a taste of wembley
TRANSCRIPT
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Flavour and freshness is married with football andfrustration to create a fantastic fusion of food that will
keep hunger at bay until the World Cup is secured by
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Name: (New) Wembley Stadium
Inauguration: 2007
Capacity: 90,000 seatsAddress: Wembley, London, HA9 0WS
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Programme
FIRST HALF .................................................................. 4
Ferdinandos Style Piri Piri o Prawns........................... 6
Becks Golden Milano Balls ........................................ 8
Gabeef Agbondigas .................... ....................... ........ 10
Authentic Bento Tempscorer ..................... ............... 12
Smokey Robinsons Slow bbq Ribs ............................. 14
Carrick & Coriander Soup.......................................... 16
Calamarity James ....................... ....................... ........ 18
Parmaway Hartichoke Bruschetta ............. ............... 20
SECOND HALF ........................................................... 22
Freshly Caught Fish Balls With Goalies Greens ......... 24
Fab Spaghetti Carb Pollo .................... ....................... 26
Pollock of the Glen ..................... ....................... ........ 28
Super Frank Lamb Chard .................... ....................... 30
Simply Scouse ........................................................... 32
Pork Scoredinoff & Matchstick Crouch Potatoes ...... 34
Walcotts Hot & Speedy One Pot .............................. 36
Jermain Course is Defo Da Best ....................... .......... 38
Emile to Beat all Meals .................... ....................... ... 40
Charcole Jerk Chicken ...................... ....................... ... 42
Leftover Chicken Foo-Young.................... .................. 44
EXTRA TIME ...................... ....................... .................. 46
Captain Terrys Chocca Blocka Orange Cake ............. 48
Lennon and Lime Tart ...................... ....................... ... 50
StrawBarry Cheesecake ...................................... ....... 52
Jolemon Panacotta With Lescotti Biscuits ................. 54
Brown Bread Ice Cream ....................... ...................... 56
Upson Down Pudding ...................... ....................... ... 58
Benanas Foster ..................... ...................... ............... 60
PENALTIES ................................................................. 62
Nutty Macarooneys ...................... ...................... ....... 64
Chocolate Bridge Cakes ........................... .................. 66
Freshly Milnered Corn-Bread .............. ...................... 68
Shaun Wasabi Peas ................................................... 70
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Full name: Rio Gavin Ferdinand
Date of birth:7 November 1978Place of birth: Peckham, London
Height: 6 ft 2.5 in
Position: Centre Back
Current Club: Manchester United
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Ferdinandos Style Piri Piri o PrawnsYou wont have to pay a record fee for this dish. Enjoyed everywhere from Rio to Manchester
Serves 4
2 tbsp paprika
2 tbsp chilli powder
250ml lemon juice
1 tsp chopped ginger
3 garlic cloves, crushed
1 tsp salt
12 raw tiger prawns
1 tbsp olive oil
1. Mix together the paprika, chilli powder, lemon juice, ginger,garlic and salt. Add the prawns to the mixture and leave to
marinate for at least an hour in the fridge.
2. Heat a griddle pan and add a little olive oil. Cook theprawns for a few minutes, turning occasionally until they
are cooked through.
3. Serve with finger bowls.
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Full name: David Robert Joseph Beckham
Date of birth:2 May 1975Place of birth: Leytonstone, London
Height: 6 ft 0 in
Position: Midfield (Right or Centre)
Current Club: LA Galaxy
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Becks Golden Milano BallsLess spice than the man himself, but always looks good on the plate. The reason hed rather be in Milan
Serves 4
500ml vegetable stock
1 egg, beaten
25g mozzarella, cubed
25g grated parmesan
Handful of fresh parsley
150g Arborio rice
60g fresh breadcrumbs
500ml olive oil
Salt & Pepper to taste
4 bottles of Becks lager
1. Mix together the cheese, parsley and pepper.2. Bring the stock to the boil and add the rice with a pinch of
salt. Cook for around 12 minutes until al dente. Drain and
leave to cool.
3. Divide the rice into 4. Wet your hands, then take a portionof the rice and line the palm of your hand with it (about2cm thick) to make a mould. Place a quarter of the cheese
mix in the middle. Close your hand to make a ball, ensuring
the filling is completely enclosed by the rice
4. Season the beaten eggs and then gently roll the rice ballsin them. Coat them in breadcrumbs and deep-fry in olive
oil over a medium heat until golden.
5. Serve with chilled bottles of Becks lager.
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Full name: Gabriel Imuetinyan Agbonlahor
Date of birth:13 October 1986
Place of birth: Erdington, Birmingham
Height: 5 ft 11 in
Position: Forward (Left or Centre)
Current Club: Aston Villa
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Gabeef AgbondigasUsually cooked in a Villa in Spain rather than in Brum, but speedy and effective non-the-less
Serves 4
225 g minced beef
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp olive oil
2 tbsp dry sherry
250 g tin of chopped tomatoes
1 tbs smoked paprika
pinch of sugarsalt and pepper to taste
fresh thyme to garnish
1. Place the minced beef in a bowl and add the onion, garlic,and salt and pepper. Mix well and shape into 8 balls.
2. Heat the olive oil in a large frying pan and cook the meatballsfor 5 minutes, turning frequently until evenly browned.
