Onion

Carrow Roast Turkey

And we’re off…

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Prepped and into the oven…

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Hull City A.F.C. ~ Waggy and Chillo con carne

Introduction: Waggy and Chillo are the nicknames of Ken Wagstaff and Chris Chilton. The Hull City AFC goal scoring machine of the late sixties. Ken delivered 197 goals in 434 appearances, while Chris scored 222 goals in 477 appearances. They are both now in their 70’s.

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A Chris Chilton quote;

“I’ve just been through a knee operation so that’s two metal hips and a metal knee now,” he said. “They’re just about keeping me together thankfully.

“Waggy, on the other hand, has barely got a scratch on him. That must tell you something about how we played the game!”

And one from Ken;

“I don’t know why the people of Hull took to me so much,” he said. “Maybe it is because of all the goals.

“There was excitement. When we attacked the whole crowd stood up because they expected us to score.”

Preparation time: 15 mins

Cooking time: kickball match (90 mins – 2 hours)

Home kit: oven proof casserole

Away kit: 4 plates, knives and forks

Serves: 4

Ingredients

  • 2 tbsp. olive oil
  • 1 lb. ground steak or chuck steak cut into bite sized chunks.
  • 1 large onion, peeled and finely chopped
  • 1 green pepper, seeded and chopped into bite sized chunks (Sheils prefers red AND green)
  • 5 cloves of garlic, skinned and crushed
  • 1 tin tomatoes
  • 1 tin kidney beans with chilli sauce
  • 7 red chillies
  • 1 tbsp. paprika
  • 1 tbsp. ground cumin
  • Large pinch of salt
  • 1 square dark chocolate (not the whole bar Jules Hargreaves!)

Method: Preheat the oven to 170oC

First half

Heat the oil in the casserole and bung in the onions to cook for a few minutes until soft, not caramelized. Then add the green pepper and the garlic, fry for a couple mins and add the beef. Continue frying until the beef is browned. Stir in the tomatoes, chillies, paprika and cumin. Bring to the boil, bung in the kidney beans and large pinch of salt.

Second half

Then into the oven for between 1½ to 2 hours. And, as the waggo on the tail of this recipe stir in the square of dark chocolate.

Full time results

Serve with baked potatoes and Cheese Bruce.

CRYSTAL PALACE F.C. ~ John Salsalako

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

Serves: 4

Ingredients

  • 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

Method:

First half

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.

Second half

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.

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.

West Bromwich Albion F.C. ~ Baggie Beeff Astle

Introduction: Jeffrey “Jeff” Astle (13 May 1942 – 19 January 2002) was an English footballer. He played 361 games for West Bromwich Albion, scoring 174 goals, and was one of the most iconic players in the history of the club. He also won five caps for England, but did not score any goals. The Albion fans nicknamed him “The King”.

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He would appear on the TV show “Fantasy Football League” with Skinner and Baddiel where he would sing during the closing credits. Jeff Astle is celebrated on the gates of the Hawthorns.

This recipe is based on a traditional Staffordshire beef lobby, The King of stews.

Preparation time: 20 mins

Cooking time: 40 mins first half then 1 hour in the second half

Home kit: Large casserole dish

Away kit: 4 plates, knives and forks

Serves: 4

Ingredients

  • 450g/1lb stewing or braising steak – fat removed and cut into small chunks
  • A handful pearl barley
  • 1 onion diced
  • 1-2 cloves of garlic, crushed
  • 4 potatoes diced
  • 1 swede diced (the big orange fleshed ones not the little white ones)
  • 4 celery sticks, chopped
  • 4 diced carrots
  • Beef stock

Method: Preheat the oven to 180oC

First half

Put the meat, onion and pearl barley in the casserole and cover with water. Bring to the boil and then simmer gently on a very low heat for 40 mins. Stir occasionally to prevent it from sticking. Meanwhile peel and chop the vegetables to dice of a similar size.

Second half

Add the vegetables to the casserole and top up with stock to cover the vegetables. Bung in the oven for approximately 60 mins or until everything is softly cooked and the meat is tender. Season to taste.

