise it will please even the manliest of crowds!

Goan Fish Curry

You’ll need:

  • 1 cauliflower
  • 2 tsp ground cumin seeds
  • 2 tsp ground coriander seeds
  • ½ tsp cayenne pepper
  • 1 tbsp sunflower oil
  • Sea salt and freshly ground black pepper

Preheat the oven to 200C/Gas 6. Cut the cauliflower into florets then place them in a large freezer bag or a bowl with all the other ingredients and mix well. Tip onto a roasting tray in a single layer and bake until tender, usually around 30 minutes.

 

Lamb Keema Matar with bhindi bhaji

As the keema is on the dry side, it works perfectly with this slightly saucy okra dish.

Lamb Keema Matar

You’ll need:

  • 2 onions, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 thumb sized piece of ginger, finely chopped
  • 1 chilli, finely chopped but not deseeded
  • 500g okra, tops trimmed
  • 200g tin chopped tomatoes
  • 2 tbsp your preferred curry paste (or grind your own spices if you prefer)
  • 4 tbsp sunflower oil
  • 3 tbsp chopped coriander leaves

Slowly fry the onions in the sunflower oil for a good 30 minutes if you have the time, until they’re very soft and golden. Add the garlic, ginger and chilli and fry for another 5-10 minutes, adding a little more oil if necessary. If you’re short of time, it will still taste great if you fry the whole lot for just 10 minutes or so but the golden onions are worth it if you have the time. Add the okra and curry paste and fry for another couple of minutes. Stir in the chopped tomatoes and cook for 20 minutes. If it looks too dry, add a little hot water but aim for it to be pulpy and thick rather than runny. Finally stir through the coriander leaves and serve.

 

Spinach and Paneer Curry with quick chana masala

Meat free curries are lifted hugely by the addition of a pickle or two. Here we’ve mixed lime pickle into the chickpea curry.

Spinach-&-Paneer

You’ll need:

  • 1 onion, finely chopped
  • 2 tbsp sunflower oil
  • 2 cloves garlic, finely chopped
  • 400g tin chickpeas, drained
  • 200g tin chopped tomatoes
  • 2 tbsp lime pickle, finely chopped
  • 1 tsp ground cumin seeds
  • 1 tsp ground coriander seeds
  • ½ tsp ground fennel seeds (or leave them whole if you prefer)
  • ½ tsp ground turmeric
  • Generous pinch each of ground fenugreek, asafoetida and dried chilli flakes, all optional
  • ½ lime
  • Sea salt and freshly ground black pepper

Fry the onion in the oil until soft and golden. Stir in the garlic and fry for another minute or two. Stir in the spices and seasoning and stir to distribute evenly. Stir in the lime pickle, chickpeas and tomatoes and leave to cook for 20 minutes or so. Finally stir in the juice of half a lime.

 

Thai Red Prawn Curry with coriander coconut chutney

If you can get hold of a fresh dried coconut (that is, a coconut with a brown husk) this is a brilliant way of using it. Otherwise try to track down frozen coconut. Failing that, soak dessicated coconut in water/coconut water/coconut milk for a couple of hours.

Thai Red Curry

You’ll need:

  • 100g grated coconut (fresh, frozen and defrosted or dessicated and soaked then drained)
  • A little coconut milk or coconut cream
  • Small handful coriander leaves
  • Small handful mint leaves
  • 1 tsp garam masala
  • 1 chilli, finely chopped
  • 1 garlic clove, grated
  • Lemon juice, to taste
  • Sea salt and freshly ground black pepper

Blitz everything together in a blender, adding a little coconut milk/cream if necessary to make a creamy consistency. Add seasoning and lemon juice to taste. If you’re using fresh coconut, you might want to stir in some extra grated coconut for extra texture.

 

BBQ Tandoori Chicken with Sweet Potato Wedges and mint and cucumber raita

A raita helps cool a hot curry and works really well as a dip for the sweet potato wedges.

BBQ Tandoori Chicken

You’ll need:

  • 250g Greek yoghurt
  • Small handful mint leaves, chopped
  • ¼ cucumber
  • 1 tsp garam masala
  • A little lemon juice
  • Sea salt and freshly ground black pepper

Wash the cucumber then split it in half lengthways and scrape out the pulpy centre with a teaspoon and discard. Finely chop the cucumber then fold carefully into the yoghurt with all the remaining ingredients. Avoid over mixing so the yoghurt stays thick and unctuous.