Cheese

West Ham United F.C. ~ Cobby Moore

Introduction: Robert Frederick Chelsea “Bobby” Moore, OBE (12 April 1941 – 24 February 1993) was an English footballer. He captained West Ham United for more than ten years and was captain of the England team that won the 1966 World Cup.

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He is widely regarded as one of the greatest players of all time, and was cited by Pelé as the greatest defender that he had ever played against. Moore is a member of the World Team of the 20th Century.

Preparation time: 10 mins

Cooking time: 10 mins

Home kit: large low sided baking tray, large saucepan

Away kit: The baking tray you cooked it on

Serves: kickball team

Ingredients

  • A fresh cob loaf
  • 2 chicken breasts cut into 1 inch cubes
  • 1 small tin sweetcorn (195g), the Devil’s Leavings.
  • 250g cream cheese
  • 250g sour cream
  • A packet of spring onion soup mix (difficult to find these days, a chicken stock cube works well too)

Method: Preheat the oven to 180oC

First half

Use a bread knife to cut a circular lid from the top of the loaf. Being careful not to cut through to the base of the bread cut a vertical cylinder of bread. Use your hands to pull out the soft bread until you are left with a crust bowl. Slice or break the extracted bread into fingers and scatter on the baking tray.

Put the cubes of chicken into the pan and cover with water, bring to the boil and simmer for 10 minutes. Drain and set aside to cool.

Second half

Put the sweetcorn, cream cheese, sour cream and spring onion mix into a large saucepan and place it over medium heat, stirring constantly, until it is softened.

Pour the filling mixture into the crust bowl and top with the crust lid. Put the assembly into the oven for 15 minutes to toast the bread.

Full time results

Remove from the oven, stick on the table allow to cool a bit and eat with your fingers using the toasted bread to dip.

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West Bromwich Albion F.C. ~ Boing boing baguette

Introduction: The Baggies supporters celebrate goals by bouncing up and down and chanting “Boing Boing”. This dates back to the 1992–93 season, when the team was promoted from the Second Division.

image

Apparently boinging’s only really effective when stood on the terraces: in these days of all seaters it loses some of its impact. 

imageOnce upon a time the tea-ladies complained that every time a goal was scored, and the Brummie started boinging, the vibrations were transmitted through the concrete to the tea-bar and everything boinged about inside. The club were so concerned about this that they called in experts from Birmingham University to measure the effect of these sympathetic vibrations on the safety of the stand.

Preparation time: 5 mins

Cooking time: 5 mins

Home kit: small mixing bowl and a grill

Away kit: 2-4 plates

Serves: 2-4

Ingredients

  • 50g mature cheddar cheese, grated
  • 2 baguettes
  • 1 tin of tuna, drained
  • 4 tbsp. mayonnaise
  • A sprinkling of Worcestershire Sauce
  • Salt and pepper

Method: Preheat the grill to a medium heat

First half

Cut the baguettes in half and toast the crusty sides. While that is toasting drain the brine from the tuna and tip into the bowl. Mash in the mayonnaise, salt and pepper with a fork.

Second half

When the baggie is crunchy remove from the grill and spread on the tuna mix. Get as close to the edge as you can to protect the bread from the second toasting it’s about to get. Sprinkle on the cheese and Worcestershire sauce and put back under the grill until the cheese turns golden and bubbly.

Full time results

Stick them on the plates and serve. With salad if you must.

Clearly this would be better made with frog’s legs but this is not to the British palate I suspect.

Cardiff City F.C. ~ Bluebirdy Rarebit

Introduction: Cardiff have been called The Bluebirds since sometime between 1909 and 1911.

You might be interested in the connection with the children’s play imagecalled The Blue Bird, written by the Belgian playwright Maurice Maeterlinck in 1909. The bird, a symbol of happiness, is pursued by children who want to imprison it in a cage and the play’s theme urges us not to try to hoard happiness for ourselves.

It came to the New Theatre in Cardiff in late October 1911. The publicity surrounding the play’s arrival and then Maeterlinck’s Nobel Prize for Literature combined with the new blue strip led to a mystery Cardiff City supporter deciding to call the team ‘The Blue Birds’. Gradually, it emerged as the favoured nickname before being adopted officially by the club.