3. Add the tomatoes, sherry, paprika and sugar. Season totaste.
4. Cover and cook gently for 15 minutes until cooked.5. Serve garnished with fresh thyme.
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Full name: Darren Ashley Bent
Date of birth:6 February 1984
Place of birth: Tooting, LondonHeight: 5 ft 11 in
Position: Striker
Current Club: Sunderland
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Authentic Bento TempscorerMore Fritter then Twitter, but he certainly wont be complaining about this choice
Serves 4
Sunflower oil for frying
1 medium courgette
4 baby aubergines
150g plain flour
1 tbsp cornflour
1 egg
8 shiitake mushroom
4 tbsp mooli (Japanese whiteradish), finely grated
3cm piece ginger, peeled and
finely grated
Dipping Sauce:
red onion, finely chopped
2 cloves garlic, minced
3 tsp chilli sauce
juice of 2 limes
tsp wasabi
A pinch of salt
1. Firstly, make the dipping sauce. Simply mix all the ingredients in alarge bowl.
2. Cut the courgettes in half widthways and then thick sliceslengthways. Slice each aubergine in half lengthways, through the
stalk. Leave the mushrooms whole.
3. In a chilled bowl, lightly mix the two flours, egg and 300ml coldwater with a pinch of salt to make thin batter.
4. Place enough oil in a wok, large saucepan or deep-fat fryer tocome halfway up the pan. Place over a medium heat until hot
enough to fry.
5. Dip the vegetables in the batter and deep fry around 3 pieces at atime until cooked through and crisp (but not brown).
6. Drain on kitchen paper. Serve the sauce in ramekins with aspoonful of mooli and a pinch of ginger on top.
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Full name: Paul William Robinson
Date of birth:15 October 1979
Place of birth: Beverley, East YorkshireHeight: 6 ft 4 in
Position: Goalkeeper
Current Club: Blackburn Rovers
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Smokey Robinsons Slow bbq RibsYoull be singing for miracles before the temptations take over, but in the end youll have to stop it
Serves 4
2 kg baby back pork ribs
9 litres water
550ml cider vinegar
30g hot paprika
30g ground black pepper
30 g sea salt
1 tsp cayenne pepper
45g muscovado sugar2 tbsp garlic powder
2 tbsp onion powder
1. Soak the ribs in a mixture of the water and vinegar for 1 hour.Drain and wipe dry with kitchen paper.
2. Mix together the paprika, pepper, salt, cayenne, sugar, garlicpowder and onion powder. Rub some of the spice mix into the
ribs (reserving some for later). Wrap in tin foil and leave in the
fridge for at least an hour to marinate.
3. Heat a barbecue with coals piled on one side only, and a tray ofwater on the other.
4. Sit the ribs, still wrapped in foil, on a rack over the water. Coverthe barbecue with a lid with the smoke holes half open. Cook for 3
hours - you will need to stoke the barbecue from time to time.
5. Rub the ribs with the remaining spice rub, wrap in the tin foilagain and return to the barbecue for another 2 hours. Unwrap
from the foil for the last hour of cooking. When ready, they should
pull apart easily.
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Full name: Michael Carrick
Date of birth:28 July 1981Place of birth: Wallsend, Tyne & Wear
Height: 6 ft 1 in
Position: Centre Midfield
Current Club: Manchester United
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Carrick & Coriander SoupYou wont want to pass this hearty delight, with a bit of creativity in the middle
Serves 4
1 tbsp vegetable oil
1 onion, sliced
450g carrots, sliced
1 tsp ground coriander
1 litre vegetable stock
chopped bunch of fresh
coriander
salt and pepper to taste4 bread rolls to serve
1. Heat the oil in a large pan and add the onions and carrots. Cookfor a few minutes until starting to soften.
2. Stir in the ground coriander and season well. Cook for 1 minute.3. Add the vegetable stock and bring to the boil. Simmer until the
vegetables are tender.
4. Whizz in a blender until smooth and then reheat in a clean pan.Stir in the fresh coriander.
5. Serve with a drizzle of crme fraiche in the middle of each bowl,and bread rolls
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Full name: David Benjamin James
Date of birth:1 August 1970
Place of birth: Welwyn Garden City, Herts
Height: 6 ft 5 in
Position: Goalkeeper
Current Club: Portsmouth
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Calamarity JamesYou may get a rush of blood when you eat these, but watch you dont drop them
1. For the mayonnaise, mix all the ingredients together and setaside.
2. For the calamari, place enough oil in a wok, large saucepan ordeep-fat fryer to come halfway up the pan. Place over a medium
heat until hot enough to fry.
3. While the oil is heating, place the flour, cayenne, paprika and saltin a food bag. Drop in the squid and shake around to coat evenly.
This may need to be done in two batches, depending on the size
of the bag.
