Today, October 16 is World Food Day
World Food Day is celebrated every year around the world on 16 October in honour of the date of the founding of the Food and Agriculture Organization of the United Nations in 1945. It is also the Food Engineer day.
Since 1981, World Food Day has adopted a different theme each year, in order to highlight areas needed for action and provide a common focus.
World Food Day (WFD) was established by FAO’s Member Countries at the Organization’s 20th General Conference in November 1979. The Hungarian Delegation, led by the former Hungarian Minister of Agriculture and Food, Dr. Pál Romány has played an active role at the 20th Session of the FAO Conference and suggested the idea of celebrating the WFD worldwide. It has since been observed every year in more than 150 countries, raising awareness of the issues behind poverty and hunger.
The Klutz in the Kitchen is going to pay it forward today by cooking up a large pot of stoup (A thick, rich nutritious combination of a stew and soup) and dish it out to those who are in need of a good meal to celebrate World Food Day today.
In honour of World Food Day here is the recipe he has chosen;
Pork and bean stew
500g good quality, spicy pork sausages
3 cloves of garlic, crushed
1 big onion, chopped
2 tins of beans
1 tin of chopped tomatoes
Fresh thyme and parsley
A glass of red wine
Salt and pepper
1 tsp sugar just to cut through acidity of tomato
Fried breadcrumbs or pork crackling
Remove the meat from the casings and shape into tiny little meatballs.
In a casserole pot, heat the olive oil and fry the meatballs until they are golden brown on all sides. Set aside and keep warm.
Into the same pot, sauté the onions and garlic until soft then add more olive oil if you needs be.
Add the tomato, red wine and thyme and allow to cook for about 5 minutes, just to reduce the sauce somewhat.
Add the beans and the meatballs and warm through.
To make the fried bread crumbs:
Heat some olive oil to a pan and add 1-2 cloves of crushed garlic, then add about 1 cup fresh breadcrumbs and toss until it becomes golden in colour and season with a little salt.
Serve with chopped parsley, fried breadcrumbs or crackling if you have.