This tasty dish was pretty spanish. Chorizo and butterbeans with Bacon wrapper chicken with Paprika. Served with long grain rice. Still think Germany will batter Spain in the semi final.

Anyway, with england playing, and winning, there was really only one dish that could accurately sum up a country and today’s game. And I suspect there will be these a-plenty consumed tonight. I give you ladies and gentlemen – chicken tikka masala…

Deny this dish a place at England’s cuisine based monarchy at your peril.

Feta, green leaf things, pine nuts, olives and so forth, served with pitta bread. Surprisingly filling actually.

A mixed bag as you’d expect. Here we have:

• Garlic mushrooms
• Prawns in a chilli flake oil
• Tomato and mozzarella stack with fresh basil and balsamic reduction (fancy)
• Tempora chicken strips
• Some bread
• Chilled Sangria

and the sun is out again. Perfect, even for a monday.

Oh ye, with dough balls and garlic butter…

Oh ye, and well done New Zealand! Un-bloody-leaveable…

Did BBQ, it rained. Had it inside with beer and some mates. Nothing more english than that.

P.s. This is not my recipe of course. This is borrowed wholesale from the depths of the web.

Pupusas

Method
In a large bowl, mix together the masa harina and water and knead well. Knead in more water, one tablespoonful at a time if needed, to make a moist, yet firm dough. (It should not crack at the edges when you press down on it.) Cover and set aside to rest for 5 to 10 minutes.
Roll the dough into a log and cut it into 8 equal portions. Roll each portion into a ball.
Press an indentation in each ball with your thumb. Put about 1 tablespoon of desired filling into each indentation and fold the dough over to completely enclose it. Press the ball out with your palms to form a disc, taking care that that the filling doesn’t spill out.
Line a tortilla press with plastic and press out each ball to about 5-6 inches wide and about 1/4-inch thick. If you don’t have a tortilla press, place the dough between two pieces of plastic wrap or wax paper and roll it out with a rolling pin.
Heat an ungreased skillet over medium-high flame. Cook each pupusa for about 1-2 minutes on each side, until lightly browned and blistered. Remove to a plate and hold warm until all pupusas are done. Serve with curtido and salsa

Variations
Pupusas de Queso: With a cheese filling. Use grated quesillo, queso fresco, farmer’s cheese, mozzarella, Swiss cheese or a combination. Add some minced green chile if you like.
Pupusas de Chicharrones: With a filling of fried chopped pork and a little tomato sauce. A reasonable facsimile can be made by pulsing 1 cup of cooked bacon with a little bit of tomato sauce in a food processor.
Pupusas de Frijoles Refritos: With a refried bean filling.
Pupusas Revueltas: Use a mixture of chicharrones, cheese and refried beans.
Pupusas de Queso y Loroco: With a cheese and tropical vine flower filling. Loroco can be found in jars at many Latin markets.
Pupusas de Arroz: A variety of pupusa that uses rice flour instead of corn masa.
Cooked potatoes or finely minced, sautéed jalapeño peppers are also tasty fillings. Try a mixture of different fillings.
The above recipe uses masa harina, a special dried cornmeal flour used in making tortillas, tamales, etc. If you are able to get fresh masa, definitely use it instead. The flavor will be much fresher. Just substitute the masa harina and water with fresh masa. One pound will make about 4-6 pupusas depending on size.