4. Dip the floured squid into the beaten egg and then carefully dropinto the hot oil. Fry for 2-3 minutes until golden.
5. Drain on kitchen paper before serving with the garlic and lemonmayonnaise.
Serves 2
For the calamari:
Sunflower oil for frying
250g plain flour
tsp cayenne pepper
tsp smoked paprika
tsp salt
500g squid, cut into rings
2 eggs, beaten
For the mayonnaise:
200ml mayonnaise
1 garlic clove, crushed
lemon, juice only
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Full name: Charles Joseph John Hart
Date of birth:9 April 1987
Place of birth: Shrewsbury, ShropshireHeight: 6 ft 3 in
Position: Goalkeeper
Current Club: Manchester City
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Parmaway Hartichoke BruschettaYou wont have the hart to deny your guests this one but make sure you save some for yourself
1. Toast the ciabatta slices and drizzle with the olive oil.2. Lay the ham pieces onto the ciabatta and then pile on the
artichoke, basil and parmesan.
3. Serve. Simple as that!
Serves 2
vegetable oil, for deep
frying
250g plain flour
tsp cayenne pepper
tsp smoked Spanish
paprika (many
supermarkets and delis sell
smoked Spanish paprika. Ifyou can't get hold of any,
use the traditional paprika
instead)
tsp salt
500g squid, cut into 5mm
rings
2 eggs, beaten
For the mayonnaise:
200ml mayonnaise
1 garlic clove, crushed
lemon, juice only
Serves 4
8 slices ciabatta bread
olive oil
8 slices Parma ham , cut
into smaller pieces
200g char grilled artichokes
cut into pieces
handful basil leaves
parmesan, shaved with apeeler
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Full name: Robert Paul Green
Date of birth:18 January 1980
Place of birth: Chertsey, SurreyHeight: 6 ft 3 in
Position: Goalkeeper
Current Club: West Ham United
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Freshly Caught Fish Balls With Goalies GreensYou may need a hammer to catch this one before it enters the net
1. Put all the fish ball ingredients in a food processor and blend to apaste. With wet hands, form the mixture into around 24 small
balls.
2. Steam the fish balls in batches in a lightly oiled bamboo steamerplaced over a pan of boiling water until the balls are tender
(around 10 mins). Remove from steamer and keep warm.
3. Blend the corn flour, soy sauce and fish stock in a small bowl andset aside.
4. Heat wok until very hot and then add oil and swirl it around. Tossin the garlic and ginger and stir-fry for 2 minutes, then add in the
beans and continue to stir-fry for another minute. Now toss in the
mangetouts, spring onions and Pak Choy and stir-fry for another
minute.
5. Add the stock mixture to the wok and cook, stirring until it hasthickened and the vegetables are tender and crisp.
6. Serve the fish balls on top of the bed of vegetables.
Serves 4
Fish Balls
450 g white fish fillet
3 Spring onions, chopped
1 rasher bacon, chopped
2 tbsp soy sauce
1 tbsp mirin
1 egg white
Vegetables
1 small head Pak Choy, cut
into pieces
150 ml fish stock
60 g green beans
150 g mangetout
3 Spring onions, sliced
2 cloves Garlic, sliced
2 cm fresh root ginger
2 tbsp groundnut oil
1 tbsp soy sauce
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Full name: Fabio Capello
Date of birth:18 June 1946
Place of birth: San Canzian d'Isonzo, GoriziaPosition: Manager
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Fab Spaghetti Carb PolloThis Italian classic has an impressive record for inspiring all those around
Serves 2
1 tbsp olive oil
50g smoked pancetta, diced
125g chicken breast, cut
into strips
250g dried spaghetti
2 eggs, beaten
2 egg yolks, beaten
75ml double cream
75g parmesan, grated, plusextra to serve
freshly ground black pepper
1. Heat the oil in a pan. Add the pancetta and fry until crispand golden-brown. Remove from the pan and set aside.
2. Add the chicken to the same pan and fry for around 5minutes, until completely cooked through.
3. Bring a large pan of salted water to the boil and cook thespaghetti according to packet instructions.
4. Place the beaten eggs into a bowl and add the cream,parmesan and plenty of black pepper.
5. Drain the spaghetti and then add back in the pan along withthe egg mixture. Mix well.
6. Add the cooked chicken and cooked pancetta cubes and stirto combine.
7. Serve topped with extra parmesan and freshly ground blackpepper, to taste.
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Full name: Glen McLeod Cooper Johnson
Date of birth:23 August 1984
Place of birth: Greenwich, LondonHeight: 6 ft 0 in
Position: Right back
Current Club: Liverpool
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Pollock of the GlenThe names suggest they both had some Scot in them, but thankfully both are products of New England
1. Cover the fish fillets in the flour, shaking off any excess.2. Heat a non-stick frying pan until hot, add the vegetable oil and fry
the fish fillets for about 4 minutes until golden-brown. Carefully
flip the fish over and fry for a further 2 minutes until golden-
brown all over and just cooked through.
