Bay leaves

Wigan Athletic F.C. ~ Jewell Ruby Murray

Introduction: Paul Jewell (born 28 September 1964) is a former English footballer and manager.

In June 2001, Jewell returned to Wigan Athletic as manager, he had played for them making 137 league appearances and scoring 35 goals. In the 2002–03 season the club won the Division Two championship. They were near the top of Division One throughout the 2003–04 and then on the final day of the 2004–05 Championship season, Jewell’s Athletic side clinched promotion to the Premiership bringing top flight football to the Lancashire town for the first time.

On the final day of the 2006–07 season, Jewell steered Wigan safe from relegation after a win against Sheffield United at Bramall Lane on 13 May 2007. A day later, Jewell resigned as Wigan manager. Shame.

My grandfather used to put dried prawns in with his beef dishes but I have only just found a supplier for them so I have never tried them.

Preparation time: 20mins

Cooking time: 2 hours

Home kit: large shallow casserole, medium bowl and a pestle and mortar.

Away kit: 4 plates, 4 spoons (curry should be eaten with a spoon)

Serves: 4

Ingredients

  • 2 lb. stewing beef, cut into 1 inch cubes
  • A thumb of ginger
  • ½ a bulb of garlic
  • ¾ pint of water
  • 10 tablespoons (160 ml) vegetable oil
  • 10 cardamom pods
  • 2 bay leaves
  • 10 whole black pepper corns
  • 1 inch cinnamon stick
  • 1 large onion
  • 1 tsp. coriander seeds
  • 1 tsp. cumin seeds
  • 5 tsp. bright red paprika
  • 2 tsp. hot chilli powder
  • A generous pinch of salt (for grinding)
  • 2 tbsp. tomato puree
  • Freshly ground black pepper

Method: Preheat the oven to 180oC

First half

Put the coriander and cumin seeds into the pestle and mortar with the pinch of salt and do a little grind.

Heat the oil in the casserole over a medium flame. Brown the meat in batches and set aside in the bowl. Do a little grind…

Add the cardamom, bay leaves, pepper corns and cinnamon into the same oil. Stir once. After a few seconds tip in the onion, fry them until golden brown and caramelized. This is important to the taste and will take about 5 mins. Do a little grind…

Now add the ginger and garlic and fry for a further 30 seconds. Add the newly ground coriander and cumin along with the paprika and chilli. Roast these in the oil for a further 30 seconds. Now return the meat and scooch it about in the spices carefully coating each piece.

Second half

The spices will have stuck a bit at this point so pour in the water (careful it will sizzle) and use a wooden spoon to sloosh them off the bottom of the pan. Add the tomato puree and mix that in too. Bring to the boil and stick the casserole in the oven and leave to fester for 2 hours.

Full time results

Serve with pure white boiled basmati rice to contrast with the deep red of the gravy.

N.B. If you turn down the oven temp to 170oC you can leave this in the oven for an entire visit to your local stadium and it’ll be none the worse for wear.  Though you might need someone else to prepare the rice for you.

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Liverpool F.C. ~ Scoused herring

Introduction: Found swimming in The Pool, catch your herrings off the coast of Lancashire and scouse them up!

A scouser is named after a dish which I have not tried to cook as yet called lobscouse: a stew of meat and vegetables and hardtack that is eaten by sailors. I will find and post a recipe for it soonest.

Preparation time: 2 days and 3 hours and 20 mins

Cooking time: 0 mins (it’s a marinade!)

Home kit: medium saucepan, colander, casserole dish, fridge

Away kit: 1 serving plate

Serves: 6

Ingredients

  • 6 herring fillets (about 8 oz/225 g each)
  • 1½ tbls. salt
  • 1 tsp. English mustard powder
  • 2 large dill gherkins
  • 1 Spanish onion, thinly sliced

For the marinade:

  • 1 pint (570 ml) white wine vinegar
  • 1 tsp. whole allspice berries
  • 1 tsp. whole coriander seeds
  • 1 dried red chilli
  • ½ tsp. mustard seeds
  • a couple of bay leaves
  • 2 tsp. soft brown sugar

Method: preheat the fridge to cold (it’s a marinade!)

First half

Make the marinade in a saucepan by combining the vinegar, spices, chilli, bay leaves and sugar with 5 fl oz (150 ml) water. Bring to the boil and simmer very gently for 5 minutes. Remove from the heat and leave until cold. Next, sprinkle the herring fillets with the salt and let them drain in a colander for about 3 hours. After that, rinse off the salt and dry off any excess moisture with kitchen paper.

Second half

Cut each dill pickle into three lengthways, spread the side of each fillet thinly with mustard and place a piece of dill gherkin and some slices of onion horizontally at what was the head end of each fillet. Then roll them up from the head to the tail end – the skin being on the outside – and secure each roll with a cocktail stick. Pack them into an the casserole or dish and sprinkle the remaining onion on top. Pour over the marinade, cover the dish with cling film and put it in the lowest part of the fridge.

Full time results

The herrings will not be ready for serving for at least 48 hours and, in fact, they will keep well for at least a week. Stick on serving plate and eat with slices of fresh crusty bread.