Arsenal F.C.

Kickball Cuisine ~ Spaghettian Wright, Wright, Wright marinara

Introduction: Ian Wright is a patron of the African-Caribbean Leukaemia Trust. My impression from a number of documentaries and interviews about and with him, is that Ian Wright is passionate about the beautiful game, his family and the wellbeing of the human race in general.  I find his honesty cool, deep and refreshing.

He has scored 9 goals for England while gaining 33 caps.  And what a nice cap that is…

There is not a lot to pasta but what there is, is important.  The pasta must be cooked immediately before serving.  It should be cooked in a voluminous (BIG) saucepan with a lid and there should be lots of water to stop the pasta reabsorbing starch it has released while cooking.

Preparation time: 1mins

Cooking time: 8 mins(ish)

Home kit: a large saucepan, a large colander,

Away kit: some warmed plates, knives and forks

Serves: Some


  • 90g per person dried pasta


  • 100g per person fresh pasta
  • Lots and lots of water, a litre per person
  • 1 tsp. salt per person
  • Chris Kamarinara sauce


First half

Stick the necessary amount of water into the pan and boil it.  Add the salt and then quickly put in your pasta of choice.

Put the lid back on and bring the water up to the boil quickly then take it off and put it aside.  Lower the heat to a simmer.

Second half

Simmer the pasta of your choice for about 8 mins if it is dried spaghetti. 

I choose this as our most likely choice here in the UK.  There are tables for differing pasta’s in proper pasta cooking books, this is a good average.

Turn off the pasta, run in a little cold water to stop the cooking.  Drain in the large colander keeping a little of the water back in the pan, you’ll know what’s right.  Return the drained pasta to the saucepan and pop the lid back on to keep the warmth in. 

Full time results

Chuck the Chris Kamarinara sauce into the pasta pan, stir it up to coat the pasta with the sauce and serve in the warmed plates.

Arsenal F.C. ~ Thierry Iced Tea

Introduction: Thierry Daniel Henry was born on the 17th August 1977, in Les Ulis, Essonne which is a suburb of Paris.  He joined Arsenal for 11 million quid in 1999 where he became their all time top scorer with 228 goals over eight seasons.

The infamous Long Island Iced tea is one of my favourite alcoholic drinks but this is a refreshing non-alcoholic version intended to match The Arsenal colours.

Preparation time: 10 mins

Cooking time: 10 mins

Home kit:  Large jug, large saucepan, small saucepan, large strainer,

Away kit: Jug (again), ice and some glasses

Serves: 8


  • 2 litres water
  • 150g sugar
  • 5 builder’s tea bags
  • 600g fresh raspberries


First half

Bring one litre of water to the boil in the saucepan. Stir in the sugar until it is dissolved. Remove from the heat; pop in the tea bags and brew for 4-6 minutes to release the healthy flavonoids. Remove the tea bags and tip in most of the other litre of water.

Second half

Put the remaining water into the small saucepan with the raspberries and bring to the boil. Reduce the heat and simmer for a further 3 minutes. Strain the raspberry juice into the tea mixture in the jug and set aside to cool to room temperature then put it in the fridge. Don’t put it directly in the fridge as it will fug up the inside and waste electricity.

Full time results

Serve in chilled glasses over ice.

Manchester United F.C. ~ Robin Van Pastie

Introduction: I wrote this recipe about two days before Robin van Persie moved to Manchester Utd.image

Robin van Persie was born on the 6th August 1983, he is a Dutch kickballer who now plays as a striker for Manchester United for whom he has made 56 appearances and scoring 37 goals.

He has also made 277 appearances for for The Arsenal and scored 132 goals for them.  He was their top goal scorer in 2006/7, 2008/9, 2010/11 and 2011/12.

My friend says that a pastie made from robins would not taste very nice.

Preparation time: 20 mins

Cooking time: 1 hour

Home kit; baking tray

Away kit; 6 plates, knives and forks

Serves: 6


  • A 500g pack ready rolled short crust pastry
  • 300g (11 oz.) thinly sliced potatoes
  • 2 onions, thinly sliced
  • 225g (8 oz.) steak, cut in 1cm cubes
  • 1½ teaspoons salt
  • 1 generous pinch ground black pepper
  • 30g (1 oz) butter

Method: Preheat the oven to 190oC

First half

Divide pastry in three equal parts. Roll a third of the dough to make a 20x40cm rectangle. Cut to make two 20cm squares. Place on baking tray. Repeat with other two thirds of pastry, ending up with six pastry squares.

Arrange layer of potatoes on half of each pastry square, top with layer of onion and then with meat. Sprinkle with salt and pepper and dot with butter.

Moisten pastry edges with cold water and fold over to make triangles; press edges together to make tight seal. A tight seal retains steam and makes juicy pasties.

Second half

Bung ‘em in the oven for 1 hour or until meat is tender.

N.B. Ovens do come with timers so you can do the prep for your van Pasties stick them in the oven and set the timer to have them ready for when you get back from the game / pub.

Also, if you let the pasties to cool completely you can chuck them into freezer bags and keep them for up to 3 months for defrosting on match days.

Full time result

Serve straight from the oven on warmed plates with chips in winter or cold with salad in summer with HP sauce at all times.

Arsenal F.C. ~ Nasi goreng, goreng Ar-sen-al

Introduction: From a chant that was originally a taunt by opposing fans now sung ironically by the Arsenal fans.

This recipe is one of my wife’s favourites, she first came across it while working in Hammersmith. This recipe is the Indonesian version that uses leftover rice and is topped with a fried egg so surely can be used for brekkie before setting off to the match?

Preparation time: 10mins

Cooking time: 5 mins probably less

Home kit: large frying pan or wok, small mixing bowl and optionally a saucer.

Away kit: 1 shallow bowl, 1 fork

Serves: 1


  • 1 shallot, finely chopped
  • 1 garlic clove, crushed and finely chopped
  • 1 fresh red chilli, seeded and finely chopped
  • ½ teaspoon shrimp paste
  • ½ teaspoon brown sugar
  • ½ tablespoon sweet soy sauce
  • 8 oz. leftover rice
  • 1 fried egg (optional)
  • 2 tbsp. oil


First half

Put your frying pan on a low heat and toast the shrimp paste until it is dry, it should fill your kitchen with a beautiful red aroma. Collect the paste and mix it in a small bowl with the shallot, garlic and chilli.

For the optional fried egg, add one table spoon of oil and fry it to your liking. Set aside on the saucer.

Second half

Add the second tablespoon of oil into the pan and stir fry the shrimp mixture for a few seconds to flavour the oil. Add the rice, brown sugar and sweet soy sauce, continue to stir fry until everything is thoroughly warmed through.

Full time results

Serve in the shallow bowl with the fried egg on top. A side salad of chopped lettuce, tomatoes and cucumber works well with this dish if used as a starter.