Oregano

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.

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Everton F.C. ~ The Alan meat Ball

Introduction: Alan James Ball played for Everton from 1966 to 1971. We was the youngest member of the 1966 world cup winning England team, eventually picking up 50 England caps. He was added to the “Everton Giants” list in 2001 as a part of their 125th anniversary celebrations.

This meatball recipe can of course be made into the traditional small meatballs but it’s not as funny.

Preparation time: 15 mins

Cooking time: 55 mins

Home kit: medium mixing bowl, medium baking tray

Away kit: 2 pasta bowls, forks and spoons

Serves: 2

Ingredients

  • 100g beef mince (ground steak is best)
  • 100g Nduja sausage (or pork mince)
  • ½ cup bread crumbs
  • Small bunch of flat leaf parsley, chopped
  • 25g grated parmesan cheese
  • 1 tbsp. dried basil
  • 1 tbsp. dried oregano
  • Generous pinch of salt
  • Freshly ground black pepper
  • 1 egg
  • Chris Kamarinara sauce

Method: Pre-heat oven to 180°C

First half

In the mixing bowl, combine the mince, sausage, bread crumbs, parsley, cheese, basil, oregano, salt, pepper, and eggs (this works best if you use your hands). Shape the mixture into a smooth ball and place in the centre of the baking tray.

Second half

Bake in the preheated oven for 35 minutes, drain off any fat in the from the tray as it cooks.  When that time is up pour your Kamarinara sauce over the meatball and bake for a further 20 minutes; let it stand 10 minutes while you cook the pasta.

Full time results

Serve the Alan meat Ball cut in wedges dripping with the sauce and some Spaghettian Wright, Wright, Wright.