Cinnamon

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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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.

Manchester City F.C. ~ Alan Oat Cakes

Introduction: Alan Arthur Oakes played as a midfielder for Manchester City and is their all-time appearance record holder. He made 680 league and cup appearances for them in total, scoring 33 goals. He was given the club’s Player of the Year award in 1975 and was inducted into the Manchester City Hall of Fame in 2005.

Alan Oakes was renowned for his professionalism among the footballing figures of his time.  And what greater compliment can you get then when an opposing manager, Bill Shankly,  described him as “exactly the kind of player youngsters should use as a model”.

Preparation time: 10mins

Cooking time: 20 mins

Home kit: large saucepan, 8 inch square baking tin

Away kit: Serving plate

Serves: a kickball team

Ingredients

  • 200g (7oz) butter
  • 150g (5oz) Demerara sugar
  • 4tbsp golden syrup
  • 1tsp ground cinnamon
  • Finely grated zest of ½-1 orange, to taste
  • 400g (14oz) jumbo oats
  • 100g (3½oz) raisins or sultanas

Method: Preheat the oven to 190oC

First half

Grease and line the baking with grease proof paper. Melt the butter in the saucepan and add the sugar, syrup, cinnamon and orange zest. Stir and heat gently until the sugar dissolves.

Second half

Remove pan from heat and stir in the oats and raisins. Press into the baking tin and bake for 15-20min until golden brown.

Full time results

Leave to cool before cutting into squares and popping on the serving plate for a nice cup of tea at half time.