Cardiff City F.C.

Cardiff City F.C. ~ Bluebirdy Rarebit

Introduction: Cardiff have been called The Bluebirds since sometime between 1909 and 1911.

You might be interested in the connection with the children’s play imagecalled The Blue Bird, written by the Belgian playwright Maurice Maeterlinck in 1909. The bird, a symbol of happiness, is pursued by children who want to imprison it in a cage and the play’s theme urges us not to try to hoard happiness for ourselves.

It came to the New Theatre in Cardiff in late October 1911. The publicity surrounding the play’s arrival and then Maeterlinck’s Nobel Prize for Literature combined with the new blue strip led to a mystery Cardiff City supporter deciding to call the team ‘The Blue Birds’. Gradually, it emerged as the favoured nickname before being adopted officially by the club.

Preparation time: 20 mins

Cooking time: 10 mins

Home kit: small mixing bowl, large toaster and a grill.

Away kit: 1 serving plate, napkins

Serves: 4

Ingredients

  • 1 free-range egg yolk
  • 85g/3oz Danish blue cheese, crumbled
  • 3 tbsp. double cream
  • 1 tsp. Dijon mustard
  • A dash Worcestershire sauce
  • salt and freshly ground black pepper
  • 2 slices crusty white bread

Method: Preheat the grill to medium

First half

Vigorously mix the egg yolk, cheese, cream, mustard, Worcestershire sauce, salt and pepper in the bowl until well combined.

Second half

Stick two slices of bread in one toaster slot so you only toast one side of each. Top the un-toasted side with the egg and cheese mixture and slap onto a baking sheet and slide under the grill for 3-4 minutes, until golden-brown and bubbling on top.

Full time results

Stick on the serving plate and eat immediately.  Well not immediately as you will burn the roof of your mouth, but you know what I mean.

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Cardiff City F.C. ~ Ninian Pork belly

Introduction: Ninian Park is named after Lieutenant-Colonel Lord Ninian Crichton-Stuart (15 May 1883 – 2 October 1915) and was the home ground for Cardiff until 2009.

File:Lord-Ninian-Crichton-Stuart-by-Aberdare-Blog.jpg

The stadium hosted a number of Welsh international fixtures. The last ever Cardiff City match played at there was a 3-0 defeat by Ipswich Town. The last player for Cardiff City to score at Ninian Park was Ross McCormack in a 3-1 victory over Burnley.

This the my friend Rodders’ preferred method of cooking pork belly.  He is a very good cook and will enjoy the association with Lieutenant-Colonel Lord Ninian Crichton-Stuart.

Preparation time: 20 mins with 45 mins drying time

Cooking time: 3 hours 30 mins

Home kit: large deep sided baking tray with wire rack.

Away kit: 6 plates, knives and forks

Serves: 6

Ingredients

  • 1.5kg (3¼ lb.) pork belly
  • Lots of salt, preferably Maldon sea salt but it isn’t critical.

Method: Preheat the oven to 220oC then turn down to 170oC

First half

Using a small sharp knife, score lines into the skin (cutting into the fat) about 1cm (½in) apart, but not so deep that you cut into the meat. Pat the pork completely dry, then leave uncovered at room temperature to air dry for about 45 minutes.

Second half

Rub lots of salt over the pork skin. Put the pork, skin-side up, on the rack, roast for 30min. Rodders puts his at the top of the oven. Then turn down the oven temperature to 170°C (150°C fan) and continue cooking for 3 hours. Rodders puts his at the bottom of the oven for this bit – the crackling should turn crisp and golden.

Transfer pork to a board and use a sharp knife to slice off the crackling in one piece (about the outer 2cm/¾in). Cover the pork meat loosely with foil and leave to rest for 30-40min.

Full time results

Cut the crackling into six long strips, then cut the pork belly into six neat squares. Serve each square topped with a strip of crackling, roast spuds and cauliflower cheese.

Cardiff City F.C. ~ Malky Mackay Cakes

Introduction: Malcolm George “Malky” Mackay (born 19 February 1972) is a Scottish football manager and former player. He played as a defender and began his career in Scottish football with Queen’s Park and Celtic. He also won five caps for Scotland.

Malky Mackay

He was the manager of Cardiff City from June 2011 to December 2013. He had a very successful two and a half years there taking them from the Championship to the Premier league for the first time in their history.

This recipe is for Welsh cakes or Pice ar y maen, a teatime treat passed on through generations and still as popular as ever.

Preparation time: 10mins

Cooking time: 10 mins

Home kit: food processor, scone cutter, large mixing bowl and a griddle, not got a griddle? A large frying pan will do. A spatula

Away kit: 4 side plates, knives and forks

Serves: 3-4 This makes about 12

Ingredients

  • 8oz/225g self raising flour
  • teaspoon salt
  • teaspoon grated nutmeg
  • 4oz/110g butter
  • 4oz/110g caster sugar
  • 1 large egg beaten
  • 2-3 tablespoons milk
  • 2oz/55g sultanas

Method: Preheat the oven to 100oC

First half

Sieve together the flour, salt and nutmeg into a food processor. Cut a slice of hard butter, direct from the fridge, into the processor and whiz to the texture of fine crumbs. Add the sugar, and whiz in the egg and two tablespoons milk. Tip this mixture into the bowl, and add the sultanas. Knead briefly to a stiff dough – if it is crumbly, then add the third tablespoon of milk at this point to make it smooth. On a lightly floured surface, roll out the dough until it is about ½ inch thick. Cut into rounds using a scone cutter.

Second half

Heat a griddle, and rub it with butter. If you don’t possess a griddle, use a heavy frying pan instead. When it is very hot put the rounds of Welsh cake mixture onto this, and cook until brown on the underneath. Turn them over and cook on their other side. Remove them with the spatula to the wire rack to cool.

Full time results

Butter and eat with a nice cup of tea at half time.