3. Add the butterbeans and chorizo to the pan, add the stock andcook for 2 minutes to heat through.
4. Add the spinach, goats' cheese and butter to the pan and cookuntil the cheese is melted.
5. Place a fish fillet each into four shallow serving bowls and spoonthe butterbeans, chorizo, spinach and goats' cheese mixture
around. Serve with some crusty bread.
Serves 4
4 Pollock fillets
25g plain flour
1 tbsp sunflower oil
400g can butterbeans
50g chorizo
200ml chicken stock
500g baby spinach
100g goats' cheese
2 tsp buttercrusty bread
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Full name: Frank James Lampard
Date of birth:20 June 1978
Place of birth: Romford, EssexHeight: 6 ft 0 in
Position: Centre Midfield
Current Club: Chelsea
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Super Frank Lamb ChardGerrard may be a slightly better player, but to be fair Lamps dish is slightly better than his one
Serves 4
1 bunch chard
1 oz olive oil
600g diced shoulder of lamb
1 onion, sliced
2 garlic cloves, sliced
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
pinch chilli flakes400ml lamb stock
handful raisins
handful toasted pine nuts
1. Strip the chard leaves from the stalk. Cut the stalk into batons androughly shred the leaves. Set aside separately.
2. Heat the oil in a frying pan and fry the lamb for about 5 mins overa high heat until browned. Add the onion, garlic, chard stalks and
spices and continue to cook for 3 mins until softened. Pour over
the stock and scatter in the raisins, then simmer for another 5
mins. Add the chard leaves until wilted,
3. Season to taste and serve scattered with pine nuts.
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Full name: Steven George Gerrard
Date of birth:30 May 1980
Place of birth: Whiston, MerseysideHeight: 6 ft 0 in
Position: Centre Midfield
Current Club: Liverpool
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Simply ScouseKop a load of this one. It couldnt really be anything else
Serves 6
2 tbsp olive oil
800g lamb shoulder, cubed
3 lambs' kidneys, cored, split
and cut into quarters
2 onions, finely sliced
2 carrots, sliced
800g potatoes, sliced
handful fresh thyme
1 bay leafWorcestershire sauce
575ml beef stock
salt and freshly ground black
pepper
50g butter, melted, plus extra
for greasing
Pickled red cabbage to serve
1. Preheat oven to 180C. Heat oil in a large casserole over a highheat. Add the lamb and kidneys and fry until brown all over.
2. Add the onions and carrots and fry for a further 4 minutes, untilsoftened and golden. Remove from the heat.
3. Line the base of the dish with a layer of potato slices, and season.4. Add the lamb cubes, carrots, onions, kidneys, herbs and season
again. Add another layer of overlapping potato slices.5. Add the stock and Worcestershire sauce, then add to the
casserole, pouring evenly over the potato layer, until the stock
level reaches the bottom of the top layer of potatoes.Brush the
top potato layer with melted butter.
6. Cover with the lid and place into the oven to cook for 2 hours,then remove the lid and return to the oven to cook for a further
30 minutes, or until the potatoes are crisp and golden.7. Serve with a spoonful of pickled red cabbage.
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Full name: Peter James Crouch
Date of birth:30 January 1981
Place of birth: Macclesfield, CheshireHeight: 6 ft 7 in
Position: Striker
Current Club: Tottenham Hotspur
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Pork Scoredinoff & Matchstick Crouch PotatoesIt doesnt really look that good, but it will surprise you when it hits the spot
Serves 2
For the scoredinoff:
500g pork fillet, trimmed
1 tsp smoked paprika
250g mushrooms, sliced
1 onion, finely sliced
200ml crme frache
2tbsp brandy
Handful of fresh parsley,
choppedFor the matchsticks:
3 potatoes
Sunflower oil. For frying
1. Cut pork into thin strips, dust in paprika and seasoning. Set aside.2. Shred the potato into matchsticks. Place enough oil in a wok, large
saucepan or deep-fat fryer to come halfway up the pan. Place over
a medium heat until hot enough to fry. Add the matchsticks until
crisp. Drain on kitchen paper and keep warm.
3. Heat a frying pan and cook the mushrooms, stirring, for 2 minutes.Remove and set aside. Add the onion and 2 tbsp brandy to the
pan and cook, stirring, for another 3 minutes, until softened
slightly.
4. Add the pork to the onions. Cook for 2 minutes. Stir in the crmefrache and simmer for 2 minutes, until the pork is just cooked.
Add the mushrooms and their juices, the parsley and some
seasoning.
5. Serve alongside the matchstick potatoes.
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Full name: Theo James Walcott
Date of birth:16 March 1989
Place of birth: Stanmore, LondonHeight: 5 ft 9 in
Position: Right winger / Forward
Current Club: Arsenal
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Walcotts Hot & Speedy One PotYoud better not choose this and then not eat it. Its sure to have you dribbling all over the plate
Serves 4
1 tbsp olive oil
400g sausages
1 onion, finely chopped
1 garlic clove, crushed
1 red pepper, sliced
250g puy lentils
150ml vegetable stock
125ml red wine
Crusty bread to serve
1. Heat oil in a casserole dish and cook the sausages until browned,then remove.
2. Tip in remaining oil, onion, garlic and pepper, then cook, about 5mins more until softened. Add lentils and sausages to the pan
with the stock and wine.