Full time results

Serve in big bowls with chunky bread.

Swansea City A.F.C. ~ Coquilles Saint Toshack

Introduction: John Benjamin Toshack OBE (born 22 March 1949) is a Welsh former footballer player, and now a football manager. He managed Swansea City taking over from Harry Griffiths in 1978 and he took them from the Fourth Division to the First in four seasons.

A splendid photo of John Toshack and Henry Newton (Derby).

As a player, he is remembered for being part of the Liverpool side of the 1970s, where he formed the forward partnership with Kevin Keegan.

This is a recipe  based on Coquilles Saint Jacques, the association of Saint James with the scallop can most likely be traced to a legend that the apostle once rescued a knight covered in scallops. Well, what else could it be?

Preparation time: 10 mins

Cooking time: 10 mins

Home kit: oven proof dish, medium-sized pan, slotted spoon

Away kit: 4 plates, knives and forks

Serves: 4

Ingredients

  • 1 tbsp. butter
  • ½ onion, finely chopped
  • 2 cloves garlic, crushed
  • palmful of fresh parsley
  • 8 scallops
  • 125 ml white wine, such as Chardonnay
  • 150 ml double cream
  • A good handful freshly grated cheese mixture ¼ parmesan, to ¾ mature cheddar cheese
  • Sea salt
  • Freshly ground black pepper

Method: Preheat the oven to 180oC

First half

Melt the butter in the pan over a medium heat and soften the onion and garlic in it for 2–3 minutes until softened and translucent. Add the parsley and season to taste. Remove the mixture from the pan with the spoon and set aside, leaving the liquor.

Second half

Warm the liquor in the pan when hot add the scallops and brown them on each side, this will take about 30 seconds for each side. Return the garlic and onion and add the white wine, and cook briskly for a couple of minutes. Reduce the heat and stir in the double cream, cook gently until reduced and thickened.

Pour the mixture into the dish and cover with grated cheese. Place the dish in the oven and cook until the cheese is golden.

Full time results

Garnish with parsley and serve immediately.

Swansea City A.F.C. ~ Swanseafood paella

Introduction: Swansea City Association Football Club (Welsh: Clwb Pêl-droed Dinas Abertawe) is a Welsh professional football club based in the city of Swansea, South Wales. They play in the Premier League. Swansea City represent England when playing in European competitions, although they have represented Wales in the past. They play their home matches at the Liberty Stadium.

Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera. I viewed paella as Spain’s national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols.

Preparation time: 5 mins

Cooking time: 50 mins

Home kit: large sauce pan with a lid, slotted spoon,

Away kit: 4 plates, knives and forks

Serves: 4

Ingredients

  • 150g sliced chorizo
  • 1 medium onion, finely chopped
  • 225g paella rice
  • 750ml (1¼ pints) hot chicken or vegetable stock
  • 250g pack precooked seafood selection

Method: Preheat the oven to 70oC to warm the plates

First half

Gently fry the chorizo to release the oil, then turn up the heat to medium and cook until brown. Remove with the slotted spoon and set aside.

Turn down the heat again and add the onion to the same pan and fry gently in the oil from the chorizo for about 15 minutes until softened. Add the paella rice and cook for a minute, stirring to coat in the oil. Return the chorizo to the pan, then pour in the stock and simmer gently for 20–25min until the rice is tender and the stock is absorbed.

Second half

Add the seafood selection, cover the pan and turn off the heat. Leave to stand for 5 minutes until the seafood is heated through. You must use pre-cooked seafood selection unless you live on the coast and have access to the very freshest seafood. Somewhere like Swansea!

Full time results

Serve on the warmed plates. Should these be bowls?

Sunderland A.F.C. ~ Stadium of light bite

Introduction: The Stadium of Light is an all-seater football stadium with space for 49,000 spectators. According to Sir Bob Murray the name “was chosen for 2 main reasons; namely as an ever-lasting tribute to the region’s mine-workers and proud industrial heritage and in the expectation that the stadium would be a guiding light in the future. The name is very much a symbolic link to the thousands of miners and Sunderland supporters that emerged from the darkness and into the light every day when they returned to the surface after working in the mine.”

