As Spain and England battle in the final of the UEFA European Championship, here’s where to watch it on the big screen. Plus two easy-to-make popular snacks if you’d rather watch the action at home
England and Spain will compete for the European Championship on Sunday. Pics Courtesy/Getty Images
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The final will be played in Berlin. Pic Courtesy/Instagram
Chicken, ham and cheese croquettes
Chef Aaron D’Souza, founder, @thegoanpoie
I am confident that Spain is going to win. And every Spaniard will definitely try to score some croquettes while watching the finals. Crisp and creamy croquettes are made across Spain and are a fan favourite. Cooks in Rioja’s wine country get a kick out of using Serrano ham [jamon] which is a type of dry-cured ham produced in Spain.
INGREDIENTS
For the filling
300 g boneless chicken
300 g finely chopped ham
100g cheese
1 onion
1/2 tablespoon butter
1 tablespoon olive oil
For the bechamel
1 litre of milk
100g flour
1 tablespoon and a half of butter
1 tablespoon olive oil
1/2 teaspoon nutmeg
1/2 teaspoon salt
a little freshly ground black pepper
For the batter
300 g breadcrumbs
100g flour
3 eggs
oil for frying
METHOD
Heat the milk with the chopped ham in a saucepan over medium heat. When it starts to boil, strain the ham.
Chop the onion very finely and sauté in the oil and butter in a saucepan for 5 minutes. Add the chopped chicken and mix well. Add the chopped ham and season with salt and pepper. Put in a bowl and set aside
In the same saucepan over medium heat, melt the butter with the oil. Add the flour and stir until the flour is lightly toasted, stirring well with a wooden spoon or spatula until it forms a ball.
It is very important that we ensure that flour is cooked both now and then with milk because that is what will make our Croquettes unsurpassed throughout the process. This flour with oil and butter mixture is lama roux and is the basis of all croquettes.
We start adding the hot milk little by little, stirring non-stop with a whisk, taking care that there are no lumps.
When we are sure that there are no lumps, lower the heat to medium-low, and continue cooking the béchamel sauce, stirring non-stop for at least 5 minutes. This will make the béchamel sauce creamy, with a delicious flavor. Add the cheese, salt and nutmeg little by little until you get the flavor you like best.
After a few minutes (3 or 4) add the chicken and ham and stir well. Continue cooking without stopping stirring, now again with the wooden spoon until the sauce has completely lost the milk flavor and the flour is not noticeable (about 10 minutes). The taste will simply be irresistible at this moment. Pour the mixture onto a baking tray. Spread well, cover with plastic wrap and let cool first out of the fridge and when it is no longer hot, in the fridge for at least 10 hours. It's best to let it cool overnight in the fridge.
The next day, beat the eggs in a deep dish, put the flour in another and the breadcrumbs in another. With your hands or a spoon, take a portion of croquettes dough (the size will depend on your particular taste, but I like to make a few small ones to serve them as an appetizer, and other larger ones to serve with salad as a single dish).
Dip the dough in the flour and then in the beaten egg and transfer it to the plate with breadcrumbs. Shape the croquette, taking care that it is well covered with breadcrumbs on all sides. Place the chicken croquettes on a plate and repeat until you have finished with all the dough.
To fry them, heat the oil, and fry the croquettes, taking care that they do not stick to each other and that they are well browned on all sides. Put them on a plate with absorbent paper and then transfer them to a plate.
Pro tip: I like my croquettes very soft, that's why I use these milk and flour measurements. If you like them thicker, add less milk. Use your imagination: try making them with tandoori chicken, etc.
It is one of the most globally recognised food items of Spanish cuisine. The goal is to prepare it with leftovers like abuela’s [grandma’s] roasted chicken. You can use your imagination and try making them with tandoori chicken as well.
Kolhapuri chicken pie
Reshma Mane, home chef, @everyaroma
Pies are often associated with English pubs, where they are served as hearty meals accompanied by mashed potatoes, mushy peas, or gravy. This has contributed to pies being seen as comfort food and a perfect dish to have on the table along with your beer to enjoy your football match. They hold a significant place in English cuisine, and I have given it a little Indian twist with the filling.