Preparation time: 20 mins

Cooking time: 10 mins

Home kit: small mixing bowl, large toaster and a grill.

Away kit: 1 serving plate, napkins

Serves: 4

Ingredients

  • 1 free-range egg yolk
  • 85g/3oz Danish blue cheese, crumbled
  • 3 tbsp. double cream
  • 1 tsp. Dijon mustard
  • A dash Worcestershire sauce
  • salt and freshly ground black pepper
  • 2 slices crusty white bread

Method: Preheat the grill to medium

First half

Vigorously mix the egg yolk, cheese, cream, mustard, Worcestershire sauce, salt and pepper in the bowl until well combined.

Second half

Stick two slices of bread in one toaster slot so you only toast one side of each. Top the un-toasted side with the egg and cheese mixture and slap onto a baking sheet and slide under the grill for 3-4 minutes, until golden-brown and bubbling on top.

Full time results

Stick on the serving plate and eat immediately.  Well not immediately as you will burn the roof of your mouth, but you know what I mean.

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.

Stoke City F.C. ~ Goujon Banks

Introduction: Gordon Banks, OBE (born 30 December 1937) is… well, he’s Gordon Banks isn’t he! He made 194 appearances for Stoke between 1967 and 1972, and won 73 caps for his country. He was named FWA Footballer of the Year in 1972, and was named FIFA Goalkeeper of the Year on six occasions.

Gordon Banks catching a dog

Clearly an animal lover, here he is saving a dog.

Banks made what he believed to be three of the best saves of his career in a Stoke shirt. He saved and caught a powerful, well placed header from Manchester City’s Wyn Davies from eight yards. The second was a Francis Lee header, which he saved at Maine Road, and the third was catching a volley from Spur’s Alan Gilzean hit from just six yards out at White Hart Lane.

Preparation time: 15 mins

Cooking time: 10 mins

Home kit: rolling pin, large frying pan, 3 saucers

Away kit: a large serving plate and some kitchen roll

Serves: A kickball team as finger food but 4 as a starter

Ingredients

  • 2 chicken breasts
  • 1 egg
  • ½ cup of flour
  • 1 matchbox of Parmesan cheese , grated
  • 1 tsp. Basil
  • 1 tsp. Oregano
  • 1 tsp. thyme
  • Handful of breadcrumbs
  • Some oil for frying

Method: Preheat the oven to 75oC and put in the large serving plate to warm

First half

Put the chicken breasts between two bits of cling-film and whack them with the rolling pin to flatten.

Cut the chicken into fingers about ½ inch wide. Put the flour, egg and breadcrumbs separately into the three saucers.  Grate the Parmesan and add the herbs to the breadcrumbs.

Second half – heat the oil in the frying pan

Dip the chicken fingers into the flour, then the egg and then the breadcrumb mixture and shallow fry in the frying pan over a medium heat until golden brown.  Do them a few at at time putting them on the kitchen roll on the plate in the oven.

Full time results

Serve from the warmed plate with tomato sauce, mayonnaise or just a squeeze of lemon juice.

Southampton F.C. ~ Saintchiladas

Introduction: The club has been called “The Saints” since it was founded on 21st November 1885 by members of the St. Mary’s Church of England Young Men’s Association (St. Mary’s YMA). So, it was an historic homecoming in 2001 when the team returned to St. Mary’s stadium next to that same church over a century later.

St. Mary's

In case you’ve not come across one of these (as I hadn’t) an enchilada is a tortilla rolled around a filling, chicken in this case, and smothered in a sauce of some description.

Preparation time: 30 mins

Cooking time: 15 mins first half and 20 mins second half

Home kit: A medium and large saucepan, two mixing bowls and a large baking tray

Away kit: 4 plates, knives and forks

Serves: 4

Ingredients

  • 1.5 pints chicken stock
  • 4 boneless, skinless chicken breasts, cut into strips
  • 6 green chillies
  • 1 clove garlic
  • 1 jar salsa
  • 4 oz. grated cheddar
  • 2 oz. grated parmesan
  • a handful of fresh coriander, chopped
  • 1 jar sliced black olives, drained
  • 1 jar enchilada sauce
  • Mexican hot sauce
  • 2 tsp. Cayenne pepper
  • 8 corn tortillas (6 inches across)

Method:

First half – before the match

Bring the stock to the boil in the medium pan, reduce the heat and add the chicken, chillies and garlic. Cook for 15 minutes or until chicken is cooked through. Strain chicken, run cold water over it and shred into a bowl. Mix in the jar of salsa and set aside.