3. Bring up to the boil and then simmer for 20 mins until the lentilshave softened and sausages are cooked through.
4. Serve with plenty of crusty bread.
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Full name: Jermain Colin Defoe
Date of birth:7 October 1982
Place of birth: Beckton, LondonHeight: 5 ft 6 in
Position: Striker
Current Club: Tottenham Hotspur
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Jermain Course is Defo Da Best
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Jermain Course is Defo Da BestCockney through and through, served up in a pie and mash (that means in a flash by the way)
Serves 4
For the pie:
600g minced beef
2 tbsp vegetable oil
1 onion, chopped
2 garlic cloves, chopped
2 tbsp plain flour
2 tbsp tomato pure
1 tsp English mustard
75g mushrooms, chopped300 ml brown ale
400g puff pastry
Milk or beaten egg to glaze
For the mash:
450g potatoes cooked
25g Butter
1 tbsp cream
For the liquor:
25g butter1 tbsp plain flour
300 ml chicken stock
Handful fresh parsley, chopped
1. Brown the minced beef in oil in a hot pan. Add the onion andgarlic and cook 2 minutes. Stir in the flour and tomato pure and
cook a further 2 minutes. Add the mustard, mushrooms and
brown ale and bring slowly to the boil. Cover then simmer for 20
minutes. Cool and then urn the mixture into 4 individual pie
dishes. Roll the pastry out large enough to cover the dishes when
cut into 4. Cut pastry to fit and press firmly onto the dish. Brush
with milk to glaze. Bake at 220 C for 15-20 minutes or until thepie is golden.
2. Mash the potatoes well. Add the butter and cream and mix well toincorporate. Season according to taste.
3. Melt the butter in a saucepan. Add the flour and cook for 1minute. Gradually add the stock. Bring to the boil, stirring
continuously. Add the parsley and seasoning.
4. Serve pie and mashed potatoes with a generous helping of theliquor, and garden peas if you wish.
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Full name: Emile William Ivanhoe Heskey
Date of birth:11 January 1978
Place of birth: LeicesterHeight: 6 ft 2 in
Position: Forward
Current Club: Aston Villa
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Emile to Beat all Meals
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Emile to Beat all MealsStraight out of the curry capital Leicester, and still rising high in the Midlands
Serves 2
Groundnut oil
1 large onion, chopped
2 fresh green chillies,
deseeded and chopped
Small piece of ginger, chopped
3 garlic cloves, chopped
tsp red chilli powder
1 tsp turmeric
2 tsp garam masala
1 tbsp soft brown sugar
1 tbsp tomato puree
400g chopped tomatoes
4 chicken breasts
10 dried curry leaves
4 tbsp natural yoghurt
Handful of coriander
400g basmati rice, rinsed
600ml cold water
Salt and pepper
3 cardamom pods, crushed
2 star anise
1. Fry the onion for a few minutes in some oil until softened. Add thechilli, ginger and garlic and cook for 2-3 minutes.
2. Add the chilli powder, turmeric, garam masala and sugar and cookfor another 2 minutes. Add the tomato puree and chopped
tomatoes and cook for a further few minutes.
3. Transfer the sauce to a food processor and blend until smooth4. Add a tbsp of groundnut oil into the pan and fry the chicken
pieces until lightly coloured. Pour in the sauce and add the curry
leaves. Simmer gently for 10 minutes until the chicken is cooked.
5. Place the rice in a saucepan, add the cold water and season withsalt and pepper. Lightly crush the cardamom pods with your
fingers and add to the pan with the star anise. Cover with a lid and
cook for 10 minutes. Remove from the heat and allow the rice to
steam for a further 5 minutes. Remove the cardamom and star
anise. Fluff up the rice with a fork and set aside.
6. Stir the yoghurt into the curry along with half the choppedcoriander. Serve with the steamed rice and garnish with the
remaining coriander.
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Full name: Ashley Cole
Date of birth:20 December 1980
Place of birth: Stepney, LondonHeight: 5 ft 9 in
Position: Left back
Current Club: Chelsea
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Charcole Jerk Chicken
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Charcole Jerk ChickenDont cheat with the ingredients on this one, and it will be your number one choice for years
1. Combine all the marinade ingredients in a small bowl. Using afork, mash them together well to form a thick paste.
2. Lay the chicken pieces on a plate and make several slits in theflesh. Rub the seasoning all over the chicken and into the slits.
3. Place the chicken pieces in a dish, cover with cling film andmarinate overnight in the fridge.
4. Shake off any excess seasoning from the chicken. Brush with oiland place on a baking sheet. Cook under a preheated grill for 45
minutes, turning often.
