Ginger

Wigan Athletic F.C. ~ Crab Laticakes

Introduction: The club’s nickname, “Latics” is a contraction of the word “Athletic” in some strange dialect.

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Make these up before you go to the match and stick them in the fridge to firm up.

Preparation time: 10 mins

Chilling time; The longer the better

Cooking time: 10 mins

Home kit: large mixing bowl, large non-stick frying pan

Away kit: 4 plates, knives and forks

Serves: 4

Ingredients

  • 250g (9oz) white crab meat
  • 4 spring onions, thinly sliced
  • A thumb of fresh ginger, grated
  • 4tbsp fresh chives, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 2 large eggs
  • 200g (7oz) fresh white breadcrumbs
  • 3tbsp vegetable oil
  • 4tbsp mayonnaise (full fat not that light rubbish)
  • Finely grated zest and juice of ½ lime, plus lime wedges to serve
  • Sea salt and freshly ground black pepper

Method: Preheat the oven to 100oC

First half

Mix the crab, spring onions, ginger, chives, chilli, eggs and breadcrumbs together in the bowl. Season and form into 16 round patties.

Second half

Heat the oil in the frying pan. Fry the crab cakes for 3 mins each side so they turn crispy and golden – if you do this in batches they turn crispy quicker as there is not so much steam in the pan.

Full time results

Mix together the mayonnaise, lime zest and juice. Season well and serve with the crab cakes, lime wedges and a crisp green salad if you must or stick them in come crusty bread rolls.

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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.

Southampton F.C. ~ Currie McMenemy

Introduction: Lawrence “Lawrie” McMenemy MBE (born Gateshead, 26 July 1936) is a retired English football coach, best known for his spell as manager of Southampton Football Club.  He was on the Newcastle payroll but never played for the first team. Lawrie McMenemy is rated in the Guinness Book of Records as one of the twenty most successful managers in post-war English football.

His 12 years at Southampton put both him and the club on the map by guiding Southampton to FA Cup victory with a 1-0 win over Manchester United in 1976. They were runners-up in the League Cup in 1979 and the First Division in 1983-84. He persuaded Kevin Keegan, the then England captain, to join Southampton in 1980 after two years in the Bundesliga.

He is an ex-Coldstream Guardsman.

Blimey I’ve not cooked this in a while. I think the last time was for that great kickball aficionado David “Rodders” Carr.

Preparation time: 30 mins

Cooking time: 1 match

Home kit: large shallow casserole and a boiled kettle

Away kit: 4-6 plates, knives and spoons

Serves: 4-6 (well it should but often gets completely scoffed)

Ingredients

  • 1 lb. Neck or leg of lamb cut into 1 inch cubes
  • 4 tbsp. vegetable oil
  • 1 large onion
  • 4 cardamom pods, bruised
  • 4 green chillies, chopped
  • 2 red chillies, chopped (torn up if dried)
  • 1 thumb fresh ginger, grated
  • 4 cloves garlic, peeled and finely chopped
  • 1 tbsp. ground coriander
  • 2 tbsp. Paprika (Spanish is best, Rodders bought me some)
  • 1 tsp. turmeric
  • Some hot water
  • 1 tsp. tamarind paste or juice of 1 lemon
  • Some salt
  • A handful of fresh coriander leaves

Method: Preheat the oven to 180oC

First half

Fry the onion and cardamom pods in the casserole dish over a medium heat until the onion begins to brown. Reduce the heat and add the red and green chillies, ginger, garlic, coriander, paprika, turmeric and fry them for a minute. Add the meat and fry until the pieces are evenly browned, about another 5 mins.

Second half

Add a little hot water, the tamarind paste or lemon juice and place in the oven for 1¾ hours.

Or reduce the heat to 140oC and you can leave it for as long as you like, say a trip to the kickball and back again.

Full time results

Serve with plain boiled rice and dahl which you can pick up from the Indian on the way home from the match. Eat with a spoon, curries are always eaten with a spoon in our family.

Aston Villa F.C. ~ Billy (Walker) Balti

Introduction: This recipe is named after William Henry “Billy” Walker, considered by many to be the greatest ever Aston Villa player. He was born in Wednesbury, Staffordshire and joined Villa in 1914 where he stayed for the rest of his playing career, retiring in 1934. He played for the club 478 time scoring 214 goals, he is still their all time top goal scorer. He played for England 18 times scoring 9 goals.

This recipe is from the Balti Triangle. Birmingham became Britain’s Balti capital following its arrival in the city in the 1970’s courtesy of the city’s Pakistani and Kashmiri communities. A Balti curry is traditionally cooked over a high flame with spiced fresh meat and/or vegetables then cooked again with extra spices and served in the round-bottomed balti dish.

You will find it easier to make the curry if you get all the spices ready beforehand. Do not attempt this recipe if pleasantly light headed. Kickballers, know your limits!

Preparation time: 30 mins

Cooking time: 40 mins

Home kit: a large ovenproof casserole

Away kit: 4 balti dishes, naan bread and spoons

Serves: 4 as a starter

Dry Ingredients

  • ½ tsp. mustard seeds, crushed
  • 1 tsp. Garam Masala
  • 4 dried curry leaves, crushed
  • 1 tsp. sugar
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. cinnamon
  • 1 tsp. ground cloves
  • 1 tsp. turmeric
  • 1 tsp. nigella seeds
  • 4 cardamom pods, bruised

Other ingredients

  • 1 tbsp. groundnut oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed and chopped
  • 1 thumb fresh root ginger, peeled and grated
  • 5 green chillies, chopped
  • Bunch fresh coriander, roughly chopped
  • 2 large chicken breasts, cut into bite-sized pieces
  • 250 ml vegetable or chicken stock
  • 1 tsp. tomato purée
  • Generous pinch of salt
  • 1 bay leaf
  • 1 large tomato, sliced

Method: preheat the oven to 180oC

First half

Heat the oil in the casserole over a medium heat, when it is hot but not smoking, add the lightly crushed mustard seeds, cook for 30 seconds only, beware they may pop and spit out of the pan. Add the chopped onion and cook for about 5 minutes until soft but not coloured. Then add all the spices plus the garlic and ginger. Cook for another couple of minutes, taking care to ensure the spices don’t burn.

Add the chicken and sugar stirring briskly to make sure all the chicken is coated in the spices and fry for 5 minutes , continue stirring to make sure nothing catches and burns.

Second half

Add the stock, the tomato purée, the pinch of salt and the bay leaf, bring to the boil and pop in the preheated oven. Cook for 25 minutes until the chicken is tender. Remove from the oven, add the fresh coriander and tomato, stir and set aside to continue cooking while you warm up the naan bread.

Full time result

Serve piping hot in Balti dishes with naan bread and Aston Spumante on the side.