Turmeric

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.

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Canary rice – where it all began

My wife Sheils is a Norwich City supporter and, at the beginning of the 2012 – 2013 kickball season I decided to make her a dish that reflected her team.  I created Canary Rice.  Personally I love the taste of simple rice and peas, I have done since eating it in a Caribbean cafe somewhere.  That recipe was was not yellow, this one is…

Introduction: Norwich City FC are probably called “The Canaries” because they used to play at a disused chalk pit on the Newmarket Road called “The Nest” and the club’s chairman at the time (a keen breeder of canaries) dubbed them “The Canaries” while they were there in 1907. He also changed their strip to yellow and green. Their original nickname was “The Citizens”.

Preparation time: 5 Mins
Cooking time: 25 Mins
Home kit: medium saucepan with a tight fitting lid
Away kit: 2 bowls and 2 spoons
Serves: 2

Ingredients

  • 1 cup long grain / basmati rice
  • 1 1/3 cups water
  • 1 cup garden peas
  • Generous pinch of salt
  • 1 rounded tsp. turmeric

Method: preheat the oven to 90oC

First half

Wash the rice in at least 4 changes of water. Stick the water, rice, turmeric and salt into the saucepan. Bring to the boil, stir once, then lower the heat, cover with the tight fitting lid and simmer for 20 mins.

N.B. If you don’t have a saucepan with a tight fitting lid wrap up the lid in silver foil, that’ll make it fit!

Second half – put the bowls in the oven to warm

Sprinkle the cup of peas on the surface of the almost cooked rice close the lid and simmer for another 5 mins. Mix up the peas and the rice, scraping up the nutty bits from the bottom of the pan, leave to stand for 5 minutes.

Full time results

Serve in the warmed bowls.  Sheils likes a sprinkling of soy sauce too, but I don’t think that’s necessary.