Manchester City F.C.

Manchester City F.C. ~ Maine Road Lobster rolls

Introduction: Maine Road was the Manchester City ground on Moss Side until 2003.

It opened in 1923 and was the second largest stadium in the country after Wembley at the time. The record attendance was in 1934 for the FA cup tie that year between Manchester and Stoke Cities when 84,569 people attended. It remains an English club attendance record to this day.

Preparation time: 10 mins

Cooking time: 10 mins

Home kit: Kitchen foil

Away kit: 4 side plates

Serves: 4

Ingredients

  • Morecombe bay potted shrimps, no need for more butter as it’s in the shrimps.
  • 4 Floured baps, small
  • Mayonnaise
  • Salt and pepper to taste

Method: Preheat the oven to 120oC

First half

Clearly there is no place in kickball cuisine for Lobsters so I have replaced them with potted shrimps. Make the rolls with the stuff. 

Second half

Wrap in foil and stick it in the oven for 10 mins.

Full time result

Eat.

It does work with lobster too if you are feeling flush. Maine Lobster, can you see what I’ve done there?

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Manchester City F.C. ~ Kompany casserole

Introduction: Vincent Jean Mpoy Kompany, is a very nice Belgian chap and captain of Manchester Citeh.

That is how you spell it according to my friend and fervent Citeh supporter Phil Clews.

Mr. Kompany is an ambassador for the SOS Children’s villages charity that provides education and safe accommodation for children living in poverty in the Democratic Republic of Congo, where his dad comes from. He is listed 23rd in the world’s top 100 kickball players.

This recipe is ideally suited to a kickball day. You make it on the day before and stick it in the fridge to fester. It cooks best from a cold oven so you can set the oven to finish cooking when you get back from the match/pub (ask a young person how to do this).

Preparation time: 20 mins

Cooking time: 1 hour + 20 mins to brown

Home kit; Large frying pan, large and quite deep 13″x9″ baking tray, medium mixing bowl

Away kit: 8 warmed plates, knives and forks

Serves: 8

Ingredients

  • 1 lb. Grated potatoes
  • 1 onion, chopped or grated
  • 1 lb. ground pork sausage meat, browned in a frying pan and drained
  • 1 green pepper, chopped
  • 4 oz. sliced mushrooms (or a small tin, drained)
  • 4 oz. grated Cheddar cheese
  • 1 doz. eggs
  • ½ pint whole milk (none of that skimmed rubbish!)
  • Salt and pepper to taste

Method: Don’t preheat the oven

First half

Spread half of the grated potatoes in the lightly greased baking tray, tin or glass it does not matter. Then layer on half the onion, all the sausage meat, the remaining onion, green pepper, mushrooms and half the cheese. In the bowl, whisk together the eggs, milk and seasonings. Pour this mixture over the casserole; top with remaining grated potatoes and cheese. Cover with cooking foil and refrigerate overnight.

Second half

Place the casserole in a cold oven and bake, covered, at 180oC for about an hour. Uncover and bake for a final 20 minutes to brown the top, test by inserting a knife into the centre,  if it comes out nice and clean we’re done.

Full time result

Serve at once on warmed plates with nothing, it’ a meal in itself.

Manchester City F.C. ~ Alan Oat Cakes

Introduction: Alan Arthur Oakes played as a midfielder for Manchester City and is their all-time appearance record holder. He made 680 league and cup appearances for them in total, scoring 33 goals. He was given the club’s Player of the Year award in 1975 and was inducted into the Manchester City Hall of Fame in 2005.

Alan Oakes was renowned for his professionalism among the footballing figures of his time.  And what greater compliment can you get then when an opposing manager, Bill Shankly,  described him as “exactly the kind of player youngsters should use as a model”.

Preparation time: 10mins

Cooking time: 20 mins

Home kit: large saucepan, 8 inch square baking tin

Away kit: Serving plate

Serves: a kickball team

Ingredients

  • 200g (7oz) butter
  • 150g (5oz) Demerara sugar
  • 4tbsp golden syrup
  • 1tsp ground cinnamon
  • Finely grated zest of ½-1 orange, to taste
  • 400g (14oz) jumbo oats
  • 100g (3½oz) raisins or sultanas

Method: Preheat the oven to 190oC

First half

Grease and line the baking with grease proof paper. Melt the butter in the saucepan and add the sugar, syrup, cinnamon and orange zest. Stir and heat gently until the sugar dissolves.

Second half

Remove pan from heat and stir in the oats and raisins. Press into the baking tin and bake for 15-20min until golden brown.

Full time results

Leave to cool before cutting into squares and popping on the serving plate for a nice cup of tea at half time.