Tottenham Hotspur F.C.

Tottenham Hotspur F.C. ~ Bill Nicholbuns

Introduction: William Edward “Bill” Nicholson OBE (26 January 1919 – 23 October 2004) player, coach, manager and scout who had a 36-year association with Spurs.

He joined the Spurs ground staff in 1936 and signed as a professional there when he was eighteen. Then he joined the Durham Light infantry at the outbreak of the second world war becoming a Sergeant Instructor where he learned training and man management techniques. He returned to Tottenham Hotspur in 1946 to play 314 games and scoring six goals. He was a key part of the “push and run” team that won the 1950-51 league championship. 

He managed Tottenham Hotspur from 1958 to 1974, leading them to the first League/FA cup double of the twentieth century in 59/60, the first British team to win the European Cup in 1963, winning the first all London FA Cup final against Chelsea, the League Cup again in 1971 and 73 and UEFA Cup in 1972.  Does this make him the most important figure in Spurs history?

And so to the recipe…  There are two ways of preparing these buns, the American way is to put them directly onto the baking sheet, the Swedish way is to put them into bun cases on the baking tray.  You can choose case/no case.  It’s up to you but this is mostly the Swedish approach.

Preparation time: 30 mins

Rising time: 90 mins

Cooking time: 6-8 mins

Home kit: large mixing bowl, cling film, baking sheet, tea towel

Away kit: Cake stand

Serves: a kickball team

Ingredients

  • one sachet of dried yeast
  • 175g butter (75g for the dough, 100g for the filling)
  • 250ml milk
  • 150g granulated sugar (50g for the dough, 100g for the filling and a bit extra for sprinkling)
  • a pinch salt
  • 1 teaspoon ground cardamom
  • 500g flour
  • 1 egg
  • 2 teaspoons ground cinnamon
  • Some water

Method: the oven needs pre-heating in extra time

First half

Put the yeast in a bowl and stir in a few tablespoons of milk. Melt 75g of butter and pour in the milk, now add 50g of the granulated sugar, salt, cardamom and flour. Knead the dough for 10-15mins.  Cover the bowl with cling film and let the dough rise at room temperature for half an hour.

Second half

Roll out the dough to about 3mm thick and 30cm wide. Spread the rest of the room-temperature butter on top. Make a mixture of the rest of the sugar and the cinnamon and sprinkle it over the dough.

Roll the dough lengthwise to make a Swiss roll affair, cut the roll into about 25 slices. Place them with the cut edge facing up into bun cases on the baking sheet and let them rise under a tea towel for about an hour or until the buns have doubled in size.

Extra time: preheat the oven to 250oC

Beat together the egg and 2 tablespoons of water, brush the mixture carefully over the buns and sprinkle sugar on top to finish.

Bake in the pre-heated oven for 6-8mins. Allow to cool on a wire rack.

Full time results

Arrange on cake stand and scoff with afternoon tea or coffee at half time.

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Tottenham Hotspur F.C. ~ Steak and Yidney pie

Introduction: Tottenham Hotspur Football Club, commonly referred to as Spurs, is an English football club that plays in the Premier League. The club’s home stadium is White Hart Lane and it is the first premiership stadium I ever visited when I went to watch The Millwall play thereFile:Tottenham Hotspur.svg some time around 2002 I think.

Founded in 1882, Tottenham won the FA Cup for the first time in 1901, making it the only non-League club to do so since the formation of the Football League. Tottenham was the first club in the 20th century to achieve the League and FA Cup Double, winning both competitions in the 1960–61 season.

Supporters of Spurs adopted the nickname “Yid” as a direct response to opposition fans originally using the word against them as a form of taunting and abuse. “Yid” is used as a badge of honour by the supporters of Tottenham Hotspur F.C., whether they be Jewish or not. And it is in that kickballing spirit that I have named this recipe. I do not wish to offend in any way, this is a kickball cuisine recipe for Spurs fans, for their history and for their chant. This is not a commentary on the broader issues of race and religion. I hope you enjoy the recipe.

Preparation time: 45 mins

Cooking time: One kickball match (3 hours)

Home kit: a casserole, 3 pint pie dish, pie funnel, kitchen scissors, shallow dish and set aside dish.

