Topic: Happy World Cup

[Garp]

A recipe from every nation competing in the finals would be good

[Les]

A recipe from every nation competing in the finals would be good

Let's start with
BRAZIL
Empadinhas de Frango/Little Chicken Pies (Street Food)

Makes 20 pies

Ingredients:
4 cups of plain flour
1

[Garp]

Nice one Les - that's Brazil out of the way.

Looking forward to Honduras

[Les]

Looking forward to Honduras

And me And I actually like the sound of the Brazilian recipe, might give that a try, I like my pie's

Les

[Les]

USA

(American chicken wings in spicy sauce)

A classic bar food, Buffalo wings came to us from Teresa Bellissimo, owner of the Anchor Bar in Buffalo, New York. Chicken wings are deep fried and tossed with a spicy, vinegary butter and hot pepper sauce.
The popularity of Buffalo wings has skyrocketed since their creation in the 1960s. Many of today's versions vary widely from the original recipe, breading the chicken or using barbecue or other sauces. This recipe is the incomparable original.

Enough for 2 to 6 people, depending on appetites

Ingredients

[Les]

Definitely thinking this thread is a waste of time. 
Abandon Ship

Les

[Garp]

 

Early days mate

[Onions]

No, this is a cool thread. Cheers!

[Garp]

Cheers DO, feel free to contribute 

[Les]

After last night

ENGLAND

Tripe And Onions

Lancashire claims to be the home of tripe and onions, an inexpensive and filling dish. Tripe is the stomach linings of an ox; the first stomach's lining is called blanket, the second honeycomb and the third thick seam. They all taste the same, only the appearance is different. Tripe is always sold dressed and parboiled.

SERVES 4

450 g (1 lb) dressed tripe, washed
3 medium onions, skinned and sliced
568 ml (1 pint) fresh milk
pinch of grated nutmeg
1 bay leaf (optional)
salt and pepper
25 g (1 oz) butter
45 ml (3 tbsp) plain flour
chopped fresh parsley, to garnish

1. Put the tripe in a saucepan and cover with cold water. Bring to the boil, then drain and rinse under running cold water. Cut into 2.5 cm (1 inch) pieces.

2. Put the tripe, onions, milk, nutmeg, bay leaf (if using) and salt and pepper into the rinsed out pan. Bring to the boil, cover and simmer for about 2 hours, until tender. Strain off the liquid and reserve 600 ml (1 pint) .

3. Melt the butter in a saucepan, stir in the flour and cook gently for 1 minute, stirring. Remove pan from the heat and gradually stir in the reserved cooking liquid. Bring to the boil and continue to cook, stirring, until the sauce thickens.

4. Add the tripe and onions and reheat. Adjust the seasoning and serve sprinkled with parsley.