Carrot

West Bromwich Albion F.C. ~ Baggie Beeff Astle

Introduction: Jeffrey “Jeff” Astle (13 May 1942 – 19 January 2002) was an English footballer. He played 361 games for West Bromwich Albion, scoring 174 goals, and was one of the most iconic players in the history of the club. He also won five caps for England, but did not score any goals. The Albion fans nicknamed him “The King”.

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He would appear on the TV show “Fantasy Football League” with Skinner and Baddiel where he would sing during the closing credits. Jeff Astle is celebrated on the gates of the Hawthorns.

This recipe is based on a traditional Staffordshire beef lobby, The King of stews.

Preparation time: 20 mins

Cooking time: 40 mins first half then 1 hour in the second half

Home kit: Large casserole dish

Away kit: 4 plates, knives and forks

Serves: 4

Ingredients

  • 450g/1lb stewing or braising steak – fat removed and cut into small chunks
  • A handful pearl barley
  • 1 onion diced
  • 1-2 cloves of garlic, crushed
  • 4 potatoes diced
  • 1 swede diced (the big orange fleshed ones not the little white ones)
  • 4 celery sticks, chopped
  • 4 diced carrots
  • Beef stock

Method: Preheat the oven to 180oC

First half

Put the meat, onion and pearl barley in the casserole and cover with water. Bring to the boil and then simmer gently on a very low heat for 40 mins. Stir occasionally to prevent it from sticking. Meanwhile peel and chop the vegetables to dice of a similar size.

Second half

Add the vegetables to the casserole and top up with stock to cover the vegetables. Bung in the oven for approximately 60 mins or until everything is softly cooked and the meat is tender. Season to taste.

Full time results

Serve in big bowls with chunky bread.

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Stoke City F.C. ~ Staffordshire hotpotters

Introduction: Stoke City Football Club is an English professional football club based in Stoke-on-Trent, Staffordshire that plays in the Premier League. Founded as Stoke Ramblers in 1863 the club changed its name to Stoke City in 1925 after Stoke-on-Trent was granted city status. They are the second oldest professional football club in the world, after Notts County, and are one of the founding members of the Football League.

File:Stoke City FC.svg

This is a great dish as you bung everything into one pot. Not much washing up to do.

Preparation time: 15 mins

Cooking time: 25 mins

Home kit: large heavy-based casserole dish , resting dish

Away kit: 4 plates, knives and forks

Serves: 4

Ingredients

  • 1 tbsp. vegetable oil
  • 8 fat pork sausages
  • 1 large onion, finely chopped
  • 2 carrots, chopped
  • 2 x 415g tins baked beans
  • 2tbsp tomato ketchup
  • 1 bay leaf
  • 1tbsp Worcestershire Sauce
  • 1tbsp black treacle
  • Freshly ground black pepper
  • Generous pinch of salt

Method:

First half

Heat the oil in the casserole dish and brown the sausages all over which will take about 5mins. Set aside. Now soften the onion and carrots in the casserole by cooking gently, covered, for 10min.

Second half

Add the baked beans, tomato ketchup, bay leaf, Worcestershire sauce, black treacle and some seasoning. Return the sausages to the pan, cover and simmer gently for 10min, stirring occasionally, until the sausages are cooked through.

Full time results

Remove the bay leaf before serving with a green salad. Ha! Just kidding, mashed potatoes, serve with mashed potatoes.

You can cook this the day before and bung it in the oven to be ready to eat when you get back from the match.

Kickball Cuisine ~ Chris Kamarinara sauce

Introduction: This recipe is named after the unbelievable Chris Kamara, he is an English kickballer who has played for Portsmouth, Swindon Town, Brentford, Stoke City, Leeds United, Luton Town, Sheffield United, Middlesbrough, and Bradford City . He also managed both Bradford City and Stoke City. He is now a brilliantly enthusiastic presenter and football analyst on Sky Sports.

A marinara sauce is Italian and essentially made of tomatoes, garlic, onions and herbs, though the recipe does vary by region. It means “mariner’s sauce” which I think is appropriate for Chris as I believe he used to serve in the Royal Navy.

I am not sure which team the splendid Mr. Kamara has the strongest allegiance to (perhaps he’ll tell me) so I have placed him under kickball generally as this sauce can work with many, many things.

I do know that he has been a national ambassador for the Marie Curie Cancer Care charity since 2010, which is why you’ll often see him wearing a daffodil lapel pin.

Preparation time: 15 mins

Cooking time: 50 mins

Home kit: Medium saucepan

Away kit: Storage jar, spaghetti, meal ball

Serves: Some

Ingredients

  • 3 tbsp. extra-virgin olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 stalk of celery, finely chopped
  • 1 carrot, grated.
  • Generous pinch of sea salt
  • freshly ground black pepper to taste
  • 2 tins plum tomatoes
  • 2 dried bay leaves

Method:

First half

Heat the oil over a low to medium flame (extra virgin olive oil is quite delicate) in the saucepan and add the onions and celery, sauté until they are translucent, this takes about 5 minutes. Don’t brown them, it spoils the flavour.

Second half

Reduce the heat and add the garlic, carrots, salt and pepper. Continue to sauté until all the vegetables are all soft, about 5 more minutes. Add the tomatoes and bay leaves, simmer uncovered over a low heat until the sauce thickens, about 20 mins.

Full time results

Remove and discard the bay leaves. Taste and season the sauce with more salt and pepper if necessary. Pour over your Everton F.C. ~ Alan meat Ball or Crystal Palace ~ Spaghettian Wright, Wright, Wright Marinara. You can also store it in the fridge for a few weeks using the large jar.