Away kit: 4 plates, knives and forks

Serves: 4

Ingredients

  • 25g (1oz) butter
  • 2tbsp vegetable oil
  • 900g (2lb) braising steak, cut into 1 inch cubes
  • 3 lamb’s kidneys, snip out the white gristle and quarter
  • 3 tbsp. plain flour
  • 2 onions, peeled and finely sliced
  • 2 garlic cloves, peeled and chopped
  • 1 x 570ml (1 pint) dark ale
  • Good splash Worcestershire sauce
  • 100g (4oz) chestnut mushrooms, quartered
  • 375g (13oz) puff pastry
  • 1 egg yolk, to glaze the pastry
  • Sea salt and freshly ground black pepper
  • A little water

Method: Preheat the oven to 160oC

First half

Put the flour in the dish and season, coat the bits of steak and kidney in the seasoned flour. Heat the butter and oil in the casserole over a medium heat and brown a few pieces of meat at a time to seal in the flavours. Set aside and continue until it is all browned. Add a little water to the casserole and loosen the loveliness at the bottom with a wooden spoon. Now fry the onions and garlic to cook for 10 minutes until soft and lightly coloured.

Add the ale and Worcestershire sauce and season. Put on the lid and cook in the oven for one kickball match (2- 2½ hours) until the meat is tender.

Add the mushrooms, stir and pour into the pie dish. Put the funnel in the centre and cool.

Second half – Increase the oven temperature to 200oC.

Grease the rim of the pie dish. Roll out the pastry on a lightly floured board. Cut a 1 inch strip of pastry and press on to the rim of the pie dish. Brush the rim with water. Roll the remaining pastry to make a lid and place on top of the pie, pressing down the edges. Trim and knock up by using a flat-bladed knife and horizontally tapping the edge. Decorate the centre of the pie with a pastry cockerel standing on a kickball. Mix the egg yolk with a little water and brush over the pastry. Place in the oven and cook for 25 to 30 minutes or until the pastry is risen and golden brown.

Extra time

The cooked meat mixture can be frozen for up to a month in the pie dish in a freezer bag. To assemble the pie, simply defrost and play the second half.

Full time results

Stick on a plate with peas and eat with a pint of ale.

Tottenham Hotspur F.C. ~ Oysters Ardiles

Introduction: Osvaldo César Ardiles  was born in Bell Ville, Córdoba on the 3rd August 1952, referred to here as Ossie Ardiles, is a football coach, pundit and former kickballer.  He was part of the national Argentinian team the won the World Cup  in1978. He now runs the Ossie Ardiles Soccer School.

A competitive and skilled midfielder, Ardiles became a cult hero in England, along with Glenn Hoddle and compatriot Ricardo Villa, while playing for Spurs.

And so to the recipe, also known as the Hangtown Fry this recipe was probably invented in Placerville, California, then known as Hangtown, as fodder for rich gold prospectors in the 1850’s or as the final meal for a condemned man.

Preparation time: 5mins

Cooking time: 5 mins

Home kit: large frying pan, mixing bowl, shallow dish, table spoon

Away kit: 4 plates, knives and forks

Serves: 4

Ingredients

  • 4 rashers of streaky bacon
  • 8 eggs
  • 8 shucked oysters
  • A palmful of chopped parsley
  • A good handful breadcrumbs in the dish
  • 30g butter
  • Sea salt and freshly ground black pepper

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

First half

Quickly fry the bacon on a medium to high heat until crisp. Set aside to drain on kitchen paper.

Beat the eggs in the bowl. Mix in the parsley and season with salt and pepper. Using your hands dip the oysters in the egg mixture and then coat with breadcrumbs. Melt the butter in the same frying pan as you used for the bacon, it should be hot but not so hot that you burn the butter. Fry the oysters until golden.

Second half

Pour the remaining egg mixture over the oysters in the hot (but not too hot) frying pan, leave it until set slightly, then using the tablespoon draw the edges of the omelette into the centre, tilt the pan to usher uncooked egg to pour towards the edges. Cook for a further minute, use a timer. Crumble the bacon and sprinkle onto the omelette.

Full time results

The Oysters Ardiles will continue to cook on the warmed plates so remove from the heat when the eggs are still slightly liquid on top.  Cut the omelette into quarters and serve immediately. With salad if you must.