In the other bowl, mix up the cheddar, parmesan, coriander and olives.

In the large saucepan over medium heat, combine enchilada sauce, Mexican hot sauce and cayenne pepper (to taste). Stir until simmering then remove from the heat and set aside.

Second half – After the match – Preheat the oven to 220oC

Grease the baking tray (unless it’s non-stick). Microwave the tortillas for 20 seconds to soften them. Place small handfuls of the cheese mixture and chicken in centre of each tortilla, roll up and place on the baking tray, seam side down. Ladle on sauce and top with any remaining cheese mixture. Bake 20 minutes.

Full time results

Serve with remaining sauce on the side.

Newcastle United F.C. ~ Geordie Pan Heggarty

Introduction: This is a bit convoluted so pay attention…  The Stanley Cricket Club of Byker was later formed in November 1881and renamed Newcastle East End F.C. in October 1882. In 1886 Newcastle East End moved from Byker to Heaton.

In August 1882, Newcastle West End F.C. formed from West End Cricket Club, and in May 1886, the club moved into St James’ Park.

The two clubs became rivals in the Northern League. In 1889 Newcastle East End became a professional team, before becoming a limited company the following March.

Newcastle West End were in serious financial trouble and approached East End with a view to a take over. Newcastle West End were eventually dissolved, and a number of their players and backroom staff joined Newcastle East End, effectively merging the two clubs, with Newcastle East End taking over the lease on St James’ Park in May 1892.

Newcastle United Logo.svg

Pan Heggarty is a traditional dish from the north east of England. It is a filling dish and a cheap way to fill stomachs.  The linguistic the root of Heggerty is probably the same as haggis , both derived from the French “hache” meaning chopped.

Preparation time: 30 mins

Cooking time: 40 mins

Home kit: Saucepan, large frying pan, grater and large mixing bowl

Away kit: 4 plates, knives and forks

Serves: 4

Ingredients

  • 2 large potatoes, par boiled and cooled
  • 1 medium onion, chopped
  • 4 rashers smoked streaky bacon, chopped
  • 2 cloves gnarly garlic, chopped
  • 150g strong cheddar cheese, grated
  • Handful fresh parsley, chopped (or a palmful of dried parsley)
  • Olive oil

Method:

First half

Par boil the spuds in the saucepan for 10 mins and leave to cool, running them under cold water helps. Fry the bacon in the large frying pan till crispy. While that is happening roughly grate the large potatoes into a large mixing bowl (large potatoes are easier to hold than little ones) then crumble in the crispy bacon and mix in the onion, cheese and chopped parsley. Make 4 patties out of the mixture.

Second half

Add some oil to the bacon fat (also called lard) in the frying pan and on a high heat fry the patties until they are crisp and brown, about 4 minutes a side. It is best to do them two at a time or the patties do not crisp up.

Full time

Lay the table with the away kit and serve and eat as soon as they have cooled down enough, with salad if you must.

Manchester City F.C. ~ Kompany casserole

Introduction: Vincent Jean Mpoy Kompany, is a very nice Belgian chap and captain of Manchester Citeh.

That is how you spell it according to my friend and fervent Citeh supporter Phil Clews.

Mr. Kompany is an ambassador for the SOS Children’s villages charity that provides education and safe accommodation for children living in poverty in the Democratic Republic of Congo, where his dad comes from. He is listed 23rd in the world’s top 100 kickball players.

This recipe is ideally suited to a kickball day. You make it on the day before and stick it in the fridge to fester. It cooks best from a cold oven so you can set the oven to finish cooking when you get back from the match/pub (ask a young person how to do this).

