Swansea City A.F.C.

Swansea City A.F.C. ~ Coquilles Saint Toshack

Introduction: John Benjamin Toshack OBE (born 22 March 1949) is a Welsh former footballer player, and now a football manager. He managed Swansea City taking over from Harry Griffiths in 1978 and he took them from the Fourth Division to the First in four seasons.

A splendid photo of John Toshack and Henry Newton (Derby).

As a player, he is remembered for being part of the Liverpool side of the 1970s, where he formed the forward partnership with Kevin Keegan.

This is a recipe  based on Coquilles Saint Jacques, the association of Saint James with the scallop can most likely be traced to a legend that the apostle once rescued a knight covered in scallops. Well, what else could it be?

Preparation time: 10 mins

Cooking time: 10 mins

Home kit: oven proof dish, medium-sized pan, slotted spoon

Away kit: 4 plates, knives and forks

Serves: 4

Ingredients

  • 1 tbsp. butter
  • ½ onion, finely chopped
  • 2 cloves garlic, crushed
  • palmful of fresh parsley
  • 8 scallops
  • 125 ml white wine, such as Chardonnay
  • 150 ml double cream
  • A good handful freshly grated cheese mixture ¼ parmesan, to ¾ mature cheddar cheese
  • Sea salt
  • Freshly ground black pepper

Method: Preheat the oven to 180oC

First half

Melt the butter in the pan over a medium heat and soften the onion and garlic in it for 2–3 minutes until softened and translucent. Add the parsley and season to taste. Remove the mixture from the pan with the spoon and set aside, leaving the liquor.

Second half

Warm the liquor in the pan when hot add the scallops and brown them on each side, this will take about 30 seconds for each side. Return the garlic and onion and add the white wine, and cook briskly for a couple of minutes. Reduce the heat and stir in the double cream, cook gently until reduced and thickened.

Pour the mixture into the dish and cover with grated cheese. Place the dish in the oven and cook until the cheese is golden.

Full time results

Garnish with parsley and serve immediately.

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Swansea City A.F.C. ~ Swanseafood paella

Introduction: Swansea City Association Football Club (Welsh: Clwb Pêl-droed Dinas Abertawe) is a Welsh professional football club based in the city of Swansea, South Wales. They play in the Premier League. Swansea City represent England when playing in European competitions, although they have represented Wales in the past. They play their home matches at the Liberty Stadium.

Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera. I viewed paella as Spain’s national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols.

Preparation time: 5 mins

Cooking time: 50 mins

Home kit: large sauce pan with a lid, slotted spoon,

Away kit: 4 plates, knives and forks

Serves: 4

Ingredients

  • 150g sliced chorizo
  • 1 medium onion, finely chopped
  • 225g paella rice
  • 750ml (1¼ pints) hot chicken or vegetable stock
  • 250g pack precooked seafood selection

Method: Preheat the oven to 70oC to warm the plates

First half

Gently fry the chorizo to release the oil, then turn up the heat to medium and cook until brown. Remove with the slotted spoon and set aside.

Turn down the heat again and add the onion to the same pan and fry gently in the oil from the chorizo for about 15 minutes until softened. Add the paella rice and cook for a minute, stirring to coat in the oil. Return the chorizo to the pan, then pour in the stock and simmer gently for 20–25min until the rice is tender and the stock is absorbed.

Second half

Add the seafood selection, cover the pan and turn off the heat. Leave to stand for 5 minutes until the seafood is heated through. You must use pre-cooked seafood selection unless you live on the coast and have access to the very freshest seafood. Somewhere like Swansea!

Full time results

Serve on the warmed plates. Should these be bowls?

Swansea City A.F.C. ~ Jack Tarts

Introduction: There are a number of possible reasons why Swansea are known as the Jacks. First, there was a famous dog, a Labrador retriever or newfoundland, owned by William Thomas. The dog would always respond to cries for help, diving into the water and rescuing whoever was in difficulty. He rescued 27 people from the docks and River Tawe in and around Swansea; his name was Swansea Jack. Second, the derivation may come from the nickname given to Swansea’s skilled and dependable mariners. And third, a theory exists that the coal miners from there abouts were called Swansea “Jacks” because of their lunch-boxes that were uniquely made of Swansea tin and called Jacks. Who knows? I like the shaggy dog story myself.

Here are William Thomas and Swansea Jack.

Preparation time: 10mins

Cooking time: 10 mins

Home kit: 12-hole muffin tray, large mixing bowl, large frying pan

Away kit: 1 serving plate

Serves: might be 12 but it’s unlikely, they are exceedingly good.

Ingredients

  • butter, for greasing
  • 3 egg yolks
  • 125g/4½ oz. caster sugar
  • 30g/1oz cornflour
  • 1 vanilla pod, split, seeds scraped out
  • 175ml/6fl oz. whole milk
  • 225ml/8fl oz. double cream
  • 300g/10½ oz. puff pastry
  • plain flour, for dusting
  • icing sugar, for dusting

Method: Preheat the oven to 180oC

First half

Grease the wells of a 12-hole muffin tray with butter.

Heat the egg yolks, sugar and cornflour in the pan over a low heat, whisking continuously until thickened and smooth. Add the vanilla seeds, then add the milk and cream in a thin stream, whisking continuously, until the mixture is thick, smooth and well combined. Turn up the heat a little and continue to stir the custard mixture until it comes to the boil, then remove from the heat and cover the surface with cling film to prevent a skin forming and allow to cool.

Second half

Roll out the puff pastry onto a clean work surface lightly dusted with flour and icing sugar. Cut the pastry in half and place one sheet on top of the other. Roll the pastry sheets up like a Swiss roll and cut the roll into twelve slices. Lay each of the rolled pastry slices flat onto the work surface and roll out into 10cm/4in discs using a rolling pin.

Press a pastry disc into each of the wells of the prepared muffin tray. Divide the cooled custard equally among the pastry cases.

Into the oven to bake the tarts for 18-20 minutes, or until the custard has set and is pale golden-brown and the pastry is crisp and golden-brown. Remove from the oven and allow to cool in the tin.

Full time results

Serve on the plate with a nice cup of tea at half time in front of the tele.