Everton F.C.

Everton F. C. ~ Sticky Toffees Pudding

Introduction: Everton have been known as The Toffees since they moved to Goodison Park in File:Everton F.C. (2013).svg1892. This is probably because there was a sweet shop nearby called Mother Noblett’s that sold toffees. The ground was also opposite the lock up that forms part of Everton’s club crest.  (It’s a lock up?  Yes, it’s a lock up.)

There is also a Toffee Lady tradition in which a girl walks around the perimeter of the pitch before the start of a match throwing free Everton Mints into the crowd. Hoorah!

They are now often referred to as “The people’s club” a semi official nickname after a quote from David Moyes before he moved to take over Manchester United.

Preparation time:  10 mins

Cooking time: 3-4 mins, then 30-35 mins

Home kit: Small saucepan, medium mixing bowl, electric whisk mixer thingy, ovenproof dish or brownie tin.

Away kit: Some pudding bowls and spoons.

Serves: Some

Ingredients

  • 200g dried dates , stoned and chopped. Buy Medjool if you can
  • 250ml black tea (not too strong)
  • ½ tsp. bicarbonate of soda
  • 85g unsalted butter, softened
  • 175g self-raising flour
  • 1 tsp. mixed spice.
  • 175g golden caster sugar
  • 2 beaten eggs

Sauce

  • 100g light muscovado sugar
  • 100g unsalted butter
  • 142ml carton double cream

Method: Pre heat the oven to 180oC

First half

Put the dates and tea into the saucepan and bring to the boil. Cook for 3-4 minutes to soften the dates. Stir in the bicarbonate of soda.  It’s frothy man!

Beat the butter and caster sugar together with the electric mixer until pale and creamy, then beat in the eggs, flour and mixed spice. Fold in the date mixture and pour into the buttered ovenproof dish or brownie tin. Pop in the oven and bake for 30-35 minutes or until the top is just firm to touch.

Second half

While that’s happening, make the sauce by putting the sugar, butter and cream in a saucepan (I use the same one as the tea/date mixture after a quick sloosh) over a low heat and simmer until the sugar has dissolved. Cook until the sauce is a lovely toffee colour, you’ll know it when you see it.  Remove from the heat and allow to cool a little.

Full time result

Take the sticky toffees pudding out of the oven, cut it into squares and serve with the warm sauce and a scoop of vanilla ice cream.

Advertisements

Kickball Cuisine ~ Chris Kamarinara sauce

Introduction: This recipe is named after the unbelievable Chris Kamara, he is an English kickballer who has played for Portsmouth, Swindon Town, Brentford, Stoke City, Leeds United, Luton Town, Sheffield United, Middlesbrough, and Bradford City . He also managed both Bradford City and Stoke City. He is now a brilliantly enthusiastic presenter and football analyst on Sky Sports.

A marinara sauce is Italian and essentially made of tomatoes, garlic, onions and herbs, though the recipe does vary by region. It means “mariner’s sauce” which I think is appropriate for Chris as I believe he used to serve in the Royal Navy.

I am not sure which team the splendid Mr. Kamara has the strongest allegiance to (perhaps he’ll tell me) so I have placed him under kickball generally as this sauce can work with many, many things.

I do know that he has been a national ambassador for the Marie Curie Cancer Care charity since 2010, which is why you’ll often see him wearing a daffodil lapel pin.

Preparation time: 15 mins

Cooking time: 50 mins

Home kit: Medium saucepan

Away kit: Storage jar, spaghetti, meal ball

Serves: Some

Ingredients

  • 3 tbsp. extra-virgin olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 stalk of celery, finely chopped
  • 1 carrot, grated.
  • Generous pinch of sea salt
  • freshly ground black pepper to taste
  • 2 tins plum tomatoes
  • 2 dried bay leaves

Method:

First half

Heat the oil over a low to medium flame (extra virgin olive oil is quite delicate) in the saucepan and add the onions and celery, sauté until they are translucent, this takes about 5 minutes. Don’t brown them, it spoils the flavour.