Preparation time: 20 mins

Cooking time: 1 hour + 20 mins to brown

Home kit; Large frying pan, large and quite deep 13″x9″ baking tray, medium mixing bowl

Away kit: 8 warmed plates, knives and forks

Serves: 8

Ingredients

  • 1 lb. Grated potatoes
  • 1 onion, chopped or grated
  • 1 lb. ground pork sausage meat, browned in a frying pan and drained
  • 1 green pepper, chopped
  • 4 oz. sliced mushrooms (or a small tin, drained)
  • 4 oz. grated Cheddar cheese
  • 1 doz. eggs
  • ½ pint whole milk (none of that skimmed rubbish!)
  • Salt and pepper to taste

Method: Don’t preheat the oven

First half

Spread half of the grated potatoes in the lightly greased baking tray, tin or glass it does not matter. Then layer on half the onion, all the sausage meat, the remaining onion, green pepper, mushrooms and half the cheese. In the bowl, whisk together the eggs, milk and seasonings. Pour this mixture over the casserole; top with remaining grated potatoes and cheese. Cover with cooking foil and refrigerate overnight.

Second half

Place the casserole in a cold oven and bake, covered, at 180oC for about an hour. Uncover and bake for a final 20 minutes to brown the top, test by inserting a knife into the centre,  if it comes out nice and clean we’re done.

Full time result

Serve at once on warmed plates with nothing, it’ a meal in itself.

Fulham F.C. ~ Craven Cottage pie

Introduction: Craven Cottage has been the home ground of Fulham since 1896.  Its current capacity is 25,700, the record attendance was for a game against the Millwall Dockers on the 8th October 1938 and stands at 49,335.

This pie should be made with King Edward potatoes as they were named after King Edward VII who was King when Fulham ascended to the football league in 1903.

Preparation time: 20 min

Cooking time: 1 hour 20 mins

Home kit: a large saucepan, large shallow ovenproof baking dish

Away kit: 4-6 dinner plates and forks

Serves: 4-6

Ingredients

  • 1 tbsp. sunflower oil
  • 1 lb. beef mince
  • 1 medium onion, chopped
  • 2 tbsp. Worcestershire sauce
  • 2 x 400ml cans of chopped tomatoes
  • 350g frozen mixed vegetables (carrots, peas, green beans)
  • 1 lb. peeled potatoes
  • A knob of Butter (proper stuff)
  • A matchbox sized piece of strong cheddar, grated
  • Generous pinch of salt and pepper

Method: Preheat the oven to 180oC

First half

Heat the oil in the saucepan over a medium heat and fry the onions until soft, then add the beef, keep frying until the beef is evenly browned, this will take about 10 minutes. Now pour in the two cans of tomatoes, Worcester sauce and the frozen mixed vegetables. Season to taste, with salt and pepper, cover and simmer for 30 minutes.

While that’s happening, cut the potatoes into small chunks (they cook quicker) and boil them in salted water until soft. Drain and mash them to smithereens with the butter.

Second half

Now it all comes together.  Lightly grease the baking dish and spoon in the mince mixture. Spread the mash over the top and sprinkle the cheese over the mash. Place in the oven for 30-40 mins until thoroughly hot and the cheese is bubbling.

Full time result

Serve on its own on piping hot plates.  It’s a meal in itself!

Fulham F.C. ~ Fulanhamme sandwich

Introduction: Fulham F. C. were founded in 1879 as Fulham St Andrew’s Church Sunday School F.C. They are based in Fulham, London Borough of Hammersmith and Fulham that used to be the diocese of “Fulanhamme and Gibraltar”.  The club has spent twenty-four seasons in English football’s top division, the majority of that in two spells during the 1960s and 2000s.

File:Fulham FC.svg

A Fulanhamme sandwich is a lunch sandwich, made with Lord London soft cheese, shredded ham in a small soft roll. This is to get the bread, meat, cheese, condiment balance correct.

Preparation time: 5 mins

Cooking time: 10 mins (I know it’s a sandwich!)

Home kit: Kitchen foil, optional baking tray

Away kit: 1 plate

Serves: 1 person per bun

Ingredients

  • Shredded ham
  • Lord London soft cheese
  • Butter (Proper stuff)
  • Horseradish mustard (yes it does exist)
  • Soft roll (small)

Method: Preheat the oven to 120oC

First half

Make the sandwich with the stuff.

Second half

Wrap in foil and stick it in the oven for 10 mins.

Full time result

Eat.