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Brazil 2014 Football Fever has struck in our house, not so much for me, but the boys of the house are pretty obsessed already. Z plans on wearing his brand new England top for each Big Match and thinks he can stay up to watch them ( which definitely won’t be happening ). He’s also been playing football in the garden constantly.
We had a mini celebration over the weekend after a garden football tournament with some Around the World Tapas, featuring Homemade Fish and Chips from England.
The most popular dish with everyone was the Brazilian Picadillo. Despite the long list of ingredients it was super easy to make and would have fed all 5 of us for a main meal if it hadn’t been part of our tapas collection.
- 1 tablespoons olive oil
- 3 cloves chopped garlic
- 2 medium onions, chopped
- 1 small green pepper, chopped
- 1kg lean beef mince
- 75g green olives, pitted and halved
- 40g capers, drain and rinse
- 2 tablespoons white wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- Drop of hot pepper sauce
- 2 Tins chopped tomatoes
- Heat 1/2 tablespoon of olive oil in a large pan. Add the garlic, onions and green peppers until the onions are slightly browned. Set aside.
- In the same pan, heat the remaining olive oil and cook the mince until browned. In a separate pan, cook the olives, capers, vinegar, salt, pepper, cinnamon, cloves, and hot sauce. Leave to simmer for about 5 minutes.
- Add both the olive mixture and the onion mixture to the mince, pour in the tomatoes and cook for about 30 minutes.
- Serve on a lettuce leaf.
What are you eating and drinking during the World Cup?
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