A Davy lamp monument stands at the entrance to reflect the coal mining industry that brought prosperity to the town.

The origins of this dish start in Front Road, Ford Estate, Sunderland by families of Irish immigrants. The Wearside Panaculty uses tinned corned beef, onion, sliced potatoes and gravy. Here it is baked in the oven in a casserole dish.

Preparation time: 20mins

Cooking time: 1.5 hours then an hour and a bit

Home kit: large shallow casserole dish, measuring jug

Away kit: 4 bowls, knives and forks

Serves: 4

Ingredients

  • 1½ lbs. potatoes, peeled and thickly sliced
  • 1 large onion, thin slices
  • 1 can of corned beef, sliced
  • 10 oz. frozen mixed vegetables
  • 4 rashers of bacon, remove the rind and cut in half
  • 1 pint of thick brown gravy, preferably left over from Sunday lunch.

Method: Preheat the oven to 150oC

First half

Sprinkle some of the vegetables into the bottom of your casserole, then a layer of the onion slices, a layer of potatoes covering the entire base of the casserole. Break up 2-3 slices of the corned beef and spread over the potatoes. Add more mixed vegetables, then another layer of onions and another layer of potatoes. Now the rashers of bacon go on then another layer of corned beef, mixed vegetables, onions and finish with a potato layer.

So the layers are;

    1. Vegetables
    2. Onion
    3. Potatoes
    4. Corned beef
    5. Vegetables
    6. Onion
    7. Potatoes
    8. Bacon and corned beef
    9. Vegetables
    10. Onion
    11. Potatoes

Once you have finished all the layers, carefully pour on the cold gravy, this should fill the casserole to about 3/4 full. Pour in some water if it does not. Cover and bake in the oven for 1.5 hours/1 kickball match.

Go to the game.

Second half

Upon return from the match turn up the temperature up to 180oC. Bake for a further 45 minutes while you have another pint or two. Remove the casserole lid and return to the oven to crisp up the top layer (usually another 15-20 minutes). Be careful to check the dish regularly at this point as the gravy may dry out. Sprinkle a little water on if necessary.

Full time results

Stick in the serving bowls and serve with crusty bread.

Stoke City F.C. ~ Staffordshire hotpotters

Introduction: Stoke City Football Club is an English professional football club based in Stoke-on-Trent, Staffordshire that plays in the Premier League. Founded as Stoke Ramblers in 1863 the club changed its name to Stoke City in 1925 after Stoke-on-Trent was granted city status. They are the second oldest professional football club in the world, after Notts County, and are one of the founding members of the Football League.

File:Stoke City FC.svg

This is a great dish as you bung everything into one pot. Not much washing up to do.

Preparation time: 15 mins

Cooking time: 25 mins

Home kit: large heavy-based casserole dish , resting dish

Away kit: 4 plates, knives and forks

Serves: 4

Ingredients

  • 1 tbsp. vegetable oil
  • 8 fat pork sausages
  • 1 large onion, finely chopped
  • 2 carrots, chopped
  • 2 x 415g tins baked beans
  • 2tbsp tomato ketchup
  • 1 bay leaf
  • 1tbsp Worcestershire Sauce
  • 1tbsp black treacle
  • Freshly ground black pepper
  • Generous pinch of salt

Method:

First half

Heat the oil in the casserole dish and brown the sausages all over which will take about 5mins. Set aside. Now soften the onion and carrots in the casserole by cooking gently, covered, for 10min.

Second half

Add the baked beans, tomato ketchup, bay leaf, Worcestershire sauce, black treacle and some seasoning. Return the sausages to the pan, cover and simmer gently for 10min, stirring occasionally, until the sausages are cooked through.

Full time results

Remove the bay leaf before serving with a green salad. Ha! Just kidding, mashed potatoes, serve with mashed potatoes.

You can cook this the day before and bung it in the oven to be ready to eat when you get back from the match.

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.