5. Serve with salad leaves
Serves 4
8 chicken pieces
For the marinade:
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp dried thyme
1.5 ml grated nutmeg
2 tsp Demerara sugar2 garlic cloves, crushed
15 ml finely chopped onion
15 ml chopped spring onion
1 tbsp vinegar
2 tbsp oil
1 tbsp lime juice
1 hot chilli, chopped
salt and pepper
Salad leaves to serve
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Full name: Ashley Simon Young
Date of birth:9 July 1985
Place of birth: Stevenage, HertsHeight: 5 ft 9 in
Position: Left Wing
Current Club: Aston Villa
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Leftover Chicken Foo Young
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Leftover Chicken Foo-YoungA bit of trickery will be needed to get it from the wing to the centre of the plate
1. Heat the oil in a wok and stir fry the chicken until brown.2. Add the onions and the peas, and stir fry for 2 minutes. Add the
bean sprouts and stir fry for another minute.
3. Add the eggs to the ingredients in the wok and reduce the heat tolow. Stir occasionally while the mixture sets to avoid burning.When the mixture has set take off the heat.
4. Serve with brown sauce
Serves 4
1 tbsp sunflower oil
200g frozen peas
1 onion, sliced
200g leftover roast chicken,
sliced
200g bean Sprouts
5 eggs, beaten
Salt and pepper to tasteBrown sauce to serve
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Full name: John George Terry
Date of birth:7 December 1980
Place of birth: Barking,LondonHeight: 6 ft 2 in
Position: Centre Back
Current Club: Chelsea
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Captain Terrys Chocca Blocka Orange Cake
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Captain Terry s Chocca Blocka Orange CakeYou may want to skippa main course before this. A true leader
Serves 6
1 orange
5 tbsp Grand Marnier
50g caster sugar
2 Terry's chocolate oranges,
separated into segments
85g unsalted butter,
softened
3 eggs , separated
284ml pot double cream140g rich tea finger biscuits
142ml pot double cream ,
lightly whipped
Grated dark chocolate
1. Line a 1kg loaf tin with cling film. Squeeze the juice from the orange andmix with 3 tbsp of Grand Marnier. Boil the zest in a covered pan with
300ml water for 20 mins until soft. Add the sugar, then simmer uncovered
for a bit longer until you have a soft, sticky peel.
2. Melt the chocolate over a pan of water, then take from the heat and beatin the butter and egg yolks, followed by the rest of the Grand Marnier.
3. Whisk the egg whites until they hold their shape, then whip the creamuntil softly stiff. Fold both of them into the chocolate mixture.
4. Spoon 5 tbsp of chocolate mixture into the tin, then dip the finger biscuitsin the orange and Grand Marnier mixture one by one and arrange over the
chocolate layer. Scatter over some of the peel, then spoon on another 5
tbsp of the chocolate mixture.
5. Carry on layering up the biscuits and chocolate mixture until you have 4layers of biscuit, finishing with a chocolate layer. Lightly cover with cling
film and freeze until ready to serve. Freeze the remaining peel separately.
6. To serve, take the cake and orange peel out of the freezer no more than 1hr before serving and strip off the cling film. Top with whipped cream and
the remaining peel, and scatter with the grated chocolate. Keep chilled
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Full name: Aaron Justin Lennon
Date of birth:16 April 1987
Place of birth: Chapeltown, Leeds
Height: 5 ft 5 in
Position: Right Wing
Current Club: Tottenham Hotspur
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Lennon and Lime Tart
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Lennon and Lime TartThis desert is not as fast as the man, but the end product is usually better
Serves 4
200g frozen shortcrust
pastry, defrosted
170g caster sugar
2 large eggs
200ml double cream
50ml lime juice
25ml lemon juice
Icing sugar for glazing
1. Roll out the pastry and use it to line a 20cm tart tin. Refrigeratefor 10 mins. Line with greaseproof paper, fill with baking beansand bake blind for 10 mins at 180c. Meanwhile prepare the filling.
2. Whisk together the eggs and sugar in a bowl, when combined stirin the cream and juices.
3.
Fill the part cooked case with the filling, and return to the oven tocook for about 30 mins, until the filling is set but slightly wobbly in
the middle. Once cooled the filling should be firm.
4. Sprinkle the tart with icing sugar and caramelise with a blowtorch.5. Cut into segments and serve
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Full name: Gareth Robert Barry
Date of birth:23 February 1981
Place of birth: Hastings, E SussexHeight: 6 ft 0 in
Position: Centre Midfield
Current Club: Manchester City
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StrawBarry Cheesecake
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Delicately balanced and sure to bring a bit of calm to the table
Serves 8
For the base:250g hobnobs, crushed
100g butter, melted
Seeds from 1 vanilla pod
600g cream cheese
100g icing sugar
284ml pot double cream
For the topping
400g strawberries, halved25g icing sugar
1. Butter and line a 23cm tin. Put the crushed biscuits in a bowl andpour over the melted butter. Mix until completely coated. And
then tip into the tin, pressing firmly down to create an even layer.
Chill for 1 hr to set firmly.