Recipe (serves 5 to 6 people)
INGREDIENTS
Puff Pastry (Available in the market)
Filling – 300gms Chicken boneless, cut in small pieces
1 tbsp ginger garlic paste
1 tbsp Kolhapuri masala (Alternatively if you have a fav masala, use that)
1 tsp turmeric powder
2 tsp coriander powder
2 tsp cumin powder
2 onions, finely chopped
Fresh coriander chopped
Paste – 1 small piece dry coconut, 1 small piece fresh coconut, 2-3 dry Kashmiri
red chillies
Vegetable Oil
Salt to taste
Egg for Eggwash
Mould – 7” pie tray/any glassware casserole/ Cupcake tray (mini ones)
METHOD
Make a paste of the coconut in a blender, fine paste and marinate the chicken with turmeric powder and keep aside. In a kadai, add oil and fry the onions till golden brown. Add the coconut paste, Kolhapuri masala, coriander n cumin powder and ginger garlic paste. Fry well on medium heat till the oil leaves the masala.
Add the chicken pieces and salt to taste. Cook the chicken pieces only 50%. Add fresh coriander and let it cool.
In your pie mould, grease the base with oil/butter. Arrange the puff pastry to cover the whole base well, if there is extra at the sides, let it be, we will use it to cover the pie.
Preheat your oven (OTG) at 200 degrees.
Fill the pie dish with the chicken mix, make sure the gravy is semi thick, we do not want runny curry or else the pie will be soggy. Cover this mix again with puff pastry and seal the edges by pressing the puff pastries.
Beat the egg in a bowl and brush this egg wash on the pie, very well, all edges. Bake it in the oven for 30 minutes at 200 degrees or until you see a nice puff, flaky golden brown colour on the pastry, A little curry may come out, but that is okay. Demould and serve on the table with mash or a fresh greens salad.
Note – The mini ones will be made exactly the same, same temperature, time may vary a little (keep a watch)
Known for my Indian Regional flavours, I sometimes add Kolhapuri chicken/mix veg, Malvani chicken keema or Coorg mutton/mushroom and the flavours have been a hit with customers. The flaky, buttery outer pastry with semi-wet meaty gravy is a whole meal, if you wish to go smaller in size, please do. I have done so myself sometimes. You will need a cupcake mould/tray while preparing it.
Victoria sponge cake
Chef Miera Asrani, founder, chef’s table
INGREDIENTS
1/2 cup Butter
1/2 cup Sugar
1 Egg
1/3 cup Fresh cream
1/2 tsp Vanilla essence - ½ tsp
1 cup all purpose flour
1 tsp baking powder - 1 tsp
METHOD
Combine the butter and sugar to get a fluffy pale mixture. Add the egg and cream wel, pour fresh cream and vanilla essence.
Once all comes together, add the flour and baking powder, use cut and fold method to make a delicious buttery battery. Pour into a baking tin and bake for 30 min at 160 degree c. Serve warm with a scoop of ice cream or melted chocolate for a enhanced experience.
Pro tip: take half the batter and add some cocoa powder to it and achieve different textures and elevate your cake.
For many people in England, the Victoria sponge cake evokes memories of home baking, family gatherings and cozy family moments. It’s a comforting treat that brings a sense of tradition and nostalgia.
Catch the match
>> Hammer and Song (fan meet and screening)
At World Trade Centre, Cuffe Parade.
Log on to insider.in
Entry Rs 500
>> The Irish House (open till 1 am only)
At Majiwada, Thane West; also at Lower Parel, Bandra, Malad, Kurla and Andheri.
Call 7045911801
>> The Studs- Sports Bar and Grill
At Sakinaka Junction, Andheri West; also at Thane West.
Call 8828582688 (Andheri)
>> Tuya’s
At Anna Building, Juhu.
Call 8976174799
Cost Rs 1499 (for unlimited in-house cocktails and draught beers)
>> Radio Bar
At Guru Gangeshwar Marg, Khar West.
Call 9769755542
>> Pop Tate’s
At Kamgar Colony, Mulund West; also at Vashi, Khar, Lower Parel, Malad, Vikhroli, Dadar, Vile Parle.
Call 8291823485 (Mulund)
>> Saqi Bar and Kitchen
At Ram Krishna Nagar, Khar West.
Call 8758481481
Log on to insider.in
Cost Rs 1,000 (includes cover of Rs 500 plus two pints)
>> Fan meet and screening by Kasa Kai
At Redbrick Offices- Kaledonia, Sahar Road, Andheri East.
Log on to kasa_kai_mumbai
Cost Rs 250 (entry); Rs 500 (entry and snacks and beverages)
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