Hull City A.F.C. ~ Tiger prawns

Introduction: Hull City AFC was founded in 1904, they traditionally play in black and amber striped shirts, hence their nickname The Tigers. The club’s mascot is Roary the Tiger. He is not a prawn.

Hull City badge

The owner, Assem Allam, has asked to change the club’s name to Hull Tigers but this has not been accepted by The FA yet (Mar 2014).  There is some dissention among Hull City supporters who believe that Assem does not understand what a kickball club’s name means in terms of history and tradition.  Understandable, Hull is a city not a brand.

I really like this recipe, it has beer!

Preparation time: 10 mins

Cooking time: 5 mins probably less

Home kit: large mixing bowl, large frying pan or wok, small bowl for the dusting flour

Away kit: 1serving plate, kitchen roll

Serves: 4


  • 1 bottle Tiger beer (330ml)
  • 200g plain flour
  • 1 tsp. salt
  • 1 tsp. paprika
  • 12 raw tiger prawns
  • another 200g plain flour, for dusting
  • hot sweet chilli dipping sauce

Method: Carefully heat the oil to 190oC

First half

Pour the beer into the bowl and sift the first 200g flour, salt, and paprika into it. Whisk until the batter is light and frothy man.  Put the second 200g flour into the dusting bowl.

Second half

Heat at least 2 inches of oil in the frying pan or wok. When the oil reaches frying temperature coat the prawns with flour, shake off any excess and dip into the batter. Carefully drop them into the hot oil three at a time to avoid tiger prawn clump.

When they are brown, this will take less than a minute, scootch them about a bit to make sure they are brown all over, fry for another minute. Drain on the kitchen paper on the serving plate.

Full time result

Serve hot with sweet chilli dipping sauce.

West Ham United F.C. ~ Sir Geoff BratHursts with Sauerkraut

Introduction: Sir Geoffrey Charles “Geoff” Hurst MBE (born 8 December 1941) is a former England international footballer. A striker, he remains the only man to score a hat-trick in a World Cup final as England recorded a 4–2 victory over West Germany at the old Wembley in 1966. He made many Germans very sour.

I met Sir Geoff a while ago at a Teenage Cancer Trust fund raising event, I am probably the only Englishman since 1966 who failed to recognise him.  Sorry Stevie…

Preparation time: 10mins

Cooking time: 20 + 10 mins

Home kit: large saucepan, colander and grill

Away kit: 4 plates

Serves: 4


  • 6 fresh bratwurst
  • 2 (440 ml) cans beer/lager
  • 6 soft hot dog buns, split and toasted
  • English mustard
Sauerkraut Relish:
  • 3 Tbs. vinegar
  • 1 Tbs. sugar
  • 1 tsp. pickling spice
  • 1 tsp. caraway seed
  • A can sauerkraut, drained
  • ¼ finely chopped red pepper

Method: Preheat the grill to medium heat

First half

Prick several holes in the skin of each sausage. Put the bratwurst and beer into the saucepan and bring to a boil. Reduce the heat, cover and simmer for about 20 minutes until no longer pink. Drain into the colander and set aside to cool.

Now, in the same pan stir together the vinegar and sugar, cook until sugar is dissolved. Add the pickling spice, caraway seeds, drained sauerkraut and pepper. Stir again briefly, cover and allow to cool.

Second half

Grill the bratHursts under the medium heat, turning frequently until the skins are golden brown. This will take between 5 and 10 minutes.

Full time results

Serve in the buns with mustard and the relish while watching international kickball on the tele between Germany and England.