flour

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

Ingredients

  • 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.

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Cardiff City F.C. ~ Malky Mackay Cakes

Introduction: Malcolm George “Malky” Mackay (born 19 February 1972) is a Scottish football manager and former player. He played as a defender and began his career in Scottish football with Queen’s Park and Celtic. He also won five caps for Scotland.

Malky Mackay

He was the manager of Cardiff City from June 2011 to December 2013. He had a very successful two and a half years there taking them from the Championship to the Premier league for the first time in their history.

This recipe is for Welsh cakes or Pice ar y maen, a teatime treat passed on through generations and still as popular as ever.

Preparation time: 10mins

Cooking time: 10 mins

Home kit: food processor, scone cutter, large mixing bowl and a griddle, not got a griddle? A large frying pan will do. A spatula

Away kit: 4 side plates, knives and forks

Serves: 3-4 This makes about 12

Ingredients

  • 8oz/225g self raising flour
  • teaspoon salt
  • teaspoon grated nutmeg
  • 4oz/110g butter
  • 4oz/110g caster sugar
  • 1 large egg beaten
  • 2-3 tablespoons milk
  • 2oz/55g sultanas

Method: Preheat the oven to 100oC

First half

Sieve together the flour, salt and nutmeg into a food processor. Cut a slice of hard butter, direct from the fridge, into the processor and whiz to the texture of fine crumbs. Add the sugar, and whiz in the egg and two tablespoons milk. Tip this mixture into the bowl, and add the sultanas. Knead briefly to a stiff dough – if it is crumbly, then add the third tablespoon of milk at this point to make it smooth. On a lightly floured surface, roll out the dough until it is about ½ inch thick. Cut into rounds using a scone cutter.

Second half

Heat a griddle, and rub it with butter. If you don’t possess a griddle, use a heavy frying pan instead. When it is very hot put the rounds of Welsh cake mixture onto this, and cook until brown on the underneath. Turn them over and cook on their other side. Remove them with the spatula to the wire rack to cool.

Full time results

Butter and eat with a nice cup of tea at half time.

Sunderland A.F.C. ~ Black Cat Pudding

Introduction: The link between Sunderland AFC and the black cat stems originally from a gun battery on the River Wear in 1805 which was called the ‘Black Cat’ battery after the men manning the station heard awful howling from a wailing black cat.

A hundred years later in 1905, a black cat was pictured sitting on a football next to Chairman F.W. Taylor and three years later a black cat featured on a team photograph.

image

The first official badge

This is a vintage recipe for a Sunderland pudding from the 18th Century when it was also known as a flour pudding.

Preparation time: 40mins

Cooking time: 20-30 mins

Home kit: large mixing bowl, some small cups

Away kit: some saucers

Serves: some

Ingredients

  • 225g sugar
  • 225g butter
  • 1 pint of milk
  • 300g of sifted flour
  • 3 eggs and 2 egg yolks
  • A little lemon zest

Method: Preheat the oven to 100oC

First half

Heat the milk until hot but not boiling and stir in the butter until it melts. Let it cool for about ½ an hour before adding the other ingredients.

Stir in the sugar, flour and eggs and lemon zest. Whisk the mixture until light and fluffy.

Second half

Butter the cups and fill them rather more than half full; bake for about twenty minutes to half an hour.

Full time results

Serve with fruit, cream, custard or all three poured into the cups you cooked them in. Remember to put them on the saucers.

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.

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 United F.C. ~ Paul Schones

Introduction: Paul Scholes is an exemplary kickballer playing for Manchester United and an excellent cricketer in his day. He started training for Manchester United at the age of 14.  He has played 499 matches for them, scoring 107 goals.

He has also represented England from 1997 to 2004 earning 66 caps. One of the best kickballing midfielders of his generation during which he amassed some 120 bookings. He has retired twice.

image

He is an asthmatic and has a knee condition with the excellent name of Osgood–Schlatter disease, which sounds a little Chelsea-esque to me. He does a lot of work encouraging the youth of Manchester by making school appearances and is a strong supporter of the Hearts And Minds Challenge charity that is looking to build a centre of education for autism.

A savage on the field; a saint off it.

Preparation time: 30 mins

Cooking time: 20 mins

Home kit: non-stick baking sheet, food processer, medium mixing bowl

Away kit: A serving plate

Serves: 8

Ingredients

  • 225g/8oz self-raising flour
  • Half a teaspoon of salt
  • 55g/2oz cold butter, diced
  • 30g/1oz caster sugar
  • 150ml/5floz milk
  • 115g/4oz chopped dried apricots (ginger you see)

Method: Preheat the oven to 200oC

First Half

Lightly oil a non-stick baking sheet.

Sift the flour and salt into a food processor. Add the butter, whiz to fine crumbs, and then tip the mixture into a bowl. Otherwise, sift the flour and salt into a bowl and, using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs.

Stir in the sugar and the dried apricots, then add the milk and mix until it forms a soft, spongy dough.

Turn out onto a lightly floured surface and gently knead until it is just smooth. The raising agent starts to work as soon as the liquid is added, so it’s essential to be quick.

Second Half

Roll out the dough to about 2.5cm (an inch) thick. Dust a 7cm (2¾ inch) diameter pastry cutter in flour and quickly stamp out your scones.  Place the scones on the baking sheet and bake for 20 minutes until well risen and brown.

Full time results

Allow to cool a little and serve warm with a nice cup of tea at half time.

Norwich City ~ Canary Pudding

Introduction: It is thought that Norwich has long a connection with canaries from the 15th and 16th centuries when Flemish weavers imported the birds to East Anglia from the Dutch colonies in the Caribbean.

Preparation time: 10mins

Cooking time: 10 mins

Home kit: 6 small cups, a little mixing bowl

Away kit: 4 plates, knives and forks

Serves: 4

Ingredients

  • 2 eggs
  • 2 oz. flour
  • 2oz. butter
  • 2oz. caster sugar
  • 1 tsp. baking powder
  • butter for greasing

Method: Preheat the oven to 200oC

First half

Grease the six cups with butter.  Now beat the butter in the bowl to a cream, add the sugar, one egg and half the flour and a little more beating.  Beat in the other egg and the remaining flour and finally the baking powder.

Second half

Put the mixture into the cups and pop them in the oven (perhaps on a tray) for 10 minutes.

Full time results

Serve with lemon curd or jam.