2. Place the cream cheese, icing sugar and vanilla seeds in a bowl,then beat until smooth. Tip in the cream and continue beating
until the mixture is completely combined. Now spoon the cream
mixture onto the biscuit base, working from the edges inwards
and making sure that there are no air bubbles. Smooth the top of
the cheesecake down with the back of a dessert spoon. Leave to
set in the fridge overnight.
3. Pure half the strawberries in a blender or food processor with25g icing sugar and 1 tsp water, then sieve. Pile the remaining
strawberries onto the cake, then pour over the pure.
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Full name: Joleon Patrick Lescott
Date of birth:16 August 1982
Place of birth: Birmingham
Height: 6 ft 2 in
Position: Centre Back
Current Club: Manchester City
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Jolemon Panacotta With Lescotti Biscuits
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A bit expensive? Well if youve got the money its definitely worth it
Serves 6
sunflower oil
375ml full-fat milk
375ml double cream
1 lemon , zested and cut
into thick strips
100g caster sugar
2 tsp gelatine powder, or 4
leaves soaked in cold water
For the lemon Caramel:
100g caster sugar
1 tbsp lemon juice
Biscotti biscuits to serve
1. Brush 6 x 150ml pudding moulds with a little oil. Put the milkand cream in a saucepan. Add the lemon zest and sugar, bringslowly to the boil then remove from the heat.
2. Pour 150ml of the milk mix into a small bowl, add the gelatineand stir until it has completely dissolved. Leave the rest of the
mixture to cool to room temp and infuse with the zest. Stir the
2 mixtures together and strain through a fine sieve into the
moulds. Chill until set.3. Meanwhile, to make the caramel, heat the sugar in a saucepan
until it melts and turns a golden colour. Swirl the pan to keep
the colour even. Take off the heat and add the lemon juice.
Remelt the caramel if it has hardened in lumps and then drizzle
onto a piece of baking parchment on a chopping board. Cool
and break into pieces.
4. Serve the panna cotta turned out onto plates with the caramelpieces and biscotti biscuits.
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Full name: Wesley Michael Brown
Date of birth: 13 October 1979
Place of birth: Longsight, Manchester
Height: 6 ft 1 in
Position: Right Back, Centre Back
Current Club: Manchester United
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Brown Bread Ice Cream
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A steady addition to the menu
1. Mix the breadcrumbs and brown sugar together, and spreadevenly on a baking tray. Grill the breadcrumb mixture for 8
minutes or until dark and caramelised. Set aside to cool.
2. Once the breadcrumbs are cool, break into small bite-sized pieces.3. Whisk the egg whites until stiff peaks form.4. In a separate bowl, mix the egg yolks with the whisky. Fold the
egg yolk mixture into the whisked egg whites.
5. In a separate bowl, whisk the cream and icing sugar together untilfluffy.
6. Using a metal spoon, fold the whisked cream and the caramelisedbreadcrumbs into the egg mixture.
7. Transfer into a freezer-proof container and freeze for at least 4hours before serving.
Serves 6
75g brown breadcrumbs
60g brown sugar
3 large eggs, separated
1 tbsp whiskey
270ml double cream
75g icing sugar
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Full name: Matthew James Upson
Date of birth: 18 April 1979
Place of birth: Hartismere, SuffolkHeight: 6 ft 1 in
Position: Centre Back
Current Club: West Ham United
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Upson Down Pudding
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Typically English - reliable and not too complicated
1. Preheat the oven to 200C/400F/Gas 6.2. For the rhubarb, melt the butter in a small ovenproof frying pan
over a medium heat. Add the rhubarb, caster sugar and
cardamom pods and cook down until soft.
3. To make the sponge, place the butter and sugar in a foodprocessor and blend together. Add the eggs, flour and milk and
blend until the mixture is smooth.
4. Pour the sponge mixture onto the rhubarb in the pan and spreadevenly. Transfer to the oven and bake for 12 minutes, or until the
sponge is risen and golden.
5. Serve with double cream
Serves 6
50g unsalted butter, softened
2 sticks of rhubarb, cut into 5cm
lengths
2 tbsp caster sugar
5 cardamom pods, split
For the sponge topping
100g butter
100g caster sugar
2 eggs100g self-raising flour
50ml milk
Double cream to serve
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F ll j i A h
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Full name: Benjamin Anthony Foster
Date of birth: 3 April 1983
Place of birth: Leamington Spa, Warwickshire
Height: 6 ft 2 inPosition: Goalkeeper
Current Club: Manchester United
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Benanas Foster
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Not always the right choice but it may just save the day
1. Heat a frying pan over a medium heat and cook the butter, sugarand cinnamon until the sugar has melted.
2. Stir in the banana liqueur, then add the banana pieces and cook,stirring carefully, until softened and beginning to turn golden-
brown.
