Gilligan’s Gourmet: Cooking up a World Cup smorgasbord

The World Cup is in full swing and there have been plenty of upsets so far. Robert Greens howler against the USA was the first big shock- at least that's one British spillage the Americans won't be moaning about... Germany lost to Serbia, France lost to Mexico, Algeria took a point off England, and the Kiwis held the world cup holders the mighty Italy and Spain lost to Switzerland.
It’s great; the big lads are bottling it. They'll win through in the end but it’s great to see.

It was terrific to see the boys in green beat the French, it’s just a shame that it was Mexico not Ireland. I’m sure Ireland would have put up a better showing than the soulless French, if only if it wasn’t for “the hand of frog” they might have been there! I hear Henry has someone start his car for him everyday now.

In team building news the England team visited an orphanage in South Africa yesterday, "to look into the eyes of people with no hope, constantly struggling and facing the impossible is heartbreaking" remarked Nwonku Umbogo, aged 6.

Also the South African police have admitted they are struggling with the increase in sex offences, drug trafficking and thefts during the opening weeks of the world cup but are confident things will get easier once John Terry and his family have gone home.

I was going to do this week’s article from one of the favored countries but there doesn’t seem to be any, even Brazil struggled against the Koreans! The Europeans are just awful so far, it seems that the South Americans like Chile, Mexico, Paraguay and dare I say it Argentina are adjusting to the tempo and altitude better than most teams. Also the Japanese seem to be playing very well so lets make some Latin American dishes with a Japanese twist as we step up to the knock out stages.

CEVICHE

Variations in the flavor of ceviche depend upon the particular citrus juice or combination of juices and the other ingredients used in the marinade. The marinade juice could be lemon, lime, or sour orange, or a combination of two, or even all three juices. The acid in the citrus juice and the action of salt called for in recipes prevent the growth of micro organisms in the fish, softening the fibers as they penetrate. The enhancing ingredients   hot peppers, green peppers, garlic, and onion   give ceviche its pleasing gusto.

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