Picture this: A panoramic view of a stadium, an ongoing football game between two national teams, thousands of fans shouting slogans in support of their teams, confetti, crisps and popcorn flying all over the place, drums beating in the background, TV cameras capturing the live action and camera flashes popping at a frenzied pace - the energy is palpable and the experience unforgettable.
While there's nothing to beat watching a football match live, especially one being held during the upcoming FIFA World Cup 2006, televisions, especially the big screen beauties loaded with surround sound, will help bring these moments right into our living rooms. We will get the best views, the most comfortable seats and the freedom to watch the game uninterrupted.
However, the whole experience is incomplete without a posse of friends and loads of popcorn, pretzels, chips and chilled drinks. They all form an integral part of the sacred ritual of viewing as deemed by the brotherhood of couch potatoes.
Popcorn, nuts and potato crisps are staples of sport enthusiasts all over the world but as food they lack imagination. However, you can always jazz them up like we do in our popcorn pesto combination, or the banana bread with nuts (recipes given). The traditional and cheesy Margherita pizza is also a popular option, especially if you are rooting for Italy. You will also find takers for our delicious sandwich that's loaded with cold cuts, mayo and mustard.
If this is all too wicked for your waistline, you can employ some smart snacking strategies. Munch on whole-grain crackers or baby carrots. Celery sticks or rice cakes with peanut butter and raisins on them, or whole-wheat pretzels with mustard are other healthy options. You can also air pop your popcorn if you want to cut down on butter.
If you insist on the chips then get some salsa or hummus to go with them instead of calorie-loaded sour cream dip. Baked tortilla chips or low fat wholemeal pita bread are also healthy snacks. If you are crazy about nuts, get a healthy mix of peanuts, almonds, cashews and pistachios.
However, it's best not to overdo it. While rich in nutrients, nuts also pack in heavy calories.
While barley-based beverages are the rage, you can always serve some fresh lemonade to the guys who have to drive home. Fruit punches, yoghurt drinks and fruit juices are good choices too.
Once you have regular and healthy snacks and your gang together, all that remains is enjoying the experience - as eating and football are both great sports.
PIZZA MARGARITA
Ingredients
For dough
1 cup Lukewarm water
2 tbsp Milk
2 tsp Brown sugar
1 tsp Salt
1 tbsp Shortening
1 tbsp Corn meal
1 tbsp Extra virgin olive oil
3 cups All purpose flour
1 package Yeast
For sauce
2 cans (14.5 oz) Whole peeled tomatoes
1/4 tsp Dried oregano, crushed
1/4 tsp Dried basil, crushed
1/4 tsp Dried marjoram, crushed
1/2 tsp California garlic salt
1/4 tsp Cayenne black pepper
Preparation
Combine the ingredients in a saucepan and cook into a smooth sauce, on medium heat, stirring regularly. Then, refrigerate or cool to room temperature before applying to the pizza.
Ingredients for cheese and toppings
2-3 cups Shredded Mozzarella cheese
Fresh tomato slices and basil leaves
Dough preparation
In a large bowl, mix water, milk, brown sugar, salt and shortening with an electric mixer at low speed for about a minute. Add corn meal, olive oil and yeast; continue mixing it for one minute. Let it rest for five minutes. Add the remaining flour and mix with your hands. Turn the dough out on a lightly floured surface and knead the dough for about 8 to 10 minutes. Form the dough into a ball and place it in a covered bowl at an ambient temperature of 70°F -85°F. Let it rest for about 45 minutes to one hour. Push down the dough and make a 12" to 14" circle with hands or a rolling pin. Rub olive oil on the baking sheet and place the dough on it. Let it rest for another 45 minutes.
Assembly and baking
Preheat oven to 400°F. Brush olive oil on the centre of the pizza dough. Spread the pizza sauce, mozzarella cheese and your favourite topping on the dough. Place the pizza into the oven on the lowest rack, reduce oven temperature to 375°F and bake about 8 to 10 minutes or until the crust has browned and the toppings are bubbling.
POPCORN PESTO
Ingredients
5 quarts Popped popcorn
1/2 cup Melted butter
1 tbsp Dried basil leaves, crushed
1 tsp Dried parsley, crushed
1 tsp Garlic powder
1/3 cup Parmesan cheese
1/2 cup Pine nuts (optional)
Preparation
Put popped popcorn in a large bowl and keep warm. In small saucepan, melt the butter. Add basil, parsley, garlic, Parmesan cheese and nuts. Stir to blend. Pour over popped popcorn, stirring well.
THE BIG SANDWICH BY INCH
Ingredients
Long, flat Italian-style baguette
Softened butter
Mayonnaise
Mustard, deli style
Lettuce, shredded
Tomatoes, thinly sliced
Red onion, thinly sliced
Red bell pepper, thinly sliced
1/2 lb prosciutto, thinly sliced
1/4 lb salami, sliced
1/2 lb baby Swiss ham, sliced
Pickle slices
Italian dressing
Preparation
Cut out baguette lengthwise, producing two giant slices of equal thickness. Spread the inside of each piece with softened butter to prevent the bread from becoming soggy. Spread one piece with mayonnaise and the other with mustard. On the bottom piece, stack on the ingredients in this order: lettuce, tomato, onion, red bell pepper, prosciutto, salami, cheese and pickles. Place other piece of bread on top.
(Note: It is very hard to keep the ingredients of the sandwich contained unless you continue on to the next steps. But if you just can't resist, secure your mile high creation with toothpicks and tuck in.)
Wrap the sandwich tightly with plastic wrap, making sure that none of the ingredients falls out. One person should hold the sandwich while another is wrapping it. Place some books, or a cutting board on top of the sandwich. The goal is to apply even weight on the sandwich. Leave it for one hour. Unwrap the sandwich and carefully remove top piece. Drizzle the inside of the sandwich with Italian dressing. Replace top piece. Secure with toothpicks. Cut the masterpiece into slices in between each toothpick.
FRUIT PUNCH
This recipe is a standard, classic non-alcoholic fruit punch.
Ingredients
1 qt. fresh orange juice
1 qt. cranberry juice
1/2 qt. pineapple juice
1 c. fresh limes juice
1 qt. ginger ale
Ice cubes
Preparation Chill all ingredients well, if possible. This step isn't crucial, but it will help preserve the bubbles in the ginger ale and cause less ice to melt and dilute the punch. Combine the fruit juices in a punch pitcher and mix well.
Stir in the ginger ale slowly and gently, Taste the punch and add more juice if necessary. Place the ice cubes in the punch pitcher and serve.
Tips
You can also modify this recipe with many other types of fruit juices. Garnish the punch bowl with lemon, lime and orange slices, if desired.
(Recipes Courtesy: Chef Redha Ibrahim, Sous Chef Mövenpick Hotel Bur Dubai.)
