Gelatine

STOKE CITY F.C. ~ Jackie Marshmallows

Introduction: John Henry “Jackie” Marsh (born 31 May 1948) is Stoke City’s right back.

Here he is with Mick Pejic and Goujon Banks.

Marsh began his career with Stoke making his debut in 1967 where he soon became a member of Tony Waddington’s first team in the 1970s as Stoke enjoyed their most successful period. Marsh played in the 1972 Football League Cup Final when Stoke beat Chelsea 2–1. He also played for the club in the UEFA Cup. In total he made 440 appearances in the twelve seasons he spent at the Victoria Ground.

Preparation time: 1 day 10-15 mins

Cooking time: 10 mins

Home kit: A mixer, medium pan, sugar thermometer (or a spoon), 8in x 12in non-metallic serving dish

Away kit: use the serving dish

Serves: 4

Ingredients

  • 3 tbsp. powdered gelatine
  • 375g (13oz) granulated sugar
  • 400g (14oz) golden syrup
  • 1tbsp. vanilla extract
  • Red food colouring
  • Icing sugar, to dust

Method: Preheat the oven to 0oC as it needs no baking

First half

Put the gelatine into the bowl of a freestanding mixer fitted with a whisk attachment and add 125ml (4fl oz.) cold water. Leave to soak while you make the sugar syrup.

Put the sugar, golden syrup, a pinch of salt and 125ml (4fl oz) water into a medium pan and heat over medium heat, stirring, until the sugar dissolves. Turn up the heat and bubble, carefully swirling the pan occasionally, until the mixture reaches 240°F (or 115°C) on a sugar thermometer. If you have not got one of these the syrup should form strings when you lift out your stirring spoon.

Turn on the freestanding mixer to a low speed and gradually add the hot sugar syrup. Turn up the mixer to high and continue beating until the mixture is very thick and white about 10-12min (set a timer to make sure the mixture is thick enough).

Second half

Meanwhile, generously dust the non-metallic serving dish with sifted icing sugar.

When the marshmallow mixture is ready, beat in the vanilla and the red food colouring to get your Jackie Marshmallow Stoke Red. Scrape into the dish and gently level. Dust the top with more sifted icing sugar and allow to stand overnight at room temperature.

Full time results

Put some icing sugar into a medium bowl, ready for dusting the individual marshmallows. Slice round the edges of the dish to release the marshmallow on to a board (you might need to peel it out). Cut (or snip) into 1in squares. Working a few at a time, toss the squares into the icing sugar bowl to coat and transfer to a container or bags. Complete until all marshmallows are dusted.

You can of course make a another batch or leave half of this batch white for the full colours.

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Southampton F.C. ~ St. Mary’s Jelly

Introduction: St Mary’s Stadium is the home of Southampton F.C. in the lovely city of Southampton. It is a UEFA 4-star rated stadium and with a capacity of 32,689 is the largest football stadium in the south of England, outside London.

image

The Saints have played there since August 2001 when they moved from The Dell, which for held just over 15,000 spectators. The first match was played on 1 August 2001 against RCD Espanyol.

I have been to this stadium when I watched The Millwall from the stands. I was completely dressed in black for style purposes on that eventful day.

Here’s a strawberry and cream recipe for the colours.

Preparation time: 20mins

Cooking time: 5 mins

Home kit: large jug, 2.7 litre (4¾ pint) non-stick kugelhopf mould (ha!) or large bowl (more likely), medium saucepan, another bowl

Away kit: 11 plates and spoons

Serves: a kickball team

Ingredients

  • 2 x 135g packs strawberry jelly, Hartley’s is recommended.
  • ⅛ tsp. edible gold glitter, optional for the next FA Cup Final win.
  • Light oil for greasing, optional
  • 100g (3½oz) caster sugar
  • 1 vanilla pod, split lengthways
  • 300ml (½ pint) double cream
  • 600ml (1 pint) milk
  • 8 gelatine sheets

Method: Preheat the oven to 0oC (It’s a jelly!)

First half

Start by making the jelly. Snip the jelly into cubes and put into the large jug. Pour over 300ml (½ pint) boiling water and leave to dissolve, stirring occasionally. Top up the mixture with cold water until there is 1.2 litre (2⅛ pint). Stir in the glitter, if using.

Pour the strawberry jelly mixture into the kugelhopf mould or large bowl (if non-stick, grease lightly with the mild oil). Chill until completely set, which will take about three hours or one kickball match.

Second half

Meanwhile put the sugar, vanilla, cream and milk into a pan and heat gently, whisking occasionally to help release the vanilla seeds, until mixture just begins to boil. Take off the heat and leave to infuse for 15min.

Put the gelatine sheets into a bowl and cover with cold water. Leave to soak for 5min. Lift the soaked gelatine out of the water (discard water) and add to the cream pan – stir to dissolve (if the cream mixture is not hot enough to dissolve the gelatine, then reheat gently until it dissolves). Lift out the vanilla pod and leave the cream mixture until completely cool –the strawberry jelly needs to be fully set before proceeding.

Gently pour the cream mixture over the set jelly and refrigerate to set completely – about 5hrs. Or two games of kickball.

Full time results

To serve, turn out the jelly on to a serving plate. If it doesn’t come out easily, dip the base of the mould briefly into a bowl of hot water (take care that the water does not touch the jelly). Turn out and serve.