Second half

Reduce the heat and add the garlic, carrots, salt and pepper. Continue to sauté until all the vegetables are all soft, about 5 more minutes. Add the tomatoes and bay leaves, simmer uncovered over a low heat until the sauce thickens, about 20 mins.

Full time results

Remove and discard the bay leaves. Taste and season the sauce with more salt and pepper if necessary. Pour over your Everton F.C. ~ Alan meat Ball or Crystal Palace ~ Spaghettian Wright, Wright, Wright Marinara. You can also store it in the fridge for a few weeks using the large jar.

Everton F.C. ~ The Alan meat Ball

Introduction: Alan James Ball played for Everton from 1966 to 1971. We was the youngest member of the 1966 world cup winning England team, eventually picking up 50 England caps. He was added to the “Everton Giants” list in 2001 as a part of their 125th anniversary celebrations.

This meatball recipe can of course be made into the traditional small meatballs but it’s not as funny.

Preparation time: 15 mins

Cooking time: 55 mins

Home kit: medium mixing bowl, medium baking tray

Away kit: 2 pasta bowls, forks and spoons

Serves: 2

Ingredients

  • 100g beef mince (ground steak is best)
  • 100g Nduja sausage (or pork mince)
  • ½ cup bread crumbs
  • Small bunch of flat leaf parsley, chopped
  • 25g grated parmesan cheese
  • 1 tbsp. dried basil
  • 1 tbsp. dried oregano
  • Generous pinch of salt
  • Freshly ground black pepper
  • 1 egg
  • Chris Kamarinara sauce

Method: Pre-heat oven to 180°C

First half

In the mixing bowl, combine the mince, sausage, bread crumbs, parsley, cheese, basil, oregano, salt, pepper, and eggs (this works best if you use your hands). Shape the mixture into a smooth ball and place in the centre of the baking tray.

Second half

Bake in the preheated oven for 35 minutes, drain off any fat in the from the tray as it cooks.  When that time is up pour your Kamarinara sauce over the meatball and bake for a further 20 minutes; let it stand 10 minutes while you cook the pasta.

Full time results

Serve the Alan meat Ball cut in wedges dripping with the sauce and some Spaghettian Wright, Wright, Wright.

Everton F.C. ~ Dixie Beans

Introduction: William Ralph Dean (22 January 1907 – 1 March 1980), better known as Dixie Dean, was an English football player. Dixie Dean began his career with Birkenhead-based Tranmere Rovers before moving on to Everton (the club he had supported as a child), where he became the most prolific goal-scorer in English football history scoring 60 league goals in the 1927-8 season.

This bean recipe is for a swift snack on return from a cold afternoon at Goodison Pork Park

Preparation time: 10 mins

Cooking time: 10 mins

Home kit: Medium saucepan, side plate, kitchen roll

Away kit: 4 bowls

Serves: 4

Ingredients

  • 3 rashers of streaky bacon in 1 inch squares
  • 1 small onion
  • 1 can baked beans
  • 1 tbsp. Tomato sauce
  • 1 tsp. Worcestershire sauce
  • 1 tsp. Dijon mustard
  • Freshly ground black pepper to taste
  • Grated cheese for topping

Method: Preheat the oven to 100oC to warm the bowls

First half

Fry the bacon in the saucepan over a medium heat until it is cooked through and crispy. Fish it out and set aside on kitchen roll to drain.  Now fry the onions in the bacon fat until they turn golden brown.

Second half – pop the bowls into the oven

Into the same pot put the beans, ketchup, mustard, Worcestershire sauce and pepper. Simmer over low heat until thickened.  There is no need for salt in this recipe, there is plenty in the bacon and the beans.

Full time results

Stir in the bacon and serve in the warmed bowls and sprinkle the grated cheese on top