Introduction: John Akin Salako (born 11 February 1969) is a Nigerian-born English former professional footballer, sports television pundit and U16 coach of Premier League side Crystal Palace.
He played as a midfielder for Palace from 1986 until 1995. He represented England at senior level, earning five caps, all during 1991. He help Palace reach the FA cup final in 1990.
Preparation time: 5mins
Standing time: 0-30 mins
Home kit: whizzy stick (hand held blender) and whizzy stick beaker
Away kit: medium serving bowl, tortillas
- 1 tsp. chilli powder
- bunch coriander, chopped (Basil is a good substitute)
- 2 tomatoes, finely chopped
- ½ red onion, finely chopped
- ½ lime, juice only
- 1 ripe avocado
- salt, to taste
Put the coriander, tomato, onion, ripe avocado and salt into the whizzy stick pot and whizz them into submission. Stir in the chilli and the lime juice which loosens the mixture.
Leave to fester for about 30 mins but you can tuck in immediately if time is short.
Full time results
Slop into the bowl and dip the tortillas into it.
Is it salsa? Is it guacamole? No it’s Salsalako. Works well in fajita’s too.
Introduction: The club’s nickname, “Latics” is a contraction of the word “Athletic” in some strange dialect.
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
- 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
Mix the crab, spring onions, ginger, chives, chilli, eggs and breadcrumbs together in the bowl. Season and form into 16 round patties.
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.