3. Add the rum and stir to combine. Turn up the heat and carefullyflamb the rum until the flames die out.
4. To serve, Top with the banana pieces with two scoops of icecream and pour over the sauce from the pan.
Serves 4
60g butter
125g brown sugar
tsp ground cinnamon
4 tbsp banana liqueur
4 bananas, peeled and
quartered
4 tbsp dark rum4 scoops ready-made vanilla
ice cream, to serve
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Full name: Wayne Mark Rooney
Date of birth:24 October 1985
Place of birth: Croxteth, Liverpool
Height: 5 ft 10 in
Position: Forward
Current Club: Manchester United
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Nutty MacarooneysWorld class but dont lose your temper if they dont quite work
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World class but don t lose your temper if they don t quite work
Makes 20
For the biscuits:
140g ground almonds
275g icing sugar, sifted
25g cocoa powder
4 large egg whites
For the butter cream:
75g caster sugar
2 Large egg yolks
175g unsalted butter,
softened
75g white chocolate, melted
and cooled
4 tbsp pistachio nuts,
shelled and ground
1. Preheat the oven to 200c. Line two baking sheets with baking paper.Blend the almonds, icing sugar and cocoa.
2. Whisk the egg whites with a pinch of salt until stiff, then fold in thealmond mixture with a metal spoon. Spoon into a piping bag and pipe
40 3cm circles onto the baking sheets. Bake, with the oven door left
slightly ajar to allow steam to escape, for around 10 minutes. Lift off
the paper and cool on a wire rack.
3. To make the butter cream, put the sugar in a small saucepan with50ml water and heat gently until dissolved. Meanwhile, beat the egg
yolks until pale and creamy. Boil the sugar syrup until it reaches the
soft-ball stage (syrup forms a soft ball when dropped into cold
water). Remove from the heat and pour onto the egg yolks, whisking
until the mixture is thick. Cream the butter in a separate bowl, then
beat in the cooled chocolate, egg mixture and pistachios.
4. Sandwich the butter cream between pairs of macaroons. Chill for 24hours until chewy. Serve at room temperature.
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Full name: Wayne Michael Bridge
Date of birth: 5 August 1980
Place of birth: Southampton
Height: 5 ft 10 in
Position: Left Back
Current Club: Manchester City
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Chocolate Bridge CakesAlways second best but still does the job if an alternative is needed
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Always second best, but still does the job if an alternative is needed
Makes 12
250g digestive biscuits, crushed
150g milk chocolate
150g dark chocolate
100g unsalted butter
150g golden syrup
100g dried apricots, chopped
75g raisins
60g pecans, chopped
1. Use cling film to line a 20cm shallow, square-shaped tin. Leaveextra cling film hanging over the sides.
2. Melt the chocolate, butter and golden syrup in a heatproof bowlset over a pan of simmering water. Stir occasionally.
3. Remove the bowl from the heat and stir in the broken biscuits,apricots, raisins and pecans.
4. Spoon the mixture into the tin and level the surface using a spoon5. Leave to cool, then put the chocolate mixture in the fridge for 1-2
hours to set.
6. Turn out the cake and peel off the cling film. Cut the cake into 12squares and serve.
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Full name: James Philip Milner
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Full name: James Philip Milner
Date of birth: 4 January 1986
Place of birth: Wortley, Leeds
Height: 5 ft 9 inPosition: Left/Right Wing
Current Club: Aston Villa
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Freshly Milnered Corn-BreadYoull have been eating normal bread for years, but time to take a step up
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You ll have been eating normal bread for years, but time to take a step up
Serves 10
375g plain flour225g cornmeal
1 tbsp salt
4 tbsp baking powder
110g sugar
480ml milk
2 free-range eggs
110g butter, melted, plus
extra for greasing
small tin sweetcorn kernels
1. Preheat the oven to 200C. Grease 23cm square baking pan withmelted butter.
2. In a large bowl, mix all the ingredients together except for thesweetcorn kernels, then add the sweetcorn.
3. Stir to combine thoroughly, then pour into the baking pan. Bakefor about 20 minutes in the top of the oven.
4. The cornbread is ready when it has a golden colour and is springyto the touch. Allow to cool slightly before cutting.
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Full name: Shaun Cameron Wright-Phillips
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Full name: Shaun Cameron Wright Phillips
Date of birth: 25 October 1981
Place of birth: Greenwich, London
Height: 5 ft 5 inPosition: Right wing
Current Club: Manchester City
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Shaun Wasabi PeasSmall but with an explosive kick
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p
1. Soak peas in water overnight.2. Preheat the oven to 200C. Drain the peas, then cook them according
to instructions on the package.
3. Mix the olive oil with the peas until well coated.4. Oil a baking sheet and spread the peas evenly across it. Place in the
oven and bake for 5 hours
5. Combine the wasabi powder, tahini, rice vinegar and mustard in amixing bowl.
6. Combine the mixture with the hot peas making sure that all thepeas are evenly coated.
7. Using a rubber spatula, spread the peas on the baking sheet,separating as many as you can.
8.
Increase the oven temperature to 250C. Bake the peas for 10 to 15minutes, until the coating is dry.
110g dried peas
2 tbsp olive oil
For the Coating
4tsp wasabi powder
2tbsp tahini
2tbsp rice vinegar
2tsp Dijon mustard